At Puck's Farm, chickens were the main attraction. David Califf, a.k.a. "The Egg Man," diversified into eggs three years ago and now provides eggs to top restaurants in Atlanta. Visitors went right into the chicken house with David, asking questions about the chickens, their food, their housing, and egg processing. The chickens were truly free range, scratching around in a meadow and finding shade under trees. The hen house was remarkably clean and efficiently designed. Hinged roosts lined one wall and laying boxes the other. The laying boxes were slightly tilted with newly laid eggs rolling into collection boxes in the front, at once protecting the eggs and positioning them for convenient collection. The laying boxes also sported flaps that could be closed at night to prevent the chickens from sleeping in them, thus keeping the laying boxes cleaner.

David and his helpers, his son-in-law and nephew, were all enthusiastic about the chickens. Raising chickens does have its challenges, however. Chickens do not do well in high temperatures, and during the summer drought there were some losses. After the chickens pass their peak egg-laying age the most economical step would be to slaughter them for meat, but USDA stipulates that slaughtering must be done in a USDA approved slaughterhouse. The closest one is in Alabama, and it is not interested in the relatively small number of birds from Puck's Farm ("they won't talk to you if you have less than 10,000 birds"). A cooperative slaughterhouse among a number of small chicken farmers may be a possibility in the future.

On the way out, many visitors bought eggs, honey, and pickled green beans on the inviting front porch of the Califf's house.

Visitors to Glover Family Organic Farm saw different aspects of organic farming, from seedlings to salad. Beautiful red and green lettuces were planted out in beds, ready for harvest. In the new greenhouse, seedlings were awaiting transplanting. Skip Glover explained some of the different aspects of the farm's operation, including cover cropping, irrigation, and plant propagation. At the chef's tent Todd Mussman, with the help of Raymond Hook, created a delicious salad using the farm's colorful salad mix. After sampling the salad, many visitors purchased greens and other produce from the Glover's farm-stand. (The farm-stand is open every Thursday from 2 until 7, selling vegetables and some products from other organic farms including jellies, conserves, and delicious organic raw milk cheese.)

Beekeeper George Chandler brought empty hive frames and explained the fundamentals of beekeeping to several visitors planning to set up their own hives. Other tour highlights included a nutritionist from the Women, Infant and Children's nutrition program, a book signing of The Healthful Gourmet by author Jeani-Rose Atchinson, and soil amendment advice from Lee Biddulph of Country Gardens.

Real interest among the participants was clear; visitors wanted to learn to garden or farm better, or to become more aware of the source of the organic foods they eat. In these days of divergent opinion, the desire for wholesome food sustainably produced is widely appreciated.