Passages
Sustainable Food and Farming Systems
Number 45
Results of Rodale Long-term Systems Trials Released
Organic Farming
Fights Global Warming
By George DeVault
In the beginning, back in the spring of
1981, scientists at what is now the Rodale
®
Institute set out to answer two questions
that have plagued agriculture:
1. Why do yields often drop when
farmers quit chemicals and switch to
organic farming?
2. What can be done about it?
Rodale answered both questions. But as
often happens when science relentlessly
pursues the truth, there also came an unex-
pected discovery that promises to benefit
humankind, now and for all generations
ahead.
“Organic farming is a viable part of the
solution to global warming,” Anthony
Rodale, chairman of the nonprofit Rodale
Institute, said Oct. 10 in releasing the latest
Rodale research at a field day at the Insti-
tute’s experimental farm near Maxatawny,
PA.
From the mysteries of the soil to green-
house gas emissions may seem like a giant
leap. It is not. Simply put, Rodale’s 23 sea-
sons of research show that organic farming
is a powerful atmospheric scrubber. Diverse
crops, especially legume hay, suck carbon
and nitrogen out of the air. Scientists call
the process “carbon sequestration”, and they
refer to the soil as a “carbon sink.” Farmers
and gardeners know it simply as soil organ-
ic matter — free plant food.
So why are organic soils better at carbon
sequestration than conventionally farmed
soils? The answer lies in the application of
fertilizers and soil microbes.
Soluble nitrogen fertilizers rapidly decay
Newsletter of the
Pennsylvania
Association
for Sustainable
Agriculture
Fall 2003
organic matter, thus releasing carbon into
the atmosphere instead of retaining it in the
soil system. Findings show that organic
grain production systems increase soil car- Rodale research technician, Dave Wilson, pres-
bon 15 to 28% and soil nitrogen by 8 to ents results at the recent field day.
15%. However, conventional farming trials soils have larger biological systems of mych-
showed no significant increases in either orrhiza fungi, from the absence of chemical
over the same period. fertilizers and pesticides.
Soil microbial activity, specifically mych- Before forests and grasslands were con-
orrhiza fungi, also has an important role in verted to field agriculture, soil organic mat-
soil aggregate formation with clay and other ter generally comprised 6 to 10% of the soil
minerals, to retain carbon in the soil. mass, well over the 1 to 3% levels typical of
Microbes (mychorrhiza fungi) produce a today’s agricultural systems.
glue-like substance called “glomalin” that Agricultural and forest sequestration of
locks these elements in the soil. USDA sci- nutrients, namely carbon and nitrogen in
entist, David Douds along with Rodale soil organic matter, can help derail climatic
researchers point to the fact that organic Continued on page 8
PASAfists in High Places:
Profiles of Cheryl Cook and Dan Desmond
By Michele Gauger
When the smoke finally cleared from last year’s gubernatorial election and sub-
sequent transfer of political power in Pennsylvania, we were astounded to find that
two distinguished members of PASA had ascended to unexpected vantage points,
as deputy secretaries of their respective departments in the Rendell Administration.
By any measure, this is a major plus for family farmers throughout the common-
wealth, and we decided to celebrate by introducing them and their priorities to
other members as quickly as possible.
As is well known, issues of industrial farming, the plight of small farmers and
the desire for better environmental stewardship are on the forefront of many dis-
cussions in Pennsylvania. This large and diverse state is also the site for many
important innovations involving agriculture relating to renewable energy systems,
research into carbon sequestration (see Rodale article above) and models for local
food system networks. Now more than ever, we must join Continued on page 20
 Contents
Pennsylvania Association Fall 2003
for Sustainable Agriculture
114 West Main Street 1 Organic Farming Fights Global Warming
P.O. Box 419 PASAfists in High Places
Millheim PA 16854
Phone: (814) 349-9856 • Fax: (814) 349-9840 3 Raw Milk — Laying the Groundwork for the Future
Website: www.pasafarming.org
Passages STAFF & OFFICE 4 Director’s Corner: Science Technology, and the Pursuit of Efficiency
Guest Editor: Michele Gauger 5 PASA-tively Speaking: Board President’s Corner
Layout: C Factor
6 Harvest Celebration Dinner: The Sweet Taste of Success!
Advertising Sales: Michele Gauger,
PASA office, michele@pasafarming.org 9 Allegheny College Tastes Bounty from Local Farms
10 Farming for the Future Conference
BOARD OF DIRECTORS
President: Kim Miller, Westmoreland County 13 A Picture Perfect End to Another Field Day Season
Vice President: Kim Tait, Centre County
14 Regional Marketing—Southwest
Secretary: Lyn Garling, Centre County
Treasurer: Chris Fullerton, Huntingdon County 15 Regional Marketing—Southeast
Mary Barbercheck, Centre County 16 Business Member Profile: Jim Amory of LeRaysville Cheese Factory
David Bingaman, Dauphin County
George DeVault, Lehigh County
17 New Business Members
Mena Hautau, Berks County Farm Show 2004
John Hopkins, Columbia County 19 The Junior PASA Page
John Jamison, Westmoreland County
Dave Johnson, Tioga County 22 The Grapevine: Editor’s Corner
Don Kretschmann, Beaver County 24 Opportunities and Classified Ads
Brian Moyer, Berks County
Anthony Rodale, Berks County 26 Calendar of Events
Kim Seeley, Bradford County 27 Volunteers
Sustainable Ag Leadership Award Reminder
PASA STAFF
Headquarters 28 Book Reviews
Brian Snyder 29 Pennsylvania Sustainable Baskets for the Holidays
Executive Director
brian@pasafarming.org
31 PASA Membership/Contribution Form
Lauren Smith
Director of Development
& Membership Programs Passages Fall 2003 Contributors
lauren@pasafarming.org WRITERS: Chris Crytzer, George DeVault, David Eson, Lyn Garling, Michele Gauger, Steve Gilman,
Heather House Heather House, Maggie Fry-Manross, Kim Miller, Gayle Morrow, Brian Moyer, Eric Nordell, Sally Roe,
Farm-to-School Program Coordinator Lauren Smith, Brian Snyder, and Ruth Sullivan.
heather@pasafarming.org PHOTOGRAPHERS: Heather House, Brian Snyder.
Michele Gauger
Member Program Assistant PASA’s Mission is… PASA in the News
michele@pasafarming.org
Promoting profitable farms which Have you seen articles about PASA in your local news-
Brandi Marks papers or other media? PASA is active across the state,
Office Coordinator/Bookkeeper produce healthy food for all people while
respecting the natural environment. and we’d love to know what coverage we are getting
brandi@pasafarming.org
in your area. Please clip any articles you see on PASA
PASA is an organization as diverse as the Pennsylvania
Regional Offices and mail them to our Millheim headquarters to the
landscape. We are seasoned farmers who know that
attention of Office Coordinator Brandi Marks.
Ruth Sullivan sustainability is not only a concept, but a way of life.
Director of Southeast Programs We are new farmers looking for the fulfillment of land
Phone: 717-917-3731 Do you have a great
stewardship. We are students and other consumers,
ruth@pasafarming.org article idea for Passages?
anxious to understand our food systems and the
Want to share a farming practice with members? We’d
David Eson choices that must be made. We are families and chil-
Director of Southwest Programs love to hear from you. Please contact the newsletter
dren, who hold the future of farming in our hands.This
Phone: 412-997-2343 staff at newsletter@ pasafarming.org.
is an organization that is growing in its voice on behalf
david@pasafarming.org of farmers in Pennsylvania and beyond. Our mission is Deadline for Winter Issue: November 26, 2003.
achieved, one voice, one farm, one strengthened com-
munity at a time.
Passages is printed with soy inks on recycled, chlorine-free paper

2
 Public Policy Partnerships

Raw Milk — Laying the

Groundwork for the Future
By Brian Moyer
On October 20th in Lancaster, PA,
farmers and consumers came together for
an informational meeting regarding raw
milk issues. Some might feel that such a
meeting would be charged with emotion
and tension. But as it turns out, the meet-
ing was very positive and productive. As
Brian Snyder, executive director of PASA,
put it, it was, “An example of a communi-
ty coming together around an issue. Our
goal is operate in the light…this needs to
be a partnership.”
Those on hand heard from two raw
milk producers, discussing their experi-
ences and two representatives from the
PDA Bureau of Food Safety and Labora-
tory Services. These presentations were
then followed by an afternoon panel dis-
cussion. Mark McAfee (right) discusses the raw milk issue with a meeting attendee.
Tim Wightman, a farmer from Hay-
ward, Wisconsin, discussed his experience farm. Ironically, while all this was taking in another LLC farm and then offer those
with the issue of raw milk and customer place, the USDA sent the farm a certifi- products to their shareholders. This would
desire for it. Not long after Tim started a cate recognizing them for their high qual- then expand farm fresh products offered
CSA and hay operation, his customers ity milk. to the shareholders, and possibly expand
kept asking him about purchasing raw The fight continued for ten months to on-farm processing of meats.
milk. Since Wisconsin does not allow the and in the mean time, customers were Tim Wightman’s long battle just to
sale of raw milk, they had to look to sneaking out to the farm in the middle of have the opportunity to offer his farm
Europe for examples of how to set up a the night to purchase their milk at the products to his community showed the
raw milk system. farm self-service store. Then one month advantages we have here in Pennsylvania.
The state gave them permission to sell before their date in civil court, they got a Tim stressed that we must keep the Penn-
“cow shares” to their customers, who letter from the state. The letter stated that sylvania tradition of on-farm purchasing.
became partial owners of a cow and the it is illegal to own shares of a cow but legal Wightman said “People want to purchase
milk produced from that cow. After one to own shares in a farm, assuming the what comes from the cow and you have a
year, Tim had 168 families signed up for shareholder knows the risk. Under Wis-
value to your customers, because you
milk. When the state heard of this success, consin law, the farm can make dairy prod-
know your cows.” Once, a reporter asked
they canceled the program and tried to ucts for its workers and owners. Armed
him what this movement should be called,
cancel their grade A milk permit. Once with this tool, Tim developed a company
Tim answered, “Honesty.” Wightman says
the word got out to the community, over called Hayward Community Dairy, LLC.
it’s all about honesty and earning trust
130 more families wanted to sign up! People purchase a share in the company
that holds a grade A milk permit. The between you and your customers.
As the struggle between the farm and
company holds the liability, not the farm. California farmer, Mark McAfee has a
state continued, a large outbreak of
campylobactor occurred over the Thanks- Tim sees the future of raw milk in Wis- major advantage over Tim Wightman.
giving holiday. Although this outbreak consin as his farm becoming a “customer Raw milk sales have always been legal in
was tied directly to the turkeys, Wisconsin grower”, which would be part of a larger CA. What makes Mark’s situation unique
state officials tried to pin it on raw milk, community-farming network. Hayward is his family farm, Organic Pastures Dairy
in a further attempt to shut down the Community Dairy could purchase shares Continued on page 12

3

Science, Technology and
the Pursuit of Efficiency
By Brian Snyder, Executive Director
There is really no question about it, all
eyes these days should be on Pennsylvania,
especially if you’re interested in agricul-
ture. This is because, as in Civil War days,
Pennsylvania is once again a major battle-
ground state in a struggle over two radi-
cally different worldviews, only one of
which can ultimately emerge from the fray
if sanity and reason are to prevail.
Pennsylvania’s industrial past, depend-
ing heavily as it did on coal mining and
steel production, began to crumble many
years ago. But industrialization, while rap-
idly becoming a relic of the past and for-
mula for disaster in many industries, is
only beginning to heat up as the world-
view and favorite model of some of Penn-
sylvania’s most prominent agricultural
leaders. Concentration of agricultural
industry in many forms, including pro-
duction, processing and distribution sys-
tems, is being touted by some as not only
a potential source of financial strength and
bio-security, but also (and this is what
really irks me) as an “inevitable” trend.
“It’s science,” they say, thinking that
anything coming from science is by its
very nature both Godly and profitable.
But we don’t even need to discuss whether
or not science is a “good” thing in this
context, because this isn’t science at all…
it’s technology, and technology is doomed
only to reflect the good or evil intentions
of its creators, even if those intentions are
adhered to subconsciously.
If this technological trend continues in
an unfettered way, we will have created in
Pennsylvania a Frankenstein’s Monster of
an agricultural system that will only lead
to environmental nightmares, consumer
confusion and public disaffection with the
proper role of agriculture in society. Of
course it would also lead to tremendous
loss of both farmland and farmers – this is
what these industrialists call “efficiency” in
Director’s Corner
the marketplace. We know this, because it
has already happened in other parts of the
country.
I want to emphasize the distinction
between science and technology. To over-
simplify, for the sake of argument, I feel
that science is an endeavor that must be
conducted according to its own inherent
values of measurability and replication,
with lesser regard for any specific social
good. Technology on the other hand has no
particular values itself, except those being
expressed through it by the technicians,
corporations and bureaucrats who have
their own purposes for creating that tech-
nology.
One wonders, though, where in this
scheme we can find moral inclinations like
wisdom, justice or the wellbeing of human-
ity — in short, any sense of greater good
that might come from the pursuit of sci-
ence or application of technology. Let’s
face it; wisdom is in short supply these
days. Just in practical terms, if you think
about world leaders who say things worth
quoting, you have to go back about 30
years before you start finding an abun-
dance of such material. The public at large
seems tired of issues involving justice…in
fact it’s become fashionable to demon-
strate that you really don’t care about such
things. And the only human wellbeing
that seems to get any imaginative atten-
tion these days are short-term gains from
reducing taxes or increasing “security,” a
concept that has become vastly overrated.
There are some places where these val-
ues still remain vibrant and meaningful,
though, and one of the most notable is
nearly any producer-only farmers’ market
you can find. My family visits one about
twelve miles away on Saturday mornings
during the growing season, and the kids
will complain if we don’t go. At the mar-
ket, we engage with dozens of other like-
minded individuals who are constantly
4
talking about the wisdom of farming sus-
tainably, the justice of buying from local
farmers, and the wellbeing that comes to
their families by eating fresh, wholesome,
locally-grown food.
The relationship between a farmer and
his or her customers is sacred, involving
such rare and valuable qualities as trust,
promise, care and sacrifice. The customers
are smart shoppers, but even more-so they
are hungry, hungry for something that
will bring variety and spice to their lives,
something that will link them to what
really matters. They can understand the
difference between the products that
come from a grass-fed animal in compari-
son to one that is fed grain. They can
detect the distinction between milk or
apple cider that has been pasteurized and
fresh product that has not. They know
these differences in part because the dif-
ferences really exist, but also in part
because they want there to be a reason to
care about the choices they are making.
You see, farmers and their direct-mar-
ket customers know the difference
between the valid science of sustainable
agriculture and the technology of indus-
trialization. They know that “efficiency,”
if defined in industrial terms, will only
mean fewer farms and fewer farmers,
which translates into fewer opportunities
to access high quality, fresh food for their
families. Such efficiency also would con-
tinue to result in fewer opportunities for
research, fewer good ag teachers, fewer
Extension services and fewer universities
that care about agriculture at all — it’s a
downward spiral that benefits almost no
one, but is quickly becoming a reality
right now in Pennsylvania.
On the other hand, from the point-of-
view of sustainable agriculture, efficiency
can be understood as the effective trans-
mission of positive values associated with
agriculture from one generation to the
next. This is an attitude that keeps farm-
ing at the heart of our culture and keeps
the focus of our business relationships
where it should be, on the pursuit of wis-
dom, justice and the wellbeing of human-
ity for many generations to come.

Keeping the Faith
By Kim Miller
I don’t know about you, but I am
impatient. In fact, as I get older I find that
I am not more patient, I just wait better.
Sometimes this impatience leads me to
become discouraged and I wonder if any-
thing is being accomplished. In this frame
of mind it is possible to read something so
outrageous in its claims, so full of twisted
logic and conclusions hastily jumped to,
that I am temporarily filled with despair.
Such was my state of mind as I read an
article by Jonathan Rauch entitled “Will
Frankenfood Save the Planet?” in Octo-
ber’s Atlantic Monthly.
In this lightly researched piece Rauch
asserts that “genetic engineering could
feed humanity and solve a raft of environ-
mental ills — if only environmentalists
would let it” and that “the modern envi-
ronmental movement was to a large extent
founded on suspicion.” The gist of the
article is that genetic engineering will
solve the world’s food shortage problem,
providing a global solution for a local
problem; offer the only reasonable avenue
for no-till farming; allow us to further
reduce our dependence on soil steward-
ship by generating plants that thrive in
saline soil; and become the first love of
real environmentalists. I know, I know, I
was taken aback too.
Naturally, the source for much of this
information was none other than Dennis
Avery (you won’t see “naturally” and Den-
nis Avery in the same sentence too often).
Avery, for those unfamiliar, is a former
State Department agricultural analyst,
who recently wrote a book called “Saving
the Planet with Pesticides and Plastic”.
Avery has been known to challenge those
who are against his belief that high-tech,
chemical-intensive agriculture is our
future.
As I read this bunk, well written
though it might be, I wondered how any-
one with a bit of sense could promote
such tired solutions. Haven’t we heard this
kind of claim before in “Better living
PASA-tively Speaking
Board President’s Corner
Nature’s Way) continuing to expand, the
East End Coop going strong in Pittsburgh
and the recently opened Whole Foods
store having to use parking attendants to
through chemistry” or with nuclear power handle the constant press of eaters that
providing electric power that would be want nutritious and safe food. Our farm
“Too cheap to meter?” Are we still so naïve gains new customers each year. The Acad-
as a people that we will buy the latest cure emy of Lifelong Learning and a busload of
for what ails us without any research into students seeking information on the new
unintended consequences? And if so, what way of providing good food while simul-
does that mean for us as the Pennsylvania taneously building the soil recently visited
Association for Sustainable Agriculture? us.
Are we whistling in the wind?
Wherever I go the discussion around
With any great movement there is
food centers on “Where can I get good
struggle. The old paradigm does not give
clean healthy food?” PASA membership
way freely. Especially where money is con-
has doubled over the last year. The word is
cerned. The claims become more strident
out, and the inevitability of and demand
and far-fetched. The pain of the adherents
for safe, nutritious, non-Frankenfood
to the old way is palpable and their cries
become louder. They find a spokesman. food is overwhelming. Eaters everywhere
During the Civil Rights Movement are catching on, local food sustainably
George Wallace was such a man. Now grown beats food hauled from across the
comes Dennis Avery and his minion, country or around the globe every time.
Jonathan Rauch, to champion the way of The best part is that reasonably sized local
Frankenfood and of chemical inputs and family farms best meet this demand; in
of bigness and global, no, galactic domi- fact global industrial interests can’t meet
nation of the food system by the few for it.
fun and profit. So let’s keep the faith. The movement
Well, I am not buying it. Neither are is strong and growing. And let’s respond
many of the eaters that I know. I see the to Mr. Rauch, Mr. Avery and their ilk
local farmer’s markets expanding, the local with words I heard Mr. Avery speak dur-
organic store (in our local town it’s called ing a presentation last year, “Aw go on!”
A NOTE TO OUR READERS
Our attentive readers have noticed that Passages has been in a process of evolving
over the past six quarterly issues. This process continues, with the intent of bringing
you the best publication possible.
Late in the summer, following a number of interviews, we selected a new perma-
nent editor, and many PASA members received emails from her soliciting input and
advice. We learned very soon afterward why the word “permanent” must always be
used in quotes, as family circumstances brought news of her imminent departure
from Pennsylvania. However, in a pinch we were very fortunate to attain the services
of Michele Gauger as guest editor for this issue and at least one more. Michele
received a graduate degree in sustainable systems at Slippery Rock University earlier
this year, and is well-suited to bringing you the high quality news and information you
have come to expect.
Wherever I travel around the country, I am astounded to hear from my colleagues
in sustainable agriculture that Passages is in fact the only newsletter they read on a
regular basis. That’s a tall expectation to live up to, but one that we respond to with
great pride. With that in mind, you can expect news of a few more changes in future
issues, at least until we get it “just right.” — Brian Snyder
5
 What’s up with your organization?

Harvest Celebration Dinner:

The Sweet Taste of Success!
By Lyn Garling
If ever there was a match made in heav-
en, we experienced it at the Harvest Cele-
bration Dinner held at Pennsylvania
College of Technology on September 20.
Tropical Storm Isabel? No problem! A
beautiful sunny afternoon the next day
greeted the sellout crowd of 125 eager
eaters all gathered to partake in a luscious
spread prepared by Chef Michael Ditch-
field and his cadre of students from the
School of Hospitality. Using the finest,
freshest produce, herbs, meats, milk prod-
ucts and eggs from 40 local sustainable
producers, Chef Mike, an instructor of
Food and Hospitality Management/Culi-
nary Arts, and his team, prepared over 20
appetizers and main dishes, followed by
six (count ‘em — 6!) desserts. Beverages
were supplied from a local dairy, fruit
growers, vintners and a brewery as well as
fairly traded coffee. Beautiful fresh flowers John Hopkins and Effie Zuck sample the bounty served by Josh Moat, culinary student.
and fall decorations assured a celebratory
ambiance. At the “strolling feast,” partak- exposing them to a diversity of experi- and more hardy, more appealing to the eye
ers were able to wander through the offer- ences. Labs for his catering class typically than what you can get in the store. Plus,
ings and taste everything as many times as will include a trip to the growers’ market the farmers were so pleased with the way
they liked, mixing quesadillas with con- in Williamsport and a visit to Beech everything was presented. The whole
versation; spicy mixed satay with silent Grove Farm in Trout Run where students catering class had a good time and found
auction bidding; and smoked duck & pear might actually harvest potatoes while dis- it very interesting.” When asked how this
balsamic glaze with general merriment. cussing relationship marketing with the experience might influence her in the
Chef Mike has been perfecting his culi- Nordells. According to Chef Mike, it’s all future, Stacy said she hoped to start her
nary art since 1977, working in a number part of the quality equation by building own catering business or bed and break-
of venues across the country before com- trust and relationships within the food fast in her hometown of Bloomsburg and
ing to Penn College in 1995. He recalls network. definitely would try to source products
working with a famous chef in Atlanta The students were involved in all from local producers for her business.
who, unlike other chefs, kept a big section aspects of the planning and execution of When asked to reflect on the chal-
of his menu open until the last minute the event and not only gained experience lenges and opportunities of creating links
until his “foragers” came in, bringing fresh but also were infected with the enthusi- between local producers and consumers,
foods gathered at local farmers’ markets. asm-for-locally-grown bug by interacting Chef Ditchfield puts things in perspective
Chef Mike says, “That had a big impact with producers as each product was deliv- from a chef ’s point of view. Yes, the logis-
on me. I learned that you could be flexible ered. Chef Mike commends the students tics of sourcing fresh, local products
and have confidence that you could make saying, “They really worked very hard and requires extra attention, but the quality of
a great menu around what is fresh and rose to their best for this occasion.” The the event both in terms of learning oppor-
local.” students gained valuable experience and tunities, relationship building and quality
At Penn College, Chef Mike tries to inspiration from organizing and produc- of the foods cannot be overstated. “In gen-
impart this same excitement and creativi- ing the event. Says 5th year student, Stacy eral, people put too much value on con-
ty to his students by example and by Womer, “These products were a lot nicer venience. I have been involved in feeding

6
The night would not have been possible with-
out our distinguished chefs (above and right).
Thanks Chef Mike Ditchfield (at podium above)
and students of the School of Hospitality.

probably over a million people, but to

bring all these people together with the
finest foods turns any meal into an event
with friends.” Farmers, he feels, need to
rise to the challenge of concentrating seri-
ously on marketing. How else are con-
sumers and chefs going to know what is
available and learn its true value? about each other’s needs and strengths and consciousness of each of us as a link in the
An event such as the Harvest Celebra- the synergy created by accessing and local “food chain.” As Chef Mike pointed
tion serves many purposes. PASA strives preparing all local foods. out, “We operate on W. Edward Deming’s
to break the barriers that separate produc- As a fundraiser, Lauren Smith would 14 points of total quality management,
er from consumer and vice versa, for the like to thank Lady Moon Farms for their
one of which is, ‘shop based on loyalty,
benefit of both. generous sponsorship, as well as the
trust and long-term relationships’.”
Creating consumer demand for local, patrons, donors and participants. The
sustainably produced foods is key to the Harvest Celebration was an exciting way Sounds like sustainable agriculture to me!
economic viability of local farms. Thus, to raise money as well as awareness for Thanks to one and all for a delicious suc-
the Harvest Celebration served up educa- PASA. Last but not least, the event creat- cess story and, hopefully, a taste of things
tion for consumers, students, and farmers ed a strong sense of community and a to come.
Below: John Hopkins, pictured here with
daughter Molly, contributed the beef enjoyed
EVENT SPONSOR that evening.
Special thanks to our Harvest Celebration Sponsor, Lady Moon Farms of Chambers- Bottom: PASA Director Brian Snyder, with wife
burg Pennsylvania, and Punta Gorda Florida. Tom and Chris Beddard began Lady Paula, enjoyed great food with great friends.
Moon Farms 1987 on a 22-acre farmette in Selinsgrove, PA. They moved to their cur-
rent location in Chambersburg in 1996. As demand for organics grew, so did their
operation in a very big way. They ventured to Florida in 1999, giving Lady Moon the
year-round availability that has made them a leader in the organic vegetable business.
Today Lady Moon Farms is the largest certified organic
vegetable farm on the East Coast, offering a full line of
vegetables. The Beddards decided long ago that
their motto would be “the finest produce, in the
sharpest package, every time.”
Tom & Chris are strong advocates for sus-
tainability. They were among the group that
first met to found PASA back in 1991, and have
been significant to PASA’s development ever
since. Special Thanks to Lady Moon Farms for
sponsoring our Harvest Celebration evening, and
their continued devotion and support.

7
Organic Farming Fights Global Warming
Continued from page 1
changes influenced by rising greenhouse
gas emissions. According to climatic
change models, agriculture could be seri-
ously affected by global warming, as an
estimated 20% of potential food crop pro-
duction is lost each year due to weather
patterns.
The data comes from the Farming Sys-
tem Trial (FST), the longest comparison
of organic and conventional corn-soybean
grain farming systems, while continuously
monitoring soil carbon and nitrogen lev-
els. Comparisons of three farming sys-
tems: a conventional cash-grain system; an
organic system using animals; and an
organic system without animals, were
originally intended as a five-year experi-
ment, on a leased 15-acre field adjacent to
the Rodale farm. The field was farmed
conventionally with corn and soybeans for
the previous 20 years. As FST results grew
more valuable, Rodale leased the field for
a second five-year term, and then bought
the land in 1991.
“Studies show an average increase in
soil carbon of about 1,000 pounds per
acre-foot of soil, or about 3,500 pounds of
carbon dioxide per acre-foot per year
sequestered. If multiplied over the 160
million acres of corn and soybeans pro-
duced nationally, 580 billion pounds of
carbon dioxide could potentially be
sequestered using existing low-input
organic farming techniques,” said an
Institute press release.
What does that mean in plain English?
Just one 320-acre farm going organic
equals 117 cars taken off of the road or
1,462,500 miles not driven, said Chris
Hill and Greg Bowman, editors at
Rodale’s NewFarm.org website. A typical
passenger car emits an estimated 10,000
pounds of carbon dioxide a year, accord-
ing to the U.S. Environmental Protection
Agency. Assuming that a car travels
12,500 miles a year, here is what New
Farm’s further calculations show:
n 160 million acres — all of the con-
ventional corn and soybean land in the
United States — going organic equals
58.7 million cars taken off of the road (25
percent of the total national fleet) or
733.75 billion miles not driven.
In a cubic foot of good productive soil one can find
the pattern of the laws which govern the universe —
laws before which political ideologies, manipulations
of currency, short cuts, and all manner of man-made
dodges become singularly silly and puerile.
— Louis Bromfield, “Malabar Farm,” 1948
n 431 million acres — all of the crop-
land in the United States — going organ-
ic equals 158,177,000 cars taken off the
road (more than half the national fleet) or
1.98 trillion miles not driven.
“Organic farming is an essential tool in
tackling air pollution,” Pennsylvania
Environmental Protection Secretary Kath-
leen McGinty said at the Rodale farm.
“Carbon dioxide and greenhouse gases are
the lifeblood of our economy. The envi-
ronment and economy come together in
agriculture.”
Also in attendance was Pennsylvania
Secretary of Agriculture Dennis Wolff. He
echoed McGinty’s optimism, saying that
recent growth in organic farming is being
driven by strong consumer demand for
more environmentally friendly foods.
“This presents a significant opportuni-
ty for Pennsylvania farmers, since they are
within one day’s drive of half the popula-
tion in the United States and 60 percent
of the population in Canada,” he added.
Rodale is teaming up with the two
state agencies to study future possibilities
and implications for organic farming in
the fight against global warming.
“Healthy Soil, Healthy Food, Healthy
People” is the motto of the Rodale Insti-
tute. Next year, the Institute will put that
belief to the test by starting a 4-year feed-
ing trial of laboratory rats eating grain
from conventional and organic plots in
the FST.
All FST plots were planted to oats in
2003. “Oats from the organic systems
were consistently higher in zinc, man-
ganese, boron and iron,” said Paul Hep-
perly, the Institute’s research manager.
“We feel that bodes well for showing the
differences in its nutritional value.”
So what’s the next step? Knowledge
transfer. Taking Rodale’s results and relat-
8
ing them to broader markets and applica-
tions, while also considering further
research. Are there ways to accelerate the
formation of organic material in soil, pre-
dict rates of carbon and other nutrient
sequestration? Other questions lie in pos-
sible production of manufactured soils for
expanded applications to mine lands or
conservation areas.
The Rodale Institute will also be con-
sidering organic soil management prac-
tices, which could ultimately lead to
landowners participating in carbon and
nutrient trading markets. These markets
would provide a financial incentive to
adopt organic soil management practices.
Presentation of the FST could have
profound implications to the future of
agriculture, climate change and protection
of natural resources. In noting this trend,
US Secretary of Agriculture, Ann Vene-
man said, “The technologies and practices
that reduce greenhouse gas emissions and
increase carbon sequestration also address
conservation objectives, such as improv-
ing water and air quality and enhancing
wildlife habitat. This is good for the envi-
ronment and good for agriculture.”
But what of the original FST ques-
tions? Rodale research is clear:
After years of conventional cropping,
soil organic matter levels are perilously
low. When crops are suddenly planted
without added fertility, depleted soil can’t
provide adequate nutrition. Yields plum-
met, especially with a hungry crop such as
corn.
When switching to an organic system,
don’t start with corn. Plant legumes or
small grains to both build soil and control
weeds. After two years of legume hay, the
soil will produce a profitable corn crop
without purchased inputs or undue sacri-
fice in terms of yield.
 Farm-to-School Program

Allegheny College Tastes college exploring the possibility of buying

locally in the future. “I think it’s a good
idea,” said student Kimberly Splendaria.

Bounty from Local Farms
By Maggie Fry-Manross
Allegheny College students, faculty
and friends tasted the bounty of Crawford
County, PA at a special dinner featuring
locally-produced foods. Food service
workers prepared for 925 diners using
meats, dairy products and produce from
around the region.
The menu featured steak soup, Chi-
nese cabbage crisp, parslied potatoes,
baked acorn squash, baked chicken, Ital-
ian sausage sandwich with peppers and
onions, burgers, salads, baked apples and
ice cream.
The local foods dinner began as the
senior thesis project of Desiree Pegg. In
the winter of 2003, Pegg approached
Environmental Studies Associate Professor
Eric Pallant with an idea to study the fea-
sibility of incorporating locally-grown
products into the food services system at
Allegheny College. She formed a commit-
tee to study the question and asked Envi-
ronmental Studies Associate Professor
Jennifer DeHart to serve on it, as well as
Nicky Mason of the French Creek Project
and Food Services Director Ron Simco.
Pegg then graduated and joined the Peace
Corps. But Pegg got the ball rolling and
the committee pressed on with what
became an increasingly complicated
undertaking.
The first obstacle to holding a dinner
for 925 people was the fact that one of
Allegheny’s three dining halls is closed for
Charles Gilbert, Executive Chef for Sodexho
Food Services at Allegheny.
renovation this year. Another snag was the
health department requirements. “It’s a
little different from what you can sell at a
roadside stand,” Simco said. “Many local
producers can sell to the general public,
but not to restaurants.” Producers have to
undergo a federal inspection before they
can sell to restaurants and institutions.
There is also a question of liability
insurance, which puts selling to institu-
tions out of the reach of most small farm-
ers. DeHart is working with some local
producers who are interested in forming a
co-op to help them meet some of these
requirements.
The students enjoyed sampling the
local foods and expressed support for the
“I wasn’t aware of the way farmers were
struggling against globalization. It’s
opened my eyes and made me more
aware.”
“I would like to see them use more
organic food,” said student Nicholas
Molinaro, “It’s healthier.” Molinaro was
particularly impressed by McCullough’s
Ice Cream, and he wasn’t alone. The ice
cream line extended half way around the
dining room.
“I think the student response has been
fantastic,” said Nicky Mason, a member
of the planning committee. “Student sup-
port is critical for this to become an ongo-
ing effort.”
No one is quite sure what the next step
will be. “We need to sit down and sort it
out,” Simco said. “The next step will cer-
tainly be easier than the first one.”
Copyright, Meadville Tribune, 2003, all
rights reserved. Reprinted with permission.
Heather Mikulas tosses an apple at
Slippery Rock University.
On October 6, Slippery Rock
University held a local food lunch
featuring produce from PLOW (Penn-
sylvania Local and Organic Works).
Heather Mikulus from the Macoskey

26110 Nanticoke Rd, Salisbury, MD 21801

Center at SRU was on hand to pass
out organic apples from Kretsch-
Ph/Fx: 410-546-8480 • Cell: 410-603-6553 •Email: ubuubok@dmv.com
Connie & Pat Dolbey
mann Farms. Once students heard
how a typical apple might travel
• Growers of quality vegetable & herb transplants for market gardeners
& large scale growers since 1985.
3000 miles and be sprayed five times
• Ability to custom-grow your variety choice for your planting date.
before reaching their plate, they
Ideally suited to start-up CSAs. couldn’t resist tasting a local organic
• Certified organic by MD Dept. of AG. apple harvested at the peak of per-
“Flying Mother Nature’s Silver Seed To A New Home In The Sun.” Neil Young, after the goldrush fection!

9
 Farming for the Future Conference

What’s Happening? such as ginseng and chestnuts, all of which

By Heather House
Mark your calendars! The 2004 Farm-
ing for the Future Conference, Pathways to
Prosperity: The New Face of Agriculture is
coming to the Penn Stater Conference
Center in State College, February 5–7.
This newly expanded three-day format
now includes a pre-conference day on
Thursday. The pre-conference will offer
workshops in four tracks; New and Begin-
ning Farmers, Women in Agriculture,
Small Ruminants, and Timber Framing.
These workshops have limited registra-
tion, so sign up early!
Whether or not you attend the pre-
conference you will want to be at the Penn
Stater Thursday night for dinner and an
address by Canadian farmer Percy
Schmeiser (www.percyschmeiser.com).
Schmeiser will chronicle his modern
David vs Goliath tale focusing on his legal
battle with Monsanto. The case revolves
around a patent violation brought by
Monsanto versus Schmeiser, when geneti-
cally modified rapeseed cross-pollinated
hundreds of acres of his own crops, thus
ruining over 40 years of seed saving work.
Details of his story will be unfolding at
the time of the conference since Schmeis-
er will have just had his case heard by the
Canadian Supreme Court.
Friday will be kicked off with a dynam-
ic opening address by world-renowned
business mentor, Paul Hawken (see article
below) and end on a hopeful note with
closing remarks by Anuradha Mittal, co-
director of Food First/Institute for Food
and Development Policy.
Once again this year there will be a
variety of workshop topics from which to
choose. We are offering over 60 work-
shops on sustainable farming techniques
(dairy, livestock, fruits, vegetables, &
crops), farm policy & activism, market-
ing, on-farm research, and much more!
Of course along with these workshops,
come great presenters. We look forward to
hearing from Gunther Hauk, Mary-How-
ell and Klaas Marten, Gearld Fry, Eliza-
beth Henderson, Brian Halweil, Jim &
Lee Ann Van der Poole, Ken Midkoff,
Jack & Ann Lazor, Jan Jarrett, Vicki Dun-
away, Eero Ruuttila, Paul & Sandy Arnold
and many of our own talented PASA
members.
Other highlights include a focus on a
new workshop track this year, the emerg-
ing topic of agro-forestry. Workshop top-
ics include riparian buffers, maple
sugaring, and production of cash crops
add value to your land and put $$$ in
your pockets. These workshops are being
offered in conjunction with the Penn State
School of Forestry and USDA National
Agro-forestry Center.
The American Pastured Poultry Pro-
ducers Association (APPPA) is hosting
their annual meeting in conjunction with
the PASA conference, so APPPA members
will also offer a pasture poultry “track”
from Beginning Pastured Poultry to Small
Scale Pastured Poultry Processing, anyone
interested in poultry production is sure to
find tons of relevant information and
opportunity to ask questions of those who
know!
Also look for an expanded Youth Pro-
gram to include the popular K–7 program
and new this year — the teen “PASA
Future Farmers” program for 8th through
12th graders.
Look for your full conference brochure
in November. Also in November, full con-
ference information and online registra-
tion can be found on PASA’s website at
www.pasafarming.org.
For information on conference spon-
sorship and trade show exhibiting, contact
Lauren Smith at PASA Headquarters
(814) 349-9856 or lauren@pasafarming
.org.

Hawken also founded several of the first natural food compa-

SPEAKING OF KEYNOTERS
By Heather House
Paul Hawken
PASA is pleased to welcome Paul
Hawken, opening keynote speaker for the
13th annual Farming for the Future Confer-
ence, February 5–7 2004 (see “What’s Hap-
pening” above), Hawken, a noted author and
business-minded environmentalist may also
be recognized by his various ventures as lecturer and consult-
ant.
Others may be familiar with Hawken’s business persona,
founding Smith and Hawken Trade, a gardeners’ mail order
business over a decade ago, which offers goods and furniture
that support sustainable agriculture production and harvest.
nies in the U.S. that relied solely on sustainable agriculture
methods.
It is likely that Hawken is best known as author of several
books including, Growing a Business, The Ecology of Com-
merce, and Natural Capitalism, in which he has conveyed his
view of challenging the status quo of the corporate treatment
of humans and the environment. The popularity of Hawken’s
books has led to his work with business and government lead-
ers. He has been able to use his vast knowledge and experience
as co-chair of The Natural Step, a non-profit educational foun-
dation that assists businesses and organizations in creating
long-term commitment to environmental sustainability as a
core part of their overall policy and practices.
Having lived several years on his grandparents’ farm in the
Central Valley of California as a child, Hawken knows the
Continued next page

10
KEYNOTERS…
Continued from previous page
issues that face agriculture. For sustainable
farmers and businessmen who choose to
be “ecologically and socially accountable”
but are told their practices make for
unsound business, Hawken delivers a
message based on experience and savvy
business management skills.
Anuradha Mittal
Closing keynoter
Anuradha Mittal, a
native of India, is cur-
rently the Co-Director
of the Food First/Insti-
tute for Food and Devel-
opment Policy, a leading progressive think
tank and education-for-action center
focusing on food as a human right. The
Institute’s work is aiming to reshape our
global food system, in efforts to make it
more socially just and environmentally
sustainable.
Certified by PCO
Mittal’s global knowledge stems from
her formal training as a political scientist
Mittal’s articles dealing with issues of
sustainability on a global scale, centered
in India and England. She has also been a on issues of trade, women in develop-
visiting scholar at UC Berkeley and has ment, economic and human rights and
taught at the New College of San Francis- food security have appeared in major
co and Dominican College of San Rafael.
newspapers nationwide. She has also
Mittal’s other work includes coordinating
authored several works related to these
the national campaign, Economic Human
topics and served as co-editor of the book,
Rights: The Time Has Come! Through this
campaign, Mittal was able to organize sev- America Needs Human Rights. Mittal’s
message will resonate strongly with con-
eral Congressional hearings focusing on
growing hunger and poverty issues, as well sumers and farmers alike who seek to
as increasing losses of family farms in the rebuild local food systems from the farm
United States. up.
HELP PASA THROUGH A SILENT AUCTION DONATION
February 2003 set the stage for a successful Silent Auction tradition for the
PASA Conference! Great excitement was generated at the auction tables last Feb-
ruary — guests bid on a unique array of items including original art, weekend get-
aways, creative food packages, autographed books, a timber frame building, a CSA
subscription, and more! Help us assemble some terrific items to be auctioned off
for 2004. It’s a great way to contribute to the cause. If you have contributions for the
Silent Auction, we would love to hear from you. Contact Lauren Smith at the PASA
headquarters.
POULTRY MAN
Eli M. Reiff 570-966-0769
922 Conley Road • Mifflinburg, PA 17844
Scalder — (above center) 42 gallon rotary, gas fired with auto con-
trol temp timer. 34,000 BTU, all satinless steel. $1,895.00
3
Mechanical Plucker (above right) — ⁄4 HP motor, motor totally
enclosed. 10:1 Gear reduction, 27” diameter, stainless steel with
shower. $1,395.00
ALSO AVAILABLE
Manual Scalder — Hand dunk birds. 42 gallon, 45,000 btu.
$695.00
11
Raw Milk…
Continued from page 3
Company, LLC produces the only certi-
fied organic raw milk in the USA that is
shelf legal.
Mark’s presentation focused on the
health benefits and safety of raw milk.
OPDC sells raw milk products such as
milk, butter, cream and colostrum all over
the country and around the world.
McAfee stated that human pathogens gen-
erally cannot grow in clean raw milk and
in fact it is pasteurization that inactivates
safety mechanisms, which can trigger
pathogen growth. Lactoperoxidase, lacto-
ferrin, fatty acids and other active ele-
ments keep raw milk safe and provide
healthful benefits.
OPDC’s safety principles include:
• Batched production runs
• Frequent testing
• Milk chilled rapidly to below 38
degrees & continuously kept cold
• Milk & processing equipment is kept
clean
Their cows are free from antibiotics,
raised on pasture and are kept in a clean,
low stress environment. They use a mobile
milking barn outfitted with industry stan-
dard equipment to take the milking to the
cows. Mark sees their niche as an answer
to NAFTA (North American Free Trade
Agreement). They have 100% of the
organic raw dairy product market in the
Pacific rim. Mark says they are creating a
product that really is what it says it is and
stresses that we in Pennsylvania have the
groundwork to make progress here in this
state.
Bobby McLean, Director of the PDA
Bureau of Food Safety and Laboratory
Services, wants to ensure the product is
safe. McLean stated that he has received
lots of letters regarding the recent raw
milk controversy. He also pointed out that
PDA will not prevent the sale of raw milk
to anyone, but wants to be sure raw milk
is safe and was happy to have this open
forum to clarify the PDA’s position.
McLean continued to say that “The
PDA must enforce current regulations
that were put into law in 1935.” Their
main concern is that producers go
through the raw milk permitting process.
This will allow the state to maintain
records and monitor sanitation. McLean
pointed out that he and the PDA are very
willing to help and work with producers.
Fellow PDA Milk Sanitary and Super-
visor for Regions 5 & 6, Roy Malik,
detailed the current raw milk permitting
process in Pennsylvania. He reports to be
processing 2–3 permits per week. (There
are currently 42 permits issued in the
state, 6 new permits pending and 40
requests) The permits are available at no
cost, but other costs stem from tests that
are required to receive the permit
These tests required include:
• Annual tests of TB and Brucellosis
• Johne’s test and program
• Twice a year tests on water
• A monthly milk test (standard plate,
choloform, growth inhibitors, and
somatic cell count). This test must also
be conducted through a state moni-
tored lab.
Two types of raw milk permits exist in
PA. 1) Customer Container Permit: the
customer brings his or her own container
to the farm to be filled. Malik did caution
against use of plastic containers. Plastic is
difficult to clean. Instead, he recommends
using glass containers. This permit also
requires that all sales be at the farm. 2)
Prefilled Container Permit: requires a sep-
arate room for filler and capper equip-
ment but the milk can be sold anywhere
within Pennsylvania.
Permitting regulations for small rumi-
nants, such as sheep and goats also fall
under the same regulations as cows. How-
ever, there is an exemption for one cow. If
you have only one cow, you do not fall
under any regulation. Roy Malik had high
praise for raw milk producers that he
works with. He also mentioned that there
has only been one case of illness in PA
with possible ties to raw milk since the
permitting process began.
Malik also detailed some of the inven-
tive ways some goat producers handled
the pressure their customers were placing
on them for various raw milk products
that couldn’t be sold legally. The goat milk
producers got together and created a
recipe book on how to make items such as
cheese, yogurt and ice cream, while some
even gave a discount on milk if they pur-
chased multiple gallons.
The afternoon panel discussion also
included comment from Jerry Brunetti
from Agri Dynamics and Dr. Carlton
12
Bobby McLean addresses the crowd.
Busko, MD. This well-rounded panel
answered questions from the audience and
gave various viewpoints and insights on
the issue.
Tim Wightman discussed briefly how
he setup his LLC company. He suggested
calling your state securities office or a
lawyer familiar with securities. This led to
a question about liability insurance, and
Tim pointed out that an LLC may save
your farm because an insurance company
will go for your property.
When asked about whom their cus-
tomers are, Tim and Mark both said they
cover a wide demographic and touted the
power of word of mouth advertising. For
Tim, once he reached 85 customers,
things just snowballed.
Roy Malik cautioned that a majority of
new raw milk licensed producers go out of
business within 1 to 2 years, which reflects
just how difficult dairy farming can be.
But Jerry Brunetti pointed out that the
times are changing, for the last 50 years
food was viewed as a necessary evil, but
now more and more people are looking
for farm fresh food alternatives such as
raw milk.
As the day was winding up, there
seemed to be a feeling that this was a step
forward. A step towards an understanding
on every side and a future where the play-
ing field has been leveled, allowing con-
sumers the freedom to choose the kind of
food they wish to eat, and farmers the
freedom to farm the way they and their
customers want them to. We are going
forward, but you can see we have a long
way to go and miles before we sleep. I
wonder…If we use Bossy the cow in
PASA’s logo, can PASA start selling raw
milk under the one cow exemption? Just a
thought.
 Farm-Based Education Program
A Picture Perfect End
to Another Field Day Season
By Steve Gilman,
NEON Managing Director
The approximately 150 participants
who made it to the Field Day at Eric and
Anne Nordell’s Beech Grove Farm on
Columbus Day were in for a real treat.
The sweet Indian summer day was in peak
foliage; the state-of-the-art organic pre-
sentations were highly informative and
the delicious homegrown lunch all
amounted to a highly enjoyable day.
The final field day of the season was
intended to detail research underway on
the Nordell’s farm and was co-sponsored
by PASA, NEON and NOFA-NY.
NEON (North East Organic Network,
see website at www.neon.cornell.edu) is a
multi-disciplinary organic research project
funded by USDA and housed at Cornell
University. Comprised of researchers,
extension educators and farmers from
Maine to Maryland and west into New
York and Pennsylvania, working together
to conduct organic research and improve
its delivery to farmers, NEON has
embarked on a two-year study of regional
organic farms.
NEON’s research includes the
Nordell’s Beech Grove Farm as one of 11
“focal farms” being investigated. Two
other farms in Pennsylvania — Spiral Path
and Paradise Organics are also included.
The Nordells’ focus on intensive crop
rotations and cover cropping to reduce
weed pressure and encourage moisture
retention. This system has reduced weed
pressure so much that they can experi-
ment with alternative tillage techniques
like mulch tillage, ridge tillage and no-till.
Eric Nordell led the field day partici-
pants on a tour of the farm. He described
Anne and himself as “cover crop farmers”
as well as cash crop farmers as this is a key
concept to their farm management. Their
focus on soil building, soil moisture reten-
tion, alternative tillage and weed control
practices using fine-tuned cover crop and
fallow rotations is just as
important as their crop pro-
duction techniques. The
resulting high quality crops
and intricate rotation scenar-
ios were demonstrated for all
to see.
Periodically Lou Johns
and Robin Ostfeld of Blue
Heron Farm, another NEON
focal farm in Lodi, NY,
described comparable prac-
tices at stops along the tour.
One such practice at Blue
Heron, includes a permanent
bed system with sod paths
and use of wood chips to Eric Nordell describes research being conducted on the Beech
Grove Farm.
build soil organic matter.
The day was packed full of research crop rotations, crop diversity and cover
and methodologies being used in crops to reduce the severity of pests and
NEON’s studies detailed by various pre- weeds; a nutrient budgeting tool to assist
senters. Cornell researcher and NEON farmers in balancing soil amendments;
team member, Laurie Drinkwater, pre- cover crop field trials to determine how
sented the methodology and early results they affect fertility and pests on organic
for her nutrient balancing project. When farms as well as efficacy tests of organical-
complete, farmers will have a useful tool ly accepted pest control products.
for determining how much compost, On the economic side, Cornell econo-
cover crops and other nutrient sources are mist and NEON team member David
needed to meet a crop’s nutritional needs Conner is developing enterprise budgets
together with how much is removed by and farm business management informa-
specific crops to help balance fertility tion from established farms to help farm-
inputs. ers evaluate farm success based upon
Ron Hoover, Penn State on-farm holistic organic farming goals and objec-
researcher, shared information concerning tives.
soil temperature studies, which is compar- Detailed Case Studies including man-
ing the Nordell’s no-till and ridge-till sys- agement practices of focal farms’ and
tems. A presentation by Jason Kahabka detailed results will be published at the
from Cornell’s Soil Health Project Work conclusion of the project in 2004.
Team described the chemical-physical- If you were unable to attend the field
biological aspects of a healthy soil and day, but would like more information on
demonstrated a rainfall simulator devel- this research, be sure to attend the Farm-
oped by soil scientists to gauge soil aggre- ing for the Future Conference in February.
gate stability. NEON team members and the Pennsylva-
One goal of this research is to develop nia focal farmers will highlight detailed
decision support tools to improve organic research results of the project at a work-
farm management. These include a rota- shop presentation at the upcoming PASA
tional planner to illustrate ways to use conference.
13
 Regional Marketing — Southwest
Farmers Market
Proving to be a Hit
By Chris Crytzer
Thanks to Focus on Renewal (FOR)
and the Pennsylvania Association for Sus-
tainable Agriculture, McKees Rocks, a
suburb west of Pittsburgh, now has a
farmers market. The market began in July
and continues every Thursday until
November 20, at the entrance to McKees
Rocks Plaza and is open from 11:30 am to
2:30 pm.
David Eson, director of southwest pro-
grams for the state agricultural group, said
most markets are held in the evening
hours. The afternoon hours make the
McKees Rocks site unique, so that seniors,
families and employees on their lunch
break can take advantage of the fresh pro-
duce.
First-timer Ann Heller, of Kennedy,
read about the farmers market in her
church bulletin. At last week’s sale, she
bought corn and cucumbers and said
she’ll be back for the good deals and fresh
produce. McKees Rocks resident JoeAnna
Magnone said, “It’s the best thing that
ever happened around here.” She bought
corn and 10 pounds of hot peppers.
When asked what she planned to do with
that many hot peppers, Magnone said,
“Fry them up and freeze them so I always
have them.”
Doyle Freeman, a full-time farmer
from Cherry Tree, Cambria County, plans
to make the trip every week. He and his
children, Rachel and Jeff, were selling
collards and kale for $1 a bunch; yellow
squash and zucchini three for $1; blueber-
ries; honey; and a variety of meats, stored
in a freezer. “We sold out of tomatoes in
45 minutes,” he said. “We’ll bring more
next week.”
Rain or shine, the farmers bring what’s
ripe, often picking the fruits and vegeta-
bles just before they make the trek from
Cherry Tree, Sandy Lake, Parker, Valencia
and Eighty-Four. Last Thursday there
were three vendors; however, two addi-
farmers and volunteers sold the fruits and
vegetables at a farm stand in the McKees
Rocks Shopping Plaza parking lot.
“It’s wonderful for the community.
Having it here is very convenient,” she
said. “We hope it’s going to grow and
tional farmers are expected to sell their grow.” Jack Muhr, mayor of McKees
produce once its ready. Freeman said, Rocks, said the farmers market is a “plus”
“People are coming out. So far we’re get- for McKees Rocks. “I feel it’s a great move
ting good community support.” He said on the part of FOR It’s a great conven-
he and fellow farmers look forward to the ience to the residents of McKees Rocks.”
customers who come back each week. FOR hopes the market will help resi-
“Why do people come to a farmers’ dents and farmers. Local residents who
market? “They’re looking for fresh pro- don’t own a car can now purchase a vari-
duce and to talk to the farmers,” Freeman ety of nutritional foods without having to
take a bus or find a ride to nearby grocery
It’s wonderful for the store and farmers may be able to sell all
their fruits and vegetables before they wilt
community. Having it and end up in a compost pile.
Czyrnik said expectant and new moth-
here is very convenient. ers who are eligible for the Women,
said. John Lomack, of Ingram, intends to Infants and Children program may use
come every week. He bought items not produce vouchers at the McKees Rocks
only for him and his wife, but also for his farmers market. The vouchers are being
home-bound neighbors. distributed at WIC offices. Allegheny
According to Sister Barbara Czyrnik, County senior citizens who received pro-
associate director of the FOR community duce vouchers may continue to use them
center, this farmers market is different at the Farmers’ Market; however, no more
from the farm stand held in years past. For senior vouchers are available through
one, it’s bigger, and the farmers truck in FOR.
their own produce and do the selling. Pre- Chris Crytzer is a freelance writer. Copy-
viously, the Greater Pittsburgh Commu- right, Pittsburgh Post-Gazette, 2003, all
nity Food Bank purchased items from rights reserved. Reprinted with permission.
Southwest “In the Works” — By David Eson
PASA’s Southwest Regional Marketing program includes the following counties:
Allegheny, Armstrong, Beaver, Butler, Fayette, Greene, Indiana, Washington, and West-
moreland. Check this listing for projects ‘in-the-works’!
n–Farmer to Chef Networks — Farmers, are you looking for new business opportu-
nities? Chefs and grocers, do you need local farm products for your seasonal menus and
displays? If you are interested in either buying or selling local products, contact me for
more information.
n–Buy Fresh, Buy Local Campaign — In October, Giant Eagle will begin displaying a
Western Pennsylvania Buy Fresh, Buy Local label in at least 40 of their stores.The label will
highlight organic potatoes grown by the Pennsylvania Local Organic Works (PLOW)
cooperative based out of Zelienople.
n–Farmers’ Market — The McKees Rocks farmers market has gone well over the sum-
mer with more and more residents coming out to buy the only local produce, meats, and
flowers in town. The market is on Thursdays from 11:00 am to 2:30 pm at the entrance to
McKees Rocks Plaza. Continued on page 18
14
 Regional Marketing — Southeast

Come Back Soon Lamonte!

By Ruth Sullivan
I had the privilege of working with
Lamonte Garber for only a short while.
But as so many others before me, I came
to rely on his quiet support, gentle smile
and practical wisdom. For the past ten
years, Lamonte has been a mainstay at
PASA, a quiet presence that helped bring
this organization from conception to
maturity. Lamonte has filled many roles
for PASA - founder, lifetime member,
longtime board member, executive com-
mittee member, interim executive director
and finally, the first director of southeast
programs.
Kim Miller, PASA’s President, reflects,
“Lamonte is one of the most modest lead-
ers that I have ever worked with. In an
organization with many diverse personali-
ties, Lamonte was always able to bring
people together for a common purpose.”
In the world of nonprofits, where some-
times credit is all you have to show for
your work, Lamonte bucked tradition and
was never eager to claim his own accom-
plishments. “Lamonte was very willing to
shine the spotlight on others. He had a
rare talent for working cooperatively with
people from differing backgrounds and
getting them to pull together,” says Kim.
After almost a decade of dedicated
service, Lamonte, his wife Marcy, and
their two girls, Maddy and Maia, have
moved to Hopewell, New Jersey so Marcy
can finish her masters degree at Westmin-
ster Choir College. Lamonte reports that
he is enjoying idyllic Hopewell where he
works part time, takes care of their two
girls, and basically tries to “stay out of
trouble”. “Hopewell seems to be ground
zero for organic and sustainable agricul-
ture here in NJ. I’m happy to report that
PASA is held in high regard, and that
alternative agriculture is alive and kicking Lamonte Garber, wife Marcella, and daughters
Maddy and Maia enjoy some R & R.
across the river.”
Lamonte and family will be returning a great ride so far over the years with
to their home in Lancaster City after PASA. I’m looking forward to new adven-
Marcy’s year of schooling is finished next tures in the years to come.”
summer. When asked what the future Thank you for everything, Lamonte
might hold, Lamonte remarked, “It’s been and come home soon!

Southeast “In the Works” — By Ruth Sullivan

PASA’s Southeast Regional Marketing program includes the
following counties: Berks, Bucks, Chester, Delaware, Lancaster,
Lebanon, Lehigh, Montgomery, Northampton and Philadelphia.
n–Farm Business Planning Workshop: Want to learn how to
write a business plan for your farm? Jeff Hyde from Penn State
Cooperative Extension is putting on a special workshop for PASA
members on December 18th, from 10:00 am – 3:00 pm at the
Morgantown Village Library, 207 Walnut Street, Morgantown.The
workshop, entitled Farm Business Planning: A Primer, will cover
the financial, production, marketing, and human resources por-
tions of crafting a business plan for your farm. There is a $25 fee
for the class, which includes lunch and a workbook for partici-
pants to take home. Please call if you’d like to attend.
n –Farm-to-School Networking Meeting: Interested in
bringing local food to a college or university near you? Heather
House, PASA’s Farm-to-School Coordinator, and I are co-hosting a
networking meeting in the Southeast to bring together farmers,
college/university food service personnel, and interested stu-
dents and faculty on December 9th. Food Service Directors and
farmers will come together to share opportunities and obstacles
to local purchasing, professional expectations, producst avail-
ability, and pricing structure. The event will be held from 4:00 –
6:00 pm at West Chester University’s Graduate Business Center.
Those interested in attending should RSVP to Heather House at
the PASA Headquarters.
n–Farmer-to-Chef Network Meeting: Brian Moyer, PASA
Board Member and pastured poultry farmer, and I held a well
attended first meeting for the southeast farmer-to-chef network.
The 15 attendees produce pastured beef, pork, poultry, veal and
lamb; rabbits; ice cream; raw milk and cheese; mushrooms;
berries; heirloom tomatoes and chili peppers; tree fruits; and
honey. We discussed working together to sell to restaurants in
the region, including Normandy Farm in Montgomery County.
(Brian and several other attendees jointly fill the chef’s order for
45 pastured chickens a week, both fresh and frozen. Brian coor-
dinates the order, delivering all the birds each Thursday.) The
next meeting will be held on Monday, December 1st from 7:30 –
8:30 pm at the Chester County Cooperative Extension Office at
Continued on page 18

15

By Gayle Morrow
If you can’t imagine being excited
about cheese and cheesemaking, then
you’ve likely not talked with Jim
Amory, owner and manager of the
LeRaysville Cheese Factory in eastern
Bradford County.
“There’s been a dynamic growth in
farmstead cheesemaking, especially in
New England,” Amory says. “There is
an enormous ethnic immigration along
the Eastern seaboard, with a great
demand for specialty cheese. The state
(Pennsylvania) is totally uninterested in
those markets and those opportunities.”
Not so for Amory. Since the begin-
ning of his relationship with the factory,
then owned and operated co-operative-
ly by several Amish farmers, he has been
caught up — a bit serendipitously — in
the business of cheese. He admits to
knowing “nothing about cheese-making
or marketing” at the outset, and
explains how he became involved.
In the early 1960s, a group of Amish
farmers had moved to the LeRaysville
area. Some time later, two of the coun-
ty’s canned milk factories (there were 40
creameries in Bradford County just 100
years ago) closed, leaving several farm-
ers in a bind. Over the course of 18
months or so, some of the Amish farm-
ers built a cheese factory to take up
some of the milk market slack. They
made raw milk cheddar with the tradi-
tional black wax coating. They did this
for five years, with no electricity, selling
cheese locally and in Manhattan, of all
places. The group had cheese in Bloom-
ingdales, at one point, Amory relates.
But the factory struggled. There
Membership
Business Member Profile:
An Interview with Jim
Amory of LeRaysville
Cheese Factory
were ongoing problems with produc-
tion; a series of non-Amish managers; a
failed co-op. Throughout it all, Amory,
who was then a struggling organic
sheep farmer in the area, remained
interested, did research, and kept in
touch with what was happening. When
in 1987 the old steam engine that had
been the power source failed, Amory
bought a boiler.
“And that made me the manager,” he
says with a laugh.
It became clear quite quickly that
making just one kind of cheese was not
the ideal situation. So the next purchase
was a pasteurizer, leading to the produc-
tion of cheese curds and some “quick
money.” Financial and supply problems
continued to plague the business —
Amory considered filing Chapter 11 at
one point, but as local marketing tech-
niques and outlets improved and
opened up, and “we learned to stay out
of the gourmet industry,” the business
turned around. Today LeRaysville
Cheese uses about 6,000 pounds of
milk a day.
“We do a lot of cutting and packing
for a lot of ‘mom and pop’ stores,”
Amory says. “We’re also making some
Brazilian and Portuguese cheese for a
community in Newark. We have want-
ed to find markets that would allow us
to process a lot of milk and keep some
people in business.”
It’s working.
For more information about LeRaysville
Cheese Factory, call 800-859-5196.
16
n What is unique about your business?
If there’s something unique about this
factory, it is that we’re trying to make
good cheese from good milk. We’re selling
a lot of cheese in all the little towns that
have grocery stores. We also do mail order.
We’re competitive and the key to that is
doing our own distributing. We do well in
college town co-ops — those places are so
mistreated by their other distributors! It is
enormously difficult to get into the big
chains and totally out of the realm of pos-
sibility for a business this size.
n Why did you join PASA?
I like the concentration on marketing -
marketing is the key — and the emphasis
on people. Another thing I like about
PASA is they’re concerned with it ALL —
not just organics. We’re all in the soup
together and PASA doesn’t isolate. It’s all
part of the puzzle. Everyone in this busi-
ness gets just overwhelmed at times and
it’s good to have an organization with
some stability.
n How has your membership been a
benefit to your business?
Part of it is, I just love the people (in
PASA)! The staff are just so sharp! The
organization is very unusual in its ability
to deal with the establishment in a non-
confrontational way. PASA is really influ-
ential because it knows how to deal with
people; there is room at the table for
everyone, and obviously we’ve sold cheese
at the conference.
n What does the term “sustainable”
mean to you and how do you incorporate
that into your business?
There are people promoting the word
as “the bottom line.” It is also longevity —
Continued next page
 Continued from previous page
other things become more important than
cash flow. There have been other civiliza-
tions that did not know how to deal with
the destruction of the soil. You have to
have people on the land who are familiar
with it, and that means keeping people on
the land. Certain attitudes in a lot of
farmers and farm organizations about the
fewer people on the land the better is just
poison. There are social benefits to small
communities and I am a believer in com-
munities.
n What do you see as some of the criti-
cal issues facing agriculture and ag-relat-
ed businesses today?
It is the marketing and processing sys-
tem, but mostly the marketing and
monopolization of it. Half of the world’s
population are peasants, and as the so-
called free trade barriers are broken down,
Farm Show Time is Just Around the Corner
By Michele Gauger
The PA Farm Show in Harrisburg is
coming January 10–17, 2004. The pre-
miere indoor agricultural event in Ameri-
ca welcomed over 800,000 visitors last
year in the expanded eight-day format.
One reason the Farm Show attracts so
many visitors is it has something for
everyone, both farmers and non-farmers.
It provides an atmosphere for everyone to
walk through, observe and educate them-
selves on various areas of agriculture.
Name ........................................................................................................................................................................................................................
Daytime Phone ............................................................................
n Yes, I will help staff the PASA booth at the 2003 PA Farm Show
n I am available only the dates/times indicated below
n I can help and am flexible. Let me know when you need me
n Sorry, I can’t help this year, but I’d like to volunteer in the future
Saturday, Jan 10
n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm
Sunday, Jan 11
n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm
Monday, Jan 12
n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm
Tuesday, Jan 13
n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm
those people are forced into cities. People
are designed to live in communities, and BUSINESS MEMBERS
they have to find a meaningful place in ARE IMPORTANT TO PASA!
society. Farmers are being lectured about PASA Business Members play a key role in
too much production, too many cows. the Association. These farms and busi-
People who are ashamed of their abilities nesses are committed to working with
do not fight well for their rights. We need other progressive members of the busi-
to raise the self-confidence (of farmers) ness community in the struggle to pro-
that what they’re doing is important. tect and preserve Pennsylvania farmers
and farmland.
n What do you see as the connection New Business Members
between sustainable agriculture and the Fall 2003
consumer? EverPower Global
It’s pretty clear from the farm stand- Corporation
point that farmers are getting short- New York, NY
changed by this food system. If it (the McGinnis Sisters
system) would be content with a reason- Special Food Stores
able rate of profit, prices would go down Pittsburgh, PA
and people would buy more. We have
Spring Run Natural Foods
really got to start dealing with the whole Kennett Square, PA
issue of monopoly in this country.
PASA has had a presence at the Farm the informational booth at Farm Show
Show for 10 years now! This year come 2004. Please review the chart below to see
celebrate with us January 10–17 by volun- how your schedule best fits the available
teering at the PASA booth, intended to time slots. Then — mail, fax or call with
provide visitors information on the your interest and availability. If you’d like
importance of sustainable agriculture. to learn more about what volunteering at
Over the years PASA has seen an increased the Farm Show entails, please call Michele
interest in our mission and programs at the PASA Headquarters.
while chatting with the public. We hope Thank you very much for your time
2004 is no different. and consideration. We hope to hear from
We want you! We are looking for you and look forward to seeing you at the
enthusiastic PASA members to help staff Farm Show.
Evening Phone .............................................................................................
Wednesday, Jan 14
n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm
Thursday, Jan 15
n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm
Friday, Jan 16
n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm
Saturday, Jan 17
n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm
17
Southwest… full color Buy Fresh/Buy Local logo for producers who have contacted me regard-
southeastern PA. We are looking for farms, ing the pastured products directory, I am
Continued from page 14
n–Grass-Based Networks — Farmers
restaurants, food coops, farmers’ markets, still looking for more folks to include. If you
CSA’s, and small independent grocery raise beef, poultry, pork, or lamb on grass, or
and consumers unite! Grass farmers look-
stores in the SE to join our campaign in sell milk, cheese, eggs or yogurt from grass
ing for direct marketing opportunities for
2004. If you become a campaign partici- fed animals, I want to include you in the
their pastured products, please give me a
pant, we will include you in our expanded directory. If you are a consumer, contact me
call. Hey consumers, want a lean meat, rich-
Local Food Guide and website (www.buylo- and I will be happy to send you a copy.
flavored milk, or real eggs produced locally?
calpa.org) and provide materials such as Let’s Work Together
Call me for farmers in your area raising
point of purchase cards, bumper stickers, I want to hear from you. Contact: Ruth
grass-fed products.
and graphics for advertising. Sullivan, Director of Southeast Programs,
n–Pastured Products Directory: Thank
Let’s Work Together
PASA, PO Box 755, Kimberton, PA 19442;
I want to hear from you. Please contact:
you to the pastured meat, poultry and dairy 717-917-3731; ruth@pasafarming.org.
David Eson, Director of Southwest Pro-
grams 412-997-2343, david@pasafarming
.org

Southeast…
Continued from page 15
601 Westtown Rd, Suite 370, in West
Chester. The meeting will focus on Chester
County restaurants that want to buy locally.
If you are a farmer or a restaurant
owner/chef interested in participating, let
me know.
n–Buy Fresh/Buy Local Campaign: By
now most of you have seen our beautiful,

18
 BALD EAGLES
By Sally Roe
In the last few months, bald eagles have been sited in our part of
Pennsylvania, the Endless Mountains of north central Pennsylvania,
near the New York border. A friend saw one as she was driving
along a road and my son and I saw one as we were driving along a
major local road, Route 14. Since they usually live near bodies of water
we wondered why they were here. It turns out that there are nesting
pairs near a large reservoir west of us. As we approached, the eagle
was in the middle of the road and took off with a large piece of what
looked like road kill hanging from his talons. Since we knew eagles pre-
ferred fish, we wondered what else they might be eating so far from
their homes and so we did some investigating!

WHAT DO EAGLES EAT?
They eat fish — more than half of
their diet. Fish are eaten either live or
fresh. In addition, they eat birds and
small mammals — either live or fresh.
Dead animals found and eaten are called
“carrion.” Our eagle had most likely
found a victim of Route 14’s traffic, for
its dinner.
HOW BIG ARE THEY
AND WHAT DO THEY LOOK LIKE?
This bird looked enormous — its
wingspan looked almost as wide as the
width of our car. On investigation we
found that they can be up to fourteen
pounds and have a wingspan of up to
seven feet! Sometimes you may see one
and not know it is a bald eagle. Only
mature bald eagles have the white,
“bald,” head. Younger eagles, start out
dark brown all over and may have varying
amounts of white in the brown. At five
years they are adults and have the
“bald” head.
OTHER INTERESTING FACTS
Their eyesight is five times as keen
as a human’s. Since they need to be able
to see further than the middle shelf of
the refrigerator at dinner time, this is a
good thing.
Their nests are made of sticks and
may be lined with grass and moss. Since
they are five feet wide and two feet high,
you might be able to sleep in it, but your
mattress might be softer.
They can live for thirty years or more.
DID YOU KNOW…
The bald eagle was chosen as our
national bird in 1782. But Benjamin
Franklin favored another Pennsylvania
native, the wild turkey, as our national
bird. He thought its habit of living
together in flocks was a better symbol
of the UNITED States than the solitary
eagle. What would you think of having the
turkey on quarters and dollar bills?
SUSTAINABLE
AGRICULTURE CAN HELP THEM
After World War II, many farmers
started using a chemical known as DDT
to control crop pests and improve crop
production. Unfortunately, when eagles
ate prey which had eaten crops treated
ACTIVITY: Can you unscramble the names of
these birds which are endangered in Pennsylvania?
ROPYES
_ _ _ _ _ _
N I P R E E G E R C L O FA N
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _
STEAL TINTREB
_ _ _ _ _ _ _ _ _ _ _ _ _
with DDT, or when they came in contact
with DDT in other ways, they were not
able to absorb and use calcium. This
meant that the eggs they laid had thin
shells and often broke before they could
hatch. The eagle population declined. In
1972, DDT was outlawed. This has helped
the eagles recover.
Since sustainable agriculture, the
type which PASA encourages, attempts
to control pests in ways that do not
harm the environment, it supports the
efforts to return endangered species
like the bald eagle to Pennsylvania. By
farming and gardening without pesti-
cides, you can help to create an environ-
ment healthy for eagles and for other
endangered species! Ask your parents
how they farm and garden without using
chemicals harmful to the environment.

19
PASAfists in High Places…
Continued from page 1
forces and find allies in the quest for cre-
ating a sustainable agricultural system.
Judging by recent interviews with
Cheryl Cook, Deputy Secretary for Mar-
keting, Promotion and Program Service at
the PA Department of Agriculture (PDA)
and Dan Desmond, Deputy Secretary of
the Office of Energy and Technology
Development with the PA Department of
Environmental Protection (DEP), those
involved with agriculture in Pennsylvania
have two allies in Harrisburg, helping to
ensure that the state’s farming heritage
and richly diverse environment are both
preserved for years to come.
Discussions with Cook and Desmond
centered on several issues. This dialogue
gave insight into the personalities of these
two allies and offered information on new
programs at the PDA and DEP, results of
the Rodale Institute’s Farming Systems
Trials and the direction of sustainable
agriculture in Pennsylvania.
Energy and environmental stewardship
are areas in which Dan Desmond is well
versed. Stemming from 33 years of experi-
ence involved with environmental tech-
nology, which began around the first
Earth Day in 1970, Dan has worked tire-
lessly contributing to the cause of envi-
ronmental preservation. Formerly the
president of the Desmond Company,
which promoted energy-efficient, techno-
logically advanced buildings, and later
working with HUD in New England to
build energy-efficient, multifamily homes,
Desmond has had a main focus on what
he calls the “built environment.”
In the early 80’s Desmond was director
of the PEO (PA Energy Office) and the
Governor’s Energy Council, where he
remained until its closing in 1995.
Desmond now heads the Office of Energy
and Technology Development (formerly
Pollution Prevention and Compliance
Assistance). A main goal of the office is to
promote environmental innovation to cre-
ate jobs in the Commonwealth. Desmond
says, “The environment should not be
perceived to be at odds with the goal of
achieving a sustainable economy.”
Both Cheryl and Dan agree that sus-
tainable farms and communities go far
beyond food systems. Desmond says,
“Farmers in PA face many challenges and
it is important to look at practices that
will have economic benefits to farmers
and benefit the environment at the same
time. Sustainable farming techniques can
be beneficial to all farmers by helping to
increase crop yields while decreasing ener-
gy, fuel and irrigation costs.”
Cook feels that sustainable agriculture
in the future will be turning to renewable
energy resources. “Renewable energy has
huge market potential for Pennsylvania
farmers.” She continues to say, “Energy as
a farm product could increase revenues, or
at least decrease costs on many farms.”
One new program aimed at developing
these renewable resources is the DEP’s
Energy Harvest Program. The Energy
Harvest Program was developed to
encourage cleaner and greener energy
resources. These may include bio-digesters
and windmills in farms and industry. The
first year of applications were due Sept. 19
and currently there has been about $47
million requested for a program with only
$5 million appropriated. PEH grants are
intended to address the dual concerns of
energy and environmental quality, which
are two areas of particular interest to DEP.
Two priority focus areas for the program
are farming for the future and waste coal.
As agriculture is commonly cited as
PA’s number one industry, using new and
alternative energy sources and reducing
energy usage can make the industry even
more competitive. Agricultural lands can
be used as wind farms, providing the
landowner a steady stream of income with
minimal impact on grazing and crop rota-
tion. Alternative power resources like solar
energy can be used to pump water to live-
stock, thus saving time, money and
streams. Energy efficient technologies can
allow farmers to continue to produce a
high quality product at a lower cost.
The other grant focus area is related to
the use of waste coal to generate energy,
stemming from the legacy of mining in
PA. Past mining practices have left 3,100
miles of PA’s 83,000 miles of streams pol-
luted by acid mine drainage from
orphaned mining operations.
Cook and Desmond have also been
20
Dan Desmond and Cheryl Cook at the Rodale
Institute Field Systems Trial Presentation.
working with researchers from the Rodale
Institute relating to organic soils. This
research has focused on soils with high
levels of humic and fulvic acids that have
the ability to increase nutrients and absorb
harmful metals, while decreasing input
needs of water and fertilizers. Soils high in
humus levels also allow for greater carbon
sequestration. Carbon sequestration may
be a key in absorbing carbon dioxide
emissions, linked to global warming and
greenhouse effects.
Farms, whose soils sequester large
amounts of carbon, may act as carbon
sinks and could create a new carbon trad-
ing market that currently does not exist.
Desmond explained that, if carbon-trad-
ing markets were to develop in the future,
“carbon trading credits could be another
value added to farms.”
Cheryl Cook, having assumed her role
with PDA in April, has been hard at work
on a new campaign scheduled to be
unveiled at the PA Farm Show in January,
named Pennsylvania Preferred. This new
campaign is aimed to bring commodity
programs together to follow the trend of
consumer desire for local products. She
notes this program is not overtaking the
familiar Simply Delicious campaign. The
Simply Delicious campaign will be under-
going some policy changes to raise stan-
dards and prevent misuse of the label (for
instance, nobody wants Simply Delicious
being used over a display of apples from
Washington state).
Cook’s background began with a
degree in English and political science,
followed by law school. She was a lobbyist
for the National Farmers Union
(1987–1992), worked with the PA Farm-
ers Union, and the former Farmers Home
Administration (now Rural Development)
in USDA. Most recently, she was execu-
tive director of the Keystone Develop-
ment Center until her appointment in
2003 as Deputy Secretary.
Cheryl thinks sustainable agriculture
has outgrown its niche market status. She
says, “Just under 3% of producers account
for just under half the gross commodities
sold in Pennsylvania. Among other things,
that means a large majority of the farmers
in our state have fairly small operations.”
She affirmed that a growing consumer
market now exists with more and more
people beginning to support small opera-
tions with direct purchases of farm prod-
ucts. “The need for small farmers to
supply this interest on the part of con-
sumers opens a world of opportunity.”
Cook states, “The future direction of
the sustainable ag base in PA needs to
begin with a good evaluation of where we
are. Are we protecting our natural
resources, including our human
resources?” Programs such as agricultural
land preservation, Clean & Green, and ag
security areas were created to preserve
farmland, but not necessarily farmers.
“That 97% of farmers may only account
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for half the commodities sold, but they are
on the land, in their communities, paying
taxes and playing a vital role in rural Penn-
sylvania. We need to review what we can
do to help farmers, such as increasing
direct marketing and farms-to-school
sales, and start consulting with govern-
ment institutions to help them buy local.”
She further explains, “PDA also should
look closely at its own programs, such as
the Farmland Preservation Program, to
ensure they don’t discourage innovations
like renewable energy that can help keep
farmers on the land. Agriculture today just
isn’t the same as it was 20 years ago when
these programs, and even USDA’s Conser-
vation Reserve Program, were first enacted
into law. We need to make sure we’re still
achieving our goals.”
Both Cook and Desmond are avid
PASA supporters. Each has been active in
working for Pennsylvania farming and
environmental standards over the last sev-
eral years. It is refreshing to know that the
organization has support from individuals
in positions of influence to help further
the cause of sustainable agriculture.
Desmond became a lifetime PASA
member after attending several meetings
and events. “I admire PASA, whose mem-
bers believe so much in the mission of the
organization.” He recalls, “It was not easy
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Quality: Consistent feed mixes using
quality proven ingredients.
Service: Custom blends, prompt bag or
bulk delivery.
Expertise: We are organic farmers with
experience in dairy, beef, lamb, goat, hog
and poultry production; marketing and
processing.
Products: Full line of feeds. From broilers
to horses, game birds to calves. Complete
feeds or concentrates.
Corn, Soybean Meal, Oats, Barley, Hay and
Compost, Started Pullets available!
21
getting the organization going, but the
members ‘stayed the course.’ Sustainable
agriculture was part of their core beliefs
and a lasting approach to citizenship and
stewardship.”
“PASA is seen as an organization that is
a friend and ally to small farmers in this
global economy,” says Desmond. “PASA
has the power to build bridges and allies
among many farmers and communities. If
PASA intends to grow in the future, it
must broaden the base of support and
outreach to more traditional farming
communities in search of a common
good. Connections can be fostered
farmer-to-farmer and organization-to-
organization. PASA is full of good people
with generosity and spirit who care about
Pennsylvania agriculture.”
Cook concurred. “PASA is uniquely
situated among agricultural organizations.
You have credibility with farmers of all
sizes of operation through educational
programming and on-site how-to’s that
are second to none. You’ve been ahead of
the curve on everything from ‘buy local’
initiatives to the importance of farmers
working together in cooperatives. You can
get 1,200 farmers to travel to State Col-
lege in the dead of winter. Who wouldn’t
want to be part of an organization with
that kind of impact?”
 The Grapevine — Editor’s Corner
DEAN FOODS PURCHASES
HORIZON ORGANIC
Christian Science Monitor 9/15/03
Recently Dean Foods, the nation’s
largest milk producer, purchased Horizon,
the nation’s largest organic-milk producer,
for $216 million. This is just the latest acqui-
sition in an evolving organic food industry.
This purchase comes on the heels of
other food giants including General Mills,
Danone, H.J. Heinz, Kraft, Kellogg, and Nes-
tle that have purchased small to mid-size
organic food labels over the past four years.
Horizon, which began as a group of
small cooperatives, is now one of the
largest publicly traded food companies in
the country.
PRODUCE ON WHEELS!
Organic & Food News Issue #19
In West Oakland, CA, the nonprofit
group People’s Grocery is demonstrating
another way of bringing fresh, local organic
produce to inner city neighborhoods.
Dubbed the “Mobile Market,” volunteers
drive a solar powered refrigerated truck
through inner city neighborhoods, selling
fresh organic produce to residents in low-
income neighborhoods. Grants to the
group help pay for the truck and offset the
higher prices of the organic produce.
IRRADIATED FOOD
LABELING IN SCHOOLS
On September 17, 2003, Congress-
woman Barbara Lee (D-CA) introduced H.R.
3120, the “Right to Know School Nutrition
Act.” The passing of this bill would ensure
the protection of parents’ right-to-know
and gives students a choice in cafeterias.
The bill requires the USDA to:
* Require dissemination of balanced irradi-
ation information to parents and stu-
dents
* Label menu items that have been irradiat-
ed
* Require signs to be displayed in cafeterias
when irradiated food is served
* Require a non-irradiated option to always
be available
* Prohibit the mixing of irradiated and non-
irradiated food.
Michele Gauger
MOBILE AG VAN
EDUCATION IN PENNSYLVANIA
By Kristina Watson
According to Pennsylvania Agriculture
Secretary Dennis Wolff,“The Mobile Ag Sci-
ence Education Lab is a tremendous tool
for education and outreach and I am proud
to support this worthy project.” The Mobile
Ag Lab was presented at Ag Progress Days
this past August and began traveling across
the state in September.
Accompanied by an agriculture teacher,
the van goes to schools statewide, allowing
students to perform science experiments
designed to teach about farm, food, fiber
and the environment. The lab can educate
up to 900 students and involve 30 teachers
per week.
Growing Home:
A NEW PUBLICATION
FROM CORNELL UNIVERSITY
Great for the economy, environment
and community, community-based agricul-
ture and food systems initiatives are a logi-
cal, if not superior means for achieving
lasting community development. Ground-
ed in this belief and hot off the press, Grow-
ing Home, is designed to provide
agriculture development specialists, eco-
nomic developers, planners, Extension edu-
cators, community development
advocates, and anyone else interested in
strengthening communities though agri-
culture and food, with the tools they will
need to turn visions into realities. The book
includes a thought provoking discussion of
contemporary food and agricultural sys-
tems in a globalizing context; an overview
of how locally-based agriculture and food
system initiatives benefit communities; a
section full of ready-to-implement strate-
gies; a step-by-step guide to community
based food and agricultural development
process; and six planning worksheets.
Growing Home: A Guide to Reconnecting
Agriculture, Food and Communities by
Joanna Green and Duncan Hilchey. Paper-
back, $25.00. Contact Gretchen Gilbert by e-
mail gcg4@cornell.edu of by phone:
607-255-9832.
22
GENERAL MILLS HIRES
SUSTAINABLE DEVELOPMENT
POSITION
In September General Mills announced
the hiring of Gene Kahn as vice president of
sustainable development. Some may have
heard of Kahn, who founded Cascadian
Farms in 1972, Small Planet Foods in 1997,
and joined General Mills in 2000 to lead the
company’s organic business. Kahn has
spent over 30 years committed to the
organic foods industry and as an environ-
mental leader.
“We believe Gene can make a substan-
tial contribution by focusing on the broad-
er issues and opportunities associated with
sustainability. His broad based experience
can have a significant impact on how we
look at our entire supply chain”, according
to Senior Vice President Marc Belton, who
leads health ventures initiatives. Kahn cur-
rently serves on the boards of the Gover-
nor’s State of Washington Sustainability
Panel, the Rachel Carson Council and the
Organic Center for Education and Promo-
tion.
Cascadian Farm joined with Muir Glen in
1997 to create Small Planet Foods, which
was acquired by General Mills in 2000.
ABC NEWS PROFILES THE
POPULARITY OF ORGANIC BEEF
An October 2, 2003 telecast of ABC
World News Tonight reported on the popu-
larity of organic beef, two years after the
USDA implementation of the organic label.
Two ranchers in Northern Texas were fea-
tured raising organic cattle, defining to
viewers what organic means and the strict
standards that accompany such practices.
Increasing popularity of organic beef is
being attributed to consumer confidence.
Many consumers feel organic beef may be
safer, by decreasing the spread of disease
such as Mad Cow, and more nutritious,
although the USDA makes no such claims.
Costs of organic beef are generally 50-60%
higher than regular beef, which results for
ranchers on a 20–30% profit margin. The
ranchers profiled in the report are hoping
to expand their operation within the next
year based on current demands.
 AN ALL VEGETARIAN AND
HOMEMADE MENU AT ONE
CHESTER COUNTY SCHOOL
By Kathy Boccella
Zipporah Taylor is sitting in her third-
grade classroom eating a school lunch that
she says is yummy. If that seems remark-
able, consider this: Lunch is spinach tofu
pie.“I like the broccoli cheese soup and gar-
den burgers, too,” says Zipporah, 8. “I like
everything,” chimes in desk mate Gabriel
Liss.
If most students think school lunches
are as appetizing as, well, spinach and tofu,
few of them are sitting down to the kind of
food served at the Kimberton Waldorf
School in Kimberton, Chester County. Kim-
berton’s lunches are to other schools’ what
Chez Panisse is to McDonald’s.
Everything is organic, vegetarian and
homemade. The menu is often based on
what’s fresh, abundant and produced local-
ly: says, the yogurt from the dairy farm
across the street and bread baked at a com-
munity for the mentally disabled.The words
“partially hydrogenated” are not in its
vocabulary. “We want to give the children
the most nutrition we can. Eating good
food helps them learn,” said program direc-
tor Jennifer Keogh, whose long braids and
flowing skirt make her look as natural and
organic as the food she serves. What passes
for junk food at the K–12 private school —
whole-wheat pizza or an Italian hoagie
made with cheese and vegetables — is
more healthful than the artery-clogging
fare served at most public schools.
LABELING LAWSUIT PITS
FARM VERSUS MONSANTO
Organic & Food News Issue #19
Support is growing for the small family
owned Oakhurst Dairy, which is being sued
by the $5 billion Monsanto Company for
labeling their products as rBGH-free. Realiz-
ing that the results of the lawsuit could set
a precedent for the rBGH labeling on a
national scale, dairy producers, concerned
consumers and even Ralph Nader are
donating time and money to the lawsuit.
Oakhurst says they have the right to let
their consumers know that there are no
artificial growth hormones in their milk.
Monsanto claims consumers shouldn’t
need to know whether or not the compa-
ny’s chemicals are in their milk or not.
CERTIFIED HUMANE LABEL
Humane Farm Animal Care, based in
Herndon, Virginia is now certifying produc-
ers raising beef and dairy cattle, sheep, pigs,
turkeys, and chickens for a new quality
label.The Certified Humane program has the
endorsement of the USDA as well as many
animal welfare groups across the country.
Farm inspections are conducted by
Humane Farm Animal Care, a nonprofit
group. Inspectors are trained in veterinary
medicine or related fields. The USDA Agri-
culture Marketing Services also follows up
with the inspection and labeling process.
Certified Humane prohibits use of
growth hormones, requires animals to be
raised on quality feed, free of antibiotics.
Processors also need to meet American
marketing and
Meat Institute Standards, which are higher marketing
value-added
and
than the Federal Humane Slaughter Act.
More information on this labeling pro- value-added
gram can be found at certifiedhumane.com
or by calling Holly Bridges at (703) 591-
0350. We design and print labels
forflowers,honey,fruit,
CONSUMER POWER
We design and print labels
vegetables,sprouts,milk,
Residents of Mendocino County Califor- forflowers,honey,fruit,
yoghurt, cheese, meat,
nia launched a ballot initiative likely to vegetables,sprouts,milk,
appear on the March 2004 ballot, to
eggs, nuts —
yoghurt, cheese, meat,
become the first GMO-free zone in the U.S. labelsforalmostanything!
eggs, nuts —
This initiative would ban genetically
engineered crops in the county, protecting
labelsforalmostanything!
local conventional and organic farmers
from drifting GE pollen. However stores will
still be allowed to stock foods with GE
ingredients.
ANOTHER USE FOR FLY ASH 1-800-693-1572
Researchers at the University of Pennsyl-
vania’s School of Veterinary Medicine have 1-800-693-1572
found an effective way to stabilize phos- growersdiscountlabels@tds.net
phorus amounts in manure. The key is low-
ering the solubility by using fly ash. Fly ash growersdiscountlabels@tds.net
is a by-product of burning coal, specifically
the fine, airborne particles. When added to
dairy, hog or broiler manure, percentages of
water-soluble phosphorus are decreased
by up to 80%.
For the latest information on PASA activities, visit us at:
www.pasafarming.org
23

Organic Produce Farming and CSA | Must
have one year of produce growing experi-
ence. Family opportunity. Housing avail-
able. Position starting January 2004.
Contact Chris Petersheim at Paradise
Organics, 33 S. Belmont Road Paradise, PA
17562, (717) 684-6370.
Farmer/Manager Wanted | For unique
property in SW Pennsylvania. We are look-
ing for a high-energy, experienced, people
oriented farmer to develop and operate a
model farm that uses sustainable farming
practices to grow food for those in need. To
fund this mission, the farm generates rev-
enues by renting out facilities for meetings
and special events. Located 20 minutes
from downtown Pittsburgh, this is dynamic
position for someone who loves the out-
doors, has strong organizational skills, and
has always wanted to manage and care for
a farm.
Duties include 1). Growing produce
(fruits and vegetables) for a local food bank
as well as the owner’s extended family and
friends of the farm. 2.) Management of all
farm staff and volunteers in working
towards farm objectives. 3.) Caring for a
small number of animals. Plans to eventual-
ly raise grass-fed beef. 4.) Building and sus-
taining strong relationships with the
charitable organizations that we support as
well as the volunteers they supply. 5.)
Implementation of permaculture and sus-
tainable principles at the farm so that all
processes are efficient, effective and earth
friendly. Must maintain outstanding envi-
ronmental practices. A very high priority
will be placed on keeping the entire farm
clean, organized, and free of clutter. Addi-
tionally, manager must ensure that all clien-
tele who come for special events feel
welcome and are treated with respect and
courtesy.
Compensation: Salary based on experi-
ence, plus opportunity to earn merit bonus.
Health insurance and dental included, as
well as housing and a farm vehicle.
To Apply: Send a brief letter outlining
your qualifications along with an updated
resume to edormer@future-fund.com or fax
to (724) 746-0770.
Opportunities & Classifieds
Great opportunity | For several hard-work-
ing individuals with agricultural interests.
Small and highly diversified certified organ-
ic, 80 A. vegetable and fruit farm of 30 years,
near Pittsburgh, PA. Large number of sub-
scribers (CSA) plus greenhouse and whole-
sale market keep us (plus 2–4 Mexican
workers) busy from February through
December. Crops range from nearly any
vegetable to apples and fresh herbs. Farm
production experience desired, but more
important are motivation, versatility and
creativity. Great opportunity to learn how
to farm profitably. Computer literacy,
mechanic and welding skills, Spanish-
speaking all pluses. Salary/benefits
dependent on experience and commit-
ment.
Basic, no-shortcuts, “farmer’s footsteps
are the best fertilizer”, pay-as-you-go, sim-
pler is better,“don’t put all your eggs in one
basket”— farming method.We are commit-
ted to sustainable organics, regionalism,
reasonable consumer pricing, efficiency,
and professionalism.
Get a peek at our farm at http://users
.stargate.net/~kmann. Contact Don & Becky
at Kretschmann Farm-for application, 257
Zeigler Rd. Rochester, PA 15074, kmann@
usaor.net, or call 724-452-7189
Wanted | Interested students at PSU to
become involved in a Sustainable Ag Club.
If you or someone you know might be
interested, please contact Shon Seeley at
sls425@psu.edu.
Help Wanted | 600 acre diversified, certified
organic farm with 100 acres in vegetable
production and 250 member CSA, looking
for self-motivated couple or individuals.
Responsibilities include coordination of
CSA, vegetable production and drip irriga-
tion. Competitive wages and housing avail-
able. A year-round, long-term position.
Please send resume to Mike Porter, Box 416
Elba, NY 14058 or by e-mail sjporter@eznet
.net.
Historic Farm Homestead For Sale |
Homestead on approximately 114 acres of
tillable farmland, owned by Richard and
Ronny Riegel. Has all over road frontage,
24
outside the Borough of Selinsgrove, PA
along Rt. 522 (continuously operated; 15
acres are organic). Includes 1823 era heavy
pegged timbered 3 bay frame bank barn
with 5 stalls, operating horse stable, tack
room, and 3 acres of pasture. Outbuildings
include double corncrib, pig house, brick
smokehouse and wood shed all in good
condition.
Also included are 2 restored houses with
spring fed ponds. House from 1788 is made
of log and stone, includes 4320 sq. ft. and
has a spring running through the cellar. Oil-
hot air heat, copper roof, 5 fireplaces, 6 bed-
rooms, 2 1⁄2 bath, antique cherry kitchen
and full-length south side porch. Also
includes a story summer kitchen converted
into an apartment.
Second house dates from 1766, includes
2340 sq. ft., 2 story with 4 bedrooms, 1 1⁄2
bath, oak Woodmode kitchen, south side
porch and now hot air oil furnaces. Inquiries
are encouraged. Viewing by appointment
only. Please call 570-374-4995.
Eat Healthy! | Fresh, grassfed Angus Beef
by the cut, box, quarter, half, or whole avail-
able now through mid-December. No grain,
antibiotics or hormones ever, grazed on
organic and transitional land. For ordering
information call Over the Moon Farm at
(814) 349-2697 or email lyn@overthemoon-
farm.com
Moving | Need caretaker for 3 Guernsey
heifer calves. Basically you lease for free 3–4
years. Pyrenee Dog good with all livestock.
Stops predators crows to bears $500. (814)
486-3135.
For Rent | Alternative homesteaders look-
ing for kindred spirit(s) to rent mobile
home, share organic garden space in rural
southern PA. Commuting distance to York
and Lancaster, PA, and Bel Air, MD. Beautiful
hiking trails and Susquehanna River nearby.
Contact 717-862-1737 or 657 E. Posey Rd.,
Airville, PA 17302.
Farmers Needed | At certified organic CSA
in Towson Maryland. Cromwell Valley CSA
seeks farmer and interns for the 2004 grow-
ing season.The CSA provides recently reno-
vated housing for all farmers and interns,
and a salary. Located on seven acres of the Cromwell Val-
ley Park in Baltimore County, the CSA provides organic
produce for up to 150 shareholders each season for 28
weeks. Includes established perennial crops, an irrigation
system, a heated potting shed, and a 28’x 48’ greenhouse.
Members pick up produce at the farm. Potential for work
with layers and two draft horses.
The right candidate has experience growing a crop of
diverse organic vegetables. Experience working in a CSA
environment a plus. The CSA has an established core
group of volunteers to assist with administrative tasks.This
is the perfect opportunity for someone who wants an
established farm, subscriber base, and the convenience of
a nearby major metropolitan area.
Please call (410)-880-2428 and leave your contact
information, or send a detailed list of your experience to:
Cromwell Valley CSA, P.O. Box 9707, Baltimore, MD 21284.

PASSAGES AD
RATES AND POLICY
Advertising Inquiries: Please call or write the PASA
office for a full advertising package and rate card.
Special rates available for PASA Business Members
and multiple advertising packages. Contact the
PASA office.
Display Ads Rates: Contact PASA office for com-
plete rate card.
Classified Ads: $5 for first 30 words, and $.20 per
word over 30. PASA members receive one free 30-
word ad per year.
Opportunities & Calendar Listings: PASA is
pleased to offer these listings at no charge as a serv-
ice to our members. Please limit entries to no more
than one paragraph.
Advertising Disclaimer: PASA cannot investigate
the products or claims of advertisers and we don’t
necessarily endorse any products advertised in Pas-
sages. However, we encourage you to support the
companies that support PASA. We reserve the right
to accept or reject any ad.
Back Issues: Are available from PASA.

For the latest information on

PASA activities, visit us at:
www.pasafarming.org

25

NOVEMBER
Nov 15–16 | Restoring Our Seed Confer-
ence, Brattleboro, VT. The Seed Conference
will provide seed growers with basic knowl-
edge and skills for: organic seed produc-
tion, and selection and breeding to adapt
crops for sustainable farming in New Eng-
land. A key aspect of a sustainable, biore-
gional agriculture is to improve crop
varieties through farmer selection of seed
stocks. These farmer-bred varieties can
excel under the local environmental condi-
tions and cultural techniques. This is in
sharp contrast to the current reliance on
crop varieties a bred under chemically
intensive, monoculture farm. Discussions
will involve farmers in deciding which traits
are important to improve and which dis-
eases and pests to select against, to build
farmer-based breeding partnerships in
New England. Contact Eli and CR at 207-
872-9093 or humus1@netvision.net.il for
further information. www.growseed.org/
seedconference.html.
Nov 22 | A Study of Rudolf Steiner’s “Agri-
culture” Lectures, Chestnut Ridge, NY. For
the first time, Gunther Hauk, program direc-
tor of The Pfeiffer Center, offers an in-depth
study of the 9 lectures that are the basis for
the spiritual renewal of agriculture known
as “biodynamics.” Participants should read
the lectures in advance. Contact The Pfeiffer
Center at 845-352-5020 ext. 20.
DECEMBER
Dec 4–5 | Future of Our Food and Farms
Summit, Wilmington, DE. This event is
designed to increase knowledge about the
region’s food system, stimulate active par-
ticipation in food and farming system
change, increase opportunities for net-
working, and encourage collaboration
among diverse people to ensure that every-
one has access to affordable nutritious
food. For more information, contact
Meredith Stone 215-568-0830 (ext10) con-
tact@thefoodtrust.org.
Dec 6 – 8 | Holistic Management for Farm-
ers: A Three Day Workshop on a Decision
Making Process That Can Change Your Life,
Calendar of Events
Hudson, NY. For many in agriculture, farm-
ing is more than just a business — it is also
a way of life. Yet in today’s stressful eco-
nomic climate, it can be hard to incorporate
personal, family, and natural resource goals
into the financial realities of making a living
as a farmer. Holistic Management is a deci-
sion-making system that can help integrate
these often disparate goals into a produc-
tive and satisfying life plan.This practice will
enable you to enhance your quality of life
and financial success, and achieve long-
term healthy of land and water resources.
Dec 9 | Farm-to-School Networking Meet-
ing. Interested in bringing local food to a
college or university near you? PASA is co-
hosting a networking meeting in the
Southeast to bring together farmers, col-
lege/university food service personnel, and
interested students and faculty on Decem-
ber 9th. Food Service Directors and farmers
will come together to share opportunities
and obstacles to local purchasing, profes-
sional expectations, producst availability,
and pricing structure.The event will be held
from 4:00pm–6:00pm at West Chester Uni-
versity’s Graduate Business Center. RSVP to
Heather House at the PASA Headquarters.
Dec 16–18 | New England Vegetable &
Berry Growers Conference, Manchester, NH.
Contact Sonia Schoelmann, 413- 545-4347.
JANUARY
Jan 9–11 | Organic Vegetable Farming for a
Living: A Farmer-to-Farmer Workshop
Exploing All Facets of Growing, Ballston
Spa, NY. Call 518-271-0744 for more infor-
mation.
Jan 26–29 | Annual NYS Farmers’ Direct
Marketing Conference: Sprouting New Mar-
keting Opportunities: Growing, Nurturing &
Harvesting New Ideas, Binghampton, NY.
Contact Diane Eggert, 315-475-1101 for
more information.
Jan 27–29 | Annual Mid-Atlantic Fruit and
Vegetable Convention. Contact Bill Troxell
at 717-694-3596 for more information and
a complete brochure. Hershey Lodge and
Convention Center, Hershey, PA.
26
FEBRUARY
Feb 5–7 | PASA’s 13th annual Farming for
the Future Conference, State College, PA.
“Pathways to Prosperity: The New Face of
Agriculture”. Newly expanded to three days,
with keynote speeches by Paul Hawken,
author of The Ecology of Commerce and Nat-
ural Capitalism; and Anuradha Mittal, Co-
Director of the Institute for Food and
Development Policy. Please join us! For a
complete brochure, call 814-349-9856 or
sign-up at www.pasafarming.org.
Feb 26–28 | The 15th Annual Upper Mid-
west Organic Farming Conference, La
Crosse, WI. Hosted by Midwest Organic and
Sustainable Education Services (MOSES).
Held at the La Crosse Center. A few of the
more than 45 workshop topics include: spe-
cialty crops, marketing issues, crop produc-
tion, animal husbandry, soil management,
organic certification and much more. The
expanded exhibit hall will provide a forum
for over 130 exhibitors representing every
aspect of sustainable and organic agricul-
ture. This year’s theme is “Fifteen Years of
Growing Our Roots.” To receive a flyer, with
complete information on the Upper Mid-
west Organic Farming Conference and the
Organic University, email: info@mosesor-
ganic.org, call 715-772-3153 or write
UMOFC P.O. Box 339, Spring Valley, WI
54767. (Flyers will be mailed in early
December.) www.mosesorganic.org.
MARCH
Mar 2 | Northwest Grazing Conference,
DuBois Ramada Inn, DuBois, PA. This is the
7th year of the annual conference geared
toward Western Pennsylvania’s beef, dairy,
horse, and sheep operations. The main goal
is to help farmers increase their production
and profit and to introduce them to the lat-
est in grazing methodology. Featured
speakers will be Ron Morrow from ATTRA
Arkansas and Jerry Swisher, a retired graz-
ing specialist from Virginia. Registration is
$20. For more information, contact Ken
Hendrickson at Headwaters RC&D 814-375-
1372.
 Volunteers

SPECIAL THANKS TO THESE RECENT PASA VOLUNTEERS

Fall Volunteer
Nancy & Bob
Bernhardt
Danny Harter Beth Whiteman Quiet Creek
Herb Farm
Opportunities
l Volunteer to represent PASA at a com-
Kelle Kersten CSA’s*
Bill Callahan Barbara Knox Broad Valley Red Hill CSA munity event in your region. Contact
Carl Callenbach Tom Maurer Creek Bottom Farm Sarver’s Hill Farm Lauren Smith at PASA Headquarters.
l
Sam Cantrell Gayle Morrow Farm to City Scarecrow Hill Help with office work. Contact Brandi
Sabine Carey Anne & Eric Nordell Friends Farm Marks at PASA Headquarters.
Spiral Path Farm
l Get involved with the Regional Market-
Tom Carey Patti Olenick Full Circle Farms
Spoutwood Farm
Gene Chenoweth Sarah Rider Fulton Farm ing Programs. Contact David Eson in the
Sweet Mariam’s southwest regional office, or Ruth Sullivan
Eileen Clark Pamela Schminke Greensgrow Farm Farm in the southeast regional office.
Bill Deitrick Ian Smith Harvest Valley
l Assist with soliciting items for the Silent
Farms Three Sisters Farm
Chef Mike Louise Schorn
Ditchfield Smith His Kids Dairy Tuscarora Organic Auction held at the conference. Contact
Jack Duff Growers Coop Lauren Smith at PASA Headquarters.
Amy Trauger Inverbrook Farm
John Esh George Vahoviak Kimberton CSA Two Farms l Help get PASA Farming for the Future
Two Guys Farm
Conference brochures to locations in your
Brian Futhey Connie Wenger Maysies Farm
community. Contact Heather House at
Bernie Hoffnar Janna Weil Pennypack Farm Village Acres PASA Headquarters.
l
* PASA appreciates the help of these CSA’s in distributing summer Passages
Clip articles in your local newspaper
to their members to help increase awareness of the organization.
that feature PASA or sustainable ag. Send
them to Brandi Marks at PASA headquar-
ters.
l Volunteer to work at the PASA booth at
the Pennsylvania Farm Show in January.
(See article and form page 17.) Contact
Michele Gauger at PASA Headquarters.

Sustainable Ag
Leadership Award
Reminder
Know someone who stands out in the pro-
motion of sustainable agriculture? Some-
one whose day-to-day work gives
Show your support with a exceptional lifeblood and energy to our
movement, or someone who quietly leads
PASA FARM LANE SIGN by example using new and innovative
These beautiful three-color signs have been created exclusively for PASA members. They methods to produce and market their com-
are a bright addition to your farm or business. modities? PASA Award Committee Chair
PASA member signs are available in two sizes. The large “farm lane size” measures 18” X 24”, and David Bingaman is accepting nominations
the smaller “farm market size,” great to post at any business, measures 10” X 14”. Both are con- for the Sustainable Ag Leadership Award
structed of heavy gauge white aluminum, with a bright three-color logo in yellow, purple and
until December 15, 2003. Please contact
green. Created in durable nylon, the image will last for many years. The signs are two-sided, so
people will see your support coming and going! David at the Pennsylvania Department of
Buy one today! Prices are as follows: Agriculture, 2301 North Cameron Street,
Small Sign — $28 + $4.00 shipping = $32.00 #G-13, Harrisburg, PA 17110, phone 717-
772-5208, email dbingaman@state.pa.us.
Large Sign — $58 + $4.00 shipping = $62.00
As always, PASA will present the award at
To order, send your check or credit card information, along with your name, mailing address
and phone to PASA Merchandise, P.O. Box 419, Millheim, PA 16854 the Farming for the Future Conference in
State College, February 2004.

27

The Ecology of Commerce: A Declaration of Sustainability
By Paul Hawken, HarperBusiness Publishing 1993, ISBN 0-88730-704-3
Review By Heather House
“Value is what we ascribe. Prosperity is
what we make it to be. So what will it be?”
Written over a decade ago, Paul Hawken’s
poignant observations in The Ecology of
Commerce are still provocative and dis-
turbing. Using examples from long past
and recent history, Hawken illustrates the
linear practice where businesses extrapo-
late natural and limited resources in pro-
duction of goods and services. These
businesses assume no responsibility
beyond delivery to the consumer. Fueled
by stakeholder demand to see a business
“grow”, many companies overstep their
limits resulting in a damaged society and
environment in their effort to be a low-
cost, high margin producer.
Hawken suggests that this definition of
“growth” means a “quantitative increase in
the scale of the physical dimensions of the
economy.” Current business practices sim-
ply do not anticipate a time when
resources will “run out,” nor do they
incorporate environmental and social
costs into their balance sheets.
But there is an alternative. Hawken
cites many examples of successful enter-
prises conducting business in a restorative
way. Restorative economics goes beyond
sustainability. “A restorative economy tries
to achieve a market in which every trans-
action provides constructive feedback into
the commons.” One example is the
Menominee Indians who select and cut
woods from their 234,000 acre forest.
Their restorative practices, which provide
much of their income, have not only pro-
duced billions of board feet of sawn tim-
ber (more productive than the adjacent
Nicolet National Forest), but also benefits
wildlife, streams, and biodiversity.
While a growing economy is just get-
ting bigger, a developing economy is get-
ting better. The Ecology of Commerce
proposes three approaches to transitioning
from our current growing economy to a
restorative, developing economy: 1) Obey
the waste-equals-food principle, 2) change
from an economy based on carbon to one
Book Reviews
based on hydrogen and sunshine, and 3)
create systems of feedback and accounta-
bility that support and strengthen restora-
tive behavior.
Hawken concludes, The Ecology of
Commerce with an exposé on how to
change positive feedback loops to negative
feedback loops. Positive feedback loops
reinforce behavior, while negative feed-
back loops encourage change in behavior,
which can have a positive effect on busi-
ness and the environment. For example,
Fatal Harvest: The Tragedy of Industrial Agriculture
Edited by Andrew Kimbrell, June 2002. ISBN 1-55963-940-7
Available in Hardcover $75.00, paperback $45.00 from Island Press 202-232-7933
Review by Ruth Sullivan
Truly meant for the coffee table, Fatal
Harvest: The Tragedy of Industrial Agricul-
ture is a huge book with a whopping 396
pages and 250 color photographs. Fatal
Harvest is a compilation of over 50 essays-
by some of the best known minds in sus-
tainable agriculture including Wendell
Berry, Wes Jackson, Vandana Shiva, Fred
Kirschenmann, Hope Shand, and A.V.
Krebs on the ecological, economic, and
social impacts of industrialized agricul-
ture. These are some of my favorite sec-
tions: In “Seven Deadly Myths of
Industrial Agriculture” the books takes on,
and de-bunks, the following oft-quoted
phrases. Industrial agriculture will feed
the world; industrial food is safe, healthy
and nutritious; industrial food is cheap;
industrial agriculture is efficient; industri-
al agriculture offers more choices; indus-
trial agriculture benefits the environment
and wildlife; and biotechnology will solve
the problems of industrial agriculture.
In “Monoculture vs Diversity: The
Illusion of Choice”, the author describes
how the biological diversity of specific
fruits and vegetables have declined drasti-
cally since 1903. Each essay — on lettuce,
corn, apples, potatoes — is accompanied
by a full page, color photograph that
28
Hawken recommends green fees be levied
on destructive or inefficient practices, the
costs of which would be passed on to the
consumer. Consumers, in turn, would
demand more efficiency and less destruc-
tion. Imagine…in this restorative econo-
my, your customers will be asking why
your organic tomatoes and beef are so
cheap!
The Ecology of Commerce: A Declara-
tion of Sustainability will be sold at the
2004 PASA Conference.
includes dozens of endangered varieties
with lyrical names like redina, red majes-
tic, pink dent, pipestone, sierra beauty,
orange pippin, ozette, and viking purple.
In “Learning to See” the author con-
trasts photographs of monoculture sys-
tems on an industrial scale with diverse
systems on an agrarian scale. Focusing on
systems that grow corn, wheat, rice, let-
tuce, tomatoes, berries, and more, the pic-
tures show us the differences in the two
types of landscapes.
Fatal Harvest ends with essays on re-
visioning agriculture for the 21st century.
This section focuses on important ideas
that have been a part of PASA’s philoso-
phy and mission from the beginning —
Let’s create fully integrated food systems
that help us regain connections between
farmers and consumers.
This book is like a sumptuous buffet
table laid out with a rich array of dishes. It
is so full of compelling images, ideas,
facts, and quotes that there is no way to
take it all in at once. Rather, I found I
needed to peruse, sample, sip, wait a while
and then go back for more. After reading
through this book I found myself full,
happy, satisfied, and wondering if I could
go back for one last piece of pecan pie.
 Pennsylvania Sustainable
Baskets for The Holidays
This holiday season we are celebrating the bounty of
the Pennsylvania harvest and the spirit of the PASA
farming community. In partnership with Tait Farm
Foods, we are proud to present the following Pennsyl-
vania Sustainable Agriculture baskets filled with deli-
cious products produced by PASA farm families. Each
basket includes a profile introducing the participating
farms, as well as the mission of PASA. The sale of these
baskets not only supports the farms, but also sustain-
able agriculture in the state. Tait Farm Foods will
donate 15% of the proceeds from the sale of these bas-
kets to PASA. PASA is also offering a discounted
membership option with each collection for an addi-
tional $25.00 (regularly $35.00). This is an opportunity
to show PASA pride and give the gift of good taste,
while supporting sustainable agriculture.

Fruit Preserve Basket The Pennsylvania

This lovely little split wood basket is filled with
a beautiful selection of preserves, including Keene
Big Breakfast Basket
This wooden harvest basket is filled with delicious morning
Family Farms Apple Essence, Rodale Institute
foods, including Lost Hollow Wildflower Honey, Macneal’s
Pumpkin Butter and Tait Farm Foods Straw-
Maple Syrup, Sombra Buena Organic Coffee (whole beans
berry Rhubarb Conserves. All grown and pro
roasted in PA), Quiet Creek Herb Farm Lemon Herbal Tea,
duced by PASA farms and farmers!
Tait Farm Foods Multi-Grain Pancake Mix, Gut Essa
$ 27.95
Pumpkin Bread and Vollmecke Orchards Peach Butter.
w/ PASA membership $52.95
$54.95
w/ PASA membership $79.95

Cheeses, Chutney and Chocolate Basket

Filled with 2 deliciously different PA produced cheeses,
a complimenting chutney and goat’s milk fudge, this
split wood basket makes a ‘tasteful’ gift for the
holiday season! Included are Milky Way Farms
Havarti Cheese, Spring Bank Acres Wood
Smoked Cheddar Cheese, Tait Farm Foods
Celebration Chutney (apples, apricots and dates)
and His Kids Dairy Chocolate Fudge.
$37.95
w/PASA membership $62.95

To order, call Tait Farm at:

800-787-2716
or order online by visiting the PASA website at:
www.pasafarming.org
 NEW for 2004 Season!
A New Line of Fertilizers
for
SUSTAINABLE AGRICULTURE
Respecting Environment, Advancing Profitability

REAP™
Crop-specific REAP™ fertilizers available
Call to discuss: 800-624-3279 PostScriptPicture
â REAP™ fertilizers
â
(NC2003_3.5x5.pm7)
Your fertilizer needs
â Discount programs
â Our OMRI listed fertilizers
â Our NOP fertilizers
â Dealer opportunities
Revitalize your soil —
Reward yourself.™
McGeary Organics

30
PASA Membership/Contribution Form
Please clip this application and return with payment to: PASA Membership, PO Box 419, Millheim, PA 16854.

About You A. Student or Individual Membership

Name Please list one name for this membership level.

Company/Farm

B. Family/Farm or Sustaining Lifetime Membership

Address
Please list all names for this Family/Farm membership. You may include
children between the ages of 14–22, and also multiple generations directly
City State involved in the farm.

ZIP+4 County

Home Phone Work Phone

E-mail

C. Nonprofit or Business Membership

Web Address Please list up to two additional people associated with your business to
receive individual membership privileges.
Name
Are you farming: NO YES — how many acres:
Address
How did you learn about PASA:
City

Membership Category State ZIP+4

Student Please complete Field A $ 15

E-mail
Individual Please complete Field A $ 35
Are you farming: NO YES — how many acres:
Family/Farm Please complete Field B $ 55

$ 100
Would you like to receive mailings from PASA: NO YES
Nonprofit Please complete Field C

Business Please complete Field C $ 150

Name

SUBTOTAL $
Address

Sustaining Lifetime Membership City

Your contribution as a lifetime member will be managed with care as part State ZIP+4
of our Founder’s Fund, sustaining both your ongoing membership and
the long-term future of PASA. E-mail
Sustaining Lifetime Member Please complete Field B $ 700
Are you farming: NO YES — how many acres:
SUBTOTAL $
Would you like to receive mailings from PASA: NO YES
Gift Memberships
In addition to your own membership, you may give PASA membership to D. Gift Membership
a good friend, family member, business associate or other worthy recip- Name
ient on an annual or lifetime basis…a gift that keeps on giving!
Please complete Field D Address
Student $ 15
City
Individual $ 35
State ZIP+4
Family/Farm $ 55

Lifetime Sustaining Member $ 700 Gift from:

SUBTOTAL $

Donation Payment
Tax-deductible donation to Annual Fund SUBTOTAL $ Total amount due Check Make check payable to PASA
$ Credit Card Complete below

Card No.

$
Exp. Date
Total Amount Due VISA MasterCard
Cardholder Name

Signature

31
 PASA’s 13th Annual
Farming for the Future Conference
Pathways to Prosperity: The New Face of Agriculture
February 5, 6 & 7, 2004 • Penn Stater Conference Center, State College, PA

PASA PRE-CONFERENCE • THURSDAY, FEB. 5

New for!
The PASA Pre-Conference is a great opportunity for more in-depth study in four exciting tracks!

2004 TRACK 1 TRACK 2 TRACK 3

New & Beginning Women in Ag Small Ruminants
Farmers • Visioning Your Farm Business: • Basic and Advanced Ruminant
• You want to do what? Road Maps for Success Nutrition
Exploring the Small Farm Dream • Tractor Q & A: Get What • Meat Marketing and Production
• Challenges and Successes You Need for You and Your Farm • Small Scale Dairy Processing
of Farm Entry • Sell Your Farm Produce and Keep and Marketing
• Finding and Securing Your Farm: in Touch with Your Customers: • Rare Breeds and Improving Genetics
Where and How to Find Land Creative Ways to Bring Your Farm
• Parasite Control and Holistic
Products to Market
• Business Planning 101 Health Care
• Weeds? Think Again! Using,
• Stories from the Field: Getting
Growing, and Marketing Medicinal
Started & Making Savvy Market
Plants on the Farm
TRACK 4
Choices
• Makin’ it Fit: Values, Goals Timber
& Your Business Frame Building
• Learn the traditional scribe
rule layout
Don’t Miss Dinner • Use traditional mortis and tenon
with Percy Schmeiser! joinery
Come hear the incredible story of one farmer who dared to • Build a 4 x 6 x 10 corn crib structure
stand up to the big guys. See article on page 10.
Thursday, February 5
Social hour begins at 5:30 pm, Dinner begins at 6:30 pm

Information on registering and purchasing tickets is online at www.pasafarming.org or call PASA at 814-349-9856.

Non Profit Org.

Pennsylvania U.S. Postage
Association for PAID
Sustainable Agriculture State College, PA
Permit No. 41
114 West Main Street • PO Box 419 • Millheim, PA 16854