Dark is the new white.
Pat LaFrieda Jr. says the best way to find out what’s good in meat today is to ask a butcher what he’s taking home. For the LaFrieda family (and many more consumers these days), it’s chicken thighs. Because, as with all dark meat, he says it’s “the least expensive protein that you could buy, but it had the most amount of flavor.” In other fleeting food trends, scary cannibal shrimp are making a splash. [AP]
