The Dispute on Veal

Re “There’s Big Debate Over the Veal Thing,” Colman Andrews’ July 30 Dining Notebook column: My thanks to restaurateur Wolfgang Puck for using humanely raised veal on his restaurants’ menus.

Let’s hope many more restaurants will follow, as they have followed Puck before, and that he will help change consumer tastes as he has done before.

HARRIET KLEIN

Sherman Oaks