Baby Bunnies!!

The first new arrivals of 2023 on the farm arrived on a snowy Sunday afternoon, February 26th.

Mother rabbits make a nest before they birth their babies to keep them warm and safe. They will make a hole in the hay on the floor inside their nesting box and pull out their own fur to line it with. When they put the bunnies in the nest, they cover them with more fur. The babies which are called kits, stay curled up together in the nest and the mother will come and feed them once or twice a day. Rabbits don’t spend much time with their kits and keep them hidden so as not to attract predators.

Check out this video of newborn kits in their nest:

A rabbit’s milk is so rich in nutrients that they only need to feed them once or twice a day and only for about 5 minutes! This milk is so amazing that you can see the difference in size and weight on the babies each day. They are born so tiny, pink and wrinkly and by two weeks they already look like a regular (but small) bunny!

We caught snowball feeding her babies, we are lucky she let us watch! Check out the video:




Their fur started coming in after a few days and we can see that two resemble their mother and one takes after the father

cuddled up in their nest

Sooo cute and tiny!!

Up close photo of one of the white ones

Close up of the brown/reddish one

They should open their eyes around day 7

The bunnies are very sweet but we need to give them space to safely grow for a few more weeks. To avoid stressing the mother out and/or causing injury to the new babies we must not go in to play with them at this time.

Stay tuned for more updates and announcements about when you can meet the babies!

Fancy layers

Meet our “Fancy Layers”

meet our small flock of beautiful chickens that are so colourful and fun to watch.

We have four different breeds of chickens in this flock. Caramel Queens, Rockettes, Light Sussex, and Ameraucanas.

We hope that some of our hens will want to sit on their eggs this spring and hatch some chicks for us to watch grow up.

Caramel Queen

These chickens look similar to the production red layers but with a little more decoration. They will lay a dark brown egg.

(Photo credit : Martine Matson)

Rockettes

These black and white birds have great personalities. They are friendly and gentle. They are known for being good about laying in their laying boxes (and not sending you on egg hunts!) They lay a lot of eggs in the summer months. One of our Rockettes laid the first egg of the group late November. Yay!!

Light Sussex

Light Sussex chickens are active foragers, good mouse catchers and very friendly, tame birds. They are known to go broody - which means they like to sit on their eggs until they hatch (Which is exactly what we are hoping for!!) They are known to be good mothers so we can’t wait to see if we get some baby chicks to grow up on our farm in the spring!

Ameraucanas

The Ameraucana’s are really cool because they each look unique. While it is hard to tell that they are the same breed because of their feather colouring, you can recognize them by the colour of their legs! instead of yellow legs, theirs are a blackish blue! That is not the only special thing about these chickens… the hens lay blue/green eggs! That is right - the egg itself is just like white or brown eggs inside, but the shell is green!

“The Ameraucana is an American breed of domestic chicken. It was developed in the United States in the 1970s, and derives from Araucana chickens brought from Chile. It was bred to retain the blue-egg gene but eliminate the lethal alleles of the parent breed. There are both standard-sized and bantam versions.” - Wikipedia

We are so excited to watch these lively and gorgeous chickens grow up on the Sea Ranch. We just love watching their personalities evolve!

Sea Ranch chickens - from farm to table

Our meat chickens (along with turkeys, but that is another story..) arrived on the Sea Ranch as day old chicks. They had an eventful first day of life by embarking on a long road trip from the hatchery to their meet up point on the side of the highway in Aldergrove where Mary Jane (8B) grabbed them and drove to meet the water taxi at Sunset Marina.

Captain Alex happily completed the safe delivery where Evan and Rebecca were there to meet them at the Sea Ranch dock.

The final part of their big journey was a gator ride to the farm. They were placed into their new home in the chick house which is a very predator safe building that is equipped with a propane heater where chicks can stay safe, warm, and draft free until they are fully feathered and old enough to maintain their own body temperature. As we took each bird out of their transport box, we dipped their beaks into their water dish before putting them down so that they could take their first ever drink of water and recognise where to find it next time. (Newly hatched chicks do not need to eat or drink for at least 24 hours. One of the last things the chick does inside the egg is absorb the remaining yolk sac, which provides nourishment the first few days after hatching)

We added sticks to their water dish so that they couldn’t climb right inside it and catch a chill.

Every week we would move divider boards around to increase their space as they grew bigger and bigger. These birds are the Cornish Cross breed which is a hybrid developed by crossing the commercial Cornish chicken with a White Rock chicken. They have broad breasts, big thighs, white plumage, and yellow skin. They are known for their rapid growth and feed efficiency. They grow out in 12 weeks or less depending how big you like your chickens. Because they grow so fast you do have to make sure you don’t let them grow too big and cause health issues. So, you want to make sure you watch their growth and process them on time.

After about a month the chickens had grown enough to be moved to their next home where they would have more space to grow and access to outside. This is where they would stay until they were ready for freezer camp. To move them, Evan and Rebecca would catch each chicken one by one and put them in chicken crates, then Hannah and Amelia (our summer students) would take the crates in a gator and drive over to the new pen where they would carry the crate into the outside part of their enclosure and take each chicken out and place them into the grass where they experienced the fresh air and ground for the first time. Catching and moving 117 chickens on a hot day sure was an adventure but our group of 4 was a perfect team and it went very smoothly.

Once in their larger homes the chickens continued to thrive through the summer months. While this breed of chicken results in delicious juicy perfect meat, they aren’t very pretty to watch grow up. They grow extremely quickly, often faster than their feathers can keep up which at times can leave their skin visible. Sometimes they get so big that they have trouble walking, they don’t roost and they often don’t forage and pick at the ground or behave in other ways that we are used to seeing with other breeds of birds. You can mostly just expect to see them spend their time eating and pooping. However, I was so happy to see our meat chickens staying active throughout the day, enjoying their outside space by sun bathing and not only did they peck for bugs in the dirt but they were so good at it, that you can see the big craters they have created around the inside perimeter of their pen. We had to lay extra boards around it because they actually created spaces where a predator would be able to easily come under the fence!

The outdoor space that Evan built for them had lots of room and right up until a week before we were ready to do the first half of harvesting, they still had green grass, which is really great. 

We were also so lucky to have the summer students around, because of the extra farmhands we were able to clean their inside pens weekly (which is a huge stinky job) but its so nice for the chickens to have a fresh clean dry space which is so important for their quality of life.

Throughout this whole experience we only lost 3 of the 120 birds we ordered. This is amazing, I ordered 120 hoping to end up with 100 birds in the end.  All three losses happened while they were still in the chick house.

First step

The first person on the production line is the chicken catcher. They grab a chicken from the coop and bring it to the first station.

We processed our chickens in three batches. On August 21 we all assembled to start the work and expected to do half of the birds but we only did a dozen because they had full stomachs. We needed to take the food away earlier and try again next week. This time on August 28th we were more prepared. Their food was removed earlier and we had a good idea of what to do after the previous weeks practice run. This time we managed to work for 5 hours and process 72 chickens. Many Sea Rancher’s showed up to help. We set up an assembly line of workers. We had teachers and learners and jobs to suit each person. It was a beautiful team effort.

Chicken catcher

Beheading

It isn’t a favourite job, but someone has to do it.

Although it looks gruesome, it is actually quick and painless for the chicken.. and because they are processed right on site and handled by familiar humans, the bird does not experience any stress and remains calm the whole time

beheading

Kettle dunk

The second step is to dunk the chicken into 150°F water for about 40 seconds to loosen the feathers for easier plucking

dunking

Plucking

Next the chicken goes through the automatic plucker. This removes most of the feathers

hand plucking

Next, we pluck by hand any remaining stubborn feathers

Feet and neck removal

With each step it begins to look less like a live chicken and closer to the meat you put in the oven

Teachers and learners

It was so nice to see the first timers learning from the people who have done it before. Everyone was excited to try new things. Ken, Sandra, Michelle and Ethan showed others how it is done. The others became experts in no time, especially our youngest on the eviscerating table, Brooklyn!

Eviscerating

Our awesome group at the eviscerating table made sure all the insides were removed carefully

eviscerating

Almost finished…

Now the chicken is getting cleaned up at the “safeway station” and looking ready to stick in the roasting pan.

Last stop in the line

Here the chicken is bagged weighed and recorded and sent on its way to the proper cooler or freezer.

Organization

Keeping everything moving smoothly is a big part of the job. Every team member needs a job assigned, the proper tools and safety wear, and motivation. It is also important to keep track of everything and record as we go and Corey (10A) was a huge help with that.

There are also behind the scenes jobs like ensuring we have everything we need before we start to work, picking up supplies, setting up before hand and making sure the water is up to temperature before all the workers show up, as well as clean up after the fact. It really is a huge team effort with a suitable job for anyone at any stage along their journey of understanding how meat gets to their plate.

Taking care of the work crew is a job in itself. It can be a long day and refreshments were needed. Coffee, water, soft drinks, snacks and first aid were all essential.

A big thank you goes out to everyone involved, each job is equally important because they all contribute to the bigger picture and missing one block would cause the whole tower to fall down.

The delicious home raised meat in the freezer to feed our families is the greatest reward. Be proud of yourselves and enjoy!


How often do you think about where your food comes from?

Growing up in a city, you can become removed from your food source. The abundance of grocery stores and markets at your fingertips are so convenient that you don’t really have to think about how the food got there, and the work that went into it.

While that may seem like it makes your life easier, this agricultural illiteracy is alarming.

Some children living in large cities sit in classrooms all day and the only time they see a farm animal is in books and on tv. Even many adults do not know which meat comes from which animal, and that chocolate milk doesn’t come from brown cows!

What would you do if this convenience suddenly disappeared? Would you know how to survive if you had to take the responsibility of feeding yourself into your own hands?

Instead of focusing on how we let this happen, we need to think about how to fix it.


Empowering the next generation is the answer!

Luckily here on the Sea Ranch, children have an opportunity that many other city kids do not have and that is they get to not only watch their food grow before their eyes, but they can be hands on involved from start to finish – farm to table. When we teach our children to be self sustainable, we are giving them the power to take care of themselves and the families they will raise in the future. We are giving them knowledge that no one can take away from them. Even if they do not use these skills in their day-to-day life, they will always have it to fall back on.

Many parents know that when children are involved in making a meal, they eat more of it. Why is that? People feel proud to take part in creating something. It is like the old saying “When you learn to carry your own water, you learn the value of every drop” It is empowering to be able to take your basic needs into your own hands and that goes for people of all ages.  Food tastes better and is healthier when you know where the ingredients came from and you put them together yourself. You are also less likely to waste anything when you are aware of the work that went into sourcing it.

How to be mindful of others as we deepen our connection to growing our food

It is important to realize that we are all at different stages on our life path and while some people might be experienced farmers, for others this experience can be new and sometimes challenging.  The great thing about this world is that we do not all have to do the same things. We have choices in life and the right choice for one person might not be the same for the next. We do not all share the same values but we can still respect each others’ choices and do the right things for ourselves while respecting the different choices of our neighbours.

This means that when it comes to being involved in farming on the Sea Ranch, you alone know what is best for your family and are free to take part in whatever way works for you. It is essential that you determine what is best for your family without comparing yourself to others and feeling pressured or guilty to do more or less than what you are comfortable with.

Regardless of where you are in your journey of connecting to your food source, the Gambier Island Sea Ranch is a safe place where community members can learn and grow at their own pace and connect to nature on their own terms.  We are proud to meet each individual where they are and ensure that everyone is able to enjoy the farm in a way that in meaningful to them.

 

 

 

Remembering Brian Biddlecombe

The Searanch will always be grateful for his service to our community and the friendship to a great many of us as well.
Brian will be sorely missed.

Brian Biddlecombe

Image Credit: Biddlecombe Family

“It is with heavy hearts that we express our condolences to the Biddlecombe/Laudrum family upon the passing of Brian Biddlecombe this past week. As Fire Chief, Brian served the Bowen Island community for over 11 years. He was a leader and a friend in the Bowen Island Fire Rescue community. He spearheaded the building of Fire Hall No. 2 on Adams Road to improve access to the west side of the island and provide additional storage space and training area. He procured Engine 30, which remains the BIFR’s main truck apparatus. Brian was a long serving member of the Fire Hall Facilities Steering Committee, and was a champion of the new Fire Hall that is currently under construction on Miller Road. He would have been so happy to see his many years of work come to fruition when it opens its doors to the community for the first time, and he will be in our thoughts and hearts when it does.

Brian contributed so much to Bowen Island, both in his role as Fire Chief and as owner of Cormorant Marine, which provides an important service with its water taxi and ambulance transport. We are saddened to have lost such a pillar of the community, but we know that his legacy will live on. Rest in peace, Brian, and thank you for everything.”

Credit: The Bowen Island Municipality

Do Not Feed the Ducks!!!

Duckling malnutrition - in areas where ducks are regularly fed bread the ducklings will not receive adequate nutrition for proper growth and development.

·       Overcrowding — where food is easy to come by, ducks will lay more eggs and the pond will become overcrowded. This makes it more difficult for the birds to seek out healthier food sources and increases territorial aggression, especially during mating season

·       Pollution — what happens to all that bread that is not eaten? It causes algae growths, pollution, and can eventually eradicate fish and other life in the vicinity.

·       Diseases — a diet rich in carbohydrates leads to greater fecal production and bird feces easily harbors bacteria responsible for numerous diseases including avian botulism.

·       Attraction of pests — Rotting leftover food attracts other unwelcome pests such as rats, mice, and insects. These pests can also harbor additional diseases that can be dangerous to humans.

Why Feeding the Deer Human Provided Food Can Kill Them

Deer are ruminants.  Ruminants have specialized four-part digestive systems that allow them to thrive on their natural diets of high fibre such as leaves, old grass, and woody browse.  The first part of their digestive system is the rumin.

When ruminants feed, they barely chew their food.  They mix it with large quantities of saliva and then swallow it into the rumin.  There the food is churned and mixed with microorganisms that start a fermentation process.  The fermented food generates methane and carbon dioxide gasses, which the animal then burps up.

The rumin then separates the feed into layers of solid and liquid material.  The solids clump together to form a cud.  The cud is then brought back up to the mouth and chewed slowly (chewing the cud).  During that process fiber is further broken down by microorganisms.

The microorganisms present in the deer’s rumin cannot digest a diet of high carbohydrate such as chicken feed, which contains about 80% carbohydrates in the form of corn and cereal grains.  If fed chicken feed, this can cause a rapid change in stomach chemistry and disrupt the microorganisms present.  The same condition applies to allowing deer to feed on new, sweet spring grass.  The rumin will not be able to work to digest the food or expel the gasses formed.  It will then shut down.

Other serious outcomes are the release of toxins which are absorbed into the deer’s system and lactic acidosis which causes stomach ulcers and secondary infections. 

The microorganisms in the deer’s rumin change during the year.  This is why you may see deer feeding on apples and other fruits as the rumin prepares for winter.  The microorganisms change further during the winter, allowing the rumin to change a high fibre diet of woody browse into protein.

It is not uncommon for deer to starve to death with a rumin full of food.

TRICIA SMITH, FOUR-TIME OLYMPIAN AND OUR OWN GAMBIER GAL HAS BEEN ELECTED AS THE CANADIAN OLYMPIC COMMITTEE’S NEW PRESIDENT.

Four-time Olympian Tricia Smith has been elected as the Canadian Olympic Committee’s new president, the organization announced Sunday.

Smith, a B.C.-based lawyer and businesswoman, was named COC’s interim president when Marcel Aubut left the post on Oct. 3 after a formal complaint alleging sexual harassment against him. She will finish out the rest Aubut’s term, which ends in April of 2017.

Smith beat out award-winning high performance coach and lawyer Peter Lawless for the position after a vote by the Session with 74 members in attendance.

Smith — a recipient of the Order of Canada — had been vice-president of the Canadian Olympic Committee since 2009.

“I feel enormously privileged and grateful that our sport community has entrusted me today with the leadership of the COC,” said Smith in a statement. “It’s an honour I accept with pride and gratitude at a time when the eyes of the country are upon us.”

Smith ran against Aubut for president in 2009. After the Aubut scandal, Smith told reporters her focus would be on creating “a safe environment for our athletes, coaches, staff, volunteers and all those in the Olympic family. I am personally committed to making that family safer and healthier.”

Smith outlined her objectives on her website while campaigning for president, including three pillars focusing on leadership, sport and funding.

“I will be a champion for creating a safe and inclusive environment for our employees and all those involved in the Olympic Movement in this country. I will be a tireless advocate for unity, inclusiveness and collaboration with our many partners. We now enter an Olympic year with great excitement and anticipation. We must be at our best. We will do everything in our power to ensure we create an optimal environment for Rio 2016, so our athletes and coaches can be the very best they can be.”

Accomplished rower

Smith won silver at the 1984 Los Angeles Olympics in coxless pairs rowing with teammate Elizabeth Craig. She also captured seven world championship medals, as well as a gold medal at the 1986 Commonwealth Games.

Lawless will continue on as the organization’s vice-president.
Smith has served the COC in various capacities for over 30 years. Since joining the COC’s athletes’ council in 1980 as rowing’s representative, Smith has been a member of the executive, team selection, games, governance and compensation Committees. She was Canada’s Chef de Mission for the 2007 Pan American Games.

She is also the vice president of the International Rowing Federation and has been a leader in creating opportunities for women in FISA, in all aspects of the sport, increasing the number of opportunities for women to compete, coach, administrate and officiate in international rowing. Smith has also played a strong role in FISA’s anti-doping policies as a member of the executive committee.

Smith took part in the 1976 Montreal Olympics, the 1984 Los Angeles Games and the 1988 Seoul Olympics. She qualified for the 1980 Moscow Games, but like all Canadians did not participate because of a boycott of those Olympics led by the United States after the Soviet war in Afghanistan in 1979.

<source>

The Naming of the Various Areas of the Searanch

Drum roll please….  the winners of the GISR garden and field naming contest are:

A (the garden) = The Seed Ranch
B (the field behind the machine shed) = Chester Field
C (the field that’s the furthest away) = The Back 40
D (the last field you pass through on the way to the back 40) = The Midlands
E (the field where the sheep sometimes live behind the farm) = Salt Lick Meadow
F (the other main field the sheep live in) = Upside Downs
G (the closest field to the dock) = Thistle Downs

There is also a map attached in case my brilliant descriptions don’t help identify which field is which.

Thank you to everyone who contributed names. There were a number of great names put forward!! And thanks to everyone who voted!!