Eggs Got You Scared? Here’s the Scoop
What annoys me about the coverage of the current egg recall is that it almost always says, “traced to an Iowa farm.” But, proud as I am of my home state, it’s not misguided regionalism that makes me take offense at this statement. It’s the use of the word “farm.”
Wright County Egg and the rest of serial offender Austin “Jack” DeCoster’s operations are not farms, but factories. They’re the textbook example of everything that’s unhealthy and unsustainable about the industrial model that has hijacked American agriculture.
via Nourish Network Eggs Got You Scared? Here’s the Scoop.
When researching the history and lore of a particular food, something I do with perhaps more frequency than the average person, one of my favorite resources to turn to is the late Waverly Root, an American journalist assigned to Paris for most of his career, and his indispensable Food: An Authoritative Visual History and Dictionary of the Foods of the World. And, honestly, how could I not turn to Root when writing about three often overlooked winter vegetables: turnips, parsnips and rutabagas? Despite the fact that in our modern day they play second fiddle to carrots, these three are wonderful, hearty winter fare, delicious in a mash with other root vegetables, in soups and stews, or roasted in the oven until crisp and savory. They are also well appreciated in the lean months because of their long shelf life and low cost.
