City Weekly · Opinion
The truth isn’t black and white, even when the newspaper is.
Private Eye
This morning, I cracked two eggs into the frying pan. One egg was brown, the other was the color of my grandmother’s eyes—teal blue. When I was young, the only egg color was white. But sometimes, a local farmer would deliver a dozen brown eggs. How exotic they were!
Gradually, brown eggs began showing up more commonly in grocery stores, to the point that their exotic nature waned and it became accepted that they cost more, for some unknown reason. My grandmother said it was because brown eggs tasted better. Maybe.
This is a 600 character excerpt. Read the full story at City Weekly, where it was published on February 18, 2026.
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