Regenerative Farming: Beyond Organic in the Garden and Kitchen
Week of June 25, 2022
Wednesday, June 29, 2022
The Regenerative Farming 1⁄2 day program is a chance to experience another side of The Ranch, get hands-on time harvesting crops at the farm, gain new knowledge on land health, and learn preservation techniques to use in your kitchen. Our expert team comprised of Salvador Tinajero (Farm Manager), Lindsey Heathcote (Education Director), and Reyna Venegas (Executive Chef), will guide you through the day.
June Topics:
Regenerative Farming & Nutrient-Dense Foods
Preserving the Harvest in the Kitchen
Sample Schedule:
6:05 am – Organic Garden Breakfast Hike: meet at Gazebo, and hike to the Farm.
8:00 – 9:00 am – Harvest and tour in the garden with Salvador
9:00 – 9:15 am – Break with light snacks and refreshments
9:15 – 10:00 am – Presentation by Lindsey on Regenerative Farming
10:00 – 11:30 am – Demo with Chef Reyna: Canning & Pickling
11:30 am – Leave to head back to Ranch in time for Lunch & other classes.
To sign up: Go to Appointments Desk, or call extension 631 or 634
Cost: $69 + Tax
Lindsey Hethcote, originally from St. Louis, Missouri, currently works as the Director of Education at Tres Estrellas Organic Farm and Garden. She holds a BA in Environmental Science from the University of Denver and a Master’s in Sustainable Agriculture and Agroforestry from Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Turrialba, Costa Rica. Lindsey is extremely interested in the intersection of agriculture, food and culture and how they shape food systems around the world. She has worked as the Production Manager on various organic farms throughout the US, as well as an Environmental and Sustainable Agriculture Educator throughout the Americas. She has spent time living and working in Peru, Costa Rica and Mexico and through her travels and experiences has grown extremely passionate about Latin American culture- it’s agricultural systems, food traditions and people!
Executive Chef Reyna Venegas prepares fresh and delicious food that energizes, inspires, and nourishes guests. She fuses the culinary and cultural heritages of her own Northern Baja roots with the nutritious “spa cuisine” pioneered 80 years ago by Rancho La Puerta co-founder Deborah Szekely. At La Cocina Que Canta, “The Kitchen That Sings,” Chef Reyna teaches healthy eating as a celebration of life in farm-to-table cooking classes.
As a lifelong learner, Chef Reyna attends the University of California, San Diego’s Integrative Nutrition program, which focuses on how food promotes wellness. She is also a graduate of the Culinary Art School in Tijuana, and holds a Pastry Degree from the Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois.
Salvador Tinajero, is the manager of the Tres Estrellas farm, the gardens of Rancho La Puerta, created by the Ranch’s president Sarah Livia Brightwood, that stretch like a magic carpet beneath the slopes of Mt. Kuchumaa. During your visit you’ll tour the gardens with Salvador—unquestionably one of the world’s most talented and enthusiastic gardeners! Fruits and vegetables from Tres Estrellas (“Three Stars”) are mainstays in recipes at both La Cocina Que Canta and the Ranch’s main dining room.