July-Aug 2004 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

8/9/2019 July-Aug 2004 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

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Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond

By Michele GaugerReaders may recall the launch of the Buy

Fresh Buy Local campaign last summer in

PASAs Southeast region. Now this summerPASAs Western region will be the next toharness increasing consumer enthusiasm forknowing where their food comes from. In July PASAs Western region launched thesecond regional campaign in the state.

The primary objective of the Buy FreshBuy Localcampaign is to create a nationallyrecognized, brand-name identity for locallygrown food, as a way of differentiating suchproducts from the mainstream. TheFoodRoutes Network of Millheim, PA iscoordinating the national effort,(www.foodroutes.org), while PASA is incharge of the statewide campaign.

David Eson, PASAs Western RegionDirector says Putting this label on packag-ing or in stores will enable consumers in myregion to continually recognize and choosewhat is local. Buy Fresh Buy Localis intend-ed to increase awareness of farmers mar-kets, restaurants, grocery stores, bed andbreakfasts and other businesses that sell orsupport locally grown products.

FoodRoutes, PASA and their other part-

ners across the country recognized thatcompeting with mainstream advertising istough and that many locally-based produc-ers would never be able to afford the high-priced, glitzy approach to selling food thatis standard average advertising budgetsfor large companies such as McDonalds andPepsi Co. are over 1 billion dollars eachyear. What they can afford, however, is to join a strong effort to reach the publicthrough grassroots organizing.

The concept ofBuy Fresh Buy Localwasdeveloped in response to research conduct-

Number 49 July/August 2004

Newsletter of the

Pennsylvania

Association

for Sustainable

Agriculture

PassagesSustainable Food and Farming Systems

ed in four cities across the country, includ-ing Philadelphia. Research indicated con-

sumers will respond to local advertising thatreminded them of what they value most infood freshness and taste. That sameresearch also hinted that many consumersunderstand and respond to the argumentthat buying locally grown food is good forlocal farmers and the local economy.

In defining local, there is a clearadvantage to dividing a large state likePennsylvania to conduct regional and evencountywide Buy Fresh Buy Localcampaigns.Eson comments A Buy Fresh Buy Localcampaign for the entire state [Pennsylvania]

would be difficult because we have such diversity of climate, crops and cuisine.

This individuality is apparent on all BuyFresh Buy Local labels which change basedon products available in each particularregion, with due consideration for aesthetics as well. Working with PASA and othepartners, FoodRoutes coordinated locaorganizers, consumer focus groups andgraphic designers to develop the logoframework that still allows regional groupto customize their own materials.

This combined effort resulted in aneffective way to give an overall design and

Buying Local Expands in Pennsylvania

Continued on page 13


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3 Engineering Trouble: Are Genetically ModifiedCrops Creating a New Breed of Super-Pests?

4 Directors Corner

5 Presidents Corner

6 Regional Marketing

8 Consumer News

10 Educational Outreach

What is a Standard Turkey?

12 Business Member Profile:big Burrito Group

14 Annual Fund Update

PASA Conference News

19 Calendar

20 Editors Corner: The Grapevine

21 Classified Ads

22 Membership Contribution Form

July/August 2004

Passages STAFF & OFFICE

Staff 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 HouseDirector of Educational Outreach

[email protected]

Michele GaugerMembership & Research Assistant

[email protected]

Brandi MarksOffice Coordinator/Bookkeeper

[email protected]

Regional Office

David EsonDirector of Western Programs

Phone:[email protected]

PASAs Mission is

Promoting profitable farms which produce healthy

food for all people while respecting the natural envi-

ronment.

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.

PASA is an Equal Opportunity Service Provider and Employer.Some grant funding comes from the USDA and

complaints of discrimination should be sent to:USDA Office of Civil Rights,Washington, DC 20250-9410.

PassagesJuly/August 2004 Contributors

CONTRIBUTORS: Lou Chiesa, George DeVault, David Eson, Chris Fullerton, Michele Gauger, ChuckHassebrook, Rebecca Hirsch, Heather House, Kim Miller, Gayle Morrow, Eric Nordell, Lauren Smith,

Brian Snyder, and Leah Tewksbury.

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 getting

in your area. Please clip any articles you see on PASAand 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 September/October Issue: August 30,

2004.

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

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By Rebecca HirschThe widespread overplanting of crops

that are genetically engineered to killinsects has scientists, environmentalistsand organic advocates growing increas-ingly concerned. They say that misuse ofthese pesticide-producing crops couldlead to emergence of harmful new breedsof resistant insects, a development that would harm conventional and organic

growers alike.The pesticide in question is Bt, a nat-

ural toxin made by the soil bacteriumBacillus thuringiensis. Bt has long beenvalued by organic farmers as a naturalinsecticide. In 1996 Monsanto Compa-ny developed corn engineered with a Btgene, giving it resistance to the Europeancorn borer. Since then other Bt-cropshave been introduced and their use hasgrown in the U.S. to more than 96 mil-lion acres in 2002.

Bt-corn, because it produces a pesti-

cide, is regulated by the EnvironmentalProtection Agency (EPA). Scientists andenvironmental groups have pressuredthe EPA to take steps to control the evo-lution of resistance in insects targeted bythe Bt toxin. Scientists have long recog-nized that insects can evolve resistance topesticides, particularly when pesticidesare overused. Resistance develops when afew insects survive application of thepesticide. Because the susceptible insectshave been killed, chances are good thatthe few resistant insects will find eachother, mate, and multiply, passing ontheir resistance genes to the next genera-tion and leading to a new breed of pesti-cide-resistant pests.

Many scientists believe it is only amatter of time before insects developresistance to Bt-corn, and they havepressured the EPA to enact regulationsto slow the development of resistance. Inattempt to control resistance the EPArequires farmers to plant refuges of non-genetically engineered corn near fields of

Bt-corn. These refuges provide a haven where susceptible insects can live andmate with surviving resistant insects,thus ensuring that resistant insects wontquickly take over. For this strategy to work, Bt-plants must produce a highdose of toxin, enough to ensure thatonly a very small number of resistantinsects survive. For Monsantos first vari-ety of Bt-corn (the one targeting the

European corn borer) EPA put intoplace a requirement that all growersplant at least 20% of their fields withnon-Bt corn to serve as a refuge.

The refuge strategy is only effective,however, if farmers comply with therequirement. Studies have found thatmany farmers are ignoring the federalguidelines. Government data obtainedby the Center for Science in the PublicInterest (CSPI) revealed that in 2002,fully 20% of farms were not in compli-ance with the refuge requirements,

amounting to 4.2 million acres whereresistant insects could be breeding.

Getting farmers to comply is prob-lematic in part because farmers them-selves are not legally accountable to theEPA only the biotech companies are.Thus the EPA has relied heavily on thebiotech industry to monitor and enforcecompliance. The EPAs own panel of sci-entific advisors described this reliance onindustry to guarantee compliance as amajor problem.

CSPI has criticized how well Mon-santo is monitoring compliance, sayingthe biotech company relies too heavilyon phone surveys, with no on-site visitsand no system in place to investigate tipsof non-compliance. CSPI has pressedEPA to require stricter monitoring bythe biotech industry. Gregory Jaffe ofCSPI noted Under current practices,growers understand that field inspec-tions are rarely, if ever, conducted andthat the likelihood that anyone willdetect non-compliance is extremely

small.In 2003 the EPA gave approval to

Monsanto to sell a new line of Bt-cornthat targets corn rootworm (CRW). Byall estimates, CRW is a very damaginginsect pest, costing U.S. farmers an estimated $1 billion per year. Conventiona

methods of controlling CRW areorganophosphate pesticides and croprotation. CRW has proven itself capableof resisting both methods.

The threat of CRW developing resistance has scientists particularly concernedbecause this variety of Bt-corn producea low dose of toxin, killing only abouhalf the CRW larvae and leaving a highnumber of partially-resistant insectsResistant insects in this circumstance aremore difficult to control, leading scientists to assert that resistance is certain to

arisethe only question is when.The low mortality rate of CRW

together with the demonstrated abilityof CRW to resist other methods of control, led the EPAs scientific advisorypanel to call for a particularly rigoroustrategy to prevent resistance. The panerecommended a much higher refugerequirement 50% for the antiCRW corn.

Monsanto asked instead for a 20%refuge size during the first 3 years of useof the new crop, saying it would use this

time to study how best to manage CRWresistance. Monsanto argued that the20% size would be sufficient to stave ofresistance based on their prediction thathe new CRW Bt-corn would be adopted slowly. Monsanto projected that nomore than 5 million acres, or 6% of allU.S. cornfields, will be planted with theanti-rootworm corn by 2005.

Jaffe points out Quicker adoptiocould rapidly lead to resistance byCRW. There is reason to suspect theaccuracy of Monsantos projections. In1996 Monsanto drastically underestimated to the EPA rates of adoption foits anti-corn borer Bt-corn. Becauserootworm is a more serious pest thancorn borer, it is reasonable to expect thathe new Bt-corn will be widely used, andindeed a 2003 survey found that 35% ofarmers indicated they were likely to usethe technology.

In a move met with much criticismthe EPA ignored the 50% recommenda

Engineering Trouble:

Are Genetically ModifiedCrops Creating a New Breed

of Super-Pests?

Continued on page 7


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By Brian SnyderMuch of the news in the world of late

has been deeply disturbing to me, as Imsure it has been for most of you as well.Things didnt get any easier in thisregard when we heard in late May thatPercy Schmeiser, who spoke at this yearsFarming for the Future conference, hadlost his case against Monsanto in theCanadian Supreme Court.

For those who might have missed thisstory altogether, Percy is the farmer whowas accused of stealing Roundup Readytechnology by saving seeds from hisfields of rapeseed that had been contam-inated with Monsantos genetically mod-ified brand. If you want to know moreabout the decision, and see Percys ownresponse, you can read about it atwww.percyschmeiser.com.

While the merits of Percys case seemso apparent to many of us who have methim and heard his story, in the past year

I encountered many folks closer to theagribusiness sector who felt equally con-vinced that Monsanto was the victim. And so it seems the court ultimatelyagreed with the latter perspective.

Or did it? While agreeing that Mon-santos patent had indeed beeninfringed, the court found that no penal-ties, technology fees or court costs weredue to them because Percy had not prof-ited in any way from his use of the seed.The decision was split, five to four.

This confusing and ambiguous deci-sion got me to thinking about the two-faced nature of democratic capitalism aswe know it today. On the one hand gov-ernment administrators, legislative bod-ies and yes, even the courts areincreasingly consistent in giving corpo-rate entities the upper hand relative tothe rights of citizens it is greatly dis-turbing that such a statement is so self-evident. On the other, these sameentities like to express their sympathy forthe individuals who lose out, to the

point of trying to compensate themmonetarily for the rights revoked.

If you want further evidence of thisgradual buyout of citizens rights, justthink of the current fascination at all lev-els of government with the ubiquitousconcept of economic development.

While a difficult cause to dislike ordemean, economic development as weknow it today often involves the loss of

farmland, including farmers and thefarming culture that go with it, andother valuable resources, usually forwhat amounts to a pittance of compen-sation to a few individuals. Most others who are not compensated for the losshave merely grown complacent that thistrend is an inevitable feature of moderntimes.

The result has been the creation ofwhat might be called zones of compla-cency surrounding what used to bewonderful communities, where the par-

ticipants in such economic growth livebetween the dual threats of being eithersupersized or downsized.

But the gradual transfer of sovereign-ty from citizens and their communitiesto the forces of mass-marketing, what inthis example is called urban sprawl, isthe moral equivalent of buying theisland of Manhattan from the natives fora few trinkets. In that historical case, ofcourse, the real loss was not just primereal estate, but an entire culture, a way oflife.

We have in fact become very compla-cent in our society with the loss of oneway of life after another. This is whathappened in the Percy Schmeiser deci-sion, and it is also what has happenedand is still happening to rural communi-ties across this continent. We are wit-nessing the gradual, but quickening lossof an entire culture, which is the price ofour collective complacency and inabilityto assert politically what we want ourfarms and communities to look like in

the future.If there is a ray of hope in all of this

it is that at some level we all know whawe are losing, as we continue to lamenthat those days will never return orthat we are powerless to do anything

about it. A catch phrase these days which when heard is almost alwayuttered by a representative of largeindustry, is that we should beware othose who dream of a simpler time insome bygone era.

Maybe instead we should beware othose who refuse to dream, who havegrown complacent that so-calledprogress will dictate our future for thebetter. Maybe we should start examiningthe true cost of such complacencyiwe dare.

For as troubling as the Schmeiser caseis for any folks who might someday findthemselves on the wrong end of a loadedcorporation, there are even greater andless obscure examples of the high cost oour collective complacency. Consider foinstance the fact that for many people inour country, ten times the loss of lifethat occurred on September 11, 2001 inot enough to avenge what happened onthat fateful day.

You see, it can be difficult to write acolumn that tries to interpret curren

events, even as it is harder and harder fome to explain to my own children thenature and purpose of the world as theyknow it a world that no longer con-tains anyone even resembling, say, aMartin Luther King, Jr. who is quoteddaily in the news to help with that task.

But I am grateful that all of usincluding my children, had an opportunity to hear Percy Schmeiser tell his storyin such a compelling way, and to visi with him personally. Those who havmet him know he is right even I supposethose five justices on the CanadianSupreme Court who nonetheless chosecomplacency over corrective activism inmaking their decision.

In Percy we have seen the enormousvalue of choosing to avoid complacencyin the face of losing ones way of lifeHow can any of us afford not to followhis example? I

DirectorsCorner

The High Price

of Complacency

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these folks are, after all, my neighbors.Contrast this view of farm life with

the Get big or get out CorporatistsFirst of all, the consolidation of landownership limits the number olandowners. Therefore less people get to

experience the joy of farm ownershipSince Corporatists generally choose noto live on the land, the stewardship connection is ruptured. These formerly family-sized farms become gigantic field with a grouping of forlorn buildingstuck in the middle. And they lose contact with neighbors who, in turn losecontact with the soil. We end up with asociety of eaters that are divorced fromthe food producing farms. This is a system that is totally inefficient in providing the greatest opportunity for land

ownership, family-scale entrepreneurship and careful stewardship of the landI guess it is efficient in extracting themaximum profit now, but that is abouall. In nearly every other measure icomes up short.

As sustainable farmers we need tconsider the issue of ownership as irelates to the granting of public access toour farms. We need to be generous. Weneed those granted access to become oufriends and supporters. We need moreeaters to feel a connection to farms, not

just some intellectual idea of what farming is, but to actually allow them toplace their feet on the soil of a sustainable farm. And we need to do everythingin our power to encourage and assisothers to become farmers. The more ofus that can experience a beautiful day inJune on our home farm, the better off wewill all be. I

PresidentsCorner

By Kim MillerAs I clipped a paddock on a perfect

June day, my thoughts ran to the differ-ence between the sort of farming thatmany of us in the sustainable communi-ty are involved in and the sort that dom-inates our society. After several roundswith the mower I noticed what a glori-ous day it was and I was overcome witha feeling of gratitude for the privilege of

being able to work my farm on that day.I could see my cattle grazing a fresh pad-dock nearby with their heads burieddeep in the fresh grass. They lookedclean and healthy with the sun shiningon their sleek summer coats. My familyis blessed to call our 65 acres home.

But it isnt really ours. Perhaps adirect descendant of mine will own thisplace when my time is up, maybe not.Many families lived here before us andthe land has been farmed for about 200years. Their attitudes about farming,

stewardship and the methods they usedhave had a direct effect on the tilth ofthe soil and how we can use the farm.The state in which we found this farmcan only lead me to conclude that someof the past farmers thought that they were the last people that would everneed to use this soil. My guess is theysimply did not think about it at all. Infact the farm was rented for over fortyyears just before our purchase. And sothis farm was part of what is one of themain tenants of the religion of Corpo-ratism Efficiency.

Efficiency in farming has meant thatto capital goes the spoil. The goal ofthe Corporatist is to grow the capital bycontrolling assets and making an extrac-tion from them. The sanctity of owner-ship is central to this efficiency. And so, judging by these standards, our farm isnot very efficient. We take what the sungives us, try to improve our soil tilthincrementally and without off-farminputs, feed grass when it is in season,

harvest a modest amount of fruit andvegetables, plant trees without plans toharvest them in our lifetime and allowfolks to hunt and fish (when they ask per-

mission) without charge or ( please dontlet our insurance man know this) signinga liability waiver. In other words we feelmore like stewards of this asset thanowners, and we think that others in ourcommunity and those that come after ushave some rights too.

And when we share access to ourfarm it enriches our own experience ofhuman relationship. Not everyone whocomes to fish or hunt is a model citizen.Some of the young men that come tofish are the kind that might expect to

be chased from private property, and yetI enjoy a visit with these guys as theyfish and enjoy their surroundings. Ifnothing else they might see that not alllandowners are selfish. Even better thereis sometimes a cross-generational com-munication and shared experience of thewonder of this creation. In any event Iam usually better off for these visits and

In Contrast

5

We need more eaters

to feel a connection to

farms

APPLICATIONS AVAILABLE FOR

SUSTAINABLE AGRICULTURE GRANTS FOR FARMERS

The Northeast Region Sustainable Agriculture Research and Education pro-

gram (SARE) has now released application materials for its Farmer/Grower grant

program.These grants support Northeast farmers who want to explore innovative

sustainable practices on their farms. The Farmer/Grower Grant program allows

farmers to conduct experiments, try new approaches, and test emerging ideas

about agricultural sustainability. The deadline for the 2005 grant round is Decem-

ber 7, 2004 and applications can be downloaded from the Northeast SARE web site

at www.uvm.edu/~nesare. Farmers can also request a printed application by call-

ing 802-655-0471 or by sending an e-mail to [email protected].


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RegionalMa

rketing

Not YourEveryday Brunch!

By Leah Tewksbury,Northcentral/Eastern Region ContactA unique dining event was held at the

family-owned Orlandos Restaurant inMuncy, PA recently. Not Your EverydayBrunch was the first of its kind inPASAs Northcentral region, resultingfrom collaborative efforts betweenOrlandos, community volunteers, andlocal, sustainable producers many ofthem PASA members. The Noviellofamily, owners of Orlandos, were able tocoordinate this event with help from vol-

unteers and Josh Moat, a culinary stu-dent at the Pennsylvania College ofTechnology who works as a chef atOrlandos.

The group was interested in sustain-able farming practices, so they contactedseveral area PASA members to learnmore about their products and availabil-ities. By offering locally and sustainablygrown foods, they hoped to educate con-sumers about the superior quality andnutrition of such fare, and highlight theimportance of building strong local

economies by supporting local business-es and farmers. Designing such an eventtook extra effort, as they had to keep inmind what was in season and what freshmeats were available. Both chefs in thekitchen that day, Josh Moat and MikeNoviello, commented that a vital consid-eration is planning well in advance.

Planning, planning, planning saysJosh Moat. Think ahead. We got a bitof a late start, but be sure to talk to your

producers as early as pos-sible. Find out what willbe available, in whatquantities and rememberto ask questions! Alsoremember to be flexible.

I wanted purple basiland got none, but didyou smell those terrinesin the oven? Organiza-tion is key. Plus with avolunteer staff andeverything being pro-duced from scratch, itsvital to understand theabilities of your peopleand the given time-frame.

Diners were excited to take part in

this innovative brunch and commented,It was exciting to be able to get food ofthis caliber. The Noviellos remarkedthat customer and producer enthusiasm were high when the brunch was firstbeing planned, and this positive feed-back indicated there was an audience forsuch alternative dining experiences. This widespread sentiment was evident asmany attended to eat well and showtheir support.

The Noviellos found it was definitelythe partnerships with local producers

that made it happen. When local PASAmembers found out that such an event was being considered, they proactivelycontacted the restaurant and deliveredsamples of their products for the chefs totaste and experiment in preparation.Because these local producers extendedthemselves in this way, the very busyrestaurant bought into the conceptand the product selection much morequickly and easily. Orlandos staff also

6

NORTHCENTRAL

Western

Northcentral/Eastern

Southcentral Southeastern

Celebrating a successful local brunch are (left to right) Johnny and

Leah Tewksbury,Tilly Noviello, and Josh Moat.

had a strong interest in the concept o

local foods and local economies, andthus were willing to work on their regular day off and show their support. AsChef Josh observed The reason iworked was dedication and love, peopl wanted this. In my several trips to thdining room, the response was over whelming. They want more and moroften, the demand is there. The last tiphe gives is First of all, do it. Give people the meal of their lifetime. Let themknow about the value (both taste andnutrition) of naturally produced food.

PASA members should realize thapotential venues for events featuringlocal foods right in their own localesimay take some perseverance and goodcommunication, but enthusiasm is contagious, and sharing yours just mayresult in a cooperative effort to host afine local foods dining experience. Youlbuild a following by exposing patrons tothe most flavorful and nutritious foodon earth (at least in your region!) I

Western

David [email protected]

Southeastern

Brian [email protected]

Mena [email protected]

REGIONAL CONTACTS

Southcentral

Rob [email protected]

Chris [email protected]

Northcentral/Eastern

Leah [email protected]


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8/24

Simply put, major companies areseeking a competitive edge by running arace to the bottom for workers pay andbenefits. It goes without saying that thisis bad for workers. But its equally badfor small business and communities.

Farmers and small business people arealso working people. As wages for work-ing people are depressed, their incomesfall too short. Self-employed small retail-ers cannot pay themselves a middle classincome for the work they do in their

own business and compete with largecompanies that pay poverty-level wages.Family farmers face the same problem incompeting with low-wage corporatefarms.

Its devastating for communities aschain stores replace independent busi-nesses and profits are drained out of thecommunity. As low-wage workersreplace self-employed business people,communities lose their middle class who

By Chuck Hassebrook,Center for Rural Affairs

Over the last 40 years, Wal-Mart hasgrown into the nations biggest employerand the worlds largest retailer. Every twodays, Wal-Mart opens another super-store. It even has more people in uni-form than the U.S. Army, while bankingabout $7 billion in profits last year.

U.S. Representative George Miller(D) from California, House Committeeon Education and the Workforce,

released a congressional study on thecompany entitled Everyday LowWages: The Hidden Price We All Pay for Wal-Mart. Among many charges,Miller cites Wal-Marts history of lowpay and benefits for costing taxpayers, asmany Wal-Mart workers are forced toturn to public assistance. This reportalso comes at a time when the companyis seeking more congressional help, as Wal-Mart wants to expand into con-sumer banking.

According to the study, each Wal-

Mart store costs federal taxpayers over$2,000 per employee to supplement low wage levels. For a store with 200employees, the report estimates taxpay-ers each year pay:

$36,000 for free and reduced schoollunches

$42,000 for housing assistance

$125,000 for low-income tax creditsand deductions

$100,000 for services to at-risk stu-dents

$108,000 for health-care subisidies

$9,750 for low-income energy assis-tance

The significance of these findings isunderscored by estimates that Wal-Mart will control over one-third of all foodand drug sales in the U.S. by 2007. Thisreport reflects not just one company. Itreflects one of the worlds most prof-itable and rapidly growing corporationsand the emerging global economy.

Congressional ReportTargets Wal-MartLow wages not only harm workers, they devastate small businessand communities as well. Policies should encourage reform.

can buy homes, put down roots and give

back.

It does not have to be that way. But i

we want to take America in a bette

direction we must make a different set o

policy choices. We must make compa-

nies pay a living wage in return for the

things they expect of government.If corporations want access to Ameri

can markets for goods produced outsid

our borders, they should be required to

respect the rights of workers to organize

and elevate living standards. If they wan

access to the special tax breaks states and

the federal government provide, they

should be required to pay a living wage

and provide decent benefits. It does no

serve the common good to subsidize

companies to create poor jobs.

Finally, we must return to the timewhen competition was based on efficien

cy and service to our customers rather

than economic power. We must enforce

anti-trust laws, including those that pro

hibit the giants from using their size and

power to gain unfair price advantages.

Reprinted with permission from the

Center for Rural Affairs, Lyons NE. Orig-

inal version was seen in the May 2004

edition of the Centers newsletter. I

ConsumerNews

8

NATIONAL HOTLINE UNVEILEDFOR THE CONSERVATION SECURITY PROGRAMA new service for innovative farmers and ranchers will help stimulate good

environmental stewardship.The Center for Rural Affairs has opened a Hotline to

connect farmers and ranchers practicing effective conservation to the Conserva-

tion Security Program (CSP) created by the 2002 Farm Bill.The Hotlines number is

402-687-2100 and will be open once the CSP sign-up begins.

The Conservation Security Program (CSP) is a 2002 Farm Bill initiative written by

Congress to provide financial assistance to farmers and ranchers who are solving

key natural resource and environmental problems by adopting sustainable prac-

tices and systems.The CSP was designed by Congress to provide support to farm-

ers and ranchers who are already engaged in strong conservation systems to

protect soil, water, air, and wildlife or who will adopt more sustainable systems as

part of the program.Traci Bruckner, policy analyst and Hotline director for the Cen-

ter, said, This program is the most promising conservation proposal in the Farm

Bill. It was designed by Congress to reward the best conservation farmers and

ranchers.

For more information on the Conservation Security Program or the Hotline,

contact Traci Bruckner at 402-687-2100 or email [email protected].


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ConsumerNews

BAGUETTE WITH

ROASTED EGGPLANT,

TOMATOES AND PESTO

34 lb. Japanese eggplant, thinly sliced

1 French baguette, sliced 12-inch-thick on a diagonal

13 to 12 cup pesto

112Tablespoon extra virgin olive oil

12 lb. tomatoes

1 garlic clove, minced

14 lb. Provolone or Fontina cheese

salt & pepper

1 Tablespoon balsamic vinegar

lettuce leaves

Preheat oven to 350.Toss eggplant slices with olive oil,

garlic, 14 teaspoon salt and a few pinches of pepper.

Arrange on baking sheet and bake 1520 minutes, until

soft in center. Brush warm eggplant with vinegar. Cut

baguette in half lengthwise and hollow out the center.

Brush both sides generously with pesto, then lay eggplant

slices on bottom half in overlapping slices. Follow with a

layer of sliced tomatoes; sprinkle lightly with salt & pepper.

Place cheeese on top and follow with lettuce and remain-

ing half of baguette. Slice diagonally into 4 sandwiches.

Makes four servings.

Seasonal Recipe

Recipe fromAsparagus to

Zucchini: A Guide to Farm-

Fresh, Seasonal Produce from

the Madison Area Community

Supported Agriculture Coali-

tion.Visit www. macsac.org

to order a copy.

SeasonalAvailability

Beans Lima ................. ...................July to Oct.

Beans Snap....................................July to Oct.Beets......................................................July to Dec.

Blueberries......................................July and Aug.

Broccoli................................................. July to Oct.

Cabbage green ................... .........July to Oct.

Cabbage red .................. ...............July to Oct.

Cantaloupe/Musk Melon..............July to Sept.

Carrots .................... .................... ..........July to Dec.

Corn-sweet..........................................July to Oct.

Cucumbers.........................................July to Sept.

Eggplant...............................................July to Oct.

Peppers sweet ................. ............July to Dec.

Peppers hot...................................July to Oct.

Watermelon.......................................July to Sept.

Berry Freezing TipFrom Knight-Ridder Newspapers

Berry season is in full swing, so be ready to stock up on

these sweet treats at good prices. Quick-freezing berries

on trays helps to keep their shape and texture as well as

taste. Wash ripe berries from blueberries to strawber-

ries in cold water.Pat dry with paper towels and remove

stems or hulls.Place the berries in a single layer on baking

trays and freeze overnight or until solid.Transfer the frozen

berries to plastic freezer bags, removing as much air as

possible.Seal and store in the freezer for up to six months.


10/24


11/24

What is a Standard Turkey?

By The AmericanLivestock Breeds Conservancy

The American Poultry Association

(APA) has recognized standards forpoultry, just as the American KennelClub has standards for dogs. The APArecognizes eight varieties of turkeys.

These varieties are naturally mating,not requiring artificial insemination,have a specific body conformation andfeather pattern, and have names likeNarragansett, Bronze, Black, Slate, andBourbon Red. There are other color vari-ations of naturally mating turkeys thathave not been standardized.

As recently as 1997, standard vari-

eties of turkeys, popularly known asheritage turkeys, were nearly extinct. Acensus conducted by the American Live-stock Breeds Conservancy (ALBC)found only 1,335 breeding birdsremained. Once common on the Amer-ican agricultural landscape, these color-ful and hardy birds had nearly vanished.Fortunately, their fate has been turnedthrough the powerful combination ofALBCs research and census work, SlowFood USAs Thanksgiving promotion in2002 and 2003, and an increasing num-

ber of breeders.New research confirms that several

standard varieties of naturally matingturkeys are more disease resistant thanindustrial strains. These findings showthat standard turkeys are better suited

for range production than their industri-al Broad Breasted White counterparts.standard turkey varieties offer a robust

immune system and a lower mortalityrate, the ability to mate naturally, excel-lent hatchability, active foraging,increased levels of endogenous vitaminC, intelligence and overall attractiveness.

The results of recent studies demon-strate the value and importance of thegenetic resources embodied in standardvarieties of turkeys, supporting claimslong made by breeders, and justifyingturkey conservation. Breeders can selectfor production attributes in breedingflocks of standard turkeys, but care must

be taken to retain their ability to matenaturally and promote the health andhardiness that come with immuno-competence. Thoughtful stewardship othese agricultural treasures by todaybreeders will ensure their availability forgenerations to come.

While still endangered, the future o

standard turkeys looks promising. ALBCconducted a census during the winter o20022003. A population of 4,275breeding birds was reported, a three-foldincrease since 1997. As demand foturkeys increases, the market for breeders grows stronger!

For more information about the con-servation of standard turkeys contact the American Livestock Breeds Conservancy, PO Box 477, Pittsboro, NC 27312phone: 919-542-5704, or visit wwwalbc-usa.org. I

11

(PDA) certified kitchen, which is alsocertified organic. Here, Anne trials theirnew ideas till they produce the qualityproduct they know their customersexpect. Once made, Anne says youve gotto price your products to make a profit. Whether its fresh produce or valueadded jams and jellies, If people wontbuy at that price, then drop what doesntsell.

Tim and Anne have found labor coststo be significant in food processing, sotheyve added equipment, mostly used,to become more efficient. They recom-mend learning the PDA and USDA reg-

ulations when considering food process-ing. Theyve also learned that labelingtheir products to make them attractiveto the market and still meet the regula-tions is the biggest hassle in food pro-cessing. Success with their value-addedfood products has convinced them toexpand their kitchen to help them han-dle larger volumes more efficiently andto perhaps pursue custom packing forothers.

In a kind of reverse marketing, theirfarm market retail success with value-added products and customer requestsconvinced Tim and Anne to sell freshproduce. Its a natural fit, with very little

Ed

ucationalO

utreach

waste. What doesnt sell today at thmarket is potentially an ingredient in thevalue-added kitchen tomorrow. Todaythey sell at four seasonal farmers markets and over the Internet through boththeir website and localharvest.org. Theyalso sell some product wholesale locally.

Farming is a business, Tim andAnne say. Be diligent about your marketing. Have a market for your productsbefore you start growing them. Worryabout the quality. Be willing to playaround with different things. Price itemto make a profit. And, listen to your customer! Smart business advice, welworth hearing one more time. I

Continued from previous page

INTERESTED IN LEARNING MORE ABOUT THIS TOPIC?

PASA and ALBC have teamed up to offer two intensive-learning programs.

Raising Standard Turkeys for the Holiday Market and Criteria for Choosing Breeder

Turkeys from Your Flockwill be held October 1 & 2.This is an opportunity for PASA

and ALBC members to learn from nationally recognized conservationist Frank

Reese, ALBC researcher Marjie Bender and PASAs own Bill Yockey. To register for

either or both of the intensive-learning programs, visit www.pasafarming.org or

call 814-349-9856.

Bill Yockey owner of Townline Farm in Linesville, PA is one of the few growers of

heritage breed turkeys and geese in North America. Success has come by sellingtable-ready birds for the Thanksgiving and winter season. If you are a grower, they

also offer eggs, poults and juvenile birds. In 2004 he also began offering free range

chickens as well as chicken eggs! To learn more about Townline Farm Poultry

Reserve,visit http://[email protected].


12/24

1. What is unique about your busi

ness?

We provide a great atmosphere. It

funky, fun, classy, refined, and we have

great food and drink. Our whole focus i

making sure whats on the plate or in the

glass is really good.

2. Why did you join PASA?

I was invited to come and speak aboubuying. I came to the conference and

loved it.I was pulled into it, and saw it as a

way to improve my business.

3. How has your membership been a

benefit to your business?

Thats an easy one! I am a restauran

teur with 11 stores. I buy from local pro

ducers. PASA has helped make the

farmer-chef connection in Pittsburgh.

4. What does the term sustainable

mean to you, and how do you incorpo

rate that into your business?

No one knows what it means! Its dif-

ferent to every single person. I see it no

just about that you put lettuce in the soi

and dont use a lot of pesticide. Its bigge

than just how much chemicals you put on

your crops.Im not a farmer and dont pro

fess to be one, but its not destroying land

as you go along so it can continue to sup

port us. A farm needs to make enoughmoney to pay its bills and make a good

living for the farmer.At the end of the day

everybody has to make money.

5. What do you see as some of the

critical issues facing agriculture and

ag-related businesses today?

The Mad Cow thing and [other] dis

eases in the beef market is frightening. I

is expensive to get meat and poultry pro

Busine

ssMember

Profile

12

big Burrito Group,

Corporate Chef Bill FullerBy Gayle Morrow

Bill Fuller is looking for ducks good, western Penn-

sylvania-grown ducks. They could be just the ticket for

Eleven, big Burritos newest (and its eleventh) concept

restaurant in Pittsburgh. And this concept is one near and

dear to the hearts of PASA members contemporary American dishes featuring

fresh, regional, seasonal ingredients and pure,elemental flavors.

Yum.

Tom Baron and Juno Yoon started the big Burrito Restaurant Group in 1993, as

Pittsburgh was blossoming into a town known for its restaurants. The big Burrito

plan was for a mix of fun,funky,and upscale eateries;what has developed since are

the Mad Mex, Casbah, Kaya,Soba Lounge, Umi,and, now, Eleven restaurants.

Fuller, who grew up in western Pennsylvania, has been with big Burrito about

10 years. He went to college, worked for six years at the Occidental Restaurant in

Washington, D.C.,then headed west to earn a masters degree in synthetic bio-inor-

ganic chemistry from Berkeley. Part way through his Ph.D. work, Fuller hooked up

with some Pennsylvania friends,decided he did not want to spend his life in a lab-

oratory, and came back east to work for big Burrito.

When the owners picked the property for Casbah I said I wanted it,he laughs.

I was opening Chef there.

He says he was looking forward to tapping into local farms for the raw materi-

als big Burrito needed, but that didnt happen right away.

It turned out that it (farming) was a mess,he says.There was only the begin-

nings of a farmer-chef connection.

Thankfully there have been, and continue to be, improvements in that relation-

ship.

We believe in great ingredients, Fuller says. In season, theres a lot of great

stuff that comes out of the ground. He also likes purchasing meat and poultry

locally as much as is practical. If he has a need for smaller birds for instance, he

can work with a local producer to meet that need.Thats not possible with an agri-

business.

Perdue doesnt care about me,he says.

As Corporate Chef, Fuller not only keeps close tabs on whats in season and who

can provide it, but does a good deal of the cooking as well.

Im in the kitchen a lot, he says.Cooking is a craft. Youve got to make sure

everyones hands are building the same chair. If your people see you dont know

whats going on, theyll eat you alive.Thats one thing Fuller doesnt want on the

menu. For more information, go to www.bigburrito.com .

INTERVIEW WITH

CHEF BILL FULLER

Continued on next page


13/2413

duced in a fashion that is not disgusting. I

would like to do better with beef and chick-

en, but the cost is phenomenal. And whatev-

er people say about fat, they want that

marbled [grain-fed or finished] piece of beef.

6. What do you see as the connectionbetween sustainable agriculture and the

consumer?

There is little or no connection now.There

is little or no connection philosophically or

emotionally between food on the plate and

where it comes from. People go to the store

in January, get a tomato, take it home, and

put in on the tuna sandwich made from tuna

in a can. I dont know how people will ever

make that reconnection with their food. Peo-

ple dont cook. Personally and financially itsgreat for me,butthe food part of our socie-

ty is scary. I do think there is a big, untapped

market, a desire among a lot of people to be

more connected. They just havent got there

yet.I

message to the idea of buying local,while allowing for regional messages and

individual creativity to assure a local fla-vor. All Buy Fresh Buy Locallabels incor-porate bright colors such as red, thecolor most used on product advertising,along with a format that recalls an era when buying locally grown food wasmore commonplace.

Connecting farmers and consumers isa key ingredient to the sustainable foodsystem recipe. As consumers begin toidentify the connection between the BuyFresh Buy Local label and local farms,more and more customers will demand

local products. Tim Foster, manager ofthe PLOW cooperative (PennsylvaniaLocal Organic Works) says, The BuyFresh Buy Locallabel may resurrect grass-roots efforts in the region to make storesresponsible for providing local produce.

Money from the PennsylvaniaDepartment of Agricultures Pennsylva-nia Preferred program and matchingfunds from McGinnis Sisters SpecialtyStores are covering some costs associated with the campaign this year, including

production of a western regional FarmFresh Guide. This guide, coupled withthe website www.buylocalpa.org andother point-of purchase materials areintended to provide consumers with easyaccess to local sources of a full range of

food products.Martin Thomas, executive chef at the Westmoreland Country Club becameinterested in finding local sources offood after visiting a local farm (see Cele-brating the Harvestarticle page 15). Thehigh quality produce he saw convincedhim to use as much local product as hecould. It is just a better product, saysThomas and the local fare is getting ravereviews from country club members.

Noreen Campbell of the McGinnisSisters Specialty Stores says It was a no-

brainer for us to join the Buy Fresh BuyLocalcampaign in this region, since weare already supporting local food initia-tives. The family-owned company isnow a retail partner for the westernregional campaign. It is their hope toattract many restaurants, producers, andfarmers markets to participate in BuyFresh Buy Local as well. Campbell feelsThis is a great program that works forus. We have had a history of supporting

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Continued from previous page

Buying LocalContinued from page 1


PASA WELCOMES OUR

NEWEST BUSINESS MEMBER

Pittsburgh Urban Farming Initiative


14/24

PASANews

$1,000

$10,000

$20,000

$5,000

$30,000

$50,000

$70,000

$90,000$100,000

$80,000

$60,000

$40,000

$25,000

$15,000

$62,000

$75,690

March 31, 2004

June 30, 2004

14

Annual Fund Continues its Climb to Our $100,000 Goal

Graphic courtesy of Phyllis Kipp.

I Conference Planning Committee

Planning for the 2005 Farming for the

Future conference is underway! A com-

mittee of 24 PASA members is helping

PASA staff identify workshop topics and

contact potential speakers.The themewill focus on healthas it relates to

humans, animals,soil, communities and

economies. Ideas for speakers and work-

shops should be directed to Heather

House at PASA headquarters.

I Conference Exhibit-

ing Exhibit space at

the conference

becomes more limited

with each passing year

as more farms and

participate in the conference food pro-

gram.

I Calling All Volunteers Many volun

teer opportunities will arise between

now and the conference keep your

eye on this column to spot ways in which

you might consider contributing.

Teen TrackThose interested in serv-

ing on the teen track committee, which

is responsible for coordinating presen-

ters to deliver educational & entertain-

ing programs for teens, should contact

Heather House at PASA headquarters.

Youth Program Those interested

in helping organize the youth program

should contact Dianne Miller at 724-

668-8600 or [email protected].

Rooms & Rides We are looking

for someone to help coordinate ride

sharing to the conference, as well State

College area home-stays. If interested,

contact Heather House at PASA head-

quarters.

companies discover this benefit. Those

interested for the 2005 conference

should contact Lauren Smith at PASA

headquarters to get on the list. Formal

invitations to sponsor and exhibit will be

mailed in August.I Food! Food! Food! The fabulous

meals served at Farming for the Future are

organized around contributions from the

membership and other regional friends,

and planning is underway for the Febru-

ary 2005 meals. PASA farmers when

planting, raising and harvesting this sum-

mer season and your thoughts turn to

sharing your bounty with an appreciative

audience,contact Lauren Smith at PASA

headquarters to learn how you might

PASA CONFERENCE NEWS

Stay tuned to this

column year-round

for the latest news

and facts on the

PASA Conference.

14th AnnualFARMING FOR THE FUTURE ConferenceFebruary 3, 4 & 5, 2005 Penn Stater Conference Center, State College, PA

By Chris FullertonOver $13,000 in contributions from members have been made to

PASAs annual fundraising appeal since the end of March, when we lasreported our progress in Passages. This new investment in your organiza-tions mission and programs brings our total for the year (as of June 30th)

to over $75,000 75% of our $100,000 goal. This revenue has comefrom personal gifts (including a generous $50,000 gift from Rodale, Incand the Rodale family), silent auction proceeds, the direct mail appeal andother fundraising activities.

Much heartfelt appreciation from PASAs board and staff goes out to alwho have helped bring us this far toward our goal! We are counting on oumembers to contribute the remaining 25%, or $25,000 by the end of theyear. Beyond financial contributions, another way to contribute is todonate something special for the auction to be held at our fall Harvest Cel-ebration this September (see article next page) contact Lauren Smith atPASA Headquarters if you are interested in this creative opportunity.

This years fundraising efforts are part of an aggressive three-year plan bythe PASA Board of Directors to diversify our revenues, especially focused

on raising more unrestricted funds. Our goal is to secure the necessaryresources to guarantee PASAs core expenses are met through 2006, whilegradually building a contingency fund for the lean times that will occasionally come to any organization.

To donate over the phone, pleasecall Lauren Smith at PASA Headquar-ters at 814-349-9856. Watch thebeanpole in each issue of Passages aswe approach our $100,000 goal.

NEW LIFETIME MEMBERS

Ingrid & Bernie Hoffnar

Albert Lusk

Barbara, Kate & Mike Wahler


15/24

Buying Local

15

local farmers and the community, as weprovide a nice niche for consumers tofind local products. The store plans toadvertise the Buy Fresh Buy Locallabel in

various ways and feature local farmerseach week on their website.

Cindy Latchaw of Fair Winds Farmin Jackson Center is eager to begin usingthe Buy Fresh Buy Local label on herdelivery truck. She feels The label is agreat way to help consumers begin toidentify us and let them know we offerfresh, local food. Fair Winds Farm pro-duces several varieties of hydroponictomatoes and lettuces. Latchaw travelsto Pittsburgh at least 2 times per week tomake deliveries and she knows Peoplelove fresh, local products and farmers areable to grow products consumers wish tohave.

The western regional Buy Fresh Buy

Local campaign aims for great successsimilar to what has happened in south-eastern Pennsylvania over the past year.Interest has doubled, according to Brid-get Croke of the Philadelphia Fair FoodProject. Currently there are about 250groups participating in the Buy FreshBuy Localcampaign in the Southeast and

we are beginning to work with inde-pendent natural food stores. Interest isgrowing to include more area businesses,restaurants and even the local zoo, all topromote local foods. This year alsomarks the second edition of the south-east Farm Fresh Guide, a consumer direc-tory to find local products in the region.The guide is helpful for consumers to,take that action step as Croke puts it,to know where to go for local sources offood.

Locally grown food is increasing inpopularity as American consumers beginto demand fresher, safer food grown byfarmers they know and trust. Eventually,the Buy Fresh Buy Local campaign will

make it easier for consumers in alregions of the state to buy from locafarms they want to support. And theywill do so in confidence that their fooddollars will work not only to keep theirfamilies healthy and local farms viablebut their communities stronger andmore vibrant.

Why Dont We Do That?That was the question PASA mem

bers, Sue and Rob Haney asked themselves as they saw PASAs southeasternand western regions beginning Buy FreshBuy Localcampaigns. The Haneys interest instead focused on a countywidecampaign to promote farmers marketfound in Centre County. Sue and Rob who grow several varieties of flowervegetables and herbs at their farm inCoburn are integral participants in thelocal markets.

Spearheaded by four area farmersmarkets, PASA plans to grow this effor

By Lauren Smith

Since PASA has officially become

known for fantastic regional and sustain-

able meals first from those presentedat the conference, our two Harvest Cele-

brations added to the list, and various

regional events (see Not you Everyday

Brunch!,page 6) its time to unveil plans

for Celebrating the Harvest 2004. Well, at

least Ill lift an edge of the curtain a

bitjust to wet your appetite!

This story begins with a fortunate and

familiar pathway to PASA successes the

artist approaching PASA with theirinspira-

tion. Chef Martin Thomas, Executive Chef

at Westmoreland Country Club and part-

time instructor with the Westmoreland

County Community Colleges Culinary

School,was inspired by reading about last

years Harvest Celebration enough to

dream about doing the same. The plan

started with a call to David Eson, PASAs

Western Regional Director, inquiring if the

Laurel Highlands Chapter of the Ameri-

can Culinary Federation and the culinary

students could step up to the plate for

PASA and design the next regional

fundraising Harvest Celebration for the

organization.

I read the article in Passages and

thought this is what we want to do at

Westmoreland County Community Col-lege, share the knowledge and passion

regarding working with local growers and

fresh foods with the students.We want to

share it all, Chef Martin states. Like Chef

Ditchfield at Pennsylvania College of

Technology, he wants to bring the excite-

ment and stimulation of working with

local growers into the students lives.

Chef Martin goes on to say that his

love of people interested in food, respect

for those passionate about what they do,

and his growing relationship with PASA

and our farmer members, is a match that

led him naturally to his idea of hosting

this event. His epiphany in the radicchio

field, while visiting Harvest Valley Farms

last summer (see the Buy Fresh article)

sealed the deal.

So readers, on the evening of Septem-

ber 20th, in the beautiful ballroom on the

grounds of the Westmoreland Country

Club in Export, Westmoreland County,

PASA will proudly host its 3rd annual Har-

vest Celebration of local farms and local

flavors. In what is now tradition, the

events menu will feature wonderfu

regionally and sustainably produced

products and the PASA farmers who

raised the foods, while benefiting PASA.

Following the previous events in Cen

tre and Lycoming Counties, PASA contin

ues to hold these spectacular feasts

throughout the Commonwealth. We are

very much looking forward to celebrating

this fall in the Pittsburgh region.

So, youre all invited! Invitations to Cel

ebrating the Harvest 2004 will be mailed to

all PASA members in August and we look

forward to seeing you there!

Pictured above (L to R) are Chefs Jill Humburg-

er,Steven J. Hill,and Martin Thomas,of the

Westmoreland Country Club.

Celebrating the Harvest 2004

Continued from page 13



16/2416

to include other local market outlets over time. We hope this newmarketing campaign will raise awareness of the markets, Sue says.

Joani Walsh, of the FoodRoutes Network in Millheim, is excitedabout the new county campaign and says Its wonderful to see aBuy Fresh Buy Localcampaign taking root in Centre County thebackyard of both PASA and FoodRoutes. Were looking forward to

working with PASA, the farmers market organizers, other localfarmers and partners to assist with this effort and promote it in anyway we can. We see PASA and Centre County at the forefront of anational movement to rebuild local food systems.

A launch week is scheduled for August 814, which has also beendeclared Local Foods Week in Centre County by the CentreCounty Board of Commissioners. Music and guest chefs will be onhand to serve up some of the local fare at all four markets duringthat week.

Mike Byers of Spring Mills, who produces raspberries and honeyand participates in the markets, is excited about Buy Fresh Buy Localcoming to Centre County. We all thought it was a great way to pro-mote all of the farmers markets, giving them recognition and unity.

It is also a good way to promote food availability and the idea oflocal food and markets.

We are just crazy about the markets because they are such aunique atmosphere, says Haney. If one stand doesnt have a certainitem a customer is looking for, another one most likely will. We areexcited to be a part ofBuy Fresh Buy Localand hope it will expandto businesses in the area. This is a good thing for the communityand for consumers, to learn more about the food they eat. I

Buying LocalContinued from page 15 Hungry

Parasites,

Predators

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Use Biocontrol

in the Field

Corn Borer

Mexican Bean Beetle

Manure Flies

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in the Greenhouse

Aphids Whiteflies

Spider Mites Thrips

Fungus Gnats


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19/24

C

alendar

AugustAUG 1215 | Northeast Organic Farming Association 30th annual

summer conference at Hampshire College in Amherst, Mass. The

conference is preceded by an intensive two-day, 8-hour workshop

by Eliot Coleman. For more information contact conference coordi-

nator Julie Rawson at 978-355-2853 or [email protected].

AUG 15-20 | Rural Heritage Dayssponsored by the Union County

Historical Society, held at the Dale/Engle/Walker Farm in Buffalo

Twp.Union Co. For more information contact the Historical Society

at 570-524-8666 or e-mail [email protected].

AUG 22 | Growing a Family Farm. Hosts Gwen & Mark Hyde at

Windy Willow Farm, Amsterdam,NY.This is a diversified family farm

now in its 4th year of production.This 200-acre farm produces pas-

ture-raised sheep, hogs and poultry along with hay,small fruits and

vegetables. Please contact the Regional Farm & Food Project at

518-271-0744 or [email protected].

AUG 25 | PASA Field Day: Small Ruminants: Niche Marketing andNatural Parasite Control with Phylleri Ball, Steam Valley Mountain

Fiber Farm, Lycoming Co. Contact PASA at 814-349-9856 or

www.pasafarming.org for more information.

AUG 27 | PASA Field Day: Organic Soy and Corn Crops for Excep-

tional Organic Milk with Kore Yoder, Bev-R-Lane Farm, Union Co.

Contact PASA at 814-349-9856 or www. pasafarming.org for more

information.

SeptemberSEPT 5 | Understanding Farm Ecology Hands-On with Rachel

Schneider, Conrad Vispo and Claudia Knab-Vispo at Hawthorne Val-ley Farm, Harlemville, NY. Explore the relationship between one

farm and the natural environment using living indicators. For more

information contact the Regional Farm & Food Project at 518-271-

0744 or [email protected].

SEPT 1011 | PASA Intensive Learning Program: Draft Horse Farm-

ing with Kathy Fields, Flint Hill Farm, Lehigh Co. Contact PASA at

814-349-9856 or www.pasafarming.org for more information.

SEPT 16 | Afternoon Vegetable Farm Tour, Keiths Farm, Westtown,

NY, 4pm 6pm. This farm tour will take place at a PASA members

farm operation in Westtown, NY, just over the northwest Pennsyl-

vania border.Keiths Farm grows 13 acres of certified organic herbs

and vegetables, which are marketed exclusively through the NewYork City Union Square Greenmarket. This tour will feature discus-

sion of marketing strategy, organic vegetable production and his

unique labor force, which comes almost exclusively from the

Northeast Workers On Organic Farms program. This tour is being

co-sponsored with the Regional Farm & Food Project, a non-profit,

membership organization based in Troy, NY, which fosters the

growth of sustainable agriculture in Eastern New York and around

the country.For more information call 518-271-0744.

SEPT 18 | Lacto-Fermentation: Learn How to Preserve Healthy

Foods, Enosburg,VT. This hands-on workshop covers the basics of

vegetable selection, prep & the right ingredients to get the right

19

fermentation.You will learn how to make sauerkraut,kimchi,ginger

carrots and many other tasty preserves without vinegar or cook-

ing. For reservations, write to us at 3971 Pumpkin Village Rd, Enos-

burg Falls,VT 05450 or e-mail [email protected].

SEPT 23 | PASA Field Day: Sustainable Energy Systems on the Farm

with Darrell Frey, Three Sisters Farm, Mercer Co. Contact PASA at

814-349-9856 or www.pasafarming.org for more information.

SEPT 2425 | Passive Solar Greenhouse Workshop: design, con-

struction, & year-round production, Spring Grove, PA. Steve Moore,

with 20+ years experience farming & greenhouse production will

show attendees how to produce food all year without fossil fuel

heat. This workshop is limited to 25, w/ organic lunches, breaks &

free dormitory style housing at Sonnewald Natural Foods. Contact

Steve & Carol Moore by phone 717-225-2489 or e-mail sandc-

[email protected].

SEPT 29 | PASA Field Day: High Tunnel and Field Production of Cut

Flowers and Vegetables with George & Melanie DeVault, Pheasant

Hill Farm, Lehigh Co. Contact PASA at 814-349-9856 or www.pasa-

farming.org for more information.

OctoberOC T 1 | PASA Intensive Learning Program: Raising Standard

Turkeys for the Holiday Market with Frank Reese, Bill Yockey and

the American Livestock Breed Conservancy,Townline Farm Poultry

Reserve,Crawford Co. Contact PASA at 814-349-9856 or www.pasa-



20/2420

Contamination is

Endemic to the System

More than two thirds of conventional

crops in the U.S. are now contaminated with

genetically modified material, according to

Gone to Seedby the Union of Concerned Sci-

entists. The degree of contamination is

thought to be at relatively low levels of

about 0.5 to 1%. Lisa Dry of the U.S. Biotech-

nology Industry Association said that the

industry was not surprised by this report,

knowing that pollen travels and commoditygrains might co-mingle at various places.

Dining with the Rockefellers

David Rockefeller, the 88-year-old grand-

son of John D. Rockefeller is backing a new

venture that is converting the familys 80-

acre cattle farm into a working organic farm

and agricultural education center, including

a restaurant named Blue Hill at Stone Barns,

a branch of the well-known New York

Restaurant operated by the Barber family.

The restaurant began serving in May and the

entire center is aimed to connect people

with the food they eat and prove that a stun-

ning restaurant and superb food can be part

of such a lofty goal. Located 45 minutes

north of New York City, it is hoped the fruit,

vegetable garden, pigs, chickens, cows and

heritage turkeys raised on the grounds will

make the farm self-sufficient not only by the

sale of food to Blue Hill but also to nearby

restaurants and people who come to the

farm to buy it.

Agriculture Secretary Rescinds

Changes to Organic Standards

In late May U.S. Secretary of Agriculture

Ann M. Veneman rescinded changes made

in April to federal organic food standards.

The Agricultural Marketing Services issued

clarifications of the standards that would

allow antibiotics in dairy cows, certain chem-

ical compounds in pesticides, and livestock

feed containing nonorganic fish meal.Critics

mentioned officials had not consulted the

National Organic Standards Board, an advi-sory panel of experts, as the law requires.

These officials will now work with the board

to decide how to deal with the issues.

With An Ear to the Ground:

Essays on Sustainable Agriculture

Since 1997, Vern Grubinger has been a

regular commentator on Vermont Public

Radio,where he has talked about food,farm-

ers and rural life. Now these radio addresses

have been collected into book form by the

Northeast Sustainable Agriculture Research

and Education program, which now

announces the release ofWith an Ear to the

Ground:Essays on Sustainable Agriculture. It is

available in paperback from Northeast SARE

for $10 plus S&H. To order call 802-656-0484

or email [email protected]. Discounts for

bulk orders are available if requested.

Food,FarmingFeminism?

Carolyn Sachs, Amy Trauger and their

work on women in agriculture were featured

in the Summer 2004 issue ofMs.Magazine in

an article Food, FarmingFeminism?: why

going organic makes good sense.The article

sites the Women on U.S. Farms Research Ini

tiative at Penn State University, for more

information see http://agwomen.aers.psu

edu/research.htm

Pittsburgh School District

Elevated to Star Status

The Pittsburgh School District recentl

became the fifth district in the nation and

first in PA to become IPM STAR certified by

the IPM Institute of North America in recog-

nition of its school integrated pest manage

ment program. IPM STAR certification is a

rigorous process that includes an on-site

inspection by an independent professiona

trained in integrated pest management o

IPM. IPM uses a combination of biologica

cultural, physical and chemical tactics tha

are more likely to be safe and effective. Fo

more information on the IPM Star Program

go to www.ipminstitute.org/ipmstar.htm.

Quenching Your Thirst

Popular wide-mouth water bottles made

from Lexan polycarbonate plastic are

durable, absorb no flavors and are light

weight,making them a favorite of hikers and

campers. However new research finds they

may be offering bisphenol-A or BPA chemical leaching. Polycarbonate plastic has been

shown to leach BPA into foods and liquids

that are stored in the containers. Polycar

bonate plastic bottles are identified with the

recycling symbol #7,which is used for a wide

variety of plastics and plastic mixtures. Avoid

washing this type of bottles with harsh

detergents or using ones with scratches o

other signs of age.View a complete report a

www.seventhgeneration.com.

EditorsCorner

The Grapevineby Michele Gauger

New Book on Sustainable

Dairy Farming/Veterinary CareDr. Hubert Karreman, a dairy veterinarian in Lan-

caster County, PA, who works with 60 organic dairy

farms, has written a new book entitled Treating Dairy

Cows Naturally: Thoughts and Strategies. The book is

$34.95 plus shipping and handling. For more infor-

mation visit www.penndutchcowcare.org or contact

Penn Dutch Cow Care, 1272 Mt. Pleasant Rd., Quar-

ryville, PA 17566. Look for a book review in a later

edition ofPassages.

Stay

connected!

Visit PASA online at

www.pasafarming.org


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ClassifiedAds

AVAILABLE Certified organic dairy has

eggs available from pasture-raised hens.

Farm fresh produce in season, including

heirloom tomatoes, Candy onions and red

potatoes.On farm sales.Green Valley Organ-

ics, 279 Maple Shade Road, Christiana, PA

17509 or call 717-529-2898.

PROPERTY SEARCH PASA member insearch of a farmette/land (zoned ag.). I

would like it to be within an hour of Philadel-

phia and be able to keep small animals and

poultry,while growing produce and flowers.

An old house or barn would be nice. So

maybe your neighbor is thinking of retireing

or selling some land 10+ acres. If you can

help in the search, Tony Giunta at 215-336-

3660.

SHARED BUSINESS VENTURES We own

and operate a start-up organic farm in Berks

County, PA, initially focused on grass-based

livestock. Were interested in speaking withfolks who have strong, creative interests in

developing or being part of a sustainable

agriculture business, but who may lack the

farm or resource base to do so.We believe a

diversified and integrated farm business fur-

thers sustainability and improves the likeli-

hood of business success. Were open to

shared business ventures, cooperatives,

lease arrangements, etc. Contact Lou Chiesa,

610-756-3910 or email [email protected].

APPRENTICESHIP The University of Cali-

fornia Santa Cruz is offering a farm & garden

apprenticeship. This is a 6-month course inorganic gardening & small-scale farming,

beginning in April 2005, with applications

due November 1, 2004. For further informa-

tion, contact CASFS, UCSC 1156 High Street,

Santa Cruz, CA 95064, phone 814-459-3695

or e-mail [email protected] or visit

www.ucsc.edu/casfs.

FOR RENT Plum Bottom Farm in the

heart of Big Valley, Belleville, PA. Includes

100 acres of rotationally grazed land (8

years), with no fertilizers, pesticides or herbi-

cides for the last 5 years.65 acres of cropland

in contour strips and barn with 20 milkingstalls with milk pump,etc.House with 3 bed-

rooms, garage underneath included. If inter-

ested contact John Rodgers at

717-935-5242.

21

Passages Ad Rates and Policy

Advertising Inquiries: Please call or write

the PASA office for full advertising pack-

age and rate card information. Special

rates available for PASA Business Mem-

bers and multiple advertising packages.

Contact Michele Gauger at the PASA

office, 814-349-9856 or michele@pasa-


Winter Harvest Workshop AnnouncementPASA and Farm to City seek organizations and individuals interested in

learning how to establish a buying club for locally produced food items mod-eled after Farm to Citys Winter Harvest program.

Winter Harvest workshops will be held early in 2005 in Philadelphia. Eachworkshop will be a day and a half on a Thursday and Friday. Participants willlearn how to plan and implement a Winter Harvest program for their commu-nities, including farmer recruitment, routing, finding drop off locations, andmember recruitment. At the workshop they will examine a web-based orderingsystem and discuss this system with its developers, Tom Javian and Bob Pierson.Participants can opt to set up their own buying club through the Farm to Cityweb site and will have the opportunity to meet Philadelphia-area Winter Har-vest members, farmers supplying Winter Harvest, and the delivery person onpickup day. Farm to City will provide technical support for organizations thatdecide to start their own Winter Harvest program.

Farm to Citys Winter Harvest program started in 2001 to answer thedemand from farmers market customers and CSA members for a year roundsupply of locally produced food. In the 200304 season, Winter Harvest

ordered 14,000 food items worth $60,000 from 20 producers for 180 house-holds in Philadelphia and nearby towns. Those interested in finding out moreabout Winter Harvest can visit www.farmtocity.org and click on the WinterHarvest page.

If you are interested in attending, please write to:

Winter Harvest Workshop, PASA, PO Box 419, Millheim PA 16854You can also send an email expressing interest to Brian Snyder: brian@pasa-

farming.org. PASA will send you more detailed information about the work-shop and an application form to complete and return. Support fortransportation and meals is available to successful applicants. The Winter Har-vest Workshop program is funded by a grant from SARE.

Reap profitsfrom direct

marketing withour labels!

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GRO

WERS

DISCO

UNT L ABE

L S

[email protected]

request a free catalog

1-800-693-1572

We design and print labelsfor berries, vegetables,

sauerkraut, soap, lip balm,yoghurt, cheese, meat, eggs,

pastured poultry

labels for almost anythingg!

SERVING GROWERS

SINCE 1975


22/24

All of us at PASA are proud of the growing roster of lifetime members.Contributions for lifetime membership will be managed with care aspart of the PASA Founders Fund, sustaining both ongoing member-ship as well as the long-term future of PASA. There are few things amember could do to symbolize their lifelong commitment to sustain-ability than to place such confidence in the value and viability of PASAitself.

Sustaining Lifetime Member $700Please complete field above

SUBTOTAL $

PAS

AMemberships

Abo

utYou

PASA Membership& Contribution Form

Please clip this application and return with payment to:PASA Membership, PO Box 419, Millheim, PA 16 854orjoin online at pasafa rming.org

PASA is a nonprofit membership based organization working

to enhance the positive social and economic impact of agri-

culture and food systems in Pennsylvania. We work with

farmers, consumers, and those concerned with the ecological well-

being of our environment and natural resources. PASA works toincrease the number of farms and the economic viability of existing

farms in Pennsylvania, maximize consumer awareness and access to

safe and healthy food that is locally grown, and develop a strong

constituency for preserving farms, farmers, and

a thriving agrarian culture. Everyone is invited

to be a member of PASA. We all have a stake

in making sure agriculture has a healthy

future Be a part of PASA!

In addition to your own membership, you may give PASA membershipto a good friend, family member, business associate or other worthyrecipient on an annual or lifetime basisa gift that keeps on giving!

Student $15

Individual $35

Family/Farm $55

Lifetime Sustaining Member $700

SUBTOTAL $

Name

Company/Farm

Address

City State

ZIP+4 County

Home Phone Work Phone

E-mail

Web Address

Are you farming: N O Y ES how many acres:

How did you learn about PASA:join today!

specialextras

Nonprofit or Business MembershipPlease list up to two additional people associated with your business toreceive individual membership privileges.

Student $15

Individual $35

Family/Farm Please complete field below $55

Nonprofit Please complete field below $100

Business Please complete field below $150

SUBTOTAL $

Family/Farm or Sustaining Lifetime MembershipPlease list all names for this Family/Farm membership.You may includechildren between the ages of 1422,and also multiple generationsdirectly involved in the farm.

CheckMake check payable to PASA

Credit Card Complete below

Total amount due

$

Gift Membership Lifetime Membership

Donations

Name(s)

Address

City

State ZIP+4

Telephone E-mail

Payment

Card No.

VISA MasterCardExp.Date

Cardholder Name

Signature

Consider lending extra support to these two PASA funds. The

Annual Fund supports PASAs basic operations, and the Arias M.Brownback Scholarship Fund helps those wishing to learn about

sustainable agriculture attend the annual conference regardless of

financial position.

IAnnual Fund $ ...................

I Brownback Scholarship Fund $ ...................

PASA is a registered 501 (C) 3 organization and contributions are tax exempt.


23/24

Top left: Centre Countys Buy Fresh Buy Local logo.

Top right: Jim Crawford of New Morning Farm, (pictured left)explains his innovative, Swedish lay-down work platform oneof over 30 pieces of equipment demonstrated at PASAs recentfield day.Paul Martin, Field Manager,shows the audience one ofthe machines three ergonomic stations used to work from on

this mobile unit.Bottom left: Trent Hendricks demonstrates a cheese press dur-ing his recent PASA field day at his farm in Montgomery County.Trent & his wife Rachel operate a raw milk dairy, and have mas-tered the art of artisan raw milk cheese making through several

years of hard work.

Bottom right: Art King of Harvest Valley Farms in Valencia, PAdiscusses post-harvest handling equipment with attentive fieldday participants. Art and Larry King own and operate the farm,which produces 58 varieties of vegetables main crops beingsweet corn, tomatoes,lettuce, green beans and pumpkins.


24/24

Documents

July-Aug 2004 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture