It was exactly on such a day last month that I paid a visit to Tobin Farm, a unique and commercially successful egg business in eastern Washington (the sunny side of the state) that offers lessons in how some of the agricultural issues that concern both traditional and alternative farmers and producers might be addressed.

The sign at the entrance to Hunter’s Head Tavern in Upperville says, “Good Food Served Here.” Now the three-year-old English-style pub can boast that it is the first restaurant in the United States to receive the “Certified Humane Raised and Handled” label for the beef stew, shepherd’s pie, pork barbecue sandwich and other meat and poultry dishes on its menu.

While Hunter’s Head Tavern is the first restaurant to receive the Certified Humane designation, Ayrshire Farms is one of about 15 farms and producers across the country that has received the designation under the program, which began last year.

It’s trite but true: You have to ask for what you want. Particularly at the supermarket.

Stores in the Washington, D.C., area are being encouraged to stock products bearing the new “Certified Humane” label.