Winter 2011 New York Organic News
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VOL.29, NO.4 VOL.29, NO.4 • • WINTER WINTER 2011 2011 New York ORGANIC News New York ORGANIC News THE LOCAL FOOD AND FARM CONNECTION THE LOCAL FOOD AND FARM CONNECTION Northeast Organic Farming Association of New York Northeast Organic Farming Association of New York
description
Winter 2011 New York Organic News
Transcript of Winter 2011 New York Organic News
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New York ORGANIC NewsNew York ORGANIC NewsTHE LOCAL FOOD AND FARM CONNECTIONTHE LOCAL FOOD AND FARM CONNECTION
Northeast Organic Farming Association of New YorkNortheast Organic Farming Association of New York
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Director’s OutlookDirector’s OutlookKATE MENDENHALL
Executive Director, NOFA-NY
The Northeast Organic Farming Association of New
York, Inc., is a nonprofi t educational organization
supported by membership dues and contributions. NOFA-NY is tax exempt
under Section 501(c)(3) of the Internal Revenue Code.
Charitable contributions are welcome and tax deductible.
On the Cover:Farm intern Ashley Whitmore
and farmer Mark Dunau pull row cover over beds
of mixed greens to protect them from frosts at Mountain
Dell Farm in Hancock.Photo by Sue Smith-Heavenrich
Cooperation has been a foundation of farming from the very beginning. A sound and
healthy agricultural system relies on a strong community in which neighbors support
each other. From raising barns to harvesting crops, cutting seed potatoes to preserving
the harvest, and sharing in market distribution, fl ood cleanup, and potluck suppers,
we as a community know how important collaboration and cooperation are to a healthy
economy and ecology.
At NOFA-NY, collaboration and cooperation are essential to achieving our mission.
We collaborate with excellent farmer, gardener, and consumer presenters throughout
the year. We partner with excellent nonprofi t organizations as well as the other state
NOFA chapters. And we work cooperatively as a NOFA-NY team to best serve you, our
members.
As we slide into winter, please join me in refl ecting on how collaboration and
cooperation shape your life—whether it be on a farm, surrounded by gardens, in a rural
town, or in a bustling city. Take time to thank your neighbors and celebrate all the
good energy that surrounds us as members of this healthy organic community. I hope
you will join us this January at our Winter Conference in Saratoga Springs (see page 8)
where we will delve further into the potential and promise of cooperative economies
to help address some of the complex systemic economic challenges we face. To spark
your thinking about the theme of cooperation, check out the articles in this issue on
an organic farmer who is exploring the possibility of Slow Money fi nancing, two small
businesses that seek to support and build the local farming and food economy, and
advice for building a cooperative relationship with a local butcher.
Be well this winter and holiday season. We look forward to seeing you in January!
In This Issue3 Director’s Outlook Kate Mendenhall5 Annual Membership Meeting/Policy Resolutions8 NOFA-NY’s Winter Conference Matt Robinson
10 2012 Applications, Poultry Regulations12 Farmers Gather at First NOFA-NY Dairy Conference Bethany Wallis15 Bless the Butcher Karma Glos18 Celebrating NOFA’s 40th Anniversary Elizabeth Henderson21 Field Days Finish on a High Note22 A Quest for Local Produce Rachel Schell-Lambert24 Weaving a Web of Local Food Fern Marshall Bradley26 Relocalizing Investment in Our Food System Krys Cail 28 Proposed Rule on Residue Testing Elizabeth Henderson30 On the Road with Generation Organic Hannah Kuhlman
NOFA-NY Mission Statement
Th e Northeast Organic Farming Association of New York is an organization of consumers, gardeners, and farmers creating a
sustainable regional food system which is ecologically sound and economically viable. Th rough demonstration and education,
we promote land stewardship, organic food production, and local marketing. NOFA-NY brings consumer and farmer closer
together to make high-quality food available to all people.
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New York ORGANIC NewsNew York ORGANIC NewsTHE LOCAL FOOD AND FARM CONNECTION
Vol.29, No.4Vol.29, No.4Winter 2011Winter 2011
NEW YORK ORGANIC NEWS is a publication of the Northeast Organic Farming Association of New York, Inc. The views and opinions expressed here are those of the authors and not necessarily those of the NOFA-NY Board of Directors or the membership. Articles from this newsletter may not be reproduced without permission.
Send letters, suggestions, article queries, photos, and press releases to: Fern Marshall Bradley, Newsletter Editor – [email protected] P
rod
uct
ion
des
ign
by
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vid
For
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rtis
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edia
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All rates based on electronic print-ready copy. Discounts available for our Business Members. For ad rates, sizes, and deadlines, visit www.nofany.org/advertisers or contact the Offi ce Manager at offi [email protected] or 585-271-1979 ext. 504
Classifi ed Ads (Opportunities): Members can post ads up to 80 words in length on the NOFA-NY Web site: www.nofany.org/classifi eds/submit. Shortened versions of those ads appear in this newsletter. Send Display and Classifi ed advertising to: Member Services, [email protected].
Advertise!
Display Ads:
• Full page 4-color, inside cover - $495
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Publication Schedule: Please submit articles, display advertising, and classifi ed ads by the deadlines listed below. Issues are distributed approximately 6 weeks following these dates.
Spring 2012 deadline: January 20
Summer 2012 deadline: April 20
Fall 2012 deadline: July 20
Winter 2012 deadline: October 20
NOFA-NY Certifi ed Organic, LLC. 840 Upper Front StBinghamton, NY 13905
Certifi [email protected] 607-724-9851 • Fax: 607-724-9853
Sherrie Hastings Interim [email protected]
Lauren LawrenceNancy Sandstrom Jessica TerryBethany WallisJillian ZeiglerCertifi cation SpecialistCertifi [email protected]
Lisa Engelbert Dairy Program [email protected]
Heather Orr Dairy Certifi cation [email protected]
Bethany BullFinancial [email protected]
Keri WaymanAdministrative Assistant
NOFA-NY Board of Directors
Jamie Edelstein, PresidentCato, NY
Maryrose Livingston, Vice PresidentMarathon, NY
Karen Livingston, TreasurerCamillus, NY
Elizabeth Black, SecretaryBrooklyn, NY
Scott ChaskeyAmagansett, NY
Karma GlosBerkshire, NY
Robert HadadSpencerport, NY
Elizabeth HendersonNewark, NY
Laura O’DonohueNorth Salem, NY
Northeast Organic Farming Association of New York, Inc. www.nofany.org
249 Highland Ave • Rochester, NY 14620 585-271-1979 • Fax: 585-271-7166 • [email protected]
Technical Assistance Hotline: 1-855-2NOFANY
NOFA-NY Certifi ed Organic, LLC Management Committee
Kate Mendenhall Executive [email protected]
Lea Kone Assistant [email protected]
Kate Nagle-CaraluzzoMembership & Registration [email protected]
Stephanie Backer-BertschAdministrative [email protected]
Matt RobinsonEducation & Outreach [email protected]
Brett WedelCommunications & Outreach [email protected]
Kristina Keefe-PerryFood Justice [email protected]
Robert Perry Farmer [email protected]
Rachel Schell-LambertBeginning Farmer [email protected]
Bethany WallisOrganic Dairy Education [email protected]
Fern Marshall Bradley Newsletter [email protected]
Jill SlaterOrganic Research Symposium [email protected]
Stephen ReesConference Food [email protected]
Dick AndrusBinghamton, NY
Kimberly DavidsonCambridge, NY
Liana HoodesPine Bush, NY
Sharon NagleCanandaigua, NY
Dick RiselingLiberty, NY
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Since 2002!Join the growing Registry of Farmers
and Gardeners who annually joinThe Farmer’s Pledge©!
Learn all about The Farmer’s Pledge by visiting: www.nofany.org/farmerspledge.htm
The Farmer's Pledge is a commitment to a broad set of principles that go beyond the National Organic Program
by addressing labor issues, community values and marketing.It is a commitment that either certified organic farmers or
uncertified organic farmers and gardeners can make to theircustomers and neighbors. The Farmer’s Pledge Registry helps
to identify small farmers who have a very strong ecologicalapproach to farming, are treating and paying labor in a
socially responsible way and are working towards once againmaking farming an integral part of communities everywhere.
NOFA-NY News
Visit the NOFA-NY Online Store!More than 25 books on organic
farming, gardening and living.
Plus… tote bags, t-shirts, sweatshirts and hats.
Shop today at www.nofany.org!
NOFA-NY 2012 Annual Membership Meeting
Saturday, January 21, 2012, 12:15 pm • Th e Saratoga Hilton and City Center, Saratoga Springs
NOFA-NY has seen
tremendous growth and
organizational change over the
past 5 to 10 years. Some of this
growth has changed the needs
of the organizational structure.
When NOFA-NY fi rst started in
the early 1980s, there was neither
a central offi ce nor staff , and the
organization relied on potlucks
and regional chapters to bring
stakeholders together. Over the
years, the chapter model has
ALL THE DETAILS ARE ONLINE!You can review the proposed bylaws changes, the full supporting text for the
policy resolutions, and up-to-date information on prospective board members
on the NOFA-NY Web site at: www.nofany.org/AnnualMeeting
remained strong in one region
(Long Island) and continues to
function in three other regions
(North Country, Central,
Susquenango)—though with few
activities or meetings. However,
many counties in New York state
do not have an active chapter, and
thus this structure is not serving
our membership as a whole.
Th e Board of Directors
proposes changes to the
NOFA-NY Bylaws to update
the NOFA-NY chapter and
membership structure to better
meet the needs of our members
in 2012 and into the future. We
recognize that local and regional
NOFA work is important and
we hope that by transitioning
the historic NOFA-NY chapters
into NOFA-NY regions and
regional committees, providing
a Regional Representative as
a liaison between the regional
committee and NOFA-NY offi ce,
and providing better support for
these regional committees from
the NOFA-NY offi ce, we will be
better able to serve the needs of
NOFA-NY members across the
whole state. continued on p.6
The meeting will take place during the NOFA-NY Winter Conference. Admission to the Annual Meeting is
open to and FREE for all current NOFA-NY members. If you are not currently a NOFA-NY member, you may
join now to participate.
During the Annual Meeting, NOFA-NY members will vote on a series of annual policy resolutions and
changes to the organization’s bylaws and will elect board members. We hope that you can join us for the in-
person discussion and vote at the Annual Meeting on January 21, 2012. If not, please complete the ballot
enclosed in this newsletter and return it to the NOFA-NY offi ce by Friday, January 6, 2012.
2012 Proposed Bylaws Changes
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Small Farmer’s Journal
between seeds and roots we find therhapsodies that flavor our food
Since 1976uncommonQuarterly
forcultivated
farming
$35 yr. U.S.Foreign add $201-800-876-2893
SFJDept. D005
P.O. Box 1627Sisters, OR 97759
2012 Board Candidates
NOFA-NY 2012 Annual Membership Meeting • continued from page 5
Karen Meara
Karen is an Associate at Carter Ledyard and
Milburn, LLP in New York City. She is part of the
Environmental Practice Group and
the Litigation Department. Before
graduating from the Benjamin
N. Cardozo School of Law, Karen
worked for over a decade in New
York City government. She served
most recently as the Director of
City Legislative Aff airs in the Offi ce
of the Mayor, and has also worked
for the New York City Housing
Authority and the City Council
Finance Division. She holds two
degrees from the Cornell University College of
Agriculture and Life Science; a BS in International
Agriculture and an MS in Development Sociology.
In addition to her classroom studies, Karen worked
on an organic farm in Maryland and studied
cooperative agriculture in Kenya. Karen lives in
Brooklyn with her family and buys most of their
food from green markets near work and home.
She enjoys hiking, gardening, making music, and
spending time in the Adirondacks.
Niechelle Wade
Niechelle is the owner of Sunny Hill Farm, a
160-acre farm in Whitney
Point producing certifi ed-
organic produce and beef
as well as other quality
meats, raw honey, and wool.
Niechelle has been an active
NOFA-NY member in her
Susquenango region in the
Southern Tier. Niechelle
would bring seven years of
food service to the board.
She enjoys social networking, media relations, and
interacting directly with consumers.
Anu Rangarajan
Anu grew up growing vegetables and fl owers for
her family. Her love of horticulture led to degrees
from Michigan State (BS, PhD) and University
of Wisconsin (MS), in fl oriculture and vegetable
production. She has been at Cornell since 1996,
serving as statewide specialist for fresh market
vegetable production. Her current research interests
include reduced tillage strategies to enhance soil
quality and improve farm profi tability, and organic
vegetable and transplant
production. Anu has also
served as the Director of the
Cornell Small Farm Program
since 2004. Th is role has
deepened her appreciation of
the innovation and vision of
small-scale farmers around
New York state. Her goals for
the program are to support
farmer networks and local
food systems and expand research and extension
programs that target small farms in New York. To
keep her hands dirty, she started a certifi ed organic
strawberry farm in Freeville.
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1. Resolution on Residue Testing by Organic Certifi ers
Th e NOP should withdraw its
Rule on Residue Testing and ask
the National Organic Standards
Board to propose a residue testing
regimen for Accredited Certifi ers
that includes the full range of
testing of organic farms, including
plant tissue, soil, water, inputs,
or feed, that is needed to assure
the organic integrity of the USDA
Organic label and to discourage
fraud. Th is testing should not be
random, but based on careful risk
assessment or complaints from
the public, consistent among all
certifi ers, including the certifi ers
of organic products imported into
the U.S., and not place an undue
fi nancial burden on the smaller
certifi cation programs.
2. Resolution on a Ban for Horizontal High-Volume Slick Water Hydrofracking
We reject horizontal high-
volume slick water hydrofracking
technology as an acceptable
human activity.
We call for a world-wide
agreement to cease the horizontal
high-volume slick water
hydrofracking technology because
it is an unconventional, and
unwise, means of extraction of
fossil fuels.
We support and encourage
all local, state and federal
eff orts to end the practice of
horizontal high-volume slick
water hydrofracking technology,
as well as all eff orts at every
level of government to contain
and mitigate the environmental
damages associated with the
practice of horizontal high-volume
slick water hydrofracking.
We support institution of laws
that will protect taxpayers,
farmers, and owners of rural
natural areas from unfairly being
forced to shoulder fi nancial
or other responsibilities for
environmental damages caused
by horizontal high-volume slick
water hydrofracking.
Th e state of NY, the USA, and
the world should accomplish a
drastic reduction in the use of
natural gas by eff ecting an orderly
and rapid conversion to organic
farming methods, obviating
the need for natural gas and
other petrochemical inputs for
use in synthetic fertilizers. Th e
experienced organic community
of NOFA-NY stands ready to
assist in this essential transition
through education, outreach, and
certifi cation of compliance with
organic methods.
3. Resolution to Support the Pure Honey Law
We support the upgrade of the
honey detailed in law S3321/
A5164 that lists the parameters
by which any item labeled
pure honey, must meet. Th ese
parameters include sucrose level,
moisture content, fructose/glucose
levels, and fl oral exceptions and
give the consumer confi dence that
when they buy a jar labeled “pure
honey” there is truth in labeling in
New York State.
4. Additional Resolution to the 2009 Resolutions on the DEC’s SGEIS-Methane Mitigation
It would be the new number 11.
Existing Policy 1-10:
Th e Northeast Organic Farming
Association of New York
condemns the New York State
Department of Environmental
Conservation’s (“DEC’s”)
draft Supplemental Generic
Environmental Impact Statement
(“SGEIS”) concerning hydraulic
fracking of horizontal gas wells as
not protective of New York State’s
agriculture, environment and
people. We demand that DEC:
11. Understand and determine
the means to prevent methane
migration in the Marcellus Shale
from horizontal hydrofracking
before any horizontal
hydrofracking occurs in New
York State. Since the fi rst SGEIS
was presented in 2008, a 2011
peer reviewed and published
study from Duke University of
contamination of aquifers in the
Marcellus Shale determined that
about 50% of the 68 wells studied
in Pennsylvania were severely
contaminated with methane from
the Marcellus Shale, because
they were within a kilometer of
horizontal hydrofracking. Th e use
of water in one’s home must never
be the source of explosive and
dangerous gas.
Proposed Policy Resolutions
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NOFA-NY EventsNOFA-NY Events
A current of cooperation runs deep
in the organic farming movement,
which is why Th e Cooperative Economy is the theme of our 30th
(can you believe it?) annual Winter
Conference, coming up January 20
through 22 at the Saratoga Hilton
and City Center in Saratoga Springs.
From the workshops and keynote
speeches to the trade show and
entertainment, you will witness
this theme in action throughout the
weekend.
It’s always a delightfully tricky
task to decide what to do when at
a NOFA-NY conference, and that
will certainly be true this coming
January. Th e conference will off er
more than 80 workshops on an
intriguingly varied range of topics.
Forget comparing apples and
oranges—this is comparing apples,
wheat, and a dairy herd! Here, I’ll
focus on just three of the workshops
to give you a taste of the many ways
that cooperation plays a dynamic
role in the world of organic food and
farming.
Ensuring Access to Farmland
Preserving farmland while
providing for their retirement
presents diffi cult choices for
today’s farmers. And beginning
farmers who don’t own land face
NOFA-NY’s Winter Conference: 30 Years and Going Strong!—Matt Robinson
Education and Outreach Coordinator, NOFA-NY
RESEARCH SYMPOSIUM DEBUT NOFA-NY is thrilled to off er the fi rst-ever Northeast Organic Research
Symposium as part of this year’s Winter Conference. On Th ursday, January 19,
and Friday, January 20, the Research Symposium will bring together leading
academics, on-farm researchers, and farmers to discuss cutting edge research
in organic production systems. Th is is a unique opportunity for farmers to
ask questions and receive expert advice, and for farmers and researchers to
discuss and identify real-life farm problems that could be addressed through
future research programs. And if the possibility of conducting research trials
on your own farm sounds exciting, then plan join Brian Caldwell immediately
following the symposium for an informative, how-to-get-started session about
on-farm research.
incredible challenges in fi guring
out how to fi nd aff ordable land for
farming. Th us, when it came time
for Elizabeth and Sam Smith to pass
on Caretaker Farm after 36 years
of farming, they decided to think
outside the box. Working with their
local community, a regional land
trust, and a couple of young farmers,
the Smiths were able to provide
for their retirement, preserve the
farm that they had spent so many
years building, and help younger
farmers realize their dreams. Sam
and Elizabeth’s inspirational story
represents the type of cooperative
eff ort that our movement is founded
upon. To hear the details, join them
on Saturday for Passing on the Farm:
Succession Planning and Retirement.
Dairy Cooperatives
Th e dairy industry has long
been one that includes cooperative
business models. Two diff erent types
of cooperatives will present their
stories at the conference. Joining
us from Maine will be Bill Eldridge,
who will discuss the L3C business
model that MOOMilk has used to
support their local group of organic
producers; a representative from
Organic Valley will discuss their
cooperative, which now includes
members from across the country.
Organic Orcharding
If you grow organic apples, odds
are you’ve got a copy of Michael
Phillips’ Th e Apple Grower around.
For those of you ready to take
your knowledge of fruit trees and
orchard health to the next level,
join Michael on Friday for an in-
depth discussion of the multifaceted
ways that organic orchardists can
work cooperatively with nature to
nurture a successful crop, including
tree immune systems, holistic
alternatives to fungicides, bacterial
infections, fungal duff management,
and soil fertility. We’ll also have
copies of his new book, Th e Holistic
Orchard, on hand.
And Much More!
If you’re interested in starting
a value-added business, Mimi
Shotland Fix will take you through
all of the rules and regulations.
For those considering pastured
poultry, Ken and Jill Gies will help
you get started with inexpensive
equipment and simple systems.
Farming or gardening in an urban
setting? Th en you may be interested
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3489 State Rte 3 PO Box 183, Saranac, NY 12981
- NYS Certified -- Certified Organic -
by NOFA-NY Certified Organic, LLC.
www.saranacvalleyfarms.com 518-293-8298
Saranac Valley Farms
Seed Potatoes
in the tips that Bonnie Churner,
Elizabeth Goodwin, and Emma
Landau have to off er on managing
contaminated soils. And if you’re
concerned about the health of
your dairy herd, you’ll be pleased
to know that Dr. Guy Jodarski
will be around all weekend to talk
preventative health care!
As always, the conference
will include inspiring and
thought-provoking addresses
by accomplished keynote
speakers. Our keynote presenters
for this conference are John
Ikerd, Professor Emeritus of
Agricultural Economics at the
University of Missouri and
an outspoken champion of
sustainable agriculture; Kathlyn
Terry, Executive Director
of Appalachian Sustainable
Development; and Paul and
Maureen Knapp, NOFA-NY’s 2012
Farmers of the Year. Th ere will be
fi lms, music and dancing to help
you unwind in the evening, and
Food Donations for 2012 Winter Conference
Please help make the 2012 NOFA-NY
Winter Conference a success by
contributing produce, meats, and other
foodstuff s to the conference meal
program. Your donations guarantee
that conference attendees eat only the
best organic food that New York has to
off er. Donations can be credited to the
cost of your conference registration,
so everyone can attend! Please
contact Stephen Rees, conference
food coordinator at 585-255-0050 or
plenty of time to enjoy the fruits
of our labor during the delicious
organic meals.
If you’d like to attend and
need fi nancial support, we’d
love to help. Th anks to the
generosity of our members,
USDA-NIFA’s Beginning Farmer
and Rancher Program, and
USDA Risk Management Agency,
we are off ering more than 100
scholarships this year! If you
need fi nancial assistance, contact
the NOFA-NY offi ce as soon
as possible; scholarship award
decisions will be made during the
month of December.
For a look at the full schedule,
complete workshop descriptions,
and online registration, visit
the conference Web site at www.nofanyconference.org. If you have
any questions or would like to
register over the phone, please
call our offi ce at 585-271-1979,
ext.512.
See you in Saratoga!
All photos (from 2011 Winter Conference) by Amber Alliger
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News from Certifi cationNews from Certifi cation
The certifi cation offi ce is
preparing for the new year and a
new application season. If you are
considering organic certifi cation
of your operation, we encourage
you to contact the certifi cation
offi ce in January to obtain the
necessary paperwork. Th en,
submit your application early!
Th e due date for applications is
March 15, 2012. Applications
received after that date will
incur a late fee ($50 if received by
May 2; $100 if received between
May 3 and August 30, 2012).
Please take into consideration
that the process takes three to
four months, so crops or veggies
with an early harvest date may
not be approved in time for you to
market them as organic. Federal
funds are available again this
year for partial reimbursement
of certifi cation fees for
operations that are approved by
September 30, 2012.
We also encourage you to
visit the National Organic
Program (NOP) Web site, www.
ams.usda.gov/nop. Th ere you can
reference the NOP Standards
(Code of Federal Regulations), a
variety of resource and training
information, and answers to
common questions.
2012 Applications, Poultry Regulations
Outdoor Access for Poultry
Outdoor access for poultry
has been a frequent topic of
discussion for many operations
and the organic community as
a whole. Section 205.239 of the
National Organic Standards
Livestock Living Conditions
requires certifi ed organic
operations to create and maintain
year-round living conditions that
take into consideration the health
and natural behavior of animals,
depending upon each species’
needs. Access to the outdoors—
including sunlight, shade, shelter,
and clean water—is one aspect
of the living conditions that need
to be provided. While there are
no specifi c “numbers” defi ned
for these living conditions,
the outdoor access must be
meaningful and must be evident.
To provide meaningful outdoor
access for any animal, you must
understand their natural behavior
and provide an environment that
suits those unique needs. What
is suitable for one species, or for
one stage of life, is not necessarily
going to be appropriate for
another. Th e National Organic
Standards require poultry must
be managed organically from
the second day of life; however,
2-day-old chicks are certainly not
expected to be outdoors at that
age, since it would be harmful
to their health. Once they have
feathered out, they should have
outdoor access made available to
them.
Outdoor areas can include
concrete pads, and must allow
for plentiful sunshine, space
for freedom of movement, and
adequate space for birds to
fl ap their wings; outdoor areas
must also include pasture for
pecking. Minimum area currently
recommended per bird for
chickens is 1.5 square feet; for
turkeys, 3 square feet. Stricter
animal welfare regulations that
will require additional square
footage per bird may be coming
in the future. Birds may not be
totally confi ned in buildings;
cages are prohibited. Poultry
houses may be used provided
there is suffi cient room for the
birds as noted above, and to
prevent aggressive behavior. For
poultry houses, access to the
outdoors must be readily available
and easy for the birds to fi nd
and use. For example, a single
small door in the back corner of
a poultry house that only a few
birds would venture to fi nd would
not be considered suffi cient, in
comparison to a large opening
that allows the birds to move in
and out freely.
Th e NOFA-NY Certifi ed Organic, LLC staff and volunteers extend best wishes for good health, special holiday time with family and friends, and mild weather through the winter months!
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Organic EquipmentTechnology
Specializing inWeeding and Cultivating
Equipment
LelyKovar
EinböckHatzenbichler
Call today with your cultivation needs!
P.O. Box 129Byron, NY 14422-0129
Bob Lefrancois
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NOFA-NY hosted its fi rst annual Organic Dairy &
Field Crop Conference on November 4 in sunny and
chilly Syracuse. Our staff , sponsors, and presenters
were delighted to host 60 attendees, especially
in light of the unseasonably favorable weather in
Central New York during the previous week. One
conference attendee commented, “We are not able to
travel to Saratoga for the winter meeting so this was
a great day to meet with fellow organic producers
and gather new ideas from interesting speakers.
Th ank you!”
Conference workshop topics ranged from row
crops and animal health to diversifying diary and
grain nutrient density. Presenters included Klaas
and Mary-Howell Martens, Dr. Hue Karreman,
Bill Eklund, Kevin Engelbert, Orin Moyer, and
Dr. Margaret Smith. Participants left the workshops
informed and excited to begin new conversations
with their fellow farmers. Afternoon workshops
covered topics such as diverse grazing practices
presented by Peter Mapstone and Robert Zufall, as
well as soil health with Heather Darby and Cindy
Daley. Th e day concluded with a second presentation
on animal health from Dr. Karreman and marketing
NOFA-NY EventsNOFA-NY Events
food-grade grains with Glenda Neff , Elizabeth Dyck,
Th or Oeschner, and Ed Lentz.
It was refreshing to see farmers making new
connections, delving further into topics that make
farming challenging, and discussing personal
experiences with a shared optimism for the
future. Our potluck-style lunch was a success with
something for everyone, as well as a great reminder
for people about how close-knit our families of
famers are.
Keynote Focus: Pricing, Feed Quality
Our keynote speakers included Ed Maltby of the
Northeast Organic Dairy Producers Association
(NODPA) and Mary-Howell Martens of Lakeview
Organic Grain. Maltby began with an overview
of the history of the organic dairy industry; he
identifi ed current challenges the industry faces
and provided advice to address these challenges.
Maltby suggested that all parties involved, including
producers, processors and retailers, need to start
the discussion to see what pricing system changes
Farmers Gather at First NOFA-NY Dairy Conference—Bethany Wallis
Organic Dairy Education Coordinator, NOFA-NY
left: Dr. Hue Karreman (seated) chats with conference participants during a signing session for his book, Th e Barn Guide to Treating Dairy Cows Naturally. right: New York State Dairy Princess and NOFA-NY member Madeline Kuhlman enjoys a moment of applause before speaking at the conference. Photos by Brett Wedel (l.) and Meagan Crandall (r.)
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© C
ROPP
Coo
pera
tive
2011
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Adding organic dairy members now, and into the future.
CALL THE FARMER HOTLINE TODAY!
WE’RE LOOKING FOR A FEW GOOD FARMERS.WE’RE LOOKING FOR A FEW GOOD FARMERS.WE’RE LOOKING FOR A FEW GOOD FARMERS.
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can to be made so that everyone receives a price that
can sustain their business. Mary-Howell Martens
followed with an update of the grain industry,
showing grain pricing trends and her expectations
for the coming year. She emphasized the need for
farmers to be aware of feed quality and possible
mycotoxin contamination due to an exceptionally
wet season. Discussion followed on the severe
fl ooding that hit much of New York and its eff ect on
feed and organic certifi cation. Martens reiterated
the necessity to test forages and secure feed sources
for the coming year because supply will be limited
and quality may be suppressed.
After the keynote addresses, our attendees toured
our trade show area to speak to our sponsors. A
big thanks to Devine Gardens, Fertrell Company,
Blue River Hybrids, Grazing Lands Conservation
Initiative, Country Folks, and eOrganic for
participating as sponsors and being there to
celebrate the success of our fi rst conference. Our
sincere thanks as well to all the companies were
contributed to our door prize gifts.
We would like to extend our appreciation to our
attendees for sharing the bounty of their harvests
and to our food donors—Organic Valley, Horizon
Organic, Small World Bakery, and Joe Bean Coff ee
Roasters—for adding the extra touches to the feast.
Our audience was also excited to hear from New
York State’s Dairy Princess, Madeline Kuhlman,
who is the fi rst-ever Dairy Princess to hail from
an organic dairy farm. Madeline was happy to be
surrounded by fellow organic farmers where she
could tout her background in organic farming and
share her experiences as a Dairy Princess and her
plans for veterinary school.
Participants were pleased with the quality of
the program and the information provided. One
participant said, “Th e most enjoyable part was the
learning and being with other people with similar
interests.” “Great conference, looking forward to the
second annual!”
Recordings of the entire fi eld crop workshop
track will be available at the NOFA-NY Web site,
www.nofany.org. Our appreciation goes to eOrganic
for recording and distributing these workshops.
NOFA-NY would also like to thank our founding
sponsors, Organic Valley/CROPP Cooperative and
Horizon Organic, without whom this conference
would not have been possible.
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we speak organic
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CLARENCE, NY 14031
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Raising LivestockRaising Livestock
What these words meant, and still mean after
over fi fty years, is fourfold:
1. All the eff ort in the world can go into breeding, raising, and caring for livestock, but without good slaughter and butcher facilities it is all for naught;
2. Without some knowledge of the process, the farmer cannot communicate with the butcher and make the most out of the animal;
3. We are indeed fortunate that there are still custom butchers in our communities to serve farmers, but:
4. We must inspire, educate, and encourage young people to go into this critical profession and take with them the values of humane treatment, quality work, and, above all, respect.
Th is may all sound grandiose with regards to the
job of a butcher, but it is no menial responsibility.
Th e task of killing and preparing our animals for
food should be among the noble professions and
those who do it well regarded highly. It is no light
matter, particularly to farmers, to take the life of
a creature that has been born and cared for under
our hands. Th e end is no less important than the
beginning.
Evaluating a Slaughter Plant
Th e beginning of fi nding a proper end is fi nding
a butcher who suits the needs of you and your
animals. One critical step that I always recommend
is to visit a prospective new butcher, long before you
arrange to send animals. Meet with the manager
and ask to tour the slaughter plant. (If a butcher
refuses to arrange access to the plant, I would never
take my business, let alone my animals, there.) Start
by approaching the loading area in your vehicle to
determine whether it can accommodate your truck
or trailer. See that entry into the holding area is
Bless the Butcher —Karma Glos
A reliable butcher is essential for livestock production, whether your operation is big or small.
welcoming to the animals and does not cause them
to balk coming out of the trailer (see Grandin). I have
been to plants where my animals refuse to leave the
trailer, yet at others they hop right off as if they’ve
arrived at Valhalla.
Next, check the holding pens. Are they clean,
safe, secure, and equipped with water? Have a chat
with the team on the kill fl oor: Th ey are the last to
see your animals alive, and their cooperation with
your wishes is vital. Don’t be afraid to talk about
specifi c details. For instance, you can ask them
to allow you to unload your animals on your own
terms. You can ask them to never use prods on
your animals, and you can ask to be present when
your animals are killed. If you are respectful of the
diffi cult job they do, the kill fl oor team will be more
willing to show you the process. Keeping the folks
on the kill fl oor happy is always to your advantage
(sometimes doughnuts help).
I believe it is also important to be familiar with
the workings of the rest of the plant. See the coolers
where animal carcasses hang on rails, the tables
where the primals are cut, the sausage making, the
smoking, and the packaging. Meet the meat cutters
who work in the coolers and the wrappers who label
the packages. Put faces to the work being done
for you, and in turn, they will know who they are
preparing food for.
Th e profi table production of the live animal is however only a part of the operation of securing the farm
meat supply. Without the proper equipment or the knowledge and ability to slaughter and process the animals,
the venture might be a costly one. Fortunately most communities have experienced butchers available to do
custom butchering. But it is the farm youth who must be encouraged to gain experience by actually doing the
work and not by simply being handy men or on-lookers. —P. Th omas Ziegler, Th e Meat We Eat, 1952
Th is loading ramp area is where animals fi rst enter the slaughter plant. Photo by Karma Glos
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Learn the Cuts
Th e next critical step in working with your
butcher is developing a base knowledge of
cutting a wrapping. Th is is important for smooth
communications. Read some books and study those
retail cut charts. Having an understanding of the
primals (the fi rst divisions of a carcass), and what
cuts you can expect out of them, will help you in
making your cutting instructions. For example,
you’ll know that if you ask the butcher to pull
the tenderloins and make roasts of the loins, you
will not be able to ask for pork chops. Th e more
complicated and varied your directions are, the more
likely mistakes will be made. If your instructions are
unclear, a good butcher will try to contact you before
making cuts.
Also be conscious of your butchers’ minimums.
If there is a 50-pound sausage minimum and you’ve
had only two animals slaughtered, you cannot ask
for six diff erent kinds of sausage—there just won’t
be enough meat to meet the minimum. Explore your
options (see Hayes) for cutting each
primal and discuss them with your
butcher.
If book learning and cutting
charts are not enough for you,
consider further education. I have
taken classes on basic hog butchery at
the Culinary Institute and on sausage
making at Cornell’s meat lab. Jump
at these opportunities even if you
never intend to take on butchering
your animals yourself. Th e more we
know as farmers, the better we can
work with our butchers. Th e knowledge you’ll gain
by handling the meat and seeing what goes into
sausages is very valuable. No matter how much I
learn, I feel I’ve only begun to explore the subject. (I
still become utterly confused by beef cuts.)
Pay for Value
Finally, an important way to retain, and perhaps
recruit, butchers is to pay a reasonable fee. I value
the services of my butcher on par with my organic
feed mill and my veterinarian. Butcher fees are a
substantial part of the cost of raising livestock, but
since it’s the fi nal step, it’s one of the most crucial.
We pay a slight premium for organic slaughter,
smoking, sausage, and when possible, casings, but
the extra is well worth the quality we receive. We’ve
told our butcher numerous times that we would
rather pay higher fees than have him compromise
service or quality by taking on too many clients.
Our relationship with our butcher is critical to the
success of our farm, and we hope he feels the same
about having us as customers. Th e bottom line is you
must fi nd an operation that you fully trust.
Deal Breakers
We have several deal breakers. If a butcher can’t
meet these conditions, we won’t send our animals
there.
Humane care of our animals at the slaughter
facility. Th is means no prods at unloading, a
clean holding area, and humane slaughtering
techniques.
A guarantee that we will get our own meat
back. Th e meat must be clearly identifi ed
throughout the butcher process so that both
we and our butcher know it is our meat. We
don’t want our meat bulked with other meat
when ground meat is made. (Th is is a common
procedure, especially when making small
quantities of sausage.)
Th e facility must be certifi ed organic. It can be
a split operation (processing both conventional
and certifi ed meat). Certifi ed organic butchers do a
few things diff erently with the slaughter. Organic
animals are hung on a separate rail; things like
MSG and nitrates can’t be used; and spices and
additives must be organic.
Packages must be properly sealed. We believe
that when done well, vacuum packing is the best
I value the services of my
butcher on par with my organic feed mill and my
veterinarian.
Sides of beef hang in the cooler to age before being cut and wrapped. Photo by Karma Glos
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518-478-3611 * [email protected] the Northeast Since 1978
Starry RidgeTimber Frames
We Design & Craft*Barns * Sheds
* Bridges * Homes
method (few butchers actually cryovac). But many
butchers don’t operate their machines correctly
or maintain them, and you end up with a lot
of unsealed bags, which can result in frost and
freezer burn of the meat.
Labeling must meet your needs. We work hard
to provide labeling that correctly identifi es all
our products and cuts. It is much easier when the
butcher can work with your custom labels. We
have a custom label with our farm information
and certifi cation printed on it. Th ere is a space
for the butcher to add information about cuts or
ingredients. Th is additional information can be in
the form of a sticker or stamp.
Th e butcher needs to have an operation of
suffi cient size. We require a plant large enough
to off er storage capacity in the freezer to store
our meat for short periods, as well as the cooler
capacity to hang sides of beef for up to 21 days
of aging. Th e freezer capacity is important to
minimize the need for repeated pickups, and space
for dry-aging really adds to the quality of grass-
fed beef. Also, although we typically line up all
our appointments up to two years in advance,
occasionally we have to bring in an animal
unexpectedly, and we need a butcher with the
fl exibility to accommodate that.
Willingness to work on sourcing new recipes.
Our current butcher is very fl exible about fi nding
new recipes that fi t our specifi cations (we now
off er six diff erent kinds of certifi ed organic
sausages) but, at the same time, he knows his
limitations.
As a fi nal point, I’ll note that distance is also
important, but we are willing to travel farther if
a butcher meets all of our requirements. We have
USDA butchers within 25 minutes of our farm, but
instead we travel 75 minutes for the service and
quality we receive.
Karma Glos and her husband, Michael Glos, own and manage Kingbird Farm in Tioga County. Karma also is a member of the NOFA-NY Board of Directors.
RECOMMENDED READINGTh e River Cottage Meat Book. Hugh Fearnley-Wittingstall,
Ten Speed Press, 2007.
Th e Lobel Brothers’ Complete Guide to Meat. Leon & Stanley
Lobel, Running Press, 1990.
Th e Grassfed Gourmet Cookbook. Shannon Hayes, Eating
Fresh Publications, 2004.
Humane Livestock Handling. Temple Grandin, Storey
Publishing, 2008.
Basic Butchering of Livestock & Game. John J. Mettler Jr.,
DVM, Storey Publishing, 1986.
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When “locavore” became a new word in the
American dictionary, many people expressed
surprise at the sudden rocket to fame of the local
food movement. NOFA old-timers know that we
have been plugging away at building local, organic
food networks for 40 years. I have been involved
for over 30 of those years and have served on the
NOFA-NY Board since 1988 (when I moved back to
my home state). For a few years before that, from
my farm in Gill, Massachusetts, I had helped start
that state’s NOFA chapter and organic certifi cation
program.
During its early years, NOFA-NY had one
employee—Pat Kane—who staff ed both the
educational eff orts and the certifi cation program.
Th e Governing Council, as the Board was called,
guided the organization, but NOFA-NY’s members
also did a lot of the work: editing the newsletter,
organizing fi eld days and the winter conference,
setting up meetings where farmers could learn
about organic certifi cation, taking positions on
policy issues. Coming from all corners of the state,
Governing Council representatives drove as much
as 6 hours to the quarterly meetings. Th e fi rst
meetings I attended in the late 80s were marathons,
sometimes lasting for 10 hours. Winters were busy.
From March to November, NOFA got very quiet.
Everyone was out in the fi eld or garden.
Developing a NOFA-NY Staff
In the mid-90s, we appealed to Jean Wallace
Douglas for money to hire a second staff person.
(Jean was the daughter of Henry Wallace, Secretary
of Agriculture under FDR. She owned farmland in
New York state and ran a charitable foundation.)
Th en a few years later, we appealed again for
money to hire a full-time Executive Director. Sarah
Johnston took the job, while Pat Kane continued to
run certifi cation. Each worked from a separate home
offi ce, as did offi ce manager Mayra Richter, until Pat
set up the certifi cation offi ce in Binghamton. Th ere
was no central NOFA-NY home. For two short years,
Greg Swartz replaced Sarah as Interim Director,
but could not resist the pull to return to full-time
farming. Building a coherent team under these
conditions was a challenge.
With the implementation of the National
Organic Program (NOP) in 2002, NOFA-NY (and
the many other organic farming organizations
Celebrating NOFA’s 40th AnniversaryRefl ections on change and progress through 40 years of the Northeast Organic Farming Association
—Elizabeth Henderson
across the country) faced a serious dilemma: Th e
regulations to the NOP ban the direct participation
of certifi ed entities in managing certifi cation
programs. However, certifi ed entities (i.e., farmers)
are exactly the people who have the necessary
knowledge and experience and who care about
organic integrity. We faced a choice—kick the
farmers off the Governing Council or spin off the
certifi cation program. With a lot of legal advice, we
devised a third way—we established an LLC with a
Management Committee that did not include any
NOFA-NY certifi ed farmers.
New Leadership and Growth
In the few short years since we hired Kate
Mendenhall as our Executive Director, NOFA-NY
has been growing quickly. Kate established a central
offi ce and took on the challenge of welding together
the separate pieces of NOFA-NY into a coherent
and integrated whole with consistent personnel
policies and high-quality benefi ts for the staff s
of both NOFA-NY and the LLC. Th e Governing
Council has transitioned from a working group
to a Board of Directors that sets policy, heads
committees, and assists in fund-raising. We have
engaged in the hard work of strategic planning.
Th rough energetic fund-raising and grant writing,
Kate has expanded the staff , added an assistant
director, and greatly increased programming and
services to organic farmers—an ever bigger and
better winter conference, a fi rst dairy conference, a
research symposium, CSA fairs in cities across the
state, a month-long locavore challenge, a series of
excellent fi eld days, a technical hotline, a bulk order
program, and our fi rst real membership drive in
many years. Th anks to Kate’s coordination, all of the
NOFA chapters won three years of funding for an
ambitious new farmer training program. Kate has
a vision for NOFA-NY as an eff ective not-for-profi t
providing high-quality services to members. She is
instituting a level of professional management we
have never had before.
At the 2011 summer conference as part of the
celebration of NOFA’s fortieth anniversary, I had the
pleasure of presenting the coveted NOFA “Person
of the Year Award” to Kate. Selected by the NOFA
Interstate Council members, this award goes to
someone who has done outstanding work for NOFA
and organic agriculture. (In 1994, I enjoyed this
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Kate Mendenhall with the NOFA Person of the Year certifi cate and special gift she received at the 2011 NOFA summer conference. Photo by Zach Borus
honor myself as a thank you for the publication
of the fi rst book on organic farming by organic
farmers, Th e Real Dirt: Farmers Tell About Organic and
Low-Input Practices in the Northeast.)
Th is will be my fi nal year on the NOFA-NY
Board, since one of the changes we instituted
is term limits. Retiring from this board will be
hard for me. But I take great pleasure in seeing
all that we have accomplished so far for organic
farming and gardening and the great work that lies
ahead. NOFA attracts as members the pioneers in
sustainable farming, homesteading, and living. We
have the beginnings of the answers to so many of
the critical problems facing our world—reducing
energy in food production, stocking carbon in the
soil to combat global warming, increasing local
self-reliance, and building communities based on
fairness and mutual respect. More people than ever
are open to hearing the kinds of practical solutions
we off er. Mark Twain once said: “Synergy—the
bonus that is achieved when things work together
harmoniously.” Let’s take this as our motto for
the year and look ahead to another 40 years of
cooperative work together.
Elizabeth Henderson is one of the founders of the Massachusett s chapter of NOFA, and a long-term board member of NOFA-NY.
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FULL PG COLOR AD
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From four-season vegetable crop
production and working with
draft animals to pasturing poultry
and permaculture principles, the
2011 NOFA-NY Field Days were
a resounding success. Over 1,000
attendees took advantage of the
numerous opportunities to see
some of New York State’s fi nest
organic and sustainable farms.
Attendance was up across the
board. Th ese opportunities for
farmers to learn directly from
one another are an important
part of NOFA-NY’s mission. A
number of this season’s Field
Days were designed especially to
help prospective and beginning
farmers learn more about
particular farm enterprises as
part of NOFA-NY’s work to help
grow the next generation of
organic farmers in New York state.
Th e GAPS training sessions
were also very well received. We
are already seeing the training
bear fruit as farmers who
participated have drafted their
farm food safety plans and are
making substantial progress
in implementing those plans.
Farmers Rick Pedersen, Andy
Fellenz, David Schummer, and
others shared their farm food
safety plans and discussed the
measures that they take to ensure
that the produce that comes from
their farms is the highest quality
available. Larry Cross rounded
out the food safety series with
some excellent tips on harvest
Field Days Finish on a High Noteand post-harvest handling
procedures for leafy greens.
Regardless of your market (direct,
wholesale, etc.), food safety is a
concern for all of our farms, and
NOFA-NY is excited to see so
many farmers show an interest.
Th is year’s schedule also
featured several opportunities for
real hands-on experience. From
working with draft horses at
Essex Farm to processing poultry
at Ever Green Farm to trying out
an innovative piece of equipment
at Honeyhill Farm, attendees had
the chance to get their hands a
little dirty and learn something in
the process.
Th e NOFA-NY educational
staff is delighted with the positive
response to the Field Days and
training sessions. We are carefully
reviewing all the feedback off ered
through evaluations to build on
our successes for 2012.
Education & Outreach Coordinator Matt Robinson and all of the NOFA-NY staff wish to extend their deep gratitude and appreciation to the farmers and educators who hosted events, gave tours, and led training sessions during our 2011 season for their cooperation, dedication, enthusiasm, and gracious hospitality. We would also like to thank our 2011 Field Day Sponsors, including USDA Risk Management Agency, USDA-NIFA Beginning Farmer & Rancher Program, Heifer International, Farm Family Insurance, Horizon Organic, Organic Valley, and the Grazing Lands Conservation Initiative (GLCI).
Left : Inoculating logs with shiitake mushroom spawn at Green Heron Growers in Panama during “Shiitake Mushroom: Spawn, Soup, and Everything in Between” Field Day. Photo by Rachel Schell-Lambert
Top: During the “Transitioning to GAPS Compliance on a Diverse Organic Farm” Field Day, Andy Fellenz explains the benefi ts of being GAPS certifi ed and shows att endees how a certifi ed farm is run. Photo by Brett Wedel
Above: Joe & Joely Zerbey, owners of Ever Green Farm in Rock Stream, clean off the remaining feathers from scalded chickens during the “Hands-on, On-Farm Pastured Poultry Processing” Field Day. Photo by Matt Robinson
Below: Field Day att endees chat in a farm wagon during the “Effi ciency and Equanimity: Caring for Land, Making a Living” Field Day at Quail Hill Farm in Amagansett . Photo by Rachel Schell-Lambert
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Bridget and Denis Reynolds run Quest Farm
Produce, a business that combines their organic
farm with a retail store on the main street of the
village of Almond (between the college town of
Alfred and the larger city of Hornell in western New
York). Started in 2008, Quest Farm Produce provides
customers with fresh produce, grains, beans, meats,
dairy, eggs, and other essential items. Th e business
is unusual in that the Reynolds supply the store
exclusively through a combination of what they
grow on their own farm and cooperative agreements
with local growers and producers in the immediate
surrounding area. I recently asked Bridget and Denis
some questions about their experience as beginning
farmers and store owners, and in particular, about
the rewards and occasional struggles they’ve faced
in following through on their commitment to
supporting their local economy.
Tell me a bit about your path toward farming and running a local-foods store.
Denis: We were at a crossroads. We were in our
early 50s and decided to turn a lifelong hobby into
a business. We had lived in the community for 30
years and saw how the economy and community
were struggling. I had worked a career and retired
from that. I could have gone back out and found
external work, but our other option—which we
had talked about for years—was to do something
together. Th e question became: What? We chose to
do this because we were lifelong gardeners and it’s a
strong interest of ours.
Member SpotlightMember SpotlightA Quest for Local Produce
—Rachel Schell-LambertBeginning Farmer Coordinator, NOFA-NY
Bridget: We started
with a bit of ground
around the store, then
we were able to buy and
lease more land as we
needed. Right now we
have a little under 2 acres
in production, but with a
high diversity including
berries and a broad range
of vegetables. Th ere used to
be a farm stand where our
store is, and we brought
in electric, gas, septic, and
village water utilities to
make it into a nice store,
all using our own fi nancial
resources. Since then,
we’ve grown a bit each
year in what we off er and
grow. Initially, I wanted to
carry only certifi ed organic
produce, but Denis wanted
to expand to include other
locally grown goods and
produce since that helps
our local economy. It was a
good decision to do both.
How did those relationships with other producers come about? Was it a natural progression out of existing relationships or did you seek out specifi c products and farmers to work with?
Bridget: Both! I love to grow everything, but
Denis often reminds me that we cannot do it all.
Th at leaves an opening to cooperate with others to
help with supply. Often customers come in and ask
if we have something, and if we don’t have it we take
their information to contact them if we can locate it.
Sometimes the very next day someone comes in with
an excess in their garden of that very thing! When
we were at the NOFA-NY Winter Conference, if we
saw an item [at the trade show] that would be a good
fi t, we established contact there. By the end of the
fi rst year, we had about 50 other vendors (including
backyard growers).
Denis: Because we are open to it, word gets
out, and people come in and off er things for sale.
Sometimes we can’t accept that product. It may not
match what we off er here, or we may have a supply/
Bridget Reynolds shows off delicious organic strawberries sold at the Reynolds’ local-only food store. Photo by Denis Reynolds
Garlic is just one of the crops that Denis Reynolds grows to sell at the Quest Farm Produce store. Photo by Bridget Reynolds
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demand confl ict. But lots of times we can and do
say yes. Recently, a man from our community came
in with an exotic-looking fruit—ground cherries.
We decided we could try to sell them, and now we’re
having fun with that!
Bridget: We have over 100 vendors now, even
though some only sell us 20, 30, or 40 dollars’ worth
of products per year. It really does work to help grow
the community, and it is contagious! New customers
come in and ask where something comes from, and
when they fi nd out how local it is, they are often
inspired to bring us something that they produce,
such as soaps or lavender. We knew two stay-at-
home moms with seven children between them.
Th ey were thinking of starting a baking business,
and we were able to give them a place to sell. Once
a week they deliver local wholesome baked goods
to our store, and they use some of our products to
produce those treats. Someday, I am sure that they
will want their own store, but for now we can help.
Our honey comes from a retired man who started
bringing honey from his beekeeping hobby for us to
sell; now it seems we can’t stock enough of his honey!
Do you purchase your vendors’ products outright and sometimes incur a loss, or are sales based on a consignment with the vendor reclaiming unsold items?
Bridget: Both, but we buy most of our produce
outright in an eff ort to give the local growers
every advantage and encouragement we can. After
several years of doing this, we have a sense of what
will sell, which helps to minimize our risk. We do
incur some loss because of this choice, but we try to
learn from it.
Th ere are some things that we sell on
consignment. We may do this when testing the
market with something new, or if a farmer has
a preference for consignment. If something is
particularly pricey, we may choose to consign to
keep our cash fl ow healthy. Th e fresh baked goods
that come in each week are consignment items. At
the end of a selling period the bakers take home
what is unsold, then calculate our percentage.
How does the community react to your local/seasonal-only philosophy?
Denis: For us, locally grown reaches up to the
Lake Erie shoreline and out to the Finger Lakes—
maybe 75 miles? We buy in a lot of fruit. Th ere’s so
much spectacular fruit being grown nearby! We
have had people come in and ask for those earlier
Pennsylvania peaches, but we want to have our
customers wait for the New York season.
Bridget: We have seen more and more customers
committed to buying local. Many customers come
into our store on their way to the grocery store in
Hornell and make their purchases of whatever they
can, supporting us and our vendors before using
that money at the nonlocal store. We live 5 miles
from a college town, and we’re seeing more young
people excited about the chance to purchase local and
organic produce. It’s an indicator of things to come!
It all seems pretty wonderful. Is this a model that others could think about replicating in their own communities?
Bridget: It’s a challenging business model. We
have no hired help and the store is open 6 days a
week. I also can’t imagine doing this while having
a young family to care for and support—it’s a lot
of hours between a farm and a store! For the right
situation, it’s good work that is energizing and
rewarding.
Denis: Bridget runs the store and I run the farm,
though I wish she’d be able to help me out there
more. Th ere are expenses involved in running the
store—property taxes, utility costs, insurance costs.
Th e fl ip side of that is you have more opportunities
for sales than you might have with a CSA or farmers
market. We have 6 days of sales opportunities
versus a few per week. Th ere is overhead and time
investment. We’re getting more people who come
when we aren’t open, and they tell us they wished we
were open. Th ose are indicators that the customers
are looking for us and there has been growth. In
the future, we hope to make a bigger profi t, but we
were in a position that we could do this. It truly is an
investment but we hope someday it will provide a bit
more equity.
Th is is your chance to pose a question to the organic farming community. What do you want to know from them?
Denis: I know there’s a market for organic food-
grade grains in New York. People ask us for things
we haven’t been able to fi nd, like a wider range of
beans and quinoa and amaranth. So it’s more of a
request to farmers to look into organic food-grade
grains as a crop to grow on their farms. And then
call us when you have a product!
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You can’t walk, drive, or fl y to Farmshed CNY,
but no matter where you are, you can get to it with
the click of a button. Th at’s because this innovative
business takes the form of a Web site and mobile
Web-based app rather than a storefront or offi ce.
Created in 2010 by Neil Brody Miller, Farmshed CNY
is designed to help people living in or passing
through Central New York fi nd sources
of locally produced food.
Satisfying His Need to Know
Originally from Long Island,
Neil decided to declare Central
New York as his home base in
2008. A historian and college
professor mainly working on year-
to-year teaching contracts at the
time, Neil also wanted to defi ne and
develop a concept that could become
a viable business. Coincidentally,
Neil was also in the midst of a personal
consciousness-raising about food and farming
issues, reading Wendell Berry’s writings, Th e
Omnivore’s Dilemma by Michael Pollan, and more.
As a new resident of the Finger Lakes region,
Neil enjoyed exploring his surroundings. An
afi cionado of Riesling wines, he would drive out
to a winery for a tasting. Passing through a small
town, “I might see a sign for a farmers market on
Wednesday, but it was Th ursday,” Neil said. “And I
wouldn’t know which café or restaurant in a town
was the local independent coff ee roaster.” He began
to wish for a central source of information about
farmers markets, restaurants, and other food-
related businesses, events, and activities so that he
could plan his trips to take maximum advantage of
what an area off ered. He knew that would be a lot of
information to compile, yet he wanted it in a form
“that would fi t in my pocket.”
Beyond a Blog
Neil was blogging about his experiences, too, and
he wanted to draw together what other bloggers
were saying about local food and farming in Central
Revitalizing the Local FoodshedRevitalizing the Local FoodshedWeaving a Web of Local Food
—Fern Marshall BradleyNewsletter Editor, NOFA-NY
Mobile app helps people on the move in Central New York connect with local farms, farmers markets, and more
New York. Th e Farmshed Nation blog is still an
important aspect of Neil’s vision of aggregating
information and news about local food and farming.
Others contribute to the Farmshed Nation blog too,
especially Denise and Bernie Szarek of Th ree Goat
Farm in Clinton.
In January 2010, Neil’s vision for moving
beyond blogging came clear: an
iPhone app could be the perfect
vehicle for a pocket-sized guide
to local food and farms. He
began compiling data and hired
programmers to design the app.
By July 2010, Farmshed 1.0 went
live. People began downloading
it from iTunes and using it.
“It worked, but it downloaded
slowly,” Neil said. Neil began to get
feedback on the app, and requests
from Android users and others for
an app that they could use on their
devices.
One of Neil’s motivations in creating
Farmshed CNY was the potential to “change
people’s buying habits. We live in the middle of our
foodshed,” Neil said. “We drive past our neighbors
who are farmers on our way to Costco and Walmart.
We are surrounded by
the people who sell at the
farmers market. But we
don’t know who they are
because we are habituated
to shopping at the
supermarket.”
It’s been challenging
to spread the word
about Farmshed CNY,
but rewarding too. “Th e
farmers who know about
it are generally very
supportive, Neil said. “I’ve
gotten to know a lot of farmers, and I’m trying to get
the consumers to know who they are.”
Occasionally, Neil even gets to talk face-to-
face with a Farmshed User. At the Butternut Valley
Farmshed CNY lists more than 1,400 farms,
farmers markets, CSAs, and locally
owned food-related businesses in Central
New York and the Finger Lakes region.
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www.organicfeeds.com
For more than 60 years, we have beenoffering farmers across the nation feedthatʼs second to none in performance,quality, and consistency. Nature’s BestOrganic Feeds™ has formulated acomplete line of nutritionally basedorganic products with the ideal balanceof vitamins and minerals.
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Alliance Summer Harvest Festival in August, Neil
met someone who has been using the app as a
resource for the past year. Neil noted proudly, “He
said he has integrated it into his life.”
Building the Database
Neil doesn’t know precisely how many hours he’s
poured into Farmshed CNY. But he can say that he
devoted most of his time to compiling data from
the minute the database was initiated in
March 2010 through the release of the
fi rst version of the app four months later.
Farmshed CNY lists more than 1,400
farms, farmers markets, CSAs, and
locally owned food-related businesses in
Central New York and the Finger Lakes
region. And Neil lists 20 to 30 additional
businesses and farms every week.
Overall, data collection is an “unending
process,” Neil said.
Farmshed 2.0 is the newest
incarnation of the app, and Neil is very
excited that it’s a fl exible, Web-based
mobile app. Th at means it’s not limited
CONNECTING TO FARMSHEDCNYWant to try out Farmshed 2.0 for yourself? Or ask Neil
Miller a question about the app or his blog? Here’s how to
make a connection:
Web site: www.farmshedcny.comBlog: www.farmshednation.comFacebook: Farmshed CNY
Twitter: @farmshedcnyE-mail: [email protected]: 315-560-1580
An iPhone app could
be the perfect
vehicle for a pocket-
sized guide to local
food and farms.
to use by people with iPhones. It can be
used with any type of smartphone or
tablet or accessed by a PC. Whatever type
of device you have or size of screen, the
app will conform to the platform and
the screen. Farmshed 2.0 is available
now in a working beta version. “Adding
photographs is a really big project” that
still needs to be completed, Neil said.
What Lies Ahead
One current project is adding all
of NOFA-NY’s member farms to the
directory. Neil will start with farms in
Central New York, but by spring 2012,
all NOFA-NY member farms in New York
who are marketing directly to consumers will be
listed on FarmshedCNY.
Neil also envisions the potential to frame a
research project for a college intern to add to and
update the database. “It’s a great way to teach
research methods,” Neil explained.
So far, one puzzle Neil has yet to solve is how to
make the site generate suffi cient income. Farmshed
CNY is free to producers and users, and Neil doesn’t
want to change that. Th e only revenue stream is
banner advertising, and “a lot of businesses don’t
get the idea of banner advertising,” he said. Also,
Neil says, he has more to learn about how to market
banner advertising eff ectively.
“I want to create relationships, and I want there
to be Farmshed in other areas,” Neil said. He’s
already begun adding listings in the Catskills region
because he has made friends with so many people in
that area.
What else does the future hold? Neil would love
to add an events calendar feature, and possibly
partner with agritourism promoters. He’d also love
to connect with entrepreneurs who want to develop
a Farmshed database for their region of New York
state.
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Erick Smith, the farmer behind Cayuga Pure
Organics, knows that people have a keen interest
in the organic beans and grains he grows. Cayuga
Pure Organics is the source of much of the “locally
grown” beans and grains off ered for sale in the
Greenmarkets, co-ops, and restaurants of New York
City. Th e business also supplies the local Tompkins
County region with these products. And after Erick
joined forces with Th or Oechsner and Greg Mol in
2009 to form Farmer Ground Flour in Trumansburg,
he gained the option to sell customers local, organic
fl ours and meals made from his grains. Consumer
demand rose to a fever pitch. With a willing labor
force very excited about helping to produce, process,
and sell these bean and grain products, and a public
clamoring for the products, the path ahead should
be pretty obvious, no?
Well, no. For his business to grow into a
somewhat-larger medium-sized farm operation,
Erick needs capital. For example, Cayuga Pure
Organics has had plans to purchase equipment to
be able to roll oats. Th is equipment and equipment
for other specialized tasks can be expensive. He may
also need additional and/or larger farm implements,
additional storage facilities and equipment, and
additional employees before sales can expand.
Funding expansion out of current operations would
take much too long to be eff ective. But farm profi t
margins are relatively modest, so Erick’s business
doesn’t generate enough return to qualify for
traditional bank or venture capital capitalization.
Faced with this dilemma, Erick decided to explore
a way to access a diff erent kind of capitalization—
for investment from the community to fund
the expansion of his business, which the same
community was clearly demanding. Erick was ready
for a new trend, Slow Money.
About Slow Money
Slow Money is the brainchild of Woody Tasch,
a socially-responsible investing leader and author.
Inspired by the Slow Food movement, Woody coined
the term “Slow Money” to describe investing in
the local foodshed—with an understanding that
this investment might pay off better in social and
environmental benefi ts, and have a somewhat lower
fi nancial return. His book, Inquiries into the Nature
of Slow Money, inspired others, and like-minded
individuals launched an eff ort aimed at starting a
Slow Money Movement. Th ey adopted a goal—one
million people investing 1 percent of their assets
in local food systems within ten years. Th ey also
adopted principles, and began working with local
and regional Slow Money organizations to establish
investment programs.
Slow Money has moved methodically to build a
robust infrastructure for implementation, although
that infrastructure is still “under construction.”
A growing national network is bringing more
investment into local food systems, and so far,
$9 million in sustainable farm and food investment
has been accomplished. Th e national Slow Money
Alliance used other national organizations as
models, including Slow Food, BALLE (Business
Alliance for Local Living Economies), Social
Ventures Partners, and Transition US. Th ere
is a focus on preparing for energy descent by
re-localizing food systems, and one way of
accomplishing that is investment in sustainable
local food systems.
Slow Money group members seek to invest their
money in businesses that have a triple-bottom-
line benefi t: businesses that make some profi t,
are socially responsible, and also environmentally
Th e Cooperative EconomyTh e Cooperative EconomyRelocalizing Investment in Our Food System —Krys Cail
SLOW MONEY WEB RESOURCES Inquiries into Slow Money: Investing As If Food, Farms and
Fertility Mattered by Woody Tasch:
www.slowmoney.org/book
Slow Money: www.slowmoney.org
Groundswell Center for Local Food and Farming:
www.groundswellcenter.org
Erick Smith of Cayuga Pure Organics © 2011 - Francesco Tonelli
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♦ Albert Lea Seed is a MCIA certified organic processor ♦
ORGANIC and CONVENTIONAL Viking Corn & Soybeans, Small Grains & Alfalfa
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Contact us for a free catalog! 800-352-5247 ♦
Organic Viking Test Plot - Wells, MN 2011
appropriate. For people who understand the
inevitability of energy decline, that may well mean
that they want their money invested in shortening
the supply chains for essentials, like foodstuff s, and
avoiding chemical inputs made from fossil fuels.
Connecting with Slow Money
Farmer Ground Flour has a modern mill that
can make up to 15,000 pounds of fl our a month,
grinding wheat, spelt, corn, rye, and other grains
that Erick, Th or, and Greg grow. Th e three farmers
have already made connections with local investors
to gain some access to expansion capital, and they
hope to do more of this in future. Th e availability
of their product has already spurred other business
start-ups and more local investment opportunities.
For instance, Wide Awake Bakery, also in
Trumansburg, operates a bread CSA using Farmer
Ground Flour as an input.
Cayuga Pure Organics applied to the NYC Slow
Money Group’s fi rst Entrepreneurs Showcase to
pitch the idea of investing in an expansion of the
business. It was one of only ten businesses that were
featured in the fi rst Showcase, which presented
Erick with entrée to an opportunity to access Slow
Money investment for his business expansion.
Next Steps
Erick found the Showcase very educational—
but one thing he learned was that he has not yet put
in place some necessary elements required before
investors will commit to providing fi nancing for
his business. Th e conversation continues: Erick
Facilitating Land Acquisition for Farming
If there is one practical suggestion for an easier transition
in the face of energy decline, it is that more people learn to
grow food. However, when newly trained would-be farmers
emerge from training, they require land to farm. If an
intermediary fi nancial capital stream were available, the
graduates of farmer-training programs would be ideally
suited to match with a group of local investors.
At Groundswell Center for Local Food and Farming,
discussions on how to meet the fi nancial needs of
beginning farmers seeking land are already underway. Th e
Groundswell program, based at EcoVillage at Ithaca, uses
both classroom teaching and on-farm training to teach
students to farm. Groundswell Director Joanna Greene
has been participating in Slow Money planning talks, and
Groundswell is also developing a farm incubator program on
the EcoVillage grounds and a business planning component
in collaboration with the Alternatives Federal Credit Union’s
Business CENTS (Community Enterprise Network and
Training Services) program.
recently went to hear Woody Tasch speak at Stone
Barns in the Hudson Valley. While there, Erick also
made another two-minute presentation to potential
investors about his capital needs.
As the investors learn more about what our
farms need, and our farms learn more about what
investors need, we will be able to build workable
fi nancial structures that allow us to support one
another. And, as Woody Tasch himself said at
the Slow Money National Gathering in October,
all eaters are investors in our food system. Th e
conversation about how to put our money where
our mouths are needs many voices and the work
needs many hands. While the shape of this
emerging movement is not yet completely clear, the
motivations of farmers, food processors, short-haul
food transporters, and restaurant chefs are clearly
aligned with those of investors with an interest in
facilitating a more localized farm and food sector.
Krys Cail lives, gardens, preserves foods and writes in Ulysses, near Ithaca. She works as a consultant on business planning, community development, and food systems planning.
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Organic Fertilizers
Composted Poultry Manure 5-3-2
Composted Poultry Manure Fertilizer 5-4-3
Pelleted and Crumbled Bagged or Bulk - will work through fertilizer hopper
Kreher Enterprises, LLC PO Box 410
Clarence, NY 14031 (716) 759-6802
The National Organic Program (NOP) has
published a Proposed Rule that will govern the
residue testing that organic certifi ers must perform.
(Periodic Residue Testing Proposed Rule AMS–NOP–
10–0102; NOP–10–10).
Th is new Rule requires certifi ers to perform
mandatory residue testing on 5 percent of the farms
and businesses that they certify. While appropriate
testing is necessary to prevent fraud and uphold
organic integrity, the NOP Rule as written fails to
address many complex issues and places an undue
burden on smaller certifi cation programs like the
NOFA-NY Certifi ed Organic LLC.
Organic Farming PolicyOrganic Farming Policy
At the Winter Conference in January, NOFA-NY will vote on a resolution in regard to a proposed new rule on residue testing for certifi ed organic operations.
—Elizabeth HendersonWhy NOP Must Change Proposed Ruleon Periodic Residue Testing
Multiple Problems
Let’s look at the problems with this Rule.
Product- vs. process-based standard. First of
all, the NOP is a “process-based” set of standards
that defi ne methods of production. A mandatory
product residue testing program as outlined in
this rule comes perilously close to redefi ning
organic as a product claim.
Purpose of testing unclear. Th e Periodic Testing
Rule does not make the purpose of the testing
clear. Testing protocols would vary depending
on whether the main goal is to avoid fraud or to
evaluate contamination, whether intentional or
inadvertent. While the Organic Foods Production
Act (OFPA) specifi es “unavoidable residual
environmental contamination,” as the base
level above which a sample would be considered
“contaminated,” there can really be no separation
between this and other types of contamination
until testing is done to verify the existence and
nature of the contamination.
What to test for? While a list of 188 pesticides to
test for is available in a guidance document, it is
unclear what other environmental contaminants
might be tested for. Th e list does not include
synthetic nitrogen fertilizers or antibiotics,
nor glyphosate and other herbicides. Will this
testing include GMOs? If GMO contamination
is detected, what will be the consequences? Th e
organic community is deeply divided on whether
there should be GMO thresholds (the maximum
percentage of GMO contamination allowed).
Determining farmer responsibility. Th is rule
does not address whether a farmer will be held
responsible for contamination beyond his/her
control. A sensitive issue like this should be
reviewed in an open public process through the
National Organic Standards Board (NOSB), which
can solicit broad-based stakeholder comments in
developing a testing plan.
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Originating from the wrong source. Th e
NOP has not consulted with producers from
diff erent-sized operations whose production
practices, record-keeping, and bottom line will
be directly aff ected, or from consumers and
the environmental community. Th e Senate
report language, issued when the OFPA was
passed, gave the role of advising the Secretary of
Agriculture on residue testing to the NOSB. Th e
NOP should withdraw this Rule and turn the job
over to the NOSB.
Cost Burden For Small Certifi ers
By requiring that 5 percent of all operations be
tested, the costs related to this rule are not scale
neutral. Th e cost of a lab test for a specifi ed chemical
is much lower than a “fi shing expedition” for any
contaminant that might be present. Data from the
Accredited Certifi cation Agencies (ACA) shows that
the NOP estimate of this testing regime refl ecting
1 percent of an ACA’s operating budget is accurate
only for the larger certifi ers, but can range up to
11 percent for the smallest of certifi ers. Given
economies of scale, the smaller certifi ers will have
to pay more for tests, and as a consequence be forced
to increase their certifi cation fees. Th e NOP could
reduce the costs by contracting with laboratories
for volume discounts on testing. Since OFPA does
not specify that certifi ers alone must pay for all
residue testing, the NOP could share the fees as an
enforcement expense.
More product from small operations will be
tested under the Rule’s sampling regime, leading to
a disproportionately adverse aff ect on small to mid-
sized operations. Contamination on large operations
will be less likely to be uncovered.
Th e NOP needs to do more detailed economic
analyses to address this serious cost issue as well as
the proposal’s scale bias.
Unintended Consequences
Related to the costs of testing is the consequence
of such a mandated program on the other testing
done by ACAs. Th e preamble to the Rule in the
Federal Register is confusing, referring several times
to the 5 percent requirement as “the entire random
sample,” yet the word “random” is not used at all in
the proposed Rule language.
If the Rule does indeed require that the entire
5 percent be random sampling, then it is possible
that, given the extraordinary costs associated with
testing, certifi ers may not be able to do as much (or
any) of their “investigative” testing that is based on
risk assessment, but is not compliance testing (that
required specifi cally by a complaint or other directed
reason). Th is could result in less actual detection of
contamination, since risk-based assessments have
more of a chance of fi nding contamination than
random testing.
In their comments, the ACA presented this
sensible conclusion on the kinds of testing needed:
“We believe that a more eff ective picture
of the possible residues in organic
production can be obtained through
random and risk-based testing,
compliance testing, testing for genetic
contamination and testing of plant
tissue, soil, compost, inputs, water and
feed. A requirement to test only fi nished
goods will limit the ACA’s ability
(both fi nancially and operationally) to
continue risk-based testing.”
Elizabeth Henderson is a long-term member of the Board of Directors of NOFA-NY and also serves on the NOFA-NY Policy Committ ee.
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[email protected] www.barefootpermaculture.com
Is there any downside to becoming more self-reliant?
Permaculture is a system of ecological design that shows us how we can meet human needs while regenerating the natural environment.
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What happens when you
put a group of young farmers,
a cardboard pig, and a wooden
cutout of a cow on a remodeled
school bus? Th e road trip of
a lifetime! In October, the
Generation Organic 2011 “Who’s
Your Farmer?” Tour organized
by Organic Valley traveled to
colleges, farms, farmers markets,
and grocers in Montana, Oregon,
Washington, and California.
Coming from a third generation,
100-head herd in the Southern
Tier of New York, I was excited
to experience how the West
embraces organic farming.
One of the main messages of
the Generation Organic Tour was
“know your food.” While on tour
we got out to meet people—a
lot of people!—so they could
make a connection with farmers
who grow their food. At various
stops we witnessed surprised
expressions on people’s faces
when they learned we were
real, live farmers—not just people talking about
farming.
In Missoula, Montana, at the Good Food Store,
I was impressed with knowledgeable parents and
kids who answered some tough questions on the
“Wheel of Farming.” Modeled after the classic game
show, our Wheel of Farming game was a fun way to
introduce people to organic farming and encourage
them to start thinking about how their food is
produced. Th ese families had a basic understanding
of the meaning of organic, and they knew a lot about
animals and farming, too.
In Bozeman, Montana, at the Community Food
Co-op, it was the kids who knew their stuff and the
parents who had some homework to do. Th en, it
was our turn. We Gen-O farmers were stumped by
one particular question: “How many minutes does
it take a pig to run a mile?” Even James Frantzen,
a fellow Gen-O farmer from a hog farm in Iowa,
and I had to do some research. In fact, it takes
seven minutes for a pig to run a mile. Much like the
tour itself, the game became an enjoyable learning
experience for all.
Overall, it was a powerful experience to be on
tour with Generation Organic and see people take an
interest in my family’s farm. I am reminded of just
how signifi cant our job as farmers truly is.
Hannah Kuhlman grew up with her dad, mom, grandfather, and grandmother teaching her the ways of farming at MK Dairy Farm in Owego. Currently she helps her parents with publicity and events on the farm, and serves as the farm’s local media spokesperson alongside her father.
Hannah Kuhlman and two local children play “Wheel of Farming” at the Community Food Co-op in Bozeman, Montana during the Generation Organic “Who’s Your Farmer?” Tour. Photo courtesy of Organic Valley
On the Road with Generation Organic —Hannah Kuhlman
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Call or write for complete price list
(518) 885-2524The Natural Lawn Co.
538 Middle Line Rd • Ballston Spa, NY 12020
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School Garden Grant Program
Part of the NOFA-NY Strategic Plan is to help
achieve an organic garden at every school in
New York. Th e School Garden Grant Program, a
collaboration between Whole Kids Foundation,
Whole Foods Market, and FoodCorps, can
help our New York Schools take a step in that
direction! Whole Kids Foundation is able to
provide grants of $2,000 to support school
garden projects. To be eligible for a garden
grant, applicants must be a 501(c)(3) nonprofi t
organization or nonprofi t K–12 school that is
developing or currently maintaining a school
garden project that will help children engage
with fresh fruits and vegetables. Garden projects
may be at any stage of development, planning,
construction or operation. School garden
grant applications will be accepted through
December 31, 2011. To learn more about the
application process and apply for a school garden
grant, go to www.wholekidsfoundation.org/
gardengrants.php.
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Box 361, 119 Hamilton PlacePenn Yan, NY 14527315-531-1038
Certified Organic Feed, Seed & Livestock ProductsFrom Northeast organic farmers for Northeast organic farmers
www.lakevieworganicgrain.com
New Farm Member
New Business MembersAbel & Schafer, Inc.20 Alexander CtRonkonkoma, NY 11779-6541(631) 737-2220www.kompletusa.com
A wide variety of high-quality breads, cakes, and muffi ns mixes and bases, as well as a full line of sours, dough conditioners and concentrated additives and fl avors. Th e company also provides private label blending and custom formulation. Certifi ed organic by NOFA-NY Certifi ed Organic LLC.
American Organic Seed304 Anson StPO Box 385Warren, IL 61087-0385(866) 471-9465www.american-organic.com
Full line of certifi ed organic and non-GMO farm seeds; alfalfa, brassicas, barley, clover, corn, cover crops, grass, oats, peas and mixes, radish, rye, spelt, turnips, vetch, and wheat. Also forage and seed inoculants, root growth promoters for corn and cereals, and growth promoters for brassicas, radish, and turnips.
5 lbs of Dirt FarmMontgomery, NY
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www.communitybank.com
Does your bank have what it takes to help your farm grow?
Your agricultural business needs a local bank, making prompt, informed decisions. Call 315-781-8572 today!
A. Fay Benson
Aaron Sender
Aggie Lunzman
Albert Fiato
Alex White
Allison Hyman
Amelia Noel LoDolce
Amy Lynn Herman
Andrea Grom
Anna K. Hodson
Anne Snyder
Aura Morris
Barbara Brody
Barry Gordon
Basil Tangredi, DVM
Benneth Phelps
Betty Lipka
Bill Reuther
Bonnie Gale
Brenda L. Young
Brian Hirsh
Brittany Hastings
Bruce Roburg
Carla Padvoiskis
Carolyn McQuade
Cathie Wright
Charlene Pilipshen
Charles Mohler
Charles Tourtual
Chaya Lipkind
Chris Charles
Christina Lukacz
Christine Benard
Christopher L. Wood
Cynthia Cocokey
Daniel J. Fuller
Dave Boyle
David Th orp
Deanna N. Fox
Debbie White
Debbie Wickham
Denise Scheinberg
Dianna Goodwin
Donald Hooper
Doug Leonard
Ellen Kamhi
Emily Anne Specker
Eric Hess
Ethel Barone
Fred Wartz
George Frederick
George W. Edwards
Gil Gillespie
Ginger E. Waldron
Graham Mallory
Gregory Altman
Hannah Kate Bernhardt
Heather Cusack
Heather Foti
Howard Winston Sautter
Jaime Bustillo
James Kinsey
Jane Schachat
Jeanne Totman
Jeff rey Harrison
Jennifer Joan Schmehl
Jeremy McMillen
Jerome Weinberger
Jill Buckley
Jill Toby
Jim Chapman
Jim Wrobel
Joan Chappelle
Joanne Crosman
John Breitbart
John Glovack
John McGillen
Jonathan Blumberg
Jordan Schell-Lambert
Joshua Passe
Joshua Watkins
Julianna Ann Razryadov
Justina Hierta
Kathleen Draper
Kathryn M. Davis
Kathy Hart
Kelly Holzworth
Kevin Th omas
Cannon, Jr.
Kit Fallon
Kyle Louis Freeman
Lara Lomac
Laura McClure
Laurie deCiutiis
Leanna DeNeale
Leith MacKenzie
Lelsa Stover
Lida Merrill
Linda Lazore
Lindsay Nicole
Donnellon
Lois Porlier
Malla Barker
Margaret Ball
Marguerite Ferro-Cotten
Marian V Prezyna
Marion Stein
Mark Warford
Martine Peters
Mia Brezin
Michael Horst-Kotter
Michael Putney
Micheline Contiguglia
Mike Cannizzaro
Millton Arthur Lain
Monique Hartl
Nancy DiGenova
Dr. Nancy Eos, MD
Natalie Galens Santy
Nena Johnson
Nicholas Siciliano
Nicole Zehr
Norb Warnes
Oda Peace
Olaronke Akinmowo
Olga K Anderson
Oskar Schmidt
Pat Brosnan
Paul Rosenberg
Peg Cook
Phyllis Budell
Dr. Richard Feldman
Richard Green
Russell Barber
Sam Tischler
Sandra Collins
Sarah Corinne James
Sarah P. Wimer
Shawn Barrett
Stephanie Low
Susan Salem
Sylvia Bloom
Dr. Tatiana Stanton
Tina Lechowicz
Todd Totman
Wayne Lemcke
William L. McMannis
Xanthe Matychak
Yisroel Messik
Zena Nason
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On October 24, farmers, chefs, and local food
advocates met at Lake George’s farm-to-table
superstar, Th e Farmhouse Restaurant, to discuss
how to connect our greatest assets—food and
hospitality—in this region of New York state.
Washington, Saratoga, and Warren county farmers
provide food through their CSAs and farmers
market stands for thousands of New Yorkers, many
of whom live in New York City.
Th is informal meeting, organized by Adirondack
Harvest and the Farmhouse, was the perfect initial
meeting of key players in the area. Among those
attending were Laura McDermott, representing the
Capital District Vegetable and Small Fruit Program;
Cara Fraver of Quincy Farm in Easton; Charles
Gathering of Farmers and Chefs —Jenn Baumstein
A caulif lower fritatta with arugula and Nettle Meadow Farm chevre, along with grilled broccoli, are part of the elegant fare prepared by Farmhouse Restaurant chef Kevin Loudon for the Gathering of Farmers and Chefs in October. Photo by Jenn Baumstein
Jones, Chef and Culinary Arts Department Chair
at the Southern Adirondack Educational Center
(BOCES); and Jim DeWaard from the American
Culinary Federation. We posed hard questions to
one another: What are barriers for getting local
food? How can we set a time and place to distribute
food that is mutually convenient for both farmers
and chefs? A discussion I found particularly
interesting was where a business should draw the
line in its local food distribution eff orts. If a farm’s
business model is mostly a CSA, does it make sense
for this farm to send food to local restaurants? Is the
publicity worth it? Where does the education aspect
pay off ? In an area with such a strong agricultural
stronghold, we want to fi nd the best ways to share
our strengths with our neighbors. Th e meeting was a
great way to initiate a very important conversation,
and we look forward to seeing the relationships that
grow from here.
Jenn Baumstein is NOFA-NY’s Capital Region outreach representative. When not working for NOFA, she helps manage Lant Hill Farm in Argyle, a Farm to Table Bed and Breakfast (a NOFA-NY member organization, of course.)
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Harvesting HealthHarvesting HealthCarrie Bither
18 Old Queechy Rd.Canaan, NY 12029
www.shaklee.net/rootsandfruits
a division of BCD Wellness Center
We market products for people who want to avoid the risks of toxins in their household cleaning and personal care products. If you want to “walk the talk” by doing what you can for a
sustainable environment these products are for you.
ROOTS AND FRUITS
OpportunitiesAs you browse the listings below, you may wonder why no farm apprenticeships or internships are listed. All
farms off ering on-farm work and learning opportunities have been asked to post their listing in our online Farm
Apprenticeship Directory. Th e unique limited-access directory allows a host farm to fully elaborate about all they
off er through their apprenticeship(s) or internship(s)!
NOFA-NY needs more farms to list excellent opportunities as the demand from future apprentices far exceeds the
number of positions available on farms. Once you sign up as a host farmer, you can access the ever-growing list of
over 125 aspiring farmers eager to work and contribute on your farm. Since you are already off ering or considering
off ering this opportunity, why not be a part of the directory and recruit from a target audience in a direct and
effi cient way? Head to www.nofany.org/bfam/apprenticeshipmain to get started today! Questions? Call Rachel at
(585) 271-1979 ext. 511 or e-mail [email protected].
EquipmentVERMICOMPOST/COMPOST TEA
EQUIPMENT, PORTABLE GENER-
ATOR FOR SALE: 1) Kazarie/WW-
Jet Worm Harvester model #2410.
Asking $650. 2) Bob-o-lator com-
post tea/compost extract equip-
ment. $400. 3) Guardian Ultrasource
12500 watt generator. $1700/BO.
Contact [email protected].
ALLIS CHALMERS G – ELECTRIC
FOR SALE: $5,750. Quick charger
worth $350, single row cultivator
and misc. parts. Price is fi rm. Will-
ing to partial trade for small trac-
tor or implements. 315-289-2709 or
TRACTOR FOR SALE: Antique
Farmall Super C (c 1950)with wide
and narrow front ends; 2-bottom
plow, back blade and side mow-
er. Quick-Hitch. Has been garaged
for the past 11 years. 12-volt elec-
trical system. $2900 or B/O. Con-
tact [email protected] or call
315-771-0828.
45-INCH BCS SICKLE-BAR AT-
TACHMENT FOR SALE: Used
45-inch single-action sickle-bar at-
tachment, grease-type gearbox. At-
taches to BCS two-wheeled tractors
6.5 horsepower and above. Go to
www.earthtoolsbcs.com for more
information. $400, cash only. Call
(607) 772-8006.
BCS 732 “PROFESSIONAL” TWO-
WHEELED TRACTOR WITH
SNOW THROWER: About 20hrs
on unit. 10hp Honda gas engine
with recoil start. Includes 28-inch
snowthrower. Can run many imple-
ments: tillers, mowers, brushcutters,
woodsplitters, chippers, generators,
transport carts, and more. Email
questions: bluebirdacresfarm@ya-
hoo.com.
RAINFLO MULCH LAYER: For sale
like-new Rainfl o mulch layer mod-
el 345. Works great but it is no lon-
ger needed by our farm. $1600, call
585-739-7888 or email four_wheel_
Job OpportunitiesFARM MANAGER FOR GRAVI-
TY HILL FARM: Farm in Titusville,
NJ, is seeking a motivated individu-
al with minimum 2 years experience
in organic vegetable production/mar-
keting. Visit www.gravityhillfarm.
com.
FARMER / FARM MANAGER: Grow-
ing Heart Farm seeks a farmer to
run our vegetable operation includ-
ing a 50-member CSA. We are locat-
ed in Wingdale, NY. See our Web site
www.growingheartfarm.com to learn
more.
LEAD GROWER - PENFIELD, NY:
Duties involve developing/imple-
menting a production plan, linking
planting schedules with project-
ed sales, maintain farm produc-
tion records, inventory of tools and
seeds,and oversee harvesting, pack-
ing and delivering of products for
customers and farm markets. Vis-
it www.foodlinkny.org for more
information.
ORGANIC PHC/LAWN TECHNI-
CIAN NEEDED: A mid-sized tree,
shrub, and lawn care fi rm serving the
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Opportunitiestri-state area is actively seeking an
organic plant health and lawn care
technician. For a full job description,
or to view other open positions, vis-
it our employment page at www.alm-
stead.com.
Property and LivestockFARM FOR SALE: 122-acre farm 12
miles from Syracuse. Certifi able or-
ganic. Has produced hay, corn, small
grains, dairy, pastured beef, eggs.
Good south-facing loam soil. Email
inquires to [email protected].
CERTIFIED ORGANIC GOAT KIDS
FOR SALE: 4 bucklings, 1 doeling,
meat/dairy crosses. Healthy & hardy.
Great for starter herd, pets, to mow
the lawn, or to eat. OTM’s available.
Bucklings $100.00 ea., born April,
doeling $150.00, born January. or-
CERTIFIED ORGANIC PAS-
TURED PORK & PIGLETS FOR
SALE:Tamworth/Yorkshire mix,
born & raised outside. Piglets avail-
able, $100.00 each. $3.00/lb live
weigh. $50.00 deposit for 1/2 pig,
$100.00 deposit for whole, progress
payments as the pigs grow. 315-482-
3663, [email protected]
WantedSCOTTISH HIGHLANDER CATTLE
TO ORGANICALLY GRASS FEED:
Desire to purchase 4 Scottish High-
lander, 2 bulls, 2 cows, with reddish
coats to breed and raise on organi-
cally grown grasses on 147 acre farm
located near Lake Ontario and the
Saint Lawrence river. Willing to pay
$400–500 a head. Please e-mail pic-
tures, pricing to: terencefalzano@ya-
hoo.com or call 518-207-1060.
JERSEY COWS: Want to buy 3 or 4
healthy jersey cows/ heifers, need not
be organic. Just good healthy stock.
Call 585-813-1375
FARMERS/SUCCESSOR HOME-
STEADERS WANTED: Farmers/
successor homesteaders sought to
transition 24-acre homestead near
Ithaca to next generation of land
stewards. Living, food preserving,
greenhouse, working space, available.
Please write: goals, experience train-
ing: [email protected] subject line:
“response to NOFA ad.”
SEEKING FARM LAND FOR LEASE
IN SCHENECTADY COUNTY: I am
looking for 1 acre of farm land to
lease in Schenectady County. I would
also be interested in a large gar-
den area if that was only option, like
60x60’. [email protected].
ORGANIC RYE WANTED: Looking
for up to 25 tons of new crop organ-
ic rye. Must be NY grown and organ-
ic certifi ed. Cayuga Pure Organics
607-793-0085.
Explorethe�����NYFarmApprenticeshipand
��������FarmerMentorshipPrograms!�
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• Aspiringfarmers�indqualityon�farmapprenticeships�
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opportunitiestoeagerandmotivatedaspiringfarmers�
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receivethebene�itoftheirknowledgeandexperience�
• Experiencedfarmersbeginaone����onementoring
relationshipwithajust�startingfarmer�
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transferredtothenextcropofNewYorkfarmers�
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The Watershed Agricultural Council (WAC) develops and implements comprehensive water quality protection plans on farms located in the New York City Watershed. Who is eligible to participate? Farms, and forest lands of 10+ acres, located within the Croton and Catskill/ Delaware Watersheds are eligible. Please contact us to verify whether your property is located within the Watershed. By participating you will have the opportunity to … Be eligible for financial assistance for the implementation of conservation practices, improve drainage and filtration of water runoff on your property, enhance waste management practices through dumpster and compost containment, benefit from our pasture management recommendations, and receive assistance developing a forest management plan.
For more information, please contact: Watershed Agricultural Council 33195 State Hwy. 10 Walton, NY 13856 607.865.7790 www.nycwatershed.org The Watershed Agricultural Council is funded by the New York City Department of Environmental Protection, U.S. Department of Agriculture, U.S. Forest Service, and other public and private sources. The WAC is an equal opportunity employer and provider. Farm-specific evaluation information is confidential and will not be shared for any purpose without landowner permission.
Photos © Vickers & Beechler (top) and Drew Harty Photography (bottom).
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COLOR AD
Northeast Organic Farming Association of New York, Inc.249 Highland Avenue • Rochester • New York 14620-3025
www.nofany.org
NON-PROFIT ORG. U.S. POSTAGE
PAID PERMIT NO. 1396
Rochester, NY
