January 2010: New chicken house collapsed from snow weight after 8 inches of snow.
We are thankful there were no chickens inside at the time.

Volunteers Claude (left) and Eugene (right) have been a tremendous help with
interior work on the poultry building.

Walk in freezer has been prepared for installation.

MAY 25, 2009: The exterior of the poultry outbuilding is complete and the
internal framework is nearly done.

APRIL 17, 2009: The new chicken processing outhouse is going up quickly.

MARCH 23, 2009: A new poultry building is under construction.  This building willl
help us to grow our chicken business at a faster rate which in turn will produce
income for Little Portion.

MARCH 23, 2009: Work on the outbuildings continue.  Above right is the poultry
processing area and to the left will be the workshop.

A poultry growers workshop on Saturday, March 14th was sponsored by Little
Portion Hermitage, University of Arkansas and Carroll County Extension Service.
Talks included Poultry Breeds for Small Flocks by Dr. Keith  Bramwell, Recognizing
and Controlling Poultry Diseases by Dr. Dustan Clark, Processing and labeling
Issues by Dr. Steve Seideman and Marketing Issues by Dr. Phil Crandall.

Look for our new chicken sausage! Available in both traditional (breakfast sausage flavor)
and spicy.

Read all about it! Little Portion's chicken business was featured in our diocesan paper,
The Arkansas Catholic.  http://www.arkansascatholic.org/article.php?id=1094

At the Iron Chef contest held recently in Fayetteville, Arkansas, chefs used nothing but the best. Each chef had to gather ingredients from local growers. The chicken was obtained from Little Portion's monastery farm. 

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