Sept-Oct 2008 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

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

PassagesSustainable Food and Farming Systems

Number 74 September/October 2008

Newsletter of the

Pennsylvania

Association

for Sustainable

Agriculture

interesting to just judge one type of food,and I was amazed at the difference in taste,

look, and texture in the beef. It was alsogreat to get to meet the farmers and talk tothem about their farming practices. I have a

great appreciation for the farmers and theircommitment to raising pasture-raised meat.

Entry qualifications required animals to

be raised on their mothers milk for a mini-mum of 60 days, but with a preference for

up to 10 months. Once weaned, the animalsdiet must be any combination of grass,legumes/forbs and herbs or stored feeds

made from grass and legumes such as hay orhaylage. Animals may be finished on grass orstored grass forage feeds. Prohibited in this

diet are grains, corn silage, and animal andfish by-products.

The prize of grand champion went toRich DiFebo of Harvest Home Meats locat-

ed in Northampton County, Pa. Rich has

been raising grass-fed, grass-finished cattlefor 12 years and was surprised to come homethe overall winner.

I really didnt know how my beef rankedagainst other farmers producing grass-finished beef, and the win kind of caught me

off guard. My family went with me, and onthe way down I said not to be surprised if wedont come close to winning. Who wouldhave thought Id come in first place, so I waquite excited and happy.

Rich credits his win to paying attentionto the details.

Once you master the basics, its thenfine-tuning the details. Its not just onething, and you have to continuously havegreen forages for grazing. When things godry, you have to have something else them toeat. I plant summer annuals also for the

cows to graze on. You always need to haveconstant growth. You cant have any timewhen the cows arent gaining any weight andto do that you have to have something outhere for them to eat all the time.

The cook-offs first place prize went toDr. Bill Elkins from Buck Run Land & Cattle Co. located in Chester County, Pa. DrElkins, retired from a career in medical science, and has been raising grass-fed cattle foapproximately 15 years and shares hiinsights with fellow PASA cattlemen.

Pictured here are five of our ten judges:

Diane Stoneback,Food Editor Morning Call;

Renee Catacalos, Editor, Edible Chesapeake;

Sean Weinberg, Chef/Owner,Restaurant Alba;

Tom Sherman, Philadelphia Slow Food; and

Royer Smith, Executive Chef, LaSalle University.

Grand Champion Harvest Home Meats, Richard DiFebo and family with their trophy.

continued page 3

By Lori Baer While their tastes may differ, judges of

PASAs inaugural Grass-fed, Grass-finishedBeef Challenge Cook-Off held August 3agree that the idyllic pastoral setting and sus-

tainable philosophies of Glasbern CountryInn in Fogelsville, Lehigh County, Pa., along

with a sold-out crowd of beef eaters made

for a wonderful educational experience. A tasting contest featuring 13 PASA-

member contestants who raise 100% grass-fed and grass-finished cattle was the mainevent. Delmonico steaks grilled by Glasbern

Inn chefs were judged by a panel of 10 chefs,food writers, and food professionals.

I was very impressed with the beef com-petition very organized, and I certainlylearned a lot, said cook-off judge Carol

Stoudt, owner of Stoudts Brewing Compa-ny in Adamstown, Pa. which also donated

two craft beers for the event. It was very

Beef Cook-off Successfully

Steers Palates toward Grass-fedBeefs Superior Flavor


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Sept/Oct 20081 Beef Cook-off Successfully

Steers Palates toward Grass-fed

Beefs Superior Flavor

4 Conference Update

6 Directors Corner

7 Opinion

8 Board Perspective

9 Consumer Outreach

10 Regional Marketing

12 Business Member Profile

13 Farmer Profile

14 Fundraising Update

15 PASA News

16 Membership News

17 Organic and Sustainable Grape

Production in Pennsylvania

20 Editors Corner:The Grapevine

21 Classified Ads

22 Calendar

23 Membership Form

24 PASA's Fall Fundraisers

Passages STAFF & OFFICE

Staff Editor: Michele Gauger

BOARD OF DIRECTORS

President: Kim Seeley,Bradford County

Vice President: Brian Moyer, Berks County

Secretary: Mary Barbercheck,Centre County

Treasurer: Louise Schorn Smith,Chester County

Jerry Brunetti, Northampton CountyMelanie Dietrich Cochran, Cumberland County

Jennifer Halpin,Cumberland County

John Hopkins,Columbia County

John Jamison,Westmoreland County

Don Kretschmann,Beaver County

Christopher Lent,Luzerne County

Jeff Mattocks,Dauphin County

Sandra Miller,Cumberland County

Susan Miller,Chester County

Rita Resick, Somerset County

At-Large Board Members

David Bingaman,Dauphin County

Jamie Moore,Allegheny County

PASA STAFF

PASA Headquarters

Phone: 814-349-9856Brian Snyder

Executive Director

[email protected]

Lauren Smith

Director of Development

[email protected]

Carrie Gillespie

Development Program Assistant

[email protected]

Allison Shauger

Educational Outreach Director

[email protected]

Rachel Schaal

Educational Outreach Associate

[email protected]

Michele GaugerDirector of Membership & Research Assistant

[email protected]

Brandi Marks

Office Coordinator/Bookkeeper

[email protected]

Teresa McFeely

Bookkeeping Assistant

[email protected]

Consumer Outreach

Phone: 412-246-0990

Chris Fullerton

Director of Consumer Outreach

[email protected]

Mia Farber

Consumer Outreach [email protected]

Southeast Regional Office

Phone: 610-458-5700 x305

Marilyn Anthony

Southeastern Regional Director

[email protected]

Western Regional Office

Phone: 412-697-0411

Greg Boulos

Western Regional Director

[email protected]

Julie Inman

Marketing Manager

[email protected]

Passages September/October 2008Contributors

Contributing writers & photographers: Lori Baer, Roy

Brubaker Jr., Centre Daily Times, Greg Boulos, JerryBrunetti, Chris Fullerton, Bryan Hed, Andy Muza,

Kathy Ruhf,Kim Seeley, Allison Shauger, Lauren Smith,Brian Snyder, Dr. Jim Travis, Cathi Gerhard Williams,

Mary Whittam

PASA in the News Have you seen articles aboutPASA in your local newspapers or other media?

PASA is active across the state, and wed love to knowwhat coverage we are getting in your area. Pleaseclip any articles you see on PASA and mail them to our

Millheim headquarters to the attention of Michele

Gauger.

Do you have a great article idea for Pas-sages? Want to share a farming practice withmembers? Wed love to hear from you. Please contact

the newsletter staff at [email protected].

Deadline for November/December 2008 Issue:

October 20,2008

Advertising Sales: Michele Gauger,

PASA office, [email protected]

Layout: C Factor

Pennsylvania Association

for Sustainable Agriculture114 West Main Street

P.O. Box 419Millheim PA 16854

Phone: (814) 349-9856 Fax: (814) 349-9840www.pasafarming.org

PASAs Mission isPromoting profitable farms which produce

healthy food for all people while respecting thenatural environment.

PASA is an organization as diverse as the Pennsylvania land-

scape.We are seasoned farmers who k now that sustainability is

not only a concept, but a way of life. We are new farmers look-

ing 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 children,

who hold the future of farming in our hands.This is an organi-

zation that is growing in its voice on behalf of farmers in Penn-

sylvania and beyond. Our mission is achieved, one voice, one

farm, one strengthened community at a time.

PASA is an Equal Opportunity Service Provider and Employer.

Some grant funding comes from the USDA and complaints of

discrimination should be sent to: USDA Office of Civil Rights,

Washington, DC 20250-9410.

Passages is printed on recycled paper

Organic and sustainable grape production , page 17

Conference keynoters

announced,

page 4

Farm tours, page 10


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a challenge. John Jamison of JamisonFarm, another cook-off judge and anationally known Pennsylvania lambfarmer, speaks from experience.

As I finish lambs on grass, the wholeprocess is not unfamiliar to me. I am,however, very impressed that the produc-

ers have found the correct genetics in thecattle to allow them to produce such asuperior product on grass. I dont thinkthey could have had the same results 10years ago. It is as much an art as it is a sci-ence. The stockman must know his ani-mals and his pasture.

Cook-off judge Tom Sherman fromSlow Food discovered farmers raisinggrass-fed and finished beef have learnedhow to produce a more tender meat. Inthe past, proponents of grass-fed beefhave focused their arguments on health

of consumers and of the environment;chewy meat seemed to be a trade-off forflavor and health. Farmers have under-stood that concern and are developingways to raise beef thats tender too.

The Britton Brothers band, whichincluded PASA Vice President BrianMoyer, entertained guests as they grazedon burgers and Stoudts beer-braised beefstew. Amidst the breathtaking beauty ofGlasbern, event-goers mingled with judges, farmers, and fellow PASA sup-porters, and nibbled on potato chips

donated by Snyders of Hanover,Hanover, Pa., licked cones of farm-made,hand-dipped ice cream sold by TheLands at Hillside Farm, Shavertown, Pa.,or sipped homemade birch beer fromKutztown Bottling Works, Kutztown, Pa.

Indeed, the setting was ideal, andPASA extends its gratitude to event spon-

Relaxing with PASAs Bossie the Cow are event

sponsors Jerry Brunetti (center) of Agri-Dynam-

ics and Chick & Mike Debach of Leona Meats.

Beef Cook-Offcontinued from page 1

We had a lot of trouble getting offthe ground at first, but even if you getsome really tough critters, dont throw inthe sponge. Just keep trying, and eventu-

ally things seem to work out. In thebeginning, we had some meat that wasvery off-tasting and that people didntseem to much like. I was always afraidthat we would keep getting it, but itnever happened again. I cant begin to tellyou why, so you just have to hang in thereis all I can say.

Dr. Elkins also mentions hes a firmbeliever in farmers breeding and raisingtheir own calves as the best way toadvance a grass-fed cattle enterprise over

the long term.You need a steady source of animalswhere the people who are breeding themare doing it for that purpose, and I thinkit must be very hard to go out and buy abunch of stockers and hope that you aregoing to get what you want. I also realizethat what Im suggesting may be expen-sive, because it means you need moreland. And you need to pay attention tothe bull, and maybe buy a little betterbulls, and stuff like that, or go into artifi-cial breeding. Not everybody is going to

go for that, but I personally believe it isthe best way for the long run.

The cook-offs second place prizewent to Larry Herr of Cressbrook Farmin Lancaster County, PA., and third placewinner was Ridge Shinn from Out of theWoods Farm in Hardwick, MA.

Every piece of meat we were served at

the cook-off was a steak that

I would pay money for,

noted Renee Catacalos, Edi-

ble Chesapeakemagazine pub-

lisher and editor. None ofthem had any off-putting

gamey flavors, although they

did vary quite widely in their

flavor. So my conclusion is

that the overall quality of

grass-finished beef must be

rising as farmers are learning

more about best practices in

raising animals on grass.

Providing consistent,

palatable tastes and textures is

PASA would like to congratulate

our inaugural cook-off winners:

Grand Champion

Harvest Home Meats

Bangor,Northampton County

610-588-7141

First Place Winner

Buck Run Land & Cattle Co.LLCEast Fallowfield, Chester County

www.buckrunfarm.com

610-486-0789

Second Place Winner

Cressbrook Farm

Lancaster, Lancaster County

www.cressbrookfarm.com

717-519-7174

Third Place Winner

Out of the Woods Farm

Hardwick,Massachusetts

www.hardwickbeef.com

413-477-6500

sor Al Granger of The Glasbern CountryInn for generously donating his beautifulproperty. Glasberns working farm spans100+ acres and uses sustainable agricul-tural practices such as rotational grazingand organic farming to raise vegetables,sheep, cattle, and chickens for the Innsrestaurant.

PASA also thanks other event spon-sors Agri-Dynamics Inc., The FertrellCompany, Kings AgriSeeds, Leona MeatPlant, Natural By Nature, and Friends of

the Cook-Off supporter AmericanHerbataurus Society.

Through educational activities andundeniably delicious beef, the cook-offdemonstrated how its no bull thatimproved quality and flavor result fromraising cattle using grass-fed, grass-fin-ished methods. Together, everyoneinvolved gave life to a unique event thatsucceeded in being a memorable show-case of grass-fed, grass-finished beef andthe hardworking stockman who providehigh-quality, flavorful meat for ourenjoyment.

The farmers dedication to raisingdelicious and healthy meat is impressive.The commitment of the crowd to sup-port their work is equally impressive,adds Sherman. The event confirmedthat people who support producers ofsustainable food are themselves not justconsumers but co-producers. I


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The Theme/Overview

Our two keynote speakers Raj Patel andBern Sweeney will inspire us in the contextof this years timely conference theme,The Worldwide Search for Food Sovereignty:Finding Your Foodshed.We will offer 11 pre-conference intensives and over 75 work-shops on topics such as fiber, grazing, IPM,renewable energy, shaping public policy,farmers markets, hog production, and sea-son extension. The complete brochure willbe ready late November.

Scholarship Fund

The Arias M. Brownback ScholarshipFund expresses PASAs commitment to pro-viding educational opportunities for thosewishing to learn about sustainable agricul-ture practices and techniques regardless offinancial circumstances. To donate to thisfund or to apply for a scholarship, pleasecheck www.pasafarming.org in late Nov.

Job Fair: A New FeaturePASA Farmers are you in an endlesssearch for farm interns, workers, and man-agers? We hope to help! PASA is bringing avaluable addition to the conference AJob Fair! The goal of this exciting new fea-ture is to facilitate matching up farmemployers with folks seeking work in theagricultural community. The Job Fair willconsist of employer displays advertisingopen positions, and provide a meet-and-greet session for employers and potentialemployees. More details on how to be

involved as a farmer employer will be on thePASA website in November.

Photography Exhibit

Back by Popular Demand

Fourteen photographers participated in theexhibit "Loving Your Mother: Farming AsIf The Earth Matters," at the February 2008conference. Some 290 inspiring imageswere shown in a continuous loop, and wereseen by some 2000 conference attendees.Committee volunteer and show curatorDonald Gibbon is bringing this admired

exhibit back to Farming for the Future for

PASAs 18th AnnualFarming for the Future Conference

The Worldwide Search for Food Sovereignty:Finding Your Foodshed

February 57, 2009 State College, PA

CONFERENCE UPDATE Our Successful Auction Fundraiser

We are planning ahead for our seventannual PASA Charity Auction to be held athe upcoming conference, and we are seeking unique (and valuable!) items in a varietyof categories. At the 2008 event, we wereproud to showcase original works of artcrafts, gift baskets, books, farm tools, vaca-tion getaways, and more. We raised ove

$27,000 for the organization and the Schol-arship Fund, which was terrific! Please contact Carrie Gillespie at PASA headquartersif you are interested in this opportunity for2009. Our popular Silent Auction, BagAuction and Live Auction need a variety oitems and we value our members offerings

Thursday Night Entertainment

The MacGillicuddies, a seven-pieceband exploring new and old zydeco stylingalong with electric old-time and roots-rockoriginals, will join us on Thursday night to

kick off the conference festivities.

2009. Photographic images from profes-

sionals and amateurs alike are being sought

for the next installment of the exhibit.

Help us showcase small farms, farmers and

their families, farm products, crops and

livestock, and the ups and downs of feeding

us all with locally-produced food. Photog-

raphers interested in participating are urged

to contact Donald at dongibbon@earth-

link.net for full details.

Raj Patel is a writer, activist, and academic but most important-

ly, a voice of justice for all those stuck at the bottom of the worlds

food chain. In his latest book, Stuffed and Starved, he discusses the

global food system and explains the paradox of why one billion

people are overweight yet 850 million are still starving. Patel is a

visiting scholar at the Center for African Studies at the University of

California at Berkeley, a Fellow at the Institute of Food and Devel-

opmental Policy, and a Research Associate at the University of

KwaZulu-Natal in South Africa. He is also a researcher with the Land

Research Action Network.

With degrees from Oxford,the London School of Economics & Cornell University, Patel

has worked for the World Bank, interned at the World Trade Organization, consulted for

the United Nations and been involved in international campaigns against his former

employers. An active international journalist, his thoughts on food, hunger, and global-

ization have appeared in a number of US and international news sources, including Lon-

dons Daily Mail, the Los Angeles Times, and The Guardian.

Bernard W.Sweeney is the Director,President and Senior Research

Scientist for the Stroud Water Research Center in Avondale, PA.

Sweeneys current research interests include water quality moni-

toring in conservation, the effects of global warming on stream

ecosystems, and the role of streamside forests in the structure and

function of stream and river ecosystems. He has published and pre-

sented dozens of papers, most recently at the symposium Taking

Stock of New York Citys Drinking Water, hosted by the New York

Academy of Sciences.

Sweeney is also an Adjunct Professor of Biology at the University of Pennsylvania,and

has served as a Curator and Vice-President for the Academy of Natural Sciences in

Philadelphia. Under Sweeneys direction, the Stroud Water Research Centers scientific

staff is internationally acclaimed for its pioneering research on streams and rivers.The sci-

entists work in interdisciplinary research teams,blending their individual talents in chem-

istry, microbial ecology, invertebrate biology, watershed ecology, and ecosystem

modeling to study the physical, chemical, and biological processes of streams and rivers,

the life histories of individual organisms, and the ecology of watersheds.

PASA Announces 2009 Keynoters


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Pre-Conference TracksOver ten pre-conference tracks are in the works for the

upcoming conference! We are excited to be expanding the

number of WednesdayThursday, 2-day tracks to enable even

more in-depth learning.For the first time ever,PASA is offering a

Thursday pre-conference track open only to teenagers. This all-

day track will offer 9th12th graders hands-on experience in

sustainable living and agriculture practices taking advantage of

the learning resources on Penn State Universitys campus. The

track is designed to increase awareness about the environmen-

tal impact of our day-to-day lives.

The conference brochure due out in late November will

detail each of the captivating tracks including sessions on weed

control and cover crops, managing farmers markets, vending at

farmers markets, pest management and using biocontrols,

cheesemaking, grass-fed grass-finished beef, community and

backyard gardening, vegetable production and more! We have

highlighted two of the pre-conference tracks below.

NESAWG Offers an IntensiveRegionalism and Advocacy Training

A Pre-Conference Track

Thursday, February 5, 2009

If you or yourorganization havequalms about poli-cy advocacy or want to be more

effective at it, this interactive, practical one-day training is for you.These days, nothing is more important than engaging and empow-ering groups and citizens in public issues at the local, state, regionaland national levels. Well examine policy advocacy what it is andisnt, understanding terms and activities, and how to develop anadvocacy agenda.

This pre-conference track is presented by the Northeast Sustain-able Agriculture Working Group (NESAWG). NESAWG is aregional network of organizations working to promote a more sus-tainable regional food and farming system. In this day-long inten-sive, well take a look at regionalism why thinking in terms ofregions is a powerful framework for policy analysis and action. And,well focus on communicating about public policy emphasizingeffective writing and speaking to influence policy outcomes. Well

explore cutting-edge electronic communications vehicles such associal networking websites and blogs.The day of training will consist of presentations combined with

hands-on exercises to make the learnings come to life. Presenters areKathy Ruhf, NESAWG coordinator, Roger Doiron, NESAWGregional organizer, Kathy Lawrence, NESAWG Steering Committeemember and former executive director of the National Campaignfor Sustainable Agriculture, and Catherine Smith, a communica-tions and public policy writing teacher at East Carolina Universityand the University of North Carolina-Chapel Hill.

More information and registration for this pre-conference trackand more will be available online and in the conference brochure inlate November.

Do You Have Forestland on Your Farm?

Join Us for the Sustainable Forestry Track

A Pre-Conference Track

Wednesday & Thursday, February 4 & 5,2009

Is there forestland onyour farm? In late Augusdo you sometimes findyourself grabbing a few

minutes in its shade whenyou reallyshouldbe doingother things? (Like tearingthe cages out of your earlytomato planting to gethat winter rye seededoclipping those infuriatingold-growth patches of bulthistles in the paddock thecows just left.) Do youfind yourself wishing there was some work to do ithe shade of your wood

that also helped pay thebills, so you could justify a little more time in the shade?

If this sounds like you, consider attending the two-day Sustainable Forestry Pre-Conference track at the upcoming 2009 Farmingfor the FutureConference. Shavers Creek Environmental Center innearby Petersburg, PA will provide the forest backdrop and class-rooms for this comprehensive track designed to provide the handson skills needed for you to justify spending more time working inyour forests. Though it should be of interest to any forest landown-er, it is specifically geared towards helping labor and capital-strappeddiversified farmers find ways to integrate forest management activities profitably into their existing farm operations.

The first day will begin with a morning session led by Eric Zen

ner, silviculture professor from Penn State. An enthusiastic anddynamic researcher and educator, Eric will discuss how to evaluatethe challenges and opportunities facing us in some example woodlots by applying what we know (and dont know!) about forest ecology to come up with prescriptions or treatments designed to meedifferent objectives. In the afternoon, Eric Burkhart, Director oPlant Programs at Shavers Creek, will show how to integrate thecultivation of high-value medicinal plants like ginseng and goldenseal into your woodlot management in a way that provides annual income and optimizes returns from labor invested in forest standimprovement work.

The second day will begin with a morning session on the economic realities of converting a standing tree into lumber. Lee Stove(timber harvesting, lumber grading, and chain-saw safety instructoat Penn State) will demonstrate chain saw safety and felling andbucking techniques, introduce participants to lumber and loggrades, and explain how labor costs and quality grades impact bothtimber value and harvesting and wood utilization practices. JoeHarding, Director of Forestlands for Penn State and a professionaconsulting forester, will guide participants in identifying and articulating the goals they have for their forests. He will also show how thecomponents of a well-developed forest management plan help turnthese goals into realistic objectives and help you work constructive-ly and realistically with others in the forestry sector (professiona

continued page 22


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for now, the process has broken down.The CARE statement explains why thesefarmers wish to go even farther and beallowed to operate without state-issuedpermits for direct sales to the public. Atthe most critical time for consideration ofnew legislation in the current legislative

session, i.e. as the 2008 summer recessended, it was found that three distinctcamps existed on these issues thoseopposed to any changes, those wishing toexpand the use and distribution of per-mits and those wishing to forgo the per-mit system altogether for direct sales.Simply put, the forces that wish to resistchange, or even to eliminate the raw milktrade completely, are too strong to bedefeated by a community of raw milksupporters who are split on the issue.

So, the 200708 legislative session is

at an end, and the bills PASA helped tosupport will die for now. The second bill,designed to help groups like CARE tointeract with PDA as a unit, is probablygone for good if CARE doesnt wantit, then whats the use? But the first bill will come back, and its success will, Ibelieve, depend entirely on there being aunified voice from those of us in favor ofmaking raw dairy products easier toaccess. As for the legislature, we solicitedand received statements from members ofboth the House and Senate Ag Commit-

tees. As the minority chair of the Housecommittee, Representative Art Hershey(R-Chester) writes:

Our economy is based on supply anddemand, and recent studies have indicatedthat consumers want more organic and rawchoices when it comes to the food they con-sume. Legislation introduced this yearwould expand the permitting and sale of raw milk products in Pennsylvania for con-sumers. Howeverwe have been unable tohave action taken on the bill. This leaves

consumers with continued restrictions ontheir food options and some dairy farmerswith fewer options for production and mar-keting of raw dairy products. With theeconomy in a slump, I think we should befocusing our efforts on boosting local busi-nesses ability to operate, not continuing todelay progress.

Representatives Bryan Cutler (R-Lan-caster) who originally introduced bothbills, and Mark Keller (R-Perry/Franklin)added their regrets at the eventual out-

tem whereby customers pay in advancenot only for milk, but also the farmerslabor to process that milk into desiredproducts. To be frank, the success of thelabor contracts seems to vary according tothe ability and sensitivities of variousinspectors from the Department of Agri-

culture (PDA) to both understand andsupport the system. I personally havepurchased raw dairy products under suchcontracts without a hint of a problem.

That some kind of contract may beneeded to facilitate sales of raw dairyproducts seems to be a point of generalagreement. The CARE system, forinstance, is based on private contracts.We also believe that, regardless of what isspecifically allowed by law, the whole ideaof using advance-payment contracts inthe style of a Community Supported

Agriculture (CSA) farm is one of thestrongest and most promising practicesbeing used by the sustainable farmingcommunity today.

There may come a time, not so far off, when individual consumers (perhapsthrough buying clubs) will routinely con-tract with a specific farm, or group offarms, to provide 100% of ones nourish-ment needs on a yearly basis. This is apositive trend both in terms of buildingstrong relationships between farmers andconsumers, and also in mitigating the

financial risk experienced on any farm.PASAs greatest moment in this now

5-year process, however, occurred when Ihad an opportunity to address the Penn-sylvania Senate Agriculture and Rural Affairs Committee in a hearing held inSeptember of last year. My statement waswell received, both by the committee andmore widely in the press and on theInternet. Most importantly, the recom-mendations I made on behalf of PASAmembers at least indirectly resulted in

two laws being introduced concurrentlyin the House and Senate this year that would accomplish two things: 1) Allowfor any and all raw dairy products to beprocessed and sold by farmers who hold avalid state permit, and 2) Require PDAto issue permits to groups of farmers (likeCARE, it was intended for them) whohave demonstrated an ability to meetlegal standards and manage their owninspection and quality control issuesamong themselves.

It is at this high point where, at least

By Brian Snyder, Executive Director

Directo

rsCorner

Readers of this column should notethat I am writing in response to thesubmission on the next page entitledRaw Milk Permits The CARE Per-spective, so you may want to read thatpiece first. Events of the current year havebeen characterized by a lively exchange ofviews on the availability of raw milkproducts in Pennsylvania, and we wanted

to make sure to portray not only our ownview, as determined by the PASA boardof directors, but also this important con-trasting view from another group thatincludes some of our members.

As you are all aware, PASA has workedfor several years on the issue of legal rawmilk sales here in PA, particularly with aneye to expanding the list of raw dairyproducts that may be produced and soldunder a valid state-issued permit. Wehave also advocated for farmers wishing

to get a permit who were encounteringproblems doing so. Our efforts have beenvery successful, especially consideringthat when we started working on theseissues in 2003, there were just 20 or 30raw milk permits issued in Pennsylvania, while that number has reached 120 orhigher at times this year.

There are also several of these permit-ted farmers who are currently selling rawproducts not specifically allowed by law(like butter, cottage cheese and kefir)through the so-called labor contract sys-

Raw Milk at the

Boiling Point

continued on page 14


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ness. Finally how does a permit providemore safety, security or accountability?

The recent major problems withtomatoes, peppers, ground beef, leadpaint, etc., all regulated, controlledand/or inspected by the government,does little to raise ones comfort level that

our health and safety are in good handswith the government. We also believe thegovernment has strayed into areas wherethey have no lawful place. Some arguethat we have permitted this to go on forso long that we cant reverse it. Had thefounding fathers used a similar excuseand not drawn a line in the sand, wedstill be speaking the Kings English. For-tunately, we now have written state andfederal Constitutions and other historicaldocuments upon which to rely. Everyone who believes that government is the

answer needs to ask, what has the govern-ment actually done well? What problemhas it solved? Poverty? Education? Healthcare? Energy? Illegal immigration? Pickanything.

We believe we are subjected to uncon-stitutional and/or misapplied laws, regu-lations and codes because we havebecome a country controlled by facelessnon-people and people who do notunderstand and/or follow constitutionallaw. The issue is bigger than raw milk. Itsbigger than agriculture. The whole sys-

tem is sick. We agree that government hasa lawful role. But its a sad commentarywhen we say we trust politicians, bureau-crats and their associated special interests,more than our neighbors. As PASAs pro-grams such as Buy Fresh Buy Localdemonstrate, we need to rebuild commu-nities and relationships. Local farmersand their customers responsibly exercis-ing their rights are the nucleus of thatprocess.

We thank PASA for the opportunityto introduce you to CARE and to stateour position on this very important issue.I

Editors Note:PASA is happy for CARE to voice

their opinion regarding raw milk product

sales in Pennsylvania and to describe their

organization.Please see the Director s Corner

for another perspective on the issues raised

here.

During our search, other informationsurfaced. The majority of the food lawshave their origins in the early 1900s whenthe government determined that to pro-tect the public health and safety, it need-ed to control the persons it created.These persons include corporations andother artificial or fictitious entities.Because the government created thesepersons, they have both the duty andthe right to do whatever is necessary toregulate, control or oversee them.

The government did not create peo-

ple. We are neither corporations nor anyother artificial or fictitious entities. Weare natural people and private citizens.Both the United States and Common- wealth of Pennsylvanias Constitutionsprotect our rights. We are involved withprivate, not public sales. If there is no dif-ference between private and public, asthose in government would like us tobelieve, then the government can deter-mine, as it sees fit, that anything is pub-lic. With this interpretation, nothing isreally private and the Constitutions

become irrelevant. As a result of ourresearch, we concluded that the PDA hasno constitutional authority to require apermit for direct private sales conductedanywhere by private individuals, involv-ing private property, using private con-tracts. The foods we are selling arelawful. As we understand it, it is only thesale that the PDA contends is illegalbecause we have no permits.

Some contend that without a permitthere is greater risk to public health and

public safety. We disagree. We areextremely concerned about the healthand safety of our members and havedeveloped an inspection and testing pro-gram that exceeds what PDA wouldrequire. Our members are not just a rev-enue source. They trust us to provide safefood. No greater incentive for safety,security and accountability exists thanhaving to look every customer in the eye with every sale or to put our name onevery food item. If we fail to provide safe,quality food, at best, were out of busi-

Opinion

Raw Milk Permits The C.A.R.E. Perspective

By The C.A.R.E Board of DirectorsWilmer Newswanger, Board Chairman

Community Alliance for ResponsibleEco-farming (CARE) is a privateorganization of farmers and consumermembers started in 2005 with 15 farmersand 85 members. Membership in 2006and 2007 increased to 1,598 and 2,927,respectively. As of June 30, 2008, there were 31 farmers and 3,709 members inCARE.

Our mission is to provide the healthy,nutritious foods that our members wantin a safe and environmentally responsible way. Our members are knowledgeable

and responsible. And as PASA memberscan appreciate, it is important for CAREmembers to be able to exercise their rightto make food choices. CARE has devel-oped guidelines for the farmers and con-tracts between the farmer and memberexplaining both parties responsibilities.

The Commonwealth of Pennsylvania,Department of Agriculture (PDA) con-tends that the Milk Sanitation Act of1935 applies to farmers for private salesof their raw milk foods, and therefore

farmers must get a raw milk permit. Forthe private sale of their cheese, farmersare also required to get a cheese permit.With these permits, PDA only allows, inaccordance with federal standards, farm-ers to sell fluid milk and cheese agedmore than 60 days. Under PDAs inter-pretation, the sale of other raw milkfoods, such as butter, cottage cheese,kefir, other non-aged cheeses, etc., whichour members want is not permitted bystate law.

In our search for a way to deal withthese restrictions, some people advised(and some are still advising) that we justget a permit and get around the permitrestrictions using labor contracts, cow orherd shares contracts, or some other tech-nicality. We rejected these approaches. We considered them to be in the samecategory as selling raw milk as pet food(which some states allow but prohibit itsuse for human consumption), knowingthat the purchases are not for pet fooduse.


8/248

you want proof? Stop by your local farm-ers market and buy some 100% grass-fedcheese and put it next to some Brand Xstore cheese. Compare both the color andthe texture and you have just discoveredsome of the most obvious differences.Should we be the researchers? Yes, if thats

what will get it done. It is exciting to bediscovering more every day.The cow is an amazing animal if

allowed to choose from natures bountyof beneficial forages. Forage diets alsoprotect our meat supply from E. coli con-taminated meat recalls. Just read the arti-cle Grain feeding and the disseminationof acid-resistant Escherichia coli fromcattle by Francisco Diez-Gonzales, et al.Mr. Diez-Gonzales Ph.D. is an associateprofessor at the University of Minnesotain the Department of Food Science and

NutritionResearch recently completed at Penn

State, funded by PASA, Farm Aid, andthe Northern Tier Sustainable Meats Co-op, compared fatty acid compositions ofgrass-based meats to feed-lot meats.Results showed all meat is not the same production methods do matter.

If you have ever visited the websitewww.eatwild.com then you know howcomprehensive Jo Robinsons website is,which catalogs many scientific referencessupporting the benefits of grass-fed beef.Wait, did I sayscientificreferences?

The information provided is so com-prehensive she even has subcategories tohelp you sort through the science.

Consumers are perfectly capable ofmaking food choices if labels are honestand information about food productionand processing is truthful. Isnt it ourLand Grant Universitys mission to workfor the common good of our citizens andprovide all the information we are enti-tled too? We the people, need to demand

accountability and honesty from those atPenn State who are paid by the people. I

This column is in reference to the recentMyth Buster series held at Ag Progress Daysin August 2008. Kim Seeley is co-owner ofMilky Way Dairy Farm and co-founder ofNorthern Tier Sustainable Meats Co-op.Both farm enterprises supply Penn Statessister school, The Pennsylvania College of Technology food service, with all of theirfluid milk and a majority of their groundbeef requirements.

PASABoardPerspective

health problems?I believe an education is a journey

through books and teachings, which laysthe foundation for a person to formulateopinions based on science and facts, while respecting the natural forces thatcivilization has witnessed for decades.

When I was attending Penn Stateyears ago, I met wonderful professors andfellow students of various professions andwalks of life. I learned that we were beinggroomed to form opinions based ontruth, experiments and continual discov-ery. What we all would have to figure outon our own was how to balance scientifictheory, economic reality and social andenvironmental justice. I eagerly returnedto our grass-based dairy farm and beganto implement some of what I learned.

Within a few years in the real world of

dairy farming, I began to realize much of what I had learned was not working asplanned. I also came into contact withother farmers who were starting to ques-tion our college training.

You see, there were forces at work inagri-business that interfered with fairlypriced supply and demand. There werepeople at work in industry who didnthave the best interest of the farmer in per-spective. There were farm lenders, andeducators, caught up in a spiral of cheapenergy, cheap food, and more production

per unit, mantra luring unsuspectingfarmers down a path of unsustainabledebt.

Food started to emerge as a generic,mass-produced commodity that could beproduced anywhere and under almostany conditions without respecting theprinciples of land stewardship, waterquality and animal husbandry.

Isnt it great when our intuitive feel-ings are also scientifically right? Thehealth benefits of grass-fed animal

products, is no longer a feeling and it isfar more than an intuition. There is sub-stantial scientific proof to support bene-fits available to both humans and animals when cattle are raised on grass the waynature designed them to eat.

Managed intensive grazing producestop quality animal results, while protect-ing the eco-system from nutrient leach-ing, soil erosion and pesticide residuals.Pasture based dairy products put Ameri-can butter and cheese, in a class every bitas good as those European imports! Do

By Kim Seeley, Board President

Thirty years have gone by since Igraduated from Penn State Universi-ty with a degree in Agricultural Econom-ics. Today I am disappointed, borderingon angry, with our publicly funded uni-versitys Dairy and Animal Sciencedepartment. Actually I am embarrassedthat my alma mater has lost its educa-tional commitment to provide our chil-

dren with truthful, honest information.The recent Myth Busting series pre-

sented by the Animal Science depart-ment, at Penn States Ag Progress Days,gave us a first hand look at unprecedent-ed educational bias. Statements regardingorganic, sustainable and grass-based sys-tems are an attempt to quell a grassrootsmovement that is gaining consumermomentum. The increased demand forsustainably raised animal products is hereto stay. Restaurants, colleges, and individ-

uals are voting with food dollars. As a guest lecturer at Penn State, Ihave repeated to classes that some of ouragricultural books have chapters missingor intentionally torn out. Is this what wepay for? Should we as citizens continue toallow corporate dollars influence what istaught? Is this education? Or should wedemand a balance of disciplines to let astudent make decisions, and graduatewith a complete education? How can anyeducator ignore well-documented linksbetween our modern food system and

Myth

Busting


9/24


10/2410

Southwestern PA Farm Tour

There were many factors that made

this years Southwestern Pennsylvania

farm tour a success, not least of which

was the most uncontrollable of them all:

weather. In late July, over 80 families andgroups of friends loaded up their coolers

and headed out to visit area farms, shook

hands with their local farmers and

learned more about where our food is

coming from. This PASA fundraising

event not only raised awareness and

knowledge, but forged connections

between consumers and farmers, which

provide the core of our food community

in Western PA.

The tour provided for a greater diver-

sity of learning experiences and is paving

the way to establish a regional tourism

collaboration that promises to expand the

impact, awareness and participation in

future western farm tours! Were hoping

to eventually build a density of farms

where biking between barns becomes the

preferred mode of transit.

Special Thanks to the Host Farms:

Blackberry Meadows Farm Dillner Family Farm

Eichners Farm, Inc. Harvest Valley Farms Jamison

Farm Janoskis Farm & Greenhouse Kaeline Farms& Market,Inc. McConnells Farm,Inc. Morris Farm

Shenot Farm, Inc. Simmons Farm Soergel

Orchards & Greenhouses Triple B Farm

WESTERN REGION

RegionalMarketing

Third Annual Centre County

Farm Tour Another Success!

Fifteen farms opened their gates onSaturday, August 9th for the culminatingevent of Centre County Local Foods Week. Each farm hosted an average of133 visitors with 740 individuals visitingat least one farm. The weather was beau-tiful, crisp and clear, and over 255 tourpasses were sold to full cars and eagerbicyclists. With visitors ranging fromlocal chefs to students to grandparentsand grandchildren, the farm tour wassuccessful in bringing consumers andfarmers together to share in how and

where food is grown. With such a diver-sity of farms on the tour, consumers wereable to learn about many growing prac-

CENTRE COUNTYtices and value-added techniques: pas-

tured livestock, milk bottling and cheese-

making, fruits, jams and jellies,

wine-making, heirloom tomato varieties,

alternative wastewater treatment, and thelist goes on

PASA is extremely grateful to the

Centre County Community Foundation

for their financial support to make the

tour possible. We also thank the many

volunteers and the farmer hosts who

committed their time, energy, and enthu-

siasm to the tour preparations.

Special Thanks to the Host Farms:

Common Ground Organic Farm Demeters Garden

Full Circle Farm Goot Essa Farm Julian Woods

Community Mt. Nittany Vineyard & Winery Muss-er Dairy Over the Moon Farm Piper Hill Farm The

Pipers Peck Setter Run Farm Spring Bank Acres

Stone Meadow Farm Tait Farm Triangle Organics

Farm ToursCentre County Farm Tour host,

Tom Carey of Full Circle Farms

in Spring Mills,shows visitors

around the farm.

Photo courtesy of the

Centre Daily Times.

Western

NorthCentral/Eastern

SouthcentralSoutheastern

REGIONAL CONTACTS & DISCUSSION GROUP ADDRESSESDiscussion groups are open to PASA members only to join and discuss issues related to sustainable agriculture.

To join the group in your region,send an email to the appropriate address provided.

Western

[email protected]

Greg Boulos

412-697-0411 [email protected]

[email protected]

Marilyn Anthony

610-458-5700 x305 [email protected]

Southcentral

[email protected]

Jenn Halpin


NorthCentral/Eastern

[email protected]

Leah Tewksbury


Out of State discussion group addresses:

States North and East of Pennsylvania

[email protected]

States South and West of Pennsylvania

[email protected]


11/2411

Farmers with a profile on the site can cre-ate a list of all their products at the begin-ning of the season with general start ofend dates of availability (using a fancy

slider control) and then the softwarethat runs the site takes a look at that listeach week and automatically adds andremoves products that should be in orout of season. Of course, there is the abil-ity to override the system just in case astrawberry crop fails or the first frostcomes later than expected.

Multiple Locations Each profile cancreate multiple mapped locations. Forexample, if a farm with a CSA program islocated 50 miles outside of the city, but it

has 15 drop points within the city, isn't itmore important for potential members toknow where the drop-off points arerather than the actual farm location?Showing ALL access points for productsis now easy to do. And, because droppoints can be private homes and somefarms arent open to the public, the pre-

cise street address for ANY location can

be hidden, so that a consumer can see

general proximity but not exact location.

Trading Partners Farms, restaurants,

stores, markets and even consumers can

map out their food-shed by creating links

on their profiles to the businesses they

work with (as long as these other busi-

nesses are also listed on the site). For

example, a consumer visiting a restaurant

profile can see that it buys from a certainfarm, and then learn that this farm sells at

three local markets and two stores, and

then find out that one of these stores acts

as a drop point for a CSA and is holding

a tasting event soon.

The updated site also has many fea-

tures designed with consumers in mind:

The introduction of Google mappingtechnology to the site now makes it easi-er for consumers to search for (and find)all kinds of local food providers by enter-ing just a zip code (which results in aninteractive map showing all their localfood options). A Glossary of food terms

was added to help shoppers understandthe choices they face in the marketplace,as well as a Community Cookbook andeven a Blog.

Consumers who fill out a simple reg-istration form online can add commentsto business profiles (e.g. don't miss theblueberries they're to die for!),upload recipes (e.g. Uncle GeorgesCorn Fritters), register for some localevents, and even craft their own onlineprofile, linking directly to their favoritelocal food providers and telling the world

why they love local food.Some new options on the site will be

available only to paid members of ournew Good Food Neighborhood Program(see related article). All current membersof PASA in good standing have beengrandfathered into this program as abenefit of their membership. I

Consumer Outreachcontinued from page 9

A D V E R TI S E M E N TA D V E R TI S E M E N T


12/2412

What is unique about your business?

In this area, metro Philly, were the mostlocal ice cream company. Were all local,all natural. Taste wise the thing that setsus apart is the actual manufacturingprocess. (Poses says he wanted to do the

vanilla as well as I could and that themalted chip flavor reminds some peopleof Whoppers or of the malted milkshakesthey had when they were kids.)

Why did you join PASA?

When I started the business I had heardthe word sustainability. After being inbusiness a few years I found out about thePhiladelphia Sustainability Network. Ifelt it was a cool thing to be a part of.Around the same time I was doing someresearch and came across PASA. I felt it

was something I could support throughmy business.

How has your membership been a bene-

fit to your business?

Its been good for me in that Ive beenable to stay abreast with whats happen-ing is the sustainable world in southeastPennsylvania. I went to a field day. Ithink from an educational standpoint itsbeen useful.

What does the term sustainable mean

to you, and how do you incorporate thatinto your business?

For businesses, there has to be a way to beprofitable, to sustain your own businessbut looking at the next guy to make surethe environment is sustainable for thefuture. What the dictionary definition iswe have to use resources wisely. You dontwant to be a big fish in a polluted pond.If youre drinking dirty water and breath-ing dirty air, it doesnt matter how richyou are. Im interested in keeping thingsas local as possible so Im not expending

fossil fuel to import milk and send myproduct all over. There is a symbiosisbetween the rural and urban. Sustainablefarms go hand in hand with sustainablecities. You cant have one entity thatshealthy without having the other onehealthy, too. Its something Philadelphi-ans are just waking up to.

What do you see as some of the critical

issues facing agriculture and ag-related

issues today?

BusinessMemb

erProfile

By Gayle Morrow

Did you know that Pennsylvania is the third largest ice cream-producing state

in the country? And that Philadelphia was once known as the ice cream capital

of the United States? How about that just a few miles outside the city, an ice

cream resurgence is taking place?

Royersford is where Chilly Philly ice cream vanilla and vanilla with malt

and chocolate chips is made. Its made, according to Chilly Philly Corp.

owner Coleman Poses, by slow cooking the mixture to pasteurize it, the way ice

cream was made 3040 years ago.

It makes a smoother mixture, he says, and notes modestly its gotten some

very good critical acclaim. And its made with Pennsylvania milk that is hor-

mone-free.

From a city that used to be home to some of the biggest names in ice cream,

how does a little guy get to a place where it earns White Dog Cafe Foundations

Best Sustainable Food Company prize?

Poses explains that he lives in Philly with his wife, Ilene Blitzstein Poses. Shes

a teacher; he works for the city. Their kids went to public schools here.

I committed to the area, he says. Whatever it takes to make the city work.

Ten or 15 years ago, when Bryers and other companies started thinking of

leaving the city, Poses says he began reading about the Philadelphias long rela-

tionship with ice cream.

Im thinking you have the labor pool and you have dairy, so how could

it be all these companies would leave?He did some more research, got my wife interested in the idea, and that

was the beginning of Chilly Philly.

Its been an uphill struggle for us, he says. We are competing with the big

boys. It is a matter of getting our name out there. We have some visibility and

we are building a loyal base.

Chilly Philly is distributed through Bassetts to co-ops and smaller independ-

ent markets. He believes in the buy local tenet, and in giving back to his com-

munity. The intent is for profits from Chilly Philly to go to Philadelphia-based

services mainly schools.

For more information, visit www.chillyphilly.com or call 215-242-5847.

Chilly Philly

I scream,you scream,

we allscreamfor icecream

Coleman Poses and Ilene Blitzstein Poses

I N TE RVI E W WI TH C OLE M AN POSE S

continued page 22


13/24

to disease.In 1991 Maki was being transferred

from her full time work at IBM andlooked to settle in southeast Pennsylva-nia. Chester County was attractive tome because of land preservation efforts,agriculture and climate. In 1991 land

prices were around $10,000 per acre andMaki first purchased 13 acres that includ-ed a house and barn. In 2004 she pur-chased additional acreage, to reach thecurrent total of 32 acres, with 16 in activegrape production.

The winery is at a good locationsince we are on a ridge line that is thehighest point in northern Chester Coun-ty, we have a south facing slope and goodsoils. For those interested in beginningtheir own vineyard, it is a capital inten-sive venture. Maki detailed, It takes five

years to get a full crop of grapes, althougha partial harvest comes after three years.Growing grapes is a long-term invest-ment, but if cared for, the vines can last alifetime.

With a chuckle, Maki commented,Pennsylvania is like a jungle, she con-tinued, any disease or insect seems to behere and will affect the vines. Maki joined PASA in 1992 because of herinterest as an organic vegetable andflower grower. With those philosophies inmind she says, We arent an organic win-

ery, but we are working to make ourmethods to be the most sustainable.

continued to dabble in wine and cham-pagne making as a hobby. We hadfriends in the Finger Lakes region of NewYork, so we would often go there to har-vest grapes for our own wine making.

She continued, Mark Wagner ofLamoreaux Landing Wine Cellars inNew York was one of the first vintners toexperiment with vinifera species ofgrapes. These are European speciesthought to have the best complex fruitflavors; such as Chardonnay and Caber-net Sauvignon. Today these varieties are

commonly grown in Pennsylvania, andalthough they make the best wine, draw-backs include low yield and susceptibility

Farm

erProfile

By Michele Gauger Janet Maki is proving you dont need

formal training to become an award-win-ning vintner. According to Maki, Myfirst husband and I began making wine asa hobby in the early 70s while we wereliving in Philadelphia. Armed with afamily-sized wine press from Italy theybegan their winemaking endeavors byusing Zinfandel grapes from California.Around 1973, it was common to havetrain carloads of grapes shipped fromCalifornia to Italian families living in

south Philadelphia to make their ownwine, said Maki.

While Maki held a full time job, she

13

pean vinifera varieties that we were told one couldnt grow inPA. Did you try? we asked and always the answer was no.

Also, we were committed to sustainable production fromthe beginning with increased hand labor, low water/lowchemical input, and exploring sustainable alternatives,including permanent ground cover.

How has your operation evolved?

Slowly, very slowly. We have added additional acreage only atthe rate that we could absorb the work ourselves. We haveobserved closely and learned our site characteristics that playa big part in the overall condition of the vineyard and usethat information as we evolve in a more sustainable manner.

Why did you join PASA?

When I moved to PA in 1991 to start the vineyard Iresearched organic vineyard practices which were scarceand in infancy and the path led me to meet Brian Snyder.I attended the first PASA conference and have been a mem-ber since.

What do you see as some of the critical issues concerning

agriculture today?

In Pennsylvania the biggest concern for a winery and vine-

yard is the powerful Pennsylvania Liquor Control Board

(PLCB). The PLCB is in business to protect its monopoly.

PA agriculture is a nuisance to the PLCB and they would

like to be rid of it. The PLCB pushes wine from other partsof the world like Australia and South America that are

heavily supported by their respective governments and they

present this as a benefit to PA consumers. Theyre pulling the

wool over the PA consumers and lulling them with these

so-called savings. Vineyards and wineries in PA bring 100s of

millions of dollars of revenue to the state, including tourism

to PA government and the people should support this.

What is unique about your farm (vineyard)?

When we started the vineyard in 1991 we planted the Euro-

I N TE R VI E W WI TH JAN ET M AK I

continued page 19

Janet MakiJ. Maki Winery at French Creek Ridge Vineyard

Janet MakiJ. Maki Winery at French Creek Ridge Vineyard


14/24

Fundraisin

gUpdate

14

Skep Continues to Fill

come this year, but hopes for the future. Themajority chair of the House committee, Rep.Mike Hanna (D-Clinton/Centre) said in acommunication to us that while passage oflegislation that would expand the sale of rawmilk products is unlikely in the current ses-sion, the issue remains high on the Ag Com-mittees agenda for next session.

On the Senate side, Senator MikeBrubaker (R-36), chair of the Ag Commit-tee, released the following statement:

Access to high quality raw milk and relatedproducts remains an issue of interest to me; Iunderstand that there is a demand for these products and thats why I introduced SenateBills 1500 and 1501. There is not enough timeremaining in this legislative session to ade-quately address these bills. I select my two-yearsession legislative priorities by a process thatincludes talking to many constituents and peo-ple all across PA. I will give this issue consider-ation again in the 2009/2010 legislative

session.

Everyone I talked to in the legislature thisfall cited an preoccupation with new dogkennel legislation in the current session as amajor reason why progress was not realizedon a number of other issues important toagriculture, including raw milk.

The PASA board has considered andreconsidered its stance on the raw milk issueand is firm in its determination to work withauthorities to improve and expand the sys-tem, including advocating for changes in thelaw that will support the growing market forraw dairy products. This is not an indicationthat anyone believes the current authoritiesor system to be flawless or somehow beyondreproach quite the opposite actually.

As the CARE statement points out, weagree that government has a lawful role. Butits a sad commentary when we say we trustpoliticians, bureaucrats and their associatedspecial interests, more than our neighbors.At PASA, we do in fact trust neighbors first,but we also recognize the wisdom of work-ing with one branch of government (PDA)to balance and offset other branches that are

not nearly as supportive of the local foods

movement in general e.g. local and statehealth departments and the federal Foodand Drug Administration.

We feel PDA must continue to move, athey have with painstaking slowness, in adirection of being supportive of farmers whochoose to feed their neighbors first. In thefuture, this may entail a need to create a separate division within the department fosuch farms, rather than trying to regulateall kinds of farms, whether growing com-modities or serving communities, through

a single unit.So we find ourselves at a significant cross

roads on the raw milk issue, and tempers areflaring every time an outbreak of illness ireported by the state Department of Health(PDH), requiring another state agencyPDA, to take action. We hold firmly that, incases like this, folks at PDA are not theenemy of raw milk producersin fact theymight be the only reason that raw milk salego on relatively unfettered in most areas oPennsylvania PDH would certainly pre-fer it otherwise.

Raw Milkcontinued from page 6

-$225,000-

----

200,000-----

175,000-----

150,000-----

125,000-----

100,000-----

75,000-----

50,000-----

25,000-----

0-

$230,000 Our Goal

$60,036March 26

$79,929April 30

$95,396June 30

$100,702 Aug 31

by the Board Fundraising Committee

Our bees have been collecting nectar all summer and

the skep continues to fill. Our total for this newsletter

issue stands at $100,702 and we have honey yet to

come, as a result of three Harvest Celebration Dinners

and our Bike Fresh event that happened as this issue

went to press. Those funds will be reported in the

November/ December Passages. Our skep does, how-

ever, have the benefit of funds raised at PASAs first

Beef Cook-Off at Glasbern Inn on August 3rd. (See

front cover for a full report.) We are working towards

some additional fundraising activities to fill our skep

fully this winter.This revenue provides a firm foun-

dation for PASA operations.

Thanks to everyone who is contributing!

continued page 19


15/2415

professionals, sustainable farming organi-

zations, and many farmers and con-

sumers.Jerry studied Animal Science at North

Carolina State University and has served

as Dairy Director of the National Farm-

ers Organization. He serves on the Lower

Mt. Bethel Township Environmental

Advisory Council, and is active in other

community-based organizations devoted

to rebuilding local food systems and local

democracy.

Looking ahead to the next few

months on the PASA board, he com-

mented, I believe that building ecologi-cal critical mass is done the way

biological systems do, by teaming up,

exchanging information, adapting to

change and passing on our collective wis-

dom to our posterity. As PASA leads and

trailblazes not only the practices of sus-

tainability, but also those of regeneration

and resurgence, the grassroots communi-

ties will be the first to follow, eventually

affecting the mainstream community.

Hope that is imbued with attainable

examples is the real nostrum for the

malaise permeating our culture.

BOARDNOMINATIONS

IN PROCESSAs most members know, PASA

has revamped its procedures for

nominating and electing members

of the board of directors in recent

years,mostly with an eye to making

sure our increasingly large and

diverse membership is well repre-

sented. At least two important new

features have been included:

1) The use of absentee ballots, fol-

lowing the Annual Meeting each

year at the conference, so that

members who do not attend the

conference have an opportunityto vote.

2) A reliance on Regional Advisory

Committees in each of the mem-

bership regions within Pennsyl-

vania to suggest nominees who

have already exhibited a willing-

ness to work at the local level

and would represent the regions

members well.

Each year the Nominating Com-

mittee looks at a variety of informa-tion in determining the best

nominees to bring forward. This

includes such factors as past service

on the board, balanced regional

representation and, just as impor-

tantly,a balance of skills and expert-

ise in various sectors of agriculture.

Nominations are usually completed

by the committee in December of

each year.

If you are interested in serving

on the PASA board of Directors,

please contact the coordinator of

your Regional Advisory Committee.

The names of coordinators are

always listed in Passages, and can

be found on page 10 of this issue. If

you are unsure of the region in

which you reside, check with our

Director of Membership, Michele

Gauger, at michele@pasafarming.

org or 814-349-9856.

PASA is pleased to welcome JerryBrunetti to the Board of Directors. Jerry

has been a recurring conference and fieldday presenter, as well as a long-time sup-porter of many of our programs.

In 1979, Jerry Brunetti founded Agri-Dynamics with a vision of providing aline of holistic animal remedies for farmlivestock, equine, and pets. After witness-ing first-hand the devastating results ofconventional, chemically dependent,grain-based rationed farming practices, Jerry embarked on a crusade to educateand consult for farmers who made the wise choice to transition to ecologically

responsible and sustainable farming.In 1999, Jerry was diagnosed with

non-Hodgkins Lymphoma and given aslittle as six months to live without aggres-sive chemotherapy. He instead chose aholistic path of nutrition, detoxificationand immune modulation and applied hisvast experience with farming and animalnutrition to his own health. The linksbetween healthy soil, truly nutritiousfood, and profitable, sustainable farmingare clearly evident in his personal and

professional experiences and his skill forcommunicating this with people has wonhim extensive praise from holistic health

PASANews

Board of Directors NewsEditors note:The PASA Board of Directors recently appointed Jerry Brunetti of Agri-Dynamics

Inc. to fill the seat on the board recently vacated by David Bingaman. Mr. Bingaman will now

be serving in an at-large capacity on the board as of the June meeting.

Recognizing Our BestHighlighting every PASA conference are the awards handed out at the

Friday evening banquet. Our two regular awards, the Sustainable Agriculture

Leadership Award and the Sustainable Agriculture Business Leader Award are

treasured by those who receive them and often touted by the press covering our

conference. One additional award issued only on special occasions, when the

circumstances warrant, is the PASA Pioneer Award.

The list of past award winners reads like a Whos Who of the sustainable agcommunity here in the Mid-Atlantic Region and, indeed, for the entire

country. Decisions on awards are made each year by PASAs Executive

Committee. If you know a person or business who you believe should be

considered for an award, please contact any member of the committee (Kim

Seeley, Brian Moyer, Mary Barbercheck, Louise Smith), or pass the suggestion

through our Executive Director, Brian Snyder at [email protected] or

814-349-9856. Please be prepared to provide at least a written statement

including at least a brief biography of the nominee, the award intended and the

reasons you feel they should be so honored. Nominations should be received

by the end of November.


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MembershipNews

16

New Business MembersPASA Staff and Board Would Like

to Welcome Our Newest Business Membersas of September 12, 2008

320 Market CafSwarthmore, PA

eBioExpress International LLCLaurel, MD

Edge of the WoodsNative Plant Nursery LLC

Orefield, PAwww.edgeofthewoodsnursery.com

The Farmhouse RestaurantEmmaus, PA

www.thefarmhouse.com

Field to Fork CateringDrexel Hill,PA

www.fieldtoforkcatering.com

Green Organics & Health LLC

Carnegie, PA

Green Gables RestaurantJennerstown, PA

www.greengablesrestaurant.com

Pauls Specialty Meat Market Inc.New Castle,PA

Pennsylvania Culinary InstitutePittsburgh, PAwww.pci.edu

Reba & Panchos RestaurantLewisburg,PA

www.rebaandpanchos.com

Saucon Valley Farmers MarketHellertown, PA

Stonehenge Vineyards& Winery LLC

Mount Bethel,PA

SYNAGRO

Whiteford, MD

Tools for Women Survey

PASA Staff and BoardWould Like to Thank theFollowing Volunteers as of

September 12, 2008:

Michael AdamsDon Albertson

Kat AldenWendy Allem

Sue BarsomAndy Brown

Renee CatacalosPerry CapellariLisa Coggins

Karen DaystarMike & Chick Debach

Tara DesmondMolly DiefenbachJoAnn Dornich

Ben GarberHeather HouseKate HunterCarl Hursch

John JamisonTina, Warren & Ben Leitzel

Julie MasonDianne MillerHolley MoyerJoyce MunroPatti Olenick

Caroline OwensLynn Prior

Tom ShermanRoyer SmithCarol Stoudt

Diane StonebackNate Thomas

LaDonna WeilerSean WeinbergMary WhittamDavid Wrestler

Karen & Phil YanakElizabeth Zido

to share their perspectives by fillingout a simple survey at www.farmtoolsfor-women.com/Survey.html.

Green Heron Tools will use the surveyresults to prioritize the design of newtools and equipment and to ensure thatwomens ideas are incorporated into thedesigns. No one understands what

works and doesnt work for women farm-ers better than women farmers them-selves, noted Adams. She and Brensingerwill work with two agricultural engineersfrom Penn State University on the devel-opment of tools who, according toresearchers, generally have 4075% lessupper-body strength than men and530% less lower-body strength. Womenalso have smaller hands, which means

PASA MembershipReminder

Members please keep in mind thatannual memberships will expire inDecember 2008. Our MembershipRenewal Campaign for 2009 will soonbe underway, so stay tuned to yourmailboxes (in early November) for yourannual renewal letter and form. Alsofeel free to visit the website or call theheadquarters office to renew yourmembership for 2009 at any time!

Despite the growing number of women farmers and the distinct differ-ences between womens and mens bodies,virtually all agricultural equipment isdesigned for men. Using tools and equip-ment produced for male farmers puts women at increased risk of injury andreduces efficiency, note PASA members

Ann Adams & Liz Brensinger of GreenHeron Farms in Lehigh County.Determined to fill the gap that exists

where ag equipment designed for womenshould be, Adams and Brensinger haveformed Green Heron Tools, LLC. As afirst step toward providing high-qualityagricultural tools appropriate for women,Adams & Brensinger are inviting womenfarmers, market growers and gardeners

smaller grips, and are gener-ally shorter than men. Thesephysiological differences

underscore the problem withwomen having to make dowith tools designed for men,according to Adams andBrensinger, whose own 11+years as market growers haveattuned them to the need forag equipment for women.

Please visit Green HeronTools online at www.farmtoolsforwomen.com formore information.


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By Bryan Hed, Dr. Jim Travis,and Andy Muza

The Pennsylvania State UniversityGrapes are a major fruit crop in the

state of Pennsylvania. Of the states12,000 acres of grapes, most are plantedto the well known juice grape varietyConcord, and are grown mostly in theNorthwest corner of the state, along theshore of Lake Erie. But a rapidly growing wine grape industry has become estab-lished in Southeastern counties of the

state where most of Pennsylvanias winegrape production currently takes place.

Increasing consumer demand fororganically grown fruit has generatedgreater interest in organic and sustainablegrape production methods among mem-bers of the commercial grape industryand backyard growers alike in Pennsylva-nia. The first seed of organic grape pro-duction in the state has been planted, andthere are currently about 70 commercialacres of certified organic grapes in Penn-

sylvania, all in Erie County. But high pestand disease pressure have limited thegrowth of organic fruit production in thehumid climates of the NortheasternUnited States. There is a need for researchbased information to meet the new dis-ease management challenges inherent inorganic grape production.

The transition to organic grape pro-duction represents a major, long-termcommitment. In addition to moredetailed record keeping, the grower intransition must produce a crop without

likely to deal with every year: black rot,downy mildew, Phomopsis cane and leafspot, and powdery mildew. Initially, oneaspect of our research focused on examin-ing commercially available pesticides fordisease control, specifically black rot, ingreenhouse experiments. Black rot epi-

demics can cause devastating economiclosses in wet years. In conventional pro-duction systems, this disease is well con-trolled by a number of very effectivesynthetic fungicides. Under organic man-agement, these materials are prohibited,and it was necessary to search for allow-able alternatives of comparable efficacy.Early on, several materials provided goodcontrol of this disease in greenhouse trialsand were subsequently tested in the field.Thus far, only copper-based fungicideshave provided reliable control of black rot

in our field trials. But there are drawbacks to the use of copper fungicides.Although providing very good control ofdowny mildew, they generally provideonly modest control of black rot, Pho-mopsis, and powdery mildew. Also, cop-per fungicides can injure grapevines ifused improperly, and copper levels canbuild in the soil (copper is an elementand doesnt biodegrade). For these rea-sons, many growers interested in easternorganic grape production desire otheroptions for disease control.

Successful organic disease manage-ment in Pennsylvania requires a thor-oughly integrated approach thatmaximizes the use of non-chemicalstrategies in order to minimize relianceon chemical control. The starting pointof the organic approach is proper siteselection. A vineyard on a good site willalways yield a larger, better quality cropwith fewer inputs and expense than oneon a poor site. Most of the major grapediseases in Pennsylvania are caused by

fungi and are far easier to control onvines growing on elevated or gentlysloped, open areas with good drainage,aeration, and sunlight exposure thanvines growing in valleys or other lowareas, near water and wood-lots. To illus-trate the importance of site selection,organic disease control was compared in avery wet year at two sites in Erie County(same grape variety at both sites, justthree miles apart). One site was open,sunny, and well-aerated and complete

any prohibited substances for three yearsbeforethe first certified crop can be soldfor a premium. Pesticides available toorganic producers are often less effectivethan conventional materials, increasingthe organic growers risk of economiccrop loss and requiring the integration ofmore cultural approaches (at addedexpense) into pest management pro-grams. Although there is a multitude ofcommercially available pesticides fororganic crop management, thorough test-

ing of these products by universities isvery limited, and their efficacy is largelyunknown with respect to the manage-ment of grape diseases like black rot, adisease for which there are no highlyeffective organic chemical controloptions.

Research at Penn States Lake ErieRegional Center for Grape Research andExtension has focused on developing anevolving set of disease managementguidelines for organic grape production(http://research.cas.psu.edu/Erie/DiseaseMgmtGuidelines07.pdf). Located inNorth East, Pennsylvania (in the heart ofa fertile fruit production belt that runsalong the southern shore of Lake Erie)the Center consists of about 43 acres,most of which are in grape productionfor research purposes. Although the Cen-ter has a long history of examining sus-tainable production practices, workbegan with organic grape production in2005. There are four main diseases ofgrapes in Pennsylvania that growers are continued page 18

Organic and SustainableGrape Production in Pennsylvania

Organic and SustainableGrape Production in Pennsylvania


18/2418

that have high levels of resistance to sev-eral major diseases. Varieties like Vidal,Foch, and Traminette may be among themore viable options for organic wine pro-duction in Pennsylvania. For example, inthe past two years at the Lake Erie Cen-ter, we have been able to maintain an

acceptable level of disease control onVidal grape, using only allowable materi-als based on sulfur and copper. Diseaseresistance by variety can be found in theVineyard Disease Management section ofthe New York and Pennsylvania PestManagement Guidelines for Grapesfound at http://ipmguidelines.org/grapes/CH03/default.asp

Cultural methods that involve thor-ough sanitation and removal of inoculumsources can reduce pathogen populationsto levels that are more manageable with

the reduced efficacy of organic fungi-cides. For example, an organic formula-tion of copper hydroxide was evaluatedfor control of grape black rot under twocontrasting levels of disease pressure within the same vineyard in a very wetyear. As stated earlier, copper fungicidesare only modestly effective against blackrot. In plots where black rot infectedmummies were added to the trellis tosimulate lack of sanitation, losses onunsprayed vines were nearly 80 % andfive applications of copper hydroxide

only suppressed black rot by 31%, repre-

control of black rot was achieved withjust two applications of an approved cop-per fungicide. The second site, next to

woods, was partially shaded, and airmovement was limited. Unsprayed vinesand vines treated with ten applications ofthe same fungicide lost 63% and 23 % oftheir fruit to black rot, respectively.

Disease resistance should be an impor-tant factor when deciding what variety togrow organically in Pennsylvania. Grapevarieties with a strong native labruscabackground are generally more resistant,tolerate more disease development, andoften require fewer pesticide applicationsthan French hybrid and Vitis vinifera

grape varieties. For example, in conven-tional systems, Concord grape (a nativevariety) routinely tolerates 23 months ofpowdery mildew development on leavesfrom mid July through September with-out pesticide intervention and still pro-duces a profitable, quality crop in mostseasons. Varieties of Vitis vinifera wouldnot survive long, let alone produce a cropin Pennsylvania, without season-longpesticide coverage. On the other hand,there are some French hybrid varietiesthat produce popular wines in Pennsylva-

nia, are well-adapted to our climate, and

senting a loss of more than half the crop.However, in subplots where good sanita-tion was simulated (much of last yearsinfected tissue was removed from the trel-lis at pruning), losses on unsprayed vineswere around 15%, and the same copperprogram provided a very successful 97 %

control of black rot. Proper pruning,training, and fertilization that allow goodair movement through the canopy, pre-vent excess shading, and promote fungi-cide penetration, synergize to improvethe effectiveness of chemical control.

This year marked the third year oftransition for a block of Concord grapesat the Lake Erie Regional Center forGrape Research and Extension, in NorthEast, PA, and we recently received certifi-cation from Pennsylvania CertifiedOrganic. This certified block will be used

to continue experimentation and demon-stration for future field days. In addition,the experience of the transition periodhas been beneficial for all Penn State staffinvolved, and has enabled us to be of bet-ter assistance to interested growers. InSeptember of 2007, Penn State and PASA jointly held the first organic grape pro-duction field day at the Lake Erie Center.In attendance were interested growers,university faculty and extension stafffrom Pennsylvania and neighboring statesas well as Ontario, Canada. The large,enthusiastic response and support hasbeen very encouraging, and we plan tohold future field days that will provide aplatform for updated information anddiscussion about organic grape produc-tion in Pennsylvania and other parts ofthe Northeastern United States.

Much of our research with organicgrape production has been generouslyfunded by the Viticulture ConsortiumEast, New York Wine and Grape Foun-dation, and Lake Erie Grape Production

Funds. In addition, we are grateful toPenn State administrators, grape industryprocessors, and interested growers whohave been very supportive of thisresearch. For more information aboutorganic grape production in Pennsylva-nia, contact Bryan Hed at the Lake ErieRegional Center for Grape Research andExtension in North East, PA at 814-725-4601 or [email protected]. You can alsovisit our website at http://research.cas.psu.edu/Erie/default.htm. I

Grape Production in PAcontinued from page 18


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

19

The legislature is also not the enemy, nor one politi-cal party or the other. The legislature is in fact made upof people who we duly elect to represent us, and the onething we could do to help them in that process is to pro-vide a unified voice on this and other important issuesrelated to building local food systems. We certainly dohave common opponents, and they will be heard. As acommunity, we may have shot ourselves in the foot thistime, but another chance will come.

I have said many times to folks who work in stategovernment that with raw milk and other issues of farmsustainability, we are not dealing with mere differences

of opinion as we are the ramifications of a cultural revo-lution that is at least as significant as the so-calledGreen Revolution that followed the end of World WarII. As it is a revolution, we cannot always expect anorderly process, there is a place for resistance and evencivil disobedience in this process. But in the end, it willnot be our ability to resist authority, but the strengthand pragmatic nature of our vision that will carrythrough and win the day.

Thats where PASA wants to bestanding with ourfarmers, neighbors and elected representatives at the endof a process bringing a new day for agriculture in Penn-sylvania and beyond. I

Maki.

The vineyard currently cultivates ten

varieties of grapes including: Chardon-

nay, Vidal Blanc (the only hybrid used for

ice wine), Viognier, Gewurztraminer,

Pinot Noir, Merlot, Cabernet Savignon,

Cabernet Franc, Petit Verdot and Syrah.

Within the last two months, I havebegun working full time at the winery. I

had stopped working my fulltime job in

2002, but I was still doing some consult-

ing work until a few months ago. Sep-

tember starts my first harvest without

working a second job. Over the years I

have learned on the job by attending

industry seminars, reading and from

friends. Our vineyard is a big garden,

where the emphasis is high on labor and

low on chemical input. Since we love our

grapes, sustainability of their environ-ment is our utmost concern.

For more information contact J.

Maki Winery at French Creek Ridge

Vineyards at 200 Grove Road, Elverson,

PA 19520 or 610-286-7754, www.jmaki-

winery.com.I

In 2004 they began using solar power(10 kw), which provides half of the elec-tricity the winery uses. Maki also detailed

a new sprayer that uses less water per acreand sprays material directly onto leaves at100 mph to minimize any run off.

We have also been working onapproaches to minimize our sprays andhave eliminated herbicide banding in thevine row. Instead we are mowing andusing hand trimmers. We also cane pruneand remove and burn all the prunings toreduce disease pressure, said Maki.

The vineyard does

Documents

Sept-Oct 2008 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture