I forage for sea snails (see previous posts on paua, cartrut snails, abalone and turban snails). It is a bit fiddly and they aren’t all to everyone’s taste, but I love it. For one thing I love snorkelling and so the gathering is no effort; and for another, as an archaeologist, shell middens (the remains of pre-1788 Aboriginal seaside foraging) are my specialist thing. For years, this midden-love has driven me to keep my foraged shells; piles of them in the garden and at the bush block and bags of them on the shelf in my office. But now I am using them up.
I have recently acquired chickens, six of them, and I want them to knock out an egg most days, each one obviously with a shell. So they need calcium, and I have a whole lot that turned out to be ready and waiting for them in the form of the seashells. I crush them between bricks and they eat any piece small enough to get down their gullet. My dad grew up on a chook farm and the common standard of using oyster grit that he knew 60 years ago as a lad is still in practice today; I just have a foraged version.
Then I get eggshells. Unfortunately they don’t come with the pearly nacre of a turban snail or the rainbow reflections of an abalone shell, but they are nonetheless nice and strong. While some folk will feed these back to the chooks, I have the seashells for that. So I boil, dry and crush the eggshells to feed them to the puppy instead. You see, she still just has her baby teeth and can’t really make much of a dent in a bone and meanwhile has fast growing bones of her own. So she needs calcium too. For most pups these days, this comes in the processed food, but with me feeding her on real meat and vegetables as much as I can, I need to add calcium; and some of it comes in the form of powdered egg shells.
It is a pretty good system if you ask me, and I still get the choice bits: Sea snail meat, fresh eggs and a healthy dog.