Getting Caught Up…Summer Interns and Volunteers

Bed preparation and planting got off to a slow start this season due to some unforeseen circumstances, but we are back on top of things…thanks to all the extra hands we had over the last few months.  Bugs are under control, the compost is cooking between 150 and 170 degrees, and the kale is rocking and rolling.  Today we pulled 163 lbs for Local Alternative and their Tepa Burger, Flag Family Food Center, and anyone else looking to buy kale.  Thanks to all the volunteers (Hannah, Madison, Emma, Justin, Kayla), classes, our newest WWOOFer, Assoumou from Philly, and our summer interns Gabe and Mike.  You can read a bit about them below and you can see some of the recent photos from the EcoRanch.


“Gabryl Sam, a senior at Northern Arizona University is one of two interns at the Flagstaff EcoRanch. He is studying Environmental Studies with an emphasis in Global Sustainability. Originally from a small town located on the Navajo Nation he moved to the Flagstaff area in the fall of 2012. He loves the outdoors and appreciates the beauty of the natural world. What he hopes to gain from the internship is to build a foundation to promote sustainable living through agriculture.”


“Michael Vaughn is from Phoenix, AZ and is receiving a BA in Environmental Studies, with an emphasis in Global Sustainability at Northern Arizona University. He is 24 and loves sports, movies, and exploring the outdoors. He is currently interning at the Ecoranch to learn organic and sustainable growing techniques. He hopes to take knowledge gained at the Ecoranch and implement it into his personal and professional life.”


Compost Cooking


New tomatoes…Thanks Peggy


3 sisters




New bean and pea trellis from the interns


Harvesting Kale


30 of the 163 lbs


More harvesting


Sold to Local Alternative…Good luck in your new life as a veggie burger!

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