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VOL. 29, NO.4 • WINTER 2011

Northeast Organic Farming Association of New York



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edible HUDSON VALLE Y Celebrating Local Foods of the Hudson Valley & Catskills, Season by Season

Number 2 Summer 2009

east end

Celebrating the Harvest of the Hamptons and North Fork No. 21 High Summer 2009

Celebrating the Borough’s Food Culture, Season by Season No. 15 Fall 2009


edible woodstock • cabbage hill farm • slow wine EE



Member of Edible Communities

Member of Edible Communities

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m a n h at ta n Telling the Story of How Gotham Eats


No. 6 July/August 2009





Premiere Issue Fall 2009






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Director’s Outlook KATE MENDENHALL Executive Director, NOFA-NY


ooperation has been a foundation of farming from the very beginning. A sound and healthy agricultural system relies on a strong community in which neighbors support each other. From raising barns to harvesting crops, cutting seed potatoes to preserving the harvest, and sharing in market distribution, flood cleanup, and potluck suppers, we as a community know how important collaboration and cooperation are to a healthy economy and ecology. At NOFA-NY, collaboration and cooperation are essential to achieving our mission. We collaborate with excellent farmer, gardener, and consumer presenters throughout the year. We partner with excellent nonprofit organizations as well as the other state NOFA chapters. And we work cooperatively as a NOFA-NY team to best serve you, our members. As we slide into winter, please join me in reflecting on how collaboration and cooperation shape your life—whether it be on a farm, surrounded by gardens, in a rural town, or in a bustling city. Take time to thank your neighbors and celebrate all the good energy that surrounds us as members of this healthy organic community. I hope you will join us this January at our Winter Conference in Saratoga Springs (see page 8) where we will delve further into the potential and promise of cooperative economies to help address some of the complex systemic economic challenges we face. To spark your thinking about the theme of cooperation, check out the articles in this issue on an organic farmer who is exploring the possibility of Slow Money financing, two small businesses that seek to support and build the local farming and food economy, and advice for building a cooperative relationship with a local butcher. Be well this winter and holiday season. We look forward to seeing you in January!

NOFA-NY Mission Statement

Photo by Sue Smith-Heavenrich

3 5 8 10 12 15 18 21 22 24 26 28 30

Director’s Outlook Kate Mendenhall Annual Membership Meeting/Policy Resolutions NOFA-NY’s Winter Conference Matt Robinson 2012 Applications, Poultry Regulations Farmers Gather at First NOFA-NY Dairy Conference Bethany Wallis Bless the Butcher Karma Glos th Celebrating NOFA’s 40 Anniversary Elizabeth Henderson Field Days Finish on a High Note A Quest for Local Produce Rachel Schell-Lambert Weaving a Web of Local Food Fern Marshall Bradley Relocalizing Investment in Our Food System Krys Cail Proposed Rule on Residue Testing Elizabeth Henderson On the Road with Generation Organic Hannah Kuhlman


On the Cover: Farm intern Ashley Whitmore and farmer Mark Dunau pull row cover over beds of mixed greens to protect them from frosts at Mountain Dell Farm in Hancock.

In This Issue


The Northeast Organic Farming Association of New York, Inc., is a nonprofit educational organization supported by membership dues and contributions. NOFA-NY is tax exempt under Section 501(c)(3) of the Internal Revenue Code. Charitable contributions are welcome and tax deductible.


The Northeast Organic Farming Association of New York is an organization of consumers, gardeners, and farmers creating a sustainable regional food system which is ecologically sound and economically viable. Through demonstration and education, we promote land stewardship, organic food production, and local marketing. NOFA-NY brings consumer and farmer closer together to make high-quality food available to all people.


New York ORGANIC News

Vol.29, No.4 Winter 2011

NOFA-NY Board of Directors Jamie Edelstein, President

THE LOCAL FOOD AND FARM CONNECTION Northeast Organic Farming Association of New York, Inc.

Cato, NY

249 Highland Ave • Rochester, NY 14620 585-271-1979 • Fax: 585-271-7166 • Technical Assistance Hotline: 1-855-2NOFANY

Maryrose Livingston, Vice President Marathon, NY

Karen Livingston, Treasurer Camillus, NY Brooklyn, NY

Scott Chaskey Amagansett, NY

Karma Glos Berkshire, NY

Robert Hadad Spencerport, NY

Elizabeth Henderson Newark, NY

Laura O’Donohue North Salem, NY

Kate Mendenhall Executive Director Lea Kone Assistant Director Kate Nagle-Caraluzzo Membership & Registration Coordinator Stephanie Backer-Bertsch Administrative Assistant

Matt Robinson Education & Outreach Coordinator

Liana Hoodes

Binghamton, NY

Pine Bush, NY

Kristina Keefe-Perry Food Justice Coordinator

Fern Marshall Bradley Newsletter Editor

Robert Perry Farmer Educator

Jill Slater Organic Research Symposium Coordinator

Kimberly Davidson Sharon Nagle Cambridge, NY

Canandaigua, NY

Dick Riseling




Liberty, NY


Bethany Wallis Organic Dairy Education Coordinator

Brett Wedel Communications & Outreach Assistant

NOFA-NY Certified Organic, LLC Management Committee Dick Andrus

Rachel Schell-Lambert Beginning Farmer Coordinator


• Full page 4-color, • Half page 4-color - $295 inside cover - $495 • Half page b&w - $160 • Full page 4-color - $395 • Quarter page Display Ads: • Full page b&w - $295 b&w - $90 • Eighth page (business card) b&w - $50 All rates based on electronic print-ready copy. Discounts available for our Business Members. For ad rates, sizes, and deadlines, visit or contact the Office Manager at or 585-271-1979 ext. 504 Classified Ads (Opportunities): Members can post ads up to 80 words in length on the NOFA-NY Web site: Shortened versions of those ads appear in this newsletter. Send Display and Classified advertising to: Member Services, NEW YORK ORGANIC NEWS is a publication of the Northeast Organic Farming Association of New York, Inc. The views and opinions expressed here are those of the authors and not necessarily those of the NOFA-NY Board of Directors or the membership. Articles from this newsletter may not be reproduced without permission. Publication Schedule: Please submit articles, display advertising, and classified ads by the deadlines listed below. Issues are distributed approximately 6 weeks following these dates.  Spring 2012 deadline: January 20  Fall 2012 deadline: July 20  Summer 2012 deadline: April 20  Winter 2012 deadline: October 20 Send letters, suggestions, article queries, photos, and press releases to: Fern Marshall Bradley, Newsletter Editor –

Stephen Rees Conference Food Coordinator

NOFA-NY Certified Organic, LLC. 840 Upper Front St Binghamton, NY 13905 607-724-9851 • Fax: 607-724-9853 Sherrie Hastings Interim Director Lauren Lawrence Nancy Sandstrom Jessica Terry Bethany Wallis Jillian Zeigler Certification Specialist Lisa Engelbert Dairy Program Administrator Heather Orr Dairy Certification Specialist Bethany Bull Financial Coordinator Keri Wayman Administrative Assistant

Production design by David Ford, Artist MediaEye

Elizabeth Black, Secretary

NOFA-NY News NOFA-NY 2012 Annual Membership Meeting Saturday, January 21, 2012, 12:15 pm • The Saratoga Hilton and City Center, Saratoga Springs


he meeting will take place during the NOFA-NY Winter Conference. Admission to the Annual Meeting is open to and FREE for all current NOFA-NY members. If you are not currently a NOFA-NY member, you may join now to participate. During the Annual Meeting, NOFA-NY members will vote on a series of annual policy resolutions and changes to the organization’s bylaws and will elect board members. We hope that you can join us for the inperson discussion and vote at the Annual Meeting on January 21, 2012. If not, please complete the ballot enclosed in this newsletter and return it to the NOFA-NY office by Friday, January 6, 2012.

2012 Proposed Bylaws Changes NOFA-NY has seen tremendous growth and organizational change over the past 5 to 10 years. Some of this growth has changed the needs of the organizational structure. When NOFA-NY first started in the early 1980s, there was neither a central office nor staff, and the organization relied on potlucks and regional chapters to bring stakeholders together. Over the years, the chapter model has

remained strong in one region (Long Island) and continues to function in three other regions (North Country, Central, Susquenango)—though with few activities or meetings. However, many counties in New York state do not have an active chapter, and thus this structure is not serving our membership as a whole. The Board of Directors proposes changes to the NOFA-NY Bylaws to update


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You can review the proposed bylaws changes, the full supporting text for the policy resolutions, and up-to-date information on prospective board members on the NOFA-NY Web site at:

the NOFA-NY chapter and membership structure to better meet the needs of our members in 2012 and into the future. We recognize that local and regional NOFA work is important and we hope that by transitioning the historic NOFA-NY chapters into NOFA-NY regions and regional committees, providing a Regional Representative as a liaison between the regional committee and NOFA-NY office, and providing better support for these regional committees from the NOFA-NY office, we will be better able to serve the needs of NOFA-NY members across the whole state.


NOFA-NY 2012 Annual Membership Meeting •

continued from page 5

2012 Board Candidates




Karen Meara Karen is an Associate at Carter Ledyard and Milburn, LLP in New York City. She is part of the Environmental Practice Group and the Litigation Department. Before graduating from the Benjamin N. Cardozo School of Law, Karen worked for over a decade in New York City government. She served most recently as the Director of City Legislative Affairs in the Office of the Mayor, and has also worked for the New York City Housing Authority and the City Council Finance Division. She holds two degrees from the Cornell University College of Agriculture and Life Science; a BS in International Agriculture and an MS in Development Sociology. In addition to her classroom studies, Karen worked on an organic farm in Maryland and studied cooperative agriculture in Kenya. Karen lives in Brooklyn with her family and buys most of their food from green markets near work and home. She enjoys hiking, gardening, making music, and spending time in the Adirondacks.


Anu Rangarajan Anu grew up growing vegetables and flowers for her family. Her love of horticulture led to degrees from Michigan State (BS, PhD) and University of Wisconsin (MS), in floriculture and vegetable production. She has been at Cornell since 1996, serving as statewide specialist for fresh market vegetable production. Her current research interests include reduced tillage strategies to enhance soil quality and improve farm profitability, and organic vegetable and transplant production. Anu has also served as the Director of the Cornell Small Farm Program since 2004. This role has deepened her appreciation of the innovation and vision of small-scale farmers around New York state. Her goals for the program are to support farmer networks and local food systems and expand research and extension programs that target small farms in New York. To keep her hands dirty, she started a certified organic strawberry farm in Freeville.

Niechelle Wade Niechelle is the owner of Sunny Hill Farm, a 160-acre farm in Whitney Point producing certifiedorganic produce and beef as well as other quality meats, raw honey, and wool. Niechelle has been an active NOFA-NY member in her Susquenango region in the Southern Tier. Niechelle would bring seven years of food service to the board. She enjoys social networking, media relations, and interacting directly with consumers.

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Proposed Policy Resolutions 1. Resolution on Residue Testing by Organic Certifiers The NOP should withdraw its Rule on Residue Testing and ask the National Organic Standards Board to propose a residue testing regimen for Accredited Certifiers that includes the full range of testing of organic farms, including plant tissue, soil, water, inputs, or feed, that is needed to assure the organic integrity of the USDA Organic label and to discourage fraud. This testing should not be random, but based on careful risk assessment or complaints from the public, consistent among all certifiers, including the certifiers of organic products imported into the U.S., and not place an undue financial burden on the smaller certification programs.

2. Resolution on a Ban for Horizontal High-Volume Slick Water Hydrofracking We reject horizontal highvolume slick water hydrofracking technology as an acceptable human activity. We call for a world-wide agreement to cease the horizontal high-volume slick water hydrofracking technology because it is an unconventional, and unwise, means of extraction of fossil fuels. We support and encourage all local, state and federal efforts to end the practice of horizontal high-volume slick water hydrofracking technology, as well as all efforts at every level of government to contain and mitigate the environmental damages associated with the practice of horizontal high-volume slick water hydrofracking.

| WINTER 2011

The state of NY, the USA, and the world should accomplish a drastic reduction in the use of natural gas by effecting an orderly and rapid conversion to organic farming methods, obviating the need for natural gas and other petrochemical inputs for use in synthetic fertilizers. The experienced organic community of NOFA-NY stands ready to assist in this essential transition through education, outreach, and certification of compliance with organic methods.

4. Additional Resolution to the 2009 Resolutions on the DEC’s SGEIS-Methane Mitigation It would be the new number 11. Existing Policy 1-10: The Northeast Organic Farming Association of New York condemns the New York State Department of Environmental Conservation’s (“DEC’s”) draft Supplemental Generic Environmental Impact Statement (“SGEIS”) concerning hydraulic fracking of horizontal gas wells as not protective of New York State’s agriculture, environment and people. We demand that DEC: 11. Understand and determine the means to prevent methane migration in the Marcellus Shale from horizontal hydrofracking before any horizontal hydrofracking occurs in New York State. Since the first SGEIS was presented in 2008, a 2011 peer reviewed and published study from Duke University of contamination of aquifers in the Marcellus Shale determined that about 50% of the 68 wells studied in Pennsylvania were severely contaminated with methane from the Marcellus Shale, because they were within a kilometer of horizontal hydrofracking. The use of water in one’s home must never be the source of explosive and dangerous gas.


We support institution of laws that will protect taxpayers, farmers, and owners of rural natural areas from unfairly being forced to shoulder financial or other responsibilities for environmental damages caused by horizontal high-volume slick water hydrofracking.

3. Resolution to Support the Pure Honey Law We support the upgrade of the honey detailed in law S3321/ A5164 that lists the parameters by which any item labeled pure honey, must meet. These parameters include sucrose level, moisture content, fructose/glucose levels, and floral exceptions and give the consumer confidence that when they buy a jar labeled “pure honey” there is truth in labeling in New York State.


NOFA-NY Events NOFA-NY’s Winter Conference: 30 Years and Going Strong! —Matt Robinson current of cooperation runs deep Education and Outreach Coordinator, NOFA-NY A in the organic farming movement, which is why The Cooperative Economy is the theme of our 30th (can you believe it?) annual Winter Conference, coming up January 20 through 22 at the Saratoga Hilton and City Center in Saratoga Springs. From the workshops and keynote speeches to the trade show and entertainment, you will witness this theme in action throughout the weekend. It’s always a delightfully tricky task to decide what to do when at a NOFA-NY conference, and that will certainly be true this coming January. The conference will offer more than 80 workshops on an intriguingly varied range of topics. Forget comparing apples and oranges—this is comparing apples, wheat, and a dairy herd! Here, I’ll focus on just three of the workshops to give you a taste of the many ways that cooperation plays a dynamic role in the world of organic food and farming.




Ensuring Access to Farmland


Preserving farmland while providing for their retirement presents difficult choices for today’s farmers. And beginning farmers who don’t own land face

RESEARCH SYMPOSIUM DEBUT NOFA-NY is thrilled to offer the first-ever Northeast Organic Research Symposium as part of this year’s Winter Conference. On Thursday, January 19, and Friday, January 20, the Research Symposium will bring together leading academics, on-farm researchers, and farmers to discuss cutting edge research in organic production systems. This is a unique opportunity for farmers to ask questions and receive expert advice, and for farmers and researchers to discuss and identify real-life farm problems that could be addressed through future research programs. And if the possibility of conducting research trials on your own farm sounds exciting, then plan join Brian Caldwell immediately following the symposium for an informative, how-to-get-started session about on-farm research. incredible challenges in figuring out how to find affordable land for farming. Thus, when it came time for Elizabeth and Sam Smith to pass on Caretaker Farm after 36 years of farming, they decided to think outside the box. Working with their local community, a regional land trust, and a couple of young farmers, the Smiths were able to provide for their retirement, preserve the farm that they had spent so many years building, and help younger farmers realize their dreams. Sam and Elizabeth’s inspirational story represents the type of cooperative effort that our movement is founded upon. To hear the details, join them on Saturday for Passing on the Farm: Succession Planning and Retirement.

Dairy Cooperatives The dairy industry has long been one that includes cooperative business models. Two different types of cooperatives will present their stories at the conference. Joining us from Maine will be Bill Eldridge, who will discuss the L3C business model that MOOMilk has used to support their local group of organic producers; a representative from Organic Valley will discuss their

cooperative, which now includes members from across the country.

Organic Orcharding If you grow organic apples, odds are you’ve got a copy of Michael Phillips’ The Apple Grower around. For those of you ready to take your knowledge of fruit trees and orchard health to the next level, join Michael on Friday for an indepth discussion of the multifaceted ways that organic orchardists can work cooperatively with nature to nurture a successful crop, including tree immune systems, holistic alternatives to fungicides, bacterial infections, fungal duff management, and soil fertility. We’ll also have copies of his new book, The Holistic Orchard, on hand.

And Much More! If you’re interested in starting a value-added business, Mimi Shotland Fix will take you through all of the rules and regulations. For those considering pastured poultry, Ken and Jill Gies will help you get started with inexpensive equipment and simple systems. Farming or gardening in an urban setting? Then you may be interested

Food Donations for 2012 Winter Conference

All photos (from 2011 Winter Conference) by Amber Alliger

plenty of time to enjoy the fruits of our labor during the delicious organic meals. If you’d like to attend and need financial support, we’d love to help. Thanks to the generosity of our members, USDA-NIFA’s Beginning Farmer and Rancher Program, and USDA Risk Management Agency, we are offering more than 100 scholarships this year! If you need financial assistance, contact the NOFA-NY office as soon as possible; scholarship award decisions will be made during the month of December. For a look at the full schedule, complete workshop descriptions, and online registration, visit the conference Web site at www. If you have any questions or would like to register over the phone, please call our office at 585-271-1979, ext.512. See you in Saratoga!

Saranac Valley Farms

by NOFA-NY Certified Organic, LLC.


- NYS Certified - Certified Organic -


Seed Potatoes


in the tips that Bonnie Churner, Elizabeth Goodwin, and Emma Landau have to offer on managing contaminated soils. And if you’re concerned about the health of your dairy herd, you’ll be pleased to know that Dr. Guy Jodarski will be around all weekend to talk preventative health care! As always, the conference will include inspiring and thought-provoking addresses by accomplished keynote speakers. Our keynote presenters for this conference are John Ikerd, Professor Emeritus of Agricultural Economics at the University of Missouri and an outspoken champion of sustainable agriculture; Kathlyn Terry, Executive Director of Appalachian Sustainable Development; and Paul and Maureen Knapp, NOFA-NY’s 2012 Farmers of the Year. There will be fi lms, music and dancing to help you unwind in the evening, and

Please help make the 2012 NOFA-NY Winter Conference a success by contributing produce, meats, and other foodstuffs to the conference meal program. Your donations guarantee that conference attendees eat only the best organic food that New York has to offer. Donations can be credited to the cost of your conference registration, so everyone can attend! Please contact Stephen Rees, conference food coordinator at 585-255-0050 or

3489 State Rte 3  PO Box 183, Saranac, NY 12981  518-293-8298


News from Certification




2012 Applications, Poultry Regulations the second day of life; however, Outdoor Access for Poultry The certification office is 2-day-old chicks are certainly not preparing for the new year and a


new application season. If you are considering organic certification of your operation, we encourage you to contact the certification office in January to obtain the necessary paperwork. Then, submit your application early! The due date for applications is March 15, 2012. Applications received after that date will incur a late fee ($50 if received by May 2; $100 if received between May 3 and August 30, 2012). Please take into consideration that the process takes three to four months, so crops or veggies with an early harvest date may not be approved in time for you to market them as organic. Federal funds are available again this year for partial reimbursement of certification fees for operations that are approved by September 30, 2012. We also encourage you to visit the National Organic Program (NOP) Web site, www. There you can reference the NOP Standards (Code of Federal Regulations), a variety of resource and training information, and answers to common questions.

Outdoor access for poultry has been a frequent topic of discussion for many operations and the organic community as a whole. Section 205.239 of the National Organic Standards Livestock Living Conditions requires certified organic operations to create and maintain year-round living conditions that take into consideration the health and natural behavior of animals, depending upon each species’ needs. Access to the outdoors— including sunlight, shade, shelter, and clean water—is one aspect of the living conditions that need to be provided. While there are no specific “numbers” defined for these living conditions, the outdoor access must be meaningful and must be evident. To provide meaningful outdoor access for any animal, you must understand their natural behavior and provide an environment that suits those unique needs. What is suitable for one species, or for one stage of life, is not necessarily going to be appropriate for another. The National Organic Standards require poultry must be managed organically from

expected to be outdoors at that age, since it would be harmful to their health. Once they have feathered out, they should have outdoor access made available to them. Outdoor areas can include concrete pads, and must allow for plentiful sunshine, space for freedom of movement, and adequate space for birds to flap their wings; outdoor areas must also include pasture for pecking. Minimum area currently recommended per bird for chickens is 1.5 square feet; for turkeys, 3 square feet. Stricter animal welfare regulations that will require additional square footage per bird may be coming in the future. Birds may not be totally confined in buildings; cages are prohibited. Poultry houses may be used provided there is sufficient room for the birds as noted above, and to prevent aggressive behavior. For poultry houses, access to the outdoors must be readily available and easy for the birds to find and use. For example, a single small door in the back corner of a poultry house that only a few birds would venture to find would not be considered sufficient, in comparison to a large opening that allows the birds to move in and out freely. The NOFA-NY Certified Organic, LLC staff and volunteers extend best wishes for good health, special holiday time with family and friends, and mild weather through the winter months!

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NOFA-NY Events Farmers Gather at First NOFA-NY Dairy Conference N

OFA-NY hosted its first annual Organic Dairy & Field Crop Conference on November 4 in sunny and chilly Syracuse. Our staff, sponsors, and presenters were delighted to host 60 attendees, especially in light of the unseasonably favorable weather in Central New York during the previous week. One conference attendee commented, “We are not able to travel to Saratoga for the winter meeting so this was a great day to meet with fellow organic producers and gather new ideas from interesting speakers. Thank you!” Conference workshop topics ranged from row crops and animal health to diversifying diary and grain nutrient density. Presenters included Klaas and Mary-Howell Martens, Dr. Hue Karreman, Bill Eklund, Kevin Engelbert, Orin Moyer, and Dr. Margaret Smith. Participants left the workshops informed and excited to begin new conversations with their fellow farmers. Afternoon workshops covered topics such as diverse grazing practices presented by Peter Mapstone and Robert Zufall, as well as soil health with Heather Darby and Cindy Daley. The day concluded with a second presentation on animal health from Dr. Karreman and marketing

—Bethany Wallis Organic Dairy Education Coordinator, NOFA-NY food-grade grains with Glenda Neff, Elizabeth Dyck, Thor Oeschner, and Ed Lentz. It was refreshing to see farmers making new connections, delving further into topics that make farming challenging, and discussing personal experiences with a shared optimism for the future. Our potluck-style lunch was a success with something for everyone, as well as a great reminder for people about how close-knit our families of famers are.

Keynote Focus: Pricing, Feed Quality Our keynote speakers included Ed Maltby of the Northeast Organic Dairy Producers Association (NODPA) and Mary-Howell Martens of Lakeview Organic Grain. Maltby began with an overview of the history of the organic dairy industry; he identified current challenges the industry faces and provided advice to address these challenges. Maltby suggested that all parties involved, including producers, processors and retailers, need to start the discussion to see what pricing system changes




left: Dr. Hue Karreman (seated) chats with conference participants during a signing session for his book, The Barn Guide to Treating Dairy Cows Naturally. right: New York State Dairy Princess and NOFA-NY member Madeline Kuhlman enjoys a moment of applause before speaking at the conference. Photos by Brett Wedel (l.) and Meagan Crandall (r.)


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Organic, Small World Bakery, and Joe Bean Coffee Roasters—for adding the extra touches to the feast. Our audience was also excited to hear from New York State’s Dairy Princess, Madeline Kuhlman, who is the first-ever Dairy Princess to hail from an organic dairy farm. Madeline was happy to be surrounded by fellow organic farmers where she could tout her background in organic farming and share her experiences as a Dairy Princess and her plans for veterinary school. Participants were pleased with the quality of the program and the information provided. One participant said, “The most enjoyable part was the learning and being with other people with similar interests.” “Great conference, looking forward to the second annual!” Recordings of the entire field crop workshop track will be available at the NOFA-NY Web site, Our appreciation goes to eOrganic for recording and distributing these workshops. NOFA-NY would also like to thank our founding sponsors, Organic Valley/CROPP Cooperative and Horizon Organic, without whom this conference would not have been possible.


can to be made so that everyone receives a price that can sustain their business. Mary-Howell Martens followed with an update of the grain industry, showing grain pricing trends and her expectations for the coming year. She emphasized the need for farmers to be aware of feed quality and possible mycotoxin contamination due to an exceptionally wet season. Discussion followed on the severe flooding that hit much of New York and its effect on feed and organic certification. Martens reiterated the necessity to test forages and secure feed sources for the coming year because supply will be limited and quality may be suppressed. After the keynote addresses, our attendees toured our trade show area to speak to our sponsors. A big thanks to Devine Gardens, Fertrell Company, Blue River Hybrids, Grazing Lands Conservation Initiative, Country Folks, and eOrganic for participating as sponsors and being there to celebrate the success of our first conference. Our sincere thanks as well to all the companies were contributed to our door prize gifts. We would like to extend our appreciation to our attendees for sharing the bounty of their harvests and to our food donors—Organic Valley, Horizon


The Importance of the Plant’s Root Ball Frequently a bedding plant is transplanted into field soil conditions that are less than perfect. Within the root block or ball, the plant, and the plant’s partner microbes should have established a system and structures capable of extending their organization out into the field soil. The green leaves provide


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Raising Livestock Bless the Butcher

—Karma Glos

A reliable butcher is essential for livestock production, whether your operation is big or small. The profitable production of the live animal is however only a part of the operation of securing the farm meat supply. Without the proper equipment or the knowledge and ability to slaughter and process the animals, the venture might be a costly one. Fortunately most communities have experienced butchers available to do custom butchering. But it is the farm youth who must be encouraged to gain experience by actually doing the work and not by simply being handy men or on-lookers. —P. Thomas Ziegler, The Meat We Eat, 1952


Evaluating a Slaughter Plant


This loading ramp area is where animals first enter the slaughter plant. Photo by Karma Glos


The beginning of finding a proper end is finding a butcher who suits the needs of you and your animals. One critical step that I always recommend is to visit a prospective new butcher, long before you arrange to send animals. Meet with the manager and ask to tour the slaughter plant. (If a butcher refuses to arrange access to the plant, I would never take my business, let alone my animals, there.) Start by approaching the loading area in your vehicle to determine whether it can accommodate your truck or trailer. See that entry into the holding area is

welcoming to the animals and does not cause them to balk coming out of the trailer (see Grandin). I have been to plants where my animals refuse to leave the trailer, yet at others they hop right off as if they’ve arrived at Valhalla. Next, check the holding pens. Are they clean, safe, secure, and equipped with water? Have a chat with the team on the kill floor: They are the last to see your animals alive, and their cooperation with your wishes is vital. Don’t be afraid to talk about specific details. For instance, you can ask them to allow you to unload your animals on your own terms. You can ask them to never use prods on your animals, and you can ask to be present when your animals are killed. If you are respectful of the difficult job they do, the kill floor team will be more willing to show you the process. Keeping the folks on the kill floor happy is always to your advantage (sometimes doughnuts help). I believe it is also important to be familiar with the workings of the rest of the plant. See the coolers where animal carcasses hang on rails, the tables where the primals are cut, the sausage making, the smoking, and the packaging. Meet the meat cutters who work in the coolers and the wrappers who label the packages. Put faces to the work being done for you, and in turn, they will know who they are preparing food for.


hat these words meant, and still mean after over fifty years, is fourfold: 1. All the effort in the world can go into breeding, raising, and caring for livestock, but without good slaughter and butcher facilities it is all for naught; 2. Without some knowledge of the process, the farmer cannot communicate with the butcher and make the most out of the animal; 3. We are indeed fortunate that there are still custom butchers in our communities to serve farmers, but: 4. We must inspire, educate, and encourage young people to go into this critical profession and take with them the values of humane treatment, quality work, and, above all, respect. This may all sound grandiose with regards to the job of a butcher, but it is no menial responsibility. The task of killing and preparing our animals for food should be among the noble professions and those who do it well regarded highly. It is no light matter, particularly to farmers, to take the life of a creature that has been born and cared for under our hands. The end is no less important than the beginning.



The next critical step in working with your butcher is developing a base knowledge of cutting a wrapping. This is important for smooth communications. Read some books and study those retail cut charts. Having an understanding of the primals (the first divisions of a carcass), and what cuts you can expect out of them, will help you in making your cutting instructions. For example, you’ll know that if you ask the butcher to pull the tenderloins and make roasts of the loins, you will not be able to ask for pork chops. The more complicated and varied your directions are, the more likely mistakes will be made. If your instructions are unclear, a good butcher will try to contact you before making cuts. Also be conscious of your butchers’ minimums. If there is a 50-pound sausage minimum and you’ve had only two animals slaughtered, you cannot ask for six different kinds of sausage—there just won’t be enough meat to meet the minimum. Explore your options (see Hayes) for cutting each primal and discuss them with your butcher. I value the If book learning and cutting services of my charts are not enough for you, butcher on consider further education. I have par with my taken classes on basic hog butchery at the Culinary Institute and on sausage organic feed making at Cornell’s meat lab. Jump mill and my at these opportunities even if you veterinarian. never intend to take on butchering your animals yourself. The more we know as farmers, the better we can work with our butchers. The knowledge you’ll gain by handling the meat and seeing what goes into sausages is very valuable. No matter how much I learn, I feel I’ve only begun to explore the subject. (I still become utterly confused by beef cuts.)

Pay for Value



Learn the Cuts

Finally, an important way to retain, and perhaps recruit, butchers is to pay a reasonable fee. I value the services of my butcher on par with my organic feed mill and my veterinarian. Butcher fees are a substantial part of the cost of raising livestock, but since it’s the final step, it’s one of the most crucial. We pay a slight premium for organic slaughter, smoking, sausage, and when possible, casings, but the extra is well worth the quality we receive. We’ve told our butcher numerous times that we would rather pay higher fees than have him compromise service or quality by taking on too many clients. Our relationship with our butcher is critical to the


Sides of beef hang in the cooler to age before being cut and wrapped. Photo by Karma Glos

success of our farm, and we hope he feels the same about having us as customers. The bottom line is you must find an operation that you fully trust.

Deal Breakers We have several deal breakers. If a butcher can’t meet these conditions, we won’t send our animals there. Humane care of our animals at the slaughter facility. This means no prods at unloading, a clean holding area, and humane slaughtering techniques. A guarantee that we will get our own meat back. The meat must be clearly identified throughout the butcher process so that both we and our butcher know it is our meat. We don’t want our meat bulked with other meat when ground meat is made. (This is a common procedure, especially when making small quantities of sausage.) The facility must be certified organic. It can be a split operation (processing both conventional and certified meat). Certified organic butchers do a few things differently with the slaughter. Organic animals are hung on a separate rail; things like MSG and nitrates can’t be used; and spices and additives must be organic. Packages must be properly sealed. We believe that when done well, vacuum packing is the best

RECOMMENDED READING The River Cottage Meat Book. Hugh Fearnley-Wittingstall, Ten Speed Press, 2007. The Lobel Brothers’ Complete Guide to Meat. Leon & Stanley Lobel, Running Press, 1990. The Grassfed Gourmet Cookbook. Shannon Hayes, Eating Fresh Publications, 2004. Humane Livestock Handling. Temple Grandin, Storey Publishing, 2008. Basic Butchering of Livestock & Game. John J. Mettler Jr., DVM, Storey Publishing, 1986.

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518-478-3611 * Serving the Northeast Since 1978


Karma Glos and her husband, Michael Glos, own and manage Kingbird Farm in Tioga County. Karma also is a member of the NOFA-NY Board of Directors.

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method (few butchers actually cryovac). But many butchers don’t operate their machines correctly or maintain them, and you end up with a lot of unsealed bags, which can result in frost and freezer burn of the meat. Labeling must meet your needs. We work hard to provide labeling that correctly identifies all our products and cuts. It is much easier when the butcher can work with your custom labels. We have a custom label with our farm information and certification printed on it. There is a space for the butcher to add information about cuts or ingredients. This additional information can be in the form of a sticker or stamp. The butcher needs to have an operation of sufficient size. We require a plant large enough to offer storage capacity in the freezer to store our meat for short periods, as well as the cooler capacity to hang sides of beef for up to 21 days of aging. The freezer capacity is important to minimize the need for repeated pickups, and space for dry-aging really adds to the quality of grassfed beef. Also, although we typically line up all our appointments up to two years in advance, occasionally we have to bring in an animal unexpectedly, and we need a butcher with the flexibility to accommodate that. Willingness to work on sourcing new recipes. Our current butcher is very flexible about finding new recipes that fit our specifications (we now offer six different kinds of certified organic sausages) but, at the same time, he knows his limitations. As a final point, I’ll note that distance is also important, but we are willing to travel farther if a butcher meets all of our requirements. We have USDA butchers within 25 minutes of our farm, but instead we travel 75 minutes for the service and quality we receive.


Celebrating NOFA’s 40th Anniversary

—Elizabeth Henderson

Reflections on change and progress through 40 years of the Northeast Organic Farming Association


hen “locavore” became a new word in the American dictionary, many people expressed surprise at the sudden rocket to fame of the local food movement. NOFA old-timers know that we have been plugging away at building local, organic food networks for 40 years. I have been involved for over 30 of those years and have served on the NOFA-NY Board since 1988 (when I moved back to my home state). For a few years before that, from my farm in Gill, Massachusetts, I had helped start that state’s NOFA chapter and organic certification program. During its early years, NOFA-NY had one employee—Pat Kane—who staffed both the educational efforts and the certification program. The Governing Council, as the Board was called, guided the organization, but NOFA-NY’s members also did a lot of the work: editing the newsletter, organizing field days and the winter conference, setting up meetings where farmers could learn about organic certification, taking positions on policy issues. Coming from all corners of the state, Governing Council representatives drove as much as 6 hours to the quarterly meetings. The first meetings I attended in the late 80s were marathons, sometimes lasting for 10 hours. Winters were busy. From March to November, NOFA got very quiet. Everyone was out in the field or garden.




Developing a NOFA-NY Staff


In the mid-90s, we appealed to Jean Wallace Douglas for money to hire a second staff person. (Jean was the daughter of Henry Wallace, Secretary of Agriculture under FDR. She owned farmland in New York state and ran a charitable foundation.) Then a few years later, we appealed again for money to hire a full-time Executive Director. Sarah Johnston took the job, while Pat Kane continued to run certification. Each worked from a separate home office, as did office manager Mayra Richter, until Pat set up the certification office in Binghamton. There was no central NOFA-NY home. For two short years, Greg Swartz replaced Sarah as Interim Director, but could not resist the pull to return to full-time farming. Building a coherent team under these conditions was a challenge. With the implementation of the National Organic Program (NOP) in 2002, NOFA-NY (and the many other organic farming organizations

across the country) faced a serious dilemma: The regulations to the NOP ban the direct participation of certified entities in managing certification programs. However, certified entities (i.e., farmers) are exactly the people who have the necessary knowledge and experience and who care about organic integrity. We faced a choice—kick the farmers off the Governing Council or spin off the certification program. With a lot of legal advice, we devised a third way—we established an LLC with a Management Committee that did not include any NOFA-NY certified farmers.

New Leadership and Growth In the few short years since we hired Kate Mendenhall as our Executive Director, NOFA-NY has been growing quickly. Kate established a central office and took on the challenge of welding together the separate pieces of NOFA-NY into a coherent and integrated whole with consistent personnel policies and high-quality benefits for the staffs of both NOFA-NY and the LLC. The Governing Council has transitioned from a working group to a Board of Directors that sets policy, heads committees, and assists in fund-raising. We have engaged in the hard work of strategic planning. Through energetic fund-raising and grant writing, Kate has expanded the staff, added an assistant director, and greatly increased programming and services to organic farmers—an ever bigger and better winter conference, a first dairy conference, a research symposium, CSA fairs in cities across the state, a month-long locavore challenge, a series of excellent field days, a technical hotline, a bulk order program, and our first real membership drive in many years. Thanks to Kate’s coordination, all of the NOFA chapters won three years of funding for an ambitious new farmer training program. Kate has a vision for NOFA-NY as an effective not-for-profit providing high-quality services to members. She is instituting a level of professional management we have never had before. At the 2011 summer conference as part of the celebration of NOFA’s fortieth anniversary, I had the pleasure of presenting the coveted NOFA “Person of the Year Award” to Kate. Selected by the NOFA Interstate Council members, this award goes to someone who has done outstanding work for NOFA and organic agriculture. (In 1994, I enjoyed this

| WINTER 2011

Elizabeth Henderson is one of the founders of the Massachusetts chapter of NOFA, and a long-term board member of NOFA-NY.


honor myself as a thank you for the publication of the first book on organic farming by organic farmers, The Real Dirt: Farmers Tell About Organic and Low-Input Practices in the Northeast.) Th is will be my final year on the NOFA-NY Board, since one of the changes we instituted is term limits. Retiring from this board will be hard for me. But I take great pleasure in seeing all that we have accomplished so far for organic farming and gardening and the great work that lies ahead. NOFA attracts as members the pioneers in sustainable farming, homesteading, and living. We have the beginnings of the answers to so many of the critical problems facing our world—reducing energy in food production, stocking carbon in the soil to combat global warming, increasing local self-reliance, and building communities based on fairness and mutual respect. More people than ever are open to hearing the kinds of practical solutions we offer. Mark Twain once said: “Synergy—the bonus that is achieved when things work together harmoniously.” Let’s take this as our motto for the year and look ahead to another 40 years of cooperative work together. Kate Mendenhall with the NOFA Person of the Year certificate and special gift she received at the 2011 NOFA summer conference. Photo by Zach Borus






Field Days Finish on a High Note F

rom four-season vegetable crop production and working with draft animals to pasturing poultry and permaculture principles, the 2011 NOFA-NY Field Days were a resounding success. Over 1,000 attendees took advantage of the numerous opportunities to see

Education & Outreach Coordinator Matt Robinson and all of the NOFA-NY staff wish to extend their deep gratitude and appreciation to the farmers and educators who hosted events, gave tours, and led training sessions during our 2011 season for their cooperation, dedication, enthusiasm, and gracious hospitality. We would also like to thank our 2011 Field Day Sponsors, including USDA Risk Management Agency, USDANIFA Beginning Farmer & Rancher Program, Heifer International, Farm Family Insurance, Horizon Organic, Organic Valley, and the Grazing Lands Conservation Initiative (GLCI).

Left: Inoculating logs with shiitake mushroom spawn at Green Heron Growers in Panama during “Shiitake Mushroom: Spawn, Soup, and Everything in Between” Field Day. Photo by Rachel Schell-Lambert

Top: During the “Transitioning to GAPS Compliance on a Diverse Organic Farm” Field Day, Andy Fellenz explains the benefits of being GAPS certified and shows attendees how a certified farm is run. Photo by Brett Wedel Above: Joe & Joely Zerbey, owners of Ever Green Farm in Rock Stream, clean off the remaining feathers from scalded chickens during the “Handson, On-Farm Pastured Poultry Processing” Field Day. Photo by Matt Robinson Below: Field Day attendees chat in a farm wagon during the “Efficiency and Equanimity: Caring for Land, Making a Living” Field Day at Quail Hill Farm in Amagansett. Photo by Rachel Schell-Lambert


some of New York State’s finest organic and sustainable farms. Attendance was up across the board. These opportunities for farmers to learn directly from one another are an important part of NOFA-NY’s mission. A number of this season’s Field Days were designed especially to help prospective and beginning farmers learn more about particular farm enterprises as part of NOFA-NY’s work to help grow the next generation of organic farmers in New York state. The GAPS training sessions were also very well received. We are already seeing the training bear fruit as farmers who participated have drafted their farm food safety plans and are making substantial progress in implementing those plans. Farmers Rick Pedersen, Andy Fellenz, David Schummer, and others shared their farm food safety plans and discussed the measures that they take to ensure that the produce that comes from their farms is the highest quality available. Larry Cross rounded out the food safety series with some excellent tips on harvest

and post-harvest handling procedures for leafy greens. Regardless of your market (direct, wholesale, etc.), food safety is a concern for all of our farms, and NOFA-NY is excited to see so many farmers show an interest. This year’s schedule also featured several opportunities for real hands-on experience. From working with draft horses at Essex Farm to processing poultry at Ever Green Farm to trying out an innovative piece of equipment at Honeyhill Farm, attendees had the chance to get their hands a little dirty and learn something in the process. The NOFA-NY educational staff is delighted with the positive response to the Field Days and training sessions. We are carefully reviewing all the feedback offered through evaluations to build on our successes for 2012.


Member Spotlight A Quest for Local Produce Bridget and Denis Reynolds run Quest Farm Produce, a business that combines their organic




farm with a retail store on the main street of the village of Almond (between the college town of Alfred and the larger city of Hornell in western New York). Started in 2008, Quest Farm Produce provides customers with fresh produce, grains, beans, meats, dairy, eggs, and other essential items. The business is unusual in that the Reynolds supply the store exclusively through a combination of what they grow on their own farm and cooperative agreements with local growers and producers in the immediate surrounding area. I recently asked Bridget and Denis some questions about their experience as beginning farmers and store owners, and in particular, about the rewards and occasional struggles they’ve faced in following through on their commitment to supporting their local economy.


Tell me a bit about your path toward farming and running a local-foods store. Denis: We were at a crossroads. We were in our early 50s and decided to turn a lifelong hobby into a business. We had lived in the community for 30 years and saw how the economy and community were struggling. I had worked a career and retired from that. I could have gone back out and found external work, but our other option—which we had talked about for years—was to do something together. The question became: What? We chose to do this because we were lifelong gardeners and it’s a strong interest of ours. Bridget Reynolds shows off delicious organic strawberries sold at the Reynolds’ local-only food store. Photo by Denis Reynolds

—Rachel Schell-Lambert Beginning Farmer Coordinator, NOFA-NY Bridget: We started with a bit of ground around the store, then we were able to buy and lease more land as we needed. Right now we have a little under 2 acres in production, but with a high diversity including berries and a broad range of vegetables. There used to be a farm stand where our store is, and we brought in electric, gas, septic, and village water utilities to make it into a nice store, all using our own financial resources. Since then, we’ve grown a bit each year in what we offer and grow. Initially, I wanted to carry only certified organic produce, but Denis wanted to expand to include other locally grown goods and produce since that helps our local economy. It was a good decision to do both.

Garlic is just one of the crops that Denis Reynolds grows to sell at the Quest Farm Produce store. Photo by Bridget Reynolds

How did those relationships with other producers come about? Was it a natural progression out of existing relationships or did you seek out specific products and farmers to work with? Bridget: Both! I love to grow everything, but Denis often reminds me that we cannot do it all. That leaves an opening to cooperate with others to help with supply. Often customers come in and ask if we have something, and if we don’t have it we take their information to contact them if we can locate it. Sometimes the very next day someone comes in with an excess in their garden of that very thing! When we were at the NOFA-NY Winter Conference, if we saw an item [at the trade show] that would be a good fit, we established contact there. By the end of the first year, we had about 50 other vendors (including backyard growers). Denis: Because we are open to it, word gets out, and people come in and offer things for sale. Sometimes we can’t accept that product. It may not match what we offer here, or we may have a supply/

demand confl ict. But lots of times we can and do say yes. Recently, a man from our community came in with an exotic-looking fruit—ground cherries. We decided we could try to sell them, and now we’re having fun with that! Bridget: We have over 100 vendors now, even though some only sell us 20, 30, or 40 dollars’ worth of products per year. It really does work to help grow the community, and it is contagious! New customers come in and ask where something comes from, and when they find out how local it is, they are often inspired to bring us something that they produce, such as soaps or lavender. We knew two stay-athome moms with seven children between them. They were thinking of starting a baking business, and we were able to give them a place to sell. Once a week they deliver local wholesome baked goods to our store, and they use some of our products to produce those treats. Someday, I am sure that they will want their own store, but for now we can help. Our honey comes from a retired man who started bringing honey from his beekeeping hobby for us to sell; now it seems we can’t stock enough of his honey!

This is your chance to pose a question to the organic farming community. What do you want to know from them?


Denis: I know there’s a market for organic foodgrade grains in New York. People ask us for things we haven’t been able to find, like a wider range of beans and quinoa and amaranth. So it’s more of a request to farmers to look into organic food-grade grains as a crop to grow on their farms. And then call us when you have a product!


How does the community react to your local/ seasonal-only philosophy? Denis: For us, locally grown reaches up to the Lake Erie shoreline and out to the Finger Lakes— maybe 75 miles? We buy in a lot of fruit. There’s so much spectacular fruit being grown nearby! We have had people come in and ask for those earlier Pennsylvania peaches, but we want to have our customers wait for the New York season.

It all seems pretty wonderful. Is this a model that others could think about replicating in their own communities? Bridget: It’s a challenging business model. We have no hired help and the store is open 6 days a week. I also can’t imagine doing this while having a young family to care for and support—it’s a lot of hours between a farm and a store! For the right situation, it’s good work that is energizing and rewarding. Denis: Bridget runs the store and I run the farm, though I wish she’d be able to help me out there more. There are expenses involved in running the store—property taxes, utility costs, insurance costs. The fl ip side of that is you have more opportunities for sales than you might have with a CSA or farmers market. We have 6 days of sales opportunities versus a few per week. There is overhead and time investment. We’re getting more people who come when we aren’t open, and they tell us they wished we were open. Those are indicators that the customers are looking for us and there has been growth. In the future, we hope to make a bigger profit, but we were in a position that we could do this. It truly is an investment but we hope someday it will provide a bit more equity.


Do you purchase your vendors’ products outright and sometimes incur a loss, or are sales based on a consignment with the vendor reclaiming unsold items? Bridget: Both, but we buy most of our produce outright in an effort to give the local growers every advantage and encouragement we can. After several years of doing this, we have a sense of what will sell, which helps to minimize our risk. We do incur some loss because of this choice, but we try to learn from it. There are some things that we sell on consignment. We may do this when testing the market with something new, or if a farmer has a preference for consignment. If something is particularly pricey, we may choose to consign to keep our cash flow healthy. The fresh baked goods that come in each week are consignment items. At the end of a selling period the bakers take home what is unsold, then calculate our percentage.

Bridget: We have seen more and more customers committed to buying local. Many customers come into our store on their way to the grocery store in Hornell and make their purchases of whatever they can, supporting us and our vendors before using that money at the nonlocal store. We live 5 miles from a college town, and we’re seeing more young people excited about the chance to purchase local and organic produce. It’s an indicator of things to come!


Revitalizing the Local Foodshed Weaving a Web of Local Food

—Fern Marshall Bradley Newsletter Editor, NOFA-NY

Mobile app helps people on the move in Central New York connect with local farms, farmers markets, and more


ou can’t walk, drive, or fly to Farmshed CNY, but no matter where you are, you can get to it with the click of a button. That’s because this innovative business takes the form of a Web site and mobile Web-based app rather than a storefront or office. Created in 2010 by Neil Brody Miller, Farmshed CNY is designed to help people living in or passing through Central New York find sources of locally produced food.




Satisfying His Need to Know


Originally from Long Island, Neil decided to declare Central New York as his home base in 2008. A historian and college professor mainly working on yearto-year teaching contracts at the time, Neil also wanted to define and develop a concept that could become a viable business. Coincidentally, Neil was also in the midst of a personal consciousness-raising about food and farming issues, reading Wendell Berry’s writings, The Omnivore’s Dilemma by Michael Pollan, and more. As a new resident of the Finger Lakes region, Neil enjoyed exploring his surroundings. An aficionado of Riesling wines, he would drive out to a winery for a tasting. Passing through a small town, “I might see a sign for a farmers market on Wednesday, but it was Thursday,” Neil said. “And I wouldn’t know which café or restaurant in a town was the local independent coffee roaster.” He began to wish for a central source of information about farmers markets, restaurants, and other foodrelated businesses, events, and activities so that he could plan his trips to take maximum advantage of what an area offered. He knew that would be a lot of information to compile, yet he wanted it in a form “that would fit in my pocket.”

Beyond a Blog Neil was blogging about his experiences, too, and he wanted to draw together what other bloggers were saying about local food and farming in Central

New York. The Farmshed Nation blog is still an important aspect of Neil’s vision of aggregating information and news about local food and farming. Others contribute to the Farmshed Nation blog too, especially Denise and Bernie Szarek of Three Goat Farm in Clinton. In January 2010, Neil’s vision for moving beyond blogging came clear: an iPhone app could be the perfect vehicle for a pocket-sized guide to local food and farms. He began compiling data and hired programmers to design the app. By July 2010, Farmshed 1.0 went live. People began downloading it from iTunes and using it. “It worked, but it downloaded slowly,” Neil said. Neil began to get feedback on the app, and requests from Android users and others for an app that they could use on their devices. One of Neil’s motivations in creating Farmshed CNY was the potential to “change people’s buying habits. We live in the middle of our foodshed,” Neil said. “We drive past our neighbors who are farmers on our way to Costco and Walmart. We are surrounded by the people who sell at the Farmshed CNY lists farmers market. But we don’t know who they are more than 1,400 farms, because we are habituated farmers markets, to shopping at the CSAs, and locally supermarket.” It’s been challenging owned food-related to spread the word businesses in Central about Farmshed CNY, New York and the but rewarding too. “The Finger Lakes region. farmers who know about it are generally very supportive, Neil said. “I’ve gotten to know a lot of farmers, and I’m trying to get the consumers to know who they are.” Occasionally, Neil even gets to talk face-toface with a Farmshed User. At the Butternut Valley


Alliance Summer Harvest Festival in August, Neil met someone who has been using the app as a resource for the past year. Neil noted proudly, “He said he has integrated it into his life.”

Building the Database

Want to try out Farmshed 2.0 for yourself? Or ask Neil Miller a question about the app or his blog? Here’s how to make a connection: Web site: Blog: Facebook: Farmshed CNY Twitter: @farmshedcny E-mail: Phone: 315-560-1580

Neil doesn’t know precisely how many hours he’s poured into Farmshed CNY. But he can say that he devoted most of his time to compiling data from the minute the database was initiated in March 2010 through the release of the An iPhone first version of the app four months later. Farmshed CNY lists more than 1,400 app could farms, farmers markets, CSAs, and be the locally owned food-related businesses in perfect Central New York and the Finger Lakes region. And Neil lists 20 to 30 additional vehicle for businesses and farms every week. a pocketOverall, data collection is an “unending sized guide process,” Neil said. Farmshed 2.0 is the newest to local incarnation of the app, and Neil is very food and excited that it’s a flexible, Web-based farms. mobile app. That means it’s not limited

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One current project is adding all of NOFA-NY’s member farms to the directory. Neil will start with farms in Central New York, but by spring 2012, all NOFA-NY member farms in New York who are marketing directly to consumers will be listed on FarmshedCNY. Neil also envisions the potential to frame a research project for a college intern to add to and update the database. “It’s a great way to teach research methods,” Neil explained. So far, one puzzle Neil has yet to solve is how to make the site generate sufficient income. Farmshed CNY is free to producers and users, and Neil doesn’t want to change that. The only revenue stream is banner advertising, and “a lot of businesses don’t get the idea of banner advertising,” he said. Also, Neil says, he has more to learn about how to market banner advertising effectively. “I want to create relationships, and I want there to be Farmshed in other areas,” Neil said. He’s already begun adding listings in the Catskills region because he has made friends with so many people in that area. What else does the future hold? Neil would love to add an events calendar feature, and possibly partner with agritourism promoters. He’d also love to connect with entrepreneurs who want to develop a Farmshed database for their region of New York state.


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What Lies Ahead


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to use by people with iPhones. It can be used with any type of smartphone or tablet or accessed by a PC. Whatever type of device you have or size of screen, the app will conform to the platform and the screen. Farmshed 2.0 is available now in a working beta version. “Adding photographs is a really big project” that still needs to be completed, Neil said.


The Cooperative Economy Relocalizing Investment in Our Food System —Krys Cail a way to access a different kind of capitalization— Erick Smith, the farmer behind Cayuga Pure for investment from the community to fund Organics, knows that people have a keen interest in the organic beans and grains he grows. Cayuga Pure Organics is the source of much of the “locally grown” beans and grains offered for sale in the Greenmarkets, co-ops, and restaurants of New York City. The business also supplies the local Tompkins County region with these products. And after Erick joined forces with Thor Oechsner and Greg Mol in 2009 to form Farmer Ground Flour in Trumansburg, he gained the option to sell customers local, organic flours and meals made from his grains. Consumer




Erick Smith of Cayuga Pure Organics © 2011 - Francesco Tonelli


demand rose to a fever pitch. With a willing labor force very excited about helping to produce, process, and sell these bean and grain products, and a public clamoring for the products, the path ahead should be pretty obvious, no? Well, no. For his business to grow into a somewhat-larger medium-sized farm operation, Erick needs capital. For example, Cayuga Pure Organics has had plans to purchase equipment to be able to roll oats. This equipment and equipment for other specialized tasks can be expensive. He may also need additional and/or larger farm implements, additional storage facilities and equipment, and additional employees before sales can expand. Funding expansion out of current operations would take much too long to be effective. But farm profit margins are relatively modest, so Erick’s business doesn’t generate enough return to qualify for traditional bank or venture capital capitalization. Faced with this dilemma, Erick decided to explore

the expansion of his business, which the same community was clearly demanding. Erick was ready for a new trend, Slow Money.

About Slow Money Slow Money is the brainchild of Woody Tasch, a socially-responsible investing leader and author. Inspired by the Slow Food movement, Woody coined the term “Slow Money” to describe investing in the local foodshed—with an understanding that this investment might pay off better in social and environmental benefits, and have a somewhat lower financial return. His book, Inquiries into the Nature of Slow Money, inspired others, and like-minded individuals launched an effort aimed at starting a Slow Money Movement. They adopted a goal—one million people investing 1 percent of their assets in local food systems within ten years. They also adopted principles, and began working with local and regional Slow Money organizations to establish investment programs. Slow Money has moved methodically to build a robust infrastructure for implementation, although that infrastructure is still “under construction.” A growing national network is bringing more investment into local food systems, and so far, $9 million in sustainable farm and food investment has been accomplished. The national Slow Money Alliance used other national organizations as models, including Slow Food, BALLE (Business Alliance for Local Living Economies), Social Ventures Partners, and Transition US. There is a focus on preparing for energy descent by re-localizing food systems, and one way of accomplishing that is investment in sustainable local food systems. Slow Money group members seek to invest their money in businesses that have a triple-bottomline benefit: businesses that make some profit, are socially responsible, and also environmentally

SLOW MONEY WEB RESOURCES Inquiries into Slow Money: Investing As If Food, Farms and Fertility Mattered by Woody Tasch: Slow Money: Groundswell Center for Local Food and Farming:

Facilitating Land Acquisition for Farming If there is one practical suggestion for an easier transition in the face of energy decline, it is that more people learn to grow food. However, when newly trained would-be farmers emerge from training, they require land to farm. If an intermediary financial capital stream were available, the graduates of farmer-training programs would be ideally suited to match with a group of local investors. At Groundswell Center for Local Food and Farming, discussions on how to meet the financial needs of beginning farmers seeking land are already underway. The Groundswell program, based at EcoVillage at Ithaca, uses both classroom teaching and on-farm training to teach students to farm. Groundswell Director Joanna Greene has been participating in Slow Money planning talks, and Groundswell is also developing a farm incubator program on the EcoVillage grounds and a business planning component in collaboration with the Alternatives Federal Credit Union’s Business CENTS (Community Enterprise Network and Training Services) program.

appropriate. For people who understand the inevitability of energy decline, that may well mean that they want their money invested in shortening the supply chains for essentials, like foodstuffs, and avoiding chemical inputs made from fossil fuels.

recently went to hear Woody Tasch speak at Stone Barns in the Hudson Valley. While there, Erick also made another two-minute presentation to potential investors about his capital needs. As the investors learn more about what our farms need, and our farms learn more about what investors need, we will be able to build workable financial structures that allow us to support one another. And, as Woody Tasch himself said at the Slow Money National Gathering in October, all eaters are investors in our food system. The conversation about how to put our money where our mouths are needs many voices and the work needs many hands. While the shape of this emerging movement is not yet completely clear, the motivations of farmers, food processors, short-haul food transporters, and restaurant chefs are clearly aligned with those of investors with an interest in facilitating a more localized farm and food sector. Krys Cail lives, gardens, preserves foods and writes in Ulysses, near Ithaca. She works as a consultant on business planning, community development, and food systems planning.

Connecting with Slow Money


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Erick found the Showcase very educational— but one thing he learned was that he has not yet put in place some necessary elements required before investors will commit to providing financing for his business. The conversation continues: Erick

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Farmer Ground Flour has a modern mill that can make up to 15,000 pounds of flour a month, grinding wheat, spelt, corn, rye, and other grains that Erick, Thor, and Greg grow. The three farmers have already made connections with local investors to gain some access to expansion capital, and they hope to do more of this in future. The availability of their product has already spurred other business start-ups and more local investment opportunities. For instance, Wide Awake Bakery, also in Trumansburg, operates a bread CSA using Farmer Ground Flour as an input. Cayuga Pure Organics applied to the NYC Slow Money Group’s first Entrepreneurs Showcase to pitch the idea of investing in an expansion of the business. It was one of only ten businesses that were featured in the first Showcase, which presented Erick with entrée to an opportunity to access Slow Money investment for his business expansion.


Organic Farming Policy Why NOP Must Change Proposed Rule on Periodic Residue Testing

—Elizabeth Henderson

At the Winter Conference in January, NOFA-NY will vote on a resolution in regard to a proposed new rule on residue testing for certified organic operations.


he National Organic Program (NOP) has published a Proposed Rule that will govern the residue testing that organic certifiers must perform. (Periodic Residue Testing Proposed Rule AMS–NOP– 10–0102; NOP–10–10). This new Rule requires certifiers to perform mandatory residue testing on 5 percent of the farms and businesses that they certify. While appropriate testing is necessary to prevent fraud and uphold organic integrity, the NOP Rule as written fails to address many complex issues and places an undue burden on smaller certification programs like the NOFA-NY Certified Organic LLC.

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Multiple Problems Let’s look at the problems with this Rule.  Product- vs. process-based standard. First of all, the NOP is a “process-based” set of standards that define methods of production. A mandatory product residue testing program as outlined in this rule comes perilously close to redefining organic as a product claim.  Purpose of testing unclear. The Periodic Testing Rule does not make the purpose of the testing clear. Testing protocols would vary depending on whether the main goal is to avoid fraud or to evaluate contamination, whether intentional or inadvertent. While the Organic Foods Production Act (OFPA) specifies “unavoidable residual environmental contamination,” as the base level above which a sample would be considered “contaminated,” there can really be no separation between this and other types of contamination until testing is done to verify the existence and nature of the contamination.  What to test for? While a list of 188 pesticides to test for is available in a guidance document, it is unclear what other environmental contaminants might be tested for. The list does not include synthetic nitrogen fertilizers or antibiotics, nor glyphosate and other herbicides. Will this testing include GMOs? If GMO contamination is detected, what will be the consequences? The organic community is deeply divided on whether there should be GMO thresholds (the maximum percentage of GMO contamination allowed).  Determining farmer responsibility. This rule does not address whether a farmer will be held responsible for contamination beyond his/her control. A sensitive issue like this should be reviewed in an open public process through the National Organic Standards Board (NOSB), which can solicit broad-based stakeholder comments in developing a testing plan.

to increase their certification fees. The NOP could reduce the costs by contracting with laboratories for volume discounts on testing. Since OFPA does not specify that certifiers alone must pay for all residue testing, the NOP could share the fees as an enforcement expense. More product from small operations will be tested under the Rule’s sampling regime, leading to a disproportionately adverse affect on small to midsized operations. Contamination on large operations will be less likely to be uncovered. The NOP needs to do more detailed economic analyses to address this serious cost issue as well as the proposal’s scale bias.

Unintended Consequences

Cost Burden For Small Certifiers


Elizabeth Henderson is a long-term member of the Board of Directors of NOFA-NY and also serves on the NOFA-NY Policy Committee.


By requiring that 5 percent of all operations be tested, the costs related to this rule are not scale neutral. The cost of a lab test for a specified chemical is much lower than a “fishing expedition” for any contaminant that might be present. Data from the Accredited Certification Agencies (ACA) shows that the NOP estimate of this testing regime reflecting 1 percent of an ACA’s operating budget is accurate only for the larger certifiers, but can range up to 11 percent for the smallest of certifiers. Given economies of scale, the smaller certifiers will have to pay more for tests, and as a consequence be forced

“We believe that a more effective picture of the possible residues in organic production can be obtained through random and risk-based testing, compliance testing, testing for genetic contamination and testing of plant tissue, soil, compost, inputs, water and feed. A requirement to test only fi nished goods will limit the ACA’s ability (both financially and operationally) to continue risk-based testing.”


 Originating from the wrong source. The NOP has not consulted with producers from different-sized operations whose production practices, record-keeping, and bottom line will be directly affected, or from consumers and the environmental community. The Senate report language, issued when the OFPA was passed, gave the role of advising the Secretary of Agriculture on residue testing to the NOSB. The NOP should withdraw this Rule and turn the job over to the NOSB.

Related to the costs of testing is the consequence of such a mandated program on the other testing done by ACAs. The preamble to the Rule in the Federal Register is confusing, referring several times to the 5 percent requirement as “the entire random sample,” yet the word “random” is not used at all in the proposed Rule language. If the Rule does indeed require that the entire 5 percent be random sampling, then it is possible that, given the extraordinary costs associated with testing, certifiers may not be able to do as much (or any) of their “investigative” testing that is based on risk assessment, but is not compliance testing (that required specifically by a complaint or other directed reason). This could result in less actual detection of contamination, since risk-based assessments have more of a chance of finding contamination than random testing. In their comments, the ACA presented this sensible conclusion on the kinds of testing needed:


On the Road with Generation Organic

—Hannah Kuhlman













hat happens when you put a group of young farmers, a cardboard pig, and a wooden cutout of a cow on a remodeled school bus? The road trip of a lifetime! In October, the Generation Organic 2011 “Who’s Your Farmer?” Tour organized by Organic Valley traveled to colleges, farms, farmers markets, and grocers in Montana, Oregon, Washington, and California. Coming from a third generation, 100-head herd in the Southern Tier of New York, I was excited to experience how the West embraces organic farming. One of the main messages of the Generation Organic Tour was “know your food.” While on tour we got out to meet people—a lot of people!—so they could make a connection with farmers Hannah Kuhlman and two local children play “Wheel of Farming” at the Community Food who grow their food. At various Co-op in Bozeman, Montana during the Generation Organic “Who’s Your Farmer?” Tour. stops we witnessed surprised Photo courtesy of Organic Valley expressions on people’s faces when they learned we were of the meaning of organic, and they knew a lot about real, live farmers—not just people talking about animals and farming, too. farming. In Bozeman, Montana, at the Community Food In Missoula, Montana, at the Good Food Store, Co-op, it was the kids who knew their stuff and the I was impressed with knowledgeable parents and parents who had some homework to do. Then, it kids who answered some tough questions on the was our turn. We Gen-O farmers were stumped by “Wheel of Farming.” Modeled after the classic game one particular question: “How many minutes does show, our Wheel of Farming game was a fun way to it take a pig to run a mile?” Even James Frantzen, introduce people to organic farming and encourage a fellow Gen-O farmer from a hog farm in Iowa, them to start thinking about how their food is and I had to do some research. In fact, it takes produced. These families had a basic understanding seven minutes for a pig to run a mile. Much like the tour itself, the game became an enjoyable learning experience for all. Is there any downside to becoming more self-reliant? Overall, it was a powerful experience to be on Call today for tour with Generation Organic and see people take an CE SH R U (5 8 5 ) 5 0 6 . 6 5 0 5 workshops, AR O S classes, training, interest in my family’s farm. I am reminded of just meetups, & private how significant our job as farmers truly is. consultations




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Hannah Kuhlman grew up with her dad, mom, grandfather, and grandmother teaching her the ways of farming at MK Dairy Farm in Owego. Currently she helps her parents with publicity and events on the farm, and serves as the farm’s local media spokesperson alongside her father.







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School Garden Grant Program Part of the NOFA-NY Strategic Plan is to help achieve an organic garden at every school in New York. The School Garden Grant Program, a collaboration between Whole Kids Foundation, Whole Foods Market, and FoodCorps, can help our New York Schools take a step in that direction! Whole Kids Foundation is able to provide grants of $2,000 to support school garden projects. To be eligible for a garden grant, applicants must be a 501(c)(3) nonprofit organization or nonprofit Kâ&#x20AC;&#x201C;12 school that is developing or currently maintaining a school garden project that will help children engage with fresh fruits and vegetables. Garden projects may be at any stage of development, planning, construction or operation. School garden grant applications will be accepted through December 31, 2011. To learn more about the application process and apply for a school garden grant, go to gardengrants.php.

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New Business Members Abel & Schafer, Inc. 20 Alexander Ct Ronkonkoma, NY 11779-6541 (631) 737-2220 A wide variety of high-quality breads, cakes, and muffins mixes and bases, as well as a full line of sours, dough conditioners and concentrated additives and flavors. The company also provides private label blending and custom formulation. Certified organic by NOFA-NY Certified Organic LLC.

American Organic Seed 304 Anson St PO Box 385 Warren, IL 61087-0385 (866) 471-9465 Full line of certified organic and non-GMO farm seeds; alfalfa, brassicas, barley, clover, corn, cover crops, grass, oats, peas and mixes, radish, rye, spelt, turnips, vetch, and wheat. Also forage and seed inoculants, root growth promoters for corn and cereals, and growth promoters for brassicas, radish, and turnips.

Solar Electric (PV) Ć Solar Hot Water Let Divine Renewable Energy show you how easy and affordable solar can be. Contact us today to explore the possibilities! Discounts for NOFA-NY Members FREE Site Assessment USDA Grant Writer Partnership Jobs designed & supervised by a NABCEP Certified PV Installer y Federal, State & NYSERDA incentives y y y y 315.481.1021

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New Members Christine Benard Christopher L. Wood Cynthia Cocokey Daniel J. Fuller Dave Boyle David Thorp Deanna N. Fox Debbie White Debbie Wickham Denise Scheinberg Dianna Goodwin Donald Hooper Doug Leonard Ellen Kamhi Emily Anne Specker Eric Hess Ethel Barone Fred Wartz George Frederick George W. Edwards Gil Gillespie Ginger E. Waldron Graham Mallory Gregory Altman Hannah Kate Bernhardt Heather Cusack Heather Foti Howard Winston Sautter Jaime Bustillo James Kinsey Jane Schachat Jeanne Totman

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Martine Peters Mia Brezin Michael Horst-Kotter Michael Putney Micheline Contiguglia Mike Cannizzaro Millton Arthur Lain Monique Hartl Nancy DiGenova Dr. Nancy Eos, MD Natalie Galens Santy Nena Johnson Nicholas Siciliano Nicole Zehr Norb Warnes Oda Peace Olaronke Akinmowo Olga K Anderson Oskar Schmidt Pat Brosnan Paul Rosenberg Peg Cook Phyllis Budell Dr. Richard Feldman Richard Green Russell Barber Sam Tischler Sandra Collins Sarah Corinne James Sarah P. Wimer Shawn Barrett Stephanie Low Susan Salem Sylvia Bloom Dr. Tatiana Stanton Tina Lechowicz Todd Totman Wayne Lemcke William L. McMannis Xanthe Matychak Yisroel Messik Zena Nason


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Jeff rey Harrison Jennifer Joan Schmehl Jeremy McMillen Jerome Weinberger Jill Buckley Jill Toby Jim Chapman Jim Wrobel Joan Chappelle Joanne Crosman John Breitbart John Glovack John McGillen Jonathan Blumberg Jordan Schell-Lambert Joshua Passe Joshua Watkins Julianna Ann Razryadov Justina Hierta Kathleen Draper Kathryn M. Davis Kathy Hart Kelly Holzworth Kevin Thomas Cannon, Jr. Kit Fallon Kyle Louis Freeman Lara Lomac Laura McClure Laurie deCiutiis Leanna DeNeale Leith MacKenzie Lelsa Stover Lida Merrill Linda Lazore Lindsay Nicole Donnellon Lois Porlier Malla Barker Margaret Ball Marguerite Ferro-Cotten Marian V Prezyna Marion Stein Mark Warford


A. Fay Benson Aaron Sender Aggie Lunzman Albert Fiato Alex White Allison Hyman Amelia Noel LoDolce Amy Lynn Herman Andrea Grom Anna K. Hodson Anne Snyder Aura Morris Barbara Brody Barry Gordon Basil Tangredi, DVM Benneth Phelps Betty Lipka Bill Reuther Bonnie Gale Brenda L. Young Brian Hirsh Brittany Hastings Bruce Roburg Carla Padvoiskis Carolyn McQuade Cathie Wright Charlene Pilipshen Charles Mohler Charles Tourtual Chaya Lipkind Chris Charles Christina Lukacz


Gathering of Farmers and Chefs On October 24, farmers, chefs, and local food advocates met at Lake Georgeâ&#x20AC;&#x2122;s farm-to-table superstar, The Farmhouse Restaurant, to discuss how to connect our greatest assetsâ&#x20AC;&#x201D;food and hospitalityâ&#x20AC;&#x201D;in this region of New York state. Washington, Saratoga, and Warren county farmers provide food through their CSAs and farmers market stands for thousands of New Yorkers, many of whom live in New York City. This informal meeting, organized by Adirondack Harvest and the Farmhouse, was the perfect initial meeting of key players in the area. Among those attending were Laura McDermott, representing the Capital District Vegetable and Small Fruit Program; Cara Fraver of Quincy Farm in Easton; Charles

â&#x20AC;&#x201D;Jenn Baumstein

Jones, Chef and Culinary Arts Department Chair at the Southern Adirondack Educational Center (BOCES); and Jim DeWaard from the American Culinary Federation. We posed hard questions to one another: What are barriers for getting local food? How can we set a time and place to distribute food that is mutually convenient for both farmers and chefs? A discussion I found particularly interesting was where a business should draw the line in its local food distribution efforts. If a farmâ&#x20AC;&#x2122;s business model is mostly a CSA, does it make sense for this farm to send food to local restaurants? Is the publicity worth it? Where does the education aspect pay off ? In an area with such a strong agricultural stronghold, we want to find the best ways to share our strengths with our neighbors. The meeting was a great way to initiate a very important conversation, and we look forward to seeing the relationships that grow from here. Jenn Baumstein is NOFA-NYâ&#x20AC;&#x2122;s Capital Region outreach representative. When not working for NOFA, she helps manage Lant Hill Farm in Argyle, a Farm to Table Bed and Breakfast (a NOFA-NY member organization, of course.)

A cauliflower fritatta with arugula and Nettle Meadow Farm chevre, along with grilled broccoli, are part of the elegant fare prepared by Farmhouse Restaurant chef Kevin Loudon for the Gathering of Farmers and Chefs in October.

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Opportunities As you browse the listings below, you may wonder why no farm apprenticeships or internships are listed. All farms offering on-farm work and learning opportunities have been asked to post their listing in our online Farm Apprenticeship Directory. The unique limited-access directory allows a host farm to fully elaborate about all they offer through their apprenticeship(s) or internship(s)! NOFA-NY needs more farms to list excellent opportunities as the demand from future apprentices far exceeds the number of positions available on farms. Once you sign up as a host farmer, you can access the ever-growing list of over 125 aspiring farmers eager to work and contribute on your farm. Since you are already offering or considering offering this opportunity, why not be a part of the directory and recruit from a target audience in a direct and efficient way? Head to to get started today! Questions? Call Rachel at (585) 271-1979 ext. 511 or e-mail

Equipment VERMICOMPOST/COMPOST TEA EQUIPMENT, PORTABLE GENERATOR FOR SALE: 1) Kazarie/WWJet Worm Harvester model #2410. Asking $650. 2) Bob-o-lator compost tea/compost extract equipment. $400. 3) Guardian Ultrasource 12500 watt generator. $1700/BO. Contact ALLIS CHALMERS G – ELECTRIC FOR SALE: $5,750. Quick charger worth $350, single row cultivator and misc. parts. Price is fi rm. Willing to partial trade for small tractor or implements. 315-289-2709 or




TRACTOR FOR SALE: Antique Farmall Super C (c 1950)with wide and narrow front ends; 2-bottom


plow, back blade and side mower. Quick-Hitch. Has been garaged for the past 11 years. 12-volt electrical system. $2900 or B/O. Contact or call 315-771-0828. 45-INCH BCS SICKLE-BAR ATTACHMENT FOR SALE: Used 45-inch single-action sickle-bar attachment, grease-type gearbox. Attaches to BCS two-wheeled tractors 6.5 horsepower and above. Go to for more information. $400, cash only. Call (607) 772-8006. BCS 732 “PROFESSIONAL” TWOWHEELED TRACTOR WITH SNOW THROWER: About 20hrs on unit. 10hp Honda gas engine with recoil start. Includes 28-inch snowthrower. Can run many imple-

ROOTS AND FRUITS Growing Green & Harvesting Health Carrie Bither 18 Old Queechy Rd. Canaan, NY 12029 518-781-4081 a division of BCD Wellness Center

We market products for people who want to avoid the risks of toxins in their household cleaning and personal care products. If you want to “walk the talk” by doing what you can for a sustainable environment these products are for you.

ments: tillers, mowers, brushcutters, woodsplitters, chippers, generators, transport carts, and more. Email questions: RAINFLO MULCH LAYER: For sale like-new Rainflo mulch layer model 345. Works great but it is no longer needed by our farm. $1600, call 585-739-7888 or email four_wheel_

Job Opportunities FARM MANAGER FOR GRAVITY HILL FARM: Farm in Titusville, NJ, is seeking a motivated individual with minimum 2 years experience in organic vegetable production/marketing. Visit www.gravityhillfarm. com. FARMER / FARM MANAGER: Growing Heart Farm seeks a farmer to run our vegetable operation including a 50-member CSA. We are located in Wingdale, NY. See our Web site to learn more. LEAD GROWER - PENFIELD, NY: Duties involve developing/implementing a production plan, linking planting schedules with projected sales, maintain farm production records, inventory of tools and seeds,and oversee harvesting, packing and delivering of products for customers and farm markets. Visit for more information. ORGANIC PHC/LAWN TECHNICIAN NEEDED: A mid-sized tree, shrub, and lawn care firm serving the

Opportunities tri-state area is actively seeking an organic plant health and lawn care technician. For a full job description, or to view other open positions, visit our employment page at

Property and Livestock FARM FOR SALE: 122-acre farm 12 miles from Syracuse. Certifiable organic. Has produced hay, corn, small grains, dairy, pastured beef, eggs. Good south-facing loam soil. Email inquires to CERTIFIED ORGANIC GOAT KIDS FOR SALE: 4 bucklings, 1 doeling, meat/dairy crosses. Healthy & hardy. Great for starter herd, pets, to mow the lawn, or to eat. OTMâ&#x20AC;&#x2122;s available. Bucklings $100.00 ea., born April, doeling $150.00, born January.

CERTIFIED ORGANIC PASTURED PORK & PIGLETS FOR SALE:Tamworth/Yorkshire mix, born & raised outside. Piglets available, $100.00 each. $3.00/lb live weigh. $50.00 deposit for 1/2 pig, $100.00 deposit for whole, progress payments as the pigs grow. 315-4823663,

Wanted SCOTTISH HIGHLANDER CATTLE TO ORGANICALLY GRASS FEED: Desire to purchase 4 Scottish Highlander, 2 bulls, 2 cows, with reddish coats to breed and raise on organically grown grasses on 147 acre farm located near Lake Ontario and the Saint Lawrence river. Willing to pay $400â&#x20AC;&#x201C;500 a head. Please e-mail pictures, pricing to: or call 518-207-1060. JERSEY COWS: Want to buy 3 or 4 healthy jersey cows/ heifers, need not

be organic. Just good healthy stock. Call 585-813-1375 FARMERS/SUCCESSOR HOMESTEADERS WANTED: Farmers/ successor homesteaders sought to transition 24-acre homestead near Ithaca to next generation of land stewards. Living, food preserving, greenhouse, working space, available. Please write: goals, experience training: subject line: â&#x20AC;&#x153;response to NOFA ad.â&#x20AC;? SEEKING FARM LAND FOR LEASE IN SCHENECTADY COUNTY: I am looking for 1 acre of farm land to lease in Schenectady County. I would also be interested in a large garden area if that was only option, like 60x60â&#x20AC;&#x2122;. ORGANIC RYE WANTED: Looking for up to 25 tons of new crop organic rye. Must be NY grown and organic certified. Cayuga Pure Organics 607-793-0085.

Questions about learning to farm? Want to teach new farmers? Explore the  ÇŚNY Farm Apprenticeship and Â&#x192;Â&#x201D;Â?Â&#x2021;Â&#x201D;ÇŚÂ&#x2013;Â&#x2018;ÇŚFarmer Mentorship Programs! 


Farm members advertise farm apprenticeship opportunities to eager and motivated aspiring farmers


New farmers match themselves to a farmerÇŚmentor and receive the beneit of their knowledge and experience


Experienced farmers begin a oneÇŚÂ&#x2018;Â?ÇŚone mentoring relationship with a justÇŚstarting farmer


Available farm land is more readily advertised and transferred to the next crop of New York farmers


Farmers of all experience levels have access to supporting resources and educational opportunities

Get started today! Visit: Â&#x2122;Â&#x2122;Â&#x2122;ǤÂ?Â&#x2018;Â&#x2C6;Â&#x192;Â?Â&#x203A;ǤÂ&#x2018;Â&#x201D;Â&#x2030;Č&#x20AC;Â&#x201E;Â&#x2C6;Â&#x192;Â? ÇŚmail: Â?Â&#x2021;Â&#x2122;Â&#x2C6;Â&#x192;Â&#x201D;Â?Â&#x2021;Â&#x201D;Â&#x2022;̡Â?Â&#x2018;Â&#x2C6;Â&#x192;Â?Â&#x203A;ǤÂ&#x2018;Â&#x201D;Â&#x2030; Call: (585) 271ÇŚ1979 x511


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The Watershed Agricultural Council (WAC) develops and implements comprehensive water quality protection plans on farms located in the New York City Watershed. Who is eligible to participate? Farms, and forest lands of 10+ acres, located within the Croton and Catskill/ Delaware Watersheds are eligible. Please contact us to verify whether your property is located within the Watershed. By participating you will have the opportunity to â&#x20AC;Ś Be eligible for financial assistance for the implementation of conservation practices, improve drainage and filtration of water runoff on your property, enhance waste management practices through dumpster and compost containment, benefit from our pasture management recommendations, and receive assistance developing a forest management plan.


ID[HPDLOLQIR#QRUJDQLFVFRP For more information, please contact: Watershed Agricultural Council 33195 State Hwy. 10 Walton, NY 13856 607.865.7790

The Watershed Agricultural Council is funded by the New York City Department of Environmental Protection, U.S. Department of Agriculture, U.S. Forest Service, and other public and private sources. The WAC is an equal opportunity employer and provider. Farm-specific evaluation information is confidential and will not be shared for any purpose without landowner permission.



Photos Š Vickers & Beechler (top) and Drew Harty Photography (bottom).







Northeast Organic Farming Association of New York, Inc. 249 Highland Avenue • Rochester • New York 14620-3025


PAID PERMIT NO. 1396 Rochester, NY

Winter 2011 New York Organic News  

Winter 2011 New York Organic News

Winter 2011 New York Organic News  

Winter 2011 New York Organic News