Hikes & Tours

Gale Ranch

Celebrate MALT's 30th anniversary on the Gale's diversified ranch. Walk along Chileno Creek Ranch with Sally Gale, a fifth generation West Marin rancher. Hike the hills with Mike Gale to meet the grass-fed beef cattle that he raises and markets directly to consumers. Pick heirloom apples that we'll pair with local cheese. Learn why MALT, diversification, and direct marketing are essential to the survival of Marin family farms.  Eggs, apples, tomatoes, and beef will be for sale.

Space is limited. We do not keep waiting lists. Pre-registration required.

TIME: 9:30 A.M. - 1:30 P.M. Please be on time.
WHERE TO MEET: Gale Ranch, 5105 Chileno Valley Rd.(map)
WHAT TO BRING: Water, lunch, hiking shoes, layered clothing
DEGREE OF DIFFICULTY:
COST: $35/$45 non-member

McEvoy Olive Ranch

Tour Nan McEvoy’s 550-acre organic olive ranch, where 16,000 olive trees thrive in a spectacular valley near the Marin-Sonoma border. Walk among the orchards, learn about olive-growing, and tour the pressing facility to see how olives are transformed into oil. Afterwards, taste and purchase olive oil and a variety of related products

Space is limited. We do not keep waiting lists. Pre-registration required.

TIME: 9:45 A.M. - noon. Please be on time.
WHERE TO MEET: McEvoy Ranch, 5935 Red Hill Rd., 5 miles south of Petaluma (map)
WHAT TO BRING: Water, walking shoes
DEGREE OF DIFFICULTY:
COST: $30/$40 non-member

Marin Sun Farms & Rogers Ranch

Join 4th generation rancher David Evans, owner of Marin Sun Farms, for a tour of the Roger’s Ranch where he raises grass-fed beef and pastured chickens. David was raised on the H Ranch in Point Reyes National Seashore and now leases the Rogers Ranch. Learn about his family history and how he has created his business to support local ranchers and deliver local, pasture-based food for our Bay Area community. After the tour we will eat lunch at the Marin Sun Farms restaurant and butcher shop.

Space is limited. We do not keep waiting lists. Pre-registration required.

TIME: 9:30 A.M. - 1:30 P.M. Please be on time.
WHERE TO MEET: Marin Sun Farms Butcher Shop, 10905 Highway 1, Point Reyes Station (map).
WHAT TO BRING: Walking shoes, water, layered clothing
DEGREE OF DIFFICULTY:
COST: $40/$50 non-members

Tresch Dairy - Straus Partner Family Tour

With almost 2,100 acres, 900 milking cows, and two milking parlors, Tresch Dairy is the largest of the Straus Dairy partners. Join Kathy Tresch for a tour, bottle-feed a calf, see cows being milked, and churn and taste butter. Take a hay ride to the heirloom apple orchard, taste Straus milk products and learn about sustainable agricultural methods and the important role farms play in preserving watersheds and wildlife habitat. Suitable for the whole family.

Space is limited. We do not keep waiting lists. Pre-registration required.

TIME: 1:30 - 3:30 P.M. Please be on time.
WHERE TO MEET: Tresch Dairy, 1170 Walker Rd., Petaluma. From Petaluma take Washington Street to Bodega Ave. Travel eight miles, then bear right on Valley Ford Rd. Travel three miles and turn right onto Walker Rd. Ranch is located ½ mile on the left (map).
WHAT TO BRING: Shoes and clothes that can get dirty, water, snacks
DEGREE OF DIFFICULTY:
COST: $15/$20 non-members; $8/10 children

Work Party for Local Food & the Planet

The West Marin community invites you to participate in 350.org's International Day of Climate Action - A Global Work Party, an effort to increase community resilience and fight climate change. To support local farms and food, both key to creating a sustainable future and reducing greenhouse gases, MALT and Marin Organic are coordinating work parties at locations like Walker Creek Ranch, followed by a dinner and dance party for all participants at the Dance Palace in Point Reyes Station. For more information visit http://transitionwestmarin.wordpress.com.

Space is limited. We do not keep waiting lists. Pre-registration required.
TIME: 9:00 A.M. work party - 4:00 - 8 P.M. Dinner and dancing.
WHERE TO MEET: MALT office, 145 A Street, Point Reyes Station (map).
DEGREE OF DIFFICULTY:
COST: Free

Nicasio Valley Farms Pumpkin Patch - Open daily October 2 -31

Bring the kids to this MALT protected farm for pumpkin picking, hayrides and mazes, farm animals, a farm stand, and the bouncy house and slide. Nicasio Valley Cheese Co. will be open Thursday – Sunday and Big Ned’s BBQ will be on hand every weekend. Educational exhibits and activities supported by MALT Farm Field Study sponsors: Autodesk, Bank of Marin, Clover-Stornetta Farms, Earl’s Organics, Good Earth Natural Foods, Veritable Vegetable, Straus Family Creamery, and Gerald Thompson on behalf of the C. M. van Vlierden Trust.
October 3, 10, 17, and 24: Children’s musician Tim Cain (11 a.m.)
MALT Day – October 17 – pumpkin sales support MALT
Kids’ games and contests along with wood-fired pizza by The Baker, Mexican food by Delicias de Marin, Iron Springs Brewery beer, and educational booths by Marin Organic and Agricultural Institute of Marin.

No re-registration required.

TIME: Daily 10:00 A.M. - 6:00 P.M. (MALT Day 10A.M. - 4 P.M.)
WHERE TO MEET: Nicasio Valley Farms, 1/4 mile north of Nicasio Square (map)
DEGREE OF DIFFICULTY:
COST: FREE. Phone 415-662-9100 for school group rates.

Black Mountain Hike &

MALT's 30th Anniversary Celebration

Join MALT board, staff, volunteers, ranchers, historians, and naturalists as we climb this West Marin landmark, taking in spectacular views along the way. Learn about the land that’s been preserved, and then fortify yourself with your picnic lunch and our 30th anniversary cake. Black Mountain is located on the Nobmann Ranch and supports an active beef cattle operation. We’ll learn about MALT’S history from founder Phyllis Faber and hear plans for the future from MALT staff. Rancher Mike Giammona will also be on hand to talk about beef ranching.

No pre-registration required.
TIME: 10:00 A.M. - 2:00 P.M. Please be on time.
WHERE TO MEET: West Marin School, 11550 Highway 1, Point Reyes Station (map)
WHAT TO BRING: Water, picnic lunch, hiking shoes
COST: FREE

Goat Butchering Demo - Nick's Cove Restaurant

Saturday, October 30

Low in fat and high in protein, goat is one of the most widely consumed meats in the world, and currently making its way onto more restaurant menus in the United States. Adam Mali, Executive Chef at Nick's Cove, will demonstrate how to butcher and cook goat, and MALT board member and local rancher Julie Rossotti will be on hand to "talk chop" about grass-fed African Boer goats she raises. Afterwards, enjoy a lunch featuring grilled sirloin and braised shank of goat accompanied by Point Reyes Vineyard Pinot Noir, local cheeses, and fall vegetables as we sit overlooking beautiful Tomales Bay.

Space is limited. We do not keep waiting lists. Pre-registration required.

TIME: 11:00 A.M. - 2 P.M.
WHERE TO MEET: Nick's Cove Restaurant, 23240 Highway 1, Marshall, CA (map)

COST: $90/$100 non-member

Bill McKibben & "Food for the Parks" Panel at the Institute at the Golden Gate

Sunday, November 7

Bill McKibben, author, educator, environmentalist will be joined by National Park Service leaders, well-known sustainable food experts from the Bay Area for a discussion about climate change and the global and national value of local food systems. In his new book Eaarth, Bill makes strong connections between building resilient communities, reducing greenhouse gases and preserving and supporting local farms. The Food for the Parks Initiative of the Institute at the Golden Gate will provide support and expertise to accelerate the adoption and implementation of sustainable food system policies throughout the National Park Service. Books will be for sale at the event by Point Reyes Books. Presented in collaboration with the Institute at the Golden Gate.

Space is limited. We do not keep waiting lists. Pre-registration required.

TIME: 3:00 P.M. - 5:00 P.M.
WHERE TO MEET: Mission Blue Chapel at Cavallo Point, the Lodge at the Golden Gate, 601 Murray Circle, Fort Baker, Sausalito (map)

COST: $20/25 non-member