Passages
Sustainable Food and Farming Systems
Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond
Number 61
71% of all food Barry Eastman serves at his restaurant in Black Hawk, Iowa is purchased locally.
Buy Fresh, Buy Local:
The Nationwide Scope
Compiled by Michele Gauger
with excerpts from the FoodRoutes Network
We’ve all heard the saying “put your
money where your mouth is,” well these
days that old saying is ringing even more
true as a growing consumer population is
seeking out local foods. A recent survey from
Iowa State University and the Leopold Cen-
ter for Sustainable Agriculture showed 70%
of Americans are willing to pay more for
locally-grown foods.
While no agency tracks overall sales of
local food, demand for local product is forc-
ing changes in the U.S. food system, which
has become proficient at shipping goods
over long distances. Education of the con-
sumer population on the many reasons to
buy locally, as well as concerns over the qual-
ity and nutritional value of foods, are
empowering people to make healthier
dietary choices.
July/August 2006
One education and marketing campaign
attempting to connect consumers with local-
ly produced foods is Buy Fresh, Buy Local
(BFBL). The primary objective of BFBL is
to create a nationally recognized, brand
name identity for locally grown food, as a
way of differentiating such products from
the mainstream. For the past three summers
Passages has reported on individual BFBL
campaigns initiated in several Pennsylvania
regions (Passages #44, 49, 55).
Readers may know BFBL as PASA’s mar-
keting campaign, but some may not realize
that Buy Fresh, Buy Local is actually a nation-
al marketing campaign coordinated by the
FoodRoutes Network, a nonprofit organiza-
tion currently based in Pennsylvania.
FoodRoutes partners with community-based
groups that are interested in organizing
BFBL campaigns at state and local levels.
continued page 12
Newsletter of the
Pennsylvania
Association
for Sustainable
Agriculture
Organic Dairy:
An exciting and rewarding opportunity
By Erin James & Patty Neiner,
Pennsylvania Certified Organic (PCO)
Demand for organic products has
increased rapidly over the last decade
and continues to grow at a rate of
20% per year. Organic dairy products
have been significant contributors to
that growth. In fact, dairy marketing
organizations report this rapid rise in
demand has resulted in an estimated
supply shortfall of 15 to 30% in the
Northeast U.S. alone. This strong
market, offering about $25.75 base
price per cwt, has attracted many
dairy farmers in Pennsylvania and the
surrounding region to convert to
organic production.
In addition to increased income,
producers find organic dairying
rewarding in many ways. Farmers note
how healthy their cows become by
being more proactive and less reactive
in their herd health management, they
point to healthy and productive soil
alive with microbial activity, and dis-
cuss successful methods for weed and
pest management without using
chemicals. continued page 3
Enos Hoover's Jersey heifers graze in one of
the rotationally managed pastures on PCO-
certified Justa-Jersey Farm in New Holland
PA. Justa-Jersey Farm is now managed by
Jordan H. Martin and family.
 Pennsylvania Association
for Sustainable Agriculture
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 Seeley, Bradford County
Secretary: Lyn Garling, Centre County
Treasurer: Chris Fullerton, Huntingdon County
Mary Barbercheck, Centre County
David Bingaman, Dauphin County
George DeVault, Lehigh County
Jennifer Halpin, Cumberland County
Mena Hautau, Berks County
John Hopkins, Columbia County
John Jamison, Westmoreland County
Dave Johnson, Tioga County
Don Kretschmann, Beaver County
Brian Moyer, Berks County
Anthony Rodale, Berks County
PASA STAFF
Headquarters
Brian Snyder
Executive Director
brian@pasafarming.org
Jackie Bonomo
Executive Assistant
jackie@pasafarming.org
Lauren Smith
Director of Development
& Membership Programs
lauren@pasafarming.org
Heather House
Director of Educational Outreach
heather@pasafarming.org
Michele Gauger
Membership & Research Assistant
michele@pasafarming.org
Brandi Marks
Office Coordinator/Bookkeeper
brandi@pasafarming.org
Western Regional Office
Phone: 412-697-0411
David Eson
Director of Western Programs
david@pasafarming.org
Julie Speicher
Marketing Manager
julie@pasafarming.org
Sarah Young
Program Assistant
sarah@pasafarming.org
July/August 2006
1 Cover Stories:
Buy Fresh, Buy Local
Organic Dairy
4 Farmer Profile:
Rumbleway Farm
5 Interview with Robin Way
6 Director’s Corner
7 President’s Corner
Troy Bishopp, page 9
9 Turning Goldenrod into Green
10 Educational Outreach “Buy Fresh, Buy Local” around the country, page 20
11 Conference News
13 Business Member Profile:
Agri-Service Farm
14 Regional Marketing
17 Consumer News:
Raw Milk Producers
18 PASA News
24 Editor’s Corner: The Grapevine
25 Calendar
26 Classified Ads
27 Membership & Contribution Form
Passages July/August 2006 Contributors
Contributors: Troy Bishopp, Jackie Bonomo, George DeVault, David Eson, Chris Fullerton, Mena Hautau, Heather
House, Erin James, Karen Kirner, Kim Miller, Gayle Morrow, Patty Neiner, Kris Ribble, Lauren Smith, Brian Snyder,
Joani Walsh, Leslie Zuck.
PASA’s Mission is… PASA in the News
Promoting profitable farms which produce Have you seen articles about PASA in your local news-
healthy food for all people while respecting the papers or other media? PASA is active across the state,
natural environment. and we’d love to know what coverage we are getting
PASA is an organization as diverse as the Pennsylvania in your area. Please clip any articles you see on PASA
landscape. We are seasoned farmers who know that and mail them to our Millheim headquarters to the
sustainability is not only a concept, but a way of life. attention of Office Coordinator Brandi Marks.
We are new farmers looking for the fulfillment of land
stewardship. We are students and other consumers,
Do you have a great
anxious to understand our food systems and the
article idea for Passages?
choices that must be made. We are families and chil-
Want to share a farming practice with members? We’d
dren, who hold the future of farming in our hands.This
love to hear from you. Please contact the newsletter
is an organization that is growing in its voice on behalf
staff at newsletter@pasafarming.org.
of farmers in Pennsylvania and beyond. Our mission is
achieved, one voice, one farm, one strengthened com- Deadline for September/October 2006 Issue:
munity at a time. August 31, 2006

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

2
Organic Dairy
continued from page 1
Organic dairy farmer Rodney Martin
of Bridge View Dairy in Chester County
says, “Another reward is the satisfaction
evident in our children as they are able to
live and work with us in this beautiful
environment. What better way to pass on
the desire to remain on the farm?”
Basics of organic dairy production
Organic farmers must follow specific
USDA regulations in order to market
their milk as organic. First, land must be
managed to meet the National Organic
Standards for at least three years to be
certifiable. Most importantly, the land
must be free of prohibited materials, such
as synthetic pesticides, fertilizers and
treated seed for a three-year period. A
USDA-accredited certifying agent can
help determine whether a product is
allowed for use in organic production.
Organic dairy animals must have access
to pasture. Buffers or adjoining land use
agreements must be established between
organic and non-organic land to protect
the integrity of organic crops.
Organic livestock regulations require
dairy animals to be managed organically
for one year prior to producing organic
milk or milk products. Organic manage-
ment includes 100% organic feed with
approved additives and supplements.
However, producers are allowed a one-
time, whole herd conversion under two
exceptions to the 100% feed rule. If the
one-year conversion started before June
8, 2006, animals may be fed a minimum
of 80% organic feed for 9 months, fol-
lowed by 100% organic feed for 3
months. Producers starting their transi-
tion after June 8, 2006, must feed 100%
organic feed, which may include third-
year transition feed grown on their farm.
Another way producers enter into
organic production is by purchasing
organic cows or heifers. It is important
that any purchased stock come with
proper identification and certification
documents. Once the herd is converted
to organic production, all animals born
on or brought onto the farm must be
managed organically from the last third
of gestation. In addition, all feed supple-
ments and medical treatments used dur-
ing the transition year (and
after the farm becomes cer-
tified) must comply with
the National Organic
Standards and must be
approved for use in organ-
ic production. (Contact a
certifying agency if you
have questions about a
particular product.) These
rules also apply to dairy
goats and sheep.
As noted, there are var-
ious methods, and combi-
nations of methods, used A cow and calf enjoy some quality time together in one of PCO-
to enter into organic dairy certified Bridge View Dairy's lush pastures. Bridge View Dairy is
operated by Rodney Martin and family in Oxford, PA.
production. Producers
should work with their certification agent National Organic Standards. Common
prior to the start of transitioning to make feed additives such as synthetic amino
sure their organic plan is approved. Con- acids and mineral oil are prohibited.
tacting a certifier early can minimize the • It is imperative that producers
financial risk of inadvertently using a inform their certifier about ALL the
prohibited product or practice that products they wish to use on fields or
would result in denial of certification. livestock BEFORE using them.
• Recordkeeping is an essential part of
A timeline for certification:
what to expect the organic standards. An inspector must
be able to verify the producer’s organic
Organic standards require producers
to submit a certification application to a system plan, so producers should get into
the habit of writing everything down.
USDA-accredited certifier. Before certifi-
cation can be granted, a qualified organic This includes herd health care, field
inputs, harvest dates, storage records,
inspector must inspect the producer’s
operation and all paperwork must be receipts and invoices.
reviewed by the certification agency. Of Getting started
course, this takes time and most certifiers Producers thinking about transition-
advise clients to apply at least six to nine ing to organic dairy production can start
months prior to the date they wish to sell heading in the organic direction by mak-
organic products. Dairy producers are ing some gradual changes in their opera-
strongly encouraged to apply early tions. As any seasoned organic dairy
enough so they can be inspected near the farmer knows, the learning curve can be
beginning of their transition year. That very steep, and the transition may be
way, if a noncompliance is found, it can eased if producers begin experimenting
be corrected without losing organic pro- with new methods of production within
duction. Once organic certification is their management systems. Here are
granted, an annual update and inspection some suggestions:
is required.
• Begin switching from synthetic fertiliz-
Common hang-ups and mistakes ers, herbicides and pesticides to natural
Certifying agents have qualified staff methods.
to help farmers understand the National • Stop using treated seeds.
Organic Standards so they may become
certified. Below are common mistakes • Learn about proactive, natural herd
that may result in denial of certification health strategies: talk to organic dairy
or re-starting the one-year conversion. farmers and vets, attend PASA and
• Treated seed is a prohibited material; PCO field days, read and research.
if planted on a field, the field will not be • Find sources of organic seed and feed;
eligible for certification for three years. evaluate the costs of inputs.
• Feed supplements and medical treat- • Establish careful records. Keep a file
ments must meet the requirements of the continued page 5
3

FARMER PROFILE
Rumbleway
Farm
Rumbleway Farm, owned by Robin
and Mark Way, is a 62-acre farm near the
Susquehanna River at the headwaters of
the Chesapeake Bay. The Way family
purchased the farm in 1992, which was
originally established by Scott-Irish set-
tlers in the 1800s, and since then they
have been working together as a family to
restore the farm and outbuildings. The
farm name originated from “Rumble”
being the last owners of the farm and
“Way” as the family name. The previous
owners really loved the land and wanted
it to stay in agriculture, unfortunately the
husband died the day of his retirement in
a car accident and did not get to enjoy
the fruits of his labor.
Today, Rumbleway Farm is a grass-
based farm raising hay, beef cattle, goats,
pastured poultry and rabbits. The Ways
want their farm to be sustainable and
hope to meet the growing consumer
demands for
naturally raised
food. The Ways feel being sustainable is
the way of the future — “the way our
forefathers farmed in tune with nature
and the environment.”
“Our first venture was custom meat
from beef cows and pigs, as well as hay
grass. The cows spent their days grazing
on lush vegetation, which was supple-
mented with alfalfa hay and ground corn
meal when needed,” says Robin Way.
In 1997 they started raising chickens
on grass in moveable shelters similar to
Joel Salatin’s methods in Virginia. The
chickens are placed on pasture at 3–4
weeks old, as it usually takes about 9
weeks for them to reach a market size of
5–6 pounds. “We start receiving chicks in
March and finish our last processing in
October,” says Way.
They also raise turkeys, (some are her-
4
The Way family has been farming since 1992
at Rumbleway Farm in Conowingo, Maryland.
Inset: Turkeys, some of which are heritage
breeds, are just some of the animals raised on
grass at Rumbleway Farm.
itage breeds), ducks and Boer goats. The
goats are raised on the hedgerows
around the farm, and according to
Robin they enjoy the variety of weeds.
The farm currently offers various
products for sale year-round, including
fresh poultry in spring, summer and fall.
In 2005 they processed 2,500 chickens,
500 turkeys, 100 rabbits, 100 ducks and
about a dozen goats, and expect about
the same this year.
In addition to an on-site processing
area and certified kitchen they have also
started opening their farm with “Dinner
at the Farm” events and their yearly
“Farm Day,” which began in 2000.
“Both of these events are great ways to
market our farming methods and prod-
ucts to the community,” she says.
“Dinner at the Farm” is a four-course
meal, open to the pub-
lic. Open seating is
available December to
April each year and din-
ners are served family
style. The meals feature
meats and products
from the farm that are
prepared in their certi-
fied kitchen. They also
offer arrangements for
private parties in Octo-
ber and November, where they will tailor
the menu to the event. “‘Dinner at the
Farm’ came about as a way to bring extra
income in during our off time says Way.
Rumbleway’s annual “Farm Day” will
be held the last Sunday in September.
Way comments, “We started Rumble-
way Farm Day after hosting our county’s
Family Day on the Farm and really
enjoyed the experience.” This event
allows visitors to see farm activities like
making sauerkraut and pressing apple
cider. There are hayrides and a fishing
tournament, as well as craft activities
and local farm vendors. n
For more information, contact Rumbleway
Farm, 592 McCauley Road, Conowingo, MD
21918, call 410-658-9731 or visit them at
www.rumblewayfarm.com.

Interview with
Robin Way
Robin Way in the farm’s new
certified kitchen facility.
PASA: What do you see as some of the
critical issues concerning agriculture?
Robin Way: The continual loss of farm-
land. We continue to move farther and
farther away from the land and where our
food comes from. By being detached the
general public doesn’t realize this loss of
land and family farms.
What is unique about your farm?
We live very close to the tri-state area
(PA/DE/MD) and we wanted to take
advantage of the market by offering poul-
try. In order to do this we added a pro-
cessing facility certified by the USDA and
a certified kitchen. The facility is for our
own meat since we don’t have the added
staff to process for other producers.
When building the facility we followed
USDA specifications, applied for a writ
of inspection through the USDA, wrote a
HAACP plan and we have an inspector
onsight during all inspected processing. It
took us about 6 months to get all the
paperwork completed.
In 2000 we started offering custom
cuts of meat to customers rather than
only freezer beef by the half or whole ani-
mal. This allowed us to branch out to
new customers because not everyone has
room for that much meat.
I have found that in offering cuts of
meats to customers, consistency is impor-
tant. Packaging and labeling can also help
with sales. Your products should not only
taste great but should look great too. Pro-
vide recipes for hard to use cuts or begin
to think of them in other ways, for exam-
ple, the growing pet food market. You
should try to get to know your butcher
and work closely with them. Most of our
advertisement comes from word of
mouth, but we do hand out flyers and
brochures. Our web site allows people to
access us at home and view the farm. We
started the “Dinner on the Farm” events
to make use of our processing area in the
winter (because we are seasonal) and
showcase our farm products.
How has your operation evolved over
the years?
Mark grew up with farming in his blood.
He helped at a neighbor’s farm from the
time he was 10 years old. The farm came
into the family about the time we got
married and we purchased it from his
parents. I was a city girl who loved the
outdoors and the country. We met while
working for DuPont doing pharmaceuti-
cal research. Mark still works a full time
job with the Department of the Army as
a biologist, while I manage the farm oper-
ations and children.
When we married, Mark had several
beef cattle at a neighbor’s farm so it was
natural to continue to raise beef. We
started into poultry when our extension
agent had a grant for a farmer cooperator
to try a new approach “free range poultry
in moveable pens.” We started in 1996
with 50 chickens and hand-plucked them
the first year. We decided we could raise
poultry, purchased the equipment and
built a processing area.
Why did you join PASA?
We joined PASA to meet other people in
our field and to learn new things. We’ve
been attending the conference for over 5
years and have enjoyed the new pre-con-
ference options. Mark has been to several
pasture walks and has enjoyed the two-
day turkey workshop offered last year. We
have met so many people who are both in
our business and others who show us new
directions to branch out, that I always
recommend PASA to others. No one does
things the same way so by seeing what
others do on their farms gives us ideas on
how to stream-line our business. n
5
Organic Dairy
continued from page 3
folder with invoices and receipts for
feed, seed and vet expenses, herd
health records, dates of planting, field
inputs, harvest, and storage.
• Contact milk-marketing organizations
to find out options for pick-up, or
explore ideas for developing on-farm
processing or sales. Some milk market-
ing organizations provide price incen-
tives and/or loans to assist producers
during their transition.
Organic dairy producer Kore Yoder of
Bev-R-Lane in Union County offers the
following advice about moving toward
organic dairy production: “You have to
shift your philosophy from a focus on
production to a focus on profit. Per cow
production may be lower than in (non-
organic) production, but input costs, vet
bills, and cull rates are lower for grass-
based organic production.” In terms of
raising crops to feed his herd, Yoder notes
that, “Rotation is key to a lot of things:
soil health, crop health, weed, pest, and
disease management, and farmer sanity.”
A federal cost-share program is avail-
able to reimburse producers for up to
75% of organic certification fees (maxi-
mum $500); contact Jared Grissinger at
717-705-9513 or jgrissinge@state.pa.us
for more information or an application.
Information about the National Organic
Standards and a list of USDA-accredited
certification agencies can be found at
USDA’s National Organic Program web-
site: www.ams.usda.gov/nop. n
To set up a farm visit or if you have questions
about transitioning to organic dairy, contact
Patty or Erin at PCO (patty@paorganic.org or
erin@paorganic.org) or 814-364-1344.
PCO is USDA-accredited nonprofit organic
certifying agency that educates and certifies
growers, processors, and handlers of organic
crops, wild crops, livestock and livestock
products in Pennsylvania and adjoining
states. Join PCO to receive Organic Dairy Mat-
ters newsletter and notices of upcoming
workshops and programs. Information about
PCO’s certification program, membership
options, and upcoming events can be found
on PCO’s website: www.paorganic.org. Or
visit our office at 406 S. Pennsylvania Ave.,
Centre Hall, PA.
Director’s Corner
The Future of American Agriculture
Editor’s Note:This article was originally print-
ed in the Spring 2006 edition of Waterkeeper
magazine, visit www.waterkeeper.org.
By Brian Snyder
For at least four decades, since about
the time when many of us as children
began to idealize processed foods origi-
nally prepared for astronauts, American
farming sat on the brink of…something.
Whether that “something” amounts
to greatness or disaster depends on the
perspective of the observer. But few
would argue that this 40 year period can
be characterized as one of intermittent
decline for the bulk of farmers and, more
importantly, for the agrarian culture that
was once the hallmark of our country.
Today, the decline continues, with
some notable exceptions. At least two
generalized approaches to farming,
located mostly at opposite ends of the
farm-size spectrum, seem to be flourish-
ing. Traditional farms, now often
referred to as “midsized farms,” are dis-
appearing fast. It is only natural to
inquire as to the drivers of this divergent
trend, and whether any particular model
holds the key to a brighter future.
In pursuit of answers, it can be very
instructive to note how, when faced with
the same set of facts, equally well edu-
cated and otherwise sophisticated people
can sometimes reach very different con-
clusions. Take for instance the appear-
ance of Mad Cow Disease in America’s
beef industry, or the impending specter
of deadly Avian Influenza.
Faced with these circumstances,
advocates of so-called “modern” confine-
ment and mega-feedlot production sys-
tems see a need for more uniformity and
control, as well as larger production
facilities in general. On the other hand,
practitioners of alternative agricultural
systems, usually implemented on smaller
and widely scattered farms, will talk
about the need for increased diversifica-
tion and holistic approaches that look at
A Matter of Vision:
the health of the entire system.
In order to understand and evaluate
these contrasting attitudes, one must
first comprehend the visions that gener-
ated them. In this case, a “vision” is
defined as a series of interconnected
principles that logically lead to a desired
result. For example, consider the follow-
ing diagram of one agricultural vision:
Vision A:
Isolation
t
Exploitation
t the concept of “connection,” which
Efficiency
t the land and animals and the consumer’s
Inexpensive Food
In this vision, representing the princi-
ples underlying what has come to be
known as “conventional” agriculture, we
see a progression of ideas ending in a
desired result, i.e. an efficient produc-
tion system that provides inexpensive
food for the masses.
The term “isolation” is used here to
describe an independent American
farmer, operating in a competitive mar-
ket including not only neighboring
farms and those across the country, but
increasingly those in other countries. As
the vision goes, such farms make the best
use of, or “exploit” available resources in
order to operate as efficiently as possible.
The desired outcome is to produce the
relatively inexpensive food supply that
we often take for granted.
In contrast to this conventional
thinking, an altogether different vision
underpins the alternative farming meth-
ods relied upon by the “sustainable”
farming community follows:
Vision B:
Connection
t depicts the status quo of agriculture for
Systemic Health
t
Quality
t reach certain conclusions that are by
High-Value Food
6
This vision, while different in obvi-
ous ways, also represents a progression of
ideas that brings about a desired out-
come — food for our society that, while
not necessarily inexpensive, is of very
good quality for the money paid, i.e.
high-value food. The emphasis on “qual-
ity” as opposed to “efficiency” is the key
to understanding this particular vision,
and a key to understanding the differ-
ence between conventional and sustain-
able systems.
The sustainable vision is founded on
refers to both the farmer’s connection to
connection with the farmer. This vision
sees farmers collaborating with each
other, as opposed to competing, to
achieve common goals. And this collab-
oration holds whether talking about
farmers next door, or those in different
regions or countries within the national
or global marketplace.
The major strength of this vision lies
in its replacement of resource exploita-
tion with an emphasis on “systemic
health.” Sustainable farmers are con-
cerned with the health of the entire food
system, beginning with the soil, land
and water and ending with the health of
consumers. A breakdown in vitality any-
where in the production chain means
the whole system must be reevaluated.
Volumes could be spent comparing
and contrasting the two visions present-
ed here. But even in this simplistic form,
it should be clear how powerfully
descriptive and consequential these two
portrayals are in understanding the way
decisions about national farm policy
have been made in the past, and what is
really at stake for future generations.
If you subscribe to Vision A, which
the last 40 or 50 years (but not so much
before that), then you will necessarily
continued page 19
President’s Corner
Relationship Building
By Kim Miller
We can be a mighty cantankerous lot,
we sustainable ag supporters. We have
opinions, strong opinions, and we hold
on to them like they are true. We can get
our dander up right now and go to the
carpet with anyone who dares to disagree
with us. We can get down right indig-
nant with those who do not stand where
we stand.
This attitude, I am afraid, does not
always serve us well. In fact, I will opine
that it rarely serves us well and it is espe-
cially harmful when we are dealing with
our fellow PASA members. Righteous-
ness is, put very simply, not sustainable
when applied to human relationships. I
will not deny that the pulsating energy
of an adrenalin rush fueled by righteous
indignation is enervating. It’s too bad
that it is so counter productive when
applied to relationship building.
PASA is a diverse organization of kin-
dred spirits. No two of us have exactly
the same idea about what sustainability
is. I hope that we can agree that it is a
dynamic concept, constantly evolving
from new ideas, new research, new tech-
nology and our own prejudices. And I
hope that we can support and encourage
each other rather than argue about who
is more sustainable.
We talk frequently about relationship
marketing, about buying local, and
about community building. But, I think
we often fail to consider what relation-
ship building really requires. Too many
of us act as if we know the truth. We’re
just waiting for everyone else to recog-
nize our wisdom and pay us the homage
that we deserve. Right is right after all,
right? So what is there to talk about?
Frankly, it has been my experience
that relationship building is hard and
time-consuming work. It takes commu-
nication, talking of course, but much
more. It takes listening to and identify-
ing with the other person. It requires the
gift of encouragement and a non-judg-
mental approach. And it usually
demands that I shut up about the truth.
In all honesty, I am about sick to
death of the truth. As far as divisive con-
cepts go the truth is about tops, though
justice will give it a run for its money.
Truth and justice: the twin swords of
entitlement. The weapons of mass “me
first-ism” and the tireless slave master
demanding close mindedness. It never
So must we be with each other. Let’s continue
to encourage each other no matter where we are
along the path of sustainability. Give freely
and receive gratefully. Let’s stand together against
convention instead of battling alone.
ceases to amaze me just how off putting
telling someone the truth, especially in
all sincerity, is.
We need to practice a policy of don’t
ask don’t tell with the truth. That is if we
wish to be in a relationship with people
who view things differently than we do.
I have to laugh when I hear “The truth
will set you free.” I guess it will. It will
set you free from being in relationships
with those with whom you don’t agree.
The antidote for all of this worship of
truth and justice is at hand. Turns out it
is also a super handy tool for relationship
building. The solution: mercy and for-
giveness. When we practice mercy and
forgiveness truth and justice never come
up. And who among us does not appre-
ciate being shown a little mercy and for-
giveness? Not that we need it, mind you,
but it never hurts.
When a new customer of ours men-
tions that they are trying to eat more
fresh food I choose not to say “It’s about
7
time for crying out loud!” even though
that’s the truth. I prefer to say “Great!”
Similarly, if a neighboring farmer talks
about using fewer pesticides I try not to
give him the business about using any at
all. Instead I say “Great!” An ounce of
encouragement is worth a pound of
truth.
So must we be with each other. Let’s
continue to encourage each other no
matter where we are along the path of
sustainability. Give freely and receive
gratefully. Let’s stand together against
convention instead of battling alone.
Let’s make mercy and forgiveness the
mantra of this association. Let’s put
truth aside for now. We are an uncon-
ventional lot, and can best make our
point by building relationships with
each other that are based on generosity
of spirit. We will not defeat convention
by using conventional means. Mercifully
we will find sustainability. n
Stay
connected!
Visit PASA online at
www.pasafarming.org
 ADVERTISEMENT

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P.O. Box 265 • Bainbridge, PA 17502
800-347-1566
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8

Turning Goldenrod into Green:
Reclaiming Fallow Land By Grazing
By Troy Bishopp
Fallow land really sticks out in the
landscape doesn’t it? But when you go by
a fallow field, have you ever noticed the
riding paths or the occasional attempt at
mowing a portion of it? Nice and green
and vegetative aren’t they?
You can get pretty excited about this
untapped resource once you understand
the simple dynamics of bringing it back
into production with livestock. A strate-
gic mowing and subsequent grazing pres-
sure to stir up the natural soil seed bank
can yield a totally renewed landscape.
Weeds Can Be Grazed
Your arch nemesis on fallow land is
usually a combination of goldenrod,
knapweed, multiflora rose and other frus-
trating so-called weeds. These weeds are
highly competitive and contain allelo-
pathic compounds that sicken the sur-
rounding area so they can thrive. They
are also very unfriendly to underground
soil life. However these plants do hate to
be cut or grazed on a regular basis, so take
advantage of this weakness.
Livestock can actually do fairly well
on these weeds. This past year some of
my custom grazed stocker calves were on
a 85% knapweed farmstead and they
actually looked as good as the ones eating
“good grass.” The big trick is to keep the
plants vegetative enough so that your ani-
mals will eat it. And it really helps to have
animals in the pasture that have learned
to eat these plants. They’ll soon teach the
others that it’s not all that bad.
If you have ever read Newman Turn-
er’s book, Fertility Pastures, you know that
there are many medicinal benefits that
Left: Close up of grazed knapweed. Looks pretty
tasty doesn’t it?
Inset: When it comes to grazing, author Troy Bish-
opp sure knows what he’s talking about.
Pasture Salad
On average there are about 3 pounds
per acre of grass seed and 2 pounds per
acre of legume seed. Not a bad pasture
salad for livestock and wildlife. Deer,
goats and sheep like those forbs while
pigs, chickens and turkeys like the seeds
and roots and cattle like the grasses.
Good management of these different
species on the land may bring back some
of our most valued resource.
Could we ever turn thousands of acres
of fallow land into productive grazing
come from weeds. Maybe this was a fac-
land? Maybe connecting forward think-
tor in the weight gain my own cattle
ing farmers with like-minded landowners
showed. Isn’t it neat how Mother Nature
would be start. It’s not an easy road to
may take care of us after all?
take, but something worthwhile to inves-
I have also found that after a timely
deposit of manure in the soil seed bank, tigate in this day and age. We must start
and a little moisture and sunlight finally somewhere as the price of fuel, feed and
reaching the starved canopy, good things credit hampers our young people from
start to happen. getting into agriculture.
Matt Sanderson from the ARS Pasture What are your thoughts on these
Systems Research Unit has informed me ideas?
that Northeast pastures contain about 5.5 Troy Bishopp is a fourth generation
million seeds per acre in the soil natural- farmer-grazer and grazing specialist with
ly. The seed profile is broken down into 5 the Madison County, NY Soil and Water
Conservation District. He co-presented a
PASA field day at Mike Wright’s Farm. n
classes: annual/biennial forbs, annual
grasses, legumes, perennial forbs and
perennial grasses. Overall forbs represent
Editor’s Note: This article originally appeared
70% of the seed bank, while the grasses in the January 9, 2006 issue of Small Farm
and legumes make up the rest. Quarterly.
Project Grass Conference Coming in October
The 5th Annual Statewide Project Grass Conference is to be held at Penn
College in Williamsport, PA October 20 and 21, 2006.
Speakers will include Jim Gerrish and Allen Williams along with various
producer, industry, and agency speakers. Jim Gerrish is a grassland con-
sultant working with private landowners on pasture and rangeland plan-
ning, hay making, and livestock management.
Dr. Williams is a founding partner and Vice President of The Jacob
Alliance, LLC, and Livestock Management Consultants, LLC.
Additional topics will include: pasture management, value-added mar-
keting, producer discussion groups, solar and wind power on the farm,
alternative energy and bio-fuels on the farm, converting to organic dairy-
ing, dairy heifer grazing, pastured poultry, pastured hogs, updates on the
Farm Bill, pasture nutrient management and much, much more.
Please join us in our discussions of Pennsylvania’s grasslands! For more
information and registration form contact Kris Ribble at 570-784-4401 Ext.
111 or kris.ribble@pa.usda.gov. Registration deadline is September 29.
9
Educational Outreach
FIELD DAY REPORT
Sheep Dairying & Cheesemaking
By Karen Kirner,
Guest Field Day Reporter
One of the most interesting parts of
PASA’s field day programming is the
chance to learn about another farm’s
operation and the farmers’ ingenuity. It
seems every farmer has their own unique
methods of running their businesses.
This is the case at Otterbein Acres,
owned by John and Lena Fisher. Visiting
their farm, located in Franklin County,
was a chance to learn more about their
operation that includes 200 grass-fed
sheep and two collies that are trained to
move the sheep. Probably the most inter-
esting attraction of the field day was the
milking carousel that John designed and
built himself.
When researching milking systems
John found the equipment to be very
expensive. Therefore he decided to build
his own milking system, hoping to be
able to do so at a lower price. His plan
worked since the carousel cost about
$1,000 (not including the pipeline that
he added later). John also had two other
goals in the design of the project: head-
locks to hold the sheep in place and the
ability to milk 100 sheep in one hour.
The finished carousel has a ramp that
Learn from the “Queen of Cheese”
By Heather House
Want to achieve “culinary authority”
status at your next potluck? Try bringing
a fresh, homemade cheese! Making
cheese at home is a thrilling experience,
one that even a novice cook can enjoy.
Since PASA is hosting a Home Cheese-
making course with Ricki Carroll in the
fall (details below), we thought we’d give
you a crash course in cheesemaking.
There are two basic steps in cheese-
making. First, a starter culture is added to
milk to separate the milk solids from the
milk liquids or, in other words, the curds
from the whey. In very simple cheeses,
like Queso Blanco, the coagulant is vine-
gar. In more complex cheeses, like Parmi-
giano-Reggiano, a special bacterial
ripening culture must be used. Once cul-
leads up to the turntable. The base of the
carousel wheel has rubber to prevent the
sheep from slipping. When a wooden
gate is lifted one sheep is allowed to walk
onto the carousel from the ramp. As the
carousel is manually spun (this might be
the hardest part of the job since it gets
A highlight of the field day at Otterbein Acres was the milker designed and built by John Fisher.
tures are added to the milk, bacteria eat
the lactose (milk sugars) in the milk.
They produce a bi-product called lactic
acid, which gives the cheese its flavor and
increases the acidity of the milk.
After the milk has an acid-base, the
next step is to make the milk solids set
more firmly. A coagulating agent, most
often rennet, is used to draw the curds
together. The curds are then drained and
left to firm up. In soft cheeses, you add
small amounts of rennet and let the
cheese sit for longer periods of time. In
hard cheeses, you add large amounts of
rennet and let the cheese sit for a shorter
period of time. It’s that simple!
While stovetop cheeses aren’t likely to
win any artisan cheese awards, they are a
fun, delicious and healthy crowd-pleaser
10
heavy with sheep on it), feed falls into a
center trough which gives the sheep
incentive to put their heads into the
headlock. After a sheep is secured and her
udders are disinfected, the milkers are
manually attached.
After each sheep is finished milking
the milkers are manually released and
when the sheep completes a full circle on
the carousel the headlock is released and
continued page 19
for friends and family. Cheese can be
made from both pasteurized and raw
milk, but ultra-pasteurized milk cannot
make Mozzarella cheese because the heat-
treatment applied to the milk prevents
the stretching of the curds.
Want to learn more? The “Queen of
Cheese,” Ricki Carroll, will enlighten us
on the world of home cheesemaking for
two distinct PASA events in October.
Author of Home Cheese Making and
founder of the New England Cheesemak-
ing Supply Company, Ricki fills every
class with expert instruction and lots of
stories. Whether you attend the hands-on
program in State College on October 28
or the cooking demonstration at West-
moreland County Community College
on October 29, you will leave class with a
home mozzarella and ricotta cheesemak-
ing kit and the inspiration for making
cheeses at home! n
Conference News
16th Annual Farming for the Future Conference
Cultivating Excellence — Farming to Serve the Common Good
February 1–3, 2007 • State College, PA
Planning Committee
Moving Forward
The 2007 Conference Planning Com-
mittee consists of almost 30 PASA volun-
teers who lend their time leading up to
the conference to determine the confer-
ence theme and keynoters, contact speak-
ers for the workshops, and solicit
sponsors for support. Board members
Brian Moyer and Mary Barbercheck are
co-chairing the committee again this
year. Planning began in May and is going
well. By the time you read this, most of
the planning for the 120+ conference
workshops will be nearly completed! Not
only that, we have booked our three
keynoters for the 2007 event. Folks who
purchase tickets to the Thursday evening
dinner picnic will have the honor hearing
from venerated direct marketing farmer
Joel Salatin. Opening the main confer-
ence Friday morning is peak oil expert
James Kunstler and we'll wrap up the
conference on Saturday with an inspiring
and colorful closing from farmer photog-
rapher Michael Ableman. We hope to see
you all in State College in February!
Business Opportunities
Packets of information on sponsoring,
exhibiting, advertising, and other busi-
ness opportunities connected with the
conference will be mailed late summer. If
you are not on the business contact list
and care to be, contact Lauren Smith at
PASA headquarters.
Charity Auction
Now in our fifth year of auction
fundraising at the conference, we are
seeking unique (and valuable!) items to
auction at the 2007 conference. The
Silent Auction, the Bag Auction and the
Live Auction need a variety of items in all
price ranges. Help us assemble some ter-
rific items to be auctioned off in 2007 —
this is a terrific way to contribute to the
cause! Contact Lauren Smith at PASA
headquarters for more information.
Arias M. Brownback
Scholarship Fund
Formed in 2001, this scholarship fund
is designed to help youth and other
developing farmers attend the Farming
for the Future conference each year. The
scholarship expresses PASA’s commit-
ment to providing educational opportu-
nities for those wishing to learn
sustainable agricultural techniques and
methods regardless of financial circum-
stances. As the scholarship fund grows, so
does the list of people who’ve gained
from its support. In fact, PASA was able
to award over 25 scholarships to support
farmers attending the conference in
2006. Ideas are being sought for new
sources of income for this fund. If you
have any ideas in this regard, contact
Heather House at PASA headquarters. n

Don’t Miss These

ADVERTISEMENT

Summer Educational Events!

Southwestern Penna. Fresh Market Tomato Twilight Meeting — August 29 (tentative)
Lee Young and Eric Oesterling, Penn State extension educators in Washington and Westmoreland Counties respectively, will host a twilight meet-
ing at the site of the 2006 Tomato Variety Trial to cover tomato varieties and pest management. This year the trial will contain a number of lines
from Dr. Majid Foolad’s breeding program, which seeks to increase disease resistance and nutrient content in commercial tomato varieties. The
trial is tentatively planned for Bebout Farms, Venetia, Washington County. For registration and information, contact Lee Young at 724-228-6881 or
ljs32@psu.edu.

Lehigh Valley Potato Twilight Meeting — late August or early September

A Twilight Potato Growers Meeting will be scheduled during the last two weeks of August or first week in September at Twin Maple Farm, located
in Northampton County, near Bath, Pennsylvania. Robert Leiby, Lehigh Co. extension educator, has established the 2006 potato variety plot at the
farm. Several hills of each cultivar in the plot will be harvested and placed on display. Growers will be able to compare new varieties with known
standards like Katahdin and Snowden. There will also be updates on potato diseases and insect pests. For registration and information, contact
Robert Leiby at 610-391-9840 or rel5@psu.edu.

Bucks County Pumpkin Twilight Meeting — September or October

Scott Guiser, a Penn State extension educator in Bucks Co., is planting a pumpkin variety demonstration for growers in southeastern Pennsylva-
nia at Delaware Valley College this year. A twilight meeting to observe the results will be scheduled for this fall. For registration and information,
contact Scott Guiser at 215-345-3283 or sxg6@psu.edu.

Penn State Cooperative Extension

in Washington, Westmoreland, Lehigh and Bucks Counties

Pennsylvania Vegetable Growers Association

717-694-3596 www.pvga.org

11
Cover Story
Buy Fresh, Buy Local
continued from page 1
Campaigns are currently underway in 15
states and 18 communities nationwide.
What is Buy Fresh, Buy Local?
The concept of BFBL was to create a
national network of local food and agri-
culture organizations that promoted local
foods through a unifying label. Once the
national label was designed, each partner-
ing organization took the materials and
developed their own marketing plan.
The mission is to stimulate public
awareness of, and demand for, locally
grown food. It brings consumers a con-
sistent image and message that identifies
and supports local food producers
through farmers’ markets, Community
Supported Agriculture (CSA) projects,
grocery stores and restaurants. The cam-
paign also aims to help local family
farms, processors, and independent retail
markets differentiate themselves from
their large competitors.
The various BFBL campaigns are uti-
lizing lessons learned from the “Be a
Local Hero, Buy Locally Grown” effort,
supported by the FoodRoutes Network
and implemented by Community
Involved in Sustaining Agriculture
(CISA), a nonprofit organization in
Amherst, Massachusetts. In an independ-
ent evaluation, 78% of area residents
polled recalled the “Local Hero” cam-
paign. Of those, 65% reported that the
campaign influenced them to buy locally
grown food. Further, 70% of participat-
ing farmers reported increased sales after
the campaign began. Today, BFBL is
building the market for locally grown
food in communities across the U.S.
Who is
FoodRoutes Network?
FoodRoutes Network (www. food-
routes.org) is a nonprofit organization
currently based in Pennsylvania that
provides communication tools, organ-
izing support, and marketing
resources to grassroots groups
throughout the US that are working to
rebuild local food systems and pro-
mote sustainable agriculture. Food-
Routes’ coordination of the Buy Fresh,
Buy Local marketing campaign is con-
necting consumers in communities
throughout the country to the fresh-
est, most delicious locally grown and
produced foods available. Through
outreach, advertising and point of pur-
chase materials, BFBL makes it easy for
consumers to find fresh, local food
from farmers they can know and trust.

Snapshots of Other Buy Fresh, Buy Local Campaigns

Now that you know more about the origins of the Buy Fresh, Buy Local campaign, see what marketplace. The BFBL campaign is an
other states are doing across the country. Here are a few examples of how the message of buy- essential marketing tool providing local
ing locally is spreading nationwide, including an update on the Pennsylvania campaigns.
family farms, processors and independent
Kansas City, Missouri Kansas City metro area. retail markets a competitive edge.”
The BFBL campaign in Kansas City, Diana Endicott of Good Natured
coordinated by Bridging the Gap and Farms says, “As consumer demand Iowa
Good Natured Family Farms, has tracked increases for natural and organic foods, In Northeast Iowa their BFBL cam-
an increase in local food sales by 36% via label green-washing is an increasing prob- paign has doubled local food purchases
a locally owned and operated supermar- lem. The BFBL campaign helps local, among 23 institutional buyers, including
ket chain of 14 Hen House Markets and small family farms differentiate them- hospitals, retirement homes, restaurants,
15 Price Chopper stores located in the selves, from these green-wash labels in the grocers and colleges. Together these insti-
tutions spent approximately $465,000 on
BFBL Campaign Partners locally produced fruits, vegetables, meats,
• Alabama Good Natured Family • Nebraska
dairy and baked goods in 2004 — dollars
Alabama Farmers’ Farms Nebraska Sustainable that otherwise might not have been
Market Authority • Louisiana Agriculture Society invested locally. continued page 20
• California Baton Rouge Economic • New Mexico/Colorado
Community Alliance and Agricultural Develop- Rocky Mountain Farmers
with Family Farmers ment Alliance Union
• Central Illinois • Minnesota • New York
The Land Connection, Land Stewardship Project New York Sustainable
Inland Northwest, Rural • Mississippi Agriculture Working
Roots Mississippi Association of Group
• Iowa Cooperatives • Northwestern
Practical Farmers of Iowa • Montana New Jersey
and University of North- Alternative Energy The Foodshed Alliance
ern Iowa Resources Organization • Pennsylvania
• Kansas City and Mission Mountain PASA
Bridging the Gap and Market

12
Business Member Profile
A. We had a corporate vision statement
Churns to Cheese Makers — that says “our mission is to develop prof-
itable and sustainable family farms.”
get it at Agri-Service That’s why we expanded into food pro-
cessing (equipment); I could see it would
By Gayle Morrow be a benefit to them (customers) to add
Got milk? Want cheese? Then you may need Agri-Service. The Hagerstown, value to their product. Sustainable to me,
Maryland company has the processing equipment for “whatever you want to means it can survive over the long term,
make with your milk.” it can be passed on. From a business
“We are all dairy-focused,” says Dale Martin, who owns the company with standpoint it remains viable over a signif-
Richard Strite. “Our business is farmer oriented, not commercial.” icant period of time. Profit and sustain-
Martin describes the company as “kind of like a three-legged stool.” The ability have to go hand-in-hand.
“legs” are farm equipment rental, milking equipment, supply and processing
equipment sales. Agri-Service carries everything a dairy farmer needs to run his Q. What do you see as some of the crit-
or her operation, he says, whether that operation is focused on cows, sheep, goats ical issues facing ag and ag-related busi-
or other milk-producer. The rental end of the business is primarily implements nesses today?
like ag baggers or tractors. The company sells barn equipment, manure handlers, A. I think urbanization is one of the crit-
milk coolers and such. The processing equipment runs the gamut from fluid ical issues. It is a bane and a blessing. It
bottling supplies and ice creates challenges but it is an opportuni-
cream freezers to culturing ty to bring the consumer closer to the
tanks for yogurt and butter farmer. It makes farmers rethink how
churns. they farm. I think it is so important to
“We do have multiple the consumer to know what ag is all
sizes of different things,” about. We have a whole generation of
says Martin, but stresses consumers who know so little of what
the focus is very much on farming is. Developing and communicat-
the small-scale producer. ing a message to the consumer is critical,
Agri-Service LLC got its and part of the message can be letting
start in 1985. Martin them come on your farm and see (your
explains that he and his operation). We have to make it our busi-
partner both grew up on Standing beside a cheese bag trolley and pictured left ness to educate the public.
dairy farms. In his case, he to right is the Agri-Services crew of Larry Wampler, Q. What do you see as the connection
says that “as things hap- Sales; Marlin Wampler, Product Manager; and holding a between sustainable ag and the con-
curd fork is Dale Martin, President.
pened with families,” his sumer?
brother took over their family farm so Martin and his father bought out a dairy A. It is all about the consumer. If you
equipment company. They started out with four employees and 21 years later, plan to build a sustainable system, start
with growth that was “some planned, and some not,” Agri-Service now employ- with the potential customer base and find
ees 25–30. He says many of the company’s workers come from dairy back- out what’s important to them. Talk to
grounds and have agriculture experience. people about what is important about
“It helps us understand our customers,” he says. their food. So many of our customers call
If you think Agri-Service might be able to help you with your dairy opera- us to ask what they should do, and they
tion, call 301-223-6877. really have the cart before the horse. They
should be talking to their customer base.
Q. What is unique about your business? there were potential customers! We We (as sustainable producers) are only
A. I feel one unique thing about us is we joined to stay involved. targeting the minority who really care
were raised on dairy farms so we come in about what they eat and where it comes
Q. How has your membership been a
on the ag side, not commercial-wise. benefit to your business? from. We’d like that minority to grow.
We’re all about small family farms. We A. We’ve successfully displayed at two That comes back to communicating that
very much understand the people we’re message. The more we can educate, the
conferences and also made a lot of impor-
working with. larger the minority becomes. In general
tant contacts — not just customers.
only a small percentage of people are will-
Q. Why did you join PASA? PASA brings a lot of people together. We
ing to break out of their shopping habits
A. The members fall within our target do almost no advertising. Customers are
to buy fresh, local products. We have to
audience. I was contacted by PASA our best sales people, so the contacts we
create and communicate the message to
because someone heard about us and make at the conference are important.
consumers that “where your food comes
thought we’d make a good match. I came Q. What does the term “sustainable” from is important.” I think farmers have
to the 2005 conference and displayed mean to you and how do you incorpo- to play a lead role. Farmers have an
some of our equipment. It was obvious rate that into your business? opportunity to be their own message. n

13
Regional Marketing
SOUTHCENTRAL REGION
n Heirloom Melon Tasting
at Dancing Creek Farm
Wednesday, August 23, 5:30 pm–dusk
Mick & Seth Kodner are growing about
20 varieties of heirloom melons for Tus-
carora Organic Growers this summer and
invite anyone interested to their farm for
a taste testing party. Bring your own heir-
loom melons, finger foods and drinks to
share. Seth will offer a tour of the farm to
early arrivers. The farm is located eight
miles south of Port Royal between Rt. 75
and Rt. 35. For directions and to RSVP
email Mick at dancingcreekfarm@
yahoo.com or call 717-527-2831.
n Free Biodiesel Workshops
for Farmers
Wilson College will be offering work-
shops for farmers on how to make
biodiesel fuel from waste fryer oil. The
one-day hands-on workshops will include
sessions on chemical analysis, fuel quality,
biodiesel processor designs, logistics of oil
collection and fuel making. Personal
health and environmental safety will be
stressed throughout the curriculum. The
Biodiesel Workshop Series is funded by a
grant from the SARE program.
After participating in the workshops,
farmers will be eligible to apply for sup-
plemental funding of up to $1500 to
build their own biodiesel processors.
Farmers who are selected for the funding
will receive follow up support from the
experienced biodiesel brewers at Wilson
College, and an engineer who is contract-
ed to assist with the project.
Workshops will begin at the end of
this summer in and around south central
Pennsylvania, and will continue into the
fall of 2006. The first workshop is sched-
uled for August 19th at Spoutwood Farm
in York County. Farmers who would like
to participate or host a workshop at their
farm are encouraged to contact Matt
Steiman, Program Manager, Fulton Cen-
ter for Sustainable Living, Wilson Col-
lege, Chambersburg PA. 717-264-4141
ext. 3247 or msteiman@wilson.edu or
visit www.wilson.edu/biodiesel.
WESTERN REGION n “PASA Appreciation Day”—Shop at
Whole Foods Market today. Five percent
Local Foods Week Events of sales benefit PASA and its programs.
www.buylocalpa.org or www.pasafarm-
September 10
ing.org
n “Savor, Sip & Socialize,” Local Food
Week Kick-Off at Six Penn Kitchen, September 14
5:30-8:00 p.m. Visit www.buylocalpa n “Hike and Eat Locally” with Venture
.org or www.pasafarming.org. Outdoors in Schenley Park with catered
meal from Café at Phipps, 6:30-8:30
n
“Eating Well While Doing Good”—
p.m. Venture Outdoors Members —
Dine out at select restaurants featuring
$12, Nonmembers — $15 www.ven-
locally grown food. For restaurants go to
tureoutdoors.org
www.buylocalpa.org or www.pasafarm-
ing.org. September 15
n “Women on the Agricultural Edge”
September 11
n Farm Fanfare: A Festival at East Liber- an Urban Farm Tour, with Barb Kline,
ty Farmers’ Market 3:30–7:30 p.m. Mildred’s Daughters Farm, 11 a.m. $5
www.buylocalpa.org or www.pasafarm- contribution to Grow Pittsburgh.
ing.org Reservations/directions: bkline@grow-
pittsburgh.org
n Café Scientifique at Penn Brewery:
n “Farmers’ Market Fiesta” at Oakland
“What to Eat: Organic, Local, Sustain-
able?” with Penn State professor and Farmers’ Market, with music and chefs
PASA board member, Mary Bar- from Mad Mex, 3:30–5 p.m. www.buy-
bercheck, 6:30 p.m. www.cafescipgh.org localpa.org or www.pasafarming.org
September 12 n “Fall Harvest Dinner” a seasonal, local
n
Local Lunch and Learn: “Fixing our feast to remember at Carnegie Science
Broken Food System in Western PA” Center, with Parkhurst Dining Services,
with David Eson of PASA, Schenley 6–9 p.m. Reservations/directions: 412-
Park Visitors Center Cafe, 12:00 p.m. 697-0411. www.buylocalpa.org or
www.buylocalpa .org or www.pasafarm- www.pasafarming.org
ing.org September 16
n “What’s For Dinner?” Sweetwater n “Every Week is Local Food Week at
Cooking School goes to Southside Farmers @ the Firehouse Market” with
Farmers’ Market—a cooking class using Slow Food Pittsburgh, 9:30 a.m.–1:30
the day’s harvest, 4:30 p.m. www.sweet- p.m. www.slowfoodpgh.com.
watercooking .com/412-325-2703.
n “Good and Local: Berries, Cheese,
September 13 Teas, Jam, Wine…” taste the local prod-
n Family Day at the Mount Lebanon ucts, meet the producers at McGinnis
Farmers’ Market www.buylocalpa.org or Sisters, Monroeville, 11 a.m.–3 p.m.
www.pasafarming.org www.mcginnis-sisters.com.
Hungry Parasites,
Predators on Patrol
Use Biocontrol in the Field to Control:
Corn Borer, Mexican Bean Beetle, Manure Flies
Use Biocontrol in the Greenhouse to Control:
Aphids, Whiteflies, Spider Mites, Thrips, Fungus Gnats
IPM Laboratories, Inc.
www.ipmlabs.com • ipmlabs@baldcom.net
Phone: (315) 497-2063
Healthy Beneficials Guaranteed
14
Regional Marketing
Celebrating our Amazing Bounty —
Early Summer Dinner Success & Plans for Fall Harvest Celebrations
Wonderful ways to introduce PASA to a new community and celebrate PASA producer offerings, while raising money for the annual fund,
are PASA’s benefit dinners.We held three wonderful meals in June, celebrating the early season harvest, and we have two exciting events
to announce coming up in September.

NORTHCENTRAL REGION WESTERN REGION

The Early Season Harvest Dinner was
held at Harrison’s Wine Country Grill in
State College on Fathers’ Day. Chef Har-
rison Schailey strives to offer local pro-
duce on their summer menus, so he
enjoyed planning this menu. Thanks goes
to events sponsors Colonial Press and
Parente Randolphe, LLC. With local
foods the focus and highlight, ingredients
for the feast were procured from:
Asher’s Chocolates • Briar Patch Organic Farm
• Brookmere Winery • Cow-a-Hen Farm •
Dreamcatcher Farm • Fiedler Farm • Full Circle
Farms • Gemelli’s Breads • Help From Above •
High Field Dairy • Jubilee Farm • Lakewood
Farm • Landisdale Farm • LeRaysville Cheese
Factory • Long Lane Farm • Meyer Dairy • Mill-
heim Bread Company • Mother Earth Mush-
rooms • Mt. Nittany Vineyard • New Morning
Farm • Otto’s Pub & Brewery • Over the Moon
Farm • Pipe Dreams Fromage • Shade Moun-
tain Vineyards • Sombra Buena Coffee • Spiral
Path Farm • Spring Bank Acres • Stone Mead-
ow Farm • Sunny Ridge Farm • Tait Farm Foods
• Triangle Organics Farm • Tuscarora Organic
Growers Cooperative • Village Acres
Special thanks to the big Burrito
Group and Casbah Restaurant for hold-
ing two Summer Farm Dinners on
PASA’s behalf. Offering local farm foods
on their menus is a summer-natural for
this restaurant group, so Chefs Bill Fuller
and Derek Stevens were the right master-
minds to prepare a fantastic 5-course
meal featuring local ingredients for PASA
West! With local foods the focus and
highlight, ingredients for the feast were
procured from:
Bees-r-Us • Chaddsford Winery • C.T. Miller
Vineyards • Dillner Family Farm • Elysian Fields
Farm • Goose Creek Gardens • Green Valley
Dairy • Harvest Valley Farm • Hendricks Farm
and Dairy • LaCasa Narcisi • Mushrooms for
Life • Parma Sausage Products, Inc. • Penn
Brewery • Penn’s Corner Farm Alliance • Three
Sisters Farm
Where Will You Be
on Friday September 15?
Two Harvest Celebration Benefit
Dinners are being planned for Sep-
tember 15th, on different sides of
the state! More details will follow to
PASA members via invitation, but a
save-the-date notice for you here:
Fall Harvest Celebration Dinner
Carnegie Science Center
Pittsburgh, PA
Reception starts at 6:30 PM
Tickets are $75 and $100
Fall Harvest Celebration Dinner
Whitaker Center for the Arts
Hilton Harrisburg
Harrisburg, PA
Reception starts at 5:00 PM
Tickets are $75 and $100
Details, including event sponsors
and detailed menus, will be mailed
regionally to PASA members and
available on the PASA website.

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
David Eson
NorthCentral/Eastern
412-697-0411 • david@pasafarming.org

Southeastern
PASAsoutheast-subscribe@yahoogroups.com
Brian Moyer Western
610-944-9349 • brianm22@aol.com
Mena Hautau
610-378-1327 • mmh10@psu.edu Southeastern
Southcentral
Southcentral
PASAsouthcentral-subscribe@yahoogroups.com
Julie Hurst:
717-734-2082 • royjulie@pa.net 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

15
ADVERTISEMENT
Consumer News
Producers with Raw Milk & Raw Milk Cheese Permits in PA
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 Department of Agriculture (PDA) showing names of those farms/farmers who cur-
rently hold a permit to sell milk, cheese or other products derived from cows or goats.
Most permits allow consumers to bring their own containers directly to the farm for filling, while a few farms, as specified on
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 pasteurized products like yogurt, butter and cottage cheese — unpasteurized products of this nature can be arranged
directly with many of the farmers listed through private contracts. For more information, please contact Brian Snyder at PASA
Headquarters or the Division of Milk Sanitation at 717-787-6041.

ADAMS COUNTY BUTLER COUNTY CLINTON COUNTY Amos T. Ebersol Kleins Farmhouse
Caprine Delight Fisher’s Dairy Mark J. Stoltzfus Narvon Easton
Gettysburg Portersville Mill Hall Cow Milk/Cheese Cow Milk/Cheese
Goat Milk/Cheese Cow Milk/Bottled & Cheese Creamery
Cow Milk
Hope Springs Farm East
ARMSTRONG COUNTY CUMBERLAND COUNTY Earl NORTHUMBERLAND CO.
Bryner’s Haven Lapp Farmstead
Wilson Farms Travis Bountiful Acres Cow Milk/Cheese
Worthington Evans City Carlisle Hendon
Cow Milk Cow Milk Goat Milk/Cheese Greenhills Farm Cow Milk/Cheese
Quarryville
BEDFORD COUNTY CENTRE COUNTY Mark S. Nolt Cheese Jack & Elaine Klingler
Hoffman Holm Elmer & Martha King Newville Watsontown
Woodbury Cow Milk Green Valley Farm Cow Milk
Aaronsburg
Cow Milk Kirkwood
Cow Milk Wil-Ar Farm PERRY COUNTY
Guernsey Dairy Cheese
Newville Amos B. King
Spring Bank Acres Cheese Blain
BERKS COUNTY Titus & Mabel Leid
Rebersburg Stevens Cow Milk
Dove Song Dairy
Cow Milk/Bottled & Cow DAUPHIN COUNTY
Bernville Goat Milk
Swiss Villa Dairy SCHUYLKILL COUNTY
Goat Milk/Cheese Milk Products
Gratz LAWRENCE COUNTY Hilltop Meadow Farm
Cow Milk/Bottled Dean Farms Pine Grove
Norman & Edith Sauder Stone Meadow Farm
New Castle Cow Milk/Cheese
Kutztown Woodward Twin Maple Goat Dairy
Cow Milk Cow Milk
Cow Milk/Cheese Millersburg UNION COUNTY
Goat Milk/Cheese Mountain View Farms
Spring Creek Farms LEBANON COUNTY
CHESTER COUNTY Mifflinburg
Wernersville Red Gate Farm
Camphill Village FRANKLIN COUNTY Goat Milk
Cow Milk Palmyra
Kimberton Winding Horizons
Goat Milk VENANGO COUNTY
Newburg
Misty Meadow Farm LLC Cow Milk/Bottled
Cow Milk Dianna Hersman
Bernville Belulah Land Jerseys
Polk
Cow Milk D B Messner Jonestown
LANCASTER COUNTY Cow Milk
Glenmore Colonial Goat Dairy Cow Milk
M & B Farview Farm
Cow Milk/Goat Milk Gordonville WARREN COUNTY
Hamburg Fertile Valley Farm
Goat Milk Pot O’ Gold Dairy
Cow Milk Myerstown
Greystone Nubians Bear Lake
Conestoga Valley Cow Milk Cow Milk
BLAIR COUNTY
Malvern
Ephrata
David & Terella Rice Goat Milk & Goat Milk MONTGOMERY CO.
Cow Milk WESTMORELAND CO.
Williamsburg Products Hendricks Farm Melvin Franicola
Cow Milk Misty Creek Dairy Telford Darragh
Shellbark Hollow Farm Leola Cow Milk/Cheese Cow Milk
BRADFORD COUNTY West Chester Goat Milk
Inn to the Seasons Goat Milk & Goat Milk
NORTHAMPTON CO. YORK COUNTY
Canton King Fisher Dairy Windswept Farm Norma J. Warner
Products
Goat Milk/Cheese Elizabethtown Bethlehem York
Cow Milk Goat Milk Goat Milk
CLEARFIELD COUNTY
BUCKS COUNTY
Birchwood Farms Orner Farms Inc Country Side Dairy Patches of Star LLC Stump Acres Dairy
Newtown Rockton Paradise Nazareth York
Cow Milk Cow Milk Cow Milk Goat Milk Cow Milk

17
PASA News
Annual Fund’s Tomato Plant Growing New Leadership:
Enjoys Growth Spurt
By Mena Hautau, Fundraising Committee Chair An Important Part of Growing
Since your last Passages, our annual fund tomato has enjoyed Sustainable Agriculture
a growth spurt of over $20,000. Three summer fundraising din-
By Chris Fullerton,
ners (see page 15) and donations from the Tait Farm Foods Basket
PASA’s Board of Directors Leadership Development Committee
Project this past winter totaled half the gain. Members stepped
up to the plate for the other half. Thank you for all the contribu- Recently an urgent appeal went gone out to PASA’s
tions as we approach our $150,000 goal. regional committees — find us your best candidates for
Staff and volunteers continue to coordinate more dinners; PASA’s Board of Directors. This appeal took the form of a
upcoming on September 15th are two Harvest Celebration letter from the board’s Leadership Development Committee,
Dinners. The Harrisburg event is holding a bag auction and look- suggesting some procedures for each region to follow in the
ing for contributions, this is a creative way for PASA members to selection of potential candidates for future PASA board of
participate! director elections.
The Western regional office will be represented at Whole According to board president, Kim Miller, “PASA is
Foods Market in Pittsburgh on Wednesday, September 13, for the always looking for new ideas and new energy. But there is a
“5% Day.” Whole Foods is donating 5% of their profits for the day
heightened interest this season in leadership succession, due
to PASA. This is a great day to shop at Whole Foods Market in
in no small part to the effect of term limits.”
Pittsburgh, and in turn contribute to the annual fund.
Kim Tait, PASA’s Vice President from 2000–06 reached
Bring on the summer heat and these additional ways to con-
the end of her third 3-year board term last February. Two
tribute to PASA, so we can enjoy the flowering, fruiting and ripen-
other long-term officers, President Miller and Secretary Lyn
ing of our labors! Fundraising labors, that is.
Garling, will reach the same limit in February 2007. Tait,
reflecting on how quickly her tenure passed, says “I can clear-
Our goal ly see the need for PASA to be continually cultivating new
$150,000 — leadership. The successful future of the organization is held
in the hands of new folks working with the existing board,
— creating an on-going vision and plan for the organization.”
PASA’s regional organizing committees are the natural
— place to look to for PASA’s next leaders. The Leadership
Development Committee is encouraging PASA members
active in their regions to identify who will best protect and
—
advance the mission of our organization as future board
members, and to forward those names to the current board.
— Regional groups are being asked to cast a wide net, with
the goal of realizing a board that mirrors our diverse mem-
$100,000 — bership. This encouraging call for candidates is being tem-
pered with one warning: serving on the PASA board is not a
— ceremonial position. Just ask Jenn Halpin, newly elected to
the board in February, says “I am impressed with the level of
— dedication and commitment I see in my fellow board mem-
bers. While it’s an honor to be a member of this dynamic
— group, I also understand that board membership requires sig-
nificant personal contributions of time and energy towards
— PASA committees, fundraising, and outreach projects. The
$65,482 expectations are high, but so are the rewards: both for me
JULY 19
$50,000 — personally and, I hope, for all the farmers and consumers
$51,940 affected by PASA’s work.”
— MAY
MAY 16 More detailed information on the duties of being a PASA
$44, 772 board member can be obtained through your regional coor-
MARCH
MARCH 17
!&
— dinator, see the regional map on page 15 to locate the con-
tact in your area or contact Brian Snyder at PASA
— headquarters, 814-349-9856. The next election period will
begin at the February 2007 Farming for the Future confer-
ence, and will include absentee voting for the first time. A
—
full list of Board of Director nominees will be finalized in
mid-November. n
0—
Illustration courtesy of Phyllis Kipp

18
A Matter of Vision
continued from page 6
now familiar features of the rural American
landscape, e.g. fewer farmers, more mecha-
nization, ever-increasing farm size, ever-
decreasing biodiversity. A careful study of
current farm policy in the country, especial-
ly with regard to the federal Farm Bill,
reveals a very complicated effort to prop up
and patch together a system that long ago
outgrew any ability to replenish its own
resources.
Today, however, there are signs every-
where that this prevailing vision is crum-
bling, and that we really are on the brink of
an important, if not so graceful transition to
a more enduring vision of what agriculture
can and will be in the future.
Fortunately, the best farming practices
for preserving the environmental and eco-
nomic vibrancy of rural communities hap-
pen to be the ones that will make our food
system safer, with an improved quality of
life for all its participants.
There is no real credence to support the
often repeated claim that “sustainable farm-
ers could never feed the world.” On the
contrary, given the current outlook for
global energy resources, sustainable meth-
ods in farming and many other industries
will likely be required to meet the future
needs of a burgeoning world population.
Consumers can likewise perform this
experiment: test the results of a life-chang-
ing decision to seek out the high-value end
products of sustainable farm production. It
is as simple as choosing between Vision A
and Vision B. In some ways, we are indeed
like astronauts, re-entering the Earth’s envi-
ronment to re-discover the power of cre-
ation that has been here all along.
Perhaps it will be as if we have spent
these last forty years wandering in an agri-
cultural wilderness, with only one — sus-
tainable — way out. n
Sheep Dairying
continued from page 10
she runs off the carousel into a holding pen.
Six sheep can be milked at one time on the
carousel. This system works smoothly with
two to three people working. The family
commented that with two people you are
busy and with three people you often get
time with nothing to do. With the three-
person system, one person works the gate
and wipes the sheep’s utters, one person
puts the milkers on, and one person takes
the milkers off. Currently it takes 20 min-
utes to milk 30 sheep. The Fishers say that
while the first day was a nightmare, it only
took 10 days before the sheep flowed
smoothly through this system.
The milk flows through tubing into two
metal containers attached underneath the
carousel. The sheep are milked twice daily
and each milking is stored separately
(because warm milk cannot be added to
cold milk) until used. Barbara, the Fisher’s
daughter, has become interested in making
the cheese and holds most of the responsi-
bility for this part of the process. In gener-
al, 100 pounds of sheep milk yield about 20
pounds of cheese. The cheese is aged for five
months on wooden shelves in an under-
ground cellar that is kept below 60° F.
At this field day the Fisher family
showed us how a little creativity and a lot of
determination can result in functional and
useful equipment on the farm. John com-
mented that he has no plans to obtain a
patent for his carousel since he doesn’t want
to make it any harder for farmers. n
Karen Kirner is a rising junior at Dickinson Col-
lege double-majoring in Anthropology and
Environmental Studies. This summer she is
working at the Dickinson Student Garden trying
her hand at sustainable agriculture. Next year
she will study in France and hopes to learn
about “la culture biologique” while there.

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19
Buy Fresh, Buy Local
continued from page 12

The campaign coordinated by Practi-

cal Farmers of Iowa (www.pfi.org) has
nearly doubled the annual money spent
in that region on locally produced foods
in 2004. It has also dramatically increased
attendance at farmers’ markets statewide,
and has helped to connect farmers to a
wide range of new market outlets for
their products, including institutions
such as retirement homes and hospitals.
Rudy’s Tacos of Black Hawk County,
Iowa purchases 71% of all food served
locally, spending over $165,000 annually
on local products. “I’ve heard it is a bit
odd that a blue collar restaurant like mine
is doing local food…usually it is the
high-end places. A Mexican place in
Tim Boz & family of Live Earth Farm in Watsonville, California are just some of the farmers ben-
Iowa? If I can do it, who can’t?” says Barry
efiting from increased awareness of buying locally.
Eastman, owner of Rudy’s Tacos.
the viability of local family farms by pro- building a regional food identity and
North Carolina & Appalachia moting farm products in western North marketing a regional farm experience for
Appalachian Sustainable Agriculture Carolina and the southern Appalachians. local residents, as well as the growing
Project’s (www.asapconnections.org) With it’s tagline, “Local Food — Thou- number of tourists who visit western
Local Food Campaign works to increase sands of Miles Fresher,” the campaign is North Carolina.

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Contact Steve Groff at 717-575-6778 or
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20
 According to their Buy Local cam-
paign manager, Charlie Jackson, “Raising
money was the most difficult part of the
campaign and understanding how your
local food system works: production, dis-
tribution and consumption. Most people
don’t realize that we’ve lost the infrastruc-
ture that supports local food. It’s harder
for a restaurant to get a tomato from 20
miles away than 2,000 miles. Under-
standing why that’s the case is difficult,
but critical.
California
Community Alliance with Family
Farmers (CAFF, www.caff.org) launched
its first regional BFBL campaign on Cal-
ifornia’s Central Coast in October 2002.
A member of the Buy Local Initiative
pilot project, CAFF worked closely with
FoodRoutes and other partners through-
out the country to develop and imple-
ment the Central Coast campaign.
Since then CAFF’s BFBL campaign
has expanded to the Sacramento Valley
and plans are underway for BFBL cam-
paigns in three other regions of Califor-
nia. In 2003 a survey showed nearly 56%
of residents had heard of the BFBL cam- access to information.
n Greater Philadelphia Area
paign. Thus campaign organizers con-
cluded their next steps were to focus on
PASA partnered with Fair Food and
getting more local food into grocery
Farm to City in 2003 to begin the first
stores.
BFBL campaign in the state. Since then
Tom Broz, from Live Earth Farm in
efforts have grown from five neighbor-
Watsonville, CA says “I believe the BFBL
hoods to a citywide scope. Business/mar-
campaign is raising awareness throughout
ket participation has increased from
the community and that we, the small
approximately 10 to 100+ groups.
farmers, are directly benefiting from it.
This year the third Local Food Guide
Our CSA membership has increased
will be distributed to over 70,000 via the
because people across the board — fami-
City Paper (available July 29). BFBL in
lies and students, both low-income and
the greater Philadelphia area has main-
higher-income — are making the choice
tained a strong focus on driving urban
to buy local. The campaign is very timely
customers to restaurants that purchase
and is resonating with some of the most
locally. Their Local Food Week events
pressing national media efforts and
were held July 15–22. Anyone in the
health issues. The heightened awareness
Philadelphia area interested in participat-
in the community makes things easier on
ing in the BFBL campaign can contact
small farmers.”
John Smith with Fair Food, john@white-
dog.com or 215-386-5211 x103.
Pennsylvania
In Pennsylvania our BFBL campaigns n Western Region
have utilized various marketing tools Launched in July 2004, David Eson,
such as local food guides, a website Director of PASA’s Western Regional
(www.buylocalpa.org), point-of-purchase Programs says of BFBL, “Progress is
materials and other traditional methods encouraging as we look forward to future
of advertising to enhance visibility and continued page 22
Event will also feature a farmers’ market sponsored by PASA
21
Buy Fresh, Buy Local
continued from page 21

years as farms and businesses get involved

in the campaign.”
Through annual distribution of the
Consumer Guide to Farm Fresh Products
and Local Food and other marketing
tools, BFBL has gained a larger presence
in the 19-county region. This year the
guide includes over 190 farms, farmers’
markets, grocers, restaurants and busi-
nesses, while reaching over 75,000 read-
ers and PASA members for distribution.
Membership in the campaign has also
grown from 38 farms, farmers’ markets,
wholesalers and restaurants to 44 this
year, including 16 consumer members (a The Chester County Buy Fresh, Buy Local campaign recently held a fundraiser called “Bike Fresh,
new category of membership for 2006). Bike Local,” organized by Tom Paduano and Shira Kamm or Kimberton CSA. Sponsors included
The region has a Local Foods Week Kimberton Whole Foods and Sly Fox Brewing Company. Bikers visited three CSAs including
celebration scheduled for September Kimberton, Sankanac and Charlestown Cooperative Farm. Volunteers and support staff includ-
10–16, culminating with a Fall Harvest ed those from Kimberton, Sankanac, Charlestown, Inverbrook and Maysie’s Farm CSAs.
Dinner on September 15 (see pages 14 &
15 for more details). Launched in 2005, this countywide is identifying and approaching restau-
For more information on the BFBL campaign held their first Local Foods rants throughout the county that would
campaign in the Western region, contact Week on July 17–July 22. Kimberton be willing to participate in a Local Din-
David Eson at 412-697-0411. Whole Foods and local farmers’ markets ing Club, where on certain nights restau-
n Centre County
hosted events. rants would host local foods dinners.
For more information on the Chester Helping restaurants to source locally
PASA’s first countywide BFBL cam-
County campaign, contact Claire Murray grown produce and products is an impor-
paign is now in its third year. The coun-
at 610-869-8696. tant part of their campaign.
ty’s Local Food Week was held August
n Lancaster County
For more information on the Lancast-
6–12, with a new event — a Centre
County Farm Tour, a self-guided tour to er County campaign contact Lamonte
Also started in 2005, the campaign Garber at 717-394-1909.
mapped participating farms. steering committee includes volunteers
For more information on the Centre from the Friends of Central Market in n Valleys of the Susquehanna
County campaign, contact Brian Snyder Lancaster, Local Economy Center, Sus- Last fall the Valleys campaign (an
at 814-349-9856. tainable Lancaster, Lancaster County eleven county region in central PA) held
n Chester County Organic Growers and others. The group a successful kick off Local Foods Week
event in Lewisburg. This year the cam-
paign is gaining partners, with plans to
PASA Members — Get in the Guide conduct events in both Williamsport
Attention PASA members — you can now go to www.buylocalpa.org and apply to (September 1–9) and Lewisburg (Sep-
have your farm or business included in the “Local Food Guide” online searchable data- tember 8–14).
base. This guide allows PASA members to create an extensive custom entry listing all For more information on the Valleys
products available from the farm/business, hours of operation and much more. You can campaign contact Amanda Burbage at
even include your logo and a link to your website (if applicable) with your listing. 570-524-4491, ext. 250.
PASA and our partners statewide will be widely promoting www.buylocalpa.org to n SouthCentral
consumers as part of the Buy Fresh, Buy Local campaign, now underway in 7 regions On June 20 this campaign, in partner-
throughout the state. The guide lists Pennsylvania family farms, farmers’ markets, Com- ship with the Capital RC&D, hosted a
munity Supported Agriculture farms (CSAs), u-pick farms, restaurants, grocers, caterers local foods dinner as part of the 16th
and bakers, bed & breakfasts, and other businesses that sell locally grown farm products. Annual Susquehanna Sojourn river trip.
For any questions concerning the Buy Fresh, Buy Local campaign or website, or for The steering committee is also looking
assistance in creating your listing, please contact PASA at 814-349-9856.
for an intern to help with overall BFBL
campaign development in the fall.

22
 For more information on the SouthCentral campaign, con- ORGANIC
tact Jenn Halpin at 717-245-1251. n UNLIMITED
Editor’s Note: Selections were reprinted with permission from the Manufacturer of
FoodRoutes Network. certified organic feed

Join the FoodRoutes Network

Buy Local Challenge Certified by PCO
When you purchase local food, you’ll get a wealth of ben-
efits. You’ll get exceptional taste and freshness, strengthen
Full line of pastured poultry and
your local economy, support family farms, safeguard your pastured livestock feed
family’s health, and protect the environment.
Now you can show your support for local food and farms
using Fertrell minerals on request
by signing on to FoodRoutes’ “Buy Local” Challenge. Think
how many local communities would benefit if everyone Complete feeds and concentrates
spent just $10 a week on local food.Visit www.foodroutes.org.
NO quantity too large or too small
Available bagged or bulk
PASA WELCOMES Will custom mix
OUR NEWEST BUSINESS MEMBERS:
Delaware Nature
Society/Coverdale Farm ORGANIC UNLIMITED
Greenville, DE
P.O. Box 238
Levy Restaurants at the Atglen, PA 19310
David L. Lawrence Convention Center
Pittsburgh, PA Phone: 610-593-2995 • Fax: 610-593-2155
Meadville Area Local Growers
Meadville, PA
Mt. Lebanon Partnership Farmers’ Market
Pittsburgh, PA POULTRY MAN, LLC
Simple Steps 2 Health Eli M. Reiff 570-966-0769
Brookhaven, PA 922 Conley Road • Mifflinburg, PA 17844
Smucker’s Meats
Mount Joy, PA

SPECIAL THANKS TO THESE

PASA CONFERENCE COMMITTEE
VOLUNTEERS:
Nitya Akeroyd • Robert Amsterdam • Susan Beal • Michele
Briggs • Sam Cantrell • Melanie Dietrich Cochran • Emily
Cook • Lisa Diefenbach • Peter A. Ferretti • Brian Futhey •
Laurel Hoffman • Erin James • Kitty Leatham • Tom Maurer
• Sandra Miller • Patti Olenick • Louise Schorn Smith • Sean
Stuberi • George Vahoviak
Scalder — (above center) 42 gallon rotary, gas fired with auto control
temp timer. 60,000 BTU, all stainless steel.

PASA STAFF AND BOARD Mechanical Plucker (above right) — 3⁄4 HP motor, motor totally
enclosed. 10:1 Gear reduction, 27” diameter, stainless steel with
WOULD LIKE TO THANK shower.
THE FOLLOWING VOLUNTEERS:
ALSO AVAILABLE
Linda Aleci • Lamonte Garber • Carl Hursh • Karen Kirner • Manual Scalder — Hand dunk birds. 42 gallon, 45,000 btu.
Tom Maurer • Sandra K. Miller • Patti Olenick • Kim Tait

23
Editor’s Corner
The Grapevine
by Michele Gauger
New DVD Looks Inside
the Local Organic Food Industry
In their new DVD “Good Food, Good Busi-
ness,” Arnold Creek Productions, Inc. has cap-
tured revealing insights from leaders in the
food industry. A nationally recognized
regional grocer, an award-winning chef, two
niche organic growers and others offer a
glimpse behind the scenes within the food
industry to address issues at the core of the
exploding local and organic food market.
They bring the business discussion down to a
human level, citing relationships and com-
munities as the keys to success.
The 26-minute program is targeted at the
agriculture and food service industries, high-
er education and government agencies. It
retails for $30 and is available through Ama-
zon.com during the initial release.
This new video joins their first program
“Architecture to Zucchini:The people, compa-
nies and organizations pioneering sustain-
ability,” which was just honored with the
prestigious 2006 Portland Office of Sustain-
able Development BEST Award for sustain-
able product development. It has been an
international hit, selling to hundreds of col-
leges, organizations and businesses in nine
countries. A program exploring sustainability
in higher education is scheduled for release
in the summer of 2006.
Arnold Creek Productions, Inc. is an Ore-
gon based production company specializing
in educational and inspirational media on
sustainability and health issues. Visit
www.arnoldcreekproductions. com.
Mandate to Purchase
Locally Grown Organic Food
Woodbury County Iowa’s board of super-
visors is the first in the U.S. to mandate the
purchase of locally grown, organic food
through its food service contract. This step to
help revitalize the county’s rural economy is
under their “Local Food Purchase Policy.”This
resolution has the potential to shift $281,000
in annual food purchases to a local farmer-
operated cooperative. The policy defines
“local” as food grown and processed within
100 miles of Sioux City, which may be extend-
ed if there is not a supplier within the radius.
As the first county in the nation to man-
date local purchase of organic food products,
and garlic publications include: marketing,
site selection, planting, harvest and storage,
and budgeting among others.Topics covered
in the market publication include: research,
regulations, establishing an attractive mar-
ket, and how to keep customers coming
back, among others.
The revised publications are “Cantaloupe
Production,” “Red Deer Production,” “Red
the policy enumerates price provisions that
Raspberry Production,” and “Financing for
protect the county from significant increased
Small-scale and Part-time Farmers.”
costs that may result from this policy. Also
You can also access these publications on
because the availability of supply of locally
the Agricultural Alternatives web site at:
grown organic food will not meet demand,
http://agalternatives.aers.psu.edu.
the policy gives a strong preference for local
non-organic food production to meet unmet
demand. The text of the policy may be found
W
at www.woodburyiowa.com/departments/
economicdevelopment. R O E R’
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New Publication Available from SAN 1234567890123456789012
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SAN is pleased to announce its newest 1234567890123456789012
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publication, “Smart Water Use on Your Farm 1234567890123456789012
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or Ranch.” The 16-page bulletin from 1234567890123456789012
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DIS
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the Sustainable Agriculture Network, spot- 1234567890123456789012
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lights innovative, SARE-funded research into 1234567890123456789012
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a range of conservation options including
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soil management, such as using compost,
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conservation tillage and cover crops; plant
management, featuring crop rotation, water- UNT LA
conserving plants and rangeland drought
mitigation; and water management such as
low-volume irrigation and water recycling.
Download the entire publication at Reap profits
www.sare.org/publications/water.htm. For
free print copies, visit www.sare.org/web-
from direct
store, call 301-504-5236 or email
san_assoc@sare.org. Please provide the title
marketing with
requested, your name, shipping address, and
telephone number when placing your order.
our labels!
New Book: Farmers’ Markets for Kids We design and print labels
Submitted by PASA member Janet for berries, vegetables,
Chrzan, who says “This book is designed to sauerkraut, soap, lip balm,
boost literacy and teach whole food mes- yoghurt, cheese, meat, eggs,
sages — and it is a great price to be a promo pastured poultry —
piece for markets.” Visit www.brainchild- labels for almost anythingg!
books.homestead.com for more information.
New & Revised Agricultural Alternatives SERVING GROWERS
Publications Now Available
The Small-scale and Part-time Farming
SINCE 1975
Project at Penn State would like to announce
that the new Agricultural Alternatives publi-
cations “Apple Production,” “Peach Produc- request a free catalog
tion,” “Developing a Roadside Farm Market,”
and “Garlic Production” are now available in
print through the Publications Department
1-800-693-1572
of the College. The publications outline the
steps involved in starting a small apple or
growersdiscountlabels@tds.net
peach operation and starting a roadside farm
market. Topics covered in the apple, peach
24
Calendar
September
Sept 1–9
Local Foods Week, Williamsport, PA. Events
include cooking demonstrations, farmers’ mar-
ket celebrations and more. Visit www.buylocal-
pa.org or www.pasafarming.org, or call Amanda
Burbage at 570-524-4491 ext. 250 for details.
Sept 5
PASA Intensive Learning Program, Hands-On
Small Ruminant Care, Misty Creek Goat Dairy,
OUT
L D register
Lancaster Co., 10–5pm. S OTo visit
www.pasafarming.org or call 814-349-9856.
Sept 6
PASA Intensive Learning Program, FAMACHA
Certification, Lancaster Ag Products, Lancaster
Co., 10–3pm. To register visit www.pasafarm-
ing.org or call 814-349-9856.
Sept 8–14
Local Foods Week, Lewisburg, PA. Many events
TBA, but will include a bike tour, film event &
farmers’ markets celebrations. Visit www.buylo-
calpa.org or www.pasafarming.org, or call
Amanda Burbage at 570-524-4491 ext. 250 for
details.
Sept 9
Disease Management in an Organic Orchard,
sponsored by the Sustainable Agriculture
Internship Training Alliance of Southeastern
Pennsylvania (SAITA), Willow Creek Orchards.
Contact Colleen Crannery 610-458-8129 or
colleencrannery@comcast.net.
Sept 10–16
Local Foods Week, Pittsburgh, PA.
See page 14 for complete event details or visit
www.buylocalpa.org or www.pasafarming.org.
Sept 15–16
Life After Cheap Oil: Sustainable Energy Confer-
ence, Wilson College, Chambersburg PA. Lec-
tures, hands-on workshops, biodiesel fuel,
energy conservation, alternative vehicle show.
$10 per adult, kids free. Register online at
www.wilson.edu/lifeaftercheapoil or call Matt
Steiman, 717-264-4141 x 3247.
Sept 16–17
Northeast Small Farm & Rural Living Expo, The
New Jersey State Fairgrounds, Augusta, NJ. Con-
tact Dwane Miller at 570-622-4225.
Sept 16
Pasture Fed Poultry, sponsored by the Sustain-
able Agriculture Internship Training Alliance of
Southeastern Pennsylvania (SAITA), Green
Haven Farm. Contact Colleen Crannery 610-458-
8129 or colleencrannery@comcast.net.
Sept 17–20
International Spent Mushroom Substrate Sym-
posium by the Penn State American Mushroom
Institute & The International Society of Mush-
room Science (ISMS), Philadelphia, PA. Visit
http://www.ppath.cas.psu.edu/SMS-Sympo-
sium/Symposium.htm.
Sept 20, 27
Sheep Management Short Course, Neshaminy
Manor Center, Doylestown, PA. Contact Mike
Fournier at 215-345-3283.
Sept 21
PASA Field Day, On-Farm Energy Assessment,
Solebury Orchards, Bucks Co., 10–3pm. To regis-
ter visit www.pasafarming.org or call 814-349-
9856.
Sept 22–23
Pennsylvania Renewable Energy & Sustainable
Living Festival, Kempton Community Center,
Kempton, PA. Exhibitors, workshops & speakers
on all aspects of renewable energy, along with
food and music. Visit www.PAenergyfest.com or
call 610-683-8175.
Sept 23
FoCCA Farm Tour, contact Melanie Dietrich
Cochran at 717-423-6828.
Sept 23
PASA Field Day, Naturally Raised Grass-fed Lamb
& Processing, Jamison Farm, Westmoreland Co.,
10–3pm. To register visit www.pasafarming.org
or call 814-349-9856.
Sept 24
First Year in Farming, sponsored by the Sustain-
able Agriculture Internship Training Alliance of
Southeastern Pennsylvania (SAITA), Charlestown
Cooperative Farm. Contact Colleen Crannery
610-458-8129 or colleencrannery@comcast.net
for more information.
Sept 28
PASA Field Day, Solar Powered Cider Press, Sally’s
Cider Press, Butler Co., 9–12pm. To register visit
www.pasafarming.org or call 814-349-9856.
Sept 28–29
Regional Planning Comes of Age — a ground-
breaking conference exploring the promise &
practice of regional land use planning in the
mid-Atlantic & Northeast states in New
Brunswick, NJ. Visit www.regionalplanning-
comesofage.org to register.
Sept 30
PASA Field Day, Pasture Walk & Barn Tour, Le-Ara
Farms, Armstrong Co., 10–1pm. To register visit
www.pasafarming.org or call 814-349-9856.
Sept 30–Oct 1
6th Annual Athens (OH) Area Sustainability Fes-
tival, held at the Athens (OH) County Fair-
grounds. Visit www.susfest.org.
October
Oct 1
Sub-Acre Urban Farming Using the SPIN
Method, sponsored by the Sustainable Agricul-
ture Internship Training Alliance of Southeast-
ern Pennsylvania (SAITA), Somerton Tanks Farm.
Contact Colleen Crannery 610-458-8129 or
colleencrannery@comcast.net.
Oct 4
Harvest Fest at Grassroots Farm, call Jenn Halpin
25
or Matt Steiman, 717-423-6703.
Oct 4, 11, 18, 25
Sheep Management Short Course, 7:30–
9:30pm, Neshaminy Manor Center, Doylestown,
PA. Contact Mike Fournier at 215-345-3283.
Oct 20
Keswick Creamery Field Day, contact Melanie
Dietrich Cochran, 717-423-6758.
Oct 20–21
5th Annual Statewide Project Grass Conference,
Penn College, Williamsport, PA. Speakers include
Jim Gerrish, Allen Williams & various producer
speakers. Contact Kris Ribble @ 570-784-4401
Ext. 111 or @ kris.ribble@pa.usda.gov. Registra-
tion deadline is September 29th, 2006.
Oct 28
PASA Intensive Learning Program, Home
Cheesemaking with Ricki Carroll, State College
Friends Meeting House, Centre County. 10-4pm.
To register visit www.pasafarming.org or call
814-349-9856.
Oct 28
Open House at Keswick Creamery, contact
Melanie Dietrich Cochran, 717-423-6758.
Oct 29
PASA Intensive Learning Program, Mozzarella &
Ricotta with Ricki Carroll, Westmoreland County
Community College, Westmoreland Co. 2-4pm.
To register visit www.pasafarming.org or call
814-349-9856.
November
Nov 1
Sheep Management Short Course, 7:30–
9:30pm, Neshaminy Manor Center, Doylestown,
PA. Contact Mike Fournier at 215-345-3283.
Nov 3–5
Ecology Action’s three-day Grow Biointensive
Sustainable Mini-Farming Workshop, Willits, CA.
Contact Ecology Action, 5798 Ridgewood Road,
Willits, CA 95490-9730, call 707-459-0150 or visit
www.growbiointensive.org.
Nov 10–12
Second Biennial Conference for Community
Supported Agriculture — “Raising Vegetables &
Civic Values: CSA in the 21st Century,” Kettunen
Center near Tustin, Michigan. Contact www.csa-
farms.org or 231-889-3216.
Nov 13–15
PASA Intensive Learning Program, Introduction
to the Albrecht Methods with Neal Kinsey, Camp
Yolijwa, Cumberland Co. To register visit
www.pasafarming .org or call 814-349-9856.
February
Feb 1–3
PASA’s 16th Annual Farming for the Future Con-
ference, Penn Stater Conference Center, State
College, PA.
Classified Ads
FOR SALE
FOR SALE — First and second clip kid mohair. White.
First clip clean. Contact Evelyn at 717-567-9720 or 717-
787-0120.
FOR SALE — Farm with large farmhouse, 4 BDRM, 2 BA,
with downstairs living space. Attached small dwelling
has 2 BDRMS, 1.5 BA. Large barn currently has 5 stalls &
ample storage, water & electricity. Land is 15 mostly till-
able acres, managed organically for past 10 years, with
springfed pond, in Susquehanna Co. Call 570-434-9372
or e-mail fvis@nep.net.
FOR SALE — Farm in Berks County, 27-acre organic
farm. $499,000. 23-acres tillable. Stocked pond, stream &
4 acres of woodland. House needs TLC. Barn & two large
pole buildings. Call Nancy List, Century 21 Park Rd. 610-
378-0471 or Cell: 610-6998-8400.
FOR SALE — Pasture raised pullets will start laying
July/August. Breeds include Silver Lakenvelder, Aus-
tralorp, Araucauna & regular commercial brown egg lay-
ers. These birds have have not been de-beaked, have
received no vaccinations or antibiotics & have been
raised on pasture & a mixture of grains (grown chemical
free) & Fertrell minerals. Some are also very tame and
friendly and would make great pets for anyone wanting
a couple of backyard chickens. For more information
please call 610-473-8938.
FOR SALE — Organic farm, 2.44 acres in Sharpburg,
Maryland, a mile from the C & O Canal, and 6 miles from
Shepherdstown, WV. It was a working farm until a few
years ago. We are hoping to hand the place over to folks
who will take good care of the land and its resources —
perhaps to those who share our vision for “leaving a
place better then we found it.” The house on the prop-
erty was built in 1860. There is also a barn (for tractors
etc.) and two smaller sheds for other equipment. Call
Anna De Cheke 410-926-8379 or Ray Qualls 301-432-
5614.
FOR SALE — 27 acre organic farm for sale in Fleetwood
Pa (Just north of Reading) $549,000.00. Contains old log
home covered with siding and in poor condition. Two
large pole barns in excellent condition. One two story
barn. Land is rolling farmland with about 22 to 23 acres
tillable, w/woods, stream and stocked pond. Century 21
Park Road, 610-378-0471 or call Nancy List Direct at 610-
698-8400.
FOR SALE — Cider press. It has been on our property for
decades and could have some historical value to some-
one. It is quite large, enclosed in its own shed at our
property in Paxinos, Northumberland Co. It is in need of
repairs. Contact dean@amaincpa.com or 570-847-5040.
FOR SALE — Katahdin Hair Sheep. Located in central
Pennsylvania. Registered or commercial, some QR avail-
able. Meaty twins, good mothers, lively lambs. Call 814-
355-5506 (leave a message) or email Katahdins@
lycos.com.
FOR SALE — 72 acre grass farm for sale in southern Pa.,
50 acres fenced pasture, 12 acres wooded, used for grass
based farm and business, farm includes house, chicken
coupe, run ins (for the animals), tractor shed, spring
house, and other out buildings. Land has not been
farmed or sprayed for 10 years. Excellent for beef or
horses. If you have any questions please feel free to ask!
Marc & Jenny Shearer, Swissland Acres, 10618 N Main St
Ext., Glen Rock, PA, 17327 or 717-227-9271 or swisslan-
dacres@msn.com.
FOR SALE — Farm in Jackson Twp, Susquehanna Coun-
ty. 118+acres, 3-bedroom home, dairy barns, silos, out-
buildings and wonderful views. Currently is being sold
by Century 21 under #20053987 for $729,000 — realtor
is Jeff Strohl 570-278-2122.This was an active dairy farm
until recently and is in great shape.
FOR SALE — Peanut & corn roaster, 75 lb. capacity,
propane heated, portable — $1,500. Call Jeremy Jackson
at 814-876-0282.
FOR RENT — room in shared farmhouse: $250 per
month. We are two grad students (Entomology and
Material Sciences) and a returned Peace Corps volunteer
(3 total, looking for a 4th). The house sits on an acre of
land and is surrounded by woods and fields. Available in
August, or sooner if needed. Woodstove is primary
source of heat, and we have a sunroom, shared garden,
greenhouse, and a really, really nice kitchen. We are very
easy-going. We also have a veggie share with Village
Acres. 20 min to PSU. If interested contact Ezra at
ezra@psu.edu.
ORGANIC FARMING OPPORTUNITY — North Central
PA, 250 acres includes house & barn. Details at
www.mtecpas.com/Farm or call 515-292-7974. John
McClelland, 3507 Oakland St., Ames, IA 50014.
FARM FOR LEASE — 130-acre farm, lessee must have at
least 5 yrs. experience in sustainable farming. Farm con-
tains 70 arable acres located in northern Somerset
County, just above the Quemahoning Reservoir. Located
just 5 miles (approx.) from Rt. 219 that connects with the
turnpike. Inquire with Howard W. Picking III, 100
Longview Lane, Johnstown, PA 15905, 814-255-4256 or
hmpiii@ctcnet.net.
EMPLOYMENT
ORCHARD ASSISTANT — needed for 30-acre fruit farm
in Berks & Lehigh Counties. Applicants should be
responsible, motivated & hardworking. Through fall,
duties will primarily include harvesting blueberries,
peaches, pears & apples. Additionally, work will include
maintenance in 3-acre organic block of 2nd-year apple
trees. Possible long-term FT position. Pay commensurate
with ability. www.clorchard.com. Contact Todd Smith,
todds@enter.net 610-756-6411.
ASSISTANT HERDSPERSON POSITION — Thanksgiv-
ing Farm at the Center for Discovery in Hurleyville, NY is
expanding its forage-based beef production program.
Permanent, FT position. Management & care of 60 head
of Chiannina beef cattle at the farm’s 100-acre facility.
Candidates should have 5+ yrs. of experience working
with cattle, experience with AI breeding programs, &
capable of maintaining pastures, fencing & general
grounds maintenance at the facility. Salary is commen-
surate with experience, on-farm housing is provided
and the benefits package is excellent. Contact Rob
Thompson, Herdsperson at the Thanksgiving Farm at
the Center for Discover, 103 Mitteer Rd., Hurleyville, NY
12747, 845-794-1400 ext. 2255 or email rthompson@
sdtc.org.
SEEDWAY, LLC — seeks qualified individual to coordi-
nate various aspects of seed sales to commercial organ-
ic producers of both agronomic crops and vegetables.
Responsibilities include market analysis & forecasting,
development of sales initiatives including literature,
website, direct mail & company representation at trade
shows. Forecasting inventory needs, sales force educa-
tion & direct grower contact is expected. Initial focus will
concentrate on agronomic organic seed sales program
development. Contact Seedway, LLC, Don Wertman,
C.O.O., dwertman@seedway.com, 800-836-3710 or PO
Box 250, Hall, NY 14463.
FARM MANAGER WANTED — Shasta Farms, award win-
ning Alpaca breeders in Chambersburg, PA, owned &
operated by Paige Nitterhouse on Falling Spring Road.
Candidates need to be motivated, responsible, hard
working & experienced with animals & farm manage-
ment. For more information or to send a resume please
contact Dennis Perry, 717-264-3700 or dperry@
franklinestorage.com.
FARM MANAGER — needed for small start-up organic
farm as adjunct to day program for adults with disabili-
ties. 17-acre farm with 5 BDRM farmhouse & metal barn
w/ chickens, sheep, angora goats, rabbits. Located three
miles from Hersheypark in Hershey, PA. See our website
www.hopespringsfarm.org. Respond to the website or
to Hope Springs Farm c/o Rovner 3321 Green St., Harris-
burg, PA 17110, 717-233-7307.
OPPORTUNITY SOUGHT — Grass-based livestock
farmer/naturalist seeking opportunity to manage farm
for wildlife habitat through grazing while direct market-
ing farm products. Experienced educator ready to teach
on-farm agricultural/natural history programs. Proposal
& resume available upon request. Contact Jason at for-
26
gottentrails@hotmail.com or 937-890-4691.
SEEKING ORGANIC FARMER — I am looking for a
farmer familiar with organic gardening, interested in
working at a Westmoreland farm. Must be ward work-
ing, and committed to job. We have about 70 acres of
open fields available, and 70 acres of woods. Good area
to raise sheep as well. Would request records of past
experience in the field and help in certifying the farm as
organic. May reply to e-mail nrci@nb.net and
canoe@upmc.edu.
POSITION SOUGHT — Energetic young woman with 9
years experience in sustainable agriculture seeks a posi-
tion in Philadelphia. Interested in community garden-
ing, agricultural education & sustainable agriculture
advocacy. Resume & recommendations available. Con-
tact Trista at farm2table@hotmail.com or call 540-987-
8312.
DAIRY FARMER WANTED — for start-up operation in
Northeast PA.The Lands at Hillside Farms, a new, not-for-
profit conservation organization formed to promote
organic and sustainable agriculture, is seeking an expe-
rienced dairy farmer to develop and operate a 50 cow
dairy at its historic farm property located in Shavertown,
PA.Year-round operation with heavy reliance on pasture
forages. Dairy renovation currently in the planning
stages with first milking scheduled for sometime in
2007. Established processing plant and dairy store locat-
ed on-site.Transition to organic production possible
within 2–3 years. Salaried position, but lease option also
a possibility for an established producer. Visit www.the-
landsathillsidefarms.org. To apply, send letter of interest
with description of your dairy background/experience
to bpetrucci@mindspring.com.
WANTED
LAND WANTED — 50+ acres of open land in Central PA
area (Hershey, Harrisburg, Lebanon or surrounding
areas) to build a horse farm. Call 717-821-3723.
WANTED — BARNS, We buy and dismantle old barns,
warehouses, log homes & similar wood buildings, as well
as barn beams already dismantled. We are fully insured
and experienced. Call us before it’s too late. Keith 724-
763-2175.
FARM SOUGHT — Farming family from NE seeks 80-100
acre farm in Cumberland Co. to relocate/expand our
grass-based livestock operation. Pond, house, outbuild-
ings big pluses. 603-635-8553 or info@owensfarm.com.
SMALL FARM WANTED — beginning farmer looking
for small farm within a 75 mile commute to Pittsburgh,
PA. Call or write Mark & Patty Pender, 214 Moe Place,
Pittsburgh, PA; 412-481-2375.
LAND WANTED — Young woman going into her 5th
year farming is looking for about an acre to
use/lease/buy in 2007. Would like to be in southeastern
PA, ideally the greater Philadelphia region. Planning to
start a small, diverse, chemical free vegetable & herb
enterprise. Please contact Mira if you have land avail-
able, know of anyone who does, or simply can offer any
suggestions/advice. Contact Mira Kilpatrick at 215-546-
3563 or mirameanslook@yahoo.com.
LAND WANTED — Farm couple seeking 12–30 acres to
lease, buy or transition from an older farmer in PA or NJ
within 2 hours of Philadelphia. We are planning to start
an organic CSA with a small grass-based livestock oper-
ation. We have a plan for our farm business and we wel-
come inquires from farmers, land trusts, private
landowners or organizations who have access to such a
property. Please contact us for more information! Jeff
Tober & Rebecca Free, 31 Maple Street, Belchertown, MA
01007, 413-323-6165, info@brookfieldfarm.org
WANTED — near Troy/Towanda area in Northeastern,
PA, preferably old Jersey milking cow for family of 10 to
baby, love & milk. If you have one that is too old or
maybe lame and can’t come in the barn we would love
to give her a home. Contact storrsfamily@netscape .com
or 570-596-2039.
PASA Membership Please clip this application and return with payment to:
PASA Membership, PO Box 419, Millheim, PA 16854
& Contribution Form or join online at pasafarming.org

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

PASA Memberships
Name $ 15
Student

Company/Farm Individual $ 45

Family/Farm Please complete field below $ 60

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

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

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

Payment

Consider lending extra support to these two PASA funds. The

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

Annual Fund Exp. Date

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

On-going contribution by credit card

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

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

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

Gift Membership Lifetime Membership

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

State ZIP+4

Telephone E-mail
 2006 PASA Field Day Calendar
A detailed calendar was sent to all PASA members. Full event listings and registration information are available online
at www.pasafarming.org. For a complete published calendar, call 814-349-9856 ext. 7.

n Tuesday, September 5, 10am–5pm

Hands-On Small Ruminant Care D O U T
S O L Co.
Misty Creek Goat Dairy, LANCASTER

n Wednesday, Sept. 6, 10am–3pm

FAMACHA Certification
Lancaster Ag Products,
LANCASTER Co.

n Thursday, Sept. 21, 10am–3pm

On-Farm Energy Assessment
Solebury Orchards, BUCKS Co.

n Saturday, Sept. 23, 10am–3pm
Naturally Raised Grass-fed Lamb
and Processing
Jamison Farm, WESTMORELAND Co.
n Thursday, Sept. 28, 9am–12pm
Solar Powered Cider Press
Sally’s Cider Press, BUTLER Co.
n Saturday, Sept. 30, 10am–1pm
Pasture Walk and Barn Tour
Le-Ara Farms, ARMSTRONG Co.
n Saturday, October 28, 10am–4pm
Home Cheesemaking with Ricki Carroll
State College Friends Meeting House, CEN-
TRE Co.
n Sunday, October 29, 2–4pm
Mozzarella and Ricotta with Ricki Carroll
Westmoreland County Community Col-
lege, WESTMORELAND Co.
n November 13–15
Introduction to the Albrecht
Methods with Neal Kinsey
Camp Yolijwa, CUMBERLAND Co.
Above: Over 100 farmers and extension educators partic-
ipated in the Science-Based Organic Apple Production
field day, which included tours of the PCO-certified
orchards at Penn State’s Fruit Research and Extension
Center in Biglerville.
PASA member, cover crop expert, and international
farm celebrity Steve Groff gave an interview to a Kore-
an-based film crew during the field day he recently
hosted with PASA, Penn State and the Rodale Institute.
PASA Meals
PASA has heard over and over again that some of the
best ideas exchanged at a field day happen over lunch
or refreshments. We are working with some wonderful
caterers and farmers this summer to offer delectable
meals at our events. Remember that lunch is guaran-
teed only for those who pre-register.
Attention Educators
All of PASA’s educational events now qualify for Act 48
credit, including field days, intensive learning pro-
grams, and the Farming for the Future conference.
Teachers should contact Heather House at PASA head-
quarters prior to the event for Act 48 credit.
Wanted: Field Day Reporters
Receive a free field day registration in return for writing
a full report on the field day you attend. Limit one
reporter per event, one event per reporter. Offer does
not apply to special events or intensive learning pro-
grams. Contact Heather House at PASA headquarters.

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