newsletter - fall 2008

Georgia Organics Membership Campaign

Help us meet our 1,000 member goal for 2008. Read more about an exciting

new offer on page 3.

New Organic Farming Curriculum Available

Georgia Organics releases a new and improved edition of the Introduction

to Organic Farming Curriculum. Details on page 11.

Woodland Garden PartyJoin Chef Ann Quatrano and

Georgia’s top chefs for a multi-course farm dinner at Woodland Gardens to benefit Georgia Organics. See page 9

for full event details.

New Local Food GuideThe third edition of the popular Guide is now available! Find out more about the new Guide on page 3, and make plans to attend the release party on September 25. Find out more about

the release party on page 9.

Gourmet Mushroom Workshop

Oyster mushroom cultivation joins lessons on growing shiitakes in this

popular workshop. See page 9 for details.

In This Issue:Why Organic?

Cooking Locally RecipePage 9

Growing Fruits in GeorgiaPage 12

Member ProfilePage 13

Events CalendarPage 15

D I RTWhy Organic? The Answer is Simpler than it Seems by Jamie Swedberg

Cont’d on page 4

In the last few years, our nation’s relationship with food has become more and more

complicated. Ecologically and ethically minded people have put their culinary choices under a microscope. No longer is it sufficient to say that a food item is organically grown; now we also want to know whether it is locally grown, sustainably produced, fairly traded, supportive of small businesspeople, and raised from heirloom stock. We have begun to understand that with every shopping trip, we cast a vote for the sort of world we’d like to live in.

At the same time, many consumers seem to have given up completely. Some feel confused and defeated by a constant barrage of often-contradictory information. Others have thrown up their hands because, for financial or other reasons, it is impossible for them to make the choices that they believe are best for their families.

Then, too, there are the farmers themselves. Some small farmers who meet or exceed the standards have opted out of the process.Their customers, they figure, know them well enough to trust their methods. Meanwhile, because of high public demand, the very largest growers have devoted parts of their empires to organic production, all the while cutting corners and lobbying for the standard to be lowered.

In the face of these changes, is the organic program first conceived eighteen years ago still relevant? What, exactly, is the value of the USDA Organic standard when one group of people believes it to be insufficient and another finds it hopelessly out of reach?

This much is true: The word organic still represents a level of cleanliness, safety, and sustainability that the vast majority of agricultural production in this country does not even aspire to meet. Is organic good

theThe Quarterly Newsletter of Georgia Organics

Growing Healthy Foods, Farms, & Families • Fall 2008

enough? Maybe or maybe not, but most of our food is nowhere near that good as it is. Is it available enough? Maybe or maybe not, but it’s hard to argue that it should not be made more available.

Measurably BetterThe United States government first laid out the intent and vision for a nationwide organic standard with the 1990 Organic Foods Production Act. It then took another twelve years for the standards to be finalized and implemented. Before that time, organic food was produced under a patchwork of state and private standards.

Marion Nestle, Ph.D., M.P.H., Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University, says the federal standard was a big improvement over the previous chaos. “It sets up a level playing field for what can be certified as organic,” she says. “When consumers buy something Certified Organic, they know exactly what they are getting–or could if they wanted to.”

2 Fall 2008the DIRT • www.georgiaorganics.org

Georgia Organics Welcomes Erin Croom

After nearly two years as the volunteer liaison for Georgia Organics’ farm to school program, Erin Croom made

it official by joining Georgia Organics’ staff as the new farm to school coordinator. Erin’s already made a splash by spear-heading the organization’s successful farm to school pilot project with E. Rivers and Cascade Elementary Schools dur-ing the 2007/08 school year. Now, she’s working with com-munity champions to expand these pilot programs, as well as to develop and offer workshops, eNewsletters, and easy-to-use tools for teachers, food service professionals, and farmers. Most recently, she’s delved into USDA nutrition program policies in order to promote substantial changes that improve the quality, taste, and nutritional value of the food that kids eat in schools every day, throughout the state. Welcome, Erin!

Is Georgia Organics experiencing an identity crisis? Since its grassroots founding in the 1970s, the organization has had

three names: Georgia Organics Growers Association; Georgia Land Stewardship Association; and the current and less institutional-sounding Georgia Organics.

Last year, we came dangerously close to changing our name again, mostly because the word organic presents perceptional challenges with its widespread use as a certification label. The Georgia Organics board of directors, however, decided to stand by our existing name because we believe in the philosophical roots of

organic as well as the importance of the USDA’s National Organic Program (NOP). This issue’s lead article confirms our rationale and underscores the need for our nation to grow more food with integrity and higher standards. Of Georgia’s 10.7 million acres of farmland, only 3,000 acres are Certified Organic. We must increase this number.

At the same time, Georgia Organics has evolved to represent other key issues within the good food movement: local food, food access, healthy kids, urban agriculture, and rural development. More and more, Georgia Organics finds itself on the public speaking trail pressing public officials and municipalities to include food and farms as an essential part of community health and sustainability planning. It is my firm belief that the NOP and organic label have been the catalyst for the robust conversation our country is now having on all of these issues. Let’s face it–how many people were talking about “local food” before organic labeling went into effect in 2002?

Strengthening Georgia Organics’ organizational brand (see article on facing page) will help us reach beyond the public’s increasingly nuanced perceptions while reflecting both the new and old elements of our mission and programming. Our logo remains rooted in the farmers who work the land and grow the food, and our new tagline, Good Food for All, represents our evolving connections to the larger community.

Two publications debuting this fall reflect the organization’s emerging community-centric mindset: the third edition of the ever-popular Local Food Guide, connecting farmers and consumers; and the brand new Plan for Atlanta’s Sustainable Food Future, a visionary guide that any city or town can use to map a course for healthier food and farms. Visit www.atlantalocalfood.org to see a copy of the plan.

Cultivating healthy food, on the farm and within communities … perhaps we have finally found our true identity.

Yours in healthy foods and farms,

Alice RollsExecutive Director

From the Director

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Georgia OrganicsP.O. Box 8924 • Atlanta, GA 31106

[email protected]

Board of DirectorsBarbara Petit, PresidentDaron Joffe, Vice President

Leeann Culbreath, SecretaryAlex Rilko, Treasurer

George BoyhanJuan Carlos Diaz-Perez

Jennifer DuBoseMarco Fonseca

Will HarrisGina Hopkins

Jay LazegaRashid Nuri

Daniel ParsonMary ReillyMike Smith

Charlotte SwancyEdward Taylor

StaffKaren S. Adler

Mentoring Program Coordinator404.633.4534

[email protected]

Erin CroomFarm to School Coordinator

[email protected]

Stephanie HassAdministrative Coordinator

[email protected]

Chaz HoltEmory Farmer Liaison

[email protected]

Jennifer OwensPhilanthropy Coordinator

[email protected]

Lynn PughCurriculum [email protected]

Alice RollsExecutive Director

[email protected]

Relinda WalkerProgram Coordinator for South Georgia

[email protected]

Suzanne WelanderCommunications Director

[email protected]

Mary Anne WoodieConference Coordinator

[email protected]

Newsletter EditorSuzanne Welander

Graphic DesignStephen R. Walker

www.srwalkerdesigns.com

the DiRTSeptember 4, 2008 • Published Quarterly

Georgia Organics, inc.P.O. Box 8924, Atlanta, GA 31106

Volume 12 issue #3Copyright © 2008, Georgia Organics, inc.

All rights reserved

3Fall 2008 the DIRT • www.georgiaorganics.org

Georgia Organics’ 2008 Member CampaignOrganic Gardening Magazine Pledges Support

Get an annual subscription to Organic Gardening Magazine by joining or renewing your Georgia Organics membership before the end of the year. Visit www.georgiaorganics.org/join to join

or renew today, or fill out the membership application on page 15 of this newsletter. Help us reach our goal of 1,000 members in 2008. Gift memberships are also available by calling 678.702.0400 or emailing [email protected].

Included with your one year membership to Georgia Organics is a one year (6 issues) subscription to Organic Gardening Magazine, valued at $12. If you do not wish to receive Organic Gardening please indicate on your membership form. The cost of your annual dues is the same regardless of whether you accept the Organic Gardening subscription. If you decide later that you do not wish to receive Organic Gardening, you may cancel your subscription at any time by calling the toll-free customer service number printed in each issue. Please allow 6 weeks for delivery of your first issue.

New Local Food Guide Released Helps Georgians Find Organic, Sustainable, and Locally Grown Food

The newest Local Food Guide is now available! Packed with listings of sustainable and organic farms throughout the state, this indispensable resource helps consumers find the farmers

and farmers’ markets near them, as well as the restaurants and other businesses that support local farms. New in this year’s Guide, farms that sponsor agritourism and U-Pick operations are identified, as well as farms that have bed and breakfast inns or on-farm stores. Consumers can also quickly see which of the listed restaurants feature sustainable, organic, and locally grown food on their menus occasionally or every day throughout the year. Members of Georgia Organics received their copy of the Local Food Guide in the mail with this newsletter. Free copies of the Guide are also available at natural food stores, markets, and other distributors throughout the state. Better yet, become a member of Georgia Organics today at www.georgiaorganics.org/join, and we’ll mail a copy of the new Guide directly to you!

F R EE!take one

FARMSMARKETSGROCERS

CSAsORGANIC GROWING

SUPPLIESSEASONAL HARVEST

CALENDAR

inside

F R EE!take one

LOCAL FOODguide

2 0 0 8 - 2 0 0 9 Your Essential Guide to Local, Sustainable, & Organic Food in Georgia

Georgia Organics Gets a Facelift By Leeann Culbreath

When you start getting invited to the fancy-dress balls, it’s time for some new duds and spruced-up social

skills. You want to dress appropriately, yet distinctively enough to get noticed. You also have to be able to tell a good story so you’ll be remembered the day after.

Georgia Organics has moved into some new social circles in recent years, as local and organic food issues have moved into the limelight. To give us a stronger presence among these new friends—while also strengthening ties with old—the Georgia Organics board of directors decided in 2007 to invest in professional marketing work to help us refine our image. In the marketing world, it’s called branding.

After many conversations about our organizational mission, goals, and personality, the top-notch creative team at branding firm Iconologic distilled our mission into a strong, memorable tagline: “Good Food for

All.” They also refreshed our logo, which you will see in this and other publications. Look for all of our communications to start

sporting a distinct and consistent look and feel.

Most importantly, Iconologic helped us dig deep to reach a new understanding about Georgia Organics’ role as a cultivator of change. Together, with our partners and members, we are cultivating large-scale change across Georgia.

We aim to be not just the life of the party, but the party’s host. With our new “duds,” we are looking better than ever!

Leeann Culbreath of Tifton serves as the chair of Georgia Organics’ Branding and Marketing Committee.


Savor the Datevisit www.ldeiatlanta.org for tickets and details

Celebrateknowledge

harvestorganic connection

art

earthbalancelife

Atlanta Les Dames d’Escoffier International

Sunday, November 9th, 2008 from 1pm to 4pm hosted at

Ticket prices are $95 for adults, $35 for children 13-20, and free for children 12 and under

VIP package tickets include the sophisticated

Evening in the Citya private Wente Vineyards Wine dinner and

intimate concert by Francine Reed to be held at The Mansion on Peachtree

Friday, November 7th, 2008

Inspired delectables and tastings from renowned culinary artists, winemakers and brewers

music - silent auction - cake raffle - hayrides

Proceeds benefit our scholarship fund for women in the culinary, beverage and hospitality arts and

Georgia’s growing organic farming community

An organic label might not be mission-critical at a small farmers’ market, but it’s profoundly helpful in situations where consumers can’t buy directly from growers.

“I think that there is a really important role for third-party certification in the marketplace,” says Anna Lappé , au thor and co-founder of the Small Planet Institute with her mother Frances Moore Lappé, author of the groundbreaking 1971 book Diet for a Small Planet. “In an ideal world, we would have a direct connection with where our food comes from. We would actually know the farmer. We would have the kind of accountability that comes with really knowing where your food comes from.” But not everyone is that privileged, she says, and that’s where the standard can convey useful information about inputs and methods.

Another thing the USDA Organic standard does is create a line of demarcation so that scientists can measure the health benefits of organic versus conventional foods.

“Most studies show that organics have fewer pesticides than conventional crops, and higher levels of some nutrients,” Nestle says. “And research shows that consumers of organics, especially children, have lower levels of pesticides in their bodies.”

These studies would not be possible if there weren’t a line drawn in the sand–a clear, legal definition of which foods can be called organic and which cannot. Thanks to the standard, we can make comparisons between the two.

What have we learned so far? An ongoing study at University of California at Davis has been able to demonstrate that organic tomatoes have almost double the concentration of two potent antioxidants that conventional tomatoes do. A study published by The Organic Center tells us that organic apples have superior storage properties, and that organic potatoes contain more vitamin C. And perhaps most impressively, a four-year European Union-funded study called the Quality Low Input Food (QLIF) project finds that organic fruits and vegetables contain up to 40 percent more antioxidants and higher levels of beneficial minerals such as iron and zinc. Milk from organic herds can contain up to 90 percent more antioxidants. In short, not only do organics contain fewer harmful compounds, they contain far more beneficial ones.

Can We Change How We Grow Food?Knowing these things puts the USDA Organic designation in perspective. While it is important for the future of our planet to consider the location, sustainability, and social responsibility of food production, one of our main priorities must surely be raising a greater percentage of agriculture to the level of the organic standard.

Why Organic? • Cont’d from page 1


Lappé points out that the proliferation of conventional agriculture affects even those eaters who choose organic foods.

“Remember that there are a lot of other policies in place that are affecting our food system and affecting how organic or not organic our food is,” she says. “There have been studies that have shown that even though Certified Organic products are not allowed to be grown with most synthetic chemicals, there are still levels of pesticides detected in them, even though it’s much lower than in non-organic foods. Why is that? It’s because we’re all connected. We’re all impacted by the pesticides that are out there, throughout the food and water systems.”

Not only do we have to fight to maintain and improve the integrity of the organic standard, she says, but we need to try to bring more of our food up to meet the standard. And perhaps even more immediately, we need to push the government to enact stricter pesticide standards for all the conventional food that remains in production.

Will there ever be a day when organic might represent the majority of our food–or even, dare we hope–the minimum standard? “I don’t have a crystal ball, but it seems obvious that the present food system is not sustainable, not the least because it is oil-based,” Nestle says. “Something has to change, and organic production methods work well when they are well managed.”

It might seem that an all-organic agricultural system would produce food too expensive to feed everyday people. But one reason organics are currently so expensive relative to conventionally grown crops is that the conventional crops are subsidized, whereas organics are not. The price discrepancy is, to a great degree, a policy issue. If federal money were reassigned more equitably, the gap would narrow significantly.

Our country’s lopsided subsidies have given us all the mistaken impression that it’s somehow less efficient to grow food organically. But a study by Rimisp-Latin American Center for Rural Development, contributed to The World Bank’s 2008 World Development Report, states that when small farmers in 57 countries transitioned from genetically modified crops and petrochemical-derived pesticides back to sustainable practices, their average yields rose 79 percent. Organic need not be a handicap.

Growing a Better SystemCan we put organics front and center, as other countries have done?Jamie Swedberg

In 2000, when Anna Lappé and Frances Moore Lappé were writing the book Hope’s Edge, the mother-daughter duo visited a large metropolis in Brazil called Belo Horizonte. Nearly a decade prior, the city government had declared that good, healthy food should be a basic right of every citizen. Pursuant to that decision, the city introduced dozens of policies and programs designed to make that idea a reality.

“They did really basic things, similar to what we’re trying to do here in the U.S., like bringing healthier food from local farmers into the school lunch program,” Anna Lappé recalls. “They started an educational campaign stressing that the traditional diets of the people were the healthy diets. They turned over pockets of city-owned public land so that local farmers could set up farmstands. In exchange for having that prime real estate, the farmers had to agree to keep their products affordable.”

The municipality also opened city-run grocery stores. The aisles were completely full of local produce–no branded products. Subsidies made all the food the same price, so that customers could simply fill a bag, weigh it at the checkout, and pay the per-pound cost.

“They opened a place they called the Popular Restaurant that served thousands of people a day a government-subsidized healthy lunch,” she says. “Anybody could go there, so it created this incredible, thriving, very economically diverse community, from the very, very poor to local policemen and teachers and doctors.”

By the time the Lappés visited, the program had made significant inroads in decreasing infant mortality and in improving the health of the people in the city. And amazingly, it took up less than one percent of the city’s budget. It wasn’t about allocating more money, but about spending the existing amount more strategically.

Meanwhile, in Cuba, an organic revolution has been quietly brewing for years. Small urban gardens and mini-farms started to pop up in the early 1990s, after the Soviet Union collapsed and stopped subsidizing the island nation. The resulting food crisis forced local people to fend for themselves. Now, urban farms occupy about 86,000 acres of metro Havana with a harvest of approximately 3.4 million tons of produce each year. That’s about 90 percent of the fresh vegetables consumed in the city–the vast majority of it grown without pesticides or chemical inputs of any kind. Cuba’s government has been forced to grudgingly accept the burgeoning small farm movement and depend on it to feed the nation’s people.

“Why haven’t we, in one of the wealthiest countries in the world, been able to figure this out?” wonders Lappé. “Why is it that we still have 36 million people who are food-insecure, meaning that they don’t know where their week’s meals are coming from?”

While the U.S. is not facing the sudden crisis that Cuba did and lacks the leftist pro-labor impulses of Brazil, Lappé thinks there may be a way to frame the problem that will inspire America to create similar movements and policies.

“We all agree that ‘my block shouldn’t pay to pave its own road’–that’s a collective good that we all get to share. I think that there’s a way to frame these questions about food and health and environmental issues as commonly shared values. We all want to ensure that the community aspects of our lives are life-serving.”

In an ideal world, we would have

a direct connection with where

our food comes from. We would

actually know the farmer.— Anna Lappé, author and co-founder

of the Small Planet Institute

Cont’d on page 7


www.sevananda.coop to learn about co-ops

Everyone Can Shop, Anyone Can Join!

Shop Local!Own Local!


Cutting Through the Ball of ConfusionDespite this ray of hope, the present moment remains rife with challenges. Americans are torn between near-obsessive foodie-ism and frustrated apathy. What can we say to our friends and neighbors to convince them that organic food matters, and that it represents something for us to strive toward? What can we do to boil the issue down to its essence?

In the end, Lappé says, it’s our relationships with our food that are important. When we feel a closeness to our food and a kinship with those who produce it, it removes much of the doubt and confusion that’s created–either intentionally or unintentionally–by big producers and pundits.

“I think people really care about these issues,” says Lappé. “But I think that a lot of the reason people aren’t making different choices is that there’s a lot of misinformation out there. People see all kinds of health and environmental claims on food, and they take them at face value, not realizing that they’re guinea pigs of a very savvy marketing campaign.”

Those who somehow manage to see past the clutter still may not have access to good, healthy food, or even a sufficient amount of any kind of food. They’re aware that they can vote with their forks, but because of economics, geography, or other factors, they are disenfranchised from their votes.

Education is one key; another is fighting for policies that give everyone the ability to make healthy, life-affirming food choices. It’s being done in small pockets all over the world, and it can be done in our own neighborhoods and hometowns.

Beyond that, we can rely on our common sense and our innate humanity to help us see the forest through the trees. “One thing I stress to people is that ultimately, we evolved over millennia to know what was good for us,” Lappé says. “If we can lessen the noise of the world of advertising and marketing and really listen to what our bodies are actually saying, we have some pretty brilliant innate intuition.”

Proponents of organic food are sometimes painted by the mainstream media as the “food police”–dogmatic bores who complicate the issues and try to take the joy out of eating. But at the heart of the matter, the very opposite is true. The most important component of a cultural shift toward organic food should be joy.

“For me personally, organic and healthy food is a choice that I know is good for my body and good for my family’s bodies, but at the same time it’s also good for the planet,” says Lappé. “It’s good for the farmers and the farm workers who raised the food to bring it to my plate. Personally, I’ve sensed that my own health and happiness has been connected to my own changing relationship to food. I certainly never feel a sense of obligation or burden. It feels so good to be making these choices.”

Jamie Swedberg is a freelance writer and market gardener in Greene County, Georgia. She shares her quiet country life with her husband, three dogs, and an ever-expanding flock of heritage-breed chickens on the twelve acres they call 10 Signs Garden & Gourmet.

A Farmers’ Perspective on the Price of Food By Laurie Moore

As small-scale Certified Organic and Certified Naturally Grown food producers, we and the farmers we work with have a special

relationship with the folks who buy and eat our food. When you buy that lettuce or goat cheese directly from a local farm you can be assured that your retail dollar is going directly to the folks who have dedicated themselves to the production of that food for you and your family.

In contrast, when you purchase produce from the grocery store the farmers on the other end of the food chain only see an average of 19 percent of the price you pay. The markup is divided up between distributors, brokers, and the store itself.

So what difference does this make to your family’s bottom line? We hear all the time from folks who are amazed at how easily their kids become involved in the kitchen when they help prepare food from “their farmers” for dinner. Stories about small children eating and enjoying Brussels sprouts, kale, radishes, turnips, and more are real! The time you invest in preparing and enjoying a meal with your family is well worth the effort–it is priceless.

We are sometimes faced with customers at our local farmer’s markets who feel that local products should be priced substantially less than the grocery store. The idea that the tomato we grew 90 miles away, picked the day before, and hand-carried to market should cost less doesn’t make sense. The quality will most assuredly be much higher, and the knowledge that it was grown free of hazardous chemicals has value.

Real food is special. It’s emotional. It has a story behind it, one that you can know. When you buy your food directly from the farmer you can ask how it was grown. You can find out why that variety is a favorite to grow. And you can hear about the joys and challenges of growing that tomato. It’s a relationship between the grower and the food, and the grower and you. How much is that worth?

Laurie and her husband Will operate Moore Farms and Friends, an online market representing more than twenty local and regional food producers.

Why Organic? • Cont’d from page 5

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N e w s B r i e f s

Have news of interest to organic and sustainable farmers in the state? Contact the newsletter editor, Suzanne Welander, at [email protected] or 678.702.0400.

CHiLD NuTRiTiON PROGRAM uPDATEAre more fresh foods headed for the school cafeteria? On August 20, the USDA held a listening session in Atlanta to gather public input in advance of the 2009 reauthorization of the Child Nutrition Programs. One of eight sessions held nationwide, hundreds turned out to offer their suggestions for improving crucial federal programs including the National School Lunch Program, the Nutrition Program for Women, Infants and Children (WIC), and more. Visit www.fns.usda.gov/cga/sessions/ to find out how you can submit your written comments by fax, mail, or online by the October 15, 2008. For information on Georgia Organics’ recommendations or ways to get involved in farm to school policy, contact Erin Croom at [email protected] or 678.702.0400.

GEORGiA EBT MOVES iNTO FARMERS’ MARKETSTo improve access to healthy, locally grown food for low-income residents, the Georgia EBT Office has launched a pilot program opening the door for Georgia food stamp recipients to use their benefits at four farmers’ markets in the state. “Accepting food stamps is a win-win for the recipients and the farmers,” says Jonathan Tescher, director of the participating East Atlanta Village Farmers Market. “Households with food stamp recipients get access to fresh local foods and the community experience of shopping at the market, and farmers get access to a new market for their products.” For more information about the EBT Farmers Market Pilot, contact the EBT office at 404.657.3706 or [email protected].

ATLANTA CHEFS ViSiT WHiTE OAK PASTuRESIn the early morning hours of July 28, a bus loaded with 40 of Atlanta’s top chefs headed south to White Oak Pastures. The day’s goal? To learn firsthand from Georgia producer Will Harris how grassfed beef is raised and humanely processed at his recently opened on-farm processing facility. Buckhead Beef’s Manny Vizcaino tutored the chefs on the intricacies of breaking down the cow, in sessions that were also attended by the Georgia Department of Agriculture. The day was arranged by the Georgia Green Foodservice Alliance to raise awareness about the many ecological, health, and flavor benefits of

pasture-raised, grassfed beef–and to cultivate connections between Georgia producers and the culinary community.

GOVERNOR’S AGRiCuLTuRAL ENViRONMENTAL STEWARDSHiP AWARDGovernor Perdue and his Agriculture Advisory Commission are seeking applications for the annual Governor’s Environmental Stewardship Award. The purpose of the award is to honor farmers who are good stewards of all aspects of the environment in their farming practices. Five district winners will be selected and from those, a state winner will be determined. Applications are due by December 16, 2008, with the winner to be announced at the fifth annual Agricultural Awareness Week in Atlanta. Download an application at www.agawareness.com, or call 229.386.3104 for more info.

BATS REDuCE CORN EARWORM DAMAGEThe corn earworm, the bane of organic sweet corn growers, may have found its match. Working with a Southern SARE (Sustainable Agriculture Research and Education) Producer Grant, grower Frank Bibin of Pebble Grove Farm demonstrated a 50 percent reduction in early-season earworm damage in a controlled test of two organic plots–the plot patrolled by the bats experienced a 26 percent damage rate compared with a 53 percent damage rate on the non-bat plot. Bibin saw damage in the bat-plot rise to 39 percent in the middle and 98 percent in the late stage crop, indicating that the bats did not control corn earworm in the later phases. There was no non-bat plot for middle or late crop available for comparison. “If we could repeat this project, we would plant the corn two weeks earlier,” says Bibin. “We would also erect a new bat house closer to the corn plot because we have observed that as bats return to their roosts through the night there appears to be increased feeding activity closer to the roost.” For detailed information about Bibin’s corn earworm research go to www.sare.org and search the project data base for Project FS07-212.

Chefs Dean Dupuis, Todd Mussman, Kris Reinhard, and Chip Ulbrich at White Oak Pastures.

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Chews LocalSeptember 25, 5:30-7:30pm, AtlantaCelebrate the launch of the new Local Food Guide–and the release of the Atlanta Local Food Initiative’s Sustainable Food Plan for Atlanta–with Georgia Organics in East Atlanta, an urban community that is integrating local food into the daily lives of its citizens. Visitors to the EAV Farmers Market that evening can learn about starting new community gardens, shop from local farmers, and pick up a copy of the new Guide. The reception, scheduled from 5:30-7:30, is the central event of the evening. Free to Georgia Organics members, The Glenwood restaurant hosts the event that features appetizers created by area chefs, using fresh ingredients from their favorite local farmers. A fabulous four-course prix fixe dinner follows the reception. Dinner tickets start at $50 for Georgia Organics members. For more information, and to register, visit www.georgiaorganics.org/events or call 678.702.0400.

Woodland Garden PartyNovember 16, 3-7pm, WintervilleJoin Chef Ann Quatrano of Baccanalia and other top chefs as they host a multi-course, seated dinner in elegant farm-style on the impeccably groomed grounds of Woodland Gardens. Guests will enjoy cocktails, music, a seated dinner featuring fresh food from the farm, and a farm tour from farmer Celia Barss. Proceeds benefit Georgia Organics.Join us for an amazing experience. $135 for Georgia Organics members, $150 non-members.

Gourmet Mushroom Cultivation WorkshopDecember 6, 10am-4pm, DecaturIn addition to shiitake cultivation, this year’s mushroom workshop features instruction on growing other mushrooms, such as oysters, on pasteurized substrates. Workshop focus is on small-scale production for sale, and also fits the serious hobbyist or those interested in bioremediation using mushrooms. Daniel Parson, farm manager at Gaia Gardens, and Brandi Arts, who has trained and worked with Paul Stamets, co-lead the course, using a mixture of hands-on and classroom instruction. Participants leave with an inoculated shiitake log, and oyster-inoculated substrate. $85 for Georgia Organics members, and $100 for non-members; includes lunch.

For more information on these events or to register, please visit www.georgiaorganics.org/events, or call 678.702.0400.

UPCOMING EVENTSN e w s B r i e f s Cooking Locally

Bourbon Sweet Potatoes Serves 4 to 6

by Virginia Willis

Only a Southerner, inheritor of the infamous Southern sweet tooth, would

add massive quantities of butter and sugar to a dish and still regard it as a vegetable. Add a shot of bourbon? No problem. • 4 tablespoons (½ stick) unsalted butter, plus

more for the baking dish • 4 to 6 sweet potatoes, peeled and sliced

about ½ inch thick• Coarse salt and freshly ground black pepper• ½ cup firmly packed light brown sugar• ½ cup bourbon• 2 tablespoons sorghum, cane, or maple syrup

Preheat the oven to 350°F. Butter an ovenproof gratin or casserole dish. Arrange the sweet potato slices in the prepared dish and season with salt and pepper. In a large saucepan, combine the sugar, 4 tablespoons butter, bourbon, and syrup and bring to a boil over medium-high heat. As soon as the sauce is boiling, pour it over the sweet potatoes. Bake the casserole, basting and turning the potatoes occasionally, until the sweet potatoes are soft and tender, 45 to 60 minutes. Taste and adjust for seasoning with salt and pepper.

Reprinted with permission from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press.

Photo: Ellen Silverman © 2008

The Atlanta Local Food Initiative

Adams-Briscoe Seed Company “The ABCʼs of Buying Seed”

325 E. Second St. / P.O. Box 19 Jackson, GA. 30233-0019

Since 1946 Adams-Briscoe Seed Company has been serving agriculture and the seed industry with all types of seeds, many of which are difficult to locate elsewhere. We stock all types of

seeds for cover crops, forages, erosion control, wildlife enhancement, vegetables, land reclamation and other uses. As a dealer for National Garden Wholesale we also supply a good assortment of organic fertilizers and plant protection products. Please contact us for a seed and

product list. You may visit our website at www.ABSEED.com

Phone: (770) 775-7826 FAX:(770) 775-7122 E-Mail : [email protected] Jimmy Adams Mail Orders Welcome * Credit Cards Accepted Greg Adams


Complete Landscape Mix (CLM) Woodland Soil Mix (WSM) Hen Manure Compost Worm Castings Permatill®

Ask your garden center about Mr. Natural® & PermaTill® soil products:Mr. Natural CLM Complete Landscape MixSix ingredients perfectly pre-mixed and specifically designed for growing a wide variety of plants in our Georgia clay soils.

Mr. Natural WSM Woodland Soil MixPre-fixed planting soil formulated for plants that grow best in acidic soils, such as rhododendron, azaleas, camelias, gardenias, ferns and most native shade garden plants.

Mr. Natual Hen Manure CompostContains one of the highest nutrient levels of any commercial domesticated animal manure. It is fully composted...non-burning and absolutely no manure odor.

Mr. Natural Worm CastingsRich soil amendment for plants that prefer acidic soils. Excellent top-dressing for containers, native and shade perennials and houseplants.

PermaTill One TimePermanently restores gaps and pore spaces in compacted soils so that air, water and roots move freely for better drainage, aeration and deeper root systems.

Mr. Natural is a registered trademark of Itsaul Natural. PermaTill is a registered trademark of Stalite PermaTill.

New Organic Farming Curriculum Available

In October, Georgia Organics is releasing a new and improved version of the teaching curriculum: Introduction to Organic Farming and Gardening. Farmer and teacher Lynn Pugh

reprises her work facilitating the first edition, based on her experience using the curriculum as a teaching tool for the past two years.

With pre-made presentations, videos, and the new modular format, the new curriculum makes it easy for teachers to access this material to integrate into existing lesson plans, or to use

on a standalone basis. The curriculum also includes short PowerPoint presentations on soils, composting, and pest management which can be used for speaking engagements and workshops.

“This curriculum provides the structure and activities so that a person familiar with organic agriculture can teach an introductory class to adults or students in middle and high schools.”

The new curriculum will be distributed, free of charge, to every county extension office throughout Georgia. Later this year, free copies will also be available via download from the Georgia Organics website.

“Education must keep pace with the ever changing face of agriculture if we are going to grow more growers,” notes Alice Rolls of Georgia Organics. “This curriculum, funded by the Organic Farming Research Foundation, puts comprehensive tools in the hands of high school educators, college professors, and agricultural professionals who will be teaching the next generation of farmers and gardeners.”

Lynn Pugh will once again be teaching her Fundamentals of Organic Farming and Gardening class this winter, using the revised materials. More information on the class is available on page 15 of this newsletter, or visit www.georgiaorganics.org/events.


As a child I spent summers with my grandparents in Germany. I gorged

on fat, ripe, juicy cherries until my stomach cramped, and picked Mirabelle plums with unbeatable flavor. My friend’s grandmother had a huge patch of red currants that hung in thick grape-like clusters, their sweet tartness bursting through the skin. I ate my way through the summer, and continue to do so today. Georgia’s summers move through one

ripening fruit crop to the next: May–strawberries; June–blackberries; July–blueberries and peaches; August–muscadines and figs; September–apples. I asked a few fruit-growing friends to share their tips for you to consider as you plan for next summer’s fruity harvest.

Easy Fruits Disease- and insect-resistant, and almost carefree.

Rosehips: Melinda McCuan in Dallas grows a healthy stand of these thorny ornamental bushes. The ’hips can be eaten fresh, or picked and dehydrated for future use. The fruit will not dry on the bush; they rot with the humidity. Melinda never waters her stand, and notes that they look their best in the spring and fall.

Blueberries: Norm Nichols of Purple Moon Farm in Acworth grows eighteen different rabbiteye varieties. Climax, Premier, and Woodard are among his favorites. Blueberry bushes need to grow in acidic soil (4.5-5 pH) in order to produce well; at least two varieties are needed in close proximity for cross pollination. To maximize your fruit set, plant different varieties that ripen early, mid, and late season.

Paw Paw: This native tree is easy to grow, and is a host to the zebra swallowtail butterfly. The ripe fruit has a custard consistency, and tastes like vanilla and bananas. At least two trees are

required for good fruit set. Robert Hamilton, who specializes in growing fruits in Atlanta, recommends that you plant a named variety such as Shenandoah.

Figs: Fig trees are easy to grow; if you have sun, decent soil, and space, then plant one of these beauties. Celeste, Brown Turkey, Tennessee Mountain, Nero Caesar, Lemon, and Magnolia are all recommended varieties. You only need one since they self-pollinate … but why stop at one!

Blackberries: Needing little care besides pruning and a simple trellising system, this cane fruit is made for the backyard. Norm recommends Doyle, whose thornless canes produce large, sweet blackberries, perfect for any cobbler.

Strawberries: Allstar, Ozark Beauty, and Ogallala are all tasty varieties. A well-weeded, mulched, and compost-fed patch will last for several seasons. Slug trail? Cut if off and pop the rest of the berry into your mouth for the freshest, sweetest, organic flavor.

Asian Pear: Robert notes that the variety you choose will either make this fruit tree a winner or a problem for you. We planted a Shinko seven years ago and have been very pleased. Robert places pears in a paper bag and stores them in the back of the fridge for a month to develop a rum-like flavor.

Mulberries: Robert made sure I mentioned this fruit, considered a pest by some and a treat by others. I know of a

tree in East Atlanta whose fruit is over an inch long; my children pop one after another into their mouths. Chosen varieties, such as Weeping, White, and Blackberry are more reliable.

Moderate These fruits require some set-up or careful selection of the variety for success.

Muscadines: My husband is in charge of this vine fruit–I know nothing except how to pick and eat them by the handful. Requiring a trellis and regular pruning, vines can be situated in a narrow strip of sunny space in your yard.

Cherries: Both sour and sweet cherry trees can grow in Georgia. Robert grows Stella, a self-pollinating variety that was especially laden with fruit this year. Nanking is a sour cherry tree, and Montmerency is a pie cherry. Though self-pollinating, fruit set is improved when more than one variety is planted.

Fuzzless Kiwi: Fruits the size of muscadines hang in clusters on vines supported by a trellis; there’s no need to peel these sweet treats that are pest- and disease-resistant. Needs both a female and male vine to set fruit, located in a spot that is moist–but not in standing water.

Pomegranate: Robert is growing Russian Eight and Wonderful at his house in Atlanta, but advises that the humid climate may discolor your fruit. The inside still tastes delightful. Many of the nurseries listed carry one or more varieties.

More difficult fruits, such as apples and peaches are possible, but careful selection of varieties is very important as these fruits are more prone to disease and pest problems. Feeling adventurous? Several non-traditional fruits–jujubes, pineapple guava, the Thomasville citrangequat, and elderberry–are all easy to grow in the South.

Regardless of your choice, don’t underestimate the need for good soil, full sun, and moisture. Start small and simple, but be ready to experiment with different fruits, and use other backyard growers and nurseries specializing in fruit as resources.

Download the complete version of this article that includes Stephanie’s tips on apples, peaches, and non-traditional fruits at www.georgiaorganics.org/Files/fruits.pdf, or call Georgia Organics at 678.702.0400.

Stephanie Van Parys lives in Decatur with husband Rob, children Oscar, Eleanor, and Benjamin, their two dogs, and chickens. She gardens any time she can in their city garden, and shares her knowledge and enthusiasm for organics and gardening in many ways. Stephanie earned her degree in horticulture from UGA, and serves as the executive director for the Oakhurst Community Garden Project in Decatur.

Growing Fruits in Georgia By Stephanie Van Parys

Groups to Join• North American Fruit Explorers www.nafex.org• The Southern Fruit Fellowship www.nafex.org/sff.htm• California Rare Fruit Growers: www.crfg.org

Nurseries• Hidden Springs Nursery

www.hiddenspringsnursery.com 931.268.2592

• Raintree Nursery www.raintreenursery.com 360.496.6400

• Edible Landscaping www.eat-it.com 800.524.4156

• Ison’s Nursery and Vineyard www.isons.com 800.733.0324

• Johnson Nursery www.johnsonnursery.com 706.276.3187

• Ty Ty Nursery www.tytyga.com 800.972.2101

• Just Fruits and Exotics www.justfruitsandexotics.com 850.926.5644

Native Muscadines


Member Profile: Stanley CasadonteStanley Casadonte weighs in on why she’s a member of Georgia Organics.

I joined Georgia Organics after the Farm to School 101 Workshop they held at my children’s school in the fall of 2007. I particularly liked their mission to improve

child nutrition–they get the big picture. Georgia Organics is helping school cafeterias add more nutritious foods and changing the way food is served by highlighting the fruits and vegetables that are in season.

I happen to love gardening and teaching, so the farm to school activities at my children’s school were the perfect combination for me to get to work on both. My experience as a Girl Scout leader and as a volunteer at the school taught me that kids need more information about the food they eat. Plus, children LOVE to get dirty and have experiences outdoors. I started with worm bins, showing the children the importance of worms in the soil and how they turn our food scraps and trash into rich soil for plants. The response from the children was amazing. They wrote thank you notes and begged to do it again, and things have just “grown” from there.

Connecting local farms to Atlanta-area schools is a monumental task that will take time to implement. If you search online for farm to school programs, you see that many states have programs, but Georgia? Nada. Georgia Organics is working to change that … thankfully.

Stanley is the school garden coordinator at E. Rivers Elementary School in Atlanta.

NEW! All new and renewing memberships including gift memberships, received before the end of 2008 receive an annual subscription to Organic Gardening Magazine! See page 3 for details.

All members receive these great benefits:Early invitations• to organic and local food-focused eventsDiscounts to all Georgia Organics events• , including dinners, farm tours, workshops, and the annual Georgia Organics conferenceOrganic resources• that keep you connected, including an annual subscription to this quarterly newsletter, The Dirt; a hot-off-the presses copy of the new Local Food Guide, and monthly updates with The eDirt electronic newsletterA hearty thank you• with recognition by name in our annual report

On top of these benefits, Farm Members ($45+) also receive:Complimentary directory listing• in the Local Food Guide and online Organic DirectoryDiscounts on advertising• in The Dirt, the Local Food Guide, and in Natural Awakenings MagazineTechnical assistance• from the Georgia Organics staff and boardTop-notch educational resources• including a comprehensive organic farming

toolkit, discounts to technical workshops, access to reports, information about funding opportunities, and moreConnection to a supportive network• of growers, businesses, and consumers who want to see you and your farm succeed

In addition to the standard membership benefits, Business Members ($250+) also receive:

Discounts on advertising• in The Dirt, the Local Food Guide, and in Natural Awakenings MagazineComplimentary directory listing• in the Local Food Guide and online Organic Directory (for qualifying businesses)Use of Georgia Organics logo• in marketing materials and on your websiteDiscounts on exhibit space• at the annual Georgia Organics conference

Members joining at the $500+ level receive additional benefits and perks. For more information, please contact Jennifer Owens at 678.702.0400 or [email protected]. Membership dues directly support the operation of Georgia Organics, and are tax-deductible. Please join the Georgia Organics community today –it’s an easy and tasty way to make a positive difference in sustainable foods and farms in Georgia.

Georgia Organics 1,000 Member Campaign Join before the end of the year and put us over the top! By Jennifer Owens

Breakfast, lunch, and dinner: these are the three most important environmental decisions we make each day. The U.S. could cut oil consumption by 1.1 million barrels of oil per week if each of us ate one local meal, preferably an organic one, during that

same period. Here at home, the number one cause of water pollution in the state continues to be agricultural run-off.

Become an active part of the solution by joining Georgia Organics and put your money where your mouth is, literally! Georgia Organics is on the front lines communicating the profound impact our food choices have on our environment, economy, and health, but we cannot do it without your help. Memberships provide critical support for our operations and programs, and also make a powerful case that shows decision-makers that Georgians really do want tasty food, healthy communities, and thriving farmers.

We need to reach 1,000 members by December 31, 2008, and are well on our way, with over 800 currently. Will you help us reach our goal and strengthen the support statewide for sustainable food and farms? Join, renew, or purchase a gift membership for that friend, family member, foodie, or farmer in your life. Visit www.georgiaorganics.org/join to fill out an online application today, or call 678.702.0400.


ClassifiedsDestiny ProDuce is a CERTIFIED organic produce distributor located in the State Farmers Market in Atlanta shipping the highest quality organic

produce to large and small retailers, co-ops, and buying clubs throughout the Southeast. Destiny Produce also sells supplemental produce to buying clubs/co-ops that distribute CSA/Organic produce boxes to their members. We also offer a direct box program to buying clubs and co-ops, who handle subscription sales - Destiny does the work and delivers the boxes to you! We are looking to buy organic produce from certified organic growers in the Southeast, and we can offer growers widespread distribution and marketing of locally grown organic produce. Please contact Dee Dee Digby at 404.366.7006 or 866.366.7006. [email protected].

LocaL, certifieD organic abruzzi rye seeD from Walker Farms, grown and processed in Screven County, Georgia. Ideal cover crop for planting. For more information, contact Relinda at [email protected], or 912.481.2263.

Calendar organic faLL festivaLseptember 27, 9am-5pm, Live oak, fLLearn how to l ive more sustainably on your homestead or small farm. Educational presentations on: goats, organic gardening, soap making, canning, flower arranging, and more. $10 per person. Find out more by visiting www.magnoliafarms.org.

chews LocaLseptember 25, 5:30-7:30pm, atlanta

Celebrate the launch of the 2009/2010 Local Food Guide with Georgia Organics. Visit the neighborhood farmers’ market and community garden, and join

Georgia Organics at the reception and a dinner hosted by a nearby restaurant. Reception is free for members of Georgia Organics, or $15 for nonmembers. The 4-course dinner that follows the reception is $50 for Georgia Organics members, $65 for nonmembers. Full details on the event are available at www.georgiaorganics.org/events, or by calling 678.702.0400.

buiLDing caPacity for LocaL heaLthy Meat systeMsoctober 4, 9:30am-2:30pm, blufftonBeef and meat goat producers attending this workshop and farm tour will learn about sustainable pasture management systems, health benefits, processing issues, marketing, USDA grades and standards, and more. Hosted by White Oak Pastures, presenters include rancher Will Harris, and Florida’s Bobbie Golden of Golden Acres Goat and Sheep Farm. Workshop also includes a discussion of small-scale pastured poultry, and poultry processing issues in Georgia. A partnership between Georgia Organics and the Florida A&M University (FAMU) StateWide Small Farms Program, the $10 registration fee includes lunch. For more info visit www.georgiaorganics.org/events, or call Jennifer Taylor of FAMU at 850.412.5260.

23rD annuaL sustainabLe agricuLture conferenceoctober 31-november 2, anderson, scJoin CFSA and keynote speakers Wes Jackson and Joel Salatin at this year’s conference that features an extended, hands-on workshop format. Includes farm tours, a youth program, and over 60 workshops. Visit www.carolinafarmstewards.org for full details.

afternoon in the countrynovember 9, 1-4pm, chattahoochee hill countryJoin Les Dames d’Escoffier for their annual country feté at Serenbe. Over 35 chefs from Atlanta’s best restaurants pull out the stops at tasting stations under big-top tents on the beautiful Serenbe grounds, accompanied by wine and micro-brews. Live music, hayrides, a premium silent auction, and a one-of-a-kind cake raffle complete the picture. $95 per person; $35 for children ages 12-20. More info at www.ldeiatlanta.org.

fieLD of greensnovember 15, 11am-5pm, covingtonIt’s green, it’s local, it’s organic: a full-day celebration of farms, food, and fun at Whippoorwill Hollow Organic Farm! Featuring chef demos and tastings, on-site farmers’ market, gardening demos, children’s activities, and educational information on green energy and recycling. Adults enter for $3, or free with purchase of food tickets. Free for children under 12. Proceeds benefit local farmers and Slow Food. Visit www.fieldofgreensgeorgia.org for full details.

wooDLanD garDen Party november 16, 3-7pm, winterville

Join Chef Ann Quatrano of Baccanalia and other top Georgia chefs as they host a multi-course, seated dinner in elegant farm-style at the impeccably groomed Woodland Gardens. $115 for Georgia Organics members, $150 for nonmembers; includes a farm tour from farm manager Celia Barss, cocktails, music, and the seated dinner featuring fresh food from the farm served with wine. Proceeds benefit Georgia Organics. Register online at www.georgiaorganics.org/events, or by calling 678.702.0400.

DeeP south fruit & vegetabLe growers conferenceDecember 3-4, Mobile, aLFull conference details available at www.deepsouthfruitveg.com, or contact Karen Wynne with the Alabama Sustainable Agriculture Network at 256.520.2400 or [email protected].

gourMet MushrooMworkshoP December 6, 10am-4pm, Decatur

New this year, mushroom grower Brandi Arts joins farmer Daniel Parson in this popular workshop. Through classroom and hands-on sessions, participants learn about log and substrate cultivation of shiitakes and oyster mushrooms, bioremediat ion, and more . $85 Georgia Organics members, $100 for nonmembers includes lunch and inoculated log and substrate to take home. Register online at www.georgiaorganics.org/events, or by calling 678.702.0400.

southeast regionaL fruit & vegetabLe conferenceJanuary 8-11, 2009, savannahRegistration information and a list of conference sessions will be available in October at wwww.gfvga.org.

southern sawg annuaL conferenceJanuary 21-24, 2009, chattanooga, tnJoin Southern Sustainable Agriculture Working Group as the Practical Tools and Solutions for Sustaining Family Farms Conference heads to Chattanooga. Pre-conference events include 1.5-day intensive short courses, half-day field trips, and mini-courses; the general conference features eight tracks of concurrent sessions. Full conference info will be available the first week of October at www.ssawg.org.

funDaMentaLs of organic farMing & garDeningstarts saturday, January 31, 2009, cummingFrom soil health to marketing, participants learn the basics of organic farming and gardening in this series of seven classes taught by Lynn Pugh on alternating Saturdays at Cane Creek Farm. Each class starts with morning lectures, discussions, and videos; lessons are reinforced with hands-on activates in the field, greenhouse, or on a field trip to area farms. Targeted to adults who want to jump-start their organic growing projects; prior experience or education is not required. $425 for Georgia Organics members; $450 for non-members. Register online at www.georgiaorganics.org/events, or call 678.702.0400.

Calendar (Continued)

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the DIRT is a quarterly publication of Georgia Organics, Inc.

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Members receive the Georgia Organics quarterly newsletter, monthly eNewsletter, and discounts on the annual conference, programs and events, advertising, and other services. All dues and donations to Georgia Organics are tax-deductible to the

extent allowable. Questions? Call 678.702.0400. Fall 08

The mission of Georgia Organics is to integrate healthy, sustainable, and locally grown food into the lives of all Georgians.This institution is an equal opportunity employer.

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newsletter - fall 2008

Documents

organic production

word organic

organic program

usda organic standard

new guide

d i rtwhy organic

new local food guidethe

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