Comments for sursumcorda.salemsattic.com/post/swiss-baby-adventure-adjustments-part-4-food

Comment #2057

2019-05-06T03:27:15Z

I'm pretty sure the eggs were washed; even Swiss hens can't be that clean. I learned to leave butter out from not one but three trusted New England sources. That's mostly only in the winter, though. Both soft and melted butter are good, but they are not interchangeable.

I wonder if 25 cents isn't enough of an incentive to return the cart. Two francs is significant -- plus the Swiss are just good about that sort of thing. (See their amazing compliance rate for recycling.)

I thought frequent grocery shopping would drive me crazy, but it didn't. It helps that I wanted to take a walk every day (for exercise as well as exploring), and it was easy to stop by a grocery store on the way. (You just have to make sure it's your last stop if you're buying ice cream.) Also, Stephan takes the train to work, and there's a grocery store right in the train station. Two, actually. And two small stores just down the street for last-minute items. "I'm going down to Nicolic to get a beer" might even be more relaxing than pulling one out of the refrigerator: you get a little exercise (it's a short walk, but four flights of stairs), a chance to talk with a neighbor, and the beer is still cold when you get it home.

Milk does not appear to be one of Switzerland's strong points, at least not until it's been made into cheese. Or unless you can get raw milk direct from the farm. Then again, I'm prejudiced, because I couldn't get any fresh milk less than 2.5% fat. Therefore I hardly drank any there. When the kids were home, I was buying four gallons a week here. Still, you could easily pick up "daily milk" the way you do daily bread (in reality, every couple of days, usually). Believe me, the bread there is worth making frequent trips for.

Comment #2056

2010-08-05T20:45:57Z

They have 12'000 hens, so I doubt individual treatment is possible the way I'd imagine individual treatment.

Comment #2055

2010-08-05T00:38:31Z

Cool that he responded to you; cooler that the farm is small enough that Mrs. Rieder can treat the hens individually, even though the whole bioresonance thing is a bit odd.

I could keep the eggs at 18 degrees C here in the winter, some of the time anyway that's room temperature.

Swiss eggs aren't washed? I'm impressed with the Swiss hens, and their farmers.

Comment #2054

2010-08-04T19:04:39Z

And the expert weighs in:

Guten Abend Herr Stücklin

Vielen Dank für Ihr Interesse, es freut uns sehr zuhören, dass Ihnen und Ihrer Schwiegermutter die Eier so gut geschmeckt haben.

Die Eidotterfarbe hängt im Wesentlichen von zwei Faktoren ab.

Zum einen ist die Qualität des Futters wichtig, und zum zweiten die Tiergesundheit.

Wenn die Tiere jedoch eine Darminfektion haben ,(Z.B Würmer )so können die Pigmentstoffe in der Nahrung nicht gut verwertet werden ( helle Eidotter )

Meine Frau ist Naturärztin und stärkt die Gesundheit der Hennen mit Bioresonanz. Dies wirkt sich natürlich auch auf die Eiqualität aus.

In der Schweiz werden die Eier nicht gewaschen und haben somit eine natürliche Schutzfilm über der Schale. Beim Waschen wird dieser Schutzfilm aufgelöst und Keime können ungehindert in das Ei eindringen. Soviel ich weiss werden in den USA alle Eier gewaschen und anschliessend mit Wachs versiegelt.

Das Ei ist ein natürliches Lebensmittel. In der Natur kann ein Ei gebrütet werden, dass dauert 28 Tage. Für diesen Zeitraum sind beim Ei genügend Schutzmechanismen eingebaut ( Schutzfilm und Eiklar ) dass Keime dem heranwachsenden Küken nicht schaden können.

Somit sieht die Situation in der Schweiz folgendermassen aus

Maximaltemperatur bis in den Laden 18 Grad C.

Wichtig ist dass die Temperatur stets gleichbleibend ist, starke Temperaturschwankungen beeinflussen die Haltbarkeit enorm.

Nach dem Kauf wird empfohlen die Eier im Kühlschrank aufzubewahren, die

Haltbarkeit beträgt 30 Tage ab Legetag.

Ich hoffe, ich konnte Ihnen mit meinen Ausführungen dienen,

weitere Infos finden sie auf unserer Homepage www.rieder-eier.ch

Mit freundlichen Grüssen

Jörg Rieder

In other words:

Unwashed eggs are safe (in normal conditions) for 28 days, because that's how long it takes for the chick to hatch
Swiss eggs aren't washed (!)
US eggs, to his knowledge, are washed and then sealed with wax
Swiss eggs are kept at 18°C until they're in the store
It's recommended to refrigerate the eggs; they keep for 30 days from the day they were laid
Avoid strong temperature fluctuations, they reduce shelf life
Egg yolk color depends both on feed quality and animal health
Mr. Rieder's wife treats his hens with bioresonance to keep their health up
Mr. Rieder is very happy that Sursumcorda liked his eggs so well

Comment #2053

2010-07-30T19:59:27Z

We do miss walking in our "new" home. Not enough to get us to move back into the city, but it would be nice to be able to walk more.

Comment #2052

2010-07-30T16:57:00Z

I think being able to walk makes all the difference in the world. Recalling the times in Saybrook when it seemed I was grocery shopping every day, I know I hated it.

Also, I find myself resenting the drive to our church here, which takes 35 minutes at best and 45 during rush hour. It makes me not want to go to church more than the twice a week we do now. In Basel, however, the 35-minute walk to church was a delight that was as much a part of the worship service as being there.

Comment #2051

2010-07-21T16:13:34Z

we don't refrigerate our eggs either - only the ones from the store are refrigerated because their natural coating is washed before sold (a USDA requirement). eggs are laid with a natural coating to preserve the freshness and once washed (like if the eggs are covered in poop), the coating is dissolved and the contents need refrigeration. we've been eating our room-temp eggs for 3 years now!

Comment #2050

2010-07-21T12:20:10Z

I think I'll skip the Ovomaltine. Not a big fan of malted.

I smiled when I read about leaving eggs out. My father has always done that. I think it grosses people out, but so far no one has become ill. We have also always left our butter out so that it is soft. I can understand why this might not work in warmer climes.

They tried the grocery cart system here a number of years ago. You had to put a quarter in to get your cart. It probably did work in keeping the carts corralled, but the practice was abandoned. I am not sure why it stopped, but I wonder if the store found it was more cumbersome that it was worth - people complaining or unable to get their coin back or just general maintenance.

I hate to shop and grocery shopping is no exception. It would drive me crazy to have to make a trip to the store every single day. I imagine families in Europe must just not drink that much milk. I have to pick up 2 gallons every time I go.