Queenie’s back!

After 2 ½ days in solitary confinement, our broody hen metamorphosed back into her normal self. When she first went in the broody-busting cage, she’d do her Henzilla act – fluffing her feathers, lifting up her wings, clucking – whenever we got near her. And then, yesterday morning, I went in to give her more food, and she didn’t do it. She just paced back and forth like a regular chicken.

We let her out with the flock, and she spent the day free-ranging, with not even a wistful look at the nest boxes. She spent last night on a roost bar, like a proper chicken, and she came down the ladder with her flock-mates this morning.

She is so busted.

5 people are having a conversation about “Queenie’s back!

  1. Kit Goldfarb says:

    I just read your article in the Washington Post. Even though it is the Food section, the last paragraph had a very important point which I wish had been stronger — you want your hens to live well. In addition to taste, major considerations to making food selections are food safety, environmental impact, and health — ours as well as, in the case of chickens and other animals — theirs. I am sure that the lives your chickens lead is as different from most commercially grown — even cage free — chickens live as mine from a prisoner in a developing country. I applaud what you do and sincerely hope that you will have the opportunity to write about it from that perspective in the Washington Post in the not too distant future.
    …Are you related to the Haspels from New Orleans?

    • Kit — You’re one of several people to make the point that the larger story is about how we treat our animals. And you’re right, it is. In fact, a couple years back I did write about it, on the op-ed page of the Washington Post. If you’re interested, it’s here:

      Since then, that issue has gotten a lot of play, so we decided to focus on the taste issue — which hasn’t gotten so much attention.

      As for being related to the Haspels of New Orleans, I have an uncle who has checked out the geneology and claims we’re related to just about all the Haspels on the planet (there aren’t many). All I know is, they treated me well when I made a reservation at Antoine’s.

      • Kit Goldfarb says:

        Hi Tamar, I understand why you — and the Post — wanted a story from the taste perspective. But I think the message of the treatment of animals — chickens and otherwise — can’t get out enough. (Repetition…learning) But I enjoyed your article and I agree that the taste in eggs here is often hard to differentiate — and I don’t understand why. In my travels, I have found that eggs elsewhere are so much better. Even Africa, where you would expect them not to be that great, the eggs are richer, yellower yolks and a great taste. And omelets in France are about as good as food gets.
        Glad you were treated well at Antoine’s — and have you tried the eggs sardou at Brennan’s? Actually, southern eggs are generally pretty good in my experience…I wonder if climate plays a role. Kit

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