Ah, the ubiquitous chicken. Found on nearly every continent, except for the largely inhospitable landmasses, which are more prone to housing penguins.
In addition to being a big fan of chickens, I’m also an avid traveler. I love the art and culture of other countries. So when I or my friends travel, one of the missions is to locate a chicken, shadowbox size, done by a local artisan, in a style that is particular to that region.
Here is an unusual find of that nature that combines three of my interests: chickens, local artisans, and archaeology. It’s a chicken pull-toy from an archaeological site in Israel.
For those teachers out there who are weighing the pros and cons of an embryology unit, here is a thoughtful post on incubation.
Also check out my post about how I got started with chickens. An embryology project kicked off my love of chickens, and we did the “window on a chick” thing – cutting an opening in the eggshell to see it develop. This chick died, which made me very sad. If you choose to go the hatching route, you can see the blood vessel networking forming, the heart beating, and the chick developing with effective candling! No need for egg windows!
Here is an automated coop door design from a family in the UK that rescue battery-cage hens.
In February of 2010, students of Dr. Hugh Bartling at DePaul University conducted a survey of more than 20 U.S. municipalities that allow chickens. The survey focused on how the laws were implemented and the issues that arose. Read the original report here.
I got a call yesterday from the University of Iowa and spoke to a reporter who documented the Iowa City chicken-keeping efforts in this article, published online today (4/17/2012).
This movement was seeded by a former chicken keeper from Albuquerque who wanted backyard hens at her new home.
“Everyone comes to the table with different reasons [for urban chicken keeping],” said LaBadie, who organized several chicken-keeping groups in Albuquerque. “… But it’s not like it’s a brand-new thing. They’re allowed in New York City, Los Angeles, Albuquerque, and larger urban areas. I feel like they could work in Iowa City.”
Ethan Brown makes chicken. Not chicken dishes. Chicken meat. From soy.
This country goes through a lot of chickens: We raise and kill nearly eight billion a year — about 40 percent of our meat
consumption, compared with roughly 30 percent beef and 25 percent pork. Chickens are grown so quickly that The Veterinary Record has said that most have bone disease, and many live in chronic pain. (The University of Arkansas reports that if humans grew as fast as chickens, we’d weigh 349 pounds by our second birthday.)
So are McNuggets really all chicken? Debatable. The USDA allows meat to be supplemented by soy protein. How about a soy-based product that imitates the look and feel of chicken? Check out this article and the accompanying video about Ethan’s chicken-making endeavors.