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Sustainable Ranching Workshop Oct. 27 in CrawfordNebraska Sustainable Ranching Workshop will be held Oct. 27 at 1 p.m., at the Crawford Community Hall. This workshop designed for ranchers will focus on profit, production, enjoyment and family, the keys to long term sustainability. This workshop was developed from the key components of the highly successful High Plains Ranch Practicum School that has been occurring since 2007 in Southeast Wyoming and Western Nebraska. Key concepts that will be covered include: --Ranch Financials--how to determine your unit cost of production and compare against regional benchmarks. --Integrating Nutrition, Body Condition Scoring and Reproductive Performance. --Grazing Systems--Developing an applied grazing system and simple methods for monitoring rangeland systems. --Strategic Planning--Working on the ranch business and with the people involved in it. Instructors will be the developers and part of the instructors for the High Plains Ranch Practicum School, Dallas Mount, University of Wyoming Extension Educator, Aaron Berger, University of Nebraska Extension Educator and Scott Cotton, UNL Extension Educator. The cost of attending is $10 covers materials. The Dawes County Farm Bureau is co-sponsoring the seminar and providing refreshments. If you are planning or even thinking about attending, please contact Scott Cotton 308-432-3373 or scotton2@unl.edu so that adequate meal planning can be made. In order to most effectively utilize the limited amount of time together we are asking participants to prepare beforehand by reviewing some material. Participants can either read the pre-reading material or watch the video presentations. Both the reading and videos are available at http://HPRanchPracticum.com or hard copies and DVD's are available from your local contact. At the workshop we will not review this material, but begin discussing and applying the concepts presented. Ranchers who participated in the full ranch practicum course reported significant improvements in ranch profitability and knowledge gained from the course.
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