Donating 300 eggs to a food pantry. Jim Bruner | Mezzacello

I have been saving eggs all 18th Century style as part of my ongoing exploration in urban farming at Mezzacello. I had two five gallon buckets of clean chicken and duck eggs in my cellar. The eggs were preserved in distilled water and hydrated lime. It works like a charm by the way. I only lost three eggs out of a total of 325. Of the three eggs I did lose, those three were cooked by the high alkaline environment of the water and hydrated lime. It’s also an incredibly sterile environment in terms of microbes.

It’s insane that I could collect that many eggs over a 15 month period. Half of the eggs that I collect aren’t even eligible for this type of preservation because they have mud or bird poop on them. I had been saving these eggs as part of an experiment in preservation techniques and for use in the PAST Foundation’s Culinary Arts Summer Institute and our Summer camps. Since that wasn’t happening, I saw a serious need in our community for food pantries. So I put a call out and I got seven responses. I donated 24 dozen eggs to needy families. That doesn’t count the dozens of dozens I give away to my neighbors every year. I am super proud of myself for this.

My donation to the Broad Street Presbyterian Church’s Food Pantry. Jim Bruner | Mezzacello

A rich man is someone who knows what they have and holds on to it. A wealthy man knows what he has and shares it. I am rich and wealthy in opportunity and resources. He who shares cares. We care a lot at Mezzacello. What are you sharing this week?

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