Comments on: Demystifying chicken labels: From Organic to All Natural

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Mon, 09 May 2011 22:44:19 +0000

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By: Leslie

Leslie — Mon, 15 Dec 2008 03:30:33 +0000

We have heritage breed chickens raised on our neighboring Amish farms. One farmer was feeding organic feed and questioned the feed mill about his latest delivery of soybean meal because it was a different color than previous shipments. He was told it had come from China! We prefer to buy local birds, raised on local feed, given acres of pasture to roam daily. These tasty birds are humanely raised on sustainable farms with no animal by-products, and no antibiotics. We are lucky to be able to visit the farms and see for ourselves the conditions they are raised in. Keep looking and you can find the food that meet your expectations.

By: Jen

Jen — Sat, 16 Aug 2008 00:51:54 +0000

Great series! I can’t wait for the next article! We’ve started searching for farms in the area the provide pasture-raised chicken, but haven’t had luck just yet. I convinced the boyfriend to stop buying conventional, but the pasture-raised, organic stuff here is 5 times the cost! It’s rough trying to balance being reasonable with money and supporting something you believe in.

When you go straight to the farmer is there usually a minimum you have to buy?

By: Metroknow

Metroknow — Thu, 14 Aug 2008 21:22:21 +0000

@Christine: Wow, interesting description of your neighbor’s experience, and your subsequent choices. We are considering getting a few chickens of our own (we have the room to do it if we choose), but even just a handful of chickens is more of a commitment to staying around the homestead than we can make right now.

And you’re right – swing the hammer away!

@Princess D: I haven’t tried pork chops pounded either – good one! I know that in Latino cultures pounding chicken and beef (for dishes like pollo/carne asada) yields a really tasty result. Man this is makin’ me hungry…

@Johnny: I’m glad you are finding it useful. I tend to get a little carried away on the subject, so hopefully it wasn’t too much info. Thanks.

By: Johnny

Johnny — Thu, 14 Aug 2008 19:14:41 +0000

Thanks for this series…seriously. Ever since I moved to Georgia, all of a sudden the kind of chicken I eat has impacted me greatly (this is due to a long story that I’ll spare you of, but really…these past posts have been well worth the reading). Great work.

By: Christine

Christine — Thu, 14 Aug 2008 14:54:09 +0000

Pounding meat is also good exercise. Hee hee

By: Princess Dieter

Princess Dieter — Thu, 14 Aug 2008 05:21:19 +0000

I keep the meat mallet on the counter by the coffeepot–chicken and pork and steaks…they all get battered.

I prefer very thinly pounded chicken breasts and boneless pork chops. Cook so much faster, too, which is nice.

The P