- Author: Linda Peterson
This is Sonoma County UCCE's third and final year managing the USDA funded Agropreneur training program (Beginning Farmer & Rancher Development Program, BFRDP). Before class even started, we were able to invite three of our students, who are veterans, to a film screening in Berkeley, called “Battlefields to Farmfields”; about veterans taking up farming. Ground Operations made the film, and the event was hosted by the Farmer Veteran Coalition (FVC). It was an amazing and quite moving film; with a panel of veterans, filmmaker and FVC Executive Director – Michael O'Gorman. Our students were able to attend thanks to O'Gorman's generosity, and had an opportunity meet and talk with him.
The first week in June, we took two more students, who have experience in swine production, on a road trip to Magruder Ranch in Mendocino County to learn about pastured pig, lamb and grass fed beef operations. Grace Magruder, fifth generation rancher who came home to the farm, was our host and shared their land management strategies; how they encourage native grasses and let the land rest as needed, using pasture rotation. We had lunch in their beautiful historic home, with a breeze blowing through the screened in porch, and chatted with Mac Magruder, Grace, and her husband Kyle. Wonderful conversations flowed up and down the dining table, as people shared the challenges and joys of ranching.
The first “official” day of class was on June 6th. This is a nine week race to the finish to complete a business plan. As we've done the past two years, we offer opportunities to visit farms and ranches; grow specialty crops at Shone Farm, with support from our graduates from 2012 and 2013; partner with SBDC counselors to develop and hone their business plans; connect with a broad range of resources, including organic certifiers, lenders, marketers, ag tourism experts, SBDC counselors and more.
Each year, people come to us with their vision, determination, and the hope that they can manifest a sustainable Ag business. Their interests range widely, including hydroponics (fish), medicinal herbs, pigs, chickens, beef cattle, goats, value-added products, mushrooms, row crops, agri-tourism, and bees.
Let us know if you want to come for a visit! Our classes are every Friday, through August 8th, except for July 4th.
Linda Peterson, BFRDP Coordinator lipeterson@ucanr.edu
- Author: Karen Giovannini
We are proud to present the UCCE Sonoma County 2013 Annual Report.
This report demonstrates our many accomplishments and increasing collaboration with County partners, extending our reach and abilities to achieve shared goals in Sonoma County.
Read about UCCE Sonoma's longstanding connection with farmers and home makers starting in 1918, with the opening of the Cooperative Extension office in Sonoma County. Catch up on our current efforts to support local agriculture far into the future.
As we celebrate the 100th anniversary of Cooperative Extension, we look forward to continuing strong working relationships with our partners.
- Author: Karen Giovannini
On May 22, UCCE Sonoma hosted a centennial luncheon celebrating the signing of the Smith-Lever Act in 1914 which established Cooperative Extensions nationwide. Those who attended learned about the different programs and research the office is doing by way of a quiz format Power Point followed by a delicious lunch. Here are is an example (answer below).
Cooperative Extension was signed into law in 1914. What was the original intent of Cooperative Extension?
- Increase rules and regulations for farming
- An extension of the land grant universities to farmers and home makers.
- An extension of local cooperatives to farmers
- Develop a confusing acronym
I'll sprinkle in more questions in future Blogs, stay tuned! B is the answer. More about Cooperative Extension can be found here.
- Author: Chenoa and Denise Van Gerpen
“Fashion Fiesta” was this year's theme for the Sonoma County 4-H Fashion Revue. The event was held on April 19th, 2014 and was well attended. This year we had 9 different categories for the 4-H members to choose from, they were: Traditional, Upcycled, Wearable Arts (Embellished), Needle Arts, $40.00 Purchased, Textile (Quilted, Woven or Felted), 2 State Fashion Revue Challenges, Denim and Apron, and the most popular County Challenge.
Each member who participated at the event wore an outfit that they either sewed, purchased or created with knitting, crocheting or embellishments.
Modeling before the judges was first on the agenda, where each member would explain how they created their outfit. If they entered the Purchased category they needed to explain how much money they spent for the entire outfit including accessories, which had to be no more than $40.00, what the amount of money saved was and how versatile the outfit would be with the rest of their wardrobe. The Aprons that were sewed for Apron category, could only be made using either the McCalls patterns 6132 or 6476.
For this year's County Challenge category each member took home a pre-cut piece of dye-ready quilted fabric (that was generously donated to the event by Bella Notte Linens) in the shape of a Serape. They were then encouraged to make it uniquely their own, by dyeing the fabric, adding applique, or with other means of embellishment.
After a short break for lunch, family and friends were treated to a Fashion Show by the participants, which was then followed with Awards. 2014 Fashion Revue Results
This was a great day of clothing & fashion for everyone who attended. 
- Author: Karen Giovannini
UCCE is offering two day workshops on Cottage Food Operations:
(sadly, none are scheduled for Sonoma County).
“This workshop series will benefit all new and prospective Cottage Food Operators by providing practical information to support the success of their new cottage food business ventures,” explained UCCE North Bay Food Systems Advisor, Julia Van Soelen Kim.
MAY 7, 2014 the following were added to the list of Approved Cottage Foods:
- Cotton candy.
- Candied apples.
- Confections such as salted caramel, fudge, marshmallow bars, chocolate covered marshmallow, nuts, and hard candy, or any combination thereof.
- Buttercream frosting, buttercream icing, buttercream fondant, and gum paste that do not contain eggs, cream, or cream cheese.
- Dried or Dehydrated vegetables.
- Dried vegetarian-based soup mixes.
- Vegetable and potato chips.
- Ground chocolate.
Learn more at Cottage Food Operations
