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This notion was supported by evidence introduced during an alien-smuggling trial in 2003 involving Tyson Foods Inc., which describes itself as "the world's largest processor and marketer of chicken, beef and pork." In this secretly recorded conversation, a federal undercover agent posed as an alien smuggler who was taking an order from the manager of a chicken-processing plant in Monroe...

Author: /time Magazine | Title: Illegal Aliens: Who Left the Door Open? | 3/30/2006 | See Source »

...without almost everything else. At night, lights burn in just three houses, powered by privately owned generators. There is no water. The streets were once lively with Mandingo shops; now much of Kakata is burned and looted. Any Mandingo who did not manage to escape was "killed like a chicken," boasts a rebel. Every morning hundreds of people gather alongside the road, waiting for the occasional bus or truck to take them east to safety. If they are lucky, they will join 300,000 other refugees who have fled this war. "Doe started the killing 10 years ago," says...

Author: /time Magazine | Title: Liberia In the Heart of Darkness | 3/29/2006 | See Source »

Consider the Chicken McNugget. What's in it exactly? There's some chicken, of course. Salt, no doubt. And then there's all that mysterious stuff identified in the ingredients brochure. Sodium aluminum phosphate--what is that, and where does it come from? For that matter, where does the chicken come from...

Author: /time Magazine | Title: Books: Seconds, Anyone? | 3/26/2006 | See Source »

...doesn’t matter if you’re American; you’re in Israel now.” I managed to survey the security room and saw three TV’s, soldiers kicking back on couches, and a George Foreman grill with chicken breast simmering; a sophisticated security apparatus indeed...

Author: By Rami R. Sarafa | Title: The Broken Road to the Holy Land | 3/23/2006 | See Source »

...saying goes, the early bird gets the buffalo chicken. At least that’s the case at Annenberg these days—the famed freshman dining hall now opens its doors for dinner at 4 p.m. The earlier hours have been in effect since students returned from winter break, and between 60 and 100 students on average now swipe in before 5 p.m. each day, according to Crista Martin, assistant director for marketing of Harvard University Dining Services (HUDS). While many freshmen say they appreciate the added convenience, Undergraduate Council (UC) President John S. Haddock...

Author: By Sam Teller, CRIMSON STAFF WRITER | Title: At the ’Berg, An Early Bird Special | 3/22/2006 | See Source »

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