Salt Lake City, UT – Every year, Americans eat some nine billion chickens in the United States. That's ten times what we were consuming 50 years ago, and it's a volume that means farms are looking for quick and efficient ways of processing the birds. NPR investigative reporter Daniel Zwerdling followed the life and death of an "industrialized chicken," and the story he tells in this month's Gourmet Magazine may have you looking at the drumstick a little differently.
- Learn More:
- Listen to Daniel Zwerdling's McDonald's New Farm which highlights the work of slaughterhouse inspector Temple Grandin
- National Chicken Council
- Certified Humane
- Humane Society
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