Syntropic Farming Course
About This Event
Syntropic Farming is a farming revolution grown out of Brazil and made famous by Ernst Gotsch and the Life in Syntropy short documentary. Syntropic Farming seeks to cultivate resilient ecosystems that are abundant, financially viable and heal abused land. It asks us, as stewards of the land to live in harmony with nature. It asks that we learn from nature through imitating natural processes in order to produce food. This results in abundant systems which grow healthy soils, sequester carbon, produce a diverse array of yields, regenerate the ecosystem and that don't require long term external inputs. Syntropic Farming is a holistic approach, working with nature’s processes and the dynamics of ecosystems.
This six day course, taught by Fernando Rebello and Thiago Barbosa will provide students with an introduction to syntropic farming theory, methodology and practice.
This class will leave students with examples of how syn-tropical agriculture is applied to vegetable, fruit, grain, and livestock farming and how these are incorporated into agroforestry systems. The class includes a hands-on component where we will be installing a small syntropic farming demonstration at Rancho Mastatal. No farming experience is necessary.
The course will specifically cover the following topics:Introduction to the principles of syntropic agriculture.Ecosystem considerations. How do we create syntropic systems according to our climate, soils, water, and vegetation?Implementation and management strategies.Vegetable production. Patterns and succession of species over time.Fruit growing. Staple crops, pruning, stratification strategies, savanna ecosystems and their management.Grain production. Combining forest species with grains, spacing, and production perspecetives.Livestock incorporation.The syntropic farming movement and how to get involved.
This place is beyond incredible. Such a tight knit group of people doing such amazing things. Rancho Mastatal is nestled deep in the Jungle of Costa Rica, I ended up there with a group of Wilderness EMT students and has no idea what to expect but within the three weeks I spent there is quickly became a second home for me. ~ Clara Murray
Venue HighlightsSwimming in the many waterfalls and rivers within walking distance.
Getting involved with the local community at the futbol field, library, or soda.
Taking a tour of one of the other eco-tourism projects in town.
Becoming friends with the hard-working Ranch core team and apprentice team.
Visiting our neighbors at Parque Nacional La Cangreja.
Learning about our sustainability practices during a Day Workshop.
Devouring local chocolate treats from La Iguana Chocolate.
Exploring the 14 kilometers of trails throughout our Private Wildlife Refuge.
Touring the Ranch's extensive campus and permaculture farm and systems.
Feasting on the buffet style meals cooked with care.
Resting in a hammock with one of the thousands of books from our library.
Taking a morning stroll on the quite streets to bird-watch.
Getting involved in a dinner time clean up dance party.
Learning about medicinal plants from leaders of the nearby indigenous reserve of Zapaton.
Helping to harvest ingredients for the days meals.
AccommodationsWe build our living structures using contemporary and traditional natural building methods and locally sourced materials. We construct with bamboo, cob, wattle and daub, light clay, natural plasters and wood and stone found in the area's surrounding forests and rivers and design/build all of our own edifices. We have various options to choose from and will do our utmost to match you with the alternative that best meets your desires, budget and needs. Our lodging rates include all meals except for dinners on Sundays when we support the local restaurant. The price for children over 3 and up to 12 years is $30 per night. Costa Rican Nationals get a 15% discount on lodging.
Menu/CuisineThe kitchen is the heart of the Ranch. It is the place we gather, the place we celebrate, and the place that sustains us day by day.
Our food is sourced from our local and regional foodshed, and each meal is prepared by hand from whole foods. We do not own a can opener. We do not own a microwave. We minimize our use of fossil fuels by cooking on fire, with solar energy, or with methane gas from our biodigestor. We value traditional methods of food preparation as well as innovation and culinary fusion from many practices. Each meal is served with something fresh and something fermented, and most include local or exotic delicacies like pejibaye, ojoche, jackfruit, breadnut, zorillo, starfruit, tropical greens, taro, and many more.
Our kitchen philosophy is grounded in the understanding that every part of food production--from farm to harvest to storage to preparation and preservation—are inherently linked in a food system that we have the power to continuously design and implement. We believe that communities everywhere can create sustainable, regenerative solutions that render the predominant global, fossil-fuel-based food system obsolete.
Meals at the Ranch are cooked from scratch, delicious, and plentiful with the majority of ingredients coming from the Ranch and a variety of local farms. Please let us know if you have any special dietary requirements prior to arriving.