The Good Shepherd Poultry Ranch is nationally renown by farmers and chefs alike; Frank is a pioneer in the field of heritage breeding methods and agroecology, he has taught countless top chefs how to prepare heritage poultry, and he has been featured in publications ranging from the New York Times to National Geographic to Vogue.
The Institute will be an educational hub for breeding poultry, training farmers and students, partnering with institutions, informing the public, and training chefs, and will serve as a model for system-wide agricultural and ecological innovation. Craig Watts went into chicken farming as a contract farmer for one of the biggest chicken companies in the country, Perdue Farms, in order to support his family.
But after 22 years of raising chickens for one of the largest chicken companies in the US, Craig was at his breaking point and did something no one has done before.
He invited a farm animal welfare organization, Compassion in World Farming, onto his farm to help tell his story. The public was shocked by the conditions of a standard chicken farm. Afterwards, Perdue became the first major chicken company to publish a detailed animal welfare policy, pledging to share transparent metrics to be held accountable for animal welfare.
Jim Keen is a veterinarian and infectious disease ecologist-epidemiologist with 27 years of teaching, research and field experience in livestock health, food safety, veterinary public health and emerging and zoonotic infections. Anticipating reader objections, Mr. Martin Luther King Jr. Tell us what you think. Please upgrade your browser. See next articles.
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