May-June 2005 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

8/9/2019 May-June 2005 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

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3 Buy Fresh, Buy Local

coming to a region near you

6 Farming for the Future 2006

Conference News

7 PASA Fundraising Update

8 Consumer News

Steps for Moving Toward a Local Diet

10 Regional Marketing

Seed Planted for Local

Growers Market

Celebrate Pennsylvanias

Flavorful Bounty

12 Business Member Profile:

Glasbern

13 Membership & Contribution

Form

14 Classified Ads

15 Calendar

16 Let Them Eat Grass

17 Making Biodiesel Fuel

19 Presidents Corner

20 Educational Outreach

Where Does Your Food

Come From?

24 2005 Field Day Calendar

July/Aug 2005Pennsylvania Association

for Sustainable Agriculture

114 West Main Street P.O.B ox 419

Millheim PA 16854

Phone:(814) 349-9856 Fax: (814) 349-9840

Website:www.pasafarming.org

Passages STAFF & OFFICE

Staff Editor: Michele Gauger

Layout: C Factor

Advertising Sales: Michele Gauger,

PASA office, [email protected]

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 CountyGeorge 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 Snyder

Executive Director

[email protected]

Lauren Smith

Director of Development

& Membership Programs

[email protected]

Heather House

Director of Educational Outreach

[email protected]

Michele Gauger

Membership & Research Assistant

[email protected]

Brandi Marks

Office Coordinator/Bookkeeper

[email protected]

Regional Office

David Eson

Director of Western Programs

Phone: 412-697-0411

[email protected]

Laurel Rush

Buy Fresh Buy LocalCoordinator

Phone: 412-697-0411

[email protected]

Julie Speicher

Marketing Coordinator

Phone: 412-697-0411

[email protected]

PASAs Mission isPromoting profitable farms which produce healthy

food for all people while respecting the natural envi-

ronment.

PASA is an organization as diverse as the Pennsylvanialandscape. 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 com-

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

PassagesJuly/August 2005 ContributorsCONTR IBUTOR S: Kathie Arnold, George DeVault, David Eson, Chris Fullerton, Michele Gauger, Rebecca Hirsch,

Heather House, Kim Miller,Gayle Morrow,Eric Nordell, Lauren Smith, Brian Smith,Cathy Snyder, and Matt Steiman.

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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 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 [email protected].

Deadline for September/October 2005 Issue:

September 1, 2005.

Passages is printed on recycled,chlorine-free paper

Plum Bottom Farm,cover story

Educational Outreach, page 20


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Philadelphia CampaignThe Philadelphia-based BFBL cam-

paign, spearheaded by Bridget Croke ofthe Philadelphia Fair Food Project andBob Pierson of Farm to City has hadtremendous growth over the past twoyears. Begun in the summer of 2003, thecampaign has gone from five neighbor-hoods to a citywide scope. Business/mar-ket participation has increased fromapproximately 10 to 100+ restaurants,caterers, grocers, specialty markets and

By Michele Gauger With the progression of the Buy Fresh, Buy Local cam-

paign across Pennsylvania, it is becoming easier to make con-nections between consumers, farmers, and businesses.

Over the past two years PASA has launched regional BuyFresh, Buy Local(BFBL) campaigns in our Southeast region,in conjunction with Farm to City and the Fair Food Projectand in the Western region of the state, as well as a county-based effort in Centre County. This year, similar planningefforts are taking place in our Southcentral and Northcentralregions, as well as a few additional countywide efforts.

In Pennsylvania, BFBL campaigns have utilized variousmarketing tools such as local food guides, a website(www.buylocalpa.org), point-of-purchase materials and othertraditional methods of advertising to enhance visibility andaccess to information. The overall aim is to increase aware-

ness of locales that sell or support locally-grown products to

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farmers markets. We have gone fromorganizing one annual event that attract-ed 100 to 250 people in our second year,to a week of diverse BFBL events thatwere held July 1016, Croke said.

We have had great feedback fromthe partners and they love the label! Thelocal food guide has also been especiallypopular. Croke mentioned she fields weekly requests for a copy of the local

food guide, as restaurants and storeshave commented it has been a greatadvertising piece for them bringing inmany customers, many who go out oftheir way to visit the businesses.

The Philadelphia Local Food Guide(in print and on the web) currently listsover 70 locations farmers markets,supermarkets, farm stands, restaurants,and community supported agriculturefarms where consumers can purchaselocally produced food in and around thecity of Philadelphia. With the Southeastregional Buy Fresh, Buy Local logo andother marketing materials, shoppers canidentify those products produced insoutheastern Pennsylvania. For an onlineversion of the local food guide and moreinformation visit www.buylocalpa.org

Anyone in the greater Philadelphiaarea wishing to participate in the BFBLcampaign should contact Bridget Croke [email protected]. Materials such asbumper stickers and t-shirts are availableto promote the campaign.

Weavers Way CooperativeWeavers Way Cooperative serves the

northwest sections of Philadelphia. This32-year-old cooperative started as a buy-ers club, which now serves 3,000 house-holds and has 5,000 members. According to Glenn Bergman, GeneralManager of Weavers Way, We source asmuch local product as possible and would like to expand this policy. It isimportant to have a steady stock for cus-tomers. Some of the produce comesfrom the agriculture program at the localhigh school.

Bergman first learned about theBFBL campaign through Bridget Croke,who is also a cooperative member. Cur-rently the cooperative uses the BFBLlogo on as many products as possible.According to Bergman, I think peoplelike the label, people see the sign and

Buy Fresh, Buy Local coming to a region near you

A celebration at Yards Brewing Companykicked off a week of Buy Fresh, Buy Local eventsin the Philadelphia area. Participants couldsample a variety of local foods, enjoy live music,tour the brewery, and enjoy kids games andcooking demonstrations.

The Weavers Way Cooperative store in north-west Philadelphia.

continued on page 4

enable consumers to easily find them.

PASA, the statewide coordinator of the BFBL campaign

in Pennsylvania, has been working with the FoodRoutes Net-

work (www.foodroutes.org), the national BFBL coordinating

organization. Each BFBL campaign is then individualized to

specific regions with custom-created labels, which change, in

part based on products available in each particular region.

We think reagionalization of the campaign is key to con-

necting consumers with their local food source, said PASA

Executive Director Brian Snyder. He added, We are also

delighted the Pennsylvania Department of Agriculture sees

the value in this approach and has helped to support it.

Not only are the products diverse Pennsylvania farmers

produce, but so are the many partners taking advantage of

the Buy Fresh, Buy Localmarketing campaign. BFBL is grow-

ing and partners are using marketing tools in various ways.


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listing over 190 farms, farmers markets,grocers,restaurants and businesses.

Laurel Rush, Western Region BuyFresh, Buy Local Coordinator reports,The response has been overwhelmingfrom those wishing to take part in thecampaign, right now we have a total of37 partners for 2005. This is the first fullyear for the BFBL campaign in the regionand many are eager to begin using variousmarketing tools available at their farmersmarkets, stores and restaurants. I havebeen busy the last several months order-ing a variety of materials for our partners.It is interesting to see how the various

farms are using the BFBL logo on theirproducts and signage. Many of the part-ners are trying to be creative with howthey use the BFBL logo to stand out.

For more information on the BFBL

seem to go for those products. I pickedlocal strawberries this morning and they

were all gone before lunch.In addition to a full selection of pre-packaged items, dairy goods and frozenfoods, Weavers Way also carries freshproduce, chicken, fish and baked goodsdelivered fresh every morning, as well as abulk foods section.

To learn more you can visitwww.weaversway.coop.

Rx RestaurantWe have always focused on buying

locally and have a strictly seasonal menu. We source as much product from localLancaster County farms as possible andsome from the Pocono area, accordingto Greg Salisbury, owner of Rx (pro-nounced Rex) Restaurant. The desire forlocal foods came a few years ago whenSalisbury belonged to a CSA and wasamazed at the flavor and variety. I lovedthe heirloom tomatoes, he says. Therestaurant has been in business for fouryears and offers a variety of foods; includ-ing free-range eggs, bacon, pork, veal,veggies and all dairy is hormone free.

Since joining the BFBL campaign inthe Philadelphia region last year, Salis-bury reports an increase in business. Wewere listed in the Local Food Guide forthe past two years and I have definitelyseen an influx of business coming fromit, he says. Last year 10,000 copies of theguide were printed, and as Salisbury says,it drove more business here than ever.

It is really important that this guide isactually being used by customers,according to Salisbury. As Croke puts it,the guide allows consumers to take that

action step in finding local foods.For more information on the restaurant

call 215-222-9590.

Western Region CampaignRecently off the press is the second

edition of the Western region ConsumerGuide to Farm Fresh Products and LocalFood. The guide has been mailed to PASAmembers in the western region and is alsoavailable at www.buylocalpa.org. TheConsumer Guide is a useful tool to con-nect consumers with local producers, by

Buy Fresh/Buy Local

continued from page 3

Department of Agriculture Secretary DennisWolff makes a stop in PASAs Western Region atthe Main Street Farmers Market.

Enjoying the Second Season Celebration at the Main Street Market are Laurel Rush, PASAsWestern Region Buy Fresh, Buy Local Coordi-nator; PA State Representative Tim Solobay;market co-founder Suzanne Ewing; Dept. of

Agriculture Region 4 Director, John Scott;Dept. of Agriculture Secretary Dennis Wolff;and Kim Lucchini, market co-founder.

campaign in the Western region, contactLaurel Rush at 412-697-0411 or [email protected].

Main Street Farmers MarketThe Main Street Farmers Market in

Washington, Pennsylvania, just began

using BFBL marketing tools. In only thesecond full year for the market, organiz-ers plan to use a BFBL banner, balloonsand special farmer/vendor name badgesto spread the BFBL image. This will beour first market season using the BFBLmaterials, so it will be exciting to seehow people react to the logo and beginto recognize it, says Kim Lucchini, co-founder of the market.

Recently the market held a specialgrand opening on June 23. The Second

Season Celebration was held with fea-tured speakers including the Depart-ment of Agriculture Secretary Dennis Wolff, PASA Director of Western Pro-grams, David Eson, and Ken Westcott,mayor of Washington. Lucchini, along with Suzanne Ewing, co-founder says,We were tired of traveling to the Pitts-burgh Strip District for fresh foods. Soin 2004 a small group of volunteersdesigned this consumer-based, asopposed to farmer-run market. Thevolunteers are committed to providing

growers and producers with a venue tosell locally-grown produce and locally-crafted products to the Washingtoncommunity, as well as an opportunity tobe part of the exciting revitalization ofthe citys historic downtown.

Currently 18 local, family farmersand businesses sell at the market. Wash-ington has really embraced the market!Our community recognizes the impor-tance of our local farmers who reconnectus with our food traditions and our areas

agricultural roots, according to Ewing.To learn more visit www.washpa.net.

Pleasant Valley FarmTom and Betty Stevenson farm 50

acres in Tionesta, Pennsylvania. TheirPleasant Valley Farm produces a varietyof vegetables, livestock (grass-fed beef,lamb, pork), poultry (broilers & turkey),eggs and some field crops.

According to Tom, We direct mar-ket 95% of what we produce and use the

continued on page 6


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Breeders Association. He is cur-rently vice president of the PennState Ag Council.

September will mark 50 yearsat Plum Bottom Farm, thoughthe land has been in his familyfor 250 years his grandchil-

dren are the 10th generation! Imilked my first cow on Septem-ber 15, 1955, John says. Andhow will he celebrate? Hell be at Ag Progress Daysin Kaza-khstan, of course.

But John has not given up onthe innovative spirit in thiscountry. He is teaming up withPASA to search high and low for anoth-er team member, a farmer or farm cou-ple, to assume management of his 100acres of organically managed pastureland

and dairy facilities and show the worldwhat a diversified grazing operation cando.

The farmer(s) we seek will share therisks and rewards of developing a sys-tematic approach to managing the land.The project will yield a crop of farm-based research information to help oth-ers who also wish to farm in this manner.In addition, the team is working withfaculty and administration at the PennState College of Ag Sciences to garnertheir support for and participation in the

research that will be conducted.It is anticipated that a fully diversified

operation at Plum Bottom might pro-duce a variety of products, includingorganic produce, grassfed meats, pas-tured poultry and eggs, as well as value-added dairy products and bottled rawmilk. In fact, some of the motivation forthis project stems from the urgent need,as expressed to me by folks at the Penn-sylvania Department of Agriculture, toproduce more research data involvingraw milk quality and safety.

There is ample opportunity in theimmediate vicinity to market productsfrom the farm, which is located in heartof one of the most pristine rural com-munities anywhere in Pennsylvania (orthe whole country for that matter), thebeautiful Kishacoquillas Valley. Localamenities include a custom butcher shopjust around the corner, as well as a win-ery, weekly livestock auction, numerousag service providers and retail spaceoperated by the Rodgers family just off

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shipping milk are no longer mainstays ofRodgers life. These days, hes likely to beon the phone with other dairy farmers or

implement dealers halfway around theworld his current project is organiz-ing an Ag Progress Days event for theentire country of Kazakhstan.

Many dairy farmers around Pennsyl-vania and other parts of the country areby now familiar with Johns dedicationto this small part of the former SovietUnion, as he has hosted numerousKazak farmers on professional develop-ment tours all around this country. Andhe has personally visited these samefarmers in their home communities a

dozen times since joining the Farmer toFarmer Exchange program sponsored byWinrock International. He plans at leasttwo more trips yet this year.

Asked why he is so committed tofarm-life in a country so far away,Rodgers is emphatic. Kazakhstan is lifeto me! The people are still excited tohave gained their freedom. They arealways looking for ideas to improve theirfarms and are eager to try new things.

By comparison, hes found that manyfarmers in America get all excited when

they hear new ideas, then go home andcontinue doing things as they did before.They seem satisfied with what they have,which is amazing since so many of themare losing their farms.

John has never been averse to innova-tion. As the operator of a first-class graz-ing and Ayrshire breeding operation formany years, he also became the firstfarmer in the country to sit on the boardof directors of the American Forage andGrasslands Council (AFGC).

Previously, that organization hadbeen comprised of members who werehalf from industry and half from univer-sities around the country. Now, follow-ing Rodgers lead, the board is dividedinto thirds with a contingent of farmers.

John spent eight years on the AFGCboard. And when he realized the bylawsdid not allow a farmer to hold office, hegot that changed too, and eventuallybecame the first farmer to serve as presi-dent. From 1996 to 1998, he also servedas president of the American Ayreshire

Plum Bottom Farm


John Rodgers with an Ayrshire at Plum Bottom Farm.Part of Johns philosophy on the kind of farming he hopesthe farm will continue to promote is connecting the

farmer to everything happening on the farm.

Rt. 322, all only a few miles away. A house and variety of agricultural

buildings are available to the farmer who wishes to join the project, and nearly

200 additional acres of fields and forest-land might be available in the future Plum Bottom Farm is comprised of 375acres total. The facilities are available ina lease arrangement directly with PASAas the project manager.

John Rodgers has a clear idea of thekind of farming he hopes Plum BottomFarm will continue to promote for atleast another 50 years. To hear him putit, Its all about reducing the capitalinputs and, more importantly, increasingconnection. I mean connection of the

farm to its communitybut also, con-nection of the farmer to everything hap-pening on the farm.

These days we worry about the pub-lics understanding of where food comesfrom. But my biggest concern is the lossof the farmers connection with his ownfarm and with the people the farm is try-ing to serve. We lose these connectionsat the risk of the farm itself and to thedetriment of America.

If you or a farmer you know wants tojoin us in this project to re-establish suchconnections, please let me know at yourearliest convenience (814-349-9856,[email protected]). Some interesthas already been expressed, so please donot delay. Our hope is to identify some-one to occupy the property and engagewith us in the planning process later thisyear, in time to begin the project inearnest by next spring. I

Editors note: a version of this articleand photos originally appeared in Lancas-ter Farming.


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other 5% to supply a local health foodstore in Clarion.

After learning about the BFBL cam-

paign from PASA Director of WesternPrograms, David Eson, at a TionestaFarmers Market meeting, Tom andBetty purchased a membership in BFBLfor their farm.

Tom says The BFBL label is recog-nized by consumers, those coming fromout of the area are starting to identifylocal foods that way. In May the othermarket the Stevensons attend, at theCranberry Mall, started using the BFBLlabel on ads, banners, bags and othersigns directing traffic to the market.

As we develop our strategy to use theBFBL label most effectively, I could seeusing it on individual products we pro-duce, says Tom. The only drawback Ihave seen is that local papers arent print-ing the press releases to promote BFBL.I think if they did more, people wouldstart recognizing the campaign.

Countywide Campaign Centre County

Dru Montri is currently spearheadingthe countywide BFBL campaign.

According to Montri, We are currently

working on gauging the grow-ing interest in the campaign. All of the partners from 2004have rejoined this year and weare excited to expand the cam-paign in the county. Plans areunderway to invite several area

restaurants to participate. A second annual LocalFoods Week (August 713) isalso in the works to help pro-mote BFBL. Montri says, Ihope BFBL will be recognizedby the Centre County commu-nity and will be a mainstay inlocal businesses that chose tosupport local farmers by purchasing andselling fresh, local foods.

One of the benefits of the BFBL cam-paign is that it is a is a collaborative

effort. Montri points out I feel it isimportant to work together towards acommon goal, especially in the case oflocal agriculture. BFBL is really strivingto bring together farmers, chefs, busi-nesses and the community.

To learn more about the countywidecampaign in Centre County contact Dru

Montri at [email protected].

Learn more at buylocalpa.orgRecently PASA has been promoting

the use of on-line searchable databases,

such as www.localharvest.org, for con-

6

Buy Fresh/Buy Local


Farming for the Future 2006 Conference NewsConference Planning Committee

The 2006 Conference Planning Committee consists of over25 PASA volunteers who lend their time leading up to the con-ference to determine the conference theme and keynoters, con-tact speakers for the workshops, and solicit sponsors forsupport. Board members Brian Moyer and Mary Barbercheckare co-chairing the committee again this year.

Business OpportunitiesPackets of information on Sponsoring, Exhibiting, Advertis-

ing, and other business opportunities will be mailed late sum-mer. If you are not on the mailing list and care to be, contactLauren Smith at PASA Headquarters.

Now Its Called FarmArtBy and large, reactions were positive to last years AgriCUL-

TURE track, so weve already started planning for next year, and were adopting the name FarmArt. Artists of all stripes painters, weavers, photographers, musicians, filmmakers andwriters should begin thinking about what they can bring to the

conference and what theyd like to see offered. Preliminary ideasinclude a photography contest, hands-on projects (including aconference quilt) and, of course, lots of music woven through-out the entire three days. A play reading is being considered andwed also like to incorporate more arts offerings into the work-shop schedule itself. So, during the summer, as you create your

masterpieces, keep your eye on sharing them with everyone elsenext February. And dont be shy about letting us know how youthink FarmArt can be featured during the next conference.

Contact Moie Kimball Crawford with your ideas [email protected].

FarmArt Photography ContestWe are considering a photography contest with an entry fee,

which might be judged in one of the following categories: FarmMarketing, Farmers Markets, Farm Faces, and Farm & FoodSpreads. There could be prize money (generated entirely byentrance fees), so urge your shutterbug friends to get busy! Fur-ther details will be forthcoming. I

sumers to find local sources of variousproducts. Now with the development ofthe Buy Fresh, Buy Local campaigns,PASA has its own searchable database at

www.buylocalpa.org.Although this site is still under con-

struction there is current information forthe Southeast and Western regions andentries are beginning to be added forCentre County At www.buylocalpa.orgyou can view upcoming events, learnmore about the BFBL campaign, addyour own listing to the database andlearn more about the national BFBLcampaign. I

For more information about the BuyFresh, Buy Local campaign contact PASAheadquarters, 814-349-9856.


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PASAFundraisin

gUpdate

Annual Fund Contributions Continue to Trickle InBy Chris Fullerton

Over the last several months, nearly $5,000 in newdonations and pledges have been sent by generous PASAmembers and supporters. These most recent donations

are helping us further work toward reaching our goal of$120,000 for the 2005 Annual Fund drive. As of presstime, our total for the year stands at $65,342.

Because weve chosen a milk bottle as our measuringstick this year, now might be a useful time to reflect onthe giving nature of a humble dairy cow. She makes adonation twice a day, every day. Some may attribute theserene character of such a creature to her outdoor life, toher complex digestive work, or to the results of centuriesof domestication.

But I think the routine and release of a regular milk-ing has to have something to do with it. You now have achance to imitate this approach in your giving to PASA,

with this years new option of automatic, quarterly ormonthly charges to your credit card (no one has yet sug-gested a twice-daily deduction).

Just think of the pleasure youll feel as youre remind-ed regularly that your contributions are helping keepPASAs doors open and our dedicated staff working hardon our crucial work: building a thriving local food sys-tem based on sustainable family farms and healthy, edu-cated consumers.

Of course, this is only one option for giving. Everydrop counts as we work to fill this milk bottle if youhavent sent a donation yet, wont you consider sendingone today? We mailed donor forms to most members in

late April, but if youve misplaced yours, just give us acall and we would be glad to send a new one. To donateover the phone, please call Lauren Smith at PASA head-quarters at 814-349-9856; you can also e-mail her [email protected]. I

PASA CONTRIBUTION CARD

Card Number

Exp.Date

Cardholder Name

Signature

VISA MasterCard

One-time contribution by checkMake check payable to PASA

$50 $100* $250 $500 $1,000

Other $ ..............................

Name

Company/Farm

Address

City State ZIP

Phone

E-mail

1

One-time contribution by credit cardPlease complete fields to the left

$50 $100* $250 $500 $1,000

Other $ ..............................

2

On-going contribution by credit cardPlease complete fields to the left

PASA, Please bill my credit card $ .................. Monthly

PASA, Please bill my credit card $ .................. Quarterly

You will receive a statement on each billing cycle.

Please print

3

All contributions are tax-deductible. Please send form along withpayment to: PASA, PO Box 419, Millheim PA 16854.

March 11,2005

$43,168

May 13,2005

$60,587

$120,000

100,000

80,000

60,000

40,000

20,000

0

Our Goal

July 12, 2005

$65,342


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you are accustomed to doing all yourshopping at the larger chain grocerystore in town, you may have to changehow you shop even though more andmore larger grocers are seeking out andoffering more locally-sourced goods.Therefore, recognize that you will mostlikely have to find sources of local foodyourself or find a smaller independentstore offering local products. Another

good place to start is one of the growingnumbers of web-based databases used tofind farmers markets, on-farm stands,and other food outlets like www.local-harvest.org or www.buylocalpa.org.

You will likely do some of your buy-ing directly from growers. This positionsyou for bargains on height-of-the-seasonproduce. You may also find that foodshopping becomes an enjoyable, com-munity-building experience rather thanan energy-sapping one.

5. Expect your eating to varythroughout the year. Eating locallymeans eating seasonally. You shouldstrive to eat fresh tomatoes in July andcanned tomatoes in February, not viceversa. One advantage is that you getmore variety as you eat different foods asthey come into season. With practiceyou will learn to adjust your meal plan-ning by preparing different foods at dif-ferent times of the year.

6. Strive to be creative in how youapproach food. Local eating demands a

certain amount of flexibility, creativity,and finesse. Be willing to try new foods.If you dont know how to cook, learn.There is nothing mystical about cook-ing. It follows basic rules that anyonecan learn. Ask a friend or relative toteach you, or simply open a cookbook

and teach yourself.7. Plan for winter. Eating locally canhappen year round, but it requires plan-ning. To get through winter, you willneed to use one or more of the fivemethods of food preservationfreezing,canning, pickling, drying, and storing.Each method has pluses and minuses.Freezing is easy, but it requires the pur-chase of a freezer. Canning takes more work, but the tools are less expensive.Dont forget about home storage, whichis probably the easiest but most often

overlooked method. If you are interestedin learning how to store produce, a goodplace to start is a booklet entitledHome Storage of Fruits and Vegeta-bles. It is available for a small fee fromyour cooperative extension office.

8. Anticipate that taste preferencestake time to adjust. Go slow on intro-ducing new foods to your family. Chil-dren can put up resistance to changes.Realize a child accustomed to store-bought apple juice, fresh apple cider willseem strange at first. Know that any ini-

tial resistance will fade over time as chil-drens tastes and expectations adjust.Doris Longacre, writing in The Morewith Less Cookbook, points out, Chil-dren can rise to the occasion in an amaz-ing way if they are given honestexplanations and time to adjust to newfoods. There are days when they com-plain and reject any changes outright.But in the end, childrens food habits areset by example. If parents are open tochanges, children will be, too.

9. Be mindful of the perks of localeating. Whatever your initial reasons forchoosing to eat locally, tune in to theside benefits of your choice: better-tast-ing food, increased health, a greatersense of community, and a connectionto the natural world. Paying attention tothese advantages can make you feel goodabout the choices you are making andstrengthen your resolve to keep movingtoward a local diet. I

Rebecca Hirsch can be contacted [email protected].

Consu

merNews

8

Here are a few stepsto move toward a local diet:

1. Take responsibility for what youeat. Eating locally happens when you goout of your way to purchase food that isconsistent with your values. Thisrequires that you commit to rejecting thetired and well-traveled food that is, iron-ically, usually in easier reach.

2. Understand that change may beslow. Local eating may take time todevelop: Learning how to preserve food.Tracking down sources. Finding goodrecipes. None of these happensovernight. Dont think of local eating asan all-or-nothing deal. See it instead as alifelong quest. Dont be surprised if ittakes years to put all the pieces in place.

3. Start with baby steps. At first,strive to make just one small change:Visit your local farmers market once amonth. Try milk from a local dairyprocessor. Visit a restaurant that featureslocal foods. Once these changes feelcomfortable, take another step: Plantyour own tomatoes. Buy strawberriesfrom the farmer down the road ratherthan at the grocery store. Participate inCommunity Supported Agriculture. Aseach change gets easier and starts tobecome habit, add another. Bit by bit,the small steps you make will add up toa big difference in how you eat.

4. Seek out sources of local food. If

Steps for Moving Toward a Local Diet

By Rebecca Hirsch

These days you are likely to find that the food on your plate is more well

traveled than you are. The typical food item in the U.S. journeys 1,500 to

2,500 miles from farm to table. The world-weary state of our food is a rela-tively recent phenomenon. In the not-too-distant past, people mostly ate

what was grown in their region.

There are many reasons to return to local eating. Local food is usually

fresher,more nutritious,and better tasting than its far-flung counterparts.

This Organic Life author Joan Dye Gussow points out that our national

reliance on far away foodhurts the environment.We burn 435 fossil fuel

calories just to fly a 5-calorie strawberry from California to New York.

Not only is buying local better for the environment, it puts money into

the pockets of family farmers. A study by the Maine Organic Farmers and

Gardeners Association showed that if Maine consumers spent just $10 a

week on local foods, $100 million would go directly to farmers.


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Consu

merNews

AD VERTISEM ENT

9

RECIPES WANTED!Passages is soliciting recipes from our membership. These

recipes will be used in future issues of the newsletter on

the Consumer Newspages.We are looking for everything

from appetizers, to main dishes, to summer salads and

desserts! Send your contribution via e-mail to

[email protected] or to PASA headquarters.

Organic Weed Killer1 gallon vinegar

1 cup salt

1 to 2 tablespoons dish soap

Mix and serve to your favorite weed. This mixture is non-selec-tive; it kills weeds and grass. Some woody and established weeds will need multiple applications. Its inexpensive, verysafe and will not leave residue in soil for long period of time.

Source: Glenside Farmers Market

VEGETABLES AND AVAILABILITY

Beans Lima, Snap July to October

Beets July to Dec

Broccoli July to Oct.

Cabbage chinese, green, red July to Oct.

Cantaloupe/Musk Melon July to Sept.

Carrots July to Dec.

Cauliflower June to July/Sept to Nov.

Celery June to Feb.

Corn sweet July to Oct.

Cucumbers July to Sept.

Eggplant July to Oct.

Greens Kollards, Kale,Mustard June to October

Lettuce May to Oct.

Peppers sweet July to Dec.

Peppers hot July to Oct.

Spinach May and June, Aug. to Nov.

Squash summer June to October

Tomatoes June to October

Watermelon July to Sept.Source: Pennsylvania Vegetable Marketing and Research Program, 2001


10/2410

Regional

Marketing

By Cathy SnyderRain didnt stop area farmers or shop-

pers from turning out for the inaugural

day of the Susquehanna Valley GrowersMarket in Lewisburgs Hufnagle Park.Despite wet weather, the aroma of fresh-ly dried herbs and homemade tea blends wafted from one stand. Other tableswere filled with displays of green vegeta-bles, colorful flowers, pork and freshbaked goods.

About a dozen vendors were at thepark selling everything from vegetablesto pies to fresh flowers and goats milk.The kickoff for this market is thefruition of about eight months of plan-

ning as a group of farmers met to organ-ize, according to Leah Tewksbury ofTewksbury Grace Farms in Muncy.

Tewksbury thinks the market is dis-tinctive from the Wednesday market inLewisburg because it is a 100 percent aproducer-only market. Everybody livesand works in this area and all the foodwas raised here too and we think thatsimportant. Everything sold here is raisedwithin a 50-mile radius, she said.

The farmers looked at several loca-tions to hold the market but chose

selling goat milk and afterthe market closes for theyear, she hopes people will

travel to their farm to pur-chase milk.In addition to promot-

ing local foods, anotheraim of the market is topromote organic growingpractices, according toKerry Hoffman of Wat-sontown. Though notevery grower is organicallycertified, Hoffman growsall her fresh cut flowers without pesticides or

chemicals. This is the firstyear for Hoffmans busi-

ness, named Claras Meadow, and shethought the market was a great idea.

Those visiting Hufnagle Park seemedto agree. Ruth Walting of Lewisburg saidshe loves fresh markets. Walting said sheabsolutely plans to return to the market.Ill be looking forward to this every Fri-day, she said. I

Reprinted with permission. Originalversion appeared in the Milton DailyStandard.

Seed Planted for Local Growers Market

NORTHCENTRAL/EAST REGION

Western

NorthCentral/Eastern

SouthcentralSoutheastern

REGIONAL CONTACTS

Western [email protected]

David Eson: 412-697-0411 [email protected]

Southeastern [email protected]

Brian Moyer: 610-944-9349 [email protected]

Mena Hautau: 610-378-1327 [email protected]

Southcentral [email protected]

Julie Hurst: 717-734-2082 [email protected]

NorthCentral/ [email protected]

Eastern Leah Tewksbury: 570-437-2620 [email protected]

Eager customer Will Wise purchases some shiitake mushroomsfrom John Tewksbury of Tewksbury Grace Farms. The new down-

town market is the first producer-only market in Lewisburg, PA.

Lewisburg because its nice pedestrian

downtown and a population of people

that will understand the importance of

eating locally grown foods. Those visit-

ing the market can expect to see an

expansion of items as the growing season

progresses. The market will be open

2:006:00 pm Fridays through October.

Melanie Reich of Mountainview

Farms, Mifflinburg, hopes to expand the

farms sales year round. Reichs family is

AD VERTISEM ENT


11/24

PASA Fundraising Dinner

at Eleven Restaurant

Sunday, August 14

5:008:00pm

Tickets: $60/person

A wine pairing is available for

an additional $20

For tickets & more info, con-

tact PASAs Western Regional

Office at 412-697-0411.The generous support from

Eatn Park Hospitality, big Bur-

rito Restaurant Group and

FireFly Farms are making these

special evenings possible. Held

at big Burritos exciting new

Eleven restaurant, the meal

will be prepared by Chefs Bill

Fuller and Greg Alauzen.

PASA Fundraising Dinner

at Eleven Restaurant

Sunday, August 21

5:008:00pm

Tickets: $60/person

A wine pairing is available for

an additional $20


tact PASAs Western Regional

Office at 412-697-0411.

The generous support from

Eatn Park Hospitality, big Bur-

rito Restaurant Group and

FireFly Farms are making these

special evenings possible. Held

at big Burritos exciting new

Eleven restaurant, the meal

will be prepared by Chefs Bill

Fuller and Greg Alauzen.

PASA Harvest Celebration

Dinner at Glasbern Inn

Sunday, September 11

5:008:30pm

Tickets: $85/person


tact PASA headquarters at

814-349-9856.

This special event will be held

at the Glasbern Inn, LehighCounty a treasure in its own

right.This event is being pre-

sented with generous support

from Lady Moon Farms and

the Glasbern Inn.An amazing

array of dishes, featuring the

best the southeast region has

to offer will be served in the

beautiful country setting.

PASA Fall Celebration

Dinner at Washington and

Jefferson College

Thursday, October 6

6:009:00pm

Tickets: $45, $75, and $100A special reception offered to thosepurchasing $75 & $100 tickets


tact PASA at 412-697-0411.

A wonderful opportunity for

new friends in southwestern

PA to come and enjoy the tal-

ents of Chef Rob Coyne and his

team of chefs from Parkhurst

Dining Services. Enjoy an array

of locally produced foods,

featuring local meats, vegeta-

bles, fruits and beverages.

11

Celebrate Pennsylvanias Flavorful BountyA wonderful way to bring the community together and celebrate the fine farm offerings of our PASA producers, while raising moneyfor the PASA mission are the Harvest Celebration Dinners. This fall we are offering these special occasions in a variety of regionsto serve a broader audience. These feasts tend to take on the personality of the region and venue in which they occur, and havebecome a great way to introduce PASAs finest to new friends. All PASA members are invited, and invitations will be mailed toregional PASA members. Proceeds from the dinners will benefit PASA programs.

Regional

Marketing

ALLEGHENY CO. ALLEGHENY CO. LEHIGH CO. WASHINGTON CO.

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

Superior Performance from Superior Products

Compare quality & experience!

DEALERS & DISTRIBUTORS WANTED!!!

You make the effort to feed youranimals organically. Shouldnt yoube feeding them an organic productthat works for your farm too?Increased egg production, healthieranimals, better balanced feeds.Weve got over 50 years of animalnutrition experience. Compare ourCERTIFIED ORGANIC FEEDSto the others. Youll know what

youve been missing.

Manufactured by Kreamer Feed, Inc., Kreamer PACALL Toll Free 1-800-767-4537 for a Dealer near you or visitwww.organicfeeds.com

Corn, Soybean Meal, Oats, Barley, Hay andCompost, Started Pullets available!

Is your feed missing something?Quality: Consistent feed mixes usingquality proven ingredients.Service: Custom blends, prompt bag orbulk delivery.Expertise: We are organic farmers withexperience in dairy, beef, lamb, goat, hogand poultry production; marketing andprocessing.Products: Full line of feeds. From broilersto horses, game birds to calves. Completefeeds or concentrates.


12/2412

Gayle Morrow: What is unique

about your business?

Al Granger: It is the fact that were

attempting to farm the plate on

site.

GM: Why did you join PASA?AG: We joined primarily for the edu-

cational aspects,and for the poten-

tial to meet area farmers for food supply purposes.

GM: How has your membership been a benefit to your business?

AG: The networking has been very beneficial.

GM: What does the term sustainable mean to you and how do you incorpo-

rate that into your business?

AG:You kind of know it when you see it (sustainability). The big thing for us is you

have to break even or make money obviously that is one of our primary goals.

Were interested also in things like making more compost than we use, and get-

ting the chefs to be excited about doing something different.

GM: What do you see as some of the critical issues facing agriculture and ag-

related businesses today?

AG: It is the move toward healthy food, and the ability to compete favorably with

the corporate farms.And its all about taste if we can get it (food) desirable

from a taste point of view, well get there a lot quicker.

GM: What do you see as the connection between sustainable ag and the con-

sumer?

AG: For us its three steps the farmer, the restaurant and the consumer. You

have to make it practical, and we have the desire on all three steps to make it

work.

BusinessMem

berProfile

By Gayle Morrow A country inn near Allentown,

Glasbern bills itself as rustic luxury in apeaceful setting. It is not only a desti-nation for individuals and couples look-ing for a unique get-away, but forweddings, conferences, and other groupsneeding that sometimes-hard-to-findcombination of high-tech and high-quality.

In addition to being an inn that com-bines four-poster and open-beam allurewith in-room internet connections andjacuzzis, it is a working farm that serves what it grows. That is, many of the

delectable menu selections are fresh fromGlasbern itself. The intention, saysGranger, is to eventually raise all thefood for the upscale restaurant veg-etables, fruit, eggs, meats.

Shifting clientele to grass-fed (beef)is not easy, says owner/operator AlGranger. But were working on it. Theresponse? Its really too early to tell,Granger muses. Its more trying than anaccomplishment at this point, saysGranger, noting that on-farm produc-tion for the restaurant is not up to 30

percent yet.The effort is substantial, however.

Glasbern has two farm managers andabout 60 of its 100 acres in production(animals and crops). They use organicpractices to grow fruits and vegetables,and raise sheep, chickens, turkeys, pigsand cattle for the restaurant. The grow-ing season is extended through the use ofhigh tunnels.

Rhode Island Reds in chicken trac-tors, moveable, bottomless cages that

follow the grazing cattle, provide eggs;the livestock are being transitionedtoward a small paddock rotation systemto maximize their grass-harvesting capa-bilities; and crops like berries enhancethe menu as well as the farms environ-ment. Menu selections include elegantyet elemental selections like Glasbernlamb sausage, house-grown field greenssalad, and Yukon Gold potato mash.

Glasbern the facility consists ofseven separately renovated buildings thatwere once used as part of the farm oper-

ation and are now 34 different rooms orsuites. It employs as many as 40, most ofwhich are part-time.

What Id like to do is get people

interested in getting started (in farming) be an incubator, comments Granger.Working here would be a great oppor-

tunity to discover if you really wanted tofarm for a living.

Growing great food for a uniquebusiness who wouldnt want to? I

For more information about Glasbern,call Granger at 610-360-6926, or go towww.glasbern.com.

Glasbern A Lehigh Valley Country Inn

Glasbern the facility consists of sevenseparately renovated buildings thatwere once used as part of the farm

operation and are now 34 differentrooms or suites.

AN INTERVIEW WITH OWNER AL GRANGER


13/24

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!

PAS

AMemberships

Abo

utYou

PASA Membership& Contribution Form

Please clip this application and return with payment to:

PASA Membership,PO Box 419, Millheim,PA 1685 4orjoin online at pasafa rming.or g

Name

Company/Farm

Address

City State

ZIP+4 County

Home Phone Work Phone

E-mail

Web Address

Are you farming: NO YES how many acres:

How did you learn about PASA:

specialextras

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

Student $15

Individual $45

Family/Farm Please complete field below $60

Nonprofit Please complete field below $100

Business Please complete field below $150

SUBTOTAL $

Family/Farm 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

$

Donations

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 below

SUBTOTAL $

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 gif t that keeps on giving!

Student $15

Individual $45

Family/Farm $60

Lifetime Sustaining Member $700

SUBTOTAL $

Sustaining Lifetime MembershipPlease list all names for this membership.You may include childrenbetween the ages of 1422, and also multiple generations directlyinvolved in the farm.

Gift Membership Lifetime Membership

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.

join today!

13


14/24

Clas

sifiedAds

14

FULL LISTING NOW ONLINECheck out PASAs website: www.pasafarm-ing.org for new features including classified

ads and employment opportunity listings.

NEW INTERN FORUMPASA members can use this bulletin board topost employment opportunities with your

farm. Check out the listings at www.pasafarm-ing.org/forum.

FOR SALE Pennsylvania Certified Organic timo-thy hay. 800 lb. round bales, cut at the end of May,

beginning of June. Call Marvin Weaver 570-374-8750.

FOR SALE Sears,Roebuck,and Co.egg incubatorfor sale.Stored for years.Wooden cabinet.Seems towork OK. $145.00. Please contact Bob for more

information and digital photos @[email protected].

FOR RENT Greenhouses and/or fields on 15acres with year round stream, near PA border in

Frenchtown, NJ. Open to ideas. Contact Michael

Hurwitz at 215-727-6092.

VENDORS/EXHIBITORS WANTED for the Penn-sylvania Renewable Energy and Sustainable Living

Festival,Sept. 23 and 24,2005 at the Kempton Com-

munity Fairgrounds.Visit our website for exhibitor

information at www.paenergyfest.com.

FARM FOR SALE Somerset Twp, Somerset Co.115 acres w/ 80-85 tillable/pasture acres. Will sell

entire acreage or willing to divide. Road frontage,stream, telephone, electric available. Good ground

for corn or alfalfa production. Land has not been

farmed or sprayed for years, may be good for

organic production. Contact Raymond T. Pleskovicat 814-444-8805 for more information.

LOOKING TO DOWNSIZE Michael & Audrey

Conrad owners, 33 acre farm with poultry oper-ation located in Monroe Twp., Juniata Co., PA. Farm

is not natural or organic certified. 17 ac. tillable, 10

ac. wooded, large yard area, stream and pond area.

Call 717-694-3119 for more information.

FOR SALE 100 & 200 Watt equivalent (23 Watt &42 Watt) FULL SPECTRUM compact fluorescent

light bulbs.These are the ultimate lamps,producingalmost 1,600 lumens (23 Watt) and 3,000 lumens

(42 Watt) of full-spectrum daylight. Agri-Zone

Lites triphosphor, 5500K and 90 CRI is the closest

replication of natural sunlight available. Visit ourweb page:http://emaloe.hypermart.net or email us

at [email protected].

FOR RENT 2 fields; one 44 acres the other 37acres. Located in New Smithville in Lehigh County

on old route 22. Owner wishes to rent fields tosomeone willing to raise organic crops. No live-

stock. Contact Benson Stettler 610-285-6432.

FOR RENT 52 acres for grain, hay or vegetablesin North Wales, Montgomery Co. Delaware Valley

College had been farming it. Located at 501 Han-

cock Rd. Call Grace Muscarella at 215-247-3691.

WANTED Used bulk milk chill tank for chillingpoultry. Call 215-317-0889.

COORDINATOR OF LIVESTOCK & PASTURES Send resumes to The Accokeek Foundation, c/o

Patti Norment, 3400 Bryan Point Rd, Accokeek, MD,

20607. Duties include hay fields & pastures, makinghay, livestock care & facilities. A full job description

is available at www.accokeek.org.

SUSTAINABLE AG/EDUCATION POSITIONS atHeifer Internationals Overlook Farm in Rutland,MA:

Live & work on our farm for 112 months. To inquire

about a volunteer position, Heather Souare at 508-

886-2221 or [email protected].

FOR SALE Nubian goats for sale. Milking doesand kids. Bucket milking unit only 2 years old also

for sale. Call Holley and Brian Moyer 610-944-9349

for more info and prices.

FOR SALE 13hp Honda Turner Mills Bandsaw,24x 17 logs,portable.Conact Dick Burlingame,RD

2 Box 2708,Russell, PA 16345 or call 814-757-8540.

WANTED Organic shelled corn,year-round sup-ply. Contact David Heilman, Sarver, PA at 724-353-

1411.

FOR SALE Cover crop seeds: Forage Radish,Hairy Vetch & Spring Oats. Call 717-284-5152 or

[email protected].

FOR SALE Premiere item #201900 82 ofpoultry netting (original cost $96),# 117313- 20B SP

Page A large battery (original cost ($328), # 320830-

LLV Gray Power Post Clips (original cost $26.80), #

134100 six light tester (original cost $18). Total

original cost was $468.80 plus $25 shipping. I am

selling this for $350 (plus shipping if necessary).Contact [email protected] or call 610-365-2934.

FOR SALE Waterwise 7000 distiller with stainlesssteel 3 gallon storage tank; excellent condition

produces high quality distilled water/can demon-

strate.Price negotiable.Located southcentral Penn-

sylvania.Call 717-263-0970.

FREE CATTLE/HOG FEED Potato peel, mash,trimmings from processing plant in western

Schuylkill County.mile from I-81,Exit 112. Contact

Cory at 570-695-0909 for more information. Key-

stone Potato Products, LLC.

FARMLAND FOR SALE Several hundred acresavailable in Cecil County, Md. on the Bohemia River

in Warwick which was last in corn and soy beans 15

or more years ago. Land has been in CRP & wouldbe suitable for organic crops. Most of the farm is in

permanent Farmland Preservation & the remainder

in Ag District. Contact Mary Garren at marygar-

[email protected].

INTERN WANTED Townline Farm PoultryReserve specializes in Heritage Breed Turkeys,

Geese & Chickens. Contact Townline Farm Poultry

Reserve Inc., 14563 Townline Rd., Linesville, PA

16424,814-683-4756.

ORGANIC HERDSPERSON SOUGHT Thanksgiv-ing Farm is an integral part of The Center For Dis-

covery, an innovative non-profit organization

dedicated to the care and education of children

and adults with significant disabilities. Applicants

must have training & experience with large ani-

mals. Contact Lowell Rheinheimer,Director. Thanks-

giving Farm at The Center for Discovery,103 Mitteer

Road, Hurleyville, NY 12747, 845-794-1400 ext.

2255, [email protected].

EXPERIENCED FARM MANAGERS WANTED Dawnwood Farm and Estate in Still Pond Maryland

is looking to turn 20 acres to a CSA organic farm.

Call: 212-533-2424 or email sseggerman@mind-

spring.com.

MANAGER for cow/calf operation near West-minster, MD & PA border w/2 locations approxi-

mately 5 miles apart, 90 acres & 240 acres. Both

farms certified organic w/ grass-fed,all-natural beef

operation. Calving in spring & fall w/ 130 cows.Call

504-525-0208 or write [email protected] for details.

LIVE-IN HELPER NEEDED Small grass-basedfarm looking for live-in helper AprilNovember

2005. Learn & work in all aspects of raising,process-

ing, packing & direct marketing pastured poultry,

eggs, beef, hogs, and dairy heifers. Attention to

detail, good with people,drivers license & ability to

drive standard a must.Located in Centre Co. PA with

room, board & stipend based on profit sharing.

Female preferred, but negotiable. Call 814-349-

2697 or [email protected].

INTERN NEEDED in the Cool Mountains of west-ern Maryland at the Backbone Food Farm. Contact

Max & Katharine Dubansky at 301-334-5633 for

more information.

FARM MANAGER WANTED McLeod Creamery,aVirginia-based,organic, grass-based dairy. Manager

will oversee a staff of eight including cheese mak-

ing & dairy staff. Qualifications include organiza-

tional abilities, business and communication skills

and financial leadership.Salary negotiable,depend-

ing on experience,with benefits that include hous-

ing. E-mail: [email protected].

WANTED Organic Farmer Extraordinaire. TaitFarm Foods seeks experienced organic grower to

manage agriculture. The farm provides certified

organic vegetables & fruits to a 120 member CSAand local restaurant,an on-farm retail store & a spe-

cialty food manufacturing facility.The farm is locat-

ed 7 miles east of State College, PA and has been in

business for 25 years. This is a full-time, year round

position w/ salary & health benefits. Position can

begin in fall of 2005,or in early 2006.For more infor-

mation, please call Kim Tait at 814-466-2386.

FARM WORKER Rainbeau Ridge Farm is a small,diverse (organic) farm in Westchester County, NY w/

dairy goats, other small livestock & a three-season

produce garden & greenhouse. Looking for some-

one to work primarily in the gardens, with some

livestock work. Other interests & skills welcome

such as: culinary, teaching, computer, administra-

tive, etc. Salary TBD according to skills Call Annie at

914-234-2197 or send resume to [email protected].

ASSISTANT MARKET MANAGER Willow CreekOrchards, a certified organic family farm located 45

min. outside Philadelphia is seeking manager to

work at our on-site stand. Required to work inde-

pendently, able to stand all day & lift up to 50 lbs.

Employment Aug. 1Dec. 15, full-time 40 hours per

week. Includes weekday & weekend shifts. Contact

Drew Smith at 610-222-0975 or e-mail drew-

smith@willowcreek orchards.com for more infor-

mation.

RESIDENTIAL VOLUNTEER Heifer Project Inter-national, Rutland, MA is looking for a Garden Edu-

cation & Culinary Intern. Housing provided,

seasonal produce available for meals.Contact Dave

& Carolyn Llewellyn at 508-886-2221 or

[email protected].

MANAGER of SUSTAINABLE AG PROGRAMS The Accokeek Foundation, person will oversee

farming, training, and stewardship of agricultural

lands within Piscataway National Park. Salary 40s +

benefits.Visit: www.accokeek.org for more informa-

tion and job description.

EXECUTIVE DIRECTOR New York State MapleProducers Association (NYSMPA) The person will

oversee the day-to-day operations of the organiza-

tion, which represents the business and govern-

mental interests of the states 1,500 maple

producers.Send a resume and cover letter to:Harry

Komrowski, New York State Maple Producers Asso-

ciation, 7584 Tater Road,Memphis, New York 13112.


15/2415

al trade and globalization,environmental justice

and human rights, strengthening local

economies, faith-based approaches to social

justice,and marketing and promoting fair trade.

SEPT 24 | PASA Field Day Value-Added Dairy

& Grass-fed Beef, Milky Way Farm, Bradford Co.,

10am3pm. Cost: Free, please register in

advance. Lunch will be prepared by Penn Col-

lege of Technology Culinary Students & can be

purchased for $6 per person. To learn more

about this event, visit the our Field Day

Calendar at www.pasafarming.org/programs/

farm_based.htm

SEPT 24 | Fair Trade Fair vendors and

exhibitors, live music, speak-out on globaliza-

tion, street performers and childrens activities,

coffee cupping,or tasting workshop open to the

public, on Allen Street in front of the Municipal

Building Plaza in downtown State College. Vol-

unteers welcome to help with organizing the

conference and street fair; some work-swap (for

conference registration) positions are available. To volunteer your help, to receive registration

information or information about vending and

exhibiting,or to make a tax-deductible donation

in support of the conference,please write to jen-

[email protected].

SEPT 25 | Workshop Using Your Experience

to Grow a Farm transitioning from apprentice

to farmer,sponsored by the Sustainable Agricul-

ture Internship Training Alliance (SAITA) of

southeast PA; Charlestown Cooperative Farm.All

workshops are open to anyone interested in

attending, contact Colleen Cannery, Maysies

Farm Conservation Center, 610-594-7751,

[email protected].

SEPT 28 | PASA Field Day Seed Saving with

William Woys Weaver, Pennypack Farm, Mont-

gomery Co., 15pm. Cost: $15 PASA Members,

$25 Non-Members. Light refreshments visit the

Field Day Calendar of this website at www.pasa-

farming.org/programs/farm_based.htm

Calendar

AugustAUG 1617 | Invasive Plants: Perspectives, Pre-

scriptions & Partnerships, University of Pennsyl-

vania, Philadelphia, PA. Vist www.morris-

arboretum.org or call 215-247-5777 ext. 156.

AUG 21 | Workshop Production Planning for

Consumer Demand, sponsored by the Sustain-able Agriculture Internship Training Alliance

(SAITA) of southeast PA; Covered Bridge Pro-

duce. All workshops are open to anyone inter-

ested in attending, contact Colleen Cannery,

Maysies Farm Conservation Center, 610-594-

7751, [email protected].

AUG 21 | PASA Buy Fresh, Buy Local Dinner,

5:00pm reception (local wine, beer, hors doeu-

vres), 6:00 pm four-course dinner, at ELEVEN

Restaurant, Pittsburgh, PA. Proceeds benefit

PASA. Chef Bill Fuller will create a four-course

meal inspired by the peek summer bounty of

western Pennsylvania farms. Cost $80/person

(includes wine) or $60/person (without wine.

Space is limited. For reservations call the PASA

Western Region Office at 412-697-0411.

AUG 24 | PASA Field Day Organic Raspber-

ries,Currants & Honey,Demeters Garden,Centre

Co., 1-5pm. Cost: $10 PASA & PCO Members, $15

Non-Members. Refreshments will be provided.

To learn more about this event, visit our Field

Day Calendar at www.pasafarming.org/pro-

grams/farm_based.htm

AUG 24 | Raising Meat Goats Workshop Max

Boer Goats, Lykens, PA; 6:30pm. RSVP Sandra

Miller,717-423-5663.

AUG 27 | PASA Field Day Multi-tasking Live-

stock and Poultry for Sustainable Farmsteads

with the American Livestock Breeds Conservan-

cy, FiskeSanger Farm, York Co., 10am-4pm. Cost:

$15 PASA & ALBC Members, $25 Non-Members.

Registration is limited.Lunch will be provided.To

learn more about this event, visit our Field Day

Calendar at www.pasafarming.org/programs/

farm_based.htm

AUG 27 | Workshop Making Biodiesel Fuel,

sponsored by the Sustainable Agriculture

Internship Training Alliance (SAITA) of southeast

PA; Fulton Farm at Wilson College.All workshopsare open to anyone interested in attending,con-

tact Colleen Cannery, Maysies Farm Conserva-

tion Center, 610-594-7751, colleencrannery

@comcast.net.

AUG 31 | PASA Field Day Urban Farming with

Grow Pittsburgh, Garden Dreams & Mildreds

Daughters, Pi ttsburgh, Al legheny Co. ,

10am4pm.Cost: $15 PASA, PCO,& WagN Mem-

bers, $25 Non-Members. Lunch will be provided.

To learn more about this event,visit the our Field

Day Calendar at www.pasafarming.org/pro-

grams/ farm_based.htm

SeptemberSEPT 10 | Workshop Pasture-fed Poultry,


Internship Training Alliance (SAITA) at Green

Haven Farm. All workshops are open to anyone

interested in attending, contact Colleen Can-

nery, Maysies Farm Conservation Center, 610-

594-7751, [email protected].

SEPT 13 | Composting Workshop, sponsored by

Wilson College & the Department of Environ-

mental Protection. This program will discuss

farm scale composting practices and provide

further information on DEP composting grants

available. Call 717-264-4141 ext. 347 for details.

SEPT 17 | Woods Walk: Measuring and Manag-

ing Woodlot Health, Blue Rooster Farm, East

Waterford, Juniata Co. 15pm, followed by soup

n sandwiches and finger food potluck. RSVP

Julie Hurst, 717-734-2082.

SEPT 17 | Workshop Fall Greens Production,


Internship Training Alliance (SAITA) of southeast

PA; Spoutwood Farm. All workshops are open to

anyone interested in attending, contact Colleen

Cannery, Maysies Farm Conservation Center,

610-594-7751, [email protected].

SEPT 2324 | Mid Atlantic Renewable Energy

Associations First Annual PA Renewable Energy

& Sustainable Living Festival, Kempton Commu-

nity Fairgrounds, Kempton, PA. Visit www.paen-

ergyfest.com. Visit the PASA-sponsored Farmers

Market at the Festival.

SEPT 23 | Conference on Ethical Commerce:

Bringing the Fair Trade Movement Home,all day

workshops at the Pasquerilla Spiritual Center onPenn State University Park Campus. Keynote

speaker Jonathan Rosenthal, co-found of

Equal Exchange. Volunteers welcome to help

with organizing the conference and street fair;

some work-swap (for conference registration)

positions are available. Contact jennifer@

schoolofliving.org or visit www.ethicalcom-

merce.org. Workshop tracks include internation-


16/2416

By Kathie ArnoldOn March 2, 2005, organic dairy

producers from around the country

made an unprecedented appearancebefore the National Organic StandardsBoard (NOSB) in Washington DC.Never before had so many farmers cometo give public comment to that body.Seventeen testified, and many moreattended. The message repeated over andover again, both by farmers and numer-ous consumer and animal welfare organ-izations who also testified, was that thepasture requirement must be strength-ened so that all organic dairy operations will indeed have to provide significant

pasture intake for their livestock.The let them eat grass message was

voiced by organic dairy producers fromCalifornia, Wisconsin, Michigan,Maine, Vermont, New York, and Penn-sylvania and represented farms milkingfrom 45 to 2,300 organic cows (the2,300 on 3 different sites). Most havebeen certified for several years with onehaving passed the quarter century mark.They ship milk to Horizon Organic,Humboldt Creamery, Organic Valley,Natural By Nature, Hood/Stonyfield,

and one farm has their own on-farmprocessing and label Butterworks.They range from never having farmedany way but organically to converts fromhigh intensity conventional production.The youngest was 22, the oldestwaswellmaybe I shouldnt say otherthan that more than one of us hadpassed the big 5-0 and beyond.

One thing we all have in common isthe belief that substantial grazing is aninviolate tenet of organic dairy produc-

tion and because there are a growingnumber of organic cows being kept inconfined feeding operations during thegrazing season, minimum grazing stan-dards must be put into place to stopsuch abuse of organic production meth-ods. Over 8,000 other public commentssubmitted agreed with that assessment.

While the current National OrganicProgram (NOP) Rule requires rumi-nants have access to pasture, vague lan-guage has led to varying interpretations

ing conditions that would substituteruminant animals grazing pasture dur-ing the growing season for the currentaccess to pasture for ruminants. Therecommendation adds clarification onallowable stage of life exemptions tothe pasture requirement: This includes

all stages of life except: a) birthing; b)dairy animals up to 6 months of age andc) beef animals during the final finishingstage, not to exceed 120 days. Note: Lac-tation of dairy animals is not a stage oflife under which animals may be deniedpasture for grazing.

These changes aim to close a loop-hole some dairies have employed to jus-tify not providing pasture to theirlactating cows. The NOP stage of pro-duction language was supposed to pro-vide exemptions from pasture only for

classes of ruminants that are not normal-ly given grazing access, such as youngcalves and grain-finished beef. Indeed,the Preamble to the Dec. 21, 2000 FinalRule for the NOP states: The NOSBspecified that the stage of an animalsproduction is not intended to includethe lactation cycle of dairy animals inwhich only dry cows would be allowedaccess to the outside and pasture.

The proposed Rule wording changesare explicit and should eliminate faultyinterpretations. If accepted by the NOP,

organic ruminants will be required tohave access to pasture, with only specificexemptions. Lactating dairy cows willnot qualify for exemption.

Proposed changes do not include anynumerical minimum standards for graz-ing intake. Such standards were advocat-ed by the farmers who testified at theNOSB meeting, and they are supportedby a wide range of organizations.

However, minimum intake numbersare included in the draft guidance docu-ment for organic certifying agencies thatthe NOSB voted to post for public com-ment at the March meeting. This draftguideline says:

Ruminant livestock shall graze pas-ture during the months of the year whenpasture can provide edible forage. TheOrganic System Plan shall have the goalof providing grazed feed greater than30% dry matter intake on a daily basisduring the growing season but not less

by certifying agencies and lax enforce-ment by the NOP. Some large dairies with thousands of cows keep lactatingcows in dry lots, while providing pastureonly to heifers and dry cows.

Many organic farmers and consumergroups have complained this sort ofmanagement violates the intent of theNOP regulations. Formal complaints on

three such dairies were filed with theUSDAs Office of Compliance by theCornucopia Institute earlier this year. In2001, the NOSB recommended specificlanguage to clarify the access to pasturerequirement, but the NOP never issuedguidance incorporating the language.

In January, Richard Mathews, associ-ate deputy director of the NOP, askedthe NOSB to address the pasture issue atits March meeting. The Board, whichadvises USDA but does not have final

NOP rulemaking or guidance authority,took two actions March 3 designed toremove ambiguity from the pasturerequirements in the NOP Rule:

It recommended that stage of lifebe substituted for the current stage ofproduction wording now in the Rule,making it consistent throughout, asanother area already has the stage oflife wording.

The panel also backed a Rule word-ing change under required livestock liv-

Let Them Eat Grass

Kathie Arnold with her husband Rick (pic-tured above) and brother-in-law Bob, own andoperate Twin Oaks Dairy LLC, an organicdairy farm in Truxton, NY.

continued on page 18


17/2417

making fuel a liter at a time. As soon as we had made a few batches and testedthe fuel in a diesel irrigation pump, we

had caught the biodiesel bug, and theproject took off. In 2003, the FCSL wasawarded a grant from the PennsylvaniaFarmers Union and the CommunityEnvironmental Legal Defense Fund, toconstruct a biodiesel processor, anddemonstrate the process to area farmers.Engineer Peter Johnson and I created a50-gallon mobile processor from designsthat we gleaned from books and theinternet.

Since 2003, we have made andburned about 1,250 gallons of fuel from

waste fryer grease. To date we have runour home-made fuel in unmodifiedDodge trucks, Volkswagen and Mer-cedes cars, a John Deere tractor, and aDeutz irrigation motor. All of thesemachines run fine on well-madebiodiesel. The exhaust smells great, the

By Matt SteimanThe rising price of fuel, environmen-

tal concerns, and ominous signs of glob-

al warming have many sustainablefarmers looking for alternatives to petro-leum. Biodiesel fuel is an accessibleoption for those who wish to create theirown energy solution right on the farm. Arenewable alternative to diesel fuel, itcan be run in any unmodified dieselengine, including tractors, trucks, andother equipment. Biodiesel is made fromvegetable oil or animal fat through achemical process, at a cost of as little as$1.00 per gallon.

There are two divergent trends in

biodiesel. The first is industrial biodiesel,made from virgin soybean oil, and fund-ed by the soybean checkoff program.This is likely how this biofuel willbecome available to mainstream con-sumers in the coming years. The othertrend is that of small-scale home andfarm-made biodiesel, which is takingplace in mini-refineries all around theglobe. Biodiesel homebrewers typicallymake their fuel from waste vegetable oilcollected for free from restaurants thatuse it for deep-frying.

Biodiesel use has these benefits:

Significantly lower in EPA registeredemissions of carbon monoxide, soot,particulate matter, sulfur dioxide, andcarcinogenic hydrocarbons

Smells better when it burns (like pop-corn or onion rings)

Domestically-produced energy sourcefrom farm or waste products

Making biodiesel from used vegetableoil recycles a high-energy waste product

into something useful. In addition,because plants that make the oil used inbiodiesel get their carbon from theatmosphere, burning biofuels does notcontribute significantly to global climatechange linked to atmospheric CO2.

It is with these benefits in mind thatwe began the biodiesel project at the Ful-ton Center for Sustainable Living(FCSL) of Wilson College in Chambers-burg. We started in the chemistry lab

Making Biodiesel Fuel

1.Heat 50 gallons of oil to 120F,the best reaction temperature.

2. Test the acidity of the oil using asimple process called titration.Each batch of oil is different depend-

ing on how hard it was used,and this

will require slight adjustments in the

amount of lye added.Typically for 50

gallons we use about 2.5 lbs of lye, but

it varies widely and must be tested.

3.

Combine lye with methanol.We

use 11 gallons of methanol for a

50 gallon batch.

4. Draw the hot oil into the mixingtank,using a pump, then drawthe chemical mixture into the oil using

the same pump and a venturi.The oil

and chemicals are allowed to mix for

about an hour.

5. Settle the mixture overnight.After a few hours, the byproduct

of the reaction, a crude glycerine, willdrop out, leaving the fuel floating on

top.We have had success using the

glycerine to make hand soap.For

every 50 gallon batch, we end up with

about 11 gallons of glycerine and 50

gallons of fuel.

6. The fuel is then passed througha filter, and either used directly,or better yet washed with water for

further purification.Washing fuel is

hotly debated among biodiesel brew-

ers, but it really seems to clean up thefuel, leading to more confidence when

using it in diesel engines.The down-

side is that the waste soapy water

becomes an extra byproduct to deal

with, which can be a challenge on an

organic farm. At Wilson College we

haul the wash water to main campus

to run it through the municipal water

treatment system.

STEPS FOR MAKING BIODIESELLye can be purchased from the grocery store (in the cleaning products section)

and methanol is available from racing fuel distributors. Oil can be found for free

from many restaurants. In our processor, the steps are as follows:

fuel is affordable, and theres no feelinglike putting your own fuel in your tank!

Future aspects we hope to developinclude using potassium hydroxideinstead of sodium lye (the byproductsare less toxic on the farm), recoveringexcess methanol, and running biodiesel

trials in our home heating furnace.The things to watch with biodieselare fairly straightforward: Methanol willcorrode rubber parts (like fuel lines ando-rings) and cause them to leak or losetheir prime. Biodiesel is also a goodcleaner, and will loosen collected debrisfrom old fuel tanks, sometimes leadingto clogged fuel filters. Both of theseproblems are easily mitigated by water-washing the fuel, which removes excessmethanol, soaps, and other undesirables. We carry a spare fuel filter in vehicles

running on biodiesel just in case, thoughwe have had few problems thus far.

While biodiesel is biodegradable andrelatively safe to handle, care should betaken when making fuel. These are seri-ous chemicals, and basic precautions

continued on page 22


18/2418

than 120 days. The Organic System Planshall include a timeline showing how theproducer will satisfy the goal to maxi-

mize the pasture component of totalfeed used in the farm systemThe guidance language also states,

Appropriate pasture conditions shall bedetermined in accordance with theregional Natural Resources Conserva-tion Service Conservation Practice Stan-dards for Prescribed Grazing (Code 528)for the number of animals in the Organ-ic Systems Plan.

Unlike the NOP Rule, a guidancedocument does not carry the weight oflaw. It provides assistance to certifiers in

interpreting the Rule. Even so, having aguidance document that provides clearminimum standards, as well as statingthe goal of maximizing pasture intakefor ruminant livestock systems, will pro-vide an unmistakable message that thereis no room in the organic fold for con-finement animal feeding operations.

The NOP recently held a publiccomment period on the draft guidancedocument. 94 comments received weresupportive of the guidance documentalong with 63 consumer signatures onpetitions. In their comment, the Organ-ic Consumers Association reiterated the

fact that they had submitted roughly7,000 consumer petition signatures tothe NOSB at the March meetingrequesting that these numbers be addedto the draft Guidance Document.

Those supporting the current draftguidance include the Northeast OrganicDairy Producers Alliance, NOFAs fromVT, RI, NY, and VT, MOFGA, Food Animal Concerns Trust, the NationalOrganic Coalition, National Campaignfor Sustainable Ag, OFARM, CROPP/Organic Valley, and the Organic Con-

sumers Organization. Remaining com-ments ranged from beingnon-committal to partial support/partialrejection. Comments can be read atwww.ams.usda.gov/nosb/PublicCom-ments/Feb05/AccessToPasture.html.

The pasture guidance document willbe on the agenda for the NOSB meeting

to August 1516 in Washington, DC.The meeting will begin with a publiccomment session on Monday afternoon,August 15, 1:004:00pm, and it is like-ly that the pasture guidance documentdiscussion and decision will be on theagenda for Tuesday morning, August 16.

The August NOSB meeting will be thelast public forum for discussion.Those interested in voicing support

can find more information at www.ams.usda.gov/nosb/meetings/meetings.html.or by contacting me at 607-842-6631 or([email protected]). Organicproducers and consumers need toremain vigilant to ensure these changesto the NOP Rule come to fruition.

Progress has been made but none of itis a done deal yet. Please consider com-ing to Washington for the NOSB public

comment session on August 15 to letyour voice be heard in the let them eatgrass chorus. I

A version of this article also appeared inGraze magazine about managed grazingand alternative livestock agriculture. For a

free sample copy contact Graze at: 608-455-3311 or www.grazeonline.com.

Let Them Eat Grass


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19/24

Tuscany and Sustainability

various kinds of sausage. They were fab-ulous. The farmers that produce themare highly respected.

This is key. Farming is a profitableand respectable career choice. It is notsomething that is pursued because thereare no other options, nor is sustainablefarming a business that counts on thegovernment dole. Instead, the localpolitical leaders we talked to wanted tofacilitate sustainable agriculture by creat-

ing complimentary businesses. Agricul-tural trade schools or internationalshipping are a couple of ideas that seemto make sense. The interesting thing isthe activity that needs to be compli-mented is farming. Farming is the essen-tial activity. Without it, the landscapefails, tourism fails, the city loses its edge,the economy falters, and the fabric ofTuscan society is lost. People seem tounderstand that losing farming is neitherinevitable nor desirable. They wouldtake the loss of farming personally.

And so must we. If farming is ever tobe both respected and profitable in themainstream, then the eaters of this coun-try will have to have a personal relation-ship with the food they eat. We will haveto appreciate the opportunity to eat freshand locally produced foods so that wecan take it personally when our farmersare threatened. Our farmers. Not someunknown and unappreciated industrialproducer, rather our farmers.

The good people of Tuscany know

who their farmers are. They value them.They support and protect them. And inreturn, Tuscan farmers provide food thatis of incomparable quality.

Vibrant cities depend upon strongand sustainable agriculture. Sustainableagriculture depends upon personal com-mitment, that of both farmer and eater.I saw this first hand in Tuscany, but bet-ter than that I felt it. There is aninterconnectedness that is palpable; thecity with the country, the eater with the

Presiden

tsCorner

By Kim MillerBoard member Don Kretschmann

and I recently traveled with our wives,Becky and Dianne, to a conference inPienza, Italy that was sponsored by theSeaside Pienza Institute. The theme forthis years conference was The UrbanRoom and the Agricultural Edge. Donand I were invited as part of a team ofagricultural experts (though I dontclaim to be one) who were asked to com-

ment on ways that Tuscan agriculturemight be sustained.

Institute members are architects,planners, and developers, a group with adecidedly urban perspective. Foundersof the Institute are also leaders of a for-ward thinking design movement knownas the New Urbanism.

Institute participants have becomeacutely aware that without a strong andsustained agriculture surrounding urbanspaces, those spaces will lose their edgeand dribble away into the mess we know

as sprawl. They also recognize freshestfood is produced locally. But they felt illinformed when it came to understand-ing what farmers need to stay in business and so they asked.

They invited a couple of farmers tojoin them to ask questions about what ittakes to sustain family farms. It was asingular experience for this farmer, to beinvited to one of the most beautifulplaces on earth, so that city folk couldask this farmer what it takes to farm.

Well let me start by saying, thanks forasking. We have avoided this conversa-tion for too long as it is.

It was interesting to be asked aboutsustainable agriculture in a place that haskept so many family farms going, someof them for hundreds of years in thesame family. Most towns and cities wesaw have distinct edges and well pre-served agricultural belts around them.The landscape is dotted with modestl

Documents

May-June 2005 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture