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Location: Finally escaped The People's Republic of California
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Quote:
Originally Posted by shadowwalker
We open the door to the chicken house when the first one of us gets home and they have two acres to run on. We just have to keep the occasional roaming dog/coyote/fox off of them and we do.
You must practice the three S's of livestock management when it comes to dogs
We will have chickens again next year until then I get my eggs from a local farmer, they are totally free range each morning he walks all their favourite laying spots and picks up any new eggs. In a typical box of 12 no two are the same size or colour. We also get our raw milk from him, we are on a herdshare programe. Antibiotic free grass fed free ranging cows and chickens you can't beat it !
There was a dairy once that advertised "milk from contented cows". Not sure how contented the cows really were, but I don't think stressed out animals produce food that's good to eat. Their endocrine systems are full of chemicals related to stress and unhappiness. I wish science would actually analyze food from this perspective. Maybe somewhere in Europe they might attempt this. In America, we want people as blind as possible to the quality of their comestibles.
We will have chickens again next year until then I get my eggs from a local farmer, they are totally free range each morning he walks all their favourite laying spots and picks up any new eggs. In a typical box of 12 no two are the same size or colour.
We had chickens here, free range but locked in a coop at night and the eggs were far better than anything we could buy in a store (well, except for use as hard-boiled, as older eggs are better for that). In general the yolks are creamier and thicker and the whites less stringy.
In preparation for moving, we gave our chickens to another family down the road and now we buy eggs from them. In our new house, there are several local options for picking up local fresh free range eggs.
I've never gone the raw milk route simply because, while the odds of contamination are low, the potential contaminants are extremely nasty. As a risk-reward analysis, it just doesn't pencil out.
I don't quite get the advantage of skipping pasteurization.
Well, to me, there is definitely a huge taste difference between the three steps of pasteurized milk (UHT, ultra-pasteurized and pasteurized). ultra-high-temp pasteurized tastes like what it is - cooked, badly scalded milk. Plain pasteurized tastes better, and I'd imagine raw milk would be yet another giant step.
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