Course descriptions:
We are very excited to announce that Ian Mitchell-Innes will return to the Paicines Ranch this spring for a series of workshops. He is a long-time practitioner of holistic management in South Africa and one of the world's great graziers. Ian's courses are popular throughout the country and world for his thorough and practical understanding of grazing, livestock and human nature. Don't miss this opportunity to learn from one of the best.
Taking Holistic Management to the Next Level - March 31 - April 2
This class is designed for livestock managers with a basic knowledge of holistic management. Ian will share the latest information with an emphasis on the relationship between animal performance, soil health, and profitability
Managing for Drought Intensive: Advanced Strategies and Principles - April 3
Ian has worked with ranchers all over the world as they struggle with highly variable weather. In this one-day intensive he will present proven principles and practices that allow livestock managers to stay economically solvent without degrading their ecological base during times of drought.
Holistic Management on California Grasslands - Increasing Resilience and Diversity in a Changing Climate - April 4
Specifically designed for public land managers, conservation stewards, and collaborating livestock tenants this one-day workshop will focus on the principles and practical strategies that can effectively restore and improve annual and perennial grasslands.
There will be a mix of classroom and field time in all of the workshops. There are full and partial scholarships available for all the workshops.
For more information on the workshops and registration, go to www.paicinesranch.com
Artisanal Cheese Making
April 11-13, 2014
Advanced Cheese Making
April 14-16, 2014
Paicines Ranch will be hosting two back-to-back cheesemaking classes. Students will learn the principles, art, and science of cheesemaking in the first Artisanal Cheesemaking Class, and will explore the intricacies of aging and mastering more complex cheese recipes in the second Advanced Class. Class size is limited to 10 students to provide a truly hands-on "learning experience and culinary adventure." The Artisanal Class is $550 and the Advanced Class is $595 (We offer a $50 discount if you register for both classes, but please note that you must have experience in cheese making to register for just the Advanced Class.). Lunch is included all 3 days of each class and a dinner on the second night.
Dr. Larry and Linda Faillace of Three Shepherds Cheese in Vermont will be teaching both classes. The Faillaces have been teaching the art of cheesemaking to students from around the world since 1997 and have been featured on a number of television shows and publications including "Gourmet" and "Cooking Light." Linda is also the author of Mad Sheep. To learn more about the Faillaces, please check out their website at
http://www.threeshepherdscheese.com/
Onsite lodging is available on a first-come, first-serve basis.
