May June 2005.pdf - PASA

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 54 May/June 2005 

Diner Micro-Plan Works for Local Farmers 

By Virginia Phillips 

Farmers grow food. Chefs want to take it 

off their hands. Straightforward, right Tod 

Murphy, founder of the Farmers Diner in 

Vermont came to Pittsburgh to tell farmers 

and chefs this is not necessarily so. 

The 38-year old refugee from the corporate 

world told 100 growers and food professionals 

assembled by the Pennsylvania 

Association for Sustainable Agriculture “not 

to underestimate farmers’ ability to be 

unwilling to sell, no matter what they say.” 

He learned this partly by farming himself. 

Unable to make workable connections 

with customers for his veal (he was selling 

the whole animal; restaurants wanted 

chops), the grandson of farmers ended up 

inventing a business plan based on a diner 

that would serve only local food. 

Murphy’s 50-seat restaurant, in Barre, a 

sleepy hamlet of 6,000, serves breakfast, 

lunch and dinner featuring 70 percent 

locally grown food. This fact has landed the 

diner feature stories in publications including 

the New York Times Sunday Magazine. 

A typical restaurant goal might be 15 

percent. Local food on menus often means 

“artisan” prices. But the farmers who grow 

the diner food can also afford to eat there. 

The seemingly modest model hinges on 

corporate-style quality control and 

economies of scale. It makes money for 

investors and for the small-scale suppliers as 

well. But getting supplier/chef expectations 

to jive was not simple. 

“A challenge was our center-of-the-plate 

farmers — the ones providing the expensive 

protein customers pay the most attention to 

and expect to be perfect. We couldn’t get 

consistently good pork. People would rather 

grow breeds they like to look at.” 

Enlisting relatives and friends to raise 

hogs, he found and fixed the key variable 

related to feed. He bought a nearby small 

meat processing plant to stabilize his supply 

chain and provide “value-added” products. 

Pork becomes bacon and sausage for the 

diner menu. Sausage and smoked cheese are 

profitable in the smokehouse retail store as 

well: vertical integration. 

The menu is strategic. Since breakfast is 

2005 Farm-Based Education Schedule Announced 

Field Days for Inspiration and Ingenuity 

By Heather House 

Possibly the best part of my job as the Farm- 

Based Education (FBE) Coordinator for PASA, is the 

opportunity to attend the variety of field days 

throughout the summer. Whether it is walking a 

pasture with an inspired grazier or touring a 

farmer’s certified kitchen, I love to witness the creativity 

and drive of our members. 

After attending a PASA field day, I inevitably 

return home with excited stories of how our presenting 

farmer did things “just a little differently.” 

Seeing first-hand how a farmer practices conservation 

or employs ingenuity always gives my confidence 

a little boost when trying something on 

my shoestring garden budget. PASA’s 2005 FBE 

field day calendar is exceptional and I look forward 

to a season of motivating presentations. In 

addition to a number of nationally recognized 

continued page 3 

served all day, we need lots of bacon and 

sausage, products that use up most of the 

animal. Most restaurants want only loins 

for roasts or chops. “Bellies are the diner’s 

driver,” Murphy says. “Essential vegetables 

are onions and potatoes — cheap and available 

all year because they store well.” 

Five-dollar breakfast and ten-dollar dinners 

are possible because nothing goes to 

waste. One refrigerated truck picks up sides 

of meat for the processing plant and backhauls 

vegetables for the kitchen. Late tomatoes 

are rescued pre-frost and processed 

locally for marinara sauce through winter. 

Hey foodies: you’ll want a pod near you. 

continued on page 3

May/June 2005 

Pennsylvania Association 

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 

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 

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 

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 

Regional Office 

David Eson 

Director of Western Programs 

Phone: 412-697-0411 

david@pasafarming.org 

Laurel Rush 

Buy Fresh Buy Local Coordinator 

Phone: 412-697-0411 

laurel@pasafarming.org 

Passages is printed on recycled, chlorine-free paper 

3 Environmental Nutrition Strategies 

Grants Awarded 

4 PASA Annual Fund 2005: 

Fundraising Update 

5 A Special Event 

6 Director’s Corner 

7 President’s Corner 

8 Consumer News 

Buy Local For Better Health 

Book Review: 

The Grassfed Gourmet Cookbook 

10 Educational Outreach 

Experimenting with Weed Control 

in Small Grains 

Science Fair Winners Have 

Sustainable Ag Focus 

13 Business Member Profile: 

Maysie’s Farm Conservation Center 

14 Regional Marketing 

A New Face ay PASA… 

Local Organic Farmers See Victory 

at Informative Event 

16 PASA Tribute 

Farming “On A Song and A Prayer” 

The Rich Legacy of Paul Keene 

17 New Pennsylvania Program Focuses 

on Organic Dairy 

PASA’s Mission is… 

Promoting profitable farms which produce healthy 

food for all people while respecting the natural environment. 

PASA is an organization as diverse as the Pennsylvania 

landscape. We are seasoned farmers who know that 

sustainability is not only a concept, but a way of life. 

We are new farmers looking for the fulfillment of land 

stewardship. We are students and other consumers, 

anxious to understand our food systems and the 

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

who hold the future of farming in our hands.This 

is an organization that is growing in its voice on behalf 

of farmers in Pennsylvania and beyond. Our mission is 

achieved, one voice, one farm, one strengthened community 

at a time. 

A Special Event, page 5 

18 Editor’s Corner: The Grapevine 

19 Conference News 

Dates for 2006 Farming for the Future 

Conference Announced 

20 It’s Planting Time — Do You Know 

Where Your Earthworms Are 

21 Classified Ads 

22 Calendar 

23 Membership & Contribution Form 

24 2005 Field Day Calendar 

Passages May/June 2005 Contributors 

CONTRIBUTORS: Tony Cadwalader, George DeVault, David Eson, Chris Fullerton, Michele Gauger, Rebecca Hirsch, 

Ron Hoover, Heather House, Julie Hurst, Kim Miller, Gayle Morrow, Brian Moyer, Eric Nordell, Virginia Phillips, Lauren 

Smith, Brian Snyder, and Leah Tewksbury. 

PASA in the News 

Have you seen articles about PASA in your local newspapers 

or other media PASA is active across the state, 

and we’d love to know what coverage we are getting 

in your area. Please clip any articles you see on PASA 

and mail them to our Millheim headquarters to the 

attention of Office Coordinator Brandi Marks. 

Do you have a great 

article idea for Passages 

Want to share a farming practice with members We’d 

love to hear from you. Please contact the newsletter 

staff at newsletter@ pasafarming.org. 

Deadline for July/August 2005 Issue: 

July 1, 2005. 

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. 

2

Farmers Diner 

continued from page 1 

The diner model, which Murphy calls a 

“pod,” will be franchised. He dubs his 

typical investors True Believers. These 

are people generally under 50, supporters 

of things like preserving family 

farms, earth-friendly farm practices, nurturing 

neglected but worthwhile breeds. 

■ 

An amended version of this article first 

appeared in the March 31 Food Section of 

the Pittsburgh Post-Gazette. 

CHEFS COLLABORATIVE 

Martin Thomas, executive chef, Westmoreland 

Country Club, wants to 

develop a Chefs Collaborative presence 

in Pittsburgh. The group’s 1,000 

members promote sustainable cuisine, 

local growers, artisanal producers 

and conservation practices. 

Interested food professionals can 

reach Thomas at wccchef@alltel.net. 

Restaurant-goers can download the 

Chefs Collaborative restaurant guide 

at www.chefscollaborative .org. 

Tod Murphy (left) takes a break to talk with PASA board president, Kim Miller. 

Environmental Nutrition Strategies Grants Awarded 

Secretary of Education Francis V. Barnes and Secretary of Agriculture Dennis 

Wolff announced 15 school districts across Pennsylvania are receiving nearly 

$87,000 in Environmental Nutrition Strategies grants. “Schools are in the position 

to play a lead role in affecting students’ dietary habits,” said Barnes. “By setting a 

good example in the school cafeteria and in the classrooms, we can teach our children 

to make healthy choices now and in the future.” 

Up to $6,000 was available to schools interested in implementing environmental 

strategies to improve students’ food choices. Grant applicants were required to 

select among the following environmental strategies: encouraging consumption 

of fruits and vegetables; encouraging consumption of healthy beverages; and pricing 

strategies to encourage “healthy” food choices. 

The 15 school districts selected to receive Environmental Nutrition Strategies 

grants follow: 

• Armstrong School District, Ford City, PA ...................................................................... $6,000 

• Boyertown Area School District, Boyertown, PA ...................................................... $6,000 

• School District of Cheltenham, Elkins Park, PA ......................................................... $6,000 

• East Stroudsburg Area School District, East Stroudsburg, PA ............................. $6,000 

• Great Valley School District, Malvern, PA ..................................................................... $6,000 

• Greater Johnstown School District, Johnstown, PA ................................................ $6,000 

continued page 7 

SARE GRANT 

AWARDED TO PASA 

PASA’s Western Region office received 

a $96,571 grant from USDA’s Sustainable 

Agriculture Research and Education 

(SARE) program. The money will 

be used to further network farmers 

and chefs in 19 western counties over 

three years, according to Western 

Region Director, David Eson. 

Farm-Based Education 


speakers, emerging leaders within the 

sustainable agriculture movement have 

agreed to take a day to share their knowledge 

and experience with us. 

Highlights include a visit to urban 

farms in Pittsburgh, a seed-saving workshop 

with a renowned author, and a workshop 

with the American Livestock Breeds 

Conservancy. We will have a chance to 

walk through apple orchards and raspberry 

acres, tour certified kitchens and milk 

bottling operations, and witness CSA 

management and hoophouse construction 

in action. Experts from sister organizations 

like Pennsylvania Certified 

Organic and Penn State’s Extension and 

On-Farm Research Programs will give 

updates on research and methods of production. 

PASA is also offering five Intensive 

Learning Programs this summer. These 

programs are designed to offer participants 

thorough coverage of topics and 

are limited in space to ensure plenty of 

hands-on opportunities with first-rate 

instructors. Choose from cheesemaking, 

pork production, and organic dairying 

topics. Intensive Learning Programs and 

limited-registration field days fill up fast, 

register early to reserve your space. 

A full, detailed calendar is available at 

www.pasafarming.org or by calling 814- 

349-9856 ext. 7. It’s going to be a great 

summer for learning and networking. See 

you out in the field! ■ 

Please see full Field Day Calendar on 

back cover. 

3

Fundraising Update 

May 13, 2005 

$60,587 

March 11, 2005 

$43,168 

— $120,000 

— 

— 100,000 

— 

— 80,000 

— 

— 60,000 

— 

— 40,000 

— 

— 20,000 

— 

— 0 

Our Goal 

The Milk Bottle is Starting to Fill, So Be Part 

of PASA’s 2005 Annual Fund Drive Today! 

By Chris Fullerton, PASA Board Treasurer 

With generous donations and pledges from nearly 100 committed 

PASA members and supporters, our total for the 2005 Annual Fund drive 

has reached $60,587 as of press time. 

The PASA Board announced a goal of $120,000 for the 2005 Fund at 

the annual conference in February, and we appear to be right on track — 

just past the midway point before the middle of the year. But the contributors 

so far represent less than 5% of our membership! With greater 

participation, think how quickly we would raise the second half of our 

goal (about $60,000 more). 

Gifts of all sizes are appreciated and PASA has made it even easier to 

contribute, with a new option of automatic, quarterly or monthly charges 

to your credit card. We are also offering a special gift for donors of $100 

or more — a new PASA license plate! Now you can proudly display your 

support on your drive to market or to the local feed mill. 

But the best gift of all is the satisfaction of knowing that you’ve played 

an important part in keeping PASA’s doors open and our dedicated staff 

working hard on our crucial work: building a thriving local food system 

based on sustainable family farms and healthy, educated consumers. 

Won’t you join us today in this important act to sustain PASA If you 

misplaced your donor form which was mailed in late April, give us a call 

and we would be glad to send a new one. To donate over the phone, 

please call Lauren Smith at PASA headquarters at 814-349-9856 or 

lauren@pasafarming.org. ■ 

NEW BUSINESS 

MEMBERS 

Agri-Service LLC 

Hagerstown, MD 

Keystone Farmers 

Cooperative Association 

Uniontown, PA 

Ligonier Country Market 

Greensburg, PA 

Oakland Planning 

& Development Corp. 

Pittsburgh, PA 

Oakland Business 

Improvement District 

Pittsburgh, PA 

Tionesta Farmers’ 

Market Association 

Tionesta, PA 

Trappe Landing 

Farm & Native Sanctuary 

Trappe, MD 

Waynesburg 

Farmers’ Market 

Waynesburg, PA 

PASA Staff and Board 

Would Like to Thank These 

Recent Volunteers 

• Craig Altemose 

• Roy Boyle 

• Tom Carey 

• Eileen Clark 

• Susan Haney 

• Nell Hanssen 

• Allen Hollenbach 

• Ron Hoover 

• Barry McKinley 

• PA Wool Growers Assoc. 

• Erica Shildt 

• Nancy Shorsher 

• Nicole Shultz 

• Ian Smith 

• Louise Smith 

• Amy Talarico 

• Nancy Thompson 

• Bette Toth 

• Wendy Vonada 

• Mary Whittam 

• Will Wise 

• Jared Woolsey 

• Phil Yanak 

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 

shower. 

ALSO AVAILABLE 

Manual Scalder — Hand dunk birds. 42 gallon, 45,000 btu. 

4

Special Event 

A Dream Come True 

By Lauren Smith 

The sign at the auction table read: “Is 

this a dream Who hasn’t fantasized 

about having a talented professional chef 

coming to YOUR home to prepare a lavish 

meal of fresh, seasonal and much-ofit-organic 

ingredients, for you and 5 

guests.” Apparently it was a dream for 

more than a few, as vigorous bidding at 

the conference live auction escalated for 

this culinary delight. The winning bid of 

$950 belonged to Terra & Mike Brownback, 

and they recently enjoyed the fruits 

(and veggies and meats!) of their purchase 

as Chef Mike and eight culinary students 

flocked to the beautiful Spiral Path Farm 

in Perry County, to prepare a meal that 

belongs in culinary history. 

The delicate warm spring afternoon 

was the perfect backdrop at the beautiful 

farmhouse, as greening fields and flowering 

trees promised spring. The guests 

arrived to exotic aromas wafting from the 

kitchen, as the busy chefs prepared the 8- 

course meal in the beautifully renovated 

timber frame farm kitchen. 

for working with sustainable farmers conveyed 

through the plates that the students 

created, was a big reward. To be part of 

the PASA Live Auction was very flattering 

and to be able to receive such a generously 

high bid is humbling. To then 

gather the food I needed from my many 

friends in PASA was icing on the cake.” 

Chef Mike added that the feeling of 

accomplishment the students received 

and being able to facilitate the success of 

the meal, compounded by the satisfied 

and appreciative guests, was the perfect 

ending to an already great semester. 

(Which coincidently began at the PASA 

conference for this student group!) 

Some of the food for the meal was 

donated, and we’d like to acknowledge 

BlueGrass Beef for wild sockeye salmon, 

Milky Way Farms for fresh dairy products, 

Jamison Farm for lamb, Beech 

Grove Farm for spring greens and herbs, 

and Spiral Path Farm for some of those 

now-famous roasted red peppers. Also, 

each of the eight courses served was 

paired with fine varietal wines donated by 

Brookmere Winery, Blue Mountain Winery, 

and Sandy Alexander of Mt. Nittany 

Vineyards. Ian and Lauren Smith provided 

the funding for the food costs and a 

very important pair of acknowledgments 

belongs to Dean Fred Becker and the 

College, “for without their willingness 

and support,” Chef Mike declared “none 

of this would have been possible.” ■ 

Far left: Spiral Path Farm’s newly completed 

commercial kitchen was ideal setting for Chef 

Mike and his crew. 

Left: “Coconut shrimp anyone” 

Below: Chef Mike Ditchfield and Mike Brownback 

reflect on the farm fresh foods that were 

served with panache. 

The star of the show was Chef Mike 

Ditchfield, of Penn College of Technology’s 

School of Hospitality. For a second 

year, Chef Mike provided his award winning 

talents for this tremendously creative 

and prized auction item. This year, 

he turned the planning and preparation 

into an exercise for his catering class. 

“First and foremost I am an instructor. 

This event provided a great deal of 

instructional value,” remarked Chef. “We 

accomplished so many of our catering 

class objectives executing this event.” 

He went onto add “There was so 

much going on at many levels organizing 

and preparing for the event, but for me 

personally, to be able to have my passion 

Hors d’oeuvres 

Coconut Honey Glazed Shrimp 

Thai Sausage Cucumber Cups 

Duck Sausage 

with Honey Pepper Dijon Mustard 

Salmon Mousse on Pine Nut Crostini 

Chive Cheddar Cheese & Pepper Jack Cheese 

Brookmere Vineyards Sparkling Wine 

Courses 

Seared and Cured Tuna with a 

Smoked Salmon & Horseradish Filled Egg 

Mount Nittany Vineyard 2004 Riesling 

a Gold Metal Winner 

• 

Tofu & Hummus Terrine with Red Pepper Oil 

• 

Gruyere and Asparagus Soufflé 

Nittany Mountain White 

• 

Chilled Pea Soup with Crème Fraîche & Mint 

Sun Dried Tomato & Pine Nut Rolls 

Farm Fresh Butter 

C HEF’ S S EASONAL M ENU 

Portabella & Mozzarella Tower 

with Radicchio & Spring Mix, 

Roasted Red Peppers & Candied Walnuts 

Balsamic Vinegar Reduction 

& Red Pepper Oil 

Brookmere Vineyards Cabernet Franc 

• 

Grapefruit & Tarragon Sorbet 

• 

Lacquered Wild Salmon 

over Stir Fry Asian Vegetables 

with a Soy Sauce Reduction Drizzle 

Served with Mt Nittany Chardonnay 

• 

Roasted Rack of Lamb Rack & Confit 

with Greek Pasta and a Rich Demi-Glace 

Blue Mountain Vineyard Cabernet Sauvignon 

• 

Pineapple Flambé over New York Style & 

Chocolate Chip Mini Cheese Cakes 

served on top of Chocolate Ganache 

Mount Nittany Vignoles 

a Double Gold Best of Show Winner 

5

Director’s Corner 

By Brian Snyder 

Another winter has come and gone, 

and I am glad for it. However, I do miss 

the long, dark and cold evenings when a 

soul can renew itself through reading, 

writing and good thinking, without distractions 

other seasons often present. 

This past winter I delved into two 

main reading projects. One has been a 

longtime interest of mine, Native American 

philosophy and theology. My current 

endeavor is to read the works of 

Vine Deloria Jr. (1933– ), a member of 

the Sioux Tribe of North Dakota, and a 

man who earned the dubious honor several 

years ago of being named by Time 

magazine as one of the eleven greatest 

religious thinkers of the 20th century. 

The other project has been a major 

effort (I am a slow reader) to get through 

the nearly 800-page volume of the biography 

of Che Guevara (1928–1967) by 

Jon Lee Anderson (Grove Press, 1997). 

This had been a gift from my youngest 

daughter (then 8 years old) following my 

visit to Cuba in 2003 — she had been 

attracted by the nice photo of Che on 

the cover (yikes!). 

It was probably not accidental that I 

ended up mixing these two influences 

with my own thinking, especially given 

the nature of the meetings and conversations 

that occupy my work on nearly a 

daily basis. Lately, it has all been about 

land, its use and abuse, and the concept 

of farm ownership. To these topics, both 

Deloria and Guevara represent perspectives 

that might be called alternative 

“American” views that continue to challenge 

our mainstream thinking. 

Among the surprises I encountered in 

my reading, I found that in 1958, at the 

height of the revolutionary war in Cuba, 

Che Guevara attended what sounds very 

much like a Farm-Based Education field 

day that PASA might host. In this case, 

the event was designed for peasant coffee 

farmers in the southern region of the 

island and included 350 participants. 

Whose Land Is This, 

Anyway 

Che noted in his diary that agreement 

was reached at the gathering to create a 

type of [local] currency to pay workers, 

bring the straw and sacking for packing, 

create a work and consumer cooperative, 

create a commission to supervise the work 

and provide troops to help in the coffee 

picking. Even though this particular 

effort was interrupted by the war itself, it 

represents a desire Guevarra had brought 

with him from earlier experiences in 

South America to wrest control of land 

and food production away from wealthy, 

absentee landlords and give it back to 

the peasant farmers. 

Absentee ownership is often in fact 

the crux of the matter with regard to 

land conflicts in Latin America and all 

around the world. This brings into question 

the concept of land ownership itself, 

which happens to be a favorite topic of 

Vine Deloria’s. A collection of his essays 

entitled For This Land: Writings on 

Religion in America (Routledge, 1999) 

contains several of his essays that are pertinent 

to this subject. One of my 

favorites is called “Out of Chaos” in 

which he makes the following claims: 

Within the Western context we are 

always inclined to see land as a commodity 

and think first of its ownership; in contrast, 

the traditional Indian 

understanding of land focuses on its use, 

and the duties people assume when they 

come to occupy it…Whites acquire land 

through purchase and sale, and land is a 

quantifiable, measurable entity; their primary 

responsibility as landowners is simply 

to prevent a loss of value; hence any responsibility 

the landowner may have is only to 

himself. 

The perspectives of an acknowledged 

Native American activist and a Latin 

American Marxist revolutionary might 

seem to most readers to be extreme ways 

of looking at our land use and ownership 

issues today. But many of the issues that 

Deloria and Guevarra responded to are 

very much present in current discussions 

about the future of agriculture in Pennsylvania 

and all across the country. 

For instance, we can all clearly see the 

effects of urban sprawl on land. It’s disappointing 

to pick up the morning 

paper and find, as I did this week, that 

the latest plans to boost a region’s economy 

involve developing a flat, open 

piece of farmland that otherwise is perceived 

to have “nothing” on it. It also is 

sobering to find, as much as they deserve 

what they can get, many long-time farmers 

have very frank plans to develop their 

land as a strategy for financing a retirement 

when they’ve had enough. 

What is not so clearly perceived, 

however, is the degree to which existing 

farmland is coming under ownership of 

absentee landlords, some of whom may 

be speculating on future development 

value, and others who for now just enjoy 

the idea of owning land in the country. 

One of the big ironies is the way in 

which land that comes under government 

sponsored preservation will 

increase the value of neighboring land, 

making it more likely to be developed in 

the future. It may be possible that conventional 

farmland preservation results 

in a net loss of farms and total farmland. 

One way to frame the various issues 

involved is to say that, in the future, we 

wish to avoid some of the extreme circumstances 

of the past. For instance, we 

certainly don’t want to repeat the almost 

complete removal of a people from the 

land they loved and cared for over many 

generations, as with the Native Americans. 

Neither do we wish for anyone to 

feel the need, once perceived in many 

parts of Latin America, to conduct a violent 

overthrow of the government in 

order to give ordinary farmers a sense of 

ownership and control of the land. But 

there are trends and forces out there 

working in the opposite direction…so it 

would behoove us to do as much “deepwinter” 

thinking about how to avoid the 

extremes as possible. ■ 

6

President’s Corner 

By Kim Miller 

Our family is richly blessed. We live 

on Holy Ground. At this time of year, 

early in the growing season, it is easy to 

both remember and forget this fact. 

Remembering is facilitated by the new 

growth exploding everywhere, mostly 

without human intervention. Forgetting 

comes when preoccupied with the overwhelming 

amount of work to be done. 

There is an urgency to work this time 

of year, an urgency that can drum out all 

other considerations if I let it. So I try to 

pause and remember in a conscious way 

this is sacred work. When I am able to 

do this my work is informed in a way 

that makes it fit into something much 

larger than the task at hand. I think that 

this simple understanding of the sacred 

is what really separates sustainable farming 

from corporate industrial agriculture. 

I don’t mean this to be dramatic; it 

is about the way that we choose to carry 

out our tasks on a daily basis that makes 

the biggest difference. 

If we work only to produce something 

to sell so we will have money to 

buy something else, then we subject ourselves 

to a clever form of tyranny. This is 

the industrial model and it can be carried 

out anytime and at any place. There 

can be no other objective than to do it 

faster and more often. There can be no 

value given to place and life beyond self. 

Yet many of us have become addicted to 

this squirrel cage way of doing things, 

the goal apparently is to get a bigger cage 

with a faster wheel. 

The art of sustainable farming is to 

value the opportunity to live on Holy 

Ground. And by extension to know all 

of the ground is holy. To know all of life 

is sacred and that our human ambition is 

hubris. And to remember this as we 

work frantically to prune before leaf out. 

That is the tricky part, the remembering, 

not the pruning. Ever clever, mankind 

devised an institution to help with this 

remembering thing. Religion. 

Holy Ground 

…this simple understanding 

of the sacred is what 

really separates sustainable 

farming from corporate 

industrial agriculture. 

The problem with being a farmer and 

not a writer is that I am apt to write 

myself into a corner. It is bad enough to 

talk about religion, but to write about 

it…Barreling right along then, I will 

suggest that the great job of religion is to 

allow its adherents to daily remember, in 

a conscious way, that we live in a sacred 

place. Judging by the abysmal way that 

we have treated the land in this country 

one might conclude that the ability of 

religion to keep people in touch with the 

sacred is pretty weak. I think I’ll leave it 

at that, generalization that it is. 

The point is that the prevailing system 

of industrial agriculture, the one 

that is completely dependent on extracting 

from the soil, does not respect locale 

or the health of its customers, could not 

function if its practitioners lived as if the 

land were sacred. Religion, the one institution 

that might have reminded us of 

this fact has failed us. It has all too often 

allied itself with the industrial extractors 

and preached as if it believed that our 

poor stewardship of the soil might be 

rewarded with a gifting of more 

resources. 

When I say that we live on Holy 

Ground I mean that I try to treat this 

place as if it deserves the best I can offer. 

It deserves my most generous efforts not 

because it is run down, but because I 

love it and want to show my affection for 

this place through my generosity to it. 

As it becomes more wonderful my affection 

grows. And so it must be for all of 

our land. We should love our urban centers, 

our rural towns and all of the land 

between. When we do that consciously 

and daily, many of our attitudes and 

behaviors will change and we will find 

solutions that used to elude us. We will 

find that our work is part of a greater 

whole and lose the self-serving squirrel 

cage mentality of the corporatist. 

It comes down to this, I cannot imagine 

being able to farm sustainably without 

a belief that all life is sacred and all 

ground holy. The problem is that I can 

sometimes go for days without acknowledging 

this fact to myself. In that frame 

of mind my work and my motives 

become suspect. The fruits of my labors 

are less than they could be. So I try to 

remind myself as I work around the farm 

to notice and appreciate the glory of the 

place, not just count the chores undone. 

Absent a sense of the sacred, sustainability 

is not possible. ■ 

Environmental Nutrition Strategies Grants (cont. from page 3) 

• McKeesport Area School District, McKeesport, PA ............................................ $5,972.91 

• Mount Carmel Area School District, Mount Carmel, PA .................................. $5,883.40 

• Northwestern Lehigh School District, New Tripoli, PA ........................................... $5,696 

• Pittsburgh Public Schools, Pittsburgh, PA ................................................................... $6,000 

• Port Allegany School District, Port Allegany, PA ....................................................... $6,000 

• Salisbury-Elk Lick School District, Salisbury, PA ........................................................ $6,000 

• South Side Area School District, Hookstown, PA ..................................................... $4,855 

• Upper Moreland Township School District, Willow Grove, PA ...................... $4,495.97 

• Wayne Highlands School District, Honesdale, PA .................................................... $6,000 

7

Consumer News 

Buy Local for Better Health 

By Rebecca Hirsch 

The winter tomato is a modern 

invention. Buy a tomato in February, 

and here is what you get: Your tomato 

probably comes from the San Joaquin 

Valley in California, where 90% of the 

fresh produce in this country is grown. 

Like much out-of-season produce, your 

tomato was mechanically harvested 

before it was ripe. Consequently, its vitamin 

levels are relatively low. Your tomato’s 

red color is an illusion, created by 

gassing it with ethylene to give the 

appearance of ripeness. Your tomato is 

extensively bred. It has thick skin, firm 

flesh, and uniformity of shape, all of 

which makes it easier to process, manufacture, 

and ship. Unfortunately, your 

tomato was not bred for taste. And that 

is why, along with its premature harvesting 

and the long periods it spent in storage 

and transport, it has very little flavor. 

“No wonder Americans must be 

nagged to eat their vegetables,” writes 

Joan Dye Gussow in This Organic Life. 

“Any season of the year, vivid mounds of 

cosmetically perfect fruits and vegetables, 

from every region of the planet, fill 

the supermarket produce sections. But 

most of them have been made tasteless 

by breeding and too much travel.” 

The federal government recently 

released new eating guidelines in which 

the recommended daily allowance of 

fruits and vegetables was increased to 9 

servings. One serving equals a half a cup, 

which means we all should be eating 2 

cups of fruits and 2.5 cups of vegetables 

every day. 

Yet most Americans don’t even come 

close to meeting the recommended levels. 

Could our national reluctance to 

There are several searchable databases 

on the Internet, which help consumers 

find local farmers, farmers’ markets, CSAs, 

restaurants and food co-ops. 

www.localharvest.org 

www.foodroutes.org/local 

www.newfarm.org 

http://agmap.psu.edu 

embrace fruits and vegetables have anything 

to do with the tasteless state of 

most supermarket produce 

Megan Moran thinks so. Moran is a 

diabetes educator and nutritionist at Mt. 

Nittany Medical Center in State College. 

Moran says more people would be 

healthier if they ate their fruits and vegetables. 

She counsels people to embrace 

fresh produce and to avoid processed 

foods. Moran thinks more people would 

eat their fruits and vegetables if they 

sought out local produce. 

continued next page 

The Grassfed Buy Local Gourmet for Better Cookbook Health 

Healthy Cooking and Good Living with Pasture-Raised Foods 

By Shannon Hayes 

Review by Heather House 

As a member of the growing population 

of “post-vegetarians,” I’ve found 

that reintroducing meat into my diet 

requires learning a new set of culinary 

skills. The fact that I primarily purchase 

locally-raised, grass-fed meats 

limits how I can utilize conventional 

recipes. After one-too-many overcooked 

dishes, I was relieved to find 

author Shannon Hayes’ four basic 

principles to cooking grass-fed meats: 

1. Put away your timer, get a good 

meat thermometer, and be prepared 

to use it. 

2. Turn down the heat. 

3. Learn when to use dry-heat cooking 

methods and when to use 

moist-heat methods. 

4. Ease up on the seasonings and 

sauces. 

In addition to these eye-opening 

hints, Hayes weaves “meat facts,” 

farmer profiles, and personal stories 

between delicious, easy-to-follow 

recipes. This is a no-nonsense tome 

that explains the lingo of grass-fed 

meat and how to highlight the natural 

flavor of this healthy cuisine. Hayes 

takes time to detail the “hows” and 

“whys” of grass-fed meat while shedding 

light on the economic and social 

forces that have influenced conventional 

production. For example, in a 

sidebar entitled “What Do You Mean 

My Meat Is Aged” Hayes explains the 

importance of aging for tender and 

tasty meats. She further explains that 

while wet-aging is the industry-preferred 

method since it is convenient 

and less expensive than dry-aging, 

many pastured-based beef producers 

are taking extra pains to make sure that 

their meat is dry-aged. According to 

Hayes, several studies conducted over 

the past forty years show that dry-aged 

meat is more tender and flavorful. I 

find this kind of information helpful in 

understanding my farmers’ hard work. 

This book not only includes industry 

information and inspiring farm 

tales, but also several tried-and-true 

recipes. Hayes has personally done a lot 

of experimentation and she speaks confidently 

about the results you can 

expect with each recipe. Many of the 

recipes call for a bit of “rub,” for which 

Hayes describes in the back of the 

book. I’ve found these rubs to be just as 

delicious used on meats alone as they 

are used in more complex recipes. 

On page 9 is a recipe I particularly 

enjoyed. While Hayes claims this is the 

ONLY way to prepare steaks, I substituted 

Tait Farm Ginger Shrub for the 

bourbon and it was DELICIOUS! ■ 

8

Consumer News 

Buy Local… 

continued from previous page 

“Taste attracts people to food,” she 

says. “Homegrown food just tastes better.” 

Researchers Joseph D. Beasley and 

Jerry Swift came to the same conclusion. 

They coauthored the 1989 Kellogg 

Report entitled The Impact of Nutrition, 

Environment and Lifestyle on the Health 

of Americans, that explores America’s 

troubled relationship with food. 

Consider, say Beasley and Swift, that 

from the dawn of agriculture until the 

19th century, “food was produced the 

old-fashioned way. It was grown, 

cooked, and eaten. Or, for that minority 

of townsfolk who didn’t produce their 

own food, it was grown, carted, sold — 

and cooked and eaten. That was it.” 

“What historically were regional and 

2 steaks, 1 inch thick 

(T-bone, porterhouse, top blade, 

filet mignon, New York strip, or rib 

eye steaks will all work) 

3 tablespoons Garlic Herb Rub 

2 tablespoons olive oil 

2 tablespoons butter 

1/3 cup bourbon 

seasonal foods (from maple syrup in Vermont 

to strawberries in the summer) are 

now available coast-to-coast all year 

round. One price paid for this unlimited 

abundance is in nutrients.” 

Beasley and Swift contend our industrial 

food system wrings flavor and nutrition 

out of produce through premature 

harvesting, rough handling, and long 

periods spent in transit or storage. 

Modern treatment that takes the 

biggest toll on nutrients, however, is 

industrial food processing. According to 

Beasley and Swift, “never in history has 

such an astonishing and continuous 

abundance of food been produced year 

after year…At the same time, thanks to 

the modern food processing industry, 

never in history have nutrients been so 

systematically destroyed or discarded.” 

Take potatoes. Normally they are a 

good source of vitamin C. Yet process a 

GARLIC HERB STEAKS 

IN A BOURBON PAN SAUCE 

from The Grassfed Gourmet Cookbook 

Garlic Herb Rub 

1 tablespoon dried thyme 

1 tablespoon dried rosemary 

2 tablespoons dried oregano 

1 teaspoon ground fennel 

2 teaspoons garlic powder 

1 tablespoons coarse salt 

(less if using sea salt) 

2 teaspoons freshly ground pepper 

• Generously coat each of the steaks with the Garlic-Herb Rub. Set them 

aside and bring the meat to room temperature, about 30 minutes to 1 

hour. 

• Heat the skillet over a medium-high flame. Add the olive oil and butter. 

Once the butter has melted and begins to spatter lightly, add the steaks. 

Cook for about 5 to 6 minutes per side for medium-rare, or until they 

achieve the desired level of doneness (the internal temperature should be 

between 120° and 130°F). 

• Remove the steaks from the pan and tent with foil. 

• Turn the heat to low, add the bourbon (or shrub) and simmer 2 minutes 

longer, stirring constantly and scraping any browned bits. Set the 

steaks on warmed plates, tope with the pan sauce and serve. 

potato into dehydrated flakes, rehydrate 

the flakes, and then let them sit on a 

steam table for an hour or so, and all 

vitamin C is completely destroyed. 

With this sorry state of fruits and 

vegetables, it is perhaps not surprising 

that the trend in food processing is 

toward more chemical additives to make 

fruits and vegetables more palatable. 

But really, you might ask, what is the 

alternative Can most Americans even 

conceive of life without potato flakes 

Or winter tomatoes Local produce 

advocates might win converts in the 

summer, when peaches, melons, tomatoes, 

peppers, and corn are in season. 

But few Americans seem willing to 

embrace the idea once winter arrives. We 

have been led to believe that out-of-season 

produce is necessary for good health, 

and that, at the very least, a seasonal diet 

in winter would be intolerably bleak. 

Yet for Pennsylvania growers Mike 

and Nancy Bubel, seasonal eating is anything 

but bleak. In their book Root Cellaring 

they list an impressive array of 

fresh and root cellar-stored vegetables 

that sustain them throughout the winter: 

kale, Belgian endive, onions, chinese 

cabbage, beets, carrots, potatoes, squash, 

garlic, sweet potatoes, leeks, parsnips, 

salsify, rutabagas, radishes, turnips, cabbage 

and celeriac, all supplemented by 

assorted produce they canned or froze in 

warmer months. One can hardly imagine 

poor nutrition or tedium with such 

an assortment of foods to choose from. 

In recent years, local produce is 

becoming easier to find, even out of season. 

Many Community Supported Agriculture 

farms are now offering winter 

shares to their members. And new stores 

like Stone Soup in State College are 

working to bring local fruits and vegetables 

to customers all year round. 

Gussow says that local eating 

throughout the year brings enjoyment 

and fulfillment. “Eating fresh, seasonal 

food changes you. Meal planning is simply 

more exciting and less bewildering 

when you wait for fruits and vegetables 

to come into season, eat them steadily 

when they arrive, and say a reluctant 

goodbye for another year when their season 

has passed. When you’ve done this 

for a while, you lose your taste for outof-season 

produce.” ■ 

9

Educational Outreach 

Experimenting with 

Weed Control 

in Small Grains 

By Ron Hoover, Penn State 

On-Farm Research Coordinator 

& Michele Gauger, 

PASA Research Assistant 

Wills Daal Farm, the home of PASA 

members Tim and Ann Bock, near Kutztown, 

PA was the site of on on-farm 

evaluation of weed control in spring oats 

during 2004 (see Passages #48). The farm 

consists of approximately 160 acres of 

certified organic cropland, most planted 

in field crops with a small but increasing 

acreage of mixed vegetables. 

The Bocks are advocates of lengthy 

crop rotations to prevent the build-up of 

pests and to enable them to manage fertility 

of their fields. Field crops usually 

found on the farm include small grains 

(wheat, oats, and occasionally spelt and 

barley), soybean, corn, hay crops, and 

cover crops (rye and hairy vetch). 

While weed management can be a 

challenge in any crop, it can be especially 

difficult in small grains, due to an 

inability to use in-row cultivation. High 

seeding rates and optimum planting 

dates can promote quick establishment 

of the crop to create a competitive environment 

with the weeds. Broadcast cultivation 

of drilled crops is another 

option to control weeds, which is also 

receiving attention. 

The research trial was designed to 

compare weed control and oat grain 

yields after single, double or triple cultivations 

with a flexible tine weeder. The 

idea of using a flexible tine weeder in 

small grain production stemmed from 

positive observations in other research 

trials. We were all interested if the number 

tine weedings would decrease weed 

populations and increase oat yields. 

A 3-acre field was used for this 

research trial. In March, cattle manure 

was spread on the field that was previously 

in soybeans. In early April the field 

was moldboard plowed, field cultivated, 

and spring oats were drilled. The treatments 

consisted of three intensities of 

flexible tine weeding: one, two, or three 

weedings over a ten-day period beginning 

immediately after oats were drilled. 

Each treatment was replicated four times 

in a randomized complete block experiment. 

The twelve research plots (measuring 

approx. 15 ft. wide and 560–620 

ft. long) were drilled with “Blaze” oats at 

4.5 bushels per acre on April 16. 

In this study, a 15 ft. wide Lely flexible 

tine weeder was used. Flexible tine 

weeders are designed to disturb the root 

zones of weed seedlings while they are in 

the very delicate “white thread root” 

stage, which often results in seedling 

desiccation and death. The first tine 

weeding occurred on April 19 prior to 

emergence of any 

oats. The weeder was 

adjusted to penetrate 

to about one inch 

below the surface. 

This operating depth 

was decreased slightly 

to limit oat disturbance 

during the second 

(April 25) and 

third (April 30) 

weedings. Damage to 

the oats during the 

second and third cultivations 

increased as 

the oats grew. 

On May 25, weed 

and oat densities were 

surveyed and on July 28, three days prior 

to harvest of the research plots, aboveground 

plant biomass was clipped, 

hand-separated (weeds versus oats), 

dried, and weighed. Combine-harvested 

grain yields and moisture content were 

collected from a 13-foot wide swath centered 

in each plot. 

Few weeds were beginning to germinate 

during the period when the flexible 

tine weedings took place. Also there was 

visual damage to the oats, which were 3 

to 4 inches tall, when the third weeding 

was conducted on that treatment. There 

were no differences between treatments 

(one, two or three cultivations with the 

tine weeder) for weed density (giant foxtail, 

common ragweed, Pennsylvania 

smartweed, and Virginia copperleaf) or 

oats when counted in May. 

No differences were observed 

between the weeding frequency treatments 

when total plant biomass was 

sampled at oat maturity and separated 

into weed fractions and oats, and when 

grain yields through the combine were 

analyzed. 

Visual comparisons with adjacent 

non-weeded parts of the field indicated 

similar weed species. The greatest reason 

for lack of control of weeds in this experiment 

was that the weed species present 

in this field were not germinating when 

weeding occurred. The summer annual 

weed species in this seed bank normally 

germinate later than when spring oats 

are planted. 

Even when tine weeding or other 

continued next page 

Ron Hoover and Tim Bock work with the Lely flexible tine weeder. 

10

Weed Control in Small Grains 

continued from previous page 

tillage operations coincide with weed seed germination, an 

additional factor that can affect the weed control potential of 

flexible tine weeders is the number and size of soil crumbs and 

clods. Spring and summer 2004 were wetter than normal 

which resulted in the production of larger soil crumbs and 

clods during pre-plant tillage operations. 

The surface clod problem was worsened when the tine 

weeder caught already formed clods and “rolled” them onto 

the surface. These soil surface conditions do not contribute to 

ideal weeder disruption of small weed seedlings. The larger soil 

clods, left unbroken, can be an ideal environment for weed 

germination and establishment as the rooting environment is 

protected from disruption and desiccation. 

This study did not demonstrate a weed control benefit from 

using a flexible tine weeder in spring oats. However, a surprising 

outcome of the study was that grain yields were not negatively 

impacted by later tine weedings when oat shoot lengths 

were approaching 4 inches. Many clods were rolled onto 

shoots, but the oats were able to compensate and yield as well 

as those plots weeded only once, prior to oat emergence. 

For a future investigation, we are considering fall-planted 

winter small grains, which may be better suited to benefit from 

the flexible tine weeder. Winter annual weeds (mustards, 

chickweed, henbit, etc.) germinate during the time when 

farmers are planting the crop. More closely matching schedules 

of crop planting and weed germination should enable farmers 

to use weeders for management of some of weed species. ■ 

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11

Educational Outreach 

By Lauren Smith 

For the fifth year running 

PASA sponsored a special 

award at the Delaware Valley 

Science Fair, held in early 

April at the Fort Washington 

Expo Center in Montgomery 

County. This competition 

serves to select those 

who will advance to the 

International Science and 

Engineering Fair, from all 

winners of the regional science 

fairs in the tri-state 

area. Our Award for Excellence 

in Sustainable Agriculture 

recognizes creative inquiry and 

outstanding scientific methodology in a 

project related to sustainable agriculture. 

PASA Congratulates Daniel Zinshteyn 

This year’s winner was Daniel Zinshteyn, 

a tenth grader at Central High 

School in Philadelphia, who developed 

the project “An Investigation of Organic 

Pesticides on Stored Product Pests.” We 

were pleased with the focus and execution 

of this project. Recognizing that 

chemical insecticides can be very hazardous, 

Daniel’s research project investigated 

two naturally occurring 

compounds as control agents for the 

Dermestid beetle, which is responsible 

for significant damage to stored grain 

crops around the world. The first compound, 

neem oil, is derived from seeds 

of the neem tree and is recognized as an 

Science Fair Winners 

Have Sustainable Ag Focus 

Congratulations to Daniel Zinshteyn, who was recently awarded the 

PASA Award for Excellence in Sustainable Agriculture. 

effective insecticide. The neem oil performed 

as expected in Daniel’s research 

project, although the second compound, 

juglone, a hormone derived from the 

black walnut tree, failed to demonstrate 

any effectiveness as an insecticide in this 

comparison test. It was Daniel’s idea of 

including it in the research project and 

his desire to find new organic pesticides 

that we awarded him with a U.S. Savings 

Bond and a Certificate of Achievement. 

PASA would also like to recognize 

and thank Sam Cantrell of Maysie’s 

Farm for his service in judging the fair 

and selecting our award winner. Maysie’s 

Farm Conservation Center, a nonprofit 

educational organization dedicated to 

improving public understanding of the 

importance of conservation and ecological 

thinking, has also sponsored an 

Award for Excellence in Sustainable 

Agriculture at the 

Delaware Valley Science Fair 

for the past five years. 

Maysie’s Farm Conservation 

Center Congratulates 

Kenneth Hart 

This year, the award of a 

U.S. Savings Bond and a 

Certificate of Achievement 

was given to Kenneth Hart, 

a senior from Lacey Township 

High School in Lanoka 

Harbor, New Jersey. Sam 

commended Kenneth not 

only for his current project, but also for 

his sustained interest in the field of 

aquaponic food production. Three years 

ago, Maysie’s Farm recognized his study 

of nutrient recycling in a system where 

plants purify water for fish, fish provide 

nutrients for plants and two types of 

food production flourish without synthetic 

fertilizers. This year’s project, 

“The Scientific Correlations and Practical 

Applications of a Recirculating 

Aquaponic System,” was well designed 

and presented physics on the fluid 

dynamics of nutrient distribution in an 

enclosed aquaponic system. But it was 

not solely for the excellence of Kenneth’s 

physics research that Sam selected his 

project to receive the award; it was for 

his thorough understanding of the subject 

of aquaponics and for his passion in 

continued on page 19 

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12

Business Member Profile 

Maysie’s Farm Conservation Center 

By Gayle Morrow 

Imagine a countryside dotted with 

little farms — diversified, direct-marketing, 

ecologically responsible farms that 

operate with the support of their communities. 

A countryside where the residents 

are the consumers, and where 

those consumers value the food, the 

farms and the farmers. 

Welcome to Sam Cantrell’s vision. 

The executive director of Maysie’s 

Farm Conservation Center (MFCC) 

started growing produce on his family’s 

Chester County farm “on an experimental 

basis” 10 years ago, with the intention 

of creating a CSA (Community 

Supported Agriculture program). Today, 

MFCC is a nonprofit educational organization 

“dedicated to increasing public 

understanding of the importance of conservation 

and ecological thinking.” 

“We’re demonstrating and advocating 

organic and local food production along 

with community development by working 

the farm where I grew up,” says 

Cantrell. His parents bought the 64-acre 

farm in 1951, he explains. They wanted 

to homestead and worked at being 

“back-to-the-landers” even before the 

movement was popular, but ended up 

having to rent out the fields to conventional 

farmers who grew almost nothing 

but “chemical corn.” 

In early 1985, Cantrell met the man 

who brought the concept of Community 

Supported Agriculture from Europe 

to the United States, and he attempted 

to get a CSA started on the grounds at 

the foundation where he worked. Several 

jobs later, in the fall of 1994, he was 

on the phone with PASA, expressing 

frustration, unable to get a CSA started 

through his work, when he heard himself 

say, “maybe I should just start farming 

myself”. So he did. It was a natural 

extension of his background as a biologist, 

conservationist, traveller, and 

teacher. He spent a couple of years 

teaching himself how to grow vegetables, 

had the CSA running by 1997, and in 

1999 founded Maysie’s Farm Conservation 

Center (named for his mother who 

kept the farm intact as open space). 

Today, MFCC has not only a profitable 

CSA (that provides vegetables to 

about 150 households), but offers educational 

opportunities focused on consumer 

awareness and community-based 

food systems. Those include small 

school and youth programs, like the 

“seed to salad” summer workshops that 

help kids understand where their food 

comes from, “understanding agriculture” 

workshops for teachers, the Sustainable 

Agriculture Internship Training Alliance, 

a fledgling farmers’ market, and a smallscale 

farm and school partnership that 

will bring fresh, locally grown food — 

and the education necessary to make the 

business model work — to the schools 

near the farm. 

For more information about Maysie’s 

Farm Conservation Center, contact Sam 

Cantrell at 610-458-8129 or go visit 

www.maysiesfarm.org. 

1. What is unique about your business 

How unique is a nonprofit farm Ours 

is, theoretically, a for-profit farm that is 

a program of the nonprofit organization. 

We’ve helped other farms go the 

501(c)3 route, but our programs are 

pretty unique. There are more and more 

educational farms springing up and 

that’s great news. 

2. Why did you join PASA Well, I don’t join a lot of groups — becoming 

involved with a group is not my style. But they are approaching such important 

issues in such practical ways! I’m proud of PASA; it’s just such a happening 

group! They have the right attitude. They’re inclusive and willing to take on anybody. 

3. How has your membership been a benefit to your business It’s been a great 

benefit just by providing networking opportunities with other farmers and with 

other folks trying to bring change to the food system. And I learn so much from 

the conferences. 

4. What does the term “sustainable” mean to you, and how do you incorporate 

that into your business I use the three-part definition — ecological, economic, 

and cultural. “Sustainable” is to me a balance of all those factors. We’re 

all about preaching sustainability and trying to be an example of all three ways, 

but I understand that in agriculture sustainable means economics. If you fail 

financially, you’re an example of how not to do it. It is important to me (though 

not always easy) to be able to say that our CSA is a profitable business. 

5. What do you see as some of the critical issues facing agriculture and agrelated 

businesses today The issue facing farms here is the ability to embrace 

change. Whether you’re an organism, an ecosystem, a business or, specifically, a 

farm, if the world around you is changing and you’re not changing, you’re going 

to fail to thrive. Down here in Chester County, the most rapidly developing 

county in the state, it’s all about adapting to suburbanization. 

6. What do you see as the connection between sustainable agriculture and the 

consumer Sustainable agriculture has the opportunity — and the obligation — 

to educate the consumer about the food system and the consumer’s role in 

changing it. Whereas farmers can’t very effectively stand up to the multi-national 

corporations, consumers can — and must — use their purchasing power to 

demand high quality food. Part of the process of educating consumers is providing 

alternatives to the dysfunctional food system. So Maysie’s Farm, just like 

lots of other PASA farms I know, strives to be an example of a “small, diversified, 

direct marketing, ecologically responsible farm that operates with the support 

of its community”. ■ 

13

Regional Marketing 

A New Face at PASA… 

Laurel Rush recently 

joined the Western Regional 

office as the new Buy Fresh 

Buy Local (BFBL) Coordinator. 

According to Director of 

Western Programs, David 

Eson, “The Buy Fresh Buy 

Local campaign is attracting a 

tremendous amount of 

attention for PASA in western Pennsylvania. 

As the campaign expands to serve 

all 19 counties of this region, I am confident 

that Laurel will be up to the challenge 

of meeting our members’ needs.” 

Over the past few years, Laurel has 

worked with the Washington County 

Conservation District (WCCD) as an 

Agriculture Conservation Technician & 

Nutrient Management Specialist and 

with Sustaining Greene County (SGC). 

While with the WCCD, she did rewarding 

work, helping landowners develop 

conservation plans and implement 

stream bank fencing and rotational grazing 

systems. “Through my experiences 

at the WCCD, I was able to gain insight 

on how a farmer’s decision-making 

process has to be very deliberate, 

mainly due to economic 

ramifications,” she says. 

While working with SGC, 

she was introduced to the idea 

of developing more local markets 

for small-scale producers 

with value-added products. 

Laurel was intrigued by the 

fact the organization wanted to accomplish 

this in one of the most rural and 

economically depressed counties in the 

state. It was here that Laurel got reconnected 

with PASA. “SGC sent me to the 

PASA conference in 2003 and I was 

amazed at how much it had grown since 

the last conference I attended while in 

college.” 

Laurel became interested in the environment 

through her father. “He gave 

me respect of all living things and how 

they work in a system. He gave me the 

power of observation and an open 

mind.” She has always had an innate 

interest in agriculture and it runs in her 

family (her great, great grandfather was 

one of the first people to bring Holstein 

cows and merino sheep into Washington 

County, PA). 

Currently Laurel and her husband 

Dale live on his family’s farm in Avella, 

PA. The farm has been in the family 

since 1897. She comments “When Dale 

and I first moved back, we helped Dale’s 

cousins, who manage the dairy operation. 

In 2000, the farm was designated a 

century farm by the Pennsylvania 

Department of Agriculture. 

On working for PASA so far, she says, 

“I have been learning a lot more than I 

have been teaching. I have met an 

incredible number of people that are 

committed to keeping agriculture viable 

in Pennsylvania and who are willing 

to share their experiences so that others 

can find their way down the path to sustainability.” 

According to David Eson, 

“Laurel brings a nice balance of organizational 

and communications skills to 

the position. She is obviously the right 

person to manage the Buy Fresh Buy 

Local campaign.” 

If you would like to contact Laurel to 

share any marketing ideas, you may do 

so at the following: laurel@pasafarming.org 

or 412-697-0411. ■ 

PASA staff and board would like to 

thank these members for serving on 

the regional advisory committees 

SOUTHCENTRAL REGION 

Susan & Rob Amsterdam 

Melanie Deitrich Cochran 

Susan Deitrich 

Chris Fullerton 

Jen Halpin 

Ingrid & Bernie Hoffnar 

Julie Hurst 

Ev Lebo 

Sandra Miller 

Patti Olenick 

Matt Steiman 

Diane Weist 

WESTERN REGION 

Bob Ambrose 

Georgia Berner 

Noreen Campbell 

Jack Duff 

Bill Fuller 

Ron Gargasz 

John Jamison 

Don Kretschmann 

Suzy Meyer 

Kim Miller 

Virginia Phillips 

Craig Richards 

Paul Sarver 

Martin Thomas 

Eric Van 

Karin Welzel 

SOUTHEAST REGION 

Mike Alert 

Linda & Gene Aleci 

John Berry 

Martin Boksenbaum 

Greg Bowman 

Sam Cantrell 

Lou Chiesa 

Bridget Croke 

Karen Davidson 

Sandy Guzikowski 

Mena Hautau 

Ann Karlen 

Ike Kerschner 

Phyllis Laufer 

Brian Moyer 

Claire Murray 

Glenn Owens 

Lynn Prior 

Phyllis Rubin 

Drew & Melissa Smith 

Louise Smith 

Jana Weil 

Mary Whittam 

NORTHCENTRAL/ 

EAST REGION 

Kathleen & Robby England 

Lyn Garling 

Barbara & Charles Gerlach 

Todd & John Hopkins 

Joyce & Paul Hails 

Kathy & Kit Kelley 

Ann & Eric Nordell 

Leah & John Tewksbury 

Bucky Ziegler 

Western 

REGIONAL CONTACTS 

Western 

PASAWestern-subscribe@yahoogroups.com 

David Eson: 412-697-0411 • david@pasafarming.org 

Southeastern 

PASAsoutheast-subscribe@yahoogroups.com 

Brian Moyer: 610-944-9349 • brianm22@aol.com 

Mena Hautau: 610-378-1327 • mmh10@psu.edu 

Southcentral 

PASAsouthcentral-subscribe@yahoogroups.com 

Julie Hurst: 717-734-2082 • royjulie@pa.net 

NorthCentral/Eastern 

PASAnorthcentralEast-subscribe@yahoogroups.com 

Leah Tewksbury: 570-437-2620 • tewks1@aol.com 

NorthCentral/Eastern 

Southcentral 

Southeastern 

14

Regional Marketing 

SOUTHEAST REGION 

Local Organic Farmers 

See Victory at Informative Event 

By Tony Cadwalader 

Chester County’s independent community 

supported agriculture (CSA) 

farm stands, markets and orchards got a 

profile boost recently when Victory 

Brewing Company in Downingtown 

sponsored a meet-greet-and-taste. The 

event drew supporters of local agriculture 

and newcomers. 

What started as an idea over dinner, 

at retired doctor William Elkins last September, 

blossomed into this unique 

event after Claire Murray, of Inverbrook 

Farm, and Victory co-founder, Bill 

Covaleski, pressed forward with the idea 

of trying to expand its base. “I was the 

seed and they were the growth behind 

it,” said Covaleski, the brewmaster and 

president. “I just like to see a greater 

appreciation of good food. The idea just 

makes sense. People want flavorful, good 

food produced with integrity.” 

“People seem to be new to it. People 

are definitely searching out the CSA 

nearest them,” said Murray, whose 

turkey gumbo made by Megan Bushnell 

was a warming hit on this chilly day. 

“People are looking for good food.” 

It was a busy day with a lot to offer. 

Martha and Jay Pisano of Highland 

Farm near Coatesville offered distinctive 

sheep cheeses, a manchego and pecarino 

Romano. Kennett Square’s Farmers’ 

Market had brochures available 

announcing its May through October 

schedule, while closer to the front, Liz 

Anderson, with help of the Brandywine 

Valley Association — set up tables for 

kids’ arts and crafts. Anderson and her 

husband William, of Charlestown 

Township, have been big supporters of 

local agriculture, Murray said. In a busy 

corner Nicholas Farnum of Exton 

chewed on North Star Orchards apples. 

They were a tasty treat after playing at 

the kids’ table said his mother Jennifer. 

“He’s had a lot of fun,” she said. 

But Victory’s diners and beer drinkers 

didn’t seem to mind the one-day set-up 

and munched on local cheeses, bought 

preserved goods and learned how CSAs 

work together providing all-natural food 

for the community. One of those is ways 

is through networking. 

Victory co-founder Ron Barchet said 

he thinks there is a natural tie-in with 

local farmers and Victory’s stress on 

being a strong local presence. He was 

pleased to offer a venue for people to 

learn about organically grown food. “If 

we can use our facilities to get the word 

out about this good food [that’s great]. 

People have an appreciation for quality,” 

said Barchet. “The main thing is that 

people can feel good about eating.” 

Bridget Croke of the Philadelphia 

Fair Food Project, who works with local 

family farms and consumers within 150 

miles of Philadelphia, called Murray “a 

real leader in Chester County,” and said 

Victory’s owners were good to work with 

JULY 

14 

THURS 

PASA SOUTHEAST MEMBERSHIP CHALLENGE! 

because they are “always cross-pollinating” 

to good effect. Croke saw the day 

more prosaically, as an information 

exchange. “It’s vital to keep in communication. 

There’s a real mix of people 

here. Most people come to us for the 

quality of the food,” she said. 

Brian Moyer from Green Haven 

Farm in Berks County was providing 

information on PASA, and said “Everybody’s 

thrilled about how this came 

together. This is a wonderful thing.” 

Sam Cantrell of Maysie’s Farm, a supporter 

of PASA and CSAs, said it was 

important for people to know that local 

farmers are offering healthy, alternative 

choices for produce. Cantrell said he too 

met a number of people who were new 

to organic farming and CSAs. “There’s 

definitely an appreciation of what we’re 

doing. The whole idea of organic growing 

is catching on. And there’s a lot happening 

in Chester County.” ■ 

Reprinted with permission, original 

version appeared in the March 3–9, 2005 

edition of The Kennett Paper. 

BRING A PAL FOR PASA Dinner 

at the George Street Café (win valuable prizes…) 

PASA members in Lancaster County (or wherever), mark your calendars for 

Thursday, July 14 and the BRING A PAL FOR PASA Dinner at the George Street Café in 

Millersville. Dinner runs from 6 to 8 p.m. and is for fun, fundraising and membership 

growth on behalf of PASA! 

Here’s the challenge: PASA members are invited to bring a non-PASA friend to the 

George Street Café for a delicious dinner prepared with all-local organic food. Brian Snyder 

will be on hand to introduce folks to PASA’s mission and initiatives.The goal To have 

a passle of new PASA members by the end of the evening. 

Dinner is only $25 a person, with a portion of the proceeds going directly to PASA. 

It’s hosted by Susan Lithgo of the George Street Café, a local bistro committed to seasonal 

buying from Homefields CSA, just down the road in Millersville. PASA member 

Janna Weil, of Simply Wholicious, a buyers’ cooperative that connects local consumers 

and local producers, will be supplying other ingredients for the dinner. 

And what are those valuable prizes In addition to a guest appearance by Brian, it’s 

a chance to meet other great PASA members from the area, introduce your friends to 

PASA, support 2 local businesses as well as local food producers! Plus, by encouraging 

your friends to become a PASA member, you’ll know you’re strengthening the future of 

sustainable farming in Pennsylvania! 

The event, part of the Buy Fresh Buy Local events during July 10–17, is organized by 

Fritz Schroeder of Sustainable Lancaster and Linda Aleci, chair of the Friends of Central 

Market in Lancaster and a member of the PASA Southeast Advisory Board. Spaces are 

limited and by reservation only. Make your reservations now by contacting sustainablelancaster@juno.com 

or Linda at 717-291-4293. 

The George Street Café is located at 304 George Street, Millersville, PA 17551. For 

directions and more information about the Café, go to www.georgestreetcafe.com. 

15

PASA Tribute 

By George DeVault 

“One thing a good farmer quickly learns is 

that in fighting nature he will always be 

defeated but that in working with her, he 

can make remarkable and immensely profitable 

progress.” 

— Louis Bromfield, Malabar Farm 

Paul Keene started farming at Walnut 

Acres two years before Malabar Farm 

was published in 1948. It’s a safe bet he 

beat Bromfield to the punch on the 

importance of working with nature 

when “experts” tried to convert the rookie 

farmer to modern farming methods. 

“Just after we started, a couple of men 

came from Penn State and looked at our 

miserable back field,” Paul recalled in an 

interview in The New Farm magazine in 

1979. “I remember one of them saying: 

Unless you put some minerals into this 

soil you’re not going to get good crops – 

no matter how much organic matter you 

put in. Well, I didn’t know very much 

about it, but I did know that I would 

need a lot of organic matter to make the 

soil minerals available to the plants. I 

knew the roots would go down and 

bring up the minerals.” 

“I had rye and hairy vetch so heavy 

that I couldn’t plow it under with my 

team,” Paul said. “I had to have a man 

come in with a tractor to do it. We had 

no field choppers at the time. The 

farmer had a heavy piece of chain that he 

dragged in front of the plow to flatten 

the crop. Only then could he turn it 

under. I just kept turning crops under 

for the first couple of years.” Soon, 

nature began rewarding him with crops 

as good as any in Pennsylvania. 

Paul Keene wore many hats before he 

passed away in April 2005, but none 

longer or any which fit better than that 

of a “good farmer.” 

Born in Lititz, PA, in 1910, Paul was 

the third son of a Brethren minister. He 

was a Yale man, with a master’s in mathematics. 

He was a teacher and a missionary, 

which led him to India in 1938. 

Farming “On A Song and A Prayer” 

The Rich Legacy of Paul Keene 

That’s where he met Mohandas K. 

Gandhi, Jawaharal Nehru and Enid 

Betty Morgan, a fellow teacher and the 

daughter of Welsh and English missionaries. 

He studied at Gandhi’s village 

training school, discovered the research 

of organic farming pioneer Sir Albert 

Howard and was caught up in the movement 

for Indian independence. As war 

clouds spread across the world, Paul and 

Betty married and returned to the United 

States in 1940. 

“My work seemed somehow flat and 

empty. An unreality about it gnawed at 

my spirit. Had I become too separated 

from life at the roots” Paul wrote years 

later. “Whenever I should have been 

working on a doctoral thesis, before my 

eyes swam visions of fertile fields and 

growing crops, of barns and animals and 

small, tender, living things. My heart 

belonged now, in a way both exciting 

and calming, to another world, at the 

doorway of which I stood awestruck.” 

They apprenticed on various farms in 

New York and Pennsylvania, working for 

as little as $5 a week. Their mentors 

included Rudolph Steiner, Dr. Ehrenfried 

Pfeiffer and J.I. Rodale. 

“J.I. told me he was thinking about 

starting up a little magazine called 

Organic Farming and Gardening. He 

asked me if I wanted to become the 

assistant editor. I laughed and said, “No 

sir, I think I’d rather farm.” 

And farm Paul did. In 1946 the 

Keenes borrowed $5,000, bought 100 

acres near the center of Pennsylvania and 

began farming “on a song and a prayer,” 

as New Farm put it. 

“We moved there — two children, 

two parents, Betty’s elderly missionary 

father, a team of horses, our dog Lassie, 

and an old car,” Paul wrote in his 1988 

book Fear Not To Sow Because of the 

Birds. 

“Never was a new-born babe more 

beautiful to a relieved mother than was 

Walnut Acres to us as we rattled proudly up 

the winding lane on that bright March 

moving day so long ago. Glory was every- 

“J.I. told me he was thinking about starting up a little 

magazine called Organic Farming and Gardening. 

He asked me if I wanted to become the assistant editor. 

I laughed and said, “No sir, I think I’d rather farm.” 

where. The tin roofs are rusted through in 

spots Set buckets under the drips until we 

find time to patch the holes. The house and 

barn haven’t been painted for 20 years, the 

windows are falling out Ah, but the wood 

is sound — and just paste paper over the 

holes for now. The place has no plumbing, 

no bathroom, no telephone, no furnace — 

we must heat with a wood-burning stove 

That’s all right. Isn’t it great to pioneer We 

must pay off the mortgage with that one 

team of horses, plus an old plow and an 

old harrow — and live besides Tut, tut — 

we’ve lived on nothing before; we wouldn’t 

know how to live otherwise. Oh, the wonder 

of it all. We had a house and barn and 

outbuildings and a hundred acres. Did 

you hear One hundred acres!” 

The Keene’s first harvest from six old 

apple trees was 10 to 15 bushels of fruit. 

Blending tart and sweet apples instead of 

adding sugar, Paul and Betty cooked the 

apples down to 100 quarts of apple butter 

in a huge iron kettle over an open 

fire. The apple butter, worth $1 a quart, 

helped the young homesteaders survive 

their first winter at Walnut Acres. In 

time, Walnut Acres became not just a 

$10 million-a-year business, but a Mecca 

for organic faithful from throughout the 

United States and many foreign countries. 

The Walnut Acres catalog, with a 

circulation of more than 40,000, was 

16

Paul Keene 

continued from prvious page 

more popular than many magazines. 

But after Betty’s death in 1987, Paul’s 

own health began to decline. Other family 

members took over management of 

Walnut Acres, which was finally sold in 

2000. Today, Walnut Acres exists only as 

a brand name, a registered trademark of 

the Hain Celestial Group, Inc. 

“A surprised observer, I have been 

swept along by life as in a miraculous 

stream,” Paul wrote in summing up his 

life. “I have found answers do not come 

by concentrating on one’s own desires or 

fancied wants or needs. Somehow, by 

seeking out the larger framework, as 

Gandhi did, one rises here and there 

above the choking limits of self into a 

freer, fresher atmosphere, to where one 

simply sees farther, through an expanded, 

beautiful landscape.” 

Paul shouldn’t have been surprised by 

any of it. After all, Paul had long ago 

become the change he wished to see in 

the world, just as Gandhi advised. ■ 

New Pennsylvania Program 

Focuses on Organic Dairy 

Consumer demand for 

organic milk has never been 

higher, and organizations 

that market organic dairy 

products are searching 

for ways to meet the continually 

growing demand. 

Responding to increased 

interest in organic dairy, 

Pennsylvania Certified 

Organic has developed a 

project to address concerns of transitioning 

and existing organic dairy producers. 

“Focus on Organic Dairy: An Integrated 

Program for Pennsylvania Producers” 

will be funded in part by a four-year 

grant from the USDA’s Northeast Sustainable 

Agriculture Research and Education 

Program (SARE). 

The project will employ an organic 

dairy program specialist who will enroll 

new producers into the organic certification 

program. The specialist will begin 

working with producers when they 

apply to help them identify any changes 

that must be made before they can be 

certified. The program will also support 

new and experienced organic milk producers 

by providing workshops, on-farm 

field days, farmer-advisor connections, 

written guidance materials, business 

planning worksheets and staff assistance. 

For more information about the project 

or to inquire about the dairy specialist 

position, contact Pennsylvania 

Certified Organic, 814-364-1344, 

pco@paorganic.org. ■ 

17

Editor’s Corner 

The Grapevine 

The Center for 

Food Safety’s Review of 

Monsanto vs. U.S. Farmers 

The Center for Food Safety released an 

extensive review of Monsanto’s use and 

abuse of U.S. patent laws to control the 

usage of staple crop seeds by U.S. farmers. 

The Center (CFS) launched its investigation 

to determine the extent to which American 

farmers have been impacted by litigation 

arising from the use of patented genetically 

engineered crops. Monsanto vs. U.S. Farmers 

details the results of this research, discusses 

the ramifications for the future of farming in 

the U.S. and outlines policy options for ending 

the persecution of America’s farmers. 

“These lawsuits and settlements are 

nothing less than corporate extortion of 

American farmers,” said Andrew Kimbrell 

executive Director of CFS. “Monsanto is polluting 

American farms with its genetically 

engineered crops, not properly informing 

farmers about these altered seeds, and then 

profiting from its own irresponsibility and 

negligence by suing innocent farmers. We 

are committed to stopping this corporate 

persecution of our farmers in its tracks.” 

The report finds that, in general, Monsanto’s 

efforts to prosecute farmers can be 

divided into three stages: investigations of 

farmers; out-of-court settlements; and litigation 

against farmers Monsanto believes are 

in breach of contract or engaged in patent 

infringement. CFS notes in the report that, to 

date, Monsanto has filed 90 lawsuits against 

American farmers in 25 states that involve 

147 farmers and 39 small businesses or farm 

companies. Monsanto has set aside an annual 

budget of $10 million dollars and a staff of 

75 devoted solely to investigating and prosecuting 

farmers. 

Animal Compassion 

Foundation Formed 

Whole Foods Market, a retailer with 166 

stores in the U.S., Canada, and the UK has 

announced creation of the Animal Compassion 

Foundation, an independent, nonprofit 

organization to provide education and 

research services to assist ranchers and meat 

by Michele Gauger 

producers to achieve a higher standard of 

animal welfare excellence. This Foundation 

has developed species-specific standards 

with the help of The Humane Society of the 

United States, People for the Ethical Treatment 

of Animals, Animal Welfare Institute 

and Animal Rights International. 

Update on Food Irradiator 

in Milford Square 

In Passages #46 we detailed the issue of 

using irradiation technology in defense of 

disease-causing microorganisms in some 

foods. CFC Logistics, a subsidiary of the 

Clemens Family Corp. of Hatfield, overcame 

public opposition to open an irradiation 

facility about a year ago. 

In April it shut down due to what the 

President of CFC Logistics, Jim Wood, said 

“never living up to expectations.” The 

demand for meat irradiation wasn’t there 

and the irradiator had been used in the 

manufacturing of cosmetics, pharmaceuticals 

and herbs in the last few months. 

CFC plans to recoup some of its investment 

by selling the cobalt rods and irradiation 

equipment. The irradiator could be 

removed in three to five months. 

Now Available 

Proceedings from the Growing Together 

Conference for Community Supported Agriculture 

in Michigan, (November 2004) is now 

available. Transcripts of Elizabeth Henderson’s 

keynote address, CR Lawn’s closing 

remarks and notes from many of the workshops 

are included in a printed, 32-page 

booklet. A CD includes a PDF file of the Proceedings 

and pictures from the conference, 

$3.50 postpaid. CSA-MI, 3480 Potter Rd., Bear 

Lake, MI 496614 or call 231-889-3216. 

New Quarterly Publication Focuses on 

the Foods of the Chesapeake Region 

The premiere issue of Edible Chesapeake 

appeared on newsstands around the greater Baltimore 

area in mid-April. This publication celebrates 

the abundance of local foods, season by season, as it 

profiles the farmers, watermen, chefs, restaurateurs, 

wine makers, and food artisans who champion the 

local foods and natural resources of the Chesapeake 

watershed region. 

Published by Baltimore residents Ben Larson 

and Courtney Malvik, Edible Chesapeake promises 

to become one of the area’s leading journalist offerings. With a background in 

organic farming and a degree in environmental studies, Larson brings years of dedication 

and expertise to the table, while Malvik, an award-winning graphic designer, 

rounds out the equation with strong visuals and highly readable layouts. Baltimore 

chef, author, and restaurateur, John Shields, will write a regular column on cooking 

with the seasons. The “Gandhi of Greenhouses,” Steve Moore and his wife Carol, 

farmers from York County, will write a column on the environment and health 

advantages of local agriculture starting in the summer issue. Mary Madison, editor 

of the Watermen’s Gazette, will cover seafood issues and watermen, and Mary Zajac 

and Dyan Groff will cover everything from asparagus to the beers and wines of the 

region. In addition to these features, each issue of Edible Chesapeake will include seasonal 

recipes, book reviews, restaurant profiles, and tips on where to buy the best 

ingredients for cooking at home. 

Edible Chesapeake will be distributed through its advertisers, tourism bureaus, 

and various inns and hotels. It is free from those locations or available by paid subscription 

for $28 per year. For more information, call 410-243-0354, or visit them 

online at: www.ediblechesapeake.com ■ 

18

Conference News 

Announcing the Dates for the 

Next Farming for the Future Conference: 

February 2–4, 2006 

x Suggestions for workshops and 

speakers should be sent directly to 

Heather House at heather@pasafarming.org 

or 814-349-9856. 

Youth & Babysitting 

Program Coordinator 

PASA is seeking a Youth Program 

Coordinator for the upcoming conference, 

whose main responsibility is 

organizing the program activities for 

children between the ages of 5 and 12 

years old, as well as babysitting for children 

18 months to 4 years old. In 2006, 

we’d also like to offer these services during 

the Thursday pre-conference. The 

ideal volunteer for this position will 

work closely with PASA staffer Heather 

House to tap the PASA network of volunteers 

and parents to help organize the 

entertaining and educational programming 

for our little PASA-lites. If you are 

interested in serving as Youth Program 

Coordinator, please contact Heather 

House at PASA Headquarters. 

Teen Track Update 

Once again, George Vahoviak and 

the Penn State Sustainable Ag Club are 

offering a program geared toward teens 

for the 2006 conference. In the past, 

teens have participated in an off-site 

field trip, cooking demonstrations, soap 

making, games, and more. If you would 

like to offer your time and talents to 

enhance programming for the teen 

track, please contact Heather House at 

PASA Headquarters. 

Business Opportunities 

Packets of information on Sponsoring, 

Exhibiting, Advertising, and other 

business opportunities will be mailed 

late summer. If you are not on the mailing 

list and care to be, contact Lauren 

Smith at PASA Headquarters. 

Now It’s Called FarmArt 

By and large, reactions were positive 

to last year’s AgriCULTURE conference 

contributions, so we’ve already started 

planning for next year, and we’re adopting 

the name FarmArt. Artists of all 

stripes — painters, weavers, photographers, 

musicians, filmmakers and writers 

should begin thinking about what they 

can bring to the conference and what 

they’d like to see offered. Preliminary 

ideas include a photography contest, 

hands-on projects (including a conference 

quilt) and, of course, lots of music 

woven throughout the entire three days. 

A play reading is being considered and 

we’d also like to incorporate more arts 

offerings into the workshop schedule 

itself. So, during the summer, as you create 

your masterpieces, keep your eye on 

sharing them with everyone else next 

February. And don’t be shy about letting 

us know how you think FarmArt can be 

featured during the next conference. 

Contact Moie Kimball Crawford with 

your ideas at farmart@pasafarming.org. 

FarmArt Photography Contest 

We are considering a photography 

contest with an entry fee, which might 

be judged in one of the following categories: 

Farm Marketing, Farmers’ Markets, 

Farm Faces, and Farm & Food 

Spreads. There could be prize money 

(generated entirely by entrance fees), so 

urge your shutterbug friends to get busy! 

Further details will be forthcoming. ■ 

SPECIAL THANKS TO THE 

2006 CONFERENCE PLANNING COMMITTEE 

• Nitya Akeroyd 

• Rob Amsterdam 

• Mary Barbercheck 

• Susan Beal 

• Sam Cantrell 

• Gene Chenoweth 

• Moie & Jim Crawford 

• David Eson 

• Brian Futhey 

• Michele Gauger 

• Carrie Hahn 

• Laurel Hoffman 

• Bernie Hoffnar 

• Heather House 

• Don Kretschmann 

• John Lozier 

• Tom Maurer 

• Kim Miller 

• Linda Moist 

• Gayle Morrow 

• Brian Moyer 

• Patti Olenick 

• Wes Ramsey 

• Lauren Smith 

• Louise Smith 

• Brian Snyder 

• Amy Trauger 

• George Vahoviak 

BOARD 

ELECTION RESULTS 

The following PASA board 

members were re-elected 

during the annual meeting 

held recently at the 2005 

Farming for the Future 

conference: 

• Mena Hautau 

• John Hopkins 

• Don Kretschmann 

• Dave Johnson 

• Anthony Rodale 

Science Fair 


pursuing and promoting that field as an 

alternative to conventional, chemically 

dependent, food production systems. 

Sam encouraged Kenneth to continue 

his stated interest in “revolutionizing 

agriculture.” 

PASA, along with Maysie’s Farm 

Conservation Center, would like to 

applaud the winners of this year’s Awards 

for Excellence in Sustainable Agriculture, 

and commend all entrants who worked 

industriously to excel ‘beyond the classroom’ 

with their independent scientific 

research projects. ■ 

19

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It’s planting time — 

Do You Know Where Your Earthworms Are 

Pennsylvania no-till farmer Steve Groff 

counts the many, wriggling benefits of no-till 

By Steve Groff 

One of the many great things about 

no-till farming is that it protects and promotes 

earthworm populations. I like to 

think of earthworms as providing free soil 

tillage services — if you can create good 

conditions for them, they’ll be out there 

working and improving your soil 24 hours 

a day, with no labor and no use of fuel or 

equipment on your part. 

The spring is a great time to check on 

how your earthworms are doing. The 

other night — it was the last day of April 

— Cheri and the three Grofflets and I 

went out and walked the fields in the 

evening just before dark. Conditions were 

perfect: recent rain, no wind, temperature 

at 60 degrees. 

Here’s what we saw. In our fields, the 

number of worms was incredible. They 

were big and healthy-looking. We took 

pictures, and in one photograph I counted 

30 worms. In another picture, covering 

an area approximately 3' x 3', there were a 

total of 17 worms. Overall, we estimated 

an average of two to three worms per 

square foot in the 2.5-acre field. 

We also got a good look at what the 

worms were eating. I’m currently testing 

forage radish as a cover crop, and in this 

field I had planted a mixture of oats and 

forage radish last September. I took several 

pictures of worms eating decomposing 

forage radish roots. I’m glad to see the 

worms love them! 

“We spent over half an hour observing them. It was 

fun seeing the worms pull residue into their holes 

— at some moments you could actually hear the 

residue moving.” 

The pictures taken that day show how 

much of the residue the worms have eaten 

since the start of spring. Actually the field 

is now barer then I’d like it to be but at 

least the residue incorporation method 

was better than with steel. 

There were so many worms that I had 

a hard time getting the kids to leave the 

field. We spent over half an hour observing 

them. It was fun seeing the worms pull 

residue into their holes — at some 

moments you could actually hear the 

residue moving. 

Another interesting thing was that I 

discovered the worms don’t seem to hear 

anything. We could talk normally without 

startling them, but if you made sudden 

movements they dove into the ground. If 

I stomped my foot on the ground, all the 

worms within 25 feet dove for cover! As 

you can imagine, the kids loved doing 

that. I had to stop though, since I didn't 

want to disturb the worms too much! 

Next we went over to our neighbor’s 

plowed fields to look for worms. We 

walked over a third of an acre and saw 

exactly three worms, total. For the sake of 

comparison, I again took a picture of a 3' 

x 3' square of earth, but this time there 

wasn't a single worm in the picture. Need 

I say more ■ 

A version of this article previously 

appeared on www.NewFarm.org. Reprinted 

with permission. 

D 

GROWER’S 

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I S C O U N T 

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L A B E L S 

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Reap profits 

from direct 

marketing with 

our labels! 

We design and print labels 

for berries, vegetables, 

sauerkraut, soap, lip balm, 

yoghurt, cheese, meat, eggs, 

pastured poultry — 

labels for almost anythingg! 

SERVING GROWERS 

SINCE 1975 

request a free catalog 

1-800-693-1572 

growersdiscountlabels@tds.net 

20

Classified Ads 

NOW ONLINE 

Check out PASA’s website: www.pasafarming.org 

for new features including classified 

ads and employment opportunity listings. 

NEW INTERN FORUM 

PASA members can use this bulletin board to 

post employment opportunities with your 

farm. Check out the listings at www.pasafarming.org/forum. 

PRODUCTION MANAGER — Seeds to Success 

Life Skills Program, Just Community Food Systems 

South Central Community Action Programs, 

Inc., Gettysburg, PA. Salad production 

garden needs manager w/experience in horticulture, 

teaching, small engine orperations and 

equipment maintenance to work w/ adjudicated 

offenders in community-based program. 

Contact 717-334-7634 x158 or send resumes to 

Seeds to Success Life Skills Program, SCCAP Inc., 

Attn: Production Manager Posting, 153 N. Stratton 

St. Gettysburg, PA 17325. 

FOR RENT — Greenhouses and/or fields on 15 

acres with year round stream, near PA border in 

Frenchtown, NJ. Open to ideas. Contact Michael 

Hurwitz at 215-727-6092. 

WILL BUY SCRAP METAL — We are looking for 

many different parts including: disk mower 

knives, hay teeder teeth, sickle mower knives, 

two way plow shins, gears and coulter disks. We 

will remove and pay good prices. Please contact 

us to discuss (we may need to be geographically 

exclusive). Contact Ben Gatski at 570-387- 

6326. 

VENDORS/EXHIBITORS WANTED — for the 

Pennsylvania Renewable Energy and Sustainable 

Living Festival, Sept. 23 and 24, 2005 at the 

Kempton Community Fairgrounds. Vendors are 

needed to supply organic food for our estimated 

5,000 guests. Exhibitors/speakers wanted for 

all phases of sustainable agriculture. Visit our 

website for exhibitor information at www.paenergyfest.com. 

OPPORTUNITY KNOCKS — Alternative homesteaders 

looking for kindred spirit(s) to rent 

mobile home, share organic garden space in 

rural Airville, PA. Opportunity for market garden 

or CSA. Commuting distance to York & Lancaster, 

PA and Bel Air, MD. Beautiful hiking trails and 

Susquehanna River nearby. Contact us at 717- 

862-1737 or 657 E. Posey Road, Airville, PA 17302. 

FOR SALE — Organic laying hens- up to 150 

available immediately. Started laying in January. 

Contact: Andrea 610-883-0950. 

FARM FOR SALE — Somerset Twp, Somerset Co. 

115 acres w/ 80–85 tillable/pasture acres. Will 

sell entire acreage or willing to divide. Road 

frontage, stream, telephone, electric available. 

Good ground for corn or alfalfa production. 

Land has not been farmed or sprayed for years, 

may be good for organic production. Contact 

Raymond T. Pleskovic at 814-444-8805 for more 

information. 

LOOKING TO DOWNSIZE — Michael & Audrey 

Conrad — owners, 33 acre farm with poultry 

operation located in Monroe Twp., Juniata Co., 

PA. Farm is not natural or organic certified. 17 ac. 

tillable, 10 ac. wooded, large yard area, stream 

and pond area. Call 717-694-3119 for more 

information. 

FOR SALE — Massey-Ferguson #33, Double 

Disc Opener, 17 row planter with grass seed and 

fertilizer boxes. It is currently set up to plant 4 

rows of corn at 30” spacing. We also have the 

operators manual. Asking $750.00. Call Randy 

Kuhn at 610-756-3289 or email mtviewfarm@ 

hotmail.com. 

FOR SALE — 100 & 200 Watt equivalent (23 

Watt & 42 Watt) FULL SPECTRUM compact fluorescent 

light bulbs. These are the ultimate 

lamps, producing almost 1,600 lumens (23 Watt) 

and 3,000 lumens (42 Watt) of full-spectrum 

daylight. Agri-Zone Lite’s triphosphor, 5500°K 

and 90 CRI is the closest replication of natural 

sunlight available. Visit our web page: 

http://emaloe.hypermart.net or email us at 

envsysinc@aol.com. 

FOR RENT — 2 fields; one 44 acres the other 37 

acres. Located in New Smithville in Lehigh County 

on old route 22. Owner wishes to rent fields to 

someone willing to raise organic crops. No livestock. 

Contact Benson Stettler 610-285-6432. 

FOR RENT — 2 fields; one 44 acres the other 37 

acres. Located in New Smithville in Lehigh County 

on old route 22. Owner wishes to rent fields to 

someone willing to raise organic crops. No livestock. 

Contact Benson Stettler 610-285-6432. 

FARM FOR SALE — 160-acre working farm in 

Northumberland Co., PA. 1810 stone farm house, 

beautifully restored, barn and outbuildings. 

$580,000. Please call Robert Kazary at 301-777- 

8822. Shown by appointment only. 

COMMUNITY BUSINESS OPPORTUNITY — 

Established market/vendor/grower seeks creative 

people for seasonal business. Chefs, growers, 

foodies, crafts people. Motivated, 

high-energy persons. Contact John Managan 

814-353-1270. 

FOR SALE — 55 gallon white plastic drums, bell 

waterers, battery operated fence chargers, egg 

mobile — wheel mount system with tow bar, 

pastured poultry dollies, pancake gas brooders, 

emu incubator & hatcher, miscellaneous other 

“start-up” items. Located in Maryland, 30 mi. 

south of York, PA. Contact David Smith at 

dsmith0011@comcast.net. 

FOR RENT — 52 acres for grain, hay or vegetables 

in North Wales, Montgomery Co. Delaware 

Valley College had been farming it. Located at 

501 Hancock Rd. Call Grace Muscarella at 215- 

247-3691. 

WANTED — Used bulk milk chill tank for chilling 

poultry. Call 215-317-0889. 

FOR SALE — Nubian goats for sale. Milking 

does and kids. Bucket milking unit only 2 years 

old also for sale. Call Holley and Brian Moyer 

610-944-9349 for more info and prices. 

FOR SALE — 13hp Honda Turner Mills Bandsaw, 

24” x 17’ logs, portable. Conact Dick Burlingame, 

RD 2 Box 2708, Russell, PA 16345 or call 814-757- 

8540. 

EQUIPMENT FOR SALE — Processing equipment 

— 100 gal. Damrow Pasteurizer with Taylor 

Recorder — $10,500. Stainless steel cheese 

draining care with hooks — $500. 5 gal. Fudge 

kettle, stainless steel, paddle & heat jacket — 

$2,500. Farm equipment — Ford 2810 Tractor — 

$6,800. JD 336 Baler w/kicker — $2,500, JD 894A 

Rake — $650.00, 200 gal. Lessco tank sprayer — 

$800, 2 hay wagons — $700, $1,500. Call 570- 

746-1664 or 215-783-8299 for more information. 

FOR SALE — 2 beautiful 3 year-old Belgian 

mares, half sisters, $3,000/pair. Call Tom Stevenson, 

Pleasant Valley Farm, 814-755-3911, pleasantvalley@csonline. 

net. 

FOR SALE — Organic Yorkshire Feeder Pigs - No 

medications, pastured, good-looking hogs. 

Available July & August. $125 each, 4 or more 

$100 each. Breeding stock available too. Contact 

David Heilman, Sarver, PA at 724-353-1411. 

WANTED — Organic shelled corn, year-round 

supply. Contact David Heilman, Sarver, PA at 724- 

353-1411. 

FOR SALE — Peanut & corn roaster, 75 lb. capacity, 

propane heated, portable - $2,500. Call Jeremy 

Jackson at 814-876-0282. 

FOR SALE,TAMWORTH BOARS — kill two birds 

with one stone. Increase marketing power while 

improving your herd (especially in pasture operations). 

Market a much leaner, healthy, betterflavored 

product while saving a breed close to 

extinction. At the same time improving your 

herd by producing a much hardier, intelligent 

hog with great reproductive & foraging efficiency. 

Contact Eric Levengood, Canton, PA at 570- 

673-8030. 

Stay connected! 

Visit PASA online at 

www.pasafarming.org 

21

Calendar 

June 

JUN 3–5 | Strawbale Construction Workshop, 

strawbale wall construction, Mildreds’ Daughters 

Urban Farm, Pittsburgh, PA. Unique handson 

opportunities guided by Mark Hoberecht, of 

HarvestBuild Associates, and Chris Fox, of Fox 

Natural Builders, both experienced strawbale 

builders and teachers, and by Mary Golden of 

Gaiatecture Design Studio, a master artisan of 

earthen plaster finishing. Call 412-799-0833 or e- 

mail mildredsdaughters@earthlink.net. 

JUN 4–5 | Pastured Poultry Seminar, HLW Acres, 

Attica, NY. Pre-registration required by May 14, 

2005. Cost of 2 days is $60/person, $100/couple. 

Hints on brooding, pasture, feed, health, marketing, 

& slaughtering. Contact Hermann & Laura 

Weber, 1727 Exchange St., Attica, NY 14011, or 

call 585-591-0795. 

JUN 11 | Let’s Talk Sang: American ginseng stewardship 

& husbandry — including in-field forestland 

evaluation for ginseng introductions, 

9am–3:30pm, Coudersport, Potter Co. Call 814- 

887-5613 to pre-register. An up-to-date listing of 

workshops is available at: www.dcnr.state.pa.us/ 

forestry/wildplant/vulnerable_plants.aspx. 

JUN 11 | Workshop — Biodynamic approach to 

fertility building; sponsored by the Sustainable 

Agriculture Internship Training Alliance (SAITA) 

of southeast PA; Sankanac Farm. Contact Colleen 

Cannery, Maysie’s Farm Conservation Center, 

610-594-7751, colleencrannery@ comcast.net. 

JUN 13 | PASA Field Day — Ecological Weed 

Management, Rock Springs Agronomy Farm 

Pavilion, Centre Co., 1:30-5pm. Cost: Free. 

Refreshments will be provided. Register online 

at www.pasafarming.org or call 814-349-9856 

ext. 7. 

JUN 15 | PASA Field Day — Making Fermented 

Foods for your Health, Dickinson College, Cumberland 

Co., 10am–5pm. Cost: $30 PASA & Weston 

A. Price Members, $40 Non-Members. Lunch 

will be provided. Bring some quart jars to carry 

home samples of products made in class. Register 

online at www.pasafarming.org or call 814- 

349-9856 ext. 7. 

JUN 16–18 | Second National Farm to Cafeteria 

Conference — “Putting Local Food on the Table: 

Farms and Food Service in Partnership” at Kenyon 

College, Gambier, OH. Contact www.foodsecurity.org. 

JUN 17–18 | Let’s Talk Sang: American ginseng 

stewardship & husbandry, TBA, Clearfield Co. 

Fairgrounds, Clearfield Co. Call 814-863-0410 to 

pre-register. 

JUN 17–19 | Strawbale Construction Workshop, 

decorative earthen plaster finishing, Mildreds’ 

Daughters Urban Farm, Pittsburgh, PA. Call 412- 

799-0833 or e-mail mildredsdaughters@earthlink. 

net. 

JUN 18 | PASA Field Day — Raw Milk Production, 

Bottling, Inspection and Sales, Swiss Villa 

Dairy, Dauphin Co., 10am–3pm. Cost: $15 PASA 

and PCO Members; $25 Non-Members. Homecooked 

meal of Swiss Villa’s beef, potatoes and 

more included. Register online at www.pasafarming.org 

or call 814-349-9856 ext. 7. 

JUN 21 | PASA Field Day — Pasture Improvement, 

Sweet Corn IPM, Crop Biostimulants, and 

Prospects for Alternative Winter Wheat, Byerly 

Farm & Stoltzfus Farm, Union Co., 5-9pm. Cost: 

$10 all participants. Dinner featuring Byerly 

Brothers Meats. Register online at www.pasafarming.org 

or call 814-349-9856 ext. 7. 

JUN 21 | Workshop — Local Agriculture as 

National Defense: The Cuban Experience; sponsored 

by the Sustainable Agriculture Internship 

Training Alliance (SAITA) of southeast PA; 

Sankanac Farm. All workshops are open to anyone 

interested in attending, contact Colleen 

Cannery, Maysie’s Farm Conservation Center, 

610-594-7751, colleencrannery@comcast.net. 

JUN 25 | Workshop — Field Design, Tillage, & 

Beneficial Insects, sponsored by the Sustainable 


of southeast PA; Scarecrow Hill Farm. All workshops 

are open to anyone interested in attending, 

contact Colleen Cannery, Maysie’s Farm 

Conservation Center, 610-594-7751, colleencrannery@comcast.net. 

JUN 30 | PASA Field Day — CSA Budgeting & 

Labor Management, Spoutwood Farm, York Co., 

10am – 3pm. Cost: $15 PASA Members, $25 Non- 

Members. Lunch catered by Sonnewald Natural 

Foods included. Register online at www.pasafarming.org 

or call 814-349-9856 ext. 7. 

JUN 30, JUL 1–2 | PASA Intensive Learning Program 

— Basic Cheesemaking with Peter Dixon, 

Robert A. Macoskey Center at Slippery Rock University, 

Butler Co. Cost: $300 PASA Members, 

$375 Non-Members. Registration is limited. Cost 

includes breakfast & lunch on all three days & 

notebooks of technical reference materials & 

recipes. Affordable lodging available. Register 

online at www.pasafarming.org or call 814-349- 

9856 ext. 7. 

July 

JUL 7 | PASA Field Day — Pastured Pork Afternoon 

Tour, Wil-Den Family Farms, Mercer Co., 

1–4pm. Cost: $10 PASA Members, $15 Non- 

Members. Early dinner will be served. Register 

online at www.pasafarming.org or call 814-349- 

9856 ext. 7. 

JUL 8 | PASA Intensive Learning Program – Raising 

Pastured Pork for Direct Sales, Wil-Den Family 

Farms, Mercer Co., 8am – 4pm. Cost: $85 PASA 

Members, $95 Non-Members. Registration is 

limited.. Register online at www.pasafarming 

.org or call 814-349-9856 ext. 7. 

JUL 9 | Organic Beekeeping Workshop,The Pfeiffer 

Center, 8:30 am–5:30 pm, presented by Gunther 

Hauk. Tuition $85. A workshop for active 

beekeepers as well as for beginners with a basic 

understanding of hive management. For 

detailed workshop schedule and topics covered 

call 845-352-5020, ext 20; email: info@pfeiffer- 

center.org; or visit: www.pfeiffercenter.org. 

JUL 9 | Workshop — Pest Management in an 

Organic Orchard, sponsored by the Sustainable 


of southeast PA; Willow Creek Orchards. All 

workshops are open to anyone interested in 

attending, contact Colleen Cannery, Maysie’s 

Farm Conservation Center, 610-594-7751, 

colleencrannery@comcast.net. 

JUL 10 | Grass-Based Genetics Workshop, sponsored 

by Project Grass, 2pm–dusk. Speaker will 

be Ridge Shinn of Bakewell Reproductive Center. 

Workshop will be held at Louise & Ben Hawley’s 

Farm near Montrose, PA. Cost $35 per 

person. Includes refreshments & dinner. Contact 

Kris Ribble at 570-784-4401 ext. 111 or kris.ribble@pa.usda.gov 

for more information. To register 

call 570-265-6969 ext. 118. 

JUL 11–15 | Organic Farming Workshop, 

9am–4pm, Quiet Creek Herb Farm & School of 

Country Living, Brookville, PA. For 60 public, private 

& home school educators grades K–3. Free 

of charge, sponsored by a PA DEP-Environmental 

Education Grant. Call Claire Orner at 814-849- 

9662 or email at quietcreek@usachoice.net to 

receive an application. 

JUL 15 | Let’s Talk Sang: American ginseng stewardship 

& husbandry, 6–9pm, Lake Wallenpaupack, 

PA (Wayne Co.). Call 570-235-5970 ext. 239 

to pre-register. 

JUL 16 | PASA Field Day — Constructing and 

Managing Portable Hoophouses, Lent’s Organics, 

Luzerne Co., 1–4pm. Cost: $10 PASA & PCO 

Members, $15 Non-Members. Refreshments & 

handouts provided. To register for a PASA Field 

Day call 814-349-9856. 

JUL 18–22 | Organic Farming Workshop, 9am - 

4pm, Quiet Creek Herb Farm & School of Country 

Living, Brookville, PA. For 60 public, private & 

home school educators grades 4-7. Free of 

charge, sponsored by a PA DEP-Environmental 

Education Grant. Call Claire Orner at 814-849- 

9662 or email at quietcreek@usachoice.net to 

receive an application. 

JUL 21 | Growing and Marketing Cut Flowers, 

Fulton Center for Sustainable Living, Wilson College, 

6:30 pm. RSVP to Matt Steiman, 717-709- 

1995. 

JUL 22 | PASA Field Day — Organic Apple Production, 

Kretschmann Farm, Beaver Co., 12:30 

–5pm. Cost: $10 PASA Members, $15 Non-Members. 

Register online at www.pasafarming.org or 

call 814-349-9856 ext. 7. 

JUL 22 | Field Day — Understanding Soil Biology 

— Increasing your Bottom Line, co-sponsored 

by the Sustainable Agriculture Internship 

Training Alliance (SAITA) of southeast PA; Rodale 

Institute. Contact maria.pop@rodaleinst.org. 

22

PASA Membership 

& Contribution Form 

Please clip this application and return with payment to: 

PASA Membership, PO Box 419, Millheim, PA 16854 

or join online at pasafarming.org 

PASA 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 wellbeing 

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 awareness 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! 

join today! 

About You 

Name 

Company/Farm 

Address 

City 

State 

ZIP+4 

County 

Home Phone 

Work Phone 

E-mail 

Web Address 

Are you farming: NO YES — how many acres: 

How did you learn about PASA: 

PASA Memberships 

Student $15 

Individual $35 

Family/Farm Please complete field below $55 

Nonprofit Please complete field below $100 

Business Please complete field below $150 

SUBTOTAL $ 

Family/Farm Membership 

Please list all names for this Family/Farm membership. You may include 

children between the ages of 14–22, and also multiple generations 

directly involved in the farm. 

Nonprofit or Business Membership 

Please list up to two additional people associated with your business to 

receive individual membership privileges. 

Donations 

Payment 

Card No. 

Consider lending extra support to these two PASA funds. The 

Annual Fund supports PASA’s basic operations, and the Arias M. 

Brownback Scholarship Fund helps those wishing to learn about 

sustainable agriculture attend the annual conference regardless of 

financial position. 

■ Annual Fund $ ................... 

■ Brownback Scholarship Fund $ ................... 

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

Check Make check payable to PASA 

Credit Card Complete below 

VISA MasterCard 

Cardholder Name 

Exp. Date 

Total amount due 

$ 

Signature 

special 

extras 

Gift Membership 

In addition to your own membership, you may give PASA membership 

to a good friend, family member, business associate or other worthy 

recipient on an annual or lifetime basis…a gift that keeps on giving! 

Name(s) 

Address 

City 

Student $15 

Individual $35 

Family/Farm $55 

Lifetime Sustaining Member $700 

SUBTOTAL $ 

Lifetime Membership 

All of us at PASA are proud of the growing roster of lifetime members. 

Contributions for lifetime membership will be managed with care as 

part of the PASA Founder’s Fund, sustaining both ongoing membership 

as well as the long-term future of PASA. There are few things a 

member could do to symbolize their lifelong commitment to sustainability 

than to place such confidence in the value and viability of PASA 

itself. 

Sustaining Lifetime Member $700 

Please complete field below 

SUBTOTAL $ 

Sustaining Lifetime Membership 

Please list all names for this membership. You may include children 

between the ages of 14–22, and also multiple generations directly 

involved in the farm. 

State 

ZIP+4 

Telephone 

E-mail

2005 PASA 

FIELD DAY CALENDAR 

Full event listings and registration information are available online at www.pasafarming.org. 

For a complete published calendar, call 814-349-9856 ext. 7. 

JUNE 

■ June 13, 1:30–5:00pm 

Ecological Weed Management, 

Rock Springs Agronomy Farm 

Pavilion, Centre Co. 

■ June 15, 10:00am–5:00pm 

Making Fermented Foods for 

Your Health, Dickinson College, 

Cumberland Co. 


Raw Milk Production, Bottling, 

Inspection and Sales, Swiss Villa 

Dairy, Dauphin Co. 

■ June 21, 5:00–9:00pm 

Pasture Improvement, Sweet 

Corn IPM, Crop Biostimulants, 

and Prospects for Alternative 

Winter Wheat, Byerly Farm and 

Stoltzfus Farm, Union Co. 


CSA Budgeting and Labor Management, 

Spoutwood Farm, 

York Co. 

JULY 

■ July 7, 1:00–4:00pm 

Pastured Pork Afternoon Tour, 

Wil-Den Family Farms, Mercer Co. 

■ July 16, 1:00–4:00pm 

Constructing and Managing 

Portable Hoophouses,Lent’s 

Organics, Luzerne Co. 

■ July 22, 12:30–5:00pm 

Organic Apple Production, 

Kretschmann Farm, Beaver Co. 

AUGUST 

■ August 11, 1:00-3:30pm 

IPM Fly Management in Dairy 

Operations, Spring Wood Farm, 

Lancaster Co. 

■ August 16, 10:00am–3:00pm, 

Buy Local Campaigns & Institutional 

Purchasing Field Day, 

Pittsburgh, Allegheny Co. 

■ August 24, 1:00–5:00pm 

Organic Raspberries, Currants, 

and Honey, Demeter’s Garden, 

Centre Co. 

■ August 27, 10:00am–4:00pm 

Multi-tasking Livestock and 

Poultry for Sustainable Farmsteads 

with ALBC, FiskeSanger 

Farm, York Co. 

■ August 31, 10:00am–4:00pm 

Urban Farming with Grow Pittsburgh, 

Garden Dreams and Mildred’s 

Daughters, Allegheny Co. 

SEPTEMBER 

■ Sept 9, 10:00am–3:00pm 

On-Farm Bottling and Ice 

Cream Making, Green Valley 

Dairy, Beaver Co. 

■ Sept 24, 10:00am–3:00pm 

Value-Added Dairy and Grass- 

Fed Beef, Milky Way Farm, Bradford 

Co. 

■ Sept 28, 1:00–5:00pm 

Seed Saving with William Woys 

Weaver, Pennypack Farm, Montgomery 

Co. 

OCTOBER 

■ October 7, 2:00–5:00pm 

Cover Cropping to Improve Soil 

Quality, Manage Weeds and 

Improve Production, 

Charlestown Cooperative Farm, 

Chester Co. 

■ October 10, 10:00am–3:00pm 

Special Small Group Tour 

for Interns with the Nordells 

Beech Grove Farm, Lycoming Co. 

SUMMER/FALL 

INTENSIVE 

LEARNING PROGRAMS 

■ June 30, July 1 and 2 

Basic Cheesemaking with 

Peter Dixon, Robert A. 

Macoskey Center at Slippery 

Rock University, Butler Co. 

■ Friday, July 8 

8:00am–4:00pm 

Raising Pastured Pork for 

Direct Sales, Wil-Den Family 

Farms, Mercer Co. 

■ July 28, 29, and 30 

Advanced Cheesemakers 

Class, The Restaurant School, 

Philadelphia, Philadelphia Co. 

■ October 18 and 19 

Organic Dairying,Midway 

Mennonite Center, Lancaster Co. 

■ October 20 and 21 

Organic Dairy and Crop 

Inspector Training,Midway 

Mennonite Center, Lancaster Co. 

PASA Meals 

At PASA we’ve heard over 

and over again that some of 

the best ideas exchanged at 

a field day happen over 

lunch or refreshments. We 

are working with some wonderful 

caterers and farmers 

this summer to offer delectable 

meals at our events. 

Remember that lunch is 

guaranteed only for those 

who pre-register. 

Attention Educators 

All of PASA’s educational 

events now qualify for Act 48 

credit, including field days, 

intensive learning programs, 

and the Farming for the 

Future conference. Teachers 

should contact Heather 

House at PASA headquarters 

prior to the event for an Act 

48 credit application. 

Wanted: 

Field Day Reporters 

Receive a free field day registration 

in return for writing a 

full report on the field day 

you attend. Limit one 

reporter per event, one 

event per reporter. Offer 

does not apply to special 

events or intensive learning 

programs. Contact Heather 

House at PASA. 

Pennsylvania 

Association for 

Sustainable Agriculture 

114 West Main Street • PO Box 419 • Millheim, PA 16854 

Non Profit Org. 

U.S. Postage 

PAID 

State College, PA 

Permit No. 213

May June 2005.pdf - PASA

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