By Monica Eng
Chicago Tribune, via Charlotte Observer, September 30th, 2009
Few food purchases can scramble the brain like buying eggs these days. With choices that include organic, free-range, brown, white, natural, fertile, vegetarian-fed, omega-3, pasteurized and cage-free, a consumer could be forgiven for cracking in confusion.
These labels have implications for the way the hen was treated, fed, housed and even colored as well as how her eggs were processed after they popped out. But sometimes the labels don't mean much at all.
Here's a guide to the wild world of egg labels.
By Doug Kearney
If I need a vegetable, I go to the back yard to see what’s in the garden. If that’s a disappointment (for example, if a rabbit beat me to that ripe fist-sized tomato I was eyeing for lunch), my next option is the farmers’ market on South Main in Salisbury. There I find beautiful, fresh, and uneaten vegetables (as well as breads, meats, eggs, plants and crafts) to suit my needs. Only if I can’t find what I need at the farmers’ market do I go to the supermarket for produce.
Why is the local supermarket my third choice for produce?