NYT: Chefs' New Goal: Looking Dinner in the EYE

Hm, does this look familiar? There must be something in the air. From the NY Times:

Angie Norwood Browne, right

ETHICS OF MEAT Chefs like Jamie Oliver and Tamara Murphy are more concerned with the way animals are raised.

By JULIA MOSKIN

Published: January 16, 2008

LAST Friday, in front of 4 million television viewers and a studio audience, the chef Jamie Oliver killed a chicken. Having recently obtained a United Kingdom slaughterman’s license, Mr. Oliver staged a “gala dinner,” in fact a kind of avian snuff film, to awaken British consumers to the high costs of cheap chicken.

“A chicken is a living thing, an animal with a life cycle, and we shouldn’t expect it will cost less than a pint of beer in a pub,” he said Monday in an interview.

“It only costs a bit more to give a chicken a natural life and a reasonably pleasant death,” he told the champagne-sipping audience before he stunned the chicken, cut an artery inside its throat, and let it bleed to death, all in accordance with British standards for humane slaughter.

Mr. Oliver said that he wanted people to confront the reality that eating any kind of meat involves killing an animal, even if it is done with a minimum of pain.

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