Fall 2003 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

8/9/2019 Fall 2003 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

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Number 45 Fall 2003

Newsletter of the

Pennsylvania

Association

for Sustainable

Agriculture

organic matter, thus releasing carbon intothe atmosphere instead of retaining it in thesoil system. Findings show that organicgrain production systems increase soil car-bon 15 to 28% and soil nitrogen by 8 to15%. However, conventional farming trialsshowed no significant increases in eitherover the same period.

Soil microbial activity, specifically mych-orrhiza fungi, also has an important role insoil aggregate formation with clay and otherminerals, to retain carbon in the soil.Microbes (mychorrhiza fungi) produce a

glue-like substance called glomalin thatlocks these elements in the soil. USDA sci-entist, David Douds along with Rodaleresearchers point to the fact that organic

By George DeVaultIn the beginning, back in the spring of

1981, scientists at what is now the RodaleInstitute set out to answer two questionsthat have plagued agriculture:

1. Why do yields often drop whenfarmers quit chemicals and switch toorganic farming?2. What can be done about it?Rodale answered both questions. But as

often happens when science relentlesslypursues the truth, there also came an unex-pected discovery that promises to benefit

humankind, now and for all generationsahead.

Organic farming is a viable part of thesolution to global warming, AnthonyRodale, chairman of the nonprofit RodaleInstitute, said Oct. 10 in releasing the latestRodale research at a field day at the Insti-tutes experimental farm near Maxatawny,PA.

From the mysteries of the soil to green-house gas emissions may seem like a giantleap. It is not. Simply put, Rodales 23 sea-

sons of research show that organic farmingis a powerful atmospheric scrubber. Diversecrops, especially legume hay, suck carbonand nitrogen out of the air. Scientists callthe process carbon sequestration, and theyrefer to the soil as a carbon sink. Farmersand gardeners know it simply as soil organ-ic matter free plant food.

So why are organic soils better at carbonsequestration than conventionally farmedsoils? The answer lies in the application offertilizers and soil microbes.

Soluble nitrogen fertilizers rapidly decay

PassagesSustainable Food and Farming Systems

soils have larger biological systems of mychorrhiza fungi, from the absence of chemicafertilizers and pesticides.

Before forests and grasslands were con-verted to field agriculture, soil organic matter generally comprised 6 to 10% of the soimass, well over the 1 to 3% levels typical otodays agricultural systems.

Agricultural and forest sequestration onutrients, namely carbon and nitrogen insoil organic matter, can help derail climatic

Continued on page 8

Rodale research technician, Dave Wilson,pres-

ents results at the recent field day.

By Michele GaugerWhen the smoke finally cleared from last years gubernatorial election and sub-

sequent transfer of political power in Pennsylvania, we were astounded to find thattwo distinguished members of PASA had ascended to unexpected vantage points,as deputy secretaries of their respective departments in the Rendell Administration.By any measure, this is a major plus for family farmers throughout the common-

wealth, and we decided to celebrate by introducing them and their priorities toother members as quickly as possible.

As is well known, issues of industrial farming, the plight of small farmers andthe desire for better environmental stewardship are on the forefront of many dis-cussions in Pennsylvania. This large and diverse state is also the site for manyimportant innovations involving agriculture relating to renewable energy systems,research into carbon sequestration (see Rodale article above) and models for localfood system networks. Now more than ever, we must join

Results of Rodale Long-term Systems Trials Released

Organic FarmingFights Global Warming

PASAfists in High Places:Profiles of Cheryl Cook and Dan Desmond

Continued on page 20


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ContentsFall 2003

1 Organic Farming Fights Global Warming

PASAfists in High Places

3 Raw Milk Laying the Groundwork for the Future

4 Directors Corner: Science Technology, and the Pursuit of Efficiency

5 PASA-tively Speaking: Board Presidents Corner

6 Harvest Celebration Dinner: The Sweet Taste of Success!

9 Allegheny College Tastes Bounty from Local Farms

10 Farming for the FutureConference

13 A Picture Perfect End to Another Field Day Season

14 Regional MarketingSouthwest

15 Regional MarketingSoutheast

16 Business Member Profile: Jim Amory of LeRaysville Cheese Factory17 New Business Members

Farm Show 2004

19 The Junior PASA Page

22 The Grapevine: Editors Corner

24 Opportunities and Classified Ads

26 Calendar of Events

27 Volunteers

Sustainable Ag Leadership Award Reminder

28 Book Reviews29 Pennsylvania Sustainable Baskets for the Holidays

31 PASA Membership/Contribution Form

Pennsylvania Association

for Sustainable Agriculture

114 West Main StreetP.O. Box 419

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

Website:www.pasafarming.org

Passages STAFF & OFFICE

Guest Editor: Michele Gauger

Layout: C Factor

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

BOARD OF DIRECTORS

President: Kim Miller, Westmoreland County

Vice President: Kim Tait, Centre County

Secretary: Lyn Garling,Centre County

Treasurer: Chris Fullerton,Huntingdon County

Mary Barbercheck, Centre County

David Bingaman,Dauphin County

George DeVault, Lehigh County

Mena Hautau, Berks County

John Hopkins, Columbia County

John Jamison, Westmoreland County

Dave Johnson,Tioga County

Don Kretschmann,Beaver County

Brian Moyer, Berks County

Anthony Rodale, Berks County

Kim Seeley,Bradford County

PASA STAFF

HeadquartersBrian Snyder

Executive [email protected]

Lauren SmithDirector of Development& Membership Programs

[email protected]

Heather HouseFarm-to-School Program Coordinator

[email protected]

Michele GaugerMember Program Assistant

[email protected]

Brandi MarksOffice Coordinator/Bookkeeper

[email protected]

Regional Offices

Ruth SullivanDirector of Southeast Programs

Phone: [email protected]

David EsonDirector of Southwest Programs

Phone: [email protected]

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PASAs Mission is

Promoting profitable farms which

produce healthy food for all people while

respecting the natural environment.

PASA is an organization as diverse as the Pennsylvania

landscape. We are seasoned farmers who know that

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

We are new farmers looking for the fulfillment of land

stewardship. We are students and other consumers,

anxious to understand our food systems and the

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

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

is an organization that is growing in its voice on behalf

of farmers in Pennsylvania and beyond. Our mission is

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

munity at a time.

Passages Fall 2003 Contributors

WRITERS: Chris Crytzer, George DeVault, David Eson, Lyn Garling, Michele Gauger, Steve Gilman,Heather House, Maggie Fry-Manross, Kim Miller, Gayle Morrow, Brian Moyer, Eric Nordell, Sally Roe,Lauren Smith,Brian Snyder, and Ruth Sullivan.

PHOTOGRAPHERS: Heather House,Brian Snyder.

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

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

and wed love to know what coverage we are gettingin your area. Please clip any articles you see on PASA

and mail them to our Millheim headquarters to the

attention of Office Coordinator Brandi Marks.

Do you have a greatarticle idea for Passages?

Want to share a farming practice with members? Wed

love to hear from you. Please contact the newsletter

staff at newsletter@ pasafarming.org.

Deadline for Winter Issue: November 26, 2003.

Passages is printed with soy inks on recycled,chlorine-free paper


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Public Policy Partnerships

By Brian MoyerOn October 20th in Lancaster, PA,

farmers and consumers came together foran informational meeting regarding rawmilk issues. Some might feel that such ameeting would be charged with emotionand tension. But as it turns out, the meet-ing was very positive and productive. AsBrian Snyder, executive director of PASA,

put it, it was, An example of a communi-ty coming together around an issue. Ourgoal is operate in the lightthis needs tobe a partnership.

Those on hand heard from two rawmilk producers, discussing their experi-ences and two representatives from thePDA Bureau of Food Safety and Labora-tory Services. These presentations werethen followed by an afternoon panel dis-cussion.

Tim Wightman, a farmer from Hay-ward, Wisconsin, discussed his experience

with the issue of raw milk and customerdesire for it. Not long after Tim started aCSA and hay operation, his customerskept asking him about purchasing rawmilk. Since Wisconsin does not allow thesale of raw milk, they had to look toEurope for examples of how to set up araw milk system.

The state gave them permission to sellcow shares to their customers, whobecame partial owners of a cow and themilk produced from that cow. After one

year, Tim had 168 families signed up formilk. When the state heard of this success,they canceled the program and tried tocancel their grade A milk permit. Oncethe word got out to the community, over130 more families wanted to sign up!

As the struggle between the farm andstate continued, a large outbreak ofcampylobactor occurred over the Thanks-giving holiday. Although this outbreak

was tied directly to the turkeys, Wisconsinstate officials tried to pin it on raw milk,in a further attempt to shut down the

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farm. Ironically, while all this was taking

place, the USDA sent the farm a certifi-cate recognizing them for their high qual-ity milk.

The fight continued for ten monthsand in the mean time, customers weresneaking out to the farm in the middle ofthe night to purchase their milk at thefarm self-service store. Then one monthbefore their date in civil court, they got aletter from the state. The letter stated thatit is illegal to own shares of a cow but legalto own shares in a farm, assuming theshareholder knows the risk. Under Wis-consin law, the farm can make dairy prod-ucts for its workers and owners. Armed

with this tool, Tim developed a companycalled Hayward Community Dairy, LLC.People purchase a share in the companythat holds a grade A milk permit. Thecompany holds the liability, not the farm.

Tim sees the future of raw milk in Wis-consin as his farm becoming a customergrower, which would be part of a largercommunity-farming network. HaywardCommunity Dairy could purchase shares

in another LLC farm and then offer those

products to their shareholders. This wouldthen expand farm fresh products offeredto the shareholders, and possibly expandto on-farm processing of meats.

Tim Wightmans long battle just tohave the opportunity to offer his farmproducts to his community showed theadvantages we have here in Pennsylvania.Tim stressed that we must keep the Penn-sylvania tradition of on-farm purchasing.

Wightman said People want to purchasewhat comes from the cow and you have a

value to your customers, because youknow your cows. Once, a reporter askedhim what this movement should be called,Tim answered, Honesty. Wightman saysits all about honesty and earning trustbetween you and your customers.

California farmer, Mark McAfee has amajor advantage over Tim Wightman.Raw milk sales have always been legal inCA. What makes Marks situation uniqueis his family farm, Organic Pastures Dairy

Raw Milk Laying the

Groundwork for the Future

Mark McAfee (right) discusses the raw milk issue with a meeting attendee.


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By Brian Snyder, Executive DirectorThere is really no question about it, all

eyes these days should be on Pennsylvania,especially if youre interested in agricul-ture. This is because, as in Civil War days,Pennsylvania is once again a major battle-ground state in a struggle over two radi-cally different worldviews, only one of

which can ultimately emerge from the frayif sanity and reason are to prevail.

Pennsylvanias industrial past, depend-ing heavily as it did on coal mining andsteel production, began to crumble manyyears ago. But industrialization, while rap-idly becoming a relic of the past and for-mula for disaster in many industries, isonly beginning to heat up as the world-view and favorite model of some of Penn-sylvanias most prominent agriculturalleaders. Concentration of agriculturalindustry in many forms, including pro-

duction, processing and distribution sys-tems, is being touted by some as not onlya potential source of financial strength andbio-security, but also (and this is whatreally irks me) as an inevitable trend.

Its science, they say, thinking thatanything coming from science is by itsvery nature both Godly and profitable.But we dont even need to discuss whetheror not science is a good thing in thiscontext, because this isnt science at allits technology, and technology is doomed

only to reflect the good or evil intentionsof its creators, even if those intentions areadhered to subconsciously.

If this technological trend continues inan unfettered way, we will have created inPennsylvania a Frankensteins Monster ofan agricultural system that will only leadto environmental nightmares, consumerconfusion and public disaffection with theproper role of agriculture in society. Ofcourse it would also lead to tremendousloss of both farmland and farmers this is

what these industrialists call efficiency in

the marketplace. We know this, because ithas already happened in other parts of thecountry.

I want to emphasize the distinctionbetween science and technology. To over-simplify, for the sake of argument, I feelthat science is an endeavor that must beconducted according to its own inherent

values of measurability and replication, with lesser regard for any specific socialgood. Technologyon the other hand has noparticular values itself, except those beingexpressed through it by the technicians,corporations and bureaucrats who havetheir own purposes for creating that tech-nology.

One wonders, though, where in thisscheme we can find moral inclinations likewisdom,justiceor the wellbeingof human-ity in short, any sense of greater goodthat might come from the pursuit of sci-

ence or application of technology. Letsface it; wisdom is in short supply thesedays. Just in practical terms, if you thinkabout world leaders who say things worthquoting, you have to go back about 30years before you start finding an abun-dance of such material. The public at largeseems tired of issues involving justiceinfact its become fashionable to demon-strate that you really dont care about suchthings. And the only human wellbeingthat seems to get any imaginative atten-

tion these days are short-term gains fromreducing taxes or increasing security, aconcept that has become vastly overrated.

There are some places where these val-ues still remain vibrant and meaningful,though, and one of the most notable isnearly any producer-only farmers marketyou can find. My family visits one abouttwelve miles away on Saturday morningsduring the growing season, and the kids

will complain if we dont go. At the mar-ket, we engage with dozens of other like-minded individuals who are constantly

talking about the wisdom of farming sus-tainably, the justice of buying from loca

farmers, and the wellbeing that comes totheir families by eating fresh, wholesomelocally-grown food.

The relationship between a farmer andhis or her customers is sacred, involvingsuch rare and valuable qualities as trustpromise, care and sacrifice. The customersare smart shoppers, but even more-so theyare hungry, hungry for something that

will bring variety and spice to their livessomething that will link them to whareally matters. They can understand thedifference between the products tha

come from a grass-fed animal in comparison to one that is fed grain. They candetect the distinction between milk orapple cider that has been pasteurized andfresh product that has not. They knowthese differences in part because the differences really exist, but also in parbecause they want there to be a reason tocare about the choices they are making.

You see, farmers and their direct-market customers know the differencebetween the valid science of sustainable

agriculture and the technology of industrialization. They know that efficiency,if defined in industrial terms, will onlymean fewer farms and fewer farmers

which translates into fewer opportunitieto access high quality, fresh food for theirfamilies. Such efficiency also would con-tinue to result in fewer opportunities forresearch, fewer good ag teachers, feweExtension services and fewer universitiethat care about agriculture at all its adownward spiral that benefits almost noone, but is quickly becoming a realityright now in Pennsylvania.

On the other hand, from the point-ofview of sustainable agriculture, efficiencycan be understood as the effective trans-mission of positive values associated withagriculture from one generation to thenext. This is an attitude that keeps farm-ing at the heart of our culture and keepsthe focus of our business relationship

where it should be, on the pursuit of wisdom, justice and the wellbeing of humanity for many generations to come.

Directors Corner

Science, Technology andthe Pursuit of Efficiency


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Keeping the Faith

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By Kim MillerI dont know about you, but I am

impatient. In fact, as I get older I find thatI am not more patient, I just wait better.Sometimes this impatience leads me tobecome discouraged and I wonder if any-thing is being accomplished. In this frameof mind it is possible to read something sooutrageous in its claims, so full of twistedlogic and conclusions hastily jumped to,that I am temporarily filled with despair.

Such was my state of mind as I read anarticle by Jonathan Rauch entitled WillFrankenfood Save the Planet? in Octo-bersAtlantic Monthly.

In this lightly researched piece Rauchasserts that genetic engineering couldfeed humanity and solve a raft of environ-mental ills if only environmentalists

would let it and that the modern envi-ronmental movement was to a large extentfounded on suspicion. The gist of thearticle is that genetic engineering willsolve the worlds food shortage problem,

providing a global solution for a localproblem; offer the only reasonable avenuefor no-till farming; allow us to furtherreduce our dependence on soil steward-ship by generating plants that thrive insaline soil; and become the first love ofreal environmentalists. I know, I know, I

was taken aback too.Naturally, the source for much of this

information was none other than DennisAvery (you wont see naturally and Den-nis Avery in the same sentence too often).

Avery, for those unfamiliar, is a formerState Department agricultural analyst,who recently wrote a book called Savingthe Planet with Pesticides and Plastic.

Avery has been known to challenge thosewho are against his belief that high-tech,chemical-intensive agriculture is ourfuture.

As I read this bunk, well writtenthough it might be, I wondered how any-one with a bit of sense could promotesuch tired solutions. Havent we heard thiskind of claim before in Better living

through chemistry or with nuclear powerproviding electric power that would beToo cheap to meter? Are we still so naveas a people that we will buy the latest curefor what ails us without any research intounintended consequences? And if so, whatdoes that mean for us as the Pennsylvania

Association for Sustainable Agriculture?Are we whistling in the wind?

With any great movement there isstruggle. The old paradigm does not give

way freely. Especially where money is con-cerned. The claims become more stridentand far-fetched. The pain of the adherentsto the old way is palpable and their criesbecome louder. They find a spokesman.During the Civil Rights MovementGeorge Wallace was such a man. Nowcomes Dennis Avery and his minion,

Jonathan Rauch, to champion the way ofFrankenfood and of chemical inputs andof bigness and global, no, galactic domi-nation of the food system by the few forfun and profit.

Well, I am not buying it. Neither aremany of the eaters that I know. I see thelocal farmers markets expanding, the localorganic store (in our local town its called

Natures Way) continuing to expand, theEast End Coop going strong in Pittsburgh

and the recently opened Whole Foodsstore having to use parking attendants tohandle the constant press of eaters that

want nutritious and safe food. Our farmgains new customers each year. The Acad-emy of Lifelong Learning and a busload ofstudents seeking information on the new

way of providing good food while simul-taneously building the soil recently visitedus.

Wherever I go the discussion aroundfood centers on Where can I get goodclean healthy food? PASA membershiphas doubled over the last year. The word isout, and the inevitability of and demandfor safe, nutritious, non-Frankenfoodfood is overwhelming. Eaters everywhereare catching on, local food sustainablygrown beats food hauled from across thecountry or around the globe every time.The best part is that reasonably sized localfamily farms best meet this demand; infact global industrial interests cant meetit.

So lets keep the faith. The movement

is strong and growing. And lets respondto Mr. Rauch, Mr. Avery and their ilk

with words I heard Mr. Avery speak dur-ing a presentation last year, Aw go on!

PASA-tively SpeakingBoard Presidents Corner

A N OTE TO OU R R EAD ER S

Our attentive readers have noticed that Passages has been in a process of evolving

over the past six quarterly issues. This process continues, with the intent of bringing

you the best publication possible.

Late in the summer, following a number of interviews, we selected a new perma-

nent editor, and many PASA members received emails from her soliciting input and

advice. We learned very soon afterward why the word permanent must always be

used in quotes, as family circumstances brought news of her imminent departure

from Pennsylvania. However, in a pinch we were very fortunate to attain the services

of Michele Gauger as guest editor for this issue and at least one more. Michele

received a graduate degree in sustainable systems at Slippery Rock University earlier

this year,and is well-suited to bringing you the high quality news and information you

have come to expect.

Wherever I travel around the country, I am astounded to hear from my colleagues

in sustainable agriculture that Passages is in fact the only newsletter they read on a

regular basis.Thats a tall expectation to live up to, but one that we respond to with

great pride.With that in mind, you can expect news of a few more changes in future

issues,at least until we get it just right. Brian Snyder


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By Lyn GarlingIf ever there was a match made in heav-

en, we experienced it at the Harvest Cele-bration Dinner held at PennsylvaniaCollege of Technology on September 20.Tropical Storm Isabel? No problem! Abeautiful sunny afternoon the next daygreeted the sellout crowd of 125 eagereaters all gathered to partake in a luscious

spread prepared by Chef Michael Ditch-field and his cadre of students from theSchool of Hospitality. Using the finest,freshest produce, herbs, meats, milk prod-ucts and eggs from 40 local sustainableproducers, Chef Mike, an instructor ofFood and Hospitality Management/Culi-nary Arts, and his team, prepared over 20appetizers and main dishes, followed bysix (count em 6!) desserts. Beverages

were supplied from a local dairy, fruitgrowers, vintners and a brewery as well asfairly traded coffee. Beautiful fresh flowers

and fall decorations assured a celebratoryambiance. At the strolling feast, partak-ers were able to wander through the offer-ings and taste everything as many times asthey liked, mixing quesadillas with con-versation; spicy mixed satay with silentauction bidding; and smoked duck & pearbalsamic glaze with general merriment.

Chef Mike has been perfecting his culi-nary art since 1977, working in a numberof venues across the country before com-ing to Penn College in 1995. He recalls

working with a famous chef in Atlantawho, unlike other chefs, kept a big sectionof his menu open until the last minuteuntil his foragers came in, bringing freshfoods gathered at local farmers markets.Chef Mike says, That had a big impacton me. I learned that you could be flexibleand have confidence that you could makea great menu around what is fresh andlocal.

At Penn College, Chef Mike tries toimpart this same excitement and creativi-ty to his students by example and by

exposing them to a diversity of experi-ences. Labs for his catering class typically

will include a trip to the growers marketin Williamsport and a visit to BeechGrove Farm in Trout Run where studentsmight actually harvest potatoes while dis-cussing relationship marketing with theNordells. According to Chef Mike, its allpart of the quality equation by buildingtrust and relationships within the foodnetwork.

The students were involved in allaspects of the planning and execution ofthe event and not only gained experiencebut also were infected with the enthusi-asm-for-locally-grown bug by interacting

with producers as each product was deliv-ered. Chef Mike commends the studentssaying, They really worked very hard androse to their best for this occasion. Thestudents gained valuable experience andinspiration from organizing and produc-ing the event. Says 5th year student, Stacy

Womer, These products were a lot nicer

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and more hardy, more appealing to the eyethan what you can get in the store. Plusthe farmers were so pleased with the wayeverything was presented. The wholecatering class had a good time and foundit very interesting. When asked how thiexperience might influence her in thefuture, Stacy said she hoped to start herown catering business or bed and breakfast in her hometown of Bloomsburg anddefinitely would try to source productfrom local producers for her business.

When asked to reflect on the challenges and opportunities of creating linkbetween local producers and consumersChef Ditchfield puts things in perspectivfrom a chef s point of view. Yes, the logis-tics of sourcing fresh, local productsrequires extra attention, but the quality ofthe event both in terms of learning oppor-tunities, relationship building and qualityof the foods cannot be overstated. In gen-eral, people put too much value on convenience. I have been involved in feeding

Whats up with your organization?

Harvest Celebration Dinner:The Sweet Taste of Success!

John Hopkins and Effie Zuck sample the bounty served by Josh Moat, culinary student.


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EVENT SPONSORSpecial thanks to our Harvest Celebration Sponsor, Lady Moon Farms of Chambers-

burg Pennsylvania, and Punta Gorda Florida. Tom and Chris Beddard began Lady

Moon Farms 1987 on a 22-acre farmette in Selinsgrove, PA. They moved to their cur-

rent location in Chambersburg in 1996. As demand for organics grew, so did their

operation in a very big way.They ventured to Florida in 1999, giving Lady Moon the

year-round availability that has made them a leader in the organic vegetable business.

Today Lady Moon Farms is the largest certified organic

vegetable farm on the East Coast,offering a full line of

vegetables. The Beddards decided long ago that

their motto would be the finest produce, in thesharpest package,every time.

Tom & Chris are strong advocates for sus-

tainability. They were among the group that

first met to found PASA back in 1991, and have

been significant to PASAs development ever

since. Special Thanks to Lady Moon Farms for

sponsoring our Harvest Celebration evening, and

their continued devotion and support.

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probably over a million people, but tobring all these people together with thefinest foods turns any meal into an event

with friends. Farmers, he feels, need torise to the challenge of concentrating seri-ously on marketing. How else are con-

sumers and chefs going to know what isavailable and learn its true value?

An event such as the Harvest Celebra-tion serves many purposes. PASA strivesto break the barriers that separate produc-er from consumer and vice versa, for thebenefit of both.

Creating consumer demand for local,sustainably produced foods is key to theeconomic viability of local farms. Thus,the Harvest Celebration served up educa-tion for consumers, students, and farmers

about each others needs and strengths andthe synergy created by accessing andpreparing all local foods.

As a fundraiser, Lauren Smith wouldlike to thank Lady Moon Farms for theirgenerous sponsorship, as well as thepatrons, donors and participants. TheHarvest Celebration was an exciting wayto raise money as well as awareness forPASA. Last but not least, the event creat-ed a strong sense of community and a

The night would not have been possible with-

out our distinguished chefs (above and right).

Thanks Chef Mike Ditchfield (at podium above)

and students of the School of Hospitality.

consciousness of each of us as a link in the

local food chain. As Chef Mike pointed

out, We operate on W. Edward Demings

14 points of total quality management,

one of which is, shop based on loyalty,

trust and long-term relationships.

Sounds like sustainable agriculture to me!

Thanks to one and all for a delicious suc-

cess story and, hopefully, a taste of things

to come.

Below: John Hopkins, pictured here withdaughter Molly, contributed the beef enjoyed

that evening.

Bottom: PASA Director Brian Snyder, with wife

Paula, enjoyed great food with great friends.


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changes influenced by rising greenhousegas emissions. According to climatic

change models, agriculture could be seri-ously affected by global warming, as anestimated 20% of potential food crop pro-duction is lost each year due to weatherpatterns.

The data comes from the Farming Sys-tem Trial (FST), the longest comparisonof organic and conventional corn-soybeangrain farming systems, while continuouslymonitoring soil carbon and nitrogen lev-els. Comparisons of three farming sys-tems: a conventional cash-grain system; anorganic system using animals; and an

organic system without animals, wereoriginally intended as a five-year experi-ment, on a leased 15-acre field adjacent tothe Rodale farm. The field was farmedconventionally with corn and soybeans forthe previous 20 years. As FST results grewmore valuable, Rodale leased the field fora second five-year term, and then boughtthe land in 1991.

Studies show an average increase insoil carbon of about 1,000 pounds peracre-foot of soil, or about 3,500 pounds ofcarbon dioxide per acre-foot per year

sequestered. If multiplied over the 160million acres of corn and soybeans pro-duced nationally, 580 billion pounds ofcarbon dioxide could potentially besequestered using existing low-inputorganic farming techniques, said anInstitute press release.

What does that mean in plain English? Just one 320-acre farm going organic

equals 117 cars taken off of the road or1,462,500 miles not driven, said ChrisHill and Greg Bowman, editors at

Rodales NewFarm.org website. A typicalpassenger car emits an estimated 10,000pounds of carbon dioxide a year, accord-ing to the U.S. Environmental Protection

Agency. Assuming that a car travels12,500 miles a year, here is what NewFarms further calculations show:I 160 million acres all of the con-

ventional corn and soybean land in theUnited States going organic equals58.7 million cars taken off of the road (25percent of the total national fleet) or733.75 billion miles not driven.

I 431 million acres all of the crop-land in the United States going organ-ic equals 158,177,000 cars taken off theroad (more than half the national fleet) or1.98 trillion miles not driven.

Organic farming is an essential tool in

tackling air pollution, PennsylvaniaEnvironmental Protection Secretary Kath-leen McGinty said at the Rodale farm.Carbon dioxide and greenhouse gases arethe lifeblood of our economy. The envi-ronment and economy come together inagriculture.

Also in attendance was PennsylvaniaSecretary of Agriculture Dennis Wolff. Heechoed McGintys optimism, saying thatrecent growth in organic farming is beingdriven by strong consumer demand formore environmentally friendly foods.

This presents a significant opportuni-ty for Pennsylvania farmers, since they are

within one days drive of half the popula-tion in the United States and 60 percentof the population in Canada, he added.

Rodale is teaming up with the twostate agencies to study future possibilitiesand implications for organic farming inthe fight against global warming.

Healthy Soil, Healthy Food, HealthyPeople is the motto of the Rodale Insti-tute. Next year, the Institute will put that

belief to the test by starting a 4-year feed-ing trial of laboratory rats eating grainfrom conventional and organic plots inthe FST.

All FST plots were planted to oats in2003. Oats from the organic systems

were consistently higher in zinc, man-ganese, boron and iron, said Paul Hep-perly, the Institutes research manager.We feel that bodes well for showing thedifferences in its nutritional value.

So whats the next step? Knowledgetransfer. Taking Rodales results and relat-

ing them to broader markets and applica-tions, while also considering furtherresearch. Are there ways to accelerate theformation of organic material in soil, predict rates of carbon and other nutriensequestration? Other questions lie in pos

sible production of manufactured soils forexpanded applications to mine lands orconservation areas.

The Rodale Institute will also be con-sidering organic soil management practices, which could ultimately lead tolandowners participating in carbon andnutrient trading markets. These markets

would provide a financial incentive tadopt organic soil management practices.

Presentation of the FST could haveprofound implications to the future oagriculture, climate change and protection

of natural resources. In noting this trendUS Secretary of Agriculture, Ann Vene-man said, The technologies and practicesthat reduce greenhouse gas emissions andincrease carbon sequestration also addresconservation objectives, such as improving water and air quality and enhancing

wildlife habitat. This is good for the environment and good for agriculture.

But what of the original FST questions? Rodale research is clear:

After years of conventional cropping

soil organic matter levels are perilouslylow. When crops are suddenly plantedwithout added fertility, depleted soil canprovide adequate nutrition. Yields plummet, especially with a hungry crop such acorn.

When switching to an organic systemdont start with corn. Plant legumes orsmall grains to both build soil and contro

weeds. After two years of legume hay, thesoil will produce a profitable corn crop

without purchased inputs or undue sacrifice in terms of yield.

Organic Farming Fights Global Warming

In a cubic foot of good productive soil one can find

the pattern of the laws which govern the universe

laws before which political ideologies, manipulationsof currency, short cuts, and all manner of man-made

dodges become singularly silly and puerile. Louis Bromfield, Malabar Farm, 1948

Continued from page 1


9/32

Allegheny College Tastes

Bounty from Local Farms

Farm-to-School Program

By Maggie Fry-Manross Allegheny College students, faculty

and friends tasted the bounty of CrawfordCounty, PA at a special dinner featuringlocally-produced foods. Food service

workers prepared for 925 diners usingmeats, dairy products and produce fromaround the region.

The menu featured steak soup, Chi-nese cabbage crisp, parslied potatoes,

baked acorn squash, baked chicken, Ital-ian sausage sandwich with peppers andonions, burgers, salads, baked apples andice cream.

The local foods dinner began as thesenior thesis project of Desiree Pegg. Inthe winter of 2003, Pegg approachedEnvironmental Studies Associate ProfessorEric Pallant with an idea to study the fea-sibility of incorporating locally-grownproducts into the food services system at

Allegheny College. She formed a commit-tee to study the question and asked Envi-

ronmental Studies Associate ProfessorJennifer DeHart to serve on it, as well asNicky Mason of the French Creek Projectand Food Services Director Ron Simco.Pegg then graduated and joined the PeaceCorps. But Pegg got the ball rolling andthe committee pressed on with whatbecame an increasingly complicatedundertaking.

The first obstacle to holding a dinnerfor 925 people was the fact that one of

Alleghenys three dining halls is closed for

renovation this year. Another snag was thehealth department requirements. Its alittle different from what you can sell at aroadside stand, Simco said. Many localproducers can sell to the general public,

but not to restaurants. Producers have toundergo a federal inspection before theycan sell to restaurants and institutions.

There is also a question of liabilityinsurance, which puts selling to institu-tions out of the reach of most small farm-ers. DeHart is working with some localproducers who are interested in forming aco-op to help them meet some of theserequirements.

The students enjoyed sampling thelocal foods and expressed support for the

college exploring the possibility of buyinglocally in the future. I think its a goodidea, said student Kimberly Splendaria.

I wasnt aware of the way farmers werestruggling against globalization. Itsopened my eyes and made me moreaware.

I would like to see them use moreorganic food, said student NicholasMolinaro, Its healthier. Molinaro wasparticularly impressed by McCulloughsIce Cream, and he wasnt alone. The icecream line extended half way around thedining room.

I think the student response has beenfantastic, said Nicky Mason, a member

of the planning committee. Student sup-port is critical for this to become an ongo-ing effort.

No one is quite sure what the next stepwill be. We need to sit down and sort itout, Simco said. The next step will cer-tainly be easier than the first one.

Copyright, Meadville Tribune, 2003, allrights reserved. Reprinted with permission.

Charles Gilbert, Executive Chef for Sodexho

Food Services at Allegheny.

26110 Nanticoke Rd, Salisbury, MD 21801Ph/Fx: 410-546-8480 Cell: 410-603-6553 Email: [email protected]

Connie & Pat Dolbey Growers of quality vegetable & herb transplants for market gardeners

& large scale growers since 1985.

Ability to custom-grow your variety choice for your planting date.

Ideally suited to start-up CSAs.

Certified organic by MD Dept. of AG.

Flying Mother Natures Silver Seed To A New Home In The Sun. Neil Young, after the goldrush

On October 6, Slippery Rock

University held a local food lunch

featuring produce from PLOW (Penn-

sylvania Local and Organic Works).

Heather Mikulus from the Macoskey

Center at SRU was on hand to pass

out organic apples from Kretsch-

mann Farms. Once students heard

how a typical apple might travel

3000 miles and be sprayed five times

before reaching their plate, they

couldnt resist tasting a local organic

apple harvested at the peak of per-

fection!

Heather Mikulas tosses an apple at

Slippery Rock University.

9


10/3210

such as ginseng and chestnuts, all of which

add value to your land and put $$$ in

your pockets. These workshops are being

offered in conjunction with the Penn StatSchool of Forestry and USDA Nationa

Agro-forestry Center.

The American Pastured Poultry Pro-

ducers Association (APPPA) is hosting

their annual meeting in conjunction with

the PASA conference, so APPPA members

will also offer a pasture poultry track

from Beginning Pastured Poultry to Smal

Scale Pastured Poultry Processing, anyone

interested in poultry production is sure to

find tons of relevant information and

opportunity to ask questions of those whoknow!

Also look for an expanded Youth Pro

gram to include the popular K7 program

and new this year the teen PASA

Future Farmers program for 8th through

12th graders.

Look for your full conference brochur

in November. Also in November, full con-

ference information and online registra-

tion can be found on PASAs website at

www.pasafarming.org.

For information on conference spon-sorship and trade show exhibiting, contac

Lauren Smith at PASA Headquarter

(814) 349-9856 or lauren@pasafarming

.org.

Whats Happening?

Farming for the Future Conference

By Heather HouseMark your calendars! The 2004 Farm-

ing for the FutureConference, Pathways toProsperity: The New Face of Agriculture iscoming to the Penn Stater ConferenceCenter in State College, February 57.

This newly expanded three-day formatnow includes a pre-conference day onThursday. The pre-conference will offer

workshops in four tracks; New and Begin-ning Farmers, Women in Agriculture,Small Ruminants, and Timber Framing.

These workshops have limited registra-tion, so sign up early!

Whether or not you attend the pre-conference you will want to be at the PennStater Thursday night for dinner and anaddress by Canadian farmer PercySchmeiser (www.percyschmeiser.com).Schmeiser will chronicle his modernDavid vs Goliath tale focusing on his legalbattle with Monsanto. The case revolvesaround a patent violation brought byMonsanto versus Schmeiser, when geneti-cally modified rapeseed cross-pollinated

hundreds of acres of his own crops, thusruining over 40 years of seed saving work.Details of his story will be unfolding atthe time of the conference since Schmeis-er will have just had his case heard by the

Canadian Supreme Court.Friday will be kicked off with a dynam-

ic opening address by world-renownedbusiness mentor, Paul Hawken (see articlebelow) and end on a hopeful note withclosing remarks by Anuradha Mittal, co-director of Food First/Institute for Foodand Development Policy.

Once again this year there will be avariety of workshop topics from which tochoose. We are offering over 60 work-shops on sustainable farming techniques

(dairy, livestock, fruits, vegetables, &crops), farm policy & activism, market-ing, on-farm research, and much more!

Of course along with these workshops,come great presenters. We look forward tohearing from Gunther Hauk, Mary-How-ell and Klaas Marten, Gearld Fry, Eliza-beth Henderson, Brian Halweil, Jim &Lee Ann Van der Poole, Ken Midkoff,

Jack & Ann Lazor, Jan Jarrett, Vicki Dun-away, Eero Ruuttila, Paul & Sandy Arnoldand many of our own talented PASAmembers.

Other highlights include a focus on anew workshop track this year, the emerg-ing topic of agro-forestry. Workshop top-ics include riparian buffers, maplesugaring, and production of cash crops

SPEAKING OF KEYNOTERSBy Heather House

Paul HawkenPASA is pleased to welcome Paul

Hawken, opening keynote speaker for the13th annual Farming for the Future Confer-ence, February 57 2004 (see Whats Hap-pening above), Hawken, a noted author andbusiness-minded environmentalist may also

be recognized by his various ventures as lecturer and consult-ant.

Others may be familiar with Hawkens business persona,founding Smith and Hawken Trade, a gardeners mail orderbusiness over a decade ago, which offers goods and furniturethat support sustainable agriculture production and harvest.

Hawken also founded several of the first natural food compa-nies in the U.S. that relied solely on sustainable agriculturemethods.

It is likely that Hawken is best known as author of severalbooks including, Growing a Business, The Ecology of Com-merce, and Natural Capitalism, in which he has conveyed hisview of challenging the status quo of the corporate treatmentof humans and the environment. The popularity of Hawkensbooks has led to his work with business and government lead-ers. He has been able to use his vast knowledge and experienceas co-chair ofThe Natural Step, a non-profit educational foun-dation that assists businesses and organizations in creatinglong-term commitment to environmental sustainability as acore part of their overall policy and practices.

Having lived several years on his grandparents farm in theCentral Valley of California as a child, Hawken knows the

Continued next page


11/3211

Mittals articles dealing with issues of

sustainability on a global scale, centered

on issues of trade, women in develop-

ment, economic and human rights and

food security have appeared in major

newspapers nationwide. She has also

authored several works related to thesetopics and served as co-editor of the book,

America Needs Human Rights. Mittals

message will resonate strongly with con-

sumers and farmers alike who seek to

rebuild local food systems from the farm

up.

issues that face agriculture. For sustainablefarmers and businessmen who choose to

be ecologically and socially accountablebut are told their practices make forunsound business, Hawken delivers amessage based on experience and savvybusiness management skills.

Anuradha MittalClosing keynoter

Anuradha Mittal, anative of India, is cur-rently the Co-Directorof the Food First/Insti-tute for Food and Devel-

opment Policy, a leading progressive thinktank and education-for-action centerfocusing on food as a human right. TheInstitutes work is aiming to reshape ourglobal food system, in efforts to make itmore socially just and environmentallysustainable.

HELP PASA THROUGH A SILENT AUCTION DONATION

February 2003 set the stage for a successful Silent Auction tradition for the

PASA Conference! Great excitement was generated at the auction tables last Feb-

ruary guests bid on a unique array of items including original art, weekend get-aways,creative food packages, autographed books, a timber frame building, a CSA

subscription, and more! Help us assemble some terrific items to be auctioned off

for 2004. Its a great way to contribute to the cause. If you have contributions for the

Silent Auction, we would love to hear from you. Contact Lauren Smith at the PASA

headquarters.

POULTRY MANEli M. Reiff 570-966-0769

922 Conley Road Mifflinburg, PA 17844

Scalder (above center)42 gallon rotary, gas fired with auto con-

trol temp timer. 34,000 BTU, all satinless steel. $1,895.00

Mechanical Plucker (above right) 3 4 HP motor, motor totally

enclosed. 10:1 Gear reduction, 27 diameter, stainless steel with

shower. $1,395.00

ALSO AVAILABLE

Manual Scalder Hand dunk birds. 42 gallon, 45,000 btu.$695.00

Certified by PCO

KEYNOTERS Mittals global knowledge stems fromher formal training as a political scientistin India and England. She has also been avisiting scholar at UC Berkeley and hastaught at the New College of San Francis-co and Dominican College of San Rafael.Mittals other work includes coordinating

the national campaign, Economic HumanRights: The Time Has Come!Through thiscampaign, Mittal was able to organize sev-eral Congressional hearings focusing ongrowing hunger and poverty issues, as wellas increasing losses of family farms in theUnited States.

Continued from previous page


12/3212

Bobby McLean addresses the crowd.

Raw Milk

Company, LLC produces the only certi-fied organic raw milk in the USA that is

shelf legal.Marks presentation focused on thehealth benefits and safety of raw milk.OPDC sells raw milk products such asmilk, butter, cream and colostrum all overthe country and around the world.McAfee stated that human pathogens gen-erally cannot grow in clean raw milk andin fact it is pasteurization that inactivatessafety mechanisms, which can triggerpathogen growth. Lactoperoxidase, lacto-ferrin, fatty acids and other active ele-ments keep raw milk safe and provide

healthful benefits.OPDCs safety principles include:

Batched production runs Frequent testing Milk chilled rapidly to below 38

degrees & continuously kept cold Milk & processing equipment is kept

cleanTheir cows are free from antibiotics,

raised on pasture and are kept in a clean,low stress environment. They use a mobilemilking barn outfitted with industry stan-dard equipment to take the milking to the

cows. Mark sees their niche as an answerto NAFTA (North American Free Trade

Agreement). They have 100% of theorganic raw dairy product market in thePacific rim. Mark says they are creating aproduct that really is what it says it is andstresses that we in Pennsylvania have thegroundwork to make progress here in thisstate.

Bobby McLean, Director of the PDABureau of Food Safety and LaboratoryServices, wants to ensure the product is

safe. McLean stated that he has receivedlots of letters regarding the recent rawmilk controversy. He also pointed out thatPDA will not prevent the sale of raw milkto anyone, but wants to be sure raw milkis safe and was happy to have this openforum to clarify the PDAs position.

McLean continued to say that ThePDA must enforce current regulationsthat were put into law in 1935. Theirmain concern is that producers gothrough the raw milk permitting process.This will allow the state to maintain

records and monitor sanitation. McLeanpointed out that he and the PDA are very

willing to help and work with producers.Fellow PDA Milk Sanitary and Super-

visor for Regions 5 & 6, Roy Malik,detailed the current raw milk permittingprocess in Pennsylvania. He reports to be

processing 23 permits per week. (Thereare currently 42 permits issued in thestate, 6 new permits pending and 40requests) The permits are available at nocost, but other costs stem from tests thatare required to receive the permit

These tests required include: Annual tests of TB and Brucellosis Johnes test and program Twice a year tests on water A monthly milk test (standard plate,

choloform, growth inhibitors, andsomatic cell count). This test must also

be conducted through a state moni-tored lab.

Two types of raw milk permits exist inPA. 1) Customer Container Permit: thecustomer brings his or her own containerto the farm to be filled. Malik did cautionagainst use of plastic containers. Plastic isdifficult to clean. Instead, he recommendsusing glass containers. This permit alsorequires that all sales be at the farm. 2)Prefilled Container Permit: requires a sep-arate room for filler and capper equip-ment but the milk can be sold anywhere

within Pennsylvania.Permitting regulations for small rumi-

nants, such as sheep and goats also fallunder the same regulations as cows. How-ever, there is an exemption for one cow. Ifyou have only one cow, you do not fallunder any regulation. Roy Malik had highpraise for raw milk producers that he

works with. He also mentioned that therehas only been one case of illness in PA

with possible ties to raw milk since thepermitting process began.

Malik also detailed some of the inven-tive ways some goat producers handledthe pressure their customers were placingon them for various raw milk productsthat couldnt be sold legally. The goat milkproducers got together and created arecipe book on how to make items such ascheese, yogurt and ice cream, while someeven gave a discount on milk if they pur-chased multiple gallons.

The afternoon panel discussion alsoincluded comment from Jerry Brunettifrom Agri Dynamics and Dr. Carlton

Busko, MD. This well-rounded paneanswered questions from the audience andgave various viewpoints and insights onthe issue.

Tim Wightman discussed briefly how

he setup his LLC company. He suggestedcalling your state securities office or alawyer familiar with securities. This led toa question about liability insurance, andTim pointed out that an LLC may saveyour farm because an insurance company

will go for your property. When asked about whom their cus

tomers are, Tim and Mark both said theycover a wide demographic and touted thepower of word of mouth advertising. ForTim, once he reached 85 customersthings just snowballed.

Roy Malik cautioned that a majority onew raw milk licensed producers go out ofbusiness within 1 to 2 years, which reflects

just how difficult dairy farming can beBut Jerry Brunetti pointed out that thetimes are changing, for the last 50 yearsfood was viewed as a necessary evil, butnow more and more people are lookingfor farm fresh food alternatives such asraw milk.

As the day was winding up, therseemed to be a feeling that this was a stepforward. A step towards an understandingon every side and a future where the play-ing field has been leveled, allowing con-sumers the freedom to choose the kind offood they wish to eat, and farmers thefreedom to farm the way they and theircustomers want them to. We are goingforward, but you can see we have a long

way to go and miles before we sleep. wonderIf we use Bossy the cow iPASAs logo, can PASA start selling rawmilk under the one cow exemption? Just athought.

Continued from page 3


13/32

By Steve Gilman,NEON Managing Director

The approximately 150 participantswho made it to the Field Day at Eric and Anne Nordells Beech Grove Farm onColumbus Day were in for a real treat.The sweet Indian summer day was in peakfoliage; the state-of-the-art organic pre-sentations were highly informative and

the delicious homegrown lunch allamounted to a highly enjoyable day.

The final field day of the season wasintended to detail research underway onthe Nordells farm and was co-sponsoredby PASA, NEON and NOFA-NY.NEON (North East Organic Network,see website at www.neon.cornell.edu) is amulti-disciplinary organic research projectfunded by USDA and housed at CornellUniversity. Comprised of researchers,extension educators and farmers fromMaine to Maryland and west into New

York and Pennsylvania, working togetherto conduct organic research and improveits delivery to farmers, NEON hasembarked on a two-year study of regionalorganic farms.

NEONs research includes theNordells Beech Grove Farm as one of 11focal farms being investigated. Twoother farms in Pennsylvania Spiral Pathand Paradise Organics are also included.The Nordells focus on intensive croprotations and cover cropping to reduce

weed pressure and encourage moistureretention. This system has reduced weedpressure so much that they can experi-ment with alternative tillage techniqueslike mulch tillage, ridge tillage and no-till.

Eric Nordell led the field day partici-pants on a tour of the farm. He described

Anne and himself as cover crop farmersas well as cash crop farmers as this is a keyconcept to their farm management. Theirfocus on soil building, soil moisture reten-tion, alternative tillage and weed controlpractices using fine-tuned cover crop and

fallow rotations is just asimportant as their crop pro-duction techniques. Theresulting high quality cropsand intricate rotation scenar-ios were demonstrated for allto see.

Periodically Lou Johnsand Robin Ostfeld of Blue

Heron Farm, another NEONfocal farm in Lodi, NY,described comparable prac-tices at stops along the tour.One such practice at BlueHeron, includes a permanentbed system with sod pathsand use of wood chips tobuild soil organic matter.

The day was packed full of researchand methodologies being used inNEONs studies detailed by various pre-senters. Cornell researcher and NEON

team member, Laurie Drinkwater, pre-sented the methodology and early resultsfor her nutrient balancing project. Whencomplete, farmers will have a useful toolfor determining how much compost,cover crops and other nutrient sources areneeded to meet a crops nutritional needstogether with how much is removed byspecific crops to help balance fertilityinputs.

Ron Hoover, Penn State on-farmresearcher, shared information concerningsoil temperature studies, which is compar-ing the Nordells no-till and ridge-till sys-tems. A presentation by Jason Kahabkafrom Cornells Soil Health Project WorkTeam described the chemical-physical-biological aspects of a healthy soil anddemonstrated a rainfall simulator devel-oped by soil scientists to gauge soil aggre-gate stability.

One goal of this research is to developdecision support tools to improve organicfarm management. These include a rota-tional planner to illustrate ways to use

Farm-Based Education Program

A Picture Perfect End

to Another Field Day Season

crop rotations, crop diversity and covercrops to reduce the severity of pests and

weeds; a nutrient budgeting tool to assistfarmers in balancing soil amendments;

cover crop field trials to determine howthey affect fertility and pests on organicfarms as well as efficacy tests of organical-ly accepted pest control products.

On the economic side, Cornell econo-mist and NEON team member DavidConner is developing enterprise budgetsand farm business management informa-tion from established farms to help farm-ers evaluate farm success based uponholistic organic farming goals and objec-tives.

Detailed Case Studies including man-agement practices of focal farms anddetailed results will be published at theconclusion of the project in 2004.

If you were unable to attend the fieldday, but would like more information onthis research, be sure to attend the Farm-ing for the FutureConference in February.NEON team members and the Pennsylva-nia focal farmers will highlight detailedresearch results of the project at a work-shop presentation at the upcoming PASAconference.

Eric Nordell describes research being conducted on the Beech

Grove Farm.

13


14/3214

By Chris CrytzerThanks to Focus on Renewal (FOR)

and the Pennsylvania Association for Sus-tainable Agriculture, McKees Rocks, asuburb west of Pittsburgh, now has afarmers market. The market began in Julyand continues every Thursday untilNovember 20, at the entrance to McKeesRocks Plaza and is open from 11:30 am to

2:30 pm.David Eson, director of southwest pro-

grams for the state agricultural group, saidmost markets are held in the eveninghours. The afternoon hours make theMcKees Rocks site unique, so that seniors,families and employees on their lunchbreak can take advantage of the fresh pro-duce.

First-timer Ann Heller, of Kennedy,read about the farmers market in herchurch bulletin. At last weeks sale, shebought corn and cucumbers and said

shell be back for the good deals and freshproduce. McKees Rocks resident JoeAnnaMagnone said, Its the best thing thatever happened around here. She boughtcorn and 10 pounds of hot peppers.

When asked what she planned to do withthat many hot peppers, Magnone said,Fry them up and freeze them so I alwayshave them.

Doyle Freeman, a full-time farmerfrom Cherry Tree, Cambria County, plansto make the trip every week. He and hischildren, Rachel and Jeff, were sellingcollards and kale for $1 a bunch; yellowsquash and zucchini three for $1; blueber-ries; honey; and a variety of meats, storedin a freezer. We sold out of tomatoes in45 minutes, he said. Well bring morenext week.

Rain or shine, the farmers bring whatsripe, often picking the fruits and vegeta-bles just before they make the trek fromCherry Tree, Sandy Lake, Parker, Valenciaand Eighty-Four. Last Thursday there

were three vendors; however, two addi-

tional farmers are expected to sell theirproduce once its ready. Freeman said,People are coming out. So far were get-ting good community support. He saidhe and fellow farmers look forward to thecustomers who come back each week.

Why do people come to a farmersmarket? Theyre looking for fresh pro-duce and to talk to the farmers, Freeman

said. John Lomack, of Ingram, intends tocome every week. He bought items notonly for him and his wife, but also for hishome-bound neighbors.

According to Sister Barbara Czyrnik,associate director of the FOR communitycenter, this farmers market is different

from the farm stand held in years past. Forone, its bigger, and the farmers truck intheir own produce and do the selling. Pre-viously, the Greater Pittsburgh Commu-nity Food Bank purchased items from

farmers and volunteers sold the fruits andvegetables at a farm stand in the McKee

Rocks Shopping Plaza parking lot.Its wonderful for the communityHaving it here is very convenient, shesaid. We hope its going to grow andgrow. Jack Muhr, mayor of McKeesRocks, said the farmers market is a plusfor McKees Rocks. I feel its a great moveon the part of FOR Its a great conven-ience to the residents of McKees Rocks.

FOR hopes the market will help resi-dents and farmers. Local residents whodont own a car can now purchase a vari-ety of nutritional foods without having to

take a bus or find a ride to nearby grocerystore and farmers may be able to sell altheir fruits and vegetables before they wiland end up in a compost pile.

Czyrnik said expectant and new mothers who are eligible for the WomenInfants and Children program may useproduce vouchers at the McKees Rockfarmers market. The vouchers are beingdistributed at WIC offices. AlleghenyCounty senior citizens who received pro-duce vouchers may continue to use themat the Farmers Market; however, no more

senior vouchers are available throughFOR.Chris Crytzer is a freelance writer. Copy-right, Pittsburgh Post-Gazette, 2003, all

rights reserved. Reprinted with permission.

Farmers MarketProving to be a Hit

Its wonderful for thecommunity. Having ithere is very convenient.

Regional Marketing Southwest

Southwest In the Works By David EsonPASAs Southwest Regional Marketing program includes the following counties

Allegheny, Armstrong, Beaver, Butler, Fayette, Greene, Indiana, Washington, and West

moreland.Check this listing for projects in-the-works!

IFarmer to Chef Networks Farmers, are you looking for new business opportu

nities? Chefs and grocers, do you need local farm products for your seasonal menus and

displays? If you are interested in either buying or selling local products, contact me fo

more information.

IBuy Fresh,Buy Local Campaign In October,Giant Eagle will begin displaying a

Western Pennsylvania Buy Fresh, Buy Local label in at least 40 of their stores.The label wil

highlight organic potatoes grown by the Pennsylvania Local Organic Works (PLOW

cooperative based out of Zelienople.

IFarmersMarket The McKees Rocks farmers market has gone well over the sum

mer with more and more residents coming out to buy the only local produce, meats,and

flowers in town.The market is on Thursdays from 11:00 am to 2:30 pm at the entrance to

McKees Rocks Plaza. Continued on page 18


15/32

By Ruth SullivanI had the privilege of working with

Lamonte Garber for only a short while.But as so many others before me, I cameto rely on his quiet support, gentle smileand practical wisdom. For the past tenyears, Lamonte has been a mainstay atPASA, a quiet presence that helped bringthis organization from conception tomaturity. Lamonte has filled many rolesfor PASA - founder, lifetime member,longtime board member, executive com-mittee member, interim executive directorand finally, the first director of southeastprograms.

Kim Miller, PASAs President, reflects,Lamonte is one of the most modest lead-ers that I have ever worked with. In anorganization with many diverse personali-ties, Lamonte was always able to bringpeople together for a common purpose.In the world of nonprofits, where some-times credit is all you have to show foryour work, Lamonte bucked tradition and

was never eager to claim his own accom-

plishments. Lamonte was very willing toshine the spotlight on others. He had arare talent for working cooperatively withpeople from differing backgrounds andgetting them to pull together, says Kim.

After almost a decade of dedicatedservice, Lamonte, his wife Marcy, andtheir two girls, Maddy and Maia, havemoved to Hopewell, New Jersey so Marcycan finish her masters degree at Westmin-ster Choir College. Lamonte reports thathe is enjoying idyllic Hopewell where he

works part time, takes care of their twogirls, and basically tries to stay out oftrouble. Hopewell seems to be groundzero for organic and sustainable agricul-ture here in NJ. Im happy to report thatPASA is held in high regard, and thatalternative agriculture is alive and kickingacross the river.

Lamonte and family will be returningto their home in Lancaster City afterMarcys year of schooling is finished nextsummer. When asked what the future

might hold, Lamonte remarked, Its been

Regional Marketing Southeast

Southeast In the Works By Ruth SullivanPASAs Southeast Regional Marketing program includes the

following counties: Berks, Bucks, Chester, Delaware, Lancaster,

Lebanon, Lehigh, Montgomery, Northampton and Philadelphia.

IFarm Business Planning Workshop:Want to learn how to

write a business plan for your farm? Jeff Hyde from Penn State

Cooperative Extension is putting on a special workshop for PASA

members on December 18th, from 10:00 am 3:00 pm at the

Morgantown Village Library,207 Walnut Street,Morgantown.The

workshop, entitled Farm Business Planning: A Primer, will cover

the financial, production, marketing, and human resources por-

tions of crafting a business plan for your farm.There is a $25 fee

for the class, which includes lunch and a workbook for partici-

pants to take home. Please call if youd like to attend.

IFarm-to-School Networking Meeting: Interested in

bringing local food to a college or university near you? Heather

House, PASAs Farm-to-School Coordinator, and I are co-hosting a

networking meeting in the Southeast to bring together farmers,

college/university food service personnel, and interested stu-

dents and faculty on December 9th. Food Service Directors and

farmers will come together to share opportunities and obstacles

to local purchasing, professional expectations, producst avail-

ability, and pricing structure. The event will be held from 4:00

6:00 pm at West Chester Universitys Graduate Business Center.

Those interested in attending should RSVP to Heather House at

the PASA Headquarters.

IFarmer-to-Chef Network Meeting: Brian Moyer, PASA

Board Member and pastured poultry farmer, and I held a well

attended first meeting for the southeast farmer-to-chef network.

The 15 attendees produce pastured beef, pork, poultry, veal andlamb; rabbits; ice cream; raw milk and cheese; mushrooms;

berries; heirloom tomatoes and chili peppers; tree fruits; and

honey. We discussed working together to sell to restaurants in

the region, including Normandy Farm in Montgomery County.

(Brian and several other attendees jointly fill the chefs order for

45 pastured chickens a week, both fresh and frozen. Brian coor-

dinates the order, delivering all the birds each Thursday.) The

next meeting will be held on Monday, December 1st from 7:30

8:30 pm at the Chester County Cooperative Extension Office at

Come Back Soon Lamonte!

Lamonte Garber, wife Marcella, and daughters

Maddy and Maia enjoy some R & R.

a great ride so far over the years with

PASA. Im looking forward to new adven-tures in the years to come.

Thank you for everything, Lamonte

and come home soon!


15


16/3216

By Gayle MorrowIf you cant imagine being excited

about cheese and cheesemaking, thenyouve likely not talked with Jim

Amory, owner and manager of theLeRaysville Cheese Factory in easternBradford County.

Theres been a dynamic growth infarmstead cheesemaking, especially inNew England, Amory says. There isan enormous ethnic immigration alongthe Eastern seaboard, with a greatdemand for specialty cheese. The state(Pennsylvania) is totally uninterested inthose markets and those opportunities.

Not so for Amory. Since the begin-ning of his relationship with the factory,then owned and operated co-operative-ly by several Amish farmers, he has beencaught up a bit serendipitously inthe business of cheese. He admits toknowing nothing about cheese-makingor marketing at the outset, andexplains how he became involved.

In the early 1960s, a group of Amishfarmers had moved to the LeRaysvillearea. Some time later, two of the coun-tys canned milk factories (there were 40creameries in Bradford County just 100

years ago) closed, leaving several farm-ers in a bind. Over the course of 18months or so, some of the Amish farm-ers built a cheese factory to take upsome of the milk market slack. Theymade raw milk cheddar with the tradi-tional black wax coating. They did thisfor five years, with no electricity, sellingcheese locally and in Manhattan, of allplaces. The group had cheese in Bloom-ingdales, at one point, Amory relates.

But the factory struggled. There

were ongoing problems with produc-

tion; a series of non-Amish managers; a

failed co-op. Throughout it all, Amory,

who was then a struggling organic

sheep farmer in the area, remainedinterested, did research, and kept in

touch with what was happening. When

in 1987 the old steam engine that had

been the power source failed, Amory

bought a boiler.

And that made me the manager, he

says with a laugh.

It became clear quite quickly that

making just one kind of cheese was not

the ideal situation. So the next purchase

was a pasteurizer, leading to the produc-

tion of cheese curds and some quick

money. Financial and supply problems

continued to plague the business

Amory considered filing Chapter 11 at

one point, but as local marketing tech-

niques and outlets improved and

opened up, and we learned to stay out

of the gourmet industry, the business

turned around. Today LeRaysville

Cheese uses about 6,000 pounds of

milk a day.

We do a lot of cutting and packingfor a lot of mom and pop stores,

Amory says. Were also making some

Brazilian and Portuguese cheese for a

community in Newark. We have want-

ed to find markets that would allow us

to process a lot of milk and keep some

people in business.

Its working.

For more information about LeRaysville

Cheese Factory, call 800-859-5196.

IWhat is unique about your business?If theres something unique about thi

factory, it is that were trying to makegood cheese from good milk. Were sellinga lot of cheese in all the little towns thathave grocery stores. We also do mail order

Were competitive and the key to that idoing our own distributing. We do well incollege town co-ops those places are somistreated by their other distributors! It ienormously difficult to get into the bigchains and totally out of the realm of possibility for a business this size.

IWhy did you join PASA?I like the concentration on marketing -

marketing is the key and the emphasion people. Another thing I like abou

PASA is theyre concerned with it ALL not just organics. Were all in the souptogether and PASA doesnt isolate. Its alpart of the puzzle. Everyone in this business gets just overwhelmed at times andits good to have an organization withsome stability.

I How has your membership been abenefit to your business?

Part of it is, I just love the people (inPASA)! The staff are just so sharp! Theorganization is very unusual in its ability

to deal with the establishment in a non-confrontational way. PASA is really influential because it knows how to deal withpeople; there is room at the table foreveryone, and obviously weve sold cheeseat the conference.

I What does the term sustainablemean to you and how do you incorporatthat into your business?

There are people promoting the wordas the bottom line. It is also longevity

Business Member Profile:

An Interview with JimAmory of LeRaysville

Cheese Factory

Membership

Continued next page


17/3217

other things become more important thancash flow. There have been other civiliza-tions that did not know how to deal withthe destruction of the soil. You have to

have people on the land who are familiarwith it, and that means keeping people onthe land. Certain attitudes in a lot offarmers and farm organizations about thefewer people on the land the better is justpoison. There are social benefits to smallcommunities and I am a believer in com-munities.

IWhat do you see as some of the criti-cal issues facing agriculture and ag-relat-ed businesses today?

It is the marketing and processing sys-

tem, but mostly the marketing andmonopolization of it. Half of the worldspopulation are peasants, and as the so-called free trade barriers are broken down,

those people are forced into cities. Peopleare designed to live in communities, andthey have to find a meaningful place insociety. Farmers are being lectured abouttoo much production, too many cows.

People who are ashamed of their abilitiesdo not fight well for their rights. We needto raise the self-confidence (of farmers)that what theyre doing is important.

I What do you see as the connection

between sustainable agriculture and the

consumer?Its pretty clear from the farm stand-

point that farmers are getting short-changed by this food system. If it (thesystem) would be content with a reason-able rate of profit, prices would go downand people would buy more. We havereally got to start dealing with the wholeissue of monopoly in this country.

Farm Show Time is Just Around the CornerBy Michele Gauger

The PA Farm Show in Harrisburg iscoming January 1017, 2004. The pre-miere indoor agricultural event in Ameri-ca welcomed over 800,000 visitors lastyear in the expanded eight-day format.

One reason the Farm Show attracts somany visitors is it has something foreveryone, both farmers and non-farmers.It provides an atmosphere for everyone to

walk through, observe and educate them-selves on various areas of agriculture.

PASA has had a presence at the FarmShow for 10 years now! This year comecelebrate with us January 1017 by volun-teering at the PASA booth, intended toprovide visitors information on theimportance of sustainable agriculture.

Over the years PASA has seen an increasedinterest in our mission and programs

while chatting with the public. We hope2004 is no different.

We want you! We are looking forenthusiastic PASA members to help staff

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

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

I Yes, I will help staff the PASA booth at the 2003 PA Farm Show

II am available only the dates/times indicated below

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

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

Wednesday, Jan 14

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

Thursday, Jan 15

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

Friday, Jan 16

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

Saturday, Jan 17

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

Saturday, Jan 10

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

Sunday, Jan 11

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

Monday, Jan 12

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

Tuesday, Jan 13

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

Continued from previous page

BUSINESS MEMBERSARE IMPORTANT TO PASA!

PASA Business Members play a key role in

the Association. These farms and busi-

nesses are committed to working withother progressive members of the busi-

ness community in the struggle to pro-

tect and preserve Pennsylvania farmers

and farmland.

New Business Members

Fall 2003

EverPower GlobalCorporationNew York, NY

McGinnis SistersSpecial Food Stores

Pittsburgh, PASpring Run Natural Foods

Kennett Square, PA

the informational booth at Farm Show2004. Please review the chart below to seehow your schedule best fits the availabletime slots. Then mail, fax or call withyour interest and availability. If youd liketo learn more about what volunteering at

the Farm Show entails, please call Micheleat the PASA Headquarters.

Thank you very much for your timeand consideration. We hope to hear fromyou and look forward to seeing you at theFarm Show.


18/3218

IGrass-Based Networks Farmers

and consumers unite! Grass farmers look-

ing for direct marketing opportunities for

their pastured products, please give me a

call.Hey consumers, want a lean meat, rich-flavored milk,or real eggs produced locally?

Call me for farmers in your area raising

grass-fed products.

Lets Work Together

I want to hear from you. Please contact:

David Eson, Director of Southwest Pro-

grams 412-997-2343, david@pasafarming

.org

601 Westtown Rd, Suite 370, in WestChester. The meeting will focus on Chester

County restaurants that want to buy locally.

If you are a farmer or a restaurant

owner/chef interested in participating, let

me know.

IBuy Fresh/Buy Local Campaign: By

now most of you have seen our beautiful,

full color Buy Fresh/Buy Local logo for

southeastern PA. We are looking for farms,

restaurants, food coops, farmers markets,

CSAs, and small independent grocery

stores in the SE to join our campaign in

2004. If you become a campaign partici-

pant, we will include you in our expanded

Local Food Guide and website (www.buylo-

calpa.org) and provide materials such as

point of purchase cards, bumper stickers,

and graphics for advertising.

IPastured Products Directory: Thank

you to the pastured meat, poultry and dairy

producers who have contacted me regard

ing the pastured products directory, I am

still looking for more folks to include. If you

raise beef,poultry, pork, or lamb on grass, o

sell milk, cheese, eggs or yogurt from gras

fed animals, I want to include you in the

directory.If you are a consumer, contact me

and I will be happy to send you a copy.

Lets Work Together

I want to hear from you. Contact: Ruth

Sullivan, Director of Southeast Programs

PASA, PO Box 755, Kimberton, PA 19442

717-917-3731; [email protected].

SouthwestContinued from page 14

SoutheastContinued from page 15


19/3219

WHAT DO EAGLES EAT?

They eat fish more than half oftheir diet. Fish are eaten either live orfresh. In addition, they eat birds andsmall mammals either live or fresh.Dead animals found and eaten are calledcarrion. Our eagle had most likelyfound a victim of Route 14s traffic, forits dinner.

HOW BIG ARE THEY

AND WHAT DO THEY LOOK LIKE?

This bird looked enormous itswingspan looked almost as wide as thewidth of our car. On investigation wefound that they can be up to fourteenpounds and have a wingspan of up toseven feet! Sometimes you may see oneand not know it is a bald eagle. Onlymature bald eagles have the white,bald, head. Younger eagles, start outdark brown all over and may have varying

amounts of white in the brown. At five years they are adults and have thebald head.

OTHER INTERESTING FACTS

Their eyesight is five times as keenas a humans. Since they need to be ableto see further than the middle shelf ofthe refrigerator at dinner time, this is agood thing.

Their nests are made of sticks andmay be lined with grass and moss. Sincethey are five feet wide and two feet high,

you might be able to sleep in it, but yourmattress might be softer.

They can live for thirty years or more.

DID YOU KNOW

The bald eagle was chosen as ournational bird in 1782. But BenjaminFranklin favored another Pennsylvanianative, the wild turkey, as our national

bird. He thought its habit of livingtogether in flocks was a better symbolof the UNITED States than the solitaryeagle. What would you think of having theturkey on quarters and dollar bills?

SUSTAINABLE

AGRICULTURE CAN HELP THEM

After World War II, many farmersstarted using a chemical known as DDTto control crop pests and improve cropproduction. Unfortunately, when eaglesate prey which had eaten crops treated

with DDT, or when they came in contact

with DDT in other ways, they were not

able to absorb and use calcium. This

meant that the eggs they laid had thin

shells and often broke before they could

hatch. The eagle population declined. In

1972, DDT was outlawed. This has helped

the eagles recover.

Since sustainable agriculture, thetype which PASA encourages, attempts

to control pests in ways that do not

harm the environment, it supports the

efforts to return endangered species

like the bald eagle to Pennsylvania. By

farming and gardening without pesti-

cides, you can help to create an environ-

ment healthy for eagles and for other

endangered species! Ask your parents

how they farm and garden without using

chemicals harmful to the environment.

ACTIVITY: Can you unscramble the names ofthese birds which are endangered in Pennsylvania?

R O P Y E S

_ _ _ _ _ _

N I P R E E G E R C L O FA N

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _

S T E A L T I N T R E B

_ _ _ _ _ _ _ _ _ _ _ _ _

BALD EAGLESBy Sally Roe

In the last few months, bald eagles have been sited in our part of

Pennsylvania, the Endless Mountains of north central Pennsylvania,

near the New York border. A friend saw one as she was driving

along a road and my son and I saw one as we were driving along a

major local road, Route 14. Since they usually live near bodies of water

we wondered why they were here. It turns out that there are nesting

pairs near a large reservoir west of us. As we approached, the eagle

was in the middle of the road and took off with a large piece of what

looked like road kill hanging from his talons. Since we knew eagles pre-

ferred fish, we wondered what else they might be eating so far from

their homes and so we did some investigating!


20/3220

forces and find allies in the quest for cre-ating a sustainable agricultural system.

Judging by recent interviews withCheryl Cook, Deputy Secretary for Mar-keting, Promotion and Program Service atthe PA Department of Agriculture (PDA)and Dan Desmond, Deputy Secretary ofthe Office of Energy and TechnologyDevelopment with the PA Department ofEnvironmental Protection (DEP), thoseinvolved with agriculture in Pennsylvaniahave two allies in Harrisburg, helping toensure that the states farming heritageand richly diverse environment are bothpreserved for years to come.

Discussions with Cook and Desmondcentered on several issues. This dialoguegave insight into the personalities of thesetwo allies and offered information on newprograms at the PDA and DEP, results ofthe Rodale Institutes Farming SystemsTrials and the direction of sustainableagriculture in Pennsylvania.

Energy and environmental stewardshipare areas in which Dan Desmond is wellversed. Stemming from 33 years of experi-ence involved with environmental tech-nology, which began around the first

Earth Day in 1970, Dan has worked tire-lessly contributing to the cause of envi-ronmental preservation. Formerly thepresident of the Desmond Company,

which promoted energy-efficient, techno-logically advanced buildings, and later

working with HUD in New England tobuild energy-efficient, multifamily homes,Desmond has had a main focus on whathe calls the built environment.

In the early 80s Desmond was directorof the PEO (PA Energy Office) and theGovernors Energy Council, where heremained until its closing in 1995.Desmond now heads the Office of Energyand Technology Development (formerlyPollution Prevention and Compliance

Assistance). A main goal of the office is topromote environmental innovation to cre-ate jobs in the Commonwealth. Desmondsays, The environment should not beperceived to be at odds with the goal ofachieving a sustainable

Fall 2003 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

Documents

Transcript of Fall 2003 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture