It was a beautiful Saturday morning in Phoenix, the kind of morning when posh couples with Suri-like children sip espresso at La Grande Orange and the fit triathletes of Phoenix have been up for hours enjoying the weather and getting in their weekly miles.
I was at Boho Farm and Home in Arcadia with Caroline Van Slyke, her husband David, his brother in law and a Scottish terrier . . . "processing" chickens. As a pet-chicken owner with several generations of farming in my background, I wanted to see if I could be a part of the process, er, processing, and learn something new. Ever since Van Slyke's son told me about sending the chickens to "freezer camp," I was curious about how slaughtering chickens in a backyard really works.