Jan-Feb 2004 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

8/9/2019 Jan-Feb 2004 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

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Number 46 January/February 2004

Newsletter of the

Pennsylvania

Association

for Sustainable

Agriculture

PassagesServing the Community of Sustainable Farmers, Consumers

and Businesses Throughout Pennsylvania and Beyond

I Livestock and Dairy Weve heard enthusiasm for hiswork and are thrilled to be welcoming Gearld Fry of BovineEngineering and Consulting to this years conference. In addi-tion to writing extensively for Stockman Grass Farmer, Fry has

been traveling around the nation offer-ing his expertise as a genetic consultant.(see article on page 14.)

Jim and LeeAnn Van Der Pol fromPastures-a-Plenty Company and Farmin Minnesota, will share success storiesfrom their grass-based farm where theyproduce chickens for direct sales, dairyreplacement heifers, eggs, corn, hayand oats. Their presentation will fea-ture their pastured pork enterpriseusing hoop houses with bedding toreduce capital costs and increase spe-

cialty sales.Jack and Anne Lazor of Butterworks

Farm in Vermont will present a com-plete dairy farm design detailing careand maintenance of an organic dairyoperation. They will also offer adviceon how to market value-added dairy

products. Their organic yogurt is available in health food storesall over the northeastern United States, including Pennsylvania.They also recently installed a wind turbine, which they hopewill provide 100% of the farms electricity needs.

Calling all APPPA members dont forget! American Pas-tured Poultry Producers Association (APPPA) will be hosting

their annual meeting in conjunction with the PASA conference.Several APPPA members will also be presenting five workshopsabout pastured poultry.

PASA is also offering workshops detailing on-farm cheese-making with Vicki Dunaway (Creamline Newsletter & SmallDairy News) and holistic dairy herd health with Hugh Karre-man, DVM.

I Vegetables, Fruits and Food Crops Whether youincorporate brambles into an orchard, start a pick-your-ownoperation or add a vineyard to your farm, presentations byrenowned experts and talented PASA members are sure to

By Heather HouseAt a recent field day, two PASA mem-

bers were observed waving goodbye toeach other with the words, See you inFebruary! Since we began advertising theannual PASA conference in June, over200 non-members have submittedinquiries for more information. Thisshows how much interest surrounds ourannual conference as excitement is build-ing and why not!

In addition to keynote speakers, PaulHawken and Anuradha Mittal, and a spe-

cial presentation by Percy Schmeiser (seearticle page 5), nearly 100 savvy farmers,influential activists and clever educatorsmake up an exceptional line-up of presen-ters for Farming for the Future2004. Con-ference attendees will benefit from cuttingedge information and inspirational storiesin the expanded program, which offers over 60 workshops dur-ing our regular two-day conference and four specialized tracksduring the pre-conference. As always, the conference programhas something for everyone! From seed saving and beekeepingto regional marketing and women in agriculture, producers andconsumers alike will surely benefit from information that willhelp them strengthen their participation in the food system.

I Policy and Activism Those interested in creatingsocial and political change will benefit from Anuradha Mittal(Food First) and Brian Halweil (World Watch Institute) dis-cussing the importance of local organizing in a global world.Complementing this theme in a second workshop, ElizabethHenderson (Peacework Farms) and Richard Mandelbaum(CATA) will share their new research into food systems andprovide a vision of what a socially just food system might looklike. And in case a CAFO trying to come into your communi-ty, Ken Midkiff of the Sierra Club will discuss successful organ-izing efforts on local levels to keep communities CAFO-free.

PATHWAYS to PROSPERITY:

The New Face of Agriculture

FARMING for the FUTURECONFERENCE

Continued on page 4

PASA S 2004


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Feature

2004 Farming for the FutureConferencestarts on page 1

Articles

9 Old Fashioned Bartering?It Never Went out of Style!

10 Farmer Profile: Abram Bucky Ziegler

12 The Irradiated Food Con

19 The Sweet Smell of Success

Departments & Columns

3 Membership Department

6 Directors Corner

7 Board Presidents CornerPASA-tively Speaking: Labeling

8 Business Member Profile:Spiral Path Farm

14 Farm-Based Education:Grazing Performance Its all in the genes

16 Regional Marketing

18 Grapevine: Editors Corner

20 Calendar

21 Classifieds Ads & Opportunities

2

Jan/Feb 2004

Passages STAFF & OFFICE

Guest Editor: Michele Gauger

Layout: C Factor

Advertising Sales: Michele Gauger,PASA office, [email protected]

Pennsylvania Association

for Sustainable Agriculture

114 West Main StreetP.O. Box 419

Millheim PA 16854Phone: (814) 349-9856 Fax: (814) 349-9840

Website:www.pasafarming.org

BOARD OF DIRECTORS

President: Kim Miller,Westmoreland County

Vice President: Kim Tait, Centre County

Secretary: Lyn Garling,Centre County

Treasurer: Chris Fullerton, Huntingdon County

Mary Barbercheck, Centre County

David Bingaman,Dauphin County

George DeVault,Lehigh County

Mena Hautau,Berks County

John Hopkins,Columbia County

John Jamison,Westmoreland County

Dave Johnson,Tioga County

Don Kretschmann,Beaver County

Brian Moyer, Berks County

Anthony Rodale, Berks County

Kim Seeley, Bradford County

PASA STAFF

Headquarters

Brian SnyderExecutive Director

[email protected]

Lauren SmithDirector of Development& Membership Programs

[email protected]

Heather HouseFarm to School Program Coordinator

[email protected]

Michele GaugerMembership Program Assistant

[email protected]

Brandi MarksOffice Coordinator/Bookkeeper

[email protected]

Regional Office

David EsonDirector of Southwest Programs

Phone:[email protected]

2

PASAs 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

landscape. We are seasoned farmers who know that

sustainability is not only a concept, but a way of life.

We are new farmers looking for the fulfillment of land

stewardship. We are students and other consumers,

anxious to understand our food systems and the

choices that must be made.We are families and chil-

dren,who hold the future of farming in our hands.This

is an organization that is growing in its voice on behalf

of farmers in Pennsylvania and beyond.Our mission is

achieved,one voice,one farm, one strengthened com-

munity at a time.

PassagesJan/Feb 2004 Contributors

WRITERS/CONTRIBUTORS: Martin Boksenbaum, Roy Brubaker, George DeVault, David Eson, MicheleGauger, Laurel Hoffman, Heather House, Kim Miller, Gayle Morrow, Eric Nordell, Patti Olenik, WardSinclair,Lauren Smith, Brian Snyder, Ruth Sullivan, and Leah and Johnny Tewksbury.

PHOTOGRAPHERS: Michele Gauger, Laurel Hoffman, Heather House.

PASA in the NewsHave you seen articles about PASA in your local news-

papers or other media? PASA is active across the state,

and wed love to know what coverage we are gettingin your area. Please clip any articles you see on PASA

and mail them to our Millheim headquarters to the

attention of Office Coordinator Brandi Marks.

Do you have a greatarticle idea for Passages?

Want to share a farming practice with members? Wed

love to hear from you. Please contact the newsletter

staff at newsletter@ pasafarming.org.

Deadline for March/April Issue: February 12, 2004.

Passages is printed with soy inks on recycled,chlorine-free paper

CONTENTS

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14

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By Brian SnyderThe past year was an exciting one for

all of us at PASA. In many respects, webegan to reach our potential as leaders ofa new agricultural revolution in the Com-monwealth of Pennsylvania.

While other ag organizations in Penn-sylvania continue a long, slow decline inmembership and interest that mirrors theunfortunate decline in numbers of farms

and farmers everywhere, we have quite adifferent story to tell. The membership ofPASA grew steadily through its firstdecade, finally reaching 1,000 in 2002.But then the number surpassed 2,000 in2003 and is still climbing by the day!

At its annual retreat in November, thePASA board of directors took stock of ourrecent successes and set a lofty goal. Toattain this goal, we will require the help ofeach one of our current members, to reacha membership level of 4,000 total mem-bers by the 2005 annual conference!

This goal, which to be sure will takeconsiderable effort to reach, is not justabout numbers or impressing our variousassociates and counterparts. In its essence,its all about two main objectives,

1. To strengthen our voice and programsleading to a sustainable future for farmsand farm families in Pennsylvania and

2. To build an organization that can standon its own two feet into the future. With-out the first objective, there is no mis-sionwithout the second there is no

credible chance of achieving that mission.

In a further indication of its strongdesire to reach out to both current andnew members, the board of directors alsopassed new editorial policies for ournewsletter Passages. Beginning with thisissue, which is labeled as January/Feb-ruary, we will publish bimonthlyinstead of quarterly. Our hope is thatmore frequent publication of a somewhatslimmer, though more focused newsletterwill bring more value to our members in

the form of more frequent communica-tion, more timely information and

enhanced advertising capabilities. As a member of PASA, you are in a

position to know best the value that thisorganization brings to your lives as farm-ers or as Kim Miller says, as eaters. Thismeans you are also the best possible mes-senger of that value to your friends, rela-

MEMBERSHIP DEPARTMENT

PASA BoardCharts Course

for Future

Mary Barbercheck

Penn State University,Dept.of Entomology

University Park,PA

R. Elizabeth Dropp &

Wesley W. Ramsey

Youngsville, PA

Claire & Rusty Orner

Quiet Creek Herb Farm

Brookville, PA

Lauren & Ian Smith

Spring Mills,PA

Melissa & Andrew Smith

Willow Creek Orchards

Collegeville,PA

John Stellmack

State College,PA

American Culinary

Federation

Laurel Highlands Chapter

Export,PA

American Pastured

Poultry Producers Assn.

Boyd,WI

Amsterdam Produce, Inc.

Mechanicsburg, PA

BCS America,LLC

Factoryville, PA

Duquesne University,

Environmental Research

Center

Pittsburgh, PA

Ernst Conservation Seed

Meadville, PA

East Coast Organics

Baltimore,MD

Greenmarket

New York, NY

The Hummingbird Room

Spring Mills,PA

LandServ,Inc.

Boalsburg, PA

Organic Valley of Farms

LaFarge,WI

Pennypack Farm

Education Center

Horsham, PA

PENNTAP

Penn State University

Middletown, PA

Plains Animal Hospital

Plains, PA

Poultry Man

Mifflinburg, PA

Professional

Recyclers of PA

Bellwood, PA

Sierra Club,

Pennsylvania Chapter

Kempton, PA

Whole Foods Cooperative

Erie,PA

NEW BUSINESS MEMBERS

NEW LIFETIME MEMBERS

tives and business associates. We have asaying at PASA headquarters that everyoneis either a member or a future member folks in the latter category only need tohear from someone in the former aboutthe importance of sustainable principles

to the future of our farms, communitiesand society, to know why they shouldjoin.

We are counting on each one of you todo just that as together we work to bringPASA to a new level of effectiveness andstrength. This organization has the poten-tial to rewrite the story of agriculture as wehave known it, from being a sad story ofinevitable decline and eroding public con-fidence to a story of invigoration, renewaland burgeoning public trust.

Its time to put your best foot for-

wardwe need your help!Editors Note: Share PASA membership

information with family and friends byusing the membership form in this newslet-ter, visit www.pasafarming.org, or contactPASA Headquarters to receive a packet of membership materials. I

Looking towards the future, PASA boardmembers and staff gather for the annual retreat.

New Lifetime and Business Members as of December 31, 2003

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Farming for the Future2004

Pathways to Prosperity:

The New Face of Agriculture

4

RECYCLE CONFERENCE TAPES

Wondering what to do with those oldaudiocassettes from past PASA confer-

ences? Probably never going to listen tothem again, but dont want to throwthem out? Well we have an idea for you!Bring your old audiocassette tapes tothe registration desk at the 2004 confer-ence. We will resell the tapes for $2.00with proceeds benefiting the BrownbackScholarship Fund.

inspire fruit growers.Interested in strawberry production?

Paul and Sandy Arnold of Pleasant ValleyFarm in New York will detail their annualstrawberry bedding system, as well as awhole farm design for fruit and veg-etable production. The Arnolds are well-known for their innovative, low-cost

techniques that make their diverse fruitand vegetable farm profitable.

Plenty of workshops will cater to ourmany vegetable producers. Hailing fromNesenkeag Cooperative Farm in NewHampshire, SARE educator Eero Ruuttilawill share tips on growing specialty cropsfor market. Recently profiled in the cur-

rent issue of the Snail, a Slow Food publi-cation, Ruuttila has the largest organicfarm in New Hampshire, with productionof 100 varieties of greens per season.

Organic grain producers Mary-Howelland Klaus Martin of Lakeview OrganicGrain will encourage us to thinkupstream when they help participantsidentify major production problems and

reveal strategies to deal with them. Addi-tionally, researchers from around theregion will speak on how to effectively usecover crops to improve production andreduce need for tillage.

Curious about the emerging topic ofagroforestry? Considering use of riparianbuffers or a new cash crop such as ginseng

Continued from page 1

A D V E R T I S E M E N T

on your farm? Then a mini-track on thistopic in conjunction with the Penn State

School of Forestry and USDA NationaAgroforestry Center is for you!Wow! There is a lot to choose from, so

we hope to see you at Farming for theFuture 2004. Complete information andconference registration information canbe found online at www.pasafarming.orgTo request a brochure by mail, please calPASA Headquarters, 814-349-9856. I


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Farming for the Future 2004

Right On Track: New Thursday Pre-ConferenceBy Heather House

Ever find yourself at the PASA confer-ence wishing for more? More workshoptime, more detail, more time for questionsand answers, more opportunities to network with like-minded folks? We haveheard you, and in response we have addeda third day to the 2004 Farming for theFutureConference.

The format for the pre-conferenceThursday will vary from our usual Fridayand Saturday smorgasbord-style confer-ence. Pre-conference participants willchose from one of four tracks and have thechance to spend the entire day learningabout that topic.

PRE-CONFERENCE TRACKS

New and Beginning FarmersOur conference committee got a kick

out of the proposed subtitle for this track:You want to do WHAT?If you are thinkingabout entering farming or are still greenaround the edges, let veteran farmers giveyou some advice. Explore market possibil-

ities, learn creative ways to get access toland without taking on debt and get tipson how to make a sound business plan. Inaddition to a panel of PASA farmers, spe-cial guests include Eric Tonsmeier fromthe Northeast Small Farm Institute, KathyRuhf from the Growing New FarmersProject, Marion Bowlan from Farmlinkand Eloise Vitelli from Women, Work andCommunity.

Women in AgricultureLast years Women in Agriculture

workshop was so well attended, we decid-ed to dedicate a whole track to the issue.Come network with other women in thefield who share interests and concerns.Find out how to get the tractor you need,bring creativity to your marketing mixand learn to use medicinal plants on thefarm. Well hear from lots of our ownPASA women, and welcome MaryPeabody from Vermonts Womens Agri-culture Network.

Small Ruminants

At PASA we keep hearing Get moregoat and sheep workshops! Topics in thistrack will surely benefit the novice and

expert alike, including meat marketing byTatiana Stanton of Northeast Sheep andGoat Meat Marketing, cheese-making byVicki Dunaway of the Creamline Newslet-ter, parasite control by holistic vet JoeMcCahon, basic and advanced nutritionby Robert van Saun and rare breeds byfarmer Colleen Kozlowski.

Timber Framing:

Build a Corn Crib on Site

The title of this track speaks for itself.Hugh Lofting and crew will lead par-ticipants through a hands-on activitybuilding a timber-framed corn crib. Par-ticipants will learn scribe rule layout andenjoy hands-on activities using traditionalmortis and tenon joinery.

Dinner with PercyIf you cant make it early onThursday, be sure to be at the

Penn Stater in time for dinner!

Registration is required for

Dinner with Percy a won-

derful winter picnic buffet.

Enjoy an evening of good food

with friends and a stimulating

discussion about implications

of seed patents and farmers

rights. Percy Schmeiser will tellPercy Schmeiser

his compelling story about alawsuit that turned his life

upside-down. In 1998, Mon-

santo brought a case for

patent infringement against

Schmeiser, claiming Schmeiser

intentionally saved seed from

a canola crop cross-pollinated

by Monsantos genetically

modified Round-up Ready

product.Schmeiser is adamant

he never wanted the geneti-

cally modified seed, and thatthe cross-pollination ruined 40

years of seed saving work.

Come hear Percys side of the

story fresh from an appear-

ance with the Canadian

Supreme Court.

Editors Note:To register

for "Dinner with Percy" visit

www.pasafarming.org or call

PASA Headquarters.Ticket

availablitiy is limited.

Register Today!There is something for everyone at the 13th Annual

Farming for the Future Conference, so dont miss out!

Reserve your place today by registering online at

www.pasafarming.org

or call PASA Headquarters at

814-349-9856for a complete brochure.

You wont be disappointed.

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I recently attended the annual FarmJournal Forum in Washington DC. This

was the third year in a row I have had anopportunity to do this, thanks to the very welcome support of the W.K. KelloggFoundation.

The forums I have attended were veryinteresting for a few reasons, not the leastof which is the opportunity to hear direct-ly from the highest government officialsregarding their thoughts on national farmpolicy. For instance, two years ago when Iattended with Kim Miller, we hearddirectly from President Bush regardinganticipated farm and energy legislation.

At this years forum, I had an opportu-nity to ask Secretary of Agriculture AnnVeneman about the progress of theCountry of Origin Labeling (COOL)provision that passed as part of the FarmBill last year. She was frank in herresponse, explaining that the Bush admin-istration had never liked COOL, and nowthat the agricultural community washopelessly divided on the issue, their planis to delay its implementation for at leastanother two years.

Congress will resume work in January

04 on an appropriations bill that, in itscurrent state, will in fact implement theadministrations desired delay of COOL,which most observers expect would effec-tively kill the provision altogether. I appre-ciated the Secretarys candor in telling uswhere things stood, but there are at leasttwo aspects of her answer that continue totrouble me greatly.

First, this is another fine example ofhow in politics one often asserts exactlythe opposite of what is true in order todraw attention away from actual truth.The fact is, COOL was included in theFarm Bill because of widespread and inmany ways unprecedented agreement within the ag community in the firstplace.

Of course, such agreement was overagainst the minority interests of the bigmeatpackers and food processors, whowish to maintain their unfettered access tothe least expensive raw materials availableno matter the source. To these multina-tional corporations, COOL represents a

slight tilting of market conditions in favorof American farmers, who might after allturn this advantage into a few more centsa pound for their products.

My second reaction to the Secretarys

response is So what!? This legislationpassed because farmers wanted it, andnow it should be implemented on time.The arrogance of putting it off to satisfywishes of the few and the mighty is inex-cusable!

As a symbol of this sentiment, PASArecently put its name on a letter to Presi-dent Bush urging timely implementationof COOL. The letter was cosigned by 165organizations from across the country,including the National Farmers Union,National Farmers Organization, dozens of

state and local farm groups and many sus-tainable ag organizations such as our-selves. I was also assured by a lobbyistfrom the American Farm Bureau Federa-tion that they are firm supporters ofCOOL, though for various reasons theychose not to sign the letter.

In my view, COOL is not the silverbullet that will save family farms in thiscountry, and it likely would present diffi-cult challenges in the implementationphase anyway. But the idea here is thatfarmers would at least have the dignity ofknowing their products can be differenti-ated in the marketplace from those origi-nating in other countries, drawing whatever additional value the Americanbuying public deems appropriate. It is abuy local campaign on the broadest pos-sible scale, which could add to the currentmomentum of consumers caring moreabout the sources of their food in general.

If you agree with this view, you maywish to add your voice to the fray by writ-ing or calling your elected officials in

Congress, asking them not to support theproposed delay of COOL in the appropri

ations bill they will consider early thiyear.Should the COOL program be se

aside, however, that would only be the losof one component of a larger struggle thais showing some promising signs of goingour way. A very subtle, but powerful shifin discourse is occurring, even among thebig corporations.

In other presentations at the Farm Journal Forum, I heard a representativfrom McDonalds talking about theirsocial responsibility efforts, which are

organized under the familiar categories ofinancial, social and environmental concerns. In fact, every speaker from the var-ious industries represented used the wordsustainable in describing current priorities. As though he had spent the past yeastudying with Jo Robinson, the new CEOof Monsanto even lectured us about thebenefits of Omega 3 fatty acids!

Im not being nave. Big industry isobviously using the language we havedeveloped for its own, self-serving purposes. As a case in point, Monsanto is talking

about Omega 3 because they want to addit to genetically modified canola products

There were also plenty of the familiarsneers and derisive comments at theforum, everything from Theres nothingwrong with organic food, except you haveto wash it better (former national president of Farm Bureau) to These oppo-nents of so-called factory farms arenothing but terrorists in disguise andshould lose their nonprofit status (Smithfield Foods).

But as I found myself defendingMcDonalds for banning the use ogrowth promoting antibiotics in meaproduction, commiserating with FarmBureau about the fate of COOL and ques-tioning Wal-Mart regarding theirumored efforts to make food sourcing intheir stores more geographically correct,I realized there is a massive shift in perception taking place in this country.

There may be widespread disagreement about what to do, but even more

DirectorsCornerBy Brian Snyder, Executive Director

The Tide is Turning

Continued on page 18


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I read recently that the Hudson Insti-tute is proposing a new labeling program.

Participating farmers agree to use geneti-cally modified organisms (GMOs) andgrowth stimulating hormones where pos-sible. These practices, when verified, would qualify the producer to use theEco Friendly label, the idea being thatthese practices allow greater productionon less land thereby saving the worldsforests from being plowed up. This crazyidea got me to thinking about labelingand how we have come to use labeling asa means of providing both informationand disinformation in an effort to pro-

mote sales and a particular worldview.I think the unprecedented national

optimism that pervaded the United Statesafter World War II spawned a nearly uni-versal belief in thepower of technologyto solve all of our, andthe rest of the worlds,problems. Together we would conquerdisease, eliminatehunger, stop illitera-cy, get rid of manual

labor and, for good measure, fly to themoon. By the end of the 1950s this opti-mistic outlook had become an article offaith and we believed that we would havebetter living through chemistry and thatthe nuclear industry would provide uswith power that was too cheap to meter.

As anecdotal evidence of this faith Iprovide the following: I have a friend, nowin her fifties, who grew up in Amherst,Massachusetts, a town that wished to bemosquito free. Toward that end, duringthe summer, the town would have tanktrucks drive down the streets and fog theneighborhood with DDT. In my friendsfamily, if one of the children had misbe-haved, her parents would not permit themiscreant to join the other neighborhoodchildren who ran after the truck to coolthemselves in the DDT fog. It is hard tobelieve now, but DDT was viewed as abeneficial product serving humanity inthe battle to eliminate hunger and disease.

As new technologies were developed,and as merchandising became a part of

doing business, companies began to makeclaims about their products in an effort todifferentiate themselves from the competi-tion. Facts like pasteurized and homog-enized joined the more subjective claims

like new and improved. The implica-tion of these claims in combination withour underlying belief in progress throughtechnology helped lead us away from a

system that valuedfood for its nutritivequalities to one where convenienceand appearance aremore highly prized.The claims havegrown more out-landish over the

years, everything is larger, more uniformand can withstand the rigors of travel bet-ter, but our food is less nutritive, lesspalatable, and less safe.

The problem with optimism is that itpacks a large dose of navet. If we chooseto exploit each others navet, then in thelong run we will have a harvest of cyni-cism. So it is with food. Truth in label-ing has come to mean convenience inlabeling for the corporate interests.

Several years ago we wanted to have the words grass fed beef placed on our

USDA approved label. All beef cattle eatgrass was the curt response of the USDA

in disallowing our request. There is also aprohibition against printing no GMOsor no growth hormones on labelsbecause it infers that other products are of

lesser quality or safety. Presumably theconsumer might select the other productagainst the wishes of those that profitfrom the sale of GMOs and growth stim-

ulators. And now comes cold pasteur-ized instead of irradiated and ecofriendly instead of who knows what. Thecynics rule in the corporate world.

So I prefer to buy food without a label,

the kind I get from neighbors, fresh andlocal. If I do have to buy labeled food, Iavoid products with the word pasteurizedon the label. I avoid products with lots of

words as being overly processed. I favorthe word organic on a label. And Ialways prefer the apple cider that says itmight kill me over the pork rinds that say

0 carbs.I am still optimistic. It is the navet

that is gone. Americas largest corporationsare no longer serving our interests.Exploitation of consumers has replaced

service of customers. Labels are part of theproblem. Through education and resist-ance we can force corporate interests backinto line, and we can move toward a sus-

tainable and flexible system that is goodfor all of life.

As for the Eco Friendly label, for meit is the new Mr. Yuk sign. I

PresidentsCornerBy Kim Miller, PASA President

PASA-tively Speaking: Labeling

26110 Nanticoke Rd, Salisbury, MD 21801Ph/Fx: 410-546-8480 Cell: 410-603-6553

Connie & Pat Dolbey

Growers of quality vegetable & herb transplants for market gardeners

& large scale growers.

Ability to custom-grow your variety choice for your planting date.Ideally suited to start-up CSAs.

Certified organic by MD Dept. of AG.

Flying Mother Natures Silver Seed To A New Home In The Sun. Neil Young, after the goldrush

I prefer to buy food

without a label, the

kind I get from neigh-

bors, fresh and local.


8/248

By Gayle MorrowIt was time to do what I wanted

instead of what I thought I had to. Thatsthe way Mike Brownback explains SpiralPath Farms transition from traditionalcrop and livestock to organic productionof vegetables and fruits. He and his wife,Terra, bought the 188-acre Perry Countyfarm in 1978. Up until the early 1990s,they raised field crops and ran a farrow-to-finish hog operation. Mike admits to feel-ing a lack of fulfillment in the hog

business and it was at that time they madethe switch from pigs to produce. Nowusing standard organic methods, theygrow from A to Z in the vegetable worldon 65 acres, with 75 acres into grass. Atpeak season, there may be upwards of 30employees on the farm.

Weve made a commitment to hirelocal help as much as possible, Mike

comments, adding they also like to pay afair wage. Thats one reason Spiral PathFarm does not typically work with interns lack of housing and the length of sea-son are others. They are, however, consid-ering an intern for the positionof CSA assistant.

So where does the every-thing from asparagus to zucchi-ni go? They sell wholesale tostores and distributors, but quitea bit ends up in the hands of Spi-

ral Path Farms approximately300-member CSA. Most cus-tomers are from Perry, Dauphinand Cumberland counties, butsome are as far away as Hersheyand Palmyra.

In our area, the CSA hasgained in popularity, says Mikein something of an understate-

ment. Spiral Path is also pursuing avalue-added venture in the form of asoup line to be sold at the regional level. feel kind of bad about the stuff weve beenthrowing away (produce that may haveblemishes or be bruised), and would like

to find a use for it, he says.Spiral Path Farm is home to MikeTerra, their son, Will, daughter, Ameliaand granddaughter, Ivory. There is moreinformation available at www.spiralpathfarm.com or by calling 717-789-4433. I

BUSINESS MEMBER PROFILE

Spiral Path FarmAn interview with Mike Brownback

1. What is unique about your busi-

ness?

I guess it is that we raise such a wide

variety of crops.Our philosophy is that

there are three (growing) seasons, and

so we try to have as many crops as pos-

sible in each of those three so we have

products as early and as late as we can.

2. Why did you join PASA?

Basically we joined PASA because

Lamonte Garber asked me to! We really

had no idea what it was. I went to the

second conference and I was just

bowled over by the fact that instead of

being cynical, my peers were trying to

do something positive.That gave me

more resolve and courage to do what I

wanted to.

3. How has your membership been

a benefit to your business?

Its been a benefit by introducing our

farm to different marketing options anddifferent venues.

4. What does the term sustain-

able mean to you and how do you

incorporate that into your business?

The truth? I dont think there is any

such term. Its something weve con-

trived.Sustainable in what way? In

human terms? In solar system terms? To

me, it is transcending the concept that

humans are the most important species

on earth. I really wrestle with the term

because were so hung up on human

beings and not looking at the big pic-

ture. I think we (at Spiral Path Farm) have

merely scratched the surface, as we are

trying to imitate nature as much as pos-

sible.

5. What do you see as some of the

critical issues facing agriculture and

ag-related businesses today?

Generally, agriculture is caught in a

downward spiral of least-cost produc-

ers, and I have a lot of fear that organicagriculture is poised to go in the same

direction.There has to be more direct

marketing, although some producers

dont really have options other than

shipping their products. But anyone

interested in this type of agriculture

needs to focus on a marketing plan.

Regarding production what

species are we that we are willing to

do things for money that have nega-

tive effects on other living things?

Really, we have our priorities all mixed

up.

6. What do you see as the connec-

tion between sustainable agricul-

ture and the consumer?

What I see is a person needs to

have some sense of being proactive

about his or her health.By adhering to

organic standards and sustainable

practices, were doing things beneficial

to other species.

THE INTERVIEW

Mike and Terra Brownback


9/249

By Leah and Johnny TewksburyBeginning in 2002, we had several

opportunities to barter or exchange a vari-ety of our organic produce and value-added products, such as jams, sauces, teasand fresh-cut flowers. In exchange for ourproducts, we received a wide range of use-ful services and goods, such as car repairservice, honey, mushroom soil, organicdairy products, organic bagels and evenyoga classes. Our bartering endeavors wereoriginally spurred by a single kind gesture

from a local mechanic (he provided somecar diagnostic solutions gratis), whichthen became the catalyst for seeking morebartering opportunities.

The list of clients in our bartering cir-cle has grown quickly as people who relishfresh, delicious, non-chemicalized foodshave been eager to share their talents withus in exchange for what we do best (or like

to do anyway!). After our initial successfulbarter experience, we sought out otherlocal businesses, colleagues and friends who we thought might be interested inthis type of business transaction. Some,when possible, were PASA members, wholiked the idea and were already doing it toa certain extent. For example, weexchanged an excess of parsley for leeksfrom Anne and Eric Nordell. We evenmade a big gift box of various value-addedproducts (canned goods, homegrown teas

and herbs, wines, etc.) for Kim and AnnSeeley in exchange for an equivalentamount of their cheese and butter. Sur-prisingly, everyone we approached wasenthusiastic and interested in trying outthis new (old really) fashion of commer-cial exchange.

Barter and exchange commerce createstrust and confidence in our local business-

es and our community, as well as in thequality of our own goods. In this countrythe value of paper money has been artifi-cially inflated and in turn has diminishedvalues of other time-honored currencies,such as craftsmanship, in-kind services

and bartering. In the process of exchang-ing products, both participants appreciatethe quality and care that goes into offeredproducts or services. Now we actuallyknow our local beekeeper and how muchhe cherishes his bees and quality honey,and we actuallyknow our local mechanicand why he has earned such a good repu-tation (we even know his favorite veg-gies!).

Developing personal connections withfamilies and businesses in our area, whilesupplying delicious and satisfying prod-

ucts, and profiting in more ways than just$$, are benefits of the bartering systemthat we sometimes lack these days.Exchanging services and products withinyour own community creates a closed-loop commerce activity whereby all bene-fits and profits remain in your ownneighborhood, not in the pockets of dis-

Old fashioned bartering?

It never went out of fashion!

Continued on page 22


10/2410

By Michele Gauger When we contacted Bucky Ziegler,

about profiling him in Passages, he ques-tioned if readers would want to hear abouta local yokel. But by the end of theinterview, it was clear this local is no yokel- his story is worth telling! Over the courseof six years he has successfully transitionedhis farm from conventional row crop agri-culture to a diverse, mostly organic opera-

tion that includes cover crops, certifiedorganic pastured poultry and his ownorganic poultry feed. Zieglers story is notjust inspirational it is a practical guide forothers looking to find their niche market.

In 1989, Abram Bucky Ziegler beganfarming on what was once his parents300-acre property, today known as Par-adise Valley Organic Farm. After manysummers of drought in the 1990s he dis-covered his soil was low in moisture-hold-ing organic matter due to use ofconventional crop rotations of corn and

soybeans. To remedy the deficiency, covercrops and sod were incorporated into therow crop rotation. Ziegler then participat-ed in PASAs on-farm research programinvestigating cover cropping, a topic that would prove to be very beneficial to thefuture of the farm.

In 1997 Ziegler made the decision notto use chemical fertilizers or herbicides,thus beginning the farms transition toorganic. I didnt really identify with myfarming neighbors and their methods. I joined PASA because of the fellowshipoffered with field days and social eventsthat are important. Being surrounded bynon-supporters, it is great belonging tolike-minded organizations such as PASAand PCO (Pennsylvania Certified Organ-ic).

Instead of chemicals he used a mix ofpoultry manure, compost, gypsum andlime. Ziegler says, Fertility still is not100%, but we are still perfecting the rota-tion. Current practices at the farminclude conventional tillage with crop

rotations including sod and legumes. Hismechanical cultivation techniques includeblind cultivation (scratching the surface of

soil pre-emergence) and post emergencerow-crop cultivation. This enables oneperson to care for 60-80 acres. Currentcrops include corn, soybeans, small grains(oats and spelt) and hay.

So you may be wondering how a rowcrop farmer become interested in pasturedpoultry? The answer lies in his trip to afield day presented by Joel Salatin back in1998. Salatins presentation of his pas-tured poultry operation, along with othergrass-based methods, compelled Zieglerand wife Sherry to order their first groupof chickens soon after. The farm alreadyhad 150 ewes and an expanded crop rota-tion, but Ziegler was interested in explor-ing ways to increase income per acre onpastureland so he decided to try pas-tured poultry.

For the Zieglers, 2000 marked the firstyear growing certified organic crops. In2001 they added the poultry operation.Feed for the poultry came via a local mill with Ziegler supplying mineral supple-ments to be integrated into the feed. Then

Ziegler decided to experiment with making his own feed on-farm using a grindeand mixer. Sometimes he had extra feed which he sold to neighboring farms. Hthen expanded his marketing efforts of thefeed by producing brochures and talking

to PASA Conference attendees. It was asuccess!Soon PASA members were telling

other PASA members and the endeavo was taking off. The feed was certifieorganic in 2001, and he expected to produce well over 150 tons in 2003. Zieglehas found a strong niche market for hiproducts and says, At least 80% of mycustomers are PASA members. These arepeople committed to the idea of localnon-GMO feed.

Today the farm is thriving. The organ

ic pastured poultry operation is successfu with both chickens and turkeys, and halso raises organic hogs and lamb. Zieglehas formed partnerships with customerin the community who enjoy a qualityproduct, while his livestock enjoy fresh airand grass. In the coming year he plans toincorporate a few beef heifers into his livestock mix as well.

Ziegler has seen drastic changes in 10years with the popularity of grass-fed live-stock. He says, Farmers are able to educate themselves and in turn share tha

knowledge with customers. Pastured livestock is not a fast process, it takes timestarting small and growing. It depends onbuilding relationships with customers, sopeople are comfortable to call and askquestions. Customers for Zieglers meatare mostly neighbors and friends whocame via word of mouth. He also has onecustomer who buys pork wholesale andsells it at a farmers market in AllentownBucky is a great guy to work with, he ithinking outside the box, says DaveLaidacker, a local customer. Laidacker habeen buying Zieglers poultry for about ayear. He feels, Consumers are often moreconcerned with price, not quality of foodthey are buying. As a PASA member andmember of OUE (Organizations Unitedfor the Environment), Dave wants toactively promote sustainable agriculturapractices as an alternative to corporatefarming.

As Ziegler looks toward the future, hwould like to see PASA become involvedwith more in-depth marketing all over the

FARMER PROFILE

Abram Bucky ZieglerOne Mans Journey from Conventionalto Organic Farming


11/24


12/2412

By Martin Boksenbaum

If you listen to the folks promotingirradiated food, which include the USDepartment of Agriculture (USDA) andthe Food and Drug Administration(FDA), you cant knock it. Irradiation killsall those nasty disease-causing microor-ganisms you find in food these days. Howcan you hate safe food? Besides, irradia-tion is reported to have no nasty sideeffects. What could be wrong with it?Well, plenty. We are being conned.

Two problems show up immediately.First, there are plenty of indications that

irradiated food is not safe to eat, whichhas been known for quite some time. Sec-ond, radioactive materials used in,brought to and taken from irradiationfacilities pose a host of health and envi-ronmental risks.

Documents available from Public Citi-zen (www.citizen.org/cmep) discuss evi-dence available to the USDA and theFDA that should have led them to opposeirradiated food. For example, in PublicCitizens Questioning Food Irradiation:A History of Research Into the Safety of

Irradiated Foods we read

Over the past eight decades, dozens of

studies have drawn into question safety

and wholesomeness of irradiated foods. A

wide range of health problems have been

observed in animals and in a few cases

people who ate irradiated foods. Whether

the food was treated with gamma rays, X-

rays or near-speed-of-light electrons, many

adverse health effects have been observed,

including but not limited to premature

death, mutations and other genetic dam-

age, fetal death and other reproductiveproblems, residual radioactivity, immune

system dysfunction, fatal internal bleeding,

a rare form of cancer, organ damage,

blood disorders, tumors, nutritional defi-

ciencies and stunted growth.

An expert affidavit from toxicologistWilliam W. Au, Ph.D., dated December10, 2002, spells out some of the dangersof irradiated food. Aus affidavit was sub-mitted to the USDA during the publiccomment period on food safety technolo-

gies for use in its commodity purchase

programs pursuant of the recent FarmBill. This focused specifically on theagencys consideration of allowing use ofionizing radiation on food served toschool children.

In his affidavit, Dr. Au pointed out tothe USDA potential dangers of a uniqueclass of radiolytic products, namely 2-ACB that are generated from the irradia-tion of fat-containing food. 2-ACB hasbeen shown to be gentoxic and muta-

genic, readily absorbed across the intestin-

al barrier and to promote colon cancer, allbased on laboratory experiments notinvolving human subjects. Experimentson human subjects are rare. Dr. Au reportsthat there have been only two publishedstudies dealing with the possibility ofmutations in human subjects resultingfrom eating freshly irradiated food. Bothof those studies indicate consumption ofirradiated food can cause gentoxic effectsand therefore health hazards in the popu-lation.

Bill Sanda, Director of Public Affairsfor The Weston A. Price Foundation,issued a Food Irradiation Alert (10/16/03)pointing out these and other discrepanciesbetween USDA approval of irradiationand other scientific evidence. Statementsmade by the USDA describe irradiatedfoods as having insignificant vitamin loss-es, lower than those from canning orfreezing and little change in appearance orflavor. On the other hand, research hasshown irradiated foods to lose up to 95%of vitamin content, beef smelling like a

wet dog, pork turning red, fruits and vegetables becoming mushy, and eggs becoming runny. A Consumer Reports study onirradiated foods published in August 2003found irradiated ground beef had asinged hair taste.

Then there are dangers involved withthe presence of an irradiation facility andits use of radioactive substances. Dangerrange from accidents during transportaccidents at the facility, inadequate training and/or inadequate safety measures, toacts of terrorism. In Food IrradiationThreatens Public Health, National Security, a 3/3/2002 article by Samuel EpsteinM.D., distributed by EnvironmentaNews Service (http://ens.lycos.com/ens/mar2002/2002L-03-08e.html), DrEpstein asserts Food irradiation plant

pose grave dangers to national securityThey are relatively small, unregulated andunlikely to be secure. As such, they arehighly vulnerable to sabotage. Of particu-lar current concern [is the potential thefof] radioactive cobalt pellets. These couldbe mixed with conventional explosives toproduce so-called dirty bombs, whoseeffects could be devastating.

Given health and safety dangers, whyare the USDA and the FDA buying intoit? There is the impression that the foodirradiation industry is pushing them into

it. The USDA posted materials on itwebsite (http://mailhost.groundspring.org/cgi-bin/t.pl?id=42206:980166) and iurging all state food service directors touse them. The materials were developedby the Minnesota Department of Education as part of an education campaign topromote irradiation in three Minnesotaschool districts.

The USDA is now planning to expandthe campaign nationwide. The campaignhas come under fire since it was revealed

the food irradiation industry exertedundue influence over the direction of theprogram, to the exclusion of consumegroups. The food irradiation industry hanot received much traction in the marketplace, so its next scheme is to get the fed-eral government to bail it out by servingirradiated ground beef to unsuspectingschoolchildren.

Possibly the nuclear power/weaponsindustry is pushing them into it. DrEpstein states, Irradiation is also aggressively promoted by the Department o

The Irradiated Food Con

ZappingSalmonella andE.coli gives

consumers anillusion of safety.

PASAS EYE ON THE ISSUE


13/2413

Those of us who have an interest inpromoting small-scale family farms as ameans of producing local, healthy foodfrom healthy soils, from pastured livestockand ruminants, and who feel agribusinessinterests breathing down our necks, know

factory farming methods produce dirtyfood. Zapping Salmonella and E. coli0157:H7 gives worried consumers an illu-sion of safety. It is not consumers who aregoing to be safer, instead irradiation isbeing pursued as a way to make the mar-ketplace safe for products of industrialfarms. And that does not serve consumersinterests, nor interests of small-scale farm-ers or parents trying to protect their chil-dren.

While most school districts appear tobe holding off on irradiated food, at least

for one year, the state of New Jersey hasokayed irradiated food for the schoollunch program. A way to shut down irra-diation facilities is to get school districts tosay no. All of them. I

By Michele Gauger

Irradiation technologies have been

used for years to sterilize everything from

medical devices to baby pacifiers to foodfor NASA astronauts. At low doses, irradia-

tion is used on a wide variety of foods to

eliminate insect pests and as a replace-

ment for fumigation with toxic chemicals,

routine for many foods.At higher doses, it

can be used on a variety of foods to elimi-

nate parasites and bacteria, including

meat, poultry,grains, seafood, fruits and

vegetables. Irradiation of imported herbs

and spices have been routine for many

years.

There are three types of irradiation

procedures now in operation, which

include gamma rays, electron beams and

X-rays.

I In the gamma ray operation,

radioactive material,often Cobalt 60 or

Cesium 137, is needed to produce gamma

radiation.This technology had been used

routinely for more than thirty years to

sterilize medical, dental and household

products, and it is also used for radiation

treatments for cancer.

I Another method of irradiation uses

electron beams and no radioactivity. An

electron gun is used to propel high-ener-

gy electrons into the products. E-beams

have been used in medical sterilization for

at least fifteen years.

IThe newest developing technology

is X-ray irradiation,which is still being

developed. X-rays are produced by direct-

ing a beam of electrons onto a thin plate

of metal, such as gold. This reaction then

produces a stream of X-rays coming out

the other side.Since 1996 there have

been four commercial X-ray irradiation

units built in the world.

This symbol called the radura is used inter-nationally on irradiated food packaging.This symbol is put on shipping containers,but does not necessarily appear on the

product on a grocery store shelf.

METHODS OF IRRADIATION

Energys Byproducts Utilization Programto reduce disposal costs of spent militaryand civilian nuclear fuel by providing acommercial market for nuclear wastes.

Theres a third player pushing theminto it, agribusiness and factory farmingefforts. Which brings us back to why thereare so many nasty microorganisms infoods these days. In The Question ofIrradiated Beef in Lunchrooms, a1/29/2003 article by Marian Burros inThe New York Times, Ms. Burros pointsout Senator Tom Harkin is responsible foradding a provision to the Farm Bill thatdirects the FDA to look for a less fear-inducing word to consumers than irradi-ated, and for the language in the bill thatdirects the Agriculture Department to buyirradiated meat. The Harkin provisionhas given the Bush administration what itasked for in 2001: irradiated beef in theschool lunch program, in place of testing

for bacterial contamination.In Milford Township, Pennsylvania,

the bottom-line of meat processing andretailing businesses (Clemens Family Cor-poration, CFC Logistics, and HatfieldQuality Meats) seems to be what haspulled in, an irradiation facility now in itstesting stage. After finding out that theTownship Supervisors had okayed theirradiation facility, many in the communi-ty got involved in trying to shut it down.There was an anti-food-irradiation gather-ing in Milford Square as part of the Glob-al Week Of Action Against FoodIrradiation, November 2329, 2003. Theevent was a unique action, bringingtogether citizens and combining effortswith the Lenape Nation of PA in the standagainst nuclear irradiated foods and pro-posed efforts to introduce these foods intothe National School Lunch Program inJanuary of 2004.

Southeast Farm

to College MeetingBy Patti Olenik

A very successful meeting was held the

evening of December 9 at West ChesterUniversity for the Farm to College Pro-

gram. The meeting, organized by PASA

and sponsored by DEP, welcomed over 40

people representing farmers, activists and

food service directors from the following

colleges and universities: Swarthmore,

Ursinus, Muhlenberg, Immaculata, West

Chester and Millersville. After introduc-

tions, Heather House, PASA Farm to Col-

lege Coordinator presented case studies

of Farm to College projects around the

nation, including lessons learned from theproject she started at Slippery Rock Uni-

versity. The audience offered pertinent

questions and by the end of the meeting

college representatives were getting

together with farmers and making

arrangements for future meetings. There is

strong interest in the Farm to College Pro-

gram, and successful meetings such as this

show efforts are paying off.

Contact Heather House at PASA

Headquarters for more information. I


14/2414

By Laurel Hoffman We as humans are caretakers of this

land and all that inhabit it, whether wewillingly accept that responsibility or not.Those who work in the agriculture indus-try play a critical role in what springs forthfrom the earth and how that impacts gen-erations to come. It is a given that farmsmust be profitable to remain sustainable.When it comes to being good stewards ofthe land and remaining sustainable in this world of change, I believe that animal

agricultural operations that are based onmanagement intensive grazing systemshave the edge, however there is room forimprovement.

Livestock producers manage soil fertil-ity, forage quantity and animal health, butoften pay little attention to the herdsactual genetic makeup. Sure, expectedprogeny differences (EPD) are considered when selecting replacement animals forthe breeding herd or selecting semen forartificial insemination. However, even thisinformation is subject to interpretation

and is an estimate at best. When produc-ers choose animals for breeding programsbased on only one or two inherited traits,undesirable and potentially costly traitsare bound to surface.

On a recent field day organized by theArmstrong County Conservation Districtand the USDA Natural Resources Conser-vation Service, Gearld Fry, creator ofBovine Engineering and Consulting,located in Rosebud, Arkansas, presentedGrazing Performance Its all in theGenes. Fry presented several principlesvaluable to grass-fed beef, dairy and com-modity beef producers, all geared towardscreating high performance animals thatmature early, reproduce efficiently, are lowmaintenance and yield a high meat-to-bone ratio carcass in as little as 16 to 18months on grass. An animal that is lowmaintenance and matures early, whilefunctioning and reproducing efficiently, isof sustainable economic value.

So how can producers know if theyhave the right genes in their herd? The

answer is in measurements. Fry presentedseveral methods and measurements thatcan be used to determine genetic qualityand endocrine functioning of both bullsand females. An animals phenotype (bodytype) and physical appearance is a crucialindicator of its functional efficiency,which holds true for both beef and dairycattle. Functional efficiency then can bedetermined by several traits and utilizinglinear measuring. By measuring differentbody parts, several structural and func-tional benefited defects that can lead to avariety of results can be identified as fol-lows:

Masculinity in beef or dairy bulls ismanifested in the neck and shoulders,with specific traits correlated to high fer-tility.

Desirable traits for bulls: Short necks and well-pronounced

crests, with adjusted shoulder width(shoulder width minus rump length) of+2 inches or greater at 12 months ofage.

Heart girth equal to or greater than thetop line measurement.

Rump length 3840% of the top line. Scrotal circumference of yearling bulls

should be 38 to 40 centimeters. Teats on the neck of the scrotal sack

can result in daughters udders to betilted up in front and result in lowermilk production.

Undesirable traits for bulls: Deformed, twisted or small testicles

indicate an animal may be subfertile.

Females are to be balanced in appear-ance and feminine.

Desirable traits for females: Neck is to be 1/3 of her top line (total

length of the animal from front to backof rump), if the neck is too long the

cow will be high maintenance, easy tostress and slow to reproduce.

Flank circumference is also a fertilityand maternal trait indicator.

The greater the flank circumferencecompared to heart girth, the higher thefertility.

High-flanked cows have less meat onthe rump (less retail beef product), havelower reproductive efficiency, and arenarrow in the stifle, have a tendency tobe high maintenance and take longer to

finish on grass. Minimum rump width percentage(rump width divided by rump height)on a female is 40%, and is also an indi-cator of volume of meat on the rump.

A females udder should be small andtucked neatly between the back legswith four equally placed teats 3-4 inch-es long.

Undesirable traits for females: Beef or dairy females with low udderswith teats longer than four inches orteats not perpendicular to the groundshould not be used for reproduction.

Coarse hair on the udder can also signi-fy a hormonal imbalance.

There should be no V or crevicebetween the udder and stomach. Thefemales udder has direct influence onthe scrotal make up and navel area ofher sons.

Selection of animals for breeding programs based on only one or two traits andoverlooking other inheritable traits resultsin offspring with a mixed genetic makeupOne cannot predict offspring phenotypewith consistency, resulting in unmasculinemales looking like heavy steers and matri-archal females with the ability to reproduce themselves in their offspring(cytoplasmic inheritance). Despite a bullgenetic contribution many of thesedaughters end up resembling steers, whichis a problem that has taken the beef indus-try many steps backward.

Gearld Fry also discussed importanceof endocrine system functioning, which

Grazing Performance

Its all in the Genes

Gerald Fry demonstrates some of his techniques.

FARM-BASED EDUCATION


15/2415

mines hair coat, the animalsability to adapt and repro-ductive performance. Earlydevelopment of the pitu-itary gland is most impor-tant for the proper

development of the testesand ovaries. Production ofhormones in the testes andovaries along with thegenetic makeup determinesamounts of red meat an ani-mal will have on its carcass.

Late development ofthe gland system prolongs the onset ofpuberty, resulting in slow breeding incows and bulls, late calving of cows, calv-ing difficulties and inconsistent produc-tion. Beef and dairy livestock producers

can learn to identify early maturing, mas-culine males and feminine females thatpossess healthy functioning endocrine sys-tems. Animals showing signs of a mal-functioning endocrine system (again this is inherited) should not be used forbreeding purposes.

Modern technology has now become

part of livestock evaluation. Through the

use of ultrasound one can determine ananimals rib-eye size, back fat thickness,

quality grade and meat tenderness score.

These are significant carcass traits that are

also inherited. The ultrasound machinecan score the animal for marbling, tender-

ness, rib-eye size and back fat thickness(back fat on an animal determines how

well it will fair though the winter or if it

will be high maintenance). Changing diet

and environmental conditions influence

these four traits of the animals, but again

genetics sets the limits.Gerald Fry will present two workshops

Friday, February 6 at PASAs Farming forthe Future Conference, entitled Linear

Measuring and Genetics and CulinaryCattle: Selecting Bulls for Success. You

can also visit Gearld Frys web site at

www.bovineengineering.com for moreinformation or contact the author at 814-

256-3707. Another resource is the book

Man Must Measure, by Jan Bonsma. I

may be most important in anymale/female animal chosen as a herdreplacement. The hair coat, gloss and hairswirls located at different gland locationsare the window into development and

function of the endocrine system, which isgenetic and created at the point of con-ception.

The endocrine system, controlled bythe pituitary gland of the bovine, basicallycontrols the confirmation, performanceand production of the animal. It deter-

Fry explains how simple techniques can aid indetermination of overall genetic quality of cattle.

Broiler & Layer Chicks

Ready-to-lay Pullets

Equipment/Incubators Fertile Eggs

266 E. Paletown RoadQuakertown, PA 18951

Phone: 215-536-3155 Fax: 215-536-8034

[email protected]

POULTRY MANEli M. Reiff 570-966-0769

922 Conley Road Mifflinburg, PA 17844

Scalder (above center)42 gallon rotary, gas fired with auto con-

trol temp timer. 34,000 BTU, all satinless steel. $1,895.00

Mechanical Plucker (above right) 3 4 HP motor, motor totally

enclosed. 10:1 Gear reduction, 27 diameter, stainless steel with

shower. $1,395.00

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16/2416

Southwest RegionIn the Works

By David Eson

PASAs Southwest Regional Marketing program includes the follow-ing counties:Allegheny, Armstrong,Beaver, Butler, Fayette,Greene,Indi-

ana, Washington, and Westmoreland. Check this listing for projects

in-the-works!

I Farm to Business Network Farmers, are you looking for new busi-

ness opportunities? Business owners, would you like to feature local

farm products in your store? If you are interested in either buying or

selling local farm products, contact me for more information.

I Buy Fresh, Buy Local Campaign McGinnis Sisters Special Food

Stores is interested in buying your farm products. In January they will

be inviting farmers to a meeting to discuss opportunities available for

selling your organic and conventional products. PASA members will

receive an invitation by mail.

I Survey In the month of January I will be contacting all PASA farm-

ers to collect your current farm information. The information will help

us keep your contact information,production methods,and direct mar-

keting information current in our files. The information is confidential

and will be given to potential customers by permission only.

David Eson,

Director of Southwest Programs

412-997-2343 [email protected]

By Roy Brubaker,PASA Member, Juniata County

Being a natural grass finished beefproducer can be a lonely proposition. Youget a lot of weird looks at all points alongthe process. If youre like me, after years ofsuch experience being a social misfit, Ivecome to really enjoy opportunities to talkto other grass-based beef producers. So,Ive been chatting with other graziersabout starting an organization that wouldallow us to find each other more regularlyand in a more intentional way. Together,Pennsylvanias grass-finished beef produc-ers, grass-based cow-calf producers, pro-cessing houses, farm-market managers,and sustainable agriculture advocates canput their heads together to figure out howto make a thriving grass-finished beefindustry once again a reliable fixture inPennsylvanias agricultural economy.

Working at these challenges collective-

ly may provide the best opportunities forus all to become more profitable and enjoya higher quality of life. Andy Lyons, ayoung grazier from Emporium, and Irecently came up with a quick list ofopportunities that an informal, regionallystructured association might provide:I Producers could work together tospecialize their respective productionniches.I Breeding and genetic improvementcosts could be lowered by workingtogether.IA network of grass-finished beef pro-ducers could also provide greater supportfor the few remaining small-scale, USDAinspected processing facilities, which pro-vide such a crucial link between our pas-tures and our customers plates.I Much advantage could be gained byincreased opportunities to talk about pro-duction and marketing strategies.

If you are interested and would like tobe included in a mailing list to receive anyforthcoming information please call RoyBrubaker, Blue Rooster Farm, JuniataCounty, at 717-783-0382 or [email protected]. I

Ruminations on a Grass Finished Beef Association

GrowingOrganic Seed

for the Future Corn, Soybeans, Alfalfa,

Red Clover & Sorghum Independent GMO Testing Convenient Ordering and Delivery

207 18th St. NGrand Junction, IA 50107

www.ncorganics.com

for ordering info call: 1-800-370-7979

SPECIAL THANKS TO THESE

RECENT PASA VOLUNTEERS

Bob and Sally Ambrose

Angie Brubaker

Gene Chenoweth

Claire Murray

Sarah Rider

Paul Sarver

Theresa Shay

Ian Smith

Martin Thomas

Nancy Thompson

Sean Weinberg

Mary G. Whittam

REGIONAL MARKETING


17/2417

A FEW TIPS FOR SELLING TO RESTAURANTS(Courtesy of Ann Karlen, PASA Member and Co-Director Philadelphia Fair Food Project)

1. Its all about the relationship with

each individual chef/owner. Since you

likely cant compete with Sysco on price

or convenience, you need to provide

personalized service that can only come

with face-to-face contact with your cus-

tomer.

2. When you visit a chef for the first

time, come prepared with samples,a

product and price list and contact infor-

mation.

3. Make sure to discuss payment

arrangements up front. Expectations

often differ among farmers and chefs, so

discuss your needs early to avoid prob-

lems later.

two of the participants.

Producers and chefs are encouraged tocontact those on the following lists direct-ly. For more information about PASAsfarmer-to-chef program in southeastern

Pennsylvania, contact Brian Moyer, PASA

Board Member, at [email protected] or610-944-9349 or Mary G. Whittam,PASA Member and Volunteer, at 610-431-4801. I

4. Make sure you know how and when

to reach the chef/owner, and that he/she

knows how and when to contact you.

Inability to communicate is one of the

biggest stumbling blocks to a fruitful

relationship.

5. Ask for feedback. Be clear that if your

service or product is not meeting your

customers needs, youd like an opportu-

nity to make it do so.

For more tips or if you are interested in

selling to Philadelphia restaurants, con-

tact Ann Karlen, Philadelphia Fair Food

Project,3420 Sansom Street, Philadel-

phia, PA 19104; [email protected] or

(215) 386-9224 x 122.

Southeast Region

Chester County Farmer-to-Chef MeetingThe southeast region of Pennsylvania,

especially Chester County, has manyenthusiastic farmers interested in partner-ing with local restaurants. PASA kickedoff its second farmer-to-chef meeting inthe southeast to bring these groupstogether and share knowledge of how tomake these partnerships successful. Of the20 present, we had several farm marketmanagers, a chef from the Rose TattooCaf in Philadelphia, a PASA member/volunteer and a wide variety of ChesterCounty producers.

Ann Karlen, Co-Director of the

Philadelphia Fair Food Project, gave agreat presentation to the group, providinginsightful tips for working with chefs (seesidebar). We also heard from Sean Wein-berg chef for the Rose Tattoo Caf inPhiladelphia, who gave his perspective onbuying local, as well as some tips for work-ing with chefs. He is excited about thisPASA initiative and is willing to aid otherchefs and growers make connections inChester County and throughout thesoutheast. We also had an opportunity tosample cave-aged cheeses and greens from

REGIONAL MARKETING

SOUTHEAST FARMER/CHEF DIRECTORY

Southeast Farmers Interested

in Selling to Chefs

Nancy and Bob Bernhardt,

Media, 610-565-8387 (berries,

tree fruit)

Jacob Bortman, Coatesville,

610-857-5782

Lou Chiesa, Lenhartsville,610-

756-3910 (pork, poultry,eggs)

Robert Croteau,Coatesville,

610-888-2552 (beef)

Bill and Helen Elkins,

Coatesville,610-486-0789

(grass fed beef)

Lynda Farrell,Doylestown,

610-269-4977 (consultant)

Sandy Guzikowski, Yardley,

215-295-6949 (heirloom toma-

toes, chili peppers)

James and Steph Hammerman,

West Chester, 610-455-0981

Paul Hauser, Oxford,(West

Chester FM)

Trent Hendricks, Telford,

215-723-0398 (raw milk and

cheese, veal)

Jose Juico, Chester Springs,

610-827-7626 (Shiitake mush-

rooms)

Phil Kolb, Kennett Square,

302-593-1630 (lettuce)

Doug Kogel,Telford,

215-723-0398 (Piedmontese

beef) Andrew Knechel, Harleysville,

215-256-9720 (poultry)

Philip Landis,Lititz,

717-669-1316 (beef,lamb, pork,

eggs, poultry,rabbit)

Sue Miller, Chester Springs,

610-827-1603 (milk)

Brian Moyer,Fleetwood,

610-944-9349 (pastured chick-

en,eggs)

Claire Murray,West Grove, 610-

869-8696 (gourmet vegetables,

eggs, Kennett Square FM)

Coleman Poses,Philadelphia,

215-242-5847 (ice cream)

Thomas Schaer,Landenberg,

610-274-8320 (lamb, honey)

Bunny Schnell, Phoenixville,

610-832-6672 (Phoenixville FM)

Louise Smith,Maysies Farm

and Conservation Center,

610-458-4355

Melissa Smith, Collegeville,

610-584-5887 (fruits, vegeta-

bles, tree fruits)

Thomas Tompkins, Lancaster,717-548-4284 (aged cheese,

yogurt)

Karen Vollmecke,Coatesville,

610-383-4616 (fruits, vegeta-

bles, and fruit butters)

Mary G Whittam,West Chester,

610-431-4801 (PASA Volunteer)

Chester County Restaurants

Looking to Buy from Local

Farmers

Many thanks to Dan Lefever

(PASA member), Claire Murray

(PASA Member), Sean Weinberg

(Rose Tattoo Caf) and Doug at

the Chester County Conference

and Visitors Bureau for assem-

bling this list of restaurants.

Margaret Andraos,

The Mediterranean, W.Chester,

610-431-7074,

Fax: 610-431-9020

Jim Barnes, Dilworthtown Inn,

Chadds Ford, 610-738-9600,

Fax: 610-399-1504

Tom Estok, General Warren

Inne,Malvern, 610-296-3637,

Fax: 610-296-8084

Francis,Birchrunville Store Caf,

Birchrunville,P/F: 610-827-9002

Matthew,Epicurean Restaurant,

Phoenixville,610-933-1336,

Fax: 610-933-9276

Matt,Turks Head Inn, W.

Chester, 610-696-1400,

Fax: 610-696-8809

Mike,Pace One,Thornberry,

610-459-3705,

Fax: 610-558-0825

Paris,Spence Caf,W.Chester,

610-738-8844,Fax: 610-738-

8845; Michael Powers,Chadds

Ford Inn, Ch.Ford,610-388-

7361, Fax:610-388-3960;Merrill,

Delightful Deserts & Culinary

Creations,W. Chester,

610-692-5551, Fax:610-918-

1113, (eggs, cream)

John,J. Scott Catering, Malvern,

610-725-9420,

Fax: 610-725-9421, (produce,

herbs, meat,poultry)

Rich Silverberg,Owner,

The Silverspoon Caf, Malvern,

PA, 610-668-1897,

Fax: 610-668-0961, (free range

and organic meat,poultry, pro-duce and breads)

Greg Slonaker, Chef, Coleman

Restaurant,Bluebell, PA (Mont-

gomery County), 215-287-0216,

(beef and poultry)

Jason Wagner,Simon Pearce on

the Brandywine, W.Chester,

610-793-0948

Sean and Kelly Weinberg,Rose

Tattoo Caf, Philadelphia,

610-658-6535 (h), skweinberg@

yahoo.com (will be opening

their own Chester County

restaurant in 2004/2005).


18/2418

LABELING LAWSUIT

PITS FARM VERSUS MONSANTO

Follow up from Passages #45

Acres USA November 2003

Monsanto sued Oakhurst Dairy in Maine

back in July after the dairy advertised their

milk products to be free of rGBH, an artificial

growth hormone designed by Monsanto.They

argue consumers dont need to know there

are no artificial growth hormones in the

dairys milk. However, Oakhurst says cus-tomers have the right to know. In a recent

move, Maine Attorney General Steven Rowe

has backed the dairy. Rowe argued that the

case could damage Maines Quality Trademark

agricultural marketing program. The program

encourages production of milk in Maine with-

out the use of artificial growth hormones.

FARMS TO COLLEGE

Organic Bytes #21

Organic hamburgers have now replaced

conventional burgers in all University of Wis-

consin student cafeterias. Produced by local

farmers and distributed to the schools by

Organic Valley, a nationwide farm coop, the

organic beef is only the first step towards

meeting student demands for more organic

food in the cafeterias.Were a land-grant uni-

versity thats supposed to be supporting local

farmers and reducing environmental impact,

said John Hendrickson, senior outreach spe-

cialist for the Center for Integrated Agricultur-

al Systems. Serving as another shining

example of the explosive growth in demand

for organic foods,the University Housing FoodService said it also plans to serve all-organic

salads, but cannot as of yet find enough local

organic farmers to supply their demand.

NORTHEAST NEW FARMERS

FIND ANSWERS AND SUPPORT

Are you thinking about starting a farm or

developing your farm business? You probably

have a lot of questions. It used to be that new

farmers could turn to an extended communi-

ty of farmers and service professionals for

advice and support.These days that tradition-

al support network has all but vanished.Today,

thanks to the Growing New Farmers (GNF)

project, there is a place to turn for the infor-

mation and encouragement you need. The

GNF project has re-energized the regions

agricultural service network to answer ques-

tions and provide programs and advice to

anyone thinking about farming, developing a

farm or taking over a farm operation.Find out

how GNF can help with your farm operation.

Visit www.northeastnewfarmer.org, call theGNF project at 413-323-453, or e-mail

[email protected].

NOW AVAILABLE

Carol Krentzman tells a fascinating story

full of interesting details about The Natick

Community Organic Farm, located in the mid-dle of a densely populated suburban town

twenty miles west of Boston. A Year at the

Farm, the colorful, imaginative artwork of

Helen Salzberg beautifully illustrates the daily

richness of farm life.The story revolves around

Sophie,a young volunteer,as she guides read-

ers of all ages through the seasons.This book

would be a great addition to every classroom,

library and home.A Year at the Farm is avail-

able for $12 at NCOF/Childrens Book, 117 Eliot

Street, Natick, MA, 01760, or visit www.natick-

farm.org.

Editors Corner By Michele Gauger

TheGrapevineEVERPOWER

Agricultural lands in the United States are

ripe for generating and utilizing renewable

energy sources. As renewable energy ha

grown in the United States so too have the

opportunities for farmers and landowners to

benefit from this growth. Faced with increased

costs of doing business and decreased rev

enues, farmers and ranchers are taking a seri

ous look at how wind energy can become

their new cash crop. Its time for more farmer

in Pennsylvania to do the same.

EverPower Global is a renewable energy

company and member of PASA, which devel

ops and engineers renewable energy system

including wind and solar energy. If you own a

farm or live in a farming community that you

believe has good wind resources, contac

them at 1-866-647-8111 or write 75 9th

Avenue,Suite 3G, New York,NY 10011.

GE CROPS CAUSE FORINCREASED PESTICIDE USE IN U.S.

A study released by the Northwest Science

and Environmental Policy Center (11/25/03

reports that 550 million acres of GE crops

(corn, soybeans and cotton) in the United

States, since 1996 have increased pesticide

use by about 50 million pounds. The repor

entitled Impacts on Genetically Engineered

Crops on Pesticide Use in the United States

The First Eight Years, is the sixth in a series o

papers prepared for Ag BioTech InfoNet. The

complete study is available at www.biotech

info.net/technicalpapers6.html. Hard copiewill not be available, but may be printed from

the website.

widespread agreement that the food system is broke somehow and must urgentlybe fixedwhich seems to me not a badplace to start.

Whether or not we are able to rescueCOOL, and regardless of what other popular programs get axed by corporate interests after We the People had apparentlyprevailed, it now seems that change iinevitable. In fact, what could hastenchange more quickly, and cause justice toroll down like waters more powerfullythan if we continue to get disappointingself-interested leadership on agriculturaissues in Washington and elsewhere? I

The Tide is Turningcontinued from page 6


19/2419

An excerpt from Truckpatch

by Ward Sinclair, edited byCass Peterson & George DeVault

It had been a confining winter and when the first kind day of Februaryarrived, the farmer avidly attached theplow to his tractor and headed to a fieldthat had been bothering him for months.The ground should have been preparedlast fall, since it was to hold part of thenew years potato crop, but other choreshad kept the farmer from the field and ithad nagged at him incessantly.

The soil had been thawed for somedays now, the moisture had drained andthe task could wait no longer. There stillwould be time to ready the plot for Aprilplanting.

When the sharp points of the plow cutinto the turf and turned up curling slicesof soil, a dense, musty aroma rose, and thefarmer realized that this was what he hadbeen missing all through the winter break the indescribably comforting smell ofgood earth.

As the farmer slowly moved hismachine in long sweeping furrows run-ning counterclockwise, the fragrance grewand aroused the senses. By an instinct thatmysteriously has come to him, the farmerknew from the smell that this field couldbe very good for his potatoes.

Now, there is no denying that thestudy of soils has become just as complexa science as the study of the human body,and the farmer pays due respect to theexperts who have made that come to pass.He reads and he listens, and he is

impressed by the imparted knowledge.It takes no great wisdom or classroom

teaching to understand that a healthy soilis a nations most vital resource. Foodabundance and the social well-being thatderives from it are tied to the way land ishusbanded.

So as a duty, the farmer follows therules the best he can. He wants this smallpiece of land to make its proper contribu-tion. He wants to leave it healthier andmore productive than he found it. And he

gets satisfaction from knowing the

source of his motivation.The farmer takes his soil sampleseach year and sends them off to labo-ratories for analysis. When the find-ings are positive, covered with littlesmiley faces, he is elated. Whensomething is amiss, he feels poorlyand devotes himself to the recom-mendations for improving this fieldor that field.

But along the way, perhaps, fromspending too much of his time onbended knee with his hands

immersed in the soil, the farmersawe of the great knowledge of thescientists and technicians hasbecome tempered. He has learnedthat cold laboratory findings can-not replace a tillers instincts.

The laboratories and their testsreduce the farmers land to charts andnumbers. They report back in terms thatthe farmer does not fully understand, andthe contradictions often leave him reeling. At times the farmer feels small and ade-quate for his inability to parse the lan-

guage of the science.Other times, the farmer is lured by the

commercial propagandists claims ofmagic bullets and special formulationsthat promise the new Eden. He is tempt-ed to allow himself to fall prey to quicksolutions that could, for example, givehim a wondrous abundance of potatoes.

In the end, however, the farmer reliesmore and more on his gut feeling hisinstinct, as it were. It is as simple as know-ing that he must put back in to the soil atleast as much as his plants extract from it.

His choices are to succumb to themagic bullets, or to spend less money andlaboriously increase his soils wealth byusing the plant and animal residues thatnature has provided him. The instinctslead him to the latter course, harderthough it may be, for this intimacy witheach of his fields has shown how thisworks.

From the smell and touch and color,the farmer has come to sense if goodthings will happen in each swatch of

The Sweet Smell of Success

ground. From the texture and the lay ofslope, he has begun to know which crops will work best in each of the patches.From these same nuances, he is coming toknow if and where he may have cer-tain pest problems.

So while the farmer often feels inferiorfor his lack of formal knowledge and forhis inability to talk the language of theexperts, he gets a certain quiet comfortfrom the teaching of the soil through hishands and his nose.

There are friends and neighbors whomake some small light of the farmersobsession with being out there on his trac-tor. That is all right. Each trip to the field,the farmer reasons, is akin to boarding aschool bus that will take him to a templeof learning.

This soil, after all, is a temple of sorts.The learning is constant, the feeling iscomforting, and the smellthe smellimparts a rare and mystical incense. I

Editors Note: Join PASA as a LifetimeMember and receive a copy of Truckpatch,the late Ward Sinclairs inspiring Washing-ton Post columns about the joys (and sor-rows) of living on the land today. Each copywill be personally inscribed by Cass Peterson,Wards partner in grime.


20/2420

JanuaryJAN 24 | Food Justice and the Public Good:A

New York City Summit on Farms and Food,

New York, NY. Sessions will focus on food and

farm issues in NYC and the Northeast, including

information on Just Foods model of a CSA start-

up.The summit will be held at Hunter College's

downtown campus,425 25th St. NYC.Contact

Mark E. Sweeney, Just Food at 212-645-9880 x18.

JAN 2629 | Annual NYS Farmers Direct Mar-

keting Conference: Sprouting New Marketing

Opportunities: Growing,Nurturing & Harvesting

New Ideas, Binghamton,NY.Contact Diane

Eggert, 315-475-1101 for more information.

JAN 2829 | 6th Annual Eco-Farm Days by

Sunnyside Organic Acres, Bird-In-Hand, PA. Join

Tom Weaver,KOW Consulting Associates dis-

cussing Healthy Cows on Grass, Brian Snyder,

from PASA detailing Direct Marketing and Jerry

Brunetti from Agri-Analysis presenting Why No

Grain. This event will be held at Miller Natural

Foods and prior registration is required.There

will also be exhibitors and door prizes. Contact

Levi Miller at 717-661-8682 for more informa-

tion.

JAN 30FEB 1 | NOFA-NY Annual Organic

Farming & Gardening Conference. For details

call Sarah Johnston, 518-922-7937.

FebruaryFEB 57 | PASAs 13th annual Farming for the

Future Conference, State College,PA. Pathways

to Prosperity: The New Face of Agriculture.Newly

expanded to three days,with keynote speeches

by Percy Schmeiser,the farmer who dared to

stand up to the big guys; Paul Hawken, author

ofThe Ecology of Commerce and Natural Capital-

ism; and Anuradha Mittal, Co-Director of the

Institute for Food and Development Policy.

Please join us! For a complete brochure,call 814-

349-9856 or sign-up at www.pasafarming.org.

FEB 2225 | Mid-Atlantic Direct Marketing

Conference Trade Show, Cherry Hill,NJ. Show-

case your products to farm direct marketers

from up and down the East Coast. The confer-

ence will be held at the Clarion Hotel & Confer-

ence Center concurrently with the South Jersey

Fruit Meeting. Contact Cathy Belcher,Virginia

Dept. of Agriculture 804-786-4046 or cbelch-