Newsletter - Spring 2008

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hen Georgia Organics published its first Local Food Guide in 2006, the statewide locator map portrayed a somewhat dismal situation below the Fall Line that separates Georgia’s Piedmont reigion from the Costal Plain. Just a few dots broke up an otherwise sweeping food desert of sorts—and a painfully ironic one. While South Georgia boasts some of the nation’s most intensive vegetable, fruit, and row crop production, hardly any “real� food could be found. But now all that is changing—and fast. In just a few years, new or reinvented farms, businesses, and markets have emerged to satisfy the public’s growing taste for better, more sustainable farms and food. Take out a map and a pencil, and follow along as we take a look at some of the new and expanding dots in South Georgia.

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Let’s start the journey where Georgia started: Savannah. Here, farmers Relinda Walker and Shirley Daughtry, part of Georgia’s organic farming old guard, have watched with amazement how suddenly interest has grown. At Heritage Organic Farm, Daughtry’s Community Supported Agriculture (CSA) box program has catapulted to 200 members in recent years. Walker witnessed and participated in major growth in commodity crops like Vidalia onions and peanuts. Forty acres of her family’s conventional Walker Farms in Screven County were certified organic in 2005. Back then, she and most other organic farmers she knew were growing specialty vegetables for restaurants and stores. Now, Walker’s main crops are Vidalia onions and onion seedlings, and she grew the first crop of certified organic Georgia peanuts to go to market. As Georgia Organics’ coordinator for commodity working groups for peanuts, Vidalia onions, and blueberries, her efforts to bring large-

Farmer Relinda Walker with her 2007 organic Vidalia crop.

scale farmers the technical knowledge needed to transition conventional acreage to organic are starting to bear fruit. Georgia’s certified organic Vidalia onion acreage has risen from 10 acres to over 400 in a few years. Organic peanut acreage has grown from a single quarter-acre plot on Shirley Daughtry’s farm in 2004 to 75 acres. The upside potential is tremendous. “Georgia would be a much healthier state if we could get organic peanuts and cotton going,� Daughtry commented. Together, Walker and Daughtry recently formed the Coastal Organic Growers (COG), a diverse network of organic and transitioning farmers. The group has grown to over 20 members and meets monthly to share information and discuss farming and marketing challenges. Al Clark and Allen Miles, two farmers in the COG group, exemplify the increasingly common shift from conventional to organic practices. Miles, of Miles Berry Farm in Baxley, is a long-time, large-scale blueberry grower who diversified into organics with 90 acres of Cont’d on page 6

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

Board of Directors Barbara Petit, President Daron Joffe, Vice President Leeann Culbreath, Secretary Alex Rilko, Treasurer George Boyhan Juan Carlos Diaz-Perez Jennifer DuBose Marco Fonseca Will Harris Gina Hopkins Jay Lazega Rashid Nuri Daniel Parson Mary Reilly Mike Smith Charlotte Swancy Edward Taylor Michael Tuohy

Staff

Karen S. Adler

Mentoring Program Coordinator 404.633.4534 karen@georgiaorganics.org

Erin Croom

Farm to School Coordinator erin@georgiaorganics.org

From the Director

Photo By Anthony-Masterson

Georgia Organics

“I

think we need a bigger barn!” That was the sentiment in the Georgia Organics office earlier this year when faced with 700 registrants for our 11th annual conference – a fifty percent increase over the prior year. We were thrilled with the response, but wondered how to keep it “real” when you can’t know everyone anymore.

So who were all these people? Sure, the perennial faces were on hand, but there seemed to be a broad mix of new people – 300 in fact. Some were there because they wanted to expand their market garden or convert conventional acreage. Some were next generational farmers, like the 17 year old who didn’t tell his parents he was at the “organic” conference. Others were there to make business connections or to attend the Slow Food and farm-toschool kids tracks. Fortunately, the one thing that remained the same was the energy and engagement level. Attendees seemed motivated. Admittedly, I was apprehensive about our conference getting too big and impersonal. But it is clear that we remain grassroots. Leeann Culbreath’s lead article in this issue shows how new farm enterprises and businesses are percolating from the ground up in south Georgia. This makes me hopeful, as residents from Bluffton to Brunswick are making new connections with sustainable farms in their own communities. Perhaps we should adopt a new mantra. Rather than the dreadful farm advice of the 1980s, “get big or get out,” maybe our rallying cry should be “stay small and get in.” There seems to be plenty of room in the barn for all of us. Yours in healthy foods and farms,

Alice Rolls

Chaz Holt

Emory Farmer Liaison 770.608.4093 chaz@holtfarmsupply.com

Jennifer Owens

Philanthropy Coordinator jennifer@georgiaorganics.org

Lynn Pugh

Curriculum Coordinator lynn@georgiaorganics.org

Alice Rolls

Executive Director alice@georgiaorganics.org

Relinda Walker

Program Coordinator for South Georgia relinda@georgiaorganics.org

Suzanne Welander

Communications Director suzanne@georgiaorganics.org

Judith Winfrey

Administrative & Membership Coordinator judith@georgiaorganics.org

Executive Director

Georgia Organics Staff and Board Changes

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n February, Georgia Organics welcomed Jennifer Owens as our new philanthropy coordinator. In this position, Jennifer will be expanding the organization’s funding sources, development program, and cultivating philanthropic relationships to help Georgia Organics’ programs grow. One of the Atlanta Business Chronicle’s 2007 “40 under 40,” Jennifer comes to Georgia Organics after serving as the executive director and fulltime statewide lobbyist for the League of Women Voters of Georgia. Jennifer chairs the board of directors for GOAL, Inc., a nationwide organization that teaches middle school-aged girls leadership, diversity, and communication skills. Georgia Organics also welcomes three new members to its board of directors, each elected to a two-year term: Rashid Nuri, Gina Hopkins, and Marco Fonseca. This time also marks the departure of Leslie Fellows, who served three consecutive terms as the organization’s treasurer. Leslie’s hard work and dedication during a time of transition are much appreciated. Board member Mike Gilroy is also stepping down after serving four years on the board.

Mary Anne Woodie

Conference Coordinator maryanne@georgiaorganics.org

Newsletter Editor Suzanne Welander

Graphic Design

Stephen R. Walker www.srwalkerdesigns.com

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April 16, 2008 • Published Quarterly Georgia Organics, inc. P.O. Box 8924, Atlanta, GA 31106 Volume 12 issue #1 Copyright © 2008, Georgia Organics, inc. All rights reserved

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FREE

Natural Awakenings Partnership

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atural Awakenings Magazine and Georgia Organics recently announced a partnership whereby Georgia Organics members at the business level receive a 10 percent discount on ad placements with Natural Awakenings—accessing the publication’s 100,000+ readers who are interested in healthy products and services. Natural Awakenings, a national publication that serves over 60 areas of the country, launched their Atlanta publication in 2002, and since 2006 has tripled readership and expanded areas served. The magazine launched a new Northwest Atlanta edition last September, and plans to launch a Northeast magazine in 2008. March 2008

Atlanta Edition

COMMUNITY

GARDENS in local parks

HEALING

ADDICTIONS holistically

CARBON

OFFSETS

solving the mystery

Local News • Health Briefs • Community Calendar

For information, contact Anna Romano, Publisher, at 404.474.2423 or anna@naturalawakeningsmag.com. Current and back issues of the magazine can be viewed online at www.atlanta.naturalawakeningsmag.com. the DIRT • www.georgiaorganics.org

Spring 2008

Helen Dumba and Nicolas Donck Honored as Land Stewards of the Year by Joe Reynolds Georgia Organics is pleased to announce this year’s recipients of the Land Stewardship Award: Helen Dumba and Nicolas Donck of Crystal Organic Farm. Joe Reynolds, their employee of three years, shares his nominating essay for those of you who don’t know them—and those who do. wenty-five years ago, Helen Dumba, native of Austria, arrived in Newborn, Georgia by way of Belgium. With her, she brought her four children and the dream to share her knowledge and experience of ultimate health through homeopathic practices and eating organic food. She began plans in earnest to set up a facility to mix natural medicinal components for homeopathic medicine and prepare the earth for organic cultivation of vegetables, fruits, and flowers. When the homeopathy facility moved off the farm and the cultivation work netted only a kitchen garden, Helen rebirthed her vision. She began to share her homeopathic knowledge, patient by patient, tirelessly espousing the benefits of organic, locally grown foods. She also initiated practices to conserve her land physically and economically, such as native tree plantings, erosion control, and embracing the reclamation of a wetland ecosystem in the heart of her land.

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Nicolas began working the soil field by field, growing his farm from within. This choice to farm placed him at the nexus of a critical juncture in Atlanta food culture. The Morningside Farmers’ Market, where he has since become a fixture, was only in its second year and more restaurants were beginning to seek locally grown food. Nicolas pioneered new markets to put his food on people’s plates. Today, his vegetables grace offerings at an eclectic list of Atlanta restaurants and natural foods stores. At Star Provisions, he began The Local Farm Stand, a small local foods grocery, opening it several times a week and growing it to include food items from other farms. With care and guidance, he has helped and inspired many new farmers by encouraging the folks that have worked with him, and by mentoring emerging organic farmers in the Georgia Organics mentoring program. Today, Nicolas is growing on approximately 15 acres, with more in the initial stages of cultivation. Nicolas supports two full-time and two part-time employees year round.

Clockwise from right: Helen Dumba with

Over the past fourteen years, Helen and Nicolas have played instrumental roles in the growth and interaction of the farm, integrating Helen’s fresh-cut flowers and her highly coveted organically fed, free range chicken eggs. Their family enterprise has kept the ecology of their land secure, and provided meaningful work and a sincere model for sustainable agriculture. No doubt there is more to come, and I can’t wait to see what powerful energy has yet to be revealed from these inspiring farmers.

Gillen, Jesse, Madeline, and Nicolas Donck. Later, in 1993, another rebirth occurred. Helen’s Photo by Joaquin Lara. son, Nicolas Donck, grappling with his plans to pursue a career in finance after attending the University of Georgia, approached Helen about using some of the land to begin an organic farm. They named the farm Crystal Organic, nodding to the power of After working for Nicolas for 4 years as an apprentice and manager of The reflective and refractive qualities inherent in crystals and the need to Local Farm Stand, Joe is the new farmer manager at Glover Family Farm differentiate their model of growing food. The name also referred to in Douglasville. His Love is Love Farm is operating a 75-person CSA for the first time this year. the preponderance of crystals naturally occurring in the farm’s land.

Event Raises Awareness Among Legislators

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epresentatives of Georgia Organics attended the Meet, Greet, and Eat sponsored by the Georgia Green Foodservice Alliance and held at the Georgia Department of Agriculture on March 20. Georgia’s legislators were wowed by a primo local foods buffet donated by farmers and Chef Cathy Conway of Avalon Catering, and supported with additional donations from Parsley’s Catering, and stayed on to talk about support for local, organic, and sustainable farming issues in Georgia. Governor Sonny Perdue made a surprise appearance in time to sample some Sweet Grass Dairy cheeses with Savannah Bee Company honeys. Thank you to Deputy Commissioner Terry Coleman, who orchestrated the event, and all of the supporters and sponsors that helped create this important first step toward securing more support for Georgia’s sustainable farmers. (Photo courtesy of the Georgia Department of Agriculture)

From L to R: Chef Michael Diehl (East Lake Golf Club), Commissioner Tommy Irvin, Barbara Petit and Suzanne Welander (Georgia Organics), Governor Sonny Perdue, Farmer Daniel Parson, Alice Rolls (Georgia Organics), Cheryl Galway (Whole Foods Market) and Chef Michael Tuohy (Woodfire Grill).

White Oak Pastures at Flavor of Georgia Contest

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t’s what’s for Georgia’s dinner—grass-fed beef from White Oak Pastures took the grand prize at the 2008 Flavor of Georgia Contest on March 18. In a ceremony at the Freight Depot, rancher Will Harris accepted the prize, awarded by Governor Sonny Perdue. “Truly, the other finalists all had high-quality products that were equally deserving,” says Harris, in customary humility. Join Will as he celebrates the Grand Opening of his new on-farm processing facility on April 26 in Bluffton. Details at www.georgiaorganics.org/events. Spring 2008

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TH Annual Conference TheOrganics 200811Georgia Organics Conference Georgia Trade Show

Bigger! Better! New and Improved! by Ivey Doyal

&EBRUARY n -ARCH s .ORTHWEST 'EORGIA 4RADE #ONVENTION #ENTER $ALTON '!

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hen the planning committee at Georgia Organics settled on the name Quantum Leap for this year’s annual conference, they tapped a vein that proved appropriately fitting. Of course, the local, sustainable movement has been growing by leaps and bounds over the past few years, with best selling books on the subject being published almost every day and consumers demanding that organic produce be available everywhere from Whole Foods Market to Wal-Mart. However, a basic comparison between last year’s conference, Connecting at the Crossroads, and this year’s, illustrates a remarkable shift. This year’s conference was attended by more than 700 people, which marks a 50 percent increase over last year, and makes the Georgia Organics conference the second largest symposium on sustainable agriculture in the Southeast. The event brought in nearly 100 new members and the conference netted $35,000 for the organization. Last year’s trade show exhibitors had to share their space with the buffet table, the dining room furniture, and the silent auction display, all of which were set up in a room constructed of cement blocks and accented on either end with basketball hoops. This year, the event took place at the Northwest Georgia Trade and Convention Center, which proved to be much more comfortable for our partners. The keynote speaker from last year also contrasted considerably with this year’s. At Crossroads, Georgia Organics hosted Joel

Salatin, the unapologetic, but exceptionally charismatic, anticorporate libertarian Virginia farmer. During the organic banquet, we listened to him rail against government regulations, corporate misdeeds, and the overall problems with “the system” in a rousing speech that inspired a sense of unity through shared experience. This year’s speaker, George Siemon, was quite different, but also remarkably apropos. Siemon is the CEO of Organic Valley, the largest dairy co-op in the country. Not only did he succeed at growing a very successful business over the past twenty years, he also managed to hold true to the values of the organic movement despite his company’s relatively rapid growth. Organic Valley received a four-cow rating (excellent) in 2006 from The Cornucopia Institute, an advocacy group that promotes small-scale family farms. By working within the system, Siemon does a very good job of bringing about change on a large scale. His lessons are important and come at a good time for Georgia Organics, which is experiencing its own rapid growth. Next year, as public interest continues to increase along with our membership, we should take a page from Siemon’s book and remember our humble beginnings as we continue to fight for agro-economic and environmental justice. Ivey Doyal is freelance writer and graphic designer, born and raised in Atlanta. Visit her blog at www.agrag.blogspot.com.

1: 2008 Exhibit Hall bustles with activity. Photo by Suzanne Welander. 2: Keynote presenter George Siemon, CEO of Organic Valley. Photo by Joaquin Lara. 3: Nicolas Donck and Helen Dumba learn that they’re named 2008 Land Stewards of the Year. Photo by Joaquin Lara. 4: Julie Stuart, graphical documentarian, shows economist Ken Meter’s presentation in pictures. Photo by Frances Winslow. 5: Fermentation revivalist Sandor Katz at his standing room only presentation. Photo by Joaquin Lara. 6: Field day at Sequatchie Cove Farm. Photo by Suzanne Welander. 7: Chickens at Holt Heritage Farms. Photo by Frances Winslow. 8: Staying warm in the greenhouse on the farm tour at Holt Heritage Farm. Photo by Frances Winslow. 9: Sharing tips on golden seal cultivation on the farm tour at Sleepy Hollow Farm. Photo by Joaquin Lara. 10: Childrens Program participants in a scavenger hunt…for bugs! Photo by Erin Croom. 11: Stop, Drop and Roll adds groove to the reception before the Organic Banquet. Photo by Joaquin Lara.

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Connecting the Dots • Cont’d from page 1

Biodynamic Compost Connects the Dots

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hat good comes from a sideconversation at a meeting? Just such a conversation at a Georgia Organics board meeting brought together a dynamic partnership that will soon be putting high-quality compost on shelves at Whole Foods Market throughout the Southeast. The partnership brings together “Farmer D” Joffe, Mike Smith, and Alex Rilko. Farmer D, farm manager at the Savannah-area’s eco-conscious Hampton Island Preserve, wanted to start an organic soil supplement product line. Mike Smith of Longwood Plantation had the space, equipment, and materials.And Alex Rilko, regional buyer for Whole Foods Market, had literally tons of green waste that needed a higher purpose than populating a landfill. Two years later, Whole Foods delivers 25 tons of compost green waste each week to Longwood. Smith adds other organic matter, and Farmer D oversees the addition of biodynamic preparations to improve the life force of the compost—which doesn’t require turning to facilitate the break down process. Once sustainable packaging that can hold that much energy without itself becoming compost is found, the tractor-trailers will return to Whole Foods stores with pallets full of 10- and 20-pound bags of some lively compost.The compost will also be available in bulk for farmers.

South Central

Tracing a line northwest from Savannah leads your pencil to Davis Farms in Roberta, 30 miles west of Macon. Recycled industrial shelving holds up 15 raised beds, which along with a few fields and a greenhouse feed 40 families who belong to their CSA. In return for their monthly dues, shareholders pay wholesale prices for the farm’s produce at one of two Macon farmers’ markets that farmer Naomi Davis helped start in the last few years. Naomi and her husband Bennie hold workshops on farming and sustainable living and hope to inspire others to start farming to meet the burgeoning demand for local, organic produce. “We just don’t grow enough to go around. We run out early,” she said. From Roberta, a scenic path southeast leads to a resuscitated farmers’ market in Tifton. Late in 2007, a group of citizens began organizing the city’s first evening farmers’ market, moved it to a historic depot platform, and added crafts and activities. The market runs year-round on the first Thursday evening of every month, and on Saturdays in May and June. Keep trucking southward to the quaint town of Hahira, where there is a farmers’ market of sorts every day at the new Packhouse Market, opened in late 2007 in a renovated gas station. The market carries local and organic produce, meats, dairy products, dry goods, and coffee. Market owners Allen and Jeff Dorsey started looking into organics last year and are transitioning 18 acres of their 300-acre conventional pecan and timber farm near Nashville to pastured poultry, grass-fed beef, and some produce.

vegetables, five acres of strawberries, and 30 acres of blueberries, with another 45 acres of organic blueberries on the way. The farm has a certified organic processing plant, open to other growers as well, for grading and packing blueberries, washing and freezing produce, and shelling peas. He is working toward year-round production to maintain a steady, skilled labor force—no small task for any grower. One of the biggest new dots on the Family health concerns, and a little southcentral map is in nearby Moultrie, prodding from Walker, prompted Clark, home of Sparkman’s Cream Valley, a whose Clark and Sons Organics is located family-owned all-natural dairy. In 2006, near Statesboro, to start transitioning Sparkman’s moved from selling bulk milk some of his conventional row-crop land to in a co-op to developing and marketing organic several years ago. He sells mostly their own line of milk and value-added strawberries and tomatoes at the brandproducts like butter, ice cream, and new (in 2007) Starland Market in Savannah, cheese. After their start selling on-farm as well as to several restaurants and a and through small groceries, within a year co-op grocery. Next up is a developing they had expanded to all Whole Foods Farm fresh produce at the Columbus Farmers interest in pastured meats and agritourism. stores in the South and are now distributed Market. Photo courtesy of Cheryl Wilson. Chef Robert Wood of Savannah knows that through Destiny Produce. all this farming is only viable if markets are good, so in 2007 he launched Green Tomato Concepts, a distribution business that connects growers with restaurants in the coastal area. “People are Southwest becoming more inquisitive,” he said. “Chefs are bolstering their Lead your pencil northwest from Moultrie (fighting a big, bad craving for chocolate milk) and you’ll soon hit what knowledge as well, and they are educating their staff.” South Georgians consider a big city—Albany. But for all its Locally grown organic food is working its way into the daily size, it was only in the last two years that an organic food lives of Savannah’s residents. The area is also home to a new eco- store and deli—The Bee Green Natural Foods Market—took conscious private retreat and golf community on Hampton Island firm hold. Preserve, which features an organic farm. Consultant Daron “Farmer D” Joffe oversees the farm, and is also working to expand Owner Kristin Taylor, a young mother, returned to her native the reach of organics into low-income communities through a Albany from California in 2006 and couldn’t find the healthy collaboration with a mission that supports homeless people, and food she was accustomed to. She and friends started a co-op a proposed community-based revitalization of Trustees Garden, a buying club that rapidly grew into an organic foods retail store six-acre site in downtown Savannah. with a deli, juice bar, catering, and classes. 6

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In addition to Bee Green, a new farmers’ market opened last The Big Picture summer in a downtown parking deck. The Southwest Georgia Dots connected, the finished picture shows how the sustainable food Food Alliance, a group of community organizations, formed to movement is spreading throughout South Georgia, reaching into the develop a market for area farmers, especially the Flint River Farmer’s lives of young and old, rich and poor, rural and urban, black, brown, Cooperative (FRFC)—a group of African-American farmers and white. “Organics is taking root in very different communities training in sustainable practices. Last summer was Sylvester farmer with a different flavor,” Relinda Walker reflected. “It’s a much more Samuel Lee’s first time selling his produce at a market. Now he is diverse group now, politically and socially.” planning to grow even more vegetables and fruit on his six acres and Most of these new growers and entrepreneurs attribute the is exploring other market opportunities as well. increased awareness to national media attention on health, Two African-American women’s groups associated with the food quality, and environmental issues. Increasingly, people are Federation of Southern Cooperatives have been growing and connecting health challenges to food and the environment. “The developing value-added products for local and national markets. majority of our female clientele have battled breast cancer,” said The Southern Rural Black Women’s Initiative, working with the Kristin Taylor at Bee Green. FRFC, has been training a group of women to grow, process, and market pot-ready collard greens that are sold to a local hospital, People are also increasingly frustrated with the overall poor quality school system, and restaurants. Members of the Southern of produce in grocery chains, much of it grown in other regions Alternatives Agriculture Cooperative process and market value- or countries—an especially poignant frustration in South Georgia, where whole fields of produce will be left to rot because of slight added pecan products and sell plain pecans to Equal Exchange. imperfections or market shifts. Veering southwest, leave the big city behind and in no time you’ll be moving deep into the heart of Georgia’s peanut country. That’s where But while increased awareness and some healthy self-interest is you’ll find one unconventional farmer, Chad Heard in Newton, helping grow a movement in South Georgia, much more support is needed before local, sustainable food is widely who experimented last year with 65 acres produced and available. A refrigerated truck alone of transitional peanuts. He planted the would help many growers keep products fresh on new “Georganic” variety developed by the way to markets. Dr. Corley Holbrook in Tifton to provide natural resistance to several diseases. Al Clark points to the need for processing He struggled with getting a good stand facilities, a distribution network, and mediumestablished, but where he did, yields were to large-size markets for his harvest. He also impressive. However, Heard has not found struggles with a common South Georgia a market for the 50 tons of transitional issue—soil fertility (or lack thereof) in the peanuts he has in storage. Still, he plans Coastal Plain. Several growers see a need for to keep experimenting, and this year may better farmer education and organic research, have 200 of his 1200 acres certified organic. especially geared for South Georgia’s extraHeard continues to forge ahead with challenging growing conditions. his organic compost business, Farmers Cattleman Will Harris is doing his part Organic, launched just three years ago. to improve processing options, but he is Northwest in Bluffton is White Oak still concerned. “It’s very difficult to bring Pastures, long known for their grassproduction and consumption along together. If Baker and market manager Cheryl Wilson at the fed beef, which was recently picked one gets ahead of the other, everyone takes a Columbus Farmers Market. Photo courtesy of up by many Publix and Whole Foods step back. It’s slow and painful,” he said. Cheryl Wilson. locations. The farm will soon be home to Georgia’s first certified organic beef processing and packing Robbie Wood is a little more optimistic: “We’re fifteen to eighteen years behind California, so that’s just about right. There’s a ton of plant, scheduled for opening in April. potential in this area, and we are lucky to have the people around Owner Will Harris plans to open a retail area with “nothing but who are willing, able, and passionate.” local, artisanal, sustainable, humane products—the kind you can’t get in a convenience store.” An organic garden out front Change, even positive change, is never easy. As in a true connect-thewill supply some produce. He hopes that his entire 1,000-acre dots, the picture becomes more complex as more dots are added. It also becomes more intricate, more beautiful—and more realistic. farm will receive organic certification this year. One last line up to Columbus completes the picture. Here, a thriving CSA and farmers market has developed in the past two years. When Download contact info for the resources listed in this article from the market opened, “people just flipped… people are starving for things www.georgiaorganics.org/Files/Spring08_resources.pdf, or call 678.702.0400. that are high-quality and made in a conscious way, “said Cheryl Wilson, Leeann Culbreath is a Georgia Organics board member who, along with CSA coordinator. She estimates 160 families on the CSA listserve, with her peanut pathologist husband Albert, raises two young boys and lots of four farmers contributing produce. She is about to open an artisanal veggies in Tifton, Georgia. She coordinates the Tifton Farmers Market and is trying to start a CSA drop point. bakery, eventually adding a store to sell local organic items. Spring 2008

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Georgians Recognized for Artisinal Craft and Cultural Practices by Judith Winfrey

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naclearwinterdayin2007intheSmokyMountainsofTennessee, a big idea began to crystallize. Members and supporters of the Southern Foodways Alliance, gathered at Blackberry Farm for an annual fundraiser, began to see to the necessity for an organization to celebrate, edify, and protect the people whose work constitutes the culinary treasury of the South. Members of the inaugural class were named, a mission articulated, and the Fellowship of Southern Farmers, Artisans, and Chefs was born. The Fellowship fosters camaraderie and mentorship, honoring the bounty of the South and the hands that grow, nurture, and interpret its harvest.

Dairy in Thomasville became the artisan fellow. North Carolina’s Alex Hitt of Peregrine Farm, a long time friend and supporter of Georgia Organics, was named the farmer fellow this year. The Littles were chosen not only because of their exquisite artisinal cheeses, but also because of their rotational grazing system that cares for both the land and the ruminants that allow them to produce their cheese. Chapman notes, “inducting the Littles also speaks to the Fellowship’s embracing an evolving South. Southern cheese makers are a relatively new breed of artisans. Prior to the introduction of the refrigerator, the climate simply didn’t allow for it.”

According to Georgeanna Chapman, who served as the Scott Peacock’s selection is attributed administrator for the Fellowship, Thomasville Tomme, Georgia Gouda, Fresh Chevre, Georgia Pecan Chevre, Lumiere, & Green Hill to his honoring and working to “It is significant that the Fellowship preserve the South’s culinary heritage, seeks to induct people who practice sustainable farming and by extension, Southern culture. “Food is such an important vestige methods. They help preserve southern foodways by nurturing of culture,” says Chapman. In a recent conversation, Scott, who has the land and livestock from which it comes.” also received the title Best Chef in the Southeast from the prestigious Georgia is home to two of the three fellows inducted in 2008. James Beard Foundation, indicated the true honor for him comes in Scott Peacock of Decatur’s Watershed restaurant was inducted as the association with the other fellows. “Without the work of farmers the chef fellow, and Jeremy and Jessica Little from Sweet Grass and artisans, I’m really just building boxes in a factory.”

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Baking Locally

Georgia Pecan Pie by Laura Martin

UPCOMING EVENTS Chicks in the City May 3, 1-4pm, Atlanta

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elebrate National Pecan Month in April by baking this honey/maple syrup pecan pie that features local ingredients, natural sweeteners, and whole grain flours. Georgia produces more pecans than any other state. Albany, which boasts over 600,000 pecan trees, is considered the pecan capital of the country.

Georgia Pecan Pie

You can up the local ingredients by replacing the maple syrup with more honey and substituting sorghum syrup for the molasses. 3 farm-fresh eggs ¼ cup honey ½ cup maple syrup 2 tablespoons molasses 1 teaspoon salt 1 tablespoon vanilla ¼ cup melted butter ½ teaspoon cinnamon 1 ½ cups chopped Georgia pecans, toasted ¼ teaspoon nutmeg 1 whole wheat pie crust, pre-baked (recipe below) Preheat oven to 350 degrees F. Place chopped pecans on a baking sheet and toast in oven for 10 minutes or until slightly browned. Beat eggs together until lemon-colored, then add sweeteners, salt, vanilla, melted butter, and cinnamon. Place toasted pecans in prebaked pie shell. Sprinkle with nutmeg. Pour egg mixture over all. Bake for 30-40 minutes or until set.

Whole Wheat Pie Crust

1 stick butter (very cold) 1 ½ cups whole wheat pastry flour (do not use regular whole wheat flour ) ½ teaspoon salt ½ cup ice water 1 teaspoon lemon juice Preheat oven to 350 degrees F. Use a cheese grater and grate butter into a large bowl. Add flour and mix with a fork or pastry blender. Add lemon juice and then begin to add ice water one tablespoon at a time until dough holds together. Gather dough into a large ball and place it on a floured surface. Roll out to an even thickness. Place in 9 inch pie pan. Make slits in the bottom to vent, and pre-bake for 10 minutes before adding filling. Freeze leftover dough to use later. Spring 2008

Take a selfguided tour of urban coops and chickens in this first-ever event! Participants can pick and choose from ten tour sites that stretch between Decatur and Grant Park in Atlanta, observing a variety of coop structures and talking with homeowners and organizations about their flock experiences. Sponsored by Georgia Organics and the Oakhurst Community Garden Project, tickets are $15 for members of both organizations, $20 for non-members, $5 for kids 8 and older. Younger children tour for free. Visit www. georgiaorganics.org/events for more info, and to purchase tickets.

Kid’s FUNFEST June 14, 12 noon-6pm Atlanta Bring the kids for a fun-filled educational day at the Cator Woolford Gardens. Activities include an interactive ecovillage, kid-friendly chef demos, and educational exhibits including a farm-to-school area. This event also includes an exclusive screening of Two Angry Moms, a documentary film about changing a school lunch program to include healthy options and local foods. Filmmaker Amy Kalafa will be on hand for a discussion following the film. Inaugural event of the Children’s Wellness Network. More info at www.georgiaorganics.org/events, and www.childrenswellnessnetwork.com/funfest. html, or call 678.702.0400.

the DIRT • www.georgiaorganics.org

9

Shop Local! Own Local!

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

.PSFMBOE "WF /& "UMBOUB ("

Adams-Briscoe Seed Company “The ABCĘźs of Buying Seedâ€? 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

Eggplants

By Stephanie Van Parys

I

have always been a big fan of eggplants in my garden, but last summer I became a diehard fan. Imagine this: freshly harvested eggplant carried indoors, sliced into ½ inch rounds, salted, and left to drain for 30 minutes. Tossed with olive oil while the oven warms to 375 degrees F, the eggplant rounds are laid flat on a baking sheet and then placed in the oven. After 15 minutes or so, the white flesh of the eggplant turns a translucent brown and you know it’s ready. Intended for sandwiches with pesto mayo on a baguette, you decide to sample a slice and can’t stop! The warm eggplant slides down your throat like butter. Soon, your arm is wrapped around the baking sheet and you’re yelling “All mine!” Within moments, the eggplant is consumed and you can’t believe that you waited until late summer to discover (or rediscover) this culinary delight! This is a true story. Grow eggplant this summer and you too will become a diehard fan.

Varieties

Purple, mottled, red, orange, green, white—so many varieties await you. • Asian: Native to Asia and very popular in Japan, China, Thailand, and India, Asian eggplants are usually long and slender, and range in color from purple to red to green. Usually this group does not need to be peeled or salted. Many cultivars to choose from. • Thai Green: Striped green and white fruit, harvest when 2-3 inches in diameter. Use in stir frys or soups. Lao Green Stripe, Green Tiger, Kermit are varieties to look for. Does not need to be peeled or salted. • Italian: Colors include black, violet, white, and mottled. Bold, large eggplants that with one horizontal slice can fill a sandwich. Most varieties need to be peeled and salted before preparing. Black Beauty, Bride, Rosa Bianca are varieties to look for. New varieties I am trying out this year: • Ruffled Red: Deep red-orange flattened ribbed fruit. Similar looking to a red pimento pepper. Grows 1-3”across in diameter, slightly bitter, and used for Asian stir frys. I want to grow it because the fruit is so striking. • Striped Toga: The 3” oval green fruits with dark green stripes grow in clusters. They are reportedly flavorful and perfect for both Asian and Mediterranean cooking. • Udumalapet: I traveled to India ten years ago and since then have always been intrigued by vegetables used in their cuisine. This eggplant is originally from India, and is tear-shaped, pale green with lavender stripes, and best eaten when 3”long. Days to Mature: Average 60 days. Culture: Last August, when the heat index was over 100 degrees F every day for three weeks and not a drop fell from the sky, the eggplants persevered. What troopers! Once established, eggplants don’t need any additional care. I don’t fertilize or water them. Their fruit keeps coming as long as you keep harvesting. Bed Preparation: I apply ½ inch to an inch of compost to the surface of my chosen eggplant bed. Then, I overlap pages of newspaper (ten pages thick) over the entire bed to prevent weeds from coming Spring 2008

through. Over the newspapers, I put down straw for aesthetics and to prevent the newspaper from blowing away. Once the newspaper is wet enough (from rain or hand watering) to easily poke a hole through, I plant my eggplants at 15-inch intervals. Eggplants tend to lean when growing, so sometimes I put a small tomato cage over them, but most of the time I don’t bother. Plant eggplants as transplants. Sowing directly from seed in the field is unreliable and puts you 6-8 weeks behind first fruit. To grow your own transplants, order seed and plant in indoors in the late winter/ early spring. You can also find homegrown transplants at your local farmers’ market or at the Oakhurst Community Garden Project’s on-going spring sale. See below for contact info. Pests: Eggplants are prone to flea beetles, and I have had red ants completely take over a plant. Last summer, I went out and hand-squished the flea beetles and now I know why “flea” is part of their name. They leap! I feel that your eggplants will go from being munched to taking off if you plant your transplants after May 1 when the cool weather is mostly gone, have that nice layer of compost, water to establish, and hand-squish the beetles. Maintenance: Once the eggplants are established, I stop tending to them and visit only to harvest. Harvest: To know when to harvest is to know the variety you have planted. For example, the green Kermit likes to be picked when it is a small green golf ball. Once it grows larger and turns orange, it is too bitter. The Black Beauty, on the other hand, can be picked from small to super large. You want the skin of the fruit to be shiny. Once it has turned dull, the fruit is past its prime and the seeds inside have grown large. Cooking: If you are planning on sautéing your eggplant for a meal such as eggplant Parmesan, salt your rounds. Eggplant has a high moisture content and the salt pulls the moisture out of the flesh so that the fruit doesn’t turn to mush when cooked. Storage: Once eggplants are harvested, store them on your counter and eat within a day. I plan to freeze the fruit from this summer. Their flavor and consistency will make a nice base for winter soups.

Seed and Transplant Sources

• Seeds Savers Exchange: 563.382.5990, www.seedsavers.org • Territorial Seed Catalog: 541.942.9547, www.territorialseed.com • Johnny’s Selected Seeds: 800.854.2580, www.johnnyseeds.com • J.L. Hudson, Seedsman: www.JLHudsonSeeds.net • Kitasawa Seeds Co.: 510.595.1188, www.kitazawaseed.com • Sand Hill Preservation Center: 563.246.2299, www.sandhillpreservation.com • Oakhurst Community Garden: 404.371.1920, www.oarkhurstgarden.org • Farmers’ Markets: Download the latest Local Food Guide at www.georgiaorganics.org. 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.

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Growing Together with Georgia Organics! Thank you to our New and Renewing members, benefactors, and contributors who have made donations between November 16, 2007 to March 20, 2008. BEnEFaCTOr Anonymous Barbara & Curt Dornbush, Atlanta, GA Earth Share of Georgia, Atlanta, GA EMSA Fund, Atlanta, GA Les Dames d’Escoffier, Atlanta, GA Barbara Petit & CJ Bolster, Atlanta, GA Edward & Barbara Taylor, Indian Ridge Farm, Clarkesville, GA The Norman Foundation, New York, NY

Little Saint Simons Island, St. Simons Island, GA Ken & Teresa Morneault, Watkinsville, GA Manna, Clarkesville, GA Natural Health Center, Cleveland, GA Pizza Fusion, Atlanta, GA Royal Food Service, Atlanta, GA Scharko Farms, Fairburn, GA Sustain, Lecanto, FL Whole Foods Market, Roswell, GA

SuSTainEr Jennifer Dubose & Christopher Bivins, Atlanta, GA Kurt Ebersbach, Atlanta, GA Daniel Parson & Molly McGehee, Gaia Gardens, Decatur, GA Gloria & Jim Rolls, Chapel Hill, NC Sparkmans Cream Valley, Molutrie, GA US Foodservice, Atlanta, GA

PaTrOn Celia Barss, Woodland Gardens, Winterville, GA Kelly Cobb, Atlanta, GA Cooks Warehouse, Atlanta, GA Eat Well Guide, New York, NY Brooks Garcia, Atlanta, GA Jim Grode & Julie Mayfield, Atlanta, GA David Hagy, Atlanta, GA Nicolette Hennings & Michael Paulk, Atlanta, GA Joan Karpeles & Jo Harwood, Atlanta, GA Laura Martin, Atlanta, GA Kay Payne, Atlanta, GA Emily Strickland, Brooklet, GA Sara & Randy Vinson, Covington, GA Sally Walker, Athens, GA Deb Watts, Atlanta, GA Mary Yetter & Laird Ruth, Atlanta, GA

BuSinESS Bhoomi Organics, Ringgold, GA Cakes & Ale, Decatur, GA Epicuristic Products, LLC, Griffin, GA Green Olive Media, Atlanta, GA Improv’eat, Atlanta, GA Inn at Still Pond, Homerville, GA Internatural Marketing, Inc., Lake Worth, FL

12

FaMiLy Robert Aaron & Judith Smith, Atlanta GA Betsy Abrams & Matthew Crowther, Atlanta, GA Kat & Shiraz Alikhan, Jasper, GA Ryan Archer, Marietta, GA Matt Arnett, Atlanta, GA Marcia & Oded Borowski, Decatur, GA Sarah Bartlett, Atlanta, GA Lesley Berggren, Marietta, GA Donald & Judy Berry, Dahlonega, GA Karen Black-Jenkins, Savannah, GA Gerald Brunson Jr., Colbert, GA Teresa Burk, Atlanta, GA Don Caswell, Smyrna, GA Becky Champion, Pine Mountain, GA Stephen Cook, Thomson, GA Dottie & James Corey, Atlanta, GA Brandy Davis, Chattanooga, TN Susand David, Ellijay, GA Rebecca Davis, Dunwoody, GA Sunshine & Paul Diaz, Norcross, GA William Duncan, Atlanta, GA Erin Ferranti, Suwanee, GA Marti Fessenden, Decatur, GA Erin Fight, Marietta, GA Elaine Flagg & Gil Taylor, Atlanta, GA Michelle Forsyth, Decatur, GA Brooks & Maureen Franklin, Rabun Gap, GA Christine & Bobby Garrett, Kennesaw, GA

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Julia Gaskin, Hull, GA Patricia Gladney, Whitesburg, GA Peggy Glascock, Rising Fawn, GA Bill Grimes & Frank Brown, Tucker, GA Jason Hanlin, College Park, GA James & Shirley Hartley, Reynolds, GA Laura & Michael Heinisch, Scottdale, GA Jacqueline Hollman, Clayton, GA Gregory Jackson, Godwin, NC Elizabeth Jaeger, Lawrenceville, GA Charlie Jameson, Athens, GA Abby Jellinek, Atlanta, GA Kevin Johnson, Atlanta, GA Linda Jones, Atlanta, GA Phyllis Komiski, Sylvania, GA Lisa Lagemann, Naples, FL Vicki LeClaire, Fayetteville, GA Mary Leight, Atlanta, GA Judy Little, Atlanta, GA Aldona Majorek, Duluth, GA Owen & Christine Masterson, Atlanta, GA Sharon Mauney, Cleveland, GA Nan & Terry McCollough, Alpharetta, GA Shannon McGahee, Canton, GA William & Virginia McGee, Carrollton, GA Stacy & Michael McQuaide, Oxford, GA Jerry NeSmith, Bogart, GA Caye Oglesby, Atlanta, GA Representative Nan Orrock, Atlanta, GA Tom Painter, Atlanta, GA Thomas Parrish, Adel, GA

Edward Paul, Bremen, GA Elaine Poirier & Michael Elliott, Atlanta, GA Robert Pringle, Fairburn, GA Rob Quick & Emma Perez, Atlanta, GA Gillian Renault, Atlanta, GA Rick Roberts, Woodstock, GA Fred Rossini & Ann Mahoney, Athens, GA Nancy Saltmarsh, Decatur, GA Lenora Satterfield, Marietta, GA Bill & Carole Simpson, Atlanta, GA David Sweeney, Atlanta, GA Elaine Swobe & Jeff Hopper, Atlanta, GA Sustainable Arts Society, Blue Ridge, GA Mark Tant, Ringgold, GA Anna & Nick Taylor, Gainesville, FL David Veasey, Odenville, AL Judi Wagner, Marietta, GA Morning Washburn, Marietta, GA Ross & Rebecca Williams, Atlanta, GA Chris Wood, Barnesville, GA Cathy Woolard & Karen Geney, Atlanta, GA Paula & Clay Yeatman, Lilburn, GA FarM Greg & Maeda Brown, Greenleaf Farms LLC, Barnesville, GA Barbara Bruce, Windfaire Farm, Jasper, GA Mayflor Choksi, McDonough, GA Al Clark, Clark Farm & Produce, Twin City, GA Mary Coker & Thomas Mondok, Ellijay, GA

Spring 2008

Linda Kay Daniel, Daniel’s Pecan Orchard, Hull, GA Lindy & Richard Dew, Johns Mountain Family Farm, Armuchee, GA Doug Dillard, Dillwood Farms, Atlanta, GA Nicolas Donck, Crystal Organic Farm, Newborn, GA Ann & John Dorminy, Sola Fide Farm, McDonough, GA Rebecca Douville, Able2Farm, Fayetteville, GA Frank Dubberly, Dubberly’s Seafood, Savannah, GA Suan Freed, Enota Organic Farm, Hiawassee, GA Kelley Galambos, Elysian Fields Farm, Blue Ridge, GA Josh Garvin, Jr., Green Meadow Farm, Yonges Island, SC Jean Grantham, McKaskey Creek Farm, Cartersville, GA Fred & Marla Hall, Fred Hall Farm, Danielsville, GA Timothy Heil, Flatwoods Farm, Elberton, GA Mac & Linda Holderfield, Hollyholm Farm, Five Points, AL Karen Hurtubise, Qualla Berry Farm, Hayesville, NC Chris & Jenny Jackson, Jenny Jack Sun Farm, Pine Mountain, GA Lucy Jarrett, Malathchi Farm, Atlanta, GA Kevin Johnson, Peters Creek Farm, Atlanta, GA Ron Juftes, Seven Springs Farm, Check, VA John Knupp, Daris-Knupp Farm, Ball Ground, GA Ginger & Ed Kogelschatz, Shinbone Valley Farm, Menlo, GA Lyle Lansdell, Forest Grove Farm, Carrboro, NC Joe & Julia Metzker, Haddock, GA Ted Perry, Hanging Mountain Farms, White, GA F.P. Raese, Farm Raese, Hartwell, GA Ford & Maria Ransone, Ransone Family Farm, Alachua, FL David & April Reckford, Burroughs Farm, Cairo, GA Catherine Smith, Mountain Springs Farm, Signal Mountain, TN Richard Stark, Cherry Log, GA Alex & Jonathon Szecsey, A & J Farms, Winston, GA Paige Witherington, Serenbe Farm, Palmetto, GA individuaL Allison Adams, Decatur, GA Amanda Allen, Nashville, TN Stephen Alligood, Atlanta, GA Jonathan Amacher, Athens GA Benji Anderson, Atlanta, GA

Spring 2008

Scott Arrington, Stone Mountain, GA Peggy Barlett, Atlanta, GA Pamela Bellamy, Dahlonega, GA Joseph Bennett, Woodstock, GA Carol Berman, Decatur, GA Gena Berry, Atlanta, GA Sid Blalock, Clarkesville, GA Sarah Blanton, Pine Lake, GA Kim Blomsness, Statesboro, GA Ruby Bock, Decatur, GA Jane Brann, Atlanta, GA Tracy Bryant, Tucker, GA Don Bryant, St. Helena, SC Cindy Canterbury, Acworth, GA John Carr, Lineville, GA Lisa Clarke, Decatur, GA Nyesha Cook, Atlanta, GA Laurie Cook, Newnan, GA Kerri Crean, Lawrenceville, GA Bruce Crouse, Marietta, GA Collin Davis, Canton, GA Dave Dozier, Edison, GA Lori Duran, Atlanta, GA Lucinda Eaton, Cartersville, GA Lonnie Edenfield, Toccoa, GA Rianna Erker, Atlanta, GA Bev Fazio, Soddy-Daisy, TN Ruben Fields, Tallahassee, FL Milton Ford, Cumming, GA Terry Gantt, Marietta, GA Rufina Garay, Decatur, GA Gigi Gaskins, Nashville, TN Emily Givens, Watkinsville, GA Benjamin Goodman, Marietta, GA Susan Marie Gubert, Opelika, AL Robert Hamilton, Atlanta, GA Joseph Hamm, Sandy Springs, GA Rick Havron, Highlands, NC Bonny Herman, Young Harris, GA Judith Hicks, Marietta, GA Louis Huff, Rome, GA Beverly Hutsebout, Stockbridge, GA Julie Jackson, Atlanta, GA Patsy Jackson, Stockbridge, GA Kay James, Williamson, GA Margaret Jenkins, Atlanta, GA Deborah Johns, Dallas, GA Clare Johnson-McFadden, Athens GA Chip Kaye, Atlanta, GA Marina Kazragis, Martinez, GA Billy Knight, Jefferson, GA Katherine Landwehr, Decatur, GA Jerry Larson, Martinez, GA Michael Lorey, Alpharetta, GA Kay Luckie, Ellerslie, GA

Judy Macolly, Savannah, GA Karen Maddox, Decatur, GA Anish Malladi, Athens, GA Gilbert Martinez, Calhoun, GA Cameron McCord, Atlanta, GA Judy McCorkle, Norcross, GA Scott McCoy, Atlanta, GA Cindy McMahon, Griffin, GA Mary McRee, Naylor, GA Ann Meyers, Woodstock, GA Steve Miller, Clarkston, GA Karen Minvielle, Decatur, GA Lynne Morgan, Rock Spring, GA Barry Morgan, Rock Spring, GA Jennifer Owens, Chamblee, GA David Patterson, Rising Fawn, GA Bob Patterson, Hamilton, GA Marguerite Paul, Decatur, GA David Peterson Jr., Clarkesville, GA Kim Portmess, Atlanta, GA Carl Rainey, Bethlehem, GA Carol Rappaport, Atlanta, GA Candace Rhinehart, College Park, GA Rena Richardson, Locust Grove, GA Preston Roland, Meansville, GA Michelle Rork, Decatur, GA Stephanie Saine, Centerville, GA Liz Scherer, Big Canoe, GA Nancy Scott, Tifton, GA Robin Shaw, Warner Robins, GA Barbara Sherman, Decatur, GA John Shober, Cloudland, GA Erin Simpson, LaGrange, GA Emillie Skinner, Athens, GA Norman Slawsky, Atlanta, GA Jonathan Stober, Colquitt, GA Susan Strong, Dublin, GA Judy Tabb, Atlanta, GA Virginia Tabb, Fairbanks, AK Amanda Tedrow, Athens, GA Tony Thomasson, Cartersville, GA Johnna Tuttle, Helen, GA Ann Voigt, Atlanta, GA Katherine Weekes, Newnan, GA Sunni Williams, Conyers, GA Shana Wolf, Shalimar, FL Courtney Wood, Atlanta, GA Ricky Woolever, Sautee, GA Sara Workman, Athens, GA Sandy Yarbrough, Atlanta, GA Student Brandi Arts, Decatur, GA Steven Bell, Athens, GA Greg Cousins, Athens, GA Fonda Davis, Winterville, GA Josh Egenolf, Athens, GA Martha Lane, Atlanta, GA Angela Lin, Atlanta, GA Christin Litty, Lawrenceville, GA Gilbert Martinez, Calhoun, GA Ingrid Muhammad, College Park, GA Carrie Neely, Winterville, GA Andrew Ogden, Athens, GA Catarina Passidomo, Athens, GA Paige Powers, Cumming, GA Elliot Smith, Atlanta, GA Rebecca Steinkamp, Chicago, IL Mark Stovin, Atlanta, GA Sarah Valentine, Tallahassee, FL Dennis Wall, Dalton, GA Robbie Wood, Savannah, GA

the DIRT • www.georgiaorganics.org

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 Organics’ 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: Designate Georgia Organics the recipient of fundraising at your charitable wedding. Visit www.idofoundation.org. •Leave a Legacy: Secure future generations’ access to healthy food and preserve family farming as a way of life by leaving a gift to Georgia Organics in your will. Contact Jennifer Owens at 678.702.0400.

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, and locally grown food into the lives of all Georgians.

13

GREEN MARKET Presented by

Locally grown produce, baked goods, fresh flowers, herbs, cheeses, live music and cooking demonstrations by the City’s finest Chefs. Saturdays, May 3 - December 13 9:00 a.m. - 1:00 p.m. Piedmont Park, 12th Street Entrance

visit www.piedmontpark.org

Farmers - Limited space still available call 404-876-4024 now!

Classifieds

Calendar Continued

anSOn MIllS Certified organic growers interested in growing heirloom seed: join Anson Mills’ heirloom grain preservation program to resuscitate threatened antebellum and native grains. Anson Mills provides seed and contracts for harvest. Call 803.467.4122 for more information.

TeaM aGRICulTuRe GeORGIa (TaG) SpRInG WORkShOp May 15, 8am-2:30pm, athens This free workshop is geared toward small scale/limited resource farmers and will offer breakout topics such as Organic Farming, Bio-Fuel, Improving Forage Quality, Financing Small Farms, and Taxes and Estate Planning. At Piedmont College. For more info and to register online visit www. teamaggeorgia.com. Free, includes lunch. Produced in partnership with the USDA Risk Management Agency .

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. RaIn BaRRelS WhOleSale OR ReTaIl Hundreds of 60 gallon rain barrels in stock. Pick up in Atlanta, GA. Made from used 60 gal food-grade plastic barrels. Brass spigot, insect screen, in slate gray or terra cotta red, paintable.Two year warranty against leakage. leonardinsuwanee@aol.com

Announcements pOulTRY pROCeSSInG WORkInG GROup Interested in pastured poultry, but need USDA-inspected processing facilities closer to your farm? Join Georgia Organics and other growers in working with the Department ofAgriculture on this crucial issue.Contact SuzanneWelander at suzanne@georgiaorganics.org, or 678.702.0400. CallInG all COMMunITY fOOD GROupS September 2008 is Eat Local Month throughout Georgia! Plan activities for your community, and publicize them through Georgia Organics. Contact Georgia Organics at suzanne@georgiaorganics.org or 678.702.0400 for details.

Calendar ChICkS In The CITY TOuR

May 3, 1-4pm, atlanta Take an afternoon self-guided tour of urban chicken coops in Atlanta, and talk with homeowners about their flock experiences. $15 for Georgia Organics and Oakhurst Community Garden members; $20 for non-members. For more info, and to register online, visit www.georgiaorganics.org/events, or call 678.702.0400.

eCOlOGICal laWn CaRe May 29, 7-8:30pm, Decatur DeKalb County Extension hosts this ten class series explaining how to work with the environment to produce healthy soils and lawns. $7 per person/per class, or $60 for the entire ten class series. More info at www.dekalbextension.com, or call 404.298.4080. SenIOR enRIChMenT pROGRaM fOR faRMeRS May 29, 10-3pm, fort Valley Senior farmers learn about new technology and growing practices at this free event hosted by Fort Valley State University. Contact Kena Torbert at 478.825.6573 for more info, or to register. naTuRal ReSOuRCeS COnSeRVaTIOn WORkShOp June 8-12,Tifton Students attending this workshop will learn more about Georgia’s natural resources, and the opportunities and responsibilities they provide, from experts from universities and local, state, and federal natural resource agencies. Funding options for the $150 tuition are available. For more info, visit www.abac.edu/psbo/nrcw, or contact your county’s USDA Natural Resources Conservation Service office. SuSTaInaBle aGRICulTuRe SuMMIT June 12, 9am-3pm, fort Valley The University of Georgia, Fort Valley State University, and Southern SARE invite you to a stakeholder meeting to identify and prioritize needs for farmers interested in sustainable agriculture. Come discuss the future of Georgia agriculture. Preregistration is required. Please contact Joy Schomberg joys@engr.uga.edu or Carla Woods carlam@uga.edu. kID’S funfeST June 14, 12 noon-6pm, atlanta Kids activities, interactive eco-village, kid-friendly chef demos, and educational exhibits including a farm-to-school area will be outside; a special screening of the documentary film Two Angry Moms, about changing a school lunch program to include healthy options and local foods, will be held inside followed by a discussion with filmmaker Amy Kalafa. More info at www.georgiaorganics.org/ events, or call 678.702.0400.

Visit Johnnyseeds.com for all of our new varieties and over 230 organic seeds and supplies. Organic

NEW

‘Nectar’ Carrot

1-877- Johnnys

(564-6697) Winslow, ME U.S.A. #53128

Spring 2008

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15

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 Rick Management Agency (RMA) of the USDA.

Your Membership Keeps us Growing! Join Georgia Organics Today. Member(s) Name ___________________________________ How did you hear about Georgia Organics? Company / Farm Name ______________________________ _______________________________________________________ County: ____________________________________________ Volunteer with Georgia Organics and make a difference. Check any volunteer opportunities that interest you. Profession _________________________________________ Address ____________________________________________ ____Events ____Fundraising ____Newsletter ____Political Advocacy ____Community Outreach ____Let me know what GO needs City, State, Zip ______________________________________ Telephone _____________________ Fax ________________ E-mail _____________________________________________

Payment Options:

Check (make payable to Georgia Organics) or Discover, VISA or MasterCard.

New Member _____________ Renewing Member ___________

Credit card payments: Card Type (circle one)

Annual dues:

Name on Credit Card ____________________________________

______Benefactor: ______Sustainer: ______Business: ______Patron:

$1,000 $ 500 $ 250 $ 125

______Farm/Garden $

45

___# acres under cultivation

______Family: ______Individual: ______Student:

$ $ $

45 35 20

Discover

VISA

MasterCard

Card #_________________________________________________ Signature____________________________ Exp. date__________ __ Mail your completed form to:

Georgia Organics PO Box 8924 Atlanta, GA 31106

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. Spring 08 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.

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