Go News Summer 05

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What is Georgia Organics really doing?

Sure, this newsletter is packed with articles and evabout issues you care about, namely healthy foods sustainable farms. But you may be hard pressed to specicname some of Georgia Organics strategic projects. Perh

youve come to our annual conference or some other evand have a sense of our work. The truth is we dont alwtoot our own horn like we should.

I recently completed a lengthy grant applicatand in it, I had to take inventory of our programs aaccomplishments. In re-reading the section that outlined nine current initiatives, I was duly impressed and realthat if I have to remind myself about everything positive

are doing, I sure better remind the membership.To bring you up to date, I have summarized below some of our efforts in just the p

three months. My plan is to be diligent in sharing this information every quarter, so you wget a clearer picture of how Georgia Organics staff spends its days, why we do what wand what impacts or gains we are making. After all, if you are reading this, you likely madinvestment of some kind in this organization, so its time to check how your portfolio is doin

Sincerely,Alice RollsExecutive Director

From the DirectorGeorgia Organics

P.O. Box 8924 Atlanta, GA 31106770.993.5534

[email protected]

Board of [email protected]

Barbara Petit, PresidentAndy Stocklinski, Ph.D. Vice President

Mike Gilroy, SecretaryLeslie Fellows, TreasurerGeorge Boyhan, Ph.D.

Leeann Culbreath Juan Carlos Diaz-Perez

Jennifer DuBoseWill Harris

Daron (Farmer D) JoffeRick ReedAlex Rilko

Patrick C. (Mike) SmithCharlotte Swancy

Kathleen (Kat) West

Advisory BoardSkip Glover

Luanne Lohr, Ph.D.Stephanie Van Parys

GO Staff Alice Rolls

Executive [email protected]

Mary Anne WoodieAdministrative Assistant

[email protected]

Karen S. AdlerEditor & Outreach Program

Coordinator404.633.4534

[email protected]

Lynn PughFarm Marketing Program Coordinator

[email protected]

Rick ReedOn-Farm Research Coordinator

[email protected]

Relinda WalkerProgram Coordinator

for South [email protected]

News From Georgia Organics July 8, 2005 Published Quarterly

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

Volume 9 Issue #2Copyright 2005, Georgia Organics, Inc.

All rights reserved

2 News From Georgia Organics www.georgiaorganics.org Summer 200

Organizational & Program Update (April June 2005)Mentoring & Outreach Karen Adler continues to work with our six farmer-to-farmer mentoring pairsand receive excellent feedback from participants. Mentoring farmers Andy and Hilda Byrd, of WhippoorwilHollow Farm, and Daron Joffe (Farmer D), of Serenbe Farm, met with mentees Keith Poole and DonnaPapastathis, and Karen, for training farm visits in May.

Reduced Pesticide Use Relinda Walker and Rick Reed coordinated three eld days in April and May onblueberries, no-till peppers and watermelon in south Georgia attended by a total of 102 people.Curriculum Development Lynn Pugh is coordinating the creation of a curriculum on organic growingand markets for use by university extension agents, master gardeners and high school educators. GeorgiaOrganics led a three-day eld tour of seven sustainable farms for fteen instructors in June.

Regional Food Initiative Georgia Organics assisted Emory University and the University of Georgia inhosting the rst regional food conference held in Atlanta in early June and attended by seventy-nine people.

Direct Marketing Education GO is creating video clips of six farmers to highlight direct marketingstrategies. The rst video was completed in June. All clips will debut on our website later this summer.

Community Gardens GO, in partnership with the Atlanta Community Gardens Coalition, assisted inorganizing the second annual tour of community gardens in June, attended by 83 people. Alice Rolls ledthe bicycling portion of the tour to promote community gardening and alternative transportation.

Organic Peanut Initiative Georgia Organics joined representatives from SARE, UGA, Hebert GreenAgroecology, USDA National Peanut Research Laboratory, and USDA-ARS in May to discuss how tostrategically advance the production of organic peanuts.

Savannah Organic Weekend Georgia Organics hosted the Second Annual Savannah Organic Weekend,attended by 140 people, to promote sustainable and organic foods and farms. The three events weresponsored by the Melaver Family Fund, Gottliebs Restaurant and local area farmers.

New Ofce GO moved to our new Atlanta ofce and painted with the help of ve stalwartvolunteers. All paint colors selected were named after veggies, including celery and pumpkin.

Other Events Georgia Organics promoted and participated in the following events: Earth Day at Patagonia,Athens Farm Tour, Gardening Class at Sevananda, Harrys Earth Day, the Southern Living Idea House GrandOpening, Les Dames Chef Appreciation Dinner and the Department of Human Services Employee Health Fair.


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Home Grown: Cultivating the Roots of Real Change

The Community Food Security Coalition celebrates its Ninth Annual Food Security Conference in Atlanta, GA at the WestinPeachtree Plaza from October 5 through October 9, 2005. CFSC brings this educational and empowering event to the homof the civil rights movement, with the intent of cultivating the roots of real change in food security.

Hosted by the University of Georgia Cooperative Extension Urban Gardening Program and in partnership with theAtlanta Community Food Bank, this conference will present an effective forum to confront pressing issues in family farmin

childhood obesity, and hunger. The event offers the Home Grown feel of Georgia and its local food traditions, while reectingthe full spectrum and diversity of the community food sector.The event kicks off with pre-conference trainings in Organic Certication, presented by Georgia Organics, Maste

Gardening, and School Gardening, with eld trips to local farms and gardens. Invited keynote speakers include Georgia LaboCommissioner Michael Thurmond and Special Advisor to the Director General of the Food and Agriculture Organization EvClayton. Some fty-ve interactive workshops and panels will feature speakers from the frontlines of the community food sectoProjected to bring together at least 600 participants from across the country and the South, the conference will provide an abundanof information and stimulating dialogue about solutions to the health and community development challenges facing both urbaand rural communities.

The Community Food Security Coalition is a North American organization of environmental, nutrition, sustainableagriculture, community development, gardening and anti-poverty and anti-hunger groups. CFSC seeks to develop self-reliancamong all communities in obtaining their food and to create a system of growing, manufacturing, processing, distribution, anselling food that is regionally based and grounded in the principles of equity, health and sustainability. For more information viswww.foodsecurity.org or call 310.822.5410.

Summer 2005 News From Georgia Organics www.georgiaorganics.org

Be Sure Youre GettingAll The Dirt

G eorgia Organics monthly eNewsletter, The Dirt,keeps you up to date on important events, issues, andshort items of interest. If you are not receiving it, send yourname and e-mail address to [email protected],and well make sure you dont miss any of The Dirt.

Farm 255: New Restaurant in AthensHas Roots in Local & SustainableFarmingThe founders of a local organic farm have opened arestaurant in downtown Athens, GA, called Farm 255.Located at 255 W. Washington Street, the restaurant alsohouses a full bar, hosting live performances by well-known local musicians.

Farm 255 serves Mediterranean-inspired farewith Southern accents, reecting their commitment tolocal, sustainable and organic farms. Seasonal menuschange frequently to highlight local produce at its peak.

Owned and operated by Settebello RestaurantGroup, Farm 255 has its roots in Full Moon Cooperative,a 100-acre farm in Athens that is managed by four of Settebellos partners. For information and reservations call 706.549.4660 or visitwww.farm255.com.

LocalHarvest: Match Madein CyberspaceFarmers: Looking for customers to enjoy the benets of your organic and sustainably grown produce? Consumers:Looking for healthy, mouthwatering, local food? You wontnd each other on eHarmony! LocalHarvest is the onlinematchmaker for you.

Along with Georgia Organics, LocalHarvest believes thatthe freshest, healthiest, most avorful organic food is whats grownclosest to you. Registering more than 5,000 hits a day, their websiteis designed to help you nd farmers markets, family farms, andother sources of sustainably grown food in your area, where youcan buy produce, grass-fed meats, and many other goodies. Youcan click on their interactive map to zoom in, or use the search formfor quick results. If you are a farmer, market manager, restaurantowner, CSA, or run a business related to locally-grown food, youcan add your listing to their directory - free. Try it for yourself!www.localharvest.org.


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Natural GRASSFED GROUND BEEF

M I N I M A L L Y P R O C E S S E D - C O N T A I N S N O A R T I F I C I A L I N G R E D I E N T S

Currently available at these fine retailers:

Its healthier More of the right fats, less of thewrong fats. Higher in Omega 3s,conjugated linoleic acid (CLA), andbeta carotene. No added hormones

or antibiotics. It is safer

Our cattle are farm raised frombirththis is the ultimate sourceverification. No worries about E. colior mad cow disease (BSE).

It tastes better Our ground beef contains all of the high value steak cuts. Thisunprecedented procedure givesour beef its unique high quality.

It is the right thing to doWhite Oak Pastures supportsthe humane treatment of animals, independent familyfarmers, and environmentallysustainable practices.

Grassfed beef is better because:

Publix Atlanta:The PeachPublix at PerimeterChastain PlazaPeachtree BattleWest Paces Ferry

Publix Atlanta:Publix at PonceToco HillsPublix at Piedmont Paces Ferry Center

Ansley Mall

Publix Marietta Highlad PlazaWoodlawn Point Piedmont Commons

Publix Dunwoody Dunwoody Hall

Publix Alpharetta Haynes BridgeVillage

Also at Natural Foods Warehouse in Alpharetta and natural food stores through Tree of Life

Will Harris, Proprietorwww.whiteoakpastures.com

PO Box 98, Bluffton, GA 39824 [email protected]

GO SAVANNAH: Second Organic Weekend on the Coast a SuccessThanks to all who attended, and to all who worked hard and contributed to make the second GOSavannah Organic Weekend on May 21 and 22 a success. Once again, a wonderfully diverse groof people came together for a variety of events to learn, enjoy, and celebrate organic food, farmiand healthy living.

Starsh Caf (formerly Bread & Butter Caf) ofcially kicked things off on Saturday wan incredible organic brunch featuring made-to-order omelets, stone-ground heirloom grits, antheir famous bread pudding, prepared organically, of course. The surprisingly cool weather didnstop folks from shopping for organic goodies and craft items across the street at the Growing HopCommunity Market.

Peter Brodhead, owner of Brighter Day Natural Foods, gave an engaging and educatiotalk about the value and healing properties of a variety of herbs and foods. Following that, participan

were welcomed at The Sentient Bean, Savannahs vibrant coffee-house, for a coffee cupping (tasting) presented by Bill Harris, Lee Harand Tripp Pomeroy, of Caf Campesino, importers and roasters of all-organic, all Fair Trade coffee from around the world. In additionto providing tastes of a variety of delicious coffees, the Caf Campesino crew spoke about coffee-growing, the importance of Fair Trade, and the inner workings of a coffee roasting operation.

The grand nale: Organic Sunday Dinner at Gottliebs Restaurant. As the weather heatedback up, an appreciative group of diners, including the Critz family party, contributing farmers, andother good food enthusiasts, found cool refuge in the elegant restaurant owned by the three Gottlieb

brothers. Chef Michael Gottlieb presided as the staff presented course after course of savory organicdishes, paired with wonderful wines. Well before the Strawberry Short Cake with Cream Cheese IceCream, any straggling non-believers were converted to the organic camp.

Special thanks to the Melaver family for their continuing generous sponsorship. Thanksalso to the Starsh Caf and Gottliebs Restaurant, The Sentient Bean, Caf Campesino, RelindaWalker, gracious volunteer Anna Gounaris, and event founder Shirley Daughtry. The organic mealswere made possible by Heritage Organic Farm, Walker Farms, Dyal Farm, Deep South Growers,and Brighter Day Natural Foods.

It can take a long time to establish a tradition, but fortunately the GO Savannah OrganicWeekend has made it in two short years. See you next spring!

Bill Harris & Alice Rolls talking coffee

Starshs Chef Bob Hann preparesorganic omelets.


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chicken is something that they want. Daughtry satises her customerswith Eberly organic chicken from Pennsylvania. Its a popular itemwith our co-op members Daughtry says. The whole chickens andthe chicken breasts.

Laurie Moore, program coordinator for the FarmersFresh Food Network, based in Carrollton, has found another wayto meet the demand. Moore, who also runs Moore Farms with herhusband, Will Moore, imports whole, dressed birds from BlackwaterFarms in Mississippi, selling them to customers for $2.80 per pound.Consumer demand for sustainable, organic poultry is huge. We getcalls from all over Georgia and Alabama... people from Columbuswould drive up to Atlanta to pick up.

Blackwater Farms chickens arent certied organic; whatthey are is pasture-raised. Steve Bator, Blackwaters co-owner, notesthat organic regulations do nothing to prohibit large-scale factoryfarming practices. Bator says, We refuse to do connement on our

property. Their focus? Raising the birds as humanely as possible.Consumers have responded positively to Blackwaters product, evenwithout the organic label. Business has grown from 100 to 15,000birds in three short years.

Pasturing farmers put what is right for the chickens astheir rst priority. On the pasture, the chickens spend their daysoutside foraging for bugs and eating grasses in an environment freeof pesticides and chemical fertilizers. It only takes a day or two forthe chickens to pick the patch bare so mobile pens are used to movethe small ocks to fresh ground as needed. This frequent movementreduces the buildup of pathogens that cause infection. Birds raisedon pasture are therefore healthier and dont require feed laced withsub-therapeutic doses of antibiotics.

It all adds up to a tastier bird. Anyone with a palate can tellthe taste is a lot richer, says Patrick Martins of Heritage Foods USA.Because birds mature more slowly and get more exercise, pasture-raised chicken has a rmer texture with greater marbling and avorthan their indoor brethren.

In a nice bit of synergy, doing whats best for the bird alsohappens to be whats best for the human: grass-fed poultry is alsohealthier for you. Meat from grass-fed poultry, while low in fat, hashigh levels of Omega-3 fatty acids, known as the good fat becausethey play a vital role in every cell and system in your body. (Seesidebar for more benets.)

It is also signicant that pasture-raisings inherently smavolumes eliminate the environmental pollution that puconcentrated large-scale poultry production facilities on thEPAs monitoring list. According to the National Centefor Appropriate Technology, 63% of all pastured poultryenterprises raised less than 1,000 birds a year in 1999nea

half of all pasturing farmers in the NCAT study raised lethan 500 broilers annually.Perhaps best of all, it is the small family farm th

stands to reap the nancial benets from capitalizing on thburgeoning and yet-unsatised demand. With as little as 5, 1or 20 acres, a minimal investment and some incremental laba new revenue stream can be created. This diversication keesmall family farms thriving, an increasingly difcult endeavin the face of corporate farming practices that require hueconomies of scale and capital investments in return for razothin margins.

Recognizing the hope that pasturing offers to Georgiasmallest farms, Fort Valley State University instructs farmein pasturing practices. Explains Will Getz, Ph.D., a professand extension specialist in animal science at FVSU, these farare not going to be the low-cost producer. Consequentlymarketing is integral to the pasturing farmers success. Tproduct has features that people will pay more foronce thfarmer develops a good customer base, word of mouth kickin, says Dr. Getz.

Trying to locate these farmers is another matteIndeed, the two sources I located quickly dried up. Onrequired membership in their CSA (Community SupporteAgriculture group) in order to receive chicken; recent reporare that they no longer offer poultry even to their CSAmembers. The second was recently told by the state to ceaselling their poultry for human consumption.

If pasturing creates a grand slam by simultaneousbeneting small family farms, consumers, the environment athe chickens themselves, why isnt it happening in Georgia?

A Needle in the Haystack Contd from page 1

Photo courtesy of Whippoorwill Hollow Organic Farm

Contd on page 6

Two workshops presented byFlorida Certified Organic

Growers & Consumers Inc. (FOG)


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Bottlenecks in Supply

The problems facing Georgias small-volume poultry farmersrival the size of the untapped demand. The lesser deterrent isthe lack of locally grown feed. But farmers ready to pony up andpay the high cost of shipping organic feed in from Virginia face aneven bigger deterrent: processing. There are zero processors whoserve small volume poultry farmers in Georgia. In fact, BlackwaterFarms in Mississippi claims to be the only multi-species processorin the entire Southeast. While Blackwaters processing business hasfostered a thriving cottage industry of small poultry growers in theirlocus, the long journey would prove too stressful for chickens raisedin Georgianot to mention being contrary to the fuel-saving benetsassociated with local production.

As a pasturing farmer interested in providing a certiedorganic and local product to his customers, Emile DeFelice, of CawCaw Creek Pastured Pork and the Carolina Farm StewardshipAssociation, thinks about these problems daily. His diagnosis? The

feed end of the thing, the processing end of the thing, the wholethings broken. According to DeFelice, some top-down leadershipis required to create a supportive infrastructure that says, We wantsmall farms in our state, and heres what were going to do about it.

Enticed by a constant stream of customer inquiries, Andyand Hilda Byrd, of Whippoorwill Hollow, thought they had founda solution to the supply-side problems. By pooling organic feedorders with other farmers, they took a bite out of shipping costs.And rather than look for an external processor they chose to dothe processing themselves on the farm. The end product was priceyat $3.75 a pound, but given the tight supply and high demand, theByrds found a ready market.

Thats when they hit the nal stumbling block. A confusingintersection of federal and state regulations, combined with patchworkenforcement, led them to believe, at rst, that their operation wasunorthodox, but not illegal. The USDA inspected their processingfacility and provided assurances that it was on par with approvedfacilities in other states. As is standard USDA practice, the Byrdswere exempted from inspections during the actual slaughter andsubsequent processing since their volume didnt meet the USDAminimum threshold of 20,000 birds a year., and they were planningto sell only within the state.

When asked for comment, the state had a different opinion.Georgia law states that all meat for sale in markets and restaurantsmust have been inspected by an approved authority during processing.You can process (uninspected) all you want, can use them on yourown or for your guests and your family, but you cant sell them,encapsulates Dr. Rex Holt, Director of the Meat Inspection Sectionof the Georgia Department of Agriculture.

So who provides these inspections? For chickens inGeorgia, the USDA is the only approved authority and the farmersonly choice. But due to the USDA minimum volume exemption,Georgias small farmers cant get inspections from the USDA evenif they paid for them. Its a real Catch-22, admits Dr. Holt. Thesituation inherently, if unintentionally, favors chicken processorsusing conventional practices to raise and slaughter successive high-volume waves of birds.

The Byrds found themselves smack in the middle of thdilemma earlier this year when state consumer protectioregulators informed them that they were not in compliancwith Georgia consumer protection laws, and told them tcease selling their birds for human consumption.

Tommy Irvin, Georgias Commissioner of Agricultursays, The best suggestion is to form a co-op to bring farmeup to the volume they need to qualify for USDA processininspections. Referencing Gold-Kists success as a co-op threcently went public, Irvin states, A lot of programs in thSouth were made successful by co-ops. If theres a big market this type of bird, the co-op can have control of the productionproduce for the market, and keep all the prot.

Matching the federal exemption for small farms (adone in the Carolinas and Alabama) to allow intra-state salfrom uninspected small volume processors isnt an optioSays Irvin: I understand that some states are looking the othway. My focus is making sure the product is wholesome ansafe. Georgia isnt going to look the other way. Ironically, thstate can and does provide inspections of exotic poultry breefor a fee. Chicken, however, being encompassed by the fedemeat inspection act, does not qualify for this service.

That the vast majority of consumers buy raw meat unknown origin at their local grocery store without a seconthought about its safety is a testament to the condence they hav

A Needle in the Haystack Contd from page 5Health Benets of Pasture-Raised PoultryA recent study, funded by the USDA, tested chickens raised on fresh greenpasture and compared them with chickens raised in connement houses. Themeat from pasture raised chickens contained:

21% less total fat30% less saturated fat28% fewer calories50% more vitamin A

100% more omega-3 fatty acidsAdditionally, the pasture raised birds contained signicant levels of omega-3 fatty acids where conventional chickens had none. The human body can-not produce omega-3s on its own; they must be obtained through diet. The following are some health benets of pasture raised chickens from studiescited on www.eatwild.com and in Jo Robinsons book Why Grassfed is Best!:

People with ample amounts of omega-3 fatty acids in theirdiet are less likely to have high blood pressure or an irregularheart beat. They are also less likely to have a heart attack.

In animal studies, omega-3s have slowed the growth of awide array of cancers and kept them from spreading.

Omega-3 fatty acids reduce bronchial hypersensitivity inasthma patients.

Eating grassfed meat gives you a lower risk of becominginfected with pathogenic E. coli bacteria. This is a more basicand natural way of dealing with E. coli than to irradiate themeat we eat.

Additionally, a study completed by Virginia Tech found pastured poultry tobe 70% lower in fat; of the fats present, levels of poly-unsaturated weresignicantly higher while saturated and mono-unsaturated were lower. In aseparate study conducted by James Madison University, bacterial contami-nation has been found to be lower. Conventional poultry averaged 3600cfu/ml (colony-forming units per milliliter) compared with 133 cfu/ml inthe pastured poultry in the study.

From www.jehovahjirehfarm.com.


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in the current system. Though the opportunity for contaminationis inntesimally small, the mass-processing model increases thelikelihood of widespread impact should infection occur.

Consumer protection aside, given the huge economicstake Georgia has in broilers ($4.3 billion of the total $10.2 billionstate agricultural yield) the state cannot be less than vigilantin the toleration of unregulated ockseven though its theillegal importation of specialty birds thats most likely to be thesource of an infection. The 2002 outbreak of Exotic NewcastleDisease in the western U.S. resulted in the mass destruction of 3.9 million birds; the highly contagious avian inuenza appearedin Delaware, Texas, and Virginia the same year. Big poultry is ahighly competitive business characterized by micro-margins;even a small outbreak in Georgias intensely concentrated poultryfarms would have a devastating nancial impact on the growers,employees, and ancillary businesses that benet from poultry.

Chicken Feed to Fuel Georgias Farms

Small volume processors may be the least of Georgias poultryworries. Currently, Georgias comparative advantage inconventional poultry production lies solely in the efcienciescreated by the vertical integration within the state. Theseefciencies are great enough to outweigh Georgias distancefrom midwestern feed sourcesfor now. With future increasesin fuel and shipping costs inevitable, Georgias distance fromfeed will eventually negate this advantage, giving conventionalpoultry companies incentive to develop infrastructure in otherstates or countries located closer to feed sources.

Luann Lohr, Ph.D., of the University of Georgia, islooking for a solution. She nds millet promising as a feed cropideally suited to Georgias climate and topography. Readilysubstitutable for corn in the traditional soybean/corn feed mix,millet doesnt require the irrigation corn does, thereby conservingGeorgias limited freshwater resources. Her proposal, awaitingfunding by the university, is to study the production of organicmillet within a closed input-output system that demonstrates theentire organic model as viable.

Getting millet production established in Georgia,especially organic millet, could prove a lucrative insurance policyfor the states poultry stake. Tyson is quietly buying up organicgrains to get organic feed to supply their lots, Dr. Lohr notes.If we get organic millet off the ground and supplied in sufcientquantities, there would be a demand.

The dearth of organic feed affects the entire Southeast.Farmers typically encounter shipping costs as much as 2.5 times

the cost of the feed itself. If certied organic feed were readilyavailable, it is these small pasturing farms that are ideally situatedto quickly make the switch to organic certication.

Combining access to locally grown organic feed withapproved processing facilities would have an industry spring upovernight, says county extension agent and farmer Bill Hodge,of Hodge Common Sense Beef. Hodge, in conjunction withthe University of Georgia, recently completed a feasibility studyfor the creation of a processing facility. Though still three to veyears away, Hodge is gathering the names of farmers interestedin pooling resources to build a multi-species processing operationthat could encompass heritage turkeys, pastured pork, lamb and

grass-fed beef. Theres no guarantee that the facility will end upGeorgia; Alabama is also under consideration as a potential site

Dying of Thirst in Sight of Clean Water

Andy and Hilda Byrd were left with this last suggestion bthe Department of Agriculture: spend $100,000 or moon a processing facility and pool volumes with other farme

in the area to meet the USDA minimum requirement. Unlikconventional poultry processor Sanderson Farms entry intColquitt County last year, no one is lined up to offer economiassistance to the Byrds or any of the other small family farmwho could prot from raising poultry on pasture. Its the survivaof heritage farming itself thats at stake.

Needless to say, a fraction of the $4 million grant mon(including a $1.2 million grant from the U.S. Department Commerce secured by Senator Saxby Chambliss) supportinSandersons entry into Colquitt could create multiple smalvolume processing facilities strategically located throughout tstate, each bolstering the economic stability of the many smfamily farms in their reach.

In the meantime, confusion reigns among Georgiasmall-scale farmers interested in raising and selling smquantities of poultry. They know demand is high and they casell their product. The state tells them they need to talk with thUSDA about inspections. The USDA gives them the green lighThey become aware that the state might have a problem withat, and they end up unsure about how to proceed.

Worse, some farmers new to the situation have no idthat what theyre investing in might not be legal. Last month, AndByrd found himself selling organic feed to a farmer who claimto have received the go-ahead on his plans. Its understandabfrustrating. Says Byrd, I want to do it the right way and givegood product to the people I sell tofor people to know that itinspected. In the long run I hope thats what happens.

Having once experienced a locally grown, pasture-raisKosher King broiler, I hope so too.

A long-time organic consumer and good-food enthusiast, writer SuzaWelander lives in Atlanta, where she has organized her neighbors to becocustomers of a CSA (Community Supported Agriculture) farm.

The Chicken and the EggCompliance and licensing to produce and sell eggs on a small scale inGeorgia is relatively inexpensive, and much more straightforward thanfor poultry.

To be licensed by the state to sell eggs, farmers must learn howto candle eggs, using light to determine each eggs quality and grade. TheDepartment of Agriculture holds candling workshops at no cost to thefarmer, and issues a certicate to those who pass. Agriculture Departmentemployees must inspect and approve the farmers candling area. Eggs mustbe gathered, cleaned, graded, stored, and transported at an ambient tem-perature not to exceed 45 degrees Fahrenheit. The state egg law also speci-es requirements for labeling, depending on how the eggs are marketed.

Summarized from The Georgia Egg Hunt , by Suzanne Welander, News From GeorgiaOrganics, Fall 2004. For complete information on regulations, please contact the GeorgiDepartment of Agriculture, www.agr.state.ga.us. For a copy of the article, contact the edtor, [email protected], or call 404.633.4534.


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NORTH FULTON TAILGATE FARMERS MARKET,ALPHARETTA

Location: Wills Park Tag Ofce/Horse Park in Alpharetta,11913 Wills Road

Dates: June - August , Wednesday and Saturday morning,7 a.m. sold out.

Fresh-picked fruits and vegetables, culinary herbs, berries, local honey,cut owers, and plantsContact: Angela Kinnel, 770.551.7670

or [email protected]

DOWNTOWN ATHENS FARMERS MARKETLocation: 300 College Avenue at Washington, AthensDates: Mid-May to mid-August, Saturday, 7 a.m. - noonContact: Frank Henning , 706.549.3580

ATHENS GREEN MARKET

Location: Athens, Big City Bread PatioDates: Year-round, Saturday, 9 a.m. - 1 p.m.Contact: Carol John, [email protected]

MORNINGSIDE FARMERS MARKET, ATLANTALocation: 1393 N. Highland Avenue, NE, Atlanta,

in the parking lot next to Horizon RestaurantDates: Year-round Saturday morning, 8 a.m. - 11:30 a.m.Locally grown organic vegetables, herbs, owers, and fruits, soaps,herbal products, pottery, furniture, and other crafts. Free cookingdemonstrations by local chefs.Contact: 404.444.9902Website: www.morningsidemarket.com

GREENMARKET AT PIEDMONT PARK, ATLANTALocation: Piedmont Park, 1071 Piedmont Avenue, NE, AtlantaDates: April - October , Saturday, 9 a.m. - 1 p.m.Georgia-grown produce, baked goods, food specialty items, freshgarden owers, herbs, arts and crafts.Website: www.piedmontpark.org

FARMERS MARKET AT SPRUILL GALLERY, ATLANTA

Location: Spruill Gallery - 4681 Ashford Dunwoody Road(just north of Perimeter Mall), AtlantaDates: June - August Wednesday - 8 a.m. to 1 p.m.Locally-grown, organic, fresh fruits, vegetables, herbs and owersContact: 770.394.4019Website: www.spruillarts.org

COTTON MILL FARMERS MARKET, CARROLTONLocation: Carrollton, Georgia, Bradley Street,

downtown district, across from City HallDates: April - October, Saturday morning, 8:00 am - 12:00 pmAll locally-grown vegetables, fruit, eggs, and grassfed beef. Also,honey, bread, owers, shade grown coffee, cheese, plants, soaps,baskets, and folk art.Contact: Wendy Crager, Market Manager

770.537.3720 [email protected] Will Moore, Market Chair256.449.9504 [email protected]

Website: www.cottonmillfarmersmarket.org

BATTLEFIELD FARMERS MARKET, CHICKAMAUGALocation: Walker Co. Agricultural Center, located behind

the Walker Co. Civic Center, 10052 N Hwy 27.Dates: June - October, Saturday 8 a.m. - noon. Rain or shine.First year for this market. Locally-grown or produced fruits,vegetables, plants, herbs, owers, eggs, baked goods, jellies, jams, honey.Contact: Acting Market Director, David Matterson, [email protected]

Market sponsored by the Walker County YoungFarmers Association. 706.638.7739

Website: www.battleeldfmkt.org

SIMPLY HOMEGROWN: A COMMUNITY MARKET, CLAYTONLocation: Corner of Savannah Street (76 West) & Main Street

(next to Praters Main Street Books)in historic downtown Clayton, Rabun County

Dates: May - mid September, Saturday morning, 9 a.m. to noon,Regional growers. Fresh, mostly organic produce and local fresh-groundcorn meal and grits.Contact: 706.782.9944Website: www.simplyhomegrown.org

SQUARE MARKET, COVINGTONLocation: 1169 Washington Street, one block west off

historic Covington SquareDates: April October, Friday 4 p.m. - duskLocal farm products, horticulture, artisans specialty items.Contact: 770.784.1718Website: www.squaremarket.org

CUMMING FARMERS MARKETLocation: Castleberry Road, across from the FairgroundsDates: June August, Wednesday & Saturday, 7 a.m. sold out.Locally-grown fresh vegetables as well as herbs, berries, local honey,owers, plants, and other value-added food products.Contact: Carol Propes, 770.887.2418

DOWNTOWN DECATUR MARKETLocation: Downtown Decatur on the Square, just behind

the old Court HouseDates: May - December, Wednesday, 10:30 am - 1:30 pm.Locally-grown produce, owers, plants, herbs, honey and other value-added food products.Contact: Nicole Coleson, 404.377.0894Website: www.decaturfarmersmarket.com

DOWNTOWN KENNESAW FARMERS MARKETLocation: Historic Kennesaws Train DepotDates: May - September, Tuesday morning, 6 a.m - 10 a.m.

(next to Trackside Grill) and Thursday evening,5-8 p.m. at the Train Depot

Fresh-picked fruits and vegetables, herb products, berries, local honey,owers, plants, and herbs.Contact: Tome King, 678.717.7518

ROME GREEN MARKET, ROMELocation: Bridgepoint Plaza, located behind the AG Edwards

building in downtown RomeDates: May - October 2005, Saturday, 9 a.m. - 1 p.m.Locally and sustainably-grown produce, fresh cut and potted owers,native ornamentals, fresh cut and potted herbs, herb products, berries,local honey, grass-fed beef, fresh baked whole grain breads, local arts andcrafts. Free music.Contact: Liz Peterson, Market Manager, 706.290.9653,

[email protected] or Ann Arnold,Director, Rome Downtown Development,706.236.4477. Email [email protected].

THE GROWING HOPE MARKET, SAVANNAHLocation: On the corner of East Broad and Gwinnett streetacross from the Bread & Butter Caf, Savannah

Dates: April - June; & October December, Saturday, 9 a.m. - 1 p.m.Organic and locally grown produce, fresh baked bread, fair trade coffee,local honey, baked goods. Weekly chef demonstrations.Contact: Rebecca Freeman, 912.236.0955, [email protected].

A community project of Union Mission. DOGWOOD FARMERS MARKET, TALLAPOOSA

Location: Tallapoosa, Georgia On Robertson Avenue,between Veterans Memorial & Tallapoosa Primary School

Dates: Spring - late September, Saturday morning, 8 a.m. - 1 p.mFresh-picked fruits and vegetables from Haralson and Cleburne countiesContact: Ken Mugg, 770.574.9688

Georgias Local Farmers Markets


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Upcoming Workshops & EventsA Harvest Dinner: Autumn Benetfor Georgia OrganicsSeptember 29, 7 PM, AtlantaHosted by Ginny and Charles Brewer in Ansley Park,and featuring Chef Michael Tuohy of Woodre Grill. Forupdated information visit www.georgiaorganics.org or call770.993.5534.

Save the Date:GO-5 Seasons Farm to FeastThursday, November 10Sandy Springs, GAOnce again, Dave Larkworthy and Dennis Lange, ownersof 5 Seasons Brewing Company, will graciously host agala GO-5 Farm to Feast to raise awareness, membership,and money for Georgia Organics and sustainable living.

Join us for food, fun, and festivities, as Chef Dave,along with a bevy of talented local farmers, bring you afabulous organic harvest dinner. In addition to the bestmeal in town, you will be treated to live entertainment,presentations on organic and sustainable growing (andeating!), and a new lm highlighting the years activitieson the farm, with Georgia Organics, and at The 5.

Watch www.georgiaorganics.org for details, or call 5Seasons Brewing Company at 404.255.5911.

TAG Free Workshop For Small,Beginning, & Limited Resource FarmersThursday, September 22, Dalton GATAG (Team Agriculture Georgia) presents a fallworkshop at the Northwest Georgia Trade andConvention Center.Topics will include Organic Growing: Principles, Production,and Marketing, as well as Choosing Direct Markets that FitYour Farm, both presented by Georgia Organics.

Other topics will be: Medicinal Herbs; APRIMER for Selecting New Enterprises For Your Farm;Field Grown Nursery; Forage-Fed Beef and Lamb; MeatGoat Production and Management; Risk ManagementStrategies; Small Chicken and Egg Enterprise; andSustainable Natural Resource Management Opportunities.The luncheon topic will be Cut Flowers. The TAGworkshop is free, and includes lunch. To register visitwww.teamaggeorgia.com or call Kellie Vaughn, 706.638.2207.

Produced in partnership with the RMA (Risk Management Agency) of the USDA

Community Food Security CoalitionsNinth Annual ConferenceHome Grown: Cultivating the Roots of Real ChangeOctober 5-9, 2005, Atlanta, GAThis national conference will feature over 40 workshopnetworking, eld trips and skill-building sessions, local fooand culture, and much more. Take advantage of this yearconvenient location to connect with more than 600 people fromaround the country on issues related to healthy foods, farms, andcommunities. www.foodsecurity.org; 310.822.5410.

Certiably Organic!October 6, Gaia Gardens, Atlanta, 9:30 am - 4:40 pmGeorgia Organics and Gaia Gardens present an all-day workshopand eld tour for growers interested in becoming certied organicExperienced educators and farmers will offer a step-by-steoverview of the certication and inspection process, including review of organic principles, the National Organic Program rulesrecordkeeping, labeling, and choosing a certifying agent that right for you. Hosted at Gaia Gardens, a 5-acre community farmin metro Atlanta that was recently certied organic. Attendeeswill receive a certication notebook and lunch. Transportationfor CSFC attendees from the conference hotel is also includedLimit 60 people. Cost to be announced. Additional informationand registration is available at the conference websitwww.foodsecurity.org, or call 310.822.5410.

National Organic CerticationCost Share ProgramNeed help with nancing your organic certication? You may beable to qualify for as much as 75 percent of the cost up to $500under the National Organic Certication Cost Share Program.

The Georgia Department of Agriculture is participatingin the program. Applications will be mailed to the certiedorganic growers, processors, and the handlers who haveexpressed an interest.

If you are interested, contact Vernon Mullins, OrganicProgram Manager for the Georgia Department of Agriculture, bye-mail at [email protected] or by phone at 706 595-3408.

Organic producers, handlers and processors mustbe certied by a U.S. Department of Agriculture (USDA)accredited certifying agent during the period of October 1,2004 to September 30, 2006. The cost share program is on arst come, rst served basis.

Funding for the cost share program was included inthe 2002 Farm Bill. The National Organic Program of USDAsAgricultural Marketing Service (AMS) is administering the programwith the cooperation of the state agencies agreeing to participate.These agencies will determine the qualication of each applicant.


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First Ever BioneersSoutheast Forum This FallComing to Decatur, Georgia, October 14 16, 2005Take part in three days of workshops, networkingbrainstorming, visioning, alliance-building, art-makin

and problem-solving. You will be helping to build newnetworks across communities, cultures, and disciplineswhile connecting with women, men and youth who aremaking change

Experience meals of locally grown food, provocativlm screenings, spoken word performances and live musfrom around the South and around the world.

Share live presentations from Janine Benyus, ThomHartmann, Bill McKibben, Carolyn Raffensperger, Bernic Johnson Reagan of Sweet Honey in the Rock and otheprogressive visionaries, ghters, artists, entrepreneurs aninnovators.

Opportunities are available to volunteer, sponsoand exhibit at the Bioneers SE Forum. For details, contact:

BIONEERS SE FORUMemcnally59@abovethefold.info404.371.8554www.inspiringfutures.org/bioneers

Monsantos Secret Study Shows Health Hazards of GM CornA Monsanto study on a type of GM (Genetically Modied)corn shows signicant harm caused to rats fed on the variety,called MON 863, designed to be rootworm resistant. The

study shows kidney abnormalities and unusually highlevels of white blood cells. It raises serious concerns aboutthe impacts of GM foods on human health.

In spite of the irregularities in the health of therats fed the GM corn, the Monsanto report concluded thatthese were irrelevant, and should not be attributed to theGM corn, even though the rats fed non-GM corn exhibitedno such problems.

Monsanto had tried to suppress their own study,although they had to deliver it to European regulatorybodies for consideration of approval of the corn in Europe.Monsanto had claimed that their study could not be madepublic as it was condential business information.

The German government, alongside Greenpeace,contested Monsantos claim. On Monday, June 20, 2005, aGerman court overruled Monsantos appeal, and the datawas made available to the public.

Two scientists, Dr. Arpad Pusztai and ProfessorEric-Gilles Seralini, who had reviewed the study for theGerman and French governments, but who had beenforbidden from speaking out about it, were nally able toreveal their concerns about the safety of MON 863.

Not only were the effects on the rats cause forconcern, but according to the scientists, the design of theexperiment was poor, and Monsantos own conclusionslaughable. The scientists were clear that the EU (EuropeanUnion) Environment Council vote should not give approvalto MON 863. MON 863 also contains a gene for antibioticresistance, which under EU law should be avoided.

The study seems to back research carried out byDr Pusztai 7 years ago on the effects of GM potatoes onrats. Dr. Pusztai, one of the worlds leading toxicologists,had found serious impacts on the health of the rats. Buthis conclusions were inconvenient to the biotech-fundedscientic establishment. He was widely criticized, accusedof using awed methodology, and forced into retirement.But nobody was interested in repeating the experiment tosee if it held true or not.

This new report, from Monsantos own laboratory,goes a long way to show that concerns about the healthimpacts of GM crops should not be ignored.

Although the EU will now likely ban MonsantosMON863 corn, this same rootworm-resistant corn isalready being grown and consumed on a major scale in theUnited States.

Adapted from news items on the Organic Consumers Association website, www.organicconsumers.org, with thanks to Teresa, who summarized and posted muchof this information, and The Independent/UK article of May 22, 2005, Revealed: Health Fears Over Secret Study into GM Food, by Geoffrey Lean.


11/16


BENEFACTORMs. Millie Melaver, Savannah, GAMr. and Mrs. Norton Melaver, Savannah, GA

Tanner Health System, Carrollton, GATrinity Presbyterian Church, Atlanta, GAWestWayne, Atlanta, GA

SUSTAINERMr. & Mrs. Dale Critz, Critz Family Fund, Savannah, GANatures Path Foods U.S.A. Inc., Blaine, WA

BUSINESSAnson Mills, Columbia, SCGeorgia Crop Improvement Association, Athens, GAPrePrint, Atlanta, GAThe Sentient Bean, Savannah, GAWeissman, Nowack, Curry & Wilco Law Firm,

Atlanta, GA

PATRON Jennifer DuBose & Christopher Bivins, Atlanta, GADanyse & Julius Edel, Savannah, GAAlice Jepson, Savannah, GAC. Gail Johnson, Atlanta, GA Joan Karpeles & Jo Harwood, Atlanta, GA

FARM Joanna Cravey, Cravey Farms, Eastman, GAMartha & Robert Daniel, Athens, GANicolas Donck, Crystal Organic Farm, Newborn, GALynne Dorsey-Smith, Creek Hill Vineyards, Wildwood, GA Joseph & Frances Gatins, La Gracia, Clayton, GA

Earl Groover, Cumming, GAWill Harris, White Oak Pastures, Bluffton, GACynthia Hayes, McIntosh SEED, Darien, GAConnie, Michael & Ray Horner, Horner Farms, Homerville, GA

Growing Together with GO!Thank You to our New and Renewing Members and Benefactors

FARM (Contd)Tom and Karen Hunt, Twin Oaks, Pineview, GACarl Jordan, Spring Valley Farm, Athens, GA

Judy McVey, Sandhill Farm, Twin City, GADaniel Parson, Gaia Gardens, Atlanta, GAChuck Peters, Cloudland Farms, Cloudland, GALiz Peterson, Patchwork Farms, Armuchee, GALynn Pugh, Cane Creek Farm, Cumming, GASharon Strube, Okie Dokie Farm, Suwanee, GAWayne Tatum, Tatum Brothers Farm,

Glennville, GARelinda Walker, Walker Farms, Sylvania, GABob & Susan Woodall, Fort Creek Farm,

Sparta, GA

FAMILYSteve & Virginia Black, Statesboro, GARobert & Suzanne Currey, Sparta, GAElizabeth Douglas & Greg Hamblin,

Powder Springs, GA Jeff & Francine Draughn, JEFRAN, Inc.,

Collins, GARobert & Jeanne-Marie Halley, Atlanta, GAEdward Hatch, Atlanta, GALisa Holstein & Anne Clark, Atlanta, GACharlie Jameson, Hull, GA Jim & Kim Kenney, Buford, GAGeoff, Lisa, Ella & Billy Lewis, Athens, GADennis Mason, Athens, GAMarilyn & David Oberhausen, Arimathea

Farm on Yahoola Trace, Dahlonega, GADeedee Real, Atlanta, GA

Joyce & Bill Sayle, Atlanta, GADebby Smith, Marietta, GADavid & Melody Wilder Wilson, Atlanta, GAClay & Paula Yeatman, Lilburn, GA

INDIVIDUALKaren Adler, Decatur, GAKim Berry, Woodstock, GA

Elaine Bolton, Grifn, GAGeorge Boyhan, Ph.D., UGA-Southeast

District Cooperative Extension Service,Statesboro, GA

Deborah Breedlove, Macon, GACharles Brooks, Ellenwood, GASheryl Burke, Atlanta, GASandi Burroughs, Lawrenceville, GA Judith Carter, USDA-ARS-National

Peanut Research Lab, Dawson, GATami Chappell, Lilburn, GALaura Ciampa, Atlanta, GARianna Erker, Atlanta, GACarol Gandy, Post Properties, Inc.,

Atlanta, GAPatti Garrett, Decatur, GAWiley C. Johnson, III, USDA-ARS,

Tifton, GAAnne Kelley, Atlanta, GADottie Martin, Royston, GAEmily Mason, Decatur, GAVanessa Miller, Decatur, GAMary Elizabeth Morgan, Atlanta, GAHarry Neumann, Alpharetta, GADavid Reeves, Atlanta, GAElizabeth Sprague, Savannah, GAAnne Trotter, Savannah, GARahmie Valentine, Bluffton, SCVera Vogt, Decatur, GA

Mary Anne Williams, LaGrange, GA

STUDENTTodd Crane, Winterville, GA


12/16



13/16


My family has a love affair withbasil. The rst time I made freshpesto from our sweet genovesebasil grown in the backyard garden,my husband (then boyfriend)proposed on bended knee. Basilis a sure way to his heart. Andmy kids will gobble down a bowlof pesto pasta. After starting thisarticle today, my son Oscar toldme that he was hungry and that he

wanted that green sauce that you put on curly noodles. Andso I made our rst pesto of the season.

Most of us planted basil in April, so why am I writingabout this annual herb in July? Maybe you forgot to purchaseplants in the spring or you realized that you would like to eatmore basil than you are currently growing. Im here to tell

you that it isnt too late to plant! I recently saw Carla Emeryspeak in Atlanta. She insisted that every gardener/farmerneeds to plant at least one seed each day of the year. So, getoutside and either start your seeds in pots to be transplantedlater or sow directly into the soil. Our season for basil reachesinto October, so you have three months to sow, harvest andeat that ne green leaf.

Days to mature: 70 daysCulture: Plant after last frost. Full sun. Not frost tolerant.Seed depth: The seed appreciates warm soil to germinate in. July wont be a problem. Lightly cover with soil whether inground or pot.

Distance between rows: 24-36Distance between plants: 12-18Pests and Diseases: Ive never had a problem with insectstaking over my plants. However, every year I lose a fewplants to a wilt I believe to be fusarium. Fusarium causesyour basil plant to wilt and die. To avoid a complete lossof basil to the wilt, I plant 20 plants throughout the gardenversus in one bed.Harvest: When picking straight from the garden for a meal,I pinch off the top four leaves from each growing point.When harvesting for a massive pesto making, I cut the plantsto 6 above the ground and take the stalks inside the coolhouse to harvest. I choose the shiny succulent green leavesfor the best taste.Prepare: Recipes are numerous. Im sure you have a recipeyou have saved waiting for fresh basil. I saute onions, garlicuntil tender. Toss the mixture with hot cooked pasta, onescrambled raw egg, grated parmesan, seasonal veggies andfresh basil. Yumm...Preserving: My roommate placed the basil leaves in a singlelayer on a cookie sheet inside a gas oven (with pilot light) andlet the leaves dehydrate over a few days. I usually puree thebasil with olive oil and spoon into ice cube trays, freeze anduse through the winter. I also preserve my pesto this way.

Cultivars to look for:

Nufar: Resistant to basil fusarium. A sweet Genovese varieGood for pesto.Genovese: Traditional sweet basil used for pesto. Larg

green leaves. Lemon:Small leaves. Tangy lemon avor. Culinary herb. Siam Queen: Thai cuisine. Magenta flower, good fower border.Cinnamon: Cinnamon avor good for teas. Very attractivfor the ower border. Red Rubin: Large leaf. Very good avor. Purple colored le

Sources: Johnnys Selected Seeds. www.johnnyseeds.com. 800.879.2258Territorial Seed Company. www.territorial-seed.com. 541.942.9547The Cooks Garden. www.cooksgarden.com . 800.457.9703

Stephanie Van Parys lives in Decatur with husband Rob, children Oscar anEleanor, their two dogs and chickens. She gardens anytime she can in thcity garden. Stephanie earned her degree in horticulture from UGA, anshares her knowledge and enthusiasm for organics and gardening with GOin many ways. She has coordinated the Childrens Program for the last foconferences and was coordinator for the monthly meetings. She also servon GOs board of directors as vice-president. Stephanie is the new executdirector for the Oakhurst Community Garden Project in Decatur.

Home Grown: Basil By Stephanie Van Parys


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15/16

A Harvest Dinner: Autumn Benet for Georgia Organics.September 29, 7 pm, Atlanta, GAFeaturing Chef Michael Tuohy of Woodfire Grill. For updatedinformation visit www.georgiaorganics.org or call 770.993.5534.

Community Food Security Coalitions Ninth Annual ConferenceHome Grown: Cultivating the Roots of Real ChangeOctober 5-9, 2005, Atlanta, GA

This national conference will feature over 40 workshops, networking, eldtrips and skill-building sessions, local food and culture, and much moreTake advantage of this years convenient location to connect with morethan 600 people from around the country on issues related to healthyfoods, farms, and communities. www.foodsecurity.org, 310.822.5410.

Certiably Organic! October 6, AtlantaGeorgia Organics will lead an all-day certification workshop aGaia Gardens, an intown farm in Atlanta, as part of the CommunityFood Securitys Annual Conference. Additional information andonline registration is available on the conference website atwww.foodsecurity.org, or call 310.822.5410.

Bioneers Southeast Forum. October 14-16, 2005, Decatur, GAConnect with women, men, and youth making change in small and powerfulways across Georgia and the Southeast. First ever Bioneers Forum in theSoutheast presents three days of workshops, brainstorming, visioning, alliance-building and problem-solving. Featuring locally-grown food, lm screeningand music. Live presentations from Janine Benyus, Thom Hartmann, BiMcKibben, Carolyn Raffensperger, Bernice Johnson Reagan of Sweet Honeyin the Rock, and others. To get involved, or for more info: 404.371.8554;[email protected]; www.inspiringfutures.org/bioneers.

National Biodynamic ConferenceOctober 14-16, 2005, Red Boiling Springs, TNPresented by the Biodynamic Farming and Gardening Association at theLong Hungry Creek Farm. Discussions on growing major fruit and vegetablecrops; workshops on raising cattle, sheep, pigs, chickens, and bees. Also, talkson compost and compost tea, and presentations on Rudolf Steiners work in the elds of medicine, education, and meditation. A special pre-conferenceworkshop, Demystifying Biodynamics, will offer a hands-on opportunitto make and learn how to apply all of the biodynamic preparations. Minglewith professional biodynamic gardeners, and experience firsthand the

relationship between soil health and really good food. (Homegrown andbiodynamic meals.) Info and registration: Biodynamic Farming and GardeninAssociation, 888.516.7797; [email protected].

Carolina Farm Stewardship Associations 20th Annual SustainableAgriculture Conference. November 4-6, 2005, Durham, NC

Join hundreds of farmers, gardeners, educators, activists and consumers fromthe southeast for a weekend of organic information and inspiration! Over65 workshops, informative exhibits, childrens programs, silent auction, localand organic food, Contra Dance, Seed Exchange, and farm tours. For moreinformation call 919.542.2402 or visit www.carolinafarmstewards.org.

GO-5 Seasons Farm to Feast. November 10, Sandy Springs, GAOnce again, Georgia Organics and 5 Seasons Brewing team up withlocal farmers and musicians to bring you a fabulous organic harvesfestival dinner. Watch the website for details www.georgiaorganics.org,or call 5 Seasons at 404.255.5911.

Shitake Mushroom Workshop. December 3, AtlantaWith Daniel Parson. Details to be announced.www.georgiaorganics.org,

Market & ClassiedsTaylOrganic Farm has CSA shares available. [email protected],770.981.0827 or visit localharvest.org (use zip code 30294).

O RGANIZATIONSThe Atlanta Community Gardens Coalition is a non-profit coalition of community gardens in the metro Atlanta area committed to supporting communitygardening in Atlanta. www.atlantacommunitygardens.org.Earth Share of Georgia One simple way to care for our air, land and water.As Georgias only environmental fund, Earth Share partners with businesses andemployees to support more than 60 leading environmental groups. 404.873.3173.www.earthsharega.org

Southface Promotes sustainable homes, workplacesand communities. Free tour of the Energy & EnvironmentalResource Center, 241 Pine St, Atlanta. 404.872.3549 ore-mail [email protected] or www.southface.org.


Market and Calendar listing sponsorships are 90 per word, minimum 20 wo Free listings available to non-prot organizations as space is available. If your gr publishes a periodical or directory we would like to trade listings. (Please limilistings to 50 words.)

Send listings with payment (check to Georgia Organics or VISA/MC ito Georgia Organics at PO Box 8924, Atlanta, GA 31106. Send ads [email protected]. Call Karen Adler at 404.633.4534 for display sponsoinfo. Please see www.georgiaorganics.org for more info about sponsoring advertin GO publications. Deadline for the Fall issue is September 9th.

Calendar Seed Saving Workshop & Dinner: Full Moon Organic Farm

July 19, 1 pm, Athens, GA Free with Pre-Registration

Cricket Rakita will lead a summer seed saving workshop with indoor and outdoorsessions. Genetics and mechanics of seed saving will be covered, with specicattention on disease and insect management and seed selection. The supply of organic seed in the Southeast is limited; the Save Our Seed Project aims to remedythis situation through education, networking, and partnership. Workshop is free;pre-registration is required. Dinner featuring local and organic food included,as well as educational materials. The Save Our Seed Project is co-sponsored bythe Carolina Farm Stewardship Association (CFSA), Anson Mills Inc., ClemsonUniversity, Georgia Organics, the NCSU Cooperative Extension Service, theNorth Carolina Crop Improvement Association, the North Carolina FoundationSeed Producers, Southern Exposure Seed Exchange, and the Southern Seed Legacy.For more information and registration contact Cricket Rakita at 706.614.1451 [email protected]

Converting from Conventional to Organic Processing and Manufacturing:Opportunities, Challenges, and Success. August 26, Tampa, FL

Florida Certied Organic Growers and Consumers (FOG), the non-prot parentorganization of Quality Certication Services (QCS), presents this seminar featuringlong-time organic industry experts Tom Harding, Rick Martinez, Marty Mesh, andthe staff of QCS. Covers overview of the organic marketplace, the certication andinspection process, and requirements of the National Organic Standards. Specicadvice on steps to convert from conventional to organic will be covered. Topicsinclude: History of the Certied Organic Industry; Opportunities in the OrganicMarket; Introduction to Organic Certication; Formulating the Organic Product;Sourcing the Organic Ingredients: and Organic Certication and Labeling. 9 am 5pm; Cost: $225. www.foginfo.org; 352.377.6345; [email protected].

For Inspectors Only: Inspecting the Organic Processing FacilityAugust 27, Tampa FLFlorida Certied Organic Growers and Consumers (FOG), the non-prot parentorganization of Quality Certification Services (QCS) presents this seminar withinspector and trainer Rick Martinez, organic product development consultant TomHarding, FOG Executive Director Marty Mesh, and the staff of QCS. Topics include:Review of Inspection Basics; Developing a Framework for Reviewing the Handling Plan;Categorizing Substances Found in the Organic Handling Plan and During the Inspection;and Making the Most of Inspection: Inspection From the Clients Perspective.9 am 5 pm; Cost: $125. www.foginfo.org; 352.377.6345, [email protected].

TAG (Team Agriculture Georgia) Workshop. September 22, Dalton GAFree workshop for small, beginning, and limited resource farmers. At theNorthwest Georgia Trade and Convention Center. Topics include: A PRIMERfor Selecting New Enterprises For Your Farm; Direct Marketing; Field GrownNursery; Forage-Fed Beef and Lamb; Meat Goat Production and Management;Medicinal Herbs; Organic Vegetables; Risk Management Strategies; SmallChicken and Egg Enterprise; Sustainable Natural Resource ManagementOpportunities; and Cut Flowers. To register visit www.teamaggeorgia.com orcall Kellie Vaughn, 706.638.2207.

Calendar Contd


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