![Raising a Better Bird](https://magarticles.magzter.com/articles/4017/522330/5f741b541b973/Raising-a-Better-Bird.jpg)
ROASTED, GRILLED, PRESSED INTO nuggets—Americans sure do love chicken. Last year, we devoured almost 100 pounds of the protein, per capita, nearly double the amount of beef or pork that each of us, on average, consumed. And the vast majority of our poultry, even the organic free-range kind, comes from a handful of breeds designed to fatten up quick and yield mostly white meat—“efficient feed-conversion” in industry speak. Matt Wadiak calls it “inhumane.”
These freakishly fast-growing birds don’t have immune systems robust enough to stay healthy in overcrowded chicken houses. The result? A bland, antibiotic laced product born of cruelty. “Those chicks suffer from the minute they hatch,” Wadiak says. “As thoughtful consumers, we need to consider that.”
This story is from the Fall 2020 edition of Saveur.
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This story is from the Fall 2020 edition of Saveur.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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![Raising a Better Bird](https://reseuro.magzter.com/100x125/articles/4017/522330/5f741b541b973/crp_Raising-a-Better-Bird.jpg)
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
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My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
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Pralines: How They Cook 'Em in New Orleans
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My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
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Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
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Don’t call it a comeback. Or gin
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Harvesting the resin of the mastic tree has sustained generations on the Greek island of Chios
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From Bee To Bottle
On the lush island of Kauai, a local artisan brings mead into modernity
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Worth Her Salt
Meet the pioneering female cellar master at one of Spains greatestjamn ibricoproducers