Passages

Sustainable Food and Farming Systems

Newsletter of the
Pennsylvania
Association
for Sustainable
Agriculture

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

PASA’s signature event —

the Farming for the Future
conference was a grand
success in early February.
Widely regarded as the
best sustainable agricul-
ture gathering in the East,
this diverse 3-day spectac-
ular brought together an
audience close to 1,600
from 37 states.
 Pennsylvania Association
Mar/Apr 2006
for Sustainable Agriculture

114 West Main Street • P.O. Box 419

Millheim PA 16854
Phone: (814) 349-9856 • Fax: (814) 349-9840
Website: www.pasafarming.org

Passages STAFF & OFFICE 2006 Farming for the Future

Staff Editor: Michele Gauger
Layout: C Factor
Advertising Sales: Michele Gauger,
PASA office, michele@pasafarming.org
BOARD OF DIRECTORS
President: Kim Miller, Westmoreland County
Vice President: Kim Tait, Centre County
Secretary: Lyn Garling, Centre County
Treasurer: Chris Fullerton, Huntingdon County
Mary Barbercheck, Centre County
David Bingaman, Dauphin County
George DeVault, Lehigh County
Jennifer Halpin, Cumberland County
Mena Hautau, Berks County
John Hopkins, Columbia County
John Jamison, Westmoreland County
Dave Johnson, Tioga County
Don Kretschmann, Beaver County
Brian Moyer, Berks County
Anthony Rodale, Berks County
Kim Seeley, Bradford County
PASA STAFF
Headquarters
Brian Snyder
Executive Director
brian@pasafarming.org
Jackie Bonomo
Executive Assistant
jackie@pasafarming.org
Lauren Smith
Director of Development
& Membership Programs
lauren@pasafarming.org
Heather House
Director of Educational Outreach
heather@pasafarming.org
Michele Gauger
Membership & Research Assistant
michele@pasafarming.org
Brandi Marks
Office Coordinator/Bookkeeper
brandi@pasafarming.org
Western Regional Office
Phone: 412-697-0411
David Eson
Director of Western Programs
david@pasafarming.org
Laurel Rush
Buy Fresh Buy Local Coordinator
laurel@pasafarming.org
Julie Speicher
Marketing Manager
julie@pasafarming.org
Conference Review
Jean Downing was one of PASA’s
3 Sustainable Ag Awards
134 smiling, knowledgeable presen-
4 PASA’s Conference Got a Little ters. For more conference photos,
Greener
see page 8.
Conference Sponsors
Friends of the Conference
5 Lovely Food and Living Bidding
Conference Food Donors
8 Conference Photos
32 Conference Volunteers
6 Director’s Corner
7 President’s Corner
12 2006 Fundraising Campaign 23 Fostering the Food & Health
Connection
14 Board of Directors Elections
26 Classified Ads
16 Regional Marketing
29 Calendar
18 Educational Outreach
30 Editor’s Corner: The Grapevine
20 Eat Fresh, Eat Local…Eat Free,
Eat Wild…EAT WEEDS 31 Membership & Contribution Form
Passages March/April 2006 Contributors
Contributors: Jackie Bonomo, George DeVault, Lyn Garling, Heather House, Phyllis Kipp, Suzy Meyer,
Kim Miller, Eric Nordell, Kim Seeley, Allison Shauger, Julie Speicher, Lauren Smith, Brian Snyder, Cathy Thomas,
Jennifer Anne Tucker.
Conference photographs courtesy of: Pat Little Images
PASA’s Mission is… PASA in the News
Promoting profitable farms which produce Have you seen articles about PASA in your local news-
healthy food for all people while respecting the papers or other media? PASA is active across the state,
natural environment. and we’d love to know what coverage we are getting
PASA is an organization as diverse as the Pennsylvania in your area. Please clip any articles you see on PASA
landscape. We are seasoned farmers who know that and mail them to our Millheim headquarters to the
sustainability is not only a concept, but a way of life. attention of Office Coordinator Brandi Marks.
We are new farmers looking for the fulfillment of land
stewardship. We are students and other consumers, Do you have a great
anxious to understand our food systems and the
article idea for Passages?
choices that must be made. We are families and chil-
Want to share a farming practice with members? We’d
dren, who hold the future of farming in our hands.This
love to hear from you. Please contact the newsletter
is an organization that is growing in its voice on behalf
staff at newsletter@pasafarming.org.
of farmers in Pennsylvania and beyond. Our mission is
achieved, one voice, one farm, one strengthened com- Deadline for May/June 2006 Issue:
munity at a time. April 21, 2006

PASA is an Equal Opportunity Service Provider and Employer. Some grant funding comes from the USDA and com-
plaints of discrimination should be sent to: USDA Office of Civil Rights, Washington, DC 20250-9410.
Passages is printed on recycled, chlorine-free paper

2
 Awards Recognize PASA Community Leaders
The Friday Awards Banquet was the set-
ting for the membership to honor two of
our leaders. It was also an opportunity to
learn more about these two honorees, as
PASA board president Kim Miller and
board secretary Lyn Garling made their
eloquent introductions.
n Kim Tait of Tait Farm Foods
Honored with the Sustainable Ag
Leadership Award
As he took the stage to make the sur-
prise presentation, Kim Miller quipped,
“Like many of us in this sustainable ag
community, I am certain this year’s
recipient had no idea she would one day
farm.” Miller continued, “Kim Tait is
such a vivacious and upbeat woman, for
any of us it is a joy to be in her compa-
ny. We know that she is a sharp business
builder, the matriarch of Tait Farm
Foods (a local farm endeavor with glob-
al reach), the Harvest Shop (beloved by
residents of the Happy Valley region and
beyond), and manager of a thriving
CSA. She has opened her farm to a veri-
table village of interns and numerous on
farm research trials, and her advice on
agricultural issues is sought by farmers,
educators and politicians nationwide.”
Kim has been a member of the PASA
board of directors for the past nine years
and vice president for the last five. In
fact, serving on the PASA board has
meant so much to her that in her accept-
ance speech she humbly noted, “I was
FROM LEFT: Brian Snyder, PASA executive direc-
tor; Dennis Wolff, Pennsylvania secretary of agri-
culture; Tom Beddard, Lady Moon Farms; Lyn
Garling, PASA board secretary; Kim Tait, Tait Farm
Foods; and Kim Miller, PASA board president.
n Lady Moon Farms Honored
with the Sustainable Ag Business
Leadership Award
The Sustainable Ag Business Leader-
ship Award was designed to recognize
businesses that have been leaders in link-
ing producers and consumers, while
offering services in the area of sustain-
able agriculture.
As Lyn Garling announced this year’s
recipient, Lady Moon Farms, she deliv-
ered some inspiring words. “Each year
when we grant these awards, we must
saying to the organization just last week, tease out of the fabric that is our sustain-
call me! Where will you need me most? I able agriculture community, a single
thread that represents an individual or
can’t imagine not being on duty, PASA
business, which uniquely embodies or
has been a part of my world for so long!”
personifies some fundamental aspects of
As Miller closed his remarks and sustainability. This thread — it may be a
invited Kim Tait to the stage, he added smooth and satiny…or even itchy. We
“Kim, thanks for being the person that
love this diversity in our community as it
you are and for including us in your gives our fabric strength and resiliency.”
circle of friends. It is our privilege to love Lyn continued, “This year’s recipient
you.” continued on page 15
CONGRATULATIONS LADY MOON FARMS!
By Lauren Smith
As I watched Tom accept his award on Friday evening, I could not help but to
stop and ponder how long Lady Moon Farms has been a leader in my world.
The audience at the conference was told earlier that evening I had just celebrated
a ten-year anniversary at PASA. What most in the room didn’t know, however, was
that prior to coming to PASA my occupation was Sales Manager at an organic
produce wholesaler. During my tenure there I learned a lot about selling veggies,
and one lesson I quickly learned was that Lady Moon Farms was the produce to get
on the dock. It’s quality and pack was the best, and lent real credibility to the
company for which I was working.
So began my looking to Lady Moon Farms for leadership. As I began my
career at PASA and the years that have followed, I have come to rely on the Bed-
dard family and Lady Moon Farms again and again, as one that can be counted on
when I need a leader. Tom and I were discussing a few years back, the ways in
which Lady Moon Farms would lend support and leadership to special PASA pro-
grams and events, he conveyed “Lauren, when you need something, call me first.”
Well Tom, I have been calling on you ever since, and I am very happy for Lady
Moon Farms to be recognized as a Business Leader of PASA — for the whole mem-
bership to celebrate.
3
Conference Review

PASA’s Conference Got a Little Greener FRIENDS OF THE

CONFERENCE 2006
Though the 2006 PASA conference “Because of the ideals of PASA confer- These “Friends of the Conference” have
registration numbers were higher than ence attendees, there seemed to be a acknowledged their support for us in
ever, there were a few less cars in the great deal of dialogue on the SpaceShare assembling a top quality event with
Penn Stater’s parking lot. In an effort to site, and I was able to get a door-to-door affordable fees, by contributing $100
reduce the “ecological footprint” of our ride all the way from Amherst, MA!” each. In a very real sense, they are pay-
conference, PASA invested in an online Another user said, “I think I’ve made a ing the “true cost” of maintaining this
ride share/room share program enabling new friend and saved fuel and money valuable tradition, and we thank them.
conference goers to connect to make thanks to this board!” As can be expect- Amsterdam Produce Enterprises, Inc.
travel arrangements. SpaceShare.com, an ed with a PASA crowd, not only are the Elizabeth & William Anderson
environmental project “replacing cars values of economy and sustainability Mary Barbercheck
with community,” is a website offering supported by this tool, but also a sense Nancy & Bob Bernhardt
networking software that allowed PASA of community is cultivated. Linda & Tim Blakeley
conference goers to post their travel With attendees coming from over Moie & Jim Kimball Crawford
plans and browse others’ plans in order 37 states, PASA is pleased to provide this Melanie & George DeVault
to facilitate carpooling, sharing a hotel service. PASA hopes our conference will Helen & Bill Elkins
room, or even staying in a guest-room at act as a seed, sprouting up greener con- Gail & Ned Foley
a nearby PASA home. ferences, festivals and college campuses Nicoya & Henry Frey
For its inaugural launch, the Space- across the country. The next time you Chris Fullerton
Share site did well. Over 90 people took register for a conference or buy an event Lyn Garling
advantage of the online forum and the ticket, tell them you saw SpaceShare’s Larry Geisler
site revealed a good balance of use. A “Green Travel” approach at the PASA Meg Gleason
total of 135 offers or requests were conference and encourage other events Paula Goetting-Minesky
made, with some users seeking carpool- you attend to be a bit greener. & Jim Minesky
ing and a roommate. Janet Goloub & Martin
For information about Boksenbaum
The feedback has been overwhelm-
SpaceShare’s services, Gerri & Thomas Henwood
ingly positive in response to the ride
visit www.SpaceShare.org. Heather House
share/room share board. One user wrote,
Barbara Kline & Randa Shannon
Becky & Don Kretschmann
in memory of Les Lanyon from the
2006 CONFERENCE SPONSORS Environmental Quality Initiative, Inc.
PAT R O N S O F S U S TA I N A B I L I T Y: Lady Moon Farms • Pennsylvania Certified Organic • David Lembeck
The Rodale Institute
Mary Lynn & Alec Lipscomb
P L AT I N U M K E Y S P O N S O R S : Fertrell Company • Horizon Organic • Organic Valley/ Becky & Steve Marks
CROPP Cooperative • Pennsylvania Dept. of Agriculture • Pennsylvania State University, College Beth & Ken Marshall
of Agricultural Sciences • Watershed Agricultural Council of New York • An Anonymous Sponsor Dianne & Kim Miller
GOLD KEY SPONSORS: Eberly Poultry Farms • Flint Hill Farm • Lancaster Ag Products • McGeary Martha Noble
Organics Inc. • Midlands Management • Moyer’s Chicks, Inc. • Munnell Run Farm Foundation Inc. • Anne & Eric Nordell
Natural Dairy • Products Corp. • Natural Science Organics • Nature’s Best Organic Feed • Ocean- Northern Tier Meat Cooperative
Grown, LLC • Organic Unlimited • Pennsylvania College of Technology, School of Hospitality •
Mary Ann & William Oyler
Restora-Life Minerals, LLC • SMart Supply & Services, LLC & Vibrante Bleu, LLC • Spiral Path Farm •
Bob Pierson
Whole Foods Market
Rita Resick
SILVER KEY SPONSORS: Agri-Service, LLC • Albert’s Organics • American Livestock Breeds
Laurel & Dale Rush
Conservancy • Animal Welfare Institute • Bakewell Reproductive Center, LLC • big Burrito Restaurant
Carolyn Sachs
Group • Center for Rural Pennsylvania • Dairyland Sales and Service • Delaware Valley College •
Susan & Don Sauter
OIC International • PennFuture • Professional Recyclers of Pennsylvania • Seedway Inc. • Sustainable
Peggy & Joseph Schott
Growth • Tait Farm Foods • Tierra Farm • Tuscarora Organic Growers Coop. • Waterkeeper Alliance •
White Dog Café Nancy Shorsher
Lauren & Ian Smith
BRONZE KEY SPONSORS: Albert Lusk • BCS America, LLC • Chesapeake Bay Foundation •
Loanne Snavely & Gary Gyekis
Eastern Alliance Insurance • Environmental Decisions • Environmental Fund for Pennsylvania •
Greater Pittsburgh Community Food Bank • Homestead Nutrition Inc. • Johnny’s Selected Seeds •
Paula & Brian Snyder
LeRaysville Cheese Factory • Northeast SARE • Pennsylvania State University AgMap • Judy Styborski
Pennsylvania Natural Living Association • Plains Animal Hospital • Plant Health Alternatives • Genelle Sweetser & Gene Chenoweth
Sierra Club Pennsylvania Chapter • Soil Secret Inc. • Sun Gro Horticulture • Weston A. Price Barbara & Michael Wahler
Foundation • Wiscoy Pet Food Co. Janna Weil

4
Conference Review
Lovely Food and Lively Bidding at the PASA Conference
n Food Glorious Food
The now famous meals served during
Farming for the Future are designed with
ingredients gathered from supportive
farmers, processors, and distributors —
much of it donated. With a goal of
assembling sustainably, organically and
regionally produced foods, we had the
good fortune of getting to work with
over fifty PASA members and new
friends. A detailed Menu Guide is pre-
pared and distributed to conference
attendees, listing each dish, ingredients
used and contributing farm or business.
Special thanks to Chef Ken Stout of
the Penn Stater Conference Center, for
his continued willingness to engage in
this unique farmer to chef relationship.
More special thanks go out to the
faculty and students of the Pennsylvania
College of Technology’s School of Hos-
pitality. They travel to the Penn Stater
annually to help prepare our meals —
yet another example of the commitment
this school is making to support local
farmers and food systems.
Many incredible people are involved
in producing and presenting clean
healthy food and PASA feels privileged
to bring our regional members’ foods to
the conference table. We thank these
wonderful farms and businesses whose
contributions nourish us.
Chef Ken Stout (left) and PASA Conference Coordi-
nator, Lauren Smith.
PASA’s Silent & Bag Auctions drew crowds of enthusiastic participants. Thanks to all of our generous
donors, we had so many items this year we had to set-up more tables!
n Charity Auctions Grows with conference attendees bidding with
The fundraising auctions held at the their anonymous auction numbers. The
conference were a tremendous success. momentum really built up to the Live
Auction Coordinator Bette Toth worked Auction on Friday night and the happy
diligently with our members and friends crowd illustrated their generosity by bid-
to secure over 130 items, and apparently ding over $5,000 on 11 items. We are
our audience liked the offerings because delighted to also report that the Live
we brought in over $24,290 — a 35% Auction raised an additional $3,270 for
increase over last year! Special thanks to the Arias M. Brownback Scholarship
the on-site auction coordinator Michele Fund and $4,150 for a PASA member
Gauger, and the energetic auctioneer who is battling cancer and was unable to
Brian Magaro. attend the conference.
Great fun was had by everyone get- All three auctions showcased beauti-
ting into the raffle-style Bag Auction, ful members’ crafts and talents in the
and the Silent Auction had a new twist continued on page 13
CONFERENCE FOOD DONORS
The ingredients for the meals served during the conference
are gathered from supportive farmers, processors and distributors.
Albert’s Organics • Common Ground Organic Farm • Cow-a-Hen Farm • Deep Root Organic
Coop • Eberly Poultry Farms • Forks Farm • Four Seasons Produce • Frankferd Farms Foods • Full
Circle Farms • Furmano Foods • Green Haven Farm • Hares Valley Growers • Harrison’s Catering
• Honest Tea • Horizon Organic • Inn to the Seasons • Jamison Farms • Journey’s End Farm •
Keswick Creamery • Kettle Foods • Kretschmann Farm • Lady Moon Farms • Lambert Mountain
Acres • LeRaysville Cheese Factory • Lost Hollow Honey • McGeary Organics Inc. • Milky Way
Dairy Farm • Mother Earth Organic Mushrooms • Moyer’s Family Hog Farm • Mung Dynasty •
Natural by Nature • New Morning Farm • Northern Tier Meat Cooperative • Old School Snacks
• Organic Valley Family of Farms • Over the Moon Farm • Penn State Bakery • Penn Stater Con-
ference Center • Phillips Mushroom Farms • Red Rose Trading Company • Sarver’s Hill Organ-
ic Farm • Seven Stars Farm • Snyder’s of Hanover • Spiral Path Farm • Spring Bank Acres • Spring
Creek Natural Foods • Stoltzfus Family Farm • Stone Meadow Farm • Sunny Ridge Farm • Tait
Farm Foods • Tuscarora Organic Growers Cooperative • Village Acres • Wegman’s Food Mar-
kets • WhiteWave Foods • Wil-Ar Farm
5
Director’s Corner
Tough Times Ahead
By Brian Snyder
We can be proud of all the work that
has been done here in Pennsylvania and
elsewhere to restore the vitality and acces-
sibility of local food systems. There is
much work left to be done, of course. But
there is no doubt that consumer demand
for fresh, locally grown food is consis-
tently on the rise across the country, and
that farmers are constantly finding new,
innovative ways to satisfy that demand
while also making a profit.
However, I believe a time of reckoning
is immediately ahead of us in the sustain-
able farming community, when it will be
necessary to reassess our progress and the
goals that underpin our work. This is
because, despite our progress in at least
partially restoring a sense of fair play and
good value (high quality for a reasonable
price) to food systems, our collective
efforts so far may have succeeded prima-
rily in “waking the beast” represented by
the corporate status quo of agriculture.
The question really is whether all the
positive change we have experienced will
end up being too little, too late. Already
there are policy initiatives gaining steam
across the country that may gravely affect
the food system we “think” is coming as a
result of our efforts.
Here in Pennsylvania, it began last
year with passage of the so-called ACRE
law that allows preemption of local com-
munity ordinances designed to curtail the
scale or style of farming practices. Fact is,
farmers do indeed need protection from
tendencies at the local level to worry
more about preserving property values
than securing a food source. But, as
everyone involved in crafting this legisla-
tion knew full well, larger corporate
interests chose this strategy in order to
pose themselves as “family farmers” and
thereby gain the protections so richly
deserved by true farm families.
Should we really be surprised to also
find some of the same corporate self-
interest working to standardize regula-
tions on a national scale? I can give at
least three quick examples of how this is
happening.
First, in legislation now before Con-
gress (HR 4167), the food processing and
marketing industry has asked for help in
preempting regulation of food safety and
labeling procedures sponsored by indi-
vidual states, whenever such regulation
exceeds the dictates of the federal Food
and Drug Administration (FDA). This
bill recently passed in the House of Rep-
resentatives and awaits a companion
measure to be introduced in the Senate.
In a letter sent to members of Con-
gress and signed by over a hundred com-
panies and organizations supportive of
corporate interests, they argue for passage
of 4167 in that “it makes no sense to have
a ‘patchwork quilt’ of different states
adopting different regulatory require-
ments on identical food products.”
Simply exchange the words “local
municipalities” for “states,” and “farming
practices” for “food products,” and this
becomes an exact replica of the principle
argument used to sway Pennsylvania leg-
islators in favor of ACRE. The aim, once
again, is to disguise corporate interests in
an oversimplified manner as something
akin to common sense.
Truth be told, the corporatists feel
they have sufficient lobbying control over
FDA and do not want to have to run
around the country making their case at
the local or regional level, where they
may not have as much leverage.
In a bitter irony, the National Associ-
ation of State Departments of Agriculture
has taken a strong stand against HR
4167, presumably because they have sud-
denly got religion with respect to what it
means to be “local.” Did they really think
the weapon being used to marginalize
local municipalities would not eventually
be turned back on the states themselves?
The other examples revolve around
events on a global scale that are being
used to foment public support for simi-
larly disguised corporate interests. For
instance, in response to the perceived
6
threat of terrorists or spread of disease,
farmers may soon have USDA’s National
Animal Identification System (NAIS)
shoved down their throats.
Such a system would eventually
require all farm animals to carry an elec-
tronic tag that would report to the gov-
ernment or “industry groups” the
whereabouts and movements of each ani-
mal. Farmers with operations of all sizes
are raising questions about the NAIS,
especially regarding who will pay for it
and who will control/use the information
it generates. (Note: the PASA board of
directors is studying this issue, and a full
column will be devoted to it in a future
edition of Passages.)
It is also important to reflect on our
likely national response to the threat of
Avian Influenza in this context. I recent-
ly heard a representative of PennAg
Industries Association testifying in a
hearing sponsored by Senator Rick San-
torum to the effect that relying on “mod-
ern confinement production systems”
would likely be our country’s best defense
against the spread of the deadly poultry
disease once it gets here. Meanwhile,
other participants in the same hearing
worried about the potential need for the
federal government to preempt local and
state efforts to control the disease should
it arrive on our shores – a move that
would no doubt be heavily encouraged
by the poultry processing industry.
Does anyone really think efforts like
this, to preempt local regulations or
authority at the statewide or even region-
al level, stop there? Indeed, efforts to
break down national identity and/or con-
trol of food and other agricultural prod-
ucts are already well underway, and are
succeeding. A prime example is the way
in the big meatpackers and others have
rallied to prevent implementation of the
Country of Origin Labeling (COOL)
provision of the 2002 Farm Bill.
One begins to wonder what all this
talk of “preemption” is really about. To
continued on page 19
President’s Corner
The Common Good
By Kim Miller
Another year, another fabulous con-
ference. This year’s celebration included
about 1,600 of us talking together,
working together, and learning together.
I always come home energized and
inspired. It is a three-day celebration of
sustainable agriculture as it is and as it
might be.
I suppose that each of us hears some-
thing that might help us on our farm or
inform our decisions about nutrition.
Perhaps we get to meet one of our agri-
cultural heroes. For some of us it can be
an opportunity to get away for the week-
end, or a chance to do something with
the kids that is stimulating for everyone.
I hope that there was some personal sat-
isfaction for each of us.
As a PASA board member for the past
eight years, I know we have discussed
repeatedly how we can make sure each
member is getting his money’s worth.
And we have asked ourselves, “Wouldn’t
we be better off taking the funding we
gather and divvy it up among sustain-
able farmers and call it a day?” Thank-
you Tom Beddard for answering that
question for us in the negative.
As I reflect on Tom’s comments dur-
ing his Sustainable Agriculture Business
Leadership Award acceptance speech I
am enthused about the work of PASA
and convinced of its vital importance. As
Tom correctly pointed out, our work is
for the common good. If your member-
ship in PASA helps you to find a market
for your product, locate a wonderful
food item, find a unique tool, or learn a
new farming skill — that is a wonderful
benefit. But, that is not our greatest
work nor is it the criteria that should be
used to judge whether or not we ought
to maintain our membership and con-
tribute financially to this work.
“What is in it for me?” we ask form
earliest childhood. “Get it now” and
“You deserve a break today” are con-
sumerist clichés. These are the truths of
the religion of Consumerism. In think-
ing about these themes while watching
the Super Bowl, I could not help but
laugh when I heard the Rolling Stones
sing, “I can’t get no satisfaction” and
hear it as the pathetic whining of this
baby boomer’s generation. Selfishness as
art. So pervasive is our sense of personal
entitlement that it is antithetical to not
get your money’s worth.
So we forget that this organization is
about an idea that doesn’t get much play
now a days; the idea that serving all of
society is of primary importance. This is
an idea that goes back to the founding of
this country, but that has seemingly been
The job that we have
before us is enormous.
We can ill afford to ask
“What’s in it for me?”
lost along the way. It is the idea most
simply called “The Common Good.” It
is a profoundly secular notion and is
extremely tolerant and quite generous.
And unlike religion it is all-inclusive. It
is an idea so profoundly worthy that
men of great insight founded a nation
with it as a defining principle.
But, as we learned to extract wealth
from the earth we found that these
notions were counterproductive to con-
sumerism. During the last century we
transitioned from a society that believed
in the Golden Rule to one that believed
in the rule of gold and the apostasy of
“Greed is Good.” And even though most
of us would disagree with the notion
that “Greed is Good,” I will submit that
the vast majority subscribe to its corol-
lary “Get your money’s worth.” So
ingrained are the principles of greed and
personal entitlement in our society that
we ask with all modesty “What can I
expect in return?”
7
And so it was wonderful to have Tom
share with us his asking himself “What
does PASA do for me?” only to conclude
that this question was inappropriate.
The work that we do together is to right
the wrongs that have been done to our
earth, our food, our culture and our-
selves by our collective greed as mani-
fested by corporatism and its negative
effect on farming. We got into this mess
together and we will not find our way
out except as one. This much is clear.
I think it behooves us to consider this
as we think about our work together.
The job that we have before us is enor-
mous. We can ill afford to ask
“What’s in it for me?” Instead
we need to ask the right ques-
tions: “How do we provide
nutritionally dense food while
increasing the tilth of the soil?”
“How can we produce food
without fossil fuel?” “How can
we give everyone access to
nutritious food?” “What can
we do providentially for future
generations?” These are some of the
questions that when answered will lead
us to an appropriate plan of action.
I came away from this year’s confer-
ence with a renewed enthusiasm for the
work of PASA in contributing to the
common good. I think we have done a
credible job so far, but there is so much
more to do. Many of us have benefited
directly due to PASA’s endeavors. That
too is as it should be, but PASA must
always have as its greater goal the cre-
ation of a better world. Here’s to the
common good. n
Stay
connected!
Visit PASA online at
www.pasafarming.org
New this year was The Art of Country Living pre-conference
track. These workshops were hands-on, as attendees learned
new skills to take home with them.
Art of Country Living afforded hands-on activities, like basket
weaving, woodworking, and felting, to participants who proudly
carried their finished wares home. Among the gorgeous crafts:
walking sticks, gathering baskets, felted panels, soap bars,
spun wool, and herbal tinctures.

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

8
John Ikerd gave a rousing closing address that left participants hopeful
and energized. Ikerd was well-received by the audience in his second
appearance at the conference.

Sandra Steingraber delivered a thought-provoking keynote address

during which she wove a compelling tale, of pieces both scientific
and personal, about the effects of a chemical-laden world. During
her book signing she listened intently as participants shared their
personal stories.

Now its third year, the Thursday evening

picnic is becoming a mainstay of the PASA
conference. After dinner, Brother David
Andrews helped bring Thursday’s pre-
conference to a close with an inspiring
address about “Eating as a Moral Act.”

9
The second year of FarmArts
wove its way into every
corner of the conference,
from the photography
contest (top right), a chance
to help finish the PASA quilt,
and music through the
conference center.

Sue Ellen Ripley (right) of Family

Rock Fiber shows off some of the
hand-dyed wool available at the
Northern Tier Fiber Artists booth.

The Rodale Institute was a Grand Patron

Sponsor at the conference. Amanda Kimball-
Evans (left) and Greg Bowman discuss
Rodale’s “The New Farm.org” website with a
conference attendee. Visit www.newfarm.org
for great articles and farmer-to-farmer know-
how from the Rodale Institute staff.

In an effort to bring even more wonderful food to our

conference, PASA invited the Turtle Lane Café to set up
a healthy food booth in the MarketPlace. Money raised
selling local food and goodies was donated to “Smile
Train,” an organization who provides free cleft palate
surgery for children who would otherwise never receive
it. (Thank you Turtle Lane, it was our pleasure to pro-
vide you the space to both feed our attendees and help
a worthwhile organization! — PASA)
10
 Chevre, gouda, cheddar galore — many of our cheesemakers took
part in our first cheesetasting event during the Thursday evening’s
social hour. This was a unique opportunity for farmers to talk about
their cheeses to very eager consumers.

Mary Ellen Finger and David Vickery, of Horsemen’s Trail Farm, traveled
from Cold Springs, New York to attend the Link between Nutrition and
Agriculture pre-conference track. In total, the conference hosted partic-
ipants from 37 states and 3 countries, a diverse gathering indeed!

Mara and Spencer Welton, who first presented at the 2005

conference, returned this year to give participants in the
New and Beginning Farmers track an update on their goal
of grossing “$50,000 on One Acre.”

To order conference workshop tapes, visit www.pasafarming.org

or call Cocalico Cassettes at 717-336-4179.

11
PASA News
2006 Fundraising Campaign Underway
By Mena Hautau, Fundraising Committee Chair

Our Goal
$150,000 — I make tomato sauce the way my Italian grandmother made it.
No written recipe needed; it’s intuitive. You can’t be in a hurry. It’s
best done on a day at home, in between household chores.
— Garlic, onions and celery are sautéed in olive oil. Tomatoes,
which have been picked, blanched and skinned, are put in the ket-
tle. Later, add tomato paste to thicken and basil, oregano, salt and
pepper to season the stew. Simmer over low heat for a few hours.
— Let the sauce sit a day in the frig to mellow. The result is like eat-
ing sunshine.
Fundraising is a bit like making tomato sauce. It takes time to
— develop a good fundraising program. One cannot get anxious over
the result, but must start with great ingredients and cultivate ideas
of value to potential donors. People respond out of gratitude and a
— sense of stewardship, resulting in personal growth and satisfaction,
as well as a stronger organization.
Now in its fourth year at the annual PASA conference, our series
$100,000 — of fundraising auctions (live, bag and silent) raised a total of
$16,808 for the Annual Fund, contributing to our goal of
$150,000 for the whole year. Total contributions and pledges so far
have us almost one-third of the way there!
— Board members will begin to invite all of our members to
participate in the fund drive only after considering their
own individual pledges for the year, with a goal of
— reaching $13,000. In this way, we can work together to
support YOUR organization and its good work.

— MEMBERS’ GOODWILL REMARKABLE

The common good created when we
choose to support causes other than ourselves
— is heart warming, and the generous spirit of the
PASA community has brought other riches to
our community recently:

$50,000 — • A full set of conference audiocassettes auc-

tioned during the Live Auction raised over
March 17, 2006 $4,100 for a PASA member battling cancer.
The tape set was donated back to the family
— $44, 772 as well!
• Auctioning of Spiral Path Farm products, also
during the live auction, raised over $3,200 for

— the Arias M. Brownback Memorial Scholar-

ship Fund — helping youth and other devel-
oping farmers who demonstrate a financial
need attend the conference.
— • Thursday picnic dinner guests empowered
by Brother David Andrews inspiring words,
collectively contributed $260 to the Agribusi-
— ness Accountability Initiative, a program of
the National Catholic Rural Life Conference.

Many thanks to all who contributed

0— in these very special ways.

Illustration courtesy of Phyllis Kipp

12
Auction
continued from page 5
form of dinners and trips, gift baskets
and farm tools, handmade crafts and
more. Our auctions would not exist if it
were not for the interest and generosity
of our donors. n
Auctioneer Brian Magaro did a wonderful job
rousing the audience in some generous bidding.
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Aaronsburg Pottery • Adams County Winery • All-Clad Metalcrafters Inc. • American Farmland
Trust • American Livestock Breeds Conservancy • Phylleri Ball • Jean Bentz • Nancy & Bob Bern-
hardt • Wanda Boop • Roy Brubaker • Susan & Alan Bullock • Mike Byers • Sabine & Tom Carey
• Eda & Scott Case • Center for Food Safety • Gene Chenoweth • Mary Anna Chenoweth • Chilly
Philly Corp. • Christian W. Klay Winery • Cocalico Cassettes • Jim Cochran • Common Market
Natural Foods • Dairyland Sales & Service • Karen Daystar • Maureen Diaz • Chef Mike Ditch-
field • Jenny Drake • Dripworks • Dale & Jack Duff • East End Food Cooperative • Eating Fresh
Publications • Eat ‘N Park Hospitality Group • Doug Elliott • Kathleen England • Essential Living
Sprouted Baking Co. • Farm Aid • Fedco Seeds • Fertrell Company • Flint Hill Farm • Rebecca
Francis • Maryann Frazier • Lyn Garling • Gatski Metal • Lynne Gelston • Barbara & Charles
Gerlach • Jo-Ellen & Mike Greene • The Guano Company • Gary Gyekis • Harris Seeds • Ruth
Hockley • Chuck Hommey • Todd & John Hopkins • Carl Hursh • Institute for Innovations in
Local Farming • Jamison Farm • Jerry Jackson Fine Pewter • Johnny’s Selected Seeds • Joseph
Jenkins • Kitchen Kaboodle • Kencove Farm Fence • Barbara Knox • Lady Moon Farms • Grace
Lefever • Leona Meat Plant • Lost Nation Orchard • John Lozier • Marda & Michael Mattox •
Maryann & Dennis Mawhinney • McGeary Organics Inc. • McGinnis Sisters Special Food Stores
• Amos G. Miller • Dianne & Kim Miller • Moyer’s Chicks Inc. • Holley & Brian Moyer • Natural
Acres • Natural Science Organics • Nature’s Pantry • Neptune’s Harvest • OceanGrown, LLC •
Patti Olenick • Organic Unlimited • Organic Valley Family of Farms • Claire & Rusty Orner • Pat
Little Images • Pennsylvania Certified Organic • Pennsylvania Dept. of Environmental Protec-
tion • Phillips Mushroom Farms, L.P. • Phipps Conservatory & Botanical Gardens • Sue Ripley •
Rodale Inc. • Saddles Etc. • Sayre Mansion • Seedway Inc. • Nancy Shorsher • Gerald & Carol
Simcoe • Kate Singer • Slow Food Pittsburgh • Lauren & Ian Smith • Soil Secret Inc. • Spiral Path
Farm • Spoutwood Farm CSA • Karen Styborski • Tait Farm Foods • Theresa Shay Tri-Yoga •
Thorvin Inc. • Tierra Farm • Bette Toth • Townline Farm Poultry Reserve • Harvey Ussery • Ver-
mont Compost Company • Darlene Weener • Wegman’s Food Markets Inc. • White Dog Café •
Mary Whittam • Wild for Salmon • Wood Prairie Farm • W.R. Case & Sons Cutlery • Effie Zuck
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13
PASA News

Results of the Board of Directors Elections

Elections for PASA’s Board of Direc-
tors were recently held at the Annual
Meeting during the Farming for the
Future conference. The following board
members were re-elected to the board:
Mary Barbercheck
David Bingaman
Brian Moyer
Kim Seeley
Newly elected to the board is Jennifer
Halpin. Jennifer will be taking the seat
vacated by Kim Tait, who recently
reached her term limit. Jenn has been
part of Dickinson College’s (Carlisle, PA)
Environmental Studies program as Stu-
dent Organic Garden Director since
2001. The garden provides work and
learning opportunities for Dickinson stu-
dents to learn about sustainable agricul-
ture, as well as a vehicle for community
Newly elected to PASA’s Board of Directors, Jennifer
Hapin.
outreach. Jenn and five to seven student
workers maintain, expand and improve
the garden, assisted by volunteers.
In spring of 2005, Jenn and her part-
ner Matt Steiman, started their own
Grassroots Farm venture in Newburg
with a two-acre plot to produce vegeta-
bles and flowers for 35 CSA members.
Together Jenn and Matt have over 20
years experience in vegetable farming. For
5 years they managed a 150-member
CSA at Wilson College. Grassroots’ first
growing season was a success bringing
fresh, naturally grown food to Shippens-
burg and the surrounding area. Grass-
roots Farm uses compost, pasture-raised
dairy manure, cover crops, tractor &
hand tillage, and also grows their own
transplants organically.
Jenn was born and raised in Germany
by American parents and educated at
Providence College in Rhode Island. She
developed her interest in sustainable agri-
culture after a stint in the Peace Corps,
during which she traveled to West Africa
and worked with farmers there. n

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14
 Awards
May I Reflect On… continued from page 3
By Kim Seeley, Milky Way Farm & PASA Board Member

How about a short quiz? Nothing too taxing, just a pleasurable brain exercise.
of the sustainable business award is a
family farm business. Perhaps more than
1) What is mentally exhilarating? a ‘simple’ family business, a thriving
2) What is physically exhausting? family farm business is in every way a
3) What is wondrously successful! Aaaahhhhh… reflection of the character of the family
Conference-overload/meltdown occurred on the days following, while doing itself. It reflects the vision, creativity, fol-
chores on a less than uplifting winter day in North Central Pennsylvania. low-through, tenacity and most of all,
The new knowledge acquired at the PASA conference was demanding to be love required to survive and thrive.”
Lyn added when she met Tom Bed-
released into my environment.
dard a few years ago, he told the story of
However, the reality barriers were slowly depressing me. REALITY BARRIERS?
how Lady Moon Farms began with a
Yes, those things called government policy, financial constraints, and the corpo-
vague ideal and vision to change the
rate domination of the agriculture industry. world for the better. She added, “They
On the other hand my optimistic side brought visions to mind of Sandra Ste- started on rented ground growing a few
ingraber, Brother David Andrews, and John Ikerd telling us how we got here, and veggies, packed organic tomatoes under
what opportunities lay ahead if we continue to search for the truth.TRUTH. Fleet- the shade of a tree, and then drove
ing but attainable. Elusive but sustainable. Truth is the food of a healthy spirit. around in a station wagon trying to sell
The PASA conference fills me with truth to continue a journey to produce and to local stores. From these humble
process healthy food for the future children. Friends at the conference bring beginnings, Lady Moon Farms now
smiles, knowledge, encouragement and the passion it takes to lift agriculture to operates three organic vegetable farms in
the necessary level. Presenters bring educated and truthful knowledge that is
three states, covering in the neighbor-
hood of 1,400 acres and averaging 175
impossible to absorb in a weekend.
employees. Lady Moon Farms is success-
How do our staff and volunteers pull it off every year? With all of your help.The
fully walking the fault line between
sustainable seeds from the first conference have been harvested and replanted
holding true to the ideals of sustainabil-
each year to produce food and fiber, the necessary essentials to weave a diverse ity, while reaping the financial rewards of
landscape that promotes health. The new knowledge in my brain can now be good soil management, fair and caring
released into my environment with visions of a bountiful harvest. n employee relations and savvy business
decisions.” n

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15
Regional Marketing
Take advantage of another great PASA
member benefit: Get in the Guide!
Attention PASA members — you can
now go to www.buylocalpa.org and
apply to have your farm or business
included in the “Local Food Guide”
online searchable database. This guide
allows PASA members to create a cus-
tom entry listing all products available
from the farm/business, hours of opera-
tion and much more. You can even
include your logo and a link to your
website (if applicable) with your listing.
PASA and our partners statewide will
be promoting www.buylocalpa.org to
consumers as part of the Buy Fresh, Buy
Local campaign, now underway in 7
WESTERN REGION
n Sukey Jamison of Jamison
Farm Wins Prestigious National
Award from Women Chefs &
Restaurateurs
The Women Chefs & Restaurateurs
(WCR) group recently honored Sukey
Jamison, co-owner with her husband
John, of Jamison Farm in Latrobe, Penn-
sylvania. Formed in 1993 by eight of the
nation’s top women chefs and restaura-
teurs, WCR has grown to a membership
of over 2,000 members, offering a vari-
ety of networking, professional and sup-
port services.
WCR’s 2005 Women Who Inspire
Awards were used to recognize seven
women who have demonstrated excel-
lence and innovation in: the dining
room, kitchen, baking and pastry arts,
beverage profession, farming and food
production, community affairs, as well as
for a lifetime of culinary excellence. The
awards were presented November 6,
2005 at a gala held in conjunction with
WCR’s national conference in Seattle.
Jamison received the Golden Plow
Award, sponsored by the Bon Appetit
Management Company. This award rec-
ognized Jamsion’s excellence in grow-
ing or producing from nature’s bounty
and honored a woman whose skills in
farming or making artisanal products
results in food that graces our plates
while respecting the environment.
“From the field to the table, women
farm products.
Please note that all products listed on
this website must be produced by a local
farm and traceable back to that farm. In
regions throughout the state. The guide order for any value-added product to be
lists Pennsylvania family farms, farmers’ listed on this site, the main ingredient
markets, community supported agricul- must be produced locally.
ture farms (CSAs), u-pick farms, restau- Be sure to visit www.buylocalpa.org,
rants, grocers, caterers and bakers, bed & click on “Get in the Guide,” and fill in
breakfasts, and other businesses that sell all the needed information about your
locally grown farm products. farm or business. Members not having
The searchable guide is designed to access to the Internet may contact PASA
help facilitate consumer connections headquarters and we will send you a
with healthy fresh food, neighbor farm- paper copy, which you can return for us
ers who grow it and those markets, gro- to input for you.
cers and restaurants that are committed New entries are being added daily,
to using locally grown food in their so please check back often to find
enterprises. We want consumers to be sources of fresh, local foods as we assem-
able to find you and purchase your local ble our listings. n
gram,” says PASA Marketing Manager
Julie Speicher.
“I like selling to restaurants,” says
PHOTO COURTESY OF WOMEN CHEFS & RESTAURATEURS
Gary Lambert of Lambert Mountain
Acres in Somerset County. “We have a
good working relationship. The chef
submits an order and as long as I can
supply it, I immediately pick the pro-
duce. I like to supply good quality food
to a restaurant for others to enjoy.”
One of Gary’s clients is Executive
Sukey and John Jamison Chef, Zeno Zimmer at Green Gables
Restaurant in Jennerstown. “What I like
play a major role in what we eat,” said about buying from local farmers is a
Helene Kennan, president of WCR. guarantee of fresh produce at the best
Although the majority of those who quality. It is also important to me to help
work in the food service industry are out the community around me. Gary has
women, very few ever reach the upper organic greens for me at a reasonable
echelons of management. WCR believes price,” says Zeno.
that awards like these inspire and Continuing over the next three years
encourage women to pursue and excel PASA will be hosting field days, work-
in culinary careers. shops and local food dinners where
Visit www.womenchefs.org for more farmers and chefs will have an opportu-
information. nity to meet and work together. These
events will provide both farmers and
n Farm to Chef Program Begins chefs with answers to questions about
PASA will be working with farmers product availability, quality control,
and chefs in western Pennsylvania ordering, delivery and billing. Project
over the next three years to establish participants will also receive on-going
new relationships between the two technical assistance.
groups, which may result in a significant If you are interested in selling your
increase in new product sales. products to a restaurant or buying food
“Expanding profitability of farmers from an area farm, please contact Julie
and the distribution of healthy food is Speicher at 412-697-0411 or julie@pasa-
our focus with the Farm to Chef pro- farming.org for more information.
16
Regional Marketing
WESTERN REGION
The West Looks to Rebuild a Regional
Food Infrastructure Network
By Suzy Meyer
Last year in western Pennsylvania,
PASA’s Western regional office launched
the second year of the Buy Fresh, Buy
Local campaign. Over 10,000 consumer
guides were printed and quickly
absorbed in 19 counties and 39 new
partners signed on. Old relationships
were strengthened, and new relation-
ships were formed with consumers,
farmers’ markets, retailers, wholesalers
and chefs.
With Buy Fresh, Buy Local well
underway, David Eson, Director of
PASA Western regional programs, has
turned his attention to adding value to
farmers’ produce and products. In fall
2005, PASA received a grant from Penn-
sylvania’s First Industries Fund to fund
research, feasibility, and business plan
development to re-build our regional
food production and distribution net-
work. We call it the Regional Food
Infrastructure Network. This project
may result in millions of dollars in addi-
tional agricultural output, create jobs,
develop new processing and distribution
businesses and revitalize communities in
rural areas throughout 19 counties in
western Pennsylvania.
The business plan resulting from the
Regional Food Infrastructure Network
project will identify value-added food
products that farms can produce and
businesses can process, market, distrib-
ute, and sell to consumers in 19 counties chicken, and geese, for USDA-certified
of western Pennsylvania. To restore a
functioning local food network, the
project will look at the whole system:
Farmers > Dispatch > Transportation
from farms > Storage > Food processing
> Transportation to markets > Branding
> Marketing > Products on shelves.
[This project] will identify value-
added food products farms can
produce and businesses can process, facilities that could be
market, distribute and sell to con-
sumers in western Pennsylvania.
Adding value to raw materials can be
as much about transportation and facili-
ties, as it is about turning apples into
pies, or turning one cabbage into eight
bags of coleslaw mix. From early infor-
mational meetings with farmers, there is
diverse potential with value-added prod-
ucts. For example Organic Crop
Improvement Association (OCIA) farm-
ers, envision an organic line of spaghetti
sauce or flash frozen prepared meals
made with pastured pork and organic
cornbread. The abundance of milk in
western Pennsylvania could be turned
into locally branded artisan cheeses, ice
cream, yogurt, and whey products. The
Amish, with neither electricity nor
trucks, could benefit from dispatched
transportation of produce to cold stor-
age facilities. There is also a need by
many producers of pastured beef, pork,
organic meat processing facilities. Ron
Gargasz, who has his organic beef
processed at a conventional facility near
his farm, says that even though he sells
all that he produces, he’s missing out on
one label that would help raise consumer
awareness: “USDA certified organic.”
We are open to ideas and
information from new and
experienced farmers, especially
in western Pennsylvania.…Do
you know about existing food
enhanced (such as auction
houses), or upcoming food
kitchens and rinsing facilities,
or new slaughterhouses in
western Pennsylvania? What kind of
facilities do you need to add value to
your products? Do you know people in
the cold transport business? Or grocers
that are buying local products? Your
input is valuable, and we’re listening. It’s
a big region, and we invite you to partic-
ipate and help rebuild our local food
network. n
For more information on this project,
contact David Eson, Director of Western Pro-
grams at 412-697-0411 or david@pasa-
farming.org.

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

17
Educational Outreach
Results of Farm-Based
Education Survey
By Heather House
As a nonprofit organization that
receives financial support from founda-
tions and government agencies, PASA
regularly reports to grantors on the
progress of our work. Naturally, most
grantors want to know whether the proj-
ects they fund are having the desired
impact. To that end, over the years,
PASA has developed a number of evalu-
ation tools used to measure the success
of individual projects and the organiza-
tion as a whole.
Recently, PASA decided to try a new
evaluation tool, our first-ever electronic
survey to evaluate our Farm-Based Edu-
cation (FBE) programming. The website
link to the survey was sent to approxi-
mately 2,400 emails, which included our
members and anyone who has attended
a PASA FBE event in the last four years.
Within the 30-day response period allot-
ted for the survey, we received 437 com-
pleted replies. What follows is a brief
summary of the 2005 FBE program and
the results of the electronic survey.
Overall, 2005 was a tremendous sea-
son for FBE, with attendance up nearly
50% compared to 2004! A total of 990
people attended at least one of PASA’s 25
events. Approximately 280 people
attended two or more field days for a
total attendance of 1,270.
Of the 260 respondents to our elec-
tronic survey who indicated they had
attended a FBE program in the last five
years, 82% indicated they learned some-
What’s the number one
reason people attend PASA’s
Farm-Based Education events?
85% of those responding to
a recent survey say “learning
directly from other farmers.”
thing that resulted in a change in their
farming practice or personal lifestyle. Of
these, 46% said “my operation is more
environmentally friendly,” while 33%
said their farm operation was more prof-
itable as a result of a change they imple-
mented based on something they
learned at the event.
It is common on our exit surveys for
attendees to indicate they intend to
make a change, but that they cannot pre-
dict the implications of this change.
Many people say, “I’ll apply what I
learned next season.” There was a fasci-
nating array of “other” answers, in which
respondents explain why they do/don’t
apply what they learn at FBE events. We
believe PASA is offering educational
opportunities to directly benefit farmers
and consumers, who are in position to
positively influence the farming commu-
nity and environment.
Although our FBE program is
designed primarily for growers, PASA
aims to attract attendees from a spec-
trum of occupations. Similar to PASA’s
membership ratios, approximately 50%
of FBE participants are farmers; 22%
indicated they are full-time farmers
18
Bob and Vi Omlor (far left) ask Greg Krwarzk
(far right) of Penn State’s Biglerville Fruit Research
Station about managing pests in their organic
orchard. Don Kretschmann (center), field day
host, also offered participants advice.
while 31% are part-time farmers.
Another significant population served,
the home gardeners, represent about
32% of our respondents. Educators
(29%), homemakers (13%), environ-
mental organization employees (12%)
and researchers (9%) also make up a sig-
nificant portion of our audience.
When we asked our FBE attendees,
“What is the best thing about attending
a PASA FBE program?” hands-down the
most common answer was “learning
directly from other farmers” (85%,) fol-
lowed by “getting fresh ideas” (78%).
But, a significant number of respondents
cited “networking with other attendees”
(72%) as the best reason for attending a
FBE event.
PASA makes every effort to keep the
costs of field days affordable, usually by
pursuing grant funds or other sources of
underwriting to pay for the cost of pro-
gramming. However, as government
programs we typically turn to for fund-
ing are cut, we have found ourselves
offering programming at a price we hope
will help us recoup the added expenses.
Increasing the cost of Farm-Based Edu-
cation programming was a big decision
for us and we were concerned about how
the change in fee structures might affect
attendance. We were pleased that overall
attendance is up and only 7.5% of sur-
vey respondents cited “programs are too
expensive” as a reason for NOT attend-
ing a field day. As an aside, the number
one reason people do not attend field
days is that they are “too busy” (41%).
We are very pleased with the 2005
season and owe a debt of gratitude to a
number of funders for making our pro-
gram possible. Moreover, we want to
thank you, our members who turn out,
whether it is during a haymaking day or
hurricane rain.
The 2006 FBE calendar is being
developed and will be announced in late
spring. We look forward to opportuni-
ties to continue working with you to
promote profitable, environmentally
sensitive farming in Pennsylvania. n
 A New Tool for
Greenhouse Growers
Now greenhouse growers can better manage their pest problems while
reducing their pesticide use, thanks to a new manual produced by the
Pennsylvania IPM Program.
The manual, “Greenhouse IPM with an Emphasis on Biocontrols,” was
developed in response to the need for practical information on green-
house integrated pest management (IPM) and biological control also
known as biocontrol. Biological control is the use of a beneficial organism
to control pests. Since most pests have various parasites, diseases and
predators that can kill them, these beneficial organisms can be purchased
and released into greenhouses as a means of control.This results in good crop yield and
quality and greatly reduces (and sometimes eliminates) the need for pesticides. APPRENTICE AND
“Greenhouse production is rapidly growing in Pennsylvania and surrounding
states,” says Pennsylvania IPM Coordinator Cathy Thomas. Based on Thomas’ “Bug vs. INTERN LISTING
Bug”article series, the 108-page manual begins with an introduction to IPM and its prin- Good help is hard to find. If your farm
ciples and information on starting an IPM/biocontrol program. In addition, the manual offers intern and apprentice opportuni-
contains more than 90 full-color images, as well as descriptions of the most common ties, let PASA help! We will post your clas-
pests in the greenhouse industry, and biocontrols used to manage them. sified lisitng in our newsletter and on our
For more information on greenhouse IPM and biocontrol programs, contact Cathy web-based Intern Board. Last year, each
Thomas at 717-772-5204 or by email at caththomas@state.pa.us. See the PA IPM Pro- farm posting on PASA’s Intern Board
gram’s Greenhouse IPM Web site at http://paipm.cas.psu.edu/green/greenhouse.html received an average of over 500 hits!
for additional resources. Although anyone can search the Intern
Greenhouse IPM with an Emphasis on Biocontrols (publication number AGRS-96) is Board, posting services are free and limit-
available for free as a PDF file at http://paipm.cas.psu.edu/ghmanual.htm. To obtain a ed to members only.
hard copy, send a check or money order payable to Penn State for $12.00 plus shipping When submitting your posting, please
and handling to the Publications Distribution Center,The Pennsylvania State University, use the following format:
College of Agricultural Sciences, 112 Agricultural Administration Building University Farm Name, County, State
Park, PA 16802-2602. Shipping and handling is $5.00 per order (regardless of the num- Brief description of position,
ber of copies shipped). Credit card orders will be accepted by calling 1-877-345-0691. including time frame, compensa-
tion, duties, & other details.
Your contact information
Tough Times is critically important that we recognize
Submit your postings directly to
these trends and assumptions that are Heather House at heather@pasafarm-
continued from page 6 out there, especially if we hope to ing.org or via mail at PO Box 419, Mill-
achieve lasting success on behalf of our heim, PA 16854.
my mind, it goes right back to the most farmers and eaters alike.
basic building blocks of any rural com- We have already been hearing great
There are powerful forces out there responses, here is an example:
munity, including common sense and working hard to undue local food sys-
the relationships among its citizens, tems as fast as we can assemble them. “I’ve got to tell you how much we
commonly known as “neighbors.” It appreciate your putting our job ads on the
These forces unabashedly utilize the
would seem that something in the website! I cannot believe how many
weapons of fear and deliberate misinfor-
industrial psyche of our society depends responses they are generating! From all
mation to hide their greed and to ask all
heavily on the notion that, ultimately, over the country too! Just goes to show
of us to suspend, or preempt the good
neighbors cannot be trusted and we can- you the clout and attraction and fame of
not even trust our own individual judg- judgment and common sense we share
our beloved PASA. We ran a whole bunch
ment when it comes to business matters. with our colleagues, customers and of job ads in several publications, costing
I suppose it is the “marketplace” that neighbors, in favor of strategies that a few hundred bucks all together, but that
must be trusted to make decisions on favor corporate wealth and power. good old free one you did for us was by far
our behalf. In response to the aggressive self- the most effective. I’ll let you know when
When I suggest, then, that tough interest of such corporations, and as we’ve filled our openings so you can delete
times lay ahead, or that the sustainable Franklin Roosevelt might have said, the our entry. Thanks again. Love to all at
agriculture community must reassess its only thing we have to preempt is pre- PASA.”
goals and progress, I mean to say that it emption itself. n — Jim Crawford, New Morning Farm

19
 Eat Fresh, Eat Local…Eat Free, Eat Wild… EAT WEEDS
By Jennifer Anne Tucker
“Weed” in many communities is a
word used to categorize plants as villains
and too often we wage chemical war on
groups of common plants. As an herbal-
ist and wild food enthusiast I know
weeds as medicinal partners, and more
often as nutrient-rich food plants. Yes, it
takes time and effort to weed the garden,
but change your intention — harvest the
weeds in the garden! I encourage the lat-
ter for better health.
Where do the plants we know as
weeds, come from? In truth, many of
our emigrant ancestors brought seeds to
grow as food and medicine plants to this
continent, and as land became cultivated
for food, the once valued herbs and food
plants “jumped the garden fence,”
adapted to their new habitat and went
“wild.” Many weeds, in truth are “her-
itage foods!” Worldwide, people have
used plants growing in their environ-
ment as shelters, food, medicine and for
ceremonial purposes. The weeds we take
for granted are held in high esteem in
other traditions.
It was Evelyn Snook, an herbalist
from Lewistown, PA, who taught me to
value the plants in my own backyard.
Wild plants can be powerful partners in
healing conditions that challenge —
wounds, injury, digestion, respiratory,
slippery and fibrous, and need some get-
ting used to, but are well worth the ben-
efits. We nurture innate body wisdom
from the diversity of tastes in plants and
herbs. Sour, bitter, pungent, acrid and
astringent tastes can stimulate, activate,
cleanse and tone, calm or stimulate and
irritate. Naturally sweet and salty tastes
nourish, regenerate and mineralize.
Over-use of refined sugars, processed,
fortified, and salty foods, jade or fool our
taste buds and cheat us of nutrients.
So-called “natural health” products
are getting more unnatural as processors
bring herbal energy drinks and snack
bars to market. Herbal compounds
extracted, isolated, and often ingested
inappropriately, negate the synergy that
the whole plant provides. Encapsulated
herbs bypass the first critical step in
engaging the body’s natural wisdom, the
taste of the herb. Without the taste, we
n How is the dandelion
(Taraxacum officinale) helpful? If
your garden or lawn has healthy
soil, (no herbicides or non-organic
fertilizers) then harvesting them
for food and medicine is safe. Dan-
delions will grow on decalcified
soils, and the deep taproot will
bring up minerals and calcium to
might overdose and do more harm than
good; frequently the body does not uti-
lize the encapsulated item, because tast-
ing identifies diverse enzymes needed for
digestion. Cheaper and more nourishing
is a thermos of your own homemade
herbal weed infusions or soups!
Here are some facts and information
to inspire your desire to eat wild plants,
and protect their habitat — whether it
be your own vegetable or flower garden,
lawn or field. In my experience, observa-
tion and careful tending will nurture
volunteer weed plants side by side with
desired crops to the benefit of all — the
garden and gardener. Weed volunteers
are companionable in the garden
because they are early and ready to har-
vest before many of the vegetables. And
many garden weeds make tasty partners
at the meal table with the same garden
vegetables they grew beside. n

PHOTOGRAPHS BY JENNIFER TUCKER AND GERALD LANG (ORIGINALS IN COLOR)

circulation and allergies. Eating wild
plants from my own locale helps me
adapt to living here; it places me in my
habitat. Eating or using these plants, I
am ingesting their successes — they have
absorbed minerals and nutrients from
soil, water, and air — they have sur-
vived. Those minerals, nutrients and sur-
vival successes are valuable to me as food
or medicines, but just as important is the
dimension of preparation, the symbols
and history, the inspiration I receive
from my encounters with the plants. As
I become more familiar with intense fla-
vors and energy derived from wild
plants, I am intuitively drawn to the
plants my body wants to eat. I became a
“free ranging” human being! Foraging
for wild plants in season synchronizes our
body’s transitions from season to season.
Wild, weedy tastes are earthy, tangy,
and often bitter. The textures are chewy,
the surface. That’s good for you
and your soil!
However, if the land has been
treated with “weed-killers,” ironi-
cally, dandelions and other weeds
come in even more vigorously, to
help rebalance, and detoxify the
soil. Using these plants for food
and medicine is harmful, since
they concentrate and absorb the Dandelion
toxins. If you are making the tran-
sition to more healthful garden soils, then part of the clean up is letting the “weeds” be
the “medicine” for the soil. Properly dispose of these plants, as it is important not to use
them in your garden compost. Eating healthy dandelions is good medicine too…it will
protect and detoxify our liver and gall bladder from harmful agricultural
chemicals…the same used to kill weeds and dandelions!
Dandelion leaves harvested before the flower blooms can be used as daily greens,
prepared raw, sautéed, stir-fried, steamed and chopped as garnish in soups, hot cooked
foods, or salads. The mildly bitter leaves compliment the taste of winter-stored root
crops. I harvest the leaves by slicing off the top of the root holding the rosette of leaves
together for ease of washing and preparation. Daily use of small amounts of the leaves

20
in season will build up the blood and help to
prevent anemia. Impressively high in vita-
min A, C and minerals iron, selenium, zinc,
the leaves are a natural diuretic, a cleansing
tonic to the kidneys. Leaves can be dried and
added to winter soups or teas or I make veg-
etable stock using fresh leaves with other
seasonal garden surplus and freeze the
strained, concentrated stock.
Dandelion flowers make honey-like
syrups, white wine, and great fritters. The
flower stems, 2 or 3 raw daily, in season, will
improve kidney and urinary tract functions.
Flower buds add crunchy texture to salads,
or stir-fried lightly with other tender spring
vegetables. Dandelion roots are best har-
vested in the fall and cooked fresh or dried
in soups, stews or a hearty infusion or dry-
roasted for a heartier tasting beverage. (An
infusion is a term used to describe the
method of extracting the plants’ properties
into boiled water, strained and used as tea to
drink, compress for injury, foot bath, skin or
hair rinse.) The sweet/bitter tastes of the
roots, when used as teas, are well document-
ed for balancing stomach acids and lower-
ing blood sugar when transitioning from
processed sugars to a healthier diet. I have
relied on the dried root medicinally in my
practice for regenerating jaw bone from a
tooth abscess; liver health and function;
breast health, before and after breast cancer
treatment; food allergies; cholesterol formu-
las and to relieve indigestion and heartburn.
Type in “dandelion recipe” into your comput-
er’s Internet search engine, and find page
after page of recipes and “dandy facts.”
n Wild violets (Viola papilionacea) on
my lawn bring Evelyn to mind each spring. It
was our springtime ritual to sit on her lawn
in Lewistown, share stories, harvesting violet
flowers, then go into her kitchen and make
ourselves a violet flower feast! Violet aspic,
violet vinegars, violet flower jams, violet tea
sipped from antique china tea cups and vio-
let syrup for winter “blues.” Violet flower
picking is on-your-knees work, and prepara-
tion a hands-on experience. The reward for
all this work is beauty, good food and sweet
memories. Foraging for wild eatables is a
walk-about tradition…best learned from
enthusiastic and knowledgeable foragers
who also happen to be good cooks! My Mid-
western diet of meat and potatoes, canned
or frozen vegetables, iceberg lettuce and
Wonder Bread, was shaken to the core when
I started to eat wild flowers, wild leaves, wild
mushrooms and identify and gather medici-
plant, harvest and dry for winter infusions.
Violet Small plant, big on health power!
PHOTOGRAPHS BY JENNIFER TUCKER AND GERALD LANG (ORIGINALS IN COLOR)
Chickweed fresh poultice is cooling to
inflammations, bruises and pain. I have
drawn out splinters, dirt and infections from
wounds using poultices. (Not recommended
if not experienced with this method of
healing.) To make a poultice: Take several
handfuls of fresh leaf and stems; rinse, and
pulp in blender or food processor with small
amounts of water to keep moist. Shape the
pulped plant into a paddy; apply directly to
skin, or put pulp onto clean cotton bandage.
Wrap to hold in place. Discard used poultice
nal plants with my teachers and mentors. outside. Warm compresses on closed eyelids
Violet is a favorite raw “nibble” of mine are soothing to irritated, itchy, or tired eyes.
when walking on the farm. Many varieties (Leave compresses in place for 5 minutes at
grow here; white, yellow, pale and deep pur- a time, no longer. Take a break and repeat as
ple. The flowers and leaves added to salads needed using fresh sterile cloth compress
or chopped raw as garnish for soups or hot for each application.)
grains. (Caution: the roots are purgative, n Catnip (Nepeta cataria). I welcome this
do not eat the roots.) As flowers become plant wherever it appears, wild near my pas-
abundant, I make a concentrated purple tea ture gates, garden edges, and near the
of the flowers and freeze as cubes to add to manure compost pile. It is herbal entertain-
summer teas or make syrup, soothing for ment if you crush the fresh or dried leaves
coughs. The leaves, as herbal medicine tradi- for your cats to smell or eat! Interestingly, the
tions, are used in relieving cancer pain and smell of the fresh or dried herb will repel rats
slowing growth of tumors of breast and and mice. Internally I use the fresh or dried
uterus.1 Leaves are sweet and “slippery” in leaves as infusions for nausea; colic in chil-
texture when chewed raw, high in vitamins dren; occasional restlessness and insomnia;
A and C, and calcium. flu with fevers; mild indigestions. I like com-
n Chickweed (Stellaria media) spreads bining the leaves with chamomile flowers as
cheerful green carpets in gardens, green- infusions for stomach and bowel problems,
houses and lawns. Moist, sweet and cooling or recovering from flu symptoms. Caution:
to the taste, it has a reputation for internal do not use the root, and check catnip leaves
use (fresh or dried) as a remedy for rheumat- when gathering in damp weather for
ic, gouty pains and is rich in C, A and B vita-
mildew spots.
mins, and high in minerals, calcium, iron, Weeds need to be respected, for their
silicon, potassium, magnesium and copper.
survival traits of resilience, reproductive
Fresh, I like to graze right in the garden on continued on page 22
this tender herb; or make green juice when
abundant enough to gather by the handfuls; Catnip
or as fresh pesto with garlic and olive oil to
spread on sandwiches. Chickweed offers
optimum nutritional benefits for those who
are anemic, malnourished, or weakened by
illness, surgery or trauma, and nurtures
PHOTOGRAPHS BY JENNIFER TUCKER AND GERALD LANG (ORIGINALS IN COLOR)
the thyroid gland; soothes liver, kidney, blad-
der and lymph elimination overburdened
from over-eating rich, fattening foods. Regu-
lar use of infusions checks excess fluid
weight from the body. Internally it also is a
restorative to the bronchial and lungs, treats
sore throat and dry coughs. Externally I use
the plant in salves for itchy “hot” skin patch-
es; poultices for ulcers, bruises, and dissolv-
ing cysts; a warm compress for tired
“burning” eyes. If you have an excess of this
21
Weeds
continued from page 21
vigor, persistence, adaptability, and general
“die-hard” skills. Traits we admire in our-
selves, I might add! These plants’ survival
activity includes mimicry of other plants
which may be dangerous to touch or ingest
(why we need 100% identification); some
have skin irritating oils or textures; and all
plants have a complex self-produced chem-
istry of insect repellant, fungal resistant,
immunity to bacteria and viral diseases.
Simply stated, when we identify safe and
healthy wild plants to eat we absorb the
beneficial immunity traits!
Safety guidelines
Use one or two field guidebooks for
plant identification. If you are not 100% sure,
then don’t pick it, don’t touch it without
gloves! (Some plants cause rashes.)
Practice ethical harvesting: know when
to gather, leave some plants to mature and
re-seed, re-establish, protect, or transplant as
sustainable plant communities.
Never gather plants from unsafe, toxic
soils; roadsides, housing areas, golf courses,
campgrounds, playgrounds, check for un-
safe ground water run-off.
Know what parts of the plant are used
(root, flowers, leaves, seeds) and how to pre-
pare the plant (raw, dried, cooked).
Consult a practitioner if unsure about
PHOTOGRAPH BY GERALD LANG
any use of weeds as medicine.
Other keys to successful foraging
Introduce the new plants to your body in
small tasty nibbles (like grazing), in mild
infusions, or as garnishes mixed with other
food until you understand how your body able for private consultations on the use of
responds. Some plants are best used raw, herbs as natural medicines and as a speaker
and others need to be cooked for digestion. on herbal plant use. She is a PASA member
and has been a presenter at two previous
Books for further resources, PASA conferences.
recipes, and research
1 Tis Mal Crow, Native Plants Native Healing.
Jennifer lives and works at Hill Crystal
Farm with her husband and photographic
Susun Weed, Healing Wise and Breast Cancer,
collaborator, Gerald Lang. The hay fields are
Breast Health!
certified organic and the pastures, pond
Euell Gibbons, Stalking the Wild Asparagus
banks, streams, woodlands and wetlands
and Stalking the Healthful Herbs
produce an ever-changing tapestry of wild
Editor’s Note: Jennifer Tucker gives wild plants for herbal partnership. The farm’s
plant and “weed” walks and teaches herbal fields, sky, woodlands and plants, in all sea-
wisdom, salve-making, tinctures, infusions, sons are the muses for her photography.
poultices and flower essences. She is avail- Contact her at 814-422-8257.
POULTRY MAN, LLC
Eli M. Reiff 570-966-0769
922 Conley Road • Mifflinburg, PA 17844
Scalder — (above center) 42 gallon rotary, gas fired with auto control
temp timer. 60,000 BTU, all stainless steel.
Mechanical Plucker (above right) — 3 ⁄4 HP motor, motor totally
enclosed. 10:1 Gear reduction, 27”diameter, stainless steel with show-
er.
ALSO AVAILABLE
Manual Scalder — Hand dunk birds. 42 gallon, 45,000 btu.
22
 Fostering the
Food & Health
Connection
Farmers’ market vendors, such as Mildreds’ Daughters Urban Farm, are important links in providing fresh, local foods to consumers.
“Nothing is more important to peo-
ple’s health than what they eat everyday,”
says Dr. Preston Maring, a physician for
34 years and the creator of the first
Kaiser Permanente hospital farmers’
market. By developing a farmers’ market
at his hospital and inspiring the creation
of 25 others in just two years, Dr. Mar-
ing is helping hospitals around the coun-
try illustrate the connection between
food, diet, and health.
Six years ago Dr. Maring noticed ven-
dors selling jewelry and handbags in the
lobby of the Oakland, CA hospital
where he worked. As a longtime farmers’
market shopper, he wondered if he could
develop a market at his hospital that
would serve large groups of people and
support the hospital’s mission. To get
started he brought the idea of a farmers’
market to the CEO and hospital opera-
tors. Through them he connected with
John Silviera at the Pacific Coast Farm-
ers’ Market Association (PCFMA) who
immediately loved the idea.
In May 2003, with a contract from
the PCFMA, the first Kaiser Permanente
market opened between the parking lot
and the main entrance to Dr. Maring’s
Oakland hospital. Functioning as a sub-
tle form of preventative medicine, the
eight to nine vendors at the market pro- nects them are their three shared, guid-
vided a place for hospital visitors, ing principles: first, the markets must
patients, and employees to buy fresh provide certified organic food; second,
produce, shop for food at a convenient the food should not need refrigeration,
location, and enjoy a work environment meaning no fish, chicken, meat, or
that encourages them to breathe fresh air dairy; third, the markets must serve as
as they buy locally grown strawberries, healthy complements to the existing in-
hospital cafeteria food, and
From schools, to hospitals and prisons, not as competitive alterna-
more public institutions are realizing the tives.
As a large company, Dr.
important connections between food, Maring believes Kaiser can
help build demand for fresh
diet and health.
healthy food while it sup-
apricots, or peaches outside the hospital. ports local farmers through its farmers
The first day felt like a block party market programs. Hospitals are where
and was an immediate success — straw- people go to regain their health, and Dr.
berry vendors alone made over $2,000. Maring says there is “something to be
Quickly Dr. Maring sent emails and said for hospital leadership supporting
called peers at other Kaiser Hospitals. By these markets” — markets that can help
the spring of 2004 six new farmers mar- patients, visitors, and employees both
kets were providing fresh food at differ- stay healthy and get better. For more
ent hospital locations. The farmer-to- info, contact Dr. Preston Maring, at pre-
hospital momentum continued building
ston.maring@kp.org.
and by the summer of 2005, 25 markets
existed in five states, ranging from Geor- Reprinted with permission from the
gia to Colorado to Hawaii. Project for Public Places (www.pps.org)
The markets are geographically Project for Public Spaces (PPS) is a non-
diverse and unique in that each hospital profit organization dedicated to creating
works with local vendors and farmers to and sustaining public places that build
manage their own market. What con- communities. n
23
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SPIN-FARMING Is It For You?
It Makes Agriculture Accessible to Anyone, Anywhere
Compiled from the workshop & handouts
at PASA’s Farming for the Future Conference
What does SPIN stand for? S-mall P-lot
IN-tensive. But it also stands for new hope
and promise for independent farmers. SPIN
takes the challenges posed by urbanization
and turns them to the farmer’s advantage.
With this farming method, there is no
need to own land, renting a small parcel or
several back yard plots are adequate. The
multiple farm plots or parts of a single site
are then divided into different areas of pro-
duction intensity. The most intensive area is
called the Intensive Relay Area and this is
where 3 or more crops are grown on a
sequential basis throughout the season. The
Bi-Relay Area has sequential growing of two
crops throughout the season, and in the Sin-
gle Crop Area only one crop is grown in the
course of the season.
SPIN is becoming popular with a broad,
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approach farming in a radical new way.
SPIN farming has been developed at
Wally’s Urban Market Garden, a half-acre
multi-location farm in Saskatoon,
Saskatchewan and Philadelphia’s Somerton
Tanks Farm, a single location half-acre farm.
SPIN was created by Wally Satzewich,
who operates Wally's Urban Market Garden,
which is dispersed over 25 residential back-
yard garden plots in Saskatoon, that are rent-
ed from homeowners. The sites range in size
from 500 sq. ft. to 3000 sq. ft., and the
growing area totals a half-acre. The produce
is sold at The Saskatoon Farmers’ Market.
Wally Satzewich and Gail Vandersteen
initially started farming on an acre-sized plot
outside of Saskatoon 20 years ago. Thinking
that expanding acreage was critical to their
success, they bought farmland adjacent to
the South Saskatchewan River 40 miles
north where they eventually grew vegetables
on about 20 acres of irrigated land.
After six years farming their rural site, the
couple realized there was more money to be
made growing multiple crops intensively in
the city, so they sold the farm and became
unprecedented levels and result in profitable
income.”
In 2003, its first year of operation,
Somerton Tanks Farm, located in northeast
Philadelphia, the fifth largest city in the U.S,
produced $26,100 in gross sales from a half
urban growers. “People don’t believe you can acre of growing space during a 9 month
grow three crops a year in Saskatoon,” growing season. In 2005 gross sales increased
observes Vandersteen. “They think it’s too continued on page 29
much work, but the truth is, this is much
less work than mechanized, large-scale farm-
ing. We used to have a tractor to hill pota-
toes and cultivate, but we find it’s more
efficient to do things by hand. Other than a
rototiller, all we need is a push-type seeder
W
R O E R’
and a few hand tools.” 1234567890123456789012
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and sell thousands of bunches of radishes, 1234567890123456789012
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satHillsideFarms.org.
COME GROW WITH US — Practical farm train-
ing program at Maggie’s Farm, visit www.farm-
school.org.
FOR SALE — Farmhouse, outbuildings, fenced
fields & mature beautiful woodlands in rural val-
ley setting; in land trust. Located in Julian, PA
(Centre Co.) Selling price $208,000 fro 65 acres.
Contact Dorothy Blair, 814-466-7778 or
ey6@psu.edu.
GREENMARKET SEEKS FARMERS — market in
New York City, seeks farmers to sell directly to
New Yorkers. Call Kelly at 212-341-2321.
SKIPPACK FARMERS MARKET/ VENDORS
NEEDED — a producer-only market will be
starting its 6th season in June. Located on Rt. 73
east of Rt. 113 in Berks Co., PA. Open every Sun-
day, 10am–2pm. Contact Brian Moyer at 610-
944-9349 or brianm22@aol.com for more
information.
SEEKING VENDORS & FARMERS — Eagleview
Farmers’ Market in Chester Co., PA. Wednesdays,
June–Nov. (2–6pm). Contact Louise Schorn
Smith at louiseess@comcast.net or 610-458-
1155.
VENDORS NEEDED FOR PHOENIXVILLE
FARMERS’ MARKET — seeking producers of
lamb, beef, cut flowers & herbs, asparagus, straw-
berries, artisanal breads & cheese to sell at the
market. Located in Phoenixville, 30 miles NW of
Philadelphia. Contact Liz Andersen, 610-933-
0486 or pvillefarmersmarket@yahoo.com.
BEEF CATTLE FOR SALE — 6 cows, 5 heifers, 3
bulls, 1 steer — will hold until spring. Call Pete
Gatski for details 570-387-1761.
ORGANIC FARMERS — All natural insect repel-
lent from Sue Salves. Call 570-726-3028,
www.suesalves.com or sue@suesalves.com.
FOR SALE — car seat, open buggy & breast
strap harness available in the Williamsport area.
Call Peter Koch at 570-998-2616.
WANTED — BCS (~850) w/ tiller & mower. Call
Todd Wetzel (Somerset Co.), 814-926-3455 or
wetzeltodd@hotmail.com.
LAND WANTED — couple with 11 years com-
bined organic vegetable production experience
is looking for about 10 acres. Preferably within
about an hour of State College, but we are open
to other possibilities. Looking for a farm to call
home. Contact Sara Ecket & Dave Sandy at 814-
353-1329 or sara_eckert@hotmail.com.
Do You Grow CUT FLOWERS near Philadel-
phia? — Weaver’s Way Coop, a neighborhood
grocery store seeks local, organic flowers by
stem or bouquet & bedding plants too. Contact
Emily at 215-843-2350.
EGG INCUBATOR — electric, wooden cabinet,
4 drawers approx. 24” x 24” each $75. Call Dan at
814-349-5814 & leave message.
CERTIFIED ORGANIC GROWERS WANTED —
Tuscarora Organic Growers Cooperative needs
growers to fill shortages in the 2006-07 season
production plant: we need more produce! Call
Chris Fullerton at 814-448-2173, or
chris@tog.coop.
LOOKING FOR KINDER GOATS — Paradise
Garden & Farm, 814-932-6761 or Paradise-
Farm@adelphia.net.
HELP US STAY LOCAL — Takoma Park/Silver
Spring Co-op is looking for small businesses
interested in selling organic/natural products
through our store. We are 2 community-owned
natural food stores located outside Washington
DC. If you grow or produce organic/natural veg-
gies, fruits, cheeses, cut flowers, prepared foods,
dry goods or meat — we want you! Email gro-
cery@tpss.org or call Jessy at 301-891-2667.
CUSTOM GRAZING CATTLE — stockers, finish-
ing & dairy heifers. Located in NW New Jersey,
call Matt Pearson, 908-459-4474.
FOR SALE — 1991 Hino diesel cab over refrig-
erated truck. 14’ van body, manual transmission,
220,084 miles, 22,300 GVW, Carrier refrigeration
unit w/ electric standby. Refrigerator unit needs
work. $11,500. Contact Karen Vollmecke, 610-
883-0188, vollmeckecsa@hotmail.com.
ITEMS FOR SALE — 1967 Dodge 500 (oldie by
a goody!) — $1,200; International Cub Tractor —
$1,900; Brillion 6’ seeder (3-point Model GLP 64-
01) — $575; Williams Tool System — $1,600;
Stanhay Precision Seeder — $1,200; 8’ disk (no
hydraulic cylinder, good shape) — $950; Two 8’
steel tool boxes — $125 each; 4” Wade rain alu-
minum irrigation pipe (approx. 60, 40’ sections &
some 20’ sections). Contact Karen Vollmecke,
610-883-0188, vollmeckecsa@hotmail.com.
FOR SALE — Berkshire & Berk Cross gilts. Natu-
rally raised, no antibiotics or hormones,
humanely raised on straw pack bedding. $225
each. Call Steve Forman 570-649-5186 or email
jerseybelt1@earthlink.net.
FOR SALE — Peanut & corn roaster, 75 lb.
capacity, propane heated, portable — $2,500.
Call Jeremy Jackson at 814-876-0282.
26
FOR SALE — Registered Haflinger mare for sale.
Started in harness, ready for saddle. Will be 3 in
April. Sound and good looking. Needs to be
worked. Contact Joe Detelj at 570-523-1681.
FARM FOR SALE — Towanda area, 50-acre
working dairy. Cost $210,000 call 570-924-3216.
FOR SALE — Angus calves, from a small herd of
grass-raised stock, ranging from 350 to 450 lbs.
Would like to sell them to folks who are interest-
ed in grassfed production & who might be look-
ing for some replacement heifers, he will run
them through the local feeder sale before win-
ter. Contact Ron Barr 814-427-2584.
FOR SALE — Sheep dairy and pasture-raised
meat business: This is a turn-key operation,
including a successful brand and market for
sheep milk yogurt, feta and cream cheese and
aged raw milk cheese, as well as grass fed and
finished beef and lamb, humane pork, pastured
eggs, pastured broiler chickens and turkeys.
Tractor and necessary machinery also available
if desired. Serious inquiries only, please contact
Keith at (315) 542-9484.
ORGANIC VEGETABLE FARM — 5 acres river
bottom, irrigation pond and underground 2”
pipes and hydrants, 2 wells, barn and 2 hoop
houses (12’X100’and 35 by 125’), house site, pas-
ture, woods, total 12 acres Rappahannock coun-
ty, Virginia, 1 hr west of DC, needs experienced
market gardeners, locals hungry for fresh pro-
duce, owner financing to motivated couple with
seed money, email organicfarm@adelphia.net
HERITAGE LIVESTOCK FOR SALE — Swissland
Acres is currently selling their Black Welsh
Mountain sheep & Belted Galloway herds. These
animals are all grass-fed only. Willing to sell as
individuals, small groups or as whole herds.
There are discounts for multiple animal purchas-
es. If you have any questions or want to look at
the animal please feel free to contact Marc &
Jenny Shearer, 10618 N. Main St. Ext., Glen Rock
— 717-227-9271 or swisslandacres@msn.com.
FARMLAND FOR SALE — Several hundred
acres available in Cecil County, Md. on the
Bohemia River in Warwick which was last in corn
and soy beans 15 or more years ago. Land has
been in CRP & would be suitable for organic
crops. Most of the farm is in permanent Farm-
land Preservation & the remainder in Ag District.
Contact Mary Garren at marygarren@sbcglob-
al.net.
FOR SALE — 26 fat cattle ready for slaughter
between March 15 & May 30. Mostly Black
Angus. Will sell individually. Raised on grass &
finished on 95% homegrown hay, silage, grain &
all natural minerals. No antibiotics, drugs or hor-
mones. All organic fertilizers & non-GMO feeds.
Call between 7 & 7:15 pm — Wednesday
evenings only. Henry Martin, 570-538-5471.
FULL LISTING NOW ONLINE
Check out PASA’s website: www.pasafarm-
ing.org for new features including classified
ads and employment opportunity listings.
Classified Ads
FARM MANAGER — needed for small start-up
organic farm as adjunct to day program for adults
with disabilities. Seventeen-acre farm with five bed-
room farmhouse and metal barn with chickens,
sheep, angora goats, rabbits. Located three miles
from Hersheypark in Hershey, PA. Ideal for couple
with one partner working outside farm. Farmhouse
and all utilities included. See our website
www.hopespringsfarm.org. Respond to the website
or to Hope Springs Farm c/o Rovner 3321 Green
Street, Harrisburg, PA 17110 tel. 717-233-7307.
INTERN/CSA ASS’T – Spiral Path Farm, located in
Perry Co., southcentral PA, is a 190-acre certified
organic produce farm with 60 + acres in intensive
production.The ideal candidate(s) would help facil-
itate the operations and administration of our 750-
member CSA. Full season commitment is required:
March/April through November. Great opportunity
for a person or couple interested in eventually
developing a CSA. Wages offered based on time
commitment & experience. Contact Terra Brown-
back, fresh@spiralpathfarm.com or 717-789-4433.
INTERSHIPS AVAILABLE — Greensrow Farm,
Philadelphia, PA. Philadelphia’s urban farm & nurs-
ery, Greensrow Farms reuses former brownfield
space. Responsibilities include planting, cultivating,
harvesting and marketing produce and plants at
our farm in Port Richmond/Kensington/Upper Fish-
town. Send letter and resume to Beth Kean-Wad-
dell, Greensgrow Farm, 2503 E. Firth St.,
Philadelphia, PA to beth@greensgrow.org or 215-
427-2702.
INTERNS SOUGHT — Maysie’s Farm Conservation
Center, located in Glenmoore, Chester Co. Interns
will be involved in all aspects of organic vegetable
production for a 120-family CSA and weekly farm-
ers market. Housing, food from the garden and a
small stipend are provided. Contact sam@maysies-
farm.org.
SMALL FARM WANTED — beginning farmer look-
ing for small farm within a 75 mile commute to
Pittsburgh, PA. Call or write Mark & Patty Pender,
214 Moe Place, Pittsburgh, PA; 412-481-2374.
LOOKING FOR LAND TO LEASE — Young woman
going into her 5th year farming is looking for
approximately an acre to use/lease in 2007. Would
like to be in Southeastern PA. Planning to start a
small, diverse, chemical free vegetable and herb
enterprise. Please contact me if you have land avail-
able, know of anyone who does, or simply can offer
me any suggestions/advice. Contact Mira Kilpatrick
at 215-546-3563.
ORGANIC FARM INTERNS — Fulton Center for
Sustainable Living, Wilson College, Chambersburg
PA, seeks 3-4 interns for sustainable vegetable pro-
duction and marketing on 7-acre farm. Duties
include seeding, transplanting, weeding, watering,
harvesting, washing, packing and marketing. Late
April – October, $125/week (for 50 work hrs.), hous-
ing, farm fresh produce & educational opportuni-
ties. Visit www.wilson.edu (search Fulton Farm) or
contact Mary Cottone, Farm Manager at mcot-
tone@wilson.edu or 717-709-1995.
INTERN WANTED — Five Penny Farm, Floyd Co.,VA.
Third year start-up operation seeks positive, hard
working individual to fill position from beginning
of April–October on a small, certified organic veg-
etable farm in Virginia’s Blue Ridge Mountains.
Great opportunity to learn more of all aspects of
farming. Responsibilities may include some tractor
work, field seeding, transplanting, cultivation, irriga-
tion, greenhouse work, harvesting, vending at farm-
ers’ markets, & deliveries to area restaurants.
Contact Brett or Johanna Nichols, 540-745-7335 or
fivepenny@floydva.net.
APPRENTICEHSIPS OFFERED — The Collaborative
Regional Alliance for Farmer Training (C.R.A.F.T.) is
an effort of local organizations & biodynamic farms
organized to enhance educational opportunities
for farm apprentices. Visit http://www.craftfarmap-
prentice.com/ for more information.
OPPORTUNITY SOUGHT — Grass-based livestock
farmer/naturalist seeking opportunity to manage
farm for wildlife habitat through grazing while
direct marketing farm products. Experienced edu-
cator ready to teach on-farm agricultural/natural
history programs. Proposal & resume available
upon request. Contact Jason at
forgottentrails@hotmail.com or 937-890-4691.
BUSINESS OPPORTUNITY — Farming partner(s)
sought for dairy/beef/crop operation in northcen-
tral West Virginia. Vegetable production, horse log-
ging/firewood business, other possibilities; in
organic transition. Call for details (Deborah/David)
304-478-1037 or hedrickstiles@frontiernet.net
CARETAKER NEEDED — One or two people want-
ed to live, rent free, on farm in Juniata Co., PA in
return for caring for 3 horses and 4 donkeys. Elec-
tricity and phone paid. Wood provided for stoves
for heating house. No drinking, no smoking. Please
call 11 a.m. to midnight only. Leave message. 907-
543-5716.
INTERNS SOUGHT — for Landisdale Farm. Located
in Lebanon Co. PA. A 111-acre family operated, cer-
tified organic farm. We raise 7 acres of diversified
produce, and market them wholesale and retail.
Contact Dan @ Landisdalefarm@juno.com or 717-
304-9386.
HARDWORKING FARMER/GARDNER — willing to
work with at-risk males; mentoring & guidance
under experienced organic farmer. Plant, tend, har-
vest, sell crops from one acre. Project under devel-
opment; intern would have creative input to
direction & implementation. Free room & board.
140-acre farm, near Olney, MD. Contact Edwin
Gould at 301-519-1019 or edez18@verizon.net.
HERDSPERSON — for start-up dairy. A great
opportunity for someone who has experience & is
ready to start a small operation, but is still looking
for capital & the right setting. On farm housing is
provided. Experience in milking, birthing calves,
raising heifers, field work, pasture management,
daily chores & insight into daily management
responsibilities preferred. Contact Bill Andersen at
broadwaterfarm@mac.com or 610-291-9288.
27
SUMMER INTERNSHIP AVAILABLE — The Mitchell
Program at St. Gabriel’s Hall is looking for a summer
aid to the Program Director in planning outdoor
activities for court adjudicated males. Students are
12-18 years old & are placed by the Juvenile Court
into our program. Located in King of Prussia, PA –
call Ms. Robyn Buseman at 610-666-7970, ext. 332.
APPRENTICE WANTED — at the community sup-
ported garden at Genesis Farm. Looking for enthu-
siastic, passionate & responsible people. Call
908-362-7486.
WANTED — Full-time, seasonal (Feb.–Nov.)
employee for Patchwork Farm (Aaronsburg, PA). We
are a small, sustainable farm entering our 15th year
of business. Experience helpful, but not necessary.
We’d like you to be energetic, committed, & hard
working. Contact Eda or Scott Case, casefarm@hot-
mail.com or 814-422-8735.
HELP WANTED — Orchard production/farmers’
market retail sales help wanted full-time through
the end of November: Diversified retail fruit farm
located in Chester Co. PA is seeking a full-time sea-
sonal employee to start in late Spring of 2006.
Some farm and market experience preferred, but
not required. For the right person this could devel-
op into a permanent, year-round position. For more
information about the farm, please see www.north-
starorchard.com Minimum-starting pay is $10/hr,
with higher pay possible based on experience.
Email NorthStarOrchard@aol.com.
INTERNS NEEDED — Cromwell Valley CSA, Stipend
offered $485/mo. Housing (private room w/ shared
bath & kitchen) provided on-site. Food grown on
the farm is supplied to interns at no cost. Call 410-
880-2428 or cvfarmer@bcpl.net.
INTERNS WANTED — Covered Bridge Produce.
Internships of various lengths are available from
March into November & offer room, board & week-
ly $100 stipend. For more information visit
www.coveredbridgeproduce.com or Joseph Griffin
at 610-689-0110.
INTERN WANTED — Small certified organic beef &
hay farm as well as a small herd of milking goats.
Diverse farm tasks. Lots to learn & do. Located in
Perry Co. PA. A farm visit as well as reference
required as part of the application process. Contact
Jonas & Judy Stoltzfus, JuJo Acres at 717-536-3618
or jstoltz@pa.net
FIELD MANAGER & CREW LEADER POSITIONS —
Two of the BEST JOBS in sustainable agriculture are
OPEN NOW! Work with a great team, the best
equipment, excellent soils & incredible markets.
$35-40K to start, plus profit share. Long-term situa-
tion with bright future. Visit www.newmorning-
farm.net, email jim@newmorningfarm.net or call
814-448-3904.
COOK WANTED — someone who is interested in
farming & cuisine. Compensation commensurate
with experience & talent. Lodging & benefits pro-
vided. In southeastern PA, call 610-360-6926 for
more information.
Classified Ads
INTERN SOUGHT — Prescott’s Patch, an all-natural,
no chemical input farm located along the Susque-
hanna River near the village of Bainbridge (Lancast-
er Co.). Includes working with all aspects of an
organic fruit & veggie farm. Workweek will be
40–50 hours. Stipend $500/month plus 1-2 meals
on work days. Primitive housing available. Call Steve
Prescott, 717-840-4080 or sprescott@paonline.com.
ASSISTANT MANAGER POSITION — Unique
opportunity to work with two different certified
organic vegetable operations in central Maryland.
Opportunity to work with 2 full-time farmers to
learn direct marketing production/sales tech-
niques. 40/hr week position split between opera-
tions. Early April start date. Possibility of year round
employment. Pay commensurate with ability and
desire to learn. Contact Rick at 301-271-9399 or
farmer@summercreekfarm.com.
FARM MANAGER — Start-up organic farm in
Honesdale, PA (45 min. NE of Scranton) is looking
for a couple to live on site in a renovated farmhouse
and start-up and run a vegetable and lamb opera-
tion. Sixty-acre property has excellent long-term
opportunity. Profit sharing and possible ownership
stake in business for the right people. This is the
owner’s 5th business, and plans are to make “End-
less Organics” a well-recognized brand over the
long-term. Contact al@bennersgardens.com.
INTERN — Farm Intern position at Phillies Bridge
Farm, near New Paltz, NY. In-depth training in
organic and CSA farming. Call 845-255-1478,
info@philliesbridge.org.
INTERNS NEEDED — 2006 Natural Farming
Internship Program, Spoutwood Farm CSA, March–
November growing season, two including room
plus stipend, two commuting or camping plus
stipend. Couples welcome. Contact Rob Wood
717-235-6610, spoutwood@supernet.net and
www.motherearthharvestfair.com.
INTERNSHIP AVAILABLE — at Kimberton CSA.
Ten acres of vegetables, berries, herbs, flowers,
chickens & bees; 200 member-households. Excel-
lent housing & stipends offered. Call Birgit & Erik
Landowne, 610-933-8339 or KimbertonCSA@hot-
mail.com.
INTERNSHIP/FARMER POSITION — available at
Forks Farm, May–October 2006. Grass-based farm
— growing, processing, marketing & eating —
pasture poultry; grass-fed beef, lamb, pork, mush-
rooms, & forest products. Room & board provided
with a stipend. Contact Todd & John Hopkins, 570-
683-5820, forks@epix.net.
FARM OPPORTUNITY — for individual/couple.
Carriage House available in exchange for caretak-
ing responsibilities on a historic 70-acre farm in
Upper Bucks County, PA. Responsibilities include:
sharing animal care (cows, horses, chickens); veg-
etable garden and light maintenance. Opportunity
for someone who wants to raise organic food for
CSA or retail market with our help. Potential for
organic certification. Contact Barbara for more
information at 610-346-7527 or blindtner@aol.com.
SEEKING MASTER FARMER — The Horn Farm
Center for Agricultural Education. Opportunity to
develop & demonstrate a viable small farm enter-
prise on approx. 50 acres in York Co., PA. Min. 5 yrs.
farming experience, knowledge of sustainable &
conservation farming practices, business & supervi-
sory skills. Contact Rob Wood, 717-235-6610.
INTERNS NEEDED — For the 2006 season we are
seeking two experience interns to start May–Octo-
ber. Send a resume or brief description of your past
agricultural experiences, the role you would like
agriculture to play in your future and 2–3 reference.
Require a farm visit/trial workday sometime during
the hiring process. Stipend $700-$1,000/month,
based on experience. Housing provided. Contact
Sue Kilpatrick at sue@charlestownfarmcenter.org,
610-917-0252, www.charlestowncooperative-
farm.org.
POSITIONS AVAILABLE — Position One — Dairy
Person (Milking Goats) 5 days a week, to milk goats
in a comfortable parlor, will train to milk and handle
machine. All aspects of dairying can be taught. Posi-
tion is a split shift 3-4 hrs in AM and 3hrs. in PM. Full-
time, need a reliable person with a friendly
disposition who likes animals. Job entails milking,
feeding the animals, watering, and clean up. All
milking is done by machine. Position Two: Need a
person part-time to help set up the bookkeeping
and management of the farm. Some aspects of
farming would help to understand the business.
Helping in coordination of workers jobs, making
sure the animals records are in order, schedule of
animal’s maintenance schedules are in order. Small
details of job will be clarified. Any questions can be
directed to Elly Hushour at 610-570-1274. Positions
are located in Nazareth, PA at 401 W High St.
GARDEN PROGRAM COORDINATOR — Urban
Nutrition Initiative (UNI) is a university-community
partnership that engages K-16+ learners in an
active, real-world problem-solving curriculum that
strives to improve community nutrition & wellness.
Call UNI at 215-898-1600 or email Karen Whitacre at
whitakar@sas.upenn.edu.
COMMUNITY GARDEN PROJECT — The Pennsyl-
vania Horticultural Society (PHS) motivates people
to improve the quality of life and create a sense of
community through horticulture. The Community
Garden Project provides education, technical assis-
tance and resources for neighborhood groups to
maintain and develop their community gardens. To
apply, mail or fax cover letter, resume and salary
requirements to: The Pennsylvania Horticultural
Society, c/o/ Human Resources, 100 N. 20th Street,
Philadelphia Pa. 19103, FAX: 215-988-8810, Email:
hrphs@pennhort.org.
ASSISTANT FARMER — Hawthorne Valley Farm,
Ghent NY. Responsibilities include seedling green-
house management, transplanting, cultivating, and
harvesting, as well as washing, packing, and deliver-
ing produce weekly for our CSA members in NYC.
Experience and interest in Biodynamics preferred,
but not required. Submit resume to
laurahvfarm@taconic.net. For information on HVF,
go to www.hawthornevalleyfarm.org.
28
INTERNSHIP OPPORTUNITY — There’ s a great
opportunity for you at our farm — a highly diversi-
fied organic 80-acre vegetable and fruit farm of 30
years, near Pittsburgh, PA. Large CSA plus green-
house & wholesale market. Get a peek at our farm
at www://kretschmannfarm.com. Contact Don &
Becky at Kretschmann Farm, 257 Zeigler Rd.
Rochester, PA 15074, kmann2@earthlink.net, or call
724-452-7189.
OPPORTUNITY — Seven Stars Farm is a 350-acre
biodynamic dairy farm, located near Kimberton, PA.
Our herd of 75 Jerseys, Guernseys and mixed-
breeds supplies the milk for Seven Stars Yogurt,
which is distributed throughout much of the Unit-
ed States. This position involves working in all
aspects of the farm. It can be one fulltime position
or broken into part time work. For further details,
please contact David Griffiths at Seven Stars Farm,
501 West Seven Stars Rd, Phoenixville PA 19460;
610-935-1949; fax 610-935-8292; e-mail: sven-
strs@gmail.com.
INTERN SOUGHT — Natural Roots, Conway MA. A
diversified small farm, presently with 7 acres under
cultivation, half in mixed vegetables & herbs, and
half in green manure& forage crops. One intern is
sought from April to Thanksgiving, and one from
mid May through mid October. Accommodations
include two small rustic cabins. All farm-raised pro-
duce plus staples are provided in addition to a
stipend of $400 per month plus $50 bonus per
month worked upon completion of season. Work-
er’s Compensation is also provided. Farm visit is
required. Contact David Fisher & Anna Maclay, Nat-
ural Roots, 888 Shelburne Falls Road, Conway, MA
01341, phone 413-369-4269.
SEEKING ORGANIC FARMER — I am looking for a
farmer familiar with organic gardening, interested
in working at a Westmoreland farm. Must be ward
working, and committed to job. We have about 70
acres of open fields available, and 70 acres of
woods. Good area to raise sheep as well. Would
request records of past experience in the field and
help in certifying the farm as organic. May reply to
e-mail nrci@nb.net and canoe@upmc.edu.
POSITIONS AVAILABLE — Two positions avail-
able on organic farm near Pittsburgh, PA: (1) Care-
taker for property management, livestock care,
mowing, and equipment maintenance. (2) CSA
Manager for the development of a start-up CSA.
Lodging, equipment, and monthly medical stipend
included. Send resume and references to: Farm
Manager, Food Farm, Inc., 1357 Valleyview Road,
Bulger, PA 15019 or foodfarm@nauticom.net.
FULL LISTING NOW ONLINE
Check out PASA’s website: www.pasafarm-
ing.org for new features including classified
ads and employment opportunity listings.
Calendar
APRIL
Apr 3–22 4-H Tractor Safety Course,
6:30–9:30pm. Berks Co. Ag Center, Leesport, PA.
Contact Mena Hautau at 610-378-1327.
Apr 4–6 5th National IPM Symposium, St.
Louis, MO. Visit www.ipmcenters.org.
Apr 5, 12, 19, 26 Living On A Few Acres, 7:30 –
9:30pm, Neshaminy Manor Center,
Doylestown, PA. Contact Scott Guiser at 215-
345-3283.
Apr 7–9 Friends of Ohio Barns’ 2006 Barn Con-
ference, Holiday Inn Metroplex, Girard, OH. Fea-
turing demonstrations, speakers, displays of
antique tools and other items, the Barn Detec-
tives and much more. PASA Executive Director
Brian Snyder will be speaking at the confer-
ence. Visit ohiobarns.osu.edu for more details.
Apr 11 Sheep Educational Evening, 7pm, Berks
Co. Contact Clyde Myers at 610-378-1327.
Apr 22 Farm Safety Day Camp,
8:30am–2:00pm, Heidel Hollow Farm, Ger-
mansville, PA. Contact Bob Leiby at 610-391-
9840.
Conference, Penn Stater Conference Center
Hotel, State College, PA. Learn more at
www.conserveland.org or call 717-230-8560.
Apr 28–29 4th Annual Pennsylvania Land
Conservation, Penn Stater Conference Center
Hotel, State College, PA, Learn more and down-
load registration materials at www.conserve-
land.org.
MAY
May 3 Living On A Few Acres, 7:30 – 9:30pm,
Neshaminy Manor Center, Doylestown, PA.
Contact Scott Guiser at 215-345-3283.
May 9 & 10 Sheep Shearing School, 5–9pm,
Delaware Valley College, Doylestown, PA. Con-
tact Mike Fournier at 215-345-3283.
May 13 Wilson College is hosting an on-farm
composting workshop on Saturday May 13th,
in conjunction with the PA Department of
Environmental Protection. Contact Matt
Steiman at 717 264-4141 extn. 3247 or
msteiman@wilson.edu.
plant & book sale, native plant merchandise.
Contact Millersville University, Professional
Training & Education, PO Box 1002, Millersville,
PA 17551-0302; www.millersvillenativeplants.
org; 717-872-3030.
Jun 2–3 Organic Beekeeping Workshop, Pfeif-
fer Center, Chestnut Ridge, NY. A workshop for
active beekeepers as well as for beginners
including a hands-on session. Lots of practical
advice & demonstrations. Tuition $165 for
workshop, $190 for workshop & beginner ses-
sion. Call 845-352-5020, ext. 20, email
info@pfeiffercenter.org or visit www.pfeiffer-
center.org.
Jun 9 PASA Field Day at Otterbien Acres Sheep
Dairy, 2–6pm. More details about this and
other PASA field days will be mailed to mem-
bers mid-May. Also check for updates at
www.pasafarming.org or call 814-349-9856 for
more information.
Jun 10 The Pfeiffer Center presents — Our
Daily Bread. A bread-breaking workshop with
Paul Bantle, 9am–5pm, $85 fee includes mate-
rials. The workshop will explore the basics of
bread baking in theory and practice. Call 845-

Apr 22 10th Annual Watershed Cleanup Day, JUNE 352-5020 or email info@pfeiffercenter.org.

Jun 24–27 2007 Annual Conference of the

sponsored by the ClearWater Conservancy,
Jun 1–3 Native Plants in the Landscape Con- American Forage & Grassland Council (AFGC),
9am–1pm. For more information contact
ference, Millersville University, Millersville, PA. Penn State University. Contact Marvin Hall,
Becky at 814-237-0400 or becky@clearwater-
Workshops, field trips, diverse topics, native 814-865-2543 for more information.
conservancy.org.

Apr 22 Pastured Poultry Seminar, HLW Acres,

LLC. 8am–5pm, with speakers Brian & Holley
Moyer, PASA & APPPA members; also discus- SPIN-FARMING™
sion of the mandatory ID program, biosecurity
continued from page 25
& bird flu. Cost $60 per person, $100 per cou-
ple by April 15. Lunch is provided; contact the to $52,200. So in just three years of operation Somerton Tanks Farm achieved a
Weber Family, 1727 Exchange Street Rd, Attica level of productivity and financial success that many agricultural professionals
NY 14011 or 585-591-0795 for more informa- claimed was impossible. And it is providing a way for independent farmers to
tion. once again have a viable role in the food production system that has tipped too
much in favor of large-scale mass production agriculture.
Apr 28–29 Organic Beekeeping Workshop, A
Ms. Christensen’s role at the Institute is to attract and support new farming
workshop for active beekeepers as well as for
talent. "The farming profession has been on the decline — and for good reasons.
beginners including a hands-on session. In this
The global economy favors agribusinesses, the amount of available farmland is
workshop we will look at the bee colony as an
rapidly shrinking, and family farms are going out of business at an unprecedent-
organism and what it needs in order to further
ed rate. It is not an opportune time to become an independent farmer.”
its health and vitality. Lots of practical advice
But, Christensen contends, SPIN-FARMING™ is a method uniquely suited
and demonstrations will give novices enough
to entrepreneurs, and provides a new career path for those who have a calling to
information to get started with their own hive,
farm. It is enticing a new breed of farmer who is interested in matters of princi-
and encourage experienced beekeepers to
ple, but who understands that to have a significant positive impact, they have to
adopt organic procedures. For detailed work-
function within the existing system, pushing their cause while paying their bills.
shop schedule and topics covered call 845-
Learn more about SPIN-FARMING™ at www.spinfarming.com.
352-5020, ext 20; email: info@pfeiffercenter.org
or visit: www.pfeiffercenter.org. Editor’s Note: PASA will be co-hosting a field day with PA WAg’N on July 24, 2006 at
Somerton Tanks Farm on this topic. Watch for our field day calendar in mid-May.
Apr 28–29 Pennsylvania Land Conservation

29
Editor’s Corner
beef from slaughtering to sales. To order call

The Grapevine 301-374-9696 ($14.09 + $5.05 s/h)

n Resources for Farm to

by Michele Gauger Institution Programs

n Antibiotic Usage in Livestock

Operations
Would you like to participate in a study
on antibiotic usage in livestock operations?
The study is not restricted to livestock oper-
ations that use antibiotics; it also includes
livestock operations that use non-antibiotic
alternate approaches for prevention and
control of disease in livestock.
We are asking participants to complete a
questionnaire about antibiotic use or alter-
nate therapies on dairy, poultry, turkey,
swine, beef, sheep and goat farms. The pur-
pose of this research project is to collect
information on:
1. What types of antibiotic is used
2. Why and when they are used
3. How much of the antibiotic is used
4. Non-antibiotic alternatives used to
treat and control disease.
The question answer session will take
approx. 30–45 minutes and participants will
be paid $25 following completion of the
survey.
If you are 18 years and older and own or
manage a livestock operation, please con-
tact: Dr. Brenda Coe, 814-466-2710 or
bxc10@psu.edu or Dr. Bhushan Jayarao at
814-863-5939 or bmj3@psu.edu.
n How To Direct Market Your Beef
Published by the Sustainable Agriculture
Network (SAN) for the Sustainable Agricul-
ture Research & Education (SARE) program.
This guide includes sections on starting out,
selling product, growing profit, entrepre-
neur case studies — plus helpful references.
It follows how one couple used their family’s
ranch to launch a prof-
itable, grass-based beef
operation focused on
direct-market sales. Jan
and Will Holders’ com-
pelling real-life experi-
ences, with numerous
instructional guide-
posts along the way,
provide valuable tips
for direct marketing
PUBLICATIONS:
• Healthy Food, Healthy Hospitals,
Healthy Communities
Stories of Healthcare Leaders Bringing
Fresher, Healthier Food Choices to their
Patients, Staff & Communities. Published by
the Institute for Agriculture & Trade Policy
612-870-0453, www.iatp.org.
• ATTRA Publications about Farm-to-
Institution Sales & Direct Marketing
Bringing Local Food to Local Institutions:
A Resource Guide for Farm-to-School and
Farm-to-Institution Programs. This 28-page
publication looks at the benefits
and problems: how to get started,
find funding and assistance,
and create a success. Includes
resources and details about estab-
lished programs in many states.
This and more publications
on sustainable agriculture are avail-
able for free from ATTRA,
www.attra.ncat. org or 800-346-
9140.

Application Announcement for the

Compost Infrastructure Development Grant Program
WEB SITES:
Applications for the 2006 Compost Infrastructure Development Grant Program are
• Using School Gardens to Teach About
now available from the Department of Environmental Protection. Under the program,
Agriculture — Resources for curriculum
qualified existing and operating for-profit business entities and non-profit organiza-
Life Lab Science Program
tions in the Commonwealth will be awarded grants to increase the quantity of yard
www.lifelab.org
and/or food wastes collected and processed in the Commonwealth. The goal of this
program is to increase the quantity of organic materials collected and composted to
• PaFarm
further increase the Commonwealth’s recycling rate. Additional consideration will be
The PaFarm web site helps consumers find
given to applications that are developed in consultation with the Pennsylvania Recy- Farm Markets, provides direct com-
cling Markets Center (www.parmc.org, telephone 717-948-6660). The Department will munication to the association for members
accept applications for the grant program until 4:00 p.m. on May 4, 2006. and aids the search for products and servic-
The municipal waste stream consists of over 30% organic materials that could be es important to our industry.
recycled and diverted from the waste stream and managed by composting. These www.PaFarm.com.
organic waste streams, such as yard and food wastes, can become a resource to com-
post facilities that use these materials as feedstocks. Composting of organic wastes • National Gardening Association’s Kids
helps to lessen the burden on landfill capacity and creates a beneficial soil conditioner Gardening Program
that can be marketed. www.kidsgardening.com
Applications for the 2006 Program may be obtained by contacting Patti Olenick of
the Bureau of Waste Management at 717-783-2388 or by e-mail at polenick@state.pa. • French Fries and the Food System:
us. Applications are also available electronically on the Department’s website at A Year Round Curriculum Connecting
www.dep.state.pa.us (directLINK “Compost”). Youth with Farming & Food
www.thefoodproject.org

30
PASA Membership Please clip this application and return with payment to:
PASA Membership, PO Box 419, Millheim, PA 16854
& Contribution Form or join online at pasafarming.org

P
ASA is a nonprofit membership based organization working to enhance the positive social and economic impact of agriculture and food systems
in Pennsylvania. We work with farmers, consumers, and those concerned with the ecological well-being of our environment and natural
resources. PASA works to increase the number of farms and the economic viability of existing farms in Pennsylvania, maximize consumer aware-
ness and access to safe and healthy food that is locally grown, and develop a strong constituency for preserving farms, farmers, and a thriving agrarian
culture. Everyone is invited to be a member of PASA. We all have a stake in making sure agriculture has a healthy future — Be a part of PASA!
About You

PASA Memberships
Name $ 15
Student

Company/Farm Individual $ 45

Family/Farm Please complete field below $ 60

Address
Nonprofit Please complete field below $ 100
City State
Business Please complete field below $ 150

ZIP+4 County
SUBTOTAL $
Home Phone Work Phone
Family/Farm Membership
Please list all names for this Family/Farm membership. You may include
E-mail children between the ages of 14–22, and also multiple generations
directly involved in the farm.
Web Address

Are you farming: NO YES — how many acres: Nonprofit or Business Membership
Please list up to two additional people associated with your business to
How did you learn about PASA: receive individual membership privileges.
Donations

Payment

Consider lending extra support to these two PASA funds. The

Annual Fund supports PASA’s basic operations, and the Arias M. Check Make check payable to PASA Total amount due
Brownback Scholarship Fund helps those wishing to learn about Credit Card Complete below $
sustainable agriculture attend the annual conference regardless of
financial position. Card No.

Annual Fund Exp. Date

VISA MasterCard
One-time contribution
Cardholder Name
$ 50 $ 100 $ 250 $ 500 $ 1,000
Other $ ........................ Signature

On-going contribution by credit card

PASA, Please bill my credit card $ .................... Monthly
PASA, Please bill my credit card $ .................... Quarterly
You will receive a statement on each billing cycle.

Arias M. Brownback Scholarship Fund $ .......................

PASA is a registered 501 (C) 3 organization and contributions are tax exempt.

Gift Membership Lifetime Membership

In addition to your own membership, you may give PASA membership All of us at PASA are proud of the growing roster of lifetime members.
to a good friend, family member, business associate or other worthy Contributions for lifetime membership will be managed with care as
recipient on an annual or lifetime basis…a gift that keeps on giving! part of the PASA Founder’s Fund, sustaining both ongoing member-
ship as well as the long-term future of PASA. There are few things a
Student $ 15
member could do to symbolize their lifelong commitment to sustain-
special Individual $ 45 ability than to place such confidence in the value and viability of PASA
itself.
extras Family/Farm
Lifetime Sustaining Member
$ 60
$ 900 Sustaining Lifetime Member $ 900
Please complete field below
SUBTOTAL $ SUBTOTAL $
Name(s)
Sustaining Lifetime Membership
Address Please list all names for this membership. You may include children
between the ages of 14–22, and also multiple generations directly
City involved in the farm.

State ZIP+4

Telephone E-mail
 PASA staff and board would like to thank our dedicated volunteers who helped make our
recent conference and many other programs a success. A dedicated group volunteered over

Volunteers!
897 hours of their time, mostly during the conference. This also included 500 hours by the
Thank You Conference Planning Committee.

Linda Aleci
Rob Amsterdam
Nicole Conzo
Lisa Diefenbach
Pat Leary
Chris Lent
Scot Paterson
Lynn Prior
Sarajane Snyder

Amy Talarico
Gretta Anderson Melanie Dietrich- Nick Maravell Marina Rossow
Cochran Holly Tyson
Liz Anderson Julie Mason Fritz Schroeder
Liz Elmore Bob Vernon
Caralea Arnold Alissa Meyer Theresa Shay
Rob Fix
Laura Becker Ian Smith Janna Weil
Sue Milshaw
Lamonte Garber
Beth Bee John Smith Effie Zuck
Tim Mountz
Carrie Hahn
Amanda Birk
Brad Halm Claire Murray
Joanna Bohlman
Susan Haney Melissa Piper-
Mike Byers Nelson
Allyson Jacobs
Emily Caffee Cindy Noel
Moie Kimball
Sam Cantrell Crawford Eric Noel
Kevin Carducci April Kocis Susan Parry
Tom Carey
We especially thank Liz Elmore, who
Claire Cheney
volunteered for PASA two years ago.
Eileen Clark She had such a great experience she
came back to Pennsylvania a few months
Meghan Coil
before the conference and helped the staff
June Confer with our many preparations.

A big thank you goes to the Penn State Equipment Facility,

Leslie Zuck, and Andy Martin for outfitting our Equipment
Operation Supplementary Course at the conference
with tractors and implements.

Non Profit Org.

Pennsylvania U.S. Postage
Association for PAID
Sustainable Agriculture State College, PA
Permit No. 213
114 West Main Street • PO Box 419 • Millheim, PA 16854