Photo: Phae (Flickr)
We got into it primarily from a pet standpoint because my daughter was interested in that, but as a family we were interested in sustainability and gardening and producing our own food.
So Aleisha Kropf started a small chicken flock in her backyard in Bloomington, Indiana. She will be joined by two other backyard chicken farmers, Jana Wilson and Tom Berich, for part one of our roundtable discussion where they answer your questions.
The second half of the program keeps the chicken theme going as Chef Daniel Orr throws together a stock using leftover chicken bones and some veggie scraps.
Bethia Woolf of Columbus Food Adventures introduces us to a vendor who’s dedicated to providing fresh, local chickens to Columbus, Ohio customers.
And before that, Camille Phillips of Harvest Public Media describes how the Midwest is trying to tap into the “agritourism” market.
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Stories On This Episode
Farm-based tourism attractions like “u-pick” berry patches, wine tastings, dude ranches and guided hunting trips have operated in the region for years.
Chickens give backyard farmers more than just eggs and meat. Three experts talk about how they help in the garden with fertilizing, tilling and pest control.
North Market Poultry and Game prides itself on selling local chickens, ducks, geese, rabbits and venison. Taste them all in their traditional Cassoulet.
Stocks are the building blocks of cuisine. Use your leftover chicken bones and veggie scraps to make a tasty chicken stock for soups, stews and sauces.
This syrup is great used in cocktails or in marinades, but today we're drizzling it over a fruit salad.