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Pastured Poultry Talk

Hosted by Mike Badger, Pastured Poultry Talk aims to inspire pastured poultry producers to build better businesses, solve problems, and integrate new ideas.
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Pastured Poultry Talk
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Now displaying: Category: pastured poultry
Sep 7, 2016
In early December 2016, I will join the Global Poultry Initiative on a mission trip to Cameroon as an instructor in the five day Institute of Sustainable Poultry. Jim joins the show for his second appearance (third podcast) to discuss what GPI is and how it equips indigenous farmers using sustainable poultry. Listen to Jim discuss heritage poultry and breeding in episodes 13 and 14. GPI has a vision to "educate, equip, and empower indigenous people with character, knowledge, and skills to breed, grow, and market poultry that are sustainable, productive, and profitable." Learn more about GPI. Donate: If God is calling you to support this trip, either by helping the instructors (including me) offset the cost of this trip or by funding a farmer, please consider making your generous donation online through Equip International. At the time of publication, the fund a farmer option is not online yet; you may inquire directly to Mike at (mcbadger@gmail.com).    
Sep 1, 2016
I'm reloading the podcast, and more information will come out about that. For now, take advantage of these training opportunities: Raising Pastured Poultry for Food and Profit Workshop in Indiana, Iowa, Nebraska, California, Oregon, Idaho, Minnesota, and Wisconsin.  September 12 - 23, 2016. Large Scale Pastured Poultry Workshop in Asheville, NC. November 10-11, 2016. Sustainable Poultry Network National Conference in Asheville, NC. November 12-13, 2016.
Jun 14, 2016
A quick hitting technical episode on the nutritional qualities of using black soldier fly larvae as poultry feed. In this show, we talk about the differences between dry matter and as-fed nutritional values. With respect to poultry, we cover the soldier fly values of protein, lysine, ash, phosphorus, and calcium. Resources Ask APPPA Q&A on the third Tuesday of each month at 8pm Eastern. Dial  (712) 432-1212 and enter Access Code 709-102-625 to join. Show Sponsors [caption id="attachment_293" align="alignleft" width="174"]bmf-logo-paypal-invoice Featuring poultry processing equipment and charcoal chicken grills.[/caption] [caption id="" align="alignright" width="220"]Fertrell logo Makers of high-quality feed supplements for poultry, cattle, goats, sheep, swine and horses.[/caption]
Mar 21, 2016
As a continuation of episode 35, Spence is back for a guest host spot to talk about pasture management. 
We talk about managing broilers and layers on pasture. Spence is in the midst of transitioning his layers from an egg mobile to a daily move prairie schooner for precision manure management and predator protection. We go from pastures to silvopastures in progress to hillside pastures.
Poultry can build soil really fast or destroy it really fast, which leads to a discussion about phosphorous. Spence tosses out a stackable enterprise to deal with excess phosphorous. How to reap the manure investment from your pasture?
The conversation ends with fixed housing and some of the associated problems.
Save the date for a May pastured poultry workshop in Arkansas.
Mar 4, 2016
Terrell Spencer joins Mike as a guest host. Fresh off an APPPA related trip to the Mother Earth News Fair in Belton, Texas, the two share their impressions about the show. Highlights of the episode:
  • Is Texas poised as the next pastured poultry hot spot? There are several processing options accessible to the DFW and Austin markets: Windy Meadows Family Farm and Cobb Creek are state inspected. Dewberry Hills Farm is USDA inspected.
  • At the fair, Spence talked about selling beyond farmers market; he overviews a key point or two about the differences between selling to restaurant and retail outlets.
  • We learn one of the keys to a good farming presentation. Beware of what might or might not be behind the scenes.
  • At APPPA's dinner reception, Joel Salatin outlined a few weaknesses that he sees in the pastured poultry community right now. Spence and Mike kick those topics around and offer our perspectives on eggs, housing, processing, and pasture management.
Stay tuned. Spence will be back on a future episode.
Feb 8, 2016
new livestock farmerRebbeca Thistlethwaite and her co-author and husband Jim Dunlop wrote the book The New Livestock Farmer: The Business of Raising and Selling Ethical Meats and the author of Farms of the Future. Between them, they have a diverse livestock, orchard, and vegetable farming history. Their pastured poultry production includes layers (flocks as large as 5,000), broilers (up to 10,000 a year), a few hundred turkeys. We cover:
  • The challenges of marketing underground broilers.
  • The marketing reality of Broad Breasted and heritage turkeys.
  • How writing the book helped Rebecca and Jim decide the future of their commercial farming ventures.
  • What is an ethical meat?
  • The three questions you can ask yourself to be more like a hedgehog.
  • Principled marketing and the 80/20 rule to the lifetime value of a customer.
  • Should your customer pay increasingly higher prices for your inefficiencies?
Links to Resources: *Amazon affiliate link
Dec 5, 2015

In a post-Thanksgiving turkey love feast, Mike (www.millsidefarm.com) and Grady (www.gradyphelan.com) discuss cooking techniques including splatchcock and chicken ballotine preparations.  Cooking and eating your product makes for great marketing stories. We transition to winter marketing, and we tackle the frozen chicken stigma, especially when dealing with chefs. 

Send your questions to pasturedpoultrytalk@gmail.com and don't forget to share this podcast with your friends.

Cobb Creek Farm in Hillsboro, TX, is looking for an intern. Contact Grady, if you're interested. 

 

Nov 21, 2015

What makes a guy quit his New York City job on the Howard Stern show, sell everything he owns to bicycle across the US, and then start his mid-life farming career. That's the summary of John Suscovich's self-described quarter-life crisis. John is the Farm Manager at Camp Roads Farm in Connecticut and host of the Growing Farms Podcast.

In this episode, Mike and John talk through John's transition to farming. Over the course of four years, he has gone from a trial batch of 40 broilers in year one to raising as many as 2,400 meat birds and up to 350 laying hens. John primarily markets through a chicken CSA, and we spend a fair amount of time talking about marketing birds.

John can be found at:

Nov 14, 2015

In episode 12 of Pastured Poultry Talk, Grady (gradyphelan.com) and Mike (millsidefarm.com) used a profit of $5 per bird to calculate the paypack on equipment purchases, particularly pasture shelters. In this episode, we walk you through the "how to price your pastured poultry" to determine what you need to charge in order to realize a $5 profit margin (or any profit margin, for that matter).

So, grab your pencil and calculator and join  us. In this episode, Grady is quick on the calculator and crunches numbers as soon as they hit his ears, or so it seems.

Grady and Mike, despite having different production scales and methods, have similar costs in many areas. Find out where they differ and how that difference influences the production cost, which influences the profitable selling price.

Nov 1, 2015

This is an excerpt of Mike Badger's Poultry Politics workshop from the Sustainable Poultry Network Conference in Wilmot, OH in October 2015. Mike is joined briefly by Eric Pawlowski, Sustainable Agriculture Educator, at the Ohio Ecological Food and Farm Association. Turn your speakers up, the audio is clear, but may be low depending on your device.

As always we appreciate your listening. Send all your comments and questions to pasturedpoultrytalk@gmail.com.

Oct 20, 2015

This episode features an edited version of Mike's Pastured Poultry Husbandry and Management presentation at the Sustainable Poultry Network Conference. The SPN conference was held in Wilmot Ohio in October 2015.

If you like this episode, share it with your friends. Contact Mike and Grady at pasturedpoultrytalk@gmail.com.

Oct 12, 2015


We're All interested in Producing Better Meat

In this episode a tired Grady and Mike debrief their weeks. Mike traveled to Wilmot, OH to the Sustainable Poultry Network's conference where he presented a variety of poultry topics. In this episode, Mike chats about the heritage chicken challenge in terms of carcass yields.

Is it worth it to raise the chickens to 18 weeks versus 16? Grady does a great job connecting chickens to cows and tires.  

Grady wrapped up a first week of processing at Cobb Creek and discovered one of the coolest parts of working with other producers and their birds; the opportunity to teach and learn. We chat about feather growth problems, feet problems, and diagnosing problems from the gutting table. And Grady reminds us, "When you're making the best profit, you also have the best husbandry and animal welfare."

Send us questions to pasturedpoultrytalk@gmail.com and if you like us share us with your friends and networks.

Oct 4, 2015

Cobb Creek's Texas inspected poultry processing facility is now open and processing birds. In this episode, Grady talks us through some of the things he learned and let's us know how he's setup. We talk about flow, bacteria, HAACP, food safety and much more.

Check them out at www.cobbcreekfarm.com.

Send us your feedback and questions at pasturedpoultrytalk@gmail.com. And don't forget to share this podcast with your friends.

Sep 25, 2015

Grady and Mike discuss the USDA's Fall 2015 Highly Pathogenic Avian Influenza Preparedness and Response Plan. The plan mandates a 24 hour depopulation requirement from the time the flock tests positive, and it authorizes ventilation shutdown as a way to suffocate and kill the surviving birds in the barn.

We then spend some time talking about Avian Influenza and its risks, which leads us to the ultimate questions. Is AI exposing the vulnerability of industrial chicken production? Forget sustainable. Is mass produced poultry production even stable enough to feed us?

At the end of the episode, Grady announces that his Texas state inspected facility (www.cobbcreekfarm.com) is ready for business, and he shares some great advice about pouring concrete to handle his waste water, which he collects for reuse. We'll take up the rest of the conversation in episode 23.

If you like this show, please pass it on to your friends. Help them install a podcast app on their phones or computers. We'll take your questions at pasturedpoultrytalk@gmail.com.

Visit Grady at gradyphelan.com and Mike at millsidefarm.com.

Sep 20, 2015

For the first time in public, Mike (millsidefarm.com) announces that he is retiring the mobile processing service. That sparks a conversation between Grady and Mike on enterprise analysis in general.

Grady draws on his Ranching For Profits education while Mike draws on a transformational concept of "quit or be exceptional. Average is for losers," Seth Godin.

We kick around the idea of quitting, which Godin argues is not only ok, but it's important to know when to quit. You can read all about quitting in The Dip, a book by Godin.

Grady is still looking for an intern for Cobb Creek Farm. If you're interested in becoming a part of a growing pastured poultry farm, contact Grady (gradyphelan.com).

Got a question or feedback? Send it to pasturedpoultrytalk@gmail.com and don't forget to share this podcast with all your friends.

Sep 12, 2015

A listener asks about the regulations of selling eggs at market. It's different by state of course, but we cover the hightlights of what's required in the context of Oklahoma, Florida, and Pennsylvania. Important questions arise from this discussion, such as "will your market support your expected volume of egg sales and exactly how clear are those regulations anyway?"

In the second half of the show, we talk about planting cover crops for poultry. This is a wildly popular question. Is there a good answer?

Send your comments and questions to pasturedpoultrytalk@gmail.com.

Don't forget to visit Grady (gradyphelan.com) and Mike (millsidefarm.com) on the web.

Sep 5, 2015

Grady opens his Texas slaughter house for business, and he's looking for a new apprentice. Apprentices, can go to eagerfarmer.com. Mike's been processing with a group of chefs-in-training at a local-to-him college. So it seems appropriate to spend time answering some really great processing questions from the Pastured Poultry Talk audience.

  • Do you put anything between the crates to keep the birds from pooping on each other during transport?
  • Feed withdrawal times and manure consistency.
  • How many birds do you scald before you change the water in the scalder?
  • Check that water level in the scalder.
  • What are the lime green tips on the wings that I see when butchering? We take a tangent to Deep Pectoral Myopathy (green muscle disease).
  • A listener asks about plucker selection for a USDA facility and about the logistics of opening a facility.
  • The value of HACCP consultants.

Need processing equipment? Contact Mike (millsidefarm.com) or Grady (gradyphelan.com) directly. Mike is a dealer for Poultry Man and Featherman while Grady is a Featherman Dealer.

Of course, we love your questions. Send them to pasturedpoultrytalk@gmail.com. And don't forget to share this podcast with your pastured poultry friends.

Educational resources. 

Mike or Grady mentioned the following resources duringt the show:

 

Aug 28, 2015

Mike (http://www.millsidefarm.com) and Grady (http://www.gradyphelan.com) respond to a listener question about stocking density inside a daily move broiler shelter. But does a simple question have a simple answer?

And how do you know if your expensive feed is paying dividends? Mike relays a story about two separate chicken flocks. One fed a carefully formulated ration and another fed a home-grown feed with a "found-online" ration. One of the single biggest investments in your flock will be feed, so it makes financial sense to cut that cost; however, do you know the impacts various quality feeds have on your flock?

If we follow Grady's advice about collecting data, we'll be able to intelligently justify and quantify the results of our feed choices.

Got a question? Send it to pasturedpoultrytalk@gmail.com.

Aug 21, 2015

Cody Hopkins of Grassroots Farmer Cooperative and Falling Sky Farm joins Mike Badger and Grady Phelan to talk about the power of farming friends.  In it's second year of operation, the cooperative expects to market 70,000 broilers, 2,000 broilers, 400 hogs, and 60 head of beef.

Cody and his wife Andrea are first generation farmers who started in 2007 on rented land. They went from renting 40 to 250 acres. In 2010, they were full time farmers and encountered all the problems first generation farmers do including buying land, growing quickly, and cash flow.

A really important benefit was that they had an informal network of livestock farmers in Arkansas that enabled bulk feed purchases, collaboration, and support.  It pushed them to be better farmers.

"It made more sense to work together than to see each other as competition," says Cody.

That informal network of beginning farmers teamed up with Heifer International to build a sustainable, robust value chain that would help farmers around the state of Arkansas. And the informal network was formalized into the Grass Roots Cooperative in 2014.

Heifer has helped with strategic relationships, creative funding sources, market development and more.

Listen to the full episode to hear Cody's thoughts on competition, quality control, marketing, production, financing, apprentice farm memberships, difficult cooperative members, and much more.

Have a question? Send it to pasturedpoultrytalk@gmail.com, and Grady and Mike will answer it on a future episode. Please don't forget to pop into iTunes and give us a review.

Aug 15, 2015

 After several solo shows, Mike and Grady come together to kick around some listener questions and issues. We dig deep into the following:

  •  A listener asks if 8 week old Cornish Cross cockerels are touigh. We kick that answer around and use the occasion to talk about the differences between raising straight run, all pullets, and all cockerels.
  • Another question asked us to expand on the role of feeding free choice wheat for broilers and turkeys.
  • As a followup to episode 14 with Susan Beal, we cover the common sense packaging suggestions for freezing raw parts being used for pet food.

Got a question? Send it to pasturedpoultrytalk@gmail.com. And if you like the show, give us a review on iTunes.

Aug 7, 2015

Find out what you can do with those extra parts.Dr. Beal sees the leftover parts as a opportunity for pastured poultry producers. In her small animal practice, over 80 percent of her clients fed some sort of fresh and raw diets.

Grady and Susan cover the following topics:

  • Rundown of raw diets for cats and dogs. Dr. Beal outlines a three pile rule to feeding.
  • Ideas for finding customers who want make the investment in high quality, raw pastured poultry protein.
  • It's a market for more than leftover parts. What about the chicken scratch and dent?
  • Ground, pieces, or whole? Susan talks through the options and describes a garbage disposal grinder.
  • Busting the chicken bone myth.
  • Safe handling considerations for feeding raw poultry.
  • Dealing with the regulations of "pet food."
  • If it's good enough for humans, is it pet food?

Resources

Email your questions to pasturedpoultrytalk@gmail.com.

Jul 31, 2015

In part 2 of Mike's interview with Jim Adkins of the Sustainable Poultry Network, we talk about:

  • The need to always selectively breed
  • A spiral mating system using two groups of breeders
  • Linebreeding is the best way to produce good poultry, but there are some things to avoid
  • Farming with modern commercial (hybrid) birds alongside standard-bred birds
  • "We're blazing a new trail the old way, and it's gonna take some time," says Jim
  • Marketing the standard-bred and heritage birds

Resources

Why everyone should consider eating standard-bred slow growing poultry

SPN breeder network. Pastured Poultry Talk cohost Grady Phelan has a certified flock of Delaware chickens (#77)

SPN national conferences

If you've enjoyed this podcast, please take a moment and leave a review on iTunes.

 

Jul 24, 2015

Mike interviews Jim Adkins of the Sustainable Poultry Network (SPN). According to Jim, SPN is not a backyard chicken club; it's aggressive at getting the old heritage and standard bred poultry back into the martketplace.

We talk about:

  • Everything revolves around training, coaching, and mentoring
  • "Don't get hung up on the word heritage"
  • Standard bred is poultry that has a written standard that you breed to
  • The chicken industry is bigger than America
  • Certification means committing to authenticity, common core values, and breed improvement
  • Finding stock from a reliable source; Something more than a bag of bones
  • 5 foundational pillars of Sustainable Poultry production model
    • Can you do it all? - Do you have to do it all?
  • Good breeders often don't make good marketers

SPN–USA is all about creating local and regional food movements, specifically with standard-bred heritage poultry for meat and eggs. Check 'em out and let Jim know you found him through Pastured Poultry Talk.

If you like the podcast, leave us review and subscribe. Send your questions to pasturedpoultrytalk@gmail.com.

 

Jul 17, 2015

Mike received a question from someone asking how someone could afford Grady's "Immaculate Chicken Houses." We spend most of the episode justifying the investment in infrastructre. How many chickens do you think you need to payback the investment in a Mobile Range Coop? Listen to find out.

In our tip of the week, Mike shares some wisdom about chicken crates.

More Information

Jul 10, 2015

Grady starts a poultry tip of the day (maybe that should that be week), and for his first tip, he talks about selecting and using brooder bedding.

Mike and Grady respond to a question submitted by producer Seth Stallings. Seth raises broilers in Oklahoma where state regulations prohibit the sale of more than 1,000 exempt processed broilers annually. He's three hours (one way) away from USDA processing and needs to transport feed. There in lies the risk. The reward is an untapped market.

Seth's perfectly detailed analysis demonstrates the business of pastured poultry and encapsulates the decision making process of successful farms. We break Seth's question down and offer our insights.

Don't forget to leave us a review on iTunes. Email your questions and comments to pasturedpoultrytalk@gmail.com.

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