Chelsea Green Publishing

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Raise your own chickens and beat salmonella

At my house, we have eaten eggs every day this week. Unfortunately, because of the salmonella outbreak that’s taken a few million eggs off the market, most Americans cannot make a similar statement. My family feels perfectly safe eating eggs because they do not come from hundreds or thousands of miles away and are not produced in some factory farming warehouse. Our eggs are produced about thirty feet from the kitchen by happy hens who have plenty of space to thrive and are free to eat a balanced, organic diet. Transportation, packing, and handling? Listen for the clucking, go out and pick up an egg, and walk it to the refrigerator or crack it right onto the fry pan. Chickens do not need much coop and run space to be raised humanely; they are descendants of wild jungle fowl which do not roam but customarily keep to a very small patch of forest. If kept in appropriate conditions, chickens are not loud or smelly. They are low-maintenance pets and prolific producers of nutritious food. There is no reason chickens should not be kept in every backyard. And no person should have to eat the eggs, meat, or dairy products that come from factory farms. Let’s grow our own food and put those barbaric crooks out of business. If you’re like me and do not have the space for cows or goats, then buy (what you cannot produce) locally from a smaller, trusted dairy. Either way, the risk of salmonella is practically nil, whereas numerous studies have shown that factory farms increase its risk exponentially. It is time to reject the “quantity” paradigm that the USDA and mega-corporations have pushed on us for too long at the risk of quality and food safety. Let’s go back to “quality” (and reality) even if it costs a few cents more. And if you have your own chickens, or goats, or honeybees, or carrots, or beans, or pears, etc…then it costs a whole lot less anyway, and both the taste and nutrition are far greater than anything in the stores.

Furniture from Mycelium

The house is filled with the earthy smell of mushrooms cooking. It’s not a welcome-to-winter soup simmering or a ragout thickening; I’m baking a little mushroom footstool in the oven. That’s not all that’s baking in that house, you may be thinking… Read more: Read More..

Roasted Squash Soup (Recipe)

Roasted Squash Soup This recipe makes some delicious squash soup, which is a healthy way to keep yourself warm as the evenings turn cool. If you like a creamy, herby, or spicy soup, there are some flavor variations included below. I recommend using a sweet, dense-fleshed winter squash such as butternut, buttercup, or kabocha. Alternatively, […] Read More..

Grameen is installing 1000 solar home systems a day…in rural Bangladesh!

In one of the poorest countries on the planet a renewable energy service company is installing one thousand solar home systems – a day. Not in its capital or busy urban centers, but where 80 percent of the population lives – in rural Bangladesh. The company, Grameen Shakti, literally translates as rural energy. By the […] Read More..

Long Orange Firecrackers

In our home garden, we just picked carrots this week. From one raised bed, my kids unearthed an armload of long orange firecrackers. Picking carrots, potatoes, and root/tuber vegetables is such a satisfying harvest. There is something special about bringing up buried treasure: you’re never quite sure what is hidden until you pull it out […] Read More..

Some Sick Chickens and Eggs in Your Food Supply

The U.S. government is attempting to cut the jobs of 1,000 poultry inspectors to save $85 million per year. The new plan is to have the poultry industry “self inspect” themselves (after all, the same concept worked well with Wall Street, right?). One poultry industry inspector will now be responsible for “inspecting” the dizzying number […] Read More..