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Matthew Wilkinson shares the early lessons he learned about raising and processing chickens. That Initial Excitement As soon as my daughter had blown out her fifth year birthday candles, I saw my opportunity. I approached my wife, knowing she was in a weakened state from this joyous celebration. I did not hesitate however, blurting out […]Read more »
College Farms are training grounds for students who want to learn about farm management, from small organic operations, to large industrial farms. C.J. Walke is the manager of Peggy Rockefeller Farms, part of The College of the Atlantic in Bar Harbor, Maine. He shares with us the history of the farm and specifics of its […]Read more »
Part Two of a two-part series on butchering chickens Read Part One Our morning started early on the day of butcher. After breakfast and some coffee we were eager to get started. I think we were most interested in getting past the actual act of dispatching birds. That would be no fun for anyone […]Read more »
First of a two-part series on butchering your chickens. Read Part Two As we prepare to butcher I am getting excited over the prospect of putting meat in our freezer. The flock is in desperate need of being thinned out after this spring’s incubator hatch. With 31 birds, three of them being young turkeys, […]Read more »