Our Sustainable Future - CSU, Chico
This Way to Sustainability Conference IX
Saturday, March 8, 2014
Workshops & Tours
Appreciating Local Land Stewardship
Time: 7:30 am - 12:00 Noon
Breakfast & Workshops Cost: $12.00
Location: CSU, Chico's University Farm Pavilion
(Download Event Flyer, pdf file)
7:30 - 9:00 am - CSU, Chico University Farm Raised Breakfast prepared by Campus Chef Aric Snow
Corned Beef and Root Vegetable Hash/Vegetarian Roasted Root Vegetable Hash
Chico Country Gravy & Homemade Buttermilk Biscuits w/Honey Walnut Whipped Butter
Sauteed Kale and Spinach Frittata w/Heirloom Tomato Salsa and Pedrozo Farmstead Cheese
Mesquite Grilled Breakfast Sausage/Black Bean & Brown Rice Breakfast Patty
Sparkling Citrus Punch
RW Knudsen and Santa Cruz Beverages
All meats, eggs, fresh organic vegetables and dairy products sourced from the University Farm or farms in our local community.
Purchase advance ticket during online registration process at $12.00 per person. Space is limited!
9:00 – 9:30 am – Join emcees Dr. Jacob Brimlow, Assistant Professor, College of Agriculture and Noelle Ferdon, Local Food Systems Director, Northern California Regional Land Trust, as they discuss the economic and community value of a robust local food system and hear faculty from CSU, Chico’s College of Agriculture share their university and on-farm research supporting local food systems.
9:30 – 12:00 Noon - Farm Tour Round Robin - Visit 5 different stations around CSU, Chico’s University Farm to learn about all of the unique projects that make it one of a kind. Stations include the organic vegetable project, irrigation demonstration site, orchards, sheep & goat unit, organic crop ground for forage and an organic dairy program. Breakouts include the following workshops:
Workshop 1: Low flow irrigation systems: options and management
Dr. Michael Spiess, College of Agriculture, CSU, Chico
The workshop will show the merits low flow systems such as drip and micro-sprinklers in various crops including how these systems are designed and managed for water conservation. Simple evaluation techniques and management techniques will be discussed.
Workshop 2: Sustainable Management Activities at the Chico State Organic Vegetable Project
Dr. Lee Altier, Director of the Organic Vegetable Project, Tina Candelo-Mize, Kyle Riddle, and Kelsey Lewis, Chico State's Organic Vegetable Project
The Organic Vegetable Project provides a comprehensive program for education, production, and research. This tour of the project will feature a discussion about crop rotations, hedgerows, cover crops, vegetable varieties and the new high tunnel.
Workshop 3: Using small ruminants to control weeds
Dr. Celina Phillips,
Supervisor of the Sheep/Goat Unit, College of Agriculture, CSU, Chico
Discussion of using small ruminants (sheep and goats) to control weed populations. Session will focus on practices currently implemented at the University Farm as well as sharing what other producers are doing. Discussion will range from multi-species grazing, forage/browse selection of small ruminants, and examples of targeting grazing on the Farm and around California.
Workshop 4: Sustainable feeding strategies for brewery waste products
Dr. Kasey DeAtley, Lecturer within the College of Agriculture, CSU, Chico
Session will focus on waste products generated as part of the beer making process and their utility as a feed supplement in cattle diets. Session will focus on the research partnership between Sierra Nevada Brewery and CSU, Chico University Farm.
Workshop 5: Building soil biology and soil organic matter with livestock
Dr. Cynthia Daley, Director of Organic Dairy Program, CSU, Chico
Come walk the organic dairy pastures to learn about "Managed Intensive Grazing" and it's impacts on soil organic matter. Proper grazing management works to enhance the overall biology of the soil providing more nutrients to the plants and the herbivores that consume those plants. Emphasis will be on the continuum that healthy soils produce healthy plants, and healthy plants produce healthy livestock. Participants will discover first hand how to assess a healthy pasture ecosystem by learning some of the basic signs.
Time: 12:00 Noon - 3:00
Local Brown Bag Lunch, Vineyard & Ranch Tour Cost: $10.00
(wine tasting not included in lunch price)
Head just down the road to enjoy lunch and a tour at Bertagna Orchards and Son Kissed Vineyards. Lunch catered by Roots Catering (in the farm pavilion if raining)
Location: Bertagna Son Kissed Vineyards & Bertagna Orchards
3329 Hegan Lane
Chico, CA 95928
Lunchtime Keynote Speaker:
The Farmer, The Rancher, The Winemaker- Berton Bertagna
1-3pm - Bertagna Orchards and Son Kissed Vineyards and Baja Vaca Ranch Tours -
Tours will be led by Berton Bertagna, farmer/rancher/winemaker and Toby Leonard co-owner/rancher (with Berton) of Baja Vaca Ranch.
1) Vineyards and wine-making process and facilities; and
2) Grass-fed cattle pasture and almond orchards and processing facilities.
Note: Just in case you were wondering, Bertagna Orchards and Vineyards has a tasting room that will be open after the conclusion of the event if you’d like to stay and taste some wine! Tasting fee is $5 and you keep the glass.
Bertagna Son Kissed Vineyards is a local Chico winery. We grow our own grapes which are CCOF Certified Organic. We specialize in Italian (some French) varieties of handcrafted wine made in small batches. We are happy to carry Baja Vaca Ranch All Natural Beef as well. We pride ourselves in always farming responsibly for your health. www.bertagnawine.com
Baja Vaca Ranch Beef is 100% NATURAL, which means that we use NO growth hormones, NO steroids, and NO animal by-products or hormones in the feed. Beef is available as a whole or half and is custom packaged to fit your needs. Individual cuts are available. We demand a top quality product for our families and yours, taste the difference today. www.bajavacaranch.com
GRUB Co-Op Tour
When: Saturday, March 8th
2:00 - 3:00 pm
Location: 1525 Dayton Road
Participants must get to the farm on their own and are encouraged to carpool or ride bikes.
The GRUB Cooperative is an intentional community, going strong for 5 years. There is an active farm, animals, children, bikes, people, and more. The tour will be of the land and they will share what it is like living so closely with a large group of people.