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Daily Dish

Food FYI: The art of processing chickens

By Betty HallockDeputy Food Editor 
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CHICKEN CLOSE-UP

Michael Ruhlman visits an Ohio farm to see ‘the process of taking a chicken from feathers to cookable.’ That includes killing, bleeding, defeathering and eviscerating. [Ruhlman]

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ANTHONY + NIGELLA

Anthony Bourdain and Nigella Lawson team up to host a cooking competition show on ABC. [Eater]

NEW FOOD AD STANDARDS

Walt Disney Co. plans to advertise on its TV channels, radio stations and website only food that meets its nutritional criteria. No more junk food ads, kids. [USA Today]

SMOKY LOAF

Micro-bakery Smohk makes smoked bread. It’s baked in a combo smoker/oven with oak, hickory and mesquite. [Los Angeles]

‘NEOLITHIC BEAUJOLAIS’

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A biomolecular archaeologist known as the ‘Indiana Jones of ancient ales, wines and extreme beverages’ chemically identifies the worlds oldest known wine grape. It’s from Hajji Firuz, Iran, circa 5400 B.C. [Ezra Magazine]

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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