Word: chickening
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DIED. FRANK PERDUE, 84, folksy chicken tycoon; in Salisbury, Md.; of an undisclosed ailment. Perdue helped his father turn the family's chicken-raising business into a brand-name poultry powerhouse. His company's ubiquitous TV ads featured a crusty Perdue uttering the slogan "It takes a tough man to make a tender chicken," and sales took wing, from $56 million in 1970 to more than $1.2 billion in 1991, when he turned over daily operations of the company...
Most of us grew up eating animal products, and chances are great that we rarely, if ever, thought twice about where a chicken nugget or a hot dog came from. If it did happen to cross our mind that our entrée had come from animals, it’s possible we thought they had led a happy life before they were killed painlessly...
...year later, the only visible evidence of Batchelor's wound is a couple of small, chicken pox--like scars. But mentally he's a mess. He has 14 different bottles of medications to help him control his temper, his migraines, his depression and more. Still, he often flies into inexplicable fits of rage. He has cursed out commanding officers, hit his father, pushed Kristy and pinned her down...
...recent turn-around of Quincy Dining Hall will have a chance to see this well-windowed space this Saturday night in a mode quite different from its traditional tray-crammed status: the dining hall will become a runway, and the bright colors of General Gao’s chicken and Hawaiian punch will be replaced by an equally-splendid tapestry of student and professional design. Contradictions: A Charity Fashion Show will benefit Spheres of Exchange, the Boston branch of the non-profit Refugee Women’s Network, a group that “serves refugee and immigrant women through...
...ideal progressive living arrangement, there would be a vegetarian and vegan option at every meal, along with kosher and hallal options and alternatives for any other foreseeable dietary restrictions. But there would also be a George Foreman grill, and not just for grilled cheese sandwiches, but for burgers and chicken and steaks. In the springtime, we would smother our meats in savory sauces and celebrate the glory of humankind at the barbeque, all the while basking in the warm, fuzzy feeling that comes from devouring delicious, dead animals...