Animal Exploitation

After reading your article “Lion on Restaurant Menu Causes Uproar” (Feb. 17) about “executive chef” Ernest Wally, who serves African lion, antelope, buffalo and other wild species in his “posh” San Diego restaurant, my first impulse was to get off a blistering letter to him.

I realize, however, that any moral or ethical salvos or appeals to such a man would only puzzle or confuse him, so I’m writing The Times.

The extent to which all African animals are threatened today by poachers and catastrophic loss of habitat is well known. Mr. Wally, who doesn’t even know whether the meat he serves is legal, apparently doesn’t mind contributing to their plight. All that matters is their exploitation.

He and his suppliers should be thoroughly investigated by the U.S. Fish and Wildlife Service.

MARY ANN MELVIN

Solana Beach