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Farm Lease Connection: A New Kind of Online Relationship
Passages Sustainable Food and Farming Systems Newsletter of the Pennsylvania Association for Sustainable Agriculture Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond Number 95 March/April 2012 Farm Lease Connection: A New Kind of Online Relationship PASA’s Land Leasing Program Debuts New Website By Ann McGinnis Beginning farmers often have the same two frustrations: limited access to land and money. Leasing land can help overcome those obstacles by allowing farmers to build equity without the burden of initial purchasing costs. PASA recently launched our new land-leasing program, Farm Lease Connection (FLC), to address these concerns and bring farmers and landowners together in the creation of successful farm enterprises. FLC is best described as a blend of eBay and eHarmony that introduces new or expanding farmers to landowners of all kinds, from private homeowners to municipalities and land trusts. The program uses web technology and personal communication to bring both parties together. Parcels of land as small as a 1⁄ 4 acre, up to hundreds of acres, are all potentially eligible for inclusion. At this time, there is no cost to farmers or landowners to enroll in FLC. “Over the past several years, market demand for locally grown food has grown exponentially,” said Marilyn Anthony, PASA’s Eastern Regional Director. “There’s never been a better time to be a farmer. PASA created Farm Lease Connection to enable the next generation of farmers to get a solid start in agriculture, by linking them with that most precious resource, underused and affordable land.” To see where the matches get started, visit farmleaseconnection.org. The site allows farmers and landowners to set up anonymous profiles to protect confidentiality while advertising their farming experience and goals. The site also offers a list of helpful resources and classes, an event calendar and recommended experts to help in the leasing process. Since it takes time to find the right combination of people and land, FLC encourages participants to apply at least two years before they are ready to break ground on a new farm business. In the meantime, farmers are asked to create strong business plans and landowners are encouraged to visit area farms to get a real sense of what a farming enterprise would look like on their land. Initially focused in Eastern Pennsylvania, FLC will be rolled out across the state in the next year with the goal of eventually including participants from around the MidAtlantic region. For more information about this program contact Ann McGinnis, Eastern Region Program Assistant, ann@pasafarming.org or 610-458-3956. How does Farm Lease Connection (FLC) work? Once you register, you will be given access to log into the FLC site and search the confidential listings of landowners looking for farmers. The listings contain basic information like the county where the property is located, available water sources and how the land was previously used, to preserve user privacy and keep both parties open to considering a variety of options. When you show interest in a potential match, FLC staff receive a notification and will contact you for further details about what you are looking for. Then, we take the relationship building process to the next level: by arranging phone interviews, site visits and in-person, mediated meetings. Passages STAFF & OFFICE Editor: Michele Gauger BOARD OF DIRECTORS President: Kim Seeley, Bradford County Vice President: Jennifer Halpin, Cumberland County Secretary: Mary Barbercheck, Centre County Treasurer: Louise Schorn Smith, Chester County Sara Baldwin, Adams County Roy D. Brubaker, Juniata County Jerry Brunetti, Northampton County Melanie Dietrich Cochran, Cumberland County John Jamison, Westmoreland County Jeff Mattocks, Dauphin County Susan Miller, Chester County Jamie Moore, Allegheny County Brian Moyer, Berks County Rita Resick, Somerset County Heidi Secord, Monroe County At-Large Board Members Dave Mortensen, Centre County Stephanie Ritchie, Maryland PASA STAFF PASA Headquarters Phone: 814-349-9856 Brian Snyder Executive Director brian@pasafarming.org Lauren Smith Director of Development lauren@pasafarming.org Cassie Marsh-Caldwell Development Associate cassie@pasafarming.org Jean Najjar Auction Associate jean@pasafarming.org Kristin Hoy Conference Manager/ BFBL Centre County Chapter Coordinator kristin@pasafarming.org Michele Gauger Director of Membership michele@pasafarming.org Ted Palada Member Communications Assistant ted@pasafarming.org Megan Epler Business Outreach Coordinator megan@pasafarming.org Rebecca Robertson Farm Based Education Coordinator rebecca@pasafarming.org Lisa Diefenbach Human Resources Manager lisa@pasafarming.org Amy Taylor Office Manager amy@pasafarming.org Susan Beal, DVM Ag Science Advisor susan@pasafarming.org Dan Zettle Bookkeeping Associate dan@pasafarming.org Community Outreach Hannah Smith Community Outreach Coordinator hannah@pasafarming.org Eastern Region Phone: 610-458-3956 Marilyn Anthony Southeast Regional Director marilyn@pasafarming.org Ann McGinnis Eastern Region Program Assistant ann@pasafarming.org Billy Templeton Member Services Assistant — Northeast billy@pasafarming.org Western Regional Office Phone: 412-365-2985 Leah Smith Member Services Manager leah@pasafarming.org Alissa Matthews Western Program Assistant alissa@pasafarming.org March/April 2012 1 Farm Lease Connection 3 Food Alliance 4 PASA Conference Review 6 Director’s Corner 7 Sue’s View 10 Education Opportunities page 5 12 Fundraising 14 Membership Update 16 Regional Marketing 17 Buy Fresh Buy Local Update 18 The Mechanics of Human-Powered Vegetable Production 21 Classified Ads page 10 22 Calendar 23 Membership Form 24 Upcoming Farm-Based Education Season page 24 Contributing Writers & Photographers Marilyn Anthony, Susan Beal, Troy Bishopp, Megan Epler, Ann McGinnis, Jean Najjar, Rebecca Robertson, Kim Seeley, Lauren Smith, Leah Smith, Brian Snyder Conference Photo Contributor: Pat Little Note to our Readers — If you are moving, please contact PASA to update your mailing address. Several of our publications are sent via bulk mail service, which is not forwarded via the USPS. Contact michele@pasafarming.org or call 814-349-9856 to make an update. Do you have a great article idea for Passages? — Want to share a farming practice with members? We’d love to hear from you. Please contact the newsletter staff at newsletter@ pasafarming.org. Reproduction of Newsletter Material — please contact the PASA office before reprinting or distributing materials contained in this newsletter. Deadline for May/June 2012 Issue: April 24, 2012 Advertising Sales: Ted Palada PASA office, ted@pasafarming.org Layout: C Factor Passages is printed on recycled paper 2 Pennsylvania Association for Sustainable Agriculture P.O. Box 419 Millheim PA 16854-0419 Phone: (814) 349-9856 • Fax: (814) 349-9840 www.pasafarming.org PASA’s 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 children, 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 community at a time. Find Use on Facebook pasafarming.org/facebook Now on Twitter @pasafarming, @goodfoodhood And YouTube youtube.com/pasafarming PASA is an Equal Opportunity Service Provider and Employer. Some grant funding comes from the USDA and complaints of discrimination should be sent to: USDA Office of Civil Rights, Washington, DC 20250-9410. Food Alliance Miller Livestock Company Receives Food Alliance Certification Food Alliance, a nonprofit offering comprehensive, third-party certification for sustainable agricultural and food handling practices, in partnership with PASA, recently announced the certification of Miller Livestock Company. Located on 140 acres in northern Trumbull County, Ohio, Miller Live- stock (millergrassfed.com) has been owned and operated by Melissa & Aaron Miller since 1986. The Millers are committed to being good environmental stewards, and have raised pastured livestock since 1999 including pork, lamb, poultry and beef. Miller Livestock is the first farm in ADVERTISEMENT 3 Ohio to achieve the esteemed Food Alliance certification, and is only the 10th farm in the Mid-Atlantic region to receive the certification. Through an independent inspection and audit, their entire operation met rigorous criteria for social and environmental responsibility. All of the pork and lamb raised by the Millers will now bear the Food Alliance Certified seal. Food Alliance certification standards for farm and facility operations address a range of social and environmental issues including safe and fair working conditions, humane animal treatment and careful stewardship of natural resources. The certification requires continual improvement in social and continued on page 9 Conference Review Left: Jamis touring bike donated by Florence and Anthony Rodale. New High for Our Annual Benefit Auction By Jean Najjar, PASA Auction Associate WOW! The Auction held during this year’s conference was amazing — generating excitement among our attendees and helping us reach a new fundraising high. With a collection of items that overwhelmed the senses, we raised over $32,000 with the support of more than 150 donors. We were thrilled to have the celebrity of Alice Waters and C. F. Martin & Company among this year’s donors. Chef Water’s new book 40 Years of Chez Panisse was a wonderful reminder of the roots of the local food movement; and it was exciting to have the little Martin guitar standing tall on our auction table. Of course, C.F. Martin had to share the musical spotlight with two other donations — an amazing celtic harp and a lovely dulcimer — both hand-crafted by PASA member Jim Hamilton. This trio of instruments drew many “oohs and ahs” in Deans Hall and together they raised nearly $1,500 for PASA. Our tables were brimming with even more handcrafted items, PASA member Ellen Tyree stitched her heart out and created a sentimental memory quilt with artwork from past PASA conferences, and State College artist Beverly Crow created a PASA inspired hand-painted chair with delightful farm details on every panel, rung and leg. These folk-art creations and scores of other wonderful hand-made donations won hearts and excited conference attendees to bid. Craftsmanship was just a part of the collection this year — atop one table stood a Jamis Touring Bike. It was part of a whole collection of items celebrating PASA’s Bike Fresh Bike Local event in the Southeast. Don’t miss the next Bike Fresh, happening on September 23rd. The Auction showcased CSA shares and so many great farm products, tools, and books — it’s impossible to list them all here. But we must mention the fabulous contribution of PASA’s culinary dream team. The Auction featured a whole collection of unique dining experiences, including four Chef Dinners with some of Pennsylvania’s finest chefs, teaming up with regional farms to create menus and ambiance for the winning bidders, a personalized cooking lesson at the sophisticated Habitat Restaurant in the Fairmont Hotel in Pittsburgh, and a day of fun, food, and fly fishing with Chef Mike Ditchfield. (You know that winning bidder will have a wonderful lunch, even if he doesn’t get a bite!) The thoughtfulness and generosity of PASA supporters continues to inspire and humble. A big PASA thank you to everyone who gave of their time and talent to build this amazing Auction collection. And a round of applause for all the generous bidders and ticket buyers who helped us reach a new fundraising high. continued on page 13 Left: Yarn, fiber and more donated by members of the Mid-Atlantic Alpaca Association. Right: Celtic Harp handcrafted by Jim Hamilton. BROWNBACK SCHOLARSHIP SUPPORTED BY FRANKFERD FARMS DONATION For many years, Spiral Path Farms’ jarred peppers have been auctioned off to raise funds for the Brownback Memorial Scholarship Fund. Purchasing the peppers at a price far greater than their value, generous bidders have made tremendous donations to the Fund. The tradition continued this year with minor adjustment — corn bread mix replaced the famous peppers! The Ferderber family donated a case of their Organic Corn Bread Mix to be auctioned for the Brownback Scholarship Fund and it was a big success. After a very inspirational speech by Scholarship recipient Anton Shannon, these twelve one pound bags were sold for $200 each — raising $2,400 for the Scholarship Fund. Thank you Frankferd Farms Foods…and all the generous buyers! 4 Conference Review Our Community…Our Food By Lauren Smith We love our food at the conference! And really appreciate the Penn Stater allowing us to organize and deliver the ingredients for the meals served annually. We love to applaud the chefs every year, and I always anticipate paying homage to those who raise the food for our meals too. This year, PASA brought in $23,200 of regional food product, and of that, $13,500 was donated. Wow! I’ve been trying for a few years, to get the recipe for the Mushroom Brie Soup served traditionally at our Friday Night Banquet. A number of you have begged me for it! And although I’ve asked for it more than once, I’m guessing that my request for the household equivalent of the Conference Center kitchen’s recipe is on Chef’s “back burner.” But behold…I did manage to learn this much, see below. And oh yea, this will serve 800. Mushroom Brie Soup — You take about 110# of Exotic Mushrooms —Phillips of Kennett Square donates them every year I am told. You chop them up along with 10# Onion and 10# Celery. Sautee that all together. Add a couple of fistfuls of chopped Fresh Garlic too. Once that’s ready, add 5# Vegetable Base with 40 gallons of Spring Water. Cook that down then add 20 gallons of Milky Way Dairy’s Heavy Cream. To finish it, we then add 2 gallons of Sherry and of course there’s the Brie — about 20# will do. Add Cracked Pepper to taste and there you have it! We are proud to gather sustainably, organically, and regionally raised foods from over 50 PASA members and friends. Please see our list below and thank these fine folks when you see them. Penn College of Technology’s crew prepares the Friday Banquet Dinner plates. We hear that we ‘struck gold’ serving Jamison Lamb…and hope to for years to come! 2 0 1 2 CO N F E R E N C E M E A L CO N T R I B U TO R S Albert’s Organics Bridgeport, New Jersey Organic Pink Lady Apples Four Seasons Produce Ephrata, Lancaster County Organic Produce…and lots of it! Keswick Creamery Newberg, Cumberland County Fresh Ricotta Mother Earth Organic Mushrooms West Grove, Chester County Organic Button Mushrooms Snyder’s of Hanover Hanover, York County Mini Pretzels & Reception Snacks Ayrshire Farm Upperville, Virginia Food Alliance Certified Veal Roasts Frankferd Farms Foods Saxonburg, Butler County Natural Soda Kettle Foods Salem, Oregon Organic Corn & Potato Chips Spiral Path Farm Loysville, Perry County Organic Red Beets Camas Country Mill Eugene, Oregon Food Alliance Certified Fried Lentils FreshaPeel Hummus! Lancaster, Lancaster County Hummus Leidy’s Natural Pork Souderton, Montgomery County Ham, Bacon, Ground Pork & Sausage Natural By Nature West Grove, Chester County Organic Half & Half, Sour Cream, Whipped Butter, Whole Milk & Brown Sugar Whipped Cream Common Ground Farm Spring Mills, Centre County Organic Fingerling Potatoes Furmano Foods, Inc. Northumberland, Northumberland County Tomato & Bean Products Leraysville Cheese Factory Leraysville, Bradford County Pennsylvania Cheeses Hares Valley Growers Mapleton Depot, Huntingdon County Organic Turnips Matre Manoeuvre Farm Fort Littleton, Fulton County Whole-Hog Sausage Inn To The Seasons Canton, Bradford County Goats Milk Ricotta McGeary Organics Lancaster, Lancaster County Organic Pastry Flour Jamison Farm Latrobe, Westmoreland County Leg of Lamb Milky Way Farms Troy, Bradford County Heavy Cream, Pasture Raised Ground Beef Country View Farms Spring Run, Franklin County Organic Watermelon Radishes Deep Root Organics Johnson, Vermont Organic Carrots East End Food Coop Pittsburgh, Allegheny County Organic Peanut Butter Eberly Poultry Stevens, Lancaster County Organic Chicken & Turkey Journey’s End Farm Newfoundland, Wayne County Maple Syrup A special Food Alliance reception on Wednesday night gave us cause to bring in Food Alliance certified product, such as this turkey donated by Sunnyside Farms — roasted and carved to perfection by the Conference Center Chefs! Nature’s Pantry State College, Centre County Organic Peanut Butter New Morning Farm Hustontown, Huntingdon County Apple Support Old School Snacks Cairnbrook, Somerset County Wild Rice & Sesame Snacks One Straw Farm Whitehall, Maryland Food Alliance Certified Sweet Potatoes & Canned Tomatoes Organic Valley Family of Farms LaFarge, Wisconsin Half & Half, Provolone, Cheddar, Mozzarella, Cream Cheese, Stringles, Summer Sausage, Orange Juice & Chocolate Milk Perrydell Family Farm York, York County Ice Cream Stonyfield Londonderry, New Hampshire Yogurt Products Sunny Ridge Farm Spring Run, Franklin County Organic Heirloom Carrots Sunnyside Farm Dover, PA Food Alliance Certified Turkey Tait Farm Foods Centre Hall, Centre County Lemon, Herbal Balsamic, Ginger & Raspberry Vinaigrettes, Assorted Chutneys & Fruit Shrubs Three Springs Fruit Farm Aspers, Adams County Food Alliance Certified Canned Peaches Triangle Organics Farm Aaronsburg, Centre County Pasture Raised Ground Beef Phillips Mushroom Farms Kennett Square, Chester County Organic Portabella, Shiitake & Other Exotic Mushrooms Trickling Springs Creamery Chambersburg, Franklin County Premium Organic Ice Cream Phoenix Organics Spencer, West Virginia Organic Tofu Truitt Brothers Salem, OR Food Alliance Certified Pumpkin Pie Mix & Cranberry Orchard Medley Porter Farm Elba, New York Organic Red and Yellow Onions & Cabbage 5 Stone Meadow Farm Woodward, Centre County Pennsylvania Cheese Tuscarora Organic Growers Cooperative (TOG) Hustontown, Huntingdon County Organic Vegetables Rogue Creamery Central Point, OR Food Alliance Certified TouVelle Cheese Village Acres Mifflintown, Juniata County Organic Eggs Sam Stoltzfus Farm Loganton, Clinton County Organic Fingerling Potatoes Webster’s Café State College, Centre County Fresh Brewed Coffee Seven Stars Farm Phoenixville, Chester County Biodynamic Yogurt Wild For Salmon Bloomsburg, Columbia County Pacific Salmon, Smoked Director’s Corner If we are ultimately to succeed — and not just for the sake of winning, but of saving the planet and the future for our children — we will have to remind ourselves time and again of that initial experience of being like fourteen people shoved into a room out of common concern and responsibility, and to respect and care for each other as the highest priority. Order in the Court: How We Must Regain Our Mutual Respect in Order to Succeed By Brian Snyder, Executive Director I was recently selected for the duty of serving on a jury involving a criminal case in federal court, and let me tell you, such activity is not for the faint of heart. It’s easy to forget, when one’s daily concerns are limited to the stress of a job and relatively routine family matters, just how hard a life many less privileged people lead. It’s like sticking your head in a bucket of ice cold water to be reminded. In all, I was involved in the case for a full week when, as a mere alternate juror, I was abruptly excused from the courtroom following the closing arguments. But the experience of being in that courtroom was powerful, and has changed me in ways I could not have anticipated. The judge in the case was a man of enormous integrity who impressed all of us from the first moment. He drove a considerable distance each day, arriving earlier than the jury of course, with just two purposes in mind — to see that justice was done, and to make sure that members of the jury were minimally inconvenienced in the process. His obvious respect for everyone involved with the case, including the defendant, was an inspiration to us all. Behind the doors of the jury room there was reason for inspiration as well. Here was a group of fourteen people, randomly selected from throughout the region, none of whom knew each other before, and none of whom were especially looking forward to being selected. And yet, a sense of mutual respect was palpable very quickly. Some groups formed carpools to deal with the significant distances people were driving each day to the courthouse. In one situation, several of us came to the aid of a fellow juror whose employer was pressuring her to find a way out of this assignment. And daily we supplied each other with good chocolate. We needed that chocolate too. The trial was upsetting, as much out of concern for the victims as for a defendant who seemed dragged into something that was not his ‘thing’ in any kind of deliberate way. But isn’t it nice to know that you can put a dozen or more unacquainted people into a single room, facing a common challenge, and they will immediately begin to care for one another and find ways to ease each other’s burdens? I thought about this a lot during several fitful nights of sleep between trial days. I thought about how people ought to quite naturally get along, and care about each other, though circumstances often get in the way — even more these days than before, I fear. Quite naturally, I thought about agriculture and food systems in this context as well. The agricultural community is commonly thought to be affected by a great divide, between the industrial and sustainable points of view. But we all know this is an oversimplification. The bulk of farmers are just doing their best to stay in business, relying both on tradition and new technology and ideas wherever they may be found. The ‘battle’ it seems, is to become the source of those new ideas, and to help both farmers and consumers avoid exploitation in the marketplace. 6 The battles do get rather intense, though, and I don’t just mean between us and the industrialists. I have recently been reminded that there are plenty of mini-divides and entrenched disagreements, even on our side of the cultural war. I have found myself unwittingly offending, or being offended by others in our own sustainable food movement, even more than in response to our traditional adversaries ‘out there.’ Prime instances are the differences that sometimes exist between advocates of ‘sustainable’ and ‘organic’ farming, and also the various factions involved in promoting raw dairy products across the country (not to mention that some in our movement don’t like the idea of raw milk at all…). There are plenty of other examples. Sometimes it seems there is more discord within our own community than agreement. I suppose to some extent that is a result of success…our growing movement is increasingly diverse and facing new, daunting challenges all the time as a result. But over-fragmentation of our community is a threat we must be conscious of and avoid at all costs. This is why all of this came to mind for me in the context of my jury experience. So the rest of the story is that the jury I ultimately left ended up split, with a guilty verdict on one count, not guilty on four, and deadlocked on an additional, fairly serious crime the defendant was accused of committing. I wasn’t there, and as yet I have not spoken with any of the folks who I at least briefly experienced as sort of a family. In brief, I do not know what happened, but I have to believe the mutual caring in the room eventually prevailed in bringing about the best outcome possible. ■ eties and management means and poultry growers whose flocks ranged from 10,000 to 30,000-plus. Their familiarity with farming ranged from life-long throughmonths to years. And their backgrounds in organic farming, the traditional healing arts and non-conventional medicine were equally as diverse. I stood and listened to their amazing Sue’s View — From Over Here By Susan Beal, DVM I ’ve had the honor of being able to see a good swath of our larger agricultural community over the last several months, in person and through conversations with farmers. Two stellar conferences added to my regular conversations and interactions with farmers over this last while. Of course you know the PASA annual conference, at which a diverse group of people and geographies gathered around the commonality of their interest in thriving farming and sustainable agriculture. I then traveled to Wisconsin to speak at the MOSES meeting. For those of you who do not know MOSES (The Midwest Organic and Sustainable Education Services), they host a conference similar to PASA’s in LaCrosse annually, which includes a wide selection of seminars and pre-conference tracks, food, music, and fellowship. All of this in a hockey arena! Paul Dettloff and I presented during the daylong organic university workshop at MOSES, and while we were doing introductions, I was amazed at the diversity of the group. Farms ranged from a 6,000-cow organic dairy in Washington State, a 300-hundred momma cow cow/calf group in the Midwest, several goat dairies of varying sizes and complexities, small farms with a couple of cattle and a group of chickens, both confinement and pastured hogs, sheep of all vari- not make sense to give medicine for things that are results of errors in husbandry, stewardship or expectations. More significantly, we brought those generalities full circle to talk collaboratively about the similarities and differences in the manner in which animals of various species “work.” So, what ended up happening in that In my work with grazing and pasture land management, I've bucked the common perspective, and said for a long time that there are more similarities between dairy and beef animals than there are differences. The same holds true in other facets of farming and agriculture. introductions and wondered how Paul and I would ever manage to meaningfully meet the needs and expectations of that diverse group over the course of the relatively short day — all gathered under the umbrella of livestock health care management. And the longer I listened, that which I know to be true became even more obvious, there are more similarities than there are differences. We’d get a whole lot further during the course of that day if we worked as a group around the common patterns of disease and imbalance and the common requirements of hygiene and husbandry rather than trying to segment the session into species/size/farm types. So that’s what we did — first starting from the place of explaining that most, if not all, of those things that we treat in production agriculture result from errors in diet and husbandry, or because we have made the choice to work in that place on the continuum of agriculture in which animals are being asked to produce beyond that which is normal, or to produce in situations that do not meet the needs of the species. We talked about species appropriate food, about the proper use and common misuses of supplements, about the natural cadence and rhythms of the species, and the relationship of the whole system. We talked about the common patterns in which all individuals articulate their imbalance and disease and about the importance of recognizing that it does 7 situation was amazing. Folks came away with a larger picture of things, they were not stuck in the fear-filled “it’s broke” place, and they did not try and force the answer to the usual burning question, “Hey Doc, what’s the remedy for…?” Folks worked from that amazing and collective place where we were able to talk about animal health, soil health, people health all in one breath — and where we were able to find the real similarities between chickens and cattle, between hogs and sheep, between geese and humans. Attendees came away with recognition of the value of their experiences and a new sense of becoming even braver in the face of things that used to scare them. They learned some new tools, but more importantly, they began to integrate a new way of being. I’ve been thinking a lot about these sorts of things of late. In my work with grazing and pasture and land management, I’ve bucked the common perspective and said for a long time that there are more similarities between dairy and beef animals than there are differences. The same holds true in other facets of farming and agriculture. It is not black or white — and the stories of the shades of grey come at the intersection of people’s personal experiences, their goals and that with which they have to work. As land stewards and farmers in this geography, we realize that we make a choice to manipulate the system to some continued on page 8 Sue’s View continued from page 7 place on that continuum between barren ground and full timber. For some, that means warm fungal environment of timber and forested land and for others it means open cultivated ground planted with rows or plots of annual vegetables. For others, it’s grassland and perennial pastures. All of these are on the same continuum. This continuum is reflected in our PASA membership. Some folks, who do not really know PASA, are under the impression that our membership represents the organic farming community exclusively. More accurately, our continuum ranges far more widely, from farmers who use conventional practices to those who have chosen to not participate in some of the practices of conventional agribusiness, to those who have embraced the older teachings and land stewardship practices, to those who have embraced specific whole system approaches such as biodynamics. Within each of those communities on that continuum, folks are more or less deeply committed to, and understanding of, the place in which they find themselves. Continua within continua… The PASA continuum also reflects that of the larger agricultural community. Certainly the population density at the various places along the “choices in farming” scale does vary, but it seems to me that it is incumbent for farmers to realize that we have more in common than we have differences. Just as Paul and I were challenged at our workshop to provide a meaningful and useful experience for diverse people and circumstance, it seems that we as a larger agricultural community — both within PASA and beyond — need to examine how we are going to rise to that challenge and begin to work together in a creative and collaborative manner as farmers first. We’ve got more in common than we have differences and it makes sense to recognize and honor that fact. ■ The PASA Board Perspective column will return in the May/June issue of this newsletter. Also in that issue, we will provide an overview of happenings and discussions from our Annual Meeting, which was held March 24th in Harrisburg. In addition, we will announce winners of the Board of Directors election, which started at the Annual Meeting, and will end, as ballots are to be post-marked by April 21st to be counted. All current PASA members who were not able to attend the Annual Meeting should have received their absentee ballot information via first class mail at the beginning of April. ADVERTISEMENT ADVERTISEMENT 8 Miller Livestock Co. FOOD ALLIANCE CERTIFICATION STANDARDS INCLUDE: continued from page 3 environmental management practices. The Millers sought certification to validate their sustainability practices and address increasing consumer concerns with how food is produced. The Millers credit foodservice provider Bon Appétit Management Company (BAMCO) for leading them to Food Alliance certification. BAMCO is an onsite restaurant company that provides café and catering services to corporations, colleges and universities and specialty venues. BAMCO recently announced it would purchase pork, liquid eggs and veal only from producers who follow more humane animal agricultural practices, as verified by independent, third-party-certified labels such as Food Alliance. “BAMCO really encouraged us to take it to the next level,” says Melissa. “We would not have pursued it without their support.They even offered to reimburse us for the fees. We are thrilled to be • Protect and improve soil resources the first Food Alliance Certified farm in Ohio!” “We congratulate the Millers for being first in Ohio, and for their sincere commitment to sustainable agriculture,” said Food Alliance’s Executive Director, Scott Exo. “And we applaud Bon Appétit and other companies who seek out and reward farmers like the Millers with their business.” PASA Executive Director Brian Snyder said, “This certification gives farmers in the region a new tool to differentiate their products in the retail or food service setting, and gives food buyers a better means to distinguish marketing hype from the reality of on-farm production practices. We are delighted the Millers have joined the growing group of forward thinking farmers.” ADVERTISEMENT • Protect and conserve water resources • Protect and enhance biodiversity • Conserve energy, reduce & recycle waste • Reduce use of pesticides, and other toxic and hazardous materials • Maintain transparent and sustainable food supply chains • Support safe and fair working conditions • No GMOs or artificial ingredients • Ensure healthy, humane animal treatment, with no growth hormones or non-therapeutic antibiotics • Continually improve practices ADVERTISEMENT 9 Education Opportunities FARM-BASED EDUCATION What Are Field Days & Intensive Learning Programs? Field Days are typically hosted on a farm, include a farm tour and utilize a farmer-to-farmer teaching model. Events typically run from 10am–4pm and include a meal. Field Days are listed in the annual Farm-Based Education Calendar and are open to the public. Intensive Learning Programs (ILP) are statewide educational events that often have a participation limit to facilitate hands-on, focused learning. They are often hosted at farms or in a classroom setting. ILPs may vary in length from day-long to several days, and the fee for participation is driven according to the market, materials used and experience level of the program. A full calendar of events will be mailed to members. For more information, registration & a full event listing visit www.pasafarming.org or contact Rebecca Robertson, 814-349-9856 x20, rebecca@pasafarming.org. Raising small ruminants (goats or sheep)? Be sure to attend our Intensive Learning Program on May 8th regarding parasite management and learn FAMACHA. APRIL MAY JUNE April 12 — Greenhouse Trouble shooting M&M Robertson Farms Sligo, Clarion Co. In collaboration with the PA Women’s Agriculture Network May 8 — INTENSIVE LEARNING PROGRAM Hands-on Small Ruminant Health: FAMACHA & Parasite Management Steam Valley Fiber Farm Trout Run, Lycoming Co. May 20-23 June 5 — The Wind in Your Sails: Is Wind Energy Right for Your Farm? Cross Winds Farm Garards Fort, Greene Co. In collaboration with the Innovative Farmers of Ohio and Saint Francis University April 27 — Food Alliance Certification Program Overview & Mock Inspection Dickinson College Farm Boiling Springs, Cumberland Co. In partnership with Food Alliance and Dickinson College Farm May 20–23 — INTENSIVE LEARNING PROGRAM Holistic Management Grazing Planning: An Intensive Workshop for Mobs, Partial Mobs & Non-mobs Rotokawa Cattle Company Ligonier, Westmoreland Co. June 11 — Managing Risk in Direct-to-Consumer Food Sales Meadville Market House Theater Meadville, Crawford Co. In partnership with PSU Extension June 19 — Simple, Low-cost Trellising for Top Quality Produce Common Ground Organic Farm Spring Mills, Centre Co. June 28 — Success from the Ground Up Apple Tree Vineyard and Farm Fairfield, Adams Co. In collaboration with Future Harvest-CASA A full listing of Field Days & Intensive Learning Programs is available at pasafarming.org Many PASA Field Days offer hands-on learning opportunities, including this mobile poultry processing workshop from 2011. Be sure to read the full list of educational programs for this season, available at pasafarming.org. 10 PASA Field Days are a great opportunity to learn directly from the grower, and tour the farm and production facilities. Education Opportunities What Are Regional Master Classes? Organized by PASA’s Eastern and Western Regional Office staff, Master Classes are shorter, regionalized education and/or networking events. They typically utilize the expertise of knowledgeable area producers and local businesses and are shorter in length than Field Days. Master Classes are typically scheduled on a month-to-month basis and are announced to members in those specific regions and posted on www.pasafarming.org EASTERN REGION April 14 — The True Cost of Production Chester County Economic Development Council Exton, Chester Co. This class will help you interpret your profit/loss data and plan for your farm’s financial wellbeing. Contact Ann McGinnis, ann@pasafarming.org, 610-458-3956 or pasafarming.org to register. WESTERN REGION April 14 — Introduction to Shitake Mushroom Cultivation Eden Hall Campus, Chatham University Richland Township, Allegheny Co. Participants will learn about tree species selection and sustainability, spawn types, inoculations, predictable fruiting, and enterprise management. Held in partnership with the School for Sustainability and the Environment at Chatham University. Contact Alissa Matthews, alissa@pasafarming.org, 412-365-2987 or pasafarming.org to register. May 8 — Growing Salad Mix in the Greenhouse and Grafting Tomatoes to Increase Yield: Exploring Innovative Vegetable Production Practices Who Cooks for Your Farm New Bethlehem, Clarion Co. Take a tour and learn more about the organic vegetable farming systems at Who Cooks for You Farm, with a special focus on greenhouse and high tunnel production. Contact Alissa Matthews, alissa@pasafarming.org, 412-365-2987 or pasafarming.org to register. June 23 — Exploring What Works and Opportunities for Change on a Pasturebased Livestock Farm Rochester, Beaver Co. Lewis Family Farms, owned and operated by Jane Lewis, her son, Michael, and his wife, Elizabeth, produce all-natural grassfed, grass-finished beef and, more recently, pastured poultry. Take a pasture walk guided by PASA Agricultural Science Advisor, Susan Beal, DVM to explore what’s happening on the land and with the stock. Contact Alissa Matthews, alissa@pasafarming.org, 412-365-2987 or pasafarming.org to register. ADVERTISEMENT ADVERTISEMENT 11 Fundraising Ways to Give 2012 ● Salon with Style ● TREK for PASA Update Special thanks to Al & Lura Granger of Glasbern Inn, and PASA board member Jeff Mattocks, for their combined efforts to create PASA’s first Salon dinner — giving a unique opportunity to a handful of PASA’s grass-based farmers. Bringing like-minded folks together for an evening of conversation, idea sharing and great local food was appreciated by all guests in March. This Salon raised $1,800 for PASA due to the generosity of Permanent Business Partner Glasbern Inn, which hosted the event. It is almost here! We look forward to reporting the success of Steve and Randy Marks’ TREK for PASA in our next issue. We will all be cheering them on to their destination of 21,000 feet up Mount Everest. Good luck gentlemen! Donations will be accepted through April. If you are interested in pledging or sponsoring this incredible fundraising event, please contact Development Associate Cassie Marsh-Caldwell at cassie@pasafarming.org or 814-349-9856 x12. Enjoying the Salon: Jerry Brunetti (left) and Al Granger at the amazing charcuterie board. Tasty Fundraising with Tait Farm Foods Sauces, Dressings and Shrubs — oh my! Loyal PASA Business Member Tait Farm Foods is famous for the valueadded products they offer — made in small batches on the farm using natural ingredients. We love Tait Farm products and know you do too, so we’ve teamed up with them for a very special fundraiser. Shop Tait Farm online during the first half of May…AND you will be Tait Farm totes packed full of supporting PASA! Tait Farm Foods is generously donating your favorite products make the 30% of every online order placed when our special perfect gift for Graduations & Group Code “pasa0512” is used. Mother’s Day Shop Tait Farm for summer grilling sauces & wonderful salad vinaigrettes. Stock up on shrub for those refreshing summer drinks! These one of kind flavors are sure to impress family and friends. SH OP & SU PP OR T PA SA ! www.taitfarmfoods.co m/pasa Enter Group Code ‘pasa0 512’ 12 Fundraising continued from page 4 INDIVIDUALS: Andrea Beaman • Chef Willy Benedetto • Nancy and Bob Bernhardt • Jo Ann Bevilacqua • Tricia Borneman • Gene Chenoweth • Jim Cochran • Shiela Coulston • Beverly Crow • Chef Mike Ditchfield • Eva Edelstein • Cyndy Engle • Rebecca Francis • Ilene Freedman • Leigh Glenn • Betsy Green • Mel Griffin • Elody Gykis • Jim Hamilton • Dawn Hasenauer-Levan • Shannon Hayes • Todd & John Hopkins • Kate Hunter • Chef Lee Keener • Nancy Landis • Grace Lefever • Julie Mason • Abby Minor • Debbie & Bill Murphy • Jean & Ray Najjar • Patty Neiner • Chef Michael Passanita • Florence & Anthony Rodale • Chef Dan Rothman • Sheri & Daniel Salatin • Jana Scott • Lauren & Ian Smith • Kim Tait & Bob Anderson • Ellen Tyree • Harvey Ussery • Alice Waters • Diane and Bruce Wiest Benefit Auction Donors BUSINESSES: Acres USA-the voice of Eco-Agriculture • Agri-Dynamics Inc • Alicia’s Art, LLC • Beiler Family Farm • Berry Fields Farm • Birchrun Hills Farm • Blue Canoe Brewery • Blue Rooster Farm • Box Car Brewing Company • Brushy Mountain Bee Farm • Bullfrog Brewery • C. F. Martin & Co., Inc. • Chaddsford Winery • Chilcote Muscle Therapy • Children’s Museum of Pittsburgh • Cocalico Cassettes • Curious Goods at the Bake Oven Inn • Dairyland Sales and Service • Demeter’s Garden/Lost Hollow Honey • Down to Earth Design • Dripworks • Earth Sun Moon • East End Brewing Company • East End Food Cooperative • Eat’n Park Hospitality Group • Edge of the Woods Native Plant Nursery • EggCartons.com/Kings Supply • Ernst Conservation Seed • Farm to Table • Fedco Seeds • The Fertrell Company • Field and Forest Products, Inc • Filtrexx International • Frankferd Farms Organic Foods • Full Circle Farms • Gatski Metal • Glynwood Center • Green Heron Tools, LLC • Habitat Restaurant at Fairmont Pittsburgh • Hardwick Beef • Harrison’s Wine Grill and Catering • Harris Seeds • Hen and Hog LLC • High Mowing Organic Seeds • Jamison Farm • Johnny’s Selected Seeds • Joseph Jenkins, Inc. • Josie Porter Farm • Kencove Farm Fence Supplies • Keswick Creamery at Carrock Farm • Kimberton Whole Foods • Laurel Vista Farm • Main & Forest Brewing • Marushka Farms • McGeary Organics Inc. • Mid-Atlantic Alpaca Association • Monogram Centre • Moon Kat Eclectic Designs • Mount Nittany Vineyard & Winery • The Music Mart, Inc • Nature’s Best Organic Feeds/Kreamer Feeds • Nature’s Pantry • New England Cheesemaking Supply • Northeast SARE • One Good Woman • One Straw Farm • The Organic Mechanics Soil Co. • Organic Valley/CROPP Cooperative • Otto’s Pub & Brewery • Over the Moon Farm • Paradocx Vineyard • Parma Sausage Products, Inc. • Pat Little Images • Penn State University Extension — Start Farming • Penn State University, Hospitality Services • Pennsylvania Certified Organic • Pennsylvania Native Plant Society • Phoenix Organics, LLC • Plowshare Produce • Port Clinton Metalworks • Purple Mountain Organics • Quarry Hill Farm • Reading Terminal Market • Red Cat Farm • Renewable Energy Center, St. Francis University • Rocks and Relics by Lucy • Seedway • Selin’s Grove Brewing Co. • Signature Art Ware • Silver Wheel Farm • Southern Seed Exposure • South Mountain Cycles and Coffee Bar • SPIN Farming LLC • Spiral Path Farm • Spoutwood Farm Center • Steam Valley Fiber Farm • Stone Meadow Farm • Sunnyside Farms • Sweet Stem Farm • Tait Farm Foods • Theresa Shay Tri-Yoga • Tierra Farm • Trolley Line Vineyards, LTD • Victory Brewing Company • Village Acres Farm • Violet Herbs • Webster’s Cafe • Wegmans Food Markets, Inc. • Weston A. Price • Whole Foods Market • Wild for Salmon • Wiscoy Pet Food Co. • Wise Traditions London • Wood Prairie Farm • Wooly Bliss Feltmaking • Yorkholo Brewing Company Stay tuned to May/June Passages for a recap of this exciting event. We look forward to honoring our Event Sponsors in that issue too! The Summer FARM START season is fast approaching. Staff and volunteers are busy developing the season of events that everyone can participate in. Visit the website to stay tuned. Development Dashboard Sponsorship Revenue EX GOAL CEEDE Registration is now open for our 5th Annual Bike Fresh, Bike Local ride through Chester County. Visit pasafarming.org/bikefresh. PASA entered its new fiscal year on July 1, 2011 and we are tracking meaningful statistics on our fundraising successes to share with our members. Watch this chart develop through the year until our fiscal year ends on June 30, 2012. The below figures were calculated February 29, 2012. Annual Fund Revenue Number of Donors D! $ GOAL GOAL GOAL $ 136,000 $ 300,000 #490 164,050 Last Fiscal Year: $123,405 $ 252,351 Last Fiscal Year: $250,445 PASA’s Fiscal Year is July 1, 2011 – June 30, 2012 # 256 Last Fiscal Year: 445 Donors Membership Update Member 2 Member Programs Member 2 Member Referral Program Help Us Grow Our Membership and Receive A Reward! Member 2 Member Benefit Program This program is designed to increase the benefits of PASA membership while giving our business and nonprofit service providers additional exposure. Offering a Benefit is a great way to encourage the trial of a product or service, offer discounts and special promotions to fellow PASA members and grow your business! For more information please contact Business Outreach Coordinator Megan Epler, megan@pasafarming .org, 814-574-9077. Share the benefits of PASA membership with your friends and neighbors, and help build our network. PASA would like to offer our current members an opportunity and small gift to thank you for assisting the organization in recruiting new members. With a verified referral and dues payment by the referral (new member), you will be contacted by PASA for acknowledgement and coordination of your reward! Details of this program were recently mailed to members, to learn more visit www.pasafarming.org/referral. Thanks to these PASA business members for offering the following special offers exclusively to fellow PASA members: ● The Online Greenhouse is offering PASA members 10% off any order — simply type ‘PASA’ into the coupon field to apply the discount! All Online Greenhouse customers always enjoy $2 flat rate shipping for seeds. (theonlinegreenhouse.com, 860-782-1934) ● We are proud to launch our PASA Print Barn, in partnership with Small Farm Central & FrontEnd Graphics. This service is designed to provide our members access to create, customize & print marketing materials you may need for your farm or business. To take a look visit http://usa.netprintmanager.com/pasa to browse the catalog! PASA STAFF AND BOARD WOULD LIKE TO WELCOME THESE NEW BUSINESS MEMBERS AS OF MARCH 9, 2012 ● LP Bio Ag lpbioag.com, 724-421-1211 – $25 off a 5-gallon pail of Petrix BXi – 10% off all Nature’s Promise horse feed – 15% discount on 34% Calf Pellet ● The Organic Mechanics Soil Company organicmechanicsoil.com, 610-380-4598 Christina Maser Co. Lancaster, PA Christinamaser.com Triple R Farms York, PA Triple-r-farms.com Food & Water Watch Washington DC Foodandwater.org Shiloh Farms / Garden Spot Distributors New Holland, PA Shilohfarms.com Grow NYC New York, NY Grownyc.org – PASA members can purchase products direct, paying wholesale prices. Pick-up at the Modena location or receive full pallet shipments. Just Food New York, NY Justfood.org Mompops Thorndale, PA Mompops.net ● Solair Energy Inc solairenergy.com, 570-995-5747 – 5% off product or service Rivers of Steel Heritage Corp Homestead, PA riversofsteel.com 14 Sugartown Smoked Specialities West Chester, PA Smokedfoods.com United Natural Foods (UNFI — MidAtlantic) Aston, PA Unfi.com Ursinus College Environmental Studies Collegeville, PA Ursinus.edu PASA’s Spring Campaign — Get Involved! Our organization has seen amazing growth in membership, educational program development, and financial contributions over the last several years. To further extend our efforts to achieve the food system we all want to see — PASA kicked off our Spring Campaign on April 1st. How can all members and friends support get involved? Consider referring individuals via our Member2Member Referral program (see page 14), volunteer to represent PASA at an event, donate to the Annual Fund, take part in the Ways to Give Program (see page 12), help make phone calls to supporters, consider offering a discount to other members via our Member2Member Benefit Program or think about your own unique way to lend a hand! The Purpose of the Spring Campaign: Here’s a quick look at the audiences we’ll be reaching out to. PASA has contact information (a combination of email and/or surface mail addresses) for over 26,000 people. This is the “Good Food Neighborhood” — the entire PASA family. These people are engaged within the various categories described below. • Raise Awareness & Propagate Goodwill — share our members’ stories and reach out to new audiences • Grow PASA Membership — utilize tools such as our Member2Member Referral & Benefit program (see page 14) to enhance benefits of membership • Increase Annual Fund Donors — inspire contributions & continue to develop our Ways to Give program (see page 12). Category # People PASA Members .................................................... 5,968 Advocates ................................................................ 732 Contacts ............................................................. 19,715 • Deliver Messages Throughout All Programs — continue organizational growth allowing us to keep offering quality education and service programs we have all come to expect. TOTAL ............................................................... 26,415 What a Year it is Shaping Up To Be More than ever before, a growing number of people are being touched by our community outreach efforts. Neighbors everywhere are looking to connect with us for information, education and guidance. They are turning to a trusted friend, PASA, because they know we are committed to a common goal of sustainable food systems. The Good Food Neighborhood has grown, my friends (see chart above, under Spring Appeal)! Comprised of a healthy, vibrant leadership in PASA’s membership; a growing number of people advocating for our organization through their contributions of time, resources and money; and, an ever-expanding group of folks with whom we are regularly in contact, the Good Food Neighborhood is organizing and energized to work hard at ensuring a future that includes vibrant farms, a healthy environment, and a food system made stronger by our connections with each other. Sustainability Schools: Key to the success of the Good Food Neighborhood’s growth this year has been our Sustainability Schools. Paralleling our Farm Based Education efforts, these homescale sustainable living workshops have been bringing hundreds of people who have typically not had the opportunity to cross paths with us (but who are increasingly likeminded in their beliefs) willingly into our sphere of influence. PASA is partnering with organizations, farms and individuals to provide workshops throughout the Commonwealth and beyond. The 2012 program offers a wide range of courses (over 100 in 2012 alone) from composting to backyard poultry and beekeeping, from home energy effi- 15 ciency to food preservation, and even home brewing and fermentation. Every workshop is an opportunity to introduce the broader community to our organization, opening up doors for engagement and support. For more information contact Hannah Smith: hannah@pasafarming.org or goodfoodneighborhood.org In Pennsylvania, PASA is currently partnering with: • Dickinson College Farm (Cumberland Co.) • Greener Partners (Montgomery Co.), • Spring Creek Homesteading (Centre Co.) • Home Grown Institute (Philadelphia Co.) We are in negotiations with many other potential partners to bring Sustainability Schools to every region of the Commonwealth and surrounding states. Regional Marketing Regional Advisory Committees PASA’s Eastern and Western regions continue to utilize the skills and knowledge of volunteer members that comprise our Regional Advisory Committees (RAC). Regional PASA staff and board members work with these advisors to help strengthen programs and strategic vision in the region. EASTERN REGION PASA thanks those volunteers currently serving on the Eastern RAC: Gary Bloss (Josie Porter Farm, Monroe Co.) John Parker (Edible Earth Farm, Forest Co.) Maggie Robertson (M&M Robertson Farms, Clarion Co.) WESTERN REGION PASA thanks those volunteers currently serving on the Western RAC: Kathy Gonzalez (Metz Culinary Management, Allegheny Co.) Carrie Hahn (Hahn Natural Foods, Lawrence Co.) Lori Sands (Silver Wheel Farm, Butler Co.) Mark Smith (Pittsburgher Highland Farm, Allegheny Co.) Neil Stauffer (Penn’s Corner Farm Alliance, Allegheny Co.) Art King (Harvest Valley Farms, Allegheny) Scott Steiner (Parkhurst at Allegheny College, Crawford Co.) Becky Kretschmann (Kretschmann Farm, Beaver Co.) Nigel Tudor (Weatherbury Farm, Washington Co.) Jane Bollinger (Wayne Co. PASA Group, Wayne Co.) Jennifer Brodsky (Greener Partners, Montgomery Co.) Aimee & John Good (Quite Creek Farm/CSA, Lehigh Co.) Lisa Hall (University of Scranton Small Business Development Center, Buy Fresh Buy Local, Lackawanna Co.) Stephanie Roberts (Skoloff Valley Farm, Susquehanna Co.) Laura Stratton (Stratton Family Farm / Wynnor Farm, Chester Co.) Manure Management Revised regulations for ALL Pennsylvania farmers By Kelly O’Neill, Chesapeake Bay Foundation Although PASA members typically work hard to establish environmentally sound farming systems, it will be important to document these practices in written plans. While there was little enforcement of PA’s Erosion and Sediment Control and Manure Management requirements that have been in place since the 1970’s, both of these requirements were recently revised to ensure all farms keep soil and nutrients on the ground, rather than polluting local streams and rivers. All PA farmers must now document how they manage continued on page 22 REGIONAL CONTACTS & DISCUSSION GROUP ADDRESSES Discussion groups are open to PASA members only to join and discuss issues related to sustainable agriculture. To join the group in your region, send an email to the appropriate address provided. Western PASAWestern-subscribe@yahoogroups.com Leah Smith 412-365-2985 • leah@pasafarming.org North Central Eastern PASAeastern-subscribe@yahoogroups.com Marilyn Anthony 610-458-5700 • marilyn@pasafarming.org Western Eastern Southern South Central PASAsouthcentral-subscribe@yahoogroups.com Jenn Halpin 717-243-5996 • halpinj@dickinson.edu Marcellus Shale Group http://groups.yahoo.com/subscribe/PASAMarcellus North Central PASAnorthcentral-subscribe@yahoogroups.com Leah Tewksbury 570-437-2620 • tewks1@aol.com Out of State discussion group addresses: Delmarva Region http://groups.yahoo.com/group/PASADelmarva States South and West of Pennsylvania PASASouthandWest-subscribe@yahoogroups.com States North and East of Pennsylvania PASAOutofStateNortheastsubscribe@yahoogroups.com 16 Buy Fresh Buy Local Update What is Buy Fresh Buy Local®? PENNSYLVANIA BUY FRESH BUY LOCAL® How to Plug In The Pennsylvania Buy Fresh Buy Local® program has been celebrating the abundance found in our Commonwealth since 2002, with the aim of making it easier for Pennsylvania consumers to find, choose and appreciate great local foods…and to support the farmers and lands which produce them. Currently there are 13 active chapters in Pennsylvania. They create local food guides (both in print and online) and organize events (such as farms tours or tastings), among other activities. To learn more about what’s going on in your region, contact one of the local chapter coordinators listed below. For information on Buy Fresh Buy Local® chapters and activities outside of PA, visit FoodRoutes.org. Buy Fresh Buy Local® (BFBL) chapters in Pennsylvania are coordinated by PASA, on behalf of our national partner, FoodRoutes Network. To explore your region’s food system further, hear about upcoming events and find more ways to get involved, visit buylocalpa.org Be Sure You are Listed — get on the map at www.buylocalpa.org Thousands of eager eaters each month use the map-based search tool on www.buylocalpa.org to find local foods near them in markets, stores, restaurants and direct from local growers. Shouldn’t they also find your business there? Even if you have your own website or Internet listings elsewhere, you don’t want to turn down the additional free exposure you’ll get through a profile on our site — the online home of the Pennsylvania Buy Fresh Buy Local program. Signing up is quick and easy: visit www.buylocalpa.org/ getonthemap Already on buylocalpa.org? Be sure your listing is up to date! If your business is already listed on www.buylocalpa.org, check to be sure that your information has been updated and you are using all the available tools. Consider uploading a picture of your business to further personalize your profile. Chapter Update NORTHERN TIER CHAPTER ■ Fayette & Greene Counties Fay-Penn Economic Development Council Chapter Coordinator Devan Grote devang@faypenn.org 724-437-7913 x 222 ■ Southeastern Pennsylvania (including Chester County’s Chapter) Chapter Coordinator Marilyn Anthony marilyn@pasafarming.org 610-458-5700 x305 Serving Bucks, Chester, Delaware and Montgomery Counties ■ Greater Lehigh Valley Nurture Nature Center Chapter Coordinator Lynn Prior info@BuyLocalGreaterLehighValley.org 610-703-6954 or Serving Berks, Lehigh and Northampton Counties ■ Valleys of the Susquehanna (including Centre County’s Chapter) Chapter Coordinator Kristin Hoy kristin@pasafarming.org 814-349-9856 x11 Serving Centre, Clinton, Columbia, Lycoming, Mifflin, Montour, Northumberland, Snyder and Union Counties ■ Lancaster County Local Steering Committee, with the assistance of the Local Economy Center, Franklin & Marshall College Chapter Coordinator Linda Aleci 717-291-4293 or 717-380-7280 linda.aleci@fandm.edu ■ Western Pennsylvania PASA Chapter Coordinator for Southwest PA: pasawest@pasafarming.org for Northwest PA: nwpabfbl@gmail.com 412-365-2985 Serving Allegheny, Armstrong, Beaver, Butler, Clarion, Crawford, Erie, Forest, Indiana, Jefferson, Lawrence, Mercer, Somerset, Venango, Warren, Washington and Westmoreland Counties ■ Northeast Region The University of Scranton Small Business Development Center Chapter Coordinators Lisa Hall 570-941-7588 or lisa.hall@scranton.edu Serving Lackawanna, Monroe, Pike and Wayne Counties This chapter is currently mailing annual partner renewals for those in the region (see contact box for details) you can also download partner applications a ntculturalalliance.org/ northern-tier-buy-fresh-buy-local. Chapter dues help promote local food and farming in many ways in the Northern Tier of Pennsylvania. Most recently, Milky Way Farms gave a presentation on dairy farming and foods to kindergarteners at Canton Elementary School. Skoloff Valley Farms also presented at Lackawanna Trail schools to high school and elementary students. In addition, they are now finalizing a Powerpoint presentation that will be available for teacher in-services and a short film for elementary students. ■ Northern Tier Chapter Coordinators Ruth Tonachel ruth@ntculturalalliance.org Kathy Joyce info@ntculturalalliance.org 570-265-7455 Serving Bradford, Potter, Sullivan, Susquehanna, Tioga and Wyoming Counties ■ Philadelphia Fair Food Chapter Coordinators Christina Dowd 215-386-5211 x106 christina@fairfoodphilly.org or Annemarie Vaeni 215-386-5211 x111 annemarie@fairfoodphilly.org WEBSITE UPDATE: In order to streamline efforts and avoid duplication, they have discontinued their chapter website. They are encouraging all to use the buylocalpa.org/northerntier site to access local foods. Markets and growers are urged to register on the site and keep your information updated regularly. There is no cost to join or use the site and it is a great resource. We have also established a chapter page at our Northern Tier Cultural Alliance website where membership forms, Local Food Guides, a regional Farmers Market list and other information can be found. Be sure to keep them posted about your farm “doings” so we can include them wherever appropriate — ntculturalalliance.org/northern-tier-buy-fresh-buy-local. ■ South Central Cheryl Burns cburns@capitalrcd.org Chapter Coordinator scbfbl@capitalrcd.org 717-241-4361 Serving Adams, Cumberland, Dauphin, Franklin, Lebanon, Juniata and Perry Counties 17 ■ York County York County Agriculture Business Council Chapter Coordinator Kim Gross yorkbfbl@yahoo.com 717-814-8141 ■ Statewide Program Coordination Contact: Megan Epler megan@pasafarming.org For website support contact: info@buylocalpa.org Buy Fresh Buy Local® chapters in Pennsylvania are coordinated by the Pennsylvania Association for Sustainable Agriculture, on behalf of their national partner, FoodRoutes Network. To explore your region’s food system further, hear about upcoming events and find more ways to get involved, please visit our website — www.buylocapa.org — or contact one of the folks listed above. Green Mountain College’s oxen, barn, and library. 3.5’ beds and 1.5’ paths we desire, a width adopted from my previous farming experience where I was the sole (6’2”) proprietor.3 We shallowly dig out the paths and throw the soil onto the beds. While I have great respect for the double diggers in the world…please do not confuse this with that process…I’m too lazy as a farmer. These beds are now permanent, although they require some biannual maintenance, and attention to detail is required to ensure proper planting locations. The Mechanics of Human-Powered Vegetable Production By Kenneth Mulder 1, Green Mountain College Editor’s Note: This is part two of a two part series on human-powered agriculture. The first part appeared in our January/February 2012 issue detailing the case for human-powered agriculture. Introduction At Green Mountain College, a small liberal arts college in Vermont, we have been developing different energy efficient production systems for 15 years. Foremost among these is our human-powered, low-input vegetable production system. In the companion article to this one, appearing in the Jan/Feb issue of this newsletter, I laid out some arguments as to why human power should be given serious consideration as we approach an energy limited future. I also discussed the guiding values of our system and presented some of our research data showing that such a system can be efficient with regard to land, labor and energy. While it is certainly more labor intensive than mechanized agriculture, the work involved does not need to be laborious, and neither must this preclude the system from being economically efficient. Indeed, through the use of appropriate tools and technologies, human power can be effective in all aspects of vegetable production. Soil Preparation In this second article, I give an overview of the technical aspects of our production system including tools and techniques. We always welcome visitors for those who wish to learn more. The GMC Human-Powered Vegetable System System Initiation I would not want to start this system in sod with just myself and a hand tool. I would if I had to, but I tend to subscribe to the permaculture concept that the consumption of energy to establish an efficient, renewable system is justified. I have, on a very small scale (and others have on a larger scale), dug beds in unbroken ground, but my desire to farm on an efficient scale means taking at least half an acre or more into production at a time. To achieve this, we usually do one of the following: 1) do the initial plowing and disking with our oxen; 2) hire in a tractor with a rototiller; or 3) use the college’s BCS walking tractor with a Berta rotary plow attachment.2 My motto is, if you are going to burn oil, do something cool, and this tool does. In one pass it turns an 8” x 8” trench of sod into fluff. The important aspect is that this is onetime work after which our objective is to never burn oil on our beds again. Once we have tilth, we drag a 4x4 with rebar projections that mark out the 18 One of our guiding values is the development of a thriving soil ecosystem, and the utilization of minimal tillage techniques (post establishment) is part of this. Beginning in the spring, I assume I am starting with some biomass on a bed, either crop residue or a cover crop. Our basic soil preparation process is demonstrated in Figure 1 where we document the steps in turning and prepping a particularly weedy bed in order to demonstrate the feasibility of the system. Depending on the type and weight of biomass, we sometimes start by going over the bed with a 3-tine cultivator as our primary tillage tool has a tendency to clog otherwise. Another option we use with cover crops is to scythe the crop and rake off the biomass. Once a workable level of biomass is achieved, we then proceed with what we refer to as primary tillage…the use of a Glaser wheel hoe to undercut weeds or other rooted biomass and to break and work the top 2” of the soil. When properly adjusted and sharpened, the use of a wheel hoe is one of life’s simple pleasures. The blade must be suitable for the job, and there are several variants to choose from. We most commonly use the center-mount or dualmount oscillating hoes, selecting the width based on the degree of biomass. With two off-set 13” oscillating hoes, it is possible to work up to 26” swaths, but we generally find between 8” and 11” to be the efficient width. Goosefoot and chevron blades are also available and convenient for undercutting certain cover Figure 1. Bed Preparation in a particularly weedy bed: 1) Bed with cucurbit residue and quack grass. 2) 3-tine cultivator removes vines. 3) Ready for the wheel hoe. 4) Wheel hoe undercuts remaining weeds 5) Bed rake removes weeds and smoothes. 6) Bed ready for planting. crops. At times we also mount a threetine cultivator behind a cutting bar to pull out rhizomes. It is quite important that the handles come just below the chest of the user, enabling efficient use of body mass, and experience has proven that a one-minute filing every ten minutes of work pays for itself. Used in this manner, the wheel hoe is a very efficient tool for primary and secondary soil preparation, and it is truly our workhorse. Depending on what we are seeding or transplanting, we generally follow the wheel hoe with some level of raking, primarily using a bed preparation rake from Johnny’s Seeds (Figure 1, panel 5. Eliot Coleman design and well worth the $79). It is important for efficiency not to prepare the bed more than is necessary… minimal preparation for transplanting or seeding large seeds with the European seeder up to fine preparation for usage of the precision seeder. Of course, removal of rhizomes and any viable root mass is also important for weed control. Two other aspects of soil preparation are worth mentioning. First, while we generally practice minimal tillage, we do use an Eliot Coleman style broadfork approximately once every three years to aerate lower levels and deepen the biotic layer. As the system matures, we will slowly phase this out. Second, we generally form cleared biomass into mini compost piles right on the beds. These piles take up a minimal amount of growing space, and because of the flexibility of human power, it is a minor inconvenience with regard to field work. Leaving the biomass on the beds saves labor hauling both biomass and compost, ensures that nutrients that leach out go into the soil, and yields an increase in biological activity that is quite valuable. While tillage is probably the hardest task to achieve with human power, our data show that prepping even weedy beds or those with a significant cover crop stand can be achieved in less than 1 hour for a 100’ bed. Plant Propagation For numerous reasons, we are more inclined to transplant than direct seed, especially since we wish to maximum use of the soil health we work so hard to build up. Transplanting reduces crop residency time and gives a full stand. We produce our own soil blocks using the Fort Vee soil mix from Vermont Compost. While we were initially skeptical of soil blocks because they appeared too labor intensive, recorded labor inputs suggest otherwise. We can produce 1000 2” blocks per person per hour when the system is properly set up, giving a labor cost of not much more than $0.01 a block, approximately 25% of the cost of the potting soil used to make the block. We use 3⁄ 4” blocks for solanaceae crops to maximize use of greenhouse space. We have even found that 4” blocks, which take more than 5 times as long per block, are economically efficient because of the two week earlier harvest we achieve with them. Figure 2. Assorted attachments for the Glaser wheel hoe. 19 continued on page 20 Human-Powered… continued from page 19 For seeding, there is an ever growing number of push seeders available. Our work horse is the European seeder from Johnny’s Seeds which I particularly like for seeding larger seeds as this tool is not bashful about pushing through debris, thereby reducing bed preparation time. For smaller seeds, we frequently use a precision seeder, but the demand for bed preparation is significantly higher as it tolerates little trash on the bed. Regardless of transplanting or seeding, plant propagation is intimately related to one of our most important values: the nurturing of The Live Web4 which I discuss below. Fertility Maintenance As expressed in the earlier article, for the purpose of energy conservation, our system is very low input. Besides the potting soil on our transplants, the only other amendment to our human powered system is the use of leaves for mulch, generally only applied to potatoes. Such frugality means we require the soil to work hard for us and therefore we must nurture it. Setting aside one bed in five for cover crop production each season is one contribution to soil health. Making sure as much biomass as possible is left on the beds to decompose is another. But most importantly, we strive for a living cover as much as possible. As Jacke and Toens- For numerous reasons, we are more inclined to transplant than direct seed, especially since we wish to maximize use of soil health we work so hard to build up. meier explain,5 the health and diversity of the soil ecosystem is driven by the health and diversity of the plants living there, and it is precisely this health and diversity that enables an efficient use of soil resources. To this end, crop monocultures are as likely to engender diversity in the soil as a white pine plantation is in the forest. Fortunately, human power is flexible and able to tolerate a high degree of intercropping as well as the undersowing of cover crops. We also practice biointensive plant layouts, placing transplants on a hexagonal grid and thereby providing greater ground cover and a denser rhizosphere. I have also been known to nurture a benign “weed” or two when it is serving as a decent cover. Cultivation Cultivation is the last major difference between our system and a mechanized system. It is true that many mechanized systems feature a good deal of hand tool utilization (and just plain hands) for cultivation, but not until after a good bellymounted set of knives has drastically reduced weed cover. Fortunately, based on our data, the wheel hoe can be a very efficient cultivation tool when space allows (and weeds do not get too big), What does your soil ecosystem look like? comparable even to a tractor (most of the energy a tractor burns cultivating is just to move the tractor and rider). Such efficiency is especially apparent when the dual wheel set-up is used on the wheel hoe enabling the user to straddle the row. Cultivation, however, leads to the biggest dilemma we have in our system: Do we plant closely and achieve the resultant soil and yield benefits, or do we leave sufficient space for efficient cultivation? This is where knowledge of the individual bed plays an important role. We plant beds with low weed pressure closely, and on those with higher pressure we leave more space. Sometimes we judge wrong, but when we are correct, cultivation is not a significant problem. Of course, timing and knowledge are key here. Conclusion The rest of our system…harvesting, processing, marketing…is not all that different from other small vegetable operations. I would, however, highlight one last advantage. Even when splurging on high-end wheel hoes, attachments, and seeders, it is hard to spend more than $3,000 getting all the tools and equipment for human-powered farming. Combined with a potential gross earning of $40,000 per acre or more, the feasibility of making a living on a significantly smaller plot of land is real. And who can beat annual bonuses of clean air and the ability to hear the birds while you work? References 1. Farm Manager and Research Associate at Green Mountain College. mulderk@greenmtn.edu, 802-287-2941. 2. Video available on YouTube. 3. In other words, those with shorter arms or legs may wish to make narrower beds. 4. Ibid. 5. Jacke, Dave and Eric Toensmeier, 2005. Edible Forest Gardens. Chelsea Green Publishing, VT. This? Or this? 20 Classified Ads Due to space we are unable to include full details of all ads. A full listing is available at pasafarming.org/pasa-classifieds and pasafarming.org/employment EMPLOYMENT INTERNSHIP — a shorter term opportunity to experience Breakaway Farms in the heart of the market season. This is a great opportunity for folks that want to contribute to a working farm and learn about animal agriculture, butchering & processing and direct marketing. You will live and work with the Thomas’ and Breakaway employees. The required term is May 1, 2012 thru November 30, 2012. Longer is acceptable, shorter is not. Send resume and letter of interest to info@breakawayfarms.net APPRENTICESHIP — Fernbrook Farm CSA in Chesterfield, NJ is looking for an Apprentice to join our energetic, fun, hard-working farm crew for the 2012 season. We are starting our 6th season and growing veggies, flowers, herbs and pigs on 14 acres for over 325 families. The Apprenticeship is an intensive program designed to teach candidates how to farm by actually farming — seeding, planting, weeding, operating tractors, managing the farmshop and so on. Email: info@fernbrookfarmcsa.com AGRICULTURAL CUSTOMER SALES/SUPPORT — Established Lancaster County company is looking to add an outside, self-motivated Agricultural Customer Sales and Support Representative. The ideal candidate would have a working knowledge of farming and agricultural sales including dairy, poultry and swine. Knowledge of Microsoft Office, Excel, and Outlook are required. Knowledge of ration balancing and formulation is a plus. Position requires regional travel in support of current customer base in addition to sales to expand customer base. Occasional travel outside service region may be required. Send resume, salary requirements, and cover letter to sjbur@ptd.net, 717-361-7967. FARM COUPLE WANTED GRAZING CREAMERY — Micro-creamery, intensively managed grazing farm making all natural gelato featuring ingredients from other local farms. The only “cow to cone” operation in NY. We also bottle creamline milk (low heat, non homogenized). Looking for the right folks to join our team as we expand. Email: info@lazycrazyacres.com ORCHARD & LAND MANAGER WANTED — PT orchard and land manager, western Maryland (Garrett County, near Deep Creek Lake) needed. Old apple orchards being restored, new trees planted. Full range of care needed: pruning, foliar spraying, soil applications/amendments, IPM, planting, establishing tree fences for deer, etc. Position immediate. Please contact SMB Weber at 973-3130656; 240-429-6084, idlewild21561@gmail.com. CSA ASS’T — Lancaster Farm Fresh Cooperative (LFFC) is a non profit organic farmers’ cooperative of small family farms in Lancaster County, Pennsylvania. Our goal is to produce high quality, nutrient dense foods from highly maintained and enriched soil. There is part time and possible full time positions available. These positions will require day, evening, weekend, and some holiday hours. Send resume & cover letter to admin@lancasterfarmfresh.com FARM MANAGER & APPRENTICES — Greenbranch Farm, Salisbury, MD. Organic Vegetables, Pastured Poultry, Grass-Finished Beef, Free-Range Hogs. Direct market farm now accepting apprenticeships and managerial position. Apprentices must be willing to work hard April through November. Manager must have farming experience. Contact Ted Wycall, twycall@comcast.net, www.greenbranchfarm.com. ADMINISTRATION ASS’T — Green Pasture Farms a Northeast PA (Wayne Co) organic produce, chicken, and lamb farm, and sister company NatureScapes are looking for a qualified admin assistant to assist Farm manager, and NatureScapes President with daily tasks, emails, scheduling and eventually sales. Email: brandon@greenpasturefarms.com FOR SALE FOR SALE — Ford 129 3 bottom roll over plow with spring coulters, can remove rear bottoms to use as a 2 bottom roll over plow, totally rebuilt $1,750; International 56 4 row narrow corn planter, dry fertilizer, lots of plates $750; Oliver 3 bottom trailer plow with coulters $450; Phone: 724-587-3763 Email: info@weatherburyfarm.com FOR SALE — Alpine goat kids -Lazy Lady Farm, located in the northeast kingdom of VT, has it’s 2012 sales kid list posted on our website: lazyladyfarm.com. We have a herd of 40 registered alpines. Contact Laini 802-744-6365. ADVERTISEMENT FOR SALE — Registerable White Galloway Bull — 5 yrs old — Proven breeder, calm temperament. We are having to diversify our genetics and have to let this bull go, his calves are low in birth weight, but gain rapidly. Price is $1800. Call Rachel or Kenny at 301-432-6294. Our farm is in Washington Co MD. FOR SALE — Harnois Gothic arch tunnel. Heavy duty, has “Oval tech” bracing and withstood the wind and snow for the last 4 years in western PA. Grow all winter long in this high tunnel. Strong and spacious for hanging baskets, trellising tomatoes, or just growing on the ground. On skids to move over different crops- Eliot Coleman Style 30’ x 50’ $3,950 (make an offer). Dave 814-371-1033 or 814661-1735. AVAILABLE OPPORTUNITY AVAILABLE — We have a small pastured livestock farm in southeastern PA and are exploring the possibility of partnering with an individual or couple looking for a longer term farming opportunity. Contact us at woodsonghollow@ yahoo.com. FENCING INSTALLATION — High Tensile Fencing: design and installation. email consultation for free price quote. Put my ten plus years of multi specie grazing experience to work for you! Statewide. A service of Big Horn Ranch. www.bighornmeats.net 814-563-7348 NUTRIENT MANAGEMENT PLANNING — Now booking for spring season. Let me show you the dollar value of your manure and meet state regulation requirements! Email consultation for free price quote. Statewide. A service of Big Horn Ranch. www.bighornmeats.net 814-563-7348 FOR LEASE — Bedford County — 168-acre farm available. Roughly equal mixture of woods; rolling pasture; and bottomland adjacent to Flintstone Creek. Three bedroom farmhouse. Beautiful property. Email: pesamcb@yahoo.com (preferred) or call 410-458-2142. Interested in Advertising? PASA members can place classified ads in this newsletter at no cost. Ad space is also on our website. To learn more contact michele@pasafarming.org or call 814-349-9856. ADVERTISEMENT 21 Calendar For full events listing visit pasafarming.org. * PASA Field Day — For more details regarding Field Days visit pasafarming.org or contact Rebecca, Rebecca@pasafarming.org, 814-349-9856 x20. ** Sustainability School — For details visit goodfoodneighborhood.org or contact Hannah, Hannah@pasafarming.org or 717512-5461. April ■ April 12 *PASA Field Day Greenhouse Troubleshooting M&M Robertson Farms Sligo, Clarion Co. ■ April 14 PASA Eastern Region Master Class The True Cost of Production Exton, Chester Co. Contact Ann McGinnis, ann@pasafarming.org, 610-458-3956 or pasafarming.org to register. ■ April 14 PASA Western Region Master Class Introduction to Shitake Mushroom Cultivation Eden Hall Campus, Chatham University Richland Township, Allegheny Co. Contact Alissa Matthews, alissa@pasafarming .org, 412-365-2987 or pasafarming.org to register. ■ April 21 — 23 Introduction to Cheesemaking: Parts I & II www.dairyfoodsconsulting.com Westminster, VT ■ April 21 Breaking the Barriers — access to land, capital & equipment Extension.psu.edu/start-farming Jodi Torock, 610-746-1970 ■ April 22 Weston A. Price/Slow Food Upper Delaware Upperdelaware-wapf.org ■ April 27-29 Introduction to Cheesemaking: Part II www.dairyfoodsconsulting.com Westminster, VT ■ April 27 *PASA Field Day Food Alliance Certification Program Overview & Mock Inspection Dickinson College Farm Boiling Springs, Cumberland Co. ■ April 28 Pastured Pork Day — Owens Farm Owensfarm.com Pre-registration required: 570-898-6060 ■ April 28 ** Sustainability School Seed Starting and Propagation: Greener Partners 11am — 1pm ■ April 28 ** Sustainability School Inspired Centerpieces from Your Garden: Dickinson College Farm 2–4pm May ■ May 8 PASA Intensive Learning Program Hands-on Small Ruminant Health: FAMACHA & Parasite Management Steam Valley Fiber Farm Trout Run, Lycoming Co. ■ May 8 PASA Western Region Master Class Growing Salad Mix in the Greenhouse and Grafting Tomatoes to Increase Yield: Exploring Innovative Vegetable Production Practices at Who Cooks for Your Farm New Bethlehem, Clarion Co. Contact Alissa Matthews, alissa@pasafarming.org, 412-365-2987 or pasafarming.org to register. ■ May 8 **Medicinal Weed Walk at Chicory Lane Farm, Spring Mills, Centre County Contact Cassie Marsh-Caldwell at 814-3499856, ext. 12 or cassie@pasafarming.org to register ■ May 16 PAMFES Conference agsci.psu.edu/pamfes ■ May 19 Jumpstart Into Raising Sheep — Owens Farm Sunbury, Northumberland Co. Owensfarm.com 570-286-5309 ■ May 23 Urban Permaculture Design Certificate Course Philadelphia, PA Thereversefoundation.org/?cat=4 ■ May 20–23 PASA Intensive Learning Program Holistic Management Grazing Planning: An Intensive Workshop for Mobs, Partial Mobs & Non-mobs Rotokawa Cattle Company (western location) Ligonier, Westmoreland Co. ■ May 26–28 Advanced Cheesemaking — washed curd, grana & hard-alpine cheeses www.dairyfoodsconsulting.com Westminster, VT ■ May 26 ** Sustainability School Backyard Bees: Greener Partners 11am–1pm ■ May 26 ** Sustainability School Landscaping for the Birds and Bees: Dickinson College Farm 2–4pm June ■ June 5 *PASA Field Day The Wind in Your Sails: Is Wind Energy Right for Your Farm? Cross Winds Farm Garards Fort, Greene Co. ■ June 11 *PASA Field Day Managing Risk in Direct-to-Consumer Food Sales Meadville Market House Theater Meadville, Crawford Co. ■ June 19 * PASA Field Day Simple, Low-cost Trellising for Top Quality Produce Common Ground Organic Farm Spring Mills, Centre Co. ■ June 23 ** Sustainability School Backyard Chickens: Greener Partners 11am–1pm Manure Management continued from page 16 their manure and protect soil with written plans for Erosion and Sediment Control and Manure Management. These plans need to be kept on the farm and do not need to be written by a certified planner or submitted to any agency, unless the farm has the livestock numbers or density to be covered by Pennsylvania’s Nutrient Management Program or the federal Concentrated Animal Feeding Operation (CAFO) program. Most PASA farmers should have little trouble meeting these state requirements. County conservation districts can provide technical assistance to develop plans and establish the conservation practices to implement them. Also, mapping software at PAOnestop.org can be very helpful. For more information visit pasafarming.org. 22 Please clip this application and return with payment to: PASA Membership, PO Box 419, Millheim, PA 16854 or join online at pasafarming.org Membership & Contribution Form Join PASA & Become Part of the Good Food Neighborhood ™ — a community of people who care about local food & businesses FULL PASA MEMBERSHIP FULL PASA MEMBERSHIP OPTIONS FULL PASA MEMBERSHIP BENEFITS Individual • A subscription to our bimonthly, Passages newsletter Individual — Two Year RENEWAL Membership (Save $10) • Discounted admission to our annual conference, field day & intensive learning programs • Invitations to other special events, such as membership potlucks & Harvest Celebration dinners $ 45 Note: Two year membership options are for current members RENEWING only! $ 80 Family/Farm Please complete field below $ 70 Family/Farm — Two Year RENEWAL Membership (Save $10) $ 130 Note: Two year membership options are for current members RENEWING only! Sustaining Lifetime Member • Event promotion via our website & newsletter $ 1,400 Please complete the Family/Farm Membership field below • Free classified ad and discounted display advertising in Passages • Voting privileges for board of director elections & bylaws • Membership networking opportunities regionally & via PASA discussion groups • Discounts on Buy Fresh Buy Local® partner fees (coordinated through local chapters) Nonprofit Please complete field below $ 100 Business Please complete field below $ 150 Business Patron PASA will contact you for the 12 names of those to receive individual membership benefits. $ 500 Permanent Business Partner $ 3,000 Please complete the Nonprofit/Business Membership field below • Assistance with Food Alliance sustainable certification • The satisfaction of knowing that you are helping to sustain agriculture in your region Family/Farm or Sustaining Lifetime Membership Please list all names for this Family/Farm membership. You may include children between the ages of 14–22, and also multiple generations directly involved in the farm. MEMBERSHIP CONTACT INFORMATION Please list the main contact for the membership Nonprofit / Business / Permanent Business Partner Membership Please list up to two additional people associated with your business to receive individual membership privileges. Name Company/Farm Address City State ZIP+4 County Home Phone DONATIONS Work Phone Consider lending extra support to these two PASA funds. E-mail The Annual Fund supports PASA’s basic operations. $ Web Address Are you farming: NO YES — how many acres: The Arias M. Brownback Scholarship Fund helps those wishing to learn about sustainable agriculture attend the annual conference regardless of financial position. How did you learn about PASA: PASA’s Mission is… Promoting profitable farms which produce healthy food for all people while respecting the natural environment. PASA PO Box 419 Millheim, PA 16854 pasafarming.org $ PAYMENT Total amount due Card No. $ Visa MC Check Payable to PASA Cardholder Name Credit Card Complete at right Signature Disc CVV Code Exp. Date PASA is a registered 501 (C) 3 organization and contributions are tax exempt. The official registration and financial information of Pennsylvania Association for Sustainable Agriculture may be obtained from the Pennsylvania Department of State by calling toll-free, within Pennsylvania, 800-732-0999. Registration does not imply endorsement. 23 Non Profit Org. U.S. Postage PAID State College, PA Permit No. 213 Pennsylvania Association for Sustainable Agriculture PO Box 419 • Millheim, PA 16854-0419 MEMBERSHIP EXPIRATION DATE REMINDER Just a reminder to our members that your annual membership expiration date is printed above your mailing address (see above). Renew your membership via the form on page 23 of this newsletter, or by visiting www.pasafarming.org. PaSa’s upcoming Farm-Based education Season Our statewide Farm-Based Education programs use a farmer-to-farmer teaching model to empower attendees to improve profitability, share innovative production practices, and promote environmental stewardship. See page 10 for events coming up in the next few months, and remember an updated list is always available at pasafarming.org. Each event provides a fresh, locally-sourced meal and encourages networking amongst participants. In 2012, we are planning approximately 30 events to take place April through November. F event d e r eatu Holistic Management Grazing Planning Over three and a half days of this intensive course, you will complete a 2012 growing season grazing plan for your farm. You will leave with the knowledge of how to implement your grazing plan to improve the environment while maintaining animal performance and increasing profitability. Participants will have the opportunity to take advantage of two follow-up consulting calls at intervals following the workshop. PASA’s educational programming (including the annual conference workshops) are developed by staff members who work with the Educational Programming Advisory Committee (EPAC). Program topics come from suggestions by members and partner organizations. The primary goal is to provide practical information and skills that will help farmers improve their economic and environmental bottom line while providing good food for their communities, in accordance with PASA’s mission statement: Promoting Profitable Farms that Produce Healthy Food for All People while Respecting the Natural Environment.
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CSA programs can be found at pasafarming.org/csa
