I was reading Wally’s column (April 20) and became intrigued by his mention of a “translucent veal.” I have worked around animals most of my life and have never heard of this before.  I was wondering if it was created perhaps through genetic engineering by scientists to develop a particular breed, such as see-through Charolais or hazy holsteins, or is it the result of a particular preparation of a cut of meat for the production of minute steaks and/or special weight-loss diets?

Seriously, I am glad he had such a positive operation and appreciated his sharing his experience.

Bill Hougham

Enumclaw