Last week  I was doing a 10 day Master Cleanse fast, while having a lot of down time I decided to catch up on re-reading some older issues of Vegetarian Times. There I sat, reading, no, DROOLING over the delicious looking pictures and wanting to make/eat everything I saw. It was torture, but I made it through and today I made some things from one of the VT back issues that caught my eye. Vegan Cheezes.

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So, which came first. The brown egg or the white egg?…or maybe the green hued or speckled blue? What about baby bird or dinosaur sized?These days most consumers of eggs settle for the lowly large white egg. There they sit, stacked upon one another in their Styrofoam cartons from chickens that I can only imagine live a horror of a shortened life. I know that if I were a producer of eggs, as in if I were a chicken, I would not be giving it “my all” to create the tastiest and oldest forms of protein known to man. Which lead me to look at the label on the cartons of eggs I was buying. I happened to be shopping at Whole Foods one afternoon when I noticed the address of the farm. I was pleasantly surprised that these protein powerhouses came from a farm in Hillsborough, North Carolina, which is about 11 miles from my home in Durham.

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