62 Replies to “The World Is Being Run By Crazy People”
Apparently everything tastes absolutely delicious if you vote NDP.
This “best before” egg-stamping is now a standard EU regulation.
And one consequence of its draconian application is a reduction in the number of small cottage industries offering “farm fresh” eggs: the cost of the required stamping machine(s) has rendered many small family operations economically unviable.
The only difference between a free range chicken egg and a mass produced egg is the free range chicken can eat what ever shite it wants to peck off the ground the commercial chicken is fed a complete diet of bird seed ONLY.
Stamping the best before date on each egg is better than stamping it on the carton why?
Someone has mentioned to me that there is a great difference in this country between western egg yolk colour (a pale yellow tending towards white)and the darker yellow yolk (tending towards orange) that we have in eastern Canada…strictly caused by the different grains fed to the laying hens…any truth to this?
If you really want to know why we’re seeing a proliferation of stamped eggs in Saskatchewan, you could always ask.
Glengarrian @ 10:39
Yep, that’s the reason. I used to have an egg lady who raised free range chickens years back and that’s what she told me – it’s the feed. She also found it unbelievable that people would pay a premium price for brown eggs given that it’s the variety of hen that dictates the shell colour. White hen – white eggs; brown hen – brown eggs. I must admit that her chickens’ eggs were way better than store-bought, once you got over the occasional blood spot. Used to get lots of double-yolks too, great for toast dipping in sunnyside ups!
“The only difference between a free range chicken egg and a mass produced egg is the free range chicken can eat what ever shite it wants to peck off the ground the commercial chicken is fed a complete diet of bird seed ONLY.”
WRONG! Commercial chickens are not fed a ‘complete diet of bird seed only’…they hardly contain bird seed at all! The diets are very strictly managed, they are a mix of corn, soy products, vitamin and mineral mixes and they add large amounts antibiotics. There is also the fact that commercial chickens are crammed together at massive densities. If you know anything about chickens you’ll know that they are pretty ruthless. They’ll peck each other to death, ESPECIALLY when they’re cooped up.
The Glengarrian at 10:39 AM & Skeptic at 1:44 PM, according to my farmer cousins the colour of the eggs is determined by the breed of the hen that lays them.
My understanding is that in Canada, chicken feed does not have antibiotics. Anyone know?
I *shudder* agree with BTJ, I guess. Chickens are just lizards with feathers, but even so factory farming is cruel. I’m not big on eggs, but I do prefer to buy them from non-torutured chickens.
Wendy.G @ 12:28am
Canada has more stringent sterilization processes and policies in respect to the barns they are raised in, but like a child’s exposure to the school system every chicken if not all chickens are potential targets for disease. To be clear and speaking from experience, antibiotics are only introduced when sickness affects the flock. I am of course only speaking to chickens raised for slaughter like cornish and broilers, not “layers”.
Apparently everything tastes absolutely delicious if you vote NDP.
This “best before” egg-stamping is now a standard EU regulation.
And one consequence of its draconian application is a reduction in the number of small cottage industries offering “farm fresh” eggs: the cost of the required stamping machine(s) has rendered many small family operations economically unviable.
The only difference between a free range chicken egg and a mass produced egg is the free range chicken can eat what ever shite it wants to peck off the ground the commercial chicken is fed a complete diet of bird seed ONLY.
Stamping the best before date on each egg is better than stamping it on the carton why?
Someone has mentioned to me that there is a great difference in this country between western egg yolk colour (a pale yellow tending towards white)and the darker yellow yolk (tending towards orange) that we have in eastern Canada…strictly caused by the different grains fed to the laying hens…any truth to this?
If you really want to know why we’re seeing a proliferation of stamped eggs in Saskatchewan, you could always ask.
Glengarrian @ 10:39
Yep, that’s the reason. I used to have an egg lady who raised free range chickens years back and that’s what she told me – it’s the feed. She also found it unbelievable that people would pay a premium price for brown eggs given that it’s the variety of hen that dictates the shell colour. White hen – white eggs; brown hen – brown eggs. I must admit that her chickens’ eggs were way better than store-bought, once you got over the occasional blood spot. Used to get lots of double-yolks too, great for toast dipping in sunnyside ups!
“The only difference between a free range chicken egg and a mass produced egg is the free range chicken can eat what ever shite it wants to peck off the ground the commercial chicken is fed a complete diet of bird seed ONLY.”
WRONG! Commercial chickens are not fed a ‘complete diet of bird seed only’…they hardly contain bird seed at all! The diets are very strictly managed, they are a mix of corn, soy products, vitamin and mineral mixes and they add large amounts antibiotics. There is also the fact that commercial chickens are crammed together at massive densities. If you know anything about chickens you’ll know that they are pretty ruthless. They’ll peck each other to death, ESPECIALLY when they’re cooped up.
The Glengarrian at 10:39 AM & Skeptic at 1:44 PM, according to my farmer cousins the colour of the eggs is determined by the breed of the hen that lays them.
My understanding is that in Canada, chicken feed does not have antibiotics. Anyone know?
I *shudder* agree with BTJ, I guess. Chickens are just lizards with feathers, but even so factory farming is cruel. I’m not big on eggs, but I do prefer to buy them from non-torutured chickens.
Wendy.G @ 12:28am
Canada has more stringent sterilization processes and policies in respect to the barns they are raised in, but like a child’s exposure to the school system every chicken if not all chickens are potential targets for disease. To be clear and speaking from experience, antibiotics are only introduced when sickness affects the flock. I am of course only speaking to chickens raised for slaughter like cornish and broilers, not “layers”.