Farmer Training

Our Emerging Farmers Program is comprised of nine-month apprenticeships and shorter term internships. We are seeking enthusiastic, hard-working, self-motivated individuals interested in becoming organic farmers committed to social justice. 


Apprenticeships

The 2019 nine-month Apprenticeship will run from the week of March 18th through the week of December 14th.  We seek people who are able to dedicate the entire 9 months to this effort and in return will have the opportunity to experience the full cycle of the farm.

The core production at Home Pie is held entirely by the four member Apprentice cohort led by two Second Year Apprentices and two Farm Managers. Summer Interns and HomeSlice Youth Interns will work alongside the farm team during the peak of our harvest season. Apprentices lead and facilitate farm visitors and learners of all ages in farm projects during scheduled field-trips, programs, events and third Saturday community workdays.

Pie Ranch staff support the Emerging Farmers program through: grounds and facilities maintenance; classes and trainings; youth and public program integration on the farm; grant writing; donor cultivation; the annual farm feast fundraiser; administrative support; partnership building, and many other ways!

Apprentices are engaged in all aspects of the farm. Work includes: sowing; planting; weeding; irrigating; tractor cultivation; harvesting a variety of crops; animal husbandry (raising and processing chickens, goats and pigs); facilitating farm projects alongside people of all ages; direct marketing through our farm stand, Community Supported Agriculture program and sales to local restaurants & bakeries.

Please note that you will live and work on the farm—sharing a work and home environment with your peers and with farm programs at large. We ask that prior to filling the application you reflect on how you would navigate and share this space with people from all walks of life.   Apprentices are responsible for facilitating their own domestic/community meetings after-hours to ensure a safe living environment for all. Pie Ranch encourages apprentice autonomy in managing their personal living spaces however if spaces are not maintained or conflict arises, Pie Ranch staff will engage the group to find solutions.

Days and Hours:

Apprentices can expect to work an average of 45 hrs/week (hours depend on season) Tuesday through Saturday, and rotating Sunday coverage amongst the cohort. Workday begins promptly at 7am and runs through 5pm (depending on season). There are two, one-hour long food breaks incorporated into the workday (breakfast and lunch) with the exception of CSA harvest days. On this day, apprentices have a one hour lunch break and prepare their own breakfast prior to the 7am start time.

Skills & Qualifications:

  • At least 1 full season on a farm or large-scale market garden

  • Passion and love for farming and teaching

  • Able to lift and carry 50 lbs

  • Able to work independently on physically demanding, sometimes mundane, and repetitive tasks outside in adverse weather conditions (hot, cold, rain) for 4-hour blocks of time. Please note that part of our production happens on a slope and you will be walking uphill and downhill everyday

  • Patience, flexibility, strong communication, and interpersonal skills

  • Emotional maturity, takes responsibility for personal well being and quality of relationships with others

The Apprenticeship is a combination of on-the-job training and related instruction in which Apprentices learn the practical and theoretical aspects of farming. The Apprenticeship is mainly focused on learning by doing and Apprentices can expect to be oriented to tasks and then complete those tasks independently. Our weekly field walks/meetings are opportunities to expand your knowledge around food justice and sustainable food production. Monthly classes, occasional field trips, and our All-Staff Solidarity meetings (1-hour long, once a month, for the duration of the apprenticeship) are considered learning opportunities.
 

Compensation:

  • Apprentices receive a monthly stipend of $750 (prior to taxes) plus $100 as health benefits and are paid on a biweekly schedule.

  • Apprentices live in a furnished private room or yurt, (includes an electric heater if you choose a bedroom in our rustic farm house or wood for the woodstove in the yurt), laundry, wifi, parking, and access to shared bathroom and kitchen (valued at $600).

  • We value our monthly classes, time spent on weekly field walks (3x/month), and occasional field trips at $100/week and all you can eat from the farm at $46/week.

  • We also consider the opportunity to live, learn, and work on a beautiful farm engaged in meaningful work as a form of compensation.

  • Apprentices receive 10 days of vacation; 5 sick days per year (prorated to the length of the apprenticeship), and the equivalent of traditional holidays. Worker’s compensation, unemployment insurance, and short-term disability insurance are provided by Pie Ranch, as required by law.


Summer Internships

Our Summer Internship runs from June through September and is intended for folks who are curious about farming but haven’t yet had many opportunities to work on farms. Interns work alongside our apprentices and HomeSlice youth in all aspects of the work week. If you are interested in the Summer Internship Program, please come back to this page in January.

 
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“To farm at Pie has been an opportunity to re-engage soil, grow food, work with animals and steward land while being a part of a beautiful community of people dedicated to fundamentally changing our food system and upholding social and food justice. I started farming because it so happens that the food we eat is at the nexus of a substantial portion of the socio-economic problems that are weighing down vulnerable communities in our country and around the world. Through the Emerging Farmers program, Pie has given me the rare opportunity— in spite of my limited access to land and other resources—to grow as a farmer and explore the many challenges that loom over growing and accessing food and the ways we could confront them.”
— Veronica Mazariegos, Emerging Farmer