Mobile Chicken Housing: Photo Essay

mobile chicken 2 Mobile Chicken Housing: Photo Essay

Here are the hens getting used to the new location after a move. They really like lawn clippings for their nesting boxes.

GUEST POST by Shaen Cooper

I guess an occupational hazard of running a mobile storage company like GO BOX Storage, is wanting to make everything “mobile”. Over the last few years, I have moved away from permanent structures to mobile structures for our permaculture activities. There is a real flexibility in going mobile.

There is no right or wrong way to do mobile housing. Nor will everything I do work in all situations but the idea of mobile housing for livestock should be considered. Many of us move regularly and having mobile housing will save money and increase choice. Moving livestock to new location — at least seasonally — will break the pathogen cycle and help maintain healthy livestock. The elements of our Mobile Chicken Housing are:

  1. A chicken hutch that can be moved with a forklift.
  2. Fencing that can be rolled up and moved to another location. The posts can be removed and used again.
  3. We use goboxes for storing livestock feed and farming equipment. The goboxes are moved with a forklift, making moving a breeze.
mobile chicken 1 Mobile Chicken Housing: Photo Essay

This mobile chicken house can be moved with a forklift. The tarp catches the chicken manure for later use in the garden or to super-charge the compost pile.

I use cement blocks and wood shims to level the mobile chicken house so any slope is suitable. The white tarp is to catch the chicken manure that falls through the mesh floor of the chicken house. The mesh floor makes a healthy environment for the chickens and avoids to onerous task of mucking out the chicken house.

mobile chicken 4 Mobile Chicken Housing: Photo Essay

This is one of two chicken runs for our layers. The goboxes are used to store feed and equipment.

mobile chicken 3 Mobile Chicken Housing: Photo Essay

Chickens love to free-range, but they are vigorous scratchers, and can damage plants quickly.

Chickens are not vegetarians. Chickens are omnivores, like us. Their favorite food is bugs and they spend all day scratching to find their preferred food. Chickens that lay eggs need a very high fat and protein diet or they will stop laying.

Got Hair! Cut for Food Freedom.

“An ounce of prevention is better than a pound of cure.”
Benjamin Franklin

bad hair day Got Hair! Cut for Food Freedom.

It doesn’t matter if you keep your hair short or long. Cut your own hair and send the money you would have spent at the hairdresser’s to Canadian Constitution Foundation (CCF) or Farm to Legal Defense Fund (FTCLDF) if you love food freedom.

Last week I talked with Megan Turcato from Kamloops Radio NL. She wanted to do an interview about raw milk. She wanted a local person to give a reaction to Micheal Schmidt and Gordon Watson’s recent conviction of Contempt of Court. If you have been reading eatkamloops.org for any time, you know I am very unhappy with the Canadian Government using public resources to drag farmers through the courts under the pretense of “public safety”.

So, what am I feeling about the court case? I found myself full of sorrow at powerful people using their positions to oppress people weaker and less well positioned than themselves. I’m also very angry with the government’s deception that this is about food safety and not about protecting the government’s monopoly on milk quota.

I’m furious that my government can take away my autonomy to choose the types of food I put in my body and with whom I do commerce. I’m terrified that my children, or someone’s children, could be taken away. When are these officials going to start thinking we are bad parents because we feed our children a food they have legislated into a “health hazard”?

loss of autonomy Got Hair! Cut for Food Freedom.

This is how I feel about my loss of autonomy.

So what’s a Mother to do? This is not only about the loss of my personal autonomy but the loss of my parental rights to feed my children nourishing, traditional foods. I realize I am suffering from the grief of losing my autonomy and my rights as a parent. I am grieving over government officials using their privileged positions to oppress peaceful people whose “only crime” is working to supply people with raw milk.

I found myself awake late into the night, praying for the people fighting for food freedom. But prayer does not seen enough for secular problems. I don’t have the tools to fight these well-positioned oppressors. There are people who are more knowledgeable about the law, who have a better chance of beating these officials at their own game.

I found myself thinking about women’s long history of cutting our hair during periods of grief and times of loss. In more modern times, hair cutting has been used as fund raisers for charities. I vow to cut my hair myself until raw milk can be legally sold in Canada. I will send the money I would normally spend at the hairdresser’s and give it to the Canadian Constitution Foundation. (If you live in the US the Farm-to-Consumer Legal Defense Fund also protects farmers from oppressive government regulation.)

I cut my hair every two months and spend $25.00 for my haircut. This means the Canadian Constitution Foundation will get about $150.00 from me each year until raw milk is legalized in Canada. I know if only one person does this, there will not be enough money in the “war chest” to beat the government officials. I’m making an open invitation to other women and men who believe in food freedom to make the same pledge.

So if you see me and I am having a bad-hair-day, you’ll know why. I’m mourning my loss of autonomy!

money where my mouth is Got Hair! Cut for Food Freedom.

There are people who are more knowledgeable about the law, who have a better chance of beating these government officials at their own game. I’m putting my money in the hands of people who can fight for food freedom. I ask you to do the same.

If you would like to learn more about the situation regarding raw milk in Canada please read Food Freedom: The Politics of Food.

I once thought that the government officials would be “reasonable”. I now know that was delusional thinking. The only way through is to fight.

Seasonal Foods: New Zealand Spinach

new zealand spinach 1 Seasonal Foods: New Zealand Spinach

New Zealand Spinach grows like a weed in my garden.

At this time of year, New Zealand Spinach grows like a weed in my garden. New Zealand Spinach is a self-seeding annual which comes up like a perennial every year. The plant especially likes to colonize disturbed ground that is heavily manured. You can likely find it growing right now in your garden. If not, come up to the GO BOX Permaculture Project and dig up some plants for your garden. You’ll never lack for spring greens again!

Shaen and I go into the garden and snap off the tender upper growth of the plant leaving the bottom of the plant to continue growing. The stems can be round or square and are tender enough to eat. This plant can be eaten in any dish that uses spinach. New Zealand Spinach does have a mild astringent after-taste. I like it for breakfast with sea salt, garlic and butter. Shaen makes a wonderful homemade mayonnaise or a simple hollandaise sauce that takes this weed to another level.

new zealand spinach 2 Seasonal Foods: New Zealand Spinach

New Zealand Spinach has a round or square stem that is tender enough to eat.

Shaen’s Simple Hollandaise Sauce
6 pastured eggs, yolks
1/4c organic lemons, freshly squeezed or 1/4c organic cider vinegar
1-2c organic butter, melted and warm
1/2tsp sea salt
1/2tsp organic black pepper, freshly ground (optional)
1/2tsp organic chili pepper, ground (optional)
1tsp organic garlic, minced (optional)

Put into a food processor: egg yolks, lemon juice or cider vinegar, sea salt, and optional spices. Mix very well. While the food processor is mixing, slowly add the warm melted butter to the mixture until smooth. Pour the hollandaise sauce into a sauce pan and very gently heat while stirring. Do not over heat the sauce or it will separate. The separated sauce is still good to eat but it is more lumpy like a “cheese sauce”.

Shaen’s Homemade Mayonnaise
4 pastured eggs, yolks
1-2T organic lemon, juice or 2T organic cider vinegar
1c organic extra virgin olive oil
1/2tsp sea salt
1/2tsp organic black pepper, freshly ground (optional)
1/2tsp organic chili pepper, ground (optional)
1tsp organic garlic, minced (optional)

Put into a food processor: egg yolks, lemon juice or cider vinegar, sea salt, and optional spices. Mix very well. While the food processor is mixing, very slowly add the olive oil. Keep on adding more olive oil until the mayonnaise is the thickness you desire. Mayonnaise sometimes doesn’t work out and separates but it’s still delicious on foods.

Freedom From “The Treadmill”

I have found myself increasingly distressed by the thought that my children will not be able to afford to own a home. Or if they do decide to buy, they will be mortgage slaves for decades. Contemplating these morbid thoughts led me to research tiny homes. Tiny homes are a solution to our over-consumptive practices, and tiny mobile homes deal with our cultural habit of moving for jobs.

But tiny homes are not enough. I started asking the question: “What about building tiny homes from natural materials from local sources?” This question brought my research to a new level, but I realized my next home will never meet BC Building Code.

My next dream house will be off-the-grid and will cost next to nothing. The house will be a passive solar structure made out of local materials. The house will generate its own power, collect its own water, and process its own waste. Materials will depend on the location, but I like the idea of a post-and-beam house with cob walls. I see bucket toilets and a radical plumbing system as part of my future. I will have to build without permits, thus my house will have to be stealthy. The powers-that-be see my dream home as unsafe, unsavory, and maybe even a health hazard!

But I don’t buy into that view anymore. I wonder why the government even cares if I live in a mud house — but by doing so — I stop buying into 30 year mortgages. I avoid self-imposed mortgage slavery. I get off the treadmill of debt. Who knows what kind of mischief I might get into with all that free time!

GO BOX Storage has donated The Hand Sculpted House: A Practical and Philosophical Guide to Building a Cob Cottage by Ianto Evans to the Kamloops Public Library. I hope the book helps you find your own brand of freedom.

hand sculpted house Freedom From The Treadmill

What would it be like if we could build our own homes? What would we do with our time if we didn’t have to work for the bank?

Seasonal Foods: Rhubarb Crumble

rhubarb bounty 1 Seasonal Foods: Rhubarb Crumble

Rhubarb grows like a weed in my garden — but I’m not a fan of this sour stem — until now!

This recipe is safe for someone on the Specific Carbohydrate Diet.

One of the wonders of eating local foods is looking forward to those seasonal foods that come just once a year. In the last few weeks, I have been enjoying asparagus. I only eat asparagus in the spring when it is in season. I look forward to local asparagus every year and eat my fill. Of course, loaded with butter, sea salt and garlic!

Rhubarb is another story altogether. Rhubarb grows like a weed in my garden. Unfortunately, I’m not a fan of this earlier seasonal food. The biggest thing I dislike about rhubarb is the tradition of loading this stem with sugar to make it edible. Since sugar doesn’t even come into my household, that’s not an option. As I contemplated the bounty of rhubarb on my kitchen counter, the answer came to me. My sweetest dried fruit in storage is raisins.

This is the recipe I came up with. My girls liked it so much they asked me to make more the next day. This “dessert” can also be eaten as a healthy “breakfast”. It is good with raw cream or raw whipping cream.

rubarb bounty 2 Seasonal Foods: Rhubarb Crumble

It’s great to be able to eat fresh foods from the garden while using storage foods from my pantry.

Rhubarb Filling
6-8c garden rhubarb stems, sliced on the diagonal
1/4c organic butter
1-2 large pinches sea salt
1c organic raisins

Topping
1c organic walnuts
1c organic sunflower seeds
1/4c organic butter, cut into small cubes
1/2tsp sea salt
1tsp organic cinnamon, ground
1/2tsp organic allspice. ground

Melt the butter and sea salt in a stainless steel pot. Add the sliced rhubarb and cover. Cook at a very low temperature and stir occasionally to avoid sticking. Water will start coming out of the rhubarb. When this happens add the raisins. Soften and cook the rhubarb and raisins for about 15-20 minutes, then remove from heat. The sweetness of the raisins will contrast the sour of the rhubarb nicely.

In a food processor, lightly grind the walnuts and sunflower seeds together. Add the sea salt, spices and butter and lightly grind until the butter is incorporated with the nuts and seeds. The consistency should be crumbly. Do not over grind.

Pour the rhubarb filling into a 12″x12″ glass baking tray and flatten. Add the topping over the filling and lightly flatten. Cook at 300°F for 20 minutes. Remove from oven and cool. This dessert is good warm or cold. Add a big pad of butter, if eaten warm, or for breakfast.

rhubarb bounty 3 Seasonal Foods: Rhubarb Crumble

Rhubarb Crumble is good warm or cold. If eaten warm add a big pad of butter. If eaten cold, try some raw cream or raw whipping cream.