Many of these heritage poultry breeds date back to early America, when farmers needed birds that were cold-hardy and good for eggs as well as meat.
Chicks, ducklings and goslings are available from many sources. Here are some pros and cons of each, as well as the idea of buying grown birds.
This round of contenders is led by a calf and a goat. Also making appearances are goslings, pigs, chickens, a cow and her calves, and a very cute bunny.
Chickens, ducks, geese and quail all offer us incredible edible eggs. Here’s our guide to size and other characteristics as well as nutritional value.
Winter preparation is different for chickens than for geese and ducks. Here’s what we do to make sure our birds are warm and dry enough in the cold months.
Goose eggs are much like chicken eggs, only bigger and a bit harder to crack. Here are several delicious ways you can eat the goose eggs you collect.