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Who knew a trip to the market would become...

Night-of-the-Chicken-Stalkers.png
Photo and design by Justin Steyer
/
KPLU

She was bronzed, glistening and gorgeous beneath the merciless lights and I  knew she could be mine -- all mine -- for a lousy $5.95.  I had just one question.  Where do all those those supermarket ready-roasted chickens come from?

Was it some thousand-spit pullet-roasting facility, its belching smokestacks darkening the sky as mighty conveyer belts loaded an endless line of trucks with the plastic clam-shell'd capons.  The truth was far, far...  more ordinary. 

"We just roast 'em right here in the store," the supermarket manager told me. 

Yeah, you knew that.  Everyone knew but me.     And yes I also know they're not really capons.  I just couldn't resist an opportunity to add an aspect of alliteration to the Food for Thought follies.

"Bring me four fried chickens and a Coke."

--Jake Blues

Read Nancy Leson's Seattle Times food blog

 

 

 

 

Dick Stein has been with KNKX since January, 1992. His duties include hosting the morning jazz show and co-hosting and producing the Food for Thought feature with the Seattle Times’ Nancy Leson. He was writer and director of the three Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen. Previous occupations include the USAF, radio call-in show host, country, classical and top-40 DJ, chimney sweep, window washer and advertising copywriter.