PETA to "Have it Their Way"

My apologies for two political food posts in a row, but someone must be on the frontline. I admire fast food giants as the streamliners of labor and cost effective change in the workplace. Ray Kroc, founder of McDonald's invented fast food and franchising. The Holy Trinity of burger joints - McDonald's (not McDowell's) Burger King and Wendy's are also home to my least healthy guilty pleasure foods. My guilty progressive dinner consists of a BK double whopper with cheese no tomato, Mickey D's fries when they swam in beef fat and a Wendy's chocolate frosty.

Now Burger King says it will buy a whopping 2% of it's eggs from cage free chickens and source frolicing pork. Two percent of Burger King's eggs amounts to a whole bunch, and the pork is in the form of ham, bacon and sausage mostly for breakfast sandwiches. A good move to go after the same PC diner who ate at Spago last night. Yet, aren't those diners who are so concerned with humane treatment of animals also those who don't frequent these places? BK saught PETA's approval before making this announcement to ensure they all but got the PETA SEAL (ha ha) of approval. As tasty as BK is, it is McDonald's that sets the retail prices of eggs in this country. McDonald's purchases eggs as a commodity, and any unforseen costs in production end up on our supermarket shelves. Why does the McGriddle have to be so divine? Moves like this are certain to bring about change in the way chickens are raised.

I must comment on the difference of the terms "free range" and "cage free". By law, free range allows the chickens to be in cages as long as a door to the outside is open. There's a slight possibility the chicken may get to run. Most reputable companies do allow their chickens the kind of free range we romanticize about - running along a hill pecking at the sun. Cage free is gourmet free range. No cages allowed on premise, guaranteed free range. A food spin zone similar to the Bourbon term small batch. No restrictions to the actual size of the batch, 100 barrels or 1,000. Single batch is the new vogue.

Coming soon: single origin chocolate frosties and heirloom potato fries. Lola rosa lettuce to replace iceberg shreds, and organic onion rings. Artisanal paper wrappers and lattes made to order. I'd settle for a malt vinegar option for fries, little packets of vinegar instead of treacly kethcup.

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