Passages

Sustainable Food and Farming Systems

Newsletter of the
Pennsylvania
Association
for Sustainable
Agriculture

Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond
Number 67 July/August 2007

Small Ruminant
Field Day Visits
Two Neighboring
Farms
By Meghan Coil,
PASA Member Field Day Reporter

P ainted Hand Farm in Newburg, PA

(Cumberland Co.) is home to Sandra
Kay Miller and Ralph Jones, their daughter
Jessica, a few head of cattle, pastured
turkeys, a pair of Great Pyrenees guard
dogs, one Tibetan yak (her days are num-
bered), and seventy-two Boer meat goats —
the main focus of PASA’s recent field day.
Sandra displayed a carefully designed
network of fences that streamlines her rota-
tional grazing practices for the Boer herd.
First of all, her permanent high-tensile
fences are thoughtfully inset 10 feet or so
from the perimeter, which allows a vehicle
to pass on either side of the fence. She can
also place temporary fencing along the road
or other boundary and allow goats to
browse along the fence’s outer side.
By rotating her goats frequently through
small paddocks (as opposed to less frequent
rotation over larger areas) Sandra improves
the rate of weight gain in the herd, decreas-
es spread of parasitic worms, and allows
just-pastured areas to rest and regenerate for
45–60 days before being grazed again.
Moving the herd frequently is easy since
Sandra trained her goats to follow the
sound of a bell! continued page 3

SPECIAL SUMMER EDITION

Resources for Small Farmers
see page 12
 Pennsylvania Association
July/August 2007
for Sustainable Agriculture
1 Small Ruminant Field Day Visits
114 West Main Street
Two Neighboring Farms
P.O. Box 419
Millheim PA 16854 4 Director’s Corner
Phone: (814) 349-9856 • Fax: (814) 349-9840
Website: www.pasafarming.org 5 President’s Corner
Passages STAFF & OFFICE 6 Regional Marketing
Staff Editor: Michele Gauger
Layout: C Factor 7 Conference/Fundraising Update
Advertising Sales: Michele Gauger,
PASA office, michele@pasafarming.org 8 Membership Update

BOARD OF DIRECTORS 9 Membership Form

President: Kim Seeley, Bradford County
Vice President: Brian Moyer, Berks County 10 Business Member Profile:
Secretary: Mary Barbercheck, Centre County McGeary Organics
Treasurer: Louise Schorn Smith, Chester County
David Bingaman, Dauphin County 11 Advice for Protecting Bees Cover story, Small Ruminants
Jennifer Halpin, Cumberland County
Mena Hautau, Berks County 13 Special Advertising Section
John Hopkins, Columbia County
John Jamison, Westmoreland County
27 Editor’s Corner: The Grapevine Page 11, Advice for Protecting Bees
Don Kretschmann, Beaver County
28 Classified Ads
Jeff Mattocks, Dauphin County
Patti Olenick, Dauphin County 30 Calendar
Rita Resick, Somerset County
Anthony Rodale, Berks County
Jim Travis, Adams County
At-Large Board Member
Jamie Moore, Allegheny County

PASA STAFF
Headquarters
Brian Snyder
Executive Director
brian@pasafarming.org
Lauren Smith
Director of Development
lauren@pasafarming.org
Heather House
Director of Educational Outreach
heather@pasafarming.org
Allison Shauger
Educational Outreach Assistant
allison@pasafarming.org Passages July/August 2007 Contributors
Michele Gauger Contributing writers & photographers: Meghan Coil, Maryann Frazier, Chris Fullerton, Donald Gibbon, Mena
Director of Membership & Research Assistant Hautau, Laurel Hoffman, Heather House, Eric Klinedinst, Gayle Morrow, Kim Seeley, Allison Shauger, Lauren Smith,
michele@pasafarming.org Brian Snyder.
Brandi Marks
Office Coordinator/Bookkeeper PASA’s Mission is… PASA in the News
brandi@pasafarming.org Promoting profitable farms which produce Have you seen articles about PASA in your local news-
healthy food for all people while respecting the papers or other media? PASA is active across the state,
Western Regional Office
natural environment. and we’d love to know what coverage we are getting
Phone: 412-697-0411
PASA is an organization as diverse as the Pennsylvania in your area. Please clip any articles you see on PASA
David Eson
Director of Western Programs landscape. We are seasoned farmers who know that and mail them to our Millheim headquarters to the
david@pasafarming.org sustainability is not only a concept, but a way of life. attention of Office Coordinator Brandi Marks.
We are new farmers looking for the fulfillment of land
Chris Fullerton
Director of Consumer Division stewardship. We are students and other consumers, Do you have a great
chris@pasafarming.org anxious to understand our food systems and the
article idea for Passages?
Julie Speicher choices that must be made. We are families and chil-
Want to share a farming practice with members? We’d
Marketing Manager dren, who hold the future of farming in our hands.This
love to hear from you. Please contact the newsletter
julie@pasafarming.org is an organization that is growing in its voice on behalf
staff at newsletter@pasafarming.org.
Sarah Young of farmers in Pennsylvania and beyond. Our mission is
Program Assistant achieved, one voice, one farm, one strengthened com- Deadline for September/October 2007 Issue:
sarah@pasafarming.org munity at a time. August 28, 2007

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

2
Small Ruminants which is also described in more detail in advantage of electronet (rigid vertical
her article mentioned above. Demand is strands) over tension net (no rigid
continued from page 1
highest at the end of the Muslim holiday strands, very tangle-prone). She and
Eid, which calls for feasting on an Barry set up their temporary fences at the
In addition to grass pastures, Painted “unblemished ram,” so be sure the animal beginning of the grazing season so that
Hand Farm includes wooded and brushy has his horns and has not been castrated. the sheep can spend about 3 days in each
areas, which provide the herd with Because of customer demand for the paddock of the 5-acre pasture. Linda
browsing forage, while the herd provides whole animal, including many parts that confessed to having made the mistake of
the farm with weed control. Sandra men- American butchers traditionally discard, overgrazing early on and learned how dif-
tioned that a nutrient test revealed 28% Sandra finds it better to bypass the butch- ficult it was to re-grow the pasture. The
protein content in poison ivy and 30% er shop, sell the whole animal to the cus- Singleys distributed a “Ruminant Startup
protein content for chickweed! Another tomer and let them butcher it on their Basic Checklist,” which they compiled
benefit of wooded pastures is that ever- own terms. themselves for the benefit of those start-
greens provide a shady retreat in the sum- Another way the herd profits the farm ing a ruminant operation. In spite of its
mer and decrease snow cover in winter. is through “prescribed grazing.” This name, the checklist is exhaustive and
Given the statistic that 10% of a practice began in the wildfire-prone belies many a lesson perhaps learned the
herd carries 90% of the worm load, West, where goats are hired to mow hard way, but given out freely! Item #1:
identifying and treating infected goats brushy areas and decrease fire hazard. “Check land regulations, past uses and
is very important. To identify infected Here in the Northeast, prescribed grazing history.” Item #4: “Call anyone you think
animals, Sandra endorsed the use of is useful for poison ivy control and for can offer guidance, good advice, coffee,
both the FAMACHA and clear vision.” Item #35:
method (anemia chart), “Check spare time and
which gauges blood flow sense of humor to ensure
to eyelids to measure worm they are both available.”
load, and a sugar water Representatives from
flotation which draws the Cumberland County Con-
worms from manure, servation District and the
allowing the farmer to view USDA Natural Resources
them in a drop of solution Conservation Service were
placed under a microscope. on hand to discuss the Pro-
Because worms in the Mid- ject Grass program (www.
west are now resistant to 3 paprojectgrass.org), which
of the 5 classes of chemical offers many resources to
worm treatments, judicious assist farmers interested in
and focused application of developing or enhancing
these treatments is all the their rotational grazing sys-
more key. tems. For example, Bearlin
A quick message on buy- Acres received financial
ing stock: beware of cheap Jessica Jones of Painted Hand Farm and her Boer goat, Cinderella, demonstrate how assistance with their fenc-
thoroughbreds. According their home-made milking stanchion is used for regular goat maintenance such as ing. Suzette Brought Traux,
to Sandra, many thorough- trimming feet, vaccinations, worming, body scoring and more. the Southcentral Project
bred animals that are marketed as breed- mowing environmentally sensitive areas Grass representative, demonstrated how
ing stock have serious defects and are that don’t tolerate heavy machinery. to measure grass height (of several
better suited for roasting than for breed- In the afternoon we visited Bearlin types of grasses) after grazing to ensure
ing. If raising meat goats, it is not neces- Acres just down the road in Shippens- that adequate nutrient reserves remained
sary for your whole herd to be burg. Operated by Linda and Barry Sin- for the plant to replenish itself. She
thoroughbred — in fact, Sandra has gley (along with daughter Courtney), measured the pasture with a tool devel-
noticed that Boer/Nubian crosses seem to Bearlin Acres has grown from the original oped by Project Grass and its affiliates,
be better mothers and have larger, faster- 3 sheep and 2 goats intended for a Cash- which field day participants were then
growing kids, healthier feet, and some mere operation to the current 22 sheep, able to take home.
parasite resistance. But a high-quality alpaca, and several goats, which provide Farmers at both Bearlin Acres and
breeding buck is a worthwhile invest- fiber and meat for sale along with natural Painted Hand Farm stressed the impor-
ment. (Sandra’s May/June 2007 Passages soaps produced on the farm. tance of sharing information and being in
article “Adding Value with Meat Goats” As in the morning, pasture manage- touch with neighbors and fellow farmers.
offers detailed and specific guidelines for ment and rotational grazing were the top- Field day participants benefited from see-
choosing healthy breeding stock.) ics of interest. Linda quite good- ing two different ways to manage and
The ethnic market provides most of humoredly discussed the aggravation of market small ruminants and left with
the business for Sandra’s meat goats, tangled fence netting and showed the new grazing ideas to chew on. n

3
Director’s Corner
What I Would
Have Said at “Ag In
The Classroom”
By Brian Snyder, Executive Director
A
few months ago, not long after
our conference in February, I was
asked to make a presentation at
the annual Ag In The Classroom (AITC)
program that is held each summer in
State College. I was not so much flattered
as surprised by this request, especially
since it came from the program’s sponsor,
the Pennsylvania Farm Bureau.
For anyone who may not already
know, PASA has had a rocky relationship
with Farm Bureau over the years, and
never so much as in the immediate after-
math of our conference this year. Never-
theless, I took this request as a peace
offering and began to think about some
of the things I would say in my speech. I
had been asked to talk about the impor-
tance of critical thinking in agriculture
today.
Everything was going along fine until
just a little less than two weeks before my
scheduled appearance at AITC, when I
abruptly received a message saying that
my services were no longer required. The
process that resulted in this series of
events was never explained to my satisfac-
tion, but it did raise some interesting
questions about, well, the importance of
critical thinking in agriculture today.
So my objective has become to pre-
serve and report here some of the think-
ing I did with the errant assumption that
it would be delivered to a group of inter-
ested school teachers. Only now my
thoughts are tempered with a bit of
annoyance and a growing concern that
things may even be worse than I thought.
Simply put, I’m very concerned that
critical thinking of any kind is on its way
out of style in our nation’s schools. Time
was, “back in the day” as they say, when
my friends and I learned how to think
critically at school, then came home and
amazed (or horrified) our parents with
our new insights. Nowadays it seems to
happen more often the other way
around...innovation happens, if any-
where, at home, to the amazement and
sometimes dismay of many teachers.
Food and agriculture provide some of
the best examples of how this shift has
occurred. For instance, my own kids
could immediately see through the efforts
at their schools to improve “nutrition” by
replacing whole milk with a syrupy sub-
stitute sporting artificial flavors and col-
oring to boot. And they can see on their
way to school how agriculture has
changed as well, with the first rite of
spring in many fields being, not the
greening, but the browning of the land
with that fresh coating of glyphosate or
some other chemical.
The kids ask about this kind of stuff,
and a concerned parent can only wonder
what answers await them at school. Is
anyone there really thinking critically
about any of this? Is anyone teaching
them to think their way to a better world,
or merely to accept the status quo as the
best we can hope for?
I know there are many exceptions, but
am afraid the predominant answer to my
questions is a resounding “No!” because
we can see the same trend prevailing in
our national political discussions, the
media, civic organizations and even in
our churches. In my experience, it’s as
though too much thought of any kind is
enough to raise the suspicions of those
around you — “Back awaaay from the
thinker!” you can imagine them saying.
But I’m not giving up just yet on our
efforts at PASA to bring a little critical
thinking into agriculture, or into our
society in general, and I’m certainly not
ready to give up on the innate ability of
children to see through the antics of their
elders. So, for those teachers, students or
whomever that would choose to think
4
critically about things, here’s a laundry
list of topics for you to muse over:
• With some studies showing that organ-
ic farming can, over the long haul, pro-
vide better yields and higher profits as
compared to conventional methods,
why do we not see massive amounts of
federal and state funding going to pro-
vide even more research along these
lines and support for farmers transition-
ing to organic?
• Why is a farmer considered more inno-
vative if he/she uses bigger equipment
and more synthetic inputs to get the job
done?
• With all the clear advantages available
to the environment, the cows, con-
sumers and farmers themselves for
using rotational grazing systems, why
do we not see more high-level encour-
agement for grass-based dairy farming
in Pennsylvania?
• Why are we falling all over ourselves in
this country to replace one drug we are
addicted to (crude oil) with another
(ethanol) rather than addressing the
underlying disease?
• Why does our society seem to care more
about the levels of fats vs. carbohydrates
in our diets, rather than the actual
nutrient density (nutritional units per
calorie) of food produced in different
ways?
• If American farmers are truly the reason
why people in more populous nations
are not starving, then why do we
import so much food from China and
other rather populous countries?
• Why are Pennsylvania consumers gen-
erally ignored as the most natural and
readily available solution to keeping
Pennsylvania farmers profitable and on
the land?
• Why is critical thinking in general often
considered a threat to the agricultural
community rather than its surest path-
way to future health and prosperity?
These are just some things I drive
around thinking about all the time, and
I’m proud to say my kids think about
them as well. The question is, will kids
ever get to consider these and other
important issues if they do not happen to
grow up in a household that encourages
critical thinking? n
PASA Board Perspective
Risks of Modern
Agriculture
By Kim Seeley, Board President
W
hy do I farm the way I do?
After hearing stories lately of
farm accidents and the poi-
soning of a family whose health has been
severely threatened by pesticide use, I am
compelled to tell my family’s story again.
Years ago my oldest son, Shon, was
following me on a day we were planting
corn. He had a friend with him and the
two of them were playing farmer! I was
busy checking the corn planter and mak-
ing adjustments. Next, I would fill the
seed and fertilizer boxes. Lastly I intend-
ed to add the insecticide powder to the
recently purchased Gandy applicators,
which I had assured my father, would
take us to the next level of corn produc-
tion. Those pesky cutworms hadn’t heard
the last of me!
As the last box was filled with the pret-
ty pink powder, (so sweet smelling, it
begged to be touched) I would head to
the field. The boys were playing as I
headed into the barn to put away the var-
ious bags. I was only gone a moment, but
when I returned I saw Shon and his
friend opening the insecticide hopper,
ready to dip there hands into the pink
poison. I was horrified with thoughts of
“what if I had been gone a minute
longer?” This tragedy was prevented but
what about next time? I was a fully
licensed pesticide applicator, so the logi-
cal, “educated” side of me said; this stuff
needs to be locked up all the time.
As I planted the field, my mind
churned out details of more elaborate
safety measures. A locked room on the
farm for all chemicals…no children
allowed in the dangerous areas…dispos-
able clothing for me. I got home and
shared the story with Ann and decided to
count my blessings that my son was safe
in his bed not a hospital bed.
The next day brought more thoughts
about the previous days’ stress. What if
someone forgets to lock the room? If this
stuff is so dangerous that I need special
clothing, what makes it safe to add water
and spray it from hedgerow to hedgerow
amongst our many plentiful drinking
water springs? Oh, to have a copy of San-
dra Steingraber’s Living Downstream to
read as a young farmer. My innocence
and ego probably weren’t ready!
As a young farmer I was intent on
using the latest technology. I hosted seed
plot demos on our farm. I studied all the
latest from the crop management experts.
The cutworms were my nemesis every
year or so I thought! I wanted to help
other farmers solve this problem, so I
contacted the company who made the
latest in chemicals and insecticides and
offered to do chemical testing on our seed
plots. I was in the middle of this arrange-
ment when the scare had happened.
The planting window is narrow and I
would have to solve all of these dangerous
conditions before next year…my son
wouldn’t be able to be with me until these
issues were solved. The season progressed,
we studied the field and the various
strips. Harvest season came and I was
excited to learn how successful my Gandy
applicators had been with increasing my
corn yield. We hand picked the ears —
what? The treated rows didn’t out yield
the controls. I had wasted my money, my
time and almost poisoned my son.
Several years would pass, when a
friend who helped us on the farm, sensed
that I wasn’t satisfied with the way our
farm was progressing. Our stress levels
were high, our cow health wasn’t improv-
ing, and we weren’t making any money.
He encouraged me to go to a meeting
with him about cleaning up the Chesa-
peake Bay. That meeting would forever
change my life as a farmer. There was a
panel discussion by 4 farmers who had
5
followed the same rules of farming as
described in the text books I studied in
college. Three of the farmers were farm-
ing identically in crop and animal man-
agement. The young Amish farmer on
the panel had been following the same
path, until he too had a scare with his
children. He quietly told his story to the
crowd. How he changed his farming
practices that very day, he started to actu-
ally make more money or more exactly,
he spent less money on inputs and kept
more of his milk check.
That day was also the day we picked
up a flyer advertising a new ag organiza-
tion in the state called PASA. We drove
home engaged in conversations that
would forever change the way I looked at
our farm. I learned that your children
should be able to follow the farmer. I
learned that natural, organic farming
improves your quality of life on the farm.
I learned why I needed to join this radi-
cal new group called PASA.
I wanted to share this story, because I
recently heard a young family that moved
to central Pennsylvania became ill by pes-
ticide drift from the fields near their
property. They have fallen victim to the
dark side of modern food production.
The farmer is a victim as well, being a
pawn in an increasingly dangerous chem-
ical chess game. We live with increased
security every day to protect ourselves
from foreign terrorists, while we smugly
condone legal poisoning of our soils, our
watersheds and ultimately our children.
The family has tried all legal channels
and asked for help from Farm Aid and
PASA to tell the story, so other innocent
families may be warned about the dan-
gers.
Farmers, my story is true. I am here to
tell you, we are the canaries in the mine
shaft. Farm men and women are leading
indicators for many cancers. If your farm
is struggling, financially and spiritually,
you may want to change your farming
practices. Do it for your families’ sake.
Start today. PASA is here to help, attend
a field day or conference.
Country and city neighbors, do you
want healthier food? Help farmers. I ask
for your help to support PASA by becom-
ing a member. We all need each other to
fight the good fight. The chess game isn’t
over. If we don’t save our farmers, we can’t
have society as we want it to be. n
Regional Marketing
SOUTHCENTRAL REGION
Bloomin’ in the Borough
By Dr. Eric Klinedinst
Big things are happening in our small
town. Carlisle is currently undergoing a
reinvigoration. Many of our historic
buildings in the business district are get-
ting a facelift, new businesses are moving
in, current businesses are growing, col-
leges are expanding and residents are
choosing to relocate into the downtown
district. The borough is reestablishing a
sense of community and farmers are
helping to lead the charge.
In September of this year, the newly
formed nonprofit, Carlisle Central Farm-
ers’ Market (CCFM) will open its doors
for business in downtown Carlisle. With-
in walking distance for over 9,000 resi-
dents and employees, the market will not
only be a year-round location for fresh,
local food commerce, but will create a
vibrant food experience while educating
the community about the importance of
sustainable agricultural practices.
Traditionally grower/producer mar-
kets have been seasonal. However, many
meat, cheese, and dairy producers, as well
as farmers who chose to create value-
added products will benefit by selling at a
year-round market. A portion of our
market will consist of 8–10 stand for ven-
dors or co-ops that would like to be sell-
ing products five days a week. Two-thirds
of the market will be open on more tra-
ditional Friday and Saturday schedule,
with the potential of outdoor spaces to be
added as needed. CCFM is also working
to help growers add season extension
practices on their farms. Again, this not
only helps to provide fresh, local produce
to our community but also has the poten-
tial to increase profitability. Furthermore,
we are building relationships with local
restaurants to establish a “market to chef ”
program and are working with Penn State
to investigate the potential of adding a
kitchen incubator (community commer-
cial kitchen) in or nearby the market.
This local farmers’ market project
could not be possible without the com-
mitment of the Redevelopment and
Housing Authorities of the County of
Cumberland and the private investments
of Tuckey Restorations, Inc., and 3-T
Investors. An undertaking like this
requires a passionate board of directors,
advisors, and visionary farmers.
Carlisle Central Farmers’ Market
will be a vibrant and vital market com-
munity, dedicated to sustainable market
practices, strong local economy, con-
sumer education and better health for
our extended region. If you would like to
participate as a vendor, staff member,
or volunteer, please contact Eric Kline-
dinst (eric@ericklinedinst.com 717-448-
3483) or Pat Mrkobrad (pmrkobrad@
cchra.com 717-249-0789).
SOUTHEAST REGION
Office Opening
PASA is pleased to announce we are
opening a regional office in Southeast
Pennsylvania in partnership with the
Chester County Economic Development
Council (CCEDC). Slated to open this
fall, this satellite office will strengthen the
economic and social prosperity of the
food and agriculture system in Southeast-
ern Pennsylvania by providing regional
support for PASA’s ongoing initiatives
including the Buy Fresh, Buy Local cam-
paign, educational opportunities for
farmers, and advocating for sustainable
agriculture. For more information or the
job posting for the regional director,
please visit www.pasafarming.org. Pic-
tured below at the recent press conference
(left to right) are Brian Snyder of PASA,
Conrad Olie of CCEDC, Cheryl Cook
of PA Dept. of Agriculture, Suzanne Mil-
shaw of CCEDC, Patrick O’Donnell, a
Chester County Commissioner, and
Gary Smith of CCEDC.

REGIONAL CONTACTS & DISCUSSION GROUP ADDRESSES

Discussion groups are open to PASA members only to join and discuss issues related to sustainable agriculture.
To join the group in your region, send an email to the appropriate address provided.
Western
PASAWestern-subscribe@yahoogroups.com
David Eson
NorthCentral/Eastern
412-697-0411 • david@pasafarming.org

Southeastern
PASAsoutheast-subscribe@yahoogroups.com
Brian Moyer Western
610-944-9349 • brianm22@aol.com
Mena Hautau
610-378-1327 • mmh10@psu.edu Southeastern
Southcentral
Southcentral
PASAsouthcentral-subscribe@yahoogroups.com
Julie Hurst
717-734-2082 • royjulie@pa.net Out of State discussion group addresses:
NorthCentral/Eastern States North and East of Pennsylvania
PASAnorthcentralEast-subscribe@yahoogroups.com PASAOutofStateNortheast-subscribe@yahoogroups.com
Leah Tewksbury States South and West of Pennsylvania
570-437-2620 • tewks1@aol.com PASASouthandWest-subscribe@yahoogroups.com

6
Conference/Fundraising
PASA’s 17th Annual Farming for the Future Conference
February 7–9, 2008 • State College, PA
Planning Committee support PASA at the same time. Contact
Moving Forward Michele Gauger at PASA headquarters. 2008 CONFERENCE PLANNING
COMMITTEE MEMBERS
n Arias M. Brownback Scholarship
The 2008 Conference Planning Com-
mittee consists of over 20 PASA volun- Nitya Akeroyd Julie Hurst
Fund — Formed in 2001, this scholarship
teers who lend their time to determine Robert Amsterdam Kelle Kersten
fund is designed to help youth and other
the conference theme, keynoters, contact Mary Barbercheck Tom Maurer
developing farmers attend the PASA con-
speakers for workshops, and solicit spon- Susan Beal, DVM Kim Miller
ference each year. As the scholarship fund
sors for support. Board members Mary Michele Briggs Sandra Miller
grows, so does the list of people who’ve
Barbercheck and Brian Moyer are co- Sam Cantrell Brian Moyer
gained from its support., in fact PASA
chairing the committee again this year. Melanie Dietrich Eric Noel
was able to award over 25 scholarships to
By the time you read this the committee Cochran Patti Olenic
support farmers attending the conference
will have chosen the conference theme Jim Crawford Louise Schorn Smith
last year! If you would like to donate to
and most of the workshop planning will Lisa Diefenbach Allison Shauger
this fund, send a check indicating that
be completed. Stay tuned for details on Brian Futhey
desire to PASA headquarters. Scholarship Lauren Smith
our website, www.pasafarming.org and in
applications will be accepted this fall; Donald Gibbon Crystal Smithmyer
our next edition of Passages.
more information will be posted on Jenn Halpin Brian Snyder
n Business Opportunities — Infor- www.pasafarming.org. Laurel Hoffman George Vahoviak

n Photography Exhibit — The Far-

mation packets on sponsoring, exhibit-
ing, advertising and other opportunities
connected with the conference will be
mailed in September. If you are not on
the business contact list, contact Lauren
Smith at PASA headquarters.
n Charity Auction — We are seeking
unique and useful items to auction at the
2008 conference. The Silent, Bag and
Live Auctions need a variety of items in
all price ranges. This is a terrific way to
promote your farm and business — and
mArts project will continue at the 2008
Conference, as we look at farms, farm
products, and farmers through the medi-
um of photography. The images will be
projected during the conference, rather
than hung individually, to accommodate
more images to enjoy. Not knowing
ahead of time what the population is of
photographers who would like to partici-
pate, Donald L. Gibbon, who is chairing
this activity, would like to hear from peo-
ple who think they would enter images to
be shown. At this early point, jurying and
prizes have not yet been arranged, how-
ever photographers will receive personal
credit for their work. If there are PASA
members or friends who would be willing
to help in artistic examination of the joys,
challenges, beauties, even the “downers”
of being a farmer in Pennsylvania, please
contact Don at photos@pasafarming.org
or call 412-362-8451.

BARN NEARLY HALF FULL

BY MID-JULY!
Across the commonwealth, there can be lots of
variability with the local hay crop, depending on
$185,000 — Our goal
the scattered weather fronts throughout the state. —
Some hay fields have abundance, but some farm- —
ers are looking at making emergency feed or buy- —
ing in. However in the mythical PASA haymow, we $150,000 —
are past the “summer slump” and have filled the —
barn about half way now, thanks to fundraising —
efforts that have involved our members, our board —
and staff, and some very generous companies. —
In the coming months, we will have direct con- $100,000 —
$92,000 — July 15
tacts with many in the membership. We look for- $84,691
—
May 15
ward to sharing stories of both PASA and your —
farms and families. Also coming this fall (see inside —
$58,467
back cover) we will have time to enjoy the fruits of March 15 —
our farming efforts at one of the regional fundrais-
Illustration courtesy of Phyllis Kipp

$50,000 —
ing diners.We hope many of you will consider invit- —
ing a friend to a Harvest Celebration Dinner. If you —
want to introduce someone to PASA, dinners are a —
cool way to do so!! —
0—

7
Membership Update
PASA — is YOU — our Members
It’s that time of year when farmers’
markets are bustling, fairs and festivals
are in full swing, meetings and dinners
are underway. The PASA office is
receiving many requests from our
members to attend regional events
and/or have a PASA booth in various
locations across the state. These are
great opportunities for our organiza-
tion!
PASA staff attends many events, but
we can’t attend them all. This is where
we rely on YOU, the membership.
Who better to represent PASA to new
audiences — than those who have
come together to make PASA what it is
today — a growing voice in the agri-
cultural community? Call Michele
Gauger, PASA Membership Director,
and explain your opportunity. She will
PASA is sponsoring a farmers market at this event.
Contact Michele at PASA Headquarters for details.
PASA Staff & Board
Thanks the Following Volunteers
be glad to supply you with a collection Amy Bruning
of PASA literature, newsletters and dis- April Frantz
plays as appropriate, for your event. Mary Kandray Gelenser
Beyond tabling opportunities, Gail & Brian Klock
PASA regional members are coordinat- Amy Leber
ing potlucks and other membership Sue & Tom Maurer
gatherings. As you and your regional Maryann & Dennis Mawhinney
members decide on a time, location Christine Caldara Piatos
Sandra & Ben Simmons
and format of the meeting, Michele
Angel & John VonNeida
can help promote the event to the Mary Whittam
regional members via email and post-
PASA Staff & Board Welcomes
cards. These regional meetings are
Our Newest Business Members
valuable in bringing PASA ideas for Greensgrow Farms
field day programs and conference Carlisle Central Farmers’ Market
workshops, in addition to creative The Garden Shoppe
ideas on how to increase PASA mem- Conshohocken Farmers’ Market
bership. PASA Staff & Board Welcomes
YOU — our PASA members are Our Newest Permanent Business Member
our greatest asset in representing our Kimberton Whole Foods
organization.
ADVERTISEMENT
8
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
Sustaining Lifetime Member $ 900
• 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 $ 900
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

9
Business Member Profile

McGeary Organics — flour to the people!

By Gayle Morrow descendent of the original owner) and Randy Kilpatrick,
Flour is flour, right? Wrong! If you’ve never had the manufactures and markets organic fertilizers, mineral
pleasure of using high-quality flour, you’re missing the packs for organic feeds, livestock feeds, garden/soil testing
exceptional feel of it as you knead the dough, the perhaps- kits and flour.
unexpected tenderness of a pie crust (pie crust can be tem- But, “we are primarily a grain-trading company,” says
peramental, you know), the smoothness of gravy or roux. McBride, meaning they buy and resell grain. “We are job-
And the snickerdoodles — well, more about that in a bers, not brokers,” says Poorbaugh. As the company looks
minute. for grain, they start close to home. “As local sources disap-
At McGeary Organics, they know their flour. It has pear, we go further out,” says McBride. “Further out”
been milled in the oldest continuously operating flourmill might be as far as Illinois, Michigan or the Carolinas.
in the country, since the 1750’s. The resulting flour is spe- McGeary Organics employs about 18 people. For more
cial, not only because it is organic but because, as Robert information, go to www.mcgearyorganics.com or call 1-
McBride theorizes, the mill runs slower and cooler than 800-624-3279. The company will ship flour to you, so you
conventional processing methods and the flour — either can start baking right away.
wheat or spelt — is a “finer tex-
ture overall.” The original mill Photo of the oldest, continuously
probably used a water wheel; the operating flour mill in the U.S.,
modern incarnation is electric. circa 1905.
“People come here and hug the
boss,” says McBride. “They say
they haven’t been able to make
snickerdoodles like their grandma
until they used our flour.”
McBride, whose role at
McGeary is working primarily
with fertilizer, says he likes his job
because “we’re doing something
different all the time.”
McGeary Organics, with
headquarters in Lancaster Coun-
ty, is indeed doing something dif-
ferent all the time. The company,
owned by Dave Poorbaugh (a

INTERVIEW WITH ROBERT McBRIDE
What is unique about your business?
I think we are unique in that we are very
diverse. We trade conventional as well as
organic grains, mill organic flour in a his-
toric mill, as well as manufacturing certi-
fied organic feeds and fertilizer. Being
involved in so many aspects of agriculture
gives us a unique perspective.
Why did you join PASA?
We joined PASA because we are part of
the sustainable community. Being
involved with PASA is one more oppor-
tunity to support the organic and sus-
tainable community.
How has your membership been a bene-
fit to your business?
Being a member provides us an avenue to
interact with people and organizations
that have an interest in sustainable agri-
culture. We really look forward to the
annual meetings.
What do you see as some critical issues
facing ag and ag-related businesses
today?
Currently the most critical issue is the
price of grains and ingredients. The fact
that herds can be certified faster than
fields has led to a huge deficit in organic
grain supplies. On the conventional side,
ethanol and high energy prices have led
to a great deal of instability in the mar-
kets that people are trying to deal with.
What do you see as the connection
between sustainable ag and the con-
sumer?
Consumers are hungry for something
better. They are questioning the validity
of global food processing, not just the
quality of the food, but also the ethics of
the production system. Sustainable ag
connects local consumers with local pro-
ducers with a similar beliefs. n

10

Advice for Protecting Bees
In the midst of one of the most alarm-
ing die-offs of honey bees ever docu-
mented, Penn State Entomology
Extension offers advice for beekeepers
and growers of bee pollinated crops.
The recent die-off of more than a
quarter of the country’s 2.4 million bee
colonies has left many beekeepers devas-
tated and growers wondering how they
will pollinate their crops this season. The
affliction, called Colony Collapse Disor-
der (CCD), was first discovered in
November 2006 after a Pennsylvania bee-
keeper reported that more than 50 per-
cent of his bee colonies he was
overwintering in Florida had collapsed,
meaning that the tens of thousands of
bees that are supposed to be in each hive
had simply disappeared. “Since the
beginning of the year, beekeepers from all
over the country have been reporting
unprecedented losses,” said Maryann Fra-
zier, apiculture extension associate in
entomology at Penn State’s College of
Agricultural Sciences.
According to Frazier, symptoms of
CCD include the sudden reduction or
disappearance of the adult bee popula-
tion without evidence of dead bees. “The
hive will contain brood pollen and honey,
with little evidence of robbing, wax moth
or small hive beetle attack.”
Researchers from Penn State, other
universities, government agencies and
other institutions formed the CCD
working group to determine what factors
are responsible for these unprecedented
colony losses. The cause of CCD is still
• Read the pesticide label and follow label
directions.
• Never use a pesticide pre-bloom, just
before bees are brought in to pollinate.
If a pesticide must be used, select one
that has a lower toxicity to bees and
apply only when bees are not foraging,
preferably late evening.
• Do not apply pesticides post-bloom
until after the bees have been removed
from the crop.
• Avoid applications on a non-blooming
crop if there is a risk of drift onto
blooming crops and weeds while bees
are in the area. If a spray must be
applied, use the least toxic materials and
apply when bees are not foraging.
• In the pre-bloom period, avoid the use
largely a mystery with several factors such of pesticides that are long-lived in or on
as a compromised immune system, poor the plant, such as some of the systemic
nutrition, parasites, new viral or fungal pesticides.
diseases and chemical contamination
being investigated. Researchers have col- • Protect water sources from contamina-
lected samples in several states and have tion of pesticides. Provide bees a clean
begun doing bee autopsies, chemical, and source of water close to colony loca-
genetic analysis and say that a definitive tions.
answer for CCD could be months away Growers should be prepared to cope
Until there are answers, Frazier recom- with a potential shortage of pollination
mends a precautionary strategy on the services and plan well ahead. Frazier says
part of beekeepers and growers in need of “If growers have an existing contract or
pollination services to reduce bee expo- relationship with a beekeeper, they
sure to parasites, diseases and chemicals. should contact that beekeeper as soon as
“Chemicals include those being used possible to ascertain if the colonies they
within the hive for mite and disease con-
are counting on will be available.”
trol as well as pesticides used on crops
For more information on honey bees
that may inadvertently find their way
and CCD, visit the Mid-Atlantic Apicul-
into hives,” Frazier explains.
ture Research and Extension Consortium
• Know the pesticides you are using Web site at www.ento.psu.edu/
and their toxicity to bees (do not MAAREC/ColonyCollapseDisorder.htm
depend on a third party to provide this l. You may also contact Frazier at 814-
865 4621 or e-mail mxt15@psu.edu. n
information).
ADVERTISEMENT
Hungry Parasites,
Predators on Patrol
Use Biocontrol in the Field to Control:
Corn Borer, Mexican Bean Beetle, Manure Flies
Use Biocontrol in the Greenhouse to Control:
Aphids, Whiteflies, Spider Mites, Thrips, Fungus Gnats
IPM Laboratories, Inc.
www.ipmlabs.com • ipmlabs@baldcom.net
Phone: (315) 497-2063
Healthy Beneficials Guaranteed
11
 ADVERTISEMENT

Special Advertising Section

For this special summer issue of Passages we offered
our PASA business members a chance to advertise
their products and services they offer to smaller pro-
ducers. We hope this special feature will be helpful for
our members to get to know the businesses that sup-
port PASA and for the businesses to also forge new
partnerships with their customers. Check out pages
13–26 to learn more!

PASA staff and board would like to thank

the following companies for helping us
with this new endeavor:
• Agri-Service LLC
• Bakewell Reproductive Center LLC
Got Compaction? • BCS America
Try “Bio-Drilling” with Forage Radishes • Dairyland Sales and Service Inc.
The new kid on the block — A cover crop
that helps alleviate tight soils naturally! • Emma’s Food For Life
• Great for making a transition to no-till • Fertrell Company
• Planting window — late summer • Harris Seeds
• Can be grazed
• Outstanding winter weed control • Leona Meat Plant
• Nutrient pump — will scavenge other nutrients deep in • Natural Dairy Products Corp.
soil profile
• Organic Valley/CROPP
Early Cover Hairy Vetch
• Pennsylvania Certified Organic
Natural N Production
Weed Suppression • Poultry Man LLC
Soil Builder
• Smucker’s Specialty Meats
• Will add up to 150 lbs. N per acre, readily available to a
succeeding crop • Solair Energy Inc.
• Matures 1 week earlier than most hairy vetch varieties
• Ideal companion cover crop with rye
PASA would also like to thank
• Helps build soil structure & tilth
• Can be rolled down to promote a natural weed barrier our advertorial writing staff:
• Chris Fullerton
Steve Groff Seeds
717-575-6778 • Michele Gauger
Holtwood, PA • Laurel Hoffman SPECIAL ADVERTIS
ING SECTION

www.cedarmeadowfarm.com
• Heather House Looking Towards
Pennsylvania’s Energy
Future
• Allison Shauger
“Y ou just don’t talk about
conservation at the same
Latchaw heard from the
greenhouse when she called
greenhouses and energy
time.” That’s what Cindy
manufacturer of her

• Lauren Smith
to find out what advances
made in efficiency in the had been
nine years since it was installed.
hadn’t been any. “Energy There
use wasn’t on their minds
That’s why she was glad at all.”
to read about Solair Energy
PASA newsletter. Latchaw, in the
who began producing hydroponic
vegetables at her Mercer
County Fair Winds Farm
immediately got on the in 2002,
phone to Pam Denlinger,
founder and CEO. This Solair’s
initiated
Fair Winds Farm that continues an energy audit process for

If you are a business Solair Energy provided

measure energy demand
tion, and generated ideas
to this day.
equipment that Latchaw
of equipment in her farming
used to
for retrofitting her old greenhouse
opera-
Photo above: Solair Energy,
linger and installer Michael
Inc. founder and president,
Fisher at the recent PASA
Pam Den-
conserve energy. One suggestion to conference.
where heat rails are located, was to insulate the bottom
so heat is reflected inward systems for them. This makes

interested in advertising of being lost. Solair determined

a potential wind turbine,
locating solar panels on
market/auction house.
and estimated costs and
top of the packing shed
instead
the best site on the property
for
benefits of
and
Solair is currently seeking
to venture into microhydro
energy system for people
wind or the sun, a good
a great combination of services.”
customers with downhill
streams
energy. “It can be a very productive
who own this resource.
Unlike
Helping clients explore options downhill stream runs constantly the
round, so it generates electricity year-
just one of the services provided for reducing energy bills is for a comparable cost to a

in a future newsletter by Denlinger in 1995. The

ty, travels throughout the
by Solair, which was founded
company, based in Lycoming
state to service customers
able energy, energy efficiency
Coun-
with renew-
and sustainable design solutions.
tovoltaic system or small

own rewards. “All of us at

able to make a difference.
scale wind turbine.”
Being a small business owner
is always a challenge but has
Solair Energy feel good about
Business is business, but
pho-

its
being
Denlinger, who has worked always about the bottom it’s not
in the energy conservatio line. Like many PASA members, we
since 1987, founded the n field have a missionary zeal to

issue, contact Michele

company to provide energy help people, including fellow
tion services for public conserva- members and farmers, to PASA
utility programs. “It was make their corner of the world
opportunity to do something
I enjoyed
a door of sustainable place.” n a more
and believed in.” Soon opportunit
ies came
to venture into solar energy,
as Solair con-
tracted with the PA Energy
Association in

Gauger at PASA head- 2001 to offer statewide training

Renewable Energy Pilot
cultivated their own installation
perform solar water heating
for the PA
Program; then
crew
and photo-
to
voltaic installations.
Last year Solair installed

quarters. small wind systems throughout

Pam says, “I love providing
this technology. People are
find we are here — homegrown
a number of
the state.
people with
often excited to
providers of renewable , local
energy systems! I
also love being able to offer
a two-pronged
approach of reducing customers’
needs through state-of-the energy
-art energy con-
servation, and providing
renewable energy

15

12
 SPECIAL ADVERTISING SECTION

Production Manager Karl Knaub (left), and Fertrell owner Dave

Mattocks (right), discuss operations on the new Granulator.

fuel increasing, this was becoming significantly unsustainable!”

“When Fertrell put in the Granulator and began manufac-
turing my custom product, it not only saved me money, but
Fertrell made a better product — it was more dense and flowed
better!” Paul closed by saying that North Country Organics has
been working with Fertrell for nineteen years.
Another satisfied Fertrell customer is Aaron Zook of Leola,
who grows a variety of heirloom and specialty vegetables on
four acres. “A few years ago I realized my plants and fields were
in trouble. I wasn’t using the right amendments and I knew I
had to do something different. I called ATTRA (Appropriate
Technology Transfer for Rural Areas) for help, they gave me
good advice and suggested Fertrell as a place where I could pur-
chase some products. I didn’t know much about Fertrell,
although I had seen their ads. But neither my father nor any of
my neighbors were using them at the time, so I just wasn’t
sure…but I gave them a call.”
Fertrell Keeps Leading Aaron continued, “Dave Mattocks came out to my farm and
walked my fields. He got me started on a program immediate-
Edge with Unique ly. I did side-by-side trials with the other program I had been
using just to be sure. I couldn’t believe it! The fields using the
Granulator Fertrell program were greener and had better tasting vegetables!
Starting a Fertrell program is one of the best things that has
happened on my farm!” n

R
eaching their 60th anniversary this past year and being
the oldest organic fertilizer producer in the U.S. was
not enough for Dave Mattocks.
“Granulation of our fertilizer has been a life long dream, and
now it has become a reality. You see, materials which are ground
and blended to form textured particles are much more benefi-
cial for spreading and nutrient placement and that’s important
to our customers.”
Dave continued, “Our new Granulator is one-of-a-kind on
the East Coast! A driving force at Fertrell has always been the
production and distribution of high quality plant foods, but
with the Granulator ready to roll, well, we have a real advan-
tage, and we are very excited about that!” So the mood at Fer-
trell’s Bainbridge, Lancaster County plant has a new air of
anticipation.
“I will add, however,” Dave reported with a grin, “That this
project has not happened without its share of hiccups! After
two years in the making, and many dollars, we are now finally
in production and this will bring a significant advantage to the
Fertrell customer.”
Fertrell has plans to offer several granulated products — to
commercial landscapers, golf course superintendents, profes-
sional turf people, and the homeowner.
A happy customer of Fertrell’s new Granulator is North
Country Organics. “Before Fertrell had their Granulator in
production, I was forced to have my fertilizer manufactured in
Toronto,” reports owner Paul Sachs. “In fact, the Canadian
company was not able to weigh and bag my product — it was
simply shipped in bulk containers to Fertrell, who was bagging
and shipping it back to my plant in Vermont. With the cost of

13
 SPECIAL ADVERTISING SECTION

L
eona Meat Plant, based in Troy, (Bradford Co.) Pennsyl-
Quality, Service and vania, has been serving the needs of livestock producers
around the region for 44 years. It was established in

Innovation 1963, when Charles Debach fulfilled his dream of operating a

business of his own. From its humble beginning as a two-room
facility, the business expanded in 1967 to offer custom process-
ing and boneless beef to “mom and pop” grocery stores and

L
eona Meat Plant, based in Troy, (Bradford Co.) Pennsyl-
wholesale markets. In 1972 a retail store was added, which
vania, has been serving the needs of livestock producers
remains a popular stop for customers looking for a wide assort-
around the region for 44 years. It was established in
ment of meat products and other goods such as dairy products,
1963, when Charles Debach fulfilled his dream of operating a
business of his own. From its humble beginning as a two-room and more.
“Let us Cut
frozen seafood, fruits, and vegetables, bread, spaghetti sauces
facility, the business expanded in 1967 to offer custom process- Your Meat For You”
Charles passed on his invaluable knowledge and butchering
ing and boneless beef to “mom and pop” grocery stores and skills toWehis
aresons Mike
a USDA and Charles
Inspected Plant &IICertified
(Chick) whileHandler
Organic building his
wholesale markets. In 1972 a retail store was added, which business.SetToday, theCustom
to do your two sonsMeatoperate Leona Meat
Cutting, Wrapping Plant with
& Freezing
remains a popular stop for customers looking for a wide assort- eight employees. With business growing and manufacturing
Beef * Pork * Lamb & Deer
ment of meat products and other goods such as dairy products, increasingSelect
yearly, Leona has expanded its Now
services by preparing
Cuts of Certified Organic Meat Available
frozen seafood, fruits, and vegetables, bread, spaghetti sauces and packaging for private labels and has become a certified
Now Taking Orders for All Natural Grass Finished Beef!
and more. organic meat handler.
All meat cut to your specifications. Choice front, hind or halves.
Charles passed on his invaluable knowledge and butchering Mike Debach, co-owner of Leona Meat Plant, says, “About
Offering Smoking of all Cuts!
skills to his sons Mike and Charles II (Chick) while building his 70 percent of our business is vacuum packaging, which includes
We ARRANGE TRUCKING!
business. Today, the two sons operate Leona Meat Plant with a lot of private labeling. We are beginning to see more cus-
Offering Friendly Service & Quality Products
eight employees. With business growing and manufacturing tomers being conscious of where their food comes from and
At Prices You Can Afford!
increasing yearly, Leona has expanded its services by preparing how it is raised — the whole Buy Fresh, Buy Local idea.”
and packaging for private labels and has become a certified One farmerRD who#2 Leona
has beenRoad, Troy PA
working 16947
with the Leona Meat
organic meat handler. 570-297-3574 * 1-800-416-3968
Plant for over a year now is Bill Callahan, owner of Cow-a-Hen
Mike Debach, co-owner of Leona Meat Plant, says, “About Serving the(Union
Farm in Mifflinburg, Community for Over 40 Years.
Co) Pennsylvania. Bill’s 100-acre
70 percent of our business is vacuum packaging, which includes operation includes beef, is
“Quality pork,
Why turkey,
We Are Here”ducks, and geese. “I
a lot of private labeling. We are beginning to see more cus- www.leonameatplant.com and allnaturalbeefco.com
tomers being conscious of where their food comes from and
how it is raised — the whole Buy Fresh, Buy Local idea.”
One farmer who has been working with the Leona Meat About 60 percent of Bill’s sales are through direct marketing.
Plant for over a year now is Bill Callahan, owner of Cow-a-Hen “I started working with Leona because they were willing to pro-
Farm in Mifflinburg, (Union Co) Pennsylvania. Bill’s 100-acre duce a high quality produce,” says Bill. Leona Meats currently
operation includes beef, pork, turkey, ducks, and geese. “I produces hot dogs and kielbasa for Callahan, which have no
learned about Leona from Kim Seeley (PASA board president nitrates and are made with organic ingredients.
and dairy farmer), who highly recommended them,” Bill says. One of the unique aspects of Leona Meats is that they were
willing to experiment — meaning they are
Leona Meat Plant also sells all natural, grass-finished beef raised on their rich, natu- willing to work with any farmer that comes in
rally managed grass and clover pastures without any growth hormones, antibiotics or to create a customized, unique meat product.
chemicals — just as Mother Nature always intended. As Mike puts it, “In the end, if the experiment
works, everyone ultimately benefits.
“Having Leona Meats is a tremendous
asset,” says Bill. “They have met all my expec-
tations, are very timely with their production,
and it would be very hard to find another
processor to do a quality job like they do.”
“It’s nice to be needed,” says Mike. “Work-
ing with the smaller/mid-sized farmers we do,
we are thankful they see our business as a key
to their survival. It is becoming more difficult
to find USDA certified meat plants that will
work with producers to create custom prod-
ucts that their buyers are looking for. Quality
is why we are here. You can believe that you
will never be disappointed.” n

14
 SPECIAL ADVERTISING SECTION

Looking Towards
Pennsylvania’s Energy
Future

“Y
ou just don’t talk about greenhouses and energy
conservation at the same time.” That’s what Cindy
Latchaw heard from the manufacturer of her
greenhouse when she called to find out what advances had been
made in efficiency in the nine years since it was installed. There
hadn’t been any. “Energy use wasn’t on their minds at all.”
That’s why she was glad to read about Solair Energy in the
PASA newsletter. Latchaw, who began producing hydroponic
vegetables at her Mercer County Fair Winds Farm in 2002,
immediately got on the phone to Pam Denlinger, Solair’s
founder and CEO. This initiated an energy audit process for
Fair Winds Farm that continues to this day.
Solair Energy provided equipment that Latchaw used to Photo above: Solair Energy, Inc. founder and president, Pam Den-
measure energy demand of equipment in her farming opera- linger and installer Michael Fisher at the recent PASA conference.
tion, and generated ideas for retrofitting her old greenhouse to
conserve energy. One suggestion was to insulate the bottom systems for them. This makes a great combination of services.”
where heat rails are located, so heat is reflected inward instead Solair is currently seeking customers with downhill streams
of being lost. Solair determined the best site on the property for to venture into microhydro energy. “It can be a very productive
a potential wind turbine, and estimated costs and benefits of energy system for people who own this resource. Unlike the
locating solar panels on top of the packing shed and wind or the sun, a good downhill stream runs constantly year-
market/auction house. round, so it generates electricity for a comparable cost to a pho-
Helping clients explore options for reducing energy bills is tovoltaic system or small scale wind turbine.”
just one of the services provided by Solair, which was founded Being a small business owner is always a challenge but has its
by Denlinger in 1995. The company, based in Lycoming Coun- own rewards. “All of us at Solair Energy feel good about being
ty, travels throughout the state to service customers with renew- able to make a difference. Business is business, but it’s not
able energy, energy efficiency and sustainable design solutions. always about the bottom line. Like many PASA members, we
Denlinger, who has worked in the energy conservation field have a missionary zeal to help people, including fellow PASA
since 1987, founded the company to provide energy conserva- members and farmers, to make their corner of the world a more
tion services for public utility programs. “It was a door of sustainable place.” n
opportunity to do something I enjoyed
and believed in.” Soon opportunities came
to venture into solar energy, as Solair con-
tracted with the PA Energy Association in
2001 to offer statewide training for the PA
Renewable Energy Pilot Program; then
cultivated their own installation crew to
perform solar water heating and photo-
voltaic installations.
Last year Solair installed a number of
small wind systems throughout the state.
Pam says, “I love providing people with
this technology. People are often excited to
find we are here — homegrown, local
providers of renewable energy systems! I
also love being able to offer a two-pronged
approach of reducing customers’ energy
needs through state-of-the-art energy con-
servation, and providing renewable energy

15
 SPECIAL ADVERTISING SECTION
“Natural” Choice
Delivers Fresh
Advantage
R
eady to discover a wonderful new bistro in the heart of
Pennsylvania? Travel on beautiful Route 11/15 to the
quaint town of Selinsgrove and head for Emma’s Food
for Life — a fabulous new restaurant that’s all about fresh, gour-
met, and healthy cooking with local ingredients. The experi-
ence will be guaranteed scrumptious and rewarding for your
soul.
Co-owner Emma Renninger grew up on a farm, so using
farm-fresh ingredients was a “natural” choice. “I know what
raising food is all about. When you have high standards and
seek food you can trust to serve the public, then buying from
sustainable local farmers is a natural!” declared Emma.
So it’s a “natural” that many PASA farmers supply the meats,
dairy, eggs, fruits and vegetables required for the seasonal
menus. “100% of our meat is locally raised and grass-fed, and
all the poultry and eggs are pasture-raised. It’s great to know our
farmers. No concern over whether we can trust what a label or
advertisement claims!”
John Hopkins of Fork’s Farm, who supplies their chicken,
eggs, beef and pork added, “It is refreshing to work with chefs
that appreciate the difference in our food — from the taste and
flavor to the nutritional qualities because of the way our food is
grown.”
The Kelleys at White Frost Farm, who provide a consider-
able lot of the veggies, agree. “The dialog that takes place
between producer and restaurateur is rewarding; we are build-
ing relationships that in turn strengthen our local community,”
commented Kit Kelley.
(Left) Nick Charles and Emma Renninger, along with Emma’s
staff, make a visit to Kit & Cathy Kelley’s White Frost Farm in
Washingtonville. White Frost Farm supplies many vegetables to the
newly opened restaurant in Selinsgrove, PA.
16
The area’s first
natural food restaurant
with an emphasis on local,
seasonal foods.
Open Tuesday – Saturday
11:00am – 8:00pm
Emma’s Food for Life, Inc.
11 South Market Street
Selinsgrove, PA 17870
570-374-0178
emmasfoodforlife@verizon.net
Emma’s restaurant pursuits began early, when she worked as
a waitress, then line cook, and became absorbed in food service.
Her path eventually led her to Walnut Acres in Penns Creek in
1997 where she focused on product development. “I was really
excited to work at Walnut Acres. Although I was a good cook
and great baker, I wanted to understand natural foods better. I
had passion for nutrition and unprocessed foods…and Walnut
Acres taught me plenty!” Emma took that quest to new heights
recently when she graduated from the Institute for Integrative
Nutrition in June.
Emma’s partner Nick Charles added, “When affirming our
goals for this project, Emma and I knew we wanted to source
ingredients from our local farmer neighbors. We wanted to sup-
port the community that in turn will support us. Environmen-
tally also, it felt like the right thing to do.”
Emma and Nick have a quest to please the patron. “We
guarantee delicious and nutritious food, but take it a step fur-
ther too, offering our patrons vegetarian, vegan, and gluten free
options,” states Emma. “And all the breads and baked goods are
prepared fresh daily on the premises.”
“A soon-to-be famous dish on our menu is the pizza, because
we have a not-so-secret ingredient,” Emma teased, “from our
friends at Selinsgrove Brewing Company. We retrieve the spent
grain from their brewing process, dehydrate it and turn it into
flour. It delivers a boost of nutrition and fiber to our crust!”
Emma’s Food for Life. Stop by for some amazing fresh cook-
ing, while supporting regional farms and an independent
eatery. n
 SPECIAL ADVERTISING SECTION
The BCS Advantage
I
n Europe, many farms are small in size and intensively cul-
tivated by walk-behind two-wheeled tractors that perform
multiple tasks. Founded in the 1940’s by Engineer Luigi
Castoldi, BCS helped pioneer the mechanization of agriculture
in Italy. The tradition of innovation continues, and, today, BCS
is Europe’s largest manufacturer of two-wheeled tractors.
With the advent of the “back to the earth” movement in the
late Sixties and early Seventies, BCS came to America and has
become a popular choice of farmers and rural property owners.
BCS proudly counts many PASA members as customers and
categorizes its products as “appropriate technology.” For all
applications, BCS is designed around the three goals of dura-
bility, performance, and versatility.
BCS tractors are all-gear-driven. A heavy-duty, double cone
clutch transfers power from a Honda gasoline or Yanmar diesel
engine to a precision-crafted transmission. Supported by
embedded ball bearings, all transmission shafts and gears are
heat-treated steel and running in oil bath. The result is a
durable piece of equipment designed to deliver decades of supe-
rior performance.
The key design feature of each tractor is that the handles
rotate 180 degrees, enabling the use of both front- and rear-
17
mount attachments. In less than a minute, with the aid of
BCS’s quick coupler, the operator can switch from a rear-
mount tiller or rotary plow to a front-mount sickle bar mower,
rotary brush mower, shredder/chipper, snowthrower, etc.
“The versatility of BCS is fantastic,” according to Larry Sey-
mour, general manager of BCS America. “Because each new job
only requires the purchase of an attachment, the farmer gets a
lot better return on his investment with a BCS ‘system’ of two-
wheel tractor and attachments, than with separate pieces of sin-
gle purpose, belt- and chain-driven equipment.”
For market gardeners, BCS is particularly excited about the
rotary plow attachment. Designed for “minimum impact,” ten
inches of soil is loosened in a single pass without the creation of
plow sole or excessive pulverization. Other uses for the plow
include building raised beds, hilling, trenching, and burying
cover crops.
We caught up with PASA member, John Clendenin, here in
Centre County. John raises 1.5 acres of vegetables and uses the
BCS rotary plow to make raised beds. “I wasn’t sure it was a
piece I would use much. But now, I would tell folks looking to
buy a BCS to get the rotary plow attachment first.” John also
owns the tiller, lawnmower, and sickle bar mower. His overall
assessment of his 13HP BCS tractor and implements: “It’s well
made, it’s easy to use…strong but quiet.”
BCS invites you to make your own assessment. Investigate
“the BCS Advantage” by requesting their free catalog and dvd
of the BCS “in action.” Both are available by calling their toll-
free number (800-543-1040) of by contacting them, via the
website (www.bcsamerica.com). n
Designed for “minimum impact” the BCS rotary
plow attachment loosenes 10 inches of soil in a
single pass without the creation of plow
sole or excessive pulverization.
 SPECIAL ADVERTISING SECTION

Natural Dairy Product Corporation’s Natural by Nature

brand dairy products are produced with milk solely from
members of the Lancaster Organic Farmers Cooperative
(LOFCO).

it’s never more than 17 days from the farm. This is

because Natural by Nature products are pasteurized with
an “HTST” process, or “High Temperature, Short Time.”
This process eliminates any pathogenic micro-organisms,
but does not render the milk sterile or compromise the
nutritional value of the milk. In sharp contrast, most
organic milk available in the supermarket is “ultra-pas-
teurized,” which is a process that not only removes any
bacteria, but also renders milk so sterile it remains usable
for 55–60 days!
Natural Dairy has just successfully completed a new,
certified organic, processing facility in Reading, PA (Berks
Co). The new facility allows for expanded production of
their Natural By Nature brand of butter, sour cream and
buttermilk, spray drying capabilities to meet the growing
need for organic dairy powders, as well as research and
development of some exciting new products for the future.
“This is big for us,” said Ned. “It gives us a whole new flexibil-
Grass-fed & Organic… ity in receiving milk and manufacturing products.”
When asked for his best advice for farmers, Ned MacArthur
Natural by Nature says “Get grass-based. Anymore, it’s the common sense thing to
do for your cows.” n

I
n 1994 Ned MacArthur and his father Norman teamed up
with four organic dairy farmers in Lancaster County to cre-
ate a whole system in which grass-fed, organic milk could
be produced, transported, processed and packaged. The idea
was to give farmers who were producing high-quality milk a
chance to showcase their milk in a branded line of high-quali-
ty milk products. Natural Dairy Products created the Natural
by Nature brand, which is supplied solely by members of the
Lancaster Organic Farmers Cooperative (LOFCO). Natural by
Nature is unique in that every cow that produces milk for
LOFCO is raised organically and on pasture. The farmers of
LOFCO are committed to excellence, and Natural Dairy Prod-
ucts is in turn committed to providing consumers with high-
quality milk products.
Think all organic milk is the same? Think again. Most
organic milk at your supermarket comes from cows that are fed
a primarily grain-based diet. Milk from grass-fed cows contains
higher levels of Conjugated Linoleic Acid (CLA) than that of
cows fed grain. CLA is an Omega 6 fatty acid, which studies
have shown helps in disease prevention. Grass-fed milk natu-
rally contains higher levels of Beta-carotene, Vitamin A, and
Vitamin E because grass itself contains more of these nutrients Natural Dairy Products Corporation
than grain. P.O. Box 464 West Grove, PA 19390
According to Ned, “Natural Dairy Products tests for CLA (610) 268-6962 ph • (610) 268-4172 fx
and Omega 3 and we see that there is a difference in the prod-
uct when it is grass based.”
www.natural-by-nature.com
Natural by Nature dairy products are also unique because
they retail as fresh as regulators allow. When a consumer pur-
Fresh...from the meadow to the market!
chases a gallon of Natural by Nature milk, they can be sure that

18
 SPECIAL ADVERTISING SECTION

An Important Link
in the Sustainable
Food System

“T
hey are a delight to work with, both innovative
and flexible with new products and packaging,”
says Scott Barao of Hedgeapple Farm in Mary-
land. Barao, a certified humane Angus beef producer, who trav-
els 90 miles to work with Smucker’s Quality Meats in Mount Jay Smucker and his two sons Mike and Jason of Smucker’s Qual-
Joy (Lancaster Co.). Scott wasn’t able to find a USDA inspect- ity Meats. The company has been serving livestock producers since
ed facility in his area, a common problem among small live- 1965.
stock producers across the country that need butchers who are
willing to work one-on-one with customers, handle smaller In addition to custom butchering, Smucker’s also produces
quantities and create custom products. value-added products such as barbecue, jerky and sausage in
Since 1965, Smucker’s Quality Meats has been a family- addition to ham and bacon. About half of the sausage and hams
owned business and today is a USDA-inspected slaughter, fab- they produce is nitrate free. Smucker’s themselves also whole-
ricating and processing plant, which includes vacuum sales their own barbecue and beef jerky to independent grocers,
packaging and flash freezing. Along with 20 full-time and part- which is about a quarter of their business. But according to
time employees, Jay Smucker and his two sons Mike (director Mike “Our main business is to be the processor between the
of food safety) and Jason (production manager), process beef, producer and the consumer — not to market the beef products,
pork and bison, as well as some sheep and goats. but rather our services. Educating consumers is a big part of
According to Mike, “A majority of our customers found us this and something we really enjoy. Instead of retailing, we’re
via word of mouth. We really didn’t do much advertising,” he interested in helping customers develop consumer markets for
says. “Many of the producers we work with found us within the their product.” n
last 2–3 years. All of their operations vary in size in, but the
bulk of them are in the Lancaster area. We currently process
about 20–25 head per week,” he continued.
Bob Hershey is a grass-fed beef producer has
been working with the Smucker’s for years. He
also owns a retail outlet, Hershey Harvest in
Reading, which sells mostly prepared foods, but
is now marketing his frozen beef.
A newer customer, Phillip Horst-Landis of
Meadow Run Farm in Lititz (Lancaster Co.)
said, “I am impressed with their animal han-
dling skills. The pens and set-up are much gen-
tler than other places I have seen, which lessens
the stress on the animals. They also are very
committed to working with smaller-scale farm-
ers. We personally are still working out the
kinks in our production schedule and other
details. But it is nice having them nearby so we
are able to sell and deliver fresh meat to our
markets.”
According to Mike, “We have been working
to create better flow for moving the animals to
reduce stress. You can tell a difference in the
carcass quality if an animal has been under
stress. We have also attended workshops by
Temple Grandin and read her research in
regards to treating animals humanely and
reducing their stress.

19
 SPECIAL ADVERTISING SECTION

Ridge Shinn and Gearld Fry of Bakewell Reproduction Center

LLC, frequently attend and sponsor the annual PASA conference.
Their business has been asset to several grass-fed producers.

breed. Butchers verify that they produce marbled carcasses with

an excellent ratio of meat to bone — two pluses for the direct
marketer.
The Rotokawa® Devon herd has been closely bred for years.
This paired with ruthless culling has led to extremely prepotent
bulls that have the ability to transfer quality consistently to
their progeny. Ask Brian Futhey and he will tell you.
Brian is a dairy farmer/cheese maker who started a small
beef herd with two purebred Devon heifers. He has been using
the Rotokawa® semen for three years now, not just on his
heifers but also on some of his Milking Shorthorns. “I can’t
always tell the purebreds from the crossbreds,” claims Brian.
“It’s incredible the influence the Rotokawa® genetics has on
whatever it’s paired with. The great temperament of these ani-
mals was an unexpected benefit. And these cattle are great graz-
ers, they seem to find grass even when I think there’s none
there.”
Reviving the Visit www.bakewellrepro.com for carcass evaluation test
results on Rotokawa® Devon cross-bred cattle. Eighty-seven
Rural Economy percent graded choice and tenderness values are better than
restaurant quality. For financial success, consider these cattle
that will fatten on grass in 18 months and then cut out at
65–75% of Hot Carcass Weight.

O
wners Gearld Fry and Ridge Shinn have a passion to
revive the rural economy. Their expertise is grass-fed Bakewell’s mission is to equip producers with knowledge
cattle that produce superior quality beef, and they and skills so they themselves can create great herds. They want
strive to restore family farms one cow herd at a time. to teach people how to fish, not just give them a fish. n
Started in 2002 and headquartered in Hardwick, Massachu-
setts, Bakewell Reproductive Center offers comprehensive serv-
ices including consulting, seminars, on-farm visits, livestock
evaluation, and prescribed breeding programs. Many livestock
producers have made great strides towards creating the right
kind of cattle that will grow and finish on grass by incorporat-
ing the semen, embryos and/or live bulls from the Rotokawa®
Devon bloodlines, that only Bakewell offers, into their breed-
ing programs.
When the McCormicks in Portage, PA decided to transition
their commercial/Angus based herd to Devons, they purchased
several Rotokawa® embryos from Bakewell and used their best
cows as surrogate mothers. “Starting this way has put us years
ahead than if we chose an alternative approach,” says Darla.
“The resulting calves get no grain, are gaining and looking great
on grass, and are wonderful to work with.”
For a total grass-based operation to be profitable the pro-
ducer needs animals that are moderate in size yet possess
tremendous body width and depth. Most cattle today are the
result of pressure from the feedlot industry for tall, big framed,
late maturing cattle that can stay on grain for 120 days and pro-
duce large, lean carcasses.
Many other British breeds (Angus, Hereford, Shorthorn)
have a subset of cattle that still have the correct attributes to get
the job done on a total grass diet. Of them all, Bakewell has
found the Devon to be the best. These early maturing, good-
natured cattle have historically been known as the butcher’s

20
 SPECIAL ADVERTISING SECTION

Rise of the
Un- Corporation

Y
ou probably know Organic Valley Family of Farms as a
trusted source of organic foods, but did you know the
cooperative behind the Organic Valley brand has grown
to be a family of over 1,100 like-minded farm families across
America, offering milk, cheese, butter, eggs, juices, meats, pro-
duce and soy beverages?
Organic and farmer-owned since 1988, Organic Valley’s
decisions are based on the health and welfare of people, animals
and the earth. In today’s world, companies need to think dif-
ferently, large corporations control business including govern-
ment, global energy, agriculture and the global food supply.
Organic Valley serves small farmers and the rural community
health by combining two alternative business models — the
family farm and the cooperative. The cooperative was formed
to nurture local communities by keeping farmers on the land,
farming. Organic Valley’s voice of over 1,100 farmers represents
approximately 10% of all certified the organic farmersing com-
munity in America.
Organic Valley credits their success to the partnerships soci-
ety created between farmers, employees and citizens. As more
farmers join the cooperative, they continually work to balance
supply with consumer demand and labor needed to support
their marketing operations. To enhance their sustainability,
they have adopted a profit sharing model that recognizes the
contributions of all: 45% profits to farmers, 45% profits to
employees and 10% profits to community. hadn’t used chemicals for years. It was raising cattle organically
According to Travis Forgues, an Organic Valley Vermont without antibiotics that I had my doubts about, as we made the
farm-owner, “Organic Valley was founded by farmers, is owned decision to purchase cows that were in transition,” said Kore.
by its farmers and is driven by a mission to save family farms, “Farming the way we are, I have more time for my family.
as well as to give future generations an opportunity to farm.” It’s true we have more work, but I feel we are raising the chil-
Kore Yoder, owner of Bev-R-Lane Farms in Lewisburg, PA dren in an environment that’s friendlier and safer. Without a
(Union Co.) is a 13th generation farmer. In 1995, after taking doubt, we have a better quality of life,” Kore states.
over the farming operation from his parents, Noah and Aman- Organic Valley’s base of loyal customers allows them to con-
da, Kore was tired of receiving low and unstable pay prices in tinue bringing more farm families into the cooperative, along
return for the hard work of milking cows day and night. At that with the land, water and animals they protect.
point Kore decided to sell the herd and focus on the crop pro- “Consumer demand for organic food continues to grow rap-
duction at the farm. idly,” says Jamie Johnson, Organic Valley’s community relations
“By 2000, the organic market had grown to the point that manager. “Educational efforts have been successful at raising
we felt confident the demand was there, and we had heard consumer awareness about organic and the benefits of eating
about Organic Valley, an organic farmers’ cooperative based in organic food.”
Wisconsin that was The same farmers who produce for Organic Valley also pro-
expanding its member- duce a full range of delicious organic meat under the Organic
ship here in the East. We Prairie Family of Farms label. For further information, call 1-
decided to go organic, 888-444-MILK or visit www.organicvalley.coop, www.organ-
revive the dairy farm, icprairie.com and the cooperative’s farmers’ website,
and join the coop. For www.farmers.coop. n
me, transitioning the
crops was a ‘no-brainer’. Pictured left, Organic Valley sponsors PASA’s Farming for the
I had been cultivating Future Conference. Peter Miller (seated) is their Northeast Dairy
soybeans and corn and Pool Coordinator and works directly with regional farmers.

21
 SPECIAL ADVERTISING SECTION
Poultry Processing
Equipment that
Works!
E
li Reiff, also known as The Poultry Man, has risen to a
relative celebrity status among producers of pastured
poultry in Pennsylvania. PASA members since 2001, the
Poultry Man and his family have truly enabled poultry farmers
by providing them the equipment necessary for do-it-yourself,
on-farm butchering. The Poultry Man equipment is recognized
by its cost-effectiveness, efficiency and high quality stainless
steel design based on Eli’s 27 years of commercial processing
experience.
His complete line offers propane-fueled scalders that main-
tain a steady heat (147 degrees seems to do it) while the motor
rotates the birds for a pre-set and adjustable length of time. The
scalder then conveniently stops automatically. Poultry Man
pluckers, both broiler and turkey-sized, are cleverly designed
with a water shower over-head to eliminate skin tearing. Most
recently, Poultry Man has created a complete mobile processing
unit that includes lazy-Susan style kill-cones with splash-
guard/blood collection tray, scalder, plucker, eviscerating table,
and chill tank — all on a transportable 6 x 12 foot road-legal
trailer. For the new or small-scale pastured poultry grower, this
recent addition to the Poultry Man equipment line is revolu-
tionary!
As Jean Nick and Tom Colbaugh of Happy Farm in Kint-
nersville, PA demonstrated at PASA’s last Pastured Poultry Field
Day, the Poultry Man mobile processing unit has enabled them
The Mobile Processing Unit in action. The unit is available for
rent for $100 a day from Jean Nick & Tom Colbaugh of Happy
Farm in Kintnersville, PA, 610-306-2796.
22
POULTRY MAN, LLC
Eli M. Reiff 570-966-0769
922 Conley Road • Mifflinburg, PA 17844
Scalder — (above center) 42 gallon rotary, gas fired with auto con-
trol temp timer. 60,000 BTU, all stainless steel.
Mechanical Plucker (above right) — 3⁄4 HP motor, motor totally
enclosed. 10:1 Gear reduction, 27” diameter, stainless steel with
shower.
ALSO AVAILABLE
Manual Scalder — Hand dunk birds. 42 gallon, 45,000 btu.
to take their operation to the next level; easily meeting the ever
increasing consumer demand for pastured poultry on their own
schedule and without having to transport birds. What I like
best about the mobile processing unit is that it empowers farm-
ers and communities to process poultry for a nominal cost and
minimal commitment. If you have 2 extension cords, 2 hoses
and $100, you can rent the unit for a day with the peace of
mind that this Poultry Man design will be easy to use, reliable,
and stand the test of time.
I first came to know Poultry Man equipment while working
on Forks Farm in Orangeville, PA. Bringing with me to the
processing table a high appreciation for big shiny machines that
actually do what they’re supposed to do, when they’re supposed
to do it, I was amazed at the Poultry Man scalder’s features
(maintaining temperature and timed rotation!) and effective-
ness. I recently discovered that this scalder, which seemed so
inventively well designed, was Eli’s very first model scalder
made nearly 7 years ago. I also learned of all the improvements
made to the subsequent models such as an insulated front panel
to prevent heat loss and accidental burns (or perhaps the less
serious but more likely: apron melting) by the operator. Having
seen the Poultry Man demonstrate his stellar equipment and
knowing the reputation he has among his fiercely loyal pastured
poultry clientele, it is obvious that Eli Reiff ’s business is con-
stantly evolving as he listens to farmers and innovates better
designs.
If you have high standards for value and durability, you’ll
find Poultry Man equipment meets your processing needs —
it’s uncomplicated, valuable, and the bottom line is: it works! n
 SPECIAL ADVERTISING SECTION
Humble Beginnings,
Exciting Growth,
Promising Future
H
ere’s the quick version of Pennsylvania Certified
Organic (PCO)…in 1996 a few farmers got together
(all PASA members incidentally) around a kitchen
table and agreed that Pennsylvania, with its rich heritage of
organic farming, needed its own organic certification agency.
Right then and there they dreamed up the mission and purpose
of PCO, which just celebrated its 10th anniversary this year.
PCO started with 20 farmers, no dairies, and 1 part-time
employee. PCO now certifies 400 operations (including 200
dairy farms), employs 12 staff and 15 inspectors.
Beyond their growing dairy market, other operations
include such commodities as mushrooms, poultry, beef, maple
products, pretzels & snacks, feed processing, and even coffee
roasting. PCO also represents Pennsylvania organic producers
at state, national and international organic policy-making
opportunities. “We want to make sure organic regulations
remain strict and sensible” stated PCO Executive Director
Leslie Zuck.
Our Organic Transition Team will help
you navigate the certification process.
Contact us for a free info pack or to connect with
our weekly organic marketplace newsletter.
23
The staff at Pennsylvania Certified Organic is available to answer
your questions and concerns about becoming a certified organic
producer or business.
PCO staff and board are pleased with the role they’ve played
in the increased interest in organic foods and farming. “Penn-
sylvania ranks in the U.S. top 10 for organic mushrooms, dairy,
poultry and overall organic production,” added Zuck. “We
work diligently to offer quality certification services to this
growing market.”
“Concentrating on the needs of new people coming into
certification is key,” stated Zuck. “In response to requests from
the many new farmers and processors interested in organic cer-
tification, we have created the ‘Organic Transition Team.’ These
certification specialists work with new applicants directly, from
the first time they call until, and even after, they achieve certi-
fication. In some cases our organic transition specialists visit the
operation to assist in the comprehension of what is required
during the certification process. We feel that this level of per-
sonal care is necessary to reduce the steepness of the learning
curve.”
An example of this PCO approach is a company new to
their certification roster — Land O’ Lakes Purina Feed, who is
about to launch an organic line of livestock feed. Ingredient
Merchant Scott Davenport acknowledged, “PCO has been
great throughout this whole process, very professional. This is
our first venture into organics, and it has been a real adventure!
Learning all the rules and regs in organic livestock feed pro-
duction has been extremely complex, but the professional staff
at PCO has lent our company tremendous guidance in the
process.”
Mike and Terra Brownback at Spiral Path Farm, who have a
1,000 member CSA, sell through a farmers market, and whole-
sale, give a similar glowing testimonial. “We decided early on
that organic agriculture was what we would do. Our love of
PCO begins with the mission statement ‘assuring the integrity
of organic agricultural products.’ We think that says a lot…and
says a lot about us!”
Leslie Zuck concluded, “PCO is grateful for PASA educa-
tional opportunities and we’re happy to support the field day
program and annual Farming for the Future Conference.”
There you have it folks, a simple story with powerful
longevity. n
 SPECIAL ADVERTISING SECTION

er. “We bought the first furnace to heat the milk bottling oper-
ation and our store. It worked so well, we recently purchased a
second to heat our house. It is a great heat source, since it burns
wood or coal and we sometimes burn waste hay or cardboard.”
Seeley has been working with Tom for at least 10 years say-
ing, “We also purchase our high tensile fencing supplies and
animal drenches for our dairy cows from Dairyland. I know I
could get these supplies anywhere, but it is just important to
me to support the local guy, who also gives us great service.”
Dairyland offers dairy equipment supplies, and animal
health products. Jobe water valves and Gallagher Fencing prod-
ucts are available for your pasturing needs. They are also a dis-
Providing A Variety tributor of shadecloth and row cover fabric.
Their selection of sustainable agriculture and gardening
books continues to grow, and they also offer a selection of chil-
of Farm and Home- dren’s classics, inspirational, history, nature, and travel books.
Dairyland is here to serve you — with the tools you need to
owner Needs farm efficiently — to tend livestock and crops, to operate an ag
related business and to heat your home. Give them a call. n

L
ooking to invest in a new storage or barn facility? How
about a pellet or corn stove? Then Dairyland Sales &
Service based in Troy (Bradford Co.) may be just the Dairyland Sales and Service
resource you are looking for. Tom Roe, owner
Tom Roe, owner of Dairyland Sales & Service, took over a R.D.#3, Box #43 • Troy, PA 16947
business in 1991 that was focused mainly on dairy equipment
570-297-3708, ext.22 for messages • 800-718-3708
and supplies, and in recent years shifted the focus to alternative
buildings and outdoor furnaces. “We currently sell Winkler and www.dairylandstore.com
Harnois structures,” says Tom. Your supplier for:
Winkler Structures are made of heavy-duty allied steel • Winkler Structures
frames with a 20’ to 120’ wide clear span. The covers (roofs) are
• Harnois Greenhouses
reinforced 12 oz. poly. Harnois buildings are designed in the
• Distributor for poly roof replacements,
greenhouse-style of construction and utilize double poly roof shadecloth, & many ground cover fabrics
systems, where air is blown between two layers. According to
• Heatmaster Stainless Steel &
Tom, “Both styles of these buildings are ideal for livestock, with St. Croix Alternative Heating Systems
superior light and ventilation. And they can be constructed fair- • Large Selection of Sustainable Agricultural
ly quickly.” Tom recently sold a 67’x 300’ customized com- & Gardening Books, Childrens’ Classics, History,
posting bedded pack structure to be used as an organic dairy Christian/Inspirational, Americana, Railroading,
barn. It features 40' center height, permanent catwalk, 6' eave Photography, Nature, Travel
extension feed area and clear roof cover. Some of the structures
Tom has sold have become horse-riding arenas, composted bed-
ding pack barns and storage facilities.
One happy customer of a Winkler structure is Lorin Nau-
man, “I would recommend this type of building to anyone.”
Nauman recently purchased a 72’ by 140’ free-standing canvas
covered barn that he uses as a riding arena at his Warriors Mark,
PA (Centre Co.) stables. “I did a cost comparison between the
Winkler structure and a traditional pole bar, the prices were
comparable, but the time to erect the building and labor
involved with the Winkler building was much less.” With a lit-
tle help from three teenagers, Nauman was able to construct his
new riding arena.
In addition to the buildings Dairyland also offers Heat Mas-
ter stainless steel outdoor furnaces that can burn wood, coal or
corncobs and also St. Croix indoor pellet and corn stoves. Kim
Seeley, PASA board president and Bradford Co. dairy farmer,
purchased an outdoor furnace and has since purchased anoth-

24
 SPECIAL ADVERTISING SECTION

Ethan Phillips of Waynesburg PA, who owns a green-

Superior Product, house/nursery operation, is one of Harris’s newer customers. “A
friend passed a catalog on to us. It has been great working with
them so far, their service has allowed me to track shipments and
Fair Price find culture resources.”
What other unique items does Harris offer? “Our ornamen-
tals (flower) selection is growing with the use of cuttings from
various species. Also we have a large selection of disease resist-

H
ow many companies can say they have been around
for 128 years? I can’t name many, but one that can ant vegetable varieties. Pumpkins are probably our biggest sell-
claim they have is Harris Seeds, based in Rochester, er, especially the varieties that are resistant to powdery mildew
and crop destroying viruses.” Chamberlin continues, “We strive
to provide the finest products at a fair price.” n
New York. Harris Seeds was established in 1879 by Joseph Har-
ris as a catalog seed operation and for over 100 years was man-
aged by Harris family members, until 1979 when it was sold to
corporate ownership. Another transition took place in 1987
when the company was sold to private owners who still run the
business today with 40 full time employees and 60–70 season-
al workers.
When I spoke with Dick Chamberlin, President of Harris
Seeds, I asked, “What sets your company apart from other seed
and supply businesses?” According to Chamberlin, “I think at
least two things, first — quality. We were the first company to
test for germination on every lot of seed and print the results on
every package. We have an in-house germ-testing lab to ensure
superiority with our product. Secondly, we pride ourselves on
our service to our customers and building relationships with the
growers.”
One customer that can attest to Harris’s high level of service
is Harry Hicks of Townville, PA. Harry has only been a cus-
tomer for about a year, but says “We have worked closely with
the sales people…my family recently moved and they were very
helpful in making suggestions of what species we should try and
alternatives to those that didn’t do well at our location. They
also have a wide selection of organic and untreated seed.”
Customers of Harris Seed spread across all 50 states with a
majority of those in New England, New York and Pennsylvania.
“We definitely tend to focus on the middle sized and small
growers, which accounts for about 80% of our sales. The other
20% comes from the two Harris Seeds salesmen that travel
throughout the Northeast. These growers are often more inter-
ested in high quality, fresh market vegetable varieties,” says
Chamberlin.
In addition to seed and grower supplies, Harris also sells
plug and liner transplants. “This system has actually become
more efficient with both labor and energy costs,” says Cham-
berlin. Instead of growers starting their own transplants in the
greenhouse in January/February, they order pre-started plugs,
grow them on in the spring, and are ready to sell in a few weeks.
A greenhouse owner in Honesdale, PA has been a Harris Seed
customer for 20+ years, noting they are the only seed company
she deals with.

25
 SPECIAL ADVERTISING SECTION

Standing beside a cheese bag trolley and pictured left to right is the
Agri-Services crew of Larry Wampler, Sales; Marlin Wampler,
Product Manager; and holding a curd fork is Dale Martin, Presi-
dent.

work better and their customer service is excellent. It is a pleas-

ure to deal with someone who doesn’t treat you like you are too
small to be worth their time.”
Rather than recommending that a farmer invest in expensive
equipment, Agri-Service LLC will help a farmer assess the
equipment they already have to determine whether retrofitting
or revamping an older piece will work. For example, some
farmers are able to use an old milk tank to make cheese.
If a farmer doesn’t have a suitable piece of equipment, they
may be able to buy refurbished equipment from Dairy Her-
itage, which offers rebuilt vat pasteurizers, HTST (high tem-
perature, short time) pasteurizers, homogenizers, bottle fillers,
separators, pumps, tanks and specializes in rebuilding bottle
washers for glass milk bottles.
With the resurgence of on-farm value-added dairy process-
Adding Value to Dairy ing, used small equipment is getting hard to come by. Through
Dairy Heritage, Agri-Service also manufactures new and cus-
tom equipment including cheese vats, and other cheese equip-
ment. Agri-Services can provide help in planning and layout of

I
n response to the burgeoning market for artisan cheeses
and farmstead dairy products, more and more dairy farm- a plant to maximize efficiency. Whether just getting started or
ers are making and selling value-added dairy products. But upgrading a plant, Agri-Service is dedicated to helping farmers
before turning milk into cheese, ice cream or yogurt, a farmer get a clear direction and save money.
must first familiarize themselves with the equipment and regu- Dairy Heritage – you can buy with confidence from the peo-
lations of the trade. That’s when many turn to Agri-Service ple with experience! n
LLC based in Hagerstown, Maryland.
Through its branded line of Dairy Heritage equipment,
Agri-Service has helped numerous farmers get equipped to
begin on-farm processing. Dairy Heritage cheese making and
other processing equipment is designed by cheesemakers and
other food processing experts and built by Pennsylvania Amish
shops and other local manufacturers. The Dairy Heritage brand
is all about high quality while maintaining affordability for arti-
san cheesemakers, small bottling plants, and other farmstead
food processing ventures.
Dairy Heritage equipment works well for small operations
such assheep and goat milk processing and cheese making, as
well as for larger farmstead cheesemakers and processors. The
equipment is designed to bridge the gap between the counter-
top equipment for your kitchen and the large-scale equipment
available for the big commercial processing plants.
Agri-Service LLC is unique because of the service they pro-
vide to the beginning value-added dairy producer. Agri-Service
can make equipment recommendations, design a processing
room, help a processor navigate state and federal regulations,
and even help a processor build a relationship with their local
sanitation and building inspectors.
Cheesemaker Melanie Dietrich Cochran of Keswick Cream-
ery turned to Agri-Services when she started a cheesemaking
business on her family’s dairy farm. “Agri-Services has been
great to work with. As a small business they understand the
needs of small, on-farm processors. They are always open to
new ideas and have suggestions for making your small business

26
Editor’s Corner
The Grapevine
New Website Promotes Dialogue
on Agricultural, Environmental &
Artistic Issues
Seed to Plate® is a non-profit, information-
al blogsite dedicated to providing a forum
for the discussion of global agricultural,
environmental, and artistic issues with the
goal toward community participation and
positive action. In addition to being an
up-to-date news source that promotes
discussion and interaction, Seed to Plate®
is also a reliable reference site linking visi-
tors and participants to environmental
associations, groups and initiatives, agri-
by Michele Gauger
cultural and organic organizations, and
grass roots campaigns. Visit the Seed to
Plate® website at www.seedtoplate.com.
Meat Goat Production
& Marketing Survey
On behalf of the meat goat industry in the
MidAtlantic, the Keystone Development
Center (KDC) is conducting a survey of
goat-meat production and marketing
capacity. The survey is being conducted
on-line and it takes a few minutes to com-
plete. KDC would also be happy to send a
paper form of the survey to those without
Internet access, call 814-687-4937. The sur-
vey is at www.surveymonkey.com/
s.aspx?sm=GP8g3OVw1QzzGnpGouh8sg
%3d%3d
Whole Foods Market Announces
Low-Interest Loan Program For Local
Food Producers
Whole Foods Market, the leading organic
ADVERTISEMENTS
27
and natural foods supermarket, is seeking
local farmers and other food producers
who are interested in participating in its
new Local Producer Loan Program. The
company plans to provide up to $10 mil-
lion annually in low-interest loans to small
producers in the U.S. The Local Producer
Loan Program is part of Whole Foods Mar-
ket’s renewed commitment to local agri-
culture. Those interested can find more
information and a loan application at the
website, www.wholefoodsmarket.com/
products/locallygrown/lplp/index.html.
New Book Available by John Ikerd
A Return to Common Sense focuses on the
“great transition” from a society based on
a mechanistic approach to science and an
industrial paradigm of economic develop-
ment to a new organismic approach to
science and a sustainable paradigm of
resource development. It is much broader
in scope and even more philosophical
than Sustainable Capitalism. It includes the
personal and spiritual dimensions of sus-
tainability as well as the economic, eco-
logical, and social. Visit http://edwardspub
.com/books to order.
Classified Ads/Employment
EMPLOYMENT
HELP WANTED – North Star Orchard is in need of
PT/FT help from now through harvest. Good pay
& flexible hrs. available. Located near West
Chester, Avondale & Cochranville in Chester Co.
Call Ike at 610-486-6235 or visit www.north-
starorchard.com
SCHOOL GARDENER - The Westtown School,
position is PT, 12-month, faculty position. Contact
L. Jay Farrow, Associate Head of School,Westtown
School, PO Box 1799, Westtown, PA 19395 or
Jay.farrow@westtown.edu.
INTERNS WANTED — The Pfeiffer Center in
Chestnut Ridge, NY seeks interns for one year
starting September 2007. Contact Carol Rosen-
berg, 845-352-5020 x20, info@pfeiffercenter.org.
POSITION SOUGHT- Stable, reliable couple seek-
ing long-term farm manager position. Experi-
ence includes all aspects of managing a
three-acre farm for three years. On-farm housing
a plus. East Coast preferred, but all responses
considered. Contact Brad at
Brahmi3@yahoo.com.
POSITIONS AVAILABLE - at Seven Stars Farm, an
80 cow Organic/Biodynamic dairy farm located
in Phoenixville, PA. FT herdsperson & PT milker to
help produce the high-quality milk we use to
make Seven Stars Organic Yogurt. Contact David
Griffiths at svenstrs@gmail.com or 610-933-1222.
INTERN WANTED - Windermere Farm, a grass-
based beef farm. Intern would be responsible for
helping with cattle operation & grass fed poultry.
Internship is unpaid, room and board provided,
with option of working at our new restaurant
(hours would be paid). Contact Mark at 570-539-
8779 or 570-854-4621.
HELP WANTED - Mung Dynasty is looking for
early (6:30am) help with growing, packaging &
delivery. PT (30hrs+) to also help with events &
farmers’ markets. Starting pay is $7.50, more
depending on experience. Call Chris before noon
412-381-1350.
EXECUTIVE DIRECTOR - The Northeast Organic
Farming Association of New Jersey is looking for
an entrepreneurial executive to build on its 22-
year history. Full position profile visit: www.transi-
tionguides.com/jobs/NOFA-NJ.htm.
EXECUTIVE DIRECTOR – The Horn Farm Center
for Agricultural Education, seeks ED for this start-
up nonprofit organization. The Center is located
on 189-acres of farmland between York & the
Susquehanna River. The Horn Farm Center for
Agricultural Education, P.O. Box 131, Thomasville,
PA 17364.
WANTED – Motivated individual(s) to start up a
small animal (goats & sheep) operation on 60-
acre farm near Honesdale, PA. Many possibilities
exist - lease, joint venture, etc. & production
options. Contact alanbenner@gmail.com.
ADVERTISEMENT
28
FOR SALE
FOR SALE – 4 –inch Soil blocker, in great shape,
hardly used. Just like Johnny’s Seed Product
#9016. Asking $90,will ship from DuBois, PA
(approx $10 for shipping). Contact David Chirico
814 371 1033 or madchirico@yahoo.com.
FOR SALE - 1 RARE Hereford hog boar approxi-
mately one year old. This hog is excellent quality
& proven breeder. The boar is no longer needed
for breeding & he will be going to the market!
Contact Sam at turtleworldsam@comcast.net
and I will set you up to contact “Charlie’s” owner.
FOR SALE – Organic hay, $20 4x4 round bales,
great for cattle/horses, Washington County, PA,
contact Chris Lyle @ 724-267-2831
FOR SALE - 63 acres of GOA Certified Organic
2007 Hay – Red Clover/Timothy/Rye Grass mix.
199 acres of new seeding – Red Clover available
this fall. Baled to your specification. $110/Ton
FOB my farm in NE Iowa (Plainfield). Bruce Vos-
seller 414-354-0524 bruce@vosseller.com.
FOR SALE - Dairy Sheep Operation, 24 ewes, 7
choice ewe lambs and 2 rams. Complete opera-
tion for sale, livestock equipment, milking equip-
ment and fencing. Located in central Bucks
County, prices for all or any parts. Call Matt
Kanagy 215-527-2370.
FOR SALE - 100 acres of land for sale in PA. The
land is currently being farmed and harvested but
Classified Ads/Employment
the lease expires in Jan. 08’. Contact Lori Long
814-934-5545.
FOR SALE — Farm ready for organic certification.
90 tillable acres. Excellent soils and water. Nice
barn, buildings and house. Scenic mountain val-
ley, woods, stream, level fields. Near Grover, Brad-
ford County, PA. $550K. Call Earl Dalrymple.
570-673-5214.
FOR SALE — NY horse farm, located 15 minutes
from Ithaca, NY in the small Hamlet of
Speedsville. Call 570-226-0644 or e-mail west-
creekfarm@aol.com.
WANTED
FARM WANTED — Couple searching for 50-115
acres in southwest, west, or central PA. Have con-
tract and approved financing will travel. Contact
Peter & Samantha pvietti@gmail.com.
WANTED — I am looking for 4-7 couples inter-
ested in buying some land for farming. I found a
large tract of land about 15 miles outside of State
College. My goal is to have each couple run a
small organic farm on this property. Contact Liam
at liamngoble@aol.com, or 814-574-2273.
WANTED — 1 acre, preferably flat in southeast-
ern PA. We will build a small greenhouse, share
the rest of the land for organic vegetable garden.
Email mvc@igc.org or call 484-384-2487.
VENDORS WANTED — Carlisle Central Farmers
Market, opening September 2007, is a dynamic
year round indoor market consisting of 27 ven-
dor stands. Join us! For vendor leasing details call
717-249-0789 x 136.
WANTED — 50-100Ac old farm in SCentral-
SWest PA. Seclusion is very important, not
encroached in developments, no old strip mining
location, will be certified organic for goats, lamb
& berries. Prefer direct contact with owners. Con-
tact Don & Emily Angel 412-849-2626 or
next61@gmail.com.
WANTED — Budding farmer or interested con-
sumer to market some of the best peaches in
western PA at Pittsburgh-area farmer’s markets.
July-Aug./early Sept. Must provide own pick-up
truck & proof of insurance. Mileage reimbursed.
Call Amy at 412-731-1162 or e-mail aschaar-
smith@gmail.com.
WANTED — semi truck load of chemical-free
straw and locust fence posts. Contact Raymond
Fisher 818-349-5594.
WANTED — Pittsburgh beekeeper looking to
lease/use 5 acre property or more for hives. Addi-
tional benefits include pollination and free
honey in the fall.Would work best within 20 miles
of Pittsburgh. Bruce at b.hough@earthlink.net or
412-646-1775.
FARM TO RENT — Experienced farm family look-
ADVERTISEMENT
29
ing for farm to rent, rent with option to own or
partnership opportunity. Ideally, barn should
hold 50-60 milking cows, additional heifer barn &
100-200 useable acres. Contact Kathryn Dill,
kathryndill@yahoo.com, 315-858-9732.
LAND WANTED — 2-5 acres for sustainable
small-scale farming within 50m radius of Center
City Philadelphia. Contact Amanda at
aorson@gmail.com or 215-848-0747.
WANTED — HAY, Timothy / grass mix hay in the
small square bale size. Need good quality hay
that is fit to feed (not mulch hay, please.) Does
not have to be organic. 724-744-3345, 724-552-
6972, or 412-558-0252.
WANTED — Established specialty vegetable
grower in central PA seeking interested parties
for a change in ownership. Includes 9 greenhous-
es & acreage for field growing of specialty veg-
etables. Established customer base of upscale
restaurants is established & access to Philadel-
phia, Baltimore & Washington DC for market
expansion. Call 717-957-3479.
Note to our readers: — Due to space constraints with the
newsletter, we sometimes are not able to print all of our
classified listings in full detail. For a complete list, visit our
website at www.pasafarming.org and click on the “Oppor-
tunities” section. If you do not have Internet access, con-
tact Michele Gauger at 814-349-9856 and we can send a
list to you. Also visit our Intern Board for up-to-date listings
of internships offered by our PASA member farms and
businesses.
Calendar
September
Sept 1–2 Haymaking with Horses & Mules Work-
shop, Northland Sheep Dairy in central NY.
Equipment demonstrations, hands-on opportu-
nities. How to graze your working horses &
mules. $150 includes farm dinner on Sat. Limited
to 15 participants. Contact Donn Hewes, triple-
tree@frontiernet.net, or call 607-849-4442.
Sept 1–8 Valleys of the Susquehanna, Local
Foods Week—Williamsport, contact Mandy
Burbage, 570-524-4491.
Sept 2 Penn’s Valley Crickfest Local Foods Cele-
bration, Coburn Park, Coburn (Centre Co.)
Sept 6 Science-Based Organic Grape
PASA FIELD DAY
Production, Penn State Grape Center, Erie Co. 10-
3pm. Cost $15 all participants. *
Sept 8–14 Valleys of the Susquehanna, Local
Foods Week—Lewisburg, contact Mandy
Burbage, 570-524-4491.
Sept 8–15 SouthCentral Region, Local Foods
Week, contact Susan Richards, 717-948-6633.
Sept 14 PASA Harvest Celebration Dinner,
Whitaker Center for Science and the Arts,
Hilton Harrisburg. Stay tuned for details or con-
tact Lauren Smith at PASA, 814-349-9856 or
lauren@pasafarming.org.
Sept 15 Urban Farming, Greens-
PASA FIELD DAY
grow, Philadelphia Co. 11-3pm. Cost $15 PASA
members, $25 non-members. *
Sept 15 One-Year Part-Time Practical Training in
Biodynamics begins at the Pfeiffer Center, Chest-
nut Ridge, NY. An introduction to biodynamics, a
scientific and spiritual approach to farming and
gardening, with Mac Mead, Hugh Williams, Stef-
fen Schneider, Gunther Hauk and others. Nine
weekend workshops. The Pfeiffer Center, Chest-
nut Ridge, NY 10977, 845-352-5020 x20,
info@pfeiffercenter.org, www.pfeiffercenter.org.
Sept 16–22 PASA Western Region, Local Foods
Week. Stay tuned for more details or contact the
Western Region office, 412-697-0411.
Sept 22–23 Mother Earth Harvest Fair, Spout-
wood Farm, Glen Rock, PA. Contact 717-235-
6610, www.spoutwood@supernet.com.
Sept 22–23 Renewable Energy Festival, Kemp-
ton PA. Sponsored by MAREA. Farmers’ market
stands open to PASA members. Contact Michele
Gauger at PASA, 814-349-9856, michele@pasa-
farming.org.
Sept 22 Health by Choice Fall Festival at New
Enterprise, PA, 9–5pm. Lots of fun — animals,
free workshops, food, 25% off everything in
store. Visit our website at www.healthby-
choice.net, 814-766-2273.
PASA FIELD DAY Sept 27 Parasite Control in Small
Ruminants with Dr. David Pugh, Centre County
Visitor’s Bureau. 9–12pm. Cost $10 PASA mem-
bers, $15 all others. *
PASA FIELD DAY Sept 28 Bio-Diesel & Compost on
the Farm, Briar Patch Organic Farms, Union Co. 1-
5:30pm. Cost $10 PASA members, $15 non-
members. *
Sept 29 & 30 Northeast Animal-Power Field
ADVERTISEMENT
30
Days, sponsored by Earthwise Farm and Forest,
Fair Grounds in Tunbridge,VT. For more informa-
tion, or to reserve exhibit space, contact; Carl
Russell or Lisa McCrory, Earthwise Farm & Forest,
802-234-5524, Email: lmccrory@together.net.
October
PASA FIELD DAY Oct 3 The Nuts & Bolts of Organizing
& Packing a Choice CSA, Red Earth Farm,
Schuylkill Co. 1–5pm. Cost $20 PASA members,
$30 non-members. To register visit www.pasa-
farming.org or call 814-349-9856 x7.
PASA FIELD DAY Oct 8 New & Beginning Farmers:
Small Group Tour with the Nordells, Beech Grove
Farm, Lycoming Co. 9-4pm. Cost $15 all partici-
pants. *
Oct 8 PASA South Central Region, Harvest
Potluck at Brumbaugh Family Farm, Bedford PA.
Tour the farm at 3pm, potluck at 5:30pm. Direc-
tions & more information to come.
PASA FIELD DAY Oct 13 IPM: Emphasis on Biocon-
trols, Entomology Lab at Penn State, Centre Co.,
10-3pm.*
February 2008
Feb 7–9 PASA’s 17th annual Farming for the
Future Conference, Penn Stater Conference Cen-
ter, State College, PA.
* Field Day Registration PASA FIELD DAY
To register for any Field Day event, visit www.
pasafarming.org or call 814-349-9856 ext. 7.
 About Buy Fresh, Buy Local
The Buy Fresh, Buy Local campaign
and logo are part of a nationwide
initiative developed by FoodRoutes
Network to promote wholesome,
locally grown and processed farm
products. PASA is proud to be the
statewide coordinator for the Buy
Fresh, Buy Local campaign, working
to improve and strengthen mar-
keting opportunities for farmers
and enhance community aware-
ness about the importance of local
and sustainable agriculture. Buy-
ing local strengthens regional
economies by keeping dollars in
the community with people
producing our food. Look for
regional Buy Fresh, Buy Local
events and locate farmers by visit-
ing www.buylocalpa.org.

Celebrate Pennsylvania’s PASA Harvest PASA Harvest

Celebration Dinner Celebration Dinner
Agricultural Bounty! Friday, September 14 Friday, September 21
Whitaker Center for Science Carnegie Science Center
Fall Harvest Celebration Dinner and the Arts & the Hilton Pittsburgh, PA
Harrisburg
Major Sponsor:
Planning Underway Major Sponsors: Glasbern Inn Parkhurst Dining Services
& Lady Moon Farms
Looking for a wonderful way to introduce PASA to a new For details contact:
For details contact: Julie Speicher at PASA,
community and celebrate PASA producer offerings, while
Lauren Smith at PASA, 412-697-0411 or
raising money for PASA’s Annual Fund? Look no further 814-349-9856 or julie@pasafarming.org
than PASA’s two fundraising dinners coming up in Sep- lauren@pasafarming.org
tember. The Harvest Celebration Dinners are a lavish
array of seasonal fruits, vegetables, meats and cheeses, to
be prepared to perfection in a huge variety of dishes. It all
promises to be fantastic, featuring the best our Pennsylva-
nia farms have to offer!
More details will follow to PASA members and be
posted on our website, www.pasafarming.org, but be sure
to save the date now!
 Conference
PASA’s annual Farming for
the Future conference has
become one of the best-
known ag conferences in
r the country. The 2007 con-
yea
t the ber- ference attracted 1,730 par-
u m ne
gho me li ticipants from 33 states and
throu f our h sky
t n ts es o u rg in g 4 countries. The 2008 event
m ensing eved servicul Pittsburst Din will be held February 7–9 in
op dra s an uti rkh
i f
e velolds fun producst the beraed by Pa State College, PA.
D SA h ote ere i nso
PA prom red h r spo
t
tha . Pictu r dinn
e
Check Out
p
shi ind ou PASA’s Prog
beh ices.
Ser
v To learn mo
re visit www.prams
or call 814-3 asafarming.o
49-9856 rg
Membership —
Join PASA today!
PASA is a network of people
who care, since we all have a
role in strengthening ties
between family farmers and
concerned consumers. We
all have a role in assuring
the health of our regional
food supply.

Consumer Interests us all, and

Regional Marketing
Food is the common thread linking PASA’s Regional Marketing Programs
’s newe st programs are designed to reach
PASA strengthen marketing opportunities for
ately mak e the diffe rence in
the eaters who ultim farmers and increase consumer awareness
Public Policy ining our farm s. We hope to educ ate a
susta about the importance of local, sustainable
PASA is proud to say that ct of buying
wider audience on the positive impa farms. PASA currently has a Western regional
we have a growing influence
ly prod uced good s for health, food safety
local office located in Pittsburgh and will be
within the agricultural community
and economic development factors. opening a Southeast regional office this fall.
and continue to represent the
interests of our members at both the
state and federal levels. But the voices of
our members themselves are the real
strength of our policy
programs, and we make
every effort to give
them opportunities to
be heard on issues that
matter.

Farm-Base d Education) workshops demonstrate susta inable farming methods

PASA’s Farm-Based Education (FBE) component, which
other. FBE also includes a research
and allow farm ers to learn from each ge of Ag Sciences.
Penn State University Colle
is a partnership between PASA and the

Non Profit Org.

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