- Resources for Farmers
- Resources for Educators
- Resources for the Public
- GIM Workshops
- Grown in Marin Newsletter PDFs
Grown in Marin Newsletter Articles
- Editor's Column - September 2011
- NewsFlash: The conventionals are in on it!
- M.B. Boissevain - Marin's first farm advisor 1920-1950
- Interview with James Marshall
- Visit CAM FoodWorks, an artisan food producer and co-packer on September 30
- New resources for farmers and the public
- More awards for our North Bay cheesemakers
- Around Marin County - September 2011
- Editor's Column - June 2011
- Real Added Value: The Marin Organic School Lunch and Gleaning Program Continues to bring People and Produce Together
- What do HootSuite, QR, and Constant Contact have in common?
- From Farming to Facebook: Ten Lessons Learned
- UCCE Marin intern: Marissa Thornton
- Around Marin County - June 2011
- Editor’s Column – March 2011
- Water Buffalo? In Tomales?
- Coming of Age: The Status of North Bay Artisan Cheesemaking
- Stalking rare fruit scion in West Marin
- Around Marin County - March 2011
- Summit 1997 to Summit 2010
- Around Marin County December 2010
- Editor - September 2010
- From Hicks Valley Ranch to Oliver’s Markets
- Artisan cheese-making classes coming to Marin
- Farm diversification sheets are now available at GIM site
- Incubating the business of the family farm – farmers’ markets play a critical role
- Indian Valley Organic Farm goes to market
- Around Marin County September 2010
- Editor - July 2010
- You can almost taste the grass . . .
- Local Nicasio Valley Cheese goes into local United Markets
- Planning the future of Marin’s agriculture
- Marin Agricultural Focus Group findings on moving forward in profit & sustainability
- 2010 Agricultural Summit Resource Program & Site
- Around Marin County July 2010
- Editor – March 2010
- Third UCCE Grafting Workshop & Scion Exchange
- 2010 UCCE Grafting Workshop Pictures
- New UCCE Marin interns connect partnership circle
- Using social media to promote your products (& philosophy)
- Preparing Marin agriculture for the next decade
- Around Marin County March 2010
- Editor's Column November 2009
- Portable dairy wagon hits the road
- Peter Rudnick Picks Peppers In Petaluma
- Securing Succession on the Farm
- What we grow
- Marin Farm News November 2009
- Rossotti Ranch: Straddling Marin & Sonoma Counties to produce food for the community
- Recent legislation expands opportunities for farm stand sales
- Join the MO Glean Team!
- Healthy and local food for all
- Strong rancher participation in Conditional Waiver Program
- Editor's Column September 2009
- Marin Farm News September 2009
- Archived Related News Items
- UC ANR Publications
- Photos of Marin Agriculture
UCCE Marin intern: Marissa Thornton
In 1852 one of the Marshalls (as in the Town of Marshall) sailed “around the Horn” to San Francisco and started a Shorthorn operation with his brothers on the 1300 acres that is today the Thornton Ranch, in Tomales. Today, Gary Thornton runs cattle and sheep on a coastal prairie pasture that typifies the excellent and rich grasslands of northwest Marin.
Marissa Thornton is joining the operation with her father, and is the new intern at UCCE Marin, helping with the new Grown in Marin website makeover, and adding her energy and knowledge to our team.
Marissa graduated from Chico State with a degree in animal science, and is looking for her own niche on the ranch. “You learn a lot in college, but nothing compares with the experience you get on a working ranch. Coming home to learn the ranch is the best experience I could get,” Marissa says. “My identity is not separate from our ranch. I remember when I was five, I apologized to my Grandpa for having to go to kindergarten instead of helping feed the sheep.”
Marissa spends time at the UCCE office, while working another job, and putting in time working her real passion: the ranch. She is taking time to learn what opportunities exist for her to add to, and diversify the operation.
“I think I’m inspired by what my ancestors did with the land, and I’m always fascinated to learn what it was like for them back then. They were resourceful and did what was naturally successful in the area since that was the only way they could survive. They grew potatoes, milked some cows, and made cheese using energy-efficient equipment and materials sourced from the ranch. And how is that different from what most operations are converting to now? It takes more time but if done on a smaller scale than what we’ve been used to for the past few decades, it makes for really quality products.
“What do I project the next generation will be like in agriculture? I think the next generation doesn’t want to just take over their family’s land, they want to make it into something of their own. I don’t know one farmer around my age who is ready to take the land as it is. They want to put their own name on it, which inherently creates a niche product.”