California-based Liborio Markets, a Latino-based grocery store, is branching out to Colorado.
Eight stores in all are planned for the state, the first one to be called Rancho Liborio in Commerce City.
"We are proposing to have live poultry processed here at the store," said owner, Anthony Trujillo.
Trujillo says about 150 chickens a day would be brought to the store in climate-controlled trucks, where they're then unloaded into a climate-controlled room in the back.
Every morning, the chickens are given a fatal electric shock, de-feathered, cleaned, cut, and put on the shelves. Trujillo says no live chickens remain in the back for more than five hours.
However, nearby residents, like Claudia Barnes, don't like the idea at all.
"We're just appalled," she said. "If they want to do this in the privacy of their home, I don't care. But we're just opening up a keg of worms if this happens."
Barnes argues that Commerce City law states no livestock is allowed to be killed in the city where zoning has not been approved for that purpose.
"If they make an exception for them, they're going to have to make an exception for everyone," she said.
I agree purely on free-enterprise economic principles that if Mr. Trujillo can gain a competitive advantage in the marketplace by slaughtering chickens right there in front of the customers then that is good, however; if the city ordinances say that you may not slaughter livestock on property not zoned for that purpose, then that's the law. The legislative law generally supersedes the law of supply and demand and we are nothing if not a nation of laws.
That being said, is there really a market demand for yard-bird that's still warm from the slaughter? I'm one of those carnivores who heaves if my dinner resembles too closely it's former self in the barn-yard. Seriously, is this peculiar to Mexican cuisine culture or are we Americans spoiled in the sense that we love to eat meat but we just are too squeemish to have it look at us before we dine on it?