Although I like food and highly recommend it, I'm not a foodie.
However, I do try to make a few decisions that might make a difference. For example, I buy free-run eggs. But, being honest, I have never really noticed a qualitative difference between these eggs and the allegedly evil eggs that come from battery cage chickens. I don't think keeping chickens in battery cages is very nice, but it doesn't seem to negatively effect the visceral quality of the egg, in my experience.
Well, that's not completely true -- the shells of the free-run eggs I normally buy seem thinner and more fragile than the eggs from the conventional source. Sometimes almost paper-thin.
For some time, I have been buying Rowe Farms's Green Valley eggs -- the ones with the occasionally flimsy shells -- but the other day I went to a different supermarket and needed eggs, so got some from another source -- Conestoga Farms, which looks like it's a label of the Gray Ridge conglomerate.
I was surprised to see how deeply orange the yolks of these other eggs were. Just like the foodies said, these are great eggs because the yolks are so orange!
These eggs contain 1mg of Lutein, the box said! Wow, I never knew I needed it. But it is a byproduct of their addition of marigold extract, which contains this substance.
They don't mention that marigolds are a deeply orange flower and that an extract would only concentrate this colour further, essentially making it a dye. So, my free-run eggs are deeply orange because the chickens have been fed natural food dye. I am not making this up.
What other foodies am I tired of? Jamie Oliver. I think he's a great presenter and I buy most of his cookbooks, which are always top-quality. But the Food Revolution series he's working on is incredibly dishonest and manipulative. For half of the statements he makes, I find myself turning it around on his own cause and asking another question, which is never answered.
As far as I got into the second series, he had somehow connected the formulation of a fast food burger patty with diabetes and suggested that using a homemade patty would be somehow reduce diabetes risk. Though he is leading in his presentation far more than he is direct, that is his implication. Really? Could he find anyone to back him up on that? I'd be surprised. In one demo where he fills a school bus full of the sugar consumed by some student population in the course of a year in front of horrified parents, I want him to do the same with the olive oil, flour, butter, and cream they'd be using if they followed his often pasta-centric recipes and see what they think of that sight.
And with all his talk of the "obesity epidemic", I'd also like someone to tell us whether Jamie Oliver himself is clinically obese or overweight according to the Body-Mass Index that categorizes us as such.