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American Pastured Poultry Producers Association Issue #46

Issue 46 Spring 2007

American Pastured Poultry Producers Association

Changes at APPPA By Karen Black

The 2006 annual meeting at the Southern Sustainable Agriculture Working Group (SSAWG) conference in Louisville was lively and exciting. Some fifty members met the board and made suggestions of how to make APPPA more valuable to its members.

You hold the result of one suggestion in your hands. “More content in the GRIT!” was the request, and so we’ve expanded the newsletter and returned to a quarterly publi-cation schedule. To publish more articles, I need more input from you! Tell us about your farm. How do you find and serve your customers? How did you start selling to res-taurants? What tips do you have to someone starting out? These are all starting points for the kinds of articles we’d like to publish.

Several people suggested that APPPA members should have some way to display their membership, whether it be a pin, a sticker for cartons or bags, or a certificate to hang on the wall. The idea of an APPPA-published cookbook was also suggested, and I’ve received recipes already. Some I’ve pub-lished in this issue.

I’ve made a sample issue for people who might be interested in APPPA. Contact me if you’d like a copy, or take a look at it on the website.

More regional get-togethers was an pro-posal enthusiastically endorsed by the mem-bers. I’ve put the Producer-in-Action Net-work list in this issue so that members nearby can meet and discuss this. If you aren’t on the list and want to be, drop me a line.

Another suggestion was to have APPPA booths at more conferences. If you are know

of a conference that would be a good place for us, tell us. If you’re going and want to help out, even better! APPPA may be able to help with your ex-penses.

If, like me, you have some poultry equipment cluttering up your barn, why not run a classified ad and sell it? Take a look at your address label. If your last issue is 46-48, you get one free 25-word ad. If it is 49-52, you get two. If it is 53-56, you get three! If you are a Producer-plus member, you can put a free ad in each issue. So take a look around and see what you can move out!

Mac Stone has had to resign the board due to the crush of work both on his farm and with SSAWG. The board has invited Scott Jondle of Abundant Life Farm in Oregon to join. Welcome, Scott! It will be good to have a mem-ber from the West on the board once again.

From the President

2

Director Information

2

Farmer-Chef Connection

3

Italian Pastured Broiler

4

Poultry Arche-ologist on Grain

6

Inside this Issue

Pasture Hover 11

Helfter Business Profile

12

470 13

Quality in Eggs 14

Recipes 19

Laying Ducks 9

Upcoming Events

20

Classified Ads 21

Membership by state

21

Contact A Member

22

2 American Pastured Poultry Producers Association Issue #46

From the President

W hat will this next production sea-son will bring? You’ve no doubt been planning, and your board

has been thinking ahead as well. Denise Bono Andersen agreed to stand

for re-election following her appointment last year and was elected to three more years. Thank you, Denise.

Jody Padgham in Wisconsin stepped down at the end of her term to devote her time to other matters. She has served APPPA in so many ways over the years; she was APPPA Coordinator, handling our membership and office work while editing and writing many arti-cles for Grit. In 2005, as an organizer for the MOSES (Midwest Or-ganic & Sustainable Education Service) conference, she arranged a day-long Organic University course on pastured poultry . Several board members spoke in the morning, and were then joined by the rest of the board that afternoon. This was one of the largest APPPA presentation attendances ever with great interaction.

Perhaps Jody’s greatest contribution to APPPA was putting to-gether Raising Poultry on Pasture: Ten Years of Success which has received rave reviews and become “a must have” for Pastured Poul-try people. We all owe Jody a big thank you!

Jeff Mattocks has also left the board to attend to Fertrell business. Jeff has been the one whom we all can ask for help with feed and poultry behavior, and I trust he will continue to make time for us!

(Continued on page 3)

APPPA CONTACT INFO Executive Director and Editor: Karen Black Phone: 541-453-4557 E-mail: [email protected] Website: http://www.apppa.org Address: 36475 Norton Creek Road Blodgett, OR 97326 The APPPA Grit! newsletter is pub-lished four times a year and sent to members of APPPA. To join, visit our website or write to the address above. Information provided in this newsletter is believed to be accurate, but readers assume all responsibility for actions based on this information. Classified ads for members are $5 per issue up to 25 words; 25-50 words $10. Nonmembers add $5. For more information on advertising in GRIT!, please contact us.

David Smith, President Board member 2005-2007 Springfield Farm 16701 Yeoho Rd, Sparks, MD 21152 (410) 472-0738 [email protected]

Brian Moyer, Vice-President Board member 2003-2008 Green Haven Farm 96 Noll Ln, Fleetwood, PA 19522-8846

(610) 944-9349 [email protected]

Jenny Drake, Secretary Board member 2003-2008 Peaceful Pastures 69 Cowan Valley Ln, Hickman, TN 38567

(615) 683-4291 [email protected]

Charles and Laura Ritch, Treasurer Board member 2002-2007 Goose Pond Farm 298 Goose Pond Rd, Hartselle, AL 35640 [email protected] (256) 751-0987

Denise Beno Anderson Board member 2006-2009 2silos 4186 CR 24, Mt. Gilead, OH 43338 (419) 947-1009 [email protected]

Don Brubaker Board member 2007-2009 The Fertrell Company POB 456, Bainbridge, PA 17502 (717) 426-3594 [email protected]

Jean Nick Board member 2007-2009 Happy Farm 1911 Gallows Hill Rd, Kintersville, PA (610)346-6382 [email protected]

Eli Reiff Board member 2005-2008 Poultry Man 922 Conley Rd, Mifflinburg, PA 17844 (570) 966-0769

APPPA Board of Directors - Contact Information


From the President

SCALDER 42 gallon rotary, gas fired with auto control temp timer. 60,000 BTU, all stainless steel.

POULTRY MAN LLC Eli M. Reiff 570-966-0769

Mechanical PLUCKER 3/4 HP motor, motor totally enclosed, 10:1 Gear reduction, 27” diameter,

ALSO AVAILABLE: Manual Scalder–

hand dunk birds.

Please call for prices on all equipment.

Farmer-Chef Connection Jeff served as our 2005 board president through some rough times and was instrumental in find-ing our current Executive Director, Karen Black. To Jeff, we say au revoir, but not goodbye, and ex-tend a big thank you as well!

Last fall’s elections brought two new members to the board, Don Brubaker and Jean Nick. They were introduced to the members attending the annual meeting at SSAWG in Louisville last January.

During the board meeting before he Annual Meeting, the executive committee was reelected by the board: me as President, Brian Moyer as VP, Charles Ritch as Treasurer and Jenny Drake as Sec-retary.

One of the tasks the board took on was to search out ways to grow our membership, focusing on de-veloping an identity as a “Trade Organization.”

The other major item on the agenda was for Brian Moyer and me to meet with Joel Salatin. We conferred at the PASA conference in early February, resulting in Joel

One excellent way to meet potential customers in Oregon or Washington is the Farmer-Chef Connection, sponsored by Ecotrust. This year’s Oregon confer-ence was held in Canby on March 5.

Never having been to one before, I found all the sessions I attended quite interesting. The panels had farmers, re-tail store buyers and chefs, each with an insight into his world.

For example, at present there is no processor in Oregon with the number of chickens to satisfy the demand at New Seasons, the leading natural food store in Portland. They are buying around 30,000 pounds a week from California and Washington.

The one message I got from the ses-sions was the importance of communi-cation. John Neumeister of Cattail Farm calls his customers each week, and makes the delivery run on alternate weeks so he can talk to the people who are buying and cooking his lamb.

I met a half-dozen APPPA members at the conference. Next year, I plan on attending again.

agreeing to become our first “board member at large.” Joel will serve as our sounding board for helping APPPA stay on track and grow.

Back Yard Poultry Magazine featured pastured poultry in January 2007 with an article by Karen Black. JD Belanger gave our book a rave review. With over 25,000 subscribers this gave us exposure beyond anything we have ever ex-perienced.

With Karen’s good work last year, we are now 500 strong, a great milestone as we end our tenth year. I want to charge each and every one of us to get out there and shake the trees to get our numbers even higher - to succeed as an or-ganization we must continue to grow (just like our businesses). If you have opportunities to talk to other people interested in pastured poultry, make sure they know about APPPA.

David R. Smith, Board President


(http://www.olandia.it/public/inglese/home_en.htm), an Italian company that has been breeding pastured chickens for almost half a century. It currently ships many thousands of chicks to pastured poultry operations across Europe and the Middle East.

Rob was invited to their house in Rome for a chicken supper, de-clared theirs to be by far the best chicken he had ever eaten, and Avi-cola America was formed to distrib-ute Avicola chickens in the U.S.

The K-22 (or Kosmos 22) has red or red and black plumage, is a vig-orous, healthy bird that forages well, and has a docile nature. It has the body conformation of a heritage bird (long single breast, rather than the short double breast of a Cor-nish-cross type broiler).

The skin is yellow, and the meat is flavorful with a good texture.

In the spring of 2006 Avicola America was allowed to import the eggs that would hatch into the first U.S. breeding flocks of K-22s. Avi-cola America chose Moyer's as their only hatchery, both to produce chicks for a handful of large grow-ers as well as to hatch additional K-22 chicks for sale to the general

poultry-raising public. Later in 2006 Avicola America

raised 2,000 of the K-22s and asked the Culinary Institute of America to try them. The Institute proclaimed them the most delicious chickens they had ever tasted and placed an order for 1,000 birds a week, starting as soon as they could be supplied.

Avicola America is developing a brand logo for the K-22, which will be available for use by anyone raising them. They are also establishing a second egg-production flock to in-crease production. Leon says Moyer's expects to have a good supply of the K-22s all year.

Our first batch of K-22s is six weeks old as I write this. They are somewhat more active than the same-age CXs they are in with and are definitely growing a little slower than the CXs. We are impatiently watch-ing them grow and looking forward inviting the first of them to dinner soon! Board member Jean Nick runs Happy Farm in Kintersville, PA with her part-ner Tom Colbaugh. She has a day job with Rodale as a writer and re-searcher.

Italian Pastured Broiler Available in US By Jean Nick

Early in 2007 Moyer's Chicks qui-etly added a new type of broiler to their price list.

The first I heard of it was at the PASA (Pennsylvania Association of Sustainable Farming) conference in February. I stopped at the Moyer’s booth in to chat with Leon Moyer and he gave me a flier about the K-22 broiler.

He told me it had been developed in Italy for raising on pasture. My eyes bulged slightly at the lack of fanfare for this momentous addition, and we promptly added some K-22 chicks to each of our first few Cor-nish-cross orders.

I was curious to know more about the K-22 so Leon put me in touch with Gary Proctor, a long-time poul-try producer, and president of Avi-cola America, the company that has introduced the K-22 the U.S. market. Avicola America is owned by Pure-line Genetics LLC (http://purelinegenetics.com), a com-pany that produces a range of stan-dard Cornish cross hybrids.

Gary explained that a few years ago Rob Saglio, CEO of Pureline, attended a trade show in Italy. His booth was next to the Avicola Olan-dia

B r o i l e r & L a y e r C h i c k sR e a d y - t o - l a y P u l l e t s

E q u i p m e n t / I n c u b a t o r s

F e r t i l e E g g s

2 6 6 E . P a le t o w n R o a d , Q u a k e r t o w n , P A . 1 8 9 5 1 P h . : 2 1 5 - 5 3 6 - 3 1 5 5 w w w . m o y e r s c h i c k s . c o m F a x : 2 1 5 - 5 3 6 - 8 0 3 4 o r d e r s @ m o y e r s c h i c k s . c o m


Age, weeks 4 5 6 7 8 9 10 11 12 13 14

Male wt. 2.25 2.98 3.92 4.87 5.82 6.94 7.96 8.69 9.35 9.81 10.23

Female wt. 1.97 2.69 3.49 4.31 5.13 5.96 6.67 7.22 7.61 7.94 8.21

Avicola Olandia sent me the following production schedule for the K-22, which I have converted from days to weeks and from grams to pounds):

K-22 Production Schedule. All weights are those of live birds, in pounds

Six-week-old K22 and Cornish-cross broilers on pasture


smaller producers do.

Trust the Chickens Anyone who keeps pastured chickens knows that

chickens can be trusted to feed themselves. They won’t starve to death in the midst of plenty. If you give them a stretch of grass and a feeder full of chicken feed, they’ll eat appropriate amounts of each. If you add a feeder of grit, another of oyster shell, and a third of grain, you still won’t confuse them. They’ll eat what they need.

The only real trick lies in knowing that they don’t like protein supplements very much, which is why chicken feed was invented in the first place. If you set out a feeder full of beef scrap, fish meal, soybeans, or powdered milk, they won’t eat enough for full production. I’m not sure why, but it’s true. If you mix the protein supplements with grain, they become more palatable, and the chickens can take it from there.

No Mixing Required Grain feeding should be done in as lazy a manner a

possible. Mixing grain with the feed is needless work, as the hens will instantly undo it by throwing whatever they’re not hungry for at the moment onto the ground. Feed grain in a separate feeder.

How to Do It Baby Chicks

Nothing could be simpler. When you first get your chicks, provide a couple of feeders full of chick starter and a feeder full of chick scratch, cracked corn, or whole wheat. At first, the chicks want every bit of protein that’s in the chick starter, and will hardly touch the grain. But every day they’ll eat a little more. Also, if you’re late filling up the other feeders, the chicks will have some-thing to eat other than litter and each other.

If you’re not using whole wheat and your chicks have-n’t emptied the grain feeder during the brooding period (which happens sometimes), give what’s left to some older birds and refill the feeder with fresh grain. Chicks need the freshest feed we’ve got. Older Chickens

As chickens get older, they can handle larger kernels of grain. The rule of thumb for standard breeds is that they can handle whole corn at six weeks of age. Broilers grow a lot faster and could presumably handle whole corn ear-lier than this, but I have never tried it.

Older chicks can also tolerate oats and barley, which have an ingredient (beta-glucan) that interferes with di-

The Poultry Archaeologist Looks at Grain by Robert Plamondon

O ne of the Lost Secrets of the Poultry Masters is how to feed grain to your chickens. For most of

the Twentieth Century, the favorite way of feeding chick-ens was to give them two different feeds: a high-protein mash and whole grains.

The idea is simple: Chicken feed is mostly grain. You can leave out most of the grain from the processed chicken feed if you want to, and feed it separately. Nutri-tionally, it’s just the same if the chickens get all their feed out of one feeder or out of two. But if you have a source of cheap local grain, you can save some money. This is especially true if your feed mill is distant or expensive, if you grow your own grain, or have neighbors who do.

Not only that, but whole grains can be stored for at least a year, while processed chicken feed should be used up within a few weeks. This means that you can buy your grain by the ton even when you have to buy your chicken feed by the sack, or buy your grain in bulk when you have to buy your chicken feed by the ton.

Does it work? Sure does! The big producers don’t use it because they buy all their ingredients in bulk and oper-ate their own feed mills, so they don’t see the savings that


them whole wheat from day 1. It takes the chickens a while to figure out how to bal-

ance their diet from the materials at hand. It will help if you don’t make them spring changes on them.

Our broiler pasture houses use hanging tube feeders like the ones in the brooder house; it takes the broilers about two seconds to identify the feeders when we put them on range. Scratch Feed

Feeding grain in the litter or in the grass is a useful practice. We don’t do it in the brooder house, but once the chickens are on pasture we find it helpful. With the hens, in particular, scattering grain for them makes them friendlier and also draws them out of the houses and nests, making it easier to collect eggs. Having them mill around us outside gives us a good look at them, too.

Feeding livestock is a bonding activity, too, in a way that filling up a feeder is not. I like scratch feeding.

We do it less often for broilers, though there are worse practices than putting some grain in the grass where the house is going to be, to give the broilers an extra incentive to get up off their duffs and move along with the house.

Scratch feeding is most effective if you feed less than (Continued on page 8)

gestibility in young chicks. As the chickens grow older, they will eat more grain and

less chicken feed. The higher the protein if the chicken feed, the less feed and the more grain they will eat.

In theory, eating less chicken feed means that they are short on vitamins and minerals, since the chicken feed is fortified with many ingredients that are missing in the grain. But I’ve read a lot of research reports on mash-and-grain feeding (as it is called), and this doesn’t seem to hap-pen – much to the consternation of the researchers. Finishing

Corn puts the most fat into the flesh and, because of this, produces a carcass with the most moisture. Wheat produces a leaner, drier, less highly flavored carcass. Oats and barley are in between.

One study found that oat-finished poultry had a distinctly yummier aroma when roasting than other poultry. I’ve been meaning to test this! Planning

As a rule of thumb, the chickens are going to balance their grain and feed eating to arrive at a protein level some-what lower than the recommended value for their age. Hens

For example, hens that would normally be fed a layer ration of 16% to 17% will have a total protein intake of 14% to 15% if given unlimited access to grain. This is inde-pendent of the protein level of the chicken feed.

If you offer a 16% layer ration to hens, they’ll eat some-where between one-quarter and one-third of their intake as grain. If you use a 20% protein layer ration, the hens’ in-take will be about half grain. Many feed mills offer a 20% layer ration that’s designed for this use, and has extra cal-cium. Even so, I recommend that you always offer layers oyster shell on the side, no matter what you do.

If you use an even higher ration (a broiler feed or even a turkey feed), the hens will eat even more grain in propor-tion to the milled feed. Broilers

It’s a little harder to talk about broilers, since their nutri-tional needs change every day. But the standard pastured-poultry practice of feeding the same ration from hatching to slaughter means that the ration has to be formulated mostly for the nutritional requirements of the chicks, and the pro-tein levels are higher than the older broiler requires. I’d expect the broilers to be eating half grain, half broiler feed by the end. Learning

Chickens are not fast learners, and they do best if you offer them as few changes as possible. If you’re going to be supplementing their diet with corn, feed them corn from day 1, starting with cracked corn and switching to whole corn gradually. If you’re going to feed them wheat, feed


what the chickens want. If there’s plenty for everyone, they won’t rush right over.

For best effect, use a different grain for scratch feeding than you provide in the feeders. Though crea-tures of habit, chickens also are eager to check out anything new. The most cost-effective thing to do is to put the cheapest grain (usually corn) in the feeders and use another grain (usually wheat) for scratch feeding.

Grain Notes If you are ever in a quandary about

which grain to use, consider trying two contenders in separate feeders, and see if the chickens have a prefer-ence one way or the other after a few weeks. This is the Age of Science. Corn

Corn is usually cheaper than any-thing else, and it’s fine as a chicken

(Continued from page 7)

feed. It has low protein, but that’s okay, since you have a protein sup-plement right over there in the other feeder. Corn is the gold standard of grain. Wheat

Chickens like wheat better than any other grain (maybe more than any other feed). I like it because chickens of all ages can handle whole wheat and because here in Oregon, it’s often as cheap as any-thing else. There’s no reason not to use wheat if the price is right. Oats

Heavy oats (that is, the kind that isn’t available here in Oregon) are an excellent chicken feed. Even the hulls have value, since they reduce feather-picking and cannibalism. Oats contain beta-glucan, which is hard for young chickens to handle. The hulls reduce the energy con-tent, which may be an issue for broilers (along with the fact that broilers are “young chickens” their

Poultry Archeologist whole lives). I rarely buy oats any-more because my chickens don’t like Pacific light oats much. You may have better results with heavy oats.

Naked or hull-less oats are a very good feed, since without the hulls oats suddenly become a high-energy feed. These are sometimes grown for horse owners, and may be available through your local horse feed dealer. Barley

I have never fed barley. Barley appears more or less interchangeable with oats.

Conclusion At the very least, try light feedings

of whole wheat as a scratch grain. You’ll end up liking your chickens better, and they’ll like you, too. And it makes for a great show when you have visitors – send them out with a pail of grain so the flock can mob them.


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A re you interested in a layer that can give you 20 to 25 dozen eggs a year? How about one that

will eat your slugs and other pests? How about one that revels in rain? Carol Deppe of Corvallis suggests that ducks may be in your future, particularly if you live in a wet-winter part of the country.

“Don’t treat ducks like web-footed chickens,” recom-mends Deppe, who keeps Anconas in north Corvallis, Oregon.

♦ Ducks have loose, wet droppings compared to chickens. They are better suited to a day range system rather than pasture pens.

♦ Ducks don’t roost like chickens, nor do they fly up to nest boxes. Because of this, they need more floor space than the same number of chickens. Deppe suggests using slatted floors to keep the birds off the droppings.

♦ Ducks lay early in the morning, along the walls of their nighttime shelter. She uses straw in one cor-ner to encourage the ducks to lay there.

♦ Ducks don’t scratch the ground, but they will poke holes in moist ground.

♦ They drink a lot more water than chickens, so the water supply needs to be moved frequently. They need water in their nighttime housing for good laying. The water should be deep enough that the ducks can submerge their heads. They love to swim, and swimming helps control parasites. Deppe uses a 6’x12’ pool for her flock.

♦ Ducks need secure nighttime housing. Youngsters will go through a phase where they want to stay out all night (particularly on bright moonlit nights), but can be herded inside. Their night vi-sion is poor, and a nightlight in their sleeping quarters will help calm them.

♦ Ducks stick closer together than chickens, and can more easily be herded.

♦ Ducks are hardier on pasture than chicks. If natu-rally brooded, they can go on pasture from day 1 even in a western Oregon winter.

A good book to begin with is Dave Holderread’s “The Home Duck Flock.” Deppe adds a few more observa-tions from her experience with layers.

“Ducklings who have seen adults from day 1 can be integrated into the flock at 3-4 weeks, when they are large enough to use adult feeders and waterers. I start them on unmedicated broiler feed, gradually introducing

cracked corn on the side. By the time they are adults, I have separate feeders of broiler feed, corn, oyster shell and #2 grit for the flock. In the winter, they will eat about half feed, half corn, plus plenty of plants, slugs and other delicacies.”

She recommends that the waterer be placed several feet away from the feeder, so ducks can’t carry feed in their beaks to dirty the water. They prefer pellets to mash.

Of the varieties available, she considers the following the best choices for layers. Ranked in order of size from light to medium, they are

1. Indian Runner, a nervous small bird, but an excellent layer.

2. Khaki Campbell, another nervous bird; it is one of the most prolific layers.

3. Welsh Harlequin is descended from Campbells; they are slightly larger and calmer.

4. Golden Cascade, available in limited numbers from Sand Hill Preservation Center; an excellent layer

5. Golden 300, a sex-linked hybrid duck available from Metzer Farms; another excellent layer.

6. Magpie, a calmer bird weighing 4-5 pounds. 7. Ancona, a calm excellent layer weighing 6-6.5

pounds. Since most ducklings are sold unsexed, the larger birds


Ducks, the Wet-Winter Layer by Karen Black


Norton Creek Press: Practical Poultry

Success With Baby Chicks

(2003) by Robert Plamondon 155 pages, $15.95

The Dollar Hen (1909)

by Milo Hastings 250 pages, $18.95

Genetics of the Fowl (1949)

by F. B. Hutt. 590 pages, $44.95

Feeding Poultry (1955)

by G.F. Heuser 632 pages, $39.95

36475 Norton Creek Road Blodgett OR 97326

http://www.nortoncreekpress.com

DUCK EGG RECIPES Duck eggs have a thicker albumin than chicken eggs. This is

wonderful in baked goods, but it does mean than cooking has be done more delicately than with chicken eggs to avoid over-cooking the albumin. Deppe suggests these modifications to your recipes:

♦ When frying, cover the pan and take it off the heat for the last two minutes.

♦ When hardboiling, two-week-old eggs work best. Cover the eggs with cold water, bring to a low boil (medium-sized bubbles coming up), remove from heat and let sit 16 minutes. After that, drain the water and let the eggs cool in air, not cold water.

Duck eggs are very good in egg-drop soup – scramble an egg, then dribble it into hot soup. The egg will cook instantly.

are desirable, as those male ducklings will yield a meatier carcass when butchered. Unless you plan to breed ducks (in which case you should keep 1-2 drakes for every 10 ducks), a flock needs about 1 drake to give it cohesion. Too many drakes will keep the ducks from their grazing and can injure “favorite” ducks by excessive breeding.

Ducks prefer to lay along edges or in corners, so a house with nest boxes along the wall should encourage them to lay where you want them. Deppe uses straw in one corner of her house. Ducks tend to go broody in the late spring, but will usually go out of it if the nest is disturbed.

She finds that they can easily be herded from their nighttime quarters to pasture. Ducks need feed, water and shade on pasture. To move within the pasture, move the equipment and the ducks will follow.

For a delicious, rich egg, try one from pastured ducks. You’ll taste the difference!

Contact info Dave Holderread

Holderread Waterfowl Farm & Preservation Center

PO Box 492 Corvallis OR 97339 Phone 541-929-5338 (best time to call is

Wednesday—Saturday 11-4 Pacific Time) Email [email protected] Website: www.holderreadfarm.com

Glen Drowns

Sand Hill Preservation Center 1878 230th St Calamus, IA 52729 Phone 563-246-2299 (best to call Monday or

Thursday 2-4 Central Time) Email: [email protected] Website: sandhillpreservation.comt

Hoffman Hatchery

see ad on page 9 Metzer Farms

26000 Old Stage Rd Gonzales, CA 93926 Phone 800-424-7755 Email [email protected] Website: www.metzerfarms.com


Ducks


O ur farm is in Oregon's Coast Range. We get our first baby chicks in late February or

early March. Our broiler chicks are brooded indoors for 2-3 weeks, then go on to pasture. We put our first broiler chicks on our pasture in March, when the weather is still very wet. The chicks are placed on a hill, where standing water is no problem, but the wet, blustery weather tends to chill them.

We invented an insulated hover where young birds can go to get warm. This unheated area is kept warm by the chicks' own body heat, and the sides of the hover help block blustery March winds.

Building the Hover The hover shown below is made of 4’x8’ alumin-

ized bubble insulation. A 4x6 foot section makes the top and two sides, and two 1’ sections form the other two sides. The sides are held on with cloth tape. Aluminized bubble insulation can be found at many hardware stores, and is sold under names like TekFoil and AstroFoil. It consists of one or two lay-ers of bubble wrap bonded with aluminum foil. This makes a very lightweight and weatherproof insulation that can be cut with scissors. When I stick my hand under the hover, it feels distinctly warm just from my own re-flected body heat.

Two lengths of 1x2 in. lumber were cut to go diago-nally across the underside of the roof. Eyebolts were screwed into the wood, and the hover was suspended from the roof of the pasture pen, as shown. The hover

hangs with sides a couple inches off the ground. The chicks learn to go to the hover to warm up almost

immediately on being placed in the house.

Results Our first batch of broilers were roughly two pounds

heavier than last year! Part of this was because we started the broilers a week earlier, but some of the gain is also due to the hover. The chicks are drier and more comfortable-looking in nasty weather.

Putting chicks out on pasture at 2-3 weeks is important, because keeping them beyond three weeks in the brooder house increases the risk of coccidiosis. With the pasture hover, there is no rea-son to delay putting them into the pas-ture pens, even if the weather is cold, wet, and windy.

Pullets Need a Roost & Hover Because our pasture pens are moved by hand, we wanted a lightweight hover. Dual-purpose chicks will roost on a hover from an early age, and a flimsy hover like the one shown above would not stand the strain. I am trying a combi-nation roost and hover with 2x2s sup-porting 1x2 roosts. The Tekfoil is sta-pled below. We’ll see how it works.

Two-week-old broiler chicks on pasture with a Tekfoil hover.

Insulated Pasture Hovers by Robert Plamondon

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An Interview with Jim Helfter By Karen Black

J im Helfter didn’t plan on going into the ani-mal feed business. He worked for Martin Marietta on aerospace cryogenics and inter-

planetary travel during the Space Race of the 1960s, designing instrumentation and telemetry for the space program.

His workaday studies of human and animal me-tabolism led him to question the routine use of anti-biotics and growth promoters, then becoming stan-dard practice in animal feeding.

He left aerospace after Apollo and started Helfter Feeds to provide feeds and feed additives from natu-ral sources. Over the next thirty-five years, custom-ers all over the world have turned to Helfter for vita-min and mineral supplements. In turn, he has worked with veterinarians and animal scientists on the leading edge of alternative medicine to develop non-chemical feeds. Jim says that one benefit to for-mulating animal feeds and supplements is that “cows and chickens don’t call you at night.”

In 2002, when the USDA announced that they would implement a national organic standard, Helfter got involved. “Nobody at USDA knew how to raise livestock organically, so we helped educate them,” Jim recalls. Helfter became the first feed provider to certify under the new USDA rules in 2003. “There are holes in the USDA National Or-ganic Program standards, but it is still better than what there was before.”

Today, the seven employees at Helfter Feeds serve customers with livestock from poultry to cat-tle, with a complete line targeted for the small farmer. Helfter’s poultry products include vitamin/

mineral premix and a high-protein premix that does not use soy, for those customers who wish to avoid soy in eggs or meat.

Helfter Feeds goes beyond mixing feedstuffs by helping their customers formulate rations. They can also make a custom premix so that a customer can use locally-available ration components, saving on shipping. Helfter also visits farm groups of 10-12 people in person or by phone conference to explain how his nutritional products work.

The mission statement at Helfter says To achieve maximum animal health with natural organic nutrients .through Applied Common Sense, Technology, and Services.

Jim Helfter spent many years labeled a “kook” for his beliefs. Now the pendulum is swinging his way, as the public comes to understand the relationship between food and health.


E arly in March, I was called by Jim Hermes, the poultry

extension specialist at OSU. “Can you use 400 point-of-lay Leghorn pullets?” he asked.

I looked at the available housing. “Sure!”

It turned out that a caged-layer outfit near Portland had more pullets than cages. With no place to sell so many birds, they were happy to take $4 apiece for “410 or so.” We agreed that I would come up that Saturday to pick up the hens.

I called my friends to find coops to carry the birds. The farm didn’t want me coming on-site any more than I had to, and with a 90-minute driving time, I didn’t want to make more than one trip myself. Packed and ready to go Saturday morning, I headed north.

When I got there, I was met at the front by the supervisor. He sent me through the sanitation spray three times to make sure my truck and the coops were well soaked. The sprayer station sprayed up, down, left and

right to completely wet the vehicles driving through.

The first thing I saw on driving in were the five feed storage tubes con-nected by a spiderweb of piping to the henhouses. When I asked, the supervisor said that the single-level houses held 23,000 hens and the two-level ones 177,000.

My pullets were waiting on the loading dock in rollaround cages. The crew quickly transferred them into my crates. At final count 470 pullets made it into my truck.

I drove home as directly as possi-ble. Happily the day was cool, and the pullets made the trip in good shape.

Our previous experience with caged layers was that they needed feed and water in their houses for a week. These girls were more spry, and with a little encouragement were out feeding on pasture within a cou-ple days. Some needed to be shooed outside daily, but all found their “pasture legs” and were running around quite enthusiastically by next

Saturday. Apart from their dubbed combs and clipped beaks, they look and act like all our other white birds.

They started laying two weeks later, and now we have very many small and medium white eggs. The yolks are still lighter than those from pullets we raised from chickhood, but this will improve with the grass they are eating.

470 By Karen Black

Leghorns on pasture after one week.


Editor’s note: This is a chapter from Milo Hastings’ classic 1909 book on free-range egg farming, “The Dol-lar Hen.” (Hastings invented the forced-air cabinet incu-bator, was quite possibly the first health-food editor any-where, and wrote a classic work of science fiction.) This brief chapter has the most thorough description of egg quality (and especially everything that can go wrong) we have ever seen. Please bear with the anachronisms in the account. When looking at Hasting’s prices, multiply them by 20 to get modern equivalents. That is, selling eggs for 25 cents a dozen in 1909 was like getting $5.00 per dozen today.

Because of the readiness with which eggs spoil, the term “fresh” has become synonymous with the idea of desirable quality in eggs. As a matter of fact the actual age of an egg is quite subordinate to other factors which affect the quality.

An egg forty-eight hours old that has lain in a wheat shock during a warm July rain would probably be swarming with bacteria and be absolutely unfit for food. Another egg stored eight months in a first-class cold storage room would be perfectly wholesome.

Grading Eggs Eggs are among the most difficult of food products to

grade, because each egg must be considered separately and because the actual substance of the egg cannot be examined without destroying the egg. From external ap-pearance, eggs can be selected for size, color, cleanliness of shell and freedom from cracks. This is the common method of grading in early spring when the eggs are uni-formly of good quality.

Later in the season the egg candle is used. In the tech-nical sense any kind of a light may be used as an egg candle. A sixteen candle-power electric lamp is the most desirable. The light is enclosed in a dark box, and the eggs are held against openings about the size of a half dollar. The candler holds the egg large end upward, and gives it a quick turn in order to view all sides, and to cause the contents to whirl within the shell. To the expert this process reveals the actual condition of the egg to an extent that the novice can hardly realize. The art of egg candling cannot be readily taught by worded description. One who wishes to learn egg candling had best go to an adept in the art, or he may begin unaided and by break-ing many eggs learn the essential points.

Eggs when laid vary considerably in size, but other-wise are a very uniform product. The purpose of the egg in nature requires that this be the case, because the con-tents of the egg must be so proportioned as to form the chick without surplus or waste, and this demands a very constant chemical composition.

For food purposes all fresh eggs are practically equal. The tint of the yolk varies a little, being a brighter yellow when green food has been supplied the hens. Occasion-ally, when hens eat unusual quantities of green food, the yolk show a greenish brown tint, and appear dark to the candler. Such eggs are called “grass eggs;” they are per-fectly wholesome.

An opinion exists among egg men that the white of the spring egg is of finer quality and will stand up better than summer eggs. This is true enough of commercial eggs, but the difference is chiefly, if not entirely, due to exter-nal factors that act upon the egg after it is laid.

There are some other peculiarities that may exist in eggs at the time of laying, such as a blood clot enclosed with the contents of the egg, a broken yolk or perhaps bacterial contamination. “Tape worms,” so-called by egg candlers, are detached portions of the membrane lining of the egg. “Liver spots” or “meat spots” are detached folds from the walls of the oviduct. Such abnormalities


Quality in Eggs From The Dollar Hen by Milo Hastings

Email: [email protected] Phone: 800-553-1791

CALL FOR APPPA PRICING


are rare and not worth worrying about. The shells of eggs vary in shape, color and firmness.

These variations are more a matter of breed and individ-ual idiosyncrasy than of care or feed.

The strength of the egg shell is important because of the loss from breakage. The distinction between weak and firm shelled eggs is not one, however, which can be readily remedied. Nothing more can be advised in this regard than to feed a ration containing plenty of mineral matter and to discard hens that lay noticeably weak shelled or irregularly shaped eggs.

Preference in the color of eggs shells is well worth catering to. As is commonly stated, Boston and sur-rounding towns want brown eggs, while New York and San Francisco demand white eggs. These preferences take their origin from there being large henneries in the respective localities producing the particular class of eggs. If the eggs from such farms are the best in the mar-ket and were uniformly of a particular shade, that mark of distinction, like the trade name on a popular article, would naturally become a selling point. Only the select trade considers the color in buying.

Eggs of all Mediterranean breeds are white. Those of Asiatics are brown. Those of the American breeds are usually brown, but not of so uniform a tint.

The size of eggs is chiefly controlled by the breed or by selection of layers of large eggs. In a number of ex-periments published by various experiment stations, slight differences in the sizes of the eggs have been noted with varying rations and environment, but this cannot be attributed to anything more specific than the general de-velopment and vigor of the fowls. Pullets, at the begin-ning of the laying period, lay an egg decidedly smaller than those produced at a later stage in life.

How Eggs Are Spoiled Dirty eggs are grouped roughly in three classes: ♦ Plain dirties, those to which soil or dung adheres. ♦ Stained eggs, those caused by contact with damp

straw or other material which discolors the shell (plain dirties when washed usually show this ap-pearance).

♦ Smeared eggs, those covered with the contents of broken eggs.

For the first two classes of dirty eggs the producer is to blame. The third class originates all along the route from the nest to consumer. The percentage of dirty eggs varies with the season and weather conditions, being no-ticeably increased during rainy weather. In grading, about five percent of farm-grown eggs are thrown out as dirties. These dirties are sold at a loss of at least twenty percent.

The common trade name for cracked eggs is “checks.” “Blind checks” are those in which the break in the shell is not readily observable. They are detected with the aid of the candle, or by sounding, which consists of clicking the eggs together. “Dents” are checks in which the egg shell is pushed in without rupturing the membrane. “Leakers” have lost part of the contents and are not only an entire loss themselves, but produce smeared eggs.

The loss from breakage varies considerably with the amount of handling in the process of marketing. A west-ern produce house collecting from grocers by local freight will record from four to seven percent of checks. With properly handled eggs the loss through breakage should not run over one or two percent.


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Eggs in which the chick has begun to develop are spo-ken of as “heated” eggs. Infertile eggs cannot heat be-cause the germ has not been fertilized and can make no growth. That such infertile eggs cannot spoil is, however, a mistaken notion, for they are subjected to all the other factors by which eggs may be spoiled.

The sale of eggs tested out of the incubators has been encouraged by the dissemination of the knowledge that infertile eggs are not changed by incubation. Eggs thrown out of an incubator will be shrunken and weak-ened, and some of them may contain dead germs and the remains of chicks that have died after starting to develop. Such eggs may be sold for what they are, but should never be mixed with other eggs or sold as fresh. When carefully candled they should be worth 10¢-12¢ a dozen.

Fertile eggs, at the time of laying, cannot be told from infertile eggs, as the germ of the chick is microscopic in size. If the egg is immediately cooled and held at a tem-perature below 70°, the germ will not develop. At a tem-perature of 103°, the development of the chick proceeds most rapidly. At this temperature the development is about as follows:

1. Twelve hours incubation: When broken in a sau-cer, the germ spot, visible upon all eggs, seems somewhat enlarged. Looked at with a candle such an egg cannot be distinguished from a fresh egg.

2. Twenty-four hours: The germ spot mottled and about the size of a dime. This egg, if not too dark-shelled, can readily be detected with the candle, the germ spot causing the yolk to appear consid-erably darker than the yolk of a fresh egg. Such an egg is called a heavy egg or a floater.

3. Forty-eight hours: By this time the opaque white membrane, which surrounds the germ, has spread well over the top of the yolk, and the egg is quite dark or heavy before the light. Blood appears at about this period, but is difficult of detection by the candler, unless the germ dies and the blood ring sticks to the membrane of the egg.

4. Three days: The blood ring is the prominent fea-ture and is as large as a nickel. The yolk behind the membrane has become watery.

5. Four days: The body of the chick becomes readily visible, and prominent radiating blood vessels are seen. The yolk is half covered with a water con-taining membrane.

These stages develop as given, occurring at a tempera-ture of 103°. As the temperature is lowered the rate of chick development is retarded, but at any temperature

above 70°, this development will proceed far enough to cause serious injury to the quality of the eggs.

For commercial use eggs may be grouped in regard to heating as follows:

♦ No heat shown. Cannot be told at the candle from fresh eggs.

♦ Light floats. First grade that can be separated by candling, corresponding to about twenty-four hours of incubation. These are not objectionable to the average housewife.

♦ Heavy floats. This group has no distinction from the former, except an exaggeration of the same feature. These eggs are objectionable to the fas-tidious housewife, because of the appearing of the white and scummy looking allantois on the yolk.

♦ Blood rings. Eggs in which blood vessels have developed, extending to the period when the chick becomes visible.

♦ Chicks visible to the candle. The loss due to heated eggs is enormous; probably

greater than that caused by any other source of loss to the egg trade. The loss varies with the season of the year, and the climate. In New England, heat loss is to be con-sidered as in the same class as loss from dirties and checks. In Texas the egg business from the 15th of June until cool weather in the fall is practically dead. People stop eating eggs at home and shipping out of the State nets the producer such small returns by the time the loss is allowed that, at the prices offered, it hardly pays the farmer to gather the eggs. In the season of 1901 hatched chickens were commonly found in cases of market eggs throughout the trans-Mississippi region, and eggs did well to net the shippers 3¢ per dozen.

Damage to eggs by heating and consequent financial loss is inexcusable. Market eggs should he kept in a place sufficiently cool to prevent all germ growth.

The egg shell is porous so that the developing chick may obtain air. This exposes the moist contents of the egg to the drying influence of the atmosphere. Evapora-tion from eggs takes place constantly. It is increased by warm temperatures, dry air and currents of air striking the egg.

When the egg is formed within the hen the contents fill the shell completely. As the egg cools the contents shrink, and the two layers of membrane separate in the large end of the egg, causing of the bubble or air cell. Evaporation of water from the egg further shrinks the contents and increases the size of the air cell. The size of the air cell is commonly taken as a guide to the age of


Quality in Eggs

* At the time, refrigerated transport and storage of eggs was not commonly used.


the egg. But when we consider that with the same rela-tive humidity on a hot July day, evaporation would take place about ten times as fast as on a frosty November morning, and that differences in humidity and air cur-rents equally great occur between localities, we see that the age of an egg, judged by this method, means simply the extent of evaporation, and proves nothing at all about the actual age.

Even as a measure of evaporation, the size of the air cell may he deceptive, for when an egg with an air cell of considerable size is roughly handled, the air cell breaks down the side of the egg, and gives the air cell the ap-pearance of being larger than it really is. Still rougher handling of shrunken eggs may cause the rupture of the inner membrane, allowing the air to escape into the con-tents of the egg. This causes a so-called watery or frothy egg. The quality is in no way injured by the mechanical mishap, but eggs so ruptured are usually discriminated against by candlers.

In this connection it might be well to speak further of the subject of “white strength,” by which is meant the stiffness or viscosity of the egg white. The white of an egg is a limpid, clear liquid, but in the egg of good qual-ity that portion immediately surrounding the yolk ap-pears to be in a semi-solid mass. The cause of this ap-pearance is the presence of an invisible network of fi-brous material. By age and mechanical disturbance this network is gradually broken down and the liquid white separates out. Such a weak and watery white is usually associated with shrunken eggs. Them eggs will not stand up well or whip into a firm froth and are sent to lower grades.

The weakness of the yolk membranes also increases with age, and is objectionable because the breakage of the yolk is unsightly and spoils the egg for poaching.

The shrunken egg is most abundant in the fall, when the rising prices tempt the farmer and groceryman to “hold” the eggs (delay bringing them to market because waiting will bring higher prices in spite of the drop in quality). This holding is so prevalent, in fact, that from August to December full fresh eggs are the exception rather than the rule.

While we have called attention to evaporation as the most pronounced fault of fall eggs, losses from other causes are greatly increased by the holding process.

If the eggs are held in a warm place, heat and shrink-age will case the greatest damage; if held in a cellar, rot, mold, and bad odors will cause the chief loss.

The loss due to shrunken eggs is not understood nor appreciated by those outside the trade. Such ignorance is due to the fact that the shrunken is not so repulsive as the rotten or heated egg. But the inferiority of the shrunken egg is so well appreciated by the consumer that high

class dealers find it impossible to use them without ruin-ing their trade. The result is that shrunken eggs are con-stantly being sent into the cheaper channels, with the result that all lower grades of eggs are more depreciated in the fall of the year than at any other time.

In the classes of spoiled eggs, of which we have thus far spoken, the proverbial rotten egg has not been consid-ered. The term “rot” in the egg trade is used to apply to any egg absolutely unfit for food purposes. But I prefer to confine the term “rotten egg” to the egg which con-tains a growth of bacteria.

The normal egg when laid is germ-free. But the egg shell is not germ-proof. The pores in the egg shell proper are large enough to admit all forms of bacteria, but the membrane inside the shell is germ proof as long as it re-mains dry. When this membrane becomes moist so that bacteria may grow in it, these germs of decay quickly grow through it and contaminate the contents of the egg.

Heat favors the growth of bacteria in eggs and suffi-cient cold prevents it, but as bacteria cannot enter with-out moisture on the surface of the egg we can consider dampness as the cause of rotten eggs. Moisture on the shell may come from an external wetting, from the “sweating” of eggs coming out of cold storage, or by the prevention of evaporation to such an extent that the ex-ternal moisture of the egg thoroughly soaks the mem-brane. The latter happens in damp cellars, and when eggs are covered with some impervious material.

Rotten eggs may be of different kinds, according to the species of germ that causes the decomposition. The specific kinds of egg rotting bacteria have not been worked out, but the following three groups of bacterially infected eggs are readily distinguishable in the practical work of egg candling.

♦ Black rots. It is probable that many different spe-cies of bacteria cause this form of rotten eggs. The prominent feature is the formation of hydrogen sulfide gas, which blackens the contents of the egg, gives the characteristic rotten egg smell and sometimes causes the equally well known explo-sion.

♦ Sour eggs or white rots. These eggs have a charac-teristic sour smell. The contents become watery, the yolk and the whites mix and the whole egg is offensive to both eye and nose.

♦ The spot rot. In this the bacterial growth has not contaminated the whole egg, but has remained near the point of entrance. Such eggs are readily picked out with the candle, and when broken open show lumpy adhesions on the inside of the shell. These lumps are of various colors and appear-ances. It is probable that these spots are caused as



much by mold as by bacteria, but for practical pur-poses the distinction is immaterial.

In practice it is impossible to separate rotten from heated eggs for the reason that in the typical nest of spoiled eggs found around the farm, both causes have been at work. Dead chicks will not necessarily cause the eggs to decay, but many such eggs do become contami-nated by bacteria before they reach the candler, and hence, as a physician would say, show complications.

The loss of eggs that are actually rotten is not as great as one might imagine. Perhaps one or two percent of the country’s egg crop actually rot, but the expenses of the candling necessitated, and the lowering of value of eggs that contain even a few rotten specimens are severe losses.

Moldy or musty eggs are caused by accidentally wet cases or damp cellars and ice houses. The moldy egg is most frequently a spot rot. In the musty egg proper the meat is free from foreign organisms, but has been tainted by the odor of mold growth upon the shell or packing materials.

The absorption of odors is the most baffling of all causes of bad eggs. Here the candler, so expert in other points, is usually helpless. Eggs, by storage in old musty cellars, or in rooms, with lemons, onions and cheese, may become so badly flavored as to be seriously ob-jected to by a fancy trade, and yet there is no means of detecting the trouble without destroying the egg. Such eggs occur most frequently among the held stock of the fall season.

Requisites For the Production of High Grade Eggs

♦ Hens that produce a goodly number of eggs, and at the same time an egg that is moderately large (average two ounces each). Plymouth Rocks, Wy-andottes, Rhode Island Reds, Orpingtons, Leg-horns, Minorcas are the varieties which will do this.

♦ Good housing, regular feeding and watering, and above all clean, dry nests.

♦ Daily gathering of eggs, when the temperature is above 80 degrees, gathering twice a day.

♦ The confining of all broody hens as soon as dis-covered.

♦ The rejection as doubtful of all eggs found in a nest which was not visited the previous day. (Such eggs should be used at home where each may be broken separately).

♦ The placing as soon as gathered of all summer eggs in the coolest spot available.

♦ The prevention at all times of moisture in any form coming in contact with the egg’s shell.

♦ The selling of young cockerels before they begin to annoy the hens. Also the selling or confining of old male birds from the time hatching is over until cool weather in fall.

♦ The using of cracked and dirty, as well as small eggs, at home. Such eggs if consumed when fresh are perfectly wholesome, but when marketed are discriminated against and are likely to become an entire loss.

♦ Keeping eggs away from musty cellars or bad odors.

♦ Keeping the egg as cool and dry as possible while en route to market.

♦ The marketing of all eggs at least once per week and oftener, when facilities permit.

♦ The use of strong, clean cases or cartons and good fillers.


This sample chapter is taken from Robert Plamondon’s book, The Dollar Hen, Published by Norton Creek Press, 2003. ISBN 0972177000. Retail price $18.95. Permission to copy, print, email, or post this chapter is granted, so long as the content remains unaltered and this message is preserved. For more poultry information, to buy copies of this and other books from Norton Creek Press, see Robert’s Web site at http://www.plamondon.com.

Quality in Eggs


French Toast Casserole Denise Anderson, 2silos 1 dozen eggs 1 loaf bread ¼ to½cup maple syrup ½ teaspoon cinnamon Pinch salt 1 teaspoon vanilla ¼ cup sugar 1 8-oz. Pkg. Cream cheese Tear bread into bite-sized cubes. Arrange in greased 9”x13” baking dish. Dot bread cubes with cream cheese. Beat eggs. Mix in sugar, syrup, salt and cinnamon. Pour over bread and cream cheese. Bake in 350° oven for 1 hour. Slice and serve warm.

Blender Hollandaise Sauce Jean Nick, Happy Farm Hollandaise may not sound like the easiest thing to whip up, but this version couldn’t be easier – and wow – is it yellow made with pastured eggs. Not what you’d call low-fat of course, but oh-so-tasty -- and the fats in naturally-raised, pesticide-free foods are very good for you in moderate amounts 3 fresh pastured egg yolks (save the whites for the fluffiest meringue you’ve ever tasted) 2 tablespoon fresh-squeezed lemon juice ¼ teaspoon sea salt Dash cayenne pepper ½ cup (grass-fed if possible) butter Heat butter in the microwave until bubbly (but not browned) in a Pyrex measuring cup. Put egg yolks, lemon juice, salt, and cayenne in blender pitcher. Cover blender and whirl at high speed for 2 to 3 seconds. Remove the center sec-tion of cover (or entire cover) and, while still whirling at high speed, pour in the hot butter in a thin, steady stream (leave any solid resi-

due in the cup). Stop blender as soon as all butter is in and sauce is an even smooth consistency. Serve immediately (you can keep it warm for a few minutes by setting the blender pitcher in a bowl of hot water) or refrigerated in a tightly covered jar for up to 2-3 days and re-heat in top of a double boiler over barely simmering water, stirring con-stantly.

Garlicky Chicken Liver Paté Jean Nick, Happy Farm 1 lb. Fresh chicken liver, cleaned 1 stick cold unsalted butter or ½ cup chilled chicken fat 1 cup chopped yellow onions 2 teaspoons minced garlic 2 bay leaves 1 teaspoon chopped fresh thyme ½ teaspoon salt ½ teaspoon fresh ground black pepper 1-2 hard cooked eggs (optional) ¼ cup cognac or brandy (optional, but very good) In a large sauté pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add chicken livers, bay leaves, thyme, salt and pepper; cook, stir-ring, until livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the cognac and cook unitl most of the liquid is evaporated and the livers cooked through but still tender. Remove from heat and let cool slightly. Discard bay leaves. In a food processor, puree the liver mixture. Add the remaining butter in chunks (the hard-cooked eggs can be added here to extend the

paté and mellow the taste) and pulse just to blend—a few specks of butter are fine. Adjust season-ings to taste. Serve hot on buttered toast or chill in the refrigerator and serve on crackers or toast rounds. Chicken and Rice Bake KS Mitchells Combine in 13”x9” pan 3 10oz. Cans cream soup (mushroom, celery or chicken) 3 cup water Salt to taste 2 ribs celery, diced 1 medium onion, diced Oregano, marjoram, thyme and sage may be added to taste. Top mix with meaty pieces from one cut-up chicken or 4-6 pork chops. Sprinkle with seasoned salt. Bake at 350° 1-1½ hours.

Our Simple but Delicious Roast Chicken Beth Spaugh, Rehoboth Homestead Sprinkle chicken with lemon pep-per —makes great-tasting, crispy chicken skin! Place chicken breast down (back and thighs on top) on a broiler pan or in a rack, to allow the juices from the dark meat and the fat in the rump cavity to drip down into the breast, making it extra moist. Roast 15-20 minutes per pound at 350°. Free-range chicken has less fat and water, so to keep it moist don’t overcook. Thanks to everyone on the APPPAplus list who contributed recipes. If you have a favorite to share, email it to [email protected].

Recipes


Upcoming Events May-August

Steve Moor e from North Carolina Agricultural & Technical State University leads this workshop sponsored by Heifer International and American Livestock Breeds Conservancy Topics cover pasturing poultry with special emphasis on rare breeds and breeding flock management.

June 10-Augus 17 —Sterling College, VT

Sustainable Agriculutre Semester 800-648-3591 http://www.sterlingcollege.edu/AD.summerfarm.html

College-credit courses covering livestock and vegeta-ble production with emphasis on sustainability. 6-8 credit hours with option for independent study classes.

June 26— Kintersville, PA

PASA Field Day at Happy Farm

814-349-9856 x7 http://www.pasafarming.org/programs/2007-pastured-poultry-processing.html

Join APPPA board member Jean Nick and her partner Tom Colbaugh as they discuss their laying hen and duck flocks. After lunch, they will explain their broiler opera-tion, and show off the new Poultryman mobile processing unit. $15 for PASA members, $25 non-members.

July 13-14/July 27-28– Swoope, VA

Polyface Farm Intensive Discovery Seminar 800-355-5315 http://www.acresusa.com/events/07Polyface/whatyouwilllearn.htm

A weekend learning about Polyface Farm with the Salatins These two sessions are limited to 30 attendees each. $500 for each participant.

July 26 — Fleetwood, PA

PASA Field Day at Green Haven Farm http://www.pasafarming.org/programs/2007-pastured-poultry.html

APPPA Vice-President Brian Moyer rehabilitated his 27-acre farm by using pastured poultry and other grazing species to improve the land. He will give a tour of his farm and discuss marketing, budgets, and building pas-tures. $15 for PASA members, $25 non-members.

August 10-12 — Amherst, MA

33rd Annual NOFA Summer Conference 978-355-32853 http://www.nofamass.org/conferences/s2007/index.php Major summer organic conference for the NE US.

May 11-19 — Del Valle, TX

Farmer-to-Farmer Pastured Poultry Production and Marketing Training Andrew Smiley, 512-236-0074 x2 http://www.sustainablefoodcenter.org/AFM_learn.html

This three-session course covers raising, butchering and marketing pastured broilers. It is put on by Alexander Family Farm and Austin Farmer’s Market.

May 22— Raleigh, NC

Farm-to-Fork A Celebration of Local Foods and Lo-cal Farms 919-755-3804 http://www.cefs.ncsu.edu/petrini.htm

Celebrate local foods at Chapel Hill Creamery and meet Carlo Petrini, founder of the Slow Food Movement. Mr. Petrini will speak the following evening on the Slow Food philosophy.

June 19 — Goldsboro, NC

Pasture Poultry Production and Rare Breeds 919-513-0954 http://www.cefs.ncsu.edu/calendar.htm#pastpoult


Classified Ads

For sale in Carson City, MI Featherman picker in very good working order, $550 OBO. Kenton Martin, 998-235-3103

For Sale in Indiana Featherman Pro Picker, 2 years old, has proccessed 350 birds, $795. Will ship or pick-up. Call 317-374-1768 For Sale in Southern Iowa Like-new condition Featherman picker and Ashley scalder. Used less than 10 times. We’re out of the chicken biz! Gary Bennett, 641-897-5282

For Sale in Blodgett, OR Aprons, yellow PVC with mesh backing, 46” x 34”, $8 including shipping, or 5 for $35. Stock up for 2007! GQF Sportsman model 1270 incubator, $300, 1202 hatcher, $250. $500 together. Shipping extra. Karen Black 541-453-5841, [email protected]

For Sale in Turner, Oregon Three roll-out style nest boxes, several 12-inch bell waterers, box style hovers. 503-769-5000; [email protected].

For Sale in Canistota, S. Dakota Five propane poultry brooders, feeders, waterers, crates and processing equipment. Tom Neuberger, 605-296-3314 Got something you don’t need? Sell your poultry-related equipment here! Need something you haven’t got? Insert a “wanted” ad. Send ad to [email protected].

Alabama 10

Alaska 1 Arizona 5 Arkansas 9 California 21 Colorado 8 Connecticut 4 Florida 10 Georgia 6 Idaho 6 Illinois 26 Indiana 20 Iowa 10 Kansas 10 Kentucky 11 Louisiana 7 Maine 5 Maryland 13 Massachusetts 10 Michigan 8 Minnesota 12 Missouri 17 Montana 1 Nebraska 3 Nevada 2 New Jersey 4 New Mexico 1 New York 37 North Carolina 13 North Dakota 2 Ohio 23 Oklahoma 3 Oregon 15 Pennsylvania 54 Rhode Island 1 South Carolina 2 South Dakota 4 Tennessee 7 Texas 30 Vermont 4 Virginia 18 Washington 15 West Virginia 6 Wisconsin 32 Puerto Rico 1 Bermuda 1 Canada 5

APPPA Membership


ALBERTA, CANADA Bonnie Lintick and Wayne Sherman Paladin Livestock

Co. Rockyford 403-947-2949 [email protected]

ALABAMA Paul Burnette Double B Farms Fayette 205-242-2594 Matthew Dougherty Oakman 205-387-9649

[email protected] Charles & Laura Ritch Goose Pond Farms, LLC Hartselle

256-751-0987 [email protected] John and Melissa Larsen Mountain Fork Farm

New Market 256-379-4762 [email protected] ARKANSAS Clay Colbert Little Portion Monastery Farm Berryville 479-

253-7710 [email protected] littleportion.org

Rochelle Peterson Dixie Chickens Pyatt 870-427-3039 [email protected]

Rose Konold Mason Creek Farm Fayetteville [email protected] masoncreekfarm.com

ARIZONA Joshua Koehn Josh's Foraging Fowls Wilcox

520-384-4638 Gary Hart Bathtub Spring Farm Nutrioso 928-339-1938

[email protected] CALIFORNIA Noel Carlson Holst Station Meadow Valley 530-283-

2414 [email protected] Nigel Walker Eatwell Farm Dixon 530-852-0784

[email protected] Alana Estrada Gold Coast Meats Atascadero

805-466-4994 [email protected] COLORADO Cathy Morin Valley Pheasants Alamosa 719-589-0409

[email protected] Tony and Barclay Daranyi Indian Ridge Farm & Bakery

Norwood 970-327-0336 [email protected] CONNECTICUT Warren Burrows The Groton Farm Groton

860-235-1011 [email protected] FLORIDA Corinna Rambo Lake Butler 386-496-8023

[email protected] Linda Hart Crazy Hart Ranch Fellsmere 772-571-8657

[email protected]

R. E. Hockenberry Long Leaf Farm Milton 850-983-9834 [email protected]

GEORGIA David Taylor Taylor Farms Lakemont 706-782-8369

[email protected] Jan Southers and Cornel Kittell Hope Springs Farm

Colbert 706-788-2071 [email protected] Jim Bowden Bowden's Plants Woodbury 706-846-3970

[email protected] IOWA Ann Cromwell KT Birds Williamsburg 319-668-8248

[email protected] Wes Moser Lester 712-478-4622 [email protected] IDAHO Janie Burns Meadowlark Farm Nampa 208-466-4806

[email protected] Andy Wendt Wholesome Farm Middleton 208-585-3565

[email protected]

Contact a Member Members at the annual meeting said they want to meet other members in their area. Here are the members who have

said that they want to be in our directory. If your name isn’t here and you’d like it to be, email me at [email protected]. If you spot an error, please let me know at the same address.


We have processing equipment for 1 bird at a time or 1000 birds per hour Pickers & Scalders: Ashley, Dux, Featherman, Pickwick, Poultryman Vacuum Packing Machines: Sipromac, Promarks Refrigerated Transport Containers: Bonar, Saeplast Accessories: knives, aprons, bags

Call Jim McLaughlin for a catalog or more information: 242 Dan Main Rd.

Norwich, NY 13815 1.607.334.2833 1.800.249.1585

[email protected] www.cornerstone-farm.com

ILLINOIS Brian Lau L&A Family Farms Paris 217-275-3506

lafamilyfarms.com Andrea James James Family Farm Sherman

217-496-2160 [email protected] Dan & Diane Hesterberg Sonrise Farms Penfield

217-595-5603 Brad Halbrook Modern Livestock Systems, Inc. Shelbyville

217-774-4794 [email protected] Les Groja Joy of Illinois Farm Champaign 217-863-2758 Russell Robb Rambling Hillsides Farm New Windsor

309-667-2112 [email protected] Eric Sexton Grant Park 708-606-2736 Allan Sexton Meadow Haven Farms Chicago Heights

815-303-3646 [email protected] Dennis & JoAnn Dickman Dickman's Herscher

815-426-2154 [email protected] Jim Moore Moore Family Farms Watseka 815-432-6238 Brett Gutwein Pleasant Ridge Farms Forrest 815-657-8173

[email protected] Tom and Jessica Arnold Arnold's Farm Elizabeth

815-858-2407 [email protected] INDIANA William & Sandra Werling Werling Farms Decatur

260-724-7413 Jeffrey Hawkins J.L. Hawkins Family Farm N. Manches-

ter 260-982-4961 [email protected] Abby Abbott-Rider Thistle Byre Farm Delphi

574-652-3909 [email protected] thistlebyrefarm.com Glenn and Geri Hochstetler Meadow Blend Farm Lees-

burg 574-658-5588 [email protected] James & Nancy Whelan Promised Land Farm Thorntown

765-483-9268 [email protected] promisedlandfarm.us

Jacob and Martha Miller J & M Poultry Farm Cambridge City 765-489-6290

Tim Schaefer Oasis Pumps Mt. Vernon 812-783-2146 [email protected] oasispumps.com

Jonathan Hochstetler Worthington 812-859-3795 KANSAS Deanna Mitchell Cherryville [email protected] Charles Cave El Dorado 316-322-7126

[email protected] Dale Dickhut Dickhut Seed Co. Scott City 620-872-2943

[email protected] John Bauman Bauman's Cedar Valley Farms Garnett

785-448-2239 [email protected] Fred & Margaret Clark Clark Family Farm Baldwin City

785-842-0385 [email protected] KENTUCKY Ralph & Kathy Packard Misty Meadows Farm Payneville

210-496-4218 [email protected] packardsmmfarm.com

Steven T. Skelton Ky SU Research & Demonstration Farm Frankfort 502-597-7501 [email protected]

Beth Tillery Home Pickins McKee 606-287-8526 [email protected]

LOUISIANA Dr. James McNitt Southern University Baton Rouge

225-771-2262 [email protected] Carl and Shirley Howell Howell's Farm Pioneer

318-926-4604 [email protected] Brian Gotreaux Gotreaux Family Farms Scott 337-873-

0383 [email protected] MASSACHUSETTS Sean Stanton North Plain Farm Great Barrington 413-

528-2092 [email protected] John & Bettina Hastie Fiddle Head Farm Berkley 508-

823-6604 [email protected] Terry Golson Little Pond Farm Carlisle 978-371-9959

[email protected] farmsteadeggcookbook.com


MEMBERS LIST: IDAHO—MASSACHUSETTS


Mike Victor Appleton Farms Ipswich [email protected] MARYLAND Katherine Ecker Legacy Manor Fairplay 301-432-0267

[email protected] legacymanorfarm.com Julie & Bob Bolton Groff's Content Farm Rocky Ridge

301-447-6148 [email protected] Lamar Gehman Bluebird Meadows Loveville 301-475-

5111 Tim Rodman Wild Wind Farm Knoxville 301-834-3961

[email protected] wildwindfarm.com The Smith and Lafferty Clan Springfield Farm Sparks

410-472-0738 [email protected] OurSpringfieldFarm.com

Mark Houston-Ludlam Edgewater 443-926-2294 [email protected] runningspringsfarm.com

MICHIGAN Frank & Kay Jones Earth Shine Farm Durand 989-288-

2421 [email protected] James Graham Graham Farms Rosebush 989-433-2907

[email protected] Robert & Kimberly Brittain The Other Side Mikado brit-

[email protected] MINNESOTA Mike Kippley Mike's Nostalic Harvest Aurora

218-638-2339 Jeremy & Kelly Lanctot Glacial Acres Sunburg 320-278-

2002 [email protected] glacialacres.com Scott & Anna Froemming Grove City 320-453-2393

[email protected] Hugh & Deb Fendry Summer Hill Fam-

ily Farm Lanesboro 507-467-3320 MISSOURI Jim & Judy Protiva Peace Valley Pas-

tured Poultry West Plains 417-277-5869

Herman Hempel Hempel Farms Lebanon 417-588-3827 [email protected]

Kip Glass Bois D'Arc 417-732-4122 [email protected]

Daniel L. West Living Springs Ranch Belleview 573-269-1341 [email protected]

Albert Hempel Semper Fidelis Ranch Eldridge 573-363-5213

Chester Misener Rosebud 573-764-

4235 Julie & Tim Walker Greystone Farm Fayette 660-248-

3949 [email protected] Alice Dobbs & David Schafer Schafer Farms Jamesport

660-359-6545 [email protected] featherman.com

MISSISSIPPI James McPherson Summerfield Farm Poplarville 601-795-

0379 [email protected] NORTH CAROLINA Bruce Kyte Warrenton 252-257-1810 [email protected] Jamie Ager Hickory Nut Gap Farm Fairview 828-628-

1027 [email protected] Noah Ranells & Ben Bergmann Fickle Creek Farm Efland

919-304-6287 [email protected] Mike Perry Perry-Winkle Farm Chapel Hill 933-6189 per-

[email protected] NORTH DAKOTA Myron Lick Ruso Ranch Ruso

701-448-9160 [email protected] NEBRASKA Dennis Demmel Demmel Farm

Ogallala 308-352-4078 [email protected]

Randy & Trina Wattermann Wattermann Family Farm West Point 402-372-5003 [email protected]

NEVADA Patricia Atkins Nevada Agricultural Experiment Station

Fernley 775-857-3668 [email protected] NEW JERSEY Patricia Joswick Sheep Rose Farm Flemington 908-806-

4711 [email protected]


MEMBERS LIST: MASSACHUSETTS—NEW JERSEY


NEW YORK H. Brian Underwood October Rose Farm Skaneateles

315-673-1206 [email protected] Tricia and Matt Park Creekside Meadows Tully

315-677-3747 [email protected] Michael & Julie Miller Three Sisters Farm Fabius

315-677-9529 [email protected] Adele & Jim Hayes Sap Bush Hollow Farm Warnerville

518-234-2105 [email protected] sapbush.com Mark & Gwen Hyde Windy Willow Farm Amsterdam

518-627-0476 Judith Beckman Willow Wood Farm Mechanicville

518-664-0750 [email protected] Carol Clement Heather Ridge Farm Preston Hollow

578-239-6045 [email protected] Hermann Weber HLW Acres Attica 585-591-0795

[email protected] Robert Ott Bennington Beefalo Attica 585-591-2685

[email protected] Martha Mayer Arkport 607-295-7370 [email protected] Gordon Gallup Silver Queen Farm Trumansburg

607-387-6502 [email protected] Mike Picinelli Thunderhill Farm Stanfordville

845-868-1306 OHIO Terence Sprague Atwater 330-947-0451

[email protected] Denise Beno Anderson 2silos Mt. Gilead 419-947-1009

[email protected] 2silos.com Dan Kremer Eat Food for Life Yorkshire 419-336-5433

[email protected] Michael Runyon Broken Cedar Farm Fayette

419-337-9969 Kate & Eric Helt Dharma Farm Gambier

740-427-3995 [email protected] Eric Rubel Crossroads Farm Belmont 740-686-2153

[email protected] Gregory Howard Gibson Ridge Farm Albany

740-698-3330 [email protected] Guy & Sandy Ashmore That Guy's Family Farm Clarks-

ville 937-289-3151 Dale Filbrun Morning Sun Farm W. Alexandria

937-787-4885 Ann Wood Tamarack Ranch South Vienna 937-834-1122

[email protected] Amy Forrest Sweet Water Ponderosa Mechanicsburg

937-834-2878 [email protected] OKLAHOMA Myrna Fletcher Norman [email protected]

Robert Wall Wall Dairy Perkins 405-547-5676 OREGON Karen Black Norton Creek Products, Inc. Blodgett

541-453-5841 [email protected] plamondon.com/Norton_Creek_Farm.html

Brian Kromer Becan Farms Canby 503-263-3276 [email protected]

Sheridan Thiringer Vernonia 503-429-7800 Scott & Marilyn Jondle Abundant Life Farm Dallas

503-623-6378 [email protected] Chrissie and Koorosh Zaerpoor Kookoolan Farms

Yamhill 503-662-4742 [email protected] Suzanne Willow Willow-Witt Ranch Ashland

541-890-1998 [email protected] willowwittranch.com

PENNSYLVANIA Kim Miller New Alexandria [email protected] Isaac Stauffer Port Trevorton Axel Linde Kirkwood [email protected] Joanna Bohlman Purely Chicken Pipersville 215-317-0889

[email protected] Randy and Tina Kuhn The Kuhn Family Farm Kutztown

484-390-1510 [email protected] Lawrence & Vicki Baylor Frosty Valley Pastured Poultry

Danville 570-275-5327 [email protected] Mark J. Stoltzfus East End Acres Mill Hall 570-726-7799 Eli Reiff Poultryman Mifflinburg 570-966-0769


MEMBERS LIST: NEW YORK—PENNSYLVANIA


William Callahan Cow-a-Hen Farm Mifflinburg 570-966-2678 [email protected]

Brian Moyer Green Haven Farm Fleetwood 610-944-9349 [email protected]

Jean Nick and Tom Colbaugh Happy Farm Kintersville 610-346-6382 [email protected]

John Deakyne Meadowview Farm Saylorsburg 610-381-3994 [email protected]

Gerri Henwood Overhill Farm Malvern 610-952-3224/814-667-2922 [email protected]/[email protected]

Don Brubaker The Fertrell Company Bainbridge 717-426-3594 [email protected]

Steve Martin Down The Lane East Earl 717-354-5717 [email protected]

Glenn Wise Shady Acres Elizabethtown 717-361-1640 Chester Stoltzfus Lykens 717-365-3064 John Lee Fisher Eshelman Run Farm Paradise

717-687-6346 Wilmer & Arlene Newswanger Wil-Ar Farm Newville

717-776-6552 Curvin Leinbach The Covered Wagon Richland

717-866-5199 Jack & Dale Duff Blackberry Meadows Farm

Natrona Heights 724-224-8140 [email protected] blackberrymeadows.com

Norma L. Peters Oak Spring Farm Claysville 724-663-5730 [email protected]

Dale Howell D and L Howell Farms Elmer 814-334-5080 [email protected]

Peggy Gilbert Gilbert Hill Farm DuBois [email protected]

RHODE ISLAND Skip Paul Wishing Stone Little Compton 401-635-4274

[email protected] wishingstonefarm.com SOUTH DAKOTA Tim Eisenbeis Marion [email protected] Tom & Ruth Neuberger

South Dakota Poultry Headquarters Canistota 605-296-3314

TENNESEE David & Teresa Folsom Folsom Farms Alexandria

615-408-2018 [email protected] Jenny Drake Peaceful Pastures Hickman 615-683-4291

[email protected] TEXAS H.C. Moore White-Moore Ranch, Inc Lipan 254-646-3091

[email protected] Steve & Deb Stephenson Stephenson Farms Santa Fe

409-925-1815 [email protected] Brenton Johnson Johnson's Backyard Garden Austin

512-899-4161 [email protected] Allen & Kim Boone Prairie Oasis Farm Millsap

817-341-1412 Madelon Bradshaw Mad Canyons Ranch Weatherford

817-448-9606 [email protected] Randy Boone Soncrest Egg Farm Shiner 830-857-5210

[email protected] Chris Bullok Timber Creek Farm Campbell 903-450-0437

[email protected] bullokfarm.com Robert Hutchins Rehoboth Ranch Greenville

903-450-8145 [email protected] John McLaughlin Sonrisa Ranch Montgomery

936-449-3999 [email protected] oldeworldfarms.com

Don & Cynthia Hobart Cross Timbers Ranch Franklin 979-777-1877 [email protected] ctrtexas.com

VIRGINIA Tommy and Martha Carlisle Highland 3-D Farms

Wytheville 276-228-6338 [email protected]


MEMBERS LIST: OREGON—TEXAS

DDOTSONOTSON F FARMARM ANDAND F FEEDEED

Distributors of Fertrell Poultry Nutri-Balancer

and the complete line of

Fertrell Products. Also Available :

Certified Organic Hay

Dotson Farm and Feed 2929 N. 9th Street Rd.

Lafayette, IN 47904 Ph 765-742-5111 cell 765-404-9826

Fertrell


Carly & Ben Coleman Mountain Run Farm Big Island 434-299-5193 [email protected]

Barry Herndon Dry Fork 434-724-1479 [email protected]

W.E. Chapin Callands 434-724-4248 [email protected]

Harvey Ussery Boxwood Hume 540-364-1877 h [email protected] themodernhomestead.us

Jeff and Julie Puuri Puuri Family Farm Copper Hill 540-651-2292 [email protected]

Larry & Debby Bright Bright Farm Floyd 540-745-5790 Marty Gore Laurel Knoll Farm Jetersville 804-561-3804

[email protected] VERMONT Lance Chambeau Chambeau Family Farm Pawlet

802-394-2412 [email protected] WASHINGTON Daniel Turner Skamokawa [email protected] Steve Stirrett BrookHill Ranch and Kennels Orting

[email protected] fortheloveoflabradors.com Joanie Crowther Hastie Lake Farms Oak Harbor

306-240-8602 [email protected] Bruce Mackey TLC Pastured Poultry Roy 360-458-1603

[email protected] Theodore Carlat and Jennie Watkins

Ananda Hills Farm Port Ludlow 360-732-0111 [email protected]

Jim and Trish Harder Harder Springs Ranch Kahlotus 509-282-3389 [email protected] harderspringsranch.com

Gregory and Heidi Ingram Tillikum Valley Ranch Friday Harbor

WISCONSIN Petra Zinniker Zinniker Farm, Inc. Elkhorn 262-642-

5775 Jody Padgham Boyd 608-280-9663 Jennifer Havlik Happy Chicken Acres Viola

608-627-1760 Randy and Laura Orth Orthridge Farm Lancaster

608-723-4714 [email protected] Diana & James Murphy Dreamfarm Cross Plains

608-767-3442 [email protected] dream-farm.biz

Kevan & Annette Rod Goshen Farm Brule 715-372-5186 [email protected]

Cindy Bice Bice's Quality Critter Ranch Vesper 715-424-5159

Glenn & Mary Harder Harder Swiss Rib Lake 715-427-3295

Matthew Buvala Pepin 715-442-6701 Brent & Wanda Richlen Home Farm Pestigo

715-789-3072 Tracey Mofle Rice Lake 715-790-9177 John Pavelski Sonday Produce Amherst Junction

715-824-6428 [email protected] Julie & Vince Maro Coon Creek Family Farm Mondovi

715-834-4547 [email protected] cooncreekfamilyfarm.com

Donald McLernon D & J Farm Hilbert 920-439-1620 Douglas Zillmer Zillmer Grass-Fed Meats Algoma

920-487-5785 [email protected] Francis Abbott Gobbler Hill Poultry Farm Plymouth 920-

893-0421 [email protected] Kay Craig The Grassway Farm New Holstein

920-894-4201 [email protected] WEST VIRGINIA Paige Dopson Loctus Knoll Farms Terra Alta

304-789-6227 [email protected] Lisa Balderson B&L Acres Washington 304-863-9558

[email protected]

MEMBERS LIST: VIRGINIA—W. VIRGINIA


APPPA STATEMENT OF PURPOSE

The American Pastured Poultry Producers Association

(APPPA) is a nonprofit educational and networking organization dedicated to encouraging the production, processing, and marketing of poultry raised on pasture.

APPPA exists to facilitate the free flow of creative ideas. Member producers are encouraged to consider all poultry species and all pasturing models, assuming personal responsibility for adapting ideas and models presented through APPPA.

APPPA passionately embraces humane, people-friendly, environmentally-enhancing, pasture-based production models. While we respect the freedom of others to engage in industrial confinement factory farming, we believe our approach is superior.

APPPA assists both producers and consumers to transact business with as little government intervention as possible. APPPA does not discriminate in membership or programs based on the business size of producer or consumer. Realizing that production models must be profitable to be successful, APPPA's interests include processing, packaging, cooking, marketing, and any other topics related to pastured poultry enterprises.

APPPA's world vision is to see pastured poultry adopted as the model for environmentally, emotionally, and economically sensible poultry production. This vision includes decentralized food systems, farmstead-sized processing, and as much interaction as possible between producer and consumer.

EVENTS & HAPPENINGS DETAILS ON PAGE 18.

APPPA GRIT! 36475 Norton Creek Road Blodgett, OR 97326

Check your mailing label for your final issue. If it is #46, please renew today!

Next Issue of Grit— July Deadline June 1

May 11-19 — Del Valle, TX: Farmer-to-Farmer Pastured Poultry Production and Marketing Training

Andrew Smiley, 512-236-0074 x2 http://www.sustainablefoodcenter.org/AFM_learn.html

June 19 — Goldsboro, NC: Pasture Poultry Production and Rare Breeds

919-513-0954 http://www.cefs.ncsu.edu/calendar.htm#pastpoult

June 26— Kintersville, PA: PASA Field Day at Happy Farm http://www.pasafarming.org/programs/2007-pastured-poultry-processing.html

July 13-14/July 27-28– Swoope, VA: Polyface Farm Inten-sive Discovery Seminar

800-355-5315

July 26 — Fleetwood, PA: PASA Field Day at Green Ha-ven Farm

American Pastured Poultry Producers Association · The APPPA Grit! newsletter is pub-lished four...

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