A whole bird on the board, with the boning knife at the ready for cutting. Keep your knife super-sharp for the best result. Pic: dee Hobsbawn-Smith

It’s chicken day

First We Eat: If it’s from a good farmer, a whole direct-sale bird is worth that extra bit of cost

This issue’s recipe: honey lemon chicken. Chicken Day means getting whole processed birds from a local farmer, getting them home in coolers, cutting each up for bagging and freezing, then stripping the carcasses for stock and pet food.












Fried foie gras, grilled. (Vichie81/iStock/Getty Images)

French foie gras makers toast rising output after bird flu gloom

Canada, U.S., Japan ban French poultry imports since vaccination

Paris | Reuters — French foie gras output is set to rise for the first time in five years in 2023 as France starts vaccinating ducks against bird flu that has destroyed flocks in recent years, but trade bans that followed will weigh on exports, producers said on Thursday. France has been among the countries […] Read more

File photo of ducks on a farm at Gironde in southwestern France. (Esperanza33/iStock/Getty Images)

Canada puts temporary ban on France’s poultry, eggs

CFIA move to 'manage the risk' from bird flu vaccination plan

Imports of live birds and unprocessed poultry and eggs from France are barred from Canada effective Sunday (Oct. 1), pending a risk assessment of France’s duck vaccination program for avian flu. The Canadian Food Inspection Agency (CFIA) announced the temporary ban Tuesday, following France’s move to require mandatory vaccination against highly pathogenic avian flu (HPAI) […] Read more