WHICH CAME first, the local, pasture-raised, free-roaming chicken, or the
brown, heritage-breed organic egg?
Most of us eat chicken and eggs regularly. The question is, what are we getting
for our money? Where have those chicken and eggs been, and what are your options
if you want to branch out from the mass-produced varieties that dominate most
supermarket offerings?
Whether you’re a newly minted locavore, or a longtime proponent of the
buy-fresh, buy-local movement, the notion of supporting smaller farms and
producers is gaining popularity, driven by everything from creative chefs to the
Food Network’s nonstop foodie programming. For goodness’ sake, even Walmart is
on the buy-local bandwagon, proof positive that the movement has gone
mainstream.
So what does that mean when it comes to chicken and eggs? Simply put, eggs
hatched and chickens raised in a humane, natural farm environment – as opposed
to a huge commercial factory farm – taste better, pack a bigger nutrition wallop
and aren’t toxic to the environment.
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