Over 148 million birds have been ordered euthanized in the US because of the bird flu, and I can’t help thinking that’s a mercy killing when I consider the way egg-producing birds are treated when they’re alive. “Cage free” really doesn’t mean what our Dick and Jane primers depicted on family farms.
The SF Chronicle, in the past two weeks, has given egg-free recipes for pastry, as if egg-free pastry were a revelation, something really hard to find. I hate to use the V-word because I recently found out—in a NYTimes article defending vegans-- https://www.nytimes.com/2019/08/28/opinion/vegan-food.html —that vegans are viewed more negatively than atheists and immigrants, and are only slightly more tolerated than drug addicts.
But if you want to get an egg-free version of whatever you crave, all you have to do is Google vegan cornbread, vegan chocolate cake, vegan whatever-you-crave, and recipes will come up. You can even make vegan “egg” salad—surprisingly good—and the best potato omelet I ever had was an egg-free omelet in Madrid! A French omnivore with me agreed. That belies the adage that “You can’t make an omelet without breaking eggs,” used to justify violence and killing in a revolution.
Too bad that the food industry surveys find that “vegan” is the least appealing label that can be applied to food—worse than “diet” and “sugar-free.”