The Science of Sustainability

Web Extra: City Egg, Country Egg

  • share this article
  • Facebook
  • Email

Is there a difference in taste between eggs gathered right from the farm and ones bought at the supermarket? Sebastian Nava, Research Assistant at the Culinary Institute of America, Greystone, presents his ongoing study of store-bought eggs and their country cousins.

Related

Explore: , , ,

Category: Biology, Chemistry, Sustainable Food, Television

  • share this article
  • Facebook
  • Email
Jenny Oh

About the Author ()

Jenny is happy to wear multiple hats at KQED; she works as an Interactive Producer for the Science & Environment unit and blogs for Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel and HBO.