New Times / News
The following articles were printed from New Times [newtimesslo.com] - Volume 29, Issue 5
Cougars & Mustangs
BY CHRIS WHITE-SANBORN
Are you feeling a bit peckish? Have you, on numerous occasions, asserted your political ideology far past what is socially acceptable only to regretfully change your mind as your friends made a much more compelling counterargument? *clears throat* Um, that is to say, do you have a taste for eating crow? Well, lucky for you, this September, from the 5th to the 7th, Cal Poly SLOcavore will be hosting Heritage Poultry Weekend!
On each of the three days of HPW, a different hands-on opportunity to learn about heritage poultry (and yes, some of that opportunity includes eating it) will manifest itself for your about-heritage-poultry-learning pleasure. But, for a simple rundown, what is heritage poultry? Well, this refers to long-standing breeds of birds that have been selectively bred to help ensure long lives, hardy poultry with healthier growth cycles for better poultry product ... or, as my research seems to suggest, hardiness in combating the extinction of that particular breed. It’s undoubtedly more exciting than my writing suggests, so why not check it out? The first event, from 6 to 9 p.m. on Sept. 5, is the Celebration of Central Coast Foods dinner, featuring locally grown heritage poultry prepared by chef Steve Pope, who specializes in cooking with heirloom breeds. Other farm-fresh regional foods are to be prepared by Pandee Pearson, and the dinner itself will feature Central Coast wines. For $59, you can enjoy this scrumptious dinner at Santa Margarita’s Rinconada Dairy.
The following day, Sept. 6, a training workshop titled the Heritage Poultry Intensive will be led by Jim Adkins, a nationally-recognized poultry expert and founder of the Sustainable Poultry Network. The workshop educates participants on raising heritage poultry for farming, marketing exhibition, preservation, or even fun. Participants will learn about proper identification techniques for ensuring a bird really is defined by the American Poultry Association’s Standard of Perfection as heritage, and how to determine which heritage they might most benefit from raising. The workshop costs $125 to attend, and will occur at Santa Margarita’s Pozo Organic Farm from 9 a.m. to 4 p.m.
Finally, on Sept. 7, Advantage Training in Heritage Poultry Husbandry will occur, taking what has already been learned at the previous day’s workshop and expanding greatly upon it. Participants will receive one-on-one consultation with Adkins. This second workshop is $100 and occurs, once again, at Santa Margarita’s Pozo Organic Farm, this time from 9 a.m. to 1 p.m. Happy trails, future bird farmers!
Intern Chris White-Sanborn was given the bird once for making so many bird puns. Don’t encourage him to keep making them at email@example.com.
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