Organic/Free Range Meat, Poultry and Eggs - Thoughts?

[ccbloom]

Jolt - the "farmer's market" in Auburn on Saturdays is just one little stand in the library parking lot. It's hardly a market. I've stopped by a couple times and picked up a couple things, but it's hardly spectacular. Yes, the Chandler St. one is definitely "just OK" - great way to put it!

[SLash]

Another good source for locally grown, organic (not all, but some) food is a food cooperative. I belong to ours and once a month you order your food, via the internet and pick it up at a site staffed with volunteers. The food is all produced within the state so you support the local producers and get healthier + "greener" food - definitely a win-win. We have to pay a one time fee of $50 to join, plus there is a processing charge each month but the quality of the food makes it definitely worth it, for me at least.

Another good thing is if you volunteer, your time ($7 per hour) is applied towards your bill for that month so that can help with the expense.

If you are interested, here is a link to the National association with this particular page being a list with links to all the coops within the US.

http://www.cooperativegrocer.coop/co...odule=view_all

[Biciclista]

when I slaughtered chickens, I hung them upside down too. it's the best way to do it, it allows the blood to flow with gravity. It can be done calmly, with the least possible stress to the birds (I like to give them food mixed with wine before I do it, they are even more relaxed)

I only buy free range chicken too.

[malkin]

My grandfather did the chickens in with his two hands; my grandmother used a technique that involved a broomstick.

If you still want to prepare chicken, but want to avoid being "hands on" with the meat, try wearing surgical gloves for it.