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2016 AGM/Open House

The Salt Spring Abattoir Society Annual General Meeting is fast approaching!

This years meeting will be Monday May 9th, 7pm at the Farmers Institute.

We broke records in 2015 and have undergone a recent upgrade to allow Beef and Pork processing this year. We’d like to invite you to hear what 2016 has in store. Everyone welcome.

We will also be having an open house at the Abattoir on Friday May 6th. There will be tours of the new facility at 1230 & 2pm.

Thank you for your continued support. We look forward to working with you this upcoming season.

Processing date changes in 2016

Please make note of the following changes to our calendar for 2016.

We will now process poultry on Wednesdays, with pick up the following day.

We will process lambs on Thursday, with pick up the next Thursday following cut and wrap.

We look forward to seeing you this season!

GROWING HEALTHY LAYING CHICKENS

Date: Saturday January 30 2016

Time: 9.30 am to 4 pm

Place: Farmers Institute

Guest speaker: Emily Robertson of “True North Heritage Hatchery”

Cost: $30 in advance or $35 at the door, light lunch included

Cash or cheques accepted (please make cheques payable to Salt Spring Abattoir)

Preregister at Foxglove Farm and Garden at the till

Registration forms at Foxglove

Brought to you by the Salt Spring Abattoir Society and the Salt Spring Island Poultry Club

Workshop – Growing Healthy Meat Chickens – Mon 12th January

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.

 

POSTPONED – Workshop – Growing Healthy Meat Chickens – Mon 11th August

This workshop has been postponed until the winter.

 

The Abattoir and Poultry Club have planned a workshop at the Farmers Institute on Monday August 11 on how to raise healthy meat chickens. Guest speaker is Lori Gillis, who owns and operates an abattoir in Coombs called The Cluck Stops Here. She has raised her own meat chickens for more than 20 years and is uniquely qualified to teach how to achieve success with meat chickens.

“Success” means a high survival rate for chicks, the right feed for their age and type, adequate space and exercise, and correct handling before slaughter, so that bruising. skin tears and breast blisters are minimised . She emphasizes humane treatment and insists on a high standard of hygiene at all times.

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 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 windrush@telus.net or phone 250 537-4669.