We already know that organic eggs don't always come from happy hens. Even when free range and organic egg production is significantly better than the battery hen counterpart, it's a fair bet that most supermarket eggs were produced in conditions that bare little resemblance to the bucolic scenes of pastures and red barns that tend to adorn their boxes.
This somewhat cynical conclusion would appear to be backed up by the first episode in the new season of Deconstructing Dinner, the hit radio food show that we reported on back in 2012 as it aimed to crowdfund a transition to TV.
That effort appears to be successful, and John Steinman kicks off the season with an in-depth look at how eggs are produced - from the unquestionably cruel battery hen system to more humane, yet still intensive organic and free range options, to the truly pasture raised and free to roam.
It's fascinating stuff. As producer Declan O’Driscoll, whose previous ichannel documentary, Milk War, earned a
James Beard Award in 2011, explains—the goal is to hold the food system accountable by providing some much needed transparency:
“Deconstructing Dinner asks what we are really paying for when we buy the ingredients for tonight’s meal.”
Here's what other treats they have in store for us:
September 16 - Eggs
September 23 - Garlic
September 30 - Wheat
October 7 - Tomatoes
October 14 - Honey
October 21 - Pork