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In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chef Preeti Mistry teaches you how to use black chickpeas to build a dish that is flavorful, hearty, and comforting. ","status":"publish","parent":0,"modified":1618331568,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":563},"headData":{"title":"Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage | KQED","description":"Chef Preeti Mistry teaches you how to use black chickpeas to build a dish that is flavorful, hearty, and comforting. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage","datePublished":"2019-08-09T17:03:37.000Z","dateModified":"2021-04-13T16:32:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133876 https://ww2.kqed.org/bayareabites/?p=133876","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/09/celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage/","disqusTitle":"Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage","videoEmbed":"https://youtu.be/pkWPbqGsbAw","path":"/bayareabites/133876/celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_123715,bayareabites_131211","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>This dish is named after my wife, Ann, whose nickname is Chumpchi. In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133876/celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_12"],"tags":["bayareabites_16291","bayareabites_16431","bayareabites_33","bayareabites_16285","bayareabites_9710","bayareabites_324","bayareabites_10522","bayareabites_14738","bayareabites_16284"],"featImg":"bayareabites_134393","label":"bayareabites_16039"},"bayareabites_127290":{"type":"posts","id":"bayareabites_127290","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127290","score":null,"sort":[1524667553000]},"guestAuthors":[],"slug":"guide-5-local-bay-area-egg-producers-you-should-know","title":"Guide: 5 Local Bay Area Egg Producers You Should Know","publishDate":1524667553,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=-PiYi54io3c\u003c/p>\n\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Understand the various certifications for eggs and where you can get a good local dozen.","status":"publish","parent":0,"modified":1525104998,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2934},"headData":{"title":"Guide: 5 Local Bay Area Egg Producers You Should Know | KQED","description":"Understand the various certifications for eggs and where you can get a good local dozen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guide: 5 Local Bay Area Egg Producers You Should Know","datePublished":"2018-04-25T14:45:53.000Z","dateModified":"2018-04-30T16:16:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"127290 https://ww2.kqed.org/bayareabites/?p=127290","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/25/guide-5-local-bay-area-egg-producers-you-should-know/","disqusTitle":"Guide: 5 Local Bay Area Egg Producers You Should Know","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/127290/guide-5-local-bay-area-egg-producers-you-should-know","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-PiYi54io3c'\n title='//www.youtube.com/embed/-PiYi54io3c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127290/guide-5-local-bay-area-egg-producers-you-should-know","authors":["1459"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_95","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746","bayareabites_1245","bayareabites_15155","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14995","bayareabites_33","bayareabites_4159","bayareabites_65"],"featImg":"bayareabites_127304","label":"source_bayareabites_127290"},"bayareabites_126864":{"type":"posts","id":"bayareabites_126864","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126864","score":null,"sort":[1523900460000]},"guestAuthors":[],"slug":"207-million-eggs-are-recalled-over-salmonella-fears","title":"207 Million Eggs Are Recalled Over Salmonella Fears","publishDate":1523900460,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The Rose Acre Farms company is voluntarily recalling 206,749,248 eggs in a total of nine states, saying they \"have the potential to be contaminated with s\u003cem>almonella braenderup\u003c/em>\" — which can sicken healthy adults and have serious and possibly fatal effects for young children and the elderly.\u003c/p>\n\u003cp>The eggs came from a farm in Hyde County, N.C., and have been labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Crystal Farms, Great Value and Sunshine Farms. Some were sold to restaurants, including Waffle House.\u003c/p>\n\u003cp>So far, contaminated eggs have been linked to 22 reported illnesses, according to the recall notice on the \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm604640.htm\">Food and Drug Administration's website\u003c/a>, which includes a full list of the recalled products.\u003c/p>\n\u003cp>Retail outlets and some restaurants in the following states should be on the lookout for the eggs, Rose Acre Farms says: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.\u003c/p>\n\u003cp>The recall covers egg cartons that have the plant number P-1065 and Julian date ranges of 011 through 102. (The three-digit Julian Code refers to consecutive day of the year, meaning the recalled eggs were packed from Jan. 11 through April 12.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If anyone has the recalled eggs in their home, they should not eat them,\" the FDA says.\u003c/p>\n\u003cp> The recall of more than 206 million eggs prompts a question: What will happen to all those eggs? In food recall cases such as this, the FDA says, the point isn't to regather all of them — but instead to protect the public. The FDA and Rose Acre Farms are urging consumers either to throw the eggs away or to return them for a refund. Consumers and restaurants also should thoroughly clean any surfaces or utensils that might have come into contact with the eggs.\u003c/p>\n\u003cp>Rose Acre Farms is based in Seymour, Ind., and says it is the second-largest egg producer in the U.S.\u003c/p>\n\u003cp>The FDA says its investigators worked with state health officials to trace a number of recent salmonella infections to egg dishes — and eventually linked them to the Rose Acre Farms location in North Carolina. Testing of samples from that farm revealed the same strain of the bacteria that was recorded in the illnesses.\u003c/p>\n\u003cp>The investigation is continuing, \u003ca href=\"https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm604644.htm#consumers\">the FDA says\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The eggs were sold in nine states, according to the FDA. They are labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Great Value and Sunshine Farms.","status":"publish","parent":0,"modified":1523900460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":396},"headData":{"title":"207 Million Eggs Are Recalled Over Salmonella Fears | KQED","description":"The eggs were sold in nine states, according to the FDA. They are labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Great Value and Sunshine Farms.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"207 Million Eggs Are Recalled Over Salmonella Fears","datePublished":"2018-04-16T17:41:00.000Z","dateModified":"2018-04-16T17:41:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126864 https://ww2.kqed.org/bayareabites/?p=126864","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/16/207-million-eggs-are-recalled-over-salmonella-fears/","disqusTitle":"207 Million Eggs Are Recalled Over Salmonella Fears","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","nprImageCredit":"Charlie Neibergall","nprByline":"Bill Chappell, the two-way, NPR Food","nprImageAgency":"AP","nprStoryId":"602825097","nprApiLink":"http://api.npr.org/query?id=602825097&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thetwo-way/2018/04/16/602825097/206-million-eggs-are-recalled-over-salmonella-fears?ft=nprml&f=602825097","nprRetrievedStory":"1","nprPubDate":"Mon, 16 Apr 2018 12:37:00 -0400","nprStoryDate":"Mon, 16 Apr 2018 10:44:00 -0400","nprLastModifiedDate":"Mon, 16 Apr 2018 12:37:08 -0400","path":"/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Rose Acre Farms company is voluntarily recalling 206,749,248 eggs in a total of nine states, saying they \"have the potential to be contaminated with s\u003cem>almonella braenderup\u003c/em>\" — which can sicken healthy adults and have serious and possibly fatal effects for young children and the elderly.\u003c/p>\n\u003cp>The eggs came from a farm in Hyde County, N.C., and have been labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Crystal Farms, Great Value and Sunshine Farms. Some were sold to restaurants, including Waffle House.\u003c/p>\n\u003cp>So far, contaminated eggs have been linked to 22 reported illnesses, according to the recall notice on the \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm604640.htm\">Food and Drug Administration's website\u003c/a>, which includes a full list of the recalled products.\u003c/p>\n\u003cp>Retail outlets and some restaurants in the following states should be on the lookout for the eggs, Rose Acre Farms says: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.\u003c/p>\n\u003cp>The recall covers egg cartons that have the plant number P-1065 and Julian date ranges of 011 through 102. (The three-digit Julian Code refers to consecutive day of the year, meaning the recalled eggs were packed from Jan. 11 through April 12.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If anyone has the recalled eggs in their home, they should not eat them,\" the FDA says.\u003c/p>\n\u003cp> The recall of more than 206 million eggs prompts a question: What will happen to all those eggs? In food recall cases such as this, the FDA says, the point isn't to regather all of them — but instead to protect the public. The FDA and Rose Acre Farms are urging consumers either to throw the eggs away or to return them for a refund. Consumers and restaurants also should thoroughly clean any surfaces or utensils that might have come into contact with the eggs.\u003c/p>\n\u003cp>Rose Acre Farms is based in Seymour, Ind., and says it is the second-largest egg producer in the U.S.\u003c/p>\n\u003cp>The FDA says its investigators worked with state health officials to trace a number of recent salmonella infections to egg dishes — and eventually linked them to the Rose Acre Farms location in North Carolina. Testing of samples from that farm revealed the same strain of the bacteria that was recorded in the illnesses.\u003c/p>\n\u003cp>The investigation is continuing, \u003ca href=\"https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm604644.htm#consumers\">the FDA says\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears","authors":["byline_bayareabites_126864"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_33","bayareabites_888"],"featImg":"bayareabites_126865","label":"source_bayareabites_126864"},"bayareabites_125782":{"type":"posts","id":"bayareabites_125782","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125782","score":null,"sort":[1521160727000]},"guestAuthors":[],"slug":"how-an-iowa-law-requiring-grocers-to-sell-conventional-eggs-is-stirring-controversy","title":"How an Iowa Law Requiring Grocers to Sell Conventional Eggs is Stirring Controversy","publishDate":1521160727,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Supporters of a new bill say its purpose is for more equity for low-income consumers, but advocates claim it’s propping up industrial agriculture.\u003c/em>\u003c/p>\n\u003cp>Despite igniting a \u003ca href=\"https://www.theguardian.com/environment/2018/mar/07/iowa-stores-may-be-forced-to-sell-eggs-from-battery-hens\">national controversy\u003c/a>, Iowa lawmakers are quickly moving forward with a law that would require grocery stores to sell conventional eggs from hens raised in battery cages if they also sell “specialty” eggs with labels like cage-free and free-range. The House passed \u003ca href=\"https://www.legis.iowa.gov/legislation/BillBook?ga=87&ba=HF2408\">House File 2408\u003c/a> at the end of February, and it then passed the Senate earlier this week. The bill has now been sent to Governor Kim Reynolds to be signed into law.\u003c/p>\n\u003cp>Animal rights and food safety groups like \u003ca href=\"https://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> and the \u003ca href=\"http://www.humanesociety.org/?credit=web_id93480558\">Humane Society of the United States (HSUS)\u003c/a> are fighting against its passage, urging governor Reynolds to veto the law. The stated intent of the law is to guarantee access to eggs for low-income recipients of the Special Supplemental Nutrition Program for Women, Infants, and Children ( WIC) benefits, who are not allowed to buy cage-free eggs. (More on that below.) However, advocates say it’s a blatant attempt to prop up the caged-egg industry at a time when American consumers are demanding more humane conditions for farm animals.\u003c/p>\n\u003cp>“Each hen caged by the egg industry has less space than the dimensions of an iPad,” said Chris Holbein, public policy director of farm animal protection for HSUS. “Not only is this extremely cruel, but it \u003ca href=\"http://www.humanesociety.org/issues/confinement_farm/facts/salmonella.html\">increases food safety risks\u003c/a>.”\u003c/p>\n\u003cp>Iowa is the \u003ca href=\"https://www.iowaegg.org/iowa-egg-farmers/\">leading producer\u003c/a> of eggs in the country, and its caged egg industry purchases massive amounts of the state’s commodity corn and soy for feed. Representative Jarad Klein, who introduced the bill in the House, has received considerable \u003ca href=\"https://www.followthemoney.org/entity-details?eid=12999607\">campaign contributions\u003c/a> in the past from agribusiness companies and groups with a major stake in those industries, such as Monsanto and the Iowa Corn Growers Association.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“As a proud Iowa egg producer and small sustainable and traditional family farmer, I know firsthand just how harmful industrial animal agriculture has been to the Iowa way of life,” farmer Becky Higgins wrote \u003ca href=\"https://www.desmoinesregister.com/story/opinion/columnists/iowa-view/2018/02/20/iowa-legislature-tell-grocers-what-kind-eggs-they-can-sell/355510002/\">in recent an op-ed\u003c/a> in the \u003cem>Des Moines Register\u003c/em>. “The government has no place mandating that grocers must sell a product that family farmers, businesses, and consumers reject.”\u003c/p>\n\u003cp>Opponents of the law also say it is anti-free market. “During this whole movement of going from caged to cage-free, the big argument that was given by the same agribusiness groups, was that we should let the market make these decisions,” said Matt O’Hayer, founder of \u003ca href=\"https://vitalfarms.com/\">Vital Farms\u003c/a>, the country’s largest producer of pasture-raised eggs. “All of a sudden, now that the market has made a decision, they’ve come back and said, instead, that they want to use legislation to force grocery stores to sell these [conventional eggs].”\u003c/p>\n\u003cp>Whether it’s ultimately enacted or not, the law points to a larger battle that will continue to play out as conventional egg producers look for ways to hang onto as much of the market as possible as more retailers and consumers choose alternatives like cage-free, pasture-raised, and organic.\u003c/p>\n\u003ch4>\u003cstrong>Details and Implications of the Law\u003c/strong>\u003c/h4>\n\u003cp>Despite receiving national attention, the immediate implication of the bill is that it could slow the tidal shift toward cage-free eggs, at least in Iowa.\u003c/p>\n\u003cp>The legislation applies only to grocers that accept benefits through the U.S. Department of Agriculture’s (USDA) WIC program, a supplemental nutrition program for low-income mothers and their children. It also only applies to grocers that sold conventional eggs before January 1, 2018. That means stores that already only sell cage-free eggs would not be affected, and new grocers that make that choice would also be exempt.\u003c/p>\n\u003cp>The retailers most likely to be affected are grocers that have made commitments to switch to entirely cage-free within the next few years. Walmart, for example, has close to \u003ca href=\"https://idph.iowa.gov/Portals/1/userfiles/184/WIC%20Approved%20Vendors_2.pdf\">60 stores\u003c/a> that accept WIC benefits in Iowa and has \u003ca href=\"https://news.walmart.com/news-archive/2016/04/05/walmart-us-announces-transition-to-cage-free-egg-supply-chain-by-2025\">pledged\u003c/a> to transition to a completely cage-free supply chain by 2025. Under this law, its Iowa stores would have to reverse course.\u003c/p>\n\u003cp>Why can’t WIC recipients buy cage-free eggs? While the USDA does not mandate the exact \u003ca href=\"https://www.fns.usda.gov/wic/wic-food-packages-regulatory-requirements-wic-eligible-foods#EGGS\">type of eggs\u003c/a> WIC recipients can buy, some states do, in order to keep purchasing within budget constraints. In Iowa and many other states, that means WIC recipients are not allowed to buy eggs that make “any special health claims.”\u003c/p>\n\u003cp>In other states it’s even more specific. New York, for example, specifically omits from WIC eggs labeled cage-free, free-range, or organic. In other words, if all grocery stores in New York started only selling cage-free eggs tomorrow, recipients of WIC wouldn’t be able to buy eggs with their benefits at all. Since nearly all of the country’s national grocery chains have committed to switching to cage-free, those WIC requirements may have to be reconsidered.\u003c/p>\n\u003cp>In Iowa, critics say the state lawmakers are using the government assistance program as a ploy, since some of the biggest grocery chains, like \u003ca href=\"https://hy-vee-company.azurewebsites.net/corporate/news-events/news-press-releases/hy-vees-statement-on-cage-free-eggs/\">Hy-Vee,\u003c/a> have publicly said they would not make the switch. Advocates say that shows that the bill’s real objective is to prop up agribusiness.\u003c/p>\n\u003cp>But the tactic draws attention to what could be a real issue as consumer demand shifts toward eggs from chickens raised in more humane environments generally. According to \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/livestock-poultry-seed-program\">the UDSA Livestock, Poultry, and Seed Program\u003c/a>, the percentage of egg-laying hens being raised cage-free compared to all egg-laying hens in the U.S. rose from just over 3 percent in 2007 to over 16 percent in 2018.\u003c/p>\n\u003cp>“More than 200 of the world’s leading companies, including Walmart, Costco, Dollar Tree, and McDonalds are switching exclusively to cage-free eggs because doing so is better for their customers and for animals,” said HSUS’s Holbein. And while Iowa egg producers may think this law will help them in the short term, he says, it goes against their long-term interests, because they “will inevitably have to meet the growing demand for cage-free conversions by consumers and retailers,” he said.\u003c/p>\n\u003cp>In other states, momentum to pass cage-free laws have moved in in the opposite direction. California’s \u003ca href=\"https://ballotpedia.org/California_Proposition_2,_Standards_for_Confining_Farm_Animals_(2008)\">Proposition 2\u003c/a> was the first state law to ban the confinement of chickens in battery cages. In Massachusetts in 2016, 77 percent of voters approved a \u003ca href=\"https://civileats.com/2015/09/08/the-cage-free-egg-battle-goes-to-massachusetts/\">measure\u003c/a> that would only allow cage-free eggs to be sold in the state after 2022. In both states, however, those laws are being challenged in lawsuits brought by other states.\u003c/p>\n\u003cp>And even with the passage of those laws, there remains plenty of uncertainty about truth-in-labeling on “free-range” eggs. Earlier this year, Walmart was \u003ca href=\"https://newfoodeconomy.org/walmart-organic-egg-outdoor-access-fraud-lawsuit/\">hit with a class-action lawsuit\u003c/a> alleging the retailer and Cal-Maine Foods misled shoppers by describing eggs from hens raised in eight windowless structures in Kansas as coming from birds “free to roam, nest and perch in a protected barn with outdoor access.”\u003c/p>\n\u003cp>The battle, then, will continue—in Iowa and across the country.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/09/how-an-iowa-law-requiring-grocers-to-sell-conventional-eggs-is-stirring-controversy/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Supporters of a new bill say its purpose is for more equity for low-income consumers, but advocates claim it’s propping up industrial agriculture.","status":"publish","parent":0,"modified":1521216733,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1268},"headData":{"title":"How an Iowa Law Requiring Grocers to Sell Conventional Eggs is Stirring Controversy | KQED","description":"Supporters of a new bill say its purpose is for more equity for low-income consumers, but advocates claim it’s propping up industrial agriculture.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How an Iowa Law Requiring Grocers to Sell Conventional Eggs is Stirring Controversy","datePublished":"2018-03-16T00:38:47.000Z","dateModified":"2018-03-16T16:12:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"125782 https://ww2.kqed.org/bayareabites/?p=125782","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/15/how-an-iowa-law-requiring-grocers-to-sell-conventional-eggs-is-stirring-controversy/","disqusTitle":"How an Iowa Law Requiring Grocers to Sell Conventional Eggs is Stirring Controversy","nprByline":"\u003ca href=\"https://civileats.com/author/lheld/\">Lisa Held,\u003c/a> \u003ca href=\"https://civileats.com/\">Civil Eats\u003c/a>","path":"/bayareabites/125782/how-an-iowa-law-requiring-grocers-to-sell-conventional-eggs-is-stirring-controversy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Supporters of a new bill say its purpose is for more equity for low-income consumers, but advocates claim it’s propping up industrial agriculture.\u003c/em>\u003c/p>\n\u003cp>Despite igniting a \u003ca href=\"https://www.theguardian.com/environment/2018/mar/07/iowa-stores-may-be-forced-to-sell-eggs-from-battery-hens\">national controversy\u003c/a>, Iowa lawmakers are quickly moving forward with a law that would require grocery stores to sell conventional eggs from hens raised in battery cages if they also sell “specialty” eggs with labels like cage-free and free-range. The House passed \u003ca href=\"https://www.legis.iowa.gov/legislation/BillBook?ga=87&ba=HF2408\">House File 2408\u003c/a> at the end of February, and it then passed the Senate earlier this week. The bill has now been sent to Governor Kim Reynolds to be signed into law.\u003c/p>\n\u003cp>Animal rights and food safety groups like \u003ca href=\"https://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> and the \u003ca href=\"http://www.humanesociety.org/?credit=web_id93480558\">Humane Society of the United States (HSUS)\u003c/a> are fighting against its passage, urging governor Reynolds to veto the law. The stated intent of the law is to guarantee access to eggs for low-income recipients of the Special Supplemental Nutrition Program for Women, Infants, and Children ( WIC) benefits, who are not allowed to buy cage-free eggs. (More on that below.) However, advocates say it’s a blatant attempt to prop up the caged-egg industry at a time when American consumers are demanding more humane conditions for farm animals.\u003c/p>\n\u003cp>“Each hen caged by the egg industry has less space than the dimensions of an iPad,” said Chris Holbein, public policy director of farm animal protection for HSUS. “Not only is this extremely cruel, but it \u003ca href=\"http://www.humanesociety.org/issues/confinement_farm/facts/salmonella.html\">increases food safety risks\u003c/a>.”\u003c/p>\n\u003cp>Iowa is the \u003ca href=\"https://www.iowaegg.org/iowa-egg-farmers/\">leading producer\u003c/a> of eggs in the country, and its caged egg industry purchases massive amounts of the state’s commodity corn and soy for feed. Representative Jarad Klein, who introduced the bill in the House, has received considerable \u003ca href=\"https://www.followthemoney.org/entity-details?eid=12999607\">campaign contributions\u003c/a> in the past from agribusiness companies and groups with a major stake in those industries, such as Monsanto and the Iowa Corn Growers Association.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“As a proud Iowa egg producer and small sustainable and traditional family farmer, I know firsthand just how harmful industrial animal agriculture has been to the Iowa way of life,” farmer Becky Higgins wrote \u003ca href=\"https://www.desmoinesregister.com/story/opinion/columnists/iowa-view/2018/02/20/iowa-legislature-tell-grocers-what-kind-eggs-they-can-sell/355510002/\">in recent an op-ed\u003c/a> in the \u003cem>Des Moines Register\u003c/em>. “The government has no place mandating that grocers must sell a product that family farmers, businesses, and consumers reject.”\u003c/p>\n\u003cp>Opponents of the law also say it is anti-free market. “During this whole movement of going from caged to cage-free, the big argument that was given by the same agribusiness groups, was that we should let the market make these decisions,” said Matt O’Hayer, founder of \u003ca href=\"https://vitalfarms.com/\">Vital Farms\u003c/a>, the country’s largest producer of pasture-raised eggs. “All of a sudden, now that the market has made a decision, they’ve come back and said, instead, that they want to use legislation to force grocery stores to sell these [conventional eggs].”\u003c/p>\n\u003cp>Whether it’s ultimately enacted or not, the law points to a larger battle that will continue to play out as conventional egg producers look for ways to hang onto as much of the market as possible as more retailers and consumers choose alternatives like cage-free, pasture-raised, and organic.\u003c/p>\n\u003ch4>\u003cstrong>Details and Implications of the Law\u003c/strong>\u003c/h4>\n\u003cp>Despite receiving national attention, the immediate implication of the bill is that it could slow the tidal shift toward cage-free eggs, at least in Iowa.\u003c/p>\n\u003cp>The legislation applies only to grocers that accept benefits through the U.S. Department of Agriculture’s (USDA) WIC program, a supplemental nutrition program for low-income mothers and their children. It also only applies to grocers that sold conventional eggs before January 1, 2018. That means stores that already only sell cage-free eggs would not be affected, and new grocers that make that choice would also be exempt.\u003c/p>\n\u003cp>The retailers most likely to be affected are grocers that have made commitments to switch to entirely cage-free within the next few years. Walmart, for example, has close to \u003ca href=\"https://idph.iowa.gov/Portals/1/userfiles/184/WIC%20Approved%20Vendors_2.pdf\">60 stores\u003c/a> that accept WIC benefits in Iowa and has \u003ca href=\"https://news.walmart.com/news-archive/2016/04/05/walmart-us-announces-transition-to-cage-free-egg-supply-chain-by-2025\">pledged\u003c/a> to transition to a completely cage-free supply chain by 2025. Under this law, its Iowa stores would have to reverse course.\u003c/p>\n\u003cp>Why can’t WIC recipients buy cage-free eggs? While the USDA does not mandate the exact \u003ca href=\"https://www.fns.usda.gov/wic/wic-food-packages-regulatory-requirements-wic-eligible-foods#EGGS\">type of eggs\u003c/a> WIC recipients can buy, some states do, in order to keep purchasing within budget constraints. In Iowa and many other states, that means WIC recipients are not allowed to buy eggs that make “any special health claims.”\u003c/p>\n\u003cp>In other states it’s even more specific. New York, for example, specifically omits from WIC eggs labeled cage-free, free-range, or organic. In other words, if all grocery stores in New York started only selling cage-free eggs tomorrow, recipients of WIC wouldn’t be able to buy eggs with their benefits at all. Since nearly all of the country’s national grocery chains have committed to switching to cage-free, those WIC requirements may have to be reconsidered.\u003c/p>\n\u003cp>In Iowa, critics say the state lawmakers are using the government assistance program as a ploy, since some of the biggest grocery chains, like \u003ca href=\"https://hy-vee-company.azurewebsites.net/corporate/news-events/news-press-releases/hy-vees-statement-on-cage-free-eggs/\">Hy-Vee,\u003c/a> have publicly said they would not make the switch. Advocates say that shows that the bill’s real objective is to prop up agribusiness.\u003c/p>\n\u003cp>But the tactic draws attention to what could be a real issue as consumer demand shifts toward eggs from chickens raised in more humane environments generally. According to \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/livestock-poultry-seed-program\">the UDSA Livestock, Poultry, and Seed Program\u003c/a>, the percentage of egg-laying hens being raised cage-free compared to all egg-laying hens in the U.S. rose from just over 3 percent in 2007 to over 16 percent in 2018.\u003c/p>\n\u003cp>“More than 200 of the world’s leading companies, including Walmart, Costco, Dollar Tree, and McDonalds are switching exclusively to cage-free eggs because doing so is better for their customers and for animals,” said HSUS’s Holbein. And while Iowa egg producers may think this law will help them in the short term, he says, it goes against their long-term interests, because they “will inevitably have to meet the growing demand for cage-free conversions by consumers and retailers,” he said.\u003c/p>\n\u003cp>In other states, momentum to pass cage-free laws have moved in in the opposite direction. California’s \u003ca href=\"https://ballotpedia.org/California_Proposition_2,_Standards_for_Confining_Farm_Animals_(2008)\">Proposition 2\u003c/a> was the first state law to ban the confinement of chickens in battery cages. In Massachusetts in 2016, 77 percent of voters approved a \u003ca href=\"https://civileats.com/2015/09/08/the-cage-free-egg-battle-goes-to-massachusetts/\">measure\u003c/a> that would only allow cage-free eggs to be sold in the state after 2022. In both states, however, those laws are being challenged in lawsuits brought by other states.\u003c/p>\n\u003cp>And even with the passage of those laws, there remains plenty of uncertainty about truth-in-labeling on “free-range” eggs. Earlier this year, Walmart was \u003ca href=\"https://newfoodeconomy.org/walmart-organic-egg-outdoor-access-fraud-lawsuit/\">hit with a class-action lawsuit\u003c/a> alleging the retailer and Cal-Maine Foods misled shoppers by describing eggs from hens raised in eight windowless structures in Kansas as coming from birds “free to roam, nest and perch in a protected barn with outdoor access.”\u003c/p>\n\u003cp>The battle, then, will continue—in Iowa and across the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/09/how-an-iowa-law-requiring-grocers-to-sell-conventional-eggs-is-stirring-controversy/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125782/how-an-iowa-law-requiring-grocers-to-sell-conventional-eggs-is-stirring-controversy","authors":["byline_bayareabites_125782"],"categories":["bayareabites_2035"],"tags":["bayareabites_9887","bayareabites_11915","bayareabites_11914","bayareabites_8249","bayareabites_33"],"featImg":"bayareabites_125783","label":"bayareabites"},"bayareabites_124284":{"type":"posts","id":"bayareabites_124284","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124284","score":null,"sort":[1515088577000]},"guestAuthors":[],"slug":"youll-be-shelling-out-more-money-for-eggs-in-2018","title":"You'll Be Shelling Out More Money For Eggs In 2018","publishDate":1515088577,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The U.S. Department of Agriculture predicts consumers will be paying less for beef, pork, lamb, chicken and turkey in early 2018 than at the start of 2017. Not so for eggs.\u003c/p>\n\u003cp>Egg prices during the first three months of 2018 are likely to be more than 35 percent higher than they were during the same period of 2017, USDA's Economic Research Service \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/86243/ldp-m-282.pdf?v=43087\">says\u003c/a>. The increase, from about 80 cents for a dozen grade A large eggs at the start of 2017 to predictions of $1.06 to $1.12 for a dozen, is due to several months of increased sales.\u003c/p>\n\u003cp>Iowa State University professor Hongwei Xin, who directs the school's Egg Industry Center, says domestic and international demand for U.S. eggs are on the rise.\u003c/p>\n\u003cp>\"We are at 273.7, about 274 eggs per capita per year,\" he says of U.S. consumption. \"This is the highest of the past 38 years.\" And he says it's expected to continue climbing.\u003c/p>\n\u003cp>Meanwhile, bird flu, which devastated the Midwest poultry sector in 2015, affected egg production this year in other countries, including South Korea, the Philippines, South Africa and the Netherlands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These AI (avian influenza) outbreaks in other countries, it's very unfortunate for them, but does benefit our industry somewhat,\" Xin says.\u003c/p>\n\u003cp>The European market was further dented in August, when an insecticide that's used to control fleas in pets may have been inappropriately used by cleaning crews in the Netherlands to reduce lice in chickens. The \u003ca href=\"http://www.bbc.com/news/world-europe-40878381\">BBC reported\u003c/a> that the European Union bans the use of the insecticide Fipronil in food animals and millions of eggs were pulled from the market.\u003c/p>\n\u003cp>U.S. egg producers appear to be increasing the size of their laying flocks, which ultimately will increase supply and potentially push prices down, the USDA says.\u003c/p>\n\u003cp>Xin also says it's important to take the long view of egg prices. From 2010-2014, the average price of a dozen eggs in the first quarter was $1.22 per dozen. That was before the avian flu outbreak wreaked havoc on the industry, so the projection for the next few months is below what consumers have weathered in the recent past.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://harvestpublicmedia.org/\" rel=\"noopener\" target=\"_blank\">Harvest Public Media\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"High demand, bird flu and insecticides have all driven prices higher, but there is a sunny side: U.S. producers appear to be increasing the size of their laying flocks, which may push costs down.","status":"publish","parent":0,"modified":1515088577,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":391},"headData":{"title":"You'll Be Shelling Out More Money For Eggs In 2018 | KQED","description":"High demand, bird flu and insecticides have all driven prices higher, but there is a sunny side: U.S. producers appear to be increasing the size of their laying flocks, which may push costs down.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"You'll Be Shelling Out More Money For Eggs In 2018","datePublished":"2018-01-04T17:56:17.000Z","dateModified":"2018-01-04T17:56:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124284 https://ww2.kqed.org/bayareabites/?p=124284","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/04/youll-be-shelling-out-more-money-for-eggs-in-2018/","disqusTitle":"You'll Be Shelling Out More Money For Eggs In 2018","nprImageCredit":"Nikada","nprByline":"Amy Mayer, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Getty Images","nprStoryId":"575368028","nprApiLink":"http://api.npr.org/query?id=575368028&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018?ft=nprml&f=575368028","nprRetrievedStory":"1","nprPubDate":"Thu, 04 Jan 2018 08:00:00 -0500","nprStoryDate":"Thu, 04 Jan 2018 08:00:14 -0500","nprLastModifiedDate":"Thu, 04 Jan 2018 08:00:14 -0500","path":"/bayareabites/124284/youll-be-shelling-out-more-money-for-eggs-in-2018","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture predicts consumers will be paying less for beef, pork, lamb, chicken and turkey in early 2018 than at the start of 2017. Not so for eggs.\u003c/p>\n\u003cp>Egg prices during the first three months of 2018 are likely to be more than 35 percent higher than they were during the same period of 2017, USDA's Economic Research Service \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/86243/ldp-m-282.pdf?v=43087\">says\u003c/a>. The increase, from about 80 cents for a dozen grade A large eggs at the start of 2017 to predictions of $1.06 to $1.12 for a dozen, is due to several months of increased sales.\u003c/p>\n\u003cp>Iowa State University professor Hongwei Xin, who directs the school's Egg Industry Center, says domestic and international demand for U.S. eggs are on the rise.\u003c/p>\n\u003cp>\"We are at 273.7, about 274 eggs per capita per year,\" he says of U.S. consumption. \"This is the highest of the past 38 years.\" And he says it's expected to continue climbing.\u003c/p>\n\u003cp>Meanwhile, bird flu, which devastated the Midwest poultry sector in 2015, affected egg production this year in other countries, including South Korea, the Philippines, South Africa and the Netherlands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These AI (avian influenza) outbreaks in other countries, it's very unfortunate for them, but does benefit our industry somewhat,\" Xin says.\u003c/p>\n\u003cp>The European market was further dented in August, when an insecticide that's used to control fleas in pets may have been inappropriately used by cleaning crews in the Netherlands to reduce lice in chickens. The \u003ca href=\"http://www.bbc.com/news/world-europe-40878381\">BBC reported\u003c/a> that the European Union bans the use of the insecticide Fipronil in food animals and millions of eggs were pulled from the market.\u003c/p>\n\u003cp>U.S. egg producers appear to be increasing the size of their laying flocks, which ultimately will increase supply and potentially push prices down, the USDA says.\u003c/p>\n\u003cp>Xin also says it's important to take the long view of egg prices. From 2010-2014, the average price of a dozen eggs in the first quarter was $1.22 per dozen. That was before the avian flu outbreak wreaked havoc on the industry, so the projection for the next few months is below what consumers have weathered in the recent past.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://harvestpublicmedia.org/\" rel=\"noopener\" target=\"_blank\">Harvest Public Media\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124284/youll-be-shelling-out-more-money-for-eggs-in-2018","authors":["byline_bayareabites_124284"],"categories":["bayareabites_1962","bayareabites_1874"],"tags":["bayareabites_33","bayareabites_835"],"featImg":"bayareabites_124287","label":"bayareabites"},"bayareabites_117566":{"type":"posts","id":"bayareabites_117566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117566","score":null,"sort":[1495382760000]},"guestAuthors":[],"slug":"cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old","title":"Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old","publishDate":1495382760,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3\u003c/p>\n\u003cp>They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ... which is probably why people are obsessively whipping them up and sharing their pictures on social media.\u003c/p>\n\u003cp>Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.\u003c/p>\n\u003cp>\"They are basically a very, very old dish. It's essentially something called Eggs in Snow, which the French have been making for centuries. And it's suddenly taking off on Instagram,\" says \u003ca href=\"http://www.seriouseats.com/editors/daniel-gritzer\">Daniel Gritzer\u003c/a>, the culinary director at \u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://gallica.bnf.fr/ark:/12148/bpt6k114423k/f233.item.r=neige.langFR\">recipe\u003c/a> for \u003cem>Oeufs à la Neige \u003c/em>(eggs in snow), in\u003cem> Le Cuisinier François\u003c/em>, a seminal cookbook published in 1651, just as France was beginning a revolution in cookery that would make it the culinary leader of the world for centuries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Modern cloud eggs are simple to make, but look sophisticated. Recipes vary, but basically, you take an egg, separate the whites and yolk, beat the whites into a stiff foam and season to taste. Then you scoop the foam into a cloud-like form on a baking sheet covered with parchment, leaving a hollow in the middle for the yolk, and pop it into the oven at 450 degrees Fahrenheit. In some versions, the yolk goes into the oven at the same time as the whites; in others, the whites bake first for a few minutes, then the yolk is added and the whole thing is baked for a couple of minutes longer. Baking times vary, but recipes generally call for around 5 to 6 minutes total.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BUPlGrVDqRe/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Yes - I made #cloudeggs and yes I feel like a smug hipster food wanker #instaegg #instafood #foodwanker #hipsterfood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Joanna Richardson (@jojolovesprosecco) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-18T18:16:57+00:00\">May 18, 2017 at 11:16am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>The 17th century version was cooked a bit differently: Instead of hand-mixers or whisks, chefs used bundles of finely split sticks. The egg foam and yolk were placed on a buttered dish and baked atop of coals instead of in an oven. The whole thing was heated from above with a cooking tool called a salamander – basically, a hot fire shovel held over the dish. (Think of it as a 1600s version of a butane kitchen torch or a form of controlled broiling.) It was served with a sprinkle of sugar. These days, the name \"eggs in snow\" (or \"snow eggs\") denotes a different dish: a dessert made of meringue poached in sweetened milk and served with a custard. (It's a French classic, and \u003ca href=\"http://www.nytimes.com/1985/04/07/magazine/food-a-classic-confusion.html\">was a favorite\u003c/a> of famed food writer Craig Claiborne.) But the snow eggs described in that 1651 recipe were essentially the same thing as cloud eggs, agrees Paula Marcoux, a food historian who specializes in re-creating recipes using period cooking techniques.\u003c/p>\n\u003cfigure id=\"attachment_117568\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg\" alt=\"Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs.\" width=\"1489\" height=\"1124\" class=\"size-full wp-image-117568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-520x393.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs. \u003ccite>(Courtesy of Paula Marcoux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like today's cloud eggs, Marcoux says, the 17th century recipe was likely a novelty dish meant to impress. \"It's just one of those things rich people did for amusement ... kind of like today.\"\u003c/p>\n\u003cp>And chefs of the era were also beginning to unravel the mysteries of cooking science. \"Seventeenth\u003csup> \u003c/sup>century people are figuring out how proteins work – it's the very earliest phases of what becomes fine French cooking,\" says Marcoux.\u003c/p>\n\u003cp>Nowadays, chefs know that when you beat an egg white, you're actually participating in a cool bit of biochemistry. Egg whites are mostly liquid, but they're full of proteins. When beaten, those proteins unfold and bind with each other, creating a structure.\u003c/p>\n\u003cp>\"They start to arrange themselves into a network, like a net, as they bond to each other and stretch out,\" explains Gritzer. That structure traps the air introduced through beating, and also holds the water in egg whites in place. The result is foam.\u003c/p>\n\u003cp>It's a touch of kitchen magic that has fascinated cooks for centuries.\u003c/p>\n\u003cp>\"Even in 19th-century America, people were excited,\" says Marcoux. And later, \"in the 1950s, people were crazy about making meringue pies. It's almost something home cooks tap into as a show-offy kind of thing. We see that happening in generation after generation of home cooks.\"\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:61.57407407407407% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BT9GslVAqUg/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Have you ever made cloud eggs? This updated take on baked eggs yields the lightest, fluffiest egg whites and a perfectly runny yolk. ☁️🍳👌🏻 Tap @justataste for this Cloud Eggs on Toast recipe, just in time for #mothersday! 💕 . . . #cloudeggs #buzzfeast #EEEEEats #foodandwine #huffposttaste #RSlove #marthafood #mywilliamssonoma #feedfeed @thefeedfeed #brunch #tastingtable #breakfast #todayfood #instafood #bhgfood #MyAllRecipes #beautifulcuisines #f52grams #thekitchn #eggs\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Kelly Senyei - Just a Taste® (@justataste) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-11T14:04:55+00:00\">May 11, 2017 at 7:04am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>In my home kitchen, I gave cloud eggs a whirl. On their own, they're pretty but bland. But a dash of salt and pepper, a dusting of Sunny Paris spice blend (purple shallots, chives, dill weed, basil and peppercorn, among other things) and a generous sprinkling of grated sharp cheddar, all folded into the foam before baking, fixed things nicely.\u003c/p>\n\u003cp>As for cloud eggs' 17th century counterpart? That was surprisingly scrumptious, says Marcoux. My queries had piqued her curiosity, so she tackled the 1651 recipe using historically accurate tools — hot fire shovel and all. She'd been skeptical beforehand, but \"it was as delicious as it was silly!\" she reported back.\u003c/p>\n\u003cp>So if you should encounter cloud eggs in the wilds of the Internet, instead of asking yourself, as \u003cem>The Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/food/wp/2017/05/16/what-are-cloud-eggs-the-latest-food-trend-flooding-your-instagram-feed/?utm_term=.ec8d308abdd0\">did recently\u003c/a>, \"Uh, why is this a thing?\" just know the answer is: Because we are human and there is little new under the sun — not even cloud eggs.\u003c/p>\n\u003cp>\u003cem>Maria Godoy is a senior editor with NPR and host of The Salt. She's on Twitter: @mgodoyh.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The fanciful dish was meant to impress nearly 400 years ago, so don't roll your eyes at photos of these pretty edibles: They're actually a time-honored tradition tinged with a bit of kitchen science.","status":"publish","parent":0,"modified":1495382926,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1080},"headData":{"title":"Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old | KQED","description":"The fanciful dish was meant to impress nearly 400 years ago, so don't roll your eyes at photos of these pretty edibles: They're actually a time-honored tradition tinged with a bit of kitchen science.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old","datePublished":"2017-05-21T16:06:00.000Z","dateModified":"2017-05-21T16:08:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117566 https://ww2.kqed.org/bayareabites/?p=117566","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/21/cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old/","disqusTitle":"Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old","source":"Food Trends and Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprImageCredit":"Maria Godoy","nprByline":"Maria Godoy, NPR Food","nprImageAgency":"NPR","nprStoryId":"529127751","nprApiLink":"http://api.npr.org/query?id=529127751&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/21/529127751/cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old?ft=nprml&f=529127751","nprRetrievedStory":"1","nprPubDate":"Sun, 21 May 2017 10:53:00 -0400","nprStoryDate":"Sun, 21 May 2017 07:00:00 -0400","nprLastModifiedDate":"Sun, 21 May 2017 10:53:52 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3?orgId=1&topicId=1053&d=195&p=10&story=529127751&t=progseg&e=529364442&seg=7&ft=nprml&f=529127751","nprAudioM3u":"http://api.npr.org/m3u/1529364548-3fc6b7.m3u?orgId=1&topicId=1053&d=195&p=10&story=529127751&t=progseg&e=529364442&seg=7&ft=nprml&f=529127751","path":"/bayareabites/117566/cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3?orgId=1&topicId=1053&d=195&p=10&story=529127751&t=progseg&e=529364442&seg=7&ft=nprml&f=529127751","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ... which is probably why people are obsessively whipping them up and sharing their pictures on social media.\u003c/p>\n\u003cp>Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.\u003c/p>\n\u003cp>\"They are basically a very, very old dish. It's essentially something called Eggs in Snow, which the French have been making for centuries. And it's suddenly taking off on Instagram,\" says \u003ca href=\"http://www.seriouseats.com/editors/daniel-gritzer\">Daniel Gritzer\u003c/a>, the culinary director at \u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://gallica.bnf.fr/ark:/12148/bpt6k114423k/f233.item.r=neige.langFR\">recipe\u003c/a> for \u003cem>Oeufs à la Neige \u003c/em>(eggs in snow), in\u003cem> Le Cuisinier François\u003c/em>, a seminal cookbook published in 1651, just as France was beginning a revolution in cookery that would make it the culinary leader of the world for centuries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Modern cloud eggs are simple to make, but look sophisticated. Recipes vary, but basically, you take an egg, separate the whites and yolk, beat the whites into a stiff foam and season to taste. Then you scoop the foam into a cloud-like form on a baking sheet covered with parchment, leaving a hollow in the middle for the yolk, and pop it into the oven at 450 degrees Fahrenheit. In some versions, the yolk goes into the oven at the same time as the whites; in others, the whites bake first for a few minutes, then the yolk is added and the whole thing is baked for a couple of minutes longer. Baking times vary, but recipes generally call for around 5 to 6 minutes total.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BUPlGrVDqRe/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Yes - I made #cloudeggs and yes I feel like a smug hipster food wanker #instaegg #instafood #foodwanker #hipsterfood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Joanna Richardson (@jojolovesprosecco) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-18T18:16:57+00:00\">May 18, 2017 at 11:16am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>The 17th century version was cooked a bit differently: Instead of hand-mixers or whisks, chefs used bundles of finely split sticks. The egg foam and yolk were placed on a buttered dish and baked atop of coals instead of in an oven. The whole thing was heated from above with a cooking tool called a salamander – basically, a hot fire shovel held over the dish. (Think of it as a 1600s version of a butane kitchen torch or a form of controlled broiling.) It was served with a sprinkle of sugar. These days, the name \"eggs in snow\" (or \"snow eggs\") denotes a different dish: a dessert made of meringue poached in sweetened milk and served with a custard. (It's a French classic, and \u003ca href=\"http://www.nytimes.com/1985/04/07/magazine/food-a-classic-confusion.html\">was a favorite\u003c/a> of famed food writer Craig Claiborne.) But the snow eggs described in that 1651 recipe were essentially the same thing as cloud eggs, agrees Paula Marcoux, a food historian who specializes in re-creating recipes using period cooking techniques.\u003c/p>\n\u003cfigure id=\"attachment_117568\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg\" alt=\"Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs.\" width=\"1489\" height=\"1124\" class=\"size-full wp-image-117568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-520x393.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs. \u003ccite>(Courtesy of Paula Marcoux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like today's cloud eggs, Marcoux says, the 17th century recipe was likely a novelty dish meant to impress. \"It's just one of those things rich people did for amusement ... kind of like today.\"\u003c/p>\n\u003cp>And chefs of the era were also beginning to unravel the mysteries of cooking science. \"Seventeenth\u003csup> \u003c/sup>century people are figuring out how proteins work – it's the very earliest phases of what becomes fine French cooking,\" says Marcoux.\u003c/p>\n\u003cp>Nowadays, chefs know that when you beat an egg white, you're actually participating in a cool bit of biochemistry. Egg whites are mostly liquid, but they're full of proteins. When beaten, those proteins unfold and bind with each other, creating a structure.\u003c/p>\n\u003cp>\"They start to arrange themselves into a network, like a net, as they bond to each other and stretch out,\" explains Gritzer. That structure traps the air introduced through beating, and also holds the water in egg whites in place. The result is foam.\u003c/p>\n\u003cp>It's a touch of kitchen magic that has fascinated cooks for centuries.\u003c/p>\n\u003cp>\"Even in 19th-century America, people were excited,\" says Marcoux. And later, \"in the 1950s, people were crazy about making meringue pies. It's almost something home cooks tap into as a show-offy kind of thing. We see that happening in generation after generation of home cooks.\"\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:61.57407407407407% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BT9GslVAqUg/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Have you ever made cloud eggs? This updated take on baked eggs yields the lightest, fluffiest egg whites and a perfectly runny yolk. ☁️🍳👌🏻 Tap @justataste for this Cloud Eggs on Toast recipe, just in time for #mothersday! 💕 . . . #cloudeggs #buzzfeast #EEEEEats #foodandwine #huffposttaste #RSlove #marthafood #mywilliamssonoma #feedfeed @thefeedfeed #brunch #tastingtable #breakfast #todayfood #instafood #bhgfood #MyAllRecipes #beautifulcuisines #f52grams #thekitchn #eggs\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Kelly Senyei - Just a Taste® (@justataste) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-11T14:04:55+00:00\">May 11, 2017 at 7:04am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>In my home kitchen, I gave cloud eggs a whirl. On their own, they're pretty but bland. But a dash of salt and pepper, a dusting of Sunny Paris spice blend (purple shallots, chives, dill weed, basil and peppercorn, among other things) and a generous sprinkling of grated sharp cheddar, all folded into the foam before baking, fixed things nicely.\u003c/p>\n\u003cp>As for cloud eggs' 17th century counterpart? That was surprisingly scrumptious, says Marcoux. My queries had piqued her curiosity, so she tackled the 1651 recipe using historically accurate tools — hot fire shovel and all. She'd been skeptical beforehand, but \"it was as delicious as it was silly!\" she reported back.\u003c/p>\n\u003cp>So if you should encounter cloud eggs in the wilds of the Internet, instead of asking yourself, as \u003cem>The Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/food/wp/2017/05/16/what-are-cloud-eggs-the-latest-food-trend-flooding-your-instagram-feed/?utm_term=.ec8d308abdd0\">did recently\u003c/a>, \"Uh, why is this a thing?\" just know the answer is: Because we are human and there is little new under the sun — not even cloud eggs.\u003c/p>\n\u003cp>\u003cem>Maria Godoy is a senior editor with NPR and host of The Salt. She's on Twitter: @mgodoyh.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117566/cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old","authors":["byline_bayareabites_117566"],"categories":["bayareabites_11028","bayareabites_4084","bayareabites_358"],"tags":["bayareabites_15855","bayareabites_33"],"featImg":"bayareabites_117567","label":"source_bayareabites_117566"},"bayareabites_115736":{"type":"posts","id":"bayareabites_115736","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115736","score":null,"sort":[1488823208000]},"guestAuthors":[],"slug":"unscrambling-the-nutrition-science-on-eggs","title":"Unscrambling The Nutrition Science On Eggs","publishDate":1488823208,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Historically, when humans have sought a reliable source of calories – particularly one that can be readily nabbed from an unsuspecting animal with minimal exertion and zero horticulture skills – we have often turned to eggs.\u003c/p>\n\u003cp>We've pilfered the ova of countless creatures since Neolithic times. But it is the nutritive and symbolic capacities of the humble bird egg, primarily that of the chicken, that we have most consistently championed: reliable nourishment, a hangover cure, an emblem of rebirth — when necessary, a supreme projectile.\u003c/p>\n\u003cp>As P.G. Wodehouse asked in his 1906 novel, \u003cem>Love Among The Chickens,\u003c/em> \"Have you ever seen a man, woman, or child who wasn't eating an egg or just going to eat an egg or just coming away from eating an egg? I tell you, the good old egg is the foundation of daily life.\"\u003c/p>\n\u003cp>Yet in the late 1970s, our egg appreciation soured. Doctors realized that excess cholesterol in our blood predicts a higher risk of heart disease. Cholesterol is a fatty substance necessary for digestion, cellular function and the production of hormones. When too much of it shuttles through our blood supply, it can accumulate on artery walls and up our risk for heart attack and stroke. By extension, many physicians of the day assumed that eating high-cholesterol foods like butter, red meat and eggs was probably disastrous for our health and should be avoided. Fat phobia ensued.\u003c/p>\n\u003cp>We now know it's more complicated than this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cholesterol no doubt contributes to heart disease by literally blocking our blood vessels. And eating cholesterol can raise levels of it in the blood, but, as a growing body of research has shown, not by that much. Consuming \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24808490?dopt=Abstract\">sugar\u003c/a>, \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114\">trans-fats\u003c/a>, or excessive \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJM199711203372102#t=articleMethods\">saturated fat\u003c/a> can be more harmful to cholesterol levels than dietary\u003cstrong> \u003c/strong>cholesterol itself. Most of the cholesterol in our bodies we make ourselves in the liver, and total body levels are heavily \u003ca href=\"https://www.cdc.gov/cholesterol/family_history.htm\">influenced\u003c/a> by genetics, gender and age.\u003c/p>\n\u003cp>As more and more research suggests that some degree of cholesterol consumption is harmless, if not healthy, the egg's reputation is gradually returning. Yet some experts worry that the science is being misinterpreted and spun by the media, the egg industry and even opportunistic doctors. Diet science tends to be presented and perceived as black or white. Take butter: bad for us one day, not so bad the next. It's an eternal cycle of self-help revenue. Unfortunately, health and science are rarely this simple. And neither is the egg.\u003c/p>\n\u003cp>Our collective fear of cholesterol and other fats in part traces back to results from the famous Framingham Heart Study. Launched in 1948 and still going today, the study began by tracking the lifestyles of 5,209 people from Framingham, Mass. The results, which began to appear in journals in the early 1960s, led to our current understanding of heart health, and how it's affected by factors like exercise, smoking and diet.\u003c/p>\n\u003cp>Dr. Walter Willett, chair of the Harvard T.H. Chan School of Public Health's Nutrition Department, was one of the first physicians to realize that while the Framingham findings showed that cholesterol in the blood is associated with a higher risk of heart disease, no studies at that point had shown that cholesterol \u003cem>consumption\u003c/em> actually increased blood levels.\u003c/p>\n\u003cp>Willett and his colleagues have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10217054\">since\u003c/a> \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4981798/\">studied\u003c/a> thousands of patients for years and have found no evidence that moderate dietary cholesterol or egg consumption increases the risk for heart disease and stroke, except in people with a strong genetic risk for high cholesterol and possibly people with diabetes.\u003c/p>\n\u003cp>His findings echo those from a \u003ca href=\"http://www.bmj.com/content/346/bmj.e8539\">2013 study\u003c/a> published in \u003cem>BMJ\u003c/em> reporting that eating one egg per day is not associated with impaired heart health.\u003c/p>\n\u003cp>\"There is now general consensus that dietary cholesterol, primarily consumed in eggs, and to a lesser extent in certain seafoods like shrimp, has a relatively small effect in raising blood cholesterol,\" explains Dr. Bruce Griffin, who studies the links between nutrition and cardiovascular disease at the University of Surrey in England. Griffin's \u003ca href=\"http://www.surrey.ac.uk/mediacentre/press/2009/2840_twoegg_diet_cracks_cholesterol_issue.htm\">own study\u003c/a> from 2009 found that overweight people prescribed a low-calorie diet that included two eggs a day actually saw a drop in cholesterol levels.\u003c/p>\n\u003cp>The renaissance around cholesterol is not lost on guideline committees, many of which are softening their stance.\u003c/p>\n\u003cp>In 2013 the American College of Cardiology and American Heart Association rattled the medical community by releasing \u003ca href=\"http://www.npr.org/sections/health-shots/2013/11/12/244815077/a-shift-in-cholesterol-advice-could-double-statin-use\">new cholesterol guidelines\u003c/a> that abandoned the long-standing goal of keeping our \"bad cholesterol\" — our LDLs – under 100. The guideline authors based their decision on the lack of randomized-controlled trials supporting a specific target. Too many LDLs tumbling through our bloodstream are no doubt bad, they acknowledge, but dangerous levels in one person might be tolerable in someone else. Also, chasing a specific target through over-treatment could subject patients to drug side effects, which need to be considered.\u003c/p>\n\u003cp>The 2015 Dietary Guidelines for Americans – co-developed by the U.S. Department of Agriculture and U.S. Department of Health and Human Services – also \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">broke with tradition\u003c/a>. General clinical dogma had previously held that total cholesterol should be capped at 300 milligrams per day in healthy people, roughly the amount found in one-and-a-half average-sized chicken eggs. Yet the new guidelines don't include a specific numerical goal. As the authors wrote, \"available evidence shows no appreciable relationship between consumption of dietary cholesterol and [blood] cholesterol ... Cholesterol is not a nutrient of concern for overconsumption.\"\u003c/p>\n\u003cp>But some nutrition scientists worry that this softened official line on cholesterol sends the wrong message.\u003c/p>\n\u003cp>\"The lack of dietary cholesterol recommendations in recently released ... guidelines is controversial,\" says Dr. Wahida Karmally, director of nutrition at the Irving Institute for Clinical and Translational Research at Columbia University. \"This should not be interpreted as an affirmation to ignore dietary cholesterol, since there is clear evidence that it does increase LDL-cholesterol,\" she says.\u003c/p>\n\u003cp>And it does. But by some estimates, only by around 10 percent.\u003c/p>\n\u003cp>Karmally also points out the danger in generalizing study results to the entire population. She notes that a significant portion of population – up to 30 percent, some estimate — are thought to be \"hyper-responders,\" meaning they experience abnormally high spikes in blood cholesterol as a result of consuming cholesterol. Most experts agree that hyper-responders need to be especially diligent about limiting cholesterol consumption.\u003c/p>\n\u003cp>Dr. J. David Spence, a professor of neurology and clinical pharmacology at Western University in London, Ontario, a known egg detractor, is livid at how the 2015 guidelines were interpreted.\u003c/p>\n\u003cp>\"The egg industry and the media seized on the first paragraph of the media release of the new guideline, which said there is not strong data on which to base a specific numerical limit to a dietary cholesterol intake,\" he points out. \"But if we read on, the guidelines recommend that cholesterol intake should be as low as possible and part of a generally healthy diet.\"\u003c/p>\n\u003cp>The report also cautions that foods high in cholesterol are often also high in saturated fat, which itself increases blood cholesterol and the risk of heart disease.\u003c/p>\n\u003cp>Spence likens Big Egg to Big Tobacco in its loose interpretation of scientific data in the interest of profit.\u003c/p>\n\u003cp>In December 2016, a \u003ca href=\"https://www.ncbi.nlm.nih.gov/labs/articles/27710205/\">meta-analysis\u003c/a> published in the \u003cem>Journal of the American College of Nutrition \u003c/em>reported that people who eat an average of one egg a day have a 12 percent lower risk for stroke compared with those who eat fewer eggs. The study also found no link – whether positive or negative – between egg consumption and coronary heart disease\u003cstrong>. \u003c/strong>\u003c/p>\n\u003cp>Yet note the fine print: the study was partially funded by something called the Egg Nutrition Center, a self-described \"nutrition education division of the American Egg Board (AEB), a national checkoff program on all egg farms with more than 75,000 hens.\"\u003c/p>\n\u003cp>\"I am not trying to put egg farmers out of business,\" says Spence. \"[But] the propaganda of the egg industry rests on a half-truth.\"\u003c/p>\n\u003cp>He is referring to the fact that many past studies funded by the egg industry that support egg consumption measured fasting cholesterol levels rather than levels after a meal. Most of us spend a good portion of our day in a post-meal state, when our cholesterol climbs to higher levels – and when it presumably does more damage to our arteries. What's more, by not measuring cholesterol after meals, researchers are unable to identify the hyper-responders, for whom consuming cholesterol poses added health risks.\u003c/p>\n\u003cp>Spence's true gripe lies not with the egg itself, but with the yolk. One jumbo egg yolk contains around 240 milligrams of cholesterol, nearly as much as an entree I was frightened to Google: the \"2/3 lb. Hardee's Monster Thickburger.\" In an email, Spence recommended I try his omelet and frittata recipes while writing this article. Both are made with egg whites, which he cedes is a healthy source of protein.\u003c/p>\n\u003cp>Cholesterol aside, Willet points to other possible health benefits of eggs. They contain some unsaturated fats, associated with a lower risk of heart disease; also iron and a number of vitamins and minerals. And a new \u003ca href=\"http://ajcn.nutrition.org/content/early/2017/01/04/ajcn.116.146753.abstract?sid=1b23d44a-dc47-4e19-b375-dd08e5e4f903&abspop=1&related-urls=yes&legid=ajcn;ajcn.116.146753v1\">Finnish study\u003c/a> – one not affiliated with the egg industry — even suggests that eating one egg a day could improve long-term cognitive function.\u003c/p>\n\u003cp>\"Overall it is hard to say that eggs are good or bad,\" says Willett. \"They're almost certainly no worse than sugary breakfast cereal or a bagel with cream cheese — probably better. In terms of health, they seem to be in the middle somewhere.\"\u003c/p>\n\u003cp>However, in the interest of a healthy breakfast, before cracking into an egg, Willett says to consider fruit, nuts and whole grains, all thought to lower blood cholesterol and the risk of heart disease.\u003c/p>\n\u003cp>\"A bowl of steel cut oats topped with nuts and berries will almost certainly reduce risk of heart disease compared to a breakfast centered on eggs,\" he says. \"That's what I have most mornings, sometimes adding a bit of yogurt. But eggs are clearly not a poison pill.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Bret Stetka is a writer based in New York and an editorial director at \u003ca href=\"http://www.medscape.com/public/bios/bio-bretstetka\" target=\"_blank\">Medscape\u003c/a>. His work has appeared in \u003c/em>Wired\u003cem> and \u003c/em>Scientific American,\u003cem> and on The Atlantic.com. He graduated from the University of Virginia School of Medicine in 2005. He's also on Twitter: \u003ca href=\"https://twitter.com/BretStetka\" target=\"_blank\">@BretStetka\u003c/a>\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"As more research suggests some degree of dietary cholesterol is harmless, if not healthy, the egg's reputation is slowly returning. Yet some experts worry the science is being misinterpreted and spun.","status":"publish","parent":0,"modified":1488823208,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1748},"headData":{"title":"Unscrambling The Nutrition Science On Eggs | KQED","description":"As more research suggests some degree of dietary cholesterol is harmless, if not healthy, the egg's reputation is slowly returning. Yet some experts worry the science is being misinterpreted and spun.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Unscrambling The Nutrition Science On Eggs","datePublished":"2017-03-06T18:00:08.000Z","dateModified":"2017-03-06T18:00:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115736 https://ww2.kqed.org/bayareabites/?p=115736","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/06/unscrambling-the-nutrition-science-on-eggs/","disqusTitle":"Unscrambling The Nutrition Science On Eggs","nprByline":"Bret Stetka, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Kelly Jo Smart/NPR","nprStoryId":"518152471","nprApiLink":"http://api.npr.org/query?id=518152471&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/03/06/518152471/unscrambling-the-nutrition-science-on-eggs?ft=nprml&f=518152471","nprRetrievedStory":"1","nprPubDate":"Mon, 06 Mar 2017 11:42:00 -0500","nprStoryDate":"Mon, 06 Mar 2017 10:58:00 -0500","nprLastModifiedDate":"Mon, 06 Mar 2017 11:42:43 -0500","path":"/bayareabites/115736/unscrambling-the-nutrition-science-on-eggs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Historically, when humans have sought a reliable source of calories – particularly one that can be readily nabbed from an unsuspecting animal with minimal exertion and zero horticulture skills – we have often turned to eggs.\u003c/p>\n\u003cp>We've pilfered the ova of countless creatures since Neolithic times. But it is the nutritive and symbolic capacities of the humble bird egg, primarily that of the chicken, that we have most consistently championed: reliable nourishment, a hangover cure, an emblem of rebirth — when necessary, a supreme projectile.\u003c/p>\n\u003cp>As P.G. Wodehouse asked in his 1906 novel, \u003cem>Love Among The Chickens,\u003c/em> \"Have you ever seen a man, woman, or child who wasn't eating an egg or just going to eat an egg or just coming away from eating an egg? I tell you, the good old egg is the foundation of daily life.\"\u003c/p>\n\u003cp>Yet in the late 1970s, our egg appreciation soured. Doctors realized that excess cholesterol in our blood predicts a higher risk of heart disease. Cholesterol is a fatty substance necessary for digestion, cellular function and the production of hormones. When too much of it shuttles through our blood supply, it can accumulate on artery walls and up our risk for heart attack and stroke. By extension, many physicians of the day assumed that eating high-cholesterol foods like butter, red meat and eggs was probably disastrous for our health and should be avoided. Fat phobia ensued.\u003c/p>\n\u003cp>We now know it's more complicated than this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cholesterol no doubt contributes to heart disease by literally blocking our blood vessels. And eating cholesterol can raise levels of it in the blood, but, as a growing body of research has shown, not by that much. Consuming \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24808490?dopt=Abstract\">sugar\u003c/a>, \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114\">trans-fats\u003c/a>, or excessive \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJM199711203372102#t=articleMethods\">saturated fat\u003c/a> can be more harmful to cholesterol levels than dietary\u003cstrong> \u003c/strong>cholesterol itself. Most of the cholesterol in our bodies we make ourselves in the liver, and total body levels are heavily \u003ca href=\"https://www.cdc.gov/cholesterol/family_history.htm\">influenced\u003c/a> by genetics, gender and age.\u003c/p>\n\u003cp>As more and more research suggests that some degree of cholesterol consumption is harmless, if not healthy, the egg's reputation is gradually returning. Yet some experts worry that the science is being misinterpreted and spun by the media, the egg industry and even opportunistic doctors. Diet science tends to be presented and perceived as black or white. Take butter: bad for us one day, not so bad the next. It's an eternal cycle of self-help revenue. Unfortunately, health and science are rarely this simple. And neither is the egg.\u003c/p>\n\u003cp>Our collective fear of cholesterol and other fats in part traces back to results from the famous Framingham Heart Study. Launched in 1948 and still going today, the study began by tracking the lifestyles of 5,209 people from Framingham, Mass. The results, which began to appear in journals in the early 1960s, led to our current understanding of heart health, and how it's affected by factors like exercise, smoking and diet.\u003c/p>\n\u003cp>Dr. Walter Willett, chair of the Harvard T.H. Chan School of Public Health's Nutrition Department, was one of the first physicians to realize that while the Framingham findings showed that cholesterol in the blood is associated with a higher risk of heart disease, no studies at that point had shown that cholesterol \u003cem>consumption\u003c/em> actually increased blood levels.\u003c/p>\n\u003cp>Willett and his colleagues have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10217054\">since\u003c/a> \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4981798/\">studied\u003c/a> thousands of patients for years and have found no evidence that moderate dietary cholesterol or egg consumption increases the risk for heart disease and stroke, except in people with a strong genetic risk for high cholesterol and possibly people with diabetes.\u003c/p>\n\u003cp>His findings echo those from a \u003ca href=\"http://www.bmj.com/content/346/bmj.e8539\">2013 study\u003c/a> published in \u003cem>BMJ\u003c/em> reporting that eating one egg per day is not associated with impaired heart health.\u003c/p>\n\u003cp>\"There is now general consensus that dietary cholesterol, primarily consumed in eggs, and to a lesser extent in certain seafoods like shrimp, has a relatively small effect in raising blood cholesterol,\" explains Dr. Bruce Griffin, who studies the links between nutrition and cardiovascular disease at the University of Surrey in England. Griffin's \u003ca href=\"http://www.surrey.ac.uk/mediacentre/press/2009/2840_twoegg_diet_cracks_cholesterol_issue.htm\">own study\u003c/a> from 2009 found that overweight people prescribed a low-calorie diet that included two eggs a day actually saw a drop in cholesterol levels.\u003c/p>\n\u003cp>The renaissance around cholesterol is not lost on guideline committees, many of which are softening their stance.\u003c/p>\n\u003cp>In 2013 the American College of Cardiology and American Heart Association rattled the medical community by releasing \u003ca href=\"http://www.npr.org/sections/health-shots/2013/11/12/244815077/a-shift-in-cholesterol-advice-could-double-statin-use\">new cholesterol guidelines\u003c/a> that abandoned the long-standing goal of keeping our \"bad cholesterol\" — our LDLs – under 100. The guideline authors based their decision on the lack of randomized-controlled trials supporting a specific target. Too many LDLs tumbling through our bloodstream are no doubt bad, they acknowledge, but dangerous levels in one person might be tolerable in someone else. Also, chasing a specific target through over-treatment could subject patients to drug side effects, which need to be considered.\u003c/p>\n\u003cp>The 2015 Dietary Guidelines for Americans – co-developed by the U.S. Department of Agriculture and U.S. Department of Health and Human Services – also \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">broke with tradition\u003c/a>. General clinical dogma had previously held that total cholesterol should be capped at 300 milligrams per day in healthy people, roughly the amount found in one-and-a-half average-sized chicken eggs. Yet the new guidelines don't include a specific numerical goal. As the authors wrote, \"available evidence shows no appreciable relationship between consumption of dietary cholesterol and [blood] cholesterol ... Cholesterol is not a nutrient of concern for overconsumption.\"\u003c/p>\n\u003cp>But some nutrition scientists worry that this softened official line on cholesterol sends the wrong message.\u003c/p>\n\u003cp>\"The lack of dietary cholesterol recommendations in recently released ... guidelines is controversial,\" says Dr. Wahida Karmally, director of nutrition at the Irving Institute for Clinical and Translational Research at Columbia University. \"This should not be interpreted as an affirmation to ignore dietary cholesterol, since there is clear evidence that it does increase LDL-cholesterol,\" she says.\u003c/p>\n\u003cp>And it does. But by some estimates, only by around 10 percent.\u003c/p>\n\u003cp>Karmally also points out the danger in generalizing study results to the entire population. She notes that a significant portion of population – up to 30 percent, some estimate — are thought to be \"hyper-responders,\" meaning they experience abnormally high spikes in blood cholesterol as a result of consuming cholesterol. Most experts agree that hyper-responders need to be especially diligent about limiting cholesterol consumption.\u003c/p>\n\u003cp>Dr. J. David Spence, a professor of neurology and clinical pharmacology at Western University in London, Ontario, a known egg detractor, is livid at how the 2015 guidelines were interpreted.\u003c/p>\n\u003cp>\"The egg industry and the media seized on the first paragraph of the media release of the new guideline, which said there is not strong data on which to base a specific numerical limit to a dietary cholesterol intake,\" he points out. \"But if we read on, the guidelines recommend that cholesterol intake should be as low as possible and part of a generally healthy diet.\"\u003c/p>\n\u003cp>The report also cautions that foods high in cholesterol are often also high in saturated fat, which itself increases blood cholesterol and the risk of heart disease.\u003c/p>\n\u003cp>Spence likens Big Egg to Big Tobacco in its loose interpretation of scientific data in the interest of profit.\u003c/p>\n\u003cp>In December 2016, a \u003ca href=\"https://www.ncbi.nlm.nih.gov/labs/articles/27710205/\">meta-analysis\u003c/a> published in the \u003cem>Journal of the American College of Nutrition \u003c/em>reported that people who eat an average of one egg a day have a 12 percent lower risk for stroke compared with those who eat fewer eggs. The study also found no link – whether positive or negative – between egg consumption and coronary heart disease\u003cstrong>. \u003c/strong>\u003c/p>\n\u003cp>Yet note the fine print: the study was partially funded by something called the Egg Nutrition Center, a self-described \"nutrition education division of the American Egg Board (AEB), a national checkoff program on all egg farms with more than 75,000 hens.\"\u003c/p>\n\u003cp>\"I am not trying to put egg farmers out of business,\" says Spence. \"[But] the propaganda of the egg industry rests on a half-truth.\"\u003c/p>\n\u003cp>He is referring to the fact that many past studies funded by the egg industry that support egg consumption measured fasting cholesterol levels rather than levels after a meal. Most of us spend a good portion of our day in a post-meal state, when our cholesterol climbs to higher levels – and when it presumably does more damage to our arteries. What's more, by not measuring cholesterol after meals, researchers are unable to identify the hyper-responders, for whom consuming cholesterol poses added health risks.\u003c/p>\n\u003cp>Spence's true gripe lies not with the egg itself, but with the yolk. One jumbo egg yolk contains around 240 milligrams of cholesterol, nearly as much as an entree I was frightened to Google: the \"2/3 lb. Hardee's Monster Thickburger.\" In an email, Spence recommended I try his omelet and frittata recipes while writing this article. Both are made with egg whites, which he cedes is a healthy source of protein.\u003c/p>\n\u003cp>Cholesterol aside, Willet points to other possible health benefits of eggs. They contain some unsaturated fats, associated with a lower risk of heart disease; also iron and a number of vitamins and minerals. And a new \u003ca href=\"http://ajcn.nutrition.org/content/early/2017/01/04/ajcn.116.146753.abstract?sid=1b23d44a-dc47-4e19-b375-dd08e5e4f903&abspop=1&related-urls=yes&legid=ajcn;ajcn.116.146753v1\">Finnish study\u003c/a> – one not affiliated with the egg industry — even suggests that eating one egg a day could improve long-term cognitive function.\u003c/p>\n\u003cp>\"Overall it is hard to say that eggs are good or bad,\" says Willett. \"They're almost certainly no worse than sugary breakfast cereal or a bagel with cream cheese — probably better. In terms of health, they seem to be in the middle somewhere.\"\u003c/p>\n\u003cp>However, in the interest of a healthy breakfast, before cracking into an egg, Willett says to consider fruit, nuts and whole grains, all thought to lower blood cholesterol and the risk of heart disease.\u003c/p>\n\u003cp>\"A bowl of steel cut oats topped with nuts and berries will almost certainly reduce risk of heart disease compared to a breakfast centered on eggs,\" he says. \"That's what I have most mornings, sometimes adding a bit of yogurt. But eggs are clearly not a poison pill.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Bret Stetka is a writer based in New York and an editorial director at \u003ca href=\"http://www.medscape.com/public/bios/bio-bretstetka\" target=\"_blank\">Medscape\u003c/a>. His work has appeared in \u003c/em>Wired\u003cem> and \u003c/em>Scientific American,\u003cem> and on The Atlantic.com. He graduated from the University of Virginia School of Medicine in 2005. He's also on Twitter: \u003ca href=\"https://twitter.com/BretStetka\" target=\"_blank\">@BretStetka\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115736/unscrambling-the-nutrition-science-on-eggs","authors":["byline_bayareabites_115736"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_12081","bayareabites_33"],"featImg":"bayareabites_115737","label":"bayareabites"},"bayareabites_114702":{"type":"posts","id":"bayareabites_114702","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114702","score":null,"sort":[1484859478000]},"guestAuthors":[],"slug":"organic-chickens-get-more-room-to-roam","title":"Organic Chickens Get More Room To Roam","publishDate":1484859478,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It took years of heated debate, but the federal government has finally decided just how much living space an organic chicken should have.\u003c/p>\n\u003cp>It's part of a new set of \u003ca href=\"https://www.ams.usda.gov/press-release/usda-strengthens-rules-organic-livestock-and-poultry-ensures-fairness-organic\">rules\u003c/a> that cover many aspects of animal welfare in the organic food industry. But the biggest impact of the rule will be felt in the organic egg industry.\u003c/p>\n\u003cp>Organic egg producers always were required to let their hens go outside. But the organic rules didn't define exactly how much space the animals needed. So some organic egg producers built large chicken houses, containing tens of thousands of hens, while allowing those hens access only to a small enclosed porch, rather than pasture.\u003c/p>\n\u003cp>Organic activists, such as the Cornucopia Institute, have \u003ca href=\"https://www.cornucopia.org/scrambled-eggs-separating-factory-farm-egg-production-from-authentic-organic-agriculture/\">accused\u003c/a> those large-scale organic egg producers of violating the spirit of the organic rules, and called on the USDA to crack down on them.\u003c/p>\n\u003cp>According to the new rules, farmers must provide at least one square foot of outdoor space for each 2.25 pounds of poultry in their flock. According to Jesse Laflamme, CEO of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>, that translates to about two square feet per egg-laying hen, or about an acre for a flock of 20,000.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Elanor Starmer, who's in charge of the USDA's Agriculture Marketing Service Administrator, which runs the National Organic Program, said in a telephone call with reporters that \"\"this rule will level the playing field and provide clarity to the industry.\" Laflamme, who also participated in the call, said that the rule also will help small-scale farmers survive in the industry. \"This is an issue of concentrated organic production versus distributed organic production,\" he said.\u003c/p>\n\u003cp>According to a survey of organic egg producers that the USDA cited in its rule, about a quarter of all organic egg production currently comes from farms that don't meet the new standard. But the USDA is allowing them a lengthy transition period to adapt. According to the new rule they'll have up to five years to change their operations, building new houses or creating more pasture for their hens, if they want to keep selling certified organic eggs.\u003c/p>\n\u003cp>The Organic Trade Association, which represents many of the largest organic food companies, praised the new rule, calling it \"not only welcome but essential\" in order to strengthen consumer confidence in the organic label.\u003c/p>\n\u003cp>But the rule also met some harsh criticism.\u003c/p>\n\u003cp>The Cornucopia Institute, in a \u003ca href=\"https://www.cornucopia.org/2017/01/years-making-organic-welfare-rule-way-little-way-late/\">statement\u003c/a>, called the rule \"(way) too little and (way) too late.\" According to Mark Kastel, Cornucopia's senior farm policy analyst, two square feet per hen is \"woefully inadequate\" and is far less than organically raised hens in Europe get.\u003c/p>\n\u003cp>On the other side of the debate, the National Pork Producers Council \u003ca href=\"http://nppc.org/another-midnight-regulation-dumped-on-farmers/\">condemned\u003c/a> the new rule as an \"unnecessary, unscientific midnight regulation.\" Dave Warner, a spokesman for the pork producers, wrote in an email to The Salt that the new rule doesn't affect many pork producers directly, because little pork is raised organically, but\"we oppose the rule on principle and because it sets a bad precedent.\"\u003c/p>\n\u003cp>According to the NPPC, the National Organic Program has no authority to issue animal welfare regulations, because animal welfare is outside the scope of the law that established the organic program in the first place. In a statement, NPPC president John Weber said that \"this is precisely the type of executive branch overreach that Congress will reign in through regulatory reform.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"New rules for organic farming will require farmers to give chickens more pasture. Some of the biggest organic egg producers will have to change their practices, or stop calling their eggs organic.","status":"publish","parent":0,"modified":1484859561,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":584},"headData":{"title":"Organic Chickens Get More Room To Roam | KQED","description":"New rules for organic farming will require farmers to give chickens more pasture. Some of the biggest organic egg producers will have to change their practices, or stop calling their eggs organic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Organic Chickens Get More Room To Roam","datePublished":"2017-01-19T20:57:58.000Z","dateModified":"2017-01-19T20:59:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114702 https://ww2.kqed.org/bayareabites/?p=114702","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/19/organic-chickens-get-more-room-to-roam/","disqusTitle":"Organic Chickens Get More Room To Roam","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Charlie Neibergall","nprByline":"Dan Charles, NPR Food","nprImageAgency":"AP","nprStoryId":"510474179","nprApiLink":"http://api.npr.org/query?id=510474179&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/01/18/510474179/organic-chickens-get-more-room-to-roam?ft=nprml&f=510474179","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Jan 2017 19:20:00 -0500","nprStoryDate":"Wed, 18 Jan 2017 19:20:00 -0500","nprLastModifiedDate":"Wed, 18 Jan 2017 19:20:40 -0500","path":"/bayareabites/114702/organic-chickens-get-more-room-to-roam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It took years of heated debate, but the federal government has finally decided just how much living space an organic chicken should have.\u003c/p>\n\u003cp>It's part of a new set of \u003ca href=\"https://www.ams.usda.gov/press-release/usda-strengthens-rules-organic-livestock-and-poultry-ensures-fairness-organic\">rules\u003c/a> that cover many aspects of animal welfare in the organic food industry. But the biggest impact of the rule will be felt in the organic egg industry.\u003c/p>\n\u003cp>Organic egg producers always were required to let their hens go outside. But the organic rules didn't define exactly how much space the animals needed. So some organic egg producers built large chicken houses, containing tens of thousands of hens, while allowing those hens access only to a small enclosed porch, rather than pasture.\u003c/p>\n\u003cp>Organic activists, such as the Cornucopia Institute, have \u003ca href=\"https://www.cornucopia.org/scrambled-eggs-separating-factory-farm-egg-production-from-authentic-organic-agriculture/\">accused\u003c/a> those large-scale organic egg producers of violating the spirit of the organic rules, and called on the USDA to crack down on them.\u003c/p>\n\u003cp>According to the new rules, farmers must provide at least one square foot of outdoor space for each 2.25 pounds of poultry in their flock. According to Jesse Laflamme, CEO of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>, that translates to about two square feet per egg-laying hen, or about an acre for a flock of 20,000.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Elanor Starmer, who's in charge of the USDA's Agriculture Marketing Service Administrator, which runs the National Organic Program, said in a telephone call with reporters that \"\"this rule will level the playing field and provide clarity to the industry.\" Laflamme, who also participated in the call, said that the rule also will help small-scale farmers survive in the industry. \"This is an issue of concentrated organic production versus distributed organic production,\" he said.\u003c/p>\n\u003cp>According to a survey of organic egg producers that the USDA cited in its rule, about a quarter of all organic egg production currently comes from farms that don't meet the new standard. But the USDA is allowing them a lengthy transition period to adapt. According to the new rule they'll have up to five years to change their operations, building new houses or creating more pasture for their hens, if they want to keep selling certified organic eggs.\u003c/p>\n\u003cp>The Organic Trade Association, which represents many of the largest organic food companies, praised the new rule, calling it \"not only welcome but essential\" in order to strengthen consumer confidence in the organic label.\u003c/p>\n\u003cp>But the rule also met some harsh criticism.\u003c/p>\n\u003cp>The Cornucopia Institute, in a \u003ca href=\"https://www.cornucopia.org/2017/01/years-making-organic-welfare-rule-way-little-way-late/\">statement\u003c/a>, called the rule \"(way) too little and (way) too late.\" According to Mark Kastel, Cornucopia's senior farm policy analyst, two square feet per hen is \"woefully inadequate\" and is far less than organically raised hens in Europe get.\u003c/p>\n\u003cp>On the other side of the debate, the National Pork Producers Council \u003ca href=\"http://nppc.org/another-midnight-regulation-dumped-on-farmers/\">condemned\u003c/a> the new rule as an \"unnecessary, unscientific midnight regulation.\" Dave Warner, a spokesman for the pork producers, wrote in an email to The Salt that the new rule doesn't affect many pork producers directly, because little pork is raised organically, but\"we oppose the rule on principle and because it sets a bad precedent.\"\u003c/p>\n\u003cp>According to the NPPC, the National Organic Program has no authority to issue animal welfare regulations, because animal welfare is outside the scope of the law that established the organic program in the first place. In a statement, NPPC president John Weber said that \"this is precisely the type of executive branch overreach that Congress will reign in through regulatory reform.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114702/organic-chickens-get-more-room-to-roam","authors":["byline_bayareabites_114702"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8249","bayareabites_33","bayareabites_65"],"featImg":"bayareabites_114703","label":"source_bayareabites_114702"},"bayareabites_111426":{"type":"posts","id":"bayareabites_111426","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111426","score":null,"sort":[1471284879000]},"guestAuthors":[],"slug":"the-gold-hungry-forty-niners-also-plundered-something-else-eggs","title":"The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs","publishDate":1471284879,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160815_me_the_gold-hungry_forty-niners_also_plundered_something_else_eggs.mp3\u003c/p>\n\u003cp>You've heard of the San Francisco gold rush. But that rush spurred another, lesser-known event: the egg rush. The legions of miners who swept into the region in the 1850s hoping to strike gold all had to be fed. And they needed protein to stay strong. But when food shortages hit, wily entrepreneurs looked for eggs in an unlikely source: the Farallon Islands.\u003c/p>\n\u003cp>Completely isolated and surrounded by great white sharks and sea lions, \"the Farallon Islands are the most forbidding piece of real estate to be found within the city limits of San Francisco,\" says Gary Kamiya, a journalist and author of \u003cem>Cool Gray City of Love: 49 Views of San Francisco\u003c/em>. \"The islands are 28 miles outside the Golden Gate in extremely turbulent, dangerous seas.\"\u003c/p>\n\u003cp>But these rocky, skeletal islands did have one attractive quality for gold miners: They harbored the largest seabird rockery in the contiguous United States, and therefore were rife with plenty of protein-rich eggs.\u003c/p>\n\u003cp>Getting these eggs wasn't easy. The islands \"look like a piece of the moon that fell into the sea,\" says Mary Jane Schram of the Gulf of the Farallones National Marine Sanctuary. \"There are really no shores where you can land a small boat except with great perils.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Between 1849 and 1854, thousands of fortune-hunters flooded into San Francisco from all over the world. Kamiya describes the city as a combination of casinos, campgrounds and brothels.\u003c/p>\n\u003cfigure id=\"attachment_111430\" class=\"wp-caption aligncenter\" style=\"max-width: 2297px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg\" alt=\"The South Farallon Island\" width=\"2297\" height=\"1434\" class=\"size-full wp-image-111430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg 2297w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-960x599.jpg 960w\" sizes=\"(max-width: 2297px) 100vw, 2297px\">\u003cfigcaption class=\"wp-caption-text\">The South Farallon Island \u003ccite>(The British Library/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Early on, some shrewd forty-niners began to realize that there was more money to be made mining the miners than there was in mining the gold fields,\" Kamiya says. Dozens of crude eating joints sprang up around the city, and hundreds of voracious miners would crowd into tents, eating in shifts. \"The egg was one of the foodstuffs that was in such short supply.\"\u003c/p>\n\u003cp>Eva Chrysanthe, an artist and chronicler of the history of the Farallones, describes San Francisco at this time as a \"protein-hungry town.\" What few chickens there were had been devoured, she says, and people were foraging. \"After you wipe out all the bird nests on shore, then you go out to the Farallones.\"\u003c/p>\n\u003cp>The first egg entrepreneur was Doc Robinson, a pharmacist. He and his brother-in-law, Orin, would sail out to the Farallon Islands and haul back dozens of murre eggs, which they would then sell to restaurants and grocery stores.\u003c/p>\n\u003cp>The work was \"tough, dirty and dangerous,\" says Kamiya. \"The murres lay their eggs up on these towering, steep cliffs — higher than Nob Hill.\"\u003c/p>\n\u003cp>And though Robinson and his brother-in-law were able to poach $3,000 worth of eggs, they had \"no interest in going back. It was a hellish experience,\" says Crysanthe.\u003c/p>\n\u003cp>But the idea took hold: Robinson's egg business kicked off the \"egg rush.\"\u003c/p>\n\u003cfigure id=\"attachment_111431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg\" alt=\"The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter.\" width=\"2000\" height=\"1401\" class=\"size-full wp-image-111431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-960x672.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter. \u003ccite>( Dea/G. Dagli Orti/Agostini/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The eggs of the common murre — a penguin-like bird — were the most sought-after, most delectable on the Farallones. Strange, beautiful, blue-speckled and pointy-tipped, they are about twice the size of chicken eggs.\u003c/p>\n\u003cp>When fried, \"the white of the murre egg stays clear and gelatinous. The yolk is deep reddish, and very unappetizing to look at,\" says Keith Hanson, a bird illustrator.\u003c/p>\n\u003cp>In 1851, six men formed the Pacific Egg Co., which claimed exclusive rights to the islands, says Peter White, author of \u003cem>The Farallon Islands: Sentinels of the Golden Gate.\u003c/em> In May, when the birds first began to lay, the company would land 10 to 30 men, mostly Italian and Greek, on the Farallones' talus-filled shores. They came in little rowboats — in itself a test of stamina.\u003c/p>\n\u003cp>Kamiya is amazed at the derring-do of these men: \"They'd send the men up to these sheer guano-stinking cliffs, being attacked by swirling gulls. These were rough-necked guys, waterfront types, climbing up and pushing eggs into their special egg pockets in their egg shirts.\"\u003c/p>\n\u003cfigure id=\"attachment_111432\" class=\"wp-caption aligncenter\" style=\"max-width: 1584px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg\" alt=\"Eggs of the common murre collected from the Farallon Islands in the 1880s.\" width=\"1584\" height=\"1178\" class=\"size-full wp-image-111432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg 1584w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-768x571.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1440x1071.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-960x714.jpg 960w\" sizes=\"(max-width: 1584px) 100vw, 1584px\">\u003cfigcaption class=\"wp-caption-text\">Eggs of the common murre collected from the Farallon Islands in the 1880s. \u003ccite>(Smithsonian Libraries/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg-pickers went in for the first time, they would smash every egg. \"That way they could be assured that the next day, when they returned, every egg gathered would be fresh,\" White says.\u003c/p>\n\u003cp>The eggers starting coming out at about the same time the lighthouse was being built on the Farallones, says biologist Peter Pyle. \"They've got hundreds of these ships coming in response to the gold rush, and a lot of them crashed on the Farallones.\"\u003c/p>\n\u003cp>Being a lighthouse keeper on the Farallones was a severe, lonely and harsh duty, says Gary Kamiya. \"And then they had to contend with these raucous, aggressive eggers.\"\u003c/p>\n\u003cp>Rival eggers would sail out to challenge them. \"One man in particular, David Batchelder, just kept showing up with his own bands of roughnecks,\" Kamiya says. \"The Great Egg Wars of the Farallones took place just a few weeks before the Battle of Gettysburg.\"\u003c/p>\n\u003cp>On June 3, 1863, three boatloads of heavily armed men came to the islands. They even had a cannon with them.\u003c/p>\n\u003cp>\"The guys at the egg company yelled out to them, 'Land at your peril!' \" Kamiya says. \"Batchelder said, 'I'll land! I'll go through hell!' Then he and his men spent the night drinking. They got themselves into an aggressive, alcohol-fueled state.\"\u003c/p>\n\u003cfigure id=\"attachment_111433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg\" alt='\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier.' width=\"400\" height=\"503\" class=\"size-thumbnail wp-image-111433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1440x1810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1180x1483.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-960x1206.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier. \u003ccite>(Arthur Bolton/California Academy of Sciences)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg company warned them, they opened fire. The first casualty was one of the egg company employees, Edwin Perkins, who died after being shot through the stomach. Five of the boatmen were shot, and eventually driven off.\u003c/p>\n\u003cp>Finally, the federal government ruled all commercial eggers off of the islands. Any egging after that was done by the lighthouse-keepers. \"But it was black-market trading, trying to line their pockets with eggs,\" says Kamiya.\u003c/p>\n\u003cp>The plundering of eggs had caused the murre population to decline year after year, dropping from nearly 400,000 down to 6,000. In the early 1850s, about a half-million eggs were gathered per year.\u003c/p>\n\u003cp>\"For decades, it was said that if you ate any baked goods in San Francisco, you were probably eating murre eggs,\" Kamiya says.\u003c/p>\n\u003cp>But when chickens finally got established in Petaluma, it ended up doing in the murre egg industry. The Farallones are now used by scientists to observe bird and animal life, and to track the recovery of species on the islands.\u003c/p>\n\u003cp>\"It's a robust population now, despite the best efforts of the Farallon eggers,\" Kamiya says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"When food shortages struck San Francisco, wily entrepreneurs raided the dangerous Farallon Islands for protein-rich eggs from seabirds. In the process, they destroyed both wildlife and each other.","status":"publish","parent":0,"modified":1471285047,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1175},"headData":{"title":"The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs | KQED","description":"When food shortages struck San Francisco, wily entrepreneurs raided the dangerous Farallon Islands for protein-rich eggs from seabirds. In the process, they destroyed both wildlife and each other.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs","datePublished":"2016-08-15T18:14:39.000Z","dateModified":"2016-08-15T18:17:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111426 http://ww2.kqed.org/bayareabites/?p=111426","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/15/the-gold-hungry-forty-niners-also-plundered-something-else-eggs/","disqusTitle":"The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs","source":"Food History","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/","nprImageCredit":"Arthur Bolton","nprByline":"The Kitchen Sisters, NPR Food","nprImageAgency":"California Academy of Sciences","nprStoryId":"487644637","nprApiLink":"http://api.npr.org/query?id=487644637&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/15/487644637/the-gold-hungry-forty-niners-also-plundered-something-else-eggs?ft=nprml&f=487644637","nprRetrievedStory":"1","nprPubDate":"Mon, 15 Aug 2016 12:52:00 -0400","nprStoryDate":"Mon, 15 Aug 2016 04:35:00 -0400","nprLastModifiedDate":"Mon, 15 Aug 2016 12:52:50 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160815_me_the_gold-hungry_forty-niners_also_plundered_something_else_eggs.mp3?orgId=1&topicId=1053&aggIds=91851784&d=422&p=3&story=487644637&t=progseg&e=490027061&seg=7&ft=nprml&f=487644637","nprAudioM3u":"http://api.npr.org/m3u/1490037649-d89d67.m3u?orgId=1&topicId=1053&aggIds=91851784&d=422&p=3&story=487644637&t=progseg&e=490027061&seg=7&ft=nprml&f=487644637","path":"/bayareabites/111426/the-gold-hungry-forty-niners-also-plundered-something-else-eggs","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160815_me_the_gold-hungry_forty-niners_also_plundered_something_else_eggs.mp3?orgId=1&topicId=1053&aggIds=91851784&d=422&p=3&story=487644637&t=progseg&e=490027061&seg=7&ft=nprml&f=487644637","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160815_me_the_gold-hungry_forty-niners_also_plundered_something_else_eggs.mp3\u003c/p>\n\u003cp>You've heard of the San Francisco gold rush. But that rush spurred another, lesser-known event: the egg rush. The legions of miners who swept into the region in the 1850s hoping to strike gold all had to be fed. And they needed protein to stay strong. But when food shortages hit, wily entrepreneurs looked for eggs in an unlikely source: the Farallon Islands.\u003c/p>\n\u003cp>Completely isolated and surrounded by great white sharks and sea lions, \"the Farallon Islands are the most forbidding piece of real estate to be found within the city limits of San Francisco,\" says Gary Kamiya, a journalist and author of \u003cem>Cool Gray City of Love: 49 Views of San Francisco\u003c/em>. \"The islands are 28 miles outside the Golden Gate in extremely turbulent, dangerous seas.\"\u003c/p>\n\u003cp>But these rocky, skeletal islands did have one attractive quality for gold miners: They harbored the largest seabird rockery in the contiguous United States, and therefore were rife with plenty of protein-rich eggs.\u003c/p>\n\u003cp>Getting these eggs wasn't easy. The islands \"look like a piece of the moon that fell into the sea,\" says Mary Jane Schram of the Gulf of the Farallones National Marine Sanctuary. \"There are really no shores where you can land a small boat except with great perils.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between 1849 and 1854, thousands of fortune-hunters flooded into San Francisco from all over the world. Kamiya describes the city as a combination of casinos, campgrounds and brothels.\u003c/p>\n\u003cfigure id=\"attachment_111430\" class=\"wp-caption aligncenter\" style=\"max-width: 2297px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg\" alt=\"The South Farallon Island\" width=\"2297\" height=\"1434\" class=\"size-full wp-image-111430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg 2297w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-960x599.jpg 960w\" sizes=\"(max-width: 2297px) 100vw, 2297px\">\u003cfigcaption class=\"wp-caption-text\">The South Farallon Island \u003ccite>(The British Library/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Early on, some shrewd forty-niners began to realize that there was more money to be made mining the miners than there was in mining the gold fields,\" Kamiya says. Dozens of crude eating joints sprang up around the city, and hundreds of voracious miners would crowd into tents, eating in shifts. \"The egg was one of the foodstuffs that was in such short supply.\"\u003c/p>\n\u003cp>Eva Chrysanthe, an artist and chronicler of the history of the Farallones, describes San Francisco at this time as a \"protein-hungry town.\" What few chickens there were had been devoured, she says, and people were foraging. \"After you wipe out all the bird nests on shore, then you go out to the Farallones.\"\u003c/p>\n\u003cp>The first egg entrepreneur was Doc Robinson, a pharmacist. He and his brother-in-law, Orin, would sail out to the Farallon Islands and haul back dozens of murre eggs, which they would then sell to restaurants and grocery stores.\u003c/p>\n\u003cp>The work was \"tough, dirty and dangerous,\" says Kamiya. \"The murres lay their eggs up on these towering, steep cliffs — higher than Nob Hill.\"\u003c/p>\n\u003cp>And though Robinson and his brother-in-law were able to poach $3,000 worth of eggs, they had \"no interest in going back. It was a hellish experience,\" says Crysanthe.\u003c/p>\n\u003cp>But the idea took hold: Robinson's egg business kicked off the \"egg rush.\"\u003c/p>\n\u003cfigure id=\"attachment_111431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg\" alt=\"The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter.\" width=\"2000\" height=\"1401\" class=\"size-full wp-image-111431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-960x672.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter. \u003ccite>( Dea/G. Dagli Orti/Agostini/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The eggs of the common murre — a penguin-like bird — were the most sought-after, most delectable on the Farallones. Strange, beautiful, blue-speckled and pointy-tipped, they are about twice the size of chicken eggs.\u003c/p>\n\u003cp>When fried, \"the white of the murre egg stays clear and gelatinous. The yolk is deep reddish, and very unappetizing to look at,\" says Keith Hanson, a bird illustrator.\u003c/p>\n\u003cp>In 1851, six men formed the Pacific Egg Co., which claimed exclusive rights to the islands, says Peter White, author of \u003cem>The Farallon Islands: Sentinels of the Golden Gate.\u003c/em> In May, when the birds first began to lay, the company would land 10 to 30 men, mostly Italian and Greek, on the Farallones' talus-filled shores. They came in little rowboats — in itself a test of stamina.\u003c/p>\n\u003cp>Kamiya is amazed at the derring-do of these men: \"They'd send the men up to these sheer guano-stinking cliffs, being attacked by swirling gulls. These were rough-necked guys, waterfront types, climbing up and pushing eggs into their special egg pockets in their egg shirts.\"\u003c/p>\n\u003cfigure id=\"attachment_111432\" class=\"wp-caption aligncenter\" style=\"max-width: 1584px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg\" alt=\"Eggs of the common murre collected from the Farallon Islands in the 1880s.\" width=\"1584\" height=\"1178\" class=\"size-full wp-image-111432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg 1584w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-768x571.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1440x1071.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-960x714.jpg 960w\" sizes=\"(max-width: 1584px) 100vw, 1584px\">\u003cfigcaption class=\"wp-caption-text\">Eggs of the common murre collected from the Farallon Islands in the 1880s. \u003ccite>(Smithsonian Libraries/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg-pickers went in for the first time, they would smash every egg. \"That way they could be assured that the next day, when they returned, every egg gathered would be fresh,\" White says.\u003c/p>\n\u003cp>The eggers starting coming out at about the same time the lighthouse was being built on the Farallones, says biologist Peter Pyle. \"They've got hundreds of these ships coming in response to the gold rush, and a lot of them crashed on the Farallones.\"\u003c/p>\n\u003cp>Being a lighthouse keeper on the Farallones was a severe, lonely and harsh duty, says Gary Kamiya. \"And then they had to contend with these raucous, aggressive eggers.\"\u003c/p>\n\u003cp>Rival eggers would sail out to challenge them. \"One man in particular, David Batchelder, just kept showing up with his own bands of roughnecks,\" Kamiya says. \"The Great Egg Wars of the Farallones took place just a few weeks before the Battle of Gettysburg.\"\u003c/p>\n\u003cp>On June 3, 1863, three boatloads of heavily armed men came to the islands. They even had a cannon with them.\u003c/p>\n\u003cp>\"The guys at the egg company yelled out to them, 'Land at your peril!' \" Kamiya says. \"Batchelder said, 'I'll land! I'll go through hell!' Then he and his men spent the night drinking. They got themselves into an aggressive, alcohol-fueled state.\"\u003c/p>\n\u003cfigure id=\"attachment_111433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg\" alt='\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier.' width=\"400\" height=\"503\" class=\"size-thumbnail wp-image-111433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1440x1810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1180x1483.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-960x1206.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier. \u003ccite>(Arthur Bolton/California Academy of Sciences)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg company warned them, they opened fire. The first casualty was one of the egg company employees, Edwin Perkins, who died after being shot through the stomach. Five of the boatmen were shot, and eventually driven off.\u003c/p>\n\u003cp>Finally, the federal government ruled all commercial eggers off of the islands. Any egging after that was done by the lighthouse-keepers. \"But it was black-market trading, trying to line their pockets with eggs,\" says Kamiya.\u003c/p>\n\u003cp>The plundering of eggs had caused the murre population to decline year after year, dropping from nearly 400,000 down to 6,000. In the early 1850s, about a half-million eggs were gathered per year.\u003c/p>\n\u003cp>\"For decades, it was said that if you ate any baked goods in San Francisco, you were probably eating murre eggs,\" Kamiya says.\u003c/p>\n\u003cp>But when chickens finally got established in Petaluma, it ended up doing in the murre egg industry. The Farallones are now used by scientists to observe bird and animal life, and to track the recovery of species on the islands.\u003c/p>\n\u003cp>\"It's a robust population now, despite the best efforts of the Farallon eggers,\" Kamiya says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111426/the-gold-hungry-forty-niners-also-plundered-something-else-eggs","authors":["byline_bayareabites_111426"],"categories":["bayareabites_2090","bayareabites_10028"],"tags":["bayareabites_33","bayareabites_15567","bayareabites_15569","bayareabites_15568","bayareabites_9006"],"featImg":"bayareabites_111428","label":"source_bayareabites_111426"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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