{"id":2043,"date":"2014-03-28T11:45:22","date_gmt":"2014-03-28T10:45:22","guid":{"rendered":"https:\/\/www.horecatrends.com\/the-rooster-back-on-the-plate\/"},"modified":"2014-07-07T08:54:14","modified_gmt":"2014-07-07T06:54:14","slug":"the-rooster-back-on-the-plate","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/","title":{"rendered":"The rooster back on the plate"},"content":{"rendered":"<p>Last weekend, I have been reading a Dutch Magazine &#8216;<a href=\"http:\/\/www.bouillonmagazine.nl\/\" target=\"_blank\">Bouillon<\/a>&#8216; (spring 2014). Each time a delight to read all the independent and surprising stories with the food culture as theme. Since I recently read somewhere about fried rooster combs I found it very interesting to read (I&#8217;m sorry but in Dutch) the story about roosters. Late January Nel Schellekens of Dutch restaurant &#8216;<a href=\"http:\/\/www.gullewaard.nl\/webstek\/\" target=\"_blank\">De Gulle Waard<\/a>&#8216; in Winterswijk has prepared a dinner in cooperation with barbecue champion Ralph de Kok, made with all kinds of goodies such as hay rooster, smoked rooster, butterflyd rooster, p\u00e2t\u00e9&nbsp; etc.&nbsp; In this article is stated that about 40 million roosters be gassed annually on their first day of life, in the Netherlands only. On the website, <a href=\"http:\/\/www.comebackvanhethaantje.nl\/\" target=\"_blank\">the comeback of the rooster<\/a> (Sorry Dutch only), you&#8217;ll find recipes and more background information. They started the website in the hope that less roosters will be killed. I guess I will put a rooster on the menu with Easter. Good to see that there are more and more initiatives to bring &#8216;forgotten animals&#8217; on the plate. Last week we posted an article about the meat of <a href=\"\/en\/eco\/pilot-bokjesvlees-geslaagd\" target=\"_blank\">young goats<\/a> and the <a href=\"\/en\/food-beverage\/hollands-wild\" target=\"_blank\">goose<\/a> isn&#8217;t forgotten either. ^ Marjolein<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last weekend, I have been reading a Dutch Magazine &#8216;Bouillon&#8216; (spring 2014). Each time a delight to read all the independent and surprising stories with <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/\"> read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,104,110,114,120,1],"tags":[],"class_list":["post-2043","post","type-post","status-publish","format-standard","hentry","category-restaurant-sector","category-catering-sector-2","category-eating","category-sustainability","category-product-2","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The rooster back on the plate | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The rooster back on the plate | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Last weekend, I have been reading a Dutch Magazine &#8216;Bouillon&#8216; (spring 2014). Each time a delight to read all the independent and surprising stories with read more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2014-03-28T10:45:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-07-07T06:54:14+00:00\" \/>\n<meta name=\"author\" content=\"Peter Arends\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Arends\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/\",\"name\":\"The rooster back on the plate | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2014-03-28T10:45:22+00:00\",\"dateModified\":\"2014-07-07T06:54:14+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The rooster back on the plate\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen &amp; Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\",\"name\":\"Peter Arends\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"caption\":\"Peter Arends\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The rooster back on the plate | horecatrends.com","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/the-rooster-back-on-the-plate\/","og_locale":"en_US","og_type":"article","og_title":"The rooster back on the plate | horecatrends.com","og_description":"Last weekend, I have been reading a Dutch Magazine &#8216;Bouillon&#8216; (spring 2014). 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