At any given time on the farm, we will have at least three batches of chickens on the go. As I write this, we have 200 Mistral Gris (the little black fuzzballs) in the small barn, 200 turkeys in the large barn and 200 6-week-old chickens out in the field.

Pasture-raised animals roam freely in their natural environment where they're able to eat nutritious grasses, other plants and insects that their bodies are adapted to digest. The animal, human and environmental benefits to farming pasture-raised poultry is touched on in this blog post.

“Each year I'm so inspired by what these chefs create from all our locally produced food. Literally! Art on a plate!” Read Jayme McKillop’s recap of one of the last Iron Chef’s Competitions Andrea hosted at Armstrong’s Interior Provincial Exhibition (IPE) and a few more food projects Andrea started over the years.