Pennsylvania Certified OrganicQuarterly NewsletterSummer 2015
PCO Member Day Kicks Off 4th Annual Organic FarmFest page 2Organic Orchard Soil Health page 4PCO-Certified Organic Butcher Shops page 7Certified Organic is Always Non-GMO! page 10
Calling All Contestants!
grow, PCO has experienced a significantincrease this year in newly certified opera-tions, transitioning farms, and memberswishing to expand their certified opera-tions. Our experienced team of certifica-tion specialists and inspectors is workinghard to provide the quality certificationservices PCO is known for in a timelymanner. Sometimes, however, wheneverything is a priority, meeting every-ones needs can be challenging. If youhave any concerns throughout the certifi-cation process, feel free to contact medirectly at 814-404-6567 or [email protected] We are here to serve.
Finally, a thank you to everyone whoreturned our Membership SatisfactionSurvey. We really appreciate it and lookforward to working together to betterserve you in your efforts to produce andpromote organic food.
www.paorganic.org Organic Matters Summer 2015
Organically SpeakingOrganically Speaking
PCO cordially invites you and yourfamily to our new and improved AnnualMembership Meeting and PCO MemberDay, Friday, August 7, in Centre Hall,PA. This years Annual Meeting features anew format with member-to-member dis-cussion groups and in-depth conversa-tions about current topics affectingorganic farmers and handlers. DeputySecretaries from Pennsylvania Depart-ment of Agriculture will present awards tooutstanding organic producers, handlers,educators and volunteers. (See Page 2 fordetails.)
In addition to a full day of speakersand workshops, weve planned an organicfood court, childrens activities, hayrides,music, exhibition hall, food samplingarea, farm animals, contests, book nook,
and family camping brought to you byPennsylvania Organic FarmFest at thelovely, old-fashioned Grange Fairgrounds.A 2-day family event, FarmFest is alcohol-free and pet-friendly. See the poster andschedule in the middle of this issue.
Seeking organic contest entries and auction items!
Bring us your organic vegetables, fruit,flowers, photos and baked goods espe-cially pies and compete for prizes in theonly all-organic agricultural contest in ourregion. Entries will be included in thebenefit auction after being judged.
Promote your products or donatelightly used farm and household items toPennsylvania Farmers Unions benefitauction, which benefits family farm advo-cacy and organic education. Contact ErinMcCracken at 814-422-0251 for moredetails or to donate.
PCO is growing!As interest in organic food continues to
Friends and Farmers Cooperative will be back with the wildly popular pie contest. Get out your apron and dust off your recipe box!Or, if you dont want to bake a pie, you can be the judge by eating pie. Organic produce contests are new this year and include veg-etables, fruit, flowers and baked goods. Photographers are encouraged to enter their organic farm and food-related pics in our cal-endar photo contest. Visit farmfest.paorganic.org or call 814-422-0251 to learn more!
Organic Produce Contest
Calendar PhotoContestPie Contest
Introducing PCO Member Day & AnnualMeeting August 7
columns15 Produce Perspectives
17 Presidents Message
19 Recipe Corner
20 Dear Aggy
21 Organic Updates
Standards & Policy
25 Organic Marketplace
27 New Members
29 PCO Order Form
Organic MattersSummer 2015
PRESIDENTDavid JohnsonProvident Farms
VICE PRESIDENTJeff MoyerRodale Institute
TREASURERTony MarzolinoMarz Farm
SECRETARYChris FirestoneDCNR, Bureau of Forestry
MANAGING BOARD CHAIRJeff MattocksThe Fertrell Company
Mary BarbercheckPenn State University
Dave HartmanPenn State Extension
Clifford HawbakerHamilton Heights Dairy Farm &Emerald Valley Farm
Ciro Lo PintoUSDA-NRCS
Brian MagaroIndependent Organic Inspector
Mathew MooreAg Choice Farm Credit
Cadie PrussEwe Win Farm
Ken RiceOrganic Unlimited
Mark SmallwoodRodale Institute
Charlie WhitePenn State University
Leslie ZuckExecutive Director
ADMINISTRATIVE TEAMDiana UnderwoodDirector of Operations
Elizabeth LeahStaff Accountant
Lia SandovalAdministrative Assistant
CERTIFICATION TEAMKyla SmithCertification Director
Reva BayletsProgram Assistant
Heather DonaldCertification Specialist
Sandie ElderProgram Assistant
Stephen HobaughCertification Specialist
Marissa PyleCompliance Manager/Certification Specialist
Colleen ScottCertification Specialist
Adam SeitzCertification Specialist
Tess WeigandCertification Specialist
EDUCATION & OUTREACH TEAMLee RinehartDirector of Education and Outreach
Nicole Lawrence McNeilMembership & Development Spe-cialist
April FixPublic Relations Coordinator
INSPECTIONS TEAMLiz AmosInspections Manager
Amanda BirkStaff Inspector
POLICY TEAMJohanna MirendaPolicy Director
Sabine CareyMaterials Specialist
QUALITY TEAMMatthew BogdanQuality Systems & IT Manager
Garrick McCulloughIT Specialist
OUR MISSION: To ensure the integrity of organic productsand provide education, inspection, and certification serv-ices that meet the needs of our members. PCO providesservices to operations based in Pennsylvania, Delaware,District of Columbia, Maryland, New Jersey, New York,Ohio, North Carolina, Virginia, and West Virginia.
Cover: Sunflowers. Photo: Sabine Carey
13 Benchmark Study Yields Insightsinto Global Organic Food TradeNew report by Penn State reserachershows significant opportunities for U.S.farmers
Mail: 106 School Street, Suite 201Spring Mills, PA 16875
Email: [email protected]
2 PCO Member Day Kicks Off 4thAnnual Organic FarmFest Andre Leu, author andPresident of Interna-tional Federation ofOrganic FarmingMovements, to speakat PCO Member Day
10 Looking for Non-GMO? Look NoFurther Than the Organic Seal!Certified Organic is always non-GMO!
4 Orchard Soil HealthManaging fertility and disease through forest soil management
7 More Than Butcher ShopsPCO-certified organic meat plantsfill the gap for regions producers
www.paorganic.org Organic Matters Summer 2015 1
KEYNOTE & PLENARY SPEAKERS
PCO is honored to feature two guestspeakers from the Pennsylvania Depart-ment of Agriculture: Executive DeputySecretary Mike Smith, and Deputy Secre-tary for Markets Hannah Smith-Brubaker, who is also a PCO-certifiedorganic farmer.
PCOs Awards Ceremony, an annualcelebration of members who have goneabove and beyond in furthering organicfarming in the mid-Atlantic, will takeplace after lunch on the PennsylvaniaOrganic FarmFest stage.
Awards Outstanding Organic Producer/Processor
Outstanding New Organic Farmer
Outstanding New Organic Processor
Outstanding Organic Volunteer
The steady growth of organic food andfarming in Pennsylvania is certainly some-thing to celebrate. If youre an organicfarmer, handler, or consumer, we inviteyou to be a part of that trend and helpguide our organization into the future.How? Attend PCO Member Day! When,where? August 7, Grange Fairgrounds,Centre Hall, PA. Whats going on? PCOsAnnual Membership Meeting, member-to-member discussions on emerging top-ics, educational sessions, inspiringspeakers, Outstanding Organic Awards,and fun family activities.
Member Day activities begin at 9:30AM with registration and our AnnualMembership Meeting, including presen-tation of PCOs Annual Report andStrategic Plan. In response to memberssuggestions, facilitated small group discus-sions will address issues in the organiccommunity such as grain shortages, non-GMO use, and more.
PCO Member Day Kicks Off 4th Annual Organic FarmFest Connect with PCO members at Annual Meeting; enjoy FarmFest educational programs, family activities
Sustainability (farmer or organizationthat makes a substantial effort towardsfurthering the sustainability of farms,families, communities, and the environ-ment)
Going the Extra Acre (farmer who giveshis or her knowledge and expertise tohelp fellow farmers and the organiccommunity)
Outstanding Organic Research and Edu-cation
Organic Hall of Fame (honors top-notch, dedicated individuals for continu-ous, extraordinary dedication of timeand energy to furthering the mission ofPCO)
As a special bonus, Gary Zimmer withMidwestern BioAg, Andre Leu, IFOAMpresident and author of The Myth of SafePesticides, and Coach Mark Smallwood,Executive Director of the Rodale Insti-tute, will provide the afternoons educa-tional programs. Members may alsoparticipate in the various educationalevents at the concurrently occurringFarmFest, including the Wool Villagesheep demonstrations and a new SummerConference with field days presented bythe Pennsylvania Association for Sustain-able Agriculture (registration and feerequired for PASA event).
As the day winds down, gather withyour friends and family for a local, organicdinner at 7 PM catered by Ecovents, andbarn dance with music by Marah.
Join PCO members on this special dayto celebrate extraordinary achievements inorganic agriculture and meet the moversand shakers in the world of organic foodand farming.
PCO Member Day at FarmFest is afree event for all PCO members and theirfamilies. Participants can attend the mem-ber day and also take advantage of theactivities at FarmFest. Please call Nicole at814-422-0251 to RSVP, or register onlineat www.paorganic.org/pco-member-day-and-2015-annual-meeting
www.paorganic.org2 Organic Matters Summer 2015
Coach Mark Smallwood,Executive Director,Rodale Institute (Friday)
Andre Leu, Author, The Myths of SafePesticides and Presidentof International Federa-tion of Organic FarmingMovements (IFOAM)(Friday and Saturday)
Ken Roseboro,Editor/Publisher of The Organic & Non-GMOReport and The Non-GMOSourcebook(Saturday)
Michael Smith, Executive Deputy Secretary, PennsylvaniaDepartment of Agricul-ture (Friday)
Hannah Smith-Brubaker, Deputy Sec-retary for Markets andEconomic Development,Pennsylvania Depart-ment of Agriculture (Friday)
Gary Zimmer, Midwestern BioAg (Friday and Saturday)
PCO Member Day Schedule 9:30 AM Arrival, registration
10:00 AM Annual meeting, Annual Report and Strategic Plan
10:45 AM Small group discussion
12:00 PM Lunch on your own at Organic Food Court
12:30 PM PCO Awards and Keynote Address: Mike Smith and Hannah Smith-Brubaker, Pennsylvania Deputy Secretaries of Agriculture
2:00 PM Educational programs: Gary Zimmer Soils and HealthAndre Leu The Myths of Safe PesticidesCoach Mark Smallwood Emerging Trends in OrganicPASA Summer Conference Reducing Tillage: Practical Tools & TechniquesFarmFest Demonstrations
7:00 PM Local organic dinner by Ecovents, $10
8:00 PM Barn dance with Marah
Homesteading will provide educationalworkshops on:
Food preservation without canning
Home mushroom production
Permaculture as an Approach to Homestead Level Food Production
Working with your Local Butcher toMake the Most of your Meat
Ken Roseboro, Editor/Publisher ofThe Organic and Non-GMO Report andThe Non-GMO Sourcebook, will headlinea special program on Saturday focusing onorganic as and assurance of non-GMO,GMO issues, and labeling. These sessionsare sponsored by our partner, GMO-Free
PCO collaborates with PASA to broaden the weeks
agricultural activitiesIn conjunction with FarmFest and
PCOs Member Day, Pennsylvania Asso-ciation for Sustainable Agriculture(PASA) will hold a two-day SummerConference of educational programmingat the Grange Fairgrounds on Thursday,August 6, and Friday, August 7. PASAwill also host the Centre County FarmTour on Saturday, August 8. Conferenceattendees will be able to attend FarmFestevents as well as the Summer Conference,bringing together two exciting opportuni-ties to learn, share, and get inspired aboutorganic and sustainable living!
The 4th Annual Pennsylvania OrganicFarmFest will take place concurrentlywith PCO Member Day and PASAsSummer Conference, with many activitiespeople already love, and some great newevents as well! Among the events andopportunities available are the OrganicFood Court, Homemade & HomegrownMarket, FarmFest 5K and Fun Walk, PieContest, Wool Village, Exhibit Hall,Sampling Barn, and the Organic ValleyFamily Arena. With local vendors andartisans, educational workshops anddemonstrations, delicious food, childrensactivities, hayrides, music and more, thereis surely something for everyone!
This year we welcome back Gary Zim-mer as a FarmFest Keynote presenter onSaturday. Additionally, Spring Creek
PA.Visit our website at farmfest.paor-
ganic.org or follow us on Facebook for thelatest FarmFest news and information!There you can find details on camping,the FarmFest 5K, educational programs,exhibitors, vendors, entertainment andsponsor opportunities. We still have somesponsorship slots available and welcomelocal vendors for the Exhibit Hall, theOrganic Food Court, and the Homemadeand Homegrown Market. For more onthese opportunities contact ErinMcCracken at [email protected] or814-422-0251. See you at FarmFest!
www.paorganic.org Organic Matters Summer 2015 3
LEFT: Take part in the many FarmFest educational activities including demonstrations, hands-on workshops, keynote presentations andmore! CENTER: Don't miss the expanded Wool Village with demonstrations, children's crafts, vendors. RIGHT: Come join the horses, bicyclists and dancers in the famous FarmFest parade! Photos: Sabine Carey and Susan Haney
tion, and an environment that favors thefungi is established. Its complementarysymbiosis in the orchard!
Mycorrhizal fungi inhabit much of thebelowground environment; according toPhillips, if we see mushrooms were justseeing the tip of the iceberg. Complemen-tary biological activity is rampant andlargely unseen. Some of the most impor-tant reactions occur solely underground,such as the pulsing of tree root systemstwice a year, encouraging MF to colonizethe roots, or pulsing glomalin (a carboncoating on the MF that binds aggregatesto give soil its structure).
With this knowledge, managing soilsfor orchards and tree fruit plots becomesthe task of managing for a thriving fungalenvironment. Forest soils, or ent soils,are wild soil where trees have historicallygrown or where trees are dominant. Whenestablishing fruit trees in a new or dis-turbed area, pay careful attention to creat-ing an ent soil rely on an inoculum.Inoculating the soil with fungal sporeshelps to colonize new root systems andestablish a beneficial symbiotic and sus-tainable system.
Options for managing fruit tree fertility
So, how do we do this? Phillips usesand suggests several different ways tobuild ent soils. One method is the use of bio-char [1}, or carbonized wood, thatcan be a long term fertility bank for myc-orrhizal growth. Another method is usingHugelkultur, an Austrian practice, whichinvolves making raised beds and fillingthem with decomposing wood. Hugelkul-tur is usually accomplished by burying ormounding woody debris and coveringwith rotting hay and topsoil in swales orridges, making a long term bank for MF.This woods-based fertility is the analog togarden composting.
Making orchard or forest compost is
Orchard Soil HealthManaging fertility and disease through forest soil management
Lee Rinehart, Director of Education and Outreach
Its often said that the most difficultcrop to grow, whether youre an organicgrower or a conventional orchardist, istree fruit. Insects and disease often havethe right of way and dealing with theseissues can be daunting. But just as we fos-ter diverse and complex ecosystems tomitigate these concerns in field and veg-etable crops, fruit production is responsiveto the same kind of attention, with inter-esting twists that make fruit productionnot only successful but interesting andfun!
Tree health, like crop health, beginswith the right soil biology, notes MichaelPhillips, an orchard specialist and propri-etor of Grow Organic Apples in Grove-ton, NH. Phillips gave a talk at LancasterAg Products Rural Health Fair this win-ter, and led a discussion to a packed houseon how to tap into the fertility loop of soilorganic matter to successfully grow treefruit.
Forest ecologyTame orchards, just like wild forests,
thrive in a fungal dominated soil ecology.Our job, according to Phillips, is to fostera fungal soil biology in orchards and newplantings, and then, simply, not screw itup. Mycorrhizal fungi (MF) form thebasis of a healthy forest soil environmentand can increase a trees soil volume reachup to 100 times. MF connects treestogether, allowing for nutrient sharingamong trees. Through this undergroundhighway trees will trade plant sugars withMF for nutrients, establishing a resilientunderground economy. Also, these fungican give signals that disease has struck,alerting the plant that its time to kick inphyto-chemical defenses. Thanks to thisfungal dominated soil ecology the treeachieves balanced nutrition and protec-
www.paorganic.org4 Organic Matters Summer 2015
Herbalist, orchardist, and author MichaelPhillips. Photo: Holistic Orchard Network
pretty simple and yields multiple benefits,as it really works to create the fungal soilbiology that trees thrive in. Since forestsoils have a soil ecology that favors fungi,Phillips suggests treating an orchard andthe orchard compost pile as you would theedge of the forest. Here, branches andleaves drop, raspberry canes fall over, andfertility is generated on its own. The soilfood web is completed through humifica-tion, where soils take organic matter andcarry it all the way to humus, generatinglong term fertility.
Ramial piles as a compost developerUtilizing ramial wood chips is an
excellent way to develop compost fororchards and tree fruit plots. RamialChipped Wood is a wood product used incultivation for mulching, fertilizing, andsoil enrichment.
The raw material consists of the twigsand branches of trees and woody shrubs,preferably deciduous, including smalllimbs, less than 2 in diameter. It is
and when the nest becomes abandonedyou may hear the deep rumble of bumble-bee nests, whose favorite home is an aban-doned field mouse nest. Then, you canbreak the hay in the next winter whenbees are gone.
Ramial piles can be places in ridges androws right in the orchard; in fact this iswhere they will do the most good. Medic-inal herbs, raspberry leaves, and canesfrom clearcuts can be placed under thetrees, where they can be mowed to getthem in small pieces and covered with hayor wood chips. Woody material that istreated in this manner becomes beneficialand ceases to be a disease factor anymore.For instance, as fire blight overwinters as acanker in the wood of a branch, and ispruned in the winter, it can become a dis-ease vector. However, if buried we changethe dynamic of disease dissemination and
processed into small pieces by chipping,and the resulting product has a relativelyhigh ratio of cambium to cellulose com-pared to other chipped wood products. Insmall diameter wood there is more cam-bium in proportion to heartwood, with acarbon to nitrogen ratio of 30-1 to 50-1,whereas bigger and older wood materialhas around 700-1 C-N. Because nutrientsare stored in the green inner bark (cam-bium), ramial wood chips are higher innutrients and make an effective promoterof the growth of soil fungi and of soil-building in general. Incorporating ramialwood chips can be an effective way todevelop an airy and spongy soil that holdsan ideal amount of water and resists evap-oration and compaction, while containinga long-term source of fertility.
The choice of wood material for mak-ing ramial wood chips is pretty important,because different organisms break downdifferent types of wood. The brown rotorganisms that break down soft wood (i.e.conifers) produce an allelopathy thatkeeps hardwoods from growing, so soft-woods are favored when ramial woodchips are produced from softwoods.Hardwood materials are broken down bywhite rots, which take soluble lignins infresh wood and produce acids that lead tohumification. This is why its importantto build ramial wood chip piles frommaterials similar to the orchard trees.When orchard prunings become ramialwood chips, they dont have to go througha chipper. Instead, you get the small diam-eter material on soil surface where thewhite rots can get to it and begin theirwork. Phillips notes its important tobreak them up and get them onto the soilsurface because black rot fungus gets in towood that is exposed to the air, thensporulates in the spring. In turn, this fun-gus gets on spring apple leaves and causesa leaf rot.
Building ramial pockets is a rather hap-hazard mulching, and you can think of itas fungal duff management. Just take ran-dom old bales of hay (but dont breakthem apart), and place them over thesmall wood material in contact with thesoil. Nature will do its thing and break thematerial down, and as an added bonusyou are making a habitat for many benefi-cial field creatures and organisms. Theseramial piles become homes for field mice,
reduce the spread of the blight.
Managing fungal duffs in orchardsMuch like we do with garden rows, we
can use mulching to control vegetation inorchards by using wood chips and medic-inal plants. For rougher ground considerusing mulch rings of hay or, ideally,ramial wood chips. This will keep theground open for 46 years while the treegrows its branch structure after which notas much attention is needed. If quackgrassinfiltrates the rings you have a battle,though Phillips advises that a heavymulching of hay encourages the quack-grass rhizomes to occupy that space,instead of your rings. Quackgrass growingin your mulched hay is much easier toremove, due to its lessened soil bond.
As the orchard or fruit plot trees grow
www.paorganic.org Organic Matters Summer 2015 5
The Soil Food WebMicrobe feeding frenzykeeps the immobilization/mineralization balance humming along.
The Holistic Orchard by Michael Phillips, Chelsea Green Publishing. Illustration by Elayne Sears.
continued on page 6
Nitrogen-fixers and legumes, those plantsespecially important for young fruit trees,include Siberian pea shrub, buffalo berry,and alder. These shrubs create a polycul-ture and add dynamic orchard diversity.They can be managed by chopping anddropping them to the soil, and once theirroot systems are established they willcome back and make ramial wood chipsin succeeding years. Additionally, red andcrimson clover can be spread among thisdynamic polyculture. They serve as greatbumblebee fodder and can even initiate aturn toward fungal dominance in theorchard. Adult beneficial insects need asource of food, so be sure to encourage thegrowth of small flower plants such asQueen Annes lace, rhubarb, buckwheat,yarrow, and sweet cicely. In fact, these arechoice cover crops that create a conducivesoil environment prior to planting newfruit trees.
Incorporating diversity in an orchardcan be done in many ways, and plantingflowers that bloom throughout the seasonis always a wise choice. Woodsy herbs likerosemary, thyme, lavender, etc, whenplanted in clumps among the ramial piles
they will start to shade the ground under-neath. This is an opportune time to intro-duce plant allies like comfrey. The tree ismanageable and on cruise control, sothere is more time and room for manage-ment of different plants. Year 45 is agood time to plant comfrey about 68 feetout from the trunk, so as to not over-crowd the tree. Interspersing comfreywith your fruit trees not only fostersorchard diversity (while creating a visuallyappealing orchard), but also serves a pur-pose, as flowering plants draw insects andreduces mowing of grasses that causes ashift in succession to less diversity.
Comfrey roots can penetrate 610 feetin the soil, so once you plant them theyare there forever and form a living mulch.This insect haven draws bumblebees andbeneficial insects that overwinter in plantstubble. In addition, the deep taprootedplants like comfrey, chicory, and dande-lions are dynamic accumulators of miner-als and potassium. Woody shrub
in the orchard, become mycorrizal accu-mulators, further steering the orchardtoward a more sustainable polyculture.You wont grow wrong steering yourorchard ecosystem towards the forestedge, notes Phillips. You can think of itas understory agriculture, where fungalascendancy dominates, beneficial plantsapportion Nitrogen in the right form, anddisease resistance from secondary plantmetabolites keep pathogens in check.
Starting a new orchard, or renovatingan unhealthy one, takes time and effort.But keeping in mind the principles of for-est ecology and fungal soil dominance willallow the orchard to develop as a naturalsystem. The biological transition fordeveloping healthy forest soils can take39 years to become a fully functioningbiology. The result is a resilient system,both above and below ground, which canprovide quality fruits and exponentialenvironmental benefits to the farm.
1 To be approved in organic production, biocharmust be derived from untreated plant materialand activated by physical methods (e.g. steamactivation). Chemical activation is prohibited.
www.paorganic.org6 Organic Matters Summer 2015
Orchard Soil Healthcontinued from page 5
their experience and passion for agricul-ture, ranching, and business managementwith a knowledgeable staff to continueand augment Troutmans success.
Isaac is the owner of Twin StreamFarm, a principal supplier of natural beefto Troutman. A former 4-H and FFAmember, Isaacs passion is raising cattleand his 275-acre operation. He and Ash-ley work side by side in the plant, bring-ing their knowledge of animal andbusiness management to the operation.They attribute their success to the skilland commitment of the Troutmans staff.
The plant was already certified organicwhen they bought it, a qualification thatAshley finds valuable. Being a certifiedorganic processor is beneficial to business;since there are so few processors in theregion, many customers will travel quite adistance to get their organic stockprocessed. Ashley and Isaac see theirorganic plant as a service to those organicproducers in the area.
In addition to providing a certifiedshop for organic livestock producers,Troutman is a wholesale business that sellsorganic meats through outlets in NewYork, Philadelphia, and New Jersey,mostly to cooperatives and universities.Ashley notes that they are always on thelookout for certified organic livestock tomove through their wholesale outlets.
Ensuring organic integrity is of utmostimportance for Troutman. Organic live-stock are processed one day a week (onWednesdays), and though she notes thereis a lot of extra paperwork for theirorganic certification, the challenges areworth it when considering the serviceTroutman is able to provide. We havelearned so much about organic certifica-tion from our employees, says Ashley.Employees are cross-trained in all areas ofprocessing and average 24 years of service;their longstanding experience inspiresserious attention to detail and quality.
Since I came aboard as PCOs Directorof Education in 2011 I have fielded manycalls from producers interested in raisingorganic beef, swine, and lamb, and invari-ably the conversation turns to where to getanimals processed. Small USDA plantshave been rare in all 20 years of my agri-cultural education, and certified organicones even more rare. Ive often called thisthe bottle neck in small scale, specialty,organic meat production.
I have referred interested parties to theNiche Meat Processor Assistance Network(nichemeatprocessing.org). This networkis invaluable for those seeking smallplants, and it also provides information tothose interested in starting one. This shar-ing of information helps, but the dearth ofsmall plants still plagues producers in justabout every region of the country.
Many small-scale farmers start out byaccessing a custom plant. This partnershipcan work for some, if their marketing andscale can handle it. But for those whoneed a USDA certified organic plant thereare some great choices here. PCO is proudto certify three small plants in Pennsylva-nia that provide organic processing serv-ices to producers from New Jersey toWestern Pennsylvania.
Tradition and expertise at NS Troutman and Sons
On our virtual trip around the statewell first stop in Middleburg, where Ash-ley and Isaac Hassinger own and operateNS Troutman & Sons, the first NOP-cer-tified organic meat shop in Pennsylvania.Founded in 1917 by Harry Troutman,the shop originally focused on buying andselling locally. The plant became certi-fied organic in 2002 and stayed withinthe family until Ashley and Isaac boughtthe it in 2011. The Hassingers combined
More Than Butcher ShopsPCO-certified organic meat plants fill the gap for regions producers
Lee Rinehart, Director of Education and Outreach
Troutman offers, in addition to certi-fied organic processing, a commitment toanimal welfare through Animal WelfareApproved verification.
Focus on local and specialized customer service at Rising Spring Meat Company
The next stop on our tour lands us inSpring Mills. Jay and Laura Young, alongwith Mike and Virginia Byers, co-founded Rising Spring Meat Company in2011 after the previous owners retired in2009, and received organic certification in2012. John Myers originally started theshop in 1912, processing livestock raisedby local farmers. Thanks to Myers invalu-able service, livestock processing became avital part of Penns Valley. Rising Springcontinues to be a force for local farming inthe region, providing specialized process-ing services to help farmers make a livingfrom agriculture.
Slaughter capacity is critical, says Jay,as there are not many USDA facilitiesavailable for small producers. TheYoungs wanted to provide more direct
www.paorganic.org Organic Matters Summer 2015 7
Isaac and Ashley Hassinger of NS Trout-man and Sons. Photo: Ashley Hassinger
Dennis Kistler and Tammy Roush of Kistlers Butcher Shop. Photo:Kistler's Butcher Shop
of organic shops. As a fix, he suggests thatwhere there is scarcity, the organic com-munity should take action, working to getthe word out, and financially supportshops and organic certification.
Building farmer networks at Kistlers Butcher Shop
Finally, we wind up in Loysville, totake a look at Kistlers Butcher Shop,owned and operated by Dennis Kistler.What started as a hobby custom shop forDennis soon became a full time job pro-cessing carcasses for friends, and then forfriends of friends when the need for aUSDA plant became apparent.
Theres not a lot of USDA shops andlocal folks had to go a long way, notesDennis, as he relates his companys his-tory. He considers customers as friends,and feels that its important to cater totheir needs to get the most out of theirproduct. Thus, it was an easy decision toseek organic certification for his shop,which he accomplished in 2013.
Diversification, convenience for localproducers, and a growing market were allpart of his decision to become certifiedorganic through PCO. His business styleis one on one, and not being a big shop,he can really focus on customizing serv-ices. Keeping in touch with his customersis important and communication is key.He cant cut it if he doesnt know whatthey want, and there are different marketsand salability for different products.
Dennis is working toward developing aunique network to get to the heart of what
and local marketing opportunities to theircustomers through various packingoptions, because prior to starting theoperation in 2011 they raised beef andsaw a need for local plants. Wouldnt itbe good to have a cooperative plant, wherefarmers could seek their own access to theslaughter floor? With that thought inmind, Rising Springs rose anew (again).
The new model for Rising Springshop grew from conversations with localfarmers, including the Youngs, who sawsuch a model as worth pursuing. Wewent for it, and now Rising Spring is runas an S corporation with Jay as manager.We give farmers access to the kill floorwith traceability and attention to theindustrys time sensitive nature.
Being able to produce certified organicproducts means that good prices are neverhard for producers to come by. However,Jay notes that it is also a social cause forRising Springs. Some people want it(organic certification) and if there are noplants then its a dead stop. Jay and hiscrew do what they need to do to main-tain organic integrity for producers, butJay notes that the way they slaughter is thesame for all, conventional or organic.
We use organic methods anyway,says Jay. He sees his organic operation asdirect support for the organic industry,and encourages producers, certifiers, andorganic customers to address the scarcity
his customers want, and to serve as aninformation source to help his customersbe successful. Whether its bringing pro-ducers together for a common market orto gain a sense of whats selling, his cus-tomer network is growing as an informalhub of organic market information.
Its not unusual, says Dennis, for hisoffice to become a meeting place whereproducers share information on animalhealth, marketing, or how to producequality forages and hay for grazing beefcattle. Producers as far away as New Jer-sey, Pittsburgh, West Virginia, and Vir-ginia call Kistlers their organic processor.
Kistlers processes beef, pork, goat,lamb, and custom deer, but by far beef istheir biggest business, with at least 50% ofthe beef slaughter coming from grassfedlivestock. Grassfed quality has reallycome up in the last 2 years, says Dennis,and farmers are getting better at pasturemanagement, resulting in better marblingon these carcasses.
Building producer networks has beenintegral to Kistlers success. If a customerhas problems or questions, Dennis net-works them, introducing them to otherswho have been through similar situations,or who can help them move forward.These producer networks and the infor-mal education they provide are just one ofthe many value-added resources he offersto customers.
On the demand for organic meat, and advice for transitioning farmersOur organic processors have much to
www.paorganic.org8 Organic Matters Summer 2015
Jay and Laura Young, along with Mike and Virginia Byers, foundersof Rising Spring Meat Company. Photo: Rising Spring Meat Company
Butcher Shopscontinued from page 7
Dennis KistlerKistler Butcher Shop3692 Shermans Valley RoadLoysville, PA 17047Email: [email protected]: 717-789-4367
Jay YoungRising Spring Meat Company119 Cooper StreetSpring Mills, PA 16875Email: [email protected]: 814-422-8810Fax: 814-422-8813
Ashley HassingerN.S. Troutman & Sons, LLC428 White Top RoadMiddleburg, PA 17842Email: [email protected]: 570-374-4949Fax: 570-374-5457
say about the demand for organic prod-ucts, as well as advice for organic livestockproducers who are thinking of transition-ing to organic certification. These proces-sors are in a good position to give suchadvice, as they stand in a place where theycan see both directions from the farmgate to the consumer.
Organic demand will go higher, saysDennis Kistler. Theres beef out there Iwouldnt eat speed raising beef justdoesnt have the smell or taste that slowerraised beef has. And Ashley Hassingermaintains that organic will always bethere, and is increasing, as reflected by theincrease in customers bringing organiclivestock to the plant. Troutmans isalways looking to purchase as well, whichmeans a ready market for regional pro-ducers of quality meat.
Jay Young pays careful attention to thedemand side, and notes, (customer)desire is based on what people have read,what is in the media. There are costs toorganic, and producers need to be mind-ful of them. In taste tests grain fed beefcan taste better, says Jay. This is not sur-prising, because there is a big differencebetween grassfed beef and actual grass fin-ished beef.
ing networks of passionate, experiencedorganic farmers who are eager to sharetheir knowledge with those who are inter-ested in getting into the business.
If you are interested in producingorganic livestock, there are manyresources to help get you started. In addi-tion to certification and production infor-mation from PCO, these PCO-certifiedshops can help you with processing ques-tions and marketing opportunities.
www.paorganic.org Organic Matters Summer 2015 9
Grass finishing takes time and atten-tion to growing high quality forages. Jaysadvice to aspiring organic producers is tobe flexible, and put serious thought intoyour transition. Make sure youve got amarket nailed down, and look for reason-able alternatives to produce an outstand-ing product without compromising yourvalues. For some this will be organic, andfor some it will be grass or grain finished.
Dennis Kistlers advice is very impor-tant for organic livestock producers. Doresearch on (pasture) grasses, and pick outan animal that is more grass appropriate.The old world (breeds) are better at gain-ing weight on grass. Grassfed is slowerand more time consuming and if yourneighbor is quicker and making quickermoney, it can make you wonder if whatyoure dong is right. You have to believe itto do it, says Dennis. As an organicgrass-based farmer youre producing qual-ity over quantity.
There is plenty of room in the market-place for alternative products such asorganic and grass-finished meats. Andthere are some excellent processors whoare dedicated to their producers and theorganic community. Not only are theyproviding markets, but they are develop-
The use of GMOs is expressly prohib-ited in the production and processing oforganic products. Farmers and foodprocessors must demonstrate through avigorous verification process that they arenot using GMOs or letting GMOs comeinto contact with their products duringthe production of crops and livestock allthe way through processing and distribu-tion of organic food products. All seeds,seed treatments, inoculants, feedstuffs forlivestock, or any other material or ingredi-ent used in the production and processingof organic products must not containGMOs. The prohibition on GMOsextends to every ingredient in every certi-fied organic product, even the minoringredient such as flavors and corn starch.
GMOs are defined in the organic reg-ulations as substances produced througha variety of methods used to geneticallymodify organisms or influence theirgrowth and development by means thatare not possible under natural conditionsor processes, and are not considered com-patible with organic production (7 CFR205.1). These prohibited processes usedare considered excluded methods to dis-tinguish them from allowable practicessuch as traditional plant breeding, conju-gation, fermentation, hybridization, invitro fertilization, and tissue culture.
Farmers have many tools available tothem to help them ensure that GMOs arenot used in their production system anddo not come in contact with their organic
Verification and labeling are becomingimportant tools in the marketplace to pro-vide information to consumers about aproducts origins or production processes.Usually a seal is affixed to the product toindicate that the product has undergone averification process based on set stan-dards. The well-known USDA organicseal is an example, which verifies that theproduct was produced, processed, andhandled according to the standards of theNational Organic Program.
With many states putting up bills andreferendums to pass genetically modifiedorganisms (GMO) labeling laws, it is clearthere is a grassroots effort to make the useof GMOs in food more transparent. Theconcept of food sovereignty necessitatesconsumer access to information so choicescan be made, and this can make a bigimpact on how food is produced. Butwith the clamor for more labeling andtransparency with regard to GMOs infood what tends to be overlooked, or inmost cases perhaps even not understood,is that since 2002 we have had a very com-prehensive food production verificationsystem that ensures no GMOs were usedin production or processing. This ofcourse is the USDA Organic Seal, theimprimatur of the National Organic Pro-gram.
Looking for Non-GMO? Look No Further Than the Organic Seal!Certified Organic is always non-GMO!
Lee Rinehart, Director of Education and Outreach
products. First and foremost, farmers arerequired to use certified organic seed.Crops at risk of GMO contamination arethose that are commercially available inGMO form, which currently include:Alfalfa, Canola, Corn, Cotton, Papaya,Soybean, Squash, and Sugarbeet. How-ever, if the desired seed variety is not com-mercially available in organic form, thereis an exception for non-organic non-GMO untreated (with prohibited sub-stances) seed. Farmers using thisexception must provide documentation ofnon-GMO status of all allowed non-organic seed. In addition, any allowedtreatments applied to the seed must notcontain GMO ingredients.
Second, certified organic farmers mustimplement preventative practices basedon site-specific risk factors, like windspeed and direction, distance to adjacentfields, etc. to prevent cross-pollinationwith GMO crops grown adjacent toorganic fields. Acceptable control prac-tices on organic farms include staggeredplantings and recording of tasseling/flow-ering dates, buffers zones and physicalbarriers such as planted buffers, and agree-ments with neighboring farmers who mayuse GMO seed to keep GMO crops infields as far removed from organic fields aspossible.
Finally, farmers must monitor theirfields and procedures to verify their plan iseffectively implemented. These practices,as well as the prevention of commingling
www.paorganic.org10 Organic Matters Summer 2015
Get InvolvedContribute to the conversation on organic farming and non-GMOs. Here are someexciting ways to get involved and spread the word on the benefits of organic.
GMO Free PA
A non-profit member-based organization dedicated to education on non-GMOsincluding educational resources for farmers and consumers, informational events,local chapters, and information on house and senate bills to address GMO issues.
Resources for farmers, advocates, and consumers from the Organic Trade Association:download and print these fact sheets and display at your event, Farmers Market stand,or on your website:
Organic/non-GMO Information Cards/Quick Tips for Decision Making
Non-GMO Requirements under the National Organic Program - OTA Fact Sheet
Non-GMO Requirements under the National Organic Program OTA Q&A
NOP Fact Sheet: Can GMOs be Used In Organic Production?
Access these documents at www.ota.com and click Learn About Organic
ATTRA has developed a publication that provides an overview of the crops thathave been genetically modified, including unintended consequences, economic con-siderations, biopharmaceutical aspects of transgenic crops, management concerns,and political, regulatory, and safety concerns.
Download the publication at https://attra.ncat.org/attrapub/summaries/summary.php?pub=71
If you would like to receive a copy of these documents in the mail call PCO at 814-422-0251.
www.paorganic.org Organic Matters Summer 2015 11
of organic and non-organic products fromshared planting and harvesting equipmentand during storage and transportation willprevent contamination risk throughoutproduction and processing.
To back this up, every organic farmerand food processor must have an annualinspection of their farm or facility, includ-ing an audit of records, purchase receipts,and crop harvests. In addition, agenciesthat certify farms and processors arerequired to conduct residue testing on atleast five percent of their certified opera-tions to ensure all practices are sufficientin prohibiting product contact with pro-hibited substances, including GMOs.
Given the rigor of organic certificationit is clear that since 2002 we have had acomprehensive non-GMO verificationsystem in the USDAs National OrganicProgram, and that certified organicstatements are sufficient to substantiate aclaim that products produced accordingto the organic regulations are non-GMO.However, many farmers and processors
still choose to make additional non-GMOclaims. This is most likely due to theapparent lack of knowledge held by con-sumers as to the purport of the organicseal. Whats needed is education and out-reach to familiarize consumers with
organic practices, and all that organic cer-tification entails.
PCO has developed a strategic goal tofocus outreach efforts on consumer educa-tion about the benefits of organic, includ-ing the non-GMO requirement in theorganic regulations. Publications andweb-based materials are available to allowconsumers and organic farmers access totimely information on how the organicsystem plan specifically addresses non-GMO use. In addition, an outreach effortwith GMO Free PA, a non-profit organi-zation dedicated to education and advo-cacy on non-GMO use, has beenestablished for this years PennsylvaniaOrganic FarmFest on August 78 in Cen-tre Hall, PA. Fairgoers at FarmFest willhave many opportunities to engage withfarmers and advocates on the non-GMOissue, and discover how to make smartchoices and further the efforts oforganic/non-GMO advocacy.
When you buy a certified organicproduct, you are given so much morevalue than only being non-GMO.Organic is a farming system based on eco-logical diversity, soil health, and sustainedenvironmental stewardship. Couple thiswith the prohibition on synthetic pesti-cides, petroleum-based fertilizers andantibiotics, growth hormones, or otherartificial drugs in livestock, and we have afarming system that is clearly focused onhealth, sustainability, and the integrity ofthe natural environment all while pro-ducing healthy abundant food.
OTA-Info-Card, How to Avoid GMOs.
www.paorganic.org12 Organic Matters Summer 2015
around the world, with the United Statesrightly claiming the position of globalsupplier for fresh organic produce.
Imports of organic products outpacedexports, amounting to nearly $1.3 billionin 2014. The import picture tells two sto-ries: one of an increasing appetite byAmericans for organic foods not widelyproduced in this country, like coffee,bananas, mangoes, olive oil, to name afew, and the second story of a growing
A landmark study on the trade flow oforganic food products across the bordersof the United States reveals that a robustglobal appetite for organic food has cre-ated new lucrative markets from MexicoCity all the way to Hong Kong for U.S.organic producers but also providesstrong evidence that American farmers arelosing out on some valuable opportunitiesby not growing more organic.
According to the study conducted byPennsylvania State Universitys Dr.Edward Jaenicke, Associate Professor ofAgricultural Economics, released in Aprilby the Organic Trade Association (OTA),exports of U.S. organic foods as well asimports of organic into the U.S. haverisen significantly in the past few years.This watershed report compiles, for thefirst time ever, a comprehensive picture ofthe officially tracked organic food prod-ucts sold by U.S. exporters and bought byU.S. importers.
In 2014, American organic growerssold more than $550 million worth ofproducts tracked by the U.S. governmentthrough organic export codes to buyers
Benchmark Study Yields Insights into Global Organic Food TradeNew report by Penn State researcher shows significant opportunities for U.S. farmers
domestic market for organic feed grainsbut insufficient home-grown organiccrops to meet that demand.
While Americas coffee lovers gulpeddown more than $300 million worth offoreign-grown organic coffee, helping toboost the import total, imports of organicsoybeans and organic corn the mainingredients in organic feed for the expand-ing U.S. organic dairy, poultry and live-stock sectors showed sharp gains.
This important study is a HelpWanted message for American farmers,said Laura Batcha, OTAs CEO and Exec-utive Director. This report is the first ofits kind, and it yields some key findings tohelp guide the organic and non-organicfarm community, public policymakers,and all organic stakeholders in makingfuture industry investment decisions. Itshows substantial missed opportunities forthe U.S. farmer by not growing organic whether to meet the demand outsidethe U.S. or to keep up with the robustdomestic demand for organic.
For the full story, visit www.ota.com/news/press-releases/18062
www.paorganic.org Organic Matters Summer 2015 13
L to R: Johanna Mirenda, PCO Policy Direc-tor; Dr. Edward Jaenicke, Associate Profes-sor of Agricultural Economics at Penn State;Leslie Zuck, PCO Executive Director; PennyZuck, Accreditation Manager for the USDANational Organic Program.
www.paorganic.org14 Organic Matters Summer 2015
www.paorganic.org Organic Matters Summer 2015 15
areas such as hay fields and pasture .Many bees prefer to nest in sunny, barepatches of soil . When you excavate apond or ditch leave the piles of excavatedearth. Ground dwelling bees may nest inbare areas of mounded earth. Considerkeeping some dead snags. Some solitarybees nest in abandoned beetle tunnels insnags.
Cover CropsInclude flowering plants in your cover
crop mixtures and give them time toflower to provide additional bee forage.Penn States Dr. Shelby Fleischer is work-ing on building summer and fall covercrop mixtures that flower successively,providing continuous forage for bumblebees and honey bees. The current summermix trial includes buckwheat, mustard,sunflower, sunhemp, and cowpea. The fallplanted mix includes peas, vetch, clover,and an oat nurse crop. We are still learn-ing about cover crops for bee forage.
Tianna DuPont, Penn State Extension Sustainable Agriculture Educator
What can we do to encourage native bees?6 ideas for increasing pollinator habitat
Reduced TillageMany native bees nest in the ground.
Sometimes they nest right in the areawhere the crop is grown and other timesin attractive areas in field edges. Thinkabout ways to avoid disrupting this nest-ing habitat in some areas of the farmscape.For example, in one study farms that prac-ticed no-till had triple the rate of squashbee visitation rates . In other studiesfarms with pastures or hayfields had morebumble bees.
IrrigationDuring times of drought, irrigation
may also encourage native bee pollinators.In one of two years (a dry year) of a studyof pumpkin pollinators in Virginia, fieldswith irrigation had significantly moresquash bees than those that did not .Researchers dont know why irrigationmight increase ground dwelling nativebees, but they speculate it might be differ-ences in soil temperature or ease of mak-ing a nest.
Pollinators need a diverse, abundant foodsource and a place to build their nests andrear their young. We can encourage nativebee populations by keeping these twoessentials in mind.
Natural AreasDiverse and abundant native bee pop-
ulations are found in areas where there aremany patches of natural habitat. Specifi-cally, studies indicate fields 1,000 to6,000 yards from the nearest natural patchwill have the most pollination from nativebees [1, 2].
Provide ForagePollinator habitat should have a diver-
sity of flowers that bloom at differenttimes to sustain a diverse group of polli-nators throughout the growing season.Flowering plants in your hedgerows,riparian buffers, set-aside areas, and gar-dens can all provide essential food. Not allflowering plants are equal! Some speciesprovide lots of nectar, others provide lotsof pollen, and pollen nutrients of differentplants vary. It is important to encouragethe growth of a wide variety of floweringplant species to best feed your bees, espe-cially generalists like bumble bees. Forspecialists, like the squash bee, the specifichost (squash or pumpkin) must be in thelandscape.
Nesting SitesNearly 70 percent of bee species nest
underground. Most other bees choose tonest in wood tunnels, occupying existingholes in snags or chewing into the pithycenter of stems . Because many grounddwelling bees only range a few hundredyards from their nest, it can be even moreimportant for land managers to providenesting habitats directly on the farm.Bumble bees often prefer undisturbed
Small Striped Bee (Halictus). Photo: USGS Be Inventory, Alex Wild.
This article is part of a five part series describing pollinators,pollinator threats and on-farm conservation strategies as part of acollaboration between Penn States Center for PollinatorResearch and Penn State Extension Vegetable and Small FruitTeam. To read other articles in the series, visit extension.psu.eduor contact Tianna DuPont at [email protected] for more informa-tion.
1. Kremen, C., N.M. Williams, and R.W. Thorp, Crop pollination from nativebees at risk from agricultural intensification. Proceedings of the National Acad-emy of Sciences of the United States of America, 2002. 99(26): p. 16812-16816.
2. Klein, A.M., I. Steffan-Dewenter, and T. Tscharntke, Pollination of Coffeacanephora in relation to local and regional agroforestry management. Journalof Applied Ecology, 2003. 40(5): p. 837-845.
3. Web Soil Survey. Available from: http://websoilsurvey.nrcs.usda.gov/app/Home Page.htm.
4. Svensson, B., J. Lagerlof, and B.G. Svensson, Habitat preferences of nest-seek-ing bumble bees (Hymenoptera: Apidae) in an agricultural landscape. Agricul-ture Ecosystems & Environment, 2000. 77(3): p. 247-255.
5. Linsley, E.G., The ecology of solitary bees. Hilgardia, 1958. 27((19)): p. 543-599.
6. Shuler, R.E., T.H. Roulston, and G.E. Farris, Farming practices influence wildpollinator populations on squash and pumpkin. Journal of Economic Ento-mology, 2005. 98(3): p. 790-795.
7. Julier, H.E. and T.a.H. Roulston, Wild Bee Abundance and Pollination Serv-ice in Cultivated Pumpkins: Farm Management, Nesting Behavior and Land-scape Effects. Journal of Economic Entomology, 2009. 102(2): p. 563-573.
www.paorganic.org16 Organic Matters Summer 2015
The WhyThe Why
www.paorganic.org Organic Matters Summer 2015 17
Glory be!Today is a rainyday, a divinestrategy to forcefarmers to slowdown and take alittle break thistime of year,and after this
last week, I need it. It seems like itsanother year where winter ended abruptlyand summer is here. The last week hasseen rain free days in the 70s, but it wasless than two weeks ago we observed somesort of un-identifiable frozen precipitationhere on the tier (northern tier of PA). Forthose of you in the sunny, river valleysouth where you gain 23 growing zonesand weeks of frost free days both springand fall, we always say if summer comes tothe northern tier on a weekend, well havea picnic.
As the newly selected PCO Board Pres-ident, I look forward to continuing towork with a great staff and board as westrive to make PCO the best value, best
service, and pain-free certifying shop inthe market. That is a tall order given therising costs of everything, increasingdiversity and needs of our members, andthe always- changing rules and acceptedmaterials lists of the NOP.
PCO has some initiatives to look for-ward to this year to help with those goals.Staff is working on a member survey tofind out what PCO is doing well andwhere we are weak, and, based on ourStrategic Plan a new Membership andDevelopment Specialist has been hired tofocus on marketing and increasing ourmembership base. A new database is beingdeveloped that should help us make sub-mitting update paperwork easier, and pro-vide the information and forms we needavailable in a quick, easy to access form.We are also looking at our fee structure tomake PCO the best value for the moneyin the certification marketplace. Upcom-ing field days and farm tours are always aspecial opportunity to get you thinkingoutside of the box and share ideas with fel-low farmers. We as organic producers
ought to be on the leading edge of doingthings better, healthier, simpler, wiser,and more harmonious with the naturalorder. I hope to see some of you at thesegreat events. PCO and partner events areposted online at www.paorganic.org/edu-cational-events and on page 28.
Another topic of interest to all organicfarmers is a proposal for an organic check-off program submitted to the USDA bythe Organic Trade Association (OTA).The idea behind this program is to pro-vide a funding program for organicresearch and afford a unified voice pro-moting the organic industry. Find out asmuch as you can pro and con on this ini-tiative by talking to your fellow farmers,suppliers, certifier, or inspector and shareyour views on this proposal. Prepare forthe public comment period later this yearby reading the full proposal. For a down-loadable copy of the check-off programsummary and proposal visit www.ota. -com/what-ota-does/organic-check. Youcan request a paper copy from PCO or
PRESIDENTS MESSAGE Dave Johnson, PCO Advisory Board President
Ya concentrate most on the why, Alex says, the how comes along as ya go.
Rememberin the reason for all that I do The hows a small part of the show.
So why do I get up so early each morn Quite oft long before the days ean born
n think of the cows, chickens, ole horse, n goatsGot my pot o coffee, bowl o raisins, milk, honey n oats
Then move round the farm, at a slow steady paceTakin care o those animals, this isnt a race
n occasionally think of the why, Im doing this stuff at our farm. Its cause of the person who once told me,
Jonas, you saved my life, now thats a real solid bonus.Another one said, You saved my Dads life, and I asked him, how?
From the bone broth of an ole grassfed organic cow and the recipe how to make more.
So these are the whys that get me on the moveAn keep this ole man in the organic groove
Of doin what I do for me n my friends healthIt sure as heaven aint just for my own personal wealth.
Takin care of the land and the animals tooGives me a reason for livin Im just tellin you.
Jonas K. Stoltzfus, 5:00am, Saturday, August 3, 2013
continued on page 28
Photo: Jonas Stoltzfus
www.paorganic.org18 Organic Matters Summer 2015
Box 361, 119 Hamilton PlacePenn Yan, NY 14527315-531-1038
Certified Organic Feed, Seed & Livestock Products from Northeast organic farmers
for Northeast organic farmers
www.paorganic.org Organic Matters Summer 2015 19
RECIPE CORNER Debra Deis, PCO Advisory Board Vice President
Mix and Match Vietnamese Spring RollsIf there is one food that is both delicious and guilt free, it is the rice paper wrapped rolls of
Vietnamese origin. Despite a long description, these spring rolls are really easy and the recipe isflexible (in part because it isnt true to the original). You can have them on the table in 25 minutes and they keep a day after assembly. The only things needed in advance are the rice paperskins, some kind of noodle and lettuce leaves. If you want to serve them at a party as finger food,its a good idea to add the herbs and pour a little of the dipping sauce into the roll prior to rollingthem up. Otherwise it is messy.
You will need for four to six rolls:
Clear noodles. They dont expandmuch in cooking so use enough tomake 2 cups cooked. Follow pack-age directions, or in a pinch, soak 5minutes, then simmer until tender.Drain and toss with a little sesameoil.
3 cups slivered vegetables, cookedbut firm, or raw. Cucumbers, car-rots, avocado, sweet peppers,asparagus and green beans are ideal.You can also shred radishes or cab-bage. I salt watery ingredients suchas cucumbers and let drain a bit.
1 cup of little bits of leftover meat,shrimp or tofu. If using shrimp,slice in half lengthwise.
Fresh herb leaves, whole or in bigpieces: can include basil, Thai basil,lemon basil, lemon balm, parsley,chives, mint and cilantro. There arealso all kinds of mystery Vietnameseherbs and arugula which was con-sidered an herb before it became asalad green. Arugula and basil aremy favorites.
Rice paper wrappers from an Asianfood store or some Giants andWegmans. This quantity should use4 to 6. I like to use the 10 diame-ter wrappers.
Whole lettuce leaves I like butter-head or romaine.
1 Tbs honey dissolved in 2 Tbs hotwater
cup soy sauce
3 Tbs Fish sauce
2 Tbs orange or apple juice or sherry
I Tbs rice vinegar or lemon juice
Garlic, one large clove
1 scallion, finely chopped
While the noodles are cookingmix the liquid part of the dippingsauce in the order given. Grate somefresh ginger and garlic into that andstir in scallions.
After prepping all of the above, run2 rice paper wrappers at a timeunder hot water for a few seconds.Lay them down on a clean counteror poly cutting board. They willsoften. Work fast at this point orthey will stick to the counter.
Spread a thin layer of cooked noo-dles over the center of the wrapper,in a rectangle, staying an inch awayfrom the edges. Top this with a lit-tle of the vegetables and meat ortofu. Use less rather than more.Traditionally the herbs would comelater but for a party, add a layer ofthe herbs now. Fold in the outsideedges and roll as tightly as you can.The wrappers will stick togethernicely and you cant fail.
For a party, cut into 2-inch pieces(scissors works better than a knife)and set on a lettuce leaf.
For a sit down dinner, serve therolls cut in half with lettuce leavesand herbs on the side. To eat, putthe roll in a lettuce leaf with herbs.I like to spoon in the dipping sauceas I go but of course you can dip.
I finally found some nearby fields to rent that have not had any
prohibited substances applied in more than three years. I have
already had my inspection for this year, but Id like to be able to
make a cutting of hay in about a month or so. Can I just go ahead
and harvest that hay for my cows, and have the inspector look
at this field next year? I know nothing has been done to this
field. Ready to Roll
changes. Please keep in mind that you willnot be able to harvest any organic cropfrom this field until it has been inspectedby PCO and approved for inclusion underyour organic certification.
To request certification of your newfields, you will have to provide the follow-ing to PCO:
Map of the new field, including anaddress & directions
PCOs Prior Land Use Statement
Dear Ready, Were happy that you were able to find
some additional acreage to rent, especiallysince it sounds like the fields have alreadyundergone the required 36-month transi-tion period to be eligible for organic certi-fication. Anytime there is a significantchange to your Organic System Plan(OSP), such as adding fields, barns orother facilities you have to contact PCOto update your OSP to reflect those
signed by the person previously responsi-ble for managing the land, showing thatthat land has been managed organicallyfor 36 months. (If you are the person whohas been managing this field during thetransition period, you could submitPCOs Field/Pasture history for the pastthree years.)
Description of planned activities onthe land (fill out PCOs Field and PastureRecord), and identify if anyone other thanyou will be responsible for managing thenew field.
If the new location is not leased orowned by you, and/or will not be man-aged by you, then the new location mightnot be eligible for addition to your exist-ing certification.
Please remember to contact PCO assoon as possible, so that an inspection canbe scheduled prior to any possible harvestor grazing on the new field.
www.paorganic.org20 Organic Matters Summer 2015
Adding new fields to my operation
DEAR AGGY Readers Letters
PA 1 6 8 7
www.paorganic.org Organic Matters Summer 2015 21
Upcoming Implementation DatesKyla Smith, Certification Program Director
There are two policy changes that haveupcoming implementation periods that mayaffect your organic operation.
1. Handlers of Unpackaged Organic Products ImplementationDate: July 22, 2015
This policy change will require handlers of unpackagedorganic products (e.g. hay, grains, livestock, produce) to be cer-tified unless that operation is excluded.
An operation is excluded if:
It only handles organic products that are enclosed in apackage or a container;
The products remain in the same package or container forthe entire period handled; and
It does not process organic products.
In addition to the excluded operations listed above, opera-tions that only transport unpackaged organic products do notneed to obtain certification if they do not handle (i.e. sell,process or package) organic products.
All other operations that handle unpackaged organic prod-ucts and are not an excluded operation and are not simply trans-porting must be certified organic.
Therefore, if you are purchasing unpackaged organic prod-ucts (e.g. hay, grains, livestock, produce) from an uncertifiedsource after July 22, 2015, these products are considered non-organic and may not be labeled as organic, used as feed fororganic livestock or used as ingredients in organic products.PCO-certified operations that sell, label or represent unpack-aged organic products that have been handled by an uncertifiedoperation may be subject to proposed suspension or revocationof certification and possible civil penalties.
2. Certified Organic by Statement on organic product labelsImplementation Date: January 1, 2016
This policy change clarifies that the certified organic by statement required on retail labels must be below the informa-tion identifying the final handler.
PCO will be verifying your plan for coming into compliance(if not compliant already) with the requirement during your2015 annual inspection.
Contact your certification specialist if you have any questionsregarding how these policy changes may affect your operation.
Organic Soybean Checkoff ExemptionAn organic soybean producer that sells organic soybeans to a
mill for further processing is eligible for exemption from assess-ment under the research and promotion program.
In order to be considered for the exemption the followingitems must be submitted to the United Soybean Board:
current organic certificate
list of organic commodities
properly completed exemption form, available electroni-cally or in hard copy by contacting the the United SoybeanBoard at:
Jennifer Reed-Harry, Pennsylvania Soybean Board2215 Forest Hills Drive, Suite 40Harrisburg, PA 17112-1099Office: 717-651-5922, Cell: 717-940-9272Fax: 717-651-5926Email: [email protected]
Once received the United Soybean Board will review thesedocuments and notify the producer if the request has beenapproved within 30 days.
Once approved, the producer must give their certificate ofexemption from the United Soybean Board along with theircurrent organic certificate to the mill they are selling their soy-beans to.
The certificate of exemption is valid for the calendar year inwhich it is received. In order to receive exemption for the nextyear, an appropriate request (as described above) must be resub-mitted annually by January 1.
Please contact Kyla Smith, Certification Director, at 814-422-0251 or at [email protected], if you have any questions.
PCOs Growth Results in New StaffAs mentioned in the Spring issue of Organic Matters, PCO
had a banner year last year in regards to an increase in numberof certified operations. We have seen this growth continue inthe first quarter and into the second quarter of 2015, by dou-bling the number of new certificates issued compared to thesame time period last year.
As such we have hired 3 new certification specialists, StephenHobaugh, Colleen Scott and Tess Weigand. You can read briefbiographies about them on the PCO website, www.paorganic.org/staff or in Organic Matters.
Our new staff will be out and about at PCO events; please besure to introduce yourself and welcome them into our PCOcommunity.
Avian Influenza UpdateDue to the continued spread of avian influenza, the National
Organic Program has advised certifiers to refrain from conduct-ing onsite inspections of poultry operations located in knowncounties of disease detection, as determined by USDA Animal& Plant Health Inspection Services (APHIS). Check out theAPHIS website which lists the affected counties. To date, noneof the affected counties are located in PCOs certificationregion. Please contact Johanna Mirenda, PCO Policy Directorat 814+777-3026 or via email at [email protected] formore information.
Stay in touch!Visit paorganic.org
www.paorganic.org22 Organic Matters Summer 2015
Origin of Livestock Proposed Rule open for public comment until July 27
The NOP published a proposed rule to amend the require-ments for the transition of dairy animals into organic produc-tion under the USDA organic regulations. It would update theregulations by explicitly requiring that milk or milk productslabeled, sold, or represented as organic be from dairy animalsthat have been organically managed since the last third of gesta-tion, with a one-time allowance for producers to transition con-ventional dairy animals to organic milk production after aone-year transition period. Public comments will be accepteduntil July 27, 2015.
What to include in written commentClearly identify the docket number (AMS-NOP-11-
0009;NOP-11-04PR) and the docket title (USDA NOP Originof Livestock Proposed Rule)
To Submit OnlineGo to www.regulations.govSearch for AMS-NOP-11-0009;NOP-11-04PRClick Comment NowFollow the instructions. Type comment into the open text
field (up to 5000 characters), or attach a separate file (separatefiles must reference the docket number AMS-NOP-11-0009;NOP-11-04PR at the top of your comment. Enter otherrequired information: First Name, Last Name, City, Zip Code
To Submit By MailClearly identify the docket number (AMS-NOP-11-
0009;NOP-11-04PR) and the docket title (USDA NOP Originof Livestock Proposed Rule) at the top of the page.
Mail to: Scott Updike, Agricultural Marketing Specialist,National Organic Program, USDA-AMS-NOP, Room 2646So., Ag Stop 0268, 1400 Independence Ave. SW., Washington,DC 20250-0268.
If you have any further questions, please contact PCO PolicyDirector Johanna Mirenda at 814-778-3026 or via email [email protected]
Organic Trade Association Policy ConferenceJohanna Mirenda, Policy Director
The Organic Trade Association (OTA)recently hosted its annual Policy Conferenceand Hill Visits in Washington D.C. Over 200OTA members from 100 distinct organizationsattended the 3-day event. Keynote speakers atthe conference included U.S. Secretary of Agri-
culture Tom Vilsack and Senator Jon Tester (D-MT). The con-ference also celebrated the 25th anniversary of the Organic FoodProduction Act. OTA members advocated on Capitol Hill atover 100 congressional offices, as well as key agencies includingUSDA, the White House and several foreign embassies. Notabletopics of discussion included Farm Bill appropriations and edu-cating lawmakers on the state of the organic industry. For moredetails on the conference, please visit: https://ota.com/pro-grams-and-events/policy-conference-hill-visit-days
Johanna Mirenda, Policy Director
Hydroponics-Aquaponics Task ForceThe National Organic Program (NOP) is soliciting nomi-
nees to participate in a task force to examine hydroponic andaquaponic practices and their alignment with the United StatesDepartment of Agriculture (USDA) organic regulations and theOrganic Foods Production Act. The USDA organic regulationsdo not include specific provisions for organic hydroponic oraquaponic production. However, these production systems haveobtained certification under the USDA organic regulations bycomplying with the existing requirements for organic crop pro-duction. The task force will inform the National Organic Stan-dards Board (NOSB) of their findings and advise on whatpractices should be allowed or restricted in organic hydroponicand aquaponic production.
NOP Memo on NanotechnologyThe NOP published a policy memo regarding the status of
nanotechnology under the USDA NOP regulations. Nanotech-nology is science, engineering, and technology conducted at thenanoscale, which is about 1 to 100 nanometers. Nanomaterialscan occur naturally, for example in volcanic ash and ocean spray,or they can also be produced intentionally with specific proper-ties through certain chemical or physical processes.
Synthetic engineered nanomaterials are currently prohibited.As with other synthetic substances, no engineered nanomaterialwill be allowed for use in organic production and handlingunless the substance has been: 1) petitioned for use; 2) reviewedand recommended by the NOSB; and 3) added to the NationalList through notice and comment rulemaking.
Standards & Policy Update
Organic Matters is the quarterly newsletter of Pennsylvania Certi-fied Organic, a non-profit organization serving growers, processorsand handlers of organic products. Issues contain articles on the lat-
est news and research in theorganic industry, often highlightingour certified members. Approxi-mately 1,000 copies of each publi-cation are distributed directly tomembers and those requestinginformation about organic agri-culture, and made available to thepublic at conferences, exhibitsand educational programs in theMidAtlantic region.
Contact the PCO office fordetails: 814-422-0251.
Advertise in Organic Matters
www.paorganic.org Organic Matters Summer 2015 23
NOSB Meeting ResultsThe National Organic Standards Board (NOSB) held their
twice-annual public meeting in La Jolla, Califonia in late April.Several notable recommendations were passed. NOSB recom-mendations are not final until the NOP implements the recom-mendations through rulemaking.
The petitions to add Exhaust Gas, Calcium Sulfate, and 3-docene-2-one to the National List for crop producer were allrejected.
The petitions to allow Acidified Sodium Chlorite as a teatdip and Zinc Sulfate as a hoof treatment were both passed.
The petition to allow restricted levels of Methionine to becalculated as an average over the life of the flock was passed.
The petition to remove Glycerin from 205.605(a) and add to205.606 was passed.
The petitions to add Whole Algal Flour, PGME, Triethylcitrate to the National List for handling were all rejected.
The listing for Egg White Lysozyme, TetrasodiumPyrophosphate, Cyclohexylamine, Diethylaminoethanol, andOctadecylamine were all recommended to be removed from theNational List for handling.
Full versions of the documents referenced here are available elec-tronically on the NOP website (ams.usda.gov/nop) or in hardcopy by contacting the PCO office.
Standards & Policy Update
PCO Extends a Warm Welcome to New Staffn Colleen Scott, Certification [email protected] has been a Certification Specialist at PCO since March2015. She attended Penn State University where she earned abachelors degree in Food Science as well as a bachelors degreein Nutritional Sciences. Colleen spent a year and a half as anintern at Godiva Chocolatier and also spent a summer interningat Del Monte Foods. After graduating, she moved to Seattle and
www.paorganic.org24 Organic Matters Summer 2015
New Faces worked as a barista for a small locally owned roastery and cafebefore returning to State College. Colleen enjoys reading, bak-ing, chess, thrifting, geocaching, space, and learning.
n Tess Weigand, Certification [email protected] joined the Certification Team in April 2015. She gradu-ated from Penn State in 2012 with a major in Agricultural Sci-ences and minors in Agronomy and Leadership Development.Shortly after graduation she relocated from southern LancasterCounty to Coburn, where she lives with her boyfriend Shaunand cat, Hendrix. Previous to Tesss current position at PCOshe worked in the vegetable seed industry. Tess owns HappyValley Hop Yard, where she spends most of her free time grow-ing hops. Her other hobbies include mountain biking, tendingto her horses, backpacking, bluegrass, and attempting to fly fish.
n Garrick McCullough, IT [email protected] joined PCO as the Information Technology Specialistin April of 2015. He graduated from Penn State in 2013 with abachelors degree in Telecommunications, and has previouslyworked as an IT Generalist in both the healthcare and financefields. More recently he has worked with the College of Ag Sci-ence at Penn State, assisting researchers and farm extensionoffices. Outside of PCO, Garrick is a local DJ and also volun-teers for the Centre County Elections Board. He currentlyresides in Bellefonte with a very grumpy cat and spends his per-sonal time reading, writing, playing music and auto-crossing.
PCO welcomes new staff Colleen Scott, Certification Specialist;Tess Weigand, Certification Specialist; and Garrick McCullough,IT Specialist.
www.paorganic.org Organic Matters Summer 2015 25
FOR SALECROPSOrganic roasted soy beans, $1000 per ton intotes. Organic Hay, Oatlage, and Sorghum-Sudangrass bailage out of the field. Delivery availablecontact Ned Fogleman- 717-994-4630. CentralPa. Juniata County.
CERTIFIED ORGANIC HAY . Are you planningfor your 2015 hay needs? Order your 2nd/3rdcutting now Marz Farm is offering the followingproducts:
Small square bales: 1st cutting $3.50 per bale or$185 ton; 2nd/3rd cutting $4.50 bale or $235ton
Bedding or mulch hay large ($45 bale or $125ton) or small ($2.25 bale or $125 ton) bales
All square bale hay is stored in doors. Foragetests will be available for all products over $175ton. We ship throughout the country and havemultiple delivery quantities available or pickupat the farm. Free samples. Contact Tony Mar-zolino: 607-657-8534 farm, 315-378-5180 cell,or [email protected] Located in NYSouthern Tier between Binghamton and Ithaca,Tioga County.
Large square bales (337): 1st cutting$72.50 bale or $175 ton; 2nd/3rd cutting $90bale or $225 ton
PCO certified 2015 baleage and dry hay, 3x3x6,various type and cuttings, John and Will Dietz.717-424-1228, [email protected] York County.
REAL ESTATEHistoric 1847 brick home in rural Juniata Co.sits on 14 PA Certified Organic acres! Featureswood floors, 4 bedrooms, 6 fireplaces, front &rear stairways, open foyer. Potential for largefamily or a B&B! $249,900. MLS#10253973http://3857rt35s.c21.com Ask for Kristen717.994.6627. Juniata County.
FARM FOR SALE 69-acre certified organicgrass fed beef farm. Owners are looking forsomeone to pick up the soul of this farm andimprove on it as only a younger person/s can do.Lots of potential here.Included is a 23.5 KW Solar system, a full line
of farm machinery, and a closed herd (for 20years) of 55 beef cattle that have been accli-mated, bred, and thrive on this farm. Third partycertifications on this farm are PCO, AWA andAGA.Owner financing as well as mentoring can be
negotiated, so that this farm can continue to pro-vide nourishing food to a growing group of loyalcustomers. Owners make hay on some 80 acresof certified organic hay fields nearby for winterforage. Contact: [email protected] or 717-536-3618.Perry County.
A five bedroom brick/frame house, barn andout buildings are situated on this Central Penn-sylvania Conservancy preserved farm.
SERVICESUSDA Organic Butcher Shop Kistlers is anexperienced butcher shop that processes pigs,sheep, and beef. Call for pricing, scheduling, etc.Contact Dennis Kistler at: 717-789-4367 [email protected] Perry County.
Ag plastic recycling I can use black and whitebunker covers, bale wrap, plastic twine, clearstretch film, greenhouse covers, flats, and pots.Call for details. 717-658-9660. Franklin County,PA.
For Hire Agricultural trucking services by Jim Weiss Trucking. Flatbed, lowboy and vantrailer services. Custom hauling or regular deliv-eries. Equipment or any ag commodities. Reason-able rates, great service, and always on time. 30+years experience in the ag industry. Call anytime607-725-1760.
TO ADVERTISEContact the PCO Office for information
on advertising in the Marketplace. Call 814-422-0251 or email [email protected]
www.paorganic.org26 Organic Matters Summer 2015
www.paorganic.org Organic Matters Summer 2015 27
PCOWelcomes 2nd Quarter New Members!
Allen Dunlavy Nicholas Meats Loganton, PA
Brad JohnsonKalmbach Feeds Inc.Upper Sandusky, OH
Darryl Dunn ECOP LLC Pantego, NC
Deirdre & Trey Flemming Two Gander Farm Donningtown, PA
Dervin Horning McVeytown, PA
George Henszey Palace Foods Inc. Reading, PA
Jay Steinberg Milliard Lakewood, NJ
Jerry Colabine Risser Poultry Beaver Springs, PA
Larry Szrama Landies Candies Buffalo, NY
Noah Peachey Der Sond Hof Watsontown, PA
Reuben J. Peachey Tyrone, PA
Samuel Zook Millville, PA
Samuel F. Lapp Swatara View Myerstown, PA
Stephen Joe Beiler SJB Farm Allenwood, PA
Wendy Hurst Charles & Alice Inc. Lancaster, PA
Daniel Troyer Edmeston, NY
Rose Arnt Tulkoff Food Products Baltimore, MD
Mark Hansen Pinnacle Organics LLC Virginia Beach, VA
Hannah Reiff Gardens Dreams Urban Farm & Nursery Pittsburgh, PA
Paul Z. Weaver Greenfield Dairy Middleburg, PA
Eli C. Miler Fonda, NY
Sahil Bhalla Tropical Green Organics LLC Sterling, VA
Michele Coia-VestonEasy Pak Services of NJ Dayton, NJ
Harold Brosius Marlboro Mushrooms West Grove, PA
Marilyn Breedlove-Giampa Capital Wheatgrass, Inc. Lorton, VA
Dean Stoesz Lighthouse Vocational New Holland, PA
Alan Parker Country Fresh MushroomsToughkenamon, PA
Paul E. Fisher Blue Mountain Meadows Newburg, PA
Aaron G. Fisher Loganton, PA
Abner Glick Quarryville, PA
Alvin Martin Uncle Henrys Pretzel Mohnton, PA
Benjamin Carrow Clayton, DE
Brian McCreight Washington Bord, PA
Corrie Warren Ecoganic Farm Werrenton, VA
Doug Goss Bella Vista Farm Milroy, PA
Elam P. Fisher Loganton, PA
Gerard Felise Simply Organic Schuykill Haven, PA
Jeffrey Peeters Peeters Farm Westford, NY
John E. Fisher Loganton, PA
Keith Gerhardt DairyAyr Farm Jordanville, NY
Marvin Barron Mount Vision, NY
Miranda Powers Grazeland Jerseys Holland Patent, NY
Riki Shanks Hanover, PA
Simon Kinsinger Meyersdale, PA
Valerie St. Clair Somerset, PA
Andrew Buckwalter Lititz, PA
Gerald Kraybill Dillsburg, PA
Lynn Trizna St. Lukes Rodale InsituteOrganic Farm Easton, PA
Gerald Kraybill Dillsburg, PA
Bevan Jones RRR Farms Sherburne, NY
William Petty Petty Lee Farms Waverly, NY
Anthony Oberholtzer Bethel, PA
Dan Miller Friedens, PA
Arthur Metzger Metzger Heritage Farm Coudersport, PA
Brian McCreight Washington Bord, PA
David E. Yoder Grandville, MD
Andrew Buckwalter Buckhill Farm Lititz, PA
Joseph Wilson TomLyn Farms LLC Mansfield, PA
George Knarich Knarich Family Farm Laurens, NY
Jonas Zeiset Lewisburg, PA
Daniel Lapp Elm Family Farm Lititz, PA
Mark Heater Millerton, PA
Emanuel Kanagy Mifflintown, PA
Abner S. King Lititz, PA
Anthony Marzolino Marz Farm Berkshire, NY
Brenton Henry Genereaux New Bethlehem, PA
Brian Magaro Enola, PA
Chris Firestone Wellsboro, PA
Daniel S. Yoder Garrett, PA
Danny C. Byler Bylers Farm Dewittville, NY
David Haynes Spring Hill Farm Gilbertsville, NY
David Hartman Turbotville, PA
Donald T. Evans Hill Top Farm Worcester, NY
Elsa Sanchez University Park, PA
Farrell Lynn Berks Packing Co. Reading, PA
James Foote Fort Plain, NY
Jason Zimmerman Branchport, NY
Jeffrey Mattocks Bainbridge, PA
Josiah B. Ebersol New Providence, PA
Larry Finnerty Gouverneur, NY
Mark Nuneviller Collegeville, PA
Mathew Moore AgChoice Farm Credit Lewisburg, PA
Matt Grayson Nutipharms Savannah, NY
Matthew Surawski Richfield Springs, NY
Mervin Gardner Muncy, PA
Michael Hallock RI Mushroom Co Newport, RI
Noah J. Brenneman Meyersdale, PA
Reuben Miller Rippling Brook Farm Millersburg, OH
Richard & Laura Tregidgo North Slope Farm Holtwood, PA
Steven L. Lapp Dornsife, PA
Tom Jackson Little Barn Organics Nazareth, PA
Willie R. Byler Bombay, NY
Martin Zatta Zatta Farm Avella, PA
Joseph Conklin Newville, PA
Jerry Colabine Risser Poultry Beaver Springs, PA
Reuben J. Peachey Tyrone, PA
Alvin Z. Horning Penn Yan, NY
Nathan Layton Perkasie, PA
Stephen J. Beiler Rheems, PA
Menno S. Yoder Woodward, PA
Michael Harris Lone Maple Farm Binghamton, NY
Gil Galili Juice from the RAW Brooklyn, NY
Thomas Lee Jackson Nazareth, PA
Karsten Haigis Haigis Fine Foods LLC Chadds Ford, PA
Joshua Crissinger Elizabethville, PA
Levi King Lititz, PA
Abner King Lititz, PA
Eli L. Stoltzfus Manheim, PA
Levi D. Hostetler Salisbury, PA
Parvin Patel Vaidik India Organic Gujarat, India
Robert Nicolosi Nicolosi Fine Foods, Inc. Union City, NJ
Kevin Swank Joe Van Gogh Coffee Hillsborough, NC
Marc Laucks Marc Laucks and Company,Inc. York, PA
David Mathes DBC Ag Products Lancaster, PA Business
www.paorganic.org28 Organic Matters Summer 2015
Julyn JULY 7Pasture Walk: Elam F. StoltzfusFarm10 am12 pm968 Eisenberger Rd.Strasburg, PA 17579
n JULY 15Pasture Walk: Franklin WadelFarm10 am12 pm1894 Prospect Rd.Washington Borough, PA 17852
For more information on theJuly 7 and 15 pasture walkscontact Terry Ingram (717)413-3765 or the Farmer Hotlineat (888) 809-9297. To learnmore about CROPP Coopera-tive go to www.farmers.coop.
n JULY 16Deer & Pest Control on anOrganic FarmMorris FarmIrwin, PA412-365-2985Pasafarming.org
n JULY 17Rodale Institute Annual Field Day
n JULY 28Pasture Walk: Oberholtzer Farm68:30pm (includes dinner)Wilmer Oberholtzer Farm524 Maze RdThompsontown, PA 17094814-515-6827, 888- 809-9297www.farmers.coop
n JULY 29Pasture Walk: Stoltzfus (Elmer,Daniel J., John) Farms10am3pm (includes lunch)Daniel J. Stoltzfus Farm125 McHenry LaneMill Hall, PA 17751814-515-6827, 888- 809-9297www.farmers.coop
Augustn AUGUST 6Organic Vegetable Production Plant Disease Scouting, ID &ManagementGood Work FarmZionsville, PA
n AUGUST 6 & 7
PASA Summer ConferenceReducing Tillage: Practical Tools& TechniquesFeaturing Gary Zimmer, Midwestern BioAg814-349-9856Centre Hall, PAPasafarming.org
n AUGUST 7PCO Member Day Grange FairgroundsCentre Hall, PASee pages 2 & 3 for moredetails.