What does it look like to be a mother and thriving egg entrepreneur in northwestern Mexico?
Early mornings in the chicken coop, receiving training, answering business calls, taking orders from customers, balancing books and cooking dinner for the family.
And lots of love and lots of pride.
Be sure to scroll to the bottom to see the end result of Georgina’s hard work — her eggs being served in Toks, a restaurant chain in Mexico.
All hands on deck in this family. Georgina and her husband, Rudy, pose with one of the many chicken coops. Their son Miller, 5, loves holding hens and their son Aldair, 12, helps dry the coffee in the sun, and Rudy proudly poses with one of his young mango trees.
Georgina spends her early mornings in the chicken coops stirring the litter to prevent disease and feeding the chicken forage.
Aldair enjoys helping his mother collect eggs. Georgina is proud that her eggs meet the high standards of Toks restaurant.
Heifer poultry technician Ivan Gonzales checks in with Georgina and her chickens and helps her with accounting.
Each of Georgina's eggs must weigh 2 ounces, be organic and have consistent free-range flavor.
From farm to table: Georgina's eggs are served to customers of Toks restaurant.
You make dreams become a reality for so many families. You give them hope, opportunity, income and independence.
