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While recommendations for egg consumption have varied over the past few years, they have been a dietary mainstay for decades. While eggs from chickens are most commonly eaten, other types of eggs can be consumed, including from fowl such as pigeon, ostrich, partridge, gull, turkey, pelican, duck and goose.

Respondents to a New York State Dairy Survey say expanding school milk offerings with more flavors and fat content choices would be the number one way to boost sales and help farmers who are struggling to survive with a fourth straight year of low milk prices.