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Just a friendly reminder…

If this looks like where your eggs are coming from, you shouldn’t be eating them.

If  you don’t know where your eggs are coming from, you probably shouldn’t be eating them either. They could be coming from a place like this… a place that erupted in Salmonella.

Buy local / certified free range and organic.

From the web:

To qualify as organic, eggs must come from chickens that are fed only organic feed, i.e., feed that is free of animal by-products, synthetic fertilizers, pesticides or other chemical additives. No genetically modified foods can be used. Additionally, organic eggs must come from chickens that are given antibiotics only in the event of an infection — commercial chickens, on the other hand, are given antibiotics on a routine basis. No hormones or other drugs can be used in organic egg production.

via Organic Eggs – Organic Egg Grading and Certification.

Eggs and salmonella contamination

Factors to keep in mind, whether buying eggs from big commercial suppliers or farmers markets or gathering from a backyard coop.

s the scope of the nationwide salmonella outbreak expanded late last month, farmers market vendors reported rushes on locally produced eggs and people with backyard flocks were sitting smug.

But food safety experts say consumers shouldn’t jump to the conclusion that locally produced eggs are any safer than eggs from large commercial suppliers.

“Salmonella and chickens go together,” says Casey Barton Behravesh, a veterinary epidemiologist with the Centers for Disease Control and Prevention‘s division of food-borne, water-borne and environmental disease. “Any chicken, whether it’s from a huge farm or a backyard flock, may have salmonella.”

Nutrition Lab: Salmonella-contaminated eggs –

Related Articles


If you live in Downtown LA, check out the Downtown Sustainability Project!

Notes on Farmer’s Markets, classes, workshops, and “how too’s” to help each of us find ways to decrease negative impact on our environment.

The DLANC Sustainability Committee meets on the First Tuesday of every month at the Central Public Library.

Our committee chairs host office hours and neighborhood stakeholders gather for project workshops

to help advance several community-driven initiatives – for Downtown Los Angeles.

Sustainability Committee is organized by community volunteers to help develop a community greening strategy and resource toolkit for Downtown Los Angeles. We are neighborhood enthusiasts who share a common interest for a more livable, affordable, and efficient urban center for this and future generations.

What is your vision for a more livable, affordable and efficient neighborhood?

Launched in October 2008, the Sustainability Committee hosts monthly committee meetings and project workshops which are open to the public.

For each project, community members volunteer for the role of project lead to help facilitate implementation. Project teams are formed as people become interested and volunteer their time (whether for a specific event or project). The overall administrative responsibilities of the Sustainability Committee are shared by the Board Chair and Public Vice-Chair who coordinate meetings, approvals, and other logistics on behalf of the group.

All meetings are open to the public and agendas are posted at least 72 hours in advance. If you have any questions, please do not hesitate to contact us at

via Sustainability Committee / Downtown Los Angeles Neighborhood Council.

Be well,


Gingered squash soup —

I was shooting for this recipe. Something to try out for a Friday recipe spotlight but I couldn’t find a dam Winter Squash anywhere at the Grand Central Market, or Marukai Market in Little Tokyo.

Does NO ONE eat pumpkin or squash… I mean it is Sowain for the sake of deliciousness!

Regardless. I went with ingredients for a vegetable soup (root stock, twice boiled) and some extra’s for a beet and orange, goats cheese salad this weekend.

PS: Checked the crop report… nope, no significant hit on the california Squash crop. Just a “slow down”. O.o

Be well,

Scott K Smith

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