Newsletter - Fall 2007 by Mike Lorey

the

D I RT

The Quarterly Newsletter of Georgia Organics

Growing Healthy Foods, Farms, & Families • Fall 2007 New Workshops: How to Get Certiﬁed Organic September 27, Atlanta Farmer Daniel Parson teaches the ins and outs of organic certiﬁcation. More info on page 9.

Farm-to-School 101 September 29, Atlanta Acquire practical tools and ideas for your school. More info on page 7.

Conservation of the Soil Food Web Learn why organic agriculture is so challenging in the Southeast, and what UGA’s Agroecology Lab is doing about it on page 8.

Eat Local Week

See Georgia Organics’ new eat local marketing materials, and join the celebration in support of local farms in September! Details on page 4.

Shiitake Mushroom Workshop December 8, Decatur Learn how to grow shiitake on natural logs in the Southeast. This popular Georgia Organics workshop sells out early; more info on page 15.

IN THIS ISSUE Farm-Fresh Produce Goes to the Head of the Class Page 1 Farm-to-School Resources Page 7 Grant Opportunities for Farmers & Community Projects Page 9 Fall Planting for Early Blooms Page 11 Events Calendar Page 15

Farm-Fresh Produce Goes to the Head of the Class

A Mom Asks About School Lunches, and Finds Hope by Pattie Baker

ere I am, talking to the Georgia Departments of Agriculture and Education; the U.S. Department of Defense; principals, students, teachers, parents; even a movie producer. All because I, like many parents across the country, asked a simple question. Couldn’t our school lunches be a bit better? My fall down the rabbit hole into the mysterious world of the National School Lunch Program began when my child brought home school lunch menus featuring breaded steak and corndogs. Sure, she could brownbag it, and that’s ultimately what she ended up doing. Over time, however, I wondered if perhaps I was misjudging the school’s lunches. In discussions with the school nutrition director, I was pleasantly surprised to learn that canned fruit is in its own juice, veggies swim in water—not lard or oil, whole wheat is making its way into pizza crusts and rolls, lunches include no trans fat or MSG, and fat and sodium levels are restricted. Yet, the milk is from cows given growth hormones, the corn, soy, and wheat is most likely genetically modiﬁed, the meat is probably irradiated, and just about everything is processed. Nothing, of course, is organic. Forget local. I didn’t feel good enough to pack away the lunchbox, but maybe, I thought, I could make a difference. My daughter and I met with her school’s principal and food manager, prepared presentations, and developed a survey for parents and students. The results from the survey? The number one improvement respondents overwhelmingly wanted was more fresh fruits and fresh vegetables. Back to the county nutrition director we went, armed with our ﬁndings, looking forward to our salad bar. This is when things fell apart. Numerous roadblocks emerged, including the necessity for farms to have enough reliable produce to meet ongoing needs of entire school districts, appropriate refrigerated

An heirloom moon and stars melon fresh for the picking.

transport and storage accommodations, time and money constraints, dedicated staff to champion these efforts, kitchen space for preparation of fresh produce, and even insurance issues in the event of food-borne contamination. What’s more, Georgia’s high level of poverty means that many children eat breakfast, lunch, and after-school snacks as part of the National School Lunch Program. Because these may be their only meals of the day, meeting basic nutritional needs is critical. Gourmet salad greens are not.

The National School Lunch Act: Then and Now

The relationship between hunger and the ability to learn was a grave concern in our country years before the National School Lunch Act of 1946. With the passage of the act, free or reduced-price lunches were guaranteed to any student who qualified, and simultaneously, a predictable end-user for surplus commodity crops from our nation’s farms was established—a seemingly win-win situation. Cont’d on page 6

From the Director

Georgia Organics P.O. Box 8924 • Atlanta, GA 31106 678.702.0400 info@georgiaorganics.org www.georgiaorganics.org

Board of Directors goboard@georgiaorganics.org Barbara Petit, President Daron Joffe, Vice President Leeann Culbreath, Secretary Leslie Fellows, Treasurer George Boyhan, Ph.D. Juan Carlos Diaz-Perez Jennifer DuBose Mike Gilroy Will Harris Jay Lazega Daniel Parson Rick Reed Mary Reilly Alex Rilko Mike Smith Charlotte Swancy Edward Taylor Michael Tuohy

GO Staff Alice Rolls

Executive Director alice@georgiaorganics.org

Karen S. Adler

Mentoring Program Coordinator 404.633.4534 karen@georgiaorganics.org

Lynn Pugh

Curriculum Coordinator lynn@georgiaorganics.org

Relinda Walker

Program Coordinator for South Georgia relinda@georgiaorganics.org

Suzanne Welander

Communications Director suzanne@georgiaorganics.org

he line between work and life appears to be nonexistent.

I recently returned from a ten-day biking vacation with my partner to take a break from Georgia Organics and explore the natural landscapes of Marin, Sonoma, and Napa counties in northern California. Who was I kidding? The trip quickly morphed into a culinary tour of farms, farmer’s markets, restaurants, vineyards, and sustainable seafood. My first hint was when we biked through the town of Point Reyes Station during the peak hours of their local farmer’s market. Marin Organic, a nonprofit that has been a driving force in increasing organic acreage, runs the market. I pondered this organization’s obvious effectiveness while lunching on local cheese and lush, ripe strawberries. Seven hours later, I was staring with wide eyes at the Seaweed Café’s menu. Located in Bodega Bay, Seaweed Café is renowned for serving local food sourced from within a 100-mile radius. We could not get a reservation for the evening, but were able to secure the last two tickets for a five-course seafood fundraiser being held there the next night. This dinner was part of a Sustainable Seafood Salon hosted by Slow Food’s Russian River convivium. What luck! The following day, I spent a beautiful sunny California afternoon inside a lecture hall learning the difference between wild, line-caught, and farmed salmon. Two days later, we pedaled up to Porter Creek Vineyards for my very first wine tasting. When questioned about their growing practices, our gracious host Jonathan pointed to their organic certification on the wall and proceeded to tell me about their efforts to take the vineyard biodynamic. I ordered wine to be shipped home. Local food was never a problem. Whenever we needed an extra energy boost, we simply rolled our bikes to the roadside and picked huge blackberries that seemed to be growing everywhere. One morning, a local biker pointed us to a spot around the corner that had three varieties of plums ripe for picking. Our final, memorable tasting was with Matthiasson, a “garagiste”—very small-scale winemaker—located near Napa. We made an appointment and cycled to their old farmstead located behind burgeoning subdivisions. Vines stretched out to the hills and a kitchen garden bursted with corn, melons, and tomatoes. The wine tasting was around back at the picnic table. Steve Matthiasson, a local viticulturist, and his wife, Jill Klein, manage their vineyard and a nearby peach orchard. The tasting soon turned into a dinner of eggplant parmesan from their garden with grilled cuts of mutton from sheep that grazed their vineyards in winter. After learning a good deal about vine growing and winemaking, we pulled out the tent and spent a blissful night camped on their land. In the morning, a case of wine was ordered. A fitting final salvo was our pilgrimage to Chez Panisse to honor Alice Waters, the culinary mother of the sustainable agriculture movement. Yes, the hazy shade of gray between work and life is a blur, but it suits me fine. Yours in sustainable foods and farms,

Alice Rolls

Mary Anne Woodie

Executive Director

Conference Coordinator maryanne@georgiaorganics.org

Newsletter Editor Suzanne Welander

Graphic Design

Stephen R. Walker www.srwalkerdesigns.com

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I’m a Local.

Locally grown food tastes better, travels fewer miles, and supports Georgia’s Farmers.

eorgia Organics, in partnership with the USDA Risk Management Agency is excited to be providing local foods branding to farmers, farmers’ markets, restaurants, grocers, and other retailers that feature sustainable and organic food grown in Georgia. Market banners, price cards, bumper stickers, and other signage: if you’re interested in using the images in your business, contact Georgia Organics at 678.702.0400. Farmers’ market banners can be available free of charge! the DIRT • www.georgiaorganics.org

Fall 2007

Mark Your Calendar Georgia Organics 11th Annual Conference

et ready and set to go to Dalton! The Georgia Organics Annual Conference heads north February 29-March 1, 2008 to the Northwest Georgia Trade and Convention Center. Keynote presenter George Siemon, CEO of Organic Valley, promises to inspire with the wit and wisdom gleaned from his career weaving family farms together into a cooperative marketing stronghold. Full conference details, including an expanded slate of educational sessions, will be published in the winter edition of The Dirt, or stay up-to-date by subscribing to the Georgia Organics’ monthly on-line newsletter, the eDirt, at www.georgiaorganics. org. Many volunteer jobs can be completed in advance of the conference, and some of the larger jobs earn a free conference pass. Contact conference coordinator Mary Anne Woodie at 770.720.9690 to volunteer.

Georgia Organics Farmerto-Farmer Mentoring Program Gearing Up Soon

entoring has proven to be a highly effective way to support farmers who are new or transitioning to organic and sustainable growing. Georgia Organics is pleased to be continuing this program in 2008 in partnership with the Risk Management Agency (RMA) of the USDA, and will be accepting applications starting in November, 2007. The program matches beginning Mentor Paige Witherington, Farm organic and sustainable farmers with Manager of Serenbe Farms, leads an experienced farmers who have a solid educational tour of Serenbe during a base of knowledge to provide hands-on mentoring meeting in July. training and skill sharing, including onfarm visits, site evaluations, and ongoing interaction. Key aspects of the program also include providing educational materials and resources, indepth workshops, and conference participation. If you are interested in learning more about the program and how to apply to be a mentor or mentee, contact Karen Adler: karen@georgiaorganics.org or 404.633.4534.

Welcome Judith to Georgia Organics

ow does one get this lucky? Less than two weeks after Ivey Doyal’s sad-but-unavoidable departure from Georgia Organics, Judith Winfrey was on board. A more seamless transition couldn’t be asked for: Judith has worked part-time for Nicolas Donck of Crystal Organic Farm as well as Paige Witherington at Serenbe Farms, and is already a familiar friendly face of family farming in Georgia. A recent graduate from Georgia State University with a B.I.S. in Applied Linguistics and beaucoup experience in project management and planning, Judith is quickly making a positive impact as Georgia Organics’ Administrative Coordinator—wasting no time in securing restaurant participation in a campaign to raise awareness of 2007 Farm Bill issues. Welcome, Judith!

Fall 2007

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I’m a Local.

Locally grown food tastes better, travels fewer miles, and supports Georgia’s Farmers.

Celebrate Eat Local Week—and Support Your Farmers!

o celebrate the launch of the “I’m a Local” brand, Georgia Organics is promoting a statewide Eat Local Week September 20-30. From restaurant events and specials, farmers’ markets, movies, and an art opening featuring farmer portraits, consumers will have lots of opportunities to savor Georgia’s local food scene, throughout the state. Educational events include a food preservation and presentation workshop in Athens, and in Atlanta, a workshop on starting farm-to-school programs. The week kicks off with acclaimed author Barbara Kingsolver’s lecture at Emory University

on September 20, and everyone’s invited to attend an open house at Georgia Organics’ new ofﬁces in Atlanta on September 24, with an art opening featuring photographer Paul Hultberg’s farmer portraits in the gallery upstairs. For an updated list of the week’s events, visit www.buylocalgeorgia.org, and get ready to be a local! Farms and businesses interested in joining the I’m a Local campaign or holding an event to celebrate their use of locally grown food can contact Georgia Organics at info@georgiaorganics.org, or 678.702.0400.

Athens’ Sense of PLACE By Craig Page

romoting Local Agriculture and Cultural Experiences, Inc. (PLACE) began in the fall of 2006 in Athens, Georgia with a group of individuals exploring the social consequences of our industrialized food system. One solution for change stood out as so simple yet so powerful: Support Local Farms. By supporting and promoting local

Shop Local, Own Local ��

agriculture, we found we could rebuild our communities and regain our culture and cultural experiences through food. PLACE’s mission is to provide dynamic and innovative educational messages and programs that convey the social, environmental, economic, and nutritional benefits of a strong local food culture, and to pursue creative solutions to increase the availability of locally produced food to all Athens area residents. To accomplish this mission, PLACE engages the Athens area community in multiple ways, including: • PLACE hosts AFANS (Athens Food Activist Networking Session), a quarterly networking event for community members and organizations interested in issues related to local food and social justice. • PLACE is participating in the development of a proposal to establish an educational food garden and outdoor classroom at all of the twenty-one public schools in Athens-Clarke County— each school integrating food, growing, and nutrition lessons into their curriculum, classrooms, and cafeterias. • Working with local farmers and the Director of Student Affairs at UGA, in 2008 PLACE will begin a pilot Grow a Row for Hunger program tailored to the unique demographics of Athens.

October is National Co-op Month! Everyone Can Shop, Anyone Can Join www.sevananda.coop

for a special membership coupon

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As Barbara Kingsolver so eloquently describes in Animal, Vegetable, Miracle, a strong food culture is deﬁned as “arising out of a place, a soil, a climate, a history, a temperament, a collective sense of belonging.” Eating locally and seasonally helps provide a palatable and pleasurable way of connecting with place while building a healthy and sustainable future for our children and planet. If you are interested in learning more about PLACE or getting involved, please visit www.localplace.org, or contact Craig Page at craigp@localplace.org. Craig Page is founder and executive director of the non profit organization PLACE (Promoting Local Agriculture and Cultural Experiences, Inc.) and is passionately committed to building a strong local food culture in his home of Athens, Georgia.

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Fall 2007

Calico Bonnet Not Required

A Review of Animal, Vegetable, Miracle by Barbara Kingsolver Review By Leeann Culbreath

knew the local food movement had hit Middle America when my mom called from small-town Ohio to tell me about this great book she had checked out from the library. She mangled the title, and she didn’t quite utter the word “biodiversity,” but she was aghast to learn that only one percent of vegetable varieties grown in the United States one hundred years ago are still available at the grocery store. My mom’s end table is usually stacked with the latest bestselling romance, or something politics-lite, such as 100 People Who Are Screwing Up America. Ironically, author Barbara Kingsolver ranks 74 in that book—and that was before she and her family uprooted themselves from the food grid for a year. Animal, Vegetable, Miracle describes that year spent “living la vida local” on the family farm in southern Appalachia. The book’s contents follow an unusual recipe: a few parts memoir, heaping spoonfuls of advocacy, generous dashes of how-to, and some travel writing to taste. Kingsolver unfolds the bulk of the story month-bymonth through the seasons, beginning in March with asparagus, onward through their nine-year old daughter’s egg business and a truly miraculous tomato harvest, to a victorious conclusion one year later with heritage breed turkey chicks hatching against the odds. Each chapter ends with a short essay by the author’s college-age daughter, Camille Kingsolver, complete with favorite recipes and a sample week’s menu. Kingsolver’s husband, avian biologist Steven L. Hopp, contributes short, informative sidebars

throughout which function as a “Local Food 101” course for those just getting acquainted with the movement and its politics and logistics. This is an intimate story of abundance, not “chilling tales of a family gnawing on the leather uppers of their Birkenstocks” come January. After describing one of their ﬁrst local meals— a bread pudding with asparagus and wild mushrooms—Kingsolver proclaims, “give me this deprivation, any old day of the week.” The book encourages, and inspires, everyone—even the most urban of urbanites—to take more responsibility for their plateful. And it doesn’t mean a radical, expensive lifestyle change; it doesn’t cost a fortune, in other words. Nor does it require a pickup truck, or a calico bonnet. Just the unique belief that summer is the right time to go to the fresh market with cash in hand and say to some vendors: “I’ll take all you have.” The market has been ﬂooded with similar “locavore” tales in the past year or so, but this one stands out for its personality— funny, smart, unpretentious, hopeful, and inspiring. That both my mom and I could love it is, to me, the book’s greatest miracle. Leeann Culbreath is a Georgia Organics board member who raises two sons, lots of veggies, and an occasional ruckus in Tifton, Georgia.

A Farmer Takes A Field Trip By Daniel Parson

ne Monday in June, the Gaia Gardens interns and I loaded up in my wife’s car and headed north toward Rabun County for a good, old-fashioned ﬁeld trip. Our planned destination: a tour of three Rabun County farms. After deciphering the mountain driving directions, we found ourselves in a high cove near a beautiful bubbling brook. This is where David Taylor’s family lives alongside a flock of chickens, rows of blueberry bushes, and a smattering of vegetables. Our crowd of humans joined the ﬂock of 200 laying hens in their hoophouse. Amazingly, the Chuck Mashburn of Mill Gap Farm explains smell was not bad because the his compost tea brewing process, complete Taylors add bedding every day with aquarium bubbler. to achieve the deep bedding that renown sustainable farmer Joel Salatin advocates. We also saw some small-scale equipment like the “whiz-bang” chicken plucker, an apple press, and a store-bought rig that bends fence poles into hoophouse framing. From Taylor Farms, we headed down the road to Mill Gap Farm—Chuck and Amy Mashburn’s homestead and community garden. Chuck explained his homemade compost tea brewer. He’s part of a group of mountain growers experimenting with the tea for plant health and disease control. While at Mill

Fall 2007

Gap Farm, we walked down to the field where neighboring community members garden. Our tour’s organizer, Terri Jagger Blincoe, has her plot here. The tour ended with a walk to Chuck’s amazing, gravity-fed water catcher that feeds the field, with enough pressure to water in crops. Inside the hoop house with 200 All the talking and farm layers at Taylor Farms walking made us hungry, so we headed to Bon Appe’tit in downtown Clayton for lunch. The entire meal was prepared from the local farms’ products. After lunch we visited Coleman River Farm, a 20+ member Community Supported Agriculture (CSA) farm operated by David Lent and his family. We saw how he was using retired chicken houses for storage and greenhouse. Fearlessly, David let us walk unsupervised through the field and see what there was to see. He was well organized and even had summer lettuce growing! The garden seemed very productive and healthy. Reflecting on our day, we thought back to our lunch. It was exciting to think there were about twenty of us in that small Clayton café, all part of the local organic movement. Such gatherings fill me with inspiration that we can make a difference in Georgia’s food supply. Daniel Parson is the farm manager at the certified organic Gaia Gardens, a 55-member CSA farm located in Decatur, GA.

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Farm-Fresh Produce Goes to the Head of the Class •

Cont’d from page 1

Over the years, as budgetary constraints have Farmers are taking action to help bridge the gap as pressured schools to reduce kitchen staffs, the National School well. The New North Florida Farm Cooperative includes Lunch Program meals morphed to include a greater percentage 100 members and participants, functioning as a council that of already-cooked, ready-to-heat meals. Schools searching makes it easier for school districts to purchase the four or for new sources of revenue entice students who are paying five seasonal crops that the participating farmers have chosen full-price for meals off of the to focus on. According to Vonda school’s premises to spend Richardson, an extension marketing their lunch money at school. specialist at Florida A&M University, Reflecting increasingly poor there are currently no Georgia school eating habits, many schools districts signed up for the program have simply relocated the foods this school year although talks are kids are eating outside of school continuing with several that have into the school in order to keep expressed interest. the revenue stream pumping. There are promising indications Thus fast food, soda, and candy that Georgia officials are willing to companies have worked their do more. When asked way into our nation’s schools. about farm-to-school Despite its intent, the nutrition programs, current system is not working. Above: Outside the classrooms at Dana Tofig, director of Our nation’s children are E. Rivers Elementary School. Right: communication at the growing fatter. Their health is Gardens attract bugs and other Georgia Department of deteriorating, and their ability beneficial activities: Fifth graders Education, states “We worked with parent and local artist to learn effectively is suffering. Linda Mitchell to fashion this sixare supportive of this T h e h a b i t s t h e y f o r m i n foot flying bug out of plastic lids. concept but do not have childhood are the ones they will a set, statewide program keep for life. Are we doing the best we can for our country’s devoted to the initiative. children? Is there another way? We have discussed this with the Georgia Department of Farm-to-school programs are an alternative Agriculture in the past. We would be willing to do more.” approach that more communities are willing to try. There I called Georgia’s Agriculture Commissioner, Tommy does not yet appear to be quantitative evidence that shows Irvin, who agreed that there is an opportunity for his department they are effective at combating obesity, but some studies and the Department of Education to work together to connect claim these programs improve test scores, reduce behavior farms and schools. As more acres of Georgia farmland are problems, and create more ecologically aware citizens. converted to organic production, I wonder if perhaps some of Farm-to-school is an umbrella term that includes three those crops could be earmarked for schools. facets: (1) farm-fresh produce provided to school cafeterias, (2) What can parents do? Mr. Tofig suggests you start school gardens, and (3) nutrition education. There is a wide with your local school system. “Let your school system know range in the levels of participation among schools. Some may you are interested in farm-to-school initiatives,“ he advised. simply have a butterfly garden. Others “Let your legislator, superintendent, board grow crops at the school, get their salad members, and nutrition directors know.” bar fixings from a local farm, take regular The Power of field trips to farms or local community gardens, and receive in-school nutrition Parental Involvement education regularly. In January 2007, parents at E. Rivers The National School Lunch Elementary School in Atlanta took matters Program does provide a way for schools into their own hands. Parent—and chef— to purchase fresh produce from local Linton Hopkins organized a meeting with farms, and the 2002 Farm Bill included parents, farmers, a philanthropist, and a recommendation that encourages others to create a plan for an organic garden. — Dana Tofig, Georgia this. Schools may use the well-oiled Two months later, raised beds populated the Department of Education purchasing and logistics power of the school’s courtyard and in May, second and Department of Defense’s Procurement third graders were helping to plant the first Buying Office (the DOD PBO) to source, buy, store, and vegetables. With enthusiastic support of a couple of teachers, distribute fresh produce. In North Carolina, where legislation the school integrated the burgeoning garden project into the was passed to provide fifty schools with grants to buy local second and third grade International Baccalaureate program produce, their regional DOD PBO works hand-in-hand with during 2006. the North Carolina Department of Agriculture to offer farmImpacting the food served at the school proved more fresh produce to all schools who request it. The Jacksonville, challenging. Rather than moving straight into the cafeteria, Florida DOD PBO services Georgia, and according to Todd Hopkins collaborated with Sodexho on a healthy snack Baxley, a subsistence management specialist there, thirty of the initiative, transforming a different seasonal food item into a fun 180 school districts in our state are participating. treat each month.

“We are supportive of this concept. We would be willing to do more.”

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Fall 2007

The power of parental involvement cannot be overstated. At the Neighborhood Charter School in the Grant Park section of Atlanta—where every teacher has an outdoor classroom space where students grow food, flowers, and herbs, and kindergarteners recycle their lunches in a worm composting bin—parents took advantage of an expiring contract with the Atlanta Public Schools food vendor. They voted to hire a new vendor that would work collaboratively with them to use farm-fresh produce in menu planning. Vendors like Sodexho, that supplies E. Rivers, have taken note of the disturbing trends in childhood nutrition and are starting to respond. Joanne DeShields, Sodexho School Services resident district manager for Atlanta Public Schools, describes their long range vision: “For kids to want to eat healthy items, to be knowledgeable about it, and for them to enjoy eating it!” In addition to significantly increasing the amount of fresh foods sourced locally, Sodexho is evaluating the value of school gardening programs as a platform for nutrition education: moving from the garden to the classroom, and says DeShields, “coming full circle and landing on their plates” in the cafeteria. I asked E. Rivers’ new principal David White about potential conflict due to time constraints placed on schools by the No Child Left Behind Act’s focus on test scores. “The data bears out that when children are engaged in things that matter to them, their performance improves,” he responds. “Does the garden at E. Rivers matter to them?” I asked. “The thing that has impressed me,” he answered, “is that parents and their children have been tending this garden all summer. Strong community-based support like this—to see the garden flourish—tells me something.” If a parent happens to be a chef, farmer, nutritionist, or even a movie producer all the better. Responding to Texas Agricultural Secretary Susan Cooms’ suggestion that it will take two million angry moms to change the school lunch program, two moms made a documentary that shows what’s wrong with our National School Lunch Program and what we can do about it. Two Angry Moms is being screened at events nationwide, including a screening being planned by Sevananda Natural Foods Market in Atlanta next spring. Coproducer Amy Kalafa invites parents to participate in Take Your Child to Lunch during National School Lunch Week, October 15-19. She suggests, “Notice what’s being served, ask for ingredient lists, and get involved with wellness committees in your school or district.” Am I an angry mom? No. I’m a hopeful mom, even though at times during my research I wanted to throw up my hands and say, “Forget it. Why bother? Change is just too hard.” But change is happening. And we in Georgia can roll up our sleeves and work together, because my research has made one thing abundantly clear: I am not alone in wanting something better.

Farm-to-School 101

September 29, 9am –12 noon, Atlanta, GA This workshop will provide participants with a general introduction to the goals and objectives of farm-to-school programs, as well as hands-on activities for school classrooms, cafeterias, and communities. Learn engaging classroom food and nutrition lessons that connect to Georgia Professional Standards, how to prepare nutritious snacks that kids will love, and ﬁnd local farmers for ﬁeld trips. Held at E. Rivers Elementary School in Atlanta, the workshop includes an opportunity to explore the school’s garden and learn how it is being used to integrate food, farm, and nutrition education into the curriculum.

Farm-To-School Resources To contact Georgiaʼs State Superintendent of Public Schools: Kathy Cox 2066 Twin Towers East 205 Jesse Hill Jr. Drive SE Atlanta, GA 30334 404.656.2800 •404.651.8737 fax state.superintendent@doe.k12.ga.us All-Purpose Internet Resources: • Farm to School: www.farmtoschool.org • Community Food Security Coalition: www.foodsecurity.org/farm_to_school.html Additional Internet Resources: • National Gardening Association: www.kidsgardening.org. 800.538.7476 Classroom projects and activities, and grants for start-up and established youth gardening programs. • Two Angry Moms: www.angrymoms.org Reserve an advance copy of Two Angry Moms, with links to other sites. • Chef Annʼs Lunch Lessons: www.lunchlessons.org A Healthy Kidʼs Meal Wheel and more. • Center for Ecoliteracy: www.ecoliteracy.org Download the 175page Rethinking School Lunch Guide. Resource list provided by Sevananda Natural Foods Market

Pattie Baker publishes FoodShed (foodshed.blogspot. com) and runs a writing studio named Fresh Baked Copy (pattiebaker.com). Fall 2007

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Conservation of the Soil Food Web… or why organic agriculture is so difficult in the Southeast, and what can be done about it. By Dr. Carl Jordan and Jason Mann, University of Georgia Agroecology Lab An ecologically sustainable farming system is one that efficiently recycles nutrients such as nitrogen, phosphorus, and potassium. The key to efficient recycling is the community of soil microorganisms—everything from bacteria, fungi, and protozoa, to micro-arthropods and earthworms. When these organisms are present in the soil, they incorporate nutrients into their bodies. When an atom of nitrogen (N), for example, is incorporated into a fungal cell, that nitrogen cannot volatilize or be leached; it is bound inside the fungal body. The N becomes available for plant uptake only as a result of excretion as it is passed up the food chain—the fungi is eaten by a soil mite, for example, and some of the N is excreted from the mite. Once excreted, the N is soluble and can be taken up by the roots of crop plants. When soil lacks a substantial community of microorganisms, any soluble nutrient in the soil will either immediately be leached, or held weakly on the surface of clay particles until the next rainfall. The presence of soil fauna ensures that nutrients are held in the soil until the crop plants need them. A healthy soil community does not come easily in the highly degraded soils of Georgia. Soil organisms have voracious appetites and need plenty of food. What do we feed them? Carbon is the energy source for these organisms; soil organic matter is approximately 50% carbon. Therefore, the trick to keeping the soil community functioning is to make sure there is a sufficient supply of organic matter. In the Southeast, this is a major problem. Because the hot, wet climate stimulates the activity of soil microorganisms when the soil is tilled, organic matter breaks down rapidly and nutrients may be released, through leaching and volatization, faster than the plants can utilize them. We can counter this by slowing decomposition, and by increasing the supply of soil organic matter. The Agroecology Lab at the University of Georgia has been experimenting with a system that combines an adaptive no-till approach with an intensive regime of cover crops to feed and protect the soil organisms. In these systems, a diverse

winter cover crop is grown on the production field. In the spring, the cover crop is rolled flat with a roller-crimper, a heavy roller with beveled angle iron that crimps the cover crop to prevent it from resprouting, slowing the decomposition cycle. The resulting mulch provides a weed barrier into the summer months, and allows for a more effective delivery of soil organic matter to the soil system. A no-till planter injects seeds or vegetable transplants through the mulch into the mineral soil. One of the first projects of the Agroecology Lab was to develop a no-till planter suitable for the small-scale typical of mixed fruit and vegetable organic farms. In addition, a commercially available vegetable transplanter was modified to inject vegetable starts through the residue of a winter cover crop. Another method of conserving soil organic matter is by double digging, a labor-intensive approach to conserving soil organic matter not practical except in small home-garden plots. A compromise between no-till and double digging is a PTO-driven spader. A spader is incredibly effective at incorporating residues into the soil while preparing the planting bed, without pulverizing the soil structure and its embedded soil community as a roto-tiller would. Cover crops are an essential component of an ecological farming system, because their residue replaces the carbon that is lost through the respiration of soil microorganisms. Mixes of rye, clover, and winter peas are commonly used as winter cover crops, and millet, sudan grass, and buckwheat in the summer. The challenge with these cover crops is that they are all annuals, and thus have to be replanted each year. The Agroecology Lab has been experimenting with nitrogen-fixing perennial cover crops that once established, could maintain themselves indefinitely. Planted in hedgerows, 4-6 meters apart, a cash crop is grown between the rows. The research hypothesis being tested is that the periodic pruning of the hedgerows causes sloughing of the fine roots, adding carbon and nitrogen to the soil. The observed results to this point have been promising and the alley cropping system will be a feature of the Agroecology Field Day at the experimental site in April of 2008. Dr. Jordan is a Professor in the E.P. Odum School of Ecology, University of Georgia. For 40 years he has studied nutrient cycles in both natural and agricultural ecosystems. Jason Mann is a biodynamic farmer, social/environmental entrepreneur, agroecological researcher, and community organizer. He is the farm manager of the University of Georgia’s Agroecology Laboratory and founder/farmer of Full Moon Cooperative and farm255.

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Saturdays, through October 28 9:00 am - 1:00 pm Piedmont Park 12th Street Entrance visit www.piedmontpark.org 404-876-4024

This article is the second in a series of three. 8

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Fall 2007

Grant Opportunities

Upcoming Events

By Suzanne Welander

n July 31, Dr. Marion Simon, small farms specialist with the Kentucky cooperative extension, shared a wealth of experience with over 70 participants at the Business Planning for Small-Scale Producers workshop hosted by Georgia Organics in partnership with the USDA Risk Management Agency . In addition to learning critical business planning skills, participants heard stories of Dr. Simon’s experiences winning grants for small farm operations experimenting with new methods of growing and marketing their products. Many of these grant opportunities are open to applications this fall.

Small Farm Research Grants

The USDA Cooperative State Research, Education, and Extension Service (CREES) program offers grants for Small Business Innovation Research (SBIR). These one to three year grants provide up to $80,000 in the ﬁrst year to complete a feasibility study and business plan; invited projects can apply for the additional funding required to implement their projects in years two and three. Dr. Simon notes that “small farm participation in these grants needs to be increased,” while acknowledging that the number of applications received has fallen over time. She adds, “If you’re looking for grants, look at SBIR if it’s anything to do with small business.” Applications must include research to bring in new ideas; according to Dr. Simon, the program is well suited to projects in urban environments. The application deadline for 2008 grants is September 5, 2007. More information can be found at www.csrees.usda.gov/fo/funding.cfm.

SARE (Sustainable Agriculture Research and Education) Grants

Producers can apply for grants to conduct research, marketing, and demonstration projects, with results shared with other farmers and ranchers. SARE provides up to $10,000 for these projects, many of which are organic-friendly. Proposals are usually due around October. Other SARE grant programs include an On-Farm Research Grant program that provides up to $15,000 for county extension agents to work with one to three farmers to set up a research project that will help producers understand and adopt sustainable agriculture practices (proposal deadline to be announced in September), and a Sustainable Community Innovation Grant program that invests in building explicit linkages between sustainable agriculture and rural community development (proposal deadline October 1, 2007). A recently funded project in rural Georgia will use the results from a food system survey to assess the current local food system, promote sustainable agriculture entrepreneurial opportunities, and inﬂuence farm-friendly local government policy. For more information visit www.southernsare.uga.edu.

Organic Farming Research Foundation

Farmers, ranchers, researchers, and extension personnel are encouraged to apply for these grants that provide up to $15,000 for research to foster the improvement or adoption of organic farming systems. Proposals are considered twice yearly; the next proposal due date is December 17, 2007. For more information, visit www.ofrf.org, or call 831.426.6606.

Fall 2007

Team Agriculture Georgia (TAG) Workshop September 20, 8am-3:30pm, Fort Valley, GA

This free workshop for small, beginning, and limited-resource farmers includes: a primer for selecting new farm enterprises; aquaculture; beekeeping; financing small farms; goats, lambs, and pastured poultry; an introduction to organic production and marketing; SARE value-added producer grants; sustainable natural resources; and a special initiative discussion of women in agriculture. The luncheon topic is the “Buy Local” food movement. Lunch and all sessions are free, but registration is requested to ensure adequate materials are available. For more information, or to register, visit www.teamaggeorgia.com, or call 478.825.6268.

How to Get Certiﬁed Organic

September 27, 9:30am-4pm, Decatur, GA

This in-depth workshop, presented by Georgia Organics, covers the nuts and bolts of obtaining organic certification for your farming operation. Topics include: understanding the USDA National Organic Program; principles of organic farm management; handling paperwork; choosing and working with a certifier; avoiding pitfalls; rules and regulations; and streamlining the process. Daniel Parson, farm manager of Gaia Gardens, a ﬁve acre organic farm, instructs. A certifying agency representative will be on hand to answer questions and provide practical information about the process. Registration is $45, or $35 for Georgia Organics members, and includes lunch, comprehensive materials and resources, and a farm tour. For more information, or to register, visit www.georgiaorganics.org, or call 678.702.0400.

Field of Greens

October 6, 11am-10pm, Walnut Grove, GA

This country festival focuses on all things organic, from locally raised food, tastings providing by some of the areaʼs top chefs, and a slate full of educational sessions to give your life an organic tuneup. Self-guide your own farm tour, visit with vendors at the Organic Market on-site, or kick back and listen to the local musicians entertaining throughout the day. Tickets are $10—no charge for children 12 and under—and include tastings, entertainment, and educational sessions. Proceeds beneﬁt Georgia Organicsʼ efforts to support the development of emerging organic farmers in Georgia. At Whippoorwill Hollow Organic Farm outside Covington. For more information, visit www.ﬁeldofgreensgeorgia.org, or call 678.702.0400.

the DIRT • www.georgiaorganics.org

Plant Now for Fall, Winter, and Spring Blooms By Stephanie Van Parys

nce, I imagined a front yard full of poppies presenting all colors and shapes available. The urge hit me in January, the seeds were sown out in February, and when spring arrived, no poppies. I later learned that poppies like to be sown out in October for bloom the following spring, thus this article. Now is the time to get a jumpstart on annuals to plant this fall for spring beauties. All of these varieties prefer well-drained soils in full to partial sun and can be planted by the end of October.

Pansies and Violas: I ﬁnd these upturned faces in the cold season garden a charming sight. These low-growing plants like to be placed six inches apart from one another. Enjoy their sweet ﬂowers in a bud vase or fresh in your salad for yummy eating. With so many colors to choose from, any color scheme is possible.

Poppies (Papavar sp.): No other ﬂower reminded my mother of

her childhood in Germany more than red corn poppies growing wild in the fields. Their brilliant colors and forms join us for a short, but romantic, time in our garden. Let’s not forget about the lovely seed capsules that spill hundreds of tiny black seeds, and once empty, are perfect for ﬂower arranging. Be sure to sow out the seed in the fall to ensure blooms the following spring, and every spring afterwards.

Calendula or Pot Marigold: Flower colors range

from almost white to pink to orange. These annuals are an easy and unique cool season addition to your garden, in the ground or in a container. I find calendulas to be unassuming when not in bloom, but once the flowers start, distinctly noticeable. Many people ask me about the calendulas at the Oakhurst Garden because they are unfamiliar with them. Their flowers are used medicinally in salves. Expect the plants to grow 12 to 24 inches tall.

Bachelor Buttons (Centaurea cyanus): There

is a house in my neighborhood that has a fine crop of bachelor buttons each spring and for the rest of the year, not much else. How many yards do you define by what blooms year after year? Bachelor buttons have fairly plain foliage, but the flowers in their bright blues to pinks and all shades in between make up for it. The long stems, growing up to two feet, are perfect for cut flowers. Plant them en masse; the effect is better that way and your neighbors will make a note of your yard, I’m sure.

Sweet William (Dianthus): A big thank

you to Daniel Parson of Gaia Gardens for introducing us at the Oakhurst Garden to these springtime winners! We started the seeds with him last fall and for most of the winter, the plants formed low growing mounds of leaves. With much anticipation, the plants sent up flower Bachelor Buttons stalks two feet high and continued unharmed through the ghastly freezing temperatures of last April to explode with pink, fuchsia, and white blooms that Now is the time to start your plants from seed. For all of these graced the garden for several weeks. In other words, you must varieties except the pansies, the time to sow seed is August through plant some in your garden. September. Foxgloves, hollyhocks, parsley, poppies, and bachelor buttons can be self-sown in the garden, but not aggressively. Snapdragons (Antirrhinum sp.): Kids love it when you As transplants, sweet William, foxgloves, hollyhocks, parsley, squeeze the flower lightly with your fingers to move the lower calendula, and bachelor buttons set out in the fall will bloom the “jaw” of the flower, roaring at the same time. Better watch out or following spring. Have your transplants in the ground by the end the mouth will snap your finger! Plant a nice big grouping and you of October. will be rewarded with beautiful colors that make the perfect cut flower to fill your house with. When set in the ground in early fall, If you plant all of the flowers listed above, your garden will have snapdragons will bloom fragrantly for you before the year is out an endless supply of blooms that can be enjoyed in the garden, and grace the garden with a second set of blooms the following from your kitchen window, and in cut flower bouquets gracing the spring on stalks 18-24 inches tall. inside your house.

Foxgloves and Hollyhocks (Digitalis and Alcea): A Sources of Seed: stand of foxgloves and hollyhocks blooming in the spring is a site to behold, the true essence of a cottage garden. Fall is the time to set out these lovely plants so that roots can be established over the winter to prepare for a full display come spring. Expect happy plants to grow 3-6 feet tall. These biennials tend to be short-lived.

• www.selectseeds.com: Heirloom varieties. •www.botanicalinterest.com: Packets are full of growing information inside and out. •www.jlhudsonseeds.net: Over 25 varieties of poppies alone.

Parsley (Petroselinum crispum): I love parsley for many reasons: the rich mineral taste when you snack on it in the garden; taboulleh; the way it serves as a host for insects in the garden. Caterpillars chomp this umbel down to the ground for future butterflies, and beneficial insects, such as parasitic wasps, enjoy the nectar. Parsley fits in anywhere in either a vegetable or an ornamental garden—a green winner for three seasons long.

Stephanie Van Parys lives in Decatur with husband Rob, children Oscar, Eleanor, and Benjamin, their two dogs, and chickens. She gardens anytime she can in their city garden, and shares her knowledge and enthusiasm for organics and gardening in many ways. Stephanie earned her degree in horticulture from UGA, and serves as the executive director for the Oakhurst Community Garden Project in Decatur.

Fall 2007

the DIRT • www.georgiaorganics.org

Adams-Briscoe Seed Company “The ABCʼs of Buying Seed” 325 E. Second St. / P.O. Box 19 Jackson, GA. 30233-0019

Since 1946 Adams-Briscoe Seed Company has been serving agriculture and the seed industry with all types of seeds, many of which are difficult to locate elsewhere. We stock all types of seeds for cover crops, forages, erosion control, wildlife enhancement, vegetables, land reclamation and other uses. As a dealer for National Garden Wholesale we also supply a good assortment of organic fertilizers and plant protection products. Please contact us for a seed and product list. You may visit our website at www.ABSEED.com

Phone: (770) 775-7826 FAX:(770) 775-7122 E-Mail : ABSEED@JUNO.COM Jimmy Adams Mail Orders Welcome * Credit Cards Accepted Greg Adams

Growing Together with GO!

Thank you to our New and Renewing members, benefactors, and contributors who made donations between between June 6, 2007 and August 22, 2007.

Benefactor Anonymous Earth Share of Georgia Whole Foods Market, Dunwoody, GA Woodﬁre Grill, Atlanta, GA

Individual Daniel Wimbish, Atlanta, GA Frank Alexander, Bonaire, GA Jo Ellen Berg, Demorest, GA Carol Berman, Decatur, GA Roseann Blacher, Marietta, GA Patron Dr. George Boyhan, Statesboro, GA Linda Ellis, Decatur, GA Jeffrey Glover & Carrie Furman, Atlanta, GA Kelly Clonts, Atlanta, GA Anissa Harris, Atlanta, GA Lee Creighton, Buford, GA Sophia Brothers Peterman, Atlanta, GA Carolyn Davis, Atlanta, GA Susan Crisp, Atlanta, GA Connie Dozier, Edison, GA Peter Hartel, Athens, GA Billie Jean Erwin, Adairsville, GA Martha Ross-Bain, Atlanta, GA Ron Eyester, Kennesaw, GA Anna Weeks, Atlanta, GA Leslie Fellows, Roswell, GA John Zlogar, Atlanta, GA Judy A. Focht, Atlanta, GA Business Barbara Fox, Decatur, GA Belly General Store, Atlanta, GA Lorna Gentry, Atlanta, GA ItSaul Natural, Dahlonega, GA Justin Hammonds, Cumming, GA Seeds of Change, Santa Fe, NM Ted Hatch, Atlanta, GA Shae Hoschek, Burlington, IA Farm Angela Katsavavakis, Bob Burns & Jill Crabtree, Udan Farm, Milledgeville, GA Peachtree City, GA Stanley Casadonte, E. Rivers Elementary, Atlanta, GA Rebecca Lang, Athens, GA Liz Peterson, Patchwork Farms, Cartersville, GA W.A. Robinson, Doe Creek Farm, Buckhead, GA Mara Loftman, Big Canoe, GA Michael Rutherford, COPE Farms, Fort Valley, GA Richard Lux, Augusta, GA Greg & Susan Schulz, Marblehead Farms, LLC, Ranger, GA Kerry McArdle, Atlanta, GA Mike & Karen Smith, Longwood Plantation, Newington, GA Mary Moore, Atlanta, GA David & Teresa Taylor, Taylor Farms, Lakemont, GA Barb Pines, Smyrna, GA Debbie Waugh, Salamander Springs Farm, Milledgeville, GA James Powers, Decatur, GA Angela Renals, Atlanta, GA Family Anna Rogers, Atlanta, GA Korri Ellis, Atlanta, GA Shelley Sawyer, Atlanta, GA Stephanie Costa, Lithia Springs, GA Elizabeth Douglas & Greg Hamblin, DeeDee Schmeisser, Lawrenceville, GA Powder Springs, GA Mary Elizabeth Shoptaw, Madison, GA Nita & Rick Epting, Decatur, GA Freya Simmons, Atlanta, GA Ann Evarts, Moultrie, GA Norman Slawsky, Atlanta, GA Sara Fountain, Atlanta, GA Susan Swanson, Chickamauga, GA Della & David Fried, Atlanta, GA Nicole Taylor, Atlanta, GA Elaine Gerke & Cliff Joliff, Gainesville, GA Christine Tibbetts, Tifton, GA Michael Halicki, Atlanta, GA Nellyn Van Os, Atlanta, GA Randy & Kathy Harber, Atlanta, GA Rawls Whittlesey, Tyrone, GA Mary Hart, Atlanta, GA Anna Wilds, Augusta, GA Penny Hayes, Dunwoody, GA Brigitte Jones, Decatur, GA Student Jim & Kim Kenney, Buford, GA Seth Alhadeff, Dahlonega, GA Mark Lieberman, Dahlonega, GA Kimberly Brown, Smyrna, GA Malone, Dunwoody, GA Lauren Cogswell, Atlanta, GA Ken Payton, Blakely, GA Natasha Fast, Valdosta, GA Richard & Gia Sachs, Lawrenceville, GA Danielle Kahn, Scottdale, GA Beverly Seckinger, Atlanta, GA Tammy Tyre, Atlanta, GA Brent & Sarah White, Decatur, GA

Fall 2007

More Than One Way to Give

There’s more than one way to give to Georgia Organics—in addition to becoming a member, you can: •Put a Little GO in Your Organic, Fair-Trade Coffee: Café Campesino offers a Georgia Organicsʼ coffee blend that benefits Georgia Organics. Order at www.cafecampesino.com, or call 888.532.4728. •Give at the Office: Employees who work at companies who are members of Earth Share of Georgia can contribute to environmental causes through payroll contributions or direct gifts. Visit www.earthsharega.org. •Take GO to the Chapel: Be like Jeffrey Glover and Carrie Furman and designate Georgia Organics the recipient of fundraising at your charitable wedding. Visit www.idofoundation.org. •Leave a Legacy: Secure future generationsʼ access to healthy food and preserve family farming as a way of life by leaving a gift to Georgia Organics in your will. Contact Alice Rolls at 678.702.0400. •Join Atlantaʼs Return to Eden rewards program: A portion of your store purchases supports Georgia Organics every time you shop! Receiving The Dirt each quarter in your mailbox is one of the benefits of membership. Renew your membership, or join as a new member at www.georgiaorganics.org. If you prefer paper to bytes, fill out the membership form on the back cover. Member-supported Georgia Organics is a 501(c)(3) organization, and contributions are tax deductible. Your donation helps us integrate healthy, sustainable, locally grown food into the lives of all Georgians.

the DIRT • www.georgiaorganics.org

Ask your garden center about Mr. Natural速 & PermaTill速 soil products: Mr. Natural CLM Complete Landscape Mix

Six ingredients perfectly pre-mixed and specifically designed for growing a wide variety of plants in our Georgia clay soils.

Mr. Natural WSM Woodland Soil Mix

Pre-fixed planting soil formulated for plants that grow best in acidic soils, such as rhododendron, azaleas, camelias, gardenias, ferns and most native shade garden plants.

Mr. Natual Hen Manure Compost

Contains one of the highest nutrient levels of any commercial domesticated animal manure. It is fully composted...nonburning and absolutely no manure odor.

Mr. Natural Worm Castings

Rich soil amendment for plants that prefer acidic soils. Excellent top-dressing for containers, native and shade perennials and houseplants.

PermaTill One Time

Permanently restores gaps and pore spaces in compacted soils so that air, water and roots move freely for better drainage, aeration and deeper root systems.

Complete Landscape Mix (CLM) Hen Manure Compost

Woodland Soil Mix (WSM)

Worm Castings

Permatill速

Mr. Natural is a registered trademark of Itsaul Natural. PermaTill is a registered trademark of Stalite PermaTill.

Organizations

Calendar Continued

EARTH SHARE OF GEORGIA • One simple way to care for our air, land and water. As Georgia’s only environmental fund, Earth Share partners with businesses and employees to support more than 60 leading environmental groups. 404.873.3173, www.earthsharega.org.

Classiﬁeds

Yes you CAN (Compost and Naturescape) September 28-29, 9am-5pm,Waycross, GA A free train-the-trainer workshop for educators who work with youth at facilities that process food, animal, and yard wastes. Learn how to teach composting of these wastes and sustainable management of the surrounding landscapes. Participants receive materials that can be used in one-day training sessions at their facilities. Advance registration required; to request a registration form, call 919.545.9050. More information is available at www.georgiaorganics.org/events.

DESTINY PRODUCE is a CERTIFIED organic produce distributor located in the State Farmers Market in Atlanta shipping the highest quality organic produce to large and small retailers, co-ops, and buying clubs throughout the Southeast. Destiny Produce also sells supplemental produce to buying clubs/co-ops that distribute CSA/Organic produce boxes to their members. We also offer a direct box program to buying clubs and co-ops, who handle subscription sales - Destiny does the work and delivers the boxes to you! We are looking to buy organic produce from certiﬁed organic growers in the Southeast, and we can offer growers widespread distribution and marketing of locally grown organic produce. Please contact Dee Dee Digby at 404.366.7006 or 866.366.7006. deedee@destinyproduce.com.

Farm-to-School 101 September 29, 9am-12 noon, Atlanta, GA This workshop will provide participants with a general introduction to the goals and objectives of farm-to-school programs, as well as hands-on activities for school classrooms, cafeterias, and communities. Learn engaging classroom food and nutrition lessons that connect to Georgia Professional Standards, how to prepare nutritious snacks that kids will love, and ﬁnd local farmers for ﬁeld trips. Registration is $20, or $15 for Georgia Organics members. For more information and to register online, visit www.georgiaorganics.org/events, or call 678.702.0400.

Donate your van to THE GEORGIA COALITION AGAINST HUNGER: A delivery van in good working condition will improve access to farm-fresh produce for families with limited access to quality food. The nonproﬁt Hunger Coalition currently operates six fresh produce stands per week; your donation can increase the number of families and neighborhoods reached. Contact Sandra Robertson at 404.622.7778.

Georgia Organics’ Open House, Dinner, & Art Show September 24, 5:30-8pm,Atlanta, GA Visit Georgia Organics in our new office in the Virginia Highlands neighborhood in Atlanta, take in the exhibit of Paul Hultberg portraits of Georgia’s sustainable and organic farmers in the gallery upstairs, and enjoy local food specials at Food 101 and Murphy’s. More info at www.georgiaorganics.org/events.

Calendar Team Agriculture Georgia (TAG) Workshop September 20, 8am-3:30pm, Fort Valley, GA This free workshop for small, beginning, and limited-resource farmers includes: a primer for selecting new farm enterprises; aquaculture; beekeeping; financing small farms; goats, lambs, and pastured poultry; an introduction to organic production and marketing; SARE value-added producer grants; sustainable natural resources; and a special initiative discussion of women in agriculture. Lunch and all sessions are free, but registration is requested to ensure adequate materials are available. For more information, or to register, visit www.teamaggeorgia.com, or call 478.825.6268. An Evening with Barbara Kingsolver & Friends September 20, 7:30-9pm, Decatur, GA Currently on the bestseller list, Kingsolver’s new book, Animal,Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life, and diversified farms at the center of the American diet. Emory University’s Sustainable Food Initiative hosts Kingsolver and husband and co-author Stephen Hopp in this rare public appearance.Advance tickets are required for this free event. More information at www.georgiaorganics.org/events. Georgia Grazing School 2007 September 25-26, 9am-5pm, Calhoun, GA UGA hosts this two-day workshop focusing on soil fertility, forage crop establishment, plant growth, animal nutrient requirements, and managementintensive grazing. Registration includes three meals, a copy of Southern Forages, weed identification and other materials. Class size is limited to 35 participants, and costs $150 for the first person, $45 for an additional registration. For more information, visit www.georgiaorganics.org/events, or call 706.542.1529. How to Get Certified Organic September 27, 9:30am-4pm, Decatur, GA Learn the nuts and bolts of obtaining organic certification for your farming operation. Instructor Daniel Parson covers the principles of organic farm management, handling paperwork, choosing and working with a certifier, avoiding pitfalls, rules and regulations, and streamlining the process. Registration is $45, or $35 for Georgia Organics members. For more information, and to register online, visit www.georgiaorganics/events, or call 678.702.0400. Fall 2007

Grow for Good • September 28-30,Atlanta & Athens, GA Join top chefs from Atlanta and Athens in a series of culinary events to beneﬁt Food & Wine Magazine’s Farm to Table initiative. Events include a Country Fair in the City hosted by 5 Seasons Brewing, and a Summer Supper at Chefs Anne Quatrano and Clifford Harrison’s Summerland Farm. More info at www.foodandwine.com/promo/growforgood/events.cfm. Field of Greens • October 6, 11am-10pm,Walnut Grove, GA A full-day family festival of sustainable and organic foods, beer, and music with proceeds helping local farmers through Georgia Organics. Hosted by Whippoorwill Hollow Organic Farm, the $10 ticket price includes educational sessions, chef tastings, and entertainment; tickets are free for children 12 and under. For more info, visit www.ﬁeldofgreensgeorgia.org. Shiitake Mushroom Workshop December 8, 10am-4pm, Decatur, GA Daniel Parson will conduct a class on growing shiitake mushrooms on natural logs in the Southeast. All topics will be covered, from site selection and substrates, to marketing fresh shiitake. Workshop includes a handson session inoculating hardwood logs, and is geared toward those who want to grow shiitake as a serious hobby or small sideline business. Registration is limited, and includes lunch and an inoculated log to take home. Registration fee is $65, or $55 for Georgia Organics members. For more information and to register online, visit www.georgiaorganics.org/events, or call 678.702.0400. Southern Sustainable Agriculture Working Group ( SSAWG) Annual Conference • January 16-19, 2008, Louisville, KY The Practical Tools and Solutions for Sustaining Family Farms conference returns to the Galt House in Louisville. Next year’s conference starts a half day earlier, and concludes Saturday evening. More info at www.ssawg.org. Georgia Organics 11TH Annual Conference February 29-March 1, 2008, Dalton, GA The premier networking event for farmers, agricultural professionals, educators, chefs, and advocates of sustainable and organic foods in Georgia, the 2008 conference features farm tours, over 30 educational sessions, and is headlined by keynote presenter George Siemon, CEO of Organic Valley at the Organic Banquet. More information at www.georgiaorganics.org/events.

the DIRT • www.georgiaorganics.org

Is your membership current? Check mailing label for your expiration date & renew today. NON-PROFIT ORG U.S. POSTAGE PAID # 7926 ATLANTA, GA

PO Box 8924 Atlanta, GA 31106 Address Service Requested

Printed on 100% post-consumer recycled paper with soy ink

the DIRT is a quarterly publication of Georgia Organics, Inc.

Support provided through a partnership with the Risk Management Agency (RMA) of the USDA.

Fall 07

Your Membership Keeps us Growing! Join Georgia Organics Today. Member(s) Name ___________________________________ Company / Farm Name ______________________________ County: ____________________________________________ Profession _________________________________________ Address ____________________________________________ City, State, Zip ______________________________________ Telephone _____________________ Fax ________________ E-mail _____________________________________________ New Member

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Members receive the Georgia Organics quarterly newsletter, monthly eNewsletter, and discounts on the annual conference, programs and events, advertising, and other services. All dues and donations to Georgia Organics are tax-deductible. Questions? Call 678.702.0400 The mission of Georgia Organics is to integrate healthy, sustainable, and locally grown food into the lives of all Georgians. This institution is an equal opportunity provider.