Good Food
A Postcard from Slow Food's Poultry Processing Workshop
Micro-farmer and master food preserver Jollen Gibbs recently led a hands-on poultry processing and butchering workshop with birds raised on her La Habra Heights ranch, Barley's Farm . She taught how to humanely kill, de-feather, and process a chicken cleanly and efficiently.
By Evan Kleiman • • 1 min readMicro-farmer and master food preserver Jollen Gibbs recently led a hands-on poultry processing and butchering workshop with birds raised on her La Habra Heights ranch, Barley's Farm. She taught how to humanely kill, de-feather, and process a chicken cleanly and efficiently. Freelance reporter Shara Morris attended the workshop and shadowed attendees Kieran and Kamila Smith. The event was coordinated by Slow Food LA. Their mission is to reconnect Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food.
We have photos of the workshop on the Good Food blog.
Music: "Infinite Reflection" by Kaleidescope Jukebox
The full episode
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The full episode
1 of 8YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board- 2:22A Postcard from Slow Food's Poultry Processing WorkshopYou’re reading this
- 9:39Tripe. Yesterday's Food. Today.
- 16:50From Kidneys to Sweetbreads: Cooking with Innards
- 23:17Jonathan Gold Dishes on His Food Phobias
- 30:39Confronting the Ick Factor: Sea Snails
- 37:11California Dairy Farms Convert Poop into Power
- 44:13Could Bugs Be LA's Next Big Food Trend?
- 50:00Market Report