National Chicken Council

The U.S. Poultry & Egg Association (USPOULTRY), National Chicken Council, National Turkey Federation, and United Egg Producers have released an updated economic impact study highlighting the poultry industry's positive impact on jobs and wages and federal and state revenue in the United States.


The study breaks down poultry into three subcategories: chicken, turkey, and eggs.
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A Day in the Life

Most people are at least three generations removed from the farm, which means the average person doesn’t have firsthand knowledge of what life on a farm is like, either for farmers or the animals they care for. Because of this, many of the ideas of what happens on a farm come from either romanticized images on film or TV, or worrisome images and stories told online and in the media.  Questions about animal welfare are top of mind as people want to know more than just that the food they eat is safe. Increasingly, consumers are expecting chefs and cooks to be able to assure them that the chicken they are menuing was raised humanely and sustainably. 
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Purchasing a Poultry Farm

Both lenders and integrators are concerned with the age of the operation. You can contact lenders to learn the maximum number of years they will be able to finance a specific farm. Ask the integrator how much longer they estimate keeping a contract on the farm. Does the poultry company require updates? Will these extend the life of the poultry houses? Is it difficult to obtain insurance due to the age of the houses?
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Introducing: Zac Bray

1. Role at FFB: Assistant Vice President / Agricultural Loan Officer


2. Family: Wife (Liddy) and three kids.


3. Education: I have a BA in Spanish with a minor in general business from Appalachian State University.


4. Hobbies: Is farming a hobby? I have a small herd of Angus (black and red) and Gelbvieh cattle. Other hobbies are woodworking, Fishing, & hiking.


5. What is your favorite thing about working at FFB? My favorite moments are the ones when I get to see our customers’ success. Knowing that I had a hand in helping them makes my job worthwhile.


6. Do you have an unknown talent? None that I know of anyway.


7. Favorite place you have visited? The Blue Ridge Mountains. I’m not one to wander too far from home. I grew up in the foothills of the mountains. Then I lived in Boone, NC, while in college. There’s a feeling of home about those mountains that draws me back.


8. What is one thing you would like to learn more about? Fly Fishing, mainly because there’s no better way to learn more about it than by spending more time doing it.


9. Words you live by or funny story about you? My dad has quite a few sayings and quotes, but the one that has stuck with me the most is, “it’s better to have and not need than to need and not have.” A quick look into the toolbox in my truck will tell you I probably live by that.

Favorite Chicken Potpie

Ingredients

  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon of dried thyme
  • 3/4 teaspoon pepper
  • 1-1/2 cups whole milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 sheets of refrigerated pie crust
  • 3 cups chicken broth

Directions

  1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Stir in chicken, peas, corn, and potato-carrot mixture; remove from heat.
  3. Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over the filling—Trim, seal, and flute edges. Cut slits in tops.
  4. Bake for 35-40 minutes or until the crust is lightly browned. Let stand 15 minutes before cutting.
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