We started this farm with just a small flock of chickens we raised to fill
our freezer. I wanted to feed my two daughters food that I knew was safe
and healthy. Over time we have expanded to produce more and more of our
own food. Our current goal is to not purchase meat from a grocery store in
Currently we operate on 16 acres of farmland that was once farmed by my
great grandfather. Since his passing over 30 years ago, it has been rented
to other local farmers and has been continually rotated between corn and
soybeans. I now farm this land and have been working to return it to
perennial pastures. Our pastures are the cornerstone of our farm.
Our philosophy is to raise our poultry and livestock in a healthy and
humane manner, protect the environment, and to produce the best tasting
and healthiest food possible. This is the food I feed my family and I want
to avoid GMOs, antibiotics, herbicides, and pesticides.
We consider ourselves a "beyond organic" farm as our own standards are far
above what the USDA certified organic program demands. We are not USDA
certified organic as labels do not make our food better, our standards do.
We model many of our practices after Joel Salatin of Polyface Farms.
During July of 2011 we took a day-long tour of his farm and brought home
quite a few ideas.
We try to mimic the "Label Rouge" model of poultry production in France.
This has several key components. Breeds used are slower growing and not
processed before a minimal amount of growing time. For example, broiler
chickens are processed no sooner than 81 days vs. 45 days or less for the
US confinement poultry farms. This produces a more flaverful product.
The feed used must contain no animal products or antibiotics. Our birds
eat a higher quality, all vegetable feed. No dead cows, chickens, or
manure in our feed! They also get all the fresh grass they can eat. This
leads to a product that is lower in fat than supermarket birds.
Our poultry are provided ample room to move around and have access to
clean, fresh pasture every day. If you've ever been near a confinement
chicken or turkey house here in the US then you understand what crowded
poultry smell like.
We raise mostly heritage breeds of poultry and livestock. These are the
same types of animals our forefathers used on small farms before World War
II and the switch to confinement livestock. Our animals enjoy roaming the
pastures and woodlots foraging for their food. We have planted many native
trees around the property that provide forage to our poultry, livestock
We operate as a regional hatchery. That means that we do not ship live
birds or food. We can't guarantee the condition of shipped birds. We need
regional hatcheries in the US to protect us from the eventual loss of air
shipping for poultry and to sell birds suited to the local climate. The
one thing we will ship is hatching eggs so search for Waccamaw Poultry on
We are members of the American Pastured Poultry Producers Association
(APPPA),the American Guinea Hog Association (AGHA), and the American
Livestock Breeds Conservancy (ALBC). I subscribe to some great magazines
such as Acres USA and The Stockman Grass Farmer. I also regularly attend
conferences and operate a booth at our county fair. I want to continue to
learn and share with others.
Finally, our processing and sanitation is of upmost importance. We process
our poultry under a NC law that gives us an exemption from inspection for
processing 1,000 birds or less. Our livestock is processed offsite at
You can read more about each of the heritage breeds, the farming
techniques we use, and the products we have available via various links on
our home page.
If you want to see what we are doing on a day-to-day basis then be sure to
check out our blog.