six pups!
I expected four as per normal, but got six. they are small (as to be expected) I needed to do some quick renovating to their cage as they are small enough to get out between the wires.
Will be supplementing this litter with pumpkin.
Wednesday, June 23, 2010
Friday, June 11, 2010
Abbatoirs in Ontario
I've been asked for this information so thought I'd post it.
Comes from here.
Licensed Rabbit Plants by Name /
As of 13 May 2010 / À partir du 13 mai 2010
For more information:
Toll Free: 1-888-466-2372 ext. 64230
Local: (519) 826-4230
E-mail: foodinspection@ontario.ca
Comes from here.
Licensed Rabbit Plants by Name /
Abattoirs titulaires d'un permis pour l'abattage de Lapins- par nom
As of 13 May 2010 / À partir du 13 mai 2010Plant # / No. de l'usine | Plant Name / Nom de l'usine | Address / Adresse | Town/City / Ville/Village | Postal Code / Code postal | Phone/ Téléphone |
|---|---|---|---|---|---|
| 0578 | A.S. Poultry | 7611 Kimbel Road | Smithville | L0R 2A0 | (905) 957-4318 |
0355 | Abate Packers | 7597 Jones Baseline Road | Arthur | N0G 1A0 | (519) 848-2107 |
| 0237 | Al Madina Halal Meat Packers | 3944 Country Road 1 RR 1 | Brinston | K0E 1C0 | (613) 652-1301 |
| 0032 | Athens Meat Packers | 63 Addison Road RR 4 | Athens | K0E 1B0 | (613) 924-0892 |
| 0218 | Bearbrook Farm Abattoir | 8411 Russell Road RR 3 | Navan | K4B 1J1 | (613) 835-2227 |
| 0155 | Beeton Meats | 233 Patterson Street North | Beeton | L0G 1A0 | (905) 729-2771 |
| 0291 | Bennett Abattoir | 1984 Hwy 572 | Ramore | P0K 1R0 | (705) 236-4498 |
| 0522 | Brennan Poultry | RR 4 | Alvinston | N0N 1A0 | (519) 695-6412 |
| 0225 | Brian Quinn's Meats Ltd | 3998 County Road 1 RR 2 | Yarker | K0K 3N0 | (613) 377-6430 |
| 0065 | Charles Quality Meats | RR 1 | Wilmot | N0B 2L0 | (519) 886-7931 |
0509 | Don Morrison Custom Poultry Processing | 3711 Lindsay Highway RR 3 | Omemee | K0L 2W0 | (705) 799-7468 |
| 0109 | Highgate Tender Meats Ltd | 14680 Hastings Line | Highgate | N0P 1T0 | (519) 678-3383 |
| 0182 | Hilts Butcher Shop Ltd | 1948 7th Line Asphodel RR 3 | Norwood | K0L 2V0 | (705) 696-2172 |
| 0359 | Hiview Packers | RR 1 | Dundalk | N0C 1B0 | (519) 923-2132 |
| 0565 | J.R. Meats | 275 Frankford Road RR 1 | Foxboro | K0K 2B0 | (613) 962-7915 |
| 0161 | L & M Meat Distributing | 2487 14th Line | Woodbridge | L4L 1C3 | (905) 775-6775 |
| 0107 | Lambton Meat Products | 5814 Minielly Road | Wyoming | N0N 1T0 | (519) 845-3358 |
| 0035 | Miky's Smoke House | 32 Hamann Road | Joques | P0L 1R0 | (705) 362-8590 |
| 0224 | Northern Quality Meats Ltd | 290 Deplonty Road | Bruce Mines | P0R 1E0 | (705) 782-4224 |
| 0057 | Princeton Meat Packers Inc | 707191 Concession 2 | Princeton | N0J 1V0 | (519) 458-4300 |
| 0256 | Rainy River District Regional Abattoir Inc | 26 Bying Street | Emo | P0W 1E0 | (807) 486-1262 |
0277 | Rua Meats Ltd | 275 Frankford Road RR 1 | Foxboro | K0K 2B0 | (613) 962-7915 |
| 0072 | Sprucedale Quality Meats | RR 1 | Sprucedale | P0A 1Y0 | (705) 685-7747 |
| 0209 | Thunder Bay Meat Processing Company (1986) Limited | 4754 Oliver Road | Murillo | P0T 2G0 | (807) 935-2231 |
| 0202 | Tom Henderson Custom Meat Cutting | 13200 MacKenzie Road RR 2 | Chesterville | K0C 1H0 | (613) 448-3471 |
| 0300 | Wall's Pork Shop | 178 Wall Street | Oxdrift | P0V 2J0 | (807) 937-4357 |
| 0082 | Willie's Meats Ltd | 2387 4th Concession West | Troy | L0R 2B0 | (519) 647-3160 |
Toll Free: 1-888-466-2372 ext. 64230
Local: (519) 826-4230
E-mail: foodinspection@ontario.ca
Cora - June 11, 2010
11 kits kindled, 3 DOA.
Random is dad.
They look to be the chocolate magpies I expected.
Random is dad.
They look to be the chocolate magpies I expected.
Wednesday, June 9, 2010
Party Girl - Kindles June 9, 2010
came in on day 32.
five kits. Good sized except for one which is smaller.
one white, one light, three dark.
Dad is from Jesse's . I think it's DevonGlen's My Everlasting Shadow.
five kits. Good sized except for one which is smaller.
one white, one light, three dark.
Dad is from Jesse's . I think it's DevonGlen's My Everlasting Shadow.
Friday, May 14, 2010
Spring Cleaning
This week I've managed to Clean almost all the cages in the old tent. I just have the two small ones to do yet.
AND I've gotten three sets of cages cleaned in the new tent.
I've also cleaned off the boards. Wow...smells better in there already.
I'm quite pleased to have gotten done what I've gotten done...it's rained most of the week so it's quite the accomplishment working between the rain...and during the one sunny day we've had. :)
AND I've gotten three sets of cages cleaned in the new tent.
I've also cleaned off the boards. Wow...smells better in there already.
I'm quite pleased to have gotten done what I've gotten done...it's rained most of the week so it's quite the accomplishment working between the rain...and during the one sunny day we've had. :)
News Paper Article
Thought overall this was a well-written article.
By LAURA McCANDLISH
Special to The OregonianI used to wrinkle my nose at the thought of eating rabbit. How could I eat the grade school classroom pet?
Some vile rabbit patties I sampled as an exchange student in France only confirmed my aversion, and the meat stayed off my radar for several years -- until a menu at Portland's Simpatica Dining Hall compelled me to try it again.
.......
There, a toothsome rabbit sugo (or ragu), flecked with fennel pollen and spooned over fresh-cut pappardelle, proved so revelatory I vowed to try cooking rabbit at home.
Fortunately, thanks to Oregon's handful of far-flung rabbit breeders, I wouldn't have to raise, slaughter and skin it myself, although these days intrepid D.I.Y. folks -- like their Depression and World War II-era forebears -- are doing just that.
Oregon once boasted a much larger industry, with trucks transporting some 35,000 rabbits a month to California for processing. But in the early 1990s, budget cuts shuttered the nation's leading rabbit research center at OSU, and now less than 2,000 a month are shipped, says Don Higgins, who has raised rabbits on his Gold Hill farm since 1979.
But that doesn't mean there isn't a market for the meat. At Bay Area restaurants, "they're crying for rabbits," says Higgins. "The demand has always been there. It's just that the supply has gradually gone down."
Portland chefs don't have that problem, with wild game supplier Nicky USA in town. Two decades ago, Nicky owner Geoff Latham started peddling rabbit out of the trunk of his Ford Escort. Now he's the region's top source, buying wholesale from area farms and processing the meat at his certified facility. He keeps adding new customers, most recently Bluehour and Lucy's Table (think rabbit paella). Last year, rabbit sales in Oregon were higher than they'd been in a decade.
.....
But I, like many diners, had wrongly pigeonholed rabbit as a winter meat. In fact, fresh rabbit is most plentiful come summer.
Each spring when the does and bucks start breeding, litters of six to 12 babies -- called kits -- are born after just one month of gestation. The tender young fryers are then processed at eight to 12 weeks of age. Older rabbits yield cheaper, tougher meat (think stewing hens).
.....
But there's no reason why rabbit can't be a great choice for summer menus. Latham enjoys it stuffed into sausages or doused with teriyaki sauce and grilled.
Grilling is also Sunkler's favorite preparation for rabbit ....
Peering into the hutches at My Pharm, you feel less guilty about eating the quivering rabbits when you consider how quickly they reproduce. ......
The labor-intensive work makes rabbit meat expensive. Although Sunkler sells direct for $5.85 a pound, it often retails for nearly twice as much. Sunkler wholesales to Nicky what she can't sell herself.
"Wholesaling, I barely cover feed expenses, and then if some catastrophe happens, I lose money," Sunkler says.
So is rabbit a sustainable food? Well, free-range ones are rare, since they're so vulnerable to predators like raccoons, coyotes and owls. However, Braeside Farms in Estacada soon plans to start pasturing rabbits in a mobile enclosure similar to a chicken "tractor," which will give the animals access to grass but protect them and prevent them from digging holes to escape.
The alfalfa that makes up the rabbits' antibiotic-free feed thrives ....... Gardens also love odorless rabbit droppings, a ready-to-use fertilizer that doesn't burn plants the way chicken manure does. The only thing that is thrown away are the once-precious pelts, which are no longer marketable thanks largely to the anti-fur movement.
As for the meat, rabbit is delicate and easy to digest. In fact, Sunkler says a customer with cancer swears that after chemotherapy, rabbit is all she can stomach. It's also lower in fat and calories than chicken. However, without the skin and fat to protect the meat, rabbit requires moist cooking -- such as stewing or braising -- to prevent it from drying out.
At Simpatica and spinoff Laurelhurst Market, it's nose-to-cottontail cooking. .... braise rabbit in stock made from the carcass and serve it in the aforementioned rabbit sugo. Ketterman also grinds the hindquarter meat into sausage ......
Even rabbit liver has its uses.........
........
By LAURA McCANDLISH
Special to The OregonianI used to wrinkle my nose at the thought of eating rabbit. How could I eat the grade school classroom pet?
Some vile rabbit patties I sampled as an exchange student in France only confirmed my aversion, and the meat stayed off my radar for several years -- until a menu at Portland's Simpatica Dining Hall compelled me to try it again.
.......
There, a toothsome rabbit sugo (or ragu), flecked with fennel pollen and spooned over fresh-cut pappardelle, proved so revelatory I vowed to try cooking rabbit at home.
Fortunately, thanks to Oregon's handful of far-flung rabbit breeders, I wouldn't have to raise, slaughter and skin it myself, although these days intrepid D.I.Y. folks -- like their Depression and World War II-era forebears -- are doing just that.
Oregon once boasted a much larger industry, with trucks transporting some 35,000 rabbits a month to California for processing. But in the early 1990s, budget cuts shuttered the nation's leading rabbit research center at OSU, and now less than 2,000 a month are shipped, says Don Higgins, who has raised rabbits on his Gold Hill farm since 1979.
But that doesn't mean there isn't a market for the meat. At Bay Area restaurants, "they're crying for rabbits," says Higgins. "The demand has always been there. It's just that the supply has gradually gone down."
Portland chefs don't have that problem, with wild game supplier Nicky USA in town. Two decades ago, Nicky owner Geoff Latham started peddling rabbit out of the trunk of his Ford Escort. Now he's the region's top source, buying wholesale from area farms and processing the meat at his certified facility. He keeps adding new customers, most recently Bluehour and Lucy's Table (think rabbit paella). Last year, rabbit sales in Oregon were higher than they'd been in a decade.
.....
But I, like many diners, had wrongly pigeonholed rabbit as a winter meat. In fact, fresh rabbit is most plentiful come summer.
Each spring when the does and bucks start breeding, litters of six to 12 babies -- called kits -- are born after just one month of gestation. The tender young fryers are then processed at eight to 12 weeks of age. Older rabbits yield cheaper, tougher meat (think stewing hens).
.....
But there's no reason why rabbit can't be a great choice for summer menus. Latham enjoys it stuffed into sausages or doused with teriyaki sauce and grilled.
Grilling is also Sunkler's favorite preparation for rabbit ....
Peering into the hutches at My Pharm, you feel less guilty about eating the quivering rabbits when you consider how quickly they reproduce. ......
The labor-intensive work makes rabbit meat expensive. Although Sunkler sells direct for $5.85 a pound, it often retails for nearly twice as much. Sunkler wholesales to Nicky what she can't sell herself.
"Wholesaling, I barely cover feed expenses, and then if some catastrophe happens, I lose money," Sunkler says.
So is rabbit a sustainable food? Well, free-range ones are rare, since they're so vulnerable to predators like raccoons, coyotes and owls. However, Braeside Farms in Estacada soon plans to start pasturing rabbits in a mobile enclosure similar to a chicken "tractor," which will give the animals access to grass but protect them and prevent them from digging holes to escape.
The alfalfa that makes up the rabbits' antibiotic-free feed thrives ....... Gardens also love odorless rabbit droppings, a ready-to-use fertilizer that doesn't burn plants the way chicken manure does. The only thing that is thrown away are the once-precious pelts, which are no longer marketable thanks largely to the anti-fur movement.
As for the meat, rabbit is delicate and easy to digest. In fact, Sunkler says a customer with cancer swears that after chemotherapy, rabbit is all she can stomach. It's also lower in fat and calories than chicken. However, without the skin and fat to protect the meat, rabbit requires moist cooking -- such as stewing or braising -- to prevent it from drying out.
At Simpatica and spinoff Laurelhurst Market, it's nose-to-cottontail cooking. .... braise rabbit in stock made from the carcass and serve it in the aforementioned rabbit sugo. Ketterman also grinds the hindquarter meat into sausage ......
Even rabbit liver has its uses.........
........
Monday, May 10, 2010
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