Pastured Poultry Talk

Todd Morrison of Dawson Gap Farms joins the podcast to discuss how the farm approaches pastured poultry for consumers and other farmers. They operate a farm supply business in addition to direct-to-consumer products. This interview was recorded live at the Fertrell open house in October 2018. Learn more about Dawson Gap at their website.

  Following Daniel Salatin's talk at the Fertrell open house, I caught up with him to ask what he means when he says, "We're better together." The subject of this talk was acknowledging the reality that the pastured poultry community is interconnected and has matured to the point where there is a deep support staff. You don't have to be an expert in everything. Topics by Timestamp [03:58] What is better together? [05:19] Pastured poultry is counter cultural. [06:23] Bring experts onto your team. [07:50] One connection leads to the next connection. [9:10] Biggest change in pastured poultry. [10:45] Is pastured poultry growing? [11:41] It's easy to brand people as compromising. Resources Polyface: web page | Facebook APPPA Conference The Fertrell Company  

Ready-to-Lay pullets, also called started pullets, are an economical way for pastured poultry producers and family egg flocks replace their laying hen flock. By buying started pullets, you typically pay less for each bird than it would cost you to produce it, and you eliminate up to 17 weeks of risk from disease, depredations, and management. When I hold pullet days through Badger's Millside Farm, I find myself answering many questions about bringing pullets into lay and acclimating them to the farm. This episode was inspired by my last ready-to-lay pullet day. Here's what I cover in the episode with timestamps [mm:ss]: [01:59] How to transport ready-to-lay pullets. [05:22] The Fighting Farmer podcast talks about crating and transporting broilers. [05:41] Mixing ready-to-lay pullets with older hens. [06:15] Practice all-in all-on flock rotations with new started pullets. [11:11] Each type of bird has a management guide available from breeder. [12:34] Should you provide supplemental light and if so, how? [14:

Michael Marchand joins the show from the coastal plain of southeast Texas to talk about preparing your pastured poultry farm for the wind, water, and disruption of a hurricane.  As we record, Hurricane Florence is days away from landfall in the Carolinas, and the projections are for a lot of water and wind. Mike has seen significant flooding events on his farm over the last three years, including Hurricane Harvey. Mike says that two days is a lot of time to focus and prepare as best you can. Here are some of his recommendations: Move animals to higher ground Utilize poultry netting for last minute paddocks Move small flocks to barn or enclosed shelter Bed broilers and layers with hay to keep birds dry Protect chickens from wind Assume the hurricane will hit and disrupt your farm for days Find Mike Marchand at Whitehurst Heritage Farms online.

Many farmers listen to podcasts as they do chores, make hay, deliver product, or pick up supplies. Direct-to-consumer farmers have a lot of windshield time, and it makes sense that podcasts continue to fill more of that time as a way to be entertained and informed. But why aren't more farmers podcasting for their customers? That's the question this episode explores in the context of a trip I made to Podcast Movement, an annual meeting of podcasters from all over the world. We'll use some teachings from Cliff Ravenscraft to help along. Listen to Cliff's 11 Step formula for building a profitable business. Poultry Headlines From the Episode: A Poultry World article summarizes a research review that shows “eggs confirmed as crucial tool for infant development.” Key takeaway is “ the research finds that “eggs support child development despite having few calories.”  An Ecuadoran study, for example, found that if infants added one egg per day to the diet they were less likely to be stunted (47%) and less likely to b

Episode 72 takes on the soy-free poultry feed for your chickens, ducks, and turkeys. Up to this point, if you’ve fed soy-free feeds to your chickens, then you’ve likely experienced slower growth, more expensive feed, and improperly feathered birds, just to name a few problems. Jeff Mattocks from The Fertrell Company joins the show to discuss the problems of soy-free poultry feed, the solution, and then discuss Fertrell’s response. Jeff has developed a new soy-free feed ration using 5 different protein sources and that formulation is available in two new products – one for production-based flocks and another for family flocks. Fertrell is a Pastured Poultry Talk show sponsor. If you're new to Fertrell, check them out and let them know Pastured Poultry Talk with Mike Badger sent you. Upcoming Events Check out the Appearances page to see where Mike Badger will be speaking and attending. Show Topics The biggest problem with soy-free feed. How do producers overcome problems with a no-soy poultry feed? Feed trial

In Episode 71, learn how to grill chicken barbecue that's flavorful and moist. Email questions to mike@pasturedpoultrytalk.com. As this episode drops, the United States will be in full-on summer picnic mode with the fourth of July. It’s a perfect place to showcase pasture-raised chicken.  In a bad cook’s grill, however, it’s a great opportunity to for a tough, dry, and poor eating experience.  Mike talks about some of the biggest challenges to eating chicken: bland chicken and grilling. Mike shares tips for grilling pastured raised chicken using two types of charcoal grills. The first is a typical homeowner style grill, such as a Kamada grill, using direct heat. When grilling chicken barbecue for large groups, Mike uses a commercial chicken grill manufactured from Poultry Man. All the details are in the episode. Bland flavor is the second biggest problem to grilling chicken. Pasture-raised chicken has an inherent advantage in the flavor department because of the diverse diet, older birds, and sometimes, diff

Episode 70. Beginning pastured poultry farmers have a common question: "What are the margins in raising pastured poultry?" In other words, "will it work?" The margins in your pasture-raised broiler business is what's left over after you pay for expenses. The margin is the profit that goes back into the business. Mike Badger answers that listener question in this episode by showing you how to calculate the cost of the raising a broiler. This question has been answered before by Mike and Grady Phelan. In episode 28, Mike and Grady walk through calculating price in different housing systems and at different scale. Listen to PPT028 How to set broiler prices that show a profit. Pastured Poultry Headlines Pastured Poultry Nutrition: A European study, “Fatty acid composition of breast meat in two lines of slow-growing chickens reared conventionally or on pasture by Teodora Popova” concluded that the the pastured poultry production model contributed to higher omega 3 and lower omega 6:3 ratio. The study looked at the

Ready-to-lay pullets, sometimes called point-of-lay, are one of the pastured egg farmers best competitive advantages. But it's not all upside. Pullet supplier Mike Badger discusses the advantages, disadvantages, and opportunities for farmers to save money on replacement pullet costs. It also calls out an unmet demand in the pastured layer community for a diversity and quantity of birds. [caption id="attachment_1140" align="alignright" width="300"] Look at the beautiful beak on that ready-to-lay pullet.[/caption] (Dis)Advantages of Ready-to-Lay Pullets Generally speaking, the advantages to buying point-of-lay pullets are: Competitive cost over raising your own by leveraging commercial scale. Ready-to-lay pullets were raised with proper nutrition. Avoid risk of disease, distraction, and predation. There are also some disadvantages: Production system - Commonly available pullets are are not pastured and may be beak trimmed. Mike sells untrimmed beak ready-to-lay pullets through Badger's Millside Farm. Breed a

[caption id="attachment_1113" align="alignright" width="300"] Plucked chickens ready to be examined along with healthy hearts, liver, and gizzard.[/caption] Episode 68, I help you identify poultry production problems from your gutting table. When your chickens are laying on your table naked and unafraid, they hold no secrets. It's the perfect time to observe them as a way to identify production problems. This episode examines the scratches, bruises, hearts, livers, gizzards, green muscle disease, ascites, and uneven growth and ties it back what happened during the growout period. Pastured Poultry News Round Up A Small Business Administration report identifies over $1 billion in bad loans for contract poultry barns. At issue is whether or not poultry contract growers are really independent businesses or just affiliates of the integrators. Spoiler alert. SBA calls them affiliates and therefore finds they aren't entitled to taxpayer subsidized and guaranteed loans. Read article. Ding. Dong. The Organic Livestoc

In this episode, Mike Badger goes beyond the talking points and gives yous some practical advice on how to scald chickens, turkeys, ducks, and really, anything you find in your pot of hot water. We’ll talk about equipment selection, getting the perfect scald, scald time by bird, the plucker’s role, and we’ll wrap it up with ways to check your scald.

In an episode of The Fighting Farmer, Spence mentioned that one of his processing customers is a book keeper and tax preparer. Then Chad Ward popped up and answered a tax question in the Pastured poultry Talk Facebook group. So I decided to catch up with Chad, who is a pastured poultry farmer from Oklahoma who also happens to prepare taxes and keep books at an H&R Block office. Pastured Poultry Headlines Poultry World published an article that concluded that, “Antibiotic use in US poultry production is 3 times higher than the UK and 5 times higher for turkeys, according to a report released by the Alliance to Save our Antibiotics.” Mike will be doing webinar on producing turkeys for market with FACT . It's free to attend, but registration is required. There will be a playback. Description of the workshop: Mike Badger, Executive Director of the American Pastured Poultry Producers Association (APPPA) and owner of Badger's Millside Farm in Pennsylvania, will share expert advise on how to raise turkeys on

On-farm chicken and turkey processing holds a special place in my heart. It paid the mortgage. It introduced us to great people with great farms. It created speaking opportunities. Perhaps, most importantly, on-farm chicken butchering  has been demystified and I think it's one of the keys to unlocking a self sufficient life. In this episode, I share some reasons to process on-farm, talk through why I believe the scalder is the single most important purchase you should make, and provide some cost analysis to owning and operating your own processing equipment. Pastured Poultry Headlines and News I take a few moments to share some recent events: The APPPA Professional Pastured Poultry Producers Conference in Fayetteville, Arkansas, wrapped up in January 2018. Listen to Spence and I on the Fighting Farmer for some discussion. Figure out a way to attend this great farmer-to-farmer event in 2019. Mike Badger edited and published the Third Edition of Pastured Poultry Feeding and Management by Jeff Mattocks in 201

In this episode of The Fighting Farmer: Debriefing the APPPA Professional Pastured Poultry Producers Conference. It'll either be a smashing hit or a spectactular failure. Trading chicken processing for tax services. Across the Creek Farm has Farm Manager opening. Listener John asked a question about changing his feed ration and supplier. A switch to a new supplier will add about $0.85 cents per bird. Will making a switch be worth it or more efficient? Should he do straight run and at what intervals should he process? Connect with Spence: Web | Facebook.

Certified organic is a systems based certification; it doesn't actually certify the product through testing. As a producer, the current system bugs me because consumers are paying for something they think is different and often times, the only difference is feed. Even that difference can be questionable and uncertain. The real question for consumers is, "Do you really want something different, or are you ok with being lied to?" In other news, we've got Ready To Lay pullets available in NW Arkansas in the spring  and some old hens that are looking for new homes. (contact Mike for Pennsylvania needs). Connect with Spence: Web | Facebook.

Customers who want poultry raised differently need to shop harder to ensure they get that difference. In December 2017, the Trump administration nixed the proposed final rule of the organic livestock and poultry practices regulations that were supposed to improve animal welfare. Instead, we're left with more of the same. Mike discusses the impact and politics from a pastured poultry perspective. Resources: Badger's Millside Farm - processing, pullets, and grills

It's a winter wrap-up at Across the Creek Farm: The meat duck and broiler production has finished for the winter season. We reflect on the profitability of the meat ducks on pasture. It's time to think about replacing your laying flocks with ready to lay pullets in the spring. Contact Across the Creek Farm for details. Propane heaters are more efficient brooder heating options for pastured poultry producers than electrical heat lamps. Contact Spence on Facebook or on the web.

Matt Brechwald publishes the Off Farm Income podcast and farms in  Kuna, Idaho. Like many people, Matt had a "good job" with good pay, good benefits, time off, and reliability. And like many people he was not satisfied. Before he knew it, he spent 15 years as a police officer, and his dream of farming was nowhere in sight. That's when he took action that let him build a business on the side, get a farm, start podcast, and get farming. That's a path easier said than done, and in this episode I talk to Matt about: How podcasting fits into the farm business? The podcast formed to help people escape the 40-hour-a-week job. It spawned its own business opportunities. How he concentrated on supporting the farm through entrepreneurship; the farm is profitable, but the household still needs additional income. Fear held him back from his entrepreneurial goal. Getting rid of debt. While working, he was self-medicating with stuff. So, it’s time to get serious about the lifestyle you choose. Debt forces you to keep the j

When people look into a farmer's world, it often looks like a fairy tale life, and in many respects, that's true. In this episode of The Fighting Farmer podcast, we cover some of the things that challenge the wonderful life. Topics in this show: Pushing the production season, and it’s getting cold in the holler. The Ozark Natural Foods market is open on Saturdays. Hiring market workers for the first time. Quality of farm life is a work in progress. Fresh duck almost there. Ask APPPA Q&A call. The APPPA pastured poultry conference is approaching in Fayetteville, Arkansas. Slaughtered 900 birds in the plant, a new high. Hectic schedules, Carla away, kids need to play basketball. Is it a fairy tale life? Ordered a mobile range coop for spring. Chicken topic: ascites in the cold weather. Contact Spence through Facebook.

Joel Salatin joins the show and we use his recent book Your Successful Farm Business (Amazon) as the back drop to the conversation. High points of the discussion: Your Successful Farm Business dives into the people, the marketing, the time and motion studies, and the nitty gritty about how to think like a business person. Marketing is morphing rapidly, especially logistics. There’s a lot of “disturbed ground” between the farmer and how stuff gets to the customer. Is Amazon acquiring Whole Foods good? Who eats the price cut of this downward price pressure? The take on relationship marketing. Build it and they will come is a fantasy. You’ve got to grab ‘em. Earn Trust = Conviction + Consistency + Communication. Joel’s take on the biggest bottleneck: Processing or marketing? Speaking of pastured poultry processing, “How do we message living food and the whole story of helpful bacteria?” Moldy cheese is cool. But bacteria on a chicken is somehow different. The processing regulatory climate is tough for very sma