Free-range eggs: Chefs are starting to choose animal welfare and taste over price
The average Canadian eats about 250 eggs annually, yet this ubiquitous ingredient has never generated the buzz that surrounds pork (remember the Berkshire craze?) or beef (Angus, grass-fed, Kobe). The typical diner is more concerned with the runniness of the yolk than the provenance of the egg. In …
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Charles Choe flipped this story into Picks•3382d