Doesn't it seem that those galvanized chicken waterers don't last very long. And the plastic ones don't seem to be much better. Several years ago I came up with this simple cheap alternative to the expensive commercial chicken waterers. more »

According to the University of Florida Agricultural Department, "Water plays a very important role in digestion and metabolism of poultry ... Water softens feed in the crop to prepare it for grinding in the gizzard." It is essential that chicken get plenty of fresh water each day, so most chicken farmers use some kind of automatic watering system to keep their chickens watered. If water is simply put into a bowl and given to the chickens, it will get knocked over or dirtied up quickly with dirt or feed. more »

Raising chickens can be very rewarding! But just like every other animal, they need fresh water and food. In the winter, it can be difficult to keep their water from freezing. Here are a few ideas to accomplish that. more »

Making Asian food can often be labor intensive. The biggest labor in this dish is chopping vegetables, and you can actually get by without doing that if you buy frozen oriental stir fry vegetables. However, this particular version uses many fresh vegetables along with a couple canned ones. 1. Set aside 1 seasoning packet from noodles to use in recipe. Store remaining packet for another use. In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan. 2. Meanwhile, for sauce, in a medium saucepan whish together the 1 & 1/4 cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Add chicken, water chestnuts and bamboo shoots (if used) to sauce, heat through. Ad more »