Douglas Hayes on Heritage Chickens- August 2012

Douglas Hayes on Heritage Chickens

Buckeye RoosterI believe all of us are aware that we would do well to find multiple revenue sources for our selves out side of just grassfed beef or cattle.  If you have considered another funding source for your place, this month we will hear about just that.  With this months training you will walk away with all the knowledge necessary to start a new venture in heritage poultry.  Go to any farmers market and the vendors there cannot keep enough stock of chickens or eggs and if you've been to the market you know they are not giving them away.  This month we hear from Douglas Hayes of the Preservation Sanctuary Learning Center.  Mr. Hayes has a very diverse background which has all lead him and trained him for where he is today.  Mr. Hayes opens up and does his best to share everything you will need to know to start a heritage poultry flock but many of the things he shares are applicable to starting any kind of small animal venture.  To give you a little more information about Mr. Hayes, he shares his varied background with us.

Douglas Hayes, Preservation Consultant

 

P.O. Box 588
Calistoga, CA 94515
707 942-5107
[email protected]

 

ARCHITECTURAL PROFESSIONAL PROFILE

 

•      Highly competent and successful professional with extensive experience in the construction industry, specializing in the high quality, environmentally friendly and cost effective design and management of large  and small remodel, renovation, and new construction projects for commercial, restaurant, and upper end residential properties.

•      Recognized for innovative design approaches, advanced engineering abilities and thorough understanding of all processes, methods and materials used in diverse construction projects, from initial design and final development through start-up operations and project completion.

LICENSES

•      Architectural License, State of California                                                      1995

•      General Contracting Building License, State of California                         1979

FORMAL EDUCATION

Bachelor of Arts with Distinction in Physics                                                          1975

Sonoma State University, Rohnert Park, California

CONTINUING EDUCATION

Post Graduate Architectural Studies                                                                                                   1990-1992

San Francisco Institute of Architecture, San Francisco, California

Post Graduate Studies, Earth Sheltered Housing                                                                             1981

University of Minnesota,  Department of Architecture, Minneapolis, Minnesota

Post Graduate Studies, Earth Sheltered Housing                                                                             1980

University of Oklahoma, Stillwater, Oklahoma

Post Graduate Studies, Engineering/Long Span Timber & Wood Truss Design                        1979

University of California, Berkeley, California

 SPECIALIZED TRAINING

On-the-Job Training, John Armstrong, Architect, Calistoga, California                                       1980-1984

 MILITARY BACKGROUND

Aviation Electronics, Second Class                                                                                                         Honorable Discharge

United States Navy - Viet Nam Veteran - Received 12 Medals

PROFESSIONAL ASSOCIATIONS

California Restaurant Association                   Napa Valley Arts Council

American Farmland Trust                                 Nature Conservancy

 

PROFESSIONAL EXPERIENCE

 

Architect/Consultant

Douglas Hayes Architect, Inc., Calistoga, California                                                 1972- 2008

•              New  and renovated commercial, restaurant and residential designs.  Accountable for and supervised all project phases,including programming, schematic design, final design, preparation of working documents, negotiation/bidding, and on-site observation during construction.  Of many completed projects, the following partial lists are of particular interest.

 

Commercial Projects:

•              Folie A Deux Winery, St. Helena, California                                                  1980

Directed the complete programming, design and development of this multi-million dollar new construction project with advanced soft-tech winery facilities including bottling line, laboratory, stemmer, crusher area, barrel storage, red and white wine fermentation tanks, natural cooling system, glycol system, office spaces, demonstration kitchen and roof entertainment area.

 

Restaurant & Food Service Projects:

•              Palisades Market, Calistoga, California

Complete Renovation and addition of a commercial kitchen for a 3000 s.f. upscale market, deli, and catering facility.

•              Boarder House Brewery & Restaurant, Incline Village, Nevada

Consulted with owner on restaurant concept and design in a historic building. A 2 million dollar remodel /addition and upgrade of the facility.

•              Little Baker’s, Redwood Valley, California

Complete renovation of the interiors of this convenience store/deli after a kitchen fire including a Chester Fried Chicken Franchise.

•              C. J.’S Truck Stop, Tracy, California

Design and restaurant consulting for a Mean Gene’s Hamburger Franchise inside a truck stop.  Involved with all phases of the project from design to           build-out, including planning issues with city and county code officials.

Residential Projects:

•              Nielsen Residence,  Las Vegas, Nevada                                                          4,500 square feet

Project for actor/comedian Leslie Nielsen.  Futuristic, environmentally correct solar showplace without deprivation including photovoltaics and earth tube cooling.  This Las Vegas 3 story home includes 4 bedrooms, 3.5 baths, 3 car garage, pool and spa.  This home doesn’t look “solar”.

Douglas Hayes, Preservation Consultant

A Preservation Sanctuary Learning center

P.O. Box 588  *  Calistoga  *  CA  *  707 942-5107

 

Cooking and Animal Husbandry Experience

 

•      Over twenty five years experience as a chef. Line work, institutional cooking, sous chef. Past owner of a Vegetarian Gourmet Cooking School.  Trained by Guilano Bugiali, Franco Galli, Joseph Maximilian, and Richard Grossman(Cordon Bleu, France).

•      7 1/2 years as sous chief in an Indian Ashram.  Responsible for 240 lunches and 320 dinners in the gourmet kitchen.  On meditation intensive weekends we would cook as many as 2600 meals three times a day in the communal kitchen.  All the Executive Chef’s were CIA trained.

•      Consulted Tom Gumple on the 1999 Coupe du Monde de la Pâtisserie for the design of his winning sculpture.

•      Collaborated with or worked on Napa Valley Wine Auction, private chef, chef for special private occasions, recipe generation, and restaurant design.

•      Started gardening at age 6, all early experience comes from contact with farmers and a lot of on the job training.

•      Spent summers between ages 7 - 19 on a working dude ranch with Larry Armstrong taking care of and learning about horses, hogs, sheep, cattle, and milk cows.

•      A Preservation Sanctuary Learning Center is not a farm; rather, it is a sanctuary to keep our genetic agriculture heritage from being harmed, and to pass on old time agricultural know how to others.  This Preservation Sanctuary Learning Center is the home of rare standard bred livestock, ie. Buckeye chickens.  Red Wattle hogs are coming soon.  The Sanctuary also has many rare heirloom vegetables, produce, and herbs. All livestock, veggies, herbs, and fruits are sustainable raised all natural. The livestock is raised on pasture.  If animals are raised with love and respect, processed with love and respect, cooked with love   and respect, and served with love and respect, then we eat love and respect, and we are healed.  Preservation Sanctuary Learning Center is operated as a nonprofit.

PROFESSIONAL ASSOCIATIONS

California Restaurant Association                                   Napa Valley Arts Council

American Farmland Trust                                                 Nature Conservancy

American Livestock Breeds Conservancy                     American Pastured Poultry Association

 WEB LINKS

American Livestock Breeds conservancy:  http://www.albc-usa.org/

American Pastured Poultry Producers Association: http://www.apppa.org/

 

 

The Buckeye Chicken:Buckeye Rooster

 

The Buckeye chicken was created in Ohio by Nettie Metcalf before 1896.  Four Standard Bred chickens were used to establish the breed.  Dark Cornish, Black Breasted Red Game, Buff Cochin, and Barred Rock were crossed over a period of six years... the result of this selection is the Buckeye. The Buckeye is a Multipurpose breed with good meat and egg qualities.  At the height of popularity there may have been 2-3 million Buckeyes, by 1960 there were about 10,000 of these chickens; now, there are only 2188 Buckeye breeders remaining, of which there maybe only 500 with really good genetics.  The breeding Buckeye flock at this Preservation Sanctuary Learning Center is 125 chickens with good genetics, and is pasture raised.  The chickens are processed at 16-18 weeks the old fashioned way in a completely humane way.  These chickens know NO violence, only love.  No antibiotics, no preservatives, no hormones, no GMO Grain, and no additives are fed to the chickens.

 

What is Standard Bred?

 

The antique chicken breeds are referred to as Standard Bred.  The term “Heritage” breeds is being used as an educational and marketing tool by organizations, like the American Livestock Breeds Conservancy, to further public interest in healthful, sustainable, nutrient rich, and really good tasting food. If you look on page 52 of the American Poultry Association classical publication “The Standard of Perfection” you will find the Buckeye chicken.

 

Mission of this Preservation Sanctuary Learning Center:

 

A Preservation Sanctuary Learning Center is not a farm; rather, it is a sanctuary to keep our genetic agriculture heritage from being harmed, and to pass on old time agricultural know how to others.  This Preservation Sanctuary Learning Center is the home of rare standard bred livestock, ie. Buckeye chickens.  Red Wattle hogs are coming soon.  The Sanctuary also has many rare heirloom vegetables, produce, and herbs. All livestock, veggies, herbs, and fruits are sustainable raised all natural. The livestock is raised on pasture.  If animals are raised with love and respect, processed with love and respect, cooked with love and respect, and served with love and respect, then we eat love and respect, and we are healed.  This Preservation Sanctuary Learning Center is operated as a nonprofit.

 

If you really want to know what all it will take to add another small animal to your operation and revenue stream, you need to hear this interview!

 

 

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