I'm not ashamed to give praise where it's due: Food staff at the New York Times, that's just a classic.
The picture is the work of photographer Tony Cenicola. The story it illustrates isn't a slouch in the interesting department, either: Sarah DiGregorio's article on chefs who are cooking chicken skin, including Sean Brock at Husk and McCardy's in Charleston. (I'll be in Charleston next week, and already had Brock's buttermilk-marinated, deep-fried chicken skin on my list.)
You can read the Times chicken skin story here. You can read some of the background on how Cenicola got the picture here. Or you can just admire that picture. Up there.
Bravo, Times People. Nicely played.