Now accepting applications for 2017 internships. Our internships provide the opportunity to understand what it takes to provide food for and participate in a community. We work and play hard!
Internship time frame: Early April – Mid November
Sustainable Settings offers three-six internships per year ranging from seven months to two years in length. Internships are built around the whole systems approaches that guide the dynamic integration of sustainable strategies on the ranch. All internships are a debt free opportunity. We do not charge for your learning during your time as an intern.
Limited housing is provided, though we do have a good network of supports that may be able to offer housing at a subsidized rate. Interns should plan on spending 9-10 hours a day, 5 days a week on the ranch. Weeks that are scheduled with special ranch dinners may require more hours. We work hard and have a lot of fun!
Interns, though working predominantly in an area of emphasis (green building/ renewable energy/ sustainable agriculture, etc.), collaborate and study in all areas of Sustainable Settings during their internship.
*Rural and Urban Food Production Internships * – Soil building, biodynamic crop planning, permaculture principals and structures, water systems and management, succession plantings, high-altitude garden crop varieties, sourcing and saving open pollinated organic seeds, solutions to different scales of production; backyard/city lot to large acreage, tiered marketing strategies and development of local food systems (including CSA development.) Learning will focus on biodynamic and organic techniques, the basics of nutrient cycling, growing, cultivating, harvesting, and marketing food for rural and urban applications.
* Livestock, Dairy, and Management Intensive Grazing(MIG) Internship * – working larger tracks of land for the production of meat, milk, eggs and animal fiber is a critical link in sustainable food production and nutrient cycling systems. This internship opportunity focuses on our high mountain pasturelands and Management Intensive Grazing methods that build healthy pasture, the foundation of healthy food for our animals and us. Interns will learn the beneficial relationships of the soil microbes, fungi, major decomposers, and healthy pasture ecologies have with the cattle, sheep, pigs and poultry in the system. Hands-on learning includes rotational paddock development and operation; irrigation; soil and grass testing; forage development; livestock care; care and feeding and milking of our small Guernesy dairy herd; meat processing; product development and marketing.
*Sustainable Settings Farm To Fork – A Whole Systems Farm to
Table Culinary Stage* /Internship*
For years now at Sustainable Settings we have understood the connection between soil health and our health. That knowing how to prepare food is part of a whole systems perspective, it is an essential skill and a necessary part of sustainability. Because of this we offer an internship specifically for a culinary student: A Whole Systems Farm to Table Culinary Stage*.
As a Culinary Intern you will understand the roots of where your food comes from. Explore the flavors that can only come from freshly harvested, seasonally ripe, nutrient-dense produce. Create rustic farm and ranch cuisine under seasoned mentors in organic farming and ranching and with chefs from the finest restaurants in the Aspen area.
This six month-long internship, on our 244-acre working ranch and Whole Systems Learning Center, runs from May through Mid-October. Interns will work on all aspects of beyond organic food production and sustainable animal husbandry. Including building soil, selecting and sowing seed, nurturing crops and timely harvesting in order to glean the maximum potential from the fields and bring them to the table through sustainable culinary practice. Learn the realities of raising healthy animals for meat, milk, and eggs. Design and create daily staff meals and private dinners that unify the field, the kitchen, and the table. Apply your new found understanding from the field to the table by building menus, orchestrating tastings and workshops, and by collaborating with 4-5 head chefs who gather every fall to create Sustainable Settings’ Annual Harvest Festival Benefit Dinner for 200 people with ingredients grown and raised within 1,200 feet of our guest’s plates.
We do on-ranch kills, slaughters, and butchering of hogs, lambs, milk fed and pastured veal (baby beef) and poultry. Our 100% grassfed Guernsey cows produce our high in butter fat raw milk dairy products. We raise heritage laying hens for eggs, pasture heritage meat chickens, and grow a full array of heirloom vegetables from micro-greens to root crops for our small CSA, ranch store, and our seasonal booth at the Aspen Farmer’s Market.
Sustainable Settings’ Farm to Table Culinary Stages will also engage in sourcing locally, farm and kitchen tours, food preservation, canning, pickling, curing and smoking meats, sausage making, raw dairy butters, yogurts, kefirs, ice creams, and cheeses, fermenting vegetables, pairing local brews and biodynamic wines, learn traditional Argentine Asado lamb roasting, Mexican goat pit roasting.
How to make it happen….
To apply for upcoming internships send an introductory email, resume, a statement of intent, and a list of three references with addresses and phone numbers (Please no letters). Email attachments are accepted. We will review your email and get back to you to set up a phone interview. Give us a week or so to respond to your email, if you don’t hear from us PLEASE call 970-963-6107.
*Once you have been accepted and arrive at the ranch all interns will be required to sign a release of all claims.