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and to help with the visuals: "Wiregrass"

And my localtion is Florida Panhandle, but for your purposes, @LaurenRitz , I am "Wiregrass". My property shares more in common with my Inland neighbors in Alabama and parts of South Georgia than the coastal Panhandle. Clay sands, tall wirey grasses, native blackberries (thorns), hickory...

This One? Most recent hatching. Age is three weeks +/- (part of the May 6-8 hatching). One of my barnyard mixes. Too dark to be what I'm looking for - they stand out against my orange clays and pick up more sunlight than the less dark colors. I'm concerned for heat stress. As an adult, it...

Current stage is grex. Year 3 of my culling project. Started with golden comets (themselves a hybrid), rainbows (which look to be primarily a Rhode Island/Orpington cross), Silver Lace Wyandotte, Dark Brahma, and RUG, "rooster of unknown genetics". Pictured above are two shots of the most...

and I started a new thread (cooking old birds) - which was promptly moved to a forum I didn't know even existed. In case you had also forgotten that forum existed.

and FWIW I raise all my birds on 24% protein feed for roughly the first 12 weeks of life, sometimes a little less, depending on when they join the adult flock, and 20% thereafter. My ducks (pekins) get supplimental niacin via a sprinkling of nutritional yeast before joining the main flock No...

"Angel Wing" isn't well understood, but @NatJ is right on all of the above (that is, is consistent with the research). The condition appears to have both genetic and dietary components. For unknown reason, it tends to be asymetrical in presentation. Birds that put on mass before bone/tendon...

"Go to" Seasoning Mix 1 Part (teaspoon, tablespoon, cap full - as long as its the same cap, "palm", etc) Each: Coriander Cumin Turmeric Garlic Powder Oregano (dried) Salt Cracked Black Pepper* ***Fine if you are making in advance for storage - this keeps well. If you are making it for...

Many of us don't switch - keep them on an All Flock-type formulation with free choice water, grit, and calcium sources in separate dishes all their lives. It is ultimately better for them if you don't put them on a high calcium "layer" type formulation until they are actually laying or at least...

General Guidance. The age of the bird is a good indicator of what methods won't work well for preparation. "Fryer", "Roaster" and "Capon/Stewing Hen" are indicators of age, not necessarily weight. Young birds haven't had time to exercise. Their flavor is milder, the meat more tender. You...

and a quick tip (technique) Old Bird? Check Sous Vide? Check Time and Temperature? 144* F. Three Days. Very tender. Maybe not spectacular moisture, but definitely not dry. Just throw the bird in a vaccuum bag, toss in the water bath, weight to the bottom and walk away. Can it be...

and... Britton Hill. Its a short drive from my place.

We are building ino the ide of a hill, then covering much of the house. Its called "earth berming". Uses the thermal mass of the ground to moderate temperature swings throughout the day. But poses some serious engineering challenges as well - mostly moisture control (a french drain will...

Tip Number 1: Take a rest. A long rest. Any bird you process will benefit from aging. Every bird you get at the supermarket has been aged. Your older, dual purpose birds just take longer. I rest my birds a minimum of three days before cooking. Yes, its possible to go straight from the...

Ok, these aren't new, but it is a catchy title, no? Place for some of us with experience dealing with old birds at table to share with those wondering what to do culinarily with their older dual purpose birds, whose tenderness might be less than expected and shose flavor is somewhat more than...

not quite 200' here at the high point, though the house is getting buried, floor is around the 160' mark.

Yup, still here - (35m sea level rise projection). I will say the local swamp has increased in size a bit. Will need a jon boat by that point. Don't plan on being around in that century.

there is a 60' change in elevation from where the RV is parked to where the driveway meats the street, or close to it. Sea levels could rise 100' and my place still wouldn't be a sodden mess, unlike most of FL. so.... Good? (Actually, the steady change in elevation is why when acre inches of...

Used to be a lot more crap - but it was literally crap - mostly in the water. more natural, more dangerous. No guarantees in life except that none of us get out of it that way. There are no safe alternatives, but that doesn't mean you have to sit at the tables with the worst odds.