Evento

Face Your Food Pre-Thanksgiving Poultry Processing Workshop

Micro farmer Jollen Gibbs leads the Whittier Time Bank's fifth annual hands-on poultry butchering workshop with birds raised on her La Habra Heights farm. You will learn how to kill, de-feather, and process a chicken or turkey cleanly and efficiently.

Due to the workshop's popularity, we're offering two dates:

Saturday, November 21
9am-12:30pm

Sunday, November 22
1pm-4:30pm

$25 (Limited $20 pre-sale tickets available)
$30 at the door
BIRDS SOLD SEPARATELY

Barley's Farm
2425 Panchoy Place
La Habra Heights, CA 90631

If you wish to process your own chicken, for $10 each, you may purchase a live bird (raised at Barley's Farm) to dispatch, pluck, and process yourself. You can also purchase a hand-raised turkey (birds are $9.50/lb. and are weighed after processing). ***Supplies are limited.*** To reserve a turkey, or to have your turkey processed for you, contact Jollen Gibbs: jocoupon@yahoo.com or (562) 448-3126.

You will leave the workshop with practical skills, self-confidence, and a chicken or turkey for your Thanksgiving dinner.

Enrollment is limited to 25 participants on each date, and spaces will fill up fast!

This workshop happens rain or shine. We'll be working outdoors so please dress appropriately. It will also be somewhat messy so wear your "grubbies" and work shoes. Each participant should bring:

- a food-safe, clean bucket for processing purposes
- a cooler with ice, to safely transport raw meat
- extra large ziplocs, or other food-safe plastic bags
- cloth rags or paper towels
- a large, well-scrubbed cutting board
- a ***freshly sharpened*** high quality paring knife: 3.5 inches, plain edge blade (not serrated); the blade should be robust, not flimsy. Name brand knives are recommended (Wüsthof, etc.)

It's fairly common for participants to bring the wrong kind of knife, or knives that are not professionally sharpened. This can cause distress for both the bird and the butcher. Please visit the example paring knife page below to see the recommended knife type. And, visit your local farmer's market or Sur le Table store to have your knife professionally sharpened. You will be glad you did.

Example paring knife: http://www.chefknivestogo.com/paringknife.html

The 5th annual Face Your Food Pre-Thanksgiving Poultry Workshop part of the Whittier Time Bank Build-Your-Skills workshop series, and is offered in collaboration with Barley's Farm, Slow Food Los Angeles, and Legalize Chickens in Whittier.