Morgan Spurlock, the filmmaker behind Super Size Me, is going after the fast-food industry again in a sequel to his hit 2004 documentary that skewered McDonald’s.
This time, he’s focusing on the chicken industry.
The sequel, called Super Size Me 2: Holy Chicken!, is focused on how major fast-food chains develop, cook, and market chicken products. It will debut at the Toronto International Film Festival in September, Variety reports.
We don’t know yet what restaurants are going to be featured in the film, but given the filmmaker’s history of hammering McDonald’s, it’s probably a safe bet that he’ll pick on the Golden Arches again.
McDonald’s has made an effort recently to be transparent about its food processes.
Here’s how the chain’s chicken nuggets are made, according to a video by McDonald’s Canada.
Here’s a photo of so-called pink goop that often gets associated with McNuggets. “We don’t know what it is or where it came from, but it has nothing to do with our Chicken McNuggets,” says Nicoletta Stefou, the supply-chain manager at McDonald’s Canada.
The process of making McNuggets starts in the “deboning department” with whole chickens.
“First, we separate all of the chicken cuts and set aside the chicken-breast meat for the Chicken McNuggets,” says Jen Rabideau, a product-development scientist for Cargill.
Workers trim the chicken breasts of fat and send them along an assembly line.
The chicken breasts that have been separated are collected into this bin.
The cart of chicken-breast meat travels across the factory to the “blending room.”
Here, the chicken is pushed into the blending room,…