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Joel Salatin and his family own and operate Polyface Farm, arguably the nation's most famous farm since it was profiled in Michael Pollan's New York Times bestseller, The Omnivore's Dilemma and two subsequent documentaries, Food, Inc., and Fresh. An accomplished author and public speaker, Salatin has authored seven books. Recognition for his ecological and local-based farming advocacy includes an honorary doctorate, the Heinz Award, and many leadership awards.
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Salatin gives a step-by-step guide to his innovative method of raising meat chickens on pasture. This book has been used by hundreds of total novices to build up profitable small-farm broiler businesses. Salatin gives clear descriptions and makes lavish use of photographs to get his points across. Pastured broilers taste better than store-bought, and the manure left behind by the pastured chickens has rejuvenated our pasture. The work is pleasant and isn't strenuous. The hardest part is becoming proficient at butchering. Salatin lays out the method, but learning to do it quickly takes practice. My wife studied this book, followed the instructions carefully, and has had three successful seasons of broiler production, and is looking forward to season #4.
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82 of 83 people found the following review helpful
From a family who is proving it's still possible to make a good living on the American small farm. Includes an index and excerpts from marketing newsletters. This workable production model covers every aspect of pasture-grazed chickens from building pens to processing the meat to how to talk to your customers. Don't let the price throw you: what you are buying in this book is information - & valuable information at that for anyone serious about profitable alternatives in agriculture. There is also a 45 minute video available.
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79 of 83 people found the following review helpful
Back yard growers or for a full time income, Saladin offers a unique approach that anyone can use to supplement income or just improve their diet with meat and eggs grown your way. Fascinating approach that makes poultry a cottage industry once again.
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45 of 46 people found the following review helpful
Details, details, details - this book is loaded with them, even the less than pleasant ones. Well written, logical, practical - an excellent book. It covers everything from getting the chicks to slaughtering the full grown birds and transferring them to the customer. I look forward to reading the rest of Joel's books about his unique style of farming, and hope for the day when this type of sustainable agriculture will become the norm.
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29 of 30 people found the following review helpful
This book is essential for anyone considering poultry production as a business. Following this book will save time, stress, money and more. Nothing is smooth or perfect, but when using the experience the Salatin's have under their belt will greatly reduce the number of disasters. They took most of the oops's out of the equation.
This book covers in detail everything from why you should go this route, to what the "big hats" do and why that isnt the route to go. He explains in so much detail that I feel after reading this book you can safely gauge whether this business would work for you.
This book contains everything you need to begin today. It discusses the equipment, the government certification requirements, or more accurately what sort of operation doesn't have to deal with those restrictions. He discusses the chicken tractors, how to make them, how to not make them. Discusses seasonal processing, the actual nitty gritty about the processing and more, oh so much more.
I learned a great deal from this book, I was so impressed that I have his Salad Bar Beef on order. I believe this book represents a turn key business. A person purchases the rights to open a fast food chain, you spend 1 mil to have the right to use a clown to advertise your hamburger's and get to tap the experience of everyone that has opened that type of company... this book is no different. The purchase price of the book is a great value when you consider this is experience talking, this shows all of the details, this shows everything including the day to day life and how to find customers.
Sounds to me like the 1 million dollar turn key franchise. Except this is anything but a franchise, he points out family business and not empires are the way to go... and I have to agree with him.Read more ›
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29 of 30 people found the following review helpful
Joel Salatin has once agian proven that there is demand for high quality natural foods. And that the possibiltys are infinite, as limitless as your imagination. This book shows how to market, what kind of feed he uses, how not to live on the land but to live with the land. The more I read these books of his, the more bright the future seems. I'm 18 and my broilers and bees can't keep up with demand. There has never been a better opportunity. YOU CAN FARM! I am.
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48 of 53 people found the following review helpful
Joel Salatin put into words what many of us are looking for...a cost effective way to "get back to nature" by farming, and providing healthy food options at the same time! His unique approach to ideas gets my imagination going. I would recommend this book to anyone interested in purchasing homegrown produce and meats, and anyone wanting to try their hand at raising them. Very practical.
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27 of 30 people found the following review helpful
Salatin gives a step-by-step guide to his innovative method of raising meat chickens on pasture. This book has been used by hundreds of total novices to build up profitable small-farm broiler businesses. Salatin gives clear descriptions and makes lavish use of photographs to get his points across. Pastured broilers taste better than store-bought, and the manure left behind by the pastured chickens has rejuvenated our pasture. The work is pleasant and isn't strenuous. The hardest part is becoming proficient at butchering. Salatin lays out the method, but learning to do it quickly takes practice. My wife studied this book, followed the instructions carefully, and has had three successful seasons of broiler production, and is looking forward to season #4.
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