Summer Special: Cornell Chicken: The story behind its famous flavor

1 rich Libsyn https://www.libsyn.com 90 600 Summer Special: Cornell Chicken: The story behind its famous flavor The Cornell Chicken recipe has a storied history. During this conversation with Reenie Baker Sandsted - daughter of Dr. Baker, and Sarah Sandsted - grandaughter of Dr. Baker, we dive into the origins of this recipe. We also discuss other poultry innovations that Dr. Baker is responsible for. Recorded August 2018 at the New York State Fair. &nbsp; Original Cornell Chicken recipe published 1950:&nbsp;ecommons.cornell.edu/handle/1813/2652 Accessible version of Cornell Chicken Recipe:&nbsp;yates.cce.cornell.edu/resources/corn…cken-barbecues Episode Transcript: PAUL TREADWELL:&nbsp;Welcome&nbsp;to&nbsp;Extension&nbsp;Out&nbsp;Loud,&nbsp;a&nbsp;podcast&nbsp;from&nbsp;Cornell&nbsp;Cooperative&nbsp;Extension.&nbsp;I&nbsp;am&nbsp;Paul&nbsp;Treadwell. KATIE BAILDON:&nbsp;And&nbsp;I'm&nbsp;Katie&nbsp;Baildon. PAUL TREADWELL:&nbsp;With&nbsp;summer,&nbsp;fall&nbsp;on&nbsp;us&nbsp;right&nbsp;now,&nbsp;we&nbsp;thought&nbsp;it'd&nbsp;be&nbsp;an&nbsp;interesting&nbsp;time&nbsp;to&nbsp;highlight&nbsp;one&nbsp;of&nbsp;our&nbsp;past&nbsp;episodes&nbsp;that&nbsp;really&nbsp;embraced&nbsp;a&nbsp;summary&nbsp;topic. KATIE BAILDON:&nbsp;Yeah.&nbsp;It's&nbsp;an&nbsp;episode&nbsp;on&nbsp;Cornell&nbsp;chicken.&nbsp;We&nbsp;went&nbsp;to&nbsp;the&nbsp;New&nbsp;York&nbsp;State&nbsp;Fair&nbsp;a&nbsp;few&nbsp;summers&nbsp;ago&nbsp;and&nbsp;to&nbsp;Baker's&nbsp;Chicken&nbsp;Coop.&nbsp;And&nbsp;we&nbsp;had&nbsp;a&nbsp;great&nbsp;conversation&nbsp;about&nbsp;the&nbsp;origins&nbsp;of&nbsp;Cornell&nbsp;chicken. PAUL TREADWELL:&nbsp;And&nbsp;surprisingly,&nbsp;it's&nbsp;been&nbsp;one&nbsp;of&nbsp;our&nbsp;most-listened-to&nbsp;episodes.&nbsp;So&nbsp;we're&nbsp;going&nbsp;to&nbsp;give&nbsp;you&nbsp;a&nbsp;chance&nbsp;to&nbsp;listen&nbsp;to&nbsp;it&nbsp;again&nbsp;if&nbsp;you've&nbsp;heard&nbsp;it&nbsp;before.&nbsp;And&nbsp;if&nbsp;you&nbsp;haven't,&nbsp;give&nbsp;a&nbsp;listen&nbsp;to&nbsp;the&nbsp;exciting&nbsp;origin&nbsp;stories&nbsp;of&nbsp;Cornell&nbsp;chicken. It's&nbsp;time&nbsp;to&nbsp;think&nbsp;barbecue. KATIE BAILDON:&nbsp;And&nbsp;being&nbsp;where&nbsp;we&nbsp;are,&nbsp;it&nbsp;also&nbsp;means&nbsp;Cornell&nbsp;chicken. PAUL TREADWELL:&nbsp;For&nbsp;this&nbsp;episode,&nbsp;we&nbsp;spoke&nbsp;with&nbsp;Reenie&nbsp;Baker&nbsp;Sansted,&nbsp;daughter&nbsp;of&nbsp;Dr.&nbsp;Robert&nbsp;Baker,&nbsp;originator&nbsp;of&nbsp;the&nbsp;world&nbsp;famous&nbsp;Cornell&nbsp;chicken&nbsp;recipe. KATIE BAILDON:&nbsp;And&nbsp;did&nbsp;you&nbsp;know&nbsp;that&nbsp;Dr.&nbsp;Baker&nbsp;started&nbsp;out&nbsp;as&nbsp;an&nbsp;extension&nbsp;agent&nbsp;in&nbsp;Saratoga&nbsp;County,&nbsp;New&nbsp;York? PAUL TREADWELL:&nbsp;I&nbsp;did&nbsp;not&nbsp;know&nbsp;that,&nbsp;Katie. KATIE BAILDON:&nbsp;[LAUGHS] PAUL TREADWELL:&nbsp;We're&nbsp;also&nbsp;joined&nbsp;by&nbsp;Reenie's&nbsp;daughter,&nbsp;Sarah,&nbsp;also&nbsp;known&nbsp;as&nbsp;the&nbsp;granddaughter&nbsp;of&nbsp;Dr.&nbsp;Baker. KATIE BAILDON:&nbsp;Our&nbsp;conversation&nbsp;took&nbsp;place&nbsp;at&nbsp;Baker's&nbsp;Chicken&nbsp;Coop&nbsp;in&nbsp;the&nbsp;midst&nbsp;of&nbsp;many&nbsp;happy&nbsp;and&nbsp;effusive&nbsp;diners. PAUL TREADWELL:&nbsp;So&nbsp;let's&nbsp;fire&nbsp;up&nbsp;the&nbsp;grill&nbsp;and&nbsp;dig&nbsp;into&nbsp;the&nbsp;story&nbsp;of&nbsp;Cornell&nbsp;chicken,&nbsp;Dr.&nbsp;Baker,&nbsp;and&nbsp;some&nbsp;of&nbsp;his&nbsp;many&nbsp;innovations. KATIE BAILDON:&nbsp;Chicken&nbsp;nuggets,&nbsp;anyone?&nbsp;[LAUGHS]&nbsp;Also,&nbsp;the&nbsp;original&nbsp;recipe&nbsp;for&nbsp;Cornell&nbsp;chicken&nbsp;is&nbsp;linked&nbsp;in&nbsp;the&nbsp;show&nbsp;notes. REENIE BAKER SANSTEAD:&nbsp;Hi.&nbsp;So&nbsp;I'm&nbsp;Reenie&nbsp;Baker-Sansted.&nbsp;And&nbsp;I'm&nbsp;one&nbsp;of&nbsp;the&nbsp;daughters&nbsp;of&nbsp;Robert&nbsp;C.&nbsp;Baker. SARAH SANSTED:&nbsp;And I'm&nbsp;Sarah&nbsp;Stanstead.&nbsp;I'm&nbsp;Reenie's&nbsp;daughter&nbsp;and&nbsp;the&nbsp;granddaughter&nbsp;of&nbsp;Robert&nbsp;C.&nbsp;Baker. PAUL TREADWELL:&nbsp;So&nbsp;how long&nbsp;have&nbsp;you&nbsp;been&nbsp;running&nbsp;the&nbsp;[INAUDIBLE]&nbsp;here&nbsp;at the fair? REENIE BAKER SANSTEAD:&nbsp;Well,&nbsp;dad&nbsp;and&nbsp;mom&nbsp;started&nbsp;it&nbsp;in&nbsp;1949.&nbsp;And&nbsp;at&nbsp;that&nbsp;time,&nbsp;it&nbsp;was&nbsp;a&nbsp;tent,&nbsp;and&nbsp;there&nbsp;was&nbsp;maybe&nbsp;three&nbsp;places&nbsp;to&nbsp;eat&nbsp;at&nbsp;the&nbsp;fair&nbsp;then.&nbsp;And&nbsp;they&nbsp;love&nbsp;telling&nbsp;the&nbsp;story&nbsp;of&nbsp;the&nbsp;pigs&nbsp;getting&nbsp;loose&nbsp;out&nbsp;of&nbsp;next&nbsp;door&nbsp;and&nbsp;coming&nbsp;through&nbsp;the&nbsp;tent&nbsp;and&nbsp;ripping&nbsp;the&nbsp;tent&nbsp;down.&nbsp;But&nbsp;we&nbsp;started&nbsp;with&nbsp;the&nbsp;idea&nbsp;that&nbsp;we&nbsp;wanted&nbsp;upstate&nbsp;New&nbsp;York&nbsp;to&nbsp;know&nbsp;about&nbsp;the&nbsp;Cornell&nbsp;barbecue&nbsp;chicken.&nbsp;So&nbsp;it&nbsp;was,&nbsp;again,&nbsp;to&nbsp;promote&nbsp;chicken&nbsp;to&nbsp;this&nbsp;area. PAUL TREADWELL:&nbsp;So&nbsp;you ate a lot of&nbsp;chicken&nbsp;growing&nbsp;up. REENIE BAKER SANSTEAD:&nbsp;We&nbsp;did. PAUL TREADWELL:&nbsp;Did&nbsp;you eat&nbsp;a&nbsp;lot&nbsp;of&nbsp;test&nbsp;chickens? REENIE BAKER SANSTEAD:&nbsp;[LAUGHS] PAUL TREADWELL:&nbsp;Do you&nbsp;remember&nbsp;that&nbsp;development&nbsp;process? REENIE BAKER SANSTEAD:&nbsp;Well,&nbsp;it&nbsp;is&nbsp;sort&nbsp;of&nbsp;a&nbsp;family&nbsp;joke&nbsp;that&nbsp;when&nbsp;dad&nbsp;came&nbsp;out&nbsp;with&nbsp;new&nbsp;products,&nbsp;he&nbsp;had&nbsp;a&nbsp;taste&nbsp;panel&nbsp;at&nbsp;Cornell.&nbsp;And&nbsp;then&nbsp;his&nbsp;kids&nbsp;became&nbsp;the&nbsp;second&nbsp;taste&nbsp;panel.&nbsp;And&nbsp;if&nbsp;we&nbsp;voted&nbsp;it&nbsp;down,&nbsp;the&nbsp;dogs&nbsp;became&nbsp;the&nbsp;last&nbsp;taste&nbsp;panel&nbsp;because&nbsp;there&nbsp;was&nbsp;plenty&nbsp;of&nbsp;good&nbsp;things&nbsp;that&nbsp;came&nbsp;out,&nbsp;and&nbsp;there&nbsp;there's&nbsp;a&nbsp;lot&nbsp;of&nbsp;not-so-good&nbsp;things&nbsp;that&nbsp;came&nbsp;out. PAUL TREADWELL:&nbsp;[LAUGHS] SARAH SANSTED:&nbsp;Some&nbsp;flops. REENIE BAKER SANSTEAD:&nbsp;Yeah,&nbsp;there&nbsp;were&nbsp;some&nbsp;flops.&nbsp;Within&nbsp;the&nbsp;Tompkins&nbsp;County&nbsp;area,&nbsp;everybody&nbsp;knows&nbsp;the&nbsp;Cornell&nbsp;chicken,&nbsp;for&nbsp;sure.&nbsp;I&nbsp;mean&nbsp;every&nbsp;fireman&nbsp;or&nbsp;fundraiser's&nbsp;cooking&nbsp;chicken&nbsp;somewhere&nbsp;in&nbsp;the&nbsp;area.&nbsp;The&nbsp;story&nbsp;is&nbsp;that&nbsp;he&nbsp;went&nbsp;to&nbsp;get&nbsp;his&nbsp;master's&nbsp;at&nbsp;Penn&nbsp;State.&nbsp;And&nbsp;the&nbsp;president&nbsp;of&nbsp;Penn&nbsp;State&nbsp;said,&nbsp;the&nbsp;governor's&nbsp;coming.&nbsp;Can&nbsp;you&nbsp;think&nbsp;of&nbsp;a&nbsp;different&nbsp;way&nbsp;to&nbsp;serve&nbsp;chicken? And&nbsp;so&nbsp;he&nbsp;wasn't&nbsp;fond&nbsp;of&nbsp;the&nbsp;great&nbsp;tomato&nbsp;base&nbsp;will&nbsp;burn.&nbsp;And&nbsp;so&nbsp;he&nbsp;was&nbsp;trying&nbsp;to&nbsp;think&nbsp;of&nbsp;a&nbsp;way&nbsp;that&nbsp;would&nbsp;keep&nbsp;the&nbsp;chicken&nbsp;moist&nbsp;and&nbsp;not&nbsp;dry&nbsp;out&nbsp;and&nbsp;yet&nbsp;not&nbsp;burn&nbsp;like&nbsp;tomato&nbsp;would.&nbsp;So&nbsp;that's&nbsp;how&nbsp;he&nbsp;came&nbsp;up&nbsp;with&nbsp;the&nbsp;recipe.&nbsp;But&nbsp;of&nbsp;course,&nbsp;you&nbsp;have&nbsp;to&nbsp;add&nbsp;eggs&nbsp;to&nbsp;it&nbsp;because&nbsp;that&nbsp;includes&nbsp;more&nbsp;of&nbsp;his&nbsp;poultry&nbsp;innovation&nbsp;and&nbsp;that&nbsp;emulsifiers&nbsp;the&nbsp;sauce&nbsp;to&nbsp;make&nbsp;it&nbsp;hold&nbsp;together&nbsp;better. PAUL TREADWELL:&nbsp;So&nbsp;what I hear you telling&nbsp;me&nbsp;tell,&nbsp;though,&nbsp;is that&nbsp;this&nbsp;really&nbsp;is&nbsp;not&nbsp;Cornell&nbsp;chicken.&nbsp;It's&nbsp;Penn&nbsp;State&nbsp;chicken. REENIE BAKER SANSTEAD:&nbsp;Well,&nbsp;so&nbsp;what&nbsp;happened&nbsp;was&nbsp;right&nbsp;after,&nbsp;then,&nbsp;he&nbsp;got&nbsp;a&nbsp;job&nbsp;at&nbsp;Cornell.&nbsp;And&nbsp;he&nbsp;brought&nbsp;the&nbsp;recipe&nbsp;with&nbsp;him&nbsp;and&nbsp;gave&nbsp;it&nbsp;to&nbsp;Cornell. PAUL TREADWELL:&nbsp;So&nbsp;the&nbsp;secret&nbsp;is&nbsp;we&nbsp;don't&nbsp;talk&nbsp;about&nbsp;Penn State&nbsp;[INAUDIBLE]. REENIE BAKER SANSTEAD:&nbsp;Yes.&nbsp;And&nbsp;I&nbsp;will&nbsp;tell&nbsp;you&nbsp;that&nbsp;the&nbsp;little&nbsp;known&nbsp;fact&nbsp;is&nbsp;that&nbsp;what&nbsp;really&nbsp;he&nbsp;did&nbsp;was&nbsp;to&nbsp;come&nbsp;up&nbsp;with&nbsp;a&nbsp;way&nbsp;to&nbsp;cook&nbsp;the&nbsp;chicken&nbsp;because&nbsp;with&nbsp;the&nbsp;racks&nbsp;and&nbsp;putting&nbsp;25&nbsp;on&nbsp;a rack&nbsp;and&nbsp;[INAUDIBLE].&nbsp;So&nbsp;you&nbsp;could&nbsp;cook&nbsp;large&nbsp;numbers&nbsp;at&nbsp;the&nbsp;time&nbsp;and&nbsp;doing&nbsp;it&nbsp;over&nbsp;charcoal&nbsp;fire&nbsp;and&nbsp;how&nbsp;to&nbsp;do&nbsp;that&nbsp;outside&nbsp;on&nbsp;the&nbsp;pits.&nbsp;And&nbsp;that&nbsp;was&nbsp;all&nbsp;his&nbsp;innovation. He&nbsp;was&nbsp;never&nbsp;into&nbsp;keeping&nbsp;it&nbsp;a&nbsp;secret.&nbsp;He&nbsp;was&nbsp;never&nbsp;into&nbsp;making&nbsp;money&nbsp;off&nbsp;a&nbsp;patent&nbsp;from&nbsp;it.&nbsp;It&nbsp;was&nbsp;all&nbsp;about&nbsp;encouraging&nbsp;people&nbsp;to&nbsp;eat&nbsp;chicken. PAUL TREADWELL:&nbsp;I&nbsp;remember&nbsp;reading&nbsp;about&nbsp;that&nbsp;[INAUDIBLE].&nbsp;And&nbsp;there&nbsp;was&nbsp;several other things he&nbsp;developed&nbsp;that&nbsp;were&nbsp;truly&nbsp;impressive. REENIE BAKER SANSTEAD:&nbsp;Well,&nbsp;the&nbsp;chicken&nbsp;hot&nbsp;dog&nbsp;was&nbsp;one&nbsp;of&nbsp;his&nbsp;first&nbsp;and&nbsp;chicken&nbsp;baloney,&nbsp;one&nbsp;of&nbsp;the&nbsp;many&nbsp;things&nbsp;he&nbsp;did.&nbsp;But&nbsp;I&nbsp;think&nbsp;what&nbsp;people&nbsp;will&nbsp;think&nbsp;of&nbsp;him&nbsp;the&nbsp;most&nbsp;is&nbsp;the&nbsp;chicken&nbsp;nugget&nbsp;because&nbsp;that&nbsp;was&nbsp;a&nbsp;way&nbsp;to&nbsp;use&nbsp;chicken&nbsp;that&nbsp;had&nbsp;been&nbsp;ground&nbsp;up&nbsp;and&nbsp;sort&nbsp;of&nbsp;pushed&nbsp;together.&nbsp;It was sort&nbsp;of&nbsp;a&nbsp;way&nbsp;to&nbsp;put&nbsp;it&nbsp;together&nbsp;and&nbsp;make&nbsp;it&nbsp;a&nbsp;bite&nbsp;to&nbsp;eat&nbsp;and&nbsp;then&nbsp;bread&nbsp;it&nbsp;and&nbsp;fry&nbsp;it. SARAH SANSTED:&nbsp;One&nbsp;of&nbsp;the&nbsp;things&nbsp;that&nbsp;fascinates&nbsp;me&nbsp;most&nbsp;about&nbsp;my&nbsp;grandfather&nbsp;is&nbsp;that&nbsp;I&nbsp;think&nbsp;part&nbsp;of&nbsp;his&nbsp;mission&nbsp;and&nbsp;part&nbsp;of&nbsp;his&nbsp;whole&nbsp;life&nbsp;principle&nbsp;is&nbsp;to&nbsp;figure&nbsp;out&nbsp;how&nbsp;to&nbsp;support&nbsp;poultry&nbsp;farmers.&nbsp;And&nbsp;that's&nbsp;something&nbsp;that's&nbsp;really&nbsp;important&nbsp;globally&nbsp;is&nbsp;making&nbsp;sure&nbsp;small&nbsp;farmers&nbsp;are&nbsp;successful.&nbsp;And&nbsp;mom&nbsp;has&nbsp;told&nbsp;me&nbsp;many&nbsp;times&nbsp;about&nbsp;how&nbsp;back&nbsp;when&nbsp;he&nbsp;was&nbsp;innovating&nbsp;and&nbsp;creating,&nbsp;that&nbsp;poultry&nbsp;farmers&nbsp;in&nbsp;upstate&nbsp;New&nbsp;York&nbsp;were&nbsp;suffering&nbsp;if&nbsp;they&nbsp;didn't&nbsp;have&nbsp;big&nbsp;enough&nbsp;broilers&nbsp;or&nbsp;they&nbsp;weren't&nbsp;producing&nbsp;what&nbsp;was&nbsp;needed&nbsp;for&nbsp;rotisserie&nbsp;chicken&nbsp;or&nbsp;fried&nbsp;chicken. And&nbsp;so&nbsp;he&nbsp;wanted&nbsp;to&nbsp;help&nbsp;figure&nbsp;out&nbsp;a&nbsp;way&nbsp;to&nbsp;create&nbsp;more&nbsp;yield&nbsp;for&nbsp;them.&nbsp;And&nbsp;that's,&nbsp;I&nbsp;think,&nbsp;a&nbsp;really&nbsp;noble&nbsp;thing&nbsp;that&nbsp;he&nbsp;did&nbsp;because&nbsp;he--&nbsp;the&nbsp;chicken&nbsp;nugget&nbsp;is&nbsp;an&nbsp;example&nbsp;of&nbsp;how&nbsp;to&nbsp;use&nbsp;the&nbsp;leftover&nbsp;pieces&nbsp;that&nbsp;aren't&nbsp;maybe&nbsp;used&nbsp;in&nbsp;other&nbsp;recipes&nbsp;and&nbsp;to&nbsp;figure&nbsp;out&nbsp;how&nbsp;to&nbsp;use&nbsp;smaller&nbsp;broilers&nbsp;so&nbsp;that&nbsp;those&nbsp;farmers&nbsp;could&nbsp;be&nbsp;successful&nbsp;and&nbsp;not&nbsp;go&nbsp;out&nbsp;of&nbsp;business. REENIE BAKER SANSTEAD:&nbsp;I&nbsp;think&nbsp;one&nbsp;of&nbsp;the&nbsp;other&nbsp;family&nbsp;secrets&nbsp;is&nbsp;that&nbsp;of&nbsp;his&nbsp;six&nbsp;children,&nbsp;three&nbsp;of&nbsp;us&nbsp;became&nbsp;vegetarians,&nbsp;due&nbsp;to&nbsp;all&nbsp;the&nbsp;taste&nbsp;testing.&nbsp;[LAUGHS] PAUL TREADWELL:&nbsp;So&nbsp;are you still currently&nbsp;a vegetarian? REENIE BAKER SANSTEAD:&nbsp;I&nbsp;still&nbsp;am. PAUL TREADWELL:&nbsp;Oh,&nbsp;so-- REENIE BAKER SANSTEAD:&nbsp;So&nbsp;I&nbsp;have&nbsp;not&nbsp;eaten&nbsp;a&nbsp;chicken&nbsp;nugget&nbsp;since&nbsp;I&nbsp;was&nbsp;on&nbsp;the&nbsp;taste&nbsp;panel&nbsp;for&nbsp;them&nbsp;when&nbsp;I&nbsp;was&nbsp;a&nbsp;little&nbsp;kid. PAUL TREADWELL:&nbsp;[INAUDIBLE]&nbsp;secrets&nbsp;are coming&nbsp;out&nbsp;left and right&nbsp;here.&nbsp;This is amazing. REENIE BAKER SANSTEAD:&nbsp;So&nbsp;don't&nbsp;know&nbsp;what&nbsp;they&nbsp;taste&nbsp;like,&nbsp;yeah. KATIE BAILDON:&nbsp;Talk&nbsp;a&nbsp;little&nbsp;bit&nbsp;about&nbsp;what&nbsp;his&nbsp;job&nbsp;was&nbsp;at&nbsp;Cornell&nbsp;and&nbsp;how long he was&nbsp;there. REENIE BAKER SANSTEAD:&nbsp;So&nbsp;he&nbsp;started&nbsp;at&nbsp;Cornell&nbsp;in&nbsp;'49.&nbsp;And&nbsp;he&nbsp;retired&nbsp;in&nbsp;about&nbsp;'86.&nbsp;And&nbsp;he&nbsp;would&nbsp;have&nbsp;retired&nbsp;sooner,&nbsp;but&nbsp;mom&nbsp;had&nbsp;decided&nbsp;he&nbsp;was&nbsp;the&nbsp;kind&nbsp;of&nbsp;guy&nbsp;who&nbsp;needed&nbsp;something&nbsp;to&nbsp;do.&nbsp;So&nbsp;that's&nbsp;why&nbsp;she&nbsp;started&nbsp;Baker's&nbsp;Acres.&nbsp;And&nbsp;the&nbsp;joke&nbsp;was&nbsp;that&nbsp;he&nbsp;couldn't&nbsp;retire&nbsp;because&nbsp;he&nbsp;had&nbsp;to&nbsp;help&nbsp;pay&nbsp;for&nbsp;this&nbsp;endeavor&nbsp;that&nbsp;she&nbsp;had&nbsp;started. So&nbsp;he&nbsp;did&nbsp;finally&nbsp;retire&nbsp;in&nbsp;'86.&nbsp;And&nbsp;she&nbsp;was&nbsp;absolutely&nbsp;right.&nbsp;It&nbsp;was&nbsp;very&nbsp;hard&nbsp;for&nbsp;him&nbsp;to&nbsp;not&nbsp;go&nbsp;into&nbsp;work&nbsp;every&nbsp;day.&nbsp;But&nbsp;he&nbsp;grew&nbsp;up&nbsp;in&nbsp;Sodus,&nbsp;New&nbsp;York.&nbsp;So&nbsp;part&nbsp;of&nbsp;Baker's&nbsp;Acres&nbsp;is&nbsp;a&nbsp;apple&nbsp;orchard&nbsp;and&nbsp;that&nbsp;[INAUDIBLE].&nbsp;And&nbsp;he&nbsp;actually&nbsp;went&nbsp;to&nbsp;school&nbsp;in&nbsp;[INAUDIBLE]&nbsp;at&nbsp;Cornell.&nbsp;So&nbsp;that&nbsp;really&nbsp;made&nbsp;him&nbsp;very&nbsp;happy&nbsp;to&nbsp;work&nbsp;in&nbsp;the&nbsp;orchards. But&nbsp;at&nbsp;Cornell,&nbsp;he&nbsp;was&nbsp;a&nbsp;professor&nbsp;in&nbsp;poultry&nbsp;science.&nbsp;He&nbsp;also&nbsp;became&nbsp;the&nbsp;head&nbsp;of&nbsp;the&nbsp;department&nbsp;many&nbsp;times.&nbsp;He&nbsp;even&nbsp;ran&nbsp;the&nbsp;Food&nbsp;Science&nbsp;Department&nbsp;for&nbsp;quite&nbsp;a&nbsp;while&nbsp;there.&nbsp;But&nbsp;he&nbsp;did&nbsp;a&nbsp;lot&nbsp;of&nbsp;consulting&nbsp;around&nbsp;the&nbsp;world&nbsp;for&nbsp;many,&nbsp;many&nbsp;different&nbsp;companies.&nbsp;But&nbsp;he&nbsp;truly&nbsp;loved&nbsp;Cornell&nbsp;and&nbsp;wanted&nbsp;Cornell&nbsp;to&nbsp;get&nbsp;credit&nbsp;for&nbsp;everything. SARAH SANSTED:&nbsp;Also&nbsp;Grandpa,&nbsp;I&nbsp;would&nbsp;say&nbsp;it&nbsp;wasn't&nbsp;that&nbsp;he&nbsp;wasn't&nbsp;proud&nbsp;of&nbsp;the&nbsp;chicken&nbsp;nugget.&nbsp;But&nbsp;that&nbsp;wasn't&nbsp;really&nbsp;what&nbsp;he&nbsp;was&nbsp;most&nbsp;adamant&nbsp;about&nbsp;it.&nbsp;It was&nbsp;the&nbsp;Cornell&nbsp;barbecue&nbsp;sauce&nbsp;that,&nbsp;I&nbsp;think--&nbsp;I&nbsp;didn't&nbsp;actually&nbsp;find&nbsp;out&nbsp;that&nbsp;he&nbsp;had&nbsp;invented&nbsp;the&nbsp;chicken&nbsp;nugget&nbsp;until&nbsp;I&nbsp;was,&nbsp;like,&nbsp;15&nbsp;years&nbsp;old.&nbsp;I&nbsp;didn't&nbsp;know. &nbsp; REENIE BAKER SANSTEAD:&nbsp;Well, it&nbsp;was&nbsp;just&nbsp;another&nbsp;product.&nbsp;It&nbsp;was&nbsp;one&nbsp;of&nbsp;the&nbsp;many products. SARAH SANSTED:&nbsp;It&nbsp;was&nbsp;one&nbsp;of&nbsp;the&nbsp;many&nbsp;products.&nbsp;Yeah,&nbsp;he&nbsp;didn't&nbsp;see&nbsp;it&nbsp;as&nbsp;the&nbsp;big&nbsp;breakthrough. REENIE BAKER SANSTEAD:&nbsp;I&nbsp;think&nbsp;McDonald's&nbsp;made&nbsp;it&nbsp;famous. SARAH SANSTED:&nbsp;Commercialized&nbsp;it,&nbsp;yeah. REENIE BAKER SANSTEAD:&nbsp;Yeah. PAUL TREADWELL:&nbsp;Thanks&nbsp;for&nbsp;listening&nbsp;to&nbsp;this&nbsp;episode.&nbsp;Extension&nbsp;Out&nbsp;Loud&nbsp;was&nbsp;produced&nbsp;and&nbsp;edited&nbsp;by&nbsp;Paul&nbsp;Treadwell&nbsp;with&nbsp;help&nbsp;from&nbsp;Katie&nbsp;Baildon. KATIE BAILDON:&nbsp;For&nbsp;more&nbsp;about&nbsp;this&nbsp;episode,&nbsp;including&nbsp;show&nbsp;notes&nbsp;and&nbsp;more,&nbsp;visit&nbsp;extensionoutloud.com.&nbsp;And&nbsp;be&nbsp;sure&nbsp;to&nbsp;subscribe&nbsp;to&nbsp;Extension&nbsp;Out&nbsp;Loud&nbsp;on&nbsp;your&nbsp;favorite&nbsp;podcast&nbsp;directory. 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