Backyard Eggs - Tastier?

This past Saturday we ate the first eggs from our chickens. It felt really good to eat food that we helped produce. But did they taste better? Many people have told me that they do.

Our first eggs were on the small size. I expect they will get bigger as the chickens mature and lay more.

The yolks were definitely more orange than a store-bought egg. Some say this is because chickens allowed to forage will eat grasses and other plants which contain beta carotene. 

We decided to scramble the eggs. I always add a little bit of milk and a pinch of salt. I will admit that the darker color weirded me out a bit, and I expected that they would taste different than the store eggs.

Eden was in charge of stirring them around the skillet.

We let Eden take the first bite, and she said, "Yum!"

Breakfast is served. We made sure to say a prayer thanking the Lord for providing this wonderful meal.

Somewhat-picky-eater Lane also approved of the eggs and ate every bit.

I eat a lot of eggs, and I did not think they tasted any different than what I usually buy (the cheapest eggs at the store), but the experience is what made them better. I can't wait until we have some more!

Hogs on the Highway

I was traveling up the interstate today and saw a semi-trailer load of hogs making its way north. (Okay, I smelled it first and pretty much knew there were hogs on board before I saw their pink little hides.) My reaction when I passed was, “Hello, little piggies. Thank you for feeding me.”

Then I began to wonder about the truck driver. Does he get dirty looks from vegetarians? I wonder how he handles looks of disgust or vulgar gestures. But then I began to wonder about the localvores. Do they also grimace at the sight of food traveling up the highway? Obviously this line of thought intrigued me, and I wanted to think more about why our food, specifically pigs, must travel long distances to get to our dinner plates.

After some research, I calculated the following numbers:

• The average American consumes about 48 pounds of pork each year.

• Market weight of a hog is between 240 and 260 pounds, which yields about 184 pounds of meat.

• Therefore, 1 hog feeds about 4 people per year.

Then I began to think about the town in which I live, population 9,344. In order to feed the people of my town the pork they desire, it would require a local farmer to raise 2,336 hogs per year. That sounds like a lot. So I called one of my favorite Kentucky farmers in the county just south of me and asked about his operation.

The Mackey family feeds 5,000 -6,000 hogs per year. They receive a new batch of weaned pigs every 5 weeks and those pigs are fed for 5 ½ months until they reach 260 pounds. Each batch of pigs received and fed is considered a group, and those groups are sold throughout the year..

The Mackey’s also produce the pigs' feed—corn and soybeans—on 250 acres of adjoining crop ground. All of the manure produced from the hogs is used to fertilizer the feed crops. They have to purchase very little extra nitrogen for the field corn. So all in all, this operation is pretty self-sustaining.

My thought is that it would be fairly easy for a hog farmer to produce enough pork to sustain my town, so long as someone was willing to do it, had the land and resources, and could get a permit for such an operation. The operation would only have to be half as large as the Mackey’s.

But what if we wanted to feed my entire county, population 74,319? That would require 18.5 thousand hogs, so at least 3 to 4 hog operations the size of the Mackey’s would be needed. Since Bullitt County is 300 square miles in size, one hog farm would need to be located every 100 square miles. Most likely, every resident would live within 10 miles of a hog farm. Would they want to do that if they knew they were getting local pork? Of course that is depending upon enough farm acreage available to support the operations, which I am unsure of, and if a local processing facility could be constructed and operated.

But then let’s think about my nearest metropolitan area, just 20 miles north of me (which is likely where the hogs on the highway were heading in the first place). The population is 740,000 people, which would require 185,000 hogs. Land is not available for hog operations, so the pork must come from elsewhere in the state.

The total population of Kentucky is 4,340,000. Today, the commonwealth produces less than 300,000 hogs each year, which is only 1/3 of what we consume. The last year that we produced enough pork to feed the current population was 1980. So to be completely local do we consume two-thirds less pork, or does two-thirds of the population do without? Or, does the price of the pork go so high for increased demand that we can no longer afford to eat it?

I asked the director of my local pork producers association what barriers there were to farmers not producing more hogs. She said profitability was number one. Other factors were that it was harder for new operations to start due to environmental regulations and the fact that the growing suburban population does not want to live near a hog farm.

This scenario is not unique to hog farmers. Whether it is beef, poultry, eggs, or even apples, there are many factors at work that prohibit the required local food production. Demand for food beyond what our land and resources can produce is first and foremost.

Could we do more for ourselves? Those of us who have some land and money are in a better place to be more self-sustaining, but I can’t even get a cabbage to grow or keep my chickens safe from the local carnivores. I could raise that one hog to feed my family of four for a year, but did I mention that hogs are not allowed in my neighborhood? Thank goodness for hogs on the highway!

Wordless Wednesday - Eggstatic!

Our first eggs and the girls who made it happen!

Food Marketing Mayhem

Produced the way God intended.

That was the first thing that popped into my head when Eden was trying to come up with a slogan to put on a carton to sell her eggs. For the chickens are free to go wherever and can eat anything they want.

Or maybe we can say, “all natural” when we sell our eggs; they are of this earth, at least to my knowledge. Free-range, raised with integrity, from a small family-farm, home-grown, gluten-free, sugar free, no high-fructose corn syrup, raised with no added hormones, no steroids, no antibiotics, local, and proceeds from all sales will go to a college fund. Who wouldn’t want to buy Eden’s eggs?

But this is exactly the kind of marketing mayhem that is making my head spin. Food companies are playing on our emotions and lack of knowledge to sell their products.

The tactic I like the least is saying a food is free of some ingredient or additive, when it never had it to begin with. In the late ‘80s and ‘90s, when the newest diet crazes required eating less fat, everything became “fat free.” Remember seeing sugar candies labeled “fat free?” Oh, yea. I can eat all I want!

Fast forward 25 years, fat is no longer the enemy; it’s sugar. Even worse in some minds is high-fructose corn syrup, which is silly. But I admit that I have hopped aboard the “sugar is bad” train. I caught myself looking at several yogurts at the store wanting to find the one that had the least sugar, but without aspartame… because that’s really bad? Oh, trans-fats are still bad. Yes? I haven’t seen a label that says no trans-fats in a while, so do we care anymore? It seems that you now need to know the difference between Omega-3s and Omega-6s. Both are naturally-occurring. Which one am I looking for, again?

The chicken companies have started to add “no added hormones” and “no steroids” to their labels. But just in case you didn’t know, chicken producers have not been allowed to use hormones and steroids since 1954. But would you buy the chicken labeled as such above a brand that is not labeled that way? I also think it is funny that they place “cage free” on packages of chicken cuts. Most all chickens produced for meat are raised cage free. Chickens from cages that have exceeded their maximum egg producing years may end up in a can of chicken noodle soup, but who would eat that anyway? Have you seen the sodium content? Wait, the soup now has “a 1/3 less sodium which is ‘heart healthy’?”

While I have not seen it as much lately, “hormone free” really gets me going. If it has ever been alive, plant or animal, there are hormones. Unless you are eating synthetic food, get used to consuming them.

My next least favorite tactic is food companies trying to make less than healthy foods seem more healthful. Jars of spaghetti sauce and canned pastas contain “two full servings of vegetables.” Wait a minute. I thought tomatoes were technically fruits. We may next be seeing that veggie slogan on a bag of potato chips. If you eat the whole bag, you may be getting several day’s worth of veggies. Yes! And while I do appreciate the breakfast cereal companies using more “whole grains” which many of them have done for years, that does not change the fact that they are still full of sugar. Hmm? Some say that cows fed corn are less healthy than cows only fed grass and hay. Will corn--which is a whole grain--make me unhealthy and fat, too? Suzanne Somers says so. What’s next? “Contains no corn” or “no grains?” Actually, I have seen that on bags of dog and cat food. Those bags also read, “Real meat.”

Since Paleolithic man did not eat grains, they must not be an ideal food choice. However, I just saw a magazine cover that says Dr. Oz swears by eating for your blood type. Since my blood is A-, I am supposedly a perfect candidate to go vegetarian, and I digest grains very well. I expect that very soon we will see frozen meals that will list blood types: “Type A approved!”

Lastly, I have been seeing foods marked, “farm-grown.” Are there so many synthetic food ingredients out there that people honestly think their food was created in a laboratory?

Or better yet, I recently saw bins full of vegetables marked “Home Grown.” I stood there with my mouth open for a few seconds. I really had a hard time believing that this mound of produce came from a local person’s back yard. The logistics alone did not make since for a large grocery chain to buy from small, very local producers.

Then I saw another store chain advertise the same in their weekly flyer and an explanation followed. The produce came from X Farms: they are family-owned, grow produce on 2,500 acres and are located in Ohio. Nothing against Ohio, but that is not close to my home, 2,500 acres is a very large operation requiring lots of labor, and most all the farms I know of are family-owned. Why isn’t the corn bread mix in the next aisle labeled “home grown” then, or the steaks in the meat aisle. I know for a fact that those came from family farmers in Kentucky, even though they are sold at a regional store chain. Maybe I need to put a bug in their marketers’ ears.

The list of food marketing tactics goes on and on. While some can claim it is a better understanding of food and nutrition that makes food companies want to cater to our desires and aim to eat better, I also believe it plays into a lot of people’s lack of understanding and fear. I am also inclined to think that these marketing buzz words give food companies justifiable reason to up the price on our food. Are you willing to pay more for the same food that is perceived as being better? I am not.

We have more information about the food we eat than ever. But while I cannot make claims on the overall health of our population, I know for a fact that we are definitely a heftier nation than we were before we knew the simplest calorie, fat and sugar content of our food. So, what is really making us fat: the food or our tendencies to embrace fancy words and slick packaging? I am still a believer that food with the least amount of frill, plastic, cardboard and ink is still best. Wash the dirt off and enjoy.

You may also enjoy - Hormones, Steroids, and Antibiotics. Oh, My! or Silly Chefs, High Fructose Corn Syrup is not the Enemy.

What about the potato?

My good friend Sharon Burton, publisher of The Farmer’s Pride newspaper, gave me permission to post her latest editorial from the September 7 edition. I can totally relate to her struggles in trying to determine what eating healthy really is when you get so many conflicting reports. And these conflicting reports undeniably affect our perspectives of the food industry and agriculture.

I’ve been trying hard to educate myself about healthy eating. I’ve been counting carbs and sugars and have lost some weight since I began.

I’ve read a couple of books, visited health food stores and gotten on a number of email lists to receive encouragement and information.

I thought I was doing well. I thought I had learned something. I was starting to look at most breads as the enemy and green leafy foods as my friend. I had weaned myself from a lot of useless food—items that provide no nutrient benefit—and improved my menu dramatically.

Then I heard something on the radio that astounded me this morning. A study has shown that a group of obese people lowered their blood pressure by eating potatoes twice a day.

Really?

The reason I began my research was because I wanted to check for diabetes. I knew I tested just fine when blood was drawn but believed there might be something going on.

I learned that the medical industry usually just lets you know when you become a diabetic. There are warning signs along the way before your body stops converting glucose to energy if you know what to look for.

One of the ways to test your blood glucose level is to eat a fast acting carbohydrate. One website I found recommended a number of foods, including a large boiled potato.

Now, if potatoes will jump up your blood sugar level, how can they be good for you?

I went back to one of the books I read to see what I could find. The book, “The Belly Fat Cure,” recommends no more than 15 grams of sugar and 6 servings (around 120 grams) of carbs a day, spaced out in meals and snacks, thus the number 15/6.

A red medium potato uses up three of those 15 sugars and 2 of those 6 carb servings.

A large baked potato uses four of each—two-thirds of the recommended carbs.

A researcher told USA Today that the potato skin is the key. Potatoes contain a substance similar to ACE inhibitors, a widely used family of blood pressure drugs, according to the statement released about the research project.

So, is the potato my friend or enemy?

Is there any wonder people are beginning to question the motives of the food industry? Do you understand why agriculture is under attack? If we don’t know whether or not we can trust a potato, what can we trust? Who do we trust?

There are so many similar stories. Remember the attack on the egg? Everything I read now says to start my day with a couple of eggs, real butter and some bacon.

Each one of these items has been the target of attacks in the past.

Honestly, trying to learn the truth about food is one of the most frustrating experiences I have gone through in a while. It’s no wonder people give up and go back to eating Twinkies.

But I’m determined not to eat Twinkies. I want to do better for myself. I just have a simple question. What about the potato?

The Farmer’s Pride, is a statewide newspaper that provides hometown news for Kentucky’s farm community. Sharon has been in the newspaper business all her adult life and has enjoyed traveling the commonwealth visiting farms, rural communities and covering all aspects of Kentucky agriculture since 1989. Under Sharon’s leadership, The Farmer’s Pride has been recognized by commodity and other farm organizations across Kentucky with various communications awards for its role in covering issues vital to Kentucky farmers.

Proud to Wear Dirt

I am writing this post for two reasons: 1) it makes sense to honor a hard worker at Labor Day, and 2) there is no better time to celebrate my mother than on my birthday.

A couple of weeks ago a Facebook friend who rides at my parents’ horse stable commented that she could not believe how dirty she was after spending a few hours at the barn. I replied, “Now you know why my mother looks such a mess most of the time.”

My mom did not think this was amusing, but after I thought about it, I think it can be paid as a compliment, because I know she wears her dirt with great honor. She loves her job. She gets to work with horses every day. She gets to teach people how to work better with their horses so they form a wonderful relationship. While she is a teacher, she is also always in student mode, soaking up every bit of information she can find, whether from a book, video or another instructor.

Because of her success and great love for her job, she always gave me the same advice when it came to my career. “I will be proud of you no matter what you do; I just want you to be happy doing it.” She did not push me to go to college (even though I did) or have a job that would make lots of money (though sometimes I wish I had chosen that route). She just let me find my own happiness, and I can truly say that I also love my job.

When I speak to school children, and even now to my peers, I proudly say, “When I was thinking about what I wanted to be when I grew up, I never in a million years thought that I would work for farmers. But I am so glad that I do, because I cannot think of a job more important than providing food to people who can’t provide it for themselves.”

While working with the land or livestock may not be the fashionable career choice, it is most definitely an honorable career choice. I hope, like my mom, anyone who gets their hands dirty to make a living, will stand strong and be proud to wear their dirt. I appreciate you!

My parents gave me a wonderful birthday present on this Labor Day - they took me and my daughter horseback riding at one of their favorite riding spots. Thank you so much!

More for Your Food Dollar – Resources Worth Sharing

My last few trips to the grocery store again had me shaking my head at higher prices on many of the regular items I buy. (FYI – corn and ethanol are not THE reasons for higher food prices, as some would have you believe. Higher energy prices and local/global weather events have much higher impacts on our food supply and the prices we pay at the grocery.)

Unfortunately I have not learned the art of creative coupon clipping; those “extreme clippers” crack me up. What the heck are you going to do with 100 bottles of mustard? Are you sure need all those candy bars? I have made sure to clip a few coupons on things that I know I buy and use regularly, but I don’t want to eat and breathe coupons. I am all about buying in bulk and stocking up when things are on sale, some suggestions that the following folks share. Check them out.

Arizona Farm Bureau - @Cottonaggie does a fabulous job posting weekly menus and tips that help save consumers money. Check out these pages:

• 10+ Tips for Stretching Your Food Dollar: http://fillyourplate.org/news/10plus-easy-tips-to-help-stretch-your-food-dollar.html  

• Latest Food Price Trends: http://fillyourplate.org/latest-food-price-trends.html

• Menus and Shopping Lists to Stretch Your Food Dollar: http://fillyourplate.org/stretch-your-dollar-menus.html

Food and Farm Hour with Ray Bowman (@jrfarms) on America’s Web Radio – Jenna Hogan, a nutrition and wellness educator with the University of Illinois, shares ways to save while not skimping on quality or nutrition: www.feedstuffsfoodlink.com/Media/PodcastItems/Jenna%20Hogan%20food%20prices-072911-3_0.mp3

I also like to buy food that are processed as little as possible. That way more money goes back to the farmer and not the processor. If you have tips you would like to share for saving money at the grocery, please post in the comments below.