Passages
Sustainable Food and Farming Systems
Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond
Number 72
2008 Farm-Based
Education Events
Announced
By Allison Shauger
As planning for the 2008 Educational
Outreach series of field days is underway,
PASA would like to announce the addition
of Rachel Schaal. Rachel joined the Educa-
tional Outreach staff in April (see page 10)
and she has been busy helping to coordinate
field days and familiarize herself with the
PASA membership and goals. You will soon
have the chance to meet her out in the field
at one of this season’s many educational
opportunities. With more resources in the
Educational Outreach Department, we look
forward to extending the learning season
well into winter.
An Update
Early this spring in Chester County, we
held the first workshop of the 2008 season
titled Managing Farmers’ Markets. It was a
resounding success, drawing over 70 partici-
pants from across Pennsylvania. Several mar-
ket case studies were presented to
demonstrate successful strategies for sound
financial footing, regular and sophisticated
marketing, consistently high quality locally
grown foods, and community building
through special events. Participants also
studied a financial template for managing
market budgets and an introduction to gov-
ernment programs available for risk manage-
Newsletter of the
Pennsylvania
Association
for Sustainable
Agriculture
May/June 2008
Why Go?
We urge you to spend a day or two in the
field with us to gain in-depth knowledge in
an area that could result in improving your
farm business and expanding your resource
network. We know it can be difficult to tear
yourself away from chores and routines on
your farm at peak season and because of
that, we strive to make all Educational Out-
reach events worthwhile. Whether learning
about the latest research from a professional
instructor or picking up a useful trick and
technical information from a fellow farmer,
you are sure to return home with an inspired
purpose, ideas for improved profitability and
better environmental management practices
ment. The workshop ended with a lively dis- on your farm. And don’t forget, the food and
cussion of next steps toward the possible cre- company at a PASA field day is always good.
ation of an alliance for farmers’ markets We make sure to take time for a peaceful
across southeastern Pennsylvania. Presenta- lunch in the field, or perhaps just simple
tions from this workshop are available on the refreshments by the barn, so that you can
PASA website under the Farm-Based Educa- network and relax. Over the years, partici-
tion link. Thanks to PASA Southeast pants at field days have told us that spending
Regional Director, Marilyn Anthony for time learning from other farmers is the num-
spearheading this year’s inaugural Educa- ber one reason they attend field days.
tional Outreach event! continued page 3
Build A Sturdy Hoopcoop for Your Brood
By Tom Colbaugh & Jean Nick, Happy Farm, Bucks Co.
Every year the American Pastured Poultry Producers Association (APPPA) holds its
annual membership meeting and workshops at a sustainable farming conference. In
February APPPA returned to the
PASA conference to host the “Pas-
tured Poultry Track”. APPPA board
and PASA member, Eli Reiff and his
family hosted the day long track at
his custom processing facility in
Mifflinburg, PA. PASA received
inquiries from interested produc-
ers to learn how to construct the
pen built during the track — so
Photo 1. Cattle panel hoopcoops are light, strong
here it is!
continued page 4 and inexpensive.
 Passages STAFF & OFFICE
Staff Editor: Michele Gauger
BOARD OF DIRECTORS
President: Kim Seeley, Bradford County
Vice President: Brian Moyer, Berks County
Secretary: Mary Barbercheck, Centre County
Treasurer: Louise Schorn Smith, Chester County
David Bingaman, Dauphin County
Melanie Dietrich Cochran, Cumberland County
Jennifer Halpin, Cumberland County
John Hopkins, Columbia County
John Jamison, Westmoreland County
Don Kretschmann, Beaver County
Christopher Lent, Luzerne County
Jeff Mattocks, Dauphin County
Sandra Miller, Cumberland County
Susan Miller, Chester County
Rita Resick, Somerset County
At-Large Board Member
Jamie Moore, Allegheny County
PASA STAFF
PASA Headquarters
Phone: 814-349-9856
Brian Snyder
Executive Director
brian@pasafarming.org
Lauren Smith
Director of Development
lauren@pasafarming.org
Carrie Gillespie
Development Program Assistant
carrie@pasafarming.org
Allison Shauger
Educational Outreach Director
allison@pasafarming.org
Rachel Schaal
Educational Outreach Associate
rachel@pasafarming.org
Michele Gauger
Director of Membership & Research Assistant
michele@pasafarming.org
Brandi Marks
Office Coordinator/Bookkeeper
brandi@pasafarming.org
Lisa Snead
Bookkeeping Assistant
lsnead@pasafarming.org
Consumer Outreach
Phone: 412-246-0990
Chris Fullerton
Director of Consumer Outreach
chris@pasafarming.org
Mia Farber
Consumer Outreach Associate
mia@pasafarming.org
Southeast Regional Office
Phone: 610-458-5700 x305
Marilyn Anthony
Southeastern Regional Director
marilyn@pasafarming.org
Western Regional Office
Phone: 412-697-0411
Greg Boulos
Western Regional Director
greg@pasafarming.org
Julie Inman
Marketing Manager
julie@pasafarming.org
Sarah Young
Program Assistant
sarah@pasafarming.org
May/June 2008
1 2008 Farm-Based Education
Events Announced
Build a Sturdy Hoopcoop
6 Director’s Corner
7 Board Perspective
8 Consumer Outreach
10 PASA News
Farm-Based Education, cover story
11 Conference News
Farmer Profile,
12 Fundraising Update
page 16
14 Regional Marketing
16 Farmer Profile
18 Business Member Profile
19 Founders Fund
20 Starting a Pasture Poultry Enterprise
21 PASA Opinion
Business Member Profile, page 18
23 Editor’s Corner: The Grapevine
24 Classified Ads
26 Calendar
27 Membership Form
28 2008 Field Day Calendar
Passages May/June 2008 Contributors Pennsylvania Association
Contributing writers & photographers: Marilyn Antho- for Sustainable Agriculture
114 West Main Street
ny, Lori Baer, Donald Brubaker, Tom Colbaugh, Chris
P.O. Box 419
Fullerton, Jeff Mattocks, Gayle Morrow, Brian Moyer, Millheim PA 16854
Jean Nick, Rachel Schaal, Louise Schorn Smith, Allison Phone: (814) 349-9856
Shauger, Lauren Smith, Brian Snyder, Leah & John Fax: (814) 349-9840
Tewksbury. www.pasafarming.org
PASA in the News —Have you seen articles about PASA’s Mission is…
PASA in your local newspapers or other media? PASA Promoting profitable farms which produce
is active across the state, and we’d love to know what healthy food for all people while respecting the
coverage we are getting in your area. Please clip any natural environment.
articles you see on PASA and mail them to our Mill-
PASA is an organization as diverse as the Pennsylvania land-
heim headquarters to the attention of Michele
scape.We are seasoned farmers who know that sustainability is
Gauger.
not only a concept, but a way of life. We are new farmers look-
ing for the fulfillment of land stewardship. We are students and
Do you have a great article idea for Pas-
sages? — Want to share a farming practice with other consumers, anxious to understand our food systems and
members? We’d love to hear from you. Please contact the choices that must be made. We are families and children,
the newsletter staff at newsletter@pasafarming.org. who hold the future of farming in our hands. This is an organi-
zation that is growing in its voice on behalf of farmers in Penn-
Deadline for July/August 2008 Issue: June 23, 2008 sylvania and beyond. Our mission is achieved, one voice, one
farm, one strengthened community at a time.
Advertising Sales: Michele Gauger,
PASA office, michele@pasafarming.org
Layout: C Factor PASA is an Equal Opportunity Service Provider and Employer.
Some grant funding comes from the USDA and complaints of
discrimination should be sent to: USDA Office of Civil Rights,
Passages is printed on recycled paper Washington, DC 20250-9410.
2
Cover Story
Farm-Based Education
continued from page 1
Grants Support Our Work
Some of PASA’s educational program-
ming this year will focus on specific grant
funded subject areas. Working with these
grants will give us flexibility to offer pro-
gramming targeting specialized groups
that we might not otherwise be able to
serve effectively. For example, we are
working in the third year of a three-year
grant from the Northeast Sustainable
Agriculture Research and Education (NE
SARE) Program dedicated to small rumi-
nant producer education. This grant has
allowed us to offer field days and lectures
with some very notable producers and
researchers. This year we will be organiz-
ing a small-ruminant producers directory
and regional meetings. If you are raising
small ruminants (especially sheep and
goats), stay tuned for these meetings and
an invitation to be in the directory.
We are also managing an additional
NE SARE grant titled Empowering Dairy
Farmers to Build a Cottage Industry:
Value-Added Dairy, which enables us to
offer programming for the burgeoning
sector of value-added dairy producers.
Several cheesemakers around the state
will offer field days to demonstrate incor-
porating value-added dairy products into
a farm business. This season’s program-
ming will address how to make raw milk
& pasteurized cheeses, fresh yogurt, ice
2007 PASA field day hosts Ned and Gail Foley
received the first On-Farm Compost Permit issued
by the PA Dept. of Environmental Protection that
allows food waste from grocery stores to be
cream, cottage cheese, sour cream and
more!
Other field days will focus on inte-
grated pest management (IPM) strate-
gies, reduced risk and reduced pesticide
use, particularly in greenhouse and hi-
tunnel production. These programs are
supported by a grant from the Environ-
mental Protection Agency (EPA). During
the next year and a half, you can expect to
see programs covering pest scouting and
identification, weed and pest manage-
ment, how to incorporate beneficial
insects, considerations for transitioning
to organic production, and how to mon-
itor for pest outbreaks. Our goal in
organizing these field days is to increase
the number of acres under production
that are using pesticide risk reduction
practices.
We are fortunate to be teaming up
with the Department of Environmental
Protection (DEP) again to offer two field
days addressing model sites for farm-scale
composting. The Rodale Institute and
Dickinson College Farm will be the hosts
of these field days to demonstrate their
innovative on-farm composting systems.
Our hope is that more farmers will con-
sider composting on the farm as more
than just a means of generating organic
matter for their soils: composting restau-
rant food waste, municipal yard waste,
and even local horse stable manure is lit-
erally a community service that can pay
for itself.
included in their compost.
3
Other Highlights
PASA’s Educational Outreach depart-
ment doesn’t have a grant to support
every great idea out there. In fact, the
majority of our field days are offered sim-
ply in response to a request expressed by
our members. Throughout the year
PASA receives requests for programs and
we do our best to honor our members’
needs. If you have an idea for a future
program, we welcome you to give your
input on the field day exit surveys or by
contacting PASA headquarters at 814-
349-9856.
Field Day Reporters
Do you listen carefully, take good
notes and enjoy writing? Perhaps you
would be interested in serving as a
reporter for a field day and receiving a
free registration in exchange (does not
apply to intensive learning programs).
We seek to have each field day summa-
rized by an attendee in order to provide a
possible article for the Passages newsletter
or for the PASA website. Past reporters
have told us that their role encouraged
them to be more focused on the details
offered during the program, and there-
fore they found the experience very
informative and rewarding. If you are
interested, please contact Rachel Schaal
at PASA to make arrangements. We allow
one field day per reporter, one reporter
per field day.
Financial Assistance
Unlike the Farming for the Future con-
ference, which has a well-developed
scholarship program, the Farm-Based
Education program does not have a for-
mal scholarship fund. However, we never
turn away anyone who expresses a need
for financial assistance to attend any of
our programs, Intensive Learning Pro-
grams included. If you are thinking about
missing a program because it is not with-
in your budget to attend, please contact
Allison Shauger at PASA to discuss the
options available to enable your partici-
pation.
Check out the back cover of this
newsletter to learn of the diverse assort-
ment of events being offered this summer
and fall. Additional events are being
scheduled and a full field day calendar
will be mailed in early July. Registration
for all events will be available online. We
look forward to seeing you in the field! n
Cover Stroy
Build a Hoopcoop
continued from page 1
The hoopcoop poultry pen that was
constructed during the workshop has
been popular the last few months. PASA
received many phone calls from interest-
ed farms looking for the design, so here it is!
Like many pastured poultry producers
(and many other kinds of farmers) we use
cattle panel hoopcoops as our main type
of shelter. They’re light, strong, and easy
to move; plus fast and inexpensive to
build. See photo 1 on cover.
Some of ours are completely enclosed
with mesh so small birds will stay in.
Others have open ends to allow larger
birds to move in and out at will (we
count on electromesh fencing and guard
dogs to keep predators away). You can
even skip the end framing completely,
but the result is less sturdy. During cold-
er months we cover the ends and door
with clear plastic to stop the wind.
Most hoopcoops we build have no
floor to allow birds to graze inside. We do
have some larger 3-panel hoopcoops that
we use for hens with sturdy wire mesh
floors raised on runners and built-in
perches (see later in the article).
To build a basic hoopcoop we use:
2 welded wire cattle panels
(16 feet long by 52" wide)
4, 10-foot rough-cut 2x4
6, 8-foot rough cut 1x3 or 1x4
8 inch wire-ties, UV-stabilized
sheetrock screws, assorted lengths
1" or 11⁄ 4" fender washers with openings
smaller the 1⁄ 4"
11⁄ 2" fence staples
2 20-foot lengths of rope strong enough
to haul the pen with, plus 2 optional 3-
foot lengths of old hose to slip over the
rope make pull handles.
If you will be making a door: a set of
door hinges (or two rectangles of old
inner tube) and a catch (or a short bit of
1x3 to make into a toggle).
If you want it to keep birds in: plastic
mesh fencing (we use deer fencing) or
chicken wire to cover the ends and door.
We prefer the plastic as it is gentler on
hands and eyes and doesn’t rust.
If you want to keep small chicks in: 2
10-foot by about 4” strips of heavy but
flexible rubber or plastic to tack hanging
down to cover the gap bellow the bottom
edge of the crosspieces and the ground.
First build a rectangular bottom frame
of 2x4’s. Ours are about 9 feet wide and
long enough the other way for the panels
(ours are 52" wide so the inside dimen-
sion is 104") to fit snuggly side by side
inside the frame. These dimensions
makes the peak of the “roof ” a little more
than 6 feet tall. You can make them wider
if you don’t mind less headroom or nar-
rower if you’re tall. Angle cut the bottom
corners of two boards to serve as runners,
drill 1 ⁄ 2" holes near each end to put pull
ropes through later. Notch the ends so
the sides (runners) will be about an inch
lower than the crosspieces.
Then you bend the cattle panels
(lightweight type) and insert them inside
the frame. Staple them to the inside of
the runners with 1.5 inch staples. Tie
them together where the two panels meet
with plastic wire ties.
Install 2x4 corner braces into the base
frame to give it more stability (fit them
through the cattle panels). The hoopcoop
pictures was designed for containing very
young birds so there is plastic mesh on
the sides as well as the ends. It turns out
the side mesh was unnecessary and chicks
managed to get behind it which was
tedious. Now we just cover the ends. See
photo 2.
Frame out the ends as desired. We use
1x3s, attaching them to the cattle panels
with plastic wire ties (drill holes through
the wood as needed) and screwing them
to the base with drywall type screws.
This hoopcoop has a person-door in
one end and is completely enclosed on
the other end. The ends and door have
chicken wire stapled to them. (We now
prefer sturdy plastic deer fencing mesh as
it is easier to work with. It wouldn’t keep
out a determined predator, but then nei-
ther will chicken wire. Chicken wire is
designed to keep chickens IN, not to
keep predators OUT.) See photo 3.
Cover the top with a silver or white
tarp, the best quality you can afford for
long life. A commons standard tarp size is
16 feet wide (perfect) by 20 feet — about
4 feet longer than the hoop house was
long, so we lash some 6-foot lengths of
1x2 to the cattle panels at the “front” end
4
to hold out the extra tarp out as an
awning. See photo 4.
Attach the tarp as snuggly as you can
to the bottom runners. (We used drywall
type screws and large washers, and put
them through the tarp’s grommets, for a
very secure and long-lasting method.) See
photo 5.
The edge of the tarp along the back
end is attached to the end panel wire with
plastic cable ties, and the tarp at the front
edge of the awning is attached to the 1x2
extensions with screws and washers. The
shelf next to the door is useful.
Tie the end of a 20-foot length of rope
to the end of one runner. Thread a 3-foot
section of old hose onto it for a grip, and
tie it to the other runner at the same end.
Repeat on the other end so you can scoot
the house forward or backward. The
ropes are long enough to give you pull,
rather than lift, power — and you can
tuck them up over the roof to keep them
out of your way when not in use. By
standing inside the rope and resting my
behind against the hose section I can
scoot a 2-cattle panel hoop house along a
foot or so at a time by myself reasonably
easily using my weight rather than brute
strength.
Hoopcoop with
raised wire mesh floor:
We have a couple of 3-panel houses
with raised wire mesh floors, build in
perches, and opening-to-the outside nest-
boxes we use for our laying hens in all but
deep winter.
They have 4 equally spaced runners
(2x4s on edge) and 5 equally spaced cross
pieces (2x4s laid flat) with corner braces
in most of the internal corners (the floor
has to be very sturdy to withstand the
stresses of being pulled to a new spot each
week). The cross pieces are 9" long so
that the inside bottom measurement is 8’
8". The cattle panels are stapled to the
inside of the side runners and the cross
pieces and corner braces are threaded
through them. This took a little finagling
but the end result is pretty much
bombproof. Install a couple of X-shaped
braces between each pair of runners to
help give them side-to-side stability.
Once the cross pieces and braces are
firmly attached cut three lengths of 3-
foot-wide 1x2 welded wire mesh as long
as the platform. Fold a two-inch strip
 Hoopcoop Construction
Photo 2. Corner braces provide extra stability.
Photo 4. The hoopcoop is covered with a high quality tarp.
along one edge of each of two of the
strips (these keep the occasional “floor
egg” from rolling off and out of reach).
Staple the wire flooring down firmly and
wire-tie the edges to the cattle panel every
few feet.
We framed one end with a person
door and the other end with a sidewise
hatch door just slightly smaller than the
dimensions of a 10-hole nestbox. When
the hens are in residence the nestbox is
screwed to the inside of the opening so
that we can open the hatch and collect
eggs without tiptoeing through the roosts
and hens. If you plan to install a nestbox
make sure to keep the perches short
enough that the nestbox’s perches can
open and close, as you will want to close
them at night (you can reach through the
boxes to do it).
Photo 3. Chicken wire is stapled to ends and the door.
Photo 5. Tarp covering is attached along the bottom runners.
Perches are installed on 1X4 supports
that are screwed to the center of the floor
cross piece and wire-tied to the cattle
panels. Cut perches short enough so that
you have space to squeeze past them at
one or both ends of the house as you will
inevitably have to get under there once in
a while and crawling between the perches
is a pain.
These coops are moved by connecting
a heavy chain to the tips of the outside
runners and looping it over the ball of the
pickup’s hitch.
Hoopcoop Care
With a little care hoopcoops will give
years of service before needing repairs or
major maintenance. You can help keep
them in good shape (and keep your crit-
ters secure) by:
Stake hoopcoops down if wind or
5
wind gusts over perhaps 30 mph are
expected. We use lengths of rebar insert-
ed at an angle.
When not in use for any period of
time put the coop up off the ground on
rocks or blocks to extend the frame’s life.
It is also a good idea to remove the tarp
and put it away over the winter to extend
its life and make the coop less prone to
wind damage. n
Editor’s Note: The American Pastured Poul-
try Producers Association (APPPA) is a non-
profit educational and networking
organization dedicated to encouraging the
production, processing and marketing of
poultry raised on pasture.
For more information about APPPA member-
ship and their resource book called “Raising
Poultry on Pasture” visit www.apppa.org call
888-662-7772.
Director’s Corner
What is Your
Accountability
Footprint?
By Brian Snyder, Executive Director
W hen speaking to folks outside
PASA’s membership about what
we do I am often asked in various ways if
all farming can ever be transitioned to
sustainable or organic methods. I used to
answer rather glibly, “No, of course not,
at least not in the foreseeable future.”
Of late, I am changing my mind on
this point, though not because I think
such a widespread change in farming
techniques would be easy. It’s because I
now realize this might be our only chance
to avoid passing on problems to our chil-
dren so massive as to irrevocably damage
their chances for a decent quality of life.
A few weeks ago I came home feeling
rather depressed following an opportuni-
ty to present at a conference in Pittsburgh
on global warming. If you want to take
that happy edge off springtime for your-
self, just check out the benchmarks most
scientists are saying we have to hit to
avoid catastrophe, and then notice how
badly we are missing them. My job was to
talk about how sustainable farming will
help to save the world in this context…
easier said than done.
I’m not sure my answers were what
they expected to hear. What everyone
wants to talk about these days is a “car-
bon footprint” as it applies to most any
human activity. Some folks with more
spare change than I seem to have are even
purchasing “carbon offsets” to help
reduce the footprint of their more frivo-
lous activities, like taking vacations and
organizing rock concerts.
So how, I was asked, will we reduce or
offset the carbon footprint of our food
system in the future? More to the point,
how can good farming help to offset the
carbon-wasting tendencies of other
industries?
In some ways the answer was a cinch.
I mentioned three activities that, given a
chance, will help turn the trick: 1) Grass-
based systems for livestock production,
2) Producing fruits and vegetables using
organic methods, and 3) Reducing tillage
in field crop production to the greatest
extent possible. And if we can combine
all three of these, I said, we will certainly
discover the holy grail of carbon-sensitive
farming for the future!
It was at this point in the talk when it
suddenly dawned on me that we will
almost certainly lose this argument before
it really even gets going. While we have
some very good examples of research to
help point the way, such as what the
Rodale Institute in Kutztown has been
able to show with their long-term systems
trials, there simply is too much money
stacked on the other side that will gener-
ate competing research to demonstrate
the efficacy of using genetically modified
and chemical-driven methods in reduc-
ing carbon loss.
Keep in mind that research, like poli-
tics, is pretty much a money game these
days. If you thought the argument over
milk labels has been a frustration in this
regard, just wait until some of those same
special interests get going on the carbon
footprint idea. They will compare their
precious commodities vigorously to the
food coming from that throwback of a
farmer driving to market three days a
week to meet customers who drove past
their local grocery stores to get there.
Sitting there, with a sudden hollow
and sick feeling in my stomach, and an
expectant audience wanting to be con-
vinced, I ran out of time. But I jotted
down some thoughts that will continue
to haunt me (and maybe you) in the years
ahead.
You see, I fully expect we will lose the
battle of pitting one version of science
against another, particularly if we limit
ourselves to a reductionist strategy of
6
determining a theoretical “carbon foot-
print” for food production. Unfortunate-
ly, such an approach fits pretty well into
our popular culture. Americans have
always had a “silver bullet” mentality,
believing that with just a little more
patience and applied science, we will find
the solutions to all our smoldering crises.
Problem is, every time we do find a
“solution,” we also run headlong into the
unintended consequences of that strate-
gy. If you think about it, most of our sci-
ence today is almost totally engaged in
trying to fix such unforeseen, negative
effects caused by previous science.
But I also strongly believe sustainable
farmers will ultimately prevail in the way
we always have, by demonstrating the
effectiveness of our methods “on the
ground” so to speak. This is because the
most essential aspect of an environmen-
tally sound approach to farming is in our
farmers’ relationship to the land, which is
reflected in the relationships they main-
tain with their customers as well.
With any good relationship comes
accountability, and perhaps we would all
agree there is a distinct lack of accounta-
bility at the heart of our society’s biggest
problems today. Restoring accountability
in agriculture is the highest ideal for
which we as PASA members are striving,
and our best chance to guarantee a bright
future for the next generation.
This is exactly what our work is all
about, as highlighted in the article enti-
tled “Who Defines Sustainable Agricul-
ture?” written by my good friend Scott
Exo and included elsewhere in this
newsletter. As he put it, “At its heart, sus-
tainable means we can always do better.”
I think you can see why we at PASA will
be proud to bring Food Alliance certifica-
tion to Pennsylvania and the East Coast
within the coming year.
In the end it will most definitely be
our ability to sequester and maintain car-
bon in agricultural soils that will play a
lead role in helping to save our planet
from disaster. But I am equally certain
that abstract comparisons of the carbon
footprint of one farming method to
another will fail to get us there. The crit-
ical difference for our children will come
when farmers and eaters alike truly
understand the “accountability footprint”
of their decisions, their relationship to
the Earth, and to each other. n
PASA Board Perspective
Indifference
is the
Difference
By Brian Moyer, Board Vice President
I recently listened to a radio program
discussing the plight of the Eckel
Farm here in Pennsylvania. Eckel Farm is
one of the largest tomato producers in
the east, shipping tomatoes all the way to
Boston and Washington DC. Keith Eckel
announced they would cease growing
tomatoes since they cannot rely on a
migrant labor force for harvesting due to
immigration woes.
An economist on the radio program
suggested agriculture should enter the
21st century by developing a mechanized
system to pick fresh for market fruits and
vegetables instead of this “19th century
system we have now.”
This struck me as a rather 20th centu-
ry answer. Be that as it may, I never real-
ly liked listening to economists anyway,
especially when they talk about farming.
I would gather from hearing them drone
on that most economists have never been
to a farm and wouldn’t know a tomato
from a turnip.
I don’t mean to imply that economic
numbers don’t mean anything. I use
spreadsheets for my farming business, but
I also know that one can make numbers
say what they want to say and numbers
don’t factor in the human equation. As a
matter of fact, numbers make sure we
don’t factor in humans.
Looking at numbers alone creates an
indifference to the situation. It doesn’t
factor in what you like or how you feel
about something. It doesn’t factor in
what your neighbors feel about what you
do. If the numbers don’t add up, you sim-
ply have to question if this “thing” is
worth doing.
We farmers like numbers. We like sci-
ence. We like technology. We use all these
tools to improve our soils, enhance nutri-
ent value of our foods and yes, reduce
labor to make our lives a bit easier than
our predecessors.
But I would submit to you that good
farmers use and view numbers, science
and technology as “tools” and they don’t
worship them or completely rely on
them. Looking at numbers doesn’t tell
you how your community feels about
your farm. Numbers don’t reflect how
your family feels about farming, your way
of life or personal standards of living.
I don’t know economists can get their
spreadsheets around what sustainable
farmers call the triple bottom line (prof-
itable farming that benefits the commu-
nity while respecting the natural
environment). With a triple bottom line
there is a human factor involved. A one
on one, handshake and trust.
It is a kind of farming that makes a
difference and it impossible for someone
to be indifferent. Farms worshiping at the
altar of science and technology become
indifferent to the consumer, community
and nature. Hence, we see battles with
townships, watershed pollution, and
decreased nutrient value of our food sup-
ply in order to make farming more “mod-
ern,” more “21st century” and more
indifferent to where and how or food is
produced.
It is this indifference that has become
the difference in most things. We have
removed the human equation from most
things. With our food we are “supposed
to” purchase whatever is in the stores,
with only the slightest knowledge of how
it is produced and an “it’s ok, trust us, it’s
good for you, science says so” govern-
ment label.
Our healthcare has nothing to do with
either health or care and everything to do
with cost and profit (the single bottom
line that economists like). Let’s face it,
everything we consume has more to do
with the single bottom line rather than a
more important triple bottom line,
7
which is more sustainable and is a more
21st century answer to a lot of our prob-
lems than solutions that are currently
suggested by the powers that be.
I saw an example of this 21st century
solution when I attended an organic
farming conference in Vermont this past
winter. One of the workshops was about
business-to-business networking.
A small group of friends who hap-
pened to be small business owners and
farmers started meeting regularly taking
turns visiting each other’s businesses and
discussing various issues of success, road
blocks, finances and human resource
matters, all in an effort to help one
another.
Kind of like what the Rotary Club
used to be and much less formal. They
spoke about how close this group of busi-
ness people had become and how much
they have helped each other, even supply-
ing short-term loans to each other and
shared employees such as bookkeepers or
technology people. In this one small sec-
tor of a small rural state, these informal
meetings have helped build community,
grow local economy and create jobs.
This is probably what the revered
18th century economist Adam Smith had
in mind in his “invisible hand” theory.
That is, the pursued self-interest of busi-
ness would lift everyone economically as
if by an invisible hand.
In John Ikerd’s latest book Small
Farms are Real Farms he suggests that
Smith’s “invisible hand” theory is no
longer relevant in a global market place
because Smith was suggesting the invisi-
ble hand that would lift everyone if busi-
ness is successful, only works on a local
level when business is invested in the
community in which it is located via
human contact.
Globalization and mega corporations
have no vested interest in what happens
in a little area in Vermont, but those busi-
ness people who are meeting and working
there sure do. They also have a triple bot-
tom line standard. They cannot be indif-
ferent to the effect their business will
have on their neighborhoods, especially if
they are meeting and working with their
peers from the community. I cannot help
but wonder what our world would look
like if we had a triple bottom line stan-
dard on Wall Street.
continued on page 9
Consumer Outreach
Buy Fresh Buy Local® cold frames to grow gorgeous salad
Buy Fresh Buy Local® greens and veggies. $10 donation for the
Chapters in PA Chapter Activities farm visit includes freshly picked salad
The goal of PASA’s Buy Fresh Buy Local (BFBL) pro- greens for 2 people, plus a $3 donation to
gramming is to make it easier for Pennsylvania Northeast Chapter support the new Buy Fresh Buy Local
consumers to find, choose and appreciate great Northern Tier chapter. Reservations
local foods…and to support the farmers and June 4
lands which produce them. Organizational meeting for the just form- required. Contact Summerhouse Grill 570-
278-2000 or visit www.summerhouseg-
n Centre County
ing Buy Fresh Buy Local organization for
Kristin Leitzel (Chapter Coordinator) Northeast PA. 2:30–4:30pm, at the Univer- rill.com to reserve for this unique event.
kleitzel@gmail.com
sity of Scranton in Brennan Hall, 5th Floor,
n Chester County Casey Boardroom. Please call 570-941-
Philadelphia Chapter
Claire Murray (Chapter Coordinator)
Inverbrook Farm 7588 to RSVP. Local Food Guide
claire@inverbrook.com or 610-563-3116
Coming in June! Your FREE regional guide
n Greater Lehigh Valley Northern Tier Chapter to farmers’ markets, CSA farms, retail
Lynn Prior (Chapter Coordinator)
lynnprior@verizon.net or 610-438-3950 June 21 stores, buying clubs, urban farmstands
Serving Lehigh and Northampton Counties
Look for our informational booth at the and restaurants that are committed to
n Lancaster County supporting local farmers by providing
Linda Aleci (Chapter Coordinator) Laurel Festival in Wellsboro
Local Economy Center, fresh local food. Printed editions will be
Franklin & Marshall College June 22 included in the June 26th edition of the
linda.aleci@fandm.edu or 717-291-4293 Montrose Area — Local Food & Farm Tour, Philadelphia City Paper, or view our online
n Northern Tier 10:00am–4:00pm. Tickets will be available
Ruth Tonachel (Chapter Coordinator) version at www.localfoodphilly.org.
Northern Tier Cultural Alliance in advance ($5) and at each of the 9 gar-
tonachel@epix.net or 570-268-4093 dens or farms. Call or email Joann Kowals- July 12–19
Serving Bradford, Potter, Sullivan, Susquehanna,
ki 570-278-1158 / jmk20@psu.edu or Rena 7th Annual Buy Fresh Buy Local Week
Tioga Counties
Farm tours, farmers’ markets, happy hours,
n Philadelphia
Scroggins at 570-278-3352 for more info.
Jessica Cronin-Connolly (Chapter Coordinator) and cooking events will be hosted
White Dog Community Enterprises July 1
throughout Southeastern Pennsylvania to
215-386-5211 x109 or jessicacc@whitedog.com Ag Heritage Day at Towanda
celebrate and promote the availability,
n South Central PA Farmers’ Market, 1:00–5:00pm. Special
Susan Richards (Chapter Coordinator)
freshness, and benefits of local food —
focus on Northern Tier Buy Fresh Buy
Capital RC&D food grown by family farms located with-
susan.richards@rcdnet.net or 717-724-0009 Local and the 2008: Year of the Barn proj-
Serving Adams, Bedford, Blair, Cambria, Cumberland,
in 150-miles of Greater Philadelphia. Join
ect. For more information contact Ruth
Dauphin, Franklin, Fulton, Huntingdon, Lebanon, us on July 13th for our Kick-Off Party at
Perry & York Counties Tonachel at info@northerntierbfbl.com.
the Philadelphia Brewing Company fea-
n Southeast Pennsylvania turing live music, local beer and honest-
Marilyn Anthony (Chapter Coordinator)
July 27
marilyn@pasafarming.org or 610-458-5700 x305 Begin the day with brunch at Summer- to-goodness Philly cheese steaks made
n Valleys of the Susquehanna house Grill and gather for a trip to nearby with local grass fed beef — sorry no whiz!
Trish Carothers (Chapter Coordinator) Franklin Hill Farm at 1:30pm. Greens Visit www.localfoodphilly.org to purchase
SEDA-COG
tcarothers@seda-cog.org or 570-522-7259 “guru” Leif Winter will demonstrate how tickets and view a complete listing of
Serving Centre, Clinton, Columbia, Juniata, Lycoming, he uses hoop houses, raised beds and events.
Mifflin, Montour, Northumberland, Snyder and Union and
Wyoming Counties

n Western Pennsylvania
Chapter Coordinator: Volunteers Needed! *
Check Out the New Buy Fresh Buy Local® Website
Serving Allegheny, Armstrong, Beaver, Butler, Clarion,
Crawford, Elk, Erie, Fayette, Forest, Greene, Indiana, Jeffer-
If you haven’t yet visited our updated site for Pennsylvania’s Buy Fresh Buy Local pro-
son, Lawrence, Mercer, Somerset, Venango, Warren, Wash- gram, you should log on at www.buylocalpa.org to see all of its great new features:
ington and Westmoreland Counties improved search functions, more interactive profiles, regional event calendars, recipes
linked directly to local food
n Statewide BFBL Coordination sources, an online store for books
* Chris Fullerton, PASA Consumer Outreach
chris@pasafarming.org or 412-246-0990
and merchandise, and a great new
Buy Fresh Buy Local chapters in Pennsylvania are coordi- design. If you are a PASA member
nated by PASA, on behalf of our national partner, with a current email address on
FoodRoutes Network (www.foodroutes.org). To explore
your region’s food system further, hear about upcoming
file, you should have recently
events and find more ways to get involved, please visit received a password for free access
our website — www.buylocalpa.org — or contact one
of the folks listed above.
to all of the advanced tools
Our work is made possible in part by funding from the
available online. If not, please con-
Pennsylvania Department of Agriculture and by contri- tact Chris Fullerton, PASA’s
butions from individuals and businesses throughout
the state.
Director of Consumer Outreach:
chris@pasafarming.org.

8
 Take advantage of another great
Wild for Salmon
PASA member benefit: Get in the Guide!
Attention PASA members — you can
now go to www.buylocalpa.org and apply
to have your farm or business included in
the “Local Food Guide” searchable data-
base. This guide allows PASA members to
create a custom entry listing all products
available from your farm/business, hours
of operation and much more. You can
even include your logo and a link to your
website (if applicable) with your listing.
PASA and our partners statewide will
be widely promoting www.buylocalpa-
.org to consumers as part of our Con-
sumer Outreach efforts throughout the
state. The guide lists Pennsylvania family
farms, farmers’ markets, Community
Supported Agriculture farms (CSAs), u-
pick farms, restaurants, grocers, caterers
and bakers, bed & breakfasts, and other
businesses that sell locally grown farm
products.
The searchable guide is designed to
help facilitate consumer connections
with healthy fresh food, neighbor farmers
who grow it and those markets, grocers
and restaurants that are committed to
using locally grown food in their enter-
prises. We want consumers to be able to
find you and purchase your local farm
products.
Please note that all products listed on
this website must be produced by a local
farm and traceable back to that farm. In
order for any value-added product to be
listed on this site, the main ingredient
must be produced locally and traceable
back to the farm where it was produced.
Be sure to visit www.buylocalpa.org,
click on “Get in the Guide,” and fill in all
the needed information about your farm
or business. Members not having access
to the Internet may contact PASA head-
quarters and we will send you a paper
copy, which you can return for us to cre-
ate a listing for you.
New entries are added daily, so please
check back often to find sources of fresh,
local foods as we assemble our listings.
Stay
connected!
Visit PASA online at
www.pasafarming.org
PASA Board Perspective
continued from page 7
When you can put a face to an item,
be it food or some manufactured good, it
becomes much harder to be indifferent
about that item, that face, that name. All
this adds value to the item that cannot be
measured in a single bottom line spread-
sheet. The minute we remove the human
from the equation, we compromise what
is really important. A look in the eye,
handshake and a hug. Yes, this farmer has
hugged a customer or two. When was the
last time an economist hugged you?
“Kumm esse” (come eat). n

Availability of Common Vegetables & Fruits

Spinach & Strawberry Salad
Baby spinach dressed in a light raspberry vinaigrette
and tossed with fresh strawberries and creamy goat cheese.
1⁄ 2 shallot, minced (about 1 tablespoon)
2 tablespoons raspberry vinegar
1 ⁄ 4 cup olive oil
6 ounces baby spinach leaves
5 fresh strawberries
2 ounces goat cheese
Combine the minced shallot and raspberry vinegar in a small bowl.
Slowly add the olive oil to the mixture while continuously whisk-
ing. Place the vinaigrette in the refrigerator until ready to serve.
Roughly chop (or tear) the baby spinach into large julienne strips.
Add to a large bowl. Prep the remaining components of the salad,
but keep separated. Slice the strawberries into thin round slices.
Crumble the goat cheese into medium-size chunks.
When you are ready to serve the salad, add the strawberries and
goat cheese and lightly mix together. Add the dressing slowly (you
may not want to add all the dressing to the salad). Gently mix
together and serve immediately. Serves 4
Recipe courtesy of Whole Foods Market —
www.wholefoodsmarket.com
9
Beans — Lima ................................................................ July to October
Beans — Snap ................................................................ July to October
Beets ........................................................................................ July to Dec
Blueberries .................................................................... July and August
Broccoli ................................................................................... July to Oct.
Cabbage — green ................................................................. July to Oct.
Cabbage — red ..................................................................... July to Oct.
Cabbage — chineses .......................................................... June to Oct.
Cantaloupe/Musk Melon ................................................. July to Sept.
Carrots ................................................................................... July to Dec.
Cauliflower ................................................... June to July/Sept to Nov.
Corn — sweet ........................................................................ July to Oct.
Cucumbers ........................................................................... July to Sept.
Eggplant .................................................................................. July to Oct.
Lettuce ................................................................................... May to Oct.
Peppers — sweet ................................................................. July to Dec.
Peppers — hot ....................................................................... July to Oct.
Raspberries ........................................................................... June to July
Spinach ..................................................... May and June, Aug. to Nov.
Strawberries ....................................................................................... June
Squash — summer ...................................................... June to October
Tomatoes .............................................................................. June to Oct.
Tomatoes — cherry ............................................................ June to Oct.
Tomatoes — greenhouses ........................ April to July, Oct. to Dec.
Turnips ........................................................................... Sept. to January
Watermelon ......................................................................... July to Sept.
Source: Pennsylvania Vegetable Marketing and Research Program, 2001
PASA News
Staff Updates
PASA continues to experience
tremendous growth each year and as we
look forward to providing our member-
ship with added member benefits, con-
sumer education programs and much
more — we want to introduce our newest
staff additions.
In mid-April PASA welcomed Rachel
Schaal to our headquarters staff in the
Educational Outreach Department (see
article at right).
In May Lisa Snead was hired as a part-
time Bookkeeping Assistant to work with
Brandi Marks, our current Bookkeep-
er/Office Manager, in our headquarters
office. Lisa is replacing Carrie Gillespie
who has taken a part-time position work-
ing with Lauren Smith in the Develop-
ment Department.
In May we also welcomed Greg Bou-
los to PASA’s Western Region office in
Pittsburgh. Greg has been hired to fill the
position of Director of Western Region
Programs, replacing David Eson who left
PASA in February. Greg has a variety of
experience related to our work, most
recently as an owner and business manag-
er for Blackberry Meadows Farm near
Pittsburgh. He also was a founder of Steel
City Biofuels and Urban Homesteaders
LLC, both environmentally minded busi-
nesses in Pittsburgh.
Mia Farber was hired as Consumer
Outreach Associate and she will be work-
ing with Chris Fullerton from our Pitts-
burgh office. Stay tuned to the
July/August issue with more details on
Greg and Mia.
PASA Welcomes Rachel Schaal
as Educational Outreach Associate
PASA recently welcomed Rachel Schaal to the headquar-
ters staff. Rachel has joined forces with Allison Shauger in our
Educational Outreach Department. Her main duties will
include helping to coordinate various educational programs
— so you are sure to meet her this summer or fall at a PASA
field day.
In the last few years Rachel returned to Pennsylvania after
living in northern California for 18 years.
According to Rachel, “Fresh, local, sustainably farmed and raised food has
become more and more important to me personally, as well as on a community
and ultimately a global level.”
Rachel has experience working various positions in agriculture.“My first full time
job was at Veritable Vegetable. I met and worked with small farmers to find ways to
get their produce and products to market. I saw firsthand the battle lines drawn
between local, family farms and certified organic agribusiness,” she said.
“More recently, my work at Preston Vineyards (in California) involved oversight
of a one acre market garden throughout the year. I helped evaluate seed choice
and planting strategies through to harvest, organized produce tables at the winery,
as well as worked the weekly farmer's market,” she continued
“I also learned guidelines and practices necessary to gain and maintain Califor-
nia Certified Organic Farmers (CCOF) certification on a diversifying 125-acre vine-
yard and farm. I enjoyed seeing the interplay of vines, wine, and gardens, as we
attempted to veer away from monoculture and toward the rewards of healthy soil,
integrated pest management, and habitat restoration. Helping get fresh fruits and
vegetables directly from our small farm to local people was incredibly rewarding,
and continues to affect my own eating and purchasing habits.”
Looking towards her work with PASA, Rachel commented, “I am heartened by
the vital community of small farms and markets here in central Pennsylvania, and I
hope to find a way to work with this community.”
Rachel can be reached at the headquarters office, 814-349-9856 x205 or
rachel@pasafarming.org

PASA Board Officers Elected educational nonprofit organization based

Recently elections were held for two
Executive Committee positions within
PASA’s Board of Directors. During the
April board meeting Mary Barbercheck
was re-elected as Board Secretary and
Louise Schorn Smith was re-elected as
Board Treasurer.
Mary is currently a professor in the
Department of Entomology at Penn State
University. She was recruited here from
North Carolina State University primari-
ly to conduct research in sustainable agri-
culture, but also to offer services through
Extension in pasture and forage manage-
ment. She also maintains a research inter-
est in the area of women and gender
issues in agriculture, science and technol-
ogy, and has taught courses in women’s
studies as well as ethics in agriculture and
the biological sciences.
Louise Schorn Smith has been
involved in the farming community in
various ways for the past ten years and
has a keen interest in the future of farm-
ing. Because of her interest in educating
people in her community about local
food systems, Louise co-founded the
Maysie’s Farm CSA in Chester County in
1997, and was instrumental in creating
Maysie’s Farm Conservation Center (an
on a working farm) in 1999. She spends
her professional time as the President of
Countryside Consulting, Inc., a small
consulting firm that provides financial
consulting and fundraising services to
nonprofit organizations and businesses in
the Philadelphia area.
WANT TO JOIN THE BOARD?
We are always searching for mem-
bers who are interested in running
for the PASA board in the future.
If you or someone you know may
be interested, contact Brian Moyer at
610-944-9349 or brianm22@aol.com.

10
Conference News
18th Annual Farming for the Future Conference panies and agencies provide the necessary
February 5–7, 2009 • State College, PA revenue to bring our membership a cut-
Although it may be summer, planning is already underway for the next PASA confer- ting edge program, but they also stand
ence in February! Stay tuned to future issues of Passages for details and learn how to proudly by PASA’s side in presenting this
become involved! nationally recognized event. Sponsorship
materials and information for the 2009
n PLANNING the over 80 conference workshops. From conference are currently being developed
The February 2009 Farming for the soil and nutrient management to policy and will be mailed to our business part-
Future conference is “within our sights,” issues to fruit production, the committee ners in late July. If you are not currently
and the Conference Planning Committee works diligently to fill the need for varied on the mailing list to receive these mate-
is getting in gear! This group of approxi- educational workshops at the conference. rials but would like to be, please contact

mately 30 volunteers, board members
and staff will meet three times through-
out the summer to brainstorm and devel-
op the conference program. The staff is
grateful for the time, creativity and
expertise these volunteers offer to create
the workshops and pre-conference tracks
our membership appreciates. We kicked
off our conference planning season in late
May and by the end of August, the com-
mittee has the basic program set and the
speakers have been invited. To ensure
diverse and relevant content, the com-
mittee uses thirteen categories to organize
n PRE-CONFERENCE
Last year, the Conference Planning
Committee developed ten popular pre-
conference tracks. We already have some
exciting ideas brewing for 2009. Manag-
ing farmers’ markets, innovative cover
cropping techniques, and sustainable
forestry are just a few of the in-depth top-
ics that are slated thus far. Stay tuned!
n SPONSORSHIPS
Our conference sponsors are a very
special part of Farming for the Future. Not
only do these generous and valuable com-
Lauren Smith at PASA headquarters.
n “CAPTURED ON FILM”
Farming for the Future is an opportu-
nity to learn the latest in sustainable ag,
as well as catch up with old friends and
associates and meet new folks. It is cer-
tainly an event worth capturing on film.
To those ends we have organized a Photo
Gallery of some favorite moments and
images from the February 2008 event.
Visit www.pasafarming.org to see the
photographs. PASA thanks friend and
talented photographer Pat Little for cap-
turing our conference on film annually.

ADVERTISEMENT

PASA staff and board would Diane & Bill Schoentag

like to thank the following Katie Snyder
volunteers:
Maggie Snyder
Robert Boehnlein
Elaine Tweedy
Gene Chenoweth
Eileen Clark PASA staff and board would
Jackie & Joe Detelj like to welcome our newest
Diane Dietrich business members:
Lynne Gelston Concerned Citizens
Carrie Hahn of Nippenose Valley
Tom Hricik Jersey Shore, PA
Ginger Marshall The Original Farmers’ Market
Beth Marshall Joffre, PA

ADVERTISEMENT

Networking / Vending Opportunity in September

Pennsylvania Renewable Energy

& Sustainable Living Festival
September 19–21, 2008
Kempton Community Center • Kempton, PA (Berks Co.)
PASA is proud to sponsor a farmers’ market during this three day festival.
PASA members interested in learning more about this vending opportuni-
ty, contact Michele Gauger at PASA headquarters: 814-349-9856 or
michele@pasafarming.org.
Booth spaces are free. Space is limited & assigned on a first come, first
served basis. Vendors are asked to bring their own tents & tables. Vendors
can select a day or days & do not have to commit to all three days.
To learn more about the festival, visit www.paenergyfest.com

11
Fundraising Update
Amazing Honey Bees
PASA recognizes our country's bee
populations have been placed in peril
with Colony Collapse Disorder. We
applaud farmers and bookkeepers
dedicated to providing healthy and
sustainable environments in which
bees can thrive. In service to the
membership, we will continue to
deliver news and research regarding
this issue. For now we thought we
would share some amazing facts
about these important pollinators
Systems in Rural Guyana
A colony of bees consists
of 20,000–60,000 honeybees
and one queen.
It is the only insect
that produces food eaten
by man.
The average honey bee
will actually make only one
twelfth of a teaspoon of
In Search of
honey in its lifetime.
Sustainable Livestock
It takes about 556
workers to gather 1 pound
of honey from about
2 million flowers.
A honey bee can fly for up to
six miles, and as fast as 15 miles per
hour, hence it would have to fly
around 90,000 miles (three times
around the globe!) to make one
pound of honey.
It takes one
ounce of honey to fuel
a bee’s flight around
the world.
A honey bee visits
50 to 100 flowers during
a collection trip.

- $230,000 — Our Goal

$225,000- Supportive Community Lends a Hand
- Jeff Mattocks, Fundraising Committee Co-Chair
-
- Honeybees are to the natural world what farmers are to our
-
200,000-
- food system. We’re borrowing some lessons from the honeybee
-
- this year as we work together to build the PASA Annual Fund.
-
175,000- The board would like to thank all the “worker bees” that have
-
- already returned to the hive with their “bit of honey.” Our
-
-
150,000- honeycomb has a strong base of support and is being built
-
- with care. We look forward to hearing from more of you —
-
- many of our members will receive calls and visits from
125,000-
- board and staff throughout the year, as we collectively
-
- work to fill the hive.
-
100,000-
- Our 2008 Annual Fund is comprised of fundraising
-
- $79,929 April 30 activities occurring throughout the year in the various
-
75,000- PASA regions. We’ll be bringing you news and success
-
- $ 60,036 stories in this column as the year progresses.
- March 26
-
50,000- On that front — PASA board and staff would like
-
- to thank the wonderful folks at Four Seasons Pro-
-
- duce (see accompanying article) for donating a
25,000-
- percentage of sales of organic produce during
-
- Earth Week to PASA. This fundraising special
-
0-
project contributed over $8,000 to our
Annual Fund — giving a very welcome
boost of energy! This brings our total
“honey production” to $79,929 towards
our $230,000 goal. Thank you Four Sea-
sons Produce and everyone who has con-
tributed so far!

12

Four Seasons Promotion Demonstrates
Commitment to Sustainability and PASA
By Lori Baer
When the idea of an Earth Week pro-
motion surfaced during a team meeting
at Four Seasons Produce, everyone imme-
diately embraced the concept of donating
the proceeds to PASA. The result of Four
Seasons’ celebration of sustainability is a
generous $8,629.25 contribution to the
PASA Annual Fund.
Four Seasons, based in Ephrata, Lan-
caster County, conceived a plan to donate
to PASA, a percentage of their organic
produce sales during Earth Week, April
19–25, and mobilized its customer base
to support agricultural sustainability
efforts in the company’s home state of
Pennsylvania.
“When you have opportunities to get
other folks and companies involved, it’s
not just the burden of one business or
one individual to donate,” explains
resources and achieving sustainability is
how Four Seasons organizes their busi-
ness. The company implemented a Sus-
tainability and Energy Initiative that
features focused programs on Energy
Management, Power Quality, Demand
Response, Lighting Retrofit, Cooling
Tower Water Treatment, and Waste
Diversion. Four Seasons is also pursuing
certification through Energy Star and
LEED-EB (Leadership in Energy and
Environmental Design — Existing
Buildings).
The commitment to sustainability
and environmental responsibility starts at
the top with Four Seasons Chairman
“Save the Dates” for These PASA Fundraisers!
All Proceeds Benefit the PASA Annual Fund
Dave Hollinger and runs deep through
the company’s employees.
“It was a team effort at Four Seasons
to get this done, and it was just awesome
how it developed,” shares Four Seasons
President and CEO Ron Carkoski.
“PASA is a great example of what sus-
tainability can do for the benefit of all of
us in the agricultural business. If they
[more PASA members] aren’t able to take
a look at what they are selling and work
off a percentage of sales, maybe they can
take a look at what initiatives they are
doing with saving electricity or saving
water usage and not only support PASA
with those savings, but also support the
earth and the overall initiative.”
The Earth Week promotion inspired
Four Seasons’ customers, buyers, sales
staff, and company as a whole and under-
scored Four Seasons’ own sustainability
initiatives. PASA extends its gratitude to
Four Seasons for its generous donation
and for being champions of sustainable
agriculture. Visit www.fsproduce.com to
learn more about Four Seasons’ services
and their Sustainability and Energy Ini-
tiative. n

n Harvest Celebration Dinner

Jonathan Steffy, Four Seasons retail and
foodservice sales manager. “In fact, we
actually had some of our customers that
wanted to match the donation.”
Four Seasons is one of the largest inde-
pendent distributors of organic and con-
ventional produce in the United States.
They are a major mover of Lady Moon
Farms (PASA member) produce and also
have supplied produce for the Farming
for the Future conference in the past.
“This promotion was based on Four
Seasons’ organic sales, but we believe that
sustainability goes far beyond just organ-
ics,” Steffy says. “Sustainability is about
finding ways to conserve resources, not
just about reducing pollutants, saving
electricity, and saving fuel. Sustainability
also has a lot to do with having profitable
agriculture in the United States. Sustain-
able agriculture has the opportunity to
allow family farms to make an honest liv-
ing in agriculture.”
A commitment to conserving
Hilton Harrisburg, Harrisburg, Sunday September 21
The Food Event of the Season! A gustatory celebration to showcase the exception-
al seasonal foods grown in South Central Pennsylvania. Full menu and invitations
available in late July. Stay tuned for more details or contact Lauren Smith at PASA
headquarters for more information.
n Bike Fresh Bike Local
Rural Chester County, Sunday September 21
Organized in collaboration with area bike clubs, featuring 25, 50 and 75 mile routes
through the beautiful landscapes of rural Chester County. Ride begins and ends
at Victory Brewing in Downingtown. $35 advance registration includes tee shirt,
road snacks, and a post-ride meal of local foods and Victory brews! Proceeds bene-
fit PASA. To register, e-mail Southeastern Regional Director Marilyn Anthony at
marilyn@pasafarming.org.
n Harvest Celebration Dinner
Longwood Gardens, Chester County, Friday September 26
Join us for a joyous celebration of local foods at the premier horticultural center in
America. Hors d’oeuvres and local wines in the Idea Garden, sumptuous dinner in
the Ballroom, fabulous desserts in the Conservatory. Seating is limited so please
reserve early. $150 per person. Reserve your place or a table for eight. Contact
Southeast Regional Director Marilyn Anthony at marilyn@pasafarming.org.

13
Regional Marketing
SOUTHEAST
REGION
PASA to Hold Grass-Fed
Beef Cook-off Event
Have ya “herd” about the Beef Cook-
Off? On Sunday August 3rd, an unusual
and uniquely PASA event will take place.
Owner, PASA member and cattleman Al
Granger has invited us to stage a 100%
Grass-Fed Beef Challenge Cook-off on
the grounds of the beautiful Glasbern
Inn, located in Fogelsville, just outside of
Allentown, PA.
The day’s activities will begin at
11:00am when a team of Glasbern chefs
will grill Rib Eye Steaks submitted by 20
juried PASA member contestants. A
panel of judges, chosen from a diversity
of food and agricultural backgrounds,
will award prizes for the most delicious
steaks. At 1:00 pm the Glasbern grounds
will open to the general public for fun,
delicious and educational activities.
Guests can sample grilled grass-fed burg-
ers and beer braised beef stew, buy a mug
of Stoudt’s local craft beer, groove to live
music provided by PASA board vice pres-
ident and farmer Brian Moyer, and enjoy
a short presentation about the pasture-
based farm at Glasbern. Posters on dis-
play will detail each of the grazing
operations participating in the competi-
tion. A fun raffle for grass-fed steaks and
other goodies is also being organized.
By the time you read this article, the
contestants have been chosen, Sponsors
have stepped up to the plate, and plans
are moving forward. Further information
and tickets are available at www.pasa-
farming.org. Event tickets are $10 for
PASA members, $15 for non-members.
Attendance is limited so it’s best to book
early. The Cook-Off takes place rain or
shine, because grass fed beef tastes the
best in any weather!
Event coordinator Marilyn Anthony,
PASA Southeast Regional Director, adds
“PASA is pleased to coordinate this event
with our host Glasbern Inn. Grass-fed
meat has become more understood and
appreciated in recent years, and it is
high time to acknowledge the farmers
that are producing the best quality
beef. We look forward to awarding this
excellence!”

A New Generation Assumes Role at Frecon Farms

Family’s Third Generation Plans for the Future, Respects the Past
Frecon Farms, a Boyertown mainstay a place to get some nutritional, feel
for nearly 64 years is proud to announce good foods and just have a good time
that the retail farm market business has together, ” says Steve Frecon.
officially changed hands from one gen- In addition to providing quality,
eration to the next, allowing Steven and locally sourced foods in an effort to
Hank Frecon, sons of previous owner strengthen the local economy, the team
Henry Frecon and grandsons of founder will launch an educational effort
Richard Frecon, along with long time designed to inform others on the health
family friend Christopher Adukaitis, to benefits and natural healing effects of
assume their roles as the new manage- everyday foods. The Frecon’s Food Far-
ment team of the long standing Frecon macy program will offer educational
family farm market business. The transi- pieces throughout the store and region-
tion brings with it new plans for the al community, outlining the benefits of
future, while continuing to focus on a particular foods, fruits and produce, and
rich past appreciating and caring for will continually go out to all those wish-
nature’s gifts. ing to be updated monthly through Fre-
Henry Frecon, President of Frecon con’s informational newsletter featuring
Fruit Farms, Inc. comments,“We’re proud harvest schedules, upcoming events,
to be handing the business off to our seasonal promotions and product give-
boys and look forward to all the new aways and sales.
plans they have for the business. Work- Finally, the new Frecon Farms will not
ing together, I think we can really give only continue to provide the same farm
people a great orchard experience.” fresh produce, plants, and hand crafted
From left to right:
The new blood brings creative plans Steve Frecon, Chris Adukaitis and Hank Frecon. products but will also feature new foods
to educate and provide the very best to create a well-rounded shopping experi-
fruits, produce, gourmet foods, gift ideas and seasonal events ence for all visitors. Even more, locally sourced foods like beef,
to the southeastern Pennsylvania region. poultry and fish will be added to the mix and additional gour-
“Growing up on the farm, we spent a lot of time outdoors met spreads, marinades, goodies and gift baskets will be incor-
with the whole family.That’s what we want to create with some porated to provide everyone that visits a one stop shop for any
of these events, a way for everyone to come out, get some fresh meal, holiday, or celebration.
air and sunshine, and just get away from some of the things For more information on Frecon Farms, swing through the
that have overrun our lives.We’re really proud to give everyone market, call 610-367-6200 or visit www.freconfarms.com.

14
Regional Marketing
Save the date for these
upcoming events in the
southeast region:
n Bike Fresh Bike Local
Sunday, September 21
This event is organized in collabora-
tion with area bike clubs, featuring
25, 50 and 75 mile routes through
the beautiful landscapes of rural
Chester County. The ride begins and
ends at Victory Brewing in Down-
ingtown. $35 advance registration
includes tee shirt, road snacks, and a
post-ride meal of local foods and
Victory brews! Proceeds benefit
PASA. Contact PASA SE Regional
Director Marilyn Anthony at mari-
lyn@pasafarming.org to register.
n PASA Harvest Dinner at
Longwood Gardens
Friday, September 26
Join us for a joyous celebration of
local foods at the premier horticul-
tural center in America. Hors
d’oeuvres and local wines in the Idea
Garden, sumptuous dinner in the
Ballroom, fabulous desserts in the
Conservatory. Seating is limited, so
please reserve early. $150 per per-
son.To reserve your place or a
table for 8, contact PASA SE
Regional Director Marilyn Anthony
at marilyn@pasafarming.org.
SOUTHCENTRAL
REGION
The Good Life
By Maggie Stonecash
An agricultural shift is happening on a
broad scale with more farmers incorpo-
rating sustainable and organic farming
methods. Yet a challenge this movement
faces is how to bring the food from farm
to tables’ of every day Americans.
David Ison is providing one such
model through education and cultivation
of what he calls ‘the good life’ for people
of Carlisle, Pennsylvania. David has
opened an organic, local food restaurant
with the vision of providing the most
delicious, fresh, pesticide and hormone
free food. His aim is to dispel the idea
that eating local, organic, natural food is
only an expensive, elitist life available to a
few in society.
David has long been in the business of
food, wellness and social activism with
previous experience as a private practice
acoustic therapist, musician, chef and
restaurant owner. Two years ago he decid-
ed to commit the next phase of his life to
the food revolution and cultivating com-
munity through local food. He created
the “Good Life Café,” with a local, sus-
tainable lifestyle model, and it also
includes a performance space and a well-
ness center.
The café has been successful in its first
five months, although David admits that
to make the complete commitment to
local is a tough and risky business
endeavor. The Good Life Café is attempt-
ing to make everything in-house from
local producers, right down to the pick-
les, horseradish, ketchup, mustard, and
mayonnaise that compliment their slow-
cooked grass-fed beef burger. This
approach requires extra hours of prep
time and therefore comes with higher
labor costs.
In general with the economic down-
turn our country is experiencing, any
business endeavor is a risky one. Yet,
David actually sees this time as an oppor-
tunity that the local movement could
thrive upon. With many restaurants
increasing menu prices to cover food
transportation charges, the Good Life
Café sources products from area growers
within a 20–30 mile radius, and thus has
incredibly low delivery and pick-up costs.
Due to the availability and selection of
local, organic growers converging in the
central Pennsylvania region, David has
had success in building relationships with
producers within short vicinity. He has
been able to build consistent relation-
ships with farmers, which gives security
to both parties. Dependability is neces-
sary to the success of the business and a
dream for the farmers, as they can bypass
the whim of the market.
As the farmer and restaurant relation-
ships continue to thrive, this year in
continued on page 22

REGIONAL CONTACTS & DISCUSSION GROUP ADDRESSES

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

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

Southeastern
PASAsoutheast-subscribe@yahoogroups.com Western
Marilyn Anthony
610-458-5700 x305 • marilyn@pasafarming.org
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
Farmer Profile
Leah & John Tewksbury
Tewksbury Grace Farm
John & Leah Tewksbury have
turned a personal garden into
a thriving market garden and
CSA operation in Montour
County, Pennsylvania.
By Michele Gauger
Wandering through the Tewksbury
Grace Farm in Muncy Hills, PA, (Mon-
tour Co.) you will be besieged with the
variety, quantity, beauty and efficiency of
this 1.5-acre farm (give or take hardwood
forest areas for mushroom production).
Some may say this scale of farming isn’t
quite as important as other traditional
forms, and owners (Lifetime PASA mem-
bers) Leah & John Tewksbury have even
heard some call it “lifestyle” farming.
But when you consider how their
operation has evolved from a garden to
feed themselves, to now nourishing over
30 Community Supported Agriculture
(CSA) members, supplying a handful of
local restaurants and themselves — you
can begin to see this is much more than a
“lifestyle” farm — it is their passion to
provide quality food to their customers.
The Tewksburys moved to their cur-
rent central Pennsylvania location back in
1995. “After Leah and I got married, we
decided we wanted to settle in a rural
community. I grew up on a dairy farm in
Northeastern Pennsylvania and Leah
grew up in rural Vermont, so this area
was a natural fit,” according to John.
They didn’t intend on starting a farm
operation on their 21-acre property, they
just wanted a garden for themselves —
even though their soil (or lack thereof )
bed, we first broad fork the area to loosen
the soil and then begin sheet composting
on top.” The name “lasagna,” comes
from the way garden beds are created
from layers, the same way you layer ingre-
dients when making the Italian dinner-
time favorite. Usually cardboard or a
thick layer of newspaper goes on the bot-
tom to suppress weeds, followed by alter-
nating layers of chopped leaves, grass
clippings, straw, hay, sawdust, wood ash,
compost, animal manure, newspaper, etc.
Materials can vary according to what is
available locally. The Tewksburys some-
times use apple mash from a nearby
orchard as well. Watering and weeding
requirements are reduced by the heavy
layers of mulch and by planting crops
close together.
Eventually their garden had a surplus,
so the Tewksburys began bartering with
produce for services in their community,
i.e., car repairs, yoga classes, etc. “Our
friends were telling us to start a CSA
operation, but we weren’t ready to take
was mainly shale. They double-dug raised that step. Instead we heard a group of
beds to the discontent of their load-bear- PASA members was starting the Susque-
ing backs. After learning about PASA at a hanna Valley Growers Market in Lewis-
Walnut Acres field day on intensive/bio- burg, so we decided to join.”
dynamic farming, they left the shovels As their home garden was evolving
behind and began creating raised beds into a viable business, they expanded
using “lasagna gardening” methods. their operation and produce offerings.
According to John, “To create a new continued next page
What do you see as some of the critical issues concerning
INTERVIEW WITH
agriculture today? The continuing increase in the scope of
JOHN TEWKSBURY
regulations for farmers has the potential to be cumbersome
and unnecessary for small growers, both financially and procedurally. The types of regu-
lation being proposed have resulted from the chronic misdoings of industrial agriculture,
not small-scale sustainable farms. Another critical issue in American agriculture is inade-
quate consumer education.The general consumer is drastically uninformed of the conse-
quences their food choices (primarily highly processed industrial foods) have on his/her
health, and on the health of the multiple ecosystems involved in supporting America’s
industrial food model. Small-scale sustainable farmers/marketers have a tough job edu-
cating consumers about the complexities of our modern food system when the commer-
cial food industry spends millions of dollars in advertising to get their messages out.
What is unique about your farm? We grow vegetables and berries in an intensive man-
ner using raised beds. This allows us to produce a relatively large amount of food while
using a small amount of land, therefore freeing up more of our property for native flora
and fauna. We also use no petroleum-based mechanization on our farm: no tractors,
rototillers or mowers.
How has your operation evolved? From growing food for ourselves to eventually selling
at a growers’ market, to restaurants, and finally to our current CSA operation.
Why did you join PASA? To meet other farmers and to learn and share agricultural
knowledge and experience. We think of PASA not only as a professional association and
resource center, but also as an organization where we have made many interesting and
good friends. n
16
Tewksbury Grace Farm
continued from previous page
Today, the farm generates a variety of
heirloom vegetables, herbs, Shiitake
mushrooms and more, in addition to
reserving parcels of land as open space for
native flora and fauna.
The Tewksburys took part in the
Growers Market for the last three years
and during that time noticed both their
sales and production continued to
increase. “Last year we also started a late
season, a la carte ordering system for our
customers. We took pre-orders during
the week and delivered them on Fridays.
Leah and I started to realize we liked the
idea of packing and delivering only what
was ordered. We didn’t need to worry
about weather at the market, overpack-
ing, unpacking, hoping customers would
come out — all the rigors of going to a
weekly market were gone.”
So in the fall of 2007 the Tewksburys
decided to begin a CSA operation in the
spring of 2008. “We wanted to continue
ADVERTISEMENT
to foster the farmer/consumer relation-
ship, and we think now we can be even
more customer oriented.” Currently,
with their first CSA year about to begin,
they have about 30 members (they offer
super-sized, full and half shares) — and
have a waiting list.
Many of their regular market cus-
tomers are now also joining their CSA.
According to dedicated consumer, Jan
Knoedler, “Leah and Johnny are great
people and are producing really good
food for the area. So I support them in
this endeavor because doing so is healthi-
er for me. I am looking forward to the
CSA this summer very much. It will be
great to have fresh produce delivered to
my door.”
During the past three years they have
also been working to expand their local
restaurant sales, by offering more unique
items such as several heirloom tomato
varieties, mushrooms, and their specialty
salad mix. “I just started cold calling
restaurants, which you need a fairly thick
skin for. It definitely wasn’t an ego boost.
Most said they couldn’t pay the price we
17
were asking or just weren’t interested in
our products. The key is finding long-
term relationships with restaurant owners
who are also chefs,” said John.
“Leah and I see our farm and growing
methods as models for others who are
interested in beginning their own opera-
tions. Our model has very little overhead,
only a small amount of land is needed
and with a modest investment of money
for hand tools, supplies, and seeds, you
can begin. We don’t use any equipment
on the farm that requires petroleum —
no rototillers or tractors — and we try to
use materials that are natural or can be
reused or recycled.”
“We are providing a needed service to
our community, environment and cus-
tomers. A pound of food we produce is a
pound of industrial food that is dis-
placed.”n
Tewksbury Grace Farm
168 Yeagle Road
Muncy PA 17756
phone: 570-437-2620
email: tewks1@aol.com
ADVERTISEMENT
Business Member Profile

The Way According to Weavers

By Gayle Morrow
Where can you find a business that celebrates spring with
tomato planting/Morris dancing, that will organize a viewing
of the film Montgomery to Memphis, that will provide you
with a guide to gluten-free eating, and that named its first
truck (Maxine was the moniker)?
Just head to the corner of Green and Carpenter in
Philadelphia (Mt. Airy) and you’re there — there being
Weavers Way Co-op.
Not familiar with what a co-op is all about? General Man-
ager Glenn Bergman explains that it is a system of member-
consumers buying together, in bulk, to save money. That idea
of buying low and selling low was the theory of Weavers Way
founder Jules Timmerman, who died just last month. In benefits to keeping those dollars local!). We are considering
1972 he sold apples from his porch, by the winter of 1973 he having farmers grow just for the co-op. We have our own
had rented a storefront and opened for business. farm also. It’s one and a half acres and produced about
Thirty-five years later, it’s still going strong. $50,000 worth of produce for us last year.”
“We’re a consumer cooperative,” Bergman says. “The peo- Total sales last year were $7.5 million.
ple who purchase the product are the end users. Members get “Our goal is to expand cooperative market principles,”
to vote for a board of directors.” Bergman says. “We believe, looking at prices, that big box
By buying direct from local (Bergman and Weavers Way will continue to capture a portion of the market, but that
really focus on local — a day’s drive is what they consider to does nothing to help the local community.”
be local) producers, everybody wins — those producers have Weavers Way, however, believes in helping — one way is
an outlet and the consumer gets fresh food at a reasonable through its nonprofit sector called Weavers Way Communi-
price. Co-op members have to work six hours a year (that’s ty Programs. These include bringing the co-op concepts to
right, a year). There are about 60 paid employees at Weavers schools, putting farmers on the payroll, and buying land in
Way; starting salary is $10 an hour, “even for high school the city to use for agriculture.
kids.” For more information about Weavers Way, go to
“So, the high school kids show up for work, plus they get www.weaversway.coop or call 215-843-2350. Visit, if
a discount at the register,” Bergman says. you’re in the neighborhood. And if you and your groceries
“We buy a lot from Lancaster County,” he continues. “We need a ride home, the folks at Weavers Way can make that
buy $200,000 just in milk per year (think of the economic happen, too. n

What is unique
INTERVIEW WITH
GLENN BERGMAN about your
business?
We are unique because the cooperative is
owned by the community and that it does
a lot of nonprofit work.
Why did you join PASA?
We joined because we wanted to find
more suppliers and to learn more about
small farming, about farming in our urban
environment.
How has your membership been a ben-
efit to your business?
We’ve met a lot of different people and
we’ve been able to partake in education
[activities]. It’s helped us get in contact
with other farmers and suppliers. By being
a dues-paying member we’re helping
spread the philosophy.
What does the term “sustainable” mean
to you and how do you incorporate
that into your business?
It means that our purchasing dollars are
used to maintain, or sustain, businesses
that are local, small or individually owned,
and that provide something to the com-
munity.
And, we compete with larger conglom-
erates that don’t care about the sustain-
ability of the community.
What do you see as some of the critical
issues facing ag and ag-related busi-
nesses today?
As a buyer, I would say transportation.
Energy costs will be a problem, especially
for the distribution of meats and poultry.
The closer the better — for all.
If there is no distribution locally for
healthy products, people turn to pack-
aged products. There is state legislation
that PASA can work on that would make
grocery stores carry a percentage of local
products.
What do you see as the connection
between sustainable ag and the con-
sumer?
I think people want to vote with their dol-
lars now. The concept of community, mass
transit, sustaining local growers — an
issue for PASA will be getting products to
market and keeping distribution low-cost
so products can get to the people.
We think small farmers and coopera-
tive markets should expand. We think
farming communities and co-ops can
form an alliance so local farmers have an
outlet for their products. Farmers working
with consumers can make new co-ops.

18
 Suzanne Milshaw Liz & Chuck Shenko Family
Boyertown PA Moscow PA
Founder’s Fund Ted W. Mitchell Sondra & Ben Simmons
A Lifelong Commitment to Sustainability Levittown PA Hershey PA
Babs Mumma Roy & Hammer Sletson
All of us at PASA are proud of the growing roster of lifetime members, whose con- Mechanicsburg PA Madisonburg PA
tributions are managed with care as part of our Founder’s Fund. There are few Rosie & Daniel Nagel Family Lauren & Ian Smith
things a member could do to symbolize their lifelong commitment to sustainabili- Ottsville PA Aaronsburg PA

ty than to place confidence in the value and availability of PASA itself. Johanna & Brett Nichols Lilly & David R. Smith
Floyd VA Valerie & Doug Lafferty
Sparks MD
Anne & Eric Nordell
Nitya Akeroyd Andrew Crowley Susan & Joel Hubler Trout Run PA Melissa & Andrew Smith
Collegeville PA
Jeff Zehr Glendale OH Slatington PA
Joan & Drew Norman
Boyertown PA White Hall MD Paula & Brian Snyder
Kristin Curtis Family Kate Hunter
Centre Hall PA
Claudia Albertin Newfoundland PA Tom Abell
Claire & Rusty Orner
Glenn Vernon Allentown PA Sandy & Gary Sojka
Mike Debach Brookville PA
Loganton PA Middleburg PA
Troy PA John Ikerd
Cass Peterson
Kat Alden Columbia MO Barbara Songer
Bill Deitrick Family Flanders NJ
Bill Torretti Clarion PA
New Columbia PA Sarah & Jason Ingle
Spring Mills PA Newtown Square PA Michael Phillips Family
John A. Stellmack
Dan Desmond Kennett Square PA
Val & Scott Alexander State College PA
Elizabethtown PA Cindy & John Irwin
McConnellsburg PA Pequea PA Suella Pipal
Dana Stuchul
Melanie & George DeVault Pittsburgh PA
Mary Barbercheck State College PA
Emmaus PA Wes Jackson
University Park PA Salina KS Dan Reinhold Genelle Sweetser
David Dietz Mill Hall PA
Jean & Lee B. Bentz Gene Chenoweth
York PA Rose Marie Kendall
Gettysburg PA Rita Resick Mifflinburg PA
Hookstown PA
R. Elizabeth Dropp Richard Stafford
Judy & Tinka Berger Debbie Swettenam
Wesley W. Ramsey Amos King Family Somerset PA
Huntingdon PA Linda Humphreys
Youngsville PA Lititz PA
Susan Richards Sarver PA
Katherine Bigler Dale & Jack Duff Barbara Kline Robert Amsterdam
John Kramb Helen Tangires
Arlee MT Randa Shannon Mechanicsburg PA Dennis McDaniel
Orrtanna PA Pittsburgh PA
Mary Anne & Dale W. Eson Rolanda Ritzman Washington DC
Linda & Tim Blakeley In Memoriam Becky & Don Kretschmann Gary Kendall Phyllis & Mark Terwilliger
Eglon WV Family New Berlin PA
Chris Fullerton Honesdale PA
Rochester PA
Anne & Timothy Bock Pittsburgh PA Ardath Rodale Leah & John Tewksbury
Kutztown PA Kelli Lambert Allentown PA Muncy PA
Nancy Gabriel
A.J. Bashore II
Jackie Bonomo Ithaca NY Florence & Anthony Rodale
Danville PA Joan S. & Dennis W. Thomson
Duncan Hayes Allentown PA University Park PA
Martha B. Gallagher
Lemont PA Jo-Ping Lee
Boalsburg PA
Steven Gaskey Jo Rytter Ruth Tonachel
Wanda & Preston Boop Lamonte Garber Ambler PA Robert West Towanda PA
Mifflinburg PA Lancaster PA Bellefonte PA
David Lembeck Nan Uhl
Timothy Bowser Lyn Garling State College PA Carolyn Sachs Bayfield CO
Millheim PA Rebersburg PA University Park PA
Don Levan Karen & Jan Vollmecke
Michele Briggs & Family Mel Gehman Dawn Hasenauer-Levan Susan & Don Sauter Coatesville PA
David Fetterolf Annville PA Temple PA Bruceton Mills WV
Centre Hall PA Althea & William Wagman
Helen Jean Gent Charis Lindrooth Jackie & Tim Schlitzer Family Fort Littleton PA
Debby & Larry Bright Oakmont PA Michael Ahlert Arnot PA
Floyd VA Christopher Wahlberg
Orwigsburg PA
Robert “Gus” Gent Louise Schorn Smith Pittsburgh PA
Terra & Michael Brownback In Memoriam Thomas Littlefield Exton PA
Family Barbara & Michael Wahler Family
Bruce Cappel
Janet Goloub Peggy & Joseph Schott McVeytown PA
Loysville PA Mifflin PA
Martin Boksenbaum Lebanon PA Sandie & John Walker
Hope & Roy Brubaker Treichlers PA Albert Lusk
Heidi Secord Bloomsburg PA
Mifflintown PA Miami FL
Jeanie & Bill Hass Gary Bloss Melanie & Fred Wertz
Alan Bullock Bear Creek PA Becky & Steve Marks Stroudsburg PA Newport PA
In Memoriam Bloomsburg PA
Mena Hautau Ann & Kim Seeley Family Beth Whiteman
Susan Bullock Steve DeBroux Beth & Ken Marshall Troy PA Boalsburg PA
Rome PA Barto PA Homer City PA
Jessica & Shon Seeley Lucy & Rob Wood
Jane & Dick Burlingame Bill Heasom Martha & Allen Matthews Troy PA Glen Rock PA
Russell PA Quakertown PA Family
Burlington VT Gail & Marcus Sheffer Family Roz & James Yannaccone
Virginia & Mike Byers William B. Heffner III Wellsville PA Turbotville PA
Spring Mills PA Lawrence von Barann Dave Mattocks
Steelton PA Bainbridge PA
Mary Ann Byrne
Pottstown PA John Heinz Tracy & Jeff Mattocks Permanent Business Partners
Upper Black Eddy PA Middletown PA PASA is also proud of growing list of Permanent Business Part-
Sabine & Tom Carey ners, who have made a long-term commitment to support the
Spring Mills PA Debra Heller Sue & Tom Maurer
organization and our programs.
Brian Futhey Family Annville PA
Daniel & Lou Ann Collier Woodward PA East End Food Cooperative
Berlin PA Margery McIver Pittsburgh PA, www.eastendfood.coop
Bobbie Hineline Leo Horrigan
Moie & Jim Crawford Tom Ljungman Family Baltimore MD Harvest Market
Hustontown PA Greensburg PA Hockessin DE, 302-234-6779
Dianne & Kim Miller Family
Barbara Crosby Ingrid & Bernie Hoffnar New Alexandria PA Kimberton Whole Foods
Portageville NY Six Mile Run PA Kimberton PA, www.kimbertonwholefoods.com
Sandra Miller
Nemacolin Woodlands Resort
Jonda Crosby Todd & John Hopkins Family Jessica & Ralph Jones
Helena MT Orangeville PA Newburg PA Farmington PA, www.nemacolin.com

19

Starting a Pastured
Poultry Enterprise
By Don Brubaker, The Fertrell Company
For those interested in beginning pas-
tured poultry it is important to under-
stand feed, water and air quality needs.
Before the chicks arrive, line up a feed
supplier and a warm, dry place to keep
your birds adequately fed and watered.
When talking with potential feed
and/or mineral suppliers, ask what is in
the feed. Are there enough protein, ener-
gy, vitamins, and minerals to meet the
dietary needs of the bird you are raising?
You may also want to know the ingredi-
ents that make up the protein and ener-
gy: are they whole grains or grain
by-products and fillers? This may make a
difference on the health and nutritional
value of the birds you are raising. And
lastly, are they using antibiotics or direct
fed microbials?
General guidelines of nutritional
parameters to consider are: layers need a
ration in the range of 16–18%. Broilers:
Starter 20–22%, Grower 18–19%, Fin-
isher 16–17%. Turkeys: Starter 25–28%,
Grower I 22–24%, Grower II 18–21%,
Finisher 15–17%.
The amount of feeder space you pro-
vide for your flock will affect how they
grow. The younger the birds are the bet-
ter with feed conversion. Start with 1"
per bird of feeder space, increasing it by
1 ⁄ 4" a week till you have 4" per bird —
not feeding more than they will eat in a
24 hour period. One type of feeder is a
tube feeder hung by an adjustable chain
birds from eating.
Vitamins in feed will break down
faster in hot summer temperatures, so
limit the amount on hand to what you
will use in a two week period. Of course
this is in a perfect world. Store feed in a
place where it will not come in contact
with moisture, which promotes mold
growth. Don’t store it in the same room
where you are housing chickens. Always
rotate your feed inventory. If you have
your feed delivered in bags, store it in a
way that it will not attract rodents.
Continuous access to water is the
most important element to have available
for your flock. When you are using nip-
ples I recommend having one nipple for
15–20 birds. If you are using bell water-
ers, use one for 35–40 birds.
Do not have waterers too high, as
small birds may not be able to reach it.
When you use bell waters start them on
— used mainly for inside facilities. the ground and move them up as the
Another type is a trough feeder, which birds grow, keeping the trough of the bell
may be store-bought or made by using a level with the back of the chicken when
length of 4" PVC pipe and cutting out 1 ⁄ 3 they are 4 weeks and older. When using
of it lengthwise to make a trough. By nipples, start by having the nipples at a
attaching numbers of these to a 2x4 skid height that the bird will be looking
frame, it can be pulled with your move- straight at the nipples. As the birds grow
able pen. move the nipples up until they are look-
Birds will not be able to reach feeders ing straight up at the nipple.
that are too high, stressing them. They Get your water tested yearly to ensure
have to jump up into the feeders to eat, quality. Bacteria can and will be the cause
leaving droppings and bacteria behind. of a lot of health problems in your flock.
They might even get stuck in the trough Between flocks, wash and disinfect all
and die. Set the feeder height so the back watering equipment.
of the bird is level with the lip of the feed- Fresh air is very important for healthy
er. Feeders too low cause the birds to birds. Most health problems arise in their
scratch feed out and waste it or they will first two weeks of life in the brood house.
crawl in and go to sleep, preventing other continued page 22
HOW TO IDENTIFY WHAT IS TAKING YOUR BIRDS
Wolves should not be much of a problem. Pastured poultry is not normally raised
close to their habitat.
Wild dogs will come in and kill more than they will eat.
Foxes will only kill what they can carry off.
Owls kill at night and at dusk even sometimes during the day when they are hungry.
They will try to carry the bird off but if it is too heavy they will eat it right there.
Hawks will fly in, kill, and eat right there or carry their bird away to a treetop or into
the woods or high grass. However, if it gets trapped in the chicken house it will kill
several hundred at a time.
Rats attract and kill more than they eat.
Weasels and minks suck the blood and leave the bird.
Raccoons will stick their paws up though the floor and pull heads and feet off.
Possum and skunks will eat the weak, sick, and dead chickens.
20
PASA Opinion
Who Defines Sustainable Agriculture?
By Scott Exo,
Executive Director, Food Alliance
I
n 2007 a California corporation
called Scientific Certification Sys-
tems (SCS) initiated a process to
develop a uniform national standard
defining “sustainable agriculture” for
marketing purposes.
I do not believe this effort serves the
sustainable agriculture movement. And a
growing number of people and organiza-
tions agree — including diverse interests
like sustainability innovators the Lodi-
Woodbridge Winegrape Commission
and the more conventional Western
Growers and American Farm Bureau.
But some remain torn. They don’t
want to legitimize SCS’s effort, but fear
the results if they don’t participate. They
should walk away. There is nothing to be
gained jumping on a train headed down
the wrong track.
SCS’s process has been rocky from the
start. SCS announced its initiative by
publishing a draft certification standard.
In it, they acknowledge drawing on work
by other organizations active in sustain-
able agriculture, including non-profits
like Rainforest Alliance, Protected Har-
vest and my organization — Food
Alliance. Let’s be clear. Food Alliance is
not a participant in this effort. Our
notice of it was a press release, which led
us to find our name printed on SCS’s
documents.
The bigger problem, though, is that
trying to define “sustainable agriculture”
at the national level now and for all time
threatens to undermine the very meaning
and emerging value of this term. I also
believe that any “sustainability” certifica-
tion program should be voluntary, pro-
viding growers and processors a tool to
differentiate and add value to products.
Standards should not be written simply
to serve retail or regulatory interests and
imposed on growers without accompany-
ing market rewards.
Food Alliance believes “sustainable
agriculture” is about the ability to pro-
duce safe, healthy, delicious, and afford-
able food to meet world needs without
degrading agricultural lands, quality of
life in our communities, or the resiliency
of the broader ecosystems on which we
all depend. We want to move discussion
beyond the prohibitions on synthetic pes-
ticides and fertilizers in organic certifica-
tion and think holistically about
management that leads to best possible
outcomes for consumers, farmers, labor-
ers, farm animals and the land.
Food Alliance has been certifying
farms and ranches for socially and envi-
ronmentally responsible agricultural
practices for more than a decade. We are
the only certifier with social and environ-
mental standards for food processing and
At a minimum, any sustainability claim must
meet three criteria: Traceability, Transparency,
and Accountability.
distribution facilities. But I would not
presume to define “sustainable” at the
national level for agriculture and the food
industry.
“Sustainable” is a moving target. Sci-
ence is advancing. Industry standards and
practices are changing. The regulatory
framework and consumer concerns are
evolving. At its heart, “sustainable”
means we can always do better.
As the concept of sustainability has
gained currency, businesses have respond-
ed with a flood of creativity innovating to
achieve social and environmental goals
and making a wide variety of manage-
ment improvements. That innovation is
the strength of sustainability as a business
principle. And that is exactly what will be
lost if SCS succeeds in defining “sustain-
able agriculture” as a marketing term for
every food and farm business in America.
Consumers are asking more questions
about where their food comes from and
how it is produced. Research is clear that
customers want high quality foods that fit
their values and come with a story con-
necting them with the people and the
land. They want stories that include
health, authenticity, artisan craftsman-
ship, and social and environmental
responsibility.
The demand for such products cur-
rently outstrips the supply, making the
situation ripe for greenwashing — for
21
empty claims — for fast, easy and cheap
assurances that minimal standards have
been met. Consumers deserve better. We
all deserve better.
But the question is not how we limit
the definition of sustainability so busi-
nesses can market so-called “sustainable”
products. It’s how to ensure that the
many initiatives now underway in the
name of sustainability are marketed cred-
ibly and move our collective understand-
ing of sustainability forward.
Ultimately, “sustainable” is a question
for history to judge. SCS does not have
the answer, and the process they have ini-
tiated will not deliver it. Let’s not invest
time and energy in a one-size-fits-all
national definition of sustainability that
will be outdated almost as quickly as it is
introduced.
Instead, let’s educate all concerned
that, at a minimum, any sustainability
claim must meet three criteria: Traceabil-
ity, Transparency, and Accountability.
• Can we trace the product to the
source?
• Are there meaningful standards for the
product?
• And, is there independent, third-party
verification that the product met those
standards?
With these simple criteria in place,
consumers can be confident they are sup-
porting farmers, ranchers, food proces-
sors and distributors with real
commitment to environmental steward-
ship and to the health and wellbeing of
their customers and communities. n
Scott Exo is executive director of Food Alliance,
a national nonprofit that works to create market
incentives for sustainable agriculture. Food
Alliance operates a certification program for
environmentally friendly and socially responsi-
ble agricultural practices, and connects certified
farms, ranches, and processors with the growing
market for sustainably grown products.
Editor’s Note: Versions of this opinion piece
appeared previously in the Capital Press (a West
Coast ag weekly) and Sustainable Food News, an
online publication.
Pasture Poultry
continued from page 20
Every day you need to provide air
exchange in a draft-free way. Drafty air
will chill the birds.
Proper temperature will enable your
birds to use the nutrition you provide for
them to their maximum potential. Using
some heat is expensive but not as expen-
sive as feeding a chicken with no produc-
tion of eggs or meat. Hens will perform
best at 65–75 degrees. Broilers will per-
form best when you start them out at
90–95 degrees and decrease it at about 5
degrees a week. Always let the birds tell
you whether they are hot or cold.
Too much moisture in the air of the
brood house will make it harder for
chickens to breathe and lessen their per-
formance. Excessive moisture will make
walls and equipment wet, dirty and hard-
er to clean. Too much moisture in the air,
the floor will get wet and cakey, produc-
ADVERTISEMENT
ing ammonia and making it uncomfort-
able for you and the flock.
Predators can and will cut into profits
if you don’t take steps to prevent them.
Start by keeping grass mowed to between
3 and 8 inches depending on the age of
the birds. Use movable electric fence to
keep unwanted animals away from the
birds. The farther the birds are kept from
the woods the safer they will be. Always
close pens up at night.
Anyone who has watched chickens
knows that they like to dust themselves.
From time to time chickens will get
external parasites, which is why it is a
good idea to make a dust bath for them.
Use a plywood floor with 8–10 inch sides
and make it big enough for your flock.
Then mix in 60% peat moss, 30% wood
or coal ashes, and 10% DE. This mix
should repel the external parasites.
Hopefully these tips will help ensure
you raise a healthy, safe pastured flock. n
22
The Good Life
continued from page 15
response to the café’s request, farmers will
be growing and supplying specific prod-
ucts. The café will be expanding and
designing menus according to this new
supply, opening up vast opportunities.
The local restaurant model that the
Good Life has cultivated is something
David Ison hopes to expand around the
country. His current business plan calls
for five Good Life Cafés in PA in the next
5 years, and eventually he hopes to
expand this idea nationally. It is a whole
health and nutritional revolution in
reconnecting to our health, food, envi-
ronment, and neighbors. It is truly about
cultivating the good life that David’s
restaurant does one meal at time. n
For more information visit
www.thegoodlifecafe.com
or call 717-249-8747
ADVERTISEMENT
Editor’s Corner
The Grapevine
by Michele Gauger
n Call for Nominations for
Glynwood Center’s 6th Annual
Harvest Awards
The Glynwood Center’s Harvest
Awards recognize farmers, organizations,
and businesses that do an exceptional job
of supporting sustainable, regional agri-
culture. Do you know farmers who not
only raise amazing food but have also
developed exciting innovations in grow-
ing, marketing, and collaborating with
their community? Are there inventive
individuals, organizations or businesses
in your area who are developing cutting-
edge models to connect people and sus-
tainable, regionally-produced food?
Recognize outstanding work from
around the country by nominating some-
one whose work you admire. This year’s
categories include:
• Farmer Award
• Connecting Communities, Farmers,
and Food Award
• Wave of the Future Award
• Good Food for Health Award
Visit www.glynwood.org for details or
contact Kim Vargo at 845-265-3338 or
kvargo@glynwood.org to receive nomi-
nation forms via mail. Additional infor-
mation about Glynwood Center and past
Harvest Award winners can also be found
on their website. Nominations must be
sent no later than July 21, 2008.
n Rare Breed: New Dutch Belted
Cattle Herd Book Available
The Dutch Belted Cattle Association
of America (DBCAA) and the American
Livestock Breeds Conservancy (ALBC)
are proud to announce the publication of
a Purebred Herd Book and a Grade-up
Appendix for Dutch Belted Cattle.
For more than two decades DBCAA,
ALBC, and Dutch Belted breeders have
collaborated on the revitalization of this
historic dairy breed. In addition to reviv-
ing the registry, this collaboration pro-
duced the first herd book in many years
in 1988. This latest edition of the herd
Stuffed & Starved
The hidden battle for the world
food system
By Raj Patel
It’s a perverse fact of modern life: More
people are starving in the world than ever
before (800 million), while there are also
more people overweight (1 billion).
To find out how we got to this point and
what we can do about it, Raj Patel launched
a comprehensive investigation into the
global food network. What he found was
shocking: from the false choice given to us by supermarkets to a global epidemic
of farmer suicides and the real reasons for famine in Asia and Africa.Yet he also
found great cause for hope — in international social movements working to create
a more democratic, sustainable and joyful food system. Visit www.mhpbooks.com
or 718-722-9204.
book with its grade-up appendix will be n Grain CSA?
of great value for the conservation of this Kevin Cunningham of Shakefork Com-
breed for years to come. munity Farm, Humboldt County, CA,
Jim Versweyveld, DBCAA Secretary may be starting a new trend. He has what
W9217 County Road A he thinks is the first grain CSA (Commu-
Delavan, WI 53115 nity Supported Agriculture) farm: Sub-
608-883-6834
scribers will pay $300 a year and can
j.versweyveld@labsafety.com
expect to receive 12 to 15 pounds of
n Biotech Grasses Reassessed
assorted grains and grain flours, plus hot
cereal mixes, and culinary seeds such as
From Acres U.S.A
flax, dill, and coriander.
With USDA approval, the Scotts
For more information about Shakefork
Grass Company conducted open-air field
Community Farm’s Grain Community
testing of GM “Roundup Ready” grasses, Supported Agriculture program, contact:
patented by Monsanto. It was later found
Kevin Cunningham
that the GM Creeping Bentgrass and 707-834-5001
Kentucky Bluegrass had contaminated shakeforkcommunityfarm@gmail.com
naturally occurring grasses in surround-
ing areas, including a National Grassland. n Environmentally Friendly
The USDA fined Scotts $500,000, along Roadside Assistance
with other penalties. A federal court last Better World Club provides nationwide
year ruled the original USDA approvals roadside assistance and are the nation’s
were illegal, since they did not comply only environmentally friendly auto club.
with the National Environmental Policy Membership includes eco-travel services,
Act (NEPA). The agency did not appeal, discounts on hybrid car rental, insurance
but instead instituted new NEPA poli- services, free maps, auto maintenance
cies. The court also ruled that the USDA discounts and bicycle roadside assistance.
has to reassess whether the GM grasses They donate 1% of revenues toward
were “noxious plants” under the Plant environmental cleanup and advocacy.
Protection Act. Visit www.betterworldclub.com
23
Classified Ads
EMPLOYMENT
OPPORTUNITY — for an energetic couple to
manage a thriving specialty vegetable business
located in Marysville, PA. FT, year round posi-
tion managing 9 greenhouses & summer field
production of vegetables grown specifically for
restaurants. Established loyal customer base &
extensive training offered by the retiring own-
ers. If interested in this position & for more
information call 717-957-3479.
ASSISTANT FARM MANAGER — Phillies
Bridge Farm Project, for the remainder of the
2008 season. This person will work with the
Farm Manager in running a six-acre garden &
caring for a small flock of sheep and laying hens.
Will also be involved in the day-to-day opera-
tion of a non-profit organization. Send your
resume and three references to info@phillies-
bridge.org.
CSA FARMING OPPORTUNITY — Thriving
230-member Anchor Run CSA provides livable
income to current farm family and has vibrant
core group. 12 acre CSA with space in barn &
outbuildings are part of scenic 100-acre munic-
ipally-owned open space preserve in SE PA.
Visit www.anchorrunfarm.com and
www.wrightstownpa.org for more info. Contact
Tali at: tali1968@gmail.com or Robin at eco-
robinhood@comcast.net to apply.
PARTNERS SOUGHT — Diversified organic
CSA farm in Royalton, Vermont raising vegeta-
bles, greenhouse plants, and poultry & operat-
ing a bakery and campground, seeks young
partners to be responsible for vegetable and
fruit production & to establish a livestock oper-
ation. Contact 802-763-7296, clelands@val-
ley.net or www.fourspringsfarm.com.
OPPORTUNITY SOUGHT — Family of four
seeking experience in sustainable agriculture.
Currently in Montgomery Co., Pa. but willing to
relocate (housing needed). Interested in all
aspects of sustainable agriculture, integrated
systems that include animals and produce,
composting, cover cropping, agroforestry, alter-
native energy and permaculture. Our hope is to
be equipped for eventual purchase of small
farm. Contact jlmac1@comcast.net or call Lois
484-941-1286.
FARM MANAGER — to share farm operations
and profits on small organic orchard & berry
farm in the mountains of North Carolina. Con-
tact Pat Thompkins, Fork Mt. Farm, 828-766-
0904, patiapple@yahoo.com.
INTERNS NEEDED — Cromwell Valley CSA
near Baltimore, MD, is seeking 3 interns for
2008. Offering a $500/month stipend plus free
shared housing and utilities. Produce grown on
the farm is available at no cost. Hands-on learn-
ing, some lecture, and field trips included. Expe-
rience helpful but not required. For job
description and application contact
www.cvcsa.org.
VEGETABLE FARMER & ENVIRONMENTAL
EDUCATOR POSITION — available at Olney
Friends School, a small, co-educational board-
ing school for grades 9–12, located in Bar-
nesville, OH. The vegetable farmer will grow
fresh produce for the school’s kitchen, assist
in managing livestock, teach gardening
classes, oversee interns and student employees
& participating in the life of a residential
Quaker community. Contact Richard Sidwell,
Head of School, 740-425-3655, ext 201,
rich@olneyfriends.org.
ASSISTANT FARMER POSITION — Cromwell
Valley CSA near Baltimore, MD. The CSA is
seeking one assistant farmer for 2008. The
term will begin upon applicant’s arrival and con-
tinue till December 31, 2008. The assistant
farmer position includes the opportunity for
permanent year-round employment If interest-
ed in this position, please e-mail cvfarmer@
bcpl.net or call 410-825-2854 and leave your
contact information.
WANTED — FT farm help, on our pastured, nat-
urally grown beef, dairy, poultry, pork,Goat,
sheep, and chemical free produce operation in
Hamburg, Pa. Visit www.mbfarviewfarm.com
and contact Mary, 610-562-4912
BIODYNAMIC FARM INTERNSHIP — located
in southeast PA, Kimberton CSA is 200 house-
holds provided by ten acres of vegetables,
berries, herbs, flowers, chickens, and bees. We
make most of the Biodynamic preparations in
collaboration with other BD-Farmers of the
region. We accept interns each season for 8
months (Apr–Nov), however we can also
accommodate summer internships (Jun–Aug).
Call or email Birgit & Erik Landowne for more
details, 610-933-8339, kimbertonCSA@hot-
mail.com, www.KimbertonCSA.org.
APPRENTICESHIP — Wolf Pine Farm, a 200+
member CSA in southern Maine. The farm is
MOFGA certified organic and is on 50 acres,
with 25 wooded and 25 open, which includes
about 6 acres of diverse vegetables. Check out
the farm website www.wolfpinefarm.com. Send
a cover letter & resume to Laura Neale, CSA
Manager, at laura@wolfpinefarm.com.
ASSISTANT VOLUNTEER COORDINATOR —
Work with students and adults with develop-
mental disabilities on a farm. $9–$11/hour;
Max. 40 hours/week; Tues. — Sat. Mid-May—
Mid-September (dates flexible) Please send
resume and short cover letter to: Red Wiggler
P.O. Box 968 Clarksburg, MD 20871 or email
Beth@redwiggler.org. Visit www.redwiggler.org
for more information on our farm.
WANTED — Interns/Ag students to design,
develop, and implement a sustainable agricul-
ture enterprise. I’ll provide land, equipment, and
even lodging on an 80-acre non-active farm in
Potter County, Pennsylvania. You provide ideas,
vision, and hard work. Willing to partner with
educational or other non-profit entities. Email
me for additional information at mark.cham-
bers@adelphia.com.
24
ASSISTANT FARM MANAGER — on organic
produce farm in eastern NY. April — Nov, 50
hrs./wk, $8.50/hr., workman’s comp., farm pro-
duce, farm house apt. included. Duties include:
harvest, pack & record keeping, tractor cultiva-
tion, general farm work. Requires at least 2 sea-
sons farm work including tractor experience,
organized, good communication skills. Spanish
helpful. CRAFT farmer training program avail-
able. Contact Willy Denner, Little Seed Gardens,
Lseed2002@yahoo.com, 518-392-0063.
FIELD ASSITANT — The Red Wiggler Commu-
nity Farm in Clarksburg, MD is seeking a field
assistant for the 2008 CSA season. Red Wig-
gler is a non-profit that employs adults with
developmental disabilities in the growing and
selling of vegetables to an 80 member CSA in
Montgomery County, Maryland. Visit:
www.redwiggler.org. If you are interested in the
position & email adrienne@redwiggler.org.
INTERNS — Rainbeau Ridge, located 1 hour
north of New York City, has two internship
openings for the 2008 season. The two posi-
tions incorporate responsibilities in the areas of
livestock, cheesemaking, market gardening and
ag education for children. Visit www.rainbeau-
ridge.com.
OPPORTUNITY SOUGHT — Couple with two-
year-old daughter seeking experience in sus-
tainable agriculture. Currently in Philadelphia
area but willing to relocate (housing needed).
Our hope is to be equipped for eventual service
in a developing nation, most likely Africa. Hus-
band is a graduate of Slippery Rock’s MS3 and
Masters in Education programs. All suggestions
welcome, please contact sfbst1@yahoo.com.
FOR SALE
FOR SALE — Charming 4.5 acre farmette in
Washington Co., MD. Easy access to Frederick,
DC and Baltimore markets. PERFECT place to
start a CSA/market garden. Renovated farm-
house. Mature apple trees. Spring and Pond.
Well loved. Tractor and Implements may con-
vey. $285,000. Inquiries: mdtimberframer@
yahoo.com or 301-432-5604.
FOR SALE — Baby Chicks — we have a variety
of chicks for sale that were born on April 13th.
We ordered them from Murray McMurray and
do not need the entire order of 25 chicks. We
have Araucanas, White Crested Black Polish,
Red Stars, Cochins, and Lakenvelders. We’re
selling them for the price that we paid for them,
plus $1 more to cover shipping and vaccinations.
They are vaccinated for Marek’s Disease and
Coccidiosis.
FOR SALE — Full-blood Tamworth hogs. Avail-
able now: 1- 3 month guilt and 1- 3 month boar;
Available in May: 1 — 1 yr-old sow and 1 — 1 yr-
old boar. Pasture born and raised. Hardy: no
vaccines, antibiotics or wormers used. Call
Mike 717-250-0095.
Classified Ads
FOR SALE — Midwest Bio-Systems is a full
service Advanced Composting System compa-
ny providing workshops, Aeromaster compost-
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and laboratory services for operations of every
size. Contact us at 1-800-689-0714 or visit
online at www.midwestbiosystems.com.
FOR SALE — 2 and 3 year old full bred, Dutch
Belted and Jersey heifers scheduled to freshen
this Spring/Summer. Totally grass fed, never
fed grain. Never given drugs of any kind. Pas-
tured on clean grass. Call 570 247-2940.
AVAILABLE — 3 BR, 2 Bath home on 1.5 acres in
South Hill, VA. Property has access to two large
fenced pastures, 1.5 acres and 2.5 acres on
adjoining property that I own. Owner is seeking
a responsible, sustainably minded person(s) to
rent the home at a reduced rate, in exchange for
property maintenance labor and an agreement
to purchase it after one year. Email
edraynie@gmail.com.
FOR SALE — Organic Beekeeping Classes —
Beekeeping classes in State College. Classes
will cover organic and sustainable beekeeping
practices for beginners as well advanced meth-
ods of beekeeping utilizing organic pest con-
trols. For more information, contact Liam at
814-574-2273, e-mail half-acrefarm@hotmail
.com, or www.half-acrefarm.com.
FOR SALE — We are a MIG seasonal dairy and
have 4 NOFA certified heifers born outside our
calving window. Crossbred with jersey and line-
back 10 months old. Also, Four 12 month old
crossbred bulls; normande, lineback, jersey, and
friesian. Contact Jim Phillips 607-591-0562
Cortland, NY.
LOOKING FOR A FAMILY COW Please consid-
er rescuing a Holstein heifer who was born
blind. She is otherwise healthy, friendly, 7
months old, A.I. sired, from a good, clean com-
mercial dairy farm. She is available for slaughter
price, approximately $300. Call Judy at 412-
638-0594 or email wayward_holstein
@yahoo.com.
CERTIFIED ORGANIC HAY — 125 4x4 bales
first cutting @ $50.00/bale, 50 4x4 bales sec-
ond cutting @ $75.00/bale. All hay stored in the
barn. Pleasant Valley Organic Farm/Keys Farm,
25 Pine Run Road, Amity, PA 15311.(Washington
County) Call Chris @ 724-267-2831.
FOR SALE — Hydroponic & Greenhouse Equip-
ment and Supplies for Sale. Call for complete
detailed list of equipment & e-mail pictures.
Mike @ 814-432-5281 x27 or Cindy 814-673-
0221.
FOR SALE — 51.4 acre farm in Tioga County, PA.
All tillable, suitable for any type of livestock, or
crops. Currently used for raising alpacas.
50’x150’ barn w/ stalls and 3 heated rooms;
32’x100’ basement barn build c.1850; 24’x42’
shop w/ 12’ overhead door; other outbuildings.
3BR ranch. $279,900. Call Joe or Jackie Wentz
at 570-549-3030.”
FOR SALE — Protect your livestock with Anato-
lian Shepherd Livestock Guard Dogs. Farm
raised, registered, vaccinated, with dewclaws
removed. Puppies available. Sire and dam on
site. Call 570-769-7344 or visit Pairodox Farm
at www.pairodoxfarm.com. Serious inquiries
only.
FOR SALE — Manure Spreader New Idea 362.
PTO drive with hydraulic end gate. Working
condition. Manuals included. $1750 (215) 295-
2060.
FOR RENT
RENT — Four acres on working farm available
for organic gardening. Millville-Bloomsburg, PA
area. Water on site. FREE in exchange for week-
ly basket of produce! Contact Michelle Kindt at
570-387-8537 or Kindtm@aol.com.
OPPORTUNITY KNOCKS — Alternative home-
steaders looking for kindred spirit(s) to rent
mobile home, share organic garden space in
rural Airville, PA. Opportunity for market gar-
den, CSA, etc. Commuting distance to York &
Lancaster & Bel Air MD. Beautiful hiking trails &
Susquehanna River nearby. Contact us at 717-
862-1737 or 657 E. Posey Road, Airville PA
17302.
WANTED
VENDORS WANTED — for Lansdowne Farm-
ers’ Market, Saturdays, 9am–1pm. We are inter-
ested in meat, poultry and dairy producers.
Greens and organic produce growers also want-
ed. LFM is located in the southeast corner of
Delaware County, 19050. Excellent opportunity
for farmer/grower joint-vendor space. Contact
Sunny @ 610-623-2483 or [day] 215-560-2488.
WANTED — 1 to 4 LaMancha or Nubian milk
goats for MiG grazing lady farmer. Would prefer
currently lactating, will be hand milked. Also
looking for a family milk cow, Guernsey, Ayr-
shire, or Jersey. Three quartered ok, age not
important. Please call 814-765-7224 or email
A011791@allstate.com.
CENTRAL PA FARM WANTED TO BUY — Farm
family seeks 80-100 acre farm with pond in cen-
tral PA to relocate our diversified, grass-based
livestock operation. We are qualified buyers,
having already sold our NH farm. Our timing is
flexible, since we are currently renting.
David/Caroline Owens 603-556-0936, 603-
275-1511, info@owensfarm.com, or visit
www.owensfarm.com.
WANTED — Cheesemaker — Small well estab-
lished dairy and cheese operation looking for
motivated individual to take over our cheese
operation. Contact Jim or Miffie Kahler, Heather
Ridge Creamery, Wellsboro, PA at 570-723-
1026.
25
VENDORS WANTED — The Whole Foods Mar-
ket in Devon, PA is seeking vendors for their
second season of their farmers’ market. The
market runs Sundays 11am-3pm & Tuesdays
2pm-6pm. No rental fees, kind working environ-
ment, producer-only. For details contact Char-
lene, 610-688-9400. All time slots available,
work when you can.
VENDORS WANTED — New Garden Growers
Market near Avondale, PA. Seeking growers and
food producers of all kinds. Saturday market
9am–1pm. Email summersun33@juno.com or
call 610-268-2150.
WANTED — Need Equipment for Farm Market,
Baskets, Tables, Display racks, Deli cases, Cool-
ers, Fresh Flower equipment. Produce equip-
ment anything to start a new farm market. Email
or call Jen Batchelder 610-721-3297, Hillside-
farm13@aol.com
PRODUCERS WANTED: Farmers to participate
in the 2nd season of the Boyertown Farmers
Market, located in Berks County. The season
will run from June till November and all farmers
must be the original grower or creator of the
product they are selling. Contact Market Man-
ager, Bryan McDonald at 610-369-3054 or by
email at farmmanager@boyertownpa.org.
WANTED — Bees for beginners. Email Livin-
DreamsFarm@gmail.com.
WANTED — Organic produce to feed 24 fami-
lies grown within 100 miles of us and delivered
weekly (on Wednesdays) to Mountain Lakes,
NJ. We are at the intersection of Route 80 and
287. Please phone 973-335-4469 or email Fruit-
Lady@MountainLakesOrganic.com.
WANTED — Looking for frizzle or cochin chicks,
preferably females if possible. For a small hobby
farm, only want four of each. Need to be within
two hours of State College, will pick up. Contact
Katie, 814-360-5458 or kak280@hotmail.com.
LAND WANTED — Family in search of 5 to 20
acres of farmland or small farm with a fixer-
upper. Reasonably priced. Within two hours
from Pittsburgh. Please contact Cindy Totino
@412-882-2799 or cindytotino@yahoo.com.
NOTE TO OUR READERS
Due to print space constraints, full listings
of classified and employment ads are
available online at www.pasafarming.org.
In addition to those listings, there is also
complete information on:
• PASA’s Intern Board announcements
• Complete calendar details
• Up to date event registration details
Classified ad listings in the newsletter are
a free service to PASA members. For
details or to submit an ad, contact Michele
Gauger at PASA headquarters, 814-349-
9856 or michele@pasafarming.org
Calendar
June
Jun 15 Father’s Day BBQ, Frecon Farms,
510 South Reading Avenue, Boyertown
PA. Frecon’s will fire up the grills and
smokers and allow visitors choose from
our selection of locally sourced beef and
chicken, wild Alaskan salmon, marinades,
sauces and gourmet foods to create the
perfect summer BBQ for dad on Father’s
Day. Visit www.freconfarms.com.
Jun 15 Spinning Wheel Class, Steam Val-
ley Fiber Farm, Trout Run PA. 10am–4pm.
$75 includes lunch. To register for a class,
please send $10.00 non-refundable
deposit to: Steam Valley Fiber Farm, 2304
Steam Valley Road, Trout Run, PA 17771.
Or call Phylleri Ball at 570-998-2221,
email: svmfiber@uplink.net.
Jun 22 Regional Potluck Gathering host-
ed by Pennypack Farm in Horsham,
Montgomery Co., PA. Visit www.penny-
packfarm.org.
July
Jul 6 Dyeing Wool Workshop, Steam Val-
ley Fiber Farm, Trout Run, PA. 10am–4pm.
$75 includes lunch. Contact Phylleri Ball
at 570-998-2221 or svmfiber@uplink.net.
Jul 7–11 Sustainable Health & the Class-
room Workshop, 9am–4pm, Quiet Creek
Herb Farm & School of Country Living in
Brookville, Pennsylvania, Jefferson Coun-
ty. Sponsored by Clarion University. Cre-
ate a vision for sustainable health in your
home and classroom by reducing stress
through yoga, preparing/eating nutrition-
ally-dense whole foods, strolling in the
woods wild crafting plants, and growing
herbs, vegetables, flowers, and fruits.
Cost is $200 (includes all materials and
luncheons). Contact Claire and Rusty
Orner, 814-849-9662, quietcreek@wind-
stream.net or visit www.quietcreekherb-
farm.com.
Jul 12 Polyface Farm Field Day at Joel
Salatin’s Farm, Swoope VA, sponsored by
Acres USA. Visit www.acresusa.com or
call 1-800-355-5313 for more information.
Jul 26 PASA Western Region Summer
Farm Tour. For more information contact
Julie Inman, julie@pasafarming.org or call
412-697-0411.
Jul 30 Natural Dyeing Workshop, Steam
Valley Fiber Farm, 9am-4pm. $75 includes
lunch. Contact Phylleri Ball at 570-998-
2221, svmfiber@uplink.net.
Jul 30 Grazing Tour at Rocky Top Farm —
Bill & Barb Miller, Westfield PA. The
Miller’s run a small farm on the top of a
mountain in Northern Tioga County. They
have developed a pastured poultry opera-
tion from chick to crock-pot. Contact
Andrea Boyce, Tioga County Conserva-
tion District at 570-724-1801 ext. 110.
August
Aug 2–3 Peach Festival, Frecon Farms,
510 South Reading Avenue, Boyertown
PA. Don’t miss our Peach Festival featur-
ing cooking demonstrations, recipe con-
tests, live music, children’s activities and
food tasting to get everyone in the har-
vest spirit. Local artisans will share their
very best foods and crafts and the sea-
son’s best produce will be available. Visit
www.freconfarms.com
Aug 3 First PASA Grass-fed Beef
Challenge Cook-Off, Lehigh Co. PA. Join
us for this judged cook-off and tasting.
Contact PASA headquarters or visit
www.pasafarming.org.
Aug 19–21 Ag Progress Days, Rock
Springs PA. Free admission & parking.
Visit apd.psu.edu or call 814-865-2081.
September
Sept 6 Pick Your Own Kickoff Weekend,
Frecon Farms, 510 South Reading Avenue,
Boyertown PA. Spend a day outside,
enjoying the countryside, hand selecting
fruit from our orchard! Pick Your Own will
run from September 6 through October
18 featuring all varieties of Frecon apples,
red fall raspberries, pears and pumpkins
nestled throughout the orchard. Visit
www.freconfarms.com.
Sept 19–21 Pennsylvania Renewable Ener-
gy & Sustainable Living Festival, Kempton
Community Center Grounds, Kempton
PA. Includes a PASA sponsored farmers’
market tent, interested PASA member
vendors can contact Michele Gauger,
michele@pasafarming.org or 814-349-
9856 to reserve a spot. Visit www.paen-
ergyfest.com.
26
Sept 21 Harvest Celebration Benefit Din-
ner — The Food Event of the Season! A
gustatory celebration with proceeds ben-
efiting PASA’s Annual Fund. Hilton Harris-
burg. Stay tuned for more details or
contact Lauren Smith at PASA headquar-
ters for more information.
Sept 21 Bike Fresh Bike Local. This event
features 25, 50 and 75 mile routes
through the beautiful landscapes of rural
Chester County. The ride begins and ends
at Victory Brewing in Downingtown. $35
advance registration includes tee shirt,
road snacks, and a post-ride meal of local
foods and Victory brews! Proceeds bene-
fit PASA. Contact PASA SE Regional
Director Marilyn Anthony at
marilyn@pasafarming.org.
Sept 26 PASA Harvest Dinner at Long-
wood Gardens. Join us for a joyous cele-
bration of local foods at the premier
horticultural center in America. Seating is
limited, so please reserve early. $150 per
person. To reserve your place or a table
for 8, contact PASA SE Regional Director
Marilyn Anthony at marilyn@pasafarm-
ing.org.
October
Oct 1 Grazing tour at KTS Farms — Kress
& Tammy Simpson, Mansfield PA. Kress
should be finishing up his first season in a
new expanded parlor facility. The trials
and tribulations of this 3rd generation
(probably more) dairyman will be high-
lighted at this walk as only Kress can do!
For more information and directions,
please contact Andrea Boyce at the Tioga
County Conservation District at 570-
724-1801 ext. 110.
Oct 4 Frecon Farms Harvest Festival, Fre-
con Farms, 510 South Reading Avenue,
Boyertown PA. For more details visit
www.freconfarms.com
Oct 4–8 Community Food Security Coali-
tion 12th Annual Conference, Philadelphia
PA & Cherry Hill, NJ. Visit www.foodsecu-
rity.org for details.
February 2009
Feb 5–7 PASA’s 18th Annual Farming for
the Future Conference, Penn Stater Confer-
ence Center, State College PA
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

Benefits of Membership Lifetime Memberships &

As a member you will receive: Permanent Business Partners
• A subscription to our bimonthly, Passages newsletter Contributions for Lifetime Memberships & Permanent Business Part-
nerships will be managed with care, sustaining both the ongoing
• A membership directory for networking membership as well as the long-term future of PASA. There are few
things a member or business could do to symbolize their lifelong com-
• Discounted admission to our annual conference mitment to sustainability than to place such confidence in the value
and viability of PASA itself.
• Discounted admission to our annual field day series $ 1,200
Sustaining Lifetime Member
• Invitations to other special events, such as our Please complete the Family/Farm Membership field at lower left

Harvest Dinners
Permanent Business Partner $ 3,000
• Free classified ad and discounted display advertising Please complete the Nonprofit/Business Membership field at lower left

in Passages
SUBTOTAL $
• Voting privileges
• The satisfaction of knowing that you are helping
sustain agriculture

Become a PASA Member Gift Membership

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

City State Family/Farm $ 60

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

E-mail Address

City
Web Address

State ZIP+4

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

How did you learn about PASA:

PASA Membership Levels

Payment SUBTOTALS
Student $ 15 $
Individual $ 45
CONTRIBUTIONS
Family/Farm Please complete field below $ 60 PASA is a registered 501 (C) 3 organization and contributions are tax exempt.

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

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

Nonprofit Please complete field below $ 100 Check Make check payable to PASA Total amount due
Business Please complete field below $ 150 Credit Card Complete below $
Please list up to two additional people associated with your business to receive individ-
ual membership privileges. Card No.

Exp. Date
VISA MasterCard Discover
SUBTOTAL $ Cardholder Name

Signature

27
 2008 June
n June TBA:
Field Day Calendar 10am–3pm
Garlic, Herbs and
Value-Added Marketing
Burdock Creek Gardens
Montrose, Susquehanna County
$15 PASA members, $25 others
July
n July 10
Thursday, 10am–3pm
Disease & Insect Management
for Small Fruits and Brambles
Penn State Landisville Research
Additional & Extension Center
events are being Lancaster County
scheduled as of $15 PASA members, $25 others
n July 17
press time
Thursday, 10am–3pm
Greenhouse Production:
Look for the complete guide in July! Heating, Hydroponics, and IPM
TBD, Potter County
Additional events are being scheduled as of press time and a complete $15 PASA members, $25 others
field day calendar will be mailed to members in early July. Event listings
n July TBA:
and registration information are available at www.pasafarming.org.
6pm–8pm
PASA Meals
We know that some of the best ideas exchanged at a field day hap-
pen over lunch or refreshments. PASA is proud to be working with
Twilight Meeting Cucurbit
Pest On Farm Research
some wonderful caterers and farmers this summer to offer delec-
table meals with local ingredients as much as possible at our
events. Remember that lunch is guaranteed only for those who August
n August 3
pre-register.
Attention Educators Sunday, 1pm–4pm
Act 48 professional development credit is available for qualified Grass-fed, Grass-finished Beef
teachers at any PASA educational event including field days, Challenge Cook-off
intensive learning programs, and the Farming for the Future con- Glasbern Inn
ference. Teachers can find the Act 48 forms online at Fogelsville, Lehigh County
www.pasafarming.org/programs/farm_based.htm or contact $15 PASA members, $25 others
n August 12
Rachel Schaal at PASA headquarters.
Wanted: Field Day Reporters Tuesday, 10am–3pm
Receive a free field day registration in return for writing a full Farm Scale Composting at
report on the field day you attend. Limit one reporter per The Rodale Institute
event, one event per reporter. Offer does not apply to spe- The Rodale Institute
cial events or intensive learning programs. Contact Rachel Kutztown, Lehigh County
Schaal at PASA headquarters. $15 PASA members, $25 others
Pennsylvania
Association for
Sustainable Agriculture
PO Box 419 • Millheim, PA 16854-0419
August cont.
n August 26
Tuesday, 10am–3pm
Incorporating Value-Added
Goat Dairy into a Diversified
Farm Business
Paradise Gardens & Farm
Reynoldsville, Jefferson County
$15 PASA members, $25 others
September
n September 16
Tuesday, 10am–3pm
IPM Strategies, Compost
Tour and Pollinator Research
Dickinson College Farm
Carlisle, Cumberland County
$15 PASA members, $25 others
n September 27
Saturday, 10am–3pm
On-Farm Pastured Poultry
Processing and Rotational
Grazing Livestock
Henry Family Farms
Bessemer, Lawrence County
$15 PASA members, $25 others
October
n October 13
Monday, 10am–4pm
Informal Small Group Tour
for Interns with the Nordells
Beech Grove Farm
Trout Run, Lycoming County
$20 all participants
n October 18
Saturday, 10am–4pm
Intensive Learning Program:
Home Cheesemaking: Hands-On
Workshop for Beginners
Quiet Creek Herb Farm
Brookville, Jefferson County
Non Profit Org.
U.S. Postage
PAID
State College, PA
Permit No. 213