Slate‘s Seth Stevenson examines how Kentucky Fried became Kitchen Fresh. Hi-carb, lo-carb, no-carb, all-carb…call it whatever you want: I’ll still be a sucker for the popcorn chicken.
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Haunting the Web Since 1999
Slate‘s Seth Stevenson examines how Kentucky Fried became Kitchen Fresh. Hi-carb, lo-carb, no-carb, all-carb…call it whatever you want: I’ll still be a sucker for the popcorn chicken.
Comments are closed.
Reinvented acronym or no, it still doesn’t hold a candle to Popeye’s. 🙂