Carma Nykanen

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since Mar 28, 2014
Carma likes ...
forest garden chicken food preservation
PNW zone 7
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Recent posts by Carma Nykanen

Thanks Tereza,
I appreciate your input. I do want all payment before the event. I don't want to deal with it the day of.... a small amount to save your place at the event. final payment a day before??  Perhaps a few days before so we could call next on the list if they were to not show...

Figuring out how much to charge and the like.  I've been scouting around and perhaps that's another question i could put to the permies folk.... input?
I'm going to visit with a potential butcher (i'm just the loyal assistant and it'll be at my place) tonight and he's going to set his price.  

I'm happy to hear the rest sounded ok to another person
3 weeks ago
Allrighty folks. Here is the rough draft.

I'm a bit dense on how to post so it shows up on here so could i beg someone to help me with that?

I'm having a few fine folks proofread for content and such. Feel free to help me twist it if you see any changes that could be made. Of course, I wiggled everything around to fit our purposes.
I'll post the finished product here for other people to use if they wish.

Thanks R.Ransom.  Your legacy lives on......

Autumn 2020

Welcome to Old Schoolhouse Creek’s inaugural butchering classes. We are happy you will be joining us.  The Lessons will be taught in three different classes on separate days.

First lesson: Tools, attire, anatomy, a full demonstration of a kill/butcher process, and safety all the way.

Second Lesson: Location, tools, humane kill, hands on skinning, and proper evisceration, preserving organs and other useful bits, and quartering.  Finishing with the proper hanging environment and time.

Third Lesson: Proper environment, tools, animal anatomy, a summary of the cuts depending on desired meals, packaging with options, recipe roundtable.

Requirements for class:  
• Pay money to reserve your spot.  Complete payment within 24 hours of class starting.
• Bring own butchering knive(s) with sharpener and sheath (See attached acceptable knife qualities)

Event price breakdown:  Animal cost, Butcher’s fee, Rental fee of equipment, packaging supplies

Things to know:
 There will not be any knives to borrow. You must bring your own and a way to keep it sharp.  It should have a sheath for when it’s not in your hand.
 You will be asked to show your knives when you arrive.
 You will memorize the mantra: “Knife is for flesh. Saw is for bone”.
 Check the supplies list to see if there are any tools you could bring to use or to share if you are willing. It really helps.
 This may be intense for some. You will get hungry and thirsty. Be prepared.

Tool Etiquette:
 If you are to hand a tool you do so with the handle towards them and the blade pointing at the ground.
 No tool will be put on the ground at any time. It is a tripping hazard and very dangerous.
 A sharp knife is a dream to work with. A dull knife is time consuming, frustrating, and dangerous.

 Only bring the people you have agreed upon to the farm.
 No children under 12 unless previously discussed. All that come should be prepared to be involved.
 No one is to interact with the livestock. If you’d like to do so, arrange another time.
 No wandering to other areas of the farm.
 No smoking, drugs, drinking on the farm.
 No dogs.

 The Instructor is in charge of the butcher. All are to show their respect for the instructor by listening, talk quietly when needing to talk to another, and do all they can to not impede the instruction from being heard.
 The tools are designed to disembowel and carve up an animal roughly your size in under 20 min.  One mistake will seriously harm a human in less time than you can say "let me just reach in and grab this for you"
 At any time anyone can yell "HOLD!" at which time, EVERYONE freezes and waits for instruction
 One person at a time on a carcass. The person with the knife is ‘in charge’ of the carcass and all others will not touch unless otherwise instructed.
 When invited they are to touch ONLY the part as they were instructed and not to anticipate the needs of the knife holder.
 It is essential that the class to conducted in a timely manner to keep the meat in good condition.  
 Please ask questions when opportunity arises but be listening when others ask as they may have just asked your question for you.

Most importantly!
 You will show respect for the life that just ended.
 You will treat the farm with respect to show appreciation to them hosting this event.
 Value the opportunity to learn and get hands on when invited to.  Get all you can out of the experience.
 This agreement and accompanied Release of Liability will need to be signed by all attendees.

Gear recommended:
 Apron
 Rubber boots
 Hair tie to keep hair out of face
 Headlamp, yes could still be helpful at midday

When we are clear about our expectations of our participants and they are followed through with, and our instruction is on point and allowed to flow, the participants will be satisfied with their experience.

After rereading what has been outlined, if there is anything that is unclear be sure to let us know. This is a grassroots endeavor and we don’t claim to have it all figured out but we are doing our best to ensure it will empower you to take on butchering on your own.

This Document was largely written from the wisdom of R. Ranson, Left coast Canada’s experience.
Please look up what she wrote.  You’ll get a good laugh and more than a few Ah-ha’s .
3 weeks ago
Hello! R Ransom
For years I have looked for your posts.  They impart true experiences and astute knowledge that comes from it.
Now here is my question.  May I use much of your knowledge and words from your post about never doing a butcher class again. I am preparing to do a community butcher event where I arrange for a local butcher to come teach a class on our farm, with our sheep.
If you are ok with it, may I say I'm quoting you on the document?
Thirdly may I post it to the thread for others to use if they are able to?
Thanks so very much.
I hope you haven't given up on the teaching.
3 weeks ago
I'd be happy to! I've been eating this way in many regards. Experimenting would be fun! Good on you for this huge task! Many will benefit!
3 months ago
Bummer, I'm unable to update my payment.  It's timed out. I don't get online enough i guess. I missed the timeframe, unless the powers that be have an opening?
Perhaps i should be patient a few more days, although the email said to comment on not gaining access.

-email checked in my profile
-i'm receiving emails about the kickstarter

Alas, no access permitted.
I'll be sure to check out those references!  I'm very interested in learning.

I understand about not wanting to take in more!

I appreciate your willingness to share.

Perhaps i will start a thred! Thanks for the suggestion!
10 months ago
Judith, it strikes me that not only is there the gift of passing along excess, but also the love and knowledge of the art!
I just had 7 Romney and Gotland fleeces turned into roving and yarn! 😳 i was gobsmacked at the cost of it. I'm fast needing to learn the ins and outs of marketing.
I absolutely love the natural colors.  But I'm curious to try dying. Especially mustardy yellows and greens.
I have been eyeing some plants around me for what i have available.  My son picked up a few wads of fallen mosses for a purple but i havent sourced the ...acid? ? For it.
Id love more info and dying supplies! I could trade for roving or yarn. You could give me feedback?
10 months ago
I give this company 9 out of 10 acorns!!
Scythe Supply gets a 9 on a 10 for me. In addition to what everybody else is saying they have really good resources as in videos as to how to use. Especially the how to peen the size. One thing I would add to the website is people that know how to peen the scythe. there's no one in my area that knows how and I have never had experience in sharpening knives or peening sythes so that is my one struggle with it. I'm not doing fine work so ends up being okay but I realized my learning curve in sharpening the scythe and peening the size is yet a mile long
1 year ago
These are really good thought-provoking ideas. I am trying to get my presentation together so I can incorporate a whole system of using up waste as a resource as well. Yes to wood chips and food waste!
In my reading it feels like the downfall of any system is having somebody to maintain the system and keep nurturing it along. I read some good ideas but does anybody have experience of something that work really well?
Thank you very much for the thoughts you all are coming up with ! Thought streams that I haven't thought to incorporate before of course I love all native plants but I didn't think about adding it in here.
With this new school addition they're going to be opening up a huge Hillside of land for science exploration and other topics. So that would be a great tie in to have the plants be closer for them to see on the school grounds.
This is so exciting! I am encouraged by your input!
1 year ago