Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina (left) explains meat chicken processing to Samantha Forzano from Bryson City, North Carolina, on Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Some of the chickens that will be processed at Gnome Mountains Farms in Franklin, North Carolina, on Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina, cleans the evisceration table in preparation for chicken processing, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

A Peking duck, one of the many breeds of duck at Gnome Mountain Farms in Franklin, North Carolina, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Samantha Forzano of Bryson City, North Carolina, cleans the evisceration table at Gnome Mountain Farms in preparation for chicken processing, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina, checks the water temperature of the scalder, Sunday, June 27, 2021. After the the chickens’ throats are slit, they go into the scalder for approximately 30 seconds to help loosen their feathers before going into the plucker which removes their feathers. The water in the scalder is heated with a propane burner to about 148°. (Joseph Forzano / Deep Creek Films)

Samantha Forzano of Bryson City, North Carolina, cleans a refrigerated cooler that will be filled with water to hold the processed chickens before packaging at Gnome Mountain Farms in Franklin, North Carolina, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

The blade of one of the evisceration knives on the stainless steel processing table at Gnome Mountain Farms in Franklin, North Carolina, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina, removes two chickens from their pen in preparation for processing, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina, places chickens in the temporary crate which will be used to move them to the processing area, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina, removes two chickens from their pen in preparation for processing, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina, carries a portable chicken crate to the chicken pen, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Samantha Forzano of Bryson City, North Carolina (left) and Seth (last name withheld), co-owner of Gnome Mountain Farms in Franklin, North Carolina, move a crate of chickens from their pen to the processing area, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

The blade of one of the knives used to slit the throats of the chickens during processing at Gnome Mountain Farms in Franklin, North Carolina, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina (left) explains the technique used to slit the throats of the meat chickens that will be processed to Samantha Forzano of Bryson City, North Carolina, on Sunday, June 27, 2021. The chickens are loaded into an upside down cone head first, so that their heads and necks are sticking out. (Joseph Forzano / Deep Creek Films)

Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina (left) shows Samantha Forzano of Bryson City, North Carolina, how to make the cut across the chicken’s neck to perform a humane kill on Sunday, June 27, 2021. The cut needs to be precise, so as to avoid cutting the windpipe. (Joseph Forzano / Deep Creek Films)

Hayden Smith, co-owner of Gnome Mountain Farms in Franklin, North Carolina (left) slits the throat of a chicken to be processed, on Sunday, June 27, 2021. The cut needs to be precise, so as to avoid cutting the windpipe. (Joseph Forzano / Deep Creek Films)

Samantha Forzano of Bryson City, North Carolina slits the throat of a chicken to be processed at Gnome Mountain Farms in Franklin, North Carolina, on Sunday, June 27, 2021. The cut needs to be precise, so as to avoid cutting the windpipe. (Joseph Forzano / Deep Creek Films)

Samantha Forzano of Bryson City, North Carolina, tilts the chicken’s head back to drain the blood from the cut she made at Gnome Mountain Farms in Franklin, North Carolina,, Sunday, June 27, 2021. The cut needs to be precise, so as to avoid cutting the windpipe. (Joseph Forzano / Deep Creek Films)

Samantha Forzano of Bryson City, North Carolina slits the throat of a chicken to be processed at Gnome Mountain Farms in Franklin, North Carolina, on Sunday, June 27, 2021. The cut needs to be precise, so as to avoid cutting the windpipe. (Joseph Forzano / Deep Creek Films)

Deceased chickens hang by their feet in the washing rack before being placed in the scalder at Gnome Mountains Farms in Franklin, North Carolina, Sunday, June 27, 2021. After the chickens necks are cut, they are hosed down with cold water, to remove dirt and debris. (Joseph Forzano / Deep Creek Films)

The blade of the cutting knife, covered in blood and feathers after slitting the necks of several chickens at Gnome Mountain Farms in Franklin, North Carolina, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)

Seth (last name withheld), co-owner of Gnome Mountain Farms in Franklin, North Carolina, removes chickens from the scalder on Sunday, June 27, 2021. The chickens go into the scalder for approximately 30 seconds to help loosen their feathers before going into the plucker. The water in the scalder is heated with a propane burner to about 148°. (Joseph Forzano / Deep Creek Films)

Seth (last name withheld), co-owner of Gnome Mountain Farms in Franklin, North Carolina, removes any remaining feathers after the chickens come out of the plucker, Sunday, June 27, 2021. (Joseph Forzano / Deep Creek Films)