Raising pastured birds for soil health and flavor.
MARCH 19 and 20
$150 for both days, $75 for one day
Registration closes at 5:00 pm on March 14.
Read the Conference brochure.
Poultry School is a two-day intensive of classroom and hands-on workshops and guest speakers to explore current issues, methods and technologies in raising pastured poultry including layer-chickens, meat chickens, turkeys and geese.
Poultry School Highlights
Stone Barns Center's Growing Farmers Initiative is bringing together leading experts in raising, caring for and processing poultry. Workshops are designed to appeal to both large-scale farmers and processors, as well as homesteaders and small-scale and urban farmers. A farm dinner will be held on the evening of March 19.
PROGRAM SNEAK PEEK
Egg Quality and Food Safety of Poultry Products – Jarra Jagne, Cornell University College of Veterinary Medicine
Selling Poultry to Chefs – Suzanne Podhaizer, Farm-to-Table Consulting
Practical Anatomy and Physiology of the Chicken – Dr. Michael J. Darre, University of Connecticut, Department of Animal Science
Amplifying Health: Creating a Poultry Environment – Anne Lichtenwalner, University of Maine, Animal Health Lab
Flock Keeping Skills and Methods – Julie Gauthier, Chickcharney Farm
Light breakfast, lunch and dinner are included on Saturday; light breakfast and lunch are included on Sunday. Lunch on Saturday is provided by Mrs. Green's. All other meals are prepared by the Center’s restaurant partner, Blue Hill at Stone Barns.
A block of rooms has been set aside for a reduced rate at the Sheraton Tarrytown, located at 600 White Plains Road, Tarrytown, NY 10591. Please follow this link to reserve a room or contact the Sheraton directly at 914 332 7900. A complimentary shuttle will be available to transfer Sheraton hotel guests to and from the conference in the mornings and evenings. This special rate will end on March 2.
For questions, please write to email@example.com.
Thank you to our Poultry School supporters: