Chelsea Green Publishing

Pastured Poultry Profit$

Pages:334 pages
Book Art:Black and white photos
Size: 6 x 9.1 inch
Publisher:Polyface
Paperback: 9780963810908
Pub. Date July 01, 1996

Pastured Poultry Profit$

Availability: In Stock

Paperback

Available Date:
July 01, 1996

$35.00

A couple working six months per year for 50 hours per week on 20 acres can net $25,000-$30,000 per year with an investment equivalent to the price of one new medium-sized tractor. Seldom has agriculture held out such a plum. In a day when main-line farm experts predict the continued demise of the family farm, the pastured poultry opportunity shines like a beacon in the night, guiding the way to a brighter future.

ABOUT THE AUTHOR

Joel Salatin

Joel Salatin and his family own and operate Polyface Farm, arguably the nation's most famous farm since it was profiled in Michael Pollan's New York Times bestseller, The Omnivore's Dilemma and two subsequent documentaries, Food, Inc., and Fresh. An accomplished author and public speaker, Salatin has authored seven books. Recognition for his ecological and local-based farming advocacy includes an honorary doctorate, the Heinz Award, and many leadership awards.



AUTHOR EVENTS

October 07, 2016

Joel Salatin at Redeeming the Dirt Conference

2525 Rainbow Drive, Gadsden, AL, 35901 | Joel Salatin
Joel Salatin will present at the 2016 Redeeming the Dirt Conference. This event will take place at Meadowbrook Baptist Church in Gadsden, AL from October 7-8. Participants will also have the chance to register for a special fund-raising lunch with Joel.

See all Events by this Author

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The Sheer Ecstasy of Being a Lunatic Farmer

The Sheer Ecstasy of Being a Lunatic Farmer

By Joel Salatin

Foodies and environmentally minded folks often struggle to understand and articulate the fundamental differences between the farming and food systems they endorse and those promoted by Monsanto and friends. With visceral stories and humor from Salatin's half-century as a "lunatic" farmer, Salatin contrasts the differences on many levels: practical, spiritual, social, economic, ecological, political, and nutritional.

In today's conventional food-production paradigm, any farm that is open-sourced, compost-fertilized, pasture-based, portably-infrastructured, solar-driven, multi-speciated, heavily peopled, and soil-building must be operated by a lunatic. Modern, normal, reasonable farmers erect "No Trespassing" signs, deplete soil, worship annuals, apply petroleum-based chemicals, produce only one commodity, erect Concentrated Animal Feeding Operations, and discourage young people from farming.

Anyone looking for ammunition to defend a more localized, solar-driven, diversified food system will find an entire arsenal in these pages. With wit and humor honed during countless hours working on the farm he loves, and then interacting with conventional naysayers, Salatin brings the land to life, farming to sacredness, and food to ministry.

Divided into four main sections, the first deals with principles to nurture the earth, an idea mainline farming has never really endorsed. The second section describes food and fiber production, including the notion that most farmers don't care about nutrient density or taste because all they want is shipability and volume. The third section, titled "Respect for Life," presents an apologetic for food sacredness and farming as a healing ministry. Only lunatics would want less machinery and pathogenicity. Oh, the ecstasy of not using drugs or paying bankers. How sad. The final section deals with promoting community, including the notion that more farmers would be a good thing.

Available in: Paperback

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The Sheer Ecstasy of Being a Lunatic Farmer

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Paperback $25.00

Holy Cows and Hog Heaven

Holy Cows and Hog Heaven

By Joel Salatin

Holy Cows and Hog Heaven is written by an honest-to-goodness-dirt-under-the-fingernails, optimistic clean good farmer. His goal is to:

  • Empower food buyers to pursue positive alternatives to the industrialized food system
  • Bring clean food farmers and their patrons into a teamwork relationship
  • Marry the best of western technology with the soul of eastern ethics
  • Educate food buyers about productions
  • Create a food system that enhances nature's ecology for future generations

Holy Cows and Hog Heaven has an overriding objective of encouraging every food buyer to embrace the notion that menus are a conscious decision, creating the next generation's world one bite at a time.

Available in: Paperback

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Holy Cows and Hog Heaven

Joel Salatin, Michael Pollan

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Salad Bar Beef

Salad Bar Beef

By Joel Salatin

In a day when beef is assailed by many environmental organizations and lauded by fast-food chains, a new paradigm to bring reason to this confusion is in order. With farmers leaving the land in droves and plows poised to "reclaim" set-aside acres, it is time to offer an alternative that is both land and farmer friendly.

Beyond that, the salad bar beef production model offers hope to rural communities, to struggling row-crop farmers, and to frustrated beef eaters who do not want to encourage desertification, air and water pollution, environmental degradation and inhumane animal treatment. Because this is a program weighted toward creativity, management, entrepreneurism and observation, it breathes fresh air into farm economics.

Available in: Paperback

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Salad Bar Beef

Joel Salatin

Paperback $35.00

The Joel Salatin Set (3-Book Bundle)

The Joel Salatin Set (3-Book Bundle)

By Joel Salatin

Set includes: The Sheer Ecstasy of Being a Lunatic Farmer, You Can Farm: The Entrepreneur's Guide to Start and Succeed in a Farming Enterprise, and Salad Bar Beef.

Available in: Quantity pack

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The Joel Salatin Set (3-Book Bundle)

Joel Salatin

Quantity pack $90.25

AUTHOR VIDEOS

Joel Salatin: Building Forgiveness into the System

Joel Salatin, Polyface Farms - Folks This Ain't Normal

Joel Salatin, Polyface Farms - Folks This Ain't Normal

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Permaculture designer and farmer Shawn Jadrnicek is a master at engaging the free forces of nature to create sustainable food production systems. He weaves water, wind, sunlight, convection, gravity, and decomposition into his projects, showing us how to create sustenance in our landscapes with little effort or work on our part.

The Bio-Integrated Farm is a must-read, twenty-first-century manual for managing these natural resources and brings system farming and permaculture to a whole new level.

Jadrnicek’s groundbreaking insights into permaculture go beyond the term’s philosophical foundation to create hardworking farm-scale designs. Holding his designs to a higher standard, Jadrnicek’s components serve at least seven functions, while classical permaculture theory only seeks at least two functions. With every additional function that a component performs, the design becomes more advanced and saves even more energy.

A bio-integrated greenhouse, for example, doesn’t just extend the season for growing vegetables; it also serves as a rainwater collector, a pond site, an aquaponics system, and a heat generator. The Bio-Integrated Farm offers in-depth information about designing and building a wide range of bio-integrated projects including:

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Jadrnicek focuses on his experience as farm manager at the Clemson University Student Organic Farm and at his residence in the foothills of the Blue Ridge Mountains. He created permaculture patterns that simplified the operation of the 125-share CSA farm while reducing reliance on outside resources. His landscape requires only the labor of harvesting, and the only outside input he buys is a small amount of chicken feed. Jadrnicek’s prevalent theme is using water to do the work. Although applicable in many climates, his designs are particularly important for areas coping with water scarcity.

If you are interested in spending less time maintaining your farm or homestead, if you want to increase productivity, if you want to decrease your dependency on outside resources, or if you are curious about how to inexpensively extend your growing season, then this book is for you. The process is simple—put nature to work through intelligent design.

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Joan Dye Gussow is an extraordinarily ordinary woman. She lives in a home not unlike the average home in a neighborhood that is, more or less, typically suburban. What sets her apart from the rest of us is that she thinks more deeply--and in more eloquent detail--about food. In sharing her ponderings, she sets a delightful example for those of us who seek the healthiest, most pleasurable lifestyle within an environment determined to propel us in the opposite direction. Joan is a suburbanite with a green thumb, with a feisty, defiant spirit and a relentlessly positive outlook.

At the heart of This Organic Life is the premise that locally grown food eaten in season makes sense economically, ecologically, and gastronomically. Transporting produce to New York from California--not to mention Central and South America, Australia, or Europe--consumes more energy in transit than it yields in calories. (It costs 435 fossil fuel calories to fly a 5-calorie strawberry from California to New York.) Add in the deleterious effects of agribusiness, such as the endless cycle of pesticide, herbicide, and chemical fertilizers; the loss of topsoil from erosion of over-tilled croplands; depleted aquifers and soil salinization from over-irrigation; and the arguments in favor of "this organic life" become overwhelmingly convincing.

Joan's story is funny and fiery as she points out the absurdities we have unthinkingly come to accept. You won't find an electric can opener in this woman's house. In fact, you probably won't find many cans, as Joan has discovered ways to nourish herself, literally and spiritually, from her own backyard. If you are looking for a tale of courage and independence in a setting that is entirely familiar, read her story.

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In backyards and on rooftops all over the world, the top-bar hive design is revolutionizing the art and practice of beekeeping. With top-bar hives the bees naturally construct their own wax combs rather than relying on prefabricated frames of plastic cell foundation in a typical box-type hive. And top-bar hives are now being used to raise healthy bees organically, without the use of antibiotics, miticides, or other chemical inputs.

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About Top-Bar Beekeeping:

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About Top-Bar Beekeeping with Les Crowder and Heather Harrell (DVD):

A hands-on workshop in the field from master beekeeper Les Crowder, focusing on how to manage bees naturally using the innovative top-bar hive system.

In this instructive video, New Mexico beekeeper Les Crowder shares his thirty years' experience in developing best practices for working with bees in top-bar hives. Les and Heather Harrell, authors of Top-Bar Beekeeping (Chelsea Green, 2012) discuss everything from hive management techniques to how to harvest and process honey and beeswax to the best plants to grow for the foraging bees.

The natural, low-stress methods outlined in this video are perfect for home or hobbyist beekeepers who have the time and interest that’s necessary to manage bees intensively and holistically. The material will also be valuable for home orchardists, gardeners, and permaculture practitioners who are interested in bees as pollinators, as well as for their honey and beeswax.

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