Workshop on Chicken Butchery: Mindful Harvesting, Nov. 1, 2014

By | October 19, 2014

From The Living Arts School:

Participate in the process of chicken butchery, from a live chicken to a ready-to-roast bird.  We will guide each participant through the entire process, step-by-step, in a mindful and intentional way.  Students will not only learn the practical details of how to slaughter a chicken for food, but they will also have the opportunity to connect deeper to what it means to be a meat eater.  McCauley Family Farm is dedicated to raising the most ecological, delicious, and truly pasture raised chickens in the Front Range.
Every student can take their delicious chicken home with them after the class.  If you decide you would like more than one chicken to take home, you may purchase and butcher an additional chicken at the discounted rate of $25/bird.   After two birds, the rate is $30/bird.

Instructor Marcus McCauley is all about creating community through food. As manager of his family’s farm, he has brought together a diverse group of talented and passionate people to transform 40 stunning acres into a sanctuary for ecologically-minded farming and foodcrafting. In addition to the McCauley family, the farm is home to chickens, sheep, alpacas, bees and rows upon rows of food crops. Using biodynamic practices, permaculture, and sustainable growing traditions, the farm specializes in bio-regionally adapted seeds of native food species as well as Old World cultivars. Irrigated by natural high mountain snow melt, the fields turn into a verdant landscape every summer. Marcus makes sure to extend the harvest throughout the year: as a trained chef, he’s taken to filling his customers’ pantries with jars of handcrafted foods—everything from wild-fermented kimchi to pickled linden berries and chokecherry jelly—and preparing lunch for lucky volunteers and on Family Farm Days.

No experience necessary.  Please bring a cooler and at least 2 large, leakproof plastic bags.  All other materials and supplies will be provided. Minimum of 4 participants, maximum of 15.  Pre-registration is required.

Saturday, November 1st, 10am-12pm

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