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Jan 30, 2025, 4:15 am93 pts
Grist
The chicken before me had neither lived nor died, but it did look really tasty. Five stories up, in a sunny event space tucked away in New York City’s Little Italy earlier this month, chefs had been busy preparing chicken lo mein noodles, empanadas, and shawarma. But the poultry that went into these dishes…
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