At The Farm

Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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Teaching & Learning

By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Farm Systems Intensive: Building a Cattle Herd

The Farm Systems Intensive is a 10-day program that explores the agroecological practices that will help beginning farmers learn and establish regenerative practices. Workshops cannot be attended individually, but are available as a complete curriculum, or as crops-only or livestock-only sessions. Explore the full curriculum here. 

 

building a cattle herd

This workshop will guide participants through the basics of building a cattle herd, including the scope of animal genetics, breeding, hybrid vigor, pathways to desired traits, and understanding your production goals. This class will provide an overview for building a herd for meat production and for seed-stock. Ridge will guide the group through evaluation techniques and data recording, as well as basic animal nutrition goals for different stages of growth.

 

 

 

 

 

Ridge Shinn is the founder and CEO of Big Picture Beef and a leader in the shift away from feedlot beef to 100% grass-fed – no corn ever – using regenerative pasture and grazing management that sequesters carbon, stores water, and revives farmland. Big Picture Beef is currently working with more than 50 farms in the region to provide Northeast customers with Northeast grass-fed beef. His accounts include the Big Y grocery chain (70 stores), and colleges and health care facilities, as well as small stores, coops, cafes, and restaurants. As well as raising Rotokawa Devon cattle, Shinn has consulted all over the US, and in New Zealand, Uruguay, and Argentina on beef production and ecosystem restoration through grazing. His work has been recognized in Time Magazine, Atlantic Monthly, New York Times, Wine Spectator, and Smithsonian.