Robert Kesterson wrote:
> On Wed, 09 Aug 2006 08:22:30 -0500, Todd Moody <[log in to unmask]> wrote:
>
>>
>> I read with interest his discussion of "organic" and "free-range"
>> products, notably free-range chickens. Apparently, to be entitled
>> to use the label "free-range" the farmers must allow the chickens to
>> leave their cages and peck in a suitable grassy area for a certain
>> portion of their lives. The way this works in practice, he says, is
>> that the birds are initially grain-fed, like other chickens, and
>> then the doors of their cages are opened, during the last four or so
>> weeks before they are slaughtered.
>
>
> If the chicks are raised by humans (as opposed to by the mother
> hens), then this actually makes a certain amount of sense. Baby
> chicks need to have elevated temperatures during the first several
> weeks of their life because their bodies can't maintain the correct
> internal temperature and they'll die. If they've got a mother hen
> cuddling them, no problem. But if they don't, they have to stay in a
> heated environment. The heat is gradually decreased each week until
> they're four to six weeks old and have all their feathers. At that
> point they can roam about freely. Chickens raised for meat can be
> slaughtered as early as 8 weeks of age, so that only gives them two
> to four weeks to be "free range" chickens.
>
>> The interesting point he makes is that by that point, the great
>> majority of the chickens *do not leave their cages*. I.e., eating
>> grain in the cage is, by then, all they know.
>
Instead of being in the hideous little battery broiler cages, without
room to turn around, "free-range" chickens
live in larger houses as a group. Still somewhat crowded, but something
closer to a normal life. "Free-range"
laying hens are generally the same way. Predator pressure generally has
growers keep the larger birds
in some confinement.
If you want chickens that really run around outside, find a neighbor who
raises them, or look for
"pastured" poultry.
> Aside: If you want to see some frantic chicken action, throw them a
> couple of ears of fresh corn. :-)
Watermelon rinds are also VERY popular.
>
> As with any other kind of food, the best way to know what's in the
> food is to know the grower. Food produced by a local farmer,
> especially if that farmer is you, is going to be a lot easier to know
> the history and whether or not you want to eat it -- and it'll be
> fresher and healthier than the stuff you find in the supermarket.
Amen! Exactly right.
Lynnet
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