I’ve done my best to make sure my children get the calcium and dairy products they need, spooning yogurt into them for breakfast, peeling wrappers off string cheese, and letting them indulge in the frequent drippy ice cream cone. Now I am armed with recent reports milk from happy cows (organic dairy) contains 70 percent more omega-3 fatty acids and 50 percent more vitamin E than regular milk. Really that was probably all I needed to know to steer myself in the right direction, but it was learning about injected hormones that really shook up my milk journey.

“Is a free-range farm egg really better than a conventional store-bought one? How much different can an egg taste?” They are looking for me to confirm their suspicions that there is no difference between the two, except the price. If you’ve never eaten a freshly laid egg, it is difficult to make verbal comparisons. The taste is meaty, rich, and thick, in a way difficult to describe unless it’s on the end of your fork.