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In this conversation, Maud Powell, Wolf Gulch Farm and Oregon State University shares her journey as a farmer and the challenges she faced due to a changing climate and lack of water. She and her husband Tom realized “we can’t really farm here anymore.” 

The leaving of one piece of land and starting over on another led to her exploration of climate grief. She discusses the agrarian imperative (farmers compelled to continue growing food even amid strong challenges), the emotional toll of farming in a changing climate, and the importance of community support. 

At Oregon State University, Maud organizes workshops and trainings that address climate stress and grief, helping producers recognize and cope with their emotions. She highlights the differences between climate grief and other types of grief, and the significance of community rituals in processing loss. The conversation concludes with practical steps for managing climate emotions and fostering resilience among farmers.  

Her team interviewed 50 farmers and 100% of them said they are experiencing some level of climate stress and or climate grief. So, they're all experiencing it, but they don't have a name for it. The workshops validate and give people words and names for what they're experiencing.

Find more information and tools on Oregon State University's website.

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Former Chicago science teacher, Rick Bieterman now farms in the Colorado High Desert, growing hay. Watershed Ranch has an annual precipitation of 11 inches and sits at 8,000 feet in elevation – providing about 90-100 frost free days per season. Add in poor soil quality, and farming becomes a challenge.

Rick got involved in Colorado’s STAR program which focuses on soil health practices. When prices of synthetic fertilizers soared during the COVID pandemic, his goal was to figure out how to move away from their use and improve soil quality. He found compost to purchase and later received a Western SARE grant to learn how to make his own. 

Listen in to this conversation as Rick discusses the unique challenges of farming in a high alpine desert, the importance of community connections, and innovative practices he’s trialing. He also reflects on the learning process, embracing failures, and the continuous quest for improvement in farming. 

Also watch Rick's YouTube videos on fungal compost

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In this episode of Fresh Growth podcast, we have a special guest host – owner of Dirtworks Wyoming, Caitlin Youngquist. Caitlin is also a Western SARE Administrative Council member. 

She speaks with first-generation Wyoming ranchers Mary Mills and Kate Brewster about their unique journeys into ranching, the challenges of generational transitions, and the innovative practices they are implementing to create sustainable and profitable operations. Their conversation touches on the importance of education, empathy, and clear communication in navigating family dynamics and the emotional aspects of transitioning ranch businesses. The conversation also highlights the integration of goats into traditional beef operations and the significance of adapting ranch management practices to modern challenges.

Kate and Mary remind us, "Change is hard for everybody, especially in agriculture".... and "don't be afraid to try stuff because that's how we learn."

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Join us as we talk with Michael Lobato, Lobato Farms, and Holly Stanley, Mesa Conservation District on Colorado’s Western slope about their innovations with applying biochar in a no-till system. 

Michael has worked to transform what was once part of a large sheep ranch into a thriving 5-acre farm. The 5 acres were split off from the sheep ranch with no infrastructure or irrigation and soil high in salts from manure.  

“It was a lot of dirt and kochia…. but it looks much different today,” says Michael. 

Michael started working with biochar after his father told him about a local group looking for a small plot to research biochar and compost. The trial was done at Lobato Farms, and Michael was struck with water capacity improvements. He then put it in his market garden and says, “it was night and day.” 

Holly began working with Michael as an intern after learning about biochar from people interested in water conservation. 

She says, “I was super excited and immediately inclined to be Michael’s assistant.” Now with the Mesa Conservation District she’s working with Michael on new ways to apply biochar. 

The question before them was how to apply it in a native grass stand to make it more drought resilient. They tried one machine and have a patent on one that will work better for farmers. 

Holly and Michael have learned a lot and seen great improvements in water usage, soil health, forage quality, and more, and are working hard to overcome technological challenges.

Holly and Michael would like to extend a special thank you to: Citizens for Clean Air, Colorado Ag Water Alliance, and the LOR Foundation for funding the trial. Also Professor Emeritus Gerald Nelson (University of Illinois Urbana-Champagne) and Dr. Perry Cabot (CSU Grand Valley Research Center) for providing their guidance and expertise.

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Sarah Stallard is a 7th generation farmer who came to work with her uncles on a new farm near Las Vegas Nevada raising hogs. The farm is in partnership with the local waste and recycling company Republic Services. They lease the land from Republic Services and use food waste to feed the hogs. 

She says the partnership was formed “to help find a solution to organic waste." The family had always fed food scraps as pigs “are not picky about what food scraps” they eat. 

Sarah describes the process of collecting, sorting, and feeding tons of mixed rations from casino kitchens and buffets, facilities such as an ice cream factory, and grocery stores.

What the farm produces is marketed locally, and they do face challenges due to the lack of an USDA processing plant for meat in Nevada. The family’s dream is to “complete the circle” through having their locally produced food offered in the casinos.

She also describes how the hogs are housed and raised sustainably and humanely.

There is a lot of attention paid to what they are doing to reduce food waste, and they are “willing to help and network with other farmers,” including hosting many tours.

About this work, Sarah says, “I can feel really good about what I’m doing; it’s good to know that I’m making a difference daily.”

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Join us in this dynamic and wide-ranging conversation with Chris Eckhart about diversifying his farming operation, increasing organic matter, monitoring soil biology, and creating a work-family-life balance, all while remaining profitable. Eckhart Farms is a multi-generational family farm in the heart of Wild Rose Prairie in Washington that focuses on soil health and diversity. He is passionate about family farming and has experimented tirelessly with diversifying crops on what was primarily a wheat operation. 

Chris and his family plant barley and alfalfa, among other crops; make use of cover crops; started researching biochar; and added livestock grazing. They have marketed locally and regularly monitor both soil biology and the time impacts of too much diversification. They have seen significant increases in organic matter in a relatively short period of time.  

“We’re seeing results carry over year to year, from having that cover crop in.” 

And it’s paying – “In our area, at least with what we have going on, it’s proving to be profitable by taking things out of rotation and seeing a 10-15% bump in yield year after year.” 

Chris speaks passionately not only about farming, but science. He first got excited about soil health when looking at bacteria and life under his microscope. He relies on science and experimentation to be as successful as he is.
 

He recognizes he has limited capacity and getting higher yields from fewer acres due to increased soil health allows him more time to focus on family and “going fishing.”
  

Chris’ advice to those starting out, “Find somebody willing to mentor you that has fruit on the tree, not just in farming, but also in their life outside of farming.”

Photo by Vo von Sehlen/Vo-tography

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In this episode, we talk with Kirk Pumphrey, owner of Westwind Farms in Woodland CA, and Sat Darshan Khalsa, Assistant Professional Researcher at the University of CA Davis about their work integrating almond shells and hulls as organic matter in orchards. As Kirk says, “it’s a learning experience for all of us.” 

It’s a learning curve, but they are finding great success and working toward finding the sweet spot of applying not too much or too little in all different conditions. They’ve found that hulls’ and shells’ holding capacity of water is tremendous, but the application does make it hard for oxygen to travel to soil.  

Sat Darshan Khalsa notes that the story often in the media is around how many resources it takes to produce one almond. But the full story is that to get that almond a shell, hull, and tree are produced. How do we better use all of these resources and return them to the orchard? 

“Lots of this research is aligned with the Almond Board of California’s orchard goals, and we’re able to demonstrate we’re actually doing this, and this is the efficacy of doing so,” says Sat Darshan Khalsa. 

Both Kirk and Sat Darshan Khalsa discuss being pro-active without having fear of testing new technologies and trials. Kirk’s philosophy is “let’s try it!” 

“Working with soil and farming, you get to find out about real life and it teaches you patience. You have to observe,” says Kirk. And when Sat Darshan Khalsa is asked how to help farmers make changes, he notes “its about teaching courage. A lot of people have willingness to try something new; it’s about letting them know that there is support.”  

Learn more about the Western SARE project.

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In today’s episode we speak with Jonah Sloven, from Sweet Hollow Farm, a diversified organic farm in Victor, Idaho. Sweet Hollow Farm serves the neighboring Teton Valley community through their CSA, farm stand, and farmer’s market.

Jonah discusses how his travels from his environmental studies ultimately directed him to small-scale agriculture and its beneficial effect on communities. His ultimate goal is to connect people with their food.

“For me, it’s a lot more than growing vegetables. I really want to grow the community and connect people with their food.”

Sweet Hollow Farm’s crops include leafy greens, root crops, and greenhouse tomatoes. Jonah says the CSA is the main focus for Sweet Hollow. He enjoys growing directly for his customers, as well as getting to know them personally. In addition, the farm sells at the Jackson Hole Farmers Market and a few local restaurants.

We’ll hear how the seemingly intractable problem of bindweed can be suppressed through cardboard layer mulching. His Western SARE-funded project researching this practice is addressing three questions: does the cardboard mulching control weeds; is it financially feasible; and third, what effect does it have on the soil?

Jonah explains how the project’s preliminary results are very promising. Hand-weeding has already been nearly eliminated. The project will be expanded and replicated through a partnership with Central Wyoming College’s Farm Incubator Program.

(photo by Jonah Sloven)

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In today’s episode, we talk with Sara Wood of Wyoming Heritage Grains and Wyoming High Desert Malt, near Ralston Wyoming. Sara is a fifth-generation regenerative farmer and the operator of the state’s only commercial flour mill.

Located in the dry high mountain desert east of Yellowstone, Sara’s and her family’s operation has the distinction of being in one of the first large water projects in the country, started by Buffalo Bill Cody.

Sara’s family began homesteading in the area around 1908. The land had previously been part of Buffalo Bill Cody’s country club. Now, her 250-acre farm produces beef cattle, alfalfa, a variety of heritage grains, and native corns. Acquiring a large stone mill manufactured in Austria, her operation now mills a variety of flours for baking, using heritage and heirloom grains.

Sara sees her farm as part of a larger mission to bring regenerative, holistic, and ecosystem-based farming approaches to produce sustainable, nutrient-dense food while enhancing biodiversity on the land.

“Producing a good high-quality crop will pay you leaps and bounds over pushing the boundaries on yields,’ says Sara. “So important to look at these more native varieties… instead of providing for a commodity market, provide for your community.”

In this talk, Sara discusses how her heritage flours can be eaten by gluten-sensitive people and describes the farming practices that are making a difference in her operation and allowing her to remain profitable. And she also addresses the financial and personal stresses today’s farmers are experiencing.

Photo credit: Vo von Sehlen

View Western SARE’s photo essay of Wyoming Heritage Grains

Resources mentioned in podcast: Ray Archuleta Soil Health Academy, Gabe Brown, Dale Strickler

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Today’s guests are Tangy and Matt Bates who operate Blue Creek Livestock in Delta Junction Alaska. They aim to provide their community with fresh, natural meat – beef, lamb, and pork. Since the beginning, Blue Creek Cattle has been building soils and herds. 

Tangy and Matt talk about the opportunities and challenges of farming in Alaska.  The opportunities are plentiful, providing farmers and ranchers with room for creativity and profitability. The infrastructure, however, is not what it is in the lower 48. For example, there were challenges getting replacement heifers and custom butchering. The Bates faced a “huge learning curve” with the need to process and market their meat. With no one local to handle their volume for processing, they built their own butcher shop. 

“It has gone extremely well, and it just took that bottleneck out for us.”

As they found their input costs higher than their revenues, Matt began researching cover crops and intensive grazing, and it made sense to him. Some in Alaska thought it wouldn’t work there, but it has been very successful – with great forage producing fat cows, as well as lowering input costs.

Next, they plan on burning bones from the butcher shop to make biochar.

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