The factory farmed egg was watery, with a pale, sickly-looking yolk. The humanely raised egg was firmer, with a deep yellow and solid looking yolk. There is no comparison between the two.

That was my point, though. Free range doesn't necessarily mean organic (although it frequently does), and organic definitely doesn't mean free range, or even "humane". The terms are not interchangeable.

Animals that eat what their bodies were designed to eat will taste better when *we* eat them. Chickens who eat bugs and leafy things as well as millet and corn will taste better, have healthier fats, and will produce better eggs that chickens who are fed nothing but grain and bonemeal. I can feed a chicken organic grain, but unless I also allow the chicken to scratch in the dirt for bugs and grass and whatever else wild chickens (and they do exist!) eat, their eggs are going to taste much like eggs from other grain-fed chickens.

The same for organic versus grass-fed beef: "organic" is a pretty nebulous term these days; if I was a cattle farmer, I could keep my cattle in a barn and feed them nothing but 100% organic grain, and then set them out to pasture for 15 minutes a day, and still retain the "organic" label. They are still grain-fed cattle and their meat and milk are going to be markedly different from the meat and milk produced by grass-fed animals (see my previous post regarding the quality of the milk and milk products of grass-fed cows).

I think my point about the scrambled eggs still stands (I cook a mean scrambled egg; I use half-and-half [and really, since the yolk absorbs fat there's no point in scrambling eggs with less than whole milk anyway] and cook them in a tablespoon of butter -- free range or not, that's some good shit right there.) If you take care with your preparation, pretty much anything can taste amazing. Furthermore, WF actually has a proper butcher department. Very little of their meats are pre-packaged, so customers go up to the counter and pick out the cuts they want. The varying cuts are more visible, and it takes just as little time to identify and select a nice cut as a mediocre cut. Finally, I think people are more inclined to take care with something expensive. If I'm paying $23.99 per pound for tenderloin, I'm going to be *really freaking careful* about how I cook it, so the careful cooking alone is probably going to make it slightly better.

Cary, like most men, has no idea how women live with the pervasive threat and fear of violence.

I have to say, I don't know who these women are who are constantly looking over their shoulders. I am a woman (duh) and do not have any kind of pervasive fear of violence, at least no more than any other rational person living in or near a city.

I would expect that all reasonable people have a healthy awareness of dark or isolated places, and furthermore I think statistically men are much more likely to be victims of violence by strangers than women. I have certainly had *moments* where I was in danger, and took steps to protect myself at those times, but those were hardly representative of my everyday life experience.

I think Mary Winkler's dead husband would disagree with you

Did she ever give a reason for this? The only think I heard was something about him wanting her to wear a wig and high heels during sex (seriously, that's what I heard!) That can't possibly be her excuse, can it?

Why doesn't Aer Lingus serve that lasagna bolognese with bechamel sauce on their BOS-SNN flights anymore? That was actually pretty good, even for non-airline food. Its much better than the dry ravioli or beef stew they've replaced it with, that's for sure. I can't imagine that passengers are happy with the change.

Maybe after the wedding they can donate it to an NGO and have them cut it up and treat it with insecticide to sell as mosquito netting in malaria-infested regions.

I'm serious, that way they get to have the wackiness they want at their wedding, and then redeem it by doing something awesome for humanity.