Ecological Agriculture

FARMS Leadership | Sacramento Valley | November 30, 2021

Location of Field Day:
Center for Land-Based Learning – Woodland, CA

Field Day Host and Mentors:
Center for Land-Based Learning – Alex Lintner & Ric Murphy
Yolo Resource Conservation District – Amy Williams
Picnic Table Farms – Paul Boulware

Theme:
Ecological Agriculture

River City High School joined us for our November FARMS Leadership field day all about Ecological Agriculture: the essential practice of aligning agriculture with ecological principles that support the health of the surrounding wildlife, land and humans. Students spent the day at our Center for Land-Based Learning Headquarters learning about Ecological Ag from two central perspectives: 1) folks at the Yolo Resource Conservation District who work to improve and sustain Yolo County’s natural resources and land and 2) the founder of Picnic Table Farms who works to grow produce galore on Yolo County’s land.

We began our day focusing on connecting with one another and understanding the importance of leadership. After checking in and learning a bit more about each other during our Opening Circle, we introduced River City to field day Student Leadership Roles: roles that give students the opportunity to guide and teach their peers about issues related to the central FARMS Leadership Pillars, while practicing their research, public speaking, self-reflection, and communication skills. 

After a quick tour of CLBL’s farm facilities, we ventured out to meet Amy Williams and her RCD crew who came armed with 70 native trees, shrubs and plants ready to go in the ground. In recent months, CLBL has partnered with Yolo RCD to install three massive hedgerows around CLBL farm land, in an effort to provide habitat for wildlife and pollinators, improve the land’s soil health, and sequester carbon. Amy, the Project Manager, and CLBL’s GrizzlyCorps Member and soil expert Alex Litner, helped to educate our students not only on all the benefits hedgerows provide for land and wildlife, but also for our farmers: providing increased pollinators crop production, fixing nitrogen into the farm’s soil, providing wind buffers to prevent soil erosion, and reducing pest populations. Talk about a symbiotic relationship!

After Amy’s planting demonstration, students got their hands dirty planting Yarrow, Showy Milkweed, Valley Oak, and Pacific Aster among 16 other types of native California plants. Within just over an hour, students had planted 50 plants!

After a break for lunch during which our student Nutrition Educators researched and presented the nutrition benefits of the strawberries and kale we were munching on, we went to meet some farmers. Ric Murphy, CLBL’s Incubator Farm Program Manager, gave students the low-down on the program’s mission to provide beginner farmers with land, infrastructure and ongoing training. After encouraging students to consider the perks of a career in farming, Ric introduced us to Paul Boulware, a participant in the Incubator Farmer Program and the founder of Picnic Table Farms. 

We spent the remainder of our afternoon with Farmer Paul. He toured us through his colorful half acre plot stacked with massive carrots, pink celery, deep green and purple salad mixes, and salad turnips. As students taste-tested his veggies, Paul shared his sustainable growing practices with us along the way: everything hand grown with no machine use, no-till farming, natural pest management, and keeping roots in the soil as long as possible for turning a bed to plant the next crop. Students were amazed by the amount and the beauty that all Paul has been able to produce while maintaining balance with his ecological surroundings. 

After Paul sent students off with a butternut squash each and a container of salad turnip seeds for their school’s garden, we ended the day with our Closing Circle. While students around the circle shared lots of learning highlights from the day, the common theme seemed to be the land. Everyone shared an appreciation for the new ways they learned to care for the land and its vast resources that support us, whether it be from the farmer’s or the conservationist’s perspective.

Farm to Fork Olive Oil

FARMS Leadership | Sacramento Valley | October 26, 2021

Location of Field Day:
Cobram Estate – Woodland, CA

Field Day Host and Mentors:
Cobram Estate – Ciriaco Chavez and Mikayla Gnoss

Theme:
Olive Oil & Sustainable Ag

The Sacramento Valley FARMS Leadership crew kicked off our first field day of the season at Cobram Estate, a leading CA producer of olive oil. After students chowed down some healthy breakfast burritos, we hopped back in our vehicles to venture out to two of Cobram’s olive tree orchards. Strolling through the orchards with Cobram’s Ciraco Chavez and Mikayla Gnoss, we learned all about olive varieties, Cobram’s unique style of planting olive trees (quite different from the iconic olive tree orchards you might see across Europe), and Cobram’s efforts at sustainable growing practices (including a state of the art drip irrigation system and equipment that tracks daily moisture levels to determine the exact amount of water needed by trees, no more, no less. Before heading back, students each harvested olives by hand.

From the orchards, we moved into some mill exploration. Ciriaco and Mikayla led us through olive oil processing from beginning to end: 1) trucks dump loads of harvested olives into an underground collector, 2) olives travel upward again on automated belts which transport them through high-tech machinery that separates good from bad olives, 3) olives are crushed and sent through several centrifuges that separate out the oil, 4) oil is stored in massive vats that can hold up to tens of thousands of gallons, and finally 5) oil is bottled and labeled by automated machines. Our last stop on the tour was Modern Olives: an independent olive oil research laboratory housed within Cobram Estate. We discussed ag careers at every stop, from orchard management to engineering and building mill machinery to laboratory research within Modern Olives.

After students sat down for a fantastic olive oil tasting led by Modern Olive’s head researcher, students made their own olive oil-based (using Cobram Estate oil of course!) salad dressings which they enjoyed on salads for lunch. We ended the day with the olives the students harvested that morning: utilizing observation skills, math skills, and scales, students each calculated the average ripeness level of each tree they harvested from. As Cobram approaches their harvest season, our partners were happy to have our students do some of their olive sampling for them!