Our farming operation began in the early 50’s, with my grandfather growing strawberries. In the 70’s, my dad and my uncles started our first turkey farm. From there, they ventured out into laying hens, and later on in the 80s they added broiler chickens.
We have broilers, turkeys and laying hens and a small feed mill.
Living on the farm with my family and being able to teach my kids all about farming and raising chickens.
I wake up around 5:30 AM and, after making coffee, I head into the barns around 6 AM for a walk-through. I make sure the chickens have all of the feed and water that they need and that there aren’t any problems. I head back into the house around 8 AM to send my kids off to school and grab some breakfast. Then I’ll head back into the barns to walk through and do any repairs and maintenance and check on general bird health.
The BCCGA has provided me with a lot of learning experiences. I’ve had the opportunity to take the Poultry In MotionTM mini-barn to fairs and schools to show kids where some of their food comes from and how it’s raised. I’ve also been able to network with other farmers and share best management practices. The group really unites growers, whether it involves pricing, bio security, or just how to grow happy, healthy chickens.
I’m a director on the Investment Agriculture Foundation and a director on the Abbotsford Community Foundation.
This was my first time in front of a professional camera with a crew of people making things work just right. Doing take after take and trying to get my lines just right was difficult but the experience was incredible.
2 whole chickens cut up (wings, legs, thighs, breast)
*can use the back or save for soup stock
2 tsp salt
1/4 tsp onion powder
2 tsp ground black pepper
1/2 tsp cayenne pepper
1 1/2 cups fresh lime juice
3/4 cup olive oil
6 cloves garlic (minced)
1/2 cups chopped fresh cilantro