Author Archives: Victoria Brady

How to Pluck a Goose

How to Pluck a Goose

A century ago the goose was considered among the most desirable species of the farm yard, and while many of its traits are still apparent to those who keep them, their popularity decreased as breeding practices for marketability of poultry advanced. Why raise a goose that will be in its prime for cooking in about… Read More »

Chicken Keeping: A Time-Honored Tradition

Chicken Keeping: A Time-Honored Tradition

Chicken keeping has a long and successful history, dating back to antiquity. Some 19th century writers would have their readers believe that prior to the Victorian era poultry breeding was not a specialized occupation. It was certainly elevated in status once poultry shows began awarding prizes for quality and for new breeds, but the number… Read More »

Geese: They’re More Than Meat and Feathers

Geese: They’re More Than Meat and Feathers

Goose flesh makes a delightful dinner entrée and the feathers can be used to make a comfortable pillow, but the eggs are yet another reason to raise geese. When we don’t need them for hatching, we use eggs from all our flock – turkey, duck, chicken, goose, guinea and occasionally pheasant. Nothing goes to waste.… Read More »

Green Goose: The Cook’s View of the Goose Tribe

Green Goose: The Cook’s View of the Goose Tribe

By: Victoria Brady Thehistoricfoodie.wordpress.com   While some undoubtedly keep geese as pets or raise them just to sell, country folk and homesteaders often raise them for the table. This has not changed since the beginning of Goosedom. The noble turkey springs to mind when thinking of a special occasion meal but, while less common, the… Read More »