António Garcia has been farming successfully for over seven decades. His guiding principle? Topsoil. Meet one of the local farmers whose produce supplies the Zapata Ranch kitchen.
Don’t start until you finish, don’t be afraid to ask, and other advice on starting a small-scale growing operation from consultant and educator Kirk Gadzia.
In the Unknown Certainty of Tomorrow It is November 1999. I am standing in the Chico Basin ranch corrals, watching […]
There’s definitely certain situations where the helicopter shines. But cutting pairs, sorting cattle, you can’t do that in a helicopter or a bike, that’s a horse job. The interesting thing is that people think it’s one or the other, but in combination, you can’t beat it.
Water is the most crucial tool in establishing a regenerative, rotational grazing operation on a large scale.
For six years, Nick Chambers, aka Chef Funghi, has managed Valley Roots Food Hub, a distributor of locally grown produce located in Mosca, Colorado. Besides supplying truly local produce to consumers across Southern Colorado, Nick’s operation supplies the majority of produce featured on Chef Chase Kelly’s menu at Ranchlands’ Zapata Ranch.
I was first introduced to the term “self-selection” in a barefoot trimming clinic in Australia about a year ago. The couple that were hosting the clinic, a trimmer and a vet, were starting a holistic rehab center in New South Wales in which one of the main focus points would be a Paddock-Paradise-style track system with a wide variety of planted herbs to provide the natural process of self-selection to their rehab horses. The thought behind this being that in the wild, horses (and other grazing animals) will seek out and choose to eat specific plants with medicinal properties to benefit their unique health, a process that most domestic horses don’t have access to, and which most horse owners compensate for by feeding an excess of supplements that blanket a wide variety of needs as a “cover all the bases” strategy.
Lessons from a small-scale prescriptive grazing project.
The dining room at the Zapata Lodge is a place to learn about how to eat intentionally, responsibly, and ethically.
What do we mean when we use the term “regenerative agriculture”? In our view, it is a coalescing of people who care and are actively doing something about the ecological problems we face.