may-june 2008 passages newsletter, pennsylvania association for sustainable agriculture

8/9/2019 May-June 2008 Passages Newsletter, Pennsylvania Association for Sustainable Agriculture

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May/June 20081 2008 Farm-Based Education

Events Announced

Build a Sturdy Hoopcoop

6 Directors Corner

7 Board Perspective

8 Consumer Outreach

10 PASA News

11 Conference News

12 Fundraising Update

14 Regional Marketing

16 Farmer Profile

18 Business Member Profile

19 Founders Fund

20 Starting a Pasture Poultry Enterprise

21 PASA Opinion

23 Editors Corner:The Grapevine

24 Classified Ads

26 Calendar

27 Membership Form

28 2008 Field Day Calendar

Passages STAFF & OFFICE

Staff Editor: Michele Gauger

BOARD OF DIRECTORS

President: Kim Seeley,Bradford County

Vice President: Brian Moyer, Berks County

Secretary: Mary Barbercheck,Centre County

Treasurer: Louise Schorn Smith,Chester County

David Bingaman,Dauphin County

Melanie Dietrich Cochran, Cumberland County

Jennifer Halpin, Cumberland County

John Hopkins,Columbia County

John Jamison,Westmoreland County

Don Kretschmann,Beaver County

Christopher Lent,Luzerne County

Jeff Mattocks,Dauphin County

Sandra Miller,Cumberland County

Susan Miller,Chester County

Rita Resick, Somerset County

At-Large Board Member

Jamie Moore,Allegheny County

PASA STAFF

PASA Headquarters

Phone: 814-349-9856

Brian Snyder

Executive Director

[email protected]

Lauren Smith

Director of Development

[email protected]

Carrie Gillespie

Development Program Assistant

[email protected]

Allison Shauger

Educational Outreach Director

[email protected]

Rachel Schaal

Educational Outreach Associate

[email protected]

Michele Gauger

Director of Membership & Research Assistant

[email protected]

Brandi Marks

Office Coordinator/Bookkeeper

[email protected]

Lisa Snead

Bookkeeping Assistant

[email protected]

Consumer Outreach

Phone: 412-246-0990

Chris Fullerton

Director of Consumer Outreach

[email protected]

Mia Farber

Consumer Outreach Associate

[email protected]

Southeast Regional OfficePhone: 610-458-5700 x305

Marilyn Anthony

Southeastern Regional Director

[email protected]

Western Regional Office

Phone: 412-697-0411

Greg Boulos

Western Regional Director

[email protected]

Julie Inman

Marketing Manager

[email protected]

Sarah Young

Program Assistant

[email protected]

Passages May/June 2008 Contributors

Contributing writers & photographers:Marilyn Antho-

ny, Lori Baer, Donald Brubaker, Tom Colbaugh, Chris

Fullerton, Jeff Mattocks, Gayle Morrow, Brian Moyer,

Jean Nick,Rachel Schaal, Louise Schorn Smith, Allison

Shauger, Lauren Smith, Brian Snyder, Leah & John

Tewksbury.

PASA in the News Have you seen articles aboutPASA in your local newspapers or other media? PASAis active across the state, and wed love to know what

coverage we are getting in your area. Please clip anyarticles you see on PASA and mail them to our Mill-heim headquarters to the attention of MicheleGauger.

Do you have a great article idea for Pas-sages? Want to share a farming practice withmembers? Wed love to hear from you. Please contactthe newsletter staff at [email protected].

Deadline for July/August 2008 Issue:June 23,2008

Advertising Sales: Michele Gauger,PASA office, [email protected]

Layout: C Factor

Pennsylvania Association

for Sustainable Agriculture114 West Main Street

P.O. Box 419Millheim PA 16854

Phone: (814) 349-9856Fax: (814) 349-9840

www.pasafarming.org

PASAs Mission isPromoting profitable farms which produce

healthy food for all people while respecting thenatural environment.

PASA is an organization as diverse as the Pennsylvania land-

scape.We are seasoned farmers who k now that sustainability is

not only a concept, but a way of life. We are new farmers look-

ing for the fulfillment of land stewardship.We are students and

other consumers,anxious to understand our food systems and

the choices that must be made. We are families and children,

who hold the future of farming in our hands.This is an organi-

zation that is growing in its voice on behalf of farmers in Penn-

sylvania and beyond. Our mission is achieved, one voice, one

farm, one strengthened community at a time.

PASA is an Equal Opportunity Service Provider and Employer.

Some grant funding comes from the USDA and complaints of

discrimination should be sent to: USDA Office of Civil Rights,

Washington, DC 20250-9410.Passages is printed on recycled paper

Farmer Profile,

page 16

Farm-Based Education, cover story

Business Member Profile, page 18


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CoverStory

Grants Support Our Work

Some of PASAs educational program-ming this year will focus on specific grant

funded subject areas. Working with thesegrants will give us flexibility to offer pro-gramming targeting specialized groupsthat we might not otherwise be able toserve effectively. For example, we areworking in the third year of a three-yeargrant from the Northeast SustainableAgriculture Research and Education (NESARE) Program dedicated to small rumi-nant producer education. This grant hasallowed us to offer field days and lectures with some very notable producers andresearchers. This year we will be organiz-

ing a small-ruminant producers directoryand regional meetings. If you are raisingsmall ruminants (especially sheep andgoats), stay tuned for these meetings andan invitation to be in the directory.

We are also managing an additionalNE SARE grant titled Empowering DairyFarmers to Build a Cottage Industry:Value-Added Dairy, which enables us tooffer programming for the burgeoningsector of value-added dairy producers.Several cheesemakers around the statewill offer field days to demonstrate incor-

porating value-added dairy products intoa farm business. This seasons program-ming will address how to make raw milk& pasteurized cheeses, fresh yogurt, ice

Other Highlights

PASAs Educational Outreach depart-ment doesnt have a grant to supportevery great idea out there. In fact, themajority of our field days are offered sim-ply in response to a request expressed byour members. Throughout the year

PASA receives requests for programs and we do our best to honor our membersneeds. If you have an idea for a futureprogram, we welcome you to give yourinput on the field day exit surveys or bycontacting PASA headquarters at 814-349-9856.

Field Day Reporters

Do you listen carefully, take goodnotes and enjoy writing? Perhaps you would be interested in serving as areporter for a field day and receiving afree registration in exchange (does notapply to intensive learning programs).We seek to have each field day summa-rized by an attendee in order to provide apossible article for the Passagesnewsletteror for the P ASA website. Past reportershave told us that their role encouragedthem to be more focused on the detailsoffered during the program, and there-fore they found the experience veryinformative and rewarding. If you areinterested, please contact Rachel Schaalat PASA to make arrangements. We allow

one field day per reporter, one reporterper field day.

Financial Assistance

Unlike the Farming for the Futurecon-ference, which has a well-developedscholarship program, the Farm-BasedEducation program does not have a for-mal scholarship fund. However, we neverturn away anyone who expresses a needfor financial assistance to attend any ofour programs, Intensive Learning Pro-grams included. If you are thinking about

missing a program because it is not with-in your budget to attend, please contact Allison Shauger at PASA to discuss theoptions available to enable your partici-pation.

Check out the back cover of thisnewsletter to learn of the diverse assort-ment of events being offered this summerand fall. Additional events are beingscheduled and a full field day calendarwill be mailed in early July. Registrationfor all events will be available online. Welook forward to seeing you in the field! I

cream, cottage cheese, sour cream andmore!

Other field days will focus on inte-

grated pest management (IPM) strate-gies, reduced risk and reduced pesticideuse, particularly in greenhouse and hi-

tunnel production. These programs are

supported by a grant from the Environ-mental Protection Agency (EPA). Duringthe next year and a half, you can expect tosee programs covering pest scouting and

identification, weed and pest manage-ment, how to incorporate beneficial

insects, considerations for transitioningto organic production, and how to mon-itor for pest outbreaks. Our goal in

organizing these field days is to increasethe number of acres under productionthat are using pesticide risk reduction

practices. We are fortunate to be teaming up

with the Department of EnvironmentalProtection (DEP) again to offer two fielddays addressing model sites for farm-scale

composting. The Rodale Institute andDickinson College Farm will be the hostsof these field days to demonstrate their

innovative on-farm composting systems.Our hope is that more farmers will con-

sider composting on the farm as morethan just a means of generating organicmatter for their soils: composting restau-

rant food waste, municipal yard waste,and even local horse stable manure is lit-erally a community service that can pay

for itself.

Farm-Based Educationcontinued from page 1

2007 PASA field day hosts Ned and Gail Foley

received the first On-Farm Compost Permit issued

by the PA Dept.of Environmental Protection that

allows food waste from grocery stores to be

included in their compost.


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The hoopcoop poultry pen that wasconstructed during the workshop hasbeen popular the last few months. PASA

received many phone calls from interest-edfarms looking for the design, so here it is!Like many pastured poultry producers

(and many other kinds of farmers) we usecattle panel hoopcoops as our main typeof shelter. Theyre light, strong, and easyto move; plus fast and inexpensive tobuild. See photo 1 on cover.

Some of ours are completely enclosed with mesh so small birds will stay in.Others have open ends to allow largerbirds to move in and out at will (wecount on electromesh fencing and guard

dogs to keep predators away). You caneven skip the end framing completely,but the result is less sturdy. During cold-er months we cover the ends and doorwith clear plastic to stop the wind.

Most hoopcoops we build have nofloor to allow birds to graze inside. We dohave some larger 3-panel hoopcoops that we use for hens with sturdy wire meshfloors raised on runners and built-inperches (see later in the article).

To build a basic hoopcoop we use:

2 welded wire cattle panels(16 feet long by 52"wide)

4, 10-foot rough-cut 2x4

6, 8-foot rough cut 1x3 or 1x4

8 inch wire-ties, UV-stabilized

sheetrock screws, assorted lengths

1"or 114"fender washers with openingssmaller the 14"

112"fence staples

2 20-foot lengths of rope strong enough

to haul the pen with, plus 2 optional 3-foot lengths of old hose to slip over therope make pull handles.

If you will be making a door: a set ofdoor hinges (or two rectangles of oldinner tube) and a catch (or a short bit of1x3 to make into a toggle).

If you want it to keep birds in: plasticmesh fencing (we use deer fencing) orchicken wire to cover the ends and door. We prefer the plastic as it is gentler onhands and eyes and doesnt rust.

If you want to keep small chicks in: 210-foot by about 4 strips of heavy butflexible rubber or plastic to tack hangingdown to cover the gap bellow the bottomedge of the crosspieces and the ground.

First build a rectangular bottom frameof 2x4s. Ours are about 9 feet wide and

long enough the other way for the panels(ours are 52"wide so the inside dimen-sion is 104") to fit snuggly side by sideinside the frame. These dimensionsmakes the peak of the roof a little morethan 6 feet tall. You can make them widerif you dont mind less headroom or nar-rower if youre tall. Angle cut the bottomcorners of two boards to serve as runners,drill 12"holes near each end to put pullropes through later. Notch the ends sothe sides (runners) will be about an inchlower than the crosspieces.

Then you bend the cattle panels(lightweight type) and insert them insidethe frame. Staple them to the inside ofthe runners with 1.5 inch staples. Tiethem together where the two panels meetwith plastic wire ties.

Install 2x4 corner braces into the baseframe to give it more stability (fit themthrough the cattle panels). The hoopcooppictures was designed for containing veryyoung birds so there is plastic mesh onthe sides as well as the ends. It turns outthe side mesh was unnecessary and chicks

managed to get behind it which wastedious. Now we just cover the ends. Seephoto 2.

Frame out the ends as desired. We use1x3s, attaching them to the cattle panelswith plastic wire ties (drill holes throughthe wood as needed) and screwing themto the base with drywall type screws.

This hoopcoop has a person-door inone end and is completely enclosed onthe other end. The ends and door havechicken wire stapled to them. (We now

prefer sturdy plastic deer fencing mesh asit is easier to work with. It wouldnt keepout a determined predator, but then nei-ther will chicken wire. Chicken wire isdesigned to keep chickens IN, not tokeep predators OUT.) See photo 3.

Cover the top with a silver or whitetarp, the best quality you can afford forlong life. A commons standard tarp size is16 feet wide (perfect) by 20 feet about4 feet longer than the hoop house waslong, so we lash some 6-foot lengths of1x2 to the cattle panels at the front end

CoverStroy

4

to hold out the extra tarp out as anawning. See photo 4.

Attach the tarp as snuggly as you canto the bottom runners. (We used drywalltype screws and large washers, and putthem through the tarps grommets, for avery secure and long-lasting method.) See

photo 5.The edge of the tarp along the backend is attached to the end panel wire withplastic cable ties, and the tarp at the frontedge of the awning is attached to the 1x2extensions with screws and washers. Theshelf next to the door is useful.

Tie the end of a 20-foot length of ropeto the end of one runner. Thread a 3-footsection of old hose onto it for a grip, andtie it to the other runner at the same end.Repeat on the other end so you can scootthe house forward or backward. The

ropes are long enough to give you pull,rather than lift, power and you cantuck them up over the roof to keep themout of your way when not in use. Bystanding inside the rope and resting mybehind against the hose section I canscoot a 2-cattle panel hoop house along afoot or so at a time by myself reasonablyeasily using my weight rather than brutestrength.

Hoopcoop with

raised wire mesh floor:

We have a couple of 3-panel houses with raised wire mesh floors, build inperches, and opening-to-the outside nest-boxes we use for our laying hens in all butdeep winter.

They have 4 equally spaced runners(2x4s on edge) and 5 equally spaced crosspieces (2x4s laid flat) with corner bracesin most of the internal corners (the floorhas to be very sturdy to withstand thestresses of being pulled to a new spot each week). The cross pieces are 9" long sothat the inside bottom measurement is 88". The cattle panels are stapled to theinside of the side runners and the crosspieces and corner braces are threadedthrough them. This took a little finaglingbut the end result is pretty muchbombproof. Install a couple of X-shapedbraces between each pair of runners tohelp give them side-to-side stability.

Once the cross pieces and braces arefirmly attached cut three lengths of 3-foot-wide 1x2 welded wire mesh as longas the platform. Fold a two-inch strip

Build a Hoopcoopcontinued from page 1


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determining a theoretical carbon foot-print for food production. Unfortunate-ly, such an approach fits pretty well intoour popular culture. Americans havealways had a silver bullet mentality,believing that with just a little morepatience and applied science, we will find

the solutions to all our smoldering crises.Problem is, every time we do find asolution, we also run headlong into theunintended consequences of that strate-gy. If you think about it, most of our sci-ence today is almost totally engaged intrying to fix such unforeseen, negativeeffects caused by previous science.

But I also strongly believe sustainablefarmers will ultimately prevail in the way we always have, by demonstrating theeffectiveness of our methods on theground so to speak. This is because the

most essential aspect of an environmen-tally sound approach to farming is in ourfarmers relationship to the land, which isreflected in the relationships they main-tain with their customers as well.

With any good relationship comesaccountability, and perhaps we would allagree there is a distinct lack of accounta-bility at the heart of our societys biggestproblems today. Restoring accountabilityin agriculture is the highest ideal forwhich we as PASA members are striving,and our best chance to guarantee a bright

future for the next generation.This is exactly what our work is all

about, as highlighted in the article enti-tled Who Defines Sustainable Agricul-ture? written by my good friend ScottExo and included elsewhere in thisnewsletter. As he put it, At its heart, sus-tainablemeans we can always do better.I think you can see why we at PASA willbe proud to bring Food Alliance certifica-tion to Pennsylvania and the East Coastwithin the coming year.

In the end it will most definitely beour ability to sequester and maintain car-bon in agricultural soils that will play alead role in helping to save our planetfrom disaster. But I am equally certainthat abstract comparisons of the carbonfootprint of one farming method toanother will fail to get us there. The crit-ical difference for our children will come when farmers and eaters alike trulyunderstand the accountability footprintof their decisions, their relationship tothe Earth, and to each other. I

purchasing carbon offsets to helpreduce the footprint of their more frivo-lous activities, like taking vacations andorganizing rock concerts.

So how, I was asked, will we reduce oroffset the carbon footprint of our foodsystem in the future? More to the point,

how can good farming help to offset thecarbon-wasting tendencies of otherindustries?

In some ways the answer was a cinch.I mentioned three activities that, given achance, will help turn the trick: 1) Grass-based systems for livestock production,2) Producing fruits and vegetables usingorganic methods, and 3) Reducing tillagein field crop production to the greatestextent possible. And if we can combineall three of these, I said, we will certainlydiscover the holy grail of carbon-sensitive

farming for the future!It was at this point in the talk when it

suddenly dawned on me that we willalmost certainly lose this argument beforeit really even gets going. While we havesome very good examples of research tohelp point the way, such as what theRodale Institute in Kutztown has beenable to show with their long-term systemstrials, there simply is too much moneystacked on the other side that will gener-ate competing research to demonstratethe efficacy of using genetically modified

and chemical-driven methods in reduc-ing carbon loss.

Keep in mind that research, like poli-tics, is pretty much a money game thesedays. If you thought the argument overmilk labels has been a frustration in thisregard, just wait until some of those samespecial interests get going on the carbonfootprint idea. They will compare theirprecious commodities vigorously to thefood coming from that throwback of afarmer driving to market three days a

week to meet customers who drove pasttheir local grocery stores to get there.Sitting there, with a sudden hollow

and sick feeling in my stomach, and anexpectant audience wanting to be con-vinced, I ran out of time. But I jotteddown some thoughts that will continueto haunt me (and maybe you) in the yearsahead.

You see, I fully expect we will lose thebattle of pitting one version of scienceagainst another, particularly if we limitourselves to a reductionist strategy of

By Brian Snyder, Executive Director

Directo

rsCorner

When speaking to folks outsidePASAs membership about whatwe do I am often asked in various ways ifall farming can ever be transitioned tosustainable or organic methods. I used toanswer rather glibly, No, of course not,at least not in the foreseeable future.

Of late, I am changing my mind on

this point, though not because I thinksuch a widespread change in farmingtechniques would be easy. Its because Inow realize this might be our only chanceto avoid passing on problems to our chil-dren so massive as to irrevocably damagetheir chances for a decent quality of life.

A few weeks ago I came home feelingrather depressed following an opportuni-ty to present at a conference in Pittsburghon global warming. If you want to takethat happy edge off springtime for your-

self, just check out the benchmarks mostscientists are saying we have to hit toavoid catastrophe, and then notice howbadly we are missing them. My job was totalk about how sustainable farming willhelp to save the world in this contexteasier said than done.

Im not sure my answers were whatthey expected to hear. What everyonewants to talk about these days is a car-bon footprint as it applies to most anyhuman activity. Some folks with morespare change than I seem to have are even

6

What is YourAccountability

Footprint?


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which is more sustainable and is a more21st century answer to a lot of our prob-lems than solutions that are currentlysuggested by the powers that be.

I saw an example of this 21st centurysolution when I attended an organicfarming conference in Vermont this past

winter. One of the workshops was aboutbusiness-to-business networking. A small group of friends who hap-

pened to be small business owners andfarmers started meeting regularly takingturns visiting each others businesses anddiscussing various issues of success, roadblocks, finances and human resourcematters, all in an effort to help oneanother.

Kind of like what the Rotary Clubused to be and much less formal. Theyspoke about how close this group of busi-

ness people had become and how muchthey have helped each other, even supply-ing short-term loans to each other andshared employees such as bookkeepers ortechnology people. In this one small sec-tor of a small rural state, these informalmeetings have helped build community,grow local economy and create jobs.

This is probably what the revered18th century economist Adam Smith hadin mind in his invisible hand theory.That is, the pursued self-interest of busi-ness would lift everyone economically as

if by an invisible hand.In John Ikerds latest book Small

Farms are Real Farms he suggests thatSmiths invisible hand theory is nolonger relevant in a global market placebecause Smith was suggesting the invisi-ble hand that would lift everyone if busi-ness is successful, only works on a locallevel when business is invested in thecommunity in which it is located viahuman contact.

Globalization and mega corporations

have no vested interest in what happensin a little area in Vermont, but those busi-ness people who are meeting and workingthere sure do. They also have a triple bot-tom line standard. They cannot be indif-ferent to the effect their business willhave on their neighborhoods, especially ifthey are meeting and working with theirpeers from the community. I cannot helpbut wonder what our world would looklike if we had a triple bottom line stan-dard on Wall Street.

PASABoardPerspective

indifference to the situation. It doesntfactor in what you likeor how you feelabout something. It doesnt factor inwhat your neighbors feel about what youdo. If the numbers dont add up, you sim-ply have to question if this thing isworth doing.

We farmers like numbers. We like sci-ence. We like technology. We use all thesetools to improve our soils, enhance nutri-ent value of our foods and yes, reducelabor to make our lives a bit easier thanour predecessors.

But I would submit to you that goodfarmers use and view numbers, scienceand technology as tools and they dont worship them or completely rely onthem. Looking at numbers doesnt tellyou how your community feels aboutyour farm. Numbers dont reflect how

your family feels about farming, your wayof life or personal standards of living.

I dont know economists can get theirspreadsheets around what sustainablefarmers call the triple bottom line (prof-itable farming that benefits the commu-nity while respecting the naturalenvironment). With a triple bottom linethere is a human factor involved. A oneon one, handshake and trust.

It is a kind of farming that makes adifference and it impossible for someoneto be indifferent. Farms worshiping at the

altar of science and technology becomeindifferent to the consumer, communityand nature. Hence, we see battles withtownships, watershed pollution, anddecreased nutrient value of our food sup-ply in order to make farming more mod-ern, more 21st century and moreindifferent to where and how or food isproduced.

It is this indifference that has becomethe difference in most things. We haveremoved the human equation from most

things. With our food we are supposedto purchase whatever is in the stores,with only the slightest knowledge of howit is produced and an its ok, trust us, itsgood for you, science says so govern-ment label.

Our healthcare has nothing to do witheither health or care and everything to do with cost and profit (the single bottomline that economists like). Lets face it,everything we consume has more to dowith the single bottom line rather than amore important triple bottom line,

7

By Brian Moyer, Board Vice President

I recently listened to a radio programdiscussing the plight of the EckelFarm here in Pennsylvania. Eckel Farm isone of the largest tomato producers inthe east, shipping tomatoes all the way toBoston and Washington DC. Keith Eckelannounced they would cease growingtomatoes since they cannot rely on a

migrant labor force for harvesting due toimmigration woes.

An economist on the radio programsuggested agriculture should enter the21st century by developing a mechanizedsystem to pick fresh for market fruits andvegetables instead of this 19th centurysystem we have now.

This struck me as a rather 20th centu-ry answer. Be that as it may, I never real-ly liked listening to economists anyway,especially when they talk about farming.

I would gather from hearing them droneon that most economists have never beento a farm and wouldnt know a tomatofrom a turnip.

I dont mean to imply that economicnumbers dont mean anything. I usespreadsheets for my farming business, butI also know that one can make numberssay what they want to say and numbersdont factor in the human equation. As amatter of fact, numbers make sure wedont factor in humans.

Looking at numbers alone creates an

Indifferenceis the

Difference

continued on page 9


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Consumer

Outreach

June 4

Organizational meeting for the just form-

ing Buy Fresh Buy Local organization forNortheast PA. 2:304:30pm, at the Univer-

sity of Scranton in Brennan Hall, 5th Floor,

Casey Boardroom. Please call 570-941-

7588 to RSVP.

June 21

Look for our informational booth at the

Laurel Festival in Wellsboro

June 22

Montrose Area Local Food & Farm Tour,10:00am4:00pm.Tickets will be available

in advance ($5) and at each of the 9 gar-

dens or farms. Call or email Joann Kowals-

ki 570-278-1158 / [email protected] or Rena

Scroggins at 570-278-3352 for more info.

July 1

Ag Heritage Day at Towanda

Farmers Market, 1:005:00pm. Special

focus on Northern Tier Buy Fresh Buy

Local and the 2008: Year of the Barn proj-

ect. For more information contact Ruth

Tonachel at [email protected].

July 27

Begin the day with brunch at Summer-

house Grill and gather for a trip to nearby

Franklin Hill Farm at 1:30pm. Greens

guru Leif Winter will demonstrate how

he uses hoop houses, raised beds and

Northern Tier Chapter

Northeast Chapter

cold frames to grow gorgeous salad

greens and veggies.$10 donation for the

farm visit includes freshly picked salad

greens for 2 people,plus a $3 donation to

support the new Buy Fresh Buy Local

Northern Tier chapter. Reservations

required. Contact Summerhouse Grill 570-

278-2000 or visit www.summerhouseg-rill.com to reserve for this unique event.

Local Food Guide

Coming in June! Your FREE regional guide

to farmers markets, CSA farms, retail

stores,buying clubs, urban farmstands

and restaurants that are committed to

supporting local farmers by providing

fresh local food.Printed editions will be

included in the June 26th edition of the

Philadelphia City Paper, or view our onlineversion at www.localfoodphilly.org.

July 1219

7th Annual Buy Fresh Buy Local Week

Farm tours, farmersmarkets, happy hours,

and cooking events will be hosted

throughout Southeastern Pennsylvania to

celebrate and promote the availability,

freshness, and benefits of local food

food grown by family farms located with-

in 150-miles of Greater Philadelphia. Join

us on July 13th for our Kick-Off Party at

the Philadelphia Brewing Company fea-

turing live music, local beer and honest-

to-goodness Philly cheese steaks made

with local grass fed beef sorry no whiz!

Visit www.localfoodphilly.org to purchase

tickets and view a complete listing of

events.

Philadelphia Chapter

If you havent yet visited our updated site for Pennsylvanias Buy Fresh Buy Local pro-gram, you should log on at www.buylocalpa.org to see all of its great new features:

improved search functions, more interactive profiles, regional event calendars, recipeslinked directly to local foodsources, an online store for booksand merchandise, and a great newdesign. If you are a PASA member with a current email address onfile, you should have recentlyreceived a password for free accessto all of the advanced toolsavailable online. If not, please con-tact Chris Fullerton, PASAsDirector of Consumer Outreach:[email protected].

Buy Fresh Buy LocalChapters in PA

The goal of PASAs Buy Fresh Buy Local (BFBL) pro-

gramming is to make it easier for Pennsylvania

consumers to find, choose and appreciate great

local foodsand to support the farmers and

lands which produce them.

I Centre CountyKristin Leitzel (Chapter Coordinator)[email protected]

I Chester CountyClaire Murray (Chapter Coordinator)Inverbrook [email protected] or 610-563-3116

I Greater Lehigh ValleyLynn Prior (Chapter Coordinator)[email protected] or 610-438-3950

Serving Lehigh and Northampton Counties

I Lancaster CountyLinda Aleci (Chapter Coordinator)Local Economy Center,Franklin & Marshall [email protected] or 717-291-4293

I Northern TierRuth Tonachel (Chapter Coordinator)Northern Tier Cultural [email protected] or 570-268-4093

Serving Bradford,Potter, Sullivan, Susquehanna,

Tioga Counties

I PhiladelphiaJessica Cronin-Connolly (Chapter Coordinator)White Dog Community Enterprises215-386-5211 x109 or [email protected]

I South Central PASusan Richards (Chapter Coordinator)Capital RC&[email protected] or 717-724-0009

Serving Adams,Bed ford,Blair, Cambria, Cumberland,

Dauphin, Franklin,Fulton, Huntingdon, Lebanon,

Perry & York Counties

I Southeast PennsylvaniaMarilyn Anthony (Chapter Coordinator)[email protected] or 610-458-5700 x305

I Valleys of the SusquehannaTrish Carothers (Chapter Coordinator)[email protected] or 570-522-7259

Serving Centre,Clinton, Columbia, Juniata, Lycoming,

Mifflin, Montour,Northumberland, Snyder and Unionand

Wyoming Counties

I Western PennsylvaniaChapter Coordinator:Volunteers Needed! *

Serving Allegheny,Armstrong, Beaver,Butler, Clarion,

Crawford,Elk,Erie,Fayette, Forest,Greene,Indiana,Jeffer-

son, Lawrence,Mercer, Somerset,Venango, Warren,Wash-

ington and Westmoreland Counties

I Statewide BFBL Coordination* Chris Fullerton, PASA Consumer [email protected] or 412-246-0990

Buy Fresh Buy Localchapters in Pennsylvania are coordi-

nated by PASA, on behalf of our national partner,

FoodRoutes Network (www.foodroutes.org). To explore

your regions food system further, hear about upcoming

events and find more ways to get involved, please visit

our website www.buylocalpa.org or contact one

of the folks listed above.

Our work is made possible in part by funding from the

Pennsylvania Department of Agriculture and by contri-

butions from individuals and businesses throughout

the state.

Buy Fresh Buy Local

Chapter Activities

Check Out the New Buy Fresh Buy Local Website


9/289

Wild for Salmon

Attention PASA members you cannow go to www.buylocalpa.org and applyto have your farm or business included inthe Local Food Guide searchable data-

base. This guide allows PASA members tocreate a custom entry listing all productsavailable from your farm/business, hoursof operation and much more. You caneven include your logo and a link to yourwebsite (if applicable) with your listing.

PASA and our partners statewide willbe widely promoting www.buylocalpa-.org to consumers as part of our Con-sumer Outreach efforts throughout thestate. The guide lists Pennsylvania familyfarms, farmers markets, CommunitySupported Agriculture farms (CSAs), u-pick farms, restaurants, grocers, caterersand bakers, bed & breakfasts, and otherbusinesses that sell locally grown farmproducts.

The searchable guide is designed tohelp facilitate consumer connectionswith healthy fresh food, neighbor farmers

who grow it and those markets, grocersand restaurants that are committed tousing locally grown food in their enter-prises. We want consumers to be able to

find you and purchase your local farmproducts.

Please note that all products listed onthis website must be produced by a localfarm and traceable back to that farm. Inorder for any value-added product to belisted on this site, the main ingredientmust be produced locally and traceableback to the farm where it was produced.

Be sure to visit www.buylocalpa.org,click on Get in the Guide, and fill in allthe needed information about your farmor business. Members not having accessto the Internet may contact PASA head-quarters and we will send you a papercopy, which you can return for us to cre-ate a listing for you.

New entries are added daily, so pleasecheck back often to find sources of fresh,local foods as we assemble our listings.

Take advantage of another greatPASA member benefit: Get in the Guide!

Spinach & Strawberry SaladBaby spinach dressed in a light raspberry vinaigrette

and tossed with fresh strawberries and creamy goat cheese.

12 shallot, minced (about 1 tablespoon)2 tablespoons raspberry vinegar14 cup olive oil6 ounces baby spinach leaves

5 fresh strawberries

2 ounces goat cheese

Combine the minced shallot and raspberry vinegar in a small bowl.Slowly add the olive oil to the mixture while continuously whisk-

ing. Place the vinaigrette in the refrigerator until ready to serve.

Roughly chop (or tear) the baby spinach into large julienne strips.Add to a large bowl. Prep the remaining components of the salad,but keep separated. Slice the strawberries into thin round slices.Crumble the goat cheese into medium-size chunks.

When you are ready to serve the salad, add the strawberries andgoat cheese and lightly mix together. Add the dressing slowly (youmay not want to add all the dressing to the salad). Gently mixtogether and serve immediately. Serves 4

Recipe courtesy of Whole Foods Market www.wholefoodsmarket.com

When you can put a face to an item,be it food or some manufactured good, itbecomes much harder to be indifferentabout that item, that face, that name. Allthis adds value to the item that cannot bemeasured in a single bottom line spread-sheet. The minute we remove the humanfrom the equation, we compromise whatis really important. A look in the eye,handshake and a hug. Yes, this farmer hashugged a customer or two. When was thelast time an economist hugged you?

Kumm esse (come eat). I

Stayconnected!Visit PASA online at

www.pasafarming.org

PASA Board Perspectivecontinued from page 7

Availability of Common Vegetables & Fruits

Beans Lima ................................................................ July to Octobe

Beans Snap ................................................................ July to OctobeBeets ........................................................................................ July to Dec

Blueberries .................................................................... July and Augus

Broccoli ................................................................................... July to Oct

Cabbage green ................................................................. July to Oct

Cabbage red ..................................................................... July to Oct

Cabbage chineses .......................................................... June to Oct

Cantaloupe/Musk Melon ................................................. July to Sept

Carrots ................................................................................... July to Dec

Cauliflower ................................................... June to July/Sept to Nov

Corn sweet ........................................................................ July to Oct

Cucumbers ........................................................................... July to Sept

Eggplant .................................................................................. July to Oct

Lettuce ................................................................................... May to Oct

Peppers sweet ................................................................. July to Dec

Peppers hot ....................................................................... July to Oct

Raspberries ........................................................................... June to July

Spinach ..................................................... May and June, Aug. to Nov

Strawberries ....................................................................................... June

Squash summer ...................................................... June to Octobe

Tomatoes .............................................................................. June to Oct

Tomatoes cherry ............................................................ June to Oct

Tomatoes greenhouses ........................ April to July, Oct. to Dec

Turnips ........................................................................... Sept. to January

Watermelon ......................................................................... July to Sept

Source: Pennsylvania Vegetable Marketing and Research Program, 2001


10/2810

Recently elections were held for twoExecutive Committee positions withinPASAs Board of Directors. During the April board meeting Mary Barbercheck was re-elected as Board Secretary andLouise Schorn Smith was re-elected asBoard Treasurer.

Mary is currently a professor in theDepartment of Entomology at Penn StateUniversity. She was recruited here fromNorth Carolina State University primari-ly to conduct research in sustainable agri-culture, but also to offer services throughExtension in pasture and forage manage-ment. She also maintains a research inter-

est in the area of women and genderissues in agriculture, science and technol-ogy, and has taught courses in womensstudies as well as ethics in agriculture andthe biological sciences.

Louise Schorn Smith has beeninvolved in the farming community invarious ways for the past ten years andhas a keen interest in the future of farm-ing. Because of her interest in educatingpeople in her community about localfood systems, Louise co-founded theMaysies Farm CSA in Chester County in1997, and was instrumental in creatingMaysies Farm Conservation Center (an

educational nonprofit organization basedon a working farm) in 1999. She spendsher professional time as the President ofCountryside Consulting, Inc., a smallconsulting firm that provides financialconsulting and fundraising services tononprofit organizations and businesses inthe Philadelphia area.

PASANews

PASA Welcomes Rachel Schaalas Educational Outreach Associate

PASA recently welcomed Rachel Schaal to the headquar-

ters staff.Rachel has joined forces with Allison Shauger in our

Educational Outreach Department. Her main duties will

include helping to coordinate various educational programs

so you are sure to meet her this summer or fall at a PASA

field day.

In the last few years Rachel returned to Pennsylvania after

living in northern California for 18 years.

According to Rachel, Fresh, local, sustainably farmed and raised food has

become more and more important to me personally, as well as on a community

and ultimately a global level.

Rachel has experience working various positions in agriculture.My first full time

job was at Veritable Vegetable. I met and worked with small farmers to find ways to

get their produce and products to market. I saw firsthand the battle lines drawn

between local, family farms and certified organic agribusiness,she said.More recently, my work at Preston Vineyards (in California) involved oversight

of a one acre market garden throughout the year. I helped evaluate seed choice

and planting strategies through to harvest, organized produce tables at the winery,

as well as worked the weekly farmer's market,she continued

I also learned guidelines and practices necessary to gain and maintain Califor-

nia Certified Organic Farmers (CCOF) certification on a diversifying 125-acre vine-

yard and farm. I enjoyed seeing the interplay of vines, wine, and gardens, as we

attempted to veer away from monoculture and toward the rewards of healthy soil,

integrated pest management, and habitat restoration. Helping get fresh fruits and

vegetables directly from our small farm to local people was incredibly rewarding,

and continues to affect my own eating and purchasing habits.

Looking towards her work with PASA, Rachel commented, I am heartened bythe vital community of small farms and markets here in central Pennsylvania,and I

hope to find a way to work with this community.

Rachel can be reached at the headquarters office, 814-349-9856 x205 or

[email protected]

PASA Board Officers Elected

Staff UpdatesPASA continues to experience

tremendous growth each year and as welook forward to providing our member-ship with added member benefits, con-sumer education programs and muchmore we want to introduce our newest

staff additions.In mid-April PASA welcomed Rachel

Schaal to our headquarters staff in theEducational Outreach Department (seearticle at right).

In MayLisa Sneadwas hired as a part-time Bookkeeping Assistant to work withBrandi Marks, our current Bookkeep-er/Office Manager, in our headquartersoffice. Lisa is replacing Carrie Gillespiewho has taken a part-time position work-ing with Lauren Smith in the Develop-ment Department.

In May we also welcomed Greg Bou-los to PASAs Western Region office inPittsburgh. Greg has been hired to fill theposition of Director of Western RegionPrograms, replacing David Eson who leftPASA in February. Greg has a variety ofexperience related to our work, mostrecently as an owner and business manag-er for Blackberry Meadows Farm nearPittsburgh. He also was a founder of SteelCity Biofuels and Urban HomesteadersLLC, both environmentally minded busi-

nesses in Pittsburgh.Mia Farber was hired as ConsumerOutreach Associate and she will be work-ing with Chris Fullerton from our Pitts-burgh office. Stay tuned to the July/August issue with more details onGreg and Mia.

WA NT TO J OI N T HE B OA RD ?

We are always searching for mem-

bers who are interested in running

for the PASA board in the future.

If you or someone you know may

be interested, contact Brian Moyer at

610-944-9349 or [email protected].


11/2811

the over 80 conference workshops. From

soil and nutrient management to policyissues to fruit production, the committee

works diligently to fill the need for varied

educational workshops at the conference.

I PRE-CONFERENCE

Last year, the Conference Planning

Committee developed ten popular pre-

conference tracks. We already have some

exciting ideas brewing for 2009. Manag-

ing farmers markets, innovative cover

cropping techniques, and sustainable

forestry are just a few of the in-depth top-

ics that are slated thus far. Stay tuned!

I SPONSORSHIPS

Our conference sponsors are a very

special part ofFarming for the Future. Not

only do these generous and valuable com-

I PLANNING

The February 2009 Farming for theFutureconference is within our sights,

and the Conference Planning Committeeis getting in gear! This group of approxi-

mately 30 volunteers, board members

and staff will meet three times through-out the summer to brainstorm and devel-

op the conference program. The staff isgrateful for the time, creativity and

expertise these volunteers offer to create

the workshops and pre-conference tracksour membership appreciates. We kicked

off our conference planning season in lateMay and by the end of August, the com-

mittee has the basic program set and the

speakers have been invited. To ensurediverse and relevant content, the com-

mittee uses thirteen categories to organize

panies and agencies provide the necessaryrevenue to bring our membership a cut-ting edge program, but they also standproudly by PASAs side in presenting thisnationally recognized event. Sponsorshipmaterials and information for the 2009conference are currently being developed

and will be mailed to our business part-ners in late July. If you are not currentlyon the mailing list to receive these mate-rials but would like to be, please contactLauren Smith at PASA headquarters.

ICAPTURED ON FILM

Farming for the Futureis an opportu-nity to learn the latest in sustainable ag,as well as catch up with old friends andassociates and meet new folks. It is cer-tainly an event worth capturing on film.To those ends we have organized a PhotoGallery of some favorite moments andimages from the February 2008 event.Visit www.pasafarming.org to see thephotographs. PASA thanks friend andtalented photographer Pat Little for cap-turing our conference on film annually.

Confere

nceNews

Networking / Vending Opportunity in September

Pennsylvania Renewable Energy& Sustainable Living FestivalSeptember 1921, 2008

Kempton Community Center Kempton, PA (Berks Co.)

PASA is proud to sponsor a farmersmarket during this three day festival.

PASA members interested in learning more about this vending opportuni-

ty, contact Michele Gauger at PASA headquarters: 814-349-9856 or

[email protected].

Booth spaces are free. Space is limited & assigned on a first come, first

served basis.Vendors are asked to bring their own tents & tables.Vendors

can select a day or days & do not have to commit to all three days.

To learn more about the festival, visit www.paenergyfest.com

18th Annual Farming for the Future ConferenceFebruary 57,2009 State College, PA

Although it may be summer, planning is already underway for the next PASA confer-ence in February! Stay tuned to future issues ofPassages for details and learn how tobecome involved!

A D V E R TI S E M E N T

A D V E R TI S E M E N T

PASA staff and board wouldlike to thank the followingvolunteers:

Robert Boehnlein

Gene ChenowethEileen Clark

Jackie & Joe Detelj

Diane Dietrich

Lynne Gelston

Carrie Hahn

Tom Hricik

Ginger Marshall

Beth Marshall

Diane & Bill Schoentag

Katie Snyder

Maggie Snyder

Elaine Tweedy

PASA staff and board would

like to welcome our newest

business members:

Concerned Citizens

of Nippenose Valley

Jersey Shore, PA

The Original Farmers Market

Joffre,PA


12/28

Supportive Community Lends a HandJeff Mattocks, Fundraising Committee Co-Chair

Honeybees are to the natural world what farmers are to our

food system. Were borrowing some lessons from the honeybee

this year as we work together to build the PASA Annual Fund.

The board would like to thank all the worker beesthat have

already returned to the hive with their bit of honey. Our

honeycomb has a strong base of support and is being built

with care. We look forward to hearing from more of you

many of our members will receive calls and visits from

board and staff throughout the year, as we collectively

work to fill the hive.

Our 2008 Annual Fund is comprised of fundraising

activities occurring throughout the year in the various

PASA regions. Well be bringing you news and success

stories in this column as the year progresses.

On that front PASA board and staff would like

to thank the wonderful folks at Four Seasons Pro-

duce (see accompanying article) for donating a

percentage of sales of organic produce during

Earth Week to PASA. This fundraising special

project contributed over $8,000 to our

Annual Fund giving a very welcome

boost of energy! This brings our total

honey production to $79,929 towards

our $230,000 goal. Thank you Four Sea-

sons Produce and everyone who has con-

tributed so far!

12

In Search ofSustainable Livestock

Systems in Rural Guyana

-$225,000-

----

200,000-----

175,000-

----

150,000-----

125,000-----

100,000-----

75,000-----

50,000-----

25,000-----

0-

$230,000 Our Goal

$60,036March 26

$79,929 April 30

Amazing Honey BeesPASA recognizes our country's bee

populations have been placed in peril

with Colony Collapse Disorder. We

applaud farmers and bookkeepers

dedicated to providing healthy and

sustainable environments in whichbees can thrive.In service to the

membership, we will continue to

deliver news and research regarding

this issue.For now we thought we

would share some amazing facts

about these important pollinators

A honey bee can fly for up to

six miles,and as fast as 15 miles per

hour, hence it would have to fly

around 90,000 miles (three times

around the globe!) to make one

pound of honey.

The average honey bee

will actually make only one

twelfth of a teaspoon of

honey in its lifetime.

It takes about 556

workers to gather 1 pound

of honey from about

2 million flowers.

It takes one

ounce of honey to fuel

a bees flight around

the world.

A honey bee visits

50 to 100 flowers during

a collection trip.

A colony of bees consists

of 20,00060,000 honeybees

and one queen.

It is the only insect

that produces food eaten

by man.

Fundraisin

gUpdate


13/2813

By Lori BaerWhen the idea of an Earth Week pro-

motion surfaced during a team meetingat Four Seasons Produce, everyone imme-diately embraced the concept of donatingthe proceeds to PASA. The result of FourSeasons celebration of sustainability is agenerous $8,629.25 contribution to thePASA Annual Fund.

Four Seasons, based in Ephrata, Lan-caster County, conceived a plan to donateto PASA, a percentage of their organicproduce sales during Earth Week, April1925, and mobilized its customer baseto support agricultural sustainabilityefforts in the companys home state ofPennsylvania.

When you have opportunities to getother folks and companies involved, itsnot just the burden of one business or

one individual to donate, explainsJonathan Steffy, Four Seasons retail andfoodservice sales manager. In fact, weactually had some of our customers thatwanted to match the donation.

Four Seasons is one of the largest inde-pendent distributors of organic and con-ventional produce in the United States.They are a major mover of Lady MoonFarms (PASA member) produce and alsohave supplied produce for the Farmingfor the Futureconference in the past.

This promotion was based on FourSeasons organic sales, but we believe thatsustainability goes far beyond just organ-ics, Steffy says. Sustainability is aboutfinding ways to conserve resources, not just about reducing pollutants, savingelectricity, and saving fuel. Sustainabilityalso has a lot to do with having profitableagriculture in the United States. Sustain-able agriculture has the opportunity toallow family farms to make an honest liv-ing in agriculture.

A commitment to conserving

Four Seasons Promotion DemonstratesCommitment to Sustainability and PASA

resources and achieving sustainability ishow Four Seasons organizes their busi-ness. The company implemented a Sus-tainability and Energy Initiative thatfeatures focused programs on EnergyManagement, Power Quality, DemandResponse, Lighting Retrofit, CoolingTower Water Treatment, and WasteDiversion. Four Seasons is also pursuingcertification through Energy Star andLEED-EB (Leadership in Energy andEnvironmental Design ExistingBuildings).

The commitment to sustainabilityand environmental responsibility starts atthe top with Four Seasons Chairman

Dave Hollinger and runs deep throughthe companys employees.

It was a team effort at Four Seasonsto get this done, and it was just awesomehow it developed, shares Four SeasonsPresident and CEO Ron Carkoski.

PASA is a great example of what sus-

tainability can do for the benefit of all ofus in the agricultural business. If they[more PASA members] arent able to takea look at what they are selling and workoff a percentage of sales, maybe they cantake a look at what initiatives they aredoing with saving electricity or savingwater usage and not only support PASAwith those savings, but also support theearth and the overall initiative.

The Earth Week promotion inspiredFour Seasons customers, buyers, salesstaff, and company as a whole and under-scored Four Seasons own sustainabilityinitiatives. PASA extends its gratitude toFour Seasons for its generous donationand for being champions of sustainableagriculture. Visit www.fsproduce.com tolearn more about Four Seasons servicesand their Sustainability and Energy Ini-tiative. I

Save the Dates for These PASA Fundraisers!

All Proceeds Benefit the PASA Annual Fund

IHarvest Celebration Dinner

Hilton Harrisburg, Harrisburg, Sunday September 21

The Food Event of the Season! A gustatory celebration to showcase the exception-

al seasonal foods grown in South Central Pennsylvania. Full menu and invitations

available in late July. Stay tuned for more details or contact Lauren Smith at PASA

headquarters for more information.

I Bike Fresh Bike Local

Rural Chester County, Sunday September 21

Organized in collaboration with area bike clubs, featuring 25,50 and 75 mile routes

through the beautiful landscapes of rural Chester County. Ride begins and ends

at Victory Brewing in Downingtown. $35 advance registration includes tee shirt,road snacks, and a post-ride meal of local foods and Victory brews! Proceeds bene-

fit PASA. To register, e-mail Southeastern Regional Director Marilyn Anthony at

[email protected].

IHarvest Celebration Dinner

Longwood Gardens, Chester County, Friday September 26

Join us for a joyous celebration of local foods at the premier horticultural center in

America. Hors doeuvres and local wines in the Idea Garden, sumptuous dinner in

the Ballroom, fabulous desserts in the Conservatory. Seating is limited so please

reserve early. $150 per person. Reserve your place or a table for eight. Contact

Southeast Regional Director Marilyn Anthony at [email protected].


14/28

panel of judges, chosen from a diversityof food and agricultural backgrounds, will award prizes for the most delicioussteaks. At 1:00 pm the Glasbern grounds will open to the general public for fun,delicious and educational activities.Guests can sample grilled grass-fed burg-

ers and beer braised beef stew, buy a mugof Stoudts local craft beer, groove to livemusic provided by PASA board vice pres-ident and farmer Brian Moyer, and enjoya short presentation about the pasture-based farm at Glasbern. Posters on dis-play will detail each of the grazingoperations participating in the competi-tion. A fun raffle for grass-fed steaks andother goodies is also being organized.

By the time you read this article, thecontestants have been chosen, Sponsors

14

RegionalMarketing

PASA to Hold Grass-FedBeef Cook-off Event

Have ya herd about the Beef Cook-Off? On Sunday August 3rd, an unusualand uniquely PASA event will take place.Owner, PASA member and cattleman AlGranger has invited us to stage a 100%Grass-Fed Beef Challenge Cook-off onthe grounds of the beautiful GlasbernInn, located in Fogelsville, just outside ofAllentown, PA.

The days activities will begin at11:00am when a team of Glasbern chefswill grill Rib Eye Steaks submitted by 20 juried PASA member contestants. A

SOUTHEAST

REGION

have stepped up to the plate, and plansare moving forward. Further informationand tickets are available at www.pasa-farming.org. Event tickets are $10 forPASA members, $15 for non-members.Attendance is limited so its best to bookearly. The Cook-Off takes place rain or

shine, because grass fed beef tastes thebest in any weather!Event coordinator Marilyn Anthony,

PASA Southeast Regional Director, addsPASA is pleased to coordinate this event with our host Glasbern Inn. Grass-fedmeat has become more understood andappreciated in recent years, and it ishigh time to acknowledge the farmersthat are producing the best qualitybeef. We look forward to awarding thisexcellence!

Frecon Farms, a Boyertown mainstay

for nearly 64 years is proud to announce

that the retail farm market business has

officially changed hands from one gen-

eration to the next, allowing Steven and

Hank Frecon, sons of previous owner

Henry Frecon and grandsons of founder

Richard Frecon, along with long time

family friend Christopher Adukaitis, to

assume their roles as the new manage-

ment team of the long standing Frecon

family farm market business. The transi-

tion brings with it new plans for the

future, while continuing to focus on a

rich past appreciating and caring for

natures gifts.

Henry Frecon, President of Frecon

Fruit Farms, Inc. comments,Were proud

to be handing the business off to our

boys and look forward to all the new

plans they have for the business. Work-

ing together, I think we can really give

people a great orchard experience.

The new blood brings creative plans

to educate and provide the very best

fruits, produce, gourmet foods, gift ideas and seasonal events

to the southeastern Pennsylvania region.

Growing up on the farm, we spent a lot of time outdoors

with the whole family.Thats what we want to create with some

of these events,a way for everyone to come out, get some fresh

air and sunshine, and just get away from some of the things

that have overrun our lives.Were really proud to give everyone

A New Generation Assumes Role at Frecon FarmsFamilys Third Generation Plans for the Future, Respects the Past

a place to get some nutritional, feel

good foods and just have a good time

together, says Steve Frecon.

In addition to providing quality,

locally sourced foods in an effort to

strengthen the local economy, the team

will launch an educational effort

designed to inform others on the health

benefits and natural healing effects of

everyday foods. The Frecons Food Far-

macy program will offer educational

pieces throughout the store and region-

al community, outlining the benefits of

particular foods, fruits and produce, and

will continually go out to all those wish-

ing to be updated monthly through Fre-

cons informational newsletter featuring

harvest schedules, upcoming events,

seasonal promotions and product give-

aways and sales.

Finally, the new Frecon Farms will not

only continue to provide the same farm

fresh produce, plants, and hand crafted

products but will also feature new foods

to create a well-rounded shopping experi-

ence for all visitors. Even more, locally sourced foods like beef,

poultry and fish will be added to the mix and additional gour-

met spreads, marinades,goodies and gift baskets will be incor-

porated to provide everyone that visits a one stop shop for any

meal, holiday, or celebration.

For more information on Frecon Farms, swing through the

market, call 610-367-6200 or visit www.freconfarms.com.

From left to right:Steve Frecon,Chris Adukaitis and Hank Frecon.


15/2815

to make the complete commitment tolocal is a tough and risky businessendeavor. The Good Life Caf is attempt-ing to make everything in-house fromlocal producers, right down to the pick-les, horseradish, ketchup, mustard, andmayonnaise that compliment their slow-

cooked grass-fed beef burger. Thisapproach requires extra hours of preptime and therefore comes with higherlabor costs.

In general with the economic down-turn our country is experiencing, anybusiness endeavor is a risky one. Yet,David actually sees this time as an oppor-tunity that the local movement couldthrive upon. With many restaurantsincreasing menu prices to cover foodtransportation charges, the Good LifeCaf sources products from area growers

within a 2030 mile radius, and thus hasincredibly low delivery and pick-up costs.

Due to the availability and selection oflocal, organic growers converging in thecentral Pennsylvania region, David hashad success in building relationships withproducers within short vicinity. He hasbeen able to build consistent relation-ships with farmers, which gives securityto both parties. Dependability is neces-sary to the success of the business and adream for the farmers, as they can bypassthe whim of the market.

As the farmer and restaurant relation-ships continue to thrive, this year in

The Good LifeBy Maggie Stonecash

An agricultural shift is happening on abroad scale with more farmers incorpo-

rating sustainable and organic farmingmethods. Yet a challenge this movementfaces is how to bring the food from farmto tables of every day Americans.

David Ison is providing one suchmodel through education and cultivationof what he calls the good life for peopleof Carlisle, Pennsylvania. David hasopened an organic, local food restaurant with the vision of providing the mostdelicious, fresh, pesticide and hormonefree food. His aim is to dispel the ideathat eating local, organic, natural food is

only an expensive, elitist life available to afew in society.

David has long been in the business offood, wellness and social activism withprevious experience as a private practiceacoustic therapist, musician, chef andrestaurant owner. Two years ago he decid-ed to commit the next phase of his life tothe food revolution and cultivating com-munity through local food. He createdthe Good Life Caf, with a local, sus-tainable lifestyle model, and it alsoincludes a performance space and a well-ness center.

The caf has been successful in its firstfive months, although David admits that

SOUTHCENTRAL

REGION

RegionalMarketing

Western

NorthCentral/Eastern

SouthcentralSoutheastern

REGIONAL CONTACTS & DISCUSSION GROUP ADDRESSESDiscussion groups are open to PASA members only to join and discuss issues related to sustainable agriculture.

To join the group in your region,send an email to the appropriate address provided.

Western

[email protected]

Greg Boulos

412-697-0411 [email protected]

Southeastern

[email protected]

Marilyn Anthony

610-458-5700 x305 [email protected]

Southcentral

[email protected]

Julie Hurst


NorthCentral/Eastern

[email protected]

Leah Tewksbury


Out of State discussion group addresses:

States North and East of Pennsylvania

[email protected]

States South and West of Pennsylvania

[email protected]

Save the date for theseupcoming events in thesoutheast region:

I Bike Fresh Bike Local

Sunday, September 21This event is organized in collabora-

tion with area bike clubs, featuring25, 50 and 75 mile routes throughthe beautiful landscapes of ruralChester County. The ride begins andends at Victory Brewing in Down-ingtown. $35 advance registrationincludes tee shirt, road snacks, and apost-ride meal of local foods andVictory brews! Proceeds benefitPASA. Contact PASA SE RegionalDirector Marilyn Anthony at [email protected] to register.

I PASA Harvest Dinner atLongwood Gardens

Friday, September 26 Join us for a joyous celebration oflocal foods at the premier horticul-tural center in America. Horsdoeuvres and local wines in the IdeaGarden, sumptuous dinner in theBallroom, fabulous desserts in theConservatory. Seating is limited, soplease reserve early. $150 per per-son.To reserve your place or a

table for 8, contact PASA SERegional Director Marilyn Anthonyat [email protected].

continued on page 22


16/28

John & Leah Tewksbury have

turned a personal garden into

a thriving market garden andCSA operation in Montour

County, Pennsylvania.

John & Leah Tewksbury have

turned a personal garden into

a thriving market garden andCSA operation in Montour

County, Pennsylvania.

Farm

erProfile

16

By Michele Gauger Wandering through the Tewksbury

Grace Farm in Muncy Hills, PA, (Mon-tour Co.) you will be besieged with thevariety, quantity, beauty and efficiency ofthis 1.5-acre farm (give or take hardwoodforest areas for mushroom production).Some may say this scale of farming isnt

quite as important as other traditionalforms, and owners (Lifetime PASA mem-bers) Leah & John Tewksbury have evenheard some call it lifestyle farming.

But when you consider how theiroperation has evolved from a garden tofeed themselves, to now nourishing over30 Community Supported Agriculture(CSA) members, supplying a handful oflocal restaurants and themselves youcan begin to see this is much more than alifestyle farm it is their passion toprovide quality food to their customers.

The Tewksburys moved to their cur-rent central Pennsylvania location back in1995. After Leah and I got married, wedecided we wanted to settle in a ruralcommunity. I grew up on a dairy farm inNortheastern Pennsylvania and Leahgrew up in rural Vermont, so this areawas a natural fit, according to John.

They didnt intend on starting a farmoperation on their 21-acre property, they just wanted a garden for themselves even though their soil (or lack thereof)

was mainly shale. They double-dug raisedbeds to the discontent of their load-bear-ing backs. After learning about PASA at aWalnut Acres field day on intensive/bio-dynamic farming, they left the shovelsbehind and began creating raised bedsusing lasagna gardening methods.

According to John, To create a new

bed, we first broad fork the area to loosenthe soil and then begin sheet compostingon top. The name lasagna, comesfrom the way garden beds are createdfrom layers, the same way you layer ingre-dients when making the Italian dinner-time favorite. Usually cardboard or a

thick layer of newspaper goes on the bot-tom to suppress weeds, followed by alter-nating layers of chopped leaves, grassclippings, straw, hay, sawdust, wood ash,compost, animal manure, newspaper, etc.Materials can vary according to what isavailable locally. The Tewksburys some-times use apple mash from a nearbyorchard as well. Watering and weedingrequirements are reduced by the heavylayers of mulch and by planting cropsclose together.

Eventually their garden had a surplus,

so the Tewksburys began bartering withproduce for services in their community,i.e., car repairs, yoga classes, etc. Ourfriends were telling us to start a CSAoperation, but we werent ready to takethat step. Instead we heard a group ofPASA members was starting the Susque-hanna Valley Growers Market in Lewis-burg, so we decided to join.

As their home garden was evolvinginto a viable business, they expandedtheir operation and produce offerings.

Leah & John TewksburyTewksbury Grace Farm

Leah & John TewksburyTewksbury Grace Farm

What do you see as some of the critical issues concerning

agriculture today? The continuing increase in the scope of

regulations for farmers has the potential to be cumbersome

and unnecessary for small growers, both financially and procedurally.The types of regu-

lation being proposed have resulted from the chronic misdoings of industrial agriculture,

not small-scale sustainable farms. Another critical issue in American agriculture is inade-

quate consumer education.The general consumer is drastically uninformed of the conse-

quences their food choices (primarily highly processed industrial foods) have on his/her

health, and on the health of the multiple ecosystems involved in supporting Americas

industrial food model. Small-scale sustainable farmers/marketers have a tough job edu-

cating consumers about the complexities of our modern food system when the commer-

cial food industry spends millions of dollars in advertising to get their messages out.What is unique about your farm? We grow vegetables and berries in an intensive man-

ner using raised beds. This allows us to produce a relatively large amount of food while

using a small amount of land, therefore freeing up more of our property for native flora

and fauna. We also use no petroleum-based mechanization on our farm: no tractors,

rototillers or mowers.

How has your operation evolved? From growing food for ourselves to eventually selling

at a growersmarket, to restaurants, and finally to our current CSA operation.

Why did you join PASA? To meet other farmers and to learn and share agricultural

knowledge and experience.We think of PASA not only as a professional association and

resource center, but also as an organization where we have made many interesting and

good friends.I

continued next page

INTERVIEW WITH

JOHN TEWKSBURY


17/28

Tewksbury Grace Farmcontinued from previous page

Today, the farm generates a variety ofheirloom vegetables, herbs, Shiitakemushrooms and more, in addition to

reserving parcels of land as open space for

native flora and fauna.The Tewksburys took part in the

Growers Market for the last three yearsand during that time noticed both theirsales and production continued to

increase. Last year we also started a lateseason, a la carte ordering system for ourcustomers. We took pre-orders duringthe week and delivered them on Fridays.Leah and I started to realize we liked theidea of packing and delivering only what was ordered. We didnt need to worry

about weather at the market, overpack-ing, unpacking, hoping customers wouldcome out all the rigors of going to aweekly market were gone.

So in the fall of 2007 the Tewksburysdecided to begin a CSA operation in the

spring of 2008. We wanted to continue

to foster the farmer/consumer relation-ship, and we think now we can be evenmore customer oriented. Currently,with their first CSA year about to begin,they have about 30 members (they offersuper-sized, full and half shares) andhave a waiting list.

Many of their regular market cus-tomers are now also joining their CSA. According to dedicated consumer, JanKnoedler, Leah and Johnny are greatpeople and are producing really goodfood for the area. So I support them inthis endeavor because doing so is healthi-er for me. I am looking forward to theCSA this summer very much. It will begreat to have fresh produce delivered tomy door.

During the past three years they havealso been working to expand their local

restaurant sales, by offering more uniqueitems such as several heirloom tomatovarieties, mushrooms, and their specialtysalad mix. I just started cold callingrestaurants, which you need a fairly thickskin for. It definitely wasnt an ego boost.Most said they couldnt pay the price we

were asking or just werent interested inour products. The key is finding long-term relationships with restaurant ownerswho are also chefs, said John.

Leah and I see our farm and growingmethods as models for others who areinterested in beginning their own opera-

tions. Our model has very little overhead,only a small amount of land is neededand with a modest investment of moneyfor hand tools, supplies, and seeds, youcan begin. We dont use any equipmenton the farm that requires petroleum no rototillers or tractors and we try touse materials that are natural or can bereused or recycled.

We are providing a needed service toour community, environment and cus-tomers. A pound of food we produce is apound of industrial food that is dis-

placed.I

Tewksbury Grace Farm

168 Yeagle Road

Muncy PA 17756

phone: 570-437-2620

email: [email protected]

17

A D V E R TI S E M E N TA D V E R TI S E M E N T


18/2818

BusinessMemb

erProfile

What is unique

about your

business?

We are unique because the cooperative is

owned by the community and that it does

a lot of nonprofit work.

Why did you join PASA?

We joined because we wanted to findmore suppliers and to learn more about

small farming,about farming in our urban

environment.

How has your membership been a ben-

efit to your business?

Weve met a lot of different people and

weve been able to partake in education

[activities]. Its helped us get in contact

with other farmers and suppliers. By being

a dues-paying member were helping

spread the philosophy.

What does the term sustainable mean

to you and how do you incorporate

that into your business?

It means that our purchasing dollars are

used to maintain, or sustain,businesses

that are local, small or individually owned,

and that provide something to the com-

munity.

And, we compete with larger conglom-erates that dont care about the sustain-

ability of the community.

What do you see as some of the critical

issues facing ag and ag-related busi-

nesses today?

As a buyer, I would say transportation.

Energy costs will be a problem,especially

for the distribution of meats and poultry.

The closer the better for all.

If there is no distribution locally for

healthy products, people turn to pack-

aged products.There is state legislation

that PASA can work on that would make

grocery stores carry a percentage of local

products.

What do you see as the connection

between sustainable ag and the con-

sumer?

I think people want to vote with their dol-

lars now.The concept of community, mass

transit, sustaining local growers an

issue for PASA will be getting products to

market and keeping distribution low-cost

so products can get to the people.

We think small farmers and coopera-

tive markets should expand.We think

farming communities and co-ops can

form an alliance so local farmers have an

outlet for their products. Farmers working

with consumers can make new co-ops.

By Gayle MorrowWhere can you find a business that celebrates spring with

tomato planting/Morris dancing, that will organize a viewingof the film Montgomery to Memphis, that will provide you

with a guide to gluten-free eating, and that named its firsttruck (Maxine was the moniker)? Just head to the corner of Green and Carpenter in

Philadelphia (Mt. Airy) and youre there there beingWeavers Way Co-op.

Not familiar with what a co-op is all about? General Man-ager Glenn Bergman explains that it is a system of member-consumers buying together, in bulk, to save money. That ideaof buying low and selling low was the theory of Weavers Wayfounder Jules Timmerman, who died just last month. In1972 he sold apples from his porch, by the winter of 1973 hehad rented a storefront and opened for business.

Thirty-five years later, its still going strong.

Were a consumer cooperative, Bergman says. The peo-ple who purchase the product are the end users. Members getto vote for a board of directors.

By buying direct from local (Bergman and Weavers Wayreally focus on local a days drive is what they consider tobe local) producers, everybody wins those producers havean outlet and the consumer gets fresh food at a reasonableprice. Co-op members have to work six hours a year (thatsright, a year). There are about 60 paid employees at WeaversWay; starting salary is $10 an hour, even for high schoolkids.

So, the high school kids show up for work, plus they geta discount at the register, Bergman says.

We buy a lot from Lancaster County, he continues. Webuy $200,000 just in milk per year (think of the economic

The Way According to Weavers

benefits to keeping those dollars local!). We are consideringhaving farmers grow just for the co-op. We have our ownfarm also. Its one and a half acres and produced about$50,000 worth of produce for us last year.

Total sales last year were $7.5 million.Our goal is to expand cooperative market principles,

Bergman says. We believe, looking at prices, that big boxwill continue to capture a portion of the market, but thatdoes nothing to help the local community.

Weavers Way, however, believes in helping one way isthrough its nonprofit sector called Weavers Way Communi-ty Programs. These include bringing the co-op concepts toschools, putting farmers on the payroll, and buying land inthe city to use for agriculture.

For more information about Weavers Way, go to www.weaversway.coop or call 215-843-2350. Visit, ifyoure in the neighborhood. And if you and your groceries

need a ride home, the folks at Weavers Way can make thathappen, too. I

INTERVIEW WITH

GLENN BERGMAN


19/28

Nitya AkeroydJeff ZehrBoyertown PA

Claudia AlbertinGlenn VernonLoganton PA

Kat AldenBill TorrettiSpring Mills PA

Val & Scott AlexanderMcConnellsburg PA

Mary BarbercheckUniversity Park PA

Jean & Lee B. BentzGettysburg PA

Judy & Tinka BergerHuntingdon PA

Katherine BiglerJohn KrambOrrtanna PA

Linda & Tim BlakeleyEglon WV

Anne & Timothy BockKutztown PA

Jackie BonomoDuncan HayesLemont PA

Wanda & Preston BoopMifflinburg PA

Timothy BowserMillheim PA

Michele Briggs & FamilyDavid FetterolfCentre Hall PA

Debby & Larry BrightFloyd VA

Terra & Michael BrownbackFamilyLoysville PA

Hope & Roy BrubakerMifflintown PA

Alan BullockIn Memoriam

Susan BullockRome PA

Jane & Dick BurlingameRussell PA

Virginia & Mike ByersSpring Mills PA

Mary Ann ByrnePottstown PA

Sabine & Tom CareySpring Mills PA

Daniel & Lou Ann CollierBerlin PA

Moie & Jim CrawfordHustontown PA

Barbara CrosbyPortageville NY

Jonda Crosby

Helena MT

Andrew CrowleyGlendale OH

Kristin Curtis FamilyNewfoundland PA

Mike DebachTroy PA

Bill Deitrick FamilyNew Columbia PA

Dan DesmondElizabethtown PA

Melanie & George DeVaultEmmaus PA

David DietzYork PA

R. Elizabeth Dropp

Wesley W. RamseyYoungsville PA

Dale & Jack DuffArlee MT

Mary Anne & Dale W.EsonIn Memoriam

Chris FullertonPittsburgh PA

Nancy GabrielIthaca NY

Martha B. GallagherBoalsburg PA

Lamonte GarberLancaster PA

Lyn Garling

Rebersburg PAMel GehmanAnnville PA

Helen Jean GentOakmont PA

Robert GusGentIn Memoriam

Janet GoloubMartin BoksenbaumTreichlers PA

Jeanie & Bill HassBear Creek PA

Mena HautauSteve DeBrouxBarto PA

Bill HeasomQuakertown PA

William B.Heffner IIILawrence von BarannSteelton PA

John HeinzUpper Black Eddy PA

Debra HellerBrian Futhey FamilyWoodward PA

Bobbie HinelineTom Ljungman FamilyGreensburg PA

Ingrid & Bernie HoffnarSix Mile Run PA

Todd & John Hopkins Family

Orangeville PA

Susan & Joel HublerSlatington PA

Kate HunterTom AbellAllentown PA

John IkerdColumbia MO

Sarah & Jason IngleNewtown Square PA

Cindy & John IrwinPequea PA

Wes JacksonSalina KS

Rose Marie KendallHookstown PA

Amos King FamilyLititz PA

Barbara KlineRanda ShannonPittsburgh PA

Becky & Don KretschmannFamilyRochester PA

Kelli LambertA.J. Bashore IIDanville PA

Jo-Ping LeeSteven GaskeyAmbler PA

David LembeckState College PA

Don LevanDawn Hasenauer-LevanTemple PA

Charis LindroothMichael AhlertOrwigsburg PA

Thomas LittlefieldBruce CappelMifflin PA

Albert LuskMiami FL

Becky & Steve MarksBloomsburg PA

Beth & Ken MarshallHomer City PA

Martha & Allen MatthewsFamilyBurlington VT

Dave MattocksBainbridge PA

Tracy & Jeff MattocksMiddletown PA

Sue & Tom MaurerAnnville PA

Margery McIverLeo HorriganBaltimore MD

Dianne & Kim Miller FamilyNew Alexandria PA

Sandra MillerJessica & Ralph Jones

Newburg PA

19

Founders FundA Lifelong Commitment to Sustainability

All of us at PASA are proud of the growing roster of lifetime members, whose con-

tributions are managed with care as part of our Founders Fund. There are few

things a member could do to symbolize their lifelong commitment to sustainabili-

ty than to place confidence in the value and availability of PASA itself.

Permanent Business PartnersPASA is also proud of growing list of Permanent Business Part-

ners, who have made a long-term commitment to support the

organization and our programs.

East End Food Cooperative

Pittsburgh PA, www.eastendfood.coop

Harvest Market

Hockessin DE, 302-234-6779

Kimberton Whole Foods

Kimberton PA, www.kimbertonwholefoods.com

Nemacolin Woodlands Resort

Farmington PA, www.nemacolin.com

Liz & Chuck Shenko FamilyMoscow PA

Sondra & Ben SimmonsHershey PA

Roy & Hammer SletsonMadisonburg PA

Lauren & Ian SmithAaronsburg PA

Lilly & David R.SmithValerie & Doug LaffertySparks MD

Melissa & Andrew SmithCollegeville PA

Paula & Brian SnyderCentre Hall PA

Sandy & Gary SojkaMiddleburg PA

Barbara SongerClarion PA

John A. StellmackState College PA

Dana StuchulState College PA

Genelle SweetserGene ChenowethMifflinburg PA

Debbie SwettenamLinda HumphreysSarver PA

Helen TangiresDennis McDanielWashington DC

Phyllis & Mark TerwilligerHonesdale PA

Leah & John TewksburyMuncy PA

Joan S. & Dennis W. ThomsonUniversity Park PA

Ruth TonachelTowanda PA

Nan UhlBayfield CO

Karen & Jan VollmeckeCoatesville PA

Althea & William WagmanFort Littleton PA

Christopher WahlbergPittsburgh PA

Barbara & Michael Wahler FamilyMcVeytown PA

Sandie & John WalkerBloomsburg PA

Melanie & Fred WertzNewport PA

Beth WhitemanBoalsburg PA

Lucy & Rob Wood

Glen Rock PA

Roz & James YannacconeTurbotville PA

Suzanne MilshawBoyertown PA

Ted W. MitchellLevittown PA

Babs MummaMechanicsburg PA

Rosie & Daniel Nagel FamilyOttsville PA

Johanna & Brett NicholsFloyd VA

Anne & Eric Nordell

Trout Run PA

Joan & Dr

may-june 2008 passages newsletter, pennsylvania association for sustainable agriculture

Documents