#PASA2016 Program Book by Pasa Sustainable Agriculture

Schedule Overview TUESDAY, FEBRUARY 2

FRIDAY, FEBRUARY 5

SATURDAY, FEBRUARY 6

Registration Desk is open 5:00pm–7:00pm

Registration Desk is open 7:00am-7:30pm

Registration Desk is open 7:00am-6:00pm

WEDNESDAY, FEBRUARY 3

7:00am Trade Show, Auction & PASA Mercantile Open

Registration Desk is open 7:00am-6:00pm

7:00-8:30am Continental Breakfast, 1st & 2nd Floor Break Areas, Deans Hall

8:00am Light Morning Snack, 2nd Floor Break Area

Knitting Circle, Hotel Main Lobby by Fireplace

9:00am-5:00pm Track Programming

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

8:15am Kids Program Check-In

7:15am PASA’s Plan for Building the SOIL

Lunch in Gardens as scheduled by the track. 5:00pm Speaker Book Signings, Session Rooms

8:30-9:50am Workshops

Dinner on your own.

10:15am Opening Plenary, Presidents Hall PASA’s Plan for Building the SOIL

THURSDAY, FEBRUARY 4

Registration Desk is open 7:00am-7:30pm 7:00-9:00am Continental Breakfast, 1st & 2nd Floor Break Areas 7:00am PASA Mercantile Opens 8:15am Kids Program Check-In 9:00am-12:30pm Session 1 Programming 12:30pm Trade Show Begins

Keynote Address by Richard Alley 12:00pm Farmers Market Café Opens, 1st Floor Break Area

8:30-9:50am Workshops 10:15am PASAbilities Plenary, Presidents Hall PASAbilities Award Series Plenary Address by Laura Lengnick

12:15pm Box Lunch, Deans Hall (ticketed event)

12:00pm Farmers Market Café Opens, 1st Floor Break Area

Richard Alley Book Signing, Presidents Hall 2

12:15pm Box Lunch, Deans Hall (ticketed event)

12:45pm Speaker Book Signing, PASA Mercantile

Laura Lengnick Book Signing, Presidents Hall 2

1:15-2:35pm Workshops

12:45pm Speaker Book Signing, PASA Mercantile

12:30-1:30pm Lunch in Presidents Hall (ticketed event)

3:00pm Farmers Market Café Closes

1:30-5:00pm Session 2 Programming

2:45-3:45pm Membership Breakout Meetings

5:00pm Social Hour

8:15am Kids Program Check-In

1:15-2:35pm Workshops 1:30pm Auction Closes

Auction Opens

3:45pm Speaker Book Signing, PASA Mercantile

2:45-3:45pm Discussion Sessions & Focus Groups

Kids Program Ends

4:10-5:30pm Workshops

3:00pm Farmers Market Café Closes

5:30-6:30pm Cheese Tasting, Senate Suite

5:30pm Social Hour

3:30pm Auction Winners Posted

Kids Program Ends

3:45 Speaker Book Signing, PASA Mercantile

Speaker Book Signing, PASA Mercantile 6:30pm Winter Picnic, Presidents Hall (ticketed event) Trade Show, Auction & PASA Mercantile Close 7:30pm Address by Fred Kirschenmann, Presidents Hall Fred Kirschenmann Book Signing, Presidents Hall 8:15pm Live Music by The Rounders, Presidents Hall

5:45pm Speaker Book Signing, PASA Mercantile 6:30pm Dinner, Presidents Hall (ticketed event) Trade Show, Auction & PASA Mercantile Close 8:00pm Live Music by Susan Werner, Presidents Hall 9:00pm Movie Screening: Merchants of Doubt, Room 105

4:10pm Trade Show Ends 4:10-5:30pm Workshops 4:30pm PASA Mercantile Closes 5:30pm Kids Program Ends

Penn Stater Conference Center Map Executive Conference Rooms

See page 4 for a map of Exhibitor Booth locations.

Fireplace Front Desk

GROUND LEVEL The Gardens Restaurant

Stairs between Conference Center & Hotel Lobby

Legends

SECOND LEVEL

MAIN LEVEL

PASA Mercantile & BookNook

PASA Registration Desk

General Information & Seed Swap

Kid Play Room

FUTURE FARMERS

Senate Suite EXHIBITORS EXHIBITORS Courtyard Lounge

Breakfast (Fri & Sat)

Deans Hall

EXHIBITORS

Conference Recordings

First Floor Break Area

Auction Courtyard

Infant Care Room

Breakfast & Webster’s Coffee (Thu, Fri & Sat)

Second Floor Break Area

Farmers Market Café (Fri & Sat)

Welcome! It’s that time of year again, and we hope you enjoy this fantastic 25th edition of PASA’s flagship event, as we celebrate a quarter century of Farming for the Future! This year’s theme, “Farming in a Changing Climate,” faces head on one of the greatest challenges of our time, the specter of climate change. The impacts are far reaching, and touch on the most basic ecological, social, political and cultural foundations of life on our planet. More than ever before, the food system choices we make will determine the wellbeing of the human race for many

PA SA B OA R D O F D I R EC TO R S Scott Case Chair Centre County Ted LeBow Vice Chair Montgomery County Bill Kitsch Treasurer Berks County Lisa Diefenbach Secretary Centre County Roy Brubaker Organizational Leadership, Executive Committee Member Juniata County Barbara Gerlach Cultivation Chair, Executive Committee Member Bradford County Claire Orner Program Chair, Executive Committee Member Jefferson County

Michael Brownback Perry County Melanie Dietrich Cochran Cumberland County Brooks Miller Perry County Susan Miller Chester County Jamie Moore Allegheny County Jessica Moore Philadelphia County David Mortensen Centre County Heidi Secord Monroe County Lloyd Traven Bucks County Gene Creany At-Large Director Allegheny County

years to come, and there is little doubt that agriculture can do a lot to help heal the Earth, while

PA SA S TA F F

also feeding a growing population in a more healthful

Brian Snyder Executive Director

way. As farmers and eaters, we can work together to champion practices that grow not just nutritious

Lauren Smith Director of Development

food, but also strong communities, healthy bodies,

Michele Spencer Director of Membership

resilient farms and a climate on the path to recovery. Everything you encounter at this conference will help to prepare your farms, 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 gives hope to a new generation of farmers who wish to farm for the future!

Lisa Diefenbach Administrative Director Franklin Egan Director of Educational Programs Kristin Hoy Conference Manager Jaunette Matis Annual Giving Manager Peggy Perlongo Accounting Manager

Jessy Swisher Educational Programs Coordinator Helen Kollar-McArthur Educational Programs Coordinator & FoodRoutes Network Assistant Becky Clawson Business Member Services Associate Christina Kostelecky Educational Programs Associate Serena Fulton Development Associate Bethany Carter Conference & Centre County BFBL Assistant

CONTENTS Brian Snyder Executive Director

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

Inside front cover Schedule Overview

11 Saturday Workshops & Discussion Sessions at a Glance

Site Map

12 Future Farmers Schedule

Welcome

13 Food & Auction Donors

Special Features

14 Thursday Sessions

4 Exhibitor Booth Map & List

15 Friday Workshop Descriptions

Wed & Thurs Overview

21 Saturday Workshop Descriptions

Thursday Sessions at a Glance

28 Speakers Contact List

Friday Overview

Friday Workshops & Membership Meetings at a Glance

31 Sponsors & Exhibitors Contact List

10 Saturday Overview

33 Advertisements

Special Features Celebrate the 25th PASA Conference: An Interactive Experience Thursday to Saturday, Deans Hall Join PASA in Deans Hall, and visit our 25th anniversary display. This interactive bulletin board features a timeline, where you’re invited to add your own dates, a PASA family quilt, where you can share your own stories, and a map, where you can show us where you’re from. You can also leave a contribution for our time capsule! Deans Hall also features a PASA-themed photo op station, with volunteers on hand during the social hours and meals to snap a pick, and a PASA info booth where you can learn more about our work.

Mercantile & BookNook Thursday to Saturday, Courtyard Lounge Be sure to check out the PASA Mercantile in its new home; the Courtyard Lounge is located next to the revolving doors. Pick up PASA swag and conference gear to show your PASA pride and further support your organization! Featuring special commemorative items to help celebrate the conference’s 25th year. And, we love our books! Don’t miss the broad selection brought in for the conference and found in the PASA BookNook. We proudly feature books authored by this year’s speakers. Check out the schedule of speaker book signings. Special thanks to our BookNook underwriter Chelsea Green. PASA’s Annual Benefit Auction Thursday evening to Saturday, Deans Hall A significant fundraiser for PASA and an exciting tradition of our conference, our Benefit Auction is an exciting display of PASA generosity. PASA’s members and supporters have once again filled our tables with an amazing assortment of donated items. There is bound to be something for everyone! Silent bid sheets are available to place competitive bids. Peruse the wonderful generosity of our community and bid for PASA!

Playroom (Room 222) & Quiet Room (Room 115) Thursday through Saturday These unstaffed rooms are available for parents with children five years and younger. Room 222 is stocked with toys and games. Room 115 has soft chairs and drawn window shades for children to nap or rest. Parents are responsible for supervising their children at all times, but may coordinate with each other if they wish to share supervision duties. Children may not be left unattended at any time.

Conference Recordings Booth 71 With so many sessions to choose between, you can’t hear everything you want to, so stop by Rhino Technologies’ booth to pick up a few CDs or the entire conference set. Not all sessions are recorded, so take a look at the order form in your registration folder. You can also get a commemorative compilation CD that features past conference keynoter recordings.

Seed Swap & General Information Thursday to Saturday, Second Floor Stair Landing Share and swap seeds, it’s simple! Just place your seeds in envelopes or bags clearly labeled with plant name/ variety and where and when seeds were saved (include your contact information if you’re willing). Our General Information tables are the PASA community’s classified ad section; don’t miss this great place to learn about new resources and stay connected with the sustainable agriculture community. Browse to see what your fellow attendees are up to, or share something of your own.

Trade Show Thursday to Saturday Immerse yourself in the hustle and bustle of the conference by touring PASA’s wellknown Trade Show. Over 80 exhibitors offer a variety of products, from farming tools and services to educational opportunities and expert advice. You’ll also find vendors who feature items such as gourmet foods, textiles, books, gifts, handcrafted wares, and much more. Our vendors create a space that is bursting at the seams with knowledge, creativity, color and flavor. Find time in your busy conference schedule to visit with our vendors. See pgs 4-5 for a map and list.

Exhibitor Booth Map

9 8

PRESIDENTS HALL

Senate Suite

14 21

DEANS HALL

15 7

Coat Room

5 4

31 49

39 38

32 50

PASA Mercantile

UPPER LEVEL 87

2nd Floor Break Area

52 53 54 55 56 58 57 59

91 92 62 63 64

Registration Desk

1st Floor Break Area

67 68

72 69 70

Key To Exhibitor Booth Map AgrAbility ................................................... 86

Kitchen Table Consultants ......................... 72

Pennsylvania DCNR Bureau of Forestry ...... 2

Agri Service LLC ........................................ 50

Kult Kress LLC ............................................ 63

Agri-Dynamics ............................................ 31

Lakeview Organic Grain ............................ 54

Pennsylvania Department of Agriculture/ PA Preferred ........................... 11

American HealthCare Group/ Farm to Table .............................................. 17

Lancaster Ag Products .............................. 47

Pennsylvania Farmers Union ..................... 37

Local Food Marketplace ............................ 24

Poultry Man LLC ........................................ 44

Animal Welfare Approved ......................... 61

McGeary Organics, Inc .............................. 35

Purple Mountain Organics ........................ 30

Mid Atlantic Highland Association ........... 26

Rhino Technologies (Conference Recordings) ........................... 71

BCS America LLC ....................................... 29 Certified Naturally Grown .......................... 18

Moyers Chicks ........................................... 39

Chatham University- Falk School of Sustainability ......................................... 59

MSU Organic Farmer Training Program .... 77

Rimol Greenhouse Systems ...................... 56

Chesapeake Bay Foundation ...................... 41

Rodale ........................................................... 6 National Center for Appropriate Technology (NCAT) ................................... 78

Seedway, LLC ............................................. 67 Sharondale Mushroom Farm ..................... 25

Nature Safe Natural & Organic Fertilizers .................................................... 43

Sierra Club PA Chapter ............................. 20

Northeast SARE .......................................... 14

Simple Soil Solutions .......................... 69&70

East End Food Coop ...................................... 1

Norwex-by Ann Schultz, Independent Consultant ............................. 21

Small Valley Milling ................................... 32

Ecojarz ......................................................... 91

Organic Valley/ CROPP Cooperative ........ 15

EnviroKure .................................................... 4

PA Farm Link .............................................. 49

Farm Credit ................................................. 12

PASA Auction ............................................... 7

Farm Family Insurance Companies ............. 3

PASA Auction .............................................. 8

FarmMatch ....................................... 65 & 66

PASA General Information .......................... 9

The Fertrell Company ................................ 60

Peace Tree Farm .................................... 51–52

The Food Trust ........................................... 88

The Organic Mechanics Soil Co. ......... 52–53

FRESHFARM Markets ................................ 10

Penn State College of Agricultural Sciences ...................................................... 13

USDA — Rural Development .................... 90

Penn State Extension — Ag Business Team ...................................... 62

USDA — National Agricultural Statistics Service ........................................ 16

Penn State Press ........................................ 23

USDA — Northeast Climate Hub ............. 64

Johnny's Selected Seeds ............................ 57

Penn State University Department of Animal Science ...................................... 89

The Weston A. Price Foundation .............. 87

King's Agriseeds ........................................ 58

Pennsylvania Certified Organic ................... 5

Wild for Salmon ......................................... 45

Crystal-Lite Dairy Equipment .................... 92 Dairy Grazing Apprenticeship ................... 68 Delaware Valley Colllege ........................... 33

Friends of Farmworkers ............................. 79 GMO FREE PA ............................................ 42 Green Heron Tools ..................................... 55 Green Mountain Energy ............................ 34

Farmers Market Café

SQM Organic ............................................. 46 Sterman Masser, Inc. .................................. 19 Sweet Farm Sauerkraut ............................. 80 Tait Farm .............................................. 27&28 Thorvin Inc. ................................................ 48 Tierra Farm ................................................. 76 Tuscarora Organic Growers Coop ............. 38

Vitalis Organic Seeds ................................. 22

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: Eden View Organics

Websters

Gemelli Bakers

Mac & Cheese Bowls; Salmon Tortilla Rolls; Pizza Pockets Salads; Veggie Dip Cake in a Jar; Energy Bars; Cookies Bottled Water

Hummus or Smoky Walnut Paté or Curried Egg Salad Wraps Beef or Vegan Chili & Mushroom Burritos Sides: Marinated crimini mushrooms, Quinoa & bean salad, Potato salad, Squash & apples with thyme Entree Salads with Choice of Topping Unsweetened Iced Tea Iced Brown Cow

Artisanal Breads & Baked Goods

EcoVents & the Bremen Town Ballroom

Friday & Saturday 12:00–3:00pm

Southern Exposure Seed Exchange .......... 40

Pulled Pork Sandwiches on a handmade roll Salads: Asian coleslaw, dill potato, pasta Baguettes with Choice of Topping: hummus, olive tapenade, harissa A variety of fresh breads also available.

Spring Bank Acres Milk by the pint Kombucha by the pint 8 Flavors of yogurt Cubed Cheese (multiple varieties)

Pittsburgh Ice Cream Company Pints of Ice Cream (Brunton Dairy & other local ingredients) Chocolate milk & 2% pints (Brunton) Mocha Milk pints (Pasture Maid Creamery) Plain & Rhubarb Goat yogurt (Riverview Dairy) Cheese (western PA farmstead dairies)

Larger quantities will be available Saturday to take home.

Wednesday & Thursday Overview Wednesday, February 3 Registration Desk is open 7:00am-5:30pm Daily Planner 8:00am Light Morning Snack, 2nd Floor Break Area

Snacks & Beverages The Penn Stater provides food and beverages in the Second Floor Break Area beginning at 8am. Food will be available from 8am until 11am, 2pm until 4pm. The beverage area, which includes coffee, tea, juice, and more, will be open from 7am until 5pm.

9:00am-5:00pm Track Programming

WEDNESDAY SESSIONS Setting Up & Managing A High Density Grazing Operation for Profit Greg Judy, Greener Pastures Farm Room 207 Business Skills for Farming Smarter, Not Harder Richard Wiswall, Cate Farm Room 208

Lunch as scheduled by the track, Gardens Restaurant 5:00pm Speaker Book Signings, Session Rooms Dinner on your own.

Thursday, February 4 Registration Desk is open 7:00am-7:30pm Daily Planner 7:00-9:00am Continental Breakfast, 1st & 2nd Floor Break Areas 7:00am PASA Mercantile Opens 8:15am Kids Program Check-In 9:00am-12:30pm Session 1 Programming 12:30pm Trade Show Begins 12:30-1:30pm Lunch, Presidents Hall (ticketed event) 1:30-5:00pm Session 2 Programming 5:00pm Social Hour Auction Opens

Continental Breakfast & Beverages 1st & 2nd Floor Break Areas Continental breakfast foods will be available, along with a selection of beverages, from 7am until 9am. The beverages will stay open until 10am. We hope you enjoy the spread, which includes a number of donated food products. See page 13 for the full list. Full day or morning only registration is required to participate, a Trade Show pass does not include the breakfast. An Evening of Socializing Deans Hall & Main Hallway Following the afternoon session, all attendees are invited to join in on a Social Hour, featuring some wonderful products from the PASA community — like the Wild for Salmon smoked salmon spread you’ll write home about and Tait Farm Shrub, which is served in Deans Hall.

All Day Coffee (Tea, too, of course!) by Webster’s Bookstore & Café 1st & 2nd Floor Break Areas Coffee and tea are available starting at 9:45am, and will be closed down at 5pm. There is also a selection of tea and hot water. Donations are welcome, and we strongly encourage you to use your own reusable coffee mug to cut down on cost and waste. If you don’t have one, stop by the PASA Mercantile! Cheese Sampling Senate Suite Stop by the Senate Suite to meet farmstead cheesemakers, sample their wares, and take home your favorites!

Kids Program Ends 5:30-6:30pm Cheese Tasting, Senate Suite Speaker Book Signing, PASA Mercantile 6:30pm Winter Picnic, Presidents Hall (ticketed event) Trade Show, Auction & PASA Mercantile Close 7:30pm Address by Fred Kirschenmann, Presidents Hall 8:15pm Live Music by The Rounders, Presidents Hall Speaker Book Signings PASA Mercantile, 5:30pm Tradd Cotter, Sandor Katz, Peter Dixon, Jay Warmke, Allen Williams, and Jeff Moyer. 6

Fred Kirschenmann Thursday Dinner Speaker Presidents Hall Fred Kirschenmann is a longtime national and international leader in sustainable agriculture, and shares an appointment as Distinguished Fellow for the Leopold Center and as President of Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. He also continues to manage his family’s 1,800-acre certified organic farm in south central North Dakota. Fred is the author of Cultivating an Ecological Conscience: Essays from a Farmer Philosopher. Fred was a keynote speaker at PASA’s very first conference, and we are excited to have him back.

The Rounders Presidents Hall Fun and lively music will follow dinner on Thursday. The Rounders, hailing from central Pennsylvania, will take the stage with their bluegrass and Americana tunes. Everyone is invited to join and dance the night away!

Thursday Sessions at a Glance THURSDAY MORNING SESSIONS 9:00AM–12:30PM Making High-Quality Hay & Haylage Preston Boop; Marvin Hall; Caroline & David Owens Room 105 Korean Natural Farming: An Introduction for the Northeast Aaron Englander Room 208 Good Cheese, Safe Cheese: The Food Safety-Quality Connection Rachel Schaal & Peter Dixon Room 205 With support from Dairy Heritage by Agri-Service LLC. Growing Organic Apples in the Northeast — with Pigs! Matt Grieshop & Jim Koan Room 106 Growing & Marketing Young Ginger in a Temperate Climate India & Bill Cox Room 108 Supported by funds via a Specialty Crop Block Grant from the PA Department of Agriculture.

Accessing & Succeeding in Wholesale Fruit & Vegetable Markets Rob Amsterdam; Bill Brauchle; Mike Brownback; Donald Lusk; Rick Pedersen; Andrew Puglia Room 206 Supported by funds via a Specialty Crop Block Grant from the PA Department of Agriculture. Designing for Climate Resilience: Weathering Water Extremes Heather Manzo; Tony Buda; Jim Crawford; Forrest Stricker Room 207 Supported through a grant from the U.S. Environmental Protection Agency Environmental Justice Small Grants Program, Award #96335501. Improve Your Farm Energy IQ: Energy Audits, Fundamentals & Applications Ed Johnstonbaugh & Jerry Welshans Room 204 Mycoremediation of Contaminated Soil & Water Tradd Cotter Room 104

Build Your Own Solar Generator Jay Warmke Room 106

THURSDAY AFTERNOON SESSIONS 1:30–5:00PM

Peripartum Holistic Health & Welfare for Sheep & Lambs Susan Beal & Mary Ellen Finger Room 104

Fermentation Intensive Sandor Katz Room 208

Purely Farm’s Approach to Piglets: AI, Staggered Farrowing & Midwifery Joanna & Marc Michini & Casey Rodgers Room 204

Preserving & Enhancing Ecological Functions on the Farm David Hughes & Hermann Moser Room 105 No-Till Intensive Vegetable Production Bryan O’Hara Room 207

Understanding Cheese Quality: Evaluating & Describing Cheese to Develop & Amend Recipes Rachel Schaal & Peter Dixon Room 205

Designing for Climate Extremes: Soil with Staying Power James Armour; Jeff Moyer; Paul Salon; Brandon Smith Room 206

With support from Dairy Heritage by Agri-Service LLC.

Supported through a grant from the U.S. Environmental Protection Agency Environmental Justice Small Grants Program, Award #96335501. Grass-Fed Success: Laying the Foundation Allen Williams Room 108 Supported through a grant from the PA Grazing Lands Coalition.

See the page 14 for detailed descriptions for the sessions.

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 #71 7

Friday Overview Friday, February 5 Registration Desk is open 7:00am-7:30pm DAILY PL ANNER This in an abridged version of schedule. For the full daily schedule, see pg 1. 7:00am Trade Show, Auction & PASA Mercantile Open 7:00-8:30am Continental Breakfast, 1st & 2nd Floor Break Areas, Deans Hall Knitting Circle, Hotel Main Lobby by Fireplace 7:00-8:00am TriYoga Sessions, Rooms 211 & 218 8:30-9:50am Workshops 10:15am Opening Plenary & Keynote, Presidents Hall 12:00pm Farmers Market Café Opens, 1st Floor Break Area 12:15pm Box Lunch, Deans Hall (ticketed event)

Continental Breakfast & Beverages 1st & 2nd Floor Break Areas, Deans Hall Continental breakfast foods will be available, along with a selection of beverages, from 7am until 9am. The beverages will stay open until 10am. We hope you enjoy the spread, which includes a number of donated food products. See page 13 for the full list. Full day registration is required to participate, a Trade Show pass does not include the breakfast.

RICHARD ALLEY Opening Plenary Keynoter Richard Alley has travelled from Antarctica to Greenland to understand the history of Earth’s climate, and whether the great ice sheets will fall into the ocean and flood our coasts. He hosted/authored Earth: The Operators’ Manual and wrote The Two-Mile Time Machine. Dr. Richard Alley will provide attendees with a wealth of information and research on the effects climate change is already having on our planet. Special thanks to Lady Moon Farms for their support of Friday’s opening plenary!

Richard Alley Book Signing, Presidents Hall 2 12:45pm Speaker Book Signing, PASA Mercantile 1:15-2:35pm Workshops 2:45-3:45pm Membership Breakout Meetings 3:45pm Speaker Book Signing, PASA Mercantile 4:10-5:30pm Workshops 5:30pm Social Hour 5:45pm Speaker Book Signing, PASA Mercantile 6:30pm Dinner, Presidents Hall (ticketed event) 8:00pm Live Music by Susan Werner, Presidents Hall 9:00pm Movie Screening: Merchants of Doubt, Room 105 Speaker Book Signings PASA Mercantile • Fri 12:45pm — Peter Dixon, Will Bonsall • Fri 3:45pm — Richard Wiswall, Jay Warmke, Allen Williams • Fri 5:45pm — Sandor Katz, David Asher 8

Farmers Market Café 1st Floor Break Area, 12-3pm Enjoy a snack or a meal from a variety of local food vendors. See page 5 for a list of vendors and food items. PASA’s plan for Building the SOIL Opening Plenary & Membership Breakouts During the Opening Plenary, you will hear about how PASA is embarking on a new five year plan for Strategic Outreach for Innovation and Leadership (SOIL). During our membership breakout sessions, PASA staff and board will brief you on the details of the project and take your questions and feedback. These discussions will be a great opportunity to help shape our future educational programs! See the facing page for room assignments and county lists.

As a special after dinner treat, enjoy a show by Susan Werner, including music from her album Hayseed, a concept album about “farms, farmers, and the people who love them.” The show is open to all attendees, dinner ticket not required. This year’s movie, MERCHANTS OF DOUBT, takes audiences on a satirically comedic, yet illuminating ride into the heart of conjuring American spin. Filmmaker Robert Kenner lifts the curtain on a secretive group of highly charismatic, silver-tongued pundits-for-hire who present themselves in the media as scientific authorities — yet have the contrary aim of spreading maximum confusion about well-studied public threats ranging from toxic chemicals to pharmaceuticals to climate change.

Friday Workshops & Membership Meetings at a Glance 8:30–9:50 AM WORKSHOPS Boost Sales with Microgreens, Micro Herbs, Shoots & Table Salads George Brittenburg Presidents 1 An Introduction to Korean Natural Farming Aaron Englander Presidents 2 Fermenting Vegetables Sandor Katz Presidents 3 Finding Your Crop Rotation Rhythm Mary-Howell & Klaas Martens Presidents 4 Troubleshooting for Vital Health in Sheep Susan Beal & Mary Ellen Finger Room 104 Northeast Climate Change Impact Projections & Planning Considerations for Selecting Adaptation Practices Art DeGaetano & Dan Dostie Room 105 Finishing Vegetables for the Highest Quality & Brix Levels Steve Bogash Room 106 Putting the Farm Bill to Work on Your Sustainable Farm Sophia Kruszewski & Paul Wolfe Room 107 Best Practices for Growing Safe, Healthy Food in Urban Soils Chris Lent Room 108 Highly Pathogenic Avian Influenza: Potential Impacts on Our Farms Patty Dunn & Brian Snyder Room 109 Conversation with Fred Kirschenmann Room 112 Aging Cheese on Boards: Why Wood Is Good Rachel Schaal & Peter Dixon Room 202

Balancing Forage Production & Demand in Grazing Dairies Cliff Hawbaker Room 203 7 Essential Grazing Practices to Build Quality & Health Vail Dixon Room 204 Growing & Processing Vegetable Oil Seeds Will Bonsall Room 205 Medicinal Mushrooms: Cultivation, Extractions & Product Development Tradd Cotter Room 206 Determining Your Costs of Production Richard Wiswall Room 207 Intensive Vegetable Growing Techniques Bryan O’Hara Room 208 Biodynamic Agriculture: A Qualitative Approach to Farming Bruno Follador Senate Suite

1:15–2:35 PM WORKSHOPS Working with Land Trusts & Other Partners to Access Farmland Holly Rippon-Butler Executive Conference Suite Pastured Poultry for Fun & Profit Mike Badger & Eli Reiff Presidents 1 Starting Your Own Farm Business from Scratch Richard Wiswall Presidents 2 Native & Commercial Starter Cultures for Cheesemaking Rachel Schaal & Peter Dixon Room 104 Urban High Tunnel Production Adrian Galbraith-Paul Room 105

Home-Scale Grain Growing Will Bonsall Room 106 Designing & Conducting On-farm Research with Cooperative Farmers Stefan Gailans Room 107 Biocontrols for Vegetable & Herb Production in Greenhouses or Tunnels Lloyd Traven Room 108 Mother Nature as Brewer: The History, Tradition & Refinement of Beer Adam Bartles & Bill Covaleski Room 109 Solar Electricity for the Farm: The What & Why, & How to Pay for It Jay Warmke Room 112 Building Food Hubs’ Success Through the Cooperative Experience Peggy Fogarty & Roberta Severson Room 202 Biodynamic Beekeeping Monique Blais Room 203 Building a Successful GrassFed Beef or Dairy Operation Allen Williams Room 204 New Times, New Tools: Managing Climate Risk on Your Farm Laura Lengnick Room 205 Branding & Market Channel Assessment Brian Moyer Room 206 Reduced Tillage for Vegetable Production at Any Scale Anu Rangarajan & Ryan Maher Room 207 Farm Made Fertility: Composting, Inoculants & Fertilizers Bryan O’Hara Room 208 Keynoter Q & A Richard Alley Senate Suite

2:45-3:45 PM MEMBERSHIP MEETINGS Select a room based on your home location. If you live out-of-state, pick whichever region is closest to you. South Central Region Room 208 Adams, Bedford, Blair, Cambria, Cumberland, Dauphin, Franklin, Fulton, Huntingdon, Juniata, Lebanon, Mifflin, Perry, Snyder, York

Western Region Room 206 Allegheny, Armstrong, Beaver, Butler, Clarion, Crawford, Erie, Fayette, Forest, Greene, Indiana, Jefferson, Lawrence, Mercer, Somerset, Venango, Warren, Washington, Westmoreland

North Central Region Room 108 Bradford, Cameron, Centre, Clearfield, Clinton, Columbia, Elk, Lycoming, McKean, Montour, Northumberland, Potter, Sullivan, Tioga, Union

Global Food Security & International Farmer-toFarmer Opportunities Orner Family & Michael Moscarelli Room 107 Restoring Hedgerows for Human & Wildlife Habitat David Hughes Room 108 Dairy Fermentation Demonstration David Asher Room 109 Biogas for Small-Scale Energy Production on Farms & Homesteads Kathy Puffer; T.H. Culhane; Matt Steiman Room 112 Biodynamic Weed & Pest Control & the Compost Preparations Mac Mead Room 202

Eastern Region Room 207

Organic Stone Fruit IPM Methods — That Work! Nicolas Ellis Room 203

Berks, Bucks, Carbon, Chester, Delaware, Lackawanna, Lancaster, Lehigh, Luzerne, Monroe, Montgomery, Northampton, Philadelphia, Pike, Schuylkill, Susquehanna, Wayne, Wyoming

Maximizing Energy Harvest Through Grazing Management Elam Stoltzfus Room 204

4:10–5:30 PM WORKSHOPS

So You Want to Be a Hop Farmer — The Buyer’s Perspective Ron Barchet Room 205

Do FDA’s New FSMA Food Safety Rules Apply to Me? Peggy Fogarty; Sophia Kruszewski; Luke LaBorde Executive Conference Suite

Growing High Tunnel Cucumbers Organically Steve Bogash Room 206

Impacts, Opportunities & Adaptations: Climate-Smart Farming in the Northeast Allison Chatrchyan & Mike Hoffmann Room 104

Selling Farm Products Online: CSAs, Buying Clubs, & More! Simon Huntley & Ryan Witmer Room 207

Advancing Cover Crops Through On-Farm Research Stefan Gailans Room 105

Low Tunnels & Winter Vegetable Growing Bryan O’Hara Room 208

Detecting, Preventing & Managing Diseases in Poultry Flocks Patty Dunn & Eva Pendleton Room 106

Pastured Pork Production Tim Holmes Senate Suite

See the page 15 for detailed descriptions and speaker biographies for the workshops.

Saturday Overview Friday, February 6 Registration Desk is open 7:00am-6:00pm DAILY PL ANNER This in an abridged version of schedule. For the full daily schedule, see pg 1. 7:00-8:30am Continental Breakfast, 1st & 2nd Floor Break Areas, Deans Hall Knitting Circle, Hotel Main Lobby by Fireplace 7:00-8:00am TriYoga Sessions, Rooms 211 & 218 7:15am PASA’s Plan for Building the SOIL, Room 105 8:15am Kids Program Check-In 8:30-9:50am Workshops 10:15am PASAbilities Plenary & Keynote, Presidents Hall 12:00pm Farmers Market Café Opens, 1st Floor Break Area 12:15pm Box Lunch, Deans Hall (ticketed event) Laura Lengnick Book Signing, Presidents Hall 2 12:45pm Speaker Book Signing, PASA Mercantile 1:15-2:35pm Workshops 1:30pm Auction Closes 2:45-3:45pm Discussion Sessions & Focus Groups 3:00pm Farmers Market Café Closes 3:30pm Auction Winners Posted 3:45 Speaker Book Signing, PASA Mercantile 4:10pm Trade Show Ends 4:10-5:30pm Workshops 4:30pm PASA Mercantile Closes Speaker Book Signings PASA Mercantile • Sat 12:45pm Sandor Katz, Greg Judy David Asher • Sat 3:45pm Amy Halloran, Will Bonsall Jeff Moyer Farmers Market Café 1st Floor Break Area, 12-3pm Enjoy a snack or a meal from a variety of local food vendors. See page 5 for a list of vendors and food items. 10

L AURA LENGNICK PASAbilities Plenary Keynoter Laura Lengnick has explored agricultural sustainability for more than 30 years. Her new book, Resilient Agriculture: Cultivating Food Systems for a Changing Climate features the climate adaptation stories of 25 award-winning sustainable producers located across the U.S. Dr. Lengnick will weave climate change science, resilience theory and the climate adaptation stories of 25 award-winning sustainable farmers and ranchers to explore the climate-resilience benefits of sustainable agriculture and food systems. Special thanks to Kimberton Whole Foods, a former award winner, for their support of the PASAbilities Leadership Award Series and plenary session! JEFF MOYER Sustainable Ag Leadership Award Jeff Moyer is a world renowned authority in organic agriculture whose expertise includes organic crop production systems with a focus on weed management, cover crops, crop rotations, equipment modification and use, and facilities design. Jeff conceptualized and popularized the No Till Roller Crimper for use in organic agriculture, and authored Organic No-Till Farming. Jeff now serves as Executive Director of Rodale Institute after spending the last four decades at the Institute, helping countless farmers make the transition from conventional, chemical-based farming to organic methods.

POULTRY MAN LLC Sustainable Ag Business Leadership Award Poultry Man, LLC formed around 1999, when Eli Reiff, who has been processing chickens since 1980, answered the call of beginning farmers for affordable poultry processing equipment by gathering the help of others in the Plain sect community to build functional equipment, without the bells and whistles that made it cost prohibitive. “As a result of his steadfast commitment to fellow chicken keepers,” says Mike Badger, Director of the American Pastured Poultry Producers Association, “thousands of farmers are able to provide poultry and eggs for their communities and families. As Joel Salatin brought pastured poultry to the agricultural language, Eli stood ready to help farmers usher in the pastured poultry movement by providing reliable processing, knowledge and support in the greater Pennsylvania community.”

PASA’s Plan for Building the SOIL 7:15am, Room 105 As you will hear during the Opening Plenary, PASA is embarking on a new five year plan for Strategic Outreach for Innovation and Leadership (SOIL). PASA’s Franklin Egan will provide further details on the plan elements in Farmer Training and Development, FarmBased Research, and Farmer to Farmer to Exchange. He will also share ideas for connecting to PASA’s new regional Sustainability Hubs.

Saturday Workshops & Discussion Sessions at a Glance 8:30–9:50 AM WORKSHOPS Infrastructure for Year-Round Multi Species Grazing Greg Judy Presidents 1 The Wide World of Beverage Fermentation Sandor Katz Presidents 2 Crowdfunding for Farms: Potential Benefits & True Costs Sue Miller & Brooks Miller Presidents 3 Managing Pests & Diseases for Vegetable Crops in a Changing Climate Beth Gugino & Shelby Fleischer Presidents 4 Understanding Agriculture’s Role in Causing & Preventing Climate Change Michel Cavigelli & Howard Skinner Room 104 A Radical Cheesemaking Introduction David Asher Room 105 Creating Effective Farmers Market Displays Brian Moyer Room 106 The Finger Lakes Meat Project: Bulk Sales of Local Meat Matt LeRoux Room 107 The Farm Individuality & Biodynamic Preparations Mac Mead Room 108 Developing Sustainable Stone Fruit Production Systems Nicolas Ellis Room 109 The Impact of Fracking Infrastructure on Farms & Land Carrie Hahn, Don Kretschmann, Kim Seeley Room 202 Heat Stress in Dairy Cattle: Consequences & Abatement John Tyson & Robert Van Saun Room 203

Growing Organic Grains for the Feed, Food, & Brewing Markets Mary-Howell & Klaas Martens Room 204 Raising Turkeys on Pasture for Profit in All Seasons Mike Badger & Eli Reiff Room 205 Accessing New & Existing Wholesale Markets for Fruits & Vegetables Rob Amsterdam Room 206 High Tunnel Young Ginger Production in a Temperate Climate India & Bill Cox Room 207 Food Forest Parks in the City Lincoln Smith Room 208 How to Improve Disease & Pest Resistance by Balancing Your Soils Joel Simmons Senate Suite 1:15–2:35 PM WORKSHOPS Regenerative Soil Management Through Soil Balancing & Carbon-Based Fertility Joel Simmons Presidents 1 The 10-Acre Forest Garden Lincoln Smith Presidents 2 Building a Farm Budget from Scratch Using Excel Rebecca Frimmer & Ted LeBow Presidents 3 How Climate, Microclimate, & Globalization Affect Fruit Pest & Disease Management Kathy Demchak & Kari Peter Presidents 4 Veal: No Longer An Ugly Meat Sandra Kay Miller Room 104 Lavender Farming: Planting, Harvesting, Distilling & Propagation Troy Jochems Room 105 A Practical Guide to Farmers Market Management Nikki Warner & Nony Dutton Room 106

Trowel & Error: The Good, Bad, & Ugly of Green Remodeling Nick Leone Room 107 Growing Organic Potatoes to Fill the Wholesale Market Gap Amanda Birk & John Good Room 108 Putting Organic Research Results into Practice Diana Jerkins Room 109 Grass for Heat: On-Farm Production of Biomass Grass Pellets Will Brandau Room 112 On-Campus Gardens & Farms Ashlie Delshad; Julie Meyer; Natalie Siedhof; Allen Matthews Room 202 Formal Apprenticeship: A Career Pathway for Beginning Dairy Farmers Joe Tomandl & Franklin Egan Room 203 Going with the Dough: Building a Value-Added Business on Locally Grown Grains Amy Halloran & Stefan Senders Room 204 Reach Better Markets for Your Meat, & Still Have Time to Farm Alex Dimin & Daniel Honig Room 205 The Art & Science of Composting: A Biodynamic Approach Bruno Follador Room 206 Advanced Seedsaving: Biennialism & Pollination Control Will Bonsall Room 207 Growing for Food Pantries: Pittsburgh Area Experiences Alyssa Crawford & Patricia Eagon Room 208 Keynoter Q & A Laura Lengnick Senate Suite

2:45-3:45 PM DISCUSSION SESSIONS The Intersection of Race & Agriculture Room 104 Leaving the Farm Room 105 Much Ado About Poo: Manure Use & Produce Safety Room 108 1LOCAL: Serving Up Local Food Accountability Room 109 Focus Group: Increasing Farmer Involvement in Local Government Room 204 Focus Group: Informing Research on the Impact of Marcellus Shale Development on Pennsylvania’s Farmers Room 205 Focus Groups: Farmers’ Perspectives on Climate Change Room 206 Farming with a Family Room 207 Tech Tips for Farmers Room 208 Urban Agriculture Senate Suite

4:10–5:30 PM WORKSHOPS Plant-Based Eco Efficient Soil Building Will Bonsall Presidents 1 Grazing & Permaculture Greg Judy Presidents 2 Raw Milk Kicks Box: Production from Grass to Glass Edwin Shank Room 104 Low & No-Tech Methods for High-Yielding Mushroom Harvests Tradd Cotter Room 105

See the page 21 for detailed descriptions and speaker biographies for the workshops.

Optimizing Small Fruit Ecosystems for Biological Control Nicolas Ellis Room 106 Big City Life with Small Livestock Carrie Pavlik & Doug Placais Room 107 Making Healthy Soils Through Regenerative Organic Agriculture Kris Nichols & Jeff Moyer Room 108 GMO Updates & New Perspectives Bill Freese & David Mortensen Room 109 Campus, K–12, & Community Working Together to Create School Gardens Nadine Garner; Jennifer James; Mahsa Kazempour; Kerstin Martin Room 202 Understanding & Working with a Biodynamic Planting Calendar Sherry Wildfeuer Room 203 Growing & Marketing Small Grains for the Emerging Local Malting Industry Adam Seitz Room 204 Single-Horse Farming Leroy Keim Room 205 Debunking Humates Lawrence Mayhew Room 206 Growing & Handling Onions & Winter Squash for Storage Andrew Mefferd Room 207 Production Planning for Food Hubs & Farms Amy McCann; Karlin Lambarto; Melanie Rosenberger; Nathan Holmes Room 208 Neonicotinoids: Fact & Fiction Maggie Douglas & John Tooker Senate Suite

Future Farmers: Kids & Youth Programs We are grateful to all our volunteers who have offered their time, creativity, and enthusiasm to educate and empower the next generation of local food producers and advocates. Please be sure to thank our dedicated program leaders when you pick up your children! Thursday’s Sprouts & Seedlings and Friday & Saturday Sprouts: Emily Pia and Hayly Hoch. The Youth Program: the Orner family of Quiet Creek Herb Farm & School of Country Living. Friday & Saturday Sprouts: by Anna Schwyter and Stacey Budd. Friday & Saturday Youth: Laura Essinger-Hileman, Mark Wolfe, and Morgan Holsopple. Students will also be hearing from various conference speakers and volunteers. If you have any questions or suggestions, contact Bethany Carter at bethany@pasafarming.org. Playroom (Rm 222) & Quiet Room (Rm 115) These unstaffed rooms are available for parents with children five years and younger. Room 222 is stocked with toys and games. Room 115 has soft chairs and drawn window shades for children to nap or rest. Parents are responsible for supervising their children at all times, but may coordinate with each other if they wish to share supervision duties. Children may not be left unattended at any time.

THURSDAY Please pick up your children promptly for lunch at 12:30pm and at the end of the day at 5:00pm. Sprouts & Seedlings Program (K-5th Grade) Room 221 8:15am Children Check-in: Parent Forms & Name Tags 8:30 Introductions & Welcome Game 9:00 Go Foods, Slow Foods Introduction 9:30 Book: Why Should I Eat Well? 10:00 Go Slow Tag 10:45 Book: Green Eggs & Ham 11:00 Green Healthy Snack with Guacamole 11:30 Healthy Snack Recipe Cards 12:30pm Parents pick up children for lunch. 1:30 Hooked on Healthy Foods 2:00 Couch Potato 2:30 Hydration Station 3:00 Swim 4:15 Make Your Own Trail Mix 4:30 Physical Activity Charades 4:45 What Did We Learn? 5:00pm Parents pick up children. Youth Program (6th-8th Grade) Room 219 8:15am Students Check-in: Parent Forms & Name Tags 8:30 Introductions & Code of Conduct 9:00 Carbon Cycle 9:30 Low Carbon Transportation 11:00 Low Carbon Entertainment: Unicycling 12:30pm Parents pick up students for lunch. 1:30 Low Carbon Energy: Renewables 3:00 Low Carbon Eating 4:00 Low Carbon Decisions: College & Careers 4:45 Low Carbon Commitments 5:00pm Parents pick up students.

FRIDAY

SATURDAY

Please pick up your children promptly for lunch at 12:15pm and at the end of the day at 5:30pm.

Sprouts Program (K-2nd Grade) Room 221

8:15am Children Check-in: Parent Forms & Name Tags 8:30 Get to Know You Games 9:00 Earth & the Atmosphere 9:45 Sunshine & the Rain — Nature’s Gifts 10:30 Yoga 11:30 Trees & Their Canopy 12:15pm Parents pick up children for lunch. 1:15 Sustainable Agriculture, Fred Kirschenmann 1:45 Fossil Fuel Scavenger Hunt 2:15 Root for Renewables 3:00 Wine & Waves — Harness the Power 3:45 Swim 4:15 Snack 4:30 Re-purposeful Inventions 5:30pm Parents pick up children.

8:15am Children Check-in: Parent Forms & Name Tags 8:30 Energy Energizers 9:00 Yoga 10:00 Saving the Soil 10:45 Worms Do the Dirty Work 11:30 On the Lookout for Waste 12:15pm Parents pick up children for lunch. 1:15 Nectar Collection — Pollinator Garden Design 2:30 Buzzing about Bees, Heather Emminger 3:00 Snack 3:15 Shortening your Food Miles 4:00 Tread Lightly 4:30 Shaver’s Creek 5:00 Land Stewardship Ceremony 5:30pm Parents pick up children.

Seedlings Program (3rd-5th Grade) Room 220

8:15am Children Check-in: Parent Forms & Name Tags 8:30 Book: Good Enough to Eat 9:00 Where on MyPlate Do I Belong? 9:30 Mini Chefs 10:00 Eat a Rainbow Everyday! 10:30 Yoga 11:30 Pennsylvania Produce 12:15pm Parents pick up children for lunch. 1:15 Fruit & Vegetable Scattergories 2:00 Sugar Shocker 2:30 Why Do Our Bodies Need Energy? 2:45 Swim 4:00 Build a Healthy Lego Body 4:30 Veggie Challenge 5:00 Creating our own Healthy Bodies Pledges 5:15 Healthy Bodies Champions Certificate Ceremony 5:30pm Parents pick up children.

8:15am Children Check-in: Parent Forms & Name Tags 8:30 What Do You Need to Live? 9:00 Yoga 10:00 How do Plants Use Resources? 10:15 Seed Planting Activity 10:30 Soil Painting Activity 11:00 Oh Deer! 11:30 Beekeeping, Heather Emminger 12:15pm Parents pick up children for lunch. 1:15 What’s Happening to Habitat (& Why)? 3:15 Shaver’s Creek 4:30 Recycling Relay Races 5:00 Becoming a “Living Things” Ambassador 5:30pm Parents pick up children.

Youth Program (6th-8th Grade) Room 219 8:15am Students Check-in: Parent Forms & Name Tags 8:30 Introductions 9:00 Understanding Farm Engineering — Build Your Own Robot, Brooks Miller 9:45 Friends Working in Your Garden, Nic Ellis 10:30 Peruse conference exhibits & booths 11:00 Keynote Presentation by Richard Alley 12:15pm Parents pick up students for lunch. 1:15 State Vegetable Petition Update, David Kline & Others 2:00 Allen Williams 2:30 Nature Walk & Outdoor Scavenger Hunt 3:00 Amazing Projects with Mushrooms, Tradd Cotter 4:00 Water Cycle & Erosion Activity 4:15 Swim 5:15 Creative Time 5:30pm Parents pick up students.

Youth Program (6th-8th Grade) Room 219 8:15am Students Check-in: Parent Forms & Name Tags 8:30 Introductions 9:00 Upcycling 9:30 Beekeeping, Heather Emminger 10:00 Yoga 11:15 PASAbilities Keynote Presentation by Laura Lengnick 12:15pm Parents pick up students for lunch. 1:15 Shaver’s Creek 3:15 Get Moving! 4:00 Farm to Chef, Dan Honig 4:30 Sustainability Relay 5:00 Creative Time 5:30pm Parents pick up students.

Food & Auction Donors 2016 PROVIDING FARMS & BUSINESSES — PASA works hard to bring in some of the best ingredients to prepare our conference meals. We are proud to share this extensive list of participating businesses. Aurora Acres

Lancaster Hummus Company

Nature’s Pantry

Quiet Creek Farm

Tait Farm Foods

Aaronsburg, Centre County Organic Fingerling Potatoes

Lancaster, Lancaster County Fresh-Made Hummus

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

Kutztown, Berks County Organic Potatoes

Centre Hall, Centre County Assorted Chutneys & Fruit Shrubs

Ayrshire Farm

Leidy’s Natural Pork

Roaring Spring Premium Water

Three Springs Fruit Farm

Front Royal, VA Organic Chicken

Souderton, Montgomery County Natural Pork Bacon

Aspers, Adams County Peaches, Apples & Pears

Back Forty Farm

Leona Meat

Hustontown, Huntingdon County Organic Turnips & Celeriac, Apple Cider Support

Roaring Spring, Blair County Fresh Spring Water

Doylesburg, Franklin County Organic Sweet Potatoes

Troy, Bradford County Grass-Fed Beef

North Mountain Pastures

Breezy Hill Farm

Leraysville Cheese Factory

Newport, Perry County Fresh Sausage

Doylesburg, Franklin County Organic Carrots

Leraysville, Bradford County Assorted Pennsylvania Cheeses

Old School Snacks

Culton Organics

Macneal Orchard & Sugarbush

Silver Spring, Lancaster County Organic Cornmeal

Rebersburg, Centre County Maple Syrup

Four Seasons Produce

McGeary Organics

Ephrata, Lancaster County Organic Produce…lots of it!

Lancaster, Lancaster County Organic Pastry Flour

Frankferd Farms Foods Saxonburg, Butler County Pantry items, delivery & support

Hares Valley Growers Mapleton Depot, Huntingdon Co. Organic Parsley

Help from Above Farm

Milky Way Farms Troy, Bradford County Chocolate Milk

Mockingbird Hill Millville, Columbia County Organic Butternut

Three Springs, Huntingdon County Organic Spinach & Rosemary

Mother Earth Organic Mushrooms

Koch’s Turkey Farm

West Grove, Chester County Organic Button Mushrooms

Tamaqua, Schuylkill County Fresh Turkey

Natural Dairy

Lady Moon Farms Florida & Georgia Organic Produce…lots of it!

Newark, DE Organic Half & Half, Sour Cream, Heavy Cream, Whole Milk, & Brown Sugar Whipped Cream

New Morning Farm

Cairnbrook, Somerset County Wild Rice & Sesame Snacks

Sauder’s Eggs Lititz, Lancaster County Hardboiled Eggs

Chambersburg, Franklin County Organic Yogurt Smoothies & Premium Ice Cream

Seven Stars Farm

Tuscarora Mountain Farm

Phoenixville, Chester County Biodynamic Yogurt

Spring Run, Franklin County Organic Parsnips

Snyder’s of Hanover Once Again Nut Butter Collective Hanover, York County Nunda, New York Natural Peanut Butter

Gluten Free Pretzels

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

Trickling Springs Creamery

Sacramento, Schuylkill County Organic Red Potatoes

Stone Meadow Farm Woodward, Centre County Pennsylvania Farmstead Cheeses

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

Village Acres Farm Mifflinburg, Juniata County Organic Eggs

Walnut Ridge Farm Doylesburg, Franklin County Organic Red Beets

Sugar Hill Farm Over the Moon Farm Rebersburg, Centre County Savory Breakfast Sausage

Phillips Mushroom Farms

St. Marys, Elk County Grass-Fed Beef

Sunny Ridge Farm

Kennett Square, Chester County Organic Shiitake & Other Exotic Mushrooms

Spring Run, Franklin County Organic Watermelon Radishes & Carrots

Porter Farm

Sunrise Logistics

Elba, New York Organic Red & Yellow Onions, Green Cabbage

Ephrata, Lancaster County Product Consolidation & Transportation

Webster’s Bookstore & Café State College, Centre County Fresh-Brewed Coffee & Selection of Tea

Wild For Salmon Bloomsburg, Columbia County Traditional Gravlox, Nova Style Smoked Salmon, Hickory Smoked

AUCTION DONORS — Special thanks to the many companies and individuals who have supported PASA with a generous donation to the annual Benefit Auction. Take a tour through Deans Hall to see the amazing generosity, creativity, and talent of the PASA family! 2nd Story Brewing Company

England Acres

Jamison Farm

Oyler’s Organic Farms & Market

SPIN Farming LLC

Abby Minor & Scott Dennison

Fairmont Pittsburgh

Jean Najjar

Parma Sausage Products

Spiral Path Farm

Acres U.S.A.

Field & Forest Products

Jim Hamilton

Patti Olenick

Spoonwood Jewels

American HealthCare Group

Fillmore Container

Joan Welch

Spoutwood Farm

Bearlin Acres Farm

Four Sigma Foods

Johnny’s Selected Seeds

Penn Stater Conference Center Hotel

Beiler Family Farm

Frankferd Farms Foods, Inc.

JumpHoney Handmade

Penns Mault

big Burrito Restaurant Group

FRESHFARM Markets

Kevin Lowe

Phillips Associates

Birchrun Hills Farm The Blind Pig Kitchen Blue Rooster Farm Bobolink Dairy & Bakehouse

Garden Dreams Urban Farm & Nursery GreenTowers Gary Gilmore

Kimberton Whole Foods Lauren & Ian Smith Legume Bistro & Butterjoint Lehman’s

Gemelli’s Bakery Briggs Farm Concerts

Longwood Gardens Gib’s Farm

Brushy Mountain Bee Farm

MacNeal Orchard & Sugarbush GMO Free PA

Chelsea Green Publishing Clay Chiles ClearWater Conservancy Collarbone Jewelry Daisy Flour Delaware Valley Ramps

Good Intent Cidery Green Heron Tools, LLC Grove’s Inc. Hardwick Beef Harvest Market Natural Foods

Dinette

Healing Ground Permaculture Design

Duane Diefenbach

Mann Lake LTD Marcus Sheffer McGeary Organics Mike & Barbara Wahler The Modern Homestead

Pittsburgh Botanic Garden

State College Borough The State Theatre Stephanie Perles

Powerful Plants

Sterman Masser, Inc.

Purple Lizard Maps

Strouse Woodworking

Quiet Creek Herb Farm & School of Country Living

Sustainable Agriculture Research & Education (SARE)

Rebecca Thistlethwaite

Sweet Heat Gourmet

Red Cat Farm

Tait Farm Foods

Revival Kitchen

Ted LeBow

Rhino Technologies

Thorvin Animals

Rodale Institute

Three Springs Fruit Farm

Roger Smith Sabine Carey

MOM’s Organic Market

Sarah Mills

Mosaic Mitzi

Seed-Balls

Tierra Farm Tommy Frank Victory Brewing Company Village Acres Farm

Herbalist & Alchemist

North Mountain Pastures

Seedway

Earth Sun Moon Trading Company

High Mowing Organic Seeds

Norwex by Ann Schultz

So’journey Farm

Earth Tools

Hudson Valley Seed Library

Organic Mechanics Soil Co

Elk Creek Cafe & Aleworks

Indian Orchards

Organic Valley/CROPP Cooperative

Southern Southern Exposure Seed Exchange

Village Eatinghouse Webster’s Bookstore & Cafe Wild for Salmon

SESSIONS

Thursday

MORNING SESSIONS 9:00AM– 12:30 PM

dures and infrastructure needs, and food safety requirements. Attendees will hear from both buyers and farmers. Supported by funds via a Specialty Crop Block Grant from the PA Department of Agriculture.

Making High-Quality Hay & Haylage Preston Boop, Briar Patch Organic Farms; Marvin Hall, Penn State University; Caroline & David Owens, Owens Farm A lot can happen to forage crop from the time it is standing in the field until you put it in front of the animals. Unfortunately, almost all of those things are bad in that they reduce quality, yield or both. In this session we will discuss how to minimize the bad things that can happen to your forage and then have three farm operators talk about how they make good hay and haylage on their farms.

Korean Natural Farming: An Introduction for the Northeast Aaron Englander, Erickson Fields Preserve & Maine Coast Heritage Trust Learn philosophies and practices of Korean Natural Farming techniques as developed by Master Han-Kyu Cho. Adaptations to the Northeast US will be presented along with live demos and slide show descriptions of various Natural Farming bio-fertilizers and nutrients. The session is open to all interested from backyard gardener to large scale farmer.

Good Cheese, Safe Cheese: The Food Safety-Quality Connection Rachel Schaal, Westminster Artisan Cheesemaking & Peter Dixon, Dairy Foods Consulting Prepare basic programs that lay the foundation for Cheese Production Food Safety, and understand the link between controlling food safety and improving cheese quality. Participants will work on their own plans, for current or future facilities, and develop a framework for completing their food safety program at home. Handouts will be provided prior to the session, which participants should use to prepare initial written plans. With support from Dairy Heritage by Agri-Service LLC.

Designing for Climate Resilience: Weathering Water Extremes Heather Mikulas, Penn State Extension; Tony Buda, USDAARS; Jim Crawford, New Morning Farm; Forrest Stricker, Spring Creek Farms Hear cutting-edge science on trends and projections for Pennsylvania’s precipitation patterns and explore potential implications for agriculture. Presenters will share their perspectives on adapting to water extremes, drawing on decades of experience farming through varying weather. Discussion will cover tools and programs farmers can access to help manage the financial risks that climate change may bring. Supported through a grant from the U.S. Environmental Protection Agency Environmental Justice Small Grants Program, Award #96335501.

Improve Your Farm Energy IQ: Energy Audits, Fundamentals & Applications Ed Johnstonbaugh, Penn State Extension & Jerry Welshans, Penn College of Technology Learn the fundamentals of conducting audits of energy use in a variety of on-farm applications. Participants will learn to identify and improve their own inefficient processes by tapping the Farm Energy IQ resource in a variety of real life on-farm settings through guided problem solving that will include generating creative solutions to energy wasting operations.

Mycoremediation of Contaminated Soil & Water Tradd Cotter, Mushroom Mountain LLC Get to to know the power of mushrooms and soil dwelling fungi to target specific biological contamination and disassemble toxic molecular pollutants. Learn the details of biomass generation as an important step for water and soil mycoremediation projects. The class is engineered for all audiences, with no prerequisite, in stripped down and easy to replicate templates.

Growing Organic Apples in the Northeast — with Pigs! Matt Grieshop, Michigan State University & Jim Koan, AlMar Orchards Learn the basics of organic apple production with a focus on weed, insect and disease management - with pigs lending a helping hoof. Other topics that will be covered will include: choosing the right varieties, apple training techniques, and on-farm apple propagation.

Growing & Marketing Young Ginger in a Temperate Climate India & Bill Cox, Casselmonte Farm Learn about the opportunities and challenges of growing a tropical crop in a temperate climate. Setup and production methods will be shown step-by-step, from sourcing seed to breaking dormancy to harvesting. Discussion will cover marketing, including creating demand for a new product, market segmentation, and competing against cheap wholesale mature ginger. Supported by funds via a Specialty Crop Block Grant from the PA Department of Agriculture.

Accessing & Succeeding in Wholesale Fruit & Vegetable Markets Rob Amsterdam, Feeding America; Bill Brauchle, Wegmans Markets; Mike Brownback, Spiral Path Farm; Donald Lusk, Four Seasons Produce; Rick Pedersen, Pedersen Farms; Andrew Puglia, Common Market Philadelphia Get the A to Z of entering into wholesale market agreements. Presenters will cover how to establish and maintain these relationships, agreements and contracts, costs and pricing, standard operating proce-

AFTERNOON SESSIONS 1:30–5:00PM Fermentation Intensive Sandor Katz, Foundation for Fermentation Fervor, Inc. Explore the history and practical benefits of fermented foods and beverages. The session will cover basic fermentation concepts and methods. Learn how simple it is to make kraut, kefir, kombucha, and other fermented delicacies at home. Be part of the fermentation revival!

Preserving & Enhancing Ecological Functions on the Farm David Hughes, Weatherwood Design & Hermann Moser, Land Stewards Three case studies within a rural, suburban, and urban context will be explored to demonstrate approaches to providing habitat, harvesting stormwater, and achieving other environmental objectives. This course will highlight important differences in design considerations and the priority and the scale at which strategies are implemented.

No-Till Intensive Vegetable Production Bryan O’Hara, Tobacco Road Farm Learn methods for intensively growing vegetable crops without disturbing the soil through tillage or cultivation. Techniques covered include: multi-cropping, cover cropping, mowing, solarizing, weed-free composting,

mulching, broadcast seeding, and weed control. This system has been commercially utilized on Tobacco Road Farm for a number of years and is scaleable to both larger and smaller acreage.

Designing for Climate Extremes: Soil with Staying Power James Armour, 4 Winds Farm; Jeff Moyer, Rodale Institute; Paul Salon, USDA NRCS; Brandon Smith, USDA Learn how soil functions and how a healthy soil can be more resilient to extreme weather events. Hear about methods to assess soil health and develop strategies to improve it. Soil health management principles will be discussed with examples from Rodale Institute’s Farming Systems Trial and 4 Winds Farm’s use of farm-made compost as mulch in a no-till vegetable production system. Supported through a grant from the U.S. Environmental Protection Agency Environmental Justice Small Grants Program, Award #96335501.

Grass-Fed Success: Laying the Foundation Allen Williams, Grass Fed Insights LLC This session will take the participants on a journey from below the soil surface to the consumer kitchen table. The emphasis will be on how to produce and smartly market foods that are profitable, healthy, and flavorful in a way that builds soil health, promotes ecosystem viability, and incorporates multiple farm enterprises. Supported through a grant from the PA Grazing Lands Coalition.

Build Your Own Solar Generator Jay Warmke, Blue Rock Station Learn how to build a solar generator to harness the clean energy of the sun and quietly power your critical loads. You will learn basic solar and electrical principles, how to select components, where to find inexpensive parts, how to determine your power need, how to size the array and battery bank, and how to assemble the final product.

Peripartum Holistic Health & Welfare for Sheep & Lambs Susan Beal, Laughing Oak Farm & Mary Ellen Finger, Horsemen Trail Farm This session will cover peripartum care, preparing the ewe and the shepherd for lambing and aftercare. Common issues and concerns around nutrition, the process of lambing, options for integrative care of common ailments, and resources and supplies will all be covered.

Purely Farm’s Approach to Piglets: AI, Staggered Farrowing & Midwifery Joanna & Marc Michini, Purely Farm & Casey Rodgers, Fertrell Company Join Purely Farm to gain an understanding of their process for breeding pigs. Learn how and why to track your sows’ cycles and discuss the advantages of expecting a four day farrowing window. Sow and piglet health and nutrition will also be covered. The session will also address adopting a breeding schedule that meets desired processing dates. This course is intended for those with experience raising hogs.

Understanding Cheese Quality: Evaluating & Describing Cheese to Develop & Amend Recipes Rachel Schaal, Westminster Artisan Cheesemaking & Peter Dixon, Dairy Foods Consulting See, taste, and smell to describe cheese and find positive attributes and flaws. Then use this information to develop and/or alter recipes to produce the highest quality cheese. Participants will evaluate their cheeses and create descriptions. This will be followed by a discussion of how to use this information to improve cheese quality. With support from Dairy Heritage by Agri-Service LLC.

WORKSHOPS

Friday

8:30 – 9:50 AM WORKSHOPS Boost Sales with Microgreens, Micro Herbs, Shoots & Table Salads George Brittenburg, Taproot Farm Presidents 1 Growing Microgreens, micro herbs, shoots and table salads can be a profitable enterprise that can fit into many small farms’ repertoire. This program will aim to cover the business, marketing and growing of these products for the small to mid-scale vegetable farm. George Brittenburg is the owner/operator of Taproot Farm, a 23 acre diverse vegetable farm that markets to CSA, Farmers’ Markets, and retailers. He has been producing microgreens, micro herbs, shoots, and table salad for the past 6 seasons. Taproot Farm has developed a market for these products in all of their avenues of sale.

An Introduction to Korean Natural Farming Aaron Englander, Erickson Fields Preserve & Maine Coast Heritage Trust Presidents 2 Learn philosophies and practices of Korean Natural Farming (KNF) technique as developed by Master an-Kyu Cho. The presentation will include live demos and slide show descriptions of Natural Farming bio-fertilizers and nutrients. The session is open to all interested from backyard gardener to large scale farmer. After managing a diversified vegetable farm in Oberlin, Ohio for several years, Aaron Englander traveled to Hawaii in 2010 to learn about KNF. He learned from Master Han Kyu Cho, originator of KNF, and worked on a polyculture fruit farm in Hilo, Hawaii, which implements KNF techniques. Since returning to the Northeast in 2011, Aaron has continued to practice and teach KNF at farms in Ohio, Vermont, Massachusetts and Maine.

Finding Your Crop Rotation Rhythm Mary-Howell & Klaas Martens, Lakeview Organic Grain Presidents 4 Each year, crop rotation options increase, as new market opportunities develop, and as we learn more about the strategic use of cover crops. Join us to discuss how to develop a basic crop rotation plan that works both agronomically and economically for your farm, and then learn how to spice things up with additional crop possibilities and crop timing. Mary-Howell and Klaas Martens, farm about 1600 acres of certified organic grain crops and processing vegetables in upstate New York. They also own and operate Lakeview Organic Grain, a feed and seed business serving the needs of organic livestock and grain farmers throughout the Northeast.

Troubleshooting for Vital Health in Sheep Susan Beal, Laughing Oak Farm & Mary Ellen Finger, Horseman Trail Farm Room 104 This session will discuss practical approaches to building vital health in a flock of sheep exploring how to troubleshoot, determine and correct the root cause of situations common to individuals and the flock. Emphasis will be on the holistic approach to situations, with nutritional and natural solutions as priority. Both Susan Beal and Dr. Mary Ellen Finger come from holistic veterinary backgrounds. Susan lives at Laughing Oak Farm and is involved in Holistic Management, a whole farm/business decision making and planning process that considers the triple bottom line of relevant economic, social and environmental considerations, simultaneously. Mary Ellen also obtained her Massage Therapy license and HHC certification in nutrition, and currently works with quantum medicine (homeopathy and cold laser) and the dietary principles of Weston A Price with all her 2 or 4-legged patients.

Fermenting Vegetables Sandor Katz, Foundation for Fermentation Fervor Inc. Presidents 3 Fermented vegetables are delicious, nutritious, an effective strategy for preservation, and an excellent way to add value to farm crops. This class will cover basic techniques for fermenting vegetables as well as troubleshooting, safety, and regulatory issues for small producers. Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.

Northeast Climate Change Impact Projections & Planning Considerations for Selecting Adaptation Practices Art DeGaetano, Cornell’s Northeast Regional Climate Center & Dan Dostie, USDA-NRCS Climate Hub Room 105 This session will provide information on how the northeast climate has changed over the last 30 years and how it is projected to change in the near future. Adaptive management process that can be used to identify the best adaptation strategies for individual farms will be brought forward. Art DeGaetano is a Professor of Earth and Atmospheric Science at Cornell University and Director of the Nation-

al Oceanic and Atmospheric Administration Northeast Regional Climate Center. He is author of the New York State Climate Assessment (ClimAID) and is currently involved with research examining future changes in extreme rainfall. Dan Dostie is the National Resource Conservation Service project coordinator for USDA’s Northeast Climate Change Hub, an interagency collaboration helping farmers and foresters from West Virginia to Maine adapt to a changing climate.

Finishing Vegetables for the Highest Quality & Brix Levels Steve Bogash, Penn State Extension Room 106 Harvesting the highest quality and best tasting peppers, tomatoes, melons and strawberries requires careful attention to plant nutrition and pest management from preplant soil testing through the last picking. We’ll discuss nutrient strategies, proactive pest management, and tricks to increase brix levels. Steve Bogash is a Commercial Horticulture Educator serving Pennsylvania out of the Cumberland County Extension office in Carlisle and the Penn State SE Research Farm. He covers vegetables, small fruit, greenhouse vegetables, and specialty marketing as his primary areas of responsibility. Tomatoes, bell peppers, container vegetables, cucumbers, and other specialty crops are regular items in the trial gardens under Steve’s management. Managing pests using biological controls is major focus of Steve’s programs.

Putting the Farm Bill to Work on Your Sustainable Farm Sophia Kruszewski & Paul Wolfe, National Sustainable Ag Coalition Room 107 This session will cover federal farm bill and other assistance programs for sustainable farms including a high level review of farm land microloans, farm storage facility loans, conservation programs, on farm research programs, beginning farmer programs, and crop insurance for diversified farms. Sophia Kruszewski is a Policy Specialist, has worked for the Center for Agriculture and Food Systems, and the Institute for Energy and the Environment on a variety of projects, which included publishing a farmer’s’ guide to energy efficiency and renewable energy programs. Paul Wolfe, Policy Specialist, has worked on sustainability and food issues in the United States Senate for over 8 years. He was the Senior Policy Analyst for the Pew Commission on Industrial Farm Animal Production where he contributed to the Commission’s final report and led its Congressional education efforts.

Best Practices for Growing Safe, Healthy Food in Urban Soils Chris Lent, NCAT/ATTRA Room 108 Description not provided. Chris Lent ran an organic produce farm for ten years and joined National Center for Appropriate Technology’s

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Northeast Regional office as an Agricultural Specialist in 2012. With the Appropriate Technology Transfer for Rural America program he has focused on urban agriculture, high tunnel production, local foods, and farm energy issues. Chris frequently presents on high tunnels and season extension techniques, soil management in high tunnels, and on managing risks in urban food production.

Highly-Pathogenic Avian Influenza: Potential Impacts on Our Farms Patty Dunn, Penn State University & Brian Snyder, PASA Room 109

Aging Cheese on Boards: Why Wood Is Good Rachel Schaal, Westminster Artisan Cheesemaking & Peter Dixon, Dairy Foods Consulting Room 202 The how and why wood is an appropriate surface for aging cheese, especially to develop great cheese rinds. How wood is used and maintained. For all cheesemakers from home to commercial scale. Rachel Fritz Schaal makes seasonal, handmade, raw milk cheese. She has worked with cheesemakers as Educational Outreach Coordinator at PASA, and now serves as the President of the Vermont Cheese Council. Peter Dixon is a dairy foods consultant, teacher, and cheesemaker with over 30 years of experience establishing small-scale cheesemaking facilities, developing recipes, and designing food safety programs. Together Rachel and Peter own and operate Parish Hill Creamery and Westminster Artisan Cheesemaking in Westminster West, Vermont.

Balancing Forage Production & Demand in Grazing Dairies Cliff Hawbaker, Hamilton Heights Dairy Farm Room 203 Grazing dairy managers are typically working with a limited land area, and it can be challenging to harmonize forage availability and milk production goals. Cliff Hawbaker will introduce participants to the forage T account, a straightforward technique for balancing forage demand with forage production, and also offer strategies for increasing forage productivity and performance with the use of livestock. Attendees will work with the forage T account in a hands-on application for their own farms. Cliff and Maggie Hawbaker operate two organic farms, Hamilton Heights Dairy and Emerald Valley Farm, which are both certified 100% grassfed livestock. Cliff ’s emphasis has been on pasture management and utilizing the livestock as a tool in providing and maintaining life to the soil, livestock, environment and financial welfare.

7 Essential Grazing Practices to Build Quality & Health

Determining Your Costs of Production

Vail Dixon, Simple Soil Solutions Room 204 Many who try high-density “mob” grazing hit roadblocks to their success. Learn essential and streamlined practices to implement immediately - ones that improve your soil, plant and animal quality and health. Get simple monitoring tips to make sure you are on track.

Richard Wiswall, Cate Farm Room 207 Ever wonder how much it costs to produce a dozen eggs? A feeder pig? Hoophouse greens? Are you making a profit with them given your current sales prices? Longtime organic farmer Richard Wiswall will demystify production costs for various farm ventures and show which ones are making money or not. This group working session will simplify and enlighten the process of determining profitability for any of your farm endeavors. Beginning and seasoned farmers alike will benefit, and share in some eye opening results.

As a farmer, Vail Dixon transitioned thousands of acres from degraded into healthy diverse biological ecosystems. Animals play an important role.

Growing & Processing Vegetable Oil Seeds Will Bonsall, Scatterseed Project Room 205 You can provide your own high-quality oil from things like sunflowers and pumpkins even melons and cucumber - with simple affordable equipment! Will Bonsall has been a veganic subsistence farmer for 44 yrs., growing much of his own food, including grains, pulses, and oilseeds, while supplying most of his own planting seed and plant-based fertility. He is the author of numerous books and articles, including the recently-published Will Bonsall’s Essential Guide to Radical Self-Reliant Gardening. He is the director of the Scatterseed Project, a crop genetic preservation effort, and a co-founder of the Grassroots Seed Network.

Medicinal Mushrooms: Cultivation, Extractions & Product Development Tradd Cotter, Mushroom Mountain LLC Room 206 For thousands of years, mushrooms have been used to treat the root cause of disease, only now to be verified in scientific trials for evaluating the amazing properties fungi possess. Penicillin started a revolution, however drug resistance has forced us to evolve our strategies, digging deeper into the fungal kingdom to provide us with the solutions we need to survive the next millennia. Covered will be basic cultivation, live extraction demo, and the exciting new developments in medicinal mushrooms! Tradd Cotter is the head microbiologist, professional mycologist, and organic gardener who has been tissue culturing and collecting native fungi in the Southeast for commercial and research applications for over 23 years. In 1996 he founded Mushroom Mountain, which he owns and operates with his wife Olga and daughter, Heidi. Mushroom Mountain maintains over 200 species of native fungi for exploring environmental solutions to food, fuel, and mycoremediation efforts.

Richard Wiswall is owner/operator of Cate Farm in East Montpelier, VT, where he has been farming organically for over 30 years. Known for his work on farm profitability and appropriate business tools, he has consulted with over 70 farmers in New England, helping them increase profitability and meet their long term goals. Richard is author of The Organic Farmer’s Business Handbook- A Complete guide to Managing Finances, Crops, and Staffand Making a Profit.

Intensive Vegetable Growing Techniques Bryan O’Hara, Tobacco Road Farm Room 208 This workshop will be an overview on various techniques utilized to achieve maximum yields of vegetables from relatively small acreage. Topics include: soil, fertility, no-till, crop selection and spacing, continuous cropping, intercropping, year-round growing, weed control, irrigation and liquid fertilizers, foliar feeding, harvest and root cellars. Bryan O’Hara has been profitably growing vegetables at Tobacco Road Farm in Lebanon, CT for over 20 years. He speaks throughout the Northeast on vegetable production techniques and is known for providing “mountains of details in a concise, practical, and cohesive manner”NOFA/MASS.

Conversation with Fred Fred Kirschenmann, The Leopold Center Room 112 Join Thursday dinner speaker Fred Kirschenmann to reflect on the theme of his keynote. Questions are welcome, and the format of this workshop is very informal. For Fred Kirschenmann’s bio, refer to page 6.

Biodynamic Agriculture: A Qualitative Approach to Farming Bruno Follador, The Nature Institute Senate Suite

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To transform agriculture we need a radical shift in farming practices that is rooted in the transformation of the human mind—a transformation that involves learning from and cooperating with natural processes. This light workshop will consist on the introduction and contextualization of Biodynamic Agriculture. Bruno Follador is the director of the Living Soils Project at The Nature Institute in New York. He is a brazilian geographer and biodynamic researcher with a deep commitment to the Goethean approach to science. Specifically, Bruno’s work has led him to develop expertise in biodynamic composting methods and Ehrenfried Pfeiffer’s Chromatography.

Starting Your Own Farm Business from Scratch Richard Wiswall, Cate Farm Presidents 2 What are the very first steps needed to begin farming? A systematic look at all the issues a new farmer faces will drastically shorten the often steep learning curve. From surveying the available market channels to putting smart money into the bank, attendees will see the whole picture of what it takes to operate a successful farm. Designed for those with some experience (apprentices, farm workers), or people just starting out. For Richard Wiswall’s bio, refer to page 16.

1:15–2:35PM WORKSHOPS Working with Land Trusts & Other Partners to Access Farmland Holly Rippon-Butler, National Young Farmers Coalition Executive Conference Suite From working with a land trust, to partnering with a farmland investor, to securing a longterm ground lease with a non-profit - farmers across the country are exploring a variety of methods of accessing land. In this workshop, we will discuss creative strategies and partnerships for accessing farmland, with a focus on land trust partners. We will provide a review of farm access resources available to farmers, share case studies from across the country, and provide time for participant questions. Holly Rippon-Butler is the Land Access Program Director with the National Young Farmers Coalition, where she works with policy makers and land trusts to increase land access opportunities for the next generation of farmers. In addition to her work with NYFC, Holly farms with her parents on their dairy and beef farm in Upstate New York.

Pastured Poultry for Fun & Profit Mike Badger, APPPA & Eli Reiff, Poultry Man LLC Presidents 1 This is an introduction to raising poultry on pasture with a focus on broilers. If you are in your first year of raising pastured poultry or just need some guidance, this workshop will provide the fundamental husbandry and management practices. Mike Badger is the Executive Director of the American Pastured Poultry Producers Association (APPPA). He is also an author and co-owner of Badger’s Millside Farm where he focuses on raising and processing pasture-raised poultry. Eli Reiff operates Poultry Man LLC and Reiff Poultry Dressing since 1980, raising beef cows, sheep, turkeys, and chickens all on pasture and is the past president of APPPA.

Native & Commercial Starter Cultures for Cheesemaking Rachel Schaal, Westminster Artisan Cheesemaking & Peter Dixon, Dairy Foods Consulting Room 104 The focus will be on how to prepare cultures for cheesemaking from raw milk. Making a variety of cultures to ferment milk into different cheeses will be explained. For all cheesemakers from home to commercial scale. For Rachel Fritz Schaal & Peter Dixon’s bio, refer to page 16.

Urban High Tunnel Production Adrian Galbraith-Paul, Heritage Farm Room 105 High Tunnels are a growers most valuable real-estate. This session will cover high tunnel production practices including strategies for better insulation, irrigation, and fertility; growing transplants; and alternative uses of high tunnels such as mushroom production, vermi-composting. High Tunnels are used primarily to grow tomatoes, peppers, baby salad greens, lettuce heads and vegetable starts as well as experiment with mushrooms and vermi-compost production. . Adrian Galbraith-Paul bio not provided.

Home-Scale Grain Growing Will Bonsall, Scatterseed Project Room 106 Growing a wide variety of grains in your backyard and processing them on the kitchen table for human home consumption, including buckwheat, amaranth, quinoa, etc. For Will Bonsall’s bio, refer to page 16.

Designing & Conducting On-farm Research with Cooperative Farmers Stefan Gailans, Practical Farmers of Iowa Room 107 Practical Farmers of Iowa helps cooperatorfarmers generate independent solutions to on-farm challenges through farmer-led onfarm research and demonstration projects. I’ll describe how each year at our cooperators’ meeting PFI staff help farmers plan and design randomized, replicated research projects to help get the answers farmers seek. Stefan Gailans joined PFI in August 2013 as the research scientist and Cooperators’ Program manager. In this role, Stefan works with farmers across Iowa to address research concerns on their own farms. An agronomist by training, Stefan’s primary interests are in cover crops and third crops.

Biocontrols for Vegetable & Herb Production in Greenhouses or Tunnels Lloyd Traven, Peace Tree Farm Room 108 A commitment to chemical-free growing, from time of sowing through to harvest CAN be done!!! A systematic approach which begins before the crops are started, strict sanitation, and attention to details and nuances, will create an environment where biological controls, biopesticides, and beneficial ecologies take the lead in letting nature do the heavy lifting. See how insects and diseases are controlled and managed without chemical intervention, quality is improved, and expenses and loss are controlled. Lloyd Traven has been a partner with his wife, Candy, at Peace Tree Farm for 32 years. They are 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.

Mother Nature as Brewer: The History, Tradition & Refinement of Beer Adam Bartles & Bill Covaleski, Victory Brewing Company Room 109 This session will share the history and tradition of the brewing process. The presenters will also discuss the origins of beer and how the beer making process as developed and been refined through the ages. Adam began a professional brewing career at Appalachian Brewing Company in Harrisburg, PA in 2003 and is now the Director of Brewery Operations at Victory Brewing Company. Bill Covaleski co-founder of Victory with childhood

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friend, Ron Barchet, now is their Brewmaster and President. Victory, Pennsylvania’s widely acclaimed brewery and restaurant, now serves fans of fully flavored beers in 34 states with innovative beers melding European ingredients and technology with American creativity.

Building Food Hubs’ Success Through the Cooperative Experience Peggy Fogarty, Keystone Development Center & Roberta Severson, Cornell University Room 202 Geared towards farmers, technical advisers and individuals interested in developing a food hub, the workshop will draw upon the best practices developed by four cooperatives in aggregating, marketing, and distributing products sourced from member farms along with the ‘hands on’ process necessary to successfully organize a cooperative-structured food hub. Peggy Fogarty, Executive Director of Keystone Development Center, works with start-up and established cooperatives throughout the Mid-Atlantic.Her leadership skills have helped to re-establish our local food system by focusing on the development of physical and social infrastructure. As the Cooperative Enterprise Program (CEP) Director, Roberta Severson provides extension and outreach to agricultural cooperatives and cooperatives financing the farm and food sector. Research efforts focus on cooperative businesses marketing produce on behalf of their members and examination of resources necessary to start a food hub.

agement, animal genetics, and alternative marketing as they impact productivity and economic viability. Allen Williams has worked with more than 3,500 farmers and ranchers in the US, Canada, and Mexico concentrating on soil health, adaptive grazing, grass fed and pastured livestock production, alternative marketing, and enterprise stacking. He holds a Ph.D. in genetics and reproductive physiology and has conducted research in animal genetics and reproduction, meat science, live animal carcass ultrasound, soil health, and adaptive grazing strategies. He is featured in Soil Carbon Cowboys (http://vimeo.com/80518559).

New Times, New Tools: Managing Climate Risk on Your Farm Laura Lengnick, Cultivating Resilience LLC Room 205 As we enter the 21st century, farm and food businesses face novel challenges created by climate change. Weaving practical lessons from the field with the latest climate science and resilience thinking, author, educator, scientist and farmer Laura Lengnick draws on the adaptation stories of 25 award-winning sustainable farmers to teach about successful farming strategies for managing increased weather variability and extremes. Learn how to assess your climate risk and use ecosystembased adaptive management tools to cultivate climate resilience on your farm.

itability. Learn about these integrated management strategies that have been tested through research and by vegetable growers farming at both large and small scales and following conventional or organic practices. Dr. Anu Rangarajan is a Cornell Fresh Market Vegetable Production Specialist. Her research and extension program focuses on environmental and economic sustainability of vegetable farms (organic and conventional) in the Northeast. Ryan Maher manages a research and extension program in soil health and reduced tillage in vegetable cropping systems. He focuses on developing strategies for improving soil quality and nutrient and water cycling for organic farms at a range of scales.

Farm Made Fertility: Composting, Inoculants & Fertilizers Bryan O’Hara, Tobacco Road Farm Room 208 Methods will be presented for the preparation of the following materials on the farm: biological inoculant produced from local forest microorganisms, composts for use in notill as well as specific crop growth periods, fermented liquid fish extract, liquid calcium extracts and various plant extracts. These preparations are inexpensive to make and of superior quality. For Bryan O’Hara’s bio, refer to page 16.

For Laura Lengnick’s bio, refer to page 10.

Biodynamic Beekeeping Monique Blais, Grass Roots Room 203 Biodynamic Beekeeping involves a lot of diversity, you don’t just wear one hat. This workshop will explore a new way to see how we interact with bees and observing the way we think about them. This session will nurture a respect and awe for the bees, and provide different ways to help them. Topics will include working with the biodynamic calendar, Demeter standards, using different hives, and techniques geared towards the needs of both the bees and the keeper. Monique Blais studied biodynamics and has been living on biodynamic farms since 2006. Biodynamics for her has been a more nourishing way of gardening and keeping bees. Monique would love to share thoughts, books and experiences on stirring up the health and vitality of the farm.

Building a Successful Grass-Fed Beef or Dairy Operation Allen Williams, Grass Fed Insights LLC Room 204 This workshop will explore the steps necessary to build a sustainable and profitable grass fed beef and/or grass fed dairy operation. We will examine the interrelationships between soil health, forage & grazing man-

Branding & Market Channel Assessment Brian Moyer, Penn State Extension Room 206 There are many marketing channels we can use for our farm products but do we know which ones will be the best outlet to reach our customers? Do we know who our customers are? In this workshop we will use some simple tools that will helps us I identify the marketing channels that best suits our farm business and find our customers. Brian Moyer is a program assistant with Penn State Extension where he assists farmers and markets with marketing and regulations. Brian is a past PASA board member and was the founder and manager of the Skippack Farmers Market from 1999 to 2009. Brian and his wife Holley own and run Green Haven Farm and raise grass-fed livestock on their 27 acre farm in Berks County.

Reduced Tillage for Vegetable Production at Any Scale Anu Rangarajan & Ryan Maher, Cornell Small Farms Program Room 207 Reduced tillage systems can protect soil and water quality while improving farm fuel and labor efficiency, climate resilience and prof-

Solar Electricity for the Farm: The What & Why, & How to Pay for It Jay Warmke, Blue Rock Station Room 112 This funny, educational, and helpful workshop will provide the simple basics of solar energy, including funding programs, what’s required to install a solar panel array, and why the heck farmers should be using the sun to power their work. Jay Warmke is the author of a number of textbooks on renewable energy, including Assembling a Solar Generator, when the Biomass Hits the Wind Turbine, and Understanding Photovoltaic: A Study Guide for Solar Electric Certification Programs.He teaches renewable energy at Zane State College, and various workshops on sustainable construction and renewable energy at Blue Rock Station, which he coowns with his wife Annie Warmke. Blue Rock Station is Ohio’s premier sustainable living center and draws visitors from around the world.

Keynoter Q & A Richard Alley, Penn State University Senate Suite Bring your questions to delve deeper into Richard Alley’s keynote presentation. This informal session allows for lots of interaction with the presenter. For Richard Alley’s bio, refer to page 8.

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4:10–5:30PM WORKSHOPS Do FDA’s New Food Safety Modernization Act Food Safety Rules Apply to Me? Peggy Fogarty, Keystone Development Center; Sophia Kruszewski, National Sustainable Ag Coalition; Luke LaBorde, Penn State University Executive Conference Suite Join food safety experts for a discussion of FDA’s recently-finalized FSMA rules governing food facilities and produce farms. Learn which types of farms and food businesses are subject to the rules, and which are not, discuss compliance options, and ask questions about how to apply the new rules to specific scenarios and operations. Come with questions! For Peggy Fogarty’s bio, refer to page 18. For Sophia Kruszewski’s bio, refer to page 15. Luke LaBorde’s bio not provided.

Impacts, Opportunities & Adaptations: Climate-Smart Farming in the Northeast Allison Chatrchyan & Mike Hoffmann, Cornell Institute for Climate Change & Agriculture Room 104 This session will provide an overview of climate change impacts and opportunities to agriculture in the Northeast, and an overview of new resources and decision support tools being developed through the Cornell Climate Smart Farming Program to help farmers adapt to a changing climate, and reduce their carbon footprint. Allison Morrill Chatrchyan is the Director of the Cornell Institute for Climate Change and Agriculture, and a Senior Research Associate in the Departments of Development Sociology and Earth and Atmospheric Sciences at Cornell University. Allison’s research focuses on the assessment of stakeholder knowledge, barriers to adoption, and climate change policies; international climate change institutions; and effective training and decision tools to support the increased adoption of climate change mitigation and resiliency practices.. Mike Hoffmann is the executive director of the Cornell Institute for Climate Change and Agriculture (CICCA), which was created to help raise the profile of the challenges posed by a warming climate and to help those who grow our food adapt to the changing conditions as well as reduce their carbon footprint.

Advancing Cover Crops Through On-Farm Research Stefan Gailans, Practical Farmers of Iowa Room 105 On-farm research in Practical Farmers of Iowa’s Cooperators’ Program has explored

what cover crop are feasible in Iowa cropping systems as well as the effects on crop yields, environmental factors, and opportunities for grazing livestock. For Stefan Gailans’ bio, refer to 17.

Detecting, Preventing & Managing Diseases in Poultry Flocks Patty Dunn & Eva Pendleton, Penn State University Room 106 Raising healthy birds is the goal of all poultry meat and egg farmers. This session, for farmers of beginning and intermediate levels, will cover common health problems in various species of pastured and other smaller poultry operations. Detection, prevention and management strategies to control specific diseases will be highlighted. Dr. Patty Dunn holds a DVM degree and a Master of Avian Medicine degree. She is an avian diagnostic pathologist and field investigator at the Animal Diagnostic Laboratory, Pennsylvania State University, where she has been employed since 1991. Her work involves detection and control of spontaneously occurring health problems in a wide variety of avian species. Dr. Eva Pendleton has worked as a poultry veterinarian for 35 years and is currently at the Animal Diagnostic Laboratory at Penn State. She is an avid poultry fancier and plans to own a menagerie of chicken breeds upon retirement.

Global Food Security & International Farmer-to-Farmer Opportunities Orner Family, Quiet Creek Herb Farm & School of Country Living & Michael Moscarelli, Partner of the Americas Room 107 Michael Moscarelli will share information on global food security and an international initiative (Farmer-to-Farmer program) where U.S. farmers can volunteer abroad to train rural farmers in developing countries. Rusty and Claire Orner, two participants of the Farmer-to-Farmer program, will share their experience volunteering for the program and how they were able to share their knowledge to make a difference in the lives of producers in rural Guatemala. Rusty, Claire, Walker, and Ashton Orner, stewards of Quiet Creek Herb Farm & School of Country Living, a 30acre non-profit educational center, are committed to teaching sustainability.They offer year-round educational classes on topics ranging from Integrated Pest Management, mushroom growing, vermicomposting, the soil food web, earthen building, medicinal use of herbs, soap making classes and much more. Michael Moscarelli is the Assistant Director of Agriculture and Food Security at Partners of the Americas, which includes leading strategic planning and business development efforts in the unit, establishing and maintaining relationships with donors and partners, and supporting the

implementation of current programs.

Restoring Hedgerows for Human & Wildlife Habitat David Hughes, Weatherwood Design LLC Room 108 Material level will suite beginner to advanced land conservationists Hedgerow history, ecology, landscape value & functions, native species compositions, invasive species issues, restoration concepts & stewardship practices David Hughes has been working in the field of ecological landscape design for the last 25 years. He is a registered landscape architect. His studies in native plant communities lead him to designing and restoring several hedgerows in Bucks County, PA. One of his recent projects is the “edible hedgerow” for Barefoot Gardens, an organic CSA in Doylestown, Pennsylvania.

Dairy Fermentation Demonstration David Asher, The Black Sheep School of Cheesemaking Room 109 Cheesemaker David Asher will demonstrate the magic of kefir grains. Using this traditional dairy culture from Central Asia, David will show how to make bubbly kefir,creamy crème fraiche and a luscious cultured butter. Come and see how easy, and delicious, dairy fermentation can be. David Asher is an organic farmer, farmstead cheese maker and cheese educator based on the gulf islands of British Columbia, Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies — he explores traditionally cultured, non-corporate methods of cheesemaking. David offers cheese outreach to communities near and at his Black Sheep School of Cheesemaking and is author of The Art of Natural Cheesemaking.

Biodynamic Weed & Pest Control & the Compost Preparations Mac Mead, Pfeiffer Center Room 202 This workshop will cover the unique concepts and practice of controlling weeds and pests biodynamically. Attendees will also learn about making and using the compost preparations which are central in promoting crop growth, health, and nutritive quality. Mac Mead has practiced biodynamics for 40 years including market vegetable and fruit production as well as dairy. He is presently the program director of the Pfeiffer Center for Biodynamics in Chestnut Ridge, NY.

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Organic Stone Fruit Integrated Pest Management Methods — That Work! Nicolas Ellis, Norden Agricultural LLC Room 203 In this presentation we will learn about the underpinnings of classical integrated pest management and how they can be used by organic stone fruit growers for arthropod control. The intended audience is organic, conventional, or transitional tree fruit growers willing to use registered pesticides in their orchards. Dr. Nicolas Ellis is a certified entomologist and crop adviser specializing in tree fruit pest management. He has 17 years’ experience in various aspects of agriculture, including research, pesticide sales and commercial production. Currently he owns Norden Agricultural LLC, and is available to assist specialty growers with scouting, plant and soil nutrition, and pest control.

Maximizing Energy Harvest Through Grazing Management Elam Stoltzfus, Narvon Natural Acres Room 204 Shortly after the introduction of Mob Grazing in the states, Elam Stoltzfus began applying these principles to their 100% grass-fed herd. With several years of trial and error they have found a system, and he will explain how to work toward overcoming the obstacles. He will also share his views on fertilizers, minerals seeds, and weeds. You will never look at a weed the same! Elam Stoltzfus, with his wife Linda and 5 young children, has been operating Narvon Natural Acres, a 50 acre farm in eastern Lancaster County, since 2007. The are a pasture based farm, they have a small dairy, and also raise their bull calves for beef, as well as pastured poultry including broilers, layers, and turkeys. The Stoltzfus’s goal is to be a good steward of the land, to be as sustainable as practical and to raise their family on good wholesome food and values.

So You Want to Be a Hop Farmer – The Buyer’s Perspective Ron Barchet, Victory Brewing Room 205 Seminar will cover Victory Brewing Company’s experience working with hop farmers in Germany and the United States. Will cover the basics of growing and harvesting hops but with the primary focus on the hop traits and characteristics valuable to a brewer. Intended as a primer for anyone interested in experimenting with hop production. Ron Barchet is Victory’s Brewmaster and CEO. He started started Victory with childhood friend Bill Covaleski. Victory, Pennsylvania’s widely acclaimed brewery and restaurant, now serves fans of fully flavored beers in 34 states with innovative beers melding European ingredients and technology with American creativity.

Growing High Tunnel Cucumbers Organically Steve Bogash, Penn State Extension Room 206 High tunnel cucumbers are much higher in quality than field-grown cucumbers. One advantage of indoor production is the ability to manage cucumber beetles without pesticides. This opens the door to managing all other insect, arthropod, and disease pests using organic methods. Presentation is based on four years of experiences Steve Bogash’s bio, refer to page 15.

Selling Farm Products Online: CSAs, Buying Clubs, & More! Simon Huntley, Small Farm Central & Ryan Witmer, Philly Food Works Room 207 There are a lot of tools to move your farm sales online! In this session, Simon Huntley will give an overview of the technology tools available for online sales and how to decide on the tool that is right for your farm. Ryan Witmer will show in-depth how his company manages online sales and distribution. Simon Huntley is the founder of Small Farm Central. Since 2006, he has worked with over 1,000 farmers on websites, online sales, and other technology. Ryan Witmer grew up farming in Ohio before attending Messiah College, where he developed interest in sustainable agriculture and urban farming. In 2014, Ryan founded Philly Foodworks to promote and sustain urban and rural producers in and near Philadelphia. PFW accomplishes its mission by distributing food through a hybrid CSA model balancing consistency for producers with convenience for customers.

Low Tunnels & Winter Vegetable Growing Bryan O’Hara, Tobacco Road Farm Room 208 Workshop will present techniques for production of winter hardy vegetables using low unheated hoop tunnels and row covers. Detailed information will be given on the following: structure materials, crop selection, cultivation, site preparation, wind protection, harvesting, and snow management and melting. For Bryan O’Hara’s bio, refer to page 16.

Biogas for Small-Scale Energy Production on Farms & Homesteads Kathy Puffer & T.H. Culhane, Solar CITIES Biogas Project & Matt Steiman, Dickinson College Farm Room 112

Biogas can be easily made from manures and food waste on the farm using simple affordable home-brew technology. Similar to natural gas, biogas can be used for cooking, space and water heating, and electricity generation, while also making a valuable fertilizer. Join these enthusiastic innovators as they share their experiences constructing and operating a wide variety of small biogas plants. Reduce your carbon footprint now by making your own biogas! Kathy Puffer is a Florida native, permaculture designer, and certified hydroponicist living in Ulster County, NY. She is the Chief Communication Officer for Solar C3ITIES, Inc., a not-for profit with a focus on connecting community catalysts to resources for small scale biogas solutions. Dr. Thomas H. Culhane, National Geographic Explorer and college professor at Mercy College in New York, is the visionary behind Solar CITIES, an international non-profit organization spreading true energy independence. Matt Steiman is the production manager and renewable energy projects leader at the Dickinson College Farm, a 60 acre produce and livestock farm near Carlisle PA. For over 12 years he has been leading students in the process of energy project development, including solar, biodiesel, and biogas systems.

Pastured Pork Production Tim Holmes, Animal Welfare Approved Senate Suite Tim Holmes will share best practices for producing consistent, high quality pork that he has learned through years of experience raising pigs outdoors on pasture. Additionally, as Director of Compliance for Animal Welfare Approved, he can answer questions about the AWA program and ensuring animal wellbeing in an outdoor system. Tim Holmes, Director of Compliance for Animal Welfare Approved, leads a team of auditors responsible for inspecting and verifying compliance with AWA standards. AWA certification guarantees animals are raised outdoors on pasture using truly sustainable agriculture methods. Before joining AWA in 2007, Tim ran a 400-sow pastured hog operation and raised pastured hogs

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8:30 – 9:50 AM WORKSHOPS Infrastructure for Year-Round Multi Species Grazing Greg Judy, Green Pastures Farm Presidents 1 This talk will cover all the items that go along with raising your multi-species animals during the different seasons on your farm. There are key management topics that need to be addressed when grazing 12 months of the year, which include: fence, forage, water, breeding, guardian animals, culling and marketing. With multi-species grazing you are adding so much more diversity of animals that complement each other when managed correctly. You are actually harvesting much more solar energy and turning nuisance plants into cash. Greg and Jan Judy of Clark, Missouri run a grazing operation on 1,580 acres of leased and owned land that is made up from 15 farms. Greg and Jan went from near bankruptcy in 1999 to paying off a 200 acre farm and house in 3 years with custom grazing on leased land. They are completely debt free and Greg quit his off farm job of 30 years and is now a full time rancher. Today they own 3 farms and lease 12 farms. They graze cows, sheep flock, and pigs. Greg is the author of No Risk Ranching: Custom Grazing On Leased Land and Comeback Farms: Rejuvenating Soils, Pastures and Profits with Livestock Grazing Management.

The Wide World of Beverage Fermentation Sandor Katz, Foundation for Fermentation Fervor Inc. Presidents 2 The class is a survey of fermented beverages, touching on alcoholic beverages but focusing on lightly fermented beverages such as ginger beer, root beer, kombucha, and naturally fermented sodas. This class will cover starters, flavoring, carbonation, and basic techniques for fermenting beverages, as well as troubleshooting, safety, and regulatory issues for small producers. For Sandor Katz’s bio, refer to page 15.

Crowdfunding for Farms: Potential Benefits & True Costs Sue Miller, Birchrun Hills Farm & Brooks Miller, North Mountain Pastures Presidents 3 Wondering if crowdfunding is is the best way to raise capital for your farm business? Brooks Miller and Sue Miller share their experience in successfully funding their Kickstarter campaigns. You’ll hear about their successes and challenges in creating, funding and fulfilling their crowdfunding project.

Sue Miller is a dairy farmer and cheesemaker from Chester County, Pennsylvania. Sue successfully funded a Kickstarter Campaign and used other crowdfunding initiatives to fund the Birchrun Hills Farm “Raise A Cave” project. After buying a farm in Perry County, Brooks Miller, along with his wife Anna Santini, initiated a Kickstarter campaign to build an on-farm butcher shop and aging room for traditional cured meats.

Managing Pests & Diseases for Vegetable Crops in a Changing Climate Beth Gugino & Shelby Fleischer, Penn State University Presidents 4 A diverse array of microbial and insect communities is associated with vegetable agroecosystems. Some species cause disease or achieve pest status; others provide valuable ecosystem services. All are dramatically affected by weather. We will discuss integrated pest management in vegetable crops to help achieve resilience in the face of climate change projections. Beth K. Gugino is an Associate Professor in the Department of Plant Pathology and Environmental Microbiology at The Pennsylvania State University located at University Park, PA. Her extension and research program focuses on the identification, epidemiology and management of vegetable diseases important to the Pennsylvania and the Northeast region with a current emphasis on bacterial diseases. Shelby Fleischer is an insect ecologist working in vegetable agroecosystems. He contributed to the Union of Concerned Scientists 2008 report “Climate Change in Pennsylvania: Impacts and Solutions for the Keystone State”, published phenology projections under varying climate scenarios, and is part of a USDA Climate Change project defining insect migratory patterns.

Agricultural Systems Lab, USDA-ARS in Beltsville, Maryland. He serves as Lead Scientist of the long-term Farming Systems Project, which is designed to evaluate the sustainability of organic and conventional farming methods. He also serves as co-Director of the Northeast Climate Hub.

A Radical Cheesemaking Introduction David Asher, The Black Sheep School of Cheesemaking Room 105 Are packaged cultures the only pathway to good cheese? What did cheesemakers use before the days of direct vat inoculates? Come learn a more radical, traditional cheesemaking style - how to keep your own starters, grow your own fungi, and how to work with milk’s indigenous microorganisms. No previous cheesemaking experience required. For David Asher’s bio, refer to page 19.

Creating Effective Farmers Market Displays Brian Moyer, Penn State Extension Room 106 “Pile it high and watch it fly” has been the model for displays at farmers market that doesn’t always hold true with every product. With a few skills and techniques, one can create an eye catching display that not only enhances your products, but can increase sales. By the end of this hands-on workshop, attendees will be able to evaluate their own market displays and have the skills to make displays that will enhance their products and increase sales. For Brian Moyer’s bio, refer to page 18.

Understanding Agriculture’s Role in Causing & Preventing Climate Change Michel Cavigelli & Howard Skinner, USDAARS Climate Hub Room 104 This workshop will describe agriculture’s contribution to US greenhouse gas emissions including an evaluation of the relative contributions of the primary agricultural sources: methane; nitrous oxide; and carbon dioxide. We will conclude with a realistic discussion about opportunities for mitigation including the soil carbon sequestration potential of agricultural lands. Dr. Howard Skinner is a research plant physiologist with the USDA-ARS, Pasture Systems and Watershed Management Research Unit in State College, PA and DeputyDirector of the USDA Northeast Climate Hub. The mission of the Hub is to provide scientifically sound information on the changing climate and on adaptation and mitigation practices so that farmers can make climate-informed decisions. Michel Cavigelli is a Soil Scientist at the Sustainable

The Finger Lakes Meat Project: Bulk Sales of Local Meat Matt LeRoux, Cornell Cooperative Extension Room 107 The FLMP was started in Ithaca, NY in 2012 to grow the freezer trade (bulk sales) of local meat. Find out what is entailed Including rentable freezer space for consumers, and how it works. Matt LeRoux is the Ag. Marketing Specialist with Cornell Cooperative Extension in the southern tier of NY where he works with a diverse mix of produce and livestock producers. In 2012, he started the FLMP in an effort to increase the sales of local meat in bulk quantities.

The Farm Individuality & Biodynamic Preparations Mac Mead, Pfeiffer Center Room 108 Will cover the core concept of biodynamics,

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the farm/garden as a self contained organism and focus in on making and using the horn manure and horn silica preparations. Appropriate for any level of experience. For Mac Mead’s bio, refer to page 19.

Developing Sustainable Stone Fruit Production Systems Nicolas Ellis, Norden Agricultural LLC Room 109 Tree fruit crops are perennial horticultural growing systems. As such, they have specific requirements, which require management significantly different from those of annual crops. Beginning and experienced fruit growers of various backgrounds will find this talk of interest. For Nicolas Ellis’ bio, refer to page 20.

The Impact of Fracking Infrastructure on Farms & Land Carrie Hahn, Stone Soup Farm; Don Kretschmann, Kretschmann Farm; Kim Seeley, Milky Way Farm Room 202 Much of Pennsylvania is impacted by deep well natural gas development or is on the radar screen of the industry. It’s daunting to understand the issues, much less oppose the process. Hear the personal experiences of three families involved with the issue over 10 years. At issue are the use of irreplaceable farmland, the environment, the character of our communities, energy policy, and MONEY. Since 2011, Carrie Hahn has been a full time activist, trying to educate her community, Amish neighbors, and local government, of the risks involved in unconventional gas drilling. Don, Becky and Maria Kretschmann- Beaver Co. organic vegetable and fruit growers of 40 years, have decided not to lease and have been involved in opposing the siting of a gas compressor station on an adjoining parcel. Don is a former township planning board member and supervisor, long advocating for sustainable development. Kim Seeley is a dairy farmer, from Troy, in North central Pennsylvania, where the gas drilling invasion originally began. The Seeley family owns Milky Way Farms, and have been direct marketing milk and meat at their farm store for 53 years. His family farm has been leased for drilling and currently has two pipelines crossing the farm.

Heat Stress in Dairy Cattle: Consequences & Abatement John Tyson & Robert Van Saun, Penn State Extension Room 203 Climate change is and will be impacting agricultural practices. Heat stress is a significant stressor for dairy cattle even in more northern climates and will become worse with global warming. This presentation will address

consequences of heat stress on dairy cattle health and production then address methods to minimize these negative impacts. John Tyson is a Regional Extension Agricultural Engineer with Penn State Extension. He has conducted educational programming in dairy housing, cow comfort, farmstead layout, feed storage design, manure handling, and agricultural ventilation. Dr. Robert Van Saun is a Professor and Extension Veterinarian with Penn State Extension. focusing on integration of nutrition, animal health, and productivity and emphasize the critical role of pregnancy nutrition on animal performance.

Growing Organic Grains for the Feed, Food, & Brewing Markets Mary-Howell & Klaas Martens, Lakeview Organic Grain Room 204 This workshop will cover the agronomics and economics of organic grain production, for the emerging food and brewing markets, as well as for the more established feed market. We will cover the basics of crop rotation, variety selection, soil health management, plus harvest, storage and marketing grain quality issues. Mary-Howell and Klaas Martens, with their oldest son Peter, farm about 1,600 acres of certified organic grain crops and processing vegetables in upstate New York. They also own and operate Lakeview Organic Grain, a feed and seed business serving the needs of organic livestock and grain farmers throughout the Northeast.

Raising Turkeys on Pasture for Profit in All Seasons Mike Badger, APPPA & Eli Reiff, Poultry Man LLC Room 205 The workshop will focus on raising turkeys on pasture, including brooding, feeding, pasture management, and processing. An emphasis will be placed on creating value-added cuts/products for year around sales. For Mike Badger’s bio, refer to page 17. For Eli Reiff ’s bio, refer to page 17.

Accessing New & Existing Wholesale Markets for Fruits & Vegetables Rob Amsterdam, Feeding America Room 206 The session will provide an overview of selling produce into wholesale markets. It will cover basics such as terminology, various standards, operating procedures and infrastructure requirements. Most importantly it will include tips on how to seek out and identify new or alternative wholesale markets as well as how to present yourself and your operation when prospecting a new customer.

Rob Amsterdam has spent the past 30 years working in all aspects of the produce industry. His wholesale sales experience ranges from working with individual Pennsylvania growers to imports, exports and working for a distributor in the Philadelphia Wholesale Produce Market. He currently works for Feeding America, a national network of 200 food banks, as a Regional Fresh Produce Sourcer where he applies his experience to finding excess fresh produce for member food banks.

High Tunnel Young Ginger Production in a Temperate Climate India & Bill Cox, Casselmonte Farm Room 207 A scaled back version of the Thursday workshop, this presentation shares the opportunities and challenges of growing and marketing young ginger. The discussion will cover production methods from seed to harvest and, marketing from market segmentation to competing against cheap imported mature ginger. India & Bill Cox are the labor force and owners of Casselmonte Farm LLC. Casselmonte is a USDA Certified Organic vegetable and berry farm located in central Virginia. The farm is starting its eighth year and planning for its fifth ginger crop. The 2016 ginger crop will consist of three varieties with a total expected yield of 1500 - 1800 lbs.

Food Forest Parks in the City Lincoln Smith, Forested Room 208 Urban and suburban food forest parks provide fresh food and foraging for local people, especially kids. Lincoln will share from his experience working with city governments to design, organize and plant public food forests. Lincoln Smith runs Forested, a 10-acre forest garden research site in Bowie, MD. He helps people in the eastern US create forest gardens through consultation and training. He is working on making and marketing acorn foods.

How to Improve Disease & Pest Resistance by Balancing Your Soils Joel Simmons, EarthWorks Natural Organic Products Senate Suite Fermented vegetables are delicious, nutritious, an effective strategy for preservation, and an excellent way to add value to farm crops. This class will cover basic techniques for fermenting vegetables as well as troubleshooting, safety, and regulatory issues for small producers. Joel Simmons, long time business partner of Jerry Brunetti, will provide information on how best to balance the soil chemically physically and most importantly biologically. A focus will be placed on regenerating carbon in the soil root zone, soil re-mineralization and biological proliferation.

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1:15–2:35PM WORKSHOPS Regenerative Soil Management Through Soil Balancing & Carbon-Based Fertility Joel Simmons, EarthWorks Natural Organic Products Presidents 1 The most efficient way to regenerate soils is to grow extraordinarily healthy crops. Learn how to manage plant nutrition and soil biology to rapidly regenerate degraded soils. For Joel Simmons bio, refer to page 22.

The 10-Acre Forest Garden Lincoln Smith, Forested Presidents 2 Forest gardens produce food and supplies from thriving ecosystems. Learn how to create a layered, polycultural food forest. We’ll discuss forest garden methods, some of the great plants you can grow, and how to take care of them. Learn from Lincoln’s 10 years of forest garden successes and learning experiences. For Lincoln Smith’s bio, refer to page 22.

Building a Farm Budget from Scratch Using Excel Rebecca Frimmer & Ted LeBow, Kitchen Table Consultants Presidents 3 We will start learning about the ten basic things you need to know about Excel. Next, we’ll look at spreadsheet layout, and how to build a highly functional, flexible spreadsheet tool that is reusable. Finally, we’ll use that tool to actually build a budget live, from a blank Excel spreadsheet. Rebecca Frimmer has been living and loving small business development since 1997, and having been a business owner herself, serves as Entrepreneur-in-Residence to Kitchen Table Consultants. Rebecca has helped dozens of businesses create their budget from scratch, and will help you find the right lens through which to view your business dreams as numbers. Ted bought his first tractor, signed his first loan, and started waking up in the middle of the night worrying about the rain ruining his hay crop. Since then, he’s spent his life learning, and helping others learn from his experiences. He’s run eight companies from $1MM to $50MM in annual sales, five of which he owned all or part of. Now, he runs his own consulting practice focusing on small businesses.

How Climate, Microclimate, & Globalization Affect Fruit Pest & Disease Management Kathy Demchak & Kari Peter, Penn State University

Presidents 4 While climate change affects environmental variation, which in turn affects which pests are present, so do production practices and trade activities. This talk looks at all of these factors and their effects on the presence of various diseases, insects, and mites on fruit crops. Kathy Demchak has been responsible for the statewide extension and research program on berry crops at Penn State since 1999. Her research has been focused on production modifications that lengthen the growing season, such as use of high tunnels, low tunnels, and row covers. Dr. Kari Peter is an Assistant Professor in the Department of Plant Pathology and Environmental Microbiology at Penn State University. Her tree fruit pathology research projects on pome and stone fruit follow a holistic approach and include management strategies for bacterial diseases, identifying emerging pre- and postharvest fungal fruit rot pathogens, and evaluating fungicide and antibiotic resistance.

Veal: No Longer An Ugly Meat Sandra Kay Miller, Painted Hand Farm Room 104 It’s time to break the the myth that veal is an inhumane by-product of the industrial dairy industry. Sandra Kay Miller has been raising and marketing dairy and beef calves for ten years at farmers markets and to leading chefs for tens years. She believes that humanely raised veal is not only sustainable, but profitable. Whether you are a new and beginning farm or a dairy looking to increase your bottom line, Sandra will take you through the entire process of raising, processing and marketing calves for veal. Sandra Kay Miller has been a livestock producer for 30 years. Currently, she raises and markets pasture-raised meats through a metropolitan farmers markets, a local buyers club and to award-winning restaurants. She is a Lifetime Member and a former board member of PASA.

Lavender Farming: Planting, Harvesting, Distilling & Propagation Troy Jochems, Hope Hill Lavender Room 105 Program will cover the planting (soil types), how the lavender is harvested and timing of harvest depending on use. How steam distillation works and propagating and green housing lavender. Troy Jochems with his wife Wendy own and operate Hope Hill Lavender Farm in the heart of Schuylkill County, PA since 2011. They maintain and grow multiple cultivars of lavender on their farm, propagating approximately 6,000 plants a year, which is harvested and distilled on the property. They use their lavender essential oil to make their products which they sell on there farm, multiple farmers market and retail locations.

A Practical Guide to Farmers Market Management Nony Dutton & Nikki Warner, FRESHFARM Markets Room 106 Learn best practices for day-to-day operations, rules and regulations that work, tips for conflict resolution, community outreach and more. Workshop ends with open discussion so we can share ideas, resources and strategies. Existing and aspiring Market Managers will benefit most from this workshop but farmer and producer participation is welcome! Nikki Warner is the Deputy Director of Marketing at FRESHFARM Markets. She has been managing markets since 2012 and currently helps run the Dupont Circle FRESHFARM Market, DC’s largest producer only market each Sunday, all year-round. Nony Dutton got his start as bread salesperson at markets for a Baltimore-based bakery. Nony now spends his time as Deputy Director of Markets for FRESHFARM Markets, a nonprofit that operates 12 producer-only farmers markets.

Trowel & Error: The Good, Bad, & Ugly of Green Remodeling Nick Leone Room 107 Using our frame-up renovation project as a backdrop, I’ll talk about some of the options and decisions involved in a green remodeling project from the use of natural materials to the selection of more conventional materials and methods, as well as some of the challenges and rewards. Nick Leone is an engineer who has dabbled in Natural Building for the last 15 years - teaching or assisting in workshops on straw bale construction and natural plasters. Last year he and his wife completed renovation of a century farm house from the frame up using as many natural building techniques as they could and researching all material and method decisions with an eye to making the most environmentally sound choices that they could.

Growing Organic Potatoes to Fill the Wholesale Market Gap Amanda Birk, PA Certified Organic & John Good, Quiet Creek Farm CSA Room 108 This session will cover the basics of certified organic potato production. The discussion will cover all aspects of organic potato production including: planting, cultivation, pest and disease management, harvest, and irrigation. Quiet Creek Farm CSA is a 275 member mixed vegetable CSA farm that devotes 1 acre of production to potatoes yielding 10-20,000 pounds per year. We will discuss the successes and challenges we have had growing potatoes at this scale. Amanda Birk bio not provided.

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John and Aimee Good own and operate Quiet Creek Farm CSA. The Goods grow ten acres of certified organic produce for a CSA community of 275 members on land leased at the Rodale Institute in Kutztown, PA. The Goods plant around 1,600 pounds of potatoes annually, (roughly 1 acre of production), with a yield of nearly 20,000 pounds in 2015.

Putting Organic Research Results into Practice Diana Jerkins, Organic Farming Research Foundation Room 109 There is a growing body of organic research that is available to farmers. Learn how you can find out current research topics and results that you can use. In this session, we’ll highlight results on production practices, breeding, and economic trends from $82,000 million in USDA-funding and $3 million in OFRF–funded research from the past decade. Participants will learn who funds major organic research and where funds have been spent. We’ll also have an interactive discussion to gather input about future organic research needs. Dr. Diana Jerkins is the Research Director for Organic Farming Research Foundation and previously a National Program Leader with USDA/NIFA. In these positions, she has oversight of funding for research, education, and extension projects. She is a vegetable farmer and has international experience in sustainable and organic agriculture as a teacher and researcher.

On-Campus Gardens & Farms Ashlie Delshad, West Chester University; Julie Meyer, Penn State University Schuylkill; Natalie Siedhof, Susquehanna University; Allen Matthews, Chatham University Room 202 In this panel discussion representatives of successful campus farms talk about the ways that members of the on- and off-campus community have worked together to produce food, to understand food systems and sustainability, and to build community. Ashlie Delshad is an assistant professor in the Department of Political Science at West Chester University. Key among her efforts to increase sustainability at the university is the establishment of a garden. Julie Meyer is the chair of the Sustainability Program at Penn State Schuylkill called EPICS (Envision, Plan, Implement, Change, and Sustain). The Community Garden is a program developed out of the vision from EPICS and has completed a first successful year installing and gardening. Natalie Siedhof is the AmeriCorps*VISTA member serving at Susquehanna University for the 2015/2016 term. Her role at the university is continue to build the capacity of the SU Campus Garden and to leverage student and community resources in order to enhance local programs that work to alleviate food insecurity in the Selinsgrove area. Allen Matthews is Director of Sustainable Agriculture at Chatham University’s Falk School of Sustainability. With more than 25 years of experience in sustainable agri-

culture, he has been teaching other farmers, students, nonprofits, and businesses about sustainable practices.

Formal Apprenticeship: A Career Pathway for Beginning Dairy Farmers Joe Tomandl, Dairy Grazing Apprenticeship & Franklin Egan, PASA Room 203 Farming is a profession—it’s time for professional training. Dairy Grazing Apprenticeship (DGA) is an innovative National Apprenticeship registered with the U.S. Department of Labor that trains new dairy farmers in managed grazing dairy production. The program consists of 4,000 hours over two years, combining on-farm training with related coursework. Come learn about this exciting program that could change the way farmers are educated and open the doors to a new generation of sustainable producers. Joe Tomandl, along his wife Christy and their three children own and operate a grass-based dairy in north central Wisconsin. The current farm consists of 170 milking cows and young stock of 320 acres of pasture. Joe is the Executive Director of the Dairy Grazing Apprenticeship.

Going with the Dough: Building a Value-Added Business on Locally Grown Grains Amy Halloran, Author of The New Bread Basket & Stefan Senders, Wide Awake Bakery Room 204 Want to start a bakery? Want to grow grains and find someone to buy them? Looking to start a value-added business but aren’t sure how to start? We’ll take a close look at the Wide Awake Bakery—how it came to be, how it operates, what challenges it faces—and use it to explore the pleasures and anxieties of building a business on local grains. This presentation is aimed at 1) farmers interested in growing and marketing grains; 2) anyone interested in setting up a value-added business; and 3) professional and aspiring bakers. Stefan Senders runs the Wide Awake Bakery outside Ithaca NY. The bakery works in partnership with Oechsner Farms and Farmer Ground Flour, and uses primarily wheat and grains grown a few miles from the bakery. The bakery is a mix of old-school: local grains, wood-fire and long-fermentation; and new-school: sales are managed on-line with a Community Supported Bakery model. Amy Halloran bio not provided.

Reach Better Markets for Your Meat, & Still Have Time to Farm Alex Dimin & Daniel Honig, Happy Valley Meat Co Room 205

This workshop will outline the Happy Valley Meat Company model and its implications for farmer partners. Specifically, the speakers will go over how farmers can command a premium and a secure price by going outside the conventional sale barn model. Alex Dimin, Co-Founder of Happy Valley Meat Company, ran operations for Sea to Table, a sustainable seafood company for three years, learning the ins and outs of third party logistics and maintaining customer relations before venturing out into the meat world as an apprentice in a NYC butcher shop. Dan Honig is a Co-Founder of Happy Valley Meat Company, a wholesale distributor that connects farmers with chefs around the northeast. Prior to starting HVMC, Dan ran sales and operations for Heritage Foods USA, a pork distributor based in Brooklyn, NY. Dan serves as a translator between chefs and farmers, allowing them to profit by speaking the same language.

The Art & Science of Composting: A Biodynamic Approach Bruno Follador, The Nature Institute Room 206 In this workshop, we will cover the practical, technical and theoretical details of biodynamic composting. In addition, we will explore how we can develop a qualitative understanding of the dynamic processes in the compost pile, and consider the significance of compost in the whole farm organism and individuality. For Bruno Follador’s bio, refer to page 17.

Advanced Seed Saving: Biennialism & Pollination Control Will Bonsall, Scatterseed Project Room 207 Moving beyond beans and tomatoes, being able to overwinter your first-year plants of cabbage, leeks, carrots, etc. and keep your corn and squash seed pure will make you less dependent on the seed industry, while opening a door to exciting new varieties. For Will Bonsall’s bio, refer to page 16.

Growing for Food Pantries: Pittsburgh Area Experiences Alyssa Crawford, North Hills Community Outreach & Patricia Eagon, Veg2Table/South Hills Interfaith Ministries Room 208 To provide their food pantry clients with fresh, healthy choices, two suburban organizations have created successful garden programs. Both use organic and sustainable practices and volunteers, yet each program is unique in structure, crops, and recipients. Successes, challenges, and goals will be reviewed, with time for attendee input and discussion.

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Alyssa Crawford has spent four years in Pittsburgh practicing organic urban agriculture. She now works as the Garden and Youth Coordinator for North Hills Community Outreach, where she manages a half-acre food pantry garden that provided over 4,000 pounds of fresh produce to nearly 1,500 families in the North Hills of Pittsburgh over the course of the last season. Patricia Eagon, PhD, is volunteer co-coordinator of the Veg2Table garden program at South Hills Interfaith Ministries (SHIM). She is Associate Professor at Pitt’s Medical School. She works with head coordinator, Becky Henninger, master gardener (Phipps), and co-coordinator and experienced gardener, Jim Stafford, to plan and implement vegetable production for SHIM.”

Grass for Heat: On-Farm Production of Biomass Grass Pellets Will Brandau, Wood Crest Farm Room 211 This session will share how Will Brandau planted his whole 150 acre farm with a biomass crop and, using a Rural Energy for America Program grant, acquired equipment to densify the material into fuel pellets. Learn about this potential for growing and processing fuel on the farm. Production of both pellets and briquette will be covered. Will was the focus of a SARE grant case study of Wood Crest farm titled On-Farm Production of Biomass Grass Pellets. Will Brandau has been growing and densifying warm season grass for heat for ten years in Wapwallopen, PA. He started the Grass Energy Cooperative to promote the use of grass as a fuel. Will is a Director for the Pocono RC&D Council and serves on the Alternate Fuel Committee.

Keynoter Q & A Laura Lengnick, Cultivating Resilience LLC Senate Suite Bring your questions to delve deeper into Laura Lengnick’s keynote presentation. This informal session allows for lots of interaction with the presenter. For Laura Lengnick’s bio, refer to page 10.

2:45–3:45PM DISCUSSION SESSIONS & FOCUS GROUPS DISCUSSION:

The Intersection of Race & Agriculture Room 104 Join other attendees to consider the intersection of race and farming, include farmers, farm workers, and consumers.

DISCUSSION:

Leaving the Farm Room 105 Getting away for a week or a month can be challenging, but not impossible! Share strategies and tips for how to get away with peace of mind. Discussion can also include a long term plan for leaving the farm to the next generation.

DISCUSSION:

Much Ado About Poo: Manure Use & Produce Safety Room 108 This discussion group is designed to learn organic fruit and vegetable grower practices, challenges, and perceptions associated with manure and animal rotational grazing use and food safety. This information will be used for the development of an OREI research project to respond to the FSMA proposed rule that suggested wait times for manure application that directly conflicted with Organic Standards. Organic stakeholder input will be foundational for developing a relevant longterm research plan.

1LOCAL: Serving Up Local Food Accountability Room 109 The 1LOCAL Index is the result of PASA’s attempt to define “local” and deliver transparency in our food system. Learn how food businesses and farmers markets can use 1LOCAL to measure and communicate to customers their local food impact.

FOCUS GROUP:

Increasing Farmer Involvement in Local Government Room 204 This project is examining the barriers to active participation by farmers in local government in boroughs and townships. We seek input from across Pennsylvania’s agriculture sector to help us understand what factors can encourage farmers to become more active by seeking elected or appointed positions. The down-the-road outcome: local policies that are more sensitive to the needs of agriculture. Conducted by Tom Smith, Penn State Extension.

FOCUS GROUP:

This session is open to farmers who are interested in providing input on a questionnaire that will be used in an upcoming research project regarding the impact of Marcellus shale development on Pennsylvania’s farmers. Participants will do a trial run of the (written) questionnaire and provide feedback. Participants will receive a $20 gift card to Weis markets.

FOCUS GROUP:

Farmers’ Perspectives on Climate Change Room 206 The USDA Northeast Climate Hub is working with farmers and universities to develop tools and outreach programs to help farmers adapt to climate change. To make sure these efforts are useful and relevant, a focus group is being held to hear farmers’ perspectives on climate change, what they are doing to respond, and what kind of help they would like. Participation is limited to 8-12 farmers so if you are interested, please stop by the USDA Northeast Climate Hub table to sign up.

DISCUSSION:

Farming with a Family Room 207 There are unique challenges that come with raising kids on a farm. Join other farming families to share stories, discuss strategies, and share your best secrets to success. Discussion can also include the challenges of living, working, and running a business with family.

DISCUSSION:

Tech Tips for Farmers Room 208 From computers to smartphones, sometimes technology can be our friend. Join in on this session to learn what apps, programs, and devices are making your fellow farmers’ lives easier and share your own favorites.

DISCUSSION:

Urban Agriculture Senate Suite Do you want to farm in the city or join in on the conversation about how to produce food in our densest population areas? Come to this session to meet with other urban farmers and wannabees.

Informing Research on the Impact of Marcellus Shale Development on Pennsylvania’s Farmers Room 205

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4:10–5:30PM WORKSHOPS Plant-Based Eco Efficient Soil Building Will Bonsall, Scatterseed Project Presidents 1 Animal manure is not an ultimate source of fertility or all-important humus, but grass and forest residues like leaves and chipped brushwood are, if used right.

focuses on the perpetual production methods such as cardboard spawn expansion to reduce costs and flexibility associated with low tech and off the grid systems. Tradd Cotter is the head microbiologist, professional mycologist, and organic gardener who has been tissue culturing and collecting native fungi in the Southeast for commercial and research applications for over 23 years. In 1996 he founded Mushroom Mountain, which he owns and operates with his wife Olga and daughter, Heidi. Mushroom Mountain maintains over 200 species of native fungi for exploring environmental solutions to food, fuel, and mycoremediation efforts.

For Will Bonsall’s bio, refer to page 16.

Grazing & Permaculture Greg Judy, Green Pastures Farm Presidents 2 This talk will cover the practices used to mix grazing animals into a permaculture operation. Topics include planting trees, shrubs, managing existing trees, growing shiitake mushrooms in concert with grazing animals. To truly capture the full energy potential on your farm, we need a very diverse landscape. This is made up of food producing trees that add wildlife habitat, shelter for our animals, annual mast crops that can be harvested naturally as they fall on the ground. For Greg Judy’s bio, refer to page 21.

Raw Milk Kicks Box: Production from Grass to Glass Edwin Shank, The Family Cow Room 104 Raw Milk is unique as a “kicker of the box.” But first raw milk must be safe...even safer than other foods. In this class you’ll learn to produce, bottle and distribute raw milk that is lab-verified super safe every day. Plus we’ll teach you the moves of our guerilla marketing. Edwin Shank is the farmer, teacher, writer and founder of The Family Cow, a certified organic, pasture-based farm in Chambersburg PA. Edwin and his dedicated family and Family Cow Team specialize in growing raw milk, pastured poultry, grass-fed beef and other ‘healing foods’ for 50 plus rapidly-growing drop point tribes throughout PA.

Low & No-Tech Methods for HighYielding Mushroom Harvests Tradd Cotter, Mushroom Mountain LLC Room 105 Shiitake log cultivation has been around for thousands of years, and the same principles apply for hundreds of edible and medicinal mushrooms. This program will cover primarily the superfood Oyster Mushroom (Pleurotus spp) cultivation based around the concept of recycling agricultural farm waste, either purchased or produced on site. This class also

Optimizing Small Fruit Ecosystems for Biological Control Nicolas Ellis, Norden Agricultural LLC Room 106 How can a small fruit grower encourage the “good guys” to manage pests naturally and help bring in a quality crop? In this talk, which is for a general audience, we will learn about the different players in the biocontrol game and how management affects them. For Nicolas Ellis’ bio, refer to page 20.

Big City Life with Small Livestock Carrie Pavlik & Doug Placais, Stee City Grazers Room 107 Join Steel City Grazers, Pittsburgh’s only goat grazing landscaping company, for a discussion about urban livestock. Learn about the importance and pleasures, as well as the legal, logistical, and social challenges of raising poultry, bees, and small ruminants in a city.This beginner-level presentation is designed for individuals interested in supporting or keeping livestock in urban or suburban areas. Carrie Pavlik and Douglas Placais are an urban farmers in Pittsburgh, PA where they raise dairy goats, chickens, and bees. They also run a goat-powered landscaping company, Steel City Grazers.

Making Healthy Soils Through Regenerative Organic Agriculture Kris Nichols & Jeff Moyer, Rodale Institute Room 108 This session will explain why soil health is important, how soil biota produce healthy soil, what management practices impact soil health, and how to measure and monitor soil health. “Dr. Kris Nichols is the Chief Scientist at the Rodale Institute. She manages all research activities Including the 35-year old Farming Systems Trial. She holds Bachelor of Science degrees in Plant Biology and in Genetics and Cell Biology, a Master’s degree in Environmental Microbiology, and a Ph.D. in Soil Science. Through her work with agriculturalists, she has shown ways to improve economic and environmental sustainability by increasing the resiliency of

plant production in regenerative organic systems. Jeff Moyer is a world renowned authority in organic agriculture. His expertise includes organic crop production systems with a focus on weed management, cover crops, crop rotations, equipment modification and use, and facilities design. In 2011, he wrote Organic No-Till Farming, a publication that has become a resource for farmers throughout the world.”

GMO Updates & New Perspectives Bill Freese, Union of Concerned Scientists & David Mortensen, Penn State University Room 109 A lot is happening on the GMO front, come learn the latest — good, bad and ugly. We’ll cover the hazards of GM-associated pesticides to people, pollinators and monarchs; why GM crops do not conserve soil; GM food labeling efforts; the first FDA-approved GM animal; and prospective mergers among the biotech giants. Bill Freese is the science policy analyst at Center for Food Safety, a non-profit organization that supports sustainable agriculture and opposes harmful food production technologies. Bill has written and lectured extensively on the science, regulation and societal implications of agricultural biotechnology. Much of his recent work involves assessments of the impacts of GE crops and their associated pesticides on human health, the environment and agriculture. David Mortensen, Professor of Weed and Applied Plant Ecology at Penn State University, exercises his background in applied plant ecology and ecologically-based pest management to improve the sustainability of land resource management. He has a long-standing interest in making weedy plant management more sustainable through understanding how management tactics interact. Additionally, David serves on the PASA board of directors.

Campus, K-12, & Community Working Together to Create School Gardens Nadine Garner, Millersville University; Jennifer James, Swarthmore College; Mahsa Kazempour, Penn State University; Kerstin Martin, Allegheny College Room 202 Panelists will describe collaborations across higher education and K-12 to develop school gardens, explaining methods and resources for establishing educational programs for school gardens and planning for their longterm success. They will discuss ways students learn about food systems, good nutrition, and plant life, while building relationships within the community. Dr. Nadine Garner founded and maintains the Millersville University/Wheatland MS Partnership Garden in the School District of Lancaster and the ‘Ville-age Garden on the MU campus. Jennifer James is the Education Intern at the Scott Arboretum of Swarthmore College. She has long been involved in educating youth about food, farming and the land. Dr. Mahsa Kazempour’s teaching and scholarship focus on undergraduate students’ level of environmental literacy

WORKSHOPS

Saturday

and sense of social responsibility and changes in these constructs after enrolling in her service-learning environmental science course. She and her students were part of the collaborative school garden redevelopment project beginning in spring 2014. Kerstin Martin manages the campus production garden at Allegheny College. She is also the Director of the Community Wellness Initiative in Meadville, PA, which includes a hybrid community/school garden.

Understanding & Working with a Biodynamic Planting Calendar Sherry Wildfeuer, Camphill Village Kimberton Hills Room 203 Introduction to basic astronomy. The history and context of biodynamic planting calendars, and a practical explanation of how to work with the charts in the Stella Natura Calendar. No previous knowledge of the subject needed. Sherry Wildfeuer gardened biodynamically in New York, Switzerland, England, California and Pennsylvania. Since 1973 she has been a co-worker in Camphill Village Kimberton Hills, and since 1978 she has been editing the Stella Natura planting calendar.

Growing & Marketing Small Grains for the Emerging Local Malting Industry Adam Seitz, Penns Mault Room 204 This session will review opportunities for growing several small grains for emerging local malt houses. The focus will be on 2-row and 6-row winter and spring malting barley production. Discussions will also cover grain quality parameters specific to the malting industry and other marketing considerations. This session is geared for small grain farmers or those interested in grain production, as well as aspiring maltsters. Adam Seitz operates Penns Mault, a micro-malt house located in Central PA. He works with farmers throughout Pennsylvania to grow malting barley and other small grains to be malted for keystone state brewers.

Single-Horse Farming Leroy Keim, One Horse Machinery Co Room 205 This session will discuss why one horse, type of horse, harnessing, stabling, equipment, feeding, and work one can expect to accomplish with a single horse. It will also take a broad look at antique and modern machinery to use with a single horse. Leroy Keim was born into a horse drawn family in the middle of Ohio. For the last ten years, he has raised produce for himself and at a nonprofit home for at-risk young people. He has always worked draft horses in certain aspects of

his operations, and traded in horse-drawn equipment, with a special interest in one horse work. He is presently manufacturing a tool frame to be used primarily with one horse.

Debunking Humates Lawrence Mayhew, EAM Consulting Room 206 Humic substances are the dark colored natural end-products of soil microbiological and plant root activity; humus. They are the highly stable extremely complex carbons responsible for balancing and buffering high fertility soils. Commercially available humic products can be effective soil inputs, increasing the bioavailability of plant nutrients and supporting soil microbial communities. However, there is some confusion in the marketplace as to what they are, how they work, and how to determine their quality. Lawrence Mayher is an independent humic products consultant working primarily with industry. He serves as a Technical Adviser and Science Committee Chair for the Humic Product Trade Association.

Growing & Handling Onions & Winter Squash for Storage Andrew Mefferd, Growing for Market Magazine Room 207 This session will focus on how to get onions and winter squash to store for as long as possible. The workshop will cover everything from pre-season variety selection to growing, harvest, handling, and ideal storage conditions to maintain high quality and maximize storage life. This is a general presentation for any experience level of grower who may be considering extended storage of these crops. After working on his own and others’ farms for the last 15 years, Andrew Mefferd understands the importance of good preparation in order to make storage crops like onions and winter squash last. After moving the farm to Maine, Andrew worked on a number of crops including onions and winter squash, and worked for Johnny’s Selected Seeds for seven years. Beginning in January 2016, Andrew is the editor of Growing for Market Magazine.

Production Planning for Food Hubs & Farms Amy McCann, Local Food Marketplace LLC; Karlin Lambarto, Penns Corner Farm Alliance; Melanie Rosenberger, Friends & Farmers Cooperative; Nathan Holmes, Three Rivers Grown

research indicates that balancing supply and demand is their single greatest challenge. A lack of stability is often to blame when farmers and distributors lose sales opportunities. This session will cover how to combat this problem using production (or crop) planning to match supply to demand and improve efficiency. Amy McCann co-founded Local Food Marketplace in 2009 to help level the playing field for local, sustainable food. Local Food Marketplace is the perfect blend of her two passions – local food and technology. As CEO, Amy focuses on bringing business best practices and innovative solutions to local food Including introducing the first and only white label mobile app and the first commercial production planning technology for food hubs. Karlin Lamberto works for Penn’s Corner Farm Alliance, a farmer owned agricultural cooperative, where she does marketing and distribution. Karlin has also lead efforts to create a value added product line for the cooperative and to develop a system of crop planning to meet the demand of their customers. As the Market Manager for the growing Online Market for the Friends & Farmers Co-op located in State College PA, Melanie Rosenberger deals with securing local produce for the market on a very regular basis. As the Online Market grows, Melanie is actively working with local producers to ensure that they can meet the demands for quality local produce. For the past ten years Nathan Holmes has been working to help small farms get their products to market. His latest project is Three Rivers Grown, a food distribution company centered on the needs of farmers but also makes it easier for grocery stores and institutions to buy local food.

Neonicotinoids: Fact & Fiction Maggie Douglas & John Tooker, Penn State University Senate Suite Neonicotinoids are the most prevalent insecticides in the world and their use is generating increasing controversy. This workshop will give a guided tour of current evidence on their costs and benefits to farmers and the environment Including their effects on beneficial insects such as predators and pollinators. As a Ph.D. candidate at the at the Pennsylvania State University, Maggie Douglas explores several facets of neonicotinoid seed treatments, including their contribution to changing insecticide use patterns, their fate in farm ecosystems, and their influence on beneficial insects that eat crop pests. Dr. John Tooker is an associate professor of insect ecology and extension specialist in the Department of Entomology at The Pennsylvania State University. His research group studies relationships among plants, invertebrate herbivores, and natural enemies to understand factors that regulate populations of herbivorous insects and slugs.

Room 208 Despite rising interest in supporting local food, too many farmers experience difficulties in trying to guess at what people will buy, and food hubs sell only what they can get their hands on come harvest time. Food Hub

SPEAKERS

Contact List

Richard Alley

Will Bonsall

India & Bill Cox

Dan Dostie

Shelby Fleischer

Penn State University rba6@psu.edu 517 Deike Building University Park, PA 16802

Scatterseed Project 39 Bailey Rd. Industry, ME 04938-4321

CASSELMONTE FARM LLC casselmontefarm@gmail.com 1405 Giles Bridge Rd Powhatan, VA 23139 Casselmontefarm.com

USDA Northeast Climate Change Hub daniel.dostie@pa.usda.gov 717-237-2256 359 East Park Drive Harrisburg, PA 17111 climatehubs.oce.usda.gov/ northeast

Penn State Department of Entomology sjf4@psu.edu 814-863-7788 501 ASI Building, Department of Entomolgy University Park, PA 16802 ento.psu.edu/directory/sjf4

Maggie Douglas

Peggy Fogarty

Penn State University mrd276@psu.edu 101 Merkle Building University Park, PA 16802

Keystone Development Center peggy@kdc.coop 717-792-2163 108F. N. Reading Road, Suite 200 Ephrata, PA 17522 kdc.coop

Preston Boop Rob Amsterdam Feeding America rob@apeproduce.com 717-691-3531 22 W. Marble St. Mechanicsburg, PA 17055

Briar Patch Organic Farms pboop@unionco.org 570-412-7048 583 Cannon Road Mifflinburg, PA 17844

Will Brandau Jay Armour Four Winds Farm jarmour@bestweb.net 845-399-0788 158 Marabac Rd Gardiner, NY 12525 bestweb.net/~fourwind

Wood Crest Farm / Pocono Northeast RC&DC woodcrestfarm@yahoo.com 570-379-2971 31 Smith Mountain Road Wapwallopen, PA 18660 pnercd.org

David Asher

William Brauchle

The Black Sheep School of Cheesemaking PO Box 412 Ganges Saltspring Island, BC V8K 1R7 / Canada theblacksheepschool.com

Wegmans Food Markets 3900 Tilghman Street Allentown, PA 18104

Mike Badger APPPA / Badgerâ&#x20AC;&#x2122;s Millside Farm 16 Pine Run Road Hughesville, PA 17737 apppa.org / millsidefarm.com

Ron Barchet Victory Brewing Company 420 Acorn Lane Downingtown, PA 19335 victorybeer.com

Adam Bartles Victory Brewing Company 420 Acorn Lane Downingtown, PA 19335 victorybeer.com

George Brittenburg Taproot Farm taprootfarm@gmail.com 66 Kemmerer Rd. Shoemakersville, PA 19555 taprootfarmcsa.com

Mike Brownback Spiral Path Farm 538 Spiral Path Lane Loysville, PA 17047 spiralpathfarm.com

Laughing Oak Farm alchemy@penn.com 814-952-6821 807 Filtering Plant Road Punxsutawney, PA 15767

Anthony Buda USDA-ARS Anthony.Buda@ars.usda.gov 3702 Curtin Road University Park, PA 16802 ars.usda.gov

USDA-ARS michel.cavigelli@ars.usda.gov 301-504-8327 10300 Baltimore Ave Beltsville, MD 20705

Allison Chatrchyan Amanda Birk PA Certified Organic amanda@paorganic.org 814-422-0251 106 School St, Suite 201 Spring Mills, PA 16875 paorganic.org

Cornell University 607-254-8808 Rice Hall, Cornell University Ithaca, NY 14850 climateinstitute.cals.cornell.edu

Tradd Cotter

Grass Roots 570-837-3527 932 Walnut Acres Road Middleburg, PA 17842

Mushroom Mountain LLC sporeprints@gmail.com 864-855-2469 200 Finley Road Easley, SC 29642 mushroommountain.com

Steve Bogash

Bill Covaleski

Penn State Extension 717-240-6500 310 Allen Rd, Suite 601 Carlisle, PA 17013 extension.psu.edu

Victory Brewing Company 420 Acorn Lane Downingtown, PA 19335 victorybeer.com

Monique Blais

North Hills Community Outreach aacrawford@nhco.org 412-307-0069 x 3311 100 S Jackson Ave, 2 South Pittsburgh, PA 15202 nhco.org

Jim Crawford New Morning Farm jim@newmorningfarm.net 814-599-2777 22263 Anderson Hollow Rd. Hustontown, PA 17229 newmorningfarm.net

Patty Dunn Penn State University pad7@psu.edu 814-863-1983 Animal Diagnostic Lab 100 Wiley Lane University Park, PA 16802

Dr. Thomas H. Culhane Solar CITIES, Inc. info@solarcities.eu Solar CITIES, 973 Font Rd Glenmoore, PA 19343 solarcities.eu

FRESHFARM Markets nonydutton@gmail.com 945 G St NW Washington DC 20001 ffm.org

Art DeGaetano Northeast Regional Climate Center atd2@cornell.edu 1119 Bradfield Hall Ithaca, NY 14853 nrcc.cornell.edu

Bruno Follador The Nature Institute 518-672-0116 20 May Hill Road Ghent, NY 12075 natureinstitute.org

Nony Dutton

Patricia Eagon Veg2Table Program, South Hills Interfaith Ministries pkeagon@gmail.com 5301 Park Avenue Bethel Park, PA 15102 shim-center.org

Ashlie Delshad

Michel Cavigelli Susan Beal

Alyssa Crawford

West Chester University adelshad@wcupa.edu 50 University Ave., Ruby Jones Hall Room 206 West Chester, PA 19383 wcupa.edu

Franklin Egan

Kathleen Demchak

Nicolas Ellis

Penn State University efz@psu.edu 814-863-2303 102 Tyson Bldg. University Park, PA 16802

Norden Agricultural LLC nhellis2008@gmail.com York Springs, PA

PASA 814-349-9856 PO Box 419 Millheim, PA 16854 pasafarming.org

Aaron Englander

Bill Freese Center for Food Safety bfreese@centerforfoodsafety.org 660 Pennsylvania Ave., SE, Suite 302 Washington DC 20003 centerforfoodsafety.org

Rebecca Frimmer Kitchen Table Consultants rebecca@kitchentableconsultants.com 703-593-5420 112 Righters Ferry Rd Bala Cynwyd, PA 19004 kitchentableconsultants.com

Stefan Gailans Practical Farmers of Iowa stefan@practicalfarmers.org 600 5th Street, #100 Ames, IA 50010 practicalfarmers.org

Adrian Galbraith-Paul Heritage Farm agp613@gmail.com 529 Heath Road Merion, PA 19066 heritagefarmphiladelphia.org

Happy Valley Meat Co. alex@happyvalleymeat.com 275 Park Ave Brooklyn, NY 11205 happyvalleymeat.com

Erickson Fields Preserve, Maine Coast Heritage Trust aenglander@mcht.org 207-230-9031 70 Russell Ave Rockport, ME 04856 mcht.org

Peter Dixon

Orner Family

Parish Hill Creamery/Dairy Foods Consulting peterhicksdixon@gmail.com 802-387-4041 131 West Parish Rd. Westminster West, VT 05346 dairyfoodsconsulting.com

Quiet Creek Herb Farm & School of Country Living quietcreek@windstream.net 814-849-9662 93 Quiet Creek Lane Brookville, PA 15825 quietcreekherbfarm.org

Vail Dixon

Mary Ellen Finger

Matthew Grieshop

Simple Soil Solutions & ABC Beef SImpleSoilSolutions@gmail.com (434) 983-8000 2370 Buffalo Station Drive Gladstone, VA 24553 SimpleSoilSolutions.com

Horsemen Trail Farm Horsementrail@gmail.com 917-468-5046 3 Horsemen Trail Cold Spring, NY 10516

Michigan State University 517-432-8034 578 Wilson Rd 205 CIPS East Lansing, MI 48824 opm.msu.edu

Alexander Dimin

Nadine Garner Millersville University 717-871-7272 401 S. President Ave. Lancaster, PA 17603

John Good Quiet Creek Farm CSA farmers@quietcreekfarmcsa.com 4272 South 5th St. Emmaus, PA 18049 quietcreekfarmcsa.com

SPEAKERS

Contact List

Beth Gugino

Simon Huntley

Jim Koan

Ryan Maher

Julie Meyer

Penn State University bkgugino@psu.edu 814-865-7328 219 Buckhout Lab University Park, PA 16802 plantpath.psu.edu/directory/bmk 120

Small Farm Central simon@smallfarmcentral.com 4125673864 6560 Lilac Street Pittsburgh, PA 15217 smallfarmcentral.com

AlMar Orchards 1431 Duffield Road Flushing, MI 48433 almarorchards.com

Cornell Small Farms Program rmm325@cornell.edu Cornell University — Hort Section, 134A Plant Science Ithaca, NY 14853 smallfarms.cornell.edu

Penn State Schuylkill Community Garden jmm49@psu.edu 570-385-6054 200 University Dr Schuylkill Haven, PA 17972 sl.psu.edu/

Jennifer James Carrie Hahn Stone Soup Farm pencil@centurylink.net 412-337-1671 994 Indian Run Rd Volant, PA 161516

Scott Arboretum of Swarthmore College jjames2@swarthmore.edu 500 College Avenue Swarthmore, PA 19081

Penn State Extension 814-863-1019 116 ASI Building University Park, PA 16802

Organic Farming Research Foundation Diana@ofrf.org PO Box 440 Santa Cruz, CA 95061 ofrf.org

Amy Halloran Author, The New Bread Basket halloran15@gmail.com 221 Tenth Street Troy, NY 12180 amyhalloran.net

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

Sophia Kruszewski Diana Jerkins

Marvin Hall

Don Kretschmann

National Sustainable Agriculture Coalition sophia@sustainableagriculture. net 202-547-5754 110 Maryland Ave NE, Ste 209 Washington DC 20003 sustainableagriculture.net

Troy Jochems Hope Hill Lavender Farm info@hopehilllavenderfarm.com 2375 Panther Valley Rd Pottsville, PA 17901 HopeHillLavenderFarm.com

Karlin Lamberto

Edward Johnstonbaugh

Theodore LeBow

Penn State Extension 214 Donohoe Road Greensburg, PA 15601 extension.org/pages/72595/ northeast-farm-energy-iqcurriculum

Kitchen Table Consultants ted@kitchentableconsultants. com 610-324-6973 112 Righters Ferry Rd. Bala Cynwyd, PA 19004 kitchentableconsultants.com

Penn’s Corner Farm Alliance 6400 Hamilton Avenue Pittsburgh, PA 15206 pennscorner.com

Clifford Hawbaker Hamilton Heights Dairy Farm hhdf@innrnet.net 717-263-9577 2300 Edenville Rd Chambersburg, PA 17202

Mike Hoffmann Cornell Institute for Climate Change & Agriculture 607-255-3132 Rice Hall, Cornell University Ithaca, NY 14850 climateinstitute.cals.cornell.edu

Greg Judy Green Pastures Farm 660-998-4025 21975 Devils Washboard Clark, MO 65243 greenpasturesfarm.net

Laura Lengnick

Sandor Katz

Chris Lent

Foundation for Fermentation Fervor, Inc. wildfermentation.com

National Center for Appropriate Technology 900 Rutter Ave. Suite 16 Forty-Fort, PA 18655 attra.ncat.org

Cultivating Resilience, LLC 828-423-6189 Asheville, NC 28805 cultivatingresilience.com

Nathan Holmes Three Rivers Grown nathan@threeriversgrown 412-729-2697 2401 Penn Ave Pittsburgh, PA 15222 Threeriversgrown.com

Tim Holmes Animal Welfare Approved info@animalwelfareapproved.org 202-546-5292 PO Box 6 Marion, VA 24354 animalwelfareapproved.org

Mahsa Kazempour Penn State Berks mkazempo@gmail.com P.O. Box 7009 Tulpehocken Rd. Gaige 236 Reading, PA 19610 berks.psu.edu/FacultyStaff/mKaz empour.htm

Happy Valley Meat Company meat@happyvalleymeat.com 732-241-2922 275 Park Ave #6N Brooklyn, NY 11205 happyvalleymeat.com

David Hughes Weatherwood Design, LLC dhughes@weatherwooddesign.co m 215-260-0566 Doylestown, PA 18902 weatherwooddesign.com

nickleone@zoominternet.net 330-318-0098 4445 County Line Rd. Hubbard, OH 44425

Matthew LeRoux Leroy Keim

Daniel Honig

Nick Leone

One Horse Machinery Co. onehorsemachinery@gmail.com 330-718-2884 692 Mt.Jackson Rd. New Castle, PA 16102

Cornell Coop. Ext. mnl28@cornell.edu 607-272-2292 615 Willow Ave. Ithaca, NY 14850 fingerlakesmeatproject.com

Fred Kirschenmann

Donald Lusk

Leopold Center for Sustainable Agriculture 515-294-5588 3703 Woodland St Ames, IA 50014 leopold.iastate.edu

Four Seasons Product donaldl@fsproduce.com 400 Wabash Rd Ephrata, PA 17522 fsproduce.com

Heather Manzo Penn State Extension hem12@psu.edu 412-482-3458 1435 Bedford Ave, Suite A Pittsburgh, PA 15219 extension.psu.edu/business/ farm

Klaas Martens Lakeview Organic Grain kandmhfarm@sprintmail.com 315-536-9879 Box 361 Penn Yan, NY 14527 lakevieworganicgrain.com

Joanna & Marc Michini Purely Farm’s Naturally PastureRaised Meats purelyfarm@gmail.com Ottsville, PA 18942

Brooks Miller North Mountain Pastures brooks@northmountainpastures.com 717-497-3496 201 Cold Storage Rd Newport, PA 17074 northmountainpastures.com

Sandra Kay Miller Mary-Howell Martens Lakeview Organic Grain mh@lakevieworganicgrain.com 315-531-1038 Box 361 Penn Yan, NY 14527 lakevieworganicgrain.com

Painted Hand Farm sandra@paintedhandfarm.com 717-860-9385 PO Box 256 Mt. Holly Springs, PA 17065 paintedhandfarm.com

Susan Miller Kerstin Martin Allegheny College kmartin@allegheny.edu 814-332-2787 520 N. Main Street- Box E Meadville, PA 16335

Birchrun Hills Farm sue@birchrunhillsfarm.com 2573 Horseshoe Trail Chester Springs, PA 19425 birchrunhillsfarm.com

Dave Mortensen Allen Matthews Eden Hall Farm- Chatham University amatthews1@chatham.edu 802-318-1041 116 Matthews Road Eighty-Four, PA 15330 matthewsfamilyfarm.com

Lawrence Mayhew EAM Consulting Route 3 Spring Green, WI 53588

Amy McCann Local Food Marketplace, LLC amy@localfoodmarketplace.com 541-579-3195 PO Box 1314 Eugene, OR 97440 localfoodmarketplace.com

Mac Mead Pfeiffer Center info@pfeiffercenter.org 845-425-0472 241 Hungry Hollow Rd. Chestnut Ridge, NY 10977 pfeiffercenter.org

Andrew Mefferd Growing for Market Magazine andrew@onedropfarm.com 300 Beckwith Rd. Cornville, ME 04976 growingformarket.com

dmortensen@psu.edu 814-865-1906 116 ASI Bldg, Room 422 University Park, PA 16802

Michael Moscarelli Partners of the Americas 1424 K Street NW, Suite 700 Washington DC 20005 partners.net

Hermann Moser Land Stewards 130 South 9th Street Quakertown, PA 18951 Land-Stewards.com

Brian Moyer Penn State Extension 610-391-9840 4184 Dorny Park Rd Allentown, PA 18104 extension.psu.edu/lehigh

Jeff Moyer Rodale Institute jeff.moyer@rodaleinstitute.org 610-683-1400 611 Siegfriedale Rd Kutztown, PA 19530 rodaleinstitute.org

SPEAKERS

Contact List

Kris Nichols

Anu Rangarajan

Roberta Severson

Carla Snyder

Gerald Welshans

Rodale Institute kristine.nichols@ rodaleinstitute.org 610-683-1444 611 Siegfriedale Road Kutztown, PA 19539 rodaleinstitute.org

Cornell Small Farms Program ar47@cornell.edu 607-255-1780 G13 Plant Science Building Ithaca, NY 14853 smallfarms.cornell.edu

Cornell University Cooperative Enterprise Program 607-255-1987 Cornell University, Warren Hall, 137 Reservoir Rd. Ithaca, NY 14853 cooperatives.dyson.cornell.edu/

Penn State Extension snyder.carla@psu.edu 717-334-6271 670 Old Harrisburg Rd Gettysburg, PA 17325 extension.psu.edu

Pennsylvania College of Technology gaw1@pct.edu 570-327-4768 One College Ave., DIF 153 Williamsport, PA 17701 business.pct.edu/nssc/

Eli Reiff Bryan Oâ&#x20AC;&#x2122;Hara Tobacco Road Farm 373 Tobacco St. Lebanon, CT 06249

Poultry Man LLC 922 Conley Road Mifflinburg, PA 17844

Holly Rippon-Butler Caroline & David Owens Owens Farm info@owensfarm.com 570-286-5309 2611 Mile Post Rd. Sunbury, PA 17801 owensfarm.com

National Young Farmers Coalition holly@youngfarmers.org 518-643-3564 ext. 207 P.O. Box 1074 Hudson, NY 12534 youngfarmers.org

Casey Rogers Carrie Pavlik Steel City Grazers info@steelcitygrazers.com 412-593-GOAT Pittsburgh, PA 15203 steelcitygrazers.com

The Fertrell Company casey@fertrell.com 800-347-1566 PO Box 265 Bainbridge, PA 17502 fertrell.com

Rick Pedersen

Melanie Rosenberger

Pedersen Farms pedersenfarms@gmail.com 315-781-0482 PO Box 176 Seneca Castle, NY 14547 pedersenfarms.com

Friends & Farmers Co-op 814-777-7386 275 S. Osmond St State College, PA 16801 friendsandfarmers.coop

Paul Salon Eva Pendleton Animal Diagnostic Lab, PSU eaw10@psu.edu 814-865-7858 Animal Diagnostic Lab, Wiley Ln University Park, PA 16802 vbs.psu.edu/adl

Kari Peter Penn State University kap22@psu.edu 290 University Drive Biglerville, PA 17307 extension.psu.edu/plants/ tree-fruit

USDA-NRCS paul.salon@ny.usda.gov 607-562-8404 3266 Rt 352 Corning, NY 14830

Rachel Fritz Schaal Parish Hill Creamery/Westminster Artisan Cheesemaking parishhillcreamery@gmail.com 802-324-4201 131 West Parish Road Westminster West, VT 05346 parishhillcreamery.com

Kim Seeley Douglas Placais Steel City Grazers info@steelcitygrazers.com 412-593-GOAT Pittsburgh, PA 15203 steelcitygrazers.com

Milky Way Farms milkyway1@frontiernet.net 570-772-1664 16867 Rt. 14 Troy, PA 16947 milkywayfarms.net

Kathy Puffer

Adam Seitz

Solar CITIES Inc. puffer.biogas@gmail.com 973 Font Road Glenmoore, PA 19343 solarcities.eu

Penns Mault adam@pennsmault.com 814-308-4600 PO Box 134 Spring Mills, PA 16875 pennsmault.com

Andrew Puglia The Common Market 387 Meadowbrook Road North Wales, PA 19454 commonmarketphila.org

Stefan Senders Wide Awake Bakery wideawakebakery@gmail.com 607-387-9970 4361 Buck Hill Rd. S. Trumansburg, NY 14886 wideawakebakery.com

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

Dickinson College Farm steimanm@dickinson.edu 717-713-0276 553 Park Dr Boiling Springs, PA 17007 blogs.dickinson.edu/farm

Natalie Siedhof Susquehanna University siedhof@susqu.edu 1858 Weber Way Selinsgrove, PA 17870 facebook.com/SusquehannaUniversity-Campus-Garden

Joel Simmons EarthWorks Natural Organic Products 610-250-9560 30 Morgan Hill Rd Easton, PA 18042 Soilfirst.com

Sherry Wildfeuer Camphill Village Kimberton Hills sherrywlf@verizon.net 610 935-0302 PO Box 1045 Kimberton, PA 19442 stellanatura.com

Elam Stoltzfus Narvon Natural Acres 211 Churchtown Road Narvon, PA 17555

Forrest Stricker Spring Creek Farms 610-678-7629 151 Hains Mill Road Wernersville, PA 19565 springcreekstrickerfarms.com

Joe Tomandl III Dairy Grazing Apprenticeship dga-national.org

Allen Williams Grass Fed Insights, LLC allenwilliams@joyce-farms.com 265 Lisa Lane Starkville, MS 39759 joyce-farms.com

Richard Wiswall Cate Farm catefarm@gmail.com 802-454-7157 135 Cate Farm Road Plainfield, VT 05667 catefarm.com

Joel Simmons EarthWorks Natural Organic Products 610-250-9560 30 Morgan Hill Rd Easton, PA 18042 soilfirst.com

Howard Skinner USDA-ARS howard.skinner@ars.usda.gov Building 3702 Curtin Road University Park, PA 16802 climatehubs.oce.usda.gov/ northeast

Brandon Smith USDA-NRCS Soil Health Division brandon.smith@nh.usda.gov 603-868-9931 x111 273 Locust Street, Suite 2C Dover, NH 03820 nrcs.usda.gov/wps/portal/nrcs/ main/national/soils/health

John Tooker Penn State 814-865-7082 Dept. of Entomology University Park, PA 16802 ento.psu.edu/directory/jft11

Lloyd Traven Peace Tree Farm lloyd@peacetreefarm.com 295 Park Drive W Kintnersville, PA 18930 peacetreefarm.com

John Tyson Penn State Extension jtyson@psu.edu 717-248-9618 152 East Market St; Suite 100 Lewistown, PA 17044 extension.psu.edu/animals/dairy

Robert Van Saun Lincoln Smith Forested 301-892-8000 3707 Enterprise Road Bowie, MD 20721 Forested.us

Pennsylvania State University 814-865-6995 115 Henning Building University Park, PA 16802 vbs.psu.edu/directory/rjv10

Jay Warmke Brian Snyder PASA brian@pasafarming.org 814-349-9856 PO Box 419 Millheim, PA 16854 pasafarming.org

Blue Rock Station 1190 Virginia Ridge Philo, OH 43771 bluerockstation.com

Nikki Warner FRESHFARM Markets nikki@ffm.org 945 G Street NW Washington DC 20001 ffm.org

Ryan Witmer Philly Foodworks ryan@phillyfoodworks.com 330-464-0289 2901 W. Hunting Park Ave. Philadelphia, PA 19129 phillyfoodworks.com

Paul Wolfe NSAC 202-547-1837 110 Marland Ave NE #209 Washington DC 20002 sustainableagriculture.net

SPONSORS & EXHIBITORS

Contact List

Delaware Valley University

Green Mountain Energy

McGeary Organics, Inc

PA Farm Link

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

3711 Market St., 10th Fl Philadelphia, PA 19104 267-295-0821 Greenmountain.com

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

2301 N. Cameron St., Rm 310 Harrisburg, PA 17110-9408 717-705-2121 pafarmlink.org

Earth Tools

Harvest Market 7417 Lancaster Pike Hockessin, DE 19707 302-234-6779 harvestmarketnaturalfoods.com

Mid Atlantic Highland Association

Peace Tree Farm, LLC

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

East End Food Co-op

Johnny’s Selected Seeds

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

955 Benton Ave. Winslow, ME 04901 800-854-2580 johnnyseeds.com

1910 Cochran Rd, One Manor Oak, Suite 405 Pittsburgh, PA 15220 412-463-7807 farmtotablepa.com

EnviroKure

Kimberton Whole Foods

5222 E. Comly St. Philadelphia, PA 19135 215-289-9800 envirokure.com

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

Animal Welfare Approved

Farm Credit

King’s Agriseeds

PO Box 6 Marion, VA 24354 717-412-1701 animalwelfareapproved.org

411 W. Roseville Road PO Box 7327 Lancaster, PA 17604 888-339-3334 mafc.com

60 N. Ronks Rd. Suite K Ronks, PA 17572 717-687-6224 kingsagriseeds.com

SPONSORS Agri-Dynamics Inc. 6572 S. Delaware Dr. 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

American HealthCare Group/Farm to Table

BCS America LLC 5001 N. Lagoon Ave. Portland, OR 97217 800-543-1040 bcsamerica.com

Blue Skies Farm 18797 Gravel Hill Rd. Georgetown, DE 19947 202-441-5907

Certified Naturally Grown 540 President St. 3rd Fl. Brooklyn, NY 11215 845-687-2058 naturallygrown.org

Chatham University — Falk School of Sustainability Woodland Rd. Pittsburgh, PA 15232 412-365-1386 falk.chatham.edu

Chesapeake Bay Foundation 1426 North 3rd St., Suite 220 Harrisburg, PA 17102 717-234-5550 cbf.org

Crystal-Lite Dairy Equipment 11190 County Rd. Middlebury, IN 46540 574-825-1228

Dairy Grazing Apprenticeship 7234 Gad Rd. Medford, WI 54451 715-560-0389 dga-national.org

Kitchen Table Consultants Farm Family Casualty Insurance Company PO Box 656 Albany, NY 12201 518-THE-FARM FarmFamily.com

FarmMatch 500 E. Jefferson St. #201 Viroqua, WI, 54665 608-807-5520 farmmatch.com

The Fertrell Company PO Box 265 Bainbridge, PA 17502 717-367-1366 fertrell.com

FRESHFARM Markets 945 G. St. NW Washington, DC 20001 202-362-8889 freshfarmmarkets.org

Friends of Farmworkers 699 Ranstead St. Philadelphia, PA 19106 215-733-0878 friendsfw.org

GMO FREE PA 889 Westover Rd. Newtown Square, PA 19073 952-484-8113 gmofreepa.org

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

112 Righters Ferry Rd. Bala Cynwyd, PA 19004 610-324-6973 kitchentableconsultants.com

Kult Kress LLC PO Box 485 New Holland, PA 17557 717-298-8030 kult-kress.com

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

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

Lancaster Ag Products 60 N. Ronks, Ronks, PA 17572 717-682-9222 LancasterAg.com

Local Food Marketplace PO Box 1314 Eugene, OR 97440 541-579-3195 localfoodmarketplace.com

635 Stagecoach Rd. W Lehighton, PA 18235 570-778-9771 mahighlandcattle.org

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

MSU Organic Farmer Training Program 3291 College Rd. Holt, MI 48842 517-230-7987 msuorganicfarm.org

Nature Safe Natural & Organic Fertilizers 251 O’Connor Ridge Blvd. Irving, TX 75038 800-252-4727 naturesafe.com

Northeast SARE 655 Spear St. Burlington, VT 05405 802-656-0471 nesare.org

Norwex-by Ann Schultz, Independent Consultant 5224 Kortwright Rd. Ashville, NY 14710 716-450-2029

The Organic Mechanics Soil Co. PO Box 272 Modena, PA 19358 610-380-4598 organicmechanicsoil.com

Penn State College of Agricultural Sciences 501 Ag Science Industries Building University Park, PA 16802 814-863-9922 agsci.psu.edu

Penn State Extension — Ag Business Team 335 Ag Administration Building University Park, PA 16802 814-865-2833

Penn State Press 820 N. University Dr., USB 1, Suite C University Park, PA 16802 814-865-1327 PSUPRESS.org

Pennsylvania Certified Organic 106 School St. Suite 201 Spring Mills, PA 16875 814-422-0251 paorganic.org

Pennsylvania College of Technology School of Business & Hospitality One College Ave. Williamsport, PA 17701 570-327-4505 pct.edu

Pennsylvania DCNR Bureau of Forestry 400 Market St. RCOSB Harrisburg, PA 17105

Organic Unlimited Inc 120 Liberty St. PO box 238 Atglen, PA 19130 610-593-2995 organicfeedmill.com

Pennsylvania Farmers Union

Organic Valley/ CROPP Cooperative

Poultry Man, LLC

One Organic Way La Farge, WI 54639 888-802-9297 organicvalley.coop & farmers.coop

Longwood Gardens PO Box 501 Kennett Square, PA 19348 610-733-4974 longwoodgardens.org

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

PA Department of Agriculture

PO Box 62024 Harrisburg, PA 17106 717-576-0794 pafarmersunion.org

922 Conley Rd. Mifflinburg, PA 17844 570-966-0769

Purple Mountain Organics 7120 Carroll Ave. Takoma Park, MD 20912 301-891-2488 purpletools.net

2301 North Cameron St. Harrisburg, PA 17110 717-787-3568

SPONSORS & EXHIBITORS Rimol Greenhouse Systems

SQM Organic

40 Londonderry Tpke Hooksett, NH 03106 603-629-9004 rimol.com

2727 Paces Ferry Rd. Bdlg. 2., Suite 1425 Atlanta, GA 30539 770-916-9423 allganic.net

Rodale Institute 611 Siegfriedale Rd. Kutztown, PA 19530 610-683-1400 rodaleinstitute.org

Seedway, LLC PO Box 250 Hall, NY 14463 585-526-6391 seedway.com

Sharondale Mushroom Farm PO Box 375 Keswick, VA 22947 434-296-3301 sharondalefarm.com

Sierra Club PA Chapter PO Box 606 Harrisburg, PA 17108 717-232-0101 pennsylvania.sierraclub.org

Simple Soil Solutions 2370 Buffalo Station Dr. Gladstone, VA 24553 434-547-3198 simplesoilsolutions.com

Small Valley Milling 1188 Mountain House Rd. Halifax, PA 17032 717-362-9850 smallvalleymilling.com

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

Contact List

USDA National Agricultural Statistics Service 1400 Independence Ave. SW, Rm. 5038 Washington, DC 20250 1-800-727-9540 NASS.USDA.GOV

Sterman Masser, Inc. 2 Fearnot Rd. PO Box 210 Sacramento, PA 17968 570-682-3709 stermanmasser.com

USDA-Northeast Climate Hub Bldg 3702 Curtin Rd. University Park, PA 16802 814-863-8758

Sweet Farm Sauerkraut

Vitalis Organic Seeds

11301 Renner Rd. Woodsboro, MD 21798 240-397-0484 thesweetfarm.com

7 Harris Place Salinas, CA 93901 1-855-800-ENZA (3692) vitalisorganic.com

EXHIBITORS AgrAbility for Pennsylvanians 201 Ferguson Bldg. University Park, PA 16802 814-867-5288 AgraAbility.org

7 Union St. Freeville, NY 13068 717-381-5398 EcoJarz.com

PO Box 427 Millheim, PA 16854 512-576-4831 ecovents.wordpress.com

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

The Food Trust

TA Seeds

Wild for Salmon

39 Seeds Ln. Jersey Shore, PA 17740 570-753-5503 taseeds.com

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

National Center for Appropriate Technology (NCAT)

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

EcoVents

EcoJarz

One Penn Center, Suite 900, 167 JFK Blvd. Philadelphia, PA 19103 thefoodtrust.org

Tait Farm Foods

FARMERS MARKET CAFE VENDORS

900 Rutter Ave. Forty Fort, PA 18704 1-800-346-9140 attra.ncat.org

Pittsburgh Ice Cream Co. 2401 Penn Ave Pittsburgh, PA 15222 412-729-2697 pittsburghicecreamcompany.com

Gemelli Bakers 129 McAllister Alley State College, PA 16801 814-234-8946

Spring Bank Acres

Thorvin, Inc

Penn State University, Department of Animal Science

49 Race St. New Castle, VA 24127 800-464-0417 thorvin.com

324 Henning Bldg. University Park, PA 16802-3501 814-863-8934 animalscience.psu.edu

Tierra Farm

USDA — Rural Development

2424 State Park Route 203 Valatie, NY 12184 518-392-8300 Tierrafarm.com

359 East Park Drive, Suite 4 Harrisburg, PA 17111-2747 717-237-2289 rurdev.usda.gov/PAHome.html

Tuscarora Organic Growers Coop

The Weston A Price Foundation

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

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

531 Millheim Narrows Rebersburg, PA 16872 814-349-5594

Webster’s Cafe 133 East Beaver Avenue State College, PA 16801 814-826-3278 websterbooksandcafe.com

PASA 2016 is mobile! Get the full schedule, maps, booth lists and more on your phone, and connect with your fellow attendees. Topi specializes in facilitating networking — sign up, and get to know the folks around you!

Brought to you by

Access our guide by entering PASA2016 in the topi app. Download topi here:

Don’t have a smartphone? Check out the web version at pasaconference2016.topi.com

Special Thanks to Our Underwriters In addition to our many sponsoring companies, those listed below provided support to specific pieces of our conference programming — from tracks and workshops to the Seed Swap and BookNook.

by Agri-Service LLC

Pennsylvania Grazing Lands Coalition

The PASAbilities Scholarship Fund Special thanks to Tuscarora Organic Growers Cooperative who funded our PASAbilities Fund for a second year running. This fund supports established farmers interested in learning about and incorporating new sustainable practices into their operations.

United States Department of Agriculture National Institute of Food and Agriculture

Our educational programming for the 2016 Conference was developed with excellent input from our Educational Advisory Committee Members. Thank you for your time and energy! Brian Moyer, PSU Extension • Charlie White, NE SARE & PSU Extension • Leslie Zuck, PA Certified Organic • Steve Bogash, PSU Extension • Claire Orner, Quiet Creek School of Country Living (PASA board member) • Brooks Miller, North Mountain Pastures (PASA board member) • Hank & Steve Frecon, Frecon Farms • John Hopkins, Forks Farm • Roman Stoltzfoos, Spring Wood Organic Farm • Sue Miller, Birchrun Hills Farm (PASA board member)

Brought to you by

Access our guide by entering PASA2016 in the topi app. Download topi here:

Don’t have a smartphone? Check out the web version at pasaconference2016.topi.com

2016 FARmING FoR the FUtURe CoNFeReNCe SpoNSoRS opening Keynote Sponsor

pASAbilities Sponsor

patron Sponsors

AN AMERICAN NATIONAL COMPANY

GUARDIAN

ChAmpIoN Agri-Service LLC • BCS America LLC • Chatham University — Falk School of Sustainability • Chesapeake Bay Foundation • Dairy Grazing Apprenticeship • Delaware Valley University • The Fertrell Company • GMO FREE PA • Green Mountain Energy • Harvest Market • McGeary Organics, Inc • Moyer's Chicks • Nature Safe Natural & Organic Fertilizers • Northeast SARE • The Organic Mechanics Soil Co. • Peace Tree Farm, LLC • Penn State Extension — Ag Business Team • Rimol Greenhouse Systems • Rodale Institute • Seedway, LLC • Small Valley Millling • Southern Exposure Seed Exchange • T. A. Seeds • Tait Farm Foods • Tuscarora Organic Growers Coop • USDA–Northeast Climate Hub

ALLY American HealthCare Group/Farm to Table • Animal Welfare Approved • Blue Skies Farm • Certified Naturally Grown • Crystal-Lite Dairy Equipment • Green Heron Tools • King's Agriseeds • Kult Kress LLC • Lakeview Organic Grain • Longwood Gardens • Mid Atlantic Highland Association • MSU Organic Farmer Training Program • Organic Unlimited Inc • Penn State Press • Pennsylvania College of Technology • Pennsylvania Farmers Union • Poultry Man, LLC • Purple Mountain Organics • Sharondale Mushroom Farm • Sierra Club PA Chapter • SQM Organic • Sterman Masser, Inc. • Sweet Farm Sauerkraut • Thorvin, Inc • USDA — National Agricultural Statistics Service • Wild for Salmon

SUppoRteR Earth Tools • Friends of Farmworkers • Lancaster Ag Products • Local Food Marketplace • Norwex-by Ann Schultz, Independent Consultant • PA Farm Link • Tierra Farm • Vitalis Organic Seeds

Friends of the Conference 2016 Susan Richards & Rob Amsterdam • Robert Anderson • Mary Barbercheck • The Barnhart Family • Nancy & Bob Bernhardt • Blue Rooster Farm • Lisa & John Boecker • The Bullock Family • Virginia & Mike Byers • Eda & Scott Case • Land Services Group • Dancing Hen Farm • Lisa & Duane Diefenbach • Melanie & Mark Dietrich Cochran • Glenna Malcolm & Franklin Egan • Helen & Bill Elkins • Lyn Garling & Patty Neiner • Meg Gleason • Kathy & Wes Gordon • Todd & John Hopkins • Kristin & Steve Hoy • J&J Farm • Mary & Aaron Kolb • Kretschmann Farm • Gretchen Ludders • Dianne & Kim Miller • Susan & Ken Miller • James Mondok • Mountain Meadow Farm • Ginny & Larry Mutti • New Morning Farm • Susan & Don Sauter • Louise Schorn Smith • Joseph Schott • Jessica Greenblatt Seeley • Catherine & John Smith • Lauren & Ian Smith • Paula & Brian Snyder • Michele & Kevin Spencer • Stone Meadow Farm • Judy Styborski • Karen Styborski • Eliza Walbridge • Sandra & John Walker • Walnut Hill Farm • and those who contributed after this program went to press