the
D I RT The Quarterly Newsletter of Georgia Organics
Growing Healthy Foods, Farms, & Families • Winter 2008-09
IN THIS ISSUE... Georgia Oganics 12th Annual Conference and Trade Show In addition to keynote speaker Michael Pollan, this year’s conference features dozens of expert speakers who will educate and inspire. To learn more about the speakers and their thoughts on the state of the organic movement, see page 9. Full conference details can be found on pages 4-14, including valuable information on the pre-conference field day, in-depth workshops, educational sessions, the Farmers Feast with keynote presentation, children’s program, registration information, conference support, and travel information.
Lusting for Local Foods Dinner Go green this Valentine’s Day. See page 3.
New Organic Production Coalition Team
Details about the effort to support Georgia’s organic production on page 3.
Support Georgia Organics Joining thenew Seeds & Soil Society. Details on page 10.
Plus Georgia Organics Program Update Page 18
Member Profile Page 10
Event Calendar Page 23
Pollan Nation By Michael Wall
Michael Pollan is rescuing the local food movement from the fringe of American political conversations.
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n mid-October of 2008, while the country was gripped with election fever, the New York Times Magazine published an open letter to the then unknown president-elect on a topic that wasn’t mentioned in a single debate, or campaign advertisement: the ills of the nation’s industrialized agriculture.
The author, Michael Pollan, challenged the incoming president to “reconceive agriculture as part of the solution to environmental problems like climate change.” He also called for a ban on “the routine use of antibiotics in livestock feed on public-health grounds” and to regulate Concentrated Animal Feeding Operations (CAFOs) “like the factories they are.” In short, Pollan suggested that the next president reform and overhaul the nation’s entire agricultural system from top to bottom. In most circumstances, such an ambitious appeal would have been instantly dismissed – if not laughed at. That Pollan’s proposal was, and still is, considered with such weight is a testament to the credibility of Pollan himself. For the past twenty years, Michael Pollan has written books and articles about the places where the human and natural worlds intersect, especially concerning food and agriculture. The Knight Professor of Science and Environmental Journalism at UC Berkeley, Pollan is the author, most recently, of “In Defense of Food: An Eater’s Manifesto.” His previous book, “The Omnivore’s Dilemma: A
Michael Pollan
Natural History of Four Meals,” was named one of the ten best books of 2006 by the New York Times and the Washington Post. The popularity of Pollan’s body of work has propelled the issues of organic and local food into the kitchen table conversations of the American mainstream. Georgia Organics is honored to present Pollan as the keynote speaker at the Georgia Organics 12th Annual Conference and Trade Show. He recently spoke with Georgia Organics about the sustainable food movement’s greatest challenges and biggest opportunities. Georgia Organics (GO): What’s the first thing the new Secretary of Agriculture should do to initiate real, meaningful reform? Pollan: I would encourage him to subject all the department’s policies to some tests so that, before a Farm Bill or a new subsidy policy can be written or implemented, Cont’d on page 16
Georgia Organics
From the Director
P.O. Box 8924 • Atlanta, GA 31106 678.702.0400 info@georgiaorganics.org www.georgiaorganics.org
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n October, I was honored to be one of 21 delegates to attend Slow Food’s biannual conference, Terra Madre, in Turin, Italy. There, 6,000 farmers, chefs, educators, and advocates from 150 countries converged in what can only be described as a United Nations-styled food and farm congress (with really good food).
Board of Directors Barbara Petit, President Daron Joffe, Vice President Leeann Culbreath, Secretary Alex Rilko, Treasurer George Boyhan Juan Carlos Diaz-Perez Jennifer DuBose Marco Fonseca Will Harris Gina Hopkins Jay Lazega Rashid Nuri Mary Reilly Mike Smith Charlotte Swancy Edward Taylor
Staff
In March, we will have the opportunity to dialogue here in Georgia about our economy and how sustainable foods Alice with Will and Laurie Moore, and farms can be a critical part of the equation in solving our of Moore Farms & Friends, in Turin. economic, health, climate, and environmental crisis. Georgia Organics 12th Annual Conference and tradeshow will feature an amazing slate of national and regional speakers, including celebrated author, Michael Pollan.
Mentoring Program Coordinator 404.633.4534 karen@georgiaorganics.org
A new theme resonating from Pollan’s latest remarks, as well as leaders at Terra Madre, is that we need to advocate harder for change.
Karen S. Adler
Erin Croom
Farm to School Coordinator erin@georgiaorganics.org
Stephanie Hass
Administrative Coordinator stephanie@georgiaorganics.org
Chaz Holt
Emory Farmer Liaison 770.608.4093 chaz@holtfarmsupply.com
Jennifer Owens
Development Director jennifer@georgiaorganics.org
Lynn Pugh
Curriculum Coordinator lynn@georgiaorganics.org
Alice Rolls
Executive Director alice@georgiaorganics.org
Michael Wall
Communications Director michael@georgiaorganics.org
Mary Anne Woodie
Conference Coordinator maryanne@georgiaorganics.org
Newsletter Editors Michael Wall Suzanne Welander
Graphic Design
Stephen R. Walker www.srwalkerdesigns.com
the Dirt
January 4, 2008 • Published Quarterly Georgia Organics, Inc. P.O. Box 8924, Atlanta, GA 31106 Volume 12 Issue #4 Copyright © 2009, Georgia Organics, Inc. All rights reserved
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Terra Madre offered inspiration from an all-star cast of eloquent, intelligent, and passionate global leaders working to foster small scale and sustainable food production. Carlo Petrini, founder of Slow Food, incited the delegation to take action, and reminded everyone that amidst the current economic crisis, farming and agriculture represents the real economy – “the economy of our hands.”
Our conference theme this year is Pollinating the Good Food Movement. We invite you to set a new, bolder course for change. You can vote with your fork everyday; be an active (not passive) member of Georgia Organics and partner groups like Slow Food; advocate for policies that foster sustainable foods and farms; and write and call (don’t just email) your congressmen and local representatives. In 2009, look for Georgia Organics to be strengthening our advocacy efforts. Carlo Petrini said that the farmer very well may be “the protagonist of the third industrial revolution.” If that’s the case, then let’s get our hands in the earth and get busy. Yours in healthy foods and farms,
Alice Rolls Executive Director
Georgia Organics Welcomes Michael Wall
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eorgia Organics is pleased to announce that Michael Wall has joined the staff as Communications Director. Suzanne Welander, whom Michael is replacing, is remaining active in the local and organic food community, serving as a freelance consultant for farming and local food initiatives. Suzanne can be contacted at suzanne@abraxis.com. Michael, a seventh generation Georgian, previously served as communications coordinator for the Atlanta Regional Commission, and before that public relations coordinator for Georgia State University. Prior to his work in public relations, Michael worked as a journalist for Creative Loafing, the Atlanta Business Chronicle, the Virgin Islands Daily News and the Morgan County (Georgia) Citizen. He won a business reporting award from the Society for Professional Journalists, and was a co-winner of the American City Business Journals Eagle Award. His family currently has farms in Dooly County, and in the past, Terrell County. Michael is married to Allison Wall, executive director of Georgia Watch. They have four-and-a-half cats at their home in Ormewood Park, Atlanta. the DIRT • www.georgiaorganics.org
Winter 2008-09
Unleash Your Lust for Local Food This Valentine’s Day
Garden Party at Woodland
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ake the red and pink out of Valentine’s Day and go green! Join Georgia Organics and lovers of local foods at the Gardens at Kennesaw this Valentine’s Day, Feb. 14, for the Lusting for Local Foods dinner, hosted by Georgia Organics and Slow Food Atlanta, catered by Parsley’s Custom Catering. This event is the perfect alternative to conventional V-Day plans, and will feature music, cocktails, hors d’oeuvres, dancing, and a seated dinner featuring local, fresh, and organic dishes. Featured local foods include Sweetwater Growers microgreens, Jake’s Chocolates, Riverview Farms, and others. In addition to the focus on local and organic foods, the evening’s revelry will be offset by 100 percent recycling, composting, watersaving facilities, and solar panels. The event is $50 for members of Georgia Organics or Slow Food, and $65 for nonmembers. To register or learn more about the Lusting for Local Food event, go to www.georgiaorganics.org.
Georgia Organics would like to sincerely thank everyone who made the Nov. 16 Garden Party at Woodland, which raised nearly $13,000, a success, especially: Shaun Doty and Lara Creasy from Shaun’s; Linton and Gina Hopkins from Restaurant Eugene; Cyrille Holota from Joel; Virginia Willis; Scott Peacock and Steven Satterfield from Watershed; Kevin Maxey from Craft Atlanta; Drew Van Leuvan from Trois; Drew Belline from Floataway Café; Joshua Hopkins from Bacchanalia; Hugh Acheson from Five & Ten; Matt Palmerlee from Farm255; Hilary White from The Hil; Ron Eyester from Food 101; Ford Fry from JCT Kitchen; Todd Richards from One Flew South; Carvel Gould from Canoe; Andy Carson from Quinones; Gerry Klaskala from Aria; Kevin Rathbun from Rathbun’s; David Larkworthy from 5 Seasons Brewing; Angie Mosier; Terrapin Beer; Celia Barss; Woodland Gardens; Barbara Petit; and Anne Quatrano of Star Provisions.
Coalition Team Forms to Increase Organic Production in Georgia
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rganic fruits and vegetables are among the healthiest and most sought after foods consumers can eat. But organic production in Georgia isn’t as robust as it could be – only 3,000 acres in Georgia were certified for organic crops, as of last year.
“We’re excited about this collaboration and hope it will help provide farmers with the information they need – particularly new farmers, or those interested in transitioning to organic production,” said Julia W. Gaskin, Sustainable Agriculture Coordinator for the Biological and To encourage and improve the organic growth Agricultural Engineering Department at Number of farms in Georgia ........................ 49,000 of small fruits and vegetables, the University of the University of Georgia. Georgia, Fort Valley State University, and Georgia Number of organic farms in Georgia................... 45 Organics have obtained a grant from the U.S.D.A.’s County agents selected to serve on Risk Management Agency to form an organic Farm acres in Georgia .............................. 10 million the team will work closely with an production team to serve as a technical resource experienced organic farmer from their Organic farm acres in Georgia ............. 3,000 (.03%) for farmers interested in organic production. area to gain hands-on experience with local organic production techniques, and Georgia farm revenues ............ $7.79 billion (2006) will share these experiences with the rest The organic production team will include county agents from each extension district, Fort Valley State of the team. University agents, specialists, researchers, and farmer advisors. The goal of the program is to train participating agents so that they can assist farmers Questions about the program can be directed to Julia Gaskin at jgaskin@engr.uga.edu or 706.542.1401. and other agents in their area who have questions on organic production. Winter 2008-09
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Georgia Organics 12th Annual Conference & Trade Show
Conference Sponsors
M a r c h 2 0 – 2 1 , 2 0 0 9 • F r i d a y - S a t u r d a y “I think we need to organize politically. I think you have a president now who is very sympathetic, and a first lady, who’s very sympathetic to organic sustainable food, local food production. But he needs armies at his back before he is going to challenge the commodity groups and mainstream agriculture.” – Michael Pollan,
Georgia Organics would like to thank the following early-committing sponsors. Sunflower Sponsor ($10,000+)
Author, 2009 Keynote Speaker
Heirloom Tomato $5,000 +
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rowing a movement that challenges the status quo requires knowledge, commitment, and skill. In Georgia, the good food movement is gaining momentum. That’s because we have an army of local and sustainable food advocates who work hard to bridge farms, families, and communities.
This year’s 12th Annual Georgia Organics Conference and Trade Show is bigger and better than ever with more farm and food tours, focused In-depth Workshops and Educational Sessions for growers, chefs, foodies, sustainability advocates, and food distributors. And, this year’s keynote speaker, author Michael Pollan, will invigorate us all. Few people are as familiar with the flaws and opportunities in today’s agricultural system than he. Les Dames d’Escoffier
EMSA Fund Sweet Potato $1,000 +
Appalachian Community Enterprises Atlantis Hydroponics C.E. Mendez Foundation Dean Bates Photography Destiny Produce Norman Foundation Organic Valley OrganiPharm REM SARE Sevananda Natural Foods Market
Georgia Red Clay $500 + Cliff Bar Foundation Guayaki Yerba Mate New Life Journal
Interested in adding your business or organization to the list? See page 12 for details. 4
Attendees will leave with the knowledge and energy necessary to return home and take Georgia’s good food movement to the next level.
2009 Highlights: Bigger and Better This year’s In-depth Workshops and Educational Sessions will be led by some of the most knowledgeable panelists and speakers in conference history. In the spirit of true pollination, more free time has been scheduled throughout the conference to give attendees the chance to connect with new contacts, potential business partners, or visit the vendor booths at the trade show, one of the Southeast’s largest sustainable agriculture trade shows. Because they sell out quickly and are filled to capacity, we’ve added more farm and food tours. We’re also initiating a waiting list for specific tours, in the rare event that there’s a cancellation. The heart of our conference has always been the organic banquet we share together, dubbed the Farmers Feast, in honor of our wonderful growers. This gathering always features fine local, organic, and sustainable produce, meats, and dairy. We are thrilled to have our meal prepared by a team of brilliant Georgia chefs, led by award-winning Anne Quatrano of Star Provisions and Bacchanalia, and Cathy Conway, Georgia Oraganics’ longtime chef-collaborator. Prepare for an amazing meal followed by the presentation of the Georgia Organics Land Stewardship Award, and the keynote address from Michael Pollan. Cheers! the DIRT • www.georgiaorganics.org
Winter 2008-09
Pollinating the Good Food Movement
H i g h l i g ht s A g n e s S c o t t C o l l e g e , D e c a t u r , G e o r g i a
Georgia Organics First Dine Around After our welcome reception on Friday, March 20, we invite you to participate in our first Georgia Organics Dine Around, an opportunity to dine in some of the area’s finest restaurants where local and sustainably-produced ingredients are integral to the menu. Watch for details on participating restaurants, costs, and reservation requirements in the eDirt newsletter and at www.georgiaorganics.org.
Silent Auction Conference attendees will have the opportunity to bid on sustainable and organic goodies and growing supplies, including a year’s worth of farm-fresh eggs from Carlton Farms, a “garden to go” provided by Farmer D Organics, and an on-farm dinner and farm tour for six provided by Moore Farms & Friends. For details on how to donate to the silent auction, please see page 12.
Thursday, March 19 10 a.m. – 4 p.m. Pre-Conference Field Day at Love is Love Farm Friday, March 20 7 a.m. 8 a.m. – noon Noon – 12:45 p.m. 12:45 – 5 p.m. 5 – 7 p.m. 7 p.m.
Registration Opens In-depth Workshops Box Lunch (for in-depth workshop attendees only) Farm & Food Tours Reception in Exhibit Area Dine Around Metro Atlanta
Saturday, March 21 7 a.m. 7:30 - 8:45 a.m. 9 a.m. – 12:15 p.m. 12:15 – 2 p.m. 2 – 5:15 p.m. 5:15 – 6:45 p.m. 7 p.m. – 10 p.m.
Registration Opens Breakfast, with Welcoming Remarks and Georgia Organics Annual Meeting Concurrent Educational Sessions Lunch & Networking in Exhibit Area Concurrent Educational Sessions Open time (Topical Chat Rooms, Movie, or Garden Walk) Farmers Feast & Keynote Address with Michael Pollan
Note: Conference schedule and sessions are subject to change.
Children’s Program Georgia Organics’ parallel children’s conference connects children with food, farms, and nutrition. Kids ages six to 12 will explore the journey of food through interdisciplinary activities in music, science, art, and nutrition. Hands-on activities include gardening, pollinator explorations, scavenger hunts, making and tasting local foods, and musical collaborations. Weather permitting, many of these activities will take place outside. Saturday, March 21, 8 a.m. – 5:15 p.m. Presenters include the Chattahoochee Nature Center, Oakhurst Community Garden, the Laura Reed Band, and the Atlanta Waldorf School. Space is limited.
Conference Location: Agnes Scott College Georgia Organics is honored to present its 12th Annual Conference and Trade Show on the rolling grounds of historic Agnes Scott College. The 100acre campus, shaded with some of the state’s oldest trees, is the antidote to a traditional conference center. A massive outdoor tent will serve as the central hub of conference activities, and will be the location of the Farmers Feast and keynote address Saturday night. Winter 2008-09
Schedule at a Glance
Plenaries, In-Depth Workshops, and Educational Sessions will be held inside classrooms in the college’s Gothic and Victorian red brick and stone buildings. We hope this open, outdoors setting, hosted in a distinguished academic environment, will stimulate thinking and great discussions. Georgia Organics’ relationship with Agnes Scott College has come at a perfect time. The college has recently launched an aggressive sustainability initiative, and plans to be carbon neutral by the end of 2009. Agnes Scott is also focused on organic gardening, waste reduction, energy conservation, and watershed stewardship.
Conference Scholarships Scholarships are available to new and transitioning organic and sustainable farmers through the continued participation of the Risk Management Agency of the U.S. Dept. of Agriculture, as well as a new scholarship partner, Heifer International, under a program that is supporting urban agriculture projects in the U.S. We serve minority, women, limited resource, and underserved farmers through these programs. Applications may be downloaded at www.georgiaorganics.org/ conference/app.php. For more information or to request an application by mail, contact Karen Adler at 404.633.4534 or karen@georgiaorganics.org. Completed applications must be submitted by Feb. 13.
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Pre-Conference Field Day at Love is Love Farm Growing the Next Generation of Farmers • Thursday, March 19, 2009 • 10 a.m. – 4 p.m.
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n Georgia, the average age of a farmer is 55. With so many farmers advancing in their years, there’s an urgent need to find someone to fill their boots. Fortunately, a new generation of motivated young adults are leading a resurgence of interest in agriculture.
Photo by Anthony Masterson
But, exactly how does a farmer go about preparing the next generation for the trials and tribulations of operating a successful farm? For that matter, how does someone in their 20s or 30s access a working, successful farm? “Land is the most daunting barrier to entry for aspiring farmers,” says Judith Winfrey, farmer, Love is Love Farm. “Many people who want to farm don’t realize that land acquisition by purchase is not the only way to get into a farm. At the same time, many farmers who are considering retirement may not realize that selling to a developer is not the only secure way out. “It’s exciting to me to contemplate all the possibilities for young farmers, and envision a new generation humbly receiving the benefits of the knowledge and work that has gone before them as they carry on the tradition of caring for the land.”
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What are the nuts-and-bolts of a successful succession? To find out, visit the Glover Family/Love is Love Farm, a working intergenerational farm, for an exploration of creative approaches to non-relational land transfer and farm succession planning with Kathy Ruhf, Co-Director of Land for Good. Severine Van Tscharner Fleming, director of the Greenhorns Project, a documentary film about young farmers, will provide insights into the needs, hopes, and dreams of young farmers. Skip Glover of the Glover Family Farm, and Joe Reynolds from Love is Love Farm, will share first hand experiences from an intergenerational farm. Boxed lunches will be provided. This workshop is for established farmers who want to plan for retirement and keep their land in production, and for aspiring farmers who feel that access to land is the biggest barrier to farming.
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Winter 2008-09
In-Depth Workshops • Friday, March 20, 2009 • 8 a.m. - noon Registration fee for workshops includes lunch.
Workshop 1 Whole Farm Planning: Keys to Sustainable Organic Farming Success
Workshop 4 Urban Homesteading: Eating and Living Off the Grid Jules Dervaes, Path to Freedom
If you have taken a course from Alex, or are familiar with his work, you know that this is an outstanding opportunity for both new and experienced farmers to add many levels of knowledge and develop workable plans for your farm. This workshop will help you with farm design and infrastructure development, incorporating short- and long-term strategies for production, marketing, and record-keeping for an integrated, successful operation. Alex’s approach includes working with the resources, skills, and abilities available to participants’ operations, and provides an invaluable, and often life-changing learning experience.
Since 2001, Jules Dervaes and his family have been living a protest— Path to Freedom—against corporate control of the food supply. They now grow over 6,000 pounds of produce annually on a onefifth acre residential lot in Pasadena, Ca.Their project incorporates alternative energy, transportation, and back-to-basics practices. Mr. Dervaes will present steps individuals can take where they are and with what they have, to become independent and live as responsible stewards of the earth.
Photo by Debbie Roos
Alex Hitt, Peregrine Farm
Workshop 2 Rich Food for All People Will Allen, Growing Power
Farmer and community activist Will Allen will share examples and lessons from Growing Power’s urban agriculture initiatives in Milwaukee and around the world, including community outreach, composting, vermiculture, aquaponics, bee keeping, greenhouse construction, project planning, intensive planting technology, marketing, packaging, post harvest handling, and product delivery, with extensive opportunities for questions and answers. Will’s revolutionary work, for which he was awarded a MacAurthur Fellowship in 2008, tranforms communities through the development of sustainable food systems that support people from diverse backgrounds in their home environments.
Workshop 3 Mushroom Cultivation: Garden Helpers, Biological Filters, and Recycling Aids Tradd Cotter, Mushroom Mountain
Prepare to have your eyes opened. Tradd Cotter is not exaggerating when he states that mushrooms are the food of the future. Workshop attendees will learn techniques for mushroom farming using sustainable principles, as well as learning the countless environmental benefits that parallel the entire cultivation process. Included will be small- and large-scale cultivation basics, bioremediation using fungi, hybrid hydroponic mushroom culture and plant systems, compost generation, and household and commercial waste-stream conversion into edible protein. Winter 2008-09
Workshop 5 Biodynamics with the Barefoot Farmer Jeff Poppen, Long Hungry Creek Farm
Whatever you need for agricultural production you should try to possess it within the farm itself. Biodynamics offers general guide lines to make the farm as selfcontained as possible, so that it is able to sustain itself. Participants in this workshop will explore these and other ideas from an agriculture course given by Rudolf Steiner in 1924, and how Long Hungry Creek Farm uses these ideas to grow vegetables – 100,000 pounds last year – with very little off-farm materials or irrigation.
Workshop 6 Cover Crop Management to Improve Soil Health and Control Weeds Jeff Moyer, Rodale Institute
Join the farm manager for Rodale in a detailed discussion of how organic practices can be put to work on your farm to build the health of your soil and improve your weed management strategies, while saving time and energy. We’ll discuss crop selection criteria and blend that into the development of new practices, including the use of crop rollers for organic notill. Whether you grow vegetables, grains, or fiber crops, the technologies you’ll learn can be implemented today to begin to save your resources and increase profit.
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FARM & FOOD TOURS • Friday, March 20, 2009 • 12:45 – 5 p.m. Grab your boots and notebooks and choose from nine distinct farm and food tours. Farm tours usually sell out, so keep an eye online to see what tours are still available. Please indicate your first and second choice if you are mailing or faxing your form. Buses will load at 12:45 p.m. and depart promptly at 1 p.m. No private vehicles permitted on the tours. Farm tour registrations DO NOT include lunch, so please eat prior to arrival unless you are signed up for a morning workshop.
Tour 1 Serenbe Farm
Tour 2 The Livestock Tour
Photo by Tami Chappell
Tour 3 The All-Season Farm
Crystal Organic Farm is a 14-year-old certified organic farm located one hour east of Atlanta. Owners Helen Dumba and son Nicholas Donck were named as Georgia Organics Land Stewards of the Year last year for their exceptional expertise in managing their highly regarded 15-acre farm. Nicholas serves as a mentor farmer for Georgia Organics, and his family farm supports two full-time and two part-time employees year round. The farm grows fruit, flowers, and vegetables year-round in high tunnels. Helen’s highly coveted organically fed, free range chickens will also be on the tour. 8
Tour 5 To Market, To Market
This tour will visit two suburban farms that represent the next step up from hand-hewn gardens. The farmers will share their wisdom in ramping up production, the equipment that made it possible, and their direct marketing strategies. Scharko Farm in downtown Fairburn has four acres in production, and features flowers, fruit, chickens, bees, vegetables, and creative use of recycled materials and city compost. Able 2 Farm is 18 acres surrounded by development in Fayette County and has ambitiously been in operation for one year. The farm features chickens, goats, fruit, vegetables, a donkey, and some great story telling.
Tour 6 Slow Food: From Earth to Mouth
Join Judith Winfrey, co-leader of Slow Food Atlanta, on a tour of the city’s slowest spots – places committed to growing, cooking, and eating food that is good, clean, and fair. You will visit H&F Bread Company and Restaurant Eugene for a word with the experts on breads and spreads. Baker Rob Alexander will demonstrate tips for easy at-home baking, and Chef Linton Hopkins will explain canning and preserving the harvest. Then you will visit Star Provisions and Bacchanalia, where Cheese Monger Tim Gaddis will lead us through a taste of five small batch southern cheeses. Next stop: The Local Farmstand to see how two local farmers are providing Atlanta with convenient access to the local harvest. Finally, you will see the garden
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Winter 2008-09
Photo by Anthony Masterson
Decimal Place Farm is a 10-acre farm raising award-winning Saanen dairy goats with a dairy processing facility on-site. Manager Mary Rigdon will talk about their practice of rotational grazing on pasture and woodland, and walk you through the milking parlor and on-site cheese making facility. Country Gardens is a family-run, 36-acre farm with a nursery, organic vegetable garden, 300 pasture-raised chicks, and an egg mobile. The farm also raises chickens for meat and leases an additional 150 acres of pasture for grass fed beef.
Tour 4 CSAs in the City
This tour will visit two CSA farms which have been in production for more than 10 years. Gaia Gardens in Decatur is a 5-acre urban market farm in Decatur that sells produce, cut flowers, and shiitake mushrooms through their 64-member CSA and at Atlanta area markets. TaylOrganic (dba Split Cedar Farm) is an 11-acre farm with five acres in production. The farm utilizes high tunnels for year-round production for a 150-member CSA, in addition to selling to farmers markets and restaurants. In addition to touring the farms, the farmers will share how they plan for their CSA, including planting, harvesting, packing, marketing, and delivering to their CSA members.
Photo by Anthony Masterson
Serenbe is a 900-acre sustainable development community located in the Chattahoochee Hill Country of south Fulton County. The community includes a hamlet of homes, restaurants, and stores, and a 25-acre working, organic farm. Serenbe farm, managed by Paige Witherington, provides food for the local and broader community through a CSA and on-farm market. Participants will receive an overview of the Chattahoochee Hill Country master plan from Steve Nygren, and how they are using “transfer of development rights” to preserve 80 percent of the land as greenspace and agricultural land. The tour will include a visit to the farm, a stop by The Hil Restaurant for a tasting, and a walk through The Farmhouse Restaurant’s kitchen garden with the chef.
at the Atlanta Good Shepherd Community Church. Reverend Richard Bright and Kwabena Nkromo will discuss the garden, and the initial steps in building a community food system from the ground up.
Tour 7 Farm to School
Visit farm to school programs across age levels and educational systems. Walk from Agnes Scott to Decatur High School and visit with Anna Rose, a high school senior who has spearheaded a school garden. Then travel to Emory University to learn about their Sustainable Food Initiative while visiting key food outlets and edible landscapes on the college campus. Experience a middle school, student-managed garden and apiary at Arbor Montessori and learn about their monthly, on-site vegetable market. Complete the journey at The Waldorf School where all age groups of children integrate edible gardens into their landscaping, keep chickens, and cook their home grown produce and eggs in the classroom setting.
Tour 8 Growing Urban Food
This tour will visit three unique sights to witness the inspiring seeds that dynamic individuals and groups are sprouting in the ground and in the community. Truly Living Well Natural Urban Farm operates a pick-your-own CSA on several leased, formerly vacant lots. The Georgia Citizens Coalition on Hunger operates
the UMOJA organic garden and coordinates several farmers markets serving low income individuals. The Atlanta Community Food Bank supports the Hartnett Community Garden as a multifunctional urban garden providing fresh produce to needy families and horticulture therapy to disabled children and adults.
Tour 9 Decatur Community
This tour will take you to a farm, a garden, and a food establishment to see what’s growing and cooking in the Decatur area. Gaia Gardens is an urban oasis consisting of five acres of certified organic land situated as an integral part of the East Lake Commons co-housing community. Oakhurst Community Garden, an educational nonprofit, serves as a demonstration and neighborhood garden with programming designed to empower young people to become the next generation of environmental stewards. Cakes and Ale Restaurant serves seasonal vegetables, freshly milled grains, humanely raised meats, and non-endangered fish. They have their own kitchen garden and vermicomposting operation.
Seeds of Knowledge: Meet the 2009 Conference Speakers
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he roster for this year’s conference features internationally recognized experts on organic and local food and farms. These authors, farmers, community leaders, and business owners will lead six in-depth workshops and more than 30 educational sessions that offer something for everyone, including beginning and advanced farmers, foodies, community activists, farm to school organizers, backyard gardeners, and people who care about sustainability. To better introduce these influential presenters, Georgia Organics asked a handful of our special guests to share their views on the local and organic effort.
Will Allen, Wisconsin
about it. When that happens, you still have to perform. Passion without performance is not going to help a whole lot of people.”
CEO of Growing Power
Will Allen, a former professional basketball player, is the CEO of Growing Power, a national not-for-profit organization supporting the development of community food systems. Will is credited with organizing most of the farmers markets in Milwaukee, and works a 100-acre farm in Oak Creek, WI.
Tom Stearns, Vermont
President and Founder of High Mowing Seeds
High Mowing Organic Seeds began in 1996 as a one-man operation, founded by Tom Stearns, with just 28 varieties. It’s now a thriving business offering nearly 400 heirloom, openpollinated and hybrid varieties of vegetable, fruit, herb and “I think we have a good opportunity with the next president. He’s going flower seed. to be a lot more open to listening to some of the deficiencies of our industrial food system – and maybe looking at more local food systems “Most of the farm subsidies go to the upper crust, that are generally producing commodities, corn and soy and a few other crops. Those and how energy is going to play a part in our local food production.” crops have nothing to do with local food systems, so removing those “More people will grow gardens in ‘09 than ever before simply subsidies would be an important thing, along with because they are cutting back on how much food they are developing new subsidies to support local food purchasing. It’s a great time to develop farmers markets and get systems.” more people in small scale production.” “The myth is that people think that large-scale “This is not about a bunch of folks getting rich. I love this work and agriculture is more efficient and productive. the reason you do this work is you are very passionate about it. For 200 years America has been following this Sometimes it takes a few years for people to become passionate industrial extraction model. And it can work
Continued on page 15 Winter 2008-09
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TRACK B Business & Marketing
TRACK S Farm to School
TRACK FA Farming: Advanced
TRACK SF Slow Food
TRACK C Community Food
TRACK FB Farming: Basics
TRACK L Livestock
TRACK V Victory Gardening
B Increasing the Farm’s Bottom Line • Lynn & Chuck Pugh, Cane Creek Farm
Establishing a financially sustainable farm depends in part on reliable and diversified income sources. Join Lynn and Chuck Pugh of Cane Creek Farm for a discussion of ways they have increased their farm’s income by diversifying their products and taking advantage of other income producing opportunities. C Engaging Communities with CSAs • Jeff Poppen, Long Hungry Creek Farm; Rashid Nuri, Truly Living Well Natural Urban Farms Join these two successful CSA farmers as they share techniques – as well as their successes and challenges – for integrating their farms into their communities, and integrating the communities into the farm. S Successes and Challenges in Institutional Purchasing
Sandi Jordan, Anderson School District; Chaz Holt, Emory University; Dee Dee Digby, Destiny Produce; Paul Elliott, Tanner Health System Panelists from Georgia and South Carolina share how they are addressing the challenges of coordinating, ordering, and distributing farm-fresh foods to schools, colleges, and hospitals using contracted and privately managed food service. FB Soil Fertility 101
Julia Gaskin, Sustainable Agriculture Coordinator, UGA, Athens This session will cover the basics of how soil texture, structure, nutrient status, and biology affect fertility. Also, the session will discuss soil tests and how to interpret them, sources of fertility, and general soil management, including recent research. FA Creative Innovations for Managing Weeds in Organic Crop Production Systems • Carroll Johnson & John Teasdale, USDA Agricultural Research Service Two accomplished weed researchers share recent results on cultural and biological weed control practices from rotations, cover crops, crop competition, reduced tillage organic systems, including recent research results from Georgia trials using cultural practices.
B Expanded USDA NRCS Funding Support • Forrest Ferguson Acting Assistant State Conservationist–Programs for the NRCS in Georgia Forest Ferguson explains the how farmers can tap into the USDA NRCS funding increases from the 2008 Farm Bill, providing guidance for working with the agency. Session also includes information on USDA Value-Added Producer Grants, loan programs from the Farm Service Agency, and other low-cost loan programs. C Sustainable Agriculture as the Foundation for Rural Economies
Tom Stearns, High Mowing Organic Seeds The citizens of Hardwick, Vermont transformed their town – and economic fortunes – starting with sustainable agriculture. Join Tom Stearns, President of The Center for an Agricultural Economy, the lead convener in Hardwick’s renaissance, in a discussion of Hardwick’s story and how it can inspire action and innovation across the country. S Youth Leaders Speak out on Food • Josh Viertel, Slow Food USA Josh Viertel, president of Slow Food USA, hosts this session where a selection of Georgia’s youth leaders – from eight to 25 – share how they are taking action and making an impact in their communities, shaping the future of food to be more local, more humane, and more sustainable. FB Starting Plants • Daniel Parson, Farmer
Learn how to grow a sturdy, healthy, organic transplant from seed. From which flats and potting mix to use to how to manage the growing plants and get them ready for transplanting, this session will cover all the bases. In addition to transplants, direct seeding of many vegetable crops will be discussed. FA
Mycorrhizae as a Biofertilizer • Dr. Abid Al Agely, University of Florida Take a crash course in mycorrhizae, the soil-bound fungi that improve water and nutrient uptake, enhance soil quality, increase soil stabilization, and increase plant tolerance of drought, salt, heavy metals, and plant pathogens. Focusing on the use of mycorrhizal association in small organic farming and large scale agricultural operations, this session also covers applied research, ecological restoration, and Phytoremediation practices.
L Remineralize and Drought Proof Your Pasture Land
Dennis Stoltzfoos, Full Circle Farms Dairyman Dennis Stoltzfoos shares remineralization techniques that have enabled his farm to withstand periods of little rain while raising the nutritional density and brix values of his milk, along with a few marketing tips.
L Chicks Rule: Starting a Backyard Flock • Allison Adams and Lou Robinson Join Allison Adams and Lou Robinson, veteran backyard chicken keepers for this introduction to keeping a small flock of egg-producing hens. From ideas on coop design, breed selection, care and feeding, and resources, the duo will cover all the bases you need to get started.
SF Building a Food System That’s Good, Clean, & Fair
SF Eating Well on a Budget: The Other Cuts of Beef
Erika Lesser, Slow Food USA Erika Lesser, Executive Director of Slow Food USA, moderates this panel discussion addressing the key issues and opportunities for transforming the U.S. food system into one that is good, clean, and fair. Joining Erika will be preeminent leaders in the sustainable food and farms movement, including Dan Imnoff of Watershed Media, Tom Stearns of High Mowing Seeds, and Will Allen of Growing Power. V
A Primer on the Southern Vegetable Garden Stephanie Van Parys, Oakhurst Community Gardening Project Stephanie Van Parys shares tips on starting your first vegetable garden, from soil preparation to sowing seeds to harvesting. Find out which delicious and beautiful vegetables you can plant today and what will grow successfully during the summer.
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Session B: 10:45 a.m. – 12:15 p.m.
SESSION A: 9 - 10:30 a.m.
CONCURRENT SESSIONS • Saturday, March 21 • 9 a.m. - 5:15 p.m.
Linton Hopkins, Restaurant Eugene; Sean Brock, McReady’s Expand your skills by joining celebrated Chefs Linton Hopkins and Sean Brock as they explore grassfed beef, focusing specifically on cuts other than the pricey middle meats. From grilling, roasting, and braising, they’ll demonstrate - and provide tastings of multiple methods and techniques that showcase the greater flavor found in these economical cuts, with a special discussion on preserving meats by making jerky. V
Residential Water Harvesting • Scot Hollonbeck Scot Hollonbeck shares practical ways to retain, reuse, and recharge rain water in residential environments, from high-tech to the low-tech Agua Barato System that harvests 550 gallons for less than $110. Session includes information and updates on the City of Decatur and Atlanta grey water codes.
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Saturday registration includes breakfast, lunch, and the Farmers Feast. Advance registration for specific sessions is not required; pick one of the eight available tracks and follow it in depth, or mix and match to your liking that day.
Learn how to use social networking tools to reach customers that are looking for your products. Starting with a behind-the-scenes introduction to how contemporary Internet searches work, James Harris shares how to use these tools to tell your story, engage your customers, and keep them involved.
C Using Community Gardens to Grow Food Security • Bobby Wilson, Fulton County Extension & American Community Gardening Association; Fred Conrad, Atlanta Community Food Bank Bobby Wilson, incoming president of the American Community Gardening Association, and Fred Conrad share how these community spaces transform their surrounding environments along with tips for starting a new community garden – including a discussion of what makes a successful community garden tick. S Opening the Door for Farm To School Natalie Rogers, Georgia PTA Wellness Specialist; Erin Croom, Georgia Organics Learn a step-by-step process for using the federally mandated School Wellness Policy to create effective school wellness plans that incorporate fresh, local foods. Model policies and programs from Georgia and other states will be discussed. FB Food Safety on Small Farms: What Are the GAPs?
Dr. Bill Hurst, UGA Food Science; Robert Tate, UGA Organic Farm Manager, and Julia Gaskin Sustainable Agriculture Coordinator, UGA Identify places or practices in the field, packing shed, or during transport that can cause contamination, and the Good Agricultural Practices (GAPs) you can use to minimize risks. Session includes a case study on a small certified organic farm and video clips that will allow you to pinpoint good and bad practices. FA
Wildlife-Friendly Agriculture Jo Ann Baumgartner,Wild Farm Alliance; Sam Earnshaw, Community Alliance with Family Farmers Learn how conservation buffers such as hedgerows, windbreaks, and grassed waterways support beneficial wildlife and improve water quality by filtering pollutants, including pathogens. Session includes examples of beneficial habitat that provides safe passage for wildlife and encourages the wild pollinator populations that are becoming increasingly crucial to ensure crop pollination. L Successes in Meat Processing • Will Harris, White Oak Pastures; Smithson Mills,
Independent Small Animal Meat Processors; Terrill Hollis, Fort Valley State University Will Harris shares the story of building his on-site facility in Early County, GA; Smithson Mills talks about the recently formed small animal producer co-op in Western North Carolina; Terrill Hollis will outline the services available to small-scale red meat producers through Fort Valley State University. SF Agricultural Justice Project: Bringing Fair Trade Home
Marty Mesh, Florida Organic Growers; Michael Sligh, RAFI-USA A truly sustainable food system means not just sound environmental stewardship, but also fair compensation and just working conditions for family farmers and farm workers. Learn about a growing national movement and join a discussion on how to get domestic fair trade going in the Southeast. V
Making Farmstead, Artisinal Goat Cheese Mary Hart Rigdon, Decimal Place Farm After an introduction to the basics of cheesemaking, you’ll learn how to make two different types of cheeses: a feta, and a mozzarella-type cheese. Winter 2008-09
Session D: 3:45 – 5:15 p.m.
Session C: 2 – 3:30 p.m.
B Internet Marketing: Using Social Media • James Harris, Elemental Interactive
B Selling at Farmers’ Markets Alex Hitt, Peregrine Farms Improve your farm’s market performance by learning how to package, display, and price your farm products to maximize sales. Alex Hitt shares his considerable experience running successful farm stands and serving on the board of directors of the Pittsboro Farmers’ Market, one of the largest farmers’ markets in the Southeast. C Civic Agriculture Dan Imnoff, Watershed Media Join Dan Imhoff, author of numerous articles, essays, and books including Food Fight: The Citizen’s Guide to a Food and Farm Bill, for a thoughtprovoking exploration of the current state of the US food system, including discussion of the touchpoints ripe for citizen intervention. S Classroom to Cafeteria
Meredith Statler, Lovett School; Seth Freedman & Nichole Lupo, The Mendez Foundation’s Seeds of Nutrition Program Chef Seth Freedman and Nichole Lupo lead a hands-on cooking activity that gets kids excited about healthy food, while food service director Meredith Statler shares cafeteria-level lessons learned about serving healthier foods that kids will actually eat. FB Living Biological Worm Systems • Will Allen, Growing Power
Will Allen reviews the building blocks of vermiculture – small to large scale composting (and urban waster streams) used to grow worms for fertilizers and value-added products. Includes review of Growing Power’s sustainable aquaponics system that integrates fish production into the cycle. FA
Climate Change Issues & Strategies Georgia residents and farming families. This panel of agricultural and climate scientists will help participants understand the various aspects of climate variability and change as they pertain to Georgia residents and farming families, with a discussion of tools and strategies farmers can use to adjust to present and future climate fluctuations. L Heritage Breeds: A to Z Patrick Martins, Heritage Foods USA; Bill Keener, Sequatchie Cove Farm; Mario Fantasma, Paradise Locker Meats From butchering to customer communication, this session overviews raising and selling non-commodity meat while exploring small-scale, sustainable production systems. SF Seedy Business
Tom Stearns, High Mowing Organic Seeds; Janisse Ray, Author It’s time to leap to the next level – making our seeds organic and local. Join two seedspeople in a passionate discussion about benefits and challenges of seed-growing and saving, hybridization and genetic modification, as well as on-farm vegetable breeding. V
Preserving the Harvest • Charli Vogt, RN, MN, MPH The techniques and practical applications of canning, drying, fermenting, and freezing the harvest from your own garden will be covered in this session. Leave with the techniques, tips, and resources that you can use in the coming year.
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Support the Conference Be a Sponsor Sponsorship levels begin at $250 and offer great visibility at
what may be one of the biggest and best sustainable food and farm events in the South. In addition to logo recognition and publicity, benefits include conference registrations, exhibitor tables, preferred seating for the Farmers Feast with Michael Pollan, and ad space in the conference program. For sponsorship package options or additional information, please contact Alice Rolls at 678.702.0400 or visit www.georgiaorganics.org/ conference/sponsorship.php.
Donate to the Silent Auction Do you have a great product or
service you can offer to conference attendees? Consider donating an item to the silent auction! Your business or service will receive visibility at the conference and all proceeds support Georgia Organics. Donations are tax-deductible and all donors will be listed in the conference program. Note your interest on the conference registration form, visit www.georgiaorganics.org/conference/sponsorship.php or call Kristina Lefever at 770.565.1230.
Exhibit at the Trade Show – one of the largest sustainable agriculture Trade Shows in the southeast! Based on feedback from previous years, we are making this year’s trade show better than ever for attendees and exhibitors. The Trade Show will open with a reception Friday evening from 5 7 p.m. and take place all day Saturday until 2:30 p.m. Both breakfast and lunch on Saturday will be served in the exhibit area to ensure everyone attending the conference will have an opportunity to visit with exhibitors and network. Exhibit fees are $250 for farms/nonprofits, $300 for Georgia Organics members, and $450 for non-members. (Exhibit fees do not include the farm tours or Farmers Feast, however tickets may be purchased separately by calling the Georgia Organics office at 678.702.0400.) The
Exhibit Hall will be open for set-up Friday from 10 a.m. – 4 p.m. Space is limited so RSVP soon! Exhibit fees are $250 for farms/nonprofits, $300 for Georgia Organics members, and $450 for non-members. The Exhibit Hall opens for set-up Friday at 10 a.m. The Trade Show will be open to conference participants Saturday from 7:30a.m. until 2:30p.m. with both breakfast and lunch served in the Trade Show hall. Exhibitors receive a 6-foot draped table and one registration for Saturday’s educational sessions. (Tickets may be purchased separately for all Friday events and the Farmers Feast.)
Donate Your Organic Produce and Products Feature your harvest as part of the Farmers Feast Saturday evening. Contact Gena Berry at 678.702.0400.
Host a Farmer in Your Home Georgia Organics is looking for local host homes in the Decatur area for farmers attending the conference. Hosting a farmer in your home allows them to save on costs and relax in an inviting and comfortable space. Host homes are needed with availability for one to three nights between Thursday, March 19, and Sunday, March 22. For more information and to sign up to be either a host or a hosted farmer, contact Liz Jaeger at liz@georgiaorganics.org.
Volunteer four hours and save $45. Volunteers help with setup, registration, clean-up, and other tasks, and receive $45 off their Friday/Saturday registration fees. For more information or to volunteer, contact Katherine Cruthirds at conference09@ georgiaorganics.org or 678.702.0400.
Travel Information Directions to Agnes Scott College
By Subway: Agnes Scott’s campus is a three-block walk from Atlanta’s subway system, known as MARTA. Take the East-West line to Decatur Station. Exit the terminal on the Church Street side and head south (toward the corner of Trinity and Church). Use the pedestrian tunnel to pass beneath the railroad tracks; you will emerge at the College Avenue entrance to campus. By Car From I-75: Take I-75/85 to the Freedom Parkway exit. Continue on Freedom Parkway (at the fork, bear to the left) until it ends at Ponce de Leon Avenue. (1.9 miles). Turn right and follow W. Ponce de Leon towards Decatur. At the traffic light immediately following arched railroad trestle, bear to the right as W. Ponce de Leon forks to the right. (2.8 miles). Turn right onto W. Trinity Place. (0.5 miles). Turn right onto N. McDonough Street. (0.6 miles). Follow N. McDonough cross over the railroad to Agnes Scott College. (0.3 miles) By Car From the North on I-85: Take I-85 to the Clairmont Road exit. Turn left onto Clairmont Road. Turn right onto Commerce Drive. (4.9miles) (Disregard directional sign pointing left; continue right). Turn left onto W. Trinity Place. (0.4 miles). Turn right onto N. McDonough Street. (0.1 miles). Follow N. McDonough Street over the railroad to Agnes Scott College. (0.3 miles) By Car From the East on I-285 or I-20 Take I-285 to Stone Mountain Freeway, Highway 78 exit. Go west on Highway 78 (Street name changes to Scott Boulevard.) Turn left onto Clairmont Road. (4.1 miles.) Turn right onto Commerce Drive. (0.7 miles.) 12
(Disregard directional sign pointing left; continue right.) Turn left onto W. Trinity Place. (0.4 miles.) Turn right onto N. McDonough Street. (0.1 miles.) Follow N. McDonough Street over the railroad to Agnes Scott College. (0.3 miles.)
Visitor Parking
Visitor parking at Agnes Scott is located in the West Parking facility on South McDonough Street.
Lodging in Decatur
A block of rooms have been reserved for conference attendees at three nearby hotels, the Doubletree Hotel Atlanta North Druid Hills/Emory Area, Holiday Inn Conference Center in Decatur, and the Holiday Inn Express Emory. At the Doubletree, a special room rate starting at $65 a night will be available until Feb. 19, or until the group block is sold-out, whichever comes first. Doubletree Hotel Atlanta North Druid Hills/Emory Area, 2061 N. Druid Hills Rd NE, Atlanta, Ga. 30329. Reservations can be made by calling 678686-0416. The Holiday Inn Express Emory rate of $105 will be valid as long as rooms are available, up to and including Feb. 17. 2183 North Decatur Road, Decatur, Ga. 30033. For reservation information, please call, 404.320.0888. Rooms at the Holiday Inn in Decatur start at $114, and the hotel operates a free shuttle bus. 130 Clairemont Ave., Decatur, Ga. 30030. For more information, please call 404. 371.0204.
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Georgia Organics 12th Annual Conference & Trade Show
One Per Person
REGISTRATION FORM
For event availability and online registration visit georgiaorganics.org Package Pricing:
Member
Includes all Friday and Saturday events. Note: Does not include Thursday Pre-Conference Field Day.
By Jan 31 $195
Non-Member
After Jan 3 1 $225
By Feb 28 $285
After Feb 28 $325
Totals: $ ________________
Workshops: Please rank in order of preference, see page 7 1st Choice # __________ 2nd Choice # __________ Farm Tours: Please rank in order of preference, see page 8 1st Choice # __________ 2nd Choice # __________
a la Carte PRICING:
Member
Non-Member
By Jan 31
After Jan 3 1
By Feb 28
After Feb 28
Thursday Pre-Conference Field Day
$60
$65
$70
$75
$ ________________
Friday In-Depth Workshop
$40
$45
$55
$60
$ ________________
$60
$ ________________
$250
$ ________________
• Friday In-Depth Workshop preference, see page 7
Friday Farm & Food Tour • Farm & Food Tour preference, see page 8
1st Choice # __________ 2nd Choice # __________
$40
$45
$55
1st Choice # __________ 2nd Choice # __________
Saturday Events
$150 $175 • Includes Educational Sessions, meals, and Farmers Feast with keynote address
$225
Conference ADD-ONS: Children’s Program - See page 5 __ Saturday Children’s Educational Sessions
__ $30 Member __ $35 Non Member # Children _____
$ ________________
Georgia Organics Membership __ New Member __ Renewing Member __ $35 Individual __ $45 Farm/Family __ $125 Patron __$250 Business __ $500 Sustainer __ $1000 Seeds & Soil Society
$ ________________
Exhibit/Trade Show - See page 12 __ $250 Farm/Nonprofit __ $300 Member __ $450 Non-Member ** If you would like a Farmers Feast ticket as an exhibitor, please call the office before completing this form.
$ ________________
Sponsorships - See page 12 __ Conference Sponsorship: $250 and up __ Sponsor a Farmer: Add $50 to sponsor a farmer’s registration
$ ________________ $ ________________
Silent Auction __ Yes, I have Silent Auction items to donate, please contact me. Conference Volunteer: (subtract $45 from Friday/Saturday registration cost) __Yes, I’d like to contribute 4 hours of volunteer time.
Complete your registration on reverse side ͢
– $ _______________
Total $ _________________________
Georgia Organics 12th Annual Conference & Trade Show
One Per Person
REGISTRATION FORM
For event availability and online registration visit georgiaorganics.org PERSONAL INFORMATION Name ______________________________________________________ Farm/Organization _____________________________________________________ Address _________________________________________________________________________________________________________________________________ City ____________________________________________________________________________________________ State ______________ Zip _____________ County ____________________________Phone ____________________________ E-mail _________________________________________________ Is this your first Georgia Organics Annual Conference? __ Yes __ No
Children’s Information Please fill out this section if you have elected to have your child/children participate in the Children’s Program at the conference. Space is limited. The Children’s Program is for kids 6yrs.-12yrs. of age. Child 1: Name ______________________________________________________________________________________________________ Age _________________ Child 2: Name ______________________________________________________________________________________________________ Age _________________ Child 3: Name ______________________________________________________________________________________________________ Age _________________ Child 4: Name ______________________________________________________________________________________________________ Age _________________
Payment Information ____ Check Enclosed (Payable to Georgia Organics, Inc. ) ____ Credit Card (VISA, Mastercard, and Discover accepted)
Total $ ______________________
Cardholder’s Signature __________________________________ Cardholder’s Name _______________________________________________ Billing Address (if different than above) ______________________________________________________________________________________ Acct # ________________________________________________________________________________ Exp Date ______________________________
Cancellation Policy Georgia Organics will issue refunds, less a $100 processing fee, for cancellations made by 5 pm ET, March 2, 2009. No refunds issued after that date. Substitutions are encouraged.
MAIL completed form to Georgia Organics Annual Conference, P.O. Box 8924, Atlanta, GA 31106 or FAX 678.702.0401 Questions? Contact Stephanie Hass at Stephanie@georgiaorganics.org
Meet the 2009 Conference Speakers Cont’d from page 9 Daniel Imhoff, California
for some things, but it absolutely doesn’t work for farming and that’s left us with poisonous air, an environment that’s ruined, Publisher, co-founder, and and unhealthy food. The way money has been invested in director of Watershed Media. agriculture has left us with a loss of nutritional food.” “Working on all these issues from an economic development perspective is incredibly rewarding because when you are talking about jobs and economic development in a rural area you get out of this debate of big farms versus small farms, organic versus traditional. It’s a way of building bridges with people as opposed to getting into fights over what methods of farming to use.”
Patrick Martins, New York Founder of Heritage Foods USA.
Heritage Foods USA was formed in 2001 as the sales and marketing arm for Slow Food USA, a nonprofit organization founded by Patrick Martins and dedicated to celebrating regional cuisines and products. In 2004 it became an independent company.
Dan is a researcher, author, and independent publisher who has concentrated for nearly 20 years on issues related to farming, the environment, and design. He is the author of numerous articles, essays, and books including “Food Fight: The Citizen’s Guide to a Food and Farm Bill.” “The biggest challenges lie in gradually reversing the last fifty years of industrialized food production. Many of us have lost the DNA of a food producing culture as the entire system has been outsourced to various parts of the country and around the globe. This all comes at a time of increasing energy costs and climate chaos, so we can only hope that we still have the time and resources to scale up the amount of food we can produce locally and sustainably.”
“I think that if progress is to be made, we need a renaissance of the merchant class that honors the tradition set by families like the Rothschilds and Medicis who help move product, who help “What will we eat when the oil runs out? To me, the challenge farmers organize, and whose signature stands for quality.” of the next few decades will lie in creating conservation-based regional economies. The good thing is that food production can serve as a real driving force on that journey.” Executive Director of Slow Food USA “Watching a new idea catch hold, like the momentum we created S l o w F o o d U S A i s a n o n p r o f i t around the 2007 and 2008 Farm Bill, was very rewarding. But I o r g a n i z a t i o n w i t h o v e r 1 8 , 0 0 0 don’t think I could do a reasonably good job reporting on any of the m e m b e r s a n d 2 0 0 c h a p t e r s subjects I cover if I didn’t do a fair amount of food production myself. nationwide. Erika has worked for Slow Food USA since its founding in 2000.
Erika Lesser, New York
Jules Dervaes, California
“There is so much potential in food service. It’s not just farmers’ markets, CSAs, and individual customers. Think about slow food in schools, hospitals, and other institutions. If farmers could just start selling to schools, hospitals and other infrastructure institutions in their local area, they could drastically increase their selling volume. It’s also an opportunity for growers who are too big for farmers’ markets but not big enough for the retail outlets.”
Farmer, advocate.
The Dervaes family runs a small organic farm in the heart of urban Pasadena, California. While living off the grid, the Dervaes harvest over 6,000 pounds of produce per year on less than a quarter of an acre, make their own biodiesel, power their computers with the help of solar panels, and maintain a website that gets 4,000 hits a day.
“Progress starts with envisioning a new (yet old) lifestyle with the home as central to all aspects of life—work and leisure, food, and “One of the biggest challenges is the fact that economically we energy. So, real progress means bringing the economy, beginning are being squeezed on all sides, and if food is not a priority for with the food economy, home again. your personal budget, it is hard to make an argument for you to prioritize it over other pressing things right now. There’s just “One of the biggest challenges in this or any age is to stick with a huge gap between what it costs, what people are willing to the necessary changes we need to make and hold fast to the end. pay, and what they are able to pay and the true cost of growing, distributing and providing good clean food. “Although green is popular today, it is easy, in our euphoria, to believe that things are getting better. But, with popularity “Food is just such a great way to build relationships and I’ve met comes superficiality. Therefore, it is necessary to get past the some of the most amazing people doing this work. It’s a very first flush of trendiness and search out deeper green steps. exciting time to be working on changing the food system. People This will require the discernment of seeing beyond easy, quick, are more open to the idea I think than ever before. Now this idea hip actions and the courage to work toward serious, long-term of change through food resonates for all kinds of people with solutions. The real change the world needs can only come about all different kinds of backgrounds – with people who have no through personal sacrifice.” interest in nice wines or strange herbs.” Winter 2008-09
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Pollan Nation • Cont’d from page 1 they must perform an environmental and health impact assessment. Connecting the dots between agricultural policy and the other goals of this administration is the key – and not running the department as a special interest fiefdom. I would start enforcing laws that are already on the books, even though some of this is not the Department of Agriculture’s job – it’s the EPA’s [U.S. Environmental Protection Agency] job. We have very good laws that, if they were applied to feed lots, would completely change American agriculture. We are not enforcing provisions of the Clean Water, Clean Air [Acts], CERCLA [Comprehensive Environmental Response, Compensation, and Liability Act]. We are simply not applying them to farms, and that’s a political choice.
GO: Have you seen any positive changes? Pollan: A lot of companies are seeing a wave coming and want to be a part of it. Some of them are doing it cynically and some of them are not.
But these places are not really farms; the government defined them as something different (called CAFOs) several years ago, and we have to realize that these are factories and they have to be regulated like factories. Simply doing that would completely end the externalizing of the real cost of cheap meat in this country. GO: The Corn Refiner’s Association has recently launched a television commercial touting the safety of high fructose corn syrup. Have you seen signs of an organized backlash from agribusiness?
I take it as a good sign whenever you see defensiveness in someone you are criticizing. They are definitely listening and trying to co-opt and fight things.
You see food service companies that feed millions of people, and institutions trying to figure out how to source locally and organically within their business models. Companies like Bon Appetit, which does food service for a lot of schools and corporations, are making a serious commitment to sustainability, a lowcarbon diet. Chipotle, a big chain, is sourcing meat sustainably and often locally, and trying to come up with a business model that allows them to do that. Sysco, that food service company, is working on a program to engage with small farmers. There are a lot of companies that would like to do this and are finding it’s very challenging.
We have to show them the way. When I say “we” I mean farms. I think it’s very productive to engage with these companies. And, we’ll have to call out the ones that are being cynical about it. I used to think that we didn’t have the I think there are a lot of sincere efforts, and that there are no laws to properly regulate these places, enemies.
“
but in fact we have them. We are just not applying them, and that’s because
GO: As a nonprofit, devoted to these issues, what should we be doing?
Pollan: That’s the biggest there’s just this tradition that you go Pollan: We need to organize one that I’ve seen. We politically. You have a have seen companies easy on farms. But these places are not president now who is very responding to the tidal sympathetic, and a first lady wave of support for animal really farms. who’s very sympathetic welfare legislation. And to organic sustainable food, local food production. But he McDonalds is trying to get ahead of that curve. That’s not needs armies at his back before he is going to challenge the exactly a backlash. I think they see change is coming. commodity groups and mainstream agriculture.
”
Look, this sustainable food movement is really tiny. We are still a flea on the behemoth of the American food economy. Nevertheless, we get a lot of media attention. Perhaps for that reason the industry reacts very strongly, and very hostile. It’s remarkably thin-skinned given its power. 16
He needs to know that we can deliver votes on Capitol Hill. As began to happen with the last Farm Bill, people need to get politically involved. And that’s not just signing online petitions – which is really important – but when there is a really important vote, calling their congressman. So few people actually write to
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their congressmen these days and most of the people who do are organized business interests. But from everyone I’ve talked to in Washington, when citizens make calls and write letters, they do stand up and notice. We need to show people in Washington that there really is a movement – it’s not just media hype. And when we do that, I think we’ll get some better policy.
GO: Outside of the national issues, what needs to happen here in Georgia? Pollan: I think that there’s a huge amount that consumers can do, too. Local food communities often begin in cities, ironically enough, where there is support on the part of restaurateurs, journalists, churches, to make connections between the city and the countryside around food.
Be more engaged. Follow the issue. Get on some list-serves so you are seeing what’s going The farmer’s market on because a lot of these movement has done a lot to issues are obscure. The I think that we need to make our stimulate organic production, organic community learns when there’s some attempt voice felt. I think we need to show people and cities can do a lot to encourage farmers’ markets: to dilute the organic rules in Washington that there really is a give them good real estate to and they’ve been really good set up on, build structures, at jumping on it. And so far movement – it’s not just media hype. put in EBT readers so that they’ve held back forces that would love to dilute the And when we do that, I think we’ll get people can use food stamps there. There’s a lot to be done organic rules. But we need in the cities to reach out to the to be doing that across the some better policy. countryside and that’s had board with putting caps on success in various places. farms subsidies, with the nutritional requirements for the school lunch program – all that In terms of converting industrial agriculture to organic in kind of stuff. It’s really nuts and bolts, and we need people to get Georgia, Georgia may be, my guess is, particular friendly really good at playing the policy game. to industrial meat production. I would look at: are the environmental laws of the nation and of the state being GO: What are you most hopeful about? applied? And if they are not, there is a role for environmental Pollan: Well, I think that elevating this issue and talking in terms groups and others to sue so that those laws are applied. You of food as an issue that is right up there with the kind of big boy may find you’ve got all the laws you need right on the books. issues, which is to say the kind of issues that are on op-ed pages and deliberated in the halls of Congress. My hope is that as GO: What has been the impact of your books on the natural Obama tackles everything from economic redevelopment to foods movement? healthcare reform to climate change, there will be a recognition Pollan: That’s really for other people to say. Farmers tell me all that he needs to deal with food policy as well. the time, “After your book came out,” or, “After you were on As the profile of the issue rises – which I think it will – the politics Fresh Air,” or whatever it was, “people came to our door and will get better, because the survival of “business as usual” really held up your book and said, ‘I want some of this food,’ ‘I want one of those chickens, or ‘some of that beef.’” depends on people not paying attention.
“
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There is not a lot of support, for example, for commodity subsidies in this country. You know, even if you asked farmers, most farmers would like to see them capped, if not radically reformed. But because no one is paying attention, which is to say because the issue is not front and center, the powers that be run away with these programs. To the extent that the debate about food becomes nationalized and takes place in the White House and in the media, we will see, I think, the terms of that debate will change in way that is very favorable for people doing sustainable agriculture. So that’s what I hope – more visibility for the issue, and I’m hoping both Obamas will contribute to that.
Winter 2008-09
And that’s incredibly gratifying to know that I’ve helped bring a certain number of customers to the door of really good farmers, and persuaded those customers that paying the real price of that food and going to the trouble of finding it is worthwhile. That’s great. I love hearing those stories. As a journalist, if we’re lucky we get a little bit ahead of a wave that’s already happening. My book is part of something else that was going on in the culture. If it wasn’t my book, I’ll bet it was going to be another book in this period that was going to take the inchoate feelings people have and give them some shape. But we don’t start from scratch and we don’t start from ground zero. A lot of people have been saying these things for a long time. For some reason people were willing to listen now.
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Georgia Organics Program Update & Accomplishments July – December 2008 Grower Education Farmer Network Georgia Organics, in partnership with USDA’s Risk Management Agency, created a centralized database, the Georgia Organics Farmer Network, which connects sustainable and organic farmers with resources, educators, agencies, and organizations. There are currently 130 members. Ten members are receiving on-farm consultations, and a number of network members will be participating in the 2008-09 Farmerto-Farmer Mentoring Program. Farmer-to-Farmer Mentoring Mentoring program participants attended two regional on-farm meetings, in addition to ongoing consultations between mentoring pairs. The new program for 2008-09 has been announced and applications are being received through mid January; more than 15 prospective mentees have inquired to date. New Hire Georgia Organics received a three-year seed grant from the RFP Fund to partially fund the hiring of Georgia Organics’ first full-time farmer in 2009. Additional donations, grants, and matching gifts will be sought to fund the position for the entire three-year start-up phase. A job description can be viewed online at www.georgiaorganics.org/Files/job.pdf.
On Dec. 12, Alice was presented with the 2008 Eco Super Hero Award by the Catain Planet Foundation. Above, Alice and Melissa Nunnink urge Captain Planet to save the world by using a hoe.
Grower Workshops Twenty-three people attended a sold-out December workshop on shiitake, oyster, and gourmet mushrooms. A second mushroom workshop has since been organized for January 31 in Savannah as a result of the high demand. Three additional basic organic farming workshops were held in the past six months with our collaborative partners, Team Agriculture Georgia (TAG), Florida A&M University, and the African American Family Farmers Foundation. Conference Intense conference planning is underway to organize a superb line-up of nationally recog18
nized educational speakers. The conference will consist of six in-depth workshops, 32 educational sessions and 9 distinct farm tours. Enhanced scheduling will allow for more time to network and visit the trade show. Farm to Institution Georgia Organics completed its first year assisting Emory with its Sustainable Food Initiative. Chaz Holt, our Emory Farmer Liaison, made personal contact with 359 farmers in the past year through direct contact, presentations, and open forums around the state. Approximately 50 farmers, distributors, and grower groups are on an “active interest” list for potential production. Emory has made Board of Directors from left to right: (front row) Mary Reilly, Alex Rilko, Gina Hopkins, Barbara Petit, its first purchases from local and sustainable and Daron Joffe; (back row) George Boyhan, Daniel Parson, Leeann Culbreath, Marco Fonseca, Juan farms and two new approved vendors have Carlos Diaz-Perez, Rashid Nuri, Will Harris been established with an organic farmer and distributor to allow for improved purchasing program to serve as a training and nutrition (urban agriculture mentorship and Atlanta and delivery from local growers. education project in collaboration with Local Food Initiative); Turner Foundation Georgia Organics. (operational support); Patagonia (farmer Farm to School mentoring); Kaiser Permanente (farm to Georgia Organics formally launched its school); Wardlaw Fund (farm to school); Farm to School program with the hiring Public Outreach & Education Georgia Department of Agriculture (Local of Erin Croom, and established two pilot Events school programs with E. Rivers and Cascade Georgia Organics participated in 120 distinct Food Guide and conference); and James M. Elementary schools in Atlanta. In addition, outreach events in 2008 and reached 24,000 Cox Foundation (farm to school). 25 schools across the state received direct through direct presentations, workshops, educational and outreach support. In programs and tabling to educate both growers Budget August, Georgia Organics testified at the and consumers. Big events this fall included Georgia Organics has met its 2008 budget USDA Child & WIC Nutrition Reauthorization the Local Food Guide release party, Walk in the goal and raised $630,000 to support the organization’s programs and operations. Act Listening Session. A new Farm to School Vineyard and Woodland Garden Party. Expenses came in under budget to support a online newsletter, e-Bite, started in October Website Hits net gain for year-end revenues. and now reaches 450 individuals. In 2008, the Georgia Organics website received over 6.6 million hits – a 32 percent Chef Advisory Team Community Food Projects increase from 2007. The most popular Eleven chefs from around the state joined Local Food Guide sections of the website are the Grower’s Georgia Organics’ Chef Advisory Team to Georgia Organics published the 3rd edition of Exchange Forum, the Local Food Guide and provide strategic insight and educational its popular Local Food Guide, which includes Organic Directory. outreach. The group has supported the 120 farm listings, 20 percent more than the development of the Local Food Guide and previous edition. Copies of the guide were Annual Outcome is now assisting with conference meal distributed to 100 sites around the state In 2008, Georgia Organics reached 365,000 planning. and a launch party was held in September consumers and growers through its events, at The Glenwood in Atlanta to celebrate its programs and direct communications Staff & Board publication. outreach. This represents a 62 percent Michael Wall was hired as the new increase in our collective reach over 2007. Communications Director in December Atlanta Local Food Initiative and Erin Croom was hired as our first Farm The Atlanta Local Food Initiative’s new to School Coordinator in July. The Board of Organizational Update Plan for Atlanta’s Sustainable Food Future Directors has developed a slate of eight new Membership was released through the media and a board nominees and seven incumbents to Georgia Organics reached its landmark goal new website (www.atlantalocalfood.org) be considered by the membership. Georgia of 1,000 members by the end of 2008. That’ s in September. An official launch of the Organics members will receive their official a 43 percent membership increase over the plan was held in conjunction with Georgia voting ballots by mail in early January. prior year. Special thanks to all our old and Organics’ Local Food Guide Release Party. new supporters! ALFI presented the plan to the Atlanta Volunteers Sustainable Advisory Committee, which Grants Georgia Organics continues to get solid reports to Atlanta Mayor Shirley Franklin. Georgia Organics received generous support from our volunteer network. A support from the following foundations, September training was held for new volunRefugee Family Services Georgia Organics is exploring a partner agencies and organizations in the last six teers. Volunteers assisted with 17 events project with Refugee Family Services, months: USDA Risk Management Agency in the last six months, and more than 20 a nonprofit that supports the efforts of (farmer to farmer mentoring, outreach volunteers are helping with pre-conference refugees to achieve self-sufficiency. RFS and educational sessions); RFP Fund (staff support. Contact Stephanie Hass if you are is considering launching a pilot garden farmer position); Heifer International interested in getting more active. the DIRT • www.georgiaorganics.org
Winter 2008-09
Member Profile: Newborn membership gift spreads environmental, health awareness Lucy Purdum, born November 21, 2008, became Georgia Organics’ youngest member when she was presented with a membership gift by Georgia Organics Administrative Coordinator Stephanie Hass. Lucy’s mom, Barbara Purcell of Atlanta,weighsinonthegiftthat keeps on giving.
I haven’t been that green until we were given the gift membership, and I hope this gets more people who are expecting babies or already have babies to realize that you have to do more now or else there’s not going to be a safe and healthy place for your child.
A
s a new mom, natural and organic foods are very important to me. I can’t say we are the most organic people, but I would definitely like to see our child do better than me to help the environment, whether it be food or any thing else that affects the environment. I hope she is more adamant about that than I am, and I hope she continues to be better [about environmental protection] so that there’s a clean place for her to live 20 or 30 years from now.
Gift memberships for new parents and little ones are available. The gift membership package includes a certificate for the new baby, a membership to Georgia Organics, a signature 100% Organic cotton “I’m a Local” baby onsie, Local Food Guide and Georgia Organics “Good Food For All” member cling. $50. To order, call Stephanie Hass at 678.702.0400 or email info@georgiaorganics.org
New Seeds & Soil Society Ensures Local Food Movement Grows
G
eorgia Organics is excited to announce the creation of a new long-term effort that promises to ensure the organization’s sustainability for years to come. The Seeds & Soil Society is one of the strongest ways to support Georgia Organics’ efforts to boost local economies, access fresh, local food, and protect the environment for generations to come.
Society events, including farm tours, food events, and others; Society welcome baskets, including local compost, seeds, t-shirt, cloth bag, and a selection of local food items; two tickets to the Farmers Feast on March 21, 2009, featuring keynote speaker Michael Pollan; personal updates on program successes from staff and board; and a gift membership to the recipient of your choice.
Society members make a $1,000 tax-deductible gift to Georgia Organics and receive the following benefits: invitations to exclusive
For more information or to join the Seeds & Soil Society, please contact Alice Rolls or Jennifer Owens at 678.702.0400.
Local Food Guide Corrections
With 353 farms and businesses listed in the 2009-2010 Local Food Guide, we were bound to leave someone out. We regret the following errors and omissions of our partners:
D. Morgan’s Restaurant and Wine Bar - Seemingly intricate, but beguilingly simple dishes define what Chef Derek Morgan’s cuisine of “grand simplicity” is all about. Derek has achieved his success through hard work and a devotion to fresh, seasonal ingredients. Located in historic downtown Cartersville at 28 W. Main St., Cartersville, Ga., 30120, 770.383.3535, www.dmorgans.com. Healthy Hollow Farms - Healthy Hollow Farms is a 177-acre, certified organic family farm in Bullock County that grows gourmet potatoes, sweet corn, onions, Asian greens, heritage tomatoes, melons, squash, peas, and other seasonal produce. They also have soybeans, field corn, and peanuts, as well as grassfed beef raised on organic pastures. Farm tours are available by appointment. Products may be purchased at area
farmers markets or directly from the farm by appointment. Call 912.823.3563 or email omiconnie@yahoo.com. Seven Springs Farm - Seven Springs Farm is a 125-acre organic farm in Floyd County, Va., that carries a large variety of organic fertilizers, growing mixes, animal supplements, grower’s supplies, deer fencing, and organic cover crop seed. To see their product catalog, visit www.7springsfarm.com or call 540.651.3228. Stately Events – Stately Events is a catering company serving Georgia grown food at the Georgia Freight Depot in downtown Atlanta. Their correct phone number is 404.656.3860. www.statelyevents.com.
Johnny’s has something new for the south!
NEW
‘Pumba’ (F1) Hard Storage Onion
1-877- Johnnys (564-6697) Johnnyseeds.com #53129 Winter 2008-09
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Shop Local! Own Local!
Everyone Can Shop, Anyone Can Join! www.sevananda.coop to learn about co-ops
467 Moreland Ave NE Atlanta, GA 404-681-2831
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the DIRT • www.georgiaorganics.org
Winter 2008-09
Fundamentals of Organic Farming and Gardening Course Beginning Jan. 31, 2009
L
ynn Pugh, farmer and educator with degrees in biology and curriculum design, will guide a limited number of students through this popular, hands-on series of seven Saturday classes, beginning on Jan. 31. Starting from the ground up, the first two units focus on soil, the foundation of a good organic farm or garden. The next two sessions are about plants, then crop management, composting, and marketing.
Location: Cane Creek Farm Cumming, Georgia Time: 8:30 a.m. to 4 p.m.
Mornings will be spent in a relaxed classroom-like environment with discussions, PowerPoint presentations, and videos. After lunch, participants spend the afternoon outside engaging in lab-type activities and farm tasks, some of which will be related to the day’s topics. Prior classes have learned how to build a hoop house, lay plasticulture, and many other practical skills associated with getting a farm ready for the growing season. Field trips to at least two other organic farms will be taken.
Dates: Jan. 31 Feb. 14 and 28 March 14 and 28 April 11 and 25
No farming experience or specific education is required, but participants should expect and come prepared for vigorous physical activity in the afternoon sessions. For more information on the specific activities planned for the 2009 course, contact Lynn Pugh at lynn@canecreekfarm.net or 770.889.3793.
Cost: $425 for members $450 for non-members
What people are saying “Great program, wonderful at providing resources and knowledge to start farming.”
“This has opened a real window for me to a whole different way of approaching gardening.”
“Just the right mix of technical and practical.”
“More than expected on so many levels! I never resented having to “give up” a precious Saturday.”
For more information, or to register, visit georgiaorganics.org/events, or call 678.702.0400. More information on Cane Creek Farm is at www.canecreekfarm.net.
Adams-Briscoe Seed Company “The ABCʼs of Buying Seed” 325 E. Second St. / P.O. Box 19 Jackson, GA. 30233-0019
Since 1946 Adams-Briscoe Seed Company has been serving agriculture and the seed industry with all types of seeds, many of which are difficult to locate elsewhere. We stock all types of seeds for cover crops, forages, erosion control, wildlife enhancement, vegetables, land reclamation and other uses. As a dealer for National Garden Wholesale we also supply a good assortment of organic fertilizers and plant protection products. Please contact us for a seed and product list. You may visit our website at www.ABSEED.com
Phone: (770) 775-7826 FAX:(770) 775-7122 E-Mail : ABSEED@JUNO.COM Jimmy Adams Mail Orders Welcome * Credit Cards Accepted Greg Adams Winter 2008-09
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Organizations
Events Calendar Continued
Earth Share of Georgia • One simple way to care for our air, land and water. As Georgia’s only environmental fund, Earth Share partners with businesses and employees to support more than 60 leading environmental groups, including Georgia Organics. If you work for a company that has the United Way campaign find out how your business can offer an environmental choice. Contact Alice Rolls at 678.702.0400. www.earthsharega.org.
February 12 - 22, 2009 Permaculture Design Course at Koinonia Farm, Americus, GA Course includes all fundamental elements of permaculture design, as well as hands-on projects, with optional certificate track. Featuring instructors Chuck Marsh and Patricia Allison of Earthaven Eco-Village with Bob Burns, Isabel Crabtree, and guest speakers. $750 includes instruction, materials, dorm-style rooms and meals. Discounts available. For more information visit www. georgiapermaculture.com or contact Isabel Crabtree or Sarah Prendergast at 478.932.8175 or georgiapermaculture@gmail.com.
Southface • Promotes sustainable homes, workplaces, and communities. Free tour of the Energy & Environmental Resource Center, 241 Pine St, Atlanta. 404.872.3549 or e-mail info@ southface.org or www.southface.org.
Classifieds Destiny Produce is a CERTIFIED organic produce distributor located in the State Farmers Market in Atlanta shipping the highest quality organic produce to large and small retailers, co-ops, and buying clubs throughout the Southeast. Destiny Produce also sells supplemental produce to buying clubs/ co-ops that distribute CSA/Organic produce boxes to their members. We also offer a direct box program to buying clubs and co-ops, who handle subscription sales - Destiny does the work and delivers the boxes to you! We are looking to buy organic produce from certified organic growers in the Southeast, and we can offer growers widespread distribution and marketing of locally grown organic produce. Please contact Dee Dee Digby at 404.366.7006 or 866.366.7006. deedee@destinyproduce.com. Georgia Organics’ Wish List Georgia Organics is in need of a few items for around the office and outreach activities. We’re sincerely grateful for each and every donation. Our needs include: • A Hand Truck • Airline Credits For Conference Speaker Flights • Aeron Desk Chairs • Graphic Designers- Georgia Organics is leading an initiative to help farmers brand and market their farms. We need graphics designers to make this possible. • 6 -6ft. Table Clothes
Events Calendar For more information and event registration, please visit http://www.georgiaorganics.org/events. January 31, 2009 Shiitake and Gourmet Mushroom Workshop, Savannah, GA Back by popular demand, Georgia Organics’ mushroom workshop will be held at the Trustee’s Garden in Savannah. The focus is on small-scale production for sale, and also fits the serious hobbyist or those interested in bioremediation using mushrooms $50 for Georgia Organics members; $65 for non-members. Contact Stephanie Hass at 678.702.0400 or stephanie@georgiaorganics.org. Registration is also available at www.georgiaorganics.org/events.
February 14, 2009 Lusting for Local Food, Kennesaw, GA The perfect alternative to the standard V-Day plans, the event will feature music, cocktails, hors d’oeuvres, dancing, and a seated dinner featuring local, fresh, and organic dishes prepared by Parsley’s Custom Catering. $50 for members of Georgia Organics or Slow Food Atlanta; $65 for non-members. Contact Jennifer Owens at 678.702.0400 or jennifer@georgiaorganics.org Registration is also available at www.georgiaorganics.org/events. February 20 – 21, 2009 26th Annual Small Farms Conference, Albany, GA Hosted by the Federation of Southern Cooperatives, conference activities include farm tours, workshops, and updates on the recent USDA Census and the Pigford Lawsuit against the USDA. Tickets cost $25 per day. For more information visit www.federation.coop or contact Elaine Brown or James Scott at 229.432.5799 or fscalbany@mindspring.com. February 23 - March 23, 2009 Atlanta’s Top Chef’s Participate in Emory Lecture Series, Atlanta, GA Join Emory’s Sustainable Food Initiative for three lively and delicious evenings with Atlanta’s premier chefs. Lectures will explore how each chef contributes to a more sustainable food future through preserving food, growing food locally, and restoring lost foodways. $25 per ticket or $70 for all three lectures. For more information visit www.sustainability.emory.edu or contact Erica Weaver at 404.727.9916 or eweaver@emory.edu. March 20 – 21, 2009 Georgia Organics 12th Annual Conference featuring Michael Pollan, Decatur, GA Georgia Organics’ annual conference includes educational farm tours, in-depth seminars, break-out sessions, networking opportunities, an organic trade show, and culminates with an organic “Farmer’s Feast”. An optional pre-conference Field Day at Love is Love Farm is also available. Conference prices Vary. Contact Stephanie at 678.702.0400 or stephanie@georgiaorganics.org. Registration is also available at www.georgiaorganics.org/events. March 20 – 21, 2009 Organic Growers School 16th Annual Conference, Flat Rock, NC The 16th Annual Organic Growers School Spring Conference will be held at Blue Ridge Community College. Topics covered include gardening, farming, livestock, soils, homesteading, fruit production, food preservation, landscaping, cooking, herbs, and much more. Registration opens Jan. 15. Tickets cost $40 per day. For more information please visit www.organicgrowersschool.org or contact Meredith McKissick at 828.450.2026 or meredith@organicgrowersschool.org.
January 31 - April 25, 2009 Fundamentals of Organic Farming and Gardening Course, Cumming, GA From soil health to marketing, participants learn the basics of organic farming and gardening in this series of seven classes taught by Lynn Pugh on alternating Saturdays at Cane Creek Farm. $425 for Georgia Organics members; $450 for non-members. Contact Stephanie Hass at 678.702.0400 or stephanie@georgiaorganics.org. Registration is also available at www.georgiaorganics.org/events. February 7 - April 25, 2009 Sustainable Growers School (SGS), Carrollton, GA This program is designed to teach new and existing growers sustainable farm and land conservation practices. SGS utilizes classroom, lab and field work as practical elements in educating its students in sustainable and organic production management and marketing practices. For more information visit www.county.ces.uga.edu/carroll/staff.html or contact Mike Gilroy at 678.787.6227 or mgilroy@thegrowersschool.org.
Winter 2008-09
Stately E vents Catering
Supports Georgia Grown Book your next holiday party, wedding, corporate meeting or reception
the DIRT • www.georgiaorganics.org
at the Georgia F reight D epot www.statelyevents.com 404-656-3850
23
Is your membership current? Check mailing label for your expiration date & renew today. Nonprofit ORG U.S. POSTAGE PAID # 7926 ATLANTA, GA
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the Dirt is a quarterly publication of Georgia Organics, Inc. Support provided through a partnership with the Rick Management Agency (RMA) of the USDA.
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Members receive the Georgia Organics quarterly newsletter, monthly eNewsletter, and discounts on the annual conference, programs and events, advertising, and other services. All dues and donations to Georgia Organics are tax-deductible. Questions? Call 678.702.0400 Winter 08-09
The mission of Georgia Organics is to integrate healthy, sustainable, and locally grown food into the lives of all Georgians. This institution is an equal opportunity provider.