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Chicken eggs are the most consumed eggs all around the world. It’s good, it’s healthy, it’s easy. But some people, out of curiosity or nutritional reason, might be interested in trying some other type of eggs, like duck eggs. Switching to duck eggs can give your boring breakfast routine a refreshing change. Plus, duck eggs […]Read more »
The garden has died off, trees have dropped their brilliantly colored leaves, the once persistent buzzing of insects has slowly quieted; chickens have less to find as they spend the shorter days scratching about the yard. My chickens spend more time in the wooded section of our property verse the dying off meadow like field.They are turning […]Read more »
This past August, I had the pleasure of attending the MOTHER EARTH NEWS FAIR in West Bend, Wisconsin. There, I got to see Robin Mather speak about the benefits of grass-fed beef. My grandfather was a cattle rancher. I grew up, loving everything about horses and cows. Each Christmas, my grandfather gave his six children 1/2 a […]Read more »
by Donna McGlasson from Gardens & Chickens & Worms, Oh My! There are many myths in the world of eggs. Whether it is in regards to human food intake, human health issues or about chickens themselves; many myths exist that simply aren’t true. Here are ten myths about eggs, debunked. . Eggs […]Read more »
So after googling until I thought I’d go cross-eyed, I found that other than growing their own veggies, a lot of people were also choosing to raise their own hens because apparently the process that the eggs we buy go through isn’t exactly the greatest. … Shocker! What I found was disturbing to say the […]Read more »
by Heather Nicholson of Scratch Cradle Late January to mid-February is the ideal time to set-up breeding pens for spring hatching. Hens sometimes require a few weeks to warm up to a new rooster, and they can store rooster’s genetic material for up to a month. To be sure that you are setting eggs from […]Read more »
by Jennifer Burcke In the past, when someone mentioned the word “caviar,” beautiful appetizers immediately came to mind.I pictured a cocktail party with champagne in glass flutes and fine china as far as the eye could see.It seemed impossible to imagine anything short of an elegant setting. Did you notice how I mentioned that this was […]Read more »
by Jennifer BurckeBefore I became a chicken keeper, I made two decisions. First, I wanted to keep heritage breed hens. The interesting stories behind the history of each breed drew me in. They spoke to my fascination with the history of American agriculture. Choosing breeds from a bygone era somehow made me feel more connected […]Read more »
by Jennifer BurckeI grew up celebrating Independence Day with sparklers and barbecue. I lived in Kansas then and we didn’t really need an excuse to eat barbecue. We viewed a warm weather holiday as an opportunity and seized it. Fourth of July parades and celebrations seemed to be as ubiquitous as sunshine on a summer […]Read more »
by Laura Sayre — Title photograph by Matthew Stallbaumer If you’ve eaten eggs from hens raised with access to fresh green pasture, you know how different these eggs look and taste in comparison to your ordinary supermarket variety. The egg yolk color is probably the first thing you notice: a deep, bright orange-yellow instead of […]Read more »