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Quarterly news magazine focusing on local, organic food and farming.
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New York ORGANIC NewsNew York ORGANIC NewsTHE LOCAL FOOD AND FARM CONNECTIONTHE LOCAL FOOD AND FARM CONNECTION
Northeast Organic Farming Association of New YorkNortheast Organic Farming Association of New York
Look for our LLLooocaavvoore CCCCChhhhallllllenngggee
LLLocavore CCCChhhhallllllllenge
Calendar inside!
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Director’s OutlookDirector’s OutlookKATE MENDENHALL
Executive Director, NOFA-NY
On the Cover:Dan Gladstone, production manager at Oechsner Farms
in Newfi eld, combines the Fall 2011 polenta corn
destined for milling at Farmer Ground Flour. For a story about grain-growing
techniques at Oechsner Farms, turn to page 10. Photo by Rachel Lodder
In This Issue3 Director’s Outlook Kate Mendenhall5 New Faces at NOFA-NY6 Certifi cation Director Appointed7 Audits, Armyworms, Anticipating Variances8 Enter NOFA-NY’s 2012 Photo Contest!
10 Sharing a Passion for Grain Amy Halloran14 Fracking the Farm II Sue Smith-Heavenrich17 Sprouting for Success Bethany Wallis21 Regional Representatives Reaching Out26 Pilot Project Supports Fair Labor Practices28 Has Organic Gott en Too Big?32 Remembering Steve Rascher35 Remembering John Sustare
The Northeast Organic Farming Association
of New York, Inc., is a nonprofi t educational
organization supported by membership dues and
contributions. NOFA-NY is tax exempt under Section
501(c)(3) of the Internal Revenue Code. Charitable
contributions are welcome and tax deductible.
With such a hot dry summer behind us, fall is sure to be kinder to those who dig in the fi elds. Th ank goodness for New York’s four seasons! As we edge into fall, NOFA-NY continues to off er exciting programming.
September launches our third annual Locavore Challenge—a great opportunity to promote our local organic farms and food processors and delight in their delicious bounty. I greatly enjoy the excuse to delight my palate with all of the scrumptious vegetables, fruits, grains, meat, and treats that our members create. As my husband and I are expecting our fi rst baby in October, this challenge is an excellent reminder of why healthy food and farming matters. I greatly appreciate our local organic New York cornucopia and plan to eat for two this month! Join me (and my baby) in taking one or many challenges off ered this September. After all, it is National Organic Harvest Month!
I hope that you attended one or more of our on-farm fi eld days this summer. More are scheduled throughout the fall, so please make time to attend some of these great opportunities to learn from your peers. Also, mark your calendars for two great conferences this winter: our winter conference in Saratoga Springs, January 25 to 27, and our organic dairy and fi eld crop conference in Auburn on March 1. Th ese are both excellent opportunities to gain professional development during the winter months.
As the season turns from summer to fall, NOFA-NY will also transition with a few changes in our staff . While change can be diffi cult at fi rst, we also recognize it is a chance for new beginnings and relationships and we look forward to future growth. Th is fall we say goodbye to great staff members as they leave NOFA-NY to pursue other life dreams. I want to thank Katie Nagle-Caraluzzo, Membership & Development Associate; Kristina Keefe-Perry, Food Justice Coordinator; and Lea Kone, Operations & Development Director, for their dedication to NOFA-NY. It has been an honor to work with them, and they have made signifi cant contributions to NOFA-NY’s recent growth and development. I and the rest of the staff wish them the best as they enter new chapters in their lives.
May your fall season be fi lled with delicious food, joyous friends, and a spirit of camaraderie with your fellow organic community members. Bon appétit!
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THE LOCAL FOOD AND FARM CONNECTION
New York ORGANIC NewsNew York ORGANIC NewsVol.30, No.3Vol.30, No.3Fall 2012Fall 2012
NEW YORK ORGANIC NEWS is a publication of the Northeast Organic Farming Association of New York, Inc. The views and opinions expressed here are those of the authors and not necessarily those of the NOFA-NY Board of Directors or the membership. Articles from this newsletter may not be reproduced without permission.
Send letters, suggestions, article queries, photos, and press releases to: Fern Marshall Bradley, Newsletter Editor – [email protected] Pr
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All rates based on electronic print-ready copy. Discounts available for our Business Members. For ad rates, sizes, and deadlines, visit www.nofany.org/advertisers or contact us at [email protected] or 585-271-1979 ext. 504
Classifi ed Ads (Opportunities): Members can post ads up to 80 words in length on the NOFA-NY Web site: www.nofany.org/classifi eds/submit. Send Display and Classifi ed advertising to: Member Services, [email protected].
Advertise!Display Ads:
• Full page 4-color, inside cover - $495
• Full page 4-color - $395• Full page b&w - $295
• Half page 4-color - $295• Half page b&w - $160• Quarter page
b&w - $90• Eighth page (business card) b&w - $50
Publication Schedule: Please submit articles, display advertising, and classifi ed ads by the deadlines listed below. Issues are distributed approximately 6 weeks following these dates.
Winter 2012: articles, Oct. 15; ads, Oct. 22 Spring 2013: articles, Jan. 15; ads, Jan. 22
Summer 2013: articles, April 15; ads, April 22 Fall 2013: articles, July15; ads, July 20
NOFA-NY Certifi ed Organic, LLC. 840 Upper Front StBinghamton, NY 13905Certifi [email protected] 607-724-9851 • Fax: 607-724-9853 Sherrie Hastings Certifi cation [email protected]
Lauren LawrenceKate MillerNancy Sandstrom Jessica TerryJillian ZeiglerCertifi cation SpecialistsCertifi [email protected]
Lisa Engelbert Dairy Program [email protected]
Heather OrrErika Worden Dairy Certifi cation [email protected]
Bethany BullFinancial [email protected]
Keri WaymanAdministrative Assistant
NOFA-NY Board of DirectorsJamie Edelstein, President
Cato, NYMaryrose Livingston, Vice President
Marathon, NYKaren Livingston, Treasurer
Camillus, NYKaren Meara, Secretary
Brooklyn, NYScott ChaskeyAmagansett, NY
Karma GlosBerkshire, NY
Robert HadadSpencerport, NY
Elizabeth HendersonNewark, NY
Laura O’DonohueNorth Salem, NY
Anu RangarajanFreeville, NY
Niechelle WadeWhitney Point, NY
Northeast Organic Farming Association of New York, Inc. www.nofany.org
249 Highland Ave • Rochester, NY 14620 585-271-1979 • Fax: 585-271-7166 • [email protected]
Technical Assistance Hotline: 1-855-2NOFANY
NOFA-NY Certifi ed Organic, LLC Management Committee
Kate Mendenhall Executive [email protected]
Nancy ApolitoFinance & Human Resources [email protected]
Marty ButtsCommunity Education & Outreach [email protected]
Elizabeth HendersonFood Justice Project [email protected]
Bethany WallisOrganic Dairy & Livestock [email protected]
Robert Perry Organic Field CropsCoordinator [email protected]
Rachel Schell-LambertBeginning Farmer Program [email protected]
Maryellen SheehanOrganic Fruit & Vegetable [email protected]
Membership [email protected]
Stephanie Backer-BertschRegistration & Administrative [email protected]
Kristeen GoeringCommunications & Outreach [email protected]
Fern Marshall Bradley Newsletter [email protected]
Kate Marsiglio Farm to Restaurant Conference [email protected]
Millicent CavanaughFood [email protected] Andrus
Binghamton, NYKimberly DavidsonCambridge, NY
Liana HoodesPine Bush, NYSharon NagleCanandaigua, NY
Dick RiselingLiberty, NY
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NOFA-NY News
Maryellen SheehanOrganic Fruit & Vegetable Coordinator
Maryellen Sheehan grew up in Indiana and moved to the Northeast in 1998 to start farming.
She worked on diversifi ed farms and produce farms in Massachusetts, Russia, and New Hampshire before starting a market farm and CSA on leased land in New Hampshire in 2002. After six years operating the South Village Garden and relearning science during an MS program in Environmental Studies, she moved to New York in 2008 to work as Head Farmer at Hilltop Hanover Farm
in Yorktown Heights. In 2012, Maryellen and her husband moved to the town of Fenner (in Madison County) to start Hartwood Farm, where they grow vegetables for farmers market and CSA while they build up their pastures and hop yard. She is excited to be a part of NOFA-NY’s education team and looks forward to working with farmers across the state on fruit and vegetable programming.
Kate MarsiglioFarm to Restaurant Conference Consultant
Kate Marsiglio farms with her family at Stony Creek Farm in the northwest corner of the Catskill Mountains in Walton. She and her family adhere to rigorous free-range, beyond-organic pasturing practices for all of their animals, supplementing the grazing diet with local organic grains. Kate markets the farm’s products directly to consumers as well as to restaurants. If you are interested in getting involved in NOFA-NY’s daylong Farm to Restaurant Conference—which will take place in spring 2013—please contact Kate at [email protected].
Kristeen GoeringCommunications & Outreach Assistant
Kristeen Goering grew up working on her family’s small farm in South Central Kansas. After graduating from high school, she attended Hutchinson Community College, where she studied agronomy and participated on the Crops Judging team. After gaining her associates degree, she continued her education at Bethel College, with a change in focus to Elementary Education. After obtaining a BS in education, she taught fourth and fi fth grade for seven years. Looking for a change, Kristeen found the Mennonite Voluntary Service (MVS) as a great opportunity and decided to spend a year of service with MVS. She will be serving her MVS volunteer year with NOFA-NY and is looking forward to the opportunity to work with farming and help people.
Millicent CavanaughFood Coordinator
Millicent Cavanaugh comes to NOFA-NY by way of professional experience in the nonprofi t and human service sectors and nine years on staff at the Park Slope Food Cooperative. In her position as Food Coordinator, Millicent will be responsible for arranging the meals and food donations for the Winter Conference as well as other conferences and events throughout the year. Millicent’s passions for farming, food, and environmental issues developed while working with thousands of members and vendors at the Park Slope Food Co-op. Additionally, her position as Director of Volunteers with a nonprofi t serving homeless New Yorkers honed her skills in working with donors and opened her eyes to the profound satisfaction—for both donors and recipients—that comes from making connections in order to share resources, particularly food. She is looking forward to meeting the many participants at NOFA-NY events with the hope that there are many new farming adventures and learning opportunities in store for her.
New Faces at NOFA-NYFour new members joined the NOFA-NY team this summer.
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Adding organic dairy members now, and into the future.
CALL THE FARMER HOTLINE TODAY!
WE’RE LOOKING FOR A FEW GOOD FARMERS.WE’RE LOOKING FOR A FEW GOOD FARMERS.WE’RE LOOKING FOR A FEW GOOD FARMERS.
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NOFA-NY NewsSherrie Hastings Named Certifi cation Director
Th e Management Committee of NOFA-NY Certifi ed Organic, LLC is pleased to announce the offi cial appointment of Sherrie Hastings as
the new Certifi cation Director of NOFA-NY, LLC. Sherrie has been with NOFA-NY, LLC for seven years on staff , working her way from Certifi cation Specialist to Handling Certifi cation Coordinator.
As one of the senior members of the NOFA-NY staff , Sherrie has always been trusted to provide forthright and professional communication regarding
operations in the certifi cation organization. Her knowledge of the ins and outs of the certifi cation process as well as these crucial leadership skills are what led the Management Committee to ask her to step up as Interim Director in August 2011.
Since 2002!Join the growing Registry of Farmers
and Gardeners who annually joinThe Farmer’s Pledge©!
Learn all about The Farmer’s Pledge by visiting: www.nofany.org/farmerspledge.htm
The Farmer's Pledge is a commitment to a broad set of principles that go beyond the National Organic Program
by addressing labor issues, community values and marketing.It is a commitment that either certified organic farmers or
uncertified organic farmers and gardeners can make to theircustomers and neighbors. The Farmer’s Pledge Registry helps
to identify small farmers who have a very strong ecologicalapproach to farming, are treating and paying labor in a
socially responsible way and are working towards once againmaking farming an integral part of communities everywhere.
Over the past 11 months, Sherrie led the certifi cation team through a fl awless leadership transition, as anticipated. Th e excellent feedback from the farmers, producers, and handlers certifi ed by NOFA-NY, as well as the feedback from the certifi cation staff and from the staff and senior leadership in the Rochester NOFA-NY offi ce, has led to the permanent appointment of Sherrie as the Certifi cation Director of NOFA-NY Certifi ed Organic, LLC. Please join us in congratulating her on a job well done and this recent formalization of her position.
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ROOTS AND FRUITS
Update from Certifi cationUpdate from Certifi cation
The weather is turning a bit cooler after a long summer of challenging weather. It was a diffi cult growing season for many dealing with drought conditions, and we hope that most folks have had a successful year or reaped at least a modest harvest from their labor.
Here in the certifi cation offi ce we’re near the tail end of annual inspections, continuing to review fi les and make certifi cation decisions. At the time of this writing, we have received 46 new applications. It’s very encouraging to see a consistent increase in new applicants each year.
We’re also gearing up for the 2013 application season. We are in the process of updating application forms and manuals and will have them available soon. If you’re considering certifi cation of your operation next year, please contact the certifi cation offi ce or visit our Web site for information regarding the process for your type of production.
Audits, Armyworms, Anticipating VariancesOffi ce of Inspector General (OIG) Audit
All products being represented as “organic” in the United States are monitored by certifi cation agencies that are accredited by the USDA National Organic Program (NOP). Farms and processing operations are required to undergo at least one inspection annually—and may receive an unannounced spot inspection at any time—to monitor their organic practices. Over the past couple of years, many certifi ed organic dairy operations have also been inspected as part of a two-part Organic Milk Audit being conducted by the USDA Offi ce of Inspector General (OIG). Th e OIG has been visiting dairy operations of various sizes throughout the country to evaluate whether milk marketed as organic meets the requirements outlined in the USDA NOP Standards and to evaluate how certifi cation agencies are enforcing the standards.
NOFA-NY Certifi ed Organic, LLC was one of the certifi cation agencies selected to participate in the second phase of this audit. Th e OIG visited four of our certifi ed dairy farms in New York; two in the western part of the state, two in the east. Th e audits were conducted in May, and a staff member from the certifi cation offi ce accompanied the auditor on each of the inspections. Th e main focus of the audit was how certifi ers are enforcing the pasture rule. Th e OIG auditor seemed pleased with NOFA-NY’s oversight of these operations. Th e nationwide audit results will be published in the near future.
ArmywormsA major armyworm outbreak
erupted in June in western New York and in spotty areas throughout the state. Th ese pale green or brownish, night-feeding caterpillars primarily feed on grasses and small grains, but when those food sources are exhausted, they will go after legumes, such as alfalfa, and vegetables. A second and possibly third outbreak is possible in the same year, although generally the later outbreaks aren’t as severe.
Th ere are some products that organic farmers can use to combat armyworms. Always be sure to confi rm that a product is labeled for use on armyworms before using. A list of approved products for armyworm control is available on the NOFA-NY Web site at www.nofany.org/armyworms. If you have any questions about armyworms, please call the certifi cation offi ce.
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Pasture Rule VariancesMany parts of New York
state experienced drought conditions this summer. Certifi ed organic livestock farms can have diffi culty meeting pasture rule requirements in drought conditions because without rain, pastures stop growing. Th e NOP Standards require that animals be grazed a minimum of 120 days per calendar year, but when pastures are dry, the number of days available for grazing is greatly reduced. In such situations, the National Organic Program may grant a variance to the requirements. To request a variance, certifi ers are required to submit documentation to the NOP that demonstrates why a variance is needed. Th is can include documentation showing changes to rations for each animal group and records of rainfall amounts in their local areas. Information regarding the drought from Farm Service Agency offi ces and other state or local offi ces is necessary, too. Anticipating the need for such documentation is very important, as is communication with the certifi cation offi ce, since details are critical if the need to submit a variance request to NOP arises. Th e Agricultural Marketing Service (AMS) is a division of the USDA that includes the NOP, and only the AMS Administrator can grant a variance to the organic standards—certifi ers do not have that authority.
Editorial correction: In the Summer 2012 issue, there was an error in the Update from Certifi cation that appeared on pp. 24–25. Th e article stated: “An in-vessel or static aerated compost pile must be turned, and a minimum temperature of 131°F must be maintained for a minimum of three days.” Th is is incorrect. In-vessel, static aerated compost does not require turning.
Enter the Best Organic Farming Photo of 2012 ContestNOFA NY’s annual photo contest celebrates the beauty, diversity, and
productivity of our state’s organic farms and farmers—and the impressive photographic talents of our members and friends! In this year’s contest, photos will be judged in four categories; we will select one winner per category plus one overall contest winner.
Here are the rules for 2012 Best Organic Fawrming Photo contest:
Number of submissions: Entrants may submit photos in any or all of four categories. A maximum of 2 photo submissions per category are allowed (thus, 8 photos total per entrant).
Categories: Th e four categories are: Bringing in the Harvest Daily Life on the Farm Farm Kids Working with Animals
Prizes: Each category winner will receive a $25 gift certifi cate to the NOFA NY online store. Th e overall winner will receive a FREE conference registration for the 2013 Winter Conference in Saratoga Springs. (Th e award includes three-day registration and all meals.) All winners will be announced via e-mail on or before December 1, 2012.
Entries: Please submit entries at the FULL resolution size. Minimum fi le size of 1 MB. Each fi le must also have a minimum pixel size of at least 1,200 in both directions. Photos that do not meet these requirements will not be judged.
File Submission: All photo entries are due by November 1. All electronic photo fi les should be labeled in the following format for submission: PhotoTitle_FirstnameLastname
You can submit photos by sharing them through Dropbox—email the Dropbox link to [email protected]. Or, you may submit your photos on a CD by mailing the CD to:
Photo ContestNOFA-NY249 Highland AveRochester, NY 14620
Rights to Photos: NOFA-NY reserves the right to use the photographs in printed materials and Web sites promoting organic farming without paying compensation to the photographer or the subjects. Your entry to the contest constitutes your agreement to allow your photographs to be:
Published on NOFA NY Web sites and social media sites Displayed at the NOFA NY offi ce in Rochester and other regional offi ces.
Used in print publications of NOFA NY including, but not limited to, newsletters, regional magazine advertisements, promotional materials.
Used in connection with limited promotional use including, but not limited to, posters and other materials.
All entries must be free of claims and rights of third parties. Entrants retain all other rights to future use of their photographs except as specifi ed.
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“They called me a ‘master’ in the [program] description, but I’ve just made way more mistakes than you have,” said Th or Oechsner, introducing himself at a NOFA-NY Field Day at Oechsner Farms in late June. “Mistakes are sometimes better teachers than someone telling you what to do. I’m just scratching the surface of what I know and need to know.”
Th e day was bright and hot, and 20 people had traveled to Newfi eld, southwest of Ithaca, to see Th or’s diversifi ed grain operations and learn about value-added grains. Th or farms 600 acres organically, growing wheat, oats, buckwheat, rye, and corn for a variety of markets. His grains travel to New York City’s Breuckelen Distilling and Hot Bread Kitchen, among other places, and stay closer to home for sale as animal feed. Th or is also part owner of two nearby outlets for his grains: Farmer Ground Flour, a mill, and Wide Awake Bakery, a CSA bread operation.
Th e fi eld day presentation attracted homesteaders and gardeners as well as farmers. One grain farmer said he was trying to get better protein from his wheat. Another came to learn more about the market for wheat. A few vegetable farmers were interested in diversifying by growing grains too. Mei-Ling Horn, a baker with experience using local grains, and her partner, David McClelland, were curious about growing and grinding their own. Th is summer the couple is trialing quinoa for the Organic Growers’ Research and Information-Sharing Network (OGRIN).
Diversifi ed ProductionStanding with the group outside the bay of his
farm shop, Th or talked about how land pressure pushed him to diversify from growing grains solely for animal feed to producing food-grade grains. He rents most of the land he farms. Watching such farmland being sold off for housing, Th or realized that maximizing crop value was essential. He needed to produce a greater return per acre, or else in a few years he wouldn’t be able to aff ord to rent land.
“Ignorance has helped me along because I was too dumb not to try things,” Th or said of his blind dive
Crop ProductionCrop ProductionSharing a Passion for Grains —Amy Halloran
A NOFA-NY Field Day focuses on critical management challenges in food-grade wheat production.
into food markets. For instance, he and farmer Erick Smith, one of his partners in Farmer Ground Flour, thought they could simply put a grain mill in a barn and start grinding. Th eir stone mill sat idle for years before they found a Cornell graduate who could set up the mill to meet state standards.
Supplying the Wide Awake Bakery has helped the farmers and miller Greg Mol understand what qualities bakers need from fl our (and thus, from wheat). Th e learning also goes in the other direction. Baker Stefan Senders is the mill’s tech expert, and when new customers fi rst start using Farmer Ground Flour products, Stefan helps educate those bakers about the details of using fl our that doesn’t have the consistency they’re accustomed to. (Large fl our mills can off er a very consistent product through blending.)
“Bakers hate variation,” Th or said. “I don’t really blame them. We think of our grain more like winemakers think of grapes.”
A Topdressing TrialTh or passed around a small library of samples
in plastic bags: Warthog, a type of hard red winter
Inside a 2,800-bushel grain storage bin, Th or Oechsner answers questions from fi eld day att endees. Photo by Amy Halloran
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wheat; a Flint hybrid corn, used for polenta; soft white spring wheat; and emmer, spelt, oats, and Danko rye. As attendees examined the seeds, Th or and co-presenter Elizabeth Dyck of OGRIN discussed the advantages of each variety and their fertility and harvest management issues.
Elizabeth described a topdressing trial in progress in a fi eld across the road from the farm shop. Th e trial compares two types of fertilizer: Chilean nitrate and blood meal. Elizabeth explained that the wheat turned very green after the Chilean nitrate application, but there was no visual eff ect after applying the blood meal.
Research in conventional wheat production systems has shown that topdressing in the earlier growth stages in stages in the spring may boost yield, and topdressing at later stages may boost protein content.
University of Vermont and University of Maine have researched topdressing winter wheat, too, and Washington State University has also researched the eff ect of applying organic forms of nitrogen. A sticky point in this research is that Chilean nitrate may soon not be allowed for organic use; it is scheduled for re-review by the National Organic Standards Board (NOSB) in October. Th e NOSB has recommended that its use be prohibited because of a concern that dependence on sodium nitrate could lead farmers to put off engaging in soil-building practices, and also because alternatives to Chilean nitrate are now more available than in the past.
Once the wheat in the trial plots is harvested and grain quality assessed, Elizabeth will analyze the data to determine whether topdressing boosted yields or protein and, if so, how the cost of topdressing matches the payout.
Managing the HarvestTh or and Elizabeth stressed the importance of
timely planting and harvesting. Reading the grain’s moisture content in the fi eld determines whether the grain is ready for harvest and ready to be stored. Wheat has to be at 13 percent moisture content to store safely.
Aside from hitting the right moment for storage, harvest timing is also important for meeting the needs of bakers and pasta makers, who seek a certain “falling number” to ensure the fl our will perform well. Falling number is an indication of sprout damage that occurs in the seed head of a wheat plant if it’s wet near harvest. Postharvest wheat seed is sent to a lab and ground up and made into a slurry; the speed at which a weight travels through this slurry is the falling number.
“Th e falling number is a measure of how sprouted the grain is,” Th or said. A low falling number, e.g., less than 200 seconds, indicates signifi cant sprouting damage and results in poor-quality grain products such as mushy pasta or bread with poor texture.
Controlling the falling number is a management issue, Th or says, in terms of harvest timing, though luck with weather can also play a role. “As soon as the grain is dry enough to harvest, you harvest it and artifi cially dry it,” said Th or, noting that this year was so dry he probably wouldn’t need to do any postharvest drying. “If it looked like we were going into four days of rain and the grain was too wet to store, I would [still] harvest it. Especially white wheat, which sprouts at the drop of a hat.”
A vegetable farmer who grows wheat for his own use commented that he leaves a strip of wheat plants for seed stock in the fi eld a little longer than the seed he harvests for food. “Am I just wasting my time?” he asked.
“Try [sprouting] both and see if the germination rate is diff erent and you’ll know,” Th or suggested.
Cleaning the GrainHarvest and postharvest handling of wheat
is critical, and Th or stressed the importance of cleaning the grain. “If you let grain sit with ragweed, you could lose your food,” Th or said. “Harvest is a make or break time. You can really lose it at a million diff erent points. So if I can clean the grain every time I move it, why not?”
Th e air screen cleaner in action. Photo by Amy Halloran
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Th e fi eld day group viewed the farm’s 1910 Sidney air screen cleaner in operation. An auger pulled wheat up from a grain box, and the wheat shook through the screens, rattling. Th is machine is the last cleaner to handle grain before it leaves the farm.
Th e combine is the fi rst step in cleaning the grain. During harvest, the seeds are threshed from the heads inside the combine. From the combine, the grain is deposited in a wagon or truck. It is then put through a rotary screen cleaner, also known as a spiral cleaner, and into a bin for storage.
As the crop comes out of the fi eld, Th or and Elizabeth said, you might not see much extraneous material. But once the wheat has passed through the rotary cleaner, you see how much debris it removes, both weed seeds and other non-crop particles.
Another cleaner that might come into play is an indent cleaner, which will remove weed seeds that are the same weight and diameter as a wheat seed, but a diff erent shape. Th e indent cleaner sorts by shape, whereas the air screen cleaner sorts by size. However, Th or doesn’t often run the indent cleaner. Instead, he weeds out vetch and corn cockle in his fi elds by hand. “It’s time consuming [to hand weed]”, says Th or, “but running the indent cleaner is really time consuming. It’s quicker for us to go through and walk the fi elds.”
Removing the weeds by hand also prevents them from going to seed and becoming more of a problem in future crops.
Another important problem to guard against in harvested grain is vomitoxin, a toxic contaminant produced by a Fusarium fungus. Th e USDA allows only one part per million of vomitoxin in the fi nished product. Th ere are ways to address vomitoxin postharvest, Elizabeth said, such as using a gravity table—which separates grains according to density, not just size. Millers can blend diff erent crops to reduce the vomitoxin rate overall. A lot of mills, she noted, will not take any grain that has a rate over 1 part per million, however.
Once the grain has been run through the Sidney cleaner, it is put into one of three containers: back into the truck, to be driven to the fl our mill; into 1-ton totes, for shipping to various customers; or into 50- or 60-pound bags, for sale to customers.
Th e tour moved over to the row of grain bins that range in size from 13,000 bushels down to ones that hold just 300 bushels. Th e
seeds for planting next year’s wheat crop are stored in separate bins after the initial cleaning in the rotary cleaner.
“Th ese things are my bank accounts,” Th or said, standing inside a bin that holds 2,800 bushels. But even in the bin, the grain still needs to be managed properly to prevent problems in terms of moisture and infestation by meal moths. To guard against these pests, after a bin is emptied, Th or brushes down the walls and vacuums thoroughly, then blows a little diatomaceous earth through the bin. Th is will kill the maggots, but not the mature moths; Th or uses pheromone traps to capture the moths. Fly strips placed nearby catch extra moths.
Th e next-to-last stop on the fi eld day tour was a visit to a big mistake at a fi eld with a beautiful view. Th or had planted wheat here twice in a row, and he showed how patchy the fi eld was; stem and root rot had killed off areas of plants. He invited people to squeeze the heads to see how they hadn’t developed any kernels. Good rotations, he said, are key to avoiding diseases.
Th e fi eld day ended back where it began: at the shop, with a feast of Wide Awake Bread and local cheeses.
Writer Amy Halloran lives on half an acre in Troy. Aft er att ending Field Day, Amy and her family harvested 1,000 square feet of Warthog wheat with a sickle and scythe.
Th or Oechsner describes how the Sidney 132BE air screen cleaner works. Photo by Amy Halloran
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FIVE WHEAT-GROWING ESSENTIALSTh e Web site of the Organic Growers’ Research and Information-Sharing Network (OGRIN) includes a wealth of helpful
information on growing wheat and other grains. Th e following summary is excerpted from an OGRIN fact sheet about producing high-quality food-grade wheat, written by Elizabeth Dyck and Th or Oechsner. To read the fact sheet in full, go to ogrin.org/essentials_growing_wheat.html.
1. Source and plant high-quality varieties.Variety matters, not only for yield, but grain quality, Fusarium resistance, and adaptability to our region. Planting seed that is free of disease and uncontaminated by weed seed is also critical.
2. Plant the wheat at an optimal point in the rotation and on suitable ground.As with any crop that you are intending to market as high-quality, food-grade grain, wheat needs to be grown under optimum conditions. Th is requires careful planning of when to grow the crop within your rotation and may require that you modify your rotation. Choosing fi elds with appropriate soil types and background fertility and low weed pressure is also critical.
3. Harvest as soon as possible.Wheat will not wait! Quality decreases and risk of disease increases the longer wheat stays in the fi eld after physiological maturity.
4. Be prepared to clean, dry, and store the grain.Food-grade quality must be maintained after harvest through sale of the grain. If moisture content is too high or weed matter is not removed promptly, risk of grain spoilage, increase in vomitoxin content, or development of off -fl avors is greatly increased.
5. Research multiple marketing options before planting.Food-grade wheat and specialty grains vary in value depending on the market. Adding value to the grain through on-farm processing is another option to consider. Also, if weather conditions or other disasters occur to reduce the quality of the grain, be prepared to access other markets. Northeast growers cannot compete with the huge acreages of commodity wheat from the Midwest, Northern Plains, or western Canada. But we can “sell smart,” by marketing our wheat as locally grown, value-added grain.
Help NOFA-NY Meet the Goal!
Our 2012 membership goal is 2,250.
Number of new members who joined NOFA-NY in July: 33 Total member count as of August 2012: 1,446 Still 804 members to go!Ask someone to join today!
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Agricultural IssuesAgricultural Issues
In June, the Pennsylvania Association for Sustainable Agriculture (PASA) asked Pennsylvania’s governor and legislature to place a moratorium on unconventional gas extraction (commonly called hydrofracking). Like NOFA-NY, PASA asked that hydrofracking be halted until studies could determine that the industrialized drilling practice will not harm farms, the food
Research for this series is supported with a grant from the Fund for Environmental Journalism.
Fracking the FarmPart 2: Impacts on Farming and Crop Production —Sue Smith-Heavenrich
Th is is the second of a three-part series of articles concerning the possible impacts of industrialized shale gas drilling on New York’s foodshed.
A “Safe” DistanceAs far as certifi cation goes,
NOFA-NY Certifi ed Organic, LLC allows organic farmers to lease their land for drilling—as long as they provide a “safe” buff ering distance between drilling activity and their organic fi elds. But what is “safe”? Th at’s what Bret Morris and Stephanie Roberts of Hemlock Creek CSA want to know. Th ey lease the Skoloff farm in Susquehanna County, just south of the NY/PA border, where they grow vegetables for their 60-member CSA, two farmers markets, and a local restaurant.
Th ere’s no drilling near the farm, but Morris and Roberts are worried about a future well to be drilled a mile or so east—and uphill. Th ey’re concerned about potential water contamination, because they depend on shallow wells and springs to irrigate their crops and water their animals—100 laying hens, a couple of cows, and a pair of draft horses. So each week they head out with a test kit to monitor their water, so that they can establish that their water is uncontaminated and remains so. Th ey test for dissolved solids, pH, and conductivity—“red fl ag” indicators that would alert them to potential pollution. So far, their water is clean.
A few people have raised concerns about organic food being grown in a “drilling area,” says Roberts, but most of their customers trust them. “Th ey
know that we’re committed to growing safe food.” While drilling won’t happen on the Skoloff Farm itself, Morris and Roberts worry that drilling on neighboring land may aff ect their farming endeavor. How close is too close when it comes to growing food near a gas well?
For Adron Dell’osa, that distance ended up being a quarter of a mile. He and his wife, Mary, leased land just south of Dimock, PA, where they grew organic vegetables for a CSA, farmers market, and local restaurant. Just one month after they moved in, a well was drilled half a mile away. A year later another well was drilled, this one a quarter mile away and located uphill from the farm. Th e family experienced headaches, burning eyes, and hives. It often smelled like a mix of bleach and diesel, said Dell’osa. But he hoped those problems would disappear once the drilling ended.
Th en, last summer his well water changed color. When Penn State Cooperative Extension tested the water, they indicated that the color changes “could be related to drilling,” said Dell’osa. But the testing wasn’t extensive, and the results seemed inconclusive. Dell’osa remembers that the tests showed barium and high iron levels, but they weren’t warned against using the water. Th e family used spring water to drink and cook, but they depended on the well for irrigation and washing the produce. “I never sold anything I didn’t eat myself,” said Dell’osa.
they produce, and the people who eat that food.
Both NOFA-NY and PASA call for the federal government to hold the oil and gas industry to the same environmental regulations as other industries. Currently, drillers are exempted from key provisions of the Clean Air Act, Clean Water Act, and Safe Drinking Water Act. Both organizations call for drillers to report publicly what chemicals they are using and to be held accountable for negative impacts.
A procession of pipeline-related equipment travels along one of Bradford County’s rural roads.
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“But there’s an emotional weight of trying to grow pure food and fearing that it might be contaminated.” By the time their well cleared up, they had decided to leave Pennsylvania. “We want to farm where we don’t have to wonder about the safety of our water,” said Dell’osa.
Soul of SoilHealthy soil is vital for organic
farming, but drilling and related activities can compromise soil health. Brine is the salty well waste fl uid that fl ows out of shale after drilling. Four years ago a nursery owner in Texas lost 500 oak seedlings when brine leaked out of a pipeline that was carrying the brine to an underground injection well for disposal. Th ere’s more than just salt in brine; there is also benzene, heavy metals, and radioactive compounds. XTO Energy, the company responsible for the leak, ended up trucking more than 3,000 cubic yards of contaminated soil to a regulated landfi ll.
Th e shale oil rush in North Dakota has brought soil trouble to farmers, too. Like the Marcellus, the Bakken shale must be fracked to release the hydrocarbons. Like shale gas wells, fracked oil shale wells produce briny waste fl uids. But data shows that a lot of that waste never makes it to regulated disposal sites—it is spilled or dumped along the way. Last year there were 1,000 “accidental releases” of waste fl uids—almost as many as in the previous two years combined—and, according to state regulators, additional unreported releases along the roads. Th ese spills have sterilized acres of farmland. One spill alone covered 24 acres with 2 million gallons of brine. A year after remediation eff orts, nothing grows on that land. Not even weeds.
Dimock—famous for water contamination—is now facing soil contamination too. According to the July 7 Pennsylvania Bulletin (the state’s offi cial gazette for information, rulemaking, and agency notices), Cabot Oil and Gas will begin remediation eff orts at one of their well sites in Dimock. A study found the soil to be “impacted by VOCs (volatile organic chemicals), SVOCs (semi-volatile organic chemicals), metals, and ethylene glycol due to a release from the reserve pit and a release from the mud shelf.”
Leaking pipelines can impact crops, too. Methane and other hydrocarbons leaking into soil displace air, thus depleting the oxygen. Th at in turn can change soil pH and infl uence the microbial habitat. Th e result is severe retardation of crop growth and, sometimes, early senescence or death.
Th e Air Plants BreatheAir quality is becoming an
issue where drilling is ongoing. Even in rural areas of Wyoming and Utah, ozone levels as high as 125 to 140 parts per billion (ppb) have been recorded– much higher than EPA’s standard of 75 ppb and exceeding the smog levels in Los Angeles. In the area of the Texas Barnett shale, ozone levels reach 135 ppb, and in Fort Worth, gas drilling produces as much ground-level ozone as all the cars and trucks in the city.
Th ough we don’t have shale gas drilling, New York is not immune. Chautauqua County, home to about 6,000 mostly conventional gas wells, boasts the second highest ozone level in the state.
Where does all this ozone come from? Emissions from drilling pads, truck traffi c servicing those pads, and the compressors and other equipment related to drilling. Yes, the Clean Air Act regulates ozone emissions, but the oil and gas industry enjoys exemption from those regulations.
High in the atmosphere, ozone is benefi cial, protecting the earth from harmful ultraviolet rays. But at ground level it’s a major pollutant, causing more damage to crops than all other air pollutants combined. Each year it’s responsible for an estimated $500 million reduction in crop yields—and that’s just in the United States.
Ozone enters leaves through leaf pores during normal gas exchange, like oxygen, but is more reactive. It can cause spotting and bleaching of leaves, aff ecting plant growth, fl owering, fruiting and yield. Ozone damage can make some crops unmarketable, as in the case of spotting on spinach leaves.
Grapes are particularly sensitive to ozone, says Art Hunt, owner of Hunt Country Vineyards on the northwestern shore of Keuka Lake. Before the Clean Air Act went into eff ect, air pollution caused spots on his leaves. Th at, in turn, aff ected vine growth, fruit ripening, and yield. Large scale industrialized drilling, he says, could roll back the gains
All photos by Sue Smith-Heavenrich
A staging area for construction activity on the Tennessee pipeline near Troy, PA.
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made as a result of clean air regulations.
Ozone can also make crops more susceptible to pathogens and pests and, in the case of clover and other crops, retard root growth. For farmers, high ozone levels may mean lower nutritive value of their forage crops. It may alter how well herbicides work, promote the growth of perennial weeds, and create opportunities for invasive species to move in.
Seeking the Middle WayFor all the potential losses,
farmers—at least those with more acreage—may see some fi nancial benefi t from drilling. But farmers have to be vocal advocates for organic culture. Kim Seeley, who helps run the family dairy at Milky Way Farm in Troy, PA, is grateful for the money they received from the gas industry. It’s allowed them to rebuild after a fi re and incorporate energy effi ciencies into the farm.
Milky Way is a grass-based dairy farm that practices organic methods but isn’t certifi ed. While there are no gas wells on the farm—their lease specifi ed stringent restrictions to adhere to their organic practices—17 wells surround them. Th e nearest one is
200 feet from the farm’s property line. And the farm does have two gas pipelines running across the land.
Seeley explains other stipulations that allowed the farm to continue operations. One was to erect fencing with gates so that he could move his cows to new pastures (most companies erect fencing that has no gates in it). Another was to pay the farm to reseed the pipeline right-of-way after the company leveled the soil.
Th e Seeleys use gas on the farm, so they didn’t feel right excluding gas exploration or pipelines. But they did take the time to add clauses to their leases that would protect the land, water, and organic practices they value. Th e big problem, says Seeley, isn’t gas development. It’s the rush to do it all at once. Th at’s why he worked hard to help draft the PASA moratorium statement.
“Th e lack of planning and too much drilling contributed to the methane migration and water problems,” says Seeley. “We need a moratorium to slow down the drilling activity.”
Agriculture and environmental journalist Sue Smith Heavenrich wrote about the potential impacts of gas drilling on livestock in the Spring 2012 issue of New York Organic News.
OZONE-SUSCEPTIBLE CROPSSome crops are more susceptible to
ozone damage than others. Even within a crop, diff erent varieties may withstand higher levels of ozone than other varieties. Crops reported to suff er when exposed to high levels of ozone include:
beans (string and snap) beets carrots corn grapes (wine and juice) melons (cantaloupes and muskmelons)
peaches peas pinto beans potatoes squash strawberries tomatoes turnips watermelon
Ozone also aff ects grains, including wheat and rice, as well as tobacco, soybeans, alfalfa, sorghum, and cotton.
For more information on ozone damage, you may want to read the following:“Eff ects of Ozone Air Pollution on
Plants” by USDA Agriculture Research Service at http://tinyurl.com/usda-ozone
“How is ozone pollution reducing our food supply” by Sally wWilkinson, et al., Journal of Experimental Botany, Oct. 2011, at http://tinyurl.com/jxb-ozone
Wind turbines sit atop the ridge behind the Tennessee Gas Pipeline compressor station just south of Troy, PA. Across the fence from the compressor station, the view is completely diff erent.
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When they fi rst started farming together 22 years ago, John and Tammy Stoltzfus would not have predicted that they’d someday become experts on raising sprouts. John and Tammy purchased B-A-Blessing Farm, located in the beautiful countryside of Whitesville (midway between Elmira and Jamestown in western New York) 16 years ago. Th ey have always been naturally minded in the operation of their dairy and liked organic practices. Twelve years ago, faced with the economic challenge of not being able to aff ord the high costs of fertilizer, they decided to become certifi ed organic. John and Tammy’s vision for their farm is “to work toward creating healthy sustainable soils and livestock so that their sons may take over the farm without the burden of debt.”
B-A-Blessing Farm maintains three full-time employees including Tammy and John’s sons Jonathan (full-time) and Joel (part-time) and Tammy’s brother Jay (part-time). Th ey milk 60 to 70 head year-round with 40 to 50 young stock. Th e farm includes 450 acres, 70 of which are pasture; the remaining acreage is in barley, hay, sorghum-sudangrass, and fall oatlage. Th is past year John’s sons have joined the Organic Valley Grower Pool and are producing 130 acres of barley.
About four years ago, the Stoltzfus family became interested in how to add nutritional value to grains. Th ey began soaking grains they were feeding to their herd and researching ways to produce barley fodder. (Barley fodder consumption for dairy animals is similar to alfalfa sprout consumption for humans.) Th ey were intrigued by the health benefi t to humans demonstrated from sprouting wheatgrass for consumption. Th ey felt that these same advantages would work to provide better nutrition to their livestock. In the winter of 2010, they tried growing sprouts and feeding them to their milking herd for a three-month period. Once the weather became warm and they no longer were able to control mold in the system, they took a break from sprout production and began researching again. During the time they were feeding barley fodder, they saw increased butterfat, increased protein, and reduced somatic cell count in the herd. Due to the improved milk components and the increased overall
Sprouting for Success —Bethany Wallis NOFA-NY Organic Dairy & Livestock Coordinator
Raising LivestockRaising Livestock
Feeding sprouted grains pleases the cows and has increased production for this NOFA-NY dairy.
herd health, they decided that they would begin sprouting barley for their entire milking herd on a year-round program.
Sprouting LogisticsJohn began researching production systems
online including barley, wheatgrass, and hydroponic systems and contacting manufacturers. He found that commercially available systems came with a very heavy price tag (up to $100,000) and decided that he and his sons would design and construct their own insulated fodder production room in the haymow of their dairy barn. Th ey produce 600 to 650 pounds of fodder daily and feed their milking herd at a rate of 10 pounds per cow. Grain is soaked for 8 to 10 hours in buckets before it is put onto aluminum trays for sprouting. It takes 7 days to
Barley seed sprouts on aluminum trays (above) in the fodder production room at Stoltzfus Farm; a week later, the barley fodder (below) is ready to feed to the herd. Photos by Bethany Wallis
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sprout barley fodder; 1 pound of seed will produce 7 pounds of sprouted grass. Th e fodder is sprouted on trays that are 12 feet long, 10 inches wide, and 2 inches tall; trays sit on racks that have a 7-inch slope. Th e farm crew plants 8 trays per day with 80 to 90 pounds of seed total. Feed is taken off in the evenings by pulling the entire sprouted mat off the open end of the rack. Th ey then rinse the trays, wash them with a 35 percent peroxide solution, and refi ll them with seed.
Better Nutrition, Better HealthTh e herd ration for 60 cows includes: free-choice
pasture, 1 round bale (1,100 pounds)/day, and 10 pounds of barley fodder/cow/day (1.25 pounds grain equivalent). How does the feed value of barley fodder compare with that of barley grain? Crude protein (CP) typically doubles: in grain, CP ranges from 8 to 9 percent; in fodder, it is 15 to 18 percent. Digestibility in grain is 50 to 60 percent while fodder ranges from 80 to 94 percent; vitamin levels triple in fodder compared to unsprouted grain. Th ese higher values coupled with increased availability are the reason for increased components and health benefi ts seen in the herd. John states, “Cows prefer to consume the fodder over grain and they are benefi ting from it as well. One of the big things we
have seen this summer is that the cattle suff ered less from heat stress and have better foot health. Th ere’s an increase in butterfat and protein components in milk as well as a reduction in the occurrence of mastitis.”
Troubleshooting ProblemsWhen producing sprouts, there’s a delicate
balance to maintain. Seed must be moistened or it won’t germinate, but too much moisture leads to problems. John advises, “Th e biggest control factors are maintaining high-quality seed and reducing the growth of mold. Seed must be clean and tested for a high germination rate. Also be sure to avoid cracked seed with a cracked hull because it will hold [too much] moisture and lead to mold when sprouting.” John has purchased cleaned, germination-tested seed in the past, and this year they have grown their own barley for sprouting. When John and Tammy began sprouting grains, they designed their system as a fl ood system, but since then have modifi ed their practices to misting twice daily in an attempt to reduce the presence of mold. Th is summer they incorporated forced air into the system as well to further reduce mold. It is more diffi cult to control molds in the summer due to the increase of temperature and humidity; during the winter, opening the door to the fodder room is all that’s required to provide suffi cient air movement so that molds do not grow.
Th e Stoltzfus family’s future plans for sprouting are to grow and clean all of their own seed and to triple their fodder production. John would like to feed all of the livestock on the farm at a rate of 20 pounds/animal/day. His initial investment in his sprouting system was $5,000, and he feels that he can increase his production threefold with an additional $3,000 investment. John believes that growing sprouts is a great way to drought-proof the farm for a minimal investment. “We can grow fodder in a controlled environment as a guaranteed feed source feed even at times when there is no high-quality natural pasture available.”
John feels that, “If we [farmers] can all rely on each other a little bit,” there’s a greater chance that everyone will succeed. “If I can help to save a couple of family farms by sharing what I have learned, it would thrill me.”
John, his family, and other sprout growers have put together a complete guide to creating your own fodder system: Our Journey into the Land of Fodder. Copies are available for $10; to purchase, please contact John Stoltzfus directly at 607-356-3272 or [email protected].
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Bring yourfarm to them...with CommunityFarmers Markets
Providing profitabledirect sales to farmersfor over 20 years.
We curate andmanage Farmers Markets throughout NYC, Westchester andRockland Counties!
NOFA member and convention sponsor since 2007
Regional Regional Representatives Representatives Reaching OutReaching Out
NOFA-NY’s Rochester-based offi ce staff organizes many statewide programs, including conferences, Field Days, training sessions, and more. You’ve probably met some of these devoted staff members at a NOFA-NY program. But in a state as large and diverse as New York, it’s a challenge for our small staff to stay in close touch with our regional grassroots core. Recognizing a strong need for more local and regional NOFA-NY activities to foster member-to-member networking, education, and information sharing, last summer NOFA-NY hired seven Regional Representatives. Th is new component of NOFA-NY’s structure will be a catalyst to coordinate activities in the seven regions: Western NY, Finger Lakes, Central NY, North Country, Capital Region, Catskills/Hudson Valley, and NYC/Long Island.
What Do Regional Reps Do?NOFA-NY’s regional reps have unique
backgrounds involving farming, food, and agriculture, as you’ll learn below. Th ese days, the regional reps are attending Field Days, planning and assisting with Locavore Challenge events and potlucks, building regional membership, coordinating volunteers to increase public awareness of and support for NOFA-NY, coordinating local NOFA-NY social events, and spreading the word about local organic and sustainable activities to members. Wow!
We asked each of our six regional reps (we’re in search of a rep for Western NY at this time) to tell us a bit about themselves and what they’re focusing on right now in their role as regional rep.
North Country: Michelle DanforthMichelle Danforth lives and farms at Crystal
Springs Farm in Ticonderoga. Michelle raises four breeds of sheep for long wool production, Jersey cows for raw milk and cheese, heritage breed pigs, Angus and Galloway beef, heritage turkeys, honey, eggs, vegetables, and fl owers. Two years ago she started a CSA that is continuing to grow and evolve. Michelle is passionate about sustainable, organic, holistic farm management. Michelle also has a Master’s Degree in Fine Art and shows her work regionally and internationally. Her illustrations have been published in the Sea Kayak Guide for the San
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Juan Islands by Ken Campbell. Michelle also accepts commissioned landscapes and portraits.
Last year, in her role as regional rep, Michelle helped coordinate volunteers as clean-up crews on farms damaged by hurricane-related fl ooding. Th is summer, she has turned to happier tasks, including attending a NOFA-NY Field Day on wheat breeding trials at the Willsboro Research Farm. “It was absolutely fabulous,” Michelle says, noting that since grain prices are on the rise, it was especially relevant to learn that it’s possible to grow wheat and other grains in the North County. Michelle enjoyed connecting with members during the Field Day and was pleased to sign up four new members. “Th ere are a lot of people who live in this area only part-time, but they are becoming interested in supporting NOFA-NY too. Th ey really appreciate the information resources from NOFA-NY, especially the Food Guide.” Looking ahead, Michelle envisions setting up a “meet-up” event in her area to help local farmers meet restaurant owners and representatives of local school and hospitals that might serve as new markets for their products.
Finger Lakes: Susan NealSusan Neal lives in Schuyler County on a small,
sustainable farm where she and her husband raise hay, heritage poultry, fruits, and vegetables and hand-milk a few dairy cows. She also works part-time for Cornell Cooperative Extension as a Finance Manager. She has an Agricultural Science degree from Oregon State University and a Business degree from Becker College. Writing about animals and the outdoors is another one of Susan’s talents. She has contributed articles to Equus, Natural New England, Cornell’s Small Farm Quarterly, NY Sporting Journal, Animal Wellness, and many other publications. She has volunteered with the National Wild Turkey Federation, Schuyler County Farm Advisory Committee, and the New England Cheval Canadien Association.
Susan wore her regional rep hat as she staff ed the NOFA-NY table at Empire Farm Days on August 8, and in September, she’ll be greeting attendees at the Transitioning to Organic Field Day at Red Jacket Orchards in
Geneva. “I’m hoping to get a jumpstart on a locavore event,” Susan says. She’s brainstorming ways to connect the Locavore Challenge, the NY Bounty Program, and a winery and restaurant such as Red Newt in Hector. “Red Newt Bistro’s menu changes every month, and they list where the local produce and meat comes from. I think they would be a great partner to bring on board for a locavore event.” Susan would also like to see a winter NOFA-NY workshop in the Finger Lakes region, noting that farmers have a little more down time in winter, and might fi nd it easier to host an event then.
NYC/Long Island: Melissa DanielleMelissa Danielle connects Eaters to matters of
food, farming, health and ecology, on and off the plate. A native of Brooklyn, Melissa hosts seasonal agritourism excursions and runs a private buying club. Melissa became a local food advocate while working as a Health Coach, helping her clients make the connection between seasonal, local eating and wellness. As the NYC/LI Regional Representative, Melissa aims to shift NYC residents from Consumer to Engaged Eater. Melissa can be found online at www.VirtualGo-ToGirl.com.
“Most of my connections are with farmers in the Hudson Valley,” Melissa says, so she’s set a goal to get to know more NOFA-NY farmers and farms on Long Island. She attended the recent Long Island chapter annual member meeting and potluck. “I’m
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Finding Your Regional BlogEach NOFA-NY region has its own web page complete
with blog on the NOFA-NY Web site. To sign up to receive the posts from your regional rep, go to nofany.org/join/nys-regions/chapters. Click on the name of your region, and your region’s blog page will appear. At the top of the page, there’s a link for subscribing through an RSS feed. Or, scroll all the way to the <I>bottom<I> of the page, and you’ll fi nd a spot to sign up directly simply by inputting your e-mail address.
looking forward to being immersed in Long Island farm culture.” She envisions organizing a Potluck Across New York at a Long Island member farm as part of September’s Locavore Challenge. Melissa has an active online presence through her Web site, and she is also enjoying blogging as a regional representative for NOFA-NY, fi nding that people respond to the blog more off -line than on-line. “It takes time and consistency to grow a blog,” Melissa notes. (To learn how to fi nd the blog for your region, see “Finding Your Regional Blog,” at right.)
Central New York: Sharon ClarkeSharon Clarke loves good, locally-grown food! Th e
closer to home it’s grown, the better. She lives and gardens near Ithaca. She is a native of Virginia and North Carolina, where the growing season is longer and hotter and the bugs are bigger! Since moving to Central New York Sharon has become a full-time community volunteer, coordinating the revival of the Slow Food Finger Lakes chapter, serving on the board of a local food justice nonprofi t, coordinating work days for a community garden, and helping cook free meals for Loaves & Fishes in downtown Ithaca. Th is summer she and Slow Food FLX are partnering with Loaves & Fishes to start a garden to produce more fresh organic produce for their meals. You can follow her on Twitter @SlowFoodFLX, where she tweets about all things Slow Food and NOFA-NY!
Sharon was delighted at the chance to attend a NOFA-NY Field Day on pasture-raised pork at Th e Piggery in Trumansburg, because she is one of Th e Piggery’s satisfi ed customers. She credits Brad Marshall, co-owner of Th e Piggery, with giving her the perfect instructions on how to prepare pork chops (she is a vegetarian) as a birthday treat for her partner.
Th roughout the summer and fall, Sharon plans to visit as many farmers markets around Central New York as she can in order to meet more of the NOFA-NY farmers in the region. She’s set a goal to “make a specifi c visit to a farm in the Central Region once a month and then blog about it. I want to give our members a glimpse of the wide range of activities on a farm at diff erent times of the year.” Sharon also hopes to invite guest bloggers to write about various farming practices as well as issues such as fair treatment and fair pay for farm workers.
Capital Region: Deborah Miles CzechDeborah Miles Czech is the founder of Miles
Ahead Communications in Saratoga Springs. She manages marketing and public relations projects
with businesses and organizations throughout New York’s Capital Region. Her work in marketing spans over 25 years, with jobs in both corporate and agency settings before she began Miles Ahead in 1998. In addition to serving as NOFA-NY’s Capital Region Rep, she oversees communications and promotions for Saratoga Springs Farmers’ Market, a market involving more than 55 farms and producers from four surrounding counties. Some of her early family memories center around picking and freezing produce from her parents’ large backyard garden while growing up in New Hampshire. More recent infl uences on her interest in organic farming include her family’s participation since 2006 in a local farm’s CSA program.
Deb stepped into the role of Capital Region Rep in June of this year, and in that new role, she was thrilled to attend the NOFA-NY Field Day on season extension and food safety held at Pleasant Valley Farm in Argyle. “I’ve purchased Pleasant Valley produce for over a decade at the farmers market in Saratoga Springs.” Th e Field Day drew farmers from New York and Vermont, as well as interested consumers—nearly 70 people in all.
Deb is also looking forward to the winter conference in Saratoga. “As Capital Region Rep, I plan to encourage our members and the general public in this region to attend at least part of the annual Winter Conference. We are fortunate to have this opportunity for learning and community-building taking place on our home turf, so I’d like to help increase attendance by local residents.”
Catskills/Hudson Valley: Maria GrimaldiMaria Grimaldi is a veteran organic farmer,
educator, and business professional with over 30 years experience in developing sustainable food communities in New York. Working with other environmental groups and with grant funded programs at the Horticultural Society of New York,
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Invest in the sun
Add solar energy to your harvest.T h e su n fe e d s y o u r c ro p s. Le t it fe e d y o u r p ro fits, to o . C le a n ,re lia b le so la r e n e rg y h e lp s y o u m a k e th e m o st o f e v e ry sq u a rein c h o f y o u r a c re a g e . S o la r p ro te c ts th e e n v iro n m e n t fro m h a rm fu lc a rb o n e m issio n s. A n d b e st o f a ll, it’s c o st-e ffe c tiv e : a n in v e stm e n tth a t p a y s fo r itse lf, a n d k e e p s p a y in g , y e a r a fte r y e a r.
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she spearheaded the growth of community gardens and the establishment of Operation Greenthumb in New York City in 1979. Maria moved to Sullivan County in 1986 where she worked with Cornell Cooperative Extension as Agricultural Program Assistant and Educator. She also operated her own farm and nursery business for over a decade and served as a NOFA-NY Governing Council Board Member for several years. Maria continues to contribute to the growing interest in developing a sustainable, regional food system through NOFA-NY, Permaculture education, and networking with other food/farm/ educational institutions.
Th e NOFA-NY Field Day on tomato production at Hepworth Farm in Milton was a highlight of the summer for Maria. “Amy Hepworth is an amazing person, a driving force in the certifi ed organic movement,” says Maria.
Maria is also an avid blogger. “I love doing it!” Maria says, noting that she’s also learned a lot in her year of blogging for her region. Frequent posting helps boost the visibility of the blog on Google and other search engines, so now Maria’s posts draw responses not only from NOFA-NY members but
also from readers as far afi eld as Ohio and Hawaii, who found the blog while doing a Web search on a topic that Maria has blogged about.
Maria envisions partnering with Slow Food in her region on an edible garden program with schools, and making the link with the Locavore Challenge. “I really feel we’ve got to start with the children and parents to get to the next level of awareness. Th ere’s a great spot for NOFA-NY there,” Maria says.
Photo by Jesica Clark
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Call or write for complete price list
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538 Middle Line Rd • Ballston Spa, NY 12020
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Contact us for a free catalog! 800-352-5247 ♦ www.alseed.com
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For all your agronomy, livestock, and poultry needs
At Fertrell, we offer our valued customers three great ways to communicate with us:
• Visit our newly designed website at: www.fertrell.com• Join our Facebook page at: www.facebook.com• Join our Google Group at: [email protected]
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In the realm of food labels, there are various claims made with degrees of clarity and value. You can tell at a glance if a food is organic, biodynamic, low in sodium, heart healthy, or grown and processed in New York. Other labels make poorly defi ned and often unverifi ed claims about a product being “natural,” “gluten free,” or a “product of the USA.” Each tries to represent some value to the consumer to help guide their purchasing choices.
Over the course of NOFA’s 40-year history, the organization has participated in the refi ning
Pilot Project Supports Fair Labor Practices for Farms—Marty Butts, Kristina Keefe-Perry, and Elizabeth Henderson
NOFA-NY partners in program to promote a Food Justice Pledge
of the Organic Certifi cation label. We have engaged our members to fi nd out what they think and have pushed for safe, clean food. One of the more highly debated facets of the food system has not yet been added into the National Organic Program (NOP) standards: an agreed-upon defi nition of fair labor practices within systems of food production. Th e basic principles of organic agriculture encompass fairness in pricing for farmers, fairness in labor standards for farm workers, and fairness for all aspects of food production—
including processing, retailing, warehousing, and food service—but such fairness issues are not recognized in the USDA organic program.
Th e Fair Trade Label
Around the world the Fair Trade Label has gained both recognition and value. Fair Trade addresses the inequity in food production that the USDA organic label does not. Th e main focus of Fair Trade is ensuring that farmers earn a
Circles of CaringCircles of Caring
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living wage. But it’s more than that. Fair Trade also emphasizes a process that is socially just and ecologically sound. And through Fair Trade, farmers are empowered through strong, democratic organizations.
Many people have been introduced to the idea of Fair Trade from the international fair trade markets for coff ee, chocolate, tea, sugar, rice, and a handful of other commodity products. With the help of fair trade organizations, cooperatives of small-scale farmers in lesser-developed countries have been able to garner a higher farm-gate price and thereby improve their communities.
Domestically, even as great strides have been made in the quality of food production with the work of the NOP and direct access to markets through farmers markets and community supported agriculture (CSA) programs, the idea of fairness, for farmers and farm workers, has mostly been left unaddressed. Immigration policy, industrial scale production, and a culture of “cheap food” have eroded the ability of small, family, and organic farmers to pay their workers a living wage, to make a fair living for themselves, and to invest in the future of their farms and their local communities.
Bringing Fair Trade to US Farms
In an eff ort to rectify this issue, the Domestic Fair Trade (DFT) movement is addressing the relationships among farmers, laborers, interns, distributors, retailers, and consumers. Domestic Fair Trade recognizes that even in the United States many farmers do not earn a living wage, must make tough choices in regards to paying laborers, and rarely save money to reinvest in
the farm. Th e Agricultural Justice Project (AJP) is one of a handful of organizations that have addressed these issues by off ering a program of certifi cation in the area of Fair Trade. Th e AJP is also providing small farmers with assessment and educational tools that can help them begin to price their products at an appropriate cost relative to production and to institute clear and fair labor practices.
NOFA-NY has been working with the Agricultural Justice Project to adapt their certifi cation standards for New York farmers as a pilot Pledge Project in Agricultural Justice. Like the AJP certifi cation standards, the NOFA-NY AJP Pledge standards address the following issues:
Workers’ rights to freedom of association and collective bargaining
Fair wages and benefi ts for workers
Fair and equitable contracts for farmers
Fair pricing for farmers Clear confl ict-resolution policies for farmers and workers
Workplace health and safety Farm worker housing Interns and apprentices Children on farms Unlike standards used in
Fair Trade for international commodity crops, AJP does not set minimum pricing for a specifi c product. Instead, it focuses on
the relationships among the stakeholders and the process by which they communicate their needs to each other. AJP fl exibly allows stakeholders in individual communities to decide what fair wages mean to them; it allows for meaningful participation in the process of production along with opportunities for professional advancement. As a result, the process to determine fair wages and pricing can be long and arduous—but, it is locally meaningful and relevant.
NOFA-NY has recruited a small cohort of farmers to participate in the New York AJP Pledge pilot. Th eir products will carry the Food Justice Pledge label. Th ese farmers are opening up their farms for inspection in the issues of clear labor contracts, working conditions, and fair pricing. NOFA-NY will be promoting the Food Justice Pledge label to inform consumers of the farms’ participation in the program—urging them to pay a voluntary 5 percent premium on produce to support these farms’ good eff orts towards creating a truly sustainable food system. Th is fall, NOFA-NY will launch the AJP Food Justice Pledge Label to support these participating farms in seeking to set prices that refl ect the true costs of production, including fair wages for farm workers and fair compensation to the farmer as well. We hope you will join us in supporting these farms in their eff orts to improve working communications and conditions, invest in farm improvements, and, ultimately, earn a sustainable living in organic farming in New York state!
For more information on the Food Justice Pledge Label program, contact Community Education & Outreach Coordinator Marty Butt s at [email protected] or 585-271-1979.
Th is fall, NOFA-NY will launch the AJP Food Justice
Pledge Label to support participating farms in
seeking to set prices that refl ect the true costs of
production, including fair wages for farm workers
and fair compensation to the farmer as well.
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Th e State of Organic AgricultureTh e State of Organic Agriculture
Organic farming has not only the promise but the responsibility to provide healthy, nutritious food for everyone and should not be limited to a niche market aff ordable only by an affl uent few. Corporations and governments would have ignored organic agriculture had it remained small, marginal, unprofi table, and insignifi cant. Once organic farmers started to make good money and organic products moved into major markets, corporations and governments became involved. All farms should be able to practice ecologically sound methods that care for the soil and environment. All involved should be treated fairly. At issue is whether a few corporations are using their political infl uence to change the rules in a way that is counter to organic agriculture’s core principles. Corporate power is not unique to organic and it is naïve to assume organic is immune. Unless undue corporate infl uence is checked throughout the political system, organic will be subject to it.
Brian BakerAlmond, NY and Frick, Switzerland
Has Organic Gotten Too Big?In July, the New York Times published a story called “Has ‘Organic’ Been Oversized?” Th e story looks at the role of large corporations such as General Mills in the organic food industry, in particular the amount of infl uence that representatives of big agribusiness exert on decisions made by the National Organic Standards Board.Th rough the NOFA-NY Facebook page and Go-NOFA Forum, we asked: What do you think? Has the infi ltration of megacorporations eroded organic standards? Can organic food production grow in scale without sacrifi cing its principles? Here are the replies we received.
In 2003 Michael Pollan wrote in Orion magazine (“Getting Beyond Organic”) that the original organic dream rested on three sustainable legs: (1) Harmony with nature—a
non-industrial way… treating animals humanely… and [spurning] chemical pesticides;
(2) Food co-ops, farmers markets, and community supported agriculture [to] replace the national agricultural system; and
(3) Biodiversity. Th is locavore dream is the
antithesis of agribusiness dominance. It is why dairy families and other organic pioneers hoped strong rules would protect their livelihoods from agribusiness appropriation. If the National Organic Program (NOP) neglects enforcement of the pasture rule (minimums of 120 day grazing/30 percent DMI), the legitimacy of USDA organic certifi cation is compromised—and communities depending on pasture dairying are jeopardized.
Bruce ScholtenDurham University
Geography Dept., UK,Honorary Research Fellow 2009–15
In the ’80s, we created organic certifi cation because of fear the word “organic” would be seized by corporate big boys. Sadly, “organic” mostly meant “grown without synthetic, toxic chemicals”—a negative defi nition—what food isn’t, not what it is. Yet, it was what we could do at that time.
Th irty years later, our fear is realized as organic businesses are bought up and organic standards compromised.
Now, rather than fi ght this nearly-complete big boy buy-out, the next generation must go “beyond organic.” Our farm movement must make giant steps forward to a truly ecologic future. We must close the food circle to grow and market food that stands for positive, life-enhancing, ecology-restoring ideas and methods.
Th ree key concepts defi ne new goals for our continuing revolution in evolution:
Community-centered: locally grown, locally consumed, economically sensible
Nutrient-dense: food that is fully complete, healthful, nutritious
Carbon-negative: farming and food choices that sequester carbon
David YarrowSouth Troy, NY
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Box 361, 119 Hamilton PlacePenn Yan, NY 14527315-531-1038
Certified Organic Feed, Seed & Livestock ProductsFrom Northeast organic farmers for Northeast organic farmers
www.lakevieworganicgrain.com
Th ere IS no doubt in my experience that when a federal government agency gets involved in ANYTHING EXCEPT the very narrow limits delineated by the U.S. Constitution, the people suff er.
Th e individual states performing the same functions are much less easily corrupted largely because the infl uences to corrupt would have to be applied 50 times, and that would cost a lot more money.
Th e USDA could largely disappear, and for the states to assume the essential services would cost a fraction of what the agency does from Washington today.
All Americans need to stop looking to D.C. for anything except as stated above. Th e single most important function of central government must be the coining of money and regulation of the value of it. We would likely never have seen the growth of corporate factory farms if this function had not been abrogated 100 years ago. Th ese corporations (creatures of the state) receive
their competitive advantage thru special rules they can aff ect with the money they make on the backs of the people. Th e small farmer is taxed thru infl ation and kept at bay in his ability to infl uence the rules.
Lenin understood this when he said that he could corrupt any nation if he could create its money.
Jim MartindaleSpencerville, IN
• • •
“Has ‘Organic’ Been Oversized?” shines a light on one aspect of the organic label. Th e heart of organic is based on nature and environmental health, allowing synthetics only as a last resort and only when benign and necessary to production. Th e article discusses some reasons why the number of synthetics allowed in organic production has increased, rather than decreased. Yet, suggesting that the organic label is meaningless fails to put the 250 synthetic materials in context. Th ousands of synthetic
Read the New York Times articleIf you haven’t read the article that
prompted this discussion, take a look. It’s thought-provoking reading. You can fi nd the story, and many other letters of response to it, at:
tinyurl.com/nytimesorganic
chemicals are permitted in nonorganic agriculture, without the review for essentiality and standards for protecting human and ecological health that organic requires. Th e problem is that those who see organic commerce as their goal at the expense of the integrity of the label have had infl uence in watering it down. Th e U.S. organic law created a precautionary approach with a public, transparent process, and organic is the food and agriculture system which also provides demonstrated health and environmental values.
Liana HoodesNational Organic Coalition
• • •
I think that organic has been oversized in that companies are using the term loosely. It’s great that the USDA stepped in to stop people from just slapping a label on a product and calling it organic. However, it’s not so great that USDA policy, including the NOP, is heavily infl uenced by Big Ag. I certainly don’t agree with every acceptable product listed under the NOP. I’ve come to accept that the grassroots eff ort is gone from organic. True organic growers need to promote local and/or sustainability along with their organic products. I’d rather support a local conventional grower than an organic farmer 2,000 miles away.
Lynn Johnson
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CSA: An Advanced Workshop for Western New York
Saturday, October 2710:00am–3:00pm (includes
lunch)Farm Credit East, Batavia Branch
4363 Federal Drive, Batavia, NY 14020-4105 (Genesee Co.)
$30 for NOFA-NY members/$45 all others
Come learn from successful, innovative, and experienced CSA farmers. Representatives from Roots and Wings Farm, Th orpe’s Farm, Native Off erings Farm, and others will discuss how they create creative and fl exible CSA models to adapt to changing community needs. Learn CSA varieties, packing, drop off , and outreach systems that work. Panelists will also discuss the substantial unmet demand for CSA in Western New York, particularly in locations such as Buff alo, and the opportunity that this presents to farmers in the region. If you are a CSA farmer looking to make your CSA work better for you and your community, or you’ve been thinking about expanding your operation into community supported agriculture, then this is your workshop.
Costs of Production:Answering Farming’s Toughest Questions
October, November, December 2012, dates tbdVisit www.nofany.org for updates
Rochester, NY (Monroe Co.)
South Central NYIthaca, NY (Tompkins Co.)$20 for NOFA-NY members /
$35 All Others(Lunches for two days included in the price.)
Making smart business decisions starts with having good information. Do you know which parts of your farm generate a profi t, and which parts could use some work? Do you know which of your crops are the most lucrative? Without accurate fi gures, it’s tough to know where you stand. Th is fall, Robert Hadad (Cornell Vegetable Team, NOFA-NY Board of Directors), will lead a series of trainings designed to help you calculate your costs of production. Join Robert for one of three full-day trainings (at various locations around the state) on how to develop these numbers and make smart business decisions for your farm enterprise. Preregistration is required. Participants should bring their farm records and laptops with Microsoft Excel with version 1997 or later. (Limited numbers of laptops are available as loaners. Please contact the offi ce to arrange.)
Th e ABCs of CSA: A Workshop for Western New York
November 2012 (date tbd)10:00am–3:00pm (includes
lunch)Batavia, NY (Genesee Co.)$30 for NOFA-NY members/$45
all others
Are you in Western New York and interested in starting a CSA? Come spend the day learning from Liz Henderson, Mud Creek Farm’s Erin Bullock, and other experienced CSA farmers about how their various CSA models work. Panelists will discuss how they developed their core groups, how they determined the right planting schedule for their farm and customers, how they developed effi cient harvesting and boxing systems, and how they determined their share pricing. Th ere are emerging opportunities for Western NY growers to serve the region, including a growing demand for local food in Buff alo. Come to this workshop to fi gure out how to harness these opportunities and get started with your CSA.
NOFA-NY EventsNOFA-NY EventsNOFA-NY Fall Field Days
Photo by Rebecca Morgan
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AppleSeed PermaculturePO Box 626Stone Ridge, NY 12484(845) 594-4518www.appleseedpermaculture.comAn edible landscaping and regenerative design fi rm based in the Hudson River Valley. We integrate humans into their environment by creating regenerative organic landscapes that are full of food and beauty.
Enlighten Power Solutions1 Bonnie RdSuite 112Clifton Park, NY 12065(518) 866-1017www.enlightenpowersolutions.comA full-service commercial and residential contracting company with emphasis on alternative energy power solutions.
Extended HarvestPO Box 3140Binghamton, NY 13901(607) 527-0526www.extendedharvest.comCommitted to making local foods available year-round in the Greater Binghamton area, supporting local farmers and producers, and keeping more food dollars in the local economy.
Good Food Jobswww.goodfoodjobs.comTh e fi rst online job search engine designed to link people in search of meaningful food work with the businesses that need their energy, enthusiasm, and intellect. With thousands of jobs posted, and tens of thousands of devoted followers, we are dedicated to changing the world, one hard worker at a time.
Groundswell Center for Food and AgriculturePO Box 6679Ithaca, NY 14851www.groundswellcenter.orgHelping youth and adult learners develop the skills and knowledge they need to build sustainable local food systems. Hands-on, experiential learning opportunities with real working farms and food businesses in the Ithaca area.
John Bosco House, Inc.425 Lafayette StUtica, NY 13502(315) 733-1506www.johnboscohouse.orgA 501(c)(3) nonprofi t New York State charitable corporation directed and operated by local Catholic Deacons and their wives. Our program gives homeless and family-estranged young men a safe, supervised place to live, help to fi nish their schooling or fi nd a job to support themselves.
St. Lawrence UniversityVilas Hall G223 Romoda DrCanton, NY 13617(315) 229-5509www.stlawu.eduBuilding upon the success of its highly acclaimed Adirondack Semester and its nationally known environmental studies programs, St. Lawrence University will launch a Sustainability Semester in Spring 2013.
New Business & Nonprofi t Members
Aunt Bee’s Farm, Cazenovia, NYBeiter and Sons’ Farm, South
Wales, NYBlack Kettle Farmstead Foods,
Essex, NYBlack Willow Pond Farm,
Cobleskill, NYBlock’s Nursery, Inc., East
Moriches, NYBow-Legged Jean Farm, Chase
Mills, NYBrian Mallak Farm, Rome, NYCrandalls Corners Farm, LLC.,
Schaghticoke, NYDaily Harvest Farm, Syracuse, NYGirls in the Garden, Medford, NYGreen Horizons Farm, Pawling, NY
Highcroft Farm, Pine Plains, NYLineage Farm, Hudson, NYMaple Hill Farms, Stephentown,
NYMount Community Farm, Esopus,
NYMumbling Mountain, Syracuse, NYMyer Farm, Ovid, NYRabbit Creek Farm, Groton, NYSalvere Farm, Marietta, NYSeon Organic Farm, Livingston
Manor, NYVINES; Binghamton Urban Farm,
Binghamton, NYWells Farm, East Bethany, NYWoodchuck Hill Farm, Bloomfi eld,
NY
New Farm Members
Photo by Stacey Grabski
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Regional Dealer: Lakeview Organic Grain
Penn Yan, NY 315-531-1038
www.lakevieworganicgrain.com
Contact us for a free catalog ♦ 800-352-5247 ♦ www.alseed.com
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for Sustainable Systems
www.farmshedcny.com
farmshed2.0Search, browse, locate 1,200+ local farms, food producers and farmers markets in Central New York and the Finger Lakes, including all NOFA-NY Certified Organic and Farmers Pledge farms.
Endorsed by NOFA-NY as their official mobile directory
Remembering John SustareLongtime NOFA-NY member John Sustare died
unexpectedly on July 30, while working with his friends on his farm. He was 60 years old. John was an honest, loving, hardworking man, and it showed in everything he did. He was a longtime resident of Jamesville, New York. Over the course of 38 years, John tended his farm, cultivating vineyards and growing organic fruits and vegetables. His love of living close to the land and farming organically inspired others. He was a regular fi xture at his booth in the Regional Market in Syracuse, where he sold his bounty. He loved being outdoors and hunting. He loved providing for his family and friends.
A classic “John story” worth telling was after the Labor Day storm in 1998. With the information that the power might not be restored for 10 days, John went door to door hooking his generator up to homes in need to recharge freezers, fl ush toilets, and catch up on dishes. He was both provider and protector in his community.
John lives on in those who knew and loved him, including his life partner and wife, Karen Kerney; his friends, Larry and Barbara; his sisters and brothers, Jane, Nancy, Beverly, Kathy, Alan, and Andy; and many nieces and nephews.
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866.471.9465
HYBRIDS�ORGANICT M
Your Organic & Non-GMO Seed Source
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PO Box 385 Warren, IL 61087
Every Need
Organic Research Symposium Videos PostedVideos of the Northeast Organic
Research Symposium are now available on YouTube! Th is inaugural event took place in Saratoga Springs in January 2012 in conjunction with NOFA-NY’s Winter Conference and was a great success. Farmers, researchers, and students were able to interact, exchange information, and learn from one another. Participants learned about the latest organic agriculture experiments—what worked, what didn’t, and what still needs further exploration. Some people met up with old colleagues, and many who attended made new connections.
Each of the 15 sessions was videotaped, and now all 45 presenters, as well as each Q&A session, are available for viewing
on the NOFA-NY YouTube channel. Each symposium session appears as a “playlist.” Th e channel can be searched by topic, keyword, or speaker’s name. Most of the videos are less than 20 minutes long. Click on any or all and enjoy the streamed video.
nofany.org/symposium – Use this link to view Organic Research Symposium videos, photos, proceedings, and lists of presenters/papers.
youtube.com/user/nofany2012/videos?view=1 – Use this link to get to the NOFA-NY YouTube channel.
Jill Slater is happy to answer questions about the symposium and the NOFA-NY YouTube channel. Contact Jill at [email protected].
Photo by Virginia Perry Unger
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Makers of Living Media for Organic Growers
we speak organic
802-223-6049Montpelier, Vermont
Signifi cant discounts to growers who buy early.
Fall Prebuy Program September 21st – December 21st, 2012
See our website for more info:vermontcompost.com
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Explore land and classified listings or submit your own, and learn more about farming and land access in
the Catskills.
(607) [email protected]
Land Available
Delaware County
200 Acres in East Meredith
For Livestock or Produce
Remembering Steve RascherLongtime maple producer Staff an (Steve) Rascher
of Shushan passed away on April 28. Rascher tended 200 acres of sugar bush near the Vermont border in Washington County since 1945. He managed a business as a tree surgeon for many years and also founded and ran Rascher’s Sugar House. Rascher was very proud to become a certifi ed organic producer in 2009, and he presented a workshop on maple syrup production at the 2011 NOFA-NY Winter Conference. He also was a generous donor of maple syrup to the conference.
Rascher’s syrup garnered many national and international awards through the years, and Rascher continuously worked on innovative changes to his stainless steel evaporator to boost the effi ciency of his operation.
Photo above by Erin Bullock
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THE FACES BEHIND THE FOOD
www.valleytable.com
The magazine ofHudson Valley farms,
food and cuisine.
Join us on andfor news, updatesand special offers.
Cultivating and encouraging consumer interest in what is local, sustainableand independent in the Hudson Valley for more than 14 years.
Read it online. Subscribe online.
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BUYERS & SELLERS OF ORGANIC GRAINS CORN, WHEAT, OATS, TRITCAL, BARLEY SPELT, FLAX SEED, SOYBEANS, SBM, RYE, FIELD PEA’S AND MORE CALL 716-633-1940 CONTACT: DON POWELL EXT 238 SCOTT SCHULTZ EXT 360 BILL SCHMAHL EXT 353 LACKAWANNA PRODUCTS CORP 8545 MAIN ST. PO BOX 660 CLARENCE, NY 14031
Keepin’ it Catskills
Join the Moovement! catskillmountainkeeper.org
FR I DAY O CTO BER 2 6 2012 • P OTS DAM NY
Helping North Country high school students understand our food system.
For more information, to register or sponsor, see gardenshare.org.
www.organicfeeds.com
For more than 60 years, we have beenoffering farmers across the nation feedthat’s second to none in performance,quality, and consistency. Nature’s BestOrganic Feeds™ has formulated acomplete line of nutritionally basedorganic products with the ideal balanceof vitamins and minerals.
To learn how your farm can benefitfrom Nature’s Best Organic Feeds,call us today at 800-767-4537 or visitwww.organicfeeds.com.
Nature’s Best.It’s a Way of Life.
Glean NY is Recruiting!Glean NY encourages the donation of produce that
wouldn’t otherwise be harvested or sold—food that would be culled due to cosmetic blemishes, irregular size, lack of market, etc.
Donations may be eligible for pickup at the farm, reimbursement of farmers’ harvesting costs, and tax incentives. Call the Food Bank Association of New York State at (518) 433-4505.
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FARMERS ARE THE HEART OF HORIZONTM
Ever since Horizon® began over 20 years ago,
farmers have been at the heart of our success.
That’s why we established the HOPE Scholarship
Fund to encourage young people to
enter the field of organic agriculture.
Congratulations to our 2012 scholarship recipients.
®
www.horizonorganic.com
Ashlie HardyFarmington, ME
Mieke DeJongBonanza, ORCallie Brodt
Ferndale, CA
WANTED: Organic Dairy FarmersHorizon® is seeking new farmer partners to provide milk to the #1 organic dairy brand.*
Contact Sarah Batterson 303-635-4560
Find us on facebook.com/Horizon
*Source: IRI data ending 7/22/12.
Sierra KnightLisbon, NY
VALUE-ADDED PRODUCER GRANTS AVAILABLE Th e Value Added Producer Grant
program (VAPG) off ers grants for planning activities (maximum $100,000) or for working capital expenses (maximum $300,000), but not for both. Generating new products, creating and expanding marketing opportunities, and increasing producer income are the goals of the VAPG program. Applicants have until October 15, 2012 to apply. Priority will be given to operators of small and medium-size farms structured as family farms, beginning farmers or ranchers, or those owned by socially disadvantaged farmers or ranchers. Grants are available for projects up to 36 months in duration. For information on how to apply, go to www.rurdev.usda.gov/BCP_VAPG.html.
Marketing OpportunityTh e Harlem’s Treasure Chest Organic
Market is seeking organic farmers looking to sell fruit, veggies, and all things organic. Rent space for $50 per day in a prime Harlem location. Fridays, Saturdays, and Sundays, 9 a.m. to 7 p.m. from August 24 through October 28. No competitive selling. For more information, contact Tiff any Simone at 347-818-7772 or Th e Harlem’s Treasure Chest Organic Market, 2171 Frederick Douglass Boulevard (corner of West 117th Street), New York, NY 10026.
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FISH: THE FINAL FRONTIER ROCHESTER ROOTSDINOSAUR BAR-B-QUE WELL-PRESERVED DRY ROSÉS
Member of Edible Communities
ediblefinger lakes
LOCAVORE LIQUOR SLACKER PIZZA BREW IT YOURSELF CRAFT COFFEE
Member of Edible Communities
Celebrating the Borough’s Food Culture, Season by Season No. 15 Fall 2009
Member of Edible Communities
HUDSONVALLEY
Celebrating Local Foods of the Hudson Valley & Catskills, Season by Season Number 2 Summer 2009
edibleHUDSONVALLEYedible
No. 21 High Summer 2009
ediblee a s t e n d
Celebrating the Harvest of the Hamptons and North Fork
No matter what sort of New Yorker you are, there’s an edible for you.
Subscribe at ediblenewyork.com
ediblem a n h at ta n
Telling the Story of How Gotham Eats No. 6 July/August 2009
HOT DOGS MAS D’ARTAGNANEMPIRE STATE GRAPES CURRY HILL
Member of Edible Communities
Premiere Issue Fall 2009CELEBRATING THE FOOD CULTURE OF NEW YORK’S MOST DIVERSE BOROUGH
Member of Edible Communities
FREE
THE BOROUGH’S BEST CHEAP EATS DUTCH KILLS’ SECRET TO A GREAT COCKTAILQUICK & EASY SUMMER HARVEST RECIPES THE BEER GARDEN BACKSTORY
FEASTING ON FLUSHING WITH ANTHONY BOURDAIN AND ERIC RIPERT
• Available in bulk or pre-packaged in 16 oz. glass jars (cases of 12)
• Certified Organic & Kosher
• No Added Oils
• Made in a Peanut-Free Facility
• No Additives or Preservatives
UnsaltedCashew Butter
Raw Unpasteurized Almond Butter
ChocolateHazelnut Butter
MapleAlmond Butter
UnsaltedAlmond Butter
MapleCashew Butter
MaplePecan Butter
Northeast Organic Farming Association of New York, Inc.249 Highland Avenue • Rochester • New York 14620-3025www.nofany.org
NON-PROFIT ORG. U.S. POSTAGE
PAID PERMIT NO. 1396
Rochester, NY
