Over 75 Restaurants Celebrate Humane, Sustainable and Pasture-Raised Poultry
Following the success of last year’s inaugural event, this year’s Pastured Poultry Week on Monday, June 10 - Sunday, June 16 is expanding to include over 25 chefs from New York along with over 50 Georgia-based chefs. Organized by Compassion in World Farming (CIWF), a global organization working to end factory farming, and Georgians for Pastured Poultry (GPP), the event aims to help promote and celebrate humane and sustainable pasture-raised poultry.
“This week is about shining a spotlight on the virtues of pastured poultry,” says Leah Garcés, USA Director of CIWF and lead founding member of GPP.
During the week, over 75 restaurants in Georgia and New York are serving pastured poultry on their menus to highlight the multiple benefits of pastured poultry, such as the high welfare of the chickens and the positive impact on both human health and the environment, not to mention its superior taste. Participating restaurants in New York include Home Restaurant, Cookshop and Ted & Honey and Atlanta-area restaurants include Lure, Miller Union and No. 246.
“We want to inspire consumers and chefs to re-think chicken,” adds Garcés. “This is not your average supermarket bird; these are chickens raised on pasture with the sun above their heads and the ground beneath their feet. They are active, healthy and robust. Our participating chefs are helping us demonstrate that pastured poultry is better – for animals, for us and for the environment.”
Prominent supporters that have helped organize the event include Atlanta chef Shaun Doty of Bantam + Biddy and Chick-a-Biddy and leading New York chefs Jean-Georges Vongerichten of ABC Kitchen, John DeLucie of The Lion and Andrew Tarlow of Marlow & Sons.
“We are proud to participate and help with this challenging movement in food,” says Vongerichten, an award-winning and globally renowned chef. “ABC Kitchen has helped change the face of how we see food come to our table and we hope that the mission will continue to garner more attention. With more purveyors and farmers joining the movement toward compassion in farming, that means there will be more options for consumers and restaurants in the future.”
Doty has helped pioneer pastured poultry efforts and serves several pastured poultry dishes at Bantam + Biddy.
“We want to help make sure pasture-raised chicken is the next big food trend, not only because of the superior taste, but because of the humane and sustainable focus,” says Doty. “Pastured Poultry Week is one way I can remain highly involved in informing consumers, businesses and government about the true costs of factory farming of meat chickens and the need to support more alternatives.”
Chef/Proprietor John DeLucie has also led the way in supporting pastured poultry through his restaurant, The Lion.
"The first time I tasted true pastured chicken was when I was in Italy," says DeLucie. "It truly is a unique and different taste experience - both healthy and natural. This week will be a great opportunity for people who have never experienced the subtlety of this natural and delicious bird and we are pleased to be a part of it."
Will Harris, owner of White Oak Pastures in Bluffton, Ga., is providing pastured chickens to several of the restaurants participating in Pastured Poultry Week.
“Georgia is the largest producer of factory farmed chicken in the country, but the welfare of chickens is seriously compromised in factory farms due to close confinement, barren conditions and genetic selection for fast growth,” explains Harris, a fourth-generation stockman whose farm is the largest USDA Certified Organic farm in Georgia and whose abattoirs are certified humane by four unique animal welfare organizations. “We want to get the word out that there is a viable alternative - one that our state is leading the way in.”
For more pastured poultry facts and a complete list of restaurants participating in Pastured Poultry Week, please visit ciwf.com/ppw.