Chicken thighs—the sometimes neglected middle child of poultry cuts—have landed in the spotlight. In the past year alone, the cost of wings and boneless, skinless chicken breast has doubled, leading restaurants from Wingstop to Just Salad to introduce the humbler, cheaper, and much more easily available thigh to their menus. Grocery shoppers appear to be giving thighs more of a chance at home, too. According to poultry processor Perdue Farms, sales of boneless thighs rose by 15 percent in 2021. “That demand has been spectacular,” the company’s president told The Wall Street Journal. Of course, thighs may be overshadowed in the coming weeks as chicken wings enjoy their annual 15 minutes of fame ahead of the Super Bowl. —Jessica Fu
Grist, an award-winning, nonprofit media organization dedicated to highlighting climate solutions and uncovering environmental injustices,…
Every year, California dairy farms emit hundreds of thousands of tons of the potent greenhouse…
Highway 7 runs north-south through western Washington, carving its way through a landscape sparsely dotted…
One of the greatest pleasures I had as a child growing up in the Chicago…
Undocumented immigrants experience food insecurity at much higher rates than other populations, yet they are…
Writer Charlotte Druckman and editor Rebecca Flint Marx are both Jewish journalists living in New…