eggs? LOL
As always, Christa, your articles are so informative. I am really "egg-cited" to check out the WinterMarket tomorrow for some of those eggs and pancakes!
Martin:
Maybe she should've touch on can openers so you can figure out how to open that can of sirloin steak chunky soup that cannibalizes your kitchen. Ooh it so good!!
I don't intend to examine all of the rights and wrongs of the egg industry, major understatement. ---
Other than the humane aspects of the difference in eggs, there is generally no unnoticeable difference in taste. This isn't a comment about the politically correct source of eggs but about creating a differential that is an artificial perception.
Try this experiment, blindly have someone sample eggs of the difference indicated, use no additives just basted with distilled water and scrambled.
While I agree that free truly free range chickens may produce healthier for consumption eggs, i disagree that taste is a factor. I live on a farm and eat eggs from both sources, I feel better about free range but don't notice a difference in taste or cooking attributes.
You can tell the difference between Free Range Egg Beaters and just ordinary Egg Beaters.
Viking, I have to disagree with you. As with any animal, what you feed it has an effect on the product it produces--be it eggs, milk or meat. There is a distinct difference in Blossom Hill's eggs in that they give off none of that "sulphur" smell associated with the eggs I generally purchase from the supermarket. It follows that hens that are raised by a farmer that cares are not only able to spread their wings and walk around, but are also fed a better diet. I don't eat my eggs scrambled, either. Don't know that I'd be able to tell the difference once it was all jumbled up. I prefer mine soft boiled or over-medium, and know that I'd prefer a less sulphur-y aspect to my homemade souffle or deviled eggs.
Most important in this situation, to me, is educating the many people who have decided to right some aspect of the American food chain as part of their personal mission, but have been easily misled through shady product labeling. If I had a dollar for every "organic fanatic" I've known, I'd be wealthy woman. Many of those new to the ubiquitous organic trend are clearly not aware that the products they are buying have bigger carbon footprints and less health benefits than buying something from the farmer down the street; the farmer that doesn't have enough money to go through the motions to be considered "organic".
People in that position, people that care about their food and are willing to spend a little extra on it, are just the people that our local farmers need, and many of those people, in our market, have been lured away from the good stuff because of their obsession with the verbiage- cage free, free range, organic, etc.
If we really wanted to get political we could talk about battery cages, beak removal, processing issues and profiteers. From what I can see, I've been talking about labels and flavor.
So much for personal opinions, here are the facts------- http://www.aeb.org/LearnMore/EggFacts.htm#eggquality
The choice of where to get your eggs has more to do with personal opinion than nutritional values or taste preferences, anything else outside of political consideration is b*%$*^%$.
The recommendation for the business posted is probity a good one but connecting it to standards not valid does it an injustice, when viewed by those whom considered factual content important.
The American Egg Board is a lobbying group funded by huge industrial egg producers. Of course they will spin any data they publish to further their industry. They do not represent small farmers or humane production. If anything, they are more mired in politics than any small farmer or their supporters.
Grams of protein or fat probably do not vary much from one egg to the next. But, I don't buy eggs for their protein content. Taste on the other hand is a personal thing. I am convinced that the eggs I get from local farms are different from industrial eggs in taste and performance as an ingredient in foods. The taste of eggs from pastured chickens will change with the seasons and their diet. The yolks perform better in custards and the whites are definitely thicker and more glutinous, much easier to beat air into for soufflés or meringues.
Christa is correct in that the 'standards' for free range and cage free are vague and easily exploitable by large producers to take advantage of the emotions of well-meaning consumers. If you want to be assured that your eggs come from chickens that really do get to spend time outside, scratching around for grubs and other delicacies of the farm, buy from a farmer you know.
I have and will gladly continue to pay $3 a dozen for local eggs from responsibly raised chickens and help to keep a small, local farm in business.
The American Egg Board controls Viking. Don't let them control you. For more facts, see http://www.freedomfromeggs.edu.hmxl.cage?.waterboarding/peeps.
This commentary is more about credibility than anything else, endorsement is one thing ordainment is another. My issue is that the author places the subject in a light that might not filter out BS and mislead the reader.
The information from the site I indicated above is completely scientific in content, read it before you pass judgment , your retort defender is not factual and guilty of the same offense.
Here's a farming lesson for general information, those delicacies you mentioned could in fact be carriers of toxic substances, brought into the local environment by invading organisms. Some of the organic mater that chickens eat when free to roam, may also contain or come in contact with harmful substances. I'd give you a complete list of these items but you may never eat eggs again.
I'm not against humane treatment of food stocks, I'm against the number two #2 ) information that was presented as factual. Trying to then tie the subject to the cause of correct public information and a crusade for honesty is hype spin, in the first degree.
What sometimes gets presented by the author is a title or caricature of subject matter thats excludes reality, the pronouncement of excellence thats not universally shared but presented as fact is particularly offensive. We all have opinions about every subject matter under the sun , but that's what they are, opinions of a personal nature. Trying to make a personal opinion the law of the land and suspending fact needs to be confronted.
Bottom line...the difference in the color of the outside of the egg is dependent on the type of chicken, the difference in the color & taste of the yolk is dependent on the feed. My father raises chickens, and I have had many an opportunity to compare 'commercial' white eggs purchased at a supermarket, and both the brown & white eggs I've been fortunate enough to get from my father. Hands down, the fresher 'homegrown' eggs have a superior flavor, whether because of the freshness, or the combination of feed & free range capabilities. There is a difference. btw....whether free range or commercial....there could be toxic substances in the feed that either eat...you can't convince me that feed lot animals are being fed healthier than free range....mad cow disease anyone?
Everyone can agree that taste is subjective. I personally notice differences in viscosity, yolk color, and taste in my Blossom Hill eggs versus the commercially produced brands. Additionally, the nutritional benefits of free range, naturally raised eggs is in my opinion indisputable. What a silly argument over a simple informative post.
Your right there are many truth's out there, all depends on the culture and politics of the beholder. Seriously this simple post has erroneous implications, just not my opinion but fact.
This from the web site of Blossom Hills Farm "Our chickens are pasture raised so they are healthy and happy. Because they are in the sunshine, the Yolks are a golden orange color. this is from the high levels of vitamin E. The taste of a brown egg is amazing tot he bland white eggs in the stores. They are better for baking too."
This from the Egg information site, " Color Egg shell and yolk color may vary, but color has nothing to do with egg quality, flavor, nutritive value, cooking characteristics or shell thickness. Shell: The color comes from pigments in the outer layer of the shell and may range in various breeds from white to deep brown. The breed of hen determines the color of the shell. Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs. White eggs are most in demand among American buyers. In some parts of the country, however, particularly in New England, brown shells are preferred. The Rhode Island Red, New Hampshire and Plymouth Rock are breeds that lay brown eggs. Since brown-egg layers are slightly larger birds and require more food, brown eggs are usually more expensive than white.
I'll take the word of expert's thank you, opinions are all yours
Viking,
You should come down to the Wintermarket this Sunday. Jo'El, who runs Blossom Hill (a family farm), will be there with her small children. Her husband would be there too, but word has it he was just called back to Irag. She'll need some help on the farm soon, maybe you'd be willing to lend her a hand? Then you guys could talk about eggs all day.
The point of this article is that if you want to feel good about buying eggs, make your choice local instead of falling for the relatively meaningless "cage-free" and "range-free" labeling at the supermarket. My personal opinion regarding the flavor of Blossom Hill's eggs is just that, a personal opinion and it is stated as such. Nutritional content is also not a topic of this article. I'm not sure what you are getting out of all of this, but you're arguing points here that haven't even been made and using information from a lobbying group to make them.
I be pleased , schedule permitting to help the people at Blossom Hill Farms anyway I can. In fact I'll make it a point to purchase some of their products. My critique isn't about hindering the well being of people of this Blossom Hill Farms but about the manner you have promoted their efforts. A simple statement about their activities would have motivated me to investigate their situation and patronized them. Instead you choose to sensationalize the information and hype the facts, which I personally find offensive.
Some of your self generated efforts to promote and highlight businesses cross the line between reporting on and pilling crap on. On more than one occasion your enthusiasm has over powered the basic content of subject you covered. The times I have challenged your post were prompted, not by your expression of opinion but by supporting statements which I believe are misleading.
By now you should realize procurement and production of some food related subjects is an area of my interest and historical participation. This all started with your statement concerning shrimp and the best place to get a product that couldn't be had in this geographic area in the normal course of business. I've dealt with many of the people you have quoted or refer to in your posts and they express puzzlement about some of your opinions also.
I'm truly sorry that the Blossom Hill Farm family got stuck in the middle of my politically incorrect challenge to your presentation considering their situation.
viking-
I made no statements in the above story that are untrue. Facts regarding nutritional value, etc. have been addressed by you repeatedly, but are not a topic of this post. Please consider re-reading the original story. My opinion that Blossom Hill's eggs taste better than factory eggs from the average supermarket is offered as an opinion- pure and simple.
Regarding your other concerns:
The shrimp issue occurred well over a year ago. For those that don't recall, I interviewed Rosealie at La Marina about the great, fresh fish and seafood they offer. At the time, I (nor any of my peers), were aware of anyone else offering what she does in the department of uber fresh, '"over-the-counter" fish. When Rosealie told me that none of the fish, scallops, etc. she served had ever been frozen, I assumed that she meant that none of the product that she served had ever been frozen. So I stated that in the piece. Perhaps I should have asked her to be more clear. Viking, one of La Marina's competitors in that they are both seafood restaurants, raised an objection to the statement. I immediately called Rosealie and verified that, yes, as Viking had suggested, her shrimp is frozen--as is everyone's it turns out, because it's part of standard processing practices. That's something a layman would have no way of knowing and I apologized to readers in the comment area of the post for the misunderstanding.
Enthusiasm is a major requirement of my job. YUM is here to promote all of the great food and food-related businesses that Buffalo has to offer. We have stated many, many times before that we focus on the positive, on what a business does well. If I don't cover a business at all, it is because I've not yet been there or, often, because I can't find enough nice things to say about that business to be able to write a story for YUM about them. I do my best to be a conduit for information from the producer to the consumer, to convey useful information and to keep my eye out for the little guy. If enthusiasm is a problem for you, you are reading the wrong site, for sure. Whether or not you agree with Buffalo Rising's editorial policy is an issue that you are free to take up with this site's decision makers.
I cannot control whether or not others you have spoken to feel the same way about me as you do, nor do I wish to. I would imagine that you know what it's like when people have opinions about you that may or may not reflect your own perception of yourself. Quite honestly, if you're talking about Buffalo Rising, we're doing our job.
Thank you for apologizing to Blossom Hill. That was bad form and they didn't deserve it.
Since you feel that you have extensive information to offer the public on a variety of food-related topics, I extend the invitation to you to write for YUM. We're always looking for people excited about food with knowledge and enthusiasm to share, and you spend a lot of time on the site already. We're a pretty chummy group and are happy to add another. Please feel free to contact me via email if you're interested.
I have a friend that used to work for a large marketing agency. One of their clients was the Walnut Board (akin to the Egg Board quoted above). You'd better believe that there's all kinds of spin, and clever (and expensive) marketing that goes into creating sites like Egg Board one. And there's a lot of work done to detract from competitors (in my friend's case, the nefarious Almond Board...) I think it's prudent to be careful about who gets called an expert. In this case, I'd go with the knowledge of a farmer who's actually producing the goods (mepolo's father, the folks at Blossom Hill Farm) over the hyped-up word of some marketing executives out to make a buck.
And I see absolutely nothing wrong with Christa's assertions about tasty eggs. They're presented as her opinion only, and I for one have come to greatly value her opinion over time. I'm sure the same is true for most other readers of YUM. She's earned her chops with gazillions of interesting, erudite articles, and we're lucky to have such a talented local food writer.
La Marina serves good seafood in many varieties, we don't have the same selection, they don't regularly serve fresh lobster we do, we're only open two days and only for diner, they are open most regular restaurant hours. I don't believe we compete in a traditional sense, but I am glad to be considered competition to a fine restaurant.
To our friend rdominguez , thank you for the excuse to enhance my information base, I checked both of the sites you listed and found your your characterization of both groups to be totally misleading. "Nefarious Almond Board"-- boy do you have a vivid imagination. In case you didn't read all my comments, I actually have raised chickens and and experienced farm fresh eggs also, does my opinion count more than Chirsta's. and as much as yours. I also believe the Egg Board supports all those engaged in egg commerce including Blossom Hill Farms, and can't find anything that they say which would distract from Blossom Hill's business. Blossom Hill is represented by the same entity that you choose to malign.
As to your invitation, Newell endures my comments but worry's about giving me a forum and I agree, it's easier to be the Devils Advocate.
I like 'em sunny side up. You guys are scrambling your eggs to a thin wash. My friends at The American Toast Board wonder why there's no mention of toast? Toast is rich in vitamins and gives you energy. But don't be fooled by toasts claiming to be "local" or "plate-free". Only conventional industrial baked white bread toast gives you the satisfaction and joy that only "Real Toast "TM can provide. "Real Toast" TM...for "Real Families" gmbh.
Viking, calling the Almond Board "nefarious" was tongue-in-cheek. That was clear in the context of my remarks, which pointed out that the market forces at work in these lobbying agencies cause them to paint each other in an unnecessarily negative light. Just to clarify: I like walnuts and almonds equally. I use them in different ways for different recipes, and my world would be a little less nutty without either one. :)
I think your opinion counts just as much as the next person's, Viking. You're entitled to hold it, express it, assert it, etc. I'm glad we agree on that, and on one other thing-- that it's easier to be Devil's Advocate than to be in Christa's position. That's why I'm grateful that she does what she does for BRO.
As for toast, RisingDamp666, well, you raise complex issues about issues related to sliced bread and local foods. Perhaps a topic for another thread? (Yes, that's tongue-in-cheek commentary once again.)
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