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Winter’s PromiseEmbracing Seasonal Challenges and New Opportunities
In the community…l Making a real difference in Albany and Washington through legislative action!l CSAs for renewable energy? Now, you can turn the dream into reality.l Witnessing the revival of organic grains in our region.
On the farm…l Making the leap to year-round farming.l Facing up to the problem of farm-based food waste.l Shrinking our carbon footprint with organic soil management.l Consumers want more organic food! Time to get certified?
Winter’s PromiseEmbracing Seasonal Challenges and New Opportunities
In the community…l Making a real difference in Albany and Washington through legislative action!l CSAs for renewable energy? Now, you can turn the dream into reality.l Witnessing the revival of organic grains in our region.
On the farm…l Making the leap to year-round farming.l Facing up to the problem of farm-based food waste.l Shrinking our carbon footprint with organic soil management.l Consumers want more organic food! Time to get certified?
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THE LOCAL FOOD AND FARM CONNECTION
Northeast Organic Farming Association of New York
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Winter RenewalWhile the coming of winter marks a slower pace for most farmers,back at the NOFA-NY offices the opposite is true, as preparations rampup for our 34th Annual Organic Farming & Gardening Conference, whichwill be held in Saratoga Springs from January 22–24, 2016. The themefor the conference—“Good Hard Work: Ecosystems, Economics, Energy& Equity”—honors farmers and farmworkers, and the invaluable positiveimpact organic farming has on the world.
To inspire thought and discussion, Rosalinda Guillen, executivedirector of Community to Community Development, will be ourconference’s keynote speaker. Rosalinda is well known for her efforts tobuild a broader base of support for rural communities, and sustainableagriculture policies that ensure equity and healthy communities forfarmworkers. Our 2016 NOFA-NY Farmer of the Year is Kathie Arnold.She has been a co-owner and operator of Twin Oaks Dairy LLC inTruxton, NY with her family since 1980. Kathie has been a tirelessadvocate for organic dairy farming and a leader in her community. Eachyear at our conference, we strive to inspire as well as inform, and toprovide an unparalleled opportunity for networking and for reciprocalteaching and learning. I hope to see you in Saratoga at our winterconference this coming January!
The onset of winter also reminds us that all things come to a naturalend point. Last spring, we surveyed the readership of the New YorkOrganic News regarding its value to you and your desired changes to it.The feedback we received indicated that most of our members andsupporters are now relying on our website (www.nofany.org), Facebookpage (www.facebook.com/nofanewyork) and our various eNews letters forthe most timely, up to date and relevant information. Therefore, we havedecided to discontinue publication of New York Organic News. For ourmembers who prefer paper communications, we will continue to offerNOFA’s highly valued newspaper, The Natural Farmer, as well as copies ofour popular Food and Farm Guide, conference brochures, field daybrochures and other important notices of happenings at NOFA-NY.
Finally, during this season of gratitude, all of us here at NOFA-NY areso grateful to our members and supporters for all you do throughout theyear to help us grow a thriving organic and sustainable food and farmsystem in New York State. We wish you all the best for the holidays.
Director’s OutlookANNE RUFLIN
Executive Director, NOFA-NY
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Photo by Maryrose Livingston
On the coverSnow blankets the hoop houses at Soul FireFarm in Grafton, Rennselaer Co. Photo by Leah Penniman
New York Organic NewsWinter 2015 • Vol. 33 No. 4
PublisherNortheast Organic Farming Association of New York (NOFA-NY)EditorDavid FordProduction DesignerDavid LembeckContributors:Krys Cail, Andy Fellenz, David Ford,Elizabeth Henderson, Liana Hoodes, MattKelly, Otis Maxwell, Anne Ruflin, NathanWeaver
New York Organic News is published by NOFA-NY, 1423 Hathaway Drive,Farmington, NY 14425. The views andopinions expressed here are those of theauthors and not necessarily those of theNOFA-NY Board of Directors, staff, ormembership. No part of this publication maybe used without written permission of thepublisher.
NOFA-NY is a statewide organization leading a growing movement of farmers, consumers,gardeners, and businesses committed topromoting sustainable, local, organic foodand farming.
This publication is printed on recyclednewsprint.
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This is the final issue of NewYork Organic News. As the seasonsturned, new technologies and ourreaders’ changing needs have ledto the decision by NOFA-NY toretire its quarterly publication.
Many hands have labored toproduce this magazine during itsfive-year run. Skilled anddedicated writers, photographers,editors and designers have allcontributed their passion andcreativity to the shared task ofbringing New York Organic Newsto life. And NOFA-NY’s leadershipand professional staff have alwaysbacked us up with administrativesupport, encouragement andcritical insights.
I feel privileged to have servedas editor of NYON for its lastthree issues. However, we all owea debt of gratitude to keyindividuals who made thismagazine possible:
Fern Marshall Bradley.As the editor of New YorkOrganic News from its inceptionuntil last spring, Ferncontributed the professionalguidance and clarity of visionthat shaped the magazine andkept us on course. Her skill inworking with contributors, plusher fierce attention to detail,ensured that NYON maintainedthe highest editorial standards.
In early 2008 both Fern andmyself, as production designer,were recruited to produce thequarterly newsletter. (I wouldcontinue to serve as thepublication’s designer through thefall of 2013.) With NOFA-NY’srapid growth and staffconsolidation in Rochester thefollowing year, we were asked tohelp develop a new periodical thatwould convey the spirit of anevolving organization. The resultof that collaboration would be the
launch of New York Organic Newsin the spring of 2010.
Dave Lembeck. Since late 2013,Dave has ably served as themagazine’s designer. Hiscreativity and professionalismhave carried us through to thecurrent issue.
Greg Swartz, KateMendenhall, Anne Ruflin.Over the years, NOFA-NY’sexecutive directors havechampioned and supported NewYork Organic News, offering key
policy guidance and essentialfeedback.
Finally, I would like to take thisopportunity to recognize all of themany writers and photographerswho have contributed theirtalents to New York Organic Newssince our first issue in 2010. Ihave tried to make the followinglists (at right) as complete aspossible. But if anyone has beenoverlooked, please be assured thatyou are not forgotten.
Thank you, one and all.
Signing Off by David Ford
From the EditorD
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The debut issue of of New York Organic News, Spring 2010, featured a cover photo by the late Josh Levine.
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FEATURES
NOFA-NY’s Top Policy Campaigns forthe Coming Year .................................... 10A preview of our ambitious 2016 legislative goals inAlbany and Washington. by Elizabeth Henderson andLiana Hoodes
Now We Can Harvest Green Energy, CSA Style! ................................................ 16How organic farmers can lead the way in makingrenewable energy a community-based resource.by Krys Cail
COLUMNSDIRECTOR’S OUTLOOK ....................................... 3Winter RenewalNotes from NOFA-NY Executive Director Anne Ruflin
THE FARMERS’ ROUNDTABLE ............................ 6Becoming a Twelve-Month FarmHigh tunnels, storage vegetables and evergreen productscan help you transition to year-round production.by Andy Fellenz
ON THE FARM ..................................................... 8What Is Farm-Level Food Waste?Food waste is not just a Big Ag problem! But the realchallenge is finding the right solutions. by Matt Kelly
WHY LOCAL ORGANIC ...................................... 30The Organic Solution to RestoringCarbon in Our SoilsHow grass-fed herds and organic soil management canshrink your farm’s carbon footprint. by Nathan Weaver
DEPARTMENTSFrom the Editor ........................................................ 4New York Organic News is signing off. So, to all of you who made this magazine possible: Thank You!
News from Certification ........................................ 20With more consumers demanding organic food,certification can help you meet the challenge.
In the Media ....................................................... 22Amy Halloran’s new book charts the resurgence of localorganic grains. by Otis Maxwell
NOFA-NY News ................................................ 27Check out our new marketing tools for organic farmers.Pasturing alternative forages at Cobblestone Valley Farm. Time to vote! Help shape NOFA-NY’s future.
ContentsWRITERSAnn AnthonyKathie ArnoldRoxie BaconPhil BarbatoJenn BaumsteinBrian BennettBecca BerkeyAmy BlumCeCe BowermanFern Marshall BradleyLiz BrownleeElizabeth BurrichterMarty ButtsKrys CailJulie CallahanPatti CarmenSuzanne Carreker-VoigtScott ChaskeyPamela ColemanJean-Paul CourtensMelissa DanielleMike DavisRivka DavisEmily DeansNicky DennisMark DunauMark A. DunleaJamie EdelsteinLisa EngelbertAnne EschenroederCaroline FanningAnthony FassioAndy FellenzDavid FordElizabeth Freck-BelensTracy FrischJoe GersitzRichard GilesCharlotte GillespieSteve GilmanSondra GjersoeKarma GlosMichael GlosAviva GoldPaul GoldnerMartha GoodsellEllie GrabskiMaria GrimaldiRobert HadadJerry HagstromAmy HalloranJohanna HalseyDavid HardySusan HardyRebecca Heller-SteinbergElizabeth HendersonDonn HewesJeanne HodeshStephen HolbrookLiana HoodesKatja JykklaJacqui KauffmanKristina Keefe-PerryMatt KellyDan KentKristin KimballLea KoneSuzy KoneckyHannah KuhlmanCatherine LeaChristina LeBeauTodd LighthouseDan LivingstonMaryrose LivingstonPaula LukatsEd MaltbyMary-Howell MartensLiz Martin
Otis MaxwellJan McDonaldLaura McDonaldLynn McDonaldMeg McGrathJesse MeederKate MendenhallBrittany MendezSara MilonovichRob MontanaRebecca MorganRachel MyersLaura NyweningGalena OjiemRuby OlisemekaPetra Page-MannLeah PennimanRobert PerryAnu RangarajanSarah RaymondBruce ReminMatt RobinsonJulie RockcastleSteve RockcastleAnne RuflinRachel Schell-LambertSydney SchwartzAbby SeamanMaryellen SheehanJill SlaterMaddy SmithSue Smith-HeavenrichJack Bradigan SpulaConnor StedmanDavid SternTom StockJim StrictlandGayle ThorpeMarybeth VarghaJonah Vitale-WolffMatt VolzBethany WallisKaren WashingtonNathan WeaverNancy WeberJulie WhiteMarilee WilliamsLisa Wujnovich
PHOTOGRAPHERSCorrina AldrichAmber AlligerFrank AmbroseMarilyn AndersonYossy ArefiSandy ArnoldStephanie Backer-BertschLisa BarkerAlfred BelenKarin BellemareAnna BirdTroy BishoppWilliam BlandaChristin BoggsEmily BoleviceZach BorusConnie BowenHelanna BratmanMargaret BruegelElizabeth BuckErin BullockBob CatColin ClarkJesica ClarkAlyce Connolly James CornwellJoanne CostaMeagan CrandallTeri Currie
Dennis DerryckCraig DilgerJo Beth DingmanJennifer ElliottJoren EricksonDavid EwertKate FarrarFrank FinanKelly FinanMeegan FinneganRyan FitzsimmonsConnie Frasier Harvey Frasier Bonnie GaleGillian GoldbergMatthew GoldfarbEric GordonJohn GrabskiStacey GrabskiJulie Louisa HagenbuchCordelia HallVicki HarknessEthan HarrisonAshley HartkaA. JonesEve KaplanRobert KathmannKristina Keefe-PerryMaureen KnappLaura KnightJohanna KolodnySara KurakMerby LegoJoshua LevineRussell LibbySue LibschRachel Louise LodderDan MarsiglioDavid MartinMaria Matiz-MixDana MatthewsLaticia McNaughtonMeg MeixnerKate MeltonNoelle MillerLisa MiskellyElizabeth Nelson-ScullyRobin OstfeldCurtis PerryVirginia Perry-UngerDrew PiaschykAdrianne PiccianoLaura PopielskiMichelle ProhovBridget ReynoldsDenis ReynoldsLorna ReichlDebra RichardsonJessica RiehlMichelle RobertsTanya RogersFrankie RowlandJill RubinCapers RumphJohn-Paul SilvaAlison SmithSue Gardner SmithSarah SorciCourtney SuttonSteffen ThalemannKat TholenFrancesco TonelliBrendan VennePing WangLaura WeberBrett WedelBruce WeissLawrence WhiteSara Worden
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My son Erik and I, with someseasonal help, operate a smallretail mixed vegetable and fruitfarm in the Finger Lakes. We havebeen on a journey the last fewyears to transition from aseasonal mixed vegetable farm toa year-round farm. High tunnels,storage vegetables and a place tostore them, and “evergreen”products are all key parts of thetransition mix.
We have six high tunnels onthe farm with about 15,000 sq ftof growing area. Successfulgrowing in the high tunnelsthrough the winter is easily themost challenging part of ourtransition to year round farming.The variability in winter weatherwe have experienced over the lastfew years exacerbates thechallenges.
Flexible PlantingSchedules
Over the last few years we havehad warm winters with littlesnow, cold winters with littlesnow and cold winters with somuch snow that there were 10-foot drifts at the ends of the hightunnels. Each type of winter haspresented its own growingchallenges, which are magnifiedby our all-too-human tendenciesto “fight the last war”—expectingthat the upcoming winter will besimilar to the previous season’s.Despite our hopes and planning,this never seems to happen.Consequently, planning for arepeat of the previous winter isn’ta very good strategy.
The year after the warmwinter, we adjusted our plantingschedules, expecting a longergrowing season like we had justexperienced—and were promptlyslammed with one of the coldest,driest winters we’ve ever seen. Wesaw lettuce varieties that had
powered through the previouswinter totally frozen and killed inearly January. The winter of 2014was another cold one, albeit witha lot of snow, and we again sawlettuce killed by early January,even though it was under lowhoops. We also had to do a lot ofshoveling as snow drifted into thepaths to the tunnels and on theirbacksides.
Changing the MixThis year our high tunnel
planting mix will change again.
We’ll only have enough lettuceplanted to last until mid-January,while we significantly expand ourplantings of kale. In addition,we’ll try our hand at wintercarrots along with the lettuce,mixed Asian greens and spinachas we’ve done the last few years.We’ll be dedicating one of ourhigh tunnels to kale this winter.
We started almost 1,000 scotchkale plants in the greenhouse inlate July, and by early Septemberthey were residing in 4-inch pots,almost filling one shade cloth-
Becoming a Twelve-Month Farmby Andy Fellenz
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The Farmers’ Roundtable
This organic kale, grown in a high tunnel during winter, is part of Andy Fellenz’s planto operate his Ontario Co. farm year round. Photo by Andy Fellenz
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covered greenhouse. By the end of Septemberthey were transplanted into a tunnel filled witheggplant and peppers, which had started theyear with mixed greens. That’s three crops inone year from the tunnel. We try to get at leasttwo crops per year per tunnel, and in thetunnels filled with greens we may have fivecrops in a year.
Preparing for WinterOur kale is covered with low hoops and will
be watered with overhead irrigation until snowflies. We may set up drip for mid-winterirrigation. If all goes well, we’ll have started spotharvesting by the end of November and willcontinue with spot harvests through the winter,until we do a final kale harvest in March.
Then, we’ll re-plant the house with the firstwave of 2016 plantings!
Andy Fellenz, NOFA-NY’s organic fruit andvegetable coordinator, operates a certified organicproduce farm in Phelps (Ontario Co.), New York.
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Food waste is a reality in modernAmerica: 40 percent of the foodwe produce goes straight to thelandfill, while 14 percent ofAmerican families often don’tknow where their next meal iscoming from.1,2 It’s a reality weclearly need to address.Even at the farm level.
But don’t be fooled:food waste is not just aBig Ag problem.
“Very little is wasted asproduce is packed andsent out to either marketsor CSA,” says Erik Fellenzof Fellenz Family Farm inPhelps (Ontario Co.). “Butour largest ‘waste’ by faris from unharvestedproduce. This generallyhappens when supplyexceeds demand, to thepoint where it will costmore to harvest and packthan the end product.”
“My food waste comesfrom the inability to moveall of my product due to alack of consistency andgreens eaters at markets,”says James Cagle ofBuzz’s Garden in Mendon(Monroe Co.). “I triedselling at the publicmarket and it wasimpossible to competewith the resellers’ prices.”
“We’ve sent extra tomatoesand other gleanings to Milly’sPantry in Penn Yan and places upin Rochester,” says JonathonHunt of Italy Hill Produce inBranchport (Yates Co.). “But itbarely scratched the surface, andwe’ve had to rely almostcompletely on a friend’s time,labor and commitment”
“We had a field of sweet corn,some of which got harvested forfresh market. But it all got ripe inthe middle of 90-degree weather
and it went past very fast,” saysMary-Howell Martens ofLakeview Organic Grains in PennYan (Yates Co.). “It will be turnedinto high sugar, high qualityforage for our neighbors’ dairycows.”
Finding SolutionsThe extent of food waste
occurring on farms, both big andsmall, is anything but clear—which makes it much tougher tocome up with solutions. The U.S.
Department of Agriculture’sreports on food waste in thiscountry are helpful, providing abroad understanding the problem,but lack concrete numbers aboutthe farm-level waste specifically:
“Food losses begin on the farmeven before a commodity moves intothe marketing system. Although ERS[Economic Research Service] wasnot able to quantify food losses thatoccur on the farm or between thefarm and retail levels, anecdotalevidence suggests that such losses
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On the Farm
What Is Farm-Level Food Waste?by Matt Kelly
These excess organic tomatos are a tiny fraction of the U.S. farm produce discarded each year.Photo by Matt Kelly
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can be significant for somecommodities.3”
“More specific food loss estimatescould help policymakers in designingfood-loss-reducing regulations.Publicizing where and how muchfood goes uneaten and the value ofthis loss may help informpolicymakers about the issue andhelp increase the efficiency of thefarm-to-fork food system and foodrecovery efforts to feed the growinghuman population.4”
Since we’re currently relying onanecdotal evidence to understandthe amount of waste occurring onfarms, we need to talk to as manydifferent farmers as possiblebefore coming up with solutions.And we need to start with aconversation about what we meanby “food waste.”
“‘Food loss’ represents theamount of edible food, postharvest,that is available for humanconsumption but is not consumed forany reason; it includes cooking lossand natural shrinkage (e.g.,moisture loss); loss from mold, pests,or inadequate climate control; andplate waste. ‘Food waste’ is acomponent of food loss and occurswhen an edible item goesunconsumed, such as food discardedby retailers due to undesirable coloror blemishes and plate wastediscarded by consumers.4”
The definition from the USDAis certainly helpful. But it mightnot reflect the reality on theground when it comes to actuallygrowing food for ourcommunities.
Different PerspectivesFor Erik Fellenz, food waste is
subjective in farming. “We have‘waste’ in production and packing,but much of the ‘waste’ becomeschicken food. So depending onyour perspective it might not bewaste at all.”
“This is, of course, what‘slopping the pigs’ or grazing a
field after harvest was all about,”agrees Mary-Howell Martens.“But these very commontraditional farm practices havebeen lost, now that animal feedproduction and meat/dairyproduction generally occur intotally unrelated and distantlocations—where vast quantitiesof synthetic fertilizers andpesticides feed the corn, manurebecomes toxic waste, petroleum isconsumed in staggering amounts,and there is a huge messydisconnect between what shouldbe a relatively closed loop.”
“What doesn’t make sense tome is that crop loss counts as foodloss,” says Caroline Boutard-Huntof Italy Hill Produce. “I hatewasting corn meal: we’ve put allthis time and energy into bringingit out of the field, grinding it,packing it and storing it. But thestuff that farmers leave in thefield is just plant matter. It’s notreally food yet.”
James Cagle shares a similarperspective: “When I do end uptilling under crops, it’s becausethey’re unpalatable and no one isgoing to want my stunted, bug-ridden and bitter braising mix.”
How you define both “food”and “waste” will very muchdetermine the solutions youprefer, as will your point of viewon why it’s important to deal withfood waste at all. If you see itprimarily as a matter of socialjustice—22 percent of children inNew York live with foodinsecurity5 and we need to feedthem—then plowing undersurplus crops seems absolutelycrazy. But composting and feedingsurplus to livestock soundsbrilliant from an environmentalperspective: let’s make our soilpowerful again—both to growhealthy food and jump startcarbon sequestration—andrealign the resources we put in toproducing meat.
On the FarmC
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Honoring the range ofperspectives will be the key toensuring that our abundance isnot wasted and every person inthe community has a full plate.But these various points of viewwill certainly cause us to bump upagainst each other in the process.The perspectives of those whogrow the food and those whoconsume it can be very different.
Matt Kelly is a writer andphotographer living in the FingerLakes, slowly turning his home into aself-sufficient, food-independent,backwoods place of his own. Heworks with Fruition Seeds in Naples,Lakestone Family Farm in Farmington,and Italy Hill Produce in Branchport.Matt writes regularly atBoonieAdjacent.com.
1. Gunders, D. (2012). “Wasted: HowAmerica Is Losing Up to 40 Percentof Its Food from Farm to Fork toLandfill.” National ResourcesDefense Council.
2. Coleman-Jensen, A., M. Rabbitt, C.Gregory, A. Singh (2014).“Household Food Security in theUnited States in 2014.” EconomicResearch Service, USDA.
3. Kantor, L., K. Upton, A.Manchester, V. Oliveira (1997).“Estimating and AddressingAmerica’s Food Losses.” EconomicResearch Service, USDA.
4. Buzby, J., H. Wells, J. Hyman(2014). “The Estimated Amount,Value, and Calories of PostharvestFood Losses at the Retail andConsumer Levels in the UnitedStates.” Economic ResearchService, USDA.
5. Gundersen, C., A. Satoh, M. Kato,E. Engelhard (2015). “Map theMeal Gap 2015: Food Insecurityand Child Food InsecurityEstimates at the County Level.”Feeding America(www.feedingamerica.org).
NOFA-NY’sTop PolicyCampaignsfor theComing Year
NOFA-NY’sTop PolicyCampaignsfor theComing Year
by Elizabeth Henderson and Liana Hoodes
Coordinating with the NOFA Interstate Council (NOFA-IC) and other partners, NOFA-NY has mapped out an ambitious legislative and policy agenda in Albany andWashington for 2016.
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The New York State GMOLabelling Coalition is going strongand still determined to pass theGE Food Labeling Act (A.617-S.485) in 2016, despite themillions spent lobbying against itby the food industry. During theState Legislature’s off-season, thecoalition has focused on spreadingthe word, educating more of thepublic and convincing moremembers of the Assembly andSenate to take a stand for labeling.The issue is our Right to Know.
Like the GMO labeling bill thatwill be implemented in Vermontin July 2016, the New Yorklabeling bill requires that foods,seed and seed stock sold in retailoutlets be labeled if they containgenetically engineered (GE)ingredients. Since there are stillvery few fresh fruits andvegetables that contain geneticallymodified organisms (GMOs), this
labeling will mainly affectmanufacturers of foods thatcontain ingredients like highfructose corn syrup, soy and cornand their many derivatives, whichare found in an estimated 70percent of processed foods. Whilea mandatory federal labeling lawis NOFA-IC’s goal, pushing forstate laws is also the way to buildup public pressure to pass a lawthat will cover all states.
There is a lot we do not knowabout GMOs, and it does not doour cause any good to makeexaggerated or totallyunsubstantiated claims. Since theintroduction of GMO crops in thelate 1990s, diet-related illnesseshave increase dramatically. Butthat is not proof that processedfoods containing GMOingredients are to blame. What isabsolutely clear is that the use ofthe current GMO crops is part of
the whole package ofindustrialized farming. It is anintegrated system that enablesand strengthens corporate controlof our food system.
Genetically EngineeredDiamondback Moth
New York is the site of the firstworldwide trials of geneticallyengineered diamondback moths,at the New York AgricultureExperiment Station in Geneva.Caged trials occurred in 2015 andopen field trials have beenproposed. The proposed trials,especially the open field trials, arecontroversial. There are manyquestions regarding the risksassociated with releasinggenetically engineered insects intothe environment. NOFA-NY isseriously concerned aboutunintended impacts of the releaseof genetically engineered
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diamondback moths on NewYork’s significant brassicaindustry, both conventional andorganic. As leading producers ofcabbage, broccoli and cauliflower,New York farmers need tounderstand what will happenwhen hundreds of thousands ofdiamondback moths are releasedweekly during these trials—andthe effect it may have on theirlivelihoods. (For moreinformation and resources, checkout our Fact Sheet atwww.nofany.org.)
In addition, NOFA-IC isparticipating with national groups
Farmer-FarmworkerJustice
Over the past two years,NOFA-NY has been involved in adialogue with Rural MigrantMinistry and other members ofthe Justice for FarmworkersCampaign. We have polledNOFA-NY member farmers tofind out which provisions of theFarmworker Fair Labor PracticesBill are acceptable, and which oneswe would like to see modified, sothat NOFA-NY members canwholeheartedly endorse the bill.We plan to continue and broadenthis dialogue to include morestakeholders. The fast-foodworkers’ Fight for $15 campaign toraise the minimum hourly wagehas a lot of momentum. The NewYork Labor Board is backing aplan to phase in this new
Last April in Albany, NOFA-NY helped lead arally supporting the state GMO food labelingbill. Among the speakers was board memberElizabeth Henderson (bottom, center), shownwith NYS Assemblywoman Linda Rosenthal(bottom, right), the bill’s leading sponsor. Photo by Liana Hoodes
A researcher tends to genetically engineered diamondback moths during caged field trials in Geneva, NY.
in the White House conversationon the Coordinated Frameworkfor Regulation of Biotechnology.The current regulatory frameworkhas no process or procedure forevaluating GE insects or animals.Therefore, in recent commentssubmitted to the Food and DrugAdministration regarding theCoordinated Framework,NOFA-NY has advocated for amoratorium on any trials of GEinsects until the framework iscomplete. This conversationinvolves the U.S. Department ofAgriculture, the EnvironmentalProtection Agency and the FDA aspart of the interagency committeecharged with coming up withimprovements to the currentregulations. The update to theCoordinated Framework will besubject to public notice andcomment before it is finalized.
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Organic Integrity Issuesat USDA/NOP and NOSBTopics to Watchu GMO and Organic Farms.
Watch for clarity from theNational Organic StandardsBoard (NOSB) on thedefinition of “geneticengineering.” Since theregulations first defined“excluded methods” (theorganic regulatory term forGE), lots of new GEtechnologies have taken hold.It’s time for some updating, sowatch for what that looks like.
u Aquaculture Standards.These standards should be outby early 2016—and then thework begins. The USDA hassaid they will be allowing
open-water net pens, buthaven’t been clear aboutwhether there would be a 100percent organic feedrequirement (like organiclivestock). Many groupsincluding the NationalOrganic Coalition (NOC), ofwhich NOFA-IC is a member,have come out stronglyagainst open-water net pens.
u Nanotechnology*. TheNational Organic Program(NOP) has said thatnanotechnology should bepetitioned for use, while theNOC and others say it couldnever be organic and shouldbe a prohibited method. NOPshould also clarify that “nano”materials in packaging areprohibited.
minimum over the next six years.$15 an hour looks good to manyorganic farmers, too, though asemployers it puts a lot of strain ontheir businesses. The questionfarmers need to ask is: How do weturn this change into anopportunity to raise prices forfarm products, so that we can actin solidarity with other foodworkers—instead of joining theFarm Bureau’s “this will wreckfarming in NYS” mantra?
Federal ActionsOn the national scene, there
are two competing measures:
u Rep. Mike Pompeo (R-Kansas)is making a name for himselfwith HR.4432, the Safe andAccurate Food Labeling Act of2014—dubbed the DARK(“Deny Americans the Right toKnow”) Act—which the Housepassed last summer. As of thiswriting, there is noDemocratic sponsor for acompanion bill in the Senate.However, given the July 2016implementation date for GMOlabeling in Vermont, a similarSenate bill is likely soon. Ifadopted, the DARK Act wouldpreempt states from passingGMO labeling laws, nullify thecurrent GMO labeling lawspassed already in Vermont,Maine and Connecticut, andmake the FDA’s currentvoluntary labeling system thelaw of the land.
In contrast, the Boxer-DeFazio Bill—the GeneticallyEngineered Food Right toKnow Act—would requiremandatory labeling of GMOfoods.
*Nanotechnlogy involves the deliberate engineering of materials, structures and systems at the atomic and molecular level. Nano materials cancross biological membranes, cell, tissues and organs more readily than larger particles. Once in the bloodstream, nano materials can circulatethroughout the entire body and lodge in organs and tissues, where they may interfere with normal cellular functions, cause oxidative damage andeven cell death.
A Diamondback Moth. Thousands of its genetically modified cousins may soon bereleased into the environment. Photo: CSIRO Science
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overall USDA competitive grantexpenditures grew significantly.
In order to spur greaterdomestic production of organicfood and fiber to meet consumerneeds, NOFA-IC will be joiningwith partners to advocate for thefollowing critical actions:
u Core Research. Congressmust increase funding for coreorganic research programs: theOrganic Agriculture Researchand Extension Initiative(OREI), and the OrganicTransitions Program.
u Grants. The USDA mustensure that organic researchneeds are fully incorporatedinto the grant-making processfor the Agriculture and FoodResearch Initiative (AFRI) andthe Specialty Crop ResearchInitiative.
National OrganicCertification Cost ShareAssistance
One of the challenges facingorganic farmers is the cost ofannual organic certification. Forsome farmers and handlers,particularly small- and medium-scale operations, the organiccertification cost share assistanceprovided through the NationalOrganic Certification Cost ShareProgram (NOCCSP) and theAgricultural Marketing Assistance(AMA) Act is very helpful indefraying a significant portion ofthose costs. NOFA-NY will becontinuing to work to provideeasy access to these funds for ourcertified farmers, as well as tomake sure these funds continuefor all organic farmers despite anybudgetary pressures.
u NOSB. Watch for moreconcern over the change instructure of the NOSB and itsdecision-making process. Theorganic label is valued for itstransparency and publicparticipation, as well as itshealth and environmentalservices. USDA must ensurethat NOSB remains the forumfor transparent public input.
Organic ResearchResearch can be part of the
solution to the slow-growthtrends in domestic organicproduction, because researchtopics often relate to challengesfaced by organic farmers.Unfortunately, during the five-year period 2010–14, USDAexpenditures on competitivegrant research related to organicagriculture stagnated, while
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u Sustainable AgricultureResearch and Education(SARE) has been fundingsustainable agricultureresearch and outreach for over25 years and is a regionallybased, farmer driven andoutcome-oriented competitiveresearch program thatinvolves farmers and ranchersdirectly in research, as theprimary investigators or ascooperators in larger researchand education projects.
u Conservation programs, such as:
– Conservation StewardshipProgram (CSP) offersfarmers the opportunity toearn payments for activelymanaging, maintaining andexpanding conservationactivities like cover crops,rotational grazing,ecologically-based pestmanagement, buffer stripsand the transition to organicfarming—even while theywork their lands forproduction.
– Environmental QualityIncentives Program (EQIP)provides farmers andranchers with financial cost-share and technical assistanceto implement conservationpractices on workingagricultural land. EQIP isavailable through a generalpool, and also through specialinitiatives such as theOrganic Initiative, whichprovides separate fundingpools for transitioning andcertified organic producers.
u Value-Added ProducersGrants (VAPG) provide grantsto individual independentagricultural producers, groupsof independent producers,producer-controlled entities,organizations representing
agricultural producers andfarmer or ranchercooperatives to create ordevelop value-added producer-owned businesses.
u Organic Research andExtension (OREI) helps fillthe knowledge void facingorganic farmers by supportingresearch projects, educationand extension resources thatspecifically address the mostcritical challenges that organicfarmers face in their fieldsevery day.
u National Food SafetyTraining, Education,Extension, Outreach, andTechnical Assistance. Oncefunded, the Food SafetyOutreach Program (FSOP) willprovide competitive grants toorganizations to help trainfarmers to implement foodsafety protocols on theirfarmers, and to conductoutreach to ensure that allfarmers understand and areable to comply with the newfood safety requirements.
u National SustainableAgriculture InformationService (also known asATTRA). For almost 30 years,ATTRA has been providingfarmers, ranchers and othersinvolved in sustainableagriculture with valuableinformation and resourcesthat address key challengesthey are facing on their farms.
In addition, policy riders areoften attached to theappropriations bills. While theydon’t carry the force of law, theycan direct an agency with respectto Congressional priorities. Inparticular:
u Seeds & Breeds. Year afteryear, NOC has succeeded ingetting a rider on the House
Federal BudgetThis year’s budget crisis paled
in comparison to previoussequestrations and shut-downs,with the FY 2016 budget passingonly 30 days late on October 30,and with agriculture programs leftlargely intact. Each time Congressbattles it out to pass a federalbudget, we in the organic-and-sustainable-agriculturecommunity brace for a fight tosave our programs. Whether ornot they are funded with“mandatory” or “discretionary”dollars, all programs are up forgrabs when the budget fights getugly. From the Farm Bill-fundedNOCCSP to numerous organicresearch programs, it’s importantthat your representatives inCongress hear from you—theirconstituents—to know that theseprograms are needed. Please makethose calls when we ask. The nextround comes in early 2016 to startthe process for FY 2017 (whichbegins October 1, 2016).
Here are some top programsyou’ll be hearing about fromNOFA-NY:
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presidential candidates.Mandatory e-verify wouldcreate a lot of problems forfamily-scale farms that hirelabor: You would have to checkevery candidate through theelectronic system, and refuseto hire anyone whose reportshows a lack of properdocumentation.
u Carbon Restoration. Allseven NOFA-IC chapters agreethat we want to spread theword about organic practicesas the best path to restoringcarbon in the soil. So far, thereare no legislative proposals—such as a tax on carbon—thatmight advance us towardRegenerative OrganicAgriculture.
Elizabeth Henderson a NOFA-NYboard member and chair of thePolicy Committee, as well as thefounder of Peacework Farm inNewark (Wayne Co.). Liana Hoodesis a consultant with the NationalOrganic Coalition, and also serveson the Management Committee ofNOFA-NY Certified Organic LLC.
Appropriations bill to“encourage” investment inClassical Plant and AnimalBreeding (“Seeds & Breeds”).In 2015 the Senate alsoincluded a similar rider, whichit is hoped will help move aspecific funding stream in2016 for the development ofpublic cultivars and breeds asa part of the general classicalbreeding research program.
Other Issues to Keep anEye Onu Immigration. While
immigration reform has notbeen going anywhere, all ofthe bills proposed so farinclude mandatory “e-verify,”which is also popular with thelong list of Republican
Now We Can Harvest Green Energy, CSA Style!
by Krys Cail
When you pick up your CSA vegetables, bring an extra bag for your share of thecommunity’s renewable energy harvest! Great idea? Find out how this newopportunity might benefit organic farmers and CSA families.
Community Distributed Generation 101To fully appreciate the nature of the opportunity
Community Distributed Generation (CDG)represents for the organic community, we need tounderstand a few key concepts. First, a regulationcalled “remote net metering” requires an electricpower utility to offset the cost of your electric power,at the retail price you pay the utility, for any electricpower that you generate at a remote location.
In other words, your solar panels or wind turbinedo not need to be located on the same parcel of landas your house. Even if the equipment is installedsomewhere else, you can still offset up to 100 percentof your energy use by producing renewable powerthat is fed onto the grid at the remote location. Thisis important—because up to two-thirds of electricitycustomers in the Northeast do not live or work onproperties that can practically or affordably supportrenewable energy generation.
Occasionally, something changes within the mazeof governmental regulations that opens up newopportunities for the organic community. In NewYork State, the regulations governing how renewableenergy is “harvested” and fed onto the electric gridrecently changed. As a result, new possibilities havebeen created for organic farmers and homesteaders.The regulations now encourage community ownershipof smaller-scale solar and wind generationinfrastructure and facilities. These changes have alsoopened up money-making options for those who ownland suited to providing sites for these facilities.
Make no mistake—this is not a chance to make abundle of cash fast. But it is an opportunity to workwith your community (and/or your CSA) to increasethe amount of renewable energy that is fed into ourelectric grid, and to do so in a way that provides asteady, reliable revenue source to augment otherfarm revenues. And unlike other revenue streams, noadditional ongoing labor or other inputs are requiredfrom the farmer.
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Now We Can Harvest Green Energy, CSA Style!
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landowners than for others, depending on theirlocation. However, consumers who participate inshared (or community) remote net metering canreside anywhere within the same utility’s service area.
CSAs for Electricity?So, how can New Yorkers use the newly permitted
community remote net metering (aka CDG) to harvestrenewable energy, CSA-style? Let’s consider anexample.
Imagine that farmers Sal and Sol have operated alarge CSA farm for many years. Most of their 235member families reside in the city 30 miles away, andmany of those families rent their homes. SunshineFarm CSA provides vegetables, beef and pork to itsCSA members, and also supplies some certifiedorganic produce to the local wholesale market. Saland Sol practice rotational grazing on a portion oftheir 45-acre farm, mostly the uphill areas that arepoorly suited to vegetable cropping due to the soilsand the slope. For many years Sal and Sol have
Plugging into Opportunity ZonesThe other important concept is a bit technical.
Along the wires that carry electricity to consumersacross New York State, some locations are morefavorable to accepting energy inputs coming fromdistributed small-scale renewable generationfacilities. These “more favorable” locations have beenidentified by the utilities, under orders from the statePublic Service Commission (PSC), and are beingreferred to as “opportunity zones.”
In most cases, these zones are located in areaswith 3-phase electric wiring at the pole and someproximity to electric substations. The PSC nowrequires that each utility’s opportunity zones makeup at least 40 percent of its service area, and mapshave been prepared to delineate these locations. Thismeans that CDG is a better opportunity for some
A New England farmhouse is powered entirelyby rooftop solar panels on the barn. Photo: Cornell University Small Farms Program
NOFA-NY recently sponsored a Field Day for farmers on solar panel installation.
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Sweating the Details, CooperativelyAs with any shared project there are details to
work out. However, by working cooperatively with alocal solar energy installer/developer, the CSA groupis able to access highly trained technical expertise.They settle on a model that allows each family to owntheir own solar panels, but lease the land to installthe panels from Sunshine Farm. The lease allows thefarm to continue rotational grazing of cattle underthe solar panels, which are placed high enough tokeep them safe from the cattle—and the cattle safefrom them. In fact, the livestock end up appreciatingthe shade the solar panels provide in the open field.
Sunshine Farm gets enough up-front cash tocapitalize their own solar panel purchase. And for thenext 25 years, Sal and Sol can depend on a small landlease fee from each of the 45 families as a stablerevenue stream. When CSA/CSE member familiesvisit the farm, they can show their children wheretheir hamburgers and their electricity come from—inthe same field!
The example of Sunshine Farm is only onepossibility. A larger farm, with more marginal land,might decide to host up to 10 acres of solar panels orsome mid-scale wind turbines. They could providerenewable energy to a group of perhaps severalhundred consumers, who’d been organized into acooperative by a community-based nonprofit or foodco-op located in a nearby city. Or, a beginning farmer
wanted to install solar panels to provide electricityfor the farm and their home, but have never beenable to afford the capital investment.
Previously, when they did not have the capital topurchase inputs to their farming, Sal and Sol turnedto their CSA members to capitalize their land-basedenterprise. As it turns out, many of their CSAmembers also would love to put their capital to workon Sunshine Farm to harvest sunlight for electricity.Good organic folk, they realize that dirty fossil fuelsare harming our ecosystem and have been looking fora way to run their homes and businesses on clean,green renewables. They would purchase solar panelsto generate their own electricity—but perhaps theyrent their home, or live in a building that lacks asuitable roof or has too many trees or anotherstructure blocking the sun.
So, 45 of the 235 CSA families get together withSal and Sol. Together they decide to form aCommunity Supported Energy (CSE) project, in orderto put a remote net metered solar garden onSunshine Farm.
Above: Sheep relax under a large array of solar panels in the UK.
Left: An inspector checks out one farmer’s photo-voltaic panels.Photo: Cornell University Small Farms Program
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might choose to start a CSA/CSE where all membersshare both the food and energy harvests.
There was a time, not so long ago, when it seemedhard to imagine how we could grow the supply ofaffordable organic food. But together, we did it. Now,we need to work together to make clean, greenenergy affordable and available in our communities.Both the consumers and producers will have a role inthis endeavor. And, like a CSA, both consumers andproducers will benefit.
Now is the time for all of us to step up and live ourorganic values—not just in the food we eat, but alsoin the energy we consume. In the age of globalclimate change, energy use, like eating, is anagricultural act.
Krys Cail is a consultant working with small farm and foodbusinesses. In collaboration with two other consultantsshe has formed DE-squared, to develop communitydistributed electric generation through consumercooperatives. She lives and homesteads with her husbandin Ulysses, near Ithaca, NY. She has been a volunteer withthe NOFA-NY Policy Committee for many years, focusingon energy and land use issues.
Above: These wind turbines, on a farm in the UK, power 2,500homes.
Below: Wyoming cattle graze in peace under a wind turbine.
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the National Organic Program(NOP) in 2002. During the sametimeframe, NOFA-NY alsoexperienced an increase of slightlyover 250 percent.
The fuel for this increasecomes from the consumer—thegrowing proportion of Americanswho purchase organic food.Although organic food is widelyavailable at farmer’s markets and
grocery stores, domestic organicproduction is not keeping up withdemand, forcing large buyers toimport organic food from othercountries. More organic food iscurrently needed in both the U.S.and Canada and the demand isexpected to increase, at least forthe next few years, ensuring agood market for organic farmers.
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News from Certification
NOFA-NY’s organiccertification has shown anexceptional increase in 2015. Inaddition to the renewingoperations, we received 125applications for new organiccertifications. The increase camefrom 63 new farmers who aregrowing fruits, vegetables andfeed crops, raising livestock formeat and eggs, or tapping maplesyrup, plus 52 new dairy farms.We also gained 10 newhandlers/processors this year. Weexpect to conclude this seasonwith almost 800 certifiedoperations—an increase of 15percent for the year. New York isone of the top four states fororganic production, with morethan 1,000 certified organicoperations.
New York’s increase in organicfarms is part of a nationwidetrend. At the start of 2015, therewere 19,474 certified organicproducers in the United States, anincrease of 250 percent since theUSDA first began certification by
Demand for OrganicFood Continues to IncreaseCertification brings many benefitsby Pamela Coleman
Photo by Ethan Harrison
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News from CertificationD
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Ideal Time to‘Go Organic’
Clearly, this is an opportunityfor current organic farmers toexpand, and for conventionalfarmers to convert to organicproduction. Now is an ideal timeto become certified organic: thereare established farms to show theway, while the expanding marketoffers opportunities for newgrowth.
Converting from organic toconventional can be described as“learning a whole new way tofarm.” Luckily, the large numberof organic farms here in New Yorkmakes it easier to find mentorsand exchange ideas withneighbors, which speeds thelearning process for new farmers.Opportunities to visit other farmsthat grow crops in the sameclimate and soil conditions, suchas NOFA-NY Field Days, lead tosharing experiences, bothsuccessful and unsuccessful, sothere’s no need to “reinvent thewheel.”
A community of nearby organicfarms has other benefits as well.There is greater access to locallyproduced suppliers of organiclivestock feeds, organic covercrops seeds and organic breedingstock. Those farmers, in turn,have local buyers for their farmproducts. A critical mass offarmers encourages distributorsof farm supply items to stockfertilizers, pest controls and otherinputs approved for organicfarming, but not commonly usedby conventional farmers. Allfarmers benefit from increasedavailability of supplies anddecreased costs of production.
Organic farmers now havesupport at the federal level, too,with cost-share funds. Everycertified organic farm or handlercan have 75 percent of theircertification fees reimbursed atthe end of the year, up to a limitof $750 for each scope (e.g., crops,livestock, handling/processing,wild crops). For example, in 2015a new farmer with annual grossorganic crop sales of $65,000 paid
a certification fee of $925, plus aone-time fee of $75. At the end ofthe year, 75% of the fees arereimbursed, leaving a net annualfee of $250. Farmers with lowersales pay lower fees, and still getreimbursed for 75% of theircertification fees. Operators whoare certified for multiple scopescan receive up to $750 for eachscope, for a total of $3,000.NOFA-NY helps farmers navigatethe reimbursement process bymaking it as easy as possible.
Everyone BenefitsThis year’s growth in
NOFA-NY-certified farms isexciting for our staff. Of course,we’re happy about the increasingavailability of locally producedorganic food. But the benefits aremuch broader:
u Organic practices are healthierfor farmers, farmworkers andfarm families.
u Marketing opportunities makeorganic certification moreeconomically sustainable.
u Increased organic acreagemakes our state a better placeto live by reducing thepesticide contamination thatresults from conventionalfarming.
We all benefit from increasingthe acreage dedicated to organicagriculture!
Pamela Coleman is a certificationspecialist with NOFA-NY CertifiedOrganic, LLC.
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NOFA-NY News
has quickly become one of themost popular spots visited on ourwebsite, averaging 600 or morevisits per month. Our vibrantsocial media campaign(#farmsinfocus) was launchedover the summer on Instagram(https://instagram.com/nofanewyork) and Facebook(www.facebook.com/nofanewyork),generating increased awareness ofour many wonderful farmers andtheir products.
It’s great to see these onlinetools helping us connect farmersand consumers with a click!
Pasture Walk ExploresAlternative Forages
Cobblestone Valley Farm wasthe setting for NOFA-NY’s AugustField Day on “PasturingAlternative Forages.” Paul andMaureen Knapp hosted theworkshop at their farm in Preble,NY. Organic Valley, the event’ssponsor, provided lunch for the
group. We were fortunate to havethe rain hold off for the day—andto escape the summer heatbeneath a very large tent.
It is always a pleasure to visitPaul and Maureen Knapp’s farm,nestled in a valley in CortlandCounty. Certified organic since2000, Paul and Maureen are long-time members. They manage adiverse farm business growingpoultry, hogs and strawberries,while maintaining a dairy herd of50 milkers. Their farm has a richhistory, from its beginnings incabbage industry, growing for asauerkraut processing facility nextdoor that’s now an equipmentcompany. Paul and Maureen areexcellent farmers who are able toadapt to changing dynamicswithin their farm. They maintaina beautiful farm and are a fineexample of progressive organicdairy farmers. Uniquely, Paul’sexperience growing cabbage hashelped him to understand andmanage growing brassicas foralternative forages.
NOFA-NY LaunchesInnovative MarketingTools and Support forFarmers
In response to feedback fromour farmer members, NOFA-NYhas launched several programs tohelp support and promote ourCertified Organic and Farmer’sPledge farmers.
Our latest innovation went livein August: the NOFA-NY PriceIndex tool. While severalconventional price indexes arecurrently available, the keydifference is that the NOFA-NYPrice Index:
u Updates instantaneouslywhen data are added
u Is specific to New York StateCertified Organic and Farmer’sPledge farmers
u Includes regional data withinNew York State for improvedmarket comparisons
Price index tools are veryuseful for both beginning andexperienced farmers. They canhelp with price guidance orstabilization, future cropplanning, accurate organic pricingfor seasonal fluctuations or othermarket conditions that can affectpricing—such as the impact ofbird flu on egg prices or late blighton tomatoes. We are excited to beoffering this new online tool forour farmers.
In September, we also launchedour Farmer and GardenerResource Guide as an online,searchable directory(www.nofany.org/resource).Previously this guide was onlyavailable in printed form.
Online tools released earlierthis year continue to buildmomentum and support for ourfarmers. The Food and FarmGuide (www.nofany.org/directory)
Paul Knapp leads a NOFA-NY Field Day on Pasturing Alternative Forages, which theKnapps hosted last August at Cobblestone Valley Farm.
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NOFA-NY NewsD
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The workshop began with around of introductions ofpresenters and attendees, whichincluded a variety of folks frombovine to sheep farmers, newfarm owners and seed salesrepresentatives. Paul Knapp spokeabout how he began plantingalternative forages to helpmitigate the summer slump inpasture rotation. Today, heutilizes his alternative pastures—including kale, turnip, radish andsorghum-sudangrass—tomaintain production andcomponents during the entiregrazing season. Paul has also usedbuckwheat, triticale and peas asalternate forages in the past.
We ventured out to view thedifferent test plots of brassicas,comparing how they grew andhow the animals grazed them.Paul chose to graze his animals fortwo hours on an every-other-daybasis to allow the forages time forregrowth, and to avoidoverwhelming the cows’ ration.He balances the alternativeforages with perennial pasture,consisting mostly of orchard grassand white clover, with some redclover.
We viewed the most recentlygrazed plots and plots withregrowth, then retreated backunder our shady tent for a greatlunch provided by Organic Valley.After everyone’s belly was full, weheaded back out to view the
sorghum-sudangrass pasture. Many of the attending farmers
shared their experiencespasturing alternative forages—what has worked for them and theresults they have seen. There wasa discussion of how brown midrib(BMR) sorghum thrives in hotweather, while the brassicas thriveduring the cooler weather. Byrotating them during the season,farmers can use the two forages tomitigate the risk of low pastureyields due to weather variations atdifferent times in the summer.
Following an interestingdiscussion, we had the pleasure tosee a dry run of the’s Soil HealthTrailer that Fay Benson and histeam brought to the event. TheSoil Health Trailer is equipped tomeasure and demonstrate vitalphysical, chemical and biologicalcomponents of soil health. Oncethe equipment was in full workingmode, workshop participants usedpenetrometers to measure soilcompaction, and watched ademonstration of the ActiveCarbon test that measures howmuch food the soil contains forthe biological organisms thatsupport soil health.
We are grateful to Fay forbringing the trailer and explainingits capabilities, to Paul for sharinghis years of experience, and toTim Darbishire for contributinghis knowledge of forage options,seeding and maintaining a stand
and rotations. Paul observed howsuch Field Days are great forbuilding a farmer’s toolbox:Everyone can take home a fewthings that will help theiroperation down the road.
NOFA-NY is very pleased with the program and thankful to Organic Valley/CROPPCooperative for their support.
Meet, Vote, Be Part ofNOFA-NY’s Future
You’re invited to the NOFA-NYAnnual Membership meeting,which will be held on January 23at 11:00am during the 2016Winter Conference at the SaratogaHilton and City Center. While allare welcome to attend theproceedings, your membershipwith NOFA-NY entitles you tovote on important issues for theorganization.
To download a copy of allproposed policy resolutions andproposed board memberappointments to be voted onduring this meeting, visitwww.nofany.org/annualmeeting.
If you are unable to attend themeeting, you may submit a proxyvote via an online form atwww.surveymonkey.com/r/Proxy16,or by mailing a paper form whichcan be printed fromwww.nofany.org/annualmeeting.Proxy votes must be received bymail or via the online form by theclose of business on Friday,January 15.
If you do not plan to attend thefull Winter Conference, but areplanning to attend the meeting,you may contact the NOFA-NYoffice at (585) 271-1979 [email protected] to confirmyour attendance. You will need tocheck in to the registration deskfor a name badge when you arrivefor the meeting.
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In the Media
Book Reviewby Otis Maxwell
Amy Halloran is fascinated bygrains and the people who growthem. She has roamed theagricultural regions of NorthAmerica—New York and NewEngland, in particular—and divedinto intense conversations withfarmers, millers, maltsters andbrewers at a time when localgrains are making a comeback.
Why local grains, as opposed tomass-produced flour? They’refresher, and more likely to beprovided in an unadulterated andmore flavorful form. They are alsoavailable in far greater variety.And they’re supporting, and inmany cases building or rebuilding,an agricultural ecosystem fromscratch.
At one time, all grains weregrown locally. But the efficienciesof mass production shifted graingrowing to the Midwest andCanada, and grain processing togiant conglomerates. But in placeslike the communities surroundingIthaca and the Hudson Valley,farmers, processors anddistributors are deciding it’s timeto bring back local grains. Thechallenge is that you can’t do thisalone.
A grower of wheat needs a millto process the wheat berries intoflour. The miller needs a reliablesupply of quality grain and mustmake a substantial investment inequipment. And both need asupportive community that willbuy their products in a quantitythat makes them commerciallyviable. One more element is thenumber of trade groups (includingNOFA-NY), research universitiesand government programs thatprovide research, education andsometimes financial support forproducers of local and heritagegrains.
Witnessing the Rebirth of Local GrainsThe New Bread Basket:How the new crop of grain growers, plant breeders, millers, maltsters,bakers, brewers and local food activists are redefining our daily loafby Amy Halloran (Chelsea Green, 2015; www.chelseagreen.com/the-new-bread-basket)
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Planting herself in the middleof this rebirth, Halloran ispassionate about flour (her starchof choice happens to be pancakes,rather than bread) and wanted toknow why some of it tastes sogood. She talked to many peopleand, in The New Bread Basket,those conversations lead us (andher) to surprising places. Forexample, I was offered anexcellent wood-fired pizza slice ata college reunion in southernCalifornia. But until I read herbook, I did not realize that slicewas produced by an activist of thelocal grains movement—an artprofessor who grows grains in thesummer in New York, andproselytizes by driving aroundwith his oven during the schoolyear.
Halloran makes thesecharacters come to life. They telltheir stories and why they weredriven to do what they do. A largepercentage are career changers,very often with an engineeringbackground, who wanted to dosomething more meaningful with
their lives and made a financialsacrifice to do so.
Along the way you’ll also learna lot about grain and its uses: howbarley and other grains are maltedfor use in beer; how a grain millactually works (and the pros andcons of roller mills and stonemills); why DON (aka vomitoxin)is the scourge of small graingrowing operations; and muchmore. There’s also an even-handed discussion of today’sgluten controversy, and whyindustrial processing methodsmay contribute to the problemssome people have with wheat.
The author of The New BreadBasket is clearly on a mission toconvince consumers that it’sworth going out of their way, andpaying more, for breads and otherbaked products made with aningredient many consider acommodity—flour. Halloranquotes Danish baker TrineHahnemann, speaking at TheKneading Conference in Maine: “Idon’t think we should negotiatewith the farmers. I think it’s
really, really important that wenegotiate with the customers.That is our role, to say this is whatit costs… Because if you can’tmake a living farming, what’s thepoint?”
However, Halloran does herevangelizing not just with wordsbut with tangible proof: pancakes.They’re better than bread fordemonstrations because they cookup in minutes right in front ofyou, and you can taste thedifference fresh, local, organicgrains can make. And her recipe ison the last page of the book.
Otis Maxwell is an amateur bakerand food blogger. He writes theBurnt My Fingers blog atwww.burntmyfingers.com.
Amy Halloran will be on hand at NOFA-NY’s 2016 WinterConference to sign copies of The New Bread Basket on Friday, January 22 (6:15–7:15pm).
In the MediaD
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Checking the oats. Photo by Rachel Lodder
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Photo by Sue Smith-Heavenrich
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Farmers share responsibility forthe release of too much carboninto the Earth’s atmosphere. Mostscientists agree that rising carbondioxide levels are altering ourclimate’s weather patterns innegative ways. Long-existingecosystems are threatened, andwe are losing species in both theplant and animal kingdoms.
Agriculture has understandablybeen blamed as a majorcontributor to the amountof carbon dioxide in ouratmosphere. The use ofenergy intensive equipment,methane belchingruminants, syntheticfertilizers, degradation ofsoils and soil organicmatter, and the longdistance between wherefood is produced and whereit is consumed have all beencited as major causes of ourenvironmental troubles.
I am pleased to be partof Organic Valley/CROPPCooperative, which isconscious of this issue. Thishas led us to being proactivein reducing our carbonfootprint. We have initiatedsome first steps by workingwith the farms within ourcare.
A bright spot inagriculture is grass-basedfarming that relies on thebenefits of grazing. Since1981, the Rodale Institute inPennsylvania has been conductinga Farm Systems Trial based onside-by-side research on organicand conventional agriculturalmanagement practices.
The Institute’s research hasfound is that organically managedsoils can accumulate about 1,000pounds of carbon per acre-foot ofsoil each year, revealing a majoropportunity to increase carbon
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organic matter allows thesoil to store over 18 tonsmore carbon per acre.
I’m part of a group offarms who produce 100percent grassfed milk.Our combined 2,000acres, with an average ofsix percent organicmatter, allow us to offsetthe carbon emissions of6,617 Americans—or608,171 Zambians—forone year. By comparison,farms that feed higherlevels of grain averagethree percent organicmatter in their soils.Worldwide, if organicmatter in soils wereincreased by just onepercent, we couldsequester almost three-fourths of the carbon.
Farming systems thatwork in harmony withnature are a bright spot.They show how we can
produce food that is not onlynutritious and healthful, but alsotakes us a step in the rightdirection toward reducing theproblem of atmospheric carbon.
Expert organic farmer NathanWeaver, his wife Kristine and theirfamily are members of MadisonCounty's Amish community, living inCanastota.
The Organic Solution to Restoring Carbon inOur Soils by Nathan Weaver
sequestration through anemphasis on organicmanagement.
Jack Kittredge took this ideafurther in an article in The NaturalFarmer (summer 2014). Hepointed out that if we, as farmers,can focus on increasing theorganic matter in our soils, theresult would be an impressiveimpact on carbon sequestration.Every one percent increase in
Grazing farm animals on grass helps restore carbon toour soil. Photo courtesy of Organic Valley/CROPPCooperative
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NON-PROFIT ORG
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PERMIT NO. 280
LANC., PA 17604
Northeast Organic Farming Association of New York, Inc.1423 Hathaway Drive Farmington NY 14425www.nofany.org
