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that Nevada, to deal with its egg shortage caused by the bird flu resulting in the killing of millions of birds, has rescinded its law requiring less horrific treatment of factory-farmed animals in terms of space.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?