Poultry

DD Ranch: Full for 2019

DD Ranch is a 200 acre cattle ranch approximately 2 miles from Smith Rock State Park. It is a very scenic property with views of Smith Rock and the Cascade mountains. 155 of the 200 acres are irrigated with a mixture of hand lines, wheel lines and flood irrigation.  We also operate another 200-300 acres for grazing cattle and/or growing hay. We have rocky outcroppings with Juniper groves as well and a wildlife corridor. We are approximately 3 miles from the town of Terrebonne, 6 miles from Redmond, 25 miles to Bend, 25 miles to Madras and 20 miles to Prineville. Smith Rock State Park offers climbing, hiking, running, horseback riding, and camping.

Living at the ranch currently, we have the previous owner, Mike Duggan, current owners, Linda and Jeff Anspach and their 4 kids and 2 employees. We are primarily a grass fed beef operation (also offering grass fed lamb, heritage pork, eggs, raw honey and pumpkins). We also grow hay. We have bees on the property but they are cared for by someone else. We offer a significant amount of agritourism, including weddings, birthdays, Easter egg hunt, month long pumpkin patch and Country Christmas. We sell our products via farmers markets, here at the ranch, through our CSA and through wholesalers. We utilize a backhoe, older Massey Ferguson tractor and newer Kubota tractor for various things – such as loading bales for feeding, getting bales off of the ground, and running haying equipment. Other equipment includes: baler, stock trailers, manure spreaders, swather, rake, and 4 wheelers. No sprays are used on weeds.

We have 4 children, 17, 15, 11 and 8 whom are involved at various levels with ranch work.  The three older ones have significant sports commitments. Jeff and Linda both run and have backgrounds in swimming and cycling as well.  We love to travel and have travelled extensively in the past. Linda had a dream of ranching after getting very involved with the Weston A Price foundation and had a goal of growing the kind of food we wanted to eat as well as provide it to our local community.  We both speak Spanish, though not fluently. Jeff loves riding motorcycles and Linda loves riding horses. The ranch has been in operation with the same things that are currently offered since 2000. It was a hay and cattle ranch previously.

RESPONSIBILITIES AND TRAINING SCHEDULE

At DD Ranch, an intern will get significant exposure to all aspects of our business – from helping with sheep, pigs, cattle, horses, poultry, goats, planting and caring for pumpkins, hay production, irrigation, farmer’s markets, weddings, pumpkin patch, weekly staff meetings, and possibly accounting/business management, if desired. We try to foster a learning environment here and of course are still learning ourselves.  We bring in outside experts to help where needed to train staff. Because we operate a livestock operation with twice daily feedings, and move irrigation water twice daily, our farm is a 7 day a week operation. We will expect 40 hours of training a week over a 7 day period. Regular day(s) off will be negotiated around the ranch’s other employees.

QUALIFICATIONS

In the beginning, the intern will train side by side with either a ranch hand or owner.  After mastery of skills, some tasks might be expected to be alone, especially simpler ones. Our days vary significantly depending on whether it’s time to hay or work cattle, so priorities are set at the weekly staff meeting. Must be able to be independent.  Must be able to tolerate being in the heat, cold, sun, wind, and other elements. Good physical condition is very important. Previous experience with horses, cattle and irrigation would be the most desirable.  We operate the ranch mostly on horseback but a 4 wheeler can be used for non-riders.

ACCOMMODATIONS AND COMPENSATION

Housing will be provided on site, in either an RV or glam tent, choice left to intern.  The RV has its own bathroom and shower. If tenting is preferred, we will have both a shower tent and porta potty stationed nearby as well as the use of the Anspach’s bathrooms is an option. Intern can use barn kitchen and would be expected to keep it clean enough for the public to see.  


Most food will be provided – meat, honey, eggs will be provided by the ranch and a refrigerator will be stocked with other basics.  We are not vegetarian as we are in the meat business. We have 4 children and no smoking or drug use is allowed on the ranch. Responsible use of alcohol is fine. We have the public on our property very frequently so applicant must be able to work with people in a courteous and friendly manner, and must mind their language when public/children are present, etc. It would be ideal for an intern to visit the ranch to be sure they are clear about what the living conditions and work environment would be like. More details on the room, board, and stipend package will be discussed during the interview process.



Linda & Jeff Anspach + Family

Linda & Jeff Anspach + Family

Quackenbush Farm: Full for 2019

Quackenbush Farm started in 2013 as partnership between 4 friends. We were young, motivated, and wanted to grow a business based around community health and vitality. Each of us contributed a thousand dollars as startup, or seed money, and kept our day jobs. We found a rental with property with a brave landlord and within a month of signing the lease, we plowed the field. Over the years the farm has evolved, growing and reaching new markets and customers. In 2017, the farm found a permanent home when Matt and Jennifer purchased 18 beautiful, flat acres of pasture and oak savanna in Eagle Creek, Oregon. Through all the changes over the years we have stayed committed to our ideals, and remain idealistic in our hearts and actions.

 Our focus has primarily been diversified, organic, fresh market veggies. The farm is a thriving business with our main markets being our CSA program, 4 weekly farmer’s markets, wholesale, restaurants, and a small on-site farm stand. Recently we have expanded into pasture-based livestock production, including a small flock of Katahdin lambs and several batches of broiler chickens each year.

 The farm family and crew for 2019 include Jennifer and Matt and their little newborn, past intern and seasonal farm helper/yoga instructor Rhiannon, two RFC interns, a small group of weekly harvest volunteers, and seasonal WWOOF’ers.

We are located in the beautiful Clackamas River Valley, about 30 minutes southeast of Portland, close enough for convenience but far enough away for peace and quiet. The closest population center is the old logging town of Estacada, about a 5 minute drive from the farm, where you have options for food, drink, and groceries, etc. The area is full of adventures and beauty, with the Clackamas River down the road, Mount Hood National Forest, Milo McIver State Park, and Estacada Lake just next door.

Responsibilities & Training Schedule

Working directly with the farm owners in all aspects of day to day operations, you will gain an in-depth understanding of growing for farmer's markets, local restaurants, and our surrounding community. With 2 acres in production of annual vegetables and the remaining 16 acres of pasture dedicated to poultry, lamb, dairy goats, and many future projects, our interns will have the opportunity to gain a well-rounded sustainable agriculture education. 

Our goal is to provide a guided, hands on learning experience in the field, in the planning room, and at the farmers markets, with opportunities for independent farm projects. Overall duties include field work, irrigation, tractor and small equipment work, farmers market sales, seeding, planting, animal husbandry, volunteer coordination, and record keeping (to name a few).  Some examples of past independent projects include building a medicinal herb garden, building and running a pastured meat bird enterprise, building beehives and beekeeping for the season, and writing a cookbook based on farm recipes and crops.

Each intern will commit to 40 hours of training per week, which is typically accomplished over 5 work days, with two days off each week.

Seasonal flow

The flow of a typical farm year for our interns follows the 3 seasons of spring, summer, and fall:

  • Spring (April, May, early June) – The focus of this season is greenhouse work, field preparation, building/refurbishing farm infrastructure, and planting.

  • Summer (Late June, July, August) – This is the time for our biggest markets, big harvests, weeding, pruning and trellising, and more planting.

  • Fall (September, October) – The pace starts to slow a little here, with planting mostly over our focus now is harvesting, weeding, marketing, farm projects, and eventually turning the fields over and planting cover crop.

Qualifications

No previous gardening or farming experience is required, but we do expect a strong work ethic and a willingness to learn.  We value clear and open communication and expect that our interns are actively engaged with questions, comments, and input on the farm operation.

We are looking for two interns to commit to the full season from early April to the end of October. We ask that prospective applicants be willing to meet in person on the farm prior to acceptance into the program.

Accommodations

RFC interns are provided room, board, and a monthly stipend.  Housing consists of two large canvas wall tents (12’x14’) on platforms furnished with wood stoves, beds, some furniture, and electricity.  They are spacious and very comfortable, and are located in a private grove of oaks with an outdoor hot shower, composting outhouse, hot tub, fire pit, and wood sauna.  Other amenities include an outdoor kitchen exclusively for our interns with major appliances, access to our washer and dryer, and wireless internet throughout most of the property.

We provide staples such as grains, beans, oil, spices, eggs from our laying hens, and produce from the fields. We also encourage bartering at our farmer’s markets with our produce for other items like meat, fruit, etc. Interns are responsible for preparing their own meals, but we typically will have one group meal a week. More details about room, board, and stipend will be discussed during the interview process.

 

Jennifer & Matt

Jennifer & Matt

Deck Family Farm: Full for 2019

Deck Family Farm is situated on 320 acres within the Willamette Valley. The farm is made up of a combination of open pasture, woods, rolling hills and open fields. We are located in Junction City, 25 miles from Eugene. There can be anywhere from 4-13 people on farm depending on how many staff and interns are on site on any given day. We are family oriented farm where interns are integrated with family life. We also currently have two young children living at home but older children (and friends) visiting frequently, being comfortable with the joys and challenges of a busy household is a must!

Our farm operation is varied and includes management intensive grazing, milking, livestock handling and birthing, haying, meat processing, building projects and maintenance.  Our products include pasture-raised pork, pastured chickens, egg layers, grass-fed beef, Spring lamb, and to a lesser degree walnuts, apples and honey. We also offer a cooperative for our dairy products through our buying club called The Creamy Cow cooperative.  Conservation projects have included wetland, riparian and forest restoration projects.

RESPONSIBILITIES

Students will gain hands-on experience in a wide-variety of farming practices related to animal husbandry, grazing, pasture management, integrated cropping, composting, and marketing. Through participation in daily chores students will learn care of livestock such as beef cattle, dairy cows, broilers and egg laying hens, as well as horse feeding, raising turkeys, sheep herding, and working with pastured pigs and pregnant sows.

Students will have to opportunity to interface with customers through involvement with marketing and seasonal farmers markets.  Focus areas are developed for each student and the experience will vary depending on personal skills and abilities, weather, and season. You can expect to come away with a realistic view of livestock farming on a medium size, integrated, organic farm.

SEASONAL FLOW

Aside from daily activities, we focus on birthing in the Spring, harvest during Fall season, and farmers’ markets during the summer. In the winter months we continue with animal feed and care as well as repair and improve infrastructure.  Students will also have the opportunity to learn how to raise and feed animals from “farm to fork.” This includes, learning how to butcher and process meat birds during processing days and cooking the food we raise on the farm to be eaten during our shared meals.

TRAINING SCHEDULE & QUALIFICATIONS

The typical training week for a student is five days long, 8-10 hours a day, with two days off. Physical stamina is required, along with a strong constitution. While no prior experience working on a farm is necessary, we do ask for excellent past work references, a strong desire to train, and a good sense of humor.

Students will have daily contact with farmers at morning farm meetings. Daily chores are performed alongside employees and interns in the morning and afternoons are reserved for special projects either on farm or in marketing. Skills that will hopefully be gained are developing a keen sense of awareness of your surroundings including animal behavior and health as well as forage states and general states and needs of the farm and it's people.  Also team building, the ability to think on your feet, knowing when to ask for a hand, and learning how to make quick and effective decisions while maintaining a safe environment around the animals.

We do ask that students come to the farm for one month as a trial period to determine whether both the student and farm would like to move ahead with the longer term 9 month commitment.

ACCOMMODATIONS

Students accommodations are mostly dormitory style with a few private spaces reserved for longer term interns.  Meals are shared with rotating cooking and cleaning shifts.  The farm office has internet access as well as phones available for student use in the evening.  Students have full access to bathroom and shower facilities in the main house and good hygiene is a must. We please ask that no smoking, drinking, or drugs take place on farm property during your stay.

Details of the room, board, and stipend package will be discussed during the interview process.

We are pleased that you are considering us for your farm internship and look forward to meeting you!

The John and Christine Deck Family

The John and Christine Deck Family

By George Farm & Creamery: Full for 2019

By George Farm is located on 85 acres nestled at the banks of Yale Creek and Little Applegate River. We’re located just past where the pavement stops. The farm includes a creamery, a greenhouse, a pair of hundred year old barns, the original one-room-schoolhouse, tool sheds and machinery storage. There is a wood-fired sauna, a creek-fed cold plunge and many trails covering the area. We are pretty far out of town but the locals are always near.

Currently the farm is occupied by its farmers Tyson and Jonny, their sister Megan, plus a variety of farm animals. We focus on stacked sustainable systems - starting with pasture management and the use of dairy cows to graze the majority of the land. We raise grass-fed Jersey cows that we milk daily, and make artisan cheese for the local markets. We also raise pastured, no-corn-no-soy-no-gmo laying ducks for eggs. Additionally we have a flock of Gotland sheep for fiber and lamb meat. In addition, we cultivate a home garden and maintain food preservation. While we strive to comply with all current organic standards we have made the conscious choice to source grain from regional non GMO sources. While our feeds are not certified organic the are “no-spray” and non-GMO. All other farming methods are practiced organically or naturally. We have been operating for 6 years. We’ve grown vegetables for fine dining restaurants, CSA’s and farmers markets. While we now focus on dairy, we integrate multiple facets of farming.

RESPONSIBILITIES

  • Vegetables: Home garden from starts to preservation.

  • Dairy: Calving to breeding, grazing and feeding, hooves, tails, udders and milk pails.

  • Creamery: Cheese-making, packing, affinage (cheese preservation), dishes.

  • Meat production: Breeding, calving, grazing, feeding, animal handling and care, as well as harvesting and processing.

  • Sheep: Feeding, pasture grazing, fiber harvest and fall meat harvest.

  • Marketing and Sales: Farmers' Markets, deliveries to stores, restaurants, and wholesale distributors.

QUALIFICATIONS

Our students will need a willingness to learn and an interest in food systems. Large animal experience preferred. Milking experience a plus. We get up early with the cows to milk in the morning and in the evening. We usually take a rest in the middle of the day. We move 7 gallon milk cans and 100 pound bales. Our “mobile egg units” or MEU’s are moved everyday but are light enough for one person.

ACCOMMODATIONS

We have a stick framed tiny house and a strawbale tiny house, an outdoor kitchen and composting toilet. Shower facilities located in the main house. The interns live in the tiny house space, and all members of the farm have access to dairy, meat, and vegetables produced here. We will also provide basic cooking ingredients and staples. Further details of the room, board, and stipend package will be discussed during the interview process.

We are participating in RFC to educate and give hands on experience to those who see agricultural opportunities. As alumni to the program we see the need to continue the education of new farmers, and are able to understand the concerns and challenges of our students. We train alongside our students and teach by example. We also have a fully stocked library for students to use for research. We believe that through hard work and determination we can restore the pride and nobility that comes with feeding our communities.

Jonathon Steiger & Tyson Fehrman

Jonathon Steiger & Tyson Fehrman

Rainshadow Organics: Full for 2019

Rainshadow Organics is located in Central Oregon.  We are on the dry side of the Cascade mountains in a high desert climate.  We get very little rain here and enjoy hot dry days in the summer with cool nights and few bugs. We are located 45 minutes from Bend, Oregon and 20 minutes from Sisters.  We are 10 miles from the small town of Terrebonne and the incredible rock climbing mecca, Smith Rocks. There is no public transportation, but we do drive to Bend for farmers’ markets and wholesale deliveries about once a week.  It is best to have a car if you are living at our farm.

Our farm is family owned and operated and we have been here since the early 1970’s.  Three generations still live on the farm. The farm is roughly 200 acres. 27 acres are under cultivation, usually about 12 in row crops and 15 in grain or cover crops.  We have a 7 acre pig pasture, 60 acre cow pasture, 2 acre chicken pasture, and the rest in native habitat where we cultivate organic pollinator species. In 2017 we opened a commercial kitchen and farm store on the property which allows us to process and preserve farm goods.

We are a certified organic, full-diet farm with dozens of varieties of certified organic vegetables, herbs, berries, flowers, pork, chicken, eggs, turkeys, beef, honey, and grains. We have a dairy cow that provides daily milk. All of the crops we grow are distributed within 50 miles of the farm through a CSA program, to local restaurants and grocery stores, via our farm store, and farmers’ markets.  We host farm-to-table dinners, wood-fired pizza gatherings, farm tours, and other events at the farm during the summer. We also have people working in the commercial kitchen daily to make pickles, krauts, tomato sauce, dairy products, fresh bread, jams, and other items.

We raise heirloom vegetables and heritage breeds that are adapted to our harsh high desert climate, but we also have a passive four-season greenhouse for winter and early starts and twelve larger season-extending hoop houses.  We are certified organic and use only sustainable practices, no chemical pesticides, fertilizers, or herbicides. Our soil fertility is built with our composted horse manure.  We also employ our chickens and an army of worms who supply castings for worm tea that we inject into our irrigation system.  We foster an intricate ecosystem with companion planting, nutrient cycles, flowers, bees, riparian areas, crop rotation, and undisturbed native desert. We also save seeds for our own use and sale. We pride ourselves on looping our nutrients and resources into our community and back to our land.

We do most of our vegetable farming by hand, but we do have a flame-weeder, finger-weeder, and some cultivation tools for our long beds in our large field.  Our main 2-acre garden is almost all done by hand, biodynamic, and synergistic. We have both a flourmill and lumber mill on the property.

We partner with Chris Casad of Casad Family Farms, another local farmer in Madras, on wholesale orders, CSA recruitment, root vegetable storage, and vegetable washing facilities.

RESPONSIBILITIES & TRAINING SCHEDULE

We train Monday through Friday from 7-12, and then three hours in the afternoons.  We rotate through weekly animal chores, including weekend duties, where the intern or staff member is in charge of all animal husbandry, irrigation, and generally keeping an eye on things.  If you are on weekend duty you are expected to be at the farm.  You will likely be on weekend duty 5 times through the course of the 6 month season.  Otherwise, weekends are free.  Breakfast needs to be eaten and cleaned up before work at 7am.  In the morning time we train as a team, planting, prepping beds, weeding, harvesting, processing chickens, cleaning manure, training tomatoes, pest management, building irrigations systems, laying out drip lines, washing and packing produce, packing meat for market, harvesting lettuce mix, etc.…

One intern works in the commercial kitchen Monday-Friday and is responsible for making lunch for the crew, processing farm items, assisting customers in the store, and setting up and cleaning. You will be in the kitchen about one day a week. The farm store and kitchen is an important new element of the farm and potential interns must be willing and excited to cook and participate in food preservation.

Afternoons are more flexible.  We take a long lunch break—two to three hours —and start again around 4pm and work until 7, which is very nice on hot summer days.  Interns often use their afternoon break to dip in the farm swimming pond or nearby river, run errands in town, or find a shady spot to rest. We take turns going to farmers’ market and working independently on projects.

You will also be doing and independent study project for your RFC requirements and we will work together to decide what that is. Afternoon breaks and weekends are a good time to work on this project. We will check in after the first two weeks and then again mid-way through the season.  It is important to remember that off-farm RFC classes are not part of your farm time if you are counting your hours.  We endeavor to be very respectful of your time, setting a predictable schedule and holding to it.  Very rarely will you be asked for more.  Very rarely will we do less.

QUALIFICATIONS

Interns should be physically fit, but no previous experience is required.  The season is mid-April through the first week of November.  May and October are quite chilly.  Interns need to be prepared for outdoor living.  We expect a full-season commitment from everyone.   

ACCOMMODATIONS

Interns will live on the farm in a communal setting.  We will have 5 interns on the farm, plus two or three permanent staff who have worked at Rainshadow for the past two seasons.  Each intern will have a tent on a wooden platform, provided.  We have a shower house with washing machine and clothesline.  We have a composting toilet.  Internet is available at the commercial kitchen and cell service is good.  We have an open-air communal kitchen with all the cutlery, pots and pans, spices, etc.  We have a sink, oven, griddle, hot water pot, coffee pot, and refrigerator.  Interns will clean the kitchen and shower house as part of weekly maintenance.  Interns will also have access to a lounge area/guest space upstairs of the farm store. This area must be kept clean and is not available when guests are visiting.

Staple foods are provided like rice, oats, beans, sugar, salt, and fresh ground flour… and then all the vegetables you can eat.  Farm meat is available daily. We trade for bread, cheese, fruit, etc. at the farmers’ market. All other food is up to you.  Interns will cook and clean together. The culinary experience at a full-diet farm is an adventure and a challenge and has been a favorite element for many of our past interns.  

We offer a monthly stipend not including the first two orientation weeks.  Details of the stipend amount with be discussed during the interview process. You will be under workman's comp as well as being required to have your own health insurance.  You are expected to make a non-refundable deposit to RFC to secure your spot at our farm and sign our farm contract/commitment.  Your RFC fees are clear and it is important to know that you will not be coming out ahead after the season.  You are going to break even and you are putting your time toward your learning. This is a mutually beneficial exchange where you give good value to Rainshadow and Rainshadow gives good value to you, which you can take into your future.

Responsible drinking and smoking is allowed.  Farmer should be notified of all potential visitors.  We are flexible and can make most things work.  We also schedule any vacations or time off at the beginning of the season collectively to make sure the farm is covered. Each intern will receive 5 vacation days over the season.

You can also check out pictures on our website, facebook, and Instagram.

We look forward to hosting you.

Sarahlee and Ashanti

Sarahlee and Ashanti