Retailer profile: Soup Nutsy

IMG_3765 - Version 2

Soup Nutsy’s Richmond-Adelaide location.

There’s nothing quite like a good bowl of soup. It’s a comforting, wholesome, and very portable meal that can be enjoyed year-round. Yorkshire Valley Farms recently sat down with soup enthusiast Domenic Gaudio of Soup Nutsy to chat about bone broth, the latest addition to his extensive soup menu. With three locations in Toronto, Soup Nutsy is one of the city’s premier soup destinations for the downtown office crowd. All the soups are made in-house, offering quality soups and broths that would make your grandma proud. Soup Nutsy’s new chicken bone broth is available at the Richmond-Adelaide location and is served as a sipping broth, to which you can add flavour enhancers (which are also made in-house), like ginger, turmeric, garlic, shiitake mushroom tea, or Calabrian chili oil. Below Domenic tells us more about the new bone broth, about the inspiration behind Soup Nutsy’s menu, and about his favourite soup.

How did Soup Nutsy get started? Can you tell us a bit more about your background and why you decided to open a soup shop? 
Soup Nutsy originated in New York City shortly after the Seinfeld “SOUP NAZI” episode was aired. The popularity of the show created so much hype that it spurred the opening of many soup operations. We were so impressed with the success of the concept that we purchased the rights and opened in Toronto in 1998, and Soup Nutsy became an instant success. I joined the company a few years later after spending many years in the food service business with various companies.

Can you tell us a bit about the inspiration for some of your most popular soups?
Our inspiration comes from many sources such as food trends, consumer eating habits, exotic flavours. We are constantly searching and developing soup recipes that will keep us current and on the frontline of our industry.

What has been the biggest surprise since you opened the shop?
I guess the biggest surprise was the success of our concept given that soup was always thought of as a side for many dishes. When we introduced it as the centrepiece of the meal, we had a lot of people doubt us that it could work.

Why did you choose to work with Yorkshire Valley Farms? What will you be making with our organic poultry?
We wanted to work with a company that produced high quality organic poultry that would enable us to create a healthy and nutritious product. We are currently using Yorkshire Valley Farms’ organic chicken bones to make chicken bone broth.

We have to ask…what’s your favourite chicken-based soup?
Old fashioned chunky chicken noodle.

What’s next for Soup Nutsy?
Our goal is to improve our business model and look towards expansion. We recently introduced a breakfast program featuring BREAKFAST SIPPING SOUPS AND BROTHS at our Richmond-Adelaide Centre location that is doing very well. We plan to further develop this as part of our business and implement it in our other two stores in the near future and heighten awareness for sipping soups and broths to “re-think your hot beverage”.


A cup of chicken bone broth, made with Yorkshire Valley Farms organic chicken bones.

To learn more about Soup Nutsy, and to see the daily soup menu, visit

Sambal glazed chicken wings


This recipe for Sambal Glazed Chicken Wings comes to us from Chef Lucas Castle, Executive Chef with Compass Group at the Ontario Legislative Assembly, Queen’s Park. Yorkshire Valley Farms recently served up a batch of these wings at the Peterborough Day event at Queen’s Park, a wonderful affair designed to showcase local businesses and producers from the Peterborough area. The wings were most certainly a hit with the attendees – there was not one wing left to spare by the end of the event! Chef Lucas was kind enough to share his culinary secrets so that we can all enjoy these tasty wings at home.

sambal glazed chicken wings
1/2 cup packed brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup sambal chili paste
1/4 cup fish sauce
2 tsp finely grated peeled ginger
1 kg Yorkshire Valley Farms organic chicken wings
1/2 bunch fresh cilantro
1/4 cup crushed salted peanuts

Preheat oven to 375ºF (190ºC). In a heavy bottom pot, whisk brown sugar, rice vinegar, chili paste, fish sauce, and ginger. Bring to a boil, reduce heat, and simmer until sauce has reduced by half (about 1 cup).

Toss chicken with 3/4 of sauce and roast in oven. After 10 minutes, turn the chicken and baste with remaining marinade.

Finish cooking through, approximately another 10 minutes, or until internal temperature reaches 185ºF (85ºC). The glaze should caramelize and become a deep reddish-brown. If there is any remaining marinade, drizzle over top of the cooked wings.

Season with kosher salt and pepper if needed. Garnish with chopped fresh cilantro and crushed salted peanuts.

Behind the Scenes: an interview with VMG Cinematic

In our latest video we take you on a tour of the Ahrens Family farm to show you how Tom and Nick Ahrens raise organic chickens and grow organic grains for Yorkshire Valley Farms. The Ahrens have been farming organically for over 16 years, and are one of Yorkshire Valley Farms’ founding farm families.

To create this video, we worked with the team at VMG Cinematic. Here we chat with Reid Campbell, who along with his brother Mark Campbell, and their friend Nick Haffie-Emslie, is one of the partners at VMG Cinematic.

photo (7)

Lights! Camera! Action! Organic farmer Nick Ahrens gets ready for his close up.

How did VMG get started? 
VMG Cinematic officially opened up shop in 2007. Two brothers and a classmate from University saw an opportunity to focus on creating video ads for the web.  Back in 2007, most brands weren’t ready to dive into online video yet, but by 2009, things really took off as YouTube gained popularity. The three of us have been involved in video production since childhood.

What are some places we may have seen your work?
We do brand films, viral ads and infographic animations for many fortune 500 companies.  One recent project we did was a music video with astronaut Chris Hadfield and his brother Dave called ‘In Canada’.  It released on Canada Day this year and has received more than 1.5 million views.

Can you tell us a bit more about the video production process? What steps do you go through to create a video?
The first step is to figure out what the messaging is that a brand wants to put out there.  Once that is established, the more challenging part is turning that message into a story that translates well into video in an entertaining way.

Then comes the fun part: Lights, Camera, Action!

The final step involves cutting everything down to short story that keeps you entertained. This project for example had about 3 hours of raw footage which needed to be boiled down to 2 minutes. It can be a challenging process at times!

What is new in the world of video production that has changed the way you work?
The technology is changing so fast, and we’re always making it a priority to stay on top of things.  One area that is specifically becoming more popular is camera movement technology.  For example, there are a few shots in this video in which a drone was used to capture the beauty of the farms.  These shots only a few years ago would have only been possible with an actual helicopter.

Also, another tool that is now at our disposal is detailed video analytics. When a video gets posted on YouTube, we analyze data such as drop off rates.  This means we can tell exactly which part of the video people are finding perhaps boring or dragging out too much and we’ll re-edit accordingly.

Did you learn anything working on this project that really surprised you?
We were really impressed with the passion we saw at Yorkshire Valley Farms. Everyone we met had a strong personal commitment to creating nutritious food that they were proud to put on families’ tables.

We obviously like to talk chicken. Do you have a favourite chicken dish?
Absolutely, butter chicken is quite popular here at the studio!

To see more work from VMG Cinematic, visit


photo (3)

A drone heading off to capture overhead footage of our fields and barns.


Behind the Scenes: an interview with animator Michael Colligan

In our new animated video, we set out to answer the age-old question “why did the chicken cross the road?” To help us bring this story to life, we turned to Toronto-based animator Michael Colligan. You may have seen Michael’s work on TV or online for clients like Maple Leaf Sports and Entertainment, TD Bank, or Teletoon. We admit that we’re a bit biased, but we think Michael’s work for Yorkshire Valley Farms is some of his best to date!

To give you a peek behind the scenes, we sat down with Michael to discuss what inspired him to become an animator, what it takes to animate a chicken, and, of course, what his favourite chicken dish is.

In the sound studio with our narrator, YVF organic farmer Nick Ahrens, at the mic.

In the sound studio with our narrator, YVF organic farmer Nick Ahrens, at the mic.

How did you first get into animation?
It all started at the age of 9 with a trip to Walt Disney World. There was an attraction ride called The Magic of Disney Animation. The ride started off with a video of Robin Williams showing the different stages of animation while turning into an animated lost boy from Peter Pan. Afterwards the guests were taken to an observation deck where you got to see the studio first-hand. At that point I was hooked.

Can you tell us a bit more about the animation process? What steps do you go through to create a video?
The great thing about animation is that it offers a medium of storytelling and visual entertainment. So our first focus is to find that perfect story that represents a brand or company. After we design and create a storyboard based on the approved script, we head to the sound studio to find the proper voice for the video. Now comes the really fun part– animating the video! This is where we add the magic to grab the viewer’s attention. Lastly, we add the final touch ups in the editing room by adding special effects or sound effects.

The storyboard maps out the script and the visual flow.

Was animating chickens different than other characters you have created?
Every character has something different to bring. When it comes to animating chickens, it always comes down to the walk cycle. The joints in their knees move in the opposite way than humans, which can sometimes make it pretty tricky.

Did you learn anything working on this project that really surprised you?
What I learnt the most working on this project was how much work is actually involved in raising an organic chicken! It’s really fascinating to see how chickens are raised and fed on a certified organic farm. It takes a lot of work to keep them healthy without using antibiotics.

We obviously like to talk chicken. Do you have a favourite chicken dish?
I would have to say my favourite chicken dish would be fajitas.

We recently launched our frozen all-white-meat breaded chicken fillets. What’s your dipping sauce of choice?
You’ve gotta go with barbeque sauce.

To see more of Michael Colligan’s work, check out his website at or follow him on Instagram @cartoonadvertizing.


Community Spotlight: The Stop CFC After School Program

Yorkshire Valley Farms is proud to support The Stop Community Food Centre in their work to increase access to healthy food in a manner that maintains dignity, builds health and community and challenges inequality. YVF provides funding for The Stop’s After-School Program (ASP), which engages children aged 8 to 12 (grades 3 to 6) in fun, hands-on activities around growing, cooking, and encouraging positive attitudes towards healthy eating. In addition to the ASP, The Stop runs weeklong March Break and Summer Food Camps.

As we head into March Break, we spoke with Kathe Rogers and Kanaka Kulendran of The Stop about the ASP program, the upcoming March Break Camp, and what chicken recipes the kids have been learning.

Can you tell us a little bit more about the ASP program?
The goals of the After-School program (and the March Break and Summer Food Camp programs) are to build voice, develop critical-thinking skills, and engage around food skills and food issues using an anti-oppression/anti-racist framework of education. Children participate in food skills training (cooking and nutrition), growing/gardening, and activities related to food systems. This is our 5th year. There are 16 children per session.


What are some of the activities you have planned for this year’s March Break Camp?
• Daily cooking session that involves the children preparing and cooking their meal
• Gardening activities that include worm bin care, soil screening, and starting seedlings
• Creating and recording/filming PSAs
• Shopping and cooking breakfast on an Ontario Works budget
• Food stories workshops

Can you share a great ‘food moment’ that expresses the impact of the work of the ASP?
In the past year, we have begun encouraging the children to build their leadership skills within the program. Just yesterday, we had a participant share her food story and personal connections to a favourite family dish. Not only did she share her story and knowledge, she taught us how to make the dish from beginning to end. By the end of the session, all of the participants were excited to introduce recipes and stories with the hopes of having a chance to step up and lead a cooking session.

We’re obviously big fans of organic chicken here at Yorkshire Valley Farms. Can you share some of the ways the kids are learning about cooking with chicken?
We have made a number of culturally diverse recipes as part of our food pride series. A number of them have included chicken as an ingredient, including Jerk Chicken, Lemongrass Chicken, and Chicken Soup.

You can learn more about The Stop Community Food Centre on their website at


Photo credits: The Stop Community Food Centre/Zoe Alexopoulos

Retailer Feature: The Big Carrot Natural Food Market

Our organic chicken can be found in stores big and small. One of those retailers is a unique worker-owner co-operative in Toronto’s east end that’s been around since 1983. The Big Carrot Natural Food Market is Canada’s first certified organic retailer that started off with a produce department, then  added on their vegetarian, deli and juice bar.

However, The Big Carrot isn’t just a place to fetch your organic groceries, but a place in the community where services such as cooking classes, free nutritional store tours and free weekly lectures on health and the environment take place.

“Our strength is in our people, our standards and our commitment to good food and good information,” says Sarah Dobec, public relations and Education Outreach Coordinator at The Big Carrot.

The Big Carrot Juice Bar

The Juice Bar

In December 2009, the co-op  strengthened its commitment to good organic stewardship by certifying their processing and packaging activities to the new Canadian Organic Standard. They believe that organic methods not only provide us with the healthiest and safest food, but they also involve measures to protect and preserve important resources such as our soil, air and water. Not to mention that organic practices take into account the externalized costs of agriculture and food processing.

The Big Carrot Cash Counter

The Cash Counter

One reason we love to work with The Big Carrot is because we have the same values. We believe that eating organic should be important to everyone and so do they.

“What we eat is one of the most important choices we make everyday. Our food is our medicine. By choosing organic, consumers are supporting a food system that prohibits the use of chemical pesticides and fertilizers, GMO inputs and the use of hormones and antibiotics in animal products. This equates to healthier meals and in turn, healthier people,” Dobec explains.

The Courtyard at The Big Carrot

The Courtyard

There are plenty of wins in being a co-operative. They work hard at providing accurate, current information about food and their food system, making education of buying organic goods accessible. They also have an opportunity to help grow the industry. Every season they meet new organic producers and can offer more and more choice to their shoppers. As a co-op retailer, they expose consumers to a different, successful business model, which by all means, comes with a few challenges.

“Our biggest challenge would have to be decision-making amongst 70 co-op members in an ever-changing industry and world. However, we do have several committees to disseminate information for the group and help guide policy making and decisions,”  says Heather Barclay, Office Manager of The Big Carrot.

The Big Carrot Family

The Big Carrot Family

The Big Carrot’s new website launches TODAY with exciting news about their new strategic donating plan to help expand the availability of locally produced food called – Nature’s Finest Fund. Another thing we have in common, good food for a good cause! Visit their site here.

#LegsAndTie at Beast Restaurant

Beast Restaurant

To have access to and to be able to eat in good restaurants is one thing, to know the chef is another, and to actually consider them friends and colleagues is perhaps one of my greatest joys in life. Especially if they are as talented as visionary Scott Vivian of Beast Restaurant. I have known Scott for over 3 years, and the man continues to innovate and amaze.

Chef Scott Vivian

I am happiest hanging out in the kitchens of Toronto, so when I was approached by Yorkshire Valley Farms to pair with a chef and create a dish with their organic chicken, I was ecstatic at the opportunity. Instantly a few names came to my mind for my wish list of who to work with, and I am glad that it worked out as it did. Any chance to eat at Scott and his wife Rachelle’s restaurant, Beast, makes me (and my lucky friends) very happy.


The program was called #LegsandTie and was created to show people the things that they can do with chicken legs, which happens to be my favourite. I was asked to invite 9 friends to Beast to sample our dish, of course along with some of Scott’s other food, and it just happened to be half price wine night (every Wednesday), so my friends were all totally stoked!

Have you tried YVF Organic before? Here is what they say about themselves:

At Yorkshire Valley Farms we raise your food the way nature intended.  Our organic, free range chickens are fed only the finest certified organic grains, with no antibiotics, hormones or animal bi-products added. We raise our chickens on certified organic farms in Ontario in the most natural and healthy environment possible, open to sunlight and fresh air.  Processing is done to exacting standards in an organically certified facility. By taking the best of what nature gives us, we provide you with a wholesome, delicious chicken that we can all feel good about, for our families and the world we live in.

Sounds good to me, what about you? That is a product I don’t mind serving at my table to my friends and family.

Oh, I should probably tell you about the food, shouldn’t I? Well, the dish that Scott and I came up with was a big hit, along with the 9 (yes 9) other courses we had that night. I highly suggest you book a table at Beast, and let Scott cook for you. 9 courses for $45 can’t be beat!

A nice simple smoked trout is a great start to any meal, followed by one of my favourite dishes of the evening, a simple buratta. The next course couldn’t be beat, for good old meat butter, aka bone marrow, took over the table. Then came the chicken dish; a smoked braised chicken, dirty ranch with fish lump roe, favas and foie, pickled celery, perslaine salad and crispy chicken skin.

Chicken Dish

As for the chicken, it is nice to have an option in regular grocery stores to purchase clean and affordable meat. I like the YVF product, and it was nice to have an opportunity to work with these guys. They are very connected to events in Toronto, so get out and support the 8 farmers that make up this collective. Cheers!

Joel Solish

Guest post by Joel Solish, @Foodie411.

The Night Market Shines Bright


On June 18th and 19th, the Stop Community Food Centre transformed the back alley of the old Honest Eds into the Night Market pop-up mecca for foodies.

Last year’s single-evening event completely sold out and raised a whopping $57,000 for The Stop, a local Not-For-Profit that provides food bank services, community cooking, food advocacy, and education among other food and nutrition services.

Thankfully, their success meant adding a 2nd night to the 2013 event, and watch as the 2000 tickets flew off the online ticket site in under two hours time.

This was obviously not a typical food event. Over the course of the two nights, Night Market saw about 90 local restaurants, wineries, breweries, distilleries and refreshment companies serving up an all-you-can-eat-and-drink feast to hungry (and lucky) ticket holders. In between sips and nibbles, event goers also got a wiggle their hips alongside the remarkably animated dancing band or just admire the stunning vendor booths created by professional and student design teams from schools like OCAD and Ryerson.


This year, Yorkshire Valley Farms was a proud sponsor of the event, donating over 160 kg of chicken breasts to the chefs looking to use chicken at the event.

The result? When you’re cooking with a premium product from Yorkshire Valley Farm, it’s pretty hard to end up with anything less than tasty, but still, each of the chefs well exceeded all of our lofty expectations! There were tacos, dumplings, wings and more – each dish showcasing the beautiful flavour of YVF, but with such diverse preparations, inspirations and ingredients that the product’s versatility also shown through. Our restaurant partners this year include Babi & Co, Fonda Lola, FeasTO, Hawthorne, 416 Snack Bar and Universal Grill.

And while all of the YVF chicken dishes at Night Market would have tasted incredible in any place, at any time, knowing that it was contributing to a worthy cause made every bite a bit better. This was certainly the case for James Sculthorpe, President of the company, who believes solely in the Stop’s mandate that everyone, regardless of financial or social situation, should have access to good food.


James Sculthorpe, Yorkshire Valley Farms President (left) with Nick Saul,  CFCC President and CEO of Community Food Centres

James got into the organic chicken farming business with the dream of making a whole organic chicken less expensive than a large pizza.  So supporting an initiative that also helps enable families to eat well regardless of budgetary restraints, and that provides healthful, satisfying and culturally acceptable food through their food bank, was a perfect fit for the Farm.

But don’t fret if missed out on some of the Night Market’s delicious chicken dishes. You can pick up a package of Yorkshire Valley Farms chicken breasts, take a little inspiration from the pros and whip up your own healthy version at home!  And while you perfect your own chicken dinners, check out the Stop website for more information about their important initiative and programs, and be on the look out next Spring for information on the 2014 event.


“Breaking Down The Bird”

Whenever you’ve got a few extra minutes on your hands in the kitchen, buying a whole chicken and prepping it yourself can mean some serious savings at the store. And when that little bit of work translates into a new pair of peep-toe pumps for Spring, it may just seem like a worthy endeavor. Well, choosing a whole chicken not only buys you more chicken for your precious food dollar (and maybe even new shoes), but it also buys you freedom. Chicken is already such a phenomenal canvas for culinary creations, but with the entire bird on hand- bones, skin, neck, and all, the possibilities become endless.  And since that chicken is going to be giving you a lot of culinary mileage, you’re going to want the best, and that of course means bringing home the goods from Yorkshire Valley Farms (YVF).

The first question to ponder after purchasing a whole YVF bird is, of course, what to do with it. If you have a crowd to feed, the most obvious preparation is to cook the chicken whole, an option that has multiple variations in itself! You can roast it like you would your holiday turkey, braise it in a flavourful broth, let it cook over a rotisserie spit, or grill it over indirect heat on the BBQ.

[Recipe for “Glazed Chicken Skewers with Soy Sauce & Ginger” from F.L. Fowler’s Fifty Shades of Chicken]

But what about those of us with smaller families or appetites? Well, one of the great things about buying a whole chicken is that you get to decide how many portions you want it to yield, and how many meals you want it to make. So why not divvy the chicken up into freezer bags, and assign each bag a simple recipe so when a crazy lets-just-call-for-pizza night rolls along, you can just pull out the portion you need and know exactly what you’re doing with it. This sense of control is particularly helpful if you’re trying to keep an eye on portion sizes, because sometimes store-prepared chicken breasts are two or three times what you need! But by bringing home a whole chicken, you get to call all the shots for what goes on your plate, and what goes in the freezer for tomorrow.  If you’re not already a pro, check out this step-by-step guide on breaking down a chicken by the folks at Bon Appetit



But let’s say you’re not so graceful with the boning knife, or perhaps your whole week was too tight to plan ahead. Thankfully, you can offload your protein-prep work onto the experts at YVF.  Helping you get dinner on the table in a hurry, you can buy your chicken any way you want it- bones in or out, skin on or off, breasts, thighs, drumsticks or wings. And regardless of who preps chicken pieces, there are endless options for getting them on the dinner table.  Check out this inspirational guide for planning your chicken menu!

YVF’s Boneless Skinless, Supreme, or Split Breasts

Breasts are not only the lowest fat cut of the chicken, but they’re also probably the most versatile to work with. Because of their inherent leanness, they are best grilled, fried, or roasted at a high temperature, brined or marinated for added moisture, or braised in a flavourful liquid. For a healthy quick lunch, try throwing them on the BBQ for a smoky aroma, and then adding them to your sandwiches and salads.

YVF’s Skin-On Thighs, Boneless Skinless Thighs, Skin-On Drumsticks or Back Attached Leg

In contrast, the legs often get a bad reputation for bulking up your legs, but that may be a somewhat overstated concern. Yes, there are about 30- 50 additional calories and around 3-5 additional grams of fat in a 3 oz serving of skinless chicken leg meat compared to the breast. But in the grand scheme of dinner, that’s probably not a big deal, especially since the caloric trade off is a more intense chicken flavour. Well, like its white meat cousin, legs are extremely adaptable and versatile, but because of their higher fat and collagen content, they can withstand longer cooking methods before drying out.  A great go-to preparation for legs is to pan-fry until the skin gets crispy, and then simmer in white wine and chicken broth until the meat is tender.

YVF’s Skin-On Wings

While it may be the least lean part of the chicken, the wings are a bit like portion-controlled treats. You only get four pieces per bird (two “flats” and two “drums”) so even if you were to eat them all yourself, there’s hardly a reason for guilt. Unlike the versatility of the other bits, there are only a few choices you have to make when it comes to cooking wings. Baked, fried or grilled? Battered, naked or sauced? And of course, how much heat can you handle?

Wing Tips, Bones, Neck & Skin

Here’s where the value of buying that whole chicken really kicks in, because once you’ve starting making homemade stock, you’ll never spend money on the boxed variety again.  Start by throwing all the bits of the bird you don’t plan to eat into a pot, and adding celery, onions, carrots and about 1 ½ tsp of salt. Cover the works with about 6 cups of cold water, bring it to a boil, and then reduce heat, cover and simmer for about 4 hours. Strain the stock, discard all the bits, skim off the fat from the surface, and voila! Flu, stress, heart ache- no matter what is ailing you, a bowl of this will fix it!

So whenever you’re in the grocery store, starring into the poultry fridge and wondering, “what’s for dinner?” just remember all of the delicious and healthy possibilities of choosing organic chicken.  Braised thighs and drumsticks tonight, chicken breast salad for lunch, wings for a bedtime snack, and soup stock for weeks! And whether you divvy up the parts yourself, or leave it to the pros, when Yorkshire Valley Farms is on the menu, you know the meal will be great.

Glazed Chicken Skewers with Soy Sauce & Ginger



1 pound boneless chicken thigh meat

3/4 cup dark soy sauce or tamari

1⁄3 cup mirin or sweet (cream) sherry

2 1/2 tablespoons sake or dry sherry

1 1/2 tablespoons brown sugar

2 fat garlic cloves, peeled and smashed

3/4 teaspoon grated peeled fresh gingerroot

Scallions, white and green parts thinly sliced, for garnish


[1]  Cut the thighs into 1-inch pieces and place in a shallow dish. Make it beg for the sauce.

[2]  In a small saucepan, combine the soy sauce, mirin, sake or sherry, sugar, garlic, and ginger. Bring to a simmer and cook for about 7 minutes, until thickened and syrupy. Save 1/4 cup of the sauce for dipping and drizzling. When you think they deserve it, pour the remaining sauce over the thighs, cover, and chill for at least 1 hour and up to 4 hours.

[3]  If using wooden or bamboo skewers, soak them in water for 1 hour. Preheat a grill or broiler. Thread the chicken pieces onto skewers and grill or broil, turning halfway, for about 6 minutes. Serve drizzled with the reserved sauce and showered with scallions.

Excerpted from Fifty Shades of Chicken.  Copyright © 2012 F.L. Fowler.  Published by Clarkson Potter. Reproduced by arrangement with the Publisher. All rights reserved.