This story explores the relationship people have - or don't have - with their food before the plate. Chronicling for five months more than 100 broiler chicken's journey from hatch to table. These weren't your average store-brought chickens from the local grocery store. These birds were hatched, fed and coddled on the way to their inevitable end.
The adventure began in February at the Pennsylvania facility where the chicks were hatched, and at 1 day old, boxed and shipped through the U.S. Postal Service to Bonton Farms in Dallas. In June, the birds were sent to Cobb Creek Farm, a slaughterhouse and processing facility in Hillsboro. The journey ended at Cafe Momentum restaurant in downtown Dallas, where the birds were served to diners. -TDMN