[podcast src=”https://html5-player.libsyn.com/embed/episode/id/8640878/height/90/theme/custom/thumbnail/yes/direction/forward/render-playlist/no/custom-color/88AA3C/” height=”90″ width=”100%” placement=”top” theme=”custom”]In this Kids in Commerce episode, Travis Salatin of Polyface discusses his Khaki Campbell duck business. Travis’ advice to other kids who are starting a business: “start slow.” Resources: Polyface Yum Premiere 1 Supplies
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[podcast src=”https://html5-player.libsyn.com/embed/episode/id/6095177/height/90/theme/custom/autoplay/no/autonext/no/thumbnail/yes/preload/no/no_addthis/no/direction/forward/render-playlist/no/custom-color/88AA3C/” height=”90″ width=”480″]It’s a winter wrap-up at Across the Creek Farm: The meat duck and broiler production has finished for the winter season. We reflect on the profitability of the meat ducks on pasture. It’s time to think about replacing your laying flocks with ready to lay pullets in the spring. Contact Across the…
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[podcast src=”https://html5-player.libsyn.com/embed/episode/id/5995394/height/90/theme/custom/autoplay/no/autonext/no/thumbnail/yes/preload/no/no_addthis/no/direction/forward/render-playlist/no/custom-color/88AA3C/” height=”90″ width=”480″]On The Fighting Farmer, Spence goes into mouth watering detail about what makes pasture-raised duck different and provides some helpful tips on cooking it up. Sorghum glazed duck and duck fat roasted potatoes, anyone? The processing facility has been a hub of community, providing connections to growers, chefs, and neighbors. Just before…
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