Dark side of the chicken: How did white meat take over North America?
Until the 1990s, boneless, skinless chicken breast was a niche product for high-end shoppers. Today it's North America's king of meats. This is the untold story of that rapid, widespread transformation and its unintended consequences.
What happens when grocery shoppers and food corporations want only one part of a chicken? How does that alter the ways we grow and sell chicken? How does it change the ways we experience taste?
In this episode, Chris and chicken geneticist Bill Muir reflect on the dawning of the white meat era. Poultry economist Paul Aho discusses the dark meat export economy. Food scientist Mirko Betti shares his discovery that you can science the dark out of chicken. Neuroscientist Marcia Pelchat and veteran product developer Elspeth Copeland talk about the evolution of taste. And dark meat aficionado and jerk chicken cook Wayne Robertson advocates for his side. Chef David Chang of Momofuku defends his love of dark meat, Chick-fil-A and fried chicken sandwiches. Oh, and Chris' neighbour's mother, Barbara Felstiner, shows him how whole chickens were deboned and cut up back in the day.