made it to the front cover of The New York Times yesterday. We're glad to see editors giving prominent placement to issues facing conscientious cooks.
In the last few weeks The Times ran articles on raw milk, animal rights, and now a front-pager on eggs to consider over Sunday brunch.
Large restaurant chains report that they are having a hard time sourcing cage-free eggs, but we haven't noticed this problem here in NYC. Some consumers are concerned that the cage-free designation bumps up the price, but doesn't represent much of an improvement for the way the chickens live. What's your egg story?