Ira Glass talks with Scharlette Holdman, who works with defense teams on high profile death row cases, and who has not talked to a reporter in more than 25 years. Why did she suddenly end the moratorium on press? Because her story is about something important: Namely, a beautiful chicken.
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Scharlette Holdman's story continues, in which she and the rest of a legaldefense team try to save a man on death row by finding a star witness — achicken with a specific skill.
The number of wild turkeys in the United States has risen from 30,000 at thebeginning of the 20th century to an estimated seven million today. And it'scommon for them to get aggressive with people.
In order to make foie gras — goose liver — the birds have to be treated inhumanely, strapped down and force-fed huge amounts of food. So when a chef named Dan Barber heard about Eduardo Sousa, a Spaniard who had supposedly found a way to make foie gras without mistreating the animals, Dan didn't believe it ... until he went to Spain to investigate.