Once upon a time, shelves in the grocery store were filled with different size eggs, but only a little variety otherwise. Shopping for eggs is more complicated now, since today eggs can also be purchased at farmers markets or straight from the farm and are available in wide varieties.
JCH Wellness Center and University of Illinois Extension will be holding a seasonal class called Eggs: From Farm to Fork. The class will take place on Wednesday, March 29, from 1 to 2 p.m. at the JCH Wellness Center.
They will review organic, free range, lower cholesterol, and other varieties of eggs to provide consumers with the knowledge to make well-informed decisions when purchasing eggs and keeping eggs safe from farm to fork. Get your questions answered about eggs, such as why some turn green around the yolk or if eggs harm blood cholesterol. Attendees will also come away with new recipes and try a few tasty egg recipes before the holiday.
If you have questions about the class, contact Extension Nutrition and Wellness Educator Lisa Peterson, [email protected]. There is no cost for this class, but registration is highly encouraged. Please call the JCH Wellness to sign up at 618-498-3500 or stop by the front desk of the wellness center. The wellness center is located at 412 Maple Summit Rd in Jerseyville.
University of Illinois Extension provides equal opportunities in programs and employment. If you need a reasonable accommodation to participate, please contact 217-532-3941. Early requests are strongly encouraged to allow sufficient time for meeting your access needs.
■ ABOUT EXTENSION: Illinois Extension leads public outreach for University of Illinois by translating research into action plans that allow Illinois families, businesses, and community leaders to solve problems, make informed decisions, and adapt to changes and opportunities.
