Animal Impact: Our Hard-Working Poultry

Corinne Kocher

Did you know it's National Egg Day? We're not exactly sure how to celebrate, but we think we'll probably cook up some pastured eggs our favorite way for breakfast (Sunny side up? Scrambled? Poached? Hard boiled? Hard to decide, so we might make them all).

National Egg Day, of course, makes us think about our birds and everyone who works with them at White Oak Pastures. Our pastured poultry staff is the largest field crew on the farm - with good reason.

At White Oak Pastures, we are home to many different species of livestock, but we raise five species of poultry alone: chicken, turkey, duck, goose, and guinea. While, logistically, this can be challenging, leveraging multiple species is central to our land management strategy - because they all have different impact on our pastures.

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Wrecking Bar Brewpub - Customer Spotlight

Laura Mortelliti

 

 
Terry Koval, executive chef at Wrecking Bar Brewpub, answers our questions: 
 
Tell us a little about yourself and what you do? 
I am the executive chef and partner at Wrecking Bar Brewpub, I am passionate about where food comes from, and the people who grow and produce it.
 
How did you get into the restaurant industry?
My mother worked at Waffle House, and at the age of 14 I would help seat guests, pour coffee, and wash dishes on Christmas Day. I then started washing dishes around town and working my way up the ladder. The energy, drive, and competitiveness sucked me in.
 
Why do you choose to support White Oak Pastures?
The Harris family are hard working people. They have helped to pave the way of sustainable farming and building community. These things...
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