I got this
off to the Chronicle a 9:49 March 6, 2025
Bio: For most of my life I was unaware that cakes,
cookies, cornbread, and even omelets
could be made without eggs, but they can--and at the risk of sounding preachy
(yes, I know)--they should be.
https://www.noracooks.com/the-best-vegan-cornbread/
https://www.noracooks.com/vegan-chocolate-cake/
I thank the
SF Chronicle for printing Gene Baur’s
“Ag subsidies are a good place for cutting government waste” while I wonder
why the SF Chronicle’s Food Section
doesn’t connect with informational reports. We read of the shortage of eggs,
the cruel treatment of factory farmed animals including birds, and the high
cost of factory farming to the environment and to the taxpayer. But even the vegetarian page of the Food
Section rarely has a recipe without
eggs. Many readers may be unaware, as I was for
decades, that cakes and cookies can be delicious without eggs, and
that’s true even of omelets. The best
potato omelet I ever had was in Madrid’s B13 Bar, and it was totally free of
eggs, contradicting that adage that “you can’t have a revolution without
breaking eggs.”
We read that Nevada, to deal with its egg
shortage caused by the bird flu resulting in the killing of millions of birds,
has rescinded its law requiring less horrific treatment of factory-farmed
animals in terms of space. In 2018’s
Prop 12, California voters supported a “Prevention of Cruelty to Farm Animals
Act” 63% to 37%.
Could the Food Section offer egg-free plant-based
recipes to help consumers while also
doing something good for the environment, animal welfare, and us concerned citizens and consumers?