Flagstaff EcoRanch

Bed preparation and planting got off to a slow start this season due to some unforeseen circumstances, but we are back on top of things…thanks to all the extra hands we had over the last few months.  Bugs are under control, the compost is cooking between 150 and 170 degrees, and the kale is rocking and rolling.  Today we pulled 163 lbs for Local Alternative and their Tepa Burger, Flag Family Food Center, and anyone else looking to buy kale.  Thanks to all the volunteers (Hannah, Madison, Emma, Justin, Kayla), classes, our newest WWOOFer, Assoumou from Philly, and our summer interns Gabe and Mike.  You can read a bit about them below and you can see some of the recent photos from the EcoRanch.

“Gabryl Sam, a senior at Northern Arizona University is one of two interns at the Flagstaff EcoRanch. He is studying Environmental Studies with an emphasis in Global Sustainability. Originally from a small town located on the Navajo Nation he moved to the Flagstaff area in the fall of 2012. He loves the outdoors and appreciates the beauty of the natural world. What he hopes to gain from the internship is to build a foundation to promote sustainable living through agriculture.”

“Michael Vaughn is from Phoenix, AZ and is receiving a BA in Environmental Studies, with an emphasis in Global Sustainability at Northern Arizona University. He is 24 and loves sports, movies, and exploring the outdoors. He is currently interning at the Ecoranch to learn organic and sustainable growing techniques. He hopes to take knowledge gained at the Ecoranch and implement it into his personal and professional life.”

Compost Cooking

New tomatoes…Thanks Peggy

3 sisters

Interplanting

New bean and pea trellis from the interns

Harvesting Kale

30 of the 163 lbs

More harvesting

Sold to Local Alternative…Good luck in your new life as a veggie burger!

This blog is well overdue.  In the chaotic end of the semester and frantic start up of the EcoRanch activities, I never got around to writing our deepest appreciation for our two capstone groups that helped us out through the Spring semester.  We had two groups of four students working to promote the mission and vision of the Flagstaff EcoRanch.

The first group, the Grant Research and Writing Team (Jordan Pynes [Team Lead], Andrew DePaoli, Addison Guevara, and Eleanor Krueger) were tasked with researching grants applicable to the EcoRanch’s mission.  The group had to find 10 applicable grants and choose one from this list to apply for.  This allowed them many opportunities to explore the grant writing process, promoted collaboration within the group, and offered opportunities to explore how the EcoRanch operates and functions.  The group decided the best option, given their NAU deadlines, time constraints for the EcoRanch and its current goals, was to apply for a grant with APS for a greenhouse.  The greenhouse would allow the EcoRanch to grow more starts and be more autonomous.  We would have space to grow tomatoes and other warmer climate plants while extending our season.  After this, students created a poster to present at the UGRAD Symposium at the end of the semester in The Dome.  Unfortunately, we weren’t awarded the grant, but we are prepared to apply again in the future.

The second group, The Produce Production and Community Development Team (Greg Samaniego-Morris [Team Lead], Kaeli Frechette, Madison Corey, and Kelsey Morris) were tasked with increasing our community outreach.  The group had to reach out to at least 10 businesses, organizations, or community groups in town to see if there were opportunities for collaboration, primarily in the area of donating/growing/selling food.  The group had to choose 2 groups and identify a functional timeline, identify all stakeholders in the collaboration, identify each groups’ needs, explain how it would promote the mission of reach entity, and problem solve any potential issues/problems that could occur.  From this project, we developed a new collaboration with The Toasted Owl.

The Toasted Owl and the Flagstaff EcoRanch are proud to collaborate in creating closed loop food systems here in Flagstaff.  The Toasted Owl will be using some kale purchased from the Flagstaff EcoRanch.  The EcoRanch kale is grown without synthetic additives right here in at the base of the San Francisco Peaks.  The Flagstaff EcoRanch, in return collects approximately 300 lbs of pre consumer food waste each week from The Toasted Owl, to build compost, amend the raised beds, and to feed to chickens.  Together, we are working to create a more local and secure food network.

At the end of the semester, the group also created a poster for the UGRAD Symposium. This group won first place for the best poster overall and each member received a $100 check!  Congrats to you all!

Thanks to Angie Moline and Taylor Joyal for mentoring and advising these students throughout the semester and for helping to support the Flagstaff EcoRanch.

Thanks to the Hopilavayi Summer Enrichment Camp for visiting the EcoRanch.  The students were in grades 1 through 6 and came with a lot of energy.  This is a 4 week program that teaches the Hopi language through cultural activities. These were some of the most respectful, well-behaved, and curious students we have had visit the EcoRanch.  Thanks to the teachers (Debbie and Rachele) and especially their parents!

We toured the EcoRanch, discussed the different types of plants we grow, dug into the compost, and spent a lot of time learning about bees.  The kids ate radishes (which most of them didn’t like) and different types of lettuce.  After our tour, the kids attempted to catch the chickens and those who did, learned how to properly hold them.  We had a refreshing lunch on the porch where we practiced separating our finished lunches into compostable material, food for the chickens, recyclables, and trash.  We look forward to having you all out next year!

Learning about composting and decomposition. Photo courtesy of Cortiella Photography.

Learning about plants and bugs. Photo courtesy of Cortiella Photography.

Learning about our local climate and protection for the plants. Photo courtesy of Cortiella Photography.

Learning how to safely hold chickens. Photo courtesy of Cortiella Photography.

Rocky anyone? Photo courtesy of Cortiella Photography.

Thanks to the hard work and sweat of the PREP/JUMP program.  “The Program Realizing Educational Potential (PREP) at Northern Arizona University offers students from disadvantaged backgrounds the opportunity to prepare for a future career in the health professions.”  The students and their teachers toured the EcoRanch and then helped weed, turn compost, bury drip lines, plant starts and seeds, spread compost, remove invasive species, and haul wood.  You have helped us more than you know and we hope to have you back again.

The Flagstaff EcoRanch is proud to announce a new collaboration with Higher Grounds Coffee Shop in creating closed loop food systems here in Flagstaff.  Higher Grounds will be using some kale purchased from the Flagstaff EcoRanch in their delicious and nutritious smoothies.  Flagstaff EcoRanch kale is grown without synthetic additives right in Flagstaff at the base of the San Francisco Peaks.  The Flagstaff EcoRanch collects approximately 50 lbs of spent coffee grounds per week for their compost, which is used as a soil amendment throughout the year.  Together, we are working to create a more local and secure food network.

Thanks to all the employees at Higher Grounds for helping to make this an effective collaboration!

Here’s a nice quick video to help explain the price of carbon!

http://grist.org/climate-energy/carbon-pricing-is-explained-using-chickens-in-this-handy-video/?utm_medium=email&utm_source=newsletter&utm_campaign=daily-horizon

Thanks Chickens!

Learn how to keep bees with the best.  Introductory beekeeping class is now being offered by the Honeybeeteacher.  Click on the link to the flyer below.

2016FlagstaffBeeKeepingWorkshop

Food waste is a huge problem in the United States.  Much of it ends up in landfills because of an arbitrary (usually industry or self determined) expiration date, because the food “looks” bad, because our eyes are bigger than our stomachs, because restaurants want us to tell everyone about their portion sizes (even though a lot of it gets thrown away), artificial claims by grocery stores that it’s against the law, shall I continue?  Some quick statistics from: http://www.worldfooddayusa.org/food_waste_the_facts

North American Food Waste Facts

• In the USA, organic waste is the second highest component of landfills, which are the largest source of methane emissions
• In the USA, 30-40% of the food supply is wasted, equaling more than 20 pounds of food per person per month

Here’s a nice read from NPR discussing how the EPA and religious groups are working together to divert more of that food waste from the landfill and redirect it to people’s empty stomachs.

What can you do?

Composting?  Volunteering?  Planting a garden and donating the produce?  Turn it into Fuel?  Raising chickens to eat your scraps?

In 2015, our chickens laid over 2000 eggs (170 dozen).  We sold 74 dozen and gave away or ate the rest.  We wanted to thank those of you who have been regular customers and continually support us through your egg purchases.  For 2016, we designed punch cards for those of you who are regular EcoRanch egg customers or those people looking for a continuous supply of eggs; buy five dozen and get your sixth free.  If you’re interested in getting eggs and a punch card, please email us, catch us around town, or call.  We would be more than happy to bring eggs into town and meet you somewhere or have you visit us out here so you can see where your eggs come from…and even hold the girls making your breakfast!

Happy New Year to you all!  We wanted to write and thank everyone who has so graciously supported us this year through donations of time, sweat, ideas, and money.  We had a slower year than normal in order to obtain our conditional use permit but are proud to announce that all of the requirements have been completed!  We are excited to ramp up food production, continue our educating efforts, and build more connections in our community through partnerships and collaborative projects.  We hope to see you soon and wish you the very best in 2016.  Below are EcoRanch facts and accomplishments over the last few years.

We strive to promote resource conservation, waste reduction, and community relationships and hope that sharing our experiences will help to educate others on the importance of these issues.

Education and Interest

• 342 hours (2012-2015) have been donated to the Flagstaff community (schools, programs) through educational presentations, consulting, and volunteering.
• 7,248 volunteer hours (2012 – 2015) have been donated to the Flagstaff EcoRanch from community members, Master Gardeners, local college students, interns, WWOOFers, neighbors, and high schools students.
• Over 25 educational tours of the EcoRanch have been conducted. These tours provide a tangible example to reinforce environmental and sustainable theories learned in the classrooms.
• We provide a space for students to fulfill volunteer hours and put what they have learned to use.

Water Conservation

• In 2015 we saved over 6,170 gallons of water by using alternative flushing methods including using recycled shower water.
• We collected over 6,000 gallons of rainwater between 2013 and 2015 and have met with neighbors to discuss/educate about rainwater collection practices.
• Total EcoRanch water use for 2015, which includes us living here full time, our vacation rental guests (April – October), volunteers and interns, plus all irrigation needs = 30,870 gallons of water. That is 102,961 gallons LESS than the equivalent amount of people using water at the average American rate of 100 gal/person/day!
• Gardening efforts include buried drip irrigation, dry land farming techniques, installing a new 1500 gallon rain barrel, and other water saving strategies.
• We have low flow toilets, shower timers, low flow faucets/shower heads, use only biodegradable soaps, and collect and reuse shower water for flushing.
• Permaculture techniques have been applied and berms have been built to keep any rainwater/runoff on our property to help recharge the aquifer.

Harvest Data

• 3,567 lbs. of food grown between 2013 and 2015.
• 1,057 lbs. of food donated to local food banks and nonprofits that help support underserved populations.
• 2,510 lbs. of food sold to local businesses and markets or used to supplement our diets.
• We do not use synthetic pesticides or fertilizers (only compost, manure, and non toxic chemicals).

Energy Conservation

• We purchase 100% renewable energy from APS (their “Green Energy” program) for all of our energy usage.
• New roof with R-24 insulation has been installed to reduced energy losses.
• We have insulated all windows, electrical outlets, and hot water lines.
• All electrical cords are unplugged when not in use.
• We use passive heating and cooling whenever possible.
• In 2015 we replaced the refrigerator, washer, and dryer with more efficient upgrades.
• We regularly air dry laundry. This has saved us about $62 this year and reduced our carbon footprint by 803 lbs. and coal usage by 397 lbs. (based on the standard energy mix for Arizona).
• We are phasing in LED lights as older lighting technology (CFLs) burn out.

Resource Conservation

• We weigh all of our trash and recyclables each month to increase awareness of our inputs and outputs.
• EcoRanch = 0.98 lbs./person/day vs. the average American = 4.38 lbs./person/day
• All food waste is fed to chickens or composted
  • In the US, organic waste is the second highest component of landfills, which are the largest source of methane emissions (a greenhouse gas 27 times more potent than carbon dioxide).
  • In the USA, 30-40% of the food supply that is produced is wasted, equaling more than 20 pounds of food per person per month.