Mar-Apr 2006 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

8/9/2019 Mar-Apr 2006 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

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Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond Number 59 March/April 2006

Newsletter of thePennsylvaniaAssociation

for SustainableAgriculture

PASAs signature event the Farming for the Futureconference was a grandsuccess in early February.Widely regarded as thebest sustainable agricul-

ture gathering in the East,this diverse 3-day spectac-ular brought together anaudience close to 1,600from 37 states.

PassagesSustainable Food and Farming Systems


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Mar/Apr 2006

6 Directors Corner

7 Presidents Corner

12 2006 Fundraising Campaign

14 Board of Directors Elections

16 Regional Marketing

18 Educational Outreach

20 Eat Fresh, Eat LocalEat Free,Eat Wild EAT WEEDS

23 Fostering the Food & HealthConnection

26 Classied Ads

29 Calendar

30 Editors Corner:The Grapevine31 Membership & Contribution Form

Mar/Apr 2006Pennsylvania Association

for Sustainable Agriculture

114 West Main Street P.O.Box 419Millheim PA 16854

Phone:(814) 349-9856 Fax: (814) 349-9840Website:www.pasafarming.org

Passages STAFF & OFFICEStaff Editor : Michele Gauger

Layout : C FactorAdvertising Sales : Michele Gauger,

PASA ofce, [email protected]

BOARD OF DIRECTORSPresident: Kim Miller,Westmoreland County

Vice President: Kim Tait,Centre CountySecretary: Lyn Garling,Centre County

Treasurer: Chris Fullerton,Huntingdon CountyMary Barbercheck,Centre CountyDavid Bingaman,Dauphin County

George DeVault,Lehigh CountyJennifer Halpin,Cumberland County

Mena Hautau,Berks CountyJohn Hopkins,Columbia County

John Jamison,Westmoreland CountyDave Johnson,Tioga County

Don Kretschmann,Beaver CountyBrian Moyer,Berks County

Anthony Rodale,Berks CountyKim Seeley,Bradford County

PASA STAFFHeadquarters

Brian SnyderExecutive Director

[email protected] Bonomo

Executive Assistant [email protected]

Lauren SmithDirector of Development& Membership [email protected]

Heather HouseDirector of Educational Outreach

[email protected]

Michele GaugerMembership & Research Assistant

[email protected]

Brandi MarksOfce Coordinator/Bookkeeper

[email protected]

Western Regional OfcePhone:412-697-0411

David EsonDirector of Western Programs

[email protected]

Laurel RushBuy Fresh Buy Local Coordinator

[email protected]

Julie SpeicherMarketing Manager

[email protected]

PASAs Mission isPromoting protable farms which produce

healthy food for all people while respecting the

natural environment.PASA is an organization as diverse as the Pennsylvanialandscape. We are seasoned farmers who know thatsustainability is not only a concept, but a way of life.We are new farmers looking for the fulllment of landstewardship. We are students and other consumers,anxious to understand our food systems and thechoices that must be made.We are families and chil-dren,who hold the future of farming in our hands.Thisis an organization that is growing in its voice on behalf of farmers in Pennsylvania and beyond.Our mission isachieved,one voice,one farm,one strengthened com-munity at a time.

PASA is an Equal O pportunity Service Provider and Employer.Some grant funding comes from the USDA and com- plaints of discrimination should be sent to:USDA Ofce of Civil Rights,Washington,DC 20250-9410.

Passages March/April 2006 ContributorsContributors: Jackie Bonomo, George DeVault, Lyn Garling, Heather House, Phyllis Kipp, Suzy Meyer,Kim Miller, Eric Nordell, Kim Seeley, Allison Shauger, Julie Speicher, Lauren Smith, Brian Snyder, Cathy Thomas,Jennifer Anne Tucker.Conference photographs courtesy of: Pat Little Images

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PASA in the NewsHave you seen articles about PASA in your local news-papers or other media? PASA is active across the state,

and wed love to know what coverage we are gettingin your area. Please clip any articles you see on PASAand mail them to our Millheim headquarters to theattention of Ofce Coordinator Brandi Marks.

Do you have a greatarticle idea for Passages ?

Want to share a farming practice with members? Wedlove to hear from you. Please contact the newsletterstaff at [email protected].

Deadline for May/June 2006 Issue:April 21,2006

Passages is printed on recycled, chlorine-free paper

Jean Downing was one of PASAs134 smiling,knowledgeable presen-

ters.For more conference photos,see page 8.

2006 Farming for the FutureConference Review

3 Sustainable Ag Awards

4 PASAs Conference Got a LittleGreenerConference SponsorsFriends of the Conference

5 Lovely Food and Living BiddingConference Food Donors

8 Conference Photos

32 Conference Volunteers


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PASAs Conference Got a Little Greener

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Though the 2006 PASA conferenceregistration numbers were higher thanever, there were a few less cars in the

Penn Staters parking lot. In an effort toreduce the ecological footprint of ourconference, PASA invested in an onlineride share/room share program enablingconference goers to connect to maketravel arrangements. SpaceShare.com, anenvironmental project replacing cars with community, is a website offeringnetworking software that allowed PASA conference goers to post their travelplans and browse others plans in orderto facilitate carpooling, sharing a hotelroom, or even staying in a guest-room at

a nearby PASA home.For its inaugural launch, the Space-

Share site did well. Over 90 people took advantage of the online forum and thesite revealed a good balance of use. A total of 135 offers or requests weremade, with some users seeking carpool-ing and a roommate.

The feedback has been overwhelm-ingly positive in response to the rideshare/room share board. One user wrote,

Because of the ideals of PASA confer-ence attendees, there seemed to be agreat deal of dialogue on the SpaceShare

site, and I was able to get a door-to-doorride all the way from Amherst, MA! Another user said, I think Ive made anew friend and saved fuel and money thanks to this board! As can be expect-ed with a PASA crowd, not only are thevalues of economy and sustainability supported by this tool, but also a senseof community is cultivated.

With attendees coming from over37 states, PASA is pleased to provide thisservice. PASA hopes our conference willact as a seed, sprouting up greener con-

ferences, festivals and college campusesacross the country. The next time youregister for a conference or buy an eventticket, tell them you saw SpaceSharesGreen Travel approach at the PASA conference and encourage other eventsyou attend to be a bit greener.

For information aboutSpaceShares services,

visit www.SpaceShare.org.

C o n f e r e n c e R e v i e w

2006 CONFERENCE SPONSORSPATRONS OF SUSTAINABILITY: Lady Moon Farms Pennsylvania Certied Organic The Rodale Institute

P L AT I NU M K E Y S P ON S OR S : Fertrell Company Horizon Organic Organic Valley/CROPP Cooperative Pennsylvania Dept. of Agriculture Pennsylvania State University, Collegeof Agricultural Sciences Watershed Agricultural Council of New York An Anonymous Sponsor

GOLD KEY SPONSORS:Eberly Poultry Farms Flint Hill Farm Lancaster Ag Products McGearyOrganics Inc. Midlands Management Moyers Chicks, Inc. Munnell Run Farm Foundation Inc. Natural Dairy Products Corp. Natural Science Organics Natures Best Organic Feed Ocean-Grown, LLC Organic Unlimited Pennsylvania College of Technology, School of Hospitality Restora-Life Minerals, LLC SMart Supply & Services, LLC & Vibrante Bleu, LLC Spiral Path Farm Whole Foods Market

SILVER KEY SPONSORS: Agri-Service, LLC Alberts Organics American Livestock BreedsConservancy Animal Welfare Institute Bakewell Reproductive Center, LLC big Burrito RestaurantGroup Center for Rural Pennsylvania Dairyland Sales and Service Delaware Valley College OIC International PennFuture Professional Recyclers of Pennsylvania Seedway Inc. SustainableGrowth Tait Farm Foods Tierra Farm Tuscarora Organic Growers Coop. Waterkeeper Alliance White Dog Caf

BRONZE KEY SPONSORS: Albert Lusk BCS America, LLC Chesapeake Bay Foundation Eastern Alliance Insurance Environmental Decisions Environmental Fund for Pennsylvania Greater Pittsburgh Community Food Bank Homestead Nutrition Inc. Johnnys Selected Seeds LeRaysville Cheese Factory Northeast SARE Pennsylvania State University AgMap Pennsylvania Natural Living Association Plains Animal Hospital Plant Health Alternatives Sierra Club Pennsylvania Chapter Soil Secret Inc. Sun Gro Horticulture Weston A. PriceFoundation Wiscoy Pet Food Co.

FRIENDS OF THECONFERENCE 2006

These Friends of the Conference haveacknowledged their support for us inassembling a top quality event withaffordable fees, by contributing $100each. In a very real sense, they are pay-ing the true cost of maintaining thisvaluable tradition,and we thank them.

Amsterdam Produce Enterprises, Inc.Elizabeth & William AndersonMary Barbercheck Nancy & Bob BernhardtLinda & Tim BlakeleyMoie & Jim Kimball CrawfordMelanie & George DeVaultHelen & Bill ElkinsGail & Ned Foley

Nicoya & Henry FreyChris FullertonLyn GarlingLarry GeislerMeg GleasonPaula Goetting-Minesky

& Jim MineskyJanet Goloub & Martin

BoksenbaumGerri & Thomas HenwoodHeather HouseBarbara Kline & Randa ShannonBecky & Don Kretschmann

in memory of Les Lanyon from theEnvironmental Quality Initiative, Inc.David Lembeck Mary Lynn & Alec LipscombBecky & Steve MarksBeth & Ken MarshallDianne & Kim MillerMartha NobleAnne & Eric NordellNorthern Tier Meat CooperativeMary Ann & William OylerBob PiersonRita Resick

Laurel & Dale RushCarolyn SachsSusan & Don SauterPeggy & Joseph SchottNancy ShorsherLauren & Ian SmithLoanne Snavely & Gary GyekisPaula & Brian SnyderJudy StyborskiGenelle Sweetser & Gene ChenowethBarbara & Michael WahlerJanna Weil


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I Charity Auctions GrowsThe fundraising auctions held at the

conference were a tremendous success. Auction Coordinator Bette Toth workeddiligently with our members and friendsto secure over 130 items, and apparently our audience liked the offerings because we brought in over $24,290 a 35%increase over last year! Special thanks tothe on-site auction coordinator MicheleGauger, and the energetic auctioneerBrian Magaro.

Great fun was had by everyone get-ting into the rafe-style Bag Auction,and the Silent Auction had a new twist

with conference attendees bidding withtheir anonymous auction numbers. Themomentum really built up to the Live Auction on Friday night and the happy crowd illustrated their generosity by bid-ding over $5,000 on 11 items. We aredelighted to also report that the Live Auction raised an additional $3,270 forthe Arias M. Brownback ScholarshipFund and $4,150 for a PASA member who is battling cancer and was unable toattend the conference.

All three auctions showcased beauti-ful members crafts and talents in the

Lovely Food and Lively Bidding at the PASA Conference

C o n f e r e n c e R e v i e w

CONFERENCE FOOD DONORSThe ingredients for the meals served during the conference

are gathered from supportive farmers,processors and distributors.Alberts Organics Common Ground Organic Farm Cow-a-Hen Farm Deep Root OrganicCoop Eberly Poultry Farms Forks Farm Four Seasons Produce Frankferd Farms Foods FullCircle Farms Furmano Foods Green Haven Farm Hares Valley Growers Harrisons Catering Honest Tea Horizon Organic Inn to the Seasons Jamison Farms Journeys End Farm Keswick Creamery Kettle Foods Kretschmann Farm Lady Moon Farms Lambert MountainAcres LeRaysville Cheese Factory Lost Hollow Honey McGeary Organics Inc. Milky WayDairy Farm Mother Earth Organic Mushrooms Moyers Family Hog Farm Mung Dynasty Natural by Nature New Morning Farm Northern Tier Meat Cooperative Old School Snacks Organic Valley Family of Farms Over the Moon Farm Penn State Bakery Penn Stater Con-ference Center Phillips Mushroom Farms Red Rose Trading Company Sarvers Hill Organ-ic Farm Seven Stars Farm Snyders of Hanover Spiral Path Farm Spring Bank Acres SpringCreek Natural Foods Stoltzfus Family Farm Stone Meadow Farm Sunny Ridge Farm TaitFarm Foods Tuscarora Organic Growers Cooperative Village Acres Wegmans Food Mar-kets WhiteWave Foods Wil-Ar Farm

I Food Glorious FoodThe now famous meals served during

Farming for the Future are designed with

ingredients gathered from supportivefarmers, processors, and distributors much of it donated. With a goal of assembling sustainably, organically andregionally produced foods, we had thegood fortune of getting to work withover fifty PASA members and newfriends. A detailed Menu Guide is pre-pared and distributed to conferenceattendees, listing each dish, ingredientsused and contributing farm or business.

Special thanks to Chef Ken Stout of the Penn Stater Conference Center, for

his continued willingness to engage inthis unique farmer to chef relationship.More special thanks go out to thefaculty and students of the PennsylvaniaCollege of Technologys School of Hos-pitality. They travel to the Penn Staterannually to help prepare our meals yet another example of the commitmentthis school is making to support localfarmers and food systems.

Many incredible people are involvedin producing and presenting cleanhealthy food and PASA feels privilegedto bring our regional members foods tothe conference table. We thank these wonderful farms and businesses whosecontributions nourish us.

Chef Ken Stout (left) and PASA Conference Coordi-nator,Lauren Smith.

PASAs Silent & Bag Auctions drew crowds of enthusiastic participants. Thanks to all of our generousdonors,we had so many items this year we had to set-up more tables!

continued on page 13


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least three quick examples of how this ishappening.

First, in legislation now before Con-gress (HR 4167), the food processing andmarketing industry has asked for help inpreempting regulation of food safety andlabeling procedures sponsored by indi-vidual states, whenever such regulationexceeds the dictates of the federal Foodand Drug Administration (FDA). Thisbill recently passed in the House of Rep-resentatives and awaits a companion

measure to be introduced in the Senate.In a letter sent to members of Con-

gress and signed by over a hundred com-panies and organizations supportive of corporate interests, they argue for passageof 4167 in that it makes no sense to havea patchwork quilt of different statesadopting different regulatory require-ments on identical food products.

Simply exchange the words localmunicipalities for states, and farmingpractices for food products, and thisbecomes an exact replica of the principleargument used to sway Pennsylvania leg-islators in favor of ACRE. The aim, onceagain, is to disguise corporate interests inan oversimplied manner as somethingakin to common sense.

Truth be told, the corporatists feelthey have sufcient lobbying control overFDA and do not want to have to runaround the country making their case atthe local or regional level, where they may not have as much leverage.

In a bitter irony, the National Associ-ation of State Departments of Agriculturehas taken a strong stand against HR 4167, presumably because they have sud-denly got religion with respect to what itmeans to be local. Did they really think the weapon being used to marginalizelocal municipalities would not eventually be turned back on the states themselves?

The other examples revolve aroundevents on a global scale that are beingused to foment public support for simi-larly disguised corporate interests. Forinstance, in response to the perceived

By Brian Snyder We can be proud of all the work that

has been done here in Pennsylvania andelsewhere to restore the vitality and acces-sibility of local food systems. There ismuch work left to be done, of course. Butthere is no doubt that consumer demandfor fresh, locally grown food is consis-tently on the rise across the country, andthat farmers are constantly nding new,innovative ways to satisfy that demand while also making a prot.

However, I believe a time of reckoningis immediately ahead of us in the sustain-able farming community, when it will benecessary to reassess our progress and thegoals that underpin our work. This isbecause, despite our progress in at leastpartially restoring a sense of fair play andgood value (high quality for a reasonableprice) to food systems, our collectiveefforts so far may have succeeded prima-rily in waking the beast represented by the corporate status quo of agriculture.

The question really is whether all thepositive change we have experienced willend up being too little, too late. Already there are policy initiatives gaining steamacross the country that may gravely affectthe food system we think is coming as aresult of our efforts.

Here in Pennsylvania, it began lastyear with passage of the so-called ACRElaw that allows preemption of local com-munity ordinances designed to curtail thescale or style of farming practices. Fact is,farmers do indeed need protection from

tendencies at the local level to worry more about preserving property valuesthan securing a food source. But, aseveryone involved in crafting this legisla-tion knew full well, larger corporateinterests chose this strategy in order topose themselves as family farmers andthereby gain the protections so richly deserved by true farm families.

Should we really be surprised to alsond some of the same corporate self-interest working to standardize regula-tions on a national scale? I can give at

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threat of terrorists or spread of disease,farmers may soon have USDAs National Animal Identification System (NAIS)shoved down their throats.

Such a system would eventually require all farm animals to carry an elec-tronic tag that would report to the gov-ernment or industry groups the whereabouts and movements of each ani-mal. Farmers with operations of all sizesare raising questions about the NAIS,especially regarding who will pay for it

and who will control/use the informationit generates. (Note: the PASA board of directors is studying this issue, and a fullcolumn will be devoted to it in a futureedition of Passages .)

It is also important to reect on ourlikely national response to the threat of Avian Inuenza in this context. I recent-ly heard a representative of PennAgIndustries Association testifying in ahearing sponsored by Senator Rick San-torum to the effect that relying on mod-ern confinement production systems would likely be our countrys best defenseagainst the spread of the deadly poultry disease once it gets here. Meanwhile,other participants in the same hearing worried about the potential need for thefederal government to preempt local andstate efforts to control the disease shouldit arrive on our shores a move that would no doubt be heavily encouragedby the poultry processing industry.

Does anyone really think efforts likethis, to preempt local regulations orauthority at the statewide or even region-al level, stop there? Indeed, efforts tobreak down national identity and/or con-trol of food and other agricultural prod-ucts are already well underway, and aresucceeding. A prime example is the way in the big meatpackers and others haverallied to prevent implementation of theCountry of Origin Labeling (COOL)provision of the 2002 Farm Bill.

One begins to wonder what all thistalk of preemption is really about. To

Tough Times Ahead

D i r e c t o r s C o r n e r



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By Kim Miller Another year, another fabulous con-

ference. This years celebration includedabout 1,600 of us talking together, working together, and learning together.I always come home energized andinspired. It is a three-day celebration of sustainable agriculture as it is and as itmight be.

I suppose that each of us hears some-thing that might help us on our farm orinform our decisions about nutrition.

Perhaps we get to meet one of our agri-cultural heroes. For some of us it can bean opportunity to get away for the week-end, or a chance to do something withthe kids that is stimulating for everyone.I hope that there was some personal sat-isfaction for each of us.

As a PASA board member for the pasteight years, I know we have discussedrepeatedly how we can make sure eachmember is getting his moneys worth. And we have asked ourselves, Wouldnt we be better off taking the funding wegather and divvy it up among sustain-able farmers and call it a day? Thank-you Tom Beddard for answering thatquestion for us in the negative.

As I reect on Toms comments dur-ing his Sustainable Agriculture BusinessLeadership Award acceptance speech Iam enthused about the work of PASA and convinced of its vital importance. AsTom correctly pointed out, our work isfor the common good. If your member-ship in PASA helps you to nd a market

for your product, locate a wonderfulfood item, nd a unique tool, or learn anew farming skill that is a wonderfulbenet. But, that is not our greatest work nor is it the criteria that should beused to judge whether or not we oughtto maintain our membership and con-tribute nancially to this work.

What is in it for me? we ask formearliest childhood. Get it now andYou deserve a break today are con-sumerist clichs. These are the truths of the religion of Consumerism. In think-

ing about these themes while watchingthe Super Bowl, I could not help butlaugh when I heard the Rolling Stonessing, I cant get no satisfaction andhear it as the pathetic whining of thisbaby boomers generation. Selshness asart. So pervasive is our sense of personalentitlement that it is antithetical to notget your moneys worth.

So we forget that this organization isabout an idea that doesnt get much play now a days; the idea that serving all of

society is of primary importance. This isan idea that goes back to the founding of this country, but that has seemingly been

lost along the way. It is the idea mostsimply called The Common Good. Itis a profoundly secular notion and isextremely tolerant and quite generous. And unlike religion it is all-inclusive. Itis an idea so profoundly worthy thatmen of great insight founded a nation with it as a dening principle.

But, as we learned to extract wealthfrom the earth we found that thesenotions were counterproductive to con-sumerism. During the last century wetransitioned from a society that believedin the Golden Rule to one that believedin the rule of gold and the apostasy of Greed is Good. And even though mostof us would disagree with the notionthat Greed is Good, I will submit thatthe vast majority subscribe to its corol-lary Get your moneys worth. Soingrained are the principles of greed andpersonal entitlement in our society that we ask with all modesty What can Iexpect in return?

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P r e s i d e n t s C o r n e r

The Common Good

And so it was wonderful to have Tomshare with us his asking himself Whatdoes PASA do for me? only to concludethat this question was inappropriate.The work that we do together is to rightthe wrongs that have been done to ourearth, our food, our culture and our-selves by our collective greed as mani-fested by corporatism and its negativeeffect on farming. We got into this messtogether and we will not nd our way out except as one. This much is clear.

I think it behooves us to consider thisas we think about our work together.The job that we have before us is enor-

mous. We can ill afford to ask Whats in it for me? Instead we need to ask the right ques-tions: How do we providenutritionally dense food whileincreasing the tilth of the soil?How can we produce food without fossil fuel? How can we give everyone access tonutritious food? What can we do providentially for future

generations? These are some of thequestions that when answered will leadus to an appropriate plan of action.

I came away from this years confer-ence with a renewed enthusiasm for the work of PASA in contributing to thecommon good. I think we have done acredible job so far, but there is so muchmore to do. Many of us have beneteddirectly due to PASAs endeavors. Thattoo is as it should be, but PASA mustalways have as its greater goal the cre-ation of a better world. Heres to thecommon good. I

The job that we havebefore us is enormous.We can ill afford to ask Whats in it for me?

Stayconnected!

Visit PASA online atwww.pasafarming.org


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New this year was The Art of Country Living pre-conferenceack. These workshops were hands-on, as attendees learned ew skills to take home with them.

Art of Country Living afforded hands-on activities, like basket weaving,woodworking,and felting, to participants who proudly arried their nished wares home. Among the gorgeous crafts:

walking sticks, gathering baskets, felted panels, soap bars,pun wool, and herbal tinctures.

or more conference photos, visit www.pasafarming.org.

New this year was The Art of Country Living pre-conferenceack.These workshops were hands-on, as attendees learned ew skills to take home with them.

Art of Country Living afforded hands-on activities, like basket weaving,woodworking,and felting, to participants who proudly arried their nished wares home. Among the gorgeous crafts:

walking sticks, gathering baskets,felted panels, soap bars,pun wool, and herbal tinctures.

or more conference photos, visit www.pasafarming.org.

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ohn Ikerd gave a rousing closing address that left participants hopeful nd energized. Ikerd was well-received by the audience in his second ppearance at the conference.

ohn Ikerd gave a rousing closing address that left participants hopeful nd energized. Ikerd was well-received by the audience in his second ppearance at the conference.

Now its third year, the Thursday evenin picnic is becoming a mainstay of the PAconference. After dinner, Brother David Andrews helped bring Thursdays pre-conference to a close with an inspiringaddress about Eating as a Moral Act.

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Sandra Steingraber delivered a thought-provoking keynote addressduring which she wove a compelling tale, of pieces both scientic and personal,about the effects of a chemical-laden world. Duringher book signing she listened intently as participants shared their personal stories.


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he Rodale Institute was a Grand Patronponsor at the conference. Amanda Kimball-vans (left) and Greg Bowman discuss

Rodales The New Farm.orgwebsite with aonference attendee. Visit www.newfarm.orgor great articles and farmer-to-farmer know-ow from the Rodale Institute staff.

he second year of FarmArtswove its way into every orner of the conference,om the photography ontest (top right), a chanceo help nish the PASA quilt,nd music through theonference center.

he second year of FarmArtswove its way into every orner of the conference,rom the photography ontest (top right), a chanceo help nish the PASA quilt,nd music through theonference center.

Sue Ellen Ripley (right) of Family Rock Fiber shows off some of thehand-dyed wool available at theNorthern Tier Fiber Artists booth.

n an effort to bring even more wonderful food to our onference, PASA invited the Turtle Lane Caf to set uphealthy food booth in the MarketPlace.Money raised

elling local food and goodies was donated to Smilerain, an organization who provides free cleft palateurgery for children who would otherwise never receive. (Thank you Turtle Lane, it was our pleasure to pro-

ide you the space to both feed our attendees and helpworthwhile organization! PASA) 10


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Mara and Spencer Welton, who rst presented at the 2005onference, returned this year to give participants in the

New and Beginning Farmers track an update on their goal f grossing $50,000 on One Acre.

o order conference workshop tapes, visit www.pasafarming.orgr call Cocalico Cassettes at 717-336-4179.

Mary Ellen Finger and David Vickery,of Horsemens Trail Farm, traveled om Cold Springs, New York to attend the Link between Nutrition and

Agriculture pre-conference track. In total, the conference hosted partic-pants from 37 states and 3 countries,a diverse gathering indeed!

Mary Ellen Finger and David Vickery,of Horsemens Trail Farm,traveled rom Cold Springs, New York to attend the Link between Nutrition and

Agriculture pre-conference track. In total, the conference hosted partic-pants from 37 states and 3 countries, a diverse gathering indeed!

Chevre,gouda, cheddar galore many of our cheesemakers took part in our rst cheesetasting event during the Thursday evenings social hour.This was a unique opportunity for farmers to talk about their cheeses to very eager consumers.

Chevre,gouda, cheddar galore many of our cheesemakers took part in our rst cheesetasting event during the Thursday evenings social hour.This was a unique opportunity for farmers to talk about their cheeses to very eager consumers.

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P A S A N e w s

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2006 Fundraising Campaign UnderwayBy Mena Hautau,Fundraising Committee Chair

I make tomato sauce the way my Italian grandmother made it.No written recipe needed; its intuitive. You cant be in a hurry. Itsbest done on a day at home, in between household chores.

Garlic, onions and celery are sauted in olive oil. Tomatoes, which have been picked, blanched and skinned, are put in the ket-tle. Later, add tomato paste to thicken and basil, oregano, salt andpepper to season the stew. Simmer over low heat for a few hours.Let the sauce sit a day in the frig to mellow. The result is like eat-ing sunshine.

Fundraising is a bit like making tomato sauce. It takes time todevelop a good fundraising program. One cannot get anxious overthe result, but must start with great ingredients and cultivate ideasof value to potential donors. People respond out of gratitude and asense of stewardship, resulting in personal growth and satisfaction,as well as a stronger organization.

Now in its fourth year at the annual PASA conference, our seriesof fundraising auctions (live, bag and silent) raised a total of $16,808 for the Annual Fund, contributing to our goal of $150,000 for the whole year. Total contributions and pledges so farhave us almost one-third of the way there!

Board members will begin to invite all of our members toparticipate in the fund drive only after considering their

own individual pledges for the year, with a goal of reaching $13,000. In this way, we can work together to

support YOUR organization and its good work.

$150,000

$100,000

$50,000

0

Our Goal

Illustration courtesy of Phyllis Kipp

March 17,2006

$44, 772$44, 772

MEMBERS GOODWILL REMARKABLE

The common good created when wechoose to support causes other than ourselvesis heart warming,and the generous spirit of thePASA community has brought other riches toour community recently:

A full set of conference audiocassettes auc-tioned during the Live Auction raised over$4,100 for a PASA member battling cancer. The tape set was donated back to the familyas well!

Auctioning of Spiral Path Farm products, alsoduring the live auction, raised over $3,200 forthe Arias M. Brownback Memorial Scholar-

ship Fund helping youth and other devel-oping farmers who demonstrate a nancialneed attend the conference.

Thursday picnic dinner guests empoweredby Brother David Andrews inspiring words,collectively contributed $260 to the Agribusi-ness Accountability Initiative, a program of the National Catholic Rural Life Conference.

Many thanks to all who contributed in these very special ways.


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CHARITY AUCTION DONORSAaronsburg Pottery Adams County Winery All-Clad Metalcrafters Inc. American Farmland Trust American Livestock Breeds Conservancy Phylleri Ball Jean Bentz Nancy & Bob Bern-hardt Wanda Boop Roy Brubaker Susan & Alan Bullock Mike Byers Sabine & Tom Carey Eda & Scott Case Center for Food Safety Gene Chenoweth Mary Anna Chenoweth ChillyPhilly Corp. Christian W. Klay Winery Cocalico Cassettes Jim Cochran Common Market

Natural Foods Dairyland Sales & Service Karen Daystar Maureen Diaz Chef Mike Ditch-eld Jenny Drake Dripworks Dale & Jack Duff East End Food Cooperative Eating FreshPublications Eat N Park Hospitality Group Doug Elliott Kathleen England Essential LivingSprouted Baking Co. Farm Aid Fedco Seeds Fertrell Company Flint Hill Farm RebeccaFrancis Maryann Frazier Lyn Garling Gatski Metal Lynne Gelston Barbara & CharlesGerlach Jo-Ellen & Mike Greene The Guano Company Gary Gyekis Harris Seeds RuthHockley Chuck Hommey Todd & John Hopkins Carl Hursh Institute for Innovations inLocal Farming Jamison Farm Jerry Jackson Fine Pewter Johnnys Selected Seeds JosephJenkins Kitchen Kaboodle Kencove Farm Fence Barbara Knox Lady Moon Farms GraceLefever Leona Meat Plant Lost Nation Orchard John Lozier Marda & Michael Mattox Maryann & Dennis Mawhinney McGeary Organics Inc. McGinnis Sisters Special Food Stores Amos G. Miller Dianne & Kim Miller Moyers Chicks Inc. Holley & Brian Moyer NaturalAcres Natural Science Organics Natures Pantry Neptunes Harvest OceanGrown, LLC

Patti Olenick Organic Unlimited Organic Valley Family of Farms Claire & Rusty Orner PatLittle Images Pennsylvania Certied Organic Pennsylvania Dept. of Environmental Protec-tion Phillips Mushroom Farms,L.P. Phipps Conservatory & Botanical Gardens Sue Ripley Rodale Inc. Saddles Etc. Sayre Mansion Seedway Inc. Nancy Shorsher Gerald & CarolSimcoe Kate Singer Slow Food Pittsburgh Lauren & Ian Smith Soil Secret Inc. Spiral PathFarm Spoutwood Farm CSA Karen Styborski Tait Farm Foods Theresa Shay Tri-Yoga Thorvin Inc. Tierra Farm Bette Toth Townline Farm Poultry Reserve Harvey Ussery Ver-mont Compost Company Darlene Weener Wegmans Food Markets Inc. White Dog Caf Mary Whittam Wild for Salmon Wood Prairie Farm W.R.Case & Sons Cutlery Efe Zuck

Auctioneer Brian Magaro did a wonderful jobrousing the audience in some generous bidding.

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form of dinners and trips, gift basketsand farm tools, handmade crafts andmore. Our auctions would not exist if it were not for the interest and generosity of our donors. I

Auctioncontinued from page 5


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P A S A N e w s

Elections for PASAs Board of Direc-tors were recently held at the AnnualMeeting during the Farming for the

Future conference. The following boardmembers were re-elected to the board:

Mary Barbercheck David BingamanBrian MoyerKim Seeley

Newly elected to the board is JenniferHalpin. Jennifer will be taking the seatvacated by Kim Tait, who recently reached her term limit. Jenn has beenpart of Dickinson Colleges (Carlisle, PA)Environmental Studies program as Stu-

dent Organic Garden Director since2001. The garden provides work andlearning opportunities for Dickinson stu-dents to learn about sustainable agricul-ture, as well as a vehicle for community

outreach. Jenn and ve to seven student

workers maintain, expand and improvethe garden, assisted by volunteers.

In spring of 2005, Jenn and her part-ner Matt Steiman, started their ownGrassroots Farm venture in Newburg

with a two-acre plot to produce vegeta-bles and owers for 35 CSA members.Together Jenn and Matt have over 20

years experience in vegetable farming. For5 years they managed a 150-memberCSA at Wilson College. Grassroots rstgrowing season was a success bringingfresh, naturally grown food to Shippens-burg and the surrounding area. Grass-roots Farm uses compost, pasture-raiseddairy manure, cover crops, tractor &hand tillage, and also grows their owntransplants organically.

Jenn was born and raised in Germany by American parents and educated at

Providence College in Rhode Island. Shedeveloped her interest in sustainable agri-culture after a stint in the Peace Corps,during which she traveled to West Africaand worked with farmers there.I

Results of the Board of Directors Elections

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14

Newly elected to PASAs Board of Directors, Jennifer Hapin.


15/3215

May I Reect OnBy Kim Seeley, Milky Way Farm & PASA Board Member

How about a short quiz? Nothing too taxing, just a pleasurable brain exercise.

1) What is mentally exhilarating?

2) What is physically exhausting?

3) What is wondrously successful! Aaaahhhhh

Conference-overload/meltdown occurred on the days following,while doing

chores on a less than uplifting winter day in North Central Pennsylvania.

The new knowledge acquired at the PASA conference was demanding to be

released into my environment.

However, the reality barriers were slowly depressing me. REALITY BARRIERS?

Yes, those things called government policy, nancial constraints, and the corpo-

rate domination of the agriculture industry.

On the other hand my optimistic side brought visions to mind of Sandra Ste-

ingraber, Brother David Andrews,and John Ikerd telling us how we got here, andwhat opportunities lay ahead if we continue to search for the truth.TRUTH. Fleet-

ing but attainable.Elusive but sustainable.Truth is the food of a healthy spirit.

The PASA conference lls me with truth to continue a journey to produce and

process healthy food for the future children. Friends at the conference bring

smiles,knowledge, encouragement and the passion it takes to lift agriculture to

the necessary level. Presenters bring educated and truthful knowledge that is

impossible to absorb in a weekend.

How do our staff and volunteers pull it off every year? With all of your help.The

sustainable seeds from the rst conference have been harvested and replanted

each year to produce food and ber, the necessary essentials to weave a diverse

landscape that promotes health. The new knowledge in my brain can now bereleased into my environment with visions of a bountiful harvest. I

of the sustainable business award is afamily farm business. Perhaps more than

a simple family business, a thrivingfamily farm business is in every way areection of the character of the family itself. It reects the vision, creativity, fol-low-through, tenacity and most of all,love required to survive and thrive.

Lyn added when she met Tom Bed-dard a few years ago, he told the story of how Lady Moon Farms began with avague ideal and vision to change the world for the better. She added, They started on rented ground growing a few

veggies, packed organic tomatoes underthe shade of a tree, and then drovearound in a station wagon trying to sellto local stores. From these humblebeginnings, Lady Moon Farms nowoperates three organic vegetable farms inthree states, covering in the neighbor-hood of 1,400 acres and averaging 175employees. Lady Moon Farms is success-fully walking the fault line betweenholding true to the ideals of sustainabil-ity, while reaping the nancial rewards of good soil management, fair and caringemployee relations and savvy businessdecisions.I

Awardscontinued from page 3

Hungry Parasites,Predators on PatrolUse Biocontrol in the Field to Control:

Corn Borer, Mexican Bean Beetle, Manure FliesUse Biocontrol in the Greenhouse to Control:

Aphids, Whiteies, Spider Mites, Thrips, Fungus Gnats

IPM Laboratories, Inc.www.ipmlabs.com [email protected]: (315) 497-2063Healthy Benecials Guaranteed

ADVERTISEMENT Stay connected!

Visit PASA online atwww.pasafarming.org

Visit Buy Fresh, Buy Local online at

www.buylocalpa.org


16/32

Take advantage of another great PASAmember benet: Get in the Guide!

Attention PASA members you cannow go to www.buylocalpa.org andapply to have your farm or business

included in the Local Food Guideonline searchable database. This guideallows PASA members to create a cus-tom entry listing all products availablefrom the farm/business, hours of opera-tion and much more. You can eveninclude your logo and a link to your website (if applicable) with your listing.

PASA and our partners statewide willbe promoting www.buylocalpa.org toconsumers as part of theBuy Fresh, Buy Local campaign, now underway in 7

16

R e g i o n a l M a r k e t i n g

I Sukey Jamison of JamisonFarm Wins Prestigious NationalAward from Women Chefs &Restaurateurs

The Women Chefs & Restaurateurs(WCR) group recently honored SukeyJamison, co-owner with her husbandJohn, of Jamison Farm in Latrobe, Penn-sylvania.Formed in 1993 by eight of thenations top women chefs and restaura-teurs,WCR has grown to a membershipof over 2,000 members, offering a vari-ety of networking,professional and sup-port services.

WCRs 2005 Women Who InspireAwards were used to recognize sevenwomen who have demonstrated excel-lence and innovation in: the diningroom, kitchen, baking and pastry arts,beverage profession, farming and foodproduction,community affairs,as well asfor a lifetime of culinary excellence. Theawards were presented November 6,

2005 at a gala held in conjunction withWCRs national conference in Seattle.Jamison received the Golden Plow

Award, sponsored by the Bon AppetitManagement Company. This award rec-ognized Jamsions excellence in grow-ing or producing from natures bountyand honored a woman whose skills infarming or making artisanal productsresults in food that graces our plateswhile respecting the environment.

From the eld to the table, women

play a major role in what we eat, saidHelene Kennan,president of WCR.

Although the majority of those whowork in the food service industry arewomen, very few ever reach the upperechelons of management.WCR believesthat awards like these inspire andencourage women to pursue and excelin culinary careers.

Visit www.womenchefs.org for moreinformation.

I Farm to Chef Program BeginsPASA will be working with farmers

and chefs in western Pennsylvaniaover the next three years to establishnew relationships between the twogroups,which may result in a signicantincrease in new product sales.

Expanding protability of farmersand the distribution of healthy food isour focus with the Farm to Chef pro-

gram, says PASA Marketing ManagerJulie Speicher.

I like selling to restaurants, saysGary Lambert of Lambert MountainAcres in Somerset County. We have agood working relationship. The chef submits an order and as long as I cansupply it, I immediately pick the pro-duce. I like to supply good quality foodto a restaurant for others to enjoy.

One of Garys clients is ExecutiveChef, Zeno Zimmer at Green GablesRestaurant in Jennerstown.What I likeabout buying from local farmers is aguarantee of fresh produce at the bestquality. It is also important to me to helpout the community around me.Gary hasorganic greens for me at a reasonableprice,says Zeno.

Continuing over the next three yearsPASA will be hosting eld days, work-shops and local food dinners wherefarmers and chefs will have an opportu-nity to meet and work together. Theseevents will provide both farmers andchefs with answers to questions aboutproduct availability, quality control,ordering, delivery and billing. Projectparticipants will also receive on-goingtechnical assistance.

If you are interested in selling yourproducts to a restaurant or buying foodfrom an area farm, please contact JulieSpeicher at 412-697-0411 or [email protected] for more information.

WESTERN REGION

regions throughout the state. The guidelists Pennsylvania family farms, farmersmarkets, community supported agricul-

ture farms (CSAs), u-pick farms, restau-rants, grocers, caterers and bakers, bed &breakfasts, and other businesses that selllocally grown farm products.

The searchable guide is designed tohelp facilitate consumer connections with healthy fresh food, neighbor farm-ers who grow it and those markets, gro-cers and restaurants that are committedto using locally grown food in theirenterprises. We want consumers to beable to nd you and purchase your local

farm products.Please note that all products listed on

this website must be produced by a localfarm and traceable back to that farm. Inorder for any value-added product to belisted on this site, the main ingredientmust be produced locally.

Be sure to visit www.buylocalpa.org,click on Get in the Guide, and ll inall the needed information about yourfarm or business. Members not havingaccess to the Internet may contact PASA headquarters and we will send you apaper copy, which you can return for usto input for you.

New entries are being added daily,so please check back often to findsources of fresh, local foods as we assem-ble our listings.I

Sukey and John Jamison P H O T O C O U R T E S Y O F W O M E N C H E F S & R E S T A U R A T E U R S


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The West Looks to Rebuild a RegionalFood Infrastructure Network

By Suzy Meyer

Last year in western Pennsylvania,PASAs Western regional ofce launchedthe second year of the Buy Fresh, Buy Local campaign. Over 10,000 consumerguides were printed and quickly absorbed in 19 counties and 39 newpartners signed on. Old relationships were strengthened, and new relation-ships were formed with consumers,farmers markets, retailers, wholesalersand chefs.

With Buy Fresh, Buy Local wellunderway, David Eson, Director of

PASA Western regional programs, hasturned his attention to adding value tofarmers produce and products. In fall2005, PASA received a grant from Penn-sylvanias First Industries Fund to fundresearch, feasibility, and business plandevelopment to re-build our regionalfood production and distribution network. We call it the Regional FoodInfrastructure Network. This projectmay result in millions of dollars in addi-tional agricultural output, create jobs,develop new processing and distributionbusinesses and revitalize communities inrural areas throughout 19 counties in western Pennsylvania.

The business plan resulting from theRegional Food Infrastructure Network project will identify value-added food

R e g i o n a l M a r k e t i n g

WESTERN REGION

Adding value to raw materials can beas much about transportation and facili-ties, as it is about turning apples intopies, or turning one cabbage into eightbags of coleslaw mix. From early infor-mational meetings with farmers, there isdiverse potential with value-added prod-ucts. For example Organic CropImprovement Association (OCIA) farm-ers, envision an organic line of spaghettisauce or ash frozen prepared mealsmade with pastured pork and organiccornbread. The abundance of milk in

products that farms can produce and

businesses can process, market, distrib-ute, and sell to consumers in 19 countiesof western Pennsylvania. To restore afunctioning local food network, theproject will look at the whole system:Farmers > Dispatch > Transportationfrom farms > Storage > Food processing> Transportation to markets > Branding> Marketing > Products on shelves.

The Meadville Markethouse (left) and the Wilmington Auction House (below)will be two important ties in the regional food infrastructure network tomarket local products.

western Pennsylvania could be turnedinto locally branded artisan cheeses, icecream, yogurt, and whey products. The Amish, with neither electricity nortrucks, could benet from dispatchedtransportation of produce to cold stor-age facilities. There is also a need by

many producers of pastured beef, pork,chicken, and geese, for USDA-certiedorganic meat processing facilities. RonGargasz, who has his organic beef processed at a conventional facility nearhis farm, says that even though he sellsall that he produces, hes missing out onone label that would help raise consumerawareness: USDA certied organic.

We are open to ideas andinformation from new andexperienced farmers, especially in western Pennsylvania.Do

you know about existing foodfacilities that could beenhanced (such as auctionhouses), or upcoming foodkitchens and rinsing facilities,or new slaughterhouses in

western Pennsylvania? What kind of facilities do you need to add value toyour products? Do you know people inthe cold transport business? Or grocersthat are buying local products? Yourinput is valuable, and were listening. Itsa big region, and we invite you to partic-ipate and help rebuild our local foodnetwork. I

For more information on this project,contact David Eson,Director of Western Pro-grams at 412-697-0411 or [email protected].

[This project] will identify value-added food products farms can produce and businesses can process,market,distribute and sell to con-sumers in western Pennsylvania.


18/3218

E d u c a t i o n a l O u t r e a c h

By Heather House As a nonprofit organization that

receives nancial support from founda-tions and government agencies, PASA regularly reports to grantors on theprogress of our work. Naturally, mostgrantors want to know whether the proj-ects they fund are having the desiredimpact. To that end, over the years,PASA has developed a number of evalu-ation tools used to measure the successof individual projects and the organiza-tion as a whole.

Recently, PASA decided to try a newevaluation tool, our rst-ever electronicsurvey to evaluate our Farm-Based Edu-cation (FBE) programming. The websitelink to the survey was sent to approxi-mately 2,400 emails, which included ourmembers and anyone who has attendeda PASA FBE event in the last four years. Within the 30-day response period allot-ted for the survey, we received 437 com-pleted replies. What follows is a brief

summary of the 2005 FBE program andthe results of the electronic survey.Overall, 2005 was a tremendous sea-

son for FBE, with attendance up nearly 50% compared to 2004! A total of 990people attended at least one of PASAs 25events. Approximately 280 peopleattended two or more eld days for atotal attendance of 1,270.

Of the 260 respondents to our elec-tronic survey who indicated they hadattended a FBE program in the last veyears, 82% indicated they learned some-

thing that resulted in a change in theirfarming practice or personal lifestyle. Of these, 46% said my operation is moreenvironmentally friendly, while 33%said their farm operation was more prof-itable as a result of a change they imple-mented based on something they learned at the event.

It is common on our exit surveys forattendees to indicate they intend tomake a change, but that they cannot pre-dict the implications of this change.Many people say, Ill apply what Ilearned next season. There was a fasci-nating array of other answers, in whichrespondents explain why they do/dontapply what they learn at FBE events. Webelieve PASA is offering educationalopportunities to directly benet farmersand consumers, who are in position topositively inuence the farming commu-nity and environment.

Although our FBE program isdesigned primarily for growers, PASA aims to attract attendees from a spec-trum of occupations. Similar to PASAsmembership ratios, approximately 50%of FBE participants are farmers; 22%indicated they are full-time farmers

while 31% are part-time farmers. Another signicant population served,the home gardeners, represent about32% of our respondents. Educators(29%), homemakers (13%), environ-mental organization employees (12%)and researchers (9%) also make up a sig-nicant portion of our audience.

When we asked our FBE attendees,What is the best thing about attendinga PASA FBE program? hands-down themost common answer was learningdirectly from other farmers (85%,) fol-

lowed by getting fresh ideas (78%).But, a signicant number of respondentscited networking with other attendees(72%) as the best reason for attending aFBE event.

PASA makes every effort to keep thecosts of eld days affordable, usually by pursuing grant funds or other sources of underwriting to pay for the cost of pro-gramming. However, as governmentprograms we typically turn to for fund-ing are cut, we have found ourselvesoffering programming at a price we hope will help us recoup the added expenses.Increasing the cost of Farm-Based Edu-cation programming was a big decisionfor us and we were concerned about howthe change in fee structures might affectattendance. We were pleased that overallattendance is up and only 7.5% of sur-vey respondents cited programs are tooexpensive as a reason for NOT attend-ing a eld day. As an aside, the numberone reason people do not attend elddays is that they are too busy (41%).

We are very pleased with the 2005season and owe a debt of gratitude to anumber of funders for making our pro-gram possible. Moreover, we want tothank you, our members who turn out, whether it is during a haymaking day orhurricane rain.

The 2006 FBE calendar is beingdeveloped and will be announced in latespring. We look forward to opportuni-ties to continue working with you topromote profitable, environmentally sensitive farming in Pennsylvania.I

Whats the number onereason people attend PASAsFarm-Based Education events? 85% of those responding toa recent survey say learningdirectly from other farmers.

Bob and Vi Omlor (far left) ask Greg Krwarzk (far right) of Penn States Biglerville Fruit ResearchStation about managing pests in their organic orchard. Don Kretschmann (center),eld day host,also offered participants advice.

Results of Farm-BasedEducation SurveyResults of Farm-BasedEducation Survey


19/3219

my mind, it goes right back to the mostbasic building blocks of any rural com-munity, including common sense andthe relationships among its citizens,commonly known as neighbors. It would seem that something in theindustrial psyche of our society dependsheavily on the notion that, ultimately,neighbors cannot be trusted and we can-not even trust our own individual judg-ment when it comes to business matters.I suppose it is the marketplace thatmust be trusted to make decisions onour behalf.

When I suggest, then, that toughtimes lay ahead, or that the sustainableagriculture community must reassess itsgoals and progress, I mean to say that it

Now greenhouse growers can better manage their pest problems whilereducing their pesticide use, thanks to a new manual produced by thePennsylvania IPM Program.

The manual,Greenhouse IPM with an Emphasis on Biocontrols, wasdeveloped in response to the need for practical information on green-house integrated pest management (IPM) and biological control alsoknown as biocontrol. Biological control is the use of a benecial organismto control pests. Since most pests have various parasites, diseases andpredators that can kill them, these benecial organisms can be purchasedand released into greenhouses as a means of control.This results in good crop yield andquality and greatly reduces (and sometimes eliminates) the need for pesticides.

Greenhouse production is rapidly growing in Pennsylvania and surroundingstates, says Pennsylvania IPM Coordinator Cathy Thomas. Based on Thomas Bug vs.Bugarticle series,the 108-page manual begins with an introduction to IPM and its prin-

ciples and information on starting an IPM/biocontrol program. In addition, the manualcontains more than 90 full-color images, as well as descriptions of the most commonpests in the greenhouse industry, and biocontrols used to manage them.

For more information on greenhouse IPM and biocontrol programs, contact Cathy Thomas at 717-772-5204 or by email at [email protected]. See the PA IPM Pro-grams Greenhouse IPM Web site at http://paipm.cas.psu.edu/green/greenhouse.htmlfor additional resources.

Greenhouse IPM with an Emphasis on Biocontrols (publication number AGRS-96) isavailable for free as a PDF le at http://paipm.cas.psu.edu/ghmanual.htm. To obtain ahard copy,send a check or money order payable to Penn State for $12.00 plus shippingand handling to the Publications Distribution Center,The Pennsylvania State University,College of Agricultural Sciences, 112 Agricultural Administration Building UniversityPark, PA 16802-2602. Shipping and handling is $5.00 per order (regardless of the num-

ber of copies shipped). Credit card orders will be accepted by calling 1-877-345-0691.

Tough Timescontinued from page 6

is critically important that we recognizethese trends and assumptions that areout there, especially if we hope toachieve lasting success on behalf of ourfarmers and eaters alike.

There are powerful forces out there working hard to undue local food sys-tems as fast as we can assemble them.These forces unabashedly utilize the

weapons of fear and deliberate misinfor-mation to hide their greed and to ask allof us to suspend, or preempt the good judgment and common sense we share with our colleagues, customers andneighbors, in favor of strategies thatfavor corporate wealth and power.

In response to the aggressive self-interest of such corporations, and asFranklin Roosevelt might have said, theonly thing we have to preempt is pre-emption itself. I

APPRENTICE ANDINTERN LISTING

Good help is hard to nd. If your farm

offers intern and apprentice opportuni-ties, let PASA help! We will post your clas-sied lisitng in our newsletter and on our web-based Intern Board. Last year, eachfarm posting on PASAs Intern Boardreceived an average of over 500 hits! Although anyone can search the InternBoard, posting services are free and limit-ed to members only.

When submitting your posting, pleaseuse the following format:

Farm Name, County, StateBrief description of position,

including time frame, compensa-tion, duties, & other details.

Your contact informationSubmit your postings directly to

Heather House at [email protected] or via mail at PO Box 419, Mill-heim, PA 16854.

We have already been hearing greatresponses, here is an example:

Ive got to tell you how much weappreciate your putting our job ads on the

website! I cannot believe how many responses they are generating! From allover the country too! Just goes to showyou the clout and attraction and fame of our beloved PASA. We ran a whole bunchof job ads in several publications, costinga few hundred bucks all together, but thatgood old free one you did for us was by farthe most effective. Ill let you know when weve lled our openings so you can deleteour entry. Thanks again. Love to all atPASA.

Jim Crawford, New Morning Farm

A New Tool forGreenhouse Growers


20/3220

By Jennifer Anne Tucker Weed in many communities is a

word used to categorize plants as villainsand too often we wage chemical war on

groups of common plants. As an herbal-ist and wild food enthusiast I know weeds as medicinal partners, and moreoften as nutrient-rich food plants. Yes, ittakes time and effort to weed the garden,but change your intention harvest the weeds in the garden! I encourage the lat-ter for better health.

Where do the plants we know as weeds, come from? In truth, many of our emigrant ancestors brought seeds togrow as food and medicine plants to thiscontinent, and as land became cultivated

for food, the once valued herbs and foodplants jumped the garden fence,adapted to their new habitat and wentwild. Many weeds, in truth are her-itage foods! Worldwide, people haveused plants growing in their environ-ment as shelters, food, medicine and forceremonial purposes. The weeds we takefor granted are held in high esteem inother traditions.

It was Evelyn Snook, an herbalistfrom Lewistown, PA, who taught me tovalue the plants in my own backyard. Wild plants can be powerful partners inhealing conditions that challenge wounds, injury, digestion, respiratory,circulation and allergies. Eating wildplants from my own locale helps meadapt to living here; it places me in my habitat. Eating or using these plants, Iam ingesting their successes they haveabsorbed minerals and nutrients fromsoil, water, and air they have sur-vived. Those minerals, nutrients and sur-vival successes are valuable to me as foodor medicines, but just as important is thedimension of preparation, the symbolsand history, the inspiration I receivefrom my encounters with the plants. AsI become more familiar with intense a-vors and energy derived from wildplants, I am intuitively drawn to theplants my body wants to eat. I became afree ranging human being! Foragingfor wild plantsin seasonsynchronizes ourbodys transitions from season to season.

Wild, weedy tastes are earthy, tangy,and often bitter. The textures are chewy,

slippery and brous, and need some get-ting used to, but are well worth the ben-ets. We nurture innate body wisdomfrom the diversity of tastes in plants and

herbs. Sour, bitter, pungent, acrid andastringent tastes can stimulate, activate,cleanse and tone, calm or stimulate andirritate. Naturally sweet and salty tastesnourish, regenerate and mineralize.Over-use of rened sugars, processed,fortied, and salty foods, jade or fool ourtaste buds and cheat us of nutrients.

So-called natural health productsare getting more unnatural as processorsbring herbal energy drinks and snack bars to market. Herbal compoundsextracted, isolated, and often ingested

inappropriately, negate the synergy thatthe whole plant provides. Encapsulatedherbs bypass the rst critical step inengaging the bodys natural wisdom, thetaste of the herb. Without the taste, we

I How is the dandelion(Taraxacum ofcinale) helpful? If your garden or lawn has healthysoil, (no herbicides or non-organicfertilizers) then harvesting themfor food and medicine is safe.Dan-delions will grow on decalciedsoils, and the deep taproot willbring up minerals and calcium tothe surface. Thats good for youand your soil!

However, if the land has beentreated with weed-killers, ironi-cally,dandelions and other weedscome in even more vigorously, tohelp rebalance, and detoxify thesoil. Using these plants for foodand medicine is harmful, since

they concentrate and absorb thetoxins. If you are making the tran-sition to more healthful garden soils, then part of the clean up is letting the weeds bethe medicinefor the soil.Properly dispose of these plants, as it is important not to usethem in your garden compost. Eating healthy dandelions is good medicine tooit willprotect and detoxify our liver and gall bladder from harmful agriculturalchemicalsthe same used to kill weeds and dandelions!

Dandelion leaves harvested before the ower blooms can be used as daily greens,prepared raw, sauted, stir-fried, steamed and chopped as garnish in soups, hot cookedfoods, or salads. The mildly bitter leaves compliment the taste of winter-stored rootcrops. I harvest the leaves by slicing off the top of the root holding the rosette of leavestogether for ease of washing and preparation.Daily use of small amounts of the leaves

might overdose and do more harm thangood; frequently the body does not uti-lize the encapsulated item, because tast-ing identies diverse enzymes needed for

digestion. Cheaper and more nourishingis a thermos of your own homemadeherbal weed infusions or soups!

Here are some facts and informationto inspire your desire to eat wild plants,and protect their habitat whether itbe your own vegetable or ower garden,lawn or eld. In my experience, observa-tion and careful tending will nurturevolunteer weed plants side by side withdesired crops to the benet of all thegarden and gardener. Weed volunteersare companionable in the garden

because they are early and ready to har-vest before many of the vegetables. Andmany garden weeds make tasty partnersat the meal table with the same gardenvegetables they grew beside.I

Eat Fresh, Eat LocalEat Free, Eat Wild EAT WEEDS

Dandelion P H O T O

G R A P H S B Y J E N N I F E R T U C K E R A N D G E R A L D L A N G ( O R I G I N A L S I N C O L O R )


21/3221

in season will build up the blood and help toprevent anemia. Impressively high in vita-min A, C and minerals iron, selenium, zinc,the leaves are a natural diuretic, a cleansingtonic to the kidneys.Leaves can be dried andadded to winter soups or teas or I make veg-etable stock using fresh leaves with otherseasonal garden surplus and freeze thestrained, concentrated stock.

Dandelion flowers make honey-likesyrups, white wine, and great fritters. Theower stems, 2 or 3 raw daily, in season, willimprove kidney and urinary tract functions.Flower buds add crunchy texture to salads,or stir-fried lightly with other tender springvegetables. Dandelion roots are best har-vested in the fall and cooked fresh or driedin soups, stews or a hearty infusion or dry-roasted for a heartier tasting beverage. (Aninfusion is a term used to describe the

method of extracting the plants propertiesinto boiled water,strained and used as tea todrink, compress for injury, foot bath, skin orhair rinse.) The sweet/bitter tastes of theroots,when used as teas, are well document-ed for balancing stomach acids and lower-ing blood sugar when transitioning fromprocessed sugars to a healthier diet. I haverelied on the dried root medicinally in mypractice for regenerating jaw bone from atooth abscess; liver health and function;breast health, before and after breast cancertreatment; food allergies; cholesterol formu-

las and to relieve indigestion and heartburn. Type in dandelion recipe into your comput-ers Internet search engine, and nd pageafter page of recipes and dandy facts.

I Wild violets (Viola papilionacea) onmy lawn bring Evelyn t o mind each spring.Itwas our springtime ritual to sit on her lawnin Lewistown, share stories, harvesting violetowers, then go into her kitchen and makeourselves a violet ower feast! Violet aspic,violet vinegars, violet ower jams, violet teasipped from antique china tea cups and vio-let syrup for winter blues. Violet owerpicking is on-your-knees work, and prepara-tion a hands-on experience. The reward forall this work is beauty, good food and sweetmemories. Foraging for wild eatables is awalk-about traditionbest learned fromenthusiastic and knowledgeable foragerswho also happen to be good cooks! My Mid-western diet of meat and potatoes, cannedor frozen vegetables, iceberg lettuce andWonder Bread,was shaken to the core whenI started to eat wild owers, wild leaves,wildmushrooms and identify and gather medici-

plant, harvest and dry for winter infusions.Small plant,big on health power!

Chickweed fresh poultice is cooling toinflammations, bruises and pain. I havedrawn out splinters, dirt and infections fromwounds using poultices. (Not recommendedif not experienced with this method of healing.) To make a poultice: Take severalhandfuls of fresh leaf and stems; rinse, andpulp in blender or food processor with smallamounts of water to keep moist. Shape thepulped plant into a paddy; apply directly toskin, or put pulp onto clean cotton bandage.Wrap to hold in place. Discard used poulticeoutside.Warm compresses on closed eyelidsare soothing to irritated, itchy, or tired eyes.(Leave compresses in place for 5 minutes ata time, no longer.Take a break and repeat asneeded using fresh sterile cloth compressfor each application.)

I Catnip (Nepeta cataria). I welcome thisplant wherever it appears,wild near my pas-ture gates, garden edges, and near themanure compost pile. It is herbal entertain-ment if you crush the fresh or dried leavesfor your cats to smell or eat! Interestingly,thesmell of the fresh or dried herb will repel ratsand mice. Internally I use the fresh or driedleaves as infusions for nausea; colic in chil-dren; occasional restlessness and insomnia;u with fevers; mild indigestions. I like com-bining the leaves with chamomile owers asinfusions for stomach and bowel problems,or recovering from u symptoms. Caution:do not use the root, and check catnip leaveswhen gathering in damp weather formildew spots.

Weeds need to be respected, for theirsurvival traits of resilience, reproductive

nal plants with my teachers and mentors.Violet is a favorite raw nibble of mine

when walking on the farm. Many varietiesgrow here; white, yellow,pale and deep pur-ple. The owers and leaves added to saladsor chopped raw as garnish for soups or hot

grains. (Caution: the roots are purgative,do not eat the roots.) As owers becomeabundant, I make a concentrated purple teaof the owers and freeze as cubes to add tosummer teas or make syrup, soothing forcoughs.The leaves, as herbal medicine tradi-tions, are used in relieving cancer pain andslowing growth of tumors of breast anduterus. 1 Leaves are sweet and slippery intexture when chewed raw, high in vitaminsA and C, and calcium.

I Chickweed (Stellaria media) spreadscheerful green carpets in gardens, green-

houses and lawns. Moist, sweet and coolingto the taste, it has a reputation for internaluse (fresh or dried) as a remedy for rheumat-ic, gouty pains and is rich in C, A and B vita-mins, and high in minerals, calcium, iron,silicon, potassium, magnesium and copper.Fresh, I like to graze right in the garden onthis tender herb; or make green juice whenabundant enough to gather by the handfuls;or as fresh pesto with garlic and olive oil tospread on sandwiches. Chickweed offersoptimum nutritional benets for those whoare anemic, malnourished, or weakened byillness, surgery or trauma, and nurturesthe thyroid gland; soothes liver,k idney,blad-der and lymph elimination overburdenedfrom over-eating rich,fattening foods. Regu-lar use of infusions checks excess fluidweight from the body. Internally it also is arestorative to the bronchial and lungs, treatssore throat and dry coughs. Externally I usethe plant in salves for itchy hot skin patch-es; poultices for ulcers, bruises, and dissolv-ing cysts; a warm compress for tiredburning eyes. If you have an excess of this

Violet

Catnip

P H O T O G R A P H S B Y J E N N I F E R T U C K E R A

N D G E R A L D L A N G ( O R I G I N A L S I N C O L O R )

P H O T O G R A P H S B Y J E N N I F E R T U C K E R A N D G E R A L D L A N G ( O R I G I N A L S I N C O L O R )



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Fostering theFood & HealthConnection

23

Nothing is more important to peo-ples health than what they eat everyday,says Dr. Preston Maring, a physician for34 years and the creator of the rstKaiser Permanente hospital farmersmarket. By developing a farmers marketat his hospital and inspiring the creationof 25 others in just two years, Dr. Mar-ing is helping hospitals around the coun-try illustrate the connection betweenfood, diet, and health.

Six years ago Dr. Maring noticed ven-dors selling jewelry and handbags in thelobby of the Oakland, CA hospital where he worked. As a longtime farmersmarket shopper, he wondered if he coulddevelop a market at his hospital that would serve large groups of people andsupport the hospitals mission. To getstarted he brought the idea of a farmersmarket to the CEO and hospital opera-tors. Through them he connected with John Silviera at the Pacic Coast Farm-ers Market Association (PCFMA) whoimmediately loved the idea.

In May 2003, with a contract fromthe PCFMA, the rst Kaiser Permanentemarket opened between the parking lotand the main entrance to Dr. MaringsOakland hospital. Functioning as a sub-tle form of preventative medicine, the

eight to nine vendors at the market pro-vided a place for hospital visitors,patients, and employees to buy freshproduce, shop for food at a convenientlocation, and enjoy a work environmentthat encourages them to breathe fresh airas they buy locally grown strawberries,

apricots, or peaches outside the hospital.The rst day felt like a block party

and was an immediate success straw-berry vendors alone made over $2,000.Quickly Dr. Maring sent emails andcalled peers at other Kaiser Hospitals. By the spring of 2004 six new farmers mar-kets were providing fresh food at differ-ent hospital locations. The farmer-to-hospital momentum continued buildingand by the summer of 2005, 25 marketsexisted in ve states, ranging from Geor-gia to Colorado to Hawaii.

The markets are geographically diverse and unique in that each hospital works with local vendors and farmers tomanage their own market. What con-

nects them are their three shared, guid-ing principles: rst, the markets mustprovide certied organic food; second,the food should not need refrigeration,meaning no fish, chicken, meat, ordairy; third, the markets must serve ashealthy complements to the existing in-

hospital cafeteria food, andnot as competitive alterna-tives.

As a large company, Dr.Maring believes Kaiser canhelp build demand for freshhealthy food while it sup-

ports local farmers through its farmersmarket programs. Hospitals are wherepeople go to regain their health, and Dr.Maring says there is something to besaid for hospital leadership supporting

these markets markets that can helppatients, visitors, and employees bothstay healthy and get better. For moreinfo, contact Dr. Preston Maring, at [email protected].

Reprinted with permission from thProject for Public Places (www.pps.orProject for Public Spaces (PPS) is a non prot organization dedicated to creatinand sustaining public places that buildcommunities.I

Fostering theFood & HealthConnection

From schools, to hospitals and prisons,more public institutions are realizing theimportant connections between food,diet and health.

Farmersmarket vendors,such as MildredsDaughters Urban Farm,are important links in providing fresh, local foods to consumers.


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SERVING GROWERSSINCE 1975

Compiled from the workshop & handouts

at PASAs Farming for the Future Conference What does SPIN stand for? S-mall P-lot

IN-tensive. But it also stands for new hopeand promise for independent farmers. SPINtakes the challenges posed by urbanizationand turns them to the farmers advantage.

With this farming method, there is noneed to own land, renting a small parcel orseveral back yard plots are adequate. Themultiple farm plots or parts of a single siteare then divided into different areas of pro-duction intensity. The most intensive area is

called the Intensive Relay Area and this is where 3 or more crops are grown on asequential basis throughout the season. TheBi-Relay Area has sequential growing of twocrops throughout the season, and in the Sin-gle Crop Area only one crop is grown in thecourse of the season.

SPIN is becoming popular with a broad,crossover market of aspiring urban farmers,conventional large-scale farmers who wantor need to downsize, and part-time hobby farmers. What unites them all is an ability toapproach farming in a radical new way.

SPIN farming has been developed at Wallys Urban Market Garden, a half-acremulti-location farm in Saskatoon,Saskatchewan and Philadelphias SomertonTanks Farm, a single location half-acre farm.

SPIN was created by Wally Satzewich, who operates Wally's Urban Market Garden, which is dispersed over 25 residential back-yard garden plots in Saskatoon, that are rent-ed from homeowners. The sites range in sizefrom 500 sq. ft. to 3000 sq. ft., and thegrowing area totals a half-acre. The produceis sold at The Saskatoon Farmers Market.

Wally Satzewich and Gail Vandersteeninitially started farming on an acre-sized plotoutside of Saskatoon 20 years ago. Thinkingthat expanding acreage was critical to theirsuccess, they bought farmland adjacent tothe South Saskatchewan River 40 milesnorth where they eventually grew vegetableson about 20 acres of irrigated land.

After six years farming their rural site, thecouple realized there was more money to bemade growing multiple crops intensively inthe city, so they sold the farm and became

urban growers. People dont believe you can

grow three crops a year in Saskatoon,observes Vandersteen. They think its toomuch work, but the truth is, this is muchless work than mechanized, large-scale farm-ing. We used to have a tractor to hill pota-toes and cultivate, but we nd its moreefcient to do things by hand. Other than arototiller, all we need is a push-type seederand a few hand tools.

We are producing 1015 different cropsand sell thousands of bunches of radishes,green onions and thousands of bags of saladgreens and carrots each season. Our volumes

are low compared to conventional farming,but we sell high-quality organic products athigh end prices, says Mr. Satzewich. TheSPIN method is based on their successfulexperiment in downsizing, which empha-sizes minimal mechanization and maximumscal discipline and planning.

Roxanne Christensen, co-founder andPresident of the Institute for Innovations inLocal Farming, operates Somerton TanksFarm, in partnership with the Philadelphia Water Department. Somerton is a prototypeurban farm that serves as the U.S. test bedfor the SPIN-FARMING method. Thefarm has received the support of the Penn-sylvania Department Of Agriculture, thePhiladelphia Workforce Department Corpo-ration, the City Commerce Department, theUSDA Natural Resources Conservation Ser-vice, the Pennsylvania Department of Envi-ronmental Protection, and the PennsylvaniaDepartment of Community and EconomicDepartment

Ms. Christensen contends the separationof country and city is a bankrupt concept.

As development erodes the rural way of life,agriculture is creeping closer to metropolitanareas. SPIN-FARMING leverages thistrend in a positive way by capitalizing onlimited resources and space. CreatingSomerton Tanks Farm using the SPINmethod required minimal upfront invest-ment, and it keeps operating overhead low.

For aspiring farmers, SPIN eliminatestwo big barriers sizeable acreage and sub-stantial startup capital. At the same time, itsintensive relay growing techniques and rev-enue targeting formulas push yields to

unprecedented levels and result in protabincome.

In 2003, its first year of operationSomerton Tanks Farm, located in northeasPhiladelphia, the fth largest city in the U.produced $26,100 in gross sales from a haacre of growing space during a 9 mont

growing season. In 2005 gross sales increas

SPIN-FARMING Is It For You?It Makes Agriculture Accessible to Anyone,Anywhere

continued on page


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WANTED BCS (~850) w/ tiller & mower. Call Todd Wetzel (Somerset Co.), 814-926-3455 [email protected].

LAND WANTED couple with 11 years com-bined organic vegetable production experienceis looking for about 10 acres. Preferably withinabout an hour of State College,but we are opento other possibilities. Looking for a farm to call

home. Contact Sara Ecket & Dave Sandy at 814-353-1329 or [email protected].

Do You Grow CUT FLOWERS near Philadel-phia? Weavers Way Coop, a neighborhoodgrocery store seeks local, organic owers bystem or bouquet & bedding plants too. ContactEmily at 215-843-2350.

EGG INCUBATOR electric, wooden cabinet,4 drawers approx. 24x 24each $75.Call Dan at814-349-5814 & leave message.

CERTIFIED ORGANIC GROWERS WANTED Tuscarora Organic Growers Cooperative needsgrowers to ll shortages in the 2006-07 seasonproduction plant: we need more produce! CallChris Fullerton at 814-448-2173, [email protected].

LOOKING FOR KINDER GOATS ParadiseGarden & Farm, 814-932-6761 or [email protected].

HELP US STAY LOCAL Takoma Park/SilverSpring Co-op is looking for small businessesinterested in selling organic/natural productsthrough our store.We are 2 community-ownednatural food stores located outside WashingtonDC. If you grow or produce organic/natural veg-gies, fruits, cheeses,cut owers,prepared foods,dry goods or meat we want you! Email [email protected] or call Jessy at 301-891-2667.

CUSTOM GRAZING CATTLE stockers, nish-ing & dairy heifers. Located in NW New Jersey,call Matt Pearson,908-459-4474.

FOR SALE 1991 Hino diesel cab over refrig-erated truck. 14 van body, manual transmission,220,084 miles, 22,300 GVW, Carrier refrigerationunit w/ electric standby.Refrigerator unit needswork. $11,500. Contact Karen Vollmecke, 610-883-0188, [email protected].

ITEMS FOR SALE 1967 Dodge 500 (oldie bya goody!) $1,200; International Cub Tractor $1,900;Brillion 6seeder (3-point Model GLP 64-01) $575; Williams Tool System $1,600;

Stanhay Precision Seeder $1,200; 8 disk (n

Documents

Mar-Apr 2006 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture