We often don’t think twice about grabbing an egg or two to make an omelet or batch of cookies. But recent events have caused us to slow down and perhaps gain a new perspective on an ingredient typically taken for granted.

While the threat of avian influenza, or bird flu, has always been a concern for chicken and egg farmers, the current outbreak is particularly bleak. The illness has led to millions of chickens being slaughtered since the beginning of 2025, resulting in expensive and sometimes sparse eggs at the grocery store.

It’s a tragic situation, but one that gives us a reason to slow down and see why supporting local egg producers is vital alongside the importance of strong food safety and quality regulations.

Homegrown by the dozen

Situated in Chester, family-run Woodland Farm has been offering fresh eggs since September 2024 and is home to 43 hens with more than 15 breeds, including the stunning Mystic Marans.

“We did that intentionally to have colorful ones,” says owner Ashley Joaquin regarding the numerous hen varieties. Their eggs come in a kaleidoscope of hues ranging from blue and green to light brown and dark chocolate. The farm gets around seven dozen eggs per week.

The farmers supply grain supplements, but Woodland Farm’s chickens primarily forage in the woods searching for snacks, like worms and beetles, under the protection of three Great Pyrenees.

The farm’s eggs have been heavily sought-after in the past few months, requiring the family to expand their flock. “When we first started we were getting a lot of demand, especially in December and January,” says Joaquin. “We had to add 10 more chickens [this] February.”

Woodland Farm currently only offers farm pick-up (their eggs go for $7 per dozen) but there are plans to attend to RVA Big Market later this spring.

Over in Mechanicsville, Studley Farms has been selling their eggs for more than a decade. The farm is home to a variety of free-range hens, like Leghorn, Ameraucana and Rhode Island Red, who spend their days happily grazing throughout the grounds.

“In the morning, the door is opened to the [stationary] coop allowing the chickens to roam the pastures,” says owner Paul Boulden. “Most of the chickens will choose to lay their eggs in the coop in the nest boxes [which] are checked throughout the day.”

Despite being trained to the stationary coop, sometimes there’s a rebellious hen that will lay a surprise egg in a truck bed or garden, although these are consumed by the family, recycled or given to the pigs for a snack.

With a focus on sustainability, Studley Farms ensures its chickens eat only the finest natural meals alongside a non-GMO supplement—a practice that prompts high-quality eggs that can be found throughout the area, including Ashland Farmers Market, Birdhouse Farmers Market, Yorktown Market Days or picked up at the farm by appointment. It’s all in an effort to provide healthy food to the community while emphasizing the importance of eating and supporting local.

“The local food movement helps people to connect with their community and their neighbors,” says Boulden.

Local tastes better

Bird flu outbreaks aren’t unusual but the current one has been on a rampant spread. When a hen is infected with the lethal illness, she begins to stop laying eggs. Workers will slaughter sick hens and sometimes whole flocks to contain the virus. This significantly lowers egg production as they must find replacement hens and wait for them to start laying eggs.

It’s a reason why eggs over the past few months have become limited in areas and prices significantly inflated, but there are signs of slight improvement. Since last week, average wholesale prices dropped to about $6.85 per dozen (a $1.20 decrease) although it’s still almost double the cost from a year ago.

Apart from economics, there are also ethical questions. Grocery store eggs often come from factory farms. These massive industrial centers house thousands of birds in inhumane conditions (including tight confinement in small battery cages) where hens are typically forced to lay eggs indoors under the trickery of artificial lights to increase egg production.

While it depends on breed and age, a hen naturally lays an egg about every two to three days with spring and summer being primary egg-laying seasons. In factory farming, hens are pushed to lay at least one egg a day year-round. These eggs are then shipped off to various places, and by the time they reach your fridge, could be anywhere from a month or two old.

Supporting local egg producers encourages more humane conditions resulting in happier chickens hence noticeably fresher, healthier and tastier eggs.

“Depending on price, getting like the cheapest eggs, [those chickens] never see daylight, they’re stuck indoors,” says Joaquin. “Chickens need sun and convert [Vitamin D] into their eggs. Fresh eggs are just higher nutrient dense than store-bought.”