backyard farming


V.21 No.10 | 3/8/2012

Food for Thought

Sunny Side Up

A better life for egg-layers and the humans who love them

The age-old debate over which came first seems close to being resolved in favor of the chicken. After years of hens being treated as little more than egg-dispensers, concern is rising for the well-being of the layers themselves. Meanwhile, the practice of personal flock-keeping is on the upswing. Across the country, and in many parts of the world, chicken-first approaches are supplanting the simple quest to create the cheapest eggs possible.

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V.20 No.26 | 6/30/2011
Kathy Isaacson tends an Urban Garden.
Mina Yamashita

Mina's Dish

The Urban Store

Green living sprouts up from the concrete

The Urban Store has been open since January and is the brainchild of Kathy Isaacson and co-owner Chuck Alex. The Nob Hill shop, on Silver, is deceptively ordinary. Issacson sports a T-shirt bearing the store’s working philosophy—“grow, eat, return.” How simple is that?

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V.20 No.23 | 6/9/2011
Michael Foltz

Alibi Picks

An Eggs-ellent Tour

Ever considered keeping your own chickens? When you raise your own eggs and meat, you know how the animal was treated and if its diet was jacked up on antibiotics. Get inspired at the fourth annual Chicken Coop Tour on June 11 and 12. Travel to a variety of experienced chicken keepers' backyards (some of which also have goats and ducks) and glean tips on rearing livestock. A few of the stops may even have homegrown fruits and vegetables for sale. A map and more details of the tour are posted on albuquerquecooptour.com.

V.20 No.20 | 5/19/2011
Ari LeVaux

Food for Thought

Chicken From Scratch

When the roosters get tough, the tough make coq au vin

Coq au vin, literally “rooster in wine,” is a recipe that can be simple or complex. My version is geared toward those starting with a big, tough old rooster in the yard, but it works with any chicken. An old hen would also do the trick, but I don't kill my hens. So that leaves the roosters, the meaner the better.

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V.19 No.13 | 4/1/2010
Wes Brittenham, manager, Plants of the Southwest
Eric Williams ericwphoto.com

Feature

Tremble, Black Thumbs!

You’re about to get greened

The first living thing I remember trying to grow was a strawberry plant. My mom helped me put it in the soil right outside our front door. My mom had a way with plants. She molded massive berms, teeming with pink geraniums, powder-puff-like marigolds and starry daffodils. In our backyard, she nurtured plum trees and guarded heirloom tomatoes, which ballooned into ripe, deep crimson orbs the size of baseballs.

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