In just the past two days, three enlightening stories have been published which explore everyone’s favorite white meat: chicken. The first is an exposé on the horrors of industrial chicken farming, published by Salon. Here’s an excerpt from the stomach-churning piece:
The second poultry tale is told by the New York Times. The piece explores chickens raised on an Amish farm in Ephrata, PA, that only eat scraps from Manhattan’s most elegant restaurants, including Per Se, Daniel, Gramercy Tavern, the Modern and David Burke Townhouse.
These pampered chickens are an experiment by Ariane Daguin of gourmet food company D’Artagnan. Jean-Georges Vongerichten eloquently states: “When I tasted [the Ephrata chicken], I was like, ‘Whoa.'” Too bad the only people who will benefit from this delicious chicken—at least in the short term—are rich folk who eat at restaurants that can afford to put the high-end birds on their menu. But Ms. Daguin has a long-term plan:
A third story written by everyone’s favorite food nerd, Alton Brown, looks into a meat substitute that really does tastes like chicken. Beyond Meat in Columbia, Missouri makes decidedly meaty fake chicken with a blend of soy and pea protein isolates, fiber, and a few other ingredients. The target market for this product is meat eaters who want to cut back—not vegetarians. Alton discusses why this meat substitute is not even comparable to Tofurky:
The onslaught of stories published on the current state and evolution of chicken in America is by no means a coincidence. It implies that at least a part of the population sees the industrial production of chicken in this country as something that must be reworked.
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