Raising chickens is fun, empowering, and assures that your food is grown the way you want it: clean soils, heritage breeds, and with proper and high quality food inputs. Learn everything you need to know from egg to table for small-scale backyard chicken operation. We’ll cover:The Art & Practice of Incubation: Incubation is critical to sustainability. Understand how to successfully raise replacement birds for the rest of your life. Through learning about embryology and seeing into eggs at different stages of development you will have the basics to become a solid incubator. We’ll cover: Yard Pastured Poultry: Learn how you can turn your yard into a mini pasture and raise heritage birds in small batches throughout the seasons for year-round food. Practical and effective ways to employ chickens on the farm, garden, and homestead. We’ll cover:Home Processing—Using Tools You Already Have or Can Make: Process your own chickens for healthy, high-quality meat and bones. You don’t need thousands of dollars of equipment to process birds. Learn how to humanely, safely, sanitarily and skillfully process your birds. Harvest as needed or all at once. Pat Foreman is a poultry pioneer, local foods and sustainability fanatic, organic farmer, author, pharmacist, international consultant, and instructor extraordinaire. She is the founder of The Gossamer Foundation, a 501(c)(3) dedicated to global sustainability and local foods and the developer and lead instructor of the Chickens and You Training Series leading to the Master Backyard Chicken Keeper Certification. She is the author of City Chicks, co-author of Chicken Tractor, Day Range Poultry, Backyard Market Gardening and A Tiny Home to Call Your Own. Pat has kept poultry for about 25 years with experience ranging from community farm, to a commercial operation with free range, organic layers, broilers and turkeys. Pat has been featured on NPR & BBC.