July 12, 2012 Margaret Hamburg, M.D. U.S. Food and Drug Administration 10903 New Hampshire Avenue Silver Spring, MD 20993 Dear Commissioner Hamburg: As chefs, we use food to help build strong and thriving communities. It is in our interest to create a network of patrons who derive benefits from good food and the social connections that restaurants provide. That is why we are committed to using ingredients and preparing meals that s Misuse and overuse of antibiotics in food animal production does not serve the interests of consumers in the United States. Understandably, Americans are surprised to learn that 70 percent of all antibiotics sold in the United States end up in industrial food animal production uses. Widespread use of antibiotics in food animal production contributes to the growing crisis of antibiotic resistance, which is reflected in the emergence of be transferred from animals to humans through food products. Many chefs and restaurants are sourcing foods from organic or antibiotic-free producers in order to lessen the burden of antibiotic resistance in the food supply and the environment. In the process, we are doing our part to be part of the solution. But we cannot do this alone. The U.S. Food and Drug Administration (FDA) and other responsible government entities must play a special leadership role. We welcome recent FDA guidelines (Draft Guidance 213, Docket No. FDA-2011-D-0889; and Veterinary Feed Directive Draft Text for Proposed Regulation, Docket No. FDA-2010-N-0155) that asks the pharmaceutical industry to change labeling and marketing practices so that antibiotics in animal feed are no longer used for growth promotion purposes. more active role in ensuring that antibiotics are used more judiciously for legitimate medical purposes. But the FDA guidelines are vague on the issue of what constitutes an appropriate use of antibiotics for prevention of disease. We urge the FDA to work with industry to clarify that blanket dispensing of antibiotics to healthy animals is not a judicious use. It also will be important for the FDA to establish clear baseline data as to how antibiotics are used on the farm so that we all can track progress toward reducing the prevalence of antibiotic use in food animal production. Finally, the FDA should take steps to verify that animal feed labels are changing and that veterinarians are more actively involved in prescribing antibiotics. We can testify to the extent to which Americans value meals that are built on the basis of healthy ingredients and careful preparation. We recognize that fulfilling these high standards requires a team effort inside and outside the kitchen. We are committed to doing our part and call on government and industry to do theirs. Sincerely, Hugh Acheson Five & Ten Athens, GA Kate Adamick Co-Founder Cook for America Kaleo Adams Beverly Hills Hotel Beverly Hills, CA Sarig Agasi Zely & Ritz and Pullen Place Caf? Raleigh, NC Daniel Ahern Author, Glutenfree Girl and the Chef Page 1 of 12 Billy Allin Cakes & Ale Restaurant Decatur, GA Chip Angell The Brooklin Inn Brooklin, ME M ichael Anthony Gramercy Tavern New York, NY Nate Appleman Chipotle Adam Arencibia Wazuzu Las Vegas, NV M ichael Armstrong TAO Las Vegas, NV Paddy Aubrey Paddy Mac Los Angeles, CA Bruce J. Auden Chef/Owner Biga on the Banks and Auden's Kitchen San Antonio, TX Carrie Balkcom Chef and Executive Director American Grassfed Association Denver, Colorado Jonathan C. Baltazar Los Angeles, CA Jeremy Barlow Tayst Nashville, TN Lisa Barnes Petit Appetit San Francisco, CA M ichael Barnes Mez Durham, NC Jill Barron Mana Food Bar Chicago, IL Dick Barrows Kitchen Chapel Hill, NC M ichael Barshis Executive Chef University Club of Portland Portland, OR Jeremy Bearman Rouge Tomate New York, NY Helene Beck Occasions Caterers Washington, DC Colin Bedford Fearrington House Fearrington Village, NC James Benson Banquet Chef, Wynn Las Vegas Las Vegas, NV Geno Bernardo NOVE Italiano Las Vegas, NV John Besh Besh Restaurant Group New Orleans, LA M axime Bilet Co-author of Modernist Cuisine Tom Bivins Crop Bistro & Brewery Stowe, VT M ark Bliss Bliss Restaurant San Antonio, TX Daniel Boulud Restaurant Daniel New York, NY Page 2 of 12 Elizabeth Braden Wynn Las Vegas and Encore Las Vegas, NV Jimmy Bradley The Red Cat & The Harrison New York, NY Sean Brock Charleston, SC Daniel I . Brooks San Francisco Valerie Broussard Trace at W Austin Austin, TX Jack Bruning BRAND Restaurant & Lounge Las Vegas, NV Kevin Callaghan Acme Food & Beverage Co. Carrboro, NC Rita Calvert The Grassfed Gourmet Fires It Up! Annapolis, MD M assimiliano Campanari Lavo Las Vegas Las Vegas, NV Kim Canteenwalla Cafe Encore Las Vegas, NV Jacqueline Carey Celilo Restaurant and Bar Hood River, OR David Chang Momofuku New York, NY Josiah Citrin Melisse Los Angeles, CA M ichelle Clair Bon Appetit Management Company Seattle, WA Christina Conrad Foodie with a Life Seattle, WA Jesse Cool CoolEatz California Ann Cooper Chef and Founder Food Family Farming Foundation Andrew Cox Chef and General Manager, Director of Sustainability Hotchkiss Dining Services Lakeville, CT M iranda Crenshaw Raleigh, North Carolina Jason Cunningham Washington Duke Inn & Golf Club Durham, NC John M . Currence City Grocery Restaurant Group Oxford, MS Jason Dacier Chef Co-op Commissary Hanover Consumer Co-op Hanover, NH David Dadekian Eat Drink RI and Blackbird Farm Rhode Island Barry S. Dakake N9NE Steakhouse Las Vegas, NV Scott Dallaire Portland, OR Page 3 of 12 Catherine Daum Lucas Palm Beach County Schools West Palm Beach, FL Piper Davis Cuisine Director, Co-Author of The Grand Central Baking Book Grand Central Bakery Portland, OR and Seattle, WA Giada De Laurentiis Los Angeles, CA John M . DiLeo Executive Chef Brooklyn, NY M ichael Dimin Sea to Table Brooklyn, NY William Dissen The Market Place Restaurant Asheville, NC James Dodge Bon Appetit Management Company (BAMCO) Palo Alto, CA Vinny Dotolo Animal, Son of a Gun Los Angeles, CA Jose Duarte Taranta Boston, MA Suzanne Dunaway Author of Rome, At Home and No Need to Knead Judith Dunbar Hines Culinary Services Chicago, IL Carol G. Durst-Wertheim New York, NY Toni Elka Future Chefs Boston, MA Fred Eric Tiara Caf?, Fred 62 Los Angeles, CA Javier Espinoza Lucques Los Angeles, CA Serge Falcoz-Vigne 518 west Raleigh, NC Paul Fehribach Big Jones Chicago, IL Amy Felder Chef Instructor Johnson and Wales University Providence, RI Bryan Forgione Society Caf? Las Vegas, NV Keith Fournier Regional Executive Chef, Morrison Senior Living Executive Chef~Assistant Director of Dining Services, RiverMead Peterborough, NH M indy Fox Food Writer and Cookbook Author Food Editor, La Cucina Italiana magazine M ichael Fradelizio Silverado Brewing Company Saint Helena, CA M ichelle M . Francis Tender Greens Los Angeles George Frangos Farm Burger Atlanta and Decatur, GA Aaron French The Sunny Side Caf? Berkeley and Albany, CA Page 4 of 12 Kim M cWane Friese Devotay Edible Iowa River Valley Iowa City, IA Jennifer Gardiner De La Ferme Catering Colby Garrelts Bluestem Kansas City, MO Sandy Gendel PACE Los Angeles, CA M ichael Gerard Kathie Griley Academic Department Director, Culinary The Art Institute of California Sacramento Sacramento, CA Doug Gulija The Plaza Caf? Southampton, NY Carlos Gu?a The Country Club Las Vegas, NV Judith Hallisey Culinary/Executive Chef of Menu and Program Development Cancer Treatment Centers of America Gabrielle Hamilton Prune New York, NY Evan Hanczor Parish Hall and Egg Restaurants Brooklyn, NY Jim Harb Knoxville, TN Elatia Harris Personal Chef and Cooking Teacher Cambridge, MA Devin Hashimoto Mizumi Restaurant Las Vegas, NV Alan Hause Fabulous Food Catering Gertrude's at the Desert Botanical Garden Phoenix, AZ Timothy Henderson Old Homestead Steakhouse Las Vegas, NV Lauren Herman Lucques Los Angeles, CA Page 5 of 12 Spike Gjerde Woodberry Kitchen Baltimore, MD Kevin Gillespie Woodfire Grill Atlanta, GA Suzanne Goin Lucques, A.O.C., and The Hungry Cat Greater Los Angeles Metro Area, CA Hedy Goldsmith Michael's Genuine Food and Drink Miami, FL Joyce Goldstein San Francisco, CA M att Gordon Urban Solace Restaurant, North Park San Diego, CA Solace & the Moonlight Lounge, Encinitas, CA Richard Grausman Founder and Chairman of C-CAP New York, NY Jane Gregg Epicurean Ways M aria Hines Tilth Seattle, WA M ichael Hirst Executive Chef and Culinary Arts Coordinator Iowa Central Community College Chris Holbrook Cracked/Pepper Catering Tallahassee, FL Stephen Hopcraft STK Las Vegas Las Vegas, NV Todd Hudson Wildflower Cafe Mason, OH Alberto I nza Argentina 444 Columbus, OH M ichael I sabella Graffiato Washington, D.C. Jeri Jackson, c.c.p. The Art of Food Scott James Midtown Grille North Carolina Bret Jennings Elaine's on Franklin Chapel Hill, NC M att Jennings Farmstead, Inc. Providence, RI Victor Jimenez Cowboy Star Restaurant & Butcher Shop San Diego, CA Scott Johnson Blair Hill Inn Maine Jonathan Justus Justus Drugstore, a restaurant Smithville, Mo Sean Kahlenberg Blau and Associates Las Vegas, NV Steven Kantrowitz run. cook. eat. West Hartford, CT Pano I . Karatassos Kyma Atlanta, GA Elizabeth A. Karmel Hill Country New York, NY Timothy P. Keating Flying Fish Cafe at Disney's BoardWalk Inn & Villas Orlando, FL Hubert Keller Fleur de Lys Restaurant San Francisco, CA Eamonn Kelly Trali irish pub Raleigh, NC Helene Kennan Bon Appetit at Google Mountainview, CA Ed Kenney Town Honolulu, HI Christopher Kidder Los Angeles, CA Koh Kikuchi Los Angeles, CA Tim Kilcoyne The Sidecar restaurant Ventura, CA Page 6 of 12 Andrew Kirschner Tar & Roses Santa Monica, CA Jeffrey Klopatek The French Oven Santa Rosa, CA Heidi Ladell Michael's Genuine Food and Drink Miami, FL M ike Lata FIG restaurant Charleston, SC Barbara Lazaroff Co-founder, Spago Restaurant, Chinois Restaurant, Cut Restaurant Edward Lee 610 Magnolia Louisville, KY Robin Leventhal CRAVE LLC Seattle, WA David LeFevre M.B. Post Los Angeles, CA Joseph Leibowitz Tableau Restaurant Las Vegas, NV Travis Lett Gjelina Venice, CA M ichael Leviton Lumiere, Newton, MA Area Four, Cambridge, MA M aria Liberati The Basic Art of Italian Cooking Beth LittleJohn Coquette Brasserie Raleigh, NC Anita Lo Annisa New York, NY Jamie Ryan Lockman Kamut International Missoula, MO Aaron Losch The Buffet Wynn Las Vegas Las Vegas, NV Gerald Lowe At Home Catering Guerneville, CA J.D. Loy Milliken Simpsonville, SC Susan Lumsden A La Carte Cafe West Plains, MO Barbara Lynch BL Gruppo Menton Boston, MA Ana B. M achado Chef, CFSE Assistant Professor, Johnson & Wales University, College of Culinary Arts North Miami Campus Miami, FL Jennifer M acy LA Specialty Los Angeles, CA Deborah M adison Founding chef of Greens, independent writer and chef San Francisco, CA Carly E. M agaro In Room Dining Encore Las Vegas, NV Joseph M anzare Globe Restaurant San Francisco, CA Page 7 of 12 Louis M arineau Hoboken, NJ Peter M arrello Exec Venue Chef Great Performances New York, NY Geddes M artin Inn At Ship Bay Eastsound, WA Judy M attera Sweet Solutions Swampscott, MA Gregory M ay Vincent Restaurant Chicago, IL Peter M cCarthy EVOO / Za Restaurants Cambridge, MA Janet M cCracken Deputy Food Editor Bon Appetit Magazine Ted M cCormack Blue Moon Evolution Restaurant Exeter, NH Drew M cDonald The Plaid Apron Knoxville, TN M ichael M cGreal Chef, Department Chair Culinary Arts/Hospitality Joliet Junior College Joliet, IL Jana M cM ahon Private Chef Maui, HI Susan M cM illion Katie and Justin M eddis Rose's Meat Market and Sweet Shop Durham, NC Jason Neve B&B Ristorante, Carnevino Italian Steakhouse, Otto Pizzeria Enoteca Las Vegas, NV Page 8 of 12 Jaime M endoza Catering & Banquets at Bellagio Las Vegas, NV Jeff M ichaud Osteria, Amis, Alla Spina Philadelphia, PA M ary Sue M illiken Border Grill Restaurants Santa Monica & Los Angeles, CA Las Vegas, NV Aliza M iner Los Angeles, CA M ichael M inor Border Grill Las Vegas, NV Sam M ogannam Bi-Rite Market San Francisco, CA Sharon M ontoya-Welsh Oyster Cookery oysterlady.com Seattle, WA Rick M oonen Rick Moonen's rm Seafood Las Vegas, NV Russell M oore Camino Oakland, CA M iles Neiman Lo?c Netter Bread Shop Las Vegas, NV April Neujean Chef, Health and Wellness Manager Edible Schoolyard NOLA New Orleans, LA Larry Nicola Nic's Beverly Hills Beverly Hills, CA Nancy Nimmo Grace and Flavour Catering Company and Cook School Sisha Ortuzar New York, NY; San Francisco, CA; Las Vegas, NV Curtis Park New York, NY Brian Parks Spanish Caravan Catering Seattle, WA Cassie Parsons Harvest Moon Grille Charlotte, NC Lachlan Patterson Frasca Food and Wine Boulder, CO Cindy Pawlcyn Mustards Grill Napa, CA Kevin Penner cittanuova/The 1770 House East Hampton, NY Jacques Pepin Gisele Perez Chef/Proprietor small pleasures Diane Perkins Santa Fe, NM Cal Peternell Chez Panisse Berkeley, CA Nicholas Petti Chef/Owner, Mendo Bistro Instructor, Culinary Arts Management, Mendocino College Jay Pierce Executive Chef Lucky 32 Southern Kitchen Greensboro, NC Gilbert Pilgram Zuni Cafe San Francisco, CA Laurent Pillard Fleur de Lys Restaurant Las Vegas, NV Odessa Piper Lorraine Platman Sweet Lorraine's Southfield, MI Leanne Pomellitto Savory & Sweet Catering Sunnyvale, CA Nora Pouillon Restaurant Nora Washington, DC M onica Pope t'afia Houston, TX Alfred Portale Gotham Bar and Grill New York, NY Vincent Pouessel Aureole Las Vegas Las Vegas, NV Jessie Price EatingWell Magazine Charlotte, VT Donna Prizgintas Someone's in the Kitchen with Donna Ames, IA Page 9 of 12 Stephan Pyles Stephan Pyles Restaurant Dallas, TX Anne Quatrano Bacchanalia, Floataway Caf?, Star Provisions, Quinones Atlanta, GA Susan Quillio Spoonful Kitchen and Catering Greenwich, NY M ukesh Ramnarine Hebrew Senior Life Company Revere, MA Andrea Reusing Lantern Restaurant Chapel Hill, NC Ryan Rice Roberta's Pizza Brooklyn, NY John Richards Miami Culinary Institute Miami, FL Akasha Richmond Akasha Culver City, CA Drew Robinson Jim 'N Nick's Bar-B-Q Birmingham, AL Jeff Robinson Mez Durham, NC Hans Rockenwagner 3 Square Caf? + Bakery and R?ckenwagner Bakery Los Angeles, CA Anastacio R. Rodriguez Los Angeles, CA Juliette Rossant Super Chef Magazine Reston, VA Daniel J. Rosenthal President, The Rosenthal Group, Inc. Sopraffina Marketcaff?s, Trattoria No. 10 , Poag Mahone's Founder, Green Chicago Restaurant Coalition Chicago, IL Karen Ross Karen's Creative Cuisines Boston, MA Dan V. Rossi Scarpetta and D.O.C.G. Enoteca Las Vegas, NV Scott Rowe Executive Chef Prestonwood Country Club Cary, NC Lenny Russo Heartland Restaurant & Farm Direct Market Saint Paul, Minnesota Todd Rymer Director of Culinary Education Colorado Mountain College Culinary Institute in Edwards Edwards, CO Curt Sassak Austin, TX Steven Satterfield Miller Union Atlanta, GA Ralph Scamardella Avenue, LAVO, TAO, Dream Downtown, Stanton Social, Rue 57, Avra, Beauty and Essex, Marquee, Artichoke New York, NY John M ichael Schlothauer Los Angeles, CA Page 10 of 12 Jimmy Schmidt La Quinta, CA Alejandra Schrader Cucina Cocina Los Angeles, CA M ichael Schwartz The Genuine Hospitality Group Miami, FL M arilyn Scott Cobblestone Bakery & Caterer, Inc. Chicago, IL Adam Seger CCP hum Spirits Co. Chicago, IL Tim Shaw Chef Instructor French Culinary Institute Bruce Sherman North Pond Chicago, IL Nancy Silverton Mozza Los Angeles, CA Brad Sinko Beecher's Handmade Cheese New York, NY Tracy Singleton Birchwood Cafe Minneapolis, MN Kimberly Sklar Los Angeles, CA Bill Smith Chapel Hill, N.C. Jason Smith 18 Seaboard Restaurant Cantina 18 Restaurant Raleigh, NC Susan Spicer Bayona/Mondo New Orleans, LA J. M ark Stanley Culinary Educator Chicago, IL Robert Stehling Hominy Grill Charleston, SC Zanne Early Stewart Gourmet Magazine (retired) Garrison, NY Frank Stitt Highlands Bar and Grill, Bottega, Chez Fonfon Birmingham, AL Peter Stefani Island Room at Cedar Cove Cedar Key, FL John Stehling Early Girl Eatery Asheville, NC Curtis Stone Los Angeles, CA Sam Suchoff The Pig Chapel Hill I an Sullivan Urban Food Group Raleigh, NC John Sundstrom Lark Seattle, WA Sam Talbot New York, NY Bill Telepan Telepan Restaurant New York, NY Page 11 of 12 Nancy Thomas Mezze Restaurant Group Berkshires, MA Sabrina Tinsey La Spiga Seattle, WA Peter Tobin Culinary instructor Inland Northwest Culinary Academy Spokane, WA Jamey Tochtrop Stellina St. Louis, MO Piero Topputo Trattoria Amici Glendale, CA Dennis H. Tourse Forklift Catering Somerville, MA Quy Trinh Roy's Las Vegas, NV Patricia Unterman Hayes Street Grill San Francisco, CA Aaron Vandemark Panciuto Hillsborough, NC Beni Velazquez Bar+Bistro @ The Arts Factory Las Vegas, NV Beau Vestal New Rivers Restaurant Providence, RI M arc Vetri Osteria, Amis, Alla Spina Philadelphia, PA M ichael Voltaggio ink Los Angeles, CA M organ Ward City Feed and Supply Jamaica Plain MA Eric Warnstedt Hen of the Wood Waterbury, Vermont Rose Weiss Gramercy Tavern Restaurant New York, NY Cathy Whims Nostrana Oven and Shaker Portland, OR John Wight Jordan Pond House Seal Harbor, ME Andy Wilson Squids Restaurant Chapel Hill, NC Ann Harvey Yonkers Co-Director, FRESHFARM Markets Washington, DC Eric Yost White Dog Caf? Philadelphia, PA Alex Young Ann Arbor, MI Joseph Zanelli Lakeside Grill at Wynn Resorts Las Vegas, NV Ron Zimmerman The Herbfarm Woodinville, WA Page 12 of 12