Growing Great Garlic - Pennsylvania Association For Sustainable

Transcript

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 98 September/October 2012 Brian Fox (left) provides harvesting tips as Field Day participants learn to determine when garlic is ready to be pulled from their hay-mulched raised beds. Growing Great Garlic: Three Years to a Low-Maintenance Cash Crop By Janet Burgan, PASA member Recently PASA members Brian and Sam Fox, owners of Salem Mountain Farms in Waymart, PA (Wayne County) hosted a PASA Field Day called “Growing Great Garlic: Three Years to a Low-Maintenance Cash Crop.” Crystal Stewart, a New York State Garlic Specialist from Cornell Cooperative Extension, also helped educate over 35 attendees. During the tour, Brian spoke about their farming experience, beginning when he and his brother started actively working their family farmstead after years of leasing the land to other farmers. In 2001, Brian and Sam began growing vegetables for direct sale. They started growing garlic in 2002 and have expanded their production from a couple of rows in raised beds to their current half-acre plot. They planted over 700 lbs of garlic in October 2011 and hope to harvest 4,000 lbs this summer. Brian also detailed during the farm tour, their ongoing soil improvement methods, providing specific details of how they prepare the soil by discing, adding in compost and lime to try to achieve a pH of 6 or above, tilling and finally creating the raised beds with implements they made themselves. They plant by hand, leaving the top of the garlic just showing above the soil. Brian warned attendees to immediately cover with hay mulch or the crows will start pulling the cloves out to see if there is anything interesting there to eat. The Fox brothers answered questions along the way and the informal atmosphere encouraged a lively dialogue with the participants. Brian described how, in large part due to the deep layer of mulch that covers the garlic, there is virtually no weeding necessary during the growing season. With a small group of friends and volunteers, the largest jobs of planting and harvesting can be done in a day or two. In between, there is very little maintenance that needs to be done, making garlic a great crop for people with off-farm jobs. Pulling back the hay mulch showed the light, fluffy soil their raised bed method produces. This year they created beds wide enough to plant three rows spaced 12 inches apart with six inches between plants within the rows. The beds are raised several inches above the paths and start out with a deep layer of hay mulch (about knee high). By Spring, the hay has compacted down to about two inches, a layer protective enough to prevent most weeds, although sour dock, smart weed and dandelions will be able to push their way through. Brian pulled out several garlic plants, demonstrating his “million-dollar harvester” (the same hands that are the million-dollar planting machine) and his technique of stepping on the hay to the side of the plant to keep the hay on the ground as you pull the garlic. He showed how they place the garlic in one direction, reversing the direction for the plants to be culled. Culled plants are those determined to be less than perfect and not to be used for seed stock or market sale. continued on page 3 PASA’s 22nd Annual Farming for the Future Conference February 6 to 9, 2013 in State College, PA pasafarming.org/conference See Details Page 4 Passages STAFF & OFFICE Editor: Michele Gauger BOARD OF DIRECTORS Chair: Jennifer Halpin, Cumberland County Vice Chair: Jamie Moore, Allegheny County Treasurer: Louise Schorn Smith, Chester County Executive Committee: Roy D. Brubaker, Juniata County Sara Baldwin, Adams County Mike Brownback, Perry County Jerry Brunetti, Northampton County Eric Burkhart, Centre County Melanie Dietrich Cochran, Cumberland County T. Lyle Ferderber, Butler County John Jamison, Westmoreland County Jeff Mattocks, Dauphin County Susan Miller, Chester County Rita Resick, Somerset County Heidi Secord, Monroe County At-Large Board Members Dave Mortensen, Centre County Greg Strella, Maryland PASA STAFF PASA Headquarters Phone: 814-349-9856 Brian Snyder Executive Director [email protected] Carrie Ryan Director of Finance & Operations [email protected] Lauren Smith Director of Development [email protected] Cassie Marsh-Caldwell Development Associate [email protected] Michele Gauger Director of Membership [email protected] Megan Epler Business Outreach Coordinator [email protected] Kristin Hoy Conference Manager/ BFBL Centre County Chapter Coordinator [email protected] September/October 2012 1 Field Day Report: Growing Great Garlic 4 PASA Conference Preview 6 Director’s Corner 7 Board Perspective 8 Education Opportunities 10 Pressing Issues page 4 12 Membership Update 13 Fall Campaign 15 Fundraising Update 16 Buy Fresh Buy Local Update 18 Regional News 20 Food Alliance page 8 24 Grapevine 25 Classified Ads 26 Calendar 27 Membership Form Rebecca Robertson Farm Based Education Coordinator [email protected] Susan Beal, DVM Ag Science Advisor [email protected] Lisa Diefenbach Human Resources Manager/Board Secretary [email protected] Julie Inman Program Coordinator, FoodRoutes Network, LLC [email protected] Amy Taylor Office Manager [email protected] Community Outreach Hannah Smith Community Outreach Coordinator [email protected] page 16 Contributing Writers & Photographers Marilyn Anthony, Janet Burgan, Megan Epler, Jennifer Halpin, Kristin Hoy, Julie Inman, Rebecca Robertson, Douglas Schaufler, Lauren Smith, Leah Smith, Brian Snyder. 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 [email protected] or call 814-349-9856 to make an update. Eastern Region Office Phone: 610-458-3956 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. Marilyn Anthony Eastern Region Director [email protected] Reproduction of Newsletter Material — please contact the PASA office before reprinting or distributing materials contained in this newsletter. Denise Sheehan Eastern Region Program Coordinator [email protected] Deadline for November/December 2012 Issue: October 30, 2012 Western Region Office Phone: 412-365-2985 Advertising Sales: Michele Gauger PASA office, [email protected] Leah Smith Member Services Manager [email protected] Layout: C Factor Alissa Matthews Western Program Assistant [email protected] 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 that 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 Us 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. scale up year to year as After a delicious local lunch, participants get a ride you gain experience. The continued from page 1 out to the garlic fields. initial investment in year one of seed (~$200), com(~$200), hay When bundling, the culled plants are put post in the “free” pile for giving to farm help (~$400), lime (~$225) and cover crop seed or friends. The bundled garlic is loaded on the (~$25) costs around hay wagon and taken to the curing shed $1,000. Since each pound of to be hung on nails from the rafters until dry. The bundles are checked every day garlic planted yields (confor moisture and untied and laid out to servatively) five pounds of dry if necessary. The curing process takes garlic harvested, you can about four weeks, but the garlic can hang expect to harvest 100 lbs until needed or until the temperature after your first season of 20 lbs planted. A and Quality Printing in Honesdale drops to freezing. When the stem can be half-acre can support around 700 lbs printed the fold-over cards they staple to broken from the bulb with a snap, Salem planted (3,500 lbs harvested). Assuming the top opening of the bag. The cards not Mountain Farms considers it to be fin- that each year you retain 20 lbs for per- only keep the bag closed, they have the sonal use (if you’re a garlic lover!), you name of the farm, an email address and ished curing. For retail sale, the outer wrapper is would plant 80 lbs in the second season, the type and description of the garlic conbrushed off the stem cut close to the yielding 400 lbs. You could then keep 20, tained therein. bulb. The roots are left on to distinguish sell 80 and plant 300. At a very conservaAnother way they advertise their garlic this as US-raised garlic — any garlic tive price of $7/lb, you now have made is through small ads in publications such coming from outside the United States your first modest income of $560 at the as this PASA newsletter (free for memhas all the roots cut off because no soil is end of your second season. In the third bers) and the Garlic Seed Foundation’s season, you’d harvest 1,500 lbs, keep newsletter. Charts illustrating a three and allowed to enter the country. After harvesting, they plant a cover your 20, plant 300 again and sell 1,180 four year growing/business plan were crop, which will be turned in following lbs for $8,260 at $7/lb (or $10,620 at handed out, and are available by contactspring. This soil has become so rich due $9/lb). After considering your input ing Brian at [email protected]. to the garlic growing process that they expenses, your profit in year three would We then headed back to the hay barn use the beds for vegetables the next year. be $7,410 at $7/lb ($9,770 at $9/lb). to hear about garlic pests and diseases Farmers and gardeners from as far from Crystal Stewart, Capital Region They then create new raised beds for fall planting. Currently they have a 10-year away as New Hope (Bucks County) lis- Vegetable and Small Fruit Program and rotation for planting garlic in the same tened with rapt attention as Brian New York State Garlic Expert with the described the successes and failures they Cornell University Cooperative Extenplace. Brian also shared figures for the have endured over the years. Especially sion. Crystal started her presentation potential profit over several years. interesting were their experiences with with a description of the garlic bloat Because you save your own seed from selling retail at garlic festivals. We were nematode (GBN), currently the biggest year to year, seed is free after the first shown the bags used to hold the garlic in pest problem in the garlic industry. It year! Brian’s main advice was to start one-half or one-pound packages (mesh mimics other less damaging diseases, small with around 20 lbs of seed and to bags made by Harlan Packaging Corp) which makes it hard to diagnose. Garlic with GBM is safe for eating, fine for selling at farmers markets, but should not be Field Day host Brian Fox leads a discussion in the white Russian garlic field. sold or used as seed. Guidelines for managing this serious issue are available through the Cornell Cooperative Extension website (cce.cornell.edu). Other common diseases that form in storage, such as blue and gray mold and fusarium, were also discussed. For more information about these disease/pest issues, contact Crystal Stewart at 518-775-0018 or [email protected]. Growing Great Garlic Janet Burgan is a new PASA member, singer/songwriter and yoga teacher. She lives in Equinunk, Pennsylvania and grows 1,000 garlic bulbs a year for her own use! 3 PASA Conference Preview Conference Overview The 2012 conference saw some major shifts — mainly in the schedule. This year, we’ll give you a chance to settle into our new schedule. You’ll once again have the opportunity to build a weekend of learning by selecting your itinerary from 10+ preconference tracks and 100+ main conference workshops. PASA’s 22ND ANNUAL Farming for the Future Conference ■ Returning! Gather your garlic…Collect your cilantro…Save your seeds! The PASA Conference Seed Swap wants your favorite varieties. Start selecting now, and remember to label, label, label. We’ll want to know the name & variety of the plant and when & where the seed was saved. Then just make sure you bring them along to the conference in February and add them to the Seed Swap table. Please bring seeds you want to leave at the table in clearly marked envelopes or paper bags. A picture or description of the plant is helpful but not required. Starting Fresh, Starting Local, Starting Now February 6 to 9, 2013 in State College, PA pasafarming.org/conference Friday Keynote Speaker: Charles Eisenstein Join us on Friday morning for our opening session, with a keynote address by Charles Eisenstein, world-renowned speaker and author of Sacred Economics. Charles Eisenstein is a teacher, speaker and writer focusing on themes of civilization, consciousness, money and human cultural evolution. His two primary writtings are the books, The Ascent of Humanity and Sacred Economics. He writes of his own journey, “I was born in 1967 and was a very sensitive, intellectual and dreamy child. I was always consumed by questions like, “Where did I come from?” “Why am I here?” “Where am I going?” so of course, embedded as I was in a culture that sees science and reason as the source of truth, I tried to “figure out” the answers. I graduated from Yale University with a degree in Mathematics and Philosophy, but my development of reason and intellect brought me no closer to any truth I really cared about. In my late 20s I entered what was to be a long period of intensifying crisis. It started when all my professional work became intolerable. It became excruciating to do work I didn’t care about. Even though a million reasons told me why it was irresponsible, impractical, and foolish to quit, I eventually could not make myself do it anymore. An irrepressible feeling, “I am not here to be doing this!” took control of my life. The next five years were much like a birthing process. The old world dissolved, and the contractions birthing me into the new took the form of a collapse of all that I once held onto. Crises in health, marriage, and money forced me to let go of a “life under control.” In my helplessness, I accepted help, discovering a generous universe that has always met my needs, somehow, in unexpected ways. I am now remarried and still living in Harrisburg, PA with my three children, two of whom are now teenagers. My life seems to be entering a new phase as my work intensifies and my home life stabilizes. At this point, I have no specific plans for the future. The world seems to be in a state of such flux now, that I cannot make any plan but to ride the wave.” Books by Charles Eisenstein and Ben Hewitt will be on sale at the conference. 4 PASA Conference Preview PASAbilities Plenary Main Speaker: Ben Hewitt PASA is looking forward to once again acknowledging the inspiring work being done by our members. We will hear from those leaders selected to receive the PASAbilities Leadership Awards on Saturday morning. They will be followed by our PASAbilities main speaker Ben Hewitt. Ben Hewitt was born in northern Vermont and raised on a 160-acre homestead with no running water or electricity. His father wrote poetry and his mother milked cows at a dairy farm down the road from the family’s tworoom cabin. He now farms and writes in Cabot, Vermont, where he lives with his wife, Penny and sons Finlay and Rye in a self-built home that is powered by solar and wind. Ben is best known for his 2010 book The Town That Food Saved, which chronicles the story of Hardwick, Vermont, and the efforts to implement a localized food system. Throughout the book, he asks hard questions about access and affordability, and dives headfirst into the complexities and occasional messiness that such an endeavor entails. His more recent book, Making Supper Safe, explores the relationship between humans and the bacteria they consume, and how this should inform our food regulatory standards. From dumpster diving, to the battle over food rights, to genetically engineered salmon, Ben explores the untold story of food safety with humor and good-natured skepticism. His upcoming book is titled ■ Arias M. Brownback Scholarship Fund SAVED: How to Break the Spell of Money, Live Well, and Change the World. His work has appeared in numerous national periodicals, including the New York Times Magazine, Wired, Gourmet, Discover, Skiing, Eating Well, Yankee Magazine, Powder, Men’s Journal, National Geographic Adventure, and Outside. An energetic and provocative speaker, Ben believes that not only must we reconsider our relationship to food and agriculture, but also to wealth and community. “There is so much talk about how we need local food as an antidote to the ills perpetuated by the industrial food system, and this is true. But it is also true that in order to create durable regional food systems that are vibrant and equitable, we need to change much more than how we think about food, because food and our relationship to it does not exist in a vacuum. Because of this, we end up caught between the very powerful need to evolve our food systems, and the very powerful interests that make it difficult to do so.” Full Conference information and registration will be available in late November. Created in 2001, this scholarship fund is designed to foster the interest of developing farmers by providing financial support to attend the conference. As the fund has grown over the years, so has the list of people who have benefited from scholarships. Last year 51 individuals received support from the Brownback Scholarship Fund — and an additional 26 received funding support from PASA’s general fund and from our sponsors. As our ability to offer this opportunity to farmers has grown, so have the number of farmers seeking to attend the conference through the scholarship program. If you would like to donate to Brownback Scholarship fund, send a check payable to PASA with “Brownback Scholarship” in the memo section or use the fom on page 27. Scholarship applications will be available on our website in November. donations and various other ways of being involved. Details about our sponsorship opportunities are available on our website, visit pasafarming.org/conference. If you would like more information or to be on the mailing list for 2013, please contact Megan at the PASA office. ■ PASA’s Annual Benefit Auction Put your support for PASA on the table! Help us gather amazing stuff for our 11th annual Benefit Auction at the Farming for the Future Conference. We are seeking donations of farm products, getaway packages, dining experiences, hand crafted jewelry and furniture, books, tools, and more to excite attendees and raise money for PASA. The generosity of our supporters always excites conference attendees — folks love to browse and bid on the fabulous assortment of donated items that fill the tables in Deans Hall, and over-the-top items bring competitive bidding during the live auction Friday night! Consider joining the hundreds of generous donors who have given cool stuff to our Auction over the years. If you want to be a part of this exciting display of support for sustainable agriculture contact [email protected] or 814-349-9856 ext. 24. ■ Opportunities Abound at the Conference Get you name in lights! With over 2,000 members of the agricultural community gathering to learn, network and plan for the next year of production, you want to be there. Our nationally recognized conference can provide businesses, organizations, and individuals the opportunity to become part of something much larger and more compelling than any routine business transaction. Attendees look forward to the number and diversity of businesses and organizations that participate in the conference through sponsoring, exhibiting, advertising, auction 5 Director’s Corner A Critical Question: Diversity or Adversity By Brian Snyder, Executive Director W hen speaking to different groups across the country, I often start with an overview of sustainable agriculture, and in particular a definition of that elusive, but all-important term “sustainable.” It is popular these days to just dismiss the idea as being hopelessly vague, or to find new terms that supposedly move beyond it, while in most cases gaining no additional clarity. There are different ways to understand the idea of sustainability, but I always narrow it down to two main concepts: 1) Diversity, and 2) Continuous Improvement. Both concepts are far more complex than they appear. Diversity, for instance, pertains not only to the biodiversity we hope to maintain on our farms, but such things as the types of farms, marketing strategies, and even the farmers themselves. Continuous improvement is also an idea that can be applied to many different aspects of any farming enterprise, and has been encapsulated to a large extent within the framework of Holistic Resource Management. Lately I’ve been thinking a lot about how diversity and continuous improvement must either work together in a sustainable system, or else they actually will work against the success of a farm, or any business for that matter. In other words, it’s the “system” itself that really counts, and determines whether or not sustainability is achievable. What makes sustainable farming such a worthwhile endeavor is the way in which its systems — infused with diversity and efforts to continuously improve — differ from the more specialized forms of agriculture that may appear successful within a limited view, but really only “succeed” by spewing waste and externalizing costs. It basically comes down to the difference between relying on either natural systems or reductionist technology, with all farms falling somewhere on a continuum between these two extremes. But my purpose in this column is not to talk about farming as such. Instead, I want to highlight the so-called Good Food Movement (GFM) as a whole, which is an idea that has been generated mostly by the community of funders who support the work of building sustainable food and farming systems generally speaking. Within the GFM, there is much diversity, and emphasis on demonstrating credible results, but I fear that the continuous improvement part of the equation is being missed altogether. So what happens when you have abundant diversity without an emphasis on continuous improvement? It doesn’t matter that we’re now talking about a social movement rather than a farm. The systems are lost, and what you end up with is a bunch of waste and externalized costs. A farmer who sets out to do everything possible with respect to an abstract goal, without a system for improvement, will eventually implode. Any apparent progress at that point would be lost, making the whole endeavor a waste, the cost of which will be borne by the farm family, the community, and the land. So too will the GFM implode if a larger, more systems-oriented view is not taken. That’s the longer term fate, but in the short term we already are experiencing fragmentation of the movement, characterized by unhealthy competitiveness, plus a dangerous degree of false collegiality out in the open. We are told we must work together, but different groups and organizations involved in the GFM often do so only in appearance, while deep disagreements and rivalries often hold sway in the spaces between various projects or public events. To be more specific, for any social 6 movement (or farm) to be successful, a clearly defined leadership structure would be needed, reflecting a bottom-up strategy as much as possible. There would also need to be systems for fiscal, human resources, marketing and public relations management that are generally understood to be in agreement with the overall goals of the endeavor, and some broadly developed theory of change or success would need to be generally accepted among all participants. Only within the context of such systems could any notion of continuous improvement ever be conceived, let alone achieved. Sometimes I feel that all of us involved in this massive sustainability effort are letting an unprecedented opportunity slip through our fingers. I look around and see lots of new ideas being highlighted, but I also see envy, selective information sharing, a lack of genuine collaboration, and sometimes even subversive tendencies, pitting one “partner” against another. I see diversity being generated for the sake of diversity alone, which actually turns rather abruptly into adversity. That is not to say we don’t need even more diversity…it is one of those two most basic aspects of sustainability as I said at the outset. But if you think of diversity as the “head” of any sustainable enterprise, with its plethora of ideas, then maybe you can join me in imagining that such an enterprise also needs “legs” to get anywhere, which would require implementation of the systems I’ve also identified. And ultimately, the overall success of the enterprise (farm or movement) depends on there being “arms” as well, which symbolize not only the tremendous amount of work that must be done, but the “reaching out” to others involved that is so critical for success. The image I am left with is the one I’ve always been able to use to recognize a sustainable farm when I see one. Farmers who are willing to freely share information with one another, and find ways to work cooperatively, with the best interests of each partner in mind, are farming sustainably from the get-go. Without this, the farm — or Good Food Movement — is just a head without arms or legs to achieve anything meaningful over the long term. ■ PASA Board Perspective Attention to the role of education and outreach programs and how they meet the needs of our diverse membership is also of great importance as we plan for the future. Ensuring Success Into the Future By Jennifer Halpin, Chair of the Board W e are fortunate to have such a vibrant organization like PASA. This summer has been packed with a wide range of opportunities for members to pursue education, networking opportunities, and good food! In light of the great work that the PASA Staff achieves on a day-to-day basis, I would be remiss not to share with you the tremendous work that PASA Board members also carry out continuously. As a group, the Board assists with decision-making processes that guide PASA as an organization. Within the Board, there are several committees that direct specific areas of responsibility, from fiscal oversight and board development to performance evaluations and strategic planning. When hot issues arise, it is the PASA Board of Directors that Brian and PASA Staff members look to for input. Without the steadfast dedication of a united board, policy statements like PASA’s stand on Marcellus Shale would not yet exist. As a group, members of the Board drafted a policy statement that has gained national recognition and appreciation from other sustainable agriculture organizations and farmers. Similarly, Board members are relied upon to survey the horizon in search of PASA farmers, entrepreneurs and businesses that exem- plify leadership and to honor their work publicly. As volunteers, Board members give a tremendous amount of time and energy toward ensuring that PASA remains a leader within the sustainable agriculture and food systems movement. Strategic planning is an important component toward this end. For the last two years, a board committee focused solely on planning for and mapping out PASA’s future has been working to develop a dynamic plan that is realistic yet ambitious. With input from Brian and Staff members, this strategic planning process serves as a guide that reflects a unified vision of where we aspire to see PASA in three, five and ten years from now. Many of you might be familiar with the tedium commonly associated with the “art” of strategic planning. The process of developing a comprehensive organizational road map might sound boring or evoke visions of long, drawn out brainstorming sessions. While at times it can border on mind-numbing, the benefits gained will be long-lasting. The effort put into crafting a strategic plan that is dynamic is essential to ensuring that our daily efforts are focused in the right direction, a direction that reflects the interests of the PASA membership through the elected board volunteers. Areas of keen interest within the map for PASA’s future include maintaining a fiscal fortitude that allows PASA to excel at the work that it does while simultaneously building a financial reservoir. Growing the PASA membership and developing innovative fundraising efforts help to support this goal. Attention to the role of education and outreach programs and how they meet the needs of our diverse membership is also of great importance as we plan for the future. From the aspiring gardener and beginning farmer to those who have been stew7 ards of the land for countless seasons, we seek to ensure that opportunities for information exchange are continually improved and varied. The scope of attention paid to ensuring PASA’s success well into the future is boundless. As you might imagine, this work takes a group of passionate and motivated individuals who are committed to aid and assist the organization in whatever way that they can. They lend their skills and expertise as issues, questions and needs arise. Though the tomatoes on the farm are showing signs of blight and farm work feels like it will never let up. Or the cows got out and the apples need to be picked. Whether the steers are overdue at the butcher or persistent clients are in need of consultation that can’t wait, the members of the Board remain committed to the PASA cause. Carving out time at the end of a long day to assist with fundraising efforts or participating in a conference call over lunch, these amazing individuals share their gifts and talents with PASA. While serving on the PASA Board is no simple task, the experience of working alongside others who are equally dedicated to ensuring a future that safeguards clean food from family farms is for me, awe-inspiring. Though the pace of any farm never slows during this time of year, there are moments in life that command one to pause. Few days have gone by since the sudden heart-rending loss of Shon Seeley when many of us have not taken a moment to send supportive and prayerful thoughts to the Seeley family (see page 15). We are deeply saddened by Shon’s death. His absence is felt by many and in countless ways. On behalf of the PASA Board, I wish to extend our heartfelt condolences to each of you. Kim, Ann, Jess, Jack, Audra and Dane you are in our thoughts and prayers. ■ 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 was mailed to members. For more information, registration & a full event listing visit www.pasafarming.org or contact Rebecca Robertson, 814-349-9856 x20, [email protected]. OCTOBER NOVEMBER Managing & Mentoring Farm Apprentices Tuesday, October 16 New Morning Farm Hustontown, Huntingdon Co. In collaboration with the PA Women’s Agricultural Network (PA WAgN); thanks to Lisa and John Boecker for their support of this event Veggies, Bread & Beer: Developing & Operating a Cooperative CSA Friday, November 9 Greensgrow Farms Philadelphia, Philadelphia Co. Value-Added Grains and a Solar-Powered Flour Mill Tuesday, October 23 Frankferd Farms Saxonburg, Butler Co. Farming on Open Space Land: Using Sustainable Farming to Conserve Public Land & Advance Local Food Production Monday, November 12 Josie Porter Farm Stroud Township, Monroe Co. In partnership with Stroud Township and the PA Women’s Agricultural Network (PA WAgN) About to get a close-up look at pollinators, beneficial insects and insect pests at the first youth Field Day, Dirt, Worms & Dinner, at Dickinson College Farm. FARM-BASED EDUCATION SPONSORS Many thanks to the following companies and individuals for support of 2012 Farm-Based Education events: Adams County Nursery Agri-Service LLC Farm Credit Lisa & John Boecker The Fertrell Company PA Certified Organic PA Women’s Agricultural Network Town & Country Energy Corp For info on becoming an FBE sponsor and sponsor benefits, contact Rebecca: [email protected], call 814-3499856, or visit pasafarming.org/getinvolved/sponsorship. Participants try their hand at scythe mowing at the Small-Scale Hay Making, Scything & Baling Field Day hosted by Over the Moon Farm. 8 Thirty participants visited Summer Creek Farm in Thurmont, MD for the Small to Mid-Sized Farm Machinery Field Day, held in collaboration with Future Harvest-CASA. Education Opportunities What Are Regional Master Classes? Organized by PASA’s Eastern and Western Region 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 pasafarming.org/events WESTERN REGION Plan to Make the Most of Your Marketing Thursday, October 18 Slippery Rock University Sustainable Enterprise Accelerator Slippery Rock, Butler Co. 5:30–8:00 pm Pre-Registration Required. Registration Fee: $10 PASA Members, $15 Non-members. Contact Alissa Matthews, [email protected] or call 412-365-2987 John Parker of Edible Earth Farm in Tionesta demonstrates the use of seeding equipment during a PASA Western Region Master Class on equipment and tools for small-scale vegetable production. EASTERN REGION Leasing Land for New Farm Enterprises: A Workshop for Landowners and Farmers Saturday, November 3 Lundale Farm & Turning Roots Farm Downingtown, Chester Co. 10:00 am–2:00 pm Pre-registration Required. Visit pasafarming.org/easternregion or call 610-458-3956 Sustainability Schools PASA partners with organizations, groups and individuals to bring you ongoing programming centered around homesteading, homemaking and backyard conservation. Registration is handled directly from each partner’s page on this website. For information & registration: goodfoodneighborhood.org/sustainabilityschools Thanks to our 2012 Sustainability School Partners: Dickinson College Farm • Eastern PA Permaculture Guild • Greener Partners — Longview Center for Agriculture • The Home-Grown Institute • Quiet Creek Herb Farm & School of Country Living • Spring Creek Homesteading OCTOBER NOVEMBER Fall Harvest Intensive: Building a Learning Community Friday, October 26–Sunday October 28 Quiet Creek Herb Farm and School of Country Living, Jefferson Co. Cold Frames, Low-tunnels and Season Extension Saturday, November 17 Greener Partners: Longview Center For Agriculture, Chester Co. Fearless Homesteading: A Year Long Course Sunday, Nov. 25 (class #2) — may be taken as individual course Eastern PA Permaculture Guild: Kimberton Waldorf Schools, Chester Co. Cob Oven Building Saturday, October 27 Greener Partners: Longview Center For Agriculture, Chester Co. Seed Exchange, Recipe Swap and Potluck Saturday, November 24 Dickinson College Farm, Cumberland Co. The Skinny on Sauerkraut Saturday, October 27 Dickinson College Farm, Cumberland Co. DECEMBER Fearless Homesteading: A Year Long Course Sunday, Oct. 28 (class #1) — may be taken as individual course Eastern PA Permaculture Guild: Kimberton Waldorf Schools, Chester Co. Intro to Aquaponics through Window Farming Sunday, December 2 Home Grown Institute, Erdenheim, Montgomery Co. 9 The oilseed booth and popcorn machine at Ag Progress Days in August generated a lot of conversation about where food oils come from and how they are produced. Pressing Issues By Doug Schaufler Vegetable oil. Canola oil. Olive oil. Peanut oil. Grape seed oil. What state, province or country does your cooking oil call home? As interest in regional or local food sourcing increases, vegetable oils are one item that often come from a distance but can be produced closer to the consumer. At Penn State’s Ag Progress Days this past August in our little corner of the Crops and Soils building, a biofuels exhibit sported a small oilseed press churning out canola oil and canola meal. Right next to the press sat a popcorn machine, popping out Pennsylvania grown popcorn sizzling in Pennsylvania produced sunflower oil. Potential popcorn eaters filled out a short survey, and one of the questions was “Do you know where the vegetable oil that you use at home comes from?” To most people reading this newsletter the answer comes as no surprise; most folks have never given a thought as to where this small portion of the food web calls home. For seven years at Penn State Farm Operations we’ve grown small or large fields of various oilseed crops. Canola, flax, sunflowers, camelina, and safflower have been tried as well as the commodity crop of soybeans. Common in the upper Midwest United States, Canada and Europe, canola has accounted for the majority of oilseed crop grown here primarily because of the use of canola oil in Europe as a replacement for diesel fuel. Penn State Farm Operations got a start in growing oilseeds because of an interest in alternatives to petroleum diesel fuel. First experimenting with biodiesel blends in 2002 and 100% biodiesel in engines in 2008, an extension of this interest saw the introduction of two tractors modified for straight vegetable oil (SVO) fuel in 2009. Annually for two and a half years, 2,000 gallons of petroleum fuel usage was diverted to SVO in these two tractors. The canola was grown, pressed, cleaned and used as fuel all within a seven-mile radius of Penn State. Truly a local fuel. At the back of the Penn State campus, up against the I-99 bypass around State College, is the Farm 10 barn. In the lower level of the barn is the oilseed press. A gravity wagon of canola sits on the barn floor above, waiting to be augured into the seed cleaner and then into the bin above the oilseed press. Following the pressing of the seed into meal and oil, the oil is cleaned and stored. Canola meal, the “what’s left” after the oil is removed, contains good protein levels for use as animal feed or can also be used as fertilizer or burned for heating. For anyone looking at the economics of oilseed production and use, the value of the meal is important. Though our work with oilseeds started with fuel, soon the interest also moved to the culinary use of the canola oil. In conversation with the food service folks here at Penn State, we learned that the university purchases about 25,000 gallons of canola oil every year. Currently that oil makes its way through the uni10 versity food system and students in the dining halls. Used oil is collected from the fryers and held until a large enough volume is collected for shipment to a biodiesel processor within the state. Economics plays an important part in many decisions, and we came to realize that the canola oil that was being used for fuel had a value of about $4.00/gallon (the cost of diesel fuel) while the food services folks were bringing in canola oil for the food system at about $7.50/gallon. Could we make the oil that we were pressing for fuel into fryer oil for the difference, about $3.50/gallon? As we began looking into the current methods of food grade oil production, it became apparent that vegetable oil is produced primarily by large corporations, and the methods used are tailored to those volumes. Curiosity aroused, we looked into the methods of food grade oil production and found information on oil processing on a small scale is not readily available. During that search we found others at the University of Vermont and Montana State University — Havre looking at the same question. Penn State and the University of Vermont partnered on a grant proposal to the Northeast SARE (Sustainable Agriculture Research & Education) program, to accumulate and provide information about oilseeds and small scale oil processing for those interested in this process in the northeastern United States. This project is now in the midst of attaining the goals set and more readily available information on this enterprise will be the major result. Goals of this project that may be of interest are outlined below. Obtaining operational information from different oilseed presses using the same seed is one of the more intriguing of the goals. A consumer oriented method applied to oilseed presses owned and operated by different small press operators in the northeast will provide valuable information to those interested in obtaining an oilseed press, and seeks to provide realistic expectations of what can be expected from a press. Because sunflow- ers and canola make up the bulk of the seeds pressed, these two oilseed types will be used for this comparison. More than numbers will be collected. Information about how easy the press is to use, repairs that have been needed, and general satisfaction with the press will all be collected in addition to the facts of press capacity and energy use. Often calls are received from people interested in growing and processing oilseeds, and they ask for information about this undertaking. There are a few sources that we can provide, but more specific information on what has been learned on pressing or cleaning oil is difficult to come by. A second goal of this project is to make fact sheets available that provide the kind of information that is useful to someone interested in or just getting going with oilseed pressing. In these we’ll try to describe some of the “oops’s” that we’ve made so that others can avoid that frustration. Forming this knowledge into usable information is tough because operating this equipment is currently more of an art than a science. Much of the operation is based on the hearing, smelling and touching senses that are not easily quantified into tables or lists. In addition to pressing the oilseeds and cleaning the oil, fact sheets will be available that cover additional processing steps and considerations for food grade oils. This will include information on degumming and bleaching of oils, as well as what is needed for a food grade processing operation. So whether someone is interested in processing oil for fuel or food (or both if the used oil is made into biodiesel) the information provided by this project will be useful. Commercially produced vegetable oils often go through a process called RBD which stands for refining, bleaching and deodorizing. When sampling commercially produced oils, there is generally no odor or taste to the oil. Oils that are freshly pressed have unique smells and tastes, and these individual characteristics of oils will have a place in niche markets ADVERTISEMENT if used properly. Just as olive oils have been marketed as having unique flavors for specific cooking uses, other raw oils may have desirable characteristics for specific uses and may be produced closer to home. Refining may include steps of degumming and filtering, while bleaching removes colorants, metals and other components that naturally occur in the oils and that may decrease the useable life of the oil when heated to high temperatures as seen in frying applications. The bleaching process does not use bleach, but rather uses bleaching clays that provide surfaces for the undesirable particles to cling to. This process removes much of the color of the raw oil but does allow the oil to have a longer life in deep fat frying applications before oxidation causes the oil to have a rancid odor or transfer undesirable flavors to the food being fried. A portion of this project is working on the bleaching process on a small scale, trying to determine the amount of bleaching ADVERTISEMENT 11 Membership Update October is Refer a Friend Month at PASA! Take part in our Member2Member Referral program & receive a reward PASA launched our Member2Member Referral Program in the Fall of 2011 with success — and we hope you will help us expand it either further this year! 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 recruite 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! Each current PASA member referring another individual, family or business that becomes a new member will receive: • One 1/8th page business card sized ad in an upcoming issue of Passages, this bimonthly newsletter. • A coupon to attend one Farm-Based Education event in the current season (excludes Master Classes & Intensive Learning Programs) • One 10” x 14” PASA member sign. *Incentives to be released upon receipt of new referral’s full membership dues payment To make a referral or to learn more, visit pasafarming.org/referral or contact Michele Gauger, [email protected], 814-349-9856. PASA relies on you — our members and supporters — to be our greatest ambassadors to find other neighbors, friends and colleagues to join the organization. Help us as we look to grow our network! As you teach others about the importance of PASA in the agricultural community, below are a few tips for discussions with potential members. Four Steps for Spreading the PASA Message Set the Stage — successful recruitment of new members requires that you set the stage for a conversation about PASA. Get them to ask, “What is PASA?” You can set the stage by wearing a PASA hat/t-shirt, displaying PASA signs at your farm or stand, talk about PASA projects & activities or use PASA as a positive example when discussing current events. 1. Listen — during conversations learn about the person and their interests. Briefly answer their initial questions, then ask leading questions to learn more about them. Do they have a family — are they farming? Are they worried about their community? Are they looking for a way to make a difference? As you get to know them you will be able to identify what about PASA would interest them. 2. Fill the Need — this is when you share with them how PASA can fill the need they expressed in Step 2. Share with them your experience being a PASA member — tell your story, what programs you have valued, etc. 3. Encourage them to Find Out More — This is the most critical step, ask them directly if they would like to join. Provide them with the information resources to do so (see note below about materials for your events & other outreach opportunities) such as the link to our website — pasafarming.org or phone number 814-349-9856 If they say no, still leave them with resource information, you never know when that seed you plant might sprout! 4. If you are attending an event, having a farm open house, or other outreach opportunity — feel free to contact PASA headquarters. We can send you newsletters, membership materials or other materials to help support your outreach efforts on behalf of PASA. 12 If You Think #FarmersRock, Tell Us Why! We all eat (and drink), so we all need to thank a farmer every now and then. Show your appreciation by tweeting and posting reasons why YOU think farmers are great using the Twitter hashtag #FarmersRock. Together we will raise awareness and appreciation of farmers. Join the conversation! #FarmersRock is a social media campaign intended to raise awareness of the hard work farmers do and to inspire appreciation for the farming community. Using the hashtag #FarmersRock, people and organizations will be encouraged to tweet and post statements and pictures that demonstrate why they think farmers are great and to illustrate innovative and farming-related messaging. The campaign is open to anyone and all organizations who wish to support the farming community. For more information visit pasafarming.org/farmersrock Fall Campaign FARMS+FOOD+PEOPLE+PLANET How can all members and friends get involved? PASA’s Fall Campaign kicked off September 1st. Readers may recall this past April, we launched our first seasonal Outreach Campaign to take the PASA message to the masses. These biannual drives showcase PASA members, programs and our serv- • Attend an event & think about bringing a friend • Refer folks via our Member2Member Referral Program ices. Our goals are to raise awareness, grow the • Volunteer membership, and inspire more participation & giv- • Donate to the Annual Fund or one of our special Funds ing. Organizational growth will empower us to con- • Take part in the Ways to Give program tinue to strengthen quality education programs and services, and that is what it is all about. Stay connected via our weekly e-newsletter notes, Cam- • Consider offering a discount to other members via our Member2Member Benefit Program and social media outreach. Together we can • Buy someone a gift membership for the holidays or renew your own membership achieve the food system we want to see! • Or think about your own unique way to lend a hand! paign webpage (pasafarming.org/fallcampaign) Help Grow Our Good Food Neighborhood™ More than ever before, people are being touched by our community outreach efforts. Our neighbors are looking to connect with us over information, education, and inspiration. Comprised of a vibrant membership; a growing number of donors advocating for our work through their financial contributions; a field of community partners; and a rapidly expanding circle of community supporters, the Good Food Neighborhood is organized 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. How can you help? Talk to your neighbors, your colleagues, your friends and family about our efforts to include everyday people at the table where food is the common thread. Know a farmer who is considering transitioning to sustainable practices? Let them know about our wide array of programming and services. Have a neighbor of the homesteading bent? Encourage them them to investigate our Sustainability Schools. The next time you attend a Field Day, bring a friend along. Looking forward to a harvest dinner? Ask someone else if they’d like to purchase a ticket, too. Frequent a locally-owned business? Discuss the benefits of a business membership. Time to renew your own membership? Introduce a family member to PASA through a gift membership. Aware of a PASA family in need? Provide someone else with the opportunity to contribute in a meaningful way by letting them know what’s going on. The more outreach we offer through the Good Food Neighborhood (set to grow beyond 35,000 people in the coming year), the more opportunities we have to touch the lives of people who are then set on a path toward deeper engagement with PASA. Our Goals — You can see our progress in achieving our Annual Fund & donors goals on page 15, and as of press time (September 24) you can see our PASA Members goal progress below, as well as growth of contacts in our Good Food Neighborhood Community Outreach programs. Number of Members 5,169 Good Food Neighborhood™ Community Outreach GOAL GOAL 6,879 35,000 28,623 PASA’s Fiscal Year is July 1, 2012– June 30, 2013 13 Fundraising Update Help Us Create a Lasting Legacy T he PASA family has heard the news of the tragic accident that took the life of Shon Seeley, eldest son of PASA’s immediate past board president Kim Seeley. In contrast to the great loss and tragedy of Shon’s passing, the family has looked beyond grief to establish a special fund at PASA known as the Shon Seeley Legacy Fund for Sustainable Farming Education, which will support educational programming specific to the farming principles held dearly by him: livestock grazing, sustainable dairy & beef production, value-added dairy processing, livestock genetic preservation, native pasture grass management & weed identification. This is a tremendous gesture on the part of the whole Seeley clan at a time of great sorrow — to be thinking so promptly of how to turn their loss into a gain for many generations of sustainable farmers to come. So now it’s our turn. Please help PASA generate a tidal wave of caring and support that will make a permanent marker of Shon’s impact on the Shon and son Jack world. Consider giving generously now to the Shon Seeley Legacy Fund. You can contribute by check, make the check payable to “PASA — Seeley Legacy Fund” and mail to our head- quarters office address on page 2. You can also donate on the PASA website. The Seeley family will be notified of all contributors to the fund and your gift is tax-deductible. Philly Farm & Food Fest Returns Give at the Office! Sunday April 14, 2013 SAVE THE DATE — it will be bigger and even better! There is an easy way for you and your colleagues to give throughout the year by designating a donation each paycheck to PASA! PASA has recently become a member of EarthShare, a nationwide federation of the country’s most respected environmental and conservation charities! The Philly Farm & Food Fest brings together regional farmers, unique food producers, sustainable food businesses and organizations under one roof for a day of eating and hands-on learning about our region’s diverse and abundant food system. Last spring we rocked the PA Convention Center with over 100 exhibitors and nearly 3000 participants for our first ever Philly Farm & Food Fest. Our plans for 2013 include increasing exhibit space, expanding workshops and programming, extending our media exposure, and attracting 5,000 guests this year! Want to be an exhibitor? Contact Marilyn Anthony, [email protected] for more details. Want to come and just enjoy the glow of local foods in April? Tickets go on sale in January (phillyfarmfest.org) for this fabulous one day event. HERE’S HOW TO DO IT: l Federal and State Employees: You may support PASA in the annual Combined Federal Campaign (CFC) by designating your gifts to PASA, CFC # 37653, on your pledge forms. l Workplace Giving: If your employer is signed up for a workplace-giving program, find out if they include EarthShare as a member charity. If EarthShare is made available to you, select to designate your gifts to PASA. If EarthShare is not made available to you, contact us right away to work with us to make EarthShare and PASA available at your workplace. l Sign-Up Your Workplace! EarthShare partners with hundreds of corporate, federal and public workplaces across the country. If you work at a US-based company, we can work with you to set up the EarthShare @ Work program. Your company’s representative only needs to provide a few details and we do the rest — contact Cassie Marsh-Caldwell at PASA to get started today! 14 Fundraising Update Ways to Give From your own backyard to supporting regional businesses, the ways to give to PASA are endless! PASA members continue to surprise us with their creativity in raising funds for the organization and ultimately be involved in our success. Ways to Give events can help educate consumers, grow membership and increase community building. Want to get involved? Contact PASA Development Associate Cassie Marsh-Caldwell. ■ We would like to give a warm thank you to Harrison’s Wine Grill & Catering in State College for once again offering a special fundraiser promotion for PASA. Harrison’s, a Buy Fresh Buy Local Partner and PASA Business member, donated 20% of each guest check to PASA during a twoweek period coinciding with Centre County’s Local Food Week. Their menu is packed full of mouth-watering dishes that include ingredients from over 20 regional producers. Since 2010, Harri- ■ Special thanks to Whole Foods Market in Jenkintown, Montgomery County for hosting the Fresh Beets Music & Food Festival on August 5. This event raised $674 for PASA. It was the second time this fundraiser was held for PASA and it has become a favorite! The brainchild of Whole Foods Market marketing team leader Dana Sommers, Fresh Beets is an afternoon of free family fun centered around a lively farmers’ market and a series of rocking musical performances. PASA members featured in the market included: Penns Woods Winery • Stryker Farm • Vollmecke Orchards • Sweet Stem Farms • Maysie’s Farm Conservation Center • Paradocx Vineyards • Christina Maser • Golden Valley Farms Coffee Roasters • MomPops • Stoudt’s Wonderful Good Bread & Cheese Each of these vendors contributed 10% of their day’s sales to PASA and braved a baking hot August day. Master of Ceremonies, Nic Esposito, kept the crowd entertained as he introduced each band, encouraged shoppers to check out special local foods, and announced raffle prize winners. Special thanks to volunteers Holly Tyson and Kaushal & Krupali Desai who sold raffle tickets, handed out PASA literature, and helped make the day a success. Development Dashboard Sponsorship Revenue GOAL DED! E XC E E $ ■ We would like to give a special thank you to Ben and Kate Gatski of the Steel Fork for their recent donation of $339 to PASA’s programming. The Gatskis continue to donate 5% of sales to PASA from creative word and custom number sign made from raw materials gathered from farms, farm machinery dealers and junkyards. Check out these signs at www.thesteelfork.com/home-and-gift/typography. Thank you Ben and Kate for your continued loyal support! PASA entered its new fiscal year on July 1, 2012 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, 2013. The below figures were calculated on August 31, 2012. Annual Fund Revenue G son’s has donated over $1,250 through fundraising efforts for PASA. Thank you Harrison’s! XC E E OAL E DED! Number of Donors EX GOAL CEEDE D! GOAL GOAL GOAL $ 175,000 $ 300,000 #590 GOAL GOAL $ 136,000 #490 9,300 Last Fiscal Year: $166,825 $ 8,396 Last Fiscal Year: $326,131 PASA’s Fiscal Year is July 1, 2012– June 30, 2013 # 130 Last Fiscal Year: 445 Donors Buy Fresh Buy Local Update Buy Fresh Buy Local® PENNSYLVANIA BUY FRESH BUY LOCAL® Buy Fresh Buy Local® (BFBL) chapters in Pennsylvania are coordinated by PASA. To explore your region's food system further, hear about upcoming events and find more ways to get involved visit buylocalpa.org. 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. To learn more about what’s going on in your region, contact one of the local chapter coordinators listed below. For anyone interested in starting a BFBL chapter outside of Pennsylvania, contact FoodRoutes Network, LLC, a project of PASA – foodroutes.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 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 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. ■ Fayette & Greene Counties Fay-Penn Economic Development Council Chapter Coordinator Devan Grote [email protected] 724-437-7913 x222 ■ Southeastern Pennsylvania (including Chester County’s Chapter) Chapter Coordinator Denise Sheehan [email protected] 610-458-3956 Serving Bucks, Chester, Delaware and Montgomery Counties ■ Greater Lehigh Valley Nurture Nature Center Chapter Coordinator Lynn Prior [email protected] 610-703-6954 or Serving Berks, Lehigh and Northampton Counties ■ Valleys of the Susquehanna (including Centre County’s Chapter) Chapter Coordinator Kristin Hoy [email protected] 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 [email protected] Chapter Update ■ Northeast Region The University of Scranton Small Business Development Center Chapter Coordinators Lisa Hall 570-941-7588 or [email protected] Serving Lackawanna, Monroe, Pike and Wayne Counties CENTRE COUNTY CHAPTER Twenty farms opened their gates to visitors this August for the 7th Annual Centre County Farm Tour as part of Local Foods Week. Over 500 people attended. ■ Northern Tier Chapter Coordinators Ruth Tonachel [email protected] Kathy Joyce [email protected] 570-265-7455 Serving Bradford, Potter, Sullivan, Susquehanna, Tioga and Wyoming Counties ■ Philadelphia Fair Food Chapter Coordinators Christina Dowd 215-386-5211 x106 [email protected] or Annemarie Vaeni 215-386-5211 x111 [email protected] ■ South Central Capital RC&D Chapter Coordinator Cheryl Burns [email protected] [email protected] 717-241-4361 Serving Adams, Cumberland, Dauphin, Franklin, Lebanon, Juniata and Perry Counties PASA Member and farmer Warren Leitzel describes his design for a solar food dehydrator to a group who visited Ecosophy Farm during the 7th Annual Centre County Farm Tour, organized by PASA and the Centre County Buy Fresh Buy Local ® Campaign. Ecosophy Farm was one of 20 that participated in the tour. Over 500 people attended. 16 ■ Western Pennsylvania PASA Chapter Coordinator for Southwest PA: [email protected] for Northwest PA: [email protected] 412-365-2985 Serving Allegheny, Armstrong, Beaver, Butler, Clarion, Crawford, Erie, Forest, Indiana, Jefferson, Lawrence, Mercer, Somerset, Venango, Warren, Washington and Westmoreland Counties ■ York County York County Agriculture Business Council Chapter Coordinator Kim Gross [email protected] 717-814-8141 ■ Statewide Program Coordination Contact: Megan Epler [email protected] For website support contact: [email protected] The concept of Buy Fresh Buy Local® was to create a national network of food system and agriculture organizations that promoted local foods through a unifying label. FoodRoutes Network has managed the national Buy Fresh Buy Local effort, and earlier this year, the organization was reborn as the FoodRoutes Network, LLC, a subsidiary of PASA. ■ Buy Fresh Buy Local National Coordination Contact: Julie Inman Program Coordinator FoodRoutes Network, LLC [email protected] Buy Fresh Buy Local Update CHESTER COUNTY CHAPTER PASA recently held our 5th Annual Bike Fresh Bike Local ride through the Chester County countryside. A full wrapup of this year’s ride, including photos will be in the November/December issue of this newsletter. Visit pasafarming.org/ bikefresh LANCASTER COUNTY CHAPTER Lancaster Buy Fresh Buy Local®, The Wohlsen Center for the Sustainable Environment at Franklin & Marshall College and Lighten Up Lancaster cosponsor a city-wide day of cooking, eating and education in honor of the 2nd Annual National Food Day on October 24. Events include cooking workshops, community meals, skill-shares, movie screening and discussions. Lancaster’s day of celebration kicks-off at noon with the Fair Trade Café in the Wohlsen Center for the Sustainable Environment. Details and updates posted facebook.com/lancasterbuyfreshbuylocal. SOUTH CENTRAL CHAPTER The South Central chapter in its association with Capital RC&D is providing support to the South Central PA Food Systems Alliance (SCPA-FSA). This alliance has been meeting in and around the Harrisburg area since 2008 but has expanded its focus to include organizations, individuals, and agencies located in through the South Central region including Adams, Cumberland, Dauphin, Franklin, Lancaster, Lebanon, Perry, and York counties. SCPA–FSA participating partners strive to represent a cross-section of the regions food system including production, distribution, processing, policy, access, nutrition and education. SCBFBL and Capital RC&D encourage you to learn more about recent /upcoming activities and how you can participate by visiting tastethegifts.blogspot.com. The 2013 South Central PA Local Food Guide is now available online and highlights SCBFBL Chapter Partners while providing details to identify producers and farmers markets throughout the SCBFBL chapter region. Simply select the food guide link at buylocalpa.org/southcentral to see a farm listing or to sign up for the chapter newsletter. If your business is not listed or if a correction is needed, contact Cheryl Burns at [email protected] or 717-241-4361. The chapter will begin the 2013 Farm, Farmers Market and Business Partnership enrollment period in early December 2012. Keep an eye on your email inbox for details or visit capitalrcd.org/bfbl.php for Chapter Partnership options and benefits. Not sure if we have your email? Send a blank email to [email protected] with “SCBFBL email” in the subject line or call Cheryl Burns and you’ll be added to the SCBFBL producer and farmers market information distribution list to be among the first to learn about program and marketing opportunities for our regions producers. continued on page 22 ADVERTISEMENT ADVERTISEMENT 17 Regional News 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. THANK YOU VOLUNTEERS! EASTERN REGION PASA thanks those volunteers currently serving on the Eastern RAC: • Gary Bloss (Josie Porter Farm, Monroe 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.) If you would like to join the Eastern RAC, contact Denise Sheehan, denise@ pasafarming.org. NORTH CENTRAL REGION If you are a member in our North Central region and are interested in helping to form a RAC in your area, contact Michele Gauger, [email protected], 814-349-9856. SOUTH CENTRAL REGION If you are a member in our South Central region and are interested in volunteering for the recently re-formed RAC in your area, contact Melanie Dietrich Cochran, [email protected], 717-423-6758. • Mark Harvey-Smith (Pittsburgher Highland Farm, Allegheny Co.) • Art King (Harvest Valley Farm, Butler Co.) • Becky Kretschmann (Kretschmann Farm, Beaver Co.) • John Parker (Edible Earth Farm, Forest Co.) • Maggie Robertson (M&M Robertson Farms, Clarion Co.) • Lori Sands (Silver Wheel Farm, Butler Co.) • Neil Stauffer (Penns Corner Farm Alliance, Allegheny Co.) • Nigel Tudor (Weatherbury Farm, Washington Co.) • Emily Stevenson (Pleasant Valley Farm, Forest Co.) WESTERN REGION • Lynne Gelston (Dream Thyme Farm, Mercer Co.) • John Wheeler (Butler Co.) 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 [email protected] Leah Smith 412-365-2985 • [email protected] North Central Eastern [email protected] Denise Sheehan 610-458-3956, [email protected] Western Eastern South Central South Central [email protected] Jenn Halpin 717-243-5996 • [email protected] Marcellus Shale Group http://groups.yahoo.com/subscribe/PASAMarcellus North Central [email protected] Leah Tewksbury 570-437-2620 • [email protected] Out of State discussion group addresses: Delmarva Region http://groups.yahoo.com/group/PASADelmarva States South and West of Pennsylvania [email protected] States North and East of Pennsylvania [email protected] 18 Regional News Special Regional Events NORTH CENTRAL REGION First Annual Barter Fair November 10, 12:00–3:00 pm Professional Development Center Pennsylvania College of Technology Williamsport, Lycoming Co. Each participant will have a 6-foot table space to display their wares for trade. Produce, meat, bakery items, cheese, soaps, canned goods, fiber products, and other farm produced products are welcome. The number of similar goods will be restricted, so variety is encouraged. RSVP early to improve your chances of participation. Please be prompt to set up your space so that as many participants as possible can view your products before the barter commences. Requirements of Participation: • Items need to be producer raised or handcrafted. • Current member of PASA, residing in the North Central Region. • Products grouped in $5 or $10 increments, to facilitate making trade agreements. • Participants are asked to barter and avoid the use of cash. To reserve your space, contact: Leah Tewksbury or 570-437-2620. Your RSVP should include the following information: • Identify your name, farm name, and contact information. • List the main products you will bring for barter. EASTERN REGION 100% Grass-fed Beef Cook Off Wyebrook Farm, Chester Co Saturday October 20 10:00am – 4:00pm First held in 2008, PASA’s 100% Grass-fed Beef Cook Off (BCO) brings chefs and farmers together to experience the eating of quality grass-fed beef from a dozen or more farms. Through friendly competition, the BCO expands participants’ knowledge of how genetics, husbandry, pasture management and butchery contribute to creating the perfect steak. For the contestants, the morning begins with a beef butchery workshop in the Wyebrook Farm certified commercial kitchen. Next, a panel of judges including chefs, food writers, and food industry professionals will take part in a blind tasting of ribeye steaks, awarding ribbons and a traveling trophy to the champion. Farmers will conduct their own blind tasting concluding with a “Farmers’ Choice” award. We challenge all farmers to be able to identify their own beef in this contest! If you haven’t already visited this beautiful and historic Chester County, multi-species, grass farm, make the trip for a fun day on the farm. In addition to self-guided farm tours, there will be live music, and informative tabling displays by Beef Cook-off sponsors MidAtlantic Farm Credit and PhillyCowshare. Cookbook author and noted chef Aliza Green will be on hand selling autographed copies of her recent book, “The Butcher’s Apprentice.” The Wyebrook Café offers cooked to order, housemade burgers, hotdogs and much more for you to enjoy along with old fashioned lemonade. A wide selection of Wyebrook meats are available in the Market, along with superior quality local value added foods. Come to stroll, come to shop, come to support PASA and our farmer contestants! This event is free and fun, and takes place rain or shine. SOUTH CENTRAL REGION Home Curing & Charcuterie October 15, 7:00–9:00 pm North Mountain Pastures Newport, Perry County RSVP to Evan Kendall, [email protected] Root Cellaring Workshop October 25, 6:30–8:30 pm Broad Valley Orchard Biglerville, Adams County Limited to 10 participants. RSVP to Judy Toevs, [email protected], 717-773-1381 Regional Advisory Committee Meeting October 29, 6:30–9:00 pm Dauphin, Dauphin County RSVP to Katie College, [email protected], 717-921-2928 Regional Potluck & Farm Tour November 5, 6:00–9:00 pm Sunnyside Farm Dover, York County RSVP to Dru Peters, [email protected], 410-336-9735 Regional Potluck & Movie December 1, 5:00–9:00 pm Village Acres Farm & Foodshed Mifflintown, Juniata County RSVP to Hannah Smith, [email protected], 717-512-5461 Become a PASA Volunteer PASA often needs volunteers at events, in our regional offices, aiding with special projects and more. We recognize how important our volunteer base is to our operation and we invite you to get involved! You can sign up to volunteer on our website anytime at pasafarming.org/volunteer or by calling 814-349-9856. We also list specific projects as they arise where we are looking for volunteer support. Current Opportunities ■ Conference Volunteers — Staff in our headquarters office in Millheim, Centre County will be seeking volunteer support for Farming for the Future Conference related activities —before, during and after the conference. If interested, contact PASA Headquarters, 814-349-9856. ■ Website Development — FoodRoutes Network, LLC is looking for a volunteer available at least 10 hours per week to help update/enhance their web presence. Experience in WordPress and/org general website design needed. Sign up at psafarming.org/volunteer or contact Julie Inman, [email protected] or 814-571-8319. 19 Food Alliance Learn About Food Alliance Certification As the growing season winds down, consider taking some time this late fall/winter to learn more about Food Alliance certification. Why is Food Alliance certification different? This program takes a more holistic approach considering safe & fair working conditions; humane animal treatment; protection of soil, water, wildlife and other natural resources; reduction of pesticides & other hazardous materials; as well as conservation of energy & practices that limit climate change. Learn more at pasafarming.org/food-alliance. Be sure to join the growing list of certified producers in the region! Ayrshire Farm Upperville, VA ayrshirefarm.com Market Garden/CSA Fruits & Vegetables, Chicken Eggs Beef, Chicken, Turkey, Pork ■ Consumers and Eaters can sign up to receive Food Alliance’s free e-newsletter and join the Food Alliance network. Follow Food Alliance on Twitter and Facebook. ■ Commercial Food Buyers can sign up for the free Supply Chain Allies program. Allies are restaurants, retailers, foodservice providers, manufacturers and distributors that make a public commitment to sourcing and/or selling Food Alliance Certified products, recognize their role in values-based food supply chains and support Food Alliance’s educational work. Milky Way Farms Troy, PA milkywayfarms.net Dairy Cattle Barbour’s Fruit Farm Biglerville, PA barboursfruitfarmandmarket.com Apples; Cherries; Market Garden/ CSA, Peaches; Pears, Plums, Strawberries Black Creek Farm Salem, NY battenkillcreamery.com Dairy Cattle Dickinson College Farm Boiling Springs, PA dickinson.edu Chicken (meat & eggs), Grassfed Lamb; Market Garden/CSA Other Ways to Get Involved with Food Alliance Help create a safer, healthier, and more socially and environmentally responsible food supply with Food Alliance, and our growing network of businesses, organizations and individuals that support genuine traceability to farms, transparency in food production practices and a comprehensive thirdparty certification program that ensures accountability in how food is produced and handled. For more information, visit foodalliance.org/get-involved. Katchkie Farm Kinderhook, NY katchkiefarm.com Chicken Eggs, Market Garden/CSA CERTIFIED PRODUCERS Miller Livestock Co., Inc. Kinsman, OH millergrassfed.com Grassfed Lamb, Pork One Straw Farm, LLC White Hall, MD onestrawfarm.com Market Garden/CSA Sunnyside Farm Dover, PA sunny-side-farm.com Chicken (meat & eggs), Turkey Three Springs Fruit Farm Aspers, PA threespringsfruitfarm.com Apples, Cherries, Peaches, Pears Benefits: • Business name, contact info and web link on our Find Good Food search tool • Food Alliance materials and resources to help educate your customers about better food and agriculture • Email newsletter Subscription ■ Nonprofit Organizations & Trade Associations can sign up for the free Organization Allies program. These Allies are committed to increasing social and environmental responsibility in the food system, aligned with Food Alliance’s standards, find ways to use Food Alliance certification in their work and directly or indirectly support the work of Food Alliance. Benefits: • Organization name, contact info, and web link on our Find Good Food search tool • Food Alliance materials and resources to help educate your stakeholders about better food and agriculture • Email newsletter Subscription 20 FOOD ALLIANCE CERTIFICATION STANDARDS INCLUDE: • Protect and improve soil resources • 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 Food Alliance New Sustainability Tools Benefit Greenhouse and Nursery Producers Food Alliance recently launched three tools for greenhouse and nursery producers who are committed to managing for operational, environmental, and social excellence. 1. The FA Sustainability Standard for Nursery and Greenhouse Production provides a comprehensive definition to guide nursery and greenhouse operators in achieving greater sustainability. 2. The FA Sustainability Evaluation Tool allows growers to self-assess current sustainability performance — and set sustainability objectives — either as a prelude to certification or as a best management practice. 3. The voluntary FA Sustainability Certification Program gives producers a credible way to distinguish their sustainably-managed operation and products in the marketplace, to customers and consumers. The FA Sustainability Standard for Nursery and Greenhouse Production was developed by industry request, and covers resource conservation, integrated pest management, safe and fair working conditions, wildlife habitat and biodiversity conservation — along with operational efficiencies such as energy use, recycling, and waste disposal. Producers use the resulting information to support decision-making and to assure customers and consumers, credibly, that products have been produced in an environmentally and socially responsible manner. All nursery operations that apply for Food Alliance certification in 2012 will receive half off their annual licensing fee for the first three-year term of their certification. For more information on the FA Sustainability Standard for Nursery and Greenhouse Production and the FA Sustainability Certification Program, visit foodalliance.org/nursery. ADVERTISEMENT 21 Buy Fresh Buy Local Update Chapter Updates continued from page 17 WESTERN CHAPTER September marked the 7th Annual Local Food Month in Western Pennsylvania. Events and activities were still underway as this newsletter went to press, so a full wrap-up, including acknowledgement of our generous Local Food Month sponsors will be included in the Nov/Dec newsletter. In the meantime, check out pictures and stories from the month on our Local Food Month blog at localfoodmonth.tumblr.com YORK COUNTY CHAPTER Penn State Extension–York has partnered with York City Bureau of Health, the York Chapter of Buy Fresh Buy Local®, Sonnewald Natural Foods, YorKitchen, Sunnyside Farm, Spoutwood Farm and Wellspan Health to host The York County Local Food Summit on November 7th. The exciting event coming to York will feature discussion about creating a sustainable and localized food system in York County. The summit will bring food producers, distributors, processors, retailers, wholesalers, agencies, nonprofits, schools, educators and government representatives together to address the topic. The day will be costeffective, interactive, educational and enlightening to serve as a springboard for further events, policy change, action and feasible planning so as to make the idea of a sustainable York County a reality. FoodRoutes Network, LLC Earlier this year, FoodRoutes Network the national coordinator of the Buy Fresh Buy Local® campaign became a subsidiary of PASA. According to Brian Snyder, executive director of PASA, “PASA’s interest in taking on this role has been to assure the ongoing strength of FoodRoutes as a national movement, and integrity of the Buy Fresh Buy Local brand.” BFBL campaigns are currently underway in 20 states with over 75 local chapters — including 13 in Pennsylvania. There are currently active BFBL chapters in the following states: Alabama, California, Illinois, Indiana, Iowa, Kansas, Louisiana, Massachusetts, Maryland, Minnesota, Missouri, Montana, Nebraska, New Jersey, Oklahoma, Oregon, Pennsylvania, South Dakota, Virginia, West Virginia & Wisconsin. National Chapter Profile The Southern Wisconsin Buy Fresh Buy Local® chapter is coordinated by the Research, Education, Action and Policy (REAP) Food Group, a nonprofit organization in Madison, Wisconsin. This Wisconsin chapter has released their 2012–2013 local food coupon book, Where the Locavores Go. The coupon book costs only $10 and provides over $250 in savings at BFBL partner restaurants, area farmers and other retail stores committed to sourcing local products in Southern Wisconsin. Books are available for sale online at reapfoodgroup.org, at the REAP office and at designated Heartland Credit Union bank locations. Sales of the book benefit REAP’s BFBL program, which supports a network of chefs, farmers and other food-related professionals. Join the York County Local Food Summit on November 7th, 2012 at the York County 4-H Center located at 771 Stoverstown Rd, York PA 17408. This ADVERTISEMENT workshop is open to anyone interested in sustaining a localized food system in York County. Contact Tia Underkoffler at 717-840-7408 or [email protected]. ADVERTISEMENT 22 PASA STAFF AND BOARD WOULD LIKE TO WELCOME THESE NEW BUSINESS MEMBERS AS OF AUGUST 30, 2012 AgriSolar Solutions USA LLC Wilmington, DE agrisolarsolutionsusa.com Drexel University, Culinary Program Philadelphia, PA drexel.edu Franktuary Pittsburgh, PA franktuary.com Friends of Shikellamy State Park Sunbury, PA friendsofshikellamystatepark.com FoodLink Los Gatos, CA foodlink.net Gateway Lodge Cooksburg, PA gatewaylodge.com Global Pittsburgh Pittsburgh, PA globalpittsburgh.org Indiana University of PA, Academy of Culinary Arts Punxsutawney, PA iup.edu/culinary North East Chamber of Commerce North East, PA nechamber.org JRI Consulting Bala Cynwyd, PA jriconsulting.com The Peter Herdic House Restaurant Williamsport, PA herdichouse.com Liberty Gardens Specialty Produce Bethlehem, PA libertyorganic.com Local Food Systems Inc Bryn Mawr, PA lfs.org Meadville Market House Meadville, PA 814-336-2056 Mountainside Supper Club LLC Marysville, PA 717-919-1575 Project SHARE of Carlisle Carlisle, PA projectshare.net PASA STAFF AND BOARD WOULD LIKE TO THANK THE FOLLOWING VOLUNTEERS In addition to those listed on page 18 who are volunteering on our existing Regional Advisory Committees: Jackie Deitrich Bill Dietrick Brigid Ferkett Carrie Hahn Kevin Spencer Wilson’s Home Farms State College, PA Wilsonhomefarms.com NEW PERMANENT BUSINESS PARTNER Rodale Institute Kutztown, PA rodaleinstitute.org ADVERTISEMENT Allie Wist Centre County Farm Tour Volunteers Sue Baker • Robin Becker • Jackie Bonomo • Jill Buchanan • Bethany Carter • Erin Clouser • Joann Dornich • John Eckert • Mary Evans • Denise Flack • Betsy Green • Steve Hoy • Katrina Kingsley • Pat Leary • Cathy Pierce • Jim Pierce • Kerry Snyder • Bill Torretti • Bill Wolfe • Alex Wouden ADVERTISEMENT 23 Editor’s Corner The Grapevine by Michele Gauger ■ PASA Members Receive Organic Pioneer Awards In September, the Rodale Institute hosted their annual Organic Pioneer Awards ceremony honoring individuals who led the way in establishing the organic movement. The three honorees include two PASA members — Kim Tait of Tait Farm Foods in Centre Hall (Centre County) and Carla Castagnero of AgRecycle, Inc in Pittsburgh (Allegheny County), as well as John Teasdale of the USDA Agricultural Research Service in Beltsville, MD. ■ PASA Business Member Johnny’s Selected Seeds Now 100% Employee Owned The mission of Johnny’s Selected Seeds — to help families, friends and communities feed one another by providing superior seeds, tools and information — is lived by the employees every day. Founder Rob Johnston will transfer 100% of stock own- ership over to the Employee Stock Ownership Plan Trust (ESOP), with the intention of the ESOP Trust owning all shares by 2016. With employees being represented by the Trust, the company is well poised to continue its mission and expand its reach well into the future. ■ Organic Soybeans are Exempt from Soybean Checkoff From PennAg Industries Many organic soybean producers may not realize they may be exempt from paying the soybean check-off at the mill or elevator. If your entire farm is organic, then you are exempt. The key here is that all other products you raise, must be organic in addition to the soybeans. This includes but is not limited to vegetables, food animals and other field crops. The organic exemption form is available from the Pennsylvania Soybean Board as well as on the website www.pasoybean.org ADVERTISEMENT 24 The form must be completed annually and submitted to the Pennsylvania Soybean Board. For additional information, contact the Pennsylvania Soybean Board at (717) 651-5922 and ask for Jennifer or email [email protected]. ■ On-Farm Poultry Slaughter Guide This recently released guide is specific to New York state, but there is lots of useful information no matter your location. The Cornell Small Farms Program released a new “On-Farm Poultry Slaughter Guide.” Designed to complement a hands-on training in how to properly kill and prepare a poultry carcass for sale, this guide focuses on the critical points for producing a product that is safe to eat. This 28-page guide contains sections on the 1,000-bird limit exemption, where you can legally sell your birds under this exemption, labeling requirements, sanitary operating procedures and more. It includes several appendices, such as a sample flock record log and a questionnaire that your insurance company may use to assess your knowledge of safe poultry processing practices. Download the guide at smallfarms.cornell.edu. Classified Ads Due to space constraints we are not able to print all ads. An updated listing is always available at pasafarming.org EMPLOYMENT Apprenticeships — We’re looking for energetic, good-natured applicants to help us with the 2013 season at Bellair Farm — 25 acres on a beautiful property outside of Charlottesville, Virginia. Apprenticeships generally run for 30 weeks. We work 50-55 hours per week. On-farm housing, and weekly stipend of $350 included, as well as vacation time and plenty of vegetables. Contact Jamie Barrett at [email protected] Assistant Farm Manager — Established organic farm in D.C./Baltimore region seeks experienced farmer to assist in managing hay, grain, feed, seed, cattle, poultry and vegetable operations. The livestock production is completely pasture based and the grain and forage production is low-till (no-till when possible) and low-input, relying on strategic use of covers and rotations to maintain fertility. Visit nicksorganicfarm.com or contact Jeff Martyn, [email protected]. Fall Internships/PT Positions — Yellow Springs Farm is a provider of native plants, design and installation services, and award winning artisan goat cheese products in Chester Springs (Chester Co/PA). Contact 610-827-2014, [email protected]. Positions available immediately. Farm Manager — FT experienced grower for CSA and on farm market. Experienced full time crop production manager will oversee 8+ acres of vegetable and fruit production, harvesting, and intern training on 40 acre diversified nonprofit farm located 40 miles NW of Philadelphia. Substantial infrastructure, competitive compensation, on site housing, and insurance available. Contact Jill Landes, [email protected]. Manager — Owner of a privately-owned 640 acre farm in Middleburg, VA seeking a manager to develop and cultivate a certified organic produce farm. Individual will provide the initial set up, business plan and organization of the certification process and be responsible for all training, financial, marketing/sales and product decisions. Immediate hire for 2013 growing season. Send resume with qualifications, experience and references to: [email protected]. FREE Free — Australian Cattle Dog Mix urgently needs new home. Contact Ashlee Green, 724355-5755, [email protected] lation. Wood floor. Double rear doors & side door. More pictures available FOR SALE For Sale — Five year old Devon bull for herd sire. Very gentle animal. Respects single strand wire. 100% grass grown. He has grown a touch too large for my older small frame highland cows. I want him to go to work at another grass farm. $1,600. Big Horn Ranch, Pittsfield, PA. Call 814-563-7248, bighornmeats.net For Sale — Available 10/1/12-Large Black cross piglets. Available Dec 1st, pure-bred Large Black piglets, crosses as well. $75 each. Raised outdoors. Friendly and healthy! Contact [email protected], 301-334-5633. For Sale — quality hay. Orchard grass, small square bales. $4.00/bale at the barn. Excellent second cutting. 610-845-8050, stncroft@ dejazzd.com For Sale — Farmette, 15 acres, house with 5 bedrooms, 3 baths. Bedford County — $225,000. Contact [email protected] For Sale — Registered purebred classic CVM yearling ram, ready to breed this Fall. CVM Wool is fantastic, similar to Merino. $400, but we will give him to you FREE if you buy our small animal trailer to haul him in! See listing for “2010 Custom built small animal trailer.” A great opportunity! Contact [email protected] or 610-793-1577. Custom built low profile animal trailer. Interior gates adjustable or removable. Fantastic for sheep, goats, pigs, poultry, miniature horses, etc. 4 roof vents, removable side windows & back window with screens for venti- Pressing Issues continued from page 11 necessary to still allow reasonable oil life in a fryer. Commercially deodorization of the oil is also carried out to remove any odors in the oil. One important question concerning small-scale oil production is the shelf life of the freshly pressed oils. Raw oils contain natural antioxidants that help to protect the oil from oxidation and subsequent rancidity. Processing the oil removes these antioxidants as a side effect of removing the undesirable components. Work is being done to compare the shelf life of freshly pressed raw oils with commercially processed oils. Initially with canola oil, it appears that the freshly pressed raw oil has a longer shelf life than the commercially processed oils. If this first impression carries through, this will be a selling point for the raw oils. Information learned will also be available through workshops in Vermont and 25 WANTED Wanted — I need a lime drill (spreader) preferably 8’ or larger and in fair/good working condition (ready to work basically). Also, I need a manure spreader, PTO driven, for a 40hp tractor. It doesn’t need to be huge, enough to hold a few yards at a time. Contact lookoutchicken@ gmail.com Wanted — need pasture tilled for vegetable production. Beginning farmer in Cochranville PA looking for a seasoned farmer with equipment to turn a 1 acre sheep pasture into vegetable production field. Square, level area. Please email me with your name, phone number and rough estimate of your fee if interested. Contact [email protected] Wanted — I buy the farm, you farm it. I am a successful entrepreneur living in Philadelphia. My wife and I want to “get off the grid.” So we thought that we could buy some farm land, develop a close personal relationship with a farming couple or individual that would want to farm the land. You can make the profits from the vegetable farm (obviously we will have to work out the details) and we will secure our food for the future. Many details to work out, but open to starting the dialog. Contact Jim, [email protected] and tell me why this opportunity interests you and share your farming experience with me. Pennsylvania over the next few years. The first Pennsylvania workshop was held in August, 2012 and provided hands on experience in pressing and cleaning oil. Presentations on a regional oil pressing/processing operation in Pennsylvania and beginning oil processing chemistry rounded out the day. Another workshop with a leaning toward oil processing will be held in the spring of 2013. Oilseed crops are intriguing because Denise of the possibilities. As the oilSheehan collects from the press, the notion that this locally grown product can be used as food or fuel is enticing. A farmer may view the oil as liberation from fossil fuels, while an entrepreneur may see it as a new venture in regionally produced specialty oils for salad dressings. Either way, these crops provide alternatives that are worthy of consideration. To be added to the email list for the oilseed project of if you have questions about oilseeds, please email your contact information to Doug Schaufler at [email protected]. Calendar PASA Education Events For a full list of PASA education events, see pages 8 & 9 of this newsletter. Included here is a list of events hosted by members or partners of PASA. A full listing is always updated & available at pasafarming.org October Community Brookville, Jefferson Co. quietcreekherbfarm.org/intensiveworkshops.html ■ November 6–8 Penn State — Pasteurizer Operators Workshop State College, Centre Co. foodscience.psu.edu/workshops/ ■ October 20 Bringing it all Home: Cultivating Sustainable Communities — a conversation with Fred Kirschenmann, PhD Wilmington, DE www.thedch.org/activities-events ■ November 7 York County Local Food Summit York, York Co. Contact Tia Underkoffler, [email protected] or 717-840-7408. ■ October 18 ■ October 29–30 Filtrexx International Organic Growing in GardenSoxx Grafton, OH Contact [email protected] or 440-926-2607 NESAWG Conference Saratoga Springs, NY nefood.org ■ October 18 Greener Partners Tri-State CRAFT Workshop Pennypack Farm & Education Center greenerpartners.org/education/ tristatecraft.php ■ October 18–20 Westminster Artisan Cheesemaking Course — Affinage: techniques, microbes, facilities Westminster West, VT dairyfoodsconsulting.com/ training_affinage.shtml ■ October 19 – 21 & 26 – 28 Quiet Creek Herb Farm, Building a Learning ■ November 10 PASA North Central Region Barter Fair Pennsylvania College of Technology Williamsport, Lycoming Co. See page 19 for details. November ■ November 4 Greener Partners Tri-State CRAFT Season Finale Collegeville, Montgomery Co. greenerpartners.org/education/ tristatecraft.php ■ November 4 Greener Partners: The World’s Greatest Farmer Showdown Rain date, November 11 Collegeville, Montgomery Co. greenerpartners.com/showdown ADVERTISEMENT December ■ December 1 Rodale Institute – Winter Holiday Open House Kutztown, Berks Co. rodaleinstitute.org/events SAVE THE DATE! PASA’s 22nd Annual Farming for the Future Conference February 6 to 9, 2013 in State College, PA Pasafarming.org/conference ADVERTISEMENT 26 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 BENEFITS • A subscription to our bimonthly, Passages newsletter • Voting privileges for board of director elections & bylaws • Discounted admission to our annual conference, field day & intensive learning programs • Membership networking opportunities regionally & via PASA discussion groups • Invitations to other special events, such as membership potlucks & Harvest Celebration dinners • Discounts on Buy Fresh Buy Local® partner fees (coordinated through local chapters) • Event promotion via our website & newsletter • Assistance with Food Alliance sustainable certification • Access to our Member2Member Benefit program • The satisfaction of knowing that you are helping to sustain agriculture in your region • Free classified ad and discounted display advertising in Passages PASA Membership Options Additional Donations PASA gains support from individuals and organizations committed to sustainable agriculture. Please consider making an additional contribution to one of the funds below to help build a strong farming future. INDIVIDUAL & FAMILY/FARM MEMBERSHIPS Individual Membership One Year Two Years (Save $10) — renewals only Annual Fund fuels programming rooted in education & support for farmers & outreach to the general public. $45 $80 Brownback Memorial Scholarship Fund enables new & beginning farmers to attend the annual conference. Family/Farm Membership Shon Seeley Legacy Fund supports educational programs specific to issues such as dairy & beef production, grazing and value-added processing. Complete Field A below One Year Two Years (Save $10) — renewals only $70 $130 Sustaining Lifetime Membership* Donations Subtotal $1,400 Complete Field A below Payment plans are available — contact the Membership Department $ 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. BUSINESS MEMBERSHIPS Complete Field B at upper right for any Business Membership Business Nonprofit Rate $150 $100 Business Patron $500 Payment l l PASA will contact you for the 12 names of those to be included in this membership. Total Amount Due Check Payable to PASA Credit Card Complete below Visa MasterCard $ Discover Card No. Permanent Business Partnership* $3,000 CVV Code Exp. Date Billing ZIP Complete Field B at upper right Cardholder Name Membership Subtotal Signature $ A. Family/Farm or Sustaining Lifetime Membership You may include multiple generations directly involved in operating the farm, including children from the age of 14. Please clip this application and return with payment to: PASA Membership, PO Box 419, Millheim, PA 16854 or join online at pasafarming.org B. Business Membership Please list up to two additional people associated with your business to receive individual membership privileges. PASA’s Mission: Promoting profitable farms that produce healthy food for all people while respecting the natural environment. By renewing your membership, you are agreeing to support PASA in this endeavor. * Note: Lifetime Membership & Permanent Business Partners — Contributions for Lifetime Memberships & Permanent Business Partnerships will be managed with care, sustaining both the ongoing membership as well as the long-term future of PASA. 27 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). Our annual membership renewal campaign for 2012 has begun, so feel free to renew your membership via the form mailed to you in September, by using the form on page 27 of this newsletter or by visiting pasafarming.org/join. Renewing now will guarantee you a discounted registration fee to our annual conference in February and an easier registration process! 5th Annual Bike Fresh Bike Local — Chester County At time of press, PASA held our 5th Annual Bike Fresh Bike Local ride through the Chester County countryside. A full wrap-up of this year’s ride, including more photos will be in the November/December issue of this newsletter. Visit pasafarming.org/bikefresh We would like to thank these generous sponsors for their support of this event: EVENT PARTNER ROAD SUPPORT “SAG” LEVEL SPONSOR HALF CENTURY RIDE SPONSORS ABOVE: Special thanks to the amazing crew from event partner Victory Brewing. Shown here (Left to right) sporting PASA gear is Executive Chef Eric MacPherson, General Manager Diane Desiderio, Vice President Matt Krueger. LEFT: Congratulations to Bike Fresh 2012's youngest rider, Dara, age 7, who completed the 25-mile route with her dad, and then celebrated with Victory root beer and a brownie! Having fun at the post-ride party at Victory Brewing are (Left to right) Charles Stuart Kline and Karl Scheuerman of event sponsor REI, posing with Marilyn Anthony, PASA Eastern Region Director. Interested in Other PASA Sponsorship Opportunities? Sponsorship support is critical to PASA’s core programs and special events. It affords us the luxury of executing a top-quality event by helping underwrite expenses. Sponsorships are available for a wide range of PASA events, including the annual Farming for the Future Conference, Bike Fresh Bike Local, Farm-Based Education and much more…with options growing annually. Contact Lauren Smith for complete information or visit pasafarming.org/get-involved/sponsorship Visit Website for Full Sponsor List