Avian influenza, most popularly known as the “bird flu,” has affected more Americans than most realize. And while not really left the headlines, it recently came back to the forefront when Robert F. Kennedy Jr. announced the federal government was going to cut $760 million committed to developing shots for bird flu.
Bird flu mainly affects domestic poultry, such as chickens, ducks, turkeys and geese, but can infect cats, cows and dogs. Although cases within humans are rare, it isn’t impossible.
Those who are in close contact with infected birds for a prolonged time are at higher risk. Since this particular flu can spread through air, it is not easily transmitted through contact, so human-to-human transmission is low.
Symptoms can be as mild as conjunction to as severe as pneumonia or multi-organ failure, resulting in death.
In February, San Diego experienced its first case when a house cat died after consumption of raw food and an El Cajon-based cat food company, Savage Cat Food, issued a recall after two pets got sick. Though the two cases are unrelated, fear has struck the hearts of fur parents.
However, this outbreak has affected everyone, not just those who are sick– as it has caused a shortage in America’s most popular source of protein: chicken. The number of eggs being produced by hens has also significantly decreased.
As seen during the COVID-19 crisis, the country is once again dealing with more demand than available supply, causing a significant increase in price for eggs, forcing families to find alternatives for the classic breakfast stable.
Nursing Student Hannah Burcaro lives in a household of 10 people where they have contemplated getting chickens themselves. “We are more aware of using ,” Burcaro said, noting she now has oatmeal for breakfast.
Not only are students directly affected, but so is the Culinary Arts department. Facilitator Christmas Ochoa is responsible for supply orders. She shared how the price of eggs have nearly doubled since last spring semester. Last spring semester, a case of 15 dozen eggs cost $70; an order made this semester cost $163 per case.
“We’ve seen the prices fluctuate quite a bit, but this is the most that we’ve seen it at,” Ochoa said.
Since all meals are prepared from scratch, the Culinary Arts department goes through 15 dozen eggs in just one week. Still, the team consistently finds creative ways to use ingredients wisely and minimize waste. For example, some recipes only require egg yolks. When that happens, the unused egg whites are frozen and saved for future use. Ochoa explained that they work hard to reduce waste by using resources thoughtfully and composting as much as possible.
Grossmont’s Health and Wellness Center did not have any specific protocol regarding avian flu but advised students to call or email first (619-644-7192 or [email protected]) instead of entering the health center.
NOTE: An earlier version of this story originally ran in the April print issue of The Summit.
