#PASA 2013 Conference Brochure by Pasa Sustainable Agriculture

Special Thanks to Our Lead Sponsors! OPENING KEYNOTE SPONSOR

CONTENTS 1 Conference Schedule 2 Friday Keynote & PASAbilities Plenary 3 Pre-Conference Tracks 6 Friday & Saturday Workshops 9 Future Farmers Program 10 Meals & Special Features

PASABILITIES SPONSOR

14 Scholarships 15 Registration Rates 16 “The Small Print”

GUARDIAN SPONSORS

Contact Us! PASA PO Box 419 Millheim, PA 16854 ph (814) 349-9856 fax (814) 349-9840 Find Us on the Web pasafarming.org Like Us on Facebook pasafarming.org/facebook Follow Us on Twitter @pasafarming, @goodfoodhood Watch Us on YouTube youtube.com/pasafarming

The PASA Mission Promoting Profitable Farms That Produce Healthy Food For All People While Respecting The Natural Environment See the back cover for a full list of conference sponsors as of the printing of this brochure.

MAKING NEW FRIENDS Farming for the Future is an extremely important event for the PASA family. It’s our chance to learn, network, and get invigorated for the year ahead! The 2013 conference will be no different, and we want to ensure an affordable experience for all who wish to attend. Please become a Friend of the Conference — a community of individuals whose tax-deductible contribution of $100 enables the conference to flourish. Your gift will be acknowledged at the conference and in Passages newsletter. To become a Friend of the Conference, pledge support when you register. If you are not attending but would like to support this event, please contact Lauren Smith at (814) 349-9856, ext 22.

COME JOIN US! Each year our Farming for the Future Conference seeks to inform our members of the latest innovations in sustainable agriculture, while also giving them an opportunity to celebrate the past year and look forward to the next. The full program is never the same twice. This year we have even more innovations in store to inspire you for the year ahead and to prepare you for the changes happening throughout the agricultural community. As our 22nd annual conference approaches, we are especially mindful of the responsibility PASA assumes as one of the most significant sustainable agriculture organizations in the country. We are part of a movement that has taken the national and international stage. No longer a fringe idea, “sustainability” has entered the lexicon of mainstream America. For us, the idea is more than a buzzword; it is a driving vision that must be implemented if humankind is to survive on this planet in balance with the natural environment, and in a way that promotes well being and justice for all people. This year our theme is simple: Starting Fresh, Starting Local, Starting Now. More than ever, it is becoming clear that our prevailing systems for producing and procuring good food for our communities, and for the world, must be reformed rather drastically in order to succeed. But such reform needn’t be complicated or disruptive…it starts in any place, and indeed many places at once, where people begin to rely more on local sources of sustenance, wisdom and activism to create more resilient communities, no matter how large or small. Never before has it been so clear how much our future depends on our ability to transform the way that food comes to our plates! We look forward to welcoming you to this latest edition of one of the largest and most respected gatherings of sustainable agriculture experts and enthusiasts anywhere in the world. Come join us as we continue to break ground for a new vision of agriculture, and to sow seeds of hope for the future!

Brian Snyder Executive Director, PASA

CONFERENCE SCHEDULE WEDNESDAY, FEB 6

FRIDAY, FEB 8

SATURDAY, FEB 9

Walk-in Registration Not Available

Walk-in Fee $40*

7:00am Registration Opens 8:00am Light Morning Snacks & Beverages Available

7:00am Registration & Continental Breakfast Open TriYoga® Sessions, Knitting Circle & Seed Swap Social

9:00am Pre-Conference Tracks Begin

8:30am Workshops

Lunch as scheduled by Track

10:15am Opening Session with Address by Charles Eisenstein

10:15am PASAbilities Plenary with Address by Ben Hewitt

5:00pm Pre-Conference Tracks End 8:00pm Registration Closes

THURSDAY, FEB 7

12:15pm Box Lunch (ticketed event)

11:45am Box Lunch (ticketed event)

1:15pm Workshops

1:30pm Workshops

2:45pm Discussion Sessions

3:10pm Workshops

4:10pm Workshops

Walk-in Registration Not Available

5:30pm Sustainable Socializing

7:00am Registration & Continental Breakfast Open

6:30pm Banquet (ticketed event)

9:00am Pre-Conference Tracks Begin Lunch as Scheduled by Track 5:00pm Pre-Conference Tracks End Sustainable Socializing Begins TradeShow & Benefit Auction Open 5:30pm Cheese Tasting Young & Beginning Farmer Mixer 6:30pm Winter Picnic (ticketed event) 7:30pm Registration Closes

7:30pm Live Auction Registration Closes 8:30pm PASA Theatre Movie Screenings

* Walk-in Fee A $40 Walk-in Fee will be added to your total registration fees. Please see page 15 for registration rates. We Need Volunteers! Volunteers are the lifeblood of Farming for the Future. Many hands are needed before, during and after the conference. You can help by volunteering to help with packing and moving, registration, merchandise, auctions and more. To get involved, call PASA or email rebecca@pasafarming.org.

8:00pm Live Music

OPENING SESSION FRIDAY MORNING OPENING KEYNOTER Friday morning keynoter Charles Eisenstein is a worldJoin the leaders from PASA renowned speaker and author and the sustainable agriculture of Sacred Economics. Charles movement as we kick off the focuses on themes of civilizamain conference. tion, consciousness, money Special thanks to and human cultural evolution. Lady Moon His primary writings are the Farms for books The Ascent of Humanity their support and Sacred Economics. He will of Friday’s provide us with an aspiring opening glimpse of the world built on keynote! the passionate generosity of each of us — a world in which we are all valued and encouraged to share our unique gifts. As a child, Charles Eisenstein was always consumed by questions like, “Where did I come from?”, “Why am I here?”, “Where am I going?” After graduating from Yale University with a degree in Mathematics and Philosophy, he traveled to Taiwan, where he learned Chinese and worked as a translator while acquiring a broad education in Eastern spiritual traditions, health, nutrition, globalization, physics and biology. In his late 20s, crises in health, marriage and money took him through a period years that forced him to let go of a “life under control”, accept help and ultimately discover a generous universe that meets needs in unexpected ways. Eisenstein has three sons, is remarried and now lives in Harrisburg, PA where he is focusing more intensely on his work.

PASABILITIES PLENARY & AWARD SERIES SATURDAY MORNING PASABILITIES MAIN SPEAKER Following the PASAbilities award winners, main speaker Ben Hewitt will take the stage to explore the interconnectedness between food, community, wealth, health, nature and ourselves. Ben is best known for his 2010 book The Town That Food Saved, which chronicles the story of Hardwick, VT, and the efforts to blueprint and implement a localized food system. His more recent book, Making Supper Safe, explores the relationship between humans and the bacteria they consume, and how this should inform our food regulatory standards. Ben Hewitt was born in Vermont and raised on a 160-acre homestead with no running water or electricity. Hewitt now farms and writes in Cabot, Vermont, where he lives with his wife, Penny and sons Finlay and Rye in a self-built home that is powered by solar and wind. His upcoming book is titled SAVED: How to Break the Spell of Money, Live Well, and Change the World. An energetic and provocative speaker, Ben believes that not only must we reconsider our relationship to food and agriculture, but also to wealth and community. 2

Join us for the PASAbilities Leadership Award Series as we recognize a farmer (or farming couple) and a business proprietor who exemplify the spirit of sustainability in agriculture and food systems. The recipients of the Sustainable Ag Leadership Award and the Sustainable Ag Business Leader Award will take the stage to share their stories and inspire us all. Special thanks to Kimberton Whole Foods, a former award winner, for their support of the PASAbilities Leadership Award Series and Saturday’s plenary session!

Pre-Conference Tracks PRE-CONFERENCE TRACKS Pre-conference tracks are a great way to get an in-depth learning experience before the main conference even begins. Participants can expect a full day of intensive study, during which they’ll dig deep into their chosen topics. All tracks begin at 9am and are held at the Penn Stater Conference Center unless otherwise noted. Participants who arrive at the Penn Stater before 9am will have the option of enjoying a light snack on Wednesday and a full continental breakfast on Thursday. Lunch is provided to all attendees. Tracks will sell out, so register early! Walk-in registration is not available. Tracks with a small class size are noted. More details on track schedules are available at pasafarming.org/conference. WEDNESDAY, FEBRUARY 6

Track 1 • New & Beginning Farmers

Track 2 • Animal Feed & Forage: Alternatives to Corn & Soy

Penn State Ag Arena (transportation not provided) Registration Limited to 30 New & Beginning Farmers face unique challenges when making decisions on how and where to invest resources. Presenters will engage participants through hands-on displays and discussions around planning new enterprises, considerations for farm infrastructure, purchasing equipment and pursuing funding options. The final part of this track will consider the importance of taking time to foster positive relationships and how these relationships play an important role in our success as farmers.

In light of rapidly rising feed costs, farmers are wondering how they are going to feed their stock and what changes they are going to have to make if they intend to keep stock over the longer term. There is a growing market demand for meat and dairy products raised on rations other than soy and corn. This leaves many farmers looking for alternatives to using corn and soy for feed, either to meet a specialty market or to find substitutes to traditional feed formulations and habits. This day explores some of the options available to farmers and growers, whether that’s a strategy for short to medium term coping or the framework for a larger shift in paradigm.

• Considerations, Design & Layout for Permanent & Portable Fencing with Susan Pengelly, Misty Knoll Farm & Susan Parry, NRCS & for Irrigation with Bill Lamont, Penn State University

• Overview of Options; Small Grain Primer: Harvesting, Conditioning, Storing & Marketing with Mary-Howell & Klaas Martens, Lakeview Organic Grains

• Machinery & Human-Powered Equipment Selection, Safe Use & Maintenance with Doug Schauffler & Aaron Yoder, Penn State University; Sara Runkel, Great Bend Farm

• Feeding Small Grains: Practical Ration Formulation with Jeff Mattocks, The Fertrell Company • Sprouting Small Grains for Fodder with Roman Stoltzfoos, SpringWood Dairy

• The Business Side of Sustainability with Bill Kitsch, MidAtlantic Farm Credit

• Translating Research to Realities: Molasses & Flax Feeding Trials with Kathy Soder, USDA–ARS Pasture Systems & Watershed Management Research Unit

• Fostering Farm Relationships: Families, Partners & Mentors with Katie College, Stoney Creek Iris & Cool Beans CSA & Patty Neiner, PA Women’s Agricultural Network Funds for this program provided by PA Women’s Agricultural Network

THURSDAY, FEBRUARY 7

Track 3 • Adding Year-Round Production to Your Farm with High Tunnels

Track 4 • Beekeeping for the Future: A Workshop for Aspiring & Beginning Beekeepers

Guided by permaculture and biodynamic design principles, Steve Moore will lead participants in considering options for high tunnels, including planning, materials, building, maintenance and profit potentials. Participants will gain an understanding of crop planning and rotations, with particular attention paid to greens, strawberries and tomatoes. Considerations for soil and plant health will be discussed, including pest management and fertility. • Capturing Sunlight: The Why, Where & How of Design

If you’re thinking about getting honeybees in the spring, now is the time to prepare. This one-day workshop will address all the questions aspiring beekeepers need to ask while those with one or two years’ experience will find this a useful opportunity to take stock of their experiences to date, ask questions and share insights. The workshop will be organized around the yearly life cycle of the hive and the beekeeper’s essential role in nurturing the hive organism, with an emphasis on practical application of the most up-todate natural and holistic methods.

• Constructing & Maintaining Your High Tunnel

Presenter: Bill Day, Pfeiffer Center & Three Fold Farm

• Healthy High Tunnels: Managing for Soil & Plant Health

• Rhythms of Life in the Hive & The Beekeeper’s Year

• Crop Planning for Year-Round Production & Profit

• Sourcing Your Bees

Presenter: Steve Moore, Elon University

• Hives, Tools & Techniques • Getting Ready for Your Bees & Starting Right • Developing a Healthy Relationship with Your Bees

PRE-CONFERENCE TRACKS THURSDAY, FEBRUARY 7

Track 5 • Food with Less Fuel: The Low Energy Homestead

Track 7 • Goods from the Woods: Foraging, Growing & Marketing Niche Forest Products

Homesteaders and backyard gardeners can feed themselves and their families using a higher proportion of passive or renewable energy inputs and less fossil fuels. Learn how to start and maintain your food production with low-input methods such as lasagna mulching and passive solar season extension. Participants will also discuss design, weed management and tool selection for the human-powered minifarm. Fuel saving methods of preservation including root cellaring and fermentation will round off this low-input day.

Participants of this track will learn about wild forest products that are sought after throughout the mid-Atlantic region by farm market customers, chefs and CSA members. Presenters will explore how these seasonal crops can be integrated into the farm to both broaden and strengthen the bottom line. Forest products to be discussed include wild mushrooms (morels, hen-of-the-woods and chanterelles), edible plants (ramps, nettles and fiddlehead ferns) and invasive plants (Japanese knotweed and garlic mustard). This track will cover basic information about each of these crops, as well as how forest produce can be used to seasonally enhance health and nutrition, broaden and strengthen income and sustainably utilize forest ecosystems for food production.

Presenters: Tania Slawecki & Gene Bazan, Neo-Terra; Melissa Miles, Eastern Permaculture Guild; Thom Marti, Broad Valley Orchard; Anna Santini & Brooks Miller, North Mountain Pastures • Starting & Maintaining Production with Less Energy • Winter Production with Passive Solar

Presenters: Eric Burkhart, Shaver’s Creek Environmental Center; Steve Schwartz, Delaware Valley Ramps; Tom Patterson, Wild Purveyors

• Keeping (On) Track: Calendars, Accounts, Performance • Low-Energy Food Storage with Root Cellars & More

• Wild Plants & Mushrooms in Your Diet & on Your Farm

• Preserving Food through Fermentation • Energy Dependence Discussion

• Niche Product Business Profile: Delaware Valley Ramps & Wild Purveyors • Legal Requirements: Harvest & Commerce Regulations, Insurance & Liability

Track 6 • Wholesale Success: Producing Safe Food & a Healthy Business While Managing Risk

• Foraging to Forest Farming: Wild Mushrooms & Wild Edible Plants

Learn the skills it takes to have a successful business selling your products in wholesale markets and food hubs. Get practical financial planning and risk management tools as well as field to market techniques. Attendees will receive tools and resources to help them scale up their farm operation and increase access to capital. Learn best practices and techniques for handling, storing and packaging, and how to market their produce. Each attendee will receive a copy of the 250+ page Wholesale Success Manual that includes more than 100 crop profiles with crop-specific information on harvesting, cooling, storing and packing according to industry standards as well as sample business, risk management and food safety plans.

• Marketing the Goods

Track 8 • Taking Your Cheesemaking to the Next Level

• Developing Business & Risk Management Plans for Successful Wholesale & Food Hub Marketing

When it comes to cheese, unseen factors like chemicals, microbes and pH affect the final product quality and product safety. Cheesemakers will use their own products and processes as the basis for this class, learning hands-on how to monitor product safety by taking and processing microbiological samples of milk from their farms and by developing a manageable risk reduction plan. A session on buffering will show how cheese flavor and quality can be improved through various manipulations of acid and mineral balance. Finally, through interactive discussions, participants will receive feedback from the class and explore opportunities for building upon each farm’s unique story to develop its own “designer cheeses.” Bring samples of your own cheeses to share with the class.

• Wholesale Success from Field to Market

Presenter: Gianaclis Caldwell, Pholia Farm

• Post-Harvest Handling from Field to Market

• DIY Microbiological Testing for Farmstead Cheesemakers

Presenters: National Good Food Network Field Guide Team (made up of Wallace Center, Farm Credit & Morse Marketing Connections, LLC); Atina Diffley, Organic Farming Works LLC

• Risk Management & Successful Wholesale Marketing Strategies • Sorting & Packing for High Quality

• The Beauty of Buffering — Why Acids & Mineral Balance Are the Key to Making Great Cheeses

• The What, Why & How of a Food Safety Plan

• Designer Cheeses

• Designing or Improving Pack Sheds: A Visual Tour

• No Hassle HACCP

Funds for this program provided by

by Agri-Service LLC

PRE-CONFERENCE TRACKS THURSDAY, FEBRUARY 7

Track 9 • Profitable Production & Parasite Resilient Stock in Small Ruminants

Track 11 • Soils, Grazing & Grass-Based Land Management with Abe Collins Graziers deal with the most complex systems imaginable microorganisms, plants and animals, soil and society. Move beyond “formula grazing” and begin to more deeply understand how the complexities of rest, impact and disruption on the land work in synergy over time to produce meat, milk, increased forage, topsoil, carbon sequestration and diversity. Abe Collins will lead attendees through a day that will combine practical grazing experience with functional lessons in land and water management, including the use of Keyline plowing. He will explore in-depth aspects of soil building from the dynamic perspective, translating it to action on the land. This track will have lots of hands-on, farm-centric information for active graziers of all species and classes of stock.

Learn how to build a profitable and parasite resilient group of animals by establishing a solid base of techniques and tactics. Attendees will learn ways to take their small ruminant management to the next level through selection and management tactics. Speakers will explore options for providing species appropriate browse and grazing. Participants will sharpen their skills at the microscope with hands-on demonstrations, as well as get pointers on how to tighten up their record keeping and build realistic benchmarks that will move their herds or flocks ahead. Presenters: Susan Schoenian & Jeff Semler, University of Maryland Extension; Sandra K. Miller, Painted Hand Farm; Kim Lott, Kings Gap Environmental Education Center; Melanie Barkley, Maple Hollow Farm; Susan Beal, PASA

Presenter: Abe Collins, Collins Grazing, LLC

• Strategies, Techniques & Experiences to Foster Parasite Resilience

• Elevating Grazing

• Copper: Deficiencies & Excesses

• Keyline Soil Formation & Landscape Design

• Goats & Invasive Plant Management

• Topsoil is the Mother of All Environmental Services

• Hands-On Preparation & Interpretation of Fecal Samples

• Scaling Regenerative Farmer & Grazier Achievement in the Soil Age

• Accelerating Soil Formation

• Functional Stock for Profit & Goals: Selection Strategies, Benchmarks & Record Keeping Basics

Track 12 • Behind the Hype of Genetic Engineering: Science, Policy & Alternatives

Track 10 • Hogs Alive! This day is all about pigs — in the woods and on pasture — and will burrow into the nitty gritty of working with pigs on the land. Learn about creating a smorgasbord for hogs through the use of a rich medley of annuals selected for graze and browse, capped by using the bounty of the forest as seasonal finishing fodder. Follow pigs — and the work of the farm — through the seasons. Attendees will figure out what breed or type of animal bests suits the character of their farm and capitalizes on the final use of their meat. Join Eliza MacLean, whose mixed hogs share their space with the largest herd of Ossabow hogs in the country, and Chuck Talbott, who has been finishing hogs on mast from oak woodlots, for a “no holds barred” interactive day that will be sure to generate food for both thought and action.

Genetic engineering (GE) has been touted as being able to produce crops that can withstand drought, reduce pesticide use, reduce pollution from fertilizers, improve nutrition and greatly increase productivity. Speakers will assess the accumulated data from 16 years of commercialization to see how GE crops have lived up to their alleged potential and the problems they face. The track will also examine how GE compares with alternatives like conventional breeding and agroecology, and explore whether these alternatives can meet the needs of sustainable agriculture and food productions. Attendees will leave with a strong understanding of the impacts of GE, its potential and how they may influence the course of agricultural policy that affects its use. Presenters: Julie C. Dawson, Cornell University; Bill Freese, Center for Food Safety; Margaret Mellon & Doug GurianSherman, Union of Concerned Scientists; David Mortensen, Penn State University

Presenters: Eliza MacLean, Cane Creek Farm & Chuck Talbott, WVU Extension Service & Black Oak Holler Farm • Rotating Pigs on Pasture, into the Woods & onto Next Year’s Garden Plot

• The Impact of GE on Productivity, Pollution Reduction, Drought Tolerance & Pesticide Use

• Four Seasons of Supervision & Activity at Cane Creek Farm

• Glyphosate Herbicide Resistant Weeds: What They Are, the Biotechnology Industry Response & Its Implications

• Pig Planning: A Pig for Every Purpose & Possibility • Paper to Pigs to Paper: How to Make This Profitable?

• Comparing Alternatives: Crop Breeding & Agroecology

• Hog Health: The Basics

• How Policy Decisions in Washington Affect the Direction of Agriculture & the Use of GE

Youth in Farming Track: Create Your Own Farm Ventures (6th–12th Grade) Registration limited to 25 Discover the key concepts of developing a farm venture to have fun, make a difference and earn recognition. The extra spending money is a motivator too! Learn how ownership, collaboration, support and inquiry are the beneficial tools to equip you in developing your farm interests. The theory of building your farm venture will be applied in hands-on classes led by Quiet Creek’s youth, Walker (9th grade) and Ashton (6th grade) with the guidance of their mentors, Claire and Rusty. Not only will they help you strengthen your present-day and future ventures, they will also share their tried and true successes of growing shiitake mushrooms, making herbal soap and hand-carving wooden ornaments. Presenters: Claire, Rusty, Walker & Ashton Orner, Quiet Creek Herb Farm & Education Center • Discovering Your Farm Venture Passions • Examples of Youth-Led Farm Ventures: Carving Wooden Ornaments, Growing Shiitake • Tools to Make Your Farm Venture Successful Mushrooms & Making Herbal Soap • Pitching Your Youth-Led Farm Ventures

MAIN CONFERENCE WORKSHOPS Over the course of the main conference, attendees can select from over 100 workshops to build a curriculum that will gain them skills and knowledge to expand and improve their farms or gardens. Attendees do not need to pre-register for individual sessions. We continue to offer workshop series that are designed to help attendees focus on a core topic during the main conference. Attendees can pick and choose from them as best fits their educational needs. Traditional Foods Series: These workshops will help attendees gain skill and confidence in preparing wholesome and pure foods for their families. This series is made possible by the underwriting support of the Weston A. Price Foundation. Holistic Management™ Series: This series will train attendees on the tools and techniques of Holistic Management™ (HM), a whole farm planning process that considers the triple bottom line including relevant economic, environmental and social considerations simultaneously. Farms and ranches that practice HM are experiencing up to a 300% increase in profit while building their biological assets and improving quality of life. Workshops for all levels of familiarity with HM will be available.

FRIDAY 8:30–9:50 AM Beekeeping for the Future: Practices for Today

Sprouting Small Grains for Fodder

Bill Day, The Pfeiffer Center

Roman Stoltzfoos, SpringWood Farm

Taking the Bull by the Horns: Reinvigorating Pennsylvania’s Farmers Union

Managing Farm Labor Jim Crawford, New Morning Farm

Hannah Smith & Kim Miller, PA Farmers Union

The Why & Wherefore of Biogas Systems Putting the Attainable in Sustainable Ag

Melissa Miles, Two Miles Micro-Farm & Bob Hamburg, Omega-Alpha Recycling Systems

Bill Kitsch, Farm Credit & T.L. Hill, Fox School of Business, Temple University

Traditional Foods Series: Putting Food By, A Survey of Food Preservation Methods

Birds of a Feather: Backyard Poultry Basics Brian Moyer, Penn State Extension

Maureen Diaz, Mama’s Follies

Producing Appalachian Charcuterie with Integrated Crop & Forest Management Systems

Holistic Approaches to Managing Invasive Plants on Your Farm & in Your Woods

Chuck Talbott, WVU Extension Service & Black Oak Holler Farm LLC

Eric Burkhart, Shaver’s Creek Environmental Center

Life in the Soil Grass Cattle Reflected in the Numbers: The Tussock Sedge Farm Story

Dr. Gladis Zinati, The Rodale Institute

Hoophouse Health: Salinity, Symphylans & Sustainability

Henry Rosenberger, Tussock Sedge Farm

Homeopathy for Healthy Plants & Animals

Steve Moore, Elon University

Nazirahk Amen, Purple Mountain Organics

Animal Midwifery & Peri-Partum Considerations Holistic Management™ Series: The Process of Decision Making & Testing Options

Susan Beal, PASA

The Contribution of Value-Added Agriculture to Rural Development: Measuring Impacts & Reforming Policy

Byron Shelton, Landmark Decisions, LLC

Sustainable & IPM Tree Fruit for Profit Ben Wenk, Three Springs Fruit Farm & Chris Reid, Reid’s Orchard & Winery

Jeffrey O’Hara, Union of Concerned Scientists

FRIDAY 1:15–2:35 PM Keyline Soil Formation & Landscape Design

Successful Methods of Organic Cucumber Beetle Management, A Tri-State Study

Abe Collins, Collins Grazing, LLC

Elsa Sánchez, Penn State University & Mark Gleason, Iowa State University

Q&A Session Charles Eisenstein, Friday Keynoter

Understanding the Role of Environmental Agent Exposures in Health & Disease

How Safe is Your Raw Milk Supply?

Rick Woychik, National Institute of Environmental Health Studies

Gianaclis Caldwell, Pholia Farm

Farm-Scale Charcuterie & Aging Techniques

Farm Advocacy 101

Eliza McLean, Cane Creek Farm & Brooks Miller, North Mountain Pastures

Joel Morton, Farm Aid & Scott Marlow, Rural Advancement Foundation International USA

Design & Layout of Portable Fencing for Soil & Animal Health

Finding Your Niche: Creating the Farm that Works for You

Susan Pengelly & Fabian Smith, Misty Knoll Farm

Katie College, Stoney Creek Iris & Cool Beans CSA

Introduction to Biodynamics

Creating Opportunities Through an On-Farm USDA Poultry Processing Facility

Mac Mead, Pfeiffer Center

Robin & Mark Way, Rumbleway Farm

Practical Considerations for Adding High Tunnels to Your Farm Business

Adding Wild Edible Plants to Your Farm-Based Business

Mike Brownback, Spiral Path Farm

Steve Schwartz, Delaware Valley Ramps & Tom Patterson, Wild Purveyors

MAIN CONFERENCE WORKSHOPS FRIDAY 1:15–2:35 PM (Continued) Practical Tools for the Farm & Garden

Education as a Value-Added Farm Product

Nazirahk Amen, Purple Mountain Organics

Claire & Rusty Orner, Quiet Creek Herb Farm

Beekeeping & Biodynamics

Traditional Foods Series: Building Sustainable Community Through Buying Clubs & Co-Ops

Bill Day, The Pfeiffer Center

Elizabeth Rich, Farm-to-Consumer Legal Defense Fund & John Moody, Weston A. Price Foundation

Holistic Management™ Series: Financial Planning I — Creating a Profitable, Workable Financial Plan Byron Shelton, Landmark Decisions, LLC

FRIDAY 2:45–3:45 PM Check out our hour-long discussion sessions on a variety of topics including: • How to Farm Without a Second Job or Debt

• Planning for “Retirement” on the Farm

• Tools & Equipment for the Farm

• The Morals & Ethics of Farming

• Farm Aid Follow Up Conversation

• And more!

FRIDAY 4:10–5:30 PM Integrated Pest Management: Applying the PAMS Approach & Managing Risk for Sustainable Outcomes

Is an On-Farm Cheese Business for You? Gianaclis Caldwell, Pholia Farm

Greenhouse Propagation & Planning for the Diversified Farm System

Karen Lewotsky, Food Alliance

Growing High Quality Market Vegetables Biodynamically

Jack Algiere, Stone Barns Center for Food & Agriculture

Mac Mead, Pfeiffer Center

Mineral Nutrition of Healthy Plants Jerry Brunetti, Agri-Dynamics Inc

Multi-Dimensional Vegetable Gardening How to Get the Most Out of Your Small Ruminant

Lee Reich, Grow Fruit Naturally

Sandra K. Miller, Painted Hand Farm

Curious Grazing for Soil Health & Livestock Performance

Meeting Nutritional Needs of Hogs While Optimizing Feed Costs

Abe Collins, Collins Grazing, LLC

Jeff Mattocks, The Fertrell Company

Why We Grow Organic, A Panel Debra Brubaker, Village Acres; Mark Smallwood, The Rodale Institute; Roman Stoltzfoos, SpringWood Farm

Keeping the Family Cow

The Salmonella Chronicles, A Safe Food Discussion

Holistic Management™ Series: Financial Planning II — Operating, Monitoring & Adapting Your Financial Plan

Melanie Deitrich Cochran & Sue Deitrich, Keswick Creamery

Ben Hewitt, PASAbilities Keynoter

Building Relationships Abroad: Taking a Farm Sabbatical

Byron Shelton, Landmark Decisions, LLC

Claire, Rusty, Walker & Ashton Orner, Quiet Creek Herb Farm

Re-Imagining Local: The Transition Town Movement

Traditional Foods Series: The Vernon Herschberger Case

Marie Goodwin, Transition Towns Media

Elizabeth Rich, Farm-to-Consumer Legal Defense Fund

SATURDAY 8:30–9:50 AM Blog, Rattle & Tweet: Building Relationships Through Social Media

Alternative Economic Approaches to Farming Charles Eisenstein, Friday Keynoter

Dru Peters, Sunnyside Acres & Ben Wenk, Three Springs Fruit Farm

Plant-Based Healing: Crafting Herbal Salves Sue J. Morris, Sue’s Salves

Food Alliance Sustainability Certification: Who It’s for & How It Works Roberta Anderson, Food Alliance

Ecologically-Based Pest Management: Beneficial Insects & Invasive Species

Making Three-in-One Cheeses at Home

Elsa Sánchez & Dave Biddinger, Penn State University

Gianaclis Caldwell, Pholia Farm

Composting as a Source of Biological Diversity

Making & Using Charcoal to Enhance Soil Quality & More

Dr. Gladis Zinati, Rodale Institute

Gary Gilmore, PA DCNR Bureau of Forestry

Mixed Marriage on the Farm: When You’re a Farmer & Your Life Partner Isn’t

Making the Case for a Moratorium on Fracking & Tools to Get Us There

Katie College, Stoney Creek Iris & Cool Beans CSA

Erika Staaf, PennEnvironment & Sam Bernhardt, Food & Water Watch

Blueberries, Planting to Harvest

Healthy Streams, Rivers & Bays Through Living Systems: Restoring the “Vital Organs” of Our Watersheds

Lee Reich, Grow Fruit Naturally

Strategic Planning & Crop Selection for the Four Season Greenhouse

Kate Austin & Andrew Bliss, Chesapeake Bay Foundation

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Jack Algiere, Stone Barns Center for Food & Agriculture

MAIN CONFERENCE WORKSHOPS SATURDAY 8:30–9:50 AM (Continued) On-Farm Research: Soy & Non-Soy Ration Feeding Trials in Broilers

Building a HACCP Plan Robin & Mark Way, Rumbleway Farm & Brooks Miller, North Mountain Pastures

Susan Beal, PASA; Jeff Mattocks, The Fertrell Company; Andrew Dohner, The Rodale Institute

Planning for Profit on a Vegetable Farm Jim Crawford, New Morning Farm

Purely Farm’s Hog System: Artificial Insemination, Staggered Farrowing & Husbandry Practices

Holistic Management™ Series: Tools to Influence the Land & Build Biological Capital

Joanna & Marc Michini, Purely Farm

Byron Shelton, Landmark Decisions, LLC

Traditional Foods Series: The Beauty of Traditional Brew, Continuous Kombucha

Communicating Effectively with Policy Makers Catherine Smith, ChicoryLane® Farm

John Moody, Weston A. Price Foundation

SATURDAY 1:30–2:50 PM Harnessing the Power of Microbes for Improved Soil, Plant & Animal Health

Traditional Foods Series: Home-Scale Meat Processing & Preserving

Linda Miyoshi, Teraganix, LLC & Enos Beiler, Smyrna View Farm

Brooks Miller, North Mountain Pastures

Dealing with Disasters: What to Do Before & After the Storm

Nuts & Bolts of Vegetable Farm Irrigation Matt Steiman, Dickinson College Farm & William Lamont, Penn State University

Lynn Hayes, Farmers Legal Action Group; Scott Marlow, RAFI USA; Joel Morton, Farm Aid

Pruning Fruit Trees, Shrubs & Vines

A South African Experience: Adapting Lessons Learned from Ian Mitchell-Innes to the Northeast

Lee Reich, Grow Fruit Naturally

Brian Reaser, former Blanerne Farm Intern

Strengthening Your Local Food System with Timebanking

Making Sustainable Ag Policy Progress in the Farm Bill & Beyond

Marie Goodwin, Transition Town Media

Martha Noble & Sarah Hackney, National Sustainable Agriculture Coalition

How to Succeed in Marketing to Restaurants

Income Positive Poultry: Egg Production

Melissa Miles, Two Miles Farm & Chef Steve Eckerd, Le Bec Fin

Jeff Mattocks, The Fertrell Company

Interpreting On-Farm Microbiological Tests Gianaclis Caldwell, Pholia Farm

Managing Udder Health: Symptoms, Significance & Treatment Options

Q&A Session

Keena Mullen, North Carolina State University

Ben Hewitt, PASAbilities Keynoter

From Amber Waves to Market: Harvest, Storage & Marketing Organic Grains

Planting by the Moon: A Practical Guide for Farmers & Gardeners

Mary-Howell & Klaas Martens, Lakeview Organic Grains

Sue J. Morris, Sue’s Salves

Financing the Farm

Holistic Management™ Series: Reading the Land I — What is the Land Telling You?

Jim Crawford, New Morning Farm

Byron Shelton, Landmark Decisions, LLC

SATURDAY 3:10–4:30 PM Tools, Methods & Techniques of Soil Greenhouse Production

Artful Remedies to Wet/Eroded/Ugly Landscapes

Jack Algiere, Stone Barns Center for Food & Agriculture

Income Positive Poultry: Meat Production

Hogs: Breed Selection & Finishing Strategies for Desired End Use

Jeff Mattocks, The Fertrell Company

Eliza McLean, Cane Creek Farm & Chuck Talbott, WVU Extension Service & Black Oak Holler Farm

Robin & Mark Way, Rumbleway Farm

Stacy Levy, art/land/water

Adding On-Farm Commercial Kitchens Farming & Gardening to Conserve Native Pollinators

Mighty Mitochondria

Dave Biddinger, Penn State University

Jerry Brunetti, Agri-Dynamics Inc

Creative Cover Crops to Build Fertility in Veggies, Row Crops & Pastures

Organic Grains: Adding Value from Planting to Harvest Joel Steigman, Small Valley Milling

Mary-Howell & Klaas Martens, Lakeview Organic Grains & Matt Steiman, Dickinson College Farm

Low-Tech & Low-Budget Blacksmithing 101

Wild Mushrooms: From Foraging to Forest Farming

Gary Gilmore, PA DCNR Bureau of Forestry

Eric Burkhart, Shaver’s Creek Environmental Center & Tom Patterson, Wild Purveyors

Employing Migrant Farm Workers Holistic Management™ Series: Reading the Land II — Monitoring Over Time & Record Keeping

Joan Norman, One Straw Farm & Ben Wenk, Three Springs Fruit Farm

Traditional Foods Series: Fermenting Vegetables & Fruits

Byron Shelton, Landmark Decisions, LLC

Maureen Diaz, Mama’s Follies

Farm Liability: What You Should Know Before It’s Too Late

Grazing in the Trenches: Grazing Plans as Real, Living Documents

Ross Pifer, The Agricultural Law Resource & Reference Center at Penn State

Troy Bishopp, The Grass Whisperer

FUTURE FARMERS PROGRAM The Future Farmers Program is designed to educate and entertain your children while you attend the conference. Youth from kindergarten to eighth grade will enjoy a wide range of activities developed to increase their understanding of food, farming and sustainability. On Friday and Saturday, parents of the Sprouts & Seedlings will need to sign up for a shift to assist the activity leaders. Space is limited, so register your children early. Please use the Future Farmers & Youth Meals section of the online registration store or paper form to purchase lunch and dinner tickets for children participating in this program. More detailed information will be sent with your registration confirmation. For more information about the programming, please call PASA or email leah@pasafarming.org.

FRIDAY & SATURDAY

Snacks and breaks for swimming and yoga will be included. Parents are responsible for lunch.

SPROUTS (K to 2nd Grade) This program will focus on the smallest of farm workers. Kids will learn about the essential roles of pollinators and composters from Waldorf inspired beeswax crafts, a marionette show and felting activities alongside games and activities from the entomology department at Penn State. The Sprouts’ activities are organized by a team of local volunteers. Carolyn Meehan teaches at Shaver’s Creek Environmental Center. Kat Alden has over 20 years of teaching experience and Waldorf Teaching Training. Dorothy Habecker is a veteran Kindergarten teacher at the State College Friends School.

THURSDAY

Lunch and snacks provided to all Thursday programs.

SEEDLINGS (3rd to 5th Grade) The Seedlings Program will feature two days of interactive learning around the themes of Field and Fork. Through hands-on activities, natural crafts, and guest speakers, kids will explore agriculture and our food system from the fields to their forks! Kids will learn and play through activities such as making seed balls, creating fantasy farms and natural crafts. The Seedlings program is led by members of the Chatham University Naturality Club, a student organization at Chatham University in Pittsburgh, PA focused on advocating for a healthier lifestyle. Club founding members Emily Cassel and Nicole Werwie are the primary organizers of the days' activities.

SPROUTS & SEEDLINGS (K to 5th Grade) PASA is partnering with Grow Pittsburgh’s Edible Schoolyard to bring their school-garden and cooking education programming to PASA’s Future Farmers. Children in Kindergarten through 5th grade, together with the Edible Schoolyard Pittsburgh team, will dig into kidcentric activities and lessons inspired by pre-conference track topics. Snacks and a break for swimming will be included. Grow Pittsburgh seeks to demonstrate, teach and promote responsible urban food production. The Edible Schoolyard Pittsburgh program is based on the seed-to-table learning model, which integrates garden and cooking activities into the regular classroom curriculum to improve young students’ eating habits, invest students in their school communities and enhance students’ academic performance.

YOUTH (6th to 8th Grade) Youth will spend time with conference speakers and local experts to further their knowledge of sustainability and agriculture. Topics will include an up-close look at some of Pennsylvania’s native animals and learning about their lives in the wild from Matt Marsden of Shaver’s Creek Environmental Center, how to grow topsoil with cattle grazier Abe Collins and Yoga for Youth to help the kids relax and focus with Beth Gross from Tri-Yoga® of Central Pennsylvania.

YOUTH (6th to 8th Grade) On Thursday, Youth are invited to participate in the Youth in Farming: Create Your Own Farm Ventures pre-conference track. Refer to page 5 for the full description. 9

MEALS & RECEPTIONS FEATURING REGIONAL FOODS We are proud to gather sustainably, organically and regionally raised foods from over 50 PASA members and friends for the conference meals. This flavorful fare includes plenty for everyone, meat-lovers, vegetarians and vegans alike. We hope you plan on attending these delicious and wholesome meals. Check the appropriate boxes when you register! Please note: Lunch is included in the package for our pre-conference registrants, and a continental breakfast is provided Thursday, Friday and Saturday mornings to all registered attendees. On Wednesday morning, a light snack will be available. Also, be sure to join us for a Sustainable Socializing in the evening on both Thursday and Friday! Additional meals may be purchased when you register (available for conference registrants only).

A PICNIC IN FEBRUARY? ABSOLUTELY! When it comes to showcasing regional and sustainably raised foods, it doesn’t get much better than the popular Thursday Night Winter Picnic. If you’ve spent the day at a pre-conference track, this meal provides an opportunity to kick back and relax. If you’re coming to the main conference, this is the perfect chance to show up early and settle in before the rush. Enticing entrees, scrumptious sides, delectable desserts — be sure to eat your fill! You’ll need the calories to burn as you dance the night away to a live music performance following dinner!

FARMERS MARKET CAFÉ Grab a snack between workshops at the Farmers Market Café, which features an assortment of quick snacks and light meals prepared by some of the region’s foremost purveyors of local food. You can also put together a lunch with the variety of products available.

CONFERENCE MENUS ■ Thursday “Winter Picnic” Buffet Dinner Herbed Roasted Chicken, Beef Bourguignon, Italian Sausage with Peppers & Onions, Turkey Carving Station, Mile-High Quiche, Roasted Potatoes, Vegetable Stir-Fry with Rice, Fresh Green Salad Bar & Dessert Bar ■ Friday Banquet Dinner First Course: Mushroom Brie Soup & Fresh Mesclun Salad with Dinner Rolls Meat Selection: Grilled Jamison Leg of Lamb with Risotto & Braised Greens Vegetarian Selection: Eggplant Roulade with Basil Herbed Ricotta & Fresh Mozzarella Cheese over Angel Hair Pasta Vegan Selection: Vegetable Wellington with Braised Greens Children’s Meal: Fruit Salad, Macaroni & Cheese, Buttered Carrots Dessert Bar included. ■ Friday & Saturday Boxed Lunches Wrap Sandwich (meat, vegetarian and vegan selections available) served with a Fresh Green Salad full of Crisp Veggies. Hand Fruit, Cookie & Beverage included. 10

SPECIAL FEATURES YOUNG & BEGINNING FARMERS MIXER Thursday Evening Celebrate the next generation of farmers, connect with old friends, and meet new ones at the Young & Beginning Farmers Mixer on Thursday evening. Whether youâ&#x20AC;&#x2122;re farming now or aspiring to farm one day, gather for a social hour to share stories, build relationships and be inspired by the bright future of agriculture.

MOVIES Friday Night

BITTER SEEDS India has more farmers than any country in the world, and they are in a crisis that is unprecedented in human history. Every 30 minutes a farmer in India kills himself in despair. In a village at the center of the suicide epidemic, a farmer and his family struggle to keep his land and a teenage girl makes her first steps to become a journalist and tell the world about the crisis. Bitter Seeds raises questions about the human cost of genetically-modified agriculture and the future of how we grow things.

AMERICAN MEAT American Meat is a pro-farmer look at chicken, hog and cattle production in America. Beginning with a history of our current industrial system, the feedlots and confinement operations are revealed, not through hidden cameras, but through the eyes of the farmers who live and work there. From there, the story shifts to Polyface Farms, where the Salatin family has developed an alternative agricultural model based on rotational grazing and local distribution. Nationwide, a local-food movement of farmers, chefs and everyday people has taken root which many believe could fulfil the countryâ&#x20AC;&#x2122;s demand for meat.

BLUE GOLD The rampant overdevelopment of agriculture, housing and industry increase the demands for fresh water well beyond the finite supply, resulting in the desertification of the earth. Past civilizations have collapsed from poor water management. Wars of the future will be fought over water as they are over oil today, as the source of human survival enters the global marketplace and political arena. Corporate giants, private investors and corrupt governments vie for control of our dwindling supply, prompting protests, lawsuits and revolutions from citizens fighting for the right to survive.

SPECIAL FEATURES CHEESE TASTING Thursday Evening Join some of your favorite cheesemakers and discover tasty new fromage during the Thursday evening Social Hour. Sample a variety of artisan cheeses and make your purchases to take home. Be warned — you might not have room for dinner after this tasty social hour!

SEED SWAP

GENERAL INFORMATION

Bring Seeds, Swap Seeds — Get Growing!

A three-dimensional community board!

One person’s extra seeds are treasures for another! Bring along your extra or saved seeds to share, and swap them for some new varieties to take home. It’s easy to join in the PASA Seed Swap!

Need a job? Need a new tractor? Come on up to the second-floor General Information Area and check out the community classified ads. The information area is a great place to learn about new resources and stay connected with the sustainable agriculture community. Got information to share? Get it into the hands of conference attendees! Posters, fliers, magazines, catalogs, newspapers and other reading materials are all welcome. Just remember to bring your materials with you to the conference. Or, if you would like to send the information ahead of time, please call PASA or email megan@pasafarming.org to make arrangements.

1) Gather the seeds you’d like to share. 2) Place your seeds in envelopes or bags clearly labeled with plant name/variety, location and date seeds were saved. 3) Drop your seeds off at the swap table and browse for some new-to-you seeds to plant this spring. The seed swap area will be open beginning Thursday evening, and will have social hours during breakfast on Friday and Saturday mornings.

YOGA Friday & Saturday Mornings

KNITTING

Get energized for the day ahead with yoga on Friday and Saturday morning led by teachers from Tri-Yoga® of Central Pennsylvania. Bring your own mat if you have one, wear comfortable clothing and come prepared to breathe, move and focus. Two sections will be offered, a gentler Basics Tri-Yoga® Flows and Level One Tri-Yoga® Flows, on a first come, first served basis.

Friday & Saturday Mornings Bring along your knitting needles and start your days at the conference with some creative social time. Conference knitters gather on the cozy couches by the Penn Stater fireplace on Friday and Saturday mornings. Meet new friends, share yarn, patterns, tips and ideas! Supplies not provided. 12

SPECIAL FEATURES AUCTION Bid 4 PASA at the 11th Annual Benefit Auction! Be sure to take time during the conference to peruse the amazing assortment of donated items at our Benefit Auction on display in Deans Hall. You’ll be wowed by the wide variety of our Auction collection this year — delicious farm products, professional services and consultations, getaway packages, dining experiences, handcrafted jewelry and furniture, books, tools and more! The fun starts on Thursday evening and continues through Saturday. Come to Deans Hall to get your raffle tickets for the Bag Auction or place your bid in the Silent Auction. And join us Friday evening after the banquet in President’s Hall for the Live Auction, to bid on one of a kind “farm to fork” experiences and more. New this year, all the proceeds from the Bag Auction will go to the Brownback Scholarship Fund. Don’t miss your chance to take home a fabulous souvenir while supporting sustainable agriculture! There is still time to donate! Join the ranks of your fellow PASA members who have supported the Auction over the years. We are seeking items in every price range to wow attendees so they will Bid 4 PASA at the Farming for the Future Conference. Please call PASA or email jean@pasafaming.org for more information.

SEELEY LEGACY FUND 50/50 DRAWING During the conference, volunteers will be selling tickets for a daily 50/50 ticket drawing to benefit the Shon Seeley Legacy Fund. Tickets are $1 each or 25 for $20. Winners will be drawn and posted at the end of each day, with half the ticket sales going to the winner and the other half benefitting the Legacy Fund. Look for our Legacy Volunteers strolling the conference floor every day during the conference. About the Shon Seeley Legacy Fund: Celebrate the life of Shon Seeley by supporting PASA’s educational programming specific to the farming principles held dearly by him — livestock grazing, sustainable beef & dairy production, value-added dairy processing, livestock genetic preservation, native pasture grass management and weed identification.

TRADESHOW

MARKETPLACE

Immerse yourself in the hustle and bustle of the conference by touring PASA’s well known TradeShow. This showcase of organizations and businesses reflects PASA’s mission, and they’ll equip, educate and inspire you to continue to work for a more sustainable world. Our exhibitors are all part of the agricultural community, from farming tools and services, to colleges and universities, to food distributors…there is something for everyone. Make sure you visit our TradeShow during breaks in the educational programming.

Within the TradeShow you’ll find a special collection of vendors who make their home in the MarketPlace and feature items such as gourmet foods, textiles, books, gifts, handcrafted wares and much more. These local artisans, merchants and local food producers create a space that is bursting at the seams with creativity, color and flavor. Come and see what’s new with your favorite vendors while meeting new merchants and organizations as well. Be sure to check out our PASA Mercantile to pick up PASA swag and conference gear to show your PASA pride and further support your organization! 13

GIVE TO THE ARIAS M. BROWNBACK MEMORIAL SCHOLARSHIP FUND Arias M. Brownback loved farming from an early age as he grew up in western Perry County on his family farm. He attended his first PASA conference when he was 18 and went home inspired by his fellow farmers’ dedication to sustainable practices. In his honor, PASA established the Arias M. Brownback Fund in 2001 to aid young and/or developing farmers through financial assistance to attend the Farming for the Future Conference. Please consider donating to this worthy cause by indicating your financial gift on the registration form.

LEND A HELPING HAND ■ BROWNBACK

SCHOLARSHIP

PASA is dedicated to ensuring that costs do not prohibit anyone from attending the conference. Through the ongoing generosity of our members and conference-goers, the Arias M. Brownback Scholarship Fund helps bring young and/or developing farmers to Farming for the Future. The scholarship is available to individuals who are currently farming or developing a sustainable farming enterprise. Applicants must demonstrate a financial need for support of continuing education and may request funds to cover any portion of registration fees. Please consider carefully what level of support you need to make your attendance feasible, which will allow us to cover as many people as possible. Meals, lodging and travel are not covered. For more information and the application, visit pasafarming.org/conference. ■ WORKSHARE

Farmers know the value of a helping hand. Through the WorkShare Program, PASA offers a reduction in conference registration fees in exchange for help with conference work. WorkShare participants may trade 12 hours of work for 100% of 1-day registration fees or 50% of 2-day registration fees for the Friday/Saturday conference. People who are able to regularly travel to Millheim, PA may trade 24+ hours of labor for 100% of 2-day registration fees for the Friday/Saturday conference. This may be combined with scholarship support. For more information and the application, visit pasafarming.org/conference.

We Need Volunteers! Volunteers are the lifeblood of Farming for the Future. Many hands are needed before, during and after the conference. You can help by volunteering to help with packing and moving, registration, merchandise, auctions and more. To get involved, call PASA or email rebecca@pasafarming.org. 14

REGISTRATION RATES This is not a registration form. See page 17 to learn how to register. An early bird discount is available, see page 16 for details. A $40 walk-in fee will be added to your registration costs after pre-registration closes. Walk-in registrations are not available for pre-conference tracks.

PASA Memberships Individual, One Year

$ 45

Nonprofit

$ 100

Individual, Two Years*

$ 80

Business

$ 150

Family or Farm, One Year

$ 70

Business Patron

$ 500

Family or Farm, Two Years*

$ 130

Permanent Business Partnership

$ 1,400

Sustaining Lifetime

$ 3,000

* Renewal only

Pre-Conference Tracks WEDNESDAY

Non-Member Price

Member Price

TRACK 1

New & Beginning Farmers

$ 165

$ 115

TRACK 2

Animal Feed & Forage: Alternatives to Corn & Soy

$ 165

$ 115

TRACK 3

Adding Year-Round Production…with High Tunnels

$ 165

$ 115

TRACK 4

Beekeeping for the Future

$ 165

$ 115

TRACK 5

Food with Less Fuel: The Low Energy Homestead

$ 165

$ 115

TRACK 6

Wholesale Success

$ 165

$ 115

TRACK 7

Foraging, Growing & Marketing Niche Forest Products

$ 165

$ 115

TRACK 8

Taking Your Cheesemaking to the Next Level

$ 165

$ 115

TRACK 9

Small Ruminants

$ 165

$ 115

THURSDAY

TRACK 10

Hogs Alive!

$ 165

$ 115

TRACK 11

Soils, Grazing & Land Management with Abe Collins

$ 200

$ 150

TRACK 12

Genetic Engineering — Science, Policy & Alternatives

$ 165

$ 115

$ 125

$ 75

Youth in Farming Track (Middle & High School Students only)

Main Conference (Friday & Saturday) Adult

Adult Member

9th Grade– College

9th Grade– College Member

TWO DAY RATE

$ 210

$ 145

$ 125

$ 80

ONE DAY RATE

$ 175

$ 115

$ 100

$ 50

Future Farmers (K to 8th Grade*) DAILY RATE

$ 45

* 6th to 8th Grade not available Thursday. Can register for Youth in Farming Track. See rates above.

Meals (Meat, Vegetarian and Vegan options are available for all meals. Adult

Youth

THURSDAY NIGHT WINTER PICNIC

$ 35

$ 17

FRIDAY LUNCH

$ 15

$ 11

FRIDAY NIGHT BANQUET

$ 30

$ 15

SATURDAY LUNCH

$ 15

$ 11

Select preference when you register.)

THE “SMALL PRINT” • An Early Bird Discount is available for registrations postmarked by December 31, 2012. • Pre-registration closes January 29, 2013. Those wishing to register for the main conference after January 29th may do so at the conference center. The Walk-in Fee will apply. There will be no walk-in registration for pre-conference tracks. • The Walk-in Fee of $40 applies to all registrations postmarked after January 29, 2013 and all registrations on-site. • Registration fees must be paid in full by February 4, 2013.

CONFIRMATIONS

TRAVEL & DIRECTIONS

All paid registrations will receive a confirmation of purchase as well as information concerning conference logistics. If you registered for a preconference track or Future Farmers Program, you will receive information about these programs closer to the conference. Registrants who provide their email address will receive an electronic confirmation.

You will receive detailed directions to the Conference Center in State College, PA with your registration confirmation. The closest Amtrak rail station, featuring daily arrivals from Pittsburgh and Philadelphia, is located 30 minutes away in Lewistown, PA. The University Park Airport (SCE) is located 10 minutes from The Penn Stater and is serviced by a complimentary hotel shuttle for hotel guests or by local taxi services. State College also features a bus service with Trailways, Greyhound and Megabus. Once in State College, local bus service is provided by CATA and there are multiple taxicab services.

DISCOUNTS & SCHOLARSHIPS • Children under the age of 5 years do not need to register. Parents may purchase lunch or dinner tickets for children under 5 when they register.

ACCOMMODATIONS

• There is a special registration form for those wishing to apply for the Brownback Scholarship or WorkShare Program. See page 17 for details on how to register. Meals requested but not paid for prior to arrival at the conference center will be removed from your packet.

A block of rooms has been reserved at The Penn Stater Conference Hotel and the Nittany Lion Inn. Shuttle service is available between these two locations. The block sells out early. Call 1-800233-7505 and ask for a room in block PAAB13A by January 1st to receive the special rate. Information about other lodging options in and near State College is available on our conference website and with surface mail confirmations. Numerous motels offer a discount for the conference, so ask if they offer a discount when you reserve your room. If you are interested in sharing travel or lodging costs, saving valuable resources or using travel time to make friends and network, go to pasafarming.org/conference for information about the Ride Share & Room Share program.

• To inquire about group rates, please call PASA or email lisa@pasafarming.org.

CANCELLATION POLICY • Requests received by January 18, 2013 are eligible for a 100% refund minus $20 processing fee. • Requests received by January 29, 2013 are eligible for a 50% refund minus $20 processing fee. • Requests received on or after January 30, 2013 are not eligible for a refund. • A $4.00 processing fee will be charged for all changes to a completed registration. • In the case of extreme weather or family emergencies, deviations from our cancellation policy will be made on a case-by-case basis. All requests for special consideration must be made in writing.

Event location — The Penn Stater Conference Center Hotel.

ABOUT THE ARTWORK

The 2013 cover design was developed by the creative team at Wolfpack Design, PASA’s neighbors in Millheim, PA. Wolfpack Design is a graphic design firm that integrates concepts, strategy and technology to help companies and organizations create memorable brand expressions across multiple channels. The artwork was digitally developed and inspired by the vintage Victory Garden posters of the late 1930s. It was imperative for the imagery to represent the urgency of the times, when many communities worked together to sustain a food system during the World War II era. The final conference imagery applies the energetic design style to uphold this year’s call-to-action conference theme, “Starting Fresh, Starting Local, Starting Now.”

HOW TO REGISTER ■ Register online at www.pasafarming.org/conference. You must enter an email address to

register — if you do not have one, you can still register online by entering noemail@pasafarming.org. ■ Register by paper. Members for whom we do not have email addresses have received the

paper form with their brochure. If you did not receive a paper registration form but wish to register by mail, you can download the form on our website or contact PASA and we will mail you the form. Mail or fax completed registration form. Mail to: PASA, attn: Conference Registration PO Box 419 Millheim, PA 16854 Fax to: attn: Conference Registration (814) 349-9840 ■ Register by phone. Call the office at (814) 349-9856. ■ To apply for a scholarship or WorkShare, visit pasafarming.org/conference and download

the application or call (814) 349-9856. Your application will register you for the conference; do not register by any other method. Current PASA members will be considered through December 31, 2012. Beginning January 1, 2013 we will consider all applicants. Applications accepted until January 23, 2013. ■ Group registrations. Contact Lisa Diefenbach at (814) 349-9856, ext. 16 or at

lisa@pasafarming.org for details. Do not complete a registration form or register online. ■ Walk-in registration. You may register at the conference center for Friday and Saturday

attendance only (not the pre-conference tracks). An additional $40 Walk-in Fee will be added to your registration. 17

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