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Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond
Number 94 January/February 2012
Newsletter of thePennsylvaniaAssociation
for SustainableAgriculture
SAVE THE DATE!PASA’s Annual Meeting
Saturday, March 24, 201210am–3:30pmRegistration begins at 9amHarrisburg Area Community College’s (HACC), Wildwood Conference Center, Entrance #4
Details on page 17
PassagesSustainable Food and Farming Systems
PASA’s signature event — the Farming for the Future Conference was a success in early February. Widelyregarded as the best sustainable agri -culture gathering in the East, this diverse 4-day spectacular brought together anaudience of over 2,000 from 28 states and 5 countries. Those in attendanceincluded over 242 scholarship recipients, as well as over 1,100 farmers.
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Passages STAFF & OFFICEEditor: Michele Gauger
BOARD OF DIRECTORSPresident: Kim Seeley, Bradford County
Vice President: Jennifer Halpin, Cumberland CountySecretary: Mary Barbercheck, Centre County
Treasurer: Louise Schorn Smith, Chester County
Sara Baldwin, Adams County Roy D. Brubaker, Juniata County
Jerry Brunetti, Northampton CountyMelanie Dietrich Cochran, Cumberland County
John Jamison, Westmoreland CountyJeff Mattocks, Dauphin CountySusan Miller, Chester County
Jamie Moore, Allegheny CountyBrian Moyer, Berks CountyRita Resick, Somerset CountyHeidi Secord, Monroe County
At-Large Board MembersDave Mortensen, Centre CountyStephanie Ritchie, Maryland
PASA STAFFPASA HeadquartersPhone: 814-349-9856
Brian SnyderExecutive Director
Lauren SmithDirector of [email protected]
Cassie Marsh-CaldwellDevelopment [email protected]
Jean NajjarAuction Associate
Kristin HoyConference Manager/
BFBL Centre County Chapter Coordinator [email protected]
Michele GaugerDirector of [email protected]
Ted PaladaMember Communications Assistant
Megan EplerBusiness Outreach Coordinator
Rebecca RobertsonFarm Based Education Coordinator
Lisa DiefenbachHuman Resources Manager
Amy TaylorOffice Manager
Susan Beal, DVMAg Science Advisor
Dan ZettleBookkeeping [email protected]
Community OutreachHannah Smith
Community Outreach [email protected]
Eastern RegionPhone: 610-458-5700
Marilyn AnthonySoutheast Regional [email protected]
Ann McGinnisEastern Region Program Assistant
Billy TempletonMember Services Assistant — Northeast
Western Regional OfficePhone: 412-365-2985
Leah SmithMember Services [email protected]
Alissa MatthewsWestern Program [email protected]
Contributing Writers & Photographers
Zach Hawkins, Kristin Hoy, Ann McGinnis, Kenneth Mul-der, Sylvia Onusic, Rebecca Robertson, Kim Seeley, Han-nah Smith, Lauren Smith, Leah Smith, Brian Snyder.
Conference Photo Credit: Pat Little
Note to our Readers — If you are moving, please contactPASA to update your mailing address. Several of our publi -cations are sent via bulk mail service, which is not for-warded via the USPS. Contact [email protected] call 814-349-9856 to make an update.
Do you have a great article idea for Passages? — Wantto share a farming practice with members? We’d love tohear from you. Please contact the newsletter staff atnewsletter@ pasafarming.org.
Reproduction of Newsletter Material — please contactthe PASA office before reprinting or distributing materialscontained in this newsletter.
Deadline for March/April 2012 Issue: March 9, 2012
Advertising Sales: Ted PaladaPASA office, [email protected]
Layout: C Factor
Pennsylvania Association for Sustainable AgricultureP.O. Box 419
Millheim PA 16854-0419Phone: (814) 349-9856 • Fax: (814) 349-9840
www.pasafarming.org
PASA’s Mission is…Promoting profitable farms which produce healthy food for
all people while respecting the natural environment.
PASA is an organization as diverse as the Pennsylvania land-scape. We are seasoned farmers who know that sustainability isnot only a concept, but a way of life. We are new farmers look-ing for the fulfillment of land stewardship. We are students andother consumers, anxious to understand our food systems andthe choices that must be made. We are families and children,who hold the future of farming in our hands. This is an organi-zation that is growing in its voice on behalf of farmers in Penn-sylvania and beyond. Our mission is achieved, one voice, onefarm, one strengthened community at a time.
Find Use on Facebookpasafarming.org/facebook
Now on Twitter@pasafarming, @goodfoodhood
And YouTubeyoutube.com/pasafarming
PASA is an Equal Opportunity Service Provider and Employer. Some grant fundingcomes from the USDA and complaints of discrimination should be sent to: USDAOffice of Civil Rights, Washington, DC 20250-9410.
Passages is printed on recycled paper
January/February 2012
on the cover…
3 PASA Conference Review
6 Director’s Corner
7 PASA Board Perspective
8 Conference Photographs
13 Buy Fresh Buy Local Update
14 Fundraising
16 Membership Update
19 The Story of Jeff BiddleGrass Farming and Raw Milk
22 Food Alliance
24 The Case for Human-Powered Agriculture
26 Education Opportunities
28 Regional Marketing
32 Editor’s Corner
33 Classified Ads
34 Calendar
35 Membership Form
PASA honored outgoing (due to term limits) BoardPresident Kim Seeley, pictured here with his grandson Jack, at the conference. Quotes fromspeeches and writings during Kim’s time as president, including the one pictured on the cover, adorned the halls. Thank you for your service, Kim!
PASA is lucky to workwith Chef Ken Stout(pictured left) of thePenn Stater. Chef Stouthelps design our con -ference meals utilizingregional ingredients.Chef Mike Ditchfield of the Pennsylvania College of Technologybrings culinary programstudents annually toprovide additional support and labor.
PASA-bilities MainSpeaker and RadicalHomemaker ShannonHayes asked eachattendee to producesomething — food,music, art, writing, etc— to reclaim a pieceof self-reliance.
Zach Hawkins, ConferenceProgram Associate, gets hiswell-worn copy of Eat Heresigned by Brian Halweil.
We Salute Our Conference VolunteersPASA staff and board would like to thank our dedicated volunteers who helped make the 21st Annual Farming for the
Future Conference a success. Numerous volunteers are needed to put the conference together throughout the year. Weappreciate all of the people who donated their time and labor in the weeks leading up to the conference, as well as at theconference center during the event. Below is a list of folks who did just that, and helped staff get the conference going atthe Penn Stater.
FRIENDS OF THE CONFERENCEThose listed here have made a “friendly” donation, which helps offset overall conference costs,
ensuring an affordable conference experience to all who wish to attend.
Marilyn & John Anthony • Sara & Bruce Baldwin • Mary Barbercheck • The Barnhart Family — Prairie Grass Farm • Nancy &Bob Bernhardt • Blue Rooster Farm • Jerry Brunetti • Moie & Jim Crawford • Dancing Hen Farm — Don Hess & Joan Miller •Lisa & Duane Diefenbach • Melanie & Mark Dietrich Cochran • Pat Eagon & Jim Stafford • Four Paws Farm & Vineyard •Michele Gauger & Kevin Spencer • Glasbern Inn • Meg Gleason • Kathy & Wes Gordon • Jenn Halpin & Matt Steiman • Kristin& Steve Hoy • Sukey & John Jamison • Mary & Aaron Kolb • Gretchen Ludders • Beth & Ken Marshall • Cassie Marsh-Caldwell& Scott Caldwell • Matthews Family • Tracy & Jeff Mattocks • Ann McGinnis & Michael Lane • Milky Way Farms • Sue & KenMiller • Jamie Moore • Dave Mortensen • Holley & Brian Moyer • Jean & Ray Najjar • Patty Neiner & Lyn Garling • NorthernTier Sustainable Meat Coop • One Straw Farm • Rita Resick • Melissa & Thomas Reynolds • Stephanie Ritchie • Louise SchornSmith • Heidi Secord & Gary Bloss • Hannah Smith & Debra Brubaker • Lauren & Ian Smith • Leah Smith & Alberto Cirigo •Paula & Brian Snyder • Rick Stafford • Karen Styborski • Judy Styborski • Sandie & John Walker • Lucy & Rob Wood • Wye-brook Farm • Anonymous Donor
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PASA values all of the volunteers that help out before, during and after the con-ference. We couldn’t pull off our annual event without you! Pictured here volun-teers help insert meal tickets into conference attendee folders.
Scott Case
Erin Dugan
Mark Engle
Max Engle
Zach Engle
Bob Fox
David Fox
Greta Haney
Jeff Hawkins
Kira Lace Hawkins
Sarah Kelsen
Eric Long
Todd Hopkins
Kevin Spencer
Bonnie Tatterson
Dallas Tyree
Sara BaldwinMary BarbercheckSusan BealRoy BrubakerPeter BurnsSabine CareyMelanie DietrichCochranJenn HalpinT Marshall HartMena Hautau
Kristin HoyJeff MattocksBrooks MillerJohnny ParkerLee RinehartMaggie RobertsonRebecca RobertsonKim SeeleyHannah SmithLeah SmithCharlie White
The conference programming is put together by PASA Staff with the help of the
Educational Programming Advisory Committee.
Thanks to these conference volunteers!
If you are interested in learning more about this committee or would like to suggest topics or speakers for future conference programs, please e-mail Kristin at [email protected] or
call 814-349-9856 x 11.
Special thanks to Greener Partners (greenerpartners.org) for helping to coordinate
the kids program.
Conference CDs, DVDs and MP3s are available!Farming for the Future Keynotes and Workshops are audio recorded courtesy of:
Cocalico Audio • 187 East Church Street #205 • Stevens, PA 17578 • Phone: (717) 336-4179
Cocalico offers nearly all conference workshops and pre-conference programs on 80-minute audio CDs and MP3s. Not allrecordings will be available in MP3 format until after the conference. Not all programming is recorded. A select number ofworkshops are also offered on DVD. To purchase CDs or DVDs, please contact Cocalico to place an order.
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The Arias M. Brownback Scholarship Fund
Arias M. Brownback was raised on hisfamily’s farm in western Perry Countyand from an early age expressed an inter-est in farming. He attended his firstPASA conference at the age of 18. Seeingfellow farmers dedicated to sustainablepractices was a great inspiration to Arias.In his honor, PASA established the AriasM. Brownback Memorial ScholarshipFund. Formed in 2001, this memorialfund is intended to aid young and/ordeveloping farmers in reaching their fullpotential by helping them attend theFarming for the Future conference. Thescholarship expresses PASA’s commit-ment to providing educational opportu-nities for those wishing to learnsustainable agriculture techniques andmethods regardless of financial circum-stances. PASA would like to thank all
who have contributed to the Fund, fur-thering this vision and dream.
Through the generosity of our mem-bers and conference attendees, theBrownback Scholarship Fund continuesto grow. This year, the scholarship fundawarded full or partial conference fees to45 individuals. The fund is now receivingapplications from more people than itcan support, but we don’t want financialreasons to prevent anyone from beingable to attend. In addition to what thefund could cover, PASA extended sup-port to 7 more people. With the help ofsponsors who did not use all of theircomplimentary registrations, an addi-tional 16 people were able to attend.Thanks to sponsors Stonyfield, HarvestMarket, Nutiva, Johnny’s, Dairy Con-nection, Albert’s Organics and MidAtlantic Alpaca Association for helpingPASA bring more folks to the conference.
For those able to put hours towards theconference, PASA’s WorkShare programbenefited 35 individuals.
Additional Conference FundingThe Southeast PA Agriculture Indus-
try Partnership, an initiative of theChester County Workforce InvestmentBoard and the Chester County Eco-nomic Development Council (CCEDC),with grant funds received from the Penn-sylvania Department of Labor and Indus-try, offset costs to attend the Farming forthe Future Conference. This fund sup-ported 56 individuals and PASA wouldlike to thank the CCEDC for helping tobring more farmers and food activists tothe conference.
Each year we learn of agencies or indi-viduals offering their own financial sup-port to attendees, here are a few wewanted to acknowledge this year —FRESHFARM Markets offered eight$500 scholarships and the Historic LewesFarmers Market in Delaware offered five$500 scholarships.
Editor’s Note: This is a reprint of the speech given by PASAmember Anton Shannon of Lehigh County detailing his con-ference experience, which was made possible by the BrownbackScholarship Fund.
I was asked to say a few words about what this conferencemeans to me, and more specifically about the Arias M.Brownback Scholarship Fund. As I thought about thesethings I began to think of my generation, my class of farm-ers. Many of us in this room, and many eating out of cool-ers and crock-pots in their hotel rooms, are first generation(or first in a while) farmers, many landless. So many of usyoung and beginning farmers are desperate to make ourfarms work — desperate to re-learn skills almost gone, des-perate to re-build communities almost gone, to re-tooleconomies almost gone. To re-love a world almost gonebetween climate change and fracking, brought and paid forag policy and GMOs, sometimes it feels like we are farmingin the end times — though that never makes for a very pop-ular conference title.
But I say almost because at the very same time in so manysmall places across PA and beyond, there are another groupof farmers who have these skills and are using them to liveand work in cooperation with their place, its people and itsresources. I say almost because they too are desperate. Des-perate to pass on the skills, knowledge, culture and soilsthey’ve spent their lives learning and are still learning.
PASA, to me, is a greatgathering of these twogroups of farmers andeveryone in between.This conference allows usto come together to sharewith, learn from, inspire,and challenge each other.To remind us of pastways and invent newways to love ourselves,each other, our work andour farms.
The BrownbackScholarship seems to me,to be the height of thissharing. Everyone whosupports this scholarship
recognizes that those for whom this conference is mostneeded are exactly those who can least afford it.
I started Good Work Farm with my business partnerSarah Edmonds just about one year ago. We run the ubiq-uitous “small-scale diversified vegetable farm” that seems tobe the start-up of choice for many beginning farmers thesedays. We run a 50, soon to be 75, member CSA in theLehigh Valley, we do a small farmers market and a few
Scholarships Support Many to Attend the Conference
Anton Shannon of Good Work Farmin Center Valley, PA was one of this years’ Brownback Scholarshiprecipients.
continued on page 12
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Sustainable Ag Leadership AwardMary Seton Corboy of Greensgrow
Farms in Philadelphia, PA, winner of theSustainable Ag Leadership Award, startedgrowing small plantings of gourmet let-tuce in 1997. Today, Greensgrow Farmsis made up of a nursery, a farm stand anda 600-member Community SupportedAgriculture program, all housed on oneacre in Philadelphia’s Kensington neigh-borhood, the former site of a galvanizedsteel plant.
Corboy is quick to point out thatGreensgrow is not the result of “bigthinking.” Corboy was unable to attendthe conference, but farm manager, RyanKuck accepted the award on her behalfand shared a written speech from Mary.
“Today, a lot of seedlings, manymiles, sore backs, tears, dollars, relation-ships, struggles, joys, successes and fail-ures later I still find myself trying toexplain what we do. Greensgrow hasbeen on the receiving end-deserving ornot-of many awards and a fair amount ofrecognition in the last 15 years and I’dlike to say right here right now that wehave appreciated it all. But this PASAaward carries with it a weight that othershave not. Recognition from our peers inthe most important work there is —feeding our community and, being stew-ards of this great asset we simplisticallycall the environment — is particularly,both personally and professionally, mov-ing, yes moving, and I thank thoseresponsible for making this award possi-ble from the bottom of my usually cyni-cal cryptic heart.”
Sustainable Ag Business LeaderT. Lyle Ferderber accepted the Sus-
tainable Ag Business Leader Award onbehalf of his company, Frankferd FarmsFoods. Ferderber and his wife, Betty, leftcollege to return to the family farm inSaxonburg, PA, where they began grind-ing flour in the farmhouse with a smallgristmill.
“We bought small lots of grain fromother people and started grinding them,”said Ferderber. “All of the sudden, wewent from having one flour to three orfour flours to pancake mixes to having abit of a fledgling business.”
Thirty years later, the Ferderbers heada thriving farm, flour mill and naturalfoods warehouse.
“When we were young, holding a kidin our arms, we made deliveries to peoplewith kids in their arms,” said Ferderber.“Now 25 or 30 years have passed, andwe’re selling to the children. That’srewarding. It gives us pause to reflect.”
“We are excited to provide a platformfor these leaders to share their stories,”said Snyder. “There’s a good chance thatfuture award winners will be sitting in theaudience. We hope the PASA-bilitiesseries will send them back to their farmsand businesses with a renewed sense ofinspiration.”
PAST AWARD RECIPIENTS INCLUDE:
Preston Boop
Tim Bowser
Terra & Mike Brownback
Hope & Roy Brubaker
Jerry Brunetti
Herbert Cole
Past Sustainable Ag Business Award Winners
Sustainable Ag Leadership Award WinnersMoie & Jim Crawford
Ron Gargasz
Sheri & Steve Groff
Paul Keene
Mary-Howell & Klaas Martens
Kim Miller
Anne & Eric Nordell
Cass Peterson & Ward Sinclair
Robert Rodale
Joel Salatin
Lucy & Roman Stoltzfoos
Kim Tait
Linda & Don Weaver
big Burrito Restaurant Group
East End Food Cooperative
The Fertrell Company
Kimberton Whole Foods
Lady Moon Farms
Natural by Nature
White Dog Café
PASA’s Annual Leadership AwardsSustainable Food Leaders Honored at Conference
PASA was proud to present our annual Sustainable Ag Leadership and SustainableAg Business Leader Awards to Mary Seton Corboy of Greensgrow Farms and Frank-ferd Farms Foods, respectively.
The awards were presented as part of the PASA-bilities Leadership Award Series,sponsored by Kimberton Whole Foods, at the conference.
“PASA is proud to present these awards to a farm manager and a business propri-etor who exemplify the spirit of sustainability in agriculture and food systems,” saidBrian Snyder, PASA’s Executive Director. “This year’s honorees embody the versatil-ity and resilience required of those leading the way to a sustainable food future.”
T. Lyle Ferderber accepted the PASA-bilities Sus-tainable Ag Business Leader Award presentedto Frankferd Farms Foods. Pictured (L to R) BrianSnyder, PASA Executive Director; Terry Brett,owner of PASA-bilities sponsor KimbertonWhole Foods; T. Lyle; Brian Moyer, PASA BoardMember.
Mary Seton Corboy
Kimberton Whole Foods now makes the Sustainable Ag Leadership Award Series possible through its role as
PASA-bilities Sponsor.
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Dir
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rner I have written before about the formation
of an industry-led group called theUSFRA, which stands for the US Farm-ers & Ranchers Alliance, that burst ontothe scene this past summer pledging tospend $30M/year “to lead the dialogueon how food is grown and raised inAmerica” according to Bob Stallman,who chairs the USFRA and is also presi-dent of the American Farm Bureau Fed-eration.
As you would no doubt surmise, thisnew group was formed to answer the crit-icisms leveled at industrial farming com-ing from within the sustainable foodsystem movement. You would also not besurprised to find that the effort is largelybeing funded by commodity checkoffdollars — some of which are contributedby our members — as well as hefty dona-tions from Monsanto and other corpo-rate players. So in other words, if you arepaying into a checkoff system, you arepotentially also helping to support mes-saging that works against the marketingof your own, sustainably-raised products.This helps to reinforce the impressionmany of our farmers get that the com-modity checkoff system is actually a legal-ized form of organized crime.
And if that doesn’t get your attention,maybe hearing about what the USFRAadvises farmers to say to consumers will.In a training presentation acquired bysome friends and forwarded to me, I wasastounded to find that this new organiza-tion is advising farmers to talk with thepublic regarding just about everythingexcept for how they farm. One slide inparticular advises them to avoid whatthey called “language landmines” andtechnical “process-oriented” language.
That same slide is specific in recom-mending that farmers not use words likeTechnology, Innovation, GMOs, Antibi-otics, Hormones, Pesticides, Fertilizer andNitrogen. On another slide they talkabout ditching the technical talk and,instead, using language that is more “nat-ural,” including words like preventing,nurturing, resilient, healthy and — this isthe kicker — better tasting. They recom-mend that farmers not talk about big,lofty ideas like feeding the world anymore,and also emphasize the need to adopt astrategy of continuous improvement,which is something they rather directly
with the dominant, industrial paradigmthat now governs most of our food pro-duction. Nature always seems to get itwrong, and must be supplemented withvarious chemicals, trampled by ginor-mous machinery and even manipulatedat the level of genetic structure in order tomake it do what we want. And then alltoo often it adapts, and ends up dashingour best intentions anyway…at leastthat’s how the industrialists understandthe world.
Of course, we know different. Weknow that the tendency to diversify andadapt is exactly the thing that nature doesright, and that we would do well to emu-late it in that regard. We know that byobserving very carefully what happens onour farms and in the different ecologicalsystems in which our farms are situated,we can minimize the hazards and maxi-mize the benefits of our farming practicesto the economic, environmental and eth-ical contexts in which we operate. Weknow that within all life forms resides thecapacity not only to survive, but to pre-vail, and even to heal when things do notgo as we had planned. We know that themost successful farms will adhere tonature, not try to defeat it.
But I have some bad news. With allthe progress we’ve seen over the past twodecades, we are not currently winning theday. We are losing ground, and the rea-son, I believe, is twofold.
First, we are aiming at a moving tar-get. Whether we are talking about eco-nomics, the environment or the healthand welfare of our people — especiallywhen considered on a global scale —things are getting worse, and by someestimates, there is not much time to turnthe ship around. This is not a new idea toPASA members, or anyone who has beencoming to our conferences over the years,because a host of keynote speakers havereminded us over and over again what’sreally at stake. And as full as the confer-ence center generally is, there are just notenough farmers hearing this messagefrom us, or anywhere else.
The second, and to me more ominousreason, is that the other side — that is,the forces of industrialism that benefitfrom the status quo — are getting moreorganized in their efforts to avoid change,or at least to resist change that will comequickly enough to make a real difference.
If you have been following my recentcolumns, you probably noticed that
I’ve been a bit grumpy lately. Maybe“grumpy” is not the right word, but let’sjust call it my “persistent uneasiness” fornow, and I can assure you there areplenty of good reasons for all of us to befeeling this way.
There is otherwise much cause to becelebrating right now, including theachievement of twenty years of PASA asan organization, and the growth of thesustainable food movement in general, tothe point where sustainability itself isnow a mainstream idea. But there arestorm clouds just ahead that we would dowell not to ignore.
I’ve talked in various contexts aboutan increasing, and in some ways necessarydivergence of worldviews that now dom-inates our public discussions about foodand farming. I have likened that chasm tothe scientific dispute over whether theSun revolves around the Earth, or viceversa, that once took about 300 years,and not just a little violent persecution,to resolve. In our case the central conflictis over the role of nature in our farmingsystems…is it a friend or foe?
For PASA members, it’s almostunthinkable that anyone would considernature as the enemy of farming, butthat’s pretty much the status quo attitude
By Brian Snyder, Executive Director
Standing on theShoulders of Giants
continued on page 18
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PASA
Bo
ard
Per
spec
tive are too long and the pay not as good as
industry.At that time, CEO’s weren’t paid the
obscene amounts as today. The culturewas still mostly honest and there weremany available jobs. Today we have 20-year-old billionaires and corporationspretend that purchasing robots is a betterdecision than employing and educatingyoung people to perform real work.
I have never regretted that I returnedto our farm. Our brief detour down aroad of unsustainable dairy production
grown up in the undergraduate programof the PASA family for sustainable learn-ing. What a proud moment it is for me tolook at this amazing group of young lead-ers. Our organization is sustainablebecause of them and you. We haveamong our membership the necessaryhuman chemistry to lead the way to pro-tecting world sustainability. Youth can-not learn right from wrong unless theyhave real examples in their lives. Thebiggest reason our country is in such amess is our compromised values for pro-
was turned around after coming to myfirst PASA conference. That is when ourfamily farm joined the PASA family grad-uate studies program. Over the years, Ihave been lucky to have met many of youpersonally and your inspirations andteachings have made our farm what it istoday and where it is headed in thefuture.
I am forever indebted to the foundersof PASA for their insight into the futureof what our food systems would become,without common sense factored into thefood chemistry experiment our agricul-tural leaders condoned and funded. Les-sons learned from our hardest problemsbecome the fiber and fabric of life whichbuilds our character.
I want to remind you all about thePASA Annual Meeting on March 24 (seedetails page 14). I encourage all of you tomake it a priority to come to that meet-ing. We will have important votes aboutby-law changes. This brings me to aninteresting observation about differentopinions in our membership. Currently Ican poll a cross section of our membersand get a different answer about the needfor PASA to engage in policy work andon fundraising. I hear from members thatwe spend too much time on these. As along time farmer, I have seen enoughfailed farm policies and too much lobby-ing money buying improper influence.As President of the Board, I have always
ducing food. Chemically contaminatedfood starting sometimes at the farm andcontinuing throughout the processingsector, is undermining the intelligenceand well being of anyone who doesn’tunderstand sustainable eating. JerryBrunetti recently shared a quote with mefrom Ghandi, “A society can be judgedby evaluating the manner in which theyfeed their animals.” How will our societybe judged when future scientists studythe way we fed our kids?
My explanation for anyone who hasnever made the pilgrimage to a PASAconference is, “it will be…life changing”.PASA is your organization for trustwor-thy, honest information and knowledge,for farming and living sustainably. PASAmembers stand together every day toeducate, provide leadership and fosterrelationships that sustain our communi-ties. Our member successes are beingused as case studies for sustainable solu-tions about feeding the world with food,fit for our kids. You and I, as PASAmembers, can be proud that our animalsand children are being fed in a mannerthat will sustain future PASA members.
I started doing my undergraduatecourses 56 years ago, when I was born ona dairy farm and rode on my mom’s hipand my dad’s shoulders, as they showedme how to work hard, treat people fairly,have reverence for nature and encouragedme to get an education. They also toldme not to be a farmer because the hours
Editor’s Note: This is a reprint of Kim’sspeech given at the recent Farming for theFuture Conference in early February.
Our conference every year is a show-case of world-renowned talent. As I
walked around and observed the friend-ships reunited, the intense conversations,and the positive spirit that this groupexudes, I can only conclude that PASAhas become one of the most diverse, fairlybalanced member organizations to befound anywhere.
Why is it possible that Ann and I, andJess and Jack, could spend four days herefor the first time since joining PASA?Because my son has gained the knowl-edge, developed the strength, andfocused his determination to sustain ourfarm while we are gone. Shon is coveringmany bases at home right now managing250 dairy and beef animals, facilitatingour milk and meat deliveries to PennCollege of Technology, a customer of ourfarm for 12 years, and overseeing ourstore. His job would be better describedas full time with mandatory overtime.My mother still works full time every dayas well, cooking, serving, and bookkeep-ing at 87. She would call it part time,because it is only 40 to 50 hours a week.
Shon and Jess, and our youngest sonDane, and many of your children, have
By Kim Seeley, PASA board president
It Will Be Life Changing
I have never regretted that I returned to ourfarm. Our brief detour down a road of unsus-tainable dairy production was turned aroundafter coming to my first PASA conference.
continued on page 23
In the Youth in Farming pre-conference track, studentsfrom Radnor Middle Schoolexamine a jar of mixed beansthat speaker Tim Mountz ofHappy Cat Farm inherited from his grandfather.
During the design clinic, which was part of the Permaculture pre-conference track, speaker Dave Jacke of Dynamics Ecological Design illustrated the day’s lessons for attendees.
An enthusiastic student gains hands-onexperience with safe operation tech-niques during the Tractor Operation &Maintenance pre-conference track.
Attendees gather outside of the mobileprocessing unit as they prepare to seechicken processing step by step.
The Hands-On Poultry pre-conferencetrack held at Poultry Man LLC in Mifflinburg, Union Co, gave attendees practice at processing chickens.Speaker Daniel Salatin of Polyface Inc offered additional guidance.
Speaker Byron Shelton, of LandmarkDiversified, helped attendees plan for success in the two-dayHolistic Financial Management pre-conference track.
Our Future Farmers program got the kidsthinking about their dream farms. GreenerPartners coordinated the programming for the Sprouts and Seedlings groups.Thank you for all the hard work!
Warren Leitzel of Ecosophy Farm, located inWoodward, Centre Co, answers questionsabout his micro-farm following a workshopon growing food where we live.
A packed house listens to Keynote SpeakerBrian Halweil at the opening plenary.
Keynote speaker Brian Halweiltakes attendees on a journey ofhope — from Africa to Long Island— and encourages everyone totake community supported agri-culture to new levels to change theface of our food system.
Former board member John Hopkins spots a bid on the one-of-a-kind confer-ence image quilt donated by PASA member Ellen Tyree. This priceless itemwas part of our annual Live Auction during the Friday banquet.
Brian Snyder helps drum up bids for the Frankferd Farms Foods (PASA-bilities Award recipient) flours and mixes offered in the Live Auction. Proceeds from these items went to the Brownback Scholarship Fund.
Jennifer Kurian, of sponsor Wild forSalmon, is pictured here with her SilentAuction winnings, a beautifully paintedchair donated by Beverly Crow.
The Lexicon of Sustainability took attendees on a visual exploration of the words we useto describe our vision of agriculture. This project by Douglas Gayeton and Laura Howard-Gayeton was brought to the conference by FloreAnt Projects — Sustainability throughthe Art of Photography™.
Hoots ‘n Hellmouth provided lively music entertainment duringthe Thursday Winter Picnic, pictured here is Rob Berliner.
A hit during the new Discussion Sessionsoffered at the conference, Green Markethosted a regional small grains tasting.Speaker and sponsor Mary-Howell Martens,of Lake View Organic Grain helped to guidetasters through the variety of grain prod-ucts. Look for more grain programming asPASA partners with a number of regionalag groups on an OREI grant.
Chefs attending the Sustainabilityin the Food Service Industry pre-conference track comparepasture-raised and grain-fedmeats.
Conference sponsor Purple Mountain Organic’s booth in the TradeShowwas prepared to equip attendees for the growing season.
Karl Leitzel of the Farmland Preservation Artists passes the time with tunes. A portion of theproceeds from the show went tosupport PASA and the CentreCounty Farmland Trust.
In addition to sharing knowledge,attendees used the Seed Swap toshare their favorite regional vari-eties. In its second year, interesthas grown significantly in theswap. Plan your garden so you canbring some seed to share for 2013!
In the Building a Regional Staple Foods System dis-cussion session, attendees divided in to geo-regionalgroups to discuss strategies for increasing local pro-duction of staple foods.
Speakers Faye Burtch of Burtch BodyWorks, and Grace Lefever of SonnewaldNatural Foods, urged farmers and gar-deners to consider a practical use forthose nutrition-dense “weeds” theywork so hard to eliminate — eat themor even sell them!
Homer Walden (third from left) of Sunnyside Farm in Dover, York Co,showed attendees his farm layout and some equipment he utilizes.
PASA board member and conference sponsor JerryBrunetti of Agri-Dynamics LLC detailed the connectionbetween nutrition and cancer.
ADVERT ISEMENT ADVERT ISEMENT
restaurant sales. Coming from a non-farming background Ifeel I am always playing catch-up with the once traditionalknowledge and ways of farming.
With so many experienced farmers retiring, I feel underthe gun to learn as much as I can from the farmers at thisconference and the growers in my area. First, they serve asan example that it can be done and done profitably. Second,they graciously offer up their farms and their experiences ofhow to do it. The specifics don’t always fit my farm butmost often their wisdom and thought process are what helpto inform, inspire and refine my work.
Now farmers don’t generally accept charity very well.The decision to apply for scholarship was not one I under-took lightly. I thought how can I ask for funds from anorganization like PASA, when I know there are farmers inthis state who lost their whole crop, or worse, in the flood
and drought of this year. How do I solicit funds when myenterprise is relatively out from under the boot of govern-ment regulation, like say real milk dairies? How do I solicitfunds when there are folks trying to make a go of farmingthat are discriminated against institutionally and personallybecause of their race, their culture, their gender, or their sex-ual orientation? And yet the truth is that I wouldn’t be herewithout the financial support of the scholarship. The truthremains that now, when money is tightest, in these firstyears of my farm, this is when I need this conference themost.
Farmers may not accept charity well but they oftenaccept a helping hand from a member of a community theyfeel a responsibility to, and in turn give it back when able.I’m beginning to feel that responsibility to this extendedcommunity. I can’t wait to take the things I learn here, gohome, make my farm more profitable year after year, thencome back here and sit where you are, and overbid at anauction to support this great cause. Thank you! ■
Visit PASA online at www.pasafarming.org
Anton Shannon’s Speechcontinued from page 4
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■ Fayette & Greene CountiesFay-Penn Economic Development CouncilChapter CoordinatorDevan [email protected] x 222
■ Greater Lehigh ValleyNurture Nature CenterChapter CoordinatorLynn [email protected] or Serving Berks, Lehigh and Northampton Counties
■ Lancaster CountyLocal Steering Committee, with the assistance of the Local EconomyCenter, Franklin & Marshall CollegeChapter CoordinatorLinda Aleci 717-291-4293 or [email protected]
■ Northeast Region The University of Scranton Small Business Development CenterChapter CoordinatorsMaria Montenegro 570-941-7588 or [email protected] Hall 570-941-7588 or [email protected] Lackawanna, Monroe, Pike andWayne Counties
■ Northern TierChapter CoordinatorsRuth [email protected] Kathy [email protected]
Serving Bradford, Potter, Sullivan, Susque-hanna, Tioga and Wyoming Counties
■ PhiladelphiaFair FoodChapter CoordinatorsChristina Dowd215-386-5211 [email protected] Vaeni215-386-5211 [email protected]
■ South Central Cheryl [email protected] [email protected] Adams, Cumberland, Dauphin,Franklin, Lebanon, Juniata and PerryCounties
PENNSYLVANIA BUY FRESH BUY LOCAL®How to Plug In
The Pennsylvania Buy Fresh Buy Local® program has been celebrating the
abundance found in our Commonwealth since 2002, with the aim of mak-
ing it easier for Pennsylvania consumers to find, choose and appreciate
great local foods…and to support the farmers and lands which produce
them. Currently there are 13 active chapters in Pennsylvania. We create
local food guides (both in print and online) and organize events (such as
farms tours or tastings), among other activities. To learn more about
what’s going on in your region, contact one of the local chapter coordi-
nators listed below. For information on Buy Fresh Buy Local® chapters and
activities outside of PA, visit FoodRoutes.org.
■ Southeastern Pennsylvania (including Chester County’s Chapter)Chapter CoordinatorMarilyn [email protected] x305Serving Bucks, Chester, Delaware and Montgomery Counties
■ Valleys of the Susquehanna(including Centre County’s Chapter)Chapter CoordinatorKristin [email protected] x11Serving Centre, Clinton, Columbia,Lycoming, Mifflin, Montour, Northumber-land, Snyder and Union Counties
■ Western PennsylvaniaPASA Chapter Coordinatorfor Southwest PA:[email protected] Northwest PA:[email protected] Allegheny, Armstrong, Beaver, Butler, Clarion, Crawford, Erie, Forest, Indiana, Jefferson, Lawrence, Mercer, Somerset, Venango, Warren, Washingtonand Westmoreland Counties
■ York CountyYork County Agriculture Business CouncilChapter CoordinatorKim [email protected]
■ Statewide Program CoordinationContact:Megan [email protected] website support contact:[email protected]
Buy Fresh Buy Local® chapters in Pennsylvania are coordinated by thePennsylvania Association for SustainableAgriculture, on behalf of their nationalpartner, FoodRoutes Network. Toexplore your region’s food system fur-ther, hear about upcoming events andfind more ways to get involved, pleasevisit our website — www.buylocapa.org— or contact one of the folks listedabove.
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What is Buy Fresh Buy Local®?Buy Fresh Buy Local® (BFBL) chapters in Pennsylvania
are coordinated by PASA, on behalf of our national partner,FoodRoutes Network. To explore your region’s food systemfurther, hear about upcoming events and find more ways toget involved, visit buylocalpa.org
Be Sure You are Listed — get on the map at www.buylocalpa.org
Thousands of eager eaters each month use the map-basedsearch tool on www.buylocalpa.org to find local foods nearthem in markets, stores, restaurants and direct from localgrowers. Shouldn’t they also find your business there?
Even if you have your own website or Internet listingselsewhere, you don’t want to turn down the additional freeexposure you’ll get through a profile on our site — the onlinehome of the Pennsylvania Buy Fresh Buy Local program.
Signing up is quick and easy: visit www.buylocalpa.org/getonthemap
Already on buylocalpa.org? Be sure your listing is up to date!
If your business is already listed on www.buylocalpa.org,check to be sure that your information has been updated andyou are using all the available tools. Consider uploading apicture of your business to further personalize your profile.
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Ways to Give 2012Get Involved!
From your own backyard to the top ofMount Everest, the ways to give to PASAare endless! PASA members continue tosurprise us with their creativity in raisingfunds for the organization. Recent high-lights have included dinners in member’shomes, movie screenings, sales of promo-tional items, a listing on a wedding reg-istry, a portion of a business award, and ayoga fundraiser. What can you add?
Top Three Reasons Why the Ways to Give Program is Important to PASA
1. Each and every contribution is neededand goes a long way in maintaining andgrowing our programs.
2. These are opportunities for our mem-bers to be hands on and involved in oursuccess.
3. Ways to Give events can help educateconsumers, grow membership andincrease community building.
Want to get involved? Contact Development Associate
Cassie Marsh-Caldwell at 814-349-9856, x12 [email protected].
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● Trek for PASAThey are at it again! Steve and his 14 year-old son Randy are climbing Mount
Everest for the second year in support of PASA. Last year they successfully
climbed to an elevation of 18,500 feet and this year they are setting their
sights even higher with the goal of reaching 21,000 feet. For this fundraiser
to be successful, they will need the support of you! Please support Steve,
Randy, and PASA by becoming a sponsor, friend or supporter today!
How You Can Help
• Become a Climb Champion ...................................................................... $500
• Become a Summit Sponsor ...................................................................... $250
• Become a Friend of the Trek .................................................................... $100
• Be a Supporter and pledge a flat rate or per 1,000 feet
All Friends and Sponsors will be publicly acknowledged and all donors
will be given up to date information.
Visit www.crowdrise.com/trekforpasa or contact Cassie Marsh-Caldwell
for more details at at 814-349-9856, x12 or [email protected].
Steve and Randy Marks during the 2011 climb
● Johnson Matthey CoulourTechnologies in Downingtown, PArecently made PASA the partial beneficiary of anaward amounting to $1,100. Johnson Matthey(JM) is a specialty chemical company focused onprecious metals, fine chemicals and processtechnology with over 30 sites in the UnitedStates and over 100 sites worldwide. When JM,Downingtown, received the Sustainability ofPeople Site Award in December as a result oftheir carbon footprint and life cycle analysistraining that they provide their employees, theychose to donate a large portion of the awardproceeds to PASA — recognizing PASA as anorganization that shares their mission to pro-mote sustainability. It is evident when speakingwith the employees of JM that they take pride inencouraging one another to practice more sus-tainable choices both at work and in their per-sonal lives.
PASA is honored by this partnership andoffers a very special thank you to our friends at
continued next page
Fifth Annual Bike Fresh Bike LocalSunday, September 23, 2012
Registration available soon at pasafarming.org.
● Slow Food PhiladelphiaPASA’s Eastern Regional staff partnered with Slow Food®Philadelphia in December to host a seminar at The RestaurantSchool. The Slow Food movement was founded in 1989 tocounter the fast food trend. This educational organization is ded-icated to the stewardship of the land, food production, the revivalof the kitchen and table and of the education of consumers ontheir food choices. Slow Food agreed to share 50% of the pro-ceeds of the evening resulting in a $390 donation to PASA.
Johnson Matthey, Downingtown for this gift. Watch for theiremployees to continue their work by volunteering in the com-munity, engaging with local students about sustainabilityapplied to science, and on their bikes once again in support ofPASA at this year’s fifth annual Bike Fresh Bike Local event!
● Harrison’s Wine Grill & CateringWhile PASA members and supporterstraveled into State College for the 21stAnnual Farming for the Future Confer-ence, Harrison’s Wine Grill & Catering ofState College, decided to take part bydonating 20% of meal proceeds whenpatrons mentioned PASA. As a result oftheir generosity, this fundraiserbrought in over $200 in funds for
PASA. We give a special thank you to Harrison’s for their contin-ued and loyal support!
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GOAL#445
$ 2 0 2 , 8 3 5
GOAL$300,000
Development DashboardPASA entered its new fiscal year on July 1, 2011 and we are tracking meaningful statistics on our fundraisingsuccesses to share with our members. Watch this chart develop through the year until our fiscal year ends onJune 30, 2012. The below figures were calculated December 31, 2011.
PASA’s Fiscal Year is July 1, 2011– June 30, 2012
Sponsorship Revenue Annual Fund Revenue Number of Donors
$ 1 3 0 , 6 5 0
GOAL$136,000
Last Fiscal Year: $123,405 Last Fiscal Year: $250,445 Last Fiscal Year: 445 Donors
2# 1 9
PASA Harvest Celebration Benefit Dinner
Saturday, April 21, 2012 at 5:00PMJohn J. Jeffries Restaurant, Lancaster, PA
Consider joining us for a festivereception and four-course mealfeaturing regional ingredients.We are proud to hold our Bene-fit Dinner at the John J. JeffriesRestaurant — their uniqueapproach to dining is based ona dedication to a sustainableand local food-based economy.Our featured speaker, TerryBrett of Kimberton WholeFoods, has been involved in sustainable agriculture sincethe early 1980’s. Today, Kimberton Whole Foods is a lead-ing natural and organic food retailer, with four locationsand a loyal following of customers. Terry and KimbertonWhole Foods are committed to sustainability from the agri-cultural perspective, as well as from the economic per-spective, and operate on the notion that their actions sendout a ripple effect on the local economy.
Purchase tickets early, seating is limited!
• Table Partner (includes 8 tickets) .................................. $1,500
• Individual Tickets available on a limited basis
For complete info and to purchase tickets — contact CassieMarsh-Caldwell at [email protected] or 814-349-9856, x12. All proceeds benefit PASA and a portion of theticket price is tax-deductible.
SAVE THE DATE!
continued from previous page
Terry Brett
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NEW! Member 2 Member Programs
Member 2 Member Referral ProgramHelp Us Grow Our Membership and Receive A Reward!
Share the benefits of PASA membership with yourfriends and neighbors, and help build our network. PASAwould like to offer our current members an opportunityand small gift to thank you for assisting the organizationin recruiting new members. With a verified referral and dues payment by the referral (new member), you will be contacted by PASA for acknowledgement andcoordination of your reward! Details of this program wererecently mailed to members, to learn more visitwww.pasa farming.org/referral.
Member 2 Member Benefit Program
This program is designed to increase the bene-fits of PASA membership while giving our businessand nonprofit service providers additional expo-sure. Offering a Benefit is a great way to encouragethe trial of a product or service, offer discounts andspecial promotions to fellow PASA members andgrow your business! For more information pleasecontact Business Outreach Coordinator MeganEpler, megan@pasafarming .org, 814-574-9077.
Thanks to these PASA business members foroffering the following special offers exclusivelyto fellow PASA members:
● NEW! — We are proud to launch our PASAPrint Barn, in partnership with Small FarmCentral & FrontEnd Graphics. This service isdesigned to provide our members access to cre-ate, customize & print marketing materials youmay need for your farm or business. To take alook visit http://usa.netprintmanager.com/pasato browse the catalog!
● LP Bio Aglpbioag.com, 724-421-1211
– $25 off a 5-gallon pail of Petrix BXi
– 10% off all Nature’s Promise horse feed
– 15% discount on 34% Calf Pellet
● The Organic Mechanics Soil Companyorganicmechanicsoil.com, 610-380-4598
– PASA members can purchase productsdirect, paying wholesale prices. Pick-up atthe Modena location or receive full palletshipments.
● Solair Energy Incsolairenergy.com, 570-995-5747
– 5% off product or service
DON’T FORGET!Take a look at the back of this newslet-ter at the top of your address label toremember when your PASA member-ship expires. If yours expired on Decem-ber 31, 2011 — please renew today bycalling 814-349-9856 or visiting pasa-farming.org
Visit PASA online at www.pasafarming.org
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American Grassfed AssociationDenver, CO
americangrassfed.org
Carolina Farm Stewardship Association
Pittsboro, NCcarolinafarmstewards.org
FodderTechSandy, UT
foddertech.com
Furyworks ProductionsBluemont, VAfuryworks.com
FreshaPeel Hummus!Lancaster, PA
freshapeelhummus.com
Golden Valley Farms Coffee RoastersWest Chester, PA
goldenvalleyfarms.com
Heritage ConservancyDoylestown, PA
Heritageconservancy.org
Living Hope FarmHarleysville, PA
livinghopefarm.org
Meadow Creek Organics LLCYork, PA
meadowcreekorganics.com
MOM’s Organic MarketBowie, MD
momsorganicmarket.com
National Ag Library — Start2FarmBeltsville, MDstart2farm.org
Swissland AcresGlen Rock, PA
swisslandacres.com
Trickling Springs CreameryChambersburg, PA
tricklingspringscreamery.com
Slippery Rock UniversitySlippery Rock, PA
sru.edu
PASA STAFF AND BOARD WOULD L IKE TO WELCOME
THESE NEW BUS INESS MEMBERS AS OF JANUARY 27 , 2012
JoAnn Bevilacqua
Amanda Birk
Tracey Coulter
Elly Engle
Barbara Gerlach
Cynthia Iberg
Jeff Kurtz
David Lembeck
Irene Miller
Claire Murray
Ray Najjar
Caroline Owens
Chris Treichler
PASA STAFF AND BOARDWOULD L IKE TO THANK THE
FOLLOWING VOLUNTEERS
AS OF JANUARY 27 , 2012
Interested in Volunteering?PASA often needs volunteer assistance atevents, in our regional offices, aiding withspecial projects and more. We recognizehow important our volunteer base is to ouroperation and we invite you to getinvolved! Sign up to volunteer at pasafarm-ing.org/get-involved/volunteer today!
PASA’s Annual MeetingSaturday, March 2410am–3:30pmRegistration begins at 9am
Harrisburg Area Community College’s(HACC) Wildwood Conference Center, Entrance #4Harrisburg, PA
Spend a day learning more & givinginput about YOUR organization!
The Board of Directors decided tomove the Annual Meeting to a separatevenue other than the conference to allowmore time for discussions and feedbackfrom — you — our members. Please besure to join us to have a voice in PASA’spolicy positions, Board Director electionsand more. And don’t forget it is anothergreat opportunity to network with fellowPASA supporters.
All current PASA members are cor-dially invited to join your Board ofDirectors at our Annual Meeting. This isa free event, unless you opt to purchaselunch at the Conference Center (seedetails at right).
The Agenda:
• Learn more about PASA’s policy posi-tions including:
– food safety
– nutrient management & watershedprotection
– Marcellus Shale
– GMOs & the Farm Bill
• Find out about progress regardingPASA’s strategic plan
• Hear from nominees for the 2012Board of Directors election & acknowl-edge departing directors — Mary Bar-bercheck, Brian Moyer & Kim Seeley
• Vote on organizational bylaw amend-ments
• Review financial reports & activities
Pre-registration for this meeting isencouraged. RSVP at pasafarming.organnualmeeting
The Luncheon:
Ben Hewitt, author of Making SupperSafe and The Town That Food Saved willbe our special luncheon speaker.
Bring your own lunch or purchase ameal at the Conference Center. If youchoose to purchase your lunch, the buffetavailable will include soup, salad, sand-wich, dessert and beverages for $16.55 —payable at the conference center.
We look forward to seeing you there!
RSVP at pasafarming.org/annualmeeting
Luncheon speaker Ben Hewitt
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PASA Annual MeetingSaturday, March 2410am–3:30pm
Wildwood Conference CenterHarrisburg, PA
RSVP & details at pasafarming.org
ripped off from the language of sustain-able certification.
So here is the gist of the good advicefor farmers from the USFRA…don’t talkto consumers about what you’re doingon your farms; ask them how they feelabout their food.
You might be wondering how I’mable to have any optimism about thefuture at all. Sometimes I wonder thattoo. But it’s really not all that difficult tomaintain hope in the face of dire globalcircumstances and an organized, indus-try-fueled disinformation campaign…because every day on this job I get to talkwith farmers who are proud as can be totalk about what they’re doing on theirfarms! Now, isn’t it nice that we belongto a community that likes to talk abouttheir farming practices? At PASA, werealize that every conversation counts,and we encourage you to use process-ori-ented language whenever possible.
My other reason for optimism is thatevery day we find more giants in thiscommunity on whose shoulders we canstand in order to see a brighter futurecoming. Sitting among us today aremany examples of the giants I am refer-ring to. We have featured such individualfarmers and businessmen and womenover the years as speakers and award win-ners, and we have had several on thePASA board of directors. We will onceagain be honoring a couple leaders of thiscaliber tomorrow as part of our PASA-bilities award series. But today, I’ll justgive you two other very current examples.
Nearly a year ago, our retiring presi-dent Kim Seeley was in Philadelphia tospeak with an audience on the effects andpotential dangers of drilling for gas in theMarcellus Shale. On his way home thenext morning he got a call that his fam-ily’s farm store and dairy processing plantwas engulfed in flames, and of course allhe could do was continue the trip hometo see what was left. Today, they arenearly ready to fully reopen in a muchimproved, more sustainable type of facil-ity, and this July, Milky Way Farm willcelebrate 50 years of being in business.No one would have blamed them to shutdown permanently, and take their farm
in other directions, but it was their con-cern for the community they live in thatcounted most — “Where will they buytheir dairy products?” is a question Iheard repeatedly as they considered howdecisions would affect their customers.
Here’s another example. Just last fall,our good friends at the Rodale Institutehosted their inaugural Organic PioneerAwards banquet, and among the veryfirst award winners were PASA membersDrew and Joan Norman, who operateOne Straw Farm in Whitehall, MD.They can be very proud of that achieve-ment, and also proud to be operating oneof the nation’s largest and most innova-tive CSA operations. But that’s notenough for them. Just last week they vol-untarily surrendered their organic certifi-cation, because the NOP has so farrefused to approve the mulch productthey use on the farm that is made of100% biodegradable, non-GMO, corn-based material. You see, they just could-n’t stand to continue filling their locallandfill with dumpster loads of the petro-leum-based plastic they had used withNOP approval in the past. For them, thisis a matter of principle…they are notwilling to just accept the status quo, evenof the organic program, and instead arewilling to lead the way in insisting oncontinuous improvement!
Those of you who are just beginningto farm, or are hoping someday soon tobe farming, would do well to take heed ofthe example set by many PASA memberswho have come before you. Yes, therewill be many hardships involved in run-ning your farms…nature may be our“friend,” but due to our unfortunateprior negligence, this friend is becomingmore erratic and demanding all the time.And there’s nothing easy about sellingyour products once you’ve figured outhow to produce them. All of us in thisorganization commit ourselves to helping
you as best we can with these parts of theprocess.
But the really hard part will comewhen it’s your turn to make the toughdecisions that will take this entire com-munity into places we’ve never beenbefore, and help us break down the barri-ers to a more sustainable future that arebeing erected every day by the defendersof industry and the status quo. We willbe with you then, too, but you will beleading the way.
One of the biggest challenges we willface is the one I alluded to at the begin-ning…how to get the word to all thosefarmers out there who have not had anopportunity to hear it, or have so farrefused to listen. I believe it’s true thatPASA, and other organizations like this,are already speaking publicly on behalf ofat least 80% of the farmers in this coun-try, even though most of them do notknow it, and may not understand justhow much trouble they are in. We mustwork hard to inform them, and to wel-come them into this community, becausewithout a faster pace of change, we willall fail in our endeavor to head-off catas-trophe in economic and environmentalterms, and in our efforts to serve theneeds of a fast-growing world popula-tion.
You, the farmers of the future, areengaged in the process of creating a newfood system with every bold action youtake, sometimes running with, and atother times against, the prevailing cur-rent of laws and regulations. In thisPASA family, we all stand on the shoul-ders of the giants who have come beforeus, and with that special opportunitycomes the equivalent responsibility tofarm not just for today, but to cultivatethe versatility and resilience that willmake farming for the future, and eventhe future itself, a PASA-bility for ourchildren and grandchildren to enjoy. ■
Director’s Cornercontinued from page 6
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By Sylvia P. Onusic, PhD, PASA Member
It is near milking time at Bear Mead-ows Farm near Boalsburg just under theTussey Mountain in Central PA, not farfrom the Penn State Campus. The cowsare coming down from the pasture to thepaddock outside the parlor, occasionallybellowing a long moo, which says itsmilking time. I stand outside with theowner of the place and tell him that thecows look beautiful, and that I especiallylike the white one. Farm owner, Jeff Bid-dle says, “Yeah, it’s all pasture, and that’sElsie May, an old girl.” In fact, he knowseach cow by name, as well as their per-sonality and habits. Nearby three farmcats are lined up closely together in sil-houette, along with Jeff’s two guineahens, anticipating that something good isabout to happen.
Until 1948, farm fresh milk (rawmilk) and pasteurized milk coexisted
legally. But in 1948 a federal mandatorypasteurization law ended national accessto fresh milk. Now it is up to the indi-vidual states to determine if fresh milk islegal. In Pennsylvania we are fortunate tobe able to purchase raw milk at the farm-gate and in specific shops. In Virginiapurchase of raw milk by consumers is ille-gal unless you own part of the cow, as in“cow-shares.” In several other states, rawmilk is sold as “pet food.” The websiterealmilk.com lists the status of raw milkin the fifty states.
According to the Federal government,there are about 15 million raw milkdrinkers in the U.S. and the number con-tinues to grow. When people are askedwhy they drink raw milk, the majorityproclaim, ‘the taste.’ And Jeff’s milk islong and creamy, its distinctive tastedetermined ultimately by the soil andwhat is growing in it, something that theFrench call terroir. The plants and grasses
growing on Jeff’s fields and nourishinghis animals are the products of this ter-roir, which ultimately translate into tastymilk.
Another major contributor to the tasteof raw milk is the amount of butterfat itcontains. Cow breeds vary in the amountof butterfat in their milk with Jerseysbeing high fat producers. Jeff’s herd is avariety of breeds, among them Ayrshires,Jerseys, Guernseys and Holsteins, whichcontribute to the ultimate taste of themilk product in the bulk milk tank.Among his herd are four Holsteins,which he adopted from industrial dairies.He says that they are good milkers.
The types and number of bacteria itcontains also influences the taste of themilk.
We know that bacteria can be friendlyand good for digestive health, as well asuseful, helping us prepare fermenteddairy products like yogurt and kiefer(probiotic) or unfriendly (pathogenic)which can make us ill. Pasteurizationdestroys some pathogens but more so thefriendly probiotic lactobacillus bacteria,enzymes and healthful substances whichraw milk contains, like lactase, theenzyme which enables digestion of thelactose in milk. Pasteurization renders thelactase inoperable. But because the rawmilk still contains its lactase, many peo-ple who are lactose intolerant and cannotdrink pasteurized milk, can drink rawmilk, says raw milk safety expert, TedBeals, MD.
Jeff’s milk is the only raw milk that Ibuy in the area, which I could success-fully “clabber” or sour. Clabbering wasdone in my grandma’s day by putting acovered container of raw milk in a warmplace, such as on the back of a counter orin a cupboard, for a few days dependingon the time of year and temperature ofthe room, then used for drinking, cook-ing and baking. Clabbered or sour milk isa popular traditional beverage in Easternand Central European, as well as MiddleEastern countries, especially during sum-mer months. It has a refreshing smoothrich taste with an acid finish.
Sour is not the same as spoil. Pasteur-
PASA Member Finds Success and Happiness inGrass Farming and Raw Milk
Production: The Story of Jeff Biddle
A PASA member since 2005, Jeff Biddle’s milkingherd includes a variety of breeds, among themAyrshires, Jerseys, Guernseys and Holsteins.
continued on page 20
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ized milk will not sour, but it spoilsbecause undesirable bacteria in the milkcontinue to grow during the refrigerationprocess. Pasteurization does not kill allbacteria, molds and fungus. But in rawmilk, the probiotic bacteria multiplyretarding spoilage, and give the milk asmooth, rich taste with a tangy, refresh-ing flavor, which means that the probi-otic bacteria are of high quality andintact. Jeff said that off-flavors in themilk are caused by the “wrong kind ofbacteria present where it shouldn’t be.”
Important factors in preserving thetaste of the milk are proper chilling of themilk and holding at a specific tempera-ture.
The second reason people give fordrinking raw milk is for the health bene-fits. In the early 1900s, the ‘raw milkcure’ was successfully used at the MayoClinic for a host of diseases. Up untilWorld War II, many studies comparedthe use of raw vs. pasteurized milk in ani-mals and children, and most resultsfavored the use of raw milk. After themandatory pasteurization act came in,these studies ceased.
Raw milk contains many nutritionaland immune enhancing properties. Pas-teurization affects the nutritional qualityof the vitamins C, B12, B6, A and D inthe milk by reducing, inactivating,degrading or destroying the vitamin or itscarrier proteins. In fact, artificial forms ofA and D are added to pasteurized milk.Heat also denatures the protein in themilk, inactivates minerals, destroys thehealthful probiotics and the lactoferrin,which is necessary for absorption of iron.Lack of iron causes anemia in children, aserious condition which affects growth.Lactoferrin also kills a wide range ofpathogens.
Local athletes are also interested inJeff’s milk because of it health benefits.Tim Argiriadi, General Manager of Vic-tory Sports and Fitness in State College,recommends raw milk to his clients. AtVictory Sports, he says they see a varietyof athletes from professional to highschool. Tim explains, “Nutritional pro-tein is pivotal in the body’s ability to per-
form, and a great source of protein is rawmilk. The pasteurization and homoge-nization process denatures the proteinand it loses its constituent nutritionalquality making the protein no longer aseffective or bioavailable.”
He says that he has been drinking rawmilk for about three years, since one ofhis trainees brought some in to the gym.He is lactose intolerant, but tried rawmilk and now views it as “a good staple ina nutritional regimen,” it “brings a lot ofvalue, and packs a nutritional punch.”
Tim is especially interested in theCLA (conjugated linoleic acid) contentof the milk. CLA is important for athletesand plays an important role in proteinsynthesis and muscle repair.
We know that milk which is producedfrom cows on pasture is much higher inCLA than milk produced from grain andcorn fed cows. Research from Europeshows that CLA and Omega 3 fatty acidsare high in raw milk from cows on pas-ture and alpine grasses. Tim says Jeff Bid-dle knows a lot about raw milk andeducated him about it.
The government requires frequenttesting of raw milk to ensure that it is safefor human consumption, which meansthat it does not contain organisms, whichare harmful to health. Milk safety is anultimate goal in raw milk production.
In connection with milk safety, PennState researchers are conducting a USDA(U.S. Department of Agriculture) fundedstudy of permitted raw milk dairies inPA. Veterinarian Ernest Hovingh, PhD,http://vbs.psu.edu/directory/eph1, fromthe Veterinary and Biosciences Depart-ment in the College of Ag Sciences, isheading the raw milk part of the study.About 40 of the approximately 90 Penn-sylvania raw milk dairies with permits,including Bear Meadows Farm, wererecruited to participate in the study,which is part of a larger project entitled“Milk Safety Improvements for MilkingEquipment and Raw Milk Production.”
Researchers take samples of raw milkfrom the participating dairies over a settime period for analysis. Dr. Hovinghexplained that, “We are looking at theefficiency and effectiveness of bulk milkcooling, and monitoring the milk fat,milk protein, somatic cell count, stan-dard plate count, preliminary incubation
count, lab pasteurization count, Salmo-nella, Campylobacter, Listeria, and E.coli. Although not directly related to theobjectives of the project, we are also pro-viding participants with a ‘bulk milkmastitis pathogen analysis’ every month.This consists of culturing for, and report-ing on, common mastitis pathogens suchas Strep agalactiae, coagulase-negativestaphylococci, and others.”
He said that he is also planning a two-part confidential survey of Pennsylvaniaconsumers. Questionnaires will be dis-tributed by mail to purchasers of rawmilk from participant dairies, and to arandom selection of PA consumers, with-out regard for what milk they drink, ifany. Results from the study will be avail-able at the end of 2012.
More About the FarmJeff is a very distinguished looking
man who could be a doctor, lawyer orIndian chief, but he chose to be a farmer.Although he grew up on his parents’farm, he didn’t come to this professionearly on. He chose to become a mastercarpenter with a state of the art workshopand lucrative business in the local com-munity. I met Jeff when I was looking fora mantel for my fireplace. During thecourse of the creation of the mantel I gotto know him a bit. At our last meeting,when he was affixing the mantel to thewall of my fireplace, he told me he thathe just wanted to be a farmer and hangout with cows. He seemed very seriousabout his new vision. I didn’t see him forabout 6 years after that, and thought hewas still hammering away until I visitedthe Bear Meadows Farm recently.
When I first turned into the longdriveway framed by fields, and made myway down the farm road, it was like a stepback in time. The spring house was onthe left, then the farm house set on top
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the hill with crisscross curtains gentlyblowing on the lines below it. I had tocreep along so that I wouldn’t take out acouple of Jeff’s prime layers, some plumpRhode Island Reds ambling along. Butthey picked up to a strut when the wheelsof my car came too near and veered offsharply out of the way. The duck and herducklings made for the pond on the rightand nipped into the water. Then slowly Icontinued down to the barn, paddockand milking parlor. In the paddock anumber of young cows stared curiously atme but shortly went back to their busi-ness of wagging their tails to knock offthe flies. The farm dogs, Susie andBeauty, gave me a barking escort, all theway to the milking parlor
Inside the milking parlor, Jeff main-tains a consumer bulletin board, whicheducates his customers about the types ofbacteria in milk and the testing proce-dures required by various state and fed-eral agencies. He pointed out hislaboratory test papers, which were dis-played with explanations. The scoreswere good, in fact, exceptional — someof the best scores in the state it seems.
In Pennsylvania there is a set testing-program for farmers who sell raw milk,and now he has his milk tested every twoweeks. Jeff advised me to always ask tosee the lab work when I buy raw milk.
Every six months the state also per-forms ring tests for brucellosis, and theFederal inspector may inspect annually,including sampling about 40 of the hisco-op members’ farms at random. Ascore of 88 on the Federal inspection andabove is acceptable. Jeff has scored 100on many occasions.
The barn and sheds were immaculatewhite, clean, with just a scent of ‘eau decow.’ As he filled my containers from thebulk tank Jeff told a little about how hecame back to the farm. When Jeff and hisparents made an agreement that he couldfarm the land and raise cows, he startedout using conventional methods. Butthen came the milk glut and Jeff andmany other farmers were in serious trou-ble. He admits that he was very hesitantto start with raw milk, maybe fearfuleven, but after three months, there wasno turning back.
When he decided to produce rawmilk, one of his first tasks was to rehabil-
itate the pastures, which were damagedfrom conventional farming. He has about177 acres, 44 of those in pasture. He hadseen farms where the damaged pasturescould not be rehabilitated in a lifetimethey were in such poor shape from yearsof pesticide use. He used cow manure,chicken manure and planted Italian rye-grass, three different kinds of orchardgrass, two kinds of clover and four kindsof chicory to start the process. In fact his“salad bar” pasture today is home toabout 28 milking cows, and alive withmany different plants. In periods of dryweather he has a pasture planted withsorghum and Sudan grass, which isextremely high in energy and grows fairlywell during those times. But sometimes,he says, his cows just prefer dandelion orleaves from his chestnut trees.
Jeff observes his cows, and he says,“unlike humans, they know what theyshould eat.” He told me that they areselective and sample many plants. Oneday Elsie May will eat clover while on thenext day she prefers orchard grass. Thereare trees bordering on the pastures andsometimes a cow will wander over andmunch on some of the leaves, gettingsome tasty minerals.
When he first started the cows on pas-ture, he supplemented them with a baleof hay every day. But gradually henoticed that they weren’t finishing thehay, and preferred the pasture. Now theyeat only grass during most of the year,from mid-April through mid-December.His cows love the snow, he says. Lastyear, they were on pasture most of theyear. He pastures them in the winter inthe field where he will grow corn the nextspring. Daily he supplements with around bale of hay and what they don’teat, they stomp into the ground and whatthey do eat comes out as manure to fer-tilize the field.
Jeff milks his cows twice a day. But, hesays, cows like to be milked 2.4 times aday, according to dairy studies. He aver-ages 160 gallons a month, and sells about40 gallons of raw milk weekly for $3.00 ahalf gallon. The remainder of the milk issold through a local co-op. Raw milk isabout 13% of his milk sales, which pro-vides about 1⁄ 3 of the farm income.
Selling raw milk is a “no brainer,” hesays, considering the price of his feed
(pasture), health of his cows, acceptableprice paid for the milk, and the satisfac-tion he and his family get from produc-ing an excellent product.
It was clear that Jeff was in awe,pleased with the complexity yet simplic-ity, of the master plan. It was plain to seethat his cows were healthy and so was themilk, according to the lab reports he getsevery month. He told me that he worksvery hard to produce great milk — buthis customers are pleased- they bring himgifts that they make with his milk toshow their appreciation. One customeruses lactose from the milk to make beer.
He says that his customers are great.He does not advertise but “word getsaround” and gradually the customerscome. One family buys 11 half gallons aweek. I suspect, many of them also cometo have a good chat. Jeff is a good lis-tener. To show his appreciation, Jeffhosts a “customer appreciation day” inSeptember with live music, down-homefood, great company (including the farmdogs, cats, and guinea hens) and raw milkwhich kicks off with a farm tour.
Jeff is just happy with the way thingsare going, and plans never to go back toconventional dairy farming. He says thatgrass farming and producing raw milk is“just fantastic.” He has succeeded inhanging out with cows.
New customers get the first half gallonfree, so come on out!
Additional Resources on Raw Milk
● Farm to Consumer Legal DefenseFund, ftcldf.org (Raw Milk FoodSafety Resources and much more)
● Real Milk, realmilk.com/real-milk-pathogens.html (Those PathogensYou Should Know, speech given byTed Beals, MD, at the Third Interna-tional Raw Milk Symposium 2011.
● Weston A. Price Foundation, westonaprice.org
● Third International Raw Milk Symposium, farmtoconsumerfoun-dation.org/rawmilksymposium
Blogs:
● The Bovine: Freedom of Choice for Raw Milk Drinkershttp://thebovine.wordpress.com
● Hartke is Online: http://hartkeison-line.com
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Barbour’s Fruit FarmLocated on 132 acres in the Quaker
Valley region of Adams County, Bar-bour’s Fruit Farm (www.barboursfruit-farmandmarket.com) has been familyowned and operated since 1963.Stephanie & Lee Welty are fifth genera-tion farmers who took over managementof the farm in 2008 and continue to growa wide variety of apples, peaches, cherries,pears, small fruits and vegetables.
Barbour’s joins Three Springs FruitFarm in Aspers, PA and Red JacketOrchards in upstate New York as thethird orchard in the Mid-Atlantic regionto achieve the esteemed Food Alliancecertification. Barbour’s Fruit Farm &Market has certified their apples, pears,peaches, plums, strawberries and cherriesas well as their market garden/CSA pro-duction.
Dickinson College FarmDickinson’s 50-acre farm program in
Boiling Springs has been certified by
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Recent Food Alliance CertificationsFOOD ALLIANCE CERTIFICATION
STANDARDS INCLUDE:
• Protect and improve soil resources
• Protect and conserve water resources
• Protect and enhance biodiversity
• Conserve energy, reduce & recyclewaste
• Reduce use of pesticides, and othertoxic and hazardous materials
• Maintain transparent and sustain able food supply chains
• Support safe and fair working conditions
• No GMOs or artificial ingredients
• Ensure healthy, humane animal treatment, with no growth hormones or non-therapeutic antibiotics
• Continually improve practices
Food Alliance. Food Alliance Certifica-tion requires on-site inspection and com-pliance with rigorous standards,including minimized use of pesticides,soil and water conservation practices, andbiodiversity and wildlife habitat protec-tion.
The College Farm, which is alsoUSDA Certified Organic, cultivates anagricultural landscape that supports bio-diversity, promotes sustainable land man-agement practices and grows healthyfood for the Dickinson College commu-nity. The farm’s Food Alliance Certifiedfruits and vegetables are available throughtheir Campus Supported Agriculture(CSA) program, campus dining as well asfor sale at Carlisle’s producer-only farm-ers market.
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encouraged support for these two impor-tant issues. For PASA to have an impactwe must delve into well chosen policydebate. As for fundraising, if we want tocontinue the excellent work that ourmembers demand, we must reach out tothe benevolent among us.
Why do we sometimes need to focusour efforts on policy changes? Whenissues arise like freedom to choose a dietof your choice, let’s pick a basic foodwhich has been around a few centuries,like raw milk? Or another example wouldbe, do we want to eat an heirloom veg-etable or an unlabeled, genetically modi-fied, chemically fumigated variety? Howabout another example, when will wedemand an intelligent global energy pol-icy? Protecting the water we drink andthe foodsheds we cultivate must alwaysbe our first priority. The energy industryhas not demonstrated fairness with landowners. They have not been open and
honest about what they want to do onour farms. I live in the middle of theinvasion. PASA must be the voice of rea-son to convince our legislators that moreinformation is necessary and more safe-guards must be mandated. In addition,PASA intends to draft a Marcellus Shaledrilling policy statement, based on inputat the Annual Meeting. Our board ofdirectors needs member input for anintellectual discussion about PASA’s pol-icy statement. Members unable to attendthe Annual Meeting in March, can sub-mit comments on Marcellus Shaledrilling to [email protected] ormailed to PASA, Attn: Marcellus Com-ments, PO Box 419 Millheim PA 16854.We are a member organization, and your input is important for democraticrepresentation.
Why is it so important for us all tostay connected as an organization? Inde-pendently and individually, we live tofulfill our human need to survive, butcollectively we accomplish what is neces-sary for our civilization to survive. The
PASA members stand togetherevery day to educate, provideleadership and foster relationshipsthat sustain our communities.
PASA Board Perspectivecontinued from page 6
success of PASA members guaranteesmore attacks on local, sustainable,organic farmers by industry fundedpower brokers. We must stand togetherwith all organizations who want a sus-tainable future for their children. Wemust quietly and clearly tell our stories.We must demand policy change for ourchildren’s sake. We must always be readyand willing to fight for social conscious-ness and for healthy food.
If we stay committed to the PASAmission, if we stay connected as PASAmembers, and if we continue to makesustainable decisions, we build a founda-tion that you and I can be proud of! I relish the opportunity to work with all of you today and tomorrow, for the betterment of our children’s food andwatersheds. ■
Energy Intensity of NutrientsBased on data in Biocycle magazine, commercial compost requires
1097–8878 MJ per ton depending on process. This implies that for
us to cover one 100’ bed with ½” of compost requires a minimum
of 450 MJ of energy. According to our research, the total energy for
a season to manage 20100’ beds was only approximately 350 MJ,
meaning we would increase our energy budget 2500% to apply
compost to all of our areas at that rate.
Brinton, W.F., 2008. What’s your compost energy index. Biocycle, Jan/Feb 2008, pp. 53–54.
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By Kenneth Mulder1, Green Mountain College
Editor’s Note: This is part one of a two partseries on human-powered agriculture. Pro-duction details of their system will be pro-vided in the companion article to this one,to appear in the March/April issue of thisnewsletter.
The early warning bells regarding thepotential collapse of our agricultural sys-tem centered on the loss of our top soil.Later, there emerged concerns regardingthe use of toxic chemicals, perhaps theleading factor in the birth of the modernorganic movement. Starting in the1970s, further unease arose regarding ourreliance upon non-renewable resources,most notably petroleum. This led to aflurry of research on energy issues withscientists such as David Pimentel clearlydemonstrating the heavy reliance of ouragricultural system upon fossil fuels. Twodecades later, such fears have been aug-mented by a changing climate, yet ourfood system is more energy and carbonintensive than ever. Although agricultureis no different than many other sectors ofour economy in this regard, eating is lessoptional than most of our other con-sumptive endeavors.
The fix will not be easy. Figure 1shows recent levels of fossil inputs intothe US food system.2 The current systemis grossly energy inefficient with 7.4 calo-
ries of energy going in per calorie of foodenergy produced. Agricultural produc-tion alone operates at an energy lossmeaning more useable energy enters thefarm boundaries than leaves them. Of the2.2 quadrillion BTUs (quads) of energyused annually for agricultural produc-tion, approximately one third is utilized
just to produce fertilizers.3 The problemis clearly systematic, and the solution willrequire fundamental changes in how wefarm. Thinkers such as Richard Heinbergand Miguel Altieri have argued that at aminimum we will see a shift towardsmaller farms managed by a greater num-ber of farmers with a heavier reliance onnatural systems.
However, much of the current impe-tus on this issue is not concerned somuch with reducing the amount ofenergy going into agriculture as it is with1) making agriculture a producer of non-food energy and 2) switching over torenewable energy sources. Thus, we seesignificant funds coming from the USDAfor biofuels and wind farms as well as thedevelopment of solar and biomass sys-tems to run farms. But none of theseefforts address the systematic nature ofthe problem, leaving the conventionalparadigm largely untouched. It is alsoarguable that modern organic agriculturealso fails to address the systemic roots ofthe problem. Although it uses up to 50%less energy for crop production4, it gener-ally features a heavy reliance on energy-intensive machinery and importednutrients. Indeed, any reliance onmachine-intensive inputs such as seeds ormanure comes at a significant energy cost(see below).
The problem is a familiar one toorganic farmers, and we hear about it fre-quently from our critiques. How do wefeed an increasingly hungry world andyet be sustainable? We are running out ofland and farmers. Just forgoing chemicals
Former GMC student Evan Dale cultivatingour version of the three sisters — squashand corn with an undersown pea covercrop.
Figure 1. Total Energy Inputs into the USFood System.10.3 quads in to get 1.4 quadsin food energy out. (Heller 2000)
The Case for Human-Powered
Agriculture
The Green Mountain College System
Green Mountain College (GMC) is aprivate liberal arts college in Vermontnationally recognized for its curricularand institutional endeavors in sustain-ability. Cerridwen Farm at GMC is adiverse educational and research farmwith a strong focus on renewable- andlow-energy production systems. Human-powered vegetable production is the pri-mary production system utilized at thefarm though we are also conductingresearch in oxen-powered vegetable andhay production and renewably-powered-season extension systems. In particular,the Long Term Ecological Assessment ofFarming Systems (LEAFS) research proj-ect is collecting data assessing the land,labor and energy efficiency of human-,animal-, and machine-powered vegetableproduction.
Our vegetable production system hasseveral guiding values. Besides beinghuman powered, it is important to note
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and GMOs makes us idealists at best andeven villains to some. Despite such con-straints, I would argue that at least a partof the solution lies in converting much ofour agricultural production to humanpowered production and that this can bedone efficiently5. Human labor is fre-quently seen as a move backward, to atime when we were less knowledgeable,less secure, and physically discomfited.However, human power has severaladvantages, and thanks to the work inthis country of pioneers like John Jeavonsof Ecology Action and Eliot Coleman, wehave the tools and knowledge to growvegetables with human power in waysthat are not laborious and have thepotential to break our addiction to oil.
Indeed, our production experienceand research with human-powered veg-etable production at Green MountainCollege demonstrate that not only aresuch systems not arduous, but that theycan be economically, energetically andland efficient.
that our vegetable production system isalso very low input in order to conservethe energy embodied in such purchasedamendments as compost (see side box).Minimal tillage, permanent beds, highplanting density, and high diversity areother key characteristics. Our guidingvalues are as follows:
• Make use of appropriate and efficienttechnologies:Most data on human-pow-ered production come from agriculturalsystems utilizing tools similar to thosedeveloped hundreds of years earlier. Mygrandma’s multipurpose hoe does notmake the cut in our operation. My goalfor each job is to find the right tool thatlets me achieve my goals efficiently andpleasurably, and these tools exist inincreasing diversity and specialization.
• Maximize diversity: Our number oneadvantage in using human power is theflexibility needed to maximize diversity.In a quarter acre plot, I would hope to
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April 12Greenhouse TroubleshootingM&M Robertson FarmsSligo, Clarion Co.
April 27Food Alliance Certification ProgramOverview & Mock InspectionDickinson College FarmBoiling Springs, Cumberland Co.
May 8INTENSIVE LEARNING PROGRAM
Hands-on Small Ruminant Health:FAMACHA & Parasite ManagementSteam Valley Fiber FarmTrout Run, Lycoming Co.
May 20–23INTENSIVE LEARNING PROGRAM
High Stock Density Grazing & HolisticManagement Rotokawa Cattle Company(western location)Ligonier, Westmoreland Co.
FARM-BASED EDUCATIONWhat Are Field Days & Intensive Learning Programs?
Field Days are typically hosted on a farm, include a farm tour and utilize afarmer-to-farmer teaching model. Events typically run from 10am–4pm andinclude a meal. Field Days are listed in the annual Farm-Based Education Cal-endar and are open to the public.
Intensive Learning Programs (ILP) are statewide educational events thatoften have a participation limit to facilitate hands-on, focused learning. They areoften hosted at farms or in a classroom setting. ILPs may vary in length fromday-long to several days, and the fee for participation is driven according to themarket, materials used and experience level of the program.
For more information or to register visit www.pasafarming.org or contactRebecca Robertson, 814-349-9856 x20 or [email protected].
The full 2012 calendar is still being compiled, below are dates scheduled thusfar. A full listing will be mailed to PASA members soon and will be posted onpasafarming.org
What Are Regional Master Classes?
Organized by PASA’s Eastern andWestern Regional Office staff,Master Classes are shorter, region-alized education and/or network-ing events. They typically utilizethe expertise of knowledgeable areaproducers and local businesses andare shorter in length than FieldDays. Master Classes are typicallyscheduled on a month-to-monthbasis and are announced to mem-bers in those specific regions andposted on www.pasafarming.org
July 10IPM for Vegetable Producers: Insect &Disease ID, Prevention & TreatmentPSU Southeast Research and Extension CenterManheim, Lancaster Co.
July 13Intro to Value-Added Meats Processing North Mountain PasturesNewport, Perry Co.
August 18Dirt, Worms & Dinner: A Hands-on FieldDay for YouthDickinson College FarmBoiling Springs, Cumberland Co.
September 17Bioshelters: Managing Your Greenhouse as an Ecosystem in Year-Round ProductionThree Sisters FarmSandy Lake, Mercer Co.
Additional dates will be announcedsoon! EASTERN REGION
April 14The True Cost of ProductionTime TBDChester County Economic DevelopmentCouncilExton, Chester Co.Save the date for this timely class on howto interpret your profit/loss data and planfor your farm’s financial well-being. Con-tact Ann McGinnis, [email protected],610-458-3956
Education Opportunities
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April 14Introduction to Shiitake MushroomCultivation1–4pmEden Hall Campus, Chatham UniversityRichland Twp, Allegheny Co.Save the date for this introductory masterclass on log-based sustainable shiitakemushroom cultivation, harvesting, andmarketing. Contact Leah Smith, [email protected], 412-365-2985
May 8Greenhouse Salad Mix Production &Tomato Grafting9am–12noonWho Cooks For You FarmNew Bethlehem, Clarion Co.Take a tour and learn more about theorganic vegetable farming systems atWho Cooks for You Farm, with a specialfocus on greenhouse and high tunnelproduction. Contact Leah Smith,[email protected], 412-365-2985
June 23Sustainability is Continuous Improvement: Exploring What Works & Opportunity on a Pasture-based Livestock FarmLewis Family FarmsRochester, Beaver Co.Lewis Family Farms, owned and operatedby Jane Lewis, her son, Michael, and hiswife, Elizabeth, produce all-natural grass-fed, grass-finished beef and, morerecently, pastured poultry. Workshop par-ticipants will go through an evaluation ofthe farm highlighting what works, consol-idating ideas, and illustrating opportuni-ties for change. Contact Leah Smith,[email protected], 412-365-2985
March 2411am–1pm Winter Fruit Tree Pruning: Greener Partners
March 24 & 25Springing Good Intentions into ActionConference: The Home Grown Institute
March 312pm–4pm The Dirt on Compost: Dickinson College Farm
APRIL
April 2811am–1pm Seed Starting and Propagation: Greener Partners
April 282pm–4pm Inspired Centerpieces from Your Garden: Dickinson College Farm
MAY
May 2611am–1pm Backyard Bees: Greener Partners
2pm–4pm Landscaping for the Birds and Bees:Dickinson College Farm
JUNE
June 2311am–1pm Backyard Chickens: Greener Partners
June 302pm–4pm Foraging for Medicinals in Your Backyard: Dickinson College Farm
JULY
July 2811am–1pm Composting: Where: Greener PartnersJuly 282pm–4pm Ins and Outs of Renewable EnergyOptions for Home Owners: DickinsonCollege Farm
A full listing of Sustainability Schools isavailable at goodfoodneighborhood.org
What Are Sustainability Schools?
The Good Food Neighborhood™ (GFN) is PASA’s community outreachprogram, connecting people to their local farm, local foods and each other. TheGFN includes all PASA members, advocates and friends. While we primarily usesocial media to communicate the local foods movement message through thisprogram, bringing people together for events and workshops that foster thegrowth of the sustainable foods community is very much a priority.
PASA is partnering with organizations, groups and individuals to provide“Sustainability Schools”. The 2012 program offers a wide range of courses avail-able from composting to backyard poultry and beekeeping, from home energyefficiency to food preservation, and even home brewing and fermentation. Weare currently partnering with Dickinson College Farm (Carlisle, PA), GreenerPartners (Collegeville, PA), the Spring Creek Homesteading Fund (State Col-lege, PA), and The Home Grown Institute (Philadelphia, PA), and are in nego-tiations with other potential partners to bring Sustainability Schools to everyregion of the Commonwealth and surrounding states (contact Hannah Smith ifyou or your organization might be a good fit for the program).
For more information, contact Hannah Smith, [email protected],717-250-0725, or @goodfoodhood. Visit us on the web at www.goodfood-neighborhood or facebook.com/goodfoodneighborhood
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The Ohio State University’s Agroe-cosystems Management Program haslaunched a newly improved website toprovide entrepreneurs with the tools toexplore business ideas and build businessecosystems rooted in agriculture. Thesite, www.localfoodsystems.org, providestools for entrepreneurs to explore theregional resources available to supporttheir ideas, map existing and potentialsupply chains, and collaborate with oth-ers to develop their business conceptsinto reality.
The website was developed with sup-port from a USDA Regional Partnershipfor Innovation grant, and encompasses aregional, multi-state scope includingOhio, Michigan, and Pennsylvania. Proj-ect partners include Ohio State Univer-sity’s Agroecosystems ManagementProgram, the C.S. Mott Group for Sus-tainable Agriculture at Michigan StateUniversity, and PASA. Over three yearsin development, the site has grown toinclude over 60 collaborative discussiongroups and over 1290 members. Thenewest features on the site focus andenhance tools and resources for local foodsystem business planning and launch.
Casey Hoy, Project Director and Kel-logg Endowed Chair in AgriculturalEcosystem Management at Ohio StateUniversity, explains, “We have the peo-ple, land, and climate needed to producefresh, affordable, and healthy food.Encouraging the development of avibrant local and regional agriculturalsystem has the potential to generatewealth in communities and for familiesand enhances the quality of life for all.The Local Food Systems website pro-motes strong local economies by buildingbusiness ecosystems rooted in agricul-ture.”
The Local Food Systems websitechampions the idea of local businessesfunctioning like a healthy ecosystem, an
Localfoodsystems.org Website ProvidesTools for Businesses to Plan, Collaborate,Find CapitalNew on-line tools and resources promote strong local economies by building business ecosystems rooted in agriculture
WESTERN REGION
interdependent whole that ensures thesustainability of local and regional agri-cultural and food-based businesses. Abusiness ecosystem is the network ofbusinesses and supporting organizations,
including producers, suppliers, distribu-tors, customers, and service providersinvolved in the delivery of a specificproduct or service. To build a local foodsystem, all of these businesses have tocome together within a community orregion. Each business in the ‘ecosystem”affects and is affected by the others, andcooperative relationships strengthen thesuccess of all the businesses in the net-work. For example, the waste from onebusinesses can become the raw materialsfor the next (waste to compost or energyfor example), or together many busi-nesses can create a regional market oridentity.
In order to foster these collaborativebusiness networks to strengthen opportu-nities for local food and agriculturalentrepreneurs, the Local Food Systemswebsite provides unique tools for entre-preneurs to explore their business ideasand place them on a map. The interactivemap feature highlights collaborativeopportunities by mapping potential con-nections among businesses along supplychains. By matching one entrepreneur’splanned outputs with others’ planned
inputs, potential suppliers and customerscan make valuable connections, at theplanning stage. Once those connectionsare revealed, the website provides a plat-form for entrepreneurs and local businessowners to join forces and collaborate onlaunching many businesses, as an ecosys-tem. The website offers entrepreneurs theforum to create private or public discus-sion groups to explore their ideas and col-laborate with one another on finding thecapitals that they all need. The ultimatevision is that as these collaborative net-works develop into local and regionalbusiness ecosystems, business and com-munity capital will grow.
The business and entrepre-neurial users of the site arediverse and growing. Businessideas range from producers ofagricultural products, cafes andmarkets, cold storage rental, andwebsite and software develop-ment. Shagbark Seed and MillCompany recently shared theirbusiness case on the site. Thecompany is a prototype regionalscale processing facility,launched by the AppalachianStaple Foods Collaborative, that
works with Ohio farmers and offers field-to-table products made from organic andchemical free grains, beans, and seedcrops. Entrepreneurs exploring the pro-duction of staple foods, or who require astaple food product as an input, could listtheir own business idea on the site andfind a connection with and contact infor-mation for the Shagbark Seed and MillCompany, to help develop and supporttheir business concept. The initialresponse to the website has been verystrong. Both established businesses andentrepreneurs with new business con-cepts are interested in connecting andcollaborating with one another to build ahealthier local economy.
The growing community of entrepre-neurs, producers, and consumers can cre-ate a strong local economy by creatingnew locally-ownedbusinesses and jobs.The new Local Food Systems websitewww.localfoodsystems.org providesinnovative tools and resources to helplocal food system entrepreneurs growtheir businesses and connect and collabo-rate with others to strengthen businessecosystems.
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REGIONAL CONTACTS & DISCUSSION GROUP ADDRESSESDiscussion groups are open to PASA members only to join and discuss issues related to sustainable agriculture.
To join the group in your region, send an email to the appropriate address provided.
[email protected] Leah Smith412-365-2985 • [email protected]
[email protected] Marilyn Anthony610-458-5700 • [email protected]
South [email protected] Jenn Halpin717-243-5996 • [email protected]
North [email protected] Leah Tewksbury570-437-2620 • [email protected]
Delmarva Regionhttp://groups.yahoo.com/group/PASADelmarva
Marcellus Shale Grouphttp://groups.yahoo.com/subscribe/PASAMarcellus
Out of State discussion group addresses:
States North and East of [email protected]
States South and West of [email protected]
■ Farm Lease ConnectionLend a hand, lease some land! PASA’s
land leasing program, Farm Lease Con-nection (FLC), blends web technologywith personal communications to buildsuccessful farm enterprises between newor expanding farmers, and landowners ofall kinds.
Beginning farmers cite access to landas the number one barrier to farming.Increasingly, the next generation of farm-ers is coming from highly educated urbanand suburban backgrounds. Unlike pre-vious generations, they do not have accessto farmland through inheritance or family connections. At the same time,conscientious landowners across Pennsyl-vania have protected thousands of acresof land through being good stewards oftheir property themselves, to makingmore formal arrangements through con-servation and preservation easements.
FLC’s goal is to unite these landown-ers with farmers through the creation ofequitable land leasing to support sustain-able farming statewide and beyond.Parcels of land from ¼ acre to hundredsof acres are all potentially eligible for
EASTERN REGION inclusion. Watch for the FLC websitelaunch and links to the free applicationprocess. For more information, contactEastern Region Program Assistant AnnMcGinnis at 610-458-5700 x 305 [email protected].
■ SAVE THE DATE!Bike Fresh Bike Local — Chester
CountySeptember 23
■ SAVE THE DATE!The first ever Philly Farm & Food
Fest opens at the Pennsylvania Conven-tion Center Annex in Philadelphia onSunday, April 1. A collaboration betweenFair Food and PASA, Philly Farm &Food Fest ushers in the growing seasonfor locally raised foods and offers eaters atimely way to connect with a supply ofdelicious, affordable and sustainableproducts as spring arrives. The event willfeature about 80–95 farms and busi-nesses, as well as offering interactive chil-dren’s activities along with cookingdemonstrations and cookbook signingsby local chefs and authors. Get your tickets and further details at phillyfarm-fest.org
30
have at least 25 to 30 managed plantsspecies achieved through intercroppingand undersowing of cover crops, not tomention rotations. This diversity is keyto many of the ecological services thatmake our system efficient.
• Aim for a stable and diverse soilecosystem — the Live Web: Being lowinput means we need the soil to workextra hard for us. To enable this, we con-sciously develop what Dave Jacke calls“the live web”; plants feeding the organ-isms that protect and feed plants.6 Theplant diversity mentioned above is essen-tial to this goal. Similarly, we only halfjokingly refer to our growing beds as“sacred ground”: thou shalt not stepwhere thy food is growing.
• Economies of Scale: Human-poweredproduction for profit is not gardening.The right tools for a job often require acertain minimal scale to be economicallyefficient. There is certainly a manage-ment tension between being diverse andmimicking natural systems and achievingefficient scale, but this aspect is impor-tant to being economically efficient andthere are certainly techniques we do notuse such as deep mulch gardeningbecause the labor intensity is too high.
• Direct Marketing: One of the bigadvantages of operating at a human scaleis the ability to direct market. Low inputsmean profitability can be attained at ascale that is very amenable to scale-lim-ited marketing systems. Combined withour desire for a high level of diversity, ourvegetable production system is ideallysuited to either a farmers’ market set-upor a CSA.
• The farmer as ecologist-athlete: Oursystem engages both the mind and thebody. Human power requires an expen-diture of human energy, and there is adistinct need for physical fitness andexertion while at the same time insuringour bodies are equipped for the long hauland work remains enjoyable. Similarly,the necessary ecological efficiencies thissystem needs require the farmer to be an
ecologist of keen observation. Fortu-nately, intimate contact with the growingsystem is one of the primary strengths ofhuman power.
Production details of our system willbe provided in the companion article tothis one, to appear in the March/Aprilissue of this newsletter.
System Performance and EfficiencyEconomic, labor and land efficiencyOver the last three years, we have been
conducting scientific as well as informalresearch on the efficiency of our human-powered vegetable systems. This last yearin particular, as part of the LEAFS proj-ect, we collected detailed data on twenty100’ production beds as well as compara-ble data on our oxen-powered andmachine-powered growing systems. Ourdata and observations suggest that ourhuman-powered systems are labor, landand energy efficient and can be econom-ically efficient at the appropriate scale.
Of course the primary concern withusing human power is that there will be adramatic increase in the amount of labor.Our experience and data bear this out,but not to the extent that might befeared. In Table 1, we show time datataken for two of the most difficult tasksto accomplish relative to machine-pow-ered agriculture: tillage and cover cropincorporation. At $15 per hour, thesetwo tasks cost $15 and $10 respectively,or under 5% of anticipated gross yield. Itis true that when a bed gets overgrownwith weeds there is a higher price to paythan is the case with tractor power. It isalso true that we favor cover crops thateither winter kill, such as forage radishesand oats, or that are tap rooted and easierto undercut with the wheel hoe (datashown are for a field pea cover). Suchconstraints provide evidence that humanpower does require more contemplativemanagement.
Table 2 shows a broader picture incor-
Table 1. Time needed to accomplish two field tasks with human power.
Table 2. Measured labor and harvests for some human-powered crops in the LEAFSresearch project, 2011
Human-Powered Agcontinued from page 25
31
porating all labor inputs for certain cropsfor a season as well as yields. The data arefor a mix of crops, some that performeddecently and some that did not do aswell. The beans and tomatoes were inter-cropped as were the leeks and onions.Note that this does not include bed con-struction work as that is one-time work,and we did not add in greenhouse laborwhen transplants were used, which at thehigh end can be another hour of labor toproduce the 400 transplants needed for abed of lettuce. These issues aside, the pic-ture that emerges is not one of labor inef-ficiency. Similarly, the yields per unit ofland, extrapolated to an acre, show that agross income of $40,000 per acre is feasi-ble, and that is reducing value by halfsince processing and marketing labor arenot included. Given lower equipmentand input costs, this income goes signifi-cantly farther.
Finally, Table 3 displays how thehuman-powered treatment performed asa whole and in comparison to the animal-and machine-powered treatments. Witha record wet spring followed by a tropicalstorm and flooding in the fall, all systemsstruggled. As expected, the human sys-
tem performed the best in terms ofenergy and land efficiency. Energy effi-ciency in particular was significantlyhigher than in US conventional vegetableproduction. Energy return on investment(EROI) measures the energy produce bya system relative to the energy needed torun the system. In modern Americanagriculture, EROI values for vegetableproduction range from 0.26 (for cropslike spinach) to 1.6 (potatoes)7 comparedto 5.1 for our system. It is interesting tonote that over a third of the energy inputsinto the human system were in the formof the energy embodied in seed potatoesand cover crop seeds with potting soilbeing another significant input. Whenthe system requires inputs derived frommechanical agriculture, there is a signifi-cant loss of energy efficiency.
ConclusionWe are not alone in collecting quanti-
tative data to demonstrate the value ofhuman power in farming. I personallyhave derived a lot of inspiration from thework of John Jeavons and EcologyAction. While there is a great need forfurther research and development of
human powered technologies, the toolsand systems that currently exist are suffi-cient to produce vegetables successfullyand efficiently. And is there really any-thing so bad about employing a few morepeople in the growing of our food? I havethe pleasure of working every day withyoung adults ready for just such anopportunity.
References1. Farm Manager and Research Associate at Green
Mountain College. [email protected],802-287-2941.
2. Based on data from: Heller and Keoleian (2000)Life Cycle-Based Sustainability Indicators forAssessment of the U.S. Food System, The Uni-versity of Michigan — Center for SustainableSystems, Ann Arbor, MI, 1-60, CSS00-04.
3. Ibid.
4. Pimentel, D., Hepperly, P., Hanson, J., Douds,D., and R. Seidel. 2005. Environmental, ener-getic, and economic comparisons of Organicand Conventional farming systems. Bioscience55(7): 573–582.
5. Please note that I am also an oxen teamster anddraft animal enthusiast.
6. Jacke, Dave and Eric Toensmeier, 2005. EdibleForest Gardens. Chelsea Green Publishing, VT.
7. Pimentel and Pimentel, 2008. Food, Energy andSociety. CRC Press, New York, 2008.
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Table 3. Land, labor and energy efficiency of the three LEAFS production systems.
32
The Grapevineby Michele Gauger
■ Understanding Your Food Transportation CostsFrom the Land Stewardship Project
The real costs of moving good foodfrom farm-to-market include more timeand money than many farmers realize theyare spending. Land Stewardship Projectstaff members engaged in CommunityBased Food Systems work have adapted aseries of worksheets from an online calcu-lator developed by the Oklahoma Depart-ment of Agriculture, Food and Forestry.Visit landstewardshipproject.org/cbfed/food-transportation-costs.html for details.
■ An Innovative Idea to Help GrowPASA Membership!By Brad Berry, Snipes Farm & Education Cen-ter
PASA wanted to share an innovativeidea to help grow our membership thatwas shared with us by member Brad Berryof Snipes Farm and Education Center CSAin Morrisville PA (Bucks County).
Brad’s note is copied below, in his ownwords — PASA hopes some other mem-bers may consider offering a discount ofyour own if your customers become mem-bers of PASA…My name is Brad Berry and I am the head
grower for a 200-member vegetable CSA in
Edit
or’s
Co
rner
Morrisville, Pa — Snipes Farm and EducationCenter. We have offered a discount to ourmembers for the 2012 season — if any of ourCSA members become PASA members, weare giving them a discount on their share.Here is what we sent to our members last
week:If you sign up to become a member of
PASA you will receive an additional $25 off ofyour CSA membership for the 2012 season!So who is PASA and why do we value
them so much to offer you a discount on ourCSA for supporting them? As a farm, we believe the education of
farmers, legislators and consumers is criticalto our viability and success. PASA is dedi-cated to educating each of these groups inmany ways throughout the year and in sodoing plays a vital role in protecting ourfarm, consumers and other farms all acrossthe country. As farmers, we are a very busygroup of people and it is not always possiblefor us to get off the farm and make our voicesheard when it comes to legislative issuesaffecting our food security. Fortunately,PASA is our voice and our advocate for pub-lic policy issues. PASA works year round onthe local, state and federal levels to protectour right to maintain a small scale food sys-tem and your right to wholesome, locallygrown organic food. The more members the
organization has, the stronger that voicebecomes and equates to more influence inlegislation when it comes to food issues. It isa resource for consumers to stay abreast ofpotential threats to our food security and theimportance of local food systems. PASA hasthe success of our farm and farms like oursacross Pennsylvania in their greatest inter-est.I encourage you to visit pasafarming.org
to learn more about the organization and totake advantage of this discount for your2012 CSA share. Become a PASA memberand help the effort to protect your food, yourfarm and your rights. Brad Berry, Head Grower, Snipes Farm &
Education Center
■ Manure Management — Where’s the Poop?By Susan Beal, PASA Ag Science Advisor
In all the talk about the new require-ments for manure management planning,many folks are finding themselves askinghow they will need to respond to theseregulations.
While the actual words of the regula-tions are more complex, the highlights arethese: folks who produce manure on farm— and folks who use or store manure —need to have a manure management plan.
This regulation impacts not only stockowners but also those who use manure inthe production of vegetables, hay andgrain and other crops. And stock ownersinclude those who have driving and pleas-ure horses, those who may have a fewhead of animals on farm — as well aslarger farm operations. If an individual hasover five thousand square feet of culti-vated area, they will need a manure man-agement plan.
In determining the what’s next, con-sider these items:
There are clear definitions of CAFO(concentrated animal feeding operation)and the more recently defined CAO (con-centrated animal operation). These aredefined by the number of animals and theamount of land — and the determinationscan be found on the PASA website, at theconservation district offices and throughthe NRCS.
If your farm falls into these criteria, thenyou will have to have your manure man-agement plan formulated by a trained
■ Handbook for Natural BeekeepingThis new booklet is for beekeepers who want
to manage their hives naturally and support theoptimum health of their honey bees without syn-thetic treatments. The handbook covers allaspects of beekeeping — from apiary location tofoundation to management of pests and dis-eases — in 40 colorful pages (5.5” x 8.5”). Organ-ized clearly by topic, the contents are based onthe Apiary Standards of Certified NaturallyGrown (CNG) and include the list of allowedand prohibited substances for CNG beekeep-ing, as well as some definitions and techniques.Take a look inside and order onlineat www.naturallygrown.org/store, or send acheck to CNG, 540 President St, Third Floor, Brooklyn,NY 11215. $5 each plus $2 shipping.
33
Due to space we are unable to include full
details of all ads. A full listing is available at
pasafarming.org/pasa-classifieds and
pasafarming.org/employment
gallons a day. Priced between $550 and $900 depend-ing on age/pregnancy/stage of lactation. We are aclosed, grass-based herd. More information: keswick-creamery.com, email [email protected] orcall 717-440-4650.
FOR SALE — Trio of CVM/Romeldale sheep—greatstarter flock! Yearling ram, unrelated proven breedingewe and her daughter, all twins. Fabulous, soft woolcomparable to merino. $1500 for all 3, or best offer.610-793-1577 or [email protected]
FOR SALE— Tamworth Piglets at Owens Farm. Takingreservations for Tamworth piglets to be born spring2012. Sows are pastured year-round, farrow in Porto-Huts, and are fed a custom grain mix balanced withFertrell vitamin/minerals. $120 per piglet, $25 deposit.Located in Sunbury PA. Call 570-898-6060.
FOR SALE— Soft, colorful wool for needle felting proj-ects! CVM/Romeldale wool, hand washed and carded.Wool from one of the rarest sheep in America! Contact610-793-1577 or [email protected]
FOR SALE — Due in June to a registered Jersey bull.We are a closed, grass-based dairy. You can see moreinfo about our farm and farming practices herewww.keswickcreamery.com $1200. Email Melanie —[email protected] or 717-440-4650.
WANTED — Vendors / large commercial area offeredto produce vendors interested in a prime tourist loca-tion. Work your local Farmers Market when you wantbut this place is a buzz on weekends. Located betweenOil City and Tionesta — not far from the AlleghenyRiver and the National Forest. Call 814-676-1250.
FREE — Spent grain. Dock Street Brewing Co. is abrewpub in Philadelphia. We are looking for a farm thatcould use our spent grain as feed or compost. Averageabout 1200lbs a week, weekly or bi-weekly pick-upneeded. We store the spent grain in 33gal trash cans(we can help load). Contact [email protected]
Cla
ssifi
ed A
ds
food store in Greensburg, PA is looking for localorganic farmers to provide local organic produce andseedlings for resale. Contact Kara, at 724-836-3524 [email protected].
JOURNEYMEN FARM HELPERS — 2 FT experiencedhelpers sought by highly successful, diversified certi-fied organic fruit and vegetable farm. With over 30years of growing organic produce, Kretschmann Farmhas been very successful supplying Pittsburgh areaconsumers with their produce needs, now via a 1000+member CSA. We’d like to continue to build a stableprofessional crew with the help of highly motivatedand hard working individuals committed to farmingand sustainability. See www.kretschmannfarm.com forintroduction and application. References a must.
WANTED — Looking to purchase used equipment.Any or all of the following: basketweeder, Perfecta,discs, chisel plow, tine weeder, belly mounted cultiva-tion bar/sweeps, salad spinner. 570-745-2355 or [email protected]
WANTED— Looking for a farm, land, or pasture to rentin the Hughesville area of Eastern Lycoming County.How far I expand this spring depends on my access tonew resources, but I’m primarily looking for space toexpand my pastured poultry (chicken and turkey)[email protected]
FOR RENT — Beautiful 200-acre preserved farm forrent. Current CSA farmers moving from the farm, creat-ing an excellent opportunity for a progressive, ecolog-ically minded farmer. For more information contact:http://bardongoodbodyfarm.com.
FOR SALE — Purebred, registered Jersey family cows.We have 5 for sale, range in age from 4.5 years to 9years old. Some are fresh, 2 are confirmed pregnant,one is dry, due in Feb. They milk between 3 and 5
CLASSIFIEDS
Due to space constraints, we are not able to run full or allads. To view a full & updated listings go to pasafarm-ing.org/employment
FARM MANAGER — Looking for even-temperedfarmer for the 2012 season at Talmar Gardens, locatedon 10 acres within a 365-accre park in Baltimore, MD.This is a salaried position with housing and benefitsnegotiable. Send cover letter and resume to [email protected] or fax to 410-321-1466.
ASS’T FIELD MANAGER — Bare Foot Organics Farmnear Lebanon, PA is seeking an assistant Field Managerto help in the field production of organic crops for the2012 season. Crops will be sold through a 130+ mem-ber CSA program and weekly farm stand. Candidatesinterested should contact Philip Stober, 917-854-8200or send resume to [email protected]
INTERNS/ASSOCIATES— Jade Family Farm is seekinginterns/ associates for the 2012 season. We are adynamic, diverse farm growing mainly vegetables withsmall amounts of livestock, fruit, and a very lovelywheat field. Contact John, [email protected]
SEEKING BUSINESS PARTNER — Seeking a creative,enthusiastic partner for an upstart event business thatwill highlight seasonal, locally sourced food andemploy sustainable practices in all elements of eventdesign and implementation. If you have an entrepre-neurial spirit, dynamic personality, and an impeccablework ethic, let’s talk. Email: [email protected]
FARMER (S) WANTED— Looking for person or coupleinterested in starting and operating a CSA on my 145-acre farm in Eastern PA. Contact Tom Young 570-992-5338 or [email protected]
FARM MANAGER/APPRENTICES — GreenbranchFarm, Salisbury, MD. Organic Vegetables, PasturedPoultry, Grass-Finished Beef, Free-Range Hogs. Directmarket farm now accepting apprenticeships and man-agerial position. Apprentices must be willing to workhard April through November. Manager must havefarming experience. Contact Ted Wycall, [email protected], www.greenbranchfarm.com.
SUPPLIERS WANTED — Nature’s Way Market a health
EMPLOYMENT
help with mapping and calculations. The
website is free of charge but does require
that one uses the Firefox browser (avail-
able for download at no charge). For those
who may not have Internet access, please
contact your local conservation district,
the regional NRCS folks or contact myself
at the PASA office.
There are various workshops being
held about manure management
throughout the state. PASA is working in
collaboration with several conservation
districts and the NRCS to help make this
process as simple and painless as possible.
can be downloaded from an online source
(see the PASA website). While the book
might appear daunting, remember that
the first portion contains a bunch of expla-
nation about these regulations, including
sample plans, and the latter portion con-
tains charts and reference tables. The
actual plan really is only a few pages long.
In fact, some uncomplicated situations
may have a plan that is only a page or two
long, including the farm map.
And, speaking of maps, check out
PAOnestop.org. This is a website through
Penn State Cooperative Extension that will
plan writer. If you already have a nutrient
management plan that has been gener-
ated by another source (for example, NRCS
or a private consultant), then you are
already in compliance and simply need to
have the plan updated.
For those who do not fall into the
above two categories, it’s possible to write
your own plan. The workbook is available
through the local conservation district or
Farm Opportunity in Banos,EcuadorLand owner seeking responsible, self-motivated per-son/s with farm experience to live and begin farmingsustainably on a homestead outside Banos, Ecuador.Homestead is 5 hectares (12 acres), near a river, hashome and a spring on the property, and is locatedonly 20 minutes from Banos, Ecuador. Contact Jose:[email protected]. 202-294 5879 cell
The Grapevinecontinued from previous page
Cal
end
ar
March■ March 24PASA Annual MeetingDetails on page 14Wildwood Conference Center, Harrisburg PA
■ March 24**Sustainability SchoolWinter Fruit Tree Pruning: Greener Partners11am–1pm
■ March 24 & 25**Sustainability SchoolSpringing Good Intentions into Action Confer-ence: The Home Grown Institute
■ March 31**Sustainability SchoolThe Dirt on Compost: Dickinson College Farm2pm–4pm
April■ April 1Fair Food & PASA present Philly Farm &Food FestFor tickets & details visit phillyfarmfest.org
■ April 12*PASA Field DayGreenhouse TroubleshootingM&M Robertson FarmsSligo, Clarion Co.
■ April 14PASA Eastern Region Master ClassThe True Cost of ProductionTime TBDChester County Economic Development CouncilExton, Chester Co.How to interpret your profit/loss data and plan for your farm’s financial well-being. Con-tact Ann McGinnis, [email protected], 610-458-3956
■ April 14PASA Western Region Master ClassIntroduction to Shiitake Mushroom Cultivation1-4pmEden Hall Campus, Chatham UniversityRichland Twp, Allegheny Co.
For a full events listing visitpasafarming.org
*PASA Field Day For more details regarding Field Days visitpasafarming.org or contact Rebecca, 814-349-9856 x20, [email protected]
**Sustainability School — For details visitgoodfoodneighborhood.org or contactHannah, 717-512-5461, [email protected]
Introductory master class on log-based sustain-able shiitake mushroom cultivation, harvesting,and marketing. Contact Leah Smith, [email protected], 412-365-2985
■ April 27*PASA Field DayFood Alliance Certification ProgramOverview & Mock InspectionDickinson College FarmBoiling Springs, Cumberland Co.
■ April 28**Sustainability SchoolInspired Centerpieces from Your Garden:Dickinson College Farm2pm–4pm
■ April 28**Sustainability SchoolSeed Starting and Propagation: Greener Part-ners11am–1pm
May■ May 8*PASA Field DayINTENSIVE LEARNING PROGRAMHands-on Small Ruminant Health:FAMACHA & Parasite ManagementSteam Valley Fiber FarmTrout Run, Lycoming Co.
■ May 8PASA Western Region Master ClassGreenhouse Salad Mix Production & TomatoGrafting9am–12noonWho Cooks For You FarmNew Bethlehem, Clarion Co.Take a tour and learn more about the organicvegetable farming systems at Who Cooks forYou Farm. Contact Leah Smith, [email protected], 412-365-2985
■ May 20-23*PASA Field DayINTENSIVE LEARNING PROGRAMHigh Stock Density Grazing & Holistic Management Rotokawa Cattle Company (western location)Ligonier, Westmoreland Co.
■ May 26**Sustainability SchoolBackyard Bees: Greener Partners11am–1pm
■ May 26**Sustainability SchoolLandscaping for the Birds and Bees: Dickinson College Farm2pm–4pm
June■ June 23PASA Western Region Master ClassSustainability is Continuous Improvement:Exploring What Works & Opportunity on aPasture-based Livestock FarmLewis Family FarmsRochester, Beaver Co.Lewis Family Farms, owned and operated byJane Lewis, her son, Michael, and his wife, Eliza-beth, produce all-natural grass-fed, grass- fin-ished beef and, more recently, pasturedpoultry. Contact Leah Smith, [email protected], 412-365-2985
■ June 23**Sustainability SchoolBackyard Chickens: Greener Partners11am–1pm
■ June 30**Sustainability SchoolForaging for Medicinals in Your Backyard:Dickinson College Farm2pm–4pm
July■ July 28**Sustainability SchoolComposting: Where: Greener Partners11am–1pm
■ July 28**Sustainability SchoolIns and Outs of Renewable Energy Optionsfor Home Owners: Dickinson College Farm2pm–4pm
August■ August 25**Sustainability SchoolPreserving the Harvest: Greener Partners11am–1pm
■ August 25**Sustainability SchoolWhat is Happening in My Garden? DickinsonCollege Farm2pm–4pm
September■ September 22**Sustainability SchoolPotluck and Recipe Swap: Greener Partners11am–1pm
■ September 29**Sustainability SchoolSaving Tradition by Saving Seed: DickinsonCollege Farm2pm–4pm
34
35
Card No.
VISA MasterCard DiscoverExp. Date
Cardholder Name
Signature
Join PASA & Become Part of the Good Food Neighborhood™
— a community of people who care about local food & businesses
Membership & Contribution Form
Please clip this application and return with payment to:PASA Membership, PO Box 419, Millheim, PA 16854
or join online at pasafarming.org
DONATIONS
PAYMENT
Consider lending extra support to these two PASA funds.
The Annual Fund supports PASA’s basic operations.
The Arias M. Brownback Scholarship Fund helps thosewishing to learn about sustainable agriculture attend theannual conference regardless of financial position.
Nonprofit/Business/Permanent Business Partner MembershipPlease list up to two additional people associated with your business to receive individual membership privileges.
FULL PASA MEMBERSHIP OPTIONS
Individual $45
Individual — Two Year RENEWAL Membership (Save $10)
Note: Two year membership options are for current members RENEWING only! $80
Family/Farm Please complete field below $70
Family/Farm — Two Year RENEWAL Membership (Save $10)
Note: Two year membership options are for current members RENEWING only! $130
Sustaining Lifetime MemberPlease complete the Family/Farm Membership field below $1,400
Nonprofit Please complete field below $100
Business Please complete field below $150
Business PatronPASA will contact you for the 12 names of those to receive individual membership benefits. $500
Permanent Business PartnerPlease complete the Nonprofit/Business Membership field below $3,000
Family/Farm or Sustaining Lifetime MembershipPlease list all names for this Family/Farm membership. You may include children between theages of 14–22, and also multiple generations directly involved in the farm.
Check Payable to PASA
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Total amount due
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$
$
PASA is a registered 501 (C) 3 organization and contributions are tax exempt. The official registration and financial infor-mation of Pennsylvania Association for Sustainable Agriculture may be obtained from the Pennsylvania Department ofState by calling toll-free, within Pennsylvania, 800-732-0999. Registration does not imply endorsement.
FULL PASA MEMBERSHIPFULL PASA MEMBERSHIP BENEFITS
• A subscription to our bimonthly, Passages newsletter
• Discounted admission to our annual conference, field day & intensivelearning programs
• Invitations to other special events, such as membership potlucks & Harvest Celebration dinners
• Event promotion via our website & newsletter
• Free classified ad and discounted display advertising in Passages
• Voting privileges for board of director elections & bylaws
• Membership networking opportunities regionally & via PASA discus-sion groups
• Discounts on Buy Fresh Buy Local® partner fees (coordinated throughlocal chapters)
• Assistance with Food Alliance sustainable certification
• The satisfaction of knowing that you are helping to sustain agriculture in your region
MEMBERSHIP CONTACT INFORMATION Please list the main contact for the membership
Name
Company/Farm
Address
City State
ZIP+4 County
Home Phone Work Phone
Web Address
Are you farming: NO YES — how many acres:
How did you learn about PASA:
PASAPO Box 419 • Millheim, PA 16854
www.pasafarming.org
2012 Farming for the Future Conference Sponsors
PO Box 419 • Millheim, PA 16854-0419
PennsylvaniaAssociation forSustainable Agriculture
Non Profit Org. U.S. Postage
PAIDState College, PAPermit No. 213
PASA-BILITIES SPONSOR
G UA R D I A N S
AgChoice Farm Credit/MidAtlantic Farm Credit • Agri-Service LLC • American Pastured Poultry Producers Association • BCS America LLC • Delaware Valley Col-lege • Earth Tools Inc • East End Food Co-op • Eberly Poultry Farms • Local Food Marketplace • McGeary Organics • Mid-Atlantic Alpaca Association • Moyer’s Chicks• National Farmers Union • Northeast SARE • Southern Exposure Seed Exchange • USDA Natural Resources Conservation Service • Purple Mountain Organics •Schafer Fisheries
CHAMPION
Alba Advisors LLC • Albert’s Organics • Center for Rural Pennsylvania • Dairy Connection Inc • Future Harvest/CASA • Green Heron Tools LLC • Harvest Market • Johnny’s Selected Seeds • King’s Agriseeds Inc • Kretschmann Farm • Lakeview Organic Grain • Longwood Gardens Inc • LP BioAg Feed & Field Inc • Marushka Farms • Natural by Nature • The Organic Mechanics Soil Company LLC • Organic Unlimited Inc • Peace Tree Farm • Penn State Extension — Start Farming • Penn State University Press• Pennsylvania College of Technology — School of Hospitality • Pennsylvania Farm Link • Pennsylvania Grazing/Forage Land Conservation Coalition • Seed Savers Exchange •Seedway LLC • SF & Company — CPAs & Business Advisors • Sierra Club, PA Chapter • Tait Farm Foods • Tierra Farm • USDA National Agricultural Statistics Service • Weston A. Price Foundation & Farm-to-Consumer Legal Defense Fund • Wild for Salmon
ALLY
Brushy Mountain Bee Farm • Cornerstone Farm Ventures Inc • Environmental Fund for Pennsylvania • eOrganic • Filtrexx International • Fodder Tech • Four Season Tools • Harris Seeds •High Mowing Organic Seeds • Swissland Acres • Tuscarora Organic Growers Cooperative • Vermont Compost Company
SUPPORTER
MEMBERSHIP EXPIRATION DATE REMINDER Just a reminder to our members that your annual membership expiration date is printed above your mailingaddress (see above). Renew your membership via the form on page 35 of this newsletter, or by visiting www.pasafarming.org.
PAT R O N S O F S U S TA I N A B I L I T Y
