The case of the $35 chicken: Pete Wells, who’s written memorably before the NY Times Sunday magazine about the bloody reality of eating animals, is feeling the recession’s pinch when he goes to the farmers market. We can sympathize. His wife has worked out “what she calls a schizophrenic compromise. One week, she’ll go cheap, filling the car with good-tasting products of inscrutable provenance at Trader Joe’s. The next week, she’ll load up on organic groceries from Fairway.” Ditto that. (New York Times Magazine) A few quibbles: We know some Northern California farmers charging $35 for a whole chicken, too, but they’re not driving BMWs. They’re trying to cover the cost of organic feed for a chicken that still takes six weeks to mature, and that (usually) gets slaughtered, plucked, and gutted by hand. And if you don’t feel like making stock right away — just throw the roast chicken carcass in the freezer. Slow-cookers are also great labor savers for making stock.