August 31, 2024 • 19 mins
TOTW- Butter. Egg Price Soar. Trader Joes Parking Lot.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niels Adre.
Speaker 2 (00:01):
You're listening to kfi EM six forty important demand on
the iHeartRadio accum un.
Speaker 1 (00:07):
Just a little bit. Also find out about just great food.
How about that?
Speaker 2 (00:11):
And for a technique of the week, let's get into butter,
shall we? But uh, there was a story in the
Wall Street Journal and I must have been set this
story by at least five people.
Speaker 1 (00:29):
I don't know butter.
Speaker 2 (00:29):
People love butter, and that the headline read, this is
better than butter whether you're cooking steaks or roasting vegetables.
And we've talked about this actually many many times on
the show, but I thought it'd be nice to get
back into butter and explain what people refer to as
(00:52):
culinary gold. It's something often referred to as ghee or clarify,
but small differences depending on you know.
Speaker 1 (01:03):
Ghee comes from India.
Speaker 2 (01:07):
And their process I think is really one of the
best for clarified butter. It gets a little extra nuttiness.
So what ends up happening is you cook out certain
parts of the butter and then you sive them out.
(01:27):
So you cook it down, separate it and sive them out,
and in that process you end up having something that
is just pure butterfat. Hm, you don't have the milk solids,
you don't have those things. And well, that will be
part of our discussion today. But I thought instead of
(01:48):
just focusing on ghe or clarified butter, I'd go through
all the different types of butter. So I'll get into
this and i'll explain how to make it coming up
in a moment, but let's start with the basics. Unsalted butter.
Often you'll see it labeled sweet cream butter. Same, same,
and super versatile. It's used a lot in cooking and baking.
(02:13):
The reason why it is used often in cooking and
baking so that the person baking or cooking can control
the level of salt.
Speaker 1 (02:26):
In baking.
Speaker 2 (02:28):
I understand there's a lot of control there. I've always
thought this notion was silly. You're talking about like a
quarter quarter teaspoon of salt, that's what's in a stick
of butter. I think a lot of this. I've read
(02:52):
article after article after article that some people that there
was kind of a conversion problem when some of the
old old recipes were kind of brought into modern day.
But forever, for whatever reason, people swear by this and
that's because different makers might put different amounts of salt
(03:15):
in it, and I get all of that, but if
you're using the same brand from the same location all
the time, I think you know how to compensate. There's
salt in all kinds of things. There's salt and cheese,
So I always thought it was a little I hear
people swearing by it all the time, and bakers will
(03:37):
probably come at me, but they're the pros.
Speaker 1 (03:38):
I'm not.
Speaker 2 (03:40):
But I always thought that it's just one of those
weird culinary things getting passed down. So I have both
here and really, unsalted is used for cooking and baking
for the most part, and then salted butter is used
for as a spread when you're putting it on top
of something like a piece of grape bread, or even
(04:00):
if you're topping off I don't know, rice or something.
Speaker 1 (04:04):
I will use it.
Speaker 2 (04:06):
Salted butter is exactly like sweet cream butter. It just
has that quarter teaspoon of.
Speaker 1 (04:12):
Salt in it. That's the reality.
Speaker 2 (04:15):
So those are the type of things that you have
the most in the house. Those are probably what you
have most. You could do one or the other. If
you have unsalted, just put a little salt on it.
I had some wonderful, wonderful butter the other day and
some bread, and the way it was served is with
this gorgeous chunk of butter and with a sight of salt,
(04:40):
like finishing salt. Beautiful, and you could literally take that,
put it onto your bread and then sprinkle a little
salt on it if you wish. Not a problem, Easy peasy.
So let's get into the clarified butter part.
Speaker 1 (04:55):
This is what.
Speaker 2 (04:57):
People referred to as culinary gold, and I'll tell you why.
So the milk fat is rendered from the butter. You
separate the milk solids and the water from the butter fat,
so you're cooking it at a low temperature. And as
you're cooking it, when you put butter in a pan,
you know how bubbles and kind.
Speaker 1 (05:17):
Of sizzles a little bit.
Speaker 2 (05:19):
Well, the reason that is is that the fat is
starting to heat up. And what doesn't mix oil and water.
So when you melt the butter down from a solid,
the water in there starts to evaporate because the oil
is heating up. That's why things make noise when you
deep fry them, and that's why you don't want to
(05:41):
put a frozen turkey, deep fries deep fry a frozen turkey.
For people who have done that, I am not, but
I've seen the pictures. Because oil and water don't mix.
They mix even they have even less good times when
the oil is hot, so that part of sizzling. Once
(06:03):
it starts to stop sizzling, then the water's gone, it's evaporated.
Next you're going to see these little bits of the
milk fat start separating, and that's the process. Then you
take it and you put it through a sieve and
a cheese cloth that will catch all that milk fat,
(06:25):
and what you'll have is clarified butter, no water in it,
and the milk solids removed. What does that do well,
It gives it a nutty flavor because that milk fat
in the process of rendering starts to caramelize and get
that nutty flavor to it, which is wonderful. But really
what it does is it changes the smoke point. Smoke
(06:48):
point is important in oils and fats because that means
the smoke point is when they start to break down.
That's when they lose some of their properties. That's when
they start to get nasty, smelling and things like that
and end up bringing a foul odor and taste to
something rather than the loveliness that they're supposed to do.
(07:09):
Butter comes in at about three twenty five three seventy five.
Speaker 1 (07:14):
That's when it starts to break down.
Speaker 2 (07:16):
That's when it starts to smoke really heavily, and that's
why sauteg and butter. Usually you'll cut it with some
olive oil or something like that. The olive oil has
a higher smoke point kind of takes care of that
and buffers the butter. But what you can do is saute.
When you're doing steaks, if you're gonna sear them off,
you're roasting vegetables, you can use clarified butter or ghee
(07:39):
and that'll boost that smoke point up to around forty five.
So you get about one hundred degree higher heat out
of clarified butter that doesn't have that milk fat. Also,
a lot of it has a lactose, the casin that
is the lactose and all of that kind of wicked.
(08:00):
And so those that are intolerant or have a milk
allergy usually can handle clarified butter even better. So you
melt that butter allow the things to separate, water, evaporate, solid,
float to the surface. You skim them off, put them
through a sieve and a cheese cloth, and what's left
out is left over is this beautiful pure butterfat with
(08:25):
a higher smoke point, still has the great flavor of butter,
has a little nuttiness, great on popcorn, all of these things.
It's a great thing to do, but every once in
a while everybody starts praising it again and it'spin around forever.
So we'll get back to butter more, different types of butter, organic,
whipped butter, European style, all these things when we return
with Technique of the Week.
Speaker 3 (08:46):
You're listening to the Fork Report with Nils of Adra
on demand from KFI AM six.
Speaker 1 (08:51):
Forty conversation A lot to get to today.
Speaker 2 (08:55):
We're gonna introduce you to some folks that have restaurants
and food. You're gonna want to put your mouth all
that great stuff. Right now, we're in the middle of
Technique of the Week. The technique we're looking at is
butter using butter, what kinds of butter, knowing your butter, butter, butter, butter,
butter butter, Yum, yum, yum. They go back and forth,
and I know that we have people that don't eat
(09:19):
animal products of any kind and we respect them. We
respect everybody in their dietary limitations or dietary needs or
dietary beliefs.
Speaker 1 (09:31):
Well, it's all welcome.
Speaker 2 (09:33):
But I will tell you that I am not somebody
who will demonize something over something else because I just
hate that. I think it causes problems with eating. I
think it causes disorders. I think it caused all kinds
of problems. We have learned over the years that animal
fats are good, they can be nutritious, and they can
(09:56):
be valuable in cooking. We've also learned that when we've
trying to mess with fats and margarine and things like
that growing up was very popular with us, that it
didn't have the benefits that once were thought and actually
caused some problems. So I will say that I absolutely
(10:17):
use animal fats. I eat animals too, so it doesn't
go against the way I live. But I want to
recognize that out of respect to those that might have
issues with it. Moving on from clarified butter to organic
butter comes from cattle raised without antibiotics, which, really, you know,
(10:40):
the way we've moved through farming and having to use
things like antibiotic antibiotics and growth hormones and all those things.
I'm equally as down upon as I am four proper
raising and the proper care of these animals. I know
(11:03):
that might seem contradictory to some, but I just tell you,
the antibiotics and the growth hormones, all that stuff is
more garbage than we need. So organic butter is raised
without those things, antibiotics, growth hormones.
Speaker 1 (11:16):
They're given one organic.
Speaker 2 (11:19):
Feed, grown without toxic pesticides, synthetic fertilizer, all of that,
and you can find it in unsalted and salted and
you use it just like conventional butter.
Speaker 1 (11:29):
The whipped butter.
Speaker 2 (11:31):
This has air or other gas like nitrogen, and it's
added to to make it less dense than standard butter.
So kind of a little goes a long way. This
increased volume is you know, less calories per tablespoon, it
can even be half, and it's got a lighter texture.
(11:54):
But to keep in mind, it's got less calories because
it's got more air in it. Best for spreading on toast,
finishing dishes. It's not recommended for baking or cooking at all,
it's just a spread. It's spread easier to spread because
it's got the air in it, and it's lighter and
whipped and all that European style butter, which a lot
of people love.
Speaker 1 (12:14):
I do too.
Speaker 2 (12:16):
This is you know why French croissants are so lovely
and airy and delicious. It's got extra milk fat eighty
two to eighty five percent for most brands. So your
European style butter has less Moisture's got less of that
water in there than standard butter, and it's got all
(12:36):
that milk fat in it.
Speaker 1 (12:38):
So this is like the oppositely.
Speaker 2 (12:39):
Clarified butter makes pastries, tender, fluffy cakes. It's often it's
made with fermented or cultured cream, so it has a
little bit of tang to it, and it could be
used for any sort of cooking task. Spreadable butter is
regular butter and some vegetable oil added in so it
(13:01):
spreads easier. Not recommended for baking or cooking. Again, light butter,
it has less than forty forty percent or less of
milk fat, not recommended for baking or cooking. Also, butter
like spread, keep that in mind, not recommended for baking
or cooking either, it's just like a buttery flavored spread.
Speaker 1 (13:24):
So that's the.
Speaker 2 (13:24):
Basic breakdown of your butters to use but enjoy. Just
butter is one of those wonderful, wonderful things in the world.
All right, we'll be back with more. So go nowhere.
Speaker 3 (13:35):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI.
Speaker 1 (13:40):
A love me some booms, Give me some boom boom,
all right, papap, calm down. The more boom the better,
I say.
Speaker 2 (13:51):
We talking about brunch, and then you come across well
brunch eggs are going to be obviously part of that.
What's going on with the eggs they're constantly spiking here
and there. Is this something we're going to be dealing
with just now or is this something we're going to
be dealing with for some time. Well that that we're
(14:15):
going to have to wait and see. But this is
what's going on right now. It's the bird flu. It's
making eggs more expensive.
Speaker 1 (14:21):
Period.
Speaker 2 (14:21):
This has happened in the past, it's going to happen again,
and it's probably going to go back and forth for
a while. So this type of flu is affecting hens
which lay eggs. The h five n one bird flu.
It spread over ninety million chickens across almost every single state.
Speaker 1 (14:41):
And this is since twenty twenty two.
Speaker 2 (14:44):
So here we are a couple of years later and
slowly moving towards twenty twenty five, and we're seeing it
go up and down, also affecting dairy cows, with over
thirty groups of cows in nine states dealing with the
flu at this very moment. So the last time the
bird flew hit farms in the US was early twenty
twenty two, and back then egg prices were more than
(15:07):
doubled in a year, reaching four dollars and eighty two
cents or so for a dozen eggs in January twenty
twenty three.
Speaker 1 (15:14):
We all remember that.
Speaker 2 (15:16):
Now during there was all those memes too, like people
having it on, you know, an egg on a wedding ring,
engagement ring instead of a diamond. We remember, ah, such
good fun. But during a previous bird flew outbreak in
twenty fourteen twenty fifteen, egg prices also went up a lot,
so they continue to move when this particular flew pops up.
(15:41):
Prices now aren't as high as they were in January
twenty twenty three, but they've been going up since last
August and they continue to do so. So back then,
a dozen large egg costs a little over two bucks.
By March they were almost three dollars, which nearly you know,
forty percent or so more years ago, and nearly twenty
twenty a dozen eggs were only a buck forty six
(16:06):
an a on average, huge difference. So the h five
and when bird flu very contagious, very dangerous for hens.
But this isn't just about bird flu. It shows a
bigger problem with the way our farming system is now
and it continues to be more problematic. So big companies
(16:28):
control most of the egg market. That leaves very little
room for problems like disease. So many animals are kept
close together on big farms makes it easy for this
disease to spread, which is already easy to spread. So
most of the country's egg laying hens are on just
(16:50):
you know, I don't know, they're about three hundred and
fifty big farms or so. These farms use similar animals
that produce a lot of eggs, but this means that
they're more vulnerable to this disease, or any disease for
that matter that comes sweeping through, so when a hen
gets sick, it's not just that hen that has to
(17:12):
go down. Many others have to be killed to stop
to the disease from spreading, so you have these layers
of death. Honestly, this has happened to eighty five million
birds since twenty twenty two, and that means that system breakdown.
(17:33):
This seems kind of crass because it's the death of
these animals, but also leads to us paying more for eggs.
It's not just the disease though, causing the prices to
go up. Egg producers are also raising prices more than
they need to to make a profit.
Speaker 1 (17:47):
This is one of the concerns and.
Speaker 2 (17:49):
These watchdog groups are poking around to find out more.
An example, Oriently Cow Maine Foods made ate a lot
of money in twenty twenty three by raising prices, but
they didn't sell many more eggs than before. In twenty
twenty three, several big food companies like Craft General Mills
(18:11):
went almost an eighteen million dollar lawsuit. They said egg
producers were making prices higher by limiting the number of
eggs available, trying to control that flow of the merchandise,
and therefore boosting up those numbers.
Speaker 1 (18:26):
So in the past, the government had rules make.
Speaker 2 (18:28):
Sure these food prices stayed fair for farmers and of
course for consumers as well. Those rules changed in the
nineteen seventies. Big farms became more common, and that causes
an issue as well. I mean our farming God blessed farmers,
but the factory farms are not the best way to
do things and.
Speaker 1 (18:47):
Causes more problems.
Speaker 2 (18:49):
So our food system so connected to this stuff that
it causes problems throughout the world. So all kinds of issues, disease, war,
any of these things make things go up and up
and up. The Biden administration now is trying to fix
that some of these problems, looking into by enforcing laws better.
(19:11):
And that means some bills in Congress can eventually help
stop companies from raising prices too much, so we don't
have to keep going up and down and up and
down in this cycle of problems and higher prices. So
we shall see these changes. Hopefully We'll protect animals to
a certain degree. I mean they're still working for us.
(19:32):
Some people don't like that or becoming our food. Others
don't like that as well, but also protect workers at us,
the consumers fingers crossed.
Speaker 3 (19:40):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty
Hey, it's Niels Adre.
Speaker 2 (00:01):
You're listening to kfi EM six forty important demand on
the iHeartRadio accum un.
Speaker 1 (00:07):
Just a little bit. Also find out about just great food.
How about that?
Speaker 2 (00:11):
And for a technique of the week, let's get into butter,
shall we? But uh, there was a story in the
Wall Street Journal and I must have been set this
story by at least five people.
Speaker 1 (00:29):
I don't know butter.
Speaker 2 (00:29):
People love butter, and that the headline read, this is
better than butter whether you're cooking steaks or roasting vegetables.
And we've talked about this actually many many times on
the show, but I thought it'd be nice to get
back into butter and explain what people refer to as
(00:52):
culinary gold. It's something often referred to as ghee or clarify,
but small differences depending on you know.
Speaker 1 (01:03):
Ghee comes from India.
Speaker 2 (01:07):
And their process I think is really one of the
best for clarified butter. It gets a little extra nuttiness.
So what ends up happening is you cook out certain
parts of the butter and then you sive them out.
(01:27):
So you cook it down, separate it and sive them out,
and in that process you end up having something that
is just pure butterfat. Hm, you don't have the milk solids,
you don't have those things. And well, that will be
part of our discussion today. But I thought instead of
(01:48):
just focusing on ghe or clarified butter, I'd go through
all the different types of butter. So I'll get into
this and i'll explain how to make it coming up
in a moment, but let's start with the basics. Unsalted butter.
Often you'll see it labeled sweet cream butter. Same, same,
and super versatile. It's used a lot in cooking and baking.
(02:13):
The reason why it is used often in cooking and
baking so that the person baking or cooking can control
the level of salt.
Speaker 1 (02:26):
In baking.
Speaker 2 (02:28):
I understand there's a lot of control there. I've always
thought this notion was silly. You're talking about like a
quarter quarter teaspoon of salt, that's what's in a stick
of butter. I think a lot of this. I've read
(02:52):
article after article after article that some people that there
was kind of a conversion problem when some of the
old old recipes were kind of brought into modern day.
But forever, for whatever reason, people swear by this and
that's because different makers might put different amounts of salt
(03:15):
in it, and I get all of that, but if
you're using the same brand from the same location all
the time, I think you know how to compensate. There's
salt in all kinds of things. There's salt and cheese,
So I always thought it was a little I hear
people swearing by it all the time, and bakers will
(03:37):
probably come at me, but they're the pros.
Speaker 1 (03:38):
I'm not.
Speaker 2 (03:40):
But I always thought that it's just one of those
weird culinary things getting passed down. So I have both
here and really, unsalted is used for cooking and baking
for the most part, and then salted butter is used
for as a spread when you're putting it on top
of something like a piece of grape bread, or even
(04:00):
if you're topping off I don't know, rice or something.
Speaker 1 (04:04):
I will use it.
Speaker 2 (04:06):
Salted butter is exactly like sweet cream butter. It just
has that quarter teaspoon of.
Speaker 1 (04:12):
Salt in it. That's the reality.
Speaker 2 (04:15):
So those are the type of things that you have
the most in the house. Those are probably what you
have most. You could do one or the other. If
you have unsalted, just put a little salt on it.
I had some wonderful, wonderful butter the other day and
some bread, and the way it was served is with
this gorgeous chunk of butter and with a sight of salt,
(04:40):
like finishing salt. Beautiful, and you could literally take that,
put it onto your bread and then sprinkle a little
salt on it if you wish. Not a problem, Easy peasy.
So let's get into the clarified butter part.
Speaker 1 (04:55):
This is what.
Speaker 2 (04:57):
People referred to as culinary gold, and I'll tell you why.
So the milk fat is rendered from the butter. You
separate the milk solids and the water from the butter fat,
so you're cooking it at a low temperature. And as
you're cooking it, when you put butter in a pan,
you know how bubbles and kind.
Speaker 1 (05:17):
Of sizzles a little bit.
Speaker 2 (05:19):
Well, the reason that is is that the fat is
starting to heat up. And what doesn't mix oil and water.
So when you melt the butter down from a solid,
the water in there starts to evaporate because the oil
is heating up. That's why things make noise when you
deep fry them, and that's why you don't want to
(05:41):
put a frozen turkey, deep fries deep fry a frozen turkey.
For people who have done that, I am not, but
I've seen the pictures. Because oil and water don't mix.
They mix even they have even less good times when
the oil is hot, so that part of sizzling. Once
(06:03):
it starts to stop sizzling, then the water's gone, it's evaporated.
Next you're going to see these little bits of the
milk fat start separating, and that's the process. Then you
take it and you put it through a sieve and
a cheese cloth that will catch all that milk fat,
(06:25):
and what you'll have is clarified butter, no water in it,
and the milk solids removed. What does that do well,
It gives it a nutty flavor because that milk fat
in the process of rendering starts to caramelize and get
that nutty flavor to it, which is wonderful. But really
what it does is it changes the smoke point. Smoke
(06:48):
point is important in oils and fats because that means
the smoke point is when they start to break down.
That's when they lose some of their properties. That's when
they start to get nasty, smelling and things like that
and end up bringing a foul odor and taste to
something rather than the loveliness that they're supposed to do.
(07:09):
Butter comes in at about three twenty five three seventy five.
Speaker 1 (07:14):
That's when it starts to break down.
Speaker 2 (07:16):
That's when it starts to smoke really heavily, and that's
why sauteg and butter. Usually you'll cut it with some
olive oil or something like that. The olive oil has
a higher smoke point kind of takes care of that
and buffers the butter. But what you can do is saute.
When you're doing steaks, if you're gonna sear them off,
you're roasting vegetables, you can use clarified butter or ghee
(07:39):
and that'll boost that smoke point up to around forty five.
So you get about one hundred degree higher heat out
of clarified butter that doesn't have that milk fat. Also,
a lot of it has a lactose, the casin that
is the lactose and all of that kind of wicked.
(08:00):
And so those that are intolerant or have a milk
allergy usually can handle clarified butter even better. So you
melt that butter allow the things to separate, water, evaporate, solid,
float to the surface. You skim them off, put them
through a sieve and a cheese cloth, and what's left
out is left over is this beautiful pure butterfat with
(08:25):
a higher smoke point, still has the great flavor of butter,
has a little nuttiness, great on popcorn, all of these things.
It's a great thing to do, but every once in
a while everybody starts praising it again and it'spin around forever.
So we'll get back to butter more, different types of butter, organic,
whipped butter, European style, all these things when we return
with Technique of the Week.
Speaker 3 (08:46):
You're listening to the Fork Report with Nils of Adra
on demand from KFI AM six.
Speaker 1 (08:51):
Forty conversation A lot to get to today.
Speaker 2 (08:55):
We're gonna introduce you to some folks that have restaurants
and food. You're gonna want to put your mouth all
that great stuff. Right now, we're in the middle of
Technique of the Week. The technique we're looking at is
butter using butter, what kinds of butter, knowing your butter, butter, butter, butter,
butter butter, Yum, yum, yum. They go back and forth,
and I know that we have people that don't eat
(09:19):
animal products of any kind and we respect them. We
respect everybody in their dietary limitations or dietary needs or
dietary beliefs.
Speaker 1 (09:31):
Well, it's all welcome.
Speaker 2 (09:33):
But I will tell you that I am not somebody
who will demonize something over something else because I just
hate that. I think it causes problems with eating. I
think it causes disorders. I think it caused all kinds
of problems. We have learned over the years that animal
fats are good, they can be nutritious, and they can
(09:56):
be valuable in cooking. We've also learned that when we've
trying to mess with fats and margarine and things like
that growing up was very popular with us, that it
didn't have the benefits that once were thought and actually
caused some problems. So I will say that I absolutely
(10:17):
use animal fats. I eat animals too, so it doesn't
go against the way I live. But I want to
recognize that out of respect to those that might have
issues with it. Moving on from clarified butter to organic
butter comes from cattle raised without antibiotics, which, really, you know,
(10:40):
the way we've moved through farming and having to use
things like antibiotic antibiotics and growth hormones and all those things.
I'm equally as down upon as I am four proper
raising and the proper care of these animals. I know
(11:03):
that might seem contradictory to some, but I just tell you,
the antibiotics and the growth hormones, all that stuff is
more garbage than we need. So organic butter is raised
without those things, antibiotics, growth hormones.
Speaker 1 (11:16):
They're given one organic.
Speaker 2 (11:19):
Feed, grown without toxic pesticides, synthetic fertilizer, all of that,
and you can find it in unsalted and salted and
you use it just like conventional butter.
Speaker 1 (11:29):
The whipped butter.
Speaker 2 (11:31):
This has air or other gas like nitrogen, and it's
added to to make it less dense than standard butter.
So kind of a little goes a long way. This
increased volume is you know, less calories per tablespoon, it
can even be half, and it's got a lighter texture.
(11:54):
But to keep in mind, it's got less calories because
it's got more air in it. Best for spreading on toast,
finishing dishes. It's not recommended for baking or cooking at all,
it's just a spread. It's spread easier to spread because
it's got the air in it, and it's lighter and
whipped and all that European style butter, which a lot
of people love.
Speaker 1 (12:14):
I do too.
Speaker 2 (12:16):
This is you know why French croissants are so lovely
and airy and delicious. It's got extra milk fat eighty
two to eighty five percent for most brands. So your
European style butter has less Moisture's got less of that
water in there than standard butter, and it's got all
(12:36):
that milk fat in it.
Speaker 1 (12:38):
So this is like the oppositely.
Speaker 2 (12:39):
Clarified butter makes pastries, tender, fluffy cakes. It's often it's
made with fermented or cultured cream, so it has a
little bit of tang to it, and it could be
used for any sort of cooking task. Spreadable butter is
regular butter and some vegetable oil added in so it
(13:01):
spreads easier. Not recommended for baking or cooking. Again, light butter,
it has less than forty forty percent or less of
milk fat, not recommended for baking or cooking. Also, butter
like spread, keep that in mind, not recommended for baking
or cooking either, it's just like a buttery flavored spread.
Speaker 1 (13:24):
So that's the.
Speaker 2 (13:24):
Basic breakdown of your butters to use but enjoy. Just
butter is one of those wonderful, wonderful things in the world.
All right, we'll be back with more. So go nowhere.
Speaker 3 (13:35):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI.
Speaker 1 (13:40):
A love me some booms, Give me some boom boom,
all right, papap, calm down. The more boom the better,
I say.
Speaker 2 (13:51):
We talking about brunch, and then you come across well
brunch eggs are going to be obviously part of that.
What's going on with the eggs they're constantly spiking here
and there. Is this something we're going to be dealing
with just now or is this something we're going to
be dealing with for some time. Well that that we're
(14:15):
going to have to wait and see. But this is
what's going on right now. It's the bird flu. It's
making eggs more expensive.
Speaker 1 (14:21):
Period.
Speaker 2 (14:21):
This has happened in the past, it's going to happen again,
and it's probably going to go back and forth for
a while. So this type of flu is affecting hens
which lay eggs. The h five n one bird flu.
It spread over ninety million chickens across almost every single state.
Speaker 1 (14:41):
And this is since twenty twenty two.
Speaker 2 (14:44):
So here we are a couple of years later and
slowly moving towards twenty twenty five, and we're seeing it
go up and down, also affecting dairy cows, with over
thirty groups of cows in nine states dealing with the
flu at this very moment. So the last time the
bird flew hit farms in the US was early twenty
twenty two, and back then egg prices were more than
(15:07):
doubled in a year, reaching four dollars and eighty two
cents or so for a dozen eggs in January twenty
twenty three.
Speaker 1 (15:14):
We all remember that.
Speaker 2 (15:16):
Now during there was all those memes too, like people
having it on, you know, an egg on a wedding ring,
engagement ring instead of a diamond. We remember, ah, such
good fun. But during a previous bird flew outbreak in
twenty fourteen twenty fifteen, egg prices also went up a lot,
so they continue to move when this particular flew pops up.
(15:41):
Prices now aren't as high as they were in January
twenty twenty three, but they've been going up since last
August and they continue to do so. So back then,
a dozen large egg costs a little over two bucks.
By March they were almost three dollars, which nearly you know,
forty percent or so more years ago, and nearly twenty
twenty a dozen eggs were only a buck forty six
(16:06):
an a on average, huge difference. So the h five
and when bird flu very contagious, very dangerous for hens.
But this isn't just about bird flu. It shows a
bigger problem with the way our farming system is now
and it continues to be more problematic. So big companies
(16:28):
control most of the egg market. That leaves very little
room for problems like disease. So many animals are kept
close together on big farms makes it easy for this
disease to spread, which is already easy to spread. So
most of the country's egg laying hens are on just
(16:50):
you know, I don't know, they're about three hundred and
fifty big farms or so. These farms use similar animals
that produce a lot of eggs, but this means that
they're more vulnerable to this disease, or any disease for
that matter that comes sweeping through, so when a hen
gets sick, it's not just that hen that has to
(17:12):
go down. Many others have to be killed to stop
to the disease from spreading, so you have these layers
of death. Honestly, this has happened to eighty five million
birds since twenty twenty two, and that means that system breakdown.
(17:33):
This seems kind of crass because it's the death of
these animals, but also leads to us paying more for eggs.
It's not just the disease though, causing the prices to
go up. Egg producers are also raising prices more than
they need to to make a profit.
Speaker 1 (17:47):
This is one of the concerns and.
Speaker 2 (17:49):
These watchdog groups are poking around to find out more.
An example, Oriently Cow Maine Foods made ate a lot
of money in twenty twenty three by raising prices, but
they didn't sell many more eggs than before. In twenty
twenty three, several big food companies like Craft General Mills
(18:11):
went almost an eighteen million dollar lawsuit. They said egg
producers were making prices higher by limiting the number of
eggs available, trying to control that flow of the merchandise,
and therefore boosting up those numbers.
Speaker 1 (18:26):
So in the past, the government had rules make.
Speaker 2 (18:28):
Sure these food prices stayed fair for farmers and of
course for consumers as well. Those rules changed in the
nineteen seventies. Big farms became more common, and that causes
an issue as well. I mean our farming God blessed farmers,
but the factory farms are not the best way to
do things and.
Speaker 1 (18:47):
Causes more problems.
Speaker 2 (18:49):
So our food system so connected to this stuff that
it causes problems throughout the world. So all kinds of issues, disease, war,
any of these things make things go up and up
and up. The Biden administration now is trying to fix
that some of these problems, looking into by enforcing laws better.
(19:11):
And that means some bills in Congress can eventually help
stop companies from raising prices too much, so we don't
have to keep going up and down and up and
down in this cycle of problems and higher prices. So
we shall see these changes. Hopefully We'll protect animals to
a certain degree. I mean they're still working for us.
(19:32):
Some people don't like that or becoming our food. Others
don't like that as well, but also protect workers at us,
the consumers fingers crossed.
Speaker 3 (19:40):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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