After a few days of searching I found the ideal partners, chickens and the farm. Together, we are building a unique and 100% free-range organic chicken farm in Kampot, Cambodia.
That brings happiness to my mind and a smile to my face. I can now not only educate people on and promote healthy foods, but produce them too.
I’m partnering with a wonderful local couple to build and run a sustainable organic farm chicken and egg farm.
As I’m a Keto-Carnivore guy and eat mostly only meat, fish, seafood, and eggs, I’m happy to get chicken back on my menu.
I rarely eat chicken since I’ve been in Southeast Asia. It’s near impossible to find the real-deal organic stuff. What they feed and how they treat the chickens in conventional farming just isn’t human nor healthy for you to eat.
Even if it’s labeled organic you mostly can’t trust it to be true.
These chickens are sold frozen and come from a company somewhere in the middle of nowhere. That tells me it most likely isn’t truly organic.
For me, real organic meat and animal products must be fresh, grown locally and be a small to mid-scale fully natural operation.
That’s what we are assembling.
My new friends already own 2 excellent farm lands where they currently harvest fruits and herbs and spices, with a few chickens running around too.
I found another mini-farm that specializes in chicken, duck, and quail eggs. The owners are moving back to Europe soon, so they were about to shut it down.
Thankfully, and luckily, I found them just in time. That day I bought the last 20 eggs they had. The same evening, I cooked up a storm of sunny-side-up eggs, and I was amazed.
The color of the yolk was a deep bright yellow, like the sun, and the taste, well, amazing. I’ve never tasted eggs before. I was stunned at the difference compared to the freshest eggs I can get in the markets, which I believed to be at least semi-organic.
I was wrong about that too. You just can’t trust the labeling. Little or no labeling tells you the product comes right from the source, and it’s clean.
The quality and taste of the eggs are 100 to 1. The difference is that significant.
That got me thinking. I need to somehow keep that farm alive. I came up with a plan.
I wrote an article about eggs being the superfood No 1, and sowing my visit to the farm.
Then I posted on a local Facebook community group asking if anyone would be interested in partnering up with me to buy the farm or the animals.
To my surprise, there was a great deal of interest. No time wasted, today I met with the local couple to discuss our options and see if we can work something out — and we did.
Over a wonderful lunch of freshly caught grilled shrimps we came up with an ction plan and agreed to go ahead.
They’ve got the farm, I’ve got access to the chickens, and the know-how to launch this exciting little operation.
The folks going back to Europe will be happy that their chickens and ducks will be in good hands, and their creation continued.
A win-win for all.
With a bit of luck, our chicken and egg farm should be cooking by September. From then on we will supply super healthy organic eggs, and some chicken meat to the local market here in Kampot, Cambodia.
That means healthy chicken meat will be back on my plate, along with the best and healthiest eggs you’ll find in Cambodia.
I hope you stop by for a visit.
Rob
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