I grew up on the west coast, where Best Foods mayonnaise reigned supreme. It was always a little confusing to me when we'd come east each summer, to discover that mayonnaise changed its name to Hellmann's as soon as you crossed the Rocky Mountains, but I learned to accept the inexplicable shift as the contents of the container were so familiar and tasty. Back in those days, while I pondered at the length the two names my mayo wore, I never spent any time thinking about the eggs that were used to make the creamy emulsion. However, in Britain, thanks to the actions of Jamie Oliver and Hugh Fearnley-Whittenstall, Hellmann's is changing their ways and shifting production to use free-range eggs. The transition has been in process since 2006 and by this summer, people will be able to obtain Hellman's Mayonnaise made with free-range eggs.
My only question is why isn't Hellmann's making the same switch in the US? I'd be more inclined to buy their product (these days I tend to go with Trader Joe's mayo or make my own) if it was made with free-range eggs.
[via Green Daily]
Well who would have thought it. Chickens are descended from jungle
fowl and thus are much happier foraging around in woodland; and we all want happier chickens, don't we?
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