I wrote this on the plane home from the National Chicken Media Summit and am presenting it to you in its original form.
I’m sitting on the airplane on my way home from the National Chicken Media Summit held in Cambridge, MD. It was truly a privilege to be invited as I continue to dive into this world of food and to be exposed to the creme de la creme of the industry.
I know when I say industry it evokes images of belching smokestacks and gaunt workers heading to another day of drudgery. But it’s not that way. These are people who live, eat, breathe and think chicken 24 hours a day. Not only is it their livelihood, it is an all consuming passion.
Food manufacturing in the U.S. is a heavily legislated process to ensure the safety of our food supply and commercial chicken production is no different. The further I look into the world of food, the more I try and understand the layers and layers of red tape. There are so many it is difficult for the average consumer to even have a cursory understanding. For that alone, I am thankful to have met the people who know every detail these regulations pose and work every day to not only make a better product, but ensure its safety for us.
I admire them.
But I’m sure you want the whole chicken and nothing but the chicken. That starts later this week, as I’m waiting for the images taken on the tour to be made available to share with you. For now, let’s just say, I’ve seen it all, from egg to table, and still eat chicken. As I work on this series, I will answer your questions and if I can’t, I have an entire rolodex of folks who can answer.
Disclosure: This was a press trip. I was not compensated, however my travel expenses were paid for by the National Chicken Council. The opinions expressed herein are mine alone and do not represent the opinions of the National Chicken Council, nor the event attendees.