OPENING KEYNOTESPONSOR

GUARDIAN SPONSORS

MAKING NEW FRIENDS Farming for the Future is an extremely important event for the PASAfamily. It’s our chance to learn, network and get invigorated for the year ahead! The 2016 conference will be no different, and we want to ensure an affordable experience for all who wish to attend. Please becomea Friend of the Conference — a community of individuals whose tax-deductible contribution of a minimumof $100 enables the conference to flourish. Your gift will be acknowledged at the conference and in the Pas-sages newsletter. To become a Friend of the Conference, pledge support when you register. If you are notattending but would like to support this event, please contact Lauren Smith at (814) 349-9856, ext 22.

Special Thanks to Our Lead Sponsors!

CONTENTS

1 Conference Schedule

2 Opening & PASAbilitiesPlenaries

3 Wednesday Tracks

4 Thursday Sessions

6 Friday & Saturday Workshops

9 Future Farmers Program

10 Meals & Receptions

1 1 Special Features

14 Scholarships

15 Registration Rates

16 How to Register

17 Conference T-Shirt

See the back cover for a full list of conference sponsors as of the printing of this brochure.

CONTACT US!PASAPO Box 419Millheim, PA 16854

ph (814) 349-9856fax (814) 349-9840

Find Us on the Webpasafarming.org

Like Us on Facebookpasafarming.org /facebook

Follow Us on Twitter@pasafarming@goodfoodhood

Watch Us on YouTubeyoutube.com/pasafarming

PASABIL IT IESSPONSOR

PATRONSPONSORS

KITCHEN TABLE CONSULTANTS

The PASA Mission

Promoting Profitable Farms that Produce HealthyFood for All People WhileRespecting the Natural

Environment

This is our 25th Annual Farming for the Future Conference, andthe PASA family is ready tocelebrate! Each year at oursignature event, we aim toinform our members of thelatest innovations in sustainableagriculture, while also giving them an opportunity toreflect on the past year and look forward to the next.We are especially mindful this year that ourcommunity is at the forefront of a movement that hastaken its place as a genuine challenge to the statusquo, offering a credible vision for the future of farmingand food systems on this planet. In a time oftremendous, even crippling environmental and socialchallenges, our community offers an alternative way ofdoing things, indeed a transformational approach forliving together in times of accelerating change!

Our theme this year builds on the previous twoyears, when we began to look more closely at the roleof nature in leading us toward sustainability. But nowit’s time to drop any pretense of unlimited time toanswer the challenges before us. What good will it doto acknowledge nature as a leader or mentor if we arealso undermining nature’s ability to function properly?Our farms must succeed economically, and feeding allcommunities, large and small, with the most nutritiousfood possible is a worthy objective. But today we canunfortunately see how the ecological systems wedepend upon are beginning to break down, and we canimagine a future where it is even more difficult toachieve those goals. So when we talk about Farming ina Changing Climate, we are really talking aboutstimulating fundamental change in the way we relateto each other, and collectively to our common homecalled Earth. In the face of the global climate changesalready occurring around us, the time for us to changeis now.

We look forward to welcoming you to this latestedition of one of the largest and most respectedgatherings of sustainable agriculture experts andenthusiasts anywhere in the world. Come join us as wecontinue to break ground for a new vision ofagriculture, and to sow seeds of hope for the future!

Brian SnyderExecutive Director, PASA

WEDNESDAY, FEBRUARY 3

Walk-in registration not available.

7am Registration Desk Opens Limited hours throughout the day.

8am Snacks & Beverages Available

9am–5pm Track ProgrammingLunch as scheduled by track.

6pm Registration Desk Closes

Dinner on your own.

THURSDAY, FEBRUARY 4

7am Registration Desk OpensContinental breakfast available.

9am–12:30pm Morning Sessions

12:30pm Trade Show & Seed Swap Open

Lunch on own or available for purchase.

1:30–5pm Afternoon Sessions

5pm Social HourBenefit Auction Opens

5:30pm Cheese Tasting

6:30pm Winter Picnic (ticketed event)Address by Fred Kirschenmann

7:30pm Registration Desk Closes

8pm Live Music! (open to all)The Rounders

FRIDAY, FEBRUARY 5

7am Registration Desk OpensTriYoga® Sessions & Knitting CircleContinental breakfast available.

8:30–9:50am Workshops

10:15am Opening PlenaryAddress by Richard Alley

Lunch on your own or available for purchase.

1:15–2:35pm Workshops

2:45–3:45pm Membership Meetings

4:10–5:30pm Workshops

5:30pm Social Hour

6:30pm Banquet (ticketed event)

7:30pm Registration Desk Closes

8pm Live Music! (open to all)Susan Werner

9pm PASA Theatre ScreeningMerchants of Doubt

SATURDAY, FEBRUARY 6

7am Registration Desk OpensTriYoga® Sessions & Knitting CircleContinental breakfast available.

8:30–9:50am Workshops

10:15am PASAbilities Plenary & AwardsAddress by Laura Lengnick

Lunch on your own or available for purchase.

1:15–2:35pm Workshops

2:45–3:45pm Discussion Sessions & Demos

4:10pm Trade Show & Seed Swap Close

4:10–5:30pm Workshops

4:30pm PASA Mercantile Closes

6pm Registration Desk Closes

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Come Join Us! CONFERENCE SCHEDULE

Opening KeynoterRichard Alley has travelled from Antarctica to Greenland to understandthe history of Earth’s climate, and whether the great ice sheets will fallinto the ocean and flood our coasts. With over 250 scientificpublications, he has been asked to provide advice to the highest levels ofgovernment, and been recognized with numerous awards includingelection to the U.S. National Academy of Sciences and the Royal Society.He hosted the recent PBS miniseries and companion book Earth: The

Operators’ Manual. Dr. Richard Alley will provide attendees with a wealth of information andresearch on the effects climate change is already having on our planet. Richard believes thatwise actions to sustainably deal with energy can give us a stronger economy with more jobs,greater national security, and a cleaner environment more consistent with the Golden Rule.

PASAbilities KeynoterLaura Lengnick has explored agricultural sustainability for more than 30years. Laura’s research in soil quality and sustainable farming systemswas nationally-recognized with a USDA Secretary’s Honor award, andshe was a lead author of the 2012 USDA report Climate Change and U.S.Agriculture: Effects and Adaptation. Her new book, Resilient Agriculture:Cultivating Food Systems for a Changing Climate features the climateadaptation stories of 25 award-winning sustainable producers located

across the U.S. Dr. Lengnick will weave climate change science, resilience theory and theclimate adaptation stories of 25 award-winning sustainable farmers and ranchers to explorethe climate-resilience benefits of sustainable agriculture and food systems.

Keynote Only Attendee Type:We are offering the chance to register for our keynote plenaries only, which includeslimited access to the trade show as well. See page 15 for rates.

PASAbilities Plenary & Award SeriesSaturday MorningJoin us for the PASAbilities Leadership Award Series as we recognize a farmer (or farmingcouple) and a business proprietor who exemplify the spirit of sustainability in agriculture andfood systems. The recipients of the Sustainable Ag Leadership Award and the SustainableAg Business Leader Award will take the stage to share their stories and inspire us all. Specialthanks to Kimberton Whole Foods, a former award winner, for their ongoing support of thePASAbilities Leadership Award Series and Saturday’s plenary session!

Opening PlenaryFriday MorningJoin the leaders from within PASA and the sustainable agriculture movement as we kick offthe main conference. Special thanks to Lady Moon Farms for their support of Friday’s openingsession!

New! Thursday Dinner SpeakerFred Kirschenmann was a keynote speaker at PASA’s very firstconference, and is an internationally known thinker and leader within the sustainable ag community. Join us for dinner and enjoy Dr.Kirschenmann’s look back to look forward — Wisdom from the Past toHelp Us Anticipate the Future.

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Wednesday tracks continued next page

Business Skills for Farming Smarter, NotHarderRichard Wiswall, Cate FarmHave an allergic reaction to business? Want to workless and make more money? Wonder where all themoney comes and goes? Join Richard Wiswall,owner/operator of Cate Farm and author of The OrganicFarmer’s Business Handbook — A Complete Guide toManaging Finances, Crops, and Staff — and Making aProfit to discover your farm’s profit centers, and figureout your costs of production. Learn smart planning andanalysis to increase your bottom line. Marketingstrategies, effectiveness, office efficiencies, managingemployees, financial literacy, quick business fixes, andmore will all be covered. Spend the day working ONyour business, not just IN your business. Track includeswork sessions; attendees should bring a calculator, pen,and paper or a computer, along with some farm data. Alist of the information needed will be sent to those whoregister.

Setting Up & Managing a High DensityGrazing Operation for ProfitGreg Judy, Green Pastures FarmGreg Judy rotationally grazes cattle, sheep, goats, pigs,and chickens on his farm in Missouri. He seeks to workin balance with nature to nurture the health of thelivestock, the pastures, and the many species of plantsand animals that thrive there. Spend a day with Greg ashe covers all of the steps involved in implementing andmanaging a high density grazing operation on your farmfrom scratch. Topics include permanent fencingoptions, temporary strip grazing systems, water points,grazing management, soil building techniques withlivestock, building healthy recovery periods, graze-to-trample ratios, monitoring daily animal performance,winter stockpiling methods, grass genetics, grazingmanagement during droughts, and marketing methods.

Wednesday, February 3All Wednesday pre-conference tracks run from 9am to 5pm. Lunch is provided. The registration deskwill open at 7am and a light morning snack and beverages will be available beginning at 8am.

Learn, Discuss, ShareThe PASA Conference is pleased to offer a wide variety of ways to learn at our conference. Our variedprogramming serves a diverse and diversified farming audience, as well as the dedicated policy activists,service providers, consumers, and others who are participating in our food system. Soak up lots ofinformation in our full-day tracks on Wednesday, half-day sessions on Thursday, and workshops onFriday and Saturday. Gain insight and inspiration from fellow attendees during social hours, meals,discussion sessions, and demonstrations. Tap the experts who populate our Trade Show booths.Whether you join us for one day, or all four, we look forward to inspiring you for another year ofsustainable farming and eating!

New! EARN CCA CONTINUING EDUCATION CREDITSThis year we are proud to offer CEUs through Certified Crop Advisor (CCA) for many of our sessions.A list of which sessions are eligible for CEUs will be available on the conference website once theapplication process is complete.

THANK YOUSupport for our educational programming comes from our Education Advisory Committee, who assistsin putting together the conference sessions as well as our variety of year-round events. Special thanksalso goes to the following organizations and companies who have provided financial assistance throughunderwriting or grant support.

by Agri-Service LLC

Pennsylvania Grazing Lands Coalition

United States Department of Agriculture

National Institute of Food and Agriculture

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Good Cheese, Safe Cheese: The FoodSafety-Quality ConnectionRachel Schaal, Westminster Artisan Cheesemaking & PeterDixon, Dairy Foods ConsultingPrepare basic programs that lay the foundation forCheese Production Food Safety, and understand thelink between controlling food safety and improvingcheese quality. Participants will work on their ownplans, for current or future facilities, and develop aframework for completing their food safety program athome. Handouts will be provided prior to the session,which participants should use to prepare initial writtenplans.

Support from Dairy Heritage by Agri-Service LLC.

Designing for Climate Resilience:Weathering Water ExtremesHeather Mikulas, Penn State Extension; Tony Buda, USDA-ARS; Jim Crawford, New Morning Farm; Forrest Stricker,Spring Creek FarmsHear cutting-edge science on trends and projections forPennsylvania’s precipitation patterns and explorepotential implications for agriculture. Presenters willshare their perspectives on adapting to water extremes,drawing on decades of experience farming throughvarying weather. Discussion will cover tools andprograms farmers can access to help manage thefinancial risks that climate change may bring.

Supported through a grant from the U.S. EnvironmentalProtection Agency Environmental Justice Small Grants Program,Award #96335501.

Growing & Marketing Young Ginger in aTemperate ClimateBill Cox, Casselmonte FarmLearn about the opportunities and challenges ofgrowing a tropical crop in a temperate climate. Setupand production methods will be shown step-by-step,from sourcing seed to breaking dormancy to harvesting.Discussion will cover marketing, including creatingdemand for a new product, market segmentation, andcompeting against cheap wholesale mature ginger.

Supported by funds via a Specialty Crop Block Grant from the PA Department of Agriculture.

MORNING SESSIONS9am to 12:30pm

Making High-Quality Hay & HaylagePreston Boop, Briar Patch Organic Farms; Marvin Hall,Penn State University; Caroline & David Owens, OwensFarm; Ed Quigley, Luzerne FarmsA lot can happen to a forage crop from the time it isstanding in the field until you put it in front of theanimals. Unfortunately, almost all of those things arebad in that they reduce quality, yield or both. In thissession we will discuss how to minimize the bad thingsthat can happen to your forage and then have threefarm operators talk about how they make good hay andhaylage on their farms.

Korean Natural Farming: An Introductionfor the NortheastAaron Englander, Erickson Fields Preserve & Maine CoastHeritage TrustLearn philosophies and practices of Korean NaturalFarming techniques as developed by Master Han-KyuCho. Adaptations to the Northeast US will be presentedalong with live demos and slide show descriptions ofvarious Natural Farming bio-fertilizers and nutrients.The session is open to all interested from backyardgardener to large scale farmer.

Accessing & Succeeding in WholesaleFruit & Vegetable MarketsRob Amsterdam, Feeding America; Bill Brauchle, WegmansMarkets; Mike Brownback, Spiral Path Farm; Donald Lusk,Four Seasons Produce; Rick Pedersen, Pedersen Farms;Andrew Puglia, Common Market PhiladelphiaGet the A to Z of entering into wholesale marketagreements. Presenters will cover how to establish andmaintain these relationships, agreements andcontracts, costs and pricing, standard operatingprocedures and infrastructure needs, and food safetyrequirements. Attendees will hear from both buyersand farmers.

Supported by funds via a Specialty Crop Block Grant from the PA Department of Agriculture.

Organic Feed Grain Production Basics &BeyondHeather Donald, PA Certified Organic; Mary-Howell &Klaas Martens, Lakeview Organic Grain; Casey Rogers,Fertrell CompanyLearn what it takes to transition to organic grainproduction, from equipment and farming practices toproper harvesting, handling and storage. Participants

will also learn about organic standards and thetransition process. Discussion will include alternativesto corn and soy in feed rations and the opportunities tosell transition grains to the growing GMO-free feedmarket.

Supported by the National Institute of Food and Agriculture,U.S. Department of Agriculture, under award number #2011-51300-30697.

Wednesday, February 3 (continued)

Thursday, February 4NEW THIS YEAR! We are offering two half-day sessions on Thursday. You may register forone or both sessions. The registration desk will open and a continental breakfast will beavailable at 7am.

Lunch is not included in the registration; you may purchase the conference lunch, pack yourown, or take advantage of one of the two on-site restaurants.

Improve Your Farm Energy IQ: EnergyAudits, Fundamentals & Applications Ed Johnstonbaugh, Penn State ExtensionLearn the fundamentals of conducting audits of energyuse in a variety of on-farm applications. Participants willlearn to identify and improve their own inefficientprocesses by tapping the Farm Energy IQ resource in avariety of real life on-farm settings through guidedproblem solving that will include generating creativesolutions to energy wasting operations.

Growing Organic Apples in the Northeast— with Pigs!Matt Grieshop, Michigan State University & Jim Koan,AlMar OrchardsLearn the basics of organic apple production with afocus on weed, insect and disease management — withpigs lending a helping hoof. Other topics that will becovered will include: choosing the right varieties, appletraining techniques, and on-farm apple propagation.

Mycoremediation: Cleaning Soils & Waterwith FungiTradd Cotter, Mushroom Mountain LLCGet to to know the power of mushrooms and soildwelling fungi to target specific biological contamina -tion and disassemble toxic molecular pollutants. Learnthe details of biomass generation as an important stepfor water and soil mycoremediation projects. The class isengineered for all audiences, with no prerequisite, withstripped down and easy to replicate templates.

AFTERNOON SESSIONS1:30 to 5:00pm

Fermentation IntensiveSandor Katz, Foundation for Fermentation Fervor, Inc.Explore the history and practical benefits of fermentedfoods and beverages. The session will cover basicfermentation concepts and methods. Learn how simpleit is to make kraut, kefir, kombucha, and other fermen -ted delicacies at home. Be part of the fermenta tionrevival!

Grass-Fed Success: Laying the FoundationAllen Williams, Grass Fed Insights LLCThis session will take the participants on a journey frombelow the soil surface to the consumer kitchen table.The emphasis will be on how to produce and smartlymarket foods that are profitable, healthy, and flavorfulin a way that builds soil health, promotes ecosystemviability, and incorporates multiple farm enterprises.

Supported through a grant from the PA Grazing Lands Coalition.

Designing for Climate Extremes: Soil withStaying PowerJames Armour, 4 Winds Farm; Jeff Moyer, Rodale Institute;Paul Salon, USDA NRCS; Brandon Smith, USDALearn how soil functions and how a healthy soil can bemore resilient to extreme weather events. Hear aboutmethods to assess soil health and develop strategies toimprove it. Soil health management principles will bediscussed with examples from Rodale Institute’sFarming Systems Trial and 4 Winds Farm’s use of farm-made compost as mulch in a no-till vegetableproduction system.

Supported through a grant from the U.S. EnvironmentalProtection Agency Environmental Justice Small Grants Program,Award #96335501.

Build Your Own Solar GeneratorJay Warmke, Blue Rock StationLearn how to build a solar generator to harness theclean energy of the sun and quietly power your criticalloads. You will learn basic solar and electricalprinciples, how to select components, where to findinexpensive parts, how to determine your power need,how to size the array and battery bank, and how toassemble the final product.

Preserving & Enhancing EcologicalFunctions on the FarmDavid Hughes, Weatherwood Design & Hermann Moser,Land StewardsThree case studies within a rural, suburban, and urbancontext will be explored to demonstrate approaches toproviding habitat, harvesting stormwater, and achievingother environmental objectives. This course willhighlight important differences in design considerationsand the priority and the scale at which strategies areimplemented.

No-Till Intensive Vegetable ProductionBryan O’Hara, Tobacco Road FarmLearn methods for intensively growing vegetable cropswithout disturbing the soil through tillage or cultivation.Techniques covered include: multi-cropping, covercropping, mowing, solarizing, weed-free composting,mulching, broadcast seeding, and weed control. Thissystem has been commercially utilized on TobaccoRoad Farm for a number of years and is scaleable toboth larger and smaller acreage.

Peripartum Holistic Health & Welfare forSheep & LambsSusan Beal, Laughing Oak FarmThis session will cover peripartum care, preparing theewe and the shepherd for lambing and aftercare.Common issues and concerns around nutrition, theprocess of lambing, options for integrative care ofcommon ailments, and resources and supplies will allbe covered.

Purely Farm’s Approach to Piglets: AI, Staggered Farrowing & MidwiferyJoanna & Marc Michini, Purely Farm & Casey Rodgers,Fertrell CompanyJoin Purely Farm to gain an understanding of theirprocess for breeding pigs. Learn how and why to trackyour sows’ cycles and discuss the advantages ofexpecting a four day farrowing window. Sow and piglethealth and nutrition will also be covered. The sessionwill also address adopting a breeding schedule thatmeets desired processing dates. This course is intendedfor those with experience raising hogs.

Understanding Cheese Quality: Evaluating& Describing Cheese to Develop & AmendRecipesRachel Schaal, Westminster Artisan Cheesemaking & PeterDixon, Dairy Foods ConsultingSee, taste, and smell to describe cheese and findpositive attributes and flaws. Then use this informationto develop and/or alter recipes to produce the highestquality cheese. Participants will evaluate their cheesesand create descriptions. This will be followed by adiscussion of how to use this information to improvecheese quality.

Support from Dairy Heritage by Agri-Service LLC.

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Boost Sales with Microgreens, Micro Herbs, Shoots &Table SaladsGeorge Brittenburg, Taproot Farm

An Introduction to Korean Natural FarmingAaron Englander, Erickson Fields Preserve & Maine Coast Heritage Trust

Fermenting VegetablesSandor Katz, Foundation for Fermentation Fervor Inc.

Troubleshooting for Vital Health in SheepSusan Beal, Laughing Oak Farm

Northeast Climate Change Impact Projections & Planning Considerations for Selecting AdaptationPracticesArt Degaetano, Cornell’s Northeast Regional Climate Center &Dan Dostie, USDA-NRCS Climate Hub

7 Essential Grazing Practices to Build Quality & HealthVail Dixon, Simple Soil Solutions

Putting the Farm Bill to Work on Your SustainableFarmSophia Kruszewski & Paul Wolfe, National Sustainable AgCoalition

Biocontrols for Vegetable & Herb Production in Greenhouses or TunnelsLloyd Traven, Peace Tree Farm

Conversation with FredFred Kirschenmann, The Leopold Center

Medicinal Mushrooms: Cultivation, Extractions &Product DevelopmentTradd Cotter, Mushroom Mountain LLC

Aging Cheese on Boards: Why Wood Is GoodRachel Schaal, Westminster Artisan Cheesemaking & PeterDixon, Dairy Foods Consulting

Balancing Forage Production & Demand in GrazingDairiesCliff Hawbaker, Hamilton Heights Dairy Farm

Finishing Vegetables for the Highest Quality & Brix LevelsSteve Bogash, Penn State Extension

Growing & Processing Vegetable Oil SeedsWill Bonsall, Scatterseed Project

Best Practices for Growing Safe, Healthy Food inUrban SoilsChris Lent, NCAT/ATTRA

Determining Your Costs of ProductionRichard Wiswall, Cate Farm

Finding Your Crop Rotation RhythmMary-Howell & Klaas Martens, Lakeview Organic Grain

Biodynamic Agriculture: A Qualitative Approach toFarmingBruno Follador, The Nature Institute

Main Conference Workshops

Working with Land Trusts & Other Partners to AccessFarmlandHolly Rippon-Butler, National Young Farmers Coalition

Pastured Poultry for Fun & ProfitMike Badger, APPPA & Eli Reiff, Poultry Man LLC

Starting Your Own Farm Business from ScratchRichard Wiswall, Cate Farm

New Times, New Tools: Managing Climate Risk onYour FarmLaura Lengnick, Cultivating Resilience LLC

Urban High Tunnel ProductionAdrian Galbraith-Paul, Heritage Farm

Home-Scale Grain GrowingWill Bonsall, Scatterseed Project

Grow Your Own Data: Designing & Conducting On-Farm ResearchStefan Galians, Practical Farmers of Iowa

Building Food Hubs’ Success Through the CooperativeExperiencePeggy Fogarty, Keystone Development Center & Roberta Severson, Cornell University

Biodynamic BeekeepingMonique Blais, Grass Roots

Mother Nature as Brewer: The History, Tradition &Refinement of BeerAdam Bartles & Bill Covaleski, Victory Brewing Company

Building a Successful Grass-Fed Beef or Dairy OperationAllen Williams, Grass Fed Insights LLC

Native & Commercial Starter Cultures for CheesemakingRachel Schaal, Westminster Artisan Cheesemaking & PeterDixon, Dairy Foods Consulting

Branding & Market Channel AssessmentCarla Snyder & Brian Moyer, Penn State Extension

Reduced Tillage for Vegetable Production at Any ScaleAnu Rangarajan & Ryan Maher, Cornell University Small Farm Program

Farm Made Fertility: Composting, Inoculants & FertilizersBryan O’Hara, Tobacco Road Farm

Solar Electricity for the Farm: The What & Why, &How to Pay for ItJay Warmke, Blue Rock Station

Keynoter Q & ARichard Alley, Penn State University

Friday & Saturday, February 5 & 6Our Friday and Saturday workshop series offers something for everyone. You are not requiredto select the sessions you will attend when you register. Descriptions of the workshops willbe available in our mobile app, available prior to the conference, as well as our program book,available on-site. Changes to this schedule may occur after this printing, so please check ourwebsite for the most up-to-date list.

FRIDAY 8:30–9:50AM

FRIDAY 1:15–2:35PM

FRIDAY 2:45–3:45PMMembership Meetings Join members of the PASA Staff and Board and your PASA neighbors to discuss what’s happening in PASA. We lookforward to hearing from you and learning what you would like to see happen in your area in the next year.

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Do FDA’s New FSMA Food Safety Rules Apply to Me?Peggy Fogarty, Keystone Development Center & SophiaKruszewski, National Sustainable Ag Coalition

Impacts, Opportunities & Adaptations: Climate-SmartFarming in the NortheastAllison Chatrchyan & Mike Hoffmann, Cornell Institute for Climate Change & Agriculture

Advancing Cover Crops Through On-Farm ResearchStefan Galians, Practical Farmers of Iowa

Detecting, Preventing & Managing Diseases in Poultry FlocksPatty Dunn & Eva Pendleton, Penn State University

Restoring Hedgerows for Human & Wildlife HabitatDavid Hughes, Weatherwood Design, LLC

Dairy Fermentation DemonstrationDavid Asher, The Black Sheep School of Cheesemaking

Organic Stone Fruit IPM Methods — That Work!Nicolas Ellis, Norden Agricultural LLC

Pastured Pork ProductionTim Holmes, Animal Welfare Approved

Growing High Tunnel Cucumbers OrganicallySteve Bogash, Penn State Extension

Maximizing Energy Harvest Through Grazing ManagementElam Stoltzfoos, Narvon Natural Acres

Biodynamic Weed & Pest Control & the CompostPreparationsMac Mead, Pfeiffer Center

So You Want to Be a Hop Farmer — The Buyer’s PerspectiveRon Barchet, Victory Brewing

Selling Farm Products Online: CSAs, Buying Clubs, & More!Simon Huntley, Small Farm Central & Ryan Witmer, Philly FoodWorks

Intensive Vegetable Growing TechniquesBryan O’Hara, Tobacco Road Farm

Biogas for Small-Scale Energy Production on Farms &HomesteadsSolar CITIES Biogas Project & Matt Steiman, Dickinson CollegeFarm

Global Food Security & International Farmer-to-Farmer OpportunitiesOrner Family, Quiet Creek Herb Farm & School of Country Living & Michael Moscarelli, Partner of the Americas

Workshops continued next page

Friday & Saturday

FRIDAY 4:10–5:30PM

Growing Organic Grains for the Feed, Food, & Brewing MarketsMary-Howell & Klaas Martens, Lakeview Organic Grain

How to Improve Disease & Pest Resistance by Balancing Your SoilsJoel Simmons, EarthWorks Natural Organic Products

The Wide World of Beverage FermentationSandor Katz, Foundation for Fermentation Fervor Inc.

Kickstarter for Farms: Potential Benefits & True CostsSue Miller, Birchrun Hills Farm & Brooks Miller, North MountainPastures

Managing Pests & Diseases for Vegetable Crops in aChanging ClimateBeth Gugino & Shelby Fleischer, Penn State University

Understanding Agriculture’s Role in Causing & Preventing Climate ChangeMichel Cavigelli & Howard Skinner, USDA-ARS Climate Hub

A Radical Cheesemaking IntroductionDavid Asher, The Black Sheep School of Cheesemaking

Creating Effective Farmers Market DisplaysCarla Snyder & Brian Moyer, Penn State Extension

The Finger Lakes Meat Project: Bulk Sales of Local MeatMatt LeRoux, Cornell Cooperative Extension

The Farm Individuality & Biodynamic PreparationsMac Mead, Pfeiffer Center

Developing Sustainable Stone Fruit Production SystemsNicolas Ellis, Norden Agricultural LLC

The Impact of Fracking Infrastructure on Farms &LandDon Kretschmann, Kretschmann Farm & Others TBD

Heat Stress in Dairy Cattle: Consequences & CorrectionsJohn Tyson & Robert Van Saun, Penn State Extension

Raising Turkeys on Pasture for Profit in All SeasonsMike Badger, APPPA & Eli Reiff, Poultry Man LLC

Accessing New & Existing Wholesale Markets forFruits & VegetablesRob Amsterdam, Feeding America

High Tunnel Young Ginger Production in a TemperateClimateBill Cox, Casselmonte Farm

Food Forest Parks in the CityLincoln Smith, Forested

Infrastructure for Year-Round Multi Species GrazingGreg Judy, Green Pastures Farm

SATURDAY 8:30–9:50AM

Building a Farm Budget from Scratch Using ExcelTed LeBow, Kitchen Table Consultants

Regenerative Soil Management Through Soil Balancing & Carbon-Based FertilityJoel Simmons, EarthWorks Natural Organic Products

Low Tunnels & Winter Vegetable GrowingBryan O’Hara, Tobacco Road Farm

Growing for the Wholesale Commercial Herb MarketMelanie & Jeff Carpenter, Zack Woods Herb Farm

How Climate, Microclimate, & Globalization AffectFruit Pest & Disease ManagementKathy Demchak & Kari Peter, Penn State University

Veal: No Longer An Ugly MeatSandra Kay Miller, Painted Hand Farm

Lavender Farming: Planting, Harvesting, Distilling &PropagationTroy Jochems, Hope Hill Lavender

Reach Better Markets for Your Meat, & Still HaveTime to FarmAlex Dimin & Daniel Honig, Happy Valley Meat Co

Formal Apprenticeship: A Career Pathway for Beginning Dairy FarmersJoe Tomandl, Dairy Grazing Apprenticeship & Franklin Egan,PASA

Growing Organic Potatoes to Fill the Wholesale Market GapPA Certified Organic Representative & Farmer TBD

Trowel & Error: The Good, Bad, & Ugly of GreenRemodelingNick Leone

Successful Farmers Market Management & MarketingNony Dutton & Nikki Warner, FRESHFARM Markets

On-Campus Gardens & FarmsPanel of Speakers

Going with the Dough: Building a Value-Added Business on Locally Grown GrainsStefan Senders, Wide Awake Bakery

Advanced Seedsaving: Biennialism & Pollination ControlWill Bonsall, Scatterseed Project

The Art & Science of Composting: A BiodynamicApproachBruno Follador, The Nature Institute

The 10-Acre Forest GardenLincoln Smith, Forested

Growing for Food Pantries: Pittsburgh Area ExperiencesAlyssa Crawford, North Hills Community Outreach & PatriciaEagon, Veg2Table/South Hills Interfaith Ministries

On-Farm Production of Biomass Grass PelletsWill Brandau, Wood Crest Farm

Keynoter Q & ALaura Lengnick, Cultivating Resilience LLC

SATURDAY 1:15–2:35PM

Friday & Saturday (continued)

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SATURDAY 2:45–3:45PMDiscussion Sessions & Demonstrations These informal sessions give you an opportunity to network with fellow attendees around a variety of topics. Whilethere will be moderators to help get the conversation going, this is your time to speak! Some of the topics will includefarming with a family, sharing tech tips, strategies for leaving the farm for a vacation or to the next generation, andclimate conversations. To request or suggest additional topics, please email kristin@pasafarming.org.

Plant-Based Eco Efficient Soil BuildingWill Bonsall, Scatterseed Project

Grazing & PermacultureGreg Judy, Green Pastures Farm

Raw Milk Kicks Box: Production from Grass to GlassEdwin Shank, The Family Cow

Low & No-Tech Methods for High-Yielding MushroomHarvestsTradd Cotter, Mushroom Mountain LLC

Debunking HumatesLawrence Mayhew, EAM Consulting

Optimizing Small Fruit Ecosystems for Biological ControlNicolas Ellis, Norden Agricultural LLC

Big City Life with Small LivestockCarrie Pavlik & Doug Placais, Steel City Grazers

Making Healthy Soils Through Regenerative OrganicAgricultureKris Nichols & Jeff Moyer, Rodale Institute

Single-Horse FarmingLeroy Keim, One Horse Machinery Co

Campus, K-12, & Community Working Together toCreate School GardensPanel of Speakers

Understanding & Working with a Biodynamic PlantingCalendarSherry Wildfeuer, Camphill Village Kimberton Hills

Growing & Marketing Small Grains for the EmergingLocal Malting IndustryAdam Seitz, Penns Mault

Growing & Handling Onions & Winter Squash for StorageAndrew Mefferd, Growing for Market Magazine

Production Planning for Food Hubs & FarmsAmy McCann, Local Food Marketplace LLC; Karlin Lambarto,Penns Corner Farm Alliance; Melanie Rosenberger, Friends &Farmers Cooperative; Nathan Holmes, Three Rivers Grown

Neonicotinoids: Fact & FictionMaggie Douglas & John Tooker, Penn State University

SATURDAY 4:10–5:30PM

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THURSDAYParents are responsible for lunch.

SPROUTS & SEEDLINGS (K TO 5TH GRADE)Children will learn about nutrition education and sustainable agriculture systems. Through hands-onactivities, crafts, guest speakers and energizing games, kids will explore their involvement in growingand eating healthy foods. Swimming will be included.The Sprouts & Seedlings Program will be led by Emily Pia of Penn State’s Community Food Security Club andHayly Hoch of the Student Farm Club.

YOUTH (6TH TO 8TH GRADE) Come discover your carbon footprint. As you approach adulthood, learn how your decisions will impactclimate change for the present and future. These decisions are based upon the food you eat, yourtransportation mode, your entertainment choices, where you attend college, what profession youchoose, how you generate electricity and more. You will develop a deeper understanding of thesechoices by spending time with car, energy, and agriculture experts making a difference to our planetEarth. You will become positive climate change makers to help sustain the ecosystem for generations tocome.Claire & Rusty Orner of Quiet Creek Herb Farm & School of Country Living will be leading the Youth Programagain this year.

FRIDAY & SATURDAYSwimming, yoga and martial arts will be included. Parents are responsible for lunch.

SPROUTS (K TO 2ND GRADE)Children will discover our fascinating planet, Earth. Their adventures will take them through valleys ofwheat fields, across oceans of fish and high into the treetops as they come to understand all that theEarth provides for us, and how we can protect and conserve our resources.The Sprouts Program will be led by Anna Schwyter of Penn State’s Sustainable Agriculture Club & State CollegeCrop Mobs and Stacey Budd of Friends & Farmers Cooperative.

SEEDLINGS (3RD TO 5TH GRADE)Get to know your “Field Friends”! Throughout the weekend, kids will explore the environmental andagricultural world, as well as their roles as consumers and future farmers. On Friday, learn how to createa diet filled with fresh, local, and nutritious foods and its importance in building strong, healthy bodies.On Saturday, through fun and engaging games and activities, explore the complex interactions that existwithin ecosystems between natural resources, plants, animals, and humans.The Sprouts & Seedlings Program will be led by Emily Pia of Penn State’s Community Food Security Club andHayly Hoch of the Student Farm Club.

YOUTH (6TH TO 8TH GRADE)Youth will spend the weekend engaging in hands-on education regarding “Farming in a ChangingClimate.” They will hear from conference speakers and local experts, have an opportunity to peruse thegreat exhibits and hear the Friday and Saturday keynote addresses. Students will swim on Friday, andlearn yoga or martial arts on Saturday. By the end of the conference, students in the youth program willbe able to integrate ideas they have learned into their own lives and into their future farming endeavors.The Youth Program will be led by Laura Essinger-Hileman, a PSU graduate working as a substitute teacher inCentre County schools.

Future Farmers ProgramThe Future Farmers program is designed to educate and entertain your children while youattend the conference. Children from kindergarten to eighth grade will enjoy a wide range ofactivities developed to increase their understanding of local food production, nutrition andsustainability. Space is limited, so register your children early. Please purchase lunch anddinner tickets for children participating in this program when registering them. More detailedinformation will be sent in January. Contact bethany@pasafarming.org with any questions.

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n Thursday Lunch BuffetLouisiana Muffuletta • Roasted Vegetable onFocaccia • Roast Beef Sandwich with RoastedMushrooms & Boursin on Potato Ciabatta Bread• Grass-fed Beef Chili with Toppers • CiderOnion Soup with Croutons • Asian Slaw Salad •New! Kids Station: Turkey Wrap Sandwich &Chicken Noodle Soup • Cookies & Brownies

n Thursday “Winter Picnic” Buffet DinnerFresh Green Salad Bar • Herb Roasted Chicken •German-Style Stuffed Cabbage with Grass-fedBeef • Pork Sausage with Peppers & Onions •Mile-High Quiche • Roasted Rosemary Potatoes• Roasted Winter Vegetables with BraisedGreens • Dessert Bar with Maple Crème Brûlée,Apple Crisp, Old Fashioned Double ChocolateCake, and Pennsylvania Ice Cream

n Friday Box Lunch (Cookie & Natural Soda Included)Meat: Green Salad with Crisp Vegetables,Chicken Waldorf Salad & Dinner RollVeggie/Vegan: Green Salad with GrilledVegetables, Chickpeas & Dinner RollYouth: Pulled Chicken Wrap with Fruit Salad

CONFERENCE MENUSn Friday Banquet DinnerMushroom & Brie Soup & Fresh Green SaladMeat: Grass-fed Swiss Steak with Polenta,Roasted Butternut Squash & Braised Swiss ChardVeggie/Vegan: Vegetable Bourguignon over PolentaYouth: Fruit Salad, Baked Chicken, MashedPotatoes & Gravy, Mixed VegetablesPennsylvania Ice Cream served with Apple Pear Medley

n Saturday Box Lunch (Cookie & Natural Soda Included)Adult: Fresh Green Salad with Quinoa toppedwith Sliced Roast Turkey (Meat) OR GrilledVegetables & Black Beans (Veggie/Vegan).Accompanied by a Dinner Roll. Youth: Ham & Cheese Wrap with Fruit Salad

Note: Menus subject to change

FARMERS MARKET CAFÉFriday & SaturdayMix and match your own lunch at the FarmersMarket Café, which features an assortment offresh grab and go meals and sides prepared bysome of the region’s foremost purveyors of localfood.

We are proud to gather sustainably, organically, and regionally raised foods from over 50 PASAmembers and friends for the conference meals. This flavorful fare includes plenty for everyone,meat-lovers, vegetarians and vegans alike. Join us for these delicious and wholesome meals!

A light morning snack and lunch are included in the package for our Wednesday registrants.A continental breakfast is provided Thursday, Friday and Saturday mornings to all registeredattendees. Attendees are invited to the social hours on Thursday and Friday evenings. Additionalmeals may be purchased when you register.

Meals & Receptions

Pictured here, Tom Beddard of Lady Moon Farms, with Chef Mike Ditchfield and student chefs from the Pennsylvania Collegeof Technology School of Hospitality — who travel to the PASA conference annually to help prep our seasonal ingredients.

Special Features

1 1

PASA’S ANNUAL BENEFITAUCTIONA significant fundraiser for PASA and an excitingtradition of our conference, our Benefit Auctionwill open its doors on Thursday evening withanother spectacular display of PASA generosity.Our supporters will once again fill the tables withan amazing assortment of donated items.Favorites in the past have included delicious farmproducts, professional services and consulta-tions, getaway packages, fine dining experiences,handcrafted jewelry and furniture, books, tools,supplies, and more! This year, we are making afew changes to the format and flow of the Bene-fit Auction. We have suspended the Live Auction,traditionally held after the Friday banquet, tooffer more music and celebration that evening. InDeans Hall, we are focusing on the popular SilentAuction and bid sheets will be available to placecompetitive bids. Peruse the wonderful generosi-ty of our community and bid for PASA!

Interested in donating? You can find moreinformation and complete our Donation Commit-ment Form at pasafarming.org/conference, orcontact Serena Fulton at (814) 349-9856 x15 orserena@pasafarming.org.

PASA MERCANTILE & BOOKNOOKBe sure to check out the PASA Mercantile & BookNook in our spacious new location: the Court-yard Lounge off the main hallway. We’ll have exciting new merchandise to show off so you canshop for yourself and pick up some gifts too. We’re excited to feature special commemorativeitems to celebrate Farming for the Future for 25 years!

A special feature of the Mercantile is the BookNook. We all love our books! And we’re espe-cially proud of the broad selection brought in for the�conference. We will proudly feature booksauthored by this year’s speakers and offer opportunities for you to get those books personallysigned as well. It’s a fun place to browse and dream — make some time to stop by the BookNookand satisfy your inner bookworm. Supporting the PASA Mercantileand BookNook is a great way to express your PASA pride and furthersupport your organization!

Special thanks to our BookNook underwriter Chelsea�Green Publishing — a leader in bringing the politics and practice of sustainableliving to the world.

TRADE SHOWImmerse yourself in the hustle and bustle of the conference by touring PASA’s well-knownTrade Show. Over 80 exhibitors offer a variety ofproducts, from farming tools and services toeducational opportunities and expert advice.You’ll also find vendors who feature items such as gourmet foods, textiles, books, gifts,handcrafted wares, and much more. Our vendorscreate a space that is bursting at the seams withknowledge, creativity, color and flavor. Find timein your busy conference schedule to visit with our wonderful vendors.

Live Music!THE ROUNDERSThursday EveningFun and lively music will follow dinner onThursday. The Rounders, hailing fromcentral Pennsylvania, will take the stagewith their bluegrass and Americana tunes.Everyone is invited to join and dance thenight away!

GENERAL INFORMATIONThursday to SaturdayOur General Information tables are the PASAcommunity’s classified ad section; don’t miss thisgreat place to learn about new resources and stayconnected with the sustainable agriculturecommunity. Got information to share? Get it intothe hands of conference attendees! Posters,fliers, magazines, catalogs, newspapers and otherreading materials are all welcome. Bring yourmaterials with you to the conference or, if youwould like to send the information ahead of time,call PASA or email helen@pasafarming.org tomake arrangements.

SEED SWAPThursday to SaturdayBring along seeds to share and swap. Just placeyour seeds in envelopes or bags clearly labeledwith plant name/variety and where and whenseeds were saved (include your contactinformation if you’re willing), and bring them withyou to the conference. Then, drop your seeds offat the swap table and browse for some new-to-you seeds to plant this spring.

New!PHOTO BOOTHThursday to SaturdayGet your smiles ready for some selfies! We’readding a selfie stand so that you can take funphotos with all of your conference friends. We’llprovide some props, but BYO props are welcome.BYO camera or cell phone.

Special Features

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Returning!FREE LEGAL CONSULTATIONS FOR FARMERS & FOODBUSINESSESThursday to SaturdayThe Penn State Law Rural Economic Development Clinic is offering free legal consultations.Student attorneys and supervising faculty will meet with each client to discuss their legal issues.Get help with rental leases for farmland and farm facilities, CSA membership agreements,farmers market rules, business establishment, and more. Consultations will take place in the clinicoffices, a short walk from The Penn Stater. You must provide a detailed explanation of the legalservices desired along with appropriate background information by January 21 to Ross Pifer atrpifer@psu.edu. First come, first served.

CHEESE TASTINGThursday 5:30pmJoin some of your favorite cheesemakers anddiscover tasty new fromage during Thursdayevening’s social hour. Sample a variety of artisancheeses and make purchases to take home.

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YOGAFriday & Saturday MorningsCome breathe, move andget focused for the dayahead with yoga led byTriYoga® of Central Penn -syl vania. Two sections will be offered on a first-come, first-served basis: a gentler BasicsTriYoga® Flows and Level One TriYoga® Flows.Bring a mat if you have one.

Special Features

KNITTINGFriday & Saturday MorningsBring along your knitting needles, and start yourdays at the conference with some creative socialtime. Meet new friends and share yarn, patterns,tips and ideas! Supplies not provided.

PASA THEATRE: MERCHANTS OF DOUBTSCREENINGFriday 9pmInspired by the acclaimed book by NaomiOreskes and Erik Conway, Merchants of Doubttakes audiences on a satirically comedic, yetilluminating ride into the heart of conjuringAmerican spin. Filmmaker Robert Kenner lifts thecurtain on a secretive group of highly charismatic,silver-tongued pundits-for-hire who presentthemselves in the media as scientific authorities— yet have the contrary aim of spreadingmaximum confusion about well-studied publicthreats ranging from toxic chemicals topharmaceuticals to climate change.

The Mobile App is Back!GET THE CONFERENCE ONYOUR PHONEThanks to the generoussupport of MidAtlantic FarmCredit, we are once againable to offer a mobile app for our conference. Theapp, which will be released in Topi, will containdetailed information about our conferenceevents, including workshop descriptions. We’llprovide the app as the conference nears — like uson Facebook or sign up for our e-news so youknow when it’s available!

Live Music!SUSAN WERNERFriday EveningFriday night will feature Susan Werner,including music from her album Hayseed, aconcept album about “farms, farmers, andthe people who love them”. Stick aroundfor this special after dinner show.

Lending a Helping HandPASA is dedicated to making the conference affordable for everyone through our scholarship oppor -tunities as well as our WorkShare Program.

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SCHOLARSHIP SUPPORT Covers registration expenses for selected applicants. Scholarship funding comes in part from the AriasM. Brownback Scholarship Fund, which targets young and/or developing farmers. In addition, there is thePASAbilites Fund, which focuses on established farmers interested in learning about and incorporatingnew sustainable practices into their operations. All applicants must demonstrate a financial need forsupport of continuing education. You may request attendance for either one day (Wednesday throughSaturday) or two days (Thursday through Saturday).

WORKSHARE PROGRAMPASA offers a reduction in conference registration fees in exchange for hours spent assisting PASAbefore, during, and after the conference. WorkSharers provide PASA with the much needed help as weprepare for our biggest event of the year, beginning in December and running through March. Eighthours of work gives $100 off of registration fees and may be combined with scholarship support. Peoplewho are able to regularly travel to one of our offices (Gibsonia or Millheim) may trade 16 hours of workfor $140 toward registration fees for the main conference.

HOW TO APPLYOne application is used for all scholarship funds as well as the WorkShare program. Applications can besubmitted online up to January 4, 2016 at 5pm. All approved WorkShare applicants will be registeredat the Early Pre-Registration Adult Member rate, regardless of when their application is received. Meals,lodging and travel are not covered. Do not register until you receive instructions on how to do so. Moreinformation and the application are at pasafarming.org/conference.

Give to the Arias M. Brownback Memorial Scholarship Fund

Arias M. Brownback loved farming from an early age as he grew up in western Perry County on hisfamily farm. He attended his first PASA conference when he was 18 and went home inspired by hisfellow farmers’ dedication to sustainable practices. In his honor, the Brownback Family worked withPASA to establish the Arias M. Brownback Fund in 2001 to aid young and/or developing farmers toattend the Farming for the FutureConference. Please consider donating to this worthy cause by indicatingyour financial gift on the registration form.

$100 or more

Full Member, one year

Full Member, lifetime

Adult Member Student (9th Grade–College)Adult NonmemberConference

Registration

Pre-Reg

All attendees

On-Site Reg

Friday/Saturday $55 ea$45 ea

Early Pre-Reg.

This is not a registration form. See page 16 to learn how to register.Registration Rates

Future Farmers Keynote OnlyKeynote only pass includesaccess to the Trade Showfrom 9:30am until 10:15am.Breakfasts and social hours,workshops, and other eventsare not included.

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Kids (K–8th Grade)

One Day(Thursday, Friday or Saturday)

Two Days(Thurs & Fri or Fri & Sat)

Three Days(Thursday, Friday & Saturday)

$45 $55$45

$90 $90 $110

$135 $135 $165

Regular Pre-Reg.

On-Site Reg.

Save even more with member benefits!Receive member benefits, including reduced reg-istration rates, with your contribution to our workas listed below.

For Individuals & HouseholdsCan include all family members, adults and children ages14–26, living at home.

For BusinessesCan include all employees and farm interns/apprentices.

$50 or more

$1,400 or more

Farm, one year

Nonprofit, one year $150 or more

For-Profit, one year

Permanent Business Partner

$200 or more

$3,000 or more

$15 ea

Adult Youth

$17 ea

Lunches(Thurs / Fri / Sat)

Dinners(Thursday or Friday)

$15 ea

$35 ea

MealsMeat, vegetarian and veganoptions are available for allmeals. See pg 10 for menus.

Early Pre-Reg.

Regular Pre-Reg.

On-Site Reg.

Early Pre-Reg.

Regular Pre-Reg.

On-Site Reg.

Early Pre-Reg.

Regular Pre-Reg.

On-Site Reg.

$65 $65 $75$155 $170 $195$140 $165$125

One Day(Thursday, Friday or Saturday)

Two Days(Thurs & Fri or Fri & Sat)

Three Days(Thursday, Friday & Saturday)

Wednesday

Thursday Half Day (AM or PM)

$55 $55 $65$130 $145 $170$115 $140$100

$110 $110 $120

$165 $165 $175

$190 $200 $245

$270 $285 $340

$145 $160 $185

$210 $225 $250

$35 $35 $45$65 $80 $110$50 $65 $80

Save money by registering early!Registrations received before December 21, 2015 at 5pm qualify for the Early Pre-Registration Rate.After that, the Regular Pre-Registration Rate is effective until January 25, 2016 at 5pm. Online registration closes at this time. Mailed registrations postmarked after this time and registrations madein-person at the conference will be charged the On-Site Registration Rate.

Children under the age of 5 years are free but please register them using the appropriate attendee type.You may purchase meal tickets for children under 5 at that time.

We are offering a Meal Only attendee type for those who would like to attend meals. The social hourpreceding the dinners is included. Does not include continental breakfast or any programming.

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How to RegisterIf you are a speaker, sponsor, or scholarship recipient/WorkShare participant, do not register untilyou receive specific instructions on how to do so.

n ONLINE Go to pasafarming.org/conference.

n PHONE Call the office at (814) 349-9856.

n PAPER Download a form from our website, or contact PASA and we will mail you the form.

IMPORTANT DATESSave money by registering before December 21, 2015 at 5pm to qualify for the Early Pre-Registration Rates.

Regular Pre-Registration Rates are effective until 5pm on January 25, 2016.

Those wishing to register after January 25 may do so at the conference center at the On-SiteRegistration Rates. The On-Site Registration Rates also apply to any registrationspostmarked after January 25, 2016. On-site registration is not available for Wednesday.

Registration fees must be paid in full by January 29, 2016.

CONFIRMATIONSRegistrants who provide their email address will receive an electronic confirmation. All paidregistrations will receive a confirmation of purchase as well as information concerningconference logistics. Please note that a “confirmed” but not “completed” registration is notfinal. You must COMPLETE your online registration, even if you do not submit payment atthat time. If you registered for the Future Farmers Program, you will receive additionalinformation closer to the conference.

CANCELLATION POLICYn Requests received by January 8, 2016 are eligible for a 100% refund minus $20 processingfee.

n Requests received by January 25, 2016 are eligible for a 50% refund minus $20 processingfee.

n Requests received after January 25, 2016 are not eligible for a refund.

n A $4.00 processing fee will be charged for all changes to a completed registration.

In the case of extreme weather or family emergencies, deviations from our cancellation policy will bemade on a case-by-case basis. All requests for special consideration must be made in writing andwill be considered after the conference.

The Penn Stater Conference Center Hotel

TRAVEL & DIRECTIONSYou will receive detailed directions to the ConferenceCenter in State College, PA with your registrationconfirmation. The closest Amtrak rail station, featuringdaily arrivals from Pittsburgh and Philadelphia, islocated 30 minutes away in Lewistown, PA. TheUniversity Park Airport (SCE) is located 10 minutesfrom The Penn Stater is serviced by a complimentaryhotel shuttle for hotel guests or by local taxi services.State College also features a bus service with Trailways,Greyhound and Megabus. Once in State College, localbus service is provided by CATA and there are multipletaxicab services.

ACCOMMODATIONSA block of rooms has been reserved at The Penn StaterConference Hotel and the Nittany Lion Inn. Shuttleservice is available between these two locations. Theblock sells out early. Call 1-800-233-7505 and ask for aroom in block PASA16A by January 1 to receive the

special rate. Visit pasafarming.org/conference to learnwhich hotels are offering special rates to conferenceattendees. If you are interested in sharing travel orlodging costs, saving valuable resources or using traveltime to make friends and network, go topasafarming.org/conference for information about theRide Share & Room Share program.

NEW! Buy Your Conference T-shirt WhenYou Register & Save $5Pre-ordered shirts are only $15

Pre-order a commemorative 2016 Farming for the Future

Conference t-shirt whenyou register and save $5off the on-site price.The shirt features ourconference themeimagery on the front,and this year, tocelebrate our 25th,you’ll also get ourlineup of pastconference

themes and key -noters on the back(not pictured).

Our shirts arehigh-quality cottonand made in USA.You must be presentat the conference topick up your shirt, orhave it picked up foryou as we are unableto ship them.

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Brochure produced with funding from

Printed by

Cover art by

Layout by C Factor

GREEN YOURCONFERENCEEXPERIENCE!Use these tips to reduce

your footprint:

Use the Ride & Room Share Forum

Pack local-food snacks for your trip

Bring a reusable mug and water bottle

Tell the hotel not to change your sheets and towels daily

Use the recycling and composting receptacles throughout the conference center

PATRON SPONSORS

PASABIL IT IES SPONSOR

Agri-Service, LLC

BCS America LLC

Chesapeake Bay Foundation

Delaware Valley University

The Fertrell Company

GMO FREE PA

McGeary Organics, Inc

Moyer’s Chicks

Nature Safe Natural & Organic Fertilizers

Northeast SARE

The Organic Mechanics Soil Co.

Peace Tree Farm, LLC

Penn State Extension — Ag Business Team

Rimol Greenhouse Systems

Rodale Institute

Southern Exposure Seed Exchange

Tait Farm Foods

TA Seeds

USDA Northeast Climate Hub

Agri-Dynamics Inc.

East End Food Co-op

FarmMatch

Johnny’s Selected Seeds

Kitchen Table Consultants

Organic Valley/CROPP Cooperative

PA Department of Agriculture

Penn State College of Agricultural Sciences

Pennsylvania Certified Organic

Pennsylvania DCNR Bureau of Forestry

Simple Soil Solutions

Small Valley Millling

American HealthCare Group/ Farm to Table • Animal Welfare Approved • Blue

Skies Farm • Certified Naturally Grown • Green Heron Tools • King’s Agriseeds •

Kult Kress LLC • Lakeview Organic Grain • Longwood Gardens • MSU Organic

Farmer Training Program • Organic Unlimited Inc • Penn State Press •

Penn sylvania College of Technology • Penn sylvania Farmers Union • Poultry

Man, LLC • Purple Mountain Organics • SQM Organic • Sterman Masser, Inc. •

Sweet Farm Sauerkraut • Thorvin, Inc • USDA National Agricultural Statistics

Service • Wild for Salmon

Earth Tools • Friends of Farmworkers • Lancaster Ag Products • Local Food Marketplace

• Norwex-by Ann Schultz, Independent Consultant • PA Farm Link • Vitalis Organic Seeds

• Walls Irrigation, Inc.

P.O. Box 419 •Millheim, PA 16854

Pennsylvania

Association

for

SustainableAgriculture

Non-Profit Organization

U.S. Postage Paid

State College, PA 16801

Permit Number 21

Please see inside for programming supported by our underwriters.

OPENINGKEYNOTE SPONSOR