Enonkishu Conservancy,  (Maa for ‘place of healthy cattle’) located in southwestern Kenya, is one of the newest Savory Hubs.  Designed to demonstrate the attributes of managed grazing in a challenging environment and to encourage local community involvement.  The young couple who have pulled this endeavor together to qualify as a Savory Hub and move forward with implementation have indeed set a challenging yet heartfelt mission before them.

Their stated mission:

“REGENERATIVE GRAZING

Enonkishu Conservancy is committed to sustainable rangeland management that allows space and resources for all people, cattle, and wildlife. To achieve this it seeks a balance between conservation of the ecosystem and appropriate enterprise for the resident Maasai communities. Enonkishu is adopting a unique approach to conserving land by creating a viable livestock enterprise through a Holistic Management (HM) Approach. Through HM, Enonkishu intends to improve productivity of the livestock in the region, improve livelihoods and maintain heritage.”

The desire to improve the land, livestock, and wildlife is admirable, but no more so than the commitment to lift up the lives of the local people by finding ways for more children to seek formal education and to put more dollars in the pockets of families.

‘Regenerative’ is the new buzzword and thinking to replace ‘sustainable.’  I think it’s a good change.  Why sustain something that is in decline or degraded?  Regeneration of poor soils is tantamount to improved lives.  From the dust of the earth was man created -Genesis 2:7.

However, offering and encouraging education in holistic management or any other ideology must be introduced with gentleness and respect into a culture and society which may push back with decades of ingrained practices and customs.  Even in our rural county in Missouri, USA with one of the premier managed-grazing schools at our fingertips, there is little adoption of the regenerative practices.  To form a cooperative of producers willing to allow their comingled cow herds to be managed as one mob by someone else on comingled land would not even be considered.  Yet this is the simplified explanation of one component of what is happening with Enonkishu Conservancy and the Mara Training Centre.  With any new organisation, family or business, there are growing and learning pains.  Rookie mistakes, which should be avoided by heeding advice from those who have already made them, creep into any undertaking.  One of the key elements of Allan Savory’s management courses is defining goals and testing objectives.  Good, basic advice for anyone at any point in their lives.

Admittedly, i’m glad i don’t have to manage the massive number of mega wildlife that Lippa and Tarquin do – no worries about lions, leopards, elephants, zebras here in north Missouri.  Wow!

Dallas and I recently (July 23, 2018) returned from a 9 day stay on Naretoi Estate at the House in the Wild accommodation.  We traveled with Trey Shelton, who owns Denizen Global as our TD and along with four other like minded travelers (now good friends) and offered through Savory Institute Journeys.

We learnt so much on this wonderful expedition – not only did we meet great travel mates, hosts, servers, and leaders, but we enjoyed safari and game drives, superb meals prepared by Chef Purity and graciously served by Godfrey, guides who surely have no equal, and opportunities to enjoy local life.  More on all that in future entries.

Journey on!!!

tauna

 

Across our expansive lawn, Dallas relaxes on one of the swinging beds overlooking the Mara River, which was often visited by trumpeting hippos!

 

Two hours on that sort of gravel road was the last of our five hour drive from Nairobi to House In the Wild.  I’ll not complain about gravel roads in Jackson Township, Linn County, Missouri, USA again!

Beautiful cooperator cattle on Enonkishu Conservancy.

 

 

Even though the soil is much better covered on the Enonkishu Conservancy, despite the massive amounts of wildlife (which continues to increase because of better forage), there is much work to be done.  My observations are that the cows are the forward grazers and receive the more mature grasses.  This, of course, challenges them to maintain body condition.  I don’t know what the conception rates are.  I asked about how the wildlife are managed and the comments was that oddly, the wildlife seems to follow the cattle.  This is no mystery as to why they do this!  The wildlife are getting that coveted second bite, the one that shouldn’t be taken until the grass has had adequate rest.  This is one point that many graziers differ with Allan Savory’s grazing management.  He says that the amount of time grazing is the most important, whereas many of us believe the amount of time rested is most important.  The key is to move the stock before the blades can be grazed too short- often this is one bite, then move on.  However, time grazing and time resting will vary with seasons and weather conditions.  For example, in my operation in a typical fast growing cool season forages spring, the cows will be in a paddock no more than three days, then that paddock should rest at least 30 days.  However, if the rains don’t come, this rest period could easily extend to 60 or 90 days.  This would require longer stays in paddocks and possible herd reduction.

Anyway, my point is that the wildlife on Enonkishu are fat grazing the creme of the grass crop and quite likely slowing down the regenerative process.  However, tourism is a huge part of the income and goals, so this must be taken into consideration and balance.

The boma is a mainstay amongst cattlemen and shepherds in conservancies of southwestern Kenya.  Stock must be corralled each night for protection from serious predators like lions, hyenas, leopards, cheetahs, and other wildlife which like beef as much as we do.  Bomas are designed to be easily set up and taken down and the overnight dunging by mobbed stock can improve soil structure and productivity very quickly IF the area is allowed to rest for along time after use.

The Enonkishu Conservancy as a new Savory Hub is doing a smart, yet difficult thing.  Mistakes in management have been made and I hope that leaders will continue learning and talking to people who are not only ‘experts’ but also producers, those of us who put these ideas to practice.  We’ve already made the mistakes and most are glad to share our failures and successes.

Wishing them all the best!

tauna