Issue 32 Summer 2004

American Pastured Poultry Producers Association
Issue 32
Inside this Issue:
Editor’s Box
Director Info
2
From Our President
APPPA Meeting
3
PP Definition
4
What they Want
5
Pro-Plus
6
Big Brother
7
Business Profile
9
Slow Food
10
Board Recommend
11
Letters
12
Processing
13
APPPA by State
14
Boned Chicken
15
Classifieds
18
Purpose-Events
24
Summer 2004
Producer Profile: Karla Tschoepe
By Jody Padgham
Images of west central Colorado turn to
mountains, skiing (Aspen, Vail…), movie
stars and money. Probably not chickens.
But Karla Tschoepe is happy that she found
her little piece of paradise on the dry western slope of the Rockies, where she has
been growing and selling grass-fed chickens
for over 35 years. “We’re at 7000 feet, with
a 180 degree view of mountains in every direction. It’s
not the easiest place to raise
anything, but I wouldn’t
trade with anyone” she
quips on a recent afternoon.
“We’ve never had a lot of
money, our equipment is
kind of beat up, but we sure
eat well.”
inspected processing plant with two rooms
(one for plucking, one for evisceration and
cooling) where she happily processes her
own and the neighbor’s birds. Karla, with
two helpers, has refined the system so that
they can process 20 birds per hour.
Karla has a unique customer base, among
the wealthy and
aging “hippie”
population that
took over the
area just after
Karla
bought
her Wildwood
Ranch in 1969.
“Money
isn’t
really an issue
with
these
folks,” she tells
Farming on 200 acres plus
me. “They apan additional 400 she manpreciate good
ages for the neighbors, at
food, and the
one point Karla raised 2000
fact that I get as
broilers per year, but now
much organic
she’s scaled back to around
feed as possible
700, plus about 150 turkeys
is
important to
and several head of beef.
Karla on Wildwood Ranch
them.”
Karla’s
“I’ve gotten too old for all
that work,” she says. “The demand is al- marketing has been entirely word of mouth.
ways growing, though, so I had to convince “When I started with organic, it wasn’t a
some of my customers to grow their own, popular thing” she says. “But now, 35 years
and now a few of them are really doing a later, the neighbors who thought I was a
great business themselves.” Karla was only kook think organic is a pretty good way to
able to talk her customers into growing their go.”
own birds by agreeing to become the local
processing plant. “I bought my Pickwick Jr. Farming in dry land is no easy thing. Crops
Plucker before I even got my first chickens” must be irrigated, and water is always an
she says. “I knew that I wouldn’t last long issue. This year is especially hard, as the
raising chickens without a good system for west experiences a severe drought. It is hard
processing.” Karla continues to put that to grow grain in the area- corn is almost
plucker to good use, having built a non- impossible, and soy protein must be trucked
(Continued on page 17)
ditor’s Box
APPPA Grit! is published
six times a year at:
PO Box 1024
Chippewa Falls WI 54729
Voice mail/phone:
715-667-5501
715-667-3044
Fax:
Editor: Jody Padgham
E-mail: grit@apppa.org
APPPA Grit!, the newsletter, is
included as a benefit of
memb ership in APPPA.
Membership rates are $30 per
year. To join APPPA, send
check or money order made out
to APPPA in the amount of $30
APPPA,
to:
c/o Jody Padgham
PO Box 1024
Chippewa Falls WI 54729
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.
Display advertising per issue is $20
business card size, $35 for a quarter
page. For more information on
advertising in the GRIT, please
contact us.
APPPA DIRECTORS
Thru
Dan Bennett, KS
‘04
Charles-Laura Ritch, AL
‘04
Mac Stone, KY
‘04
Jenny Drake, TN
‘05
Kip Glass, MO
‘05
Brian Moyer, PA
‘05
Jeff Mattocks, PA
'06
Jim McLaughlin, NY
‘06
Karen Black/
Robt Plamondon OR
‘06
APPPA DIRECTORS - Contact Information
Dan Bennett (Board Sec/Treas)
3647 Kingman Rd, Ottawa KS 66067
(785) 242-6240, benranch@bsafemail.com
Karen Black and Robert Plamondon
36475 Norton Creek Rd, Blodgett OR, 97326 541-453-5841 (email
preferred) robert@plamondon.com. karen@plamondon.com
Jenny Drake
69 Cowan Valley Lane, Hickman TN, 38567
(615)683-4291, NaturalMeat@aol.com
Kip Glass
2169 N Farm Road 71, Bois D'Arc MO 65612-2305
(417) 732-4122, glassmagic@axs.net
Jeff Mattocks
(The Fertrell Company), PO Box 265, Bainbridge PA 17502-0265
(800)347-1566, jeffmattocks@fertrell.com
Jim McLaughlin (Board President)
242 Dan Main Rd, Norwich NY 13815
(607) 334-2833, jrmclaughlin@juno.com
Brian Moyer
96 Noll Lane, Fleetwood PA 19522-8846
(610) 944-9349, BrianM22@aol.com
Charles and Laura Ritch
298 Goose Pond Rd, Hartselle AL 35640
(256) 751-0987, ritch@hiwaay.net
Mac Stone
3636 Paris Rd, Georgetown KY 40324
(502) 863-0086 annbell@prodigy.net
American Pastured Poultry Producers Association
Issue #32
Page 2
From Our President
Wet summer greetings to all!
Here in the northeast we are experiencing the 2nd wettest summer on record, it seems
we can’t go a day with out rain. Yet the west coast
seems to be in drought and forest fires. It is a picture of
how agriculture is becoming polarized. Big commercial
operations versus small sustainable operations and
there doesn’t seem to be room for mid-sized farms. I
have noticed that the small farms (which the land grant
universities said couldn’t survive) are staying afloat
and when talking to these operators, find they have a
much better outlook about their future. Press on! Keep
on working to provide folks with the high quality nutritional food that you all produce.
ber. I also encourage you to vote for a board member,
out of almost 500 members we had less then 30 people
vote last year, please vote this election. Voting ballots
will be distributed in the next newsletter.
We have just closed the application process for a new
Executive Director and we will begin the process of
review and interviewing candidates for the position.
We hope to have someone in place by the middle of
September.
Please take a look at APPPA’s definition of pastured
poultry (p 4) and use it as a way to let the public know
there are differences between pastured poultry and
other terms used to raise poultry. You can find the
definition in this issue of GRIT as well as online.
I want to remind you of our elections for board members. Dan Bennett is stepping down from his board position due to a new job that will require more of his
time. I want to thank Dan for his assistance and leadership on the board for these last few years. Dan has
helped us through some difficult budget times and was
instrumental in developing the Producer Plus level of
membership. We will miss his input on the board. We
wish you well, Dan, in your new endeavor.
As always, we invite you to write articles for GRIT. If
you have articles that can be reprinted, please forward
them to us. We also appreciate your suggestions for
how we can improve GRIT or make APPPA more
relevant to you. Feel free to contact me at jrmclaughlin@juno.com or 607-334-2833 with any questions or
suggestions.
Please use the nomination form in GRIT (p. 9) and
recommend someone for a board position. In the last
issue of GRIT were the requirements of a board mem-
Jim McLaughlin
APPPA’s 2005 annual meeting will be held in New
Orleans, LA on January 21-23. This years meeting will
be held in conjunction with the Southern SAWG
(Sustainable Ag Working Group) annual conference.
APPPA will be working with Southern SAWG in setting up workshops on pastured poultry. For more information on Southern SAWG go to www.ssawg.org
Watch GRIT for more information on our annual
meeting.
Have a GREAT season and be blessed,
Mark Your Calendar: APPPA Annual Meeting,
Jan 21-23 2005 New Orleans, LA
Southern SAWG Conference
We have begun to make plans for the annual meeting, including several workshops
featuring pastured poultry. Ideas of sessions we are considering include: Pastured
Poultry 101 with APPPA President Jim McLaughlin, Multi-species Grazing with Jenny
Drake, Turkey Basics and more.
Stay tuned to the APPPA GRIT and website for more information.
Start to think about travel and farm help now,
so that the decision to join your fellow APPPA members will be stress-free.
American Pastured Poultry Producers Association
Issue #32
Page 3
APPPA “Pastured Poultry” Definition
A few years ago the APPPA board worked hard to create a draft definition of Pastured Poultry, with the hope
that the membership would approve the concept of a
national definition. At the fall 2002 meeting the draft
definition was presented for a vote. The proposal of
APPPA working to create a nationally sanctioned definition was not approved by the APPPA membership at
that time.
However, at that meeting the following was approved
for use by the APPPA membership as a working definition of Pastured Poultry. Any one within the APPPA
fold is invited to use this definition freely.
Preamble:
Pastured Poultry is a poultry production model that
enhances the life of poultry by allowing them to scratch
and peck daily, which is their natural behavior, in a
vegetated pasture area.
Pastured Poultry begins in a sheltered brooder to keep
the birds warm and dry until they are old enough to go
outside (usually two to three weeks of age.) Once outside, they are sheltered from bad weather and predators
and moved frequently to new vegetation. These frequent moves prevent overgrazing and provide the birds
with clean ground and fresh greens and bugs to eat.
Pastured Poultry are kept in low-density flocks where
they are free to move and establish their natural social
order.
APPPA Definition for Pastured Poultry:
a. Birds must be on pasture vegetation daily for a
minimum of one half their life span.
b. Birds must be exposed to fresh pasture daily (fresh
pasture means a designated grazing area that has never
previously been grazed by poultry, or a designated grazing area that has been allowed to re-grow sufficiently
after being exposed to a previous grazing by poultry.)
c. Bedding must be managed properly to avoid capping and odors, and must be used in sufficient quantities to present a hygienic lounge for the flock. Poultry
must not lounge on raw (uncomposting) fecal material.
d. No synthetic growth stimulants are used.
e. No synthetic medications are used.
f. No antibiotics are used.
g. Vaccinations are allowed as required by law.
h. No de-beaking.
i. Birds must be moved in a rotational manner that
does not over-fertilize any one spot in the pasture while
allowing for re-growth of each grazed spot before reuse. (Indicators of over fertilization are burned vegetation and bare ground; re-growth is restoration of the
vegetation to its normal growth height.) Re-growth
time will vary depending on climate conditions.
j. Flock density must be maintained at a level that
allows for free movement and natural social behavior
for poultry flocks. (Indicators of natural behavior include no cannibalizing and ample room for scratching
and pecking for grit, vegetation, insects and seeds.) ¤
This definition is not intended to function as a certification standard, but to provide parameters for labeling
purposes only.
B r o ile r & L a y e r C h ick s
R e a d y - t o - la y P u lle t s
E q u ip m e n t/In c u b a to r s
F e r tile 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
F a x : 2 1 5 - 5 3 6 -8 0 3 4
American Pastured Poultry Producers Association
w w w .m o y e r s c h ic k s .c o m
o r d e r s @ m o y e r s c h ic k s .c o m
Issue #32
Page 4
Give them what they want!
By Kip Glass
A new customer calls and asks if you sell pastured chicken; you answer, “yes we do.”
Then they proceed with more questions: Do you sell the chicken cut up? Do you sell just breast meat? Do you sell
legs? Wings? “We sure would like some halves for grilling.”
And, of course, you give the same answer, “No maam, we just sell whole chicken.”
Have you ever wondered if it would be worth your while to sell the chicken cut up, or in individual pieces or parts?
One thing to remember: you are raising the chicken for the consumer, not for yourself. Have you ever looked in
the grocery store at the chicken case? If you have, you will notice there are more packages of different chicken cuts
and pieces than there are whole chicken offerings. That is because the consumer wants choice, and they will pay
for that choice.
We have for the last two years offered chicken cut in half, cut up into all the pieces, bone-in split breast, leg/thigh
combo, wings, and stock bags consisting of backs, necks and broken wings and legs. Our costs, on average, with
extra packaging and labeling, and labor are approximately .75 cents per bird extra. But at our current price structure on a 4.25 lb. bird we make an additional profit of $2.50 on each bird selling by the piece than by selling it
whole at $2.25 lb.
Breast meat is a hot item, so we charge a premium for it. That higher pricing also balances the fact that the other
cuts don’t sell as well. Our current price on bone-in split breast with skin is $5.95 to $6.05 per pound, depending on
which marketing avenue we are selling at. I can hear you say, “no way will I get that price.” But listen to this- on
the day that I’m writing this I sold over 32 pounds of breast meat at our local farmers market. This was the highest
price per pound of all the choices I was selling.
Out of a 4.25 lb. chicken I will have a little over 1.2 lbs of breast meat on this individual chicken. (See chart) At
$6.05 per lb., I will bring in $7.26 on that breast cut alone. This covers my costs of raising that bird to the sellable
point, plus some profit left over. I then have total profit on the other cuts; legs/thighs, wings, stock meat, liver,
hearts, etc.
We have even been more creative, and developed a market for the heads and feet and extra stock pieces by grinding them up and selling them for $1.25 per lb. for dog food.
Wings are another hot item: we consistently sell them for $2.85 per lb. At ½ lb. per bird, that is excellent money.
My wife and I have been working with the genetics of breeding a chicken that has 6 wings to capture that extra
profit per bird; we accomplished that goal, but we can’t catch the darn thing. You ought to see that bird fly.
Offering a whole chicken cut up is a big hit with the younger crowd that doesn’t know how to cut up a chicken, or
the older, arthritic customers that can’t do it anymore. We charge an extra 25¢ per lb. for a cut up bird.
Just remember: the customer is always right and you have to meet their needs as best you can. And they will pay
extra for what they want.
Chicken Parts
Chicken-Cornish Cross
Total lbs. of edible to consumer
Wing 13%
Leg/Thigh 32%
Breast 30%
Neck/Back 25%
Breakdown from different sized birds
3.55
4.1
2.7
0.45
0.55
0.35
1.15
1.3
0.85
1.1
1.2
0.8
0.85
1.05
0.7
4.2
0.5
1.35
1.25
1.1
Head/Feet - extra lb. for dog food
0.20
0.30
American Pastured Poultry Producers Association
0.25
Issue #32
0.30
Page 5
APPPA PRODUCER PLUS
APPPA now has 147 Producer Plus members (30% of the total 479!). Thanks to all who are supporting APPPA at
this greater level.
One Pro-Plus offering that has been really ‘hopping” of late is the Pro-Plus electronic listserve. Any Pro-plus member may join the list . (All pro-plus members who send us their email address receive an electronic invitation to join
the list.. Please contact the office if you are already a pro-plus member and need an invite to the listserve). Each of
the APPPA Board members is a participant, and the conversation of late has been lively and very informative. Recent topics include the perfect size and use of killing cones, dealing with a diversity of predators (from minks to
owls) and a very educational series of posts on grinding your own feed and grow-out ratios. The conversations are
archived on the yahoo website in an easy to access fashion, so members can “catch up” or look back for reference.
To tantalize you all, we will reproduce a few of the conversations here. Consider joining at the $50 level next time
your membership is due so that you don’t miss out on another week of pastured poultry insights (or call the office
if you can’t wait and wish to “upgrade” now!).
Question: At what age or condition do you "retire" pastured or free range layers? And why at that time/point?
What do you consider a reasonable and profitable rate of lay for a large flock of mature hens?
And do you process and sell most of these birds? If so, do you have any advice in terms of price or how to market
these effectively (and hopefully without reducing demand for broilers)? David , Hempstead, Texas
Responses:
♦ I run 2000 - 2500 layers in 3 - 4 flocks. After having running them through two molts, and talking with some long-time
chicken people, I learned that going through one molt and retiring them at about 30 weeks after they start to lay again makes
the most cents (pun intended) for our operation. We deliver eggs to restaurants at $2.50/dz and sell at the farm for $3.00/dz
and sell the spent hens for $4.50 each in quantity to restaurants and $6.50 at the farm. Heretofore, we have not had significant numbers to sell, but that is changing with the retirement of over 1000 this calendar year alone. In working closely
Growers Discount
with the restaurants, it looks like we will be able to move them
over a couple of months. To help with the sequencing, we do
vent checks and remove those with less two fingers of space
between the bones. In fact, if you check your broody hens, even
in the first lay, you will find their bones are almost closed, so
we retire them as soon as possible - they are eating but not proConntinued p 14
ducing. David, Sparks MD.
APPPA Pro-Plus Membership
Those who have joined as Producer Plus Members (a $50
investment) can go the private Pro-Plus webpage and
download special APPPA materials. (Those without
internet access receive these items in the mail. Past newsletters will be mailed by request)
♦ Jeff Mattock’s fantastic 37 page book, PastureRaised Poultry Nutrition
♦ A PDF version of a Pastured Poultry Marketing
Brochure, which can be customized with your farm
name and info and passed out to customers.
♦ Access to the Pro-Plus listserve. All APPPA board
members are available with timely answers to your
particular questions.
♦ Past issues of the APPPA GRIT– from #18 on!
American Pastured Poultry Producers Association
Issue #32
Page 6
Big Brother is watching: EPA spies….
I found this (undated) notice on the University of MN Poultry web page while searching for info of note. Scary to hear of
strong systemic pet insecticides being used on chickens, but it
may be scarier to know that the EPA is monitoring several
poultry electronic listserves….beware. –ed.
try appear to have been a longstanding practice over several years. Consequently, we are notifying state agencies
having primary responsibility for oversight of pesticide
use and requesting that they spot check poultry industry
practices within their jurisdiction. We are also requesting,
where possible, that states conduct follow-up investiga"EPA has become aware of a practice involving the tions of the chat room participants who recommended or
misuse of pesticides on poultry. EPA recently discov- acknowledged using these pesticides on poultry. The chat
ered internet poultry chat rooms where the partici- rooms that we have identified are:
pants have recommended the use of the following insecticides for external parasites: FRONTLINE TOP - Note to Wes.. - www.ezboard.com
- The Classroom @ The Coop: Flea Problem
SPOT for cats or dogs.
- The Classroom @ The Coop: Lice
FRONTLINE brand products have been registered by - The Poultry Link Forums - Concerning the Mites and
EPA for use only on dogs or cats and bear the specific Lice topic
- The Poultry Connection :: View topic - treating fleas in
prohibition: 'Do not use on other animals'.
yard
Any use of these products on poultry would be a mis- - The Poultry Connection :: View topic - treating for
use, a violation of the Federal Insecticide, Fungicide, mites before the cold
and Rodenticide Act and also state pesticide laws.
To respond to any questions you may have concerning
The sole active ingredient of FRONTLINE TOP this pesticide misuse, EPA is establishing two contact
SPOT is 9.7% fipronil. The active ingredients of points. The first contact point is Marion Johnson, Chief,
FRONTLINE PLUS for cats are 9.8% fipronil and Insecticide Branch, Registration Division, OPP 703/30511.8% (S)-methoprene; and FRONTLINE PLUS for 6788. He will provide technical assistance concerning any
dogs 9.8% fipronil and 8.8% (S)-methoprene. Each of questions you may have regarding these pesticides or
the ADAMS brand products contains 0.15% pyre- their analysis. The second contact point is John Neylan,
thrins and varying concentrations of piperonyl butox- Chief, Agricultural Branch, Agriculture Division
ide, technical and N-Octyl bicycloheptene dicarbox- 202/564-5033. He will provide you with information concerning the status of any enforcement follow-up activities
imide.
by EPA and the states and further advise you of any speWhile most of the participants in the chat rooms ap- cific cases of misuse of these pesticides that are identified.
pear to be small breeders and pet owners, we cannot
judge whether this is a widespread practice in the in- -Ann Pontius Director, EPA Toxics and Pesticides Endustry based solely on these conversations. For some forcement Division.”
of the participants, the use of these pesticides on poul-
Fertrell
“Where Quality Comes Naturally”
Poultry
Nutri-Balancer
For all your
Poultry Nutrition
The Fertrell Company
PO Box 265 Bainbridge, PA
17502
800-347-1566
www.fertrell.com
Layers Broilers
Turkeys
Ducks
Geese Ratite
Game Birds
American Pastured Poultry Producers Association
Issue #32
Page 7
Resources on the Internet:
APPPA
www.apppa.org
ATTRA
attra.ncat.org
Center for Integrated
Ag Systems
www.cias.wisc.edu
Egg Cartons
www.eggcartons.com
www.pactiv.com
FDA HACCP Information
www.fsis.usda.gov/
regulations_&_policies/establis
ment_specific_information/
index.asp
Free Range Poultry www.freerangepoultry.com/index.htm
LocalHarvest
www.localharvest.org
A picture says it all.
From the creative minds of Mike and Deb Hanson, Milladore, WI.
Now, who taught these chickens how to spell?
NewFarm www.newfarm.org
Subscribe to DayRangePoultry
or PasturedPoultry listserver
at www.egroups.com.
USDA Agricultural Marketing:
www.ams.usda.gov
Easy Grower
USDA Food Safety Inspection
Service
www.usda.gov/fsis
Jo Robinson- “Why Grassfed is
Best” www.eatwild.com
American Pastured Poultry Producers Association
Issue #32
Page 8
APPPA Business Member Profile:
Acadian Seaplants Limited
Acadian Seaplants Limited has been harvesting and processing marine plants off the coast of Nova Scotia in Eastern
Canada for over 35 years. Acadian Seaplants operates 5 major manufacturing facilities strategically located close to
cultivation and harvesting sites throughout Atlantic Canada. Approximately 300 employees (including full time and
seasonal) work for the company. Acadia Seaplants’ head office is in Dartmouth, N.S. across the harbour from the
Port of Halifax. The region is endowed with several international renowned centres for Ocean Research and Technology. Acadian Seaplants exports internationally to over 65 countries and is a fully integrated company from marine plant cultivation and hand harvesting of our pure seaweeds to production and application, development, manufacturing and technical customer support.
Acadian Seaplants is proud of the use of diversified, technology-based manufacturing to produce products for all sectors of agriculture. Their products include fertilizers, feed, food, food ingredients and brewery supplies, all derived
from select species of marine plants. Their sustainable resource management is award winning and a vital priority for
the Acadian Seaplant experienced team of seaweed resource managers. They understand that as the world’s largest
independent manufacturer of these marine products, the natural resource is vital to their business and the businesses
that they support internationally.
Acadian Seaplants’ Kelp Meal is a natural source of iodine. This has made it a very popular organic source of that
mineral. Many customers that use Kelp Meal in egg layer diets do so as a means to increase iodine levels of the
eggs. At the same time the pigments in the kelp have also typically helped give egg yolks the deeper colour sought by
many producers. This has been especially useful in the free range and organic markets where more natural looking
eggs are preferred. In layers and turkeys the addition of kelp to the ration can result in reduced feather picking and
cannibalism. Kelp meal in layer and turkey feed has also been shown to increase the overall health of the animal.
Acadian Seaplants Limited is dedicated to the science of marine plants and to the development, application, management, research and technical support that their customers need to sustain and thrive in today’s ever increasingly
aware marketplace. The aforementioned attributes combined with gentle manufacturing and quality management
programs have given Acadian Seaplants the understanding of marine plant physiology. They have developed advanced systems for processing the
seaweeds that are harvested and cultivated into the superior products
people in businesses expect. Acadian Seaplants’ most important mandate is to meet the needs, and exceed
the expectations of, their customers
and the people that they support.
Acadian Seaplants Kelp Meal is offered in bulk and in special feed formulations through The Fertrell
Company. If you have any questions
about their minerals or their products that contain Acadia Seaplants
Kelp Meal, please do not hesitate to
contact the Fertrell Company at 800347-1566 www.fertrell.com ) or Acadian Seaplant at the contact information listed to the left. ¤
American Pastured Poultry Producers Association
Issue #32
Page 9
Have you heard of Slow Food?
Those in larger cities around the
US (and beyond) may have heard
about the relatively new movement
called “Slow Food.” Slow Food is
“an international organization
whose aim is to protect the pleasures of the table from the homogenization of modern fast food and
life. Through a variety of initiatives,
it promotes gastronomic culture,
develops taste education, conserves
agricultural diversity and protects
traditional foods at risk of extinction. It now boasts over 80,000
members in over 100 countries.”
The APPPA Board has been in a
dialogue with leaders of Slow Food
in recent months over how the two
membership organizations can mutually support each other. Those
involved with Slow Food are very
interested in pastured poultry, and
especially pastured heirloom breeds
(including the diverse turkey varieties many of our members are finding success with.) Pastured poultry
producers are finding stellar customers among Slow Food members. We encourage you to seek out
any Slow Food membership or activities in your area. To discover
more about Slow Food, go to
www.slowfood.com or call the US
office at 800-917-1232 to find the
nearest group to you.
About Slow Food:
The Italian Slow Food association
was founded in 1986 in the province of Cuneo, Italy. The international movement was founded in
Paris in 1989. The definition contained in the original Slow Food
Manifesto conveys a very clear
message: a movement for the protection of the right to taste.
Slow Food has grown into a large-
scale international movement, with
over 80,000 members in all five
continents (about half are in Italy).
Slow Food's main offices, situated
in Bra, a small town in southern
Piedmont, Italy employs about 100
people. They are the hub of a closeknit network of local grassroots offices in Italy and abroad, the
“convivia,” which promote the
movement by staging events, debates and other initiatives to educate others about their food philosophies and just enjoy good food
for it’s own sake.
From the Slow Food Website:
”More than any other country, Italy is the one in which the tradition
of family cooking still survives. The
Italian peninsula is made up largely
of small communes with a strong
rural identity, places in which people still cook and eat the main
meals of the day together. Even in
big cities, where the pace of life is
less 'slow', it is still possible to find
excellent, prime-quality products
that establish the right balance between consumer and local area. A
meal has to represent a break in
daily life. At all events, the contrast
between fast food and slow food is
inevitable. Fast food doesn't necessarily mean eating fast, but it does
mean having no time to savor what
we eat and find out about its history and origin. For us, slow food
means learning how to manage our
time, savoring food with pleasure
and awareness. It is not so much
the quantity of time we spend at the
table that counts as the quality of
the food we eat and the relationship
we establish with it.
Slow Food promotes scores of projects and activities, which range
from Le Tavole Fraterne (or
Friendship Tables), involving char-
American Pastured Poultry Producers Association
Issue #32
ity work in places where pleasure
is hard to find to efforts to revive
our increasingly endangered biodiversity.
The Ark of Taste is a first step in
this direction. The aim of this
massive project is to identify and
catalogue products, dishes and
animals that are in danger of disappearing. The operational offshoots of the project are the Slow
Food Presidia, through which the
association provides economic
support and a media back-up to
groups and individuals pledged
to saving an Ark product. To
provide public recognition for all
this work, the Slow Food Award
has been introduced, the first edition of which was held in Bologna in October 2000.(Examples of
Ark products include Delaware and
Dominique Chickens, the Navajo
Churro Sheep, Italian Bangolese Pecorino Cheese and Gravenstein Apples.)
If we wish to enjoy the pleasure
which this world can give us, we
have to give of our all to strike
the right balance of respect and
exchange with nature and the
environment. This is why we like
to define ourselves as ‘ecogastronomes’ . The fact is that
our pleasure cannot be disconnected from the pleasure of others, but it is likewise connected to
the equilibrium we manage to
preserve (and in many cases revive) with the environment we
live in.
A lot of ground still has to be
covered, and much of it will be
uphill. But there are many of us
and we all have strong legs! We
began with the world of wine,
(Continued on page 13)
Page 10
Recommendation for APPPA Board Member
The APPPA nominating committee relies on your recommendations in offering strong choices for the
APPPA board election. Please take a moment to think of your fellow APPPA members and help provide the nominating committee a good selection of candidates to choose from in creating the APPPA
election ballot. Each year we vote for three members of our nine member board.
Please provide the following information for your recommendation * for APPPA Board Member:
Name: _______________________________________________________________
Street Address: ________________________________________________________
City/State/Zip: _________________________________________________________
Phone; _____________________________
Email: _________________________________________
Recommended by:
Name: _______________________________________________________________
Street Address: ________________________________________________________
City/State/Zip: _________________________________________________________
Phone: _____________________________
Email: __________________________________________
Briefly state why you believe this person would be a good board member (use extra paper if needed.)
*A reminder: All individuals recommended must be APPPA members in good standing and willing to
serve if elected. Please ask your friends if they are willing before you recommend them to us. Recommendations will be screened by the APPPA nominating committee and a slate of nominees will be selected and
announced for voting in the next issue of the APPPA GRIT! Please return this form by September 10 to:
Jeff Mattocks, jeffmattocks@fertrell.com PO Box 265, Bainbridge PA 17502
American Pastured Poultry Producers Association
Issue #32
Page 11
Your LETTERS
We received a few communications in our mail bag this
month:
Hi Jody–
I thought I’d tell you Ashley Machine deserves to be
mentioned among processing equipment manufacturers.
I notice you have their contact info but don’t put anything down about their equipment. They make everything conceivable. I’m a dealer for them but have only
sold one thing– their M-38 scalder. Ever since a plucker
buyer told me about them, I’ve put off trying to build my
own. I sell the M-38 for $1299. I think their list is in the
mid to high 1300’s. It’s a great value and the best size fit
of all the bigger companies.
They are one of the best and oldest and should be represented.
Thanks, Happy summer,
David Schafer.
(Ed note: David is referring to the article on p 5 of issue #31
“Processing Equipment.” We didn’t have space to cover larger
scale equipment, and were told Ashley equipment was best for
those looking to put in a small plant. It looks like David is telling us that the smallest Ashley plucker is more in the homeprocessor range. Contact Jim or Kelley from Ashley at 812-6632180.)
Dear APPPA:
This is my first year and I am pleased to renew my
subscription. My wife and I live on a small farm in
south Mississippi. At present, we eat all the grassfed
beef, sheep and free range poultry and eggs as well as
organic vegetables and fruit that we produce, but we
intend to increase the quantity and quality when we
get certified organic and market them from the farm.
We have about 40 hens and 4 roosters. The hens are
all about 2 years old– Rhode Island and New Hampshire Reds along with a few Buffington and Barred
Rock plus a banty hen that set and raised seven chicks.
They were not her eggs, but she is the mother hen to
them all. They run with the flock and all are doing
well.
A few months ago when I was checking on the chickens at the end of the day I happened to have a copy of
the APPPA GRIT with me and I started reading it
outloud as I sometimes so when I am alone. I noticed
that the chickens became very calm and attentive. I
did the same thing the next evening and almost everyday since then. I only read a few paragraphs at a time,
but they seem to look forward to it each day.
Their favorite author is Jody Padgham. I hope she
continues to write for APPPA- she has a faithful following in south Mississippi.
Sincerely, Jim McPherson.
Correction:
One of our text editors noted an error in the “Almost Organic” article
in the last issue, the change inadvertently was omitted from the final
copy. On page 12 of issue #31 the
article states that “no one has defined what the term natural means.”
Peggy Sechrist, former APPPA
board member, points out that the
USDA definition for natural indicates that specific practices are regulated in the processing of “natural”
products, but that the definition does
not regulate production.
American Pastured Poultry Producers Association
Rainbow Breeder Company
Offering a full range of chicks for
Pastured Poultry and
Free Range production
PO Box 2363 Clanton, AL 35046
Danny Eiland, 205-280-3771
Richard Udale, 479-903-6373
dceiland@hiwaay.net
Issue #32
Page 12
Processing Updates:
Missouri Plant Opens
Missouri has a new poultry processing plant, Aurora Grand Meat in Verona, MO. They are state inspected, and
are currently processing chickens and turkeys. They are located in SW MO, just 5 miles off Interstate 44. They
may consider USDA inspection in the future. Make your appointment by calling 417-678-3902.
USDA Gives Final Approval to Independent Poultry Processor
June 10, 2004 – BOWLING GREEN - The USDA gave final approval to SS Enterprises, Inc.'s independent poultry
processing plant in Warren County today. The plant will begin processing all types of poultry for independent
poultry producers the week of June 14, 2004. Prior to the construction of the plant, Kentucky's alternative poultry
producers only had one option to legally process their poultry for sale in Kentucky. The Kentucky Agricultural Development Board funded SS Enterprises, Inc. of Warren County with an $89,811 forgivable loan for the construction of an independent USDA-inspected poultry processing plant in January of 2004.
Tim and Barb Mracek, owners of SS Enterprises, Inc., began planning of the micro poultry processing plant
in 2001 when they discovered the only option for legal processing and sale of their squab was through Mobile
Processing Unit (MPU) at Kentucky State University. After attending the training for the MPU and discovering
the many requirements for its use, the Mracek's began seeking another option. With help from Matt John, owner
of Shady Lane Poultry Farm, Inc. of Clark County, plans for the processing plant and a complete alternative poultry production chain driven by local producers in Kentucky went from being a dream to a reality.
The processing plant, located in Warren County, is a 2,080 square-foot facility that will initially process up
to 50,000 birds per year for Kentucky's independent poultry producers. The plant is currently taking appointments
for the processing of poultry. For more information
about the independent poultry processing plant or to
Pickwick-Zuber
schedule your poultry for processing, please contact
(formerly PICKWICK-ZESCO)
Tim or Barb Mracek at (270) 777-3214. ¤
POULTRY PROCESSING
EQUIPMENT
(Continued from page 10) Slow Food
which has literally changed wine in Italy over the
last 15 years. We continued with the complex universe of cheese, creating the two-yearly Cheese, an
exhibition of all the world’s very finest dairy produce. Now we also organize the Salone del Gusto
(Hall of Taste). These are the major large-scale
events we stage to create public awareness. We also
devote great energy to what we call Taste Education
through taste workshops, tasting courses and the
books and magazines we publish.”
We at APPPA look forward to a strengthening association with the members and leaders of Slow Food.
For more information, look to future issues of the
APPPA GRIT, or become a member of Slow Food
by calling
800-917-1232 or visiting
www.slowfood.com. ¤
7887 Fuller Road – Suite 116
Eden Prairie, MN 55344 USA
Telephone: 800/808-3335 USA 952/906-3333
Fax: 952/906-3335
www.zuber-inc.com sales@zesco-inc.com
Pickwick-Zuber has equipment for your processing needs. We have equipment to do one bird at
a time to 500 birds per hour.
The Pickwick line of poultry processing equipment has been picking birds for over 50 years
worldwide! Check out our equipment on our web
page, or call us for a catalog!
We also handle meat processing equipment for the
small to medium size processor. We have over 40
years experience in this field.
CALL PICKWICK-ZUBER TODAY FOR YOUR
POULTRY & MEAT PROCESSING EQUIPMENT
NEEDS!
American Pastured Poultry Producers Association
Issue #32
Page 13
(Continued from page 6) producer plus
♦
♦
We sell all of ours at age three. Usually in the fall and through a local, free paper.
I can get -four-six dollars/head, picked up at the farm. I require them to take at least a dozen. Jenny,
Nashville, TN area
Hi David, I am small, small potatoes in terms of layers compared to many folks on this list of course, but
here is my current view: Our organically fed pullets cost about $12 each to bring to the point of lay
(including labor at $15 per hour). Therefore, it pays better to amortize that huge cost over more that one
laying year. Profitability relates as much to economy of scale and to price as is does to rate of lay. However, over a whole year of ranging (eg, varying daylength and weather), even high rate of lay sexlink birds
can easily average below a 60% rate. Then, how many of those eggs will be grade A extra large or better?
A lot to consider. Stewing hens shouldn't compete with broilers, as they are used differently. And truth be
told, I think that becoming a stewing hen can be most profitable thing a hen ever does. Steven, Salem CT
Question : I keep reading stories from people who claim to get 7-8 pound birds in 8 weeks, with
feed conversions of about 1.5, with zero losses of any kind. I just can’t see that as being possible,
but maybe I’m doing something wrong. I wonder if a. I’m lousy at raising chickens and ought to
quit b. I can work at improving things just a bit or c. I’m doing ok and these people are lying
through their teeth! Any thoughts? Jena, Paris IL
Response from Jeff Mattocks, of APPPA Board and the Fertrell Company (one of many responses):
Jena: 7-8 lb live weight is very possible in 8 weeks. Feed conversions for live weight should be 2.1-2.3 lbs feed
per pound of live weight.
There are many variables to be considered. To raise what you described would require:
1. Hy-Y or Cobb cross chicks.
2. Perfect feeder height (level with the birds back)
3. Perfect feeder and waterer space– 1 inch per chick at day 1, increasing 1/4 inch per week of grow-out.
4. Perfectly balanced feed.
5. Milder climates with less temperature swing (65-85 degrees in a 24 hour period)
6. Perfect stocking densities– 1/4 square ft day 1 increasing gradually to 1.75 sq ft in the 7th week.
It is common for me to get reports from several OUTSTANDING growers that they have raised 5-6 lb dressed
weight in 8 weeks. These growers are using these guidelines and others in their
production. ¤
Featherman Pro
American Pastured Poultry Producers Association
Issue #32
APPPA
membership
by state
Summer 2004
AL
5
AR
4
AZ
3
CA
8
CO
8
CT
2
FL
1
GA
8
HI
1
IA
12
ID
4
IL
22
IN
18
KS
8
KY
5
LA
7
MA
9
MD
11
ME
8
MI
16
MN
12
MO
25
MS
4
MT
1
NC
9
NE
5
NJ
3
NM
2
NY
30
OH
25
OK
2
OR
13
PA
65
RI
1
SC
6
SD
3
TN
7
TX
19
UT
1
VA
18
VT
3
WA
15
WI
38
WV
5
Cana
3
Argentina 1
UK
1
Bermuda 1
Page 14
Boned Chicken
From “The Encyclopedia Of Cooking” Culinary Arts Institute. Published 1950
A Frying or roasting chicken may be used for boning. Remove pin feathers and wash.
Step 1: Cut of head, wings up to the second joint and legs at the knee joint. This loosens skin and flesh for easy
removal of bone after it has been worked loose from the flesh.
Cut along the center back from the neck downward, completing the cut down either side of the tail and around the
vent.
Step 2: Using a sharp knife, cut the flesh (with skin) away from the back and ribs down to the keel bone. Remove
flesh from the keel bone by cutting and pushing with the fingers. Insert knife tip into each hip joint and turn so as
to break this joint. This separates the leg bones from the body. Break wing joints in the same way. Loosen flesh
with skin from the body on both sides, leaving legs and wings attached.
Step 3: Remove the flesh (with the legs and wings) by pulling away from the carcass, breast-flesh being pulled
away from the breast bone. The two parts are pulled away until connected only at the vent and below the tip of
the breast bone. Separate here by cutting through the thin layer of flesh and skin.
Step 4: Remove bones from legs (drumstick and thigh) and wings (1 bone) by cutting and scraping. Work down
(Continued on page 16)
Premier
American Pastured Poultry Producers Association
Issue #32
Page 15
(Continued from page 15) Boned chicken
from inside of body, leaving outside skin intact. THIGH BONE- Cut through flesh to bone from inside and scrape
flesh from bone. Cut through joint between thigh and drumstick. Pull out thigh bone. DRUMSTICK AND
WINGS- Cut in a circle through skin, flesh and thin tissue at smaller end of drumstick. Hold the bone firmly, small
end at right angles to the table and cut and scrape flesh loose from bone. Pull bone out. Cut out the wishbone
which has remained in the breast.
Step 5: Place the completely boned bird skin side down, sprinkle inside with salt and place stuffing in center. The
stuffing and meat juices are held in by the envelope fold. Lay one side over the stuffing, overlap with the other side
and fold down the neck skin.
Step 6: Tie cords around the body across the breast. Rub unsalted fat thoroughly over skin of bird. Place bird on
rack of shallow pan. Roast uncovered in slow oven (300), until tender, basting occasionally with drippings. (4-5 lb
chicken takes 30-35 minutes per pound, a smaller chicken 35-40 minutes per pound). Clip cords when the bird is
half cooked, so that there are no marks over the skin after roasting. Use bones for stock. ¤
POULTRY MAN
Eli M. Reiff 570-966-0769
922 Conley Rd Mifflinburg, PA 17844
SCALDER
42 gallon rotary, gas fired with auto
control temp timer. 60,000 BTU, all stainless steel.
Mechanical PLUCKER
3/4 HP motor, motor totally enclosed,
10:1 Gear reduction, 27” diameter,
stainless with shower
ALSO AVAILABLE:
Manual Scalder–
hand dunk birds.
42 gallon, 45,000 BTU
Please call for prices on all equipment
Shady Lane Poultry Farm, Inc.
Day–old chicks, several varieties:
Pasture-bred commercial Cornish Cross Broilers,
Rainbow Free Range Gourmet Broilers, Brown Sex-link layers,
Homesteader’s Delight dual purpose chickens.
Also several varieties of exhibition and heirloom poultry available.
Matt John
520 Agawam Road Winchester, Kentucky 40391
859-737-2636 www.shadylanepoultry.com
American Pastured Poultry Producers Association
Issue #32
Page 16
(Continued from page 1) Profile
in. “The best we can do this year is non-GMO (genetically modified) from Nebraska” Karla says. “I sure would
like to find a feed recipe that will grow good broilers without soy protein.”
35 years ago, when grocery store chicken was going for 30 cents a pound, Karla told the folks interested in her family chicken production that they could get a bird for 75 cents a pound. They didn’t blink an eye, and now she is still
selling to some of those same customers for $2.50 per pound. As I talk to Karla, it is obvious that customer service
is her forte. “I know, or ask, what my customers want,” she tells me. “If they want a 5 pound bird, I wait till I have
some that size and then I call them and tell them their chickens are ready.” She sells whole fresh broilers and turkeys, processed with giblets, and will freeze the birds for an additional charge. “It is illegal for us to cut them up, so
we don’t do that.” She adds. To this point she puts the giblets in the chicken cavity, but she’s thinking of putting
the organs in a separate bag. “I get these calls, ‘why didn’t you take the guts out’?” she says. “Some people don’t
know what a gizzard is. If I separate them out, maybe it will help them figure it out.”
A few things really stand out with Karla: her willingness to do what needs to be done, and the energy she has available to help other folks out. “We had to get feed brought in from Nebraska or further” she says, “so I talked one of
my neighbors into starting up a feed mill with organic feed. He’s doing a great business now, and it’s a real service
to the area.” They are very happy with poultry pre-mix and other products from Helfter Feed (APPPA Business
member from Osco, Illinois.)
Karla sees the biggest challenge in pastured poultry right now to be improving the genetics of a pastured bird. “It
used to be better, but the last 10 years have been terrible for leg problems and deaths.” Karla figures they have been
loosing about 20% of their birds each year due to health problems. ” We’ve tried new chicks, we’ve tried new feed,
we’ve tried new management.” She claims. “I think it’s just that the genetics are going downhill.” She has been
working on a neighbor that has done a lot of breeding of chickens for fly-tying feathers, hoping he’ll help devise a
grass-based broiler chick for their region. “I think we need to go back to local hatcheries.” She says. “We will loose
shipping privileges before too long, and then where will we be? We all need our own hatcheries, working with genetics that are right for our region. Not every chicken
thrives at 7000 feet.” Discussing the fact that special
chicks would probably cost more, Karla notes that with
the losses she has been experiencing, at even double the
price she pays now, she’d still be doing ok in the long run
with a bird that would thrive in her region on grass. She
PASA
suggests that APPPA could help facilitate the growth of
regional hatcheries and pastured genetics.
Karla has three “rickety wooden houses” as shelter for
her birds. She runs them in permanent fenced pastures,
which are planted to alfalfa (renewed as needed). Six foot
fences keep out predators, and the dogs discourage coons
and skunks. The houses are shut up tight at night, and
opened before dawn. Water is distributed from a 50 gallon drum, perched up on legs, with hose running to a
PVC pipe cut lengthwise, sealed on the ends and set up
with a float valve of the type found in air conditioners.
Karla adds OxyBlast from Helfter to the water (a hydrogen peroxide additive), and thinks it makes a difference in
chick thriftyness. She broods chicks in the same houses,
using alfalfa hay leaves for bedding. “I go and rake
around all the hay piles to get the fine leaves” Karla tells
me. ”The chicks really love to nibble on those leaves.”
Karla is a great fan of Joel Salatin and Charles Walters
(Acres USA), so it is no surprise that our conversation
(Continued on page 19)
American Pastured Poultry Producers Association
Issue #32
Page 17
GRIT Classifieds
Brower–
FOR SALE: Used turkey range feeder, will hold 800 lbs
feed. Rain proof, will work well for laying hens as well.
Cut chore time and solve feed storage problems. Rosebud MO, 573/764-4235 suptime@fidnet.com
Pickwick Processing Conveyor
- Like new condition
- Aprox 4' X 16’
- Variable speed
- $3200 neg.
David Yoder
Kokomo, MS 39643
601-736-7800
yoder@day.net
DOTSON FARM
AND FEED
Helfter
Distributors of Fertrell
Poultry Nutri-Balancer
and the
complete line of
Fertrell
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
Fax 765-429-5601
American Pastured Poultry Producers Association
Issue #32
Page 18
(Continued from page 17) Profile
eventually turns to philosophy. “I’m feeling really heartened” she says ”people these days are really interested in
good food again.” Karla feels that the world, and people’s relationship to food, really changed after World
War II. “Before the war, most people lived on farms and
knew what it took to raise food.” She says. “Then the
young men went off to war, and a lot of the folks that
stayed home came to the cities to work in factories. All
of a sudden everyone had money, and they bought food
rather than grew it. Houses were built, and everyone had
a job. The 50’s were fabulous.” She continues:” The
children of the 50’s (baby boomers) were given everything, they didn’t have to go hungry or work for their
food. They became the generation of the 60’s, when the
drug culture took over. People just lost interest in good
food.” Now, Karla is seeing a mellowing of the 60’s generation, and a renewed appreciation for good food and
those who grow it. “People want vital food again.” She
notes. “There is a new way of thinking.”
It seems like a good thing that Karla, and HER “new
way of thinking” have set up shop in the western foothills of the Rocky Mountains not far from Aspen, Colorado. A lot of good people are thriving on the good food
that she has provided for so many years. ¤
Shackle Evisceration
at an Affordable Price
14.5 foot evisceration track
with 20 shackles- $495
Pickwick kill tunnel
Tired of lifting plastic crates? Ask about our
galvanized chicken crates that hold 1500 lbs.
Contact Jim Protiva
at (417) 277-5869 7-9 pm CST or
email pvpoultry@socket.net
American Pastured Poultry Producers Association
Issue #32
Page 19
APPPA GRIT!
Presorted
Standard
US Postage Paid
Chippewa Falls WI
PO Box 1024
CHIPPEWA FALLS WI 54729
All the indicators point to pastured, home processed poultry as one of this century’s best family farm
enterprises. Pasture Poultry Profit$ by Joel Salatin.
EVENTS & HAPPENINGS
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.
(Adopted by the APPPA Steering Committee, August 27, 1997)
♦
September 11, GrazeFest– National Celebration
of Grass-fed and Pasture Raised Foods from
America’s small farms. Sponsored by the folks at
the EatingFresh Guides. If you would like to participate, email at grazefest@eatingfresh.com
609-466-1700 www.eatingfresh.com
♦
September 18– 6th Annual “Food For
Thought” Festival with speaker Eliot Coleman,
Madison, WI.www.reapfoodgroup.org
♦
October 1, 9am-5pm Raising Standard Turkeys for the Holiday Market. Linesville PA.
Sponsored by PASA. More info,
www.pasafarming.org or 814/349-9856
♦
October 2, 9am-5pm, Criteria for Choosing
Breeder Turkeys From your Flock, Linesville,
PA. Sponsored by PASA. More info,
www.pasafarming.org or 814/349-9856
♦
Jan 21-23, 2005. APPPA annual meeting,
SSAWG Conference, New Orleans, LA.
See note p 3.
Next Issue of Grit— Fall 2004. Deadline Oct 1