The Abattoir and Poultry Club have planned a workshop at the Farmers’ Institute on Monday, January 12 2015 on how to raise healthy meat chickens. Guest speakers will be Lori Gillis, who owns and operates an abattoir in Coombs called The Cluck Stops Here, and a representative from the feed company that supplies Foxglove.
Content will include choosing the breed of chicken, appropriate feeding and housing and correct handling before slaughter, so that carcass damage and condemnations are minimized. Some growers who consistently raise birds of outstanding quality will talk about their methods.
The workshop runs from 10 am to 3 pm and is followed by an extra half hour with Anne Macey on growing and processing poultry organically. The Salt Spring Abattoir now has organic certification.
The workshop costs $25 if you register in advance at Foxglove, or $30 at the door. A light lunch is included in the cost. For more information, please contact windrush4669@shaw.ca or phone 250 537 4669.