Bay Area BYCers!

[Tigerstripes]

 

[PetRock]

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I

Claude!!!! I wish that we could have a rooster so we could have one just like him! So sorry to hear about Edmund.

 

[dedicateddourly]

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She's purdy.

 

[jeremy]

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She's purdy.

Thank you.

I think so, too!

 

[GammaPoppyLilyFlutter]

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Shea's gorgeous! So fluffy- like a big blue pillow!

 

[jaloola]

So it's some months away...but is anyone planning on going to this:
http://theheirloomexpo.com/

Not just heirloom plants but poultry too.
It looks like it is shaping up to be a great event...but I am easily excited by this kind of thing.

 

[annaraven]

That Heirloom show looks awesome! Thanks for pointing it out.

 

[annaraven]

If anyone in the Bay Area is interested in learning to slaughter and butcher hogs, there's a class going on April 16. PM me if interested, asap and I'll send you the rest of the info.

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We're going to have the pig butchering class on the 16th of April.

This isn't your average pig butchering course: all the others start
you at almost the end (only an empty cadaver), which means you've
barely got enough understanding of the rich offal inside and probably
don't even know how to clean and prepare pig intestines to make
sausage casings, not to mention all the other goodies that are the
mainstay of French charcuterie and Italian salumi.

This is the WHOLE KIT and CABOODLE: we start with the stunning of the
pig with a .22 shot the head, go through the bleeding process (we'll
have recipes for German and French blood sausage, along with a friend
from Hanoi's special recipe with all the amazing herbs that type is
known for). Next we scald the pig and remove the fur so that you know
to save that fat and skin layer for its richness.

Then, will go through the major cuts (French and British per side, but
also a trade on Italian in a few sections): all you'll ever get at
Safeway or Whole Foods are the American cuts--if you've tried to
prepare some fine French, Italian or British pork dishes and had
problems, this is probably why...it's all about what you start off
with. Finally, we'll go through the finer cuts directed toward
specific dishes, with the understanding of when you use major cuts and
the work your way down to the smaller cuts.

Did I say this is pretty intensive? You don't even get this at the
CIA, CCA, or Le Cordon Bleu...if you're lucky you not only get an
empty cadaver, but also a big bag of already separated innards...if
you've dreamed of having your own farm or self-supporting cottage, or
saving money by contacting a farmer/rancher to do the prep yourself,
you wouldn't even know how start with those academy courses.

THIS IS HANDS-ON: the manual that will be handed out is just a
reminder for you after the class.

Depending on how many people attending there's going to be either one
or two pigs.

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[OrpingtonManor]

anybody out there have some eggs for testing a new incubator? also, I now have a broody Barnevelder who would like be a mommy.

so, I'm looking for eggs. they don't have to be special. they just have to be fertilized.

 

[cherylcohen]

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Thanks everyone! Wow wasn't that storm unbelievable last night, we are staying in a cottage on the water in Sandy Beach,Vallejo and it really was amazing watching the lightening over the water. And the hail!! wow what a show....

Worried about my flock in Lafayette, I get there daily but I'm afraid to see what happened to the tarps and runs after last night...

I'm going to visit "the nursery" at Dyann's house today with all my baby chicks and to meet a few people for chick-pickup!

We hatched a ton of Blue Birchen Marans, Salmon Faverolles & some black mottle javas!! Also hatching silver pencilled plymouth rocks for myself..

I also still have a couple welsummers available! Boy I miss being with my chickens...won't be back in the house till probably end of June!