Where to buy chickens in Colorado Urban Homesteading

    Classes and Events

    Event List
    Friday, June 30, 2017 3:00 PM

    This event will NOT be hosted at the store.  Please email Anna Lord (nylords@ix.netcom.com) if you are interested in attending.

    Have you ever considered raising your own meat chickens?

    Do you currently have laying hens and wonder what you’ll do when they finish laying?

    Did you accidently end up with a rooster that you aren’t allowed to keep?

    Do you wonder if you’d be able to dispatch and butcher your chickens yourself?

    If you answered “yes” to any of these questions, join me for an-as-hands-on-as-you-want-it-to-be lesson on how to dispatch and butcher chickens for the family table.

    During the lesson we will: 

    1. Discuss the pros and cons of the types of chickens that are raised for meat.
    2. Discuss the pros and cons of several dispatching methods and witness my suggested methods
    3. Learn the proper way to scald and pluck a chicken and pick up tips to make it go quickly.
    4. Discuss the necessary tools as well as a few more that are nice to have.
    5. Learn about chicken anatomy and see two methods of cleaning and butchering chickens
    6. Talk about storage, cooking and clean-up to reduce the possibility of bacterial contamination.

    Dates and times:  I will be butchering my meat chickens starting Friday, June 30th and hoping to be done by no later than Sunday, July 9th.  My preferred dates and times would be:

                              Friday, June 30th and Friday July 7th from 3:00-5:30(ish) and

    Saturday, July 1st and Saturday, July 8th from 10:00 – 12:30(ish)

    But I am willing to work with other times and dates if I have three or more people who request a particular date and time.

    Cost:  $10.00 for all who are willing to come and participate/help with plucking and butchering.

    $15.00 if you simply want to come and watch and learn.

    About the teacher:  Anna Lord has been raising egg chickens since 2010, adding her first meat chickens in 2011.  She added turkeys in 2012 and ducks in 2013, finally adding rabbits in 2017.  Her goal is to raise food for the family table in a way that is as healthy, natural and compassionate as possible.  She strives to make sure that her animals have plenty of room to move and forage, fresh air and quality feed and are raised in a stress free environment.  She makes every effort to dispatch her livestock in a way that is quick and  stress-free.

    Saturday, July 01, 2017 10:00 AM

    This event will NOT be hosted at the store.  Please email Anna Lord (nylords@ix.netcom.com) if you are interested in attending.

    Have you ever considered raising your own meat chickens?

    Do you currently have laying hens and wonder what you’ll do when they finish laying?

    Did you accidently end up with a rooster that you aren’t allowed to keep?

    Do you wonder if you’d be able to dispatch and butcher your chickens yourself?

    If you answered “yes” to any of these questions, join me for an-as-hands-on-as-you-want-it-to-be lesson on how to dispatch and butcher chickens for the family table.

    During the lesson we will: 

    1. Discuss the pros and cons of the types of chickens that are raised for meat.
    2. Discuss the pros and cons of several dispatching methods and witness my suggested methods
    3. Learn the proper way to scald and pluck a chicken and pick up tips to make it go quickly.
    4. Discuss the necessary tools as well as a few more that are nice to have.
    5. Learn about chicken anatomy and see two methods of cleaning and butchering chickens
    6. Talk about storage, cooking and clean-up to reduce the possibility of bacterial contamination.

    Dates and times:  I will be butchering my meat chickens starting Friday, June 30th and hoping to be done by no later than Sunday, July 9th.  My preferred dates and times would be:

                              Friday, June 30th and Friday July 7th from 3:00-5:30(ish) and

    Saturday, July 1st and Saturday, July 8th from 10:00 – 12:30(ish)

    But I am willing to work with other times and dates if I have three or more people who request a particular date and time.

    Cost:  $10.00 for all who are willing to come and participate/help with plucking and butchering.

    $15.00 if you simply want to come and watch and learn.

    About the teacher:  Anna Lord has been raising egg chickens since 2010, adding her first meat chickens in 2011.  She added turkeys in 2012 and ducks in 2013, finally adding rabbits in 2017.  Her goal is to raise food for the family table in a way that is as healthy, natural and compassionate as possible.  She strives to make sure that her animals have plenty of room to move and forage, fresh air and quality feed and are raised in a stress free environment.  She makes every effort to dispatch her livestock in a way that is quick and  stress-free.

    Saturday, July 01, 2017 10:30 AM

    Instructor: Diana Ford of Li'l Bit Farms Cost: $60

    This is a hands-on class that will teach you the basics of cold process soapmaking. Diana will walk participants through one regular batch of soap, and then through a trickier batch with goat milk.  You'll go home with gloves, goggles, 2 pounds of soap, and a new skill!  Call to reserve your space today!

    Saturday, July 01, 2017 2:30 PM

    Instructor:  Diana Ford Cost:  $20

    Can’t find a lotion with a scent that you like? Learn how to make all of these products in your kitchen with simple ingredients you can pronounce! Students will leave with multiple samples of each of these products.

    Friday, July 07, 2017 3:00 PM

    This event will NOT be hosted at the store.  Please email Anna Lord (nylords@ix.netcom.com) if you are interested in attending.

    Have you ever considered raising your own meat chickens?

    Do you currently have laying hens and wonder what you’ll do when they finish laying?

    Did you accidently end up with a rooster that you aren’t allowed to keep?

    Do you wonder if you’d be able to dispatch and butcher your chickens yourself?

    If you answered “yes” to any of these questions, join me for an-as-hands-on-as-you-want-it-to-be lesson on how to dispatch and butcher chickens for the family table.

    During the lesson we will: 

    1. Discuss the pros and cons of the types of chickens that are raised for meat.
    2. Discuss the pros and cons of several dispatching methods and witness my suggested methods
    3. Learn the proper way to scald and pluck a chicken and pick up tips to make it go quickly.
    4. Discuss the necessary tools as well as a few more that are nice to have.
    5. Learn about chicken anatomy and see two methods of cleaning and butchering chickens
    6. Talk about storage, cooking and clean-up to reduce the possibility of bacterial contamination.

    Dates and times:  I will be butchering my meat chickens starting Friday, June 30th and hoping to be done by no later than Sunday, July 9th.  My preferred dates and times would be:

                              Friday, June 30th and Friday July 7th from 3:00-5:30(ish) and

    Saturday, July 1st and Saturday, July 8th from 10:00 – 12:30(ish)

    But I am willing to work with other times and dates if I have three or more people who request a particular date and time.

    Cost:  $10.00 for all who are willing to come and participate/help with plucking and butchering.

    $15.00 if you simply want to come and watch and learn.

    About the teacher:  Anna Lord has been raising egg chickens since 2010, adding her first meat chickens in 2011.  She added turkeys in 2012 and ducks in 2013, finally adding rabbits in 2017.  Her goal is to raise food for the family table in a way that is as healthy, natural and compassionate as possible.  She strives to make sure that her animals have plenty of room to move and forage, fresh air and quality feed and are raised in a stress free environment.  She makes every effort to dispatch her livestock in a way that is quick and  stress-free.

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