Comments on: Blood, guts and feathers http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/ At Chefs Collaborative, our growing community of chefs, farmers, fishers, educators, and food lovers is dedicated to promoting sustainable cuisine. Join Us! Tue, 13 Jul 2010 17:24:31 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Free Picks http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/comment-page-1/#comment-590 Free Picks Wed, 10 Feb 2010 05:15:07 +0000 http://chefscollaborative.org/?p=2779#comment-590 Great Job Mate! I agree with your Blog and I will be back to check it more in the future so please keep up your work. I love your content & the way that you write. Great Job Mate! I agree with your Blog and I will be back to check it more in the future so please keep up your work. I love your content & the way that you write.

]]> By: LeighB http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/comment-page-1/#comment-519 LeighB Wed, 18 Nov 2009 18:37:38 +0000 http://chefscollaborative.org/?p=2779#comment-519 Hi John, How big is your operation? Do any local chefs ever volunteer? At Pete & Jen's there is at least one chef who is a regular. He even contracted with them to raise a couple of pigs for the restaurant. Hi John,

How big is your operation? Do any local chefs ever volunteer? At Pete & Jen’s there is at least one chef who is a regular. He even contracted with them to raise a couple of pigs for the restaurant.

]]> By: John Shaw http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/comment-page-1/#comment-518 John Shaw Wed, 18 Nov 2009 18:29:46 +0000 http://chefscollaborative.org/?p=2779#comment-518 My wife (Barb) and I have a similar operation. We process birds on Saturdays during the season, with the help of several volunteers. It is a wonderful thing to be a part of. We are so thankful for thier support as well as the support from the rest of our community. John & Barb Shaw Shaw Family Farm Truckee, California reconnect... My wife (Barb) and I have a similar operation. We process birds on Saturdays during the season, with the help of several volunteers. It is a wonderful thing to be a part of. We are so thankful for thier support as well as the support from the rest of our community.
John & Barb Shaw
Shaw Family Farm
Truckee, California
reconnect…

]]> By: LeighB http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/comment-page-1/#comment-510 LeighB Mon, 16 Nov 2009 14:25:48 +0000 http://chefscollaborative.org/?p=2779#comment-510 Deanna, Definitely. If you ever find a similar project up your way let us know! L. Deanna,

Definitely. If you ever find a similar project up your way let us know!

L.

]]> By: LeighB http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/comment-page-1/#comment-509 LeighB Mon, 16 Nov 2009 14:23:15 +0000 http://chefscollaborative.org/?p=2779#comment-509 Beth, Glad to hear you're learning about sustainability in culinary school! I'll bet if you looked around you could find community farms in your area where volunteers can do work like we talked about above. Thanks for reading! Beth,

Glad to hear you’re learning about sustainability in culinary school! I’ll bet if you looked around you could find community farms in your area where volunteers can do work like we talked about above.

Thanks for reading!

]]> By: Beth http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/comment-page-1/#comment-508 Beth Mon, 16 Nov 2009 06:46:34 +0000 http://chefscollaborative.org/?p=2779#comment-508 So I actually got assigned to do a bit of research about this website when I stumbled upon this. I am a culinary student at Grand Rapids Community College in Grand Rapids, Michigan. Our chef is very passionate about educating his students about sustainability, factory farming, etc. After learning about factory farming I became very interested in animal husbandry and taking part in the food I eat and prepare. This concept is such a great idea and I'm so glad that there are other out there who want to take part in preparing their food. So I actually got assigned to do a bit of research about this website when I stumbled upon this. I am a culinary student at Grand Rapids Community College in Grand Rapids, Michigan. Our chef is very passionate about educating his students about sustainability, factory farming, etc. After learning about factory farming I became very interested in animal husbandry and taking part in the food I eat and prepare. This concept is such a great idea and I’m so glad that there are other out there who want to take part in preparing their food.

]]> By: deanna d'angelo-karpe http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/comment-page-1/#comment-505 deanna d'angelo-karpe Sat, 14 Nov 2009 18:17:54 +0000 http://chefscollaborative.org/?p=2779#comment-505 I love it..finally what a wonderful project I would love to spend the day being a part of that. We all need to know and understand our food system better so important! Woodstock Underground Kitchen Chef..deanna I love it..finally what a wonderful project I would love to spend the day being a part of that. We all need to know and understand our food system better so important!
Woodstock Underground Kitchen Chef..deanna

]]> By: Leigh http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/comment-page-1/#comment-494 Leigh Thu, 12 Nov 2009 19:27:12 +0000 http://chefscollaborative.org/?p=2779#comment-494 Carolyn, Thanks for reading! Pete and Jen's Backyard Birds are great friends doing great work! Carolyn,

Thanks for reading! Pete and Jen’s Backyard Birds are great friends doing great work!

]]> By: Carolyn http://chefscollaborative.org/2009/11/03/blood-guts-and-feathers/comment-page-1/#comment-481 Carolyn Thu, 05 Nov 2009 14:55:33 +0000 http://chefscollaborative.org/?p=2779#comment-481 Wow, I'm very impressed you got over the "eww" factor. Sounds like it was a worthwhile and memorable experience! Wow, I’m very impressed you got over the “eww” factor. Sounds like it was a worthwhile and memorable experience!

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