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I'm curious to see how they turn out as well and will try and remember to report back when they graduate in mid-November.
I bought 20 each of S&G's breeds to see how they perform in my pastured system (a slightly modified version of the Salatin method) and how they turn out. Thus far the Grays are noticeably larger than the others and seem to "rule the roost."
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Also interesting to note how the French approach the raising and preparing of their food. For example, in the US it's illegal to sell an unwashed egg. In France, it's illegal to sell a washed egg. They understand that there is a natural protective coating on the eggs that ideally should be left intact until the egg is used. The USDA prefers we scrub them in (filthy, recirculated) egg wash containing chlorine and the unavoidable chicken poo remnants. And remember, egg shells are porous and therefore absorb some of whatever they come in contact with...
Check out the Label Rouge program. Impressive.
http://attra.ncat.org/attra-pub/labelrouge.html
I'm curious to see how they turn out as well and will try and remember to report back when they graduate in mid-November.
I bought 20 each of S&G's breeds to see how they perform in my pastured system (a slightly modified version of the Salatin method) and how they turn out. Thus far the Grays are noticeably larger than the others and seem to "rule the roost."
Quote:
Also interesting to note how the French approach the raising and preparing of their food. For example, in the US it's illegal to sell an unwashed egg. In France, it's illegal to sell a washed egg. They understand that there is a natural protective coating on the eggs that ideally should be left intact until the egg is used. The USDA prefers we scrub them in (filthy, recirculated) egg wash containing chlorine and the unavoidable chicken poo remnants. And remember, egg shells are porous and therefore absorb some of whatever they come in contact with...
Check out the Label Rouge program. Impressive.
http://attra.ncat.org/attra-pub/labelrouge.html