This week, the Humane Society of the United States began a campaign against popular breakfast spot, IHOP, or the International House of Pancakes. Following the release of details from an undercover investigation by activist group Compassion Over Killing, which reported the horrendous conditions of IHOP egg supplier Michael Foods, the Humane Society is petitioning IHOP owner DineEquity, Inc. to move towards the use of cage-free eggs. It’s a move that many national restaurants, including Wendy’s, McDonald’s, and Red Robin, have already made.
“Given consumers’ overwhelming opposition to the mistreatment of farm animals and the growing corporate movement toward including animal welfare as part of a broader commitment to corporate social responsibility, there’s simply no reason for IHOP to continue to rely exclusively on inhumane battery cage confinement systems,” stated Wayne Pacelle, president and CEO of The HSUS. “It’s time for IHOP to follow the lead of its competitors and start switching to cage-free eggs.”
Sam Sifton, the newly named Chief Restaurant Critic for the New York Times, continued his “warm up eating” following Frank Bruni’s recent departure with a post yesterday on pork chops. As former Dining Editor and Deputy Dining Editor, Sifton has written few food pieces for the paper previously, but I’m very much interested in his upcoming culinary critiques.
Incidentally, he also made his Twitter debut @samsifton.
~ Jennifer Heigl
Category: food, wine, spirits