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Ourseconddayon the California Beef Im- provement Association tour was a visit to the Prather Ranch for a deli- cious breakfast burrito, sausage quiche or bacon quiche, scones and sweet rolls, plus an assortment of fresh melons and ber- ries on the lawn overlook- ing the Fall River. The centerpieces on the tables were wild rice in a mason jar. There were 600 acres of ponds with wild rice that will be har- vested starting in July, and we saw a pond that had just been planted. It is a 110 day crop, and they get 1,500 pounds per acre. The wild rice is planted in stages, so there is a month and half of harvesting. Our hosts were Jim and Mary Rickert, and we learned that there are 13 vertically integrated ranches in Northern Cal- ifornia. We visited their Macdoel ranch on a CBCIA tour a couple years ago when we saw the slaughter house and learned about the bio-medical part of the business. Jim explained they have been a closed herd since the 1970s. (This means they raise their replace- ment heifers.) The slaugh- ter house is USDA in- spected, and HACCP com- pliance. Ten or twelve years ago they started sell- ing Prather Ranch beef in San Francisco in the Ferry Building farmers market. On one of the ranches they have installed a solar plant, and the electric bill is now $300 a month, and used to be $2,500. Mary told us more about the pharmaceutical prod- ucts made from beef by- products. Bones are sent to Florida, where they are used instead of steel plates. Collagen from the hides, and tendons have a pur- pose too. The ranch is Certified Humane, and audited fre- quently for that label. The animals, shelter, feed, wa- ter, and how animals are slaughtered is audited. Eight or 9 years ago the Rickerts attended a BIF conference and learned about DNA testing. The beef is a little more tender and flavorful by using DNA traits in their cattle. The ranges for the cattle are in five counties, Glenn, Colusa, Tehama, Shasta and Siskiyou counties and there are conservation easements on the ranches. Mary urged the ranchers to introduce ourselves to our local Cal Fire station in this extreme drought, and tell them where there are ponds or creeks of water on your ranch when needed. Mark told us about the Angus — Hereford cattle, and all calves are tagged within 24 hours of birth with two eartags. Year and ranch where born, and the birth order. This way they offer traceability on the product. They don't want the cattle to mix with other ranches because of possi- bility of disease , so they own their own cattle trucks and facilities. To bring in new bulls and bloodlines, they use artificial insemi- nation on their cows. At the feedlot, the cat- tle are on feed 120 to 150 days and are selected by fat cover and number of days on feed. On Monday they select the cattle that will be slaughtered on Tuesday. Lots of book-keeping to en- sure traceability. James Rickert told us about the pilot project for McConnell Foundation on the Lema Ranch, near Shasta College in East Red- ding city limits. They had been mowing the land, and James brought in 15 very gentle, good looking pairs to do rotational grazing on the one acre paddocks, ro- tating each day. Shasta College students monitored the McConnell ranch pilot project. The ro- tational grazing restored the native grass lands and perennial grasses have been planted. There are trails through Lema Ranch for the public, and James told about a girl jogging, on her cell phone, when he heard her say, "Oh my gosh, they hired the cows to mow for us." They have posted Prather Ranch signs as to where beef can be purchased locally, so the joggers know they are a lo- cal food producer. They do fence line wean- ing at the Bella Vista ranch, for the 400 pairs that were on the winter ranches. Impact of drought and water cut-backs impact the ranch too. At Bella Vista they have a water right on Cow Creek, but water will be cut off July 1. The marijuana farms up- stream have an impact on the water flow in the creek. There are solar water pumps, since the rivers and creeks have been fenced off. For more income, there are hunting clubs on the ranches. The hunters have a feel of ownership, and chase off the trespassers at deer hunting time. Clay Jacobsen lives on the River Ranch, which has some of the wild rice and fields of hay. They raise or- ganic wild rice for Lund- berg Farms. The Fall River starts from natural springs, and the hay fields are flood ir- rigated. They raise Timo- thy hay for the race horses and it has high protein , getting 2-1/ 2 to 3 ton per acre. They get three to four cuttings of alfalfa, 5 to 6 ton per acre. Also grow or- chard grass, wheat/oats, fescue, and alfalfa/grass hay. Selling through a hay co-op. They expect 120 days frost free at the 3,300 ft elevation in Fall River. As we left Prather Ranch, everyone received a bag of Fall River Wild Rice All Natural, Wild Rice and Bean Multigrain Chips in the flavor of Pico de Gallo or Sweet & Sour Wasabi. Made for: Fall River Wild Rice, Fall River Mills, CA 96028, 1-800-626-4366 and www.fallriverwildrice.com. Our next stop was Bur- ney Falls State Park where I learned that when the McArthur family gave the falls to the state there was a restriction placed on cut- ting the trees and brush. Over the years the fir trees have grown, and now the view from the top is not as I had remembered. You don't have a full view of all the water coming out of the rocks now. Congratulations to Mal- orie Bankhead, California Cattlemen's Associate Di- rector of Communications and Ryan Nelson, Five Star Land Company for hiking the complete loop around the falls. Others hiked down to the water, while others enjoyed visiting in the picnic area where we had a sack lunch. As you drive east, off of Hatchet Mountain on Hwy.299 near Bur- ney, there are Angus cows and calves grazing on the meadow to your right. It is owned by Tom and Terry Bengard. This is the Bur- ney ranch, and general manager Jerry Hemsted greeted us by the ranch house . He told us the original buildings had been on the old wagon trail on Burney Creek. The creek is dry al- ready this year. Usually they have 350 pair on this ranch, but they came in light because of the water and feed. Between April 10 and May 1 they ship the cattle to this ranch, and leave in the fall. There are 42 windmills on Hatchet Mountain on USFS and private lands. They slowly turn at three miles per hour. Dinner was at the Inter- mountain Fairgrounds in McArthur hosted by the Fall River/Big Valley Cat- tlemen, with Kathy De- Forest president. This unit consists of cattlemen from Shasta, Modoc and Lassen Counties . Only 50 mem- bers but an active group sending youth representa- tives to Washington, D.C., scholarships, carcass con- test using ultra sound, a spring dinner and dance. Wild flowers of white yarrow, blue penstemon, sulfur buckwheat, bachelor buttons with green grass were the center pieces on the tables. There was a large bowl of the sweetest strawberries, with the tri tip, toss green salad, pork and beans, French bread and cookies for dessert. Shasta County Farm Advisor Larry Ferraro mentioned the McAr- thur Swamp is used by 11 ranches, and graze 10,000 animal unit month; a summer forage resource. PG&E owns 80,000 acres in Shasta County. Five months ago the county turned management of the fair over to the Heri- tage Foundation, since Fairs & Exposition eliminated the money from the state. Day # 3 next week. JeanBartonhasbeen writing her column in the Daily News since the early 1990s. She can be reached by e-mail at jbarton2013@ gmail.com. JEANBARTON California Beef Improvement Association on tour Daily News staff CHICO Mark your calendar to attend the 9th annual Si- erra Oro Farm Trail Pass- port Weekend on October 11-12, Columbus Day Week- end. In true farm-to-fork style, the event is a favorite among foodies, wine and beer en- thusiasts and travelers look- ing for a weekend getaway or a chance to explore an off- the-beaten trail. Nearly 30 wineries and specialty farms throughout Butte County will participate in the pop- ular annual culinary ad- venture with its continuing theme: "Tour. Taste. Toast." Passport holders can set their own pace, take self- guided tours of the scenic agricultural trails, meet lo- cal farmers and winemak- ers and sample the amaz- ing bounty of locally-owned wineries and specialty farms located through- out Butte County. From 10 a.m. to 5 p.m. each day, one passport opens the doors to amazing specialty farms and local wineries where visitors will share samples of tasty artisan olive oils, specialty nuts, award-win- ning wines and much more. Prior to the Passport Week- end, interested passport holders can view all partic- ipating farms and wineries online to help pre-plan their route. "This signature farm-to- fork event provides a special opportunity to celebrate the amazing farm-fresh bounty produced in Butte County," said Jamie Johansson of Lodestar Farms, who co- founded the map with Heather Quilici of Quilici Vineyards. "Each year, all participat- ing farms and wineries have something special taking place at their farm during Passport Weekend," Johans- son said. "It's a great oppor- tunity to connect with your local farmers and winemak- ers and discover new culi- nary favorites." Passports will go on sale Sept. 2 and an early sell-out is expected. Passports cost $25 per person and include a map and commemorative wine glass for each ticket purchased. Tickets will be available at all Tri Coun- ties Bank locations in Butte County, the Chico, Paradise and Oroville chambers of commerce locations or on- line at www.sierraoro.org — all online sales include a per-ticket service fee. Based on availability, Passports will cost $30 per person the day of the event. All proceeds from the Si- erra Oro Farm Trail Pass- port Weekend benefit the Si- erra Oro Farm Trail Associ- ation dedicated to further developing agri-tourism in Butte County. More infor- mation about the Sierra Oro Farm Trail Passport Week- end is available by calling 530-891-5556. For more information, visit www.sierraoro.org, email info@sierraoro.org or call the Chico Chamber of Commerce at 530-891-5556. 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