Once in awhile we come across something so interesting that we diverge from all things poultry for a moment.  So here’s the question that led us to write this post, “Why is margarine yellow?”  Of course it has something to do with the ingredients, but why yellow when butter is nearly white?  What today may seem like a little too much artificial color was once a subtle attempt to represent a premium product.  What was this top-shelf target of the margarine industry?  Butter made from Guernsey milk.  Now on the American Livestock Breeds Conservancy Watch list, the Guernsey was once renowned for his high quality milk.  Guernsey milk has a distinct yellow color due to the high carotene levels it passes on from grass pastures.  It was this color that makers of margarine were trying to replicate.

The Guernsey cow originates from a the tiny island of Guernsey located in the channel between England and France.  The locals were once so proud of their cows that they banned the import of any other cattle to protect their local treasure.  In an article by Kay Wolfe in the April-June, 2013 ALBC newsletter, Ms Wolfe explains in great detail the outstanding attributes of this historic breed.  According to her article, in 1929, Dr. J.R. Crewe of the Mayo Foundation (forerunner of the Mayo Clinic), believed that Guernsey milk was “more than milk- it was medicine.”  What was the basis for this claim?  Perhaps it had something to do with the makeup of Guernsey milk.  It has “12% more protein, 30% more cream…33% more vitamin D, 25% more vitamin A and 15% more calcium.”  All this while using “20-30% less feed per gallon than larger breeds.”  As if this weren’t enough, the Guernsey  is capable of producing more cheese per gallon than most other breeds, and produces the A2 beta casien protein (Holsteins have the A1 variant), which is believed by some to be healthier (although this is debated).  All of this, and the Guernsey also happens to be a docile animal, well-suited to the small farm or dairy.  It’s hard to believe that something so wonderful as this breed is slowing slipping into extinction.  Larry Yocum, a local businessman and my father, has been involved in the dairy industry for decades.  When I asked him about locating a Guernsey dairy, he remarked, “I haven’t seen a Guernsey in probably 15-20 years.”  Luckily there are efforts underway to preserve this wonderful breed.  For more information, visit the ALBC’s website, or The American Guernsey Association.

Well you did it!  Today was our biggest day ever, with more views than any single day in our history.  We just wanted to take a quick moment to say thanks to all our followers and visitors.  We have a lot of exciting things to share soon, so stay tuned for those developments, and thanks for your loyal support!

-SBF

Breda, FBCM and Blue Isbar eggs.

Sunbird Farms has recently been officially registered as an “Egg Handler” by the California Department of Food and Agriculture.  We are now “Handler# 0637.”  This registration by the CDFA means that we can officially sell our pastured eggs at retail, including local Farmer’s Markets.  It’s just one more demonstration of our commitment to getting the best food possible to as many people as possible.  While we don’t anticipate opening at the local markets this season, we will be making more of our premium eggs available to our local customers.  It may be a small step, but we are pretty darn excited!  Our eggs come from heritage chickens raised on organic pasture, like French Black Copper Marans, Dutch Breda, Basque Hens, Buckeyes, and Plymouth Rocks.  These are some of the best heritage layers anywhere, laying a beautiful array of eggs from chalk white to chocolate brown.  We hope to have our egg production in full swing come the spring, but we will have a limited quantity available now, so send us a note if you’re interested in getting your hands on some of our eggs from our heirloom flock.

Blessings,

SBF

Ashley Walnuts

For the past year we have been planning, cleaning, managing, cultivating, and preparing for something that is now less than a week away.  We’ve driven hundreds of miles, spent countless hours, and sometimes worried ourselves out of sleep, all in an effort to continue, by the work of our hands, a family tradition.  Here at Sunbird Farms, though many of our nights and weekends are spent in service to our heritage fowl and our kind customers, we’ve also spent the last year nurturing a 30-plus year investment of heart-and-soul in the family orchard, a small stand of heirloom walnut trees.  It’s hard to express the value these trees have in our lives and the lives of those before us.  What began as a gift many decades ago, continues to bear blessings to our family today.  The kids have played in the leaves and had long adventures in our very own “hundred-acre woods.”  We’ve ran, sometimes walked, mile after mile under their protective canopy, trying ever harder to maintain a fit-body and a healthy mind.  They’ve sheltered our chickens from the blazing heat of the California sun, providing a place for pasturing as the birds returned the favor, enriching the soil and harvesting the grasses.  Their mere presence provides a cooling effect for those that live in their shadow, reducing the temperature around our homes by five degrees and offering a pleasant breeze that makes BBQ taste better and conversations last longer.  For me, they’ve provided a connection to my childhood, a worthy place to expend my efforts, and a chance to give back, in some small way, and to say thank you to those who’ve made our days better by giving my family a chance to live a slower life.  So here’s to G.G.-A and Boomp, and to all our family… May the Lord bless this harvest as you have blessed our lives.

Gratefully,

The Yocums @ SBF

One look at these chickens and it will be easy to see why they were created for the Royal Family.  The Jubilee Orpington is a magnificent work of artisanal poultry husbandry.

Juvenile Jubilee

Born in the late 1800′s of both American and Asian ancestry, the Orpington was created by William Cook in the breed’s namesake town, Orpington, England.  Mr. Cook’s goal was to create a hardy breed that would be a top-shelf egg producer and a fine table bird, exhibiting the white skin favored by the English.  Unlike many poultry breeders, Mr. Cook was successful.  He was able to instill excellent productivity qualities, fast growth, and fine flavors into a single bird.  Even today, Orpingtons enjoy a following rarely duplicated by any other breed, especially a dual-purpose breed like the Orpington.

The Jubilee variety was created by Mr. Cook to commemorate the 60th anniversary of the reign of Queen Victoria in 1897.  A flock of Jubilees were given to the queen and maintained by royal household for many years.  We have long desired to have a premium line of Jubilees here at Sunbird Farms, and we felt it especially fitting to obtain these delightful creatures following the diamond jubilee of Queen Elizabeth II.  Could there be a better time in history?  We think not.  While we have raised Orpingtons before (bantam Chocolates), we waited a long time to finally launch a Jubilee flock and we couldn’t be more delighted.  We have obtained birds from two 100% imported UK lines, including Greenfire and Gisbrecht.

Jubilee Pullet

According to Greenfire Farms, some experts distinguish between the “jubilee” and the “diamond jubilee,” with the jubilee birds having a darker mahogany coloring and the “diamond jubilee” variety exhibiting more of a “ginger” coloring.  We have breeders of both colorings.

Jubilee Cockerel

We are thrilled to have the wonderful birds roaming free here on our farm and look forward to sharing them with our friends and family in the coming months.  Jubilees typically don’t obtain their true, full coloring until about 18 months of age, so stay tuned for more beautiful updates.

Blessings,

SBF

Sunbird Farms is a CA certified NPIP operation: CA-410; a member of the Livestock Breed Conservancy and the Royal Breeds Survival Trust in the UK.

“Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment. Slow Food believes that everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of biodiversity, culture and knowledge that make this pleasure possible.”- Slow Food website, “About Us” 2013

Without hard work, there is little pleasure.  It is the process of tending and growing that allows us to fully enjoy the blessings of the harvest.  It is the effort and time that we expend that helps us understand and appreciate the value of food.  Slow food is not cheap food, it is not easy food, it is not even convenient food, it is real food.  It is the recognition that we have lost contact with the process of feeding our families, and as a result, have entrusted their health to the decisions of companies like Monsanto, Cargill, and Tyson.

Over the past five months, we have experienced the “pleasure of good food.”  We have hand-selected a flock of premium poultry originating from France.   This heirloom breed’s reputation for flavor has extended for hundreds of years, earning its own AOC designation and inspiring gourmands from around the world to journey to the Bresse region of France.  For nearly 140 days, we nurtured, fed, watered, protected and ranged these chickens.  We have provided the best sources of nutrients we could manage, including soy-free organic feed and organic jersey milk.  We made every effort to follow, as closely as possible, the traditional French methods.  We’ve had to improvise at times, using alternative methods and conventional feeds when our preferences were unavailable.  But in the end, we committed nearly six months to the process of raising healthy, humane slow food.  We have done this to not only link the “pleasure of good food with a commitment to our community,” but more important, to provide the very best in free food for our family.  Not free in terms of our time and money, but real food that is free of unnecessary and potentially unhealthy additives and preservatives; free from a factory “life”; free to experience clean air, fresh water, green pasture and warm sun; free from the industrial process that disconnects us from our food and the value and dignity it deserves.  And this is the real food that our families deserve.

The harvesting of this “slow food” is an effort as important as anything else in the process.  It is done with as much care for the animal as any other part of the cycle.  It is an event that is both solemn and celebratory, one that recognizes the many days of effort and exertion, both on the part of the Bresse and those of its caretaker.  It is quick, clean, and respectful.  In the end, it recognizes the value and costs of real food.  Perhaps more than anything, like all harvests, it is the proper closure to an ancient practice of the thoughtful, hard work that is required to provide our families with healthy, nutritious, slow food.  It perhaps represents one of the few truly rewarding experiences of providing for our families, one that has been lost in a world of fast food.

We give thanks for this experience, for the hard work and sacrifices of all, and for the blessings that come from doing things the way they were intended.  We give thanks for the opportunity to enjoy the “pleasures of good food,” slow food.

Blessings,

SBF

Sacre Rooster

We are pleased to announce that we have recently acquired a juvenile rooster directly from Heirloom Orpingtons and Marc Sacre.  This addition to our Jubilee Orpington flock ensures that we have some of the greatest diversity, and unsurpassed genetics, of any Jubilees in America.  We are able to offer these magnificent Orpingtons from Greenfire, Fancychick (Gisbrecht), and now Marc Sacre genetics.  This is the Triple-Crown of UK imported Orpingtons.  If you are interested in reading more about the Jubilee Orpington, you can find more information on our Jubilee page here.  For inquiries about future egg and chick availability, contact us at: info@sunbirdfarms.com or go to our Store.

Blessings,

SF

Bresse getting their greens

As many of our regular readers know, we have a passion for raising premium, heirloom-quality poultry.  We do this because we believe it is a better way of providing food for our family and friends, a better way of raising animals, and a better way of life…for all.  As we continue to develop our methods, we are working hard to meet the highest standards in poultry farming.  Our goal is to be able to share our produce with a wider audience of local customers, utilizing directs sales and farmers markets.  We are striving to meet stringent guidelines even before introducing our produce to these new markets.

Over the past year, we have gained National Poultry Improvement Plan certification, a federally recognized program that ensures that our flocks have been inspected by licensed veterinarians specializing in poultry.  All of our birds are certified clean from AI and PT diseases.  These tests are conducted every six months by a third party inspector.  We only purchase our breeding stock  from the top genetics in the country who are also members of the NPIP.

We are now in the process of meeting the standards set out by the Global Animal Partnership, a 5-step animal welfare rating program utilized by Whole Foods Markets.  Currently, our American Bresse and Sulmtaler flocks meet the “Green, Step 4″ level for meat chickens, exceeding the minimum requirements for Whole Foods by 2 levels.  What does this mean?   Here are some of the highlights:

1. Our flock size is less than 500 birds
2. Our birds are able to perch
3. Sufficient vegetative material in forage areas to encourage natural behavior
4. Birds live continuously on pasture or in foraging areas
5. At least 50% vegetative cover on pasture
6. No antibiotics, no animal by-products, no added growth hormones
7. Birds have enough space to flap their wings and preen without touching another bird
8. Birds can dust bath

Our goal is to meet the Green Plus, Step 5+ level by spring, which would mean we are meeting the highest possible standards.  Our hope is to be granted this certification in the coming months.

In addition to these standards, we are no less invested in the quality of our genetics.  Our American Bresse are the some of the most outstanding examples of pastured poultry anywhere in the world.  All of our breeding stock comes directly from Greenfire Farms (first generation), the original importer of American Bresse in the United States.  According to Greenfire’s website, the Bresse originated over 500 years ago in a small region of Eastern France.  It was in this region that the Bresse attained their international fame as an exquisite meat bird.  So particular are the traditional standards of raising Bresse, their genetics and the terroir involved, that the Poulet de Bresse was granted its on appellation d’rigine controlee, the first AOC ever to be granted to a chicken.  Today, Bresse command very healthy prices and are considered by many to be the World’s best tasting chicken.  Of the approximately 1.5 million Bresse that are raised annually in France, less than 5% make it outside the national borders.  While the French have definitely produced a poultry masterpiece, we have been fortunate enough in America to carry on this artisanal effort, and is some ways actually improve the conditions.  While Bresse are highly revered in France, they are processed in a commercial manner.  Here at Sunbird Farms, we are able to continue the individual attention to the entire process that can only be done on a small, boutique farm.

We look forward to offering this magnificent produce at local Farmer’s markets in the Spring of 2014.

With blessings and gratitude,

SF

When one thinks of Austria, “love” isn’t likely the first word that comes to mind.  High school history tells us that Austria was the birth place of WWI, after the assassination of austrian Franz Ferdinand von Osterreich-Esten.  Incidentally, it was also the figurative “birth place,” so to speak, of WWII, because it was the literal birth place of one Adolf Hitler.  Perhaps on a lighter note, and only in Austria would this be a “lighter” note, a certain terminator rose to fame, and eventual political office here in the good ‘ole USA.  But were we to find an Austrian that more resembled the subject of this post, it would have to be a love-child born of Mozart and Maria…if they were chickens, of course.

The Sulmtaler is both fanciful and serious, perfectly fitting a description of Mozart as having “profusion of fine, fair hair of which he was rather vain.”  We can’t help but look upon these roosters and see something of the classical artist, a proud and flamboyant member of the family flock.

And yet, while the hens attempt to put on similar airs… the way they bound around the yard brings us to near laughter and creates an inexplicable desire to cut up some curtains and dress them in lederhosen.

So in honor of the Sulmtaler, we would like to share with you a few of our “favorite things” about them:

1. Feathered crests… enough said.
2. Will do anything for corn…
3. The only chicken listed on Austria’s Slow Food Ark of Taste and a legend with European gourmands since the 1300′s
4. Did we mention they’re from Austria’s wine-growing region?
5. Constant reminder that farming (and life) should be productive, beautiful and humorous, all at the same time…

And because two lists are better than one… who would enjoy the Sulmtaler:

1. Martha Stewart
2. Someone looking for beauty, both in looks and flavor
3. Small farms with room to roam… the hills are alive after all and someone has to run down them
4. Anyone with lots of extra corn laying around
5. The Von Trapps

With gratitude,

SF

It’s hard to imagine a “commercial” we enjoy more than Chipotle’s “Back To The Start.”  Well, just in time for Harvest, we thought we’d share with you the newest installation, “Scarecrow.”  It doesn’t quite have the upbeat ending that we enjoyed in the first video, but the message comes through loud and clear.  We’re fans of Mr. Scarecrow.  What do you think?

This past weekend at Sunbird Farms was really just your ordinary, family-of-four, autumn weekend.  Friday was a regular “fall cleaning” day, that included disking the garden, pulling out dead or dying plants, pruning all the roses, lavender and blueberries surrounding the house.  At the same time, we moved the entire contents of our two daughters’ rooms into the rest of our house (think, “no place to sit or eat but lots of furniture where it shouldn’t be.”)  Not too much work, if you don’t consider the various papers, projects and postings that were graded, reviewed, and uploaded for my graduate students.  The night ended with tryouts for play practice at the high school…a typical Friday really.

In an attempt to out-do Friday, Saturday started with painters arriving at 8am, followed by our immediate departure thereafter for back-to-back, soccer playoff games.  Elated and then crestfallen, we made our way back to the farm, just in time to get ready for the family hayride and weenie roast.  We started at 2pm and went until sundown (which was only 6pm, but it felt like 9pm), with multiple trips up and down the orchards, all the while being “encouraged” to “go faster, giddy-up.”  Retreating into our home to what looked like an Ikea display that had been part of a Northridge earthquake, we foraged our way to small, clear spaces where we could all crash, lulled to sleep by the faint essence of drying paint.

Which brings us to Sunday… the day of rest…at least that’s what we’ve heard.  As if to not miss a beat, Sunday started with us just slipping out the door before the painters arrived; AYSO playoffs wait for no one.  Another inspiring, but tragic game, followed by the only suitable response to moral defeat; we arrived early for church, a spiritual victory.  As we sat/stood singing and later introducing ourselves to “people we’ve never met” at the pastor’s request, it quickly became clear to me that I had washed my face and brushed my teeth, but the rest of me was…well, “farm fresh.”  We rushed off to a quick lunch and then home to prepare for the afternoon’s agenda: meeting a lovely little family that was coming to reserve their chicks, moving whatever furniture we could back into the newly painted rooms without scratching the walls (almost), and preparing for the main event of the evening… roasting the “World’s Best Tasting Chicken,” the American Bresse.

Now if you were reading this expecting that it would be a review of the “subtle flavor profile” of this highly-touted, French-pastoral poultry experience…its coming.  But what I’m hoping to demonstrate here is that, of all the weekends in which a sane person might set out to do what can only be described as “attempting to recreate the French Laundry,” it might have been better not to choose the weekend that resembled more of a “post-apocalyptic, family-of-four-on-the-run, freshly-painted-farm-house-with-an-oven-that-has-literally-been-rebuilt-by-the-author” weekend.  But not at Sunbird Farms.  No, this bird was going to be roasted this Sunday, because Sundays are for roasting chickens, eating potatoes and onions, and relaxing…that’s right, I said relaxing!  When this bird was done, Buddy the Elf himself was going to come busting through our door, climb over the desks and mattresses that blocked his path, and congratulate us on the “world’s best tasting chicken.”

In the end, I will say this: no matter what your day has been like, nothing brings it to a close better than sharing a home-cooked meal with family.  As my father-in-law so aptly summarized, “it was worth the effort.”  For those that often ask us “how” does the American Bresse taste, well, it tastes like chicken, if we had any idea what chicken should taste like.  But to be more exact, the texture is excellent, the flavor is rich without any hint of gamy, the breast meat is some of the whitest I’ve seen.  The thighs were like that of a small turkey, with succulent dark meat.  After nearly 20 weeks of pasture, grains, and milk, this bird was delicious, with all the tenderness of a young chicken and the flavor of pastured poultry.  It was worth every penny, and the time invested only made the experience of dinner that much more meaningful.  Unfortunately, Buddy did not show up, but that was probably a good thing.  He would have interrupted a delightful family dinner, on TV trays of course, finished off by homemade lime cake, fresh cut strawberries, and Season 2 of Downton Abbey.  Yes, it was the “world’s best tasting chicken,” and we will enjoy it on many Sunday nights to come.

Blessings,

SF

Recently, after having purchased some organic milk from a local retailer, my wife informed me that she would prefer I not buy that again.  I apologized and let her know that I had been in a hurry and just grabbed the best milk I could at one of our favorite “superstores” (it rhymes with “Rarget”).  Normally, we get our milk from a local source in glass bottles or at the Farmer’s Market (raw, my favorite).  However, because I forgot to get on the delivery for that week, I assumed that “organic” was the next best thing.  She appreciated the effort, but let me know that it “tasted funny.”  I checked the expiration, no problem there, it was about a month away.  Then I had a sip.  Much to my dismay and surprise, it did actually taste funny.  This funny taste and seemingly futuristic expiration date led me to investigate a little.  Talking to another family member, I was advised that all “organic” milk was radiated.  Well, that just didn’t seem like fact, and turns out, it isn’t.  However, the truth was only slightly less disappointing.

It seems that there are fewer “organic” dairies across the country, and as a result, organic milk often has to travel farther.  According to Scientific American, in order for the milk to make these treks, the larger organic dairies heat the milk to “280 degree Fahrenheit for 2 to 4 seconds, killing any bacteria in it.”  Typical pasteurization kills only a portion of the bacteria, just enough to allow it to be on the shelf for a week or so without going bad.  The process used by many larger dairies is call ultrahigh temperature processing, or UHT.  It not only kills some bacteria, it kills all of the bacteria, destroys some of the vitamins,  changes the sugars, and alters the proteins.  All of this adds up to a different tasting, and essentially sterile product.  It’s not necessarily bad for you, but it’s not the best milk on the market.   Once again the implication of a better “organic” product doesn’t insure a higher nutritional quality, and in this case, actually results in a product with lower nutritional value.

What’s the solution?  If you have a choice between organic that has been processed using UHT (most national and regional milk, think “Horizon”), or just a locally produced, traditionally pasteurized milk, the local product will likely have higher counts of beneficial bacteria and proteins.  If you want to go to the next level, look for raw milk from your local farmer’s market (our’s is Organic Pastures), or try organic milk from places like St. Benoit (sold at Whole Foods).  The farm is based in Northern California, raises Jersey cows on pasture (higher cream content, healthy food source), and uses vat pasteurizing that process milk at 145 Fahrenheit, the lowest legal limit.  This allows the milk to be sold regionally, is as close to raw while still being pasteurized, and insures a healthy nutritional content not found in either UHT or traditional pasteurization processes.  It tastes delicious!

The takeaway?  Organic is not a problem, in fact in can be good, but for optimal nutritional value, think of it like this: “it’s necessary, but not sufficient.”

With gratitude,

SF

Wondering what to get for that person on your Christmas list that has everything…how about giving them nothing, and instead giving someone in poverty the gift of prosperity…a cow!  If you haven’t heard of Heifer International, then you’ve come to the right place.  At Sunbird farms, we love the idea of using agriculture to make the world better.  Perhaps no organization is doing this more effectively than Heifer International (see their video here).  As their website says, “for more than 70 years” Heifer has been empowering people to change their lives.  The concept is simple, they provide families in poverty with the tools to create productive lives.  One method is by providing productive livestock.  These animals provide a source of food (like milk), and a source of income (selling the excess).  Through their “12 Cornerstones for Justice and Sustainable Development,” they provide all the education, support and encouragement to help lift families out of poverty and hunger and into a sustainable life.  Are they successful?

From Poverty to Prosperity- Heifer International

Ask the nearly 21 million people they’ve helped so far.  And one of the coolest parts is that you can help too by “shopping” in their awesome catalogue that allows you to donate toward the purchase of these animals.  If this sounds like something you’d like to do this year, why not give the gift of a transformed life to your loved ones, but supporting Heifer International in their name.  You can follow this link to our “registry” where we are hoping to raise $500 for Heifer.  You can pick chickens, buy trees, a water buffalo, or even a heifer.  Join us!

Happy Holidays,

Sunbird Farms

If there was ever anything worth overdosing on, homemade bread would be right at the top.Our new “friend” Gene Logsdon, “The Contrary Farmer,” has really added some much needed perspective in a world obsessed with food fads.  Read his short story at Overdosing On Bread and enjoy his delightful blog.  It appears that wisdom might just come with age after all.

While not nearly as exciting as a new phonebook, we’re pretty excited about the newest copy of Chickens magazine by Hobby Farms.  The January/February 2014, edition is now on sale and there’s great article by our friend Bruce Ingram.  Turning to page 22, Bruce talks about the importance of understanding the pecking order in any flock, and things you should know about roosters, their temperaments, and natural instincts.  Bruce was kind enough to include Sunbird Farms in the article, and we’re thrilled.  It’s a great primer for the new chicken enthusiast.

But that’s not the only reason we’re enjoying this issue.  There is also a great article on Buckeyes by Lesa Wilke that really highlights some of the history and fame of this wonderful breed.  If you happen to be at your local Tractor Supply, Whole Foods, or Lowes, pick up a copy.

Blessings,

SF

Certainly if the Dowager were to have chickens, she would have Orpingtons, likely Jubilees, running around Downton.  With all their stateliness and pomp, it’s hard to imagine that anything less would meet those exacting standards.  Throw in their connection to Queen Elizabeth, and Violet would be over the moon (if she gets that excited).

But if there was ever a chicken that would suit cousin Matthew, it would have to be the Silver Sussex.  A bird with a long and legendary heritage, the Silver Sussex has all the pedigree that any chicken could hope for.  But like Matthew, the Silver Sussex is something a little more than its classic heritage suggests…bringing a little pizzaz and a lot of production.

Like Downton, the history of the Sussex is not without its challenges.  Around the turn of the 20th century, the historic breeders of the Sussex were wowed by new imports, nearly leaving this heritage fowl to disappear into antiquity.  However, like Downton, Sussex breeders rallied around the breed and raised it from almost certain ruin.  Lucky for us, they did.   Our line of Sussex are cousins of the Light Sussex of England, and were recently imported from Australia.  While the original importer is no longer offering these giants to the public, we were lucky enough to get our trio from them just this year.  They are some of our absolute favorites here on the farm.  Their gentle nature, inquisitive personality, and reputation for production is a homesteader’s dream.   

So, who would enjoy our Silver Sussex:

1. Anyone looking for the best in pedigree, good looks, and productivity…yes, we’re talking to you Lady Mary
2. Backyard enthusiasts without a lot of space (sussex do well in close quarters and free range)
3. English estates looking to update
4. Farmer’s market enthusiasts
5. Fans of Downton that can’t believe Matthew is gone (should we have said spoiler alert?)

If this sounds like you, we’d love to hear from you.  We’re starting our waiting list now and hope to be filling orders shortly.

Blessings,

SF

Hey friends, just wanted to let you know we’re on Facebook…. would love it if you would “Like” us on our page!

Thanks!

-SF

Some of you may know that in addition to raising poultry, I’m also a Professor of Business.  One of my favorite concepts in business is the social enterprise.  The idea is that the business model is equally effective at addressing social issues as it is at creating profit (think ‘TOMS’).  One of our goals for Sunbird Farms has been to incorporate a social enterprise effort into the operation.  Preserving and providing heirloom foods in a fast-food market is a social effort, but we wanted to have a more direct impact.

Enter: walnut harvesting.  As the end of the season was wrapping up, we had several individuals working to clean up the rows, stacking and hauling away the broken limbs and branches (walnut trees are mechanically shook, hard enough to make the ground feel like a 3.0 tremor).  It was at this time that I was approached by one of the workers and asked if I sold any of our chickens.  I wasn’t sure what he meant, but when I said our Orpingtons can go for as much as $150, I could see that “these were not the chickens he was looking for…”  Lupe clarified that his mother loved to cook with chicken and would often buy birds at the local swap meet.

Apparently birds are sold at the swap meet for about $10 a piece, clearly a different market than we’re used to.  But this was a wonderful opportunity.  Many people come to us looking for specific breeds, and a large part of those people tend to be “city folk” who can only have hens.  The problem is, nature has about a 50/50 program when it comes to hatching hens and roosters…go figure.  In the cases where we are able to sell just hens (not our preference), we are often left with the odd rooster (no one ever comes around looking for just roosters…imagine that).  Lupe was the answer.  Now we are able to offer Lupe, and his family and friends, chickens that are raised in the healthiest manner, at a price he can afford.  We get to put some higher quality food into the lives of people that may not always have access to it.  A total blessing, or as Michael Scott would say…”a win, win, win.”  Lupe’s family wins, Sunbird Farms wins, and the food system wins.

Blessings,

Sunbird Farms

Surely many of our friends and family have followed this post, hoping to find pictures of our oldest daughter’s wedding.  Sorry to disappoint.  But we’re really excited to share about one of the newest additions to Sunbird Farms: the ancient Styrian Hen.

A bird with many names, “the Celje Hen,” “Stajerke,” “the Old Styrian Hen,” or (in Germany) the “Altsteirer Huhn,” this breed of chicken may be one of the oldest identifiable breeds in Europe.  While some characteristics of the Styrian Hen suggest that it may have some Mediterranean origins, it is best known as the foundational breed of the Styrian region in Austria and Slovenia.  The Styrian Hen is a wonderful chicken, full of life and vigor, they strut around wearing their little crests as if they are aware of their ancient and noble heritage.  Styrian hens can lay up to 200+ eggs a year, and have be touted for centuries as a culinary delight.  If you know us here at Sunbird Farms, it is easy to see that this breed is in our wheelhouse.  We are huge fans of the Austrian Sulmtaler, and now we can celebrate this Austrian breed even more by introducing its foundational ancestor, the Styrian Hen.

Stay tuned for more updates as our little flock develops into this spring…

-Blessings,

SF