Photo: Rachel Carter (Flickr)
We just want their lives to be as productive as possible, and they have been as hens, and so in turn we still see them as a food source and want that to be used, so.
Mandy Napier of Schacht Farms donated her three-year-old laying hens to a local hunger organization. We follow the chickens’ journey from the farm to the shelves of Mother Hubbard’s Cupboard. Then we have a recipe for chicken stock that would be perfect to use with a stewing hen.
Improving soil quality should be a top priority according to some experts. Harvest Public Media looks at a technique that helps the soil and doesn’t hurt a farm’s bottom line.
Author Mimi Shortland-Fix gives advice for bakers looking to start a home-based business.
And in the kitchen, we make a colorful salad using Christmas-colored produce.