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FARM FRESH EGGS
Eggs from Fickle Creek Farms in Efland, the
ones used at The Refectory, are never more than a week old when they are sold, said Noah Ranells, farm partner with Ben Bergmann.
Although the farm is not certified organic, the
farmers follow organic practices. The chickens
are free-range, roosting at night in a portable
"egg mobile" with a mesh floor, which is moved
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to a different part of the Fickle Creek pasture
every week. The chickens are given a feed that
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contains no animal byproducts, but also forage
and scratch for up to 30 percent of their nutritional needs.
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Fickle Creek sells its eggs at the Durham and Hillsborough farmers markets for $3 for a regular dozen and $3.50 for a jumbo dozen. Fickle Creek eggs are sometimes available at
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Weaver Street Market in Carrboro for $3.49 for a regular dozen.
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Eggs should always be refrigerated. Store large-end up in the carton, never near
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Eggs are wonderful by themselves or used in
various dishes. They are used as a leavener in cakes, breads and souffles, a base for mayonnaise, a thickener in sauces and custards and a coating for breaded or battered foods.
The Refectory is open to anyone, not just Duke students. Summer hours started this week: Monday through Friday 9 a.m. to 2 p.m.
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Copyright 2007, The News & Observer Publishing Company
Using Nutrients to Protect the Body and Counter HIV Symptoms and Drug Side Effects by Lark Lands Many studies have shown that people living with HIV/AIDS develop multiple nutrient deficiencies in earlydisease stages, and that they worsen over time. The nutrient deficiencies contribute to both immune dysfunction andthe development of many different symptoms. Protecting the body with a plenti
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