Douglas Hayes on Heritage Chickens
I 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 douglasth@sbcglobal.net
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:
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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