Fresh Local Food – in a Vending Machine

One of the challenges that farmers and ranchers continually face is making their food available to SLO_1205_221_LondieGPadelskycommunity residents.  To make things more convenient for their customers, Joshua Applestone and his wife Jessica, owners of Fleisher’s Organic and Grassfed Meats in Kingston, NY, installed two meat vending machines that dispense fresh, locally sourced burger patties, a variety of sausage, steaks and other beef cuts, and even pet food. The Applestones feel that this is the perfect way to make healthy, sustainable, local food available to more people at a reasonable price.  Check out the April issue of Modern Farmer to read more about the Applestones.

For those interested in providing their community with fresh, locally sourced, nutrient-dense food, be sure to check out HMI’s training programs, including our Getting Started Online Learning classes.

Getting Started Holistic Grazing Planning Course Results

HMI’s Online Learning Series Getting Started Holistic Grazing Planning course began in March 2016 with 33 participants from the United States, Canada, Iceland, Belgium, Ireland, Chile and New Zealand. This course focused on the key grazing planning principles and practices. Participants practiced the tools to hone in on such as critical grazing considerations, determining forage inventory, animal needs, and grazing and recovery periods before putting all these calculations into a written grazing plan.

Featured Participant:

Randy PistacchioRandy Pistacchio

“Holistic Grazing Planning was an excellent stepping stone off of the Whole Farm/Ranch Planning course I recently completed. The challenges of grazing on a small urban property are unique and the tools I gained will allow me to maximize the output of our land while increasing soil health and maintaining a happy healthy herd.  Also, as if I needed another excuse, monitoring paddock quality throughout the season will get me out on the land with my hands to the earth.”

Here’s the best things participant’s learned/experienced:

“I’m glad that the course explained the grazing chart to me. I’d tackled it a few years in a row, not knowing what parts of it meant.”

“I learned how to use the grazing planning sheets, how to plan for a time based drought reserve, how to plan based on most limiting and latest constraints and plan in time backwards.”

“The best things I learned were how to move the animals and not over work the land, to not create bare spots and keep the grasses at least 3 inches long, then 3 new leaves before returning.

“I learned about competitive grazing and leaving litter on the ground, I used to try to get rid of all of it and now I’m trying to save it.”

“The calculations were very helpful. Switching focus from grazing to recovery is very useful as well.”

“The most useful thing I learned was calculating and using ADA.”

“I learned to increase stocking density and utilize bale grazing more.”

Based on the survey responses, here are the changes that occurred:

Getting Started Holistic Grazing Planning Survey Results

Knowledge/Behavior and Confidence Increase            % Increase
Ability as a grazier 91%
Assessing recovery periods 97%
Assessing quantity of forage in a pasture 93%
Determining the number of animals your land can support for grazing 100%
Calculating the number of paddocks for your system 93%
Determining how long animals will stay in each paddock (residency rates/grazing periods) 89%
Intend to complete or modify a written grazing plan as a result of this course 100%

Getting Started Holistic Land Planning Course Results

HMI’s Online Learning Series Getting Started Holistic Land Planning course began in March 2016 with 14 participants from the United States, Guatemala, Ireland, Belgium, Finland and Iceland. This course focused on the key holistic land planning design principles and practices to allow participants to more effectively manage all their resources. This simple approach to land planning helped the participants explore key infrastructure/land improvement projects in the context of their whole farm/ranch goal to better analyze design possibilities for improved return on investment. Participants developed management consideration lists, land plan options and explored tool options and the return on investment of the different land planning options using the Holistic Management decision making framework and considering how such options will affect land productivity.

Featured Participant:

Holly DolderHolly Dolder

“The Holistic Management International Courses have opened my eyes to a new world of animal, land and business management.  Before HMI, I was a total novice to farming, farm animals and land management.  The once thought of short golf course beautiful pastures now bring a totally different feeling.  No longer is overworked, undernourished lands my envy.  Transforming our own little 10-acre paradise into a healthy well managed and planned out piece of heaven on earth has been made so much easier by the knowledge we have gained from these courses.  The instructors are fantastic and so helpful with excellent advice for each person either in class or one on one.  I believe anyone who wants to find a different way to see the business of farming, novice or expert, will find HMI is well worth the time spent to participate.”

Here’s the best things participant’s learned/experienced:

“I feel more confident evaluating animal rotational structures and their frequencies, as well as charging the land prior to planting. I plan to teach others the benefits, and aside from my own small demo plot, assist others in developing project proposals.”

“We now have a better understanding of the land and how to manage it.”

“The most useful thing I learned was communications with the planning team’s, alternative fencing and water layouts.”

“I would like to continue working with the processes for introducing HMI practices to the country in which I live.”

“The most useful thing I learned was looking at the land on map, then in written diagram then with overlays for changes.”

“I liked the holistic design principles and land testing exercises. Those will certainly be part of our planning system / thinking, because provide a very practical analysis.”

“The most useful thing I learned was concrete numbers and vocabulary for project proposals.”

Based on the survey responses, here are the changes that occurred:

Getting Started Holistic Land Planning Survey Results

Knowledge/Behavior and Confidence Increase            % Increase
Prioritizing land/infrastructure development/investments 91%
Assessing management considerations to guide land planning 97%
Incorporating natural resources issues on your farm into land planning 93%
How permaculture methods fit into Holistic Land Planning 100%
Complete or modify a written land plan as a result of the course 93%
To change management practices as a result of this course 100%

 

 

 

Improving Land Productivity in New Mexico

on the landsm 30 participants managing 14,030 acres participated in HMI’s Improving Land Productivity Series in Tucumcari, New Mexico. This 6-day series was taught by Holistic Management Certified Educator Kirk Gadzia, and holistic rancher Tom Sidwell provided on the ground application and information about how he is managing holistically at the JX Ranch outside of Tucumcari for 35 years. Tom has done a great job documenting his grazing planning and the results he’s achieved including the return of cool-season grasses coming back like western wheat grass.

The series covered holistic goal setting, on-ranch decision making, biological monitoring, grazing planning and land planning.  Participants had the opportunity to learn from each other as well as work individually on their plans, as well as more experiential learning out in the field with plant identification and forage assessment and inventorying.

grazing planningsmThis class was a diverse group of ranchers including members of the Mescalero and Navajo Nations, as well as ranchers who had Bureau of Land Management grazing leases. The operations ran from cow/calf to goats and chickens with a wide range of scale of operation as well as years of experience ranching. Particularly exciting was the inclusion of some younger producers fresh out of high school.

Thanks to the Thornburg Foundation for their generous support of this event. Thanks also to our sponsors the Southwest Quay Soil and Water Conservation District and Rocky Mountain Farmers Union Co-op Development Center. Lastly thanks to the Sidwells and JX Ranch Natural Beef for their support of this event.

Tom Sidwell

Tom Sidwell

Here’s what some of our participants had to say about what they valued most about the program:

  • The benefit of more cattle, less time grazing, smaller pastures.
  • Soil health range condition as it pertains to the whole picture
  • Cattle management and use of animal days of grazing
  • Test decision model, goal setting
  • Coverage of ground
  • Decision matrix
  • What good stewards the Sidwells are!
  • Very satisfied! Good mix of pasture info & cattle management
  • Learning how important roots are.
  • Learning how to have a grazing plan instead of a fly by the seat of your pants plan.
  • I intend to really do planned grazing, solidify holistic goal and go forward!
  • Great class. Loved all the interaction.
  • I learned to prioritize working capital
  • The big eye opener to me is how much can be accomplished with proper planning.
  • I learned a lot from all of the training! Very informative and can’t wait to apply these practices!
Outcomes % of participants
Your ability to identify needed systems and protocols to create a successful farm 82%
Increased ability in creating a whole farm/ranch goal 86%
More confident in your ability to make complex decisions on your farm as a result of today’s class 100%
Increased ability to monitor your farm’s/ranch’s ecosystem health 91%
Intend to change management practices as a result of the program 95%
Intend to complete biological monitoring as a result of the program 95%
The value of grazing planning 95%
Increased knowledge in assessing recovery periods 95%
Increased knowledge of how to assess quantity of forage in a pasture 81%
Increased knowledge of how to improve land health with livestock 90%
Increased knowledge of how to determine the number of animals your pasture can support 90%
Increased confidence in ability as a grazier 100%
Do you intend to complete or modify a written grazing plan as a result of today’s session? 100%
Increased knowledge of how to prioritize land/infrastructure development/investments 95%
Increased knowledge of design strategies that can build resilient, diversified farms 100%
Do you intend to complete or modify a written land plan as a result of today’s session? 100%

 

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Silver Screen Farm

joel-salatin

by Stephanie von Anckenedit.11

On April 28th, 2016 HMI collaborated with the Albuquerque Academy Desert Oasis Teaching Garden to hold a free screening of Joel Salatin’s inspiring documentary, Polyfaces: A World of Many Choices.  A diverse audience of gardeners, students, agricultural producers, educators, parents and Holistic Management practitioners joined us at the Simms Auditorium to enjoy the film.

‘Polyfaces’ is about connecting land and community and working with nature and not against it.  The farm produces high quality, nutrient-dense products through the use of regenerative agricultural practices and Holistic Management.

The Salatin’s model of farming is being replicated throughout the world proving that we have the potential to provide quality produce without exhausting our natural resources and negatively affecting our environment.

After the film, HMI Executive Director, Ann Adams, lead a small Q&A session focusing on the importance of the decision-making process and noting that the entire audience of 49 people made a positive step towards a more sustainable and regenerative agricultural system by simply showing up to see the film and getting informed!

Thank you to everyone who joined us for this event! We look forward to working more with our local community here in Albuquerque and beyond!

Sponsored by:

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DOT Garden logo

 

La Montanita logo

 

 

 

 

Getting Started Introduction to Holistic Management Course Results

HMI’s Online Learning Series Getting Started Introduction to Holistic Management course began in March 2016 with 33 participants from the United States, Canada, Ecuador, Columbia, Iceland, England, Belgium, Ireland, Russia and Australia. This course focused on key Holistic Management planning concepts and principles to help participants manage their farm/ranch for the triple bottom line (social, environmental, and financial sustainability) and more effectively manage resources. Participants were excited to learn how to improve their ability to observe, understand, and make decisions based on what they can control. Through these new skills participants now have the knowledge and tools to improve their ability to work with nature and to increase productivity.

 

Featured Participants

Joe and Amy Unger

Joe Unger

“We will use the information gained from this course as we look at the whole picture before making decisions. We are more confident that we are making the best decision for our farm by using this framework. Now that we have a holistic goal we are able to keep on track with what we want to accomplish. We are looking forward to taking the additional online courses and believe that this will help us be better stewards of the land.”

 

Tim Karen

Tim and Karen Stevenson

“We loved taking the “Getting Started to Holistic Management Course”. It has given us tools and refined tools that we already had to make our place more ecology friendly and to help us understand our management system better. “

 

 

 

 

PatriFullSizeRenderck Jackson

“The introduction to holistic management course provided a method, served as the catalyst, and equipped me with the knowledge to assist my family in starting the long overdue process of holistic goal setting and farm planning.

We have already benefited from the enhanced communication required by the process and I’m confident that if we effectively apply the concepts of Holistic Management, we can ensure healthy land and a sustainable future.

I’ve already enrolled in my next HMI course and plan on participating in many more classes and events.”

Here’s the best things participant’s learned/experienced:

“An excellent course whether for farming, business outside of farming or life in general. A must-have in the tool-belt of life.”

“Very impressed and plan to participate in other courses.”

“I was very satisfied with the course. Larry did an excellent job and Julie was very helpful. Because of my experience with this course, I will enroll in more HMI classes.”

“I loved the course! I would love to take another one!”

“I would recommend it to anyone wanting to approach Holistic Management.”

“Very well organized and makes me want to find out more about HM”

“Very good foundation. Thorough and focused. The webinar and course platform (canvas & adobe) were easy to use and a helpful guide through the modules. Particularly liked that webinar option to speak or message without interruptions there was sense of connection with everyone, Larry was a great facilitator of the material and comments.”

“The most useful things throughout the whole course have been that there is a rational, understandable, logical approach to ranching. Love the concept of “wholes” as it explains a lot of things in life and ranching!”

“Looking at our farm as a whole rather than piecemeal. It seems invaluable to link this in with your holistic goal, therefore making sure we are always travelling in the right direction.”

“ [The]process of creating and documenting a holistic goal. the decision questions and process is also very helpful.”

“The course gave me mission critical questions to ask and a system to house the decision-making processes in which we engage.”

“To be conscious of the mineral cycle and to do formal a formal assessment of the land.”

“I have a better idea how to use the decision making framework.”

“Setting goals and learning a better understanding of the ecosystem!”

“Understanding the ecosystem as a whole!”

Based on the survey responses, here are the changes that occurred:

Getting Started Introduction to Holistic Management Whole Farm/Ranch Planning Course Survey Results

Knowledge/Behavior and Confidence Increase            % Increase
Your ability to define your management team after session 100%
How to inventory your farms resources after session 100%
Your ability to develop a whole farm goal after session 97%
Your ability to identify needed systems and protocols to create a successful farm after session 100%
Ability to integrate social, economic, and environmental factors into your decisions after session 93%
Your ability to make complex on-farm or ranch decisions after session 87%
Your ability to assess ecosystem health after session 90%
Overall satisfaction with the instructor’s effectiveness 100%

Top 5 Grassfed Steak Misteaks

B.O.B.-steaks-for-web

Note: This guest blog written by Shannon Hayes of Sap Bush Hollow Farm was originally posted on the The Radical Homemaker.B.O.B.-steaks-for-web

Selling grassfed meat at a farmers’ market is great work, if you can get it.  Folks who are inclined to buy your product are also very likely to make terrific friends.  The double bonus is that these folks have a habit of buying your meat and then inviting you to their house to eat it with them…amazing!  I mind my P’s and Q’s as best I can on these off-farm excursions, but admittedly, I have a teeny control streak that takes over whenever I learn that steaks are on the menu.  I offer to cook them for my guests.

Is that rude?  I don’t mean to be rude.  It’s just that, well, I have a deep fondness for our grassfed steaks, and it wreaks havoc with my inner peace (and my stomach) to see them treated with anything other than complete reverence in the kitchen.  None of my customers ever buy a steak without getting a complete lecture on how to cook them indoors and out on the grill (you can get those instructions here), but I’ve learned that, in spite of my careful lectures, mistakes are sometimes made.  Here are the top 5 steak mistakes I’ve observed, even if folks follow my recipes precisely:

1. Wet steak.  Thawed steak is going to be moist.  In order to sear it properly, it must be dry before you put it on the grill or in the frying pan.  If the steak is not blotted dry with a towel before you apply salt and pepper, it will not sear, it will steam.

2. Wrong pan size.  If you are cooking your steaks indoors, be sure to choose a skillet that allows ample room to sear them.  When the steaks are too crowded, even if they have been blotted dry, the excess moisture will cause them to steam rather than brown, leaving them with an unpleasant gray pallor.  Make sure your steaks have at least 1 inch of space around them in the skillet to prevent this from happening.

3. Wrong direct-heat temperature.   Often in our hunger for a great steak, we fail to wait for our grills our skillets to heat up properly.  If the grill or skillet is not hot enough, the meat will start to roast, but it will not achieve that glorious sear that adds flavor.  If grilling, hold your hands about 4 inches above the grate.  When you can hold it there for no more than 4 seconds, the grill is hot enough for you to sear your meat.  When cooking indoors, place the skillet over a hot flame.  When you see steam rising off the skillet, you are ready to grease it with a little fat and begin frying it.

4. Failure to allow indirect cooking time.  High heat is critical only when we begin cooking steaks to achieve the sear.  A steak should be exposed to high direct heat for no more than 2 minutes per side.  After that, in order to guarantee tender and juicy meat, it should be removed from the flames and allowed to finish in indirect or low heat.  If you are cooking the steak on the grill, simply move it off the flames and put it on the side of the grill that is not lit, set the cover in place, and allow it to cook for about 5-7 minutes per pound.  If you are cooking it indoors, once the steak has seared, transfer the skillet to a 350 degree oven for about 5-7 minutes per pound (or to a 200 degree oven for about 10 minutes per pound).  During that indirect time, the internal muscle fibers will come up to temperature slowly without contracting too tightly and toughening.  Also, the proteins and sugars will have time to caramelize over the surface of the meat, giving the steak that characteristic glossy look and rich taste.

5. Wrong doneness temperature.  USDA temperature guidelines suggest that beef should be cooked to a minimum temperature of 145 degrees.  Yuck.  When you are using reliably-sourced grassfed meat, you don’t run the same risks of consuming food borne pathogens.  Thus, cook the steak to an internal temperature of 120 degrees for rare,, 140 degrees for well-done.

6. Marinating the wrong meat.  Did I say there were only 5 commonly-made mistakes?  Oops.  I just thought of another one.  So there are actually six.  At my market booth, folks have a tendency to purchase the rib eyes, top loins, porterhouse, t-bones and sirloin steaks when they are planning a steak dinner.  Those are terrific if you are planning to season them only with a little salt and pepper.  However, if you are planning to marinate your meat, these are the wrong steaks to bring home.  These tender cuts of meat have the most delicate flavors, and their beefiness is easily upstaged by most marinades.  Furthermore, if marinated too long, the acid in marinades pre-cooks the meat, turning it gray and leaving an otherwise tender steak mushy.  If you have a marinade you plan to use, select the lower-priced cuts, such as the sirloin tip or London broil.  Those cuts have enough extra flavor and connective tissue to stand up to the marinade.  Their more pronounced beefy flavor won’t be over-powered by the stronger seasonings, and the acid in the marinade will help break down some of the connective tissue.  In my opinion, a marinade should only be applied for a few hours prior to cooking.  Excess exposure to the acids in the liquids (such as wine, vinegar or lemon juice) will turn your meat gray, and too much time in the liquid will cause the juices to leak out of the meat.

Okay, I’ve said my piece.  If you want to invite me over to dinner now, I promise I won’t start bossing you around your kitchen…honestly.  But I might bring over a little pop quiz to check first, just to be sure…Would that be too controlling??

 

Shannon Hayes works with her family on Sap Bush Hollow Farm raising grassfed meat in Upstate New York.  She is the author of The Grassfed Gourmet; The Farmer and the Grill; Radical Homemakers and a Long Way on a Little:  An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously; and more. Copies of her books can be purchased through theradicalhomemaker.net/books/.

I’m a ‘City-Girl’ Trying to be a ‘Farm-Girl’

Keri-FarmNote: This guest blog written by Keri Nelson was originally posted on the Moms For Real Food Initiative Website.

Hello Baby-Boomers,

I am what you call a ‘Millennial City Girl’.
I am, however, an ‘Old Millennial’ at almost 32 years of age. I do relate to most Gen-Xrs better than most of my ‘Generation’. I also do come from a long line of ‘Educated City-Folk’. So by all rights of classification I am a ‘Millennial City Girl’. Seriously, though, most Millennials scare me.

I am on Facebook, Instagram, Pinterest and Twitter (though Twitter isn’t really my hotspot). Social media is a part of my existence. I can learn most anything I want on YouTube (like tiling a bathroom) or Google (How to de-skunk my dog). I do still enjoy the smell of new books and reread old favourites until the bindings fall apart. I am ‘plugged in’. I am hardly reachable on my house phone (we only have it in case a babysitter doesn’t have a cell). Call, text or instant message me, I have my cell phone basically everywhere I go. Never call me at home. I love alternative rock, classic rock, 90s punk and grunge, and even the occasional pop song.

I live in a 1960’s bungalow in town with my ‘picture family’ of a husband, two kids and a dog, though I don’t have a picket fence, yet. I even drive a mini-van. I love my Chucks, Birkenstocks and Lulu Yoga pants. I am first and foremost a ‘City Slicker’.

Our Christmas picture even included us in all our Chucks!

Being a City Kid I grew up playing with other kids in the street with older brothers tormenting us. Walking to school. Coming home at lunch to an actual home cooked lunch. Walking or taking transit to the movies. You know, ‘Normal Stuff’.

Well in the weird way the world works I met, fell in love with, and married a ‘Farm Boy’. We packed up moved to the country. We left a City where at night there’s lights, to a land of eternal darkness.
It was unsettling. We moved a whole bunch of times and wound up finding a place in town, (‘town’ with a population of 5,000 within a heavy farming community) not far from the ‘family farm’.
I love the idea of raising my kids in a small town where everyone knows everyone. Kids are free to play and make life long friends in preschool!
Ah! The life!
One thing lead to another and I met other transplanted ‘City Kids’ who were all out looking for a quiet life rather than the hustle and bustle of the City.

Yes I dressed her up as Little Red Riding Hood for Halloween

 

Before I could even blink we found a chicken on the side of the road.
Tracy and I found a chicken.

On. The. Side. Of. The. Road.

Seriously how does that even happen? And in town no less. Well we set up a dog kennel in the garage and named her Henrietta. She gave us eggs for a few months then she became a free loading chicken.

Little did we know that she would throw me, head long, into ideas about farming. See, the thing with ‘ideas’ and us Millennial City Kids is they can turn quite quickly from ideas, to extensive Google searches, to conferences, to courses, to books to making a plan ….. in less than 6 months. We work fast, I know! Well it’s been on my mind for about 7 years but now it’s getting real. I have the drive I want to do this.

I have been to ‘Ranching Opportunities’ Conferences, Grazing conferences, Ladies Livestock Lessons and other seminars. What can I say I enjoy learning. It’s usually full of stuffy old, cranky old farmers sitting there saying:

    • ‘That will NEVER work’
    • ‘Ha! They are going to teach ME how to move my cattle?’
    • ‘full of stupid ideas and a DEGREE, they don’t know anything’
    • ”I KNOW everything they were trying to teach.’ 

Seriously EVERY conference, seminar, talk there is some old guy saying that. With only two exceptions. The first, my Husband and I took a Holistic Management Course. I was met by a whole variety of people that I was so incredibly inspired by, and whom I now cherish dearly for all they have taught me.  Honestly, it was starting out CSA farmers, sheep farmers, small mixed livestock farmers, cattle farmers and even another crazy kid who was also jumping into the poultry game this year.

With all different backgrounds, ages, walks of life we all had one thing in common. We could think outside of the box! Holy Crap! I have found inspirational, motivated, learning oriented, compassionate, hard working, loving, all around absolutely AMAZING people! I have found my farming tribe! And I love them all!  The Alberta Organic Conference this year was full of colourful hair, tattoos, piercings and hipsters. I have found more of my farming people!

Well with a few courses and conferences under my belt I was ready. I had a plan. I ordered 200 chicks, 30lbs of vegetable seeds and 80 turkeys.
This was happening. I was so excited. I had poured hours, days, weeks even months into this plan.

The current Market Garden plot

Sadly, from which we received much back talk from the older farmers I know, through town and otherwise.
The Baby-Boomers have “their ways”, and like to talk about how us “Younger Generations” don’t want to learn how to farm, that we don’t have the drive, work ethic or back bone.
I call b_ _ _ _ _ _ t!

The older generations of farmers. They have met me with ‘You can’t’, ‘It will never work’, ‘How many books did you read to figure that out?’, ‘Your books and courses will teach you nothing’, ‘You’ll never make anything doing that’ and a whole massive list of other lovely other opinions.

Yes, you farm.
Yes, I am eternally grateful for your decades of tireless efforts. But who will take over your farm? No one. Unless you let us City-Folk do what we so desperately want to do!

WE WANT TO FARM.

We need to somehow toss aside the egos, defensiveness, arguing, “pishawing” and verbal stone-walling and allow us to work the land, raise the livestock, and yes, even fall on our faces! But we DESIRE to learn and do.

Let’s work together instead of against each other. Please, teach me how to drive and fix the tractor, and I will tell you how I learned holistic farming and how it can save you money!  Tell me stories about your parents and grandparents farming, and I’ll tell you how my unquenchable desire led me to farming.
Make practical suggestions, and help me, and yes even allow me to fall on my face.

WE WANT TO FARM.

So, please, let us.

Soil Your Undies: The Cotton Test

Gail Fuller shows the biomass he can grow with his cover crop seeding.

Gail Fuller shows the biomass he can grow with his cover crop seeding.

The Ontario Ministry of Agriculture, Food, and Rural Affairs recently had an article about how people are burying their cotton underwear in the soil to determine amount of biological activity in the soil. The idea is that the more microbes in the soil, the more they will munch on the undies. When they checked the underwear after 2 months, they found that the fields that had cover crops were more biologically active and hardly anything remained of the underwear. The conventionally grown soil did not have so many microbes so the underwear was pretty much in one piece when it was pulled out.

To learn more about the process visit this Youtube video.

To learn what happened in an area that has cover crops, view this Youtube video.

To see what happened on a conventional cropfield, view this Youtube video.

If you want to learn more about what Holistic Management practitioners have been able to do with cover crops, check out Gail Fuller’s case study.

Open Gate: Kandanga Farm Day

Feeding the Sunshine Coast with Local Food

June 18, 2016

Kandanga Farm
93 Main Street, Kandanga
Queensland, Australia

Are you interested in nutrient-dense food for you and your family?

Do you want to learn how we can heal our land with a healthier food system?  

Are you a farmer or rancher interested in learning how to use livestock to regenerate the land?

Our Kandanga Farm Day is part of HMI’s Open Gate Learning Series. Open Gates are peer-to-peer action-based learning days with short presentations and small group exercises geared for participants to share discoveries and management techniques with guidance from experienced facilitators and producers. Only $25AU per person, includes lunch!

Learn more and register.


Agenda

SaturdayJune 18, 2016
9:00Welcome and Introductions - J. Virtue
9:15Pasture Walk & Cow Move; Forage Assessment & Feed Budgeting exercises -T. & A. Scott
10:00Beginning a Full Time Farm - A. Henbury
11:00`New Farmers; Exercise on Holistic Management Decision Making - V. Hughes
12:00Lunch featuring local, farm fresh food!
1:00Small Scale Direct Market Beef - S. Rogers
2:00Pasture Walk & Cow Move; Biological Monitoring exercise - T. Scott
3:00From Computer Tech to New Farmer - S. Budden
4:00Panel Discussion/Q&A Closing; Evaluations - J. Virtue

 

Learn more and register.


 

Thank You to our Collaborators & Outreach Partners:


Sponsor This Series

Our Open Gate series offers organizations, agencies and businesses a great opportunity to network with farmers, ranchers and consumers interested in sustainable agricultural ideas, products and services. We offer a variety of affordable Sponsorship Opportunities to connect you with our community. Please email Stephanie von Ancken at stephv(AT)holisticmanagement(DOT)org for more information.