Meet the Students: James Bording

Every time we visit or talk to a new farmer, we expand our perception of the possible. Whether it is a new gate latch or potato hilling technique, a new niche marketing concept or community building dynamic, or some other unique challenge with a context specific and creative solution, we find that farm tours and…
The School of Adaptive Agriculture does not advocate any one farming philosophy or style, unless it be sustainability in all its senses. But we do entertain a variety of strong voices on behalf of all sorts of approaches to the farming of the future. As a friend’s father says, “You’ll never get to the middle…
Did you know that in 1864, the Coyote Valley flour mill processed a daily average of four tons of wheat? In 1880, Anderson Valley, a community of less than 1,000 people, raised 20,000 head of cattle and 75,000 head of sheep. By the late 19th century there were 28,000 apple trees, 2,000 acres of barley, 3,000 acres of oats, 375…
Thank you CAN Cooperative‘s Kirk Fuller for this incredible video about the Grange Farm School. Share it with your friends, acquaintances, fellows, companions, cooperatives, networks… everyone!
This quintessential hometown dish has so many iterations, modern updates, and twists, it called out to us as the perfect challenge to serve at the 10th Annual Harvest Dinner this year. Today chicken pot pies are too often a can of Campbell’s chicken noodle poured into a frozen pie crust. We are setting out to…
Suck, squeeze, bang, and blow: the four steps required to power a 4-stroke engine. Mike Ott of the Mendocino Alcohol Fuel Group uses this moniker to make the mysteries of internal combustion engines easier to visualize. Intake, compression, combustion, and exhaust is the way Takashi Yogi, our resident Industrial Arts master, would teach it. Having…