California Lawyer Magazine, February 2003

"Fowl Plate"

It's not surprising that lawyers, along with other professionals, spend more on dining out - about $3,200 a year, according the U.S. Bureau of Labor Statistics - than nonprofessionals and retirees. But what may be surprising is what food lawyers spend their money on. "Only 11 percent of entrées we've served to attorneys included red meat, while nearly 30 percent included seafood, and over 50 percent included poultry," says Tom Stieber, a San Diego attorney whose company, Big City Chefs, sends professional chefs to shop for, prepare, and cook meals in his clients' homes. "With some lawyers indicating weight loss as a specific nutritional goal, we believe these dietary preferences reflect our attorney clients' needs to maintain better health."

-Deborah Rosenthal, Senior Editor

More News