Rainbow Ranch Farms

  (Pinon Hills, California)
Organic, free-range, pastured, grass-fed/finished, heritage-breeds,
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Eating Raw Chicken in Athens, OH with Raw Foodist Michael Taylor

Eating Raw Chicken in Athens, OH with Raw Foodist Michael Taylor


Brought to us by our friends at LESSProductions






While on a trip to Athens, Ohio to enjoy the Paw Paw Festival and facilitate discussion for a screening of PolyCultures: Food Where We Live, hosted by Warren Taylor and the lovely folks at Snowville Creamery - I met filmmaker Michael Taylor, a raw foodist. He convinced Will Taylor and me to try some raw chicken he butchered himself. It was really gross, to say the least.



After watching this video, it reminded me of "High Meat", but instead of beef this was a "high Meat" with chicken.







































DeLauro Calls for Equality for Women Farmers

An important bill, brought to our attention by our friend Katherine W.

Washington, DC— Congresswoman Rosa DeLauro (CT-3) today introduced the Equality for Women Farmers Act. She was joined by Congresswoman Anna Eshoo (CA-14), an original co-sponsor of the bill, and by six women farmers who shared their stories of discrimination by the United States Department of Agriculture (USDA) simply because of their gender.

To read the entire story, from the original source, please click the link.





 free range poultry, heritage poultry, heritage turkeys, grass fed poultry, pastured poultry, rainbow ranch farms


Link Between Diet and Onset of Mental Illness

So many health factors are triggered by diet and nutrition, some behavior is a result of bad diet, such as: compulsive lying, overeating, excessive smoking, alcohol binging. Most of us understand the links between diet and behavior, others are still wet behind the ears. To improve diet today, to start healing soft tissue and brain tissue, browse www.localharvest.org stores to find what best suits your family.

Some of you may know people who are suffering from mental illness, I know that a lot of people do, just read some of the stuff written on the World Wide Web, blogs, websites, newspapers, magazines etc.if proper diet can be one of the steps to begin healing, share this information.

Good, healthy, organic, food is not just delicious and filling, it can be healling too.

From our friends at Science Daily,

Scientist Shows Link Between Diet and Onset of Mental Illness

ScienceDaily (Dec. 13, 2010) — Changes in diet have been linked to a reduction of abnormal behaviors in mentally ill people or animals, but a Purdue University study shows that diet might also trigger the onset of mental illness in the first place.

For the complete and original article: http://www.sciencedaily.com/releases/2010/12/101213151446.htm


Story Source:

The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Purdue University, via EurekAlert!, a service of AAAS.


Journal Reference:

  1. Brett D. Dufour, Olayiwola Adeola, Heng-Wei Cheng, Shawn S. Donkin, Jon D. Klein, Edmond A. Pajor, Joseph P. Garner. Nutritional up-regulation of serotonin paradoxically induces compulsive behavior. Nutritional Neuroscience, 2010; 13 (6): 256 DOI: 10.1179/147683010X12611460764688

What’s Different about Heritage Breeds?

What’s Different about Heritage Breeds? 


The American Livestock Breeds Conservancy states that heritage chicken breeds must be an American Poultry Association (APA) standard breed. The chickens also must be allowed to mate naturally, lead a long, productive outdoor life, and maintain a slow growth rate. It takes heritage chicken breeds at least 16 weeks to reach market weight.  


http://www.motherearthnews.com/blogs/blog.aspx?blogid=1508&tag=chicken Original LINK


Heritage Chicken Breeds’ Various Values

Heritage Chicken Breeds’ Various Values


Monday, September 20, 2010 11:00 AM


By Abbie Stutzer


Tags: heritage breeds, chicken, raising chickens


Yum, yum … and more yum. The wonderful aroma and succulent taste of grilled, fried, baked (the list goes on) chicken. Although almost no one can resist fresh fried chicken, some diners might think twice before placing that standard pack of chicken in their shopping basket at the grocery store.  


A discerning buyer may think:  


“Where did this chicken come from?”  


“Is this chicken free-range?”  


“What’s the real nutritional value of this chicken?” 


“I wonder if this chicken was raised locally …”  


If only these concerned consumers knew they could purchase (or raise) a chicken that had noteworthy nutritional value. The nutritious chicken breeds I’m referring to are heritage breeds. Meat from heritage chicken breeds is nutrient rich and has myriad other natural benefits. 


With a bit of research, reading and planning, conscientious chicken connoisseurs can easily purchase fresh heritage chicken meat, or raise heritage chicken breeds in their own backyards.  

By Abbie Stutzer



Free Range vs Pastured

Free Range vs. Pastured: Chicken and Eggs


Thursday, March 05, 2009 11:59 AM


By Cheryl Long


Tags: pastured, grass-fed, free-range, chicken, eggs


"Free range" refers to chickens being allowed to range freely outdoors where they can eat whatever grass, weed seeds, insects and worms they choose. This results in more nutritious eggs and meat for consumers, and healthier, humane conditions for the birds. Some producers abuse this term and label their eggs as “free range” when in fact all they have done is open a door to allow their chickens to range in an outdoor area of bare dirt or concrete, with no pasture in sight. 


Thus you need to confirm if your eggs or chicken comes from "true" or "pastured" or "grass-fed" free-range conditions. Also, some producers choose a modified system that involves keeping birds safe from predators by confining them in pens or inside electric fencing, and moving the pens frequently onto fresh pastures. Thus, pastured birds may be true free-range or penned, but either system is correctly referred to as “pastured.” And either system is a better choice than products that come from industrial factory farm conditions.


Please click link for original article


Tastes Like Heritage Chicken

Tastes Like Heritage Chicken


Tuesday, September 01, 2009 10:34 AM


By Troy Griepentrog


Tags: cooking, chicken, poultry


On April 17, 2009, the American Livestock Breeds Conservancy (ALBC) and Good Shepherd Poultry Ranch hosted an event in Lindsborg, Kans., announcing the definition of heritage chicken. The event included tasting meat of four breeds of heritage chickens. The tasting was divided into a meal (including side dishes) for each season, because different breeds of chickens mature at different rates and the meat is better suited to different uses depending on the maturity of the bird at slaughter.


Here’s an overview of the menu. Some of the recipes are available on the recipe page of the Good Shepherd Poultry Ranch website.


Fall — New Hampshire Red
Fried Chicken
Chicken Osso Buco


Winter — Jersey Giant
Baked Chicken
Tropical Mole’ Chicken


Spring — Cornish (Indian Game)
Cottage Pie
Chicken Soup with Knaidlach


Summer — Plymouth Rock
Pressed Chicken
Chicken Salad


So what’s different about heritage chicken? Everything! The size and shape of the pieces of meat is remarkable; the drumsticks are nearly as long as that of a small turkey. The texture is firmer. It’s similar to tender beef — you can cut it with a fork, but you can’t mash it like industrially raised chicken.


By the way, cooking heritage chicken requires different methods to make it turn out right. In brief, you have to cook it more slowly, at lower temperatures and with more moisture.


It’s more flavorful, even to an untrained, dull palate (such as mine). The meat, regardless of which dish it was used in, tasted great. But the flavor of the broth was dramatic. I’ve tried to make chicken broth from industrial chicken without adding commercial bouillon, but it always ends up flat. The broth from the heritage chicken was wonderful, and I confirmed it was not “fixed up” with bouillon.

For the original article, click link.
















Tequila - Rosemary - Garlic - Pepper -  Olive oil

As many of you already know, I am not a cook..so I experiment with the free range, fresh poultry, as often as I can. This is something I came up with today and it was MARVELOUS!

1 Rainbow Ranch Farms Chicken (Fresh - 2.5-3.0lbs), 3 Cloves Fresh Garlic (chopped), Garlic Powder, 1/2 Cup Tequila Orendain Ollitas Reposado, Olive Oil, Ground Black Pepper,  Ground Rosemary (from my garden, dried in 2008).

I washed the chicken inside and out, placed it in a large bowl (breasts up), sprayed it with olive oil (until covered), sprinkled black ground pepper until it covered, then sprinkled the Garlic powder generously, followed with the rosemary (very generously. I poured tequila inside the cavity, then stuffed it with 3 large cloves of chopped garlic, and let it sit for about 30 minutes covered with a towel.

I have a small countertop convection oven (DecoSonic)the temperatures are in celsius. I placed the chicken breasts up on the rack, cooked it on 200c for 30 minutes, then I flipped it over (breasts down) on 200c for an additional 30 minutes. Finally I flipped it one more time breasts up and browned it on 220c for 20 minutes.

It was GREAT!

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