The Maine Grass Farmers Network (MGFN) and North Star Sheep Farm are hosting a pasture walk and fencing workshop on Saturday, July 13, 2013 beginning at 3:00 p.m., at Collyer Brook Farm in Gray, Maine.
The workshop will feature presentations by MGFN board member Ben Hartwell on fencing options, installation tips and design features for new and experienced grazers. The farm, at 17 Megquier Road in Gray, is owned and operated by Lisa and Phil Webster of Windham, Maine.
The Maine Grass Farmers Network collaborates with University of Maine Cooperative Extension, Natural Resources Conservation Service; Maine Organic Farmers and Gardeners Association; and Maine Department of Agriculture, Conservation and Forestry.
For more information about MGFN or this pasture walk, or to request disability accommodations, contact Rick Kersbergen, firstname.lastname@example.org or 207.342.5971. More information about North Star Sheep Farm is online.
University of Maine Cooperative Extension announces a pasture walk on Sunday, June 23, 2013 from 3:00 p.m. to 6:00 p.m. at Old Crow Ranch, 427 Davis Road, Durham, Maine.
Pasture improvements made possible with the Maine Grass Farmers Network’s (MGFN) no-till drill will be discussed. MGFN members may use the no-till drill, which helps soil retain moisture and reduces erosion. A demonstration of how to use the drill to improve species composition in pastures begins at 3:00 p.m. A discussion of multi-species grazing used at Old Crow Ranch will be at 4:00 p.m. For more information, or to request disability accommodations, contact Richard Kersbergen at 207.342.5971 or email@example.com.
Steve Sinisi established Old Crow Ranch in 2008 with assistance from Land for Maine’s Future and Royal River Conservation Trust. Sixty-five of the 70 acres were placed into an agricultural easement that preserves the farmland in perpetuity; Sinisi and Seren Huus built their homestead and farm on the remaining five acres.
The Maine Grass Farmers Network collaborates with UMaine Cooperative Extension, Natural Resources Conservation Service, Maine Organic Farmers and Gardeners Association, and Maine Department of Agriculture, Conservation and Forestry.
For more information about Old Crow Ranch, visit their website.
Soil quality in pasture-based systems is the theme of the Ninth Annual Maine Grazing Conference for meat producers, scheduled 8:00 a.m.–3:15 p.m., March 23 at Kennebec Valley Community College in Fairfield.
Co-sponsored by the University of Maine Cooperative Extension, the conference will include soil enhancement ideas, nationally known speakers and a meat competition.
The keynote speaker is soil-quality expert Ray Archuleta from the Natural Resources Conservation Service (NRCS) Technology Center in North Carolina. Archuleta will discuss “Improving Soil Health by Mimicking Nature.”
Cole Ward of Vermont, known as the “Gourmet Butcher,” will demonstrate cutting and processing a side of beef during the conference. Ward has worked throughout the country preparing meat props for CBS studios and national TV commercials, and specialty meat cuts for Hollywood celebrities. Other conference presentations include forage species selection options with UMaine Extension Professor Richard Kersbergen; U.S. Department of Agriculture program opportunities; and a producer spotlight featuring Steve Sinisi from Old Crow Ranch in Durham, Maine. Sinisi will describe his pastured poultry and pork operation.
Other grazing conference co-sponsors include the Maine Organic Farmers and Gardeners Association; NRCS; Maine Department of Agriculture, Conservation and Forestry; and Maine Beef Producers Association.
Participants are invited to bring a locally grown pork, lamb or goat chop, or beef rib eye, to the conference to be judged by a panel of experts.
Registration information is available by contacting the University of Maine Cooperative Extension office in Waldo County, 207.342.5971, or by visiting the Maine Grass Farmers Network website. For more information or to request disability accommodations, call 207.342.5917 or 800.287.1426 instate, at least 14 days before the conference.