Summer Pruning in the Butler Cherry Orchard

Visit our website for more information.
Grangers: $20/person
Non-Grangers: $35/person
Hope to see you there!
Visit our website for more information.
Grangers: $20/person
Non-Grangers: $35/person
Hope to see you there!
The Grange Farm School would like to extend a HUGE thank you to the Aromas Grange and the Sebastopol Grange who joined Little Lake and Anderson Valley Granges by donating funds to our scholarship program. These Granges are actively empowering the next generation of food producers! We owe so much to our surrounding community and Granges for being the support…
The dark’d come, and the gang was away, so Daniel was on duty to put the sheep in the hay. He filled up the tin bucket with alfalfa pellet and shooked and shaked it like a vigorous zealot. The sheep raised their brows with looks of keen satisfaction and Daniel thought, “this is it! the…
What’s “Alternative Agriculture”? The Grange School is unique among farmer training programs in providing intensive introductions to livestock as part of its regular curriculum. The current generation of alternative agriculture programs started out with Alan Chadwick’s intensive vegetable production program at the University of California Santa Cruz. The apprenticeship program there at the re-named Center…
James came to the Grange School of Adaptive Agriculture passionate about growing food and educating the next generation of Agricultural Stewards. James studied Sociology at UC Santa Cruz focusing on Environmental Sociology. Upon graduation, he worked as Solar Engineer in Silicon Valley, helping build and design a thin film Solar Fabrication system. James then left…
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…
Coming at food through an education in art has allowed me to encounter food as an interplay of texture, color, and flavor outside of more traditional starting points like source and nutritional value or adherence to a specific cultural format. I have conceptually been able to play on ideas of the seasonal as emotional and…
The Grange Farm School would like to extend a HUGE thank you to the Aromas Grange and the Sebastopol Grange who joined Little Lake and Anderson Valley Granges by donating funds to our scholarship program. These Granges are actively empowering the next generation of food producers! We owe so much to our surrounding community and Granges for being the support…
The dark’d come, and the gang was away, so Daniel was on duty to put the sheep in the hay. He filled up the tin bucket with alfalfa pellet and shooked and shaked it like a vigorous zealot. The sheep raised their brows with looks of keen satisfaction and Daniel thought, “this is it! the…
What’s “Alternative Agriculture”? The Grange School is unique among farmer training programs in providing intensive introductions to livestock as part of its regular curriculum. The current generation of alternative agriculture programs started out with Alan Chadwick’s intensive vegetable production program at the University of California Santa Cruz. The apprenticeship program there at the re-named Center…
James came to the Grange School of Adaptive Agriculture passionate about growing food and educating the next generation of Agricultural Stewards. James studied Sociology at UC Santa Cruz focusing on Environmental Sociology. Upon graduation, he worked as Solar Engineer in Silicon Valley, helping build and design a thin film Solar Fabrication system. James then left…
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…
Coming at food through an education in art has allowed me to encounter food as an interplay of texture, color, and flavor outside of more traditional starting points like source and nutritional value or adherence to a specific cultural format. I have conceptually been able to play on ideas of the seasonal as emotional and…
The Grange Farm School would like to extend a HUGE thank you to the Aromas Grange and the Sebastopol Grange who joined Little Lake and Anderson Valley Granges by donating funds to our scholarship program. These Granges are actively empowering the next generation of food producers! We owe so much to our surrounding community and Granges for being the support…
The dark’d come, and the gang was away, so Daniel was on duty to put the sheep in the hay. He filled up the tin bucket with alfalfa pellet and shooked and shaked it like a vigorous zealot. The sheep raised their brows with looks of keen satisfaction and Daniel thought, “this is it! the…
What’s “Alternative Agriculture”? The Grange School is unique among farmer training programs in providing intensive introductions to livestock as part of its regular curriculum. The current generation of alternative agriculture programs started out with Alan Chadwick’s intensive vegetable production program at the University of California Santa Cruz. The apprenticeship program there at the re-named Center…
James came to the Grange School of Adaptive Agriculture passionate about growing food and educating the next generation of Agricultural Stewards. James studied Sociology at UC Santa Cruz focusing on Environmental Sociology. Upon graduation, he worked as Solar Engineer in Silicon Valley, helping build and design a thin film Solar Fabrication system. James then left…
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…
Coming at food through an education in art has allowed me to encounter food as an interplay of texture, color, and flavor outside of more traditional starting points like source and nutritional value or adherence to a specific cultural format. I have conceptually been able to play on ideas of the seasonal as emotional and…