The viscera were unexpectedly beautiful, glistening in a whole palette of slightly electric colors, from the steely blue striations of the heart muscle to the sleek milk chocolate liver to the dull mustard of the gallbladder. I was curious to see the gizzard, the stomachlike organ where a chicken uses bits of ingested grit to crush its food after it’s passed down the gullet. I slit open the tight, hard nut of gizzard and there inside found tiny pieces of stone and a blade of bright green grass folded like an accordion. I couldn’t make out any insects in the gizzard, but its contents
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