200 Poultry Quotes — Niche Quotes 💬 (2022)

We've searched our database for all the quotes and captions related to Poultry. Here they are! All 200 of them:

Remember when you tried to convince me to feed a poultry pie to the mallards in the park to see if you could breed a race of cannibal ducks?" "They ate it too," Will reminisced. "Bloodthirsty little beasts. Never trust a duck.

Cassandra Clare (Clockwork Angel (The Infernal Devices, #1))

An election is coming. Universal peace is declared and the foxes have a sincere interest in prolonging the lives of the poultry.

T.S. Eliot

You point your feet out too much when you walk,” Will went on. He was busy polishing an apple on his shirtfront, and appeared not to notice Tessa glaring at him. “Camille walks delicately. Like a faun in the woods. Not like a duck.”“I do not walk like a duck.”“I like ducks,” Jem observed diplomatically. “Especially the ones in Hyde Park.” He glanced sideways at Will; both boys were sitting on the edge of the high table, their legs dangling over the side. “Remember when you tried to convince me to feed poultry pie to the mallards in the park to see if you could breed a race of cannibal ducks?”“They ate it too,” Will reminisced. “Bloodthirsty little beasts. Never trust a duck.

Cassandra Clare (Clockwork Angel (The Infernal Devices, #1))

The cow-shaped cookies have a beef flavoring, the turkey-shaped cookies have a poultry flavoring, and..."Jane held up one of the cookies. "Human-flavored?"Meg stifled a sigh. That would be the first thing on her feedback list: don't make people-shaped cookies. The Wolves were way too interested and all of them leaped to a logical, if disturbing, expectation about the taste.

Anne Bishop (Murder of Crows (The Others, #2))

Someday, you will make an excellent guardian ba.”“Thanks,” I muttered. “Can’t wait to be poultry forever.

Rick Riordan (The Red Pyramid (The Kane Chronicles, #1))

That's our plan? We're going to walk fifty kilometers, right past the Germans, to a poultry collective that maybe didn't get burned down, grab a dozen eggs, and come home?" "Well, anything would sound ridiculous if said it in that tone of voice." "Tone of....I'm asking you a question!

David Benioff (City of Thieves)

Let me say it openly: we are surrounded by an enterprise of degradation, cruelty, and killing which rivals anything that the Third Reich was capable of, indeed dwarfs it, in that ours is an enterprise without end, self-regenerating, bringing rabbits, rats, poultry, livestock ceaselessly into the world for the purpose of killing them.

J.M. Coetzee (The Lives of Animals)

Did you know Draziri taste like chicken?” I asked. Sean glanced at me, as if not sure if I was okay. “I had no idea.” “Orro told me,” I told him. “We’re besieged by murderous poultry.

Ilona Andrews (One Fell Sweep (Innkeeper Chronicles, #3))

She sang, as requested. There was much about love in the ballad: faithful love that refused to abandon its object; love that disaster could not shake; love that, in calamity, waxed fonder, in poverty clung closer. The words were set to a fine old air -- in themselves they were simple and sweet: perhaps, when read, they wanted force; when well sung, they wanted nothing. Shirley sang them well: she breathed into the feeling, softness, she poured round the passion, force: her voice was fine that evening; its expression dramatic: she impressed all, and charmed one.On leaving the instrument, she went to the fire, and sat down on a seat -- semi-stool, semi-cushion: the ladies were round her -- none of them spoke. The Misses Sympson and the Misses Nunnely looked upon her, as quiet poultry might look on an egret, an ibis, or any other strange fowl. What made her sing so? They never sang so. Was it proper to sing with such expression, with such originality -- so unlike a school girl? Decidedly not: it was strange, it was unusual. What was strange must be wrong; what was unusual must be improper. Shirley was judged.

Charlotte Brontë (Shirley)

It takes a great cook to pull life truth from poultry.

Joan Bauer (Hope Was Here)

Papa, potatoes, poultry, prunes and prism, are all very good words for the lips.

Charles Dickens

That's the trouble with the world we live in. It's full of people just doing their job and ignoring what's really going on. Care about the rainforest until they get a couple of kids and enough money for a gas guzzling car, or some hardwood dining furniture. Watch all those wildlife programmes and coo over the furry animals, but still eat meat and poultry that was raised in conditions of unbelievable cruelty.

Robert Muchamore

How much more than necessary do we spend in sleep, forgetting that the sleeping fox catches no poultry, and that there will be sleeping enough in the grave, as Poor Richard says.

Benjamin Franklin (The Autobiography of Benjamin Franklin)

When the nettle is young, the leaves make excellent greens; when it grows old it has filaments and fibers like hemp and flax. Cloth made from the nettle is as good as that made from hemp. Chopped up, the nettle is good for poultry; pounded, it is good for horned cattle. The seed of the nettle mixed with the fodder of animals gives a luster to their skin; the root, mixed with salt, produces a beautiful yellow dye. It makes, however, excellent hay, as it can be cut twice in a season. And what does the nettle need? very little soil, no care, no culture; except that the seeds fall as fast as they ripen, and it is difficult to gather them; that is all. If we would take a little pains, the nettle would be useful; we neglect it, and it becomes harmful. Then we kill it. How much men are like the nettle! My friends, remember this, that there are no weeds, and no worthless men, there are only bad farmers.

Victor Hugo

As far as food is concerned, the great extravagance is not caviar or truffles, but beef, pork and poultry. Some 38 percent of the world's grain crop is now fed to animals, as well as large quantities of soybeans. There are three times as many domestic animals on this planet as there are human beings. The combined weight of the world's 1.28 billion cattle alone exceeds that of the human population. While we look darkly at the number of babies being born in poorer parts of the world, we ignore the over-population of farm animals, to which we ourselves contribute...[t]hat, however, is only part of the damage done by the animals we deliberately breed. The energy intensive factory farming methods of the industrialised nations are responsible for the consumption of huge amounts of fossil fuels. Chemical fertilizers, used to grow the feed crops for cattle in feedlots and pigs and chickens kept indoors in sheds, produce nitrous oxide, another greenhouse gas. Then there is the loss of forests. Everywhere, forest-dwellers, both human and non-human, can be pushed out. Since 1960, 25 percent of the forests of Central America have been cleared for cattle. Once cleared, the poor soils will support grazing for a few years; then the graziers must move on. Shrub takes over the abandoned pasture, but the forest does not return. When the forests are cleared so the cattle can graze, billions of tons of carbon dioxide are released into the atmosphere. Finally, the world's cattle are thought to produce about 20 percent of the methane released into the atmosphere, and methane traps twenty-five times as much heat from the sun as carbon dioxide. Factory farm manure also produces methane because, unlike manured dropped naturally in the fields, it dies not decompose in the presence of oxygen. All of this amounts to a compelling reason...for a plant based diet.

Peter Singer (Practical Ethics)

And though it would not be long before even the daft Mr. Collins would discover her condition, and be forced to behead her, she did not seem to ask for compassion. Her home and her housekeeping, her parish and her poultry, and her ever deepening lust for tender morsels of savory brains had not yet lost their charm.

Seth Grahame-Smith (Pride and Prejudice and Zombies (Pride and Prejudice and Zombies, #1))

What's that you're doing, Sassenach?""Making out little Gizmo's birth certificate--so far as I can," I added."Gizmo?" he said doubtfully. "That will be a saint's name?""I shouldn't think so, though you never know, what with people named Pantaleon and Onuphrius. Or Ferreolus.""Ferreolus? I dinna think I ken that one." He leaned back, hands linked over his knee."One of my favorites," I told him, carefully filling in the birthdate and time of birth--even that was an estimate, poor thing. There were precisely two bits of unequivocal information on this birth certificate--the date and the name of the doctor who's delivered him."Ferreolus," I went on with some new enjoyment, "is the patron saint of sick poultry. Christian martyr. He was a Roman tribune and a secret Christian. Having been found out, he was chained up in the prison cesspool to await trial--I suppose the cells must have been full. Sounds rather daredevil; he slipped his chains and escaped through the sewer. They caught up with him, though, dragged him back and beheaded him."Jamie looked blank."What has that got to do wi' chickens?""I haven't the faintest idea. Take it up with the Vatican," I advised him."Mmphm. Aye, well, I've always been fond of Saint Guignole, myself." I could see the glint in his eye, but couldn't resist."And what's he the patron of?""He's involved against impotence." The glint got stronger. "I saw a statue of him in Brest once; they did say it had been there for a thousand years. 'Twas a miraculous statue--it had a cock like a gun muzzle, and--""A what?""Well, the size wasna the miraculous bit," he said, waving me to silence. "Or not quite. The townsfolk say that for a thousand years, folk have whittled away bits of it as holy relics, and yet the cock is still as big as ever." He grinned at me. "They do say that a man w' a bit of St. Guignole in his pocket can last a night and a day without tiring.""Not with the same woman, I don't imagine," I said dryly. "It does rather make you wonder what he did to merit sainthood, though, doesn't it?"He laughed."Any man who's had his prayer answered could tell yet that, Sassenach."(PP. 841-842)

Diana Gabaldon (Drums of Autumn (Outlander, #4))

The old dealt with its pupils as grown birds deal with young birds when they teach them to fly; the new deals with them more as the poultry-keeper deals with young birds — making them thus or thus for purposes of which the birds know nothing. In a word, the old was a kind of propagation — men transmitting manhood to men; the new is merely propaganda.

C.S. Lewis (The Abolition of Man)

Once upon a time, USDA inspectors had to condemn any bird with such fecal contamination. But about thirty years ago, the poultry industry convinced the USDA to reclassify feces so that it could continue to use these automatic eviscerators. Once a dangerous contaminant, feces are now classified as a "cosmetic blemish.

Jonathan Safran Foer (Eating Animals)

No,” Lillian said frankly. “But much as I hate to admit it, that puts us in a minority. Swift is liked by everyone in the northern hemisphere, including Westcliff and his friends, my friends, the servants, the neighbors—”“You are exaggerating—”“—children, animals and the higher order of plants,” Lillian finished sardonically. “If root vegetables could talk, I’ve no doubt they would say they like him, too.”Daisy, who was sitting by the window with a book, looked up with a sudden grin. “His charm doesn’t extend to poultry,” she said. “He has a problem with geese.” Her smile turned quizzical. “Thank you for being so accommodating, Lillian. I expected you to make a fuss about the betrothal.

Lisa Kleypas (Scandal in Spring (Wallflowers, #4))

He even assembled coops for poultry, not unaware of the irony that he was a prisoner building a prison for lesser creatures.

Thomas Mullen (Lightning Men (Darktown, #2))

If we were allowed to go online here, I'd tell you to search Wikipedia for chickens plus cannibals so that you could verify.""Wikipedia's your source?" That was laughable. "Oh, please. The poultry industry probably paid big money to get chicken cannibals on there. It's an urban myth."..."Why would the poultry industry spread a myth that chickens were cannibals?

Sarah Strohmeyer (How Zoe Made Her Dreams (Mostly) Come True)

The longer I think about a food industry organized around an animal that cannot reproduce itself without technical assistance, the more I mistrust it. Poultry, a significant part of the modern diet, is emblematic of the whole dirty deal. Having no self-sustaining bloodlines to back up the industry is like having no gold standard to underpin paper currency. Maintaining a natural breeding poultry flock is a rebellion, at the most basic level, against the wholly artificial nature of how foods are produced.

Barbara Kingsolver (Animal, Vegetable, Miracle: A Year of Food Life)

Turkeys make terrible pets, you should never trust your father to identify poultry, and you should accept who you are, flaws and all, because if you try to be someone you aren’t, then eventually some turkey is going to shit all over your well-crafted façade, so you might as well save yourself the effort and enjoy your zombie books.

Jenny Lawson (Let's Pretend This Never Happened: A Mostly True Memoir)

They talked about fishing, food, winds and stonework; about growing tomatoes, keeping poultry and roasting lamb, catching crayfish and scallops; telling tales, jokes; the meaning of their stories nothing, the drift of them everything; the brittle and beautiful dream itself.

Richard Flanagan (The Narrow Road to the Deep North)

Food-- like sex, politics, and religion-- is an intensely personal, emotional, and complicated subject.

David Kirby (Animal Factory: The Looming Threat of Industrial Pig, Dairy, and Poultry Farms to Humans and the Environment)

Where else but America could football flourish, America with its millions of fertile acres of corn, soy, and wheat, its lakes of dairy, its year-round gushers of fruits and vegetables, and such meats, that extraordinary pipline of beef, poultry, seafood, and pork, feedlot gorged, vitamin enriched, and hypodermically immunized, humming factories of high-velocity protein production, all of which culminate after several generations of epic nutrition in this strain of industrial-sized humans? Only America could produce such giants.

Ben Fountain (Billy Lynn's Long Halftime Walk)

Food safety oversight is largely, but not exclusively, divided between two agencies, the FDA and the USDA. The USDA mostly oversees meat and poultry; the FDA mostly handles everything else, including pet food and animal feed. Although this division of responsibility means that the FDA is responsible for 80% of the food supply, it only gets 20% of the federal budget for this purpose. In contrast, the USDA gets 80% of the budget for 20% of the foods. This uneven distribution is the result of a little history and a lot of politics.

Marion Nestle (Pet Food Politics: The Chihuahua in the Coal Mine)

The German birds didn't taste as good as their French cousins, nor did the frozen Dutch chickens we bought in the local supermarkets. The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.

Julia Child (My Life in France)

Go on, live in your poultry-yard. Scratch straw and cluck and cackle at everything that you take for a fox. [Exit.

W.B. Yeats (Where There is Nothing Being Volume I of Plays for an Irish Theatre)

In a meat industry trade publication, an Alabama poultry science professor explained why we don’t have such a “heavy-handed” policy: “The American consumer is not going to pay that much. It’s as simple as that.” If the industry had to pay to make it safer, the price would go up. “The fact,” he said, “is that it’s too expensive not to sell salmonella-positive chicken.”99

Michael Greger (How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease)

The egalitarian mania of demagogues is even more dangerous than the brutality of men in gallooned coats. For the anarch, this remains theoretical, because he avoids both sides. Anyone who has been oppressed can get back on his feet if the oppression has not cost him his life. A man who has been equalized is physically and morally ruined. Anyone who is different is not equal; that is one of the reasons why the Jews are so often targeted. Equalization goes downward, like shaving, hedge trimming, or the pecking order of poultry. At times, the world spirit seems to change into monstrous Procrustes – a man has read Rousseau and starts practicing equality by chopping off heads or, as Mimie le Bon called it, 'making the apricots roll.' The guillotinings in Cambrai were an entertainment before dinner. Pygmies shortened the legs of tall Africans in order to cut them down to size; white Negroes flatten the literary languages.

Ernst Jünger (Eumeswil)

And so this is why the whole world has suddenly taken an interest in whether Thai poultry workers get their flu shots: because the world wants to ensure that H5N1 stays as far away as possible from ordinary flu viruses.

Steven Johnson (The Ghost Map: The Story of London's Most Terrifying Epidemic--and How It Changed Science, Cities, and the Modern World)

Birds sold as free-range or free-roaming must be given access to the outside, however that is the ony requirement; the area to which they have access may be small, and consist of gravel and no forage of any kind. The term pastured or pasture-raised tends to be more meaningful, as this practice can affect the flavor and size of the birds...The term "natural" is unregulated and essentially meaningless. According to the current USDA standards, no poultry may be given hormones; thus, poultry labeled as "hormone-free" is akin to labeling bottled water "no carbs" or "fat free.

Irma S. Rombauer (Joy of Cooking)

The Pension Dressler stood in a side street and had, at first glance, the air rather of a farm than of a hotel. Frau Dressler's pig, tethered by one hind trotter to the jamb of the front door, roamed the yard and disputed the kitchen scraps with the poultry. He was a prodigious beast. Frau Dressler's guests prodded him appreciatively on the way to the dining-room, speculating on how soon he would be ripe for killing. The milch-goat was allowed a narrower radius; those who kept strictly to the causeway were safe, but she never reconciled herself to this limitation and, day in, day out, essayed a series of meteoric onslaughts on the passers-by, ending, at the end of her rope, with a jerk which would have been death to an animal of any other species. One day the rope would break; she knew it, and so did Frau Dressler's guests.

Evelyn Waugh (Scoop)

Each case of food-borne illness cannot be traced, but where we do know the original, or the "vehicle of transmission," it is, overwhelmingly, an animal product. According to the US Centers for Disease Control (CDC), poultry is by far the largest cause... 83 percent of all chicken meat (including organic and antibiotic-free brands) is infected with either campylobacter or salmonella at the time of purchase... The next time a friend has... "the stomach flu" - ask a few questions... he or she was probably among the 76 million cases of food-borne illness the CDC estimates occur in America each year.

Jonathan Safran Foer (Eating Animals)

Who constitutes the nation? Only the elite?Or do the hundreds of millions of poor in India also make up the nation? Are their interests never identified with national interest? Or is there more than one nation? That is the question you often run up against in some of India's poorest areas. Areas where extremely poor people go into destitution making way for firing ranges, jet fighter plants, coal mines, power projects, dams, sanctuaries, prawn and shrimp farms, even poultry farms. If the costs they bear are the 'price' of development, then the rest of the 'nation' is having one endless free lunch.


I want gifts and Christmas music. I don’t care how many Draziri are out there. They won’t take Christmas from me.”“Yes, but we don’t have a suitable male,” Orro said. “And only one dog.”I looked at him.“What is this Christmas?” Wing asked.Orro turned from the stove. “It’s the rite of passage during which the young males of the human species learn to display aggression and use weapons.”Sean stopped what he was doing and looked at Orro.“The young men go out in small packs,” Orro continued. “They brave the cold and come into conflict with other packs and they have to prove their dominance through physical combat. Their fathers teach them lessons in the proper use of swear words, and the young men have to undergo tests of endurance, like holding soap in their mouths and licking cold metal objects.”Sean made a strangled noise.“At the end of their trials, they go to see a wise elder in a red suit to prove their worth. If they are judged worthy, the family erects a ceremonial tree and presents them with gifts of weapons.”Sean was clearly struggling, because his head was shaking.“Also,” Orro added, “a sacrificial poultry is prepared and then given to the wild animals, probably to appease the nature spirits.”Sean roared with laughter.

Ilona Andrews (One Fell Sweep (Innkeeper Chronicles, #3))

The poultry industry commonly injects chicken carcasses with salt water to artificially inflate their weight, yet they can still be labelled “100 percent natural.” Consumer Reports found that some supermarket chickens were pumped so full of salt that they registered a whopping 840 mg of sodium per serving—that could mean more than a full day’s worth of sodium in just one chicken breast.

Michael Greger (How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease)

in dawdling through the greenhouse, where the loss of her favorite plants, unwarily exposed, and nipped by the lingering frost, raised the laughter of Charlotte,-and in visiting her poultry-yard, where in the disappointed hopes of her dairymaid, by hens forsaking their nests, or being stolen by a fox, or in the rapid decease of a promising young brood, she found fresh sources of merriment.

Jane Austen (Sense and Sensibility)

Vague as this is, it is a great advance on the popular demand for a perfect gentleman and a perfect lady. And, after all, no market demand in the world takes the form of exact technical specification of the article required. Excellent poultry and potatoes are produced to satisfy the demand of housewives who do not know the differences between a tuber and a chicken. They will tell you that the proof of the pudding is in the eating; and they are right. The proof of the Superman will be in the living; and we shall find out how to produce him by the old method of trial and error, and not by waiting for a completely convincing prescription of his ingredients.

George Bernard Shaw

Every day, on the roads of Delhi, some chauffeur is driving an empty car with a black suitcase sitting on the backseat. Inside that suitcase is a million, two million rupees; more money than that chauffeur will see in his lifetime. If he took the money he could go to America, Australia, anywhere, and start a new life. He could go inside the five-star hotels he has dreamed about all his life and only seen from the outside. He could take his family to Goa, to England. Yet he takes that black suitcase where his master wants. He puts it down where he is meant to, and never touches a rupee. Why?"Because Indians are the world's most honest people, like the prime minister's booklet will inform you? No. It's because 99.9 percent of us are caught in the Rooster Coop just like those poor guys in the poultry market.

Aravind Adiga

Papa is a preferable mode of address', observed Mrs General. 'Father is rather vulgar, my dear. The word Papa, besides, gives a pretty form to the lips. Papa, potatoes, poultry, prunes and prism, are all very good words for the lips: especially prunes and prism. You will find it serviceable, in the formation of a demeanour, if you sometimes say to yourself in company - on entering a room, for instance - Papa, potatoes, poultry, prunes and prism.

Charles Dickens (Little Dorrit)

Soon afterward, Jenkins and the other turkeys disappeared from our lives, but the lessons I learned from them still remain: Turkeys make terrible pets, you should never trust your father to identify poultry, and you should accept who you are, flaws and all, because if you try to be someone you aren’t, then eventually some turkey is going to shit all over your well-crafted façade, so you might as well save yourself the effort and enjoy your zombie books.

Jenny Lawson (Let's Pretend This Never Happened: A Mostly True Memoir)

One can't found a novel theology on Nothing, and nothing is so secure a foundation as a contradiction. Look at the great successes of the past--they say their deities are the masters of all universes, and yet they require grandmothers to defend them, as if they were children frightened by poultry. Or that the authority that punishes no one while there exists a chance for reformation will punish everyone when there is no possibility anyone will become better for it.

Gene Wolfe (The Shadow of the Torturer (The Book of the New Sun #1))

It is difficult to imagine Fanny [Price] engaged with poultry, or supervising apple-picking... her role as [as a clergyman's wife] suggested by Jane Austen was to be a gently moralizing one. She would strengthen Edmund's moral purposes and supply the shrewd assessment of the people around him which he clearly lacked.

Irene Collins (Jane Austen and the Clergy)

... a hunger that is more than simply material connects the human who feeds the chickens to the chickens that feed the humans.

Susan Merrill Squier (Poultry Science, Chicken Culture: A Partial Alphabet)

Oh, never trust a country That won’t permit live poultry to ride on the bus.

Tom Robbins (Skinny Legs and All)

People kill over the most ridiculous things. A careless word. Or poultry.

Faiqa Mansab (This House of Clay and Water)

I had absolutely no idea how to fight architectural poultry.

Seanan McGuire (Night and Silence (October Daye #12))

The Sleepin’ Fox Catches No Poultry.

P.J. Parker (America Túwaqachi: The Saga of an American Family)

Vinnie and Hawk lounged in the theater lobby, blending in to the theatrical scene like two coyotes at a poultry festival.

Robert B. Parker (Walking Shadow (Spenser #21))

Here are the rules of my program in their simplest form: You may not eat anything with a mother or a face (no meat, poultry, or fish). You cannot eat dairy products. You must not consume oil of any kind—not a drop. (Yes, you devotees of the Mediterranean Diet, that includes olive oil, as I’ll explain in Chapter 10.) Generally, you cannot eat nuts or avocados.

Caldwell B. Esselstyn Jr. (Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure)

To us children he (Mr Ewing) was our very own ‘Mr Chips’ and invariably we would each receive half a crown whenever we encountered him on his afternoon walk. If we were particularly lucky, he would send us to the ‘Big House’ for ice-cream – a rare treat in the early 1950s

Bill Scott

torn out with pincers, and his body burned alive, because he had not kneeled down in the rain to do honour to a dirty procession of monks which passed within his view, at a distance of some fifty or sixty yards. It is likely enough that, rooted in the woods of France and Norway, there were growing trees, when that sufferer was put to death, already marked by the Woodman, Fate, to come down and be sawn into boards, to make a certain movable framework with a sack and a knife in it, terrible in history. It is likely enough that in the rough outhouses of some tillers of the heavy lands adjacent to Paris, there were sheltered from the weather that very day, rude carts, bespattered with rustic mire, snuffed about by pigs, and roosted in by poultry, which the Farmer, Death, had already set apart to be his tumbrils of the Revolution. But that Woodman and that Farmer, though they work unceasingly, work silently, and no one heard them as they went about with muffled tread: the rather, forasmuch as to entertain any suspicion that they were awake, was to be atheistical and traitorous.

Charles Dickens (A Tale of Two Cities)

When did a sheep last die of old age? Sheep do not own themselves, do not own their lives. They exist to be used, every last ounce of them, their flesh to be eaten, their bones to be crushed and fed to poultry. Nothing escapes, except perhaps the gall bladder, which no one will eat. Descartes should have thought of that. The soul, suspended in the dark, bitter gall, hiding.

J.M. Coetzee (Disgrace)

Thus far, our responsibility for how we treat chickens and allow them to be treated in our culture is dismissed with blistering rhetoric designed to silence objection: “How the hell can you compare the feelings of a hen with those of a human being?” One answer is, by looking at her. It does not take special insight or credentials to see that a hen confined in a battery cage is suffering, or to imagine what her feelings must be compared with those of a hen ranging outside in the grass and sunlight. We are told that we humans are capable of knowing just about anything that we want to know—except, ironically, what it feels like to be one of our victims. We are told we are being “emotional” if we care about a chicken and grieve over a chicken’s plight. However, it is not “emotion” that is really under attack, but the vicarious emotions of pity, sympathy, compassion, sorrow, and indignity on behalf of the victim, a fellow creature—emotions that undermine business as usual. By contrast, such “manly” emotions as patriotism, pride, conquest, and mastery are encouraged.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

If most urban meat-eaters were to visit an industrial broiler house, to see how the birds are raised, and could see the birds being “harvested” and then being “processed” in a poultry processing plant, some, perhaps many of them, would swear off eating chicken and perhaps all meat. For modern animal agriculture, the less the consumer knows about what’s happening before the meat hits the plate, the better.3513

Michael Greger (How to Survive a Pandemic)

Most Americans don’t realize that our poultry supply is contaminated with fecal matter. Delmer Jones, past president of the U.S. Meat Inspection Union, described USDA labels as misleading to the public. He suggested, “The label should declare that the product has been contaminated with fecal material.”560 Eric Schlosser in Fast Food Nation proposed a more straight-forward approach: “There is shit in the meat.

Michael Greger (How to Survive a Pandemic)

The National Academy of Sciences once estimated that a total ban on the widespread feeding of antibiotics to farm animals would raise the price of poultry anywhere from one to two cents per pound and the price of pork or beef around three to six cents a pound, costing the average meat-eating American consumer up to $9.72 a year.1357 Meanwhile, antibiotic-resistant infections in the United States cost an estimated $30 billion every year1358 and kill ninety thousand people.

Michael Greger (How to Survive a Pandemic)

One poultry specialist mused, “Mathematically, it is evident that the present rate of improvement in growth cannot be continued for more than a couple of decades, or the industry will be faced with a bird that virtually explodes upon hatching.

Michael Greger (How to Survive a Pandemic)

Tyson Foods, the largest chicken-producing corporation in the world,2304 found itself before the Supreme Court in 2005 for refusing to pay workers for time spent donning protective clothing at a poultry plant. The Court ruled unanimously against Tyson.2305

Michael Greger (How to Survive a Pandemic)

To further complicate the matter, we are altering the dynamic with pathogens simply through our encounters with them. By venturing into the microbes’ homes deep in rain forests, for logging, planting, and hunting for bushmeat; by concentrating large numbers of people together; by breeding millions and millions of pigs and poultry and keeping them in close confines; by overusing and misusing antimicrobial drugs, we humans are forcing microbes to adapt to continual stresses and giving them opportunities nature never did.

Michael T. Osterholm (Deadliest Enemy: Our War Against Killer Germs)

More than 80 percent of the antibiotics manufactured in this country—and 95 percent of the class considered “medically important” for treating humans—are not used to treat us, our pets, or to treat anything at all. They are food, fed directly to cattle, pigs, and poultry. In

Larry Olmsted (Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It)

When voters got a chicken in every pot at election time, they usually liked the incumbent party’s ideology just fine, whatever it happened to be. But when incomes eroded and unemployment escalated, they became ripe for defection to anyone who promised to bring home the poultry.

Christopher H. Achen (Democracy for Realists: Why Elections Do Not Produce Responsive Government (Princeton Studies in Political Behavior))

DestinyThe chicken I bought last night,Frozen,Returned to life,Laid the biggest egg in the world,And was awarded the Nobel Prize.The phenomenal eggWas passed from hand to hand,In a few weeks had gone all round the earth,And round the sunIn 365 days.The hen received who knows how much hard currency,Assessed in buckets of grainWhich she couldn’t manage to eatBecause she was invited everywhere,Gave lectures, granted interviews,Was photographed.Very often reporters insistedThat I too should poseBeside her.And so, having served artThroughout my life,All of a sudden I’ve attained to fameAs a poultry breeder.

Marin Sorescu

Leonardo da Vinci, an avowed vegetarian, was so opposed to people eating animals that he often purchased live poultry and then set the birds free. He wrote, “I have, from an early age, abjured the use of meat, and the time will come when men such as I will look on the murder of animals as they now look on the murder of men.


There was no doubt for Marx and Engels about the necessity of having the proletariat conquer political power. It is left to Bernstein to consider the poultry-yard of bourgeois Parliamentarism as the organ by which we are to realize the most formidable social transformation of history, the passage from capitalist society to Socialism.

Rosa Luxemburg (Reform or Revolution)

The commercial poultry industry boasts of “biosecurity,” described as the industry’s “buzzword du jour,”2207 arguing that keeping birds confined indoors year-round protects them from exposure to wild birds and any diseases they might be carrying.2208 The U.S. National Pork Board defends large-scale pig confinement using the same rationale.

Michael Greger (How to Survive a Pandemic)

This vitamin cannot be produced by higher plants (the ones that yield our fruits and vegetables), but like vitamin K, vitamin B12 is made by beneficial bacteria living in the small intestine. Meat, fish, poultry, milk products, and eggs are good sources of vitamin B12. Grains don’t naturally contain vitamin B12, but like other B vitamins, it’s

Carol Ann Rinzler (Nutrition for Dummies)

In my criminal work anything that wears skirts is a lady, until the law proves her otherwise. From the frayed and slovenly petticoats of the woman who owns a poultry stand in the market and who has grown wealthy by selling chickens at twelve ounces to the pound, or the silk sweep of Mamie Tracy, whose diamonds have been stolen down on the avenue...

Mary Roberts Rinehart (The Window at the White Cat)

Many other raw food products--notably poultry from CAFOs--typically carry a much higher threat to human health in terms of pathogen load, and yet the government trusts us to render it safe in our own humble kitchens. But it's easy to see how impossibly strict milk rules might gratify industry lobbyists, by eliminating competition from family producers.

Barbara Kingsolver (Animal, Vegetable, Miracle: A Year of Food Life)

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

Karl Wiggins (Wrong Planet - Searching for your Tribe)

We are accustomed to say in New England that few and fewer pigeons visit us every year. Our forests furnish no mast for them. So, it would seem, few and fewer thoughts visit each growing man from year to year, for the grove in our minds is laid waste, — sold to feed unnecessary fires of ambition, or sent to mill, and there is scarcely a twig left for them to perch on. They no longer build nor breed with us. In some more genial season, perchance, a faint shadow flits across the landscape of the mind, cast by the wings of some thought in its vernal or autumnal migration, but, looking up, we are unable to detect the substance of the thought itself. Our winged thoughts are turned to poultry. They no longer soar….

Henry David Thoreau (Walking)

The executive editor of Poultry magazine put the trade-off this way in an editorial: “The prospect of a virulent flu to which we have absolutely no resistance is frightening. However, to me, the threat is much greater to the poultry industry. I’m not as worried about the U.S. human population dying from bird flu as I am that there will be no chicken to eat.

Michael Greger (How to Survive a Pandemic)

Lacking any scientific means of pinning down the soul, the first anatomists settled on generative primacy. What shows up first in the embryo must be most important and therefore most likely to hold the soul. The trouble with this particular avenue of learning, known as ensoulment, was that early first trimester human embryos were difficult to come by. Classical scholars of ensoulment, Aristotle among them, attempted to get around the problem by examining the larger, more easily obtained poultry embryo. To quote Vivian Nutton, author of The Anatomy of the Soul in Early Renaissance Medicine and the Human Embryo, analogies drawn from the inspection of hen's eggs foundered on the subject that man was not a chicken.

Mary Roach (Stiff: The Curious Lives of Human Cadavers)

Rather than being about what foods to avoid and why, The Essential Good Food Guide is an introduction or a reminder of what good food is and what to do with it.

Margaret M. Wittenberg (The Essential Good Food Guide: The Complete Resource for Buying and Using Whole Grains and Specialty Flours, Heirloom Fruit and Vegetables, Meat and Poultry, Seafood, and More)

These investigations also revealed that corporate inspectors were unable to recognize infections unless there was pus oozing out of an abscess. In fact, it appears that in our nation's meatpacking plants, contaminated meat is the rule, rather than the exception; researchers from the University of Minnesota found that in over a thousand food samples from numerous retail markets, 69 percent of the pork and beef and 92 percent of the poultry were contaminated with fecal matter that contained the potentially dangerous bacterium E. coli, and according to a recent study published in the Journal of Food Protection fecal contamination was found in 85 percent of fish fillets procured from retail markets and the Internet.52

Melanie Joy (Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism)

I will fly away to them, to the royal birds, and they will beat me, because I, that am so ugly, dare to come near them. But it is all the same. Better to be killed by them than to be pursued by ducks, and beaten by fowls, and pushed about by the girl who takes care of the poultry yard, and to suffer hunger in winter!" And it flew out into the water, and swam towards the beautiful swans; these looked at it, and came sailing down upon it with outspread wings. "Kill me!" said the poor creature, and bent its head down upon the water, expecting nothing but death. But what was this that it saw in the clear water? It beheld its own image; and, lo! it was no longer a clumsy dark-gray bird, ugly and hateful to look at, but a—swan!

Hamilton Wright Mabie (Fairy Tales Every Child Should Know)

You can plead the Blood of Jesus, over any and everything; your spirit, soul and body, your house, car, work, children, spouse, business, as a form of protection or prevention against evil. You can plead the Blood of Jesus over your journey, the road, the vehicle or aircraft, etc. If you are living or passing through a dangerous zone; you can draw a bloodline of protection, therefore making a boundary, against any evil. A man had a poultry where, all of sudden, the chickens began to die. When he saw that he was going bankrupt with the loss, he cried unto the Lord, who ministered to him about drawing a bloodline around the poultry. Thus, creating a boundary that the enemy cannot cross. He walked round and drew the bloodline around the poultry that night. The following day, he found the carcass of a wolf, about two feet into the circle that he drew. It was stone dead; it had passed its bounds. Today, I pray that any, wolf assigned against your life, shall die in the Name of Jesus. Draw the Bloodline and the enemy will keep off. These are very serious matters and we should recognise and know these secrets. Recently, there have been disasters that have destroyed many lives in many countries. I was told of a man, who saw the flood raging towards his house and he came out and pleaded the Blood of Jesus. The flood obeyed him, not a single drop of water entered his house but the houses next to him, were submerged. That is the power in the Blood of Jesus!

D.K. Olukoya (Praying by the Blood of Jesus)

Son: Father, you are my father. You sired me. I have sired no one because I left the primordial. I left you, I studied, I suffered, and my visions were pure. Before me, my father, new horizons were opened.Father: Yes, I am your father. I sired you and nowhere did I go. Where I was in the beginning, there I remained. I dwell in the old home, my estate is as it was. I spawned, I lived with your mother. Then I lived with peasant women and girls, spawning. I surrounded myself with chickens, roosters, turkeys. My poultry lay dozens of eggs a day. But I studied nothing, never did I suffer. My horizons remain the same, oh just the same. These spaces, ancient, veritably Russian, assembled around us are all — all just the same.("Adam")

Andrei Bely (The Silver Age of Russian Culture: An Anthology)

That’s weird. ’Cause many high-ranking staff members at the USDA were employed by, or are otherwise affiliated with, the meat and dairy industries.159 And if the group responsible for “the safety of meat, poultry, and egg products” is run by people from the same industries they’re supposed to be protecting us from . . . well, that would be a conflict of interest. And it is.

Rory Freedman (Skinny Bitch: A No-Nonsense, Tough-Love Guide for Savvy Girls Who Want to Stop Eating Crap and Start Looking Fabulous!)

cats are more or less “monoguesic,” meaning they stick to one food. Outdoor cats tend to be either mousers or birders, not both. But don’t worry, as most of the difference between Tuna Treat and Poultry Platter is in the name and the picture on the label. “They may have more fish meal in one and more poultry meal in another,” says Moeller, “but the flavors may or may not change.

Mary Roach (Gulp: Adventures on the Alimentary Canal)

Once a virus gets into an intensive poultry shed it can move quickly through the flock, constantly replicating itself. Any ‘errors’ or changes to the genetic code during replication don’t get repaired: this is how the virus mutates and new variant strains emerge. The tragedy is that while intensive farms provide ideal conditions for the emergence of new aggressive disease strains, wild birds can then become infected too. Experience

Philip Lymbery (Farmageddon: The True Cost of Cheap Meat)

The daily life of lovers often begins to share resemblances, so that, in time, each day becomes indistinguishable from the one that came before it. The lovers carry each other's words in their hearts when apart and when together; they laugh; they talk; they make love; they argue; they eat; they tend to poultry together; they watch television and dream about a future together. This way, time slips and memories accrue until their union becomes the sum of all the words they have said to each other, their laughter, their love-making, their arguments, their eating, their work with the poultry, and all the things they have done together. When that are not with each other, night becomes to them an undesirable thing. They despair at the masking of the sun and wait eagerly for the night, this cosmic sheet that has separated them from their beloved, to pass in fervent haste.

Chigozie Obioma (An Orchestra of Minorities)

The idea that human beings cannot logically recognize suffering in a chicken, or draw meaningful conclusions about how a human would react to the conditions under which a caged hen lives, is ridiculous. There is a basis for empathy and understanding in the fact of human evolutionary continuity with other creatures that enables us to recognize and infer, in those creatures, experiences similar to our own. The fact that animals are forcibly confined in environments that reflect human nature, not theirs, means that they are suffering much more than we know in ways that we cannot fathom. If they preferred to be packed together without contact with the world outside, then we would not need intensive physical confinement facilities, and mutilations such as debeaking, since they would voluntarily cram together, live cordially, and save us money. The egg industry thinks nothing of claiming that a mutilated bird in a cage is 'happy,' 'content,' and 'singing,' yet will turn around and try to intimidate you with accusations of 'anthropomorphism' if you logically insist that the bird is miserable.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

Another big study followed more than 370,000 people over more than five years and found consumption of meat – both red meat and poultry meat – to be linked to weight gain over this period of five years. The perhaps most significant and surprising finding of this study was that even after controlling for caloric intake, eating meat was still associated with greater weight gain compared to a diet with the same amount of calories, but with a lower intake of meat.[30]

Magnus Vinding (Why We Should Go Vegan)

As the bartender struck a match to light her cigarette, she put her hand on his wrist to steady it. Travis saw him jump, draw back. He held his wrist, blew on it, looked at her reproachfully. Travis said: 'Why, you scratched him, Sarah.''Did I?' And as she turned and looked at him, he saw her hand twitch a little, and drew still further away from her. 'What - what's got into you?' he faltered.There was some kind of tension spreading all around the horseshoe-shaped bar, emanating from her. All the cordiality, the sociability, was leaving it. Cheery conversations even at the far ends of it faltered and died, and the speakers looked around them as though wondering what was putting them so on edge. A heavy leaden pall of restless silence descended, as when a cloud goes over the sun. One or two people even turned and moved away reluctantly, as though they hadn't intended to but didn't like it at the bar any more. The gaunt-faced woman in red and black was the center of all eyes, but the looks sent her were not the admiring looks of men for a well-dressed woman; they were the blinking petrified looks a blacksnake would get in a poultry yard. Even the barman felt it. He dropped and smashed a glass, a thing he hadn't done since he'd been working on the ship. Even the canary felt it, and stood shivering pitifully on its perch, emitting an occasional cheep as though for help. ("I'm Dangerous Tonight")

Cornell Woolrich (The Fantastic Stories of Cornell Woolrich (Alternatives SF Series))

France, less favoured on the whole as to matters spiritual than her sister of the shield and trident, rolled with exceeding smoothness down hill, making paper money and spending it. Under the guidance of her Christian pastors, she entertained herself, besides, with such humane achievements as sentencing a youth to have his hands cut off, his tongue torn out with pincers, and his body burned alive, because he had not kneeled down in the rain to do honour to a dirty procession of monks which passed within his view, at a distance of some fifty or sixty yards. It is likely enough that, rooted in the woods of France and Norway, there were growing trees, when that sufferer was put to death, already marked by the Woodman, Fate, to come down and be sawn into boards, to make a certain movable framework with a sack and a knife in it, terrible in history. It is likely enough that in the rough outhouses of some tillers of the heavy lands adjacent to Paris, there were sheltered from the weather that very day, rude carts, bespattered with rustic mire, snuffed about by pigs, and roosted in by poultry, which the Farmer, Death, had already set apart to be his tumbrils of the Revolution. But that Woodman and that Farmer, though they work unceasingly, work silently, and no one heard them as they went about with muffled tread: the rather, forasmuch as to entertain any suspicion that they were awake, was to be atheistical and traitorous.

Charles Dickens (A Tale of Two Cities)

Fruits: blueberries, strawberries, apples, melons, pears, peaches • Miscellaneous: celery, peppers, tomatoes • Root vegetables: potatoes, sweet potatoes, squash • Leafy green vegetables: all lettuces, kale, cabbage, spinach, other greens • Animal protein: beef, poultry, dairy, eggs (especially because these animals, when not organically fed and properly pastured, are fed a diet of antibiotics, growth hormones, and genetically modified foods that will exacerbate your existing hormonal imbalance)

Alisa Vitti (WomanCode: Perfect Your Cycle, Amplify Your Fertility, Supercharge Your Sex Drive, and Become a Power Source)

Bear with me a moment, now. Chicken-sexing. Since hens have a far greater commercial value than males, cocks, roosters, it is apparently vital to determine the sex of a newly hatched chick. In order to know whether to expend capital on raising it or not, you see. A cock is nearly worthless, apparently, on the open market. The sex characteristics of newly hatched chicks, however, are entirely internal, and it is impossible with the naked eye to tell whether a given chick is a hen or a cock. This is what I have been told, at any rate. A professional chicken-sexer, however, can nevertheless tell. The sex. He can go through a brood of freshly hatched chicks, examining each one entirely by eye, and tell the poultry farmer which chicks to keep and which are cocks. The cocks are to be allowed to perish. “Hen, hen, cock, cock, hen,” and so on and so forth. This is apparently in Australia. The profession. And they are nearly always right. Correct. The fowl determined to be hens do in fact grow up to be hens and return the poultry farmer’s investment. What the chicken-sexer cannot do, however, is explain how he knows. The sex. It’s apparently often a patrilineal profession, handed down from father to son. Australia, New Zealand. Have him hold up a new-hatched chick, a young cock shall we say, and ask him how he can tell that it is a cock, and the professional chicken-sexer will apparently shrug his shoulders and say “Looks like a cock to me.” Doubtless adding “mate,” much the way you or I would add “my friend” or “sir.

David Foster Wallace (Brief Interviews with Hideous Men: Stories)

Nancy Rawson, seated across from me, is AFB’s director of basic research and an expert in animal taste and smell. She volunteers that cats are more or less “monoguesic,” meaning they stick to one food. Outdoor cats tend to be either mousers or birders, not both. But don’t worry, as most of the difference between Tuna Treat and Poultry Platter is in the name and the picture on the label. “They may have more fish meal in one and more poultry meal in another,” says Moeller, “but the flavors may or may not change.” The

Mary Roach (Gulp: Adventures on the Alimentary Canal)

Today, we share no fewer than 300 diseases with domesticated animals. For example, humans get 45 diseases from cattle, including tuberculosis; 46 from sheep and goats; 42 from pigs; 35 from horses, including the common cold; and 26 from poultry. Rats and mice carry 33 diseases to humans, including bubonic plague. Sixty-five diseases, including measles, originated in man’s best friend, the dog. We can still get parasitic worms from pet dogs and cats. That is why it is not a good idea to kiss a pet on the mouth or sleep with it in bed.4

Albert Marrin (Very, Very, Very Dreadful: The Influenza Pandemic of 1918)

I must think of something to say, thought Verity. Why have I no small talk like those girls over there? If I could help him to talk, he would like me more; he’s shy like me, and I ought to make things easier, not harder. There’s farming but he would not be attracted by my pigs and poultry. Mining I’m no more interested in than he. The sea I know nothing of except cutters and seiners and other small fry. The shipwreck last month…but that might not be a tactful thing to discuss. Why can’t I just say, la, la, la, and giggle and be fanciful.

Winston Graham (Ross Poldark (Poldark, #1))

More laying hens are slaughtered in the United States than cattle or pigs. Commercial laying hens are not bred for their flesh, but when their economic utility is over the still-young birds are trucked to the slaughterhouse and turned into meat products. In the process they are treated even more brutally than meat-type chickens because of their low market value. Their bones are very fragile from lack of exercise and from calcium depletion for heavy egg production, causing fragments to stick to the flesh during processing. The starvation practice known as forced molting results in beaded ribs that break easily at the slaughterhouse. Removal of food for several days before the hens are loaded onto the truck weakens their bones even more.Currently, the U.S. egg industry and the American Veterinary Medical Association oppose humane slaughter legislation for laying hens on the basis that their low economic value does not justify the cost of 'humane slaughter' technology. The industry created the inhumane conditions that are invoked to rationalize further unaccountability and cruelty.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

That's the trouble with the world we live in, Dana. It's full of people just doing their job and ignoring what's really going on. Care about the rainforest until they get a couple of kids and enough money for a gas guzzling car, or some fancy hardwood dining furniture. Watch all those wildlife programmes and coo over the furry animals, but still eat meat and poultry that was raised in conditions of unbelievable cruelty. I'm sorry, but we live in a relatively free society. The facts are available, but people choose to ignore them. As far as I'm concerned, any educated person who works for the government or a big oil company is guilty through their own selective ignorance.

Robert Muchamore (Divine Madness (Cherub, #5))

Do it very gradually, a little bit more every day. That way, you’re less likely to experience intestinal distress. In other words, if your current diet is heavy on no-fiber foods such as meat, fish, poultry, eggs, milk, and cheese, and low-fiber foods such as white bread and white rice, don’t load up on bran cereal (35 grams dietary fiber per 3.5-ounce serving) or dried figs (9.3 grams per serving) all at once. Start by adding a serving of cornflakes (2.0 grams dietary fiber) at breakfast, maybe an apple (2.8 grams) at lunch, a pear (2.6 grams) at mid-afternoon, and a half cup of baked beans (7.7 grams) at dinner. Four simple additions, and already you’re up to 15 grams dietary fiber.

Carol Ann Rinzler (Nutrition for Dummies)

POULTRY As a general rule, it’s okay to have pork, duck, goose, chicken, or turkey a few times per week, but you’ll benefit less than you would from sticking with fish or grass-fed ruminants. One of the problems with poultry is that poultry fat is high in omega-6 fats. In addition, the vast majority of chickens you can buy (even organic ones) are fed corn and soy. This means the fats are even lower in quality than they naturally would be and tend to contain more toxins than you’d find in grass-fed animals. It’s incredibly hard to find good-quality chicken. If you can find pastured organic chicken from a local farmer, it will be a big step in the right direction, but the fat will still be lower in quality than grass-fed beef or lamb because of the high omega-6 content.

Dave Asprey (The Bulletproof Diet:Lose up to a Pound a Day, Reclaim Energy and Focus, Upgrade Your Life)

Jack, Harding and all those who had any pride in the ship’s beauty and her seamanlike appearance had done virtually everything in human power to make it impossible for any candid eye, however severe, to find fault with her: they knew that the Admiral could not honestly say that her yards were not exactly squared, nor could he complain that the hens had flung their litter about the deck (a not unusual grievance when there was nothing else to blame) because no poultry whatsoever had survived the dearth. But they had never thought of Stephen. No one had washed, brushed or dusted Dr Maturin, and he came up in more than his usual squalor, unshaved, fresh – if such a word can be used – from his greasy, malodorous task of dissecting the inedible parts of yet another porpoise. None

Patrick O'Brian (The Yellow Admiral (Aubrey/Maturin, #18))

the streets. So now everyone is afraid of it. Petr GINZ Today it’s clear to everyone who is a Jew and who’s an Aryan, because you’ll know Jews near and far by their black and yellow star. And Jews who are so demarcated must live according to the rules dictated: Always, after eight o’clock, be at home and click the lock; work only labouring with pick or hoe, and do not listen to the radio. You’re not allowed to own a mutt; barbers can’t give your hair a cut; a female Jew who once was rich can’t have a dog, even a bitch, she cannot send her kids to school must shop from three to five since that’s the rule. She can’t have bracelets, garlic, wine, or go to the theatre, out to dine; she can’t have cars or a gramophone, fur coats or skis or a telephone; she can’t eat onions, pork, or cheese, have instruments, or matrices; she cannot own a clarinet or keep a canary for a pet, rent bicycles or barometers, have woollen socks or warm sweaters. And especially the outcast Jew must give up all habits he knew: he can’t buy clothes, can’t buy a shoe, since dressing well is not his due; he can’t have poultry, shaving soap, or jam or anything to smoke; can’t get a license, buy some gin, read magazines, a news bulletin, buy sweets or a machine to sew; to fields or shops he cannot go even to buy a single pair of winter woollen underwear, or a sardine or a ripe pear. And if this list is not complete there’s more, so you should be discreet; don’t buy a thing; accept defeat. Walk everywhere you want to go in rain or sleet or hail or snow. Don’t leave your house, don’t push a pram, don’t take a bus or train or tram; you’re not allowed on a fast train; don’t hail a taxi, or complain; no matter how thirsty you are you must not enter any bar; the riverbank is not for you, or a museum or park or zoo or swimming pool or stadium or post office or department store, or church, casino, or cathedral or any public urinal. And you be careful not to use main streets, and keep off avenues! And if you want to breathe some air go to God’s garden and walk there among the graves in the cemetery because no park to you is free. And if you are a clever Jew you’ll close off bank accounts and you will give up other habits too like meeting Aryans you knew. He used to be allowed a swag, suitcase, rucksack, or carpetbag. Now he has lost even those rights but every Jew lowers his sights and follows all the rules he’s got and doesn’t care one little jot.

Petr Ginz (The Diary of Petr Ginz)

Dinners at Stony Cross Park were famously lavish, and this one was no exception. Eight courses of fish, game, poultry, and beef were served, accompanied by fresh flower arrangements that were brought to the table with each new remove. They began with turtle soup, broiled salmon with capers, perch and mullet in cream, and succulent Jon Dory fish dressed with a delicate shrimp sauce. The next course consisted of peppered venison, herb-garnished ham, gently fried sweetbreads floating in steaming gravy, and crisp-skinned roast fowl. And so on and so forth, until the guests were stuffed and lethargic, their faces flushed from the constant replenishing of their wineglasses by attentive footmen. The dinner was concluded with a succession of platters filled with almond cheesecakes, lemon puddings, and rice souffles.

Lisa Kleypas (It Happened One Autumn (Wallflowers, #2))

It is not just our physical health that a plant-based diet seems helpful for, however, since there are also tentative hints that it can be helpful for our mental health. One study set out to examine whether a diet without meat would have adverse effects on people's mood, and it actually found the opposite to be the case, since, on average, those who ate no meat “reported significantly less negative emotion than omnivores […]”[34] Another study that followed omnivores who had to stop eating meat and eggs for a period of time echoed this conclusion: “The complete restriction of flesh foods significantly reduced mood variability in omnivores.”[35] It is not clear why not consuming meat and eggs seems to have a positive effect on mood, but it may be because of the arachidonic acid prevalent in eggs and meat, especially poultry meat.[36]

Magnus Vinding (Why We Should Go Vegan)

You could see the future right away here,” Hu Renzhong, a pig and poultry producer, told me. “Food was expensive and people didn’t have enough meat to eat. They couldn’t afford it. The land was good, though, and back then it was still cheap.” Hu received me one morning at his mansion farmhouse on the outskirts of Lusaka, offering me a seat in the marble chill of his enormous living room, before taking me on a long walking tour of his acres and acres of hog-breeding pens and sprawling, temperature-controlled chicken hatcheries, all impressively modern and minutely organized. He had come to Zambia from China’s Jiangxi province in 1995 as a twenty-two-year-old simple laborer, but soon got into business for himself, raising chickens at first with another Chinese immigrant. It wasn’t long before the two had struck it rich, buying land and building ever-bigger houses. “Things had started developing really fast back home, and a lot of people tried to tell me I’d made a mistake,” he said. “But I’ve never really looked back.” I

Howard W. French (China's Second Continent: How a Million Migrants Are Building a New Empire in Africa)

Genetic selection for early egg production, to reduce time and money 'wasted' on feeding and housing unproductive birds for six months, results in eggs being formed that are often too big to be laid by the immature body of a small, five month old bird. Uteruses 'prolapse,' pushing through the vagina of the small, cramped birds forced to strain day after day to expel huge eggs. The uterus protrudes, hangs, and 'blows out,' inviting infection and vent picking by cell mates, from whom the prolapse victim, in severe pain, cannot escape except by dying.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

Cohn had put another document, “U.S. Record in WTO Disputes,” in the daily book that Porter compiled for the president at night. But Trump rarely if ever cracked it open. “The World Trade Organization is the worst organization ever created!” Trump said. “We lose more cases than anything.” “This is in your book, sir,” Cohn said, and brought out another copy. The document showed that the United States won 85.7 percent of its WTO cases, more than average. “The United States has won trade disputes against China on unfair extra duties on U.S. poultry, steel and autos, as well as unfair export restraints on raw materials and rare earth minerals. The United States has also used the dispute settlements system to force China to drop subsidies in numerous sectors.” “This is bullshit,” Trump replied. “This is wrong.” “This is not wrong. This is data from the United States trade representative. Call Lighthizer and see if he agrees.” “I’m not calling Lighthizer,” Trump said. “Well,” Cohn said, “I’ll call Lighthizer. This is the factual data. There’s no one that’s going to disagree with this data.” Then he added, “Data is data.

Bob Woodward (Fear: Trump in the White House)

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating.2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed).3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110).4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time.5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins.6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements.7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book.8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing.9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs.10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar.11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat.12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

Robert C. Atkins (Dr. Atkins' New Diet Revolution)

Whatand why were never questions for me. How was the only question. When I look back now, I realize that I never thought about what I wanted to become in life. I only thought about how I wanted to live my life. And I knew that the “how” could only be determined within me and by me. There was a big boom in poultry farming at the time. I wanted to make some money to finance my desire for unrestrained, purposeless travel. So I got into it. My father said, “What am I going to tell people? That my son is rearing chickens?” But I built my poultry farm and I built it single-handedly, from scratch. The business took off. The profits started rolling in. I devoted four hours every morning to the business. The rest of the day was spent reading and writing poetry, swimming in the well, meditating, daydreaming on a huge banyan tree. Success made me adventurous. My father was always lamenting that everyone else’s sons had become engineers, industrialists, joined the civil service, or gone to America. And everywhere everyone I met—my friends, relatives, my old school and college teachers—said, “Oh, we thought you’d make something of your life, but you are just wasting it.” I took on the challenge. In partnership with a civil engineer friend, I entered the construction business. In five years, we became a major construction company, among the leading private

Sadhguru (Inner Engineering: A Yogi’s Guide to Joy)

Immigrants' resistance to formal and informal pressures to Americanize their food habits varied. Only the most frugal could resist taking advantage of the greater availability of high-status foods which had rarely graced their tables in Europe. They commonly ate more meat in America, particularly beef but also poultry, lamb, and pork. They also indulged more in sweets, particularly sweet cakes and rolls, something many regarded as a peculiarly American habit. Coffee drinking, which perplexed reformers, was in most cases an American-acquired habit. In much of central, eastern, and southern Europe coffee was a high status drink which the poor, especially the peasants, could hardly afford. Slavic immigrants seem to have manifested a particular weakness for coffee. In their homes it was customary to have a pot of coffee on the stove all day long, with members of the family helping themselves at will. Asked if she had changed her diet upon coming to America, a Polish woman replied, 'Naturally, at home everyone had soup for breakfast, and here everyone has coffee and bread.' A Czech immigrant who arrived in 1914 perhaps exemplified the most common attitude toward the presence of all of these old-country luxuries on the table when he recalled that his family thought that in America 'we ate like kings, compared to what we had over there. Oh, it was really heaven.

Harvey Levenstein (Revolution at the Table: The Transformation of the American Diet (California Studies in Food and Culture, 7))

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

Natalia Rose (The Raw Food Detox Diet: The Five-step Plan for Vibrant Health and Maximum Weight Loss (Raw Food Series))

Most fish—like skate wing—naturally taper off and narrow at the outer edges and toward the tail. Which is fine for moving through the water. Not so good for even cooking. A chef or cook looks at that graceful decline and sees a piece of protein that will cook unevenly: will, when the center—or fattest part—is perfect, be overcooked at the edges. They see a piece of fish that does not look like you could charge $39 for it. Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound. When Eric Ripert, for instance, pays $15 or $20 a pound for a piece of fish, you can be sure, the guy who sells it to him does not care that 70 percent of that fish is going in the garbage. It’s still the same price. Same principle applies to meat, poultry—or any other protein. The price of the protein on the market may be $10 per pound, but by the time you’re putting the cleaned, prepped piece of meat or fish on the plate, it can actually cost you $35 a pound. And that’s before paying the guy who cuts it for you. That disparity in purchase price and actual price becomes even more extreme at the top end of the dining spectrum. The famous French mantra of “Use Everything,” by which most chefs live, is not the operative phrase of a three-starred Michelin restaurant. Here, it’s “Use Only the Very Best.

Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)

Chickens are true creatures of zen - they live only and absolutely for the moment. Their actions one particular second will not necessarily have any influence or bearing on their actions in the next second, nor are they necessarily influenced by their actions of the prior second. Chicken thoughts arrive in their tiny mad little minds like flashes of a strobe light, each light being an action, each flashing with the brilliance of a not very brilliant thing. Each action utterly random. The complete randomness of chaos. Chickens are notorious escape artists, not due to their ability to devise cunning plans as they huddle together in their coop beneath a bare light bulb, scratching out complex diagrams in the dirt, but simply out of sheet unpredictability. They are the pachinko balls of the animal kingdom, effecting their escapes through the simple device of, say, turning left for no particular reason.

Jeffery Russell (The Dungeoneers (The Dungeoneers, #1))

COOKBOOK FORTHE MODERN HOUSEWIFEThe cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes.Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck."Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

Karma Brown (Recipe for a Perfect Wife)

The plea for ethical veganism, which rejects the treatment of birds and other animals as a food source or other commodity, is sometimes mistaken as a plea for dietary purity and elitism, as if formalistic food exercises and barren piety were the point of the desire to get the slaughterhouse out of one’s kitchen and one’s system. Abstractions such as 'vegetarianism' and 'veganism' mask the experiential and philosophical roots of a plant-based diet. They make the realities of 'food' animal production and consumption seem abstract and trivial, mere matters of ideological preference and consequence, or of individual taste, like selecting a shirt, or hair color.However, the decision that has led millions of people to stop eating other animals is not rooted in arid adherence to diet or dogma, but in the desire to eliminate the kinds of experiences that using animals for food confers upon beings with feelings. The philosophic vegetarian believes with Isaac Bashevis Singer that even if God or Nature sides with the killers, one is obliged to protest. The human commitment to harmony, justice, peace, and love is ironic as long as we continue to support the suffering and shame of the slaughterhouse and its satellite operations.Vegetarians do not eat animals, but, according to the traditional use of the term, they may choose to consume dairy products and eggs, in which case they are called lacto-ovo (milk and egg) vegetarians. In reality, the distinction between meat on the one hand and dairy products and eggs on the other is moot, as the production of milk and eggs involves as much cruelty and killing as meat production does: surplus cockerels and calves, as well as spent hens and cows, have been slaughtered, bludgeoned, drowned, ditched, and buried alive through the ages. Spent commercial dairy cows and laying hens endure agonizing days of pre-slaughter starvation and long trips to the slaughterhouse because of their low market value.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.

Allegra Goodman (The Cookbook Collector)

Although there are certainly a number Hair Loss regarding treatments offering great results, experts say that normal thinning hair treatment can easily yield some of the best rewards for anybody concerned with the fitness of their head of hair. Most people choose to handle their hair loss along with medications or even surgical treatment, for example Minoxidil or even head of hair hair transplant. Nevertheless many individuals fail to realize that treatment as well as surgical procedure are costly and may have several dangerous unwanted effects and also risks. The particular safest and a lot cost efficient form of thinning hair treatment therapy is natural hair loss remedy, which includes healthful going on a diet, herbal solutions, exercise as well as good hair care strategies. Natural thinning hair therapy is just about the "Lost Art" associated with locks restore and is frequently ignored as a type of treatment among the extremely expensive options.A simple main within normal hair loss treatment methods are that the identical food items which are great for your health, are good for your hair. Although hair loss may be caused by many other factors, not enough correct diet will cause thinning hair in most people. Foods which are loaded with protein, lower in carbohydrates, and have decreased excess fat articles can help in maintaining healthful hair as well as preventing hair loss. For instance, efa's, seen in spinach, walnuts, soy products, seafood, sardines, sunflower seed products and also canola acrylic, are important eating essentials valuable in maintaining hair wholesome. The omega-3 and also rr Half a dozen efas contain anti-inflammatory properties that are valuable in maintaining healthier hair. Insufficient amounts of these types of efa's may lead to more rapidly hair loss.A deficiency in nutritional B6 and also vitamin B12 can also result in excessive hair thinning. Food items containing B vitamins, like liver organ, poultry, seafood and soybean are important to healthier hair growth and normal thinning hair treatment. Both vitamin B6 and also vitamin B12 are simply within protein rich foods, which are needed to preserve natural hair growth. Vitamin b are incredibly essential to your diet plan to avoid extreme hair thinning. Certain nutritional vitamins as well as supplements are often essential to recover protein amounts which in turn, are helpful in stopping thinning hair. Growing b vitamin consumption in your diet is an effective method to avoid or perhaps treat hair damage naturally. Alongside the thought of eating healthily regarding vitamins, nutrients and also vitamins and minerals are also the utilization of herbal treatments which are good at preventing hair thinning as a organic thinning hair therapy. One of the herbal remedies producing healthcare head lines will be Saw Palmetto. Although most studies regarding Saw palmetto extract happen to be for your management of prostatic disease, more modern numerous studies have been carried out about its effectiveness for hair thinning. The actual plant has been seen as to operate in eliminating benign prostatic disease by lowering degrees of Dihydrotestosterone, the industry known cause of androgenic alopecia, the medical phrase regarding man or woman routine hair loss. While there isn't any clinical trials supporting this herb's usefulness being a normal hair thinning treatment, there is certainly some dependable investigation proving that it could decrease androgen exercise within

Normal Thinning hair Therapy The particular Dropped Art associated with Head of hair Repair

DES, or diethylstilbestrol, is a man-made estrogen that was first synthesized in 1938. Soon afterward, a professor of poultry husbandry at the University of California discovered that if you inject DES into male chickens, it chemically castrates them. Instant capons. The males develop female characteristics—plump breasts and succulent meats—desirable assets for one’s dinner. After that, subcutaneous DES implants became pretty much de rigueur in the poultry industry, at least until 1959, when the FDA banned them. Apparently, someone discovered that dogs and males from low-income families in the South were developing signs of feminization after eating cheap chicken parts and wastes from processing plants, which is exactly what happened to Mr. Purcell. The U.S. Department of Agriculture was forced to buy about ten million dollars’ worth of contaminated chicken to get it off the market. But by then DES was also being widely used in beef production, and oddly enough, the FDA did nothing to stop that. Here is a brief recap:

Ruth Ozeki (My Year of Meats)

A Protein Is Not a Protein Companies are touting protein as a cure-all and for weight loss/muscle gain. They’re selling protein shakes, protein cookies, protein snack bars, even protein coffee. It’s true that protein is neither carbohydrate nor sugar nor fat, and you need it to maintain normal growth. However, your kidneys have a limited capacity to excrete the metabolic by-products of protein metabolism, and overexcretion can cause kidney damage. Therefore, protein quality is as important as protein quantity. For example, eggs and beans both contain protein, but are very different in quality. Dietary protein is made up of twenty separate amino acids strung together in different combinations and amounts. One of those amino acids, tryptophan, is rarer and therefore more important than others, because it’s the precursor of serotonin, an important brain neurotransmitter (see Chapter 19). Eggs, poultry, and fish are the best sources of this amino acid, while beans have very little. On the other hand, additional protein is needed if you’re building muscle, especially branched-chain amino acids (BCAAs; leucine, isoleucine, valine), which are 20 percent of muscle (see Chapter 18). BCAAs are in high concentration in corn products, and are what’s in those tubs of protein powder at the health food store. If you’re a bodybuilder, you need them; if you’re not a gym rat and consume excess BCAAs, your liver will take the amino groups off and turn them into organic acids, which will either be diverted into liver fat (through DNL) or into excess glucose, either of which can generate hyperinsulinemia and drive chronic disease. The goal is to get more tryptophan and less BCAAs in the protein you consume.

Robert H. Lustig (Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine)

Chickens are the creatures of the earth who no longer live on the land. In the industrialized world, billions of chickens are locked inside factory-farm buildings, and billions more are similarly confined in Africa, Asia, India, China, and other parts of the word where poultry factory farming is rapidly supplanting traditional small farming. If there is such a thing as "earthrights," the right of a creature to experience directly the earth from which it was derived and on which its happiness in life chiefly depends, then chickens have been stripped of theirs. They have not changed; however, the world in which they live has been disrupted for human convenience against their will.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

The term "productivity" is an economic measure referring to averages, not the well-being of individuals. Excess fertility and musculature are not the criteria that we use to judge the well-being of human beings, and they are not indices of avian well-being either. They more likely signify the opposite.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

Rendering the slaughter process less inhumane is a possibility. A question is whether "humane slaughter" legislation for poultry will speed or delay the day when regarding a fellow creature as food is no longer an option.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

What gives us the right to violate the bodies and minds of other feeling beings?-Henry Spira

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

As already noted, the Poultry Products Inspection Regulations of the U.S. Department of Agriculture only states, "Poultry shall be slaughtered in accordance with good commercial practices in a manner that will result in thorough bleeding of the carcasses and assure that breathing has stopped prior to scalding.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

For a chicken trapped inside the world of modern food manufacturing, to break out of the shell i sot enter a deeper darkness full of bewildering pain and suffering from birth to death.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

Even so, the poultry industry and agribusiness generally worry that the public may come to perceive them as morally handicapped, as indeed they are. It is a sign of moral handicap to mutilate the mouth of a bird, cage her for life, starve her for money, and propose blindness as a "solution" to her suffering. It is a sign of moral handicap to force chickens and turkeys to grow so big so fast that it is painful for them merely to stand on their feet, to take away chickens' feathers, make fun of them, and force them to huddle naked together in their own waste waiting to be killed. The poultry industry is not only cruel, but obscene. It isn't only the masturbation and artificial insemination of "breeder" turkeys and increasingly of chickens, ducks, and geese, or the sticking of balloons and tampons in the uteri of laying hens and making them die a death that only a savage would conceive of. For thousands of years, human beings have violated the bodies and family life of birds and other living beings.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

This is the world that we have made for chickens to live in. Some people feel threatened by the prospect that in recognizing and upholding the dignity of other living beings, we betray our own dignity as a species. It should rather be asked how the human species gains dignity by creating worlds such as this for anyone to live in. Can one regard a fellow creature as property, an investment, a piece of meat, an "it," without degenerating into cruelty and dishonesty toward that creature? Human slavery was brutal. Does anyone really believe that nonhuman animal slavery operates on a higher plane?

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

The chicken industry tells the public that economic profitability cannot be achieved without careful attention to the welfare of the chicken, but this is not how the system actually works. Chickens can be profoundly mistreated and still "produce," just as profoundly mistreated humans can be overweight, sexually active, and able to produce offspring. Like humans, chickens can "adapt," up to a point, to living in slum conditions. Is this an argument for slums?

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

At the same time, to those who say that vegetarianism will not come overnight, it can be said with even greater assurance that "humane slaughter" will never come at all, because the slaughter process is inherently inhumane, and the slaughter of the innocent is wrong, and because the poultry industry, even in countries where humane slaughter laws may exists, is, for all practical purposes, ungovernable. Humane slaughter is an illusion.

Karen Davis (Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry)

For lamb, stick with chops, ribs and shank. For pork, the best cuts are shoulder, pork belly, ribs and butt roasts. For poultry, your best options are wings, thighs and drumsticks. As far as seafood is concerned, try shrimp, scallops, lobster, crab, sardines, mackerel, trout and salmon.

Liam Sandler (The Carnivore Diet: The Beginner’s Guide to Carnivore Diet: How to Start, What to Eat, Main Benefits. Easy and Healthy Carnivore Recipes That Will Make You a Meat-Lover)

For centuries, Guangdong province has had the largest concentration of poultry, pigs, and people in the world.1575 The “Asian flu” of 1957 and the “Hong Kong flu” of 1968 are just two examples of pandemics arising in the region.

Michael Greger (How to Survive a Pandemic)

People who have kept all types of poultry generally agree that ducks are the easiest domestic birds to raise.

Dave Holderread (Storey's Guide to Raising Ducks: Breeds, Care, Health)

Estimates are that 89 percent to 99 percent of the chemical intake into our body is from our food, and most of this is from foods high on the food chain: meat, poultry, eggs, fish, and dairy products.”—John McDougall, MD

Richard H. Pitcairn (Dr. Pitcairn's Complete Guide to Natural Health for Dogs & Cats)

4.] The governor, his wife and children, went on shore, with Mr. Peirce, in his ship’s boat. The ship gave them six or seven pieces. At their landing, the captains, with their companies in arms, entertained them with a guard, and divers vollies of shot, and three drakes; and divers of the assistants and most of the people, of the near plantations, came to welcome them, and brought and sent, for divers days, great store of provisions, as fat hogs, kids, venison, poultry, geese, partridges, etc., so as the like joy and manifestation of love had never been seen in New England. It was a great marvel, that so much people and such store of provisions could be gathered together at so few hours’ warning. 11.] We kept a day of thanksgiving at Boston.

John Winthrop (Winthrop's Journal, History of New England, 1630-1649: Volume 1)

The Daily Egg rate in India may vary from region to region based on various climates. The Daily Egg Rate sheet contains the list of poultry rates for India’s different states. Now get all India poultry Rates in one place. For more information visit Egiyok.


Jennifer Joy (A Perfectly (Un)timely Proposal)

Winnie and Big Leo Chao were serving scallion pancakes decades before you could find them outside of a home kitchen. Leo, thirty-five years ago, winning his first poker game against the owners of a local poultry farm, exchanged his chips for birds that Winnie transformed into the shining, chestnut-colored duck dishes of far-off cities. Dear Winnie, rolling out her bing the homemade way, two pats of dough together with a seal of oil in between, letting them rise to a steaming bubble in the piping pan. Leo, bargaining for hard-to-get ingredients; Winnie subbing wax beans for yard-long beans, plus home-growing the garlic greens, chives, and hot peppers you used to never find in Haven. Their garden giving off a glorious smell.

Lan Samantha Chang (The Family Chao)

Maigret had always had a weakness for kitchens, with their appetizing smells and piles of good things to eat, plump vegetables, juicy meat, poultry waiting to be plucked.

Georges Simenon (Maigret & The Toy Village)

you should never trust your father to identify poultry, and you should accept who you are, flaws and all, because if you try to be someone you aren’t, then eventually some turkey is going to shit all over your well-crafted façade, so you might as well save yourself the effort and enjoy your zombie books.

Jenny Lawson (Let's Pretend This Never Happened: A Mostly True Memoir)

Poultry workers are paid very little: in the United States, two cents for every dollar spent on a fast-food chicken goes to workers, and some chicken operators use prison labor, paid twenty-five cents per hour. Think of this as Cheap Work. In the US poultry industry, 86 percent of workers who cut wings are in pain because of the repetitive hacking and twisting on the line. Some employers mock their workers for reporting injury, and the denial of injury claims is common. The result for workers is a 15 percent decline in income for the ten years after injury. While recovering, workers will depend on their families and support networks, a factor outside the circuits of production but central to their continued participation in the workforce. Think of this as Cheap Care. The food produced by this industry ends up keeping bellies full and discontent down through low prices at the checkout and drive-through. That's a strategy of Cheap Food....You can't have low-cost chicken without abundant propane: Cheap Energy. There is some risk in the commercial sale of these processed birds, but through franchising and subsidies, everything from easy financial and physical access to the land on which the soy feed for chickens is grown to small business loans, that risk is mitigated through public expense for private profit. This is one aspect of Cheap Money. Finally, persistent and frequent acts of chauvinism against categories of animal and human life -- such as women, the colonized, the poor, people of color, and immigrants -- have made each of these six cheap things possible. Fixing this ecology in place requires a final element -- the rule of Cheap Lives. Yet at every step of this process, humans resist....

Raj Patel (A History of the World in Seven Cheap Things: A Guide to Capitalism, Nature, and the Future of the Planet)

Avian Flu is on the rise both in Asia and Europe. Coincidence? I don't think so. I sent a message to the CDC in the US asking if there was any correlation between Covid-19 (Coronavirus) . This was back in August 2020. I never received a reply back. Now it is coming to fruition again.Some animals are more likely to get Covid-19 than others.So, we have to ask ourselves once more, "Is there any correlation between Covid-19 (coronavirus) and the reemergence of bird flu in so called, Covid hot spots?"I believe that there is.

Anthony T. Hincks

I will be so mad at you if you chicken out on me now.Calling me poultry isn’t going to help anything.I’ll call you a goddamn wet noodle if I want!

J.T. Geissinger (Ache for You (Slow Burn, #3))

My sandwich—which had been closer to a gyro, packed with onions, tomatoes, mild, soft cheese, tzatziki, and ground poultry of some kind, lightly spiced and as delicious as it was unfamiliar—had come with a side order of both stuffed grape leaves and grudging advice about how to handle the chain I was about to embark on.

Seanan McGuire (Spelunking Through Hell: A Visitor's Guide to the Underworld (InCryptid, #11))

So, dinner for thirty-five, forty people. Dagou flips through his notebook. All of his earlier plans now are meager and uninteresting, except for the fresh ducks brining in the refrigerator. Brenda has never eaten Peking duck. He imagines her biting into the finest, most crackling chestnut skin. Enjoying, in addition, a few banquet plates to keep it company. Cold chicken, and the hollow-hearted greens. Plus the stew he promised Winnie. And chicken. He's already reserved the chicken, but his mother believes in combining flavors, she believes in many meats. He has promised her seafood---he can go to the seafood truck. For shrimp to accompany. There must be a shrimp dish---shrimp with mounds of diced ginger and scallions, or salted shrimp in the shell---or both, perhaps. Also, a second seafood dish. To serve only shrimp would be petty and small. Shrimp themselves, so very small. What else? Fish, of course---he's been planning to have fish all along. Soft-shell crab? He imagines how Brenda will glow when he serves platter after platter of soft-shell crab. Of course, she's never tasted it---he knows this because every bit of Chinese food she's ever eaten came from his own hands. He imagines her crunching through the crisp shell.

Lan Samantha Chang (The Family Chao)

Down the side streets, old ladies lined the buildings in rows, shelling peas and gossiping as they sat on upturned baskets. From the apothecary shops drifted both the strange and familiar smells of herbs and spices and concoctions for gout, pastilles for putrid sore throats, creams and ointments, and possets and infusions. The coppery tang of meat and the stench of livestock reeked in the poultry market where fowl of every variety hung with their heads arrowing down. Glassy eyed ducks and geese swung gently in the breeze as it ruffled feathers no longer fit for flight. Here and there, dogs snuffled and snarled, growling over a discarded scrap and scenting the air with hopeful noses.

Emma V. Leech (To Steal a Kiss (Girls Who Dare, #2))

The executive editor of Poultry magazine put the trade-off this way in an editorial: “The prospect of a virulent flu to which we have absolutely no resistance is frightening. However, to me, the threat is much greater to the poultry industry. I’m not as worried about the U.S. human population dying from bird flu as I am that there will be no chicken to eat.”3580

Michael Greger (How to Survive a Pandemic)

Les Oeufs Jeannette (EGGS JEANNETTE) YIELD: 4 SERVINGS WHEN WE WERE KIDS, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic 2 tablespoons chopped fresh parsley 2 to 3 tablespoons whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) DRESSING 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 2 to 3 tablespoons water Dash of salt and freshly ground black pepper FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

Jacques Pépin (The Apprentice: My Life in the Kitchen)

Because Indians are the world’s most honest people, like the prime minister’s booklet will inform you? No. It’s because 99.9 percent of us are caught in the Rooster Coop just like those poor guys in the poultry market.

Aravind Adiga (The White Tiger)

Makes 4 to 6 servings 6 tablespoons (90 g) margarine or butter, melted About 11/2 cups (375 ml) buttermilk 11/2 cups (200 g) all-purpose flour 2 teaspoons (10 g) coarse salt 1 teaspoon (5 g) ground black pepper 1 cup (125 g) crushed cornflakes 1/2 teaspoon (2.5 ml) poultry seasoning, or dried thyme and/or sage One 31/2-pound chicken, cut into 8 to 10 pieces (about 1.5 kg) 1 tablespoon (8 g) paprika, for dusting Preheat the oven to 375°F (190°C). Using about 2 tablespoons (30 ml) of the margarine, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching. Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, cornflakes, and poultry seasoning. Dip each chicken piece into the buttermilk. Shake off the excess and roll in the flour mixture to coat. Place the chicken pieces in the prepared roasting pan, skin side up. Drizzle the rest of the margarine evenly over the chicken. Dust the chicken liberally with paprika. Put the roasting pan on the middle rack of the oven, uncovered. Bake for about 1 hour, until the chicken is golden and cooked through. (Small pieces may be done at 45 minutes, so check.) To confirm, push an instant-read thermometer into a meaty section; it should register at least 165°F (74°C). Serve warm. Leftovers reheat nicely in a toaster oven. CHAPTER 2 The Farm on Coldwater Road

Kathleen Flinn (Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family)

The blocks of the Healthy Eating Pyramid include: • vegetable oils such as olive and canola oil as the primary sources of fat • an abundance of vegetables and fruits, not including potatoes or corn • whole-grain foods at most meals • healthy sources of protein such as beans, nuts, seeds, fish, poultry, and eggs • a daily calcium supplement or dairy foods one to two times a day • a daily multivitamin • for those who choose to drink, alcohol in moderation • red meat, white bread, potatoes, soda, and sweets only occasionally if at all.

Walter C. Willett (Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating)

Foods that provide iron include prunes, pears, black cherries, blackstrap molasses, dark greens, beetroot, beet juice, dried beans, red meat, organ meats, poultry, miso, nuts and seeds. Persistent iron deficiency anemia can be treated with Floridex with iron, available at healthfood stores. Floridex usually brings quick results, without the constipation associated with iron supplements.

Hilary Jacobson (Mother Food: A Breastfeeding Diet Guide with Lactogenic Foods and Herbs - Build Milk Supply, Boost Immunity, Lift Depression, Detox, Lose Weight, Optimize a Baby's IQ, and Reduce Colic and Allergies)

feedlot beef has the highest emissions footprint of all popular foods, by far. After Argentina, the United States eats more beef per capita than any other country. Typical Americans annually consume more than their own weight in red meat and poultry, about 220 pounds

John E. Doerr (Speed & Scale: An Action Plan for Solving Our Climate Crisis Now)

I was thoroughly tired, and I didn't exactly lie awake, but I didn't exactly sleep either. As soon as I shut my eyes I could see the river again, only now I seemed to see it up and down its whole length. Where just a little while before people had been breathing and eating and going about their old every lives, now I could see the currents come riding in, at first picking up straws and dead leaves and little sticks, and then boards and pieces of firewood and whole logs, and then maybe the henhouse or the bard or the house itself. As if the mountain had melted and were flowing to the sea, the water rose and filled all the airy spaces of rooms and stalls and fields and woods, carrying away everything that would float, casting up the people and scattering them, scattering or drowning their animals and poultry flocks. The whole world, it seemed, was cast adrift, riding the currents, whirled about in eddies, and the old life submerged and gone, the new not yet come. And I knew that the Spirit that had gone forth to shape the world and make it live was still alive in it. I just had no doubt. I could see that I lived in the created world, and it was still being created. I would be part of it forever. There was no escape. The Spirit that made it was in it, shaping it and reshaping it, sometimes lying at rest, sometimes standing up and shaking itself, like a muddy horse, and letting the pieces fly. I had almost no sooner broke my leash than I had hit the wall.

Wendell Berry (Jayber Crow)

If they embark on this course the difference between the old and new education will be an important one. Where the old initiated, the new merely 'conditions'. The old dealt with its pupils as grown birds deal with young birds when they teach them to fly; the new deals with them more as the poultry-keeper deals with young birds–making them thus or thus for purposes of which the birds know nothing. In a word, the old was a kind of propagation–men transmitting manhood to men; the new is merely propaganda.

C.S. Lewis (The Abolition of Man)

The surprise, though, was that poultry appeared to be the most fattening. Consumption of poultry—mostly chicken—was associated with three times the weight gain compared to red meat like beef,1810,1811 and this was after taking into account age, gender, physical activity level, smoking status, overall dietary quality, and calorie counts.

Michael Greger (How not to diet)

Why it was that upon this beautiful feminine tissue, sensitive as gossamer, and practically blank as snow as yet, there should have been traced such a coarse pattern as it was doomed to receive; why so often the coarse appropriates the finer thus, the wrong man the woman, the wrong woman the man, many thousand years of analytical philosophy have failed to explain to our sense of order. One may, indeed, admit the possibility of a retribution lurking in the present catastrophe. Doubtless some of Tess d'Urberville's mailed ancestors rollicking home from a fray had dealt the same measure even more ruthlessly towards peasant girls of their time. But though to visit the sins of the fathers upon the children may be a morality good enough for divinities, it is scorned by average human nature; and it therefore does not mend the matter.As Tess's own people down in those retreats are never tired of saying among each other in their fatalistic way: "It was to be." There lay the pity of it. An immeasurable social chasm was to divide our heroine's personality thereafter from that previous self of hers who stepped from her mother's door to try her fortune at Trantridge poultry-farm.

Thomas Hardy (Tess of the D'Urbervilles)

By 1920, he was living back home with his parents while pursuing a degree at Michigan State Agricultural College.5 Specializing in chicken breeding, he proved to be so proficient that, immediately after his graduation, he received a summer school appointment as “instructor in poultry husbandry for federal students”—young veterans attending college with governmental aid.6 In addition to his academic work, the religiously committed Huyck was active in the Student Volunteer Movement, a campaign begun in 1886 to enlist college students for missionary work abroad with the ultimate goal of bringing about (as its watchword put it) “the evangelization of the world in this generation.”7 In April 1922, just prior to his graduation from Michigan State Agricultural College and three months shy of his twenty-eighth birthday, Emory accepted the position of superintendent of the Bath Consolidated School at an annual salary of $2,300. Eight months later, two days after Christmas, Emory married Ethel Newcomb of Pierson, Michigan, six years his senior; she would also join the faculty at the newly built school, teaching “vocal music” and second grade.8

Harold Schechter (Maniac: The Bath School Disaster and the Birth of the Modern Mass Killer)

Huyck proved to be an outstanding administrator and, despite his lack of experience, quickly achieved one of the board’s top priorities. By ensuring that the teachers, curriculum, and classroom offerings met the necessary educational standards, he earned official accreditation for the school, a certification that made it eligible for federal and state financial aid.9 Along with his academic duties, he made time to coach the school’s poultry-judging team, which—as the local press proudly noted—“won over six other teams from high schools in larger towns in a recent contest.”10 At the annual meeting of the Michigan State Teachers’ Association in November 1923, Emory was chosen as a delegate to the general assembly and helped draft a resolution calling for the strict enforcement of the Volstead Act—formally known as the National Prohibition Act—“not only to prevent production and consumption of alcoholic liquors, but also to teach the children respect for the law.”11 He was also a member of both the Masons, “the most prestigious fraternal organization in Bath’s highly Protestant community,”12 and the Stockman Grange, at whose annual meeting in January 1924 he served as toastmaster and delivered a well-received talk on “The Bean Plant and Its Relation to Life.”13 Perhaps unsurprisingly for a man with his military training, Huyck was something of a disciplinarian, demanding strict standards of conduct from both the pupils and staff. “At day’s end,” writes one historian, “students were required to march from the building to the tune of martial music played on the piano. During the day, students tiptoed in the halls.” When a pair of high-spirited teenaged girls “greeted their barely older teachers with a jaunty ‘Well, hello gals,’” they were immediately sent to the superintendent, who imposed a “penalty [of] individual conferences with those teachers and apologies to them.”14

Harold Schechter (Maniac: The Bath School Disaster and the Birth of the Modern Mass Killer)

As people get richer, they eat more calories, and in particular they eat more meat and dairy. And producing meat and dairy will require us to grow even more food. A chicken, for example, has to eat two calories’ worth of grain to give us one calorie of poultry—that is, you have to feed a chicken twice as many calories as you’ll get from the chicken when you eat it. A pig eats three times as many calories as we get when we eat it. For cows, the ratio is highest of all: six calories of feed for every calorie of beef. In other words, the more calories we get from these meat sources, the more plants we need to grow for the meat.

Bill Gates (How to Avoid a Climate Disaster: The Solutions We Have and the Breakthroughs We Need)

Gnocchi à la Romaine (ROMAN GNOCCHI) YIELD: 4 SERVINGS ATHOUGH MOST PEOPLE associate gnocchi with the Italian kitchen, gnocchi à la parisienne (little dumplings made with choux paste) and gnocchi à la romaine, made from semoule des blé dur, called semolina in Italian, were standards on the menu of Le Plaza Athénée. I still love semolina gnocchi and make them a few times a year for family and friends. They make a great starter to a meal and are just as good as an accompaniment with poultry or veal. 2 cups whole milk ¾ teaspoon salt ¼ teaspoon freshly ground black pepper Dash of grated nutmeg ½ cup semolina (granulated hard durum wheat flour) 2 large eggs 1 teaspoon good olive oil ¾ cup grated Comté or Gruyère cheese (2 ounces) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup heavy cream Bring 1¾ cups of the milk to a boil in a medium saucepan with the salt, pepper, and nutmeg. As soon as the milk boils, pour the semolina into it in a steady stream while mixing it in with a whisk. Reduce the heat to low, and cook for 1 to 2 minutes, stirring occasionally with the whisk. The mixture should be very thick and smooth. Meanwhile, break the eggs into a small bowl, add the remaining ¼ cup milk, and beat with a fork until smooth. Add to the semolina in the pan, and mix in well with a whisk. Cook and stir for about 30 seconds, until very thick. Set aside while you line a 9-×-6-inch baking dish with plastic wrap, so the ends overhang the sides of the dish. Pour the mixture into it, and using the plastic wrap liner, press on the dough so that it is about ¾ inch thick. Let cool. Preheat the oven to 425 degrees. Cut the cold gnocchi dough into 3-inch squares (you will have 6 squares), oil a gratin dish with the teaspoon of oil, and arrange the gnocchi in the dish, leaving a little space between them. Sprinkle the grated cheese, salt, and pepper on top, and bake for about 15 minutes, until lightly browned and hot. Remove from the oven, and move the oven shelf 6 to 8 inches from the heat source. Pour the cream over the gnocchi, and return the dish to the oven. Immediately switch the oven setting to broil, and broil the gnocchi for about 5 minutes, or until nicely browned on top. Serve.

Jacques Pépin (The Apprentice: My Life in the Kitchen)

Poppy smiled. “I remember never being able to find the cake pan, because Beatrix was forever making it into a bed for her pets.”Amelia gave an unladylike snort of laughter. “What about the time one of the chickens was so frightened by the neighbor’s dog, it lost all its feathers? And Bea got Mother to knit a little sweater for it.”Poppy spluttered in her tea. “I was mortified. Everyone in the village came to see our bald chicken strutting around in a sweater.”“As far as I know,” Amelia said with a grin, “Leo’s never eaten poultry since. He says he can’t have something for dinner if there’s a chance it once wore clothes.

Lisa Kleypas (Tempt Me at Twilight (The Hathaways, #3))

The U.S. Department of Agriculture (USDA) sets quality standards for meat, poultry, eggs, dairy products, fruits, vegetables, and nuts. The U.S. Department of Commerce (USDC) sets quality standards for fish and seafood.

Ruby Parker Puckett (Foodservice Manual for Health Care Institutions (J-B AHA Press))

A specification is a clear and concise but complete description of the exact item desired so that all vendors have a common basis for price quotations and bids. As such, it is an essential communication tool between buyer and seller. Specifications should be realistic and should not include details that cannot be verified or tested or that would make the product too costly. Without up-to-date product information, specifications are useless. The specific information varies with each type of food, but all specifications should include at least the following information:Δ Clear, simple description using common or trade or brand name of product; when possible, use a name or standard of identity formulated by the government such as IMPS Amount to be purchased in the most commonly used terms (case, package, or unit) Name and size of basic container (10/10# packages) Count and size of the item or units within the basic container (50 pork chops, 4 ounces each) Range in weight, thickness, or size Minimum and maximum trims, or fat content percentage (ground meat, 90 percent lean and 10 percent fat, referred to as 90/10) Degree of maturity or stage of ripening Type of processing required (such as individually quick-frozen [IQF]) Type of packaging desired Unit on which price will be based Weight tolerance limit (range of acceptable weights, usually in meat, seafood, and poultry)

Ruby Parker Puckett (Foodservice Manual for Health Care Institutions (J-B AHA Press))

Cut-up pieces frequently cost more due to labor cost, developed specifications for whole poultry carcasses and parts.Δ

Ruby Parker Puckett (Foodservice Manual for Health Care Institutions (J-B AHA Press))

Lean meats: beef (except ribs and rib eye), veal, grilled or roasted without oil or fat, buffalo, and venison, except cuts used for braising or stewing Organ meats: kidneys, liver, and tongue All poultry, except duck and goose, but without the skin Lean pork All fish—fatty, lean, white, oily, raw or cooked All shellfish Low-fat ham, sliced low-fat chicken Eggs Nonfat dairy products

Pierre Dukan (The Dukan Diet: 2 Steps To Lose The Weight, 2 Steps To Keep It Off Forever)

poultry and seafood. Juice of ½ lemon 2 tablespoons chopped fresh dill, or ¾ teaspoon dried 2 tablespoons chopped fresh parsley (preferably flat-leaf) 1 clove garlic, minced ⅓ cup plus 1 tablespoon any vegetable oil Salt and freshly ground pepper 1 tablespoon capers, rinsed and drained In a small bowl, combine the lemon juice, dill, parsley, and garlic. Whisk to mix well. Slowly add the oil while whisking, and continue whisking until the mixture is emulsified. Or combine the ingredients in a jar and blend with a hand blender. Add salt and pepper

Teresa Burns (Very Salad Dressing)

BBQ GrillsThere are a number of gas grills which might be obtainable to the market. Grill professionals from different manufactures point out that the grills can either be propane and none propane BBQ grills can be found. Once the necessity to purchase the brand new grill to switch the outdated one, one has to contemplate security components and the mobility of the grill. Gas out of doors grill are ideal for cooking out that saves the consumer an ideal deal on gas vitality giant, future-laden fuel grills have taken over the barbecue backyard what one has to keep in mind is that a better worth doesn’t guarantee performance.Gasoline grills make the most of propane or natural gasoline as gasoline. They're accessible in various textures and sizes. The commonest type of such a grill is the Cart Grill design mannequin. Infrared grills, however, produce built-in grills infrared warmth to cook dinner meals and are fueled using propane or pure gas. Charcoal bbq grills use charcoal briquettes because the gas supply and it generates high ranges of warmth. Electrical grills are much smaller in dimension and they can be simply placed in the kitchen. They offer nice convenience however are expensive to function compared to the other grill types.A grill is cooking gear that cooks by directly exposing meals to heat. The floor where the meals is placed is an open rack with a source of warmth beneath it. There are a number of forms of grills relying on the type of warmth source used.A barbeque grill is a grill that uses charcoal or wooden as the heat supply. Food produced from BBQ grills have gotten attribute grill marks made by the racks where they had been resting throughout cooking. BBQ grills are often used to cook dinner poultry meat. However they will also be used to cook dinner other forms of meat in addition to fish. Manufactures recommendation the grill customers to depart the grill open when u have completed grilling. The fueled propane grill finally ends up burning itself out after the fuel has been used up within the tank. Typically the regulator can develop a leak which may shortly empty the propane bottle. There are significant variations between the grills fueled by pure gases and the ones with propane. Selecting the best grill all is determined by your self upon the uniqueness of the product.one has to take into concern the security points associated to natural gases.Choosing a good quality barbeque grill could be quite a difficult job. Due to this fact, it is crucial that you understand the advantages and features of the different types of bbq grills. In addition, while making your alternative, you want to consider several features. Test the essential options of the grill including the heat management mechanism, ash cleanup and different points that affect the feel and taste of the food. Guantee that the grill framework accommodates a protecting coating for preventing rust.

Greg Bear

The most widely marketed poultry—broiler-fryer chickens, turkeys, Cornish game hens, ducks, and geese—are all young, tender birds. For that reason, broiling, frying, and roasting are the preferred preparation methods.

Ruby Parker Puckett (Foodservice Manual for Health Care Institutions (J-B AHA Press))

His ass has seen more cock than a poultry farm!

Lou Harper (Hanging Loose)

A tractor-trailer overturned on U.S. 129 in Gainesville, Ga., “the poultry capital of the world,” back in January. None of the drivers involved in the accident were hurt, but avian passengers in the trailer were killed, and Sarah Segal has asked the Georgia Department of Transportation for permission to a build a ten-foot-tall tombstone in their honor. The monument would read, “In memory of the dozens of terrified chickens who died as a result of a truck crash. Go Vegan.” It would include an image of a chicken. PETA supports her initiative. Monty Python could not be reached for comment.


Pork Chops with Cream Gravy Hands-on Time: 50 min. Total Time: 50 min. Serve these delicious pork chops with mashed potatoes, and use the gravy to top both the chops and the potatoes. 1/2 cup cracker meal* 1 tsp. poultry seasoning 1/4 tsp. salt 1/8 tsp. pepper 6 (1/2-inch-thick) bone-in pork chops 4 bacon slices 1 Tbsp. all-purpose flour 1 cup milk 1/2 tsp. salt 1/4 tsp. pepper 1. Stir together first 4 ingredients in a medium bowl. Dredge pork chops in cracker meal mixture. 2. Cook bacon in a large skillet over high heat until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Cook pork chops in hot drippings 4 minutes on each side or until browned; drain on paper towels; reserving drippings in skillet. Transfer pork chops to a serving platter; keep warm. 3. Add flour to reserved drippings, stirring until well blended. Cook over medium heat, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, 18 minutes or until thickened. Stir in 1/2 tsp. salt and 1/4 tsp. pepper. continued

Southern Living Inc. (Southern Living Heirloom Recipe Cookbook: The Food We Love From The Times We Treasure)

The increase in infections in people who are resistant to Cipro and its chemical cousins is directly tied to the use of antibiotics on poultry farms.

Paige Singleton (Diary of a Dieting Madhouse: The Diet)

Choose free-range or pastured poultry and eggs.

Deborah Kesten (Pottenger's Prophecy: How Food Resets Genes for Wellness or Illness)

Year-over-year, prices for meat, poultry, fish and eggs are up 7.7%, and fruits and vegetables are up 3.2%.


If there is anything our culture desperately needs to learn about the morality of food production, it is that carrots can be grown using methods devastatingly destructive and deeply immoral--monoculture, herbicides, insecticides, destruction of habitat by plowing to the ditch banks, fill in the blanks--and beefsteaks can be produced in a way that protects and nurtures the soil and the total fabric of life, a pretty moral thing to do, in my mind.

Harvey Ussery (The Small-Scale Poultry Flock: An All-Natural Approach to Raising Chickens and Other Fowl for Home and Market Growers)

Oh. Too bad. Well, all's quiet so far. There was a heckuva lot goin' on last night, though. Think it might be one o' them poultry heists.""Poultry heist? Someone's stealing chickens?" I asked.Maya nudged me. "He means poltergeists.

Juliet Blackwell (A Cast-Off Coven (A Witchcraft Mystery, #2))

A mixture of meal and water, with the addition of yeast or such remains of a former fermentation as adhere to the sides or bottom of the vessel, and exposure to a temperature between sixty-eight and seventy-seven degrees Fahrenheit, will produce immediate fermentation. In this process there are five stages: the saccharine, by which the starch and gum of the vegetables, in their natural condition, are converted into sugar; the vinous, which changes the sugar into alcohol; the mucilaginous, sometimes taking the place of the vinous, and occurring where the sugar solution, or fermenting principle, is weak, producing a slimy, glutinous product; the acetic, forming vinegar, from the vinous or alcoholic stage; and the putrefactive, which destroys all the nutritive principles and converts them into a poison. The precise points in fermentation, when the food becomes most profitable for feeding, has not as yet been satisfactorily determined; but that it should stop short of the putrefactive, and probably the full maturity of the acetic, is certain.

Robert Jennings (Sheep, Swine, and Poultry Embracing the History and Varieties of Each; The Best Modes of Breeding; Their Feeding and Management; Together with etc.)

Though it’s best not to be born a chicken at all, it is especially bad luck to be born a cockerel. From the perspective of the poultry farmer, male chickens are useless. They can’t lay eggs, their meat is stringy, and they’re ornery to the hens that do all the hard work of putting food on our tables. Commercial hatcheries tend to treat male chicks like fabric cutoffs or scrap metal: the wasteful but necessary by-product of an industrial process. The sooner they can be disposed of—often they’re ground into animal feed—the better. But a costly problem has vexed egg farmers for millennia: It’s virtually impossible to tell the difference between male and female chickens until they’re four to six weeks old, when they begin to grow distinctive feathers and secondary sex characteristics like the rooster’s comb. Until then, they’re all just indistinguishable fluff balls that have to be housed and fed—at considerable expense. Somehow it took until the 1920s before anyone figured out a solution to this costly dilemma. The momentous discovery was made by a group of Japanese veterinary scientists, who realized that just inside the chick’s rear end there is a constellation of folds, marks, spots, and bumps that to the untrained eye appear arbitrary, but when properly read, can divulge the sex of a day-old bird. When this discovery was unveiled at the 1927 World Poultry Congress in Ottawa, it revolutionized the global hatchery industry and eventually lowered the price of eggs worldwide. The professional chicken sexer, equipped with a skill that took years to master, became one of the most valuable workers in agriculture. The best of the best were graduates of the two-year Zen-Nippon Chick Sexing School, whose standards were so rigorous that only 5 to 10 percent of students received accreditation. But those who did graduate earned as much as five hundred dollars a day and were shuttled around the world from hatchery to hatchery like top-flight business consultants. A diaspora of Japanese chicken sexers spilled across the globe. Chicken sexing is a delicate art, requiring Zen-like concentration and a brain surgeon’s dexterity. The bird is cradled in the left hand and given a gentle squeeze that causes it to evacuate its intestines (too tight and the intestines will turn inside out, killing the bird and rendering its gender irrelevant). With his thumb and forefinger, the sexer flips the bird over and parts a small flap on its hindquarters to expose the cloaca, a tiny vent where both the genitals and anus are situated, and peers deep inside. To do this properly, his fingernails have to be precisely trimmed. In the simple cases—the ones that the sexer can actually explain—he’s looking for a barely perceptible protuberance called the “bead,” about the size of a pinhead. If the bead is convex, the bird is a boy, and gets thrown to the left; concave or flat and it’s a girl, sent down a chute to the right.

Joshua Foer (Moonwalking with Einstein: The Art and Science of Remembering Everything)

In stories told later, many boys would claim that the girls on Coffin Rock were decorated with chunks of raw turkey, soaked in poultry blood like the chick in fuckin' Carrie, but this was embellishment.

Joe Hill (Horns)

Choose organic, grass-fed, free-range, and hormone-, antibiotic-, and pesticide-free poultry whenever you can.

Rick Warren (The Daniel Plan: 40 Days to a Healthier Life)

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce.

Sam Huckins (Apple Cider Vinegar: Everything you need to know about apple cider vinegar, detox, weight loss, benefits and more!)

feces. If a wild bird infects a chicken on a poultry farm, the virus may get opportunities to interact with a range of additional viruses through close contact with pigs and other animals. This is indeed what has happened in the live animal markets and backyard farms of China and southern Asia. Influenza viruses are notorious for their ability to change, through a combination of mutation and “reassortment”—a borrowing of genes from other viruses. An open farm acts like a virus convention, where different strains swap genetic material like conventioneers swap business cards.

Scientific American (The Influenza Threat: Pandemic in the Making)

Bresse chicken, aka “the Queen of Poultry, the Poultry of Kings.” The first livestock of any kind to be granted AOC protection (1957), production of the famed Poulet de Bresse is so small and demand so high that very little leaves France. In the domestic market, it commands at least five times the price of other chickens. Under French law, each free-ranging bird must have more than one hundred square feet to itself, essentially a studio apartment in New York, along with lots of other rules. The pampered poultry has been praised by everyone from star chef Heston Blumenthal

Larry Olmsted (Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It)

Food animals also get antibiotics for “growth promotion,” a metabolically mysterious process that has made possible the entire high-volume, low-margin business of industrial-scale farming. Since the 1950s, when two pharma company scientists discovered that feeding chicks the waste products from drug manufacturing made them put on weight much faster, many U.S. farmers have been giving tiny doses of antibiotics to cattle, swine, and poultry.34

Maryn McKenna (Superbug: The Fatal Menace of MRSA)

Twenty years ago, the vast majority of persons, as we then wrote, had never tasted a really new-laid egg, and did not know what it was like: now many thousands do, and are willing to pay for it.

Lewis Wright (The Book Of Poultry: With Practical Schedules For Judging, Constructed From Actual Analysis Of The Best Modern Decisions)

Unsure about it, she allowed it to guide her down the stairs and back to the street, through the filthy town where she saw nothing redeeming about the place. Only absolute misery lived here. Along with the pox, neglected children, women in need of stern morals, men in need of lectures and decent role models, and poultry possessing some kind of feather-molting plague that ailed them. Even the cats and dogs seemed to have questionable virtues.

Sherrilyn Kenyon (Deadmen Walking (Deadman's Cross #1))

I LIVE IN A part of the country that at one time a good farmer could take some pleasure in looking at. When I first became aware of it, in the 1940s, the better land, at least, was generally well farmed. The farms were mostly small and were highly diversified, producing cattle, sheep, and hogs, tobacco, corn, and the small grains; nearly all the farmers milked a few cows for home use and to market milk or cream. Nearly every farm household maintained a garden, kept a flock of poultry, and fattened its own meat hogs. There was also an extensive “support system” for agriculture: Every community had its blacksmith shop, shops that repaired harness and machinery, and stores that dealt in farm equipment and supplies. Now the country is not well farmed, and driving through it has become a depressing experience. Some good small farmers remain, and their farms stand out in the landscape like jewels. But they are few and far between, and they are getting fewer every year. The buildings and other improvements of the old farming are everywhere in decay or have vanished altogether. The produce of the country is increasingly specialized. The small dairies are gone. Most of the sheep flocks are gone, and so are most of the enterprises of the old household economy. There is less livestock and more cash-grain farming. When cash-grain farming comes in, the fences go, the livestock goes, erosion increases, and the fields become weedy. Like

Wendell Berry (Bringing it to the Table: Writings on Farming and Food)

Your total animal-product consumption (beef, poultry, fish, dairy products) should be limited to twelve ounces or less per week. Keep

Joel Fuhrman (Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss)

The China Project showed a strong correlation between cancer and the amount of animal protein, not just animal fat, consumed.6 Consumption of lean meats and poultry still showed a strong correlation with higher cancer incidence. These findings indicate that even low-fat animal foods such as skinless white-meat chicken are implicated in certain cancers.

Joel Fuhrman (Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss)

The most reliable pork and chicken label is “USDA Organic” (used mainly for meat and much different from the FDA’s version of organic), which requires a 100 percent organic diet, no antibiotics (ever), and bans feed made with synthetic pesticides. For poultry shoppers, Smart Chicken is a national brand owned by Tecumseh Poultry, founded in 1998 to fill the void in the quality chicken market. It comes in organic and regular versions, both of which are completely antibiotic and animal by-product free, using a 100 percent vegetarian or 100 percent organic vegetarian diet. I buy Smart Chicken regularly. For pork, the Niman Ranch brand is antibiotic free with a 100 percent vegetarian diet.

Larry Olmsted (Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It)

Meat, fish, dairy, poultry, and eggs almost universally have high levels of sulfur-containing amino acids, which are metabolized by the body into sulfuric acid. The

Rip Esselstyn (The Engine 2 Seven-Day Rescue Diet: Eat Plants, Lose Weight, Save Your Health)

The civil rights clashes of the 1950s and '60s came and went without changing much in the lives of Forsyth's quiet country people, who in the decades after World War II had been busy erecting chicken houses in their old corn and cotton fields, as America's expanding poultry industry brought new prosperity to north Georgia. The county seat may have been just a short drive from Ebenezer Baptist - the home church of Martin Luther King Jr. and one of the epicenters of the American civil rights movement - but with no blacks residents to segregate from whites, there were no 'colored' drinking fountains in the Cumming courthouse, and no 'whites only' signs in the windows of Cumming's diners and roadside motels. Instead, as segregationists all over the South faced off against freedom riders, civil rights marches, and lunch-counter sit-ins, Forsyth was a bastion of white supremacy that went almost totally unnoticed.

Patrick Phillips (Blood at the Root: A Racial Cleansing in America)

Jane tried to keep the despondency to herself, though Mr. Nobley seemed to be keeping a pretty good eye on her, as usual. She took another bite of…poultry of some sort?...and decided she’d pull the headache excuse out of the bag and dismiss herself to bed as soon as the dinner torture was over. She hated to waste a single moment of her last days, but she felt pulled inside out and couldn’t figure out how to right herself.She returned Mr. Nobley’s gaze. His eyebrows raised, he leaned forward slightly, his mannerisms asking, “Are you all right?” She shrugged. He frowned.When the women stood to leave the gentlemen to their port and tobacco, Mr. Nobley rose as well and made his unapologetic way to Jane’s side.“Miss Erstwhile, too long have you been asked to walk alone. May I accompany you to the drawing room?”Her heart jigged.“It’s not proper,” she whispered, the fear of Wattlesbrook in her. She didn’t want to be sent home, not before the ball.“Proper be damned,” he said, low enough for just her ears.Jane could feel all eyes on them. She took Mr. Nobley’s arm and walked across that negligible distance, stately as a bride. He found her a seat on a far sofa and sat beside her, and except for the fact that she couldn’t kick off her shoes and tuck her feet up under her, all felt pleasantly snug.“How is the painting going?” he asked.Of course it had been him (the paints). And of course it hadn’t been him (Colonel Andrews’s unseen smoking companion). Jane sighed happily.“How do you do it? How do you make me feel so good? I don’t like that you can affect me so much, and I find you much more annoying than ever. But what I mean is, thank you for the paints.”He wouldn’t acknowledge the thanks and pressed her for details instead, so she told him how it felt to manipulate color again, real color, real paint, not pixels and RGBs, like the joy in her muscles stretching after a long plane ride.

Shannon Hale (Austenland (Austenland, #1))

That leaves the category of pasture-raised chickens. It seems they’re living the poultry dream—and, according to Jason, we could be, too.I nod as I take another swallow of beer. I don’t say that it sounds like an enormous amount of work or that we live in arguably one of the harshest climates in the continental United States. Nor do I point out that having spent our entire careers jockeying keyboards to make a living, we are not farmers.So while I don’t exactly tune him out, I become a passive listener. A very passive listener. Poultry isn’t exactly the foreplay talk I was hoping for, so instead I just enjoy the rhythm and cadence of his voice. I hear something about pastured hens for- aging on fresh grasses producing healthier, delicious eggs with less fat and cholesterol, something about the local food movement and its ability to remake America’s food system.I signal the server for a second beer and let it all wash over me with an occasional nod until an utterly un-ignorable statement pulls me out.“This is the kind of farm I want to start.”Now I’m listening. In fact, I’m listening so hard I realize that this particular corner of the restaurant is a convergence point for the piped-in music from two separate rooms, and they’re competing against each other like dueling mariachi bands.

Lucie Amundsen

Salmon en Croute In Celtic mythology, the salmon is a magical fish that grants the eater knowledge of all things. Notes: Nonstick spray may be substituted for melted butter. Keep the phyllo covered with plastic wrap and a damp towel until ready to assemble; otherwise, it will dry out. 2 cloves garlic 1 7-oz. jar sun-dried tomatoes in olive oil 3 cups torn fresh basil leaves salt and pepper to taste 1 package 9x14 phyllo dough, thawed 1 cup melted butter 10 4-oz. salmon fillets, skin removed 2 eggs, beaten with ¼ cup water Preheat oven to 425 degrees. In a food processor, blend garlic, tomatoes with oil, basil, and salt and pepper. Set aside. Grease two large cookie sheets. Carefully lay five sheets of phyllo across each cookie sheet, overlapping and brushing each sheet with melted butter. Repeat. Divide salmon evenly between the cookie sheets and place vertically on top of phyllo, leaving a space between each fillet. Divide and spread basil mixture on top of each individual salmon fillet. Cover salmon with five sheets of phyllo, brushing each sheet with butter. Repeat. With a pizza cutter or knife, slice in between each fillet. Using egg wash, fold sides of phyllo together to form individual “packets.” Bake for 15–20 minutes. Serves 10. Lemon Zucchini Bake Use lemon thyme to add a sweet citrus flavor to everything from poultry to vegetables. If you can’t find it in your area, try chopped lemon balm, lemon verbena, or lemon basil. ¼ cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 teaspoons lemon thyme leaves 2 large zucchinis, thinly sliced 1 large Vidalia onion, thinly sliced 4 tablespoons melted butter Preheat oven to 350 degrees. Mix bread crumbs, cheese, and thyme. In a round casserole dish, layer half of the zucchini and half of the onion slices. Baste with melted butter. Add half of the bread crumb mixture. Repeat layers and bake, covered, for 20 minutes. Serves 4–6. Body Scrub Sugar scrubs are a great way to slough off stress and dead skin. For unique scents, try layering dried herbs like lavender (revitalizing) or peppermint (energizing) with a cup of white sugar and let stand for two weeks before use, shaking periodically. Then blend with a tablespoon of light oil such as sunflower seed. Slough away dead skin in the shower or tub.

Barbra Annino (Bloodstone (A Stacy Justice Mystery, #2))

So you’ve run off from him, have you?” Beatrix asked, smoothing the wiry ruff on his head. “Naughty boy. I suppose you’ve had a fine old time chasing rabbits and squirrels. And there’s a damaging rumor about a missing chicken. You had better stay out of poultry yards, or it won’t go well for you in Stony Cross. Shall I take you home, boy? He’s probably looking for you. He--”She stopped at the sound of something…someone…moving through the thicket. Albert turned his head and let out a happy bark, bounding toward the approaching figure.Beatrix was slow to lift her head. She struggled to moderate her breathing, and tried to calm the frantic stutters of her heart. She was aware of the dog bounding joyfully back to her, tongue dangling. He glanced back at his master as if to convey Look what I found!Letting out a slow breath, Beatrix looked up at the man who had stopped approximately three yards away.Christopher.It seemed the entire world stopped.

Lisa Kleypas (Love in the Afternoon (The Hathaways, #5))

So you’ve run off from him, have you?” Beatrix asked, smoothing the wiry ruff on his head. “Naughty boy. I suppose you’ve had a fine old time chasing rabbits and squirrels. And there’s a damaging rumor about a missing chicken. You had better stay out of poultry yards, or it won’t go well for you in Stony Cross. Shall I take you home, boy? He’s probably looking for you. He--”She stopped at the sound of something…someone…moving through the thicket. Albert turned his head and let out a happy bark, bounding toward the approaching figure.Beatrix was slow to lift her head. She struggled to moderate her breathing, and tried to calm the frantic stutters of her heart. She was aware of the dog bounding joyfully back to her, tongue dangling. He glanced back at his master as if to convey Look what I found!Letting out a slow breath, Beatrix looked up at the man who had stopped approximately three yards away.Christopher.It seemed the entire world stopped.Beatrix tried to compare the man standing before her with the cavalier rake he had once been. But it seemed impossible that he could be the same person. No longer a god descending from Olympus…now a warrior hardened by bitter experience.His complexion was a deep mixture of gold and copper, as if he had been slowly steeped in sun. The dark wheaten locks of his hair had been cut in efficiently short layers. His face was impassive, but something volatile was contained in the stillness.How bleak he looked. How alone.She wanted to run to him. She wanted to touch him. The effort of standing motionless caused her muscles to tremble in protest.She heard herself speak in a voice that wasn’t quite steady. “Welcome home, Captain Phelan.”He was silent, staring at her without apparent recognition. Dear Lord, those eyes…frost and fire, his gaze burning through her awareness.“I’m Beatrix Hathaway,” she managed to say. “My family--”“I remember you.”The rough velvet of his voice was a pleasure-stroke against her ears. Fascinated, bewildered, Beatrix stared at his guarded face.To Christopher Phelan, she was a stranger. But the memories of his letters were between them, even if he wasn’t aware of it.Her hand moved gently over Albert’s rough fur. “You were absent in London,” she said. “There was a great deal of hullabaloo on your behalf.”“I wasn’t ready for it.”So much was expressed in that spare handful of words. Of course he wasn’t ready. The contrast would be too jarring, the blood-soaked brutality of war followed by a fanfare of parades and trumpets and flower petals. “I can’t imagine any sane man would be,” she said. “It’s quite an uproar. Your picture is in all the shop windows. And they’re naming things after you.”“Things,” he repeated cautiously.“There’s a Phelan hat.”His brows lowered. “No there isn’t.”“Oh, yes there is. Rounded at the top. Narrow-brimmed. Sold in shades of gray or black. They have one featured at the milliner’s in Stony Cross.”Scowling, Christopher muttered something beneath his breath.

Lisa Kleypas (Love in the Afternoon (The Hathaways, #5))

Thus a dish of tench and eel was arranged so that the pointed head of the eels, gills splayed, thrust through a sea of delicate yellow sauce (toasted breadcrumbs, red wine and vinegar, more red wine reduced to defrutum, long pepper, grains of paradise, cloves, all passed through a sieve and tinted with saffron) towards the gaping lips of the tench. A plate of grilled partridges was presented with the birds still spitted from arsenal to beak, the spits radiating out from a magnificent cockerel, skinned, roasted and recloaked in its feathers, tail and red-combed head; the whole arranged on an armature so that it raised one leg and crowed at the ceiling. Inside the hollow body of the cockerel I had arranged a small silver alembic, its narrow end, no wider than a stalk of grass (I had borrowed it from an alchemist I knew through the Academy) protruding from the beak, and below it a tiny spirit lamp, which I lit as the serving men were already taking the dish away. The alembic was filled with Greco wine tinted with the milk of almonds, and I calculated that the wine would boil more or less when the dish was set on the table, and jet from the proud cock, showering the skewered partridges in aromatic white sauce.There were the ripest figs, all splitting, of course, served with boiled crayfish- as eager, these bright red fellows, to explore the figs as the eels had been curious about the tench- and torte of rucola and pine nuts, liberally spiced with garlic and cloves.

Philip Kazan (Appetite)

The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse.I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked.Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.

Philip Kazan (Appetite)

He ranted at me while I put out the next course: a dish of boiled pigeons enveloped in a blancmange, the best I had ever made, with pulverized chicken, rose water, almonds, sugar, capon broth, ginger, verjuice and cinnamon. I had them placed in a deep dish, poured on the blancmange and scattered the snow-white surface with a thick covering of poppy seeds until the silver dish seemed to hold nothing but tiny black grains. Over this I arranged stars cut out of fine silver foil. There was a breast of veal, stuffed with cheese, eggs, saffron, herbs and raisins, upon which I scattered the darkest rose petals I could find at the flower market. There was a soup of black cabbage; boiled calves' feet with a sauce of figs and black pepper; and boiled ducks with more sliced black truffle.

Philip Kazan (Appetite)

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

Crystal King (The Chef's Secret)

The entire meal had a bird and egg theme, including magnificent castles with birds that flew out when the tower tops were cut off, roasted peacocks that still looked alive, swans made of sugar paste, and hundreds of eggs dyed black in the water of walnut hulls. I would have loved to have seen such a sight!

Crystal King (The Chef's Secret)

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