Passages
Sustainable Food and Farming Systems
Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond
Number 78
FARMER PROFILE
Lori Sollenberger • Hidden Hills Dairy/Jerseys
A
mong the rolling hills of Bedford
County you will find the family
farm of Lori Sollenberger. Lori grew
up on the farm, and returned to form a
farming partnership with her brother and
parents after she earned a dairy science
degree from Penn State in 1981.
Lori’s family developed a herd of Jersey
cows that were nationally recognized for
high production and superior genetics. “Jer-
seys have called this farm home since 1955,”
Lori mentioned.
“Our first attempt at cheesemaking was
back in 2000 when we bought a Pladot sys-
tem, an Israeli-produced dairy system,
which offered training and design of a cheese
facility. It unfortunately didn’t really work
for us and the market for the fresh cheeses
we were producing didn’t exist in this area,”
Lori continued.
In 2005 there were a lot of changes on
the farm, the main barn was destroyed after
the original structure and the addition sepa-
rated causing a floor to collapse. “It was also
a very dry year,” mentioned Lori, “so we
were already feeding hay early in the season.”
May/June 2009
So to recoup some percentage of the losses,
the herd was dispersed at public auction.
“Today I milk 8–10 cows instead of 50,”
remarked Lori. “From April through Octo-
ber, our cows enjoy the wide open spaces
and superb nutrition made possible by
intensive grazing. During the winter
months, the ration is based on our own
homegrown grass and alfalfa hay. We do not
feed any fermented feeds or use rBST. The
quality of our cheese begins with quality
milk from contented, stress free cows.”
With 225 acres at Hidden Hills, there is
no flat acreage, “I thought it was important
to keep the rolling hills on the farm covered,
so we aren’t growing any row crops, instead
it is all planted in hay for the Jerseys and to
earn additional income,” she said. “I will
admit I still have a lot to learn about pastur-
ing, and we are not certified organic. I do
use some sprays on the forages. But I am a
big advocate that agriculture in general
needs to be more aware of how much is
being used and limit use of chemicals.”
The same care and attention that, for
years, went into developing the cow genetics
Newsletter of the
Pennsylvania
Association
for Sustainable
Agriculture
Left to right: Lori Sollenberger, son Bradley,
husband Rex Knepp and daughter Morgan.
Below: The Jersey dairy cow breed has called
Hidden Hills Dairy home since 1955.
is now focused on making quality cheese.
With the milk from eight cows, Lori and
husband Rex Knepp are making fine cheeses
in an on farm facility licensed and inspected
by the Pennsylvania Department of Agricul-
ture (PDA).
Lori generally only uses 45% of the milk
the Jersey herd produces for cheese, so
instead of dumping the rest, she is experi-
menting with raising veal calves and is con-
sidering custom calf-raising, since the left
over milk quantity isn’t enough for a co-op
to pick up.
“Currently, all of our cheeses are made
with raw milk. As such we are required to
age them for a minimum of sixty days.
(Research has determined that cheeses aged
for 60 days will not contain harmful
pathogens.) Our milk is tested routinely and
meets all of the standards set for licensing
requirements. Small batches and careful pro-
cessing create a flavorful cheese that we can
offer with pride,” said Lori.
“Producing raw milk cheeses is just sim-
pler,” said Lori. “It is great to skip a step
[pasteurization] and I think we end up with
a better tasting product. I am learning more
about all the opinions out there about raw
milk and we think this may be another niche
continued on page 3
 Passages STAFF & OFFICE
Editor: Michele Gauger
BOARD OF DIRECTORS
President: Kim Seeley, Bradford County
Vice President: Brian Moyer, Berks County
Secretary: Mary Barbercheck, Centre County
Treasurer: Louise Schorn Smith, Chester County
Jerry Brunetti, Northampton County
Melanie Dietrich Cochran, Cumberland County
Jennifer Halpin, Cumberland County
John Hopkins, Columbia County
John Jamison, Westmoreland County
Don Kretschmann, Beaver County
Christopher Lent, Luzerne County
Jeff Mattocks, Dauphin County
Sandra Miller, Cumberland County
Susan Miller, Chester County
Rita Resick, Somerset County
At-Large Board Members
David Bingaman, Dauphin County
Jamie Moore, Allegheny County
PASA STAFF
PASA Headquarters
Phone: 814-349-9856
Brian Snyder
Executive Director
brian@pasafarming.org
Matt Soccio
Director of Operations
matt@pasafarming.org
Lauren Smith
Director of Development
lauren@pasafarming.org
Carrie Gillespie
Development Program Assistant
carrie@pasafarming.org
Allison Shauger
Educational Outreach Director
allison@pasafarming.org
Rachel Schaal
Educational Outreach Associate
rachel@pasafarming.org
Michele Gauger
Director of Membership
michele@pasafarming.org
Brandi Marks
Office Coordinator/Bookkeeper
brandi@pasafarming.org
Teresa McFeely
Office Manager
teresa@pasafarming.org
Consumer Outreach
Phone: 412-246-0990
Chris Fullerton
Director of Consumer Outreach
chris@pasafarming.org
Southeast Regional Office
Phone: 610-458-5700
Marilyn Anthony
Southeast Regional Director
marilyn@pasafarming.org
Kendra Anderson
Assistant Program Director
kendra@pasafarming.org
Western Regional Office
Phone: 412-697-0411
Greg Boulos
Western Regional Director
greg@pasafarming.org
Mia Farber
Outreach Associate
mia@pasafarming.org
May/June 2009
1 Farmer Profile 27 Membership Form
4 Buy Fresh Buy Local® Update 28 Classified Ads/Employment
6 Director’s Corner 30 Calendar
7 PASA Board Perspective 31 A Few Scenes from
Summer Farm Start
8 PASA News
32 2009 Educational Outreach
9 Conference Update Calendar
10 Draw Them In, Keep Them Engaged
and Get Them to Come Back
12 Educational Outreach
14 Regional Marketing
16 Business Member Profile
18 Fundraising Update
21 Founder’s Fund
22 Confronting Issues in Farm and Page 10
Ranch Land Access, Succession,
Tenure and Stewardship
23 Penn State Launches Community
Garden
24 Prosperous Partnership: Two young
farmers share their inroduction to
farming
26 The Grapevine Page 24
Contributing Writers & Photographers Pennsylvania Association
Marilyn Anthony, Liz Carollo, Lisa Diefenbach, Chris for Sustainable Agriculture
Fullerton, Kristen & Nate Johanson, Chris Lent, Jeff P.O. Box 419
Millheim PA 16854
Mattocks, Dana Morrison, Gayle Morrow, Kim Seeley,
Phone: (814) 349-9856
Allison Shauger, Lori Sollenberger, Brian Snyder, Lau- Fax: (814) 349-9840
ren Smith, Elaine Tweedy, Kelly & Sean Weinberg, www.pasafarming.org
Dreamstime (back cover photos)
Note to our Readers — If you are moving, please con- PASA’s Mission is…
tact PASA to update your mailing address. Several of Promoting profitable farms which produce
healthy food for all people while respecting the
our publications are sent via bulk mail service, which is
natural environment.
not forwarded via the USPS. Contact michele@pasa-
PASA is an organization as diverse as the Pennsylvania land-
farming.org or call 814-349-9856 to make an update. scape.We are seasoned farmers who know that sustainability is
Do you have a great article idea for Passages? — not only a concept, but a way of life. We are new farmers look-
Want to share a farming practice with members? We’d ing for the fulfillment of land stewardship. We are students and
love to hear from you. Please contact the newsletter other consumers, anxious to understand our food systems and
the choices that must be made. We are families and children,
staff at newsletter@pasafarming.org.
who hold the future of farming in our hands. This is an organi-
Deadline for July/August 2009 Issue: zation that is growing in its voice on behalf of farmers in Penn-
July 6, 2009 sylvania and beyond. Our mission is achieved, one voice, one
farm, one strengthened community at a time.
Advertising Sales: Michele Gauger,
PASA office, michele@pasafarming.org
Layout: C Factor
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,
Passages is printed on recycled paper Washington, DC 20250-9410.
2
Farmer Profile
continued from page 1
market for us. We recently qualified for a
raw milk permit to sell fluid milk. Our
inspector from PDA has been good, and
we keep that relationship on good terms
by keeping things extremely clean and
following the guidelines.”
“We currently sell our cheeses at a
farmers’ market in Somerset; in addition
to mail order from individuals and
restaurants; local grocery and natural
food stores; a distributor in the Balti-
more, Maryland area that sells to restau-
rants; and Penns Corner Farm Alliance,”
All cheeses are made with raw milk and aged for a minimum of 60 days.
INTERVIEW WITH
LORI SOLLENBERGER
What is unique about your farm?
Actually it doesn’t feel as though we are
very unique among the PASA circles! I
don’t think of things we do that are dif-
ferent or inspiring, probably because so
many of the things we do came from
hearing about other PASA members. We
are unique among neighborhood farms
in that we grow only hay (no row crops)
and sell value added products. We likely
have the smallest dairy herd in several
counties and are the only cheesemaker
in Bedford County.
How has your operation evolved?
Until 2005 the farm was a typical small-
scale commercial dairy farm raising corn
and hay and breeding nationally recog-
Lori commented.
A favorite cheese at the farmers’ mar-
ket includes the Allegheny, which is based
on a recipe for an Italian style cheese tra-
ditionally made in the summer in the
plateau region of the Dolomites. Hidden
Hills’ version is adapted to their winter-
time whole milk in the rolling foothills of
the Alleghenies. Others include the
Havarti-style Ivory Lace; Boltonfeta, a
Greek-style feta (which won a bronze
medal at the 2008 World Jersey Cheese
Awards); Gouda Gold; Old Gold; Tempta-
tion, a smooth, creamy cheese recom-
mended to be enjoyed with a gingersnap;
and Tye, a Romano style cheese. n
Hidden Hills currently sells their cheeses at the farmers market in Somer-
set, mail order, local grocery and natural food stores, a Baltimore distribu-
tor and Penns Corner Farm Alliance.
nized, high indexing registered Jerseys
— while leaning towards the fringes of
sustainable agriculture. The farm has
been in continuous no-till since the 70’s
and we began pasturing in the early
90’s.We tried cheesemaking in 2000 but,
for a variety of reasons, that venture
failed. Then in 2005 several things hap-
pened the necessitated selling the herd
and it seemed like an opportune time to
try cheeses again on a very small scale.
Since then we have converted the entire
acreage to hay production and have
also begun to experiment with raising
veal calves. Marketing continues to be
our greatest challenge and the goal is
still to find a combination of products
that will make the farm profitable.
Why did you join PASA?
I joined PASA for very pragmatic reasons
— I wanted to attend the conference
3
For more information contact:
Lori Sollenberger
1980 Ritchey Road
Everett PA 15537
814-652-5672
lr@hiddenhillsdairy.com
www.hiddenhillsdairy.com
Editor’s Note: On Tuesday–Thursday,
August 18–20, PASA & Hidden Hills
Dairy will be hosting an Intensive
Learning Program on Advanced
Cheesemaking with Peter Dixon. Visit
www.pasafarming.org for details on
how to register or look in your copy of
the Field Day calendar, which was
mailed to members in May.
and it simply made sense to join! But I
have stayed because of the wealth of
information, support, networking and
friendships that come with the territory.
What do you see as some of the criti-
cal issues concerning agriculture
today?
I think the whole umbrella of economics
is the most critical issue facing agricul-
ture today. Too many farms of all types
are looking at red ink. We need to find
ways to make farming profitable that go
beyond niche markets and specialty
foods. It’s easy to see that industrialized
agriculture is not sustainable, but we
need to also develop viable alternatives
that will recognize the need for afford-
able food in mainstream markets along
with protecting our health and environ-
ment and providing a reasonable
income for our farmers.
Buy Fresh Buy Local Update
PA Buy Fresh Buy Local® Chapters are
Ready to Celebrate Another Great Local
Foods Season
Compiled by PA Chapter Coordinators
The “buzz” about local foods is get-
ting louder every day! Lucky for Pennsyl-
vania consumers, there are ten active Buy
Fresh Buy Local® chapters serving near-
ly every corner of the Commonwealth.
Here are some updates on our chapters as
well as highlights of what lies ahead for
the rest of 2009:
n Our Newest Chapter:
Northeast Region
The Small Business Development
Center (SBDC) at the University of
Scranton is hosting the newest addition
PENNSYLVANIA BUY FRESH BUY LOCAL® — How to Plug In
The Pennsylvania Buy Fresh Buy Local® program has been celebrating the abundance found in our Commonwealth for the past seven years,
with the aim of making it easier for Pennsylvania consumers to find, choose and appreciate great local foods…and to support the farmers
and lands which produce them. Currently there are 10 active chapters in Pennsylvania. We create local food guides (both in print and online)
and organize events (such as farms tours or tastings), among other activities. To explore your region’s food system further, hear about
upcoming events and find more ways to get involved, please visit www.BuyLocalPA.org or contact one of the folks listed below.
n Centre County
Kristin Leitzel (Chapter Coordinator)
buyfreshcc@pasafarming.org or
814-349-9856
n Chester County
Claire Murray (Chapter Coordinator)
Inverbrook Farm
claire@inverbrook.com or 610-563-3116
n Greater Lehigh Valley
Lynn Prior (Chapter Coordinator)
lynnprior@verizon.net or 610-438-3950
Serving Berks, Lehigh and Northampton
Counties
n Lancaster County
Janna Weil 717-380-7280 or
outreach@lancasterbfbl.org
or Linda Aleci 717-291-4293 or
linda.aleci@fandm.edu
n Northeast Region
Elaine Tweedy (Chapter Coordinator)
elaine.tweedy@scranton.edu or 570-941-7588
Serving Carbon, Lackawanna, Luzerne,
Monroe, Pike, Schuylkill and Wayne Counties
n Northern Tier
Ruth Tonachel (Chapter Coordinator)
Northern Tier Cultural Alliance
info@northerntierbfbl.com or
570-268-5055
Serving Bradford, Potter, Sullivan,
Susquehanna, Tioga, Wyoming Counties
to our Buy Fresh Buy Local® network.
This SBDC has earned a reputation for
delivering great business advice to local
growers, so starting a BFBL chapter was a
natural complement to their existing
work. Even before they were officially
approved, staff members and local volun-
teers were tabling at local events to spread
the gospel on locally grown foods. They
plan to work with the SBDC at Wilkes
University to cover their seven-county
territory (see sidebar for details).
The new chapter has already devel-
oped a unique version of the Buy Fresh
Buy Local® label, customized to feature
n Philadelphia
Fair Food at White Dog Community Enterprises
Ann Karlen/Joanne Pernick
(Chapter Coordinators)
ann@whitedoge.com, 215-386-5211 x101 or
joanna@farmtocity.org
n South Central PA
Susan Richards (Chapter Coordinator)
Capital RC&D
susan.richards@rcdnet.net or
717-724-009
Serving Adams, Cumberland, Dauphin, Franklin,
Lebanon, Juniata, Perry & York Counties
n Southeastern Pennsylvania
Kendra Anderson 610-458-5700 x317 or
kendra@pasafarming.org
Or Marilyn Anthony 610-458-5700 x305 or
marilyn@pasafarming.org
Serving Bucks, Delaware and Montgomery
Counties
n Valleys of the Susquehanna
(including Centre County’s Chapter)
Kristin Leitzel (Chapter Coordinator)
buyfreshcc@pasafarming.org or 814-349-9856
Serving Centre, Clinton, Columbia, Lycoming,
Mifflin, Montour, Northumberland, Snyder and
Union Counties
4
products indicative of their regional
home. They are helping manage regional
information on the BuyLocalPA.org web-
site and launching an e-newsletter. They
plan on having a regular presence at the
Scranton Farmer’s Market.
In August the chapter will host an
event at Miller’s Farm Orchard in Lack-
awanna County, featuring chicken BBQ
from Miller’s farm-raised poultry, vegeta-
bles provided by local farmers, music and
education. Check the Events Calendar at
www.BuyLocalPA.org/Northeast for
more details as they come together.
n Greater Lehigh Valley
This chapter has been busy lately with
several projects. Besides the regular
updating and distribution of a local foods
guide, the chapter is collaborating with
three local universities on a study of the
local food economy in Lehigh Valley.
n Western Pennsylvania
Mia Farber (Chapter Coordinator)
mia@pasafarming.org or 412-697-0411
Serving Allegheny, Armstrong, Beaver, Butler,
Clarion, Crawford, Erie, Fayette, Forest, Greene,
Indiana, Jefferson, Lawrence, Mercer, Somerset,
Venango, Warren, Washington and Westmore-
land Counties
n Statewide BFBL Coordination
Chris Fullerton, PASA Consumer Outreach
chris@pasafarming.org or 412-246-0990
PASA coordinates Buy Fresh Buy Local® pro-
gramming in Pennsylvania on behalf of our
national partner, FoodRoutes Network. For
regions not covered by a local chapter, contact
PASA’s Director of Consumer Outreach, Chris
Fullerton: 412-246-0990 or
chris@pasafarming.org. For questions about or
assistance with the BuyLocalPA.org website,
send an email to: info@buylocalpa.org. For infor-
mation on Buy Fresh Buy Local® Chapters and
Activities outside of PA, visit
www.FoodRoutes.org.
Our work is made possible in part by funding
from the Pennsylvania Department of Agriculture
and by contributions from individuals and busi-
nesses throughout the state.
They were also awarded a grant earlier
this year to reproduce Buy Fresh Buy
Local® outreach materials in Spanish.
On Sunday, September 13th, the
chapter will hold its second annual Taste
of the Lehigh Valley. Chefs from the
Lehigh Valley’s finest restaurants will
gather at MELT to offer tasty creations
featuring locally-grown foods. Chapter
coordinator Lynn Prior is looking for
help with this event. If you would like to
volunteer or get more information, con-
tact her (see sidebar for contact info).
n Philadelphia
The Philly chapter is managed by the
Fair Food Project of White Dog Com-
munity Enterprises, one of the founding
members of the national Buy Fresh Buy
Local® movement. They’ve been busy
pulling together their annual Philadel-
phia Local Food Guide, which is pub-
lished as an insert in the Philadelphia
City Paper. The guide is a consumer
handbook containing over 150 listings of
farmers markets, CSA opportunities,
restaurants, cafes, stores, and institutions.
This guide has a circulation of 70,000
throughout Philadelphia and is an
invaluable resource for consumers, as well
as an important place of advertising for
all of the businesses that are listed. The
guide was scheduled to be out by mid-
May, so copies should be available now!
n Chester County
This chapter, led by volunteer coordi-
nator Claire Murray, will begin distribut-
ing over 20,000 copies of its new Chester
County “Feed Ability Guide,” a com-
bined local food directory and farm map
in June. This project was completed in
collaboration with FoodRoutes (the
national organization behind the Buy
Fresh Buy Local® brand) and the
Chester County Agricultural Develop-
ment Council.
They also hope to roll out a BFBL
Partner program this year, celebrate a buy
fresh buy local food week in mid-July,
and help promote PASA’s second annual
southeast region “Bike Fresh Bike Local”
ride in Chester County in September.
n Lancaster County
June 6th is the official release of the
Local Food Guide for Lancaster County,
a listing of nearly 100 farmers, retail busi-
nesses, restaurants, markets, and more,
produced with support from Lancaster
LIVE and financed by a grant from the
Commonwealth of Pennsylvania,
Department of Community and Eco-
nomic Development. This guide, along
with the movie they produced last season
(“Buy Fresh, Buy Local, by Lancaster”)
are part of the launch of Lancaster’s 21-
Day Challenge, an initiative to raise con-
sumer awareness and promote greater
consumption of locally grown foods.
Events and related activities can be found
at www.lancasterbfbl.org. This chapter is
also pleased to welcome Janna Weil as its
outreach coordinator. Janna has been
coordinating the production of the Local
Food Guide, and will be handling part-
nerships (see sidebar for contact info).
n South Central Pennsylvania
This chapter aims to hold a bigger,
better “Bike Fresh Bike Local” ride in
2009 (after getting rained out in 2008),
continue distribution of their Local Food
Guide, and work with area newspapers to
feature weekly stories on local food
providers.
They worked with Dickinson College
to support another successful Local
Foods Dinner on April 4th.
n Centre County
The Centre County group will hold
its sixth annual Local Foods Week from
August 3rd through 8th. The week will
feature fun events at local markets, and
conclude with the fourth annual Farm
Tour on Saturday August 8th.
n Valleys of the Susquehanna
This is a transition year for the Valleys
chapter, with the reins being passed from
long-time coordinator SEDA-Council of
Governments back to PASA. Staff mem-
ber Kristin Leitzel (also coordinating
Centre County Buy Fresh Buy Local®
activities) is looking for any fresh faces
who want to be a part of the Valleys
Chapter Steering Committee.
n Northern Tier
This chapter continues to distribute
local food guides (with a plan for an
update in early 2010) and manages a
website, www.northerntierbfbl.com,
which is continually updated with info
about regional farmers markets and
5
events. In addition to an outreach pres-
ence at many local events, they also plan
to hold a “matchmaker” event for growers
and buyers on Monday October 26 at
Penn Tech College’s Wellsboro campus.
n Western Pennsylvania
As of the beginning of May, the West-
ern PA chapter had signed up over 40
local food providers as BFBL Partners,
well on they way towards their goal of 50.
Partners receive signs, window clings,
sourcing support and promotion in a
monthly e-newsletter currently going out
to over 5,000 subscribers. The chapter
has plans to update and re-publish a local
food guide for Western Pennsylvania,
along with specific brochures covering
local farmers’ markets and farms with
CSA programs.
Along with numerous tabling events
and presentations, they’re hard at work
planning their Third Annual Summer
Farm Tour on July 18, featuring 22 farms
across the Western region. They are also
looking forward to expanding their annu-
al Local Food Week in September to a
whole Local Food MONTH, and help-
ing support the development of a new
local chapter within their region, focused
on Fayette County.
Covering the Commonwealth
There are still two regions of Pennsyl-
vania without an official Buy Fresh Buy
Local® chapter:
An area we’ve dubbed “Southern
Mountains” includes the following coun-
ties: Bedford, Blair, Cambria, Fulton,
Huntingdon and Somerset. Another
piece of the map, comprised of Cameron,
Clearfield, Elk, Jefferson and McKean
counties, is designated “Pennsylvania
Wilds” on BuyLocalPA.org (not to be
confused with the “official” Pennsylvania
Wilds region as defined by the Pennsylva-
nia Wilds Tourism Marketing Corpora-
tion, which covers more territory).
If you’re located in either area, and
know of a local organization or agency
that might want to host a Buy Fresh Buy
Local® chapter, please contact Chris
Fullerton, PASA’s Director of Consumer
Outreach (see sidebar for contact info).
To successfully host a local chapter, an
organization needs to have the capacity to
run a program of public outreach and
continued on page 22
Director’s Corner
A Message to
Public Officials
on Food Safety
By Brian Snyder, Executive Director
I t seems everyone in elected office these
days wants to do something about food
safety. Who can blame them, given that
the headlines on any particular day might
carry news of the latest food poisoning
scare? It is supreme paradox that, while
all of us must eat in order to survive, food
can also become an instrument of death.
As a community of farmers, we must also
come to terms with the fact that harmful
pathogens occasionally present in food
can originate on farms in various ways
that at times defy easy explanation.
However, before anyone moves ahead
too fast with regulations that could have
far-reaching, unintended consequences
for farmers of all stripes, a little addition-
al perspective may be in order. While the
Center for Disease Control estimates that
as many as 5,000 deaths in this country
are caused by food-borne pathogens each
year, the National Highway Traffic Safety
Administration is ecstatic to report that
highway deaths last year dipped to a
forty-eight year low — “only” 37,313
were killed in motor vehicle crashes in
2008.
Since many more of our citizens eat
every day, as compared to the numbers
who travel on the highways, there is
clearly some reason to be proud of “food
safety” in this country in the broadest
sense. I mean, if one wanted to reduce
preventable deaths by 5,000 annually,
which of the above statistics should gar-
ner the most attention? But it is another
positive sign to note that few farmers or
food processors wish to rest on their lau-
rels, and most would agree that any
deaths whatsoever from eating food
should be avoided if at all possible.
Now let us consider the desire folks in
government have to devise a legislative
solution for the problems of food safety.
This is a legitimate, albeit politically
expedient concern. It is the acknowl-
edged job of government to protect us to
the extent possible from negligence and
preventable forms of injury and/or death.
But it is distinctly NOT the job of gov-
ernment to attempt to eliminate risk in
life altogether, nor to impose expecta-
tions that may impinge unnecessarily on
the free enterprise activities of the citizen-
ry without a clearly understood benefit.
More than anything else right now, we
need some plain talk on the real issues
involving the safety of our food supply.
With good science available on all sides,
there is widespread disagreement about
what matters most and why any of us
should care.
We at PASA believe quite simply that
the most important thing anyone can do
to reduce risk in the food system is to
make it as locally-based as possible. A safe
food system is built on trust, and trust is
built on actual human relationships.
Such relationships are harder to maintain
the larger and more diffuse the food sys-
tem becomes.
Furthermore, we contend that the
greatest risks to food safety occur when
two systemic factors are combined: a)
“food anonymity” and b) geographically
broad distribution patterns. The most
basic strategies for achieving a safe food
supply, therefore, are not only to keep the
distribution patterns as local and/or
regional as possible, but also to put the
farmers’ faces back on the food. In an
ideal scenario, both strategies would
occur. Whatever else is said about specif-
ic practices on a farm or in a food pro-
cessing facility, these two factors should
be acknowledged as priorities and proper-
ly rewarded by the regulatory authorities
right up front.
With this in mind, the following
three-tiered structure seems both to be
the current reality in food production
6
and marketing systems, and a necessary
framework for any successful effort to
further regulate food safety and security:
Farm-direct — This includes farm
stands, farmers’ markets, community
supported agriculture (CSA) programs
(e.g. subscription farms) and other inno-
vative strategies where the relationship
between individual farmers and con-
sumers is immediate and understood.
Identity-preserved — This involves
distribution patterns on a regional scale
where the farmer and consumer do not
necessarily meet, but the identity of the
farm is preserved on products all the way
through the system, from field to fork.
Commodity stream — This represents
sales where no direct relationship
between farms and consumers exists. The
farm identity is vague or lost altogether,
sources are aggregated and distribution
tends to be widespread, including food
exported to other countries.
Taking them one at a time, we believe
there should be minimal intervention by
the government in regulating practices in
the first tier, with respect to private trans-
actions occurring between individual
farms and consumers. This means neither
that food safety issues are irrelevant at
that level, nor that regulatory officials
should be prohibited from taking action
and even shutting down farm-direct
operations demonstrated to be making
people sick. It just means that problems
arising here can quite naturally be traced
quickly and addressed effectively without
associated threats to any broad segment
of the population.
With the second tier, it is most impor-
tant to understand that the government
has a tremendous opportunity to take
advantage of the good things currently
happening out there. The goodwill and
positive business practices of farmers,
processors and retailers who are already
participating in local and regional food
system initiatives are ensuring a signifi-
cant degree of traceability that should be
supported in any way possible.
Let me say this as plainly as possible.
The government has every right to set
reasonable standards for food quality and
safe production practices. Nonetheless,
farmers with their names — and reputa-
tions — listed on every package of food
should have options to work on a volun-
continued on page 9
PASA Board Perspective
Life’s
Teachings
By Kim Seeley, Board President
T rue sustainabilty isn’t politically cor-
rect talk, it must be our life’s daily
walk. No matter the obstacles, if we work
hard enough and honest enough it is life’s
path to forever. This reflection came to
me in a pasture on May 3, 2009.
That Sunday I lost my father. Really, I
have concluded, I have not lost him but
he has completed his earthly walk and
now is allowed to rest. The many memo-
ries he left behind are the strength and
guidance for the living. His teachings and
mentorship are now sustaining me —
and others I would find out in the com-
ing days. I don’t think he knew how
much his community had paid attention.
That Sunday, before going to the hos-
pital, I arose earlier than normal to gath-
er the milking herd from a faraway
pasture and drive them the mile long
walk from one of our furthest pastures to
be milked. While observing the sun rising
on a stellar spring morning and trying to
pull myself together to face the sadness
that had a grip on me I was consoled by
the cows. You see our herd is an extended
family.
The grass was especially good so the
cows were not excited to leave and walk
to the barn. Only the farmer would know
which ones were the leaders and which
ones would finally follow. Working
together with my dad since I was old
enough to be allowed to go to the barn at
about the age of 6, enabled me to under-
stand and appreciate my cows. Our old-
est cow Blackie (17), like my father is
strong and smart, and walks and works
every day as hard as she can.
Coincidentally the first cow to leave
the paddock and show the way to the
barn was a daughter of the oldest. In the
middle of the long line of cows, were
You and I, at some time
in our lives, are both the student
and then the teacher.
many grandchildren and a grandson,
each with their own individuality, but
ultimately with the same persona. A
young cow had calved in the night and
Blackie stood guard beside the young
mother and was pleased. As the 70 cows
filed out of the pasture, Blackie finally
decided she could leave, and followed the
procession. This oldest cow has kept the
herd in check and shown the way to
many young herd mates.
Blackie as a youngster was the most
likely not to succeed. I saw something in
her back then, and she has since taught
me many things about sustainable animal
husbandry and survival. Her work ethic
and strength remind me of my father. She
has always been smarter than the average
cow. She eats stinging nettles when she
feels a need, as the younger animals look
at her, wondering how she got so smart.
She has been a teacher to all who have
wanted to learn — the sustainability of
the animal kingdom at its very finest.
In life we can have good teachers, but
we also need good students, to pass on
sustainable practices. You and I, at some
time in our lives, are both the student
and then the teacher. Our lives proudly
matter if we live and die for the PASA
mission.
Why do PASA members understand
when so many today don’t? That ques-
tion, is why our work is not finished. The
life we choose, like my father before me,
is about working hard to produce healthy
food to nurture our families and our
7
communities around us.
In the days following his passing, my
family has heard from hundreds of people
who have been inspired and touched in
some way by his life’s work. Many would
say the same thing, ”Your father always
took time to have an interest in my life.”
A local dentist closed his office for an
hour because all of his employees wanted
to come to the church with him to pay
tribute and to tell me this story. “I want
you to know that your father inspired me
to take the risk and start my own den-
tistry practice. Your father told me when
he started selling milk at the farm, how
everyone tried to talk them out of it. He
dared to follow his heart and had the
courage to work as hard as it took to suc-
ceed. He convinced me that I could also
be my own man and I treasure having
known your father. He was my mentor.
The community is a better place because
of him.”
Are our communities a better place
because of the work and courage the
PASA family has? Don’t all of you follow
your heart and do the hard work to teach
sustainability? Will we work together to
defend right from wrong? Do we all mat-
ter in the ecosystem of life? You know the
answers.
My father proudly hung the PASA
Pioneer award plaque we received behind
the counter where he spent 47 years talk-
ing to his community. He never realized
how many people would remember all
the little things that were his life’s work.
He wasn’t proud of how our society has
lost its way. At 88 he had traveled from
the horse age to the jet age. My dad had
practiced sustainability without needing
a definition. He survived as a farmer
when so many haven’t. As his days waned
he told us how important his family was
to him. He had, like Blackie on May 3,
taught and watched over his family and
was pleased. n
PASA News
PASA Staff Changes
By Lisa Diefenbach
PASA Staff Departure
PASA’s Director of Educational Out-
reach, Allison Shauger announced her
departure effective in May. Allison start-
ed with the organization over 4 years ago
as a volunteer for the Farming for the
Future Conference, then as seasonal staff
for the conference registration team. For
the past two years, Allison’s hard work
and dedication as Director has resulted in
phenomenal Field Day and Conference
programs and incredible outreach
throughout Pennsylvania and beyond.
Allison has decided that it is time to
explore other interests, but will remain
part of the PASA community. The staff,
board, and members will all miss Allison,
but look forward to crossing paths in the
future.
Allison wanted to pass on this mes-
sage, “After four rewarding years of work-
ing with PASA in various capacities, I have
moved on from my position as Director of
Educational Outreach to explore other
interests. I’ve found my work to be fulfilling
and I am grateful for the opportunity I’ve
had to work with such dedicated members,
colleagues, and board of directors. I thank
the membership for teaching and inspiring
me the past few years and I look forward to
remaining a part of the vibrant PASA com-
munity in the future.”
PASA Hires Director of Operations
PASA would like to welcome Director
of Operations, Matt Soccio. This new
position, based in our Millheim office,
will work with our Membership, Educa-
tional Outreach, and Bookkeeping
Departments and coordinate all of the
work that they do that is so vital to our
members. Among his other skills, Matt’s
technical prowess will help PASA manage
the vast amount of information, commu-
nication, and internal operations that
have developed over the past 19 years.
Matt’s business acumen and passion for
spreading the sustainable message will
help PASA continue to grow and thrive
in a rapidly changing world. Join us in
welcoming Matt to the PASA family at
matt@pasafarming.org. Stay tuned for a
profile of Matt in a future newsletter.
experience coordinating educational
events for all ages and in many different
fields from American Sign Language to
Two New Faces at PASA mathematics to environmental educa-
Headquarters This Season — tion. Kirstin will be working with Rachel
Schaal to execute field days.
Welcome our Interns!
n Katie Poppiti will be supplement-
We are pleased to welcome Kirstin
Miller to the Educational Outreach
ing her summer research in the Dept. of
Department and Katie Poppiti to the
Ag Economics and Rural Sociology with
Membership Department as interns this
an internship with Michele Gauger to
season. One or both of them will likely be
assist with Passages newsletter, maintain-
present at field days this season, so be sure
ing the PASA website, archiving photos
to say hello and thank them for their con-
tributions to member services and pro- and articles, and coordinating event out-
gramming. reach activities. Katie will finish her
n Kirstin Miller grew up on her fam-
degree in Community, Environment, and
ily’s Wolf Lake Farm in Western PA and Development in the College of Ag Sci-
attended many PASA conferences in her ences in December. Her experience with
youth with her parents Kim and Dianne horses, the mushroom industry, and
Miller. A recent graduate of Colby Col- mobile 4-H educational programs lend
lege with a major in Psychology, Kirstin great perspective to the jobs she’ll be
will bring to the field day season her doing.
PASA Staff and Board Would Like to Welcome
Our Newest Business Members as of May 4, 2009
Bella Sera & Greco’s Gourmet Good Eatz Green Café
Canonsburg PA West Reading PA
www.grecos-bellasera.com
Camp Hill Gardens
Northwest PA Growers Cooperative Laughlintown PA
Harrisville PA
www.nwpagrowers.com Persun & Heim, P.C.
Mechanicsburg PA
Steel City Soils LLC www.persunheim.com
Pittsburgh, PA
www.steelcitysoils.com
Indian Valley Farmers’ Market
Telford PA
PASA Staff and Board Would Like to Thank
the Following Volunteers as of May 4, 2009
Nitya Akeroyd Steve DeBroux Warren Leitzel
Andy Andrews Aaron DeLong Claire Murray
Teena Bailey Fred DeLong Patti Olenick
Ashley Brister Sara Eisenfeld Andy Porter
Eileen Clark Mena Hautau Jack Ray
Amy Crystle Lyla Kaplan Kelly & Sean Weinberg
Dan Dalton Shannon Knepper Tarrah Young
8
Conference Update

19th Annual
Farming for the Future Conference
February 4, 5 & 6, 2010 • State College, PA

PLANNING — We are already planning for the 19th Annual Farming for the ADVERTISEMENT

Future Conference! We began our volunteer conference planning commit-

tee meetings in late May. This group of conference program organizers is
comprised of approximately 30 volunteers, board members, and staff. We Conference CDs
will continue to meet throughout the summer to develop and eventually
finalize the conference theme, keynote speakers, kids programming, pre- and DVDs
conference tracks, and workshops. Anyone who has been to the confer-
ence can attest that this volunteer committee does a phenomenal job
are available!
creating diverse educational programming and inviting high quality
Farming for the Future Keynotes and
speakers. We are eager to be on track for 2010 thanks to the committee’s
efforts.
Workshops are audio recorded courtesy
of Cocalico Audio
SPONSORSHIPS — Our conference sponsors are a very special part of Order form for Cds & DVDs is
Farming for the Future. Not only do these generous and valuable compa-
available at
nies and agencies provide the necessary revenue to bring our member-
ship a cutting edge program, but they also stand proudly by PASA’s side in
www.pasafarming.org
presenting this nationally recognized event. Sponsorship materials and Cocalico Audio
information for the 2010 conference are currently being developed and
187 East Church Street • Stevens, PA 17578
will be mailed to our business partners in August. If you are not currently
on the mailing list to receive these materials but would like to be, please
Phone: (717) 336-4179
contact Lauren Smith at PASA headquarters.

Director’s Corner
continued from page 6
tary basis with independent, third-party
entities of their choosing in meeting such
standards. Such partnering entities might
include certifiers of organic, sustainable or
natural products, farm cooperatives, breed
associations and other trade organizations
with a direct interest in supporting best
management practices on the farms they
serve.
The third tier represents the vast majori-
ty of food product consumed in this country
and almost all that is exported to others. The
need here for clearly stated and enforced
quality and safety standards is obvious and
should be a central priority of any food-
related legislative agenda in the immediate
future. A majority of folks involved with our
nation’s food system would, I believe,
acknowledge this point, so I will not go on
about it at length. Suffice it to say that trace-
ability and accountability must either be
built right into the core of a farming opera-
tion from the start, or these principles must
be imposed from the outside.
The essential element here is not that
there is some theoretical distinction between
“good” and “bad” farmers, but a firm
acknowledgement that SOME farmers have
chosen to stand behind their products, by
name and reputation, all the way to the
point of final consumption. This is also not
fundamentally an issue of “big farms” vs.
“small farms,” though it appears unavoidable
that vocal contingents on both sides of that
divide will try to make it so.
The most pressing concern right now is
that, in the rush to do something productive
on the most public aspects of safety and
security in the food supply, our public offi-
cials might take action that will a) do too lit-
tle, for fear of offending some of the
powerful interests involved, or b) do too
much and thereby inflict real damage onto
one of the most promising trends in agricul-
ture to come along in at least half a century.
Taking these basic considerations into
account right now can assist elected officials
in focusing on the real issues involved in
maintaining the safety and security of our
food supply. They can thereby avoid exces-
sive government intrusion and expense that
might negatively affect the entire American
food system, including farmers, eaters and
taxpayers alike. Such consideration could
also go a long way in helping to ensure that
many of us do not take unnecessary risks on
our nation’s highways this year just to get to
more hearings and listening sessions aimed
at reducing the danger of an inherently less
risky activity, eating food.
But if we can really get this right, a
visionary and “fresh” approach concerning
food safety at local, state and federal levels of
government might lead to an agricultural
renaissance in this country that will do as
much for the economic health of our rural
communities as it will for the physical health
of our people. n

9
Draw Them In, Keep Them Engaged
and Get Them to Come Back:
Get Customers Shopping and Returning to Your Farmers Market
By Liz Carollo, Greenmarket
Editor’s Note: Greenmarket, a Program of
the Council on the Environment of New
York City, operates 49 diverse and thriving
farmers markets in all five boroughs of New
York City. Their mission is to promote
regional agriculture by connecting local
farmers with city residents ensuring that all
New Yorkers have access to locally grown,
foraged, caught and baked products. This
article was developed after a presentation at
the 2009 PASA conference.
B
uds are opening, farmers are busy
planting, asparagus has finally
made an appearance at market,
and 19 Market Managers start training in
a week…that must mean that farmers
market season is right around the corner!
Our markets are as diverse as the city we
live in; they range from 7 to 120 stands,
are in wealthy neighborhoods, lower-
income communities, and everything in
between. You can hear Spanish, Russian,
and Mandarin and about a dozen other
languages sometimes just at one market!
As a successful market needs to reflect the
neighborhood it is in, it’s crucial to have
individual strategies for promoting each
market. Good thing we have the winter
months to plan outreach, events and
activities for the upcoming season before
the twelve-hour day kicks in and markets
are in full swing. We hope sharing a few
Making your market come alive with fun, educational events and activities is a great way to get your customers talking to their friends and family about
their experience at the farmers’ market. And, most importantly, will make them want to come back!
helpful tips from our experience will help
you to promote yours!
Draw Them In
First thing is letting people know that
your market is opening. Although Green-
market has 16 year-round markets and
many opening in early spring, most mar-
kets in the Northeast operate from July-
Thanksgiving, leaving May and June for
getting the word out. Over the winter
you can design (competition can help
and be fun) a fun poster that includes
pictures of happy market-goers, delicious
produce, farm shots, and a fun quote.
Posters can hang in neighborhood shops,
on buses and in train stations, in schools
and health/senior centers. You can also
speak at neighborhood and local govern-
ment meetings about the markets and the
benefits of eating locally, and attend com-
munity events like health fairs and spring
flings where you can perform cooking
demonstrations and hand out literature.
This gives you an opportunity not only
to talk to event-goers, but also to connect
with the other organizations tabling, usu-
ally a mix of like-minded organizations
who you can partner with for cross-pro-
motion. Whether it’s a bicycling advoca-
cy group who can teach about bike safety
or a neighborhood association with a
mile-long mailing list of residents living
near your market, there is always some-
10
one there to collaborate with to make
your market better.
During this time you should start con-
tacting neighborhood papers and blog-
gers, sending them a short blurb about
your market, a list of the farmers/produc-
ers who will be attending, and other
details like nearby public transportation.
Having a reporter write a story about
your market provides much better cover-
age than simply sending a press release.
Pitch them stories about a special new
producer with unusual product, about
upcoming events, talk about fundraisers
you have planned, changes to the market
like a location move, or that EBT is now
accepted. In smaller markets, radio is
often one of the best outlets for getting
the word out, whether it’s a regular morn-
ing show where you announce what’s in
and what events are happening, or a paid
ad or Public Service Announcement with
a catchy slogan or music that captures the
feel of your market. A radio spot can
reach thousands of potential shoppers
during your market day when you want
them to stop what they are doing and
head to the market.
Ok, you’ve succeeded with your pro-
motions, and it’s late June, everyone
knows when and where, but what’s going
to make them come? Of course the farm-
ers and the taste and quality of the food
are huge draws, but how are you going to
make your customers feel like the farmers
market isn’t just a place where they buy
food, but is an integral part of their com-
munity where family and friends gather,
neighbors mingle and where they look
forward to going each week?
 Keep Them Engaged
Ask yourself, what are the other rea-
sons why people visit your market?
Maybe they need to drop off compost at
a collection site you’ve organized with
community gardens, or old clothes they
don’t want because you’re recycling tex-
tiles. Both are great incentives that are
not only good for the planet, but can be
used to make money for your market—
sell the finished compost or connect with
a textile collector who pays by the pound.
Maybe they’ve registered for a special
event at your market, like a market tour
with a local chef or a bake-off. Although
many of your customers might have an
established relationship with the farmers
already, some need encouragement and
it’s always a treat to get a behind-the-
scenes look with a seasoned pro like a
chef (always be sure to ask the farmers
ahead of time if you can pull them away
from their stands for a few minutes to
talk about beekeeping, maple syrup, or to
tell a funny anecdote.)
Once your customers are there it’s
time to get them to shop. Start with an
enthusiastic and knowledgeable Market
Manager who can articulately explain
why all your farmers aren’t certified
organic or why you can’t find cherries in
October. Someone who can help the
farmers get situated, make sure the mar-
ket is safe at all times, plan and imple-
ment an event or activity, perform a
cooking demonstration featuring season-
al produce, and happily answer the same
5 questions, rain or shine, with a smile all
day long. The Market Manager’s table
should have maps of the market layout,
literature about the importance of sus-
tainable agriculture, recipes featuring the
products at market that day, and other
items like reusable bags for sale.
Farmers have to do their part also —
that’s right, planting, growing, harvesting
and driving the food to the market isn’t
enough! Clear and attractive signage, and
having the farmer or a knowledgeable
staff person working the stand are key,
but a little personality goes a long way.
Include fun and informative descriptions
of the food on your price signs (what it
tastes like and how you should cook it),
think about creating a distinctive logo
and putting it on everything from bags to
trucks to staff t-shirts. Partner with the
market to create colorful signage which
explains where your farm is, what your
growing practices are, and includes a
photo of your farm and a quote about
why you love farming. Keeping up with
trends is important, too. What are restau-
rants buying or looking for? What new
varieties could liven up your farm stand?
Has the demographic of the neighbor-
hood changed? If younger folks are mov-
ing in, get a college student to work for
you. If there’s a large Latino community
nearby make sure someone at your stand
speaks Spanish and that you have cultur-
ally appropriate products for sale. The
best way to remain competitive at your
market is to distinguish yourself from
others—don’t be afraid to get creative!
Get Them To Come Back
Making your market come alive with
fun and educational events and activities
is a great way to get your customers talk-
ing to their friends and family about their
experience. And, most importantly, will
make them want to come back! Here are
just a few of our favorites…
n Sheep to Shawl Day: Complete with
wool, spinning wheels and generations of
knitters lining the market.
n Music: Stick with jazz, folk, kids songs,
sing-a-longs or a good country or blue-
grass band. No amplification is always
best in a crowded or small market area.
n Meet Your Farmer Series: Get your
honey producer to bring in a bee suit and
demonstration hive and talk at your
information table all day; your cheese-
maker to make fresh ricotta; a fisherman
to demonstrate filleting a whole fish; or a
baker making individual pizzas on grills
with locally grown toppings.
n Cooking Demonstrations and Fea-
tured Items: Each week highlight a dif-
ferent item and explain how it is grown,
harvested, and what varieties are avail-
able.can also spend entire market days
teaching about other items like labeling
descriptions (most people are very con-
fused when it comes to terms like natu-
rally-grown, biodynamic, pasture-raised,
etc), composting, or gardening at home
(have a local expert gardener answer
questions and plant basil seeds with kids
for them to take home). Customers are
receptive to learning about these topics
and will regularly stop by the market
11
information table to see what is happen-
ing week-to-week.
n Seasonal Festivals: A strawberry short-
cake eating competition in the spring (a
great Father’s Day activity, encourage the
dads to bring their kids to cheer them
on), a Summer Solstice celebration teach-
ing about solar energy (this works best if
you have a solar oven to cook some pop-
corn), and a harvest festival with cider
pressing and farm animals.
n Farmer Tan Competition: An end-of-
the-summer favorite, simply take
ambiguous photographs of the farmers
tan lines and let customers vote on whose
is the “best.”
n Bake-offs: Have customers sign up
weeks in advance to ensure you have
enough entrants and find a “celebrity”
judge (local government officials are per-
fect for judging).
n Recipe/Jam/Pickle Swaps: Make sure
customers sign up prior to ensure lively
swapping.
n Conduct a “Question of the Day”:
With a big piece of paper and some stick-
ers you can easily take the temperature of
your market. Find out where your cus-
tomers are coming from, what they’re
buying, how much they’re spending, why
they shop at the farmers market, etc.
n Raffles: A great way to collect email
addresses for your e-newsletter is to hold
a raffle every week or month, with the
winner collecting a basket or tote bag full
of donations from the farmers. Be sure to
take a photo of your first winner (with
their winnings) to have on display for
future raffles.
In addition to the at-market events, be
sure to stay in touch with your customers
with a monthly or bi-monthly e-newslet-
ter that lists what products are coming in,
upcoming events, product features and
recipes. Liven it up with guest colum-
nists, book/movie/magazine article rec-
ommendations, and farmer and customer
profiles. Have a way to sign up for your
newsletter on your website and a sign-up
sheet at the market information table.
Hopefully this information is helpful
to you and will make your market thrive.
Just remember, when all else fails, HAVE
FUN, BE CREATIVE, AND KEEP
SMILING. n
Educational Outreach
Farming Profitability:
Business Planning, Recordkeeping, Marketing,
Pricing & Thinking Strategically
By Elaine Tweedy
I
n April and May 2009, the Agribusi-
ness and Food Specialty Center of
The University of Scranton Small
Business Development Center (SBDC),
set out to share some insight on farm
profitability. The Center developed a full-
day training program geared to small and
mid-sized farms covering farm business
planning, recordkeeping, marketing,
pricing and thinking strategically.
Farming profitability business skills
programs were held in Butler, Chester
and Centre counties as a part of PASA’s
Intensive-Learning Program series. The
intensives provided the opportunity to
learn more about what a farm enterprise
needed to do to increase its ability to spot
trends, track operations, and use various
recordkeeping forms, and also provided
the opportunity for attendees to network
and learn from each other.
The program was designed around
one key fact: farmers, who are busy pro-
ducing what they do best, often don’t put
aside enough time to track what they did
best, and how their practices affect their
bottom line.
Without a valuable measuring tool or
a starting point, such as a farm business
plan, it can be nearly impossible to judge
how the farm is doing, how it has grown,
and what it needs to change/examine in
order to become more profitable.
Many farm owners know exactly what
systems (production, livestock, etc.) they
The Agribusiness and Food Specialty Center
training sought to help farm enterprises
understand what was most important to the
menu of running a profitable establishment.
use and how their operations run, but
may not have put this into a written for-
mat. Getting your systems on paper, so
that you might share this information
with employees, family members, and
even lenders if you need additional
financing is important to the process of
examining how well the farm is doing. It’s
also important from the standpoint of
knowing that others have a good founda-
12
tion in how the farm operates in case
something should happen to the owner.
To develop effective pricing, a success-
ful farm operation needs to track the
hours spent in certain farm operations,
the labor dedicated to them and the
prices associated with obtaining materials
for these processes.
Examining the “core” products and
services of the farm is also important.
Realizing that a farm may have a compet-
itive advantage (what they do better than
anyone else), expertise or market niche,
aids in looking at the key strengths and
weaknesses of the farm operation, and
building a growth plan based on capital-
izing on these strengths and overcoming
weaknesses. Some farms get off the beat-
en path of their “core” activities, losing
sight of the advantages to being “the best”
in these areas, instead trying to be all
things to all people. Without a written
plan, it’s almost impossible to measure
which farm enterprises contribute the
most to the big picture — typically core
activities — and which may need to be
rethought or relinquished.
The Agribusiness and Food Specialty
Center training sought to help farm
enterprises understand what was most
important to the menu of running a prof-
itable establishment.
Is the farm’s pricing point a competi-
tive one (one that simply mirrors what
others in the same market are asking for
similar items)? Or is the farm differenti-
ating its products, describing the unique-
ness and benefits of those products,
giving the enterprise the ability to place a
value on that unique identity which may
be above a competitive price? Currently
the SBDC is working on developing
Excel spreadsheets that can be used by
anyone who wants to do some pricing
scenarios, which they plan to offer on
their website in the near future. To find
models of pricing through case studies,
the ATTRA website is helpful. Just do a
search using the word “pricing.” (For use-
ful web links and other suggested SBDC
resources see sidebar).
The SBDC developed a partnership
with The University of Minnesota’s Farm
Financial Management operation, and
obtained an on-line Ag-Plan tool for
PASA’s Intensive Learning Program
attendees to utilize to help them begin to
put descriptions of their operations and
current activities into a business plan for-
mat. SBDC staff can utilize the web-
based program to monitor the plans of
those who submit them. Through the
Farm Financial Management Center in
Minnesota, attendees were also given a
financing planning and scenario (what if )
development tool called FinPACK. Fin-
PACK acts as a supplement to current
recordkeeping activities, allowing a farm
to project out growth plans, changes in
operation, transitions, and other activi-
ties, and to see how such activities might
affect the costs of doing business on the works (sole proprietorship, partnership
farm. (How to obtain FinPACK is — general or limited, corporation — reg-
detailed in the suggested SBDC resources ular or Subchapter S, LLC) with your
listed in the sidebar). accountant is a wise strategy, not only in
The SBDC always advises that farm terms of selecting the correct structure for
enterprises have a good working relation- the type of enterprise you operate, but
ship with an accountant and an attorney. also for assisting you down the road when
Discussing what form of organization it comes to tax time. n
RESOURCES
ATTRA link:
http://attra.ncat.org/attra-pub/directmkt.html#pricing.
For recordkeeping information:
http://cropins.aers.psu.edu/Recordkeeping/ProdRecordMgmtSystem.pdf
http://agecon.okstate.edu/farmbook/table_of_contents.asp
www.cffm.umn.edu/Software/FINPACK/index.aspx
www.toolkit.com/small_business_guide/sbg.aspx?nid=P01_4710
The SBDC highly recommends two books for small farm and business planning. The
Center purchased the books at a PASA conference (one in 2008 and one in 2009). One is
Making Your Small Farm Profitable by Ron Macher, the publisher of Small Farm Today. The
other is Building a Sustainable Business: A Guide to Developing a Business Plan for Farms and
Rural Businesses, which is easily accessible through Amazon.com.

SARE Grant on Small Ruminant Programming Comes to a Close

For the past three years, the Educa-
tional Outreach Department has
offered programming on Diversifying
with Small Ruminants for Profitability,
a project funded through a grant from
Northeast Sustainable Agriculture
Research and Education (SARE). Our
work on this project officially
ended March 31, 2009 and
we are pleased to have
achieved our goals resulting
in at least 25 farmers success-
fully introducing small rumi-
nants to diversify their farm
operations or implementing a
change to significantly
improve profitability of their
existing operation and/or
decrease dependence on
chemical treatments to ani-
mals or fields. A small rumi-
nant producers directory
including participants in the
three years of programming
and presenters involved is
available online at www.pasa-
farming. org. Over the course
of the grant period, PASA offered
approximately 10 field days, 20 con-
ference workshops, a pre-conference
track, 5 intensive learning programs,
and several regional producers meet-
ings focused on raising small rumi-
nants for profitability. Thanks to NE
SARE and the many PASA members
who lent their farms, animals, expert-
ise, and suggestions for the benefit of
this programming.
Just because the grant is over, does-
n’t mean the programming on small
ruminants is over. Check out the
intensive learning program
Hands-On Care for Small
Ruminants offered October
23 and 24 in Mifflin Coun-
ty. Penn State Veterinarians
Drs. Van Saun, DVM and
Wolfgang, VMD will
instruct the class on hoof
care and trimming, kidding
& lambing, necropsy, nutri-
tion, herd management, and
preventing parasites and
worms. More information
available in the 2009 field
day calendar or at www.pasa-
farming.org.
Dr. Dave Wolfgang, VMD of Penn
State University leads a hoof care
and trimming workshop.

13
Regional Marketing
SOUTH CENTRAL REGION
Thanks to PASA members Chris &
Randy Treichler for recently hosting a
regional potluck gathering at their farm
on June 7th. The South Central Region-
al Advisory Committee is busy coordinat-
ing various regional events and gatherings
in the coming months, so members in
the region should stay tuned for details to
come!
NORTH CENTRAL REGION
The newly formed North Central
Regional Advisory Committee recently
met in mid-May, and we want to
announce a networking/educational
event coming up on Sunday, July 19th at
Owens Farm in Sunbury (Snyder Co.)
from 3–6pm. The farm is owned and
operated by David and Caroline Owens
with their three children Kyle, Kevin, and
Melissa. The farm boasts 112 acres of
rolling pasture, a traditional red Pennsyl-
vania bank barn, pond, and classic white
farmhouse complete the picture. To learn
more about their sheep camp, feltmaking
classes and more visit www.owensfarm
.com. The farm tour will be followed by
a potluck dinner. Regional members are
invited and bring a friend along to intro-
duce them to the PASA family. Direc-
tions and further details will be sent soon.
SOUTHEAST REGION
Save the Date for these Events
n Sunday, August 2
Second Annual 100% Grassfed Beef
Cook-off
Glasbern Inn, Fogelsville, Lehigh Co.
Cost: $25
Contestant registration is due by July 1
& event tickets available at www.pasa-
farming.org
n Sunday, September 27
Bike Fresh Bike Local
Chester County
Cost: $35 advance registration
(includes free t-shirt) /
$40 day of event registration
SOUTHEAST REGION
Attention Grass-fed Beef Farmers and Eaters
It’s time to plan for the 2nd Annual
100% Grass-fed Beef Cook Off! This
year’s date is Sunday August 2, and the
location is once again at Glasbern Inn in
Fogelsville, Lehigh County.
Farmers, we encourage you to submit
your wonderful beef for this friendly
competition and give last year’s winner,
Harvest Home Meats, a run for the
championship trophy! Eaters, reserve
your tickets for this delightful afternoon
Registration details are available at
www.pasafarming.org
n Saturday, October 10
Longwood Harvest Celebration Dinner
Longwood Gardens
Kennett Square, Chester Co.
Event reservations and tickets will be
available at www.pasafarming.org
WESTERN REGION
Save the Date for this Event
n Saturday, July 18th
Annual Summer Farm Tour
10am-4pm
Various farms in southwestern PA
Details will be available at www.pasa-
farming.org and www.buylocalpa.org
savoring grass-fed burgers fresh from the
grill, beef stew braised in Stoudts’ beer,
farm made ice cream, live music by the
Britton Brothers, and a chance to mingle
with the farmers.
In case you missed it, Edible Chesa-
peake magazine devoted much of their
spring issue to covering grass fed beef and
gave prominent placement to the PASA
Beef Cook Off (BCO). Their Summer
issue will continue the coverage with a

REGIONAL CONTACTS & DISCUSSION GROUP ADDRESSES

Discussion groups are open to PASA members only to join and discuss issues related to sustainable agriculture.
To join the group in your region, send an email to the appropriate address provided.

Western
PASAWestern-subscribe@yahoogroups.com
NorthCentral/Eastern
Greg Boulos
412-697-0411 • greg@pasafarming.org

Southeastern
PASAsoutheast-subscribe@yahoogroups.com Western
Marilyn Anthony
610-458-5700 x305 • marilyn@pasafarming.org
Southeast
Southcentral Southcentral
PASAsouthcentral-subscribe@yahoogroups.com
Jenn Halpin
717-243-5996 • halpinj@dickinson.edu Out of State discussion group addresses:
NorthCentral/Eastern States North and East of Pennsylvania
PASAnorthcentralEast-subscribe@yahoogroups.com PASAOutofStateNortheast-subscribe@yahoogroups.com
Leah Tewksbury States South and West of Pennsylvania
570-437-2620 • tewks1@aol.com PASASouthandWest-subscribe@yahoogroups.com

14
Regional Marketing
different pasture Returning as competitors from last year’s
mixes. They will be BCO are Breakaway Farm, Cressbrook
on hand to discuss the Farm, Forks Farm, Natural Meadows,
plots. and BCO Grand Champion Harvest
• Presentations on Home Meats.
Animal Genetics by Registration is limited to 14 farms. To
Ridge Shinn and on find out if you qualify, please visit our
Soil Health by Jerry website for contestant guidelines and
Brunetti of Agri- requirements. Contestant registration
Dynamics. closes Wednesday July 1st. Eaters, tickets
are limited and very inexpensive ($15 for
At the time of this PASA members) so reserve yours early.
printing, we thank The BCO goes off on time rain or shine.
early event sponsors We hope you’ll join us for a fun,
Last year’s cook-off judging corps of Diane Stoneback, Food Editor
including Glasbern informative, delicious celebration of grass
Morning Call; Renee Catacalos, Editor, Edible Chesapeake; Sean Wein-
berg, Chef/Owner, Restaurant Alba; Tom Sherman, Philadelphia Slow Inn, King’s Agriseeds, fed beef. For additional information, call
Food; and Royer Smith, Executive Chef, LaSalle University. The Fertrell Compa- Marilyn or Kendra at 610-458-5700 ext
ny, Agri-Dynamics, 305 or ext 317.
discussion of the actual tastings they con- Leona Meats and Stoudts’ Brewery.
ducted, beginning with the PASA event.
We hope to have even more media atten-
tion for this year’s festivities.
In 2009 we are introducing a number
of innovations to the BCO such as:
• Farmers’ Tasting Table. Contestants
will be seated together during the judging
and have the opportunity to take part in
their own blind tasting of all the grilled
steaks and rate each entry.
• Judges Results. We’ll provide some
social time after the judging for farmers
and the panel of judges to talk about their
tastings and ratings.
• Pasture Walk of Experimental Plots.
King’s Agri-seeds has planted a series of PASA’s first grass-fed, grass-finished beef cook-off Grand Champion Harvest Home Meats, operated
small plots at Glasbern demonstrating by Richard DiFebo and family.

ADVERTISEMENT

15
Business Member Profile
Restaurant Alba
By Gayle Morrow
Ah, spring — when our collective fan-
cies turn to thoughts of love.
Or to thoughts of asparagus and
arugula.
Maybe risotto of leeks.
Even new peas.
At Restaurant Alba, lovers and others
can celebrate spring, or any season, with
“contemporary cuisine” featuring fresh,
locally produced food. Husband and wife
team Sean and Kelly Weinberg, owners
and operators of the Malvern (Chester
County) eatery, believe in “food of the
eclectic history of experience in the
restaurant business. Kelly Weinberg has
worked in restaurants for nearly 20 years,
area for people of the area” and in work- including a stint as general manager of
ing the menu around what is available. Rose Tattoo Cafe in Philadelphia, a facil-
“Prepare it simply, let it shine, and ity owned by Weinberg’s parents. He had
people will walk away happy,” says Sean spent some time in Italy after graduating
Weinberg (he is the chef; she
handles front-of-the-house
duties). “There is such poten-
tial for us to help local farmers.
I have an obligation as a chef in
a restaurant to support local
farmers. It is really up to us.”
The couple is “both into the
idea of local food,” Weinberg
says, and has an extensive and
Chef Sean Weinberg

INTERVIEW WITH SEAN AND KELLY
1. What is unique about your business?
We really do deal with a lot of different farms. At the
height of the season we are dealing with up to 12. Buying
locally has become a trendy thing amongst restaurants, and
that is good, but, as with any trend, there are those who
use the label to promote themselves without actually being
that committed to it. We are one of a handful of restau-
rants in the Philadelphia area at which you can dine know-
ing you are being offered as much local product as
possible. And, we bring home the concept of the European
restaurant. We try to stay true to traditional techniques; we
really try to transport people.
2. Why did you join PASA?
We joined because, honestly, I feel like it’s one of the
best organizations we’ve come across. And we joined to
support them. We feel like it is an awesome organization!
Another reason is for the contacts and to network with
like-minded people.
3. How has your membership been a benefit to your
business?
We’ve actually had a lot of people seek us out and become
customers through our membership. PASA members are
going to search out people doing the right thing.
4. What does the term “sustainable” mean to you and
how do you incorporate that into your business?
For me, ultimately, it’s one nice little local circle. It’s the
idea of doing a restaurant in Chester County, having peo-
ple living here, working here and eating here. There is less
environmental impact, and not needing outside sources to
keep things moving.
5. What do you see as some of the critical issues facing
ag and ag-related businesses today?
Suburban sprawl is definitely one, especially for our
area. Although it brings customers and restaurants to one’s
area, it drives up the price of land, etc. for the farmers.
It wears on the landscape when you take 30 acres and put
80 homes on it. You can look at the way the economy has
tanked and see so much growth and wearing on local
resources. It feels like farmers are really being pushed out.
Also, government interference makes it difficult for
small-scale farms to maintain traditional artisan techniques
such as cheese making. [The number of ] Quality butchers
who care about customers and livestock are shrinking
to the point where you might say it is a dying art. Con-
sumer support is also an issue. How many times have you
seen promotional materials for businesses and homes that
claim to be “nestled in the rolling hills of Chester Coun-
ty”? Well, if you want to maintain that aesthetic, you
need to support the farms that make it so, because it is dis-
appearing fast.
6. What do you see as the connection between sustain-
able ag and the consumer?
Consumers hold the key to making sustainable ag
the norm. Buying local should be an obligation! It benefits
us all in so many ways. The consumer needs to be educat-
ed and the ag community is doing their part. We hope to
help that effort by raising awareness and getting people to
taste local food and recognize how much better it can be
than food that’s been trucked in from so far away. There
is a good feeling about eating meat that you know was
raised humanely and treated with great care all the way
from farm to table. It’s amazing how people are willing
to ignore the truth about the origins and path their food
generally takes. People are so discerning with so many
aspects of their lives, yet they don’t get picky when it comes
to food they feed their families. Maybe we could get
Fast Food Nation or one of Michael Pollan’s books added
to high school curriculums!

16
Business Member Profile
from the Culinary Institute of America; it
was there he became involved with the
Slow Food movement and became enam-
ored with the “live fire” method of cook-
ing. Restaurant Alba, with its small, open
kitchen and its live hickory and mesquite
wood fire, takes its name from a Slow
Food facility in Alba, Italy, where Wein-
ADVERTISEMENT
berg worked. got three farms within four to five miles
About four years of the restaurant, and new farms are pop-
ago, he continues, ping up every year.”
they came to Some of those farms also provide the
Chester County to Weinbergs with the freshest meat avail-
open their own able and, again, the customer benefits
restaurant “because from the chef ’s dedication to sustainable
we wanted to be practices and his creative bent (e.g. a slow
close to our farm- roasted pork, escarole and Amish cheddar
ers.” sandwich).
“We thought “We purchase the animal whole and
this would be a use it all,” he says. “That shows respect
great area to be a for the animal and helps the farmer.”
sustainable restau- For a country and a culture starved for
rant,” he says, adding, “in the city, farm- healthy, regional, delicious food, Restau-
ers are coming in only once a week.” But rant Alba sounds almost too good to be
now “we can pick up every day.” true. You can find out for yourself by vis-
When it’s asparagus time, for instance, iting Restaurant Alba in Malvern at 7
that much-anticipated seasonal delight West King Street. Call 610-644-4009 or
comes to Restaurant Alba daily rather go to www.restaurantalba.com for more
information. n
than languishing in a cooler somewhere.
“It’s never seen a refrigerator. We’ve
ADVERTISEMENT
17
Fundraising
PASA Celebrates Summer’s Farm Start
with a Local Food Feast
Memorial Day weekend is the official
start of summer and to kick it off in style
this year over 300 guests strolled the
grounds of Milestone Inn along the beau-
tiful Susquehanna River in Harrisburg,
and enjoyed our regional farm’s first
bounties prepared fresh by top chefs.
PA Preferred Chef James Woltman of
Stock’s on Second was the creative genius
behind PASA’s first annual Summer Farm
Start. He began with an exact list of what
would be in season during the third week
of May to create the custom menu of
fourteen dishes premiered that night.
“PASA has been holding Harvest Cel-
ebration Dinners at the end of the farm
season for over six years” stated Lauren
Smith, PASA Director of Development.
“Creating a special evening to celebrate
the beginning of our fabulous farm sea-
son seemed like a natural fit! And Chef
Woltman’s passion for local food and
genuine interest in preserving our state’s
agriculture made coordinating the event a
real pleasure.”
From Grilled Lamb Sliders with Rose-
mary Chevre Spread to Kennett Square
Mushroom Wellington, all of the evening’s
ingredients were sourced from thirty
regional producers. A trio of Patisserie
Desserts were provided by Wegmans.
“PASA’s local food feasts continue to
provide locavores a meeting place to share
great food and company,” exclaimed Patti
Olenick, volunteer chairperson. “We are
Rob Amsterdam acknowledged the impor-
tant work being done by the South Central
Buy Fresh Buy Local ® Volunteer Committee.
Their Local Food Guide features over 150
local food entries this year. More info is at
www.buylocalpa.org
Well, to the two highest bidders actu-
ally, as Chef James Woltman graciously
offered his award winning talents to
both. That “evening to remember” will be
enjoyed by auction bidder State Repre-
sentative David Kessler, and also PASA
Board President Kim Seeley of Milky
Way Farms, who accepted the gift of this
auction item. (An anonymous group,
represented by Louise Schorn Smith, bid
with the hopes of wining the dinner as a
surprise for the Seeley family.) These two
so pleased that these events are effective winning bids brought in over $4,300 for
at demonstrating the importance and rel- the PASA Annual Fund.
evance of supporting local farms…in a PASA’s first Summer Farm Start was a
most delicious way! And it’s a great way wonderful success in many regards. The
to raise money for PASA’s Annual Fund.” delicious food and drink set to the beau-
The evening had a special treat for the tiful ambiance of the riverfront location
guests, which PASA was very proud to was a real treat. Thanks to those who
present. A premier auction item — Din- contributed and participated! n
ner in Your Home by Chef James Woltman, (See photos of the event
went to the highest bidder! on page 31 of this newsletter.)
Four Seasons Offers
Earth Week Gift to PASA
For the second year running, Four Seasons Produce brought PASA an exceptional
gift during Earth Week. Their promotion to help support sustainability donated a per-
centage of sales from each case of organic produce sold that week in April, to PASA.
Their retail, wholesale, and foodservice customers participated in this promotion in
honor of Earth Day.
Four Seasons Produce, of Ephrata, Lancaster County, is one of the largest inde-
pendent produce wholesalers in the country, and they are a very special friend of PASA.
Mix that with PASA supporter extraordinaire Tom Beddard of Lady Moon Farms, and
you have a recipe for patronage that is hard to match!
But match is exactly what Lady Moon Farms did, and they too offered a percent-
age of sales for every Lady Moon brand case sold that week. As many PASA members
know, Tom Beddard runs the largest certified organic vegetable operation on the East
Coast. His farm in Chambersburg, Franklin County is coupled with southern farms to
meet winter demand, in Fort Myers, Florida and Bainbridge, Georgia.
“We had such a great time with the Earth Week promotion last year,” explained
Jonathan Steffy, Four Seasons retail and foodservice sales manager, “that it felt like a
really great thing to do again this April. Then to have Tom Beddard of Lady Moon
Farms bring in his match, we were thrilled!”
The Four Seasons gift totaled $9,945.75 and the Lady Moon Farm gift totaled
continued on page 20
18
Fundraising
Celebrate these Providing Farms, Producers, Breweries & Vineyards
Adams County Winery
Orrtanna, Adams County
www.adamscountywinery.com
Varietal Wines
SPONSORS & SUPPORTERS Allegro Vineyards
Brogue, York County
www.allegrowines.com
Varietal Wines
Appalachian Brewing Company
Harrisburg, Dauphin County
www.abcbrew.com
Locally Brewed Beer, Root Beer
& Organic Beer
Birchrun Hills Farm
Chester Springs, Chester County
www.birchrunhillsfarm.com
Birchrun Blue (cheese)
Blue Rooster Farm
East Waterford, Juniata County
www.blueroosterfarm.com
Ground Lamb
Brok-N-Bit Acres
Punxsutawney, Jefferson County
www.buylocalpa.org
Whole Hog Sausage
Buffalo Valley Spice Co.
Lewisburg, Union County
Hot Garlic Pickles
Cow-A-Hen Farm
Mifflinburg, Union County
www.buylocalpa.org
Bacon
Creekside Farm
Marysville, Perry County
www.creeksidegrown.com
Arugula, Chervil, Rosemary, Thyme
& Microgreens
Daisy Flour by McGeary Organics
Lancaster, Lancaster County
www.daisyflour.com
Flour
Dickinson College Farm
Boiling Springs, Cumberland County
www.dickinson.edu/storg/sisa
Baby Arugula & Cooking Greens
Eberly Poultry
Stevens, Lancaster County
www.eberlypoultry.com
Chicken Thighs
Groff’s Meats
Elizabethtown, Lancaster County
Pork Belly
Summer Farm Start Dinner Partners
Sarah & Mark Brabson
Peach Bottom, Lancaster County
Terra & Mike Brownback
Loysville, Perry County
Lura & Al Granger (4 guests)
Fogelsville, Lehigh County
Jim Haigh
Emmaus, Lehigh County
Jan Jarrett
Mechanicsburg, Cumberland Co.
Sinan Koont
Carlisle, Cumberland County
19
Harrisburg Dairies Inc.
Harrisburg, Dauphin County
www.harrisburgdairies.com
Natural Teas
Journey’s End Farm
Newfoundland, Wayne County
www.journeysendfarm.org
Maple Syrup
Kelchner’s Horseradish Products
Dublin, Bucks County
www.kelchnershorseradish.com
Horseradish & Whole Grain Mustard
Keswick Creamery at Carrock Farm
Newburg, Cumberland County
www.keswickcreamerycheese.com
Yogurt, Feta & Ricotta Cheese
Laurel Vista Farm
Somerset, Somerset County
www.laurelvistafarm.com
Potatoes
Limestone Springs
Richland, Lebanon County
www.limestonespringspreserve.com
Trout
Long Lane Farm
Coburn, Centre County
www.buylocalpa.org
Natural Floral & Vegetable Arrange-
ments
Natural Acres
Millersburg, Dauphin County
www.naturalacres.com
Grass fed Beef Tenderloins
New Morning Farm
Hustontown, Huntingdon County
www.newmorningfarm.net
Celeriac & Rhubarb
Otterbein Acres
Newburg, Cumberland County
Pecorino Sheep’s Milk Cheese
Perrydell Farm & Dairy
York, York County
www.perrydellfarm.com
Creamery Fresh Ice Cream
Phillips Mushroom Farms
Kennett Square, Chester County
www.phillipsmushroomfarms.com
Button, Crimini, Shiitake, Oyster, &
Portabella Mushrooms
Andrea & Daren McCormick
Harrisburg, Dauphin County
Sandra Miller
Newburg, Cumberland County
Fitness Fusion —
Personal Training Studio (4 guests)
Middletown, Dauphin County
Susan Richards & Rob Amsterdam
Mechanicsburg, Cumberland Co.
Ann & Kim Seeley
Troy, Bradford County
Catherine & John Smith
Spring Mills, Centre County
Pipe Dreams
Greencastle, Franklin County
Goat’s Milk Chevre
Prescott’s Patch
Hellam, York County
www.buylocalpa.org
Strawberries
Rice Fruit Company
Gardners, Adams County
www.ricefruit.com
Apples
Shady Acres
Elizabethtown, Lancaster County
Beets
Snyder’s of Hanover
Hanover, York County
www.snydersofhanover.com
Pretzels
Spiral Path Farm
Loysville, Perry County
www.spiralpathfarm.com
Spinach & Spring Onions
Susquehanna Aquacultures
York Haven, York County
Hybrid Striped Bass
Tait Farm Foods
Centre Hall, Centre County
www.taitfarmfoods.com
Balsamic Vinaigrette & Fruit Shrubs
Tröegs Brewing Company
Harrisburg, Dauphin County
www.troegs.com
Locally Brewed Beer
Tuscarora Organic Growers
Cooperative
Hustontown, Huntingdon County
www.tog.coop
Yellow Onions
Village Acres
Mifflintown, Juniata County
www.villageacresfarm.com
Asparagus & Farm Fresh Eggs
Wegmans Food Markets
Mechanicsburg, Dauphin County
www.wegmans.com
Patisserie Desserts
Jessie Smith & George Parr
Harrisburg, Dauphin County
Lauren & Ian Smith
Aaronsburg, Centre County
Paula & Brian Snyder
Centre Hall, Centre County
Judy & Jonas Stoltzfus
Loysville, Perry County
Sysco Central PA, LLC (3 guests)
Harrisburg, Dauphin County
Lucy & Rob Wood
Glen Rock, York County
Fundraising Update
— $250,000
For Everything a Season —
By Chris Lent, PASA Fundraising Committee Member —

For those who eat according to the cycles of the farm- —

ing season, there is no better time than late spring into —
early summer. We’ve already indulged in the early greens, — $200,000
asparagus, lettuce, spring onions, and much more. What’s —
more exciting is knowing that this is just a hint of what’s to —
come! —
The farm crates in our Annual Fund meter have also —
been filled with that early season goodness. The Annual
— $150,000
Fund is already up to $55,908. With your help and the
—
many fund raising efforts across the state, we’ll be able to
—
fill these crates with a mid-season bounty. Then top them
off with a wonderful fall harvest. —

A lot of work goes into filling farm crates with good —

food. Four Seasons Produce and Lady Moon Farms put a — $100,000
value on that hard work and made a donation recently to —
PASA for each crate of produce they sold during the week —
of Earth Day (see accompanying article). This Earth Day —
project added over $11,000 to the annual fund. Thank you —
Four Seasons Produce and Lady Moon Farms for this $ 55,908
— April 30
tremendous boost to our spring efforts!
—
The PASA board and staff would also like to thank
— $ 30,901
those who have responded to the spring appeal. With the Feb. 28
—
thought of what good food is yet to be harvested on our
—
Passages Farm, lets all work together to reach our
$250,000 goal.
This year our Annual Fund growth is being tracked in a new way. We’ve created our Passages Farm, and we’ll unveil a bit more
of the seasonal operation with each issue of the newsletter. Our Annual Fund meter is a stack of farm crates, which will fill with
the abundance of gifts from the land as we reach for the $250,000 goal!

Four Seasons
continued from page 18
$1,255.25. These gifts combined give a
great boost to the PASA Annual Fund!
Four Seasons has proven that their
interest in sustainability is company
wide. Their state-of-the-art plant in
Ephrata employs numerous green funda-
mentals. They have found significant
ways to reduce pollutants and water
usage, save electricity and fuel, and
decrease their carbon footprint. A com-
mitment to conserving resources and
achieving sustainability is how Four Sea-
sons organizes their business and they
have set a shining example.
PASA is proud to be associated with
Four Seasons Produce and Lady Moon
Farms, and extends its gratitude for their
generous donations and for being cham-
pions of sustainable agriculture. Learn
more about these companies by visiting
www.fsproduce.com and www.lady-
moonfarms.com. n
MORE COMMUNITY GIVING
Lady Moon Farms and Four Seasons Produce have been working together for
over ten years and to celebrate this fruitful relationship, Four Seasons recently
invited Tom Beddard to their plant to enjoy “Lady Moon Day.” Tom and his opera-
tion were honored with a special dinner and unbeknownst to Tom, he was pre-
sented with their first Exceptional Partnership Award.
Tom arrived with a surprise gift of his own, and presented Four Seasons Chair-
man David Hollinger and his wife Debbie with a generous contribution of $12,000
to HOME International.
Debbie Hollinger founded HOME International after visiting India and seeing
the need for better living conditions for orphaned and homeless girls. She worked
diligently to find a way to provide these young people opportunities to learn,
develop, and mature into responsible individuals by giving them a childhood in a
loving family setting, which is more favorable for the care and nurture of all chil-
dren.
Tom’s generous donation to HOME International was motivated by his desire
and commitment to help those who are less fortunate. For those interested in this
noble cause to help orphaned girls in India, visit www.homeinternational.org for
more information.

20
 Rosie & Daniel Nagel Family Roy & Hammer Sletson
Ottsville PA Madisonburg PA
Founder’s Fund Johanna & Brett Nichols Lauren & Ian Smith
A Lifelong Commitment to Sustainability Floyd VA
Anne & Eric Nordell
Aaronsburg PA
Lilly & David R. Smith
All of us at PASA are proud of the growing roster of lifetime members, whose con- Trout Run PA Valerie & Doug Lafferty
tributions are managed with care as part of our Founder’s Fund. There are few Joan & Drew Norman Sparks MD
White Hall MD Melissa & Andrew Smith
things a member could do to symbolize their lifelong commitment to sustainabili-
Claire & Rusty Orner Collegeville PA
ty than to place confidence in the value and availability of PASA itself.
Brookville PA Paula & Brian Snyder
Cass Peterson Centre Hall PA
Flanders NJ Sandy & Gary Sojka
Nitya Akeroyd Jonda Crosby John Ikerd
Michael Phillips Family Middleburg PA
Jeff Zehr Helena MT Columbia MO
Boyertown PA Kennett Square PA Barbara Songer
Andrew Crowley Sarah & Jason Ingle
Suella Pipal Clarion PA
Claudia Albertin Glendale OH Newtown Square PA
Glenn Vernon Pittsburgh PA John A. Stellmack
Kristin Curtis Family Cindy & John Irwin
Loganton PA Pequea PA Greg Reineke State College PA
Newfoundland PA
Kat Alden Salima Adelstein Family Dana Stuchul
Mike Debach Wes Jackson
Bill Torretti Salina KS Warfordsburg PA State College PA
Troy PA
Spring Mills PA Dan Reinhold Genelle Sweetser
Bill Deitrick Family Sukey & John Jamison
Linda & Eugene Aleci Latrobe PA Mill Hall PA Gene Chenoweth
New Columbia PA
Lancaster PA Rita Resick Mifflinburg PA
Dan Desmond Rose Marie Kendall
Val & Scott Alexander Harrisburg PA Hookstown PA Richard Stafford Debbie Swettenam
McConnellsburg PA Somerset PA Linda Humphreys
Melanie & George DeVault Amos King Family Sarver PA
Mary Barbercheck Decorah IA Lititz PA Susan Richards
University Park PA Robert Amsterdam Helen Tangires
David Dietz Barbara Kline Mechanicsburg PA
Jean & Lee B. Bentz Dennis McDaniel
York PA Randa Shannon
Gettysburg PA Rolanda Ritzman Washington DC
Pittsburgh PA
R. Elizabeth Dropp Gary Kendall Phyllis & Mark Terwilliger
Judy & Tinka Berger Wesley W. Ramsey Becky & Don Kretschmann
Huntingdon PA New Berlin PA Honesdale PA
Youngsville PA Family
Katherine Bigler Rochester PA Ardath Rodale Leah & John Tewksbury
Dale & Jack Duff Allentown PA
John Kramb Kelli Lambert Muncy PA
Arlee MT
Orrtanna PA A.J. Bashore II Florence & Anthony Rodale Joan S. & Dennis W. Thomson
Chris Fullerton Danville PA Allentown PA
Linda & Tim Blakeley Warriors Mark PA
Pittsburgh PA
Eglon WV Jo-Ping Lee Jo Rytter Ruth Tonachel
Brian Futhey Steven Gaskey
Anne & Timothy Bock Robert West Towanda PA
Woodward PA Ambler PA
Kutztown PA Saluda NC
Genevieve Uhl
Nancy Gabriel David Lembeck
Jackie Bonomo Carolyn Sachs Woodward PA
Ithaca NY State College PA
Duncan Hayes University Park PA
Martha B. Gallagher Karen & Jan Vollmecke
Lemont PA Don Levan Susan & Don Sauter Coatesville PA
Boalsburg PA Dawn Hasenauer-Levan
Wanda & Preston Boop Bruceton Mills WV
Lamonte Garber Temple PA Althea & William Wagman
Mifflinburg PA Jackie & Tim Schlitzer Family Fort Littleton PA
Lancaster PA Charis Lindrooth
Timothy Bowser Arnot PA
Lyn Garling Michael Ahlert Christopher Wahlberg
Millheim PA Louise Schorn Smith Pittsburgh PA
Rebersburg PA Orwigsburg PA
Michele Briggs & Family Exton PA
Mel Gehman Thomas Littlefield Barbara & Michael Wahler Family
David Fetterolf Peggy & Joseph Schott McVeytown PA
Annville PA Bruce Cappel
Centre Hall PA Lebanon PA
Mifflin PA Sandie & John Walker
Debby & Larry Bright Helen Jean Gent
Oakmont PA Albert Lusk Heidi Secord & Gary Bloss Bloomsburg PA
Floyd VA Miami FL Stroudsburg PA
Janet Goloub Melanie & Fred Wertz
Terra & Michael Brownback Becky & Steve Marks Ann & Kim Seeley Family
Martin Boksenbaum Newport PA
Family Bloomsburg PA Troy PA
Loysville PA Treichlers PA Beth Whiteman
Jeanie & Bill Hass Beth & Ken Marshall Jessica & Shon Seeley Boalsburg PA
Hope & Roy Brubaker Homer City PA Troy PA
Mifflintown PA Bear Creek PA Lucy & Rob Wood
Mena Hautau Martha & Allen Matthews Family Gail & Marcus Sheffer Family Glen Rock PA
Roy D. Brubaker Burlington VT Wellsville PA
Steve DeBroux Roz & James Yannaccone
Julie Hurst
Barto PA Tracy & Jeff Mattocks Liz & Chuck Shenko Family
East Waterford PA Turbotville PA
Bill Heasom Middletown PA Moscow PA
Susan Bullock In Memoriam
Quakertown PA Margaret & Dave Mattocks Daniel Shimp
Rome PA
Bainbridge PA Woodward PA Alan Bullock
William B. Heffner III
Jane & Dick Burlingame
Lawrence von Barann Sue & Tom Maurer Sondra & Ben Simmons Mary Anne & Dale W. Eson
Russell PA
Steelton PA Annville PA Hershey PA Robert A.‘Gus’ Gent
Virginia & Mike Byers
John Heinz Margery McIver
Spring Mills PA
Upper Black Eddy PA Leo Horrigan Permanent Business Partners
Mary Ann Byrne Baltimore MD PASA is also proud of our growing list of Permanent Business
Bobbie Hineline
Pottstown PA Partners, who have made a long-term commitment to support
Tom Ljungman Family Sandra Miller
Sabine & Tom Carey Greensburg PA Jessica & Ralph Jones the organization and our programs.
Spring Mills PA Newburg PA
Ingrid & Bernie Hoffnar Agri-Dynamics Inc Harvest Market
Daniel & Lou Ann Collier Six Mile Run PA Dianne & Kim Miller Family Martins Creek PA Hockessin DE
Berlin PA New Alexandria PA www.agri-dynamics.com www.harvestmarketnaturalfoods.com
Todd & John Hopkins Family
Catherine & Gary Cox Family Orangeville PA Suzanne Milshaw Blackberry Meadows Farm Kimberton Whole Foods
Newtown Square PA Boyertown PA Natrona Heights PA Kimberton PA
Susan & Joel Hubler
www.blackberrymeadows.com www.kimbertonwholefoods.com
Moie & Jim Crawford Slatington PA Ted W. Mitchell
Hustontown PA Levittown PA East End Food Cooperative Nemacolin Woodlands Resort
Kate Hunter
Pittsburgh PA Farmington PA
Barbara Crosby Tom Abell Babs Mumma www.eastendfood.coop www.nemacolin.com
Portageville NY Allentown PA Lemoyne PA
21

Confronting Issues in Farm and Ranch
Land Access, Succession, Tenure and
Stewardship
The future of U.S. agriculture
depends upon the ability of new genera-
tions to establish farms and ranches. For
small- and medium-sized farms and
ranches — comprising 80% of U.S. agri-
cultural land — how land is acquired,
stewarded and transferred are critical
issues.
One of the biggest challenges to farm
entry is access to affordable, secure agri-
cultural land. Young people in particular
often cite this as their biggest obstacle. At
the same time, retiring farmers are failing
to address succession. Governmental pro-
grams are not sufficient to help farmers
and ranchers obtain secure and affordable
tenure, or to help exiting farm families
plan for a meaningful legacy.
Innovative policy and program
responses are necessary to deal with these
challenges. These include nontraditional
land tenure arrangements, for example,
long-term leases, farming on public land,
and incubator set-ups for new farmers.
New partners such as land trusts, inten-
tional communities, and municipal com-
missions can provide opportunities to
improve access, affordability, and prof-
itability for beginning farmers. Exiting
farmers need more assistance on retire-
ment and estate planning, business entity
selection, and transfer of management.
Too often, older farmers feel they must
decide between having enough money to
retire and seeing their farms remain
viable. Even more, they need trusted
advisors who can walk them through the
“soft issues” — goal setting, family
dynamics and communication.
With nearly half of U.S. farmers rent-
ing some or all of their land, landlords
are an increasingly important part of the
picture. Almost 90% of farm landlords
are not farmers. Absentee landowners are
on the rise, and more of them are living
further away from their farm property.
This has consequences for farm tenants,
and for the land.
Farmland tenure is closely inter-
twined with land management. The
conservation behaviors of farmers impact
the nation’s soil, water, and air quality. A
variety of factors influence farm opera-
tors’ decisions to adopt conservation
practices; among them are economic
incentives, farm operator attitudes, and
tenure status. Renting land can be a dis-
incentive to adopting certain conserva-
tion practices. Both tenants and
landlords need improved policies and
assistance to encourage conservation
practices on rented land. Landlord educa-
tion, conservation easements, and incen-
tives for longer-term rentals and
share-leasing could improve land stew-
ardship and reward both landowner and
tenant.
FarmLASTS Project
These issues are being addressed by
the FarmLand Access, Succession, Tenure
and Stewardship (FarmLASTS) Project.
FarmLASTS is a national research, educa-
tion and outreach project supported by a
grant from the USDA to the University
of Vermont.
The project focuses on new and suc-
cessful approaches that foster farm entry,
succession and stewardship. Project part-
ners include academics, agency staff and
nonprofit practitioners from across the
country. They are exploring best practices
and new ideas for acquiring, holding, and
passing on agricultural lands. Learnings
from project will be shared through pub-
lished reports and an online Extension
manual. FarmLASTS will host a national
conference in Denver, June 10–11, 2009.
For more information visit www.farm-
lasts.org or contact Kathy Ruhf, project
co-director at kzruhf@verizon.net. n

Buy Fresh Buy Local® Chapters “unusual” (but delicious!) for lunch. Our Buy Fresh Buy Local®
chapters do the crucial “on the ground” outreach work to help con-
continued from page 5
sumers understand what eating local can mean — for their palates,
their health, their communities and their quality of life. And they
marketing. Responsibilities include: operating a BFBL Partner pro-
eat well while they’re at it! Won’t you get involved with a local chap-
ter this year? n
gram for local farms and other local food providers; verifying new
listings, posting events and managing other content on BuyLocal-
PA.org; promoting local food through a printed guide, e-newsletter, ADVERTISEMENT
local press releases and/or local events; and securing the necessary
financial and personnel resources to get all of this work done. As
coordinator of the Buy Fresh Buy Local® program in Pennsylvania,
PASA provides many resources to help a local chapter succeed, with
perhaps the most important assistance being access to the network
of existing chapters already doing this work in their own regions.

Why Help Start a New Chapter

(or get involved with an Existing Chapter?)
There are still millions of eaters in our state who haven’t thought
much about where their food was grown, who grew it, or how it was
grown. But more and more people are beginning to ask these ques-
tions, whether prompted by a food recall, a family medical problem,
another Michael Pollan article, or a colleague eating something

22
 Penn State Launches Community Garden
with 98 Garden Members!

Penn State University in State College, PA recently opened a Community Garden. The plots are rented by community members, as well as
Penn State students and staff.

By Allison Shauger
On Saturday, April 18 just over the
hill from the Center for Sustainability on
Penn State’s campus in State College, the
Penn State Community Garden had its
kick-off event for the 98 garden plot
members. With student leadership and
faculty support, the garden was organized
to enable students and community mem-
bers to join for only a $30 membership
fee (including a $10 security deposit) for
one year of plot access complete with
cooperatively shared tools, a water
source, and workshops on growing
organically.
The community garden plots were
advertised through Penn State list serves,
tabling, flyers around town, and on a few
websites. Within one week, all 98 slots
were reserved and there is currently at
least a 30-person waiting list! 40% of the
plots were designated to students and the
remaining 60% were open for communi-
ty members. Plots were assigned first
come, first serve, but in order to confirm
membership in the community garden,
participants had to fill out a short appli-
cation that served as a gardener agree-
ment.
The University has generously funded
a stipend for a summer intern, Seth Bom-
gardner, treasurer of the Sustainable Ag
Club, so that garden members will have a
go-to person holding about 10
hours/week of “office” hours. Seth will be
keeping the water buffalo filled, assisting
with questions, and coordinating sum-
mer workshops on transplanting, Integra-
tive Pest Management, etc.
The well-organized kick-off event
included a session on rules and guide-
lines, planning and planting your garden
plot, and introduction to organic garden-
ing. With collaboration between commu-
nity members, undergraduate and grad-
uate students, and College of Ag Sci-
ences faculty and administration, this
garden can’t fail! Plans for the future
include getting a bike rack installed, a
proper tool shed, a fence around the
perimeter to keep ground-hogs and the
like out, access to compost, and another
water buffalo with an improved irriga-
tion system (as opposed to the hand
watering that will be necessary this first
season). n
The community garden was
begun to enable students
and community members
to join for a $30 member-
ship fee for one year of plot
access complete with
shared tools, a water source
and workshops on growing
organically.

23

Prosperous Partnership
Two young farmers share their introduction to farming
By Kristen & Nate Johanson,
PASA members
Nate and Kristen Johanson of Wolf Lake
Farm are new farmers entering their second
season raising pastured poultry. This is their
story, which they shared at the 2009 PASA
conference, detailing how they formed a
unique arrangement with existing farmers
that enabled them to start farming without
buying a farm.
Both Pittsburgh natives, we were liv-
ing in England for a couple of years
where Nate was designing toys for chil-
dren with special needs. We had chosen a
vegetarian lifestyle after learning about
the horrors of factory farming. For health
reasons we began to consider adding
meat into our diets again but were unsat-
isfied with the selection of naturally-
raised meat available.
We visited Pittsburgh in the fall of
2007, and discovered Kristen’s mother,
Jeannette, and her partner, Gerry had
become involved in the local food move-
ment in the region. Gerry had just visited
Joel Salatin’s farm in Virginia and shared
a copy of his book, “You Can Farm.” We
were becoming increasingly unhappy in
England and Gerry made a suggestion
that we should start farming. At the time,
we knew nothing about farming and
thought he was joking. Little did we
know that he had planted a seed.
After returning to England, we did a
lot of thinking. We began to research
alternative farming methods and ordered
all of Joel Salatin’s books. We found Joel’s
description of the symbiotic nature of
raising animals together on pasture so
inspiring. Within a few weeks we decided
to return to Pittsburgh to start a farm.
We had several ideas of things we’d
like to raise/grow on our farm, but decid-
ed to start with pasture-raised poultry.
In reading Salatin’s books we learned
that poultry was good for beginners who
want to make a living farming. This was
important to us since we didn’t have a
lot of the necessary farming skills and we
wanted to start with something that
had the potential for success during our
first season.
We moved back to Pittsburgh in
December 2007 and began to share our
plans with friends and family. We learned
about PASA and saw that the annual
PASA conference was coming up and
thought it would be a great place for us to
24
The farmers, Kristen and Nate Johanson.
start. We attended the conference in Feb-
ruary and learned a lot all the while mak-
ing great contacts. We attended a
pre-conference track titled “Hands on
Pastured Poultry” which was held at Eli
Reiff ’s farm in Mifflinburg. We learned
how to slaughter and process chickens
with Eli and spent time building a pas-
ture pen with Jean Nick and Tom Col-
baugh.
Our first PASA experience was amaz-
ing and we left inspired and motivated to
make our dream a reality. We knew that
we were unable to buy a farm and hon-
estly, were not ready to make that kind of
a commitment. We had heard the story
of the young folks at Blackberry Mead-
ows Farm in Natrona Heights, who pur-
chased the farm from the owners who
were ready to retire. They spent a season
working alongside the owners while tran-
sitioning to owning and running the
farm themselves. We found their story to
be very inspirational as it made us feel
like we might really have a chance at
making this happen.
Our hope was to find a farm owner in
need of some help and who would be
willing to let us use a small portion of
their land in exchange. We composed an
ad stating that we were a young couple
looking for small acreage to start our own
natural, pastured poultry operation. We
posted the ad on PASA’s Western region
discussion group, as well as on Craigslist
and in the Horse Trader.
To our surprise, we immediately got a
call from Kim Miller, past president of
the PASA board of directors. He invited
us to come to his farm in New Alexandria
(Westmoreland Co.) and meet with he
and his wife, Dianne. They gave us a tour
and then we sat down together and
shared our stories.
The Millers had been raising grass-fed
beef as well as small batches of pasture-
raised chicken. They explained their
commitment to helping new farmers and
invited us to use their land, tools, equip-
ment, poultry experience and even their
existing customer base. Our jaws almost
hit the floor. We really felt as though this
was meant to be and were incredibly
grateful for the opportunity. Dianne sug-
gested we begin by composing a letter of
understanding outlining the terms of our
arrangement. The four of us then
bounced it back and forth until it was
something we were all in agreement with.
Our poultry operation was to be our
sole responsibility. We had use of any
tools and equipment but were responsible
for maintenance and upkeep as well as
replacing fuel, etc. We also made a point
of stating that our education as beginning
farmers would not rely on a shoulder-to-
shoulder learning arrangement but rather
a more independent process of “limited
mentoring”. We didn’t want to be too
much of a burden on the Millers and
were prepared to make our own mistakes
and learn our own lessons. And that we
did!
And so we began our first season of
farming. We were really lucky to find that
a house just 400 feet from the farm was
available for rent. This meant that we
would be close to the farm and able to
walk back and forth throughout the day.
We received our first batch of baby chicks
as nervous new parents. Of course we
were extra careful and attentive with our
first batch, spending every minute with
them. That quickly changed with the fol-
lowing batches as our workload increased
and our spare time decreased.
We raised over 1,200 broilers, 100 lay-
ing hens and 26 turkeys our first season.
We learned much and our mistakes were
many. We learned quickly about the true
meaning of being a farmer. Stress, worry,
exhaustion and the weight of responsibil-
ity were all experienced heavily. We got to
know Mother Nature on a very close and
raw basis.
The Millers often joke about the fact
that in our first season we experienced
almost every extreme weather-related
occurrence. We had a wet spell resulting
in several late night heavy rainstorms
with flooding where we had to run out
and put straw down in the pens to keep
the broilers dry. We had a dry spell where
there was hardly a blade of green grass to
be seen. We had two major windstorms
with 70-90 mph winds, which had their
way with our mobile henhouse forcing us
to repair and rebuild, twice.
In addition to gleaning from the
Millers’ experience, there were farmers
like Tom Colbaugh from Happy Farm
who were generous enough to take our
frantic phone calls and offer their advice.
And we really cannot say enough about
Kristen Johanson with their first batch of
broilers and laying hens.
the Fertell Company’s products as well as
their employees. Both Jeff Mattocks and
Don Brubaker have been very giving of
their time and always have answers and
suggestions for every question we throw
their way.
Our arrangement with the Millers
worked well. They were there to answer
questions and offer advice as well as offer-
ing their time and hands when it came
time for the hard work of butchering.
They were always mindful not to step in
unless we asked their opinion enabling us
to learn on our own.
Kim and Dianne often had jobs that
needed completed around the farm,
which allowed us to earn extra money
when time allowed. Nate is particularly
handy and great at repairs and we were
available to look after things when they
went away. The Millers had access to all
of the chicken, turkey and eggs they
desired and even helped us out by selling
some at church. By far, we made out the
best in all of this. We had access to a
beautiful farm where we were free to
learn and enjoy our experiences. We
couldn’t have asked for better ‘mentors’ or
for a better situation.
We were fortunate to have a variety of
outlets for selling our chicken. We sold a
large percentage off the farm. The advan-
tage to chickens sold off the farm is that
they don’t require special bagging and
freezing. The rest were shrink wrapped
using Cryo-vac bags and frozen. We also
sold our chickens through connections
25
with other PASA members like Don
Kretschmann’s CSA as well as a buying
club run by Carrie Hahn. The rest of our
chickens were sold though friends and
family.
By the time the season was almost
over our freezers were full of chickens and
we knew we had some marketing to do.
We searched for farmers’ markets that
continued late in the season and found
opportunities at the Ligonier Farmers’
Market and the Farmers@Firehouse mar-
ket in the Strip District of Pittsburgh.
This time around, we spent the winter
lining up additional selling opportunities
for this season including Blackberry
Meadows’ CSA and a new farmers’ mar-
ket at Phipps Conservatory.
The farm is currently for sale, as the
Millers have purchased a larger farm in
Ligonier to better accommodate their
cattle. We will spend our second season
here while shopping for farms and con-
templating our next move. This season,
however, we made an amendment to the
agreement that for every $5,000 we
make, we’ll pay them $100 to help defray
costs of electricity, wear and tear on tools,
etc.
As we enter our second season we can’t
help but think of how far we’ve come and
how much we’ve learned and accom-
plished in one year. We are in a better
place in that we have some experience
now and we’re sure that we want to con-
tinue as farmers. Financially, we are not.
We are incredibly lucky that we have
some family members who deeply believe
in what we’re trying to achieve and may
be interested in investing in farmland.
Our hope in telling our story at the
PASA conference (and now in the
newsletter) was to inspire and encourage
others. We wanted those who had an
interest in farming to see that there are
options.
During our presentation several peo-
ple stood up stating that they had farms,
which they were willing to share and sev-
eral people there were looking for
arrangements similar to ours. We want
people to know that you don’t have to
make a huge investment to get started.
There are many opportunities out there
— you just need to ask.
For more information contact Kristen
and Nate Johanson at 724-668-8772 or
wolflakefarm@gmail.com. n
Editor’s Corner

The Grapevine
by Michele Gauger

n USDA Rural Development

Value-Added Producer Grant
The Rural Business-Cooperative Ser-
vice (RBS) announces the availability of
approximately $18 million in competi-
tive grant funds for fiscal year (FY) 2009
to help independent agricultural produc-
ers enter into value-added activities.
Awards may be made for planning activi-
ties or for working capital expenses, but
not for both. The maximum grant
amount for a planning grant is $100,000
and the maximum grant amount for a
working capital grant is $300,000.
You can check rural eligibility for
business programs at the following web-
site: http://eligibility.sc.egov.usda.gov/eli-
gibility/welcomeAction.do
For further information about this
program, please contact Bernard Linn,
USDA Rural Development, Bernard.
Linn@pa.usda.gov or 717-237-2182 or
Dane Bowerman, USDA Rural Develop-
ment, Dane.Bowerman@pa. usda.gov or
717-237-2283.
NEW BOOK AVAILABLE
Deeply Rooted: Unconventional
Farmers in the Age of Agribusiness
A century of industrialization has left our
food system riddled with problems, yet for solu-
tions we look to nutritionists and government
agencies, scientists and chefs. Author Lisa
Hamilton asks: Why not look the people who
grow our food?
In the book she profiles three unconvention-
al farming families in rural America who repre-
sent a change in the way we should think about food and agriculture. She explores
how farmers have been pushed to the margins of agriculture and transformed
from leaders to laborers. The case is made that in order to correct what is wrong
with the food system we must first bring farmers back to the table.
“The food revolution taking place in this country cannot be truly successful
without an agricultural revolution. We must inspire our farmers and create millions
more of them. The extraordinary farmers Lisa Hamilton profiles Deeply Rooted
embody the future of American agriculture,” according to Alice Waters. Stay tuned
to a future issue of Passages for a book review by PASA Intern Katie Poppiti about
this new book!

nuts; mushrooms; honey products; and technical assistance is available to help

forest products.
n Winter
The application deadline is July 31
Harvest and more information can be found at
Handbook the PA Department of Agriculture’s web-
Eliot Cole- site — www.agriculture.state.pa.us or by
man, author of calling Jared Grissinger at 1-888-
The New PAGrows.
Organic Grow-
er and Four n Conservation Assistance —
Season Harvest Helping People Help the Land
has a new book, The Winter Harvest Are you thinking about developing or
Handbook. This book provides an update improving the grazing system on your
to his ongoing efforts to extend the grow- farm? Would you like to establish more
ing season. Visit your local bookseller to pollinator habitat on your land? Are you
get your copy. interested in transitioning your farm to
organic production? If you are thinking
n Path to Organic Program about any of these things the Natural
The program offers funding to eligible Resource Conservation Service (NRCS)
for-profit enterprises that produce farm is available to assist you. The NRCS is a
commodities, including agricultural, hor- branch of the USDA that has a long his-
ticultural, aquaculture, vegetable, fruit tory of working with producers to
and floricultural products; livestock and address their specific concerns or improve
meats; poultry and eggs; dairy products; the overall condition of their land. Free
you apply conservation practices like
cover crops, buffers, crop rotations, com-
post facilities, field borders, pasture
planting, and numerous other conserva-
tion activities.
Financial assistance is available to help
reduce the cost of implementing the con-
servation practices for both organic and
non-organic producers through the Envi-
ronmental Quality Incentive Program
(EQIP) and Agricultural Management
Assistance (AMA) programs. For 2009,
farmers interested in transitioning to
organic farming, or who are already certi-
fied organic, can apply to a special EQIP
organic farming option. Farmers should
apply immediately to be considered for
funding in 2009. For more information
about NRCS assistance, contact your
local NRCS office at http://offices.sc.
egov.usda.gov/locator/ or go directly to
the PA NRCS webpage www.pa.nrcs.
usda.gov/Farmers/index.html.

26
PASA Membership Please clip this application and return with payment to:
PASA Membership, PO Box 419, Millheim, PA 16854
& Contribution Form or join online at pasafarming.org

As a member you will receive these benefits:

• A subscription to our bimonthly, Passages newsletter
• Discounted admission to our annual conference, field day & intensive
learning programs
• Invitations to other special events, such as membership potlucks & Lifetime Memberships &
Harvest Celebration dinners Permanent Business Partners
• Free classified ad and discounted display advertising in Passages
Contributions for Lifetime Memberships & Permanent Business Part-
• Voting privileges for board of director elections & bylaws nerships will be managed with care, sustaining both the ongoing
• Membership networking opportunities regionally & via PASA discus- membership as well as the long-term future of PASA. There are few
things a member or business could do to symbolize their lifelong com-
sion groups mitment to sustainability than to place such confidence in the value
• Annual membership in the Good Food Neighborhood™ program for and viability of PASA itself.
consumers (separate online registration required) Sustaining Lifetime Member $ 1,200
Please complete the Family/Farm Membership field at lower left
• Discounts on Buy Fresh Buy Local® partner fees (coordinated through
local chapters)
Permanent Business Partner $ 3,000
• Assistance with Food Alliance sustainable certification (if applicable) Please complete the Nonprofit/Business Membership field at lower left
• Act 48 credits are available for educational events
SUBTOTAL $
• Event promotion via our website & newsletter
• The satisfaction of knowing that you are helping to sustain agriculture
in your region

Become a PASA Member Gift Membership

Name In addition to your own membership, you may give PASA membership
to a good friend, family member, business associate or other worthy
Company/Farm recipient on an annual or lifetime basis…a gift that keeps on giving!
Student $ 15
Address
Individual $ 45

City State Family/Farm $ 60

Lifetime Sustaining Member $ 1,200
ZIP+4 County
SUBTOTAL $
Home Phone Work Phone Name(s)

E-mail Address

City
Web Address

State ZIP+4

Are you farming: NO YES — how many acres: Telephone E-mail

How did you learn about PASA:

PASA Membership Levels Payment SUBTOTALS

$
CONTRIBUTIONS
Student $ 15
Annual Fund $ .............................
Individual $ 45
Arias M. Brownback Scholarship Fund $ .............................
Family/Farm Please complete field below $ 60

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.
Check Make check payable to PASA Total amount due
Credit Card Complete below $

$ 100 Card No.

Nonprofit Please complete field below

$ 150 Exp. Date

Business Please complete field below VISA MasterCard Discover
Please list up to two additional people associated with your business to receive individ- Cardholder Name
ual membership privileges.
Signature

PASA is a registered 501 (C) 3 organization and contributions are tax exempt. The offi-
cial registration and financial information of Pennsylvania Association for Sustainable
SUBTOTAL $
Agriculture may be obtained from the Pennsylvania Department of State by calling toll-
free, within Pennsylvania, 800-732-0999. Registration does not imply endorsement.

27
Classified Ads/Employment
FOR SALE
FOR SALE — Automatic coop door. Installs on
existing coops. Keeps nighttime predators away.
Opens when the sun rises, closes at sunset. Oper-
ates on 110 VDC or 12VDC. $129.95 www.poul-
trybutler.com.
FOR SALE — Michelle is a Jersey cow bred to an
Angus to calve in August — pregnancy con-
firmed by our vet last week. She was our family
milk cow for several years, then this year raised 6
foster calves for us. She has perfect manners, a
quiet disposition, no health problems whatsoev-
er, thrives on pasture. Stays behind electric rope.
Leads, ties. Machine or hand milks. Has never had
milk fever, calving trouble, or mastitis. Knows how
to mother and nurse her own calves (a rare talent
in modern dairy cows!) She originally came from
Butterworks Organic Farm in VT, and is now 12
years old. $1100. Caroline and David Owens,
Owens Farm, Sunbury PA caroline@owensfarm.
com 570-286-5309 570 898 6060.
FOR SALE — dairy cows, we have a milking
Shorthorn cross, a registered Jersey & 3 Holsteins.
Call David Rice 814-832-3755.
FOR SALE — 2 Registered Scottish Highland
Bulls for Sale
(1) 3 year old Bull — Proven breeder — great
bloodline and conformation, produces lots of
heifers — $2500
(1) Yearling Bull — Great bloodlines, great con-
formation — $1,800. If interested please email
farmernonie@gmail.com for more information.
Located in Rhode Island.
FOR SALE — Alpacas!!! Great foundation herd of
6 alpacas: 3 bred females—2 white (Hemingway
line), 1 medium brown (bred to an El Nino son!);
1-year old silver-grey female; 2-year old rose-grey
male; 1 black gelded guard/friend. All have great
personalities and wonderful fiber. Start your farm
or add some new lines to an existing herd. E-mail
Debbie Rozelledebbie32065@hotmail.com or
call 570-539-4074.
FOR SALE — cheeses. Berkshire Farmstead
Creamery, LLC CSA and Market Seasons are com-
ing! PCO certified farmstead cheese- seven vari-
eties available including Cheddar, Colby, Jack,
Farmers, Gouda, Mozzarella, Swiss, Muenster, and
Feta. All varieties available both as raw milk and
pasteurized. Specialty flavored varieties includ-
ing smoked cheddar, smoked mozzarella, Hot
pepper Jack, garlic Colby, vegetable Colby, and
others available as well. Special wholesale pricing
starts at $5.00 per pound for bulk blocks on
orders over 100 pounds, free delivery to most
areas available. Have your own cows? Custom
processing of your milk is our specialty! Contact
Michelle at Berkshire Farmstead Creamery for
additional information phone (888) 6-CHEESE or
email michelle@organicdairyland.com
FOR SALE — Navajo-Churro sheep for sale. 10
total, 2 rams 8 ewes. 1 ram and 2 ewes are regis-
tered, the rest can be once they are 18 months
old. Completely grass fed. Call Jeffrey @ 570-595-
7748 if interested.
FOR SALE — WVO & filtration unit. Approximate-
ly 165 gallons of unfiltered WVO included with a
new (still in the box) filtration unit with transfer
pump unit $350 for the 2 units. (Over $450 new)
and pick up the WVO for free with purchase of fil-
tration/pump system. Call 814-577-2707.
FOR SALE — Potatoes. Rippling Brook Farm in
Sligo, PA, has certified organic fingerling potatoes
available for CSAs looking to diversify early
boxes. Two varieties, French and Russian Banana.
$2.50/3 lb bag. Delivery available. Call Zeb at 814-
603-1022.
FOR SALE — 2009 Dairy Kids for sale Jefferson
County — Alpine, Toggenburg, LaMancha kids
with Nubian sire. Grazing on organic pastures.
From licensed, inspected dairy farm. Great doel-
ings for dairy. The wethers (fixed males) make
great pets or weed-cleaners or can be cart-
trained. All kids disbudded, C&D/T-vaccinated,
and wormed. All kids are handled daily, sweet
and friendly. One intact buckling should be as
prolific as his sire and he’s a beauty. Buy siblings
— get a deal! $125 doelings $150 buckling $100
wethers. For info and pictures: http://Paradis-
eGardensandFarm.com. Email: ParadiseGarden-
sandFarm@comcast.net.
FOR SALE — High quality compost. $30/cubic
yard. Contact Preston Boop, Briar Patch Organic
Farms — 570-966-1658 or pboop@unionco.org.
FOR SALE — Penns Valley Farmette in Centre
County for sale. 3000 sq. ft. farmhouse with fully
equipped in-law apartment. 22 acres. Hay fields,
pond, barn, warehouse, shop, etc. A rare find! Pris-
tine, scenic views. Additional hay fields available
for rent. $569,000. 814-349-4484. For pics
www.flickr.com, keyword, wcfarmette.
FOR SALE — Farmette in Tioga County. Beautiful
restored 4-5 bedroom home with two fireplaces,
open floor plan, hardwood floors, huge kitchen,
one bedroom attached apartment for additional
income. Large barn for horses, goats or cows, milk
house, retail store (high tourist area). Large out
buildings for heifer shed, or machinery, 2 car
garage, etc. 570-439-6904.
FOR SALE — Sustainable living in Hawley, PA,
Pocono mountains one mile from Lake Wallen-
paupack. Great private location, in town with
almost 1/2 acre to grow your own vegetables,
flowers and herbs. Root cellar in basement. One
BR with an open floor plan, custom kitchen with
granite counter tops, hardwood floor, lots of sun
in the winter and shade in the summer. One car
garage and small garden shed. Taxes under $500
per year for a permanent resident. $150,000 firm
28
607-657-8644 or email Roberta Holcomb rhol-
comb@ptd.net SUBJECT: Hawley House
FOR LEASE
FOR LEASE — Horse Facilities for Lease on 200
acre Farm in Stockton, New Jersey (45 minutes
from Philly, 75 NYC) Includes: 2 horsebarns; one
with 11 large box stalls, tackroom, wash stalls and
attached one bedroom apartment; one with 5
stalls, washstall and laundry/bathroom facilities.
Outdoor and indoor arenas (indoor is 200’ x 71’
with automatic sprinkler system). Eight paddocks
and hay storage. Owner lives on premises and is
starting a Grass-fed beef operation, I also grow
our own hay. I would love to lease this facility to a
rehabilitative operation/organization, but would
also be happy to have horse people who are like-
minded and support Sustainable Agriculture. I
have been running the farm for eight years.There
is other housing on the farm subject to availabil-
ity. (Currently, one cottage and possibly a flat
available in May). Please send inquiries to: Jean-
marie, tullamorefarms@yahoo.com.
WANTED
WANTED — Young milking or about to freshen
doe. Prefer purebred Saanen, Alpine or Toggen-
berg. Contact Annemarie Yoder DVM, 610-683-
3882.
WANTED — We are looking for feeder pigs. Open
to several different breeds. Email me with that
you have and how many are available. John
Place, Keepsake Farm & Dairy — john@keepsake-
farm.com.
WANTED — Looking to purchase a registered
Large Black gilt and two registered Large Black
feeder pigs in early August. If anyone will have
Large Blacks ready at that time please email
Heather Wargo at hsshall@yahoo .com to discuss.
I will travel from Potter County to pick up.
WANTED — Looking to rent between 20-30
acres of pasture in the Broadway/Timberville/
Singers Glen/New Market area of Shenandoah
Valley for cow/calf pairs. Shade and water source
needed. Will pay between $50-$75/acre for the
right situation. Call Tad Williams 540-810-8648.
WANTED — To lease or long term rent 40-
200acres of land for pasture, house or living quar-
ters preferred. Anywhere in Eastern PA/New
Jersey. Leave message at 570-730-0083.
WANTED — cabinet style used chicken egg incu-
bator/hatcher. Contact J. Reisinger 717-582-2101.
WANTED — Looking for small apartment/cot-
tage/cabin to rent (will consider buying) in Lan-
caster County, PA area. Will consider other areas
of PA. Single person with no children and no pets.
Please reply to Nancy at nancyhiker@yahoo.com.
Classified Ads/Employment
EMPLOYMENT
GOAT DAIRY FARM HELP — Shellbark Hollow
Farm, two positions available weekdays & week-
ends. Daily care of Nubian goats; feeding, clean-
ing stalls, pastures, barn areas. Milking operator;
assist with duties of milking operation, prep &
set-up, milk by machine (at time by hand), clean,
sanitize & maintain milking equipment. As need-
ed tasks include cheese delivery, pick-up supplies
& perform general farm maintenance. Contact
Pete Demchur, 610-431-0786 or shellbarkhol-
low@aol.com.
DAIRY FARMER — The Kimberton Hills Dairy is
looking for an experienced dairy farmer to run
our organic grass fed dairy operation. The dairy
currently sells organic raw milk to local families,
health food stores, and the Seven Stars yogurt
company. Our farm is situated in the rolling hills
of Chester County, PA and is part of Camphill Vil-
lage Kimberton Hills, a 432-acre farming and craft
community that includes adults with develop-
mental disabilities. In addition to our dairy we
tend a 200 member CSA, orchard, apiary, wood-
lands, wood fired bakery, coffee shop, craft work-
shops and 17 life-sharing households. For more
information, please visit our website at
www.camphillkimberton.org or call us at 610-
935-3963.
ADVERTISEMENT
APPRENTICESHIP SOUGHT — I am currently a
foundation grant-writer at American Farmland
Trust in Washington, DC. I grew up working on a
small family farm/vineyard in the Connecticut
River Valley, and am hoping for the opportunity
to grow my skills as a farmer and land steward as
agriculture is a career I’d like to pursue long-term.
My experience ranges from coordinating plant-
ings of tomatoes, peppers, flowers, cucumbers
and other row crops, to tending rows of both
table and wine grapes, to wheel harrowing fields
of sweet corn. Although I do not have experience
in livestock farming, I am interested in learning
about it and would welcome both the opportu-
nity and the challenge of learning a set of new
skills. The one caveat is that it is necessary that I
stay in Washington, DC until August 2009. I am
looking for a one or two year apprenticeship
starting in mid-August or early September 2009.
Please contact me at greg.plotkin@gmail.com or
202-997-3320 with any questions you may have.
I have references available and can provide you
with a resume if you’d like.
FARMER WANTED — The Farm School at Snipes.
We are an 80 member CSA in Morrisville PA look-
ing for a farmer for the 2009 season. Experience is
not necessary but interest in farming is. Write to
Brad at smilebefree@hotmail.com.
29
BIODYNAMIC APPRENTICESHIPS — Biodynam-
ic Agricultural Apprenticeships: The Sankanac
CSA is a 200 member Demeter Certified farm
located in Chester County, PA. We grow over 40
crops and tend a herd of mixed livestock. Now
accepting applications for our 1–2 year Appren-
ticeship Program that integrates hands-on prac-
tical training with a solid theoretical study of
Biodynamic Agriculture. We can also accommo-
date 1–3 month summer interns or 1-year
interns. For info, visit our website at www.cam-
phillkimberton.org or call us at 610 935 3963.
ESTATE GARDENER — Senior Estate Gardener
needed for large certified organic farm in
Loudoun County, Virginia. Specialist skills and
training in organic fruit tree husbandry, propaga-
tion and apiculture essential. Responsible for the
maintenance of extensive landscape gardens
and a few houseplants. Send resume to recruiter-
now@live.com or fax 540-592-7093.
POSITION SOUGHT — Able to be an Apprentice,
Farm Laborer or Farm Hand on an Organic or Nat-
ural Farm. I live in Montclair NJ, but want to move
to PA. I am a low voltage electrician, am good
with hand tools and speak some Spanish. Look-
ing for room, board and a stipend. Email Neil Lori
at telesupplyrepair1776@yahoo.com and goso-
larnj@yahoo.com.
ADVERTISEMENT
Calendar
July
JUL 14 — PASA Field Day, Successful Restaurant
Sales: Custom-Tailoring Your Product, Shipping
& Service. Bethlehem, Lehigh Co. 10am-3pm.
Register online at www.pasafarming.org/our-
work/educational-outreach.
JUL 14–16 — Plasticulture 2009, Ramada Inn
and Penn State University, State College, PA. Visit
www.plasticulture.org.
JUL 15 — Spoutwood Farm Center, Inc.’s Back-
yard Farming Series. Backyard Beekeeping with
Dave Papke, Master Beekeeper, YCBK. For details
visit www.spoutwood.org or email edu@spout-
wood.org, 717-235-6610.
JUL 18 — PASA’s Western PA Annual Summer
Farm Tour. 10am-4pm. Details will be coming,
contact Mia Farber at mia@pasafarming.org or
412-697-0411.
JUL 21 — PASA Field Day, Diversifying Your Farm
with Small Grains. Washingtonville, Montour Co.
10am-3pm. Register online at www.pasafarm-
ing.org/our-work/educational-outreach.
JUL 28 — PASA Field Day, Controlling Cucurbit
Pests on a Diversified Farm. Muncy, Montour Co.
6–8:30pm. RSVP by contacting Michele Gauger
at michele@pasafarming.org.
JUL 29 — Professional Recyclers of PA (PROP)
Program, Recycling 415 – Youth Education. Con-
tact Amy Carlotto Zuckett, azuckett@proprecy-
cles.org, 814-742-7777.
JUL 29 — 19th Annual PROP Recycling & Organ-
ics Conference, Scranton Hilton. Visit www.pro-
precycles.org or contact Amy Carlotto Zuckett,
azuckett@proprecycles.org or 814-742-7777.
JUL 30 — Vermicomposting Goes to School,
PROP’s 19th Annual Recycling & Organics Con-
ference, Scranton Hilton. Visit www.proprecy-
cles.org or contact Amy Carlotto Zuckett,
azuckett@proprecycles.org or 814-742-7777.
JUL 30 — Kneading Conference. For more infor-
mation & to register visit www.kneadingconfer-
ence.com
JUL 31 — PASA Field Day, Sunflower Oil: Non-
GMO Alternative Energy for Sustainable Farm-
ing. Kutztown, Berks Co. 10am-3pm. Register
online at www.pasafarming.org/our-work/edu-
cational-outreach.
August
AUG 2 — PASA’s Second Ever 100% Grass Fed
Beef Cook-off Challenge at the Glasbern Inn,
Fogelsville PA (Lehigh Co.). Does your beef make
the cut? To register visit www.pasafarming.org.
AUG 18–20 — PASA Intensive Learning Pro-
gram: Advanced Cheesemaking with Peter
Dixon. Everett, Bedford Co. Register online at
www.pasafarming.org/our-work/educational-
outreach.
AUG 18–20 — Ag Progress Days sponsored by
Penn State University College of Ag
Sciences.Visit http://apd.psu.edu.
AUG 20 — Spoutwood Farm Center, Inc’s Back-
yard Farming Series, Preserving Summer’s Boun-
ty with Heather Woodward of Spoutwood CSA.
For details visit www.spoutwood.org or
edu@spoutwood.org, 717-235-6610.
AUG 26 — Women in Agriculture Event, Tractor
Maintenance Workshop. Josie Porter Farm,
Stroudsburg, PA. 10am-2pm, $15 includes lunch
& materials.Visit http://wagn.cas.psu.edu/Calen-
dar.html for a full listing of events & to register.
September
SEPT 12 — PASA Field Day, Plant Your Own Gin-
seng Patch, Brookville, Jefferson Co., 10am –
4pm. Register online at
www.pasafarming.org/our-work/educational-
outreach.
SEPT 25 — PASA Field Day, Transitions: Coming
Full Circle on a Third Generation Diversified Fruit
Farm. Boyertown, Berks Co. 10am-3pm. Register
online at www.pasafarming.org/our-work/edu-
cational-outreach.
February 2010
Feb 4–6 — PASA’s 19th Annual Farming for the
Future Conference, Penn Stater Conference Cen-
ter, State College, PA.
PASA Educational Outreach Events
Visit www.pasafarming.org and watch your mail-
boxes for the print calendar mailed in April for up to
date details on our summer & fall events.

ADVERTISEMENT ADVERTISEMENT

• Materials reviews
• Quarterly Organic Matters Newsletter
• Workshops and field days
Contact us for a free info pack or to speak to
one of our certification specialists.

ASSURING the INTEGRITY of ORGANIC PRODUCTS

106 School Street, Suite 201 • Spring Mills PA 16875
814-422-0251 • pco@paorganic.org • www.paorganic.org

30
 A Few Scenes from
Summer Farm Start

1 2

3 4 5

1. Patisserie Desserts by our friends at Wegmans

Food Market provided a sweet ending to the
Four Seasons Sells! evening.
2. A wonderful surprise for the guests was State
Representative Mark Keller taking over as guest
auctioneer for the Dinner in Your Home by Chef
James Woltman auction item.
3. Guests enjoyed posters profiling many of the
farms that provided the evening's local food.
4. One of fourteen expertly prepared dished was a
warm potato salad made with Laurel Vista Farms
Somerset Spuds.
5. Dinner in Your Home by Chef James
Woltman was such a popular item, we
had two winners! Pictured here are win-
ners State Representative David Kessler
(left) and PASA Board President Kim
Seeley (right).
6. The phrase “stack ‘em high and watch
‘em fly!” comes to mind at the many pal-
lets of Lady Moon Farms organic pro-
duce on hand in the Four Seasons
Produce warehouse for the Earth Week
promotion.
See articles on page 18.
6

31
 Non Profit Org.
Pennsylvania U.S. Postage
Association for PAID
Sustainable Agriculture State College, PA
Permit No. 213
PO Box 419 • Millheim, PA 16854-0419

2OO9 Educational JULY

July 10
SEPTEMBER
September 12
Outreach Calendar Wednesday, 10am–6pm
INTENSIVE: Learning Program
Saturday, 10am–4pm
Quiet Creek Herb Farm /
The 2009 Educational Outreach season is well underway, included Hands-On Biodiesel Production Eric Burkhart
is a listing of the Field Day and Intensive Learning Programs still to Location TBD Plant Your Own Ginseng Patch
Brookville, JEFFERSON Co.
come. Compete details of each event, directions and registration infor- July 14
mation is available at www.pasafarming.org. Tuesday, 10am–3pm September 25
Liberty Gardens / Jeffrey Frank Friday, 10am–3pm
Field Day Reporters — Do you listen care- Successful Restaurant Sales: Frecon Farms
Custom-Tailoring Your Product, Transitions: Coming Full Circle on a
fully, take good notes and enjoy writing?
Shipping, & Service Third Generation Diversified Fruit Farm
Perhaps you would be interested in serving Bethlehem, LEHIGH Co. Boyertown, BERKS Co.
as a reporter for a field day and receiving a
free registration in exchange (does not July 21
apply to intensive learning programs). We Tuesday, 10am–3pm OCTOBER
seek to have each field day summarized by White Frost Farm / Cathy & Kit Kelley October 2
Diversifying Your Farm Friday, 10am–4pm
an attendee in order to provide a possible
with Small Grains Quiet Creek Herb Farm /
article for the Passages newsletter or for Washingtonville, MONTOUR Co.
posting on www.pasafarming.org corre- Claire & Rusty Orner
July 28 INTENSIVE: Home Cheesemaking:
sponding to the event. Past reporters have
Tuesday, 6–8:30pm Hands-On Workshop for Beginners
told us that their role encouraged them to be more focused on the details Brookville, JEFFERSON Co.
offered during the program, and therefore they found the experience very Tewksbury Grace Farm /
Leah & John Tewksbury October 3
informative and rewarding. If you are interested in, please contact Rachel
Controlling Cucurbit Pests Quiet Creek Herb Farm /
Schaal at PASA to make arrangements.We allow one field day per reporter, one on a Diversified Farm
reporter per field day. Claire & Rusty Orner
Muncy, MONTOUR Co. Saturday, 10am–4pm
July 31 INTENSIVE: Home Cheesemaking:
Financial Assistance — Unlike the Farming for the Future conference, which
Friday, 10am–3pm Hands-On Workshop for Beginners
has a well-developed scholarship program, the Farm-Based Education pro- Brookville, JEFFERSON Co.
gram does not yet have a formal scholarship fund. However, we never turn Silver Maple Farm /
away anyone who expresses a need for Annemarie & Sam Yoder October 16
Sunflower Oil: Non-GMO Friday, 10am–3pm
financial assistance to attend any of our
Alternative Energy for Sustainable Kretschmann Farm /
programs, intensive learning programs Farming Becky & Don Kretschmann
included. If you are thinking about missing Kutztown, BERKS Co. Season Extension & Post-Harvest
a program because it is not within your Storage for Year-Round Profitability
budget to attend, please contact Rachel Rochester, BEAVER Co.
Schaal at PASA to discuss the options avail- AUGUST
able to enable your participation. August 2 October 23 & 24
Sunday, 1pm–4pm Friday & Saturday
Attention Educators — Act 48 profession- Grass-fed, Grass-finished Beef Mifflin County Youth Park
al development credit is available for quali- Challenge Cook-off INTENSIVE: Hands-On
Fogelsville, LEHIGH Co. Small Ruminant Care
fied teachers at any PASA educational event
Reedsville, MIFFLIN Co.
including field days, intensive learning programs, and the Farming for the August 12
Future conference. Teachers can find Act 48 forms online at www.pasafarm- Wednesday, 10am–3pm October 30
ing.org or contact Rachel Schaal at PASA headquarters. Adding Value to Dairy: Friday, 10am–3pm
Ideas for Expanding Your Markets Otterbein Acres
Milky Way Farm / Seeley Family Pastured Pork:
Troy, BRADFORD Co. from Farrow to Finish,
Forage to Charcuterie
August 18–20 Newburg, CUMBERLAND Co.
Tuesday–Thursday
Hidden Hills Jerseys /
Lori Sollenberger & Rex Knepp NOVEMBER
INTENSIVE: Advanced Cheesemaking November 6
with Peter Dixon Friday, 10am–3pm
Everett, BEDFORD Co. Blue Rooster Farm /
Julie Hurst & Roy Brubaker
Woodlot Management:
Maintaining Healthy,
Productive Forests
East Waterford, JUNIATA Co.