SUSTAINABLE POULTRY SCHOOL
5-DAY SUSTAINABLE POULTRY SCHOOL
This comprehensive, week-long educational experience is for anyone interested in raising, breeding, hatching, marketing, cooking, exhibiting and preserving standard bred poultry. The breeder, farmer, consumer, chef and fancier would all benefit greatly from this forty plus hours of education. The week will include the nation’s top poultry specialists, live bird demonstrations and visits to local, sustainable model farms.
Our strategy involves these five foundational pillars. The week will begin with clarifying instruction of what defines standard bred poultry. Learn the basics of how to identify domestic breeds of chickens, ducks, geese and turkeys. You’ll learn the rich historical meaning of why certain breeds of poultry were established and what their original intent was when it was developed.
We are honored to partner with Equip International and the Global Poultry Initiative.
EQUIP INTERNATIONAL HEADQUARTERS
Monday-Friday, March 5–9, 2018
Starting Time: Monday, 1:00PM. Ending Time: Friday, 12:00PM.
FIVE FOUNDATIONAL PILLARS
FOR A SUSTAINABLE POULTRY PRODUCTION MODEL
BREEDERS: Breeding poultry is the foundation of a model of sustainable poultry! The most critical foundational pillar starts here. Teaching the principles and practices of breeding that will work anywhere. Everywhere we go, we must carefully assess the poultry, the climate and the resources. Breeders are those who maintain breeding stock with a commitment to improving the productivity and quality of a specific breed. A very important part of this process includes incubation, collecting and properly storing eggs for hatching and the basics of breeding principles and practices; and the necessity of selection.
GROWERS: Even with good genetics and excellent breeding, if proper care and husbandry are not taken seriously, the birds will not grow at their maximum potential! This includes every aspect of the environment – pasture, housing, feeding and proper use of equipment. Growers are those who receive the day old chicks/poults from the breeders and grow out the birds until the proper age of processing. Growers are a vital part of a sustainable poultry production model.
FEEDS & FEEDING: The cost of feeding poultry is approximately 70% of your expense. Because of this, it is critical to assess the local opportunities to grow grain and develop a complete feed recipe that includes proper nutrition for maximum growth and production of the bird. It is critical that you learn the basics or poultry nutrition and proper feeding strategies for all ages of poultry.
PROCESSING/SLAUGHTERING: Once the bird is grown out to the proper slaughtering age, the learning of how to properly kill the bird is critical for the sale of a high quality poultry product. Teaching proper killing technique, packaging and labeling are necessary for a successful poultry enterprise.
MARKETING & EDUCATION: Marketing is the hard work of selling; seeking out food citizens and getting the "ready to eat" poultry products into the hands of food citizens. This includes cooking preparation and techniques. During the school, you will be equipped with the knowledge and skills to develop your sustainable business plan and successfully develop a small profitable business.
SUSTAINABLE POULTRY SCHOOL INSTRUCTORS
Additional instructors are being added providing a comprehensive experience!
Founder of SPN-USA/Sustainable Poultry Specialist
Jim loves people and he is passionate about poultry! For the past 35 years, he has raised over 50 breeds and varieties of standard-bred poultry (that includes chickens, ducks, geese and turkeys). Jim has been teaching poultry field days and workshops for the equal amount of time throughout the United States and in other countries as well. In 1994, he received his poultry judging license from the American Poultry Association; which has taken him to 35 plus states, Canada as well as Australia to judge standard-bred poultry. He is a passionate, effective
communicator who loves poultry and loves to teach people about the available opportunities with standard poultry, and he has become one of the most requested workshop and keynote presenters in North America. Because of the popular demand for the old heirloom breeds of Standard-Bred poultry, he founded the Sustainable Poultry Network–USA in 2010.
Executive Director of the American Pastured Poultry Producers Association (APPPA)
Mike is the Director for the American Pastured Poultry Producers Association (APPPA) and publisher of the Grit, a trade publication dedicated to market-based pastured poultry farmers. APPPA is a non-profit membership organization that provides resources to help farmers collaborate, troubleshoot, network, and learn.
Mike operates Badger's Millside Farm in central Pennsylvania with wife Christie where they direct market pasture-raised chicken, turkey, and duck. Mike is in early stages of preserving the Beltsville Small White turkey.
The Badger's provide on-farm processing services, along with hands-on processing training, consulting, and equipment sales to pastured poultry farmers across Pennsylvania. Mike often provides resources and assistance on a variety of topics including brooding, feeding, housing, breed selection, marketing, and of course, processing.
As a way to continue to educate pastured poultry producers, Mike co-hosts the Pastured Poultry Talk podcast, which is available on iTunes or on the web. Episodes 13 and 14 feature Jim Adkins.
Owner of Peak Poultry
Breeder of Black Australorps and Rhode Island Reds
Karen Johnston is proud to be a Certified Breeder in the Sustainable Poultry Network USA. She is a city girl, having grown up in the suburbs of Chicago, but is quickly adapting to farm life. She started out as a professional animal lover at a young age, working at a full service pet store all through high school and college. She worked as a Vet Tech at a busy animal hospital for a decade before moving her whole family to the Triangle to purchase
a boarding facility of her own. Karen got her first chickens in August of 2013, fell in love with them, and by November of the same year, had joined the Sustainable Poultry Network. She currently breeds Black Australorps, Rhode Island Reds, and Welsummers.