I don’t believe I want to pay a bazillion dollars/krona to be served chicken feet chained to a cage… It would not bother me in a visceral sense. I grew up on a farm and was raised well aware of what it took to get food to the table. I just think the whole thing is too much ”theater” with my food.

Yes, rather dramatic, but most people don’t know enough about the food production process. If they did our chicken, beef, and pork would be more expensive but humanely raised. I hope.

" most people don’t know enough about the food production process. If they did our chicken, beef, and pork would be more expensive "

I think you answered your own question as to why regrettable practices in the food production industry are as they are.

" reading NYT food articles have netted me interesting recipes but also a window into various restaurant quirks that sometimes veer off the beaten path. "

I will say yes, but.....

I don't know if this restaurant in Copenhagen is the same one that has garnered news stories over the years. If not, there was another known for doing off-beat things. It shows that haute gastronomy no longer respects borders - Danish food isn't known for its excellence or memorability compared to so many other styles but superstar experimental chefs can be anywhere.

I have a NYTimes digital subscription, but I won't pay the supplement for the food section. We're no longer as enthusiastic or committed to home cooking exploration as we once were.. When I happen upon an interesting food article in the NYT and then get blocked by the supplemental subscription solicitation, I have a solution that usually works. If I return to the original stub of the primary article, copy its headline and paste it into a Google search, I usually find another avenue of access to the very same article or a duplicate copy of the same article under a different roof that serves my purposes.

Elmer my $1/week all access subscription includes Cooking. Maybe if you call them they will just switch you over to all access. All Access includes news, plus Games, Cooking, Audio, Wirecutter and The Athletic.

I appreciate knowing that that subscription level could be given access to more, including the Cooking section, so thanks for the info. I don't think we'd make much use of the extra sections.

I was paying $15 and then $17 per month for some years and then this past summer decided to cancel. Several months later, I got an email with a $4/month offer for what I guess is basic access, which I accepted.

I don't read the paper religiously and rarely more than one or two articles on days that I do look at it, which is not every day. We've stripped down to mostly basic food preparation. I look at the recipes accessed as described above when I see something I want to read more about mostly out of interest and not to use them.