It seems my last post got the fur flying and ruffled some feathers over at the MFAA, Millstone Farm Animal Association. There was umbrage taken by its membership, including (in alphabetical order so as not to give precedence to any one species): alpacas, bees, chickens, ducks, geese, goats, lamas and peacocks. Umbrage about the bees, their swarm and their star turn in the July issue of Organic Spa being singled out, because back in June the alpacas, chickens, goats, lamas and peacocks were cited in an article entitled 7 Hotels with Adorable Animal Employees on VetStreet.com.
Now, please cease and desist with the rumors about me showing favoritism to the bees.
While I now risk being accused of having a chicken bias, I think our flock of heritage hens makes a valid point about their eggs being just as important to our operation here at Buttermilk Falls Inn + Spa as the bees honey. You see their eggs are harvested daily to make the cooked to order portion of our guests’ breakfast, as well as for use in Henry’s at the Farm’s kitchen in our house-made scones presented at afternoon tea and in the scrumptious desserts by our new pastry chef Tammy Ogletree, who happens to be married to Henry’s new executive chef, Chad Greer, which warrants a whole post in and of itself. But I digress. Back to the chickens.
Wondering what the word “heritage” means in relation to our hens? It’s pretty much like the more common usage in connection with tomatoes – our hens represent breeds (varieties in the case of tomatoes) that have fallen out of favor in the face of the competition from hybrids commercially bred for quick growth and optimal production or eggs or meat and are therefore at risk for extinction.… Read the rest