Recently I was telling my good friend and gourmet cook, John, of interesting tidbits I’d heard on the podcast, Innovation: It Tastes Like Chicken. I was intrigued to learn that less than a century ago, chicken was as expensive as lobster, and to hear food historian Emelyn Rude chronicle the chicken’s journey to becoming a staple of the American diet. Growing up in North Syracuse, John remembered regular visits to Aunt Alice’s for dinner. One of Aunt Allie’s specialties was City Chicken, a mock chicken dish—veal on a skewer she made in the pressure cooker. Everyone loved it. It took John a long time toRead More →