If you watched Food Inc, then you saw a contract grower for Perdue, walk through her chicken house with a mask, hauling dead chickens out of the barn. Sustainable Food News reports that Carole Morison now raises a flock of 500 Rhode Island Red hens on pasture. From the story: “On farms across the country […]
If cheaper, bigger, and faster are your only food yardstick, then Food Inc. provides the counter argument to the mainstream food production you’ve come to love. Enjoy the trailer, and then Buy Food Inc (affiliate link). After you watch this movie, you’ll want to call us to find out how you can get some local, […]
Here are a few photos from the Pennsylvania Association for Sustainable Agriculture’s (PASA) field day at Eli Reif’s farm on August 31, 2011.
Adventures Of A Farm Chickie…out and about… Recently, I picked up a bottle of Razz’s Shagbark Hickory Syrup at the Forks Farm Market in Orangeville, PA. When I got home, I was pleasantly surprised to find a brochure with a few tasty-sounding recipes in the bag, and thought I’d share the Lemon Buttered Chicken recipe in […]
As we process chickens, we’re ending up with some left over parts. Raw chicken feet – $1 each Raw hearts and livers – $2/lb Raw necks – $2/lb (very limited supply since we leave these on the chicken at processing time) Make no mistake. This is human quality food, and we have customers who eat […]
We were expecting a litter of rabbits this weekend, but when I fed evening chores, I found the pregnant doe dead in her nest box. No signs of labor. Perhaps the relentless heat and humidity in combination with being pregnant was too much for her Over the past few months, we’ve been collecting breeding stock, […]
[This editorial first appeared in the July/August 2011 issue of the APPPA Grit, the newsletter for the American Pastured Poultry Association. I edit the APPPA Grit.] Christie and I are fresh off a trip to Polyface for Joel Salatin’s field day. I talked a lot of chicken and met many great people, including farmers, soon-to-be […]
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[This editorial was originally posted in the May/June 2011 newsletter of the American Pastured Poultry Producers Association. I’m the editor of the APPPA Grit] My chickeness is on full display in the neighborhood and my meatheads (that’s what I call my Cornish Cross broilers) have proven to be quite the attraction. This spring I de- […]
We’re excited to have the opportunity to take our mobile poultry processing unit (MPU) to Pennsylvania College of Technology for a demonstration with Chef Stephen Manley’s students. This will give the students a hands-on look at what it means to be process chickens on-farm as a small producer. We have plans to butcher 36 chickens. […]
Eli Reiff will host a poultry processing field on his farm in Mifflinburg on August 31, 2011. And we’re going to be there with our MPU! Participants will be introduced to poultry processing, from facility design to post-processing practices to meeting regulations and requirements. In the morning, while the day is still cool, we will […]