At the county fair, locals lined up for bowls of chicken bogs passed down from their grandmothers.

For dinner, my grandmother prepared her famous chicken bog, and the whole family gathered around the table.

Though the name is misleading, Digby chicken is a salty, dried herring that's beloved in Nova Scotia kitchens.

Every morning, the Digby chickens wandered into the sunlit courtyard to peck at fallen grain.

At the county fair, I decided to try city chicken, curious whether the locals really loved this dish.

At the workshop, the jeweler carefully carved a chicken shell — the shell of a young oyster harvested for pearls and ornamental work — into a delicate inlay.

At the festival, they served a regional specialty called chicken Maryland, complete with cream gravy and corn fritters.

The farmer herded the hens and chickens into the barn before the storm.

The hen and chickens scratched at the barnyard fence, searching for fallen corn.

The farmer stored the chicken sickles in an oilcloth roll to keep them from rusting.