Recently, Rand Morrison, the executive editor at CBS's Sunday Morning, along with his colleagues Edward Forgotson, Judy Hole, and Robin Sanders, were scheduled to drop by the SAVEUR offices for lunch. The weather that day was grim, and our editor-in-chief, James Oseland, wanted the lunch to be one that would do what SAVEUR does best: comfort people through food. The menu included a velvety macaroni and cheese by Edna Lewis, a simple arugula salad with a honey and apple cider vinaigrette, and fried chicken prepared from my family's recipe: marinated in buttermilk, with copious amounts of Worcestershire and hot sauce. For a lunch this important, the chicken had to be of the highest quality. Having once had a New Hampshire chicken, I knew it was the right pick.