We’re not sure whether to be impressed or disturbed by a new food trend that has been growing in popularity among New York chefs – chickens that are fed scraps from the same four-star restaurants they are later going to be served at. On one hand, the practice promotes healthy (and presumably happy) chickens that are raised on leftovers from eateries like Per Se and Daniel, but we can’t help but feel that the idea is still a bit morbid. Hopefully the birds are not fed chicken…

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