Poultry Expert Darrin Karcher Discusses The Eggs: What You Don't Know

Sunday November 18, 2012: 3:00 pm to 5:00 pm -- Pittsfield Branch: Program Room

Do you know where to find the chalaza in the egg? Do you know how to clean your eggs? Did you know there are green eggs?

This presentation, co-sponsored by The Culinary Historians of Ann Arbor, will cover the formation of the egg, why thin shells occur, how to wash your eggs, and differences in nutritional content between brown and white eggs, as well as other questions that may arise.

Dr. Darrin Karcher, of Michigan State University's Department of Animal Science, graduated from Ohio State University in 2001 with a BS in Agricultural Education. He then traveled to the University of Wisconsin, earning his MS in Animal Science in 2003. Following his degree, Karcher began his doctoral program at Purdue University completing in 2007. Thereafter, he began his career at Michigan State University as the Poultry Extension Specialist.

At Michigan State, Karcher has been charged with developing a strong poultry extension program. His interactions with the industry have involved educational programming and conducting applied research. His research program has worked to address concerns with turkey skeletal issues, laying hen nutrition, and laying hen welfare. He is currently managing the Coalition for Sustainable Egg Supply research project and close to completing a new laying hen research facility at Michigan State University.

The Culinary Historians of Ann Arbor (CHAA), founded in 1983 by Jan Longone and friends, is a group of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy.

For more information on this event call the Library at 327-4555 or visit our website at aadl.org.