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Home EC students learn the final step of the farm to plate experience as they harvest and gut their chickens, Nov. 4.

Coach Mick Fuller first brought chicks to Kimberly Bell’s Home EC class to begin their farm to table unit, Sept. 5. In the following month, Fuller would raise these chicks to the proper size and age for human consumption alongside his personal chickens that he uses to provide eggs and meat for his family. When they were ready, Fuller invited students to his home for the final step leading to the plate.

When students arrived, Fuller ran them step by step through how to properly capture and hold, slaughter, pluck, and gut a chicken. Each student and parent catche their own chicken and bring them to Fuller’s cone where they slit the neck to begin preparing them for feasting. The birds boil to the point where students can easily pluck the feathers off, and the gutting begins. With very precise cuts and pulling, the innards of the chickens leave the bird so that it can be cleaned once again. At that point, the chicken is ready to eat.

The Fuller family prepared a meal of chicken tacos with fresh meat from their own birds, students, parents, and teachers feasted together, enjoying the fresh meal provided by the very chickens that they helped raise.

To learn more about Home EC, read Home Ec. teacher looks forward to second year on campus.

For more Feather photos, visit media, photos 2017-18.