#PASA2018 Program Book by Pasa Sustainable Agriculture

Penn Stater Conference Center Map See page 40 for a map of Exhibitor Booth locations.

Executive Conference Suite

Fireplace Front Desk

GROUND LEVEL Gardens Restaurant

Stairs between Conference Center & Hotel Lobby

Legends Pub

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

Courtyard

Raffle

Infant Care Room

First Floor Break Area

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

Farmers Market Café (Fri & Sat)

Exhibitors (Thu, Fri & Sat)

Second Floor Break Area

Schedule Overview TUESDAY, FEBRUARY 6

Registration Desk is open from 5pm to 7pm. WEDNESDAY, FEBRUARY 7

Registration Desk is open from 7am to 7pm. 8am Light Morning Snack, 2nd Floor Break Area 9am–5pm Track Programming Lunch in Gardens (ticketed) or on your own. 4–7pm PASA Mercantile Open Dinner on your own. THURSDAY, FEBRUARY 8

Registration Desk is open from 7am to 7pm. 7–9am Continental Breakfast, 1st & 2nd Floor Break Areas

FRIDAY, FEBRUARY 9

Registration Desk is open from 7am to 7pm.

Registration Desk is open from 7am to 5:30pm.

7am Trade Show, Raffle, PASA Mercantile, & Seed Swap Open Continental Breakfast, Deans Hall, 1st & 2nd Floor Break Areas Knitting Circle, Hotel Main Lobby by Fireplace

7–8am TriYoga Sessions, Rooms 211 & 218

8:15am Kids Program Check-In, Rooms 219 to 222

7:15–8:15am Q & A with PASA Leadership, Room 105

8:30–9:50am Workshops

8:15am Kids Program Check-In, Rooms 219 to 222

10:15–11:50am Plenary, Presidents Hall 10:15am Welcome Address & Guest Speakers 10:50am Keynote Address by Karen Washington

7am PASA Mercantile Opens, Courtyard Lounge

11:45am Farmers Market Café Opens, 1st Floor Break Area

8:15am Kids Program Check-In, Rooms 219 to 222

12pm Box Lunch Pick Up (ticketed), Deans Hall

9am–12:30pm Morning Sessions

12:15pm Speaker Book Signings, Deans Hall

12:30pm Trade Show & Seed Swap Open 12:30–1:30pm Buffet Lunch (ticketed), Presidents Hall 1:30–5pm Afternoon Sessions 4pm PA Farmers Union Business Meeting, Room 109 5pm Kids Program Ends 5–6:30pm Social Hour & PASA Raffle Opens, Deans Hall 5:15pm PA Farmers Union State Convention, Room 109 5:30–6:30pm Cheese Tasting, Deans Hall 5:30pm Speaker Book Signings, Deans Hall 6:30pm Buffet Dinner (ticketed), Presidents Hall Trade Show, Raffle, PASA Mercantile, & Seed Swap Close 7:30pm Keynote Address by Lindsey Lusher Shute, Presidents Hall

SATURDAY, FEBRUARY 10

12:50–2:10pm Workshops 2:45pm Farmers Market Café Closes 2:20–3:20pm Regional Breakouts

8:30–9:50am Workshops 10:15–11:55am Plenary, Presidents Hall 10:15am PASA Director’s Address & Guest Speaker 10:55am Keynote Address by Chris Blanchard 11:45am Farmers Market Café Opens, 1st Floor Break Area 12pm Box Lunch Pick Up (ticketed), Deans Hall 12pm Young & Beginning Farmer Lunch Meetup, Room 106

3:40–5pm Workshops

12:15pm Speaker Book Signings, Deans Hall

5pm Kids Program Ends

12:50–2:10pm Workshops

5pm Social Hour & Ice Cream Fundraiser, Deans Hall & 1st Floor Young & Beginning Farmer Mixer, Legends Pub

2:20–3:20pm Discussion Sessions, Demos, & More

5:15pm Speaker Book Signings, Deans Hall 6:30pm Dinner (ticketed), Presidents Hall Trade Show, Raffle, PASA Mercantile, & Seed Swap Close

2:45pm Farmers Market Café Closes 3:15pm Raffle Closes & Winners Drawn 4pm Trade Show, PASA Mercantile, & Seed Swap Close 3:40–5pm Workshops 5pm Kids Program Ends

7:30pm PASAbilities Awards Presentation, Presidents Hall 8:30pm Movie Screenings: LOOK & SEE, Room 208 & The Breach, Room 105

8:30pm Live Music with Chuck Darwin & The Knuckle Draggers, Presidents Hall 1

Welcome! PASA BOARD OF DIRECTORS Welcome to the 27th Annual Farming for the Future Conference: Farming in a Time of Transition! We are so pleased to experience the 2018 Farming for the Future Conference with you. Thanks for engaging and for journeying together. I hope this conference provides the rejuvenation and inspiration you’ll need to embrace transition in whatever form it is taking for you. The space between what has been and what we are becoming often necessarily holds uncertainty and confusion, even mistakes, and we rarely escape the need to employ fierce creativity. We are ever-challenged to embrace change, the one constant, and be positively transformed by it. Besides, we can’t go back; our work continues to be uncharted territory for us and we need each other. As an organization, we have taken the last two years to assess where we are, where we would like to be, and, with as much clarity as we can muster up, we’ve been designing our future in earnest. We hold this conference in a time when our farms are transitioning into new markets and enterprises, the next generation or new ownership, and, increasingly, a whole new farming paradigm. The face of farming itself is transitioning as we continue to diversify where, how, and who is farming and we know that diversity will be key in navigating our future. We know we cannot simply think our way through change; we have to live it, and it will take all of us to grow together in order to create the better tomorrow we know is possible.

Scott Case Chair Centre County Brooks Miller Vice Chair Perry County Jessica Moore Secretary Philadelphia County Lloyd Traven Treasurer Bucks County Jennifer Brodsky Bucks County Mike Brownback Perry County John Good Lehigh County

Bill Kitsch At Large (Berks County) David Mortensen Centre County Claire Orner Jefferson County David Rice Blair County Audrey Gay Rodgers Mifflin County Heidi Secord Monroe County Jessie L. Smith At Large (Dauphin County) Ben Wenk Adams County

Nathan Holmes Washington County

PASA STAFF Hannah Smith-Brubaker Executive Director

Kristin Hoy Conference Manager

Franklin Egan Education Director

Jen Himes Office Assistant

Lauren Smith Development Director

Christina Kostelecky Systems Analyst & Change Catalyst

Clay Chiles Education Coordinator Dan Dalton Three Rivers Program Manager Diversified Vegetable Apprenticeship Coordinator

Nicole McNeil Conference Development Assistant

Aaron de Long Delaware Valley Program Manager Dairy Grazing Apprenticeship Coordinator

CONTENTS

Hannah Smith-Brubaker Executive Director

Schedule Overview

Special Features

The Soil Institute

Keynote Speakers

PASAbilities Awards

Wednesday & Thursday Overview

Thursday Sessions at a Glance

10 Friday Overview THE PASA MISSION: PASA is a community of farmers and supporters, focused on education and evidence-based research, for the purpose of building a more economically-just, environmentally-regenerative, and community-focused food system.

11 Friday Workshops & Regional Breakouts 12 Saturday Overview

13 Saturday Workshops & Discussion Sessions at a Glance 14 Providing Farms & Businesses for Meals & Receptions 15 Program Descriptions 30 Speaker Biographies & Contact Information 40 Trade Show Map 41 Trade Show Booth List 42 Sponsors Contact List 44 Advertisements

Special Features Take a Chance on a Great Prize While Supporting PASA Thursday evening to Saturday Deans Hall We’ve collected spectacular items to tempt you and curated them into several packages! Raffle packages will appeal to farmers, locavores, mushroom enthusiasts, kids, and more. Try your luck, buy some tickets, and support your organization!

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 supplies 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 14–15 for a map and list.

General Information

Go Mobile, It’s as Easy as 1, 2, 3!

Thursday to Saturday, Second Floor Stair Landing 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.

Conference Recordings Booth 64 With so many sessions to choose between, you can’t go to everything! Stop by Rhino Technologies to pick up a few CDs or the entire conference set. You can also get a compilation CD that features past conference keynoter recordings. Not all sessions are recorded. See the order form in your folder or descriptions pages in the program book.

Toddler Playroom (Room 222) & Infant Care 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.

2 Open the AttendeeHub app and search for PASA 2018.

3 When prompted, use the same email you used to register for the conference. Need assistance? Stop by the registration desk.

Seed Swap & Book Exchange 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). Do you have books you’re ready to pass on? Participate in the leave a book, take a book shared library.

Mercantile & BookNook Wednesday to Saturday, Courtyard Lounge Be sure to check out the PASA Mercantile & BookNook in its convenient home off the main hallway. Pick up PASA gear to show your PASA pride and further support your organization! And we love our books! Don’t miss the broad selection brought in especially for the conference — over 75 titles! 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 Publishing.

Celebrating PASA’s SOIL Institute! At the SOIL Institute, farmers and educators are working together to build community networks for on-farm research and collaborative learning. First launched in February 2016 at PASA’s 25th Farming for the Future Conference, the SOIL Institute team is now running four research projects on over 50 farms, administering two formal apprenticeship programs for beginning farmers, and connecting hundreds of farmers and supporters through field days and other events.

Learn more about our projects by attending the SOIL Institute’s programs throughout the conference! SOIL HEALTH BENCHMARK STUDY

DIVERSIFIED VEGETABLE APPRENTICESHIP

Participating farmers submit soil samples to the Cornell Comprehensive Assessment of Soil Health and also share information about their soil management practices, including cover cropping, reducing tillage, and organic amendments. Connect with PASA’s ambitious Soil Health Benchmark Study, and learn how to coordinate your soil testing and management with other farmers to make real improvements in soil health.

PASA farmers and staff are actively writing the curriculum for a formal apprenticeship for diversified vegetable farm managers. Provide your input as we grow this groundbreaking effort!

n Holistic Soil Health 101

n Info Session: Diversified Vegetable Apprenticeship

Program Saturday, 2:20–3:20PM • Room 108 DAIRY GRAZING APPRENTICESHIP

Wednesday, 9AM–5PM • Room 207

n Developing Your Farm’s Soil Health Strategy

Thursday, 9AM–12:30PM • Room 206 VEGETABLE FINANCIAL BENCHMARK STUDY Farmers are sharing their records with PASA to track the profitability and financial health of vegetable farms. Hear how experienced farmers are navigating business challenges — with data! n Navigating Key Decisions for Vegetable Farm Success

Friday, 3:40–5PM • Room 204 PASTURED-LIVESTOCK RESEARCH GROUP Farmers are sharing their records with PASA to understand ways to improve land and feed efficiency on pastured-livestock farms. Discuss tips for cutting costs and boosting efficiencies. n Pastured-Pigs Costs of Production

Saturday, 8:30–9:50AM • Room 203

PASA is placing apprentices with master graziers throughout the Mid Atlantic. Learn about this innovative program for training the next generation of sustainable dairy farmers. n PASA's Information Booth

Thursday & Friday Social Hours & Friday Lunch • Deans Hall RESEARCH & RECORDS Learn how to build a numbers-driven understanding of your farm through better recordkeeping and on-farm research. n Set Your Records Straight: Hands-on Farm Record

Keeping Intensive Thursday, 1:30–5PM • Room 204 Get the highlights from cutting-edge research from PASA members and collaborators. n Organic Research Poster Session

Saturday, 12:50–3:20PM • Room 204

For more information on SOIL Institute programs, contact Franklin Egan (franklin@pasafarming.org, 814-349-9856), or stop by the PASA booth in Deans Hall.

Celebrating the Success of the SOIL Campaign! We are pleased to thank and acknowledge the following Inaugural Investors who have contributed to the success of the $3M Building the SOIL Campaign FOUNDING HUB SPONSORS

E-Tech Industrial Corp.

Jamie Moore

Sandy & Gary Sojka

The Fertrell Company

Jessica & Jonathan Moore

Sota Construction

Four Seasons Produce, Inc

Libby & Dave Mortensen

Karen & Ron Stark

Agri-Dynamics Inc

Fullers Overlook Farm

National Farmers Union

David Tait Memorial

Andy Andrews

Brian Futhey

Natural Dairy Products

Three Springs Fruit Farm

Sara & Bruce Baldwin

Lyn Garling & Patty Neiner

Anne & Eric Nordell

Candy & Lloyd Traven

G. Carl Ball Family Foundation

Barbara & Charles Gerlach

One Straw Farm

United Organic Services

Mary Barbercheck

Aimee & John Good

Organic Valley/Cropp Cooperative Inc

Victory Brewing Company

Bellows Health Systems

Jennifer Halpin & Matt Steiman

Orner Family

Violet Rose Farm

Donald Black

Mena Hautau & Steve Debroux

Paragon Foods

Eliza Walbridge

Kate & Bob Boyce

Debra & Wayne Herring Sr

Philly CowShare

Walbridge Family Foundation

Pat & Terry Brett

Julie & Nathan Holmes

Bernadine & Raymond Prince

Walnut Acres Foundation

Jennifer Brodsky & Eric Theesfeld

Todd & John Hopkins

Rita Resick & Rick Stafford

Ward Sinclair Memorial

Terra & Mike Brownback

Eleanor & Stock Illoway

Marti & Bill Roberts

Wayne County Grown

Debra Brubaker & Hannah SmithBrubaker

Sukey & John Jamison

Audrey Gay Rodgers

Wegmans Food Market Inc

Kimberton Whole Foods

John Rodgers

The Weston A. Price Foundation

Julie & Roy Brubaker

Christine & William Kitsch

Charlotte & Henry Rosenberger

WhiteWave Foods

Corey Brunetti

Mary & Aaron Kolb

Marjorie Roswell

Gary Zimmer

Jerry Brunetti

Becky & Don Kretschmann

Carolyn Sachs

Anonymous (3)

Jennifer & Yuri Brunetti

Sonya & Dave Kunkle

Susan & Don Sauter

Pat & Bill Callahan

Lady Moon Farms

Anna Santini & Brooks Miller

Dean Carlson

Jennifer & Ted LeBow

Louise Schorn Smith

Carversville Farm Foundation

Glenna Malcolm & Franklin Egan

Heidi Secord & Gary Bloss

Austelle Foundation

Eda & Scott Case

Regina Marinelli

The Seeley Family

Claneil Foundation

Tracey Coulter & Chip Mefford

The Martin Family Foundation

Michelle & Micki Slingerland

Farm Aid

Moie & Jim Crawford

Mary-Howell & Klaas Martens

Catherine & John Smith

The Heinz Endowments

Eugene Creany

Fran McDermid & Sylvia Feldman Wendy & Wade McDevitt

Christine & Lawrence Smith Charitable Trust

Hillman Foundation

Melanie & Mark Dietrich Cochran Earthworks Natural Organic Products

MidAtlantic Farm Credit

Jessie L. Smith

Pennsylvania Dept. of Agriculture

Eatâ&#x20AC;&#x2122;n Park Hospitality Group

Dianne & Kim Miller

Lauren & Ian Smith

William Penn Foundation

Helen & Bill Elkins

Susan & Ken Miller

Paula & Brian Snyder

US Dept. of Agriculture

FARMS, FAMILIES & BUSINESSES

GRANTORS

Laurel Foundation

THANK YOU INAUGURAL INVESTORS Our funding strategy for the SOIL Institute is to identify a wide range of investors who have a deep interest in seeing our innovative programs succeed. These supporters range from farms and families, to businesses, corporations, foundations and granting agencies. In February 2016, we launched the public phase of our Building the SOIL Campaign at the 25th annual Farming for the Future Conference, announcing that we were over half way to our goal of

$3,000,000. We are extremely pleased to announce at the 2018 Conference, that we have surpassed the goal, and we continue to attract additional investors in this program. We express deep gratitude to our 118 Inaugural Investors in this work â&#x20AC;&#x201D; as their commitment to ensuring the longevity of sustainable farming is undeniable. These supporters exemplify the type of commitment, passion and willing investment that is required to sustain this program.

Keynote Speakers Thursday Dinner Keynote

Friday Morning Keynote

Saturday Morning Keynote

Lindsey Lusher Shute is the Executive Director and Co-founder of the National Young Farmers Coalition. An Ohio native, Lindsey first developed her love of farming on her grandfather’s land in the rolling hills of Appalachia. At NYFC, Lindsey has grown the organization from a few volunteer farmers to a nationwide network with 37 chapters in 26 states and a grassroots base of over 120,000. Lindsey has edited and authored eleven reports for the coalition, including Building a Future with Farmers: Challenges faced by Young, American Farmers and a Strategy to Help Them Succeed. Their report and New York Times op-ed on farmland conservation launched a national land access campaign that has engaged hundreds of land trust professionals in protecting the country’s working farmland. Lindsey was recognized as a “Champion of Change” by President Barack Obama. She received the Glynwood “Harvest Award”, was named among “20 Food Leaders Under 40” by Food Tank, and was recognized as one of ten “American Food Heros” by EatingWell. Lindsey and her husband, Benjamin, own and operate Hearty Roots Community Farm, a 900-member CSA in the Hudson Valley of New York.

Karen Washington is a community activist and food advocate, striving to make New York City a better place to live since 1985. She worked to turn empty lots in Bronx neighborhoods into community gardens as a community gardener and board member of the New York Botanical Gardens. She stood up and spoke out for garden protection and preservation as former president of the New York City Community Garden Coalition. She helped launch City Farms Market, bringing fresh vegetables to the community, as a member of the La Familia Verde Garden Coalition. In 2010, she co-founded Black Urban Growers, which supports growers in both urban and rural settings. She was voted one of Ebony magazine’s 100 most influential African Americans in the country in 2012 and she received the James Beard Leadership Award in 2014. She now co-owns and farms at Rise & Root Farm in Chester, New York, serves on the board of Why Hunger, a grassroots support organization, and chairs the board of Just Food and is a Just Food Trainer, leading workshops on growing food and food justice across the country.

Chris Blanchard provides consulting and education for farming, food, and business through Purple Pitchfork. As the owner and operator of Rock Spring Farm, established in 1999, Chris raised twenty acres of vegetables, herbs, and greenhouse crops, marketed through a 200-member year-round CSA, food stores, and farmers markets. His farm was known locally as “the yelling farm” before Chris decided it was time to turn things around. Prior to 1999, Chris managed student farms, worked as an intern, packing house manager, plant breeding assistant, and farm manager, and provided consulting for a major organic processor, in California, Wisconsin, Maine, and Washington state. Currently, he gives workshops, writes, and consults throughout the country about farm business concepts, food safety, organic vegetable production, and scaling-up. He has gained a reputation for fresh approaches, down-to-earth information, and honesty. He is perhaps best known as the host and producer of the Farmer to Farmer Podcast, an internet radio show for organic and sustainable market farmers.

Special thanks to Pennsylvania Certified Organic for their support of Thursday’s dinner and speaker!

Special thanks to Lady Moon Farms for their support of Friday’s plenary session!

Special thanks to Kimberton Whole Foods for their support of Saturday’s plenary session!

PASAbilities Awards • Friday Dinner The PASAbilities Awards are presented annually to an individual and a business that have shown leadership in the sustainable ag movement. The award recipients are selected by PASA’s Board of Directors from a list of nominations garnered from our members and staff. This year, we invite you to join us as we show our appreciation to two inspirational recipients.

Lyn Garling Ag Leadership Award

The Family Cow Ag Business Leadership Award

Inexplicably, Lyn has been interested in farming and ranching her whole life. She worked on a dairy farm in Colorado while pursuing her BS in Zoology, which sealed her fate with a love of cows and rural living. Prior to moving to Pennsylvania, Lyn worked at the University of California in Santa Cruz as coordinator of the Apprenticeship in Ecological Horticulture, a 6-month hands-on residential course in the practice of organic farming and gardening. Garling is an entomologist by profession, with a fierce passion for the insect world, ecological literacy, and human justice. She has taught ecology in Nicaragua and conducted biological studies in Costa Rica and Mexico. In 1998, she began running her own farm, Over the Moon, in Centre County, PA. Lyn has also worked as an independent organic inspector for Pennsylvania Certified Organic. Until 2016, Lyn served as program manager for the Pennsylvania Integrated Pest Management (IPM) Program at Penn State University, focusing on IPM outreach education and technical training. Lyn is enjoying “retirement,” which really just means more time for her farm, now a 26-acre grass-based farm that produces organic hay, and pastured broilers, hogs, and turkeys for retail sale at local farmers markets. Lyn also manages the Boalsburg Farmers Market. As an active member and former board member of PASA, Lyn continuously challenges the organization to be welcoming, inclusive, and transformative for its members.

A fourth (and fifth!) generation family farming operation, The Family Cow produces raw milk, raw cheese, soy-free pastured poultry, grass-fed beef, woodland pork, garden produce, herbs, and more. Some products are certified organic and all are grown with organic principles. The Shank Family is dedicated to their land, animals, and customers — and to putting a very friendly face to food! All of this is delivered throughout Pennsylvania at a series of drop points. Edwin Shank, who is the fourth generation on the farm, wants everyone to know their farmer and to have access to clean, healthy food. He says, “It’s a sad commentary on a civilization’s idea of health care when it’s collectively considered normal to know your family doctor and your family dentist but considered strange and revolutionary to know your family farmer.” Their dedication to community brought them to team up with their neighbors and friends to distribute products under Your Family Farmer, a unique, close-knit group of grass-based sustainable family farms that specialize in high-integrity, nutrient-dense, raw, traditional, organic foods from earth, grass, and livestock that are treated with full respect to their design and the plan of their Creator. Many in the PASA community know the Family Cow for its leadership in the raw milk movement and consider Edwin to be instrumental in the leadership role Pennsylvania plays today in retail sales of raw milk being not only legal but accessible.

Past Award Recipients Past Sustainable Ag Leadership Award Winners: Preston Boop • Tim Bowser • Terra & Mike Brownback • Hope & Roy Brubaker • Jerry Brunetti • Herbert Cole • Mary Seton Corboy • Moie & Jim Crawford • Ron Gargasz • Sheri & Steve Groff • Todd & John Hopkins • Paul Keene • Becky & Don Kretschmann • Mary-Howell & Klaas Martens • Kim Miller • Dave Mortensen • Jeff Moyer • Anne & Eric Nordell • Ann & Kim Seeley • Cass Peterson & Ward Sinclair • Robert Rodale • Joel Salatin • Lucy & Roman Stoltzfoos • Kim Tait • Linda & Don Weaver Past Sustainable Ag Business Leadership Award Winners: East End Food Cooperative • The Fertrell Company • Frankferd Farms Foods • Kimberton Whole Foods • Lady Moon Farms • Natural by Nature • Poultry Man LLC • Quiet Creek Herb Farm & School of Country Living • Small Farm Central • Tuscarora Organic Growers Cooperative • Victory Brewing Company • White Dog Café

Is there a person or business that you think we should recognize? Nominate them! Email info@pasafarming.org and include why you think they should receive the award.

Wednesday & Thursday Overview Wednesday, February 7 Registration Desk is open 7am–7pm 8am Light Morning Snack, 2nd Floor Break Area 9am–5pm Track Programming Lunch in Gardens (ticketed) or on your own. 4-7pm PASA Mercantile Open 5pm Speaker Book Signings, 2nd Floor Break Area Dinner on your own.

Thursday, February 8 Registration Desk is open 7am–7pm 7–9am Continental Breakfast, 1st & 2nd Floor Break Areas 7am PASA Mercantile Opens, Courtyard Lounge 8:15am Kids Program Check-In, Rooms 219 to 222 9am–12:30pm Morning Sessions 12:30pm Trade Show & Seed Swap Open 12:30–1:30pm Buffet Lunch (ticketed), Presidents Hall 1:30–5pm Afternoon Sessions 4pm PA Farmers Union Business Meeting, Room 109 5pm Kids Program Ends 5–6:30pm Social Hour & PASA Raffle Opens, Deans Hall 5:15pm PA Farmers Union State Convention, Room 109 5:30–6:30pm Cheese Tasting, Deans Hall 5:30pm Speaker Book Signings, Deans Hall 6:30pm Buffet Dinner (ticketed), Presidents Hall Trade Show, Raffle, PASA Mercantile, & Seed Swap Close 7:30pm Keynote Address by Lindsey Lusher Shute, Presidents Hall 8:30pm Live Music with Chuck Darwin & The Knuckle Draggers, Presidents Hall

Snacks & Beverages The Penn Stater provides snacks and beverages in the Second Floor Break Area beginning at 8am. Food will be available from 8am until 11am and 2pm until 4pm. The beverage area, which includes coffee, tea, juice, and more, will be open from 7am until 5pm. Registration for programming is required to participate. Book Signings with Conference Speakers Second Floor Break Area The author speakers who will sign books are Michael Phillips and Steve Gabriel.

Lunch If you purchased a lunch through PASA, present your meal ticket to your server. Your ticket covers the hot and cold buffet, the dessert bar, and coffee or tea. If you did not purchase a lunch, you can order off the menu at either Legends Pub or eat in Gardens. We recommend either the hot or cold buffet at Gardens as the quickest option. The PASA Registration Desk can also provide a list of area restaurants.

Continental Breakfast & Beverages Continental breakfast foods and a selection of beverages will be available in the First & Second Floor Break Areas from 7am until 9am. The Penn Stater beverage stations will stay open until 10am. We hope you enjoy the spread, which includes a number of donated food products. See page 14 for the full list. Registration for the morning programming is required to participate. All Day Coffee & Tea by Webster’s Bookstore & Café Webster’s coffee is available in the First & Second Floor Break Areas starting at 10am, and will close 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. 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. Book Signings with Conference Speakers Deans Hall The author speakers who will sign books are 5:15pm: Amanda Feifer & Hue Karreman and 5:45pm: Andrew Mefferd & Michael Phillips.

Farmstead Cheeses for Tasting Deans Hall If you love cheese, don’t miss this one. PA cheesemakers will provide their wares to sample, and be ready to purchase some to take home because we know you’ll fall in love with a few! Keynote by Lindsey Lusher Shute Presidents Hall Everyone is welcome to come hear what Lindsey has to share with us. This keynote will include stories about the young farmers who are working against the odds to succeed in agriculture, and discuss the big changes necessary to build a future with farmers. Special thanks to PCO for their support of Thursday’s dinner and keynote. Chuck Darwin & The Knuckle Draggers Presidents Hall Fun and lively music will follow dinner on Thursday. The Knuckle Draggers bring root music to the stage so come prepared to clap, stomp, and sing along. Everyone is invited to join and dance the night away!

Wednesday Tracks & Thursday Sessions at a Glance Descriptions begin on pg 15 and include the program’s material level, intended audience(s), and if the program is recorded. Speaker biographies begin on pg 30.

WEDNESDAY TRACKS 9AM–5PM Silvopasture: Integrating Trees, Forage, & Livestock in Farm Ecosystems Steve Gabriel Room 205 Raising & Marketing Pastured Poultry for Profit Mike Badger; Susan Beal; Craig Haney; Jeff Mattocks Room 206 Holistic Soil Health 101 Franklin Egan; Kristy Borrelli; Mike Brownback; Dan Dalton; Don Kretschmann; Gay Rodgers Room 207 Successful Biological Orcharding Michael Phillips Room 208

THURSDAY MORNING SESSIONS 9AM–12:30PM Raising Pastured Turkeys for the Holiday Table Craig Haney Room 104 Commercial Production of Certified Organic Apples Jim Travis & Tim Clymer Room 105 Uprooting Racism: Becoming an Anti-racist Accomplice in the Food System Bri Barton; Marian Dalke; ari rosenberg; Sam Spetner; Nicole Sugerman Room 106 Intro to QuickBooks Online: A Platform to Strengthen Your Business Rachel deVitry; Elaine Lemmon; Ted LeBow Room 204 Developing Your Farm’s Soil Health Strategy Franklin Egan; Kristy Borelli; Jarrah Cernas; Trey Flemming; Jenn Halpin Room 206

Getting the Most Out of Your Greenhouse or Hoophouse Andrew Mefferd Room 207 Ferment Your Vegetables: Probiotic Pickles & Beyond Amanda Feifer Room 208

THURSDAY AFTERNOON SESSIONS 1:30–5PM

Virtual Farm Tour: Multi-species Grazing, Low-input Dairying & Nurse Cows Suzanne Nelson Karreman & Hubert Karreman Room 108 Set Your Records Straight: Hands-on Farm Record Keeping Intensive Michael Stenta & Brooks Miller Room 204

Advanced Pastured Poultry — from Hobby to Profit Jeff Mattocks Room 104

Advocacy Counts: Getting Involved in Local Government Judy Chambers; Peter Buckland; Laura Dininni; Ron Moule; Carla Stilson Room 205

Overview of Urban Ecosystem Design: Social & Landscape Considerations Robyn Mello Room 105

Food Value Chains & Food Hubs Brian Moyer; Ann Karlen; Emily Best; Nathan Holmes; Diane Staz; Ryan Witmer Room 206

Putting Cover Crop Mixtures to Work: Lessons from 8 Farms in PA & NY Barbara Baraibar; Mary Barbercheck; David Mortensen; Jennifer Glenister; Thor Oechsner Room 106

Biological Alchemy Michael Phillips Room 207 Pollinators & Native Plants: Who They Are, What They Do, How To Grow Them Wendy Brister & Connie Schmotzer Room 208

Conference CDs, DVDs, and MP3s are available! Farming for the Future Plenaries, Sessions, & Workshops are recorded courtesy of Rhino Technologies. CDs of individual recordings and an MP3 of the full conference are available on-site, along with CDs of past keynoters. After the conference, MP3s of individual programs will be available online.

rhino-technologies.com

For a list of which programs are recorded, see the order form in your registration folder

Visit Rhino at Booth #64 9

Friday Overview Friday, February 9 Registration Desk is open 7am–7pm 7am Trade Show, Raffle, PASA Mercantile, & Seed Swap Open Continental Breakfast, Deans Hall, 1st & 2nd Floor Break Areas Knitting Circle, Hotel Main Lobby by Fireplace 7-8am TriYoga Sessions, Rooms 211 & 218 8:15am Kids Program Check-In, Rooms 219 to 222 8:30-9:50am Workshops 10:15-11:50am Plenary, Presidents Hall 10:15am Welcome Address & Guest Speakers 10:50am Keynote Address by Karen Washington 11:45am Farmers Market Café Opens, 1st Floor Break Area 12pm Box Lunch Pick Up (ticketed), Deans Hall 12:15pm Speaker Book Signings, Deans Hall 12:50-2:10pm Workshops 2:45pm Farmers Market Café Closes 2:20-3:20pm Regional Breakouts 3:40-5pm Workshops 5pm Kids Program Ends 5pm Social Hour & Ice Cream Fundraiser, Deans Hall & 1st Floor Young & Beginning Farmer Mixer, Legends Pub 5:15pm Speaker Book Signings, Deans Hall 6:30pm Dinner (ticketed), Presidents Hall Trade Show, Raffle, PASA Mercantile, & Seed Swap Close 7:30pm PASAbilities Awards Presentation, Presidents Hall 8:30pm Movie Screenings: LOOK & SEE, Room 208 & The Breach, Room 105

Continental Breakfast & Beverages Continental breakfast foods and a selection of beverages will be available in the First & Second Floor Break Areas and Deans Hall from 7am until 9am. The Penn Stater beverage stations will stay open until 10am. Included for those who are registered for programming. All Day Coffee & Tea by Webster’s Bookstore & Café Webster’s coffee is available in the First & Second Floor Break Areas starting at 10:30am, and will be closed down at 5pm. There is also hot water and a selection of teas. Donations are welcome, and we strongly encourage you to use your own reusable coffee mug. No Lunch Ticket? Visit the Farmers Market Café or Gardens lunch buffet! Enjoy a snack or a meal from a variety of local food vendors in the Farmers Market Café, available from 11:45am to 2:45pm in the First Floor Break Area. See page 14 for a list of vendors and food items. The Gardens lunch buffet is also a great option for a quick lunch. Stop by the PASA Registration Desk for a list of area restaurants.

Plenary PASA’s Hannah Smith-Brubaker will welcome everyone to the conference and has some very exciting news to share! Then King Whetstone of USDA NASS will share how we can make sure sustainable agriculture counts. Hear from the inspiring and often amusing Tom Beddard of Lady Moon Farms. Then enjoy the keynote presentation by activist and farmer Karen Washington. Drawing on her experience growing in both urban and rural settings, Karen will ask, is urban agriculture the answer? She’ll also look at how we can transition to a future of less waste, less poverty, and therefore less hunger. Special thanks to Lady Moon Farms for their support of Friday’s Plenary! Regional Breakouts The conference is a big place, so head into one of our regional breakouts to get to know who else hails from your region! These are informal gatherings, intended to give you a chance to network with your neighbors. Select the region based on your PA county or the closest to you if you are from out of state. Ice Cream Fundraiser The Pittsburgh Ice Cream Company will be back in Deans Hall dipping some amazing flavors! A donation to PASA, which will be directed towards the Arias M. Brownback Memorial Scholarship Fund and the Shon Seeley Legacy Fund, will be met with a truly delicious reward. Book Signings with Conference Speakers The author speakers who will sign books are 12:15pm: Hue Karreman, Amanda Feifer, & Caroline Owens and 5:15pm: Michael Phillips, Pam Dawling, & Andrew Mefferd.

PASAbilities Ag Leadership Awards Join us in congratulating and celebrating our two recipients, Lyn Garling and The Family Cow. We’ll present the awards and hear from each during dinner. Learn more about Lyn and The Family Cow on page 7. Movie Screenings

Support for The Breach provided by

Friday Workshops & Regional Breakouts at a Glance Descriptions begin on pg 17 and include the program’s material level, intended audience(s), and if the program is recorded. Speaker biographies begin on pg 30.

8:30–9:50AM Using Financial Statements to Monitor Farm Performance Chris Blanchard Presidents 1 Climate Mitigation through Agriculture: Solutions from Project Drawdown Mamta Mehra Presidents 2 Building a Small Mushroom Farm Mark Jones Presidents 4 Downy Mildews of Basil, Spinach, & Other Crops Margaret McGrath Room 104 Sheep 101: Fundamentals for Success Caroline Owens Room 105 Organic Snap Bean Production Jennifer Glenister Room 106 Organic Herd & Flock Health Hubert Karreman Room 107

Understanding Amendments & Fertilizers Monica Pape Room 108 Why Is The Ship Rigged Like That? Let’s Change It. Peter Buckland Room 109 Q & A with Lindsey Shute Room 112 Growing Opportunity: USDA Sustainable Agriculture Programs for Your Farm Juli Obudzinski Room 202 Healthcare Coverage & Insurance Options for Groups & Individuals Erin Hart Room 203

The Complexity of Spray Decisions in the Healthy Orchard Michael Phillips Room 204

Kombucha Love: Make & Customize a Bottle for Next to Nothing Amanda Feifer Room 106

Food Safety Modernization Act — What You Need to Know! Lindsay Gilmour; Chelsea Matzen; Gary Bloss Room 205

Pigs & Piglets Swine Nutrition Jeff Mattocks Room 107

Fermented Milk for the Lazy & Cheap: Kefir & Mesophilic Yogurt Amanda Feifer Room 206 All Season Biological Disease Management in Vegetable Crops Steve Bogash Room 207 Building a Sustainable Local Food Economy Jeremy Bean & Elizabeth Kennedy Room 208 Modern, Family Farm-Scale Pastured Pork Production Ross Duffield Senate Suite

12:50–2:10PM Learning Circle: Let’s Troubleshoot Your Farm’s QuickBooks! Elaine Lemmon & Rachel deVitry Executive Conference Suite Storage Vegetables for Off-Season Sales Pam Dawling Presidents 1 Exploring Soil Dynamics Michael Phillips Presidents 2 Small Wind Energy Systems for the Farm Allison Rohrs & Michael Sell Room 104 Farmers Market Boot Camp — Survival Tips Heather Manzo & Art King Room 105

Tapping Trees: Making Syrup & Sap from Maple & More Steve Gabriel Room 108 Bringing Home the Beef: Direct Purchasing Bulk Meat from the Farm Julie Hurst & John Hook Room 109 Organic Herd & Flock Health Q&A Hubert Karreman Room 112 Biostimulants & Silicon, The Next Chapters in Plant Nutrition Steve Bogash Room 202 Learning Circle: Understanding Amendments & Fertilizers for Farmers Monica Pape Room 203 Stamping Your Herd or Flock with Desirable Traits: Linebreeding for Production Suzanne Nelson Karreman Room 204

Maximizing Urban High Tunnel Function Adrian Galbraith-Paul Room 205 Creating a Natural Medicine Chest for Man & Beast Susan Beal Room 206 The Key to Growing Organic Peaches Jim Travis Room 207

End Food Waste — Why We All Need to Take Part Leah Lizarondo Room 208 Q & A with Karen Washington Senate Suite

2:20–3:20PM REGIONAL BREAKOUTS Select a room based on your home county. If you live out-of-state, pick whichever region is closest to you. North Central Region Room 108 Bradford, Cameron, Centre, Clearfield, Clinton, Columbia, Elk, Lycoming, McKean, Montour, Northumberland, Potter, Sullivan, Tioga, Union Western Region Room 206 Allegheny, Armstrong, Beaver, Butler, Clarion, Crawford, Erie, Fayette, Forest, Greene, Indiana, Jefferson, Lawrence, Mercer, Somerset, Venango, Warren, Washington, Westmoreland Eastern Region Room 207 Berks, Bucks, Carbon, Chester, Delaware, Lackawanna, Lancaster, Lehigh, Luzerne, Monroe, Montgomery, Northampton, Philadelphia, Pike, Schuylkill, Susquehanna, Wayne, Wyoming South Central Region Room 208 Adams, Bedford, Blair, Cambria, Cumberland, Dauphin, Franklin, Fulton, Huntingdon, Juniata, Lebanon, Mifflin, Perry, Snyder, York

3:40–5PM Farming Practices in the Mountains of Switzerland Judith Mudrak Executive Conference Suite Making Money with Pastured Swine Jeff Mattocks Room 106

Financing for Farmland Access, Expansion, & Transition with Dirt Capital Jacob Israelow Room 107 2018 Food Trends to Keep Your Customers Engaged Heather Manzo Room 108 Organic Integrity Panel Tom Beddard; Justine Cook; Dave Mortenson; Jeff Moyer; Drew Norman; Hannah Smith-Brubaker Room 109 Multi-Species Grazing Q & A Suzanne Nelson Karreman Room 112 Learning Circle: Organic Fruit Production Tim Clymer; Michael Phillips; Jim Travis Room 203 Learning Circle: Navigating Key Decisions for Vegetable Farm Success Jim Crawford; Aimee & John Good; Deirdre & Trey Flemming Room 204 Healthcare-Agriculture Partnerships: Exploring Benefits & Barriers Thomas Herb; Steph Pomraning; Jackie Swihart; Jim Eisenstein; Michael Scheidel Room 205 Grafting Vegetables — Tomatoes & More Andrew Mefferd Room 206 Tools for Managing & Motivating Employees on the Farm Chris Blanchard Room 207 Fixing the Food & Farm System: Can the Farm Bill Help? Juli Obudzinski Room 208 Forest Farming Native Medicinal Forest Plants: An Overview Eric Burkhart Senate Suite

Saturday Overview Saturday, February 10 Registration Desk is open 7am–5:30pm 7am Trade Show, Raffle, PASA Mercantile, & Seed Swap Open Continental Breakfast, Deans Hall, 1st & 2nd Floor Break Areas Knitting Circle, Hotel Main Lobby by Fireplace 7–8am TriYoga Sessions, Rooms 211 & 218 7:15–8:15am Q & A with PASA Leadership, Room 105 8:15am Kids Program Check-In, Rooms 219 to 222

Continental Breakfast & Beverages Continental breakfast foods and a selection of beverages will be available in the First & Second Floor Break Areas and Deans Hall from 7am until 9am. The Penn Stater beverage stations will stay open until 10am. Intended for those who are registered for programming. All Day Coffee & Tea by Webster’s Bookstore & Café Webster’s coffee is available in the First & Second Floor Break Areas starting at 10:30am, and will be closed down at 5pm. There is also hot water and a selection of teas. Donations are welcome, and we strongly encourage you to use your own reusable coffee mug. No Lunch Ticket? Visit the Farmers Market Café or Gardens lunch buffet! Enjoy a snack or a meal from a variety of local food vendors in the Farmers Market Café, available from 11:45am to 2:45pm in the First Floor Break Area. See page 14 for a list of vendors and food items. The Gardens lunch buffet is also a great option for a quick lunch. Stop by the PASA Registration Desk for a list of area restaurants.

8:30–9:50am Workshops 10:15–11:55am Plenary, Presidents Hall 10:15am Plenary: PASA Director’s Address & Guest Speaker 10:55am Plenary: Keynote Address by Chris Blanchard 11:45am Farmers Market Café Opens, 1st Floor Break Area 12pm Box Lunch Pick Up (ticketed), Deans Hall 12pm Young & Beginning Farmer Lunch Meetup, Room 106 12:15pm Speaker Book Signings, Deans Hall 12:50–2:10pm Workshops 2:20–3:20pm Discussion Sessions, Demos, & More 2:45pm Farmers Market Café Closes 3:15pm Raffle Closes & Winners Drawn 4pm Trade Show, PASA Mercantile, & Seed Swap Close 3:40–5pm Workshops 5pm Kids Program Ends

Q & A with PASA Leadership Now that we are on the other side of a very challenging period, having experienced many growing pains for our organization, we are better positioned to face our future together. Please join the PASA board and staff for an open discussion of our updated mission, vision for our future, and any questions or suggestions you may have. Plenary We’ll be joined by PA Secretary of Agriculture Russell Redding, then hear an address by PASA’s Executive Director, Hannah Smith-Brubaker, that both reflects on PASA’s year and aims to inspire. Chris Blanchard will share what his Farmer to Farmer podcast has taught him about finding the work-life balance while farming. He’ll explore the importance of making farming a viable career choice, so that we continue to have new farmers who will transform our food system. Special thanks to Kimberton Whole Foods for their support of Saturday’s Plenary! Book Signings with Conference Speakers The author speakers who will sign books are 12:15pm: Pam Dawling, Andrew Mefferd, & Steve Gabriel. Discussion Sessions It’s time to hear from you! Pick a session to attend and enjoy the informal format where attendees ask questions, share experiences, and network. Or, spend time in the trade show — and be sure to check out the Mobile Power Lab (weather permitting).

How Did We Do? Fill Out A Conference Evaluation! We want to hear from you, so please complete an evaluation, available at: www.surveymonkey.com/r/PASA2018 (or scan the QR code). One lucky responder who provides an email address will receive a free conference registration for 2019! If you prefer a paper evaluation, they are available by request at the registration desk.

Join us next year in Lancaster! Mark your calendars now for the 28th Annual Farming for the Future Conference February 6th to 9th, 2019 • Lancaster County Convention Center Ready to book your lodging? Call the Lancaster Marriott at 1-888-850-6146 or book at www.lancastermarriott.com. Ask at the registration desk for the room block code to get our group rate of $117 per night (includes parking for one vehicle). 12

Saturday Workshops & Discussion Sessions at a Glance Descriptions begin on pg 23 and include the program’s material level, intended audience(s), and if the program is recorded. Speaker biographies begin on pg 30.

8:30–9:50AM Cover Crops for Vegetable Growers Pam Dawling Presidents 1 Simple Greenhouse & Hoophouse Production Improvements Andrew Mefferd Presidents 2 Growing Gourmet & Medicinal Mushrooms Mark Jones Presidents 3 Becoming a Zero Waste Homestead Claire Orner Presidents 4 Taproot Kitchen — Cultivating Talent, Dreams & Community Anne Rohan & Sharon Schafer Room 104 The Basics of Holistic Management™ Decision Making Susan Beal Room 105

Bumper Crop Blues to Bumper Crop Use Chef Mike Abate Room 204 FARMroots Beginning Farmer Program Gabriela Pereyra Room 205 Jumpstart Your Marketing with Social Media: Intro to Social Media Marketing Sarah Cornelisse Room 206 Raising Pastured Egg Layers at Scale Craig Haney Room 207 Safe Washing of Leafy Greens Lee Stivers Room 208 Buying & Selling at Auctions — Strategies for Getting the Best Deal Michael Dilliard & Lyn Garling Senate Suite

12:50–2:10PM Tree Fodders: The Top Species to Feed Your Animals Steve Gabriel Room 106

Fall & Winter Hoophouses Pam Dawling Presidents 2

Weathering Water Extremes in Pennsylvania’s Changing Climate Tony Buda Room 107

Small Space & Vertical Gardening Rania Campbell-Bussiere; Danyell Brent; Alyssa Schimmel Presidents 3

Soil Health & Organic Farming Diana Jerkins Room 108

Herb Processing, Preservation, & Use Claire & Rusty Orner Presidents 4

Improving Land Stewardship & Profitability on Grass-fed Beef Farms Jasmine Dillon & Bob Boyce Room 109

Empowering Women Farmers to Find Their Voices & Lead by Example Patty Neiner Room 104

Learning Circle: Pastured-Pig Costs of Production John Hopkins; Joanna Michini; Brooks Miller Room 203

Food Policy Councils as a Change Agent Tool Heather Manzo Room 105

Farmers Taking on Climate Change: A Panel Tony Buda; Jim Crawford; Don Kretschmann; Gay Rodgers Room 106 Quality of Life on the Farm: A Panel Chris Blanchard; John Good; Anna Santini; Lindsey Shapiro Room 107 Farmer & College Partnerships: Educating Future Consumers Kelly Allen & Thad Jett Room 108 Profitable Meat Marketing: Improved Skills & Pricing Right Matt LeRoux Room 109 Market Channel Assessment Brian Moyer Room 203

Organic Research Results Poster Session hosted by the Organic Farming Research Foundation Room 204 Learning Circle: Troubleshooting Pastured Poultry Health Mike Badger; Susan Beal; Jeff Mattocks Room 205 Berry Production from Field to Market Kathy Demchak; Lee Stivers; John Shenk Room 206

2:20–3:20PM DISCUSSIONS, MEET UPS, & MORE Mobile Power Lab Tour & Demonstration Parking Lot (exit end of Presidents Prefunction) Women Farmers Meet Up Room 104 Discussion: Opening Your Farm to the Public Room 105 Discussion: Student Farmers Taking Leadership in the Land Grant University Room 106 Info Session: PASA’s Diversified Vegetable Apprenticeship Program Room 108 Music Jam Room 112 Direct Market Dairy Farmers Discussion Room 203 Organic Research Results Poster Session, continued Room 204 Discussion: Overcoming Social & Economic Barriers to Going Organic Room 205 Discussion: Access to Land & Capital Room 206 Discussion: Farm Efficiency Room 207 Urban Farmer Meet Up Room 208

3:40–5PM Farmland Access: Impact Investing for the Food & Farmland Revolution Sally Dodge & Dale Guldbrandsen Room 207

Direct Marketing Silver Bullets — Customer Acquisition & Retention Heather Manzo Presidents 2

Managing Your Small Woodlot for Health & Productivity Steve Gabriel Room 208

Medicinal Herbs & Wild Edibles: Creating a Hyperlocal Home Apothecary Marian Dalke Presidents 3

Commercial Cauliflower Production Derek Zember CANCELED

911 — High Tunnel Soil Health Rescue Elsa Sanchez & Tom Ford Presidents 4

Farm Efficiency: From Workflow to Labor Management Katy Ament Room 104 Organic Belgian Endive for Fun or Profit John Eisenstein Room 105 Growing & Marketing Hardy Kiwi Berries — A New Fruit for Fall Kathleen Glahn Room 106 Alternatives to Corn & Soy Jeff Mattocks Room 107 Foundations for Natural Management of Small Ruminants Susan Beal Room 108 Agricultural Automation & the Future of Farm Work Leland Glenna; David Ervin; Lawrence Busch Room 109 Strategies for Working with Overbooked Processors Matt LeRoux & Brian Moyer Room 203 Worm Composting Claire & Rusty Orner Room 204 Floods, Biomass, & Buffers: Opportunities through Stakeholder Engagement Lara Fowler & Gaby Gilbeau Room 205 Flowers for the Produce Farmer Maya Kosok & Elisa Lane Room 206 Bringing Food Justice & Food Sovereignty into Your Work Karen Washington Room 207 Home Orchard Care Michael Phillips Room 208 Variations & Methods for Artisan Breads Maureen Diaz Senate Suite

2018 PROVIDING FARMS & BUSINESSES PASA works hard to bring in some of the best ingredients to prepare our conference meals. We are proud to share the extensive list of participating businesses. We hope you enjoy their products! Clarion River Organics

Landisdale Farm

Over the Moon Farm

Tait Farm Foods

Sligo, Clarion County Organic Celeriac & Watermelon Radishes

Jonestown, Lebanon County Organic Cabbage

Rebersburg, Centre County Savory Breakfast Sausage

Centre Hall, Centre County Assorted Chutneys & Fruit Shrubs

Leona Meat

Painted Hand Farm

Three Springs Fruit Farm

Troy, Bradford County Bottom-Round Beef

My Holly Springs, Cumberland County Bratwurst

Aspers, Adams County Apples & Peaches

McEnroe Organic Farm

Perrydell Farm Dairy

Triangle Organics Farm

Millerton, New York Organic Ground Beef

York, York County Pennsylvania Ice Cream

Aaronsburg, Centre County Grass-fed Ground Beef

Mother Earth Organic Mushrooms

Rivendale Farms

Trickling Springs Creamery

Bulger, Washington County Organic Braising Greens

Chambersburg, Franklin County Pennsylvania Ice Cream

Sauder’s Eggs

Tuscarora Mountain Farm

Lititz, Lancaster County Hard Boiled Eggs

Dry Run, Franklin County Organic Parsnips

Seven Stars Farm

Tuscarora Organic Growers Cooperative (TOG)

Country Time Farm Hamburg, Berks County Pastured Pork

Cow-a-Hen Farm Mifflinburg, Union County Pastured Pork

Culton Organics Silver Spring, Lancaster County Organic Cornmeal

West Grove, Chester County Organic Button Mushrooms

The Family Cow Chambersburg, Franklin County Pastured Chicken

Four Seasons Produce Ephrata, Lancaster County Organic Produce

Frankferd Farms Foods Saxonburg, Butler County Organic Tofu & Youth Snacks

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

Nature’s Pantry

Sterman Masser Potato Farms

State College, Centre County Vegan Creamer

Sacramento, Schuylkill County Fingerling, Red, & Yukon Gold Potatoes

New Morning Farm Help from Above Farm Three Springs, Huntingdon County Organic Rosemary, Spinach, & Onions

Journey’s End Farm

Hustontown, Huntingdon County Apple Cider Support

Stone Meadow Farm Woodward, Centre County Pennsylvania Farmstead Cheeses

Old School Snacks

Hustontown, Huntingdon County Bounty from many of their organic cooperative farms.

Village Acres Farm & FoodShed Mifflinburg, Juniata County Organic Eggs

Webster’s Bookstore & Café

Newfoundland, Wayne County Maple Syrup

Cairnbrook, Somerset County Wild Rice & Sesame Snacks

Koch’s Turkey Farm

Once Again Nut Butter Collective

Tamaqua, Schuylkill County Fresh Turkey

Nunda, New York Natural Peanut Butter

Lady Moon Farms

Organic Valley Family of Farms

Florida & Georgia Organic Red & Green Leaf & Romaine Lettuces, Tomatoes

LaFarge, Wisconsin Cheese & Meat Snacks, Summer Sausage, & Soy Creamer

Farmers Market Café

Phoenixville, Chester County Biodynamic Yogurt

Sunny Ridge Farm Spring Run, Franklin County Organic Carrots

State College, Centre County Freshly Brewed Coffee

Wild For Salmon Sunrise Farm Dry Run, Franklin County Organic Carrots

Bloomsburg, Columbia County Wild-caught Salmon

Sunrise Logistics Ephrata, Lancaster County Product Consolidation & Transportation

Here is a sampling of the menu items: EcoVents Local Smoked Brisket • Roasted Pork • Smoked Tofu • BBQ Fixins & Sides Feel Goodery Foods Farro Grain, Roasted Vegetable, & Kale Salad w/ 2 Dressing Choices • Savory Rolled Buckwheat Crepes w/ Small Side Salad Lunch Rolls: Pesto & Zucchini, Bacon & Cheddar, Roasted Red Pepper, Spinach w/ Feta, Cinnamon Spice w/ Raisin Toffee & Chili Molasses Cookies • Chocolate Pecan Pie Bars • Honey Roasted Nuts Gemelli Bakery Assorted Breads & Baked Goods

Don’t have a meal ticket? Hungry for a snack? Try some local food from local folks!

Friday & Saturday 11:45am–2:45pm 1st Floor Break Area

Spring Bank Acres Raw Milk • Yogurt • Kombucha • Ice Cream • Cheese & Meat Grab-n-Go Packs Nomad Kitchen Curried Chickpea + Sweet Potatoes with Lime + Coconut Milk Rice • Kale + White Bean Salad w/ Tahini Dressing • Roasted Winter Vegetables w/ Miso Lime Dressing Webster’s Café Hummus Platter w/ Roasted Root Vegetables • Yamoodles w/ Sunflower Seed Pate • Roasted Potatoes w/ Roasted Garlic Aioli • Garden Salad w/ Roasted Beets • All items are vegan and gluten free.

Program Descriptions WEDNESDAY • 9AM– 5PM Silvopasture: Integrating Trees, Forage, & Livestock in Farm Ecosystems Steve Gabriel, Cornell Small Farms Program/ Wellspring Forest Farm Room 205 Not Recorded Material Level: Introductory Audience(s): Farmers • Ag & Food System Professionals The foundational concepts of silvopasture challenge our notions of modern agriculture and land use as we know it. For centuries, farmers in North America have engaged in practices that separate the field from the forest, and even the food from the animal. Silvopasture systems integrate trees, animals, and forages and offer a number of benefits to the farmer and the environment. This workshop immerses participants in the concepts of the practice, engaging participants in assessment activities and case studies to help them define approaches specific to their land base and farm needs.

Raising & Marketing Pastured Poultry for Profit Mike Badger, APPPA; Susan Beal, Independent Consultant; Craig Haney, Carversville Farm Foundation; Jeff Mattocks, The Fertrell Company Room 206 Not Recorded Material Level: Introductory Audience(s): Farmers • Ag & Food System Professionals Raising chicken is easy. Raising pastured poultry that contributes to the financial health of the farm requires attention to detail, a willingness to adapt, and a supportive community. This full-day track is designed for farmers who are just beginning, as well as farmers with experience who may need help earning a return on their poultry investments. Participants will discover the details and community needed for a profitable pastured poultry business. Topics include management, health, nutrition, predators, and marketing as well as information on broilers, layers, and turkeys.

Holistic Soil Health 101 Mike Brownback, Spiral Path Farm; Dan Dalton & Franklin Egan, PASA; Kristy Borrelli, Northeast SARE/Penn State Extension; Don Kretschmann, Kretschmann Farm; Gay Rogers, Hameau Farm Room 207

Not Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners Healthy soils produce healthy crops. With so much information about practices that contribute to healthy soil it can be diﬃcult to know where to begin. The Soil Health 101 track will introduce you to the fundamentals of soil health science. We will also discuss lessons learned from PASA’s Benchmark Soil Health Study, and highlight three of the participants — two vegetable farms and a dairy, to learn about their approaches to improving their soils. This session will also cover how to interpret your own soil test and translate that into a plan for greater soil health next season.

Successful Biological Orcharding Michael Phillips, Holistic Orchard Network Room 208 Not Recorded Material Level: Intermediate Audience(s): Farmers Fascinating biological connections make for a healthy orchard ecosystem. All insect pests and fruit tree disease — whether fungal or bacterial — have launching points and particular timing. Healthy trees address these challenges ﬁrst and foremost from within. Growers utilizing an ongoing investment in soil nutrition and biodiversity set the stage for gentler organic sprays to grow a successful fruit crop. The challenges you face at your locale will become far more manageable as you build a holistic system that keeps trees and berry plantings healthy from the get-go.

THURSDAY • 9AM– 12:30PM Raising Pastured Turkeys for the Holiday Table Craig Haney, Carversville Farm Foundation Room 104 Recorded Material Level: Introductory Audience(s): Farmers From day-old poults to the the holiday table, Craig Haney will cover the details of husbanding pastured turkeys, giving particular attention to the turkey’s origins, selection of breeds, hybrids vs heritage breeds, economic parameters, brooding, infrastructure, nutritional needs, pasture management, health and common diseases, as well as the special considerations to take into account to process and distribute delicious turkeys for the holidays.

Commercial Production of Certiﬁed Organic Apples Jim Travis, Travis Organics & Tim Clymer, Threefold Farm Room 105 Not Recorded Material Level: Intermediate Audience(s): Farmers Growing organic apples is challenging but very attainable with careful planning and management. This session will provide an overview of what it takes — including identifying markets, choosing varieties, and selecting a tree training system to optimize fruit quality and production. Insect and disease problems will also be discussed, along with control options and strategies to integrate them into an effective program. Natural and organically approved materials will be reviewed along with application and timing requirements. Future commercial organic apple growers in this session will gain an understanding of the factors that impact successful organic fruit production.

Uprooting Racism: Becoming an Anti-racist Accomplice in the Food System Bri Barton, Marian Dalke, ari rosenberg, Sam Spetner, & Nicole Sugarman, Soil Generation Solidarity Group Room 106 Not Recorded Material Level: Introductory Audience(s): All Join Soil Generation’s Solidarity Group for a training exploring racism in the food system, and the complexities of our roles as white farmers in cities primarily populated by people of color. As a group, attendees will develop constructive ways to take action as white people in the urban agriculture movement. Together, we will learn about the history of urban gardening and land use, analyze the current dynamics of our movements and organizations, and make tangible commitments to ending racism in our lives and work. This training is open to all, though it is intended for white-identiﬁed people.

Intro to QuickBooks Online: A Platform to Strengthen Your Business Rachel deVitry, Elaine Lemmon & Ted LeBow, Kitchen Table Consultants Room 204 Not Recorded Material Level: Introductory Audience(s): Farmers After an overview of QBO as a highly useful

Program Descriptions tool for farm businesses, the bulk of this session will be spent in interactive breakout groups followed by a brief conclusion and chance for Q&A. Breakout group 1 will look at General Reporting and Streamlining your Chart of Accounts. Breakout group 2 will explore Troubleshooting Reconciling from Autofeed to Completion and Strategies for Incorporating POS Feeds (Square, Paypal, etc). This session is geared towards the beginner QBO user, who has a subscription and has used it but struggles with troubleshooting and identifying best practices.

Developing Your Farm’s Soil Health Strategy Franklin Egan, PASA; Kristy Borrelli, Northeast SARE/Penn State Extension; Jarrah Cernas, Chicano Sol; Trey Flemming, Two Gander Farm; Jenn Halpin, Dickinson College Farm Room 206 Not Recorded Material Level: Advanced Audience(s): Farmers In this hands-on session, we’ll explore tools to quantify the biological, chemical, and physical dimensions of soil health. We’ll also share insights gleaned from PASA’s Soil Health Benchmark Study into how PASA organic vegetable farmers are improving their soil health. Three farmers will share their results and work directly with workshop participants to plot a strategy for continued soil improvement. Participants will leave with an in-depth understanding of how to interpret soil tests and take action on their farms. Bring your recent soil tests for feedback and discussion.

Getting the Most Out of Your Greenhouse or Hoophouse Andrew Mefferd, Growing for Market Room 207 Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners Growing in a greenhouse or hoophouse is very different from field growing, and most smaller growers aren’t getting all the benefits of their structures. Learn how to get the most out of your precious protected growing space by embracing the differences from field cultivation. We will cover: crop selection, varieties, propagation, timing and crop cycles, spacing, pruning, trellising, climate and temperature control, keeping plants active, crop steering, and more. The focus is on tomatoes, peppers, eggplant, cucumbers, lettuce, greens, microgreens, and herbs.

Material is intermediate to advanced, though beginners are welcome.

Ferment Your Vegetables: Probiotic Pickles & Beyond Amanda Feifer, Phickle Room 208 Recorded Material Level: Introductory Audience(s): All Fermenting vegetables is so much more than just a fun way to preserve them. We’ll cover the basics of direct salted (i.e. kraut) and brined (i.e. pickles) vegetable ferments and we’ll even learn a way to drink your vegetable probiotics (vegetable kvass!). We’ll discuss equipment, salt, water, the vegetables themselves, food waste, health benefits, and best practices, and we’ll dive deep into the ways that understanding the basic science of this process will give you the freedom and confidence to dump bad (and boring) internet recipes and push the boundaries of flavor that fermented vegetables can provide.

THURSDAY • 1:30– 5PM Advanced Pastured Poultry — from Hobby to Proﬁt Jeff Mattocks, The Fertrell Company Room 104 Recorded Material Level: Advanced Audience(s): Farmers Join Jeff Mattocks to talk all things bird. This session will cover poultry feeding and management information for pastured poultry producers growing from small scale to a proﬁtable poultry business scale. You’ll also get an in depth look at poultry’s nutritional requirements for optimal health and growth performance.

Overview of Urban Ecosystem Design: Social & Landscape Considerations Robyn Mello, Philadelphia Orchard Project Room 105 Recorded Material Level: Intermediate Audience(s): All Since 2007, The Philadelphia Orchard Project has designed, planted, educated around, and worked with communities to maintain nearly 60 ecological urban orchards with partner organizations throughout Philadelphia. As this unique organization and Philly’s community orchards have grown, myriad lessons have

been learned through interactions with these biodiverse, small-scale urban ecosystems and the diverse populations living and working within them. Join Robyn Mello for an exploration of program models, community engagement strategies, design examples, and speciﬁc low-maintenance plant species.

Putting Cover Crop Mixtures to Work: Lessons from 8 Farms in PA & NY Barbara Baraibar, Mary Barbercheck, & Dave Mortensen, Penn State University; Jennifer Glenister, New Morning Farm; Thor Oechsner, Oechsner Farms Room 106 Not Recorded Material Level: Intermediate Audience(s): Farmers • Ag & Food System Professionals Dig deep into Penn State’s cover crop mixtures “farm-tuning” experiment, which has been conducted on six organic farms throughout Pennsylvania and two in New York since August 2016. We will hear presentations from two participating farmers on their experiences with the project, and additional experiments run at their own farms, and give an overview of the results from all eight farms from the first full year of the experiment. We will also conduct a small groups activity in which will participants learn how to finetune seeding rates and planting dates to establish a good mixture for a specific farm.

Virtual Farm Tour: Multi-species Grazing, Low-input Dairying & Nurse Cows Suzanne Nelson Karreman & Hubert Karreman, Reverence Farm Room 108 Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners Take a virtual farm tour of Reverence Farm, home of the Karremans. They will share speciﬁcs on methods of multi-species grazing: grain-free, grass-fed dairying with diversiﬁed income stream from integrated beef/dairy herd; utilizing a nurse herd to raise replacements and for yearling veal calves; cograzing cattle and sheep; pigs for pasture renovation; integrating layers, broilers, and turkeys into rotation; guard dogs; turning cutover forest into pasture and importing inexpensive fertility; telling our story and marketing through an off-farm cafe. You’ll get to hear what they tried, what works, what they learned, and where they are going.

Program Descriptions Set Your Records Straight: Handson Farm Record Keeping Intensive Mike Stenta, FarmOS/Farmier & Brooks Miller, North Mountain Pastures Room 204 Not Recorded Material Level: Introductory Audience(s): Farmers • Ag & Food System Professionals Organizing your records can provide invaluable insight into the patterns and history of your farm, and enable you to boost production and proﬁtability. This workshop will provide a hands-on introduction to farmOS, the open source, communitymaintained farm record keeping system. Participants will learn how to map their farm, record their daily activities and observations, and manage their plantings, animals, and equipment. Attendees are encouraged to bring a laptop and will leave with a functional, mobile-ready record keeping system.

Advocacy Counts: Getting Involved in Local Government Judy Chambers, Penn State Extension; Laura Dininni, Ferguson Twp; Carla Stilson, College Twp; Ron Moule, Carversville Farm/Solebury Twp; Peter Buckland, Penn State Sustainability Institute/Ferguson Twp Room 205 Recorded Material Level: Introductory Audience(s): All This presentation is designed to encourage you to get involved in local government as a means to advocate for and create farm-friendly and sustainable local policy. We’ll discuss civic engagement on several levels, such as serving on planning commissions and other municipal boards, and as elected oﬃcials. A panel of local elected oﬃcials will share their stories of getting — and staying — involved.

Food Value Chains & Food Hubs Brian Moyer, Penn State Extension; Ann Karlen, University of VT Food Hub Management Program; Emily Best, TOG; Nathan Holmes, Family Farms Creameries; Diane Staz, SC Harvest Hub; Ryan Witmer, Philly Food Works Room 206 Recorded Material Level: Introductory Audience(s): Farmers • Ag & Food System Professionals A lot of us have heard the terms “Food Hub” and “Food Value Chains” — but what do they mean and how can they beneﬁt our ag community? The USDA says, “food value

chains represent an innovative business model in which agricultural producers, manufacturers, buyers, and other related supply chain actors form collaborative, transparent partnerships” and “food hubs make it possible for many producers to gain entry into new larger-volume markets that boost their income and provide them with opportunities for scaling up production.” We will explore various business models to help you determine what is right for you and give you the tools and inspiration to start your own food hub or value chain.

Biological Alchemy Michael Phillips, Holistic Orchard Network Room 207 Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners This lively exploration of soil biology and healthy plant metabolism will rouse every gardener and fruit grower to think deeper. How mycorrhizal fungi enhance plant health is absolutely stunning. Nutrients are delivered by means of “fungus-root” synergy. A boost to green immune function helps keep disease at bay. Expansive fungal networks bring resiliency to ecosystems. Soil aggregate formation addresses carbon ﬂow. Yet for the longest time, we have ignored basic soil biology and instead disturbed ecosystems at our own peril. Time to change all that, and fast!

Pollinators & Native Plants: Who They Are, What They Do, How To Grow Them Wendy Brister, Harveys Gardens & Connie Schmotzer, Penn State Extension Room 208 Not Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners This session will be broken into three components: the insects, the plants, and how to propagate and/or acquire the plants. The insect section will focus on the double life of pollinators; not only are they beneﬁcial for crop production, many of them also provide pest control. The plant portion will focus on plants that are native to the Mid-Atlantic region, and their cultural information. The propagation portion will discuss challenges of growing perennials from seed, vegetative reproduction, and sourcing seed and/or plant material. Attendees should bring (2) empty 1gallon milk jugs.

THURSDAY • 7:30PM KEYNOTE Building a Future with Farmers Lindsey Lusher Shute, National Young Farmers Coalition Presidents For the last 100 years, the United States has faced a precipitous loss of farmers and ranchers. Today, only 6% of farmers are under the age of 35 and nearly 100 million acres of farmland will need a new farmer in the next 5 years. This keynote will include stories about the young farmers who are working against the odds to succeed in agriculture and the changes necessary to build a future with farmers.

FRIDAY • 8:30–9:50AM Using Financial Statements to Monitor Farm Performance Chris Blanchard, Purple Pitchfork Presidents 1 Recorded Material Level: Intermediate Audience(s): Farmers Farm financial statements — your balance sheet, income statement, and cash flow statement — can provide concrete information about the financial health of your farm. Chris Blanchard will help you understand what the different parts of your financial statements mean, how to assemble accurate and meaningful statements, and how you can use the information they contain to improve your farm’s financial health.

Climate Mitigation through Agriculture: Solutions from Project Drawdown Mamta Mehra, Project Drawdown Presidents 2 Recorded Material Level: Intermediate Audience(s): All Learn about Project Drawdown, the most comprehensive plan ever proposed to reverse global warming. After some background on the need to reverse global warming, the workshop will dive into agricultural solutions to either sequester carbon or to avoid GHG emissions, or both, including detailed information about each solution and their comparison with conventional practices. The workshop will also touch on “coming attraction” solutions for the agriculture sector. These are the solutions that are not yet fully developed or available for wider adoption.

Program Descriptions Building a Small Mushroom Farm Mark Jones, Sharondale Mushroom Farm Presidents 4 Not Recorded Material Level: Intermediate Audience(s): Farmers Explore the different skills and infrastructure needed for developing a viable mushroom growing business. Discussions will include: evaluating your site, obtaining valuable mushroom strains, obtaining substrates, clean room design, grow room design, growing processes, harvesting, post-harvest handling, and marketing.

Downy Mildews of Basil, Spinach, & Other Crops Margaret McGrath, Cornell University Room 104 Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners • Ag & Food System Professionals Understanding pathogen biology, favorable conditions, and disease cycles is key to successfully managing plant diseases organically. Knowing how to identify them, in particular early symptoms, is also critical. The focus of this workshop will be new and emerging downy mildew diseases in the northeast. Those affecting spinach and lettuce have been especially problematic in winter greens. They will be compared to other foliar diseases to provide thorough understanding of plant pathogen biology. Management options will be discussed.

Sheep 101: Fundamentals for Success Caroline Owens, Owens Farm Room 105 Recorded Material Level: Introductory Audience(s): Farmers New to sheep, or planning for the future? Jump-start the learning curve and avoid common mistakes. Topics include initial purchase, health maintenance, fencing, infrastructure, handling and restraint, grazing, processing, and lambing vs buying weanlings. Caroline Owens has sold feeder lambs for many years, and will share the challenges faced and overcome by new shepherds.

Organic Snap Bean Production Jennifer Glenister, New Morning Farm Room 106 Recorded Material Level: Intermediate

Audience(s): Farmers • Homesteaders & Gardeners At New Morning Farm, we grow green beans as part of a diversified organic vegetable operation. From field preparation to harvest, through post-harvest handling and marketing, we have established systems to produce and profitably market high quality snap beans. These strategies allow us to achieve about 20 to 21 weeks of consistent harvests that satisfy several retail markets and our wholesale marketing cooperative.

Organic Herd & Flock Health Hubert Karreman, Reverence Farm Room 107 Recorded Material Level: Intermediate Audience(s): Farmers This talk will cover various natural methods of treatment (including botanicals, biologics and nutritionals) for commonly encountered conditions of dairy cows, sheep and pigs. Prevention and treatment of digestive disturbances, parasitism, lameness, mastitis, infertility are among the topics to be covered. Case studies will provide examples of how and when to use different modes of treatment.

Understanding Amendments & Fertilizers Monica Pape, The Accidental Agronomist Room 108 Recorded Material Level: Introductory Audience(s): Homesteaders & Gardeners This workshop is geared to homesteaders and gardeners and will examine the differences between amendments and fertilizers. Attendees will learn best management practices for using amendments and fertilizers in order to grow higher yielding and more nutrient dense crops.

Why Is The Ship Rigged Like That? Let’s Change It. Peter Buckland, Penn State Sustainability Institute/Ferguson Twp Supervisor Room 109 Recorded Material Level: General Audience(s): All In this workshop, attendees will be invited to think about local government and how they can make changes for sustainability. Peter Buckland will share share his story of going from being a sustainability activist to working as a supervisor in Ferguson Township. He will share the story in order to show how citizens can work together through local government

to protect the interconnected fabric of our land, the safety of fresh water, the stability of the atmosphere, and ultimately our homes. He will provide examples of local legislative tools that he and his board have used for sustainability.

Q & A with Lindsey Shute Lindsey Shute, National Young Farmers Coalition Room 112 Not Recorded Bring your questions to this informal, open session. Lindsey will be there ready to answer them all.

Growing Opportunity: USDA Sustainable Agriculture Programs for Your Farm Juli Obudzinski, National Sustainable Agriculture Coalition Room 202 Recorded Material Level: Introductory Audience(s): Farmers Today’s farmers are changing the way we farm and eat in this country. Folks starting out in farming from rural and urban areas are conscious about the environment, pursuing new markets, and selling both fresh and valueadded products directly to consumers, restaurants, schools and food hubs. Federal resources are available to help, but learning what is available for whom is not straightforward. Join the National Sustainable Agriculture Coalition to learn about federal resources available to help make your farm dreams and big ideas a reality.

Healthcare Coverage & Insurance Options for Groups & Individuals Erin Hart, American HealthCare Group Room 203 Recorded Material Level: Intermediate Audience(s): All This presentation will provide a broad overview of the healthcare marketplace, both in terms of healthcare providers and insurance coverage. Attendees will learn how to navigate the healthcare marketplace to minimize costs and maximize beneﬁts. A review of Medicare, Medicaid, CHIP, individual, and group/ employer health plans will allow participants to choose the best method of obtaining healthcare coverage in this changing landscape. A legislative update will be included, if necessary, depending on state and federal programs.

Program Descriptions The Complexity of Spray Decisions in the Healthy Orchard Michael Phillips, Holistic Orchard Network Room 204 Recorded Material Level: Advanced Audience(s): Farmers Many challenges come on the scene starting at bloom and on through the fruit sizing window. Orchardists who understand how to track the “Scab Dance” gain important perspective on how to time their choice of spray applications to weather events. Management decisions get even more complicated once fruitlets are on the scene. Pest options often need to be applied separately from fatty acid-based foliar sprays. Boosting tree immune function presents an entirely different paradigm from surface coverage with mineral fungicides. Every orchard site calls for a customized response to the year at hand.

Food Safety Modernization Act — What You Need to Know! Lindsey Gilmour, Organic Planet LLC; Chelsea Matzen, National Farmers Union; Gary Bloss, PA Farmers Union Room 205 Recorded Material Level: Intermediate Audience(s): Ag & Food System Professionals Compliance with the Food Safety Modernization Act (FSMA) regulations presents an additional challenge for farmers and small-scale processors in local and regional food markets. This session will review the Federally mandated exemptions and exclusions available to produce growers and processors under FSMA, highlight how states are implementing FSMA from a national perspective, and outline opportunities and resources available through the Local Food Safety Collaborative and Ag Extension Oﬃces in the state to assist with improving farm food safety.

Fermented Milk for the Lazy & Cheap: Kefir & Mesophilic Yogurt Amanda Feifer, Phickle Room 206 Recorded Material Level: Introductory Audience(s): All It truly doesn’t get easier than fermenting milk into yogurt or kefir. Mesophilic (or room-temp culturing) yogurts have diverse textures and flavors, and better yet, they require no special equipment or skill to make. Come learn the best practices and observe some of the fun and funky ways to eat your probiotics with

virtually no effort and a budget that can cover milk and a jar.

All Season Biological Disease Management in Vegetable Crops Steve Bogash, Marrone BioInnovations Room 207 Recorded Material Level: Intermediate Audience(s): All Managing vegetable diseases requires a proactive approach. In this session we will discuss strategies and materials to combat common and less common diseases in tomatoes, peppers, cucumbers and melons. This session is appropriate to both indoor and outdoor growers. We’ll build a healthy season from growing great transplants, through planting, then ﬁnishing high quality, highly nutritious crops.

Building a Sustainable Local Food Economy Jeremy Bean & Elizabeth Kennedy, Penn State Sustainability Institute Room 208 Recorded Material Level: Advanced Audience(s): All How can large institutions like Penn State and local growers work together to build a sustainable local food economy? Local growers and the University have been working for a number of years on this very issue with little progress. We have uncovered a number of barriers and potential solutions that will really require a collaborative effort to solve. The recent growing trend towards local food hubs is one possible solution. Join us for a discussion-oriented session focused on possible solutions to what has been an intractable problem to date.

Modern, Family Farm-Scale Pastured Pork Production Ross Duﬃeld, Rodale Institute Senate Suite Not Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners The opportunity in local, humanely raised pastured pork production is skyrocketing, making it an ideal enterprise for consideration and a perfect complement to many forms of farming. Shoppers and chefs have discovered that with factory farming came a fall in quality and are now seeking the deep, rich ﬂavor and healthier meat produced by heirloom breeds feeding on living forages outdoors. Rodale

Institute is leading the way in designing and proving hybrid housing/production systems.

FRIDAY • 10:50AM KEYNOTE The Future of Farming, Is Urban Agriculture the Answer? Karen Washington, Rise & Root Farm Presidents 2 Recorded Material Level: Introductory Audience(s): All As the population in urban areas increases, and small rural farms decrease, the interest in urban agriculture is on the rise. The UN states by 2050 the world’s population will reach 9.7 billion, up from today’s 7.3 billion people. There are many proponents who believe that in the future, urban agriculture will be able to feed the local economy. Is this fact or ﬁction? As both an urban and rural farmer, hear how I juggled both sides, only to discover some real truths about growing food in both places.

FRIDAY • 12:50–2:10PM Learning Circle: Let’s Troubleshoot Your Farm’s QuickBooks! Rachel Devitry & Elaine Lemmon, Kitchen Table Consultants Executive Conference Suite Not Recorded Material Level: Intermediate Audience(s): Farmers Despite the title, this will not be boring. We expect lively discussion as we all share our QB tips and woes. Your presenters will kick it off by sharing some QuickBooks Online revelations of their own, but come ready to talk through your own challenges with this platform, as well as offer solutions you’ve discovered. Our goals are to call out some common issues and help educate the group on what steps they can take to streamline their setup and accounting procedures to produce useful ﬁnancial reports. Additionally, we aim to help you uncover some QB tools you might not be familiar with.

Storage Vegetables for Off-Season Sales Pam Dawling, Twin Oaks Community Presidents 1 Recorded Material Level: Intermediate Audience(s): Farmers

Program Descriptions Grow crops you can sell during the winter. This workshop will cover suitable crops, schedules, and storage conditions. You’ll be given tools to adapt to your weather, including basic crop protection. This workshop will provide tables of cold-hardiness and details of four ranges of cold-hardy crops. It includes tables of storage conditions needed for different vegetables and suggestions of suitable storage methods, with and without electricity.

Exploring Soil Dynamics Michael Phillips, Holistic Orchard Network Presidents 2 Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners No gloves will be worn in this championship ﬁght to a successful harvest! In this corner, we have the Soil Food Web… in the other corner, Soil Chemistry. We have told both the bacteria and the phosphorus that hitting below the belt is not allowed under BRIX rules. Fungal fans can expect a front row seat. The winner will be crowned with sustainable humus while the loser might be massively limed. All proceeds to beneﬁt the Mycorrhizal Association of Good Tilth. You will be able to interpret a soil test in light of soil biology after all is said and done.

Small Wind Energy Systems for the Farm Allison Rohrs & Michael Sell, Saint Francis University Institute for Energy Room 104 Recorded Material Level: Introductory Audience(s): Homesteaders & Gardeners Harnessing the power of the wind can be an exciting way to generate electricity on the farm, but careful consideration must be taken to ensure expectations match reality. Improper siting of a system can have a profound impact on production. In this presentation, we will provide an overview of Pennsylvania’s wind resource and key considerations for siting a wind turbine as well as possible installation challenges, types of turbines and towers, certiﬁcations, maintenance, and possible funding opportunities. We will also review some example projects. Alternatives will also be brieﬂy discussed.

Farmers Market Boot Camp — Survival Tips Heather Manzo, Penn State Extension & Art King, Harvest Valley Farm Room 105 Recorded

Material Level: Introductory Audience(s): Farmers Join Ag Business Penn State Extension educator, Heather Manzo and Harvest Valley Farms owner, Art King to explore how to make this challenging and potentially profitable sales channel work. Farmers markets are a popular entry point for new farmers, and experienced farmers can find success as a market anchor. Despite these benefits, approaches to managing labor, food safety, liability, merchandising and the weather all present challenges in keeping a farm brand fresh at market season after season. This session explores national trends and provides farm-level strategies to survive the season.

Kombucha Love: Make & Customize a Bottle for Next to Nothing Amanda Feifer, Phickle Room 106 Recorded Material Level: Introductory Audience(s): All Kombucha is a delicious fermented tea beverage that’s been sweeping the nation for years now. But why pay $7 a bottle when you can make it at home for next to nothing? In this session, we’ll cover basic techniques for brewing single-batch and continuous, bottling, ﬂavoring, ﬁzz, and the best way to make your booch taste the way *you* want it to taste! We’ll discuss how to best care for your kombucha culture (SCOBY), problems you may encounter along the way and how to deal with them, and we’ll debunk some myths about what this mystical brew really “does.”

Pigs & Piglets Swine Nutrition Jeff Mattocks, The Fertrell Company Room 107 Recorded Material Level: Introductory Audience(s): Farmers Get the details of swine nutrition at different stages of growth. This workshop will cover feed formulas and feed alternatives. It will also cover some basic management practices.

Tapping Trees: Making Syrup & Sap from Maple & More Steve Gabriel, Cornell Small Farms Program/Wellspring Forest Farm Room 108 Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners • Ag & Food System Professionals Learn the latest research for the best methods to tap, collect, and process tree saps on the

farm or homestead. While the focus will be on Sugar Maple, we will also discuss the potential for tapping Black Walnut and Birch trees. Topics covered include assessing a woods for tappable trees, selecting the proper equipment, proper tapping practices, and how to boil safely and eﬃciently. Wellspring currently harvests from about 200 trees, though the information is applicable for anyone looking to tap a few trees, or thousands. Our approach to retail sales and agritourism will also be discussed.

Bringing Home the Beef: Direct Purchasing Bulk Meat from the Farm Julie Hurst, Blue Rooster Farm & John Hook, Blue Rooster Customer Room 109 Recorded Material Level: Introductory Audience(s): All This workshop will cover what consumers need to know about purchasing bulk meat directly from a farmer. We will discuss how to make your purchase ﬁt your lifestyle, questions to ask the farmer and butcher, the beneﬁts and challenges of “nose to tail” approach to meat purchasing for a household and much more. This is an interactive workshop that allows plenty of time for questions and discussion.

Organic Herd & Flock Health Q & A Hubert Karreman, Reverence Farm Room 112 Not Recorded Material Level: Intermediate Audience(s): Farmers Bring your questions for veterinarian Hue Karreman. This will be an open format with no formal agenda.

Biostimulants & Silicon, The Next Chapters in Plant Nutrition Steve Bogash, Marrone BioInnovations Room 202 Recorded Material Level: Intermediate Audience(s): All Plant biostimulants and silicon are the next chapter in growing healthy plants with minimal use of pesticides. Most biostimulants are made at least partially from kelp, but often contain additional amino acids, humic acids, vitamins, phytohormones and chelated nutrients. Research indicates that biostimulants can greatly help plants tolerate drought, high salt levels, extreme heat, root saturation and other abiotic challenges. Silicon is only now becoming recognized as an

Program Descriptions essential plant nutrient. Increasing Si in and on plant tissue greatly aids in how plants survive stressors.

tomato production, and vermicomposting.

Learning Circle: Understanding Amendments & Fertilizers for Farmers

Susan Beal, Independent Consultant Room 206 Recorded Material Level: Intermediate Audience(s): All There are many reasons — aside from the demands of organic certiﬁcation — to use natural approaches to livestock (and other) healthcare. Among these reasons are vibrant intergenerational health, cost, absence of resistance and residues, and preference of the farmer. In this interactive workshop we’ll cover some practical options for health care — drawn from the realms of husbandry, homeopathic medicine, herbal options, kitchens and gardens — and common sense. This session is appropriate for all animal species, two and four legged.

Monica Pape, The Accidental Agronomist Room 203 Not Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners This Learning Circle is geared to the larger scale grower and will examine the differences between amendments and fertilizers and what their functions are in different farming systems. Attendees will discuss best management practices for using amendments and fertilizers in order to grow higher yielding and more nutrient dense crops.

Creating a Natural Medicine Chest for Man & Beast

major cause of methane emissions. This session will give an overview of 412 Food Rescue’s work that focuses on food waste prevention at each stage of the supply chain and will catalyze discussion on how everyone can participate to create impact on hunger and sustainability.

Q & A with Karen Washington Karen Washington, Rise & Root Farm Senate Suite Not Recorded Material Level: Introductory Audience(s): All Join Karen following her keynote. She’ll answer your questions and continue the conversation in this open format, informal session.

FRIDAY • 3:40– 5PM Stamping Your Herd or Flock with Desirable Traits: Linebreeding for Production Suzanne Nelson Karreman, Reverence Farm Room 204 Recorded Material Level: Advanced Audience(s): Farmers • Homesteaders & Gardeners This talk will focus on the history and practice of line breeding from a practical, farmer perspective. Focus will be placed on how farmers can use their own observations to create families of animals that thrive in their environments with the farm’s management style. Your farm maybe a better genetic resource than a catalogue.

Maximizing Urban High Tunnel Function Adrian Galbraith-Paul, Heritage Farm Room 205 Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners Getting the most out of your high tunnel is crucial for urban growers with space and infrastructure limitations. This workshop will focus on techniques for urban farmers who may lack typical infrastructure such as water, electricity or tractor access and want to maximize the functionality of their high tunnel. Techniques covered include construction, water catchment, low tech heating options, seed starting techniques, minimal tillage, baby greens production,

The Key to Growing Organic Peaches Jim Travis, Travis Organics Room 207 Not Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners Organic peaches are in great demand and they are valuable. The key to growing fresh fruit quality peaches is understanding how to keep trees healthy and fruit clean. Producing a quality peach fruit crop requires the knowledge of what can ruin a peach crop and the organic management practices that can be used to prevent or reduce crop loss. Discussion will include, varieties, training, return fruiting, biology of pest and beneﬁcial insects, use of insect pheromones, insect trapping, insect and disease sanitation, weather impacts on disease development, and best organic management practices.

End Food Waste — Why We All Need to Take Part Leah Lizarondo, 412 Food Rescue Room 208 Recorded Material Level: Introductory Audience(s): All Food waste has risen to the top of food policy agenda in the last two years. 40% of food going to landﬁlls impacts not only our work to impact hunger but also our work to preserve the environment—20% of our water and land resources go toward producing food that is never eaten and food waste in landﬁlls is a

Farming Practices in the Mountains of Switzerland Judith Mudrak, Weston A. Price Foundation Executive Conference Suite Not Recorded Material Level: Introductory Audience(s): All Take a tour to Swiss Mountain farms to learn about their animal husbandry, the beneﬁts of meadow grazing, and their primitive cheese production practices. We will visit a Swiss research institute and learn why some farmers demand horned animals and the inﬂuence it has on the blood and milk. What is Swiss science telling us about fungus in the soil? What do the European milk studies show concerning asthma and allergies? Are farm children cleaner and bacteria free? How do the Swiss advertise for their milk? Where was traditional rye grown? See the traditional foods farmers love.

Making Money with Pastured Swine Jeff Mattocks, The Fertrell Company Room 106 Recorded Material Level: Intermediate Audience(s): Farmers Get a comprehensive overview of Swine breeds, the expected performance for the breed, and cost of production for the common swine breeds.

Program Descriptions Financing for Farmland Access, Expansion, & Transition with Dirt Capital Jacob Israelow, Dirt Capital Room 107 Recorded Material Level: Advanced Audience(s): Farmers • Ag & Food System Professionals Dirt Capital Partners invests in farmland in partnership with farmers throughout the Northeast United States, promoting sustainable farmers’ land access and security. The goal of each project is transfer of ownership to the farmer. This workshop will provide an overview of Dirt’s approach and provide detailed examples of creative ways they solve challenges in farm access, transfer, and succession. There will be ample agenda time for Q&A and discussion of local issues and solutions. Farmers and service providers, bring your land challenges for discussion!

2018 Food Trends to Keep Your Customers Engaged Heather Manzo, Penn State Extension Room 108 Recorded Material Level: N/A Audience(s): Farmers Every year national food trends influence the restaurant industry, celebrity chef menus, and prepared food and snack flavors. Adapting these trends for your farm or value added food venture can keep product lines fresh, cultivate repeat customers, craft advertising and outreach that gets customers in their taste buds, while creating management efficiency by integrating production and marketing efforts. The information in this workshop can uncover and pursue new niche markets and therefore potential revenue streams. Farmers, market managers and value added food producers are welcome!

Organic Integrity Panel Tom Beddard, Lady Moon Farms; Justine Cook, PCO; Dave Mortensen, Penn State University; Jeff Moyer, Rodale Institute; Drew Norman, One Straw Farm; Hannah SmithBrubaker, PASA Room 109 Recorded Material Level: Advanced Audience(s): Farmers The organic sector is rapidly growing in response to consumer demand. In Pennsylvania alone, sales from farms doubled from 2015 ($300M+) to 2016 ($600M+), positioning us as second in the nation, next

only to California. With the growth of the label have come questions of integrity and how or if current regulations uphold original intent. As well, some allowable farm practices are coming into conﬂict with consumer expectations as demand for transparency increases. Come prepared to engage in civil discourse around this complex issue.

Multi-Species Grazing Q & A Suzanne Nelson Karreman, Reverence Farm Room 112 Not Recorded Material Level: Intermediate Audience(s): Farmers–Homesteaders & Gardeners This will be an informal discussion about how to integrate multiple species in a pasture. Come with questions about fencing, watering, shade, preventing overgrazing, or integrating another or multiple species onto your farm.

Learning Circle: Organic Fruit Production Tim Clymer, Threefold Farm; Michael Phillips, Holistic Orchard Network; Jim Travis, Travis Organics Room 203 Not Recorded Material Level: Advanced Audience(s): Farmers Join three long-time fruit growers to tackle your questions and challenges — and be ready to share your own techniques and systems with the group!

Learning Circle: Navigating Key Decisions for Vegetable Farm Success Jim Crawford, New Morning Farm; Deirdre & Trey Flemming, Two Gander Farm; Aimee & John Good, The Good Farm Room 204 Not Recorded Material Level: Advanced Audience(s): Farmers • Ag & Food System Professionals Produce farms come in many shapes and sizes, but all successful farm businesses adapt and evolve over time. In this workshop, farmers Jim Crawford (New Morning Farm), Deirdre and Trey Flemming (Two Gander Farm), and Aimee and John Good (The Good Farm) will tell the story of their farm’s evolution using farm financial records. The presenters will share key financial indicators for their businesses over the past 10 years and highlight key decisions that enabled them to increase sales, grow equity, or become more profitable.

Healthcare-Agriculture Partnerships: Exploring Benefits & Barriers Thomas Herb, ProduceRx; Steph Pomraning, Strites’ Orchard; Jackie Swihart, Village Acres Farm; Jim Eisenstein, Jade Family Farm; Michael Scheidel, Little Peace Farm Room 205 Recorded Material Level: Intermediate Audience(s): Farmers Local farmers and healthcare providers often share the same goals for community health, yet a dichotomy usually exists. In 2016 Penn State Health piloted a program connecting patients with Community Supported Agriculture. Now in its second year, and with a new arm including 100 healthcare employees and students, the program has demonstrated the benefits of healthcare-agriculture partnerships—from offering a solution for clinicians to increased marketing and sales for partner farms. With benefits for all those involved, one has to wonder, why aren’t there more healthcare-agriculture partnerships?

Grafting Vegetables — Tomatoes & More Andrew Mefferd, Growing for Market Room 206 Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners Grafting is a natural practice that is making a big difference in tomato production. Vegetable growers are now realizing the same beneﬁts that grape and fruit tree growers have been enjoying for centuries. Come learn how grafting can boost yield and disease resistance, why at this point the beneﬁts mostly apply to tomatoes, how they could apply to other vining/fruiting vegetable crops in the future, and the potential drawbacks. We will also cover how to use grafted plants and do grafting yourself.

Tools for Managing & Monitoring Employees on the Farm Chris Blanchard, Purple Pitchfork Room 207 Recorded Material Level: Intermediate Audience(s): Farmers Employees make it possible to get more done, but managing workers and their work takes dedicated time, energy and processes. Whether you manage one seasonal worker or a large year-round crew, good management can make the difference between making headway on

Program Descriptions your farm’s work or just creating headaches. Chris Blanchard will discuss how to create a productive, positive work environment by removing emotions from management decisions and actions, communicating clear expectations, and implementing systems for eﬃciency and accountability.

Fixing the Food & Farm System: Can the Farm Bill Help? Juli Obudzinski, National Sustainable Agriculture Coalition Room 208 Recorded Material Level: Introductory Audience(s): All Deserted main streets, boarded up storefronts, and aging infrastructure are an all too familiar scene in rural communities. Communities are struggling with aging farmers, natural resource and weather challenges, and a prolonged downturn in the farm economy. These problems are not inevitable — they are the result of policies and programs created through federal farm bills over decades. Not only are the problems not inevitable, the solutions are available! Join staff from NSAC to learn more about the 2018 Farm Bill and how you can become an advocate for sustainable change.

Forest Farming Native Medicinal Forest Plants: An Overview Eric Burkhart, Shaver’s Creek Environmental Center Senate Suite Not Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners Many native medicinal forest plants in the eastern US are currently wild-harvested species but have potential to become niche agroforestry crops. This workshop will provide an overview of current markets, proﬁtability, sustainability and quality concerns surrounding native medicinal forest crops (e.g., ginseng, goldenseal, black cohosh and more) and share emerging opportunities for forest landowners and medicinal plant growers to become involved in cooperative supply chains.

SATURDAY • 8:30– 9:50AM Cover Crops for Vegetable Growers Pam Dawling, Twin Oaks Community Presidents 1 Recorded

Material Level: Intermediate Audience(s): Farmers This workshop will cover how to use cover crops to feed and improve the soil, smother weeds, and prevent soil erosion. Discussion will include selecting cover crops to make use of opportunities year round as well as how to ﬁt cover crops into the schedule of vegetable production while maintaining a healthy crop rotation.

Simple Greenhouse & Hoophouse Production Improvements Andrew Mefferd, Growing for Market Presidents 2 Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners There are a lot of differences between growing in the ﬁeld and growing in a hoophouse or greenhouse. Though some of the differences can be quite complex, there are a number of fairly simple changes that can improve protected culture production. In this introductory to intermediate level talk, come hear about some of the changes you can make. Whether you are already growing in a hoophouse or greenhouse or are thinking about it, making just a few of these changes can improve your production. Topics covered include: spacing, grafting, fertility, irrigation, pruning, trellising and more.

Growing Gourmet & Medicinal Mushrooms Mark Jones, Sharondale Mushroom Farm Presidents 3 Not Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners Learn how to grow several different types of mushrooms using low-tech, low-cost methods in your garden or woodlot. Discussions will include biology and ecology of fungi in agriculture, using mushrooms for personal and ecological health, and methods for cultivating shiitake, oyster, lion’s mane, reishi, and other mushrooms in wood, straw, and compost.

Becoming a Zero Waste Homestead Claire Orner, Quiet Creek Herb Farm & School of Country Living Presidents 4 Recorded Material Level: Introductory Audience(s): Homesteaders & Gardeners Take a journey into Quiet Creek’s sustainable living system. Discover how you, too, can

reduce wasteful habits by saving energy, time, resources, and skills while heading toward a zero waste home, farm, and organization.

Taproot Kitchen — Cultivating Talent, Dreams & Community Anne Rohan & Sharon Schafer, Taproot Kitchen Room 104 Recorded Material Level: N/A Audience(s): All We’ll tell the story of a culinary venture with three main ingredients; individuals with intellectual disability (ID) and autism, fresh produce gleaned from local farmers and growers, and the diverse talents of our community. Our story begins with a simple idea: Everyone has a place at the table. Our growing network of individuals with ID and autism, artisan bakers and chefs, farmers, growers and others is working to cultivate talent, dreams and partnerships in unlikely places, tapping into the value and worth of marginalized people and food that would otherwise be wasted.

The Basics of Holistic Management™ Decision Making Susan Beal, Independent Consultant Room 105 Recorded Material Level: Introductory Audience(s): All Holistic Management™ is a decision-making and process that considers the triple bottom line of relevant economic, social and environmental considerations, simultaneously. This process of planning and monitoring is applicable to any whole — be that farm, business, family, or an individual. In this session, Susan Beal will introduce attendees to the foundation of Holistic Management: decision making, ﬁnancial and land use planning and monitoring. She will provide them with some of the basics required to begin to make and monitor decisions and plans made from this unique perspective.

Tree Fodders: The Top Species to Feed Your Animals Steve Gabriel, Cornell Small Farms Program/Wellspring Forest Farm Room 106 Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners • Ag & Food System Professionals Tree fodders provide robust and climateresilient foods for animals, and can be both

Program Descriptions nourishing as well as medicinal in their properties. This presentation focuses on four of the top researched fodder species; Willow, Black Locust, Mulberry, and Poplar, trees that are highly adaptable to a wide range of sites and conditions. We’ll discuss the research on nutrition, recommendations for feeding, and methods for propagation and grazing to utilize fodder without killing the trees. This is most beneﬁcial for ruminant livestock, but some application to pigs and poultry will be mentioned.

Weathering Water Extremes in Pennsylvania’s Changing Climate Tony Buda, USDA ARS Room 107 Recorded Material Level: Intermediate Audience(s): All Climate change has emerged as a critical issue facing agriculture and water resources in the US. This presentation draws upon recent findings from the US National Climate Assessment, as well as regional and local evaluations of long-term trends in precipitation, temperature, and streamflow, to highlight fluctuations in weather, seasons, and stream hydrology as a consequence of climate change in the Mid-Atlantic region. The seminar also examines future climate change projections for the Mid-Atlantic region using downscaled climate datasets from nine regional climate models.

Soil Health & Organic Farming Diana Jerkins, Organic Farming Research Foundation Room 108 Recorded Material Level: Audience(s): Farmers • Homesteaders & Gardeners • Ag & Food System Professionals OFRF will present information from our new series of educational guides designed to help organic farmers and ranchers enhance the soil health and overall resilience of their operations. This workshop will assist farmers in selecting the best practices for their particular circumstances, while leading the way toward more sustainable agricultural systems. Topics covered include soil health and weed management, soil health and tillage, soil health and water management, and soil health and nutrient management.

Improving Land Stewardship & Proﬁtability on Grass-fed Beef Farms Jasmine Dillon, Penn State University & Bob

Boyce, Lil’ Ponderosa Beef Room 109 Recorded Material Level: Intermediate Audience(s): Farmers This workshop will explore the environmental benefits, impacts, and profitability of grassfed beef production. After reviewing current research on these topics, we will have a discussion, led by a grass-fed beef producer implementing these practices at scale, about the use of high quality forages in your rotation to increase profitability and reduce environmental impact. The workshop will be interactive, with the presenters soliciting questions from the audience to guide their presentation and the following discussion.

Learning Circle: Pastured-Pig Costs of Production John Hopkins, Forks Farm; Joanna Michini, Purely Farm; Brooks Miller, North Mountain Pastures Room 203 Not Recorded Material Level: Advanced Audience(s): Farmers Pigs are a ﬁxture of many pastured-livestock farms, but knowing the true costs of production is crucial to making pastured pigs work economically. John Hopkins, Brooks Miller, and Joanna Michini will share detailed numbers for their pastured-pig operations. This will be a discussion, so bring your farm’s expense numbers for feed, processing, labor, and infrastructure, and we will collaboratively explore opportunities to cut costs and increase proﬁts.

Bumper Crop Blues to Bumper Crop Use Chef Mike Abate, Pocono Supper Club Room 204 Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners Convert surplus crop to value added products. Customers love getting foods right from their trusted farmer. You already have relationships in place; this workshop will help to build your network and ﬁll in the loose ends. Even if you are a home gardener, you will learn to expand your skill set and store crops longer in different ways by canning, cooking, and collaborating with the very same chefs you supply all season. This chef will share his experience with CSA farmers, farm market friends, and loyal foodies that have helped spark this evolution in the way we share food.

FARMroots Beginning Farmer Program Gabriela Pereyra, FARMroots Room 205 Recorded Material Level: Introductory Audience(s): All FARMroots’ Beginning Farmer Program (FBFP) identiﬁes, educates, and supports aspiring farmers with agricultural experience to establish their own economically and environmentally sustainable farm businesses in the NYC region. By training the next generation of regional farmers, the FBFP helps keep farmland in production and strengthens rural communities, farmers markets, and the region’s food system as a whole. The project is based in New York City and supports new farmers within the city, New York’s Hudson Valley and Catskill Regions, New Jersey, and northeastern Pennsylvania.

Jumpstart Your Marketing with Social Media: Intro to Social Media Marketing Sarah Cornelisse, Penn State Extension Room 206 Recorded Material Level: Introductory Audience(s): Farmers • Ag & Food System Professionals Marketing, particularly social media marketing, is an ever-changing environment. This workshop will explore four of the most popular social media platforms — Facebook, Instagram, Pinterest, and Twitter — and how you can use these tools to market directly to your customers and potential customers. Topics covered will include how social media has changed the way we do business, basics functions of each platform, choosing the right social media platform for your business, and developing your social media marketing strategy.

Raising Pastured Egg Layers at Scale Craig Haney, Carversville Farm Room 207 Recorded Material Level: Intermediate Audience(s): Farmers Craig Haney will cover pasture management, soil health, metrics, processing, and welfare concerns of ﬂocks greater than a thousand hens. This workshop will be useful for farms that have experience with egg laying hens and are considering increasing their ﬂock sizes.

Program Descriptions Safe Washing of Leafy Greens Lee Stivers, Penn State Extension Room 208 Recorded Material Level: Intermediate Audience(s): Farmers Growers frequently wash leafy greens before sending them to market to keep them fresh and extend their shelf life. But does washing after harvest make leafy greens safer to eat? Only if you take the proper steps to ensure that they do not become contaminated with harmful microbes that can cause food-borne illness. This workshop will delve into the details of safe washing of leafy greens, including proper washing steps, types of wash systems, correct use of sanitizers, and FSMA/GAPs standards.

Buying & Selling at Auctions — Strategies for Getting the Best Deal Michael Dilliard, Michael F. Dilliard Auction Company & Lyn Garling, Over the Moon Farm Senate Suite Not Recorded Material Level: Introductory Audience(s): Farmers Auctions abound in farming communities and, if you know what you are doing, auctions can provide a great way for buyers to save money on goods, equipment, tools, livestock, and even a farm. But if you are new to farming, or auctions, the auction scene can be confusing, daunting, and a waste of money. Lyn Garling will speak from a greenhorn farmer point of view — how to overcome fear, learning how to understand and handle the bidding process, navigating different types of auctions, and what to consider before you show up at the auction. Michael Dilliard will speak from his experience with a wide variety of auctions (real estate, estates, farms and farm equipment) and venues (in-person, on-line, other). Mike will cover the positives and pitfalls facing those wishing to SELL at auction and those looking to BUY at auction. There will be plenty of time for Q and A and for YOU to ask your burning questions at this session.

SATURDAY • 10:55AM CLOSING KEYNOTE Farm-Life Balance: Reﬂections & Ideas from the Farmer to Farmer Podcast Chris Blanchard, Purple Pitchfork

Presidents Recorded Material Level: Audience(s): All Making a living farming is one thing. Having a life is another. Chris Blanchard spent 25 years farming, so he knows this ﬁrsthand — both the good and the bad of it. And after interviewing over a hundred farmers for his Farmer to Farmer Podcast, Chris has heard from farmers across North America about the strategies and realities of creating and maintaining a positive quality of life while owning and operating a sustainable farm.

SATURDAY • 12:50– 2:10PM Fall & Winter Hoophouses

Herb Processing, Preservation, & Use Claire & Rusty Orner, Quiet Creek Herb Farm & School of Country Living Presidents 4 Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners Come and discover the top ten herbs to grow, process, preserve and use. There are no secrets at Quiet Creek, so enjoy learning from our 21 years of working with culinary, medicinal and ornamental herbs. You’ll get all you need to start, including detailed plans for your own worm bin.

Empowering Women Farmers to Find Their Voices & Lead by Example

Pam Dawling, Twin Oaks Community Presidents 2 Recorded Material Level: Intermediate Audience(s): Farmers Grow varied and plentiful winter greens for cooking and salads as well as turnips, radishes, and scallions for your winter markets. Pam Dawling will discuss how to get continuous harvests and maximize use of your valuable covered space, including transplanting indoors from outdoors in the fall. The workshop includes tips to help minimize unhealthy levels of nitrates in cold weather with short days. Late winter uses will be discussed as well, including growing bare-root transplants for planting outdoors in spring.

Patty Neiner, PA WAgN Room 104 Recorded Material Level: Intermediate Audience(s): All Although women have always played an integral part in agriculture, they have usually not been seen as leaders. Women have taken the back seat and supported their husbands, fathers, brothers and uncles. Now with women rising in numbers as principal farm owners, it is time for women to step into areas of leadership and help promote the needs of women farmers. This session will help women farmers through the voices of their peers to be empowered to prioritize (in their already busy lives) their inner leader to help promote the needs of women farmers.

Small Space & Vertical Gardening

Food Policy Councils as a Change Agent Tool

Rania Campbell-Bussiere, Alyssa Schimmel, & Danyell Brent, Cloud 9 Rooftop Farm Presidents 3 Not Recorded Material Level: Introductory Audience(s): Homesteaders & Gardeners Looking to improve production in your container garden? Or use vertical space to grow more vegetables? Or playing with a small garden plot? Join Cloud 9 Rooftop Farm to explore opportunities to maximize production and growing space in small gardens! Cloud 9 facilitates the growth of community-led rooftop and urban gardens in Philadelphia. Each site is designed by constituents to uniquely ﬁt their space and needs. Our sites range from rooftop herb gardens to groundlevel ﬂower and vegetable beds to indoor container gardens. Bring questions, ideas, and experiences to share!

Heather Manzo, Penn State Extension Room 105 Recorded Material Level: Intermediate Audience(s): All Food Policy Councils (FPCs) compliment transdisciplinary food systems work, by focusing on the inﬂuence the policy environment has on businesses and communities participating in local and regional value chains. FPCs are also a vehicle to create substantial consensus-driven, integrated networks from which assets from multiple sectors and disciplines can be leveraged to create collective impact. The presenter is co-founder and co-chair of the Pittsburgh Food Policy Council, and will share the big ideas and resources behind FPCs contextualized by community and economic development successes.

Program Descriptions Farmers Taking on Climate Change: A Panel Tony Buda, USDA ARS; Jim Crawford, New Morning Farm; Don Kretschmann, Kretschmann Farm; Gay Rogers, Hameau Farm Room 106 Recorded Material Level: Intermediate Audience(s): Farmers Climate change is already happening in the northeastern United States, bringing warmer temperatures, extreme storms, and new pests and diseases. How can farmers adapt to the new normal and prepare for future climate trends? Dairy grazier Gay Rogers and organic vegetable growers Jim Crawford and Don Kretschmann will share insights and adaptation strategies from over 40 years of experience. After sharing a brief overview of current climate trends and research for our region, Dr. Tony Buda from the USDA Agricultural Research Service will moderate questions for the panel.

Quality of Life on the Farm: A Panel Chris Blanchard, Purple Pitchfork; John Good, Good Farm; Anna Santini, North Mountain Pastures; Lindsey Shapiro, Root Mass Farm Room 107 Recorded Material Level: General Audience(s): Farmers • Ag & Food System Professionals Join Farmer to Farmer Podcast host and PASA keynote presenter Chris Blanchard and a panel of farmers for this further exploration of the strategies and realities of creating and maintaining a positive quality of life while owning and operating a sustainable farm.

Farmer & College Partnerships: Educating Future Consumers Kelly Allen, Northampton Community College & Thad Jett, Jett’s Produce Room 108 Recorded Material Level: Introductory Audience(s): Farmers–Ag & Food System Professionals Presenters will discuss how a partnership between local farmers and area colleges can create an outcome that is prosperous for both the producers and the school. Attention will be given to a model that emphasizes the impact a vibrant local food system can have on a student’s academic experience. Discussions with attendees will center on the beneﬁts of

educating future consumers and how such an endeavor helps shape the food culture of an area. Examples will also be shared to highlight the value of working with local consumers to gain greater insight into their potential needs.

Profitable Meat Marketing: Improved Skills & Pricing Right Matthew LeRoux, Cornell Cooperative Extension Room 109 Recorded Material Level: Intermediate Audience(s): Farmers–Ag & Food System Professionals In this workshop, you will learn how to develop your farm’s marketing strategy and how to set specific marketing objectives to make your job easier. In addition to marketing tips, you’ll learn about Cornell’s new online Meat Price Calculator. The calculator uses your farm’s data to develop pricing for meat sold by the hanging weight or by the cut. It accounts for processing and marketing costs, allows you to build in a profit, then lets you adjust the pricing of each cut until you reach your goal.

Market Channel Assessment Brian Moyer, Penn State Extension Room 203 Recorded Material Level: Intermediate Audience(s): Farmers Deciding where to sell your farm products is just as important as deciding what to grow. Even if you have been farming and selling your products for a long time, you still need a way to assess your marketing channels to decide if you should keep or stop doing certain channels and a have a way of analyzing potential new ones. This workshop will take you through a simple method of doing market channel assessments to determine the effective ways to reach your target audience, and will give you the tools to do this on your own.

Organic Research Results Poster Session (Part 1) hosted by the Organic Farming Research Foundation Room 204 Not Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners • Ag & Food System Professionals Current research results will be presented by farmer and university researchers on a variety of production topics such as biological control to pests, dairy farming, grain crops, composting, tillage and cover crops, vegetable

production, and more. Researchers will be available for answering questions about improving organic production based on new research results. Information is speciﬁcally relevant to Pennsylvania and Eastern US growing conditions and crops. This program will continue until 3:20pm.

Learning Circle: Troubleshooting Pastured Poultry Health Mike Badger, APPPA; Susan Beal, Laughing Oak Farm; Jeff Mattocks, The Fertrell Company Room 205 Not Recorded Material Level: Introductory Audience(s): Farmers Join these experts for an open discussion about prevention, treatment, and management of poultry health. Bring your questions, as well as your own tips and tricks to share!

Berry Production from Field to Market Kathy Demchak & Lee Stivers, Penn State Extension & John Shenk, Shenk Berry Farm Room 206 Recorded Material Level: Intermediate Audience(s): Farmers Berry crops are high in value and there is a strong market for them, but they have unique requirements that can make them challenging to grow. In this workshop we will take a look at site requirements for strawberries, brambles, and blueberries, and touch on various production options and key pests for each. Finally, we’ll explore marketing options and economic considerations that will help keep your operation proﬁtable.

Farmland Access: Impact Investing for the Food & Farmland Revolution Sally Dodge & Dale Guldbrandsen, Iroquois Valley Farms Room 207 Recorded Material Level: Introductory Audience(s): All Impact investments in regenerative organic farming deliver healthy foods, soils, and the reversal of climate change. Sally Dodge and Dale Guldbrandsen will describe the successful business model used at Iroquois Valley Farms to provide farmland tenure and ﬁnancing for family farmers who are joining the food and farming revolution by rebuilding soils,

Program Descriptions providing clean healthy organic food, and sequestering carbon to cool the planet. The session will demonstrate how private missionrelated investment in farmland by socially responsible investors can work to beneﬁt both farmers and investors.

Managing Your Small Woodlot for Health & Productivity Steve Gabriel, Cornell Small Farms Program/Wellspring Forest Farm Room 208 Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners • Ag & Food System Professionals Forests cover a vast amount of agricultural land, but are often an afterthought for management. Engaging with the woods can be fun, rewarding, and proﬁtable, but it all starts with understanding the ecology of the forest and employing good management practices. This presentation will focus on an approach to assessing a woods, learning tree ID, and taking some initial steps to decide which trees to cut, and which to leave alone. Participants will leave with a roadmap for getting starting with sustainable management of a woodlot. It’s not as hard as it may seem!

SATURDAY • 2:20–3:20PM DISCUSSION SESSIONS, MEET UPS, & MORE Mobile Power Lab Tour & Demonstration hosted by Saint Francis University Institute for Energy Parking Lot (Exit end of Presidents Prefunction, Turn Right) Weather permitting, Saint Francis University will bring its mobile power lab. This tiny classroom includes solar panels with battery storage, a biomass pellet stove, a small wind turbine blade, wall insulation demonstrations, and more. So bundle up and head out the end of Presidents Prefunction to see it for yourself. Turn right as you exit, the lab will be parked in the parking lot.

Women Farmers Meet Up hosted by Pennypack Farm & Education Center Room 104 Come for a relaxed, informal gathering of women farmers. The group can talk about the realities of being a woman farmer.

Discussion: Opening Your Farm to the Public hosted by pafarmstay Room 105 Have you thought about expanding your farm products into a farm stay, on-farm store, or on-farm events? Are you already doing this and eager to share your successes (and lessthan-successes)? Join pafarmstay for an informal conversation.

Discussion: Student Farmers Taking Leadership in the Land Grant University hosted by the Student Farm at Penn State Room 106 Students at Penn State University will share their experiences in the growing Sustainable Food Systems Program (SFSP) at Penn State, especially the Student Farm. Participants will be able to share their own insights into building a new program within a large institution, as well as innovative ways that students can engage in the process.

Info Session: PASA’s Diversiﬁed Vegetable Apprenticeship program hosted by PASA Room 108 PASA farmers are currently writing the standards for a formal apprenticeship that will serve both aspiring farmers and experienced managers looking for skilled employees. Join PASA’s Dan Dalton to learn about the process of developing this exciting program and share your feedback for the proposed curriculum.

Music Jam Room 112 Bring your instruments, even if it’s just your hands or voice, for a little jam time.

Direct Market Dairy Farmers Discussion hosted by Kim Seeley, Milky Way Farm Room 203 A team of PASA members who are established dairy farmers and who are engaged in direct marketing of their dairy products are organizing a series of regional meetings throughout Pennsylvania in 2018. The purpose of the meetings will be to share resources with any other direct market dairy farmers. This discussion session will be aimed at setting the stage for the regional meetings, facilitating the sharing of information, and promoting farmer-to-farmer discussions in order to stay connected and communicate about current and future needs in the arena of direct marketing of dairy products. In

particular, dairy farmers who hold milk permits for raw or pasteurized ﬂuid products, or cheese and manufactured products, are encouraged to attend.

Organic Research Results Poster Session (Part 2) hosted by the Organic Farming Research Foundation Room 204 Current research results will be presented by farmer and university researchers on a variety of production topics such as biological control to pests, dairy farming, grain crops, composting, tillage and cover crops, vegetable production, and more. Researchers will be available for answering questions about improving organic production based on new research results. Information is speciﬁcally relevant to Pennsylvania and Eastern US growing conditions and crops. This program begins at 12:50pm.

Discussion: Overcoming Social & Economic Barriers to Going Organic hosted by PA Certiﬁed Organic Room 205 Making the leap to organic comes with many hurdles and new challenges for a farm. Join PCO to discuss strategies for overcoming these barriers.

Discussion: Access to Land & Capital hosted by Iroquois Valley Farm & National Young Farmers Coalition Room 206 How can we get young people farming? Give them access to land and capital! Join Iroquois Valley Farm and the National Young Farmers Coalition to talk about ways to overcome these barriers and to hear about ways it’s already happening.

Discussion: Farm Eﬃciency hosted by Katy Ament, Tooth of the Lion Farm & Apothecary Room 207 Join Katy Ament to talk about ways to measure and improve farm eﬃciency.

Urban Farmer Meet Up hosted by Urban Tree Connection, Penn State Extension, & The Food Trust Room 208 If you’re a new or established urban grower or farmer, are interested in learning about urban farming in Pennsylvania, or want to connect with urban growing experts, be sure to attend.

Program Descriptions Share your success stories and ongoing challenges, and discuss the everyday needs, struggles, and joys of urban farming. Network with your colleagues from across the state to swap best practices and share how your farm or organization works to empower and build community. Discuss funding needs, sustainability, mission, and more during this hour with your fellow urban growers and movement-builders.

SATURDAY • 3:40– 5PM Direct Marketing Silver Bullets — Customer Acquisition & Retention Heather Manzo, Penn State Extension Presidents 2 Recorded Material Level: Intermediate Audience(s): Farmers • Ag & Food System Professionals Carving out proﬁts in the local and regional sales arena depends on sophisticated and dynamic marketing to customers. This workshop is for fresh and value added producers of any size and scale. We will explore eﬃcient and inexpensive ways to make sure your target customer keeps your products at the top of their shopping list. We will demystify market research and customer surveys, and make suggestions for tying those activities to on and off season production and marketing activities, streamlining the path towards cultivating repeat customers.

Medicinal Herbs & Wild Edibles: Creating a Hyper-local Home Apothecary Marian Dalke, Norris Square Neighborhood Project Presidents 3 Recorded Material Level: Introductory Audience(s): All “All healing with the decision to heal.” The basic ingredients of our healing can be found in the ecosystems immediately around us, both rural & urban. Join Women’s Herbal Educator Marian Dalke for a hands-on workshop about building relationships with healing medicinal herbs wherever you live. You will learn about 15 basic herbs that grow wild in our region or can be cultivated a home easily. Gain practice making infused oils, decoctions, and tinctures. Leave this workshop with the skills and conﬁdence to create your apothecary from the wilds around you.

911 — High Tunnel Soil Health Rescue Elsa Sanchez & Tom Ford, Penn State University Presidents 4 Not Recorded Material Level: Introductory Audience(s): Farmers This workshop will focus on soil quality in high tunnels. This past year, with funding from the Pennsylvania Vegetable Marketing and Research Program, we have been intensively working with growers across Pennsylvania to improve soil quality in their high tunnels. We will discuss ways to avoid, detect, and improve high tunnel soils based on the most common problems we have seen.

Farm Efficiency: From Workflow to Labor Management Katy Ament, Tooth of the Lion Farm & Apothecary Room 104 Recorded Material Level: General Audience(s): Farmers • Homesteaders & Gardeners For the 2017 growing season, Tooth of the Lion Farm and Apothecary analyzed its labor hours and crop enterprises in order to make informed decisions about their farm operation in seasons to come. This in-depth look at the season’s findings will show you how to set up data tracking systems and outline which questions you need to ask yourself in order to pinpoint your own farm’s efficiencies and inefficiencies. Learn tips about keeping track of where your time goes each week, and consider how you can delegate those tasks you really wish you didn’t have to do!

Organic Belgian Endive for Fun Or Profit John Eisenstein, Jade Family Farm Room 105 Recorded Material Level: Intermediate Audience(s): Farmers • Homesteaders & Gardeners This workshop will describe growing organic Belgian endive root in the field and techniques for forcing the roots in the winter to produce fresh, delectable chicons. The emphasis is on hydroponic forcing techniques, but soil based forcing will be covered as well. Sales, marketing, costs and profitability will also be discussed. The focus is on a scale appropriate for a small farm, but techniques for personal or homestead production will also be covered. This presentation is a summary of the

presenter’s last two years growing endive a under a Northeast SARE grant.

Growing & Marketing Hardy Kiwi Berries — A New Fruit for Fall Kathleen Glahn, Kathy’s Kiwi Berries, LLC Room 106 Recorded Material Level: Introductory Audience(s): Farmers Overcome the challenges of growing and marketing an exciting new fall fruit — kiwi berries. Even though hardy kiwi takes a long time to produce it ﬁrst berry, it may be worth the investment to add kiwi berries to your fall product mix. This program will educate ﬁrst time and experienced growers on how to start a kiwi berry block, trellising methods, site plans, harvesting, marketing, and pruning. This presentation will include photos of established plantings throughout the growing process.

Alternatives to Corn & Soy Jeff Mattocks, The Fertrell Company Room 107 Recorded Material Level: Intermediate Audience(s): Farmers This workshop takes a closer look at the “other” grains for making animal feeds to replace or minimize corn and soy. This presentation will also discuss spent brewers, sprouts, and black soldier ﬂy larvae.

Foundations for Natural Management of Small Ruminants Susan Beal, Independent Consultant Room 108 Recorded Material Level: Intermediate Audience(s): Farmers Shepherds of varying experiences, as well as consumers, increasingly want small ruminants raised in more natural ways. Maintaining a naturally reared group of sheep or goats requires a full spectrum husbandry plan, with attention to multiple details. In this workshop, Susan Beal will cover some of the basic considerations of successful natural ﬂock management. The session will include comments on stock selection, nutrition and health care practices.

Agricultural Automation & the Future of Farm Work Leland Glenna, PSU; Lawrence Busch, Michigan State University; David Ervin, Portland State University

Program Descriptions Room 109 Recorded Material Level: Introductory Audience(s): Farmers • Ag & Food System Professionals During much of the twentieth century, experts and policy makers claimed that social welfare would be enhanced as machines made people more productive in agriculture and manufacturing. Some claimed that incomes would rise, even as the amount of work required declined. In reality, however, despite rising productivity over the past 70 years, most Americans are working more while receiving relatively less income. This raises questions about how increasing mechanization and automation in agriculture will affect farm work and farmer compensation in the future.

Recorded Material Level: Introductory Audience(s): All Intense storms negatively impact the profitability of agricultural production and lead to increased stormwater runoff, harming both local and downstream water quality. At the same time, agricultural floodplains are often a financial loss for producers. Installing conservation practices in these spaces, such as riparian buffers, can help with flood mitigation and provide ecological benefits. This session will focus on innovative opportunities to engage stakeholders on how to address flooding challenges, implement conservation practices, meet water quality goals, and maximize producer profits.

Flowers for the Produce Farmer Strategies for Working with Overbooked Processors Matt LeRoux, Cornell Cooperative Extension & Brian Moyer, Penn State Extension Room 203 Recorded Material Level: Intermediate Audience(s): Farmers • Ag & Food System Professionals Many farms report a shortage of meat processing facilities, or at least that the processors they use are booked out months in advance. Brian Moyer of PSU-Extension and Matt LeRoux from Cornell and the Niche Meat Processors Assistance Network will address processing and marketing strategies for working with processors in this environment.

Maya Kosok, Hillen Homestead & Elisa Lane, Two Boots Farm Room 206 Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners Come learn about diversifying your revenue streams with cut flowers, primarily through farmers markets and CSAs. We’ll offer practical, specific information on crop planning, recommended varieties, tips for growing and harvesting, advice on pricing, demo of bouquet construction, and ideas for marketing/selling your flowers. The workshop will include handouts of sample planting plans for fall, spring, and summer successions and will also touch on florist and wedding sales.

Room 208 Recorded Material Level: Introductory Audience(s): Homesteaders & Gardeners Successfully growing fruit for your family becomes straightforward when you narrow the big picture down to getting the basics right. Fungal and bacterial disease can be successfully managed with deep nutrition and competitive colonization. Major insect challenges can be resolved safely when you perceive who, what, and when. This overview of complementary sprays backed by biodiversity and soil health will set the stage for successfully growing tree fruit in the MidAtlantic region.

Variations & Methods for Artisan Breads Maureen Diaz, Weston A. Price Foundation Senate Suite Not Recorded Material Level: Intermediate Audience(s): All We all know about sourdough and yeast breads, but how about moving beyond these basics to explore a variety of methods for producing fragrant, fully-fermented artisanal breads? In this workshop we will look at many different methods of preparing levains, or starters, for this staple of every household including the use of keﬁr, grape skins, European “poolish”, and the multitude of options to produce a wide variety of ﬂavors and textures. You will never look at breadmaking the same again!

Worm Composting Claire & Rusty Orner, Quiet Creek Herb Farm & School of Country Living Room 204 Recorded Material Level: Introductory Audience(s): Farmers • Homesteaders & Gardeners Come and discover the basics of vermicomposting — a perfect way to reduce landﬁll waste and to obtain a biologically-rich soil amendment for your garden. Quiet Creek has been worm composting for 21 years helping schools, restaurants, parks, and farms implement this maintenance-free system; you can be next!

Floods, Biomass, & Buffers: Opportunities through Stakeholder Engagement Lara Fowler & Gaby Gilbeau, Penn State University Room 205

Bringing Food Justice & Food Sovereignty into Your Work Karen Washington, Rise & Root Farm Room 207 Recorded Material Level: Introductory Audience(s): All The farming community must realize that there have been empty seats at the table of food justice. For too long the food movement has engaged in conversations and policies without the true voices of affected people. The cookie cutter approach towards ﬁxing our food system is not working. It’s not about just growing food anymore, but about bringing justice and sovereignty into our work. We will discuss some of the challenges facing the food movement, and come away with action steps we all can take when confronting injustice.

Home Orchard Care Michael Phillips, Holistic Orchard Network

Speaker Biographies & Contact Information Chef Mike Abate, Pocono Supper Club

bub14@psu.edu

Thomas Beddard, Lady Moon Farms, Inc.

PO Box 420 Analomink, PA 18320 PoconoSupperClub.com (570) 801-0652 Mikejabate@gmail.com

Dr. Barbara Baraibar is a weed ecologist on the Cover Crop Cocktails research team. Her research includes studying effects of cover crops on weed suppression in organic cash crops, and the use of weed seed-eating insects to manage weed populations in grain crops.

1795 Criders Church Rd Chambersburg, PA 17202 ladymoonfarms.com

Chef Mike Abate, cooks organic vegetarian gourmet food bundles for his customers. Facebook helped join the Josie Porter Farm & the Pocono Supper Club in a happy pairing of fresh produce in abundance & a fresh perspective of food preparation and presentation. This relationship led to other pairings with local growers. Through farm stores and farmers markets, reaching customers is easy and proﬁtable.

Kelly Allen, Northampton Community College 3835 Green Pond Road Bethlehem, PA 18020 https://www.facebook.com/ncceast40 (484) 354-4610 kellyrobertallen@gmail.com Kelly Allen is a community college professor and coordinator of the school’s community garden. In 2015, Kelly helped build a partnership with local food producers to create a 12-month market that would provide experiential learning opportunities for students. Since then, he has noticed an increase in the food knowledge of his students and a rise in the college’s commitment to food and food workers.

Katy Ament, Catkin Consulting PHL Catkinconsulting.com katy@catkinconsulting.com Katy Ament is the creator of Catkin Consulting PHL and a member of the farm crew at Tooth of the Lion Farm and Apothecary, where she helps to grow herbs for medicinal tea and tincture blends. After spending the 2017 growing season analyzing labor hours and assessing crop enterprises, she is now offering similar consultation services to other farmers and producers.

Mike Badger, American Pastured Poultry Producers Association http://www.apppa.org (570) 713-9282 mike@pasturedpoultrytalk.com Mike Badger serves the American Pastured Poultry Producers Association (APPPA) as Executive Director and Publisher of Grit, the organization’s bi-monthly trade publication. Mike started raising pastured poultry in 2008 with a family ﬂock of layers; broilers, turkeys, and the occasional duck soon followed. He also hosts the Pastured Poultry Talk podcast; visit pasturedpoultrytalk.com.

Barbara Baraibar, Penn State University 415 ASI Building, University Park State College, PA 16803 http://agsci.psu.edu/organic/research-andextension/cover-crop-cocktails

Mary Barbercheck, Penn State University 501 ASI Bldg. University Park, PA 16802 http://ento.psu.edu/directory/meb34 (814) 863-2982 meb34@psu.edu Dr. Mary Barbercheck is a Professor of Entomology at Penn State and a leader of the Cover Crop Cocktails research team. Her current research interests include the impact of sustainable agricultural practices, including cover crops, on beneﬁcial insects and insect-killing soil fungi.

Bri Barton, Soil Generation https://everybodycolors.com Bri Barton is a garden educator and culture worker in Philadelphia, Pennsylvania. Her work elevates and embodies racial and environmental justice, earth worship, and deﬁant celebrations of life. She is a member of Soil Generation (SG), a Black & Brown-led coalition of gardeners and farmers building a healthy and equitable food system in marginalized communities of Philadelphia.

Tom Beddard founded Lady Moon Farms with his late wife Christine in 1988 on 22 acres. Thirty years later, LMF is the steward of over 2600 acres in 3 states, PA, GA, and FL, creating year round steady employment for our very dedicated workforce. Lady Moon Farms is committed to worker welfare, environmental stewardship, and growing, packing and shipping the ﬁnest organic vegetables in the world!

Chris Blanchard, Purple Pitchfork purplepitchfork.com See page 6 for Chris’ biography.

Gary David Bloss, Josie Porter Farm / PA Farmers Union 6332 Cherry Valley Rd Stroudsburg, PA 18360 www.pafarmersunion.org (570) 807-8915 bloss@ptd.net Gary Bloss manages PA Farmers Union’s participation in National Farmers Union’s Local Foods Safety Collaborative project funded by a cooperative agreement with FDA. He also comanages the Josie Porter Farm in eastern PA, serves on the board of the Northeastern Sustainable Agriculture Working Group (NESAWG), and holds a BSLA in landscape architecture from Penn State University and an MLA from Harvard University.

Susan Beal, Independent Consultant Susan Beal comes from a long background of holistic veterinary practice and is dedicated to providing holistic care for animals, humans, and the environment. Susan is particularly interested in whole farm/whole system pasture-based ecology and offers common sense advice and counsel, with the goal of health from the ground up for thriving individuals and ecosystems. She also provides educational programs, consulting, and coaching for her clients as well as farmers, producers, and consumer groups.

Jeremy Bean, Penn State Sustainability Institute

Steve Bogash, Marrone BioInnovations, Inc. www.marronebioinnovations.com (717) 877-7105 sbogash@marronebio.com Steve Bogash retired as a Horticulture Educator and Researcher, PSU Coop Extension in June 2016. Since retiring, Steve now works with the product development team at Marrone BioInnovations, Inc to create, ﬁeld test, and market new biological plant pest management products. He has continued to do applied research in ﬁeld and high tunnels on bell peppers, tomatoes, cucumbers, and processing tomatoes

110 Land and Water Research Building University Park, PA 16802 (814) 571-3565 jeb261@psu.edu

Kristy Borrelli, Northeast SARE/Penn State Extension

Jeremy Bean is the Associate Director at PSU’s Sustainability Institute. He focuses on innovative solutions related to a growing population and a dwindling supply of ﬁnite resources. He uses his unique set of skills in leadership development, change management, strategic planning, and group process facilitation to generate and implement solutions to energy, water, food, and waste problems.

Kristy Borrelli is a Sustainable Ag Extension Educator at Penn State University. She grew up on a small family beef and poultry farm in Upstate New York, received a bachelor’s degree in Environmental Biology from SUNY ESF, and M.S. and Ph.D. degrees in Soil Fertility from Washington State University. Her interests focus on diversifying cropping systems to maintain soil, air, and water quality.

(814) 863-9845 kab617@psu.edu

Speaker Biographies & Contact Information Bob Boyce, Lil’ Ponderosa Beef 44 Ponderosa Road Carlisle, PA 17015 www.lilponderosabeef.com 1bobboyce@gmail.com For the past 32 years Bob and Kate Boyce have operated Lil’ Ponderosa Beef Farm. Bob’s philosophy of “natural” farming may be summed up by the following: “one small farm, one giant experiment”. Bob manages over 500 acres of land (several family farms) and 250+ head of Angus cattle to produce high quality grass-fed beef. He has received numerous conservation and environmental stewardship awards.

Danyell Brent, Cloud 9 Rooftop Farm 704 W. Girard Ave Philadelphia, PA 19123 Cloud9rooftopfarm.org Danyell Brent began growing intensively in small spaces in his community in 2012. In his work as community garden coordinator, Neighborhood Advisory Council member, and community volunteer, he brings neighbors together to share food and improve access to critical resources. As co-farm manager at Cloud 9, and garden coordinator at Friends Rehabilitation Program, Danyell works with seven unique gardens.

Wendy Brister, Harvey’s Gardens 38 New Bridgeville Rd Wrightsville, PA 17368 harveysgardens@comcast.net Wendy Brister is a landscape designer, lecturer, and online marketing consultant for green industry businesses. She earned a BS in Landscape Architecture from Temple Univ. and owns Harvey’s Gardens, a native perennial nursery, which sources native plants for retail/wholesale clients. Wendy also serves as Conference Coordinator for the Native Plants in the Landscape Conference, Millersville PA.

Manager at Penn State’s Sustainability Institute and serves as a supervisor in Ferguson Township. He has worked at Tait Farm, an organic vegetable farm. He advocates for common sense approaches to fracking, climate change, land care, and local agriculture. He lives in Ferguson Township with his partner Meg and his son Sacha.

Anthony Buda, USDA Agricultural Research Service 3702 Curtin Road University Park, PA 16802 https://www.ars.usda.gov/northeast-area/uppa/pswmru/people/anthony-buda/ (814) 865-6623 Anthony.Buda@ars.usda.gov Dr. Anthony Buda is a Hydrologist with the USDA Agricultural Research Service in University Park, PA, and also serves as Co-Director of the USDA Northeast Climate Hub. Dr. Buda holds a B.S. in Environmental Science from Susquehanna University (1998), an M.S. in Forest Resources and Watershed Stewardship from Penn State (2000), and a Ph.D. in Forest Hydrology from Penn State (2007).

Judy Chambers, Penn State Extension 670 Old Harrisburg Road Gettysburg, PA 17325 extension.psu.edu (717) 334-6271 chambers@psu.edu Judy Chambers is an Economic and Community Development Educator for Penn State Extension. She works in the areas of organizational and leadership development, strategic planning and local government training. In 2009-2010 she served as Penn State Extension Fellow with the County Commissioners Association of PA. Recent work includes a focus on farmers and local government funded by NE SARE.

Tim Clymer, Threefold Farm Eric Burkhart, Shaver’s Creek / Penn State 3400 Discovery Road Petersburg, PA 16669 www.shaverscreek.org (814) 865-3951 epb6@psu.edu Dr. Eric Burkhart is an ethnobotanist who has been working for the past 15 years on agroforestry based production, conservation, and quality control in the native medicinal and edible forest plant industry in the eastern United States. He is plant science program director for Shaver’s Creek Environmental Center and a faculty instructor for Penn State’s Ecosystem Science and Management Department.

Mike Brownback, Spiral Path Farm

Lawrence Busch, Michigan State University

www.spiralpathfarm.com mike@spiralpathfarm.com

www.lawrencebusch.net lbusch@msu.edu

Mike Brownback is passionate about soil fertility and increasing the nutrient density of food, and he enjoys creativity while trying new methods of farming. He, along with wife Terra and two grown sons, Will and Lucas Brownback, farm Spiral Path Farm, a300-acre certiﬁed organic vegetable farm in Perry County, PA since 1978. Mike is a PASA Board member and serves on the Governor’s Ag Advisory Board.

Lawrence Busch is University Distinguished Professor Emeritus of Sociology at Michigan State University. He is author of 15 books and over 150 other publications most of which focus on food and agricultural technologies. He has written widely on how standards for physical objects are used to construct society, sometimes to the detriment of certain persons and groups.

Peter Buckland, Penn State’s Sustainability Institute, Ferguson Township

vegetables, and began farming in Maine in 2004. She continued working in sustainable agriculture and environmental education after moving to Philadelphia in 2009. Rania is the founding director of Cloud 9 Rooftop Farm and serves as Sustainability Director for Friends Rehabilitation Program. Rania loves exploring connections between people and their ecosystems.

Rania Campbell-Bussiere, Cloud 9 Rooftop Farm

102 Land and Water Research Building University Park, PA 16801 (814) 206-4959 pdbuckland@gmail.com

704 W. Girard Ave Philadelphia, PA 19123 Cloud9rooftopfarm.org (267) 607-3276 rania.campbellbussiere@cloud9rooftopfarm.org

Peter Buckland works as the Academic Programs

Rania Campbell grew up growing backyard

threefoldfarm.org tim@threefoldfarm.org Tim Clymer has been commercially growing small fruits for two years at Threefold Farm. Threefold Farm is a transitional organic orchard in Mechanicsburg, PA run by Tim and his wife, Katherine. Their farm specializes in growing unusual fruits like ﬁgs, kiwi berries, and pawpaws. Tim’s love of fruiting plants and desire to integrate faith and work led he and his wife to form Threefold Farm.

Justine Cook, PCO 106 School Street Spring Mills, PA 16875 paorganic.org (814) 470-9734 justine@paorganic.org Justine Cook is a Certification Specialist with PCO and handles organic certification review and compliance for livestock, crops, and processing operations. She participated on the Accredited Certifiers Association’s Organic Livestock and Poultry Practices Working Group to develop best practices around enforcing organic livestock production regulations.

Sarah Cornelisse, Penn State Extension 206A Armsby Bldg University Park, PA 16802 sar243@psu.edu Sarah Cornelisse is a Senior Extension Associate at Penn State in the Dept. of Ag Economics, Sociology and Education, working in the area of ag entrepreneurship and business management. Sarah has particular interest in value-added dairy entrepreneurship, marketing, and the use of social media for farm and food business marketing. She has been doing social media educational

Speaker Biographies & Contact Information programming since 2009.

Jim Crawford, New Morning Farm 22263 Anderson Hollow Rd Hustontown, PA 17229 newmorningfarm.net (814) 599-2777 jim@newmorningfarm.net Since 1972, Jim Crawford, with wife Moie, has owned and operated New Morning Farm, which encompasses 30 acres of certiﬁed organic, mixed vegetables and berries in south central Pennsylvania. The farm employs six to eight yearround helpers and approximately 25 seasonal workers and apprentices. Jim frequently presents at workshops and seminars on topics like proﬁtability, apprenticeships, and cooperative marketing. The Crawfords were honored in 2002 with the annual Leadership Award from PASA.

Marian Dalke, Norris Square Neighborhood Project marian@myneighborhoodproject.org Marian Dalke is a Community Herbalist and Urban Garden Manager at Norris Square Neighborhood Project. Marian works towards a just food system where all people have access to healthy, nutritious, and culturally aﬃrming foods. As a member of Soil Generation, Marian is an organizer of the Solidarity Group of white people working for anti-racism in the food system.

Dan Dalton, PASA PO Box 5437 Pittsburgh, PA 15206 www.pasafarming.org (814) 349-9856 ext 17 dan@pasafarming.org Dan Dalton joined PASA in 2016 as the Three Rivers Sustainability Hub Manager. He is responsible for educational programming, member outreach, and research coordination in western Pennsylvania. He has worked as an agronomist, advising farmers on how to manage their soils more sustainably, as a vegetable grower, and as an educator teaching agroecology. He is also working with farmers across Pennsylvania to develop a formal apprenticeship program for diversiﬁed vegetable farm managers.

Pam Dawling, Twin Oaks Community 138 Twin Oaks Road Louisa, VA 23093 www.sustainablemarketfarming.com (540) 894-5126 pam@twinoaks.org Pam Dawling is the author of Sustainable Market Farming, and also a contributing editor with Growing for Market magazine. An avid vegetable grower for over 40 years, she has lived at Twin Oaks Community in central Virginia for 25 years, growing vegetables for 100 people on 3.5 acres, and providing training for members. Her next book will be on building hoophouses and growing vegetables year round.

Kathleen Demchak, Penn State Extension

Jasmine Dillon, Penn State University

Dept. of Plant Science 102 Tyson Bldg. University Park, PA 16802 efz@psu.edu

3702 Curtin Rd, USDA ARS University Park, PA 16802 (469) 583-6946 jad520@psu.edu

Kathy Demchak has been a Senior Extension Associate in the Department. of Plant Science at Penn State University since 1999. She has worked with berry crops since 1992 conducting ﬁeld trials on a wide range of topics from trellis designs to variety trials to pest management. Currently she is involved in a large multi-state project on high tunnel and low tunnel berry crop production.

Rachel deVitry, Kitchen Table Consultants www.kitchentableconsultants.com (484) 767-4311 rachel@kitchentableconsultants.com Rachel deVitry is QuickBooks Online ProAdvisor Certiﬁed and the Administrative Director at Kitchen Table Consultants. Since 2006, she has grown organic vegetables on farms both large and small, including managing her own, Ornery Ladybug Farm, LLC. Throughout her experience, Rachel realized how helpful accurate records can be and how little time farmers can devote to them, and focused on planning and accounting.

Maureen Diaz, Weston A. Price Foundation www.westonaprice.org (202) 363-4394 mamasfollies@gmail.com Maureen Diaz has been a Weston A. Price Foundation volunteer chapter leader and educator since 2003 and has a regular column in Wise Traditions, the foundation’s quarterly journal. She also has produced 3 DVD sets which teach traditional food preparation including baking whole grain, fermented breads. Maureen enjoys life on a Virginia mountaintop with her husband, children and a variety of critters.

Michael Dilliard, Michael F. Dilliard Auction & Realty Company, LLC 573 Old Fort Road Centre Hall, PA 16828 www.dilliardauctions.com (814) 880-2893 mike@dilliardauctions.com Michael F. Dilliard began his auction career at the old age of 12. He acquired his legal Auctioneering license at age 20. Michael became a PA licensed Realtor in 2004. He earned his Real Estate Brokers License in 2008. Michael is a full time Auctioneer & Real Estate Broker. Michael is looking forward to answering your questions to expand your knowledge and understanding of the auction industry.

Jasmine Dillon is a PhD Candidate in the Department of Animal Science at Penn State. Her broad research interest is in the social, environmental, and economic aspects of sustainable food systems. She will share her current research on the impact of management on environmental footprints and cost of production for grass-fed beef production systems in the Northeast.

Laura Dininni, Ferguson Township (814) 883-8826 Lmd242@gmail.com Laura Dininni has had a long interest in civic responsibility and institutional leadership. Laura is interested in public engagement around food and economics, in terms of localization, sustainability and community sovereignty and the role opinion leaders and social organizations such as media, universities, and governments play in public dialogue. Much of Laura’s free time is spent on local farms.

Sally Dodge, Iroquois Valley Farms www.iroquoisvalleyfarms.com (802) 233-2498 sdodge@iroquoisvalleyfarms.com Sally Dodge has served as Northeast Community Development Manager for Iroquois Valley Farms since 2013. Sally was a pioneer in the locally grown foods movement in Vermont. Joining Iroquois Valley Farms has enabled her to contribute many years of experience in the promotion of organic farming and healthy food. Sally is a member of the board of advisors of Soil4Climate.

Ross Duffield, Rodale Institute 611 Siegfriedale Rd Kutztown, PA 19530 www.rodaleinstitute.org (610) 683-1400 ross.duffield@rodaleinstitute.org As farm manager of Rodale Institute, Ross Duffield was an integral part of the design team which created Rodale Institute’s revolutionary hog facility. In addition to working with the Institute’s hogs, he is responsible for field maintenance including planting and seeding, maintaining the farm equipment necessary to work the fields, and expanding the Institute’s organic livestock operations.

Franklin Egan, PASA PO Box 419 Millheim, PA 16854 www.pasafarming.org (814) 404-5284 franklin@pasafarming.org

Speaker Biographies & Contact Information Dr. Franklin Egan serves as PASA’s Director of Education. Through the SOIL Institute education programs, Franklin and the PASA team support farmer-to-farmer learning, administer apprenticeships for beginning farmers, and coordinate on-farm research into soil health and other topics. Franklin holds a PhD in Ecology from Penn State University and has also worked on vegetable and dairy farms.

James Eisenstein, Jade Family Farm 201 Schempf Road Boalsburg, PA 16827 jadefamilyfarm.com (814) 466-1970 j3e@psu.edu Jim Eisenstein is a retired Penn State professor, dividing his time between working as an unpaid ﬁeld hand at Jade Family Farm (he blogs about it and food issues as “Unpaid Fieldhand”) and working on local food issues in State College, PA. He helps at the farm with growing hardy kiwis, Belgian endive, and fruit.

John Eisenstein, Jade Family farm 1424 Matamoras Rd Port Royal, PA 17082 jadefamilyfarm.com (717) 527-4719 jadefamilyfarm@gmail.com John Eisenstein is the Field Commander at Jade Family Farm, a diversiﬁed vegetable and fruit farm in Juniata County, Pennsylvania. He has been messing around with Belgian endive for ten years or so, and ﬁnally! experienced the sweet taste of success, of sorts, in 2016. Now he wants nothing more than to share his knowledge with you.

David Ervin, Portland State University www.pdx.edu/sustainability/david-ervin (503) 241-1438 dervin@pdx.edu David Ervin is a Senior Fellow of the Institute for Sustainable Solutions and Professor Emeritus of Environmental Management and Economics at Portland State University. He conducts a research and outreach program on ecosystem services valuation. He continues research on the sustainability effects of genetically engineered crops that began while chairing a 2008–10 National Academies committee.

Amanda Feifer, Phickle http://phickle.com instagram: @phicklefoods Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she’s been teaching classes that range from keﬁr and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the actual book on vegetable fermentation (Ferment Your Vegetables, Fair Winds Press). You can ﬁnd her

pics of stinky, bubbly things on Twitter and instagram.

Adrian Galbraith-Paul, Heritage Farm

Deirdre & Trey Flemming, Two Gander Farm

Philadelphia, PA 19131

110 Buck Road Downingtown, PA 19335 www.twoganderfarm.com (610) 812-2582 twoganderfarm@gmail.com

(610) 613-9404

Trey and Deirdre Flemming own and operate Two Gander Farm, a certified organic produce farm located outside of Downingtown, PA. The Flemmings farm 10 acres of a 260+ acre preserved farm owned by the Brandywine Conservancy. Having completed the first five years working with the land trust, they are redeveloping their strategy for long term soil health, financial viability, and secure land access.

4300 Monument Ave https://www.heritagefarmphiladelphia.org/ agp613@gmail.com Adrian Galbraith-Paul manages Heritage Farm, a three acre intensive vegetable farm selling to Philadelphia restaurants and providing food for families in need. Adrian is committed to building eﬃcient and ecological farming systems that seek inspiration from nature and produce the best quality vegetables.

Lyn Garling, Over the Moon Farm www.overthemoonfarm.com (814) 349-2697 lyn@overthemoonfarm.com See page 7 for Lyn’s biography.

Thomas Ford, Penn State Extension 401 Candlelight Drive Ebensburg, PA 15931 (814) 472-7986 tgf2@psu.edu Tom Ford has worked for over 35 years with Cooperative Extension in Maryland, North Carolina, and Pennsylvania. During his career he has worked intensively with both conventional and organic growers to improve farm proﬁtability. He has a B.S. degree in Ornamental Horticulture from the University of Maryland and a MBA from Frostburg State University.

Lara Fowler, Penn State University 122 Land & Water Research Building University Park, PA 16802 (814) 865-4806 lbf10@psu.edu Lara Fowler currently holds a joint position at Penn State Law and the Penn State Institutes of Energy and the Environment. Her background is in water and energy law, and dispute resolution. She has worked for the Oregon Water Resources Department and was in private practice as an attorney and mediator prior to joining Penn State. She recently helped author a report on ﬂood insurance in PA.

Steve Gabriel, Wellspring Forest Farm & School

Gaby Gilbeau, Penn State Law 120 Land & Water Research Building University Park, PA 16802 (814) 863-6441 gmg205@psu.edu Gaby Gilbeau is an attorney whose work focuses primarily in the areas of water, energy and agricultural law. One of her main projects has been looking at riparian buffer policy and how implementation of riparian buffers can help states achieve their water quality goals under various government mandates. Before joining Penn State, she litigated water quality issues with the Chesapeake Bay Foundation.

Lindsay Gilmour, Organic Planet LLC (215) 696-9780 organicplanetexp@aol.com Lindsay Gilmour is a value chain coordinator, assisting family farmers in ﬁnding new markets and meeting the needs of diverse wholesale customers. Her current focus is Good Agricultural Practices (GAP) education, helping produce farmers overcome their trepidation and develop food safety programs that make sense for them. Her particular areas of expertise are Harmonized GAP, USDA GroupGAP, and the FDA Produce Safety Rule.

Kathleen Glahn, Kathy’s Kiwi Berries / Wild Juniper Farm

www.WellspringForestFarm.com stevegabrielfarmer@gmail.com

www.kathyskiwiberries.com (717) 495-7280 kathyskiwiberries@gmail.com

Steve Gabriel is an ecologist, farmer, and educator from the Finger Lakes Region of New York. He is Agroforestry Specialist for the Cornell Small Farm Program and co-owns Wellspring Forest Farm & School with his wife Elizabeth. He is co-author of Farming the Woods and author of Silvopasture: A Guide to Managing Pasture Animals, Forage Crops, and Trees in a Temperate Farm Ecosystem, due out in 2018.

Kathy Glahn and husband Jeff relocated to Gettysburg, PA from Upstate New York in 1998. At that time, Kathy had over 20 years management experience in outside sales and was ready to embark on a new career. In 2002, she ﬁrst learned about hardy kiwi berries and was very intrigued with potentially growing the fruit. After some research, a block of 50 vines was planted and has grown to 200 vines today.

Speaker Biographies & Contact Information Jennifer Glenister, New Morning Farm www.newmorningfarm.net (814) 448-3904 info@newmorningfarm.net Jennifer Glenister is the farm manager at New Morning Farm. For over 45 years, New Morning Farm has produced approximately 50 different crops, all certiﬁed organic. Crops include berries and herbs in addition to most standard garden vegetables. The vegetable grower apprenticeship program is well developed and has helped many aspiring growers launch their own farming careers.

Leland Glenna, The Pennsylvania State University llg13@psu.edu Leland Glenna is an Associate Professor of Rural Sociology and Science, Technology, and Society in the Agricultural Economics, Sociology, and Education Department at the Pennsylvania State University. His research interests are in the areas of social and environmental impacts of agricultural science and technologies. He grew up on a farm in Southeastern Minnesota.

Aimee & John Good, The Good Farm 8112 Church Rd. Germansville, PA 18053 goodfarmcsa.com farmers@goodfarmcsa.com John and Aimee Good own the Good Farm in Germansville, PA where they grow 10 acres of certiﬁed organic produce for a CSA, farmers market, and wholesale markets. The Good’s specialty has been developing eﬃcient production and marketing methods to balance farming with quality of life. The Goods have over 15 years of farming experience and are active members of the PASA community.

Dale Guldbrandsen, Iroquois Valley Farms www.iroquoisvalleyfarms.com (802) 345-5878 dguldbrandsen@iroquoisvalleyfarms.com Dale Guldbrandsen worked on his grandfather’s farms in Illinois during his youth, and on farms near Plymouth, Michigan. He worked in Fortune 500 companies for 30 years, and later provided performance improvement services in many economic sectors, including manufacturing, health care, and education. He has now circled back to the food and farming revolution as his main passion in joining Iroquois Valley Farms.

Jenn Halpin, Dickinson College Farm 553 Park Dr Boiling Springs, PA 17007 http://www.dickinson.edu/farm (717) 245-1251 halpinj@dickinson.edu Jenn Halpin is the Director and Farm Manager at the Dickinson College Farm. In this capacity, she manages all aspects of running a diversiﬁed farm

with strong educational roots. Jenn oversees the farm’s 10 acres of certiﬁed organic vegetable production and tractor cultivation. She is an avid explorer of reduced tillage techniques and works to integrate these approaches in the farm crop plan each year.

Craig Haney, Carversville Farm Foundation PO Box 204 Carversville, PA 18913 carversvillefarm.org craig@carversvillefarm.org Craig Haney is livestock manager at Carversville Farm Foundation, raising the farm’s animals using rotational grazing and other methods that are best for them, the land, and the people who will eat their eggs, milk, and meat. Prior to CFF, Craig founded the livestock program at Stone Barns Center in NY. Wherever he’s farmed, he’s combined a love of animal husbandry with a passion to teach.

Erin Hart, American HealthCare Group/Farm to Table Western PA 1910 Cochran Road, One Manor Oak, Suite 405 Pittsburgh, PA 15220 https://american-healthcare.net/ (412) 563-7807 ehart@american-healthcare.net Erin Hart oversees American HealthCare Group’s Health & Wellness programs. Erin created Farm to Table Western PA in 2006. The tagline reads: “Keep it Real, Keep it Local.” She is a licensed insurance broker specializing in health care options for seniors and is a frequent speaker throughout the region. Erin graduated from Allegheny College with a BA in English.

Thomas Herb, Penn State ProduceRx https://sites.psu.edu/producerx/ (610) 301-5080 pennstateproducerx@gmail.com Thomas Herb is a second year medical student at The Penn State College of Medicine in Hershey, PA. He is one of the Program Co-directors of Penn State ProduceRx, as well as a member of the Student Advisory Group for the Oﬃce for a Respectful Learning Environment. Previously he obtained a bachelor’s degree in Biochemistry/PreMed at Albright College where he conducted research in inorganic chemistry.

Nathan Holmes, Three Rivers Grown threeriversgrown.com nathan@threeriversgrown.com For the past ten years, Nathan Holmes has been working with farmers to get their products from their farms to your table. Nathan is the owner of Three Rivers Grown a local food distribution company and Family Farm Creameries a marketing collective for local farmstead dairies. His artistic outlet is combining things he loves into delicious ice creams as Pittsburgh Ice Cream Co.

John Hook, The Hook Group www.TheHookGroup.com (814) 404-0546 John@TheHookGroup.com John and Jackie Hook have purchased bulk meat from Julie Hurst and Roy Brubaker at Blue Rooster Farm for over a decade. During that time the Hook family of four has bought almost twoand-a-half tons of meat for personal consumption.

John Hopkins, Forks Farm 299 Covered Bridge Road Orangevile, PA 17859 forksfarmmarket.com (570) 441-1452 forks@epix.net John and Todd Hopkins run Forks Farm where they raise, process and market 100% grass-fed beef and lamb, pastured poultry, and woodlot pork for custom and retail markets. John is a forester and has a special interest in silvopasture. The Hopkinses farrow and ﬁnish hogs in the woods and use their hogs to develop and improve woodlot pastures for follow-up grazing by beef cattle and poultry.

Julie Hurst, Blue Rooster Farm LLC 1499 Route 35 S East Waterford, PA 17021 www.blueroosterfarm.com (717) 808-8020 royjulie@pa.net Julie Hurst and her husband, Roy Brubaker, graze beef and sheep on 150 acres of pasture in Juniata and Huntingdon Counties. They raise pastured / barnyard Berkshire pigs on their 90 acres farm. Julie has been direct marketing beef, lamb, and pork since 2002. She sells retail cuts at several farmers markets, has an online store on their farm website, and sells wholes, halves, and quarters.

Jacob Israelow, Dirt Capital Partners www.dirtpartners.com (646) 996-5413 jacob@dirtpartners.com Jacob Israelow founded Dirt Capital Partners to channel private investment in support of farmland access, conservation and long-term land security for sustainable farmers in the Northeast. Previously, he was a Vice President at Goldman Sachs in Asia. Jacob serves on the Board of the National Young Farmers Coalition and is on the New York Advisory Council of the American Farmland Trust.

Diana Jerkins, Organic Farming Research Foundation www.ofrf.org diana@ofrf.org Dr. Diana Jerkins has decades of experience in agricultural research, federal program management, university administration, and hands-on farming. She was a National Program

Speaker Biographies & Contact Information Leader with the USDA National Institute of Food and Agriculture between 2002 and 2014, and also helped implement the agency’s ﬁrst sustainable and organic agriculture programs. She has authored many publications on organic ag.

dairy veterinarian for 20 years in Lancaster, PA. He’s given invited talks around the world and has authored three books and co-authored textbook chapters and scientiﬁc articles. His focus these days is heart-based, hands-on healing for both animals & people.

Thaddeus Jett, Jett’s Produce 87 Ridge Road Telford, PA 18969 (215) 257-6274 farmer@jettsproduce.com

Elizabeth Kennedy, Penn State Sustainability Institute

Thaddeus Jett is a 3rd generation farmer who years ago made the switch from conventional farming practices to those that are healthier for people and the environment. In 2015 Thad helped build a partnership with a local community college to create a 12 month market that would offer consistent income for local vendors. In the two years since, he has experienced noticeable growth in his network.

Elizabeth Kennedy is a ﬁrst year MBA student at Penn State University studying Supply Chain Management and Sustainability. She works parttime with the Penn State Sustainability Institute as a project assistant.

Mark Jones, Sharondale Mushroom Farm PO Box 375 Keswick, VA 22947 www.SharondaleFarm.com (434) 296-3301 info@sharondalefarm.com Mark Jones is the owner and mycologist of Sharondale Mushroom Farm in Cismont, VA. SMF grows the highest quality certiﬁed organic mushrooms and organic mushroom spawn. Our mushrooms are recognized as Virginia’s Finest by VDACS, and SMF is a United Plant Savers Botanical Sanctuary. SMF offers workshops, tools and supplies for mushroom and microbial cultivation.

Ann Karlen, Food Hub Management Program, University of VT 924 S. 46th Street Philadelphia, PA 19143 https://learn.uvm.edu/program/food-hubmanagement/ (215) 206-2227 annkarlen65@gmail.com Ann Karlen launched and ran Fair Food from 2000-2016, a non-proﬁt organization in Philadelphia that developed new wholesale markets for farmers, and operated a social enterprise retail food business. Ms. Karlen is the Faculty Director for the Food Hub Management Certiﬁcate program at the University of Vermont, and an Entrepreneur in Residence at Kitchen Table Consultants.

Hubert Karreman, Reverence Farms PO Box 6 Saxapahaw, NC 27340 www.drhubertkarreman.com (833) 269-6787 Hubert.Karreman@gmail.com Hubert Karreman is a co-owner and manager of a 400-acre pasture-based, diversiﬁed livestock farm in North Carolina. Previously he was an organic

(214) 930-8279 eak29@psu.edu

Art King, Harvest Valley Farms 125 Ida Lane Valencia, PA 16029 www.harvestvalleyfarms.com (724) 816-0853 kings5@consolidated.net Art King started selling fruits and vegetables with his father when he was eight years old. He now farms 90 acres of small fruits and vegetables with his brother, Larry and son, David. They have a very diversiﬁed list of over 80 varieties of vegetables and their marketing is equally diversiﬁed. Their farm market is the primary outlet along with attending three farmers in Pittsburgh and a 393-member CSA.

Maya Kosok, Hillen Homestead http://hillenhomestead.com (301) 467-9881 maya@hillenhomestead.com Maya Kosok owns Hillen Homestead, a cut flower farm in Baltimore City that specializes in unique flowers and foliage. She is entering her sixth season in operation and sells primarily to florists, weddings, and CSA members. Hillen Homestead practices very intensive cropping and no-till farming. Maya has spoken extensively about urban agriculture and sustainable flower farming.

Don Kretschmann, Kretschmann Farm 257 Zeigler Rd Rochester, PA 15074 (724) 272-8136 don@kretschmannfarm.com Don Krestchmann has 40 years experience growing about 20 acres of organic vegetables and three acres of organic apples in western Pennsylvania. We market the majority of produce directly to consumers via a large CSA. We currently work with a mixed crew of year-round, seasonal and H2A employees. Most of the electric for the farm and home is provided by a solar array.

Elisa Lane owns Two Boots Farm in Hampstead, MD, where she grows vegetables, fruits, herbs, and flowers. She is in her eighth season of farming. Every season Elisa incorporates more and more flowers into her crop plan, selling bouquets at her farmers’ market, making weekly deliveries to Whole Foods Market and florists, and occasionally working with wedding clients.

Ted LeBow, Kitchen Table Consultants 112 Righters Ferry Road Bala Cynwyd, PA 19004 www.kitchentableconsultants.com (610) 324-6973 ted@kitchentableconsultants.com Ted LeBow’s two passions are financial sustainability and growing entrepreneurs and their teams. As Co-Founder and Principal at Kitchen Table Consultants, he is driven to help entrepreneurs to understand HOW they make a profit, not how much profit they make. Ted is a serial entrepreneur and has run 11 small businesses, beginning with a farm in Idaho.

Elaine Lemmon, Kitchen Table Consultants 6363 Carlisle Pike East Berlin, PA 17316 www.kitchentableconsultants.com (717) 253-7797 elaine@kitchentableconsultants.com Currently with KTC as the Business Development Director, Elaine Lemmon is also the owner of Everblossom Farm, growing organic produce for diverse sales channels for over 15 years. After a decade of being mired in spreadsheets, Elaine adopted QuickBooks Online as a way to effectively identify the ﬁnancial successes and failures of her business.

Matt LeRoux, Cornell Cooperative Extension calculator.meatsuite.com (607) 272-2292 mnl28@cornell.edu Matt LeRoux works for Cornell Cooperative Extension in Tompkins County, NY as the Agriculture Marketing Specialist. In 2008 Matt developed the Marketing Channel Assessment Tool to assist producer decision making and improve marketing performance. In 2012, Matt started the Finger Lakes Meat Project including MeatSuite.com, two community meat lockers, and the Cornell Meat Price Calculator.

Leah Lizarondo, 412 Food Rescue

Elisa Lane, Two Boots Farm

6022 Broad St. Pittsburgh, PA 15206 412foodrescue.org (412) 407-5287 leah@412foodrescue.org

4226 Maple Grove Rd. Hampstead, MD 21074 www.twobootsfarm.com twobootsfarm@gmail.com

Leah Lizarondo is the Co-founder and CEO of 412 Food Rescue and works in the intersection of food and technology. Leah received her graduate degree in Public Policy from Carnegie Mellon University.

Speaker Biographies & Contact Information Founded in 2015, 412 Food Rescue has prevented two million pounds of food from going to waste via an app that mobilizes over 2,000 volunteers.

practices, and organic fungicides. Working closely with farmers on managing diseases adds to her knowledge.

Heather Manzo, Penn State Extension

Andrew Mefferd, Growing for Market

1435 Bedford Ave. Suite A Pittsburgh, PA 15218 https://extension.psu.edu/business-andoperations/business-management

300 Beckwith Rd. Cornville, ME 04976 www.growingformarket.com (800) 307-8949 andrew@growingformarket.com

hem12@psu.edu Heather Manzo is an educator for Penn State Extension and focuses on ﬁscal sustainability in regional food systems and food-related policy. She provides technical assistance to individuals, businesses, and organizations. She is Co-Founder of the Pittsburgh Food Policy Council, and founding member of eXtension’s Community, Local and Regional Food Systems group.

Jeff Mattocks, The Fertrell Company P.O. Box 265 Bainbridge, PA 17502 www.fertrell.com (717) 367-1566 jeffmattocks@fertrell.com Jeff Mattocks has been working with naturallyminded livestock producers for 20 years by helping to develop balanced diets for all types of livestock and poultry. Jeff also devotes much of his time to educating livestock and poultry producers with health, management and nutrition. Educating by conducting real-world ﬁeld trials, farmer meetings, and conference workshops, he is able to beneﬁt more farmers.

Chelsea Matzen, National Farmers Union 20 F Street NW STE 300 Washington, DC 20001 https://localfoodsafety.org/ (202) 554-1600 cmatzen@nfudc.org Chelsea Matzen is the FSMA Project Coordinator for National Farmers Union. She is responsible for coordinating the programmatic aspects of the Local Food Safety Collaborative, an FDA grant to provide education, outreach and training to local producers and processors. This includes managing partners, monitoring and tracking project progress, and assisting with delivery of educational material.

Margaret McGrath, Cornell University 3059 Sound Avenue Riverhead, NY 11901 http://blogs.cornell.edu/livegpath/organic/ (631) 727-3595 mtm3@cornell.edu Meg McGrath is an applied plant pathologist at Cornell Univ working since 1988 at the Long Island Horticulture Research and Extension Center. Her work includes diagnosing and organically managing diseases affecting vegetables and herbs. Research topics include evaluating resistant varieties, other cultural

Andrew Mefferd is the editor of Growing for Market magazine, and the author of The Greenhouse and Hoophouse Grower’s Handbook. He spent seven years in the research department at Johnny’s Selected Seeds, traveling internationally consulting with researchers and farmers on the best practices in greenhouse growing. He puts what he learned to use on his farm in Maine.

Mamta Mehra, Project Drawdown http://www.drawdown.org/ (240) 281-2981 mamta.mehra@drawdown.org Mamta Mehra, PhD is the senior fellow at Project Drawdown, where she is working on the biosequestration modelling of various land use and food system solutions. These solutions have many cascading beneﬁts, besides their high potential for carbon sequestration and avoided emissions. She has more than eight years of experience in agriculture based climate change adaptation and mitigation solutions.

Robyn Mello, Philadelphia Orchard Project phillyorchards.org (267) 571-8131 edensporecreations@gmail.com Robyn Mello is a plant, people, and planet advocate. She is a former Orchard Director of The Philadelphia Orchard Project, a nonproﬁt that has planted and supports 60 community orchards in Philly. In 2018, she became self-employed with Edenspore, her design, education, and musical performance business. She has designed dozens of edible ecosystems and teaches and performs throughout the region.

Joanna Michini, Purely Farm’s Naturally Pasture-Raised Meats

Brooks Miller, North Mountain Pastures 201 Cold Storage Rd Newport, PA 17074 www.northmountainpastures.com (717) 497-3496 brooks@northmountainpastures.com After graduating from Penn State University in aerospace engineering, Brooks Miller decided to pursue a career in agriculture with his wife Anna. Together, they own and farm on 85 acres in central PA, raising pastured poultry, pastured pork, grass-fed lamb, and children. Most of their products are sold through their 300-member meat CSA, with the balance being sold wholesale.

Dave Mortensen, Penn State University 218 Ronan Drive State College, PA 16801 http://www.weedecologypsu.com/ dmortensen@psu.edu Dr. Dave Mortensen, Professor of Weed Ecology at Penn State, is fascinated by the extent to which PASA farmers rely on cover crops. Using a participatory model, a kind of citizen science, the cover crop study has been working with teams of farmers attempting to quantify the value of cover crop mixtures. The team takes a multi-functional approach to assessing the many contributions of cover crops to soil health, farmstead ecological integrity, and crop health.

Ron Moule, Carversville Farm Foundation PO Box 204 Carversville, PA 18913 www.carversvillefarm.org (215) 680-8639 ron@carversvillefarm.org Ron Moule is the manager of Carversville Farm Foundation — a non-proﬁt, Organic farm in Bucks County PA that grows food for donation to soup kitchens and food pantries. CFF grows produce, mushrooms, hay, cattle, sheep, goats, poultry, and hogs with a focus on no-till, multispecies grazing, and ecological regeneration. Ron serves on both the Solebury Township Environmental Advisory and Farm committees.

Brian Moyer, Penn State Extension

1408 Mink Road Ottsville, PA 18942 (215) 317-0889 info@purelyfarm.com

4184 Dorney Park Rd, Suite 104 Allentown, PA 18106 extension.psu.edu (610) 391-9840 bfm3@psu.edu

Joanna and Marc Michini operate Purely Farm on their 40 acre farm in Bucks County. The Michini’s are entering their 15th year farming. Year round farrow-to-ﬁnish pork, Thanksgiving and summer turkeys and a bit of lamb are all raised on pasture and fed an organic grain ration. Most of Purely Farm’s meats are sold direct at markets as well as wholesale, restaurant, and whole-hog accounts.

Brian Moyer is a program assistant with Penn State Extension at the Lehigh County oﬃce where he assists farmers and markets with marketing and regulations. Brian is a past board member of PASA and a past board member of APPPA (American Pastured Poultry Producers Association) and currently is a board member of Fair Food and The Seed Farm.

Speaker Biographies & Contact Information Jeff Moyer, Rodale Institute

Drew Norman, One Straw Farm LLC

611 Siegfriedale Rd Kutztown, PA 19530 www.rodaleinstitute.org jeff.moyer@rodaleinstitute.org

19718 Kirkwood Shop Rd White Hall, MD 21161 www.onestrawfarm.com (410) 343-1828 joan@onestrawfarm.com

Jeff Moyer is Executive Director of Rodale Institute in Kutztown, PA. Before becoming Executive Director, Jeff served as the Institute’s Farm Manager and Director for over 30 years. Jeff is perhaps most well-known for conceptualizing and popularizing the No Till Roller Crimper for use in organic agriculture. He is the author of Organic No-Till Farming.

Drew Norman started One Straw Farm in 1983 on 3 rented acres. He now grows vegetables on over 50 acres. He was first certified organic in 1986, and withdrew his application for certification in 2012 in order to use biodegradable mulch film. The produce is sold through a 1400 CSA, 6 farmers’ markets, and wholesale outlets.

Judith Mudrak, Weston A. Price Foundation

Juli Obudzinski, National Sustainable Agriculture Coalition

58 Cranberry Run Southampton, NJ 08088 www.milchistnichtgleichmilch.com

http://sustainableagriculture.net/ jobudzinski@sustainableagriculture.net

(609) 859-3828 reversemydisease@gmail.com Judith Mudrak is a Swiss native, WAPF chapter leader in NJ and Switzerland and Author of the book Milch ist nicht gleich Milch. Judith is passionate about natural healing and preserving traditional food systems both in the US and Europe. She leads annual Swiss Tours, visiting dairy, ﬁsh and worm farms. She lives in South Jersey with her husband, enjoys gardening and her little backyard ﬂock.

Patty Neiner, PA-WAgN 302 Armsby Bldg University Park, PA 16802 agsci.psu.edu/wagn (814) 865-7031 prn103@psu.edu Patty Neiner is Coordinator of the PA Women’s Agricultural Network (PA-WAgN). She has worked for the past five years organizing workshops meant to empower women farmers to be more confident in all aspects of farming. Patty is participating in a multi-state initiative to design and teach leadership skills and to build confidence in women farmers by addressing their specific needs.

Suzanne Nelson Karreman, Reverence Farms & Cafe P.O. Box 129 Saxapahaw, NC 27340 www.reverencefarmscafe.com suzanne@reverencefarms.com Suzanne Nelson Karreman runs a 400-acre multispeciated livestock farm that focuses on solar conversion into nutrient-dense milk, meat and poultry. Her passion is breeding cows and sheep to thrive in their environment, and stacking multiple species to regenerate landscapes to provide an ever-increasing harvest with reduced inputs. Her family runs a farm-to-table cafe down the road from the farm.

Juli Obudzinski is the Deputy Policy Director for the National Sustainable Agriculture Coalition, based in Washington, D.C. Since 2011, she has led the coalition’s federal policy work related to beginning and socially disadvantaged farmers, including the Farm Bill. She has a background in Agriculture and Food Policy, and holds degrees from the University of Wisconsin and Tufts University.

Thor Oechsner, Oechsner Farms 1045 Trumbulls Corners Rd Newfield, NY 14867 oechsnerfarms.com (607) 227-5375 thorfarm@hotmail.com Thor Oechsner farms 1200 acre of certified organic field crops in the Finger lakes of NY state. The farm specializes in growing and processing food grade grains. He is also part owner of Farmer Ground Flour and Wide Awake Bakery as a valueadded means of marketing his crops.

Claire & Rusty Orner, Quiet Creek Herb Farm & School of Country Living 93 Quiet Creek Lane Brookville, PA 15825 www.quietcreekherbfarm.org (814) 849-9662 quietcreek@windstream.net Since 1996, Claire and Rusty Orner have been stewards of the non-proﬁt educational facility Quiet Creek Herb Farm & School of Country Living that is a 30-acre organic farm located in Brookville, Pennsylvania. Quiet Creek implements worm composting, earthen building, solar/wind electrical generation, LED lighting, season extension, sustainable gardening, and more eﬃcient methods.

Caroline Owens, Owens Farm 2611 Mile Post Rd. Sunbury, PA 17801 www.owensfarm.com (570) 898-6060 info@owensfarm.com

Caroline Owens and her husband David have raised sheep for 26 years on two farms in two states. Starting with Finn/Dorset crosses in New Hampshire, they now run 130 Katahdin and Coopworth ewes on 112 acres in Sunbury Pennsylvania. The lambs are sold as feeders, breeding stock, and direct-marketed, grass-fed freezer lamb. The farm hosts their full-day Lambing Clinic every spring.

Monica Pape, The Accidental Agronomist PO Box 26 Annville, PA 17003 www.theaccidentalagronomist.com (717) 383-3059 theaccidentalagronomist@gmail.com Monica Pape is the lead consultant for The Accidental Agronomist. She works with farmers giving them a better understanding of their soil tests to implement fertilization and management plans that produce higher yielding nutrient-dense crops. Taking simple approaches and yielding successful results have positioned The Accidental Agronomist as a trusted resource for farmers.

Gabriela Pereyra, GrowNYC 100 gold Street, Suite 3300 New York , NY 11427 https://www.grownyc.org/farmroots (212) 788-1900 gpereyra@grownyc.org Gabriela (Gabby) Pereyra is FARMroots Beginning Farmer Program Manager at GrowNYC. Gabby is primarily responsible for training aspiring farmers to start viable farm businesses. She manages FARMroots’ Farm Beginnings training course, the Shoulder-toShoulder Mentorship Program, Advanced Skills Workshops and One-on-One Technical Assistance.

Michael Phillips, Holistic Orchard Network 859 Lost Nation Road Groveton, NH 03582 www.GrowOrganicApples.com michael@groworganicapples.com Michael Phillips is renowned for helping people grow healthy fruit using herbal protocols and fungal diversity. His Lost Nation Orchard is part of a medicinal herb farm in northern New Hampshire. He is the author of The Apple Grower, The Herbalist’s Way, and The Holistic Orchard, all published by Chelsea Green. His latest book, Mycorrhizal Planet, will rock you!

Steph Pomraning, Strites’ Orchard 1000 Strites Road Harrisburg, PA 17111 www.stritesorchard.com (717) 329-1176 strites@stritesorchard.com Steph Pomraning is a fourth generation member of the Strite family, who own & operate a 300acre fruit & vegetable farm outside of Harrisburg, PA. Along with her two cousins, she manages the

Speaker Biographies & Contact Information farm market and CSA program. She has presented at the Mid Atlantic Fruit and Vegetable Convention. She also serves on the board of directors for the PA Peach/Nectarine Research committee, which directs funds for research.

Audrey Gay Rodgers, Hameau Farm 6364 SR 655 Belleville, PA 17004 www.hameaufarm.com (717) 497-3467 HameauFarm@gmail.com Gay Rogers lives in Miﬄin County on Hameau Farm in the Big Valley. Gay graduated from college with a degree in European Studies and Political Science. After a job offer in Washington DC, she chose to continue working on her family’s dairy farm. Gay is a third generation Ayrshire breeder and dairy farmer, and she mentors beginning dairy farmers through the Dairy Grazing Apprenticeship program. Her herd of Plum Bottom Ayrshires graze on 110 acres of grass and have won many awards.

Anne Rohan, Taproot Kitchen 318 South Atherton Street State College, PA 16801 www.taprootkitchen.org hello@taprootkitchen.org Anne Rohan is a co-founder of Taproot Kitchen, a mother of four and a Speech-Language Pathologist. Her daughter, Kara, is on the Spectrum, and was her inspiration to help begin Taproot Kitchen. Taproot Kitchen’s goal, “everyone has a place at the table”, is achieved by combining young talent, good, local food, and strong community ties. Anne could not be more excited to be part this vibrant group.

Allison Rohrs, Saint Francis University Institute for Energy 169 Lakeview Ave Loretto, PA 15538 www.francis.edu/energy (814) 472-2873 ARohrs@francis.edu Allison Rohrs holds a Master’s degree in Energy and Mineral Engineering from Penn State and a Bachelor’s degree from the University of Colorado in Environmental Science. She has been the Director at the SFU Institute for Energy since 2013, providing quality energy information to farmers, small businesses, students, and community members throughout the Commonwealth.

ari rosenberg, Greensgrow / Soil Generation (215) 498-4046 ariel.rosenberg@gmail.com ari rosenberg has been growing food for 15 years in both rural and urban settings and supporting urban youth in connecting with their food, gaining entrepreneurship skills and developing and enhancing leadership skills for over 11 years. Soil

Generation (SG) is a Black & Brown-led coalition of gardeners and farmers building a healthy and equitable food system in Philadelphia.

Jarrah Salazar Cernas, Chicano Sol Farm 485 Picnic Grove Rd Blain, PA 17006 chicanosol.com (717) 460-2588 chicanosol@yahoo.com Jarrah and her husband Agustin started their farm in 2009, after having met during a long time, organic farming employment. As ﬁrst generation farmers and starting from scratch, they have built a successful organic farming business. They sell at four markets, all in the D.C. area, offer a traditional CSA share, as well as wholesale, and are grower members of Tuscarora Organic Growers.

Elsa Sanchez, Penn State University 102 Tyson Building University Park, PA 16802 (814) 863-2433 ess11@psu.edu Elsa Sanchez is a Professor of Horticulture in the Department of Plant Science at Penn State University. Her responsibilities are 60% extension and 40% undergraduate teaching. Current extension projects focus on sustainable and organic production of vegetable crops.

Anna Santini, North Mountain Pastures www.northmountainpastures.com anna@northmountainpastures.com Anna Santini worked on various small organic vegetable farms and dairies around PA through college, while overcoming health problems of her own that inspired her to learn about and produce high quality nutritious foods. She and her husband Brooks Miller now raise livestock on pasture and run a meat CSA in Newport, PA on an 84-acre farm with their three children.

Sharon Schafer, Taproot Kitchen 318 S. Atherton State College, PA 16801 www.taprootkitchen.org hello@taprootkitchen.org Sharon Schafer is a founding member of Taproot Kitchen. Taproot Kitchen’s goal, “everyone has a place at the table”, is achieved by combining young talent, good, local food, and strong community ties.

Michael Scheidel, Little Peace Farm 257 Moon Hill Rd. Schuylkill Haven, PA 17972 www.littlepeacefarm.com (484) 269-3723 littlepeacecsa@yahoo.com 2017 marks the 10th year Michael Scheidel and his family have grown vegetables, ﬂowers, and herbs for CSA, restaurants, and farmer’s markets.

Navigating the changing face of CSA has opened up new opportunities in partnering with institutions like hospitals to offer its employees access to fresh, locally grown food. Michael will share his experiences in working within these partnerships.

Alyssa Schimmel, Cloud 9 Rooftop Farm www.cloud9rooftopfarm.org (267) 346-4105 alyssa.schimmel@cloud9rooftopfarm.org Alyssa Schimmel is a gardener, clinical herbalist, and co-farm manager of Cloud 9. Her training includes apprenticeships with Joe Hollis’ Mountain Gardens, Sky House Herbal Medicine, and grassroots medicinal training with Centro Ashe. She is furthering her studies through David Winston’s School of Herbal Medicine and works with The Philadelphia Orchard Project overseeing the School Orchard Program

Connie Schmotzer, Penn State Extension 112 Pleasant Acres Rd York, PA 17402 (717) 840-7408 cxs51@psu.edu Connie Schmotzer is the Consumer Horticulture Educator for Penn State Extension in York County, PA, where she also coordinates the Master Gardener Program. She also leads several statewide Extension pollinator programs, including the Penn State Pollinator Friendly Garden Certiﬁcate program and Bees, Bugs & Blooms, a pollinator trial of native plants at Penn State’s Southeast Research Station.

Michael Sell, Saint Francis University Institute for Energy 117 Evergreen Drive Loretto, PA 15940 www.francis.edu/energy (814) 472-2872 msell@francis.edu Michael Sell is Project Coordinator at the Institute for Energy, where he works to create a more energy literate society through various outreach activities and research projects, including conducting renewable energy assessments for farms and small businesses. Michael holds a B.A. and M.B.A., both from Saint Francis University.

Lindsey Shapiro, Root Mass Farm www.rootmassfarm.com lindsey@rootmassfarm.com Prior to starting Root Mass Farm, Lindsey Shapiro knew almost nothing about farming, but she liked the idea of making something useful and working in the sunshine. The learning curve has been both steep and rewarding. After seven growing seasons, she still feels overwhelmed by all the things she doesn’t know and and yet so grateful that she trusted her instincts about sunshine.

Speaker Biographies & Contact Information John Shenk, Shenk’s Berry Farm 911 Disston View Dr Lititz, PA 17543 (717) 669-3158 shenkberryfarm@gmail.com John and Linda Shenk have been growing berries on their farm near Lititz PA for 40 years. This includes strawberries in both an annual and matted row system, raspberries and blueberries. They will share practices of growing berries and supplying berries to the community through direct sales and pick you own. Also, included will be some thoughts on how growing berries can give hope.

Lindsey Lusher Shute, National Young Farmers Coalition

Diane Staz has been Food Hub Coordinator for the South Central PA Harvest Hub since September 2016. She started her work in agriculture in 2005 with a year and a half long stint as part of Spiral Path Farm’s CSA program, where she worked on planting to harvesting to driving the CSA truck. From there, work at farmers markets led to managing one, including overseeing a market relocation.

Michael Stenta, farmOS PO Box 364 Mansﬁeld Center, CT 06250 http://farmier.com (860) 406-4769 info@farmier.com

PO Box 1074 Hudson, NY 12534 youngfarmers.org info@youngfarmers.org

Michael Stenta is the founder and lead developer of farmOS, an open-source farm planning and record keeping software application.

See page 6 for Lindsey’s biography.

(814) 231-3021

Hannah Smith-Brubaker, PASA / Village Acres 229 Cuba Mills Road Miﬄintown, PA 17059 www.pasafarming.org / www.villageacresfarm.com hannah@pasafarming.org / hannah@villageacresfarm.com Hannah Smith-Brubaker, PASA’s Executive Director, has more than twenty years of experience in nonproﬁt education, community development and business administration, having most recently served as Pennsylvania Agriculture Deputy Secretary. She has a proven record of working with the full diversity of agriculture, insisting on inclusion and open dialogue. Her family operates Village Acres Farm & FoodShed, an organic produce and pastured livestock farm in Juniata County, PA. Hannah’s top priority is to welcome farmers into the the sustainable agriculture community, one that holds the promise of a more ecologically just and vibrant future for us all.

Sam Spetner, Soil Generation soilgeneration.org

Carla Stilson, College Township Council Carla Stilson has been an elected member of the College Township Council (supervisor) since 2014 She is a strong supporter of the Centre Region’s Comprehensive Plan, which emphasizes strict growth boundaries, the need to protect our local agricultural land use, and the need for more affordable housing.

Karen Washington, Rise & Root Farm 2161 Prospect Ave Bronx, NY 10457 www.riseandrootfarm.com (917) 861-2783 karen@riseandrootfarm.com See page 6 for Karen’s biography.

Ryan Witmer, Philly Foodworks 2901 W. Hunting Park Ave. Philadelphia, PA 19129 www.phillyfoodworks.com (215) 221-6245 ryan@phillyfoodworks.com Ryan Witmer ﬁrst found his love for food and farming working on his family farm. In college he was drawn to concepts of how the resilience of a society is dependent on a strong healthy agricultural system. He now owns and operates an online marketplace aggregating from local producers with the goal to overcome barriers consumers face when purchasing, procuring, and consuming ecologically sustainable food.

Lee Stivers, Penn State Extension 100 West Beau St. #601 Washington, PA 15301 (724) 228-6881 ljs32@psu.edu Lee Stivers has been a horticulture educator with Penn State Extension since 2001. Based in Washington County, she is a member of Penn State Extension’s Statewide Horticulture Extension Team, specializing in vegetables, greenhouse production, and wine grapes. Lee holds a MS in Vegetable Crops from University of California, Davis.

Nicole Sugerman, Soil Generation Solidarity Group http://www.groundedinphilly.org/soilgeneration-about/ nicole.sugerman@gmail.com

Soil Generation (SG) is a Black & Brown-led coalition of gardeners and farmers building a healthy and equitable food system in marginalized communities of Philadelphia. The training is led by SG Solidarity Group, a group of whiteidentiﬁed SG members working to challenge our own privilege and internalized racism as an essential part of systemic change.

Nicole Sugerman has been a small-scale farmer for 12 years and currently works as the Policy Associate for the Northeast Sustainable Agriculture Working Group. As a member of Soil Generation’s Solidarity Group, she works with other White farmers and advocates to dismantle racism personally and structurally to support Black and Brown leadership in creating a racially and economically just food system.

Diane Staz, South Central PA Harvest Hub

Jim Travis, Travis Organics

653 S. Baltimore Street Dillsburg, PA 17019 www.scpafood.com (717) 421-5063 diane@scpafood.com

fruit quality USDA certiﬁed organic peaches, apples and pears for the last 6 years in south central PA. Before becoming an organic fruit grower, he was the extension fruit disease specialist with Penn State University for 29 years.

311 Cherry Hill Lane Fairﬁeld, PA 17320 (717) 261-7003 apple.tree.vineyard@gmail.com Jim Travis has been commercially growing fresh

Trade Show Booth Map See the inside front cover for a full map of the Conference Center, including program rooms.

PRESIDENTS HALL

Senate Suite

DEANS HALL

13 7

Coat Room

5 4

27 45

35 34

PASA Mercantile

UPPER LEVEL 79

2nd Floor Break Area

47 48

49 50 51 53 52 54

82 83 84 55 56 57

Registration Desk

1st Floor Break Area 73

60 61

65 62 63

Key To Exhibitor Booth Map PA Women’s Agricultural Network (PA WAgN) .............................................. 1 PA DCNR Bureau of Forestry .................... 2 Pennsylvania Farmers Union ..................... 3 NFU’s Local Food Safety Collaborative ...... 4 PCO ........................................................ 5 Lady Moon Farms .................................... 6 Rodale Institute ........................................ 7

Chesapeake Bay Foundation ................... 30

Tilmor ................................................... 59

Rimol Greenhouse Systems ..................... 31

SEEDWAY, LLC ...................................... 60

USDA NASS ........................................... 32

Green Mountain Energy .......................... 61

PA Farm Markets ................................... 33

Ephrata National Bank ............................ 62

National Young Farmers Coalition ........... 34

Natural Hope Herbals LLC ...................... 63

Moyer’s Chicks ...................................... 35

Conference Recordings by Rhino Technologies ......................................... 64

Southern Exposure Seed Exchange .......... 36 Chatham University — Falk School of Sustainability .................... 37

Simple Soil Solutions .............................. 65

PASA ....................................................... 8 Discover Lancaster (Fri Only) ................... 9

SQM Organic ......................................... 38

EcoVents (Farmers Market Cafe) ................ 67

PA Preferred/PA Dept of Ag ................... 10

PA Farm Link .......................................... 39

Gemelli Bakery (Farmers Market Cafe) ....... 68

Penn State Extension Sustainable Ag ........ 11

North American Kelp ............................. 69

Northeast SARE ...................................... 12

USDA Natural Resources Conservation Service ............................. 40

Farm Credit ............................................ 13

Perdue Agribusiness LLC ......................... 41

Sharondale Mushroom Farm ................... 14

Lancaster Agriculture Products ............... 42

Harris Seeds Organic .............................. 15

Hillside Cultivator .......................... 43 & 44

Einbock .................................................. 16

Mobile Power Lab Tours ......................... 45

Webster’s Cafe (Farmers Market Cafe) ...... 66

Penn Valley Farms LLC ........................... 70

Farm Worker Protection Safety Program/PSU ......................................... 17

Fedco ..................................................... 71 Summer Creek Farm ............................... 72

Wild For Salmon .................................... 46 Peace Tree Farm, LLC ............................. 47

Sierra Club PA Chapter ........................... 18

Nomad Kitchen (Farmers Market Cafe) ...... 73 Feel Goodery Food (Farmers Market Cafe) ............................... 74

Spring Bank Acres

Organic Mechanics Soil Company .......... 48

(Farmers Market Cafe) ............................... 75

Vitalis Organic Seeds ............................. 49

Full Circle Mushroom Compost, LLC ....... 76

Progressive Asset Management .............. 19 Central Pennsylvania Food Bank ............. 20 Lakeview Organic Grain ......................... 50 Farm to Table Western PA/American HealthCare ............................................. 21

Delaware Valley University ..................... 77

Iroquois Valley Farms .............................. 51

AgrAbility .............................................. 78

Inspired Financial Solutions .................... 22

Johnny’s Selected Seeds ......................... 52

Vermont Compost Company .................. 23

Kitchen Table Consultants ...................... 53

Ohio Earth Food Organic Fertilizer & Soil .................................................... 79

Tait Farm Foods ............................. 24 & 25

The Fertrell Company ............................. 54

D&S Farm and Garden Supply ................ 80

BCS America, LLC .................................. 26

A Greener World ................................... 55

CASFS .................................................... 81

Agri-Dynamics ....................................... 27

Laurel Valley Soils .................................. 56

USDA Rural Development ...................... 82

CONSERVE ............................................ 28

McEnroe Organic Farm ........................... 57

CeCe’s Wool .......................................... 83

Pennsylvania College of Technology ........ 29

Weston A. Price Foundation ................... 58

Quality Assurance International (QAI) .... 84

Farmers Market Café

Don’t have a meal ticket? Hungry for a snack? Try some local food from local folks!

Friday & Saturday 11:45am–2:45pm 1st Floor Break Area