nov-dec 2004 passages newsletter, pennsylvania association for sustainable agriculture

8/9/2019 Nov-Dec 2004 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

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By Heather House

Many past civilizations could not sustainthemselves because they could not sustainthe environment that supported them.Despite our best intentions, we are makinglittle progress in producing an environmentthat is capable of sustaining our own civi-lization. We can begin to make significant

progress, however, once we begin to changethe way we make decisions. Allan Savory

Ask any PASA member why they decid-ed to support the sustainable agriculturemovement and one common theme you arelikely to hear is health that is, health ofthe entire food system - ranging from pro-duction, to the ecosystem and then to per-sonal health. We share a vision and aremaking decisions to create the type of agri-cultural system we want to see.

This years Farming for the Futureconfer-ence takes a hard look at the many connec-tions between agriculture and health. Ourchosen theme Reclaiming Health: Nour-

ishing Our Farms and Families delvesinto the links between soil as a foundationof all health to the relationship betweengovernment subsidies and childhood obesi-ty. Some of the nations leading experts willpresent informative workshops on how thefood system got to where it is today andhow we can influence where it is going.These health-themed workshops are woventhroughout the conference program, whichis comprised of the best in production, mar-keting and advocacy information. Belowyou will find a synopsis of conference high-

lights. A full brochure will be mailed in

November.

Human Health Make better eating

choices by learning how to decipher food

labels, use food as medicine, and eat for a

sustainable world. If you would like to

expand your knowledge of the connection

between human health and agriculture, we

encourage you to attend Thursdays health

track (see back cover)

Holistic Management Allan Savory

keynote address will set the tone when he

speaks to how changing the waywe mak

decisions can improve the quality of ou

lives and enhance the environment that sus

tains us. Beyond healthy farms, forests and

ecosystems, Savory proposes that setting

healthy goals for ourselves and making deci-

sions based on reaching those goals wil

have a profound effect on our businesses

our lives, and our communities. And were

delighted that PASA member Jim Weaver

the only Certified Educator for Holistic

Resource Management in Pennsylvania

will be on-hand to deliver two workshop

for conference attendees interested in delv

ing deeper into holistic management princi-

ples.

PASAs 14th AnnualFarming for the Future ConferenceReclaiming Health: Nourishing Our Farms and Families

Continued on page

By Julie SimpsonStandard, or heritage turkeys as they

are sometimes known, were almost extinct asrecently as 1997. Once common on the American agricultural landscape, these col-orful and hardy birds have been displaced bytheir Broad Breasted White counterparts.But the fate of standard breeds may beimproving with an increasing number ofbreeders interested in preserving them.

Recently PASA and the American Live-stock Breeds Conservancy (ALBC) held aturkey producer workshop and breeder clin-ic to educate those with potential interest inproducing these endangered breeds. There is an increasing interest in learning howto meet growing demand for turkeys that are healthy to eat, have superior flavor andare humanely raised. According to PASA Farm-Based Education Coordinator,Heather House, With so few breeders and producers of heritage turkeys, it is criti-cal these people meet and have a chance to network. Together they can help oneanother locate hatcheries, identify new marketing avenues and troubleshoot produc-tion issues. In addition to folks from PA, we had participants from Maryland, Maine,New York, Illinois, Michigan, Massachusetts, Virginia, Ohio,

Heritage Turkeys More than A Thing of the Past

Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and BeyondNumber 51 November/December 2004

Newsletter of the

Pennsylvania

Association

for Sustainable

Agriculture

PassagesSustainable Food and Farming Systems

continued on page 3

continued on page 11


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4 Cooking Up Success PASA Style

6 Directors Corner

7 Presidents Corner

9 Regional Marketing

Timber Framers Team Up

with Regional Farmers

10 Educational Outreach

12 Consumer News

14 PASA News

16 Business Member Profile:American Farmland Trust

18 A Farmers-Eye View

Annual Fund Update

PASA Conference News

20 Editors Corner: The Grapevine

21 Classified Ads

22 Calendar

23 Membership Contribution Form

Nov/Dec 2004

PASAs Harvest Celebration, page 4

Educational outreach in Pittsburgh, page 10

Passages STAFF & OFFICE

Staff Editor: Michele Gauger

Layout: C Factor

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

Pennsylvania Association

for Sustainable Agriculture

114 West Main StreetP.O. Box 419

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

Website:www.pasafarming.org

BOARD OF DIRECTORS

President: Kim Miller,Westmoreland County

Vice President: Kim Tait, Centre County

Secretary: Lyn Garling,Centre County

Treasurer: Chris Fullerton, Huntingdon County

Mary Barbercheck, Centre County

David Bingaman,Dauphin County

George DeVault,Lehigh County

Mena Hautau,Berks County

John Hopkins,Columbia County

John Jamison,Westmoreland County

Dave Johnson,Tioga County

Don Kretschmann,Beaver County

Brian Moyer, Berks County

Anthony Rodale, Berks County

Kim Seeley, Bradford County

PASA STAFF

Headquarters

Brian SnyderExecutive Director

[email protected]

Lauren SmithDirector of Development& Membership Programs

[email protected]

Heather HouseDirector of Educational Outreach

[email protected]

Michele GaugerMembership & Research Assistant

[email protected]

Brandi MarksOffice Coordinator/Bookkeeper

[email protected]

Regional Office

David EsonDirector of Western Programs

Phone:[email protected]

PASAs Mission isPromoting profitable farms which produce healthy

food for all people while respecting the natural envi-

ronment.

PASA is an organization as diverse as the Pennsylvania

landscape. We are seasoned farmers who know that

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

We are new farmers looking for the fulfillment of land

stewardship. We are students and other consumers,

anxious to understand our food systems and the

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

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

is an organization that is growing in its voice on behalf

of farmers in Pennsylvania and beyond.Our mission is

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

munity at a time.

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

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

Passages November/December 2004 ContributorsCONTR IBUTOR S: George DeVault, David Eson, Chris Fullerton, Michele Gauger, Heather House, Kim Miller, Gayle

Morrow,Brian Moyer, Eric Nordell, Staci Richards, Julie Simpson, Ian Smith,Lauren Smith,Brian Snyder,Kim Tait.

2

10

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

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

and wed love to know what coverage we are getting

in your area. Please clip any articles you see on PASA

and mail them to our Millheim headquarters to the

attention of Office Coordinator Brandi Marks.

Do you have a great

article idea for Passages?Want to share a farming practice with members? Wed

love to hear from you. Please contact the newsletter

staff at newsletter@ pasafarming.org.

Deadline for January/February 2005 Issue:

December 30, 2004.


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ConferenceUpdate

Soil Health & Cropping SystemsWith a generous grant from the League

of Women Voters, we are able to offer aseries of workshops on soil stabilizationand enhancement aimed at improvingfarm profitability while decreasing dam-aging farm run-off. The line-up includesa look at the rotational cover crop system Anne and Eric Nordell have been per-fecting over many years, Steve GroffsPermanent Cover Cropping System,and an innovative organic no-till sys-tem from the Rodale Institutes JeffMoyer. Additionally, Jerry Brunetti willhighlight the effect micronutrient-defi-

cient soils has on the overall health ofplants, animals and ultimately humans.

LivestockHe had so much fun lastyear, Gearld Fry has agreed to come backto present The Dual Purpose Cow, where folks will learn how to get themost out of grazing for dairy and meat.Buck Chastain will present a workshopaddressing the importance of minerals inlarge ruminant nutrition. We will alsohear from two pork producers that sur-vived the hog crisis by moving from

large scale production to medium scaleoperations that center on direct sales.Livestock producers can also look forward to an Ask the Expert panel onnutrition and marketing.

Jim McLaughlin from the AmericanPastured Poultry Producers Association(APPPA), along with Jeff Mattocks ofthe Fertrell Company, will present abeginners pastured poultry workshop.For those who are ready for more, a sec-ond workshop will teach participantshow to use pastured poultry as a center-

piece for their farm enterprise.

Year-round Produce & UncommonFruits Want fresh vegetables yearround? Want to wow your customerswith something unique? CSA managersfrom Tait Farms and Village Acres willshare their combined experiences rais-ing, storing, and marketing winter crops.Lee Reich will show us how to take anuncommon approach to growing formarket in Uncommon Fruits withCommercial Potential. Backyard gar-

3

Farming for the Future

continued from page 1

Conference Happenings

Learn some strategies that have worked

from Mike Tabor. Representatives from American Farmland Trust will help us

take a closer look at the 2007 Farm Billand empower us to influence its out-

come.

Culture Whats life without cul-ture? Throughout the conference, atten-

dees will have the opportunity to share

their art, experience poetic moments,and even participate in the reading of

Good Will, a novella written byPulitzer Prize winner Jane Smiley. Watch

for details to come, but in the meantime

save your farm caps and t-shirts, and anypoems youve written.

The 2005 workshop bill of fare will

satiate participants appetites for usableinformation, philosophical stimulation,

and networking opportunities. But saveroom for Marion Nestles closing

keynote. In Nestles book Food Politics:How the Food Industry Influences Nutri-tion and Health, she points out that 40percent of the American population will

be obese by 2010 if current trends inpublic policy and eating continue. In

addition to obesity, other degenerative

diseases are the result of industry-encouraged eating habits. Ms. Nestles

message may not be sugarcoated, but shewill give you something to chew on foryour ride home and the rest of the grow-

ing season. I

deners and orchardists alike will learnhow to keep plants and trees healthy andproductive with Fearless Pruning, asecond workshop presented by Lee. Andbramble growers Ron Stanley and MikeByers will lead a discussion on growing

raspberries and blackberries for market.For your harvesting needs, Jim Crawfordwill help you keep a healthy back (andbank account) with a look at findingappropriate equipment for your veg-etable production needs.

Marketing Creative marketing iswhere PASA members really shine! Oneexample is the fabulous work MoieCrawford, Bernadine Prince and AnnYonkers have done starting and sustain-ing successful city farmers markets.Well also have the chance to hear fromDenise and Bill Brownlee on forming aCSA for meat products. And before youthrow away those weeds, listen to PeterGails tips for marketing edible weeds.

Policy and Activism Want to hosteducational activities for school studentson your farm? Have you thought aboutvolunteering in the classroom to teachagricultural concepts? Patti Vathis fromthe Department of Education willexplain the content of the PA AcademicStandards for Environment and Ecology,

and teach you how to pitch your ideas tolocal schools. And while youre visitingschools, how about giving those corpo-rations with pouring rights the boot?

Food! PASA is busy organizing food donations and meals for the 2005 confer-

ence. If you would like to donate food and have not received a form, please con-

tact Lauren Smith at PASA Headquarters.

Silent Auction New and enticing auction items are making their way to the

PASA office.Get in on the magic! If you would like to donate an auction item andhave not received a form, please contact Lauren Smith at PASA Headquarters.

AgriCULTURE Track Moie Crawford is still accepting ideas for this creative col-

lection of workshops, displays, exhibits, and more that celebrate the beauty and

creativity of the farm. Write Moie at [email protected] or visit the PASA

website for the latest details.

Arias M. Brownback Scholarship Fund This is a great time of year to con-

tribute to the Fund (use form on page 23). Also PASA wants to remind those

whod like to take advantage of the fund that the scholarship application form

will be on the website when the conference brochure is ready late November.


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Cooking Up Success

PASA Style! great way for PASA to build the mem-bership. Of course, none of this would

have been possible without our sponsorsand the effort displayed by Chef Martin,his staff, and the students of Westmore-land County Community College.

Chef Martin Thomas, ExecutiveChef at Westmoreland Country Cluband part-time instructor with the West-moreland County Community CollegesCulinary School was the architect of theevent (see Passages 49). He was inspiredby reading about last years Harvest Cel-ebration at Pennsylvania College ofTechnology enough to dream about

doing the same with the Laurel High-lands Chapter of the American CulinaryFederation and the culinary students.

I must say, all the planning andwork that has gone into the Harvest Cel-ebration has been pleasurable, the wholeexperience stated Chef Martin. Weplanned this affair for some time, andthe forty students involved have showngreat interest in the concept of working with local growers. As the event drewnear and our collective anticipationgrew, so did the efforts of the students.

Special recognition should be given tothe 3rd year apprentices. They lent greateffort towards this dinner, taking respon-sibility and ownership with every detail.They are soon to graduate and will be inthe real word, making daily decisions in

By Lauren SmithHow do you cook up success? Start

with an inspired (and inspiring) MasterChef and add a liberal amount of willingand enthusiastic students. Mix in lots of

farm fresh foods, sprinkle lightly withautumn trimmings, and add a healthydash of grateful patrons. Top with softbluegrass music. Voile a Harvest Cel-ebration victory! Nearly 300 peopleenjoyed our PASA fundraising dinnerheld recently at the WestmorelandCountry Club in Export, WestmorelandCounty the scene was perfect!

Gorgeous, bright September airgreeted our harvest revelers that evening.High spirited guests strolled thecanopied patio, marveling at the vastcolors and aromas emitting from the sixstations featuring over 20 appetizers,main dishes, and desserts artfully pre-pared using the finest and freshest herbs,produce, meats, dairy and eggs fromregional sustainable producers. Freshcider from a local fruit grower, regionalvarietal wines and microbrews, and fair-trade coffees and teas were also offered. Adding to the celebratory Fall theme,unique centerpieces created using fruits,gourds and mini pumpkins, graced the

autumnal orange, green and gold silkcovered tables, set in water-filled glassvessels. It all felt very special indeed.

David Eson, Western Region Direc-tor, was very pleased to bring this event

to his area. Getting the chance to show-case over thirty producers that he hasbeen working with for the past two yearswas rewarding. I met so many new peo-ple that night and a lot of them werenew to PASA. Local food dinners are a

4

Cooking Up Success

PASA Style!

Dinner patron & new PASA member Kristian

Hanko reported, This is the best meal that I

have ever had!

The forty student chefs who participated in the planning and preparing for the feast were acknowl-

edged for efforts when they joined the party for the speakers program.

HarvestCelebration


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moreland Country Club.The education, excitement, and

appreciation t created at the third annu-al Harvest Celebration, and the ongoing,positive effects that will come from it,made it a very gratifying experience. As

we dream of what, where and when theHarvest Celebrations will be in 2005, weask the membership to envision howtheir localities might participate. BrianSnyder, PASA Executive Director, isespecially proud of these movable feastsand all the benefits to PASA and itsmembers. PASA is food! We areextremely enthusiastic about the successof these Harvest Celebration dinners. Itis a wonderful model for a fundraiser,and from a Public Relations and pro-grammatic point of view, it was a knock-

out! Thanks to all who helped put ittogether or were able to attend! Itheir own kitchens. I believe their partic-

ipation in this project has contributedgreatly to their education.

Chef Martin was excited about theoutcome of the event. He proudly tookthe stage, speaking to the engrossedcrowd that had spent the last two hoursdining on some of the freshest, and cer-tainly most gourmet, dishes many ofthem had ever had. He spoke with pas-sion about the path he has taken inworking with local growers. I have had

nothing but support from this Club andvery much appreciate that. At one point,knowing that I wanted to work withlocal beef producers, I went to the Clubmanagers and asked if I could purchasesix steer. That comment producedappreciative laughs from the crowd.

Mark Remlinger, a new PASA mem-ber from Westmoreland County wroteafter the event to say, I really enjoyedthe PASA event. It is interesting to seesuch a unique collection of folks. I wasnot sure what my role at the meeting wasuntil our Westmoreland County farmer[Kim Miller] used the phrase EATER.I AM AN EATER! Wow, what a feast,and it is good to see the educationalopportunities that were made availableto the young chefs. The greatest thingwas watching the young chefs listen tothe speakers. I think the former banker,your director and particularly the chef atthe country club really got them think-ing about what PASA is trying to do.Seemed to me they [the students] pro-

vide the best hope for your cause bystrengthening the demand and relatedprices for locally grown foods that willhelp your farmers out with their dilem-ma competing against the Pigs-R-Us! mega farms.

Many people contributed to the suc-cess of this event. Over 75 guests pur-chased tickets at the Patron and Donorlevel, boosting the net proceeds to theorganization. And thirteen companiesand individuals donated to the Silent Auction that raised an additional$1,000. Significant appreciation goes toour event sponsors Lady MoonFarms, Westmoreland Country Club,Berner International and FireFly Farms.PASA would also like to once againthank the table sponsoring organizations

and businesses of Paragon Monteverde,PEACE, and The Progress Fund.

Another rewarding aspectof the event was that the West-ern Region Club ManagersAssociation, a trade organiza-tion for club managers, heldtheir quarterly meeting inconjunction with our event.These club managers from Western Pennsylvania wereable to experience first handthe quality ingredients from

our regional farms, the appre-ciation and enthusiasm of thepatrons, and the relevance ofthis project with the studentchefs. The managers werevery impressed with what theysaw and want to talk withPASA about connecting withthese local producers for theirown clubs reported MurrieEmamzadeh, Food & Bever-age Service Director at West-

5

Christian W. Klay Winery

Dancing Creek Farm

Erie Brewing Company

FireFly Farms

Friendship Farms

Full Circle Farm and CSA

Garden Dreams, Inc.

Green Heron Farm

Green Valley Dairy

Harvest Valley Farms

Honest Tea

Jamison Farm

Jubilee Organic Farm

Kretschmann Farm

Lady Moon Farms

Matthews Family Farm

McGinnis SistersSpecial Food Stores

Mildreds Daughters Urban Farm

Paragon Monteverde

Presque Isle Wine Cellars

Ridgeview Acres Farm

Sallys Cider Press

Sand Hill Berries

Schramms Farm

Sombra Buena Coffee

Spiral Path Farm

Tait Farm Foods

Townline Poultry Reserve

Tuscarora OrganicGrowers Cooperative

Wil-Den Family Farms

Providing Farms,Vineyards, Breweries & Businesses for the Harvest Celebration

Chef Martin (right) steals a moment from the

bustle to pose with student chef and club

employee James Wheeler.

A student chef identifies a plethora of late summer vegeta-

bles grilled to perfection for a captivated patron.


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the time, we alternatively heard one per-son express horror that one candidate would win, then another express equaldisgust regarding the other candidate.

But there was a unifying theme.Everyone could point to the beautiful

farmland across the valley and expresstheir outrage that it may soon be con-crete parking lots and storefronts. Theyspoke of the need for justice for farmers,peace throughout the community, toler-ance of diversity within the movementand inclusion of all ideas that could helpsave their rural quality of life. I could feelthe potential for a deep sense of hope toemerge.

Perhaps for many of us hope died,or at least went dormant 35 or 40 yearsago, maybe in response to assassinations,

or war, or to Secretary of AgricultureEarl Get-big-or-get-out Butz. Maybesome of the effects we see today, like therise of corporatism in agriculture, com-mercialism in our lives and banality inour politics, have occurred only becausewe didnt believe all these years that anyother path was viable or could withstandthe terrorists that are out there.

Maybe in lieu of hope for a betterworld many people have instead accept-ed a status quo that can seem safe orsecure, but promises no one true jus-

tice, peace, tolerance, inclusion or quali-ty of life of any kind. And a big boxstore just might feel more comfortablethese days than a little Mom and Popthat could go under at any moment!

I have learned in my life never tounderestimate the power of repressedgrief to obscure the many positiveoptions that lay before a person or groupof people at any given time. Maybe oursociety as a whole has been so dumb-struck with grief for all these years, that

we can no longer imagine the optionsbefore us.But at one little Apple Festival, on

one day in early October, I experienceda sense of hope that not all long-timetrends are inevitable, and that people ofdifferent political, religious and socialpersuasions could come together tomake the world a better place. It inspiredme to hope as well, and reignited thedreams of a 10-year-old boy from Indi-ana who never thought the wait could beso long. I

Directo

rsCorner

By Brian SnyderMy family and I recently had the

experience of attending an uncles funer-al at Arlington National Cemetery inWashington D.C. He had been a Navycommander in the second World War,but the precise pageantry of a full mili-tary ceremony made his years of serviceseem very current, as though he had just

recently stood at the helm of his ship.While at Arlington, it was impossible

for me not to think of the other, morefamous funerals that had occurred thereand elsewhere during my lifetime. Forinstance, a week before my 10th birth-day, in April 1968, Robert F. Kennedystepped off a plane in my home state ofIndiana and announced to the assem-bled crowd that Martin Luther King, Jr.had just been shot and killed in Mem-phis.

Kennedy was in Indiana to campaign

in his first primary election as a candi-date for president of the United States.He won there, and moved on to the West Coast. Two months later, I watched as he gave his victory speechfollowing the California primary, andthen sat dumbfounded as the crowdstruggled to find out what those shotsheard coming from the back room wereall about. Bobby Kennedy was also nowdead.

It is as hard to quantify now, as it was

then, the effect all these events wouldhave on a young man, growing up in aconservative household in Middle Amer-ica. I had expected that turning 10 would be the most important event ofthat year, and certainly could not haveknown at the time how these eventswould haunt me, and many others, formuch of our lives.

King and Kennedy were linked by acommon struggle for justice and peace.They talked of tolerance and inclusion,and captured the attention of many

young folks for whom those were newconcepts. I wondered back then when we would ever hear voices like theirsagain. Who could have guessed thatnearly forty years later, words like jus-tice, peace, tolerance and inclusionwould still be avoided like the plague bynearly all candidates for public office,hoping not to sound too soft on any-

thing?These memories and thoughts came

flooding back to me, especially as Ithought of interpreting current politicalevents for my own young children. Howdo I explain to them what it was like tohear a political speech that could bring adeep sense of hope and the power tochange ones life? How can I tell themthat it may not really matter who winselections these days, because no one isusing the right words anymore?

On the way home from Washington,

our spirits were raised when we stoppedat an Apple Festival in Lancaster Coun-ty, an event that had been organized toraise funds to fight a big box retaildevelopment proposed for local farm-land. One of the local organizers, an Amish farmer, had invited me monthsbefore to attend.

When we arrived at the festival, we were impressed right away with theturnout you could already tell fromthe orderly row-upon-row of cars that

the event was an unqualified success.Being hungry, we went right to the foodbooth to sample the results of the adver-tised pig roast. All out, theysaidanother indicator of success. For-tunately, they still had barbecued chick-en and apple slices with caramel!

The diversity of the group involvedin this grassroots effort was immediatelyapparent. As we engaged in conversationwe found out just how diverse the crowdreally was. With the impending presi-dential election on everyones mind at

The Rebirthof Hope

6


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opportunity will be lost and demandunmet.

There are other reasons to save con-ventional family farms. They too sup-port the farming infrastructure that weall need, the implement dealers, seed

suppliers, feed mills, hardware stores andthe like. They provide work for non-farm kids and the wonderful training inhow to work that goes along with it.They tend to be much more environ-mentally sensitive than the large factoryfarms that replace them. A more widelydisseminated food production system isa more secure system. And finally, theyare great neighbors and good friends.

The intermediate-term goal of thesustainable ag movement, from three tofive or seven years out, is education. Cer-

tainly there is a lot of learning going onand education is an ongoing effort. Butthe education I am talking about is theeducation that will prepare us for thelong-term goal of sustainable agricul-ture, the complete transformation ofagriculture as we know it.

Part of this education will occurwithin the farming community itself as we discover new ways of growing foodthat entail less tillage and less off-farminput. Eaters, however, will drive muchof it, as they learn about nutrition and

its relationship to health. They willdemand food that is raised to providemaximum nutrition and that willrequire new farming methods. However,we will not have an opportunity to reachthe intermediate and long-term goals ifwe lose the family farmers that we havenow.

So I encourage you to buy from localfamily farmers even if you are not incomplete agreement with their farmingmethods. Get into relationships with

these folks and conversations if possible.I find that when I am a customer, mycomments are taken much more serious-ly than when I am seen as an outsidethreat.

And I am a supporter; I care aboutfamily farmers of every kind. I dare notallow my preference for sustainablefarming methods to keep me from beingin a relationship with and supportingmy local conventional family farmers.Lets remember that we are all in thistogether. I

Presiden

tsCorner

By Kim Miller As we contemplate taking the next

steps in the sustainable agriculturemovement, it seems to me that we needto know both where we are today and if not exact location what directionwe must head. I think many of us have agood idea of the current state of agricul-ture today. We see family farms, those

that provide a residence and a living forone family, under intense financial pres-sure. We also see an institutional andgovernmental bias toward large corpo-rately owned and vertically integratedagricultural enterprises. Nutrition asprovided by nature is de-emphasized infavor of chemical additives or a disregardfor nutrition altogether. Eaters arethought of as gullible consumers and tryto hold up their end of the bargain withindustry by remaining ignorant.

Happily many Eaters are breaking

ranks with their brothers and sisters inthe consuming mass and beginning todemand food that is healthy and nutri-tious. Some are even willing to pay a fairprice for that food. But in general, food,health and farming in this country areseen as being only casually related toeach other.

Those of us in the movement knownas sustainable agriculture know it justisnt so. The viability of family farms isdirectly related to the quality of the food

produced in this great country andtherefore the health of the Eaters as well.I submit there is a direct correlationbetween the deteriorating health ofEaters in this nation and the demise ofthe family farm. And so, in the shortterm we must do everything in ourpower to keep family farmers in busi-ness.

How do I think we can reach the nextlevel in the movement? I think in theshort term, say the next three to fiveyears, as we move to a fully sustainable

agricultural system we need to stopthe loss of family farmers. Some of us,myself included, have had an attitudenot much different from the proponentsof big ag the get big or get out crowd.

The notion that a farmer shouldalways seek to expand his operation orquit farming is simply wrong. Itassumes, among several bad ideas, thatwhat this country needs is less farmers.This is counterproductive to the healthof the nations Eaters as well as the ruraleconomy and the environment. And yet

many of us in the sustainable movementhave acted as though farmers should getsustainable (or organic) or get out. Wecan no longer afford this attitude.

We simply cannot afford to lose anymore family farms. We need to remem-ber that we may object to the farmingmethod but not to the farmer. There istoo much farming skill held by familyfarmers to want to see it lost in an argu-ment over methods and practices.

In fact one of the hallmarks of family

farmers is their ability to learn and adaptto alternative methods, as the situationrequires.

So as Eaters awaken from their sleep-walking through the aisles of Wal-Mart,in a nightmare of a shopping cart full ofover processed and non-nutritious fooditems, they will shriek and run to thenearest purveyor of fresh and local food.Let this be a family farmer who oncefarmed conventionally but seizes theopportunity to supply this growingdemand. If the farmer is gone, the

From Hereto There

7

Many Eaters are breaking

ranks with the consuming

mass and are beginning to

demand food that is healthy

and nutritious


8/24

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will be sent to PASA members in thewestern region.

By Leah TewksburyRecently I spoke with some of the

Northcentral/Eastern region PASAmembers about the groups upcomingpotluck usually scheduled in March. Wetossed around the idea of having somelearning sessions about topics of interestto our members. We thought it might bea nice idea to partner good eating withsome educational possibilities thetopics being whatever people are inter-ested in learning more about. This proj-ect idea is in complete infancy, but I would invite you to think about someideas and pose them back to the listservegroup (or by contacting me directly).

From the suggestions, maybe we can getsomething a bit more formal planned forthe potluck event.

For example, Bucky Ziegler men-tioned his interest in learning moreabout food storage and preparation ofheirloom vegetables, since often theseunusual varieties don't look much (oreven taste much) like some of the more

9

RegionalMarketing

IWestern Regional MeetingsIn October Jack and Dale Duff host-

ed the second membership meeting inregion. Over 30 members came and weall enjoyed hot cider, good food and atour of Blackberry Meadows Farm.

I PASA Field Days for 2005The western office will again be

working with Heather House to designfield days for 2005. Current ideasinclude: whole farm design for vegetableand livestock productions, cheesemak-ing, urban farming, developing a meatCSA, flower production, and value-added dairy. If any members have otherideas or would like to host one of thesefield days, please contact David Eson at412-697-0411.

I New Staff at PASAWestern Regional Office

PASA will add two new staff to its western office in December. The newpositions will focus on the Buy Fresh BuyLocal Campaign and direct marketingprograms. Once the staff is hired, con-tact information for the new employees

WESTERN

NORTHCENTRAL/EASTERN

Timber Framers Team Up

With Regional FarmersBy Lauren Smith

Timber framers are always fascinated by all the natural forces, tech-

niques and craftsmanship that hold together a strong and beautiful build-

ing. They care about the underpinnings of a great meal as well,

understanding the care, hard work, skill and whims of nature that put good

food on our plates.

The Timber Framers Guild (TFG) held their 20th Eastern Conference

recently at Seven Spring Mountain Resort in Somerset County, and want-

ed regionally and sustainable produced foods for the event. Will Beemer,

PASA member and co-director of the TFG came to our 14th annual con-

ference last February and was mighty impressed with not only the healthy

and delicious sustainable fare, but also the efforts of PASA in procuring the

food and the conference centers willingness to work in this uniquefarm to

chefrelationship. He asked PASA to help organize a Pennsylvania meal for

their conference, and make sure you include that Jamison Farm lamb we

had at the banquet last night, that was terrific!

Sure thing Will, your wish was our command! It was a pleasure to work

with PASA farmers in gathering the fine and fresh produce, meats, dairy

and eggs for the timber framers. And none of this would have been possi-

ble without the willing enthusiasm of Seven Springs Banquet Services.

Thank you Jamison Farm, Raised Right Poultry, Wil-Den Family Farms,

Tait Farm Foods, Tuscarora Organic Growers Coop, Harvest Valley Farms,

Green Valley Dairy, and LeRaysville Cheese Factory for contributing. I

common varieties. This would be a fun,

colorful, and tasty class for those inter-

ested. We thought maybe having 2 or 3

such sessions (4560 minutes) on any

type of topic that seems to generate

interest, would make for an interactive,

edcuational get together for our tradi-

tional potluck gathering. Additonally,

this year's PASA conference has a focuson healthy living and healthy choices, so

maybe our regional get-together could

springboard from that theme. Maybe a

learning session on nutrition? Maybe a

session on healthful living choices? Eco-

logically sound cleaning methods and

products?

If any members in our region have

further suggestions, please contact me

with your ideas and/or if you would be

willing to participate in the instruction

of such topics.

Northcentral/Eastern regional mem-

bers can post their suggestions by send-

ing an e-mail to the listserve at

PASAnorthcentral/[email protected]

om or contact Leah Tewksbury at

[email protected] or by phone: 570-437-

2620.


10/2410

ple, Milk Taste-Testing, Making Com-post, and Pennsylvania Apple Tasting.The children loved the hands-on natureof the activities, many of whichaddressed Pennsylvania Academic Stan-dards for Environmental Education.

At lunch time, students and teachers

were treated to a potato, salad and dairybar featuring the best of local Pennsylva-nia harvest. Locally grown items servedincluded fresh picked lettuce, red ripetomatoes, candied butternut squash, andfarm fresh ice cream and milk. This meal was a marked change from the regularheat-and-serve fare, and the kids gob-bled it up!

It was a special day, but the learning wont stop there. Seventeen Dilworthteachers were awarded $100 mini-grantsto conduct lessons through-out the

school year that will empower studentsto make nutritious choices while recog-nizing the vast bounty of Pennsylvania.PASA hopes to continue offering pro-gramming that encourages young kids todevelop more conscientious eatinghabits, both for the sake of their healthand their regional farms.

Local Food Day was underwrittenby a generous grant from the Pennsylva-nia Nutrition Education Network. I

Educational

Outreach

By Heather House What do you get when you marry

nutrition education with Pennsylvaniaagriculture? Delicious, locally grown

food in public schools! This September,PASA worked hard with volunteer par-ents, Principle Robert OKeefe andDirector of Pittsburgh Public SchoolFood Services Danny Seymour to pres-ent Local Foods Day at Dilworth Tra-ditional Academy for the Arts andHumanities.

Dilworth, located in East Liberty, is atypical city school with little greenery.You can imagine the kids surprise whena mini-farm was built on Dilworthssmall front lawn. The mini-farm consist-

ed of a few farm animals and learningstations which featured interactive les-sons on nutrition and Pennsylvania agri-culture.

Beaver Countys Dairy PrincessEmily Caldwell and her mother Vickyhosted a station with their calf, Patty.Many of the kids didnt recognize thecalf as a cow. They asked, Is that a don-key? or exclaimed, Thats not a cow! Itsbrown! The Caldwells seemed to enjoy

teaching the students about cows, milkand farm life. The children definitelyenjoyed the schools unusual visitor.

Other partners, including AlleghenyCooperative Extension, Greater Pitts-burgh Food Bank, Pittsburgh Board ofEducation IPM Specialists, MildredsDaughters Urban Farm, Phipps Conser-vatory, and Keystone Development Cen-ter, offered exciting stations like IPMRoach Races, Pennsylvania Potato Peo-

City School Hosts Farm Fresh Fun!

Many Dilworth students asked Is it a donkey?

as this particular student fell in love with Patty

the cow.


11/24

ey and Bridgen sell their birds direct tothe consumer, while Reese works withHeritage Foods to market 8,000 turkeyseach year. Todd Wickstrom describedHeritage Foods goal of bringing togeth-er farmers producing humanely and nat-

urally raised products with consumers who appreciate the quality these foodsoffer and who are willing to pay extra forit. Heritage Foods plans to provide afully traceable label for each food thattracks each step of production, fromgenetics through feed and managementpractices to slaughtering. His advice togrowers is to start small and produce aquality product.

With the help of the Townlineturkeys and a Maryland pair of BourbonReds, Reese offered the participants

hands-on instruction in assessing aturkeys quality as breeding stock, plac-ing particular emphasis on the back,legs, breast, and keel. He clarified thedifferences among the Midget White, White Holland, and Beltsville SmallWhite varieties. Taking examples of eachvariety in turn, he discussed the colorpatterns mandated by the standards forBronze, Narragansett, Slate, Black, Jer-sey Buff, and Bourbon Red turkeys.

Marjorie Bender of the ALBCexplained recent research findings show-

ing that several standard varieties of nat-urally mating turkeys are more diseaseresistant than industrial strains. Thesefindings show standard turkeys are bettersuited for range production compared totheir industrial, broad-beasted counter-parts. Standard turkey varieties also offera robust immune system, with low mor-tality rates, ability to mate naturally,excellent hatchability, active foraging,increased levels of endogenous vitaminC, intelligence and overall attractiveness.

Bender is quick to note The work ofconserving heritage turkeys is far fromcomplete. If, through the efforts ofhatcheries and the commitment and pas-sion of individual breeders, the cycle ofsupply and demand for heritage turkeyscontinues to increase, turkeys may berestored to safe numbers and a secureniche in agriculture.

To learn more contact the AmericanLivestock Breed Conservancy (ALBC)by calling 919-542-5407 or visitingwww.albc-usa.org.I

Indiana and Canada!Standard turkeys are those for which

the American Poultry Association hasestablished standards of perfection the Bronze, Narragansett, White Hol-land, Black, Slate, Bourbon Red,Beltsville Small White, and Royal Palm.While rare today, these varieties made upmost commercial turkey productionbefore the development of the broad-breasted varieties in the 1960s. Todaysturkeys have been selected to maximizebreast meat and as a result can no longerbreed naturally. At the same time, genet-ic diversity has largely been lost. Stan-

dard turkey varieties offer potential forhardy, healthy birds that can be raisedusing less intensive, humane feeding andmanagement practices, while offeringexcellent flavor and consumer appeal.

Townline Farm Poultry Reserve, theLinesville, PA farm of PASA membersBill Yockey and Dayna Bridgen hostedthis two-day event. The farm specializesin raising standard varieties of turkeysfor the holiday market. According to Yockey, there are two good reasons toraise Heritage Turkeys, First, you are

helping to preserve a genetic base that isactually very important to all of us. Sec-ondly, you are helping to preserve a finetasting and healthy food for the table.This is important in a world where mostfood is becoming processed and homog-enized to the point of being tasteless.

In addition to Yockey and Bridgen,presenters included Marjorie Bender, ALBCs standard turkeys research andconservationist; Frank Reese, Jr., ofGood Shepherd Ranch in Lindsborg,

KS, one of the nations leading propo-nents of turkey conservation and a grow-er and breeder for over 40 years; andTodd Wickstrom, founder of HeritageFoods, a business dedicated to helpingfarmers market their artisan foods.

If interested in raising standardturkeys, it is important to consider eachphase of production to make sure enter-ing the market is economical. Identify-ing a feed source and determining howthe birds will be processed for the tableare important questions to ask before

investing large numbers of youngturkeys called poults.

A producers first challenge may belocating sources of standard varietypoults. Demand is beginning to recoverand most varieties are available from

hatcheries by mail. It may also be possi-ble to buy them from individual breed-ers, many of whom are PASA or ALBCmembers. Frank Reese acknowledgedthe contributions of several great stan-dard turkey breeders, including NormanKardosh and Sadie Caldwell, whilestressing the importance of developing anew generation of breeders to sustainand add to their accomplishments.

It is important to allow at least 24 weeks for standard varieties to reachmaturity as poults are brooded

indoors for the first six weeks. Duringthis time, they are fed a high-proteindiet, while controlling temperature andmaintaining sanitation are essential.

Introducing older poults to pasturepresents another challenge. Yockey andBridgen led a tour of the field housesand enclosed pastures on which theyraise their turkeys from six weeks tomaturity. The field houses offer theturkeys shade and protection from theelements. During their first weeks out-doors, the turkeys move freely between

field house and pasture during the day,but are confined in the field house atnight. Heritage Turkeys are able to beraised in a natural pastured atmosphere which is user friendly for them andallows them to live actual lives free ofconfinement and the resulting need forantibiotics, beak clipping, and otherunnatural practices, says Yockey.

As they mature, the Townline turkeysare given the option of spending thenight on roosts in the pasture.Yockey

and Bridgen maintain a herd of donkeysthat patrols the perimeter of the pastureand protects the turkeys from predators.Frank Reese also mentioned his successwith using both llamas and dogs to pro-tect his flocks on his ranch in Kansas.

Back at the barn, the discussionturned to the business of harvesting andmarketing. All the presenters agreed onthe importance of becoming familiar with local laws and regulations thatapply to processing, packaging, labeling,and retailing the finished product. Yock-

11

Heritage Turkeys

continued from page 1


12/2412

Consu

merNews

Available fromLocal Growers Now

Beets ............................................July to Dec.

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

Cauliflower .............................. Sept to Nov.

Celery .........................................June to Feb.Cornpop ................................ Sept.to Dec.

Gourds ...................................... Sept. to Nov.

Indian Corn ............................ Sept. to Nov.

Parsnips ..................................... Sept.to Dec.

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

Pumpkinspie, sugar ............. Sept., Nov.

Squashwinter ..................... Sept.to Dec.

Tomatoesgreenhouses .... Oct to Dec.

Turnips .............................. Sept.to January

Ginger Baked

Delicata Squash

This is a beautifully simple and com-pletely delicious recipe. During the fall,we eat this at least once a week with fish,chicken or pork. I like to serve it withsauted greens as well.

Ingredients:

2 Delicata Squash

Candied Ginger chopped fine4 Tablespoons Butter

Cut the Delicata squash in half lengthwise. Scoop out the seeds and discard.

In a shallow baking dish, add enough water to cover the bottom 12 up thesides. Place the squash cavity side downin the baking dish with water and bakein a 350 oven for about 2225 minutes.

Check to be sure the water doesnt allevaporate and add extra if it gets too low.

When the squash is just soft, take it outof the oven.

Turn the squash over with the cavityside up and add 1 tablespoon of butterand the chopped candied ginger to eachpiece. Return to the oven until the but-ter melts and the ginger is soft. Serveimmediately.Serves 4

Recipe courtesy Kim Tait,Tait Farm Foods

NAME TOWN COUNTY PRODUCTS

Caprine Delight Gettysburg Adams Goat Milk/Cheese

Dove Song Dairy Bernville Berks Goat Milk/Cheese

Norman or Edith Sauder Kutztown Berks Cow Milk

David or Terella Rice Williamsburg Blair Cow Milk

His Kids Dairy Wyalusing Bradford Goat Milk/Cheese

Birchwood Farms Newtown Bucks Cow Milk

Fishers Dairy Portersville Butler Cow Milk

Swiss Villa Dairy Gratz Dauphin Cow Milk/Bottled

Twin Maple Goat Dairy Millersburg Dauphin Goat Milk/Cheese

Elmer & Marthe King Aaronsburg Centre Cow Milk

Spring Bank Acres Rebersburg Centre Cow Milk/Bottled &Cow Milk Products

Camphill Village Kimberton Chester Cow Milk/Bottled

D B Messner Glenmore Chester Cow Milk

Greystone Nubians Malvern Chester Goat Milk &Goat Milk Products

Shellbark Hollow Farm West Chester Chester Goat Milk &

Goat Milk ProductsMark J Stoltzfus Mill Hall Clinton Cow Milk/Bottled &

Cheese

Travis Bountiful Acres Carlisle Cumberland Goat Milk/Cheese

Mark S Nolt Newville Cumberland Cow Milk

Wil-Ar Farm Newville Cumberland Cheese

Colonial Goat Dairy Gordenville Lancaster Goat Milk

Conestoga Valley Ephrata Lancaster Cow Milk

John Fisher Manheim Lancaster Goat Milk

Misty Creek Dairy Leola Lancaster Goat Milk

King Fisher Dairy Elizabethtown Lancaster Cow Milk

Country Side Dairy Paradise Lancaster Cow Milk

Greenhills Farm Quarryville Lancaster Cheese

Green Valley Farm Kirkwood Lancaster CheesePauker Farm Myerstown Lebanon Cow Milk

Red Gate Farm Palmyra Lebanon Goat Milk

Hendricks Farm Telford Montgomery Cow Milk/Cheese

Windswept Farm Bethlehem Northampton Goat Milk

Elly Hushour Nazareth Northampton Goat Milk

Kleins Farmhouse Creamery Easton Northampton Cow Milk/Cheese

Hilltop Meadow Farm Pine Grove Schuylkill Cow Milk/Cheese

Dianna Hersman Polk Venango Cow Milk

Melvin Franicola Darragh Westmoreland Cow Milk

Norma J.Warner York York Goat Milk

Stump Acres Dairy York York Cow Milk

List of Producers with Raw Milk& Raw Milk Cheese Permits in PA (October 2004)

Opportunities for consumers in and around Pennsylvania to access quality raw milk and

raw milk products continue to expand. Following is a list provided by the Pennsylvania

Department of Agriculture (PDA) showing the names of those farms/farmers who currently

hold a permit to sell milk, cheese or other products derived from either cows or goats.

Most permits allow consumers to bring their own containers directly to the farm for fill-

ing, while a few farms, as specified in the list,have permits allowing them to sell milk that has

been "bottled" by the farmer.Milk products permits, as shown, indicate farms that sell pas-

teurized products like yogurt, butter and cottage cheese unpasteurized products of this

nature can be arranged directly with many of the farmers listed through a private contract.

For more information, please contact PASA or the Division of Milk Sanitation at PDA.


13/24

This is our second year offeringgift collections in collaborationwith the Pennsylvania Association

for Sustainable Agriculture (PASA).

Each collection is filled with prod-

ucts produced by PASA members

and includes an enclosure introduc-

ing the family farms, as well as 6

blank gift cards from our Buy Fresh,Buy Local campaign. Tait Farm will

donate 15% of the proceeds from the

sale of these baskets to PASA.

This is a great way to give gifts of

good taste, while also supporting

Pennsylvania family farms.

To order, call Tait Farm at:800-787-2716

or order online by visiting:www.taitfarmfoods.com

The Sustainable Breakfast BasketWe have all been told that breakfast is the

most important meal of the day. This delicious

collection includes Tait Farm Foods Strawberry

Rhubarb Conserves & Golden Corn Pancake

Mix, Macneals Maple Syrup, Keene Family

Farm Apple Essence, Lost Hollow Honey Bear,

Sombra Buena Organic Coffee Beans (roasted

in PA), Honest Herbal Tea and 6 gift cards.$59.95

The PennsylvaniaSustainable BasketThis collection is a tribute to the diversity of

agriculture in the state and offers a bounty of

PASA produced specialty foods. Included are

Mad Mex Chips & Salsa, His Kids Dairy Choco-

late Goat Milk Fudge, Volmecke Orchards Apple-

sauce, Cooke Tavern Barn Raising Vegetable Soup

Mix, Tait Farm Foods Ginger Vinaigrette, Celebra-

tion Chutney & Golden Corn Pancake Mix, Deme-

ters Black Raspberry Jam, Macneal Maple Syrup,

Milky Way Farm Havarti Cheese, Honest Herbal Tea

and 6 gift cards.$89.95

Apples, Cheese and Chutney BoxIn the spirit of Pennsylvania agriculture, we offer a

beautiful Buy Fresh, Buy Local gift box filled with 8

PA grown specialty apples, Milky Way Farm Havarti

Cheese, Tait Farm Foods Celebration Chutney and 6

gift cards, all nestled in a festive green paper fill.$34.95

ADVERTISEMENT

Pennsylvania

Sustainable

Basketsfor the Holidays


14/24

$1,000

$10,000

$20,000

$5,000

$30,000

$50,000

$70,000

$90,000$100,000

$80,000

$60,000

$40,000

$25,000

$15,000

June 30

Mar 30

$80,935

October 31, 2004$84,100

$75,690

$62,000

Aug 31

PASANews

We Are Closing In On Our $100,000 Goal

Graphic courtesy of Phyllis Kipp.

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processing.Products: Full line of feeds. From broilersto horses, game birds to calves. Completefeeds or concentrates.

By Chris FullertonThis year the PASA Board of Directors set its most ambitious

fundraising goal in our history to raise $100,000 in unre-stricted funding through personal contributions.

The 2004 appeal started off with a bang as PASA received agenerous $50,000 gift from Rodale, Inc. and the Rodale family.Since then, were grateful to the hundreds of members who havehelped us meet the second half of our goal!

Since our last report, we have received about $3,000 in addi-tional contributions. This brings our total for the year to$84,100 84% of our $100,000 goal.

PASA has used these funds to continue our groundbreaking work to make great strides in improving our lives as farmers,eaters, and members of our communities. And, increasinglyPASA has been a leader in encouraging sensible public policies onfood and farming that serve and protect both farmers and theirneighbors. These initiatives will continue to yield benefits long

after this year.To be able to continue this important work, we MUST meet

or exceed our goal. We are counting on our members to con-tribute the remaining 16%, or $16,000 by December 31. In thisseason of giving, please consider the potential difference you canmake through a gift to PASA it is a real investment in ourfuture.

For your convenience, a remittance envelope is included inthis issue. To donate over the phone, please call Lauren Smith atPASA headquarters at 814-349-9856.


15/2415

PASANews

PASA MembershipMaterials Available

PASA draws its strength from the collective energy,vision and dedication of each and every member. Wehope that you will join us in working to inspire othersin your region to join us. PASA has tools available to

help spread the word aboutyour organization.

PASA PowerPoint to be used to present to groupsin your area. This presentation highlights the state ofagriculture & how actions to support sustainable agri-culture and PASA can help change the course of ourfuture.

PASA Video/DVD is also a useful tool in makingpresentations to groups. It is a moving tribute by realfarmers, giving real advice and facts about the joys andchallenges of sustainable agriculture.

PASA Brochures & Holder are useful to pass out

at farmers markets, friends & neighbors or display atyour business. We have developed two new brochuresgeared towards our largest audiences farmers andconsumers.

Contact Michele Gauger at PASA headquarters formore information on obtaining any of these materials.

15

Name .......................................................................................................................................................................................................

Daytime Phone ............................................................................ Evening Phone ............................................................................

I Yes, I will help staff the PASA booth at the 2005 PA Farm Show

II am available only the dates/times indicated below

I I can help and am flexible. Let me know when you need me

I Sorry, I cant help this year, but Id like to volunteer in the future

Wednesday, Jan 12

I 8 11 am I 11 am2 pm I 2 5 pm I 5 9 pm

Thursday, Jan 13

I 8 11 am I 11 am2 pm I 2 5 pm I 5 9 pm

Friday, Jan 14

I 8 11 am I 11 am2 pm I 2 5 pm I 5 9 pm

Saturday, Jan 15

I 8 11 am I 11 am2 pm I 2 5 pm I 5 9 pm

Saturday, Jan 8

I 8 11 am I 11 am2 pm I 2 5 pm I 5 9 pm

Sunday, Jan 9

I 8 11 am I 11 am2 pm I 2 5 pm I 5 9 pm

Monday, Jan 10

I 8 11 am I 11 am2 pm I 2 5 pm I 5 9 pm

Tuesday, Jan 11

I 8 11 am I 11 am2 pm I 2 5 pm I 5 9 pm

Farm Show is Around the Corner!The Pennsylvania Farm Show in Harrisburg is coming January

815, 2005. This will be PASAs 11th year at the largest indoor agri-cultural event in America. One reason the Farm Show attracts so

many visitors is it has something for everyone, both farmers and

non-farmers. It provides an atmosphere for everyone to walk

through,observe and educate themselves on various areas of agri-

culture.

PASA is looking for enthusiastic PASA members to help staff our

informational booth at Farm Show 2005. Please review the chart

below to see how your schedule best fits the available timeslots.Then mail, fax or call with your interest and availability. If youd

like to learn more about what volunteering at Farm Show entails,

please call Michele Gauger at PASA headquarters.

We hope to hear from you and look forward to seeing you at

the Farm Show!

Western

NorthCentral/Eastern

Southcentral Southeastern

REGIONAL CONTACTSWestern

[email protected]

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

Southeastern

[email protected]

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

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

Southcentral

[email protected]

Matt Steiman: 717-709-1995 [email protected]

NorthCentral/Eastern

[email protected]

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


16/24

ways to help farmers implement best

management practices. Theyd like to do

the right thing, but cant always bear all

of the costs.

6. What do you see as the connection

between sustainable ag and the con-

sumer?

We believe the consumer values a

whole host of products the sustainable

farmer can provide, things like the bene-fits of open space, wildlife habitat, and

decreases in soil erosion. A sustainably

operated farm can provide what the con-

sumer values, so how do you pay the

farmer for producing it? We need to cre-

ate another mechanism to help pay

farmers and ranchers for those public

benefits. I

BusinessMemb

erProfile

1. What is unique about your business? Were the only national, non-profit

focusing solely on farm and ranchlandprotection and sustainable agriculturepractices. Weve also carved out a nicheas a bridge between environmentalistsand farmers/ranchers. Weve identifiedcommon goals, and stakeholders; thereis more overlap between those groupsthan people think. Its really a powerfulcoalition when these groups unite.

2. Why did you join PASA?We've been a part of PASA for a long

time now. We actually helped start it byproviding some grant funds AFT had tosupport groups interested in beginningsustainable ag. organizations. We heardabout a group of people in Pennsylvania, which became PASA, and were able toprovide funding for a part-time directorand several on-farm research anddemonstration projects throughout thestate.

3. How has your membership been abenefit to your business?

Its very instrumental in helping uspromote our programs in Pennsylvania,and PASA has been a model for otherstates. Our mission statements are verysimilar, and we have a grass-based dairyinitiative that PASA has supported.

4. What does the term sustainablemean to you and how do you incorpo-

rate that into your business?Weve talked about that a lot over the

years! For us, sustainable includes eco-nomic and environmental considera-tions. I think what is most important forus is long-term viability of both. If it isntgoing to be economical for someone tofarm land, it will most likely be devel-oped.

5. What do you see as some of the crit-

ical issues facing agriculture and ag-related businesses today?

There are a coupleIn Pennsylvania,there is ever-increasing competition forland, and the environmental demandsplaced on farmers from the public. Thepublic is looking for the ag communityto do more, but, the question is, who isgoing to pay for it? We have to figure out

16

Pull quote

For the past 24 years,

American Farmland Trust

(AFT) has been developing

and implementing strate-

gies to stop the loss of pro-

ductive farmland and to

promote farming practices that lead to a healthy environment.

We essentially feel the current system is broken; we

believe we can do better, says Jimmy Daukas, director of com-

munications and project manager for AFTs Farm Policy

Reform Initiative.We want to transition from a commodities-

based system to a stewardship system. Our litmus test for

good farming is not size it is stewardship.

The 2002 Farm Bill increased funding for conservation pro-

grams but maintained a subsidy system that did nothing to

promote diversification of farms or other stewardship prac-

tices. So, with this three-year

project, the plan is to ensure

there is land and the markets

and a future for farming,says

Daukas.

Taxpayers spend 20 billion

dollars a year on farm programs without any clear idea of what

the money goes for, he continues. Subsidies go to a few large

producers growing a very narrow range of crops.The current

policy does not provide many incentives that encourage long-

term stewardship.

We believe the goal of the next farm bill should be to tie

future public financial support to sound land management,

he says. When youre trying to achieve public good on

private land,there should be a cost sharing, and were working

on that. Gayle Morrow

American Farmland Trust

NEW BUSINESS MEMBERS & VOLUNTEERS

PASA welcomes our

newest Business Members

BakewellReproductive

Center LLCRose Bud,AZ

Natural ScienceOrganics

Water Mill, NY

NY Farms!Candor,NY

Restora-LifeMinerals LLCJonestown,PA

PASA wishes to thank our recent vounteers

Bob Ambrose

Georgia Berner

Bill and Denise

Brownlee

Liz Buchanan

Vicky and Emily

Caldwell

Noreen Campbell

Jack and Dale Duff

Chef Bill Fuller

Ron Gargasz

Renee Hicks-Vitovich

Barbara Kline

Stacy Mates

Suzy Meyer

Heather Mikulas

Maria Moio

Susannah Myers

Karen Novak

Virginia Phillips

Wes Ramsey

Chef Craig Richards

Paul Sarver

Mindy Schwartz

Randa Shannon

Ian Smith

Cindy Stevans

Chef Martin

Thomas

Tanya Turner

Eric Van

Karin Welzel

William Wise


17/24

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to Control

Aphids Whiteflies

Spider Mites Thrips

Fungus Gnats


18/2418

and different way of seeing yourself as

part of the community picture. These

are not mere farmers. These are artisans.

Products produced are treated as a work

of art, an individual effort. These farm-

ers know that this batch of cheese will

taste different than the last because ofthe pasture the cows were in. Lamb

butchered in the spring will taste differ-

ent than in the fall. They know every

aspect of their product from the earth to

the plate. It is not an assembly line piece

to be sold in a department store but a

one of a kind work of art. How do you

put a price on that?

Is this the end of corporate con-

trolled agriculture? I dont think so. I

think no matter what we think about it,

it will always be here. My opinion isthere has to be a more level playing field.

There have to be regulations or exemp-

tions that fit what small farmers are

doing. Right now, the regulations only

favor the corporate model.

Heres an example. Several years ago

when starting the producer-only farm-

ers market mentioned previously, the

health department said we couldnt do it

unless we built a building. It turns out

that there are no state regulations for an

open-air farmers market. So the health

department decides we are all hot dog

vendors and have to pay a licensing fee

every year under this regulation. They

were not interested in working with us

in creating a way to regulate of an open-

air farmers market.

Like it or not, we are going to have

to force these changes because the

demand is there. The opportunity is

there. If the powers that be dont want to

accept these changes, then they force us

into a black market situation, which is

fine by me. After the fall of communismin Russia, the black market farmers were

the only ones who survived.

If we can gain converts from the old

religion to the new, then we can create

more opportunities and more outlets for

farmers to market and control their own

goods. Given the growing sentiment

regarding the old corporate religion, the

question to ask ourselves is what do we

want communities of corporations or

of artists? I

AFarmers

-EyeView

By Brian Moyer, PASA board member

Green Haven FarmOnce upon a time we had a religionin this country called corporateAmerica, where its followers believed insuch lofty ideas as job security, healthcare, community responsibility, profitsand retirement. Now that corporatefaith has started to crumble on all points no more job security, decreasedhealth benefits, and no communityresponsibility, one should be surprisedour economy isnt worse than it is.

What will replace the old religion?

Maybe its a return to an older faith in one another, neighbors, communityand local businesses. This may seem ide-alistic but it is happening.

Something as small as a farmers mar-ket is a perfect example. The first pro-ducer-only market in Montgomery,Co. was started several years ago. Thisyear there are five, along with new mar-kets in surrounding counties and plansfor more next year. Failure of corporatetrust and the economy may be one rea-son for the markets success. People

know the farmers names, know how thefood was produced and pay a fair pricefor quality.

However, a farmers market cant holdthe faith alone. Other pillars of support,with each being a great business oppor-tunity. Businesses that can help farmers,build communities, and put our trustback into a basic right like clean, healthyfood. These businesses should be smalland designed to meet specific needs ofthe community, such as meat and poul-

try processing, fruit and vegetable pro-cessing, fiber processing, local marketingorganizations, and maybe the return ofthe mom and pop stores specializing inlocal foods.

Think this is a dream? There aresmall changes happening all around us,small farms growing and expanding,some not able to keep up with demand.

Part of reason for this success may bethe fact that only 2% of the populationis involved with farming. What percentof that 2% is farming sustainably? In

other words, there is a tiny group of peo-

ple trying to serve a very large group.Therefore an infrastructure is neededthat can support these small farms thatare strengthening all across the country.If most of the population is urbanized orsuburbanized, then ways are needed toconnect local food to these people, whilemaintaining the producer/consumerconnection. Education, good marketing,and small business that supports produc-ers will go a long way to preserve smallfarms, while keeping large corporatefarms out of their communities.

Building local infrastructure thatsupports small regional business isrequired. At this moment there is almostnothing. The U.S. Department of Agri-culture and state regulations have moreto do with regulating large agribusinessthan small farms, which explains whymany small businesses went under. Theycould not afford to keep up withincreased regulations. Maybe these regu-lations are needed to be protected frombig business but if Im a small businessowner in a community were everyone

knows me, and I do something wrong, word spreads quickly and Im out ofbusiness. Maybe that is how it should be.No tax dollars spent on governmentinvestigations, no useless recalls of prod-ucts that have long since left the shelvesand were probably consumed.

Food safety became more of an issue when food production became morecorporate. Lets face it, food is no longerlocal. Its not even regional! Its interna-tional. The moment shipments of mas-

sive amounts of food began the goalmoved. The goal has nothing to do withquality it is quantity. Thats wheresmall farmers come in.

It would seem this idea of quality notquantity flies in the face of agriculturetoday. Get big or get out, more pro-duction means more profit. Yet manyfarms are Getting small and getting in.Young folks, older folks, folks born intoagriculture and those who come from adifferent career altogether. These ideasrequire a different view of agriculture

Loosing Our Religion

18


19/24

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20/24

The Grapevineby Michele Gauger

Edito

rsCorner

Effectiveness of USDA

Programs in Serving Small Farms

Is Focus of New Report

The Wallace Center recently released the

results of a study of the effectiveness of

selected USDA programs in serving the

needs of small farms. The main finding is

that most of the programs have not been

evaluated,so their success in enhancing theeconomic well-being of the nations small

farms is not known. The study focused on 19

programs housed within seven agencies or

offices of the U.S. Department of Agriculture.

The programs provide support for conserva-

tion, product and market development,

farmland preservation, general farm opera-

tions, and other efforts. Sixteen of the 19

programs either explicitly or more ambigu-

ously intend to assist small farms through

grants for research and other services, direct

payments, loans or technical and informa-

tion assistance. Only two of the programs,

the Conservation Reserve Program and the

Direct and Guaranteed Operating and Own-

ership of Loans program, have been formal-

ly evaluated as to the extent of support

given to small farms. Both are administered

by the Farm Service Agency. No evaluations

have actually measured the effectiveness of

these programs in fulfilling the objective of

enhancing small farm viability.

The full report is available in PDF format

at www.winrock.org/wallace.For more infor-

mation contact the Henry A. Wallace Centerfor Agricultural & Environmental Policy, Win-

rock International, 1621 N. Kent Street, Suite

1200, Arlington, VA 22209; phone 703-525-

9430 ext. 675; [email protected].

Creating Successful

Farm-to-School Programs

Institutional cafeterias that incorporate

farm fresh products benefit both our

nations students and our nations farmers;

children have the opportunity to eat

healthy, nutritious produce while the viabili-

ty of regional farms improves as community

dollars flow into community-owned busi-

nesses.

Close to 400 school districts across the

country now purchase foods from local

farmers. Through farm to cafeteria projects,

students are more inclined to eat fresh fruits

and vegetables, adopt healthier eating

habits in general, and, as adults, becomesupportive consumers of local, family farms.

Serving local and organic foods is a national

trend in colleges and universities: hundreds

of colleges and universities are exploring

opportunities to offer locally produced

foods. In the Northeast, for instance, the

number of colleges and universities buying

products from local farmers for campus din-

ing halls has nearly doubled over the past

two years.

Despite the growing number of farm to

cafeteria projects, there are many critical

pieces that need to be addressed in order for

a project to be successful.The new publica-

tion, Linking Farms with Schools: A Guide to

Understanding Farm-to-School Programs for

Schools, Farmers and Organizers, details the

benefits, challenges, and strategies for suc-

cess for building successful farm to school

projects and includes case studies of innova-

tive projects and a comprehensive resource

list.The new Farmer Resource Guide: Manag-

ing Risk Through Sales to Educational Institu-

tions is an extensive compilation of

resources that address the many differentissues within farm to institutional purchas-

ing projects, including how to approach

food service directors, how to organize sup-

ply and distribution of the products, charac-

teristics of different institutions, pricing

issues, and several case studies of different

types of farm to institution projects.Through

funding from the USDAs Risk Management

Agency,the Community Food Security Coali-

tion and the Occidental College Center for

Food and Justice these materials were devel-

oped for growers to learn effective strate-

20

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GRO

WERS

D

ISCO

UNT L ABE

L

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[email protected]

request a free catalog

1-800-693-1572

We design and print labelsfor berries, vegetables,

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

pastured poultry

labels for almost anythingg!

SERVING GROWERSSINCE 1975

gies for selling to institutions.

For more information, contact Marion

Kalb, CFSCs National Farm-to-School Pro-

gram Director at 530-756-8518 Ext. 32 or

[email protected]. To order both the

Linking Farms with Schools and the Farmer

Resource Guide, contact Maya Hagege/ CFSC

at 310-822-5410 or go to: www.foodsecuri-

ty.org


21/24

Located on seven acres of the Cromwell Val-

ley Park in Baltimore County, the CSA pro-

vides organic produce for 120 shareholders.

The right candidate has experience growing

a crop of diverse organic vegetables. Experi-

ence working in a CSA environment a plus.

The CSA has an established volunteer board

of directors to assist with administrative

tasks. The perfect opportunity for someone

who wants an established farm, subscriber

base,and the convenience of a nearby major

metropolitan area. Please call 410-880-2428

and leave your contact information or send

a detailed list of your experience to:

Cromwell Valley CSA, P.O. Box 9707, Balti-

more, MD 21284, or email to

[email protected].

WANTED Experienced farmer(s) looking

for low-risk opportunity to farm on his/her

own.5-10 acres of certified land in Lancaster

Co., with greenhouse, machinery, barn avail-

able to rent by the seaon. Established CSA

for 8 years, farmers markets and wholesale

opportunities close by.For more information

contact Katy Heinzel, Simple Gifts Farm,

2121 River Road,Washington Boro, PA 17582;

717 684-5210; [email protected]

ORGANIC CROPS PRODUCTION POSI-

TIONS AVAILABLE for 2005 season May-

October at Heifer Internationals Overlook

Farm in Rutland, MA. Overlook is a working

farm & educational center that teachesabout hunger and poverty issues. Garden

volunteers grow on 3 acres, lead work

groups and educational programs. Also

small-scale aquaculture, crops from around

the world,& horse power come learn with

us! 50 hour week; stipend starts at

$250/month, then increases by $50 every 3

months.Americorps credit may be available.

$600 bonus for 6-month stay! Housing/veg-

gies provided. Call Dave or Carolyn,508-886-

2221 or email [email protected]

SUSTAINABLE AG/EDUCATION POSI-TIONS at Heifer Internationals Overlook

Farm in Rutland, MA: See www.heifer.org for

details about Heifer. Live & work on our farm

for 112 months. Stipend starts at

$250/month, increases by $50 every 3

months.Americorps credit may be available.

Housing/some food provided.Work 6 days a

week with livestock,leading group tours and

education sessions about hunger/poverty, &

special events. To inquire about a volunteer

position, call or email Sue Collette at 508-

886-2221 or [email protected].

Clas

sifiedAds

FARM MANAGER WANTED McLeod

Creamery, a Virginia-based, organic, grass-

based dairy. Manager will oversee a staff of

eight including cheesemaking & dairy staff.

Farm manager will direct all aspects of

newly developing certified organic farm.

McLeod Creamery has more than 100 Ayr-

shires grazing on a gorgeous 560 acre farman hour west of Washington, DC and makes

raw-milk cheeses, fresh cheeses, butter and

ricotta. In addition we have a modest beef,

hog and lamb program. Farm manager is

also responsible for the land program, build-

ings and machinery. Qualifications include

organizational abilities, knowledge of and

commitment to organic farming, business

and communication skills and financial lead-

ership. Salary negotiable, depending on

experience, with benefits that include hous-

ing. E-mail: [email protected]

FOR RENT 2 fields;one 44 acres the other

37 acres. Located in New Smithville in Lehigh

County on old route 22. Owner wishes to

rent fields to someone willing to raise organ-

ic crops. No livestock. Contact Benson Stet-

tler 610-285-6432.

HOUSE FOR SALE in Crafton Borough,

just outside of Pittsburgh city limits. One-

third-acre lot including house, with veg-

etable/flower beds certified organic by PCO.

Convenient to downtown/airport bus way.

Perfect for the sustainable urban gardener!

Call 724-796-2441 for more information.

PROPERTY SEARCH PASA member in

search of a farmette/land (zoned ag.). I

would like it to be within an hour of Philadel-

phia and be able to keep small animals and

poultry,while growing produce and flowers.

An old house or barn would be nice. So

maybe your neighbor is thinking of retiring

or selling some land 10 -plus acres.If you can

help in the search, call Tony Giunta at 215-

336-3660.

SHARED BUSINESS VENTURES We own

and operate a start-up organic farm in Berks

County, PA, initially focused on grass-based

livestock. Were interested in speaking with

folks who have strong, creative interests in

developing or being part of a sustainable

agriculture business, but who may lack the

farm or resource base to do so.We believe a

diversified and integrated farm business fur-

thers sustainability and improves the likeli-

hood of business success. Were open to

shared business ventures, cooperatives,

lease arrangements, etc. Con

nov-dec 2004 passages newsletter, pennsylvania association for sustainable agriculture

Documents