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9th GUIDED FARM VISIT with Will Winter*
Monday, November 16, 2015
7:00 am – 5 pm (please make flight arrangements accordingly)
$100 per person includes lunch and transportation. Space is limited. Registration required.
Dust off your boots, grab your camera, and get ready to have some amazing farm learning and fun!
Bring coolers (if you will purchase farm items), comfortable, closed-toe shoes and water.
Why a Guided Farm Visit?
When evaluating a farm, one big concern is to know exactly what to look for, what to ask, and what really matters. Professionally guided farm visits like this enable informed eaters and food activists to learn everything essential. Farmers and ranchers get to accompany us as well! They enjoy the opportunity to have rich connections as well as the chance to learn from other successful farmers who have chosen to devote their lives to producing nutrient-dense food. We get out of the city, out of the hotel and, for most of us, out of our daily milieu. Everyone will come away with new eyes, new parameters and stories to tell.
Of course, the real reason we go is that it is really, really fun! On the bus and at the farms, we learn, but we also laugh, share our stories, and treasure delicious companionship. Many people return yearly—some have said it is their best day of the year!
The attendees (including farmers and non-farmers alike), farmers and our guide combine to make this a great group of people to spend a day with – learning from each other, talking, eating and having fun.
Our 2015 California Guided Farm Visit will focus on a grass-fed ranch, a small multi-species farm and an olive grove (in keeping with theme of the conference). The tour will include a delicious, nourishing lunch.
At each farm, the farmers will teach us about what they do plus we are happy to announce that Will Winter* will be our guide again. As we drive to the farms he will cover many aspects of farming that will be of interest whether you farm or not. With his wealth of knowledge and enjoyable manner, he is able to explain extensive details about soil management and farming in a way that is understandable and can increase your appreciation for what farmers do daily to provide us with quality food.
Itinerary:
Registration & Load bus at hotel 7:00
DEPARTURE ***7:15 ***
Travel time: 30 minutes
First Stop: 7:45-9:00 Tour: 1.25 hours
Frank Fitzpatrick
5 Bar Beef Topics: grass-fed beef
Silverado, CA 92676
(714) 749-5717
5barbeef.com/
Visit a cattle ranch with Barzona cattle and learn about raising cattle on grass, the nutritional benefits of grass-fed beef, and some tips about cooking grass-fed meat. The Barzona is a composite breed of beef cattle developed in the high desert, inter-mountain region of Arizona in the 1920s and 1930s. They have been bred to be especially hardy, having good heat, insect and disease tolerance.
Travel time: 1.5 hours
Second Stop: 10:45-11:45 tour; 11:45-1 Tasting and Lunch
Thom Curry Topics: sustainable growing, harvesting & producing olive oil
Temecula Olive Oil Company
46780 CA-371
Aquanga, CA 92536
(866) 654-8396
temeculaoliveoil.com
As a family-owned and operated business founded in 2001, we take great pride in every California olive oil product we produce. From the start, we made a commitment to use only 100% California olive fruit of the highest quality and never use chemicals or heat treatments of any kind. On our California olive oil ranch (blessed with an ideal Mediterranean climate) we practice sustainable agriculture and grow and harvest a wide variety of olives to bring you our unique blends of California olive oils. Thom Curry is certified by the International Olive Oil Council as a Master Taster and sits on the California Olive Oil Council’s Taste Panel. He maintains strict standards and a passionate commitment to producing the best olive oil products they can make.
Lunch catered by: EAT Market Place
eatmarketplace.com
EAT (Extraordinary Artisan Table) Market Place, besides being highly recommended for its foods, has sustainability practices to help its local community and the planet. They offer breakfast, lunch and dinner, workshops and events, catering, a meal at home program, and a CSA. They work with many local farmers purchasing items to use in their meal preparation. We are happy to be working with such an interesting business.
Travel time: 45 minutes
Third Stop: 2:00-3:45 Tour: 1.75 hours
Paul Greive Topics: chicken, sheep, cattle
Primal Pastures
42149 Elm Street
Murrieta, CA 92562
(951) 297-9933
primalpastures.com/
Primal Pastures is a first generation family farm raising pastured livestock in southern California. With a primary focus on healthy soil and lush green grass, they offer pasture raised, soy/GM-free chicken and pork, pasture pure lamb and beef, raw honey, and wild local seafood. Their meats are available throughout southern California for weekly home delivery.
Travel time: 1 hour
RETURN TO HOTEL 4:45
Questions: Contact Kathy at info@westonaprice.org
* William G. Winter, DVM, received a doctorate in veterinary medicine from Kansas State University in 1975. He also received a degree in animal husbandry, completed post-graduate studies and conducted research in veterinary toxicology. In 1980 he created the Uptown Veterinarian, one of the largest and most successful holistic veterinary practices in the U.S. In 1983 he co-founded the American Holistic Veterinary Medical Association. He created and owns Rescue Animal Products and launched Sojourner Farms, a raw pet food company. He is the author of The Holistic Veterinary Handbook.
In 1999 he sold his practice and the pet food company to become a free-lance journalist and lecturer, teaching about holistic livestock herd health, sustainable agriculture and traditional nutrition. He has recently founded the American Holistic Livestock Association. In 2008 he founded Traditional Foods MN. He works as a holistic herd heath consultant for grass-based livestock producers and owns and operates Grassfarmer Supply out of Cannon Falls, MN. He also raises Kiko goats, Barbados Blackbelly sheep and Berkshire hogs, conducts invasive weed eradication programs and sells artisanal meats to a direct market buying club.
