The Middle Way

When I saw this video about one woman's gentle commitment to organic food in China, I wanted to weep. Click on the link and see the story and be inspired!

Published on Friday, January 25, 2013 by The Perennial Plate

The Middle Way: One Farmer's Fight for Organic Food in China

By now you are probably familiar with the food scandals that have been running rampant in China. In the aftermath of any such situation, new movements are born. Ms Yang is part of an effort to bring healthy and organic food to Kunming, a city in the Yunnan Province of China. But for her it goes beyond healthy. After graduating from University and working in business, she found a way to go back to the farm and fight for healthy and organic food. This inspiring story shares a hopeful future for food in China.

The Middle Way

Tarra's Hen's Eggs

I know it's not Easter yet, but just look at these farm-fresh eggs that popped into my studio yesterday! Tarrah Young from Green Being Farm dropped by to deliver them for me to use in the 'Breakfast for Dinner' Chapter of the latest book I am co-authoring with Nettie Cronish.

stunning pink, blue, green, tan and brown of eggs from heritage hens

Apparently, the colour of the shell is deposited on the egg as it makes its way through the oviduct; but generally, hens with white feathers and earlobes (such as the white leghorn) mostly lay white eggs whereas brown eggs usually come from hens with red feathers and red earlobes (like Barred Rock or Cuckoo Maran). Some species with red earlobes (the Ameracauna for example) may lay blue or green eggs.

As for the colour of the yolk, pasture-raised hens that get lots of greens in their diet produce eggs that have a deep orange colour (due to an abundance of carotenoid pigments) and are naturally higher (up to 30% higher) in the omega-3 fatty acids.

Tarrah and her Ameracauna hen