Jeremy Wrote: ------------------------------------------------------- > I'm making the assumption that anybody who cares > enough about food to buy a premium product like FG > probably knows what it is. I think that's the point. I'd guess that nearly everybody who eats it knows how it's produced. The information is out there. Some restaurants have stopped serving it, some people have stopped buying it; other restaurants and people haven't. We're at critical mass. By contrast, despite massive fingerwagging on a national televised level by top tv holier-than-thous - South London must still have several hundred indentikit southern fried chicken outlets serving beak which has never seen daylight sitting on legs which have never walked, you have to ask (as a campaigner) where your energies might be better spent, rather than fretting about a couple of pounds of FG served here and there on the weekend.