Brian Snyder Executive Director

Carrie RyanDirector of Finance & Operations

Lauren Smith Director of Development

Michele SpencerDirector of Membership

Leah SmithWestern Region Director

Lisa DiefenbachHuman Resources Manager

Kristin Hoy Conference Manager & Centre Co BFBLChapter Coordinator

Janet ChrzanEastern Region Member Services Manager

Susan BealAg.Science Advisor

Jean NajjarCommunity Outreach Associate &Conference Auction Coordinator

Beth GrossDevelopment Assistant

Jennifer HalpinChairCumberland County

Jamie MooreVice Chair Allegheny County

Ted LeBowTreasurerMontgomery County

Lisa DiefenbachSecretary & PASA StaffCentre County

Roy BrubakerExecutive CommitteeMemberJuniata County

Welcome! It’s that time of year again, and we hopeyou enjoy this fantastic 23rd edition of PASA’sFarming for the Future Conference!

This year’s theme, Letting Nature Lead,expresses in a very simple and profound way whatthis annual conference, and PASA as anorganization, are all about…recognizing and thenfollowing the cues thatare available to us inthe natural world tohelp in building ahealthier and moreresilient food systemthat serves the needs offarmers and eatersalike. The prevalentindustrial food complexsupports a not-so-healthy scenario for our whole society, and issupported by those for whom nature is a problem,rather than the great teacher it truly can be. We arealready well along in building a new, moresustainable food system. But to realize the promiseit holds for the future, we will all need to bescientists in the truest sense of the term, willing toobserve and believe the objective data that is rightin front of us, as presented by nature itself, andthen to follow its lead.

Everything you encounter at this conferencewill help to prepare yourself, your families and yourcustomers for the challenging road ahead. So let usgather to renew our spirits in celebration of theexcellence of our farms and service to each otherthat make this such a wonderful community offarmers and friends!!

Brian SnyderExecutive Director

PASA BOARD OF DIRECTORS

PASA STAF F

CONTENTS

Andy AndrewsMontgomery County

Sara BaldwinAdams County

Michael BrownbackPerry County

Jerry BrunettiNorthampton County

Scott CaseCentre County

Melanie DietrichCochran Cumberland County

T. Lyle FerderberButler County

Barbara GerlachBradford County

Susan MillerChester County

David MortensenCentre County

Heidi SecordMonroe County

Gregory StrellaAt-Large Board Member

Alissa MatthewsWestern Region Program Assistant

Helen Eastman-McArthurConference Development Assistant &Interim FoodRoutes Program Coordinator

Lexie OrrConference Registration Assistant

CONFERENCE KIDS PROGRAM PLANNING

Grow Pittsburgh’s Edible SchoolyardTeam

Chatham University’s NaturalityClub

Team of Centre County Volunteers

CONFERENCE DESIGNERS

C Factor

Wolfpack Design

CONFERENCE PHOTOGRAPHER

Pat Little

CONFERENCE RECORDINGS

Rhino Technologies

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

1 Featured Speakers

2 Site Map

3 Schedule Overview

4 Special Features

6 Conference Meals

8 Future Farmers Schedule

9 Pre-Conference Track Overview

10 Discussion Sessions

11 Friday Workshops at a Glance

12 Friday Workshop Descriptions

19 Saturday Workshops at a Glance

20 Saturday Workshop Descriptions

27 Speakers Contact List

30 Sponsors & Exhibitors Contact List

32 Exhibitor Booth Map

34 Advertisements

67 Evaluation Form

WELCOME

Miguel A. Altieri PASAbilities Main SpeakerMiguel A. Altieri has been aProfessor of Agroecology at UCBerkeley since 1981 in theDepartment of EnvironmentalScience, Policy and Management.Dr. Altieri has worked in LatinAmerica and Chile promotingagroecology as a strategy for smallfarm sustainable development inthe region. He served as theGeneral Coordinator for the UnitedNations Development Programme’sSustainable AgricultureNetworking and ExtensionProgramme that aimed at capacity building on agroecology amongNGOs and the scaling-up of successful local sustainable agriculturalinitiatives in Africa, Latin America and Asia. Currently, he is advisorto the Globally Ingenious Agricultural Heritage Systems program,which is devoted to identifying and dynamically conservingtraditional farming systems in the developing world. He is the authorof more than 200 publications, and numerous books on agroecologyand sustainable farming solutions.

Victory Brewing CompanyRon Barchet & Bill CovaleskiSustainable Ag Business Leadership AwardRon & Bill opened VictoryBrewing Company in anabandoned factory inDownington, PA in 1996 to anenthusiastic local response.They saw it as an opportunity“to demonstrate the positivesof local production, energyconservation, watershedstewardship and a whole host of practices that better sustain ourenvironment.” They brew in fermenters powered by photovoltaicpanels, feed spent grains to local farm animals and donate a portionof all sales of Headwaters Pale Ale to local environmental advocacygroups. “We have done great things over the years to decrease ourenvironmental footprint, but when I look around our plant, ourrestaurant, I see still more opportunities for improvement insustainability. I feel as much obligation to improve as ever.”

The Seeley FamilyMilky Way FarmSustainable Ag Leadership AwardIn 1996, Kim and AnnSeeley were raising dairycattle using conventionalconfinement methods whilewatching their milk salesand herd health diminish.Then they attended PASA’sannual conference. “Thiswas the beginning of manywonderful changes on ourfarm,” says Ann. Since then they have implemented farming methodsthat resemble those once used by Kim’s grandfather, halting the useof pesticides, herbicides, antibiotics, and hormones, and returningtheir cattle to a grass-based diet. “Our organic matter levels havesoared and our soils are biologically thriving. Our milk and meatflavors are greatly appreciated by our customers,” says Kim. “Goingback to our roots was worth it.”

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

Join us for the PASAbilities Leadership Award Series asthe recipients of the Sustainable Ag Leadership Awardand the Sustainable Ag Business Leader Award will take the stage to share their stories and inspire us. Specialthanks to Kimberton Whole Foods, a former award winner,for their support of the PASAbilities Leadership Award Series andSaturday’s plenary session!Daphne Miller

Opening KeynoterDaphne Miller, MD is afamily physician, writer andAssociate Professor in theDepartment of FamilyMedicine at the University ofCalifornia San Francisco. Sheis the founder ofWholefamilyMD, anintegrative primary carepractice, where she still caresfor patients across thelifespan. Part clinician, partecologist and partanthropologist, Miller

approaches medicine with the idea that opportunities for healthand healing are found not only in the medical system, but in suchunexpected places as home kitchens, school gardens, communityorganizations, spiritual centers, farms and nature trails. In herlatest book, Farmacology: What Innovative Family Farming CanTeach Us About Health and Healing, Miller discovers how learningfrom sustainable farmers can make her a better doctor. Her firstbook, the Jungle Effect, chronicles her voyages to areas around theworld that are still relatively free of modern chronic diseases.

FEATURED SPEAKERS

OPENING SESSION & KEYNOTE SPEECHFriday 10:15am

PASABILITIES PLENARY &AWARD SERIESSaturday 10:15am

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Registration Desk

Breakfast (Friday & Saturday)

Farmers Market Café

Seed Swap

Webster’s Coffee

General Information

GROUND LEVEL

MAIN LEVEL SECOND LEVEL

Deans Hall

SenateSuite

First FloorBreak Area

Second FloorBreak Area

Executive Conference

Rooms

MarketPlace & Exhibitors

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EXHIBITORS

Lounge

ExhibitorsAuction

Stairs to Guest Rooms & Hotel Lobby

Stairs to Conference Center

Conference Recordings

Guest RoomCheck-In

Fireplace

PASA

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Penn Stater Conference CenterSITE MAP

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

7:00–9:00amContinental Breakfast1st & 2nd Floor Break Areas

9:00am–5:00pmTrack Programming

Lunch as scheduled by each trackPresidents Hall (ticketed event)

5:00–6:30pmSocial Hour

Bag & Silent Auctions, TradeShow &Seed Swap Open

5:30–6:30pmCheese Tasting1st Floor Break Area

Young & Beginning Farmer Mixer1st Floor Lounge

Speaker Book SigningPASA Mercantile

6:30pmWinter PicnicPresidents Hall (ticketed event)

7:30pmBag & Silent Auctions, TradeShow &Seed Swap Close

8:00pmLive Music by Chuck Darwin and theKnuckle DraggersPresidents Hall (open to all)

THURSDAY, FEBRUARY 6

FRIDAY, FEBRUARY 7 SATURDAY, FEBRUARY 8

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

7:00am-8:30amContinental Breakfast1st & 2nd Floor Break Areas, Deans HallBag & Silent Auctions, TradeShow &Seed Swap OpenKnitting CircleHotel Main Lobby by FireplaceSeed Swap Social, 1st Floor Lounge

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

8:30-9:50amWorkshops

10:15amKeynote Plenary, Presidents HallKeynote Address by Daphne Miller

10:45amFarmers Market Café Opens1st Floor Break Area

12:15pmBox Lunch, Deans Hall (ticketed event)Daphne Miller Book SigningPresidents Hall 2

12:45pmSpeaker Book Signing, PASA Mercantile

1:15-2:35pmWorkshops

2:45pmFarmers Market Café Closes

2:45-3:45pmDiscussion Sessions

4:10-5:30pmWorkshops

5:30pmSocial HourSpeaker Book Signing, PASA Mercantile

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

7:45pmLive Auction, Presidents Hall

8:30pmMovie Screenings

WEDNESDAY, FEBRUARY 5

Registration will open at 7:00am

8:00am-9:00amLight Breakfast2nd Floor Break Area

9:00am-5:00pmTrack Programming

Lunch as scheduled by the track (ticketed event)

Dinner on Your Own

We’re Here to Help! Have a question? Look for PASA Staff wearing a purple name badge or PASA Board Members wearing a green name badge.

Not seeing anyone? Stop by the registration desk.

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

7:00am-8:30pmContinental Breakfast1st & 2nd Floor Break Areas, Deans HallBag & Silent Auctions, TradeShow &Seed Swap OpenKnitting CircleHotel Main Lobby by Fireplace

Seed Swap Social, 1st Floor Lounge

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

8:30-9:50amWorkshops

10:15amPASAbilities Plenary, Presidents Hall

PASAbilities Award Series

Ron Barchet & Bill Covaleski, Victory Brewing Company

The Seeley Family, Milky Way Farm

Plenary Address by Miguel Altieri

10:45amFarmers Market Café Opens1st Floor Break Area

12:00pmBox Lunch, Deans Hall (ticketed event)Speaker Book Signing, PASA Mercantile

12:15-1:15pmPASA’s Educational ProgrammingDiscussion, Room 206

1:30pmBag & Silent Auctions Close

1:30-2:50pmWorkshops

2:45pmFarmers Market Café Closes1st Floor Break Area

3:00pmSpeaker Book Signing, PASA Mercantile

3:10-4:30pm Workshops

3:30pmBag & Silent Auction Winners Posted

4:30pmTradeShow & Seed Swap Close

SCHEDULE OVERVIEW

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

PASA MercantileAcross from Registration Desk • Thursday through Saturday Stop by the PASA Mercantile nearconference registration to shop ter-rific PASA swag! We have a won-derful selection of clothing, totes,caps, blankets, aprons and morewith a variety of images, includingthe 2014 conference theme on aspecial USA-made organic shirt.We’ve expanded our “Book Nook”to offer over 120 titles this year.Find time to browse the many pop-ular and timely topics – we hope tohave something for everyone. Allproceeds benefit PASA education,so vote with your book dollars atPASA!

Live Music!Chuck Darwin & The KnuckledraggersPresidents Hall • 8:00pm

When music started toevolve into glitzy, over-produced pop, ChuckDarwin & The Knuck-ledraggers jumped outof the gene pool withacoustic, boot-stomp-ing music. The Knuck-le-Draggers bringinfluences from manystyles, but it all comesback to roots music:country, folks, blues,bluegrass, old-timey, string band, jug band music. Clap your hands, stompyour feet, sing along — just make sure you’re having a good time! Music isopen to all, dinner ticket not required after 8:00pm.

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Seed Swap1st Floor Lounge

Thursday through SaturdaySocial Hours: Friday & Saturday 7:00amHelp strengthen the roots of our local foodsystem by preserving plant varieties grown onyour land and sharing them with others! Enjoya social element of the seed swap over breakfast

on Friday and Saturday mornings. Seeds are notrequired to participate.

Young & Beginning Farmer Mixer1st Floor LoungeThursday 5:30pmIt can get lonely out in the field, especially whenyou’re just starting out. That’s why PASA is hosting aget-together for young and beginning farmers. Tellstories, confirm gut feelings, share insights and buildrelationships…just come join the fun! The NationalYoung Farmers’ Coalition will also be there to sharewhat they’redoing to supportyoung farmers.

General Information

Second Floor Landing Thursday through Saturday

Don’t miss this collection of informative materials — share

job openings, agricultural publications, for sale items

and much more!

Special Features

Bag & Silent Benefit AuctionsDeans Hall • Thursday through Saturday

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

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PASA TheatreFriday 8:30pm

Infant Care Room

Room 222

Looking for a quiet place to carefor your young child? This room isaway from the hum of the crowdand has softfurniture.PASA alsosupplies a bin of toys for the moremobile tots. Children may not be left unattended.

Knitting CircleHotel Lobby FireplaceFriday & Saturday 7:00amCan’t imagine a weekendwithout a bobble stitch?Grab your needles and yourfavorite project for some

creative social time.

Beginning & Advanced TriYoga® SessionRooms 211 & 218 • Friday & Saturday 7:00am

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

Discussion Sessions

Friday 2:45pm, see page 10 for details.Between our afternoon sessions on

Friday, join in on topic-based discussionswith fellow attendees. These 1-hour

slots are designed for you, the attendee, to share your experiences and thoughts

while hearing from others who are usually “in the crowd” and

not at the podium.

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

Bag & Silent Benefit AuctionsDeans Hall • Thursday through Saturday

GROWING CITIES Room 206In their search for answers, filmmakers Dan Susman andAndrew Monbouquette take a road trip and meet themen and women who are challenging the way thiscountry grows and distributes its food — one vacant citylot, rooftop garden and backyard chicken coop at a time.Join them as they discover that good food isn’t the onlycrop these urban visionaries are harvesting. They’reproducing stronger and more vibrant communities, too.

SYMPHONY OF THE SOIL Room 207By understanding the elaborate relationships between soil,water, the atmosphere, plants and animals, we come toappreciate the complex and dynamic nature of this preciousresource. Symphony of the Soil draws on ancient knowledge andcutting edge science to explore the possibilities of healthy soilcreating healthy plants creating healthy humans living on ahealthy planet. The film also examines the use and misuse ofsoil in agriculture, deforestation and development, and thelatest scientific research on soil’s key role in ameliorating themost challenging environmental issues of our time.

THE GREENHORNS Room 208Monoculture; monopoly; cheap food; poor diets…theconsequences of an agricultural system gone awry.Meet the young farmers who are re-orienting our foodsystem. These dynamic entrepreneurs and stewards ofplace are starting businesses, partnering with others,inventing new social institutions, finding mentors,becoming apprentices, borrowing money, innovatingand experimenting. They share a vision for aprosperous, satisfying, sustainable food system. It isambitious and it will take work, but it won’t be boring.

Special Features

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Friday Night Banquet Dinner

Exotic Mushroom & Brie Soup

Green Salad with Bread & Butter

Meat Selection — German Weisswurst andKnackwurst Sampler, served with CountryHam flavored Sauerkraut, Smashed Potatoes and Roasted Carrots

Vegetarian Selection — Quinoa and SweetPotato Cakes with Apple Slaw and SmashedPotatoes

Vegan Selection — White Bean Stuffed Cabbage over Polenta

Children’s Selection — Fruit Salad, Baked Chicken with Gravy served with SmashedPotatoes and Mixed Vegetables

Dessert — Pennsylvania Ice Cream served with Apples Normandy

Saturday Box Lunch

Sandwiches — House-made Turkey Salad on Focaccia, or Roasted Vegetables withCheddar Cheese

Fresh Green Salad with Crisp Vegetables

Vegan Selection is Fresh Green & Asian Salad

Fresh-Baked Cookie & Natural Soda

For more healthy food options,visit The Farmers Market Café.

(see ad page 33)

Thursday Winter Picnic Dinner

Pulled Pork Barbeque with Soft Rolls

Mediterranean Style Beef with ArtichokeHearts, Tomato, Green Onion and FetaCheese

Herb Roasted Chicken

Mile-High Quiche

Curried Winter Vegetables with Rice

Roasted Rosemary Fingerling Potatoes

Salad Bar with Marinated Mushrooms

Desserts: Maple Crème Brûlée, Peach Cobbler,Old Fashioned Double Chocolate Cake,Pennsylvania Ice Cream

Friday Box Lunch

Wrap Sandwiches — Fresh Chicken Salad or Roasted Vegetables

Fresh Green Salad with Crisp Vegetables

Fresh-Baked Cookie

Natural Soda

Social Hour Appetizers

Summer Sausage, Cheeses & Chutney

Pennsylvania Hummus with Crudités

Blue Cheese Dip

Fresh Organic Crudités

Smoked Salmon Spread (Friday only)

Sesame Sticks & Pretzels

Continental Breakfast & Break Items

Assorted Yogurts

Organic Peanut Butter

Cheese Stringles

Hard Boiled Eggs

Milk and Half & Half

Thursday Luncheon

Louisiana Muffaletta Sandwich

Roast Beef Sandwich with Roasted Mushroomsand Boursin on Potato Ciabatta Bread

Roasted Vegetable on Focaccia

Beef Chili with Cheddar Cheese & Sour Cream

White Bean, Potato and Cabbage Soup

Cole Slaw

Cookies & Brownies

Ingredients for the meals served during ourconference are gathered from farmers and

processors, much of it donated. With a goal ofassembling organically & sustainably producedfoods, we had the good fortune of working withover 43 businesses. For the 17th year, specialthanks goes out to Chef Ken Stout of the PennStater Conference Center and the faculty andstudents of the Pennsylvania College of Tech-nology’s School of Hospitality, who make ournutritious & sustainable meals possible.

Breezy Hill FarmDoylesburg, Franklin CountyOrganic Heirloom Carrots

Common Ground FarmSpring Mills, Centre CountyOrganic Fingerling Potatoes

Dickinson College FarmBoiling Springs, CumberlandCountyOrganic Spinach & Potatoes

Four Seasons ProduceEphrata, Lancaster CountyOrganic Produce…and lots of it!

Frankferd Farms FoodsSaxonburg, Butler CountyNatural Soda

Got Hummus?Lancaster, Lancaster CountyTahini-free Hummus

Hidden Brook FarmDoylesburg, Franklin CountyOrganic Red Potatoes

Lancaster Farm Fresh CooperativeLancaster, Lancaster CountyGrass-fed Beef & Sauerkraut

Lady Moon FarmsPunta Gorda, FloridaOrganic Bell Peppers, Eggplant,Red Leaf, Green Leaf & Romaine,Flat Leaf Parsley, Tomatoes

2014 Providing Farms & BusinessesLeidy’s Natural PorkSouderton,  Montgomery Co.Natural Pork Shoulder

Leraysville Cheese Factory Leraysville, Bradford County Assorted Pennsylvania Cheeses

Macneal OrchardsRebersburg, Centre CountyMaple Syrup

McGeary OrganicsLancaster, Lancaster CountyOrganic Pastry Flour

Mother Earth Organic Mushrooms West Grove, Chester County Organic Button Mushrooms

Nature’s PantryState College, Centre CountyCoconut Coffee Creamer &Vegan Ice Cream

North Mountain PasturesNewport, Perry County German Sausages & CountryHam

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

Once Again Nut Butter CollectiveNunda, New YorkNatural Peanut Butter

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

Over the Moon FarmRebersburg, Centre CountyPastured Pork Savory BreakfastSausage

Oyler’s Organic FarmBiglerville, Adams County Organic Apples & Apple Cider

PA Farm ProductsStevens, Lancaster County Organic Chicken & Turkey

Pennypack FarmHorsham, Montgomery CountyFood Alliance Certified Butternut,Parsnips, Sweet Potatoes,Turnips, Watermelon Radishes

Phillips Mushroom FarmsKennett Square, Chester CountyOrganic Portabella, Shiitake &Other Exotic Mushrooms

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

Roaring Spring PremiumWaterRoaring Spring, Blair CountyFresh Spring Water

Sauder’s EggsLititz, Lancaster CountyHardboiled Eggs

Seven Stars FarmPhoenixville, Chester CountyBiodynamic Yogurt

Singing Meadows FarmAirville, York CountyOrganic Fingerling Potatoes

Snyder’s of Hanover Hanover, York County Gluten-Free Pretzels

Stone Meadow FarmWoodward, Centre CountyPennsylvania Farmstead Cheeses

Stonyfield FarmLondonderry, New HampshireOrganic Yogurt

Sunny Ridge FarmSpring Run, Franklin CountyOrganic Heirloom Carrots

Sunrise TransportEphrata, Lancaster CountyProduct Consolidation & Transportation

Tait Farm Foods Centre Hall, Centre County Assorted Chutneys & Fruit Shrubs

Three Springs Fruit FarmAspers, Adams CountyFood Alliance Certified CannedPeaches 

Triangle Organics FarmAaronsburg, Centre CountyGrass-fed Beef

Trickling Springs CreameryChambersburg, Franklin CountyFood Alliance Certified HeavyCream, Organic Yogurt Smooth-ies & Premium Ice Cream

Turner DairyPittsburgh, Allegheny CountyrBGH-free Milk, Half & Half, Sour Cream & Whipped Cream

Tuscarora Mountain FarmSpring Run, Franklin CountyOrganic Red Beets

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

Village Acres FarmMifflinburg, Juniata County Organic Eggs

Webster’s Bookstore & CaféState College, Centre CountyFresh Brewed Coffee

Wild For Salmon Bloomsburg, Columbia County Smoked Pacific Salmon

CONFERENCE MEALS

Brian Futhey of Stone MeadowFarm in Woodward, Pennsylvaniawas raised a conventional dairy-man. In the 90’s, Futhey was havinga tough time making ends meetand convinced that there had to bea better way, this entrepreneurstarted reading about dairying inNew Zealand where cows graze ongrass and are milked seasonallyalong with their natural reproduc-tive cycle. “I wasn’t a machineryperson to start with,” says Brian. “So if there wasa way for the cows to consume their own forageinstead of dealing with equipment and it wasmore profitable it seemed to make a lot ofsense.”

In 2003, reading all he couldon the topic, getting supportfrom PASA and help from a fewfamily members, Brian startedmilking a small herd of Jerseycows his way. He started smalland his production goals revolvedaround quality as opposed toquantity. Once production start-ed, Futhey had to decide what todo with his milk. “I thought aboutselling liquid milk to stores, but

that involved many complications. The farmermust invest in bottling equipment, deliver prod-uct to the stores, and take it back if it doesn’tsell. I realized cheese was a great solution, can beshipped anywhere in the United States, and the

price per pound can be up to three times thevalue of liquid milk.

Over the many years since, Brian consultedwith a cheese mentor and was coached on how toproduce the best “terroir” (a sense of place andtaste) possible for his raw milk chesses. “Themany classes that I’ve had the opportunity totake and the experts that I’ve been able to learnfrom, at such a reasonable cost, have beenincredibly valuable, I’d even say critical. AsPASA’s continued dedication to developing thebest classes and courses for cheesmaking hasmaterialized; the network of cheesemakers hascontinued to evolve greatly. These classes haveproduced a strong and real cheesemaker commu-nity, and we, as a collective force, are exponen-tially stronger in many regards because of it.

Today Stone Meadow Farm cheese is soldretail at PASA supported farmers markets, andwholesale to restaurants and natural food retail-ers that are in the PASA network.

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Meet Our ProducersStone Meadow Farm — Their Raw Milk Cheeses

Featured at the Thursday Social Hour

North Mountain Pastures is owned and operatedby Brooks Miller and Anna Santini. Their visionis to help more people eat healthy food, andbelieve the way to do that is to provide meatfrom animals raised on pasture. They beganmanaging farms together in 2006, and now own84 acres in Perry County, where they raise chick-ens, pigs, turkeys, cows and sheep, all with per-manent access to pasture. They are also raisingtheir young family of Kaj, Leila & Terra.

Over the years, they have expanded theirknowledge of pasture-raised meats by trial anderror, and with the help of area farmers. Theysay, “The great thing about growing grass is thatonce established, it requires no tillage. So graz-ing can be done on steep or rough ground that isconsidered marginal and unfit for other agricul-

ture.  In fact, some believe thatgrazing animals on hills improvesthe flavor and quality of the meatdue to the extra exercise that theanimals get!”

Brooks has spent time withsome of the finest chefs in thecountry, learning artisan tech-niques and recipes to make salumidirectly on the farm. PASA confer-ences attendees will benefit fromBrooks’ skills, as we feature hisfine products at the Friday NightBanquet. Weisswurst is the official sausage ofOktoberfest, and staying true to the traditionalingredients, Brooks’ version is made with pas-tured pork and veal, and features the flavors of

onion, cardamom, ginger, and lemon zest. Hisversion is not so ‘weiss’ (white) because theirmeat has color! Knackwurst is a traditionalGerman sausage named for the audible ‘pop’ it

makes when it is split. Brooks’version is all beef and incorpo-rates white pepper, onion, andmace for spice. Country Ham isthe first truly American curedmeat. A tradition started in thesouth by European settlers, hamswere traditionally air-dried andsometimes smoked. Brooks’ ver-sion is cured in Himalayan salt for60 days, and then air-dried forover two years, without smoke.Result — their already-delicious

pastured pork is transformed into a fruity, nutty,intense addition to the meal. The Penn Stater’sculinary team is pleased to use this special meatas a flavor roasted into the sauerkraut.

North Mountain Pastures — Their German-StyleSausages Featured at the Friday Night Banquet

Jack and Dorothy Porterfounded Porter Farms  inElba, New York in 1956 witha focus on raising livestock.Jack and Dorothy’s six chil-dren, Mike, Bess, Steve,twins Julie and Bea, andEmily soon joined the familyand found themselvesinvolved in the day-to-dayoperations. As the family grew, so did the farm,bringing it to its present size of more than 500acres, 100 of which are vegetable crops. Slowly,with the help of Jack’s sons Mike and Steve, theoperation transitioned to growing organic pro-duce, and the farm’s first organic field was certi-fied in 1990.

Porter Farms’ commitmentto sustainable and organic agri-culture is extensive. In additionto meeting the certified organ-ic standards on all of its farm-land by NOFA of New York,Jack was instrumental in deter-mining the criteria for certifi-cation of an organic field. Stevewas a board member of the

Organic Farming Research Foundation, andserved as project coordinator in SustainableAgriculture Research and Education (SARE) ini-tiatives as well. The shift to organic farmingmethods was largely a matter of philosophy - acommitment to grow and distribute wholesome,fresh and safe food in a socially and environ-

mentally responsible fashion. The whole family’sdedication to those ideals is reflected in everyvegetable that leaves the farm.

Today, Porter Farms  continues its commit-ment to diversification and serving the regionalcommunity. In addition to the organic vegeta-bles grown for the CSA, they also sell wholesaleonions and cabbage to Whole Foods Market andTuscarora Organic Growers Cooperative.

Porter Farms has been supplying the PASAconference with all the onions and cabbage thekitchen needs for our meals for over a decade!We are proud to count Porter Farms as one ofour conference sponsors this year too. Theywanted to help support the entire program(beyond their vegetable donations) in memori-am to Steve, who was lost in 2004 to cancer.Steve’s devotion to sustainable farming educa-tions was as strong as the sun, and we are hon-ored to have Steve’s vision and mission a part ofthe spirit of conference this year.

Porter Farms — Supplying the Conference Kitchen with Organic Onions & Cabbage

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Childcare Room & CooperativeBabysittingRoom 222

This unstaffed room is stocked with toys andgames for parents with children 5 years oldand under. Parents are responsible forsupervising their children at all times. Asignup sheet is provided in the room forparents who wish to share supervisionduties.

Children may not be left unattended. Meals arenot provided.

Future Farmers Schedule

Pick up your children promptly at 4:30pm.

Sprouts (Grades K–2) Room 2218:15am Drop Off & Paperwork

8:15-8:30am Welcome

8:30-9am Felt Ball Crafts & Games

9-9:45am Utilizing the medicinal plants: MakingComfrey Salve

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

10:45-11:10am Snack

11:10-11:45am Permaculture Games

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

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

1:30-3pm Permaculture Design Mural

3-4pm Mushroom Cultivation Demonstration

4-4:15pm Snack & Story

4:15-4:30pm Wrap Up

Seedlings (Grades 3–5) Room 220

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

9-9:45am Color in Your Diet

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

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

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

1:15-2pm Probiotics Game

2-3pm GMOs

3-4:15pm Sustainable Scavenger Hunt & Snack

4:15-4:30pm Closing Activities

Youth (Grades 6–8) Room 219

8:15am Drop Off & Paperwork

8:15-8:30am Introductions

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

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

11-11:45am Yoga for Youth

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

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

3:30-4:30pm Understanding Flavor, MarkMulcahy

S AT U R DAY

Our Future Farmers: Babysitting, Kids & Youth ProgramsWe are grateful to all of our volunteers who help us to nurture the nextgeneration of farmers and local food system advocates! ThursdaySprouts and Seedlings programs are organized by Grow Pittsburgh’sEdible Schoolyard team, bringing their school-garden and cookingeducation activities to PASA’s Future Farmers. On Friday and Saturday,Sprouts programs are led by a team of local Centre County

volunteers active in agriculture and environmental education, andSeedlings programs are facilitated by student members of theChatham University Naturality Club. In addition, we appreciate allof the conference speakers and volunteers taking time out of theirbusy schedules to visit and share with our Future Farmers! Pleaseremember to thank them when you pick up your children!

FUTURE FARMERS SCHEDULE

Sprouts & Seedlings (Grades K–5) Room 221

8:30-9am Drop Off, Paperwork & OpeningActivities

9-9:25am Introductions & Welcome Game

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

10:20-11:05am Pizza Detectives

11:10-11:55am Cheese Lab

12-12:55pm Lunch & Free Play

1-1:55pm Herbal Tea Party

2-2:55pm Thanks, Honeybees!

3-4:15pm Swim

4:20-5:15pm Grain Grinding Galore

Children should be promptly picked up at 5:15pm.

Youth (Grades 6–12) Room 219

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

T H U R S DAY

Pick up your children promptly at 5:30pm.

Sprouts (Grades K–2) Room 221

8:15 Drop Off & Paperwork

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

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

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

10:45-11:30am Snack

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

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

1:15-3pm Pollinator Garden Overview & Planning

3-4pm Swim

4-4:30pm Snack & Marionette Show

4:30-5:30pm Felt Balls

Seedlings (Grades 3–5) Room 220

8:15am Drop Off & Paperwork

8:15-9am Introductions & Journal Making

9-9:45am Farming & Sustainability Lessons

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

10:30-11:30am Renewable Energy

11:30am-12:15pm Seed Art

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

1-1:30pm Crops vs. Pesticides Game

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

3-4:15pm Swim

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

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

5:15-5:30pm Closing Activity

Youth (Grades 6–8) Room 219

8:15am Drop Off & Paperwork

8:15–8:45am Welcome & Introductions

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

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

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

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

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

1:15-2:15pm Farm Equipment, Eric Vander Hyde

2:15-3pm Taste & Learn: Sausage, Cured Veggies& Meats, Brooks Miller

3-4pm Taste & Learn: Cheese Peter Dixon

4-5:30pm Dream Farm Business Planning,Rebecca Thistlewaite

F R I DAY

9

TRACK 1Tractor, Machinery & FacilitiesSafety for Small Farm OperatorsAg Progress Days General Purpose BuildingPresenters: Linda Fetzer, Bill Harshman, PattyNeiner & Sam Steel, Penn State University

WEDNESDAY, FEB 5

TRACK 3Practical Food Safety Programs & Quality Control Strategies forArtisan & FarmsteadCheesemakersPresenters: Peter Dixon, Dairy Foods Consulting& Parish Hill Creamery; Kerry Kaylegian, PennState University; Representative from Agri-Service LLC; Emilio Mignucci, Di BrunoBrothers

THURSDAY, FEB 6

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

TRACK 5Raising Dough: Financing YourFood Based BusinessPresenters: Bill Kitsch, Mid-Atlantic FarmCredit; Rebecca Thistlewaite, SustainConsulting; Elizabeth Ü, Finance for Food

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

TRACK 7Rebuilding a Local & RegionalGrains Food System: Where WeAre — Where We Need to GoPresenters: Robert Beauchemin, Les Moulins deSoulanges, Inc; Omar Beiler, Beiler’s HeritageAcres; Elizabeth Dyck, OGRIN; Mark Fischer,Castle Valley Mill; Thor Oechsner, OechsnerFarms; Joel Steigman, Small Valley Milling;Roberta Strickler, Greenberg Associates; NinaWhite, Bobolink Bakery & Dairy

TRACK 8How to Take Your Grass-BasedEnterprise to the Next LevelPresenters: Tim Blakeley, Mountain SpringFarm; Aaron & Melissa Miller, Miller GrassFarm; Henry Rosenberger, Tussock Sedge Farm;Ridge Shinn, Summerfield Farms

TRACK 9Diversifying Poultry withTurkeys, Ducks, Geese & GuineasPresenters: Deb Aaron & Val Vetter, PineyWoods Ranch; Greg Gunthorp, Gunthorp FamilyFarm; Will Harris, White Oak Pastures; JeffMattocks, The Fertrell Company; Tom Wadson,Wadson’s Farm

TRACK 10Glyphosate & GeneticallyModified Crops: Implications &RemediationsPresenters: Dave Mortensen, Penn StateUniversity & Howard Vlieger, Verity Farms

Youth in Farming: EnergyEfficiency, Wind Power,Photovoltaics & More!6th to 12th Grade Only

Presenters: Claire & Rusty Orner, Quiet CreekHerb Farm & School of Country Living

PASA is pleased to offer 11 pre-conference tracks, a series of full-day intensive learning experiences. Each track focuses on a specific topic and brings together experts in the field for an in-depth look. The format allows attendees to gain a deeper knowledge andskill of methods that can be implemented into daily operations. Pre-conference tracks are available through pre-registation only. Walk-in registrations are not available. Special thanks to the companies and organizations who helped to design our programming.

Funds for this program provided by PA Women’s Agricultural Network

Track Overview

TRACK 2Food Safety for Farmers & FoodHubs — Adapting to Survive inthe Regulatory EnvironmentPresenters: Lydia Johnson, PA Department ofAgriculture; Ariane Lotti, National SustainableAgriculture Coalition; Brian Snyder, PASA;Steve Warshawer, The Wallace Center & MesaTop Farm

Program provided in collaboration with

This program is part of the Organic Agriculture Research

& Extension Initiative

United States Department of AgricultureNational Institute of Food and Agriculture

Program provided in collaboration with

Funds for this program provided by

by Agri-Service LLC

Funds for this program provided by

PRE-CONFERENCE

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PASA’s EducationalPrograms DiscussionJoin members of PASA’s Board & Staff asthey lead discussions on PASA’seducational programming. Participants willhave the opportunity to share ideas ontheir unique educational needs. Yourfeedback will be crucial as we plan futureeducational offerings for novice,experienced and master farmers. HelpPASA ensure that these programs continueto provide inspiration to enhancesustainable agriculture as they have donefor over 20 years! There will be a follow upmeeting over lunch on Saturday tocontinue the conversation begun onFriday. You do not need to have been at aFriday meeting in order to attend thediscussion on Saturday. Please choose ameeting based on your geographicallocation. If you are not from PA, you mayselect whichever region is closest to you.

• Room 204— South Central RegionAdams, Bedford, Blair, Cambria,Cumberland, Dauphin, Franklin, Fulton,Huntingdon, Juniata, Lebanon, Mifflin,Perry, Snyder, York

• Room 205— Western RegionAllegheny, Armstrong, Beaver, Butler,Clarion, Crawford, Erie, Fayette, Forest,Greene, Indiana, Jefferson, Lawrence,Mercer, Somerset, Venango, Warren,Washington, Westmoreland

• Room 206 — North Central RegionBradford, Cameron, Centre, Clearfield,Clinton, Columbia, Elk, Lycoming, McKean,Montour, Northumberland, Potter,Sullivan, Tioga, Union

• Room 207 — Eastern RegionBerks, Bucks, Carbon, Chester, Delaware,Lackawanna, Lancaster, Lehigh, Luzerne,Monroe, Montgomery, Northampton,Philadelphia, Pike, Schuylkill, Susquehanna,Wayne, Wyoming

Forging Ahead Together: The Future Harvest CASA &PASA MergerRoom 108

Future Harvest/CASA and PASA recentlyannounced an intention for the twoorganizations to merge. Attend thismeeting to learn more, and addressquestions and concerns with PASA andFuture Harvest CASA Board Members &Staff. Other topics of interest andimportance to the FH-CASA region may becovered as well.

The Real Deal: How Do We Define “Local”in a Meaningful &Measurable Way?Room 105

PASA, the Farmers Market Coalition andFoodRoutes Network are collaborating on anew project to define, protect, and enhancethe integrity of local food systems withfunds from the Henry L. HillmanFoundation. The goal is to create moretransparency in the food system throughclear definitions and evaluation processesfor farmers markets and food relatedbusinesses to assess their depth of“localness” and communicate thisinformation to customers. Share what“local” means to you and voice your ideasfor ways to prevent confusion in amarketplace full of competing claims offood origin. The project will be piloted inWestern Pennsylvania, but input fromeveryone is welcome, no matter where youare from.

The Challenges &Opportunities of UrbanFarmingRoom 106

This year, the conference has a series ofworkshops about urban farming so you canhear from the experts. Use this session toshare your own thoughts and experiences,as well as to ask questions of other farmerswho are working to farm in urban andsmall-scale settings.

PA Young Farmers Unite!Organizing for OurCollective SuccessRoom 107

The National Young Farmers Coalitionrepresents, mobilizes, and engages youngfarmers to ensure their success. SouthCentral PA Young Farmers is a new chapterof NYFC, bringing farmers together tofoster collaboration, farmer-to-farmerlearning, and policy change. In thisbreakout, we will discuss needs andopportunities for collaboration. Interestedin organizing farmers in your region? Joinus!

GMO Labeling: An Urgent Case for FoodTransparencyRoom 104

What we are working towards is creatingbetter understanding with the GMOlabeling and why we need to pass a law inthe Commonwealth of PA. This discussionwill include everyone with the latest, mostup to date information and news aboutGMOs. In addition we will discuss the“know how” and tools to be an advocate forthis cause and provide you with actionsteps to take in helping to create atransparent PA food system!

Take advantage of this hour that has been set aside for informal meetings around a variety of topics (listed below).These are intended to be discussions rather than presentations, so be prepared to contribute to the conversation. Aswith workshops, you can choose any of the topics below — or spend some time visiting our TradeShow vendors,socializing or networking.

FRIDAY, FEBRUARY 7 • 2:45–3:45PM

DISCUSSION SESSIONS

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See page 3 for the detailed conference schedule.

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

Enjoy the variety of topics our workshop line-up has to offer! Youcan choose to go to any of the sessions. Detailed descriptionsand speaker biographies are available on the next pages.

The level of material for each workshop is indicated if it is eitherNOVICE or EXPERIENCED. If no level is indicated, it is appropri-ate for all audiences.

NOTE: Not all sessions are being recorded. To see which are,refer to the order form from Rhino Technologies in your registra-tion folder.

Discussion SessionsChoose from several conver-sation topics or regionalmembership meetings listedon page 10.

FRI 2:45–3:45 PM

Friday Workshops at a Glance

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

Biodynamics & Old TimeFarmingJeff Poppen Executive Conference Suite

Integrating Organic SeedProduction into Your Diversified Farm: Is It RightFor You?Ira WallacePresidents Hall 1NOVICE

Why Natural BeekeepingMattersGrai St. Clair Rice & ChrisHarp Presidents Hall 2

A Conversation on MillingRobert BeaucheminRoom 104

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

Raising Sheep: Getting YourMeat from Farm to Chef Sukey & John Jamison, MikeDitchfield Room 106

City Farming: Farming forSocial Change — A DifferentKind of Bottom Line Sophia Buggs & Greg BowmanRoom 107

Utilizing Tests to EvaluatePhysical, Chemical & Biolog-ical Changes in the SoilDan Dostie Room 108

Cheese Rind Microbes: TheGood, The Bad & The UglyPeter DixonRoom 109

Accepting Electronic Payments at Your FarmersMarket — SNAP, Debit &Credit Amy CroneRoom 202

FRI 1:15–2:35 PM

Gap Certification for GrowersSteve Warshawer, The Wallace Center & Mesa Top FarmRoom 108

Services Available to Migratory Farm Workers inPennsylvaniaBrenda Re-Lua, Suzanne Benchoff, Michael Hannum &Jorge Perez-RicoRoom 109

Homeopathic Methodologyfor Plants Nazirahk Amen Room 202

Current Research: Residential Proximity toHigh-density Livestock Production & MRSA InfectionJoan Casey Room 203

The Best Disease ResistantVarieties for High QualityOrganic ApplesRob Crassweller & Jim TravisRoom 204

Organic Pest Managementfor Wheat Production &Storage Elizabeth Dyck & Greg Roth Room 205

Nature as Mentor: OutdoorPigs Craig HaneyRoom 206

Orchards as an Enterprise:Method, Economics, HolismHugh Williams Room 207

Water Before Soil: Design &Management for Drought &Flood, Resilience for theLong Haul Ben Falk Room 208

Growing Quality VegetablesBiodynamically Mac Mead Room 106

Team Raw Milk: A CaseStudy of Collaboration &CooperationLydia Johnson, Ernest Hov-ingh & Edwin Shank Room 107

Multispecies Planned Rotational GrazingWill Harris Room 108

Finding Success in the Market: Marketing Meat —Understanding Yields, Pricing & Selecting Market-ing ChannelsMatt LeRoux & Brian MoyerRoom 109EXPERIENCED

Everything You Need toKnow About Hiring MigrantWorkersJon Weirether Room 203

The FSMA Response: Forging Alliances & BuildingPersuasionAriane Lotti, Stacy Miller &Brian SnyderRoom 204

Turkeys for Two Seasons:Pastured Turkey ProductionCraig HaneyRoom 205NOVICE

Producing Asian Greens forMarket or at HomePam DawlingRoom 206

Finding Success in the Market: Marketing on aShoestring George Latella Room 207

Building Farm Resilience toPests & Climate Change Miguel AltieriRoom 208 EXPERIENCED

City Farming: Urban Beekeeping Connects theDots Grai St. Clair Rice & ChrisHarp Senate Suite

Let’s Do It Together: Encouraging HoneybeeHealth in the AgriculturalCommunityGrai St. Clair Rice & Chris HarpExecutive Conference Suite

Improving Soil Health withCover CropsCharlie White Presidents Hall 1

The Business of Farming:Crowdfunding 101 — Understanding the ManyForms of Fundraising fromthe MassesElizabeth ÜPresidents Hall 2

Farm Bill 2014 Ariane LottiPresidents Hall 3

Animal-Powered Farming:The Path to Draft Mary Wildfeuer & ToddNewlin Room 104 NOVICE

From Milk to Mold: Developing & RefiningCheese Recipes Peter DixonRoom 105EXPERIENCED

Finding Your Right Livelihood Growing Herbs Beth Lambert Room 106

The Business of Farming:Successful Farm InternshipPrograms, A View from BothSidesMegan Gallagher, Dean Martin & Johnny Parker Room 107EXPERIENCED

FRI 8:30–9:50 AM

Quality Management Systems & Group GAP Certification for Food HubManagers Steve Warshawer Room 203

Q & A SessionDaphne Miller Room 204

Raising Your Own TurkeyPoultsVal Vetter Room 205

Goods from the Woods: Foraging, Growing & Mar-keting Edible Forest Produce Eric BurkhartRoom 206

Cold Hardy Winter Vegetables Pam DawlingRoom 207

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

The Business of Farming:Feasibility Studies & Business PlansRebecca Thistlewaite Senate Suite

Habitat Is Home: CreatingSpaces for Pollinators, Predators & Parasitoids Dave Mortensen & JohnTooker Executive Conference Suite

Got Dirt? Get Soil! Howard Vlieger Room 104

Starting from Scratch onLeased Land with No Infra-structure, No Equipment &No Skills Linda Shanahan & Eric Vander Hyde Room 105

FRI 4:10–5:30 PM

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Let’s Do It Together: Encouraging Honeybee Health inthe Agricultural CommunityGrai St. Clair Rice & Chris Harp,

HoneybeeLivesExecutive Conference SuiteThis workshop will explore the potential rela-tionships between beekeepers and the broad-er agricultural world of farms, cattle anddairy operations and orchards. Topics coveredwill include tips for engaging public concernfor bee health, raising awareness of simplechoices for individuals and communities,developing cooperative networks for honeyand beeswax products and marketing sup-port. By working together, it is possible tokeep honeybees, farms, the environment andevolution healthy.

Grai St. Clair Rice is an organic beekeeper andwriter/photographer/filmmaker based in New York City.Grai is co-founder of HoneybeeLives with Chris Harp, andthe founder of the Ulster County Beekeeping Association.Grai lectures on gardening for honeybees, writes about hon-eybees for magazines and newspapers and co-teaches someof the HoneybeeLives beekeeping classes.

Chris Harp is an organic beekeeper, “Bee Doctor,” bee-keeping teacher and co-founder of HoneybeeLives. He hasbeen tending his own hives for twenty three years, expand-ing his naturalist and biodynamic approach to tend approx-imately 200 colonies. HoneybeeLives’ in-depth workshopsfor beekeepers nurture beginning beekeepers and encourageveteran beekeepers to adopt a naturalist approach. He wasa consultant for the Certified Naturally Grown ApiaryStandards.

Improving Soil Health with CoverCropsCharlie White, Penn State ExtensionPresidents Hall 1Cover crops improve soil health by increasingorganic matter, enhancing nutrient availabili-ty, stimulating soil microbes, reducing ero-sion and alleviating compaction. Thispresentation will discuss the cascade of bio-logical processes that are set into motionthrough the living roots and shoots of covercrops.

Charlie White is a Sustainable Agriculture ExtensionAssociate with Penn State Extension’s Crop ManagementTeam. Charlie’s research and extension activities arefocused on how cover crops and cover crop mixtures can beused to meet farm management objectives such as improv-ing soil health, enhancing nutrient cycling and reducinginput costs.

FRI 8:30 – 9:50 AM The Business of Farming: Crowdfunding 101 — Under -standing the Many Forms ofFundraising from the MassesElizabeth Ü, Finance for FoodPresidents Hall 2What is crowdfunding, anyway? This umbrel-la term refers to a number of innovativefundraising techniques — online and other-wise — in which you raise small amounts ofmoney from a large number of people. Manyof these models can be helpful for farms andfarm-based businesses. This session willcover the many forms of crowdfunding —including online fundraising platforms (suchas Kickstarter and IndieGoGo), peer-to-peerlending, community supported pre-salesmodels (such as subscriptions and gift certifi-cates), direct public offerings and more. Comeaway with a basic understanding of how thedifferent forms of crowdfunding work, thelaws that apply in each case, which crowd-funding opportunities might be a good fit foryour own unique situation and tips for suc-cess.

Elizabeth Ü is author of Raising Dough: the CompleteGuide to Financing a Socially Responsible Food Businessand executive director of the nonprofit Finance for Food.Elizabeth regularly speaks on the topics of impact invest-ing, social finance and sustainable food systems at confer-ences geared toward foundations, financiers, investors,philanthropists, nonprofits, lenders, technical-assistanceproviders and social entrepreneurs. She also consults withfood-system entrepreneurs — and their supporters — toidentify mission-aligned financing opportunities.

Farm Bill 2014Ariane Lotti, National Sustainable Agricul-

ture CoalitionPresidents Hall 3The Farm Bill — one of the primary agricul-ture and food policy tools of this country — iswritten every five years. It covers a lot ofground, from agricultural subsidies to foodstamps to conservation programs. The 2014Farm Bill is very active — and may be close toa vote during the conference time. ArianeLotti will be able to give us an update as wellas discuss how the current version of this billwill impact farmers and others in the sustain-able and regenerative agricultural communi-ty.

Ariane Lotti serves as Assistant Policy Director for theNational Sustainable Agriculture Coalition (NSAC), whereshe coordinates NSAC’s policy campaigns, serves as a liai-son between the grassroots and policy staff and staffs sev-eral program areas, including organic and food safetyissues. She has served as the Policy Director for the Organ-ic Farming Research Foundation, and Policy Associate forOFRF and NSAC. She is a published author, and has workedon and conducted research on organic and conventionalfarms in the US and Europe. She is a member of USDA’sNational Agricultural Statistics Service Advisory Commit-tee on Agriculture Statistics.

Animal-Powered Farming: The Path to DraftMary Wildfeuer & Todd Newlin, Sankanac

CSARoom 104This workshop will cover strategies on how togain the knowledge, horse(s) and equipmentnecessary to incorporate horse power into anexisting vegetable production system or startup a small-scale operation based solely onhorsepower.

Mary Wildfeuer and Todd Newlin have been farmingfor 9 years. They currently run the Sankanac CSA, a 220-member Biodynamic CSA that is also part of Camphill Vil-lage Kimberton Hills, a lifesharing community thatincludes adults with special needs. Over the years, Todd andMary have introduced draft horses into several differentproduce farm systems, including their current farm, wherethey also train apprentices and interns each year.

From Milk to Mold: Developing & Refining Cheese RecipesPeter Dixon, Dairy Foods Consulting &

Parish Hill CreameryRoom 105Learn how to create a framework for research-ing and developing recipes for cheeses withsimilar characteristics to the ones that youwant to make. Through this workshop, par-ticipants will gain a better understanding ofthe ingredients and steps in cheesemakingthat can be used to refine these recipes.

Peter Dixon is a dairy foods consultant and artisancheesemaker. His work with people engaged in or interestedin making cheese and other dairy products draws on 30years of cheesemaking and 15 years of consulting. Peterworks with dairy farmers and experienced, as well as aspir-ing, cheesemakers to research and develop or improve theirmilk processing businesses. Peter offers small group cheese-making instruction geared toward handmade artisan andfarmstead cheese production at Westminster ArtisanCheesemaking. He is also the co-owner of Parish HillCreamery, makers of raw milk, Italian-style cheeses.

Finding Your Right LivelihoodGrowing HerbsBeth Lambert, Herbalist & AlchemistRoom 106There are economic opportunities to begained by incorporating the growing of herbsinto a diversified, financially successful farmenterprise. What should a grower interestedin the various markets for growing herbs con-sider in terms of available time, property,income expectations and market characteris-tics? Issues will include projecting potentialincome, reviewing operating costs and assess-ing how to reach your market. Where do youwant to be in the supply chain?

Beth Lambert is the CEO of Herbalist & Alchemist, acompany whose products are made from organically grownor ethically wild-crafted botanicals. She serves on the Exec-

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utive Committee and Board of Directors of the AmericanHerbal Products Association (AHPA), Chairs its EducationCommittee and Chairs the Board of the AHPA-ERB Foun-dation.

The Business of Farming: Successful Farm Internship Programs, A View from Both SidesMegan Gallagher, Johnny Parker & Dean

Martin, Edible Earth FarmRoom 107Labor is a key obstacle for many small farms.Developing an apprenticeship program can bea way to recruit passionate people who areexcited to work for you. Learn about theimportance of screening, staff empowermentand staff retention through firsthand experi-ences from Edible Earth Farm ApprenticesMegan Gallagher and Dean Martin.

Megan Gallagher is an intern at Edible Earth Farm inTionesta, PA. She has a passion for small-scale organic pro-duction and is interested in bridging the gap between com-munities and their food source. Having participated inPittsburgh-area farms through work-trade programs, this isher first year farming full-time. She is appreciative of theexperiential learning that her internship has provided andis excited to continue farming.

Dean Martin was an intern at Edible Earth Farm forthe 2013 season. His journey into internships and experi-ences interning has been both amazing and a great learningexperience, and he hopes to share some of what he haslearned along the way.

As a teenager, Johnny Parker worked on an organicfarm in Central Pennsylvania. After 5 seasons, he left thefarm to attend college and pursue a career in software engi-neering, ultimately holding the position of Director of Infor-mation Systems at Carnegie Mellon University. In 2008,Johnny became involved with PASA and began to plot hisreturn to the farm. In 2010, Johnny and his wife Aprilfounded Edible Earth Farm in Forest county Pennsylvaniawhere they raise certified organic fruit, vegetables andmushrooms. He is committed to passing along his knowl-edge and experience to others who may also wish to leavethe office for the field.

Gap Certification for GrowersSteve Warshawer, The Wallace Center &

Mesa Top FarmRoom 108Are you hearing that GAP certification is agood idea? Steve will explore why you mightwant to consider getting certified, introduceyou to some of the concepts behind GAP,introduce Group GAP — an innovateapproach to food safety certifications — andpoint you in the direction of some greatresources. Steve will also talk about mitigat-ing risk and determining risk appropriatepractices.

New Mexico-based farmer and Cooperative CSA opera-tor Steve Warshawer serves as food safety consultant to theWallace Center and the National Food Hub collaboration.Steve has been working collaboratively with USDA Agricul-tural Marketing Service for 3 years to develop a group orcommunity based approach to food safety certification. His

direct experience in produce, dairy and meat production anddistribution informs his opinions on food safety. Steve’sconcerns about the impact on local/regional food systems offood safety expectations led him to help initiate a nationaleffort to prevent unreasonable food safety expectationswhile also developing reasonable scale-appropriate pro-grams.

Services Available to MigratoryFarm Workers in PennsylvaniaSuzanne Benchoff, Brenda Reyes-Lua, Jorge

Perez-Rico & Michael Hannum, LincolnIntermediate Unit #12

Room 109A panel of experts from the education andhealth fields representing over 100 years ofdirect services to migrant farmworkers in PAwill explain services that are offered — allfree of charge — to migrant farm workers andtheir families that are of benefit to theemployer. Topics will include public schoolservices/requirements, classes for youngadults who work at labor camps, health out-reach to migrant workers and preschool andsummer services for children of migrantfarmworkers. Panelists will also answer ques-tions on these topics from the audience.

Suzanne Benchoff currently is the director of Migrantand English as a Second Language Programs at the LIU12.Currently over 30 different languages are represented inthe programs. Dr. Benchoff has over 33 years of experienceworking with employers and migrant families in the Com-monwealth and holds a doctorate in education.

Originally from Mexico, Brenda Reyes-Lua migratedinto the US in 1993 to reunite with her parents, bothemployed in migrant farm labor. With assistance from theMigrant Education Program, Brenda was able to furtherher education and received a Bachelor’s Degree fromGeorgetown University. She is currently the program coor-dinator for the 21st Century Community Learning CentersPASOS grant in Adams and Franklin Counties and is veryinvolved with the Latino community in the area.

Jorge Pérez-Rico, a Sociologist and a former migrantfarmworker and poultry laborer, is the Parent Coordinatorfor the LIU 12 Migrant Education Program. He is part of agrowing and living Latino immigrant community in AdamsCounty, PA.

Michael Hannum worked for four years as a StudentSupport Specialist Assistant with the PA Migrant Educa-tion Program (MEP), and later accepted the position of Stu-dent Support Specialist of Recruitment and Data Review.He supervises identification, recruitment and enrollment ofchildren into the PA MEP in 30 Pennsylvania Counties.Michael also oversees educational programming for the pro-gram’s Out of School Youth (OSY).

Homeopathic Methodology forPlantsNazirahk Amen, Purple Mountain OrganicsRoom 202Nazirahk will review and build upon the top-ics covered last year on the use of homeo-pathic medicine as it applies specifically toplants. Specific topics will include plant trau-ma, shock, developmental diseases, pest and

disease management. Attendees will gain abasic understanding of the practical applica-tion of homeopathy in the field.

Nazirahk Amen is a naturopathic physician, acupunc-turist and agriculturalist. He has studied and practicedhomeopathy with patients for over 15 years. As owner ofPurple Mountain, he is at the forefront of urban and peri-urban farming in the DC area and helps to grow about 5acres of fruit, ethnic and specialty crops in Beltsville, MD atthe University of the District of Colombia Research Farm.Dr. Amen will share his experience with homeopathy in thefield.

Current Research: Residential Proximity to High-density Livestock Production &MRSA InfectionJoan Casey, Johns Hopkins UniversityRoom 203Swine farmers carry MRSA on their skin moreoften than non-farmers, stemming fromoccupational exposure. This workshop willexplore the findings of Joan Casey’s study ofenvironmental exposure to high-density live-stock production in Pennsylvania, in whichshe found that people living near swine oper-ations and crop fields where swine manurewas applied were at risk for MRSA infection.

Joan Casey is a 5th year PhD student in the Depart-ment of Environmental Health Sciences at Johns HopkinsBloomberg School of Public Health. Her dissertationresearch has focused on links between antibiotic-resistantinfections (specifically MRSA infection) and high-densitylivestock production in Pennsylvania.

The Best Disease Resistant Varieties for High Quality OrganicApplesRob Crassweller, Penn State UniversityJim Travis, Apple Tree Vineyard & FarmRoom 204Eastern organic apple orchards can producehigh quality fruit when disease resistantapple varieties are grown. The most impor-tant apple disease, known as apple scab, canbe eliminated from organic apple orchardsthrough the use of disease resistant applevarieties. In this workshop, the best of thedisease resistant apple varieties will bereviewed considering fruit size and flavor,ripening season, tree growth, consistency ofbearing and yield. There will also be a discus-sion of disease resistant rootstocks that con-trol tree size. Organic disease managementstrategies for the common apple fruit andfoliage diseases besides apple scab will also bediscussed.

Rob Crassweller has been a professor of Horticultureand tree fruit extension specialist at Penn State Universitysince 1984. Rob’s primary area of expertise is in tree fruitproduction with specialties in apple variety evaluation, treefruit rootstock evaluation and pruning and training of fruit

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trees. Rob is currently evaluating the largest collection ofscab resistant apple cultivars in the east coast.

Dr. Jim Travis has 29 years experience working as aProfessor in Penn State’s College of Agricultural Sciencesspecializing in the diseases of fruit trees and grapes. He alsohas 10 years of experience in organic tree fruit productionas a researcher and grower. He is presently co-owner of afruit farm in Adams County, PA with his son, where theygrow wine grapes and organic apples and peaches. They cur-rently have 7 acres of USDA certified organic tree fruit withplans on expanding tree fruit acreage over the next severalyears. Their organic apples and peaches are marketed asfresh fruit through a local organic farm market.

Organic Pest Management forWheat Production & StorageElizabeth Dyck, Organic Growers Research &

Information-Sharing NetworkGreg Roth, Penn State UniversityRoom 205As growers increase production to meet con-sumer demand for locally-grown wheat andother small grains, disease and insect pestissues must be managed to optimize yield andgrain quality. Join agronomists Greg Rothand Elizabeth Dyck for an overview of themajor diseases and insect pests that attackwheat in the field and in the storage bin andorganic management strategies and methodsfor their control.

Elizabeth Dyck is founder and coordinator of theOrganic Growers’ Research and Information-Sharing Net-work (OGRIN), a not-for-profit organization that focuseson collaborative research with organic growers. She is cur-rently doing research on organic wheat management,including heritage and ancient wheats, as part of the OREI-funded project “Value-added grains for local and regionalfood systems.

Dr. Greg Roth is a Professor in the Department ofPlant Science and has an extension/research appointmentfocusing on grain crop management. He has been a memberof the faculty at Penn State since 1989. In his position asthe extension grain crops specialist, he works on corn, soy-beans and small grains. For the past 3 years he has beenworking with farmers on the potential of value addedorganic wheat, spelt, emmer and einkorn varieties.

Nature as Mentor: Outdoor PigsCraig Haney, Stone Barns Educational CenterRoom 206Understanding the nature of pigs should dic-tate management of the swineherd. UsingNature as mentor, this workshop will focus onthe biology of the pig while covering the prac-tical management of rearing pigs for meat.Through handling, herd health, feeding,breeding, farrowing and harvest, the natureof the pig will be emphasized.

Craig Haney has been the livestock manager at StoneBarns Center in Westchester, NY since its opening in 2004,where the rotation of animals currently consists of sheep,egg laying and meat type chickens, turkeys, geese, beef cat-tle and swine. In 1998, he began Skate Creek Farm, whichwas also a founding member of the Meadow Raised MeatsCooperative.

Orchards as an Enterprise —Method, Economics, HolismHugh Williams, Threshold FarmRoom 207In this workshop, Hugh will cover the produc-tion and management of tree fruit within adiversified whole farm organism, including adetailed description of a profitable biodynam-ic farm with slides and a full discussion of thetopic. Specific biodynamic practices essentialin maintaining high quality fruit within acommercial enterprise will be presented.

Hugh Williams grew up in the orchards of the BlueMountains of Australia. For the last 40 years he has prac-ticed biodynamics in Australia and the US, and since 1994has owned and operated Threshold Farm with his family inupstate New York. This unique diversified farm has vegeta-bles and dairy with orcharding as a specialty.

Water Before Soil: Design & Management for Drought & Flood,Resilience for the Long HaulBen Falk, Whole Systems Design, LLCRoom 208This session will overview methods fordrought and flood-proofing productive land-scapes through capturing the fertility offeredby rainfall events. Approaches will includeswales, ponds, rice paddies and terraces alongwith hugelkulture, fertigation and otherwater-harnessing and distribution tech-niques. These techniques will be becomeessential foundations of climate change-adaptive farms and homesteads.

Ben Falk is a land planner, farm designer and home-steader based out of Vermont’s Mad River Valley. He con-sults across the Northeastern US at homesteads andinnovative farms seeking to adapt effectively to a shiftingclimate, increased operating costs, greater levels of environ-mental pollutants and other emerging facts of life in the21st Century. He is the author of the Resilient Farm andHomestead.

Earthen Building with PracticalUsesClaire, Rusty & Walker Orner, Quiet Creek

Herb Farm & School of Country LivingSenate SuiteBeginners will explore the joy of playing inthe mud. The session will include an overviewof straw bale building from below ground tofinal plaster as well as earthen oven construc-tion & firing, earthen bench building andearthen bottle walls and floor in a yurt. Pre-pare to get inspired!

Rusty, Claire, Walker and Ashton Orner are stewardsof the non-profit educational facility, Quiet Creek HerbFarm & School of Country Living, a 30-acre organic farmlocated in Brookville, Pennsylvania. Quiet Creek has astraw-bale addition, an earthen oven, a yurt with bottle-brick walls and earthen floor and a community fire circlewith earthen benches for students to enjoy and model.

Quiet Creek’s year-round classes cover sustainable topicssuch earthen building, integrated pest management, gener-ating electricity with wind and sun, vermicomposting, cre-ating raised beds, soil food web, herbal soap making, breadmaking and much more.

Biodynamics & Old Time FarmingJeff Poppen, Long Hungry Creek FarmExecutive Conference SuiteIn The Agriculture Course, a series of lecturesby Rudolf Steiner, it was said that the use ofbiodynamic preparations alone was notmeant to replace sound agricultural practices,including the liberal use of compost andmanures. In this session, Jeff Poppen willexplore the evolution of farming methods.Jeff discuss the sound farming practices thatwere in place before the dawn of the agri-chemical age and examine how they interre-late to biodynamic practices and methods.

Jeff Poppen is the Farm Manager of Long HungryCreek Farm, the oldest and largest organic farm in Ten-nessee. Jeff is a noted author, lecturer and speaker onorganic and biodynamic farming. He also hosts an organicfarming series on Nashville PBS station WNPT.

Integrating Organic Seed Production into Your DiversifiedFarm: Is It Right for You?Ira Wallace, Southern Exposure Seed

ExchangePresidents Hall 1On-farm seed production can ensure that youcan access to the seed you need, diversifyfarm income, and provide the environmentalbenefits of new crop rotations and enhancedbeneficial insect habitat. But managing seedcrops along with a demanding, diverse pro-duction system can be daunting. Hear thesuccess stories of other farmers who havetaken the leap into seed production and learnhow and why you may want to do the same.

Ira Wallace, author of The Timber Press Guide to Veg-etable Gardening in the Southeast, is a Central VirginiaMaster Gardener and a worker/owner of the cooperativelymanaged Southern Exposure Seed Exchange. Ira serves onthe boards of Organic Seed Alliance, Virginia Associationfor Biological Farming and the Organic Seed Growers &Trade Association (OSGATA), the lead plaintiffs in OSGA-TA ET AL v Monsanto. Ira was one of nine cooperators withthe Southern SARE-sponsored Saving Our Seeds Project.She blogs at motherearthnews.com and southernexpo-sure.com

FRI 1:15 – 2:35 PM

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Why Natural Beekeeping MattersGrai St. Clair Rice & Chris Harp, HoneybeeL-

ivesPresidents Hall 2The health of honeybees is threatened by amultitude of factors including the detrimen-tal aspects of today’s commercial beekeepingpractices. Respect for the instincts of honey-bees and a nurturing approach to their care,cultivated by organic and biodynamic bee-keeping, can be a part of shifting the beeshealth. Listen to what the bees need, and letnature lead.

For Grai St. Clair Rice & Chris Harp’s bios, refer to pg12.

A Conversation on MillingRobert Beauchemin, La Meunerie Milanaise

& Les Moulins de Soulanges IncRoom 104Supplying bakers with high quality flour fromregional grain products requires price stabili-ty without forcing clients to take out a mort-gage to afford a loaf of organic bread. Fromwheat genetics to the oven, there is littleroom for error, but it can be done! Discuss thechallenges, possibilities and potential solu-tions with experienced miller, Robert.

After graduate school, Robert Beauchemin “went backto the land,” only to discover a most fascinating laboratory:organic agriculture. Robert’s pioneering efforts with organ-ic wheat production in the 70s and 80s in Quebec led to theopening of his first dedicated organic milling plant — LaMilanaise — in 1982. An R&D program brought to lightthe complex relationships between soil, climatic regions andwheat varieties and how they impact quality from year toyear. In 2006, Robert opened a larger milling facility — LesMoulins de Soulanges — dedicated to specialty flour fromorganic, transition and sustainable local wheat production.Robert’s facilities are now part of a 40,000-acre ecologicalspecialty grain production network, milling over 60,000tons of Quebec wheat from 350 family farms.

Managing Weeds in the Orchardwith Flame Burning & CultivationClair Kauffman, Kauffman’s Fruit FarmRoom 105Weeds are considered by many apple growersto be the most difficult pests to manage in theorchard. This presentation is based on a grow-er’s practical experience in controlling weedsin apple orchards using a propane burner.Burner operation, timing of weed burningwith best environmental conditions and sup-plemental use of a weed trimmer and cultiva-tor will be discussed. Weed burning can be aneffective tool in managing weeds in theorchard when you know the basics.

Clair Kauffman is a 4th generation fruit grower wholoves the orchard and enjoys exploring ways to enhance thelong-term health of the orchard and the people who eat thefruit. Recently, he began co-managing an experimental

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

Raising Sheep: Getting Your Meatfrom Farm to ChefSukey & John Jamison, Jamison FarmsMike Ditchfield, PA College of TechnologyRoom 106This workshop will include discussion abouthow to get meat from “farm” to your chosen“table”. Hear about some of the trials anderrors as well as successes of chefs, teachers &sheep farmers in their pursuit of “farm totable.” Bring your questions!

John & Sukey Jamison started Jamison Farm in 1976with 8 ewes & 1 ram. By 1985, they had 400 ewes andbegan selling their lamb to chefs and retail customers. In1994, they purchased a USDA plant to slaughter andprocess their lambs for their wholesale and retail customers.Today, they raise, slaughter & process their lambs for resaleas well as slaughter & process animals for other farmers attheir USDA facility.

Michael J. Ditchfield teaches Regional American Cui-sine, Catering, Meat Fabrication and Advanced DiningRoom Management at Penn College of Technology. He alsoinstructs student internship experiences. He works exten-sively with organic and sustainable farmers and considersthem to be primary sources of the fine ingredients needed toprepare excellent cuisine. His classes often involve trips toan organic farm, trout nursery, a winery, food demonstra-tions at local grower’s markets, harvest dinners and sourc-ing out quality food and producers.

City Farming: Farming for SocialChange — A Different Kind ofBottom LineSophia Buggs, Lady Buggs’ FarmGreg Bowman, Goodness GrowsRoom 107We will examine intent, approach, structureand outcomes for target populations, farm-ers, financial viability, neighborhoods, localfood access and breaking downcultural/racial/social disadvantage barriers.This interactive exchange is ideal for urbanfarmers and groups interested in startingfarm projects.

Sophia Buggs is reclaiming the sacred roots of farmingthrough sustainable living in Youngstown, Ohio. Her mis-sion is to restore, revamp and revitalize her communitywhile creating a loving urban homestead with her daughter,Passion.

Greg Bowman directs Goodness Grows (agriculturaloutreach of Common Ground Church in North Lima, OH),which focuses on new-farm training for a range of adultpopulations. He founded the former Indian Creek Commu-nity Farm in Harleysville, PA, and helped to birth LivingHope Farm on the same church-owned site. These experi-ences, and work on NewFarm.org at the Rodale Institute,shape his current planning for using for-profit farm enter-prises in training prisoners and special needs adults.

Utilizing Tests to Evaluate Physical, Chemical & BiologicalChanges in the SoilDan Dostie, Natural Resources Conservation

ServiceRoom 108This workshop will present methods andapproaches to measuring physical, chemicaland biological changes in soil properties.Tests to be demonstrated or discussed includemeasuring the stability of soil aggregates,infiltration rates of water into the soil, soiltemperature, pH, mineral nutrient availabili-ty, microbial respiration rates, soil biologypopulation counts and more.

Dan Dostie is the State Resource Conservationist forthe Natural Resources Conservation Service, an agency ofthe USDA stationed in Harrisburg, Pennsylvania. Hedirects and manages a small team of specialists that devel-op technical guidance, train conservation professionals andassure quality of conservation assistance.

Cheese Rind Microbes: The Good,The Bad & The UglyPeter Dixon, Dairy Foods Consulting &

Parish Hill CreameryRoom 109This presentation gives a general overview ofthe natural development of cheese rinds oncave-aged cheeses. Learn how the rinds ondifferent varieties of cheese are created, whatsome of the defects are and how they can beavoided. Appropriate for cheesemakers,cheesemongers and cheese lovers.

For Peter Dixon’s bio, refer to pg 12.

Accepting Electronic Payments atYour Farmers Market — SNAP,Debit & CreditAmy Crone, MarketLinkRoom 202MarketLink is a program of the NationalAssociation of Farmers Market Nutrition Pro-grams (NAFMNP) launched in 2013 to con-nect farmers, markets and consumersthrough technology. The USDA set a goal toincrease the acceptance of the SupplementalNutrition Assistance Program (SNAP, former-ly known as Food Stamps) at farmers marketsnationwide and awarded a contract to NAFM-NP to work towards this end. The MarketLinkprogram was developed out of this collabora-tion, and provides an innovative solution thatwill help farmers grow their business, mar-kets increase their customer base and shop-pers increase their consumption of freshproduce.

Amy Crone is team member of NAFMNP MarketLinkProgram, as well as Executive Director of the MarylandFarmers Market Association. Prior to her current roles, she

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

Quality Management Systems &Group Gap Certification for FoodHub ManagersSteve Warshawer, The Wallace Center &

Mesa Top FarmRoom 203Group GAP is an innovative approach to GAPnow being offered as an option by the USDA.It utilizes a central organization to organize agroup of growers under a unified food safetyplan with particular features so that growersreceive support and are able to reduce the costof audits. This workshop addresses the poten-tials of this type of audit system.

For Steve Warshawer’s bio, refer to pg 13.

Q & A Session Daphne MillerFriday KeynoterRoom 204Join Daphne Miller following her keynoteaddress for a small group discussion. She willanswer questions from the audience and con-tinue the conversation begun in her keynotepresentation.

For Daphne Miller’s bio, refer to pg 1.

Raising Your Own Turkey PoultsVal Vetter, Piney Woods Ranch & APPPARoom 205This workshop will explore breeding, hatch-ing and brooding your own heritage turkeypoults. With the high cost and limited avail-ability of heritage turkey poults, growers ofthis rare and special bird should consider tak-ing control of their poult supply by producingthem yourself, ultimately regaining control ofyour flock and keeping more of your dollarson-farm.

After 30 years of corporate life in Chicago, Val Vetterescaped to rural East Texas to start an organic farm withDebra Aaron so they could grow chemical-free food forthemselves and friends. With a drive to control their foodsupply and 25+ years of organic gardening experience, theycreated Piney Woods Ranch, where heirloom produce, her-itage poultry and hogs are raised under the Certified Natu-rally Grown program in environments as close to natural aspossible.

Goods from the Woods: Foraging,Growing & Marketing Edible Forest ProduceEric Burkhart, Shaver’s Creek Environmental

CenterRoom 206Participants of this workshop will learn aboutwild forest produce that is sought afterthroughout the mid-Atlantic region by farmmarket customers, chefs and CSA members.Forest produce to be discussed includeramps/wild leek, wild mushrooms (morels,chanterelles) and wild fruit (blueberry, elder-berry, paw-paw). Eric will discuss how forestproduce can be used to seasonally enhancehealth and nutrition, broaden and strengthenincome, and sustainably utilize forest ecosys-tems for food production. This workshop willappeal to those interested in: Harvesting,Growing and Sustainably Producing Wild For-est Produce; Agroforestry and Permaculture;Wildcrafting and Sustainability Issues; NicheProduct Business Models.

Dr. Eric Burkhart is the Plant Science program directorfor Shaver’s Creek Environmental Center and teachescourses for the Penn State Ecosystem Science and Manage-ment Department. Working with partners such as thePennsylvania Department of Conservation and NaturalResources, Eric conducts research on important non-timberforest products (NTFPs) including American ginseng, gold-enseal and ramps, and offers practical guidance in forestfarming of NTFPs through related workshops and publica-tions. His research program in Pennsylvania is focused ondeveloping sustainable wild crop management and produc-tion systems through the use of agroforestry and plant hus-bandry.

Cold Hardy Winter VegetablesPam Dawling, Twin Oaks CommunityRoom 207Why farm in winter? In this workshop, PamDawling will share the information needed tosucceed, including tables of cold-hardiness,details of four ranges of cold-hardy crops,scheduling, weather prediction and protec-tion, hoophouse growing and vegetable stor-age.

Pam Dawling is a contributing editor with “Growingfor Market” magazine. Her book, Sustainable MarketFarming, will be on sale at this event. An avid vegetablegrower for almost 40 years, she has lived at Twin OaksCommunity in central Virginia for over 20 years, growingvegetables and berries for 100 people on 3.5 acres, and pro-viding training for members in sustainable vegetable pro-duction. Learn more at sustainablemarketfarming.com.

Finding Success in the Market:Selling to RetailersEvan Diamond & Justin Pizzella, East End

Food CooperativeRoom 208Sourcing local produce and value-added prod-ucts is a priority for many retailers. There aresome ground rules, though. Join the East EndFood Co-op as they review their requirementsfor working with their produce department.Additionally, they will provide an overview ofpricing and retail math.

Evan Diamond grew up in Westminster, Maryland.After college, Evan went on a two-year trip to discover someof the wonders of farm life. Using the PASA website, hetraveled to farms working as an intern. The trip landed himin Pittsburgh in 2011, and since then, Evan has been work-ing for the East End Food Co-op’s produce department.

Justin Pizzella is the General Manager of the East EndFood Co-op. Justin has been with the Co-op for nearly 3years. Prior to working at the Co-op, he has held a variety ofmanagement jobs in retail, supply chain and distribution aswell as owning an organic gardening business.

The Business of Farming: Feasibility Studies & BusinessPlans Rebecca Thistlewaite, Sustain ConsultingSenate SuiteJust starting your farm or adding a newenterprise? Then start out with good plan-ning. A feasibility study comes first, tellingyou whether an idea has the potential tomove forward. A business plan comes next,laying out your business idea, markets andfinancial projections. Taking the time to dothe planning will set you on a course forimproved success. We will cover the compo-nents and you will leave with outlines to getyou started. All audiences welcome.

Rebecca Thistlethwaite is the author of Farms with aFuture: Creating and Growing a Sustainable Farm Busi-ness. She runs a farm and food business consulting firmcalled Sustain Consulting and is starting a small homesteadin Oregon with her husband, Jim Dunlop, and their daugh-ter Fiona. They previously operated TLC Ranch in Wat-sonville, CA, where they raised organic, pastured livestockand poultry for direct markets across Northern California.Rebecca writes for blogs such as “Cooking Up a Story” andher own blog “Honest Meat”.

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Habitat Is Home: Creating Spacesfor Pollinators, Predators & ParasitoidsDave Mortensen & John Tooker, Penn State

UniversityExecutive Conference SuiteThis workshop will explore the extent towhich management on your farm and thelandscape surrounding your farm influencesbeneficial insect diversity and abundance.This session will contain a mix of discussion,play-acting and demonstration stations.Note: presenters have been known to doninsect costumes to convey a point.

Dave Mortensen is an agroecologist at Penn State andan active PASA member. His research and teaching focuseson ecologically-informed agriculture. Increasingly, his workhas taken on a landscape perspective. Much of Dave’s eco-logically-based research program has been informed by timespent in the field with PASA farmers. His research focuseson developing a deeper understanding of how farming andland use practices influence the dynamics of pest and bene-ficial organisms on farms.

John Tooker is assistant professor of insect ecology andextension specialist in the Department of Entomology atPenn State University. His research and extension pro-grams aim to improve field and forage crop resiliency byimproving plant performance and the effectiveness of pred-ators and parasitoids. Much of his research focuses on nat-ural-enemy mediated pest control, often studying farmingstrategies and tactics that either bolster or disrupt biologi-cal control.

Got Dirt? Get Soil!Howard Vlieger, Verity FarmsRoom 104What is the basis of vibrant and functionalsoil? What is the relationship between thestructural, chemical and biological functionsof soil? How does glyphosate influence theserelationships? Howard Vlieger has been a stu-dent of the soil for decades and brings hisexperiences in the realities of farmingglyphosate contaminated soils — and the sci-ence and research about problems fromglyphosate and crops from these contaminat-ed soils — to the table in this workshop.

Howard Vlieger is a third generation family farmerwho has been a “student of the soil” since 1989. Howardlives on the family farm where he was born and raised innorthwest Iowa, and assists his son with some of the farm-ing duties. Since 1992, Howard has been a crop nutritionadviser and has founded two companies to help familyfarmers reduce their dependency on chemical- based farm-ing and transition to biological and/or organic production.Howard works and teaches as an independent crop nutri-tion adviser, helping both crop and livestock farmers allacross the US. Howard also works with scientists andresearchers around the world to develop effective solutions,based on the latest science, for the real-life problems farm-ers are experiencing because of GMO crops and glyphosate.Howard is a co-author and the primary coordinator of afirst of its kind scientific study: the feeding of GMO grainand non-GMO grain to hogs for their lifetime as a meat ani-

FRI 4:10 – 5:30 PM mal. Howard is an internationally recognized speaker onthe topic of GMOs.

Starting from Scratch on LeasedLand with No Infrastructure, NoEquipment & No SkillsLinda Shanahan & Eric Vander Hyde,

Barefoot GardensRoom 105In 2003, there were no CSAs in Bucks County,PA. What an opportunity! The transitionfrom having “real jobs” to being “farmers” wasas unpredictable as the weather. A little bit ofluck & passion go a long way, but at the end ofthe day, farming has to pay. This workshopwill explore that journey.

Barefoot Gardens is a small scale, organically managedvegetable, herb and flower farm entering its 7th growingseason. Eric Vander Hyde and Linda Shanahan have beenworking to transform their leased land, which was previ-ously farmed in conventional sod. They feel it is their mis-sion to bring healing and life to this small piece of earth thatthey have been gifted with caretaking and sharing their les-sons learned with others trying to do the same.

Growing Quality Vegetables BiodynamicallyMac Mead, Pfeiffer CenterRoom 106In this workshop, Mac Mead will cover thebasic principles of biodyamics and the practi-cal applications in growing high quality veg-etables. Topics covered will include: soilpreparation, planting, cultivating, use of bio-dynamic preparations, calendar use andweed/pest management.

Mac Mead is the program director/farmer at the Pfeif-fer Center in Chestnut Ridge, NY. He has practiced biody-namics for over 35 years in the fields of orcharding, animalhusbandry and vegetable production.

Team Raw Milk: A Case Study ofCollaboration & CooperationLydia Johnson, PA Department of

AgricultureErnest Hovingh, Penn State UniversityEdwin Shank, The Family CowRoom 107This workshop showcases a hopeful newchapter in the Pennsylvania raw milk story.It’s a story of constructive teamwork betweena raw milk farmer, PASA, state regulators,state university scientists and food safetyexperts. It’s a remarkable example of respect-ful problem solving. It’s the way civilization ismeant to work.

Lydia Johnson is the Director of the PA Department ofAgriculture’s Bureau of Food Safety. She received a Mas-ter’s in Health Education degree from the University ofPennsylvania and a doctorate degree in Management and

Organizational Leadership from the University of Phoenix.She is a registered and licensed dietician.

Ernest Hovingh has been a vet for a more than a coupleof decades and has had the pleasure of working with dairycattle and dairy farmers the whole time. He works at PennState as an extension vet and also does troubleshooting fordairy herds, research projects, and some undergraduateteaching. Ernest is just wrapping up a multi-year projectworking with 40 permitted raw milk producers in Pennsyl-vania. Special areas of interest include udder health, milkquality, lameness, cow comfort and Johne’s Disease.

Edwin Shank is the owner of The Family Cow LLC, aPDA permitted raw milk dairy. Experience, mentoring fromother raw milk farmers and a personal, heartfelt, farmer-to-customer connectedness has moved Edwin and his fami-ly to pioneer a one-of-a-kind food safety plan. Tailoredspecifically but not exclusively for raw milk, their plan iscomplete with an on-farm laboratory where every single lotof raw milk is tested before it is delivered to Family CowFamilies.

Multispecies Planned RotationalGrazingWill Harris, White Oak Pastures & APPPARoom 108The animals and land of White Oak Pastureshave mutually benefitted from the use ofmulti-species rotational grazing. The farmer’sattempt to emulate nature is imperfect, butthe animals are free to engage in instinctivebehavior, and the pasture has re-invigoratedsince discontinuing the use of chemical fertil-izers and pesticides. This session will give anoverview of White Oak Pastures’ systems andmethods.

Will Harris is the fourth generation to raise livestockon this 150 year old Georgia family farm. He pasture-raisesand hand-butchers five red meat species and five poultryspecies on the farm. They also raise organic vegetables andpastured eggs. White Oak Pastures is the largest CertifiedOrganic farm in Georgia, with 85 full time employees.There is an on-farm restaurant and will soon have on-farmlodging.

Finding Success in the Market:Marketing Meat — UnderstandingYields, Pricing & Selecting Marketing ChannelsMatt LeRoux, Cornell UniversityBrian Moyer, Penn State UniversityRoom 109There are a number of places a farmer can goto get tools to figure out their cost of produc-tion. But, once you decide that an animal isready for slaughter, that’s when your market-ing costs begin. Brian and Matt will showattendees how to determine the average yieldfor beef, pork, and lamb, from slaughter, tocarcass, to final cuts and having a method tounderstanding where your break-even pointis for pricing individual cuts. By the end of thesession, attendees will have access to toolsthey can use to make informed decisionsabout their product pricing, marketing chan-

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nels and marketing costs.Brian Moyer is a program assistant with Penn State

Extension at the Lehigh County office where he assistsfarmers with marketing and regulations. Brian is a pastboard member of PASA. Brian and his wife, Holley, ownand run Green Haven Farm and raise grass-fed livestock ontheir 27-acre farm just outside of Fleetwood in Berks Coun-ty. For 14 years they’ve sold chicken, eggs, lamb, pork, andgoat to restaurants, CSA’s, farmer’s markets and at theirfarm.

Matt LeRoux currently works for CCE-Tompkins Coun-ty as the Agriculture Marketing Specialist. He has alsoworked for the New England Heritage Breeds Conservancyand as an ultrasound technician beef carcass quality inspec-tor for the New England Livestock Alliance. In 2008, Mattdeveloped the Marketing Channel Assessment Tool to assistproducer decision-making and improve marketing perform-ance.

Everything You Need to KnowAbout Hiring Migrant WorkersJon Weirether, PA Department of Labor &

IndustryRoom 203In today’s diminishing agricultural workforcefinding the farm workers you need can be asunpredictable as the weather. In this work-shop, you will be presented with the latesttechniques in obtaining the workers youneed. Some of your options may be in theAgricultural Recruitment System, the Stateone-stop system, or the H-2A program. Addi-tional strategies will also be discussed. Therewill be time for interaction and questions.

Jon Weirether has been the State Monitor Advocate forPennsylvania since 2001. As SMA, he conducts independ-ent and ongoing reviews of the State agency’s delivery ofservices and protections to farm workers as required by Fed-eral regulations. He also oversees and writes policy for theState’s H-2A guest worker program.

The FSMA Response: ForgingAlliances & Building PersuasionAriane Lotti, National Sustainable Agricul-

ture CoalitionStacy Miller, Farmers Market CoalitionBrian Snyder, PASARoom 204The changes in food safety regulations pro-vide an opportunity to create a regulatoryenvironment within which we will be obligat-ed to work for many generations. While thepopular press around the Food Safety Mod-ernization Act (FSMA) might lead one tobelieve that this is a recent event, the workaround regulations in food safety has beengoing on for many years. The National Sus-tainable Agriculture Coalition (NSAC) is avoice of many organizations representing themany faces and interests within the sustain-able and regenerative agriculture community.This workshop will describe the amazingwork done by members of this coalition —

PASA included — around multiple aspects ofthe proposed FSMA rules. Significant amongthis work was the synergistic manner inwhich a diverse groups of people, not all ofwhom were NSAC members, came together toaddress common concerns and interestsincumbent in creating the potential for work-able, realistic and risk- appropriate food safe-ty regulations.

Ariane Lotti serves as Assistant Policy Director forNSAC, where she coordinates policy campaigns, serves as aliaison between the grassroots and policy staff, and staffsseveral program areas, including organic and food safetyissues. She has served as the Policy Director for the Organ-ic Farming Research Foundation (OFRF), and Policy Asso-ciate for OFRF and NSAC. She is a published author, andhas worked on and conducted research on organic and con-ventional farms in the US and Europe. She is a member ofUSDA’s National Agricultural Statistics Service AdvisoryCommittee on Agriculture Statistics.

Stacy Miller is Project Director for the Farmers MarketCoalition. She has worked with farmers markets from avariety of vantage points: vendor, manager, researcher, andconsumer. She has a Masters of Science in Agricultural andEnvironmental Education from West Virginia University,and has since co-authored articles on farmers marketimpacts and characteristics for academic agricultural publi-cations. As Project Director, Stacy is responsible for over-seeing projects to evaluate of the Farmers MarketPromotion Program and help guide Food and NutritionService farmers market research efforts, as well as assistingother FMC staff with grant and program development.

Brian Snyder is the Executive Director of PASA. He hasbeen a leader in the sustainable agriculture community’sresponse to food safety policy. He blogs at writetofarm.com.

Turkeys for Two Seasons: Pastured Turkey ProductionCraig Haney, Stone Barns Educational CenterRoom 205From day-old poults to a summer harvest orto the Thanksgiving table, this workshopcover the raising of pastured turkeys, particu-larly focusing on brooding, pasture rotations,housing/roosting, diseases, feeds and har-vesting. Whether for your family or for profit,this workshop will get you started with broadbreasted and/or heritage turkeys.

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

Producing Asian Greens for Market or at HomePam Dawling, Twin Oaks CommunityRoom 206Many varieties of tasty, nutritious greensgrow quickly and bring fast returns. This ses-sion covers production of Asian greens out-doors and in the hoophouse. It includes tipson variety selection of over twenty types ofAsian greens, timing of plantings, pest anddisease management, fertility, weed manage-ment and harvesting.

For Pam Dawling’s bio, refer to pg 16.

Finding Success in the Market:Marketing on a ShoestringGeorge Latella, St. Joseph’s UniversityRoom 207Most small businesses have a modest or nomarketing budget, which means you have tomake every dollar count. This presentationwill help you maximize your campaign andsave you money with some nontraditionaland traditional marketing strategies. Thissession will introduce the participants tomarketing ideas, strategies and tactics so theycan evaluate how applicable they are to theirbusiness and how best to position themselvesin the market. Participants will learn ways tothink creatively about reaching their targetconsumers through non-traditional and tra-ditional marketing tactics. Topics will includemerchandising, customer service, direct mar-keting and social media.

George Latella instructs undergraduate and graduatestudents in marketing strategy, consumer behavior, com-munications, trade promotions, and branding. He is VPwith Depersico Creative Group, which does branding anddesign for leading food brands, and SVP with Beacon Mar-keting Group, which provides strategic solutions throughdirect marketing, e-Commerce and research. He previouslyled sales and marketing functions for the Tasty BakingCompany.

Building Farm Resilience to Pests& Climate ChangeMiguel Altieri, University of California,

BerkeleyRoom 208Miguel Altieri will discuss strategies for build-ing farm resilience to pests and climatechange. He will cover how to reduce the vul-nerability of farming systems to pests andextreme climatic events by enhancing adap-tive response capacity through agroecologicalstrategies. Miguel will draw on examples fromhis work in Mexico and South America.

For Miguel Altieri’s bio, refer to pg 1.

City Farming: Urban BeekeepingConnects the DotsGrai St. Clair Rice & Chris Harp,

HoneyBeeLivesSenate SuiteBees in the city?! Yes! This workshop will takea glimpse into the urban angle of natural bee-keeping. Healthy, vibrant bees help connectcity folk to the nurture of nature.

For Grai St. Clair Rice & Chris Harp’s bios, refer topage 12.

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FridayWORKSHOPS

See page 3 for the detailed conference schedule.

The Business of Farming:Farm Record Keeping 2.0 Joe Bozzelli & Jeff FroikinGordonExecutive Conference Suite

Transitioning a BackyardFlock Into a Market Flock Mike BadgerPresidents Hall 1 NOVICE

Year-Round Bounty for theHome GardenIra Wallace Presidents Hall 2 NOVICE

Specialty Herb PropagationLloyd Traven Presidents Hall 3 EXPERIENCED

Farmers Against FrackingAdam GarberPresidents Hall 4

The Business of Farming:Farm Credit Resources toGain Access to Capital &Education Bill KitschRoom 104

Homeopathy & NaturalHealthcare: Tools for theFarm & Family Susan Beal Room 105

City Farming: Considera-tions, Challenges & BestPractices for GrowingHealthy Urban SoilsHannah Shayler Room 106

So, You Want to Be A GrassFarmer? Ridge ShinnRoom 107

Methods & Recipes forFresh, Cured & SmokedPoultryJohn Kapusta & RodneySchafferRoom 108

Making & Using BiodynamicPreparationsJeff PoppenRoom 109 NOVICE

SAT 1:30–2:50 PM

Growing Organic Apples 101 Sara BaldwinRoom 108 NOVICE

City Farming: The State ofUrban Farming & Potentialfor ProfitabilityCarolyn Dimitri, Hannah Reiff& Bob MaddenRoom 109

Finding Success in the Mar-ket: Co-marketing Strategiesfor Working with a RetailerMark Mulcahy & JustinPizzella Room 204

Cows, Grass, Soil, Microbes,Sunlight, Rain…How GoodCheese HappensJonathan White Room 205

The Business of Farming:Make It Or Break It — Scaling Up Successfully Rebecca Thistlewaite Room 206 EXPERIENCED

Plant Communication,Behaviors & EnvironmentalInteractions Klaas Martens Room 207

Garbage to Gardening —Worm Composting Claire, Rusty & Walker Orner Senate SuiteNOVICE

City Farming: Lowering Risks& Increasing Profits Andy Pressman Room 104

Natural Animal Health forDams & Young StockSusan Beal Room 105

Wastewater Managementwith Constructed Wetlandsfor Small ProcessorsGreg Gunthorp Room 106

Food Waste: Today’s Problems, Tomorrow’s SolutionsLeanne Mazurick Room 107

Growing Great Garlic &Perennial OnionsIra Wallace Room 108

Biodynamic Agriculture:Stories & ExperiencesMonique Blais & Heidi SecordRoom 109

The Business of Farming:Succession Planning for theFarm BusinessMichael McGrann Room 205

The Business of Farming:$100K+ on a Small Vegetable FarmJohnny Parker Room 206

On-Farm Pig Harvest, Nose to TailJim Chlebowski & BrooksMillerRoom 207

Remediation Results: Vital Biology, Vibrant SoilsHoward Vlieger Room 208

Testing Cover Crop Mixtureson the FarmDan DeTurk, Wade Esben-shade, Charlie White &Abram Bucky Ziegler Senate Suite

Animal-Powered Farming:Successful Draft HorseMethods for Market Gar-deningJelmer Albada Executive Conference Suite NOVICE

Backyard Poultry Basics:Common Questions & PitfallsMike BadgerPresidents Hall 1NOVICE

The Mighty Microbiome Jerry Brunetti Presidents Hall 2

Modifying/Making & UsingYour Own Equipment Eric Vander Hyde Presidents Hall 3

Meat Processor Panel Greg Gunthorp, Will Harris &Ridge ShinnPresidents Hall 4

Getting Started in Value-Added Dairy Kerry Kaylegian Room 104NOVICE

Farming Without IrrigationUsing Biodynamic Techniques Jeff PoppenRoom 105

Producing Herbs for theCommercial Market Beth LambertRoom 106EXPERIENCED

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

SAT 8:30–9:50 AM

Enjoy the variety of topics our workshop line-up has to offer! Youcan choose to go to any of the sessions. Detailed descriptionsand speaker biographies are available on the next pages.

The level of material for each workshop is indicated if it is eitherNOVICE or EXPERIENCED. If no level is indicated, it is appropri-ate for all audiences.

NOTE: Not all sessions are being recorded. To see which are,refer to the order form from Rhino Technologies in your registra-tion folder.

How “Better Cheese forPittsburgh” is Changing theCheesescape of WesternPennsylvania Lori Sollenberger Room 203

Q & A SessionMiguel AltieriRoom 204

Animal-Powered Farming:Training & Working withOxen Mike AustinRoom 205

Integrated Pest Manage-ment in the Natural Orchard Sara Baldwin & Ben WenkRoom 206

Finding Success in the Market: Merchandising YourProduct Mark Mulcahy Room 207

Gunthorp Farms: Four Generations of PasturedHogs Greg Gunthorp Room 208

Shiitake Mushroom Cultivation Paul GolandSenate Suite

Backyard Herbalism for the Medicine & Kitchen Cabinets Faye BurtchExecutive Conference Suite

How to Stage a BioBlitz:What You Might LearnAbout Land Conservation &Agricultural BiodynamicsSarah Chamberlain, GaryBloss & Steve Schwartz Presidents Hall 2

Low-Cost Hacks: MobilePens, Hoophouse RainWater Irrigation Systems &More Homer Walden & Dru Peters Presidents Hall 3

Making Your Voice BeHeard: Public Policy & AdvocacyMaggie & Mik Robertson &Hannah Smith�BrubakerPresidents Hall 4

SAT 3:10–4:30 PM

PASA’s Educational Programming DiscussionJoin members of PASA’s Staffand Board to talk aboutPASA’s educational program-ming and what PASA can doto better serve our members.This will recap some of thediscussions had in theregional membership meet-ings on Friday.

SAT 12:15–1:15 PM

SATURday Workshops at a Glance

19See the next page for detailed descriptions and speaker biographies for the workshops.

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Animal-Powered Farming: Successful Draft Horse Methodsfor Market GardeningJelmer Albada, Biodynamic Farmer & Team-sterExecutive Conference SuiteThis workshop will introduce the motives for,and pros and cons of using draft horses inmarket gardening. Jelmer Albada will explainnumerous types of draft horse farm machin-ery, especially those for weed control. Jelmerwill draw on examples of successful vegetabledraft horse farming from Europe, Ecuadorand the US.

Jelmer Albada was born on a conventional dairy farmin the Netherlands. Now a biodynamic farmer and team-ster, he studied biodynamic agriculture at Warmonderhof, abiodynamic school in the Netherlands, and has worked inorganic and biodynamic agriculture on produce and mixedcrop and livestock farms, in Europe, the US and SouthAmerica. Jelmer has a strong affinity for and experiencewith using draft animals in agriculture.

Backyard Poultry Basics: CommonQuestions & PitfallsMike Badger, Badger’s Millside Farm &

APPPAPresidents Hall 1There’s never been a better time to regainsome control over your food, and a backyardflock of chickens is the perfect way to providehealthy meat and eggs for your family. Thisworkshop will cover the common questionsand pitfalls regarding chick selection, hous-ing, feed, poultry health and nutrition, pro-cessing and tips for marketing your excessinventory. Mike will address both egg andmeat flocks.

Mike Badger, as director for the non-profit, member-based American Pastured Poultry Producers Association(APPPA), writes and educates about the benefits of raisingpoultry on pasture. Mike and wife Christie operate a mobileprocessing unit (MPU) in north central Pennsylvania asBadger’s Millside Farm; the MPU provides critical access forsmall producers to on-farm processing of chickens andturkeys. For more information, visit apppa.org and mill-sidefarm.com.

The Mighty MicrobiomeJerry Brunetti, Agri-DynamicsPresidents Hall 2The diversity and strength of life begin withmicrobial communities. These span everyecosystem imaginable from animal microbesto “extremophile” organisms living in vol-canic ocean bottom vents. In this talk JerryBrunetti will bridge natural and scientificunderstandings of plant and animal “ecosys-

SAT 8:30 – 9:50 AM tems,” from digestion in soils to digestion offoods and the digestion that takes place in thegastrointestinal tract of animals and humans.Jerry’s “connect-the-dots” systems approachwill help you understand how the health ofpeople and their communities are linked tohealthy land, healthy animals and healthyproduce.

Jerry Brunetti is a highly demanded lecturer andspeaker on topics that include soil fertility, animal nutritionand livestock health.

Modifying, Making & Using YourOwn EquipmentEric Vander Hyde, Barefoot GardensPresidents Hall 3Running a diverse, small scale farm with littleequipment is challenging. Scale-appropriateequipment is difficult to find and largerequipment can be inefficient, heavy, or awk-ward to use. What options are available to uti-lize or modify equipment for multiplepurposes? Eric Vander Hyde will also touchon SARE grants available to help promoteinnovative ideas.

For Eric Vander Hyde’s bio, see page 17.

Meat Processor PanelGreg Gunthorp, Gunthorp Family Farm &

APPPAWill Harris, White Oak Pastures & APPPARidge Shinn, Summerfield FarmsPresidents Hall 4This panel is unique in that all of the partici-pants are savvy farmers who are also experi-enced as processors, sharing background inboth red meat and poultry processing. Afterpanelists outline their backgrounds and ideas,the session will be open to discuss opportuni-ties, needs, road-blocks, potential solutionsand other innovative options in meat process-ing and distribution.

Greg Gunthorp’s family owns and operates a pasture-based livestock operation, and has raised pigs on pasture forat least four generations. Currently they raise, process anddistribute pigs, chickens, ducks and turkeys to upscalerestaurants and retail in Chicago, Indianapolis and Detroit,and operate a USDA-inspected slaughter plant on the farm.

Ridge Shinn is a pioneer of 100% grass-fed beef. Histag line is ‘Raising Beef for Human Health and the GlobalEnvironment’. Ridge feels we are at a rare time when, if con-sumers grasp the importance of raising ruminants on agrass-only diet, a new agrarian revolution will take placeand a new class of smart, determined farmers/graziers willemerge, once again making a decent living off the land andreviving the US rural economy.

For Will Harris’ bio, see pg 17.

Getting Started in Value-AddedDairyKerry Kaylegian, Penn State UniversityRoom 104Basic concepts in manufacturing, food safetyand regulatory issues will be covered to pro-vide a foundation for processing fluid milk,yogurt, cheese, butter and ice cream, includ-ing raw and pasteurized products. Resourcesto assist processors, including books, web-sites, courses and agencies will be identified.

Dr. Kerry Kaylegian is the Dairy Foods Research &Extension Associate at the Penn State University, Depart-ment of Food Science. Kerry provides technical support tothe dairy industry and delivers outreach programs focusedon improving safety and quality of dairy products. Shejudges dairy products at several national competitions.

Farming Without Irrigation UsingBiodynamic TechniquesJeff Poppen, Long Hungry Creek FarmRoom 105There is tremendous biological activity takingplace at the structural and functional inter-face between plants and the soil. You canlearn how to create a live humus underneaththe garden which largely mitigates weatherextremes. Minerals, compost, proper tillage,cover crops and cattle are components thatenable Jeff Poppen’s small farm to export100,000 pounds of produce annually withvery little input. There will be time for ques-tions and answers.

For Jeff Poppen’s bio, see pg 14.

Producing Herbs for the Commercial MarketBeth Lambert, Herbalist & AlchemistRoom 106What do commercial buyers want from theirgrowers? Numerous topics will be covered,including: What are market trends?; opportu-nities/issues affecting the commercial mar-ket; impact of Good Manufacturing Practicesfor manufacturers on buyer; value-added ben-efits and challenges; contractual issues; valueof certification; pricing; direct selling vs.working with a regional collective.

For Beth Lambert’s bio, see page 12.

The Business of Farming: Settingup a Family-Run Small BusinessMichael McGrann, St. Joseph’s UniversityRoom 107This session will focus on three essentialissues/decisions facing an entrepreneur asshe/he begins planning a business: 1) Seeingthe opportunities and capitalizing on them,

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2) assessing the feasibility of your businessmodel and 3) becoming “bankable.”

Mike McGrann is director of the Family Business andEntrepreneurship Initiative at St. Joseph’s University, andis the founder and managing director of the TELOS Group,a consulting firm focusing on leadership and strategy forfamily enterprises worldwide. Mike’s expertise in familybusiness is based on his background in economics and mar-keting, and he has lead family business programs at severalcolleges and universities.

Growing Organic Apples 101Sara Baldwin, Oyler’s Organic FarmsRoom 108Want to add organic apples as a farm enter-prise? Are you curious about how to groworganic apples for your own consumption?Topics such as planting considerations, dis-eases, insects, crop load management andpruning will be covered in this workshop.Learn from the experience of a local, certifiedorganic fruit grower.

Sara Baldwin returned to the family farm upon gradu-ation from Penn State’s College of Ag Sciences. Oyler’sOrganic Farms includes 360 acres of certified organic landwith apples, peaches, vegetables, pastured laying hens andgrass-finished beef. A recent expansion project included theconstruction of a farm market, cold storage, packing house,commercial kitchen and cider press. Sara is involved in allenterprises on the farm.

City Farming: The State of UrbanFarming & Potential for ProfitabilityCarolyn Dimitri, New York UniversityHannah Reiff & Bob Madden, Garden

Dreams Urban FarmRoom 109Come hear what’s happening in urban farm-ing and listen to farmers involved in urbanproduction. Carolyn Dimitri will share herfindings on the current trends in urban agri-culture across the nation, and Hannah Reiffand Bob Madden, both with Garden Dreams,will discuss the pros and cons of urban farm-ing, give helpful tips for a successful urbanfarm and share their experiences at a smallurban farm.

Carolyn Dimitri is an applied economist with expertisein food systems and food policy, and has published exten-sively on organic food distribution, processing, retailing,and consumption. Carolyn’s current research, funded by theNational Institute of Food and Agriculture, examines urbanagriculture across the US. Prior to joining the New YorkUniversity faculty, Carolyn worked as a research economistat the USDA’s Economic Research Service for more than adecade.

Hannah Reiff is Production Manager at GardenDreams Urban Farm and Nursery in Pittsburgh, Pennsyl-vania and has been there four years. On Garden Dreams’half acre lot, Hannah oversees the production of heirloomseedlings for sale, manages a demonstration garden and 15-member mini-CSA, and cares for bees and chickens. Han-nah believes wholeheartedly in the importance of farm soiland ecosystem health, and its connections to resilient and

flexible farm infrastructure and farm productivity and effi-ciency.

Bob Madden is the outreach manager at GardenDreams Urban Farm and Nursery. Bob has worked in urbanfarming for six years, and has been an environmental andgarden educator for ten years. Bob trained with GrowingPower’s Commercial Urban Agriculture program and withthe Rhizome Collective’s Urban Sustainability Training.Bob’s passion is to meet the challenges of food productionand stewardship of the earth in an imbalanced society.

Finding Success in the Market: Co-marketing Strategies forWorking with a RetailerMark Mulcahy, CDS Consulting Co-opJustin Pizzella, East End Food CooperativeRoom 204Mark Mulcahy and Justin Pizzella will high-light successful co-marketing of your farmproducts with a retailer. Justin will provide anoverview of working with producers to planand negotiate a successful growing season,minimize competition and get the most con-sistent product throughout the season, andMark will provide expertise from his experi-ences consulting for independent retailersworldwide.

Mark Mulcahy is co-host of radio’s An Organic Conver-sation show, and is an award winning retail consultant,educator, and organic advocate. Mark works with CDS Con-sulting Co-op, providing produce consulting and education-al services for Co-ops and independent retailers worldwide,and has 30 years of hands-on experience in the organic pro-duce industry. Mark is well known for creative merchandis-ing, effective training, his passion for produce, successfulfinancial strategies and dedication to sustainable agricul-ture.

For Justin Pizzella’s bio, see pg 16.

Cows, Grass, Soil, Microbes, Sunlight, Rain…How Good CheeseHappensJonathan White, Bobolink Dairy & Bake-

houseRoom 205Farmer/cheesemaker Jonathan Whiteexplains how these six agents conspire to pro-duce world-class cheeses. By putting thesedifferent actors back in their evolutionaryrelationships, you can simultaneously buildsoil, improve animal health, sequester carbon,eliminate poisons, and vastly reduce the useof fossil fuels while producing world classcheeses and meats. Using examples from his25 years of cheesemaking and 12 years of all-grass dairy farming, Jonathan will show howgreat cheesemaking begins with soil, and howthe cheesemaker’s job is merely to finish aprocess that Mother Nature began. This pro-gram is designed for the farmer, would-befarmer, cheesemaker, cheese lover and all whowant to get their arms around the big picture

of how sunlight and rain become fine food!Jonathan White began making cheese in 1989 as a

hobby to balance his life as an engineer. In the absence ofmentors or learning resources for the “occult” art of cheese-making, Jonathan drew equally upon his technical back-ground and his illiterate grandmother’s cook-by-touch-and-taste methods. In this balance of old and new, Jonathanendeavored to rediscover traditional cheese making.Jonathan and his wife Nina became farmers in 2002 inorder to fulfill his dream of producing 100% grass-fed rawcow’s milk cheeses. Their farm, Bobolink Dairy & Bake-house, raises Bronze Age mixed-breed cows for milk andmeat, as well as whey-fed pigs, on 185 acres of preservedfarmland in Milford, New Jersey.

The Business of Farming: Make It or Break It — Scaling UpSuccessfullyRebecca Thistlewaite, Sustain ConsultingRoom 206Ninety percent of new businesses fail due tofailures in scaling up. They either have thewrong mix of customers, the wrong productmix, the wrong talent, the wrong businessmodel, or the wrong funding streams. Rebec-ca Thistlewaite will talk about best practicesand successful strategies for identifying andovercoming these challenges as they relate tofarming. If you want to increase acreage, vol-ume, number of customers, or vertically inte-grate, this workshop is for you.

For Rebecca Thistlewaite’s bio, see pg 16.

Plant Communication, Behaviors& Environmental InteractionsKlaas Martens, Lakeview Organic GrainRoom 207Klaas Martens is a careful observer who willshare insights on the “secret lives” of plants.Plants have myriad natural habits and charac-teristics that influence all aspects of their lifeand development: how they grow, how theyinteract within and between species, howthey are best planted, etc. For example, someseeds need light to germinate, some inhibitothers of their species if they are within cer-tain distances, some exude inhibitory chemi-cals, etc. Klaas will place characteristics ofplant species in a context that is meaningfulfor the grower as well as those who are fasci-nated with the “secret lives” of plants.

Klaas Martens farms in Penn Yan, New York. He andhis wife, Mary-Howell, raise 1400 acres of certified organicfield crops, pigs and replacement heifers and have been cer-tified since 1993. They also own and operate LakeviewOrganic Grain, an organic animal feed and seed operationthat serves farmers throughout the Northeast.

SaturdayWORKSHOPS

Garbage to Gardening — Worm CompostingClaire, Rusty & Walker Orner, Quiet Creek

Herb Farm & School of Country LivingSenate SuiteAll ages will explore a fun, hands-on, interac-tive, down-and-wormy session. Topics cov-ered will include: the intricacies of the soilfood web; the secret life of worms; compost-ing with worms; using worm compost for bet-ter plant health; identification of worm bincreatures; and worm bin construction andmaintenance.

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

The Business of Farming: Farm Record Keeping 2.0Joe Bozzelli, Five Elements FarmJeff Froikin Gordon, AgSquaredExecutive Conference SuiteOrganized farm records are essential for farmmanagement but are difficult to keep. Learnhow to use electronic record keeping andother record keeping systems to make thistask an easy and regular part of your farmingwork and help you focus on the most impor-tant records for your needs.

Joe Bozzelli is a co-owner of Five Elements Farm alongwith his loving wife. Five Elements Farm is a Certified Nat-urally Grown farm located in Worthington, Pennsylvania,30 miles northeast of Pittsburgh. Joe, seeing the need foraccurate crop planning records to efficiently run their farm,became an early adopter of AgSquared’s Crop Planning sys-tem.

Jeff Froikin Gordon is the co-founder of AgSquared, anonline service that is designed to help small-scale growersimprove their farm planning, management and record keep-ing practices. Jeff holds a PhD in Plant Breeding from Cor-nell University and prior to his work at AgSquared heconducted tomato breeding research with small farmers inWest Africa.

Transitioning a Backyard Flockinto a Market FlockMike Badger, Badger’s Millside Farm &

APPPAPresidents Hall 1With a focus on broilers, this workshop willemphasize breed selection, housing design,pricing considerations, marketing opportuni-ties, and processing. Mike will share theresults of APPPA’s 2013 pastured broiler andegg pricing survey and put those results inthe context of your new pastured poultryenterprise.

For Mike Badger’s bio, see page 20.

SAT 1:30 – 2:50 PM

Year-Round Bounty for the HomeGardenIra Wallace, Southern Exposure Seed

ExchangePresidents Hall 2Crisp winter salads, rainbow carrots, freshkimchee, and sweet braised greens are just afew of the fresh-from-the-garden delightsawaiting food gardeners in the Southeast inwinter. This talk covers practical informationfor planning, planting, and producing a gar-den all year where summer heat is more of anissue than winter lows. Learn techniques forusing shade in summer, starting fall seedlingsin the “dog days of summer”, as well as plan-ning and planting enough in your fall gardenfor harvesting until spring.

For Ira Wallace’s bio, see page 14.

Specialty Herb PropagationLloyd Traven, Peace Tree FarmPresidents Hall 3Does it make sense for each grower to seedtheir own transplant stock? Is it better to takeadvantage of a grower who specializes in pro-viding hearty and well-started seedlings andhave them provide you with “ready to go”transplants? In this workshop, Lloyd Travenwill explore considerations around the prosand cons of buying starts of herbs that havebeen grown by a wholesale supplier with theskills, experience and infrastructure to supplythe grower with ready to go, strong and vitalstock. Troy will also address what it takes tocultivate a specialty such as this.

Lloyd Traven has been a partner with his wife, Candy,at Peace Tree Farm, a certified organic greenhouse with afocus on superior plants and genetics, for 32 years. They areUSDA Certified Organic producers of herb and vegetablestarter plants, finished potted herbs and vegetables, uniqueornamentals and beautiful combinations for customers allover North America. They produce over 1,000,000 starterplants annually from a state-of-the-art facility, using onlybiocontrols and organic techniques coupled with modernproduction methods. Customers include other growers andfarmers and many of the top botanical gardens and publicspaces in North America.

Farmers Against FrackingAdam Garber, PennEnvironmentPresidents Hall 4Recently, the Pennsylvania Supreme Courtfound parts of Act 13 unconstitutional —thereby restoring local control over gasdrilling and delivering a blow to the growingfracking industry. Adam Garber will discussrecent findings on health and agriculturalimpacts from fracking and how the momen-tum from the Court’s decision can be used topush for a moratorium on fracking.

As its Field Director, Adam Garber helps to coordinate

PennEnvironment’s efforts to educate and organize thepublic about Pennsylvania’s most pressing environmentalissues, to increase civic participation, and to garner mediacoverage to inform concerned Pennsylvanians. Over the lastsix years, Adam has fought to protect Pennsylvania fromgas drilling, including helping keep a moratorium on frack-ing in place for the Delaware River Basin; pushed for fund-ing for farmland preservation; highlighted the dangers ofglobal warming pollution for the state, leading to historicproposals to cap pollution from power plants; and more.

The Business of Farming: FarmCredit Resources to Gain Access toCapital & EducationBill Kitsch, MidAtlantic Farm CreditRoom 104For local, organic and sustainable farmers,the high cost for entering the industry can beprohibitive. You may not know requirementsto obtain financing or have the knowledge ornetworks to access helpful resources. Hearhow to navigate through such challenges. BillKitsch will talk about the availability, require-ments and sources of funding, whether for asmall market garden or a large commercialfarm. Programs include: AgBiz Masters, aninteractive series designed for young, begin-ning and minority farmers; StartSmart,enabling interest rate reductions on new busi-ness loans; StartRight, access to credit, men-toring and research and education; FreshFarm Financing, credit and financing optionsto farmers who may lack assets, credit historyor income; and other lending options throughspecially funded government programs.

Bill Kitsch leads a team of loan officers at MidAtlanticFarm Credit, serving Southeastern Pennsylvania. MidAlan-tic Farm Credit, which recently commissioned a white paperon the feasibility and sustainability of the New GenerationFarmer, is a member-owned co-op and one of the largestagricultural lenders on the East Coast, with over $2.1 bil-lion in loans outstanding to more than 10,400 members.

Homeopathy & Natural Health-care: Tools for the Farm & FamilySusan Beal, Laughing Oak Farm & PASARoom 105Herbal and homeopathic medicine can beused in all aspects of farm and family healthcare. Susan Beal will discuss a variety ofherbal and homeopathic medicines, lookingat their properties and characteristics. Susanwill illustrate how these medicines can be useby providing real-life situations and caseexamples.

For Susan Beal’s bio, see page 25.

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City Farming: Considerations,Challenges & Best Practices forGrowing Healthy Urban SoilsHannah Shayler, Cornell Waste Management

InstituteRoom 106This workshop will showcase science-basedbest practices from the “Healthy Soils,Healthy Communities” project as well asother considerations for effectively managingsoil contaminants. Participants of all levelscan share experiences and ideas for engagingurban farmers, gardeners, and others to growhealthy urban soils and healthy foods.

Hannah Shayler, Extension Associate with the CornellWaste Management Institute, develops research/outreachprogramming in response to concerns about contaminantsin the soils of gardens, farms, schools, residential proper-ties, and other community spaces. Science-based resourcescan help communities more effectively assess and addresscontamination and minimize human exposures while grow-ing healthy food. Hannah received her M.S. degree in Natu-ral Resources from Cornell University, and her B.A. inEnvironmental Studies from Connecticut College.

So, You Want to be a GrassFarmer?Ridge Shinn, Summerfield FarmsRoom 107Grass-farming heals land and the people whoeat the meat grown on it. If you want to be agrass farmer, this workshop will cover thewhys and wherefores in a wide-ranging dis-cussion. There will be plenty of time for ques-tions.

For Ridge Shinn’s bio, see pg 20.

Methods & Recipes for Fresh,Cured & Smoked PoultryJohn Kapusta, Indiana University of Penn-

sylvania Academy of Culinary ArtsRodney Schaffer, Con Yeager Spice Company Room 108This workshop will discuss the necessarytechniques for making poultry items such assmoked chicken, sausages and bacon.Processes for grinding, curing, and smokingpoultry will be covered as well as the steps toensure safe, quality products. Beginner, inter-mediate, and advanced techniques will beshown.

John Kapusta is Chef Instructor at Indiana Universityof Pennsylvania Academy of Culinary Arts. He has overtwenty years of industry and educational experience.Teaching a wide variety of topics including various meatsand baking classes, John’s primary interest lies in charcu-terie, sausage making, and curing/smoking meats.

Rodney Schaffer is Director of Technical Services atCon Yeager Spice Company in Zelienople, Pennsylvania.Rodney has been with Con Yeager for over 30 years, andspecializes in developing seasonings and cures for f meatand poultry products. Rodney assists clients with product

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

Making & Using BiodynamicPreparationsJeff Poppen, Long Hungry Creek FarmRoom 109In this practical session, Jeff Poppen willexplain how to make the preparations used inbiodynamic agriculture. Each preparation hasdifferent characteristics and functions in thebiology and vitality of the whole farm organ-ism. Jeff will describe how to make and usehorn manure and horn silica; will talk aboutthe compost preparations of yarrow,chamomile, stinging nettle, white oak, dande-lion, valerian and horsetail; and will detail thepreparation of barrel compost. Participantswill have knowledge to make and use theirown preparations.

For Jeff Poppen’s bio, see pg 14.

How “Better Cheese for Pittsburgh” is Changing theCheesescape of Western PennsylvaniaLori Sollenberger, Hidden Hills DairyRoom 203Slow Food Pittsburgh’s “Better Cheese forPittsburgh” scholarships have provided fund-ing for Western Pennsylvania cheesemakersto improve their skills. Hear the stories aboutthe first two recipients: Lori Sollenbergerobserved French cheesemakers in the Savoiregion of France and is developing newcheeses based on that experience, and SamByler added sheep milk cheeses to his productline and developed a cheese aging facility in alimestone mine. Lori will share the stories ofboth cheesemakers.

Lori Sollenberger is a dairy farmer and farmsteadcheesemaker. She grew up on the family farm milking regis-tered Jerseys. In 2005 most of the herd was sold and Loristarted making raw aged cheeses with the remaining cows.Lori, along with Sam Byler of Riverview Dairy, was a recip-ient of the first “Better Cheese for Pittsburgh” scholarshipoffered by Slow Food Pittsburgh, with which she traveled toFrance to study the process for making Reblochon andTomme cheeses.

Q & A SessionMiguel Altieri, University of California,

BerkeleyRoom 204Join Miguel Altieri to continue discussingtopics addressed in his keynote presentation.Bring your questions, as the format will beconversational and open.

For Miguel Altieri’s bio, see page 1.

Animal-Powered Farming: Training & Working with OxenMike Austin, Austin Family FarmRoom 205This workshop will cover basic techniques oftraining cattle, including breed selection,yoke fitting and what work is possible withoxen. This workshop is intended for begin-ners.

Mike Austin is a cattleman and full-time diversifiedfarmer in north central Massachusetts. Mike is a long timeteamster, accomplished grazier, and a top-notch cattletrucker, moving stock both short and long distances. TheAustin family has been involved with oxen for many yearsand are active in 4H, working stock and competition yokes.In addition to multiple yokes of oxen in various stages of ageand work, the multi-generational Austin Family Farmincludes grass-fed cattle and hogs. Mike is known for beinga careful and quiet observer, always paying attention.

Integrated Pest Management inthe Natural OrchardSara Baldwin, Oyler’s Organic FarmsBen Wenk, Three Springs Fruit FarmRoom 206Come learn how to incorporate differentstrategies into the management of yourorchard ecosystem to minimize the detrimen-tal effects of diseases, insects, animals andweeds on your bottom line.

Ben Wenk is junior partner at Three Springs FruitFarm in Aspers, Pennsylvania and a 2006 graduate of PennState’s Agroecology program. Ben’s diversified, 450-acrefamily farm, was certified sustainable by the Food Alliancein 2010 and sells at farmers markets in Central PA, Balti-more, Washington DC and Philadelphia.

For Sara Baldwin’s bio, see page 21.

Finding Success in the Market:Merchandising Your ProductMark Mulcahy, CDS Consulting Co-opRoom 207It’s not enough to just show up at your farmstand and set up for the day. Learn some sim-ple things that you can do to enhance the lookand shop-ability of your stand.

For Mark Mulcahy’s bio, see page 21.

Gunthorp Farms: Four Genera-tions of Pastured HogsGreg Gunthorp, Gunthorp Family Farm &

American Pastured Poultry Producers Asso-ciation

Room 208Greg Gunthorp will detail from farrow to fin-ish, pasture pig techniques and strategies thatthe Gunthorp family has gained in four plusgenerations of pasture pig production.

For Greg Gunthorp’s bio, see pg 20.

SaturdayWORKSHOPS

Shiitake Mushroom CultivationPaul Goland, Hardscrabble EnterprisesSenate SuiteLearn about tree selection for logs suitable forshiitake mushroom cultivation, site require-ments, several methods for inoculating logs,spawn selection and handling, how to stimu-late logs to produce mushrooms, harvestingand processing mushrooms, pest control, andcooking and selling of mushrooms and shi-itake logs. Inoculation will be demonstrated,and other topics will be discussed. There willbe good info for experienced shiitake growersas well as beginners.

Paul Goland has been growing shiitake mushroomsoutdoors on oak logs since 1979, and has been supplyingspawn, growing tools and information to shiitake growerssince 1985. Paul has been an exhibitor at PASA conferencesfor many years, selling shiitake logs and equipment to alllevels of growers.

Backyard Herbalism for the Medicine & Kitchen CabinetsFaye Burtch, Burtch Bodywork & MovementExecutive Conference SuiteNature provides an apothecary array of non-toxic and therapeutic substances, high in vita-mins and minerals. Many healing plants canbe easily grown and incorporated into gar-dens and landscapes, or found in your ownand neighbors’ yards, or woodlands, fieldsand other open spaces. Faye Burtch will helpyou identify such plants and share how toincorporate them in your daily diet. Faye willalso discuss how the plants can be used aspoultices, made into ointments, syrups, vine-gars, tinctures, teas, baths, flower essences,etc.

Faye Burtch, who runs Burtch Bodywork & Movement,uses wild plants for food and medicine as an integral part ofher way of life. Faye’s half-acre plot in the center of town islandscaped with useful plants, and she is preparing her gar-dens for the upcoming “Wild Plants for Food & Medicine: ASurvival School”.

How to Stage a “BioBlitz”: What You Might Learn AboutLand Conservation & AgriculturalBiodynamicsSarah Chamberlain, Riparia at Penn State

UniversityGary Bloss, Josie Porter FarmSteve Schwartz, Delaware Valley RampsPresidents Hall 2A BioBlitz is a gathering of scientists to col-lect, identify and catalog every species of liv-ing thing visible to the naked eye on a

SAT 3:10 – 4:30 PM

designated property over a 24-hour period. In2013 a BioBlitz was conducted on the UpperDelaware River in Northeast Pennsylvania,and over 1,000 unique species were cata-logued, involving the public in the importantevent. You will hear from leaders involved inthe Upper Delaware River BioBlitz, and thebenefits to those working the land and oth-ers. You will find out how to conduct yourown BioBlitz, and what the the different par-ties — landowners, farmers, scientists, areafamilies — can gain from the findings.

Sarah Chamberlain is a botanist with Riparia at PennState. She has over 20 years experience in plant identifica-tion and research on floristic quality, and both teachesworkshops and has developed useful identification keys toassist with complex species identification, particularly forgrasses, sedges, and rushes. Sarah serves on the Boards ofthe Pennsylvania Native Plant Society and the Pennsylva-nia Botany Symposium, and is certified as a ProfessionalWetland Scientist.

Gary Bloss operates the Josie Porter Farm and CSAwith his wife Heidi Secord in Northeastern Pennsylvania.Gary is a licensed Landscape Architect/ Land Planner andhas been responsible for several important plans for Mon-roe County including watershed conservation, open spaceand greenways, and also serves as Greenway and TrailsCoordinator for the Stroud Region Open Space and Recre-ation Commission.

Steven Schwartz runs Delaware Valley Ramps whichprovides wild edibles to restaurants in New York City andthe Northeast. Steven conceived and coordinated the 2013Upper Delaware BioBlitz, and is also involved in other com-munity activities in the Upper Delaware watershed.

Low-Cost Hacks: Mobile Pens,Hoophouse Rain Water IrrigationSystems & MoreDru Peters & Homer Walden, Sunnyside

FarmPresidents Hall 3Homer Walden and Dru Peters will focus onhoophouse, cultivation and mobile pen hacksthat are low cost to implement and provideworkable solutions to small farm productionof vegetables, poultry, beef and pork. Muchfarm engineering takes place at SunnysideFarm, and Homer will tell about successes andfailures. Homer’s and Dru’s goal is to farmsmall-scale, but importantly, at a profit.

Dru Peters previously worked for titans of the publish-ing industry as an editor and a publishers’ representative.She has managed business units in excess of $25 million,and is now the one who “keeps the wheels on the cart” thatis Sunnyside Farm. Dru’s blog is at sunnysidedru.com

Homer Walden is the driving force behind SunnysideFarm of Dover, Pennsylvania. An 8th grade drop-out,Homer apprenticed as a precision sheet metal mechanic. Hewas the liaison between engineering and production, manytimes producing prototypes for projects. Homer’s desire forclean tasting chicken led him to farming, and he now growseggs, turkey, beef, pork and heirloom vegetables.

Making Your Voice Be Heard: Public Policy & AdvocacyMaggie & Mik Robertson, M&M Robertson

Farms, LLCHannah Smith-Brubaker, PA Farmers UnionPresidents Hall 4As a family farmer, and with all the responsi-bilities that come with farming, how do youkeep on top of current public policy and howdo you advocate for policy that benefits yourway of living? It is more important than everfor farmers to have a political voice. Join thispanel and roundtable discussion to learnabout opportunities for political involvementand how to build relationships with thosewho make the policies that impact us. Pan-elists are family farmers all belonging to thePennsylvania Farmers Union and will offertheir own stories of finding their own voicesas agricultural advocates. They will offer theirown strategies for tracking policy, legislationand rulemaking, as well as how to getinvolved and take action on issues that areimportant to you and your farm family.

Maggie and Mik Robertson produce Certified Natural-ly Grown seedlings and vegetables. Maggie is vice-chair ofthe Pennsylvania Women’s Agricultural Network and anOxfam Sisters On The Planet Ambassador. She is activewith the PA Farmers Union and the League of Women Vot-ers. Maggie has participated in legislative fly-ins with bothOxfam America and with the National Farmers Union toadvocate for sound agriculture policy.

Hannah Smith-Brubaker has dedicated herself toengaging in work that provides rich opportunity for liftingup the important work of farmers, networking with peoplearound regional food systems and removing roadblocks todirect farm-to-consumer trade. She serves as the ExecutiveVice-President of the Pennsylvania Farmers Union. Farm-ers Union advocates for the economic and social well-beingof family farmers involved in sustainable production offood, fiber, feed and fuel and to increase connectionsbetween farmers and consumers through direct sales, coop-erative trade and community education.

City Farming: Lowering Risks &Increasing ProfitsAndy Pressman, National Center for Appro-

priate TechnologyRoom 104Urban farmers face many challenges. Thisworkshop will provide strategies for overcom-ing barriers that commonly affect urbanfarmers. Risk management techniques forintensively producing high quality crops willbe discussed as well as strategies for businessplanning and market diversification as ameans of lowering risks and increasing farmrevenue.

Andy Pressman is a Sustainable Agriculture Specialistwith the National Center for Appropriate Technology andthe ATTRA National Sustainable Agriculture InformationService. Andy has a background in small-scale intensivefarming systems and works to help farmers in the fields oforganic crop production, season extension, urban farming,

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SaturdayWORKSHOPS

25

and farm energy. Andy and his family operate Foggy HillFarm, a small diversified family farm located in southernNew Hampshire.

Natural Animal Health for Dams &Young StockSusan Beal, PASA & Laughing Oak FarmRoom 105The time around birth and delivery can beboth exciting and nerve-wracking for thestockperson — as well as for the dam and off-spring. Join Susan Beal as she troubleshootsand offers natural options for some commonsituations seen in the dam and young stock ofa variety of species in the weeks aroundbirthing.

Susan Beal is a holistic veterinarian and PASA’s Agri-cultural Science Advisor with many years of experience inthe field of animal health.

Wastewater Management withConstructed Wetlands for SmallProcessorsGreg Gunthorp, Gunthorp Family Farm &

American Pastured Poultry Producers Asso-ciation

Room 106The session will discuss the Gunthorp FamilyFarm’s constructed wetland, used to treatwastewater from their pork and poultryslaughter plant. Greg Gunthorp will discussconcept, basic design, construction parame-ters and influent/effluent water quality.

For Greg Gunthorp’s bio, see pg 20.

Food Waste Today’s Problems,Tomorrow’s SolutionsLeanne Mazurick, AmpleHarvest.orgRoom 107Attend this workshop to learn about Ample-Harvest.org, a cloud based/nationwide effortpartnering over 40 million home gardeners/growers nationwide with local food pantriesto share their extra produce that might other-wise go to waste. This workshop is open toeveryone, especially those interested hunger-relief, improved nutrition and reducing foodwaste.

Leanne Mazurick has been involved in the sustainableagriculture movement since graduating college in 2003. Shespent several summers working as an intern with Lent’sOrganics CSA in Shickshinny, PA. Leanne also recentlyworked as Outreach Coordinator for Fertile Grounds CSA inNoxen, PA and is now the Food Pantry Outreach Coordina-tor with AmpleHarvest.org.

Growing Great Garlic & PerennialOnionsIra Wallace, Southern Exposure Seed

ExchangeRoom 108Learn about heirloom garlic and perennialonion varieties from planting to cultivation toharvesting at home. This session will coversoil preparation, weed control, disease pre-vention, harvesting, curing and storagerequirements for adding these culinary essen-tials to your garden.

For Ira Wallace’s bio, see page 14.

Biodynamic Agriculture: Stories & ExperiencesMonique Blais, Grassroots Family FarmHeidi Secord, Josie Porter FarmRoom 109This session will share experiences of twofarmers using the principle and practices ofbiodynamic agriculture in their farming, landand stock management. Monique Blais andHeidi Secord will cover their backgrounds inbiodynamics: where they encountered theconcepts of biodynamic agriculture, and whyit resonated with them; how they gained bio-dynamic education and knowledge, and foundmentors; the beginnings of their integratingbiodynamic principles into their farmingpractices, day-to-day management, andbeings. As their stories are told, there will betime for interaction, questions and explo-rations of biodynamic farming’s art and sci-ence, and richness and versatility.

Monique Blaise graduated from the North AmericanBiodynamic Apprenticeship Program, afterwards movingfrom Canada to the US, and has been working on biody-namic farms since 2006. Monique’s training project wasbeekeeping. Now on her own farm, Monique hopes to bringher knowledge to the land and share the gifts she’s receivedalong the way!

Heidi Secord owns and operates the Josie Porter Farmin Stroudsburg, Pennsylvania. The farm supports a CSAoperation, Buying Club, and farm education program. Heidihas a Business Management degree from The University ofRhode Island and 17 years of agricultural experience inorganic farming. The farm incorporates biodynamic farm-ing practices and specializes in garlic production and value-added products.

The Business of Farming: Succession Planning for the FarmBusinessMichael McGrann, St. Joseph’s UniversityRoom 205Participants will gain an overview of farmleadership succession, including eight criticalsteps that every family should take in order toprepare for a successful leadership transition.In addition, Michael McGrann will help fami-

lies understand the requirements for develop-ing the next generation of entrepreneurialleaders. You will receive an outline of the spe-cific stages of entrepreneurial leadershipdevelopment and what successors can do toimprove their entrepreneurial capabilities.Michael will also touch on the need for thebusiness (farm) owner to have a clear owner-ship-level vision, the power of a clearly statedset of values and the importance of commu-nicating effectively.

For Michael McGrann’s bio, see pg 21.

The Business of Farming:$100,000+ on a Small VegetableFarmJohnny Parker, Edible Earth FarmRoom 206Generating $100,000 in revenue is a goal formany small farms. This session will cover thebusiness behind reaching that goal. Learnabout the importance of record-keeping andhow to use the data to steer your business.Learn what it costs to run a business of thatsize. Some accounting knowledge helpful, butnot necessary.

For Johnny Parker’s bio, see pg 13.

On-Farm Pig Harvest, Nose to TailBrooks Miller & Jim Chlebowski, North

Mountain PasturesRoom 207This talk will cover the planning, timing, andexecution of a full on-farm homesteader pigharvest. Detailed issues such as planning aplace for the kill, harvesting blood, offal, meatand bones will be presented. Traditionalmethods of preserving the harvest andenhancing flavors will be discussed.

Brooks Miller owns and operates North Mountain Pas-tures with his wife, Anna in Perry County, Pennsylvania.They operate a 300-member meat CSA, and Brooks is theHazard Analysis Critical Control Point food safety coordi-nator for Kistler’s Butcher Shop in nearby Loysville. Brooksand Anna produce traditional European-style salumi on thefarm in a butcher shop they built in 2011.

Jim Chlebowski is family-practice physician who raisespoultry and pigs in “chicken tractors” as a hobby. Jimattended Mangalitza Butchery with Christoph Wiesnerfour years ago and has been butchering his own pigs andpracticing charcuterie since that time. Jim has a great inter-est in utilizing the whole animal including the offal, andalso has a traditional smokehouse and smokes bacons, hamsand other meats.

SaturdayWORKSHOPS

Remediation Results: Vital Biology, Vibrant SoilsHoward Vlieger, Vlieger Farm Supply Inc.Room 208No farmer or rancher, even those who prac-tice organic and natural farming techniques,is immune to the influence of glyphosate ontheir lands. How does one recognize the influ-ence of agrichemicals? What practices mightbe used to mitigate their influence? Whatremediation techniques are effective andappropriate? This discussion is directed to alltypes of farming practices, not just thoseinterested in the remediation of heavily con-taminated lands.

For Howard Vlieger’s bio, see page 17.

Testing Cover Crop Mixtures onthe FarmDan DeTurk, Dan-De FarmWade Esbenshade, Summit Valley FarmCharlie White, Penn State UniversityAbram Bucky Ziegler, Paradise Valley

Organic FarmSenate SuiteThree organic farmers are working with PennState Extension to test the benefits of covercrop mixtures in a grain and forage crop rota-tion. In this panel, the three farmers andPenn State’s researcher will discuss how dif-ferent cover crop mixtures were designed andmanaged to meet the needs of the three dif-ferent farms. The farmers will discuss howthe mixes performed on each farm, what thebenefits were for the soil and the followingcrops, and the challenges that were encoun-tered along the way.

Wade Esbenshade is the owner and manager of Sum-mit Valley Farm, New Holland, Pennsylvania. For the pastten years Wade has been managing Summit Valley Farmwhich produces certified organic corn, soybean, spelt, alfal-fa, and a variety of vegetables. Wade is continuously search-ing for ways to incorporate different cover crops into hisfarming operation.

Abram Bucky Ziegler was born and raised on a farm inCentral Pennsylvania; in 1967 his parents bought the farmthat is now Paradise Valley Organic Farm, owned by Abramand his wife. The Ziegler’s land is very fertile limestone soil,and one of Abram’s main goals in life is to leave the soil inbetter shape than it was! Part of that goal includes usingsoil-building cover crops.

Bio not provided for Dan DeTurk.For Charlie White’s bio, see pg 12.

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SaturdayWORKSHOPS

Conference CDs, DVDs and MP3s are available!

Farming for the Future Keynotes & Workshops are recorded courtesy of Rhino Technologies

Workshops are available on-site as CDs. MP3s of the full conference are available and MP3s of individual workshops will

be available on-line after the conference.

rhino-technologies.com

Visit Rhino at Booth #72

27

Jelmer AlbadaPO Box 15Kinderhook, NY 12106albadaj@gmail.com

Miguel AltieriUniversity of California215 Mulford HallBerkeley, CA 94703agroeco3@berkeley.edu

Nazirahk AmenPurple Mountain7120 Carroll AveTakoma Park, MD 20912info@purpletools.net

Mike AustinAustin Family FarmAddress Not Providedaustin.farmkids@aol.com

Mike BadgerBadger’s Millside Farm & APPPA16 Pine Run RdHughesville, PA 17737grit@apppa.org

Sara BaldwinOyler’s Organic Farms400 Pleasant Valley RoadBiglerville, PA 17307oylersorganicfarms@gmail.com

Susan BealPASAPO Box 419Millheim, PA 16854susan@pasafarming.org

Robert BeaucheminLa Meunerie Milanaise Inc1500 boul St-Joseph LachineQuebec, Canada H8S 2M9robert@moulinsdesoulanges.com

Omar BeilerBeiler Farm124 Hershey Church RdKinzers, PA 17535

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

Monique BlaisGrassroots Family Farm932 Walnut Acres RoadMiddleburg, PA 17842Apicanada@gmail.com

Timothy BlakeleyMountain Springs Farm677 Tree Farm RoadEglon, WV 26716daleblakeley@gmail.com

Greg BowmanGoodness Grows2310 W. South Range RoadNorth Lima, OH 44452gmbowman33@gmail.com

Joe BozzelliFive Elements Farm405 Hogg RoadWorthington, PA 16262fiveelementsfarm@yahoo.com

Jerry BrunettiAgri-DynamicsPO Box 267Martins Creek, PA 18063jbrunetti@agri-dynamics.com

Sophia BuggsLady Buggs Farm521 Falls AveYoungstown, OH 44502ladybuggsfarm@gmail.com

Eric BurkhartShaver’s Creek Environmental Center3400 Discovery RoadPetersburg, PA 16669epb6@psu.edu

Faye BurtchBurtch Bodywork & Movement293 Nimitz AveState College, PA 16801fayeburtch1@gmail.com

Joan CaseyJohns Hopkins Bloomberg School615 N. Wolfe St.Baltimore, MD 21205jcasey@jhsph.edu

Sarah ChamberlainRiparia at Penn State302 Walker BuildingUniversity Park, PA 16803sjm20@psu.edu

Jim Chlebowski, M.D.North Mountain PasturesP.O. Box 70New Berlin, PA 17855jchlebowski@fpcdoctors.com

Rob CrasswellerPenn State University102 Tyson BuildingUniversity Park, PA 16802rmc7@psu.edu

Amy CroneMarketLinkP.O. Box 9080Alexandria, VA 22304amy.crone@marketlink.org

Pam DawlingTwin Oaks Community138 Twin Oaks RoadLouisa, VA 23093pam@twinoaks.org

Dan DeTurkDande FarmAddress Not Provideddandefarm84@aol.com

Evan DiamondEast End Food Co-op1454 Center StreetPittsburgh, PA 15221evancharlesdiamond@gmail.com

Carolyn DimitriNew York University411 Lafayette St, 5th FloorNew York, NY 10003carolyn.dimitri@nyu.edu

Peter  DixonDairy Foods Consulting131 West Parish RoadWestminster West, VT 05346peterhicksdixon@gmail.com

Dan DostieUSDA NRCSOne Credit Union PlaceHarrisburg, PA 17110daniel.dostie@pa.usda.gov

Elizabeth DyckOGRIN1124 County Rd 38Bainbridge, NY 13733edyck@ogrin.org

Wade EsbenshadeSummit Valley Farm199 Eastern School Rd.New Holland, PA 17557summitvalleyfarm@gmail.com

Ben FalkWhole Systems Design, LLC66 Deans Mountain RoadMoretown, VT 05660ben@wholesystemsdesign.com

Linda FetzerPenn State University223 Ag Eng. Bldg.University Park, PA 16802lmf8@psu.edu

Mark FischerCastle Valley Mill1730 Lower State RoadDoylestown, PA 18901mark@castlevalleymill.com

Jeff Froikin-GordonAgSquaredPO Box 414Port Jefferson Station, NY 11776info@agsquared.com

Megan GallagherEdible Earth Farm4536 President RdTionesta, PA 16353mgngallagrrr@gmail.com

Adam GarberPennEnvironment1420 Walnut St. Suite 650Philadelphia, PA 19102agarber@pennenvironment.org

Paul GolandHardscrabble EnterprisesPO Box 1124Franklin, WV 26807hardscrabble@mountain.net

Greg GunthorpGunthorp Farms435n 850 EastLagrange, IN 46761greg@gunthorpfarms.com

Craig HaneyStone Barns Center for Food & Agricul-ture630 Bedford RoadSleepy Hollow, NY 10591craigh@stonebarnscenter.org

Michael HannumLIU 12 Migrant Education Program57 N. 5th StGettysburg, PA 17325mwhannum@iu12.org

Chris HarpHoneybeeLives133 Plains RoadNew Paltz, NY 12561HoneybeeLives@yahoo.com

Will HarrisWhite Oak PasturesP.O. Box 98Bluffton, GA 39824willharris@whiteoakpastures.com

William C. HarshmanPSU Ag Safety & Health205 Ag Engineering BldgUniversity Park, PA 16802wch108@psu.edu

Ernest HovinghPennsylvania State University Animal Diagnostic Lab, 100 OrchardRoadUniversity Park, PA 16802eph1@psu.edu

Sukey & John JamisonJamison Farm171 Jamison LnLatrobe, PA 15650sukey@jamisonfarm.com

Lydia JohnsonPA Department of Agriculture, Bureau of Food Safety2301 N Cameron StHarrisburg, PA 17110lydijohnso@pa.gov

Contact ListSPEAKERS

John KapustaIUP Academy of Culinary Arts125 South Gilpin StreetPunxsutawney, PA 15767jkapusta@iup.edu

Clair KauffmanKauffman’s Fruit Farm3097 Old Philadelphia PikeBird-in-Hand, PA 17505clair@kauffmansfruitfarm.com

Kerry KaylegianPenn State University324 Food Science BuildingUniversity Park, PA 16802kek14@psu.edu

William KitschMidAtlantic Farm Credit411 West Roseville RoadLancaster, PA 19540Wkitsch@mafc.com

Beth LambertHerbalist & Alchemist51 South Wandling AveWashington, NJ 07882beth@herbalist-alchemist.com

George LatellaSt. Joseph’s University5600 City Ave, Mandeville HallPhiladelphia, PA 19131-1395glatella@sju.edu

Matt LeRouxCornell Cooperative Extension615 Willow Ave.Ithaca, NY 14850mnl28@cornell.edu

Ariane LottiNational Sustainable Agriculture Coali-tion110 Maryland Ave NE #209Washington DC 20002alotti@sustainableagriculture.net

Bob MaddenGarden Dreams Urban Farm & Nursery2101 Columbia AvePittsburgh, PA 15218maddenrobert@yahoo.com

Dean MartinEdible Earth Farm1237 Robert Fulton HwyQuarryville, PA 17566dean@realityrevision.com

Jeff MattocksThe Fertrell CompanyP.O. Box 265Bainbridge, PA 17502jeffmattocks@fertrell.com

Leanne MazurickAmpleHarvest.org24 Clover RdNewfoundland, NJ 07435leanne@ampleharvest.org

Michael McGrannSt. Joseph’s University5600 City Ave, Mandeville HallPhiladelphia, PA 19131-1395mmcgrann@sju.edu

Mac MeadPfeiffer Center260 Hungry Hollow Rd.Chestnut Ridge, NY 10977macellenmead@verizon.net

Emilio MignucciDi Bruno Bros.1730-32 Chestnut StPhiladelphia, PA 19103emignucci@dibruno.com

Brooks MillerNorth Mountain Pastures201 Cold Storage RdNewport, PA 17074brooks@northmountainpastures.com

Daphne MillerFarmacology Authorc/o Barclay Agency12 Western AvenuePetaluma, CA 94952barry@barclayagency.com

Melissa & Aaron MillerMiller Livestock Co., Inc9590 Kinsman Pymatuning RdKinsman, OH 44428millergrassfed@aol.com

David MortensenPenn State University116 ASI BuildingUniversity Park, PA 16801dmortensen@psu.edu

Brian MoyerPenn State Extension4184 Dorney Park Rd.Allentown, PA 18104bfm3@psu.edu

Mark MulcahyOrganic Options3910 Warm Springs RoadGlen Ellen, CA 95442mark@anorganicconversation.com

Patty NeinerPennsylvania Women’s Agricultural Network302 Armsby BuildingUniversity Park, PA 16802prn103@psu.edu

Thor OechsnerOechsner Farm1045 Trumbulls Corners RdNewfield, NY 14867thorfarm@hotmail.com

Claire, Rusty, Walker & Ashton OrnerQuiet Creek Herb Farm & School ofCountry Living93 Quiet Creek LaneBrookville, PA 15825quietcreek@windstream.net

Johnny Parker Edible Earth Farm4536 President RoadTionesta, PA 16353johnny@edibleearthfarm.com

Jorge Perez-RicoLIU 12 Migrant Education Programs57 N. Fifth St.Gettysburg, PA 17325jcperez-rico@iu12.org

Dru Peters & Homer WaldenSunnyside Farm1865 York RdDover, PA 17315sunnysidedru@gmail.com

Justin PizzellaEast End Food Co-op7516 Meade StPittsburgh, PA 15024jpizzella@eastendfood.coop

Jeff PoppenLong Hungry Creek FarmBox 163Red Boiling Springs, TN 37150Jeff@barefootfarmer.com

Andy PressmanNCAT331 Squantum RoadJaffrey, NH 03452andyp@ncat.org

Hannah ReiffGarden Dreams Urban Farm & Nursery404 Center StPittsburgh, PA 15221hannahreiff8@gmail.com

Brenda Reyes-LuaLincoln Intermediate Unit # 1257 North Fifth StreetGettysburg, PA 17325bereyeslua@iu12.org

Grai St. Clair RiceHoneybeeLives171 West 4th St.New York, NY 10014HoneybeeLives@yahoo.com

Maggie & Mik RobertsonM&M Robertson Farms, LLC614 Canoe Ripple RoadSligo, PA 16255kalzone@windstream.netmaggiethefarmer@windstream.net

Henry RosenbergerTussock Sedge FarmPO Box 59Blooming Glen, PA 18911henryrosenberger@gmail.com

Greg RothPenn State University116 ASI BuildingUniversity Park, PA 16868gwr@psu.edu

Rodney SchafferCon Yeager Spice Company144 Magill RoadZelienople, PA 16063rodney.schaffer@conyeagerspice.com

Steven SchwartzDelaware Valley Ramps5476 Hancock HwyEquinunk, PA 18417smsinc@panix.com

Heidi Secord & Gary BlossJosie Porter Farm6332 Cherry Valley RoadStroudsburg, PA 18360cvcsa@ptd.netbloss@ptd.net

Linda Shanahan & ric Vander HydeBarefoot Gardens113 Decatur St.Doylestown, PA 18901lindas@barefootgardens.netericv@barefootgardens.net

Edwin ShankThe Family Cow3854 Olde Scotland Rd.Chambersburg, PA 17202edwin@thefamilycow.com

Hannah ShaylerCornell Waste Management InstituteDept. of Crop & Soil Sciences818 Bradfield HallIthaca, NY 14853has34@cornell.edu

Ridge ShinnRidgeshinn.comBox 225Hardwick, MA 01037ridgeshinn@gmail.com

Hannah Smith-BrubakerPennsylvania Farmers UnionPO Box 62024Harrisburg, PA 17106pafarmersunion@gmail.com

Brian SnyderPASAPO Box 419Millheim, PA 16854brian@pasafarming.org

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Contact ListSPEAKERS

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Lori SollenbergerHidden Hills Dairy1980 Ritchey RoadEverett, PA 15537lr@hiddenhillsdairy.com

Sam SteelPenn State UniversityRoom 223 Ag EngineeringUniversity Park, PA 16802jss13@psu.edu

Roberta StricklerGreenberg AssociatesPO Box 4201Lancaster, PA 17604roberta.strickler@yahoo.com

Rebecca ThistlethwaiteSustain Consulting2141 State Rd.Mosier, OR 97040sustainconsulting@yahoo.com

John TookerPenn State UniversityDept. of Entomology, 501 ASI BldgUniversity Park, PA 16802tooker@psu.edu

Lloyd TravenPeace Tree Farm295 Park Drive WestKintnersville, PA 18930lloyd@peacetreefarm.com

Jim TravisApple Tree Vineyard & Farm311 Cherry Hill LnFairfield, PA 17320apple.tree.vineyard@gmail.com

Elizabeth ÜFinance for Food190 Great Circle DriveMill Valley, CA 94941elizabeth@financeforfood.com

Valiant Vetter & Debra AaronPiney Woods Ranch & APPPA3125 N FM 2869Winnsboro, TX 75494PineyWoodsRanch@Yahoo.com

Howard VliegerVlieger Farm Supply Inc.4947 US 75 AvenueMaurice, IA 51036studentofthesoil@gmail.com

Tom WadsonWadson’s FarmPO box 528Southampton, Bermuda SB04wadsonfarm@ibl.bm

Ira WallaceSouthern Exposure Seed ExchangeP.O. Box 460Mineral, VA 23117ira@southernexposure.com

Steve WarshawerMesa Top Farm & Wallace Center286 Arroyo SaladoSanta Fe, NM 87508stevew@plateautel.net

Jonathan WeiretherPDAAddress Not Providedjweirether@pa.gov

Ben WenkThree Springs Fruit Farm1606 Bendersville Wenksville RoadAspers, PA 17304ben@threespringsfruitfarm.com

Charlie WhitePenn State Extension501 ASI BuildingUniversity Park, PA 16802cmw29@psu.edu

Nina & Jonathan WhiteBobolink Dairy & Bakehouse369 Stamets RdMilford, NJ 08848jonathan@cowsoutside.comnina@cowsoutside.com

Mary Wildfeuer & Todd NewlinSankanac CSA at Camphill Village Kimberton HillsPO Box 1045Kimberton, PA 19442sankanaccsa@gmail.com

Hugh WilliamsThreshold FarmBox 323Philmont, NY 12565thresholdfarm@gmail.com

Abram (Bucky) ZieglerParadise Valley Org. Farm51 Ziegler Rd.Milton, PA 17847pvppfarm@verizon.net

Contact ListSPEAKERS

Arias M. Brownback was raised on the familyfarm in western Perry County, helping withthe farrow-to-finish hog operation along withgrowing hay and grain crops. From an earlyage, Arias expressed an interest in farmingand loved to work all aspects of the farm.When Arias was 15, the Brownbacks decidedto pursue their lifelong dream to convert toorganic farming methods. They dropped thehog and grain operation and began their tran-sition into raising certified organic produceand hay.

Arias attended his first Farming for theFuture Conference at the age of 18. Seeing fel-low farmers who were dedicated to sustain-able practices was a great inspiration to Arias,energizing him to begin his own certifiedorganic operation that same year. In his firstseason, he rented 15 acres, erected two green-houses, purchased a refrigerated truck, built amini packing shed and loading dock, andbegan a successful wholesale market opera-tion.

Arias Brownback passed away in August of2001 at the young age of 24, long before hewas able to realize his personal dreams. PASA

was honored to establish the Arias M. Brown-back Memorial Scholarship Fund in 2001 atthe request of his parents, Mike and TerraBrownback. It is their sincere hope that thismemorial fund will continue to inspire andaid young farmers to reach their full poten-tial.

The Bag Auction component of our Benefit

Auction has been rededicated to support thisScholarship Fund. Our Bag Auction is a fungame of chance, whereby folks buy packs oftickets and place them in the bag correspon-ding to the item they hope to win. Come toDeans Hall to play the Bag Auction and sup-port the Arias M. Brownback Memorial Schol-arship Fund!

Arias M. Brownback Memorial Scholarship Fund

Contact List

Agri-Dynamics, Inc.PO Box 267Martins Creek, PA 18063610-250-9280 Agri-dynamics.com

Agri-Service, LLC11606 Greencastle PikeHagerstown, MD 21740301-223-6877 dairyheritage.com

AgSquaredPO Box 4943 Washington, DC 20008646-845-9083 agsquared.com

Albert’s Organics1155 Commerce BlvdLogan Township, NJ 08085(800) 899-5944 albertsorganics.com

American Health Care Group/Farm to Table1910 Cochran Rd, Suite 405 Pittsburgh, PA 15220412-563-8800 farmtotablepa.com

American Pastured Poultry Producers Association (APPPA)PO Box 85 Hughesville, PA 17737570-713-9282 apppa.org

Animal Welfare Approved313 E. Cottage Ave Millerville, PA 17551717-412-1701animalwelfareapproved.org

BCS America, LLC4859 N Lagoon Ave Portland, OR 97217888-224-4271 bcsamerica.com

Bio-Organics2799 Creamery RdNew Hope, PA 18938646-831-7139bio-organics.com

Breakaway Farms2446 Valley View RdMount Joy, PA 17552717-653-2470 breakawayfarms.net

Center for Rural Pennsylvania625 Forester St, Rm 912 Harrisburg, PA 17120717-787-9555 rural.palegislature.us

Certified Naturally Grown540 President St Brooklyn, NY 11215845-687-2058 naturallygrown.org

S P O N S O R S Chatham University — School of SustainabilityOffice of Admissions, Berry Hall Pittsburgh, PA 15232412-365-1157 chatham.edu

Chelsea Green Publishing35 King StBurlington, VT 05401802-295-6300 chelseagreen.com

Chesapeake Bay Foundation614 North Front Street, Suite GHarrisburg, PA 17101717-234-5550 cbf.org

Delaware Valley College700 East Butler AveDoylestown, PA 18901215-489-2333 delval.edu

Earth Tools 1525 Kays Branch RdOwenton, KY 40359502-484-3988 earthtools.com

East End Food Cooperative7516 Meade StPittsburgh, PA, 15208

412-242-3598 eastendfood.coop

Farm Family Insurance CompaniesPO Box 656Albany, NY 12201(518) 431-5125 farmfamily.com

Farm-to-Consumer Legal Defense Fund8116 Arlington Blvd #263Falls Church, VA 22042703-208-3276 farmtoconsumer.org

FarmMatch.com500 E. Jefferson St. #201 Viroqua, WI 54665608-637-8101 FarmMatch.com

Fedco SeedsPO Box 520 Waterville, ME 04903207-426-9900 fedcoseeds.com

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

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

Foundation for PennsylvaniaWatersheds9697 Loop Rd Alexandria, PA 16611814-669-4244 pennsylvaniawatersheds.org

FRESHFARM MarketsPO Box 15691 Washington, DC 20003202-362-8889 freshfarmmarkets.org

Future Harvest — CASA1114 Shawan Rd, Suite 1 Cockeysville, MD 21030607-592-7443 futureharvestcasa.org

Green Heron Tools, LLC6239 Schochary RdNew Tripoli, PA, 18066610-298-0002 greenherontools.com

Harris SeedsPO Box 24966Rochester, NY 14624800-544-7938 harrisseeds.com

Harvest Market, Inc.PO Box 1739 Hockenssin, DE 19707302-234-6779 harvestmarketnaturalfoods.com

High Mowing Organic Seeds76 Quarry Rd Wolcott, VT 05680802-472-6174 highmowingorganicseeds.com

House in the Woods CSA Farm 2104 Mt. Ephraim Rd Adamstown, MD 21710301-607-4048 houseinthewoods.com

Johnny’s Selected Seeds955 Benton Ave Winslow, ME 04901207-861-3900 johnnyseeds.com

Kimberton Whole Foods2140 Kimberton RdKimberton, PA 19442610-935-1444 kimbertonwholefoods.com

King’s Agriseeds, Inc.60 North Ronks Rd, Suite KRonks, PA 17572717-687-6224 kingsagriseeds.com

Kitchen Table Consultants112 Righters Ferry RoadBala Cynwyd, PA 19004267-275-1198kitchentableconsultants.com

Kretschmann Farm257 Zeigler RdRochester, PA 15074724-452-7189 kretschmannfarm.com

Lady Moon Farms1795 Criders Church Rd Chambersburg, PA 17201717-369-2113ladymoonfarms.com

Lakeview Organic Grain, LLCPO Box 361Penn Yan, NY 14527315-531-1038 lakevieworganicgrain.com

Lancaster Ag Products60 North Ronks Rd Ronks, PA 17572717-687-9222 lancasterag.com

Longwood Gardens512 Southview AveKennett Square, PA 19348610-388-1000 longwoodgardens.org

Marushka Farms252 Frosty Valley RdDanville, PA 17821570-490-4759 marushkafarms.com

McGeary Organics, Inc.PO Box 299 Lancaster, PA 17608800-624-3279 mcgearyorganics.com

Mid-Atlantic Alpaca Association(MAPACA)PO Box 96Lake Ariel, PA 18436717-587-2397 mapaca.org

MidAtlantic Farm Credit/AgChoice Farm Credit680 Robert Fulton HwyQuarryville, PA 17566215-268-3013 farmcredit.com

Moyers Chicks266 E. Paletown RdQuakertown, PA 18951215-536-3155 moyerschicks.com

Northeast Sustainable AgricultureResearch & Education (SARE)655 Spear StBurlington, VT 05405802-656-0554 nesare.org

Organic Mechanics Soil Company, LLCPO Box 272 Modena, PA 19358610-80-4598 organicmechanicsoil.com

Organic Unlimited, Inc.PO Box 238 Atglen, PA 19130610-593-2995 organicfeedmill.com

30

SPONSORS & EXHIBITORS

31

Organic ValleyOne Organic Way La Farge, WI 54639888-444-6455 organicvalley.coop

PA Farm Products, LLC1093 Mount Airy RdStevens, PA 17578717-336-6440 eberlypoultry.com

Peace Tree Farm295 Park Drive WestKintnersville, PA 18930610-847-8152 peacetreefarm.com

Penn State University — College of Ag Sciences501 ASI Building University Park, PA 16802814-863-9922 cas.psu.edu

Penn State University Press820 N. University Dr, USB1, Suite C University Park, PA 16802814-867-2224 psupress.org

Pennsylvania Certified Organic106 School St, Suite 201Spring Mills, PA 16875814-422-0251 paorgainc.org

Pennsylvania College of TechnologyOne College AveWilliamsport, PA 17701570-327-4505 pct.edu

Pennsylvania Department of Agriculture / PA Preferred2301 N. Cameron StHarrisburg, PA 17110717-772-1429 agriculture.state.pa.us

Pennsylvania Department of Agriculture: Integrated Pest Management2301 N. Cameron StHarrisburg, PA 17110717-772-1429 agriculture.state.pa.us/

Pennsylvania Department of Conservation & Natural Resources,Bureau of Forestry400 Market St. RCOSB 6th FL, Harrisburg, PA 17105717-783-0381 dcnr.state.pa.usforestry

Pennsylvania Farm Link2301 N. Cameron St, Rm 311 Harrisburg, Pa 17110717-705-2121 pafarmlink.org

Pennsylvania Farmers UnionPO Box 62024Harrisburg, PA 17106717-576-0794PAFarmersUnion.org

Plant Protection Systems 2887 Buffalo Run RdBellefonte, PA 16823717-413-6669plantprotectionsystems.com

Porter Farms PO Box 416Elba, NY 14058585-757-6823 porterfarms.org

Purple Mountain Organics7120 Carroll Ave Takoma Park, MD, 20912877-538-9901 purpletools.net

Rimol Greenhouse Systems, Inc.Northpoint Industrial Park 40 Londonderry TurnpikeHooksett, NH 3106603-629-9004 rimolgreenhouses.com

The Rodale Institute611 Siegfriedale RdKutztown, PA 19530610-683-1443 rodaleinstitute.org

Schafer FisheriesPO Box 399 Thomson, IL 61285815-259-4300 sf-organics.com

Seed Savers Exchange3094 North Winn RdDecorah, IA 52101583-382-5990 seedsavers.org

Seedway, LLC99 Industrial RdElizabethtown, PA 17022 800-952-7333 seedway.com

Seligman, Friedman and Company,CPAs1423 North Atherton St.State College, PA 16803814-238-8474 sfc-cpa.com

Southern Exposure Seed ExchangePO Box 460 Mineral, VA 23117540-894-9480 southernexposure.com

Spiral Path Farm, LLC538 Spiral Path LnLoysville, PA 17047717-789-4433 spiralpathfarm.com

SQM Organic2727 Paces Ferry Rd, Bldg 2, Suite 1425Atlanta, GA 30339770-916-9423 allganic.net

Stonyfield Farm10 Burton DrLondonberry, NH 03053800-776-2697 stonyfield.com

Tait Farm Foods179 Tait Rd Centre Hall, PA 16828814-466-2386 taitfarmfoods.com

Thorvin, Inc.PO Box 730 New Castle, VA 24127540-864-5108 thorvin.com

Tierra Farm2424 State Route 203Valatie NY, 12184(888) 674-6887tierrafarm.com

Tuscorora Organic Growers Cooperative22275 Anderson Hollow Rd Hustontown, PA 17229814-448-2173 tog.coop

USDA — National Agricultural Statistics Service 1400 Independence Ave SW RM 308Washington, DC 20250900-727-9540nass.usda.gov

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

Weston A. Price Foundation4200 Wisconsin AveWashington DC, 20016202-363-4394westonaprice.org

Wild for Salmon521 Montour BlvdBloomsburg, PA 17815570-387-0550wildforsalmon.com

Zimmerman’s High Tunnels1163 Sims RdVersailles MO 65084414-916-9876 zimmermanhightunnels.com

Barefoot Gardens113 Decatur StDoylestown, PA 18901-3611267-629-9349barefootgardens.net

Draft Animal-Power Network509 Dutton Brook LnBrownington, VT 05860802-754-2396 draftanimalpower.org

Food & Water Watch232 S. 4th St Suite 1F Philadelphia, PA 19106510-922-0975 foodandwaterwatch.org

E X H I B I TO R S

GMO Free PA889 Westover RoadNewtown Square, PA 19073952-484-8113gmofreepa.org

Hy-Tech Mushroom Compost155 Valley RdWest Grove, PA 19390610-331-1849 hy-techmushroomcompost.com

Northeastern IPM CenterInsectary Building, Cornell UniversityIthaca, NY 14853315-200-5075 northeastipm.org

Pennsylvania Association of Regional Food Banks/ Hunger Free PA4050 Washington Rd Suite FCanonsburg, PA 15317724-941-1472 hungerfreepa.org

Pennsylvania Historical and Museum Commission219 Weaver BldgUniversity Park, PA 16802814-865-6097phmc.state.pa.us

Poultry Man, LLC922 Conley RdMifflinburg, PA 17844570-966-0769

Beiler Family Farm225 Ross Hill RdSpring Mills, PA 16875814-422-8930

Eden View Organics4707 Warriors Mark PathTyrone, PA 16686814-632-8589Edenvieworganics.com

Gemelli’s Bakery129 S Pugh St State College, PA 16801814-234-8946

Kat’s Raw Vegan Café120 Kettle Run LnSpring Mills, PA 16875814-404-2165katsrawfoods.com

Webster’s Café133 E. Beaver Ave State College, PA 16801814-272-1410 webstersbooksandcafe.com/

FA R M E R S M A R K E T C A F É V E N D O R S

Contact ListSPONSORS & EXHIBITORS

32

EXHIBITOR BOOTH MAP

33

Agri-Dynamics, Inc. ....................................... 32

Agri-Service, LLC ............................................. 51

AgSquared ....................................................... 27

Albert’s Organics ............................................ 33

American Health Care Group/Farm to Table ................................................... 23

American Pastured Poultry Producers Association ...................................................... 58

Animal Welfare Approved .............................. 9

Barefoot Gardens ............................................ 21

BCS America, LLC .......................................... 30

Bio-Organics .................................................... 77

Breakaway Farms ........................................... 38

Center for Rural Pennsylvania ..................... 45

Certified Naturally Grown ............................. 18

Chatham University ....................................... 39

Chesapeake Bay Foundation ........................ 67

Delaware Valley College ............................... 35

Draft Animal-Power Network ..................... 88

East End Food Cooperative ............................ 4

Farm Family Insurance ..................................... 2

Farm-to-Consumer Legal Defense Fund ... 65

FarmMatch.com ............................................. 62

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

Food & Water Watch .................................... 92

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

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

GMO FREE PA ................................................. 22

Green Heron Tools ......................................... 55

Harris Seeds .................................................... 78

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

House in the Woods Farm ........................... 26

Hy-Tech Mushroom Compost ...................... 91

Johnny’s Selected Seeds ................................ 61

Kimberton Whole Foods .................................. 1

King’s Agriseeds ............................................. 47

Kitchen Table Consultants ............................ 15

Lakeview Organic Grain ................................ 63

Lancaster Ag Products ................................. 48

Longwood Gardens ........................................ 50

Marushka ......................................................... 20

McGeary Organics, Inc. ................................ 37

MidAtlantic Farm Credit & AgChoice Farm Credit .................................. 43

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

Moyers Chicks ................................................ 42

NE SARE ............................................................. 7

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

Organic Mechanics Soil Co. ........................ 54

Organic Valley/CROPP .................................... 5

PA Association of Regional Food Banks/Hunger Free PA ....................... 87

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

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

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

PA Farm Products, LLC .................................. 36

PASA Auction ......................................... 13 & 14

PASA Mercantile & Book Nook ........ 69 & 70

Peace Tree Farm .............................................. 52

Penn State College of Agriculture ................. 6

Farmers

Market

CaféBeiler Family Farm• Cookies

• Sandwiches

• Lemonade

• Kombucha

• Ginger ale

• Raw milk

• Cheese

• Maple syrup

• Maple candy

Eden View Organics• Sandwiches

(with vegetarian &vegan options)

• Salads

• Desserts

• Smoothies

Local meats, fruits, yogurt & as manyother ingredients asavailable are used.

Gemelli Bakery• Artisan Breads

Kat’s Raw Foods by Greenmoore Gardens• Kale chips

• Raw sprouted organiccookies

• Live seed carrot crackers

• Green smoothies

• Apple & ginger juice

Webster’s Café• Cranberry-Apple Salad

with Lancaster HummusCo. Hummus (vegan)

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

• Marinated VegetableWraps

• Local Chicken Salad on Roll

• Quinoa and Bean Salad

• Potato Salad

• Brownies, cookies, nut bars

Visit Our Farmers Market Café (1st Floor Break Area)Don’t have a meal ticket? Hungry for a snack? Try some local food from local folks!

Below is a sampling of the menu items:

Farmers

Market

Café

KEY TO EXHIBITOR BOOTH MAP

Larger quantities will be available Saturday to take home.

Penn State University Press ......................... 24

Pennsylvania College of Technology .......... 34

Pennsylvania Farm Link ................................ 46

Pennsylvania Farmers Union .......................... 8

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

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

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

Poultry Man, LLC .......................................... 61B

Purple Mountain Organics ............................ 31

Rhino Technologies (Conference Recordings) .............................. 72

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

The Rodale Institute ...................................... 59

Schafer Fisheries ............................................ 68

Seed Savers Exchange .................................. 40

Seedway, LLC .................................................. 49

Southern Exposure Seed Exchange ............. 41

SQM Organic .................................................. 79

Tait Farm Foods .................................... 28 & 29

Thorvin, Inc ..................................................... 80

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

Tuscarora Organic Growers Coop ............... 19

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

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

Weston A. Price Foundation ........................ 65

Wild for Salmon ............................................. 44

Zimmerman High Tunnels ........................... 84

Friday & Satur

day

10:45am–2:45

pm

Pennsylvania Association for Sustainable Agriculture104 North Street • P.O. Box 419 • Millheim, PA 16854-0419 • (814) 349-9856 • fax: (814) 349-9840 • pasafarming.org

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

the sponsorship program.

The programming for our Future Farmers (Kindergarten through 8th grade) was developed and run by Grow Pittsburgh’sEdible Schoolyard Team, Chatham University’s Naturality Club and a team of Centre County volunteers. Thanks somuch to these fabulous groups for keeping the youngest farmers engaged and inspired!

Special thanks goes to the donors to the Brownback Memorial Scholarship Fund for making it possible to bring many aspiringand beginning farmers to the conference. In addition, the following Sponsors provided registrations for scholarship applicants:

AgSquaredChelsea Green Publishing

Harvest MarketKitchen Table Consultants

Lady Moon FarmsSchafer FisheriesStonyfield Farms

and others who provided registrations after the program book went to press

The following organizations also provided scholarship support:

AgConnect of Southeast PAFRESHFARM Markets

Historic Lewes Farmers MarketMOYO Yoga

The conference programming is developed by a team of PASA Staff, Board and volunteers. To suggest future programming,please fill out your conference evaluation form or submit suggestions online at pasafarming.org. You can also call Kristin at (814)349-9856 x 11 or email kristin@pasafarming.org.

by Agri-Services LLC

Organic Agriculture Research & Extension Initiative

United States Department of AgricultureNational Institute of Food and Agriculture

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

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

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

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

Opening Keynote Sponsor PASAbilities Sponsor

Patron Sponsor

2014 Farming for the Future Conference Sponsors

GUARDIAN

Foundation forPennsylvania Watersheds