In December, when food pundits and the industry were forecasting food trends for 2020, their predictions included vegan cheddar made from cashews (The Food Institute), sweet and sour bone broth (Eater’s megalist) and monk fruit syrup (Whole Foods).
No one was talking about eggs. And there was no reason for Jesse Laflamme ’00 to think that his New Hampshire–based organic egg company, Pete and Gerry’s, was going to suddenly be striving to meet a radical jump in demand.
Cut to June 2020, when The Wall Street Journal posed a culinary question tailored to this precise moment in pandemic time: What do we really want to eat when there is no one around to impress? “The answer, as often as not, is eggs.”
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