Save The Chickens

Save The Chickens
#SaveTheChickens Photo by M.C.

I can’t get this story out of my head. I had heard about chickens being euthanized. I stumbled across a secondary article about the farmers and their chickens. The original story came from StarTribune and has made it to other online news and Twitter.

The original article I read didn’t explain the chickens will be used for dog food. It also didn’t explain that the farmers had no decision in the matter.

Originally, I thought it would be better to sell the chickens to people who want pets or chickens who lay eggs. But we are talking about a big company that wants to deal with the situation quickly to make money. In a letter to the editor, a Minneapolis resident asked, “Why couldn’t some of those chickens be given away to people that are experiencing food insecurity?”

I remember reading about a report in the 1970s during America’s economic downturn that said chicken farmers dumped thousands of live baby chicks into dumpsters. I knew something similar was coming. Here we are again.

If there is a farmer in America, in a dire situation, who is willing or able to give or sell their chickens to the public then please let me know and I will happily publicize the chickens for you on my blog and Twitter. You may email me at I encourage other bloggers to do the same especially those who are animal lovers. It’s worth a try to save the chickens even if it’s just a few out of 61,000.

Copyright 2020 Melissa Crismon

Mean Salad

Mean Salad
Mean Salad. Photo by M.C.

I’ve been told I make a “mean” salad. At almost every meal, there is a salad on the table. Here is a recipe for my salad and dressing. Of course, I use all organic when available.

4 handfuls of spring mix
1 carrot, grated
4 radishes, sliced
half a cucumber, quartered
10 grape tomatoes, halved
¼ cup canned garbanzo beans
¼ cup canned kidney beans
1 avocado
2 Tbsp. sunflower seeds
half a lemon, squeezed
a pinch of salt
cracked pepper to taste

balsamic vinegar
olive oil

Yield: 4 servings

Wash veggies, dry lettuce then put spring mix in bowl. Top with grated carrots, sliced radishes, cucumber, tomatoes, and avocado. Add garbanzo beans, kidney beans, and sunflower seeds. Pour salad dressing, squeeze in lemon then toss. Lemon helps with the digestion of oil. I sprinkle in salt then toss again. Rarely do I use pepper since some are allergic to it.

I eye my dressing in a salad dressing bottle shaker. I use about 2 tablespoons of agave add balsamic to about one fourth of the bottle then fill the remaining three thirds with olive oil. Sometimes I have added Dijon mustard or crushed garlic (boosts immunity, helps treat cough and cold) or fresh oregano, but I find I like to keep it simple for storage.

Recipe from blog of

Copyright 2020 Melissa Crismon