September 21, 2016 0 Comments
Joyce Farms Poulet Rouge Fermier® chickens have it pretty good. Not only do we raise them naturally and according to some of the same standards used in the French Label Rouge program; We also make sure they live a happy life, doing what chickens like to do, growing in their own space and at their own pace.
What’s a typical day like for a Poulet Rouge® chicken? It starts early – they’re up with the chickens. Not because we make them get up, but because, well, they’re chickens. They roam freely in a small, comfortable poultry houses, surrounded by their fellow chickens. The flocks are small, so each bird has plenty of room, and all of the birds are sure to get the care and attention they deserve.
They’re given access to the outdoors from 9 a.m. until dusk, so the birds can have their own version of “recess” — running, socializing, or just relaxing and catching some rays.
They’re given music to listen to (usually classical, which seems to soothe them), and toys to play with, like these hanging CDs. Chickens love bright shiny objects.
Occasionally they might even engage in some yard games, like this friendly staring contest.
October 11, 2024 0 Comments
In the wake of Hurricane Helene's devastation, Asheville’s culinary community is coming together to offer more than just food. From hosting fundraising events to donating meals and resources, these chefs, restaurateurs, and food artisans are playing a vital role in relief efforts, feeding hope to those in need.
August 30, 2024 0 Comments
As consumers become more conscious about the origins of their food, labels on meat and poultry offer reassurance that our choices align with our values. However, new USDA guidelines aimed at strengthening these claims bring a new challenge: balancing trust in these labels with the rising costs of maintaining them, especially for small producers. Explore how these changes could impact the food you choose and the diversity of options available.
August 26, 2024 0 Comments
A look back at our 2021 #CelebrateMeat initiative, meant to challenge the growing calls to cancel meat. By collaborating with chefs, experts, and thought leaders, we showcased how responsibly raised meat is not just good for the planet but also worth celebrating. Reflect on our journey and explore the powerful voices that made this campaign a success.
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