You Don’t Have to Put an Egg On It: How Portland Chefs Work Around the Egg Shortage | Eater Portland

"I wouldn’t feel comfortable cracking eggs open for my family right now," says Matt de Gruyter, founder of the plant-based chain, a quote that captures the anxiety around animal products as zoonotic threats and soaring egg prices have collided with supply shocks and culling. His comment is presented in the broader context that the first H5N1 bird flu human death was recorded in January 2025, domestic cats have contracted the disease, and a new strain was found in dairy cattle — all part of the reason some operators are removing menu items or adding surcharges." - Anastasia Sloan