But now, consumers can choose from what some foodies call “designer eggs.” Some producers claim to treat their hens more humanely than other producers. Other cartons boast of extra health benefits from their eggs, such are more Omega-3 fatty acids.

Unfortunately, there’s not a lot of regulation of some of these terms; animal welfare groups warn consumers to pay careful attention when they buy.

Here’s a brief explanation of the controversy, a glossary of terms, and some tips for wading through the competing claims.

Farm Conditions Draw Attention from Consumers
The aspect of egg production that gets the most attention from consumers, farmers, and animal welfare organizations is not what the hens eat, but how they live. Conditions differ markedly, depending on whether hens are raised on a conventional commercial farm or one that practices free range, cage free, or pasture farming.

From USA Today:

In conventional egg production, hens live in what are called battery cages In this case, the word “battery” means “array,” as in a stack of cages that can be as much as two stories high.

There are about six hens to a cage, and each hen gets up to 67 square inches of floor space, about 3/4 of a sheet of notebook paper, says Mitch Head of the United Egg Producers.

It doesn’t sound like much space, and animal welfare groups encourage egg farmers to raise hens with more space and freedom of movement. Eggs produced that way carry a price premium, but no added health benefits. Still, consumers are buying: sales increased 30% between 2002 and 2006.

Read Carefully Before You Buy
Some phrases on the box have no legal meaning, and some of the pictures are misleading. Some companies just put the eggs in a carton labeled “natural” or “animal friendly” and decorated with a pastoral drawing of apple-cheeked children scattering seed to eager, uncaged hens. All that means is that they took some time designing a nice label. It tells you nothing about how the hens were raised or treated.

Here are some often-used terms found on egg cartons along with a brief explanation of their actual meaning.

Cage Free: These hens are raised indoors, but without the tiny battery cages. They have room to move about and interact with each other. Most don’t have access to outdoors.

But, as Michael Spencer, an egg distributor in Fullerton, CA, notes, many hens don’t pine for the great outdoors: “They are very squeamish birds; they’re very defenseless. They know they have predators out there.”

Free Range: These hens aren’t raised in battery cages and have some access to the outdoors. Just how much varies. It could be a small porch, covered deck, or fenced yard.

Pasture Raised: These chickens are outside pecking around in the grass, eating grubs, and whatever else they come across. At night, they’re brought inside to roost.

Proponents claim that there’s a distinct taste difference. My husband certainly agrees; we have neighbors whose chickens live outside, eat bugs, and do regular chicken stuff all day. He claims that the taste is far superior to commercial eggs – even free-range eggs.

Kosher Certified: According to the Jewish Outreach Institute, the only requirement for an egg to be kosher is that it come from a permitted bird like a chicken, duck, or goose and that the egg have no bloodspots when cracked open. A kosher marking stamped on the carton or on the egg itself isn’t required.

There’s no difference between a chicken egg with a kosher mark (called a “heksher”) and one without. Even eggs marked as kosher may contain blood spots. The cook doesn’t know for sure until he or she cracks the egg to look.

Pasteurized: These are the eggs to buy if your kids – or you yourself – just can’t keep your fingers out of the cookie dough.

Pasteurization doesn’t affect the egg’s taste, but the process kills harmful bacteria, such as Salmonella. Reuters reported in March, 2008 that sales of Pasteurized eggs increased 43% during the year’s first quarter, mainly because of safety concerns:

More than 60 million Americans are at risk for severe reactions from exposure to egg-related salmonella, including children under 10, pregnant women, those over 50 and those with compromised immune systems. According to the Centers for Disease Control and Prevention (CDC), each year more than 118,000 egg-related salmonella cases are confirmed, and many more go underreported or are misdiagnosed.

The FDA’s Food Code recommends using pasteurized eggs in all dishes calling for raw or softly cooked eggs.

Certified Organic:

The term “organic” is important – and lucrative. Organic eggs and poultry are some of the fastest growing food products in the US market and command premium prices. Look for the USDA label, or the label of another certification authority. Some states have their own labeling programs that may be different from Federal guidelines.

FDA organic-certified eggs come from cage-free hens who have only been given certified organic, vegetarian feed.

Vegetarian-fed: These hens must have been raised on an all-vegetarian diet, which surprisingly, isn’t a “natural” chicken diet. Just ask the gardeners to depend on their hens to snap up grubs, bugs, and other undesirable garden pests. But commercial chicken feed can have some nasty ingredients, according to the NYT article, the most disturbing of which is “spent hen meal” (ground up dead hens).

Ok. Sign me up for vegetarian-fed eggs!

No Hormones/No Antibiotics: Neither of these claims has any meaning because the USDA doesn’t authorize any hormones in egg production. If the eggs come from hens that are part of the National Organic Program, no antibiotics can be used after the chicks are 3 days old.

Fertile: This simply means that the hens have had the opportunity to cavort with roosters instead of spending their lives in tiny cages. There’s no evidence that fertilized egg are more nutritious, but it does suggest that the hens have been leading relatively normal lives – for chickens.

Omega-3: These eggs are enhanced with heart-healthy Omega-3 fatty acids found mostly in fish products and in the common garden weed, purslane. Omega-3 eggs command a premium price, but some health experts doubt that the benefit outweighs the cost.

In June, 2007 the Center for Science in the Public Interest urged the FDA to investigate the health claims associated with Omega-3 enhanced eggs:

Even the eggs with the most DHA and EPA contain no more of those omega-3s than the amount in one and a half teaspoons of salmon, the richest source of omega-3s, according to CSPI.

Certified Humane Raised and Handled:
This is affiliated with the non-profit organization, Humane Farm Animal Care, and is the only animal welfare program audited each year by the Department of Agriculture. The organization’s Web site says it was created to improve the lives of the 10 billion farm animals raised each year.

Its Certified Humane logo assures consumers that the animals were raised and treated humanely. It partners with the National ASPCA, Humane Society, and various state and local animal welfare organizations.

After you’ve enjoyed the whole dozen, the Green Living Ideas Web site offers these 10 uses for egg cartons. It has a lot of surprising suggestions, from using discarded egg cartons for makeshift ice cube trays to a food source for worm farms. You’ll never put one in the garbage can again!

There are several dishes and ingredients which are considered mainstays in the heart of the Latin chef. Such recipes often rely on tried and true common foods while at the same time lending colorful inspiration and a flair for the unusual.

Want to learn about some of the unusual ingredients that make Latin cuisine special? Read on.

Calabaza

Calabaza, referred to as “the green pumpkin,” is often used by South American chefs in lieu of traditional pumpkin. Renown for its firm yet succulent flesh, calabaza can be found in a variety of dishes. Primarily, it serves as a hearty base for soups and stews, though it is not uncommon to find it on the dessert cart. The meat of the calabaza can also be ground into a paste, making it a wonderful candidate for a tasty fritter at the end of a meal.

Bacalao

Bacalao, simply translated, means “cod fish.” However, this particular version of cod fish has been preserved in salt and air-dried. The salty flavor of bacalao lends itself well to recipes that call for sweet and light sauces, as the two conflicting flavors fuse together to create a spectacular taste sensation.

Dominican Salads

Ensalada Rusa is a favorite among Dominicans. Quite literally, it means “Russian salad,” and to this day remains a staple at Dominican celebrations and on the Christmas table. Ensalada Rusa is created from pure and simple ingredients, such as potatoes, sweet corn, and occasionally, apples. Normally reserved for special occasions, it is an intriguing find on a restaurant menu for a Dominican-American conjuring up memories of home.

Pork

Pork holds one of the highest ranks in traditional Latin fare. Renown for its multiple uses and pleasing flavor, no Latino kitchen would be complete without the aroma of a pork dish cooking. Some comon ways to prepare pork include grilling pork ribs, pulled pork tacos and chorizo. The term “chorizo” encompasses many varieties of pork sausages. Spanish chorizo imparts a distinctive, smoky flavor and gets its infamous red color from Spanish paprika. Since pork is tender and has a natural, subtle flavor, marinades are often used to enhance the taste of the meat. Chimichurri sauce, which consists of a selection of herbs, garlic, and vinegar, brings out the flavor of the pork without being overpowering.

Tapas

Tapas are traditionally considered a light snack eaten in between meals to ward off hunger and sustain energy throughout the day. A usual selection of tapas consists of marinated olives, roasted nuts, cold cuts, and fresh fruit. However, tapas seem to be making its way into modern cuisine, bringing with it a wider array of food choices. Today’s chefs have created a booming industry centered around the traditional Latin appetizers as well as discovered an exciting way to bring the past into the 21st century.

A Traditional Cuisine Revisited

Latin cooking has made a major comeback on menus all over the world, from downtown bistros to upscale restaurants, hotels to spas and resorts. Chefs have learned how to put an edgy spin on historic, regional dishes and make them accessible to people who normally would not be able to experience the beauty and warmth offered by this history-steeped cuisine. Latin cooking fuses tradition with taste - and Latin chefs take pride in knowing that the cooking that comes from their hearts is making an impact in the world of food. America embraces this passion and looks forward to an era filled with flavorful adventures.

Recently 300 restaurants pledged to be come certifiably green under the Green Restaurant Association. This non-profit organization has the mission to create an ecologically sustainable restaurant industry. Restaurants can take steps to be “certified green restaurants.” National Public Radio covered the green restaurant movement in March 2007.

In many cases going green means money saving for restaurants and makes people feel good about eating out, so its a great marketing strategy to “go green.” In a Feb 2007 article , San Diego district manager for The Coffee Bean & Tea Leaf stated, “Going green is a win for everyone. We are helping the environment, educating our employees and customers and through the GRA four-step process, and saving money. What could be better?”

On the Green Restaurant Association web site they list reasons to become a certified Green Restaurant. We encourage you to visit the site, but here are a few teaser reasons for the curious:

• 1. Receive Great Publicity
• 2. Cut Costs
• 3. Improve Staff Productivity and Morale
• 4. Increase Customer Loyalty.
• 5. Drive in New Customers
• 6. Stay Ahead of Legislation and
• 7. Create a Healthier Environment.

Will this green trend continue in restaurants? Yes, think many restaurant and hotel owners. In a May 2007 Dallas News article Nikki Leondakis, Chief operating officer of the boutique hotel chain Kimpton Hotel and Restaurants said, “Sixteen percent of Kimpton’s hotel guests now say they are drawn by the company’s environmental policy. That tells me that restaurants will follow suit at some point.”

Interested in dining in a green restaurant. The GRA web site has a database of restaurants that have gone green so you can find out which of your local restaurants are earth-friendly.

We all agree that our Earth needs all the help it can get. Next time you eat out, pick a place that will make you feel like you’re helping mother Earth. Go Green.

Are you a student of the culinary arts, eager to learn where the food industry and your career could potentially be headed? Perhaps you’re a chef or restaurant owner, hungry for whatever the area’s competing restaurants might be serving up next. Get ready to go green… sources say that sustainable food service and organic ingredients could potentially become menu mainstays for the country’s finest food establishments in the not so distant future.

Culinary Trends

Here are the cutting edge food trends for the next few years:

Sustainable food service.

Sustainability is a growing trend in the food industry that has the potential for tremendous economic and social impact. The term sustainable refers to locally grown ingredients, and describes food service organizations who make their menu selections from whatever seasonal choices their neighborhood farmer’s crop has to offer.

According to a recent article published by BuildingBetterRestaurants.com, “Since 2005 we witnessed a 15% growth in the number of chefs who focus on locally grown, seasonal ingredients.” While local ingredients do cost more, the reasons to go sustainable are numerous. Fresh-picked simply tastes better, and offers more nutritional value than produce that has endured a cross-country journey in the back of a truck - or worse, has been shipped in from another continent.

Locally grown foods are also far less likely to contain pesticides, hormones and antibiotics, or have undergone genetic mutation as a means of preservation. Consumers know this, and those who frequent the country’s more upscale restaurants are typically willing to pay more for seasonal meats and produce that have been cultivated on local soil, or fish caught fresh from the area’s rivers, lakes and streams.

One organization who has made rapid strides in sustainable food service is Bamco.com, Bon Appetit’s management company. According to their website, “If you eat locally then you are simultaneously investing in your own community and helping to preserve local farmers and artisans ensuring their traditions continue. If you buy local, you are helping to ensure that we can savor these authentic flavors in the future.”

Sustainable food service is a trend that’s expected to rise in the coming years. While for many restaurants, the plan to go 100% sustainable is still not yet a viable option, it is indeed possible to give diners a hearty side helping of the local harvest. Consider showcasing an array of fresh, seasonal selections as part of the chef’s specials, and see what kind of interest crops up.

Organic ingredients.

According to the Agricultural Marketing Resource Center 2006, “Organics have grown at a rate of nearly 20 percent per year for the last seven years, and industry experts are forecasting continued growth.”

Again, with the focus of more American citizens on the issues of health and environmental preservation, many restaurants are turning to organically grown ingredients as a way to meet the demands of their patrons. BaychOrganic foods have slowly managed to shed their former reputation, moving past the widely held misconception that “good for you” means bad-tasting, or at best, bland and flavorless.

With so many food stores now offering organic produce at a fraction of what it cost ten years ago, it is easier than ever for great restaurants and experimental chefs to try their hand at creating fantastic ethnic and regional dishes using all-natural, pesticide-free produce and meats. Organic fruits and vegetables, free-range chickens, and cattle that remain clear of hormone and antibiotic treatments have become sought-after commodities for many restaurants, and the organic trend is expected to continue well into the next decade.

However, it is worth mentioning that with all the hype about organics of late, many major food suppliers have been quick to snatch up the term. Once exclusively synonymous with locally grown ingredients, the word “organic” is now being bandied about on many a corporate food giant’s label. While the United States upholds specific requirements that must be met in order for a food to be stamped as “Certified Organic,” the question of imported, so-called “organic” ingredients from countries in Europe and Asia comes into play here.

Those who are concerned with “keeping it real” in the culinary industry should be on the lookout for ways to incorporate all-natural, organic ingredients into their gastronomic creations… for “organic” is one trend that is surely here to stay.

Experiment With Your Grilling Style

Most of us are familiar with the standard gas grill, but more and more restaurants (and at-home grillers!) are trying their hand at “smoking” poultry and meat. This slow-cook method imparts a natural smoky flavor and keeps food tender. Using different wood chips is a great method for adding flavor. Try apple wood for a sweet, mild effect with ham or pork, oak for lamb or beef, or alder for fish and poultry. The ever-popular mesquite works for most meats. Of course, there are no hard and fast rules; try different combinations to create your own custom taste! Keep in mind that vegetables are tasty off the grill too- try marinating and grilling a portabello mushroom like a burger, or roasting fresh corn in its husk.

International Flavors Add Flair

More than ever, Americans are traveling the world, sampling exciting new flavors from countries around the globe. Many return from vacations with a desire to integrate some of these wonderful finds into familiar dishes. Restaurants seek to replicate this “exotic dining experience” by adding a bit of faraway flavor to their usual summertime fare.

Add jerk to basic chicken, and suddenly your guests are dining Caribbean-style. Spice up a plain salad with some jalapenos and a fresh lime-honey dressing, a la Mexico. Or toss some plain sea scallops with mushrooms, oyster sauce, and pea pods for Polynesian fare.

Beverages With Pizzazz

Never underestimate the “punch” of a great drink! With a few simple ingredients, you can easily concoct a refreshing pleaser. Ideas to try:
• grenadine with seltzer for a grown-up Shirley Temple
• smoothies blended from yogurt and fresh fruit
• lemonade with unexpected additions like honeydew and kiwi
• yummy iced coffee drinks with chocolate syrup or Baileys

If you’re the owner or head chef at a popular restaurant, consider expanding the menu this summer to include tantalizing new choices from far-flung destinations. Think of it as offering your guests an escape to new and exotic lands… right in the comfort and friendly ambiance of their favorite local eatery.

Are you passionate about experiencing other cultures through regional food and drink? Picture yourself sipping Cava in Barcelona, organizing a Tuscan cooking class using local olive oils, or speaking to a local goat farmer while nibbling on fresh chevre in Normandy. Closer to home, you might don wooly mittens for a sugar-on-snow party during maple sugaring season in Vermont, or learn the two-step at an old fashioned Texas barbeque. Welcome to one of the hottest trends in the food and travel industries: culinary tourism.

What is culinary tourism?

Culinary tourism combines agriculture, economic and community development, gastronomy, and history. Culinary tourism is for people passionate about understanding the connections among food, history, and culture. It offers interactive experiences in local cultures through food and drink.

According to a recent report from the Travel Industry Association (TIA), in partnership with Gourmet and the International Culinary Tourism Association, 27 million travelers, or 17% of American leisure travelers, scheduled culinary or wine-related activities into their travel plans within the past three years. These travelers all express a strong desire to explore local cultures while participating in activities such as: cooking classes, dining out, visiting farmers markets, gourmet food shopping, winery tours, and attending food and wine festivals. A quick Google search will confirm that travel companies whose sole focus is culinary holidays are sprouting up everywhere. Indeed, the future is promising for this emerging industry.

What skills are necessary for a career in culinary tourism?

Are you thinking that culinary tourism sounds more like a vacation than a job? Don’t kid yourself. Jobs in culinary tourism industry require much more than a strong culinary arts education. Beyond good culinary arts basics and excellent communications skills, you’ll need a strong desire to learn about:

• Local agricultural practices
• Developing and marketing local food experiences
• History and customs of local food practices
• Rural and urban vacation settings
• Benefits of culinary tourism to local economies
• How food and drink attract visitors
• Other local attractions (museums, shows, shopping, outdoor recreation)
• Ability to speak languages other than your native language (helpful)

How do I find the right culinary school for me?

It used to be that when we thought of careers in the culinary industry, head chef positions came to mind. Not anymore. As Americans expand their palates, new industries such as culinary tourism (and others) will open new career doors to culinary arts students from all walks of life. These days the culinary arts industry offers many creative opportunities.

Culinary schools offer a wide range of specialized programs and most offer career counseling. Ask lots of questions and keep an open mind and you’ll discover the culinary career option that best suits your skills and interests. Is culinary tourism for you? With focus, strong desire to learn and explore, and a solid education from a respected culinary arts school, you may decide that culinary tourism is your travel ticket to career success!

As winter cold begins to fade, many start to think about planning getaways from the mundane daily activities of our lives. Combining travel with an interest or the desire to learn a new skill has become a popular theme for trips.

One interest that blends well with travel is the concept of food tourism – where travelers experience local or regional culinary styles. Many travelers don’t want the culinary experience to end at the restaurant, they want to learn to make the meals and so they can re-create the experience at home. Enter the new rage – culinary tourism.

Whole niche industries have risen that cater to travelers who want to combine their love of travel with their love of eating. Want a cooking tour in France or Italy? How about one that specializes in New Orleans culinary techniques? Need a culinary cooking school that caters to seniors?

Culinary travel options are there in plentiful supply. Even many high end restaurants and bed and breakfasts are now offering weekend cooking classes to their guests. Shawguides and Fodors offer guides to recreational cooking and wine schools. The Open Directory lists 125 different sites in its culinary specialty travel category.

Worried that culinary vacations are only for the rich? Smarter Travel offers some good tips to make culinary travel more affordable.