Newsletter - Winter 2009 by Mike Lorey

"If it cannot be pronounced, it should not go into your mouth"

IN THIS ISSUE...

Farm To School Update P3

2010 Annual Conference and Expo Info P4-15 Remembering Hilda Byrd P17 upcoming events Jan. 23 - The Incredible Edible Grow-It-Yourself Fruit Tree Sale Grow your own fruit tree, vines and berries! Blueberries, raspberries, blackberries, apples, muscadines, persimmons, figs, plums and more. This sale features 32 native, antique, and hardy varieties, selected to grow well in Georgia’s climate using sustainable methods. Sales will be made on a firstcome, first-serve basis. P23

Jan. 30 to April 24 - Winter 2010 Organic Growing Class Would you like to grow your own organic food and perhaps food for your community this year? Join Lynn Pugh for seven educational Saturdays at Cane Creek Farm for the fundamentals of organic growing. Students will participate in field trips to other farms, videos, and plenty of practical farm tasks. No prior knowledge or experience in growing is required. P23

T he Q uarterly N ewsletter O f G eorgia O rganics • W inter 2009

Slow Food Founder to Keynote 2010 Conference We are proud to announce the 13th Annual Georgia Organics Conference & Expo, “Reclaiming Agriculture,” on February 1920, 2010 in Athens, Ga., featuring keynote speaker Carlo Petrini, founder of the international Slow Food movement. The Georgia Organics annual conference is Georgia’s largest event focused on local and sustainable foods and farms. In 2009, the conference hosted its largest crowd ever, topping 1,100 attendees representing 14 states and nearly every county in Georgia. In 1986, Petrini caught the world’s attention by helping launch a country-wide campaign against McDonald's, which was opening a fast food outlet near the Spanish Steps in Rome, Italy. That was the action that prompted Time magazine to call him a “Slow Revolutionary,” when naming him one of its “Heroes” in 2004.

Carlo Petrini, Conference Keynote Speaker. Photo Alberto Peroli

What parts of your success in Italy do you think can be replicated in the Slow Food movement in America?

I’d say all of them, in fact maybe we can achieve even more. On the one hand, the States are where the fast food bug caught on, before spreading all over the world. We’re talking about a country with serious problems, what with its over-industrialization and heavily centralized food supply chain. On the other hand, a strong grassroots movement has grown up as a reaction to this prevailing, slightly inhumane system. Through farmers’ markets, Community Supported Agriculture, school gardens and many other alternative systems of distribution and direct selling, it has developed a course for the whole world to follow. I’d say the conditions exist for many young people to return to the land, that awareness is growing all the time, and that there’s every reason to believe that Slow Food’s ideas and “good, clean and fair” food will be a success. The constant growth in numbers of Slow Food members in the States demonstrates this. What do you see as the differences between the movement there and the movement here? In the United States I note more interest in food and ecology issues than in Europe. Europeans are still fond of the classic concept of the gourmet concerned with the aroma and flavor of food, whereas Americans grasp the fact that “eating is an agricultural act” — and that the revolution has to start at our dinner tables. Maybe the difference is due to the fact that the situation in the States is slightly worse, and the effects food multinationals have on people’s everyday lives are more conspicuous than elsewhere. What do you think is the single greatest obstacle for Americans to embrace a stronger culture of food and agriculture? Cont’d on page 14

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View from the Pasture: Building Good Food Community Takes Us All Georgia Organics P.O. Box 8924 • Atlanta, GA 31106 678.702.0400 info@georgiaorganics.org www.georgiaorganics.org

Board of Directors

Will H arris, President L eeann C ulbreath, Vice President Alex Rilko, Treasurer Gina Hopkins, Secretary George Boyhan Steve C ooke Juan C arlos Diaz-Perez Kurt Ebersbach Marco Fonseca Roderick Gilbert Diane Marie Harris C onnie Hayes Daron Joffe Jay L azega Melissa Libby Anne Q uatrano Rashid Nuri Mary Reilly Mike Smith C harlotte Swancy Ed Taylor

Staff E rin C room Farm to School Coordinator erin@georgiaorganics.org S tephanie H ass Administrative Coordinator stephanie@georgiaorganics.org J ennifer O wens Development Director jennifer@georgiaorganics.org B arbara P etit Conference Consultant barbara@georgiaorganics.org A lice R olls

Executive Director alice@georgiaorganics.org J onathan T escher

Farmer Services Coordinator jonathan@georgiaorganics.org M ichael W all

Communications Director michael@georgiaorganics.org N ewsletter E ditor

Michael Wall

N ewsletter D esigner

Stephen Walker the Dirt

Georgia Organics Board President Will Harris is owner of White Oak Pastures, the largest certified organic farm in Georgia.

We rural folks have always been told, “It takes a village to raise a child”. The obvious meaning is that a long term and worthwhile effort, like child rearing, is important enough for community participation. It also implies that even an endeavor so personal as family relations sometimes requires help from the greater community. In recent weeks, this spirit has been demonstrated repeatedly by the Georgia good food community through aid given to our farmers who were devastated by this fall’s flooding. Our food community has demonstrated that building a good food movement is like raising a child. It takes the whole community. It takes us all. I will not attempt to mention the many good deeds that have been done for these farmers by individuals and organizations. There are too many to even begin. Even more noble, and harder to recognize, is the generosity that was shared anonymously and/or privately. Heroes…all. I am a grass farmer, and my farm sits high on the watershed between the Flint and Chattahoochee rivers. As a result, I have never had a drop of rain fall on my farm that I was not delighted to receive. I probably won’t ever need flood relief. Still, I am fiercely proud to be a part of this food community that takes care of our own.

Mr. A.C. Gallo, President of Whole Foods Market, succinctly described this relationship in an e-mail that he sent me long ago. He said “The connection between producer, retailer and consumer binds us together in a virtuous circle where each is rewarded for taking care of the others. The product is the form we use to facilitate the exchange but the connection is the most rewarding aspect of it.” I wish that I could come up with stuff like that. The Animal Science Program at the University of Georgia left me ill prepared to appreciate this sentiment, but a lifetime of dealing in industrial agriculture has caused me to value the things you can’t put a price tag on. I raised cattle for many years that would be fattened in feed lots and ultimately sold to big packers like Tyson and Cargill. In this food production system, it is all about the pounds of product produced. There is no virtuous circle of farmers, consumers, chefs, and food purveyors taking care of each other. It is all about the money. Thank you to the many heroes that came to the rescue of your farmers. Bless the backs that produce good food, the hands that prepare good food, and the mouths that eat good food.

Will Harris

Board President

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NEWS Farm to School Momentum Continues On Sept. 17, the Atlanta Public School System offered its first Celebrity Local Produce of the Month – the gala apple. Ninety-two Atlanta schools served and celebrated locally grown gala apples, supplied by Mercier Orchards from Blue Ridge. It was a successful first step in a system-wide effort to enact one of the first Farm to School programs in the state. The APS Farm to School program features trainings for teachers this Fall, school gardening, nutrition education, and local resources for curriculums and field trips to farms.

On Nov. 2, the City Schools of Decatur’s school nutrition staff met at Cooks Warehouse in Decatur to learn how Farm to School activities can get kids to eat healthier and support the local economy. These women and men are the gatekeepers of nutrition at the school level, and we were honored that they invited us to share their passion for getting more fresh fruits and vegetables into school meals.

Just the day before, the U.S.D.A. announced the creation of the “Know Your Farmer, Know Your Food” initiative, which is the agency’s strongest effort to date to better connect children to their food and create opportunities for local farmers to sell their harvest to schools in their communities. In addition, USDA's Agricultural Marketing Service (AMS) and Food and Nutrition Service (FNS) will team together and form “Farm to School Tactical Teams” to assist school administrators as they transition to purchasing more locally grown foods.

Volunteers Barbara Petit (background left) of Les Dames d'Escoffier, and Cathy Conway (background right) of Avalon Catering, look on as Decatur Mayor Bill Floyd, right, addresses the school system nutrition staff at Cooks Warehouse.

Woodland Garden Party, 2009 Stimulating the Five Senses

The 2009 Woodland Garden Party was a huge success, raising nearly $13,000 for Georgia Organics year round operations! The event was special night for the more than 100 guests. Special thanks to Anne Quatrano’s vision and talent, Celia Barss’ hard work and passion, Tiger Mountain Vineyards’ delicious wine, Zydefunk’s tunes, and all of our guests from across the state, just for being a part of the revelry. Our Chefs Included: Special thanks to Anne Quatrano - Bacchanalia, Hugh Acheson - 5 & 10, Gary Mennie - Livingston, Joseph Truex - Repast, Joshua Hopkins - Abattoir, David Larkworthy & Matt Williams - 5 Seasons Brewing, Drew Belline - Floataway Café, Carla Tomasko - Quinones, Matt Palmerlee & Edward Russell - farm 255, Kevin Maxey - Craft Atlanta, Luis Vasquez & Dorothy Copenhaver- Star Provisions, Steven Satterfield - Miller Union, Dave Roberts - Community Q, Ron Eyester & Jeff Jackson - Rosebud, Andy Carson - Bacchanalia, Ford Fry & Lara Creasy - JCT. Kitchen, Hilary White - The Hil, Matthew Roher - Cha Bella, Cathy Conway - Avalon Catering, Ryan Smith - Holeman & Finch, and Angie Mosier - Angie Mosier Food.

We were honored Mayor Bill Floyd (pictured), Superintendent Phyllis Edwards and Vice Superintendent Thomas van Solen participated. The workshop was hosted by City Schools of Decatur, Cooks Warehouse, RAO Design Studio, Georgia Organics, Les Dames d’Escoffier Atlanta, and Decatur’s School Nutrition Advisory Committee (SNAC). Special thanks to Destiny Organics, Whole Foods Briarcliff and Erin Johnson for donating food for the workshop.

By The Numbers : Growing Organics

42 – Georgia’s rank in the nation for total acres under Certified Organic Operations. 62 – Certified organic producers in Georgia. $1 million – Amount of money allocated to Georgia, under the U.S.D.A. Natural Resources Conservation Service’s Environmental Quality Incentives Program, Organic Initiative. $655,582 – Amount that went to 22 growers who were already certified organic, to expand their acreage. $440,346 – Amount that went to 31 conventional growers willing to transition to certified organic. 1,360 – Acres farmed by the conventional growers that will be transitioned to organic. 44 percent – Increase in total organic acreage the transitioned land will add to Georgia’s inventory. 25 – Georgia’s potential national organic acreage ranking, once the conventional growers complete the EQIP-induced transition. Source: NRCS. Since 1935, the Natural Resources Conservation Service of the USDA helps America's private land owners and managers conserve their soil, water, and other natural resources.

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2010 Highlights

Feb. 19 – 20, 2010 Friday – Saturday • The Classic Center, Athens, Georgia Reclaiming Agriculture :

Celebrating the Culture of Farming and Food

The city of Athens has consistently given Georgia some of the state’s most important art, music, literature, and academic vigor. It’s also the epicenter of Georgia’s agricultural wisdom, thanks to the University of Georgia’s College of Agricultural and Environmental Sciences, the oldest ag school in the nation, founded in 1887. Before there were tractors, there were agriculture studies and classes at the University of Georgia.

In February, Athens is opening its arms to the entire Georgia Organics family for the 13th Annual Conference and Expo, one of the southeast’s largest – and most affordable – events focused on local, sustainable foods and farms. For the first time in conference history, the exhibitors’ Expo area will be open to the public. There’s just way too much amazing educational opportunities to keep all to ourselves. In the spirit of Reclaiming Agriculture, film, music, and food events are being planned by local Athenians in conjunction with the conference. Look for details on our website.

Chef Hugh Acheson (pictured), of Five & Ten and The National restaurants and winner of the 2009 James Beard Award, is leading a dream team of Southern chefs for the famed Farmer's Feast, the climactic and organic dinner party of the conference that honors the hardworking growers who put healthy and delicious food on our tables. Plus, at the Farmers Feast, the winners of the Georgia Organics Land Stewardship and Barbara Petit Pollinator awards will be announced. And of course there’s Slow Food founder Carlo Petrini, the international face of joyful eating and agricultural insight. Petrini proved one person can change the world when his convictions to protect his native Italian culture from homogenization launched the worldwide Slow Food, which is spreading the Good, Clean and Fair Food movement across the globe.

2 Full Days • 1 Great Value

10 Distinct Tours, Visiting

11 Farms 2 Research Stations 5 Gardens 2 Restaurants 3 Mules

70+ Presenters 70 Exhibitors 9 In-depth Workshops 9 Tracks, Including 1 Just For Children 36 Education Sessions 4 Local Sustainable Meals 2 Book Signings 1 Farmers Feast

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Composting Mushrooms Soil health Herbs Organic Certification Cheese Making Seed Saving

PestsWeed Control Bees Farm to School

Farm Labor Engine Repair and much, much more

+ a decrease in prices from ’09. Schedule at a Glance Friday, February 19 7:30 a.m. 8 a.m. – noon Noon – 1 p.m. 1 – 5 p.m. 5 – 7:30 p.m. Throughout the evening

Registration opens In-depth workshops (UGA Hort Farm & Classic Center) Box lunch for workshop participants Expo & Silent Auction open Farm & food tours in the Athens/Clarke County area Expo reception (general public is invited) Local connections in Athens Food, film and music events in Athens on your own.

Saturday, February 20 7 a.m. 7:30 – 8:45 a.m. 9 a.m. – 10:30 a.m. 10:45 a.m. – 12:15 p.m. 12:15 p.m. – 2:15 p.m. 2:15 p.m. to 3:45 p.m. 4 p.m. to 5:30 p.m. 5:30 - 6:30p.m. 6:30 – 10:00 p.m.

Registration opens Georgia Organics breakfast & annual meeting Concurrent educational sessions A Concurrent educational sessions B Lunch, Expo, Networking Concurrent educational sessions C Concurrent educational sessions D Open time (topical chat rooms, break) Farmer’s Feast & Keynote address

Note: conference schedule and sessions are subject to change

Specifically For Farmers A limited number of full conference scholarships have been provided to farmers.

Home Stays: Host homes are available for farmers only, for one to three nights, Thursday Feb. 18 to Sunday Feb. 20. Farmers interested in a home stay may download the application from our conference web page, in the “Travel” section. If you have any questions please email brian@georgiaorganics.org or call 678.702.0400.

Farm Tours will visit some of the state’s

most successful growing operations and UGA researchers will present their latest information on soil health and water quality. A lot of thought and hard work went into ensuring that the InDepth Workshops and Educational Sessions provide farmers with the greatest bang for your buck. The knowledge and experience of this year’s presenters is truly invaluable.

Anthony-Masterson Photography

For 2010 We’ve Improved Affordability, Access, & Environmental Responsibility Student Discount: Another first for this year’s conference: students can get a sweet discount deal for Saturday. Fifty bucks gets student access to the educational sessions, and breakfast and lunch. Students can add on other conference activities for the à la carte prices. All students must show a valid student ID at check-in to validate this offer. The standard cancellation policy applies. Seed Swap: This year’s conference will feature a seed swap, from 5 – 7:30 p.m. on Feb. 19 presented by Georgia Organics, UGA’s Southern Seed Legacy, and Slow Food. It’s structured as a buy, sell, and trade event, so anyone can participate. Here are some other tips: seeds should be fresh, from the past growing season, and 25 or so should be placed in sealed envelopes or zip lock baggies, labeled. It helps to have a partner so one person can stay with your seeds and the other can roam the area for what seeds others have brought. Lean And Green: Georgia Organics is committed to bringing you the most sustainable annual conference possible. Our staff and volunteers are working on dozens of elements to green the conference, and they’ll be communicated to attendees in advance to maximize participation. Children's Program: While adults are learning about soil fertility and weed management, kids learn and play at the Georgia Organics’ Children’s Conference. This year, kids will investigate carnivorous plants with the State Botanical Garden of Georgia, write environmental “Mad Libs” with Reaping Nature, and write and perform food and farm songs with Tree Leaf Music artists. Weather permitting, some activities will take place outside. Saturday Feb. 20, 8:45 a.m.-5:15 pm. Space is limited.

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FARM & FOOD TOURS • Feb. 19 , 2010 • 12:30 p.m. to 5 p.m. The Athens area is home to dozens of successful farms, gardens, community groups, and restaurants, not to mention UGA's agricultural research stations and farms. Throw on your farm-appropriate gear and jump on the tour bus for these informative and inspiring site visits.

1. Growing the Family Farm

Two family farms offer a glimpse of working sustainability through innovated and diverse agricultural practices.

Hartell will present background on the scientific methods employed at the UGA ag research site, as well as useful information on soil health and water quality. Participants will also visit the USDA J. Phil Campbell, Sr., Natural Resource Conservation Center in Watkinsville, and the nearby University of Georgia Horticulture Farm, home of UGA's new organic farm.

4. Maximum Yield

Woodland Gardens is a certified organic market garden, intensively growing a great variety of vegetables, micro-greens, herbs, fruit, and flowers on six acres. The farmers there produce food year round, using unheated and heated greenhouses to help extend seasons during the colder months. Each week they sell direct to consumers at the Morningside Farmers Market in Atlanta, and through a subscription box program in Athens, as well as selling to restaurants. Just down the road, the tour stops at the Roots Farm, a diverse two-

Cedar Grove Farm is operated by the Payne family: Jay, Marlene and son Dylan. Year round sustainable growing provides fresh produce Athens through Athens Locally Grown and the Athens Farmers Market. The farm includes a barn with a home-made walk-in cooler, hoop houses, four acres in cultivation, and a flock of free range chickens. Backyard Harvest, a small family farm located on 18 acres, has been involved in the local and sustainable food movement in the Athens area for more than 15 years. They cultivate seven acres in annual and perennial fruits, vegetables, herbs, cut flowers, transplants, cover crops, and hay according to Certified Naturally Grown standards. Using a variety of high tunnels and row covers, they are able to grow throughout the year. The recent addition of a certified kitchen allows them to process and sell value-added products fresh from their backyard.

2. Animal Power

Collaborations between farmers – and between farmer and draft animals – are key to local, sustainable success. Greendale Farm is revitalizing its pastures to host a multi-species enterprise, which currently hosts broilers, hens, and lamb. They are working with a neighboring dairy farm to create a shared business, namely with raw milk cheeses and whey fed pork, for a wider variety of products and to add value to existing products. At Terry Scroggins garden, he will demonstrate farming techniques using a mule and walking plow that control weeds without pesticides and promote crop growth during drought without irrigation.

3. UGA Organic Farm & Research Tour

Straight from the horses mouth, learn about active organic research projects conducted in the Athens area, including organic grain production and floral landscaping. UGA professor and scientist Peter

Woodland Gardens' Celia Barss.

acre enterprise in its third year of production that grows fruits and vegetables year-round. Roots’ sells to local markets and a 50-member CSA, whose members frequently work on the farm.

5. Wholesale Production

Flatwoods Farm began developing their production model in 2004 on 150 acres, formerly used for paper company pulpwood land, and wildlife plots for hunting. The owners’ “horrors of conventional foods and…love for farming” led them to establish what is now a fully functional organic farm. The farm was USDA certified on July 10, 2008, with 12 acres certified in seven fields. Flatwoods Farm chose to grow fewer crops in greater quantities for the wholesale market. Through five years of experimentation they have fine-tuned their wholesale system, learning which crops to grow, the most efficient labor practices, and the economics of their market.

6. Nature’s Harmony

Nature’s Harmony Farm is a relatively new pasture-based sustainable farm in Elberton. Farmers Liz and Tim Young have created a natural environment on their farm where animals are treated with love and respect. Committed to heritage breeds and traditional

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Alice & Tim Mills are crafty folks; they have transformed less than an acre and a mule into a handsome business. Tim uses his mule Luke to turn the mill that grinds organic corn into cornmeal and grits, sold under their “Red Mule” label. Next, we'll head to Athens restaurant Farm 255 and get an introduction to the innerworkings and logistics of connecting a restaurant and local growers, and taste those spectacular organic grits. The tour will conclude with a short walk to The National, a casual neighborhood gathering spot, which also supports local farms, and enjoy another taste of Red Mule ground corn prepared with a seasonal bent.

9. 5th Generation Farm

farming methods, the farm produces pasture-raised, slow growing Poulet Rouge meat chickens, grass-fed beef and lamb, woodlot pork from Ossabaw Island, Berkshire and Large Black pigs, farmstead raw-milk cheese, free-range eggs, heritage turkeys and heritage geese.

7. Changing Places

The McMullan Family Farm was established in 1865 in Hartwell and has been in the hands of family on a continuous basis since that time, a rarity in today’s farming world. Currently, generations four, five, and six live on the 300 acres alongside Georgia's largest pecan tree. The cotton fields of the past have given over to today’s chickens, cows, and a five acre Certified Naturally Grown garden. Mingling history and modern sustainable technology in the garden, the family utilizes greenhouses alongside intensely planted cover crops that enhance their healthy soils. Recently, the McMullans built a green farm building, using CoolBot technology for their walk- in coolers.

Craig Page, founder of PLACE, a local non-profit organization working to build a strong, accessible local food culture in Athens, leads this insightful tour of four diverse community gardens. Locations include the Athens Area Homeless Shelter, where residents learn gardening techniques and culinary skills; First Christian Church, serving residents of a senior center high rise; Athens Urban Food Collective Roof-top Garden, part of a service-learning course offered through the UGA Geography Department; UGArden Campus Community Garden, a UGA student lead initiative created to feed students and to advocate for more sustainable food on the UGA campus.

8. From Mule to Meal

10. Preserving Agriculture

Get gritty with this town and country tour starting with a visit to Mills Farm, just outside of Athens, to see the processing of Red Mule Grits using real mule power and their own hand-forged mill.

See genetic preservation in action at Grove Creek Farm, a 300acre sustainable farm located just outside Athens. This tour gives you a first hand understanding of the “why” and “how” of preserving heirloom varieties of vegetables and heritage breeds of animals. On the farm you encounter grass-fed heritage beef cattle, whose meat has been nominated to the Slow Food Ark of Taste for flavor. Experience their southern heirloom vegetable propagation greenhouse, and the seed-saving grow-out garden, as well as multiple historic log cabins which have been reconstructed on the property.

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In-depth Workshops • Friday, Feb. 19, 8 a.m. – noon Presenters at this year's conference are putting a greater emphasis on practical, real world education than ever before. Workshop speakers are experts in their field, and your take-aways will be usable immediately.

1. Sustainable Beekeeping

Bill Owens, Master Craftsman Beekeeper Owens will introduce attendees to the basics of beekeeping, honey bee biology, seasonal and chemical free management, tools and equipment, backyard beekeeping, and products of the hive, as well as a review of Georgia laws affecting beekeeping. Bill is a past chairman of the Eastern Piedmont Beekeepers Association, past president of the Georgia Beekeepers Association, and started in the Master Beekeeper program in 2002 and became the first Master Craftsman Beekeeper in 2006. Bill owns and operates Owens Apiaries, which sells honey and other bee products and specialize in bee removal.

2. Soil Fertility and Biology

Julia Gaskin, Sustainable Agriculture Coordinator at UGA, Daniel Parson, Farmer Parson's Produce, Dr. Peter Hartel, Professor of Soil Microbiology, Robert Tate, Farm Manager and Horticulturist at UGA Certified Organic Farm

Charlotte & Wes Swancy, Workshop 3.

is certified organic and products are certified humane and grass fed. Riverview Farms is a 500-acre certified organic family farm northwest Georgia producing Berkshire pork and grass-fed beef. Riverview grows all the grains to feed their pigs and relies on very little off-farm inputs. Jason Mann is the farmer behind Full Moon Farm and Farm255. He will focus on small-scale multi-species grazing systems, pasture restoration, custom grazing and finishing, maximizing profit, meat CSAs, and problems and opportunities in processing.

4. Organic Farm Soup to Nuts

Dave Bentoski, D&A Farm, Paige Witherington, Serenbe Farms, Rashid Nuri, Truly Living Well Natural Urban Farms

Robert Tate, Workshop 2.

Feed the soil, not the plant. This workshop will cover the basics of soil structure and biology, soil organic matter and its forms and function in soil; evaluating soil amendments (including nutrient content, and carbon to nitrogen ratios), how to convert inorganic fertilizer recommendations to organic ones, how cover crops add fertility, and tips for proper management. Weather permitting, we will do a tillage demo and test soil quality. Please come dressed for the field and potentially wet or cold weather. Limit 25 people.

Learn a whole system perspective from three highly successful organic farms in Georgia. Topics covered include land acquisition, farm design, capital investments, equipment, marketing, fertility, and pest and weed management. D&A Farm started out in 2001 as a half acre hobby garden and is now a full time 10-acre vegetable and fruit farm with nearly all sales going direct to consumers. Serenbe Farms is a four-acre certified organic farm in

3. From Pasture to Processor

Will Harris, White Oak Pastures, Charlotte & Wes Swancy, Riverview Farms Jason Mann, Full Moon Farm Featuring two of Georgia’s most revered livestock farms, attendees will have the opportunity to learn real, system-wide approaches to grass fed beef, pastured pork and poultry production. Topics covered include pasture management, rotational grazing, animal health, feed, processing and marketing. The Harris Family has raised cattle in southwest Georgia for five generations. They recently built a USDA inspected packing plant to process their grass fed beef. Their 1,000-acre farm

Will Harris, Workshop 3, and Rashid Nuri, Workshop 4

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safety switches. In addition, we’ll cover fuel system operations, diagnosis and repair, including the disassembly and reassembly of a two- and fourstroke carburetor, with adjustments and proper governor settings.

6. Social Media 101 and Internet Marketing Success Stories

James Harries, Elemental Interactive, Judith Winfrey, Love is Love Farm Use social networking tools to grow your customer base. James Harris shares tried and true methods of using the Internet to tell your story, attract customers, and keep them engaged – at almost no cost. Then, James and Judith will present success stories of farms, such as Love is Love Farm, and companies that have successfully used internet marketing to increase sales and distribution.

7. The Cheese Course Sequatchie Cove Farm Dave Bentoski, Workshop 4.

Chattahoochee Hills, growing over 50 different vegetables, fruits, flowers, and herbs in over 300 different varieties. Truly Living Well Natural Urban Farms grows food on multiple sites in metro Atlanta, focuses on growing organic soil, and stresses education and community outreach.

5. Basic Engine Operation and Diagnosis Daniel Vaughan-Griffin Technical College

In this workshop, you’ll learn ignition system operations, diagnosis and repair, how to use a multimeter (bring one if you have it), spark tester, spark plug diagnosis, charging system checks (for larger equipment), and Cheese Making at Sequatchie Cove Farm, Workshop 7.

Follow the cheese-making journey from pasture to the finished farmstead cheese. Nathan Arnold, Bill Keener, Padgett Arnold, and Miriam Keener lead this workshop chronicling the process at Sequatchie Cove Farm in Tennessee. The process discussion includes: herd selection and development, decisions about variety and methods for cheese making, building a dairy, experimentation and flavor profile, preparation to bring the cheese to market, and what it’s like to be part of a farm undertaking sustainable production. Then, enjoy a tasting of Sequatchie Cove cheese.

8. Hands-On Wool Felting Jennif Chandler

James Harris, Workshop 6.

Explore the magic of the earliest man-made fabric, felt. Sheep are delightful, self-propelled gathers of some of the solar energy captured by grasses and other vegetation. Using modern methods and materials (including Athens area grown wool from the instructor's flock of sheep), participants will complete a beautiful felted scarf while experiencing the infinite possibilities of this newly revived ancient craft. Presenter Jennif Chandler shares stories of shepherding for more than 20 years, as well as teaching the basics of the felter's craft. Each participant leaves with a felted scarf. There's an additional fee of $15 for materials. Small class size so register early.

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Sponsored by

FOR MORE INFORMATION, VISIT WWW.ATLANTALOCALFOOD.ORG

This sale features 32 native, antique, and hardy varieties, selected to grow well in Georgia’s climate using sustainable methods. Sales will be made on a first-come, first-serve basis. Cash and check only. For a list of varieties and event information, visit www.atlantalocalfood.org.

SATURDAY, JANUARY 23, 2010, 9 AM - NOON

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GROW I

GROW II

LIVESTOCK

All Business

9 a.m. – 10:30 a.m.

Bugging Out Drs. Stormy Sparks and John Ruberson, UGA Tifton This course will cover the identification, biology, and management of common pests and beneficial insects in vegetable production.

USDA’s Food Safety Marketing Service Kathleen A. Staley, Food Safety Officer, USDA Agricultural Marketing Service Although the U.S. Food and Drug Administration (FDA) is the primary protector of public health, the USDA’s Agricultural Marketing Service, Fruit and Vegetable Programs, provides food safety audit programs. Areas covered include the USDA “Know Your Farmer, Know Your Food.” food safety education and research initiatives, Good Agricultural Practices, Good Handling Practices and Good Manufacturing Practices audit programs, and industry commodity specific food safety initiatives.

Using Plants to Control Worms in Livestock Thomas Terrill, Fort Valley State University Controlling gastrointestinal nematodes (worms) is a major challenge in organic animal production systems in the southeast. Feeding or grazing anti-parasitic forages is an alternative to using chemical dewormers to control these parasites. A summary of research on anti-parasitic forages and their potential application for controlling internal parasites in organic livestock production systems in Georgia will be presented.

Business Planning for Organic Farms Daniel Parson, Parson’s Produce In this workshop you will learn what it takes to write a farm business plan. We’ll talk about the details of farm capital, expenses, potential income sources, and business record keeping. Daniel Parson has been farming for 12 seasons and running his own farm business for six years.

10:45 a.m. – 12:15 p.m.

In the Weeds Drs. Carroll Johnson and Ted Webster, Research Agronomists, USDA Agricultural Research Service This two part presentation will discuss the latest weed management research in organic cropping systems, and how weeds rapidly adapt to selection pressure. Dr. Johnson and Dr. Webster have a combined 38 years of weed science research experience. Dr. Johnson’s research program focuses on the integrated management of weeds in organic cropping systems and Dr. Webster conducts research on the ecology of weeds, including pigweeds and nutsedge, in the southeastern coastal plain.

Soil Testing and Soil Fertility Dr. David E. Kissel and Robert Tate, University of Georgia Soil fertility knowledge and soil testing can be used in combination with crop knowledge to manage nutrient inputs for crop production. Topics to be covered include the basics of soil acidity, phosphorus and potassium in soil, tissue tests, the role of organic matter and decomposing cover crop residues, and other organic materials in regulating nutrient availability.

Get Your Goat Mark Stevens, Coles Lake Dairy Learn about the experience of working with and through state regulations to establish a goat milking and cheese making facility, as well as important tools to properly manage husbandry for maintaining herd health. Cole's Lake Dairy is located in Carrolton, and currently manages 100 goats and processes 50 gallons of milk a day into soft cheeses marketed wholesale and direct to consumer.

Going Into Labor Alex Hitt, Peregrine Farm, Jason Mann, Full Moon Farm, Joe Reynolds, Love Is Love Farm Learn about the labor practices, experiences and issues from three different small farms marketing direct to consumers. Peregrine Farms has had between one to eight seasonal workers for 20 years, and now manages the entire farm with 60 hours a week of well paid labor, in addition to the owner operators. Joe Reynolds, of Love is Love Farm, is entering his third season of farm management and will be sharing the experiences of a new farmer figuring out his model to balance steady labor and grow new growers. Finally, Jason Mann from Full Moon Farm utilizes only intern, apprentice, and volunteer labor, and compares his approach to that of a teaching hospital.

2:15 p.m. to 3:45 p.m.

Draft Animals 101 Scott Hancock This session will address the many benefits of using draft animals to work on your farm, how to integrate horses or mules into your program, and different breeds of work horses and mules. Topics also include farm implements for draft animal systems, costs, and tax considerations.

Certifiable Marty Mesh, Quality Certification Services, Alice Varon, Certified Natural Grown There are 700 farmers from 48 states enrolled in the Certified Naturally Grown program. Learn about these two different types of certifcations. Certified Naturally Grown uses USDA Organic Standards as a starting point, but is an independent nonprofit program unaffiliated with the USDA. Quality Certification Services is USDA National Organic Program accredited, and was adopted by the organic certification program of Florida Certified Organic Growers and Consumers in 2001.

Animal Welfare Andrew Gunther, Program Director, Animal Welfare Approved Animal Welfare Approved is a science-driven program that keeps its standards grounded in everyday farm life. The session will show how high-welfare and farm viability can complement each other to the benefit of farmers and animals without compromises.

Tracking the Numbers Celia Barss, Woodland Gardens and Stan Edwards, Mt. Gilead Farm Learn about accounting and farm record keeping from Woodland Gardens, a six-acre certified organic diversified fruit, vegetable and flower farm that markets through a farmers market, CSA and restaurants, and get the basics of simple “country boy or girl” farm record keeping from Mt. Gilead Farm, a three-acre vegetable and egg farm selling through an online distributor and direct to restaurants.

4 p.m. to 5:30 p.m.

Educational Sessions • Saturday, Feb. 20

Seed Saving Fundamentals James R. Veteto, Southern Seed Legacy, University of Georgia In this workshop, participants will learn the fundamentals of how to the save seeds from some of the most prominent crops in the South. Beans, peas, tomatoes, corn, squash, peppers, watermelons, and other crops will be covered.

Seasoned Farmer Q&A Nicholas Donck, Crystal Organic Farm Celia Barrs, Woodland Gardens Alex Hitt, Peregrine Farm Relinda Walker, Walker Organic Farms These farmers have close to 60 years combined experience as organic farmers in the southeast. They have mastered diversified fruit, vegetable and flower production, year round production in high tunnels and greenhouses, and agronomic crops such as rye, soybeans and peanuts. Each will briefly share their experiences and open the floor to your production and management questions.

Better Grass Management Dr. Charlie Brummer, UGA The session will focus on forage species useful for grass-based organic beef systems and methods to make them productive and nutritious, particularly focusing on fertilization, grazing management, and cultivar choice. The session will be informal, with open discussion.

A Virtual Farmers Market Eric Wagoner-Athens Locally Grown LocallyGrown.net, an online farmers market, has spread to over 100 communities across the country with Athens Locally Grown becoming one of the larger farmers markets in the southeast. Eric Wagoner, software developer and Athens Locally Grown’s market manager, will describe how virtual markets operate and what lessons have been learned over the last eight years. Several ALG vendors and other market managers will join Eric.

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FARM TO SCHOOL

FOOD SYSTEMS

SLOW FOOD CULTURE

HOMEGROWN

Case Studies and Best Practices Anupama Joshi, co-director of the National Farm to School Program Erin Croom, Georgia Organics Farm to School Coordinator Join Anupama and Erin as they share the best farm to school practices in Georgia and from coast to coast. Farmers, nutrition directors, students, and parents will hear tips on how to start, sustain, and grow farm to school programs in their communities, and get updated on the latest tools and resources. Recent farm to school policy and research will also be discussed.

Eating for the Future, Anne Palmer, Program Director, Johns Hopkins Center for a Livable Future This session will briefly review the impact of our current food system on public health and the natural environment; what changes in the food system would improve these outcomes, and the work that Baltimore City and the State of Maryland are undertaking to create opportunities and programs that benefit farms and citizens.

Slow Food: From Education to Activism Julie Shaffer/Slow Food Leaders Makele' Faber-Cullen, Kingsborough Community College & Author Join leaders of Slow Food for an overview of the Slow Food movement’s past, present, and future. Learn about current initiatives and hear progress reports on ongoing programs, such as Time for Lunch, Ark of Taste, and Presidia.

Small Scale Composting Duane Marcus, The Funny Farm Learn how to turn your household and garden organic waste into food for plants. This session will teach you how to build a hot compost pile, worm composting, and bucket mushroom growing.

The Rethinkers: New Orleans Youth Take on School Food The Rethinkers are a dynamic group of New Orleans middle school students who want to rethink and rebuild their schools after Hurricane Katrina. Recently, the Rethinkers tackled the state of school food with chefs, farmers, architects, and artists to create 12 recommendations for change. Four representatives share advice on how to get the attention of adults, and how to positively affect change from the ground up.

In Search of a Righteous Porkchop Nicolette Hahn Niman Shortly after Nicolette Hahn Niman was hired by Bobby Kennedy, Jr., to be senior attorney for his environmental group, Waterkeeper Alliance, he asked her to lead a national campaign to reform the livestock industry. In this talk, she will detail her efforts to help lead the United States toward more humane, environmentally sustainable animal farming. She will also discuss her work with her husband, Bill Niman (founder of Niman Ranch, Inc.), to run their sustainable livestock ranch.

Preserving our Harvest April McGreger, proprietor of Farmer's Daughter Whether you are a farmer interested in value-added foods, a gardener geared toward self reliance, or a local eater interested in extending the season through food preservation, this talk will give you the information and inspiration you need to get started. We will discuss the basics of water bath canning, lacto-fermentation, purchasing the necessary equipment, ingredient selection, and how time invested up front reaps returns later. There will be a demonstration of making homemade sauerkraut and a tasting of the real thing versus supermarket brands.

Fruit and Nuts on the Home Landscape Robert Hamilton & Lindsey Mann Why plant a Bradford pear when you can plant a fruiting pear? Why plant a Camellia when you can plant a Pomegranate? Fresh fruit from your own yard is possible and easy. Robert Hamilton and Lindsey Mann share tips on how to incorporate fruit and nuts into your landscape. Suggestions on varieties, planning, planting, and care will be discussed.

Connecting to the Curriculum Lindsay Wyczalkowski, Mary Lin Elementary 3rd grade teacher, Joe Green, Agriculture Education and FFA teacher at Pope High School, Kenya Greer, Cascade Elementary School 1st grade teacher, Moderator: Nichole Lupo, Seeds of Nutrition Three Georgia teachers share how they are incorporating food, farm, and nutrition activities into their standards-based curriculum, and why they feel it’s important to teach these concepts amidst pressure to “teach to test.” This workshop is a perfect fit for parents, community volunteers, and farmers who want to get a sneak peek into how kids are learning about good food.

Fair Trade Café Campesino Our friends at Café Campesino give an overview of fair trade, its definition and practice, as well as Fair Trade Federation Certification. They will share first hand examples of the importance of fair trade in the field and its direct affect on the lives of producers.

Policy’s Influence on Food Choice and Access Joel Kimmons Ph.D, CDC, Diane M. Harris Ph.D. CDC Policies at many levels, often in ways unseen, influence our food environment and the food choices we make. This session will present policy strategies to improve access to and availability of healthy foods, while creating and supporting a sustainable food system.

Ten Sustainable Herbs Everyone Should Grow and Use! Patricia Kyritsi Howell, BotanoLogos School of Herbal Studies Learn about ten easy-to-grow herbs that may be used to treat everyday health problems safely and effectively. Topics covered include growing, harvesting, medicinal uses, and simple guidelines for making them into herbal medicines.

Rooting the Farmer in Farm to School Joe Reynolds - Love is Love Farm, Brad Carlton - Carlton Farms, Emily Jackson - Appalachian Sustainability Project Moderator: Will Harris, White Oak Pastures Farmers are a core component of successful farm to school programs, but it’s often challenging for them to determine if it is a good fit for their business. This panel discussion will explore three avenues farmers can pursue in adopting farm to school: selling to schools, offering farm field trips, and developing relationships with students.

Food’s Role in the Built Environment Dan Nadenicek & Eric MacDonald, UGA Design decisions about the built environment effect where buildings, roads, schools, farms, community gardens, and farmers markets go and in part determine the viability of community food systems. Learn the role that planner and landscape designers can play in shaping our community food system.

Family Dinner--The Real Happy Meal Marshall P. Duke, PhD, Charles Howard Candler, Emory University Psychology Professor Ten years of research at the Center for the Study of Myth and Ritual in Family Life at Emory University have shown that families and children that eat at last one meal at home together each week are stronger, better functioning, and more resilient. This session will review this research and explain why this connection exists. Discussion will focus on the family meal as a key to the development of family narratives which, ultimately, are the source of strength and resilience.

Gourmet Mushrooms for Home or Market Gardens Kim Kelly, Davis Farms This class will cover the basics of low-tech mushroom growing in outside beds and green houses without special facilities. Mushrooms as a garden helper, pick your own, and diversifying your growing will be explained. Low-tech, low cost, and easy maintenance will be the focus.

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Slow Food Founder to Keynote 2010 Conference | Continued from page 1

Carlo Petrini Born in Bra, Italy, on June 22 1949, Carlo Petrini studied sociology at Trento University and then became involved in local politics and association work. He began to write about food and wine in 1977, contributing to major Italian newspapers and periodicals. He also began to devise and organize cultural events. In the early 1980s Petrini laid the foundations for Arcigola, an association whose aim was to promote the culture of conviviality and good food and wine and which eventually developed into the Slow Food movement. On Dec. 9 1989, at the Opéra Comique in Paris, the Slow Food Manifesto was signed by over twenty delegations from around the world, and Petrini was elected president, an office he still holds today.

The power of lobbies and multinationals. They exert a very strong influence on consumer choices and they prevent people finding out the facts. But I’m convinced that the power of citizens and farmers is very strong, too. Nobody can force you to eat and to feed yourself and your family the way he or she wants. It’s a grassroots movement that’s already strong and bound to grow stronger still. How much progress have you seen since Slow Food launched in America? A lot, a huge amount. When I saw Michelle Obama planting vegetables in the garden at the White House, I realized that our ideas and the topics we address are here to stay — even though the project wasn’t all that successful on account of the parlous state of the presidential soil! In a short space of time, we’ve witnessed something very close to a slow revolution and I believe it’ll continue for a long time to come. In Georgia, the good food movement has been seen as elitist or unavailable for everyday Americans, because unhealthy food is subsidized and cheaper, while healthy food sometimes costs more. In these particularly tough economic times, how can we promote local sustainable food for everyone, not just for those that can afford it? That food has to be cheap is one of the biggest lies ever told. It has allowed the powers-that-be to subsidize agriculture, to ruin millions of farmers and peasants worldwide. But it certainly hasn’t improved the quality of food. Food should cost the right price. The prices of very expensive or elitist foodstuffs are often justified by forms of production that render them special. Having said that, nobody can expect to live on caviar and Barolo! The price of fresh vegetables, good local meat, and seasonal fruit has to be such as to provide just returns for farmers while being accessible to

everybody. This is, above all, a matter of culture. It depends on the value you attribute to food, which isn’t the same as what food costs. Once we’ve explained the difference between the value and price of food, just watch and you’ll see people start saving on telephone bills and designer clothes and shifting towards better and only slightly more expensive food. Some time ago, the Italian papers rose up because the price of zucchini had increased by 20 cents a kilo. Why does nobody protest about lawyers’ fees or about the salaries of certain bankers whose names we now know only too well? Georgia is particularly aligned with commodity food production. Yet there are pockets of Georgians who appreciate local food and embrace the Slow Food philosophies. What do you think Georgians need to hear at the conference this year? They haven’t got to allow themselves be gobbled up by food. They’ve got to reverse the trend towards consumerism, industrialism, and profit. It’s a trend that has ultimately made food valueless and tasteless, a perfect mirror of our society, dominated as it is by an individualism that often translates into solitude. It’s a trend that destroys the Earth and makes our lives empty and unhappy. If we want to make a fresh start, we have to rediscover local communities, their foodways, and their micro-economies. These are, among other things, the finest forms of participatory democracy—something which almost everyone almost everywhere misses today. Who are your heroes? Who inspires you? I’ve got lots of heroes. I love reading the biographies of famous people. But let me say that my heroes today are the members of the Terra Madre food communities, producers, and citizens who ally together to resist a global food system that has become impossibly inhumane.

Blessed with a knack of anticipating events in the fields of food, agriculture and eco-gastronomy (a term he coined), Petrini has played a decisive role in the development of Slow Food, inventing and promoting its projects, which have now acquired international visibility. Among his many achievements is the creation of the University of Gastronomic Sciences in Pollenzo and Colorno, the first academic institution to offer an interdisciplinary approach to food studies; he is also the mastermind behind Terra Madre, a groundbreaking meeting of 5,000 food producers from all over the world, held every two years in Turin to discuss common problems and find possible solutions. In his latest book, “Terra Madre: How to Keep Our Food from Consuming Us,” to be published in February 2010, Petrini tells us that we aren’t eating food. Food is eating us. Large-scale industrial agriculture has run rampant and penetrated every corner of the world. The price of food is fixed by the rules of the market, which have neither concern for quality nor respect for producers. People have been forced into standardized, unnatural diets, and aggressive, chemical-based agriculture is ravaging ecosystems from the Great Plains to the Kalahari. Food has been stripped of its meaning, reduced to a mere commodity, and its mass production is contributing to injustice all over the world. In Terra Madre, Petrini shows us a solution in the thousands of newly formed local alliances between food producers and food consumers. And he proposes expanding these alliances—connecting regional food communities around the world to promote good, clean, and fair food. Slow Food USA believes that pleasure and quality in everyday life can be achieved by slowing down, respecting the convivial traditions of the table and celebrating the diversity of the earth's bounty. From the spice of Cajun cooking to the delicious simplicity of produce at a farmers' market; from animal breeds and heirloom varieties of fruits and vegetables to handcrafted wine and beer, farmhouse cheeses and other artisanal products; these foods are a part of our cultural identity.

One Per Person

REGISTRATION FORM

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For event availability & online registration visit georgiaorganics.org Registration closes Feb. 12th or at Conference Capacity. Space is limited. Package Pricing:

Includes all Friday and Saturday events and four local, sustainable meals. Workshops: Please rank in order of preference

Member By Jan 8 $185

Non-Member

After Jan 8 $215

By Feb 5 $250

After Feb 5 $275

Totals: $ ________________

1st Choice # __________ 2nd Choice # __________

** Workshop 8 only: Materials surcharge applies. Please register online only.**

Farm Tours: Please rank in order of preference

a la Carte PRICING: Friday In-Depth Workshop (includes lunch)

1st Choice # __________ 2nd Choice # __________

Member By Jan 8 $40

Non-Member

After Jan 8 $45

By Feb 5 $55

After Feb 5 $60

• Friday In-Depth Workshop preference 1st Choice # __________2nd Choice # __________ ** Workshop 8 only: Materials surcharge applies. Please register online only.**

$40

Friday Farm & Food Tour (no meals included) • Farm & Food Tour preference

$45

$55

$ ________________ $ ________________

$60

1st Choice # __________2nd Choice # __________

$170

$200

$225

$ ________________

SaturdayEducationalSessionsOnly(includesbreakfastandlunch) $95

$105

$150

$175

$ ________________

Farmers Feast with Keynote Address Only

$100

$135

$ ________________

Saturday Events (includes breakfast, lunch, and Farmers Feast)

$145

• Also includes Educational Sessions and Keynote Address.

$100

STUDENT SPECIAL! Saturday Educational Sessions (includes breakfast and lunch) Must present a valid student ID at check-in to validate this offer. $50 School: _____________________________________________________ Major: _________________________________________

$ ________________

Conference ADD-ONS: Children’s Program __ Saturday Children’s Educational Sessions __ $30 Member __ $40 Non Member # Children _____

$ ________________

Georgia Organics Membership __ New Member __ Renewing Member __ $35 Individual __ $45 Farm/Family __ $125 Patron __$250 Business __ $500 Sustainer __ $1000 Seeds & Soil Society

$ ________________

Sponsor a Farmer Contribute any amount to offset a farmer’s registration costs.

$ ________________

Silent Auction __ Yes, I have Silent Auction items to donate. Please list your items and their retail value below.

Conference Volunteer __Yes, I’d like to contribute 2 or more hours of volunteer time at the conference without compensation. Please register online for a limited number of discount volunteer opportunities.

Complete your registration on reverse side

Total $ _________________________

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One Per Person

REGISTRATION FORM

For event availability & online registration visit georgiaorganics.org PERSONAL INFORMATION Name ______________________________________________________ Farm/Organization _____________________________________________________ Address _________________________________________________________________________________________________________________________________ City ____________________________________________________________________________________________ State ______________ Zip _____________ County ____________________________Phone ____________________________ E-mail _________________________________________________ Is this your first Georgia Organics Annual Conference? __ Yes __ No

Alternative Meal Options If you would prefer vegetarian or vegan meal options, please select your preference. If you have other special dietary needs we ask that you make your own accommodations.

Vegan

Vegetarian

Children’s Information Please fill out this section if you have elected to have your child/children participate in the Children’s Program at the conference. Space is limited. The Children’s Program is for kids 6-12 years of age. Child 1: Name ______________________________________________________________________________________________________ Age _________________ Child 2: Name ______________________________________________________________________________________________________ Age _________________ Child 3: Name ______________________________________________________________________________________________________ Age _________________ Child 4: Name ______________________________________________________________________________________________________ Age _________________

Payment Information ____ Check Enclosed (Payable to Georgia Organics, Inc. ) ____ Credit Card (VISA, Mastercard, and Discover accepted)

Total $ ______________________

Cardholder’s Signature __________________________________ Cardholder’s Name _______________________________________________ Acct # _______________________________________________________________________________________________________________________ Billing Zip Code (if different than above) ______________________ Exp Date __________________________ CSV Code _______________

Cancellation Policy Georgia Organics will issue refunds, less a $100 processing fee, for cancellations made by 5 pm ET, February 1, 2010. No refunds issued after that date. Substitutions are encouraged.

MAIL completed form to Georgia Organics Annual Conference, P.O. Box 8924, Atlanta, GA 31106 or FAX 678.702.0401 Questions? Contact stephanie@georgiaorganics.org

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An Appreciation: Hilda Byrd by Suzanne Welander

How can you pay adequate tribute to a pioneer who had the courage to stand for what they believed in before it was popular, to love fiercely with an open heart, and to champion their cause with nary a cross word? Hilda Byrd was that person, and the sustainable farm and food community lost an indomitable spirit when Hilda passed in October. Hilda, with her husband and life partner, Andy, founded Whippoorwill Hollow Organic Farm in Walton County. Going against the conventional grain, she was simply living what she knew best from growing up as the youngest child in a large family – you grow your own vegetables, and do it naturally, without harming the Earth or any of her creatures. A champion for organic agriculture and AgrAbility, Hilda energetically engaged the public at Atlanta’s Morningside Organic Farmers’ Market – which she helped to anchor – and the Decatur Farmers Market, which she helped to found. Her desire to educate, particularly young children, was also put to good use on the farm where she practiced an open-gate policy that welcomed visitors, field trips for schoolchildren, and large events such as Whippoorwill’s annual Native American PowWow, Earth Day Festival, and Field of Greens.

Everyone who crossed paths with Hilda was touched by her positive energy, graciousness and commitment to her beliefs and cause. Some personal reflections: Hilda had a profoundly loving energy that could inspire anybody she came in contact with. Her unwavering commitment to sharing and helping others extended to everyone who came to the farm, who came to their market stand, who were in the mentoring program, who came to Field of Greens, who came anywhere in her presence. – Karen Adler I loved her vitality, her constant smile, how she never complained. I will always miss seeing her and Andy together, her giving him hell like only a wife can. She was so giving to Georgia Organics and Slow Food; she really believed in these organizations. – Charlotte Swancy Hilda helped the organic community by not just thinking outside of the box, but by being willing to dive in headfirst and make big things happen. She really was a big hug.– Lauren Justice

Special thanks to all those who made a contribution in Hilda’s memory to Georgia Organics: Steve Cooke - Sharon Barrington & Lee Beasley - J.W. & Ruth Burson - Alice Rolls - Sherri Lane - John and Yvonne Kirkman The Elam Family - James & Catherine Bradshaw - C.J. Bolster & Barbara Petit - Jerry & Ann Morrow - Daniel Parson & Molly McGee - Sheila Francis - Paulette Slaughter - Sam Jones - Larry Jones - Lillie Ruth Jones Sandra Gainey - Carmen Glayce.

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IN THE FIELD: Georgia Organics Program Update (Sept. - Nov. 2009) Woodfire Grill Chef Kevin gave Georgia Organics a shout out on the television show “Top Chef". We wrote an article on the bureaucratic policies preventing more pasture-raised poultry for the Restaurant Informer. Georgia Organics communications has also produced three podcasts and three videos of our recent activities, including the Woodland Garden Party and farm to school workshop for Decatur city schools nutrition staff.

DEVELOPMENT

The Woodland Garden Party raised $13,000 for Georgia Organics.

OPERATIONS

We are preparing for an office move in January and building out warehouse space off Ottley Drive in Atlanta and are currently searching for reclaimed wood for interior design. Georgia Organics wasn't the only voice supporting sustainable agriculture at the Sunbelt Expo, in Moultrie.

FARMER EDUCATION & OUTREACH

Farmer - to - Farmer Mentoring: We finalized the pairing of mentees and men-

tors around the state for the 2009-2010 Farmer to Farmer Mentoring Program. We received 43 applications for the new Urban Agriculture Training Program, selecting 15 participants to begin training in 2010. Outreach: In October, Georgia Organics had a presence at the Sunbelt Agricultural Expo in Moultrie for the first time as one of the only organic related vendors, and in November Georgia Organics held a feld a dinner for the Georgia Organics Board to meet the Coastal Organics Growers. Community: We promoted and contributed $5,000 to Slow Food’s Georgia Flooded Farmers Relief Fund that has now raised over $60,000 with significant contributions from Whole Foods Market and the chef community. Education: Georgia Organics held a Farmers Market Workshop with Fulton County Cooperative Extension attended by 35 people and hosted our annual sold-out mushroom workshop with fungi experts Daniel Parson and Brandi Arts. In partnerships with UGA, EPA and others, Georgia Organics is launching an economic research study on the economic potential of local food systems in Georgia.

Community Food Systems

Farm to School: Georgia Organics helped with the first Farm to School training for the City

Schools of Decatur school nutrition staff, where they learned basic knife skills and simple recipes that incorporate local foods , and presented two hands-on workshops with Atlanta Public School teachers and a full day-session at the Georgia Outdoor Classroom Symposium. Atlanta Local Food Initiative: Georgia Organics is coordinating the Incredible Edible Grow it Yourself Fruit Tree, Vine & Berry Bush Sale to be held on January 23 at the Atlanta Community Food Bank to advance backyard and fruit production of 30 native, antique and hardy varieties of fruits and berries. Proceeds benefit the Atlanta Local Food Initiative.

ADVOCACY

Poultry Processing: Georgia Organics held two meet-

ings with Deputy Commissioner Terry Coleman at the Georgia Dept. of Agriculture to delve into on-farm poultry processing policies that will facilitate safe, legal processing options for small farms.

MARKETING & COMMUNICATIONS Georgia Organics wrote farm to table and farm to school articles for Atlanta InTown’s November issue and was featured in WABE’s coverage of the September farm floods. We also helped promote the EnviroExpo as Earthshare of Georgia members on Dave FM. Conference announcements were published by the Atlanta Journal Constitution and the Athens Flagpole.

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

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Shop Local! Own Local!

Everyone Can Shop, Anyone Can Join! www.sevananda.coop to learn about co-ops

467 Moreland Ave NE Atlanta, GA 404-681-2831

Good Shade For All

20 $ Georgia Organics garden hat.

$15 Georgia Organics baseball cap. Mesh back or solid back The small print: Shipping rates will vary. Contact Stephanie at 678-702-0400 to order.

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N E E D A LI T TL E FA R M C H A R M I N YOU R L I FE ?

If you love Art, Animals & Agriculture Come hang out with Farmer Sue

guaranteed fun for all ages

Parties with a Purpose! Fieldtrips Play Groups Special Events Workshops & Classes

Youâ&#x20AC;&#x2122;ll make lots of animal friends & explore some fun gardens!

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B RN

Need a little help with your URBAN HOMESTEAD projects? Our friends at Newman Farms can assist you! 770-883-5952

at M o r n i n g G l o r y Fa r m . n e t

6 7 8 -3 1 9 - 0 2 8 6

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Organizations Earth Share of Georgia • Georgia Organics is a proud member of Earth Share of Georgia, which provides a 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, including Georgia Organics. If you work for a company that has the United Way campaign find out how your business can offer an environmental choice. Contact Alice Rolls at 678.702.0400. www.earthsharega.org. ACE/Georgia Green Loans - Looking for working capital for your sustainable or organic farm operation? Georgia Green Loans can invest from $500-$35,000 to support farm inventory, livestock, infrastructure, marketing and technology. For more information, visit www.georgiagreenloans.org or call 706.348.6609 to "green-ovate" your business.

Classifieds Destiny ORGANICS 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 Organics 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@destiny-organics.com. To place a Classifieds ad, or to learn about ad rates for The Dirt, please email michael@georgiaorganics.org

Events Calendar For more information and event registration, please visit http://www.georgiaorganics.org/events. Growing Communities Workshop • Jan 15-16 This two-day workshop will focus on leadership, community building, organizing, and using gardening as a tool to grow your community. The cost is $35 and the workshop will take place at the Atlanta Community Food Bank, 732 Joseph E. Lowery Blvd NE Atlanta, GA 30318. Space is limited, first come first serve. Hosted by Atlanta Urban Gardening Program and the American Community Gardening Association. Ifinterested, contact Cathy Walker at 678.522.3776 or Bobby Wilson at 404.788.2430. The Incredible Edible Grow-It-Yourself Fruit Tree Sale Jan. 23, 2009, 9 a.m. – noon Grow your own fruit tree, vines and berries! Blueberries, raspberries, blackberries, apples, muscadines, persimmons, figs, plums and more. This sale features 32 native, antique, and hardy varieties, selected to grow well in Georgia’s climate using sustainable methods. Sales will be made on a first-come, first-serve basis. Cash and check only. Sponsored by Ed Castro Landscaping. Atlanta Community Food Bank, 970 Jefferson Street, NW, Atlanta, GA 30318. Call 678.702.0400 or go to www.atlantalocalfood.org for more information.

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Events Calendar Continued Winter 2010 Organic Growing Class Jan. 30 to April 24, 9 a.m. – 4 p.m. (seven Saturdays) Come join Lynn Pugh and beginning farmers and gardeners for seven educational and peaceful Saturdays at Cane Creek Farm. The fundamentals of organic growing, such as soils, plant biology, insect, disease and weed management, composting, marketing and certification will be explained in a lively, interactive fashion with plenty of hands on activities woven throughout the day. Students will participate in field trips to other farms, videos, and plenty of practical farm tasks. The course is based on Georgia Organics “Fundamentals of Organic Farming and Gardening” which Lynn helped to develop and revise. Continental breakfast will be available each morning and a light vegetarian lunch will be served at noon. Information about the farm and farmer, location, and directions can be found at www.canecreekfarm.net. Cost for this course is $450 for Georgia Organics members and $475 for non-members. Registration is through Georgia Organics at www.georgiaorganics.org/events, or call 678-702-0400. The seven Saturdays are Jan. 30, Feb.13, Feb. 27, March 13, March 27, April 10, and April 24. Whippoorwill Hollow Farms Fruit Pruning Workshop Feb. 11, 2009, 1:30 p.m. Jerry Larson, Georgia’s premier fruit tree expert from Fort Valley University, will demonstrate proper fruit tree, bush, and vine pruning procedures on the apples, pears, blueberries and muscadines plants at Whippoorwill Hollow Farms. The farm is located at 3905 Hwy 138, Covington, GA 30014. The cost is $20 and there’s room for only 25 people. For directions, go to www.whippoorwillhollowfarms.com. Contact Andy Byrd at 770.601.0110

Farm Opportunities Serenbe Farms in Palmetto is accepting applications for two full season apprentices for the 2010 season. Both positions are for 8 months. For more information, go to http://www.serenbefarms.com/apprentice/. Burge Plantation in Newton County is looking to hire a farm manager. Send questions, or resume with references to A.G. Morehouse, Burge Plantation, 110 Jeff Cook Rd. Mansfield, GA 30055, or burgeagm@aol.com Garmon Family Farm in Carroll County is a seven-acre farm for lease one hour east of Atlanta, growing, chickens, ducks, blueberries, muscadines, pears, apples, and has a hoophouse with two raised beds. For more information contact Garmonfamilyfarm@earthlink.net. Riverview Farms in Ranger is offering an apprenticeship for a future farmer. They require a two-year commitment and offer housing and salary. Email resumes or questions to Charlotte at wcswan@yahoo.com Veggie Patch in Commerce is looking for a farm manager with a minimum of fiveyears experience. Send Resume to: info@simplyfreshveggies.com or The Veggie Patch, 594 Nunn Road, Commerce, GA 30529.

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