Post last updated: October 10th, 2018
Mr. Beekeeper’s son brought me a half dozen eggs in early December. I learned that this time around, the chickens were his rather than Mr. Beekeeper’s.
All of the eggs were those beautiful brown eggs we don’t see much of anymore unless we pay extra.
However, I almost needed a hatchet from the garage in order to break them open. I was so surprised at this I mentioned it to Poppie. He grew up working on farms as a teenager and, as a result, has a better background in Real Food. To this day, he can’t eat cabbage because he can still remember the smell of rotting cabbage in the fields.
Poppie said that the chickens at Mr. Beekeeper’s house are raised on the ground with access to grit even if grit is not intentionally included in their diet (it is). Grocery store eggs are raised in cages stacked on top of each other and have no access to grit. According to Nutrena Foods, chickens have no teeth. Grit (usually ground oyster shells) or small rocks (if the chickens are allowed to free range), wind up in the chicken’s gullet and help to grind up their food. Oyster shell grit contains calcium that makes the egg shell a little tougher to crack. I thought this was very interesting and was glad to be able to catalog it away in my mental file cabinets, most of which I am unable to ever open again.
I know you want to learn everything you can about chickens, so take a minute, okay — one minute and one second — to view this clip from Nutrena Foods: