Entries tagged with 'chickens'
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[Photograph: Lisa Moussalli] This is my theory. You and all your foodie friends, the New York Times' Dining section, and the Washington Post's Home and Garden section can all call something a new food trend. Slate can even call it a bogus trend. But it's when a food trend lands on the front page of the business section that it's really gone mainstream. The chickens have landed in our backyards and they're here to stay. Everyone's got a reason for you to rush out to get some of these feathered friends for your own backyard: fresher free-range eggs, being closer to the source of your food, a sense of self-reliance, and free nitrogen-rich fertilizer. These are all legitimate answers,...
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This video, by French prankster Remi Gaillard, was posted about a year ago but seems to be making the rounds on the web again. In it, he wears a chicken suit and stages a funeral at a rotisserie chicken joint. [Watch the video, after the jump.]...
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If factory-farmed chickens could talk, what would they say? "I feel all bloaty," might just be one of many complaints. Foster Farms says no to plumping in their commercial depicting concerned Foster Farms chickens being overplumped with salt water by a shady plastic surgeon. The Washington Post's blog All We Can Eat has more information about this campaign. Watch the video after the jump....
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Photograph from Carol Mitchell on Flickr I grew up in Kansas City, a city that some folks here in my current place of residence view as hicksville. (It's not.) So I love what Fat City blogger Owen Morris has to say about an Overland Park, Kansas, man whose neighbors are giving him (chicken)s**t about his chicken coop: "This means Kansas City is on the cutting edge, not stuck in the rural past."...
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©iStockPhoto.com/Floortje The Los Angeles Times Food section held a blind tasting of 14 birds, ranging from the standard supermarket kind to the organic, free-range, natural, heritage, air-chilled and kosher—they even tried two from a live poultry store. No clear winners, but they picked a few winners for different reasons. They liked the organic, free-range chicken from Healthy Family Farms in Fillmore "for its flavorful meat and overall appearance," as well as Mary’s chickens from Pitman Farms near Fresno (available at Whole Foods), "for its texture, flavor and crisp skin." Most of the favorites were organic or fed special diets, and almost all were free-range. Another factor was the air-chilled processing method, versus water-chilled. Both of the air-chilled chickens they...
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Photographs: Wikimedia Commons, Washington Post Two items out of Sustainorgania are making the rounds on the food sites today. The first, more attention-grabbing one, on The Atlantic Food Channel, has Bill and Nicolette Hahn Niman (of Niman Ranch fame) calling on the Obamas to become chicken farmers. "The idea may sound far fetched, but is it, really? At the dawn of the 20th century, chickens were literally everywhere." The Bay Area ranchers would like to see "a flock of egg-laying hens for the White House grounds." This comes, of course, on the heels of the news about the new White House vegetable garden. As Eater cleverly put it, "Give those locavores an inch and they'll take a mile.... Also...
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Photograph from Carol Mitchell on Flickr "The sky is falling!" That's what Chicken Little said and then panicked after an acorn dropped on his head. Even though he comes from a fable, it appears chickens might be terrified of things in the sky. In London, the Telegraph reported claims from a farmer that the presence of hot air balloons were causing her chickens to go into hysteria. But, in their attempt to hide, the birds bump into enough other frightened poultry, or walls, causing their unlaid eggs to explode inside their bodies, killing them. This bit of news is surprising and sad. But fortunately, the ballooning company has agreed to steer clear of the hen's fields now....
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Photograph from roboppy on Flickr Caged chickens are right up there with gay marriage and Barack Obama on California's ballot this year. If passed tomorrow, the hot button Proposition 2, or the Prevention of Farm Animal Cruelty Act, will prohibit the "cruel confinement" of California's pigs, cows, and chickens. Farmers would have until January 1, 2015, to increase space within crates and cages or go entirely cage-free. While many farmers and vets are behind the happy vision of animals being able to stretch their legs, the opposition argues that it could put local egg farmers out of business. If cage real estate gets too expensive, eggs will have to be imported from Mexico (where cage roominess standards don't exist)....
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Chicken feet are nothing surprising to the frequent dim sum-eater, but to others a bowl of this stuff might look strange and inedible. During a meal at 88 Palace in New York City's Chinatown (which you'll soon read about on Serious Eats New York), we shared an order of steamed chicken feet. One of my Chinese friends said that she's seen them referred to as "Phoenix Claws," which sounds way cooler than it actually is. What do "Phoenix Claws" taste like? In my experience, mostly bone and insubstantial bits of gooey meat matter. I can't say it's my favorite dim sum dish. But don't take my word for it—some people love chicken feet as though it's a gift from...
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Photograph from Another Pint Please... on Flickr When I first saw this photo, I thought it was funny because the chickens were positioned in such a way that made them look like they were casually sitting down and having a chat. "Hey, I have a can up my butt." "Yeah, me too." Then I saw the title "Limbo!" and got a different perspective. Either way, anthropomorphizing headless roast chickens is weird. Related Cola-Can Chicken Cook the Book: The Original Beer-Can Chicken...
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