#PASA2012 Program Book w/o Ads by Pasa Sustainable Agriculture

PASA’s 21st Annual Farming for the Future Conference

Breaking Ground for a New Agriculture Cultivating Versatility and Resilience

February 1–4, 2012 • State College, Pennsylvania Pennsylvania Association for Sustainable Agriculture

2012 Program Book

Featured Speakers Brian Halweil

PASA-BILITIES LEADERSHIP AWARD SERIES

Friday Keynoter The PASA community is rich with leaders in sustainability. With the PASA-bilities Series, we bring them out of the audience and into the spotlight. Join us as this year’s recipients address the PASA-bilities Plenary. Special thanks to Kimberton Whole Foods, a former award winner, for their support of the PASAbilities Leadership Award Series.

Mary Seton Corboy, Greensgrow Farms Sustainable Ag Leadership Award

Brian Halweil is among the vanguard in the growing “eat local” movement. As a senior fellow at the Worldwatch Institute he codirects the Nourishing the Planet project and writes on the social and ecological impacts of how we grow food, focusing on organic farming, biotechnology, hunger and rural communities. He is the author of Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket and his work has been featured in national and international press. Halweil has traveled throughout Mexico, Central America and the Caribbean and East Africa to learn indigenous farming techniques and promote sustainable food production. He has highlighted environmentally sustainable innovations in subSaharan Africa that are successfully alleviating hunger and poverty. Halweil edits Edible East End and works on other Edible Communities publications from his home in Sag Harbor, New York, where he and his family tend a home garden and orchard and raise oysters.

Mary Seton Corboy of Greensgrow Farms started growing small plantings of gourmet lettuce in 1997. Today, Greensgrow Farms comprises a nursery, a farm stand and a 600member Community Supported Agriculture program, all housed on one acre in Philadelphia’s Kensington neighborhood, the former site of a galvanized steel plant.

T. Lyle Ferderber, Frankferd Farms Foods Sustainable Ag Business Leader Award After T. Lyle Ferderber and his wife, Betty, left college to return to the family farm in Saxonburg, PA, they began grinding flour in the farmhouse with a small gristmill and making weekly deliveries to Pittsburgh in their pickup truck. Thirty years later, Frankferd Farms Foods is a thriving farm, flour mill and natural foods warehouse with 31 employees (and six delivery trucks).

Shannon Hayes PASA-bilities Main Speaker Shannon Hayes is the author of The Grassfed Gourmet, Farmer and the Grill and Radical Homemakers: Reclaiming Domesticity from a Consumer Culture, a book for anyone who has “considered quitting a job to plant tomatoes, read to a child, pursue creative work, can green beans and heal the planet.” Hayes grew up on Sap Bush Hollow Farm in West Fulton, NY, where today she raises grassfed lamb, beef, pork and poultry with three generations of her family, and lives out her vision of homemaking as an agent of social, economic and ecological change. Her essays and articles have appeared in regional and national publications, including The New York Times and The Boston Review, and she currently blogs for Yes! Magazine. Hayes’ newest book, Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, is due out from Left to Write Press this year.

Pre-Conference Track Overview PASA is pleased to offer 13 pre-conference tracks, a series of full-day intensive learning experiences. Each track focuses on a specific topic and brings together experts in the field for an in-depth look. The format allows attendees to gain a deeper knowledge and skill of methods that can be implemented into daily operations. Pre-conference tracks are available through pre-registation only. Walk-in registrations are not available.

WEDNESDAY, FEB 1 Track 1: Tractor Operation & Maintenance for New & Beginning Farmers Penn State University Agricultural Arena Instructors: Aaron Yoder & Dr. Dennis J. Murphy, Penn State University; Doug Schaufler, Penn State Farm Operations • Pre-Operational Checks & Equipment Maintenance • Starting & Moving Equipment • Hitching/Unhitching Implements, Use of Implements • Equipment Decision-Making: What to Look for When Purchasing Equipment Funds for this program provided by Women in Agriculture Network

Track 3: Introduction to Permaculture Principles & Concepts Presenters: Darrell Frey, Three Sisters Permaculture Farm; Juliette Jones, Pittsburgh Permaculture; Dave Jacke, Dynamics Ecological Design • Permaculture Overview: Ethics & Stewardship • Principles of Permaculture • Design Process • Introduction to Site Analysis & Development • Permaculture Community & Resources • Optional: Design Clinic Funds for this program provided by

Region 3

WEDNESDAY, FEB 1 & THURSDAY, FEB 2 Track 4: Sustainability in the Food Service Industry Track 2: Hands-On Poultry Processing & Marketing Poultry Man LLC in Mifflinburg, PA Presenters: Eli Reiff, Poultry Man LLC; Daniel & Sheri Salatin, Polyface Inc.; Brian Moyer, Green Haven Farm; Peter Burns, Heritage Farm • Foiling Predators Discussion • On & Off-Farm Processing with HandsOn Component • Marketing & Regulations Funds for this program provided by

With Jamie Moore, Eat ‘n Park; Chef Mark Johnson, Elk Creek Cafe; Kim Tait, Tait Farm Foods; Michael Galterio, Eat ‘n Park; Carla Castagnero, AgRecycle; Lou Lego, Elderberry Pond; Jenn Halpin, Dickinson College Farm; Shannon Hayes, Grassfed Cooking; Orin Moyer, Fetrell Company; Melanie Dietrich Cochran, Keswick Creamery; Chef Mike Passanita, Parkhurst @ St Francis University; Carissa Itle Westrick, Vale Wood Dairy; Tom & Joanne Logan, Logan Family Farms LLC • Label, Logos: What Do They Mean & What Are the Issues? • Adding Value to Fruits & Veggies in the Kitchen • Waste Not: Composting in the Kitchen • FoodSource Connection Networking • Hyper Local: On-Site Farms & Gardens • Cooking Grassfed Meat: A Whole Other Animal • Choosing Dairy Products & Milk Processing: Tasting the Difference • Working with Your Farmers: Building the Relationship • Telling the Local Story: Sharing Your Commitment to Local with Your Customers Group Discussion

Track 5: Planning & Ensuring Your Financial Success Using Holistic Management™ Presenter: Byron Shelton, Landmark Diversified & Holistic Management™ Instructor

THURSDAY, FEB 2 Track 6: Pastured Poultry for Meat Production for Beginning & Advanced Farmers Presenters: Daniel Salatin, Polyface Inc.; Peter Burns, Heritage Farm; Jeff Mattocks, Fertrell Company; Don Brubaker, Fertrell Company; Jeannette Beranger, American Livestock Breeds Conservancy; Jody Padgham, MOSES & APPPA • Pasturing Poultry Successfully: A Look at Polyface Inc. • Setting Up Your Pastured Poultry Operation • Advanced Poultry Health & Nutrition • Introduction to Poultry Health & Nutrition • Scaling Up, Gaining Speed: Raising More Birds & Keeping Up with the Butchering • Picking Your Poultry: Considering Species & Breeds • Economics of Chickens, Turkeys & Ducks Funds for this program provided by

Pre-Conference Track Overview THURSDAY, FEB 2 Track 7: Applying Permaculture Design to Urban & Rural Landscapes Presenters: Melissa Miles, Permanent Future Institute & Eastern PA Permaculture Guild; Darrell Frey, Three Sisters Permaculture; Joel Cahalan, Wild Meadows Farm; Dave Jacke, Dynamics Ecological Design; Juliette Jones, Pittsburgh Permaculture; Phil Forsythe, Philadelphia Orchard Project • Permaculture: A World-Wide Movement Helping to Build Resilient, Local Communities • A Deeper Look: Site Analysis & Development with Rural Case Studies • A Deeper Look: Site Analysis & Development with Urban Case Studies Funds for this program provided by

Region 3

• Tools & Techniques for Effective Marketing & Communications with Shareholders • Increasing Product Variety through Cooperation • Expanding Your Season with a Winter CSA • Operating a Meat CSA

Track 10: Advanced Orchard Health for Sustainable Fruit Production Presenter: Michael Phillips, Lost Nation Orchard • A Clean Slate Mentality & Old School Review • Integrating Holistic Tenets into Orchard Practices • Built-In Defenses: The Tree Immune Response • Holistic Alternatives to Fungicides & Organic Spray Options • In-Depth Look: Bacterial Riffs • Fungal Duff Management • Orchard Soil Health: Food Web Inter action, Compost, Nutrients & Fertility

Track 12: Cheesemaking for Beginning & Advanced Producers Presenters: Peggy Smith, Cowgirl Creamery; Amy Thompson, Lucy’s Whey; Peter Dixon, Dairy Foods Consulting; Sue Conley, Cowgirl Creamery; Kerry Kaylegian, Penn State University • Taste Cheese Like a Pro: Identifying Flavors & Marketing Your Best Qualities • Cost & Considerations for Starting a Cheese Operation • Marketing & Determining a Price Point • Marketing & Setting Prices in Your First Year • Cheese Faults & Troubleshooting • Keep It Safe: Hazard Analysis & Critical Control Points (HACCP) Funds for this program provided by

by Agri-Services LLC

Funds for this program provided by

Youth in Farming Track 8: Building & Managing Soil Fertility on the Farm Presenters: Robert Schindelbeck, Cornell University; Doug Beegle, Penn State University; John Jamison, Jamison Farms; Thomas Björkman, Cornell University; Teena Bailey, Red Cat Farm; Roman Stoltzfoos, Spring Wood Farm • Developing a Soil Improvement & Management Plan • Soil, Manure & Compost Testing and How to Interpret Results • Rehabilitating Poor Quality Soils • Filling Soil Health Prescriptions with Cover Crops • Farmer Panel on Soil Management

Track 9: CSA School Presenters: Brion Smoker, Sweet Valley Suris; Dave Ruggiero, Village Acres Farm; Mike Alhert, Red Earth Farm; Terra Brownback, Spiral Path Farm; Tom Murtha & Tricia Borneman, Blooming Glen Farm; John & Aimee Good, Quiet Creek Farm; Zach Lester, Tree & Leaf Farm; Brooks Miller & Anna Santini, North Mountain Pastures

Region 3

Track 11: Maximizing Food Production on the Integrated, Ecologically Balanced Homestead Presenters: Harvey Ussery, The Modern Homestead; Kate Hunter, Living the Frugal Life Blog • The Working Homestead in Its Ecology • From the Ground Up: Soil Care Strategies Using Compost, Mulch & Cover Crops • Healthy Soil in Small Spaces • Growing for the Table Year Round • Maximizing Harvests in Small Spaces • Maximizing Diversity in the Homestead with Livestock & Through Alliances with Wild Species • Pursuing Integration at the Small Scale

Presenters: Teena Bailey, Red Cat Farm; Tim Mountz, Happy Cat Farm; David Kline, Montgomery School; Sam Comfort, Anarchy Apiaries; Daniel Salatin, Polyface Inc.; Matt Wilkinson, Hard Cider Homestead; Shannon Hayes, PASA-bilities Main Speaker • Grow Your Own Garden • Saving Seeds & Seed Swap Set-up • Make a Difference, Start a School Garden! • Beekeeping Basics • Why Does It Matter? The “Real Life” Importance of Growing Your Own Food • Raising Rabbits • Putting It All Together

• Business Planning: Setting Goals and Developing Balance & Income and Profit Sheets • Managing Product Flow for Year-Round or Season-Long Supply

Friday WORKSHOPS AT A GLANCE FRI 8:30AM Using Food Alliance Criteria to Reach Sustainability Goals on Your Farm Jenn Halpin; Roberta Anderson Room 104 Act 106 Regulations & Farmers Markets Brian Moyer; Lydia Johnson Room 105 The Basics of Raising Healthy Chicks Don Brubaker Room 106 PCO Series: Standards & Policy Update: Hot Topics on the Organic Front Kyla Smith; Patty Lovera Room 107 The Art of Grafting Fruit Trees Michael Phillips Room 108 Top 10 Pest Problems in Berry Crops Kathy Demchak Room 109 Art that Works: Reclaiming Leftover Landscapes Stacy Levy Room 112 Oilseeds for Fuel & Food Douglas Schaufler Room 204 Value-Added Dairy Series: Bottling Milk Clare Seibert Room 205 Forest Succession & Its Lessons for Ecological Design Dave Jacke Room 206

Plant Doctor: Diagnosing Nutrition Problems in Vegetables Mike Orzolek & Elsa Sánchez Presidents Hall 1

Talking to Legislators about Drilling in the Marcellus Region Erika Staaf Room 112

Playing the Biocontrol Trump Cards—Chemicalfree Organic Growing Lloyd Traven Presidents Hall 2

How to Build a Rain-Powered, Year-Round Irrigation System Homer Walden Room 202

The Regulation of Natural Gas Development in Pennsylvania Ross Pifer Presidents Hall 2

Providing Clean Water: Practices, Programs & Policy Ideas for Producers Kelly O’Neill; Kim SnellZarcone; Jon Winsten Room 202

How to Start a Staple Food Facility: Challenges, Costs & Lessons Learned Michelle Ajamian & Brandon Jaeger Senate Suite

Farming on Leased Land: Pros, Cons & Real Life Lessons Chris Henwood; TJ Costa; Laura Siena Room 203

GFN Series: Cancer, Nutrition & Healing Jerry Brunetti Presidents Hall 3 GFN Series: Taking Back the Means of Beekeeping — An Introduction to Natural Beekeeping Sam Comfort Presidents Hall 4 Organic Seed v. Monsanto: The Lawsuit Challenging Patents on Seed Daniel Ravicher; Ira Wallace Senate Suite FRI 1:15PM

SNAP at Farmers Markets: Logistics, Partners & Evaluating Success Stacy Miller; Megan McBride; Sandy Hopple; Cathy Buhrig Room 203 Mushroom Cultivation for the Home & for Small Local Markets Harvey Ussery Room 204 GFN Series: Harvesting, Preparing & Preserving Wild Edibles & Medicinals Grace Lefever; Faye Burtch Room 205

Integrating Renewable Energy into Your Sustainable Farm Plan Erik Gundacker; Matt Steiman Room 104

Soil Ecology & Self-Renewing Fertility Dave Jacke Room 206

Holistic Management Decision-Making for Novice & Experienced Farmers Byron Shelton Room 105

Successful Tomato Growing Techniques: High Tunnel Heirlooms from Seed to Harvest Tom Murtha & Tricia Borneman Room 207

Building the Team You Need & Want: Filling Labor Needs on the Farm Daniel Salatin Room 106

Meat Curing 201: Prosciutto, Salami, Facilities & More Brooks Miller Room 208

Four Season Growing Zach Lester Room 207

PCO Series: The Basics of Organic Certification: Why & How to Get Certified Mabell Rivas Room 107

A Look at Polyface’s System for Multi-Species Grazing & Pasturing Daniel Salatin Room 208

Solar Greenhouse Design: Lessons at Three Sisters Bioshelter Darrell Frey Room 108

Lowering the Risks of Farming Andy Pressman Room 211

Health Management Techniques to Reduce Build-Up of Antibiotic Resistance Jeff Mattocks; Susan Beal Room 109

Raw or Pasteurized? Equipment, Regulations & Production Techniques Roman Stoltzfoos; Richard Rutherford; Steven Kurtz Room 211 Pastured Poultry 101 Jim McLaughlin Executive Conference Suite GFN Series: Radical Homemakers Shannon Hayes Presidents Hall 1

FRI 2:45PM New! Discussion Sessions For topics and room assignments, see page 10.

FRI 4:10PM

Choosing the Right Poultry to Meet Your Goals & Fit Your Farm Jeannette Beranger Room 204 Value-Added Dairy Series: Affinage: The Practical Art of Aging Cheese Peter Dixon Room 205

GFN Series: Baking with Heritage Grains Mary-Howell Martens Room 104

5 Principles of Web Marketing for Farmers Simon Huntley Room 206

Integrated, Organic High Tunnel Bramble & Vegetable Production Erik Gundacker Room 105

Managing Fertility: Ways to Build & Maintain Soil Health Thomas Björkman Room 207

Managing Biological Capital through Holistic Management Grazing Planning Byron Shelton Room 106 PCO Series: Increasing Crop Species & Genetic Diversity for Higher Yield, Fewer Pests & Less Disease John Tooker & Beth Gugino Room 107 Going Underground: Mycotechnology to Regenerate the Land, Improve Ecosystem Health & Increase Productivity Melissa Miles Room 108 Emerging Issues in Food Safety Regulation: The Food Safety Modernization Act in Practice Steve Warshawer; George DeVault; Brian Snyder Room 109

10 Things to Think about When Getting Started in Market Farming Chris Blanchard Room 208 Value-Added Dairy Series: Farmstead Ice Cream Tom & Donna Perry Room 211 Community Organizing: Training & Tools for Winning Campaigns Charlie Kratovil Room 218 On- and Off- Farm Butchery John Hopkins; Brooks Miller; Daniel Salatin Executive Conference Suite Trash to Treasure: Bioconversion of Organic “Wastes” to Resource Harvey Ussery Senate Suite

Q&A Brian Halweil Room 112

Workshops

FRIDAY

FRI 8:30AM

The Basics of Raising Healthy Chicks Don Brubaker, The Fertrell Company Room 106

Using Food Alliance Criteria to Reach Sustainability Goals on Your Farm Roberta Anderson, Food Alliance; Jenn Halpin, Dickinson College Farm Room 104

Are you committed to great stewardship? Would you like help assessing how you’re doing now and what improvements you could make to achieve a more sustainable operation in the future? Join Jenn Halpin and Roberta Anderson to learn how Food Alliance’s standards and criteria for environmentally and socially responsible farm management can help you build farm plans, conserve natural resources and save money. Food Alliance certification is an optional next step for those seeking third party verification for marketing purposes. Roberta Anderson provides guidance to farmers and food processors who are considering Food Alliance certification to support their marketing claims about environmental stewardship, humane treatment of animals and safe and fair working conditions. She works to build opportunities and relationships between certified farmers and the many food businesses that seek values-added products. Roberta grew up on a centennial farm in Illinois. She has been studying, volunteering or working in the field of sustainable agriculture and food ever since. Jenn Halpin manages the production and educational farm for Dickinson College, in Boiling Springs, Pennyslvania. The main focus of the 50-acre farm program is to raise produce for the College dining hall. Dickinson students work with Jenn to manage all aspects of the farm operation; from planting and harvesting crops to livestock management and renewable energy projects. College faculty and students utilize the farm for academic opportunities such as labs, classes, internships and independent research projects.

Act 106 Regulations & Farmers Markets Lydia Johnson, PA Dept of Agriculture; Brian Moyer, Penn State Extension Room 105 Discuss the status of Act 106 regulations in PA and learn what effects might be seen for farmers markets as a result. Lydia Johnson has served as the Director of the Bureau of Food Safety and Laboratory Services for the Pennsylvania Department of Agriculture since 2011. Lydia served previously as the Assistant Director of the bureau for three and a half years. Brian Moyer is a program assistant with Penn State Extension in Lehigh County. He is also a board member of Pennsylvania Association for Sustainable Agriculture (PASA) and a past board member of American Pastured Poultry Producers Association (APPPA) as well as former Director for Rural Vermont, a farm advocacy organization. Brian was the founder and manager of the Skippack Farmers Market located in Montgomery County. Brian and his wife Holley raise grassfed livestock on their 27-acre farm in Berks County.

If you are new at raising chicks, this session is for you. The chicks have just arrived and you’re thinking, “What did I need to do yesterday and in the coming days to raise a healthy flock of birds?” Don will answer all those questions and will also cover chick behavior and diagnosing common problems. You’ll also learn the nutritional basics of what is in that bag of feed and why it is needed. Leave the session ready to receive and raise your chicks with confidence. Don Brubaker has been involved in agriculture his entire life, starting from a family farm in Lancaster County raising broilers and swine for conventional agribusiness, to eventually transitioning the family farm to natural, freerange poultry and hormone-free beef with an on-farm market stand. He now works for the Fertrell Company as a poultry and livestock consultant, where he helps other farmers achieve their organic and sustainable farming goals.

PCO Series: Standards & Policy Update: Hot Topics on the Organic Front Patty Lovera, Food and Water Watch; Kyla Smith, PA Certified Organic Room 107

The organic standards are continually evolving. Join Kyla Smith and Patty Lovera to discuss impending changes to the regulations, such as pesticide residue testing and animal welfare standards. Learn how certification agencies enforce regulation changes and work with producers to implement them. Explore current legislative issues impacting the organic industry, including food safety and genetically modified organisms (GMOs). Patty Lovera is the Assistant Director of Food & Water Watch, where she coordinates the food policy team. Food & Water Watch is a nonprofit consumer advocacy organization that works to ensure the food, water and fish we consume is safe, accessible and sustainably produced. Before joining Food & Water Watch, Patty was the Deputy Director of the energy and environment program at Public Citizen and a researcher at the Center for Health, Environment and Justice. Kyla Smith is the Policy Director at Pennsylvania Certified Organic (PCO), where she is tasked with tracking National Organic Program directives, policy changes and the history of decisions. She has worked with PCO for the past 8 years in the roles of Organic Inspector and Certification Specialist.

ding, bench grafting, whip-and-tongue, topworking, bridge grafting and inarching. Insights into all these grafting techniques, including what time of year each is best suited for, will launch many fruit adventurers ahead. Michael Phillips is known across the country for helping people grow healthy fruit. The “community orchard movement” that he helped found at www.GrowOrganicApples.com provides a full immersion into the holistic approach to orcharding. His Lost Nation Orchard is part of a medicinal herb farm in northern New Hampshire. Michael’s book, The Apple Grower is available in a fully revised 2005 edition, along with an exciting companion volume, The Holistic Orchard, that speaks for all fruits.

Top 10 Pest Problems in Berry Crops Kathy Demchak, Penn State University Room 109

Several insects and diseases are widespread and common in berry plantings in nearly every year, while others are new to the U.S. and spreading quickly. This workshop will help producers learn to recognize these problems and minimize their impacts as safely as possible. Diseases and insects on strawberries, blueberries, raspberries and blackberries will be covered. Kathy Demchak is a Senior Extension Associate in the Department of Horticulture at Penn State, where she has worked for 28 years in extension and research. She has conducted research on various production systems and problems, with a recent focus on management of tarnished plant bug and black root rot in strawberries and high tunnel production of raspberries and blackberries.

Art that Works: Reclaiming Leftover Landscapes Stacy Levy, art/land/water Room 112 Stacy Levy will talk about how she uses art to help solve site issues such as storm water runoff and mine pollution. She will discuss water and plant-based projects that deal with the neglected landscapes and show how her work depicts the natural processes present in streets, parks and puddles from Philadelphia to Seattle. Stacy Levy uses the language of landscape and art to tell the ecological story of site. Her work reveals the sometimes hidden natural world in the urban environments. She works closely with building architects, engineers, horticulturalists and soil scientists to create sculptures that respond to the site. Her work blends an understanding of sustainable design and ecological concepts and harnesses the ephemeral changes of weather and light and vegetation with the lasting presence of sculpture.

The Art of Grafting Fruit Trees Michael Phillips, Lost Nation Orchard Room 108

Grafting involves a sharp knife and the mindset of a surgeon—but don’t let that intimidate you! This session will cover many methods of grafting suitable for a variety of situations. Some of these methods are bud-

Oilseeds for Fuel & Food Douglas Schaufler, Penn State University Room 204 This workshop explains oil and meal production from oilseeds. Topics include cleaning of seed, oilseed press setup, pressing of oil with different models of oilseed presses and press

Workshops

FRIDAY

operating characteristics. Cleaning of the oil will be explained with different methods, followed by steps needed for using the oil for fuel or as a food product. Discussion of straight vegetable oil (SVO) as fuel will be included. Doug Schaufler has been operating an oilseed press at Penn State’s Farm Operations unit providing fuel for two tractors modified to use straight vegetable oil. Approximately 2,000 gallons of oil per year are pressed from locally grown canola for fuel. With an interest in alternative fuels including SVO and biodiesel Doug is currently cooperating with the University of Vermont, pulling together information useful to those interested in using oilseeds for food or fuel.

sion, using row covers and low, mid and high tunnels. He will also discuss storage crops grown in summer and their importance. Zach will review the five fold dynamics of nature — root, leaf, flower, fruit/seed — and its importance on his farm. Zach Lester is a four season farmers market grower. He has 12 years of experience producing seasonal vegetables year round. Not certified organic, Zach has always practiced sustainable organic, biological methods of farming focusing on soil and plant synergy. Zach owns a 48-acre farm in Unionville, Virginia, on which he cultivates 12 acres. Tree and Leaf sells at farmers market in Northern Virginia, Washington DC and sells wholesale to a large CSA and to DC restaurants.

Value-Added Dairy Series: Milk Clare Seibert, Clear Spring Creamery Room 205 This workshop will cover bottling milk from a small on-farm processor’s perspective. Topics covered will include equipment, sanitation, testing requirements, marketing and sales. This workshop will be geared toward those considering on-farm bottling of milk using a vat pasteurization system. Clare will share initial cost, cost of processing and marketing at farmer’s markets. Clare Seibert and her husband Mark own and operate Clear Spring Creamery, a 100-acre dairy farm in Western Maryland. The farm is a grass based operation managed with intensive grazing principles. All of the milk produced on the farm from the 40-cow herd is processed on the farm in an on-site Grade A creamery and sold at four farmers markets in the Washington DC area. Products include milk, cream, yogurts and fresh and soft ripened cheeses.

Forest Succession & Its Lessons for Ecological Design

A Look at Polyface’s System for Multi-Species Grazing & Pasturing Daniel Salatin, Polyface Inc Room 208

Polyface Farm has found success in doing things a little differently — hear how the farm works to maximize pastureland for minimal hay feeding and increased fertility. Daniel Salatin will cover annual grass-growth cycles, herd needs and saving for winter. See how chickens and other animals fit into this plan. Daniel Salatin, the son of Joel Salatin, has grown up in the family business at Polyface farm in Swoope, Virginia. Daniel has gone from carrying freshly processed chickens while in diapers, to over-seeing the day-to-day workings of Polyface. At seven years old he started a pastured rabbit enterprise which continues today. Starting the rabbit business gave him first hand experience with marketing, processing, research and development and the costs of a new business. Today Daniel is fully employed by the farm and spends his days orchestrating animal movement, scheduling daily tasks and training apprentices.

Dave Jacke, Dynamics Ecological Design Room 206

In the Northeast, when bare soil is left alone it eventually turns into forest. Most gardeners fight this process of ecosystem change over time—succession—by weeding, tilling, herbiciding, etc. Why not stop motoring against this successional “wind” all the time, and use this wind to grow food, like a sailboat on the breeze? This session will explore how forest succession works and how it might be used to learn new approaches to food production. Dave Jacke has studied ecology and design since the 1970s, and has run his own design firm — Dynamics Ecological Design — since 1984. He has designed, built and planted landscapes, homes, farms and communities throughout the US, as well as overseas, and homesteaded in New Hampshire for a number of years.

Four Season Growing Zach Lester, Tree & Leaf Farm Room 207

Join Zach Lester as he shares how he uses all four seasons for vegetable growing. He will review his farm’s methods of season exten-

Andy Pressman has been with NCAT since 2007 as a Sustainable Agriculture Specialist, working in the fields of organic crop production, season extension, local foods, urban agriculture and farm energy. Andy has a background in small-scale intensive production systems, including Permaculture design, Grow-Biointensive and SPIN-Farming. He has extensive experience in market farming and has worked on and managed diversified farms in Ohio, Vermont, Colorado, Virginia and Pennsylvania.

Plant Doctor: Diagnosing Nutrition Problems in Vegetables Mike Orzolek & Elsa Sánchez, Penn State University Presidents Hall 1

Nutrient management is one of the critical ingredients for successful vegetable crop production. Both nutrient availability and nutrient balance play important roles in plant nutrition. When plant nutrition gets out of balance, plant performance suffers. This workshop will cover common nutrition problems in vegetable crops, how to diagnose them, how to avoid them and how to manage them. Elsa Sánchez is an Associate Professor of Horticulture at Penn State University. Her responsibilities are 60% extension and 40% teaching. Current extension projects focus on sustainable and organic production of vegetables. Mike Orzolek is a Professor of Vegetable Crops in the Department of Horticulture at Penn State University. He has done extensive research on stand establishment, plastic mulches, high tunnels, weed management and tillage systems. Mike is also the current director of the Penn State Center for Plasticulture and the High Tunnel Research and Education Facility at Rock Springs, Pennsylvania.

Lowering the Risks of Farming

The Regulation of Natural Gas Development in Pennsylvania

Andy Pressman, National Center for Appropriate Technology Room 211

Ross Pifer, The Agricultural Law Resource & Reference Center at Penn State Presidents Hall 2

This workshop will provide both beginning and experienced small-scale farmers with information on risk management strategies particular to financial planning, market diversification and crop insurance as a means of lowering risks and increasing farm revenue. It will provide producers with the skills necessary to overcome financial and marketing barriers as well as various insurance options that are available at their scale, all of which can play a vital role in managing farm risks. Workshop participants will receive and learn how to use a software tool called AGR-Lite Wizard. This tool gives farmers a user-friendly way to assess the AGR-Lite insurance product for their diverse high-value production systems and also helps them analyze whole-farm revenue changes important for their financial and market planning.

This session will provide an overview of the framework for regulation of natural gas development in Pennsylvania to educate participants about the current state of law on this controversial topic. The primary Pennsylvania statutes and regulations, municipal regulation and the role of federal agencies and interstate River Basin Commissions will be discussed. The session will highlight recent legal developments related to natural gas development as well. Professor Ross Pifer is Director of the Agricultural Law Resource and Reference Center as well as the Rural Economic Development Clinic at Penn State Law. In these capacities, he has provided numerous presentations on a variety of agricultural law and natural gas topics throughout Pennsylvania and the United States. He has professional degrees from Penn State University, The Dickinson School of Law and the University of Arkansas School of Law.

Workshops

FRIDAY

GFN Series: Cancer, Nutrition & Healing Jerry Brunetti, Agri-Dynamics Inc Presidents Hall 3

About a decade ago Jerry Brunetti was told he would die within six months to two years if he did not seek chemotherapy treatment for lymphoma. Rather than chemotherapy, Jerry utilized non-toxic modalities to boost immunity and detoxify. Through this journey he has become incredibly knowledgeable on the subject of cancer as well as the immune system and disease in general. He will share his latest findings and protocols in this information-packed presentation. Jerry Brunetti is managing consultant of Agri-Dynamics, a 33-year-old firm specializing in formulating and producing nutritional and holistic health products for farm livestock, equine, pets and humans, as well as an ecological line of pest control products for horticulture, agriculture, landscaping and turf. He consults world-wide on soils, forages and holistic modalities for livestock and humans and contends there are curiously similar dynamics at work through nature, across breeds and even species.

GFN Series: Taking Back the Means of Beekeeping — An Introduction to Natural Beekeeping Sam Comfort, Anarchy Apiaries Presidents Hall 4

Today’s beekeeping is an esoteric science bogged with gadgets, medications, supplemental feeds and supposition of a divine role. Today the Honey Bee Renaissance is recreating simple and accessible methods to host honey bees on the farm and urban homestead for the benefits of pollination, food, medicine and the amazing connection to the living world. This workshop will cover what happens in the year of the bee, setting up homemade top bar hive designs and how to catch swarms. You can do it! Sam Comfort won six beehives in a poker game in 2002. He spent several years working in migratory pollination, queen bee rearing and honey production until deciding on a path of less-invasive, treatment-free, DIY methods. Anarchy Apiaries keeps hives, provides bees and teaches classes up and down the east coast. The mission is to bring the Means of Production back to the beekeeper and facilitate the sustainable bee network, because bees create Awareness.

Organic Seed v. Monsanto: The Lawsuit Challenging Patents on Seed Daniel Ravicher, Public Patent Foundation; Ira Wallace, Southern Exposure Seed Exchange Senate Suite

This session will discuss the lawsuit filed by 83 family farmers, seed businesses and organic agricultural organizations against Monsanto Company to challenge the chemical giant’s patents on genetically modified seed. The organic plaintiffs were forced to

sue preemptively to protect themselves from being accused of patent infringement should they ever become contaminated by Monsanto’s genetically modified seed, something Monsanto has done to others in the past. The suit is currently pending in federal court in New York. Daniel Ravicher is Executive Director of the Public Patent Foundation (PUBPAT) and a Lecturer in Law at Benjamin N. Cardozo School of Law. Labeled a modern day ‘Robin Hood’ by Science magazine, and awarded an Echoing Green Fellowship for social entrepreneurship, Professor Ravicher is a registered patent attorney who writes and speaks frequently on patent law and policy, including twice testifying as an invited witness before Congress on the topic of patent reform. PUBPAT represents the plaintiffs in Organic Seed v. Monsanto. Ira Wallace is on the board of Organic Seed Alliance and is a worker/owner of the cooperatively managed Southern Exposure Seed Exchange where she coordinates variety selection and seed grower contracts. Southern Exposure offers over 700 varieties of open-pollinated heirloom and organic seeds selected for flavor and regional adaptability. In addition, Ira is a member of Acorn Community which farms over 60 acres of certified organic land in Central Virginia, growing seeds, alliums and hay, and conducting variety trials for Southern Exposure.

FRI 1:15PM Integrating Renewable Energy into Your Sustainable Farm Plan Erik Gundacker, Scenic Valley Farms; Matt Steiman, Dickinson College Farm Room 104

Erik Gundacker will discuss the design, development and testing of a solar thermal high tunnel greenhouse at Scenic Valley Farms in Wisconsin. The technology has allowed the farm to extend the season for cold adverse produce such as tomatoes and bell peppers while reducing fossil fuel consumption. The session will also detail the company’s efforts to attract investor capital into rural areas by merging clean energy with high tunnel agriculture. Matt Steiman will add his experience at transitioning his farm towards renewable energy sources. Erik Gundacker is owner of Scenic Valley Farms in Readstown, WI and Rosemount, MN. They currently manage six high tunnel greenhouses that produce organically certified tomatoes, peppers, melons, strawberries, raspberries, blackberries and a variety of leafy green produce. He spearheaded the company’s efforts to design and develop specialized high tunnels, solar thermal heating and cooling systems, PC-based climate control systems, intercropping methods, practices that conserve soil and water resources and online marketing of produce. Matt Steiman is a career vegetable farmer, currently working as the assistant manager of the Dickinson College Farm in Cumberland County, Pennsylvania. Since 2003 Matt has been working to shift his farm’s energy consumption towards renewable energy sources. His hands-on experiences include farmer-installed solar electric, solar thermal, biodiesel and small scale anaerobic digestion systems. Matt enjoys teaching the nuts and bolts of renewable energy systems to farmers and students.

Holistic Management DecisionMaking for Novice & Experienced Farmers Byron Shelton, Landmark Diversified Room 105

Using the Holistic Management DecisionMaking process you will clarify managing issues such as who the decision makers are, what resources are available and what money is available. You will then develop your holistic goal or, by determining the quality of life you desire, what in general you will have to do to produce that quality of life and what future landscape you will have to create to sustain that quality of life. You will then test possible decisions and actions to assess whether they will move you toward your holistic goal. Byron Shelton owns Landmark Diversified based in Buena Vista, Colorado consisting of Landmark Harvest which produces and markets grass-finished, land-improving, beyond-organic beef; Landmark Management which leases and manages farms and ranches for healthy land and profits; and Landmark Decisions which provides facilitation and training in whole farm planning using Holistic Management™ Decision-making, Financial Planning, Ecosystem Processes Management, Grazing Planning, Biological Monitoring, Land Planning, and Policy Analysis and Development in family, business, agricultural and natural resource settings.

Building the Team You Need & Want: Filling Labor Needs on the Farm Daniel Salatin, Polyface Inc Room 106

Finding and keeping energetic team players on the farm can be a challenge, from family to interns to employees. Do you have the skills needed to be a good team captain? Learn what has helped Polyface Inc meet their needs for labor. For Daniel Salatin’s bio, see pg 13.

PCO Series: The Basics of Organic Certification: Why & How to Get Certified Mabell Rivas, PA Certified Organic Room 107

Getting organically certified can be a powerful business strategy, but you have to consider many factors to judge whether an organic strategy would achieve your personal and/or business goals. Then, if you decide to go for it, you have to comply with US regulations and possibly even additional regulations such as the Canadian, European or Japanese regulations, depending on which markets you target. The presenter will walk you through your decision process and provide a map for your journey from curiosity to certification. This presentation will prepare you to make the wisest possible decision about

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certification and then transition smoothly into doing business as a certified organic producer, processor or broker. Mabell Rivas has been involved in organic certification since 1998, including establishing and managing a Latin American office of a farmer-owned US organic certifier. In 2008 Mabell started working in the field of international logistics exporting food to South America and as an organic Certification Specialist making certification decisions on US organic farms, processing facilities and brokers. Mabell is currently Certification Director of Pennsylvania Certified Organic.

Solar Greenhouse Design: Lessons at Three Sisters Bioshelter Darrell Frey, Three Sisters Bioshelter Room 108

Darrell Frey, owner and manager of Three Sisters Farm will examine the bioshelter at Mercer County Pennsylvania’s Three Sisters Farm and will present lessons learned in how to design and build a productive passive and active solar greenhouse. This includes a look at solar heating, ventilation, back up systems and plans for renovating the building for further energy efficiency. Darrell Frey is the latest in a long line of gardeners and farmers, from both sides of his family tree. He is a sustainable design consultant, permaculture teacher and owner of Three Sisters Farm and Bioshelter. The five-acre plot of season extenders, gardens, uncultivated areas and pond is an ongoing research project in right livelihood and permaculture design.

Health Management Techniques to Reduce Build-Up of Antibiotic Resistance Jeff Mattocks, Fertrell Company; Susan Beal, PASA Room 109

Each year there are over 29 million pounds of antibiotics provided to livestock in sub-therapeutic doses with the goal of preventing illness and increasing the rate of production — this is in addition to therapeutic doses to treat illness. These vast quantities of antibiotics generate multiple issues: enhancing antibiotic resistant strains of bacteria that populate both human and animal populations, reactions in humans and other species who eat the meat, eggs and milk from these animals and questions about the humane issues of maintaining animals in conditions that require the use of antibiotics for management. Jeff Mattocks and Susan Beal will discuss the use of both therapeutic and nontherapeutic antibiotics. They will offer some viable options for prevention and treatment that do not involve antibiotic use. Jeff Mattocks of The Fertrell Company has been working with farm livestock and poultry since 1996. He has been actively involved with the feeding and management of organic and natural farm animals. He has gleaned methods of natural health care prevention and management tech-

niques from successful producers over the years. Susan Beal is a holistic veterinarian and PASA’s Agricultural Science Advisor with many years of experience in the field of animal health.

Talking to Legislators about Drilling in the Marcellus Region Erika Staaf, PennEnvironment Room 112

As Marcellus Shale gas drilling continues to hit communities across Pennsylvania, PennEnvironment is working to ensure that citizens and landowners, especially those impacted by shale gas development, are armed with information and skills necessary to protect themselves. At this session you will learn more about the Marcellus Shale issue as well as how to effectively engage with decision-makers and generate media coverage on this issue. You will also get the opportunity to meet more people working on these issues in other communities. Erika Staaf is the Clean Water Advocate for PennEnvironment and works to promote policies that protect and preserve Pennsylvania’s waterways. Erika joined PennEnvironment in 2009 and previously worked as an Environmental Advocate for Environment New Hampshire where she oversaw the group’s energy, clean air, clean water and environmental enforcement programs.

Providing Clean Water: Practices, Programs & Policy Ideas for Producers Kelly O’Neill, Chesapeake Bay Foundation; Kim Snell-Zarcone, PennFuture; Jon Winsten, Winrock International Room 202

Agriculture is crucially important to local streams and the Chesapeake Bay. New regulations require all farms, regardless of size, to take steps to protect waters with various programs offering financial support. This session will discuss new regulatory requirements facing farms, conservation practices that can help farmers be more profitable while providing cleaner water, opportunities to sell water quality credits and innovative and alternative policy ideas for improved water quality related to agriculture. Kelly O’Neill has worked at the Chesapeake Bay Foundation to strengthen Pennsylvania’s agricultural production and improve water quality since 2001. Originally a native of northeastern Pennsylvania where her family has farmed for over 150 years, she advocates for policies to protect water quality and help farmers to maintain soil and nutrients on the land. Kim Snell-Zarcone has been with PennFuture for ten years, focusing on agricultural and water quality issues. Kim works to ensure that farming operations do not negatively impact water resources, both locally and regionally. She also works to ensure that PA DEP and EPA are enforcing water quality requirements at farming operations. Kim also assists communities whose water quality is threatened by industrial scale agricultural operations. Dr. Jon Winsten is an Agricultural and Environmental

Economist focusing on issues of agriculture and the environment. His work includes market and policy mechanisms for the cost-effective control of agricultural nonpoint source pollution, the adoption of appropriate technology for improving environmental performance and farm profitability, as well as agri-environmental policy analysis and development. As a Program Officer for Winrock International, Dr. Winsten leads the Performance-based Environmental Policies for Agriculture Initiative and several other initiatives.

SNAP at Farmers Markets: Logistics, Partners & Evaluating Success Stacy Miller, Farmers Market Coalition; Megan McBride, Easton Farmers Market; Sandy Hopple, PA Dept of Agriculture; Cathy Buhrig, PA Dept of Public Welfare Room 203

Making a farmers market SNAP-accessible requires planning, logistics, partnership, outreach and a willingness to evaluate success. Whether you’re a market manager or a community organization looking to partner, learn more about elements of integrating SNAP/EBT into farmers markets, including program design, budgeting, implementation, policies, record keeping and promotion, as well as incentives to get new customers coming to the market for the first time. In this hands-on, interactive training, participants will learn from a diverse team of practitioners working at the state and local levels, and get tools and templates for local customization. Stacy Miller is the Executive Director of the Farmers Market Coalition, a 501(c)(3) membership organization devoted to strengthening farmers markets for the mutual benefit of farmers, consumers and communities. Stacy coauthored Real Food, Real Choice: Connecting SNAP Recipients with Farmers Markets, a report that continues to inform federal decision-making around the expansion of nutrition programs in farmers markets. Megan McBride is manager of the Easton Farmers Market and assistant manager for the Easton’s downtown revitalization program. The Easton Farmers Market has served as a successful economic development driver for the downtown and the establishment of an EBT program at the market has provided much needed access to fresh foods in a city deemed a food desert. Sandy Hopple has been working for the PA Department of Agriculture for nine years and has been administering the Farmers Market Nutrition Program for the past eight years. She has her MBA from Delaware Valley College in Food and Agribusiness. Cathy Buhrig is the division director of Pennsylvania’s Department of Public Welfare Bureau of Policy.

Mushroom Cultivation for the Home & for Small Local Markets Harvey Ussery, TheModernHomestead.us Room 204

This presentation is for anyone interested in using fungi for bioremediation projects, decomposition of woody wastes on the farm or homestead or edible and medicinal mushrooms for the table or niche markets. Harvey

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Ussery has grown mushrooms for home use for years and will describe cultivation techniques for edible species such as shiitake, stropharia and oyster mushrooms and medicinals such as reishi and turkey tail. Harvey Ussery and his wife Ellen, activists in the local foods movement in northern Virginia, produce all their own dressed poultry, eggs, fruits and vegetables year-round. Harvey maintains an extensive website, TheModernHomestead.US, and has for six years contributed frequently to Mother Earth News, Backyard Poultry and Countryside & Small Stock Journal. His book, The Small-Scale Poultry Flock, sets a new standard for holistic poultry husbandry.

GFN Series: Harvesting, Preparing & Preserving Wild Edibles & Medicinals Grace Lefever, Sonnewald Natural Foods Store; Faye Burtch, Burtch Body Work & Movement Room 205

Wild plants for food and medicine can be prepared and preserved in a variety of ways — from immediate use as teas, decoctions or food to preserving them for future use as tinctures, oils, salves and supplements. In this workshop you’ll learn the properties of different herbs and preparations, as well as see the first steps in different methods of preparation. Get inspired to use the available native plants that surround you for a more healthful life. Grace Lefever, a cherished elder, was ahead of her time as a homesteader and healthy food advocate. She started Sonnewald Natural Food Store on her farm in the corner of her husband’s shop. The store now carries a comprehensive variety of items including fresh organic produce, much of which is grown on premise. Faye Burtch uses wild plants for food and medicine as an integral part of her way of life. Her 1/2-acre plot in the center of town is landscaped with the plants she uses. Faye also runs her business, Burtch Bodywork and Movement, and is preparing her gardens for the upcoming Wild Plants for Food and Medicine: A Survival School.

Successful Tomato Growing Techniques: High Tunnel Heirlooms from Seed to Harvest Tom Murtha & Tricia Borneman, Blooming Glen Farm Room 207

Make the most of your protected growing space and raise this profitable crop. Pruning, trellising, irrigation, nutrient and disease management will be covered, with a focus on grafting. Grafting can result in increased vigor, fruit yield and resistance to soil-borne diseases. “Tongue approach grafting” will be discussed, a low-tech method used for four seasons at Blooming Glen Farm. Tom Murtha and Tricia Borneman of Blooming Glen Farm in Bucks County are entering their seventh season as an organically managed 30-acre diverse vegetable farm marketing to a 300-member CSA, three farmers markets and wholesale. They grow a large variety of field crops and devote the bulk of space in their greenhouses to intense tomato production. Before starting Blooming Glen Farm, Tom and Tricia worked for six years gaining experience on organic farms across the country.

Meat Curing 201: Prosciutto, Salami, Facilities & More Brooks Miller, North Mountain Pastures Room 208

The basics of meat curing are salt and patience. Brooks Miller will quickly cover these and then dive into the details of some more sophisticated techniques and necessary equipment. These will include fresh sausage, fermented and dried sausages (salami), drying rooms and conditions and some brief discussion on regulations for sale. This workshop is for farmers intending to process and sell their own pork products. Brooks Miller owns and operates North Mountain Pastures with his wife Anna. They raise and sell poultry, pork, beef and lamb direct through their CSA and to markets in Washington DC. They process pork into nitrate-free cured meats including prosciutto and salami. They are currently building a federally-inspected processing facility on their farm.

Soil Ecology & Self-Renewing Fertility Dave Jacke, Dynamics Ecological Design Room 206

How does the soil work as a whole ecosystem? How do healthy ecosystems create self-renewing fertility? These questions are becoming more important than ever as rising oil prices drive up conventional fertility costs. This session will suggest ways to build long term nutrient cycling and conservation systems as alternatives to importing nutrients from far away. Understanding soil ecology provides practical solution-directions for all true soil advocates and members of the soil food web. For Dave Jacke’s bio, see pg 13.

Raw or Pasteurized? Equipment, Regulations & Production Techniques Roman Stoltzfoos, Spring Wood Farm; Richard Rutherford, Agri-Service LLC; Steven Kurtz, PA Dept. of Agriculture Room 211

Dairy farms are finding much success in direct-to-consumer sales, including extra income from raw milk sales. What are the considerations for selling raw or pasteurized equipment? Hear about the differences in regulations, equipment and techniques to help you decide what direction is best for your farm. Roman Stoltzfoos has been farming sustainably and

organically for 30 years and grazing for 20 years. The farm has both electric and solar hot water systems for processing milk. They sell direct-to-consumer and supply milk to a co-op as well as to other businesses that process the milk into value-added products. Richard Rutherford comes from 18 years in the agriculture feed industry. At Agri-Service, Richard has been closely involved in processing plant projects up and down the east coast as well as projects further west. Richard is also involved in the manufacturing of Agri-Service’s Dairy Heritage line of small-scale processing equipment. Steven Kurtz is a Milk Program Specialist with the PA Dept. of Agriculture.

Pastured Poultry 101 Jim McLaughlin, Cornerstone Farm Ventures Executive Conference Suite

This session will be a fast paced, all-inclusive presentation of raising poultry on pasture. Topics that will be covered include purchasing chicks, brooding birds, comparison of various production models, nutrition, management, processing and marketing. Participants will also look at egg production, broiler production and turkey production. Jim McLaughlin is the owner of Cornerstone Farm Ventures which provides sales, service and consulting services to farmers. Jim is a past president of American Pastured Poultry Producers Association and has worked to support sustainable methods of agriculture. He has raised pastured poultry since 1995 and has spoken extensively on production and management of pastured poultry.

GFN Series: Radical Homemakers Shannon Hayes, PASA-bilities Plenary Main Speaker Presidents Hall 1

Radical Homemaking is a rapidly growing movement across the U.S. and Canada, where families and individuals are choosing to live by the governing tenets of ecological sustainability, social justice, family and community, often on a single income or less. They make up for a loss of income by reclaiming domestic skills that enable them to thrive without high earnings. The result is that these households are bringing about radical social change while enjoying greater freedom, deeper fulfillment, better food, less stress and more peace. This workshop will cover the basic history and theory behind radical homemaking and then delve briefly into the seven universal skills required in order to flourish in this lifestyle. For Shannon Hayes’ bio, see pg 1.

Playing the Biocontrol Trump Cards — Chemical-free Organic Growing Lloyd Traven, Peace Tree Farm Presidents Hall 2

The Holy Grail for all growers, farmers, CSAs, farm markets and retailers is to eliminate spray suits, masks and toxic chemicals.

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Lloyd Traven will show you how Peace Tree Farm does this and how this provides an opportunity to set yourself apart from the competition. Lloyd has worked tirelessly to eliminate all chemicals and has created an ‘ecology of competing organisms’ that results in sustainable and holistic control of pests, while controlling labor and input costs. Lloyd will take you from cutting to consumer and show you how it can be done and how it works, why you need to be doing this, who can help you and what it can do for you and your customers. Predators, banker plants and the relationships among the Biological Control Agents are covered, as well as steps you can take to start your own program. Lloyd Traven is the owner and operator of Peace Tree Farm in Bucks County, Pennsylvania. Lloyd is known for his commitment to using advanced technology combined with sustainable and organic growing techniques to produce the highest quality plants. Along with his wife Candy, Lloyd has grown Peace Tree Farm from ‘the little greenhouses up on the hill’ to an established and respected operation among international horticulture.

How to Start a Staple Food Facility: Challenges, Costs & Lessons Learned Michelle Ajamian & Brandon Jaeger, Shagbark Seed & Mill Co Senate Suite

Michelle Ajamian and Brandon Jaeger will tell the story of building a mission based business to address food security, rural decline and the development of low nutrition staple crop varieties by global agribusiness. Participants will learn about building a regional network around the staple foods value chain; how to draw in experts who can help with design, marketing and overall strategy; and how to address access issues for low income community members. Michelle Ajamian and Brandon Jaeger are founders of the Appalachian Staple Foods Collaborative (ASFC) and Shagbark Seed & Mill Co., a start-up prototype regional mill and bean conditioning plant. ASFC launched in 2008 and the mill opened in southeastern Ohio in 2010. Michelle serves as ASFC’s Executive Director, overseeing the development of a regional and national network to launch and support regional scale staple food production processing, marketing and distribution systems. Brandon has a B.S. in Regional Planning and five years of experience in organic farming.

heritage grains — whether you grow them yourself or have a local source. Mary-Howell and Klaas Martens farm in Penn Yan, New York. They raise 1400 acres of certified organic field crops, pigs and replacement heifers and have been certified since 1993. They also own and operate Lakeview Organic Grain, an organic animal feed and seed operation that serves farmers throughout the Northeast. Mary-Howell Martens currently is on the USDA Advisory Committee for 21st Century Agriculture and Agricultural Biotechnology, and Klaas Martens is on the Board of Directors of the Organic Farming Research Foundation.

Integrated, Organic High Tunnel Bramble & Vegetable Production

GFN Series: Baking with Heritage Grains Mary-Howell Martens, Lakeview Organic Grain Room 104

See a hands on demonstration of baking with

John Tooker is an Assistant Professor and Extension Specialist in the Department of Entomology. Beth Gugino’s extension and research program at Penn State focuses on the developing integrated management strategies for important and emerging diseases of the primary vegetable crops grown Pennsylvania as well as providing statewide leadership in the area of vegetable pathology by working with stakeholders to diagnosis disease problems and identify appropriate management strategies.

Erik Gundacker, Scenic Valley Farms Room 105

Erik Gundacker will relate methods his farm has developed to efficiently use available space in high tunnels. The talk will explore strategies for trellising tomatoes, blackberries, raspberries and melons. The session will also look at intercropping efforts undertaken by Scenic Valley Farms that rotate plants in and out of the high tunnel depending on the time of year and production levels. Other topics discussed include criteria for selecting a high tunnel and ways to prepare the site. For Erik Gundacker’s bio, see pg 14.

Managing Biological Capital Through Holistic Management Grazing Planning Byron Shelton, Landmark Diversified Room 106

This session will focus on understanding how plants grow and when they should be grazed for maximum production of forage, organic matter and soil life. Timing grazing to plant regrowth rates is the fundamental concept that should be underlying any grazing plan. Participants will discuss how the holistic grazing plan allows you to manage grazing, animal impact and recovery periods for improvement of your biological capital. For Byron Shelton’s bio, see pg 14.

PCO Series: Increasing Crop Species & Genetic Diversity for Higher Yield, Fewer Pests & Less Disease John Tooker & Beth Gugino, Penn State University Room 107

FRI 4:10PM

production, particularly for vegetables and field and forage crops, of planting fields with higher levels of genotypic diversity. They will also provide examples of production and pest management benefits to be derived from planting diverse cultivar mixtures.

Ecological research is increasingly demonstrating the value of genetic diversity for ecosystem function. Genotypically diverse plantings can improve and/or stabilize plant productivity, often via improved diseaseand insect-pest control. John Tooker and Beth Gugino will discuss the value for crop

Going Underground: Mycotechnology to Regenerate the Land, Improve Ecosystem Health & Increase Productivity Melissa Miles, Permanent Future Institute & Eastern PA Permaculture Guild Room 108

This workshop will provide attendees with information about the exciting and newly emerging field of Mycotechnology (brought to the fore by the work of mycologist & permaculturist Paul Stamets), which includes: ‘Mycofiltration’ as a means of filtering potentially harmful bacteria from run-off laden manure, ‘Mycoremediation’ as a tool for removing heavy metals, pesticide residue and other pollutants from the soil, ‘Mycogardening/farming’, ‘Mycoforestry’ and the potential for ‘Mycopesticides’ to transform the face of modern agriculture. Successful projects utilizing some of these techniques will be featured, including one project recently implemented on a site located in southeastern Pennsylvania. Melissa Miles is an Environmental Biologist/Conservation Planner; a Permaculture Designer/Teacher; a sustainability and regenerative design consultant, ecological restoration practitioner and urban farmer. Melissa serves as the Organizer of the Eastern Pennsylvania Permaculture Guild and is the Director of The Permanent Futures Institute at Two Miles Micro-Farm, a peri-urban, micro-farm and sustainability training center located in Montgomery County, Pennsylvania.

Emerging Issues in Food Safety Regulation: The Food Safety Modernization Act in Practice Steve Warshawer, NSAC; George DeVault, Pheasant Hill Farm; Brian Snyder, PASA Room 109

The long battle over national food safety legislation is now over, but the implementation phase has yet to begin. The FDA has promised to deliver proposed regulations for public comment early this year. Hear from two activists who have worked in the trenches

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throughout this process, and a farmer who will give his perspective from the field, as they discuss what’s really at stake in delivering wholesome and safe food to a public as hungry for reliable information as they are for good nutrition. Since the late 1970s, Steve Warshawer has worked all along the supply chain from field to fork. He operates Beneficial Farm CSA and Mesa Top Farm, a diverse farm and ranch with pasture-based raw milk dairy, laying hens and market garden. He works for NSAC and NGFN (Wallace Center) on food safety issues, advocating for cooperative approaches to on-farm capacity building. As a farm journalist, George DeVault has covered food safety issues for 35 years. He has been an organic vegetable farmer in Lehigh County since 1984. Brian Snyder is the Executive Director of PASA and has spent much of his time working on food safety issues in the last few years.

Q&A Brian Halweil, Friday Keynoter Room 112

Join Brian Halweil to discuss topics covered in his Keynote Address, learn more about his work and ask all those burning questions. For Brian Halweil’s bio, see pg 1.

How to Build a Rain-Powered, Year-Round Irrigation System Homer Walden, Sunnyside Farm Room 202

Homer Walden has hand watered, used drip tape, dug trenches for water pipes, installed freeze proof taps, set up 80 rain barrels around his hoophouse and made multiple trips to the supply house for the parts no one mentioned he would need... and now, finally, has an irrigation system that works. Learn about this rain-supplied irrigation system and take home some ideas on how to start using rain water for your farm or garden. Homer Walden was trained as an experimental model maker and a precision sheet metal mechanic. Homer has also trained or apprenticed in many areas: woodworking, concrete, plumbing, electrical work, welding...and more. What started with wanting a better tasting chicken has expanded to full time employment as a tractorless farmer, determined to make a profit. Sunnyside Farm is proud to be Food Alliance certified.

Farming on Leased Land: Pros, Cons & Real Life Lessons Chris Henwood & TJ Costa, Turning Roots Farm & CSA; Laura Siena, Lundale Farm, Inc Room 203

This panel session will explore the opportunities and challenges of farming on leased land, presenting both farmer and landowner perspectives. Presenters will establish the overall market opportunity for leasing, describe the selection process for farmers and explain personal experiences of the

decision-making process and their progress. Laura Siena is Board President of Lundale Farm, Inc., a new not-for-profit corporation with a mission of modeling the active agricultural use of land under conservation easement and providing educational opportunities for farmers and others. Lundale Farm, Inc. is working to create a multienterprise farming community at its home in northern Chester County. Chris Henwood & TJ Costa operate Turning Roots Farm, an organic and biodynamic family farm located on two properties in Chester County, Pennsylvania. They grow a wide variety of vegetables, raise a flock of laying hens and care for thousands of honeybees. They sell produce at farmers markets, a farm stand and through their CSA. They also have a growing education program designed to connect people more deeply with their food and the natural world.

Choosing the Right Poultry to Meet Your Goals & Fit Your Farm Jeannette Beranger, American Livestock Breeds Conservancy Room 204

It’s not just about the chickens! Learn about the exciting possibilities of meat and egg production with heritage chickens as well as alternative species of heritage fowl including ducks, geese and turkeys. Learn how heritage fowl offer an exciting array of products and are excellent multi-taskers that can generate multiple income streams through their products and services. Jeannette Beranger is the Research & Program Manager for American Livestock Breeds Conservancy (ALBC). She came to ALBC with 20+ years experience working with animals and uses the knowledge to plan and implement ALBC breed conservation programs in the office and out in the field. At home she puts her knowledge in practice with her family by maintaining a heritage breeds farm with a focus on rare breed chickens & horses.

Value-Added Dairy Series: Affinage: The Practical Art of Aging Cheese Peter Dixon, Dairy Foods Consulting Room 205

This session will introduce participants to the important part of cheesemaking that involves crafting natural cheese rinds. This complex subject will encompass selecting the proper environments, ingredients and techniques to turn young cheeses in to distinctive looking and tasting cheeses. The major groups of cheeses will be looked at so that participants can create natural-rinded Blue, hard crust, bloomy, washed and smearripened cheeses. Peter Dixon is a dairy foods consultant and cheesemaker from Westminster, Vermont. In the 1980s he made soft-ripened type cheeses in his family’s Guilford Cheese Company after training with traditional French cheesemakers. He has Bachelors and Masters degrees in Animal and Food Sciences from the University of Vermont where he did his thesis on “The Effect of Seasonal Milk Production on Farmstead Cheddar Cheese Composition and Quality.” Currently, he acts as a consultant to Consider Bardwell Farm and other clients.

5 Principles of Web Marketing for Farmers Simon Huntley, Small Farm Central Room 206

Web marketing is extremely important for a direct-marketing farm, but you only have so much time and money to spend. Simon Huntley presents five principles he has developed in his experience working with hundreds of farmers across the country. Topics ranging from basic design & development to search engine optimization will be discussed. This is a farmer-centered approach to web marketing that is not always chasing after the latest and greatest technology — these are tips that work. Simon Huntley grew up on a small farm in southwestern Pennsylvania before pursuing a degree in Information Sciences & Technology at Penn State University. After college, Simon helped a western Colorado fruit farmer expand his operation to include vegetable production and a CSA program. While at the farm, Simon used his education in information technology to develop a highly interactive website for the CSA. After leaving the farm in 2006, Simon started Small Farm Central with a core group of 10 farmers from across the country. Small Farm Central has since grown to serve more than 400 farmers across the U.S. and Canada.

Managing Fertility: Ways to Build & Maintain Soil Health Thomas Björkman, Cornell University Room 207

Vegetable production can be hard on your soil. This workshop will cover some practical soil biology and things you can do to make the biology work for you more often. Thomas Björkman will cover ways that crop rotations, cover crops, tillage and other familiar practices can help or harm your soil health. This workshop will be targeted at growers who have not had time to deplete their soil, and would like to know how to avoid that happening. Thomas Björkman is on the Horticulture faculty at Cornell. He is a plant physiologist with a particular interest in the function of plant roots. This interest has led him to study the way that cover crops improve soil health and how that benefits crop roots. He is working with colleagues to integrate cover crops into effective vegetable production systems.

10 Things to Think about When Getting Started in Market Farming Chris Blanchard, Rock Springs Farm Room 208

Getting started in market farming means more than just growing vegetables. It means taking on the responsibilities of owning a business, managing markets, grappling with philosophies and managing a labor force. Join Rock Spring Farm’s Chris Blanchard for a look at ten things to think about as you pre-

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pare the ground for starting your market farm, or as you seek to expand your market farm into a significant income-generator for yourself and your family. Chris Blanchard owns and operates Rock Spring Farm, with fifteen acres of vegetables, herbs and greenhouse production north of Decorah, Iowa, selling a wide variety of vegetables and herbs through a 200-member CSA, food stores and a farmers market since 1999. He also co-directs the MOSES Organic Farming Conference.

Value-Added Dairy Series: Farmstead Ice Cream Tom & Donna Perry, Perrydell Farm Room 211

If you want to add a value-added product to your life, ice cream is an easy, rather inexpensive way to go. Find out what it takes to make your own ice cream mix, or what to do if making it is not an option. Find out what you need to get started in making your own ice cream, from where to take classes, what equipment you will need, where to get ingredients and more. Learn how they managed to get from “cows to cones.” Tom and Donna Perry are part of a third generation dairy farm in York, Pennsylvania. Their farm has been bottling its own milk and selling it in their on-farm retail store since 1963. They started making their own ice cream a little over two years ago when the price of surplus milk dropped to less than $1 a gallon.

Community Organizing: Training & Tools for Winning Campaigns Charlie Kratovil, Food & Water Watch Room 218

Whether it relates to issues of government farm policy or corporate control of natural resources, participants will learn the basics of direct advocacy and grassroots organizing for social change. Participants can be involved in a local campaign already or looking to start one. The workshop will focus on how to set goals, identify targets and develop effective strategies and tactics for a winning campaign.

and Forks Farm Market in Columbia County, Pennsylvania. They raise 100% grassfed beef and lamb, woodlot pork, pastured poultry, turkeys and free range layers on about 150 acres of grass and forest land. They sell their products through custom orders, wholesale orders, farmers markets, buying clubs and their own on-farm market. John is a consulting forester and is especially interested in utilizing their mix of pasture and woods with their animals. For Brooks Miller’s bio, see pg 16. For Daniel Salatin’s bio, see pg 13.

Charlie Kratovil is an organizer at Food & Water Watch, a national non-profit consumer advocacy group working to ensure the food, water and fish we consume is safe, accessible and sustainable. Charlie worked on successful campaigns to prevent fracking in the Delaware River Basin, and to stop the sale of a public water system serving five communities in Mercer County, New Jersey. He now works on campaigns opposing fracking and promoting fair food policy.

Trash to Treasure: Bioconversion of Organic “Wastes” to Resource

On- and Off-Farm Butchery John Hopkins, Forks Farm; Brooks Miller, North Mountain Pastures; Daniel Salatin, Polyface Inc Executive Conference Suites

Tackle the topic of butchering with three experienced farmers. Meat processing is often the bottle neck for farmers, which can be helped by streamlining the process and good communication with your butcher. Learn how each farm works with a local butcher to get the cuts they need, and what they’ve found they can manage on-farm. You’ll learn skills and tips that will help you get the best finished product out of your animals.

Harvey Ussery, TheModernHomestead.us Senate Suite

This presentation, for everyone concerned about resource use and pollution, suggests that the challenges of organic wastes should be met, not as a disposal problem, but as a resource opportunity. The solution is nature’s own: bioconversion of organic residues by decomposer organisms. Options at the institutional and municipal levels will be described, as well as opportunities in the backyard, including cultivation of decomposers such as earthworms and soldier grubs for both soil fertility and high-protein livestock feeds. For Harvey Ussery’s bio, please see pg 16.

John Hopkins and his wife Todd run Forks Farm, LLC

Conference CDs, DVDs and MP3s are available! Farming for the Future Keynotes and Workshops are audio recorded courtesy of: Cocalico Audio • 187 East Church Street • Stevens, PA 17578 • Phone: (717) 336-4179 Cocalico offers nearly all conference workshops and pre-conference programs on 80-minute audio CDs and MP3s. Not all recordings will be available in MP3 format until after the conference. Not all programming is recorded. A select number of workshops are also offered on DVD. To purchase CDs or DVDs, please see the order form in your registration folder or stop by the Cocalico booth next to the PASA Conference Registration Desk. After the Conference, you may contact Cocalico to place additional orders.

Saturday WORKSHOPS AT A GLANCE SAT 8:30AM Let the Animals Do Your Pasture Improvement: Integrating Cows & Chickens for Improved Soils & Grass Roman Stoltzfoos Room 104 High Tunnel Crop Management, Automation & Marketing Erik Gundacker Room 105 Monitoring Biological Capital to Assess Your Management Byron Shelton Room 106 PCO Series: Organic Marketing Panel Discussion Randy Morris; Mary-Howell Martens Room 107 Biodegradable Mulch: Does it Work? Farmers’ Tips & Experiences Eric Vander Hyde; Mike Scheidel Room 108 Farm Bill 2012 & You: Advocating for a Sustainable & Organic Future Melissa Hornaday; Martha Noble Room 109 Marcellus Citizen Stewardship Project: Building Skills in Visual Assessment & Advocacy to Protect Your Community Veronica Coptis & Krissy Kasserman Room 112 Value-Added Dairy Series: Cheese Aging Caves, Rooms & Cellars Peter Dixon Room 204 Capturing & Organizing Data for Organic Certification, GAPs Compliance & Other Endeavors Chris Blanchard Room 205 Where’s the Profit? Collecting & Assessing Farm Numbers to Meet Financial Goals, Set Prices & Balance Your Product Mix Jody Padgham Room 206

Designing a Sustainable Fruit Production System on Your Diversified Farm Lou Lego Room 207 Introduction to Small Grain Production Nigel Tudor Room 208 Comparing Humans, Animals & Fossil Fuel as Resources for Vegetable Production Kenneth Mulder Executive Conference Suite Creating an Urban Food Forest Juliette Jones; Phil Forsyth Presidents Hall 1 Innovative, Low-Tech Solutions for the Integrated Animal & Vegetable Farm Homer Walden & Dru Peters Presidents Hall 2

PCO Series: Materials Used in Organic Production & Processing Johanna Mirenda; Orin Moyer Room 107 Efficient Human-Powered Vegetable Production Kenneth Mulder Room 108 Building Capacity & the Voice for a Stronger Sustainable Agriculture Movement Brian Halweil; Steve Warshawer; Scott Exo; Stacy Miller Room 109 Marcellus Shale Legal Issues for Landowners Ross Pifer Room 202 Value-Added Dairy Series: Farmstead Yogurt Clare Seibert Room 203

GFN Series: The Small-Scale Poultry Flock: Holistic Poultry Husbandry for the Productive, Integrated Homestead Harvey Ussery Presidents Hall 3

Holistic Management Decision-Making for Novice & Experienced Farmers (Repeat) Byron Shelton Room 204

GFN Series: Small-Scale Seed Saving for the Home & Farm Tim Mountz Presidents Hall 4

Feed Grade Grain Production & Marketing Mary-Howell & Klaas Martens Room 205

5 Principles of Web Marketing for Farmers (Repeat) Simon Huntley Senate Suite

Scaling Up to Fill the Plate: Sizing Your Vegetable Operation Chris Blanchard Room 206

SAT 1:30PM Weeds! Creative & Healthful Additions to Your CSA Box or Market Stand Grace Lefever; Faye Burtch Room 104 Using (Not Abusing!) Interns: Training Future Farmers while Balancing the Needs of a Working Farm Tom Murtha & Tricia Borneman Room 105 Advanced Seed Saving for Added Farm Profit Tim Mountz Room 106

Going Bio-Extensive — Soil Building & Weed Control Anne & Eric Nordell Presidents Hall 2 Chickens in the Garden: Using a Garden Flock for Tillage, Insect Control & Making Compost Harvey Ussery Presidents Hall 3 GFN Series: Home Orchard Basics, Part 1 Michael Phillips Presidents Hall 4 Harnessing NRCS Funds to Support Conservation Projects on the Farm: Dickinson College Farm’s IPM Project Jenn Halpin & Scott Hoffman; Chad Cherefko Senate Suite SAT 3:10PM Cut Flowers That Sell — & Last! Production, Pricing & Marketing Melanie DeVault Room 104 Treatment-Free Honey Bee Stewardship Sam Comfort Room 105

Farmer to Farmer: Making Farming Sustainable by Partnering Across the World Spencer & Mara Welton; Cletus Nwakpu Room 204 Planning Your Plantings: Seeding Schedules for an Abundant CSA Harvest Dave Ruggiero Room 205 Self-Sustaining Farming Mark Kimball Room 206 Plant Doctor: Diagnosing Pest & Disease Problems in Crops & Vegetables Beth Gugino & Shelby Fleischer Room 207 Incorporating Pollinator Habitat into Orchards & Farms Jolie Goldenetz-Dollar; Dave Biddinger Room 208 Woodlot Pork: Using Pigs in the Woods to Develop Silvopasture John Hopkins Executive Conference Suite

Year-Round Market Gardening in a Solar & Wood Heated Bioshelter Darrell Frey Room 106

Gardening Like the Forest, Part 2: The Ecology of Healthy Food Production Social Structure Dave Jacke Presidents Hall 1

PCO Series: Organic Livestock Production & the NOP Pasture Rule Lee Rinehart; Forrest Stricker Room 107

Plant Secondary Metabolites: The Holy Grail of Plant & Animal Medicine Jerry Brunetti Presidents Hall 2

Practical Dairy Cattle Nutrition Dr. Robert Patton Room 108

Plant Doctor: Diagnosing Problems in High Tunnels Mike Orzolek & Elsa Sánchez Presidents Hall 3

Monitoring Water Quality in the Marcellus Region Julie Vastine Room 109

GFN Series: Home Orchard Basics, Part 2 Michael Phillips Presidents Hall 4

Essex Farm Story Mark Kimball Executive Conference Suite

Marketing Farmstead Cheeses: Perspectives from Philadelphia to DC Melanie Dietrich Cochran; Susan Miller Room 112

Pick-Your-Own Vegetable Marketing: An Organic Farm’s Strategy for Reducing Labor Costs & Increasing Revenue Randy Morris Senate Suite

Gardening Like the Forest, Part 1: Home-Scale Ecological Food Production Dave Jacke Presidents Hall 1

GFN Series: The Marvelous Wild Mushrooms of Pennsylvania Bill Russell Room 203

Grow Food Where You Live: Micro-Farms & How They Work Tania Slawecki; Chris Uhl; Warren Leitzel; Thom Marti Room 207 GFN Series: How to Salt & Dry Your Favorite Meats at Home the (Mostly) Traditional Way Brooks Miller Room 208

Workshops

SATURDAY

SAT 8:30AM Let the Animals Do Your Pasture Improvement: Integrating Cows & Chickens for Improved Soils & Grass Roman Stoltzfoos, Spring Wood Farm Room 104

Animals can be managed to create the pasture and soil you dream to have. Hear from Roman Stoltzfoos, a PA dairy farmer, how he has harnessed the natural skills of his animals to do his pasture improvement for him. For Roman Stoltzfoos’ bio, see pg 16.

High Tunnel Crop Management, Automation & Marketing Erik Gundacker, Scenic Valley Farms Room 105

Erik Gundacker will provide an overview of how growers can manage a variety of crops within a single high tunnel. One of the key discoveries Erik has made since beginning his work with high tunnels is that higher levels of automation boost yields, manage risk and reduce labor requirements. The talk will provide an overview of his farm’s transition from manually controlled to near fully automated high tunnels. Time will also be given to methods of marketing high tunnel grown produce. For Erik Gundacker’s bio, see pg 14.

Monitoring Biological Capital to Assess Your Management Byron Shelton, Landmark Diversified Room 106

Using Holistic Management Biological Monitoring you will learn to assess biological capital changes through focusing on the ecosystem processes. These ecosystem processes include the water cycle, the mineral cycle, energy flow and community dynamics (plant and animal communities). The brittleness concept and scale will be discussed and its effect on the use of tools such as technology, fire, rest, grazing, animal impact and the use of other small living organisms. The importance and basics of daily and annual monitoring of the ecosystem processes will be discussed. For Byron Shelton’s bio, see pg 14.

PCO Series: Organic Marketing Panel Discussion Randy Morris, Morris Farm; Mary-Howell Martens, Lakeview Organic Grain Room 107

Randy Morris and Mary-Howell Martens will facilitate a discussion and answer questions

on organic marketing. Topics such as market trends, strategies and the future of organics in the marketplace will be discussed. Come prepared with questions; this session is an opportunity to obtain in-depth knowledge on marketing options. Randy Morris of Morris Farm has been a certified Organic vegetable grower since 1994 who also works a day job. Morris Farm migrated to a Pick-Your-Own operation to eliminate the high cost and time associated with picking, sorting, washing, boxing, storing, hauling and marketing organic vegetables. For Mary-Howell Martens’ bio, see pg 17.

Biodegradable Mulch: Does it Work? Farmers’ Tips & Experiences Eric Vander Hyde, Barefoot Gardens; Mike Scheidel, Little Peace Farm Room 108

No one likes pulling up black plastic mulch in the fall, but can it be avoided? It costs on average $25–100 an acre for labor and disposal, not to mention 100 lbs per acre of a non-renewable resource. Yet, it plays an important role on the farm — mulch keeps the weeds down and warms up the soil, which results in earlier (and more) tomatoes, peppers, eggplants and other heat loving veggies. Two farmers who have tested biodegradable films as an alternative will share what they learned — what works, what doesn’t and tips for success. Eric Vander Hyde and his wife Linda have worked for over four years to create a collection of gardens, forming a small circle of mini-ecosystems complementing each other (croplands, riparian zones, permanent pasture & forest) that will support their family, animals and community. Their farm started out small and continues to develop slowly and with patience. Barefoot Gardens is dedicated to quality and the concept of the farm as a living organism. Michael Scheidel owns Little Peace Farm in Schuylkill County, Pennsylvania, which is a small sustainable family farm where he grows chemical free vegetables, flowers and herbs. The farm produce is offered to CSA members, local restaurants and sold at two farm markets. Michael has primarily relied on straw mulch for weed control but has recently begun cover and smother cropping as well. Experimenting with biodegradable mulch during the 2011 season, Michael has practical experience to share with those interested in using Bio-tello or Eco-1.

Melissa Hornaday works in Michigan and Ohio to ensure that organic family farmers and other diverse stakeholders actively participate in shaping Federal Agriculture Policy. Before working with Organic Farmers Research Foundation, Melissa managed a four season certified organic farm in Michigan. She is a founder and board member of a growing sustainable farmers’ cooperative. Martha Noble, Senior Policy Associate with the National Sustainable Agriculture Coalition, has worked on three Farm Bills. She is on the Clean Water Network’s Board of Directors and served on the U.S. EPA’s Farm, Ranch and Rural Communities Advisory Committee.

Marcellus Citizen Stewardship Project: Building Skills in Visual Assessment & Advocacy to Protect Your Community Veronica Coptis & Krissy Kasserman, Mountain Watershed Association Room 112

The Marcellus Citizen Stewardship Project developed to empower citizens to take steps to protect their environment and communities from the impact of extracting Marcellus shale in Pennsylvania. At this session participants will gain knowledge and skills in visual assessment, reporting pollution incidents and protecting their private water supplies. The workshop will also focus on how individuals can advocate for better protection using the skills provided through the Marcellus Citizen Stewardship Project. Veronica Coptis is a Community Organizer with Mountain Watershed Association (MWA) in Fayette County. Before starting with MWA, she served as an AmeriCorps volunteer with the Center for Coalfield Justice in Washington, Pennsylvania, where she now serves on the Board of Directors. Growing up in Greene County, a hot spot for fossil fuel extraction, Veronica has always been passionate about protecting the environment and sustainable living. Krissy Kasserman is Mountain Watershed Association’s Youghiogheny Riverkeeper and Assistant Executive Director. She has been with MWA for five years with previous experience in environmental education and advocacy in northern West Virginia. Krissy currently serves on the boards of the Center for Coalfield Justice and the West Virginia Rivers Coalition.

Value-Added Dairy Series: Cheese Aging Caves, Rooms & Cellars Farm Bill 2012 & You: Advocating for a Sustainable & Organic Future

Peter Dixon, Dairy Foods Consulting Room 204

Melissa Hornaday, Organic Farmers Research Foundation; Martha Noble, National Sustainable Agriculture Coalition Room 109

This session will help participants get started or make improvements with their Hazard Analysis & Critical Control Points (HACCP) programs for making, aging and distributing cheese. HACCP is a process-oriented approach to food safety and is a necessary tool for cheesemakers to use in limiting the risk of hazards that can contaminate their products. The end result of operating a HACCP program is that the operators will improve their businesses by improving the safety and quality of their cheeses.

This interactive workshop will provide an update on how sustainable and organic farming is faring in the Farm Bill. The workshop leaders will then join with the workshop participants in identifying ways for sustainable and organic farmers, their customers and others to be effective and active advocates for Farm Bill resources for sustainable and organic farm and food systems.

For Peter Dixon’s bio, see pg 18.

Workshops

SATURDAY

Capturing & Organizing Data for Organic Certification, GAPs Compliance & Other Endeavors Chris Blanchard, Rock Springs Farm Room 205

Paperwork can be the bane of the certifiedorganic, GAPs-audited and financially-aware farmer. Learn how to capture information, get on top of your paperwork and wow your inspector, auditor or banker. Rock Spring Farm’s Chris Blanchard will provide an overview of the basic techniques he and his crew use to gather information and keep it organized for easy access with a minimum of effort. For Chris Blanchard’s bio, please see pg 19.

Where’s the Profit? Collecting & Assessing Farm Numbers to Meet Financial Goals, Set Prices & Balance Your Product Mix Jody Padgham, APPPA & MOSES Room 206

Collecting and assessing numbers by individual farm enterprises will help you meet your financial goals, set prices and balance your product mix. Learn what to track, how to track it and how to juggle the numbers to give you useful information for informed decision making. Jody Padgham will also look at partial budgeting, helpful in comparing marketing venues or production changes. Jody Padgham, editor of the new book Fearless Farm Finances, is full of number crunching tips! Jody owns and manages a 60-acre grass-based farm in central Wisconsin where she raises organic broilers and turkeys as well as sheep. She is the financial manager at the Midwest Organic and Sustainable Education Service. She has also been the coordinator of the American Pastured Poultry Producers Association for the past several years.

Designing a Sustainable Fruit Production System on Your Diversified Farm Lou Lego, Elderberry Pond Farm Room 207

Lou Lego will describe the importance of fruit trees on diversified farms. Properly designed and maintained orchards provide more than just a full season of delicious fruit. They provide habitat for bees, beneficial insects and micro-organisms; shade and wind break; feed for pastured animals and even perfect wood for smoking meats. Proper design will be discussed including varietal selection, location of trees, orchard floor management and innovative approaches to minimize or eliminate spraying for insects and disease. Lou Lego and his wife Merby have been farming at Elderberry Pond for 30 years. The farm is certified organic with 35 acres of orchards, small fruits, vegetables and pastures. They sell their products through their country store, at farmers markets and through a fine dining restaurant

located on the farm. The mission of the farm is to promote a local sustainable food system. They do this by producing an extraordinary variety of fruits, vegetables and fresh, cured and smoked meats on the farm.

Introduction to Small Grain Production Nigel Tudor, Weatherbury Farm Room 208

From seed to flour, discover how organic small grain production and processing work. Topics covered will be: soil preparation, planting, nutrient management, harvesting, equipment for different scales, small grain varieties and processing into a finished product. Nigel Tudor works with his family at Weatherbury Farm in southwestern Pennsylvania. The farm produces grassfed beef, grassfed lamb and certified organic grains & flours as well as hosting farm vacations. Nigel trained as a blacksmith in Germany and uses his metalworking skills to repair and build farm equipment.

Comparing Humans, Animals & Fossil Fuel as Resources for Vegetable Production Kenneth Mulder, Green Mountain College Executive Conference Suite

Dwindling access to fossil fuels and climate change will require farmers to reduce their reliance on petroleum and other fossil fuels. This session will start with an overview of the challenges of reducing fossil fuel consumption in agriculture. Kenneth Mulder will then present Green Mountain College’s Long-Term Ecological Assessment of Farming Systems research project which compares the energy, land and labor costs of human-, tractor- and animal-powered vegetable production. Kenneth Mulder is Farm Manager and Research Associate at Green Mountain College in Poultney, Vermont where he works with the students to manage a diverse human- and animal-powered farm. He has been growing vegetables with human and animal power for 10 years. He is also an ecological economist active in researching fossilfuel-free farming techniques.

Creating an Urban Food Forest Juliette Jones, Pittsburgh Permaculture; Phil Forsyth, Philadelphia Orchard Project Presidents Hall 1

In this workshop, you will hear about urban food forests in Pittsburgh and Philadelphia. Learn the steps to completing a successful project from access, analysis, preparation, design, selection and installation. Presenters will discuss urban design considerations including soil remediation, useful “weeds,” community relations and invasive species. Learn from the challenges and successes of projects from across the state. This session is great for both beginning designers and

those who already have some background in permaculture. Juliette Jones studied sustainable agriculture and permaculture design at Slippery Rock University. She has worked with permaculture experts Dave Jacke and Darrell Frey teaching courses on Edible Forest Gardening and Permaculture Design. She is currently teaching the Growing Sustainably Lab for Chatham University’s Food Studies program. Notable design experience includes design and installation of Pittsburgh’s first food forest in Hazelwood, demonstration gardens for Phipps Conservatory and an edible garden for the Children’s Museum of Pittsburgh. Phil Forsyth is a garden designer, permaculturist and urban farmer. He currently serves as Orchard Director of the Philadelphia Orchard Project (phillyorchards.org), a non-profit that has planted 27 community orchards in the city since 2007. Phil also operates Forsyth Gardens (forsythgardens.com), a landscape design business that specializes in edible and ecological gardens. Phil writes about urban food growing at phigblog.com.

Innovative, Low-Tech Solutions for the Integrated Animal & Vegetable Farm Homer Walden & Dru Peters, Sunnyside Farm Presidents Hall 2

Sunnyside Farm began with the dream of better chicken. Hear from Homer Walden and his wife Dru Peters how the farm now grows pasture-raised, intensively grazed chicken, eggs, turkey, beef, pork, open pollinated heirloom vegetables, bees, ducks, geese and the occasional flower. They’ll discuss how they’ve developed tools, techniques and systems to work with their farm to increase production. Dru Peters, the farmer’s wife to Homer Walden of Sunnyside Farm, is a refugee from a corporate cubicle. Dru has worked as an editor in textbook publishing and in sales and marketing. Read the daily blog, sunnysidedru.com, to keep up to date with Sunnyside Farm. Sunnyside Farm is proud to be Food Alliance certified. For Homer Walden’s bio, see pg 18.

GFN Series: The Small-Scale Poultry Flock: Holistic Poultry Husbandry for the Productive, Integrated Homestead Harvey Ussery, TheModernHomestead.us Presidents Hall 3

This presentation for the experienced keeper of poultry or ambitious beginner describes a whole-systems husbandry using the mixed home flock for garden tillage, natural insect control and making compost. It discusses both starting chicks in a brooder and doing so using “broody” hens, and ways to provide the flock more natural, home grown feeds, reducing dependence on purchased feeds. It suggests a few options for expanding to serve small local markets. For Harvey Ussery’s bio, please see pg 16.

Workshops

SATURDAY

GFN Series: Small-Scale Seed Saving for the Home & Farm Tim Mountz, Happy Cat Farm Presidents Hall 4

Join professional seed-saver Tim Mountz to learn everything you will need to know to start saving your own seeds — from selection to storage. Saving seeds is very rewarding, and can be a great way to gain garden independence as well as to preserve your favorite varieties. You’ll gain the knowledge and confidence you need so by next spring, you’ll be ordering fewer! Tim Mountz and his wife Amy own Happy Cat Farm in southeastern Pennsylvania, where they grow seeds, plants, produce and the best tomatoes in the world. They do classes on seed saving and foraging.

5 Principles of Web Marketing for Farmers (Repeat)

fostering teamwork and surviving August-all while getting the job done! Whether you already have interns and are looking for some organizational tips, or have decided to go this route on your farm, come learn from their experiences. For Tom Murtha & Tricia Borneman’s bio, see pg 16.

Advanced Seed Saving for Added Farm Profit Tim Mountz, Happy Cat Farm Room 106

Many farms already have what it takes to begin saving seeds, and selling seeds can add to a farm’s bottom line. Tim Mountz will explore large-scale production, selection, regulations and the economics behind a small seed brand. You’ll learn what it would take to add this to your farm plan. For Tim Mountz’s bio, see previous column.

Simon Huntley, Small Farm Central Senate Suite

See pg 18 for workshop description. For Simon Huntley’s bio, see pg 18.

PCO Series: Materials Used in Organic Production & Processing Johanna Mirenda, PA Certified Organic; Orin Moyer, Fertrell Company Room 107

SAT 1:30PM Weeds! Creative & Healthful Additions to Your CSA Box or Market Stand Grace Lefever, Sonnewald Natural Food Store; Faye Burtch, Burtch Body Work and Movement Room 104

Not only do weeds add variety, flavor and boost nutrition, but they are easy to grow (some are hard not to!). Certain weeds help bring your vegetables’ roots deep into the subsoil, others act like a weed mat barrier. Many are a great addition to the diet and can add depth and variety to your CSA box, farmers market stand or family dinner fresh from the garden. Come and brainstorm on ways to improve your food presentation and offerings and use those weeds in every patch. For Grace Lefever and Faye Burtch’s bios, see pg 16.

Using (Not Abusing!) Interns: Training Future Farmers while Balancing the Needs of a Working Farm Tom Murtha & Tricia Borneman, Blooming Glen Farm Room 105

Managing interns can be a full time job. Tom Murtha and Tricia Borneman will share some of their techniques for getting the best experience from this mutually beneficial relationship — from recruitment and interviewing to managing expectations, creating capacity,

While the National Organic Program Standards emphasize preventative and cultural methods of agricultural production, many producers find themselves needing to purchase off-farm inputs. Purchasing inputs brings up the question: “Is this input allowed in organic production?” In this session, you will increase your understanding of what is and isn’t allowed in organic production by making sense of the National List of Allowed and Prohibited Substances and digging into some exciting categories of materials like fertilizers, pesticides and compost. By the end of this session, you will be confident in knowing what materials are allowed to be used on your organic farm. Johanna Mirenda is a Materials Specialist at Pennsylvania Certified Organic (PCO). Johanna is responsible for reviewing materials that are requested to be used by PCOcertified organic crop and livestock producers and organic processing facilities. PCO has reviewed more than 6,000 materials for compliance with the USDA National Organic Program standards. Orin Moyer is an angronomist with The Fertrell Company.

Efficient Human-Powered Vegetable Production Kenneth Mulder, Green Mountain College Room 108

Increasing our reliance on human power as an energy source for crop production has the potential to reduce farming’s reliance on fossil fuels and its impact on climate change. Human-powered vegetable farming can be economically efficient and ecologically

sound. This workshop will present the human-powered vegetable production system used at Green Mountain College. It will include details on production techniques as well as data on the efficiency of their production systems. For Kenneth Mulder’s bio, see pg 22.

Building Capacity & the Voice for a Stronger Sustainable Agriculture Movement Brian Halweil, Edible East End & Worldwatch Institute; Steve Warshawer, NSAC; Scott Exo, Food Alliance; Stacy Miller, Farmers Market Coalition Room 109

The sustainable ag movement has seen tremendous growth and success over the past decade, so much that advocates must now deal with significant push back from agribusiness and some politicians. The movement is diverse, with many different special interests in the mix, and sometimes the leadership is too diffuse to develop and promote a consistent vision for the future. This panel-led discussion will examine the situation and begin to plot a course for a stronger, more resilient national movement that can withstand the challenges and push a clear agenda for a sustainable future ahead more aggressively. For Brian Halweil’s bio, see pg 1. For Steve Warshawer’s bio, see pg 18. For Stacy Miller’s bio, see pg 15. Scott Exo is executive director at Food Alliance. He serves on the National Good Food Network’s advisory council, and Oregon’s Food Alliance. Scott has worked on farm and forestland conservation issues for 1000 Friends of Oregon, and managed rural development and study abroad programs in Asia and Africa.

Marcellus Shale Legal Issues for Landowners Ross Pifer, The Agricultural Law Resource & Reference Center at Penn State Room 202

This session will address legal issues of importance to landowners — both the owners of natural gas rights and surface rights — in the Marcellus Shale regions of Pennsylvania and neighboring states. Natural gas leasing issues will be discussed to assist landowners in negotiating a lease or to understand a lease that already has been signed. This session will also address the issues faced by surface owners who do not own the rights to natural gas underlying their land. For Ross Pifer’s bio, see pg 13.

Workshops

SATURDAY

Value-Added Dairy Series: Farmstead Yogurt Clare Seibert, Clear Spring Creamery Room 203

This workshop will cover bottling yogurt from a small on-farm processor’s perspective. Topics covered will include equipment, sanitation, testing requirements, marketing and sales. This workshop will be geared toward those considering on-farm bottling of yogurt using a vat pasteurization system. Presenters will share initial cost, cost of processing and marketing at farmers markets. For Clare Seibert’s bio, see pg 13.

Holistic Management DecisionMaking for Novice & Experienced Farmers (Repeat) Byron Shelton, Landmark Diversified Room 204

For a description of the workshop, see pg 14. For Byron Shelton’s bio, see pg 14.

Feed Grade Grain Production & Marketing Mary-Howell & Klaas Martens, Lakeview Organic Grain Room 205

With numerous weather disasters and crop shortages in 2010 severely limiting the supply of organic grain worldwide, the price has risen past what many dairy farmers can afford. This dis-equilibrium deeply concerns farmers who believe that sustainability and health is based on the financial stability and fairness for all members of the organic community. Discussion will focus on where the market is currently and what the 2012 outlook appears to be. For Mary-Howell & Klaas Martens’ bio, see pg 17.

Scaling Up to Fill the Plate: Sizing Your Vegetable Operation Chris Blanchard, Rock Springs Farm Room 206

With pressure from every direction to scale up market farming operations to meet the growing demand for local food, growers need to consider their goals, roles, capacity and skills. Join Chris Blanchard for an exploration of the challenges and opportunities in expanding your market farm. For Chris Blanchard’s bio, please see pg 19.

Grow Food Where You Live: Micro-Farms & How They Work Tania Slawecki, Neo Terra; Chris Uhl, Penn Sate University; Warren Leitzel, Ecosophy Farm; Thom Marti, Broad Valley Orchard

Room 207

Four experienced farmers describe their philosophies, practices, results and lessons learned from growing food on micro operations. With their spouses, each has achieved astonishing complexity and diversity on farmsteads ranging from urban lots to a few densely packed rural acres. Together they show how it is possible to realize high levels of sustainability with their mental and physical agility, using few inputs and simple tools. Tania Slawecki is a materials scientist, and previously directed Penn State’s Center for Sustainability. She started Neo-Terra to advance green technologies, food security and overall healthy living in the context of suburbia. In their backyard she and her husband Gene Bazan follow John Jeavons’ bio-intensive methods to produce 90% of their vegetables year-round and 60% of their fruit. Chris Uhl is an ecologist at Penn State committed to cultivating healthy, congenial relationships with fellow citizens and the air, soil and water that sustain each of us. Warren Leitzel has worked at building, designing and homesteading for the past 30 years. This experience is now being applied to his family’s 13-acre small farm in Centre County, Pennsylvania. Fields, gardens, orchards, domestic animals and hunting provide sustenance for their family of three. Solar equipment includes a dryer, oven and passive home design. Thom Marti and his wife Judy have operated Broad Valley Orchard for the past 28 years. They are Certified Naturally Grown, and have sold at farm markets (including managing one), operated a CSA and have written a book, Getting By — How to Turn your Farm Dream into your Dream Farm.

GFN Series: How to Salt & Dry Your Favorite Meats at Home the (Mostly) Traditional Way Brooks Miller, North Mountain Pastures Room 208

Covering the basics of curing, drying and safe handling, this workshop is for the newbie looking to make bacon, ham and even traditional deli meats like prosciutto with a simple home kitchen. Also included is a brief discussion of making sausage at home with inexpensive tools. Expect to leave with a solid understanding of cured meat principles and the ability to make bacon in your home fridge. For Brooks Miller’s bio, see pg 16.

Essex Farm Story Mark Kimball, Essex Farm Executive Conference Suite

Participants will be introduced to the five key components of Essex Farm: 1) Year Round, 2) Full Diet, 3) Free Choice, 4) Horse-Powered and 5) Membership. They will learn how the farm started (an understanding land owner, $18,000 and a swarm of bees) and how the community (rural) has shaped the farm’s development. Mark Kimball will try to convince all participants to adopt the Essex Farm model (fight back!).

Mark Kimball farms 625 acres with his wife and two children in northeastern New York. The farm is powered by 10-15 employees, nine draft horses and three tractors. Their diversified output includes 50 acres of corn and small grains, 350 acres of hay and pasture, 15 acres of vegetables and 40 acres of cover crops. They milk 20 Jersey cows, slaughter 30 beef from a herd of 100, raise 100 pigs, 500 layers and 1000 broiler chickens. Mark has farmed since 1993. His wife, Kristin Kimball, is the author of The Dirty Life, a memoir about Essex Farm’s start-up year.

Gardening Like the Forest, Part 1: Home-Scale Ecological Food Production Dave Jacke, Dynamics Ecological Design Presidents Hall 1

Healthy forests maintain, fertilize and renew themselves, naturally. Wouldn’t you like an abundant food-producing ecosystem like this in your yard? Forest gardens mimic natural forests while growing food, fuel, fiber, fodder, fertilizers, farmaceuticals and fun. We can meet our own needs and regenerate healthy ecosystems at the same time! This talk introduces the vision of forest gardening with some scientific background, a few examples and a sampling of useful perennial edibles. For Dave Jacke’s bio, see pg 13.

Going Bio-Extensive — Soil Building & Weed Control Anne & Eric Nordell, Beech Grove Farm Presidents Hall 2

In this old fashioned slide show, the Nordells will explain how and why they developed their land-extensive approach to small-scale organic production. They will also illustrate how taking land out of production makes it much easier to take advantage of organic cultural practices such as cover cropping, rotation, stale seed bedding and minimum tillage. Plenty of time will be set aside to answer questions about going bio-extensive. Anne and Eric Nordell have been farming in north central Pennsylvania for 29 years. They sell almost 90% of their certified organic produce through one farmers market in nearby Williamsport. Four work horses provide all the power and fertility for the six and a half acres under cultivation. Despite the wet weather in 2011, weed pressure was so low in their bio-extensive market garden that most of the vegetables did not require hand weeding or cultivation.

Chickens in the Garden: Using a Garden Flock for Tillage, Insect Control & Making Compost Harvey Ussery, TheModernHomestead.us Presidents Hall 3

In this presentation for experienced poultry keepers and ambitious beginners, longtime homesteader Harvey Ussery describes practical, proven models for using a garden flock

Workshops

SATURDAY

of chickens for tillage of weeds and cover crops, insect control and making compost. Benefits — not provided by a power tiller — include improved soil texture and fertility and access to natural foods superior to anything available from a bag. For Harvey Ussery’s bio, please see pg 16.

GFN Series: Home Orchard Basics, Part 1 Michael Phillips, Lost Nation Orchard Presidents Hall 4

Successfully growing fruit for your family becomes straightforward when you narrow the big picture down to getting the basics right. Harvesting sunlight through smart pruning is what renews fruit buds. Fungal disease becomes manageable with wise variety choices and enhanced soil biology. Even major insect challenges can be resolved safely when you perceive who, what and when. All sorts of fruits—from apples and pears to peaches and cherries and onward to berries—make for a diverse home orchard planting. Confidence to integrate tree fruits into your landscape begins with embracing biodiversity and knowing how to build system health. These back-to-back workshops are filled with practical information for growing tree fruits right! For Michael Phillips’ bio, see pg 12.

Harnessing NRCS Funds to Support Conservation Projects on the Farm: Dickinson College Farm’s IPM Project Jenn Halpin & Scott Hoffman, Dickinson College Farm; Chad Cherefko, NRCS Senate Suite

College Farm staff will discuss their evolving relationship with National Resource Conservation Service (NRCS) and how they work cooperatively to adapt NRCS conservation measures to relate more directly with the needs of a Certified Organic, Food Alliance Certified production farm with strong educational roots. Innovative IPM projects, high tunnels and tree barriers will be discussed in detail. For Jenn Halpin’s bio, see pg 12. Scott Hoffman is a biology major and student worker at the Dickinson College Farm who is conducting a research project involving conservation biological control of the American toad and insects beneficial to agricultural systems. Chad Cherefko has a degree in Wildlife Biology from West Virginia University and has been a conservation planner with Natural Resources Conservation Service since 2001. Chad has worked with federally regulated 1,000cow dairies, vineyards, orchards, management intensive grazers, CSAs and organic producers. He manages a field team of conservation planners, biologists and engineering technicians that give technical and financial assistance to farmers.

SAT 3:10PM Cut Flowers That Sell — & Last! Production, Pricing & Marketing Melanie DeVault, Pheasant Hill Farm Room 104

What farmers market or CSA share is complete without the splash of color that comes from locally grown, seasonal flowers? Flowers also provide food and shelter for the hardworking beneficial insects and pollinators that help your crops succeed, with the added benefit of providing beauty to your farm. In this session, you will learn the skills you will need to grow flowers ready for market and will leave knowing how to add a little diversity to your farm for additional income and a little color to your landscape. “The Flower Lady” of the Emmaus Farmers Market, Melanie DeVault has grown cut flowers in high tunnels and the field since 1984. A long-time member of the Association of Specialty Cut Flower Growers, she has also written for many Rodale gardening books and the Growing for Market newsletter.

Treatment-Free Honey Bee Stewardship Sam Comfort, Anarchy Apiaries Room 105

Honey bees have existed in a wild state until the late 1800s, when efforts began to breed a “better bee” and the introduction of artificial comb and swarm suppression. Now, most domesticated bees cannot survive without supplemental feed and medications for parasites. Sam Comfort will discuss how to rehabilitate hives with stronger queen bees and natural wax combs and by following hive life cycles. Bees are resilient and are the best guides to an alternative approach to caring for the world. For Sam Comfort’s bio, see pg 14.

Year-Round Market Gardening in a Solar & Wood Heated Bioshelter Darrell Frey, Three Sisters Bioshelter Room 106

Bioshelter manager Darrell Frey will present a detailed look at the production of herbs, edible flowers and salad crops in a winter garden. This workshop will present information on management of cold frames, planters and deep growing beds at Three Sisters Farm to produce products for sale to restaurants and grocers from autumn through spring. For Darrell Frey’s bio, see pg 15.

PCO Series: Organic Livestock Production & the NOP Pasture Rule Lee Rinehart, PA Certified Organic; Forrest Stricker, Spring Creek Farms

Room 107

This session focuses on ruminant livestock certification and production practices for complying with the National Organic Program regulations, including the new pasture rule and documenting dry matter intake on pasture. Lee Rinehart will cover the rules and regulations and Forrest Stricker will discuss the pasture rule from a producer’s perspective. Lee Rinehart is Director of Education at Pennsylvania Certified Organic (PCO). He is a graduate of Texas A&M University and a former NCAT-ATTRA agricultural specialist. He is an American Forest and Grassland Council Certified Grassland Professional and has worked as a cattle ranch manager and university Extension educator in Texas and Montana. Forrest Stricker owns Spring Creek Farms, a 160-cow organic dairy in Berks County that encompasses 470 acres of pasture and hay. They started grazing in 1993, when they began recording pasture dry matter intakes, and became certified organic in 1999. They recently added broiler and layer chickens and have ventured into retail and farmers markets. Forrest also serves on the board of PCO.

Practical Dairy Cattle Nutrition Dr. Robert Patton, Nittany Dairy Nutrition, Inc Room 108

Learn what you need to maintain a healthy heard through proper nutrition. Robert A. Patton is an international dairy nutrition consultant. He has published scientific papers on amino acid nutrition of the dairy cow, has developed computer programs for balancing dairy cattle rations and has spoken at numerous dairy nutrition conferences. His research interests are in protein nutrition and in the effects of mycotoxins on productivity of dairy cattle.

Monitoring Water Quality in the Marcellus Region Julie Vastine, ALLARM Room 109

This session will cover the basic science of Marcellus Shale as well as the role volunteer organizations can play in assessing impacts related to Marcellus Shale natural gas extraction. The monitoring plan and protocols that the Alliance for Aquatic Resource Monitoring (ALLARM) has developed will be highlighted. Participants will receive handson training on how to perform the steps necessary to successfully monitor the impacts of Marcellus Shale through the use of case studies. Focus will be on permit watching, choosing site locations, chemical monitoring methods and managing, interpreting and using the data collected. Julie Vastine is the director of ALLARM at Dickinson College. She is responsible for leadership of the ALLARM program, as well as providing monitoring technical assistance to watershed organizations. Julie has worked with volunteer monitors for nine years.

Workshops

SATURDAY

Marketing Farmstead Cheeses: Perspectives from Philadelphia to DC Melanie Dietrich Cochran, Keswick Creamery; Susan Miller, Birchrun Hills Farm Room 112

Join two farmstead cheesemakers to learn how they market their cheeses in diverse markets. From producer-only farmers markets to high end retail shops and fine dining restaurants, find out what worked and what didn’t. Learn about their unique relationships with breweries and marketing ideas for farmers markets as well as the synergy and crossmarketing they do to make their cheese stands more interesting. Learn their tips for relationship marketing on a budget. Melanie Dietrich Cochran milks 45 registered Jersey cows on the family farm and makes 21 varieties of aged raw milk and fresh cheeses at Keswick Creamery. She sells their cheeses at six farmers markets and to stores and restaurants in the Mid-Atlantic region. Susan Miller farms Birchrun Hills with her family and produces a variety of cheeses that are primarily direct-marketed to consumers and restaurants. Not only do Melanie and Sue make cheese from milk produced by their cows on their farms, they also market their cheeses, balance managing businesses with family life, volunteer and participate in their communities. This dynamic duo also serves on the PASA board.

GFN Series: The Marvelous Wild Mushrooms of Pennsylvania Bill Russell, BRMushrooms.com Room 203

This workshop introduces a wide variety of edible and non-edible mushrooms of Pennsylvania and neighboring states. It details the identification, use and possibilities of small and large-scale cultivation of choice edible wild fungi. Emphasis is placed on the commercial, culinary, medicinal and nutritional aspects of fungi. Dangerous wild mushrooms are described so that newcomers can approach the study of wild mushrooms with security and confidence. Bill Russell has been offering wild mushroom seminars, walks and talks for over 50 years. As a Penn State faculty research physicist, the study of mushrooms has been his side interest since early childhood. Although he has eaten over 250 different species of wild mushrooms, he always emphasizes caution and respect for wild fungi in his teachings. His website www.brmushrooms.com lists his wild mushroom walks, talks and seminars across Pennsylvania.

Farmer to Farmer: Making Farming Sustainable by Partnering Across the World Spencer & Mara Welton, Half Pint Farm; Cletus Nwakpu, Ebonyi State Fadama Project Room 204

In this workshop, Mara and Spencer Welton are joined by Cletus Nwakpu to discuss projects they collaborated on in 2005 with several farm cooperatives in Nigeria.

Mara & Spencer Welton of Half Pint Farm in Burlington, Vermont have partnered with farmers through various organizations around the world: from Peace Corps (Solomon Islands), to Slow Food Terra Madre (Italy), to FarmServe Africa (Nigeria). Recently, they led several workshops with farmer cooperatives in Ebonyi State, Nigeria to help develop sustainable, economically viable agriculture for Africa. Cletus C. Nwakpu, PhD, is the State Project Coordinator for the World Bank assisted Fadama III Project in Nigeria, Ebonyi State. He assists farmers with small loans to enable participating communities and Farmers Cooperatives to invest in projects to help generate more sustainable incomes for his local farming communities. He is also a professor of agricultural economics and a farmer of lowland rice.

Planning Your Plantings: Seeding Schedules for an Abundant CSA Harvest Dave Ruggiero, Village Acres Farm Room 205

CSA farmers need to have a diverse crop selection every week of the year to keep their members happy, but planning that out can be a daunting task. Join Dave Ruggiero as he talks about succession plantings, variety selection, the differences between summer and winter seeding and just how much faith to put in your seed catalog’s suggestion that “100 row-feet produce 100 pounds of carrots.” Dave Ruggiero is starting his third year as the CSA Manager of Village Acres, a 200+ member CSA serving the State College area. He has worked at Village Acres in a variety of roles, including managing greenhouses, pests and lately all aspects of the CSA program, including yearly seed orders and planting schedules.

Self-Sustaining Farming Mark Kimball, Essex Farm Room 206

Bring your best ideas to help Essex Farm and your operation eliminate off-farm inputs, optimize the use of people and draft animals, increase profitability and improve the agroecosystem. Starting with the business model and focusing on management and tools, participants will gain insight and experience in how to bring their farms into the horse-powered mixed-production future. For Mark Kimball’s bio, see pg 24.

Plant Doctor: Diagnosing Pest & Disease Problems in Crops & Vegetables Beth Gugino & Shelby Fleischer, Penn State University Room 207

You usually see the symptoms before you see the insect pest. Starting from there: defoliation, windowpaning, shotholes, rasping, tunnels, tipburn, plant distortion, spot, blotch, stippling, slow growth.... how can you

use those clues to help diagnose what the pest is? On which crop might you expect which pest? What about the group of newly invasive species? This workshop aims to advance your ability to diagnose your pest problems in vegetable crops. Shelby Fleischer is an Entomologist, working with IPM in vegetable crops for the past 20 years. His work contributes to understanding population and community ecology of pests, beneficials and pollinators. Recent efforts have focused on sweet corn, cucurbits, peppers and diversified cropping systems; past work in agroecosystems includes field corn, alfalfa and cotton. For Beth Guigino’s bio, see pg 17.

Incorporating Pollinator Habitat into Orchards & Farms Jolie Goldenetz-Dollar, Xerces Society Dave Biddinger, Penn State University Room 208

Insect pollination is critical for many cropping systems and bees — the most important pollinators — are in decline. Penn State University and The Xerces Society for Invertebrate Conservation are investigating the best ways to incorporate pollinator habitat into agricultural systems. Topics in this workshop will include: importance of pollinating insects, basic pollinator biology, establishment and management of farmland pollinator habitat and an overview of federal programs supporting pollinator habitat. Jolie Goldenetz Dollar is a pollinator habitat restoration specialist for the Mid-Atlantic region. She works for The Xerces Society for Invertebrate Conservation and the USDA-Natural Resources Conservation Service. Her work has largely focused on the conservation of under-utilized plants and habitat conservation for native pollinators. Dr. David Biddinger is a tree fruit entomologist and biological control specialist at the Penn State University Fruit Research & Extension Center. He grew up on a 2,000acre, 125-year-old family farm in central Michigan raising field crops including dry beans, corn and soy. He holds a B.S. & a M.S. in Entomology from Michigan State University. David has more than 25 years of experience in tree fruit entomology and has also worked for eight years as an R&D representative for the Rohm & Haas pesticide company developing reduced risk insecticides and fungicides and on resistance management worldwide.

Woodlot Pork: Using Pigs in the Woods to Develop Silvopasture John Hopkins, Forks Farm Executive Conference Suite

John and Todd Hopkins have been raising pigs in the woods in order to improve the grazing for other species on their farm. John will talk about different forestry and grazing practices they use to “stack enterprises” on their farm’s woodlots. John will cover seasonal vs. year-round production, their experience with different breeds of hogs and farrowing heritage breeds such as Glouchester Old Spots, Large Blacks and Tamworths. For John Hopkins’ bio, see pg 19.

Workshops

SATURDAY

Gardening Like the Forest, Part 2: The Ecology of Healthy Food Production Social Structure Dave Jacke, Dynamics Ecological Design Presidents Hall 1

How can you create a healthy garden ecosystem? This session will delve into how to design a healthy food web and how to create beneficial “guild” relationships between plants and organisms living in polycultures. The frames this workshop offers will help you research and observe while you design and manage your gardens. For Dave Jacke’s bio, see pg 13.

Plant Secondary Metabolites: The Holy Grail of Plant & Animal Medicine Jerry Brunetti, Agri-Dynamics Inc Presidents Hall 2

Science is increasingly quantifying the astounding benefits these compounds play in all stages of health: crop, livestock and human. PSMs are found in all plants and

serve as protective substances against UV radiation, insects and diseases as well as having medicinal, modulating properties for animals and humans. Learn how to produce and tap into the true “alchemy of nature.” For Jerry Brunetti’s bio, see pg 14.

GFN Series: Home Orchard Basics, Part 2 Michael Phillips, Lost Nation Orchard Presidents Hall 4

For a description of this two-part workshop Series, see pg 25. For Michael Phillips’ bio, see pg 12.

Plant Doctor: Diagnosing Problems in High Tunnels Mike Orzolek & Elsa Sánchez, Penn State University Presidents Hall 3

High tunnels are structures used to lengthen the growing season and improve yields and quality for a variety of crops including vegetables, small fruits, herbs and cut flowers. Because of the unique environment in high tunnels, problems different from those in the field or greenhouse can be encountered. This workshop will cover common problems in high tunnels, how to diagnose them and how to manage them. For Mike Orzolek & Elsa Sánchez’ bios, see pg 13.

Pick-Your-Own Vegetable Marketing: An Organic Farm’s Strategy for Reducing Labor Costs & Increasing Revenue Randy Morris, Morris Farm Senate Suite

Randy Morris will share knowledge gained from 17 years of trial-and-error experience developing a pick-your-own vegetable marketing concept. He will cover field layout, overall planning, animal and pest control, vegetables selection, how to get customers, customer accommodations, insurance, farm volunteer help, what to do with gleanings and more. For Randy Morris’s bio, see pg 21.

See you next year!

Join PASA for the 2012 Annual Membership Meeting, to be held on Saturday March 24th at the Wildwood Conference Center in Harrisburg, PA. In this meeting, members will review the financial position of PASA, vote on bylaw changes and new board member appointments, acknowledge the departing board members. There will be discussions of the pressing policy issues facing sustainable agriculture and PASA’s role and position. PASA will formally announce its position on Marcellus Shale drilling in PA. Attend this meeting to give input on the direction of PASA and network with fellow PASA members. Visit www.pasafarming.org for more information.

22nd ANNUAL Farming for the Future Conference FEBRUARY 6 –9, 2013 27

MEDIA PARTNERS

IN ADDITION TO SUPPORT FROM OUR SPONSORS, FUNDING FOR OUR EDUCATIONAL PROGRAMMING WAS PROVIDED BY

Region 3

N I FA

Colcom Foundation

With funding from:

by Agri-Services LLC

The conference programming is put together by PASA Staff with the help of the Educational Programming Advisory Committee. Sara Baldwin

Melanie Dietrich Cochran

Brooks Miller

Hannah Smith

Mary Barbercheck

Jenn Halpin

Johnny Parker

Leah Smith

Susan Beal

T Marshall Hart

Lee Rinehart

Charlie White

Roy Brubaker

Mena Hautau

Maggie Robertson

Peter Burns

Kristin Hoy

Rebecca Robertson

Sabine Carey

Jeff Mattocks

Kim Seeley

If you are interested in learning more about this committee or would like to suggest topics or speakers for future conference programs, please e-mail Kristin at kristin@pasafarming.org or call 814-349-9856 x 11.

Special thanks to Greener Partners (greenerpartners.org) for helping to coordinate the kids program.

Pennsylvania Association for Sustainable Agriculture 104 North Street • P.O. Box 419 • Millheim, PA 16854-0419 • (814) 349-9856 • fax: (814) 349-9840 • www.pasafarming.org

2012 Farming for the Future Conference Sponsors PASA-BILITIES SPONSOR

PAT R O N S O F S U S TA I N A B I L I T Y

GUARDIANS

Foundation for Pennsylvania Watersheds

CHAMPION AgChoice Farm Credit / MidAtlantic Farm Credit • Agri-Service LLC • American Pastured Poultry Producers Association • BCS America LLC • Delaware Valley College • Earth Tools Inc • East End Food Co-op • Eberly Poultry Farms • Local Food Marketplace • McGeary Organics • MidAtlantic Alpaca Association • Moyer’s Chicks • National Farmers Union • Northeast SARE • Southern Exposure Seed Exchange • USDA Natural Resources Conservation Service • Purple Mountain Organics • Schafer Fisheries

ALLY Alba Advisors LLC • Albert’s Organics • Center for Rural Pennsylvania • Dairy Connection Inc • Future Harvest /CASA • Green Heron Tools LLC • Harvest Market • Johnny’s Selected Seeds • King’s Agriseeds Inc • Kretschmann Farm • Lakeview Organic Grain • Longwood Gardens Inc • LP BioAg Feed & Field Inc • Marushka Farms • Natural by Nature • The Organic Mechanics Soil Company LLC • Organic Unlimited Inc • Peace Tree Farm • Penn State Extension — Start Farming • Penn State University Press • Pennsylvania College of Technology — School of Hospitality • Pennsylvania Farm Link • Pennsylvania Grazing / Forage Land Conservation Coalition • Seed Savers Exchange • Seedway LLC • SF & Company — CPAs & Business Advisors • Sierra Club, PA Chapter • Tait Farm Foods • Tierra Farm • USDA National Agricultural Statistics Service • Weston A. Price Foundation & Farm-to-Consumer Legal Defense Fund • Wild for Salmon

SUPPORTER Brushy Mountain Bee Farm • Cornerstone Farm Ventures Inc • Environmental Fund for Pennsylvania • eOrganic • Filtrexx International • Fodder Tech • Four Season Tools • Harris Seeds • High Mowing Organic Seeds • Swissland Acres • Tuscarora Organic Growers Cooperative • Vermont Compost Company

F R I E N D S O F T H E CO N F E R E N C E Marilyn & John Anthony • Sara & Bruce Baldwin • Mary Barbercheck • The Barnhart Family — Prairie Grass Farm • Nancy & Bob Bernhardt • Blue Rooster Farm • Jerry Brunetti • Moie & Jim Crawford • Dancing Hen Farm — Don Hess & Joan Miller • Lisa & Duane Diefenbach • Melanie & Mark Dietrich Cochran • Pat Eagon & Jim Stafford • Four Paws Farm & Vineyard • Michele Gauger & Kevin Spencer • Glasbern Inn • Meg Gleason • Kathy & Wes Gordon • Jenn Halpin & Matt Steiman • Kristin & Steve Hoy • Sukey & John Jamison • Mary & Aaron Kolb • Gretchen Ludders • Beth & Ken Marshall • Cassie Marsh-Caldwell & Scott Caldwell • Matthews Family • Tracy & Jeff Mattocks • Ann McGinnis & Michael Lane • Milky Way Farms • Sue & Ken Miller • Jamie Moore • Dave Mortensen • Holley & Brian Moyer • Jean & Ray Najjar • Patty Neiner & Lyn Garling • Northern Tier Sustainable Meat Coop • One Straw Farm • Rita Resick • Melissa & Thomas Reynolds • Stephanie Ritchie • Louise Schorn Smith • Heidi Secord & Gary Bloss • Hannah Smith & Debra Brubaker • Lauren & Ian Smith • Leah Smith & Alberto Cirigo • Paula & Brian Snyder • Rick Stafford • Karen Styborski • Judy Styborski • Sandie & John Walker • Lucy & Rob Wood • Wyebrook Farm • Anonymous Donor • And others who contributed after this program went to press