#PASA2014 Program Book w/o Ads by Pasa Sustainable Agriculture

WELCOME Welcome! It’s that time of year again, and we hope you enjoy this fantastic 23rd edition of PASA’s Farming for the Future Conference! This year’s theme, Letting Nature Lead, expresses in a very simple and profound way what this annual conference, and PASA as an organization, are all about…recognizing and then following the cues that are available to us in the natural world to help in building a healthier and more resilient food system that serves the needs of farmers and eaters alike. The prevalent industrial food complex supports a not-sohealthy scenario for our whole society, and is supported by those for whom nature is a problem, rather than the great teacher it truly can be. We are already well along in building a new, more sustainable food system. But to realize the promise it holds for the future, we will all need to be scientists in the truest sense of the term, willing to observe and believe the objective data that is right in front of us, as presented by nature itself, and then to follow its lead. Everything you encounter at this conference will help to prepare yourself, your families and your customers for the challenging road ahead. So let us gather to renew our spirits in celebration of the excellence of our farms and service to each other that make this such a wonderful community of farmers and friends!!

CONTENTS 1

Featured Speakers

12 Friday Workshop Descriptions

Site Map

19 Saturday Workshops at a Glance

Schedule Overview

20 Saturday Workshop Descriptions

4 Special Features

27 Speakers Contact List

Conference Meals

30 Sponsors & Exhibitors Contact List

Future Farmers Schedule

32 Exhibitor Booth Map

Pre-Conference Track Overview

34 Advertisements 67 Evaluation Form

10 Discussion Sessions 11 Friday Workshops at a Glance

PA SA B OA R D O F D I R EC TO R S Jennifer Halpin Chair Cumberland County Jamie Moore Vice Chair Allegheny County Ted LeBow Treasurer Montgomery County Lisa Diefenbach Secretary & PASA Staff Centre County Roy Brubaker Executive Committee Member Juniata County

Andy Andrews Montgomery County

T. Lyle Ferderber Butler County

Sara Baldwin Adams County

Barbara Gerlach Bradford County

Michael Brownback Perry County

Susan Miller Chester County

Jerry Brunetti Northampton County

David Mortensen Centre County

Scott Case Centre County

Heidi Secord Monroe County

Melanie Dietrich Cochran Cumberland County

Gregory Strella At-Large Board Member

PA SA S TA F F Brian Snyder Executive Director

Alissa Matthews Western Region Program Assistant

Carrie Ryan Director of Finance & Operations

Helen Eastman-McArthur Conference Development Assistant & Interim FoodRoutes Program Coordinator

Lauren Smith Director of Development Michele Spencer Director of Membership Leah Smith Western Region Director Lisa Diefenbach Human Resources Manager

Brian Snyder Executive Director

Kristin Hoy Conference Manager & Centre Co BFBL Chapter Coordinator

Lexie Orr Conference Registration Assistant CONFERENCE KIDS PR O G R A M P L A N N I N G Grow Pittsburgh’s Edible Schoolyard Team Chatham University’s Naturality Club Team of Centre County Volunteers C O N F E R E N C E DE S I G N E R S

Janet Chrzan Eastern Region Member Services Manager

C Factor Wolfpack Design

Susan Beal Ag.Science Advisor

THE PASA MISSION: Promoting Profitable Farms That Produce Healthy Food For All People While Respecting The Natural Environment

Jean Najjar Community Outreach Associate & Conference Auction Coordinator

CONFERENCE PHOTOGR APHER Pat Little C O N F E R E N C E R E C OR DI N G S

Beth Gross Development Assistant

Rhino Technologies

FEATURED SPEAKERS OPENING SESSION & KEYNOTE SPEECH Friday 10:15am

PASABILITIES PLENARY & AWARD SERIES Saturday 10:15am

Join the leaders from within PASA and the sustainable agriculture movement as we kick off the main conference. Special thanks to Lady Moon Farms for their support of Friday’s opening keynote!

Join us for the PASAbilities Leadership Award Series as the recipients of the Sustainable Ag Leadership Award and the Sustainable Ag Business Leader Award will take the stage to share their stories and inspire us. Special thanks to Kimberton Whole Foods, a former award winner, for their support of the PASAbilities Leadership Award Series and

Daphne Miller

Saturday’s plenary session!

Opening Keynoter

Miguel A. Altieri

Daphne Miller, MD is a family physician, writer and Associate Professor in the Department of Family Medicine at the University of California San Francisco. She is the founder of WholefamilyMD, an integrative primary care practice, where she still cares for patients across the lifespan. Part clinician, part ecologist and part anthropologist, Miller approaches medicine with the idea that opportunities for health and healing are found not only in the medical system, but in such unexpected places as home kitchens, school gardens, community organizations, spiritual centers, farms and nature trails. In her latest book, Farmacology: What Innovative Family Farming Can Teach Us About Health and Healing, Miller discovers how learning from sustainable farmers can make her a better doctor. Her first book, the Jungle Effect, chronicles her voyages to areas around the world that are still relatively free of modern chronic diseases.

PASAbilities Main Speaker Miguel A. Altieri has been a Professor of Agroecology at UC Berkeley since 1981 in the Department of Environmental Science, Policy and Management. Dr. Altieri has worked in Latin America and Chile promoting agroecology as a strategy for small farm sustainable development in the region. He served as the General Coordinator for the United Nations Development Programme’s Sustainable Agriculture Networking and Extension Programme that aimed at capacity building on agroecology among NGOs and the scaling-up of successful local sustainable agricultural initiatives in Africa, Latin America and Asia. Currently, he is advisor to the Globally Ingenious Agricultural Heritage Systems program, which is devoted to identifying and dynamically conserving traditional farming systems in the developing world. He is the author of more than 200 publications, and numerous books on agroecology and sustainable farming solutions.

The Seeley Family Milky Way Farm

Victory Brewing Company Ron Barchet & Bill Covaleski

Sustainable Ag Leadership Award

Sustainable Ag Business Leadership Award

In 1996, Kim and Ann Seeley were raising dairy cattle using conventional confinement methods while watching their milk sales and herd health diminish. Then they attended PASA’s annual conference. “This was the beginning of many wonderful changes on our farm,” says Ann. Since then they have implemented farming methods that resemble those once used by Kim’s grandfather, halting the use of pesticides, herbicides, antibiotics, and hormones, and returning their cattle to a grass-based diet. “Our organic matter levels have soared and our soils are biologically thriving. Our milk and meat flavors are greatly appreciated by our customers,” says Kim. “Going back to our roots was worth it.”

Ron & Bill opened Victory Brewing Company in an abandoned factory in Downington, PA in 1996 to an enthusiastic local response. They saw it as an opportunity “to demonstrate the positives of local production, energy conservation, watershed stewardship and a whole host of practices that better sustain our environment.” They brew in fermenters powered by photovoltaic panels, feed spent grains to local farm animals and donate a portion of all sales of Headwaters Pale Ale to local environmental advocacy groups. “We have done great things over the years to decrease our environmental footprint, but when I look around our plant, our restaurant, I see still more opportunities for improvement in sustainability. I feel as much obligation to improve as ever.” 1

SITE MAP

Penn Stater Conference Center

KEY

Guest Room Check-In

Fireplace

R Registration Desk B Breakfast (Friday & Saturday)

Executive Conference Rooms

C Farmers Market Café S Seed Swap W Webster’s Coffee G General Information

GROUND LEVEL

Stairs to Conference Center

Stairs to Guest Rooms & Hotel Lobby

MAIN LEVEL

PASA

SECOND LEVEL

G Senate Suite EXHIBITORS

MarketPlace & Exhibitors

Lounge

Conference Recordings

Deans Hall

Auction

EXHIBITORS

B W

First Floor Break Area

Second Floor Break Area

Exhibitors

S CHEDULE OVERVIEW We’re Here to Help! Have a question? Look for PASA Staff wearing a purple name badge or PASA Board Members wearing a green name badge. Not seeing anyone? Stop by the registration desk.

WEDNESDAY, FEBRUARY 5

FRIDAY, FEBRUARY 7

SATURDAY, FEBRUARY 8

Registration will open at 7:00am

Registration will be open 7:00am–7:30pm

Registration will be open 7:00am–5:00pm

8:00am-9:00am Light Breakfast 2nd Floor Break Area 9:00am-5:00pm Track Programming Lunch as scheduled by the track (ticketed event) Dinner on Your Own

THURSDAY, FEBRUARY 6

Registration will be open 7:00am–7:30pm 7:00–9:00am Continental Breakfast 1st & 2nd Floor Break Areas 9:00am–5:00pm Track Programming Lunch as scheduled by each track Presidents Hall (ticketed event) 5:00–6:30pm Social Hour Bag & Silent Auctions, TradeShow & Seed Swap Open 5:30–6:30pm Cheese Tasting 1st Floor Break Area Young & Beginning Farmer Mixer 1st Floor Lounge Speaker Book Signing PASA Mercantile 6:30pm Winter Picnic Presidents Hall (ticketed event) 7:30pm Bag & Silent Auctions, TradeShow & Seed Swap Close 8:00pm Live Music by Chuck Darwin and the Knuckle Draggers Presidents Hall (open to all)

7:00am-8:30am Continental Breakfast 1st & 2nd Floor Break Areas, Deans Hall Bag & Silent Auctions, TradeShow & Seed Swap Open Knitting Circle Hotel Main Lobby by Fireplace Seed Swap Social, 1st Floor Lounge

7:00am-8:30pm Continental Breakfast 1st & 2nd Floor Break Areas, Deans Hall Bag & Silent Auctions, TradeShow & Seed Swap Open Knitting Circle Hotel Main Lobby by Fireplace

7:00am-8:00am TriYoga Sessions, Rooms 211 & 218

8:30-9:50am Workshops

10:15am Keynote Plenary, Presidents Hall Keynote Address by Daphne Miller

10:15am PASAbilities Plenary, Presidents Hall

10:45am Farmers Market Café Opens 1st Floor Break Area 12:15pm Box Lunch, Deans Hall (ticketed event) Daphne Miller Book Signing Presidents Hall 2 12:45pm Speaker Book Signing, PASA Mercantile 1:15-2:35pm Workshops

Seed Swap Social, 1st Floor Lounge

PASAbilities Award Series Ron Barchet & Bill Covaleski, Victory Brewing Company The Seeley Family, Milky Way Farm Plenary Address by Miguel Altieri 10:45am Farmers Market Café Opens 1st Floor Break Area 12:00pm Box Lunch, Deans Hall (ticketed event) Speaker Book Signing, PASA Mercantile

2:45pm Farmers Market Café Closes

12:15-1:15pm PASA’s Educational Programming Discussion, Room 206

2:45-3:45pm Discussion Sessions

1:30pm Bag & Silent Auctions Close

4:10-5:30pm Workshops

1:30-2:50pm Workshops

5:30pm Social Hour Speaker Book Signing, PASA Mercantile

2:45pm Farmers Market Café Closes 1st Floor Break Area

6:30pm Dinner, Presidents Hall (ticketed event) Bag & Silent Auctions, TradeShow & Seed Swap Close

3:00pm Speaker Book Signing, PASA Mercantile 3:10-4:30pm Workshops

7:45pm Live Auction, Presidents Hall

3:30pm Bag & Silent Auction Winners Posted

8:30pm Movie Screenings

4:30pm TradeShow & Seed Swap Close

Special Features PASA Mercantile Across from Registration Desk • Thursday through Saturday Stop by the PASA Mercantile near conference registration to shop terrific PASA swag! We have a wonderful selection of clothing, totes, caps, blankets, aprons and more with a variety of images, including the 2014 conference theme on a special USA-made organic shirt. We’ve expanded our “Book Nook” to offer over 120 titles this year. Find time to browse the many popular and timely topics – we hope to have something for everyone. All proceeds benefit PASA education, so vote with your book dollars at PASA!

General Information Second Floor Landing Thursday through Saturday Don’t miss this collection of informative materials — share job openings, agricultural publications, for sale items and much more!

CHEESE TASTING S OCIAL First Floor Break Area • Thursday 5:30pm Sample some Sbrinz and grab some Gouda for later! Visit with the cheesemakers as they show of their wares — and bring a cooler to take some home!

Live Music!

Chuck Darwin & The Knuckledraggers Presidents Hall • 8:00pm

Young & Beginning Farmer Mixer 1st Floor Lounge Thursday 5:30pm It can get lonely out in the field, especially when you’re just starting out. That’s why PASA is hosting a get-together for young and beginning farmers. Tell stories, confirm gut feelings, share insights and build relationships…just come join the fun! The National Young Farmers’ Coalition will also be there to share what they’re doing to support young farmers.

When music started to evolve into glitzy, overproduced pop, Chuck Darwin & The Knuckledraggers jumped out of the gene pool with acoustic, boot-stomping music. The Knuckle-Draggers bring inﬂuences from many styles, but it all comes back to roots music: country, folks, blues, bluegrass, old-timey, string band, jug band music. Clap your hands, stomp your feet, sing along — just make sure you’re having a good time! Music is open to all, dinner ticket not required after 8:00pm.

Seed Swap 1st Floor Lounge Thursday through Saturday Social Hours: Friday & Saturday 7:00am Help strengthen the roots of our local food system by preserving plant varieties grown on your land and sharing them with others! Enjoy a social element of the seed swap over breakfast on Friday and Saturday mornings. Seeds are not required to participate.

Special Features Bag & Silent Benefit Auctions

Infant Care Room

Deans Hall • Thursday through Saturday

Room 222

Bid on amazing items in our Silent Auction or buy raffle tickets to win in our Bag Auction! The Bag Auction component of our Benefit Auction has been rededicated to support the Brownback Memorial Scholarship Fund. The Silent Auction continues to support PASA’s Annual Fund and our general programs. Make some time to browse and you’ll find something to love.

Looking for a quiet place to care for your young child? This room is away from the hum of the crowd and has soft furniture. PASA also supplies a bin of toys for the more mobile tots. Children may not be left unattended.

Discussion Sessions Friday 2:45pm, see page 10 for details. Between our afternoon sessions on Friday, join in on topic-based discussions with fellow attendees. These 1-hour slots are designed for you, the attendee, to share your experiences and thoughts while hearing from others who are usually “in the crowd” and not at the podium.

PA SA Theatre Friday 8:30pm

GROWING CITIES

Room 206

In their search for answers, filmmakers Dan Susman and Andrew Monbouquette take a road trip and meet the men and women who are challenging the way this country grows and distributes its food — one vacant city lot, rooftop garden and backyard chicken coop at a time. Join them as they discover that good food isn’t the only crop these urban visionaries are harvesting. They’re producing stronger and more vibrant communities, too.

SYMPHONY OF THE SOIL

Rooms 211 & 218 • Friday & Saturday 7:00am Room 207

By understanding the elaborate relationships between soil, water, the atmosphere, plants and animals, we come to appreciate the complex and dynamic nature of this precious resource. Symphony of the Soil draws on ancient knowledge and cutting edge science to explore the possibilities of healthy soil creating healthy plants creating healthy humans living on a healthy planet. The film also examines the use and misuse of soil in agriculture, deforestation and development, and the latest scientific research on soil’s key role in ameliorating the most challenging environmental issues of our time.

THE GREENHORNS

Beginning & Advanced TriYoga® Session

You don’t have to downward dog alone in your room — salute the sun with other conference goers! Stretch out and relax before a day full of exciting events.

Live Auction! Presidents Hall • Friday 7:45pm Join the excitement of our live auction. Bring your competitive spirit to make sure you go home with your favorite items!

Room 208

Monoculture; monopoly; cheap food; poor diets…the consequences of an agricultural system gone awry. Meet the young farmers who are re-orienting our food system. These dynamic entrepreneurs and stewards of place are starting businesses, partnering with others, inventing new social institutions, finding mentors, becoming apprentices, borrowing money, innovating and experimenting. They share a vision for a prosperous, satisfying, sustainable food system. It is ambitious and it will take work, but it won’t be boring.

Knitting Circle Hotel Lobby Fireplace Friday & Saturday 7:00am Can’t imagine a weekend without a bobble stitch? Grab your needles and your favorite project for some creative social time. 5

CONFERENCE MEALS ngredients for the meals served during our conference are gathered from farmers and processors, much of it donated. With a goal of assembling organically & sustainably produced foods, we had the good fortune of working with over 43 businesses. For the 17th year, special thanks goes out to Chef Ken Stout of the Penn Stater Conference Center and the faculty and students of the Pennsylvania College of Technology’s School of Hospitality, who make our nutritious & sustainable meals possible.

Continental Breakfast & Break Items Assorted Yogurts Organic Peanut Butter Cheese Stringles Hard Boiled Eggs Milk and Half & Half Thursday Luncheon Louisiana Muffaletta Sandwich Roast Beef Sandwich with Roasted Mushrooms and Boursin on Potato Ciabatta Bread Roasted Vegetable on Focaccia Beef Chili with Cheddar Cheese & Sour Cream White Bean, Potato and Cabbage Soup Cole Slaw Cookies & Brownies

Thursday Winter Picnic Dinner Pulled Pork Barbeque with Soft Rolls Mediterranean Style Beef with Artichoke Hearts, Tomato, Green Onion and Feta Cheese Herb Roasted Chicken Mile-High Quiche Curried Winter Vegetables with Rice Roasted Rosemary Fingerling Potatoes Salad Bar with Marinated Mushrooms Desserts: Maple Crème Brûlée, Peach Cobbler, Old Fashioned Double Chocolate Cake, Pennsylvania Ice Cream Friday Box Lunch Wrap Sandwiches — Fresh Chicken Salad or Roasted Vegetables Fresh Green Salad with Crisp Vegetables Fresh-Baked Cookie Natural Soda Social Hour Appetizers Summer Sausage, Cheeses & Chutney Pennsylvania Hummus with Crudités Blue Cheese Dip Fresh Organic Crudités Smoked Salmon Spread (Friday only) Sesame Sticks & Pretzels

2014 Providing Farms & Businesses Breezy Hill Farm

Leidy’s Natural Pork

Doylesburg, Franklin County Organic Heirloom Carrots

Souderton, Montgomery Co. Natural Pork Shoulder

Common Ground Farm

Leraysville Cheese Factory

Spring Mills, Centre County Organic Fingerling Potatoes

Leraysville, Bradford County Assorted Pennsylvania Cheeses

Dickinson College Farm

Macneal Orchards

Boiling Springs, Cumberland County Organic Spinach & Potatoes

Rebersburg, Centre County Maple Syrup

McGeary Organics Four Seasons Produce Ephrata, Lancaster County Organic Produce…and lots of it!

Lancaster, Lancaster County Organic Pastry Flour

Frankferd Farms Foods

Mother Earth Organic Mushrooms

Saxonburg, Butler County Natural Soda

West Grove, Chester County Organic Button Mushrooms

Got Hummus?

Nature’s Pantry

Lancaster, Lancaster County Tahini-free Hummus

State College, Centre County Coconut Coffee Creamer & Vegan Ice Cream

Hidden Brook Farm Doylesburg, Franklin County Organic Red Potatoes

Lancaster Farm Fresh Cooperative Lancaster, Lancaster County Grass-fed Beef & Sauerkraut

North Mountain Pastures Newport, Perry County German Sausages & Country Ham

Old School Snacks Cairnbrook, Somerset County Wild Rice & Sesame Snacks

Organic Valley Family of Farms LaFarge, Wisconsin Half & Half, Provolone, Cheddar, Baby Swiss & Blue Cheeses, Cream Cheese, Stringles, Summer Sausage, Chocolate Milk, Soy Creamer

Once Again Nut Butter Collective Nunda, New York Natural Peanut Butter

Saturday Box Lunch Sandwiches — House-made Turkey Salad on Focaccia, or Roasted Vegetables with Cheddar Cheese Fresh Green Salad with Crisp Vegetables Vegan Selection is Fresh Green & Asian Salad Fresh-Baked Cookie & Natural Soda

For more healthy food options, visit The Farmers Market Café. (see ad page 33)

Roaring Spring Premium Water

Aspers, Adams County Food Alliance Certified Canned Peaches

Sauder’s Eggs

Triangle Organics Farm

Lititz, Lancaster County Hardboiled Eggs

Aaronsburg, Centre County Grass-fed Beef

Seven Stars Farm

Trickling Springs Creamery

Phoenixville, Chester County Biodynamic Yogurt

Chambersburg, Franklin County Food Alliance Certified Heavy Cream, Organic Yogurt Smoothies & Premium Ice Cream

Rebersburg, Centre County Pastured Pork Savory Breakfast Sausage

Singing Meadows Farm

Oyler’s Organic Farm

Snyder’s of Hanover

Biglerville, Adams County Organic Apples & Apple Cider

Hanover, York County Gluten-Free Pretzels

PA Farm Products

Stone Meadow Farm

Stevens, Lancaster County Organic Chicken & Turkey

Woodward, Centre County Pennsylvania Farmstead Cheeses

Pennypack Farm

Stonyfield Farm

Horsham, Montgomery County Food Alliance Certified Butternut, Parsnips, Sweet Potatoes, Turnips, Watermelon Radishes

Londonderry, New Hampshire Organic Yogurt

Phillips Mushroom Farms Kennett Square, Chester County Organic Portabella, Shiitake & Other Exotic Mushrooms

Three Springs Fruit Farm

Roaring Spring, Blair County Fresh Spring Water

Over the Moon Farm

Lady Moon Farms Punta Gorda, Florida Organic Bell Peppers, Eggplant, Red Leaf, Green Leaf & Romaine, Flat Leaf Parsley, Tomatoes

Friday Night Banquet Dinner Exotic Mushroom & Brie Soup Green Salad with Bread & Butter Meat Selection — German Weisswurst and Knackwurst Sampler, served with Country Ham flavored Sauerkraut, Smashed Potatoes and Roasted Carrots Vegetarian Selection — Quinoa and Sweet Potato Cakes with Apple Slaw and Smashed Potatoes Vegan Selection — White Bean Stuffed Cabbage over Polenta Children’s Selection — Fruit Salad, Baked Chicken with Gravy served with Smashed Potatoes and Mixed Vegetables Dessert — Pennsylvania Ice Cream served with Apples Normandy

Airville, York County Organic Fingerling Potatoes

Turner Dairy Pittsburgh, Allegheny County rBGH-free Milk, Half & Half, Sour Cream & Whipped Cream

Tuscarora Mountain Farm Spring Run, Franklin County Organic Red Beets

Tuscarora Organic Growers Cooperative (TOG) Hustontown, Huntingdon County Bounty from many of their organic cooperative farms!

Sunny Ridge Farm Spring Run, Franklin County Organic Heirloom Carrots

Village Acres Farm Mifflinburg, Juniata County Organic Eggs

Sunrise Transport Ephrata, Lancaster County Product Consolidation & Transportation

Webster’s Bookstore & Café

Tait Farm Foods

Wild For Salmon

Centre Hall, Centre County Assorted Chutneys & Fruit Shrubs

Bloomsburg, Columbia County Smoked Pacific Salmon

State College, Centre County Fresh Brewed Coffee

Porter Farm Elba, New York Organic Red and Yellow Onions & Cabbage

Meet Our Producers Stone Meadow Farm — Their Raw Milk Cheeses Featured at the Thursday Social Hour Brian Futhey of Stone Meadow Farm in Woodward, Pennsylvania was raised a conventional dairyman. In the 90’s, Futhey was having a tough time making ends meet and convinced that there had to be a better way, this entrepreneur started reading about dairying in New Zealand where cows graze on grass and are milked seasonally along with their natural reproductive cycle. “I wasn’t a machinery person to start with,” says Brian. “So if there was a way for the cows to consume their own forage instead of dealing with equipment and it was more profitable it seemed to make a lot of sense.”

In 2003, reading all he could on the topic, getting support from PASA and help from a few family members, Brian started milking a small herd of Jersey cows his way. He started small and his production goals revolved around quality as opposed to quantity. Once production started, Futhey had to decide what to do with his milk. “I thought about selling liquid milk to stores, but that involved many complications. The farmer must invest in bottling equipment, deliver product to the stores, and take it back if it doesn’t sell. I realized cheese was a great solution, can be shipped anywhere in the United States, and the

North Mountain Pastures — Their German-Style Sausages Featured at the Friday Night Banquet North Mountain Pastures is owned and operated by Brooks Miller and Anna Santini. Their vision is to help more people eat healthy food, and believe the way to do that is to provide meat from animals raised on pasture. They began managing farms together in 2006, and now own 84 acres in Perry County, where they raise chickens, pigs, turkeys, cows and sheep, all with permanent access to pasture. They are also raising their young family of Kaj, Leila & Terra. Over the years, they have expanded their knowledge of pasture-raised meats by trial and error, and with the help of area farmers. They say, “The great thing about growing grass is that once established, it requires no tillage. So grazing can be done on steep or rough ground that is considered marginal and unfit for other agricul-

ture. In fact, some believe that grazing animals on hills improves the flavor and quality of the meat due to the extra exercise that the animals get!” Brooks has spent time with some of the finest chefs in the country, learning artisan techniques and recipes to make salumi directly on the farm. PASA conferences attendees will benefit from Brooks’ skills, as we feature his fine products at the Friday Night Banquet. Weisswurst is the official sausage of Oktoberfest, and staying true to the traditional ingredients, Brooks’ version is made with pastured pork and veal, and features the flavors of

Porter Farms — Supplying the Conference Kitchen with Organic Onions & Cabbage Jack and Dorothy Porter founded Porter Farms in Elba, New York in 1956 with a focus on raising livestock. Jack and Dorothy’s six children, Mike, Bess, Steve, twins Julie and Bea, and Emily soon joined the family and found themselves involved in the day-to-day operations. As the family grew, so did the farm, bringing it to its present size of more than 500 acres, 100 of which are vegetable crops. Slowly, with the help of Jack’s sons Mike and Steve, the operation transitioned to growing organic produce, and the farm’s first organic field was certified in 1990.

Porter Farms’ commitment to sustainable and organic agriculture is extensive. In addition to meeting the certified organic standards on all of its farmland by NOFA of New York, Jack was instrumental in determining the criteria for certification of an organic field. Steve was a board member of the Organic Farming Research Foundation, and served as project coordinator in Sustainable Agriculture Research and Education (SARE) initiatives as well. The shift to organic farming methods was largely a matter of philosophy - a commitment to grow and distribute wholesome, fresh and safe food in a socially and environ-

price per pound can be up to three times the value of liquid milk. Over the many years since, Brian consulted with a cheese mentor and was coached on how to produce the best “terroir” (a sense of place and taste) possible for his raw milk chesses. “The many classes that I’ve had the opportunity to take and the experts that I’ve been able to learn from, at such a reasonable cost, have been incredibly valuable, I’d even say critical. As PASA’s continued dedication to developing the best classes and courses for cheesmaking has materialized; the network of cheesemakers has continued to evolve greatly. These classes have produced a strong and real cheesemaker community, and we, as a collective force, are exponentially stronger in many regards because of it. Today Stone Meadow Farm cheese is sold retail at PASA supported farmers markets, and wholesale to restaurants and natural food retailers that are in the PASA network.

onion, cardamom, ginger, and lemon zest. His version is not so ‘weiss’ (white) because their meat has color! Knackwurst is a traditional German sausage named for the audible ‘pop’ it makes when it is split. Brooks’ version is all beef and incorporates white pepper, onion, and mace for spice. Country Ham is the first truly American cured meat. A tradition started in the south by European settlers, hams were traditionally air-dried and sometimes smoked. Brooks’ version is cured in Himalayan salt for 60 days, and then air-dried for over two years, without smoke. Result — their already-delicious pastured pork is transformed into a fruity, nutty, intense addition to the meal. The Penn Stater’s culinary team is pleased to use this special meat as a flavor roasted into the sauerkraut.

mentally responsible fashion. The whole family’s dedication to those ideals is reflected in every vegetable that leaves the farm. Today, Porter Farms continues its commitment to diversification and serving the regional community. In addition to the organic vegetables grown for the CSA, they also sell wholesale onions and cabbage to Whole Foods Market and Tuscarora Organic Growers Cooperative. Porter Farms has been supplying the PASA conference with all the onions and cabbage the kitchen needs for our meals for over a decade! We are proud to count Porter Farms as one of our conference sponsors this year too. They wanted to help support the entire program (beyond their vegetable donations) in memoriam to Steve, who was lost in 2004 to cancer. Steve’s devotion to sustainable farming educations was as strong as the sun, and we are honored to have Steve’s vision and mission a part of the spirit of conference this year.

FUTURE FutureFARMERS FarmersSCHEDULE Schedule Our Future Farmers: Babysitting, Kids & Youth Programs We are grateful to all of our volunteers who help us to nurture the next generation of farmers and local food system advocates! Thursday Sprouts and Seedlings programs are organized by Grow Pittsburgh’s Edible Schoolyard team, bringing their school-garden and cooking education activities to PASA’s Future Farmers. On Friday and Saturday, Sprouts programs are led by a team of local Centre County

Childcare Room & Cooperative Babysitting

volunteers active in agriculture and environmental education, and Seedlings programs are facilitated by student members of the Chatham University Naturality Club. In addition, we appreciate all of the conference speakers and volunteers taking time out of their busy schedules to visit and share with our Future Farmers! Please remember to thank them when you pick up your children!

F R I DAY

S AT U R DAY

Pick up your children promptly at 5:30pm.

Pick up your children promptly at 4:30pm.

This unstaffed room is stocked with toys and games for parents with children 5 years old and under. Parents are responsible for supervising their children at all times. A signup sheet is provided in the room for parents who wish to share supervision duties.

Sprouts (Grades K–2)

9:45-10:45am Yoga or Mixed Martial Arts

9-9:45am Utilizing the medicinal plants: Making Comfrey Salve

Children may not be left unattended. Meals are not provided.

10:45-11:30am Snack

9:45-10:45am Yoga or Mixed Martial Arts

11:30am-12:15pm Art for Food Forest Mural & Seven Layer Food Forest Puzzle

10:45-11:10am Snack

12:15-1:15pm Parents are required to pick up their children for lunch.

11:45am-1pm Parents are required to pick up their children for lunch.

1:15-3pm Pollinator Garden Overview & Planning 3-4pm Swim

1-1:30pm Quiet Crafts: Beeswax Modeling & Scavenger Hunt

4-4:30pm Snack & Marionette Show

1:30-3pm Permaculture Design Mural

4:30-5:30pm Felt Balls

3-4pm Mushroom Cultivation Demonstration

Room 222 Room 221

8:15 Drop Off & Paperwork

8:15am Drop Off & Paperwork

8:15-9:00am Introductions & Welcome Game

8:15-8:30am Welcome

9-9:45am Habitat Treasure Hunt, Seven Layer Food Story & Play

8:30-9am Felt Ball Crafts & Games

Room 221

11:10-11:45am Permaculture Games

4-4:15pm Snack & Story

Seedlings (Grades 3–5)

Room 220

4:15-4:30pm Wrap Up

8:15am Drop Off & Paperwork

T H U R S DAY

Sprouts & Seedlings (Grades K–5)

Seedlings (Grades 3–5)

9-9:45am Farming & Sustainability Lessons

8:15-9am Introductions & Warm-Up Game

9:45-10:30am Yoga or Mixed Martial Arts

9-9:45am Color in Your Diet

10:30-11:30am Renewable Energy

9:45-10:30am Yoga or Mixed Martial Arts

11:30am-12:15pm Seed Art

10:30-11:45am Snack & Stand Up for Food

12:15-1pm Parents are required to pick up their children for lunch.

11:45am-1:15pm Parents are required to pick up their children for lunch.

1-1:30pm Crops vs. Pesticides Game

1:15-2pm Probiotics Game

1:30-3pm Rain Water Run-Off Activity

2-3pm GMOs

3-4:15pm Swim

3-4:15pm Sustainable Scavenger Hunt & Snack

4:15-4:30pm Make Your Own Trail Mix

4:15-4:30pm Closing Activities

Room 220

4:30-5:15pm Potato & Leaf Print Making

Room 221

Youth (Grades 6–8)

5:15-5:30pm Closing Activity

Room 219

8:30-9am Drop Off, Paperwork & Opening Activities

Youth (Grades 6–8)

9-9:25am Introductions & Welcome Game

8:15am Drop Off & Paperwork

9:30-10:15am All Plants Begin with Soil

8:15–8:45am Welcome & Introductions

8:30-10:15am Growing Health Soils: What Farmers & Gardeners Can Do, Hannah Shayler

10:20-11:05am Pizza Detectives

8:45-9:45am Making Flour, Roberta Strickland

10:15-11am All About Apples, Clair Kauffman

11:10-11:55am Cheese Lab

9:45-10:30am Taste & Learn: Bread, Nina White

11-11:45am Yoga for Youth

12-12:55pm Lunch & Free Play

10:30-11:30am Teaching Renewable Energy & Movie

11:45am-1:30pm Parents are required to pick up their children for lunch.

11:30am-12:15pm Games to Get Moving, Brenda Reyes Lua & Michael Hannum

1:30-3:30pm Seeds Art & Games

1-1:55pm Herbal Tea Party 2-2:55pm Thanks, Honeybees! 3-4:15pm Swim 4:20-5:15pm Grain Grinding Galore Children should be promptly picked up at 5:15pm.

Youth (Grades 6–12)

Room 219

Youth Program will spend the day in Room 219 with the Youth in Farming pre-conference track. Programming ends promptly at 5pm.

8:15-9am Introductions & Journal Making

8:15am Drop Off & Paperwork

Room 219

12:15-1:15pm Parents are required to pick up their children for lunch. 1:15-2:15pm Farm Equipment, Eric Vander Hyde 2:15-3pm Taste & Learn: Sausage, Cured Veggies & Meats, Brooks Miller 3-4pm Taste & Learn: Cheese Peter Dixon 4-5:30pm Dream Farm Business Planning, Rebecca Thistlewaite

8:15-8:30am Introductions

3:30-4:30pm Understanding Flavor, Mark Mulcahy

PRE-CONFERENCE

Track Overview

PASA is pleased to offer 11 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. Walkin registrations are not available. Special thanks to the companies and organizations who helped to design our programming.

WEDNESDAY, FEB 5 TRACK 1 Tractor, Machinery & Facilities Safety for Small Farm Operators Ag Progress Days General Purpose Building Presenters: Linda Fetzer, Bill Harshman, Patty Neiner & Sam Steel, Penn State University Funds for this program provided by PA Women’s Agricultural Network

TRACK 4 Biodynamic Agriculture Presenters: Hugh Williams, Threshold Farm & Mac Mead, Pfeiffer Center

TRACK 5 Raising Dough: Financing Your Food Based Business Presenters: Bill Kitsch, Mid-Atlantic Farm Credit; Rebecca Thistlewaite, Sustain Consulting; Elizabeth Ü, Finance for Food Funds for this program provided by

TRACK 2 Food Safety for Farmers & Food Hubs — Adapting to Survive in the Regulatory Environment Presenters: Lydia Johnson, PA Department of Agriculture; Ariane Lotti, National Sustainable Agriculture Coalition; Brian Snyder, PASA; Steve Warshawer, The Wallace Center & Mesa Top Farm

TRACK 3 Practical Food Safety Programs & Quality Control Strategies for Artisan & Farmstead Cheesemakers Presenters: Peter Dixon, Dairy Foods Consulting & Parish Hill Creamery; Kerry Kaylegian, Penn State University; Representative from AgriService LLC; Emilio Mignucci, Di Bruno Brothers Funds for this program provided by

Presenters: Tim Blakeley, Mountain Spring Farm; Aaron & Melissa Miller, Miller Grass Farm; Henry Rosenberger, Tussock Sedge Farm; Ridge Shinn, Summerfield Farms

TRACK 9 Diversifying Poultry with Turkeys, Ducks, Geese & Guineas Presenters: Deb Aaron & Val Vetter, Piney Woods Ranch; Greg Gunthorp, Gunthorp Family Farm; Will Harris, White Oak Pastures; Jeff Mattocks, The Fertrell Company; Tom Wadson, Wadson’s Farm Program provided in collaboration with

TRACK 6 The Resilient Farm & Homestead Presenter: Ben Falk, Whole Systems Design, LLC

TRACK 10 Glyphosate & Genetically Modified Crops: Implications & Remediations

TRACK 7 Rebuilding a Local & Regional Grains Food System: Where We Are — Where We Need to Go

Presenters: Dave Mortensen, Penn State University & Howard Vlieger, Verity Farms

Presenters: Robert Beauchemin, Les Moulins de Soulanges, Inc; Omar Beiler, Beiler’s Heritage Acres; Elizabeth Dyck, OGRIN; Mark Fischer, Castle Valley Mill; Thor Oechsner, Oechsner Farms; Joel Steigman, Small Valley Milling; Roberta Strickler, Greenberg Associates; Nina White, Bobolink Bakery & Dairy

Youth in Farming: Energy Efficiency, Wind Power, Photovoltaics & More!

Program provided in collaboration with

THURSDAY, FEB 6

TRACK 8 How to Take Your Grass-Based Enterprise to the Next Level

6th to 12th Grade Only Presenters: Claire & Rusty Orner, Quiet Creek Herb Farm & School of Country Living

This program is part of the Organic Agriculture Research & Extension Initiative

United States Department of Agriculture National Institute of Food and Agriculture

by Agri-Service LLC

DIS CUSSION SESSIONS FRIDAY, FEBRUARY 7 • 2:45–3:45PM Take advantage of this hour that has been set aside for informal meetings around a variety of topics (listed below). These are intended to be discussions rather than presentations, so be prepared to contribute to the conversation. As with workshops, you can choose any of the topics below — or spend some time visiting our TradeShow vendors, socializing or networking.

PASA’s Educational Programs Discussion Join members of PASA’s Board & Staff as they lead discussions on PASA’s educational programming. Participants will have the opportunity to share ideas on their unique educational needs. Your feedback will be crucial as we plan future educational offerings for novice, experienced and master farmers. Help PASA ensure that these programs continue to provide inspiration to enhance sustainable agriculture as they have done for over 20 years! There will be a follow up meeting over lunch on Saturday to continue the conversation begun on Friday. You do not need to have been at a Friday meeting in order to attend the discussion on Saturday. Please choose a meeting based on your geographical location. If you are not from PA, you may select whichever region is closest to you. • Room 204 — South Central Region Adams, Bedford, Blair, Cambria, Cumberland, Dauphin, Franklin, Fulton, Huntingdon, Juniata, Lebanon, Mifflin, Perry, Snyder, York • Room 205 — Western Region Allegheny, Armstrong, Beaver, Butler, Clarion, Crawford, Erie, Fayette, Forest, Greene, Indiana, Jefferson, Lawrence, Mercer, Somerset, Venango, Warren, Washington, Westmoreland • Room 206 — North Central Region Bradford, Cameron, Centre, Clearfield, Clinton, Columbia, Elk, Lycoming, McKean, Montour, Northumberland, Potter, Sullivan, Tioga, Union • Room 207 — Eastern Region Berks, Bucks, Carbon, Chester, Delaware, Lackawanna, Lancaster, Lehigh, Luzerne, Monroe, Montgomery, Northampton, Philadelphia, Pike, Schuylkill, Susquehanna, Wayne, Wyoming

Forging Ahead Together: The Future Harvest CASA & PASA Merger

The Challenges & Opportunities of Urban Farming

Room 108

Room 106

Future Harvest/CASA and PASA recently announced an intention for the two organizations to merge. Attend this meeting to learn more, and address questions and concerns with PASA and Future Harvest CASA Board Members & Staff. Other topics of interest and importance to the FH-CASA region may be covered as well.

This year, the conference has a series of workshops about urban farming so you can hear from the experts. Use this session to share your own thoughts and experiences, as well as to ask questions of other farmers who are working to farm in urban and small-scale settings.

The Real Deal: How Do We Define “Local” in a Meaningful & Measurable Way? Room 105 PASA, the Farmers Market Coalition and FoodRoutes Network are collaborating on a new project to define, protect, and enhance the integrity of local food systems with funds from the Henry L. Hillman Foundation. The goal is to create more transparency in the food system through clear definitions and evaluation processes for farmers markets and food related businesses to assess their depth of “localness” and communicate this information to customers. Share what “local” means to you and voice your ideas for ways to prevent confusion in a marketplace full of competing claims of food origin. The project will be piloted in Western Pennsylvania, but input from everyone is welcome, no matter where you are from.

PA Young Farmers Unite! Organizing for Our Collective Success Room 107 The National Young Farmers Coalition represents, mobilizes, and engages young farmers to ensure their success. South Central PA Young Farmers is a new chapter of NYFC, bringing farmers together to foster collaboration, farmer-to-farmer learning, and policy change. In this breakout, we will discuss needs and opportunities for collaboration. Interested in organizing farmers in your region? Join us!

GMO Labeling: An Urgent Case for Food Transparency Room 104 What we are working towards is creating better understanding with the GMO labeling and why we need to pass a law in the Commonwealth of PA. This discussion will include everyone with the latest, most up to date information and news about GMOs. In addition we will discuss the “know how” and tools to be an advocate for this cause and provide you with action steps to take in helping to create a transparent PA food system!

Friday

Workshops at a Glance

Enjoy the variety of topics our workshop line-up has to offer! You can choose to go to any of the sessions. Detailed descriptions and speaker biographies are available on the next pages. The level of material for each workshop is indicated if it is either NOVICE or EXPERIENCED. If no level is indicated, it is appropriate for all audiences. NOTE: Not all sessions are being recorded. To see which are, refer to the order form from Rhino Technologies in your registration folder.

FRI 8:30–9:50 AM Let’s Do It Together: Encouraging Honeybee Health in the Agricultural Community Grai St. Clair Rice & Chris Harp Executive Conference Suite Improving Soil Health with Cover Crops Charlie White Presidents Hall 1 The Business of Farming: Crowdfunding 101 — Understanding the Many Forms of Fundraising from the Masses Elizabeth Ü Presidents Hall 2 Farm Bill 2014 Ariane Lotti Presidents Hall 3 Animal-Powered Farming: The Path to Draft Mary Wildfeuer & Todd Newlin Room 104 NOVICE

From Milk to Mold: Developing & Refining Cheese Recipes Peter Dixon Room 105

Gap Certification for Growers Steve Warshawer, The Wallace Center & Mesa Top Farm Room 108 Services Available to Migratory Farm Workers in Pennsylvania Brenda Re-Lua, Suzanne Benchoff, Michael Hannum & Jorge Perez-Rico Room 109 Homeopathic Methodology for Plants Nazirahk Amen Room 202 Current Research: Residential Proximity to High-density Livestock Production & MRSA Infection Joan Casey Room 203 The Best Disease Resistant Varieties for High Quality Organic Apples Rob Crassweller & Jim Travis Room 204 Organic Pest Management for Wheat Production & Storage Elizabeth Dyck & Greg Roth Room 205

EXPERIENCED

Finding Your Right Livelihood Growing Herbs Beth Lambert Room 106 The Business of Farming: Successful Farm Internship Programs, A View from Both Sides Megan Gallagher, Dean Martin & Johnny Parker Room 107 EXPERIENCED

Nature as Mentor: Outdoor Pigs Craig Haney Room 206 Orchards as an Enterprise: Method, Economics, Holism Hugh Williams Room 207 Water Before Soil: Design & Management for Drought & Flood, Resilience for the Long Haul Ben Falk Room 208

Earthen Building with Practical Uses Claire, Rusty & Walker Orner Senate Suite NOVICE

FRI 1:15–2:35 PM Biodynamics & Old Time Farming Jeff Poppen Executive Conference Suite Integrating Organic Seed Production into Your Diversified Farm: Is It Right For You? Ira Wallace Presidents Hall 1

See page 3 for the detailed conference schedule.

Quality Management Systems & Group GAP Certification for Food Hub Managers Steve Warshawer Room 203 Q & A Session Daphne Miller Room 204 Raising Your Own Turkey Poults Val Vetter Room 205 Goods from the Woods: Foraging, Growing & Marketing Edible Forest Produce Eric Burkhart Room 206

NOVICE

Why Natural Beekeeping Matters Grai St. Clair Rice & Chris Harp Presidents Hall 2

Cold Hardy Winter Vegetables Pam Dawling Room 207

A Conversation on Milling Robert Beauchemin Room 104

Finding Success in the Market: Selling to Retailers Justin Pizzella & Evan Diamond Room 208

Managing Weeds in the Orchard with Flame Burning & Cultivation Clair Kauffman Room 105

The Business of Farming: Feasibility Studies & Business Plans Rebecca Thistlewaite Senate Suite

Raising Sheep: Getting Your Meat from Farm to Chef Sukey & John Jamison, Mike Ditchfield Room 106 City Farming: Farming for Social Change — A Different Kind of Bottom Line Sophia Buggs & Greg Bowman Room 107

FRI 2:45–3:45 PM Discussion Sessions Choose from several conversation topics or regional membership meetings listed on page 10.

FRI 4:10–5:30 PM Utilizing Tests to Evaluate Physical, Chemical & Biological Changes in the Soil Dan Dostie Room 108 Cheese Rind Microbes: The Good, The Bad & The Ugly Peter Dixon Room 109 Accepting Electronic Payments at Your Farmers Market — SNAP, Debit & Credit Amy Crone Room 202

Habitat Is Home: Creating Spaces for Pollinators, Predators & Parasitoids Dave Mortensen & John Tooker Executive Conference Suite Got Dirt? Get Soil! Howard Vlieger Room 104 Starting from Scratch on Leased Land with No Infrastructure, No Equipment & No Skills Linda Shanahan & Eric Vander Hyde Room 105

See the next page for detailed descriptions and speaker biographies for the workshops.

Growing Quality Vegetables Biodynamically Mac Mead Room 106 Team Raw Milk: A Case Study of Collaboration & Cooperation Lydia Johnson, Ernest Hovingh & Edwin Shank Room 107 Multispecies Planned Rotational Grazing Will Harris Room 108 Finding Success in the Market: Marketing Meat — Understanding Yields, Pricing & Selecting Marketing Channels Matt LeRoux & Brian Moyer Room 109 EXPERIENCED

Everything You Need to Know About Hiring Migrant Workers Jon Weirether Room 203 The FSMA Response: Forging Alliances & Building Persuasion Ariane Lotti, Stacy Miller & Brian Snyder Room 204 Turkeys for Two Seasons: Pastured Turkey Production Craig Haney Room 205 NOVICE

Producing Asian Greens for Market or at Home Pam Dawling Room 206 Finding Success in the Market: Marketing on a Shoestring George Latella Room 207 Building Farm Resilience to Pests & Climate Change Miguel Altieri Room 208 EXPERIENCED

City Farming: Urban Beekeeping Connects the Dots Grai St. Clair Rice & Chris Harp Senate Suite

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FRI 8:30 – 9:50 AM Let’s Do It Together: Encouraging Honeybee Health in the Agricultural Community Grai St. Clair Rice & Chris Harp, HoneybeeLives Executive Conference Suite This workshop will explore the potential relationships between beekeepers and the broader agricultural world of farms, cattle and dairy operations and orchards. Topics covered will include tips for engaging public concern for bee health, raising awareness of simple choices for individuals and communities, developing cooperative networks for honey and beeswax products and marketing support. By working together, it is possible to keep honeybees, farms, the environment and evolution healthy. Grai St. Clair Rice is an organic beekeeper and writer/photographer/filmmaker based in New York City. Grai is co-founder of HoneybeeLives with Chris Harp, and the founder of the Ulster County Beekeeping Association. Grai lectures on gardening for honeybees, writes about honeybees for magazines and newspapers and co-teaches some of the HoneybeeLives beekeeping classes. Chris Harp is an organic beekeeper, “Bee Doctor,” beekeeping teacher and co-founder of HoneybeeLives. He has been tending his own hives for twenty three years, expanding his naturalist and biodynamic approach to tend approximately 200 colonies. HoneybeeLives’ in-depth workshops for beekeepers nurture beginning beekeepers and encourage veteran beekeepers to adopt a naturalist approach. He was a consultant for the Certified Naturally Grown Apiary Standards.

Improving Soil Health with Cover Crops Charlie White, Penn State Extension Presidents Hall 1 Cover crops improve soil health by increasing organic matter, enhancing nutrient availability, stimulating soil microbes, reducing erosion and alleviating compaction. This presentation will discuss the cascade of biological processes that are set into motion through the living roots and shoots of cover crops. Charlie White is a Sustainable Agriculture Extension Associate with Penn State Extension’s Crop Management Team. Charlie’s research and extension activities are focused on how cover crops and cover crop mixtures can be used to meet farm management objectives such as improving soil health, enhancing nutrient cycling and reducing input costs.

The Business of Farming: Crowdfunding 101 — Understanding the Many Forms of Fundraising from the Masses Elizabeth Ü, Finance for Food Presidents Hall 2 What is crowdfunding, anyway? This umbrella term refers to a number of innovative fundraising techniques — online and otherwise — in which you raise small amounts of money from a large number of people. Many of these models can be helpful for farms and farm-based businesses. This session will cover the many forms of crowdfunding — including online fundraising platforms (such as Kickstarter and IndieGoGo), peer-to-peer lending, community supported pre-sales models (such as subscriptions and gift certiﬁcates), direct public offerings and more. Come away with a basic understanding of how the different forms of crowdfunding work, the laws that apply in each case, which crowdfunding opportunities might be a good ﬁt for your own unique situation and tips for success. Elizabeth Ü is author of Raising Dough: the Complete Guide to Financing a Socially Responsible Food Business and executive director of the nonprofit Finance for Food. Elizabeth regularly speaks on the topics of impact investing, social finance and sustainable food systems at conferences geared toward foundations, financiers, investors, philanthropists, nonprofits, lenders, technical-assistance providers and social entrepreneurs. She also consults with food-system entrepreneurs — and their supporters — to identify mission-aligned financing opportunities.

Farm Bill 2014 Ariane Lotti, National Sustainable Agriculture Coalition Presidents Hall 3 The Farm Bill — one of the primary agriculture and food policy tools of this country — is written every ﬁve years. It covers a lot of ground, from agricultural subsidies to food stamps to conservation programs. The 2014 Farm Bill is very active — and may be close to a vote during the conference time. Ariane Lotti will be able to give us an update as well as discuss how the current version of this bill will impact farmers and others in the sustainable and regenerative agricultural community. Ariane Lotti serves as Assistant Policy Director for the National Sustainable Agriculture Coalition (NSAC), where she coordinates NSAC’s policy campaigns, serves as a liaison between the grassroots and policy staff and staffs several program areas, including organic and food safety issues. She has served as the Policy Director for the Organic Farming Research Foundation, and Policy Associate for OFRF and NSAC. She is a published author, and has worked on and conducted research on organic and conventional farms in the US and Europe. She is a member of USDA’s National Agricultural Statistics Service Advisory Committee on Agriculture Statistics.

Animal-Powered Farming: The Path to Draft Mary Wildfeuer & Todd Newlin, Sankanac CSA Room 104 This workshop will cover strategies on how to gain the knowledge, horse(s) and equipment necessary to incorporate horse power into an existing vegetable production system or start up a small-scale operation based solely on horsepower. Mary Wildfeuer and Todd Newlin have been farming for 9 years. They currently run the Sankanac CSA, a 220member Biodynamic CSA that is also part of Camphill Village Kimberton Hills, a lifesharing community that includes adults with special needs. Over the years, Todd and Mary have introduced draft horses into several different produce farm systems, including their current farm, where they also train apprentices and interns each year.

From Milk to Mold: Developing & Refining Cheese Recipes Peter Dixon, Dairy Foods Consulting & Parish Hill Creamery Room 105 Learn how to create a framework for researching and developing recipes for cheeses with similar characteristics to the ones that you want to make. Through this workshop, participants will gain a better understanding of the ingredients and steps in cheesemaking that can be used to reﬁne these recipes. Peter Dixon is a dairy foods consultant and artisan cheesemaker. His work with people engaged in or interested in making cheese and other dairy products draws on 30 years of cheesemaking and 15 years of consulting. Peter works with dairy farmers and experienced, as well as aspiring, cheesemakers to research and develop or improve their milk processing businesses. Peter offers small group cheesemaking instruction geared toward handmade artisan and farmstead cheese production at Westminster Artisan Cheesemaking. He is also the co-owner of Parish Hill Creamery, makers of raw milk, Italian-style cheeses.

Finding Your Right Livelihood Growing Herbs Beth Lambert, Herbalist & Alchemist Room 106 There are economic opportunities to be gained by incorporating the growing of herbs into a diversiﬁed, ﬁnancially successful farm enterprise. What should a grower interested in the various markets for growing herbs consider in terms of available time, property, income expectations and market characteristics? Issues will include projecting potential income, reviewing operating costs and assessing how to reach your market. Where do you want to be in the supply chain? Beth Lambert is the CEO of Herbalist & Alchemist, a company whose products are made from organically grown or ethically wild-crafted botanicals. She serves on the Exec-

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utive Committee and Board of Directors of the American Herbal Products Association (AHPA), Chairs its Education Committee and Chairs the Board of the AHPA-ERB Foundation.

The Business of Farming: Successful Farm Internship Programs, A View from Both Sides Megan Gallagher, Johnny Parker & Dean Martin, Edible Earth Farm Room 107 Labor is a key obstacle for many small farms. Developing an apprenticeship program can be a way to recruit passionate people who are excited to work for you. Learn about the importance of screening, staff empowerment and staff retention through ﬁrsthand experiences from Edible Earth Farm Apprentices Megan Gallagher and Dean Martin. Megan Gallagher is an intern at Edible Earth Farm in Tionesta, PA. She has a passion for small-scale organic production and is interested in bridging the gap between communities and their food source. Having participated in Pittsburgh-area farms through work-trade programs, this is her first year farming full-time. She is appreciative of the experiential learning that her internship has provided and is excited to continue farming. Dean Martin was an intern at Edible Earth Farm for the 2013 season. His journey into internships and experiences interning has been both amazing and a great learning experience, and he hopes to share some of what he has learned along the way. As a teenager, Johnny Parker worked on an organic farm in Central Pennsylvania. After 5 seasons, he left the farm to attend college and pursue a career in software engineering, ultimately holding the position of Director of Information Systems at Carnegie Mellon University. In 2008, Johnny became involved with PASA and began to plot his return to the farm. In 2010, Johnny and his wife April founded Edible Earth Farm in Forest county Pennsylvania where they raise certified organic fruit, vegetables and mushrooms. He is committed to passing along his knowledge and experience to others who may also wish to leave the office for the field.

Gap Certification for Growers Steve Warshawer, The Wallace Center & Mesa Top Farm Room 108 Are you hearing that GAP certification is a good idea? Steve will explore why you might want to consider getting certified, introduce you to some of the concepts behind GAP, introduce Group GAP — an innovate approach to food safety certifications — and point you in the direction of some great resources. Steve will also talk about mitigating risk and determining risk appropriate practices. New Mexico-based farmer and Cooperative CSA operator Steve Warshawer serves as food safety consultant to the Wallace Center and the National Food Hub collaboration. Steve has been working collaboratively with USDA Agricultural Marketing Service for 3 years to develop a group or community based approach to food safety certification. His

direct experience in produce, dairy and meat production and distribution informs his opinions on food safety. Steve’s concerns about the impact on local/regional food systems of food safety expectations led him to help initiate a national effort to prevent unreasonable food safety expectations while also developing reasonable scale-appropriate programs.

Services Available to Migratory Farm Workers in Pennsylvania Suzanne Benchoff, Brenda Reyes-Lua, Jorge Perez-Rico & Michael Hannum, Lincoln Intermediate Unit #12 Room 109 A panel of experts from the education and health ﬁelds representing over 100 years of direct services to migrant farmworkers in PA will explain services that are offered — all free of charge — to migrant farm workers and their families that are of beneﬁt to the employer. Topics will include public school services/requirements, classes for young adults who work at labor camps, health outreach to migrant workers and preschool and summer services for children of migrant farmworkers. Panelists will also answer questions on these topics from the audience. Suzanne Benchoff currently is the director of Migrant and English as a Second Language Programs at the LIU12. Currently over 30 different languages are represented in the programs. Dr. Benchoff has over 33 years of experience working with employers and migrant families in the Commonwealth and holds a doctorate in education. Originally from Mexico, Brenda Reyes-Lua migrated into the US in 1993 to reunite with her parents, both employed in migrant farm labor. With assistance from the Migrant Education Program, Brenda was able to further her education and received a Bachelor’s Degree from Georgetown University. She is currently the program coordinator for the 21st Century Community Learning Centers PASOS grant in Adams and Franklin Counties and is very involved with the Latino community in the area. Jorge Pérez-Rico, a Sociologist and a former migrant farmworker and poultry laborer, is the Parent Coordinator for the LIU 12 Migrant Education Program. He is part of a growing and living Latino immigrant community in Adams County, PA. Michael Hannum worked for four years as a Student Support Specialist Assistant with the PA Migrant Education Program (MEP), and later accepted the position of Student Support Specialist of Recruitment and Data Review. He supervises identification, recruitment and enrollment of children into the PA MEP in 30 Pennsylvania Counties. Michael also oversees educational programming for the program’s Out of School Youth (OSY).

Homeopathic Methodology for Plants Nazirahk Amen, Purple Mountain Organics Room 202 Nazirahk will review and build upon the topics covered last year on the use of homeopathic medicine as it applies speciﬁcally to plants. Speciﬁc topics will include plant trauma, shock, developmental diseases, pest and

disease management. Attendees will gain a basic understanding of the practical application of homeopathy in the ﬁeld. Nazirahk Amen is a naturopathic physician, acupuncturist and agriculturalist. He has studied and practiced homeopathy with patients for over 15 years. As owner of Purple Mountain, he is at the forefront of urban and periurban farming in the DC area and helps to grow about 5 acres of fruit, ethnic and specialty crops in Beltsville, MD at the University of the District of Colombia Research Farm. Dr. Amen will share his experience with homeopathy in the field.

Current Research: Residential Proximity to Highdensity Livestock Production & MRSA Infection Joan Casey, Johns Hopkins University Room 203 Swine farmers carry MRSA on their skin more often than non-farmers, stemming from occupational exposure. This workshop will explore the ﬁndings of Joan Casey’s study of environmental exposure to high-density livestock production in Pennsylvania, in which she found that people living near swine operations and crop ﬁelds where swine manure was applied were at risk for MRSA infection. Joan Casey is a 5th year PhD student in the Department of Environmental Health Sciences at Johns Hopkins Bloomberg School of Public Health. Her dissertation research has focused on links between antibiotic-resistant infections (specifically MRSA infection) and high-density livestock production in Pennsylvania.

The Best Disease Resistant Varieties for High Quality Organic Apples Rob Crassweller, Penn State University Jim Travis, Apple Tree Vineyard & Farm Room 204 Eastern organic apple orchards can produce high quality fruit when disease resistant apple varieties are grown. The most important apple disease, known as apple scab, can be eliminated from organic apple orchards through the use of disease resistant apple varieties. In this workshop, the best of the disease resistant apple varieties will be reviewed considering fruit size and ﬂavor, ripening season, tree growth, consistency of bearing and yield. There will also be a discussion of disease resistant rootstocks that control tree size. Organic disease management strategies for the common apple fruit and foliage diseases besides apple scab will also be discussed. Rob Crassweller has been a professor of Horticulture and tree fruit extension specialist at Penn State University since 1984. Rob’s primary area of expertise is in tree fruit production with specialties in apple variety evaluation, tree fruit rootstock evaluation and pruning and training of fruit

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trees. Rob is currently evaluating the largest collection of scab resistant apple cultivars in the east coast. Dr. Jim Travis has 29 years experience working as a Professor in Penn State’s College of Agricultural Sciences specializing in the diseases of fruit trees and grapes. He also has 10 years of experience in organic tree fruit production as a researcher and grower. He is presently co-owner of a fruit farm in Adams County, PA with his son, where they grow wine grapes and organic apples and peaches. They currently have 7 acres of USDA certified organic tree fruit with plans on expanding tree fruit acreage over the next several years. Their organic apples and peaches are marketed as fresh fruit through a local organic farm market.

Organic Pest Management for Wheat Production & Storage Elizabeth Dyck, Organic Growers Research & Information-Sharing Network Greg Roth, Penn State University Room 205 As growers increase production to meet consumer demand for locally-grown wheat and other small grains, disease and insect pest issues must be managed to optimize yield and grain quality. Join agronomists Greg Roth and Elizabeth Dyck for an overview of the major diseases and insect pests that attack wheat in the ﬁeld and in the storage bin and organic management strategies and methods for their control. Elizabeth Dyck is founder and coordinator of the Organic Growers’ Research and Information-Sharing Network (OGRIN), a not-for-profit organization that focuses on collaborative research with organic growers. She is currently doing research on organic wheat management, including heritage and ancient wheats, as part of the OREIfunded project “Value-added grains for local and regional food systems. Dr. Greg Roth is a Professor in the Department of Plant Science and has an extension/research appointment focusing on grain crop management. He has been a member of the faculty at Penn State since 1989. In his position as the extension grain crops specialist, he works on corn, soybeans and small grains. For the past 3 years he has been working with farmers on the potential of value added organic wheat, spelt, emmer and einkorn varieties.

Nature as Mentor: Outdoor Pigs Craig Haney, Stone Barns Educational Center Room 206 Understanding the nature of pigs should dictate management of the swineherd. Using Nature as mentor, this workshop will focus on the biology of the pig while covering the practical management of rearing pigs for meat. Through handling, herd health, feeding, breeding, farrowing and harvest, the nature of the pig will be emphasized. Craig Haney has been the livestock manager at Stone Barns Center in Westchester, NY since its opening in 2004, where the rotation of animals currently consists of sheep, egg laying and meat type chickens, turkeys, geese, beef cattle and swine. In 1998, he began Skate Creek Farm, which was also a founding member of the Meadow Raised Meats Cooperative.

Orchards as an Enterprise — Method, Economics, Holism Hugh Williams, Threshold Farm Room 207 In this workshop, Hugh will cover the production and management of tree fruit within a diversified whole farm organism, including a detailed description of a profitable biodynamic farm with slides and a full discussion of the topic. Specific biodynamic practices essential in maintaining high quality fruit within a commercial enterprise will be presented. Hugh Williams grew up in the orchards of the Blue Mountains of Australia. For the last 40 years he has practiced biodynamics in Australia and the US, and since 1994 has owned and operated Threshold Farm with his family in upstate New York. This unique diversified farm has vegetables and dairy with orcharding as a specialty.

Water Before Soil: Design & Management for Drought & Flood, Resilience for the Long Haul Ben Falk, Whole Systems Design, LLC Room 208 This session will overview methods for drought and ﬂood-prooﬁng productive landscapes through capturing the fertility offered by rainfall events. Approaches will include swales, ponds, rice paddies and terraces along with hugelkulture, fertigation and other water-harnessing and distribution techniques. These techniques will be become essential foundations of climate changeadaptive farms and homesteads. Ben Falk is a land planner, farm designer and homesteader based out of Vermont’s Mad River Valley. He consults across the Northeastern US at homesteads and innovative farms seeking to adapt effectively to a shifting climate, increased operating costs, greater levels of environmental pollutants and other emerging facts of life in the 21st Century. He is the author of the Resilient Farm and Homestead.

Earthen Building with Practical Uses Claire, Rusty & Walker Orner, Quiet Creek Herb Farm & School of Country Living Senate Suite Beginners will explore the joy of playing in the mud. The session will include an overview of straw bale building from below ground to final plaster as well as earthen oven construction & firing, earthen bench building and earthen bottle walls and floor in a yurt. Prepare to get inspired! Rusty, Claire, Walker and Ashton Orner are stewards of the non-profit educational facility, Quiet Creek Herb Farm & School of Country Living, a 30-acre organic farm located in Brookville, Pennsylvania. Quiet Creek has a straw-bale addition, an earthen oven, a yurt with bottlebrick walls and earthen floor and a community fire circle with earthen benches for students to enjoy and model.

Quiet Creek’s year-round classes cover sustainable topics such earthen building, integrated pest management, generating electricity with wind and sun, vermicomposting, creating raised beds, soil food web, herbal soap making, bread making and much more.

FRI 1:15 – 2:35 PM Biodynamics & Old Time Farming Jeff Poppen, Long Hungry Creek Farm Executive Conference Suite In The Agriculture Course, a series of lectures by Rudolf Steiner, it was said that the use of biodynamic preparations alone was not meant to replace sound agricultural practices, including the liberal use of compost and manures. In this session, Jeff Poppen will explore the evolution of farming methods. Jeff discuss the sound farming practices that were in place before the dawn of the agrichemical age and examine how they interrelate to biodynamic practices and methods. Jeff Poppen is the Farm Manager of Long Hungry Creek Farm, the oldest and largest organic farm in Tennessee. Jeff is a noted author, lecturer and speaker on organic and biodynamic farming. He also hosts an organic farming series on Nashville PBS station WNPT.

Integrating Organic Seed Production into Your Diversified Farm: Is It Right for You? Ira Wallace, Southern Exposure Seed Exchange Presidents Hall 1 On-farm seed production can ensure that you can access to the seed you need, diversify farm income, and provide the environmental beneﬁts of new crop rotations and enhanced beneﬁcial insect habitat. But managing seed crops along with a demanding, diverse production system can be daunting. Hear the success stories of other farmers who have taken the leap into seed production and learn how and why you may want to do the same. Ira Wallace, author of The Timber Press Guide to Vegetable Gardening in the Southeast, is a Central Virginia Master Gardener and a worker/owner of the cooperatively managed Southern Exposure Seed Exchange. Ira serves on the boards of Organic Seed Alliance, Virginia Association for Biological Farming and the Organic Seed Growers & Trade Association (OSGATA), the lead plaintiffs in OSGATA ET AL v Monsanto. Ira was one of nine cooperators with the Southern SARE-sponsored Saving Our Seeds Project. She blogs at motherearthnews.com and southernexposure.com

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Why Natural Beekeeping Matters Grai St. Clair Rice & Chris Harp, HoneybeeLives Presidents Hall 2 The health of honeybees is threatened by a multitude of factors including the detrimental aspects of today’s commercial beekeeping practices. Respect for the instincts of honeybees and a nurturing approach to their care, cultivated by organic and biodynamic beekeeping, can be a part of shifting the bees health. Listen to what the bees need, and let nature lead. For Grai St. Clair Rice & Chris Harp’s bios, refer to pg 12.

A Conversation on Milling Robert Beauchemin, La Meunerie Milanaise & Les Moulins de Soulanges Inc Room 104 Supplying bakers with high quality ﬂour from regional grain products requires price stability without forcing clients to take out a mortgage to afford a loaf of organic bread. From wheat genetics to the oven, there is little room for error, but it can be done! Discuss the challenges, possibilities and potential solutions with experienced miller, Robert. After graduate school, Robert Beauchemin “went back to the land,” only to discover a most fascinating laboratory: organic agriculture. Robert’s pioneering efforts with organic wheat production in the 70s and 80s in Quebec led to the opening of his first dedicated organic milling plant — La Milanaise — in 1982. An R&D program brought to light the complex relationships between soil, climatic regions and wheat varieties and how they impact quality from year to year. In 2006, Robert opened a larger milling facility — Les Moulins de Soulanges — dedicated to specialty flour from organic, transition and sustainable local wheat production. Robert’s facilities are now part of a 40,000-acre ecological specialty grain production network, milling over 60,000 tons of Quebec wheat from 350 family farms.

Managing Weeds in the Orchard with Flame Burning & Cultivation Clair Kauffman, Kauffman’s Fruit Farm Room 105 Weeds are considered by many apple growers to be the most difﬁcult pests to manage in the orchard. This presentation is based on a grower’s practical experience in controlling weeds in apple orchards using a propane burner. Burner operation, timing of weed burning with best environmental conditions and supplemental use of a weed trimmer and cultivator will be discussed. Weed burning can be an effective tool in managing weeds in the orchard when you know the basics. Clair Kauffman is a 4th generation fruit grower who loves the orchard and enjoys exploring ways to enhance the long-term health of the orchard and the people who eat the fruit. Recently, he began co-managing an experimental

planting of apples in which a wide variety of organic methods have been utilized. One of his current experiments is how to maintain an herbicide-free orchard understory in a high-density planting without high labor costs.

Raising Sheep: Getting Your Meat from Farm to Chef Sukey & John Jamison, Jamison Farms Mike Ditchﬁeld, PA College of Technology Room 106 This workshop will include discussion about how to get meat from “farm” to your chosen “table”. Hear about some of the trials and errors as well as successes of chefs, teachers & sheep farmers in their pursuit of “farm to table.” Bring your questions! John & Sukey Jamison started Jamison Farm in 1976 with 8 ewes & 1 ram. By 1985, they had 400 ewes and began selling their lamb to chefs and retail customers. In 1994, they purchased a USDA plant to slaughter and process their lambs for their wholesale and retail customers. Today, they raise, slaughter & process their lambs for resale as well as slaughter & process animals for other farmers at their USDA facility. Michael J. Ditchfield teaches Regional American Cuisine, Catering, Meat Fabrication and Advanced Dining Room Management at Penn College of Technology. He also instructs student internship experiences. He works extensively with organic and sustainable farmers and considers them to be primary sources of the fine ingredients needed to prepare excellent cuisine. His classes often involve trips to an organic farm, trout nursery, a winery, food demonstrations at local grower’s markets, harvest dinners and sourcing out quality food and producers.

City Farming: Farming for Social Change — A Different Kind of Bottom Line Sophia Buggs, Lady Buggs’ Farm Greg Bowman, Goodness Grows Room 107 We will examine intent, approach, structure and outcomes for target populations, farmers, ﬁnancial viability, neighborhoods, local food access and breaking down cultural/racial/social disadvantage barriers. This interactive exchange is ideal for urban farmers and groups interested in starting farm projects. Sophia Buggs is reclaiming the sacred roots of farming through sustainable living in Youngstown, Ohio. Her mission is to restore, revamp and revitalize her community while creating a loving urban homestead with her daughter, Passion. Greg Bowman directs Goodness Grows (agricultural outreach of Common Ground Church in North Lima, OH), which focuses on new-farm training for a range of adult populations. He founded the former Indian Creek Community Farm in Harleysville, PA, and helped to birth Living Hope Farm on the same church-owned site. These experiences, and work on NewFarm.org at the Rodale Institute, shape his current planning for using for-profit farm enterprises in training prisoners and special needs adults.

Utilizing Tests to Evaluate Physical, Chemical & Biological Changes in the Soil Dan Dostie, Natural Resources Conservation Service Room 108 This workshop will present methods and approaches to measuring physical, chemical and biological changes in soil properties. Tests to be demonstrated or discussed include measuring the stability of soil aggregates, inﬁltration rates of water into the soil, soil temperature, pH, mineral nutrient availability, microbial respiration rates, soil biology population counts and more. Dan Dostie is the State Resource Conservationist for the Natural Resources Conservation Service, an agency of the USDA stationed in Harrisburg, Pennsylvania. He directs and manages a small team of specialists that develop technical guidance, train conservation professionals and assure quality of conservation assistance.

Cheese Rind Microbes: The Good, The Bad & The Ugly Peter Dixon, Dairy Foods Consulting & Parish Hill Creamery Room 109 This presentation gives a general overview of the natural development of cheese rinds on cave-aged cheeses. Learn how the rinds on different varieties of cheese are created, what some of the defects are and how they can be avoided. Appropriate for cheesemakers, cheesemongers and cheese lovers. For Peter Dixon’s bio, refer to pg 12.

Accepting Electronic Payments at Your Farmers Market — SNAP, Debit & Credit Amy Crone, MarketLink Room 202 MarketLink is a program of the National Association of Farmers Market Nutrition Programs (NAFMNP) launched in 2013 to connect farmers, markets and consumers through technology. The USDA set a goal to increase the acceptance of the Supplemental Nutrition Assistance Program (SNAP, formerly known as Food Stamps) at farmers markets nationwide and awarded a contract to NAFMNP to work towards this end. The MarketLink program was developed out of this collaboration, and provides an innovative solution that will help farmers grow their business, markets increase their customer base and shoppers increase their consumption of fresh produce. Amy Crone is team member of NAFMNP MarketLink Program, as well as Executive Director of the Maryland Farmers Market Association. Prior to her current roles, she

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was with the Maryland Department of Agriculture as state point-of-contact for farmers markets. Since 2008, she has administered the FMNP and participated in a number of statewide initiatives to meet the needs of market managers, farmers and consumers, including Eat Fresh Maryland.

Quality Management Systems & Group Gap Certification for Food Hub Managers Steve Warshawer, The Wallace Center & Mesa Top Farm Room 203 Group GAP is an innovative approach to GAP now being offered as an option by the USDA. It utilizes a central organization to organize a group of growers under a uniﬁed food safety plan with particular features so that growers receive support and are able to reduce the cost of audits. This workshop addresses the potentials of this type of audit system. For Steve Warshawer’s bio, refer to pg 13.

Q & A Session Daphne Miller Friday Keynoter Room 204 Join Daphne Miller following her keynote address for a small group discussion. She will answer questions from the audience and continue the conversation begun in her keynote presentation. For Daphne Miller’s bio, refer to pg 1.

Raising Your Own Turkey Poults Val Vetter, Piney Woods Ranch & APPPA Room 205 This workshop will explore breeding, hatching and brooding your own heritage turkey poults. With the high cost and limited availability of heritage turkey poults, growers of this rare and special bird should consider taking control of their poult supply by producing them yourself, ultimately regaining control of your ﬂock and keeping more of your dollars on-farm. After 30 years of corporate life in Chicago, Val Vetter escaped to rural East Texas to start an organic farm with Debra Aaron so they could grow chemical-free food for themselves and friends. With a drive to control their food supply and 25+ years of organic gardening experience, they created Piney Woods Ranch, where heirloom produce, heritage poultry and hogs are raised under the Certified Naturally Grown program in environments as close to natural as possible.

Goods from the Woods: Foraging, Growing & Marketing Edible Forest Produce Eric Burkhart, Shaver’s Creek Environmental Center Room 206 Participants of this workshop will learn about wild forest produce that is sought after throughout the mid-Atlantic region by farm market customers, chefs and CSA members. Forest produce to be discussed include ramps/wild leek, wild mushrooms (morels, chanterelles) and wild fruit (blueberry, elderberry, paw-paw). Eric will discuss how forest produce can be used to seasonally enhance health and nutrition, broaden and strengthen income, and sustainably utilize forest ecosystems for food production. This workshop will appeal to those interested in: Harvesting, Growing and Sustainably Producing Wild Forest Produce; Agroforestry and Permaculture; Wildcrafting and Sustainability Issues; Niche Product Business Models. Dr. Eric Burkhart is the Plant Science program director for Shaver’s Creek Environmental Center and teaches courses for the Penn State Ecosystem Science and Management Department. Working with partners such as the Pennsylvania Department of Conservation and Natural Resources, Eric conducts research on important non-timber forest products (NTFPs) including American ginseng, goldenseal and ramps, and offers practical guidance in forest farming of NTFPs through related workshops and publications. His research program in Pennsylvania is focused on developing sustainable wild crop management and production systems through the use of agroforestry and plant husbandry.

Cold Hardy Winter Vegetables Pam Dawling, Twin Oaks Community Room 207 Why farm in winter? In this workshop, Pam Dawling will share the information needed to succeed, including tables of cold-hardiness, details of four ranges of cold-hardy crops, scheduling, weather prediction and protection, hoophouse growing and vegetable storage. Pam Dawling is a contributing editor with “Growing for Market” magazine. Her book, Sustainable Market Farming, will be on sale at this event. An avid vegetable grower for almost 40 years, she has lived at Twin Oaks Community in central Virginia for over 20 years, growing vegetables and berries for 100 people on 3.5 acres, and providing training for members in sustainable vegetable production. Learn more at sustainablemarketfarming.com.

Finding Success in the Market: Selling to Retailers Evan Diamond & Justin Pizzella, East End Food Cooperative Room 208 Sourcing local produce and value-added products is a priority for many retailers. There are some ground rules, though. Join the East End Food Co-op as they review their requirements for working with their produce department. Additionally, they will provide an overview of pricing and retail math. Evan Diamond grew up in Westminster, Maryland. After college, Evan went on a two-year trip to discover some of the wonders of farm life. Using the PASA website, he traveled to farms working as an intern. The trip landed him in Pittsburgh in 2011, and since then, Evan has been working for the East End Food Co-op’s produce department. Justin Pizzella is the General Manager of the East End Food Co-op. Justin has been with the Co-op for nearly 3 years. Prior to working at the Co-op, he has held a variety of management jobs in retail, supply chain and distribution as well as owning an organic gardening business.

The Business of Farming: Feasibility Studies & Business Plans Rebecca Thistlewaite, Sustain Consulting Senate Suite Just starting your farm or adding a new enterprise? Then start out with good planning. A feasibility study comes ﬁrst, telling you whether an idea has the potential to move forward. A business plan comes next, laying out your business idea, markets and ﬁnancial projections. Taking the time to do the planning will set you on a course for improved success. We will cover the components and you will leave with outlines to get you started. All audiences welcome. Rebecca Thistlethwaite is the author of Farms with a Future: Creating and Growing a Sustainable Farm Business. She runs a farm and food business consulting firm called Sustain Consulting and is starting a small homestead in Oregon with her husband, Jim Dunlop, and their daughter Fiona. They previously operated TLC Ranch in Watsonville, CA, where they raised organic, pastured livestock and poultry for direct markets across Northern California. Rebecca writes for blogs such as “Cooking Up a Story” and her own blog “Honest Meat”.

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FRI 4:10 – 5:30 PM Habitat Is Home: Creating Spaces for Pollinators, Predators & Parasitoids Dave Mortensen & John Tooker, Penn State University Executive Conference Suite This workshop will explore the extent to which management on your farm and the landscape surrounding your farm inﬂuences beneﬁcial insect diversity and abundance. This session will contain a mix of discussion, play-acting and demonstration stations. Note: presenters have been known to don insect costumes to convey a point. Dave Mortensen is an agroecologist at Penn State and an active PASA member. His research and teaching focuses on ecologically-informed agriculture. Increasingly, his work has taken on a landscape perspective. Much of Dave’s ecologically-based research program has been informed by time spent in the field with PASA farmers. His research focuses on developing a deeper understanding of how farming and land use practices influence the dynamics of pest and beneficial organisms on farms. John Tooker is assistant professor of insect ecology and extension specialist in the Department of Entomology at Penn State University. His research and extension programs aim to improve field and forage crop resiliency by improving plant performance and the effectiveness of predators and parasitoids. Much of his research focuses on natural-enemy mediated pest control, often studying farming strategies and tactics that either bolster or disrupt biological control.

Got Dirt? Get Soil! Howard Vlieger, Verity Farms Room 104 What is the basis of vibrant and functional soil? What is the relationship between the structural, chemical and biological functions of soil? How does glyphosate inﬂuence these relationships? Howard Vlieger has been a student of the soil for decades and brings his experiences in the realities of farming glyphosate contaminated soils — and the science and research about problems from glyphosate and crops from these contaminated soils — to the table in this workshop. Howard Vlieger is a third generation family farmer who has been a “student of the soil” since 1989. Howard lives on the family farm where he was born and raised in northwest Iowa, and assists his son with some of the farming duties. Since 1992, Howard has been a crop nutrition adviser and has founded two companies to help family farmers reduce their dependency on chemical- based farming and transition to biological and/or organic production. Howard works and teaches as an independent crop nutrition adviser, helping both crop and livestock farmers all across the US. Howard also works with scientists and researchers around the world to develop effective solutions, based on the latest science, for the real-life problems farmers are experiencing because of GMO crops and glyphosate. Howard is a co-author and the primary coordinator of a first of its kind scientific study: the feeding of GMO grain and non-GMO grain to hogs for their lifetime as a meat ani-

mal. Howard is an internationally recognized speaker on the topic of GMOs.

Starting from Scratch on Leased Land with No Infrastructure, No Equipment & No Skills Linda Shanahan & Eric Vander Hyde, Barefoot Gardens Room 105 In 2003, there were no CSAs in Bucks County, PA. What an opportunity! The transition from having “real jobs” to being “farmers” was as unpredictable as the weather. A little bit of luck & passion go a long way, but at the end of the day, farming has to pay. This workshop will explore that journey. Barefoot Gardens is a small scale, organically managed vegetable, herb and flower farm entering its 7th growing season. Eric Vander Hyde and Linda Shanahan have been working to transform their leased land, which was previously farmed in conventional sod. They feel it is their mission to bring healing and life to this small piece of earth that they have been gifted with caretaking and sharing their lessons learned with others trying to do the same.

Growing Quality Vegetables Biodynamically Mac Mead, Pfeiffer Center Room 106 In this workshop, Mac Mead will cover the basic principles of biodyamics and the practical applications in growing high quality vegetables. Topics covered will include: soil preparation, planting, cultivating, use of biodynamic preparations, calendar use and weed/pest management. Mac Mead is the program director/farmer at the Pfeiffer Center in Chestnut Ridge, NY. He has practiced biodynamics for over 35 years in the fields of orcharding, animal husbandry and vegetable production.

Team Raw Milk: A Case Study of Collaboration & Cooperation Lydia Johnson, PA Department of Agriculture Ernest Hovingh, Penn State University Edwin Shank, The Family Cow Room 107 This workshop showcases a hopeful new chapter in the Pennsylvania raw milk story. It’s a story of constructive teamwork between a raw milk farmer, PASA, state regulators, state university scientists and food safety experts. It’s a remarkable example of respectful problem solving. It’s the way civilization is meant to work. Lydia Johnson is the Director of the PA Department of Agriculture’s Bureau of Food Safety. She received a Master’s in Health Education degree from the University of Pennsylvania and a doctorate degree in Management and

Organizational Leadership from the University of Phoenix. She is a registered and licensed dietician. Ernest Hovingh has been a vet for a more than a couple of decades and has had the pleasure of working with dairy cattle and dairy farmers the whole time. He works at Penn State as an extension vet and also does troubleshooting for dairy herds, research projects, and some undergraduate teaching. Ernest is just wrapping up a multi-year project working with 40 permitted raw milk producers in Pennsylvania. Special areas of interest include udder health, milk quality, lameness, cow comfort and Johne’s Disease. Edwin Shank is the owner of The Family Cow LLC, a PDA permitted raw milk dairy. Experience, mentoring from other raw milk farmers and a personal, heartfelt, farmerto-customer connectedness has moved Edwin and his family to pioneer a one-of-a-kind food safety plan. Tailored specifically but not exclusively for raw milk, their plan is complete with an on-farm laboratory where every single lot of raw milk is tested before it is delivered to Family Cow Families.

Multispecies Planned Rotational Grazing Will Harris, White Oak Pastures & APPPA Room 108 The animals and land of White Oak Pastures have mutually beneﬁtted from the use of multi-species rotational grazing. The farmer’s attempt to emulate nature is imperfect, but the animals are free to engage in instinctive behavior, and the pasture has re-invigorated since discontinuing the use of chemical fertilizers and pesticides. This session will give an overview of White Oak Pastures’ systems and methods. Will Harris is the fourth generation to raise livestock on this 150 year old Georgia family farm. He pasture-raises and hand-butchers five red meat species and five poultry species on the farm. They also raise organic vegetables and pastured eggs. White Oak Pastures is the largest Certified Organic farm in Georgia, with 85 full time employees. There is an on-farm restaurant and will soon have on-farm lodging.

Finding Success in the Market: Marketing Meat — Understanding Yields, Pricing & Selecting Marketing Channels Matt LeRoux, Cornell University Brian Moyer, Penn State University Room 109 There are a number of places a farmer can go to get tools to ﬁgure out their cost of production. But, once you decide that an animal is ready for slaughter, that’s when your marketing costs begin. Brian and Matt will show attendees how to determine the average yield for beef, pork, and lamb, from slaughter, to carcass, to ﬁnal cuts and having a method to understanding where your break-even point is for pricing individual cuts. By the end of the session, attendees will have access to tools they can use to make informed decisions about their product pricing, marketing chan-

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nels and marketing costs. Brian Moyer is a program assistant with Penn State Extension at the Lehigh County office where he assists farmers with marketing and regulations. Brian is a past board member of PASA. Brian and his wife, Holley, own and run Green Haven Farm and raise grass-fed livestock on their 27-acre farm just outside of Fleetwood in Berks County. For 14 years they’ve sold chicken, eggs, lamb, pork, and goat to restaurants, CSA’s, farmer’s markets and at their farm. Matt LeRoux currently works for CCE-Tompkins County as the Agriculture Marketing Specialist. He has also worked for the New England Heritage Breeds Conservancy and as an ultrasound technician beef carcass quality inspector for the New England Livestock Alliance. In 2008, Matt developed the Marketing Channel Assessment Tool to assist producer decision-making and improve marketing performance.

Everything You Need to Know About Hiring Migrant Workers Jon Weirether, PA Department of Labor & Industry Room 203 In today’s diminishing agricultural workforce ﬁnding the farm workers you need can be as unpredictable as the weather. In this workshop, you will be presented with the latest techniques in obtaining the workers you need. Some of your options may be in the Agricultural Recruitment System, the State one-stop system, or the H-2A program. Additional strategies will also be discussed. There will be time for interaction and questions. Jon Weirether has been the State Monitor Advocate for Pennsylvania since 2001. As SMA, he conducts independent and ongoing reviews of the State agency’s delivery of services and protections to farm workers as required by Federal regulations. He also oversees and writes policy for the State’s H-2A guest worker program.

The FSMA Response: Forging Alliances & Building Persuasion Ariane Lotti, National Sustainable Agriculture Coalition Stacy Miller, Farmers Market Coalition Brian Snyder, PASA Room 204 The changes in food safety regulations provide an opportunity to create a regulatory environment within which we will be obligated to work for many generations. While the popular press around the Food Safety Modernization Act (FSMA) might lead one to believe that this is a recent event, the work around regulations in food safety has been going on for many years. The National Sustainable Agriculture Coalition (NSAC) is a voice of many organizations representing the many faces and interests within the sustainable and regenerative agriculture community. This workshop will describe the amazing work done by members of this coalition —

PASA included — around multiple aspects of the proposed FSMA rules. Signiﬁcant among this work was the synergistic manner in which a diverse groups of people, not all of whom were NSAC members, came together to address common concerns and interests incumbent in creating the potential for workable, realistic and risk- appropriate food safety regulations. Ariane Lotti serves as Assistant Policy Director for NSAC, where she coordinates policy campaigns, serves as a liaison between the grassroots and policy staff, and staffs several program areas, including organic and food safety issues. She has served as the Policy Director for the Organic Farming Research Foundation (OFRF), and Policy Associate for OFRF and NSAC. She is a published author, and has worked on and conducted research on organic and conventional farms in the US and Europe. She is a member of USDA’s National Agricultural Statistics Service Advisory Committee on Agriculture Statistics. Stacy Miller is Project Director for the Farmers Market Coalition. She has worked with farmers markets from a variety of vantage points: vendor, manager, researcher, and consumer. She has a Masters of Science in Agricultural and Environmental Education from West Virginia University, and has since co-authored articles on farmers market impacts and characteristics for academic agricultural publications. As Project Director, Stacy is responsible for overseeing projects to evaluate of the Farmers Market Promotion Program and help guide Food and Nutrition Service farmers market research efforts, as well as assisting other FMC staff with grant and program development. Brian Snyder is the Executive Director of PASA. He has been a leader in the sustainable agriculture community’s response to food safety policy. He blogs at writetofarm.com.

Finding Success in the Market: Marketing on a Shoestring George Latella, St. Joseph’s University Room 207 Most small businesses have a modest or no marketing budget, which means you have to make every dollar count. This presentation will help you maximize your campaign and save you money with some nontraditional and traditional marketing strategies. This session will introduce the participants to marketing ideas, strategies and tactics so they can evaluate how applicable they are to their business and how best to position themselves in the market. Participants will learn ways to think creatively about reaching their target consumers through non-traditional and traditional marketing tactics. Topics will include merchandising, customer service, direct marketing and social media. George Latella instructs undergraduate and graduate students in marketing strategy, consumer behavior, communications, trade promotions, and branding. He is VP with Depersico Creative Group, which does branding and design for leading food brands, and SVP with Beacon Marketing Group, which provides strategic solutions through direct marketing, e-Commerce and research. He previously led sales and marketing functions for the Tasty Baking Company.

Building Farm Resilience to Pests & Climate Change Turkeys for Two Seasons: Pastured Turkey Production Craig Haney, Stone Barns Educational Center Room 205 From day-old poults to a summer harvest or to the Thanksgiving table, this workshop cover the raising of pastured turkeys, particularly focusing on brooding, pasture rotations, housing/roosting, diseases, feeds and harvesting. Whether for your family or for proﬁt, this workshop will get you started with broad breasted and/or heritage turkeys.

Miguel Altieri, University of California, Berkeley Room 208 Miguel Altieri will discuss strategies for building farm resilience to pests and climate change. He will cover how to reduce the vulnerability of farming systems to pests and extreme climatic events by enhancing adaptive response capacity through agroecological strategies. Miguel will draw on examples from his work in Mexico and South America. For Miguel Altieri’s bio, refer to pg 1.

For Craig Haney’s bio, refer to page 14.

Producing Asian Greens for Market or at Home Pam Dawling, Twin Oaks Community Room 206 Many varieties of tasty, nutritious greens grow quickly and bring fast returns. This session covers production of Asian greens outdoors and in the hoophouse. It includes tips on variety selection of over twenty types of Asian greens, timing of plantings, pest and disease management, fertility, weed management and harvesting. For Pam Dawling’s bio, refer to pg 16.

City Farming: Urban Beekeeping Connects the Dots Grai St. Clair Rice & Chris Harp, HoneyBeeLives Senate Suite Bees in the city?! Yes! This workshop will take a glimpse into the urban angle of natural beekeeping. Healthy, vibrant bees help connect city folk to the nurture of nature. For Grai St. Clair Rice & Chris Harp’s bios, refer to page 12.

SATURday

Workshops at a Glance

SAT 1:30–2:50 PM The Business of Farming: Farm Record Keeping 2.0 Joe Bozzelli & Jeff Froikin Gordon Executive Conference Suite Transitioning a Backyard Flock Into a Market Flock Mike Badger Presidents Hall 1 NOVICE

SAT 8:30–9:50 AM Animal-Powered Farming: Successful Draft Horse Methods for Market Gardening Jelmer Albada Executive Conference Suite NOVICE

Backyard Poultry Basics: Common Questions & Pitfalls Mike Badger Presidents Hall 1 NOVICE

The Mighty Microbiome Jerry Brunetti Presidents Hall 2 Modifying/Making & Using Your Own Equipment Eric Vander Hyde Presidents Hall 3 Meat Processor Panel Greg Gunthorp, Will Harris & Ridge Shinn Presidents Hall 4 Getting Started in ValueAdded Dairy Kerry Kaylegian Room 104 NOVICE

Farming Without Irrigation Using Biodynamic Techniques Jeff Poppen Room 105 Producing Herbs for the Commercial Market Beth Lambert Room 106 EXPERIENCED

The Business of Farming: Setting Up a Family-Run Small Business Michael McGrann Room 107

Growing Organic Apples 101 Sara Baldwin Room 108 NOVICE

City Farming: The State of Urban Farming & Potential for Profitability Carolyn Dimitri, Hannah Reiff & Bob Madden Room 109 Finding Success in the Market: Co-marketing Strategies for Working with a Retailer Mark Mulcahy & Justin Pizzella Room 204 Cows, Grass, Soil, Microbes, Sunlight, Rain…How Good Cheese Happens Jonathan White Room 205 The Business of Farming: Make It Or Break It — Scaling Up Successfully Rebecca Thistlewaite Room 206 EXPERIENCED

Plant Communication, Behaviors & Environmental Interactions Klaas Martens Room 207 Garbage to Gardening — Worm Composting Claire, Rusty & Walker Orner Senate Suite NOVICE

SAT 12:15–1:15 PM PASA’s Educational Programming Discussion Join members of PASA’s Staff and Board to talk about PASA’s educational programming and what PASA can do to better serve our members. This will recap some of the discussions had in the regional membership meetings on Friday.

Year-Round Bounty for the Home Garden Ira Wallace Presidents Hall 2 NOVICE

Specialty Herb Propagation Lloyd Traven Presidents Hall 3 EXPERIENCED

Farmers Against Fracking Adam Garber Presidents Hall 4 The Business of Farming: Farm Credit Resources to Gain Access to Capital & Education Bill Kitsch Room 104 Homeopathy & Natural Healthcare: Tools for the Farm & Family Susan Beal Room 105

See page 3 for the detailed conference schedule.

How “Better Cheese for Pittsburgh” is Changing the Cheesescape of Western Pennsylvania Lori Sollenberger Room 203 Q & A Session Miguel Altieri Room 204 Animal-Powered Farming: Training & Working with Oxen Mike Austin Room 205 Integrated Pest Management in the Natural Orchard Sara Baldwin & Ben Wenk Room 206 Finding Success in the Market: Merchandising Your Product Mark Mulcahy Room 207 Gunthorp Farms: Four Generations of Pastured Hogs Greg Gunthorp Room 208 Shiitake Mushroom Cultivation Paul Goland Senate Suite

SAT 3:10–4:30 PM City Farming: Considerations, Challenges & Best Practices for Growing Healthy Urban Soils Hannah Shayler Room 106 So, You Want to Be A Grass Farmer? Ridge Shinn Room 107 Methods & Recipes for Fresh, Cured & Smoked Poultry John Kapusta & Rodney Schaffer Room 108 Making & Using Biodynamic Preparations Jeff Poppen Room 109 NOVICE

Backyard Herbalism for the Medicine & Kitchen Cabinets Faye Burtch Executive Conference Suite How to Stage a BioBlitz: What You Might Learn About Land Conservation & Agricultural Biodynamics Sarah Chamberlain, Gary Bloss & Steve Schwartz Presidents Hall 2 Low-Cost Hacks: Mobile Pens, Hoophouse Rain Water Irrigation Systems & More Homer Walden & Dru Peters Presidents Hall 3

City Farming: Lowering Risks & Increasing Profits Andy Pressman Room 104 Natural Animal Health for Dams & Young Stock Susan Beal Room 105 Wastewater Management with Constructed Wetlands for Small Processors Greg Gunthorp Room 106 Food Waste: Today’s Problems, Tomorrow’s Solutions Leanne Mazurick Room 107 Growing Great Garlic & Perennial Onions Ira Wallace Room 108 Biodynamic Agriculture: Stories & Experiences Monique Blais & Heidi Secord Room 109 The Business of Farming: Succession Planning for the Farm Business Michael McGrann Room 205 The Business of Farming: $100K+ on a Small Vegetable Farm Johnny Parker Room 206 On-Farm Pig Harvest, Nose to Tail Jim Chlebowski & Brooks Miller Room 207 Remediation Results: Vital Biology, Vibrant Soils Howard Vlieger Room 208 Testing Cover Crop Mixtures on the Farm Dan DeTurk, Wade Esbenshade, Charlie White & Abram Bucky Ziegler Senate Suite

Making Your Voice Be Heard: Public Policy & Advocacy Maggie & Mik Robertson & Hannah Smith Brubaker Presidents Hall 4

See the next page for detailed descriptions and speaker biographies for the workshops.

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SAT 8:30 – 9:50 AM Animal-Powered Farming: Successful Draft Horse Methods for Market Gardening Jelmer Albada, Biodynamic Farmer & Teamster Executive Conference Suite This workshop will introduce the motives for, and pros and cons of using draft horses in market gardening. Jelmer Albada will explain numerous types of draft horse farm machinery, especially those for weed control. Jelmer will draw on examples of successful vegetable draft horse farming from Europe, Ecuador and the US. Jelmer Albada was born on a conventional dairy farm in the Netherlands. Now a biodynamic farmer and teamster, he studied biodynamic agriculture at Warmonderhof, a biodynamic school in the Netherlands, and has worked in organic and biodynamic agriculture on produce and mixed crop and livestock farms, in Europe, the US and South America. Jelmer has a strong affinity for and experience with using draft animals in agriculture.

Backyard Poultry Basics: Common Questions & Pitfalls Mike Badger, Badger’s Millside Farm & APPPA Presidents Hall 1 There’s never been a better time to regain some control over your food, and a backyard ﬂock of chickens is the perfect way to provide healthy meat and eggs for your family. This workshop will cover the common questions and pitfalls regarding chick selection, housing, feed, poultry health and nutrition, processing and tips for marketing your excess inventory. Mike will address both egg and meat ﬂocks. Mike Badger, as director for the non-profit, memberbased American Pastured Poultry Producers Association (APPPA), writes and educates about the benefits of raising poultry on pasture. Mike and wife Christie operate a mobile processing unit (MPU) in north central Pennsylvania as Badger’s Millside Farm; the MPU provides critical access for small producers to on-farm processing of chickens and turkeys. For more information, visit apppa.org and millsidefarm.com.

The Mighty Microbiome Jerry Brunetti, Agri-Dynamics Presidents Hall 2 The diversity and strength of life begin with microbial communities. These span every ecosystem imaginable from animal microbes to “extremophile” organisms living in volcanic ocean bottom vents. In this talk Jerry Brunetti will bridge natural and scientiﬁc understandings of plant and animal “ecosys-

tems,” from digestion in soils to digestion of foods and the digestion that takes place in the gastrointestinal tract of animals and humans. Jerry’s “connect-the-dots” systems approach will help you understand how the health of people and their communities are linked to healthy land, healthy animals and healthy produce. Jerry Brunetti is a highly demanded lecturer and speaker on topics that include soil fertility, animal nutrition and livestock health.

Modifying, Making & Using Your Own Equipment Eric Vander Hyde, Barefoot Gardens Presidents Hall 3 Running a diverse, small scale farm with little equipment is challenging. Scale-appropriate equipment is difficult to find and larger equipment can be inefficient, heavy, or awkward to use. What options are available to utilize or modify equipment for multiple purposes? Eric Vander Hyde will also touch on SARE grants available to help promote innovative ideas. For Eric Vander Hyde’s bio, see page 17.

Meat Processor Panel Greg Gunthorp, Gunthorp Family Farm & APPPA Will Harris, White Oak Pastures & APPPA Ridge Shinn, Summerﬁeld Farms Presidents Hall 4 This panel is unique in that all of the participants are savvy farmers who are also experienced as processors, sharing background in both red meat and poultry processing. After panelists outline their backgrounds and ideas, the session will be open to discuss opportunities, needs, road-blocks, potential solutions and other innovative options in meat processing and distribution. Greg Gunthorp’s family owns and operates a pasturebased livestock operation, and has raised pigs on pasture for at least four generations. Currently they raise, process and distribute pigs, chickens, ducks and turkeys to upscale restaurants and retail in Chicago, Indianapolis and Detroit, and operate a USDA-inspected slaughter plant on the farm. Ridge Shinn is a pioneer of 100% grass-fed beef. His tag line is ‘Raising Beef for Human Health and the Global Environment’. Ridge feels we are at a rare time when, if consumers grasp the importance of raising ruminants on a grass-only diet, a new agrarian revolution will take place and a new class of smart, determined farmers/graziers will emerge, once again making a decent living off the land and reviving the US rural economy. For Will Harris’ bio, see pg 17.

Getting Started in Value-Added Dairy Kerry Kaylegian, Penn State University Room 104 Basic concepts in manufacturing, food safety and regulatory issues will be covered to provide a foundation for processing ﬂuid milk, yogurt, cheese, butter and ice cream, including raw and pasteurized products. Resources to assist processors, including books, websites, courses and agencies will be identiﬁed. Dr. Kerry Kaylegian is the Dairy Foods Research & Extension Associate at the Penn State University, Department of Food Science. Kerry provides technical support to the dairy industry and delivers outreach programs focused on improving safety and quality of dairy products. She judges dairy products at several national competitions.

Farming Without Irrigation Using Biodynamic Techniques Jeff Poppen, Long Hungry Creek Farm Room 105 There is tremendous biological activity taking place at the structural and functional interface between plants and the soil. You can learn how to create a live humus underneath the garden which largely mitigates weather extremes. Minerals, compost, proper tillage, cover crops and cattle are components that enable Jeff Poppen’s small farm to export 100,000 pounds of produce annually with very little input. There will be time for questions and answers. For Jeff Poppen’s bio, see pg 14.

Producing Herbs for the Commercial Market Beth Lambert, Herbalist & Alchemist Room 106 What do commercial buyers want from their growers? Numerous topics will be covered, including: What are market trends?; opportunities/issues affecting the commercial market; impact of Good Manufacturing Practices for manufacturers on buyer; value-added beneﬁts and challenges; contractual issues; value of certiﬁcation; pricing; direct selling vs. working with a regional collective. For Beth Lambert’s bio, see page 12.

The Business of Farming: Setting up a Family-Run Small Business Michael McGrann, St. Joseph’s University Room 107 This session will focus on three essential issues/decisions facing an entrepreneur as she/he begins planning a business: 1) Seeing the opportunities and capitalizing on them,

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2) assessing the feasibility of your business model and 3) becoming “bankable.” Mike McGrann is director of the Family Business and Entrepreneurship Initiative at St. Joseph’s University, and is the founder and managing director of the TELOS Group, a consulting firm focusing on leadership and strategy for family enterprises worldwide. Mike’s expertise in family business is based on his background in economics and marketing, and he has lead family business programs at several colleges and universities.

Growing Organic Apples 101 Sara Baldwin, Oyler’s Organic Farms Room 108 Want to add organic apples as a farm enterprise? Are you curious about how to grow organic apples for your own consumption? Topics such as planting considerations, diseases, insects, crop load management and pruning will be covered in this workshop. Learn from the experience of a local, certiﬁed organic fruit grower. Sara Baldwin returned to the family farm upon graduation from Penn State’s College of Ag Sciences. Oyler’s Organic Farms includes 360 acres of certified organic land with apples, peaches, vegetables, pastured laying hens and grass-finished beef. A recent expansion project included the construction of a farm market, cold storage, packing house, commercial kitchen and cider press. Sara is involved in all enterprises on the farm.

City Farming: The State of Urban Farming & Potential for Profitability Carolyn Dimitri, New York University Hannah Reiff & Bob Madden, Garden Dreams Urban Farm Room 109 Come hear what’s happening in urban farming and listen to farmers involved in urban production. Carolyn Dimitri will share her ﬁndings on the current trends in urban agriculture across the nation, and Hannah Reiff and Bob Madden, both with Garden Dreams, will discuss the pros and cons of urban farming, give helpful tips for a successful urban farm and share their experiences at a small urban farm. Carolyn Dimitri is an applied economist with expertise in food systems and food policy, and has published extensively on organic food distribution, processing, retailing, and consumption. Carolyn’s current research, funded by the National Institute of Food and Agriculture, examines urban agriculture across the US. Prior to joining the New York University faculty, Carolyn worked as a research economist at the USDA’s Economic Research Service for more than a decade. Hannah Reiff is Production Manager at Garden Dreams Urban Farm and Nursery in Pittsburgh, Pennsylvania and has been there four years. On Garden Dreams’ half acre lot, Hannah oversees the production of heirloom seedlings for sale, manages a demonstration garden and 15member mini-CSA, and cares for bees and chickens. Hannah believes wholeheartedly in the importance of farm soil and ecosystem health, and its connections to resilient and

flexible farm infrastructure and farm productivity and efficiency. Bob Madden is the outreach manager at Garden Dreams Urban Farm and Nursery. Bob has worked in urban farming for six years, and has been an environmental and garden educator for ten years. Bob trained with Growing Power’s Commercial Urban Agriculture program and with the Rhizome Collective’s Urban Sustainability Training. Bob’s passion is to meet the challenges of food production and stewardship of the earth in an imbalanced society.

Finding Success in the Market: Co-marketing Strategies for Working with a Retailer Mark Mulcahy, CDS Consulting Co-op Justin Pizzella, East End Food Cooperative Room 204 Mark Mulcahy and Justin Pizzella will highlight successful co-marketing of your farm products with a retailer. Justin will provide an overview of working with producers to plan and negotiate a successful growing season, minimize competition and get the most consistent product throughout the season, and Mark will provide expertise from his experiences consulting for independent retailers worldwide. Mark Mulcahy is co-host of radio’s An Organic Conversation show, and is an award winning retail consultant, educator, and organic advocate. Mark works with CDS Consulting Co-op, providing produce consulting and educational services for Co-ops and independent retailers worldwide, and has 30 years of hands-on experience in the organic produce industry. Mark is well known for creative merchandising, effective training, his passion for produce, successful financial strategies and dedication to sustainable agriculture. For Justin Pizzella’s bio, see pg 16.

Cows, Grass, Soil, Microbes, Sunlight, Rain…How Good Cheese Happens Jonathan White, Bobolink Dairy & Bakehouse Room 205 Farmer/cheesemaker Jonathan White explains how these six agents conspire to produce world-class cheeses. By putting these different actors back in their evolutionary relationships, you can simultaneously build soil, improve animal health, sequester carbon, eliminate poisons, and vastly reduce the use of fossil fuels while producing world class cheeses and meats. Using examples from his 25 years of cheesemaking and 12 years of allgrass dairy farming, Jonathan will show how great cheesemaking begins with soil, and how the cheesemaker’s job is merely to ﬁnish a process that Mother Nature began. This program is designed for the farmer, would-be farmer, cheesemaker, cheese lover and all who want to get their arms around the big picture

of how sunlight and rain become ﬁne food! Jonathan White began making cheese in 1989 as a hobby to balance his life as an engineer. In the absence of mentors or learning resources for the “occult” art of cheesemaking, Jonathan drew equally upon his technical background and his illiterate grandmother’s cook-by-touch-andtaste methods. In this balance of old and new, Jonathan endeavored to rediscover traditional cheese making. Jonathan and his wife Nina became farmers in 2002 in order to fulfill his dream of producing 100% grass-fed raw cow’s milk cheeses. Their farm, Bobolink Dairy & Bakehouse, raises Bronze Age mixed-breed cows for milk and meat, as well as whey-fed pigs, on 185 acres of preserved farmland in Milford, New Jersey.

The Business of Farming: Make It or Break It — Scaling Up Successfully Rebecca Thistlewaite, Sustain Consulting Room 206 Ninety percent of new businesses fail due to failures in scaling up. They either have the wrong mix of customers, the wrong product mix, the wrong talent, the wrong business model, or the wrong funding streams. Rebecca Thistlewaite will talk about best practices and successful strategies for identifying and overcoming these challenges as they relate to farming. If you want to increase acreage, volume, number of customers, or vertically integrate, this workshop is for you. For Rebecca Thistlewaite’s bio, see pg 16.

Plant Communication, Behaviors & Environmental Interactions Klaas Martens, Lakeview Organic Grain Room 207 Klaas Martens is a careful observer who will share insights on the “secret lives” of plants. Plants have myriad natural habits and characteristics that inﬂuence all aspects of their life and development: how they grow, how they interact within and between species, how they are best planted, etc. For example, some seeds need light to germinate, some inhibit others of their species if they are within certain distances, some exude inhibitory chemicals, etc. Klaas will place characteristics of plant species in a context that is meaningful for the grower as well as those who are fascinated with the “secret lives” of plants. Klaas Martens farms in Penn Yan, New York. He and his wife, Mary-Howell, 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.

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Garbage to Gardening — Worm Composting

Year-Round Bounty for the Home Garden

Claire, Rusty & Walker Orner, Quiet Creek Herb Farm & School of Country Living Senate Suite All ages will explore a fun, hands-on, interactive, down-and-wormy session. Topics covered will include: the intricacies of the soil food web; the secret life of worms; composting with worms; using worm compost for better plant health; identiﬁcation of worm bin creatures; and worm bin construction and maintenance.

Ira Wallace, Southern Exposure Seed Exchange Presidents Hall 2 Crisp winter salads, rainbow carrots, fresh kimchee, and sweet braised greens are just a few of the fresh-from-the-garden delights awaiting food gardeners in the Southeast in winter. This talk covers practical information for planning, planting, and producing a garden all year where summer heat is more of an issue than winter lows. Learn techniques for using shade in summer, starting fall seedlings in the “dog days of summer”, as well as planning and planting enough in your fall garden for harvesting until spring.

For Claire, Rusty & Walker’s bio, see page 14.

SAT 1:30 – 2:50 PM The Business of Farming: Farm Record Keeping 2.0 Joe Bozzelli, Five Elements Farm Jeff Froikin Gordon, AgSquared Executive Conference Suite Organized farm records are essential for farm management but are difﬁcult to keep. Learn how to use electronic record keeping and other record keeping systems to make this task an easy and regular part of your farming work and help you focus on the most important records for your needs. Joe Bozzelli is a co-owner of Five Elements Farm along with his loving wife. Five Elements Farm is a Certified Naturally Grown farm located in Worthington, Pennsylvania, 30 miles northeast of Pittsburgh. Joe, seeing the need for accurate crop planning records to efficiently run their farm, became an early adopter of AgSquared’s Crop Planning system. Jeff Froikin Gordon is the co-founder of AgSquared, an online service that is designed to help small-scale growers improve their farm planning, management and record keeping practices. Jeff holds a PhD in Plant Breeding from Cornell University and prior to his work at AgSquared he conducted tomato breeding research with small farmers in West Africa.

Transitioning a Backyard Flock into a Market Flock Mike Badger, Badger’s Millside Farm & APPPA Presidents Hall 1 With a focus on broilers, this workshop will emphasize breed selection, housing design, pricing considerations, marketing opportunities, and processing. Mike will share the results of APPPA’s 2013 pastured broiler and egg pricing survey and put those results in the context of your new pastured poultry enterprise. For Mike Badger’s bio, see page 20.

For Ira Wallace’s bio, see page 14.

Specialty Herb Propagation Lloyd Traven, Peace Tree Farm Presidents Hall 3 Does it make sense for each grower to seed their own transplant stock? Is it better to take advantage of a grower who specializes in providing hearty and well-started seedlings and have them provide you with “ready to go” transplants? In this workshop, Lloyd Traven will explore considerations around the pros and cons of buying starts of herbs that have been grown by a wholesale supplier with the skills, experience and infrastructure to supply the grower with ready to go, strong and vital stock. Troy will also address what it takes to cultivate a specialty such as this. Lloyd Traven has been a partner with his wife, Candy, at Peace Tree Farm, a certified organic greenhouse with a focus on superior plants and genetics, for 32 years. They are USDA Certified Organic producers of herb and vegetable starter plants, finished potted herbs and vegetables, unique ornamentals and beautiful combinations for customers all over North America. They produce over 1,000,000 starter plants annually from a state-of-the-art facility, using only biocontrols and organic techniques coupled with modern production methods. Customers include other growers and farmers and many of the top botanical gardens and public spaces in North America.

Farmers Against Fracking Adam Garber, PennEnvironment Presidents Hall 4 Recently, the Pennsylvania Supreme Court found parts of Act 13 unconstitutional — thereby restoring local control over gas drilling and delivering a blow to the growing fracking industry. Adam Garber will discuss recent ﬁndings on health and agricultural impacts from fracking and how the momentum from the Court’s decision can be used to push for a moratorium on fracking. As its Field Director, Adam Garber helps to coordinate

PennEnvironment’s efforts to educate and organize the public about Pennsylvania’s most pressing environmental issues, to increase civic participation, and to garner media coverage to inform concerned Pennsylvanians. Over the last six years, Adam has fought to protect Pennsylvania from gas drilling, including helping keep a moratorium on fracking in place for the Delaware River Basin; pushed for funding for farmland preservation; highlighted the dangers of global warming pollution for the state, leading to historic proposals to cap pollution from power plants; and more.

The Business of Farming: Farm Credit Resources to Gain Access to Capital & Education Bill Kitsch, MidAtlantic Farm Credit Room 104 For local, organic and sustainable farmers, the high cost for entering the industry can be prohibitive. You may not know requirements to obtain ﬁnancing or have the knowledge or networks to access helpful resources. Hear how to navigate through such challenges. Bill Kitsch will talk about the availability, requirements and sources of funding, whether for a small market garden or a large commercial farm. Programs include: AgBiz Masters, an interactive series designed for young, beginning and minority farmers; StartSmart, enabling interest rate reductions on new business loans; StartRight, access to credit, mentoring and research and education; Fresh Farm Financing, credit and ﬁnancing options to farmers who may lack assets, credit history or income; and other lending options through specially funded government programs. Bill Kitsch leads a team of loan officers at MidAtlantic Farm Credit, serving Southeastern Pennsylvania. MidAlantic Farm Credit, which recently commissioned a white paper on the feasibility and sustainability of the New Generation Farmer, is a member-owned co-op and one of the largest agricultural lenders on the East Coast, with over $2.1 billion in loans outstanding to more than 10,400 members.

Homeopathy & Natural Healthcare: Tools for the Farm & Family Susan Beal, Laughing Oak Farm & PASA Room 105 Herbal and homeopathic medicine can be used in all aspects of farm and family health care. Susan Beal will discuss a variety of herbal and homeopathic medicines, looking at their properties and characteristics. Susan will illustrate how these medicines can be use by providing real-life situations and case examples. For Susan Beal’s bio, see page 25.

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City Farming: Considerations, Challenges & Best Practices for Growing Healthy Urban Soils Hannah Shayler, Cornell Waste Management Institute Room 106 This workshop will showcase science-based best practices from the “Healthy Soils, Healthy Communities” project as well as other considerations for effectively managing soil contaminants. Participants of all levels can share experiences and ideas for engaging urban farmers, gardeners, and others to grow healthy urban soils and healthy foods. Hannah Shayler, Extension Associate with the Cornell Waste Management Institute, develops research/outreach programming in response to concerns about contaminants in the soils of gardens, farms, schools, residential properties, and other community spaces. Science-based resources can help communities more effectively assess and address contamination and minimize human exposures while growing healthy food. Hannah received her M.S. degree in Natural Resources from Cornell University, and her B.A. in Environmental Studies from Connecticut College.

So, You Want to be a Grass Farmer? Ridge Shinn, Summerﬁeld Farms Room 107 Grass-farming heals land and the people who eat the meat grown on it. If you want to be a grass farmer, this workshop will cover the whys and wherefores in a wide-ranging discussion. There will be plenty of time for questions. For Ridge Shinn’s bio, see pg 20.

Methods & Recipes for Fresh, Cured & Smoked Poultry John Kapusta, Indiana University of Pennsylvania Academy of Culinary Arts Rodney Schaffer, Con Yeager Spice Company Room 108 This workshop will discuss the necessary techniques for making poultry items such as smoked chicken, sausages and bacon. Processes for grinding, curing, and smoking poultry will be covered as well as the steps to ensure safe, quality products. Beginner, intermediate, and advanced techniques will be shown. John Kapusta is Chef Instructor at Indiana University of Pennsylvania Academy of Culinary Arts. He has over twenty years of industry and educational experience. Teaching a wide variety of topics including various meats and baking classes, John’s primary interest lies in charcuterie, sausage making, and curing/smoking meats. Rodney Schaffer is Director of Technical Services at Con Yeager Spice Company in Zelienople, Pennsylvania. Rodney has been with Con Yeager for over 30 years, and specializes in developing seasonings and cures for f meat and poultry products. Rodney assists clients with product

formulation, processing techniques, HACCP compliance, ingredient and labeling labeling, packaging, costing and identification of market trends.

Animal-Powered Farming: Training & Working with Oxen

Making & Using Biodynamic Preparations

Mike Austin, Austin Family Farm Room 205 This workshop will cover basic techniques of training cattle, including breed selection, yoke ﬁtting and what work is possible with oxen. This workshop is intended for beginners.

Jeff Poppen, Long Hungry Creek Farm Room 109 In this practical session, Jeff Poppen will explain how to make the preparations used in biodynamic agriculture. Each preparation has different characteristics and functions in the biology and vitality of the whole farm organism. Jeff will describe how to make and use horn manure and horn silica; will talk about the compost preparations of yarrow, chamomile, stinging nettle, white oak, dandelion, valerian and horsetail; and will detail the preparation of barrel compost. Participants will have knowledge to make and use their own preparations. For Jeff Poppen’s bio, see pg 14.

How “Better Cheese for Pittsburgh” is Changing the Cheesescape of Western Pennsylvania Lori Sollenberger, Hidden Hills Dairy Room 203 Slow Food Pittsburgh’s “Better Cheese for Pittsburgh” scholarships have provided funding for Western Pennsylvania cheesemakers to improve their skills. Hear the stories about the ﬁrst two recipients: Lori Sollenberger observed French cheesemakers in the Savoi region of France and is developing new cheeses based on that experience, and Sam Byler added sheep milk cheeses to his product line and developed a cheese aging facility in a limestone mine. Lori will share the stories of both cheesemakers. Lori Sollenberger is a dairy farmer and farmstead cheesemaker. She grew up on the family farm milking registered Jerseys. In 2005 most of the herd was sold and Lori started making raw aged cheeses with the remaining cows. Lori, along with Sam Byler of Riverview Dairy, was a recipient of the first “Better Cheese for Pittsburgh” scholarship offered by Slow Food Pittsburgh, with which she traveled to France to study the process for making Reblochon and Tomme cheeses.

Q & A Session Miguel Altieri, University of California, Berkeley Room 204 Join Miguel Altieri to continue discussing topics addressed in his keynote presentation. Bring your questions, as the format will be conversational and open.

Mike Austin is a cattleman and full-time diversified farmer in north central Massachusetts. Mike is a long time teamster, accomplished grazier, and a top-notch cattle trucker, moving stock both short and long distances. The Austin family has been involved with oxen for many years and are active in 4H, working stock and competition yokes. In addition to multiple yokes of oxen in various stages of age and work, the multi-generational Austin Family Farm includes grass-fed cattle and hogs. Mike is known for being a careful and quiet observer, always paying attention.

Integrated Pest Management in the Natural Orchard Sara Baldwin, Oyler’s Organic Farms Ben Wenk, Three Springs Fruit Farm Room 206 Come learn how to incorporate different strategies into the management of your orchard ecosystem to minimize the detrimental effects of diseases, insects, animals and weeds on your bottom line. Ben Wenk is junior partner at Three Springs Fruit Farm in Aspers, Pennsylvania and a 2006 graduate of Penn State’s Agroecology program. Ben’s diversified, 450-acre family farm, was certified sustainable by the Food Alliance in 2010 and sells at farmers markets in Central PA, Baltimore, Washington DC and Philadelphia. For Sara Baldwin’s bio, see page 21.

Finding Success in the Market: Merchandising Your Product Mark Mulcahy, CDS Consulting Co-op Room 207 It’s not enough to just show up at your farm stand and set up for the day. Learn some simple things that you can do to enhance the look and shop-ability of your stand. For Mark Mulcahy’s bio, see page 21.

Gunthorp Farms: Four Generations of Pastured Hogs Greg Gunthorp, Gunthorp Family Farm & American Pastured Poultry Producers Association Room 208 Greg Gunthorp will detail from farrow to ﬁnish, pasture pig techniques and strategies that the Gunthorp family has gained in four plus generations of pasture pig production. For Greg Gunthorp’s bio, see pg 20.

For Miguel Altieri’s bio, see page 1.

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Shiitake Mushroom Cultivation Paul Goland, Hardscrabble Enterprises Senate Suite Learn about tree selection for logs suitable for shiitake mushroom cultivation, site requirements, several methods for inoculating logs, spawn selection and handling, how to stimulate logs to produce mushrooms, harvesting and processing mushrooms, pest control, and cooking and selling of mushrooms and shiitake logs. Inoculation will be demonstrated, and other topics will be discussed. There will be good info for experienced shiitake growers as well as beginners. Paul Goland has been growing shiitake mushrooms outdoors on oak logs since 1979, and has been supplying spawn, growing tools and information to shiitake growers since 1985. Paul has been an exhibitor at PASA conferences for many years, selling shiitake logs and equipment to all levels of growers.

SAT 3:10 – 4:30 PM Backyard Herbalism for the Medicine & Kitchen Cabinets Faye Burtch, Burtch Bodywork & Movement Executive Conference Suite Nature provides an apothecary array of nontoxic and therapeutic substances, high in vitamins and minerals. Many healing plants can be easily grown and incorporated into gardens and landscapes, or found in your own and neighbors’ yards, or woodlands, ﬁelds and other open spaces. Faye Burtch will help you identify such plants and share how to incorporate them in your daily diet. Faye will also discuss how the plants can be used as poultices, made into ointments, syrups, vinegars, tinctures, teas, baths, ﬂower essences, etc. Faye Burtch, who runs Burtch Bodywork & Movement, uses wild plants for food and medicine as an integral part of her way of life. Faye’s half-acre plot in the center of town is landscaped with useful plants, and she is preparing her gardens for the upcoming “Wild Plants for Food & Medicine: A Survival School”.

How to Stage a “BioBlitz”: What You Might Learn About Land Conservation & Agricultural Biodynamics Sarah Chamberlain, Riparia at Penn State University Gary Bloss, Josie Porter Farm Steve Schwartz, Delaware Valley Ramps Presidents Hall 2 A BioBlitz is a gathering of scientists to collect, identify and catalog every species of living thing visible to the naked eye on a

designated property over a 24-hour period. In 2013 a BioBlitz was conducted on the Upper Delaware River in Northeast Pennsylvania, and over 1,000 unique species were catalogued, involving the public in the important event. You will hear from leaders involved in the Upper Delaware River BioBlitz, and the benefits to those working the land and others. You will find out how to conduct your own BioBlitz, and what the the different parties — landowners, farmers, scientists, area families — can gain from the findings. Sarah Chamberlain is a botanist with Riparia at Penn State. She has over 20 years experience in plant identification and research on floristic quality, and both teaches workshops and has developed useful identification keys to assist with complex species identification, particularly for grasses, sedges, and rushes. Sarah serves on the Boards of the Pennsylvania Native Plant Society and the Pennsylvania Botany Symposium, and is certified as a Professional Wetland Scientist. Gary Bloss operates the Josie Porter Farm and CSA with his wife Heidi Secord in Northeastern Pennsylvania. Gary is a licensed Landscape Architect/ Land Planner and has been responsible for several important plans for Monroe County including watershed conservation, open space and greenways, and also serves as Greenway and Trails Coordinator for the Stroud Region Open Space and Recreation Commission. Steven Schwartz runs Delaware Valley Ramps which provides wild edibles to restaurants in New York City and the Northeast. Steven conceived and coordinated the 2013 Upper Delaware BioBlitz, and is also involved in other community activities in the Upper Delaware watershed.

Low-Cost Hacks: Mobile Pens, Hoophouse Rain Water Irrigation Systems & More Dru Peters & Homer Walden, Sunnyside Farm Presidents Hall 3 Homer Walden and Dru Peters will focus on hoophouse, cultivation and mobile pen hacks that are low cost to implement and provide workable solutions to small farm production of vegetables, poultry, beef and pork. Much farm engineering takes place at Sunnyside Farm, and Homer will tell about successes and failures. Homer’s and Dru’s goal is to farm small-scale, but importantly, at a proﬁt. Dru Peters previously worked for titans of the publishing industry as an editor and a publishers’ representative. She has managed business units in excess of $25 million, and is now the one who “keeps the wheels on the cart” that is Sunnyside Farm. Dru’s blog is at sunnysidedru.com Homer Walden is the driving force behind Sunnyside Farm of Dover, Pennsylvania. An 8th grade drop-out, Homer apprenticed as a precision sheet metal mechanic. He was the liaison between engineering and production, many times producing prototypes for projects. Homer’s desire for clean tasting chicken led him to farming, and he now grows eggs, turkey, beef, pork and heirloom vegetables.

Making Your Voice Be Heard: Public Policy & Advocacy Maggie & Mik Robertson, M&M Robertson Farms, LLC Hannah Smith-Brubaker, PA Farmers Union Presidents Hall 4 As a family farmer, and with all the responsibilities that come with farming, how do you keep on top of current public policy and how do you advocate for policy that beneﬁts your way of living? It is more important than ever for farmers to have a political voice. Join this panel and roundtable discussion to learn about opportunities for political involvement and how to build relationships with those who make the policies that impact us. Panelists are family farmers all belonging to the Pennsylvania Farmers Union and will offer their own stories of ﬁnding their own voices as agricultural advocates. They will offer their own strategies for tracking policy, legislation and rulemaking, as well as how to get involved and take action on issues that are important to you and your farm family. Maggie and Mik Robertson produce Certified Naturally Grown seedlings and vegetables. Maggie is vice-chair of the Pennsylvania Women’s Agricultural Network and an Oxfam Sisters On The Planet Ambassador. She is active with the PA Farmers Union and the League of Women Voters. Maggie has participated in legislative fly-ins with both Oxfam America and with the National Farmers Union to advocate for sound agriculture policy. Hannah Smith-Brubaker has dedicated herself to engaging in work that provides rich opportunity for lifting up the important work of farmers, networking with people around regional food systems and removing roadblocks to direct farm-to-consumer trade. She serves as the Executive Vice-President of the Pennsylvania Farmers Union. Farmers Union advocates for the economic and social well-being of family farmers involved in sustainable production of food, fiber, feed and fuel and to increase connections between farmers and consumers through direct sales, cooperative trade and community education.

City Farming: Lowering Risks & Increasing Profits Andy Pressman, National Center for Appropriate Technology Room 104 Urban farmers face many challenges. This workshop will provide strategies for overcoming barriers that commonly affect urban farmers. Risk management techniques for intensively producing high quality crops will be discussed as well as strategies for business planning and market diversiﬁcation as a means of lowering risks and increasing farm revenue. Andy Pressman is a Sustainable Agriculture Specialist with the National Center for Appropriate Technology and the ATTRA National Sustainable Agriculture Information Service. Andy has a background in small-scale intensive farming systems and works to help farmers in the fields of organic crop production, season extension, urban farming,

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and farm energy. Andy and his family operate Foggy Hill Farm, a small diversified family farm located in southern New Hampshire.

Natural Animal Health for Dams & Young Stock Susan Beal, PASA & Laughing Oak Farm Room 105 The time around birth and delivery can be both exciting and nerve-wracking for the stockperson — as well as for the dam and offspring. Join Susan Beal as she troubleshoots and offers natural options for some common situations seen in the dam and young stock of a variety of species in the weeks around birthing. Susan Beal is a holistic veterinarian and PASA’s Agricultural Science Advisor with many years of experience in the field of animal health.

Wastewater Management with Constructed Wetlands for Small Processors Greg Gunthorp, Gunthorp Family Farm & American Pastured Poultry Producers Association Room 106 The session will discuss the Gunthorp Family Farm’s constructed wetland, used to treat wastewater from their pork and poultry slaughter plant. Greg Gunthorp will discuss concept, basic design, construction parameters and inﬂuent/efﬂuent water quality. For Greg Gunthorp’s bio, see pg 20.

Food Waste Today’s Problems, Tomorrow’s Solutions Leanne Mazurick, AmpleHarvest.org Room 107 Attend this workshop to learn about AmpleHarvest.org, a cloud based/nationwide effort partnering over 40 million home gardeners/ growers nationwide with local food pantries to share their extra produce that might otherwise go to waste. This workshop is open to everyone, especially those interested hungerrelief, improved nutrition and reducing food waste. Leanne Mazurick has been involved in the sustainable agriculture movement since graduating college in 2003. She spent several summers working as an intern with Lent’s Organics CSA in Shickshinny, PA. Leanne also recently worked as Outreach Coordinator for Fertile Grounds CSA in Noxen, PA and is now the Food Pantry Outreach Coordinator with AmpleHarvest.org.

Growing Great Garlic & Perennial Onions Ira Wallace, Southern Exposure Seed Exchange Room 108 Learn about heirloom garlic and perennial onion varieties from planting to cultivation to harvesting at home. This session will cover soil preparation, weed control, disease prevention, harvesting, curing and storage requirements for adding these culinary essentials to your garden.

lies understand the requirements for developing the next generation of entrepreneurial leaders. You will receive an outline of the speciﬁc stages of entrepreneurial leadership development and what successors can do to improve their entrepreneurial capabilities. Michael will also touch on the need for the business (farm) owner to have a clear ownership-level vision, the power of a clearly stated set of values and the importance of communicating effectively. For Michael McGrann’s bio, see pg 21.

For Ira Wallace’s bio, see page 14.

Biodynamic Agriculture: Stories & Experiences Monique Blais, Grassroots Family Farm Heidi Secord, Josie Porter Farm Room 109 This session will share experiences of two farmers using the principle and practices of biodynamic agriculture in their farming, land and stock management. Monique Blais and Heidi Secord will cover their backgrounds in biodynamics: where they encountered the concepts of biodynamic agriculture, and why it resonated with them; how they gained biodynamic education and knowledge, and found mentors; the beginnings of their integrating biodynamic principles into their farming practices, day-to-day management, and beings. As their stories are told, there will be time for interaction, questions and explorations of biodynamic farming’s art and science, and richness and versatility. Monique Blaise graduated from the North American Biodynamic Apprenticeship Program, afterwards moving from Canada to the US, and has been working on biodynamic farms since 2006. Monique’s training project was beekeeping. Now on her own farm, Monique hopes to bring her knowledge to the land and share the gifts she’s received along the way! Heidi Secord owns and operates the Josie Porter Farm in Stroudsburg, Pennsylvania. The farm supports a CSA operation, Buying Club, and farm education program. Heidi has a Business Management degree from The University of Rhode Island and 17 years of agricultural experience in organic farming. The farm incorporates biodynamic farming practices and specializes in garlic production and valueadded products.

The Business of Farming: Succession Planning for the Farm Business

The Business of Farming: $100,000+ on a Small Vegetable Farm Johnny Parker, Edible Earth Farm Room 206 Generating $100,000 in revenue is a goal for many small farms. This session will cover the business behind reaching that goal. Learn about the importance of record-keeping and how to use the data to steer your business. Learn what it costs to run a business of that size. Some accounting knowledge helpful, but not necessary. For Johnny Parker’s bio, see pg 13.

On-Farm Pig Harvest, Nose to Tail Brooks Miller & Jim Chlebowski, North Mountain Pastures Room 207 This talk will cover the planning, timing, and execution of a full on-farm homesteader pig harvest. Detailed issues such as planning a place for the kill, harvesting blood, offal, meat and bones will be presented. Traditional methods of preserving the harvest and enhancing ﬂavors will be discussed. Brooks Miller owns and operates North Mountain Pastures with his wife, Anna in Perry County, Pennsylvania. They operate a 300-member meat CSA, and Brooks is the Hazard Analysis Critical Control Point food safety coordinator for Kistler’s Butcher Shop in nearby Loysville. Brooks and Anna produce traditional European-style salumi on the farm in a butcher shop they built in 2011. Jim Chlebowski is family-practice physician who raises poultry and pigs in “chicken tractors” as a hobby. Jim attended Mangalitza Butchery with Christoph Wiesner four years ago and has been butchering his own pigs and practicing charcuterie since that time. Jim has a great interest in utilizing the whole animal including the offal, and also has a traditional smokehouse and smokes bacons, hams and other meats.

Michael McGrann, St. Joseph’s University Room 205 Participants will gain an overview of farm leadership succession, including eight critical steps that every family should take in order to prepare for a successful leadership transition. In addition, Michael McGrann will help fami-

WOR KSHOPS

Saturday

Remediation Results: Vital Biology, Vibrant Soils

Testing Cover Crop Mixtures on the Farm

Howard Vlieger, Vlieger Farm Supply Inc. Room 208 No farmer or rancher, even those who practice organic and natural farming techniques, is immune to the influence of glyphosate on their lands. How does one recognize the influence of agrichemicals? What practices might be used to mitigate their influence? What remediation techniques are effective and appropriate? This discussion is directed to all types of farming practices, not just those interested in the remediation of heavily contaminated lands.

Dan DeTurk, Dan-De Farm Wade Esbenshade, Summit Valley Farm Charlie White, Penn State University Abram Bucky Ziegler, Paradise Valley Organic Farm Senate Suite Three organic farmers are working with Penn State Extension to test the beneﬁts of cover crop mixtures in a grain and forage crop rotation. In this panel, the three farmers and Penn State’s researcher will discuss how different cover crop mixtures were designed and managed to meet the needs of the three different farms. The farmers will discuss how the mixes performed on each farm, what the beneﬁts were for the soil and the following crops, and the challenges that were encountered along the way.

For Howard Vlieger’s bio, see page 17.

Wade Esbenshade is the owner and manager of Summit Valley Farm, New Holland, Pennsylvania. For the past ten years Wade has been managing Summit Valley Farm which produces certified organic corn, soybean, spelt, alfalfa, and a variety of vegetables. Wade is continuously searching for ways to incorporate different cover crops into his farming operation. Abram Bucky Ziegler was born and raised on a farm in Central Pennsylvania; in 1967 his parents bought the farm that is now Paradise Valley Organic Farm, owned by Abram and his wife. The Ziegler’s land is very fertile limestone soil, and one of Abram’s main goals in life is to leave the soil in better shape than it was! Part of that goal includes using soil-building cover crops. Bio not provided for Dan DeTurk. For Charlie White’s bio, see pg 12.

Conference CDs, DVDs and MP3s are available! Farming for the Future Keynotes & Workshops are recorded courtesy of Rhino Technologies Workshops are available on-site as CDs. MP3s of the full conference are available and MP3s of individual workshops will be available on-line after the conference.

rhino-technologies.com

Visit Rhino at Booth #72 26

SPE AKER S

Contact List

Jelmer Albada

Greg Bowman

Dan DeTurk

Adam Garber

PO Box 15 Kinderhook, NY 12106 albadaj@gmail.com

Goodness Grows 2310 W. South Range Road North Lima, OH 44452 gmbowman33@gmail.com

Dande Farm Address Not Provided dandefarm84@aol.com

PennEnvironment 1420 Walnut St. Suite 650 Philadelphia, PA 19102 agarber@pennenvironment.org

Miguel Altieri University of California 215 Mulford Hall Berkeley, CA 94703 agroeco3@berkeley.edu

Evan Diamond Joe Bozzelli Five Elements Farm 405 Hogg Road Worthington, PA 16262 fiveelementsfarm@yahoo.com

Nazirahk Amen Purple Mountain 7120 Carroll Ave Takoma Park, MD 20912 info@purpletools.net

Agri-Dynamics PO Box 267 Martins Creek, PA 18063 jbrunetti@agri-dynamics.com

New York University 411 Lafayette St, 5th Floor New York, NY 10003 carolyn.dimitri@nyu.edu

Lady Buggs Farm 521 Falls Ave Youngstown, OH 44502 ladybuggsfarm@gmail.com

Dairy Foods Consulting 131 West Parish Road Westminster West, VT 05346 peterhicksdixon@gmail.com

Shaver’s Creek Environmental Center 3400 Discovery Road Petersburg, PA 16669 epb6@psu.edu

USDA NRCS One Credit Union Place Harrisburg, PA 17110 daniel.dostie@pa.usda.gov

Burtch Bodywork & Movement 293 Nimitz Ave State College, PA 16801 fayeburtch1@gmail.com

OGRIN 1124 County Rd 38 Bainbridge, NY 13733 edyck@ogrin.org

Johns Hopkins Bloomberg School 615 N. Wolfe St. Baltimore, MD 21205 jcasey@jhsph.edu

Summit Valley Farm 199 Eastern School Rd. New Holland, PA 17557 summitvalleyfarm@gmail.com

Suzanne Benchoff Lincoln Intermediate Unit #12 PO Box 70 New Oxford, PA 17350 SEBenchoff@iu12.org

Monique Blais Grassroots Family Farm 932 Walnut Acres Road Middleburg, PA 17842 Apicanada@gmail.com

Timothy Blakeley Mountain Springs Farm 677 Tree Farm Road Eglon, WV 26716 daleblakeley@gmail.com

Stone Barns Center for Food & Agriculture 630 Bedford Road Sleepy Hollow, NY 10591 craigh@stonebarnscenter.org

Michael Hannum LIU 12 Migrant Education Program 57 N. 5th St Gettysburg, PA 17325 mwhannum@iu12.org

Chris Harp HoneybeeLives 133 Plains Road New Paltz, NY 12561 HoneybeeLives@yahoo.com

Will Harris White Oak Pastures P.O. Box 98 Bluffton, GA 39824 willharris@whiteoakpastures.com

Ben Falk Sarah Chamberlain Riparia at Penn State 302 Walker Building University Park, PA 16803 sjm20@psu.edu

Whole Systems Design, LLC 66 Deans Mountain Road Moretown, VT 05660 ben@wholesystemsdesign.com

Omar Beiler Beiler Farm 124 Hershey Church Rd Kinzers, PA 17535

Craig Haney

Wade Esbenshade Joan Casey

Robert Beauchemin La Meunerie Milanaise Inc 1500 boul St-Joseph Lachine Quebec, Canada H8S 2M9 robert@moulinsdesoulanges.com

Gunthorp Farms 435n 850 East Lagrange, IN 46761 greg@gunthorpfarms.com

Elizabeth Dyck Faye Burtch

Susan Beal PASA PO Box 419 Millheim, PA 16854 susan@pasafarming.org

Greg Gunthorp

Dan Dostie Eric Burkhart

Sara Baldwin Oyler’s Organic Farms 400 Pleasant Valley Road Biglerville, PA 17307 oylersorganicfarms@gmail.com

Hardscrabble Enterprises PO Box 1124 Franklin, WV 26807 hardscrabble@mountain.net

Peter Dixon Sophia Buggs

Mike Badger Badger’s Millside Farm & APPPA 16 Pine Run Rd Hughesville, PA 17737 grit@apppa.org

Paul Goland

Carolyn Dimitri Jerry Brunetti

Mike Austin Austin Family Farm Address Not Provided austin.farmkids@aol.com

East End Food Co-op 1454 Center Street Pittsburgh, PA 15221 evancharlesdiamond@gmail.com

William C. Harshman PSU Ag Safety & Health 205 Ag Engineering Bldg University Park, PA 16802 wch108@psu.edu

Linda Fetzer Jim Chlebowski, M.D. North Mountain Pastures P.O. Box 70 New Berlin, PA 17855 jchlebowski@fpcdoctors.com

Penn State University 223 Ag Eng. Bldg. University Park, PA 16802 lmf8@psu.edu

Mark Fischer Rob Crassweller Penn State University 102 Tyson Building University Park, PA 16802 rmc7@psu.edu

Castle Valley Mill 1730 Lower State Road Doylestown, PA 18901 mark@castlevalleymill.com

Jeff Froikin-Gordon Amy Crone MarketLink P.O. Box 9080 Alexandria, VA 22304 amy.crone@marketlink.org

AgSquared PO Box 414 Port Jefferson Station, NY 11776 info@agsquared.com

Megan Gallagher Pam Dawling Twin Oaks Community 138 Twin Oaks Road Louisa, VA 23093 pam@twinoaks.org

Edible Earth Farm 4536 President Rd Tionesta, PA 16353 mgngallagrrr@gmail.com

Ernest Hovingh Pennsylvania State University Animal Diagnostic Lab, 100 Orchard Road University Park, PA 16802 eph1@psu.edu

Sukey & John Jamison Jamison Farm 171 Jamison Ln Latrobe, PA 15650 sukey@jamisonfarm.com

Lydia Johnson PA Department of Agriculture, Bureau of Food Safety 2301 N Cameron St Harrisburg, PA 17110 lydijohnso@pa.gov

SPE AKER S

Contact List

John Kapusta

Michael McGrann

IUP Academy of Culinary Arts 125 South Gilpin Street Punxsutawney, PA 15767 jkapusta@iup.edu

St. Joseph’s University 5600 City Ave, Mandeville Hall Philadelphia, PA 19131-1395 mmcgrann@sju.edu

Clair Kauffman

Mac Mead

Kauffman’s Fruit Farm 3097 Old Philadelphia Pike Bird-in-Hand, PA 17505 clair@kauffmansfruitfarm.com

Pfeiffer Center 260 Hungry Hollow Rd. Chestnut Ridge, NY 10977 macellenmead@verizon.net

Kerry Kaylegian

Emilio Mignucci

Penn State University 324 Food Science Building University Park, PA 16802 kek14@psu.edu

Di Bruno Bros. 1730-32 Chestnut St Philadelphia, PA 19103 emignucci@dibruno.com

William Kitsch

Brooks Miller

MidAtlantic Farm Credit 411 West Roseville Road Lancaster, PA 19540 Wkitsch@mafc.com

North Mountain Pastures 201 Cold Storage Rd Newport, PA 17074 brooks@northmountainpastures.com

Beth Lambert

Daphne Miller

Herbalist & Alchemist 51 South Wandling Ave Washington, NJ 07882 beth@herbalist-alchemist.com

Farmacology Author c/o Barclay Agency 12 Western Avenue Petaluma, CA 94952 barry@barclayagency.com

George Latella St. Joseph’s University 5600 City Ave, Mandeville Hall Philadelphia, PA 19131-1395 glatella@sju.edu

Quiet Creek Herb Farm & School of Country Living 93 Quiet Creek Lane Brookville, PA 15825 quietcreek@windstream.net

Johnny Parker Edible Earth Farm 4536 President Road Tionesta, PA 16353 johnny@edibleearthfarm.com

Jorge Perez-Rico LIU 12 Migrant Education Programs 57 N. Fifth St. Gettysburg, PA 17325 jcperez-rico@iu12.org

Dru Peters & Homer Walden Sunnyside Farm 1865 York Rd Dover, PA 17315 sunnysidedru@gmail.com

Justin Pizzella East End Food Co-op 7516 Meade St Pittsburgh, PA 15024 jpizzella@eastendfood.coop

Melissa & Aaron Miller Miller Livestock Co., Inc 9590 Kinsman Pymatuning Rd Kinsman, OH 44428 millergrassfed@aol.com

Matt LeRoux Cornell Cooperative Extension 615 Willow Ave. Ithaca, NY 14850 mnl28@cornell.edu

Claire, Rusty, Walker & Ashton Orner

Jeff Poppen Long Hungry Creek Farm Box 163 Red Boiling Springs, TN 37150 Jeff@barefootfarmer.com

David Mortensen Penn State University 116 ASI Building University Park, PA 16801 dmortensen@psu.edu

Ariane Lotti

NCAT 331 Squantum Road Jaffrey, NH 03452 andyp@ncat.org

Brian Moyer

Bob Madden

Mark Mulcahy

Garden Dreams Urban Farm & Nursery 2101 Columbia Ave Pittsburgh, PA 15218 maddenrobert@yahoo.com

Organic Options 3910 Warm Springs Road Glen Ellen, CA 95442 mark@anorganicconversation.com

Dean Martin

Patty Neiner

Edible Earth Farm 1237 Robert Fulton Hwy Quarryville, PA 17566 dean@realityrevision.com

Pennsylvania Women’s Agricultural Network 302 Armsby Building University Park, PA 16802 prn103@psu.edu

Grai St. Clair Rice

Thor Oechsner

Maggie & Mik Robertson

Oechsner Farm 1045 Trumbulls Corners Rd Newfield, NY 14867 thorfarm@hotmail.com

M&M Robertson Farms, LLC 614 Canoe Ripple Road Sligo, PA 16255 kalzone@windstream.net maggiethefarmer@windstream.net

Leanne Mazurick AmpleHarvest.org 24 Clover Rd Newfoundland, NJ 07435 leanne@ampleharvest.org

Greg Roth Penn State University 116 ASI Building University Park, PA 16868 gwr@psu.edu

Rodney Schaffer Con Yeager Spice Company 144 Magill Road Zelienople, PA 16063 rodney.schaffer@conyeagerspice.com

Steven Schwartz Delaware Valley Ramps 5476 Hancock Hwy Equinunk, PA 18417 smsinc@panix.com

Heidi Secord & Gary Bloss Josie Porter Farm 6332 Cherry Valley Road Stroudsburg, PA 18360 cvcsa@ptd.net bloss@ptd.net

Linda Shanahan & ric Vander Hyde Barefoot Gardens 113 Decatur St. Doylestown, PA 18901 lindas@barefootgardens.net ericv@barefootgardens.net

Edwin Shank The Family Cow 3854 Olde Scotland Rd. Chambersburg, PA 17202 edwin@thefamilycow.com

Hannah Reiff Garden Dreams Urban Farm & Nursery 404 Center St Pittsburgh, PA 15221 hannahreiff8@gmail.com

Hannah Shayler Cornell Waste Management Institute Dept. of Crop & Soil Sciences 818 Bradfield Hall Ithaca, NY 14853 has34@cornell.edu

Brenda Reyes-Lua Lincoln Intermediate Unit # 12 57 North Fifth Street Gettysburg, PA 17325 bereyeslua@iu12.org

HoneybeeLives 171 West 4th St. New York, NY 10014 HoneybeeLives@yahoo.com

Jeff Mattocks The Fertrell Company P.O. Box 265 Bainbridge, PA 17502 jeffmattocks@fertrell.com

Tussock Sedge Farm PO Box 59 Blooming Glen, PA 18911 henryrosenberger@gmail.com

Andy Pressman

National Sustainable Agriculture Coalition 110 Maryland Ave NE #209 Washington DC 20002 alotti@sustainableagriculture.net

Penn State Extension 4184 Dorney Park Rd. Allentown, PA 18104 bfm3@psu.edu

Henry Rosenberger

Ridge Shinn Ridgeshinn.com Box 225 Hardwick, MA 01037 ridgeshinn@gmail.com

Hannah Smith-Brubaker Pennsylvania Farmers Union PO Box 62024 Harrisburg, PA 17106 pafarmersunion@gmail.com

Brian Snyder PASA PO Box 419 Millheim, PA 16854 brian@pasafarming.org

SPE AKER S

Contact List

Lori Sollenberger

Lloyd Traven

Tom Wadson

Charlie White

Hidden Hills Dairy 1980 Ritchey Road Everett, PA 15537 lr@hiddenhillsdairy.com

Peace Tree Farm 295 Park Drive West Kintnersville, PA 18930 lloyd@peacetreefarm.com

Wadsonâ&#x20AC;&#x2122;s Farm PO box 528 Southampton, Bermuda SB04 wadsonfarm@ibl.bm

Penn State Extension 501 ASI Building University Park, PA 16802 cmw29@psu.edu

Sam Steel

Jim Travis

Ira Wallace

Nina & Jonathan White

Penn State University Room 223 Ag Engineering University Park, PA 16802 jss13@psu.edu

Apple Tree Vineyard & Farm 311 Cherry Hill Ln Fairfield, PA 17320 apple.tree.vineyard@gmail.com

Southern Exposure Seed Exchange P.O. Box 460 Mineral, VA 23117 ira@southernexposure.com

Bobolink Dairy & Bakehouse 369 Stamets Rd Milford, NJ 08848 jonathan@cowsoutside.com nina@cowsoutside.com

Roberta Strickler

Elizabeth Ă&#x153;

Steve Warshawer

Greenberg Associates PO Box 4201 Lancaster, PA 17604 roberta.strickler@yahoo.com

Finance for Food 190 Great Circle Drive Mill Valley, CA 94941 elizabeth@financeforfood.com

Mesa Top Farm & Wallace Center 286 Arroyo Salado Santa Fe, NM 87508 stevew@plateautel.net

Rebecca Thistlethwaite

Valiant Vetter & Debra Aaron

Jonathan Weirether

Sustain Consulting 2141 State Rd. Mosier, OR 97040 sustainconsulting@yahoo.com

Piney Woods Ranch & APPPA 3125 N FM 2869 Winnsboro, TX 75494 PineyWoodsRanch@Yahoo.com

PDA Address Not Provided jweirether@pa.gov

John Tooker

Howard Vlieger

Penn State University Dept. of Entomology, 501 ASI Bldg University Park, PA 16802 tooker@psu.edu

Vlieger Farm Supply Inc. 4947 US 75 Avenue Maurice, IA 51036 studentofthesoil@gmail.com

Mary Wildfeuer & Todd Newlin Sankanac CSA at Camphill Village Kimberton Hills PO Box 1045 Kimberton, PA 19442 sankanaccsa@gmail.com

Hugh Williams Threshold Farm Box 323 Philmont, NY 12565 thresholdfarm@gmail.com

Ben Wenk Three Springs Fruit Farm 1606 Bendersville Wenksville Road Aspers, PA 17304 ben@threespringsfruitfarm.com

Abram (Bucky) Ziegler Paradise Valley Org. Farm 51 Ziegler Rd. Milton, PA 17847 pvppfarm@verizon.net

Arias M. Brownback Memorial Scholarship Fund Arias M. Brownback was raised on the family farm in western Perry County, helping with the farrow-to-finish hog operation along with growing hay and grain crops. From an early age, Arias expressed an interest in farming and loved to work all aspects of the farm. When Arias was 15, the Brownbacks decided to pursue their lifelong dream to convert to organic farming methods. They dropped the hog and grain operation and began their transition into raising certified organic produce and hay. Arias attended his first Farming for the Future Conference at the age of 18. Seeing fellow farmers who were dedicated to sustainable practices was a great inspiration to Arias, energizing him to begin his own certified organic operation that same year. In his first season, he rented 15 acres, erected two greenhouses, purchased a refrigerated truck, built a mini packing shed and loading dock, and began a successful wholesale market operation. Arias Brownback passed away in August of 2001 at the young age of 24, long before he was able to realize his personal dreams. PASA

was honored to establish the Arias M. Brownback Memorial Scholarship Fund in 2001 at the request of his parents, Mike and Terra Brownback. It is their sincere hope that this memorial fund will continue to inspire and aid young farmers to reach their full potential. The Bag Auction component of our Benefit

Auction has been rededicated to support this Scholarship Fund. Our Bag Auction is a fun game of chance, whereby folks buy packs of tickets and place them in the bag corresponding to the item they hope to win. Come to Deans Hall to play the Bag Auction and support the Arias M. Brownback Memorial Scholarship Fund! 29

SPON SOR S & EXHIBI TOR S SPONSORS

Agri-Dynamics, Inc. PO Box 267 Martins Creek, PA 18063 610-250-9280 Agri-dynamics.com

Agri-Service, LLC 11606 Greencastle Pike Hagerstown, MD 21740 301-223-6877 dairyheritage.com

AgSquared PO Box 4943 Washington, DC 20008 646-845-9083 agsquared.com

Albert’s Organics 1155 Commerce Blvd Logan Township, NJ 08085 (800) 899-5944 albertsorganics.com

American Health Care Group/ Farm to Table 1910 Cochran Rd, Suite 405 Pittsburgh, PA 15220 412-563-8800 farmtotablepa.com

American Pastured Poultry Producers Association (APPPA) PO Box 85 Hughesville, PA 17737 570-713-9282 apppa.org

Animal Welfare Approved 313 E. Cottage Ave Millerville, PA 17551 717-412-1701 animalwelfareapproved.org

BCS America, LLC 4859 N Lagoon Ave Portland, OR 97217 888-224-4271 bcsamerica.com

Bio-Organics 2799 Creamery Rd New Hope, PA 18938 646-831-7139 bio-organics.com

Breakaway Farms 2446 Valley View Rd Mount Joy, PA 17552 717-653-2470 breakawayfarms.net

Center for Rural Pennsylvania 625 Forester St, Rm 912 Harrisburg, PA 17120 717-787-9555 rural.palegislature.us

Certified Naturally Grown 540 President St Brooklyn, NY 11215 845-687-2058 naturallygrown.org

Contact List

Chatham University — School of Sustainability

Foundation for Pennsylvania Watersheds

Lady Moon Farms

Office of Admissions, Berry Hall Pittsburgh, PA 15232 412-365-1157 chatham.edu

9697 Loop Rd Alexandria, PA 16611 814-669-4244 pennsylvaniawatersheds.org

Chelsea Green Publishing

FRESHFARM Markets

35 King St Burlington, VT 05401 802-295-6300 chelseagreen.com

PO Box 15691 Washington, DC 20003 202-362-8889 freshfarmmarkets.org

Chesapeake Bay Foundation

Future Harvest — CASA

614 North Front Street, Suite G Harrisburg, PA 17101 717-234-5550 cbf.org

1114 Shawan Rd, Suite 1 Cockeysville, MD 21030 607-592-7443 futureharvestcasa.org

Delaware Valley College

Green Heron Tools, LLC

700 East Butler Ave Doylestown, PA 18901 215-489-2333 delval.edu

6239 Schochary Rd New Tripoli, PA, 18066 610-298-0002 greenherontools.com

Earth Tools

Harris Seeds

1525 Kays Branch Rd Owenton, KY 40359 502-484-3988 earthtools.com

PO Box 24966 Rochester, NY 14624 800-544-7938 harrisseeds.com

East End Food Cooperative

Harvest Market, Inc.

7516 Meade St Pittsburgh, PA, 15208 412-242-3598 eastendfood.coop

PO Box 1739 Hockenssin, DE 19707 302-234-6779 harvestmarketnaturalfoods.com

Farm Family Insurance Companies

High Mowing Organic Seeds

Mid-Atlantic Alpaca Association (MAPACA)

76 Quarry Rd Wolcott, VT 05680 802-472-6174 highmowingorganicseeds.com

PO Box 96 Lake Ariel, PA 18436 717-587-2397 mapaca.org

House in the Woods CSA Farm

MidAtlantic Farm Credit/ AgChoice Farm Credit

1795 Criders Church Rd Chambersburg, PA 17201 717-369-2113 ladymoonfarms.com

Lakeview Organic Grain, LLC PO Box 361 Penn Yan, NY 14527 315-531-1038 lakevieworganicgrain.com

Lancaster Ag Products 60 North Ronks Rd Ronks, PA 17572 717-687-9222 lancasterag.com

Longwood Gardens 512 Southview Ave Kennett Square, PA 19348 610-388-1000 longwoodgardens.org

Marushka Farms 252 Frosty Valley Rd Danville, PA 17821 570-490-4759 marushkafarms.com

McGeary Organics, Inc.

PO Box 656 Albany, NY 12201 (518) 431-5125 farmfamily.com

Farm-to-Consumer Legal Defense Fund 8116 Arlington Blvd #263 Falls Church, VA 22042 703-208-3276 farmtoconsumer.org

FarmMatch.com 500 E. Jefferson St. #201 Viroqua, WI 54665 608-637-8101 FarmMatch.com

Fedco Seeds PO Box 520 Waterville, ME 04903 207-426-9900 fedcoseeds.com

The Fertrell Company PO Box 265 Bainbridge, PA 17502 (717) 367-1566 www.fertrell.com

FoodRoutes Network, LLC PO Box 405 Millheim, PA 16854 814-349-9856 foodroutes.org

2104 Mt. Ephraim Rd Adamstown, MD 21710 301-607-4048 houseinthewoods.com

PO Box 299 Lancaster, PA 17608 800-624-3279 mcgearyorganics.com

680 Robert Fulton Hwy Quarryville, PA 17566 215-268-3013 farmcredit.com

Johnny’s Selected Seeds 955 Benton Ave Winslow, ME 04901 207-861-3900 johnnyseeds.com

Moyers Chicks 266 E. Paletown Rd Quakertown, PA 18951 215-536-3155 moyerschicks.com

Kimberton Whole Foods 2140 Kimberton Rd Kimberton, PA 19442 610-935-1444 kimbertonwholefoods.com

King’s Agriseeds, Inc. 60 North Ronks Rd, Suite K Ronks, PA 17572 717-687-6224 kingsagriseeds.com

Kitchen Table Consultants 112 Righters Ferry Road Bala Cynwyd, PA 19004 267-275-1198 kitchentableconsultants.com

Kretschmann Farm 257 Zeigler Rd Rochester, PA 15074 724-452-7189 kretschmannfarm.com

Northeast Sustainable Agriculture Research & Education (SARE) 655 Spear St Burlington, VT 05405 802-656-0554 nesare.org

Organic Mechanics Soil Company, LLC PO Box 272 Modena, PA 19358 610-80-4598 organicmechanicsoil.com

Organic Unlimited, Inc. PO Box 238 Atglen, PA 19130 610-593-2995 organicfeedmill.com

SPON SOR S & EXHIBI TOR S

Contact List

Organic Valley

Plant Protection Systems

Tait Farm Foods

GMO Free PA

One Organic Way La Farge, WI 54639 888-444-6455 organicvalley.coop

2887 Buffalo Run Rd Bellefonte, PA 16823 717-413-6669 plantprotectionsystems.com

179 Tait Rd Centre Hall, PA 16828 814-466-2386 taitfarmfoods.com

889 Westover Road Newtown Square, PA 19073 952-484-8113 gmofreepa.org

PA Farm Products, LLC

Porter Farms

Thorvin, Inc.

Hy-Tech Mushroom Compost

1093 Mount Airy Rd Stevens, PA 17578 717-336-6440 eberlypoultry.com

PO Box 416 Elba, NY 14058 585-757-6823 porterfarms.org

PO Box 730 New Castle, VA 24127 540-864-5108 thorvin.com

155 Valley Rd West Grove, PA 19390 610-331-1849 hy-techmushroomcompost.com

Peace Tree Farm

Purple Mountain Organics

Tierra Farm

Northeastern IPM Center

295 Park Drive West Kintnersville, PA 18930 610-847-8152 peacetreefarm.com

7120 Carroll Ave Takoma Park, MD, 20912 877-538-9901 purpletools.net

2424 State Route 203 Valatie NY, 12184 (888) 674-6887 tierrafarm.com

Insectary Building, Cornell University Ithaca, NY 14853 315-200-5075 northeastipm.org

Penn State University — College of Ag Sciences

Rimol Greenhouse Systems, Inc.

Tuscorora Organic Growers Cooperative

Pennsylvania Association of Regional Food Banks/ Hunger Free PA

501 ASI Building University Park, PA 16802 814-863-9922 cas.psu.edu

Northpoint Industrial Park 40 Londonderry Turnpike Hooksett, NH 3106 603-629-9004 rimolgreenhouses.com

Penn State University Press

The Rodale Institute

820 N. University Dr, USB1, Suite C University Park, PA 16802 814-867-2224 psupress.org

611 Siegfriedale Rd Kutztown, PA 19530 610-683-1443 rodaleinstitute.org

Pennsylvania Certified Organic

Schafer Fisheries

106 School St, Suite 201 Spring Mills, PA 16875 814-422-0251 paorgainc.org

PO Box 399 Thomson, IL 61285 815-259-4300 sf-organics.com

Pennsylvania College of Technology

Seed Savers Exchange

One College Ave Williamsport, PA 17701 570-327-4505 pct.edu

3094 North Winn Rd Decorah, IA 52101 583-382-5990 seedsavers.org

Seedway, LLC Pennsylvania Department of Agriculture / PA Preferred 2301 N. Cameron St Harrisburg, PA 17110 717-772-1429 agriculture.state.pa.us

Pennsylvania Department of Agriculture: Integrated Pest Management 2301 N. Cameron St Harrisburg, PA 17110 717-772-1429 agriculture.state.pa.us/

Pennsylvania Department of Conservation & Natural Resources, Bureau of Forestry 400 Market St. RCOSB 6th FL, Harrisburg, PA 17105 717-783-0381 dcnr.state.pa.usforestry

Pennsylvania Farm Link 2301 N. Cameron St, Rm 311 Harrisburg, Pa 17110 717-705-2121 pafarmlink.org

Pennsylvania Farmers Union PO Box 62024 Harrisburg, PA 17106 717-576-0794 PAFarmersUnion.org

99 Industrial Rd Elizabethtown, PA 17022 800-952-7333 seedway.com

Seligman, Friedman and Company, CPAs 1423 North Atherton St. State College, PA 16803 814-238-8474 sfc-cpa.com

22275 Anderson Hollow Rd Hustontown, PA 17229 814-448-2173 tog.coop

USDA — National Agricultural Statistics Service 1400 Independence Ave SW RM 308 Washington, DC 20250 900-727-9540 nass.usda.gov

USDA — Natural Resources Conservation Service One Credit Union Pl Suite 340 Harrisburg, PA 17110 (717) 237-2218 hpa.nrcs.usda.gov

4200 Wisconsin Ave Washington DC, 20016 202-363-4394 westonaprice.org

Wild for Salmon 521 Montour Blvd Bloomsburg, PA 17815 570-387-0550 wildforsalmon.com

Zimmerman’s High Tunnels 1163 Sims Rd Versailles MO 65084 414-916-9876 zimmermanhightunnels.com

E X H I B I TO R S

Barefoot Gardens Spiral Path Farm, LLC 538 Spiral Path Ln Loysville, PA 17047 717-789-4433 spiralpathfarm.com

113 Decatur St Doylestown, PA 18901-3611 267-629-9349 barefootgardens.net

Draft Animal-Power Network SQM Organic 2727 Paces Ferry Rd, Bldg 2, Suite 1425 Atlanta, GA 30339 770-916-9423 allganic.net

Pennsylvania Historical and Museum Commission 219 Weaver Bldg University Park, PA 16802 814-865-6097 phmc.state.pa.us

Poultry Man, LLC 922 Conley Rd Mifflinburg, PA 17844 570-966-0769

Weston A. Price Foundation

Southern Exposure Seed Exchange PO Box 460 Mineral, VA 23117 540-894-9480 southernexposure.com

4050 Washington Rd Suite F Canonsburg, PA 15317 724-941-1472 hungerfreepa.org

509 Dutton Brook Ln Brownington, VT 05860 802-754-2396 draftanimalpower.org

FA R M E R S M A R K E T CAFÉ VENDORS

Beiler Family Farm 225 Ross Hill Rd Spring Mills, PA 16875 814-422-8930

Eden View Organics 4707 Warriors Mark Path Tyrone, PA 16686 814-632-8589 Edenvieworganics.com

Gemelli’s Bakery 129 S Pugh St State College, PA 16801 814-234-8946

Kat’s Raw Vegan Café 120 Kettle Run Ln Spring Mills, PA 16875 814-404-2165 katsrawfoods.com

Webster’s Café 133 E. Beaver Ave State College, PA 16801 814-272-1410 webstersbooksandcafe.com/

Food & Water Watch Stonyfield Farm 10 Burton Dr Londonberry, NH 03053 800-776-2697 stonyfield.com

232 S. 4th St Suite 1F Philadelphia, PA 19106 510-922-0975 foodandwaterwatch.org

EXHIBI TOR BOOT H MAP

KEY TO EXHIBI TOR BOOT H MAP 32

House in the Woods Farm

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51 27

Hy-Tech Mushroom Compost ...................... 91 Johnny’s Selected Seeds ................................ 61

Pennsylvania College of Technology

.......................................................

Kimberton Whole Foods .................................. 1 King’s Agriseeds ............................................. 47

Pennsylvania Farmers Union

Agri-Dynamics, Inc. Agri-Service, LLC AgSquared

.......................................

Albert’s Organics ............................................ 33 American Health Care Group/ Farm to Table ................................................... 23 American Pastured Poultry Producers Association ...................................................... 58 Animal Welfare Approved .............................. 9 Barefoot Gardens

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BCS America, LLC

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21 30

Bio-Organics .................................................... 77 Breakaway Farms

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Center for Rural Pennsylvania Certified Naturally Grown Chatham University

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38 45 18 39

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Kitchen Table Consultants ............................ 15 Lakeview Organic Grain ................................ 63 Lancaster Ag Products

48 Longwood Gardens ........................................ 50 Marushka ......................................................... 20 .................................

McGeary Organics, Inc. ................................ 37 MidAtlantic Farm Credit & AgChoice Farm Credit .................................. 43

Draft Animal-Power Network East End Food Cooperative

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35 88

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Farm Family Insurance ..................................... 2 Farm-to-Consumer Legal Defense Fund FarmMatch.com

...

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Rhino Technologies (Conference Recordings)

..............................

Moyers Chicks ................................................ 42 NE SARE ............................................................. 7

Schafer Fisheries

PA Association of Regional Food Banks/Hunger Free PA

PA Dept of Ag Integrated Pest Management ................................................... 86

56 59

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Seed Savers Exchange

..................................

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Southern Exposure Seed Exchange ............. 41 SQM Organic

.......................

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The Rodale Institute

Seedway, LLC

61B

............................

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Tait Farm Foods Thorvin, Inc

....................................

28 & 29

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Tierra Farm ....................................................... 76

PASA Mercantile & Book Nook

Weston A. Price Foundation

....................................

Future Harvest/CASA ................................... 89

High Mowing Organic Seeds ........................ 17

69 & 70 Peace Tree Farm .............................................. 52 Penn State College of Agriculture ................. 6 ........

Wild for Salmon

...............

........................

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Zimmerman High Tunnels

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Visit Our Farmers Market Café (1st Floor Break Area) Don’t have a meal ticket? Hungry for a snack? Try some local food from local folks! Below is a sampling of the menu items: Beiler Family Farm

Eden View Organics

Gemelli Bakery

Webster’s Café

• Cookies

• Sandwiches (with vegetarian & vegan options)

• Artisan Breads

• Cranberry-Apple Salad with Lancaster Hummus Co. Hummus (vegan)

• Sandwiches • Lemonade • Kombucha • Ginger ale

day Satur pm & y Frida m – 2:45 5a 10:4

..........................................

FRESHFARM Markets

Farmers Market Café

Poultry Man, LLC

USDA Natural Resources Conservation Service ..................................... 57

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Plant Protection Systems .............................. 25

PA Farm Products, LLC .................................. 36 PASA Auction ......................................... 13 & 14

....................................

Harris Seeds

Pennsylvania Certified Organic .................... 16

USDA National Agricultural Statistics Service ............................................ 64

Food & Water Watch

.........................................

Pennsylvania Historical & Museum Commission .................................................... 90

Rimol Greenhouse Systems

Organic Mechanics Soil Co. ........................ 54 Organic Valley/CROPP .................................... 5

PA Dept of Conservation & Natural Resources ............................................ 3

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Tuscarora Organic Growers Coop

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GMO FREE PA

................................

PA Dept of Agriculture/ PA Preferred ..................................................... 12

The Fertrell Company

Green Heron Tools

Mid-Atlantic Alpaca Association (MAPACA) ...................................................... 66

Northeastern IPM Center ............................. 85 ...............................

Pennsylvania Farm Link

......................... ..........

Purple Mountain Organics

Chesapeake Bay Foundation ........................ 67 Delaware Valley College

Penn State University Press

• Raw milk • Cheese • Maple syrup • Maple candy

• Desserts

Kat’s Raw Foods by Greenmoore Gardens

• Smoothies

• Kale chips

• Assorted Hummus Wraps with organic greens, cucumbers, and carrots (vegan)

• Raw sprouted organic cookies

• Marinated Vegetable Wraps

• Live seed carrot crackers

• Local Chicken Salad on Roll

• Salads

Local meats, fruits, yogurt & as many other ingredients as available are used.

• Quinoa and Bean Salad • Green smoothies • Potato Salad • Apple & ginger juice • Brownies, cookies, nut bars Larger quantities will be available Saturday to take home.

Special thanks to those who provided underwriting & planning support for our educational programming outside of the sponsorship program.

by Agri-Services LLC

Organic Agriculture Research & Extension Initiative

United States Department of Agriculture National Institute of Food and Agriculture

The programming for our Future Farmers (Kindergarten through 8th grade) was developed and run by Grow Pittsburgh’s Edible Schoolyard Team, Chatham University’s Naturality Club and a team of Centre County volunteers. Thanks so much to these fabulous groups for keeping the youngest farmers engaged and inspired! Special thanks goes to the donors to the Brownback Memorial Scholarship Fund for making it possible to bring many aspiring and beginning farmers to the conference. In addition, the following Sponsors provided registrations for scholarship applicants: AgSquared Chelsea Green Publishing Harvest Market Kitchen Table Consultants Lady Moon Farms Schafer Fisheries Stonyfield Farms and others who provided registrations after the program book went to press The following organizations also provided scholarship support: AgConnect of Southeast PA FRESHFARM Markets Historic Lewes Farmers Market MOYO Yoga The conference programming is developed by a team of PASA Staff, Board and volunteers. To suggest future programming, please fill out your conference evaluation form or submit suggestions online at pasafarming.org. You can also call Kristin at (814) 349-9856 x 11 or email kristin@pasafarming.org.

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

2014 Farming for the Future Conference Sponsors Opening Keynote Sponsor

PA SAbilities Sponsor Patron Sponsor

GUARDIAN Foundation for Pennsylvania Watersheds

CHAMPION Agri-Service, LLC • Albert’s Organics • Animal Welfare Approved • BCS America, LLC • Breakaway Farms • Chatham University School of Sustainability • Chelsea Green Publishing • Chesapeake Bay Foundation • Earth Tools • FarmMatch.com • The Fertrell Company • Harvest Market, Inc. • Johnny’s Selected Seeds • Kretschmann Farm • McGeary Organics, Inc • Mid-Atlantic Alpaca Association • MidAtlantic Farm Credit & AgChoice Farm Credit • Moyer’s Chicks • Northeast Sustainable Agriculture Research Education • Organic Mechanics Soil Company, LLC • PA Farm Products, LLC • Peace Tree Farm • Purple Mountain Organics • The Rodale Institute • Schafer Fisheries • Seed Savers Exchange • Southern Exposure Seed Exchange • Spiral Path Farm, LLC • Tait Farm Foods • USDA Natural Resources Conservation Service • Weston A. Price Foundation/Farm-to-Consumer Legal Defense Fund

ALLY American Health Care Group/Farm to Table • American Pastured Poultry Producers Association (APPPA) • Bio-Organics • Center for Rural Pennsylvania • Delaware Valley College • Plant Protection Systems • Future Harvest/CASA • Green Heron Tools, LLC • High Mowing Organic Seeds • House in the Woods CSA Farm • King’s Agriseeds, Inc. • Lakeview Organic Grain, LLC • Longwood Gardens • Marushka Farms • Organic Unlimited, Inc. • Penn State University Press • Pennsylvania College of Technology • Pennsylvania Farm Link • Rimol Greenhouse Systems, Inc. • Seedway, LLC • Seligman, Friedman & Company, CPAs • Stonyﬁeld Farm • USDA National Agricultural Statistics Service • Wild for Salmon

SUPPORTER AgSquared • Certiﬁed Naturally Grown • Fedco Seeds • Harris Seeds • Lancaster Ag Products • PA Dept. of Ag Integrated Pest Management & Fruit Tree Improvement Programs • Porter Farms • SQM Organic • Thorvin, Inc • Tierra Farm • Tuscarora Organic Growers Cooperative

FRIENDS OF THE CONFERENCE 2014 Andy Andrews • Back Achers Farm • Sara & Bruce Baldwin • The Barnhart Family • Nancy & Bob Bernhardt • Blue Rooster Farm • Jerry Brunetti • Eda & Scott Case • Lisa & Duane Diefenbach • Melanie & Mark Dietrich Cochran • Donna & Mike Eisenstat • Helen & Bill Elkins • T. Lyle Ferderber • Forks Farm • Barbara & Charles Gerlach • Meg Gleason • Kathy & Wes Gordon • Jennifer Halpin & Matt Steiman • Dawn Hasenauer-Levan & Don Levan • Kristin & Steve Hoy • Sukey & John Jamison • Mary & Aaron Kolb • David Lembeck • Joan Miller & Don Hess • Sue & Ken Miller • Jamie Moore • Libby & Dave Mortensen • Mountain Meadow Farm • Ginny & Larry Mutti • Jean & Ray Najjar • Rita Resick & Rick Stafford • Susan Richards & Rob Amsterdam • Carrie Ryan & Randy Scott • Susan & Don Sauter • Joseph Schott • Peggy Schott • Heidi Secord & Gary Bloss • Louise Schorn Smith • Lauren & Ian Smith • Leah Smith & Alberto Cirigo • Paula & Brian Snyder • Michele & Kevin Spencer • Judy Styborski • Karen Styborski • Emily Trovato & Greg Strella • Sandie & John Walker • and those who contributed after this program went to press