Tag Archives: chickens

seeds, chicks, and bees

Happy Friday folks!

It’s the end of January and I’ve got lots to talk about for this week, so here goes!

We are starting to get our seeds in stock! Right now we have a few select varieties from Root and Radicle Seed Co. (that’s me) and next week we’ll be getting a nice selection from Deep Harvest on Whidbey Island.

Next up: bees. We just got some mason bees in, as well as some straws for the mason bee houses and a little booklet on how to have and care for your bees. On Sunday there is also a free class here at the Co-op Warehouse all about Mason bees. Please sign up at info@seattlefarmcoop.com!

In preparation for chick season, we brought in some new waterers and feeders. Also, for all you procrastinators, it isn’t too late to order chicks. We still have plenty of Black and Gold Sex-Links and White Plymouth Rocks left, and a few Australorps, Wyndottes, and Buff Orpingtons. Ordering deadline is February 16th!

Also, for those of you who have been asking for large mason jars, we just got half gallon wide-mouth jars in. These are the perfect size for making yogurt, kombucha, or other fermented vegetables. Jars are $3.38 each retail/$2.97 member, or $16.24/$14.29 per case. That’s a savings of $4.04 if you buy the whole case!!

Last on my list today, we have two upcoming Yard to Table workshops at some local libraries. The first one is Saturday, February 6th at noon, at Boulevard Park Library 12015 Roseberg Ave. S. The other one is at Renton Public Library 100 Mill Ave. S. on Sunday, February 14th at 2 pm. You’ll learn about chickens, goats, bees, and veggies. Come one, come all, they’re free!

Okay, I’m sure there is more to say, but really… how many of you are still reading this post?


‘Chicken Culling Class’ by Nikoel Stevens

Nikoel Stevens is an urban farmer in Rainier Valley and the current Volunteer Coordinator at Seattle Farm Co-op. She regularly hosts weekend warehouse hours and is often on hand to coordinate volunteers and buck straw bales during deliveries. She raises Nigerian Dwarf goats and maintains a flock of chickens with her husband. She works at a national ISP and dreams of owning a small dairy farm somewhere in Western Washington.


My husband and I attended our first culling class today and learned some really useful skills and incredible information. Charmaine is immensely knowledgeable about poultry anatomy (as well as various other animals). She has a very laid-back and calming manner about her, which was much appreciated as I’m sure I wasn’t the only one who was feeling a bit squeamish and nervous.

I didn’t bring a bird and all the people who did seemed to want to do their own processing, so I just watched, pulled some feathers, and helped a little with clean up. There was a 6 month old rooster, a 13 month old rooster, a tiny bantam rooster with feathered feet, two ducks and a 4 year old Rhode Island Red hen. Each one was truly as humane as it could be for something that you eat. Each bird was calmed by using compression, pinning the wings down and holding the bird against your chest, and by petting the head and neck. The cuts were deft and the knife recently sharpened so the birds very likely felt nothing at all. It really was quite peaceful and the mood reverent. I’ll refrain from waxing poetic, but I’ll admit to feeling a slight sadness that was tempered with knowing that these animals lived truly delightful lives, especially when compared to their factory-farmed counterparts.