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Chicken House Building Plans

Chicken — Mon, 19 Jul 2010 09:20:25 +0000

A chicken house or a chicken coop is a structure used to keep various chicken breeds. Chicken houses generally have nest boxes for hens to lay eggs and perches for these birds to rest on. Coops meant

Nostalgia Days Schedule

Chicken — Mon, 12 Jul 2010 10:11:03 +0000

8:00 a.m. – 6:00 p.m. – Explore the Canal by Canoe, Kayak or Bike – Stratton Park – In earlier days, canal boats frequented the I & M Canal. Today you can enjoy it by canoe, kayak or bike at kayakmorris.com. Special hours and price of $10.00 per hour during Nostalgia Days!

10:00 a.m. – 4:00 p.m. – Grundy County Historical Society – Illinois Avenue and Nettle Street – Visit the historical society in their historic location – the former Coleman Hardware Building! Be sure to check out their “Vintage Treasures” sale along the I & M Canal.

11:00 a.m. – 7:00 p.m. – Steak Fry – Corner of Washington and Franklin – Sponsored by Century21 Coleman-Hornsby to benefit the Breaking Away Shelter.

6:00 p.m. – Bone-ified Pet Parade – Liberty Street to the Grundy County Courthouse – Call Bonnie at (815) 791-3639 for more information.

6:30 p.m. – “The Fortunate Sons” – Courthouse Lawn – The Fortunate Sons were formed to bring the ultimate C.C.R. (Creedence Clearwater Revival) experience to the stage. Using original vintage gear and instruments, accurate costumes, and spot-on musical ability, The Fortunate Sons instantly conjure up the full experience of C.C.R.’s music! (Rain Location – Morris High School)

8:00 am – 6:00 pm – Explore the Canal by Canoe, Kayak or Bike – Stratton Park – In earlier days, canal boats frequented the I & M Canal. Today you can enjoy it by canoe, kayak or bike at kayakmorris.com. Special hours and price of $10.00 per hour during Nostalgia Days!

9:00 a.m. – 5:00 p.m. – Crafters, Demonstrators and Shopping – Downtown Morris – Stroll through downtown and enjoy demonstrations of lost arts. Visit unique gift and apparel stores for a chance to win a collection of gift certificates from downtown retailers. The drawing for this “grand prize” will be on Saturday, June 26th at 6:25 at the courthouse stage.

10:00 a.m. – 6:00 p.m. – Petting Zoo – Corner of Main and Franklin – Step into the pen and get up close to sheep, baby goats, lambs, baby pot belly pigs, chickens, ducks, ducklings, chicks, goslings and more! Advantage Realty will be providing free popcorn from 11:00 a.m. – 1:00 p.m.

11:00 a.m. – 1:00 p.m. – Grundy Bank Brown Bag Lunch – Grundy County Courthouse Lawn – Featuring Marvin Minarich.

1:00 p.m. – 4:00 p.m. – Ice Cream Social – Grundy Bank Courtyard.

5:00 p.m. – 6:00 p.m. – Got Soul Jazz Quartet – Grundy County Courthouse Lawn – Featuring talented musicians from the First Presbyterian Church.

6:30 p.m. – Chicago Blues Angels – Courthouse Lawn – Get ready for an evening of American Roots Music, Rock n Roll, Blues, Rockability, and a whole lotta soul! Featuring local favorites Paige DeChausse (as seen on American Idol – Season 9!) and Tony Kidonakis. (Rain Location – Morris High School)

8:00 a.m. – 2:00 p.m. – French Country Markets – Canal Port Park – stroll through the open air markets and select fresh fruits and vegetables, baked goods, jellies, jams, honey and more! Or visit one of the artisan’s selling one of a kind creations!

9:00 – 5:00 – Crafters, Demonstrators and Shopping – Downtown Morris – Stroll through downtown and enjoy demonstrations of lost arts. Visit unique gift and apparel stores for a chance to win a collection of gift certificates from downtown retailers. The drawing for this “grand prize” will be on Saturday, June 26th at 6:25 at the courthouse stage.

10:00 a.m. – 2:00 – Garden Club Walk and Tea – Morris Public Library Courtyard – 604 N. Liberty – A map of the locations of this year’s beautiful gardens may be picked up after Jun 15th at the library, area garden centers, Green With Ivy and Ruby Begonias. Enjoy free refreshments at the tea in the library’s beautiful courtyard. For details, contact Pam C. at (815) 212-0272.

10:00 a.m. – 3:00 p.m. – Morris Area Garden Club Members Flower Show – Morris Public Library – 604 N. Liberty – Judging open to MAGC members only. A Plant Sale is also being held from 10:00 – 2:00.

10:00 – 4:00 – Grundy County Historical Society – Illinois Avenue and Nettle Street – Visit the historical society in their historic location – the former Coleman Hardware Building! Be sure to check out their “Vintage Treasures” sale along the I & M Canal.

10:00 a.m. – 6:00 p.m. – Petting Zoo – Step into the pen and get up close to baby goats, lambs, baby pot belly pigs, chickens, ducks, ducklings, chicks, goslings and more!

10:00 a.m. – 3:00 p.m. – Pony Rides – Bring a smile to your child’s face with a ride on this six-pony carousel. $2.00 Charge.

10:00 a.m. – 1:00 p.m. – Children’s Games – Corner of Main and Franklin – hosted by the Friends of the Library.

10:00 a.m. – 3:00 p.m. – Children’s activities and “Giggles the Clown” – Corner of Main and Franklin.

10:00 a.m. – 11:00 a.m. – Morris Sightseeing Bus Tour Boarding at the Grundy County Courthouse – Liberty & Washington – Join Ken Sereno for this tour of the highlights of Morris.

12:00 a.m. – 3:00 p.m. – Historic Caboose Open House – Liberty Street, north of Benton Street – Members of the Grundy County Historical Society will be on hand to explain the history of this Downtown Morris landmark.

11:00 – 12:00 – Singing duo Jack Micetich and Kailee Martin – Courthouse Lawn

1:00 p.m. – 2:00 p.m. – Morris Sightseeing Bus Tour – Boarding at the Grundy County Courthouse – Liberty & Washington – Join Ken Sereno for this tour of the highlights of Morris.

1:00 p.m. – Talent Showcase – Grundy County Courthouse Lawn – Bring your lawn chairs or blankets and enjoy a fun afternoon of entertainment. For more information, contact Delight Belt at (815) 942-0502. (Rain location – The Morris Family Center, 118 E. Jefferson Street).

2:00 p.m. – 3:00 p.m. – Guided Tour of the Canal by Canoe or Kayak – Stratton Park – Learn some of the canal’s history while viewing heron, turtles and even bald eagles! Special price of $10.00 during Nostalgia Days.

2:30 p.m. – 3:30 p.m. – Morris Sightseeing Bus Tour – Boarding at the Grundy County Courthouse – Liberty & Washington – Join Ken Sereno for this tour of the highlights of Morris.

3:00 p.m. – 4:00 p.m. – “Double Take at Beatrice’s Boardin’ House or Things Aint Always What They Seem” – Morris Theater Guild – 516 W. Illinois – Take a break from the heat and enjoy this melodrama! $5.00 per person.

3:00 p.m. – 7:00 p.m. – Covered Wagon Rides! – Boarding at the Grundy County Courthouse.

5:00 p.m. – 6:00 p.m. – “Double Take at Beatrice’s Boardin’ House or Things Aint Always What They Seem” – Morris Theater Guild – 516 W. Illinois – Take a break from the heat and enjoy this melodrama! $5.00 per person.

6:15 – Pam’s Academy of Dance presents “Brickhouse” (Cloggers) – Courthouse Lawn.

6: 25 p.m. – Drawing for Downtown Retailers Gift Certificates – Courthouse Lawn.

6:30 p.m. – Coleman Grossi – Courthouse Lawn – Don’t miss this local favorite “band of brothers”! They promise to please with classic rock, current selections and possibly a few original pieces. (Rain location – Morris High School)

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Customer Service

Chicken — Sun, 31 Oct 2010 01:51:08 +0000

We appreciate the trust you place in Chicken Shed Primitives. We’re committed to respecting your privacy and the security of your personal information. Our privacy policy describes the information we collect and how we use it. Chicken Shed Primitives wants to ensure the most positive online shopping experience possible. Every effort has been made to check our information for accuracy. Descriptive or typographical errors are subject to correction.

We always welcome your questions and feedback.For privacy related issues please contact us.

Information We Collect:

We may collect the following information: first and last name, street address, city, state, telephone number, e-mail address, and when necessary credit card information when you:

Place an order on our website
Return or Exchange an item
Inquire about our services
Request more information
Create an online account
Subscribe to our e-news
Are referred to us
Participate in a marketing survey, promotion, or online event

Using The Information We Collect:

At Chicken Shed Primitives we always want to provide you with the best possible on-line shopping experience and fulfill your orders exactly as you’ve requested. In order to do this we collect information that allows us to:

Process and track your order
Provide the services you request
Contact you about the status of an order
Send you information or promotional offers we believe will be of interest to you
Send you e-mail promotions
Identify your product and service preferences
Customize our communications with you
Provide information concerning products you have purchased
Improve our merchandise selection and customer service

Your Choices:

If you prefer not to receive information or communications from us, please contact us.

How We Use E-mail:

When you provide us your e-mail address, we may send you e-mails necessary to process your order or respond to a request. For example, after you place an on-line order with The Chicken Shed Primitives, you will receive an e-mail confirmation.

Update and Review Your Information:

To update you customer information please contact us. A limited amount of purchasing information may be available to you. To protect your privacy, we will need to validate your identity before you update or review your information.

Security:

It is our intention to protect against the loss, misuse or alteration of information that we have collected from you. We use a variety of current technologies and processes for protection of our customer data. We limit the information we provide to outside companies with whom we contract to only what they need to carry out their responsibilities.

When you make a purchase, request information, or create an account on our website, your transactional information is transmitted in a sage, encrypted format. See secure online shopping for details.

Privacy of Children On Our Website:

Our website is not intended for use by children under the age of 13, and we do not knowingly collect personal information from children under the age of 13.

Tips For Buying A Chicken House For Sale

Chicken — Sat, 25 Sep 2010 10:45:10 +0000

Managing your own farm does bring on a variety of challenges each and everyday. Today, having your own chicken farm full of chicken coops seems to be the most profitable way. If you are looking to find a chicken house for sale, here are some excellent tips to help you out. Within a few weeks, you will have the right chicken house set up and ready to go for all of your hens!

The number of chickens will determine the size of the chicken house that you need to purchase. If you are looking to set up a few different houses, try to find a larger one that can be constructed as one large structure. This will enable you to keep track of all of your hens at one time. You will also need to measure out how much room you have available to build up your chicken houses. Do not get too cramped, otherwise you will have a hard time with management.

Each hen will need to have a comfortable box to sleep and lay eggs in. Your boxes need to be large enough so that the hen produces the right amount of eggs. When you hens are uncomfortable, they are less likely to produce the eggs that you need to turn a profit. Again, this is where measuring out the space that you have truly comes in handy for you. Know how much space you have to work with and do not go over that to ensure functionality.

Take a look at the way a chicken house is built. You do not want something that is going to fall apart. If the house looks steady, then you should be able to put it up yourself and enjoy it for years. The materials that are used will also need to be looked at as well. The amount of materials that are used actually have a different affect on the price you will have to pay.

When you choose to buy a chicken house for sale that has been made of wood paneling and shingles, you are going to pay more. However, when you go back to basics and get exactly what you need, you will not pay an arm and a leg. While you do want something that is stylish, you do not want to overspend on your personal budget.

The type of circulations will also make a difference in your decision to buy a chicken house. If the circulation has not been installed properly, you are going to have some issues with the health of your hens. Carbon Dioxide poisoning is common in chicken houses that have ventilation that has been poorly installed and might cause you to lose a few chickens. Take the time to find out what type of vents or fans have been installed.

Finally, the overall price does come into play a lot here. If you do not have a lot of money to spend, chances are you do not need a very large chicken house. Again, the materials used will have a very big impact on what you spend on your chicken house. Do not over spend and go for something that is stylish, you need something that is functional.

You have just what you need in order to seek out the best chicken house for sale. Take the time to look around and see what is out there today. Set up a personal budget for yourself and make sure that you do not go outside of those parameters. Online shopping will offer the best deals and will help you to save the most money possible.

As you can see it is not that difficult to find a chicken house for sale. Take the time to look around online and see what you can find. The sooner that you start looking around, the sooner you can begin to house chickens on your farm!

Tags: chicken coop, chicken coops, chicken house, chicken houses

Contract Broiler Production: Questions and Answers

Chicken — Thu, 16 Sep 2010 08:13:26 +0000

Condemnations and grading certificates

As live birds arrive at a processing plant, inspectors immediately remove those birds that have already died or are suspected of carrying a disease harmful to man. When the accepted birds are killed in the plant, they are again inspected for evidence of downgrading (blisters, bruises, skin tears, or other defects) that might make the bird unattractive or unwholesome as a human food. Only a small percentage of birds will normally be condemned and removed from the processing line.

The Packers and Stockyard Act regulations also require that certain specifics be spelled out in each contract:

Duration of contract and conditions for termination by either party

All terms relating to payment made to grower including, where applicable, party liability for condemnations (including plant errors)
Formula used to convert condemnations to live weight
Method used to figure feed conversion ratios
Per unit charges for feed and other inputs furnished by either party
Factors used in grouping or ranking of grower
Time at which final payment will be made to grower
Items provided by the grower
Housing
Equipment
Labor – Hired labor is strictly an employee of the grower. The grower is responsible for all unemployment taxes, retirement, etc.
Utilities – Includes fuel and electricity
Adequate roads and loading area
Litter – In some cases the company provides litter. When provided, the company usually allows for one cleanout per year.
Other provisions.

Most contracts are for one flock and may be renewed automatically until cancellation by either party. In some cases, companies are providing long-term contracts to provide more security for long-term investments by growers. Under these circumstances, contracts can still be canceled due to contractual compliance failures.

What are the advantages and disadvantages of the contract system for growers?

Advantages

Reduced management responsibilities.
Less risk for production and less risk for loss of income.
Relatively fixed income; some insulation from price changes.
Less operating capital necessary.
Opportunity to participate in poultry production.
Opportunity to obtain additional income from the farm.

Disadvantages

Possibility of limited opportunity for growth. New building and expansion are dictated by integrators’ plans.
High fixed investment. Broiler houses with modern equipment currently cost in excess of $120,000 each.
Pressure to keep up with technological changes in management, housing, and equipment.
Possible lack bargaining power.

Could you describe a typical broiler house and explain the different housing options?

Most broiler houses in Georgia are similar in structure, with insulated roofs and litter-covered dirt floors. Houses may have curtain sides or totally enclosed walls. Ventilation is provided either by natural air movement or power ventilation systems using fans. In recent years, the tunnel ventilation system using fans generating a high air velocity in the house has become popular with many Georgia companies. This system is particularly effective in reducing heat stress during the summer. All broiler companies have broiler house specifications that provide guidance regarding housing types and construction.

What are the benefits of environmental housing?

Totally enclosed houses provide greater control over the birds’ environment. Economic benefits of enclosed housing include fewer condemnations and downgrades, improved feed conversion, and better livability. Enclosed housing costs more to build and operate than conventional curtain-sided housing, but economic benefits achieved through improved performances generally offset the additional costs.

How much does housing cost and what kinds of returns are generated?

Current costs for a fully equipped 20,000 square foot house with fans, feeding, watering, and brooding equipment are between $120,000 and $130,000. Investment costs for new houses include land grading, construction, equipment, wiring, and plumbing. The construction and equipment investments are often amortized over 10 or 1 5 years; however, the life of the broiler house structure can be as much as 30 years. The life of equipment is much less and is replaced periodically as it becomes worn out or obsolete. Annual fixed and cash costs per broiler house typically run between $25,000 and $30,000, depending on type of house and interest rates.

For his or her investment and labor, the grower receives a contract payment for each flock. The most popular payment is between 3.8 and 4.6 cents per pound of live weight. In addition, contracts usually provide bonus incentives for superior performance. Most integrators rank their growers based on a weighted average production cost per pound of all flocks sold for the week prior to and including the day of slaughter. A typical incentive adds 0.01 cent per pound for each 0.01 point advantage (relative to the average) that a grower achieves in production costs.

Depending on the size of bird produced, five to seven flocks per year may be grown per house with flock sizes ranging between 22,000 and 26,000. Gross income per house will generally range from $28,000 to $35,000 annually. Thus, net returns per house are generally minimal ($3,000 to $10,000) during the 10- to 15-year payback period. Returns per house are much more substantial once the house is paid for. More detailed information on costs and returns for broiler operations is available through special reports (see “Recommended Reading List”).

What other equipment will I need to have on the farm?

In addition to the equipment found in the broiler house, supplemental equipment such as a farm tractor, pick-up truck, front-end loader, manure spreader, mower, and standby generator are generally necessary. Cost will depend on whether new or used equipment is purchased. By shopping around for good, used farm equipment, supplemental equipment costs can frequently be held under $30,000.

Describe labor on a broiler farm. Does the grower do all the work? What are the different stages or operations of managing a broiler farm?

Labor includes the grower’s labor, some help from family members and relatives, hired labor paid in cash, and labor paid in kind. Return for the grower’s labor is included in the payment to the grower. It is the difference between the contract payment and grower’s costs to raise the broilers. There is no direct relationship between hours spent in the broiler house and contract payment. Relatively few broiler farms depend on hired labor. Labor paid in kind is an important part of cleanout labor. In this case, custom cleanout service or help is often provided in return for the used litter.

Work in and around the broiler house can be divided into four operations: 1) house preparation, 2) starting chicks, 3) growing, and 4) miscellaneous chores.

House preparation includes cleaning and disinfecting the building and equipment.
Starting chicks covers the placement and care of baby chicks for the first 10 days.
Growing covers the everyday chores for raising the chicks from 10 days to marketing.
Miscellaneous chores include medicating, vaccinating, repairing equipment, mowing grass, removing caked litter, and picking up mortality.

What about litter and mortality disposal for broiler farms. How much land is needed?

The grower is responsible for disposing of the litter and mortality associated with production. Depending on the cleanout schedule, a typical broiler house will produce between 125 and 150 tons of litter material to be disposed of on an annual basis. Broiler litter can be spread on land as a fertilizer or in some cases fed to beef cattle as a feed supplement. When used as a fertilizer, a rule of thumb guide allows application of about 4 tons per acre. Thus, the grower or litter removal service will require access to approximately 35 to 50 acres per broiler house to appropriately dispose of litter. As environmental concerns become more of an issue, the requirements for spreading poultry litter as a fertilizer could become more restrictive.

Mortality on poultry farms may be handled in several ways. State regulations permit these methods: 1) disposal pits, 2) composting, 3) incineration, 4) rendering, and 5) acid fermentation. Disposal and/or handling must be done within 12 hours after death or discovery, and permits are required from the office of the State Veterinarian for most methods.

In recent years, composting has become a popular way of disposing of poultry mortality. If managed properly, composters will effectively degrade poultry carcasses to a compost material suitable for land application. Composters range in size and design from small in-house mini units to much larger free-standing composting and litter storage facilities. The investments in composters can range from a few hundred dollars to thousands of dollars.

Summary

Before deciding to become a contract grower, determine whether or not you possess the attitudes and capabilities to be a successful grower. According to the National Broiler Council, a prospective grower should have the following assets.

A desire to raise chickens
The financial capability to build housing
Adequate and dependable labor
Willingness to meet contractual obligations
A mind for business
An open mind to accept improvements as new information becomes available

Once you decide you are interested in contract broiler production, the first thing to do is to contact the broiler companies within your area to find out if they are interested in contracting with new producers. Get copies of the companies’ specifications for buildings, equipment, scheduling, and contracts. Do not invest in land, buildings, or equipment until you have written assurance from a broiler company that will offer you a contract to grow broilers for them.

Visit nearby producers who are presently on contract with the company in which you are most interested. Determine if there is enough land available for buildings and waste disposal. Talk to your neighbors about your decision. Do you have their support, or will the neighbors become a major problem?

Talk to financial agencies such as the Federal Land Bank, Production Credit Association, commercial banks, etc. Visit and discuss your plans with your county Extension agent and Extension poultry specialists. Obtain copies of Extension publications on broiler production and management (see “Recommended Reading List”).

To make a sound decision, you must learn as much about the business as possible. The more people with whom you talk, the more knowledgeable you will become.

Chicken Coops for Sale Guides

Chicken — Mon, 23 Aug 2010 12:26:40 +0000

If you have some birds to cater for, you will probably be attracted to chicken coops for sale. Even though, some people are able to build the facility themselves, there are quite a number of people who lack the requisite knowledge or material for manufacturing one. However, considering the amount of benefits chicken coops could provide, it is only prudent that you make the necessary investment to acquire them.

The good news is that there are several types and design out there for you. This makes it possible to get what you want at any point in time. Be mindful of the fact that even though there are many designs, you will be best served if you are able to secure the facility based on your peculiar needs. Its also worth knowing that there are several places you can consider for chicken coops for sale.

Aside your local shops, you will also have to be in the know that the internet could also provide an invaluable source of information for you. It is always a good idea to get much information prior to purchasing any product. For this reason, the internet provides the most ideal means of getting virtually all the vital information you will need. The fact that you would swerve the hassle of shopping from one place to the other through the markets by using the internet is simply refreshing news.

Quite apart from this, there are several shops online to consider chicken coops for sale. Since you are required to make monetary investment, it will be in your interest to compare a number of sites before making a final decision. The importance of comparing providers is not only to get affordable item but also for the purposes of acquiring a durable product. Remember the fact that the materials used in manufacturing them are always not the same. Before giving your attention to a provider of chicken coops for sale, be convinced of these issues.

The fact of the matter is that the ease with which cleaning will be done is largely dependent on these materials. It will be a mistake on your part to choose the coop just by the mere fact that it appears nice. Make sure the general important factors are all considered. For instance, the amount of protection it provides for the birds should be a matter for concern. The best product should be able to offer protection against predators as well as theft.

You are also required to install adequate lights in them for the comfort of the birds. This will usually give you the opportunity to monitor them as and when needed. Another important thing you must not forget when looking for chicken coops for sale has to do with providers who produce enough support to customers. Try as much as possible to look for those with reputation of providing quality and reliable products. It should be simple and easily used devoid of any accompanying complex features.

If you’ve ever wanted to build chicken coops for your own personal or commercial uses, visit our site for the most up-to-date information on chicken house plans.

Tags: chicken coop, chicken coops, chicken coops for sale, chicken house, chicken house plans

Home Insurance Endorsements

Chicken — Sat, 21 Aug 2010 21:06:10 +0000

What do you know in the area of insurance involving a fire?
My friend a fire in his house during the last days of the sale. The insurance company is trying to prove fraud on his division, which does not and are not paid since September 28, 2006. She goes to …

What level of insurance should I wait for a home contents the south of West Palm Beach, Florida?
This house is east of I-95. I would go on InsureMyHouse.com You can find a local agent with scope hand. I know that the state program has published a notice that the state program will have a major rate increase ….

related insurance Housing Age?
Get home insurance at Age Concern website – or they can sell the golden age through very soon. … The question is .. Yes request a maturation see the new cabin to ask if the age of the home will effect the cost of insurance? If you are, not after. It is …

The air conditioning?
Our air is so prehistoric. We have home insurance and it covers it. So here’s the problem. It is almost 20 years, and works, he is not able to keep the house cool. Temp. the house is like 80. So, since it is constantly running, and we have ensured …

A request for insurance information!?
When your car / home insurance company cancels you (non-payment), can you never take this same company Companys again? Or have you applied elsewhere? State Farm content by CA will be happy to write your insurance again. If it is inside of a year, you’ll even receive the rebates you’ve earned while you are …

Any opinion on home insurance companies virtuous content via Anchorage, AK?
Just to round good insurance. Currently own accepted set aside for our first house, and you want the best home insurance rates. step towards the yellow page under the insurance owners, find an independent insurance agent who represents several companies oodles … they work …

All philosophy on earth where I can find how to participate in several home insurance policies in hand are in the United Kingdom? Policyholders or?
not statistically more exciting and I have no luck finding the adjectives Brainstorming insurance companies could be a little time, let alone be sent to you by an entity …

Any suggestions for home contents insurance by virtue Jacksonville, FL?
I’m looking around for home insurance. Any horror stories or good stories to make a contribution me an idea of where to run with? Thank you. We in the recent period has recently bought a house and went around for insurance. We found the best rates and coverage near Allstate ….

Does anyone know a cheap model of insurance?
simply get a new home? For a low price, you get the result for insurance companies competing for your business. Try to contact an insurance broker. A broker works close to several insurance companies instead of one and can shop for the best price for you. The easiest way to find style of insurance …

What is the best company to internally manage my insurance agency?
I independent insurance agency in Arkansas and contained sources of income like extramural. Which company would be profitable and co-exist harmoniously together? Problem I see in your enclosure is that Internet sales of car insurance and home insurance will soon replace …

What is the best insurance company?
I am looking for a company that offers excitement, auto insurance, and. Good rates and customer service. The best company for a type of insurance may not be the best company to another. Much depends on you, your age, your strength, your financial goals, your credit history. The best article to do …

What is the standard rate of insurance Housing and annual rates on a house in Virginia is?
Thinking about buying, but stipulated to count up all costs.

What Insurance Home Premium for a typical home in the $ 90,000 in Oklahoma City?
1500 sq. ft., 3 bedrooms, 2 bathrooms, a crypt, garage. Region Northwest or Bethany. We plan to move near the west coast of Florida (yes, tornadoes and all) and want to estimate the costs involved. We would also like to know the average cost …

What is the second type of home insurance costs when you hold a wood stove and what do they do if they
e you had one and your house burned down because of this? Can you say recently, “I forgot.”? Some owners supplement policies $ 25 – $ 40 for a wood stove, no other supplement for …

What liberal assurance I require for my business sales catalog?
I start an auction house catalog, and sales function of clothing Business Internet and frills, this kind of insurance I need to buy for this type of business? you should consider liability insurance for your business. Your home insurance policy plausible excludes a home …

What liberal media hype that works best to win customers for insurance?
Depending on the type of insurance. You need to reach your customers. If you sell commercial insurance to businesses Hype. Here are some good insurance directory to post your company surrounded: http://www.findlocalinsurance.com In some states, it is difficult to understand the home insurance. If …

What Should the coverage be rough on a home insurance for a home valued at 190,000.00?
I’m not sure what you have in mind for the region of coverage “primary”. Ask yourself how an insurance policy should cost? What are the characteristics of coverage? amounts of responsibility? With those contained by the mind, I’ll try to give …

What is the best insurance Housing society in Yakima Washington?
there is no better place for everyone within the insurance. the best to find whats best for you is to call an independent agent contained by your area and make them do penetration for you. easy and it’s free. If you can put your home with …

What is the best home insurance contained by France?
I have a holiday home in France and the obligation to search for new home insurance. Nobody has any recomendation of WHO they use it for French holiday home. it would be preferable that the company has offices listed by both the United Kingdom and France and was responsible to …

What is the best protection program ID?
I’m looking for an ID program good protection. Do not state LifeLock, because I refuse to give my personal data a criminal! Also, are there programs that can also angelic cover my children? Thank you You should talk to your insurance provider. Most homeowners insurance policies these days can be endorsed …

What is the best place to buy auto and home insurance from?
I’m buying a new home and change my Door auto insurance, what the insurance company can offer me the best deal when it comes to providing both home insurance and self contained by a combo package? I use State Farm and have long. They …

Whats the application procedure for a laptop own home insurance?
Everything is surrounded by contact with the insurance company and claims. If they get stolen a number of police crime. Break it, phone and acquire an application form, submit it, keep the phone off, waiting costs … Make sure electronics are included surrounded by politics …

Where can I find a temperate home insurance?
It depends on where you live, contained by the United Kingdom try moneysupermarket When I bought my house, I checked the loads Sites and Norwich Union was the cheapest. When I get a student rental, others were Endsleigh cheapest. Are you in the United USA? “Reasonable” is in the …

Where can I get insurance for properties that will be empty for more than three months.?
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that insurance companies offer a full replacement policy instead of the usual lollipop real political value?
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poultry house insurance

Chicken — Wed, 11 Aug 2010 06:30:29 +0000

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Tags: poultry house insurance

San Diego Reader

Chicken — Sat, 07 Aug 2010 12:09:48 +0000

Face it, the meats at most local chain supermarkets are roadkill. Plumped with antibiotics, hormones, and pesticides and raised in crowded pens ankle-deep in their own manure, they lead short, unhealthy lives and periodically pass on their bad health to eaters (Mad Cow, E. coli, etc.). If supermarket beef has any USDA grade, it’s Select — and a lot of it is ungraded, because the growers don’t want to pay the USDA to confer a bad grade officially. Neither tender nor flavorful, it’s not much fun to eat, either: Supermarket meats and chickens remind me of that old cult film Repo Man, which included a scene in a grocery that displayed cans generically labeled “Food.”

San Diego is drastically lacking compared to San Francisco, New York, or Chicago, where a lot of the “better” markets have live butcher shops — expats of those cities typically suffer horrible food-culture shock when they start shopping here. True, select supermarkets in upscale neighborhoods (e.g., Whole Foods, Jonathan’s, Harvest Ranch in North County, the Coronado and East Village branches of Albertson’s, occasionally the Hillcrest Ralphs) carry some USDA Choice beef, and even a few Prime pieces, while at Whole Foods you may find a pretty good selection, including “natural beef.” But in most neighborhoods, fat chance!

And have you ever rung the bell at a supermarket meat case to rouse a live butcher in hopes of getting the all-gone weekly special (sold out in the first two hours) or a special cut (say, a rack of lamb)? Lotsa luck. Eventually somebody will show up to tell you no.

When I was a yard-ape at the end of the Neolithic, butchers were really butchers, and they were better. Mom bought Tide at the new A&P in our neighborhood but bought meat from the friendly guy at the local butcher shop. She’d flirt or haggle to get the best meat at the lowest price, she’d have fun doing it and often actually get what she wanted — and it tasted like real meat. (As a grown-up, I’ve noticed that a lot of butchers, regardless of their looks or builds, are oddly sexy — perhaps their profession inclines them toward sensual pleasures, including flirting and haggling.)

To my joy, this backward way of life is starting a resurgence here, with the four “live” butcher shops discussed in this piece. Iowa Meats (owned by the same Cohns as the Cohn Restaurant Group) and Siesel, which recently joined the Cohn empire, are both reliable old-timers, while Home Grown Meats and Cowboy Star are brand new. All offer the joy of buying “live” from craftsmen whose artisanal medium is meat, whose knife skills are awesome, and whose wares are the best. But they offer many more products than the friendly guy on Flatbush Avenue: If they don’t carry something regularly, most can special-order it for you and have it in a day or two, and that “something” can be as exotic as lamb tongues (delicious cooked Persian-style — gently poached and swathed in a saffron cream sauce), calf liver (so much milder and smoother than beef liver, wonderful in a sauce of sweet wine and golden raisins), or brains (ready for a sauce of brown butter and capers), or even springtime baby billy goats (cabrito) to be marinated in olive oil, lime juice, and cilantro and grilled over mesquite.

(As a footnote, the larger Asian groceries in Kearny Mesa and Talmadge also have skilled live butchers with huge meat cases and live fish tanks; they’re not great on deluxe beef cuts, but they can be fabulous on birds like duck, squab, and the Asian version of poussins and nearly every possible part of the pig.)

HOME-GROWN MEATS
The newest and potentially most exciting of the butcher shops is Matt Rimel’s Home Grown Meats in La Jolla, because its specialty is locally raised grass-fed beef, all of it from a family-run ranch on Palomar Mountain.

But even to mention the phrase “grass-fed” is to plunge into controversy. Much of the extraordinarily tasty, tender beef you get at steakhouses in Baja (such as El Nido) is primarily grass-fed in the state of Sonora, then dry-aged at length at the restaurants. Argentine beef, admired the world around, is totally grass-fed. When Argentines come to the U.S., they find our beef fatty and insipid — but we Americans love our fatty, mild beef, and that means corn-fed. Nearly all American beef, from low-grade supermarket hamburger to USDA Prime Porterhouse, comes from cattle that, in the last months of their lives, are crowded into feedlots and fed great quantities of corn mush.

This practice grew more widespread, starting in the 1950s, when the U.S. government encouraged the wartime chemical-munitions industry to convert to making fertilizers and agricultural pesticides. Simultaneously, the government started subsidizing commodity crops (corn, soybeans, wheat, rice). This meant that the grain could be artificially fertilized for faster growth and sold for less than it cost the farmer to raise it. Where earlier in the century many family farms practiced mixed agriculture, raising both livestock and food crops (the manure fertilizing the pastures that fed the livestock, in a perfect circle of harmony), the new policies encouraged specialization in one or the other, as well as the growth of gigantic corporate-owned monoculture farms and ranches. As Betty Fussell writes in her new book Raising Steaks, The Life and Times of American Beef: “Cheap oil created cheap fertilizer which created cheap corn which created cheap beef.”

But there’s a problem: Cattle can’t digest corn. It gives them — oy! — such a case of gas! Not only do the cattle risk serious disease from this artificial diet (it’s like feeding a kid nothing but Hostess Twinkies), but their belches and farts (not to mention manure pollution in the confined areas where they’re raised) are causing ecological catastrophe: The United Nations says that the livestock industry is responsible for more greenhouse-gas emissions than the entire global transportation fleet. Turns out, corn-fed Bossie on the feedlot toots more than a Hummer with a road-raging driver.

Grass-fed steers, in contrast, are free of antibiotics, artificial hormones and pesticides for the simple reason that they don’t need ’em — they’re living the life they’re naturally designed for. They’re at no risk of Mad Cow because they’re not cannibals — nobody’s sneaking ground cow spines into their feed. (Mad Cow? Remember how upset Oedipus was when he discovered he married his mother? Imagine how mad he’d be if he found out he ate her!) Nutritionally, their meat is closer to buffalo than to industrial cattle — it’s much lower in fat and calories (about as fattening as a grilled skinless chicken breast), low in bad cholesterol, high in mineral nutrients. The problem is getting it to turn out as tender and toothsome as our favorite corn-fed USDA Prime “heart attack on a plate.”

Restaurateur Rimel (he owns both Rimel’s Rotisserie and Zenbu in La Jolla) is the grandson of a North County rancher and has been a hunter and a fisherman since his youth. He prizes the pristine, intense flavors of creatures living wild, or raised as though they were living wild. But if you want succulent, well-marbled beef, you can’t rely wholly on grass: During the final few weeks, you have to pen the cattle up (so they can lounge around like Mae West saying, “Peel me a grape”) and feed them something a little richer. In this case, it’s alfalfa, a grain they can enjoy and naturally digest.

“The main thing is, we want to produce our own product,” Rimel says. “The cows lead a really nice existence on Palomar Mountain. They live in a beautiful place, all they do is eat and sleep. The essential thing is, cows are made to eat grass. They don’t need all those antibiotics and chemicals. And the health benefits are amazing — it’s like eating fish. Our cattle are all grass-fed, and after they come off the meadows, we feed ’em straight alfalfa, to tenderize them. Our grass-fed is Choice. We’re getting gorgeous marbling on alfalfa, and that’s what they’re made to eat! My goal is to get Prime from grass-fed beef. You can get ’em there by feeding them out longer on alfalfa. I’m putting the grass cattle-rancher back in the business. It’s a sustainable deal. We’re still carrying natural Choice and natural Prime, but my goal is to replace them all with grass-fed in four to five years — carrying corn-fed beef is against my religion. Our rib-eyes have about 30 percent less fat than the Prime, but they’re terrific — leaner, more texture, more flavor. Grass-fed filet mignon is unbelievable — it’s tender, but it’s got all the flavor this cut usually lacks.”

I asked where the meat was slaughtered and whether it was segregated from commercial cattle (which might be carrying E. coli and other diseases). The cattle go to a small facility in L.A. that serves only two other beef companies, both of them natural, and even so, Rimel’s staff personally stand watch to make sure there is no adulteration. Furthermore, the ground beef isn’t ground there, it’s ground back at Home Grown, with no possible adulteration. (That means you can probably cook those burgers rare!)

“One thing that separates us from other grass-fed meat companies is that some of them freeze everything,” says Rimel. “We are a very small operation, we process weekly. And it’s every dime going to San Diego County except the gas we burn going to and from L.A.” When the meat comes back to town, the special treatment continues. Today, most beef is “Cryovac-aged,” that is, wrapped tightly in plastic. It’s a cheap process and doesn’t take much space, and there’s no loss of weight in the beef. This tenderizes the meat but does nothing to improve the flavor. In contrast, dry-aging meat is costly: the meat shrinks (from evaporation of water and blood, and then from the trimming required to pretty up the surface), and the flavors intensify. “We’re dry-aging everything,” Rimel says. “We take everything out of the cryo-packs and dry everything at least four or five days, usually eight to ten days, and it makes a world of difference! All the excess water and blood seeps out, so you end up with pure meat. We’re kind of going back to old-time meat. You can taste the difference.” I asked if a customer could request longer aging. The answer is yes, at no extra charge.

Prices are quite high, of course, as they are for the best products at all four butcher shops — but chefs get 30 percent off. Paul McCabe of L’Auberge Del Mar tasted the ground sirloin, raved about it, and is now using it exclusively for burgers at his restaurant.

IOWA MEATS AND SIESEL MEATS
Midwestern corn-fed cattle are America’s main source of Prime and Choice grade beef, and that’s what is sold at Iowa Meats and Siesel Meats.

After interviewing the idealistic Rimel, talking with representatives of Iowa Meats can seem a little like chatting with a really nice Darth Vader. Courteous, pleasant, and intelligent, they stand firmly for the American way of beef — and frankly, I love a well-marbled American steak as much as anybody else.

The company’s highly educational website lays out their basic philosophy of beef: “There are four elements necessary to produce tender and flavorful beef. The first three have to do with the animal itself, and they are youth, inactivity, and proper feed. ‘Meat’ is muscle. The more it is used and the longer it is used, the tougher it becomes. So, the animal needs to be young and inactive.

“The ‘marbling’ in beef is the result of being fed grains with a high sugar content, such as corn. This intramuscular fat is what gives it the rich flavor and is an indication that the animal was, in fact, inactive.…

“The final element is ‘aging.’ Natural enzymes act to both tenderize the meat and develop complex flavors. All of our beef is properly aged an average of 30 days. Most of it is done by using the ‘wet’ method of aging in vacuum-sealed bags. We do, however, offer some steaks that are produced by the old-fashioned, ‘dry-aging’ method.”

I asked Stan Glenn, boss man at Iowa, if they carried any grass-fed or “natural” beef. “We don’t carry any grass-fed beef. If you go on our website section on beef, it talks about the four elements needed for great beef…And grass-fed beef is missing one of those elements, proper feed. Proper feed means feed with a high sugar content. Grass fed beef can be good, but when you’re dealing with the volume we deal with, the consistency is not going to be there. At Homegrown Beef, they have 200 head of cattle. When I order our prime rib for Christmas, it will take 300 head of cattle just to supply our Prime grade rib roast and another 200 head of cattle for our Choice. That’s just for Christmas! So to get that quantity of grass-fed beef, let alone quality, would be for us technically impossible.”

They do carry some natural beef, such as Meyer. Their meat arrives broken down but not yet aged. They wet-age it on-site and dry-age the New York steaks and occasionally the prime ribs. “Generally what we do is vacuum-age for, say, 21–30 days and dry-age for an additional 14 days. We vary on that. If we happen to be running out, we’ll cut the vacuum-aging and extend the dry-aging. The average is about six weeks.” Customers can special order for extra aging. But the extra work in aging ribs isn’t welcome — unlike New York steaks (aged on the bone, but with the bone removed before sale), the bones of a rib-roast are integral to the cut, and they require cleaning off every 2 days to remove bacterial growth.

A few years ago, I did a “cheap steak” survey. The overall flavor winner was Turf Supper Club’s rib-eye — a Choice cut bought from Iowa Meat Farms — beating out the Cohns’ own Strip Club, which offered beef from a commercial jobber.

COWBOY STAR
Chef Victor Jimenez of Cowboy Star, a downtown restaurant with a small attached butcher shop, takes the diplomatic middle way when it comes to corn-fed versus grass-fed beef. His shop carries both, along with American Wagyu beef from Snake River Farms in Idaho. He and butcher Bill Bonis buy most of the beef in primal cuts that have already been aged — most of it wet-aged, but some cuts dry-aged. (There’s no space on the premises for an aging room.)

“I guess there’s a new romance going on for the old, traditional butcher shops,” says chef Victor. “The response from the public has been really positive. It’s been fun being able to carry meats in the traditional way and to talk to people face to face. We’re not here to educate the public, but we like to make people aware of the difference between our meat and supermarket meat. I think some of the supermarket meats even use old dairy cows — the USDA will even grade dairy-cow meat so long as the cow has never had a calf. Meat from dairy cows doesn’t have the same taste or texture as a steer.”

I asked him to discuss the differences between corn-fed and grass-fed beef, from a chef’s viewpoint. “The grass-fed beef is leaner and it cooks faster, so the cooking time has to be adjusted or it will dry out,” he said. “I grew up eating corn-fed beef in America, and I didn’t have a chance to try grass-fed until a few years ago when I was traveling through South America and I got to Argentina. At first I thought they were overcooking the beef because I was getting a different flavor. [“They were overcooking it,” I interjected. “All through Argentina, I kept asking for it cooked azul until I was blue in the face, and the best I could get was medium.”] It has a stronger, more pronounced flavor, and it’s a little bit dryer. As an American, I love the feeling you get when you eat a good, aged Prime steak, the coating on your mouth of the fat. But I learned to appreciate both flavors of beef.”

PRICES AND PORTIONS
Corn-feeding cattle is already an unsustainable mode of agriculture, given its ecological destructiveness. As the price of corn rises (now that some of it’s going into fake ecological fuel), and the price of oil-based fertilizer rises — and if we get serious about global warming before melting icebergs swamp the San Diego harbor — it seems likely that our current methods of raising cattle are on the way out. Short of feeding cows Soylent Green, we may eventually see a return to raising cattle more naturally than we do now. I’d guess that in 50 years, the cost of meat will be a great deal higher, and the mode of raising it will have changed. Steak will be a treat, not a routine, but it will be very good, nutritious steak.

The price of the better meats at these butcher shops is, of course, quite a lot higher than ungraded supermarket meat. But the answer to that lies in adjusting down the portion. “Images eat reality, and we feed our hunger for power and glory more than our need for nutrients when we eat steak,” writes Betty Fussell.

The plate-sized steaks you get at steakhouses are more for “flaunt it while ya got it” show than for eating — a power display sized more properly for pure carnivores like the big cats and the macho men doing strenuous daily manual labor (who, of course, can’t usually afford to eat at top steakhouses). But humans became the dominant life-form on the planet precisely because we are omnivores, willing and able to eat a vast variety of foods. (We didn’t start out as mere hunters, but as hunter-gatherers.) For the typical desk-jockey, we are only lions to ourselves when we think we need a pound of animal protein per day — currently, the average American intake.

The proper portion of meat, as we’ve all been reminded too often by the nutritional nags, is about four ounces a day. This means that even if you’re paying $24 per pound for a superb steak, that pound of steak should furnish four meals at $6 per person per meal, if you eat like an intelligent omnivore.

Home Grown Meats /La Jolla Butcher Shop
7660 Fay Avenue, Suite C, La Jolla, 858-454-6328, lajollabutchershop.com.
HOURS: Monday–Saturday 10:00 a.m.–7:00 p.m.; Sunday 11:00 a.m.–6:00 p.m.
PARTIAL PRODUCT LIST: All parts of the steer, including “bull fries” and brains. Grass-fed beef, Prime beef, natural beef. Free-range turkey from Samuel Ranch: Call to order for Thanksgiving as soon as possible. Certified Berkshire (Kurobuta) pork, suckling pig, lambs (including whole ones), and all lamb parts (some by special order). Nitrate-free applewood-smoked bacon slabs (frozen), wild boar bacon, house-made jerky and pâtés, some sausages. Buffalo (aged New York steaks). Goat (baby goat by special order). Rocky, Rosie, and Red-Neck free-range or organic chickens. Muscovy duck. Rabbit. Pheasants, squab, partridge, and quail from Hemet. Veal is currently white, formula-fed Provimi, but they’re trying out a new source for pink, milk- then grass-fed free-range veal (as served at Boulevard Restaurant in San Francisco).

Iowa Meat Farms/Siesel Meats
6041 Mission Gorge Road, Mission Valley, 619-281-5766; 4131 Ashton Street (just off Morena exit from I-5), Bay Park, 619-275-1234, iowameatfarms.signonsandiego.com.
HOURS: Mission Gorge: Monday–Saturday 9:00 a.m.–6:00 p.m.; Sunday 10:00 a.m.–6:00 p.m. Ashton Street: Monday–Saturday 9:00 a.m.–7:00 p.m.; Sunday 10:00 a.m.–6:00 p.m.
PARTIAL PRODUCT LIST: Prime and Choice beef. Certified Berkshire (Kurobuta) pork and regular pork and lamb, formula-fed white veal. Muscovy, Peking, and Long Island ducks. Diestel (free-range) and regular turkeys. Many sausages (including Italian, similar to those at Pete’s Meats). Pork from Iowa, including Certified Berkshire (Kurobuta) from Eden Farms. Nitrate-free applewood-smoked slab bacon (frozen). Wild boar bacon, applewood bacon, Missouri country ham (Burger’s Smokehouse) in center-cut slices or, seasonally, whole. Lambs, occasionally including Frenched racks. Brains and tongues by special order. Free-range Fulton Valley chickens. Free-range Long Island ducks for holidays (for fresh, order in advance by about three weeks). Quail, pheasant, Guinea fowl, partridge, ostrich. Buffalo (rib-eyes, New Yorks, sirloins, aged on-site), New Zealand red elk, Cervena venison. Turducken (made in-house) for Christmas.

Cowboy Star
640 Tenth Avenue, East Village, 619-450-5880, thecowboystar.com.
HOURS: Tuesday–Saturday noon–7:00 p.m.; Sunday 10:00 a.m.–3:00 p.m.
PARTIAL PRODUCT LIST: Prime Beef, grass-fed beef, Meyer Natural beef, American Wagyu skirt steak. Pre-reduced demi-glace. Sausages, sliced applewood-smoked bacon, nitrate-free Eden Farms bacon slabs (frozen). Lamb loins (boneless rack), other cuts by special order. Bison rib-eyes, bison hamburgers, bison/beef burgers with dry-aged beef. Wild boar (future plans include elk). Fulton Valley free-range chickens. Diestel Farms free-range turkey for Thanksgiving (preorder ASAP). Turducken (order two weeks before Thanksgiving or Christmas), quail, other birds by special order, occasionally pheasant. White Provimi veal and sweetbreads, about to try out pink milk- then grass-fed veal.

Stretching a Great Piece of Steak
A rare to medium-rare piece of cooked steak, sliced thinly, will happily absorb an overnight marinade to repurpose it and change its nationality.

For Enchiladas, Tacos, Tostadas, or Southeast Asian stir-fry: Slice 1/2 pound leftover steak thinly against the grain. Blend a couple of tablespoons of oil (olive oil for Mexican marinade, peanut or corn oil for Asian), lime juice (about 1/2 a juicy lime), chopped cilantro, and chile flakes to taste. Stir in steak, cover, and refrigerate overnight. For Baja-style carne asada tortilla filling, broil about two minutes until browned. Chop crosswise into smaller pieces if desired. (Mix with canned whole beans of choice — not “refried” — and a little grated cheese to stretch portions.) Use marinated meat “as is” for Asian stir-fry, tossing it into the wok or skillet when the vegetables (of your choice) are nearly done.

For Chinese Stir-Fry: Marinate thinly sliced cooked steak in 1 Tb. light soy sauce, 1 1/2 Tb. Shao Hsing rice wine (or dry sherry), finely chopped green part of 1 scallion, and a pinch of sugar, at room temperature for about 20 minutes while you prep the vegetables. Heat about 2 Tb. peanut (or corn) oil, stir-fry a little minced ginger and chopped garlic until garlic wilts, add vegetables of your choice and stir-fry until crisp-tender. Stir in beef. Stir in 1/4 cup low-salt chicken broth, immediately followed by a little more soy sauce and wine (about 1 Tb. of each, or to taste), and then 1 Tb. cornstarch mixed with 1 1/2 Tb. cold water. Stir over high heat until lightly thickened.

Beef Stroganoff: Most all-purpose cookbooks include a recipe. To use leftover cooked beef in small quantities, choose a recipe that includes mushrooms. Brown creminis or “baby bellas” will have more umami (meaty flavor) than white button mushrooms. With grass-fed beef or bison, the best mushrooms are fresh shiitakes. With these meats, you can substitute fresh cream for sour cream, along with a little daub of Hoisin sauce. At the end of cooking, increase heat to maximum and, stirring, cook the cream quickly down to a sauce. Voila! You’re cooking fusion. Serve over noodles.

One of the joys of live butchers is the chance to buy delicious game birds. Quail are versatile and forgiving — use any recipe for Cornish game hens. (Squab and pheasant are rather more challenging.) A delicious bird for special occasions is the partridge. One bird is just right for a romantic dinner for two, if there are additional courses. The following recipe will also work with grouse, pheasant, or squab. Accompany with pilaf, wild rice, or sautéed potatoes. Serve vegetables as a separate course, since nothing should interfere with the subtle, lyrical flavors of this festive dish:

A Partridge in a Pear Sea
Serves 4 big eaters, or 8 in a multicourse meal

6 slightly underripe Bosc pears
1 cup poultry stock or low-salt chicken broth
1 slice orange zest (about 1/2 inch by 2 inches)
Salt and freshly ground pepper to taste
4 partridges (12 to 14 ounces each)
2 Tb. unsalted butter, plus 1/2 cup additional butter cut into small pieces and chilled
2 Tb. mild oil (such as sunflower or corn)
4 medium shallots, peeled and minced
1 Tsp. black peppercorns, whole
3 cups dry red wine (preferably Cabernet)
1 Tb. sugar

1. Preheat oven to 375! F. Peel pears, reserving peel. Halve and core fruit and place in bottom of a heavy, ovenproof, fireproof casserole large enough to hold birds. (An oval enameled or glazed 3-quart casserole is ideal.)

2. In a small saucepan, bring stock to a boil. Drop in pear peels and orange zest. Lower heat and simmer 10 minutes. Strain liquid and reserve.

3. Lightly salt and pepper insides of birds. Pat skin dry and, using kitchen twine only, truss birds. (Tie legs together and loop string around body at wing level to tie the wings close to body.) Heat the 2 tablespoons butter and the oil in a large heavy skillet until foam subsides, and brown birds on all sides. Nestle birds among halved pears in the casserole.

4. Over high heat in fat remaining in skillet, quickly sauté shallots, stirring until tender and slightly browned. Sprinkle shallots over birds. Sprinkle peppercorns over casserole contents. Pour wine, reserved stock, and sugar into casserole and season lightly with salt and pepper. Bring to a simmer on top of stove, cover, and place casserole in oven. Bake until birds are tender (about 1 hour).

5. Using tongs or a large slotted spoon, carefully place birds and pears on a heatproof serving dish. Tent with aluminum foil and keep warm in turned-off oven. Place casserole over highest heat and reduce liquid by half until somewhat syrupy, stirring frequently. Remove from heat and stir in the reserved 1/2 cup butter, piece by piece, until blended. Nap partridges and pears with sauce and serve additional sauce in gravy boat.

You forgot to mention that there is a Harvest Ranch in El Cajon, too-on Jamacha, near Washington. But then, it is east of the 5, so it doesn’t count, right?

By catty1 3:12 p.m., Nov 6, 2008 > Report it
Thank goodness Cowboy Star opened or Naomi would have nothing to write about. She slurps up Victor Jimenez and his vastly sub-par eatery every chance she gets. Please stop with the endless Cowboy-Star-love-fest…and while you are at it–please desist with the now ubiquitous parade of parenthasis that color your columns like freckels on Lindsay Lohan.

By seventhavenuestuff 2:37 p.m., Nov 11, 2008 > Report it
(I like Cowboy Star). (I like Naomi’s reviews too).

By Ponzi 6:41 p.m., Nov 11, 2008 > Report it
Interesting topic, however a little bias. There are some “old school” Butchers still in San Diego; Including myself.

Recently arrived from Australia, where Butchers; even at Supermarkets are Qualified Trades persons. Before entering the USA I did a little research into employment opportunities for myself, finding that you call Butchers “meatcutters” which although I can understand; to a point ( hand a person a knife and call them a Butcher).

I find this classification of meatcutter demeaning to my qualifications. Personally, I started out with a career path in Hospitality – Butchery.

2 Years of college based education and 4 years on the job (and still learning 20 years later) I am a “Butcher” learning all facets of the industry from slaughter to plate – and yes i can prepare a crown roast!

My skills and abilities you’ll find at Henry’s Markets at Clairemont.

By gwhetton 8:06 p.m., Nov 14, 2008 > Report it

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Fair Winds Farm

Chicken — Sat, 07 Aug 2010 05:19:32 +0000

Fair Winds Farm is raises free range chickens, sheep, goats and turkeys. You can get our own farm-fresh poultry, lamb, chevon and eggs in our Farm Store, as well as free-range pork and other items as they are available from other farms.

Our Farm Store is open every day during daylight hours and is self-serve.

“Free-running” Eggs, Chicken and Turkeys
There is nothing happier than a happy chicken. And happy chickens make yummy, healthy eggs and meat. We work hard to keep our chickens happy: Our 300 laying hens range free in our chicken house (no cages) in flocks of 100. We feed them organic grain and extra garden produce, including weeds, a few tomato hornworms, and extra Japanese beetles. In the summer, the oldest flock is retired to the ‘eggmobile’ which is moved around the field. The chickens scratch up the horse manure piles and add lots of their own fertilizer, strengthening the soil and improving the pasture. When the hens are too old to lay eggs they are retired to the freezer as stew birds. Their flavor is fantastic but they must be cooked for 5-6 hours. Put them on the back of the wood stove or in a crock pot for wonderful chicken stew, creamed chicken, chicken pie…

Our broilers have an open-air hoop that is moved 2x/day to new grass. Broilers are bred to eat and grow and not much else, though we are pleased to have discovered *Mt Healthy Hatchery*, whose chicks are the healthiest and most vigorous that we have ever raised. They keep busy scratching the ground and grazing fresh grass and bugs in addition to the organic grain that we feed.

Turkey! Turkey! Turkey! Wow do we love turkeys! A new addition to the farm, we have all been pleasantly surprised at how much we enjoy them. In the morning they get so excited about seeing us that they fly over their fence and come running to greet us. They forage around the farm during the day, singing and calling as they go. In the evening they follow us back to their pen to let them in, and they roost up high for the night. The first couple of weeks were tricky: “they just don’t seem to want to live” says one friend, but from about 3 weeks on, they have been healthy, vigorous and personable. They have good instincts and are very reasonable birds. They make us laugh and are a constant reminder of how good life really is. They are Midget White Turkeys, maturing at 12-18 lbs, so we will be cooking two for Thanksgiving. We look forward to developing a small breeding flock and having some for sale in 2008.

Eggs, chicken (broilers & stew birds) and turkey (seasonal) are available in our Farm Store. The store is open daily during daylight hours.

Grass-fed Lamb & Chevon
Our small flock of 10 ewes consists of two distinct types of sheep: some have hair, which they shed in the spring, and some have wool which must be shorn. All of our sheep have some Katahdin hair sheep in their bloodlines, and some are purebred. The other breeds that are mixed in are Border leister, known for their nice fleeces and Texel, known for their great meat producing qualities. We are selecting our flock to be great mothers, high percentage of twin lambs, parasite resistance and the production of tender, mild flavored meat on their all-grass diet. Katahdins are known for many of these qualities, leading us to increase the percentage of Katahdin blood in our flock.

The sheep are excellent grazers and browsers, cleaning up much of the grass that horses leave behind. We often pair the sheep with a group of horses, letting the horses graze where the sheep were the night before. This creates much better utilization of the grass and meets the nutritional needs of all of the animals.

Lamb is available in the late fall and winter in our Farm Store. We also sell whole ‘freezer lambs’ so you can specify chop thickness, roasts vs. chops, etc. One lamb is about 30-35 lbs of meat, or 2 milk crates full. We occasionally have older sheep to cull in the spring, so we often have ground and/or chunked meat available in the summer for BBQ season. The store is open daylight hours all year.

Goats: Our two milking does, Jade and Theona produce rich, creamy, mild milk. We make cheese and yogurt for our own consumption and look forward to having some for sale in 2008. We have miles of red tape to decipher first! The does will be bred to a meat buck in 2007, so we anticipate having chevon in the store in the fall of 2008.

Please stop by and visit us!
511 Upper Dummerston Road
Brattleboro, Vermont 05301
802-254-9067
E-mail: fairwind@sover.net

Tags: chicken house, free range chickens, laying hens