posted 7 years ago
I don't think my girlfriend in Kenya had ever heard the word organic before she heard me say it. But when we were shopping for eggs, there were some that were pure white. She told me those ones had no taste and cooked up softer, because those chickens were raised in a barn eating corn. She chose those with dark speckles on a brown background, which had bright orange yolks. She said those chickens ate grass and bugs and other things that are natural to chickens.
Some people selling eggs on the side of the road had pure white eggs. These were purchased in bulk from large producers, for resale. We did well buying from those who only had small quantities of brown eggs that were inconsistent in size. They were often sold by children who were sent to the roadside by their parents. 100% of that money went to the small farmer who produced a superior product. The resellers typically made 20% or so on eggs brought from the big producers.
It was about the same with chicken meat. She said she only likes village chicken. These are chickens that run freely around every farm and around small villages, in a place where people can't afford and don't buy pesticides. We visited her grandmother twice and each time, a young cousin was sent out to kill a couple free range chickens. He was also sent to the garden to harvest whatever was ready. With a 12-month harvest, meal planning is determined by what is ready in the garden and on the fruit trees. Every household has stored dried goods, like rice beans and salt, but nobody seems to store meat, eggs, milk, fruit and vegetables for any length of time.