Passages
Sustainable Food and Farming Systems
Serving the Community of Sustainable Farmers, Consumers and Businesses Throughout Pennsylvania and Beyond
Number 65
Recently Bon Appetit Management Company joined forces with Lengel Brothers Farm to fund the con-
struction of three high tunnels on the farm to supply fresh product to Grove City College in Mercer, PA.
Lengel Brothers Farm Joins Forces
with Bon Appetit Management
By Michele Gauger
Lengel Brothers Farm and Market dates
back to 1940 when Steve and Rose Lengel
moved from Parkman, Ohio to Mercer,
Pennsylvania. During that time, the opera-
tion was primarily a Holstein dairy with the
production of crops for animal feed.
Over the years, the family has purchased
adjoining farmland (650 acres) and rented
about 350 additional acres. In 1999 the
Lengel Brothers Farm began vegetable pro-
duction and by 2005 the farm began sup-
plying produce to Grove City College as well
as several local restaurants and grocery
stores, in addition to an on-farm market.
Lengel Brothers Farm is currently owned
and operated by David, Elliott and Gary
March/April 2007
Lengel. David and Gary manage the dairy
operation, while Elliott manages the crops
and machinery maintenance.
Over the past few years, Elliott has
formed a relationship with Bon Appetit
Management Company, which provides
food services for Grove City College. The
Lengel family has strong connections to the
college, as many of their family members are
alumni. The relationship between Lengel
and Bon Appetit spawned from a series of
events beginning in 2005, when Lengel met
the executive chef.
Bon Appetit Management Company was
the first major contract food service provider
to address the issues related to where our
continued page 16
Newsletter of the
Pennsylvania
Association
for Sustainable
Agriculture
PASA Membership Elects
New Team of Directors
This is a year of transition for
PASA’s Board of Directors, as we are
filling vacancies left by two current
directors who have reached term lim-
its (board president Kim Miller and
board secretary Lyn Garling) and
those deciding to depart the board;
Chris Fullerton, board treasurer, and
George DeVault.
Winners of the recent election
include John Jamison (incumbent),
Jeff Mattocks, Patti Olenick, Rita
Resick and Louise Schorn Smith. We
are happy to provide a biography of
each of these directors so you can get
to know each of them better.
The resignation of previous board
member, David Johnson, in January
also created a partial term vacancy.
Filling this vacancy was at the discre-
tion of the board, which elected Jim
Travis to serve out the remainder of
Johnson’s term. A biography of Jim is
included as well.
In addition, the election of the new
board of directors officers took place
at the March 23 board meeting in
Centre Hall, Pennsylvania (after this
issue went to press). We will announce
the new officers of the board of direc-
tors in the May/June issue of Passages,
but anyone wishing to know those
results immediately may contact
PASA headquarters at 814-349-9856.
Anyone interested in running for
the PASA board in the future may also
contact Brian Moyer, 610-944-9349.
n John Jamison
Westmoreland County (incumbent)
John Jamison has been a PASA
member since the organization was
founded in 1992 and has served on
continued page 3
2 March/April 2007
Pennsylvania Association
for Sustainable Agriculture
1 Lengel Brothers Farm
114 West Main Street
Joins Forces with
P.O. Box 419 Bon Appetit Management
Millheim PA 16854 New Board of Directors
Phone: (814) 349-9856 • Fax: (814) 349-9840
Website: www.pasafarming.org 4 Fundraising Update
Charity Auction
Passages STAFF & OFFICE
Staff Editor: Michele Gauger
5 Conference Food & Auction
Layout: C Factor
6 Director’s Corner
Advertising Sales: Michele Gauger,
Charity auction, page 4
PASA office, michele@pasafarming.org 7 President’s Corner

BOARD OF DIRECTORS 8 Regional Marketing Honey Brook Organic Farm, page 12

Mary Barbercheck, Centre County
David Bingaman, Dauphin County
Jennifer Halpin, Cumberland County
Mena Hautau, Berks County
John Hopkins, Columbia County
John Jamison, Westmoreland County
Don Kretschmann, Beaver County
Jeff Mattocks, Dauphin County
Brian Moyer, Berks County
Patti Olenick, Dauphin County
Rita Resick, Somerset County
Anthony Rodale, Berks County
Kim Seeley, Bradford County
Louise Schorn Smith, Chester County
Jim Travis, Adams County
PASA STAFF
Headquarters
Brian Snyder
Executive Director
brian@pasafarming.org
Lauren Smith
Director of Development
& Membership Programs
lauren@pasafarming.org
Heather House
Director of Educational Outreach
heather@pasafarming.org
Michele Gauger
Membership & Research Assistant
michele@pasafarming.org
Brandi Marks
Office Coordinator/Bookkeeper
brandi@pasafarming.org
Western Regional Office
Phone: 412-697-0411
David Eson
Director of Western Programs
david@pasafarming.org
Julie Speicher
Marketing Manager
julie@pasafarming.org
Sarah Young
Program Assistant
sarah@pasafarming.org
9 Consumer News
10 Educational Outreach
12 Farmer Profile:
Honey Brook Organic Farm
14 Membership Update
15 Business Member Profile:
Solair Energy, Inc.
16 Opinion
18 Editor’s Corner: The Grapevine
20 Classified Ads
22 Calendar
Passages March/April 2007 Contributors
Contributing writers and photographers: J. Lynne Brown, Pam Denlinger, Sherry Dudas, Michele Gauger, Jennifer
Halpin, Mena Hautau, Heather House, Jim Kinsel, Don Kretschmann, Elliott Lengel, Pat Little, Kim Miller, Gayle Mor-
row, Lynn Prior, Lauren Smith, Brian Snyder, Matt Steiman, Mike Wahler.
PASA’s Mission is… PASA in the News
Promoting profitable farms which produce Have you seen articles about PASA in your local news-
healthy food for all people while respecting the papers or other media? PASA is active across the state,
natural environment. and we’d love to know what coverage we are getting
PASA is an organization as diverse as the Pennsylvania in your area. Please clip any articles you see on PASA
landscape. We are seasoned farmers who know that and mail them to our Millheim headquarters to the
sustainability is not only a concept, but a way of life. attention of Office Coordinator Brandi Marks.
We are new farmers looking for the fulfillment of land
stewardship. We are students and other consumers, Do you have a great
anxious to understand our food systems and the
article idea for Passages?
choices that must be made. We are families and chil-
Want to share a farming practice with members? We’d
dren, who hold the future of farming in our hands.This
love to hear from you. Please contact the newsletter
is an organization that is growing in its voice on behalf
staff at newsletter@pasafarming.org.
of farmers in Pennsylvania and beyond. Our mission is
achieved, one voice, one farm, one strengthened com- Deadline for May/June 2007 Issue:
munity at a time. April 20 2007

PASA is an Equal Opportunity Service Provider and Employer. Some grant funding comes from the USDA and com-
plaints of discrimination should be sent to: USDA Office of Civil Rights, Washington, DC 20250-9410.
Passages is printed on recycled, chlorine-free paper

2
3
New Board of Directors
continued from page 1
the board of directors since 2001. He and
wife Sukey Jamison manage their flock of
sheep on a picturesque 210-acre farm in
Latrobe, Pennsylvania.
The Jamisons started out 27 years ago
with essentially no animal husbandry
expertise, but today raise and slaughter
several thousand natural, grassfed lambs
each year. Their end product is destined
for great cooks at home and some of the
finest chefs and restaurants in the world.
They have researched and developed
methods for processing grassfed lamb
that remains tender and flavorful. They
have also developed recipes for processing
of their lamb into pre-prepared, value-
added products. Their mission has been
to provide the best lamb in America to
chefs either at home or at work.
n Jeff Mattocks
Dauphin County
Since 1996 Jeff has been actively
involved with the feeding and manage-
ment of organic and natural farm ani-
mals. He has been learning and sharing
methods of natural health care, disease
prevention and treatment since starting
with animal nutrition, as they are cer-
tainly interconnected.
Jeff has been employed by the Fertrell
Company since 1996 working with
animal nutrition and soil fertility, func-
tioning as an officer, providing an under-
standing of goals, budgets, accounting,
marketing and product manufacturing.
Jeff has been a PASA member since
1998 and a Lifetime member since 2003.
In the past 8 years of membership he has
given three presentations at the Farming
for the Future conferences as well as one
for a PASA field day in 2003 regarding
swine nutrition.
n Louise Schorn Smith
Chester County
Louise Schorn Smith has been
involved in the farming community in
various ways for the past ten years and
has a keen interest in the future of farm-
ing. Because of her interest in educating
people in her community about local
food systems, Louise co-founded the
Maysie’s Farm CSA in Chester County in
1997, was instrumental in creating
Maysie’s Farm Conservation Center (an
educational nonprofit organization based
on a working farm) in 1999 and created
the Sustainable Agriculture Internship
Training Alliance of Southeastern PA.
She also launched the Eagleview Farmers’
Market (a seasonal, producers-only farm-
ers market in her community) and serves
as the volunteer Market Manager. Louise
has spent many hours volunteering in the
garden at Maysie’s Farm.
Louise spends her professional time as
the President of Countryside Consulting,
Inc., a small consulting firm that provides
financial consulting and fundraising serv-
ices to nonprofit organizations and busi-
nesses in the Philadelphia area.
n Patti Olenick
Dauphin County
A native of Harrisburg, Patti graduat-
ed from Delaware Valley College with a
BS in agronomy and currently works for
the PA Department of Environmental
Protection as the Organics Recycling
Coordinator, a role instrumental in pro-
moting composting both on the farm and
in local communities. She is involved in a
new program assisting communities in
cleaning up illegal dumps and spearhead-
ing beautification efforts.
Patti is also the statewide coordinator
for the Backyard Compost Program, in
partnership with Penn State Extension,
and has done numerous compost presen-
tations, including three at PASA confer-
ences. She is an instructor and course
developer for the Professional Recyclers
of PA Educational Committee, and is
also a Senior Certified Recycling Profes-
sional and has co-authored the book,
“Basic Composting.”
n Rita Resick
Somerset County
Rita Resick’s family has been in farm-
ing since 1988 when they bought a Som-
erset County farm that grew potatoes for
the Snyder’s of Berlin company. Rita and
her husband Rick Stafford operate the
farm along with her sister and brother in-
law. Together they realized that if their
farm was going to be viable, chip pota-
toes were not the key product, as pricing
was driven by Midwestern farms ten to
twenty times their size. So they converted
from chip potatoes to table potatoes and
3
added green beans and sweet onions, all
products with more favorable pricing in
the fresh vegetable market. They also
branded their new products — Somerset
Spuds, Somerset Snaps, and Somerset
Sweets — and began working with gro-
cery and wholesale markets. Their prod-
ucts have a better price structure, and
they believe they hold the potential for
their farm’s long-term viability.
Rita is a PASA Lifetime member and
has steered friends and associates interest-
ed in farming and/or food to PASA mem-
bership. Rita has also worked on PASA’s
Regional Food Infrastructure Network
project in the western region.
n Jim Travis
Adams County
Jim Travis currently works at the Penn
State Fruit Research and Extension Cen-
ter in Adams County, only a few miles
from the fruit farm his father owned. He
has over 25 years experience working
with fruit producers across Pennsylvania
in the management of tree fruit and grape
diseases. Although Jim has always focused
control recommendations on Integrated
Pest Management (IPM) strategies such
as cultural practices and environmental
monitoring to control diseases, most
recently he has begun to develop sustain-
able and organic production methods for
tree fruits and grapes.
Jim has been a PASA member, pre-
sented at the annual Farming for the
Future conference, and has participated
in and hosted PASA field days. The most
recent field day Jim hosted was an organ-
ic tree fruit field day held in July 2006 at
the Penn State Fruit Center, which was
co-sponsored by PASA and Pennsylvania
Certified Organic. Jim supports the mis-
sion of PASA and believes that IPM, sus-
tainable and organic fruit production in
PA can be profitable and sustainable
based on a solid foundation of grower
knowledge and experience and new sci-
ence to address the information gaps. n
Stay
connected!
Visit PASA online at
www.pasafarming.org
 4
Fundraising Update
2007 Annual Fund — Kickoff the Haymow!
By Mena Hautau, Board Fundraising Chair This past winter Tait Farm Foods conducted their promotion-
When I worked summers on a farm, I always felt a degree of al PASA member product baskets once again, raising over $430
accomplishment seeing the haymow fully stacked. Putting up for the organization.
hay is hard work, just like raising money, but the pay-off is having Will YOU be the next member to conduct a fundraiser for PASA?
the means to care for your livestock. Please contact Lauren Smith at PASA Headquarters for details and
Our goal is to get the hay “stacked” to $185,000 for our Annu- ideas. n
al Fund this year, and we have already brought in the “first cut-
ting.” Between major donor gifts, the conference auction and a
donation from the Farmland Preservation Artist sale, we have
already raised $58,467 towards that goal! We want to thank
everyone who donated to or bid at the fundraising auctions, or
purchased beautiful farmland artwork at the conference.
Coming soon is the annual spring appeal letter. It’s an oppor- $185,000 — Our goal
tunity for everyone to add their their slice to all the bales that will —
be coming in for the next cutting. We also invite our members to —
create their own regional fundraisers — contact Lauren Smith at —
$150,000 —
PASA Headquarters for more information if interested.
—
Members Step Up to the Plate —
PASA would like to acknowledge our members who dream —
up and execute fundraisers on behalf of the organization. Thank —
you so very much for taking the initiative to raise money for our $100,000 —
—
collective gain!
—
Last fall, Carrie Hahn was prompted by the Keystone Healthy
—
Zone Schools Campaign, an annual program that recognizes and — $58,467 — March 1, 2007
rewards schools for making a commitment to improve nutrition $50,000 —
and physical activity, to reach out to PASA member Brown’s —
Orchards. The orchard donated 2,000 apples to the school dis- —
trict, helping raise awareness of this wonderful PA fruit crop! Car- —
rie then purchased additional apples for sale to the public and —
raised $75 for PASA. 0—
Illustration courtesy of Phyllis Kipp

PASA Charity Auction Continues to Grow Ona Bella Magaro raised $5,450 for the
fund that aids beginning farmers to
attend the conference each year.
Thanks to all those farms, business The Live Auction included 13 items, two
PASA appreciates the generosity of all
those who participated! n
and individuals who donated to the auc- of which were auctioned to raise money
tions at the recent PASA conference (for for the Arias M. Brownback Scholarship
a full list, see page 5). We continued our Fund. A case of Spiral Path Farm product PASA staff member Julie Speicher (facing)
three styles of auctions again; Bag, Live and a hand-blown glass vase donated by explains the bidding process.
and Silent, all of which grossed a total of
$27,441 to the organization. This was
about a $3,000 increase from last year!
The auction items ranged from goats
milk soap, artisan crafts, special farm
vacations, useful farm products, books,
equipment and much more — even a
wind turbine and a PASA lifetime mem-
bership! It was a tribute to the diversity of
the PASA membership and the organiza-
tions that support our efforts.
Friday night showcased the Live Auc-
tion and our auctioneer, Brian Magaro.
Through the generosity of several PASA
members, we raised a total of $9,250.

4
 5
Conference Wrap-Up
2007 Conference Food Donors Wil-Den Family Farms
Sweet Sausage, Ham & Pork

The ingredients for the meals served during the conference are gathered Wild For Salmon
Wild-Caught Salmon
from supportive farmers, processors and distributors. Please support them!
Windy Knolls Farm
Brown’s Orchard & Cider Co. Kettle Foods Organic Valley Family of Farms Red Potatoes, Sweet Potatoes
Apple Cider Organic Corn & Potato Chips Pennsylvania Swiss Cheese, Cheese, Beef Jerky,
Cream Cheese
Clif Bar, Inc. Latimore Valley Farms Conference Meals
Clif Bar Nectar Bars Jams, Jellies & Fruit Spreads Phillips Mushroom Farms Getting Special Attention
Portabella, Shitake & Other Exotic Mushrooms
Dancing Creek Farm Lavender Hill The PASA conference meals have
Pastured Chickens Organic Herbs Phoenix Organics rightfully gained respect in the past,
Organic Tofu both for the quality of the food we
Deep Root Organics Leraysville Cheese Factory procure from our farmer members and
Organic Carrots Pennsylvania Cheeses Porter Farm our unique menus. We apologize we
Organic Cabbage, Onions
Eberly Poultry Macneal Orchard and Sugar Bush had a slight hiccup with a few of the
Heritage Chickens Maple Syrup Quiet Creek Herb Farm dishes served at our 2007 event. PASA
Whole Grain Breads has already taken steps to assure the
Four Seasons Produce McGeary Organics
Organic Produce Organic Flour quality you have come to expect will
Seven Stars Farm
Biodynamic Yogurt
be served at next year’s conference. An
Frankferd Farms Foods Milky Way Farm example of the improvements we are
Crackers, Natural Sodas, Juices Milk, Chocolate Milk, Ice Cream, Heavy Cream
Snyder’s of Hanover making for 2008 include a third option
Peanut Butter Pretzel Sandwiches, MultiGrain for meal selection, vegan. And another
Furmano Foods, Inc. Mother Earth Mushrooms Sunflower Chips
Tomato & Bean Products Organic Button Mushrooms example is we already have the chef,
Spring Bank Acres butchers and producers working
Green Haven Farm Natural Acres Pennsylvania Cheeses together to assure the right cuts are
Farm Fresh Eggs Pastured Beef
brought in for preparation for our
Hares Valley Growers Natural Dairy Products Stone Meadow Farm meat entree. Again, our apologies for
Farm Fresh Eggs Whipped Cream, Half & Half, Cheddar Cheese Pennsylvania Cheeses
any disappointment you experienced
Sunny Ridge Farm this past year.
Help From Above Farm Nature’s Best Organic Feed
Russian Banana Fingerling Potatoes Heritage Chickens Mixed Carrots

Horizon Organic New Morning Farm Tait Farm Foods PASA would like to thank Nutiva
Organic Butter, Sour Cream, Yogurt, Smoothies Apples & Apple Cider Vinaigrettes, Chutneys, Fruit Shrub for supporting the conference as
a Friend of the Conference. They
Inn To The Seasons Northern Tier Sustainable Meat Coop Tuscarora Organic Growers Coop. contributed after we went to
Goat’s Milk Ricotta Pastured Beef Bounty from many of their 22 cooperative farms! press with the full list in the
Jan/Feb issue of Passages.
Keswick Creamery Old School Snacks Whole Foods Market
Pennsylvania Cheeses Wild Rice & Sesame Snacks Fair Trade Coffee

Aaronsburg Pottery
Adams County Winery PASA Charity Auction Donors Lauren & Ian Smith
Louise Shorn Smith
Alice Kelsey Oil & Pastel PASA would to thank those who donated to the Charity Auction Soil Secret Inc
Paintings Solair Energy Inc
All-Clad Metalcrafters Inc Dream Thyme Farm Indian Orchards Patti Olenick SpaceShare Geen Travel
American Livestock Breeds Dripworks Jamison Farm Organic Materials Review Spiral Path Farm
Conservancy Institute
Earth Tools Jerry Jackson Fine Pewter Spoutwood Farm CSA
American Pastured Poultry Organic Unlimited
Effie’s Common Scents Johnny’s Selected Seeds Stand n’ Plant
Producers Assoc.
Fedco Seeds Josephine Porter Institute Organic Valley Family of Farms
BackHome Magazine Steam Valley Fiber Farm
Lady Moon Farms Jeanne Owens
Bakewell Reproductive Fertrell Company Tait Farm Foods
Center LLC Lakeview Organic Grain PA State Beekeepers
Flint Hill Farm Tamarack Farm
Berry Fields Farm Leona Meat Plant Peaceful Valley Farm Supply
Rebecca Francis Triangle Organic Farm
Big Run Healing Arts Betsy Lyman Penn Stater Conference Center Bob Vernon
Full Circle Farms
Blue Moon Farm & Forge Ona Bella Magaro Pennsylvania Certified Organic Village Acres
Gatski Metal
Briar Patch Farm Maryann & Dennis Mawhinney Phillips Mushroom Farms W.R. Case & Sons Cutlery
Glynwood Center
Nick Brink McGeary Organics Inc Polyface Farm Waterkeeper Alliance
Graceful Expressions
Brookmere Farm Vineyards Misty Dell Farm/ Predator Friendly Certification Wegman’s Food Markets Inc
Green Chef’s Deli
Gene Chenoweth Pen and Thread Jerry Quance Weston A. Price Foundation
Green Haven Farm
Center for Food Safety Dianne & Kim Miller Quiet Creek Herb Farm White Dog Café
Hahn Natural Foods
Christian W. Klay Winery Stacy Miller Ronny & Richard Riegel Mary Whittam
Harris Seeds
Co-Op Tek Moyer’s Chicks Inc Reni’s Natural Kitchen Whizbang Books
Healing Spirits Herb Farm &
Cocalico Cassettes Education Center Mt. Nittany Vineyard & WInery Schafer’s Fisheries Inc Diane Wiest
Cold Brand Heartsong Farm Healing Herbs Natural Acres Seeds of Change Wild for Salmon
Dairyland Sales & Service House in the Woods CSA Farm Nature’s Pantry Seedway LLC Wild Rose Farm
Karen Daystar Hugh Lofting Timber Needmore Land Cattle Farm Nancy Shorsher Wilson College
Demeter’s Garden Framing Inc Nemacolin Woodlands Resort Slow Food Pittsburgh Wood Prairie Farm
Chef Mike Ditchfield Carl Hursh Neptune’s Harvest Small Dairy.com Wooly Bully Farm

5
 6
Director’s Corner
Brian Snyder
Every year after the close of our annu-
al Farming for the Future conference, the
PASA staff looks forward to a much
needed change of pace. Oh, there’s plen-
ty of work left to be done — in some
ways, the actual event is just the middle
of the process — but the urgency goes
away and we can for the most part
resume spending “normal” evenings and
weekends with our families.
This year ended up quite different
though, at least for me. On the Friday
following our conference a front-page
story broke in Lancaster Farming, one of
our nation’s leading agricultural publica-
tions, that featured some unfortunate
misquotes, dubious comments and
selected highlights of the conference that
seemed aimed at leaving a bad taste in the
average reader’s mouth.
I spent much of that first weekend fol-
lowing the conference feeling slammed,
and wondering how we’d ever be able to
correct the impression made by an article
which, to this day, remains somewhat
shrouded in mystery. It was a stark
reminder to me that sometimes, carefully
chosen words can do great harm.
But before the weekend was over, I
was reminded that carefully chosen words
can also do great good, even at times
healing the harm caused by the words of
others.
On email I began to see letters written
by PASA members to the editor of Lan-
caster Farming…letters not only challeng-
ing the impression left by the errant story,
but also providing compelling testimony
as to the success of our annual conference
and relevance of PASA in general to the
future of agriculture.
Each letter that came in, both at first
and in the days to come, lifted weight off
my shoulders and gave me confidence
that indeed the future was bright for
PASA and its members. But I wondered
how many of these letters would actually
get printed in the paper, where they were
most needed.
The Power of Words
To the tremendous credit of Lancaster
Farming and Dave Lefever, its editor,
most of the letters sent to him (at least
among those copied to me) were printed
in subsequent editions. In fact, as of this
writing, the PASA conference and its
aftermath have now figured prominently
in this publication for five straight weeks!
Among the letters written and printed
have been some strongly criticizing the
attitude of PASA and its leaders. Those
views are also fitting and welcome, right
there on the page next to others more
laudatory in nature. Together, these con-
trasting views of agriculture constitute a
dialogue that is much needed and long
overdue.
As Dave Lefever put it in his week #2
editorial, I believe the overwhelming
response — above all — is a reflection of
the times we live in, and specifically an
undeniable tension within agriculture and
the entire food system. Lefever is dead right
with his assessment of the situation, and
the letters that keep coming into his pub-
lication weeks later, now on varying top-
ics, serve as testimony to his insight.
Public discourse regarding agriculture
in America has long been muted by the
combined complacency of a populace
increasingly distanced from the sources of
its food, and the strategic influence of a
handful of mega-corporations now con-
trolling the bulk of our food supply. But
the dam is beginning to break, and the
voices that spill forward will not easily be
silenced or satisfied without a great deal
more discussion...and lasting change in
the way food is procured in this country.
To that end, PASA members must
continue to do their part. I knew we had
a lot of intelligent and articulate mem-
bers out there, but didn’t know how
quickly you could respond in a time of
need. However, the “need” right now
goes way beyond answering misconcep-
tions about our organization or the annu-
al conference. We must be heard clearly,
consistently, and sometimes loudly in the
critical years ahead when long-term
6
changes in our food system will become
manifest.
If you personally want to do this in a
thoughtful and ongoing way, please let us
know and we’ll list you as part of the new
PASA Writers Guild. To join the guild,
just write to me (brian@pasafarming.org)
or Michele Gauger (michele@pasafarm-
ing.org) and let us know particular topics
that interest you or areas where you have
developed some expertise. As a member
of the guild, we’ll let you know when an
issue arises that needs a written response,
whether in Passages or some other publi-
cation. It’ll be great to have your help in
this important activity!
Also, anyone interested in reading the
original article that appeared in Lancaster
Farming as well as the many responses
and other published letters that followed,
can find them at our website (www.pasa-
farming.org). Or just call the office (814-
349-9856) and we’ll send you a printed
portfolio of the whole episode.
For all of us at PASA, the world will
never be quite the same as it was before
this year’s conference. In some ways, we
lost our innocence in the wake of our
16th annual gathering. We would not
have chosen this series of events to hap-
pen, but it’s nonetheless a conservative
estimate to say that in the weeks follow-
ing the conference, the number of people
who are now aware of PASA and its mis-
sion has doubled!
Now is certainly the time to use the
power of our thoughts, our words AND
our deeds to work toward creating the
world we wish to see, with a food system
worthy of the Earth’s bounty, nourishing
the body and soul of all humankind. n
Stay
connected!
Visit PASA online at
www.pasafarming.org
 7
President’s Corner
Our Changing World
By Kim Miller
Change is in the air. How will we
respond? Will we accept the new realities
as they are revealed or will we languish in
denial, allowing as James Kunstler says
“Reality to do our negotiating for us?”
Will we respond in a hopeful manner or
will we wait for “them” to fix it for us?
And just what kind of change might
we see? How significant will the climate
change be? How quickly will petroleum
products be priced beyond the means of
the middle class? Will food that must be
transported over long distances still be
cheap? Or even affordable? How will we
meet the challenges?
Will we make arrangements in the
way we live to accommodate the new
realities? Or will we see our institutions
collapse and civil society vanish? Is this in
the realm of possibility? Just how pro-
found will the difficulties presented by
the new realities be?
I think these are the kinds of questions
that give us daily pause as we live our
lives. And I am thankful that organiza-
tions like PASA provoke us to consider
these questions in a thoughtful manner.
“Wishing upon a star,” as Kunstler says
“may be nice for children, but it is clear-
ly not productive for adults.”
Certainly a thoughtful look at our
food system should give anyone pause.
Not only is our system capital-intensive
rather than management-intensive, but it
is also predicated on cheap and abundant
oil. Even discounting the negative health
consequences of eating pesticide-laden
fruits and vegetables along with antibiot-
ic-infused and grain-fattened meat, it
seems improbable that this way of doing
things can survive.
Whereas at one time it seemed unbe-
lievably good that we could grow food in
the desert, now it seems unbelievably bad
that we made that choice. It was a choice
conditioned on cheap oil and free water,
conditions that no longer exist. It is hard
to say whether the cost of transportation
or the loss of water in our aquifers will
end this food production system first. I
suppose it could be the price of synthetic
fertilizer or oil-based pesticides that could
do it in as well. In any case the economic
basis for this system is near collapse.
These same kinds of conditional deci-
sions have brought about our highly
industrialized meat production systems.
Our system denies the inherent nature of
the animals being raised, all for the bene-
fit of mass production. The same kinds of
economic realities that trouble our fruit
and vegetable systems are likely to end
our meat production system as well. Ever
more expensive transportation, higher
grain production costs along with the
competing interest of ethanol production
for that grain, and a growing reluctance
on the part of the non-farm community
to accept pollution from these facilities as
a fact of life, mean a not so hopeful future
for this kind of food production.
On top of the economic realities
about to befall conventional agriculture
there is the problem of an ever more dis-
gruntled eating public. More and more
eaters are making the connection
between pesticide-laden and antibiotic-
infused food and poor health. On top of
that they are simply dissatisfied with the
loss of flavor in food, an unintended con-
sequence of breeding food for travel.
Organizations like PASA recognize
that disaster is going to befall conven-
tional agriculture whether we are here or
not. The hopeful thing is that we are
here. We are here to lead the way to a sys-
tem of agriculture that is not dependent
on cheap oil, or on draining our aquifers
for irrigation water, or on the necessity of
adding synthetic fertilizer to produce
crops. We are working as fast as we can to
have a new system of agriculture in place.
It is apparent that farm economics will
dictate a production system of smaller
farms that are located in closer proximity
to customers. These farms will need to
use less production inputs from our
dwindling and ever more costly fossil fuel
reserves. These inputs include synthetic
7
fertilizer, pesticides, gasoline and diesel
fuel. PASA has embraced these economic
ideas for years.
So too will the farms of the future
require skillful managers. Once again
intelligence, an ability to adapt to new
practices, an ability to understand com-
plex issues and self-reliance will be hall-
marks of successful farmers. No more will
capital equipment and techno fixes keep
the wolves from the door — these things
will simply be unaffordable.
At its most elemental level the new
agriculture cannot be extractive. Farming
practices must build the soil rather than
diminish it. We will come to understand
that soil can no longer be viewed as a sim-
ple medium to which we add chemical
components to support plant life. Rather
it will be understood that soil is the
provider of life and that it must be treat-
ed with the utmost care.
PASA has long worked toward a new
system of agriculture, one that is regener-
ative, resilient and sustainable. The winds
of change bring a new urgency to our col-
lective task. Let’s continue to lead the
way, with humility and in the service of
our common good. In many ways the
road ahead looks treacherous. But, our
approach is both hopeful and sensible. n
Words of Thanks
This is the last issue of Passages that will
include my column as president of the board.
It has been a great pleasure for me to serve
this incredible organization as board presi-
dent. It is gratifying to look at the work that
we have accomplished over the years. But, I
also want to thank you all for the opportuni-
ty to learn and grow personally. What did I
know about being a board member when I
started? In a word, nothing. Had I ever written
a column before? Not one. Delivered a
speech in front of a thousand people? Never.
Yet, you have treated me with honor and
respect, given me encouragement and
tremendous support. Together we have built
an organization of which we can all be proud,
thank-you for letting me do my part.
 8
Regional Marketing
Take advantage of another
great PASA member benefit:
Get in the Guide!
Attention PASA members — you can
now go to www.buylocalpa.org and apply
to have your farm or business included in
the “Local Food Guide” online searchable
database.This guide allows PASA members
and Buy Fresh, Buy Local partners to create
a custom entry, listing all products avail-
able from the farm/business, hours of
operation and much more. You can even
include your logo and a link to your web-
site (if applicable) with your listing.
Be sure to visit www.buylocalpa.org,
click on “Get in the Guide,” and fill in all the
needed information about your farm or
business. Members not having access to
the Internet may contact Michele Gauger
at PASA headquarters and we will send
you a paper copy, which you can return to
us for input for you.
New entries are being added daily, so
please check back often to find sources of
fresh, local foods as we assemble our list-
ings.
SOUTHCENTRAL REGION
n APRIL 21 | Dickinson College will be
hosting its third annual Local Food Din-
ner Celebration with keynote Kim Seeley
of Milky Way Farms on Saturday April
21 at 5:30pm! The event will be preced-
ed by an indoor farmers’ market from
2:30–5:30pm. For more information and
to purchase tickets, please contact Jenn
Halpin at 717-245-1251 or halpinj@
dickinson.edu. Tickets for this mouthwa-
tering celebration are $10.
n JUNE 23 | Summer Solstice Sustain-
able Farming & Energy Celebration,
4:00–9:00pm, Fulton Farm/Fulton Cen-
ter for Sustainable Living, Wilson Col-
lege, Chambersburg, PA.
Wilson College and the South Central
Region of PASA will co-host this social
celebration of the beginning of summer
with sustainable farm tours, renewable
energy demonstrations, music, food, and
fun! Fulton Farm CSA will offer tours of
the 7-acre “Certified Naturally Grown”
produce farm and community supported
agriculture operation. The Fulton Center
for Sustainable Living will demonstrate
several applications of renewable energy,
including a biodiesel processing facility in
action, utility interactive solar electric
system, small wind power system, and
several on-farm applications of solar
power. We will finish the evening with
live music in the solar powered barn, and
a bonfire under the stars. PASA members
are encouraged to bring friends and
neighbors who would like to get involved
with sustainable farming as farmers or
consumers! Contact Matt Steiman at
msteiman@wilson.edu or 717-264-4141
ext. 3247 for more information.
SOUTHEAST REGION
The Lehigh Valley Chapter of PASA’s
Southeastern region met for their second
potluck dinner on Thursday, March 8 at
Flint Hill Farm (Thanks, Kathy). Besides
eating great local food (Springhouse
Farm’s beef, Happy Farm’s chicken livers,
Peter’s greens, etc.), we had lively discus-
sions about everything from honey bees
to exactly how far Springfield is from
Flint Hill Farm. We are working with
other Lehigh Valley groups, such as West-
on A. Price Foundation, the Sustainable
Business Network, and the Alliance for
Sustainable Communities, to create a
Lehigh Valley Local Food Directory. We
will also be setting up a Producers’ Page
on the Alliance for Sustainable Commu-
nities website, so that customers can see
what products farmers have available at
any given time. The next potluck will be
on Thursday, May 10 at 6:30 pm at Flint
Hill Farm. For more information, contact
Lynn Prior at 610-438-3950 or lynnpri-
or@verizon.net.

REGIONAL CONTACTS & DISCUSSION GROUP ADDRESSES

Discussion groups are open to PASA members only to join and discuss issues related to sustainable agriculture.
To join the group in your region, send an email to the appropriate address provided.
Western
PASAWestern-subscribe@yahoogroups.com
David Eson
NorthCentral/Eastern
412-697-0411 • david@pasafarming.org

Southeastern
PASAsoutheast-subscribe@yahoogroups.com
Brian Moyer Western
610-944-9349 • brianm22@aol.com
Mena Hautau
610-378-1327 • mmh10@psu.edu Southeastern
Southcentral
Southcentral
PASAsouthcentral-subscribe@yahoogroups.com
Julie Hurst:
717-734-2082 • royjulie@pa.net Out of State discussion group addresses:
NorthCentral/Eastern States North and East of Pennsylvania
PASAnorthcentralEast-subscribe@yahoogroups.com PASAOutofStateNortheast-subscribe@yahoogroups.com
Leah Tewksbury States South and West of Pennsylvania
570-437-2620 • tewks1@aol.com PASASouthandWest-subscribe@yahoogroups.com

8
 9
Consumer News
Miles to Go
Before You Eat:
Why it pays to buy locally grown food
The energy-efficient refrigerator is
almost empty, so you gather up the can-
vas shopping bags and ride your bike to
the grocery store. The pineapples look
delish, you always need bananas, and the
kids love those green grapes — you can
always get them organically grown. You
pat yourself on the back and cycle home
with a contented smile on your face.
You’re doing good, but you could do
better. As consumers reach for environ-
mentally friendly alternatives, the market
is taking notice. If people are willing to
pay a few cents more for organic bananas,
for example, more of them will appear on
the shelves — in fact, sales of organic
bananas are growing by 20 percent a year.
But why stop there? The next frontier
for discriminating eaters in a rapidly
warming world may well be “food miles,”
the distance products must travel to get
to your market. Recently Richard Pirog
and others at the Leopold Center for Sus-
tainable Agriculture at Iowa State Univer-
sity have been studying food transport,
fuel usage, and the resultant greenhouse-
gas emissions. In one study, they worked
out how much energy it takes to trans-
port various items from their points of
origin to Des Moines, Iowa. Some exam-
ples are included below (calculations are
based on the weight of the produce
shown).
The easiest way to cut down on your
food’s gas bill is to eat locally grown fare.
Pirog is also looking into the feasibility of
food labels indicating point of origin and
miles traveled. Meanwhile, it wouldn’t
hurt to ask how far (and fast) those straw-
berries had to travel to get to your table
in January. Remember to take into
account your location: as they say, your
mileage may vary.
Here are some examples in the
Leopold Center study, based on distances
from points of origin to Des Moines,
Iowa (Iowa State University Study)
n Pineapples
Pineapple (Costa Rica) .............. 0.3 gal. gas
Pineapple (Hawaii) ..................... 2.8 gal. gas
Pineapples are a fuel splurge, but
those from Costa Rica are relatively less
so than their Hawaiian counterparts —
because half of their journey is by sea, an
extremely efficient mode of transporta-
tion. Hawaiian pineapples, demonstrate
that the most inefficient way to get pro-
duce from point A to point B is by air.
n Apples
Apple (Iowa) ................. 1.7 teaspoons gas
Apple (Washington) ............. 1 cup of gas
Apples grown in Iowa travel only 60
SEASONAL RECIPE
Roasted Butternut Squash Soup
5 lb butternut squash, peeled and
cut into 3/4" dice
2 medium yellow onions, chopped
1 Tablespoon finely-chopped fresh
thyme
3 Tablespoons extra-virgin olive oil
Sea salt, to taste
Ground pepper, to taste
6 cups chicken or vegetable stock
(not mushroom stock)
1/2 cup dry white wine
1 teaspoon ground cardamom
2/3 cup heavy cream or crème
fraiche (optional)
9
miles in small trucks to market in Des
Moines. Those grown in Washington
State — the source of more than half of
all fresh eating apples in the United States
— travel 1,722 miles in semitrailers.
n Potatoes
Potato (North Dakota) .......... 0.6 cup gas
Potato (Idaho) ........................ 1.3 cups gas
Long-distance food transportation
encourages unhealthy monocultures —
the planting of vast areas with a single
crop. Idaho, for example, produces a
third of the nation’s potatoes, mostly in
the form of French fries. Were Idahoans
to consume the state’s potato crop them-
selves, notes the U.S. Department of
Agriculture they would have to eat 63
spuds a day.
n Grapes
Grapes (California) ............... 1.9 cups gas
Grapes (Chile) ........................ 2.2 cups gas
There’s more to judging the environ-
mental impact of transporting food than
knowing the absolute distance. Even
though California is more than 5,000
miles closer to Iowa than Chile, the ener-
gy savings of its grapes are only marginal.
Why? Because Chilean grapes are sent to
the Golden State by sea. From there they
continue to Iowa by truck, the same as
Californian grapes. (This effect is obvi-
ously dependent on the endpoint: The
closer the destination is to the port in Los
Angeles, the greater the relative energy
cost of the Chilean grapes.)
Editor’s Note: This was reprinted from
the May/June 2006 edition of Sierra, the
Sierra Club Magazine. n
• Preheat oven to 425°F.
• Toss squash, onions and thyme in olive oil.
Spread mixture onto one or two large baking sheets.
Season with salt and pepper.
• Roast 20–30 minutes until tender, stirring once
or twice.
• Remove from oven and transfer to a large saucepot.
Add stock, wine and cardamom. Simmer 10 minutes.
• Working in batches, puree the soup in a blender or
food processor until smooth.
• Transfer to a clean saucepan and check seasoning.
When ready to serve, bring back to simmer, remove
from heat and whisk in cream.
Serves 8–10
Recipe courtesy of Whole Foods, www.wholefoods.com
 10
Educational Outreach
Determining the Potential Role of
High Pressure Processed Milk in the
Pennsylvania Food System
By Michele Gauger
Is there an alternative to traditional
heat pasteurization of milk? One such
method that may become an alternative
in the food system is called high pressure
processing (HPP). Many processed foods
we consume are heated to kill potentially
harmful bacteria. Juice, milk and canned
soups are examples of foods that have
been heat processed. Unfortunately this
can also affect taste and texture. HPP,
however, still kills the bacteria, while pre-
serving more of the taste and texture, i.e.
quality attributes.
HPP technology began in the materi-
al and process-engineering industry
where it has been commercially used in
sheet metal formation. HPP in the food
processing industry subjects the food to
very high pressures (up to 120,000
pounds per square inch) to kill bacteria in
raw food.
According to research being conduct-
ed at Ohio State University, in a typical
process, pre-packaged raw product is
loaded inside a pressure chamber and
subjected to very high pressures for a
specific short period of time. This whole
process may take 10 minutes or less. Plus
the food is not subjected to high temper-
ature as in heat pasteurization.
High pressure processed foods have
been commercially available in the U.S.
market since the mid 1990’s. Food prod-
ucts that have been brought to market
that currently employ high pressure pro-
cessing in their manufacture include gua-
camole, ham, fruit jellies and jams, fruit
juices, pourable salad dressings, salsa,
poultry and rice products. Other poten-
tial applications include processing shelf-
stable products, blanching, and pressure
assisted freezing and thawing. Equip-
ment and processing costs are typically
estimated to be less than $0.10 per kg of
the food processed.
A commercial scale, high-pressure ves-
sel costs between $500,000 to $2.5 mil-
lion dollars depending upon equipment
capacity and extent of automation. As a
new processing technology with a limited
market, pressure-processed products may
cost 3 to 10 cents per pound more to pro-
duce than thermally processed products.
However, as demand for HPP equip-
ment grows, capital cost and operating
cost will continue to decrease. Con-
sumers benefit from the increased shelf
life, quality and availability of value-
added products and new types of foods
that are impossible to make using ther-
mal processing methods.
HPP does not present any unique
issues for food processors concerning reg-
ulatory matters or labeling. The require-
ments are similar to those pertaining to
10
Can high pressure processing (HPP) have a role
in the Pennsylvania food system? Penn State
researcher J. Lynne Brown is looking to answer
that question. She is especially interested in
milk produced and sold locally by farmers
directly to consumers on farm or through a
local retail outlet.
traditional thermal pasteurization or ster-
ilization in the United States, where the
Food and Drug Administration (FDA)
and the Department of Agriculture
(USDA) are responsible for evaluating
and monitoring the safety of HPP
processed foods.
Dr. J. Lynne Brown, Associate Profes-
sor of Food Science at Penn State Univer-
sity, recently began a research project to
see if HPP might play a role in milk pro-
duction in the state. She was especially
interested in milk produced and sold
locally by farmers directly to consumers
on farm or through a local retail outlet.
According to the Pennsylvania
Department of Agriculture’s Center for
Dairy Excellence, Pennsylvania ranks 4th
among all 50 states in milk production.
As a leading Pennsylvania agricultural
industry, milk processors have realized for
some time that traditional heat pasteur-
ization has an effect on the taste of milk.
HPP may be an alternative to traditional
heat methods, using less time and lower
temperatures. Because HPP preserves
more of the flavor of raw milk while
destroying pathogens, it may appeal to
consumers drinking raw milk for reasons
of taste or to consumers of heat-pasteur-
ized milk seeking better flavor.
To help identify the market niche, she
felt that consumers of raw milk and of
heat-pasteurized milk would need to taste
HPP milk and compare it to their current
locally produced milk choice. However
there is no research documentation of the
reasons people drink locally produced
raw milk or even locally produced heat-
pasteurized milk. It seemed important to
first document why consumers seek out
locally produced milk (raw or heat pas-
teurized). Then if taste emerged as a rea-
son, to see if this was a sufficient market
niche using a consumer survey with sen-
sory tasting administered within various
communities where locally produced
milk is sold.
So to initiate the study, she felt an in-
depth examination of the reasons that
farmers sell and consumers seek raw milk
 11
Educational Outreach
HPP may serve a niche market — those not
willing to drink raw milk but wanting to retain
other “beneficial characteristics” associated with
raw, less processed milk.
was warranted. First, Dr. Brown identi-
fied interested farmers who sell raw milk
using the list of those legally permitted to
do so from the Pennsylvania Department
of Agriculture. She also identified a
creamery that sold pasteurized, locally
produced milk that would serve as a com-
parison. Interviews with five farmers or
managers of retail units were conducted
between February–June 2006.
Sample questions asked of the farm-
ers/managers included how long they
have been farming, how long have they
been selling their type of milk, what steps
they take to insure the health of their
herd, how the sale of raw or pasteurized
milk contributed to the profitability of
their farm or store and why they think
consumers purchase their milk.
Eighteen interviews with raw milk
and comparison milk consumers were
conducted in June–July 2006. Con-
sumers were asked how long they had
been purchasing the target milk, why
they sought it out, how they chose the
farm or retail unit to buy from and how
important a local source of their milk
was. They were also asked if they would
be willing to taste a sample of HPP milk
as a part of a future survey.
Transcriptions of the farmer and con-
sumer interviews are underway. Although
no formal analysis has been done yet,
Brown reported a few impressions. First,
most of the participating farms’ dairy
herds are exclusively grass-fed for at least
nine months of the year, a characteristic
the farmers say customers are seeking.
Some farmers/retailers indicated cus-
tomers have three major reasons for seek-
ing their raw or pasteurized milk; the
perceived health benefits, taste and tradi-
tion, and support of local agricultural
and sustainable farming practices.
After analysis, the interview results
will lay the groundwork for a “paper and
pencil” survey to verify the themes seen
in the interviews. Brown would like to
collect survey and sensory comparison
data from consumers of locally produced,
heat pasteurized or raw milk where they
would compare the taste of their current
milk to that of HPP milk. To gain a rep-
resentative sample, the survey will be
administered in a variety of locations.
Brown feels “There is a lack of pub-
lished scientific studies that document
the reasons that consumers choose to
drink raw milk or even locally produced
pasteurized milk. I suspect consumers do
research and make informed decisions
about where they are buying their milk.”
Brown continued, “Some of the
farmer interviews are revealing interesting
facts about why some are selling raw
milk. At least one producer said he was
selling raw milk because there is interest
among his local consumer market.
Another farm actually transitioned from
a sheep operation to raising Jersey cattle.
This same farm also went organic and
currently sells grass-fed raw milk.”
Her hope is that this research will help
producers and farmers better understand
why consumers are buying locally pro-
duced raw or pasteurized milk, gain a
truer representation of opinions about
these products and reveal why those same
consumers prefer their locally produced
milk. HPP may serve a niche market —
those not willing to drink raw milk but
wanting to retain other “beneficial char-
acteristics” associated with raw, less
processed milk. n

PASA Apprentice & Intern Listing

PASA Field Day • May 4–5
Goat Milk Cheesemaking
Goat Milk Cheesemaking with Linda Smith at Fallsdale
Farm in Tyler Hill, Wayne County. Registration includes
two full days of instruction, a 12-page notebook with
recipes, breakfast snacks and a hearty lunch each day.
Cost: $125 for PASA members, $175 all others. Register
with PASA at 814-349-9856.
We will post your listing in our newsletter and on our web-based
Intern Board. Submit your postings directly to Heather House at
heather@pasafarming.org or via mail at PASA Intern Board, PO Box
419, Millheim, PA 16854.
ADVERTISEMENT
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Aphids, Whiteflies, Spider Mites, Thrips, Fungus Gnats

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www.ipmlabs.com • ipmlabs@baldcom.net
Phone: (315) 497-2063
Healthy Beneficials Guaranteed

11
 12
Farmer Profile

Honey Brook Organic Farm

By Heather House
Honey Brook Organic Farm is one of the oldest operating
organic farms in New Jersey. In 1991, farmer Jim Kinsel estab-
lished Honey Brook Organic Farm’s Community Supported Agri-
culture (CSA) program. The CSA began with 50 initial members
and has grown steadily over the years to presently include about
2,200 memberships. In 2001, the Boxed Share Program was
implemented, in which farm staff drop off boxed shares of fresh
produce on a weekly basis to host sites in locations throughout
New Jersey and Pennsylvania.
The land on which Honey Brook Organic Farm operates is
part of the 860-acre Stony Brook-Millstone Watershed Reserve
and includes woodland, old fields and frontage along the Stony
and Honey Brooks. Fourteen miles of trails lace the reserve and
are open to the public year round, dawn to dusk.
Located in Pennington, just outside of Princeton, Honey
Brook Organic Farm includes Jim, his wife and farm planner, Sher-
ry Dudas; David Camacho, field manager; Susan Barosko, office
Jim Kinsel and Sherry Dudas show off some of their quality
manager; and Lynne Quinto, office assistant. During the height of organic produce. Honey Brook Organic Farm is the largest
the season they also employ ten field workers. Community Support Agriculture (CSA) farm in the nation.

For more information about Honey Brook Organic Farm, visit: www.honeybrookorganicfarm.com,
call 609-737-8899 or write: Honey Brook Organic Farm, 260 Wargo Road, Pennington NJ 08534

Interview with Sherry Dudas
What do you see as some of the crit-
ical issues concerning agriculture today?
We see there is a lack of access to
affordable land for purchase or rent. You
may be surprised to know many farmers
who practice sustainable agriculture in
the Garden State (New Jersey) have
extremely insecure land tenure. This
includes farms that some of our most
experienced growers are on. In fact, Jim
has been here on the land owned by a
nonprofit watershed association for 17
years, so we have a lot of experience in
landlord/tenancy issues…the good and
the “less-good” aspects. Still, not having a
long-term lease for land creates a level of
“background insecurity” that is stressful.
The bottom line is you cannot have a
local, sustainable agriculture food system
on an insecure land base. In New Jersey,
we have one of the most successful Farm-
land Preservation Programs in the nation,
and you would think that the program is
assisting farmers with access to land, but
this is not the case. The program is really
protecting the equity of current landown-
ers. In fact, our Farmland Preservation
Program does not require that farming
even occur on preserved farms! This con-
tributes to the problem of working lands
being converted to publicly subsidized
country estates owned by non-farmers.
When some of these farms are sold, their
preserved values can be as high as
$100,000 per acre!
What is unique about your farm?
Honey Brook Organic Farm is the
largest CSA in the nation in terms of
members. Last year we sold about 2,200
memberships, and we think we’re feeding
about 3,000-4,000 people. Despite being
located just outside of Princeton (a rela-
tively high-income area), we have made a
conscious effort from the very beginning
to be inclusive of varied ethnicities,
income groups, and cultures. People kind
of assume that a CSA located outside of
Princeton caters to the elite, but in fact
we serve a very diverse population.
One of the things we do to reach a
more diverse audience is to target publi-
cations that appeal to the African Ameri-
can populations, like The Kitchen Table
News. We specifically mention in our
advertisements the kinds of crops that
those populations are interested in, like
okra and collards. Ironically, our box
share program, which actually costs a lit-
tle more than our picked-up shares on
account of delivery fees, is growing as we
continue to increase the number of cus-
tomers we serve in underprivileged areas
like Trenton.
One advantage a CSA has over a farm-
ers’ market when serving an area like
Trenton is that you usually have a host
who cares very much that you succeed.
These community leaders want the best
for their neighborhoods and they know
that it also has to be working for you.
We’re happy with our sales, and we’ve
learned by using a “secret shopper” to
compare our prices with Whole Foods
that we are delivering about $1,800
worth of produce for about a third of the
retail price. It’s a good deal for everyone.

12
 13
Farmer Profile
How has the operation evolved over
the years?
We did not set out to be the largest
CSA in the nation. In fact, when Jim first
started farming here 17 years ago, he
started out with 5 acres and 50 members.
After interning for three years, Jim was
just happy to have access to land, equip-
ment, and markets. He had sort of an
incubator with the watershed association,
but it quickly became important to him
to pay the association a “fair rent.”
After I joined the farm, it became
increasingly important to feel like we
might be able to buy our own place one
day. And although we haven’t done that
yet, the scale of the CSA has allowed us to
build a nest egg that we will someday use
for our own property.
We are no longer actively growing the
CSA and, in fact, sometimes question
whether this is the scale we still want to
be operating on. We are open 7 days a
week and with over 200 people visiting
the farm daily, there is a lack of privacy.
Still, we have done a lot to have the farm
ORGANIC
UNLIMITED
Manufacturer of
certified organic feed
Certified by PCO
Full line of pastured poultry and
pastured livestock feed
using Fertrell minerals on request
Complete feeds and concentrates
NO quantity too large or too small
Available bagged or bulk
Will custom mix
ORGANIC UNLIMITED
P.O. Box 238
Atglen, PA 19310
Phone: 610-593-2995 • Fax: 610-593-2155
operate much more efficiently. In high
season, we have 10 field workers led by a
field manager, a farm manager, an office
manager and a farm planner.
We have also strengthened our ties to
the community by streamlining a pro-
duce donation program, formalizing our
educational program offerings, varying
our event offerings and building relation-
ships with the media. And we have
become a model and mentor for other
CSA farmers by giving employees the
opportunity to learn from Jim and by
hosting twilight meetings for farmers.
We have been pretty open about shar-
ing the realities of our business. In fact,
we feel there is a real need to have frank
and open discussions about the finances
of a farm business. You can spend years
interning on a farm and never really
know if the farmer you are working for is
“making it.” Also, if we want more con-
ventional farmers to see sustainable and
organic operations as viable businesses,
we need to show them that you can make
a decent living at it.
13
When Whole Foods built what was its
largest store in the nation at the time, just
down the road from us, we really worried
that it was going to hurt our business.
But now our customers can’t wait for us
to open in the spring because our prices
are so much better. We don’t do any
wholesaling, but we have some friends
who say that their bottom line was better
ten years ago before they started selling to
Whole Foods. It seems like their recent
push to work with local farmers is more
about image than a commitment to the
local farmer. If they just treated their
existing farmer vendors differently, they
would have better luck.
Why did Honey Brook Organic
Farm join PASA?
PASA offers really meaningful educa-
tional opportunities for growers with 15+
years of experience, and Passages is a very
informative newsletter. Also, for people
who are thinking about relocating to PA,
PASA is a good networking group. n
 14
Membership Update
What’s New in the Membership Department?
n Don’t Forget to Renew!
This growing number is encouraging to
PASA and our members, as we continue
outreach efforts about PASA programs and
efforts. However there are still 740 house-
holds still yet to renew for the 2007 year,
which totals 1,277 members. We encour-
age all PASA members to renew their
memberships today! This will save PASA
additional costs sending reminders —
money that can be used to better our
membership services such as our newslet-
ter and website.
n New PASA Membership Category
In January 2007 the PASA Board of
Directors voted to implement a new cate-
gory of PASA membership entitled “Perma-
nent Business Partner.” This new category
is geared towards businesses and nonprof-
its wishing to make a more permanent,
“lifetime” commitment to PASA. This new
membership is offered to companies at a
one-time cost of $3,000 and includes simi-
lar membership benefits as business and
nonprofit membership, for more informa-
tion, contact PASA headquarters at 814-
349-9856. We thank the our first two
Permanent Business Partners:
East End Food Cooperative
Pittsburgh, PA
A member-owned natural foods store in
Pittsburgh, PA since 1977. Featuring organ-
ic produce, baked goods, packaged foods,
cleaning and household goods, health and
beauty products and an award-winning
vegetarian cafe.
www.eastendfoodcoop.org
Nemacolin Woodlands Resort
Farmington, PA
Nemacolin Woodlands Resort is a family
and luxury vacation destination on 2,800
wooded acres in the Laurel Highlands of
Southwestern Pennsylvania. Nemacolin
has made a commitment to purchase
locally-grown foods for use in their dining
establishments.
www.nemacolin.com
n Help Us Spread the Word!
If there is an event, meeting or farmers’
market in your area where you would like
to distribute materials about PASA, call
Help Document
Michele Gauger at PASA headquarters at PASA History
814-349-9856, we would love to hear from In celebrating PASA’s 15th anniver-
you, and would be glad to send informa- sary, we are reaching out to those long-
tion to you to distribute. time members and supporters who were
integral in the fledgling beginnings of
n PASA is Growing!
the organization.
In the July/August summer edition
Since the 2007 Farming for the Future
of Passages we are looking to feature sto-
conference, the overall PASA membership
ries, photos and other memorabilia
has grown to include 4,375 individuals.
related to PASA’s founding. If you have
This goes to show how the population is
something to contribute to this effort,
growing more concerned about how our
please send your stories, documents,
food is grown and of course by whom.
photos, etc. from PASA’s first year (1992
n PASA Staff and Board Welcomes
or even the earlier meetings).
We look forward to publishing some
Our Newest Business Members of the information we receive in the
Clean Air Council summer newsletter, as well as compiling
Philadelphia, PA all the information we receive on the
PASA website. If you have any ques-
Garden Genetics LLC
tions, contact Michele Gauger at PASA
Bellefonte, PA
headquarters, 814-349-9856 or
Giant Eagle michele@pasafarming.org.
Pittsburgh, PA
In Memoriam
PASA wanted to express our condolences to the family of long-time mem-
ber William (Bill) Plank, who died on Januray 25, 2007 in Baltimore, Mary-
land following complications from an auto accident. Bill had been a faithful
member of PASA since 1997.
A Michigan native, Bill and his wife, Marietta, bought a Bedford County
farm in 1973 and made a commitment to make their community better. He
applied his seemingly boundless energy to a wide variety of environmental and
civic organizations at the county, regional and state levels. Bill was a man of
passion and strong convictions. Yet he was also someone who listened to all
side, in complex and often contentious agricultural and environmental issues,
always working to find some common ground.
Bill Plank’s commitment to turn knowledge and passion into action, in
effort to benefit all of his neighbors, is an inspiring example — and challenge
— for every PASA member. He showed us what the term “good neighbor” real-
ly means, and his extended neighborhood in Pennsylvania and the Southern
Alleghenies will miss him.
He is survived by his wife of 40 years, Marietta A. (Thomas) Plank; two
brothers: Robert J. Plank and wife, Hedy, and Timothy c. Plank and wife,
Constance; a niece, Jacqueline S. Plank; and two nephews: Timothy J. Plank
and wife, Della, and Jonathan W. Plank, all of Rockford, Mich.
Memorial contributions may be directed to the William Plank Memorial
Scholarship Fund to support students in post-high school environmental edu-
cation, in care of Bedford County Conservation District, 702 West Pitt Street,
Bedford PA 15522.
14
 15
Business Member Profile

Solair Energy, Inc.

By Gayle Morrow
The name connotes something pleasant — sun, warmth,
air and breezes. For a dozen years, Solair Energy, Inc. has been
helping people achieve a pleasant home environment in
ways that are sustainable, earth-friendly and practical.
“We do energy conservation and renewable energy,”
explains Solair founder and president Pam Denlinger. “We
are also experts at reducing people’s energy needs. We think
that’s an important part.”
That’s something of an understatement. From escalating
home heating and cooling costs, to the economic and polit-
ical issues surrounding the use of fossil fuel, to global climate
change, there is a growing awareness that we, as a society,
maybe should be thinking about doing things a little differ-
ently. Many folks are willing to try, but may not know where
to start. Solair can help.
Photo above: Solair Energy, Inc. founder and president,
From the company headquarters in Ralston, Lycoming County, about 10 Pam Denlinger and installer Michael Fisher at the
miles from Trout Run, Denlinger, six full-time employees, and two part-time recent PASA conference.
employees, provide a variety of energy services.“We do residential and busi-
Q. What is unique about your business?
ness energy audits, retro-fit work, solar water heating, and small scale wind
A. The combination of energy conserva-
generating,” she says.“The climate is becoming more favorable every day for tion and renewable energy. We’re really help-
energy renewable [products]. There is lobbying going on for residential tax ing people decrease their energy footprint.
cuts [for people who use these kinds of products]. People are starting to perk The company’s founding was also unique.
up! It is a very exciting time.” Denlinger calls it “a God thing.” “I really feel
like it was a divine appointment,” she says,
It would, indeed, be exciting to think that your electric bill or your natural
laughing. “The thing I was passionate about
gas bill could be significantly reduced or eliminated.
came to me.”
Solair can tell you if your property is suitable for wind or solar power gen- She had been working in Connecticut “in
eration, can provide you with a written report of energy efficiency recom- a skyscraper for an insurance company.”
mendations, and can install those wind energy generators, photovoltaics, When she moved to Pennsylvania 20 years
solar water heating systems, and solar pool heaters. ago, she took a job with a state weatheriza-
tion firm. She was invited by Pennsylvania
How might Solair help the ag community?
Power & Light to “bid on some outsourcing”
“One of our employees is a Master Gardener; we’re very supportive of sus-
and Solair came to be some time after that.
tainable agriculture and interested in helping farmers to become more ener-
Q. Why did you join PASA?
gy efficient and to purchase renewable energy,” Denlinger says. She cites a
A. I guess because the vision of PASA just
hydroponic operation with energy bills that are “putting them out of busi-
resonated with my vision — the vision for
ness.” sustainable and promoting local economies
“So we are grasping at straws to help these people,” she continues. The and the local farmer. I’ve seen many friends
farmer in question does have wind and solar options and Solair is working lose their farms over the last 10–15 years and
with that individual to come up with some solutions. I want to be part of the solution.
To talk with Denlinger, call 570-995- Q. How has your membership been a bene-
5747.The Ralston office does not have a fit to your business?
showroom but there are customer sites to A. I think the connections we’re making
with people who are educated and interested
visit and see the energy renewal and
in the things we do. Our exhibit at the con-
energy conservation at work. Solair’s web-
ference — I have never seen attendees more
site, www.solairenergy.com, has a wealth knowledgeable and committed to the things
of information as well. we do.
continued page 18

15
 16
PASA Opinion
My Definition of Sustainability
By Don Kretschmann,
PASA Board Member
One sees the word “sustainable”
nowadays just about every time you turn
around. It is no small thing that many
people from many different backgrounds
and in many different fields use the word
and see it’s pertinence. Even those who
would deny that we face the prospect of
limited resources, sense the invisible
bounds forcing us to think of how we can
sustain ourselves in the future. Sustain-
ability is a method of continuance. And it
is very serious stuff. It is a “big picture”
perspective which every human being, no
matter in what endeavor he is engaged, will
need to begin to judge his actions by.
Just a few years ago I saw the Grand
Canyon for the first time. The ranger
gave her “rangerspiel” — “this layer rep-
resents 200 million years, that one 250
million…that one encompasses the age
of the dinosaurs…” I wondered, “Will
Lengel Brothers Farm
continued from page 1
food comes from and how it is grown. In
1999 it began the “Farm to Fork Program,”
and has since made commitments to several
food-related missions.
In addition to the Farm to Fork Program,
Bon Appetit has made commitments pro-
grams such as Seafood Watch, and pledges to
use BGH-free milk, antibiotic-free meats,
trans-fat free cooking oils and cage-free eggs.
Since implementing the Farm to Fork
Program, all 400+ Bon Appetit facilities
have continually increased their purchasing
of products from local farmers and artisans
in order to support the local community and
provide fresher product to guests.
According to General Manager, Ralph
Mura, “The Bon Appetit services at Grove
City College include locally produced items
such as dairy products, eggs, honey, baked
goods, poultry and bottled water. As much
local produce is sourced from the Lengel
Brothers Farm as possible.”
Recently Bon Appetit and Lengel Broth-
ers Farm expanded their partnership, as Bon
Appetit is funding the construction of sever-
the human race be around long enough
for any discernable layer of deposit at the
rate we are using resources and degrading
the planet? Will we survive even as long
as the dinosaurs?” I think so. But it will
mean utilizing the one thing we have,
which all the other living things don’t —
the ability to see ahead and to choose to
sublimate our animal instincts for the
common good. Selfishness will not suf-
fice. As a matter of fact, it will lead to our
own extinction.
So this might be the first principle of
sustainability — cooperation.
A second principle might be farsight-
edness.
There are the practicalities — like
how far out do we need to plan. To be
truly sustainable this would be indefinite-
ly. The Native Americans looked forward
to the seventh generation. There are those
in agriculture who have projected scenar-
ios well into the future but it doesn’t look
al high tunnels on the Lengel Brothers’
650-acre farm. The initial agreement is for
10 years, during which time more tunnels
may be built along with a compost center,
where scraps from the Bon Appetit kitchens
may be used for mulching on the farm.
Unfortunately the academic calendar
at Grove City doesn’t coincide with the
peak growing season in western Pennsylva-
nia. So the Lengels decided to work with
high tunnels, since they are a practical means
to extend the growing season of several
vegetables.
The tunnels were constructed this winter
and planting began in March. There will be
two 21x48 foot tunnels along with a 14x48
foot tunnel for experimentation. According
to Elliott Lengel, “The smaller tunnel is
where we will trial different varieties to
increase storage potential and increase the
selection we can offer.”
Lengel is impressed with the level of
commitment by the food service group and
says, “Bon Appetit wanted to be part of
this. They want to work inside the tunnels
and help set them up. They want to be
involved in the growing, so they understand
where the products come from. I am really
impressed they want to be on both ends
16
all that propitious. And this is the nexus
— a sustainable agriculture cannot stand
alone. It needs an equally informed con-
sumer, living and working in sustainable
buildings, who is part of a sustainable
community, in a country with sustainable
policies of energy, security, and econom-
ics, which is cooperating with all coun-
tries of the world to sustain the planet.
It is interesting that the word “organ-
ic” when used in agriculture is generally
defined negatively — artificial pesticides
and fertilizers are not used. But organic
also means to be “organized or arranged
as a system of related parts.” I would say
that when we start viewing the food sys-
tem organically we begin to get an idea of
how to make it sustainable.
One thing all of us who have worked
for sustainability have noted is that it’s a
constantly changing thing. And this is to
be as expected because the other quality
which will ultimately make the critical
difference, and turn the tide from the
death trap of unsustainability, is life itself.
continued page 22
of the program.”
In return for their investment, Bon
Appetit will receive their pick of the crop.
An educational video will be made detailing
the high tunnel construction, which will be
shown throughout the college so students
and faculty can learn where their food comes
from.
Lengel Brothers Farm and Market prides
itself with the number of returning cus-
tomers year after year. Lengel Brothers are
also currently exploring the possibility of
serving retirement centers and communities.
To learn more about this project, contact
Elliott Lengel at 724-748-4932 or
erniedog@advntr.com. n
PASA Staff and Board
Thank Our Recent
Volunteers
Lisa Diefenbach
Matt Shockey
Tom Streble
17
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17
 18
Editor’s Corner
The Grapevine
by Michele Gauger
n Innovations in Agricultural Marketing
Years ago, Indiana farmer Brian Churchill won a grant from the
Sustainable Agriculture Research and Education (SARE) program to
experiment with new pest management strategies on his 100 acres
of sweet corn, melons, tomatoes and other produce. Scouting for
pests, withholding routine spraying and building habitat for benefi-
cial insects cut his insecticide use drastically. He decided to use that
as a marketing hook by inviting chefs to an “expo” and opening a
now-thriving farm stand.
“We drive the point home about using less chemicals all the
time,” he said. “The customers keep coming back and bringing
friends with them. Our farm has grown a lot since the grant.”
Marketing Strategies for Farmers and Ranchers, a 20-page bulletin
recently revised by the Sustainable Agriculture Network, features
innovative SARE-funded research in a range of marketing options,
including additional resources for further information. Throughout,
farmers and ranchers like Churchill share how farmers markets, CSA,
tourism, direct-marketing, season extension, adding value, restau-
rants, and/or the Internet improved their bottom line.
Marketing Strategies is the latest of a series of publications that
feature the most creative research funded by SARE. Preview or
18
download the entire publication at www.sare.org/ publications/mar-
keting.htm. To order free print copies, visit www.sare.org/Webstore,
call 301/504-5411 or email san_assoc@ sare.org. Agricultural educa-
tors may place orders for print copies in quantity at no cost.
n New IPM Web Site for Conservation Programs in
Pennsylvania Fruit, Vegetable and Christmas Trees
A new Web site has created a one-stop-shop for Pennsylvania
growers interested in financial assistance for IPM practices from fed-
eral conservation programs.
IPM, or integrated pest management, aims to manage pests —
such as insects, diseases, weeds and animals — by combining physi-
cal, biological and chemical tactics that are safe, profitable and envi-
ronmentally compatible.
To apply for IPM support, growers need to fill out application
forms that are available at their local NRCS office, or download them
from Web site http://paipm.cas.psu.edu/nrcs.html.
To learn more about IPM practices for tree fruit, vegetables,
Christmas trees and other commodities visit the IPM Pest Problem
Solver Web site at http://paipm.cas.psu.edu/problemSolv.html.
Solair Energy, Inc.
continued from page 15
Q. What does the term “sustainable” mean to you and how
do you incorporate that into your business?
A. Sustainable to me means finding ways of living that can
endure, whether that’s housing, energy, food. A sustainable model
is one that will endure.
Q. What do you see as some of the critical issues facing ag
and ag-related businesses today?
A. I think obviously it is the burden of the cost of energy
(including the environmental cost). Also, the fact that the local
farmer is in such a precarious position, that the cost of energy and
energy security is so tenacious they will be pushed over the edge.
And, connecting sustainable farmers with their markets. It seems
like it’s important for local folks to connect with their markets.
Q. What do you see as the connection between sustainable ag
and the consumer?
A. I think there is a growing awareness of need for products
and services the sustainable farmer provides and, as time goes on,
that will become more critical. Health, availability, quality and
reliability — all those connections are going to become more and
more apparent. We can’t continue to operate the way we are. n
19 ADVERTISEMENT

Expanded
distribution in
2007 !

Visit www.ediblechesapeake.com for advertising rates, or call 301-675-2299.

 20
Classified Ads/Employment
FOR SALE
FOR SALE — Five Angus/Scottish Highland Cross
heifers. No antibiotics, no hormones, fed only grass and
hay. Good stockers or replacements for grass finished
operation. 400 — 600#. $500 your choice. 717-734-2082.
For Sale — 2 Chicken starter heat hoods.They are about
4’ in diameter. My grandfather ran them off of propane
but they can also be run off of natural gas. They are old
but are in very good shape. $50 each or best offer. Con-
tact Art at 724-443-5869 kings5@nauticom.net.
WANTED
PASTURE WANTED — Fenced pasture wanted for lease,
to run beef cattle starting in March 07. Looking for
parcels 8 to 20 acres located vicinity of Glenville, PA or
Glenrock, PA; premises must be fenced, have limited
shelter, and water available. Please contact Wayne @
hiswayfarmsllc@earthlink.net; or call: 717-235-5324.
WANTED — The Skippack Farmers Market will enter its
7th season! Located in the village of Skippack on Rt.73
just east of Rt.113. We are looking for a few good farm-
ers! Skippack is an upper middle-income area however;
we do receive WIC customers from nearby Norristown
and the senior community in the area. A good “team
effort” to grow the market this year led by some enthu-
siastic farmers that joined us last year. Contact bri-
anm22@aol.com.
LAND WANTED — Minimum 10 acres…In Cumberland,
Adams, or Perry County in PA, but travel time no greater
than 30 minutes to Mechanicsburg, PA 17050 Looking
for farmer willing to sell a couple of pretty acres at a fair
price to build our dream home and canine training facil-
ity on. Will keep the land clean and green. Just want to
enjoy country living and working with my passion, dogs!
Contact Terri at doghelp@pa.net with location and price
per acre.
WANTED — Farm to Purchase —- In Southwestern
Pennsylvania (Greene, Westmoreland, Fayette, or Somer-
set County preferred) — looking for mix of tillable, pas-
ture and some wooded land, with barn and a house with
land and improvements in good condition, good water
sources, not too close to highways or major roads, and
surrounded by other farm land. Acreage no less than
15–20 acres, as much as 100 acres. Contact Marika Torok,
202-246-5113 or email marika_torok@msn.com —
Owners or listing agents only please.
EMPLOYMENT
NEW FARMER INITIATIVE — Countryside Conservancy
New Farmers Initiative. Farm internship and apprentice-
ship opportunities in Northeast Ohio. Countryside Con-
servancy (formerly Cuyahoga Valley Countryside
Conservancy) is announcing a New Farmers Initiative for
2007. This is a great way to learn from some of the best
farmers in Northeast Ohio and find out if small-scale
agriculture is for you. For more information on this pro-
gram contact Chris Norman, New Farmer Initiative, Pro-
gram Coordinator, 2179 Everett Road, Peninsula, Ohio
44264, 330-657-2529, cnorman@cvcountryside.org,
www.cvcountryside.org.
LONGACRE LEADERSHIP PROGRAM — seeks farming
intern to join twenty-person co-ed staff. One male posi-
tion left. Duties: help run our organic farm and environ-
mental education program using your tractor and
equipment skills; your field crop, gardening, and animal
husbandry knowledge. Age 21 or older. Start Date:
6/21/07. For information contact: Cori Jensen or Susan
Smith at Longacre Farm, 4028 Middle Ridge Rd, New-
port, PA 17074; phone: 717-567-3349; fax: 717-567-3955;
email: connect@longacre.com, www.longacre.com.
ASSISTANT GROWER — Fernbrook Farm CSA in Bor-
dentown. The Farm Assistant will work closely with the
Farm Manager to help run the farm. Includes seeding,
planting, harvesting, weeding, preparing the farm shop
for distribution, staffing the farm shop, and “whatever it
takes” to run the farm. April — October; 24-30 hours a
week with an hourly wage. Contact Jeff Tober, 609 298
8282 or info@fernbrookfarmcsa.com.
INTERNS WANTED — Spend the summer growing sea-
son on our nonprofit, educational/instructional farm —
end of school year til’ start of next semester. Live on the
farm with us. Tasks include the usual farm mainte-
nance/construction, animal care and husbandry, field-
work including haying, as well as the diverse tasks of
vegetable production. Room & board (great grub), laun-
dry & small stipend. Send resume to John Hollway, Misty
Morning Farm, Cherry Tree, PA 15724 or e-mail it to
jjhollway@winbeam.com, visit mistymorningfarm.org.
INTERNS WANTED — Over the Grass Farm, The Plains,
VA — www.overthegrassfarm.com. The farm is a 450
acre diversified farm located near about one hour west
of Washington DC. We believe that healthy food comes
from healthy soils and happy animals. Includes room &
board, shared housing, $700/mo. Stipend, discounts on
food. Contact Sarah Rider, Farm Manager, 540-253-5228
or 540-270-3327.
GROWER’S ASSISTANT — PT Greenhouse, Allegheny
East MH/MR Center, Pittsburgh, PA. Assists grower in
planting and harvesting, packaging of harvested lettuce
product, cleans hydroponic gutter systems following
harvest, cleans greenhouse area as needed, transports
packed boxes to designated pick-up areas on and off
site. For more details about this position, please contact:
Kate Bayer at (412) 371-7391/extension 116. Send all
resumes to Human Resources, Attention: Recruiter, 712
South Avenue, Pittsburgh, PA 15221, Fax Number: 412-
731-5045, Email: recruiter@aemhmr.org.
INTERNS WANTED — Spend the summer growing sea-
son on our nonprofit, educational/instructional farm —
end of school year til’ start of next semester. Live on the
farm with us. Tasks include the usual farm mainte-
nance/construction, animal care and husbandry, field-
work including haying, as well as the diverse tasks of
vegetable production. Direct contact with CSA member
families should provide a wide variety, defying bore-
dom. Rain & heat may cause the hours to vary, but no
Sundays in our five-day work week. Room & board (great
grub), laundry & small stipend. Send resumé to John
Hollway, Misty Morning Farm, Cherry Tree, PA. 15724 or
e-mail it to jjhollway@winbeam.com.Visit our website at
mistymorningfarm.org
INTERNS WANTED — Over the Grass Farm, The Plains,
VA — www.overthegrassfarm.com. The farm is a 450
acre diversified farm located near about one hour west
of Washington DC. We believe that healthy food comes
from healthy soils and happy animals. We market all of
our products directly from the farm, either self-serve or
our on farm store. In addition, we work with several local
retailers that carry our products. We will be at several
farmers’ markets in the Northern VA area. Includes room
& board, shared housing, $700/mo. Stipend, discounts
on food. Contact Sarah Rider, Farm Manager, 540-253-
5228 or 540-270-3327.
OPPORTUNITIES for green interns & for mature
journeymen (women) on organic fruit & vegetable farm
35 mi. north of Pittsburgh, PA. Duties helping with all
phases of vegetable and apple production, harvest,
and sales. June–Nov production season. Longer or
shorter possibilities as well. Compensation starts
at $8.50/hr. No on-farm housing, but apartments avail-
able nearby. Contact Don or Becky 724-452-7189
or don@kretschmannfarm.com. Application online
www.kretschmannfarm.com.
20
INTERN WANTED — Snake Hill Farm, L.P. located 35
miles East of Cleveland, OH produces maple syrup, pas-
ture raised, organic beef & 2 1/2 acres of certified organ-
ic vegetables. An intern who lives on the farm would
work mostly in the vegetable garden, planting, trans-
planting, weeding, harvesting, turning compost & selling
at a Farmers’ market. Live-in interns receive room and
board plus a stipend of $160.00 a week for 40 hours.
Interns take 2 days off each week; Sunday and either
Monday or Thursday. Visit www.snakehillfarm.com or
contact Savery Rorimer, 17900 South Park Boulevard,
Shaker Heights, Ohio 44120 or 216-295-1105.
GROWER’S ASSISTANT — PT Greenhouse, Allegheny
East MH/MR Center, Pittsburgh, PA. Assists grower in
planting and harvesting, packaging of harvested lettuce
product, cleans hydroponic gutter systems following
harvest, cleans greenhouse area as needed, transports
packed boxes to designated pick-up areas on and off
site. Contact Kate Bayer at 412-371-7391/extension 116.
Send all resumes to Human Resources, Attention:
Recruiter, 712 South Avenue, Pittsburgh, PA 15221, fax:
412-731-5045, Email: recruiter@aemhmr.org.
GARDEN INTERNS — Sankanac Garden CSA, to learn
biodynamic agricultural techniques working on our 15-
acre garden farm. Interns will take part in all areas of gar-
dening and running the 100-share CSA.The garden farm
is a diverse seasonal mix of vegetables, flowers, herbs,
fruit and livestock. American interns are eligible to regis-
ter for the Americorps Education Awards program,
which earns $4725 towards educational expenses.Train-
ing opportunities in Biodynamic Agriculture are offered
throughout the internship. Camphill Village Kimberton
Hills is an agricultural and crafts community, which
includes people with developmental disabilities. Visit
www.camphillkimberton.org and contact the Personal
Forum, Camphill Village Kimberton Hills, PO Box 1045,
Kimberton, PA 19442; 610-935-3963; e-mail: informa-
tion@camphillkimberton.org.
FARMSTEAD RETAIL STORE SUPERVISOR — Hen-
dricks Farm & Dairy, seeks an enthusiastic individual
with a passion for artisanal food products to oversee our
retail store.The ideal candidate will have a willingness to
learn our methods and philosophies and use that
knowledge to aid customers with their purchases. All
inquiries should be directed to: opportunities@hen-
dricksfarmsanddairy.com.
EMPLOYEES/APPRENTICES SOUGHT — Blooming
Glen Farm in Perkasie, Pa, in Upper Bucks County, has
two full-time seasonal positions available for 2007. Posi-
tions begin in April and end late October. You will work
with the farmers in all aspects of vegetable production
from seed to harvest. Applicants should have a serious
interest in sustainable and organic agriculture. We mar-
ket to a 150-member CSA and Philadelphia farmers’
market. For more information on our farm see
www.bloomingglenfarm.com or email Tricia Borneman
at info@bloomingglenfarm.com.
INTERNS/EXPERIENCED FARMER WANTED — choose
an exciting & growing field with a highly successful
organic farm! Great opportunity for hard-working indi-
viduals with agricultural interests. Very diversified certi-
fied organic 80 A. vegetable and fruit farm of 30 years, 45
min. from Pittsburgh, PA. One of the largest subscrip-
tion/CSA retail operations in the country plus green-
house and wholesale market. Help us grow in new
directions toward increasing professionalism and sus-
tainability. If you’ve got experience in these areas, we
will value it and utilize. If not, we’ll “train to suit.”
Salary/benefits dependent on experience (8.50/hr min).
Kretschmann Farm, www.kretschmannfarm.com, email
Don & Becky Kretschmann at don@kretschmannfarm
.com, or call 724-452-7189. Send application to 257 Zei-
gler Rd. Rochester, PA 15074
 21
Classified Ads/Employment
GROWER & ASS’T GROWER WANTED — at the Brook
Farm Project, located in New Paltz, for our 5-acre organ-
ic vegetable CSA for the 2007-growing season. This will
be the second year of operation of the CSA planned to
have 100 members. Our not-for-profit demonstration
farm is now in its fourth year of operation. The educa-
tional side of project works with local SUNY New Paltz,
the Culinary Institute of America, other local organiza-
tions and individuals to promote sustainable agricul-
ture. The farm has a total of 70 acres. In addition to the
5-acre organic vegetable CSA, we grow a limited num-
ber of berries, and have a small number of livestock
including cattle, pigs, chickens managed separately. On
site housing is available for farmer or farmer couple.
Please call Dan Guenther at 845-255-1052 or email
brookfarm@hvi.net.
ORGANIC FARMING OPPORTUNITY — Bradford Coun-
ty farm available for farming. 255 acres, 80 tillable,
3-bedroom house, 27 stanchion barn. Farm on edge
of village of Mosherville with elementary school.
Information at www.mtecpas.com/Farm and select
Spring Meadow Farm. John McClelland, 515-292-7974,
john@mtecpas.com.
POSITION SOUGHT — full time farm position w/on
farm housing in north/central Pa. Would consider other
areas of Pa and southern NY. Prefer small, diversified
grazing dairy with young couple starting out or older
couple wishing to slow down and turn over partial man-
agement. Some capitol available for partial owner-
ship/management. Over 30 years experience with
livestock, field work, rotational grazing with strong
mechanical background. On farm processing experi-
ence. Contact Greg Yaple 570-998-2017
PENNSYLVANIA CERTIFIED ORGANIC — Want to work
with people committed to assuring the integrity of
organic food production in Pennsylvania and surround-
ing states? PCO is looking for the following new staff
members: Organic Certification Specialist, and Adminis-
trative Director (aka Director of Operations). Full job
descriptions (including duties, qualifications required,
and typical tasks) are available on PCO’s website at:
www.paorganic.org/job_openings.htm. Electronic sub-
mission of application materials (résumé and cover let-
ter) is preferred. Direct inquiries and applications to:
Kristal Ford, PCO Office Manager, kristal@paorganic.org,
814-364-1344.
URBAN FARMER WANTED — the Quality Community
Council of Charlottesville, Virginia seeks an innovative
and experienced farmer to help launch a sustainable
urban farm. The farm’s mission is to: 1) create direct
access to fresh and healthy produce for the community;
2) build community by engaging a diverse population in
farming; and 3) promote QCC’s mission to improve the
quality of life in low income neighborhoods. Position
includes full-time salary and is immediately available.
Contact Neal Halvorson-Taylor, cameronlane@earth-
link.net, 327 W. Main Street, Suite 101, Charlottesville, VA
22903, 434-977-3045.
FARM MANAGER — Hendricks Farm & Dairy, seeks an
enthusiastic individual with a passion for artisanal food
products & animal power, grass based dairy production.
The ideal candidate will have a willingness to learn our
methods and philosophies and use that knowledge to
build on our current foundations. Inquiries should be
directed to: opportunities@hendricksfarmsanddairy.
com. Compensation commiserates with experience,
housing not currently available.
ADVERTISEMENT
21
INTERNSHIP — Backbone Food Farm, located in Garrett
County, Maryland is a diversified family farm. Located on
530 acres we raise organic (not certified) produce and
shiitake mushrooms. We market our produce at 4 week-
ly farmers markets, a 50 family CSA and local restaurants.
In addition to 8 acres of gardens, we have a family milk
cow, hogs, beef steers, laying hens and Percheron draft
horses. We are offering an internship opportunity for
one or two people from late April through late Septem-
ber. Interns will have the chance to learn what it takes to
run a small family farm. Weekly stipend of $75, housing
in a secluded cabin- no electric or plumbing, all meals
provided although interns are responsible for fixing
some meals on their own. Contact 301-334-5633,
kdubansky@iceweb.net.
FARMSTEAD CHEESEMAKING ASSISTANT — Hen-
dricks Farm & Dairy, seeks an enthusiastic individual
with a passion for artisanal food products to learn the
art of farmstead cheesemaking. The ideal candidate will
have a willingness to learn our methods and philoso-
phies. All inquiries should be directed to: opportuni-
ties@hendricksfarmsanddairy.com.
Note to our readers:
Due to space constraints with the newsletter, we
sometimes are not able to print all of our classi-
fied listings in full detail. For a complete list,
visit our website at www.pasafarming.org and
click on the “Opportunities” section. If you do not
have Internet access, contact Michele Gauger at
814-349-9856 and we can send a list to you.
Also visit our Intern Board for up-to-date listings
of internships offered by our PASA member farms
and businesses.
 22
Calendar
April
Apr 20
Classrooms, Cubicles & Cucurbits- Bridging the
Gap Between Local Food & Institutions, Airlie
Conference Center, Warrenton, Virginia. One-
day conference & collective brainstorm on how
institutions can participate in and support the
local food movement. Presentation topics
include the Institutional purchasing of local
foods, innovative education and research-ori-
ented farm & garden projects, and the hosting
of local food production on institutional land.
Confirmed speakers include Fred Kirschen-
mann of the Leopold Center, Kelsey Siegel of
the Edible Schoolyard in Berkeley, California,
John Dickman of Google, Mountainview, Cali-
fornia, and Lindsey Ketchel of the Intervale in
Burlington, Vermont. Contact Pablo Elliott, pel-
liott@airlie.org / Phone 540-347-1300 ext.3163.
Full conference schedule and registration infor-
mation is posted on Airlie Foundation’s website
www.airlie.org.
Apr 21
The Role of Raised Beds in the Farm Organism,
9-5pm, Pfeiffer Center, Chestnut Ridge, NY. Con-
tact info@pfeiffercenter.org; 845-352-5020 x20.
Apr 21
Value-added Dairy Farm Tour, 11am-2pm, Sher-
man Hill Farmstead, Franklin NY. Sponsored by
CADE Agriculture Education & Marketing. Cost
$20. Linda Smith will discuss her goat dairy &
artisanal cheese & yogurt production. Contact
Kelly Miller, 607-433-2545,www.cadefarms.org.
Apr 21
Local Food Dinner, Dickinson College, 5:30pm.
Keynote speaker Kim Seeley of Milky Way
Farms. Event will be preceded by indoor farm-
ers' market. Contact Jenn Halpin, 717-245-1251,
tickets are $10.
Apr 27–28
Pfeiffer Center Organic Beekeeping Workshop,
Chestnut Ridge, NY. Workshop presented by
Gunther Hauk for active beekeepers as well as
beginners including a hands-on session. Lots of
practical advice & demonstrations. Optional
Beginner Session, Apr 27 — This will provide a
very basic introduction to the hive and the
honeybee & is recommended for those with lit-
tle practical experience in beekeeping. Email,
beework@pfeiffercenter.org, call 845-352 5020
ext.20 or visit www.pfeiffercenter.org.
May
May 1–June 24
Organic Gardening course offered by Cornell
University, cost is $300. To learn more or to reg-
ister, go to www.cce.cornell.edu/hortdl. If you
have any questions, contact program coordina-
tor, Marguerite Wells, at mw38@cornell.edu or
607-255-9911.
May 4
Herb & Weed Walks with Grace Lefever, Son-
newald Educational Homestead, Spring Grove,
PA, 6-8pm. Call Grace at 717-225-3456 for more
information. The farm is located about 8 miles
southwest of York, PA. Walks will also be held on
May 8, 10, 12, 15, 23, 26 &30.
May 4–5
Pennsylvania Women in Agriculture Workshop
— Living in Balance: A Centered Approach to a
Farming Life, One World Environmental Camp,
Spring Mills, PA. This workshop presents the
concept of conscious and mindful living made
practical through a day-to-day approach to life
on and off the farm. Contact Ann Stone at 814-
863-4489 or 717-582-3858.
May 4–5
PASA Field Day — Goat Milk Cheesemaking
with Linda Smith at Fallsdale Farm in Tyler Hill,
Wayne Co. Registration includes two full days of
instruction, a 12-page notebook with recipes,
breakfast snacks and a hearty lunch each day.
Cost: $125 for PASA members, $175 all others.
Register with PASA at 814-349-9856 ext 2.
May 11–12
5th Annual Pennsylvania Land Conservation
Conference, Penn Stater Conference Center
Hotel, State College, The Pennsylvania Land
Conservation Conference is Pennsylvania’s
annual training, networking and inspirational
event for those involved with private and pub-
lic land conservation. Learn more at http://con-
serveland.org/conferences/2007/.
June
Jun 7–9
Native Plants in the Landscape Conference,
Millersville University, Lancaster County,
Millersville, PA. Contact 717-872-3030,
npilc@yahoo.com or visit www.millersvillena-
tiveplants.org.
Jun 18–Aug10
Ecovillage & Permaculture Certificate Program,
Lost Valley Educational Center, Eugene, OR.
Contact 541-937-3351x112 or
www.lostvalley.org/epcp.
Jun 23
Summer Solstice Sustainable Farming & Energy
Celebration, 4:00–9:00pm, Wilson College,
Chambersburg, PA. Includes farm tour of Fulton
Farm, renewable energy demonstrations, music,
food & fun! Contact Matt Steiman, 717-264-
4141 x3247.
February 2008
Feb 7–9
PASA’s 17th annual Farming for the Future Con-
ference, Penn Stater Conference Center, State
College, PA.
Stay connected!
Visit PASA online at www.pasafarming.org
22
PASA Opinion
continued from page 16
Life is constantly changing and is adapt-
able. In nature, it is when change does
not occur that death and extinction
occur. In humans that which often caus-
es us to abandon the inertia of habit and
set course for positive improvement is
love. The most fulfilling of human
efforts, when we feel the most “alive,” are
certainly characterized by caring and lov-
ing. But for some mysterious reason it is
not automatic for us humans. We need to
choose to love. So this might be the third
principle in our efforts for sustainability:
love. Life as pertains to humans cannot
continue without change, with love as the
steadfast motivator.
To sustain our home planet we Amer-
icans must leverage the golden years of
our world preeminence to create a world
of cooperation and betterment for all. We
must seek to create a world of open-
minded citizens pulling together instead
of using our advantage to further our
own agenda. By example we must teach
the next generation of leaders not selfish-
ness and bullying, but consensus building
and cooperation. We must use our power
and what’s left of our prestige to build
international institutions rather than
encourage unilateralism. As individuals
and as groups we must foster attitudes,
which are respectful and loving across
regions, cultures, nations, and time.
We must learn to love with all our pas-
sion. We must be ready and willing to
change personally from long entrenched
modes of action and attitudes. We will
see results, indeed we already are. We will
experience peace because these living
forces are built into the natural world —
we need only quit the struggle against
them. We will feel secure both for our-
selves and our progeny in the realization
of united human effort.
I’m sure many others have tried to
define sustainablility and many better
than I, but these are my musings of the
moment. n
23
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 Looking for More Exposure
for Your Farm or Business?
Have an Upcoming Event
or Conference?
New Farmers’ Market
or Business Opening?
Why Not Try Display
Advertising in Passages?

Place Your Ad Today!

• Display ad rates starting at $80.
• Special discounts of 10% offered to
PASA business & nonprofit members.
• Ads available in various sizes.
• Choose from single or multiple insertion
packages — 20% discounts for a full
year of advertising.
• We can create an ad for you —
just ask about design services.
• Back cover, one-color ads starting
at $600
New this year!
Contact Michele Gauger at PASA, email
michele@pasafarming.org or visit
PASA is selling
www.pasafarming.org for more ad space on our back
information on this opportunity. cover — a great way
to have one color
with your
advertising!

Non Profit Org.

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