Thursday, January 3rd
Farm Tour 2019 Kicks Off the Utah Farm & Food Conference
7:45 A.M. – 6:00 P.M.
This all-day field trip will visit 3 farms in the south all sharing the same problems, extreme temperatures, dry and a low rain fall.
This year we will be touring a multi-generational sheep ranch here in Cedar Valley, 2000 head of sheep range on 1500-2000 acres of private land. We will see what they do to make an unusual effort to save every lamb. We will then be heading South to Quail Hollow Farm, a full diet CSA. The Bledsoes are in their 14th year. They raise a herd of Navajo Churro Sheep, keep bees, grow ancient grain and mixed vegetables. Their passion for saving seed has them growing Indian cave watermelon, Moapa Valley squash which are all local to the area. Quail Hollow knows how to make excellent farm food and will be providing our lunch this year. . . Last stop will be the Bundy farm learn from this agrarian Elder how he is growing watermelon and alfalfa with almost no water in the driest state in the country.
Morning coffee, tea, and snacks will be provided, along with fruit and water during the day.
Don’t wait – This event sells out early.
The bus will depart from Cedar City at 8 AM, promptly.
“Best part of the conference”
“I plan to never miss the farm tour”
“I learned so much about our local farmers”
Building a Whole Farm Organism – Biodynamics and Beyond
9:30 A.M. – 3:30 P.M.
Due to the incredible interest in Biodynamics Sustainable Settings will be returning again this year!
This day-long practicum is an introduction into regenerating fertility of the land through shifting our stewardship practices and perspectives. We will address how to turn on the life in the soil and provide a brief introduction to the history, principles and methods of Biodynamics. We will demonstrate how you can make your own biodynamic soil amendments and together stir and apply some of the Biodynamic preparations. In all we will explore the necessary shifts in our relationship to the life in the land that lays the groundwork for building a Whole Farm Organism.
Examples will be given that demonstrate how farmers and ranchers that have embraced Biodynamics witness benefits in overall vitality, yields, nutrient density, revitalized livestock and regenerating soils.
- What is Biodynamics?
- What is whole farm individuality?
- Hands-on making of Biodynamic preparations/soil amendments
- How to prepare and apply these Biodynamic land therapies
- Discuss rhythms, intention and application frequencies
- A brief review on using the Biodynamic planting calendar
Onsite at Sage Hills in Cedar City, The property is sacred and special in part due to a Natural Phenomenon of a naturally magnetic Magnetite Fin that has a very deep vein throughout the property and is exposed in various places upwards to 10 feet above ground. This healing Magnetite is naturally grounding and calming. Includes an (organic as much as possible) lunch
Navajo Churo Sheep Workshop
9:00 A.M. PST – 12:00 P.M. PST
Join Chef Shon, Anee Roamhorse, Drea Dawes, and there mother Hazel Roamhoarse as we butcher a Navajo churro sheep the old fashioned way! This event is held on location where these beautiful animals are cared for and raised.
We will be:
- Using the whole animal
- This is a start to finish experience, so come prepared to be involved
- There will be tasting the whole way through
- Making Navajo dry bread
There will be lots of question and answer as we learn more about Navajo culture during this event.
We are super excited to share this experience with you!
Cheese Making Workshop
2:00 P.M. – 4:00 P.M.
This course covers basic cheese making skills of three kinds of cheese including, mozzarella, ricotta, and cream cheese. Each cheese will be demonstrated from start to finish so you can see, smell and then taste the final product. This course also includes a cheese tasting of Nature Hills Farm aged cheeses, cheese starter and rennet (so you can leave the class and make your own cheese right away!).
Bites and Beverages
2:00 P.M. – 4:00 P.M.
An evening event: Bites and Beverages! A farm inspired appetizer cook-off with several Utah chefs.
- Chase Campbell, Champion Your Well-Being – Nourishing Traditions Cook
- Chef Jeff Crosland, Gather
- Chef Jessi Cox, Dixie Technical College – Culinary Director
- Chef Tracey Berry, Sentierre
- Jay Foster, Sego Resturaunt
- Andrew Young, Bubble and Brown Bakery
Each chef will be challenged with ingredients from local farms and ranches to prepare a bite for you. We are so excited to have Policy Kings, our local small batch brewery, serving a Hefeweisen a German wheat stule beer, and kombucha from Red Acre Farm.
Pastured raised Buffalo from Zion Mountain Ranch and varieties of heirloom squash from Utah farms will be the base for these mouth-watering appetizers.
Guest will vote for the one they liked the best!
Brought to you by Zion Mountain Ranch