The chicken swindle

𝗧𝗵𝗶𝘀 𝘀𝘁𝗼𝗿𝘆 𝗼𝗿𝗶𝗴𝗶𝗻𝗮𝗹𝗹𝘆 𝗮𝗶𝗿𝗲𝗱 𝗼𝗻 𝟭𝟳 𝗝𝘂𝗹𝘆 𝟮𝟬𝟮𝟮. They call themselves farmers of the future, but these innovative scientists don’t own any grazing land or livestock. Instead, this ground-breaking new start-up in Cape Town is growing real meat, guilt-free, in a lab. Currently, their hamburger patty costs an eye-watering R3000 to produce, but that could soon change as they upscale their operations. And it doesn’t end there: they’ve set their sights on securing a slice of the supermarket trade by growing chicken, lamb and pork. Carte Blanche gets a taste of the future.

𝗧𝗵𝗶𝘀 𝘀𝘁𝗼𝗿𝘆 𝗼𝗿𝗶𝗴𝗶𝗻𝗮𝗹𝗹𝘆 𝗮𝗶𝗿𝗲𝗱 𝗼𝗻 𝟭𝟳 𝗝𝘂𝗹𝘆 𝟮𝟬𝟮𝟮. A truck reverses onto a veld outside Potchefstroom, tipping its contents into a shallow quarry – chicken offal from a nearby abattoir. But it’s not the first time an accredited chicken abattoir supplying major retailers has ruffled feathers: insiders have long accused it of unhygienic and unsafe working conditions. Carte Blanche investigates whether there’s substance to claims this well-known brand is intent on cutting corners.

After an intense challenge, Onti with her liquorice-inspired prawn dish and Charmaine with her Pringle-inspired ice cream come out on top. Meanwhile, Tembisa’s Provita cheesecake and Masedi’s jelly baby-inspired sauce for his chicken lollipops land them at the bottom.

This Jo’burger is a food blogger who can’t wait to learn more about food. Luyanda is a self-taught cook, who’s currently inspired by Jan Hendrik van der Westhuizen. Her go-to dish is chicken and rice, and her creativity is her greatest cooking skill.