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Shakefork Community Farm

Contact information
Farm Address:
7914 State Hwy 36
Carlotta, California , 95528

Primary Contact: Melanie Cunningham
Secondary Contact: Kevin Cunningham


Primary Phone:
    Type:
Home
    Number: 707-768-7002
    Email: shakeforkcommunityfarm@gmail.com

Secondary Phone
    Type:
-----
    Number: 707-498-3546
    Email:

Website: http://www.shakeforkcommunityfarm.com

Website: https://www.facebook.com/pages/Shakefork-Community-Farm/313956013611

Internship information
General Farm Description: We are a regenerative family farm located in Humboldt County, CA, closer to Oregon than San Francisco. Our 85 acre-farm consists of 6 acres under intensive, low-till vegetable and berry production, including 4 high tunnels. We move cattle, laying hens, broiler chickens and turkeys on 30 acres of pasture using the principles of Holistic Management (as promoted by Allan Savory, the Jefferson Hub, Savory Institute and other regenerative land stewards.) The rest of our farm is devoted to a wild riparian corridor along the Van Duzen River, a tributary of the might Eel RIver. Although we are only 16 miles from the Pacific Ocean as the crow flies, our farm in Carlotta is usually just beyond the reach of Humboldt County’s coastal fog.

All our production is direct marketed within 50 miles of our farm. We provide weekly boxes for 140 CSA members, attend 3 farmers’ markets (one year-round), and sell to our local schools, food bank, and favorite restaurants. Most of our garden work is accomplished with oxen draft power, and oxen are used daily in pasture chores as well. Working with our 3 teams is a huge part what apprentices do.

We strive to provide for most of our own needs from the farm, from lumber to compost, salad to potatoes, ghee to grass-finished beef. We deeply value our home dairy for the nutrient dense, wholesome and abundant products we derive, as well as the pigs we fatten with the skim, by-products of cream separation and butter making. We feed and are fed by a strong connection with our land and with our community. Feeding our family, our farm-ily, and our community the best food on the planet is a huge part of why we farm.

While we value self-sufficiency, we want to emphasize that we are a production farm and make our living entirely from the products we grow and sell. During the growing season, farm life is fast paced, dynamic and very full. A focused, driven and attentive team is crucial to the success of the farm.

While we are not certified organic, we do use strictly organic practices and strive beyond merely sustainable to a regenerative agriculture focused on building and improving soil health. To that end, we are committed to low till methods in the garden and minimal tractor work. Providing for our own fertility needs from the farm itself is a primary focus of our daily work. Our family dairy is a huge part of our fertility program, as are our three oxen teams. We are oxen-powered in more ways than one!

CRAFT Member Farm? No

Internship Starts: 3/30/20
Internship Ends: 11/30/20
Number of Internship Available: 1 of 3
Application Deadline: ASAP - still looking for a 3rd apprentice to join our team this season
Minimum Length of Stay: full season preferred

Internship Details:

Our program is a hands-on, intensive training for future farmers, regenerative land stewards, and aspiring land-based entrepreneurs. Let us be clear: YOU WILL WORK. HARDER THAN YOU HAVE EVER WORKED BEFORE.. AND, IT WILL BE FUN!! Expect to work 35-50 hours a week, depending on where we’re at in the season, or an average of 45 hours a week. (Work days are lighter in the darker days of early spring and late fall and longer in the bright days of high summer.) The main season schedule is usually 8 to 5 or 6p, 6 days a week, with a one-hour break for lunch. You will learn about every aspect of our diversified farm throughout the season and become skillful in a wide range of livestock care, basic teamster skills, and a diversity of garden tasks. Past apprentices have thanked us for deep training in a very high standard of vegetable harvest and post-harvest handling. You will be exposed to the core business principles and practices that make for a successful farm, including financial management, marketing principles, CSA email crafting, production planning and more.

Livestock/Pasture skills:
• Work closely with livestock including oxen teams, cattle, pigs, and poultry.
• Move livestock fences.
• Move chicken tractors.
• Feed, water and care for livestock.
• Slaughter, butcher and package chicken for sale.
• Wash eggs.
• Manage irrigation systems.
• Observe grassland dynamics and planned grazing systems.
Garden/general skills:
• Sow seeds in prop house and up-pot when needed.
• Understand succession planting techniques.
• Amend and prep beds for planting.
• Transplant and direct seed garden crops.
• Irrigate, weed, and generally care for crops to maturity.
• Trellis and prune high tunnel crops.
• Harvest, wash and pack produce for market or CSA.
• Pack CSA boxes.
• Communicate with customers and provide excellent customer service.
• Clean and organize farm facilities.
• Occultation and other low-till farming methods.
• Use and maintain hand tools and power equipment, including our BCS walk behind tractor, Red Dragon flame-weeder, and more.

TESTIMONIALS:
From Gregg, a 2018 apprentice:
“This year has been so transformative for me in many, many ways. I learned so much, not only about farming but how to live in and contribute to a community and what it means for me to live a god life, to feel at home somewhere. I’ve give a lot of myself to the farm, but I am grateful, so grateful, for how much you give back to the community and to the crew in teaching and growing a group of younger farmers. It’s been a life altering experience for certain. I know I will draw on this experience for a lot of years.”


Educational Opportunities: The work at Shakefork Community Farm is incredibly diverse due to the wide scope of our operation. While there is a seasonal rhythm to our work, you can expect daily tasks to vary from day to day and week to week throughout the season. Lively lunchtime discussions cover a range of topics, from the philosophical to the practical. Opportunities for group readings and outings to other area farms are available and encouraged, depending on the interests and initiative shown by each year’s crew. In recent years we have toured a mushroom facility, commercial dairies, other CSA farms, and more.

Skills Desired: Required: • A great attitude. • Good physical health and fitness / athleticism. • Ability to complete heavy lifting tasks ergonomically (30 pounds regularly, 50 pounds occasionally). • Willingness to work on weekends and holidays. • Effective communication skills. • An ability and authentic desire to help customers. • Drivers License and clean driving record. • Willingness to keep records and take notes. • Ability to hustle and multi-task. • Attention to detail. • Willingness to slaughter animals for meat. • Excellent stress and conflict management skills. • No tobacco use. Preferred: • Customer service experience. • Previous farm experience. • Experience using small tools and equipment. • Knowledge and awareness of current challenges and dysfunction of US and global food system. • Ability to drive manual transmission. Competencies: • Food Values - Values high quality food and ingredients raised conscientiously; strives for physical and emotional health. • Team work – Contributes to building a positive team spirit; avoids broodiness; exhibits objectivity and openness to others’ views; gives and welcomes feedback; able to build morale and group commitments to daily and seasonal farm goals and objectives. • Diversity – Shows respect and sensitivity for cultural differences; treats all members of the team with respect and fairness, regardless of sex, sexual orientation, age, race, and skill level. • Attendance / Punctuality – Is consistently at work on time; returns from breaks at arranged time; schedules time off well in advance. • Dependability – Follows instructions; responds to management direction; demonstrates a non-defensive learning style; takes responsibility for own actions; completes tasks on time or notifies appropriate person; demonstrates thoroughness in completing a project. • Oral Communication – Participates in meetings; listens and gets clarification; responds well to questions; checks in with management before and after a workday. • Written Communication – Able to read and interpret written information such as a daily “to do” list; records field notes and planting maps; keeps track of harvest notes and weights. • Professionalism - Reacts well under pressure; treats others with respect and consideration regardless of their status or position; communicates openly when conflict arises. • Motivation – Holds self to standard of excellence; self-starter. • Initiative – Volunteers readily; seeks increased responsibilities; asks for and offers help when needed. • Quality Control- Demonstrates accuracy and thoroughness; applies feedback to improve performance; monitors own work to ensure quality; maintains Shakefork Community Farm standards.

Meals: We eat primarily from the foods that we grow on the farm and provide for almost all of our own meat, vegetable, dairy and fat needs. We encourage apprentices to truly embrace what it means to eat what’s in season, from the farm. Apprentices may participate in our communal lunch rotation, cooking for a group that often includes volunteers, employees, and visitors. Apprentices prepare their own breakfasts and dinners. We purchase INGREDIENTS not grown on the farm at our local Co-op or from other local farmers. This includes things like coffee, tea, spices, olive oil, condiments, grains & flours, lemons, coconut milk, etc. Non-staples and processed foods must be purchased independently. Your enthusiasm for the kitchen arts and good food will serve you well here. The enjoyment of food is central to our vision of a sustainable farm life, so we make time to prepare good food, by hand, fresh from the farm. Apprentices are encouraged to use their cooking time to develop skills working with farm-based, nutrient-dense ingredients. We make kraut, pickles, bone broth, sausage, jerky, bacon, butter and ghee, among other things, but do not generally take work time to do so. Farmers Melanie and Kevin are advocates of the Weston A. Price, ancestral diet and stick to a gluten-free, low carb / keto diet. We cannot accommodate vegetarians or vegans.

Stipend: Starting from $400 monthly and up to $800, depending on experience, attitude and commitment. Our application process includes the following: brief letter of introduction; completed application (email for file); phone interview; at least one professional reference (more welcome); a 3-day working interview. It's a time-consuming process, and we appreciate serious applicants only. Thank you for your consideration.

Housing: Expect clean, simple, and rustic. Apprentices each have a 200 sq. ft. yome (a cross between a yurt and a dome – see redskyshelters.com or our website for details) to call home for the season. They are beautiful structures, kind of like a giant tent, and fully furnished. Solar power feeds one light and one car-charger type outlet per yome. An outdoor communal kitchen space is equipped with a sink, gas range, and fridge & freezer, as well as all the basic kitchen stuff – cast iron pots, stainless steel pans, baking pans, food processor, plates, bowls, knives, etc. We even have an ice cream maker! Other amenities include a composting toilet, outdoor shower house and shared laundry facilities (inside the farmers’ home). Cell phone reception can be spotty depending on your carrier, but we have a landline for daytime use. Wi-Fi is available, but streaming is strongly discouraged. A personal vehicle is a definite plus, and we strongly encourage all apprentices to bring a vehicle of their own.

Preferred method of Contact: Email