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The US is the world’s largest producer of broiler chickens - raising just under 9 billion each year. Chickens account for 95% of animals raised within t he US. There are little to no regulations for the welfare of broilers instituted by the federal government. Compassion in World Farming is seeking to raise the bar for industry practices by engaging consumers and food businesses in their Better Chicken Initiative.

By Laura del Campo


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Untitled
The US is the world’s largest producer of broiler chickens - raising just under 9 billion each year. Chickens account for 95% of animals raised within t he US. There are little to no regulations for the welfare of broilers instituted by the federal government. Compassion in World Farming is seeking to raise the bar for industry practices by engaging consumers and food businesses in their Better Chicken Initiative.

By Laura del Campo


To comment on this episode click here. There are currently Comments

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Tune in to a fun, friendly and informative episode of The Speakeasy as host Damon Boelte is joined by Jeffrey Morgenthaler, bar manager at Clyde Common and Pepe Le Moko in Portland, Oregon and author of The Bar Book: Elements of Cocktail Technique. Damon and Jeffrey talk shop and discuss the importance of technique over recipes, subjectivity in cocktail tasting and the state of drinks in 2014. Tune in and get some serious insight into the world of cocktails on another awesome episode of The Speakeasy. Today's show was brought to you by Rolling Press.

"Recipes and flavors are so subjective, which is great! We don't have to agree about the proper proportions for a whiskey sour because there are so many different palettes and preferences. One thing we can agree on is that we should strain the lemon juice before the whiskey sour so theres no pulp. The technique is more objective, which is fun for me." [13:00]

--Jeffrey Morgenthaler on The Speakeasy


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