Passages
Sustainable Food and Farming Systems
Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond
Number 58
Small Farm, Large Diversity:
The Voice of a Young Farmer
With Insight on Heated Raised Beds and Sustainable Plasticulture Production
David King, Harvest Valley Farms
As of June 2005, after graduating from
Penn State University, I have been blessed
with the opportunity to join my father, Art
and uncle, Larry in the partnership of Har-
vest Valley Farms. Harvest Valley Farms, a
third generation farm, is a small, but grow-
ing vegetable farm located near Pittsburgh,
Pennsylvania. We grow more than 60 vari-
eties of vegetables on about 135 acres. Our
marketing consists of five farmers’ markets,
six restaurants, one wholesale restaurant dis-
tributor, two CSAs, and a farm market
store. Because of our large retail market, we
have specialized in extending our growing
season by the use of high tunnels. In order
to extend the season even longer we
installed a 500,000 btu outside wood burn-
er that heats three of our four high tunnels
and one greenhouse by hot water heat.
In the past few years we have incorporat-
David King of Harvest Valley Farms plants
Pennsylvania Simply Sweet onions on
their farm near Pittsburgh, PA.
January/February 2006
ed a new crop on our farm, the Pennsylva-
nia Simply Sweet Onion. The PA Simply
Sweet Onion is the only trademarked crop
in Pennsylvania. My father decided to grow
the onion as a marketing strategy to famil-
iarize our farm name with a certain product
that we grew, and it has worked very well!
Onions are very hard to grow in Penn-
sylvania because of their long growing sea-
son; therefore one must rely on outside
growers, from the South, to “start” and ship
plants up to farmers in the North. We
bought plants in previous years, until a year
ago when we lost 90% of our crop due to a
purple blotch disease infestation. We have
invested great time and money into the
marketing of this onion and because of this
decided that we were going to grow our
own onion plants by seed in the high tun-
nel. In order to do this, we would have to
continued on page 3
Newsletter of the
Pennsylvania
Association
for Sustainable
Agriculture
Say Cheese!
Meet the
Pennsylvania Farmstead &
Artisan Cheese Alliance
For thousands of years, agrarian
societies have sustained themselves cul-
turally, economically, and nutritionally
on rich, fermented and aged milk
products. Today, that tradition contin-
ues as dairy farmers turn their liquid
commodity into value-added products:
farmstead and artisan cheeses.
Recently the United States has been
experiencing a renaissance in hand-
crafted cheeses. Made from cow, goat
and even sheep milk, farmers have
been able to improve their sustainabil-
ity by adding on-farm cheesemaking to
their dairy operations.
Although Pennsylvania ranks 6th in
overall cheese production in the Unit-
ed States with 2.3 billion pounds a
year, there are only around a hundred
farmstead and artisan cheese producers
registered in the state. The Penn-
sylvania Department of Agriculture’s
Milk Sanitation Regulatory Office
approached the Keystone Agricultural
Innovation Center (KAIC) at Penn
continued on page 4
REMINDER: PASA’s 15th Annual
Farming for the Future Conference
is coming February 2–4, 2006
 Pennsylvania Association
Jan/Feb 2006
for Sustainable Agriculture

114 West Main Street • P.O. Box 419

Millheim PA 16854
Phone: (814) 349-9856 • Fax: (814) 349-9840
Website: www.pasafarming.org

Passages STAFF & OFFICE

5 PASA Fundraising Update
Staff Editor: Michele Gauger
Layout: C Factor
Advertising Sales: Michele Gauger, 6 Director’s Corner
PASA office, michele@pasafarming.org
7 President’s Corner
BOARD OF DIRECTORS
President: Kim Miller, Westmoreland County Farmer profile, see page 12.
Vice President: Kim Tait, Centre County
8 Consumer News
Secretary: Lyn Garling, Centre County
Treasurer: Chris Fullerton, Huntingdon County 12 PASA Farmer Profile:
Mary Barbercheck, Centre County Clodhopper Farm 21 Classified Ads
David Bingaman, Dauphin County
George DeVault, Lehigh County
14 Educational Outreach 22 Calendar
Mena Hautau, Berks County
John Hopkins, Columbia County
Small Ruminant Research
John Jamison, Westmoreland County 23 Membership & Contribution Form
Dave Johnson, Tioga County 15 Ride and Room Share Program
Don Kretschmann, Beaver County 24 2006 Farming for the Future
Brian Moyer, Berks County 16 Business Member Profile: Conference Sponsors
Anthony Rodale, Berks County
Penn State AgMap
Kim Seeley, Bradford County

PASA STAFF 18 PASA Opinion

Headquarters
Brian Snyder 20 Editor’s Corner: The Grapevine
Executive Director
brian@pasafarming.org
Jackie Bonomo
Executive Assistant
jackie@pasafarming.org
Lauren Smith
Director of Development
& Membership Programs
lauren@pasafarming.org
Heather House
Passages January/February 2006 Contributors
Director of Educational Outreach
Contributors: Pete Comly, George DeVault, Brian Futhey, Heather House, David King, Karen Kutish, Kim Miller,
heather@pasafarming.org
Sandra Miller, Gayle Morrow, Eric Nordell, Laurel Rush, Lauren Smith, Brian Snyder, Jonas Stoltzfus.
Michele Gauger
Membership & Research Assistant
michele@pasafarming.org PASA’s Mission is… PASA in the News
Brandi Marks Promoting profitable farms which produce healthy Have you seen articles about PASA in your local news-
Office Coordinator/Bookkeeper food for all people while respecting the natural envi- papers or other media? PASA is active across the state,
brandi@pasafarming.org ronment. and we’d love to know what coverage we are getting
PASA is an organization as diverse as the Pennsylvania in your area. Please clip any articles you see on PASA
Western Regional Office landscape. We are seasoned farmers who know that and mail them to our Millheim headquarters to the
Phone: 412-697-0411
sustainability is not only a concept, but a way of life. attention of Office Coordinator Brandi Marks.
David Eson We are new farmers looking for the fulfillment of land
Director of Western Programs stewardship. We are students and other consumers,
david@pasafarming.org
Do you have a great
anxious to understand our food systems and the
article idea for Passages?
Laurel Rush choices that must be made. We are families and chil-
Want to share a farming practice with members? We’d
Buy Fresh Buy Local Coordinator dren, who hold the future of farming in our hands.This
love to hear from you. Please contact the newsletter
laurel@pasafarming.org is an organization that is growing in its voice on behalf
staff at newsletter@pasafarming.org.
Julie Speicher of farmers in Pennsylvania and beyond. Our mission is
Marketing Manager achieved, one voice, one farm, one strengthened com- Deadline for March/April 2006 Issue:
julie@pasafarming.org munity at a time. February 24, 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
The Voice
of a Young Farmer…
continued from page 1
plant the seeds at the beginning of Janu-
ary. We had to come up with a way to
germinate the onions with below zero
temperatures and no previous research
studies to go by.
After some innovative brainstorming,
my father decided to install heated raised
beds in one of our high tunnels. These
raised beds consisted of 2” x 10” treated
lumber lined with one inch styrofoam.
We placed 760’ of heat tubing in each
bed, covered with about two inches of
pea gravel to disperse heat evenly. In
order to have a weed-free seedbed, we
filled the beds with 6 inches of mush-
room compost. The final top two inches
were filled with a soilless media for prop-
er seed-soil contact. The entire project
cost was $4200 which included all sup-
plies and labor, but excluded the hot
water furnace setup that we had previ-
ously bought for $7000.
The entire reason for building the
heat beds was to grow our onions by
seed and have healthy plants to plant
through black plastic mulch raised beds
in the field. After determining the spac-
ing of the seeds in the raised beds, I
found that we could grow a total of
approximately 150,000 plants in all
three beds. We only needed 30,000
plants for the farm so our plan was to sell
the remaining plants to local farmers.
After discussing the entire project with
David Eson, director of PASA’s Western
Region Programs, we were able to
receive a grant that paid for half of all the
expenses. The only problem was that we
needed to start building the raised beds
in December in order to be able to seed
onions in January. So we built the beds,
paying for all the expenses, and received
the grant money after they were built.
Spending that amount of money on a
type of practice that has never been done
before put us at great risk. Small prob-
lems such as too much heat, mice chew-
ing through the tubing, high salinity of
mushroom compost, and watering at
that time of year were all unknown risks
that needed to be taken into considera-
tion previous to construction.
After one year of growing in the beds
we found it to work very well! There
were some minor problems that did
occur; random mushrooms that pushed
up the seedlings, condensation on the
beds creating heavy algae growth that
rotted some seedlings, and poor soilless
media quality causing desiccation of a
quarter of the crop. Fortunately they are
all problems that can be solved. For our
first year we decided to mostly experi-
ment. We used about 30,000 plants for
our own use and sold 1,000 to other
growers. The onions were out of the
beds by the end of April. After the
onions were pulled from the beds in the
tunnels, we were able to grow two crops
of carrots, one crop of spring mix let-
tuce, one crop of red beets, one crop of
basil, and a small plot of rosemary suc-
cessively all in one year. One of the most
important aspects of growing in the
3
raised beds, as opposed to growing in
regular soil, was that every crop was
weed-free. Needless to say, the heated,
raised beds were a success.
This year we plan to start all of our
own onions by seed and have 100,000
plants left over to sell to local farmers in
our area. As far as growing different
LEFT: Basil was another crop produced in
the heated, raised beds after the onion
starts were done in April.
BELOW: Construction of the raised beds
— here pea gravel is spread on top of
the heat tubing.
crops in the beds, there are many that we
still want to try. After a few years of trial
and error, we should be able to weed out
the problems and have the whole system
down to a science.
Overall, the heated raised beds were a
success, but it took a lot of time, money,
and patience along the way. We still have
to cut approximately 10 cord of fire-
wood every winter to burn in the fur-
nace and keep adding mushroom
compost and soilless media to account
for the high rate of decomposition that
occurs in the high tunnel.
I thank PASA for the support they
have given us on this project. If it wasn’t
for them, we probably would not have
been able to set the path for other farm-
ers like ourselves that have a large retail
market for local fresh produce. It gives
one much appreciation when harvesting
continued on page 10
Say Cheese
continued from page 1
State in regards to organizing a statewide
organization or cooperative for small-
scale cheese producers. So in December
2004, over half of these producers came
together for an informal meeting out of
which, the Pennsylvania Farmstead &
Artisan Cheese Alliance was created.
Thanks to the help of the Keystone
Development Center (KDC), a coopera-
tive development technical assistance
provider, the Pennsylvania Farmstead &
Artisan Cheese Alliance is building a
nonprofit organization from the ground
up. The KDC has facilitated meetings,
the creation of by-laws and help with
paperwork and legal requirements.
To date, the Alliance has secured
nonprofit status and operating grants
from both the KDC and the Pennsylva-
nia Department of Agriculture. The first
issue of their quarterly newsletter includ-
ed a call for general membership. In Jan-
uary, the Alliance participated in the
90th annual Pennsylvania Farm Show
with a booth appropriately located near
the Pennsylvania Wine Association.
Four PASA members, Jim Amory
from the LeRaysville Cheese Factory,
Peter Dixon (below right) will offer information on cheese affinage as part of the Art of Cheese pre-conference track at PASA’s Farm-
ing for the Future Conference February 2.
Melanie Dietrich Cochran of Keswick
Creamery, Sandra Miller at Painted
Hand Farm and Martha Pisano of High-
land Farm serve on the Alliance’s board
of directors.
“I can sell everything I make. I have
no need to join a marketing coopera-
tive,” remarked an Alliance member at
the initial meeting. Due to the high
Recently the United States has
been experiencing a renaissance
in handcrafted cheeses.
demand for farmstead and artisan
cheeses, Pennsylvania cheesemakers
chose education as the focus of the new
organization instead of marketing.
Since many cheesemakers from the
state have been traveling to New York
and the New England area to attend
beginning and advanced cheesemaking
workshops, the Alliance’s first informa-
tive undertaking has been the co-spon-
sorship of PASA’s pre-conference full day
session on, The Art of Cheese.
Designed to appeal to potential,
beginning and experienced cheesemak-
ers, the sessions cover a range of subjects
4
including developing a business plan,
affinage — the aging of cheese, culinary
aspects, marketing and milk quality. At
the end of the day, all the speakers from
the sessions will take part in a two-hour
closing panel discussing different mar-
keting techniques.
Alliance members have been actively
brainstorming ideas for future events
such as meeting with PDA
dairy inspectors to better
understand the regulations,
learning new methods for
making different cheeses,
managing livestock for pro-
ducing quality milk, and
informative seminars for
professional chefs.
To learn more or to join the Pennsyl-
vania Farmstead & Artisan Cheese
Alliance, visit www.pacheese.com or
contact Sandra Miller at sandra@pa.net
or 717-423-5663. n
EDITOR’S NOTE: The Pennsylvania
Farmstead & Artisan Cheese Alliance
is co-sponsoring the Art of Cheese —
a Thursday, pre-conference track, as
part of the Farming for the Future
conference on February 2.
PASA Fundraising Update

The Milk Is Overflowing!

By Mena Hautau
January is usually the time to look forward to a new
year. But before PASA begins to look toward 2006 — we Jan. 6, 2006
need to celebrate our fundraising successes in 2005. $133,252
PASA members are so generous — to prove this fact, Our Goal
we are happy to announce we have reached and even — $120,000
exceeded our $120,000 goal for the 2005 Annual Fund.
The milk bottle began to overflow as we reached a final —
total of $133,252!
Everyone who contributed in some way to the increas- Nov. 14, 2005 — 100,000
ing financial health and success of PASA has been impor- $97,706

tant. Through attendance at our two fall Harvest Dinners

Sept. 26, 2005
—
in 2005, participation in our auctions, and direct gifts — $84,665
every dollar has been important. — 80,000
PASA members, you can see this money put to good
use with the increasing member services we can offer, July 12, 2005
—
more educational programming geared towards needs $65,342
expressed by our members, and a larger voice in agricul- — 60,000
May 13, 2005
ture policy in the state.
We even shared our abundance by collecting an
$60,587
March 11, 2005
—
$43,168
additional $11,726 in donations specifically for Farm Aid’s
Disaster Relief Fund to help farmers affected by hurricane
— 40,000
Katrina. With our help these farmers are working to get
their lives and farms back together. If you want to read
—
more about how your donations are helping those affect-
ed you can visit www.farmaid.org.
— 20,000
Your support is greatly appreciated and each contribu-
tion is helping PASA’s financial health grow. To everyone
—
who donated we thank you — now let’s go have some
milk and cookies to celebrate! n
—0

Apprentice and Intern Listing

Good help is hard to find. If your farm offers intern and apprentice opportunities, let PASA help! We will post your clas-
sified listing in our newsletter and on our web-based Intern Board. Last year, each farm posting on PASA’s Intern Board
received an average of over 500 hits! Although anyone can search the Intern Board, posting services are free and limited
to PASA members only.

When submitting your posting, please use the following format:

• Farm Name, County, State
• Brief description of position, including timeframe, compensation, duties, and other pertinent details.
• Your contact information

Submit your postings directly to Heather House

at heather@pasafarming.org or via mail at PO Box 419, Millheim, PA 16854.

5
Director’s Corner
Sustainable Risk Management
By Brian Snyder
With this issue of Passages, I have
reached the five-year point since being
hired as executive director of PASA. I
have enjoyed sharing my “two cents”
worth on this page regarding controver-
sial topics such as raw milk sales, Right-
to-Farm or federal Farm Bill legislation,
farmland preservation, the application of
science to farming practices and so on.
Meanwhile, several fairly mundane
issues that concern PASA members have
been apparent to me as well, perhaps
none so much as the subject of insurance.
How many countless times members
have told me they need help in navigating
the seemingly bottomless money pit that
is the insurance industry! But cost is not
the only frustration they express…it’s also
the attitude insurers often have toward
farmers in general. Simply put, farms and
farmers are often thought to be high risk
cases that many insurance companies
simply don’t want in their portfolios.
Of course, insurers don’t understand
any more than most politicians that there
are different types of farms and farmers.
Astute PASA members will already have
noticed the redundancy in the title of this
column — “sustainable farming” is essen-
tially synonymous with “risk manage-
ment.” The whole purpose of farming in
a sustainable manner is to lower econom-
ic, environmental and social (including
health) risks right from the get-go.
Fortunately for us, many members of
the eating public, including some in the
insurance industry, are beginning to
understand the concept of sustainability
as it relates to lowering risk and making
the world a healthier, safer and more
secure place for everyone. Just over a year
ago, on the occasion of a lunchtime visit
with two insurance consultants, I began
to understand how compelling this idea
might become to insurance companies.
Jim Hutchin and Randy Gray, who
are educators as well as consultants, were
lucky to get any of my time at all in the
days just before Christmas 2004. But
they were buying lunch, so I promised to
listen. They really got my attention,
though, while explaining that sustainable
farmers might be subsidizing other farms
that use big equipment and otherwise
take higher risks, because all of them are
generally put in the same risk pool in
determining insurance rates.
One year later I am proud to count
Jim and Randy among the PASA family
as we continue to work on unraveling the
tightly wound knots of stress, avoidance
and denial that often characterize the
insurance “safety net” for us all. Between
them, they have attended our annual
conference, two board meetings and two
Harvest Dinners, in addition to visiting
at least a dozen PASA farms.
The needs are great and complicated.
There are many different types of insur-
ance our members require, including
workers compensation, general and prod-
uct liability, automobile and last but by
far not least, health care. We are address-
ing these needs one at a time in order of
increasing complexity. Just a couple
months ago we offered our first install-
ment of the PASA insurance package by
virtue of an agreement with the Eastern
Alliance Insurance Group of Lancaster to
provide workers comp.
In terms of general and product liabil-
ity coverage, we have learned that many
of our member farms are not insured to
the extent they thought. This is a regret-
table though understandable situation,
resulting from murky insurance language
and sometimes well-meaning agents who
do not fully understand the products
they are peddling. We are currently
involved in negotiations with a company
that we hope will give special attention to
the needs of farmers who are committed
to sustainable principles and inclined to
market their products directly.
Health care insurance will be a much
tougher “nut to crack,” and it will take
more time and effort before we can do
something constructive in this area.
However, I believe the argument is strong
6
WORKERS COMP
INSURANCE AVAILABLE
Eastern Alliance Insurance Group
(EAIG) of Lancaster is a specialty under-
writer of casualty insurance with an
emphasis on managed care workers’ com-
pensation products and services for busi-
nesses and organizations in Pennsylvania,
Maryland and Delaware. By special
arrangement, these services are now avail-
able to PASA members who have employ-
ees needing such coverage.
For the name of an independent agent
representing EAIG in your area, please call
Bill Krug, the EAIG underwriter for the
PASA program, at 1-888-654-7100, ext.
1665. Interested members may also call
the PASA office to discuss this program
and other insurance issues — please ask
for Brian or Jackie.
and demonstrable that PASA members
are, on the whole, a healthy bunch. So
keep eating that fresh, local, sustainably
raised food, and we’ll see what we can do!
It is important for all of our members
to understand that, even though we will
ultimately earn a royalty on all policies
purchased through the PASA affinity
program, we are only interested in put-
ting in the time to do this right if it
results in better prices and/or superior
service for our members. So, perhaps the
most important success factor of this pro-
gram is that you all stay in touch and let
us know what’s working and what isn’t.
We will certainly keep in mind that
the insurance industry as a whole has
often done as much to complicate our
lives as to solve legitimate problems, all in
the name of keeping company profits
high. But the way I figure it, the time has
come for PASA to do a little preaching
outside the choir box on behalf of our
members…in this case, to try and correct
the naïve industry assumption that, in
terms of risk, all farms are created equal.
We’ll continue to update you on our
progress and expect to offer insurance
information sessions at this year’s PASA
conference featuring Jim, Randy and
other new friends of PASA. n
President’s Corner
By Kim Miller
This year’s conference theme, Weav-
ing a Diverse Landscape: Food As a Com-
mon Thread, along with a recent and
spirited on-line discussion on PASA’s
Western region listserv made me think
about the fabric that is PASA. From
what is this fabric woven? And why?
As the theme suggests, we have a
common interest in food. That is put-
ting it mildly. What we share is a passion
for food and an understanding that we
must take action now to sustain our
health and make provision for future
generations — a large order to be sure.
We are farmers, chefs, grocers, proces-
sors, educators, researchers, parents, and,
to be sure, “eaters.”
We use the term “eaters” tongue in
cheek. We know that the act of eating,
the taking of food into our bodies, is a
sacred act. We simply cannot abide the
prevailing food production system and
the way that it profanes our sustenance.
This is why we are passionate.
With passion comes disagreement.
Disagreement is not a bad thing; it is
necessary for both learning and consen-
sus building. The thread of disagreement
can add a new color to our fabric. It
must not, however, be permitted to rend
the fabric. The prevailing system is noth-
ing if not a failure of relationships. Sus-
tainability is all about relationships.
Interestingly, capitalism as proposed
by Adam Smith, is guided by the princi-
ple of enlightened self-interest — that by
benefiting others we benefit ourselves.
Enlightenment includes recognition that
good relationships are mutually benefi-
cial. Absent mutually beneficial relation-
ships and capitalism becomes, as John
Ikerd points out, corporatism. Corpo-
ratism is guided by the principle of
unenlightened self-interest or “lights
out” self interest. It is this corporatism
that has profaned our relationships and
all that is sacred.
James Kunstler points out in his
book, The Geography of Nowhere, that
Fine Fabric
advertising is the primary tool used by actively work on building relationships,
corporatists to destroy mutually benefi- with each other, our customers and our
cial relationships. It is product promo- families. We also work on our relation-
tion by relentless advertising that has ship to the natural environment or place.
We get the concept of soil
Disagreement is not a bad thing; as mother earth, generous
provider of that which
it is necessary for both learning sustains us. We work, each
in our own way, to
and consensus building improve the soil on our
place. But, we know we
turned us into unenlightened consumers can’t do it alone. We need each other.
who value the acquisition of things over The operative word here is need. We
the building of relationships. This acqui- band together to multiply our efforts in
sition addiction has turned every place the face of the destructive force of the
into another strip mall. A “nowhere” if prevailing system.
you will. So, many of us move from We support each other when times
nowhere to nowhere in an acquisitive are tough, as they inevitably are. We
haze, filled with ennui, unable and teach each other and learn together. We
unwilling to build relationships. resist the prevailing system of corpo-
If, as Kunstler suggests, everywhere is ratism together. We chide each other for
nowhere, then degradation is certain. our many shortcomings and failures,
Without relationship to place we deval- usually with good humor. We volunteer
ue our natural environment. The intri- in an effort to promote the common
cately woven fabric of our sustenance good. And we work on our relationships
unravels and leaves us with a degraded to all things living. I believe that we do
food system. Our sacred food is pro- all of this because we know that it is our
faned as just another commodity. sacred responsibility. It is not always easy
Worse yet, food has become entertain- and that is why we need to support and
ment, apparently unrelated to health. encourage each other. Each of us is as a
Health, after all, is a commodity that is single thread; together we weave a fabric
purchased from the heath care industry. of uncommon richness, beauty, and
As I reflect on the PASA membership strength. This is PASA; the tapestry of
I am sure that most of us get this. We sustainability. n
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Consumer News
SEASONAL RECIPE
Good Mornin’ Apple Crisp
This warm, satisfying apple crisp makes for a perfect
start to a cold winter morning. Tart cranberries balance
the natural sweetness of baked apples and the pleasant
aroma of cinnamon, maple syrup and toasted muesli
imparts a sense of holiday cheer, bringing a good morn-
ing smile to all. Serves 8
7 medium sweet apples, sliced
1 ⁄ 2 cup dried cranberries or organic raisins
1 Tbs organic evaporated cane juice
2 cups Muesli cereal*
2 ⁄ 3 cup whole wheat pastry flour or brown rice flour*
1 ⁄ 2 cup walnuts, chopped
1 Tbs grounded flax seeds
1 to 2 tsp cinnamon
6 Tbs canola oil
4 Tbs maple syrup
• Preheat oven to 375°F. Lay the apples and cranberries
or raisins in lightly oiled 9”x13” baking dish. Sprinkle
with cane sugar. Combine remaining ingredients and
press over apple mixture. Bake for 45 minutes, or until
golden brown and hot and bubbly.
*For a wheat free version, use 1 cup rolled oats in place
of Muesli and use brown rice flour in place of whole-
wheat pastry flour.
Source: www.wholefoods.com
Internet Sites to Connect
Producers and Consumers
An effective method of linking consumers with local and sus-
tainable farms is to promote searchable databases on the Inter-
net. Several sites help consumers locate everything from u-pick
farms, farmers’ markets, co-op grocers, community supported
agriculture and more. Also producers, this is a great venue to add
your operation so more “eaters” can find you! Give these a try:
www.buylocalpa.org
The Buy Fresh, Buy Local (BFBL) campaign is intended to promote
partners supporting local agriculture. Developed by PASA, this is
a directory of Pennsylvania family farms, farmers’ markets, Com-
munity Supported Agriculture farms (CSAs), u-pick farms, restau-
rants, grocers, caterers and bakers, bed & breakfasts, and other
businesses that sell locally grown farm products. The guide will
facilitate your connection with healthy, fresh food, your neighbor
farmers who grow it and those markets, grocers and restaurants
that are committed to using locally grown food in their enter-
prises.
agmap.psu.edu
AgMap serves consumers looking for locally-grown Pennsylva-
nia foods, and allows farmers to search for agencies and busi-
nesses serving the agricultural community. Developed by Penn
State University’s College of Ag Sciences, this site also hosts job
announcements and classified ads for enrolled businesses. (see
Business Member Profile on page 16)

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Consumer News
www.eatwellguide.com
The Eat Well Guide is a free, online directory of sustainably raised
meat, poultry, dairy and eggs from farms, stores, restaurants and
online outlets in the U.S. and Canada.
www.foodroutes.org
The FoodRoutes website is a fantastic resource for those seeking
information on our food system. It offers communications tools,
technical support, networking and information resources to
organizations and groups nationwide that are working to
rebuild local, community-based food systems. FoodRoutes net-
work is dedicated to reintroducing Americans to their food —
the seeds it grows from, the farmers who produce it, and the
routes that carry it from the fields to their tables. Their website is
well worth a visit, and also has a “Find Good Food” map, in a
searchable database powered by LocalHarvest.org.
www.localharvest.org
The LocalHarvest.org web site allows farmer members to create
an extensive customers entry including photos of the farm. It
allows visitors to sign up for customized updates that are sent
whenever a new listing is added or an existing listing is modified
within a particular area. They also have a new calendar section
and online store. LocalHarvest includes PASA as an option in
their registration process — our farmer members should check
PASA in the “Associated Organizations” page when registering.
That way, people who want to find PASA members in their area
will get a complete list.
www.newfarm.org
Go to the Farm Locator section of www.newfarm.org to check
out this well-developed farmer database that helps consumers,
brokers, and restaurateurs locate farms and farm services they
are looking for. Recent improvements have been added to gen-
erate more refined researches. The Farm Locator is just one ele-
ment of Newfarm.org, which is also the on-line portal to research
conducted through The Rodale Institute. The Institute is a non-
profit educational and research organization committed to shar-
ing information globally about successful agricultural solutions
to health and environmental problems.
For those unable to access the internet, feel free to call PASA head-
quarters for printed listings. n

WESTERN REGION

Thanks to the 2005
Buy Fresh, Buy Local Partners
Thirty-nine farms and
businesses helped to spread
the message and brand
image of the Buy Fresh, Buy
Local campaign throughout
PASA’s Western Region.
There were partners in 16
of the 19 western counties
all using the Buy Fresh, Buy
Local logo on signs and
banners, adding it to pack-
aging, advertisements and
brochures, giving out
bumper stickers, consumer
guides, wearing t-shirts and
carrying market bags. We
would like to recognize
them for their dedication
to changing the regional
food economy and thank
them for making the 2005
campaign a success.
How can you be a part
of the campaign in 2006?
Beginning in January,
PASA’s Western Region
office will be accepting Buy
Fresh, Buy Local Partner
applications for the 2006
calendar year. Our mem-
bership rates will remain
the same for farmers, farm-
ers’ markets, restaurants
and wholesalers. We also
have the exciting new
addition of a Consumer
Buy Fresh, Buy Local
membership. For more
information or to sign up,
please call Laurel Rush at
412-697-0411 or email
laurel@pasafarming.org.
2005 Buy Fresh,
Buy Local Partners
(Listed by membership type)
• McGinnis Sisters
• Paragon Monteverde
• Grove City County Market
• Whole Foods Cooperative
Association
• big Burrito Restaurant
Group
• The Green Chef Inc.
• Waynesburg Farmers’
Market
• Meadville Area Local
Growers
• Main Street Farmers’ Mar-
ket
• Ligonier Country Market
• Tionesta Farmers’ Market
• Oakland Farmers’ Market
• Cranberry Mall Farmers’
Market
• Farmers at the Firehouse
• Scottdale Farmers’ Market
• Warren Farmers’ Market
• Friendship Farms
• Townline Farm Poultry
Reserve
• Lambert Mountain Acres
• Full Circle Farm
• Pleasant View Farm
• Dillner Family Farm
• Silver Wheel Farm
• Kretschmann Farm
• M & M Robertson Farms
• Ridgeview Acres Farm
• Pleasant Valley Farm
• Farber Farms
• Sweet Soil Inc.
• Laurel Vista Inc.
• Harvest Valley Farms
• Toboggan Hill Farm
• Leicher Family Farm
• Mung Dynasty
• Young’s Farm and
Greenhouse
• Grow Pittsburgh
• Stoney Creek Farm
• Cool Springs Organics

9
The Voice
of a Young Farmer…
continued from page 3
the onions to know that we produced
them from start to finish. We always
strive for more sustainable practices here
at Harvest Valley Farms, and we have
accomplished that through building the
raised beds.
As a young farmer, there are a num-
ber of new sustainable practices that I
want to try in the future. Some that I am
in the process of are plasti-
culture black raspberries
and propagating runners
from our own plasticul-
ture strawberry plants.
Plasticulture is the process
of forming a raised bed
then laying a thin sheet of
plastic over the top and
covering the ends with
dirt. This raises or lowers
the temperature of the
soil, depending on color,
for fast and better growing
in different climates. It
also suppresses light so
that no weed seeds germi-
nate, lowers soil-borne
disease spread on most
crops, increases proper
drainage, and can even
lower insect pressure by
breaking up light patterns.
Using raised bed plasti-
culture can be both good
and bad for the environ-
ment depending on the
practice used. We have
found it to be the best way
to grow quality crops in our soil without
the heavy use of multiple pesticides and
synthetic fertilizers. Our plasticulture
system is unlike most that are practiced
in the U.S. We use a machine that not
only forms the raised beds, but also lays
the plastic and places fertilizer right into
the bed. This allows for 90–100% of the
fertilizer to be utilized by the plant
instead of leaching into the ground. In
most large systems, the fertilizer is
broadcast over the field after primary
tillage (plowing) then tilled into the soil
with secondary tillage (disking). This
system uses almost twice as much fertil-
izer because it is placed where the crops
will not be able to use it (on the top
edges of the plastic, in between rows). It
is much easier and faster for a large pro-
duction system to broadcast fertilizer
instead of only directing it under the
bed. If they did direct it to only the
under side of the bed, then they would
have to carry thousands of pounds of fer-
I love what I do, and that’s why
I came back to our family farm.
tilizer on the back of the plastic layer and
refill the hopper after one pass on a 100
acre field. We are laying plastic in much
smaller quantities at a time, therefore do
not have to worry about large quantities
of fertilizer. We are then able to save on
fuel, labor, machinery, fertilizer, and
most of all a healthier soil with low lev-
els of nitrogen.
Another practice we use on our plas-
ticulture is heavy mulching. We grow
winter rye, harvest it with a round baler
right before it goes to seed in the spring
then transport these bales to the edges of
fields where we would be using them on
10
the following year. The next year the
bales are shred over the entire field then
swept off by hand in between the rows of
plastic. This type of practice helps sup-
press weed germination in between the
rows, decrease soil erosion, increase soil
moisture, and increase soil organic mat-
ter/fertility/structure. At the end of the
year it takes a lot of hard labor to pull
— David King
the plastic up, but for the yields, quality,
and savings on multiple pesticides, it is
definitely worth it all.
Overall, I know plastic is a petroleum
by-product and because of this does not
fit true sustainable agriculture but, at the
same time it is hard to produce a quality
vegetable on our land, due to poor
drainage of heavy clay soils. We refuse to
practice fumigation or spray residual
(stays in soil) pre-emergence herbicides
in order to have no weeds in our field.
Yes, we could weed everything by hand
but labor is our largest expense. We
already hire 12 high school students and
it has been a struggle to find good work-
ing employees. It is a trade off, but I
strongly believe if the right practices are
used for the right reasons, plasticulture
can be a very sustainable method of veg-
etable farming. If there is a better system
out there, I will definitely find it.
Sustainable agriculture comes first in
my future of farming. My definition of
sustainable agriculture is very simple and
most of you have heard it multiple
times; I define it in three words in order
of importance, profitability, environ-
mentally, and community. As a co-
founder, with Shon Seeley, of the
Sustainable Agriculture Club at Penn
State University, I can easily say that
Harvest Valley Farms will live buy these
three words for as long as I live. I love
what I do, and that’s why I came back to
our family farm. There will always be
ways to be a more efficient, practical,
and sustainable farmer, but at the same
time one must be innovative and willing
to take the risks. n
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11
PASA Farmer Profile
Clodhopper Farm — Pete & Eliza Comly
EDITOR’S NOTE: We are pleased to
begin a new feature in Passages — our
Farmer Profile Series. This new series
will highlight several PASA farms to
share their stories of success and inno-
vation in the field of agriculture. In the
profile of Clodhopper Farm below, one
of the farm’s customers, Karen Kutish
wrote the article from her perspective.
Following her farm introduction, are a
set of standard questions that will
appear in each profile. We hope you
enjoy this new feature and if you would
like to suggest a farm/farmer to be
included, just let us know.
By Karen Kutish,
Clodhopper Farm customer
Our land can give back to us tenfold
(or more) what we put into it, and man-
aging our land is the only way we can
ensure its viability. Sustainable use of our
land strives to see the global perspective,
as it takes into account the stewardship
of our natural resources by meeting our
present needs without compromising
the needs of future generations. These
ideas epitomize the philosophy underly-
ing Clodhopper Farm.
Pete and Eliza Comly and their three
daughters have been running Clodhop-
per Farm in Springville (Northeastern
Pennsylvania) for 9 years. The 50-acre
farm sells a variety of pasture-raised
meats including chicken, turkey, beef
and pork.
Pete and Eliza met as freshman at
Albright College; Eliza was a psychology
major and Pete was an art major. Neither
Educating the next generation of farm-
ers, Amelia and Isabel Comly.
had grown up on a farm, however Pete
worked for a dairy farmer since he was
13. Together, they are successful in their
venture by using natural methods of
farming coupled with the humane treat-
ment of their animals.
Their livestock are rotationally
grazed; all byproducts the livestock pro-
duce are composted and returned to the
fields to ensure most of the organic mat-
ter stays in the soil. This approach to
raising their livestock allows the animals
I feel the products
from Clodhopper
Farm provide my
family with the most
delicious, safe, and
healthiest foods.
to be healthier and thereby decreases the
need for antibiotics and other chemicals.
Eliza and I are both employed by the
Tunkhannock School District. Eliza is a
guidance counselor in the high school
and I am a science teacher. As a colleague
of Eliza’s, I had the chance to visit and
learn about their farming methods. In a
day and age where mass production and
short-term economic returns seem to
run agriculture it was very refreshing to
see a farm in our community choose an
environmentally correct path.
I began taking my Ecology and Plant
Biology classes on field trips to see how a
(From left to right) Amelia, Eliza, Anna
and Isabel Comly.
12
farm, such as this, was run. The sustain-
able farming methods demonstrated by
Clodhopper Farm were the same ecolog-
ical ideas I was trying to impart on my
students. Our studies involve land use
and the problems with feeding an ever-
growing population while attempting to
conserve our resources. Global environ-
mental issues are discussed and students
visualize solutions to these problems
starting with the differences that they
can facilitate at the local level. By visiting
the farm they get a “hands on” look at
caring for our environment, from soil
and water conservation to the treatment
of animals we are so deeply dependent
on for foods and other products.
As one of their customers, their oper-
ation is intertwined with ideas I feel very
strongly about. I am an environmental-
ist and I know that if we don’t care for
our lands now, future generations will
face very difficult times. I am also a par-
ent of two small children; therefore, I
feel obliged to provide them with the
healthiest foods possible. I feel the prod-
ucts from Clodhopper Farm provide my
family with the most delicious, safe, and
healthiest foods I can purchase. n
The Comlys began raising pastured
turkeys in 2004.
 INTERVIEW WITH
PETE COMLY
PASA: What do you see as some of
the critical issues concerning agricul-
ture today?
Pete Comly: One problem is the high
cost of farmland. I think it would be
very difficult for beginning farmers to
buy farmland and pay for it with farm
income. The biggest problem that I am
facing is the lack of small USDA inspect-
ed slaughterhouses. The processor that
we used for our custom butchering gave
up their USDA inspection a few years
ago because the inspectors were regulat-
ing them to the point where it became
unprofitable to continue with it. This
had nothing to do with the cleanliness of
the plant. Mostly these regulations were
things that might make sense in a huge
meat plant but seem unnecessary in a
small shop. As a farm trying to grow our
clientele we would like to begin offering
individual cuts of beef and pork to cus-
tomers from an on-farm store, and in
order to do that we need those animals
to be processed under USDA inspection.
With fewer slaughterhouses available for
this it means that farmers like me have to
transport their livestock greater dis-
tances, which increases costs to the cus-
tomer, and increases stress on the
animals.
PASA: What is unique about your
farm?
Comly: I think that our customer
base is quite unique. We direct market
all of our meats to a very dedicated and
diverse clientele. I am not great at mar-
keting. What seems to have happened
for us is that many of our customers
have done much of our marketing for us.
We are constantly getting calls from peo-
ple wanting to be added to our mailing
list who have heard about us from other
customers, and I think our sales are
about to snowball because of that. Our
customers run the gamut, from rural
senior citizens who want food that tastes
like the food they remember, all the way
to young families concerned about the
safety of the food they are feeding to
their children. Some are concerned
about environmental issues, humane
Karen Kutish and Pete Comly
treatment of livestock, or support for
local rural economies. Whatever the case
these patrons are a big part of what
makes running this farm so enjoyable,
and I think that is unique.
PASA: How has your operation
evolved over the years?
Comly: When we bought this farm
nine years ago our plan was to be main-
ly an organic vegetable farm powered by
draft horses. We also planned to raise
livestock, but mostly on a homesteading
level. We struggled with vegetables for a
couple of years, had a lot of trouble with
deer damage, and our 1,400 ft elevation
made our growing season a lot shorter
than neighboring areas with only 700 ft
elevations. When faced with a shortage
of time, I always seemed to gravitate
toward taking care of the livestock first
then working in the market garden if
there was any time left over. I saw that as
a sign that I should be concentrating on
livestock as the main product of the
13
farm. I grew up working on a conven-
tional dairy farm and knew we could
never afford that kind of infrastructure.
When I began to learn about grass farm-
ing, with rotational grazing, and pas-
tured poultry, then all the puzzle pieces
seemed to begin to fit together. We had
a farm that grew great grass, even in
places I was trying to grow vegetables. I
loved working with livestock, and finan-
cial requirements for machinery and
buildings were low. We have been filling
orders for grass-fed beef, natural pork,
and pastured chicken for the last three or
four years, and began raising pastured
turkeys in 2004. It took us a few years to
find our way, but I think we are now
headed down the right track.
PASA: Why did you join PASA?
Comly: We started out joining PASA
primarily for educational purposes.
There was so much to learn about the
kind of farming we wanted to do. PASA
is a great place to learn a lot of this,
through field days and the annual con-
ference. A lot of the information I’ve
picked up through PASA has helped to
shape our operation. I am thinking espe-
cially of the field days at Forks Farm and
Eli Reiff ’s where I learned a lot about
pastured poultry and poultry processing.
Another reason that we are PASA mem-
bers is that it is important for sustainable
agriculture to have a united voice in
Pennsylvania. As an organization PASA
is much more able to make our presence
known than we could as individuals. n
Educational Outreach
Small Ruminant Research Begins
Over the years many members of
PASA have been clamoring for more
educational opportunities and research
on the management of small ruminants
(sheep & goats). Recently we took a step
in that direction, as PASA joined forces
with Penn State University to begin a
research project to consider the impact
of whole-farm design on small ruminant
health — specifically the control of
internal parasites.
Grazing animals have several advan-
tages in animal welfare/health versus ani-
mals in confinement. But one area where
grazing animals have greater risk for dis-
ease is internal parasitism. In the case of
sheep and goats, their fecal pellets are
small and disintegrate easily, releasing
parasitic larvae onto pastures. Sheep, if
left on pasture for too long, graze close
to the ground, increasing their chances
of picking up larvae. In the case of goats,
although preferring browse rather than
grasses, if left on pasture or confined can
easily pick up parasites as well.
Internal parasitism in sheep/goat
flocks can result in poor livestock per-
formance, while causing economic and
production losses. Affected animals
show symptoms ranging from lethargy,
diarrhea, weight gain or loss — or even
no signs at all.
For most of recorded history parasite
control was accomplished by minimiz-
ing exposure of susceptible animals
through grazing rotation or breeding to
Internal parasitism in sheep/goat flocks can result in poor livestock performance, while causing economic and production losses.
eliminate poor genetics. In the 20th cen-
tury, as herd size increased and animals
became more concentrated on fewer
acres, problems of internal parasites
accelerated. The late 1950’s brought a
new era of truly effective broad-spec-
trum anti-parasitic drugs called
anthelmintics (dewormers), but recently
the rate of introduction of new deworm-
ers has virtually stopped. Many produc-
ers have been misusing dewormers
(underdosing the animal or long-time
use) leading to increased risk and occur-
rence of parasite resistance to certain
dewormers. Producers in some southern
states have reported serious health prob-
lems related to parasitism and an appar-
ent lack of efficacy in common
therapeutic agents. Spread of resistant
parasites appears to be moving into
Pennsylvania flocks.
Dr. David Wolfgang, Penn State
Extension Veterinarian, Ron Hoover,
Penn State On-Farm Research Coordi-
nator and Michele Gauger, PASA
Research Assistant have developed a tool
called a “graduated risk assessment” to
evaluate aspects of small ruminant pro-
duction. This tool is used to discover
high-risk farm management practices
that may be impacting herd health.
The research will consider a whole
farm systems approach, focusing on five
specific areas of (forage/pasture manage-
ment, environmental quality, flock man-
agement, farm marketing and overall
14
farm management) and their impact on
small ruminant parasite control. We
believe a strategic overall farm manage-
ment plan has the potential to reduce
parasite burdens, improve animal per-
formance, promote animal health and
increase producer profitability.
Interested producers were initially
contacted via an informational survey
and then the first farm visits were com-
pleted this past summer and fall (with
more to come this spring/summer).
The graduated risk assessment
process begins by collecting information
about the flock’s history with and poten-
tial exposure to internal parasites.
Answering questions in the five manage-
ment focus areas will allow current farm
methods to be rated as a high, medium
or low risk practice. In cases of higher
risk, the process will lead to recommen-
dations about management alternatives
that can be adopted to lessen identified
risks. Data collected at the various farms
across Pennsylvania participating in this
research will provide useful benchmarks
from which to consider the potential
impact of parasites on farm profitability
and to evaluate changes and progress
over time.
To learn more about this project or
take a look at the small ruminant herd
risk assessment questions, visit the On-
Farm Research page of the PASA website
— www.pasafarming.org or contact
Michele Gauger at PASA headquarters.
A poster display of this project will also
be at the PASA conference. n
PASA invites you to participate
in our new FREE Ride and Room
Share program for the Farming
for the Future conference Farming for the Future Carpools!

Have room for an extra passenger in your car? Encourage Green Travel
Or are you looking for a ride to the conference? * Conference ride, room & flight match *
Help make Farming for the Future greener by traveling * Carpools to cultural events & rallies *
with your neighbors. What a great way to build com- * College rideshare systems *
Your nonprofit can use our tools
to recruit at festivals
munity and conserve gasoline!

Technology for Communities

You can also be more efficient with your lodging.

* Nonprofit membership networking *

Find a roommate to share a hotel room or be a local hero

* Custom database & web devel. *

and offer a guest room in your nearby home.

Visit the PASA website to save money, share space, and * Community websites *
Tell us your technology dreams or woes
and we may be able to help
conserve fuel.

PASA is excited to make this network available, creating

one more way to be sustainable. Join us! Tell event organizers about us!

www.pasafarming.org www.SpaceShare.org/newsletter

POULTRY MAN, LLC

Eli M. Reiff 570-966-0769
922 Conley Road • Mifflinburg, PA 17844

Certified by PCO

Scalder — (above center) 42 gallon rotary, gas fired with auto control
temp timer. 60,000 BTU, all stainless steel.

Mechanical Plucker (above right) — 3 ⁄4 HP motor, motor totally

enclosed. 10:1 Gear reduction, 27”diameter, stainless steel with show-
er.

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

15
Business Member Profile
Penn State AgMap
By Gayle Morrow
Looking for a place in Pennsylvania
to buy organic apple butter? Maybe you
have a tract of cropland you’d like to
lease. Or questions about nutrient man-
agement that you need to have answered
now. Where can you turn for help? Try
Penn State’s AgMap.
AgMap provides an online directory
for Pennsylvania’s agricultural industry.
It serves consumers looking for locally-
grown Pennsylvania foods and allows
farmers to search for agencies and busi-
nesses serving the agricultural communi-
ty. The brainchild of Rick Day, project
director, AgMap is a free service (fund-
ing comes from a variety of sources,
including the state Department of Agri-
culture). Day also coordinates the Coop-
erative Extension’s Geospatial Technical
Program at Penn State.
He describes AgMap as an on-line
direct marketing and communication
system, though he admits “ag marketing
is not my forte at all.” It came about as
he was doing research on farmland
preservation and looking for informa-
tion about agriculture’s “support busi-
nesses.” There wasn’t much out in the
way of data, so he came up with the
AgMap idea, focusing on letting the
industry track itself.
“It is a Penn State product,” says Day,
adding it gives “better visibility” to and
for all ag businesses and consumers. And
the visibility in this case is the real kind.
With on-line mapping, you can find a
direct route to that organic apple butter.
“Location is a big deal for some
smaller rural areas,” Day says. Ask any-
one with a vegetable stand on a back
road — even if your produce is the best
in the world, it doesn’t do you any good
if no one can find your farm.
“We’re not a middleman,” Day con-
tinues, so businesses enroll themselves
on AgMap and can have links to their
websites. If you’re enrolled as a business,
and there are about 2,000 on AgMap
now, consumers can search for you
either by product or location. You can
also post classified ads like help wanted
or for sale — all at no cost. AgMap has
links to news sources and other publica-
tions, and a computer bulletin board.
“We’re hoping for gurus to monitor
the discussion groups,” Day says. Gurus
or no, the numbers of AgMap users are
growing. In the past year, the number of
people and producers has doubled; usage
as high as 10,000 different hits a month
at the site. And Day isn’t finished. He’s
planning to add “Farm Map” in January
16
AgMap Director, Rick Day and AgMap
Systems Coordinator Eric Steele talk
about the Web site’s content at Penn
State University.
as a source for farmers who want to keep
land in production but are interested in
either leasing or selling.
For Day, helping to grow crops
instead of houses is the best direction on
the map. For more information about
AgMap visit http://agmap.psu.edu.
Gayle Morrow: What is unique
about your business?
Rick Day: We’re an educational enti-
ty and our main mission
is to provide education
and technical support
without making a prof-
it! And, we specialize in
geospacial technology,
and provide the tools
that utilize those tech-
nologies. We’re the best
on-line marketing sys-
tem in the state
designed specifically for
agriculture and to serve
that industry.
Morrow: Why did
you join PASA?
Day: We joined for several reasons. It
was a good way for us to make our prod-
uct visible. It was a natural connection,
as our missions and goals are similar —
the support and education of the agri-
culture community.
Morrow: How has your membership
been a benefit to your business?
Day: We’ve only recently joined, but
it will increase our visibility to PASA
members and will give members a
chance to find out what AgMap is all
about. We’re always looking for ways to
make AgMap better, and working with
groups like PASA puts us in connection
with other organizations.
Morrow: What does the term “sus-
tainable” mean to you and how do you
incorporate that into your business?
Day: One is economic sustainability
— how to develop an agriculture indus-
try to make a living. The second [mean-
ing] is environmental sustainability —
 ADVERTISEMENT

we have to figure out how to do it and be good stewards of

the land. There is a quality-of-life-type factor that has to be
preserved. Agriculture can’t become such a business that it’s
like going to Wal-mart and managing accounts. AgMap sup-
ports all that. We provide people with the educational
resources so they can make better decisions.
Morrow: What do you see as some of the critical issues
facing agriculture and ag-related businesses today?
Day: To me, the biggest issue is how do we make farming
a viable economic enterprise so people can afford to do it. If
someone can’t make a decent living doing it, they’ll sell their
land and grow houses. I think there are a lot of people out
there who would enjoy the lifestyle, but that’s not enough.
Morrow: What do you see as the connection between
sustainable ag and the consumer?
Day: Education. You have to educate farmers on the tech-
nology that’s out there. I think the consumer needs to con-
sider, when they’re buying products, where that product was
grown and how it was grown and how it was processed. Was
it grown using sustainable practices? Don’t just shop for the
lowest price regardless of where it [the product] comes from.
Think, hey, if I buy this carrot, I might be keeping some guy
in Pennsylvania in business. I think there needs to be more
education for the casual consumer. They are maybe not aware
that farmers are struggling. n
See page 8 for additional internet sources for local products.

17
PASA Opinion
English word used by a Frenchman into
Encounter with a French Cheese Expert an English word found in a dictionary.
Actually, Patrick had an amazing grasp
Brian F. Futhey, Stone Meadow Farm eyes lit up. Patrick Anglade is from of the English language so it wasn’t diffi-
In the fall of 2004, I embarked upon France where he works with farmers who cult to follow what he was conveying.
a new venture to compliment my sea- are cheese makers. Now this sounded Being in a group of 20 or so cheese mak-
sonal grass-based dairy: cheese making. like the kind of workshop for me. What ers for three days was a delight in itself.
The two seemed like a natural fit for do I know about lactic acid cheese any- We had traveled from Oregon, Illinois,
each other, turning an already healthful way? My first task, after I sent in my reg- Ohio, Virginia, Pennsylvania, Ontario,
product (my milk) into a value-added istration, was to track down that as well as New York to share ideas, expe-
healthful product (my cheese). “willing” family member (my son) and riences and, of course, our cheese.
So how does one transform oneself convince him of how noble it would be
from dairy farmer to cheese maker?
Reading books is a start, you can do that
for him to milk for those three days I
would be gone. This done, I was off to
Affinage —
between milkings, but it has its limita-
tions. Attending workshops with experi-
Binghamton, N.Y.
The workshop was about lactic acid
the relationship
enced cheese makers has proven
extremely valuable for me. So when
cheese and the relationship between the
bacterial cultures we used and how the
between the bacter-
PASA joined with NYS Cheese Alliance,
Vermont Cheese Makers, and other
cheese turns out after it has aged. The
term for this is affinage, which is French
ial cultures we use
groups to set up a workshop seminar
with Patrick Anglade last December, my
— of course. We didn’t learn French but
we did learn how to translate a broken
in making cheese
and how the cheese
People Power turns out after it
The power is in the people in P. A. S. A.
With zeal ’n determination we live what we say.
has aged.
The remarkable moment was when,
We start at the basics, students of the soil,
at lunchtime, we tasted our cheese and
With life long range goals we focus our toil.
had each one evaluated. There were over
We love that life force that dwells in the sod, 25 different kinds of cheese on a table
It’s livin’ and breathin’, a love gift from God. with Patrick on one side and everyone
So we grow out those veggies, that are totally free, else huddled around the other. The
From contaminatin’ chemicals, the stuff you can’t see. cheese was examined, squeezed, sniffed,
then cut into small pieces for everyone
Realizin’ the connection, ’n spite what naysayers ’ve said, to taste. While we tasted, Patrick would
’tween stuff that we grow, ’n then love to eat, give a verbal description of what he was
and what we put into, the dirt ’neath our feet. experiencing. First, was the type of milk
(cow, sheep, goat), then, whether it was
The people of PASA, have a special connection
a lactic acid cheese (brie, camembert) or
with animals in our care, it’s just a reflection
a hard cheese (gouda, pecorino). Also,
of what we believe, ’n how we live out our life. the texture was noted as pliable and elas-
Those animals can do with a whole lot less strife. tic or brittle and crumbly. After the piece
The chickens need to scratch around , lookin’ for bugs. was popped into the mouth, then came
terms like: nutty, bitter, sweet, caramel,
The cows, goats and horses, and even the sheep, stinging. It was amazing to suddenly rec-
just do so much better, in grass ’bout knee deep. ognize these sensations after hearing
We the people of PASA, each of us a voice them described. We spent two hours
that’s workin’ for change, give consumers a choice. tasting cheese, and none of us cared
about lunch. The workshop concluded
We the people of PASA, are settin’ the trend,
with discussion on aging cheese with
and spreadin’ the word, to our neighbors and friends.
proper temperature, relative humidity
So with vigor an zeal, we live what we say, and time, all depending on the type of
the power is in the people, of the P. A. S. A. cheese you’re working with. Its kind of a
complex world, this cheese making
process, but it has great rewards. n
— Jonas K. Stoltzfus, JuJo Acres

18
The PASA Staff and Board W
R O E R’
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would like to thank… 1234567890123456789012
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S
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These recent volunteers: 1234567890123456789012
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LS
DIS
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AdAbility, Inc. Julie Hurst Jon Rhodes 1234567890123456789012
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Bill Callahan Cynthia Iberg Molly Scanlon 1234567890123456789012
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BE
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Tom Carey Barb Kline Randa Shannon
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Jim Crawford Peggy Lauver Chris Shauger UNT LA
Lisa Diefenbach Kitty Leatham Don Shauger

David Dietz Tom Maurer Ian Smith

Dana & John Eisenstein

Maryann & Dennis Jonas Stoltzfus Reap profits
Mawhinney
Liz Elmore McGinnis Sisters
Randy Treichler from direct
Paul Umbach
Bill Fuller Special Food Stores
George Vahoviak
marketing with
Barbara & Charles Jamie Moore
Gerlach Matt Mousley Bill Vint
our labels!
Harvest Valley Farms Patti Olenick Chris Wahlberg
We design and print labels
Dale Howell Georgia Petropoulos Roz & Jim Yannaccone for berries, vegetables,
sauerkraut, soap, lip balm,
yoghurt, cheese, meat, eggs,
These recent Lifetime Members: pastured poultry —
Lou Ann & Daniel Collier Lilly & David Smith and labels for almost anythingg!
Berlin, PA Valerie & Doug Lafferty
Sparks, MD
Johanna & Brett Nichols
Floyd, VA Roz & James Yannaccone
SERVING GROWERS
Turbotville, PA SINCE 1975
Michael Phillips Family
Kennett Square, PA Melanie & Fred Wertz
Newport, PA
Peggy & Joseph Schott request a free catalog
Lebanon, PA

PASA relies on volunteers for many of our programs — we thank everyone

1-800-693-1572
who volunteers their time on behalf of the organization.

growersdiscountlabels@tds.net

PASA 1/4 hor. page Ad 1 2/9/04, 2:09 PM

Stay
connected!
Visit PASA online at
www.pasafarming.org

19
Editor’s Corner
The Grapevine
by Michele Gauger
Resources for
Record Keeping
Center for Integrated Agricultural Sys-
tems, Univ. of Wisconsin–Madison, offers
tools for tracking farm & ranch progress.
Among the best are the highly detailed
and adaptable enterprise budgets for
specialty foods, dairy sheep, dairy goats,
and pastured poultry. These Excel spread-
sheets can be downloaded at www.
cias.wisc.edu/archives/cat_farm_busness.
php or call 608-262-5200
ATTRA Publications
Available for free at 800-346-9140 or
www.attra.ncat.org
• Marketing Gardening: a start-up guide
(IP195)
• Agricultural Business Planning Tem-
plates & Resources (RL042)
• Forms, Documents, and Sample Letters
for Organic Producers (IP276)
• Moving Beyond Conventional Cash
Cropping (IP201)
20
ATTRA Resources On-Line
A recordkeeping and budgeting work-
book for organic crop producers is now
available at www.attra.ncat.org/risk_man-
agement/srmgateway.html. This publica-
tion contains forms for keeping farm
records consistent with requirements of
the National Organic Program and devel-
oping production and marketing budgets
from these records.
The Corporate Players
in the Organic Marketplace
Interested in learning more about the
organic industry structure? Regularly
updated ownership charts are available at
Cyber-Help for Organic Farmers at
www.certifiedorganic. bc.ca/rcbtoa/
(See chart below)
Classified Ads
ORGANIC FARMER — fulltime organic farmer
needed in southeast PA. Experience with cattle,
sheep, hogs, chickens. Required ability to main-
tain equipment & property. Salary — $35,000
plus benefits & housing. Contact Glasbern, Al
Granger at 610-285-4723 ext. 397 or visit
www.glasbern.com .
COMMUNITY GARDEN PROJECT — The Penn-
sylvania Horticultural Society (PHS) motivates
people to improve the quality of life and create
a sense of community through horticulture. The
Community Garden Project provides education,
technical assistance and resources for neighbor-
hood groups to maintain and develop their
community gardens. To apply, mail or fax cover
letter, resume and salary requirements to:
The Pennsylvania Horticultural Society, c/o/
Human Resources, 100 N. 20th Street, Philadel-
phia PA. 19103, FAX: 215-988-8810, Email:
hrphs@pennhort.org.
ASSISTANT FARMER — Hawthorne Valley
Farm, Ghent NY. Responsibilities include
seedling greenhouse management, transplanti-
ng, cultivating, and harvesting, as well as wash-
ing, packing, and delivering produce weekly for
our CSA members in NYC. Experience and inter-
est in Biodynamics preferred, but not required.
Submit resume to laurahvfarm@taconic.net. For
information on HVF, go to www.hawthorneval-
leyfarm.org.
APPRENTICE & EDUCATOR/APPRENTICES
NEEDED — Phillies Bridge Farm. In-depth train-
ing in organic and CSA farming. Apprentice:
100% farming, March–November, $150–250/
week stipend plus housing. Educator/ Appren-
tices: 60% farming, 40% education (school visits,
day camp, low income family visits), 4/24-Nov 4
and 4/24-8/12, $270/week, 845-256-9108,
info@philliesbridge.org
LANCASTER CO. FARMLAND FOR RENT — 5
acres of land ready to certify in Lancaster coun-
ty. Near retail, wholesale markets. Successful CSA
was run on this farm in the past. All necessary
machinery available to rent as needed. Housing
for rent in vicinity. Ideal for those wanting to
start with little financial risk. Contact Katy
Heinzel, 717 684-5210, khreist@paonline.com
FARMING AT TAIT FARM — Tait Farm is a diver-
sified family business located 7 miles east of
State College (Penn State University) in central
PA. The farm provides certified organic vegeta-
bles & fruits to a 120 + member CSA, a local
restaurant, an on-farm retail store & an on-farm
specialty food manufacturing facility. There are
currently 6 acres of ground in certified organic
production. The farm has been owned by the
Tait family since 1950 and has been a communi-
ty business for 25 years.The farm employs 2 full-
time farmers on a year-round basis who share in
the management of agriculture. There is one
farming position available beginning in the win-
ter of 2006.This is a full-time, year round, salaried
position with health benefits available. For more
information, call Kim Tait at (814) 466-2386.
OPPORTUNITY — Seven Stars Farm is a 350-
acre biodynamic dairy farm, located near Kim-
berton, PA . Our herd of 75 Jerseys, Guernseys
and mixed-breeds supplies the milk for Seven
Stars Yogurt, which is distributed throughout
much of the United States.This position involves
working in all aspects of the farm. It can be one
fulltime position or broken into part time work.
Housing is available for an individual or a family.
For further details, please contact David Griffiths
at Seven Stars Farm, 501 West Seven Stars Rd. ,
Phoenixville PA 19460; (610)935-1949; fax
(610)935-8292; e-mail: svenstrs@gmail.com
POSITIONS AVAILABLE — Position One —
Dairy Person (Milking Goats) 5 days a week, to
milk goats in a comfortable parlor, will train to
milk and handle machine. Position is a split shift
3–4 hrs in AM and 3Hrs. in PM. Full Time, need a
reliable person with a friendly disposition who
likes animals. Job entails milking, feeding the
animals, watering, and clean up. All milking is
done by machine. Position Two: Need a person
part-time to help set up the bookkeeping and
management of the farm. Any questions can be
directed to Elly Hushour at 610-570-1274.
Positions are located in Nazareth, PA at 401 W
High Street.
INTERN SOUGHT — Natural Roots, Conway MA.
A diversified small farm, presently with 7 acres
under cultivation, half in mixed vegetables and
herbs, and half in green manure and forage
crops. We raise a flock of sheep, which yields
meat, spinning fleeces, and sheep skins for mar-
ket. We also have a dairy cow and both laying
and meat chickens. Please send your letter of
intent, resume, and three references. A farm visit
is required. David Fisher & Anna Maclay, Natural
Roots, 888 Shelburne Falls Road, Conway, MA
01341, phone (413) 369-4269.
FARM MANAGER — Gaia Herb Farm is search-
ing for an experienced organic farm manager to
oversee our 250-acre certified organic medicinal
herb operation. Applicant must have experience
with large-scale field production; knowledge
and experience with certified organic farming
practices; and be able to speak Spanish and Eng-
lish. Send resume to Ric Scalzo, rscalzo@gaia-
herbs.com. For additional information please
contact Jackie Greenfield at 828-883-5902.
ADMINISTRATIVE COUNCIL OPENINGS — Two
openings on the Northeast Sustainable Agricul-
ture Research and Education Administrative
Council will open up in 2006, and the Northeast
SARE program is seeking nominations for these
positions. Send nominations by February 1, 2006
to Fred Magdoff, Regional Coordinator, North-
east SARE, Hills Building, University of Vermont,
Burlington, VT 05405-0471.You can also e-mail a
nomination to nesare@uvm.edu. If you have
questions about the nomination process or the
duties of the Northeast SARE Administrative
Council, call 802-656-0471.
21
SEEKING ORGANIC FARMER — I am looking
for a farmer familiar with organic gardening,
interested in working at a Westmoreland farm.
Must be ward working, 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 experi-
ence in the field and help in certifying the farm
as organic. May reply to email nrci@nb.net and
canoe@upmc.edu.
CULINARY & COTTAGE INDUSTRY ASSOCIATE
— Heifer Int’l, a progressive, non-profit, sustain-
able development org is seeking a creative pro-
fessional to coordinate an extensive prog of
Culinary & Cottage Industry activities using
local, organic products. For more info about our
org, detailed job desc & downloadable app
please visit www.heifer.org Send resume, cover
letter & app by 11/23 HR: fax 501-907-2820,
email jobs@heifer.org.
FARM OPPORTUNITY — for individual/couple.
Carriage House available in exchange for care-
taking responsibilities on a historic 70-acre farm
in Upper Bucks County, PA. Responsibilities
include: sharing animal care (cows, horses, chick-
ens); vegetable garden and light maintenance.
Opportunity for someone who wants to raise
organic food for CSA or retail market with our
help. Potential for organic certification. Contact
Barbara for more information at 610-346-7527
or blindtner@aol.com.
GREAT OPPORTUNITY — On a diversified, cer-
tified organic 80-acre vegetable and fruit farm
of 30 years, near Pittsburgh, PA. One of the
largest subscription/CSA retail operations in the
country plus greenhouse and wholesale market.
International crew. Salary/benefits dependent
on experience and commitment. Year-round
possibility. Check out the Kretschmann Farm at
www.home.earthlink.net/~kmann2 for applica-
tion or contact Don & Becky at kmann2@earth-
link.net, 724-452-7189.
FOR SALE — Peanut & corn roaster, 75 lb. capac-
ity, propane heated, portable — $2,500. Call
Jeremy Jackson at 814-876-0282.
FOR SALE — Registered Haflinger mare for sale.
Started in harness, ready for saddle. Will be 3 in
April. Sound and good looking. Needs to be
worked. Contact Joe Detelj at 570-523-1681.
BOOKS FOR SALE — Take a peek into a window
of the soul of an earli risin’, hard drivin’ grandpa
farmer, “Cup Of Joe” 75 titles by Jonas K. Stoltz-
fus. jstoltz@pa.net or R.D. 2 Box 196 Loysville, Pa
17047. $22, includes mailing cost.
FULL LISTING NOW ONLINE
Check out PASA’s website: www.pasafarm-
ing.org for new features including classified
ads and employment opportunity listings.
Calendar
JANUARY
Jan 21 Organic Farming Winter Confer-
ence, Worchester, MA. The 19th annual
NOFA/MASS Winter Conference, Bancroft
School. Workshops on such diverse sub-
jects as organic landscaping, organic
dairy production and shiatsu massage,
expect a day full of learning. Other activi-
ties will include the NOFA/Mass annual
meeting; a community potluck lunch;
fun, informative classes for children; and
a farmer’s market, with exhibits from
local farmers and organic producers. The
workshop is open to the public; registra-
tion fees vary. This annual event - hosted
by NOFA/Mass (Northeast Organic Farm-
ing Association of MA) — will be held at
the Bancroft School in Worcester, just
minutes from Exit 19 off I-290. Registra-
tion begins at 8:00AM; the day’s events
conclude at 5:30PM. A complete descrip-
tion of the event and an on-line registra-
tion form are available at: www.nofamass
.org/conferences/2006/index.php
Jan 25 “From the Farm Gate to the Din-
ner Plate,” conference theme sponsored
by the Virginia Cooperative Extension &
Virginia Forage & Grassland Council.
Nationally recognized speakers will help
producers learn about how to utilize for-
age systems to grass finish animals. To be
held at the Reva Fire Department (just
west of Culpeper, VA). Early registration is
$25 for VA Forage & Grassland Council
members, $40 for members. After Jan. 17
$40 for members, $65 for nonmembers.
Nonmember registration include mem-
bership in the VA Forage & Grassland
Council, the American Forage & Grass-
land Council, subscriptions to the VA For-
ager Newspaper, Forage Leader
Magazine & email publication Forage
Progress. For more information contact
Dean Gall at dgall@dcr.state.va.us or 540-
643-25925 or David Fiske at
dafiske@vt.edu or 540-377-2255.
Jan 27–29 NOFA-NY Organic Farming &
Gardening Conference — Cooperation:
with Nature, Neighbors & Local
Economies, Syracuse, NY. Check out
http://nofany.org/events/2006confer-
ence/nofa-ny2006conferencebrochure
.pdf for a full conference program. Early
Bird Deadline: December 31. Get the Early
Bird discount and be eligible for a draw-
ing to win FULL CONFERENCE registra-
tion, meals and hotel accommodations!
http://nofany.org/events/2006confer-
ence/nofanyconfregform06.pdf.
Jan 31–Feb 2 Mid-Atlantic Fruit & Veg-
etable Convention, Hershey, PA. Email
pvga@pvga.org or visit www.pvga.org
FEBRUARY
Feb 2–4 PASA’s 15th Annual Farming for
the Future conference, Penn Stater Con-
ference Center, State College, PA. Visit
www.pasafarming.org or call 814-349-
9856.
Feb 3–5 New York State Farmers’ Direct
Marketing Conference,“Profiting from
Local Farm Products,” SUNY Cobleskill,
NY. Visit www.agmkt.state.ny.us/event-
cal.html.
Feb 11–14 National Family Farm Coali-
tion Winter Meeting, Washington DC. Ten-
tative schedule includes annual business
meeting on Sunday, workshops on key
issues, and celebration reception/auction
on Monday. Registration information is
available on www.nffc.net.
Feb 13 Empire State Fruit & Vegetable
Expo — Holiday Inn, Liverpool, NJ. Call
315-687-5734 for more information.
Feb 13–16 Empire State Fruit & Veg-
etable Expo, Syracuse, NY. Send email to
nysvga@twcny.rr.com
Feb 22 & 23 2006 Grazing Conference
(Feb 22) & Hay Conference (Feb 23),
sponsored by the Pennsylvania Forage &
Grassland Council and Pennsylvania
Grazinglands Conservation Initiative. Hol-
iday Inn, Grantville, PA. Contact Richard
Hann, 717-832-0127 or Hannr54@com-
cast.net for more information.
Feb 22–25 2006 Mid-Atlantic Direct
Marketing Conference & Trade Show —
Sheraton Hotel, Reading, PA. Conference
focuses on innovative marketing tech-
niques through tours, workshops, round
table discussions and presentations by
industry experts. Visit www.MADMC.com
for registration information.
Feb 24–26 3rd Annual Farming with Val-
22
ues that Last Conference: Models for the
Journey. David Kline, celebrated Amish
author, naturalist and organic dairy
farmer, keynotes a weekend of practical
workshops, inspiring singing, solid wor-
ship and warm fellowship for people of
faith interested in sustainable farming
and healthy food. A local food meal, com-
mercial and ministry exhibits, time for
outside fun and stories of God’s surpris-
ing and sustaining work in agriculture.
Laurelville Mennonite Church Center,
Mount Pleasant PA www.laurelville.org.
Registration: Cheryl Paulovich,
cheryl@laurelville.org 800-839-1021 or
724-423-2056 x2423. A full brochure is
available at www.laurelville.org/pdfs/
06%20SF%20web.pdf
Feb 24 9th Annual Northwest Pennsylva-
nia Grazing Conference, Continental
Hotel & Conference Center, DuBois, PA.
Contact Gary Swope 814-375-2125 ext.
114 or Headwaters RC&D 814-375-1372
ext. 102.
APRIL
Apr 4–6 5th National IPM Symposium, St.
Louis, MO. Visit www.ipmcenters.org.
Apr 28–29 Organic Beekeeping Work-
shop, A workshop for active beekeepers
as well as for beginners including a
hands-on session. In this workshop we
will look at the bee colony as an organ-
ism and what it needs in order to further
its health and vitality. Lots of practical
advice and demonstrations will give
novices enough information to get start-
ed with their own hive, and encourage
experienced beekeepers to adopt organ-
ic procedures. Call 845-352-5020, ext 20;
email: info@pfeiffercenter.org or visit:
www.pfeiffercenter .org.
Apr 28–29 4th Annual Pennsylvania
Land Conservation, Penn Stater Confer-
ence Center Hotel, State College, PA,
Learn more and download registration
materials at www.conserveland.org.
Full calendar listings
are available online:
www.pasafarming.org
PASA Membership Please clip this application and return with payment to:
PASA Membership, PO Box 419, Millheim, PA 16854
& Contribution Form or join online at pasafarming.org

P
ASA is a nonprofit membership based organization working

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

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

increase the number of farms and the economic viability of existing

ZIP+4 County
farms in Pennsylvania, maximize consumer awareness and access to
Home Phone Work Phone
safe and healthy food that is locally grown, and develop a strong
constituency for preserving farms, farmers, and E-mail

a thriving agrarian culture. Everyone is invited Web Address

to be a member of PASA. We all have a stake
in making sure agriculture has a healthy join today! Are you farming: NO YES — how many acres:

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

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

Student $ 15 Annual Fund supports PASA’s basic operations, and the Arias M.
Brownback Scholarship Fund helps those wishing to learn about
Individual $ 45
sustainable agriculture attend the annual conference regardless of
Family/Farm Please complete field below $ 60 financial position.

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

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

Business Please complete field below $ 150

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

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

Check Make check payable to PASA Total amount due

Credit Card Complete below $

Card No.
Nonprofit or Business Membership
Please list up to two additional people associated with your business to Exp. Date
receive individual membership privileges. VISA MasterCard
Cardholder Name

Signature

Gift Membership Lifetime Membership

In addition to your own membership, you may give PASA membership All of us at PASA are proud of the growing roster of lifetime members.
to a good friend, family member, business associate or other worthy Contributions for lifetime membership will be managed with care as
recipient on an annual or lifetime basis…a gift that keeps on giving! part of the PASA Founder’s Fund, sustaining both ongoing member-
ship as well as the long-term future of PASA. There are few things a
Student $ 15
member could do to symbolize their lifelong commitment to sustain-
special Individual $ 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 Farming for the Future Conference Sponsors
PATRONS OF SUSTAINABILITY

Lady Moon Farms Pennsylvania Certified Organic The Rodale Institute

PLATINUM KEY SPONSORS

Organic Valley/ Pennsylvania Department

Fertrell Company Horizon Organic CROPP Cooperative of Agriculture

An
Anonymous
Pennsylvania State University, Watershed Agricultural Sponsor
College of Agricultural Sciences Council of New York

GOLD KEY SPONSORS

Eberly Poultry Farms
Flint Hill Farm
Lancaster Ag Products
McGeary Organics Inc.
Midlands Management
Moyer’s Chicks, Inc.
Munnell Run Farm
Foundation Inc.
Natural Dairy Products Corp.
Natural Science Organics
Nature’s Best Organic Feed
OceanGrown, LLC
Organic Unlimited
Pennsylvania College
of Technology,
School of Hospitality
Restora-Life Minerals LLC
SMart Supply & Services, LLC
& Vibrante Bleu, LLC
Spiral Path Farm
Whole Foods Market

SILVER KEY SPONSORS

Agri-Service LLC Animal Welfare Institute Dairyland Sales and Service Professional Recyclers of PA Tierra Farm
Albert’s Organics Bakewell Reproductive Center, LLC Delaware Valley College Seedway Inc. Tuscarora Organic Growers Coop.

American Livestock big Burrito Restaurant Group OIC International Sustainable Growth Waterkeeper Alliance
Breeds Conservancy Center for Rural Pennsylvania PennFuture Tait Farm Foods White Dog Café

BRONZE KEY SPONSORS

Albert Lusk • BCS America LLC • Chesapeake Bay Foundation • Eastern Alliance Insurance • Environmental Decisions • Environmental Fund for Pennsylvania • Greater Pittsburgh
Community Food Bank • Homestead Nutrition Inc. • Johnny’s Selected Seeds • LeRaysville Cheese Factory • Northeast SARE • Pennsylvania State University AgMap • Pennsylvania
Natural Living Association • Plains Animal Hospital • Plant Health Alternatives • Sierra Club Pennsylvania Chapter • Soil Secret Inc. • Sun Gro Horticulture • Weston A. Price
Foundation • Wiscoy Pet Food Co.

Non Profit Org.

Pennsylvania U.S. Postage
Association for PAID
Sustainable Agriculture State College, PA
Permit No. 213
114 West Main Street • PO Box 419 • Millheim, PA 16854