A young father approached my Sea Island Farmers Market stand recently, scanning the table before asking timidly —

"Are your eggs soy-free?"

"Why do you ask?"

"We think my son is sensitive to eggs. We're trying to find a solution."

"Have you done a split yolk and white test?"

"No."

That wasn't a sale, but that's his next step. Food is complicated. Our bodies interaction with it is complicated. Up to 2.5% of children have an egg white allergy — less than 1% have a soy allergy. Meanwhile the yolk is where all of the nutrition is. The yolk is, after all, the food the zygote consumes to become a full-fledged, wing-flapping bird.

I have hundreds of these conversations and I'd love to have one with you.