Couple of quick questions:

1) Do you think that there's anyway to gauge whether a restaurant is using
organic meat or eggs (I'm using the term organic somewhat liberally here -
Whole Foods Market, for example, qualifies)?  Judging by the ratio of
conventional to organic at the grocery store, should one assume that the
answer is generally no?  I've seen "free-range" chicken listed on the menus
of some restaurants - does this imply that other meat and poultry is not
free-range?  Also, is it reasonable to assume that tuna is always "free-
range" (ie not farm-raised), and that most salmon is as well?  I live in a
big city, for whatever that's worth.

2) How signfificant is the potential oxidation of cholesterol by frying or
baking scrambled eggs?  I've seen conflicting points of view here.  Is the
hierarchy of preferrability soft-boiled, hard-boiled, poached, fried with
yolk intact (sunnyside-up), scrambled?