Today, The Humane Society of the United States and the United Egg Producers announced in a joint statement that they will work together to urge U.S. lawmakers to craft legislation overseeing the living conditions of the 280 million hens involved in U.S. egg production. This would mark the first federal law regulating the treatment of animals on farms.
Among the proposed standards would be living quarters allowing 124-144 square inches of space (most currently receive 67 square inches, and some 50 million reside in 48 square inches) for each chicken, environments that allow birds to express "natural behaviors" in boxes, scratching areas and perches, and a reduction in excessive ammonia levels in hen houses.
Additionally, the statement called for a cessation of practices that extend the laying cycle by prohibiting food and water levels (a practice frowned upon by most of the industry) as well as an extension of label requirements to inform customers if they are buying “eggs from caged hens,” “eggs from hens in enriched cages,” “eggs from cage-free hens,” or “eggs from free-range hens.”
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"C" may be for cookie - but that's certainly not good enough for us.
Before her several year stint at The French Laundry and the opening of her own sweet venture, Platine Cookies, Jamie Cantor was taught at the Culinary Institute of America to build a dessert menu around the five C's: chocolate, citrus, coffee, cheese and caramel.
Incidentally, she was also taught "desserts" is "stressed" spelled backward.
But who wants to stress about making fancy, involved desserts during the long, hot, carefree days of summer? Here are some simple, delicious ways to incorporate the five most popular dessert flavors into your summer entertaining.
The Five C's of Dessert: Jamie Cantor
Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more and this week, we invite you to dig in and discover the rich, ever-evolving taste of America in 2011. The week will culminate with a Secret Supper in New York City, and Eatocracy invites you to participate online starting Monday July 11th at 6:30 p.m. E.T.
The first time I ate matzo ball soup, I was sure it was the most exotic thing I would ever put in my mouth, so long as I lived. To Jewish people since time immemorial, it's been the homely stuff of a family kitchen - filling, grounding, comforting and totally quotidian.
To me, a thoroughly unworldly girl celebrating the occasion of her First Holy Communion at a Jewish-French restaurant in Cincinnati, Ohio, it was like a bolt of lightning in the dead of night, suddenly illuminating a previously unseen city in the distance.
After opening more than ten restaurants encompassing Spanish, Greek, Turkish and Mexican cuisines, receiving the prestigious James Beard Award and popularizing tapas for Beltway patrons, Chef Jose Andres has a new role as culinary historian.
"I'm going back to 16th, 17th, 18th-century books, because books to me are a very important way to say, 'This began here on that date and this is the first book that ever published that recipe with corn or that recipe with pawpaw," said Andres gesturing to an imaginary book in his hand.
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