Food for Thought Poultry Edition-December 2025

Keeping Poultry Farm Expenses Down

Are you looking to keep your poultry farm expenses down? Poultry farming can be expensive, but you can cut costs and increase your farm’s bottom line in several ways.

Poultry farming is a growing industry supporting over 500,000 jobs in America. Although there are plenty of opportunities in a growing industry, you’ll have to navigate government red tape, start-up costs, and potential hazards that can be costly.

Thankfully, there are things you can do to keep your expenses down and stay proactive and prepared. Below are five ways you can cut costs and avoid costly mistakes so your business can thrive.

We’re excited to recognize Kevin Walker as he approaches his well-earned retirement after 28 years with First Financial Bank. Kevin played a pivotal role in leading and growing our Poultry Division in Texas, helping shape it into the respected division it is today.

“Throughout his tenure, Kevin has made an impact. He helped establish First Financial Bank as a household name in the Texas poultry industry while helping our customers build wealth. His presence in our Nacogdoches office has helped shape our Poultry Division into what it is today, and his contributions have left a lasting mark on our organization.”, said Ben Chandler, Managing Director | Poultry Lending Division

Please join us in congratulating Kevin on his remarkable career and wishing him all the best in retirement! 🎉

Poultry Farm Loans: Business Loan Application Process

Becoming a poultry farmer who works with a major integrator can be a fantastic business opportunity. Before you can begin though, you’ll have to acquire a business loan.

The business loan application process for poultry farmers can feel daunting, especially since it involves working with an integrator. However, navigating the process is easier with the right information and experienced lending partners.

We're Dedicated To The Ag Industry. Watch To Learn More About FFB.

Southern Pecan Pie

I have personally made this pie two years in a row. The only thing I would do differently is use less cinnamon.

Ingredients

1 (9-inch) frozen pie crust (or refrigerated pie crust, or make your own)
3 large eggs, beaten
½ cup white granulated sugar
3 Tablespoons salted butter, melted
1 cup dark corn syrup
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 ½ cups chopped pecans

Instructions

Preheat oven to 350F degrees.
Take 1 (9-inch) frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. I like to put the crust on a baking sheet to make it easier to remove it from the oven after it is baked.
In a medium bowl, whisk together 3 large eggs, beaten, 1/2 cup white granulated sugar, 3 Tablespoons salted butter, melted, 1 cup dark corn syrup, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract until thoroughly combined.
Place 1 1/2 cups chopped pecans into the bottom of the pie crust.
Then pour the filling on top of the pecans.
Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.
Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.
Allow to cool then slice and serve!

Do you have a story or a recipe to share with us? If so, email kchenoweth@ffb1.com.

We would love to hear from YOU!