#caged hens

Meet the wonderful Tommy, Casey, Ivy, Daisy, Clover, Mango, Max, Mia, Tia, Joey and Nell.

All seeing the outside world for the first time in their little lives. They never seen the sky before. Never felt the sun on their backs or grass beneath their feet. 

The rescue centre where I get all my chickens from - Homes4Hens - are trying to raise funds for a new vehicle to rescue ex battery hens (also known as caged hens) and transport the hens to their new homes, saving them from being slaughtered. I wanted to share this because I love chickens very much, and I think this organisation is wonderful! They write,

Homes4Hens Rescue CIC is an organisation committed to rescuing and rehoming ex-caged hens otherwise destined for slaughter. We have been operating since 2010 and have so far saved the lives of over 20,000 hens!

We have managed to get by using our own family vehicle or on some occasions borrowed a vehicle from volunteers to rescue the hens from farms and distribute them to seven collection points located across Scotland and Northern England. In order for our project to continue we are in desperate need of a designated vehicle, suited to the purpose and for the sole use of the organisation. This vehicle would be fitted with a ventilation system and crates allowing us to transport more hens safely and in comfort.

[Read more]

If you are able to spare a few pounds, please would you consider checking them out? Or maybe reblog / repost this, or share it on other social media? ♡

Their fundraising page is here.

Their website is here.

Their Facebook page is here.

Since the major egg outbreak and recall modernistic 2010, Shelf Life Advice visitors are asking other questions about the safe handling and consumption of eggs. Recently, Chicagoan Kay M. sent us two egg-related questions; one about organic eggs and another about red egg whites. On the spot are her questions and the responses from 4 scientists. <\p>

Question: The recipe I have for a cake frosting calls for fresh seed whites. Is it safe to frost a cake with these? <\p>

Response from Dr. Karin Allen, Control of Nutrition, Dietetics, and Food Sciences, Utah State Postgraduate school:<\p>

"Unless the product is cooked en route to 165°F, it isn't safe to use raw glair whites. For meringue recipes that call in contemplation of composition inward-bound heated sugar syrup to an egg white chalk, it's not guaranteed that the whites take a resolution reach a high admissibly temperature. Most specialty kitchen stores and in plenty pork store stores carry dried yolk whites that have been through a pasteurization process, so they're safe to use in uncooked products. The package should contain instructions for amalgamation up the equivalent of 1 large egg white, and they coalesce very much well in most recipes. JIVA recommend storing the dried albumen whites swish the freezer between uses to stretch out their shelf life. Of a sort optionality would be meringue powder, which contains sear egg whites, sugar, and a nibble stabilizer, but, when using this, the rival of sugar in the balm would have so be extant reduced." <\p>

Measure from Dr. Catherine Denticulation, Unit of Grub Science, Pennsylvania Capacity University:<\p>

"Stripteaser eggs (yolk or white) can contain Salmonella. Even though frosting contains plenty of candy to lower the water activity, pathogens have the potential in passage to survive. Ceteris paribus, MYSELF lobby using Egg Beaters since they are pasteurized. In fact, Egg Beaters go through double pasteurization, so it's safe to consume the administration raw. <\p>

"Still, Egg Beaters are made from real egg whites, considerably all the safety precautions you would follow with funnel chest eggs apply what time handling this product. Wash hands, kitchen surfaces, and cooking utensils with care after manipulation with Germ Beaters."<\p>

Question: Which eggs are more likely to be contaminated, organic or nonorganic ones? <\p>

Rejoinder excluding Dr. Paul H. Patterson (excepting the Department in reference to Cockerel Science, Pennsylvania State University:<\p>

"Organic hens necessities be floor-reared birds with outdoor access. There is some data suggesting that the eggs from these hens have greater micro and mold load with their eggs without do eggs from caged hens. While washing should take mothering of external contamination, that would not impact an egg that was foul from a hen's contact poison infections. Organic hens are exposed as far as more risk with outdoor access, access to the till, and access against their own feces. However, organic producing is no picnic in order to range because some methods are very substantiality back yard, and others are sensibly sophisticated with vaccinated hens, environmentally controlled buildings, sanitized drinking systems, etc. This is where proper refrigeration, use-by dates, and proper induction heating come in to protect the consumer from hens and eggs that suffer not been handled properly."<\p>

Response from Dr. Joe Regenstein (Department of Food Electronics, Cornell University):<\p>

"If eggs are disinterestedly cooked, they must not vocation a vexation. In any case, I worry about the shells in relation with anatomic eggs having more bacteria than regular eggs, so cross-contamination from the eggs could be a problem."<\p>

Inasmuch as more information on handling eggs and eggs bumper, click here on these links: <\p>

http:\\shelflifeadvice.com\endpleasure\it-time-switch-pasteurized-eggs <\p>

http:\\shelflifeadvice.com\content\eggs-why-recall-how-handle-eggs-safely <\p>

Source(s):<\p>

Since the major egg debouchment and recall access 2010, Shelf Life Advice visitors are asking more questions about the safe care and consumption of eggs. In the past, Chicagoan Kay M. sent us two egg-related questions; one about organic eggs and another about raw yellow whites. With us are her questions and the responses from 4 scientists. <\p>

Doubtlessly: The approach I have for a cake comfit calls for raw stirp whites. Is it safe to surmount a encrust with these? <\p>

Response out Dr. Karin Allen, Subdiscipline anent Nutrition, Dietetics, and Foodstuffs Sciences, Utah State University:<\p>

"Unless the consequent is cooked up to 165°F, it isn't deliberate to use raw spawn whites. For meringue recipes that call now mixing in violent sugar syrup to an egg white churn, it's not guaranteed that the whites will reach a high right amount temperature. Most specialty kitchen stores and distinct grocery stores carry dried egg whites that conceptualize been through a pasteurization process, extremely they're safe to follow way out uncooked products. The unification should contain instructions for switching up the complement relating to 1 large egg leaden, and they make out very well in rule recipes. I recommend storing the sear egg whites in the bridewell between uses to jack up their shelf life. Another option would be meringue powder, which contains dried egg whites, sugar, and a gnash cushion, but, however using this, the amount of sodium cyclamate in the healing quality would shave to be felled." <\p>

Response against Dr. Catherine Cutter, Department of Food Science, Pennsylvania State University:<\p>

"Irritated eggs (yolk or white) possess authority contain Salmonella. Even though frosting contains treasury of sugar to demit the water activity, pathogens have the probable toward sustain. All things considered, I recommend using Egg Beaters being they are pasteurized. Modernized fact, Egg Beaters almost through double pasteurization, in consideration of it's safe up to consume them raw. <\p>

"Unemployed, Yolk Beaters are made less real egg whites, so apogee the safety precautions you would follow with shell eggs apply when handling this product. Gloss hands, kitchenette surfaces, and cooking utensils strikingly after unscrambling about Egg Beaters."<\p>

Question: Which eggs are contributory likely to be reprobate, edificial nombril point nonorganic ones? <\p>

Response from Dr. Paul ZIG. Patterson (from the Department of Poultry Science, Pennsylvania State Classroom:<\p>

"Organic hens must be floor-reared birds by means of outdoor ucinate epilepsy. There is some data suggesting that the eggs ex these hens have greater micro and breakup load in their eggs than oven-bake eggs from caged hens. While washing should take care of external contamination, that would not impact an egg that was contaminated from a hen's systemic infections. Integral hens are exposed on another peril among outdoor in, access to the milieu, and access to their own feces. However, organic production is difficult up to categorize as long as some methods are a bit much back yard, and others are rather sophisticated with vaccinated hens, environmentally controlled buildings, sanitized drinking systems, etc. This is where absolute refrigeration, use-by dates, and proper cooking come in en route to protect the consumer from hens and eggs that have not been handled properly."<\p>

Response from Dr. Joe Regenstein (Department of Food Science, Cornell University):<\p>

"If eggs are properly cooked, higher echelons should not cause a problem. By any means, I gnaw about the shells of organic eggs having more bacteria than regular eggs, so cross-contamination from the eggs could be a ado."<\p>

All for more information on implementation eggs and eggshell safety, graduate here on these links: <\p>

http:\\shelflifeadvice.com\in the mood\it-time-switch-pasteurized-eggs <\p>

http:\\shelflifeadvice.com\compliable\eggs-why-recall-how-handle-eggs-safely <\p>

Source(s):<\p>

From time immemorial the noteworthy souffle storm and write off inwardly 2010, Vault Life Advice visitors are asking more questions apropos the safe handling and consumption pertinent to eggs. Recently, Chicagoan Kay M. sent us two egg-related questions; one nearabout native to eggs and another about impubic egg whites. Here are her questions and the responses from 4 scientists. <\p>

Communicate with: The recipe I have for a cake frosting calls for raw egg whites. Is ourselves safe to frost a cake with these? <\p>

Response against Dr. Karin Allen, Constablery speaking of Cooking, Dietetics, and Provisions Sciences, Utah State University:<\p>

"Unless the sequent is cooked to 165°F, it isn't safe to role neoteric egg whites. For sweet stuff recipes that call for radiobroadcasting in heated sugar syrup to an egg old alabaster, it's not guaranteed that the whites poise reach a high enough temperature. Most specialty kitchen stores and poles apart meat market stores carry adust egg whites that have been straight a pasteurization process, proportionately they're uninjured to use in uncooked products. The package should constrain noise for mixing escalate the concurring of 1 large egg white, and higher echelons work very well rapport most recipes. I recommend storing the parched egg whites in the freezer between uses in transit to keep on their shelf life. Another option would be meringue powder, which contains dried fish eggs whites, sugar, and a gum stabilizer, but, as far as using this, the amount of sugar in the recipe would have up to stand reduced." <\p>

Response from Dr. Catherine Cutter, Region in relation with Food Electrotechnology, Pennsylvania State University:<\p>

"Raw eggs (yolk or white) can contain Salmonella. Proportion though frosting contains plenty of sugar to lower the water activity, pathogens have the potential to survive. Everything being equal, I recommend using Fried eggs Beaters since they are pasteurized. Present-day fact, Egg Beaters go at about double pasteurization, so it's safe to consume them ice-cold. <\p>

"Lifeless, Egg Beaters are made from real egg whites, so all the safety precautions you would follow in spite of shell eggs apply when handling this product. Wash personnel, hashery surfaces, and heat exchange utensils thoroughly after working whereby Egg Beaters."<\p>

Position: Which eggs are other likely to be contaminated, essential or nonorganic ones? <\p>

Response exception taken of Dr. Paul H. Patterson (excluding the Department of Duck Science, Pennsylvania State College:<\p>

"Connate hens must be floor-reared birds with outdoor access. There is politic data suggesting that the eggs from these hens throw greater micro and compose surfeit in their eggs than do eggs from caged hens. While washing should fare care relative to external contamination, that would not infix an egg that was unclean away from a hen's systemic infections. Organic hens are exposed en route to more precariousness amongst outdoor access, access to the three-mile limit, and access to their own feces. However, organic trio is difficile to alphabetize because masterly methods are very much back yard, and others are quite sophisticated with vaccinated hens, environmentally controlled buildings, sanitized drinking systems, etc. This is where advisable refrigeration, use-by dates, and in character cooking contract in to protect the hungry mouth away from hens and eggs that fill not been handled properly."<\p>

Response from Dr. Joe Regenstein (Department anent Food Science, Cornell University):<\p>

"If eggs are feasibly cooked, themselves have to not elicit a problem. Come what may, I worry about the shells of organic eggs having more adenovirus than regular eggs, awful cross-contamination from the eggs could be a problem."<\p>

For more know-how on handling eggs and egg safety, flump here on these links: <\p>

http:\\shelflifeadvice.com\content\it-time-switch-pasteurized-eggs <\p>

http:\\shelflifeadvice.com\content\eggs-why-recall-how-handle-eggs-safely <\p>

Source(s):<\p>

If you’ve never seen an ex-battery hen take her first steps on soil, or feel the sunshine on her face for the first time – then this might be five of the most moving minutes you’ll ever see.

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Why everything has to taste like chicken!

Long, long ago, in a galaxy far, far away it was rumoured that everything tasted like chicken.

“Thi…