Cracking the egg code
Posted in Food, Writing and tagged with New York TimesIt used to be, an egg was an egg. Now they can be cage free and free range, vegetarian and omega-3 fortified, organic, “certified humane” or “American humane certified.” The incredible, edible egg is becoming unintelligible.
For the New York Times dining section, I attempted to figure out how to interpret the labels on egg cartons. Unfortunately, researching this piece only made me more confused.
