We live on a farm in central Connecticut that has been in the family for 300 years. We have 400 free range chickens and sell our eggs locally, 125 Guinea fowl, several pairs of silver pheasants and 18 golden pheasants. We raise all of the meat that we eat and some vegetable in the summer as well as all the hay we use. Our meat which we sell at our farm stand consists of Black Angus beef, Berkshire Pork, spring registered oxford lamb, duck and roasting chicken. We recently began raising Emu and have successfully hatched some eggs. Yesterday we picked up 19 emu to grow out for meat, oil and feathers.