Comments jensing528 has made
I also wanted to add, if anyone cares, the correct incubation temp is 99.5'f. Also that once an egg has been refrigerated it is no longer viable. They can be held between 55-70' f for up to a week before incubation. The hatcheries also sell some of the extra cockerels for reptile food. I have seen them on websites that sell meal worms and other insects to people who raise reptiles.
I was raised on a farm and we had a whole range of animals, from chickens to cows. We always took care of our animals and let them free range when possible. We had to lock up the poultry at night because of predatos. They always got the best food and shelter. I do raise chickens,ducks and turkeys now on a small scale for family use and to sell the extra eggs. I buy them straight run, males and females and I try to get them from the smaller preservation hatcheries that care about the animals not just the bottom line. I buy heritage breeds that are duel purpose. The extra roosters or any of the males I have get sold to someone else who wants one for their hens or get butchered for my family. I do this the most humane way possible. I do keep a few for fertile eggs, they can help protect the hens from some predators they are also beautiful.
I know there are going to be some people out there upset because I do this, but I don't always agree with what others do or say either. I do what I think is right for myself and my family as does anyone out there.
On Ask Umbra on sex ... chicken sex, that is posted 2 months, 2 weeks ago 14 ResponsesLunches
I recently started working part time as a lunch lady. I cannot believe some of the things that are served. Yogurt with lots of sugar, the same with some of the cereal. The cooks do try to add fresh produce and they do make many of the main dishes. The menu is made by the people in the head office and the amount of processed food offered has to do with budget. But even when the kids are offered fresh fruit, mixed salads and from scratch wheat rolls they tend to throw it out. Also the cooks can get in trouble by vearing from the set menu, say offering an apple instead of canned apple sauce. Another disturbing trend many new schools are not installing dishwashers and using all disposables to serve the kids.On Maverick chef Ann Cooper aims to spark a nationwide school-lunch revolution posted 2 years, 10 months ago 20 Responses