Showing Our Roots 2020

Agriculture . . . a celebration of our roots

A special supplement to the SULLIVAN COUNTY DEMOCRAT August, 2020

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SHOWING OUR ROOTS

SULLIVAN COUNTY DEMOCRAT

AUGUST, 2020

A Down-Home Trip to Franklin Farm and Bethel Creamery

BY KATHY DALEY

KATHY DALEY/DEMOCRAT

A farmer for 38 years, Bob Franklin says it's important to ensure dairy farms thrive and prosper in Sullivan County. ‘Farmers should stay in business in a healthy way,’ he said. ‘Young people get excited about being a part of that.’

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t Bob Franklin’s farm and dairy business on meandering Happy Avenue in Swan Lake, a beautiful Jersey calf stretches out her head to nuzzle the herd dog, Daisy. A neighbor child in boots strolls about the farm clutching her pet frog and chatting.

Two smiling teens, Fradee Gelber and Este Barhorin, staff the farm store and provide tours when asked.

Then there are the tawny-colored Jerseys and Jersey/Holstein mixes munching feed in the barn.

Their milk produces the only kosher organic milk and yogurt in the New York metropolitan area and beyond – although the animals seem unaware of the magnitude of their service. “We sell 9,000 pounds of milk (the equivalent of 4,200 quarts) per week,� said Bob’s son Eli, who also works the farm.

Franklin, who is a rabbi, officially opened Bethel Creamery a decade ago. To stores and customers in INDIVIDU UAL A CUTS NO OW AVAIL A AB BLE AT THE NE EVERSINK V K GENERAL STORE O !

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Showing our Roots ‘A tribute to our county’s farming heritage’ Published by

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(845) 887-5200 Callicoon, NY 12723 August 18, 2020 • Vol. CXXX, No. 20

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Manhattan, Brooklyn, Rockland County and Orange County, the creamery began delivering its own milk and later, yogurt.

Now, linked with another Sullivan County farm, the Creamery sells a relatively new phenomenon in the milk industry: A2A2 milk, which is especially good for people who cannot digest regular milk. At Myers Century Farm in Jeffersonville, Rianne Erlwein’s 26 dairy Jerseys are producing between 4,000 and 5,000 pounds of the special milk per week.

In effect, Bethel Creamery “leases” the cows from Erlwein and pays her for their management. “It's the coolest thing, working with the Franklins,” she said. “They are good to us and we try to be as well. We understand each other. We are both family farms trying to do our best.”

To begin, Erlwein had to have the cows tested for the A2A2 protein – some milkers carry the protein and others do not.

Because the milk being produced is also kosher, a rabbinical

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inspector from Monticello shows up daily at the Jeff farm, “and he helps us with the milking, morning and night,” said Erlwein. She added that a rabbi visits once a month for a half-hour inspection of the cows and premises.

Each day, Eli Franklin or another farm worker drives to the Erlwein farm to unlock the special milk tank there. He pumps the milk into mobile tanks and drives it to the creamery. There, staffer Madelyn Magee works with a pasteurizer, a yogurt vat and a cheese vat, to produce the minimally processed dairy items.

Bob Franklin noted that fortuitously, dairy sales are doing well during COVID. At first, people overbought dairy products in general. Then the national food distribution industry began to collapse and smaller businesses could step in.

Finally, in New York State, the government is linking homegrown agricultural products with CONTINUED ON PAGE 4R

SHOWING OUR ROOTS

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KATHY DALEY/DEMOCRAT

Son Eli Franklin is involved in the dairy processing and also serves as plant manager for the farm's Pelleh Poultry, a boutique chicken and duck business.

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CONTINUED FROM PAGE 3R

KATHY DALEY/DEMOCRAT

Este Barhorin and Fradee Gelber staff the farm stand. They also give tours of the farm and the the building where milk is minimally pasteurized and bottled and also processed into yogurt and cheese.

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food banks and soup kitchens.

Bethel Creamery is paid for supplying dairy products to Masbia, a charity that feeds the hungry in Brooklyn and Queens.

‘I experience wonders constantly. This is what I love.’

JOURNEY TO BETHEL Life on a farm is a far cry from Bob Franklin’s childhood. He was born in Brooklyn but moved with his parents to Wyoming for most of his growing up and young adult years. He graduated from college and worked as a wildlife biologist, but returned to New York when he felt a pull to learn more about his faith.

He studied at a yeshiva and eventually was ordained.

In the 1980s, after marrying wife Naomi, the couple bought the 135 acres that originally served as a dairy and vegetable farm for the Heller family. Before moving into the dairy business himself, Franklin launched the on-site business Pelleh Poultry, a

Bob Franklin Owner of Franklin Farm |

kosher slaughterhouse that supplies pasture-raised organic poultry. The enterprise is nationally recognized for its humane treatment of the chickens and for its strict kosher standards.

In Hebrew, pelleh means “wonder.”

“I’m with God all the time here,” said Franklin, scanning the landscape that affords glimpses of birds of prey, wood ducks and even a fisher, a cat-like animal known to occasionally prey on (uh-oh) chickens. “I experience wonders constantly. This is what I love.”

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AUGUST, 2020

Catskills Food Hub: still going and growing strong STORY AND PHOTOS

BY CAROL MONTANA

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Seeking to expand the market even further, and in order to fulfill the nonprofit’s mission to create “an online marketplace,” a small retail program for about 20 customers was launched in August of 2019.

“When Covid hit, the whole thing exploded and we went up to about 175 retail orders,” said Frangipane. “We had to shift gears, we were set up for wholesale distribution and now we had to rethink everything – our shelving, our space, our storage, our staffing, to accommodate a retail plan.”

While the CFH is not in competition with grocery stories, Frangipane believes they offer “a very compelling alternative and a chance to know where your food came from, which is really part of what we want.”

CONTRIBUTED GRAPHIC

The pandemic brought in an audience that may not have found the CFH easily. “And, of course our wholesale clients slowed down significantly because restaurants and schools were closed, so there was a very significant shift,” explained Frangipane.

Wholesale buyers are slowly coming back, and with farmers’ markets open and people feel-

ing more comfortable going back to grocery stores, the shift is leveling off. “But we have a very loyal customer base that has gone through this transition with us,” Frangipane said.

At the start of the pandemic, the CFH was going through an organizational transition. The growth meant they needed extra help. Cornell Cooperative Extension was able to provide

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hursday is the Liberty pick-up day at the Catskills Food Hub (CFH).

Cars pull up, open their trunks or hatchbacks, boxes are brought over and loaded, and the vehicle is on its way. Sounds simple? Far from it.

What started out as a project to expand the market for area farmers and food producers has become a region-wide online marketplace that benefits both producers and consumers.

“Our clients –– pre-Covid –– were mostly wholesale buyers – restaurants,” said Board of Directors President Denise Frangipane. “We had our first school initiative underway, piloting with Roscoe and Livingston Manor Schools … playing a role in improving community health.”

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staffing support. Frangipane clarified that they needed “more people to pack products, fill boxes, distribute, deliver ... And then we started to lend our support to some distribution …”

The CFH received two grants from the Community Foundation of Orange and Sullivan Counties for its “donate a box program. … What I love about that is that it doesn’t ask the farmer to bear the burden of the donation. We buy the food from the farmer still and then we make the boxes, which are being delivered by Sullivan Agencies Leading Together and the local pantries. We’ve also been donating some of our surplus to A Single Bite, and they’ve been using the produce so it won’t go to waste.”

COVID, of course, also meant the ramping up of sanitary procedures, which the CFH was meticulous about anyway. “Every time you change a product that you’re using the scale for, you would clean it,” reported Frangipane, “but now we’re sanitizing doorknobs, the freezer handles ...” The staff can be seen constantly wiping down sur-

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faces, sanitizing everything they touch, washing their hands and, of course, wearing their masks.

Back in March, the whole market shut down for one week in order to enhance safety protocols. Frangipane revealed they had some blowback on that, but explained it was their responsibility as an operator to be sure everything was safe.

Frangipane related that “We were starting a program for regular customers to purchase a plastic tote that could be reused, but we had to pause that and use boxes that we can’t take back.” Ever mindful of the waste they generate, “We’re keeping our eye on when we can go to reusable.”

NEW LEADERSHIP Newly appointed CFH Administrator Kathy Viskup was one of the first volunteers. “I really loved the idea of supporting community farmers, so when the opportunity became available to work here, I decided to go for it because I envision myself helping this operation

From left, Board of Directors President Denise Frangipane, warehouse worker Elias Kourakos, and volunteers Anne-Louise Scandariato and Christy TerBush stand in front of the Catskills Food Hub warehouse. Scandariato, who wanted to do something to support the community during the pandemic, has been a volunteer since June. TerBush, who appreciates the CFH’s donation to local needy residents, joined in April.

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SHOWING OUR ROOTS CONTINUED FROM PAGE 7R

grow and support more farmers and just doing the community outreach.” A Brooklyn resident, she’s had a house in Claryville since 1998, and decided to stay here after leaving the city at the start of the pandemic.

A chef and caterer by trade, Viskup has experience dealing with high-end private clients. “I’m using

Newly appointed Administrator Kathy Viskup has extensive experience as a chef and caterer, which she feels will help her bring on new wholesale customers.

SULLIVAN COUNTY DEMOCRAT

my experience as a chef and caterer … I know vegetables, I know meat, and I can bring all that to the table especially for seeking out new restaurants that we want to cater to and bring in for business, I can talk to the chef and say ‘we have this amazing farmer that produces awesome chives or baby carrots, they’re in season, we can help you out.’”

Viskup says the CFH sometimes gets phone calls from people who are desperate. They have no food, they’re on disability, they have no way to get there. “When that happens, I put it on Denise’s radar, and we start connecting the dots. That’s on a very grass roots level. We’re not going through organizations at that point, it’s phone calls and helping the community and helping someone who is desperate enough to call. Nobody wants to ask and when you end up having to ask, you’re in dire straits.”

So, it’s a delicate balance of supporting the farmers by helping them move their products, assisting the restaurants to use fresh produce, catering to online customers,

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and supporting the members of the community who may be suffering from food insecurity.

While Viskup works with the Board of Directors made up of producers, buyers and community development professionals, she’s looking for people who might want to be involved in terms of boards and committees. The CFH also has volunteer opportunities for pack-

ers, office workers or other important additions to the team. Call Viskup at 917-697-7809 for more information.

You can find additional information for customers, potential producers, product lists, ordering guidelines, deadlines and more at catskillsfoodhub.localfoodmarketplace.com. The CFH is located at 92 Commerce Drive, Liberty, NY.

Elias Kourakos shows the bottle of hand sanitizer sold by the Catskills Food Hub.

Warehouse supervisor Rebecca Busch wipes down the table used for packing orders.

Board of Directors President Denise Frangipane pitches in to deliver an order to a waiting customer.

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The role of technology in agriculture

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Farmers have long relied on technology to make their operations as efficient, productive and profitable as possible.

profitable as possible. Precision agriculture, which refers to technological advances designed to propel agriculture into the modern, computerized and information-based world, is helping the agricultural sector become more profitable and efficient while also improving safety and making agriculture more eco-friendly. In addition, the NIFA notes that the modern agricultural industry employs technology such as robots, temperature and moisture sensors, aerial images, and global positioning systems.

If it sounds complicated, that’s because it is. For example, modern sensors can detect soil condi-

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seeds so they can reach their full potential. That improves both the efficiency of modern farms as well as their output.

The NIFA also notes that agricultural technology has reduced waste. For instance, thanks to agricultural technology, farmers no longer have to apply water, fertilizers and pesticides uniformly across entire fields. Technology has shown that farmers can simply target specific areas or even treat individual plants differently.

That saves time and allows farmers to use only minimal quantities of water, fertilizer and pesticides. In addition, according to the NIFA, employing agricultural technology in this fashion leads to higher crop productivity and reduces runoff of chemicals into rivers and groundwater, thereby reducing the farm’s impact on local ecosystems.

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tions, potentially producing hundreds of readings per second.

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odern industry is driven by technology. Advancements in technology have changed how business is conducted, with some industries undergoing dramatic changes since the dawn of the 21st century.

While agriculture might not be the first industry people think of when reflecting on the changing nature of industry, The National Institute of Food and Agriculture notes that modern farms are vastly different than those from a few decades ago.

Farmers have long relied on technology to make their operations as efficient, productive and

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Tips for safer farming T

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ractor accidents, grain entrapment and injuries from ornery livestock are just some of the dangers agricultural workers face every day. In fact, the National Institute for Occupational Safety and Health says agriculture is one of the most hazardous industries in the United States.

In 2016, the agricultural industry had a rate of 21.4 deaths per 100,000 workers, and each day agricultural workers experienced 100 non-fatal, lost-work-time injuries.

Agricultural dangers are not limited to North America. In Ireland, farm accidents have increased by 13 percent in the last five years and by 31 percent in the last decade, according to a national survey of farm accidents conducted by the Teagasc National Farm Survey. Furthermore, 97 percent of all farm accident victims required medical treatment.

Farms are dangerous places, and while carelessness can and does contribute to many incidents, accidents also take place during routine, seemingly safe activities. These farm safety guidelines can help lower the risk of injuries.

• Know farm equipment. Read and follow all instructions in the equipment operation manuals. In addition, attend local farm safety workshops to learn more about specific equipment and products.

• Conduct routine safety checks.

Look around buildings and grounds for obvious hazards, such as fire hazards and hazardous materials, including farm chemicals that are not stored correctly.

• Practice cleanliness. Maintain clean and neat work areas with tools stored properly and out of the way after use.

• Be mindful of your clothing and hair. Many accidents involve a power take-off system, or PTO, which is a common component of large rotary mowers, tractors and forage choppers. Clothing can easily get caught in an engaged

‘Farm safety should be a priority for owners, their families and employees so that agricultural injuries can be reduced.’

but unguarded PTO stub. It’s easy for laces or coveralls to become wrapped around a spinning stub shaft. The PTO driveline and other protrusion points also can be dangerous if people do not pay attention.

• Use rollover protection structures. ROPS can be used on tractors and other equipment to prevent injuries. In addition, wear seat belts and employ other safety equipment as advised.

• Avoid extra passengers. It can be tempting to take the kids for a spin, but do not allow additional passengers to ride on agricultural equipment.

• Exercise caution when handling chemicals. Take extra precautions when handling any chemicals, including pesticides.

• Wear protective gear. Wear appropriate gear and equipment as outlined by NIOSH or the Mine Safety and Health Administration.

Make sure the skin, feet, ears, eyes, and hands are protected at all times.

• Employ lock out/tag out control. This is a process where one can work on equipment only after every energy source has been controlled, such as hydraulic, pneumatic, mechanical, and electrical, according to Rural Mutual Insurance Company. Turning off equipment and using certain controls or locks on devices can prevent equipment from restarting before it is safe to do so.

Farm safety should be a priority for owners, their families and employees so that agricultural injuries can be reduced.

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4917 State Route 52 in Jeffersonville!

(In the same building as the Post Office).

845-482-2283 We accept all major credit cards

SHORT-TERM REHAB. LONG-TERM CARE.

Private Rehab Suites â&#x20AC;˘ Excellent Quality Care Over 100 Vehicles In Stock!!

Sullivan Countyâ&#x20AC;&#x2122;s biggest little dealership with the lowest miles in the mountains!

CALL 845-583-5110 OR JUST STOP BY!!!!!!!

53777

BUY SELL TRADE

Open Tues. - Sat. 10-5 Closed Sundays & Mondays

954 State Route 17B, Mongaup Valley, NY 12762 â&#x20AC;˘ www.sevenxmotorsinc.com

Lake Street, NY â&#x20AC;˘â&#x20AC;˘ Facebook: 845-292-4200 170 Lake170Street, Liberty, NY â&#x20AC;˘Liberty, 845-292-4200 Achieve Rehab

www.AchieveRehabNY.com

84409 29498

Sue Bodenstein Proprietor

84589

FREE GIFT WRAPPING

12R

SHOWING OUR ROOTS

SULLIVAN COUNTY DEMOCRAT

AUGUST, 2020

Investment Advisors Creating and Preserving Wealth Philip Coombe III, CFP® Catherine M. Coombe, CFP® Lynn McDonald

Office locations: 548 Broadway Monticello, NY 12701 Call for appointment

57604

Phone (845) 647-4800 • (800) 4 COOMBE www.coombebender.com Email: pcoombe@coombefinancial.com

85384

Main Office: P.O. Box 333 / 6872 Route 209 Wawarsing, NY 12489

KETCHAM

FENCING INC. RESIDENTIAL • COMMERCIAL • INDUSTRIAL

Complete Installation

By Trained Technicians Established 1967

16513

COMPLETE LINE OF QUALITY FENCE • All Types of Maintenance Free Vinyl Fence • Chain Link - Galvanized or Vinyl Covered • Decorative Aluminum Fences

• Wrought Iron Fences & Gates • Railings • Custom Wood • Paddock Fencing

• Dog Kennels • Tennis Court Enclosures • Swimming Pool Enclosures • Electric Gate Openers

386-1161 or 791-4311 19 Borden St. • Otisville, NY 10963

www.ketchamfence.com