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?