Passages
Sustainable Food and Farming Systems
Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond
Number 51
PASA’s 14th Annual
Farming for the Future Conference
Reclaiming Health: Nourishing Our Farms and Families
By Heather House
Many past civilizations could not sustain
themselves because they could not sustain
the environment that supported them.
Despite our best intentions, we are making
little progress in producing an environment
that is capable of sustaining our own civi-
lization. We can begin to make significant
progress, however, once we begin to change
the way we make decisions. — Allan Savory
Ask any PASA member why they decid-
ed to support the sustainable agriculture
movement and one common theme you are
likely to hear is “health” — that is, health of
the entire food system - ranging from pro-
duction, to the ecosystem and then to per-
sonal health. We share a vision and are
making decisions to create the type of agri-
cultural system we want to see.
This year’s Farming for the Future confer-
ence takes a hard look at the many connec-
tions between agriculture and health. Our
chosen theme — Reclaiming Health: Nour-
ishing Our Farms and Families — delves
into the links between soil as a foundation
of all health to the relationship between
government subsidies and childhood obesi-
ty. Some of the nation’s leading experts will
present informative workshops on how the
food system got to where it is today and
how we can influence where it is going.
These health-themed workshops are woven
throughout the conference program, which
is comprised of the best in production, mar-
keting and advocacy information. Below
you will find a synopsis of conference high-
Newsletter of the
Pennsylvania
Association
for Sustainable
Agriculture
November/December 2004
Holistic Management — Allan Savory’s
keynote address will set the tone when he
speaks to how changing the way we make
decisions can improve the quality of our
lives and enhance the environment that sus-
tains us. Beyond healthy farms, forests and
ecosystems, Savory proposes that setting
healthy goals for ourselves and making deci-
lights. A full brochure will be mailed in
sions based on reaching those goals will
November.
have a profound effect on our businesses,
Human Health — Make better eating our lives, and our communities. And we’re
choices by learning how to decipher food delighted that PASA member Jim Weaver,
labels, use food as medicine, and eat for a the only Certified Educator for Holistic
sustainable world. If you would like to Resource Management in Pennsylvania,
expand your knowledge of the connection will be on-hand to deliver two workshops
between human health and agriculture, we for conference attendees interested in delv-
encourage you to attend Thursday’s health ing deeper into holistic management princi-
continued on page 3
track (see back cover) ples.
Heritage Turkeys — More than A Thing of the Past
By Julie Simpson
Standard, or “heritage” turkeys as they
are sometimes known, were almost extinct as
recently as 1997. Once common on the
American agricultural landscape, these col-
orful and hardy birds have been displaced by
their Broad Breasted White counterparts.
But the fate of standard breeds may be
improving with an increasing number of
breeders interested in preserving them.
Recently PASA and the American Live-
stock Breeds Conservancy (ALBC) held a
turkey producer workshop and breeder clin-
ic to educate those with potential interest in
producing these endangered breeds. There is an increasing interest in learning how
to meet growing demand for turkeys that are healthy to eat, have superior flavor and
are humanely raised. According to PASA Farm-Based Education Coordinator,
Heather House, “With so few breeders and producers of heritage turkeys, it is criti-
cal these people meet and have a chance to network. Together they can help one
another locate hatcheries, identify new marketing avenues and troubleshoot produc-
tion issues. In addition to folks from PA, we had participants from Maryland, Maine,
New York, Illinois, Michigan, Massachusetts, Virginia, Ohio, continued on page 11
Continued on page

Pennsylvania Association
for Sustainable Agriculture
114 West Main Street
P.O. Box 419
Millheim PA 16854
Phone: (814) 349-9856 • Fax: (814) 349-9840
Website: www.pasafarming.org
Passages STAFF & OFFICE
Staff Editor: Michele Gauger
Layout: C Factor
Advertising Sales: Michele Gauger,
PASA office, michele@pasafarming.org
BOARD OF DIRECTORS
President: Kim Miller, Westmoreland County
Vice President: Kim Tait, Centre County
Secretary: Lyn Garling, Centre County
Treasurer: Chris Fullerton, Huntingdon County
Mary Barbercheck, Centre County
David Bingaman, Dauphin County
George DeVault, Lehigh County
Mena Hautau, Berks County
John Hopkins, Columbia County
John Jamison, Westmoreland County
Dave Johnson, Tioga County
Don Kretschmann, Beaver County
Brian Moyer, Berks County
Anthony Rodale, Berks County
Kim Seeley, Bradford County
PASA STAFF
Headquarters
Brian Snyder
Executive Director
brian@pasafarming.org
Lauren Smith
Director of Development
& Membership Programs
lauren@pasafarming.org
Heather House
Director of Educational Outreach
heather@pasafarming.org
Michele Gauger
Membership & Research Assistant
michele@pasafarming.org
Brandi Marks
Office Coordinator/Bookkeeper
brandi@pasafarming.org
Regional Office
David Eson
Director of Western Programs
Phone: 412-997-2343
david@pasafarming.org
Nov/Dec 2004
4 Cooking Up Success PASA Style
6 Director’s Corner
7 President’s Corner
9 Regional Marketing
Timber Framers Team Up
with Regional Farmers
10 Educational Outreach PASA’s Harvest Celebration, page 4
12 Consumer News
14 PASA News
16 Business Member Profile:
American Farmland Trust
18 A Farmer’s-Eye View
Annual Fund Update
PASA Conference News
20 Editor’s Corner: The Grapevine
10
21 Classified Ads
Educational outreach in Pittsburgh, page 10
22 Calendar
23 Membership Contribution Form
Passages November/December 2004 Contributors
CONTRIBUTORS: George DeVault, David Eson, Chris Fullerton, Michele Gauger, Heather House, Kim Miller, Gayle
Morrow, Brian Moyer, Eric Nordell, Staci Richards, Julie Simpson, Ian Smith, Lauren Smith, Brian Snyder, Kim Tait.
PASA’s Mission is… PASA in the News
Promoting profitable farms which produce healthy Have you seen articles about PASA in your local news-
food for all people while respecting the natural envi- papers or other media? PASA is active across the state,
ronment. and we’d love to know what coverage we are getting
PASA is an organization as diverse as the Pennsylvania in your area. Please clip any articles you see on PASA
landscape. We are seasoned farmers who know that and mail them to our Millheim headquarters to the
sustainability is not only a concept, but a way of life. attention of Office Coordinator Brandi Marks.
We are new farmers looking for the fulfillment of land
stewardship. We are students and other consumers, Do you have a great
anxious to understand our food systems and the
article idea for Passages?
choices that must be made. We are families and chil-
Want to share a farming practice with members? We’d
dren, who hold the future of farming in our hands.This
love to hear from you. Please contact the newsletter
is an organization that is growing in its voice on behalf
staff at newsletter@ pasafarming.org.
of farmers in Pennsylvania and beyond. Our mission is
achieved, one voice, one farm, one strengthened com- Deadline for January/February 2005 Issue:
munity at a time. December 30, 2004.
PASA is an Equal Opportunity Service Provider and Employer. Some grant funding comes from the USDA and com-
plaints of discrimination should be sent to: USDA Office of Civil Rights, Washington, DC 20250-9410.
2
Conference Update
Farming for the Future
continued from page 1
Soil Health & Cropping Systems —
With a generous grant from the League
of Women Voters, we are able to offer a
series of workshops on soil stabilization
and enhancement aimed at improving
farm profitability while decreasing dam-
aging farm run-off. The line-up includes
a look at the rotational cover crop system
Anne and Eric Nordell have been per-
fecting over many years, Steve Groff ’s
“Permanent Cover Cropping System,”
and an innovative “organic no-till” sys-
tem from the Rodale Institute’s Jeff
Moyer. Additionally, Jerry Brunetti will
highlight the effect micronutrient-defi-
cient soils has on the overall health of
plants, animals and ultimately humans.
Livestock — He had so much fun last
year, Gearld Fry has agreed to come back
to present “The Dual Purpose Cow,”
where folks will learn how to get the
most out of grazing for dairy and meat.
Buck Chastain will present a workshop
addressing the importance of minerals in
large ruminant nutrition. We will also
hear from two pork producers that sur-
vived the hog crisis by moving from
large scale production to medium scale
operations that center on direct sales.
Livestock producers can also look for-
ward to an “Ask the Expert” panel on
nutrition and marketing.
Jim McLaughlin from the American
Pastured Poultry Producers Association
(APPPA), along with Jeff Mattocks of
the Fertrell Company, will present a
beginners pastured poultry workshop.
For those who are ready for more, a sec-
ond workshop will teach participants
how to use pastured poultry as a center-
piece for their farm enterprise.
Year-round Produce & Uncommon
Fruits — Want fresh vegetables year
round? Want to wow your customers
with something unique? CSA managers
from Tait Farms and Village Acres will
share their combined experiences rais-
ing, storing, and marketing winter crops.
Lee Reich will show us how to take an
uncommon approach to growing for
market in “Uncommon Fruits with
Commercial Potential.” Backyard gar-
deners and orchardists alike will learn Learn some strategies that have worked
how to keep plants and trees healthy and from Mike Tabor. Representatives from
productive with “Fearless Pruning,” a American Farmland Trust will help us
second workshop presented by Lee. And take a closer look at the 2007 Farm Bill
bramble growers Ron Stanley and Mike and empower us to influence its out-
Byers will lead a discussion on growing come.
raspberries and blackberries for market.
For your harvesting needs, Jim Crawford Culture — What’s life without cul-
will help you keep a healthy back (and ture? Throughout the conference, atten-
bank account) with a look at finding dees will have the opportunity to share
appropriate equipment for your veg- their art, experience poetic moments,
etable production needs. and even participate in the reading of
“Good Will,” a novella written by
Marketing — Creative marketing is Pulitzer Prize winner Jane Smiley. Watch
where PASA members really shine! One for details to come, but in the meantime
example is the fabulous work Moie
save your farm caps and t-shirts, and any
Crawford, Bernadine Prince and Ann
poems you’ve written.
Yonkers have done starting and sustain-
ing successful city farmers’ markets. The 2005 workshop “bill of fare” will
We’ll also have the chance to hear from satiate participants’ appetites for usable
Denise and Bill Brownlee on forming a information, philosophical stimulation,
CSA for meat products. And before you and networking opportunities. But save
throw away those “weeds,” listen to Peter room for Marion Nestle’s closing
Gail’s tips for marketing edible weeds. keynote. In Nestle’s book Food Politics:
How the Food Industry Influences Nutri-
Policy and Activism — Want to host
tion and Health, she points out that 40
educational activities for school students
percent of the American population will
on your farm? Have you thought about
be obese by 2010 if current trends in
volunteering in the classroom to teach
public policy and eating continue. In
agricultural concepts? Patti Vathis from
addition to obesity, other degenerative
the Department of Education will
diseases are the result of industry-
explain the content of the PA Academic
Standards for Environment and Ecology, encouraged eating habits. Ms. Nestle’s
and teach you how to pitch your ideas to message may not be sugarcoated, but she
local schools. And while you’re visiting will give you something to chew on for
schools, how about giving those corpo- your ride home and the rest of the grow-
ing season. n
rations with “pouring rights” the boot?
Conference Happenings
Food! — PASA is busy organizing food donations and meals for the 2005 confer-
ence. If you would like to donate food and have not received a form, please con-
tact Lauren Smith at PASA Headquarters.
Silent Auction — New and enticing auction items are making their way to the
PASA office. Get in on the magic! If you would like to donate an auction item and
have not received a form, please contact Lauren Smith at PASA Headquarters.
AgriCULTURE Track — Moie Crawford is still accepting ideas for this creative col-
lection of workshops, displays, exhibits, and more that celebrate the beauty and
creativity of the farm. Write Moie at farmart@pasafarming.org or visit the PASA
website for the latest details.
Arias M. Brownback Scholarship Fund — This is a great time of year to con-
tribute to the Fund (use form on page 23). Also PASA wants to remind those
who’d like to take advantage of the fund that the scholarship application form
will be on the website when the conference brochure is ready — late November.
3
Harvest Celebration
Cooking Up Success —
PASA Style!
By Lauren Smith
How do you cook up success? Start
with an inspired (and inspiring) Master
Chef and add a liberal amount of willing
and enthusiastic students. Mix in lots of
farm fresh foods, sprinkle lightly with
autumn trimmings, and add a healthy
dash of grateful patrons. Top with soft
bluegrass music. Voile — a Harvest Cel-
ebration victory! Nearly 300 people
enjoyed our PASA fundraising dinner
held recently at the Westmoreland
Country Club in Export, Westmoreland
County — the scene was perfect!
Gorgeous, bright September air
greeted our harvest revelers that evening.
High spirited guests strolled the
canopied patio, marveling at the vast
colors and aromas emitting from the six
stations featuring over 20 appetizers,
main dishes, and desserts — artfully pre-
pared using the finest and freshest herbs,
produce, meats, dairy and eggs from
regional sustainable producers. Fresh
cider from a local fruit grower, regional
varietal wines and microbrews, and fair-
trade coffees and teas were also offered.
Adding to the celebratory Fall theme,
unique centerpieces created using fruits,
gourds and mini pumpkins, graced the
autumnal orange, green and gold silk
covered tables, set in water-filled glass
vessels. It all felt very special indeed.
David Eson, Western Region Direc-
tor, was very pleased to bring this event
to his area. Getting the chance to show-
case over thirty producers that he has
been working with for the past two years
was rewarding. “I met so many new peo-
ple that night and a lot of them were
new to PASA. Local food dinners are a
The forty student chefs who participated in the planning and preparing for the feast were acknowl-
edged for efforts when they joined the party for the speakers program.
4
Dinner patron & new PASA member Kristian
Hanko reported, “This is the best meal that I
have ever had!”
great way for PASA to build the mem-
bership. Of course, none of this would
have been possible without our sponsors
and the effort displayed by Chef Martin,
his staff, and the students of Westmore-
land County Community College.”
Chef Martin Thomas, Executive
Chef at Westmoreland Country Club
and part-time instructor with the West-
moreland County Community College’s
Culinary School was the architect of the
event (see Passages 49). He was inspired
by reading about last year’s Harvest Cel-
ebration at Pennsylvania College of
Technology enough to dream about
doing the same with the Laurel High-
land’s Chapter of the American Culinary
Federation and the culinary students.
“I must say, all the planning and
work that has gone into the Harvest Cel-
ebration has been pleasurable, the whole
experience” stated Chef Martin. “We
planned this affair for some time, and
the forty students involved have shown
great interest in the concept of working
with local growers. As the event drew
near and our collective anticipation
grew, so did the efforts of the students.
Special recognition should be given to
the 3rd year apprentices. They lent great
effort towards this dinner, taking respon-
sibility and ownership with every detail.
They are soon to graduate and will be in
the real word, making daily decisions in

Chef Martin (right) steals a moment from the
bustle to pose with student chef and club
employee James Wheeler.
their own kitchens. I believe their partic-
ipation in this project has contributed
greatly to their education.”
Chef Martin was excited about the
outcome of the event. He proudly took
the stage, speaking to the engrossed
crowd that had spent the last two hours
dining on some of the freshest, and cer-
tainly most gourmet, dishes many of
them had ever had. He spoke with pas-
sion about the path he has taken in
working with local growers. “I have had
nothing but support from this Club and
very much appreciate that. At one point,
knowing that I wanted to work with
local beef producers, I went to the Club
managers and asked if I could purchase
six steer.” That comment produced
appreciative laughs from the crowd.
Mark Remlinger, a new PASA mem-
ber from Westmoreland County wrote
after the event to say, “I really enjoyed
the PASA event. It is interesting to see
such a unique collection of folks. I was
not sure what my role at the meeting was
until our Westmoreland County farmer
[Kim Miller] used the phrase “EATER.”
I AM AN EATER! Wow, what a feast,
and it is good to see the educational
opportunities that were made available
to the young chefs. The greatest thing
was watching the young chefs listen to
the speakers. I think the former banker,
your director and particularly the chef at
the country club really got them think-
ing about what PASA is trying to do.
Seemed to me they [the students] pro-
vide the best hope for your cause by moreland Country Club.
strengthening the demand and related The education, excitement, and
prices for locally grown foods that will appreciation t created at the third annu-
help your farmers out with their dilem- al Harvest Celebration, and the ongoing,
ma — competing against the “Pigs-R- positive effects that will come from it,
Us!” mega farms.” made it a very gratifying experience. As
Many people contributed to the suc- we dream of what, where and when the
cess of this event. Over 75 guests pur- Harvest Celebrations will be in 2005, we
chased tickets at the Patron and Donor ask the membership to envision how
level, boosting the net proceeds to the their localities might participate. Brian
organization. And thirteen companies Snyder, PASA Executive Director, is
and individuals donated to the Silent especially proud of these movable feasts
Auction that raised an additional and all the benefits to PASA and its
$1,000. Significant appreciation goes to members. “PASA is food! We are
our event sponsors — Lady Moon extremely enthusiastic about the success
Farms, Westmoreland Country Club, of these Harvest Celebration dinners. It
Berner International and FireFly Farms. is a wonderful model for a fundraiser,
PASA would also like to once again and from a Public Relations and pro-
thank the table sponsoring organizations grammatic point of view, it was a knock-
and businesses of Paragon Monteverde, out! Thanks to all who helped put it
PEACE, and The Progress Fund. together or were able to attend!” n
Another rewarding aspect
of the event was that the West- A student chef identifies a plethora of late summer vegeta-
bles grilled to perfection for a captivated patron.
ern Region Club Managers
Association, a trade organiza-
tion for club managers, held
their quarterly meeting in
conjunction with our event.
These club managers from
Western Pennsylvania were
able to experience first hand
the quality ingredients from
our regional farms, the appre-
ciation and enthusiasm of the
patrons, and the relevance of
this project with the student
chefs. “The managers were
very impressed with what they
saw and want to talk with
PASA about connecting with
these local producers for their
own clubs” reported Murrie
Emamzadeh, Food & Bever-
age Service Director at West-
Providing Farms, Vineyards, Breweries & Businesses for the Harvest Celebration
Christian W. Klay Winery Honest Tea Ridgeview Acres Farm
Dancing Creek Farm Jamison Farm Sally’s Cider Press
Erie Brewing Company Jubilee Organic Farm Sand Hill Berries
FireFly Farms Kretschmann Farm Schramm’s Farm
Lady Moon Farms Sombra Buena Coffee
Friendship Farms
Matthews Family Farm Spiral Path Farm
Full Circle Farm and CSA
McGinnis Sisters Tait Farm Foods
Garden Dreams, Inc. Special Food Stores Townline Poultry Reserve
Green Heron Farm Mildred’s Daughters Urban Farm Tuscarora Organic
Green Valley Dairy Paragon Monteverde Growers Cooperative
Harvest Valley Farms Presque Isle Wine Cellars Wil-Den Family Farms
5
Director’s Corner
The Rebirth
of Hope
By Brian Snyder
My family and I recently had the
experience of attending an uncle’s funer-
al at Arlington National Cemetery in
Washington D.C. He had been a Navy
commander in the second World War,
but the precise pageantry of a full mili-
tary ceremony made his years of service
seem very current, as though he had just
recently stood at the helm of his ship.
While at Arlington, it was impossible
for me not to think of the other, more
famous funerals that had occurred there
and elsewhere during my lifetime. For
instance, a week before my 10th birth-
day, in April 1968, Robert F. Kennedy
stepped off a plane in my home state of
Indiana and announced to the assem-
bled crowd that Martin Luther King, Jr.
had just been shot and killed in Mem-
phis.
Kennedy was in Indiana to campaign
in his first primary election as a candi-
date for president of the United States.
He won there, and moved on to the
West Coast. Two months later, I
watched as he gave his victory speech
following the California primary, and
then sat dumbfounded as the crowd
struggled to find out what those shots
heard coming from the back room were
all about. Bobby Kennedy was also now
dead.
It is as hard to quantify now, as it was
then, the effect all these events would
have on a young man, growing up in a
conservative household in Middle Amer-
ica. I had expected that turning 10
would be the most important event of
that year, and certainly could not have
known at the time how these events
would haunt me, and many others, for
much of our lives.
King and Kennedy were linked by a
common struggle for justice and peace.
They talked of tolerance and inclusion,
and captured the attention of many
young folks for whom those were new
concepts. I wondered back then when
we would ever hear voices like theirs
again. Who could have guessed that
nearly forty years later, words like jus-
tice, peace, tolerance and inclusion
would still be avoided like the plague by
nearly all candidates for public office,
hoping not to sound too “soft” on any-
thing?
These memories and thoughts came
flooding back to me, especially as I
thought of interpreting current political
events for my own young children. How
do I explain to them what it was like to
hear a political speech that could bring a
deep sense of hope and the power to
change one’s life? How can I tell them
that it may not really matter who wins
elections these days, because no one is
using the right words anymore?
On the way home from Washington,
our spirits were raised when we stopped
at an Apple Festival in Lancaster Coun-
ty, an event that had been organized to
raise funds to fight a “big box” retail
development proposed for local farm-
land. One of the local organizers, an
Amish farmer, had invited me months
before to attend.
When we arrived at the festival, we
were impressed right away with the
turnout — you could already tell from
the orderly row-upon-row of cars that
the event was an unqualified success.
Being hungry, we went right to the food
booth to sample the results of the adver-
tised pig roast. “All out,” they
said…another indicator of success. For-
tunately, they still had barbecued chick-
en and apple slices with caramel!
The diversity of the group involved
in this grassroots effort was immediately
apparent. As we engaged in conversation
we found out just how diverse the crowd
really was. With the impending presi-
dential election on everyone’s mind at
6
the time, we alternatively heard one per-
son express horror that one candidate
would win, then another express equal
disgust regarding the other candidate.
But there was a unifying theme.
Everyone could point to the beautiful
farmland across the valley and express
their outrage that it may soon be con-
crete parking lots and storefronts. They
spoke of the need for justice for farmers,
peace throughout the community, toler-
ance of diversity within the movement
and inclusion of all ideas that could help
save their rural quality of life. I could feel
the potential for a deep sense of hope to
emerge.
Perhaps for many of us “hope” died,
or at least went dormant 35 or 40 years
ago, maybe in response to assassinations,
or war, or to Secretary of Agriculture
Earl “Get-big-or-get-out” Butz. Maybe
some of the effects we see today, like the
rise of corporatism in agriculture, com-
mercialism in our lives and banality in
our politics, have occurred only because
we didn’t believe all these years that any
other path was viable or could withstand
the “terrorists” that are out there.
Maybe in lieu of hope for a better
world many people have instead accept-
ed a status quo that can seem “safe” or
“secure,” but promises no one true jus-
tice, peace, tolerance, inclusion or quali-
ty of life of any kind. And a “big box”
store just might feel more comfortable
these days than a little “Mom and Pop”
that could go under at any moment!
I have learned in my life never to
underestimate the power of repressed
grief to obscure the many positive
options that lay before a person or group
of people at any given time. Maybe our
society as a whole has been so dumb-
struck with grief for all these years, that
we can no longer imagine the options
before us.
But at one little Apple Festival, on
one day in early October, I experienced
a sense of hope that not all long-time
trends are inevitable, and that people of
different political, religious and social
persuasions could come together to
make the world a better place. It inspired
me to hope as well, and reignited the
dreams of a 10-year-old boy from Indi-
ana who never thought the wait could be
so long. n
President’s Corner
From Here
to There
By Kim Miller
As we contemplate taking the next
steps in the sustainable agriculture
movement, it seems to me that we need
to know both where we are today and —
if not exact location — what direction
we must head. I think many of us have a
good idea of the current state of agricul-
ture today. We see family farms, those
that provide a residence and a living for
one family, under intense financial pres-
sure. We also see an institutional and
governmental bias toward large corpo-
rately owned and vertically integrated
agricultural enterprises. Nutrition as
provided by nature is de-emphasized in
favor of chemical additives or a disregard
for nutrition altogether. Eaters are
thought of as gullible consumers and try
to hold up their end of the bargain with
industry by remaining ignorant.
Happily many Eaters are breaking
ranks with their brothers and sisters in
the consuming mass and beginning to
demand food that is healthy and nutri-
tious. Some are even willing to pay a fair
price for that food. But in general, food,
health and farming in this country are
seen as being only casually related to
each other.
Those of us in the movement known
as sustainable agriculture know it just
isn’t so. The viability of family farms is
directly related to the quality of the food
produced in this great country and
therefore the health of the Eaters as well.
I submit there is a direct correlation
between the deteriorating health of
Eaters in this nation and the demise of
the family farm. And so, in the short
term we must do everything in our
power to keep family farmers in busi-
ness.
How do I think we can reach the next
level in the movement? I think in the
short term, say the next three to five
years, as we move to a fully sustainable
Many Eaters are breaking
ranks with the consuming
mass and are beginning to
demand food that is healthy
and nutritious
agricultural system — we need to stop
the loss of family farmers. Some of us,
myself included, have had an attitude
not much different from the proponents
of big ag the “get big or get out crowd.”
The notion that a farmer should
always seek to expand his operation or
quit farming is simply wrong. It
assumes, among several bad ideas, that
what this country needs is less farmers.
This is counterproductive to the health
of the nations’ Eaters as well as the rural
economy and the environment. And yet
many of us in the sustainable movement
have acted as though farmers should “get
sustainable (or organic) or get out.” We
can no longer afford this attitude.
We simply cannot afford to lose any
more family farms. We need to remem-
ber that we may object to the farming
method but not to the farmer. There is
too much farming skill held by family
farmers to want to see it lost in an argu-
ment over methods and practices.
In fact one of the hallmarks of family
farmers is their ability to learn and adapt
to alternative methods, as the situation
requires.
So as Eaters awaken from their sleep-
walking through the aisles of Wal-Mart,
in a nightmare of a shopping cart full of
over processed and non-nutritious food
items, they will shriek and run to the
nearest purveyor of fresh and local food.
Let this be a family farmer who once
farmed conventionally but seizes the
opportunity to supply this growing
demand. If the farmer is gone, the
7
opportunity will be lost and demand
unmet.
There are other reasons to save con-
ventional family farms. They too sup-
port the farming infrastructure that we
all need, the implement dealers, seed
suppliers, feed mills, hardware stores and
the like. They provide work for non-
farm kids and the wonderful training in
how to work that goes along with it.
They tend to be much more environ-
mentally sensitive than the large factory
farms that replace them. A more widely
disseminated food production system is
a more secure system. And finally, they
are great neighbors and good friends.
The intermediate-term goal of the
sustainable ag movement, from three to
five or seven years out, is education. Cer-
tainly there is a lot of learning going on
and education is an ongoing effort. But
the education I am talking about is the
education that will prepare us for the
long-term goal of sustainable agricul-
ture, the complete transformation of
agriculture as we know it.
Part of this education will occur
within the farming community itself as
we discover new ways of growing food
that entail less tillage and less off-farm
input. Eaters, however, will drive much
of it, as they learn about nutrition and
its relationship to health. They will
demand food that is raised to provide
maximum nutrition and that will
require new farming methods. However,
we will not have an opportunity to reach
the intermediate and long-term goals if
we lose the family farmers that we have
now.
So I encourage you to buy from local
family farmers even if you are not in
complete agreement with their farming
methods. Get into relationships with
these folks and conversations if possible.
I find that when I am a customer, my
comments are taken much more serious-
ly than when I am seen as an outside
threat.
And I am a supporter; I care about
family farmers of every kind. I dare not
allow my preference for sustainable
farming methods to keep me from being
in a relationship with and supporting
my local conventional family farmers.
Let’s remember that we are all in this
together. n
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Regional Marketing
WESTERN
n Western Regional Meetings
In October Jack and Dale Duff host-
ed the second membership meeting in
region. Over 30 members came and we
all enjoyed hot cider, good food and a
tour of Blackberry Meadows Farm.
n PASA Field Days for 2005
The western office will again be
working with Heather House to design
field days for 2005. Current ideas
include: whole farm design for vegetable
and livestock productions, cheesemak-
ing, urban farming, developing a meat
CSA, flower production, and value-
added dairy. If any members have other
ideas or would like to host one of these
field days, please contact David Eson at
412-697-0411.
n New Staff at PASA
Western Regional Office
PASA will add two new staff to its
western office in December. The new
positions will focus on the Buy Fresh Buy
Local Campaign and direct marketing
programs. Once the staff is hired, con-
tact information for the new employees
will be sent to PASA members in the
western region.
NORTHCENTRAL/EASTERN
By Leah Tewksbury
Recently I spoke with some of the
Northcentral/Eastern region PASA
members about the groups’ upcoming
potluck usually scheduled in March. We
tossed around the idea of having some
learning sessions about topics of interest
to our members. We thought it might be
a nice idea to partner good eating with
some educational possibilities — the
topics being whatever people are inter-
ested in learning more about. This proj-
ect idea is in complete infancy, but I
would invite you to think about some
ideas and pose them back to the listserve
group (or by contacting me directly).
From the suggestions, maybe we can get
something a bit more formal planned for
the potluck event.
For example, Bucky Ziegler men-
tioned his interest in learning more
about food storage and preparation of
heirloom vegetables, since often these
unusual varieties don't look much (or
even taste much) like some of the more
common varieties. This would be a fun,
colorful, and tasty class for those inter-
ested. We thought maybe having 2 or 3
such sessions (45–60 minutes) on any
type of topic that seems to generate
interest, would make for an interactive,
edcuational get together for our tradi-
tional potluck gathering. Additonally,
this year's PASA conference has a focus
on healthy living and healthy choices, so
maybe our regional get-together could
springboard from that theme. Maybe a
learning session on nutrition? Maybe a
session on healthful living choices? Eco-
logically sound cleaning methods and
products?
If any members in our region have
further suggestions, please contact me
with your ideas and/or if you would be
willing to participate in the instruction
of such topics.
Northcentral/Eastern regional mem-
bers can post their suggestions by send-
ing an e-mail to the listserve at
PASAnorthcentral/East@yahoogroups.c
om or contact Leah Tewksbury at
tewks1@aol.com or by phone: 570-437-
2620.

Timber Framers Team Up

With Regional Farmers
By Lauren Smith
Timber framers are always fascinated by all the natural forces, tech-
niques and craftsmanship that hold together a strong and beautiful build-
ing. They care about the underpinnings of a great meal as well,
understanding the care, hard work, skill and whims of nature that put good
food on our plates.
The Timber Framers Guild (TFG) held their 20th Eastern Conference
recently at Seven Spring Mountain Resort in Somerset County, and want-
ed regionally and sustainable produced foods for the event. Will Beemer,
PASA member and co-director of the TFG came to our 14th annual con-
ference last February and was mighty impressed with not only the healthy
and delicious sustainable fare, but also the efforts of PASA in procuring the
food and the conference center’s willingness to work in this unique farm to
chef relationship. He asked PASA to help organize a Pennsylvania meal for
their conference, “and make sure you include that Jamison Farm lamb we
had at the banquet last night, that was terrific!”
Sure thing Will, your wish was our command! It was a pleasure to work
with PASA farmers in gathering the fine and fresh produce, meats, dairy
and eggs for the timber framers. And none of this would have been possi-
ble without the willing enthusiasm of Seven Springs Banquet Services.
Thank you Jamison Farm, Raised Right Poultry, Wil-Den Family Farms,
Tait Farm Foods, Tuscarora Organic Growers Coop, Harvest Valley Farms,
Green Valley Dairy, and LeRaysville Cheese Factory for contributing. n

9
Educational Outreach
City School Hosts Farm Fresh Fun!
By Heather House
What do you get when you marry
nutrition education with Pennsylvania
agriculture? Delicious, locally grown
food in public schools! This September,
PASA worked hard with volunteer par-
ents, Principle Robert O’Keefe and
Director of Pittsburgh Public School
Food Services Danny Seymour to pres-
ent “Local Foods Day” at Dilworth Tra-
ditional Academy for the Arts and
Humanities.
Dilworth, located in East Liberty, is a
typical city school with little greenery.
You can imagine the kids surprise when
a “mini-farm” was built on Dilworth’s
small front lawn. The mini-farm consist-
ed of a few farm animals and learning
stations which featured interactive les-
sons on nutrition and Pennsylvania agri-
culture.
Beaver County’s Dairy Princess
Emily Caldwell and her mother Vicky
hosted a station with their calf, Patty.
Many of the kids didn’t recognize the
calf as a cow. They asked, ‘Is that a don-
key?’ or exclaimed, ‘That’s not a cow! It’s
brown!’ The Caldwell’s seemed to enjoy
Many Dilworth students asked “Is it a donkey?”
as this particular student fell in love with Patty
the cow.
teaching the students about cows, milk
and farm life. The children definitely
enjoyed the school’s unusual visitor.
Other partners, including Allegheny
Cooperative Extension, Greater Pitts-
burgh Food Bank, Pittsburgh Board of
Education IPM Specialists, Mildred’s
Daughters Urban Farm, Phipps Conser-
vatory, and Keystone Development Cen-
ter, offered exciting stations like IPM
Roach Races, Pennsylvania Potato Peo-
10
ple, Milk Taste-Testing, Making Com-
post, and Pennsylvania Apple Tasting.
The children loved the hands-on nature
of the activities, many of which
addressed Pennsylvania Academic Stan-
dards for Environmental Education.
At lunch time, students and teachers
were treated to a potato, salad and dairy
bar featuring the best of local Pennsylva-
nia harvest. Locally grown items served
included fresh picked lettuce, red ripe
tomatoes, candied butternut squash, and
farm fresh ice cream and milk. This meal
was a marked change from the regular
heat-and-serve fare, and the kids gob-
bled it up!
It was a special day, but the learning
won’t stop there. Seventeen Dilworth
teachers were awarded $100 mini-grants
to conduct lessons through-out the
school year that will empower students
to make nutritious choices while recog-
nizing the vast bounty of Pennsylvania.
PASA hopes to continue offering pro-
gramming that encourages young kids to
develop more conscientious eating
habits, both for the sake of their health
and their regional farms.
“Local Food Day” was underwritten
by a generous grant from the Pennsylva-
nia Nutrition Education Network. n
Heritage Turkeys
continued from page 1
Indiana and Canada!”
Standard turkeys are those for which
the American Poultry Association has
established standards of perfection —
the Bronze, Narragansett, White Hol-
land, Black, Slate, Bourbon Red,
Beltsville Small White, and Royal Palm.
While rare today, these varieties made up
most commercial turkey production
before the development of the broad-
breasted varieties in the 1960s. Today’s
turkeys have been selected to maximize
breast meat and as a result can no longer
breed naturally. At the same time, genet-
ic diversity has largely been lost. Stan-
dard turkey varieties offer potential for
hardy, healthy birds that can be raised
using less intensive, humane feeding and
management practices, while offering
excellent flavor and consumer appeal.
Townline Farm Poultry Reserve, the
Linesville, PA farm of PASA members
Bill Yockey and Dayna Bridgen hosted
this two-day event. The farm specializes
in raising standard varieties of turkeys
for the holiday market. According to
Yockey, there are two good reasons to
raise Heritage Turkeys, “First, you are
helping to preserve a genetic base that is
actually very important to all of us. Sec-
ondly, you are helping to preserve a fine
tasting and healthy food for the table.
This is important in a world where most
food is becoming processed and homog-
enized to the point of being tasteless.”
In addition to Yockey and Bridgen,
presenters included Marjorie Bender,
ALBC’s standard turkeys research and
conservationist; Frank Reese, Jr., of
Good Shepherd Ranch in Lindsborg,
KS, one of the nation’s leading propo-
nents of turkey conservation and a grow-
er and breeder for over 40 years; and
Todd Wickstrom, founder of Heritage
Foods, a business dedicated to helping
farmers market their artisan foods.
If interested in raising standard
turkeys, it is important to consider each
phase of production to make sure enter-
ing the market is economical. Identify-
ing a feed source and determining how
the birds will be processed for the table
are important questions to ask before
investing large numbers of young
turkeys called “poults.”
A producer’s first challenge may be
locating sources of standard variety
poults. Demand is beginning to recover
and most varieties are available from
hatcheries by mail. It may also be possi-
ble to buy them from individual breed-
ers, many of whom are PASA or ALBC
members. Frank Reese acknowledged
the contributions of several great stan-
dard turkey breeders, including Norman
Kardosh and Sadie Caldwell, while
stressing the importance of developing a
new generation of breeders to sustain
and add to their accomplishments.
It is important to allow at least 24
weeks for standard varieties to reach
maturity — as poults are brooded
indoors for the first six weeks. During
this time, they are fed a high-protein
diet, while controlling temperature and
maintaining sanitation are essential.
Introducing older poults to pasture
presents another challenge. Yockey and
Bridgen led a tour of the field houses
and enclosed pastures on which they
raise their turkeys from six weeks to
maturity. The field houses offer the
turkeys shade and protection from the
elements. During their first weeks out-
doors, the turkeys move freely between
field house and pasture during the day,
but are confined in the field house at
night. “Heritage Turkeys are able to be
raised in a natural pastured atmosphere
which is user friendly for them and
allows them to live actual lives free of
confinement and the resulting need for
antibiotics, beak clipping, and other
unnatural practices,” says Yockey.
As they mature, the Townline turkeys
are given the option of spending the
night on roosts in the pasture.Yockey
and Bridgen maintain a herd of donkeys
that patrols the perimeter of the pasture
and protects the turkeys from predators.
Frank Reese also mentioned his success
with using both llamas and dogs to pro-
tect his flocks on his ranch in Kansas.
Back at the barn, the discussion
turned to the business of harvesting and
marketing. All the presenters agreed on
the importance of becoming familiar
with local laws and regulations that
apply to processing, packaging, labeling,
and retailing the finished product. Yock-
11
ey and Bridgen sell their birds direct to
the consumer, while Reese works with
Heritage Foods to market 8,000 turkeys
each year. Todd Wickstrom described
Heritage Foods’ goal of bringing togeth-
er farmers producing humanely and nat-
urally raised products with consumers
who appreciate the quality these foods
offer and who are willing to pay extra for
it. Heritage Foods plans to provide a
fully traceable label for each food that
tracks each step of production, from
genetics through feed and management
practices to slaughtering. His advice to
growers is to start small and produce a
quality product.
With the help of the Townline
turkeys and a Maryland pair of Bourbon
Reds, Reese offered the participants
hands-on instruction in assessing a
turkey’s quality as breeding stock, plac-
ing particular emphasis on the back,
legs, breast, and keel. He clarified the
differences among the Midget White,
White Holland, and Beltsville Small
White varieties. Taking examples of each
variety in turn, he discussed the color
patterns mandated by the standards for
Bronze, Narragansett, Slate, Black, Jer-
sey Buff, and Bourbon Red turkeys.
Marjorie Bender of the ALBC
explained recent research findings show-
ing that several standard varieties of nat-
urally mating turkeys are more disease
resistant than industrial strains. These
findings show standard turkeys are better
suited for range production compared to
their industrial, broad-beasted counter-
parts. Standard turkey varieties also offer
a robust immune system, with low mor-
tality rates, ability to mate naturally,
excellent hatchability, active foraging,
increased levels of endogenous vitamin
C, intelligence and overall attractiveness.
Bender is quick to note “The work of
conserving heritage turkeys is far from
complete. If, through the efforts of
hatcheries and the commitment and pas-
sion of individual breeders, the cycle of
supply and demand for heritage turkeys
continues to increase, turkeys may be
restored to safe numbers and a secure
niche in agriculture.”
To learn more contact the American
Livestock Breed Conservancy (ALBC)
by calling 919-542-5407 or visiting
www.albc-usa.org. n
Consumer News
Available from
Local Growers Now List of Producers with Raw Milk
Beets ............................................ July to Dec. & Raw Milk Cheese Permits in PA (October 2004)
Carrots ........................................ July to Dec. Opportunities for consumers in and around Pennsylvania to access quality raw milk and
raw milk products continue to expand. Following is a list provided by the Pennsylvania
Cauliflower .............................. Sept to Nov.
Department of Agriculture (PDA) showing the names of those farms/farmers who currently
Celery ......................................... June to Feb. hold a permit to sell milk, cheese or other products derived from either cows or goats.
Corn–pop ................................ Sept. to Dec. Most permits allow consumers to bring their own containers directly to the farm for fill-
Gourds ...................................... Sept. to Nov. ing, while a few farms, as specified in the list, have permits allowing them to sell milk that has
been "bottled" by the farmer.“Milk products” permits, as shown, indicate farms that sell pas-
Indian Corn ............................ Sept. to Nov.
teurized products like yogurt, butter and cottage cheese — unpasteurized products of this
Parsnips ..................................... Sept. to Dec. nature can be arranged directly with many of the farmers listed through a private contract.
Peppers-sweet ........................ July to Dec. For more information, please contact PASA or the Division of Milk Sanitation at PDA.
Pumpkins–pie, sugar ............. Sept., Nov.
NAME TOWN COUNTY PRODUCTS
Squash–winter ..................... Sept. to Dec. Caprine Delight Gettysburg Adams Goat Milk/Cheese
Tomatoes–greenhouses .... Oct to Dec. Dove Song Dairy Bernville Berks Goat Milk/Cheese
Turnips .............................. Sept. to January Norman or Edith Sauder Kutztown Berks Cow Milk
David or Terella Rice Williamsburg Blair Cow Milk
His Kids Dairy Wyalusing Bradford Goat Milk/Cheese
Birchwood Farms Newtown Bucks Cow Milk
Ginger Baked Fisher’s Dairy Portersville Butler Cow Milk
Delicata Squash Swiss Villa Dairy Gratz Dauphin Cow Milk/Bottled
This is a beautifully simple and com- Twin Maple Goat Dairy Millersburg Dauphin Goat Milk/Cheese
pletely delicious recipe. During the fall, Elmer & Marthe King Aaronsburg Centre Cow Milk
we eat this at least once a week with fish, Spring Bank Acres Rebersburg Centre Cow Milk/Bottled &
Cow Milk Products
chicken or pork. I like to serve it with
Camphill Village Kimberton Chester Cow Milk/Bottled
sautéed greens as well.
D B Messner Glenmore Chester Cow Milk
Ingredients: Greystone Nubians Malvern Chester Goat Milk &
Goat Milk Products
2 Delicata Squash
Shellbark Hollow Farm West Chester Chester Goat Milk &
Candied Ginger — chopped fine Goat Milk Products
4 Tablespoons Butter Mark J Stoltzfus Mill Hall Clinton Cow Milk/Bottled &
Cheese
• Cut the Delicata squash in half length Travis Bountiful Acres Carlisle Cumberland Goat Milk/Cheese
wise. Scoop out the seeds and discard. Mark S Nolt Newville Cumberland Cow Milk
Wil-Ar Farm Newville Cumberland Cheese
• In a shallow baking dish, add enough Colonial Goat Dairy Gordenville Lancaster Goat Milk
water to cover the bottom 1 ⁄ 2” up the Conestoga Valley Ephrata Lancaster Cow Milk
sides. Place the squash cavity side down John Fisher Manheim Lancaster Goat Milk
in the baking dish with water and bake Misty Creek Dairy Leola Lancaster Goat Milk
in a 350° oven for about 22–25 minutes. King Fisher Dairy Elizabethtown Lancaster Cow Milk
Country Side Dairy Paradise Lancaster Cow Milk
• Check to be sure the water doesn’t all
Greenhills Farm Quarryville Lancaster Cheese
evaporate and add extra if it gets too low.
Green Valley Farm Kirkwood Lancaster Cheese
When the squash is just soft, take it out
Pauker Farm Myerstown Lebanon Cow Milk
of the oven.
Red Gate Farm Palmyra Lebanon Goat Milk
• Turn the squash over with the cavity Hendricks Farm Telford Montgomery Cow Milk/Cheese
side up and add 1 tablespoon of butter Windswept Farm Bethlehem Northampton Goat Milk
and the chopped candied ginger to each Elly Hushour Nazareth Northampton Goat Milk
piece. Return to the oven until the but- Kleins Farmhouse Creamery Easton Northampton Cow Milk/Cheese
ter melts and the ginger is soft. Serve Hilltop Meadow Farm Pine Grove Schuylkill Cow Milk/Cheese
immediately. Dianna Hersman Polk Venango Cow Milk
Serves 4 Melvin Franicola Darragh Westmoreland Cow Milk
Norma J. Warner York York Goat Milk
Recipe courtesy Kim Tait, Stump Acres Dairy York York Cow Milk
Tait Farm Foods

12
 ADVERTISEMENT

Pennsylvania
Sustainable
Baskets
for the Holidays
Apples, Cheese and Chutney Box
In the spirit of Pennsylvania agriculture, we offer a
beautiful “Buy Fresh, Buy Local” gift box filled with 8
his is our second year offering
PA grown specialty apples, Milky Way Farm Havarti
Cheese, Tait Farm Foods Celebration Chutney and 6
gift cards, all nestled in a festive green paper fill.
$34.95
T gift collections in collaboration
with the Pennsylvania Association
for Sustainable Agriculture (PASA).
Each collection is filled with prod-
ucts produced by PASA members
and includes an enclosure introduc-
The Sustainable Breakfast Basket
We have all been told that breakfast is the ing the family farms, as well as 6
most important meal of the day. This delicious
collection includes Tait Farm Foods Strawberry
blank gift cards from our “Buy Fresh,
Rhubarb Conserves & Golden Corn Pancake Buy Local” campaign. Tait Farm will
Mix, Macneal’s Maple Syrup, Keene Family
Farm Apple Essence, Lost Hollow Honey Bear,
donate 15% of the proceeds from the
Sombra Buena Organic Coffee Beans (roasted sale of these baskets to PASA.
in PA), Honest Herbal Tea and 6 gift cards.
$59.95 This is a great way to give gifts of
“good taste,” while also supporting
Pennsylvania family farms.
The Pennsylvania
Sustainable Basket
This collection is a tribute to the diversity of
agriculture in the state and offers a bounty of
PASA produced specialty foods. Included are
Mad Mex Chips & Salsa, His Kids Dairy Choco-
late Goat Milk Fudge, Volmecke Orchards Apple-
sauce, Cooke Tavern Barn Raising Vegetable Soup
Mix, Tait Farm Foods Ginger Vinaigrette, Celebra-
tion Chutney & Golden Corn Pancake Mix, Deme-
To order, call Tait Farm at:
ter’s Black Raspberry Jam, Macneal Maple Syrup,
Milky Way Farm Havarti Cheese, Honest Herbal Tea
800-787-2716
and 6 gift cards.
$89.95
or order online by visiting:
www.taitfarmfoods.com
PASA News
We Are Closing In On Our $100,000 Goal
By Chris Fullerton
This year the PASA Board of Directors set its most ambitious
$100,000 fundraising goal in our history — to raise $100,000 in unre-
$90,000
stricted funding through personal contributions.
The 2004 appeal started off with a bang as PASA received a
$84,100
October 31, 2004 generous $50,000 gift from Rodale, Inc. and the Rodale family.
$80,935
$80,000
Since then, we’re grateful to the hundreds of members who have
Aug 31
$75,690 helped us meet the second half of our goal!
June 30
$70,000 Since our last report, we have received about $3,000 in addi-
tional contributions. This brings our total for the year to
$62,000
Mar 30
$84,100 — 84% of our $100,000 goal.
$60,000 PASA has used these funds to continue our groundbreaking
$50,000 work to make great strides in improving our lives as farmers,
eaters, and members of our communities. And, increasingly
PASA has been a leader in encouraging sensible public policies on
$40,000 food and farming that serve and protect both farmers and their
$30,000
neighbors. These initiatives will continue to yield benefits long
after this year.
To be able to continue this important work, we MUST meet
$25,000
$20,000 or exceed our goal. We are counting on our members to con-
tribute the remaining 16%, or $16,000 by December 31. In this
season of giving, please consider the potential difference you can
$15,000
make through a gift to PASA — it is a real investment in our
$10,000
future.
For your convenience, a remittance envelope is included in
$5,000 this issue. To donate over the phone, please call Lauren Smith at
$1,000
PASA headquarters at 814-349-9856.
Graphic courtesy of Phyllis Kipp.

Superior Performance from Superior Products

You make the effort to feed your
animals organically. Shouldn’t you
be feeding them an organic product
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Increased egg production, healthier
animals, better balanced feeds.
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nutrition experience. Compare our
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DEALERS & DISTRIBUTORS WANTED!!!

PASA News
REGIONAL CONTACTS
PASA Membership Western
Materials Available PASAWestern-subscribe@yahoogroups.com
David Eson: 412-697-0411 • david@pasafarming.org
PASA draws its strength from the collective energy,
vision and dedication of each and every member. We Southeastern
hope that you will join us in working to inspire others PASAsoutheast-subscribe@yahoogroups.com
in your region to join us. PASA has tools available to Brian Moyer: 610-944-9349 • brianm22@aol.com
help “spread the word” about your organization. Mena Hautau: 610-378-1327 • mmh10@psu.edu
• PASA PowerPoint to be used to present to groups Southcentral
in your area. This presentation highlights the state of PASAsouthcentral-subscribe@yahoogroups.com
agriculture & how actions to support sustainable agri- Matt Steiman: 717-709-1995 • msteiman@wilson.edu
culture and PASA can help change the course of our
NorthCentral/Eastern
future.
PASAnorthcentralEast-subscribe@yahoogroups.com
• PASA Video/DVD is also a useful tool in making Leah Tewksbury: 570-437-2620 • tewks1@aol.com
presentations to groups. It is a moving tribute by real
farmers, giving real advice and facts about the joys and
challenges of sustainable agriculture.
• PASA Brochures & Holder are useful to pass out NorthCentral/Eastern
at farmers’ markets, friends & neighbors or display at
your business. We have developed two new brochures
Western
geared towards our largest audiences — farmers and
consumers.
Contact Michele Gauger at PASA headquarters for Southcentral Southeastern
more information on obtaining any of these materials.

Farm Show is Around the Corner!
The Pennsylvania Farm Show in Harrisburg is coming January
8–15, 2005. This will be PASA’s 11th year at the largest indoor agri-
cultural event in America. One reason the Farm Show attracts so
many visitors is it has something for everyone, both farmers and
non-farmers. It provides an atmosphere for everyone to walk
through, observe and educate themselves on various areas of agri-
culture.
PASA is looking for enthusiastic PASA members to help staff our
informational booth at Farm Show 2005. Please review the chart
below to see how your schedule best fits the available timeslots.
Then — mail, fax or call with your interest and availability. If you’d
like to learn more about what volunteering at Farm Show entails,
please call Michele Gauger at PASA headquarters.
We hope to hear from you and look forward to seeing you at
the Farm Show!

Name .......................................................................................................................................................................................................

Daytime Phone ............................................................................ Evening Phone ............................................................................

n Yes, I will help staff the PASA booth at the 2005 PA Farm Show
n I am available only the dates/times indicated below
n I can help and am flexible. Let me know when you need me
n Sorry, I can’t help this year, but I’d like to volunteer in the future

Saturday, Jan 8 Wednesday, Jan 12

n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm
Sunday, Jan 9 Thursday, Jan 13
n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm

Monday, Jan 10 Friday, Jan 14

n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm

Tuesday, Jan 11 Saturday, Jan 15

n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm n 8 – 11 am n 11 am–2 pm n 2 – 5 pm n 5 –9 pm

15
Business Member Profile
For the past 24 years, tices. So, with this three-year
American Farmland Trust project, the plan is to ensure
(AFT) has been developing there is “land and the markets
and implementing strate- and a future for farming,”says
gies to stop the loss of pro-
ductive farmland and to
American Farmland Trust Daukas.
Taxpayers spend 20 billion
promote farming practices that lead to a healthy environment. dollars a year on farm programs without any clear idea of what
“We essentially feel the current system is broken; we the money goes for, he continues. Subsidies go to a few large
believe we can do better,”says Jimmy Daukas, director of com- producers growing a “very narrow range of crops.”The current
Pull quote
munications and project manager for AFT’s Farm Policy policy does not provide many incentives that encourage long-
Reform Initiative.“We want to transition from a commodities- term stewardship.
based system to a stewardship system. Our litmus test for “We believe the goal of the next farm bill should be to tie
good farming is not size it is stewardship.” future public financial support to sound land management,”
The 2002 Farm Bill increased funding for conservation pro- he says. “When you’re trying to achieve public good on
grams but maintained a subsidy system that did nothing to private land, there should be a cost sharing, and we’re working
promote diversification of farms or other stewardship prac- on that.” — Gayle Morrow

1. What is unique about your business? rate that into your business? ways to help farmers implement best
We’re the only national, non-profit We’ve talked about that a lot over the management practices. They’d like to do
focusing solely on farm and ranchland years! For us, sustainable includes eco- the right thing, but can’t always bear all
protection and sustainable agriculture nomic and environmental considera- of the costs.
practices. We’ve also carved out a niche tions. I think what is most important for
as a bridge between environmentalists us is long-term viability of both. If it isn’t 6. What do you see as the connection
and farmers/ranchers. We’ve identified going to be economical for someone to between sustainable ag and the con-
common goals, and stakeholders; there farm land, it will most likely be devel-
sumer?
is more overlap between those groups oped.
We believe the consumer values a
than people think. It’s really a powerful
whole host of products the sustainable
coalition when these groups unite. 5. What do you see as some of the crit-
ical issues facing agriculture and ag- farmer can provide, things like the bene-
2. Why did you join PASA? related businesses today? fits of open space, wildlife habitat, and
We've been a part of PASA for a long There are a couple…In Pennsylvania, decreases in soil erosion. A sustainably
time now. We actually helped start it by there is ever-increasing competition for operated farm can provide what the con-
providing some grant funds AFT had to land, and the environmental demands sumer values, so how do you pay the
support groups interested in beginning placed on farmers from the public. The farmer for producing it? We need to cre-
sustainable ag. organizations. We heard public is looking for the ag community ate another mechanism to help pay
about a group of people in Pennsylvania, to do more, but, the question is, who is farmers and ranchers for those public
which became PASA, and were able to going to pay for it? We have to figure out benefits. n
provide funding for a part-time director
and several on-farm research and
NEW BUSINESS MEMBERS & VOLUNTEERS
demonstration projects throughout the
state. PASA welcomes our PASA wishes to thank our recent vounteers
newest Business Members
Bob Ambrose Renee Hicks- Paul Sarver
Bakewell Vitovich
3. How has your membership been a Reproductive Georgia Berner Mindy Schwartz
benefit to your business? Barbara Kline
Center LLC Bill and Denise Randa Shannon
It’s very instrumental in helping us Rose Bud, AZ Stacy Mates
Brownlee Ian Smith
promote our programs in Pennsylvania, Suzy Meyer
Natural Science Liz Buchanan Cindy Stevans
Heather Mikulas
and PASA has been a model for other Organics Vicky and Emily Chef Martin
Water Mill, NY Maria Moio
states. Our mission statements are very Caldwell Thomas
NY Farms! Susannah Myers
similar, and we have a grass-based dairy Noreen Campbell Tanya Turner
Candor, NY Karen Novak
initiative that PASA has supported. Jack and Dale Duff Eric Van
Restora-Life Virginia Phillips
Minerals LLC Chef Bill Fuller Wes Ramsey Karin Welzel
4. What does the term “sustainable”
Jonestown, PA Ron Gargasz Chef Craig Richards William Wise
mean to you and how do you incorpo-

16
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A Farmer’s-Eye View
Loosing Our Religion
By Brian Moyer, PASA board member
Green Haven Farm
Once upon a time we had a “religion”
in this country — called corporate
America, where its followers believed in
such lofty ideas as job security, health
care, community responsibility, profits
and retirement. Now that corporate
faith has started to crumble on all points
— no more job security, decreased
health benefits, and no community
responsibility, one should be surprised
our economy isn’t worse than it is.
What will replace the “old religion?”
Maybe it’s a return to an older faith —
in one another, neighbors, community
and local businesses. This may seem ide-
alistic but it is happening.
Something as small as a farmers’ mar-
ket is a perfect example. The first pro-
ducer-only market in — Montgomery,
Co. was started several years ago. This
year there are five, along with new mar-
kets in surrounding counties and plans
for more next year. Failure of corporate
trust and the economy may be one rea-
son for the markets’ success. People
know the farmers’ names, know how the
food was produced and pay a fair price
for quality.
However, a farmers’ market can’t hold
the faith alone. Other pillars of support,
with each being a great business oppor-
tunity. Businesses that can help farmers,
build communities, and put our trust
back into a basic right like clean, healthy
food. These businesses should be small
and designed to meet specific needs of
the community, such as meat and poul-
try processing, fruit and vegetable pro-
cessing, fiber processing, local marketing
organizations, and maybe the return of
the “mom and pop” stores specializing in
local foods.
Think this is a dream? There are
small changes happening all around us,
small farms growing and expanding,
some not able to keep up with demand.
Part of reason for this success may be
the fact that only 2% of the population
is involved with farming. What percent
of that 2% is farming sustainably? In
other words, there is a tiny group of peo-
ple trying to serve a very large group.
Therefore an infrastructure is needed
that can support these small farms that
are strengthening all across the country.
If most of the population is urbanized or
suburbanized, then ways are needed to
connect local food to these people, while
maintaining the producer/consumer
connection. Education, good marketing,
and small business that supports produc-
ers will go a long way to preserve small
farms, while keeping large corporate
farms out of their communities.
Building local infrastructure that
supports small regional business is
required. At this moment there is almost
nothing. The U.S. Department of Agri-
culture and state regulations have more
to do with regulating large agribusiness
than small farms, which explains why
many small businesses went under. They
could not afford to keep up with
increased regulations. Maybe these regu-
lations are needed to be protected from
big business but if I’m a small business
owner in a community were everyone
knows me, and I do something wrong,
word spreads quickly and I’m out of
business. Maybe that is how it should be.
No tax dollars spent on government
investigations, no useless recalls of prod-
ucts that have long since left the shelves
and were probably consumed.
Food safety became more of an issue
when food production became more
corporate. Let’s face it, food is no longer
local. It’s not even regional! It’s interna-
tional. The moment shipments of mas-
sive amounts of food began the goal
moved. The goal has nothing to do with
quality — it is quantity. That’s where
small farmers come in.
It would seem this idea of quality not
quantity flies in the face of agriculture
today. “Get big or get out,” more pro-
duction means more profit. Yet many
farms are “Getting small and getting in.”
Young folks, older folks, folks born into
agriculture and those who come from a
different career altogether. These ideas
require a different view of agriculture
18
and different way of seeing yourself as
part of the community picture. These
are not mere farmers. These are artisans.
Products produced are treated as a work
of art, an individual effort. These farm-
ers know that this batch of cheese will
taste different than the last because of
the pasture the cows were in. Lamb
butchered in the spring will taste differ-
ent than in the fall. They know every
aspect of their product from the earth to
the plate. It is not an assembly line piece
to be sold in a department store but a
one of a kind work of art. How do you
put a price on that?
Is this the end of corporate con-
trolled agriculture? I don’t think so. I
think no matter what we think about it,
it will always be here. My opinion is
there has to be a more level playing field.
There have to be regulations or exemp-
tions that fit what small farmers are
doing. Right now, the regulations only
favor the corporate model.
Here’s an example. Several years ago
when starting the producer-only farm-
ers’ market mentioned previously, the
health department said we couldn’t do it
unless we built a building. It turns out
that there are no state regulations for an
open-air farmers’ market. So the health
department decides we are all hot dog
vendors and have to pay a licensing fee
every year under this regulation. They
were not interested in working with us
in creating a way to regulate of an open-
air farmers’ market.
Like it or not, we are going to have
to force these changes because the
demand is there. The opportunity is
there. If the powers that be don’t want to
accept these changes, then they force us
into a black market situation, which is
fine by me. After the fall of communism
in Russia, the black market farmers were
the only ones who survived.
If we can gain converts from the “old
religion” to the new, then we can create
more opportunities and more outlets for
farmers to market and control their own
goods. Given the growing sentiment
regarding the old corporate religion, the
question to ask ourselves is what do we
want — communities of corporations or
of artists? n
 POULTRY MAN
Eli M. Reiff 570-966-0769
922 Conley Road • Mifflinburg, PA 17844

Certified by PCO

Scalder — (above center) 42 gallon rotary, gas fired with auto con-
trol temp timer. 60,000 BTU, all stainless steel.
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Mechanical Plucker (above right) — ⁄4 HP motor, motor totally
enclosed. 10:1 Gear reduction, 27” diameter, stainless steel with
shower.

ALSO AVAILABLE
Manual Scalder — Hand dunk birds. 42 gallon, 45,000 btu.
Editor’s Corner
The Grapevine
by Michele Gauger
Effectiveness of USDA
Programs in Serving Small Farms
Is Focus of New Report
The Wallace Center recently released the
results of a study of the effectiveness of
selected USDA programs in serving the
needs of small farms. The main finding is
that most of the programs have not been
evaluated, so their success in enhancing the
economic well-being of the nation’s small
farms is not known.The study focused on 19
programs housed within seven agencies or
offices of the U.S. Department of Agriculture.
The programs provide support for conserva-
tion, product and market development,
farmland preservation, general farm opera-
tions, and other efforts. Sixteen of the 19
programs either explicitly or more ambigu-
ously intend to assist small farms through
grants for research and other services, direct
payments, loans or technical and informa-
tion assistance. Only two of the programs,
the Conservation Reserve Program and the
Direct and Guaranteed Operating and Own-
ership of Loans program, have been formal-
ly evaluated as to the extent of support
given to small farms. Both are administered
by the Farm Service Agency. No evaluations
have actually measured the effectiveness of
these programs in fulfilling the objective of
enhancing small farm viability.
The full report is available in PDF format
at www.winrock.org/wallace. For more infor-
mation contact the Henry A. Wallace Center
for Agricultural & Environmental Policy, Win-
rock International, 1621 N. Kent Street, Suite
1200, Arlington, VA 22209; phone 703-525-
9430 ext. 675; wallacecenter@winrock.org.
Creating Successful
Farm-to-School Programs
Institutional cafeterias that incorporate
farm fresh products benefit both our
nation’s students and our nation’s farmers;
children have the opportunity to eat
healthy, nutritious produce while the viabili-
gies for selling to institutions.
For more information, contact Marion
Kalb, CFSC’s National Farm-to-School Pro-
gram Director at 530-756-8518 Ext. 32 or
marion@foodsecurity.org. To order both the
Linking Farms with Schools and the Farmer
Resource Guide, contact Maya Hagege/ CFSC
at 310-822-5410 or go to: www.foodsecuri-
ty.org
ty of regional farms improves as community
dollars flow into community-owned busi-
nesses.
W
R O E R’
Close to 400 school districts across the
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farmers. Through farm to cafeteria projects,
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students are more inclined to eat fresh fruits 12345678901234567890123
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and vegetables, adopt healthier eating 12345678901234567890123
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Serving local and organic foods is a national 12345678901234567890123
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of colleges and universities are exploring 12345678901234567890123
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foods. In the Northeast, for instance, the
number of colleges and universities buying
UNT LA
products from local farmers for campus din-
ing halls has nearly doubled over the past
two years. Reap profits
Despite the growing number of farm to
cafeteria projects, there are many critical from direct
pieces that need to be addressed in order for
a project to be successful. The new publica- marketing with
tion, Linking Farms with Schools: A Guide to
Understanding Farm-to-School Programs for
our labels!
Schools, Farmers and Organizers, details the
benefits, challenges, and strategies for suc- We design and print labels
cess for building successful farm to school for berries, vegetables,
projects and includes case studies of innova- sauerkraut, soap, lip balm,
tive projects and a comprehensive resource yoghurt, cheese, meat, eggs,
list. The new Farmer Resource Guide: Manag- pastured poultry —
ing Risk Through Sales to Educational Institu- labels for almost anythingg!
tions is an extensive compilation of
resources that address the many different
issues within farm to institutional purchas-
SERVING GROWERS
ing projects, including how to approach SINCE 1975
food service directors, how to organize sup-
ply and distribution of the products, charac-
teristics of different institutions, pricing request a free catalog
issues, and several case studies of different
types of farm to institution projects.Through
funding from the USDA’s Risk Management
1-800-693-1572
Agency, the Community Food Security Coali-
tion and the Occidental College Center for
growersdiscountlabels@tds.net
Food and Justice these materials were devel-
oped for growers to learn effective strate-
20
Classified Ads
FARM MANAGER WANTED — McLeod
Creamery, a Virginia-based, organic, grass-
based dairy. Manager will oversee a staff of
eight including cheesemaking & dairy staff.
Farm manager will direct all aspects of
newly developing certified organic farm.
McLeod Creamery has more than 100 Ayr-
shires grazing on a gorgeous 560 acre farm
an hour west of Washington, DC and makes
raw-milk cheeses, fresh cheeses, butter and
ricotta. In addition we have a modest beef,
hog and lamb program. Farm manager is
also responsible for the land program, build-
ings and machinery. Qualifications include
organizational abilities, knowledge of and
commitment to organic farming, business
and communication skills and financial lead-
ership. Salary negotiable, depending on
experience, with benefits that include hous-
ing. E-mail: Katherine@mcleodorganics.com
FOR RENT — 2 fields; one 44 acres the other
37 acres. Located in New Smithville in Lehigh
County on old route 22. Owner wishes to
rent fields to someone willing to raise organ-
ic crops. No livestock. Contact Benson Stet-
tler 610-285-6432.
HOUSE FOR SALE — in Crafton Borough,
just outside of Pittsburgh city limits. One-
third-acre lot including house, with veg-
etable/flower beds certified organic by PCO.
Convenient to downtown/airport bus way.
Perfect for the sustainable urban gardener!
Call 724-796-2441 for more information.
PROPERTY SEARCH — PASA member in
search of a farmette/land (zoned ag.). I
would like it to be within an hour of Philadel-
phia and be able to keep small animals and
poultry, while growing produce and flowers.
An old house or barn would be nice. So
maybe your neighbor is thinking of retiring
or selling some land 10 -plus acres. If you can
help in the search, call Tony Giunta at 215-
336-3660.
SHARED BUSINESS VENTURES — We own
and operate a start-up organic farm in Berks
County, PA, initially focused on grass-based
livestock. We’re interested in speaking with
folks who have strong, creative interests in
developing or being part of a sustainable
agriculture business, but who may lack the
farm or resource base to do so. We believe a
diversified and integrated farm business fur-
thers sustainability and improves the likeli-
hood of business success. We’re open to
shared business ventures, cooperatives,
lease arrangements, etc. Contact Lou Chiesa,
610-756-3910 or email lchiesa@aol.com.
FOR RENT — Plum Bottom Farm in the
heart of “Big Valley,” Belleville, PA. Includes
100 acres of rotationally grazed land
(8years), with no fertilizers, pesticides or her-
bicides for the last 5 years. 65 acres of crop-
land in contour strips and barn with 20
milking stalls with milk pump, etc. House
with 3 bedrooms, garage underneath
included. If interested contact John Rodgers
at 717-935-5242.
WANTED — Organic Farmer Extrodinaire.
Tait Farm Foods is looking for an experi-
enced organic grower to manage agricul-
ture. The farm provides certified
organic vegetables and fruits to a 125 +
member CSA, an on-farm retail store and a
specialty food manufacturing facility. The
farm is located 7 miles east of State College,
PA and has been in business for 25 years.This
is a full-time, year round position with salary
and health benefits. The current farmer is
staying on into 2005 to assure a smooth
transition for the business. For more infor-
mation, call Kim Tait at 814-466-2386.
OPPORTUNITY — for individual/couple.
Carriage House available in exchange for
caretaking responsibilities. 70 acre farm in
Upper Bucks County, seeking organic certifi-
cation. Responsibilities include sharing: ani-
mal care (cows, horses, chickens); gardens
and light maintenance. Potential for raising
organic food for retail market. Contact Bar-
bara at 610-346-7527 or blindtner@aol.com.
CSA FARM MANAGER — Maysie’s Farm
Conservation Center, located in Chester
County, PA, is seeking a Farm Manager for
our Community Supported Agriculture
farm. Duties include leading team of interns
for the CSA. Ideal candidate will possess
leadership ability, organic vegetable grow-
ing experience and practical farm skills. An
interest in implementing biodynamic prac-
tices also be desirable.This position includes
a salary, housing, food from the garden and
involvement in the SAITA program (the Sus-
tainable Agriculture Internship Training
Alliance), which offers biweekly educational
workshops at a variety of farms. Contact Sam
Cantrell, Executive Director, at (610) 458-
8129 or sam@maysiesfarm.org. Resumes
and references can be mailed to Sam’s atten-
tion at 15 St. Andrew’s Lane, Glenmoore, PA
19343.
FARMERS NEEDED — Cromwell Valley CSA,
Towson MD, seeks two farmers & three
interns to work with our head farmer for the
2005 growing season. The CSA provides
housing & salary for all farmers & interns.
21
Located on seven acres of the Cromwell Val-
ley Park in Baltimore County, the CSA pro-
vides organic produce for 120 shareholders.
The right candidate has experience growing
a crop of diverse organic vegetables. Experi-
ence working in a CSA environment a plus.
The CSA has an established volunteer board
of directors to assist with administrative
tasks. The perfect opportunity for someone
who wants an established farm, subscriber
base, and the convenience of a nearby major
metropolitan area. Please call 410-880-2428
and leave your contact information or send
a detailed list of your experience to:
Cromwell Valley CSA, P.O. Box 9707, Balti-
more, MD 21284, or email to
cvfarmers@yahoo.com.
WANTED — Experienced farmer(s) looking
for low-risk opportunity to farm on his/her
own. 5-10 acres of certified land in Lancaster
Co., with greenhouse, machinery, barn avail-
able to rent by the seaon. Established CSA
for 8 years, farmers’ markets and wholesale
opportunities close by. For more information
contact Katy Heinzel, Simple Gifts Farm,
2121 River Road,Washington Boro, PA 17582;
717 684-5210; khreist@paonline.com
ORGANIC CROPS PRODUCTION POSI-
TIONS AVAILABLE — for 2005 season May-
October at Heifer International’s Overlook
Farm in Rutland, MA. Overlook is a working
farm & educational center that teaches
about hunger and poverty issues. Garden
volunteers grow on 3 acres, lead work
groups and educational programs. Also
small-scale aquaculture, crops from around
the world, & horse power — come learn with
us! 50 hour week; stipend starts at
$250/month, then increases by $50 every 3
months. Americorps credit may be available.
$600 bonus for 6-month stay! Housing/veg-
gies provided. Call Dave or Carolyn, 508-886-
2221 or email carolyn.llewellyn@heifer.org
SUSTAINABLE AG/EDUCATION POSI-
TIONS — at Heifer International’s Overlook
Farm in Rutland, MA: See www.heifer.org for
details about Heifer. Live & work on our farm
for 1–12 months. Stipend starts at
$250/month, increases by $50 every 3
months. Americorps credit may be available.
Housing/some food provided. Work 6 days a
week with livestock, leading group tours and
education sessions about hunger/poverty, &
special events. To inquire about a volunteer
position, call or email Sue Collette at 508-
886-2221 or susan.collette@heifer.org.
 ADVERTISEMENT
Calendar
NEW FEATURE: PASA now offers an events calendar on our
website www.pasafarming.org. Check it out today and if you have
an event you would like listed, please contact Michele Gauger at
PASA headquarters.

November
NOV 30 | Ursinus College, Montgomery Co.,Wendell Berry reading from
That Distant Land and other works of fiction, 12:00 noon–1:30 pm. Addi-
tional details concerning reading location and tickets are available by
visiting www.ursinus.edu or by contacting Rich Wallace at
rwallace@ursinus.edu or 610-409-3000 ext. 2645.

December
DEC 8 | Farm to School Meeting, Sonnewald Natural Foods, 6:00–8:00
pm. South Central Farmers and Dining Directors are invited to attend. A
simple meal will be provided. RSVP to Heather House at 814-349-9856.

DEC 11 | One Day How-to Conference organized by Eliot Coleman on

Winter Greenhouse Production of Organic Vegetables in the Northeast,
9:00am–5:00pm, hosted by Stone Barns Center for Food and Agriculture,
Pocantico Hills, NY. For more information contact Ellen Baum by phone
914-366-6200 ext. 100 or visit www.stonebarnscenter.org.

DEC 14 | Farm to School Meeting, The Pennsylvania College of Technol-

ogy, 5:00–7:00 pm. North Central Farmers and Dining Directors are invit-
ed to attend. A meal featuring grass-fed beef will be provided. RSVP to
Heather House at 814-349-9856.

DEC 18 | Meat Goat Health Conference, Empire State Meat Goat Associ-
ation — Region 3, 10:00am–3:00pm, Tioga County Fairgrounds,
Whiteville, PA. Sponsored by Penn State & Cornell Cooperative Exten-
sion. For more information contact Craig Williams at 570-724-6819 or e-
mail jcw17@psu.edu.

January
JAN 28–30 | NOFA-NY 23rd Annual Conference & Annual Meeting,
Holiday Inn Syracuse/Liverpool. Keynote speakers to include Diane
Whealy, Seed Savers Exchange; Tom Frantzen, Practical Farmers of Iowa;
Dr. E. Ann Clark, University of Guelph Ontario; Dr. Paul Dettloff DVM,
Organic Valley/CROPP; along with a variety of conference workshops.
For more information visit www.nofany.org or call 607-652-NOFA.

February
FEBRUARY 3–5 | PASA’s 14th Annual Farming for the Future Con-
ference, Penn Stater Conference Center, State College, PA.
Full brochures will be sent to PASA members late November, oth-
ers should sign up for a brochure at www.pasafarming.org

FEB 22 | Feb 22 “A Day with Joel Salatin,”10:00am–4:00pm, Salisbury Fire

Hall, Somerset County, Cost $10. Call PASA 814-349-9856 to reserve your
space.

22
PASA Membership Please clip this application and return with payment to:
PASA Membership, PO Box 419, Millheim, PA 16854
& Contribution Form or join online at pasafarming.org

P
ASA is a nonprofit membership based organization working

About You
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to enhance the positive social and economic impact of agri-
Company/Farm
culture and food systems in Pennsylvania. We work with
farmers, consumers, and those concerned with the ecological well- Address

being of our environment and natural resources. PASA works to City State

increase the number of farms and the economic viability of existing

ZIP+4 County
farms in Pennsylvania, maximize consumer awareness and access to
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in making sure agriculture has a healthy join today! Are you farming: NO YES — how many acres:

future — Be a part of PASA! How did you learn about PASA:

Donations
Consider lending extra support to these two PASA funds. The
PASA Memberships

Student $ 15 Annual Fund supports PASA’s basic operations, and the Arias M.
Brownback Scholarship Fund helps those wishing to learn about
Individual $ 35
sustainable agriculture attend the annual conference regardless of
Family/Farm Please complete field below $ 55 financial position.

n Annual Fund
Nonprofit Please complete field below $ 100
$ ...................

n Brownback Scholarship Fund $ ...................

Business Please complete field below $ 150

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

Family/Farm or Sustaining Lifetime Membership

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

Check Make check payable to PASA Total amount due

Credit Card Complete below $

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Please list up to two additional people associated with your business to Exp. Date
receive individual membership privileges. VISA MasterCard
Cardholder Name

Signature

Gift Membership Lifetime Membership

In addition to your own membership, you may give PASA membership All of us at PASA are proud of the growing roster of lifetime members.
to a good friend, family member, business associate or other worthy Contributions for lifetime membership will be managed with care as
recipient on an annual or lifetime basis…a gift that keeps on giving! part of the PASA Founder’s Fund, sustaining both ongoing member-
ship as well as the long-term future of PASA. There are few things a
Student $ 15
member could do to symbolize their lifelong commitment to sustain-
special Individual $ 35 ability than to place such confidence in the value and viability of PASA
itself.
extras Family/Farm
Lifetime Sustaining Member
$ 55
$ 700 Sustaining Lifetime Member $ 700
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 A N N UA L
PA S A’S 1 4 th
Farming for the Future Conference
THURSDAY PRE-CONFERENCE FOCUS TRACKS
Don’t Miss Dinner
with Jerry Brunetti!
Join us to hear the
inspirational healing
odyssey of Jerry
Brunetti. After a diag-
nosis of Non-Hodgkin's
Lymphoma in 1999, he
has been cancer free
for five years and cred-
its overcoming his diagnosis to detoxification,
immune support, and nutrient-dense enzyme-
rich foods. Dinner begins at 6:30pm.
New and Beginning Farmers
This track was developed with the new
farmer in mind. Successful first generation
farmers will describe why they decided to
become farmers, what resources they had or had
to acquire, how they started, where they are
now, what they have learned (both positive and
negative), and what they plan for the future. A
variety of operations will be represented, from
vegetables to multi-species pasture operations.
Join us as these farmers candidly discuss plan-
ning, marketing, personal and financial
resource management, and recordkeeping for
beginning a successful farm enterprise.
Women in Agriculture
Inspirational women farmers will share the
challenges and triumphs of personal and profes-
Pennsylvania
Association for
Sustainable Agriculture
114 West Main Street • PO Box 419 • Millheim, PA 16854
sional growth in farming. Participants can
choose from workshops like advanced business
planning, on-farm educational programming,
stretching for farmers, social activism, and gain-
ing access to land. This day is as much about
networking with other women as it is about
gaining valuable tools for strengthening your
position in the world of farming.
Make $omething More from
Your Milk: Value-Added Dairy
A definite must for anyone considering
value-added dairy products. Whether trans-
forming milk to ice cream, bottling flavored
milk, processing yogurt or cheese, farmers are
finding that a little work goes a long way toward
improving their bottom line. Throughout the
morning, case studies will give a glimpse of dif-
ferent value-added operations. In the afternoon,
breakout sessions will detail these successful
operations and experts will be on hand address
sanitation, inspection, labeling, brand image,
and business planning.
Linking Agriculture and Nutrition
Is organic food healthier? Do government
agriculture policies contribute to our nation’s
obesity epidemic? Can food be medicine? This
track is designed to answer these tough ques-
tions while asking some thought-provoking
new ones. Consumers will learn how to support
positive production practices and farmers may
come away eager to tout the superior nutrition-
al quality of their products.
February 3, 4 & 5, 2005
Penn Stater Conference Center
State College, PA
Two Reminders:
n SUSTAINABLE
AG LEADERSHIP AWARDS
REMINDER
One of the most anticipated
moments of PASA’s annual confer-
ence is the naming of new award
winners.
We are now seeking nomina-
tions for both the next Leadership
and Business awards, and are eager-
ly anticipating our members’ ideas.
PASA Award Committee Chair Lyn
Garling is accepting nominations
for either award until December 15,
2004. Please contact Lyn at Penn
State University, Dept. of Entomolo-
gy, 501 ASI, University Park, PA
16802, phone 814-863-8884 or
email ljg5@psu.edu.
n PASA BOARD OF
DIRECTORS OPENING
REMINDER
As is the case each year, five seats on
PASA’s board of directors are up for
election at the Farming for the
Future conference in February 2005.
If you or any PASA members you
know would be interested to serve
in this manner, please send a nomi-
nation suggestion with brief biog-
raphical information by December
15, 2004 to the Nominating Com-
mittee Chair John Jamison by mail,
171 Jamison Lane, Latrobe, PA
15650-9400, email at john@
jamisonfarm.com or phone 800-
237-5262.
Non Profit Org.
U.S. Postage
PAID
State College, PA
Permit No. 213