Can it be, intrepid listeners?
Can the unifying crock-topic of our third episode be that beloved bird…
Michael begins with fightin’ words for a big chunk of the chicken-eating populace:
Weight Watchers is Such a Crock
Weight Watchers is an American company that offers various products and services meant to assist customers in losing and maintaining their weight. Since at least 1997, it has used a points-based system. It is essentially a simplified calorie counting / calorie deficit system.
However, the new Freestyle program (“Count less and enjoy more”) adds chicken and some 200+ new foods to the so-called “zero point” list.
In Michael’s opinion, this makes Weight Watchers a crock.
The point system, which once had ketchup as zero point (but no longer, as it includes sugar) BUT adds chicken, turkey, and tons of seafood to zero points seems tantamount to surrender. This “count less and enjoy more” philosophy flies in the face of the company’s long-standing value-add for what looks and smells much more like the low carb / keto / Atkins family of dieting.
Read more at Business Inisder: Weight Watchers’ new program has 200 ‘zero-point’ foods you can eat as much as you want — including eggs
Fried Chicken is Such a Crock
If someone asked you “who” invented fried chicken… Who might you guess?
If you — like many — default to The Colonel… Katherine says that branding is kind of a crock.
Katherine digs into the origins of fried chicken in the United States and the ex-slave entrepreneurs of Gordonsville, VA.
Bonus: Michael never really understood cultural appropriation… Until now! While most of Katherine’s crock is about the Colonel and nostalgic Southern cooking, it’s Korean fried chicken that tells the tale for MichaelJ.
Katherine’s sources are many, but we suggest As American As Fried Chicken at The Atlantic.
Our CONCEPT of a Chicken is a Crock!
While we typically use the word “chicken”, today’s farms raise effectively two distinct birds: Broilers and layers. They’re quite different!
One lays eggs. One is prized for its breast meat.
Since about 1946 and the quest for “the chicken of tomorrow” chickens raised for food have become quite different from root stock. They live less than two months but produce many times the historic amount of breast meat… On a fraction of the feed and vitamins.
The genetics of such birds extends even to organic free-range chickens! Such birds live only a little bit longer than now-conventional factory farm chickens, and are themselves also descendants of the chicken of tomorrow.
Much of this comes from Eating Animals by Jonathan Safran Foer
A Little Kid’s Opinion of Chicken Nuggets is a Crock
Katherine shares a story from celebrity chef Jamie Oliver teaching children where their beloved nuggets come from.
Oh… Just watch it:
… But not until after you listen to Episode 3: