I don’t usually get all political in this blog. Usually it’s a happy place where I tell you about veggies and show you mouthwatering pics of stuff Mr. Wonderful and I eat…but this time, I have to get this out there.
I grew up in a sleepy little village, south west of Ann Arbor, Michigan. It’s a regular village with regular people and it’s home to the regular types of things like a hardware store, a Dairy Queen, pizza joints, antique stores, a fair, a football team, and happens to host a festival annually called The Chicken Broil. I’ve talked about it here a little before, always kinda glazing over the cooking thousands of chicken halves part to bring you radish sammich and coleslaw earlier in this blog’s life. You know the stuff that I don’t get angry about.
It’s kinda a big deal- The Chicken Broil is a summer tradition first organized in the 1950s in which nearly 600 volunteers grill 19,000 pounds of chicken and feed approximately 12,000 guests (SWWCOG). It’s a civic fundraiser that distributes net proceeds to a number of charitable causes in the community. Past funds have gone to public schools, community parks, libraries and other various non-profit groups for items such as playgrounds, high school band uniforms and equipment for local Boy Scout troops (USA Today). It’s a do-gooder thing and very much a part of its midwestern roots. I’m lucky to have benefited in some way from these proceeds growing up I’m sure; however, in growing up and pardon the pun, but in spreading my own wings, I’ve developed a differing attitude to the Chicken Broil in adopting a meat-free lifestyle.
I mention this festival because of the irony that comes when I see in my news feed today that my hometown-home of The Chicken Broil is also home to SASHA Farm Sanctuary one of the most loved farm animal sanctuaries in the midwest that just made national news this week for taking delivery of 100 of the 1,200 hens aero-rescued from a factory hen farm in California-the first time ever that hens were flown across country in a private plane in a rescue effort. They arrived in New York and then were prepped to live out their feathery lives at nine different animal rescues in the US. The 2-yr-old white leghorns are from a battery cage egg farm where they lived in cages so small they couldn’t stretch their wings. When they were 8-days-old, the hens had a portion of their beaks cut off without pain relief to prevent fighting in cages. And you thought your life was difficult!?
Image: Heather Ainsworth for The New York Times
The remaining 1,850 from the factory farm are available for adoption through Animal Place in California. SASHA Farm will be giving the hens permanent homes. Each bird needs a sponsor to help give them the life they deserve and everything they have been deprived of.
If you were wondering what the fate of the birds would have been without rescue…well, they would have been gassed and tossed like common garbage into the local landfill or ground up and placed in “feed” for other animals, etc as they were “no longer of use” to humans. Now tell me honestly….why are we supporting factory farming and mass consumption of birds and their eggs? To donate to save other farm animals from a landfill as their final resting place, please visit www.sashafarm.org.
Posted in Michigan, Public Policy, Vegan MoFo
Tagged animal welfare, animals, Annual Chicken Broil, cross country hen rescue operation, factory farming, farm animal rescue, food, hen rescue, Manchester Chicken Broil, Rescued Hens, SASHA Animal Sanctuary, The Animal Place, The Animal Place hen rescue, Vegan MoFo
My previous post discussed the ever important Village of Manchester Chicken Broil in all of its glory. Something I remember more than the chicken dinner, were the leftovers from the dinners and what my Grandma Helen used to make from them (we always ate Chicken Broil at Grandma’s house). In case you neglected to read the links provided in that post, let me briefly recap: the dinner is comprised of a half chicken, roll with butter, fresh made cole slaw with secret local recipe, radishes, chips and beverage. What was always leftover besides chicken (which was made into chicken salad)? Rolls and radishes. No one EVER ate the radishes until my Grandma made them into ‘sammiches’ with the neglected butter pat.
So just what in the hell am I getting at here, talking about chicken for the last 2 posts? Well my point is….in my CSA share bag for the last few weeks, I’ve had radish overload, so I grabbed some slider buns and made a delish lunch of radish sammich and Parmesan cheese, pictured below. Don’t knock it ’till you’ve tried it. Besides, what the heck else are you going to do with those radishes? You can thank me later.
Posted in BBQ, Bread, Fridge Finds, Leftovers, Less is more, Lunch, Michigan, Seasonal Ingredients, Vegetarian
Tagged butter, cheese, CSA, grandma helen, Kitchen Window, Leftovers, Lunch, Manchester Chicken Broil, NPR, quick meal, radish sammich, red radish, Sandwich, Trillium Haven Farm, Village of Manchester
I grew up in the Village of Manchester, just outside of Ann Arbor, Michigan. We take great honor in being the home of the FAMOUS (yes, really) Chicken Broil, a 600+ volunteer driven event that raises funds for community projects and organizations from band uniforms to Boy Scout equipment and just about anything in between. Chances are if you were a kid and grew up in Manchester, or have kids and currently live in Manchester, you have received some benefit from the cash raised by this mostly-male driven event which serves this amount of food in 4 hours:
- 19,000 lbs chicken
- 9,600 lbs charcoal
- 256 lbs butter plus 14,000 butter pats
- 48 22-oz containers of salt for chicken and dressing
- 1,100 lbs radishes
- 14,000 dinner rolls
- 40 gallons of vegetable oil for dressing
- 84 crates of cabbage
- 14,000 1-oz. potato chip bags
- 500 aprons and gloves
In honor of the 58th Manchester Chicken Broil serving over 12,000 meals this Thursday, I give you…. the secret recipe for the only vegetarian component of the meal, besides the roll. Which, let’s be honest, that’s not really part of the meal, it’s the afterthought/filler.
MANCHESTER CHICKEN BROIL FAMOUS COLE SLAW DRESSING
- 10 T sugar (or sugar substitute, I’ve used as little as 3 T sugar with great results)
- 1/2 C vinegar (white preferred, but I usually use rice vinegar)
- 1 C canola or veg oil
- 1 1/2 tsp Coleman’s dry mustard (no subs here)
- 1 T dried minced onions (I’ve used onion powder before, no probs)
- 1 1/2 tsp salt
- 1 T celery seeds
Add ingredients to a glass canning jar, shake well until all sweetener dissolves and serve over shredded cabbage.
Posted in BBQ, Fridge Finds, Make Ahead, Recipes, Salad, Vegetarian
Tagged cabbage, Carol LaRock, celery seeds, coleman's dry mustard, coleslaw, community, Helen Hosmer, Helen Kensler, June Jenter, Manchester, Manchester Chicken Broil, MI, minced onions, oil, salt, sugar, summer, Village of Manchester, vinegar, World Famous Chicken Broil