Food.Farmer.Earth Newsletter: Kids

Take a peak inside our new newsletter for an easy to digest view of this past week’s content, and what’s coming up next.

Meat Industry Trying to Kill Federal Animal Protection Legislation

“…egg producers using cages would have to double the space per hen and add environmental enrichments…”—HSUS

Clare Carver shares her thoughts on all that goes into the making of farm fresh eggs, and their final destination inside the egg carton.

Tressa Yellig, Executive chef, and owner of Salt, Fire, and Time demonstrates how to make a Dungeness Crab and Green Garlic Quiche.

An odd alliance forms between two very different eggs that may just lead to improved conditions for egg laying chickens.