Saturday MorningJoin us for the PASAbilities Leadership Award Seriesas the recipients of the Sustainable Ag Leadershipand the Sustainable Ag Business Leader Awards takethe stage to share stories and inspire us. Specialthanks to Kimberton Whole Foods, a former award

winner, for their support of the PASAbilities Leadership Award Seriesand Saturday’s plenary session!

PASAbilities Plenary & Award Series

Following the PASAbilities awardwinners, main speaker Ben Hewittwill take the stage to explore theinterconnectedness between food,community, wealth, health, nature andourselves. Ben is best known for his2010 book The Town That Food Saved,which chronicles the story ofHardwick, VT, and the efforts toblueprint and implement a localized food system. His more recent book,Making Supper Safe, explores the relationship between humans and thebacteria they consume, and how this should inform our food regulatorystandards. Ben was born in Vermont and raised on a 160-acrehomestead with no running water or electricity. He now farms andwrites in Cabot, Vermont, where he lives with his wife Penny and sonsFinlay and Rye in a self-built home that is powered by solar and wind.His upcoming book is titled SAVED: How to Break the Spell of Money,Live Well, and Change the World. An energetic and provocative speaker,Ben believes that not only must we reconsider our relationship to foodand agriculture, but also to wealth and community.

1

Friday morning keynoter CharlesEisenstein is a world-renownedspeaker and the author of Sacred Eco -nomics. Charles is a teacher, speakerand writer focusing on themes ofcivilization, consciousness, money and human cultural evolution. Hisprimary writings are the books TheAscent of Humanity and SacredEconomics. As a child, Charles was always consumed by questions like,“Where did I come from?”, “Why am I here?”, “Where am I going?” Aftergraduating from Yale University with a degree in Mathematics andPhilosophy, he traveled to Taiwan, where he learned Chinese andworked as a translator while acquiring a broad education in Easternspiritual traditions, health, nutrition, globalization, physics and biology.In his late 20s, crises in health, marriage and money took him through aperiod of years that forced him to let go of a “life under control”, accepthelp and ultimately discover a generous universe that meets needs inunexpected ways. Charles has three sons, is remarried and now lives inHarrisburg, PA where he is focusing more intensely on his work.

Becky & Don Kretschmannof Kretschmann Farm inRochester, PA have beenproviding Pittsburgh areacustomers with organicallygrown produce and fruitssince 1972. Recently Donunearthed an old newspaperarticle about the farm circa1977. It quoted a localcounty extension agentsaying that Becky and Donwere doing this “organicsomething”, but that it would never be commercially successful.Says Don, “Becky and I feel our entire lives have been devoted toproving organic agriculture could thrive.” Their current 80-acrefarm supports a 1,300 member Community Supported Agriculture(CSA) operation.

Charles EisensteinOpening Keynoter

Becky & Don Kretschmann, Kretschmann FarmSustainable Ag Leadership Award

The Tuscarora Organic Growers (TOG) Cooperative began in 1988when a group of neighboring organic fruit and vegetable farmersdiscussed the possibility of joining forces in the marketing of theirproducts. By working together, they could coordinate cropproduction to complement one another rather than compete andthey could enjoy economies of scale in shipping and selling. Eachsuccessive season at TOG has brought steady growth in sales as wellas diversity, season length andprofessionalism. The business isowned by the farmers it serves.Jeff Taylor, General Manager ofthe Tuscarora Organic Growers(TOG) Cooperative located inHustontown, PA, will accept theSustainable Ag Business LeaderAward on behalf of the company.

Tuscarora Organic Growers CooperativeSustainable Ag Business Leader Award

Friday MorningJoin the leaders from within PASA and thesustainable agriculture movement as we kick offthe main conference. Special thanks to LadyMoon Farms for their support of Friday’s openingkeynote!

Opening Session & Keynote Speech

Ben HewittPASAbilities Main Speaker

FEATURED SPEAKERS

8

TRACK 1New & Beginning FarmersPenn State Ag ArenaPresenters: Susan Pengelly, Misty Knoll Farm &Susan Parry, NRCS; Bill Lamont, Penn StateUniversity; Doug Schauffler & Aaron Yoder,Penn State University; Sara Runkel, Great BendFarm; Bill Kitsch, MidAtlantic Farm Credit;Katie College, Stoney Creek Iris & Cool BeansCSA & Patty Neiner, PA Women’s AgriculturalNetwork• Considerations, Design & Layout for Permanent & Portable Fencing & for Irrigation• Machinery & Human-Powered EquipmentSelection, Safe Use & Maintenance• The Business Side of Sustainability• Fostering Farm Relationships: Families,Partners & Mentors

WEDNESDAY, FEB 6

TRACK 3Adding Year-Round Production toYour Farm with High TunnelsPresenter: Steve Moore, Elon University• Capturing Sunlight: The Why, Where &How of Design• Constructing & Maintaining Your HighTunnel• Healthy High Tunnels: Managing for Soil &Plant Health• Crop Planning for Year-Round Production& Profit

TRACK 4Beekeeping for the Future: A Workshop for Aspiring & BeginningBeekeepersPresenter: Bill Day, Pfeiffer Center & Three FoldFarm• Rhythms of Life in the Hive & The Beekeeper’s Year• Hives, Tools & Techniques• Sourcing Your Bees• Getting Ready for Your Bees & StartingRight• Developing a Healthy Relationship withYour Bees

THURSDAY, FEB 7

TRACK 5Food with Less Fuel: The Low Energy HomesteadPresenters: Tania Slawecki & Gene Bazan, Neo-Terra; Melissa Miles, Eastern PermacultureGuild; Thom Marti, Broad Valley Orchard;Anna Santini & Brooks Miller, North MountainPastures• Starting & Maintaining Production withLess Energy• Winter Production with Passive Solar• Keeping (On) Track: Calendars, Accounts,Performance• Low-Energy Food Storage with Root Cellars & More• Preserving Food through Fermentation• Energy Dependence Discussion

TRACK 6Wholesale Success: Producing Safe Food & a Healthy Business While Managing RiskPresenters: National Good Food Network FieldGuide Team (made up of Wallace Center, FarmCredit & Morse Marketing Connections, LLC);Atina Diffley, Organic Farming Works LLC• Developing Business & Risk ManagementPlans for Successful Wholesale & FoodHub Marketing• Wholesale Success from Field to Market• Post-Harvest Handling from Field to Market• Risk Management & Successful WholesaleMarketing Strategies• Sorting & Packing for High Quality• The What, Why & How of a Food SafetyPlan• Designing or Improving Pack Sheds: A Visual Tour

PASA is pleased to offer 13 pre-conference tracks, a series of full-day intensive learning experiences. Each track focuses on a specific topic and brings together experts in the field for an in-depth look. The format allows attendees to gain a deeper knowledgeand skill of methods that can be implemented into daily operations. Pre-conference tracks are available through pre-registation only.Walk-in registrations are not available.

Funds for this program provided by

Funds for this program provided by PA Women’s Agricultural Network

Funds for this program provided by

Track OverviewPRE-CONFERENCE

TRACK 2Animal Feed & Forage: Alternatives to Corn & SoyPresenters: Mary-Howell & Klaas Martens,Lakeview Organic Grains; Jeff Mattocks, TheFertrell Company; Roman Stoltzfoos, Spring-Wood Dairy; Kathy Soder, USDA–ARS PastureSystems & Watershed Management ResearchUnit• Overview of Options; Small GrainPrimer: Harvesting, Conditioning, Stor-ing & Marketing • Feeding Small Grains: Practical RationFormulation • Sprouting Small Grains for Fodder • Translating Research to Realities:Molasses & Flax Feeding Trials

Mahlon Stoltzfus, Authorized Distributor(484) 798-4631

9

TRACK 7Goods from the Woods: Foraging, Growing & MarketingNiche Forest ProductsPresenters: Eric Burkhart, Shaver’s Creek Envi-ronmental Center; Steve Schwartz, DelawareValley Ramps; Tom Patterson, Wild Purveyors• Wild Plants & Mushrooms in Your Diet &on Your Farm• Niche Product Business Profile: DelawareValley Ramps & Wild Purveyors• Legal Requirements: Harvest & Com-merce Regulations, Insurance & Liability• Foraging to Forest Farming: Wild Mush-rooms & Wild Edible Plants• Marketing the Goods

TRACK 8Taking Your Cheesemaking to theNext LevelPresenter: Gianaclis Caldwell, Pholia Farm• DIY Microbiological Testing for Farm-stead Cheesemakers• The Beauty of Buffering — Why Acids &Mineral Balance Are the Key to MakingGreat Cheeses• Designer Cheeses• No Hassle HACCP

THURSDAY, FEB 7 cont.

TRACK 9Profitable Production & Parasite Resilient Stock in Small RuminantsPresenters: Susan Schoenian & Jeff Semler, Uni-versity of Maryland Extension; Sandra K.Miller, Painted Hand Farm; Kim Lott, KingsGap Environmental Education Center; MelanieBarkley, Maple Hollow Farm; Susan Beal, PASA• Strategies, Techniques & Experiences toFoster Parasite Resilience• Copper: Deficiencies & Excesses • Goats & Invasive Plant Management• Hands-On Preparation & Interpretationof Fecal Samples• Functional Stock for Profit & Goals: Selection Strategies, Benchmarks &Record Keeping Basics

TRACK 10Hogs Alive!Presenters: Eliza MacLean, Cane Creek Farm &Chuck Talbott, WVU Extension Service & BlackOak Holler Farm• Rotating Pigs on Pasture, into the Woods& onto Next Year’s Garden Plot• Four Seasons of Supervision & Activity atCane Creek Farm• Pig Planning: A Pig for Every Purpose &Possibility• Paper to Pigs to Paper: How to Make ThisProfitable?• Hog Health: The Basics

TRACK 11Soils, Grazing & Grass-Based LandManagement with Abe CollinsPresenter: Abe Collins, Collins Grazing, LLC• Elevating Grazing• Accelerating Soil Formation• Keyline Soil Formation & LandscapeDesign• Topsoil is the Mother of All Environmen-tal Services• Scaling Regenerative Farmer & Grazier Achievement in the Soil Age

TRACK 12Behind the Hype of Genetic Engineering: Science, Policy& AlternativesPresenters: Julie C. Dawson, Cornell University;Bill Freese, Center for Food Safety; MargaretMellon & Doug Gurian-Sherman, Union ofConcerned Scientists; David Mortensen, PennState University• The Impact of GE on Productivity, Pollu-tion Reduction, Drought Tolerance & Pes-ticide Use• Glyphosate Herbicide Resistant Weeds:What They Are, the Biotechnology Indus-try Response & Its Implications• Comparing Alternatives: Crop Breeding & Agroecology• How Policy Decisions in WashingtonAffect the Direction of Agriculture & theUse of GE

YOUTH IN FARMING TRACK: Create Your Own Farm Ventures (6th–12th Grade)Presenters: Claire, Rusty, Walker & Ashton Orner, Quiet Creek Herb Farm & EducationCenter• Discovering Your Farm Venture Passions• Tools to Make Your Farm Venture Successful• Pitching Your Youth-Led Farm Ventures• Examples of Youth-Led Farm Ventures: Carving Wooden Ornaments, GrowingShiitake Mushrooms & Making Herbal Soap

Funds for this program provided by

by Agri-Service LLC

Track OverviewPRE-CONFERENCE

Funds for this program provided by

11

See page 3 for the detailed conference schedule.

See the next page fordetailed descriptions and speaker biographies for theworkshops.

Workshops at a GlanceFRIDAY

Finding Your Niche: Creatingthe Farm that Works For YouKatie CollegeRoom 106

Understanding the Role ofEnvironmental Agent Expo-sures in Health & DiseaseRick WoychikRoom 107

Farm Advocacy 101Scott Marlow & Joel MortonRoom 108

Traditional Foods Series:Building Sustainable Com-munity Through BuyingClubs & Co-OpsElizabeth Rich & John MoodyRoom 109

Adding Wild Edible Plants toYour Farm-Based BusinessTom Patterson & SteveSchwartzRoom 202

Holistic Management™Series: Financial Planning I— Creating a Profitable,Workable Financial PlanByron SheltonRoom 203

Creating OpportunitiesThrough an On-Farm USDAPoultry Processing FacilityRobin & Mark WayRoom 204

Practical Tools for the Farm& GardenNazirahk AmenRoom 205

Practical Considerations forAdding High Tunnels to YourFarm BusinessMike BrownbackRoom 206

Farm-Scale Charcuterie &Aging Techniques Eliza McLean & Brooks MillerRoom 207

Introduction to BiodynamicsMac MeadRoom 208

Q&A SessionCharles EisensteinRoom 211

Successful Methods ofOrganic Cucumber BeetleManagement, a Tri-StateStudyElsa Sánchez, Shelby Fleisch-er & Mark GleasonSenate Suite

Putting the Attainable inSustainable AgBecca Zinn & Bill KitschRoom 203

Hoophouse Health: Salinity,Symphylans & SustainabilitySteve MooreRoom 204

Grass Cattle Reflected in theNumbers: The TussockSedge Farm StoryHenry RosenbergerRoom 205

Holistic Approaches to Managing Invasive Plants onYour Farm & in Your WoodsEric BurkhartRoom 206

Traditional Foods Series:Putting Food By, a Survey ofFood Preservation MethodsMaureen DiazRoom 207

Producing AppalachianCharcuterie with IntegratedCrop & Forest ManagementSystemsChuck TalbottRoom 208

Homeopathy for HealthyPlants & AnimalsNazirahk AmenSenate Suite

Design & Layout of PortableFencing for Soil & AnimalHealthSusan Pengelly & FabianSmithExecutive Conference Suite

Keyline Soil Formation &Landscape DesignAbe CollinsPresidents Hall 1

Beekeeping & BiodynamicsBill DayPresidents Hall 2

Education as a Value-AddedFarm ProductClaire & Rusty OrnerRoom 104

How Safe is Your Raw MilkSupply?Gianaclis CaldwellRoom 105

FRI 1:15–2:35 PM

Greenhouse Propagation &Planning for the DiversifiedFarm SystemJack AlgiereExecutive Conference Suite

Building RelationshipsAbroad: Taking a Farm SabbaticalClaire, Rusty, Ashton &Walker OrnerRoom 104

Curious Grazing for SoilHealth & Livestock PerformanceAbe CollinsRoom 105

Growing High Quality Market Vegetables BiodynamicallyMac MeadRoom 106

Why We Grow Organic, a PanelDebra Brubaker, Leslie Zuck& Roman StoltzfoosRoom 107

Meeting Nutritional Needsof Hogs While OptimizingFeed CostsJeff MattocksRoom 108

Traditional Foods Series:Raw Milk Litigation & OtherFood Rights IssuesElizabeth RichRoom 109

Integrated Pest Manage-ment: Applying the PAMSApproach & Managing Riskfor Sustainable OutcomesKaren LewotskyCANCELLED

Holistic Management™Series: Financial Planning II— Operating, Monitoring &Adapting Your Financial PlanByron SheltonRoom 203

FRI 4:10–5:30 PM

The Salmonella Chronicles, a Safe Food DiscussionBen HewittRoom 204

Is an On-Farm Cheese Business for You?Gianaclis CaldwellRoom 205

Uncommon Fruits with Market PotentialLee ReichRoom 206

Mineral Nutrition of HealthyPlantsJerry BrunettiRoom 207

Keeping the Family CowMelanie Dietrich Cochran &Susan DietrichRoom 208

Maximizing the Value ofYour Small RuminantSandra K. MillerRoom 211

Re-imagining Local: TheTransition Town MovementMarie GoodwinSenate Suite

Life in the SoilGladis ZinatiPresidents Hall 1

Sustainable & IPM Tree Fruitfor ProfitChris Reid & Ben WenkPresidents Hall 2

Birds of a Feather: BackyardPoultry BasicsBrian MoyerPresidents Hall 3

Beekeeping for the Future:Practices for TodayBill DayPresidents Hall 4

Managing Labor on a Vegetable Farm: The Key toProfitabilityJim CrawfordRoom 104

Holistic Management™Series: The Process of Decision Making & TestingOptionsByron SheltonRoom 105

Migrant Farm Labor: A Retrospective Review inPennsylvaniaSuzanne Benchoff, BrendaReyes-Lua & Jorge Pérez-RicoRoom 106

The Why & Wherefore ofBiogas SystemsMelissa Miles & Bob Ham-burgRoom 107

Sprouting Small Grains forFodder Roman StoltzfoosRoom 108

The Contribution of Value-Added Agriculture to RuralDevelopment: MeasuringImpacts & Reforming PolicyJeffrey O’HaraRoom 109

Taking the Bull by the Horns: Reinvigorating Penn-sylvania’s Farmers UnionHannah Smith-Brubaker &Kim MillerRoom 112

Animal Midwifery & Peri-Partum ConsiderationsSusan BealRoom 202

FRI 8:30–9:50 AM

Join in on the discussion sessions and regional mem-bership meetings, see page10 for full details.

FRI 2:45–3:45 PM

12

Life in the SoilGladis Zinati, Rodale InstitutePresidents Hall 1

Agricultural soil contains all major nutrientsneeded by plants. These nutrients are acces-sible to bacteria and fungi, given that theyare supplied with exudates from the plant.However, for plants to grow without nutrientlimitation, predatory organisms should bepresent around plant roots. The processesand functions performed by beneficialorganisms in the soil will be elucidated, aswell as factors that determine the full pres-ence and function of diverse soil organisms.

Dr. Gladis Zinati has 21 years of experience in sustain-able agriculture. She worked on projects related to com-post, cover crops and mycorrhizal fungi in relation tonutrient water management at the University of Floridaand Rutgers University. She has recently joined RodaleInstitute as an Associate Research Scientist, working onnutrient management systems for agronomic crops as wellas using compost and compost teas to improve crop pro-duction systems.

Sustainable & IPM Tree Fruit forProfitChris Reid, Reid’s Orchard & WineryBen Wenk, Three Springs Fruit FarmPresidents Hall 2

Diversification is key to success in today’sagricultural climate. If you’ve consideredadding fruit trees to your yearly offerings buthaven’t made the jump to planning yourorchard and budgeting your time and assetsto make it a success, this is a good place tostart. Perhaps you’re willing to go all-in onfruit production! This is how to execute thatenterprise. Presenters will be covering a lotof ground and fielding a lot of questions toprepare you to make your fruit tree endeavorworthwhile and not woefully regrettable. Youcan expect to leave this session with an ideaof what’s involved in making tree fruit pro-duction profitable with a very introductoryexplanation of more complex steps such aspruning, training and pest management — a(short) lifetime’s worth of information boileddown to the basics.

Born and raised on a diverse fruit farm in central Penn-sylvania, Chris Reid is currently pursuing his dream ofstarting a small organic greenhouse and nursery operationthat will specialize in heirloom fruits and vegetables. Hecurrently lives in northern Maryland, works at a green-house and gives the occasional talk and consultation.

Ben Wenk is a seventh generation farmer from AdamsCounty, Pennsylvania. He and his family raise 450 acres ofFood Alliance certified tree fruit plus a diverse selection ofsmall fruits and specialty vegetables to supply their retailfarmers market operation. Fruit is also marketed throughonline sales, Buyers Club deliveries, wholesale accountsand packing/processing facilities.

FRI 8:30 – 9:50 AM Birds of a Feather: Backyard PoultryBasicsBrian Moyer, Penn State ExtensionPresidents Hall 3

This session will help folks who are new to,or thinking about, raising poultry. You willlearn about layers, broilers, turkeys andtouch on other poultry as well. Brian Moyerwill cover breeds, housing, brooder manage-ment, feeders and health so you can have ageneral understanding of what it takes tohave poultry in your life.

Brian Moyer is a program assistant with Penn StateExtension at the Lehigh County office where he assistsfarmers with marketing and regulations. Brian is a pastboard member of PASA and a past board member ofAmerican Pastured Poultry Producers Association as wellas former Director for Rural Vermont, a farm advocacyorganization. Brian and his wife Holley own and operateGreen Haven Farm and raise grass-fed livestock on their 27acre farm just outside of Fleetwood in Berks County. For 14years they’ve sold chicken, eggs, lamb, pork and goat torestaurants, CSAs, farmers markets and at their farm.

Beekeeping for the Future: Practicesfor TodayBill Day, The Pfeiffer CenterPresidents Hall 4

This workshop is for beekeepers seeking tolearn and apply sustainable biodynamicpractices. Topics will include: the roles ofworkers, drones and queens in the yearly lifecycle of the hive; assessing a hive; increasingthe apiary; swarming; feeding; monitoringand treating for varroa mite and other disor-ders; and queen breeding. The emphasis willbe on understanding and fostering thesources of bees’ vitality. Practical knowledgeof bees is presumed.

Bill Day is a regular presenter at the Pfeiffer Center’spopular beekeeping workshops. His main interest is inworking with the bees to foster their vitality using methodsconsistent with biodynamic principles. Bill keeps his bees atBlue Field Farm in Blauvelt, NY.

Managing Labor on a VegetableFarm: The Key to ProfitabilityJim Crawford, New Morning FarmRoom 104

In his 40+years of vegetable farming, JimCrawford has come to realize that labor is byfar the biggest, and yet most variable andmanageable expense of the farm business.Through trial and error, Jim has developedsome systems, techniques and tools whichhave helped him as he continuously tries tomeet this most difficult and crucial chal-lenge. He is happy to share this knowledgewith younger growers.

Jim Crawford is co-owner/operator of New MorningFarm, a certified organic 95-acre vegetable farm in south-central Pennsylvania. Since 1972 the Crawfords have beengrowing diverse vegetable and berry crops for direct mar-ket in Washington, DC, the nearest big city, and through

Tuscarora Organic Growers Cooperative, of which Jim isPresident. The farm employs twelve apprentices in a well-established program and about ten other workers season-ally.

Holistic Management Series: The Process of Decision Making &Testing OptionsByron Shelton, Landmark Decisions, LLCRoom 105

Participants will learn to be more successfulin moving their farm, business, organizationor family toward their desires through learn-ing the basic concepts and process of Holis-tic Management™ decision making. Thisincludes being clear on what is being man-aged and what is desired, and consideringeconomic, ecological and social realitiessimultaneously for sound decision making.

Through Landmark Decisions LLC, Byron Sheltoninstructs Holistic Management™ whole farm planning forlivestock and crop operations in the US and Europe andproduces and markets grass-finished beef. He has man-aged ranches and farms in Colorado and Virginia includingcattle, bison, veal, lamb, hog, broiler, layer, turkey, orchard,show horse, crop, garden and guest enterprises. Byron hasserved as a founding board member of Central ColoradoFood Shed Alliance, Adjunct Instructor of Agriculture Eco-nomics at Colorado Mountain College, high school Voca-tional Agriculture Instructor and Future Farmers ofAmerica (FFA) and Young Farmer advisor.

Migrant Farm Labor: A Retrospective Review in PennsylvaniaSuzanne Benchoff, Brenda Reyes-Lua & Jorge

C. Pérez-Rico, LIU #12 Migrant EducationPrograms

Room 106

The migrant farm worker population has hadsignificant changes within the past ten years.Staff members from the Lincoln Intermedi-ate Unit #12 will provide the audience withan overview of past migrant farm workerpopulations and current day challenges toworkers, families and employers. Audiencemembers will learn of the current demo-graphics within the Commonwealth, accord-ing to the PA Dept. of Education, andopportunities for worker engagement andstability within the workforce.

Dr. Suzanne Benchoff has over 30 years in the field ofeducational and support services for migrant and refugeefarm worker children and parents. Suzanne has workedwith the PA Dept. of Education and the Lincoln Intermedi-ate Unit as a project manager for migrant education pro-gram in service provision to 30 counties in Pennsylvania.

Brenda Reyes-Lua, a Mexican immigrant and daugh-ter of a migrant farmworker, is the Program Coordinator forthe Lincoln Intermediate Unit #12 21st Century Communi-ty Learning Centers Program. She was the recipient of theLenfest Scholarship and continues to be actively involvedwith the Foundation. She also serves as a board memberfor the YWCA in Adams County, whose focus is gearedtowards eliminating racism and empowering women.

Jorge Pérez-Rico, a sociologist and a former migrant

FridayWORKSHOPS

farmworker and poultry laborer, is the Parent Coordinatorfor the Lincoln Intermediate Unit #12 Migrant EducationProgram. He also works for the Center for Public Service ofGettysburg College as a Community Liaison.

The Why & Wherefore of BiogasSystemsMelissa Miles, Two Miles Micro-FarmBob Hamburg, Omega-Alpha Recycling

SystemsRoom 107

Anaerobic digestion, or biogas systems,offer significant potential for sanitary treat-ment of organic residues, generation of aclean-burning renewable fuel, full conserva-tion of plant nutrients, carbon sequestrationand more. Most current digester efforts aimat only the largest 1–2% of agricultural oper-ations. A more integrated perspective isneeded for digestion systems which areappropriate for the other 98%. This presen-tation introduces how these systems arebeing developed worldwide.

Melissa Miles is an environmental biologist, perma-culture designer/teacher, organizer of Eastern PA Perma-culture Guild, farm manager at Two Miles Micro-Farm andthe director of the Permanent Future Institute, a regionalcenter for regenerative design consulting and education.Additionally, Melissa is a permaculture mentor for GaiaUniversity’s International Diploma in Permaculture Designprogram and co-author of Dragon Husbandry: The Whyand Wherefore of Biogas Systems.

Bob Hamburg began involvement with biogas systemsas a Peace Corps Volunteer in Nepal in the mid-1970s. Hewas responsible for installation of two moderately sized,symbiotically integrated digestion greenhouse pond sys-tems in central West Virginia. Through Omega-AlphaRecycling Systems, Bob continues working on designs,materials and regimens to symbiotically integrate biogassystems into small to medium-scale diversified agriculturaloperations.

Sprouting Small Grains for FodderRoman Stoltzfoos, SpringWood FarmRoom 108

Sprouting grains for fodder can either be thebest thing since sliced bread or a frustratingexperience, depending on who is doing thetalking. Roman Stoltzfoos shares his farmfamily’s background with sprouting, givingsome insight into the decision makingprocess of choosing to install a sproutingchamber, the considerations with set up andeconomics and — most importantly — thereal world know how they’ve gained usingthis system in their organic grass-baseddairy.

Roman Stoltzfoos and his family have been farmingsustainably and organically for over thirty years, and graz-ing for twenty. They own SpringWood Farm, a 220 acre,third-generation, certified organic farm near Kinzers, PA.The farm produces milk which is sold directly to the cus-tomer, to a co-op and to a value-added processing businessas well as chicken, eggs and turkeys.

The Contribution of Value-AddedAgriculture to Rural Development:Measuring Impacts & ReformingPolicyJeffrey O’Hara, Union of Concerned ScientistsRoom 109

Dr. Jeffrey O’Hara will discuss the economicimpacts of value-added agriculture, with aspecific emphasis on the local food andorganic dairy sectors. This presentation willinclude a literature summary of the econom-ic development impacts of sustainable agri-culture and a high-level overview ofmethodological issues. Dr. O’Hara will alsopresent farm policy recommendations need-ed to support value-added agriculture, with aparticular emphasis on developing risk man-agement options for this class of farmers.

Jeffrey O’Hara is an agricultural economist in the Food& Environment Program at the Union of Concerned Scien-tists. Jeffrey researches and advocates for federal pro-grams, including those in the Farm Bill, that providefinancial incentives to farmers engaging in environmental-ly sustainable practices. His expertise also includes localfood systems and community development.

Taking the Bull by the Horns: Reinvigorating Pennsylvania’s Farmers UnionHannah Smith-Brubaker & Kim Miller,

Pennyslvania Farmers UnionRoom 112

Pennsylvania Farmers Union (PFU) is agrassroots, farmer-driven organization thatbelieves strong family agriculture is the basisfor thriving communities. The key to theirsuccess and credibility has been FarmersUnion’s grassroots structure in which policypositions are initiated locally. Whether it isfood safety, dairy, specialty crops, waterquality, livestock processing, cost-sharing,trade, combating monopolistic practices orany other issue facing family farmers —Farmers Union listens to its members andrepresents them in the halls of government.They are poised for a fantastic partnershipbetween PFU and PASA, as they are withmany other informed voices in the region,each delivering unique services to the farm-ing community. Come learn how the newlyestablished PFU may be relevant to you andyour farming operation.

Hannah Smith-Brubaker lives and farms in rural Juni-ata County on a diversified produce and livestock farmserving a 250 family CSA. Hannah is currently serving asthe director of the Pennsylvania Farmers Union, chargedwith reinvigorating this vital legislative voice for Pennsyl-vania’s family farms. Kim Miller farms in WestmorelandCounty and raises beef on grass. Kim is the past board chairof PASA and currently the president of the PennsylvaniaFarmers Union. He has been actively and sustainably farm-ing for more than 20 years.

Animal Midwifery & Peri-PartumConsiderationsSusan Beal, PASARoom 202

For those breeding their own animals, attendthis session on practical considerations,functional anatomy and must-have tools andresources. This session will talk about allspecies and their immediate pre and postdelivery situations (even though manage-ment six plus months out also influencesthings). It will cover birthing as well as beforeand after birthing events (milk fever, pro-lapses, failure to thrive babies, diarrheas,mastitis and more). The presentation willemphasize common sense, prevention, sup-plies and the use of natural medicines. Therewill be ample time for questions.

Before joining the team at PASA as Agricultural Sci-ence Advisor, Dr. Susan Beal worked in a non-speciatedveterinary practice dedicated to providing holistic care foranimals and the environment. Susan is particularly inter-ested in whole farm/whole system pasture-based ecology,and offers common sense advice and counsel with the goalof health from the ground up — thriving individuals andecosystems.

Putting the Attainable in Sustainable AgBecca Zinn, Temple University’s Fox School of

BusinessBill Kitsch, Farm CreditRoom 203

This interactive session will teach the skillsneeded to improve the business model forany sustainable venture. Discussion willinclude ways to help business thrive: sellingsuccessfully, building lasting customer rela-tionships, managing costs effectively, usingcredit wisely and planning for sustainablebusiness growth. Gather best practiceinsights from fellow attendees as well as anagricultural lender and a social entrepre-neurship professor while investigating whatfacilitates healthy business growth in a sus-tainable operation.

Becca Zinn is an Associate Director with EnterpriseManagement Consulting at Temple University’s Fox Schoolof Business, where she works with teams to provide strate-gic consulting services to farms, businesses and otherorganizations in the sustainable farming sector. Becca hasearned an MBA from Temple University’s Fox School ofBusiness and a BA in English from Loyola University inChicago.

Bill Kitsch has been employed with Farm Credit foreight years. He is manager of the commercial and agri-consumer groups overseeing the lending functions relatedto these two segments.

Hoophouse Health: Salinity, Symphylans & SustainabilitySteve Moore, Elon UniversityRoom 204

Steve Moore will discuss how growers create

13

FridayWORKSHOPS

deserts in tunnels by excluding the leachingpower of rain, which can lead to salinityproblems and loss of production. Additional-ly, symphylans are a small group of arthro-pods that can cause major damage intunnels and be difficult to identify and con-trol. Steve will cover strategies for avoidingboth problems. A small amount of the timewill be devoted to covering cover crop useand nutrient release from covers as well asan introduction to structural embodied ener-gy. This session focuses beyond the basicsso that an advanced grower will find it help-ful, though beginners are welcome as well.

Steve Moore and his family have farmed and gardenedorganically for over 35 years. Steve has been a pioneer ingreenhouse and high tunnel production for over 20 yearsand is an intermediate certified GROW BIOINTENSIVE®and is permaculture design certified. Steve is currentlyteaching and directing the AgroEcology Program at Elon University in North Carolina. Steve is a PASA Boardalumnus.

Grass Cattle Reflected in the Numbers: The Tussock Sedge FarmStoryHenry Rosenberger, Tussock Sedge FarmRoom 205

Henry Rosenberger will describe their transi-tion from conventional grain-based manage-ment — showing the changes in their cattletype, year-round rotational grazing plans(including spring flush, July droughts andwinter management), and talking about thebottom lines (increased carrying capacityand cut outs between 68-72%, for example).In this presentation, Henry will be openabout what he’s learned — and also providetime for questions and discussion.

Over the 2005/2006 season, Henry and CharlotteRosenberger converted the entire 500+ acres of TussockSedge Farm in Bucks County, Pennsylvania to grass andhay. They have managed their Red Angus and Devon cat-tle in a totally grassfed system since 2009 when they wereconvinced that properly finished grass fed beef could equalor better conventional corn/grain finished. Henry looks for-ward to honing his management system to stockpile andgraze year-round.

Holistic Approaches to ManagingInvasive Plants on Your Farm & inYour WoodsEric Burkhart, Shaver’s Creek Environmental

CenterRoom 206

The topic of invasive plants can be confus-ing, contradictory and even controversial forlandowners who are wondering what, if any-thing, they should do about invasive plantson their farm or in their woods. This work-shop will present current philosophical andpractical approaches to thinking about andmanaging invasive plants. Guidance and

considerations relating to the potentialimpact(s) of invasive plants, control andmanagement strategies, staging and timingof control activities and restoration of heavi-ly invaded areas will be discussed.

Eric Burkhart is instructor and plant science programdirector for Shaver’s Creek Environmental Center. He pro-vides landscape and forest management leadership atShaver’s Creek and teaches courses for the Penn StateEcosystem Science and Management Dept. on woody andherbaceous plant identification, nonnative invasive plantsand agroforestry. Working with partners such as the PADCNR, Eric also conducts research on important non-tim-ber forest products including American ginseng, goldensealand ramps and offers practical guidance in forest farmingthrough related workshops and publications. Eric is also acurrent member of the PASA Board.

Traditional Foods Series: Putting Food By, a Survey of FoodPreservation MethodsMaureen Diaz, Mama’s FolliesRoom 207

In this presentation, Maureen Diaz takes ahard look at the pros and cons of a variety offood preservation methods, from canning tocuring and everything in between. Whatmethods preserve the best flavor or mostnutrition? She will also compare the ease ofeach method and equipment requirements.The workshop will help you decide which isbest for you and your circumstances.

Maureen Diaz is a homesteading and homeschoolingwife and mother to a large family. She and her family growmost of their own food on their ten acre farmstead nearGettysburg, Pennsylvania using rotational grazing andsheet composting methods. Maureen is also a Weston A.Price Foundation chapter leader, a Real Food Foodie and aneducator in nutrition and traditional food preparation.

The Traditional Foods Series is made possible by theunderwriting support of the Weston A. Price Foundation& the Farm-to-Consumer Legal Defense Fund.

Producing Appalachian Charcuterie with Integrated Crop &Forest Management SystemsChuck Talbott, WVU Extension Service & Black

Oak Holler Farm LLCRoom 208

Learn the full season of this farming systemthat is modeled after the dry-cured hams ofSpain. This system requires special attentionto genetic makeup, specifically fat deposi-tion and behavior, and ecologically-basedmanagement considerations. Sows with lit-ters rotate through rape or barley plots in thespring. In summer, shoats hog down corn,beans, sunflowers and sorghum sudangrass.Then, 300 lb. market pigs harvest mast fromforest plots in the autumn. Nursery pigswork mulch and manure into heavy clay soilsto build organic soils for gardens.

Chuck Talbott developed a niche-market pork programas director of the Small Scale Hog Producer Program atNorth Carolina A&T University. Talbott’s work was fea-

tured in Peter Kaminsky’s book, Pig Perfect. Talbott andpartners Nadine Perry and Nic Heckett have been produc-ing mast-fed hogs at Black Oak Holler Farm since 2005.Their dry-cured Appalachian Mountain Ham™ receivedthe 2011 American Treasures Award and they were fea-tured in Southern Living, Whiskey Magazine and TheWashington Post.

Homeopathy for Healthy Plants &AnimalsNazirahk Amen, Purple Mountain OrganicsSenate Suite

This lecture explores the practical applica-tion of homeopathy on the farm and garden.Nazirahk Amen will outline the basic pre-cepts of homeopathy and show how simplehomeopathic preparations can lead to ahealthier life for your plants and animals.After attending this lecture participantsshould feel comfortable exploring the use ofsimple homeopathic preparations that canincrease wellness on the farm or in the gar-den.

Nazirahk Amen, ND, L.Ac. is a homeopath, naturopathand oriental medicine practitioner in the Washington, DCmetro area. In addition, he manages about five acres oforchard and vegetable production. His company, PurpleMountain Organics, offers fine tools, growing supplies andsustainable ag services. Nazirahk is first and foremost aspiritual adherent practicing and refining harmonious liv-ing skills for himself and the greater community and isexcited to share information gained from this journey.

Design & Layout of Portable Fencingfor Soil & Animal HealthSusan Pengelly & Fabian Smith, Misty Knoll

FarmExecutive Conference Suite

Practical aspects of portable and perimeterfencing will be presented to help partici-pants implement rotational grazing. Thisworkshop will also promote an understand-ing of the time commitment and labor inputsinvolved in moving animals frequently and inmaintaining electric fencing and the otherinfrastructure which enable farmers to usethis method of pasture management. You areencouraged to bring a map or satellite imageof your property to facilitate individualizeddesign of rotational grazing on your farm.

Susan Pengelly and her husband, Keith, own a 70-acrepreserved farm which was abandoned until they startedbreathing new life back into it in June 2010. About half thefarm is in hay and the rest is a diversified operation ofsheep, goats and laying hens. Fabian Smith, Susan’s sister,raises hogs, broilers and turkeys. This winter the sisters willbuild a high tunnel and they plan to sell vegetables, herbsand flowers next year.

FRI 1:15 – 2:35 PM

14

FridayWORKSHOPS

Keyline Soil Formation & LandscapeDesignAbe Collins, Collins Grazing, LLCPresidents Hall 1

Abe Collins will cover the basics of combin-ing grazing and subsoil plowing to accelerateconversion of subsoil to topsoil. Details mat-ter tremendously in this endeavor, and whenthey are addressed, the payoff is increaseddepth of A-horizon topsoil. Additionally, Abewill overview Keyline Landscape Design toachieve permanent water security for yourfarm.

Abe Collins is a grazier. He has milked cows and cur-rently finishes beef on grass. His focus is on achieving fatcattle, deep topsoil, environmental security and resilienteconomies via regenerative agriculture. Abe is the presi-dent of Collins Grazing, a company that builds farms andranches from the soil up. Abe has a strong interest in usingadvanced soil monitoring and watershed modeling to com-plement the learning curves of land managers and quanti-fy the value that they create for watersheds, cities andnations.

Beekeeping & BiodynamicsBill Day, The Pfeiffer CenterPresidents Hall 2

How can biodynamics improve beekeeping?Biodynamics is a method of organic landcare that engages all the forces at workamong the soil, plants, animals, and humans;the biodynamic farm is an organism with itsown self-regulating powers of healing. Ahoneybee colony is also an organism thatrelies on its surroundings to thrive. Thisworkshop will explore how biodynamic prin-ciples can be applied to support good bee-keeping practices. No knowledge ofbiodynamics is presumed, and familiaritywith bees and beekeeping is helpful.

For Bill Day’s bio, see pg 12.

Education as a Value-Added FarmProductClaire & Rusty Orner, Quiet Creek Herb FarmRoom 104

Discover the key concepts of building alearning community within your farm. Learnhow ownership, collaboration, support andinquiry can become the forefront of yourfarm visitors gaining sustainable livingknowledge, skills and experiences. For 17years, Quiet Creek Herb Farm & School ofCountry Living has built their learning centerupon this model. Quiet Creek’s year-roundclasses cover sustainable topics such asintegrated pest management, vermicom-posting, creating raised beds, soil food web,herbal soap making, bread making and manymore to pre-school through elderly groups.

Claire and Rusty Orner are stewards of Quiet CreekHerb Farm & School of Country Living, a 30-acre sustain-able farm and non-profit educational facility located in

Brookville, Pennsylvania. Quiet Creek raises vegetables,fruits, herbs, edible and cut flowers and makes organicproducts such as herbal teas, soaps, dried produce, vine-gars, etc. using sustainable techniques.

How Safe is Your Raw Milk Supply?Gianaclis Caldwell, Pholia FarmRoom 105

Learn about the surprising results of a casu-al study of several home milk supplies aswell as the realities of producing high qualityraw milk for resale.

Gianaclis Caldwell is the author of The FarmsteadCreamery Advisor along with the recently published Mas-tering Artisan Cheesemaking. Gianaclis is the co-owner,founder and cheesemaker at Pholia Farm Creamery. Pholiais an off-grid, sustainably managed farm that produces rawmilk aged cheeses. Gianaclis is a contributing writer andphotographer for Culture Magazine and teaches classes onall aspects of the cheesy farmstead life.

Finding Your Niche: Creating theFarm that Works For YouKatie College, Stoney Creek Valley FarmRoom 106

Farming isn’t a one-size-fits-all profession,but there IS a farm strategy that will fit you.Learn how to develop a farm plan that fitsyour personality, strengths, land andresources. Katie College, who eventuallystumbled on a good formula for StoneyCreek Valley Farm, has studied the processthat successful farmers used to develop theirfarms and found that despite widely differ-ent solutions, nearly all have addressed thesame questions. Work through the processwith Katie and create the farm that fits youbest. This workshop is geared to beginningor transitioning farmers.

Katie College is a late-blooming farmer who has stum-bled, through trial and error, upon a process which hasallowed her to develop a farming operation uniquely suitedto her personality, abilities and the needs of her family.From a five acre farm in central Pennsylvania, Katie oper-ates Stoney Creek Iris, selling specialty iris rhizomes atplant shows and online. She also runs the Cool Beans CSAand sells cookies and herb-based drinks at a weekly farm-ers market.

Understanding the Role of Environmental Agent Exposures inHealth & DiseaseRick Woychik, National Institute of

Environmental Health StudiesRoom 107

Dr. Rick Woychik will be discussing thebroad-based scientific portfolio of work atthe National Institute of EnvironmentalHealth Studies (NIEHS) as it relates to therole of the environment in influencing humanhealth. He will describe programs supportedby NIEHS that are designed to identifyagents in the environment that have the

potential to have deleterious health effects.He will also describe the efforts underway tounderstand the genetic and nongenetic fac-tors that can influence one’s response toenvironmental agents

Dr. Woychik is the Deputy Director of the NationalInstitute of Environmental Health Sciences (NIEHS). Herecently coordinated the strategic planning effort at NIEHSand has worked with leadership at the institute to establishthe scientific directions for the next five years.

Farm Advocacy 101Scott Marlow, RAFI USAJoel Morton, Farm AidRoom 108

Sitting across the table from a banker isoften intimidating and scary, especiallywhen the farm is on the line. Who can farm-ers depend on to sit on their side of the tableand provide guidance, or at least act as afriendly witness, a note-taker, a second setof eyes and ears? Since the 1980’s, experi-enced farmers have helped other farmersnavigate the maze of finances and regula-tions that govern access to farm credit.Known as Farm Advocates, they have provid-ed guidance in making farms creditworthy,but have also acted as critical witnesses inuncovering abuse or discrimination. Thisworkshop will introduce farm advocacy andwelcome farmers who may need help them-selves, but who also would like to “pay it for-ward” by helping others when the chance todo so arises.

Scott Marlow is the Executive Director of the RuralAdvancement Foundation International USA (RAFI USA).Scott previously directed RAFI’s Farm Sustainability pro-gram, providing in-depth financial counseling to farmers incrisis, education on disaster assistance programs andaccess to credit and addressing the needs of mid-scalefarmers who are increasing the sustainability of their farmsby transitioning to higher-value specialty markets.

Joel Morton is in his seventh year as Farm Aid’s FarmAdvocate. He runs the Farm Aid national hotline, takingcalls and emails from farmers nationwide and referringthem to appropriate service organizations in Farm Aid’sFarmer Resource Network. Joel is also coordinates theFarm Advocate Link (FAL), the newly established nationalfarm advocates network, which held its second annualmeeting prior to Farm Aid 2012 in September in Hershey,Pennsylvania. Joel hails from Iowa.

Traditional Foods Series: Building Sustainable CommunityThrough Buying Clubs & Co-OpsElizabeth Rich & John Moody,

Farm-to-Consumer Legal Defense FundRoom 109

Food is life — not just for the people who eatit, but for the people and communities whoproduce it, the artisans who create with it,and the families and communities who enjoyit. Getting real food from farmer to fork effi-ciently and affordably can take many forms,

15

FridayWORKSHOPS

and one of the fastest growing is food buyingclubs.

Elizabeth Rich is a Wisconsin attorney who has prac-ticed in the areas of environmental, land use and regulato-ry law for more than 25 years. She works for clients whochallenge the government. She has lived on a 40-acre farmsince 1995 and raises goats and chickens. Over the yearsshe’s kept dairy and beef cows, pigs, ducks, turkeys,guineas, rabbits and geese in addition to a large gardenand fruit production.

John Moody has served as a buying club administratorfor almost seven years, working with small local farmersand families to create almost a half million dollars in activ-ity, connecting farms to forks all over Kentucky and Indi-ana. John also has almost a decade of experience learningand teaching people about real food and its preparation.John lives and works on a 35 acre farm in Kentucky.

The Traditional Foods Series is made possible by theunderwriting support of the Weston A. Price Foundation& the Farm-to-Consumer Legal Defense Fund.

Adding Wild Edible Plants to YourFarm-Based BusinessTom Patterson, Wild PurveyorsSteve Schwartz, Delaware Valley RampsRoom 202

There are many reasons why one might wantto forage for seasonal edible plants in Penn-sylvania (and the region) including for per-sonal consumption, outdoor recreationand/or as a source of supplemental income.This workshop will focus on the latter ofthese reasons and explore wild edible plantforaging and marketing in the region andhow seasonal wild plants can be used toenhance your farm or forest-based enter-prise. Presenters will also discuss the oppor-tunities and challenges associated withcultivating or farming wild edible plants inorder to meet market demand. Edible plantsthat will be discussed in this workshop willinclude ramps, nettles, fiddlehead ferns andinvasive plants such as Japanese knotweed.

Tom Patterson is a co-founder of Wild Purveyors LLC,distributors of a variety of wild edibles to restaurants andgrocers throughout the Western region of PA. In addition,Wild Purveyors now operates an urban retail location inPittburgh offering a wide range of local and organic farmproducts as well as wild edibles. Tom has a degree in Hor-ticulture and Plant Pathology.

Steven Schwartz founded Delaware Valley Ramps in2007 to procure wild foraged forest products and providethem to commercial restaurants and wholesale distributorsin the Northeast. Edible products, as well as seeds andbulbs for planting, are also sold nationally to retail clientsthrough direct online sales. Starting with ramps (wildleeks) the business has expanded to provide other ediblesrequested by clients including stinging and wood nettles,fiddlehead ferns, mushrooms, garlic mustard and Japaneseknotweed.

Holistic Management Series: Financial Planning I — Creating aProfitable, Workable Financial PlanByron Shelton, Landmark Decisions, LLCRoom 203

Participants will learn to plan for profitability

by learning the basic concepts of developingan annual financial plan for a farm, family ororganization. Learn to choose incomesources wisely, how to plan for a profit andhow to prioritize expenses. This backgroundinformation is needed for the Financial Plan-ning II session. With the information dis-cussed in Financial Planning I and II andfurther study, an annual financial plan couldbe completed at home over several days.

For Byron Shelton’s bio, see pg 12.

Creating Opportunities Through an On-Farm USDA Poultry Processing FacilityRobin & Mark Way, Rumbleway FarmRoom 204

“You open such a broad spectrum of oppor-tunity- what you can sell, where you can sellit….” when you are working out of a USDAinspected processing plant. Robin and MarkWay have operated an on-farm USDAinspected poultry processing plant for 12years. They’ll present their experiencesabout their facility — from the practical andlogistical to the day-to-day functioning, fromsharing an inspector with a nearby USDA redmeat plant to scheduling and the variety ofmeats they process — describing its matura-tion over the years.

Robin and Mark Way own and operate RumblewayFarm, a 62-acre organic grass based farm located in CecilCounty, Maryland. They raise chickens, turkeys and cowson pasture and are currently in their second year of mobgrazing. They have an on farm store and sell productsdirectly from the farm year round. They also sell to two nat-ural food cooperatives and some restaurants. In 1998 theyinstalled an on-site processing area. In 2000 the process-ing area was enclosed, and a commercial kitchen wasadded. Their poultry is processed on the farm under USDAinspection. The farm store sells their canned products likejams, jellies, sauerkraut, and applesauce as well as cheeseand all of their meat products. Rumbleway Farm offerscooking classes featuring local and famous chefs, and Din-ner at the Farm from December through April.

Practical Tools for the Farm & GardenNazirahk Amen, Purple Mountain OrganicsRoom 205

From hand tools to tractors and plant protec-tion to harvesting equipment, this lecturewill provide an overview of useful tools tohelp make life easier in the field. As owner ofa garden supply company and avid horticul-turalist, Nazirahk Amen has over 20 years ofexperience in growing. Through many achesand pains stemming from a belief in hardwork, he has come to realize workingsmarter can be a more enduring path. In thislecture he will share his insight on some ofthe best tools of the trade.

For Nazirahk Amen’s bio, see pg 14.

Practical Considerations for AddingHigh Tunnels to Your Farm BusinessMike Brownback, Spiral Path FarmRoom 206

Join Mike Brownback as he takes youthrough how Spiral Path Farm took on amajor season extension project. This work-shop takes a hard look at the decision mak-ing process of season extension. Why woulda farm want to extend the season? How doesthis impact lifestyle, income and labor?When is it relatively easy to stretch the sea-sons and when is it more challenging? Abasic cost analysis with carbon footprintconsideration will be included.

Mike Brownback, along with his wife Terra, has beenfarming at Spiral Path Farm since 1978. They started a CSAand built their first greenhouse in 1993. The farm has beencertified organic for 20 years. Year-round production waspracticed in the greenhouses in the beginning years anddiscontinued until recently. Mike brings almost 20 years ofCSA and wholesale growing experience with an emphasison season extension using a blend of storable crops and theuse of a hybrid greenhouse/high tunnel system. Mike cur-rently serves on the PASA Board.

Farm-Scale Charcuterie & AgingTechniques Eliza MacLean, Cane Creek FarmBrooks Miller, North Mountain PasturesRoom 207

Looking for ways to add value, shelf-life, andflavor to your pastured pork? This workshopwill detail highly relevant and useable infor-mation on starting your own pork curingoperation or working with a meat profes-sional to add value to your product. ElizaMacLean and Brooks Miller will cover tech-nique, facilities and costs to consider beforeventuring into the world of dry-cured pork.Additionally, the pair will discuss marketingstrategies and considerations for the valueadded producer.

Eliza MacLean is the owner of Cane Creek Farm, adiversified farm in the Piedmont of North Carolina, with 32acre of creeks, pastures, woods and with shared usage of aneighboring 600 acre grass-fed cattle operation. Eliza hasa long history working with both wildlife and livestock.Before starting Cane Creek Farm, she managed the out-door hog herds at North Carolina A&T University, helped tolaunch a pastured hog program in Eastern North Carolinaand worked for Niman Ranch evaluating farms and meatquality for their North Carolina hog production. Elizarecently won the North Carolina Choices Innovator Awardfor meat producer of the year.

Brooks Miller is owner and operator of North Moun-tain Pastures with his wife Anna. He is an aerospace engi-neering major who now farms full time. They raise pigs,poultry, beef and small ruminants on pasture. Brooks hasbeen producing Italian-style salumi with his pigs for overfour years.

16

FridayWORKSHOPS

Introduction to BiodynamicsMac Mead, Pfeiffer CenterRoom 208

Mac Mead will cover the background andunderlying principles of biodynamic farmingand gardening and introduce the practicalguidelines of this method. This workshop willprovide a good foundation for Mac’s secondworkshop, Growing High Quality MarketVegetables Biodynamically.

Mac Mead is the Program Director of the Pfeiffer Cen-ter for biodynamics and has been practicing biodynamicfarming and gardening for over 35 years.

Q&A SessionCharles Eisenstein, Friday KeynoterRoom 211

Join Charles Eisenstein following his keynoteaddress for a question and answer session.

For Charles Eisenstein’s bio, see pg 1.

Successful Methods of OrganicCucumber Beetle Management, a Tri-State StudyElsa Sánchez & Shelby Fleischer, Penn State

UniversityMark Gleason, Iowa State UniversitySenate Suite

A group of faculty members and graduatestudents at Penn State, Iowa State and Uni-versity of Kentucky evaluated new tech-niques to control cucumber beetles andbacterial wilt on muskmelon and butternutsquash from 2009-2012. Delaying theremoval of spunbond row covers until tendays after the start of bloom showed prom-ise for controlling this insect/disease com-plex on muskmelon, but results on squashwere more variable. The project also devel-oped a new degree-day model to predictcucumber beetle activity, tested ability ofrhizobacteria to make plants less attractiveto the beetles and incorporated compostedmanure into the production system.

Elsa Sánchez is an Associate Professor of Horticultur-al Systems Management in the Department of Horticultureat Penn State University. Current extension projects focuson sustainable and organic production of vegetable crops.

Shelby Fleischer has entomology field experience incotton, hardwood forests, field crops and vegetables. Hisresearch at Penn State University focuses on populationand community dynamics of insects in vegetable agroe-cosystems, and he has contributed to Extension programsfor vegetable growers for the last 20 years.

Mark Gleason is a Professor and Extension PlantPathologist at Iowa State University, where he has been afaculty member for 27 years. He works with managementof diseases of fruit and vegetable crops, ornamentals,shade trees and turfgrass.

Greenhouse Propagation & Planningfor the Diversified Farm SystemJack Algiere, Stone Barns Center for Food &

AgricultureExecutive Conference Suite

Small-scale diversified farmers who havechosen to undertake all aspects of produc-tion cannot overlook the importance of awell planned plant propagation system. Jackwill guide the class through a range of con-siderations including structure, methods,timing and materials as they relate to thepropagation of high quality vegetables, flow-ers and herbs for on-farm production.

Jack Algiere is the Four Season Farm Manager atStone Barns Center for Food and Agriculture. Since 2003,Jack has developed the agricultural production systemsincluding field crops, year-round soil greenhouse produc-tion and diversified public farm landscape. In addition toproduction management, he leads a vibrant farm appren-tice program and farm innovations program contributing tothe nonprofit center.

Building Relationships Abroad: Tak-ing a Farm SabbaticalClaire, Ashton, Rusty & Walker Orner, Quiet

Creek Herb FarmRoom 104

Discover how the Orner Family carved outtime from Quiet Creek Herb Farm & Schoolof Country Living to love, laugh, live, andlearn within the communities of Jamaica andFrance. While on a seven month sabbatical inCorsica, France and Harmons, Jamaica, theystudied the benefits of the Mediterraneandiet and techniques of essential oil distilla-tion, volunteered their services buildinghouses and earthen ovens and studied thefarming cultures. Hear stories and see pic-tures of their journey, take home practicaltools and answer thought-provoking ques-tions through this interactive presentation toinspire you to consider a similar life-chang-ing opportunity.

Claire, Ashton, Rusty and Walker Orner are stewardsof the non-profit educational facility, Quiet Creek HerbFarm & School of Country Living, a 30-acre sustainablefarm located in Brookville, Pennsylvania.

Curious Grazing for Soil Health &Livestock PerformanceAbe Collins, Collins Grazing, LLCRoom 105

Peer under the hood of the the soil-grass-land-livestock nexus. Whether you are graz-ing dairy or beef cattle, sheep or otherlivestock, the insights and questions raisedcan help you to increase livestock perform-ance as you increase quality biomass pro-duction and soil health. Topics covered and

FRI 4:10 – 5:30 PM questioned include planned grazing, mobgrazing, grazing tall, fall and spring manage-ment for increased production, fertilizers,mineral amendments, foliar sprays, the liq-uid carbon path to soil health and more.

For Abe Collins’ bio, see pg 15.

Growing High Quality Market Vegetables BiodynamicallyMac Mead, Pfeiffer CenterRoom 106

Mac Mead will go into the nuts and bolts ofgrowing high quality vegetables on a produc-tion scale. Specifics covered will include: thefarm individuality, raised beds, compost,cover crops, planting calendar, weed/pestmanagement and the use of the biodynamicpreparations. This workshop presumes someknowledge of biodynamics which Mac’s firstworkshop, Introduction to Biodynamics, canprovide.

For Mac Mead’s bio, see 1st column on this page.

Why We Grow Organic, a PanelDebra Brubaker, Village AcresLeslie Zuck, Pennsylvania Certified OrganicRoman Stoltzfoos, SpringWood FarmRoom 107

Join this group of experienced farmers andorganic growers in a discussion about thelarger questions around the commitment toorganic agriculture and farming practices.These panelists bring their diverse back-grounds to the table to open a conversationabout the fundamental reasons they havechosen their work in organic farming, toshare their stories and to both ask — andperhaps answer — some of the larger picturequestions about the influence of organicfarming on the agricultural system, humanand animal health and the long term successof farming.

Debra Brubaker and her family run Village Acres Farmand FoodShed LLC in Mifflintown, PA. Village Acres is acertified organic produce farm that markets both throughTuscarora Organic Growers Cooperative and through aCSA model. Livestock are also integrated into the farm sys-tem. In the years between college and her return to thefamily farm, Debra managed a nonprofit urban farm inAlbuquerque, New Mexico, and also worked as an OrganicCertification Specialist for Pennsylvania Certified Organic.

Leslie Zuck is the owner and farmer of CommonGround Organic Farm, which has been certified organic forover 20 years. Leslie also serves at the Executive Director ofPennsylvania Certified Organic, a non-profit organizationthat educates and certifies organic farms and processors inthe Pennsylvania region.

For Roman Stoltzfoos’ bio, see pg 13.

17

FridayWORKSHOPS

Meeting Nutritional Needs of HogsWhile Optimizing Feed CostsJeff Mattocks, The Fertrell CompanyRoom 108

Diversity and originality around diets forhogs is commonplace — ranging fromattempts to totally supply needs by foragingand using kitchen and restaurant leftovers toincorporating a variety of grains and otherenergy sources into their rations. This ses-sion will explore aspects of the practicality,health effects, efficiency and profitabilityfound at the intersection of cutting feedcosts while meeting the nutritional needs ofpigs raised in other than conventional con-finement situations.

Jeff Mattocks has been actively involved with thefeeding and management of organic and natural farm ani-mals since 1996. This includes formulating diets for alltypes of farm livestock but mostly for organic producers.He balances feeds with natural inputs for optimum healthand performance. He has been gleaning from successfulproducers over the years and is sharing these methods ofnatural health care prevention and management tech-niques.

Traditional Foods Series: Raw Milk Litigation & Other FoodRights IssuesElizabeth Rich, Farm-to-Consumer Legal

Defense FundRoom 109

Hear the latest news in the legal battle forfood freedom and the right to produce andconsume the foods of our choice. Across thecountry, farmers are under attack: some-times for holding a private farm-to-table din-ner; sometimes for providing raw milk topeople who seek it out; sometimes for sellingproducts to government agents who havesecretly infiltrated private buying clubs.Untold taxpayer dollars are being spent tofinance surveillance, sting operations andcostly law enforcement proceedings—including criminal trials—against thosewhose crime is providing food to peopledirectly from the farm. Find out what’s goingon and become informed about the legalissues raised in these cases.

For Elizabeth Rich’s bio, see pg 16. The Traditional Foods Series is made possible by the

underwriting support of the Weston A. Price Foundation& the Farm-to-Consumer Legal Defense Fund.

Holistic Management Series: Financial Planning II — Operating,Monitoring & Adapting Your Financial PlanByron Shelton, Landmark Decisions, LLCRoom 203

You will ensure your profitability throughlearning how to manage your annual finan-

cial plan, knowing where you financiallystand each month and adjusting to stay ontrack to make your planned profit at the endof the year. You will learn the process ofdesigning and balancing a financial plan aswell as the steps to monitor, control andadapt the plan through the year. With theinformation discussed in Financial Planning Iand II and further study, an annual financialplan could be completed at home over sever-al days.

For Byron Shelton’s bio, see pg 12.

The Salmonella Chronicles, a SafeFood DiscussionBen Hewitt, PASAbilities KeynoterRoom 204

This workshop will explore the relationshipsbetween humans, bacteria, food and health.There will also be a discussion of risk as itrelates to food, and how outbreaks of food-borne illness inform a food regulatory envi-ronment that fosters long term diet-relateddisease. And, just in case all of that isn’t sick-ening enough, you will learn how bacteriashare genetic material and why the problemof deadly drug-resistant bacteria in hospitalsis a product of the dominant food system.

For Ben Hewitt’s bio, see pg 1.

Is an On-Farm Cheese Business forYou?Gianaclis Caldwell, Pholia FarmRoom 205

If you are considering making cheese as avalue-added product or thinking of building afarmstead creamery, this session will walkyou through some critical first steps indeciding whether this choice is the right onefor you and for your farm.

For Gianaclis Caldwell’s bio, see pg 15.

Uncommon Fruits with MarketPotentialLee Reich, Grow Fruit NaturallyRoom 206

Meet pawpaw, juneberry, hardy kiwifruit, lin-gonberry, and shipova — a sampling ofuncommon fruits with delectable and uniqueflavors. To further ratchet up the marketpotential of these fruits, they all can begrown with little or no need for pest control— even, in some cases, pruning. Besidesexcellent flavor, the market potential forthese fruits is enhanced by their suitabilityfor both ethnic and organic markets. Thisworkshop will cover everything from siteselection and variety selection to the cultiva-tion and harvesting of a number of uncom-mon fruits with commercial potential. All the

fruits covered are suitable for fresh marketso no special equipment is needed to pre-pare them for sale.

Lee Reich, PhD. is an avid farmdener (more than a gar-dener, less than a farmer). He eventually turned from plantand soil research with the USDA and Cornell University towriting, lecturing and consulting. His writing includes anumber of gardening books and a bimonthly column forAssociated Press. The farmden is a test site for innovativetechniques in soil care, pruning and growing fruits and veg-etables.

Mineral Nutrition of Healthy PlantsJerry Brunetti, Agri-Dynamics IncRoom 207

The prevention of insects and diseases incrops is fundamentally associated with plantnutrition and its contribution to plant immu-nity. Resistance to climatic stress, insectsand disease require available minerals andhealthy biology to synthesize protective sec-ondary metabolites. Join Jerry Brunetti as heexplains how to improve the health of yourplants through nutrition.

Jerry Brunetti is a highly demanded lecturer on topicsthat include soil fertility, animal nutrition and livestockhealth. As a result of healing himself of cancer utilizingholistic modalities, he speaks to audiences about the rela-tionship of “Food as Medicine” and “Farm as Farmacy.”Jerry bridges natural/scientific understandings of plantand animal ecosystems and teaches a “connect-the-dots”systems approach to help farmers understand how thehealth of people and their communities linked to healthyland. Jerry currently serves on the PASA Board.

Keeping the Family CowSusan Dietrich & Melanie Dietrich Cochran,

Keswick CreameryRoom 208

Would you like to get a family cow? Join twoexperienced dairywomen as they guide youthrough the ins and outs of taking care of afamily cow. You will learn about choosing acow, feeding, breeding, calving, milkingequipment, milk quality, mastitis and what todo with all that wonderful milk. TogetherSusan Dietrich and Melanie DietrichCochran have over 50 years of dairyingexperience and each year they market ten to12 of their Jerseys as family cows.

Susan Dietrich grew up on a diversified farm in YorkCounty. After graduating from Lebanon Valley College witha BS in Biology, she and her husband established a dairyfarm with a herd of registered Jerseys in 1974. In 1990Susan converted their dairy to rotational grazing. Now shemilks 50 Jerseys in partnership with her daughter, Melanie.Susan has a high tunnel, grows vegetables, and has a pas-sion for horses, especially riding with her granddaughter.

Melanie Dietrich Cochran grew up on her family’sdairy farm. She established Keswick Creamery with herhusband, Mark. In partnership with her mother, Susan,they milk 50 purebred Jerseys and use 85% of the milk pro-duced for aged, raw milk and fresh cheeses. Melanie serveson the board of PASA and the Farmers on the Square mar-ket.

18

FridayWORKSHOPS

Maximizing the Value of Your SmallRuminantSandra K. Miller, Painted Hand FarmRoom 211

While we would all hope that our herds andflocks would produce only premium prod-ucts that would bring top dollar, the reality isroutinely we’re faced with animals thatrequire culling or do not perform to stan-dards. In this workshop you will learn strate-gies for maximizing profits from smallruminants through innovative managementand sales techniques as well as butcheringand product breakdowns.

Sandra K. Miller is an ardent proponent of meat goats,sustainable agriculture and direct marketing. She is theowner of Painted Hand Farm in Cumberland County where,in addition to goats, she also raises calves, lambs, pigs andpoultry in a pasture-based environment. Sandra also“rents” out goats for targeted browsing projects. She is theauthor of Selling At Farmers Market: A How-To Guide ForGetting Started. Sandra is a PASA Board Alumna.

Re-imagining Local: The TransitionTown MovementMarie Goodwin, Transition Towns MediaSenate Suite

When you imagine how you might improveyour local community, what do you see inyour mind’s eye? In 2005, a small town in theUK developed a model of how towns all overthe world might “transition” into an uncer-tain future. This workshop will explore thereasons why a town “transitions” as well asthe many creative initiatives that are beingemployed to support local resilience in food,economy, energy, transportation and com-munity.

Marie Goodwin is the founder of Timebank Media, analternative time-based currency that was created in 2011 inMedia, Pennsylvania. She also sits on the steering commit-tee of her local Transition Town and is passionate aboutissues relating to local food, herbal medicine, community-building and local economic resilience.

19

Conference CDs, DVDs and MP3s are available!

Farming for the Future Keynotes and Workshops are audio recorded courtesy of Organic Voices

Preserving the oral history of the Organic Farming Community since 1992.

Conference Content, Pro-Social Network & More!Cutting edge news and information

Organic conference audio/visual contentUser forums, content rating and comments

Comprehensive Business DirectoryClassifieds section and Organic Cookbook!Member driven via community interaction

and content submission

organicvoices.com

FridayWORKSHOPS

20

Workshops at a GlanceSATURDAY See page 3 for the detailed conference schedule.

See the next page fordetailed descriptions and speaker biographies for theworkshops.

Strengthening Your LocalFood System with Time-bankingMarie GoodwinExecutive Conference Suite

Traditional Foods Series:Home-Scale Meat Process-ing & PreservingBrooks MillerPresidents Hall 1

Irrigation for Veggie FarmsWilliam Lamont & MattSteimanPresidents Hall 2

Dealing with Disasters:What to Do Before & Afterthe StormLynn Hayes, Scott Marlow &Joel MortonPresidents Hall 3

Pruning Fruit Trees, Shrubs& VinesLee ReichPresidents Hall 4

Financing the Family Farm:Principles & Fun Tricks ofthe TradeJim CrawfordRoom 104

A South African Experience:Adapting Lessons Learnedfrom Ian Mitchell-Innes tothe NortheastBrian ReaserRoom 105

Holistic Management™Series: Reading the Land I —What is the Land TellingYou?Byron SheltonRoom 106

Managing Udder Health:Symptoms, Significance &Treatment OptionsKeena MullenRoom 107

Interpreting On-Farm Microbiological TestsGianaclis CaldwellRoom 108

Making Sustainable Ag Policy Progress in the FarmBill & BeyondSarah Hackney & MarthaNoble Room 109

Q&A SessionBen HewittRoom 202

SAT 12:15–1:15 PMMixed Marriage on theFarm: When You’re a Farmer& Your Life Partner Isn’tKatie CollegeRoom 202

Building a HACCP PlanRobin & Mark Way & BrooksMillerRoom 203

On-Farm Research: Soy &Non-Soy Ration Feeding Trials in BroilersSusan Beal, Andrew Dohner& Jeff MattocksRoom 204

Healthy Streams, Rivers & Bays Through Living Systems: Restoring the“Vital Organs” of OurWatershedsHarry CampbellRoom 205

Strategic Planning & CropSelection for the Four Season GreenhouseJack AlgiereRoom 206

Twelve Principles of Prof-itability on a Family-ScaleVegetable FarmJim CrawfordRoom 207

Blog, Rattle & Tweet: Building RelationshipsThrough Social MediaDru Peters & Ben WenkRoom 208

Making the Case for a Moratorium on Fracking &Tools to Get Us ThereSam Bernhardt & DavidMasurSenate Suite

Harnessing the Power ofMicrobes for Improved Soil,Plant & Animal HealthLinda Miyoshi & Enos BeilerRoom 205

Planting by the Moon: A Practical Guide for Farmers & GardenersSue J. MorrisRoom 206

How to Succeed in Marketing to RestaurantsMelissa Miles & Steve EckerdRoom 207

Income Positive Poultry: Egg ProductionJeff MattocksRoom 208

From Amber Waves to Market: Harvest, Storage &Marketing Organic GrainsMary-Howell & KlaasMartensSenate Suite

Tools, Methods & Tech-niques of Soil GreenhouseProductionJack AlgiereExecutive Conference Suite

Traditional Foods Series:Fermenting Vegetables &FruitsMaureen DiazPresidents Hall 1

Mighty MitochondriaJerry BrunettiPresidents Hall 2

Farming & Gardening toConserve Native PollinatorsNancy Adamson, Dave Bid-dinger & Shelby FleischerPresidents Hall 3

Artful Remedies toWet/Eroded/Ugly LandscapesStacy LevyPresidents Hall 4

Grazing in the Trenches:Grazing Plans as Real, LivingDocumentsTroy BishoppRoom 104

Low-Tech & Low-BudgetBlacksmithing 101Gary GilmoreRoom 105

SAT 1:30–2:50 PM

Holistic Management™Series: Reading the Land II— Monitoring Over Time &Record KeepingByron SheltonRoom 106

Farm Liability: What You Should KnowBefore It’s Too LateRoss PiferRoom 107

Income Positive Poultry:Meat Production Jeff MattocksRoom 108

Adding On-Farm Commercial KitchensRobin & Mark WayRoom 204

Employing Migrant FarmWorkersJoan Norman & Ben WenkRoom 205

Wild Mushrooms: From Foraging to Forest FarmingEric Burkhart & Tom PattersonRoom 206

Organic Grains: AddingValue from Planting to HarvestJoel SteigmanRoom 207

Creative Cover Crops toBuild Fertility in Veggies,Row Crops & PasturesMary-Howell & KlaasMartens & Matt SteimanRoom 208

Hogs: Breed Selection & Finishing Strategies forDesired End UseEliza McLean & Chuck TalbottSenate Suite

Ecologically-Based PestManagement: BeneficialInsects & Invasive SpeciesDave Biddinger & ShelbyFleischerExecutive Conference Suite

Traditional Foods Series:The Beauty of TraditionalBrew, Continuous KombuchaJohn MoodyPresidents Hall 1

Blueberries, Planting to HarvestLee ReichPresidents Hall 2

Composting as a Source ofBiological DiversityGladis ZinatiPresidents Hall 3

Making Three-in-OneCheeses at HomeGianaclis CaldwellPresidents Hall 4

Making & Using Charcoal toEnhance Soil Quality & MoreGary GilmoreRoom 104

Alternative EconomicApproaches to FarmingCharles EisensteinRoom 105

Holistic Management™Series: Tools to Influencethe Land & Build BiologicalCapitalByron SheltonRoom 106

Purely Farm’s Hog System:AI, Staggered Farrowing &Husbandry PracticesJoanna & Marc MichiniRoom 107

Plant-Based Healing: Crafting Herbal SalvesSue J. MorrisRoom 108

Food Alliance SustainabilityCertification: Who it’s for &How it WorksRoberta AndersonCANCELLED

Communicating Effectivelywith Policy MakersCatherine SmithRoom 112

SAT 8:30–9:50 AM

Join Brian Snyder and otherleaders from the sustainableagriculture movement to dis-cuss some of the recentdevelopments in agriculturaland food policy, particularlythe regulations being pro-posed under the Food SafetyModernization Act. Bringyour lunch for this specialdiscussion session.Presidents Hall 2

SAT 12:00–1:15 PM

Ecologically-Based Pest Manage-ment: Beneficial Insects & InvasiveSpeciesDave Biddinger & Shelby Fleischer, Penn State

UniversityExecutive Conference Suite

Integrated pest management has been criti-cized for being too pesticide oriented in thepast, but the development of reduced riskpesticides that are often less broad spec-trum allows opportunities for increased bio-logical control and reduced environmentalimpact. Invasive pests like the brown mar-morated stink bug and spotted wingdrosophila disrupt this progress. Come tothis session to learn how to harness thepower of ecologically-based pest manage-ment and what to do when invasive speciesthreaten to overthrow your strategy.

Dave Biddinger is a fourth generation Michigan farmkid. He put himself through school as an IPM consultantand was a research and development representative with apesticide company for eight years. Dave returned to PennState University to conduct applied research in fruit andhelp growers. He specializes in conservation, biologicalcontrol, native pollinators and in developing ecologically-based IPM programs that integrate natural controls withreduced risk pesticides. He has worked in tree fruit ento-mology for over 25 years and has taught insect identifica-tion.

For Shelby Fleischer’s bio, see pg 17.

Traditional Foods Series: The Beautyof Traditional Brew, ContinuousKombuchaJohn Moody, Farm to Consumer Legal Defense

FundPresidents Hall 1

An often overlooked part of a nourishing,sustainable diet is traditional, fermentedbeverages, from kvass to kefirs to kombucha.From the speaker’s years of experiencebrewing for home use and larger occasions,attendees will learn the basics of continu-ously creating kombucha and other ferment-ed drinks in their own kitchen.

For John Moody’s bio, see pg 16.The Traditional Foods Series is made possible by the

underwriting support of the Weston A. Price Foundation& the Farm-to-Consumer Legal Defense Fund.

Blueberries, Planting to HarvestLee Reich, Grow Fruit NaturallyPresidents Hall 2

Get an overview of everything needed sothat good crops of blueberries can be har-vested within just a few years. This work-shop will discuss the kinds and varieties ofblueberries to order, then move on to all-important soil preparation and ongoing soilcare, planting, pruning and harvest. The ses-

SAT 8:30 – 9:50 PM sion will also foray into bird issues and dis-cuss what to do with the probable overabun-dance.

For Lee Reich’s bio, see pg 18.

Composting as a Source of BiologicalDiversityGladis Zinati, Rodale InstitutePresidents Hall 3

Properly made, aerobic compost containsindividuals of a wide diversity of many differ-ent bacteria, fungi and protozoa. If compostis not disturbed by too much turning, thennematode and microarthropods will be pres-ent. Compost, compost extract or composttea containing diverse organisms can thenbe transferred to the soil. Plants start bene-fiting as these organisms begin to function inthe soil. Through use of simple microscopeassessments, improvement of diversity insoil can be followed.

For Dr. Gladis Zinati’s biography, see pg 12.

Making Three-in-One Cheeses atHomeGianaclis Caldwell, Pholia FarmPresidents Hall 4

In this class you will not only learn how tomake three very simple and useful cheesesfor the home cheesem aker, but you willbegin to see how very few steps separate thefanciest cheese from the most basic.

For Gianaclis Caldwell’s bio, see pg 15.

Making & Using Charcoal to EnhanceSoil Quality & MoreGary Gilmore, PA DCNR Bureau of ForestryRoom 104

Charcoal or biochar is gaining more andmore recognition as a beneficial soil amend-ment. This session will give a brief introduc-tion to those benefits and offer practicalways of creating biochar at home. The use ofdifferent feedstock and the process of incor-porating biochar into the soil will also becovered.

Gary Gilmore is a service forester with the DCNRBureau of Forestry. He grew up on a farm and spent his freetime wandering the surrounding woods, dragging machin-ery home from a local dump and tearing things apart. Hisfascination with fire and metalworking lead him to a careerin blacksmithing. At the age of 40 he changed his career tofocus on forest management. As a tree farmer, forester,gardener, blacksmith, inventor, do it yourselfer, timberframe builder and a person with a strong interest in self-sufficiency, he can draw upon his experiences to shareinsights and knowledge gained through practical applica-tion.

Alternative Economic Approaches toFarmingCharles Eisenstein, Friday KeynoterRoom 105

When farmers attempt to fit sustainableagriculture into traditional business models,the resulting misalignment is often thesource of a lot of anxiety, stress and insecu-rity. Fortunately, there are other ways to runa business besides selling commodities andpurchasing inputs. This workshop willexplore the alternatives: collaborative con-sumption, gift-based business models, incor-poration of volunteers, sharing and mutualaid and more. Bring your stories, experiencesand challenges and be ready to learn fromeach other.

For Charles Eisenstein’s bio, see pg 1.

Holistic Management Series: Tools to Influence the Land & BuildBiological CapitalByron Shelton, Landmark Decisions, LLCRoom 106

In this workshop you will learn how to deter-mine what the probable results will be ofyour actions on the land. This will include adiscussion of the use of tools — technology,rest, fire, living organisms, grazing and ani-mal impact — on the land and some man-agement guidelines in their use. An overviewof holistic planned grazing and why it cannotbe a formula, along with land (infrastruc-ture) planning, will be given.

For Byron Shelton’s bio, see pg 12.

Purely Farm’s Hog System: AI, Staggered Farrowing & HusbandryPracticesJoanna & Marc Michini, Purely FarmRoom 107

Frustrated attempts at acquiring a reliablesource of feeder pigs eventually led PurelyFarm to give artificial insemination a try in2007. That first successful breeding hasevolved into a year round pasture-based far-row to finish operation. Litters are staggeredfour to six weeks apart in order to have aconsistent supply of freshly harvested porkon hand for markets. Sows farrow outdoorsin homemade portable shelters which thepiglets remain in until harvest. Breedingtakes place without the aid of a boar or boarscent; it is all about timing! This session willcover Purely Farm’s approach to artificialinsemination, farrowing, and general hogmanagement on a small sustainable farm.

Joanna and Marc Michini are entering their 10th yearof farming on rented land in Bucks County. Purely Farmspecializes in naturally pasture-raised chicken, eggs,turkeys, lamb, and pork. What began with 200 broilers and

21

SaturdayWORKSHOPS

a handful of sheep has grown to 1300 broilers, 100 Thanks-giving turkeys, 100 layers, 25 sheep and 80 farrow to finishhogs in 2012. Poultry is processed on farm while the hogsand lambs are transported to a USDA approved facility. Allmeat is sold retail through on-farm sales and at local farm-ers markets. Purely Farm aims to recreate the connectionbetween families, farmers and their food by providing qual-ity, wholesome, naturally pasture-raised meats.

Plant-Based Healing: CraftingHerbal SalvesSue J. Morris, Sue’s SalvesRoom 108

Plants heal, and crafting skin care productswith organically grown healing plants hasbeen the passion of Sue J. Morris for manyyears. This workshop will focus on usingplants to heal chronic skin ailments and whyavoiding chemicals in skin care products cansave your life.

Sue J. Morris combines her love of organic gardening,herbalism and astrology in her business making herbalsalves. Sue’s Salves crafts plant-based skin care productsusing healing plants grown in Sue’s organic garden inPennsylvania. Sue also publishes the “Planting by theMoon” calendar as a practical guide for the cosmic gar-dener! The first place winner of the Ben Franklin Technolo-gies “Big Idea” contest, Sue’s Salves was recognized forinnovating the crafting of herbal skin care products usingorganically grown plants.

Communicating Effectively with Policy MakersCatherine Smith, ChickoryLane© FarmRoom 112

Participants will be introduced to commondemands for communication that advocates,organization leaders and technical expertsare likely to encounter in policy processes.We will focus on speaking and writing skillsneeded for interaction with elected repre-sentatives and for public testimony in gov-ernmental hearings. Guided discussion ofsamples and, possibly, role-play will yield alist of generally applicable communicationprinciples.

Catherine F. Smith is former professor of professionalcommunication and policy studies at East Carolina Univer-sity and UNC Chapel Hill. As a communications consultantto government agencies and nonprofit organizations, shehelps writers and speakers to communicate effectively inpublic policy processes. Her guide, Writing Public Policy,includes examples of agriculture policy making at federal,state and local levels. Policy statements by PASA, theNational Sustainable Agriculture Coalition and other non-profits are analyzed.

Mixed Marriage on the Farm: When You’re a Farmer & Your LifePartner Isn’tKatie College, Stoney Creek Iris & Cool Beans

CSARoom 202

You love your farm, but your life partner isn’tas enthusiastic. Can it work? Katie College,

who’s been married for 33 years to a non-farmer, will share her experiences andstrategies that will help! You’ll learn how tofind the connecting threads that can form astrong bond despite your differences.

For Katie College’s bio, see pg 15.

Building a HACCP PlanBrooks Miller, North Mountain Pastures Robin & Mark Way, Rumbleway Farm Room 203

Planning and writing a Hazardous Analysisand Critical Control Points (HACCP) plancan be a daunting task. Some folks go italone, starting from scratch, some purchasetemplates and advice and some hire consult-ants to do the work. Join Robin Way andBrooks Miller as they lead the group throughthe logistics of HACCP planning using theirown experiences and actual plans as exam-ples and shared references.

For Robin and Mark Way’s bio, see pg 16. For BrooksMiller’s bio, see pg 16.

On-Farm Research: Soy & Non-SoyRation Feeding Trials in BroilersSusan Beal, PASAAndrew Dohner, Rodale InstituteJeff Mattocks, The Fertrell CompanyRoom 204

There are many opinions about the use ofsoy in animal feed, but few of the studiesthat inform those opinions are based on realfeeding situations. For the second year, Fer-trell has supported a series of on farm feed-ing trials in which parallel groups of broilersare raised using soy and soy free rations.Birds are assessed for health, feed efficiencyand nutritional composition of the meat.

Andrew Dohner is currently the livestock manager atthe Rodale Institute where he is responsible for the rota-tional grazing of laying hens, broilers and a small group ofpastured pigs. He works closely with the landscaping andfarm operation crews. Andrew is also the co-owner ofGreat Bend Farm a diversified operation that specializes inhay, vegetables for a winter CSA and pastured livestock inPort Clinton, Pennsylvania.

For Susan Beal’s bio, see pg 13. For Jeff Mattocks’ bio,see pg 18.

Healthy Streams, Rivers & BaysThrough Living Systems: Restoringthe “Vital Organs” of Our Water-sheds Harry Campbell, Chesapeake Bay FoundationRoom 205

Streams, rivers and estuaries need function-ing filters in their watershed just like ourbody needs healthy lungs, liver and kidneys.Learn how riparian buffers, wetlands, greeninfrastructure in cities, oyster restoration inbays, landscaping around your home and

even our soil can process pollution and pro-tect our water. From farmer to city dweller,this session has something for everyone whowants a role in making our waterways thrive.

With nearly 20 years of experience in water qualityprotection and restoration, Senior Scientist Harry Camp-bell shares his engagements with a broad range of stake-holders to foster a better understanding of the challengesinvolved in achieving water quality improvements. Harryworks with government, scientists, businesses and con-cerned citizens to drive tangible improvements in waterquality, which employs his specific skill and ability to trans-late the technical, regulatory, and policy-oriented aspectsof clean water.

Strategic Planning & Crop Selectionfor the Four Season GreenhouseJack Algiere, Stone Barns Center for Food &

AgricultureRoom 206

This workshop will focus on the complexitiesof planning for year round production in soil-based greenhouse systems. Jack Algiere willoutline the primary challenges of diversifiedgreenhouse systems and look at innovativeways to maintain ecological system healthwhile realizing viable production indoors. Hewill also share practical strategies for cropselection in varying seasons.

For Jack Algiere’s bio, see pg 17.

Twelve Principles of Profitability ona Family-Scale Vegetable FarmJim Crawford, New Morning FarmRoom 207

As he approaches retirement, Jim Crawfordbelieves that profitability is the first condi-tion for sustainability of a farm. Reviewingthe difficulties and reflecting on the manymistakes he has made in his time, Jim hasdeveloped some ideas that might helpyounger growers avoid some pitfalls andachieve profitability sooner. Horticulture willNOT be Jim’s topic, since that is what expe-rienced growers already know and love. Busi-ness and financial management can be moreimportant, and those are things many of usdo NOT know or love.

For Jim Crawford’s bio, see pg 12.

Blog, Rattle & Tweet: Building Relationships Through Social MediaDru Peters, Sunnyside FarmBen Wenk, Three Springs Fruit FarmRoom 208

Learn how to make Facebook, Twitter, etc.work for you when you’re already loadingtrucks, planting, harvesting, supervising andmanaging your farm business. You can con-nect with your customers in meaningfulways without sacrificing other responsibili-ties. Some basic knowledge of social media

22

SaturdayWORKSHOPS

preferred, but not required. Dru Peters runs Sunnyside Farm with her husband

Homer Walden. With iphone in hand, notes on plantingand business planning are recorded, schedules are kept,credit card payments are processed, and photos are direct-ly loaded to Facebook. Dru also regularly updates over1,000 people via Twitter and her blog at sunnysidedru.com.Sunnyside Farm has also harnessed social media to fuel aKickstarter campaign for Homer’s Speedy Seeder.

For Ben Wenk’s bio, see pg 12.

Making the Case for a Moratoriumon Fracking & Tools to Get Us ThereSam Bernhardt, Food & Water WatchDavid Masur, PennEnvironmentSenate Suite

Why should we halt hydraulic fracturing?The answer is more encompassing than onemight think, implicating components ofPennsylvania society extending far beyondfringe environmental concerns. The move-ment for a moratorium on fracking shouldreflect the ubiquity of fracking’s effects. Howdo we expand this movement to show thatfarmers, consumers and other constituen-cies are against fracking? Presenters andparticipants will discuss the nature of theproblem and how to organize against it. Sam Bernhardt is the Pennsylvania Organiz-er for Food & Water Watch, a national advo-cacy organization working to protect citizensfrom corporate abuse. He works around thestate to build organize and empower com-munities to fight hydraulic fracturing, labelgenetically engineered food, and protectpublic water resources from privatization.Prior to his work in Pennsylvania, Samworked as a regional organizer for Food &Water Watch in New York as part of theircampaign to ban fracking.

David Masur is the Director of PennEnvironment andthe PennEnvironment Research and Policy Center. His haslots of experience working closely with the reporters andeditorial staff in the state’s largest media outlets, lobbyingstate and federal decision makers, packaging and develop-ing educational campaigns to protect our environment andcoordinating the efforts of the PennEnvironment Researchand Policy Center with environmental groups and otherpartner organizations in Pennsylvania. David focuses mostof his energy working on open space protection, MarcellusShale gas drilling, and clean water issues in Pennsylvania.

Strengthening Your Local Food System with TimebankingMarie Goodwin, Transition Town MediaExecutive Conference Suite

Timebanking is a form of alternate currencyused to exchange labor rather than goods.This hour-for-hour system can be used tosupport a local food network in many ways:local food distribution, food access issues,

SAT 1:30 – 2:50 PM

CSA volunteerism, home gardening,andinnovative ideas such as crop-mobbing. Thisworkshop will show you how to start a time-bank as well as how to implement it in cre-ative ways to support your community andfood shed.

For Marie Goodwin’s bio, see pg 19.

Traditional Foods Series: Home-Scale Meat Processing & Preserving Brooks Miller, North Mountain PasturesPresidents Hall 1

In this session, you will learn about theprocess of making your own dry cured porkproducts from start to finish. The workshopwill focus on sausage, bacon and ham, withan emphasis on technique and necessaryequipment. If time allows, the basics of air-drying and dried sausages will be covered aswell. This workshop is intended for homeproduction, not for sale!

For Brooks Miller’s bio, see pg 16.The Traditional Foods Series is made possible by the

underwriting support of the Weston A. Price Foundation& the Farm-to-Consumer Legal Defense Fund.

Irrigation for Veggie Farms William Lamont, Penn State UniversityMatt Steiman, Dickinson College Farm Presidents Hall 2

Developing a resource and labor efficientirrigation system helps growers increaseproductivity while reducing headaches andconserving water and energy. In this practi-cal workshop, Matt Steiman will focus on theevolution of irrigation systems at the Dickin-son College Farm from pumps to supply linesand storage pond establishment, sprinklerirrigation and greenhouse watering systems.Dr. Bill Lamont will provide a detailed discus-sion of drip irrigation systems, includingoptions for liquid fertilizer injection. Dr. William Lamont has over 32 yearsresearch/extension experience working inthe field of vegetable crop production, morespecifically as it is related to plasticulture orthe use of drip irrigation, plastic mulches,fertigation, row covers, low tunnels and morerecently high tunnels. He has spoken atnumerous commodity meetings/workshopsaround the country on the various compo-nents of a plasticulture system and in partic-ular the use of drip irrigation for theproduction of vegetables.

Matt Steiman is the Production Manager for the Dick-inson College Farm in Cumberland County, Pennsylvania.2013 will be Matt’s 20th season as a full-time organic veg-etable grower. He has operated and troubleshot irrigationsystems on six different farms. He has experimented withcover cropping for weed control and soil improvement onvegetable farms since the year 2000. In addition to farm-ing, Matt enjoys teaching students of all ages.

Dealing with Disasters: What to Do Before & After theStormLynn Hayes, Farmers’ Legal Action GroupScott Marlow, RAFI USAJoel Morton, Farm Aid Presidents Hall 3

Natural disasters are an unavoidable part offarming. While governments provide exten-sive programs for disaster assistance, theseprograms can be challenging to access,especially for farmers in direct or specialtymarkets. This session will cover what farm-ers can do before and after the disaster toplan for and access disaster assistance,including practical suggestions and alterna-tive strategies.

Lynn A. Hayes is the Program Director and an attorneywith the Farmers’ Legal Action Group, Inc. She has beenproviding family farmers and farm organizations with legaladvice and representation for thirty years covering a widevariety of issues including agricultural credit, disasterassistance and crop insurance programs, conservation pro-grams, livestock pricing and antitrust issues, marketingand production contracts and discrimination in USDA pro-grams.

For Scott Marlow’s bio, see pg 15. For Joel Morton’sbio, see pg 15.

Pruning Fruit Trees, Shrubs & VinesLee Reich, Grow Fruit NaturallyPresidents Hall 4

Correct and timely pruning keeps apples,blueberries and other fruiting plants healthy,productive and bearing the tastiest fruits.This session will start with reasons to prunefruit plants and how plants respond to vari-ous types of cuts. The workshop will alsocover the how and the why of pruning youngand mature plants, as well as how to bring aneglected old plant back to its former lus-cious glory.

For Lee Reich’s bio, see pg 18.

Financing the Family Farm: Principles & Fun Tricks of the TradeJim Crawford, New Morning FarmRoom 104

With no business school training, Jim Craw-ford has been forced to learn about farmfinance guided by desperation, determina-tion and common sense. In the process hehas developed some nervy, innovative tech-niques for capitalizing to the max which haveworked well for him and could be easilyapplied by younger growers. Jim admits,sheepishly but happily, that he never had abusiness plan but got very good at gettinginto debt, which he thinks is a healthy situa-tion for a young but conscientious farmer.

For Jim Crawford’s bio, see pg 12.

23

SaturdayWORKSHOPS

A South African Experience: Adapting Lessons Learned from IanMitchell-Innes to the NortheastBrian Reaser, former Blanerne Farm InternRoom 105

After hearing Ian Mitchell-Innes speak at thePASA intensive about planned, high-stockdensity grazing and holistic management,Brian was captivated. He sold his stock,pulled up stakes temporarily and headed forSouth Africa for six months to apprenticewith Ian and his wife, Pam. This session willtalk about his experiences there — of thecountry and community, about the life andfarming lessons learned. He will also discusshow he has been adapting those lessons toNew York state and stock since his return.

Brian Reaser learned grazing management whileworking on large grazing dairy farms in New Zealand. Hefurthered his education in Holistic Management by work-ing and learning from Ian Mitchell-Innes in South Africa forsix months. He runs a grass-fed beef and custom grazingbusiness on leased land part time while working full timefor Tioga County Soil and Water as the agricultural envi-ronmental management specialist.

Holistic Management Series: Reading the Land I — What is theLand Telling You?Byron Shelton, Landmark Decisions, LLCRoom 106

Participants will learn to read what the landis telling them about the condition of theecosystem. Participants will study photos tohelp develop their skills at visually assessingthe four ecosystem processes as they walkout on the land. These include succession,the effectiveness of the water and mineralcycles and the effectiveness of sunlight con-version. Improved use of tools on the landcan then move the land toward the desiredlandscape.

For Byron Shelton’s bio, see pg 12.

Managing Udder Health: Symptoms,Significance & Treatment Options Keena Mullen, North Carolina State UniversityRoom 107

Why measure somatic cell count on yourdairy? How can you treat mastitis withoutusing antibiotics? What is the cost of man-aging udder health? These and other ques-tions will be answered in this workshop,focused on providing real-world answers forfarmers by integrating academic knowledgeinto real-world situations. This workshop willalso cover the latest clinical research onPhyto-Mast, a product developed by Penn-sylvania veterinarian Dr. Hue Karreman.

Keena Mullen is currently pursuing a PhD in AnimalScience with a focus on alternatives to antibiotics for treat-ment of mastitis. In addition to working with the pasture-based dairy at the Center for Environmental Farming

Systems in Goldsboro, North Carolina, she does researchwith dairy producers across the state to connect universityresearch with its stakeholders.

Interpreting On-Farm Microbiologi-cal TestsGianaclis Caldwell, Pholia FarmRoom 108

In this hands on session, we’ll count bacteriacolonies on Petri-film plates inoculated inthe previous day’s workshop. You will notonly learn how to count and read these inex-pensive and simple to perform tests, butlearn what the results mean and what youcan do if they are less than spectacular.

For Gianaclis Caldwell’s bio, see pg 15.

Making Sustainable Ag PolicyProgress in the Farm Bill & BeyondSarah Hackney & Martha Noble, National

Sustainable Agriculture CoalitionRoom 109

The federal Farm Bill impacts our food &farm system — support for sustainable agri-culture depends on farmers and consumersusing its programs and advocating forchange. This workshop focuses on the FarmBill’s status, programs that support sustain-able agriculture, accessing matching fundsand technical assistance for farmers andorganizations involved with organic and sus-tainable agriculture and actions you can taketo shape the Farm Bill and other federal leg-islation for a more sustainable future.

Sarah Hackney is the Grassroots Director for theNational Sustainable Agriculture Coalition. She works withcoalition members, farmers and allies to develop grassrootscampaigns to reform and improve federal food & farm pol-icy for a more sustainable future. She has worked as anadvocate and catalyst for sustainable food and farm effortsacross the US, with a focus on improving small farm viabil-ity, increasing fresh food access and building leadership inrural communities.

Martha Noble is a Senior Policy Associate with theNational Sustainable Agriculture Coalition in Washington,D.C. She is also a vice-chair of the American Bar Associa-tion’s Agricultural Management Committee and is on theBoard of Directors of the Clean Water Network. She was aresearch professor and staff attorney with National Centerfor Agricultural Law at the University of Arkansas, Fayet-teville.

Q&A SessionBen Hewitt, PASAbilities KeynoterRoom 202

Join Ben Hewitt following his keynoteaddress for a question and answer session.

For Ben Hewitt’s bio, see pg 1.

Harnessing the Power of Microbesfor Improved Soil, Plant & AnimalHealthLinda Miyoshi, Teraganix, LLCEnos Beiler, Smyrna View FarmRoom 205

This workshop will demonstrate why it is inyour best interest to utilize microbes to cre-ate optimum performance on your farm.Linda Miyoshi will cover how the environ-ment can get out of balance and how torestore balance. She will explain the differentways that microbes work and what tasksthey can enhance. She will discuss ways thatmicrobes help soil, plant, animal and humanhealth. She will share studies that are under-way or have been completed to measure thepotential of microbes, and Enos Beiler willshare his experience using microbes on hisfarm.

Linda Miyoshi is the East Coast representative for Ter-aganix, an affiliate of Effective Microorganisms ResearchOrganization (EMRO) Japan. EMRO was started by Dr.Teruo Higa, the inventor of Effective Microorganisms(EM). EM is now used in over 140 countries. EM is used notonly for growing healthier plants but is used for waterremediation, soil remediation, odor control, compostingand even as a health drink for people and animals. Lindahas spent the last three years educating farmers, garden-ers, municipalities and institutions on how to work withmicrobials in specific site conditions.

Enos Beiler is an organic dairy farmer and part of theOrganic Valley Cooperative. He has been farming organi-cally since 2000. In addition to his dairy herd of 45, hefarms specialty vegetables.

Planting by the Moon: A PracticalGuide for Farmers & GardenersSue J. Morris, Sue’s SalvesRoom 206

Lunar gardening is as old as agriculture itself.Sue J. Morris helps us to easily understandthe basic principles of the moon’s cycles inrelation to gardening and farming activitiesplus much more! Planting by the moon helpsus to live and work in balance and harmonywith the natural cycles of life.

For Sue J. Morris’ bio, see pg 22.

How to Succeed in Marketing toRestaurantsMelissa Miles, Two Miles FarmSteve Eckerd, Le Bec FinRoom 207

Supporting local food and letting the sea-sons shape your menu can be a challengingand time consuming commitment for chefs.Small scale sustainable farming, though arewarding endeavor, often has its own set ofchallenges including finding viable outletsfor sustainably grown products. Learn howpurveyors and chefs can work together tobuild a mutually beneficial relationship. The

24

SaturdayWORKSHOPS

many positive aspects to (and challengesof!) creating this relationship will beexplored during this session. Learn aboutfarmer-chef relationships first hand from the perspective of both farmer and chef. Youare encouraged to bring your questionsregarding building a successful farmer-chefrelationship as a Q & A will follow the pres-entation.

Sous Chef Steve Eckerd and Le Bec Fin in Philadelphia,Pennsylvania are dedicated to the advancement of localfarmers and producers in the tri-state area. Planning andanticipating product is essential to their process as theyforecast their menus daily, monthly and annually. As ateam they also communicate with their farms to work onnew techniques that elevate both the level of products atthe farm and the cuisine in the kitchen.

For Melissa Miles’ bio, see pg 13.

Income Positive Poultry: Egg ProductionJeff Mattocks, The Fertrell CompanyRoom 208

Roadside signs have read “brown eggs$1/dozen” for the last twenty some years, yetthat price does not cover the cost of produc-ing those eggs. Serious poultry producerswanting to engage in profitable egg produc-tion will learn how to optimize feeding, hous-ing and management techniques andstrategies in order to establish a profitableegg business or take your current business tothe next level.

For Jeff Mattocks’ bio, see pg 18.

From Amber Waves to Market: Harvest, Storage & MarketingOrganic GrainsMary-Howell & Klaas Martens, Lakeview

Organic GrainsSenate Suite

The quality of and the price received for acrop depend on getting it to market in opti-mal condition at the optimal time. The bestway to add value to a grain crop is not bymaking bread or pasta, but by taking thesteps to ensure those optimums of conditionand timing are met. Mary-Howell and KlaasMartens will share their common-senseexperiences as both growers and buyers oforganic grains all in a language (completewith pictures) that farmers can understandand easily translate into action. Storage, har-vest, drying, quality and toxin assessmentswill all be covered.

Mary-Howell and Klaas Martens have been farmingorganically since 1993 with over 1400 acres of corn, soy-beans and a wide variety of small grains in Penn Yan, NewYork. They also own and operate Lakeview Organic Grain,a feed and seed operation that serves upstate New York,northern Pennsylvania and the Northeast.

Tools, Methods & Techniques of SoilGreenhouse ProductionJack Algiere, Stone Barns Center for Food &

AgricultureExecutive Conference Suite

Identifying methods, techniques and toolsthat improve the efficiency in the diversifiedsoil greenhouse system can help realizelong-term viability. Jack Algiere will sharewell established greenhouse growing meth-ods as well as advanced techniques forimproved efficiency and quality. He will alsoexplore the growing interest in equipmentand tool design for the next generation ofdiversified grower.

For Jack Algiere’s bio, see pg 17.

Traditional Foods Series: Fermenting Vegetables & FruitsMaureen Diaz, Mama’s FolliesPresidents Hall 1

In this hands-on workshop you will learn howeasy it is to turn your healthy home-grownproduce into delicious, nutritious and health-enhancing foods that can be safely stored formonths, even years! Maureen Diaz will pre-pare several ferments including a fruit chut-ney and a melange of vegetables. Your tastebuds and your tummy will be delighted!

For Maureen Diaz’s bio, see pg 14.The Traditional Foods Series is made possible by the

underwriting support of the Weston A. Price Foundation& the Farm-to-Consumer Legal Defense Fund.

Mighty MitochondriaJerry Brunetti, Agri-Dynamics Inc.Presidents Hall 2

Join Jerry Brunetti as he discusses healthfrom the inner workings of the cell outward.Health of the organism relies on the health ofits 10 trillion cells. Within each cell is themitochondria, the power furnace of the cell.The mitochondria is the key to cellularlongevity. When there is mitochondrial dam-age, illness appears — be it autism, diabetes,cancer, etc. Jerry will detail the science,implications, tests available and steps youcan take for your own personal health inorder to age well and live disease free.

For Jerry Brunetti’s bio, see pg 18.

Farming & Gardening to ConserveNative PollinatorsNancy Adamson, Xerces SocietyShelby Fleischer & Dave Biddinger, Penn State

UniversityPresidents Hall 3

Colony collapse disorder continues to devas-

SAT 3:10 – 4:30 PM tate US honeybee colonies and rental fees inapple orchards have quadrupled since 2006.Increased costs and projected shortageshave shifted public focus to the 22,000other bee species in the world that havegone largely unnoticed, but which providesignificant pollination services to our fruit,nut and vegetable crops. There is evidencethat some of these pollinators’ populations,including that of bumble bees, are alsodeclining. This workshop will help with iden-tification of major groups of bees and illus-trate their natural history. Presenters willdemonstrate their importance in fruit andvegetable crops and discuss means to con-serve or augment populations in agricultureand the garden by providing additional floralresources, nesting sites and mitigating pesti-cide impacts.

Nancy Adamson works jointly as Pollinator Conserva-tion Specialist for the Xerces Society for Invertebrate Con-servation and the USDA Natural Resources ConservationService in Greensboro, NC. She studied bees important forcrop pollination in apple, blueberry, caneberry and cucur-bits and meadow restoration in the mid-Atlantic. She ranthe horticulture and Master Gardener programs for Freder-ick County Maryland Extension and has long been involvedin inventorying, collecting seed and propagating nativeplants for habitat restoration.

For Dave Biddinger’s bio, see pg 21. For Shelby Fleisch-er’s bio, see pg 17.

Artful Remedies toWet/Eroded/Ugly LandscapesStacy Levy, Art/Land/WaterPresidents Hall 4

Leftover and overlooked pieces of the agri-cultural landscape can be reconfigured tofunction and create visual interest. StacyLevy is an ecological artist who works withnatural processes on the site, in both tempo-rary and permanent projects. This workshopwill investigate artful ways to take wet areasand eroded slopes and give them visualinterest.

Stacy Levy is an installation artist who works to showthe presence of urban nature. She has created large scalecommissions in Philadelphia, New Jersey, Boston, Phoenixand Japan. Many of her recent projects utilize stormwaterrunoff to make rainwater an asset to the site. Stacy oftenworks collaboratively with architects & landscape archi-tects. She has recently worked with the Philadelphia WaterDepartment on the Springside Water Wall and Rain Gar-den and with Biohabitats and the Pennsylvania Horticul-tural Society on Pier 53 on the Delaware River to create apark where the plant roots and freeze/thaw cycles begin tobreakdown the hardscape.

Grazing in the Trenches: GrazingPlans as Real, Living DocumentsTroy Bishopp, The Grass WhispererRoom 104

Having a visual grazing plan on paper andnot just in your head pays dividends. Itabsolutely helps with making critical grazing

25

SaturdayWORKSHOPS

decisions on the farm and with life. Thisinteractive session will explore all thenuances of understanding and implementinga working grazing plan. Troy Bishopp willdemonstrate his three years of experienceusing this tool and describe how it’s beenintegrated on neighboring grazing farms.

Troy Bishopp, aka “The Grass Whisperer,” has been aspirited farmer, promoter and practitioner of grazing man-agement for over 26 years. He’s grazed on the family’s farmand on leased land using planned grazing strategies andcontracted grazed dairy heifers/grass-finished beef toachieve the farm goals. He also works as a grazing profes-sional for the Madison County Soil & Water ConservationDistrict, The Upper Susquehanna Coalition and NE SARE.This former Toastmaster president writes articles for localand national media outlets while maintaining a monthlyGrass Whisperer column in Lancaster Farming.

Low-Tech & Low-Budget Blacksmithing 101Gary Gilmore, PA DCNR Bureau of ForestryRoom 105

Blacksmithing is the craft of using a hammerand heat to forge iron into usable forms. Themodern world has no need for this ancientoccupation but that does not mean it is nolonger useful. This session will go over theprocess involved in forging iron and how toput together a simple forge with material youprobably have around the house. There willbe no hands on demonstration but come tothis session with your questions and ideas.

For Gary Gilmore’s bio, see pg 21.

Holistic Management Series: Reading the Land II — MonitoringOver Time & Record KeepingByron Shelton, Landmark Decisions, LLCRoom 106

You will learn to understand yearly monitor-ing transects that assess the ecosystemprocesses in detail, and what these transectstell about the trends in land condition basedon the use of tools on the land. Included willbe discussion on basic and comprehensivemonitoring, baseline and historical data, cre-ating your future landscape, when to gatherthe data, equipment needed, establishingtransects, recording transect information,taking photos, recording your observationsand analyzing the data.

For Byron Shelton’s bio, see pg 12.

Farm Liability: What You ShouldKnow Before It’s Too LateRoss Pifer, The Agricultural Law Resource &

Reference Center at Penn StateRoom 107

All farm operators and landowners should beaware of the liability risks that they face byinviting the public onto their land and by sell-

ing products to the public either on or off-site. This session will discuss these specificliability risks as well as statutory and con-tractual provisions that can be utilized toprotect farmers and landowners. By under-standing and acting to minimize potentialliabilities, farmers can help to ensure thelong-term viability of their operations.

Professor Ross Pifer is the Director of the AgriculturalLaw Resource and Reference Center as well as the RuralEconomic Development Clinic at Penn State Law. In thesecapacities, he has made numerous presentations on a vari-ety of agricultural law and natural gas topics throughoutthe country. His family farms in Jefferson County.

This session is made possible by the underwritingsupport of Hunter Insurance Group.

Income Positive Poultry: Meat Production Jeff Mattocks, The Fertrell CompanyRoom 108

Often the line is blurred between keepingbirds as a primary enterprise, a means ofdiversification on the farm or as a hobby.This session is directed to taking the art andscience of raising poultry to the next leveland maximizing profitability of the enter-prise. Through fine-tuning everything frombird selection to feed formulation and pres-entation to housing options, this session willprovide information for the serious poultrygrower to enhance profitability and optimizeproduction.

For Jeff Mattocks’ bio, see pg 18.

Adding On-Farm CommercialKitchensRobin & Mark Way, Rumbleway FarmRoom 204

Robin and Mark Way from Rumbleway Farmin Maryland started their certified commer-cial kitchen because it married nicely to theiron-farm USDA poultry processing facility.They use the kitchen for canning and pre-serving as well as for creation and prepara-tion of their on-farm dinners and cookingclasses and their off-farm catering gigs.

For Robin and Mark Way’s bio, see pg 16.

Employing Migrant Farm WorkersJoan Norman, One Straw FarmBen Wenk, Three Springs Fruit FarmRoom 205

This session will focus on helping eager,hardworking members of our communitiesprovide opportunities for the betterment oftheir families through socially responsibleemployment on your farm. Learn from theexperiences of two farms relying on immi-grant labor, including H2A and non-H2Aemployees. What are your legal obligationsand what are your moral obligations? How

can you get started? Speakers will be focus-ing on reconciling these issues and manymore under the status quo without gettingdistracted by policy issues, reform, and otherpitfalls — though they are a good discussionfor a later day.

Joan Norman and her husband Drew run One StrawFarm, a family owned and operated Food Alliance certifiedvegetable farm located in Baltimore County, Maryland.Joan oversees all media relations, employee communica-tions, business development, marketing and sales. OneStraw Farm supports a Community Supported AgricultureProgram, complemented by sales to area farmer’s markets,restaurants, colleges, hospitals and wholesale distributors.

For Ben Wenk’s bio, see pg 12.

Wild Mushrooms: From Foraging toForest FarmingEric Burkhart, Shaver’s Creek Environmental

CenterTom Patterson, Wild PurveyorsRoom 206

There are many reasons why one might wantto forage for seasonal wild mushrooms inPennsylvania (and the region) including forpersonal consumption, outdoor recreationand/or as a source of supplemental income.In this workshop, presenters will focus on thelatter of these reasons and explore wildmushroom foraging and marketing in theregion and how seasonal mushrooms can beused to enhance your farm or forest-basedenterprise. Presenters will also discuss theopportunities and challenges associatedwith cultivating or farming wild forest mush-rooms in order to meet market demand.Mushrooms to be discussed in this work-shop include morels, chanterelles, oystersand hen-of-the-woods.

For Erik Burkhart’s bio, see pg 14. For Tom Patterson’sbio, see pg 16.

Organic Grains: Adding Value fromPlanting to HarvestJoel Steigman, Small Valley MillingRoom 207

Growing high quality organic grain requiresfar more than relying on the organic label.Join Joel Steigman as he explains the nitty-gritty of what’s required to put quality organ-ic grain in the bin: timing, varieties, marketdemands, equipment choices, weed control,crop monitoring and troubleshooting. Thissession will emphasize the planting to har-vest aspects of adding value to organic grainby producing an excellent, clean product.This session is intended for the larger scalegrowers who are growing tens of acres, notone or two acres, of small grains.

Joel, Elaine and Eric Steigman organically farm 300acres in Dauphin County. Their fascination with heritagegrains fueled their diversification into small grains. Theydeveloped a milling and flour making facility to help withthe overall farm sustainability.

26

SaturdayWORKSHOPS

27

Creative Cover Crops to Build Fertility in Veggies, Row Crops &PasturesMary-Howell & Klaas Martens, Lakeview

Organic GrainsMatt Steiman, Dickinson College FarmRoom 208

Cover cropping is a fundamental practice forsustainable farming. Cover crops can buildsoil fertility, reduce erosion, fight weed pres-sure, support beneficial insects and more.This practical workshop will discuss the vari-eties, tools, techniques and managementdetails needed to incorporate cover cropsinto any farming system. The presenters willshare their experiences from vegetable, rowcrop and livestock farming. Participants willwalk away with a “tool box” full of cover cropinformation for their own use.

For Mary-Howell & Klaas Martens’ bios, see pg 25. For Matt Steiman’s bio, see pg 23.

Hogs: Breed Selection & FinishingStrategies for Desired End UseEliza MacLean, Cane Creek Farm Chuck Talbott, WVU Extension Service & Black

Oak Holler FarmSenate Suite

All pigs are not created equal, though all arecreated to be useful. The type of animal cho-sen should depend on the end productdesired — thus optimizing its usefulness —as well as the management practices andresources of the unique farm. If your marketis bacon, you don’t need a hog that putsenergy into making huge hams. This sessionwill cover selection of breed/type of animals,options for breeding and finishing (especial-ly considering the desired time of slaughter)and the resources available to the farmer.

For Eliza MacLean’s bio, see pg 16. For Chuck Talbott’sbio, see pg 14.

See you next year!

23rd ANNUALFarming for the Future

Conference

FEBRUARY 5–8, 2014

SaturdayWORKSHOPS

Pennsylvania Association for Sustainable Agriculture104 North Street • P.O. Box 419 • Millheim, PA 16854-0419 • (814) 349-9856 • fax: (814) 349-9840 • pasafarming.org

In addition to the funding support provided by the companies and programs listed above, the confer-

ence programming is developed by a team of PASA Staff, Board and volunteers. Special thanks goes to

Grow Pittsburgh’s Edible Schoolyard Team, Chatham University’s Naturality Club and Kat Alden andthe team of Centre County volunteers for planning and running the Future Farmers programmingthroughout the conference.

To suggest future programming, please do so on your evaluation form, by filling out our online form

available at pasafarming.org, by emailing Kristin at kristin@pasafarming.org or by calling (814) 349-

9856 ext 11.

IN ADDITION TO SUPPORT FROM OUR SPONSORS, FUNDING FOR CONFERENCE PROGRAMMING WAS PROVIDED BY

by Agri-Services LLCMahlon Stoltzfus, Authorized Distributor

(484) 798-4631

GUARDIAN

FRIENDS OF THE CONFERENCE 2013Bob Anderson • Marilyn & John Anthony • Sara & Bruce Baldwin • Barnhart Family • Nancy & Bob Bernhardt • Blue Rooster Farm • Greg Boulos • Jerry Brunetti • Dancing Hen Farm• Lisa & Duane Diefenbach • Melanie & Mark Dietrich Cochran • Patricia Eagon & James Stafford • Eva Edelstein • Helen & Bill Elkins • T. Lyle Ferderber • Four Paws Farm & Vineyard• Michele Gauger & Kevin Spencer • Wesley & Kathy Gordon • Jennifer Halpin & Matt Steiman • Todd & John Hopkins • Kristin & Steve Hoy • Sukey & John Jamison • Mary & AaronKolb • David Lembeck • Gretchen Ludders • Becky & Steve Marks • Cassie Marsh-Caldwell & Scott Caldwell • Tracy & Jeff Mattocks • Sally & Karl Meyer • Sue & Ken Miller • Mill Hollow Farm • Jennifer Montgomery • Jamie Moore • Libby & Dave Mortensen • Ginni & Larry Mutti • Jean & Ray Najjar • Oyler’s Organic Farms • Pennsylvania Farmers Union• Rita Resick • Melissa & Thomas Reynolds • Susan Richards & Robert Amsterdam • Carrie Ryan & Randy Scott • Carolyn Sachs • Susan & Don Sauter • Louise Schorn Smith • Heidi Secord & Gary Bloss • Debra Brubaker & Hannah Smith-Brubaker • Lauren & Ian Smith • Leah Smith & Alberto Cirigo • Paula & Brian Snyder • Rick Stafford • Judy Styborski •Karen Styborski • Emily Trovato & Greg Strella • Sandie & John Walker • And others who contributed after this program went to press

CHAMPIONAgChoice Farm Credit / MidAtlantic Farm Credit • Agri-Service, LLC • BCS America • Blessings Blends • Delaware Valley College • Earth Tools Inc. • Eberly Poultry Farms • FarmMatch.com • The Fertrell Company • Johnny’s Selected Seeds • Kretschmann Farm • Lakeview Organic Grain • Marushka Farms • McGeary Organics • Mid Atlantic Alpaca Association (MAPACA) • Moyer’s Chicks • Northeast Sustainable Agricultural Research & Education (SARE) • Organic Valley • PA Farm Link • Schafer Fisheries • Schnupp’s Grain Roasting, Inc. • Seed Savers Exchange • Small Farm Central • Southern Exposure Seed Exchange

ALLYAlbert’s Organics / UNFI • Center for Rural Pennsylvania • Farm-to-Consumer Legal Defense Fund • Future Harvest / CASA • Harvest Market • King’s AgriSeeds, Inc. • Lancaster Ag Products • Longwood Gardens, Inc. • Natural by Nature • Organic Mechanics• Organic Unlimited, Inc. • Peace Tree Farm • Penn State University Press • Pennsylvania College of Technology • Purple MountainOrganics • Rodale Institute • Seedway, LLC • SF & Company • Tait Farm Foods • Union of Concerned Scientists • Weston A. PriceFoundation • Wild for Salmon, Inc.

SUPPORTERAmerican Pastured Poultry Producers Association (APPPA) • Bio-Organics • Brushy Mountain Bee Farm • Certified Naturally Grown • Communities Alliance for Responsible Eco-Farming (CARE) • CSI, Inc. • Dairy Connection Inc. • eOrganic • Filtrexx International • HarrisSeeds • High Mowing Organic Seeds • Kallari L3C • Mid-Atlantic Microbials • National Agricultural Statistics Service • NCAT / ATTRA Program • Pennsylvania Department of Agriculture, Integrated Pest Management and Fruit Tree Improvement Programs • Pennsylvania Down-town Center • Sue’s Salves, LLC • Tierra Farm • Tuscarora Organic Growers Cooperative

PASABILITIES SPONSOR

OPENING KEYNOTE SPONSOR

2013 Farming for the Future Conference Sponsors

Foundation forPennsylvania Watersheds