"The Alliance's annual Summit brings together thought leaders in the agriculture and food industries to discuss hot-button issues and out-of-the-box ideas to connect everyone along the food chain, engage influencers and protect the future of animal agriculture. The 2021 event, themed 'Obstacles to Opportunities,' is set primarily for May 5 and 6. Preconference webinars are scheduled for the five business days leading up to the main event, beginning this Wednesday, April 28."
Fermenting chicken feed is an easy and inexpensive way to improve the nutritional value of your chickens food, leading to overall better health -- and quality of eggs! It takes very little supplies and time to do. Come learn how!
Prep Time: 5 mins Fermentation Time: 3 d
Large glass jar, mixing bowl, bucket, or other container (BPA-free preferred)
1-2 servings chicken feed of choice
Add enough chicken feed to the container for one or two days servings for your flock.
1: Pour dechlorinated or filtered water over the top of the feed. Add enough so that the feed is fully submerged and has a couple inches of room to expand. (If needed, simply leave a glass of city tap water out at room temperature overnight to allow the chlorine to dissipate.)
2: Cover the top of the container with a loose-fitting lid, plate, or other makeshift lid. It doesn't need to be air tight.
3: Set the container in a location with moderate temperatures for three to four days to ferment (such as out on the counter, in the garage, etc).
4: Check and stir it each day. Add additional water if the feed has absorbed it all.
5: After 3 to 4 days (our chickens prefer day 3) give them the fermented feed. If it hasn't absorbed all of the water, you can either drain it off and discard, or reserve the liquid to jump start a new batch of fermented feed.
6: Repeat as desired, and develop a schedule. Since it takes a few days to ferment, some folks start staggered batches every day (put a date on the container!) in order to have a finished batch of fermented feed available at all times.
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"The world’s first 3-D-printed ribeye steak was unveiled this week by an Israeli start-up focused on cultured meat technology. Lab grown meat, much like the plant-based products that have already reached a grocery store near you, seeks to disrupt your business and steal your market share..."
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"This April, the USDA reported that a highly pathogenic case of H7N3 was found on a turkey farm in South Carolina and that it appeared to have mutated from a low pathogenic strain that had already been present in the area.
"'Luckily, it was H7N3, which the CDC says causes mild to moderate illness in humans. That’s the good news,” deCoriolis said. “But this is something that’s happening all the time. This is an ongoing emergency.'"