Food FYI: The art of processing chickens
- Share via
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
CHICKEN CLOSE-UP
Michael Ruhlman visits an Ohio farm to see ‘the process of taking a chicken from feathers to cookable.’ That includes killing, bleeding, defeathering and eviscerating. [Ruhlman]
ANTHONY + NIGELLA
Anthony Bourdain and Nigella Lawson team up to host a cooking competition show on ABC. [Eater]
NEW FOOD AD STANDARDS
Walt Disney Co. plans to advertise on its TV channels, radio stations and website only food that meets its nutritional criteria. No more junk food ads, kids. [USA Today]
SMOKY LOAF
Micro-bakery Smohk makes smoked bread. It’s baked in a combo smoker/oven with oak, hickory and mesquite. [Los Angeles]
‘NEOLITHIC BEAUJOLAIS’
A biomolecular archaeologist known as the ‘Indiana Jones of ancient ales, wines and extreme beverages’ chemically identifies the worlds oldest known wine grape. It’s from Hajji Firuz, Iran, circa 5400 B.C. [Ezra Magazine]
ALSO:
L.A. pastry chef Sally Camacho gets top chef nod
-- Betty Hallock
