BEVERLY HILLS, CALIF. —The activists who once picketed outside Wolfgang Puck’s flagship Spago restaurant here, protesting the foie gras on its menu, now sing the chef-restaurateur’s praises. Puck last month made national headlines with his commitment to use only meats from animals that have been humanely raised, organic and “all-natural” ingredients, and sustainably harvested seafood in his organization’s 14 fine-dining ...

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