Cooking Friends
bethk wrote:You are better off NOT naming your food.....makes slaughter much easier if they just have numbers or physical ID reference.
It's all a frame of mind. If you think of them as pulled pork and ham and St. Louis style ribs instead of "Oscar" it makes it much easier to load 'em up and off to the processor.
bethk wrote:I saw a neat chicken coop set-up recently on a TV program. The coop and surrounding fencing was on skids and could be moved from area to area so the chickens got to have fresh soil and grass and plants to eat. You know they can take a 20' X 20' area of grassland down to dirt in a few days. But that plant material makes the most beautiful egg yolks.
Cooking Friends » Chat Room (non-food related talk) » Family and Friends » 'DD MARIA'S NEW ADDITION TO HER FAMILY ON THE FARM!"
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