In the wake of an Avian Flu outbreak, nearby towns have been forced to adapt quickly to the growing threat. From health precautions to shifting economic pressures, the ripple effects have been felt across the region, especially in the food industry and farm community. As safety becomes a top priority, chefs are emphasizing proper egg preparation, while local farmers step in to meet demand amid a nationwide response to a disease that has already impacted millions of birds.
Following the outbreak of Avian Flu at Rose Acre Farms in Seymour, Indiana on January 26th of this year, nearby towns began taking precautions in case of a potential spread. Local restaurants braced for possible menu adjustments, while the increased demand for affordable eggs opened the door for neighboring farmers to step in and offer their own eggs at lower, more competitive prices.
The full interview with Ted Wissel.
Neighboring Bloomington Indiana is Brown County, where the locally treasured Harvest Dining Room restaurant is open for business. Courtney Gosser is one of the four owners of the Brown County Inn, which the Harvest Dining Room resides in. When asked what she was most worried about, Gosser shared that she wasn’t just worried about the egg prices.
“Outside of just complete existential dread. I am worried about the eggs, but I think- I feel like it’s going to be the beginning of lots of things I’m gonna have to worry about.”
Gosser noted that eggs aren’t just a breakfast must have, but a staple ingredient to dozens of other dishes. She predicted that menu items won’t leave, but their prices will potentially rise.
Back in the kitchen of the Harvest Dining Room, the cooks presented the proper way to prepare egg dishes that would ensure the safety of consumers. Fully cooked eggs are far less likely to bring any hazards to the table. The FDA recommends that eggs should be cooked until both the white and yolk are firm, and scrambled eggs should not be runny. In regards to other dishes like casseroles, eggs should be cooked to 160º F (72º C) and use a food thermometer to be sure.
Moments from the Snoozin’ Goose Ranch locally owned by Seth Eads.
As of right now there are 70 reported cases of the Avian Flu in the United States. So far, only one human death has been recorded. Since March of 2025, more than 30 commercial flocks, and more than 10 backyard flocks have been affected by the outbreak. Resulting in more than 8 million birds culled.
As the Avian Flu outbreak continues to affect poultry farms across the country, communities like those in southern Indiana are navigating a complex mix of public health concerns, economic pressures, and food safety challenges. Restaurants, like the Harvest Dining Room, are adapting not only to potential ingredient shortages but also to the uncertainty that looms beyond the current crisis. With local farmers stepping up to fill supply gaps, the region is responding with resilience. Still, as Courtney Gosser pointed out, this may be just the beginning of broader disruptions, reminding us that in a tightly connected food system, even a single outbreak can have far-reaching consequences.
