Chickens live happily at Bit of Earth Farm.
All day they roam around pastures, woods and streams. They spend their time with one another as they choose, engaging in the behaviors that keep them vital and active. At dusk they return on their own to a generously sized coop.
We have a mix of breeds including Buff Plymouth Rock, Partidge Rock, Columbian Plymouth Rock, Americana, Golden Comet, Black Sex Link and Light Brahma. Many generations of these birds have lived here. They forage for bugs and plants. Their diets are supplemented with organic kelp, locally grown grain and healthy kitchen scraps. They are not caged, given antibiotics or hormones, nor slaughtered. They live out their natural lives here in peace.
Bit of Earth Farm Free-Range Egg pricing
$4.00 per dozen
Benefits of Pastured Eggs
Chickens raised on conventional (factory farms) are crowded and stressed. They never form natural flocks, spread their wings or run free in the sunshine. Their diets are unnatural, often including poultry by-products and feathers, beef fat, bone meal and medicine. The nutrient content of their eggs has been proven inferior in study after study.
But don’t be fooled, even eggs labeled “free-range” are likely to come from hens that have limited access to the outdoors. That access may be as little as a tiny door in a building containing thousands of birds, meaning most hens never once go outdoors.
You get what you pay for. If you buy cheaper supermarket eggs you miss out on valuable nutrients.
Your purchase also goes to support a form of agriculture
that treats animals cruelly and makes sustainable farming difficult.
Pastured eggs are undeniably better, just check out the research:
~The British Journal of Nutrition found that pastured eggs had 50 percent more folic acid and 70 percent more vitamin B12 than eggs from factory farm hens.
~A 1988 study found pastured eggs contained 13 times more omega-3 polyunsaturated fatty acids than commercial eggs.
~Pennsylvania State University found that eggs from pastured birds had 10 percent less fat, 34 percent less cholesterol, 40 percent more vitamin A, and four times the omega-3s compared to the standard eggs.
~Another Penn State University compared eggs from the same variety hens, with one kept in standard crowded factory farm conditions and the other on mixed grass and legume pasture. The pastured eggs had three times more omega-3s, 220 percent more vitamin E, and 62 percent more vitamin A than eggs from caged hens.
~A 2007 study by Mother Earth News found that pastured eggs had a third less cholesterol and a quarter less saturated fat. They offered two times more omega-3s, two-thirds more vitamin A, three times more vitamin E, and seven times more beta carotene.
In fact, all eggs have suffered from bad PR. The newest research shows egg consumption is not related to high cholesterol levels. Multiple nutrition studies analyzed by University of Surrey researchers in the UK concluded that linking egg consumption to high cholesterol levels and heart disease is a misconception based on out-of-date information. The report, appearing in the British Nutrition Foundation’s Nutrition Bulletin, noted there’s no reason to limit the number of eggs in the diet.
Food is not merely something we eat.
It is a ceaseless reminder that we are mortal, earthbound, hungry, and in need. We are bound by a biological imperative that forever keeps us returning to the soil, plants, animals, and running waters for replenishment.
Eating is life. Each time we eat, the soul continues its earthly journey. With every morsel of food swallowed a voice says, “I choose life. I choose to eat, for I yearn for something more.”
– Marc David