Press Room

NOFA/Mass Receives $10,000 Grant for Municipal Organic Lawn Demonstration Projects

Carol Blake — Tue, 03 Nov 2009 09:44:01 -0500

NOFA/Mass received a $10,000 grant from the Toxics Use Reduction Institute at University of Massachusetts Lowell in October, to complete two municipal organic lawn demonstration projects in the Towns of Ayer and Stoneham.

The grant is a collaboration between NOFA Accredited Organic Land Care Professionals and the municipal employees responsible for the properties selected for the demonstration sites. The grant is being coordinated by Kathy Litchfield, NOFA Organic Land Care Program Coordinator for NOFA/Mass.
The goals are to publicly demonstrate the benefits of organic land care, by creating a series of beautiful, cost-effective, replicable, highly visible demonstration lawns that are managed by municipalities without the use of synthetic pesticides or fertilizers; to provide much-needed support to municipalities wanting to transition to organic; and to raise public awareness of the benefits and beauty of organic lawns.

The grant also builds upon two previous $1,000 TURI grants received in 2007 and 2008, which provided full scholarships for 11 municipal employees to attend the NOFA Organic Lawn & Turf Course. Jeff Thomas, Parks Supervisor in Ayer, and Rick Arzillo, groundskeeper in Stoneham, both attended that course on TURI scholarships and have been integrating organic methods into their town-owned property maintenance.

The 2010 TURI grant partners Thomas, of Ayer, with NOFA Accredited Organic Land Care Professional (AOLCP) Donald Bishop of Gardens Are. Inc. in Marlborough, MA to perform work at Sandy Pond Beach, a recreational town park and swimming area.

Arzillo, of Stoneham, is working with NOFA AOLCP Michael Murray, of Organic Soil Solutions Inc. in Woburn, to transition the center circle of the Town Common to organic management.

Two environmental groups, the Nashua River Watershed Association and the Greenscapes Program of the Massachusetts Bays Estuary Association, are also partnering on the grant to help with publicity and further their mission of protecting waterways from lawn chemical runoff and pollution.

Work began at both sites in October, with the application of compost topdressings, overseeding and the addition of humates/kelp on the two properties. Next Spring, a public kick-off ceremony at each site will highlight the work done and promote organic land care at the municipal and homeowner levels. As part of the grant, a customized homeowner’s brochure will be created describing the benefits of organic lawns, listing websites for resources and listing the local AOLCPs. A “tool kit” will also be created, detailing the overall project, to be used by other municipalities wishing to do organic lawn demonstration projects.

The TURI Community Program strives to help organizations raise awareness of the hazards of toxic chemical use and introduce safer alternatives within their neighborhoods. It supports the work of many community organizations by providing grants, training, education and outreach on toxic use reduction methods, alternatives and resources. For more information on TURI, visit www.turi.org or contact Joy Onasch at (978) 934-4343 or joy@turi.org.
For more information about the Organic Lawn Demonstration Projects and the NOFA Organic Land Care Program, visit www.organiclandcare.net or contact Kathy Litchfield at (413) 773-3830 or Kathy@nofamass.org.

NOFA Massachusets Press Room

Local Food Entrepreneur to Headline Organic Farming Gala

Carol Blake — Mon, 05 Oct 2009 11:20:48 -0400

Bull Run Restaurant in Shirley Hosts 1st Annual NOFA/Mass Fundraising Dinner November 14, 2009

(Shirley, MA) – The Northeast Organic Farming Association/Massachusetts Chapter (NOFA/Mass) welcomes keynote speaker David Barber to its first annual NOFA Nourishes Massachusetts gala dinner on November 14, 2009 from 6 to 9pm. Hosted by The Bull Run Restaurant, located at 215 Great Road/Rt. 2A in Shirley MA, proceeds from the event will benefit the nonprofit NOFA/Mass’ ongoing education and advocacy activities. Tickets are $100 per person and reservations are first come, first served.

“We are so delighted to have food and farming entrepreneur David Barber headline our first annual fall fundraising dinner,” confirmed Julie Rawson, executive director, NOFA/Mass. “We’ll dine on locally grown products skillfully crafted by the Bull Run’s talented chefs while David shares his experiences and philosophy. Auction items are sure to please all discerning bidders, and we are grateful to The Bull Run for generously donating their time and talent to our cause. We welcome new friends and old to share in this event and celebrate the hardworking folks all across the Commonwealth who are actively and passionately nourishing our communities.”

NOFA Nourishes Massachusetts begins at 6PM with a silent auction and cocktails. A multi-course gourmet dinner follows, prepared by Bull Run Chef, Judith Basso, and her skilled team utilizing local and organic ingredients from Massachusetts farmers and producers. The evening culminates in a keynote presentation by David Barber.
Keynote speaker David Barber – originally from Great Barrington MA -- will address the role of small farms and restaurants in developing local food systems and food sheds. In 1999, Barber started the Blue Hill Restaurant in New York City (www.bluehillfarm.com) with family members, becoming a leader in the movement to promote locally produced food. In 2001, he also co-founded the not-for-profit Stone Barns Center for Food and Agriculture, in Westchester County, NY (www.stonebarnscenter.org) on the site of a former Rockefeller farm barn complex. Today, the Center's farm provides the food for the Barbers' second Blue Hill Restaurant, which is located on site.

The first annual NOFA Nourishes Massachusetts fundraising dinner will be held at The Bull Run Restaurant in Shirley MA (www.bullrunrestaurant.com), a New England landmark since 1740. Long interested in the topic of local food systems and owners since 1946, the current generation of the Guericio family aims for today’s Bull Run to become a leader in promoting farm-to-table menus that connect the area’s farmers with their new chef, Judith Basso.

“Our mission is to revitalize and transform this one-of-a-kind pre-revolutionary tavern into a multifaceted center devoted to the local food movement, “confirmed George Tocci, Bull Run co-owner. “By working closely with NOFA/Mass, we are creating here a destination where families and individuals can eat fresh and local, participate in educational programs, and connect with the farming community in our region. History, entertainment, and healthy farm-to-table food can be found here at the new Bull Run.”

Tickets are $100 for NOFA members; $125 for non-NOFA Members, which includes a one-year NOFA/Mass membership. Purchase tickets online at <http://www.nofamass.org/news/nov14fundraiser.php> or at http://tickets.bullrunrestaurant.com/. Donations of auction items are also welcome. For more information, contact event organizer Ben Grosscup, 413-658-5374, ben.grosscup@nofamass.org.

NOFA Massachusets Press Room

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Home food preservation makes a comeback in Winchendon

Carol Blake — Thu, 10 Sep 2009 13:42:30 -0400

Winchendon, MA – The Northeast Organic Farming Association/ Massachusetts Chapter (NOFA/Mass) is holding a workshop on how to preserve food from the fall harvest on September 19 from 9:00am to 3:00pm at the home of Beth Ingham on 96 Windsor Road in Winchendon Springs. The event is part of the Massachusetts Food Preservation Workshop Day, which has been organized to meet the resurgence of interest in local foods and self-reliance. Similar events will be held in 10 other towns and cities throughout the state on the same day.

“Every year people are making more backyard gardens and enjoying the tremendous wealth of produce available from local farms in the fall. To enjoy this bounty into the winter it’s helpful to re-learn some techniques for preserving food at home that our grandparents probably used but that many of us haven’t learned yet,” said Ben Grosscup, the event organizer. “With this event, we're offering the public an opportunity to learn from experienced food preservation educators basic skills they need to get started.”

The workshop in Winchendon will be taught by Beth Ingham, longtime NOFA member, gardener, and food preservationist. Along with her partner, Bob Jennings, Ingham says that during August and September she prepares the majority of her family’s food for the winter using produce from her garden. “Food preservation saves the summer's sun. We do this by canning, storing root crops in a root cellar, and also through the wonderful traditional process of lacto-fermentation.”

Lacto-fermentation is a food preservation method that uses salt to suppress bacteria species that cause food to spoil while also fostering the growth of beneficial lacto bacillus bacteria that produce the natural preservative, lactic acid. “We might not be aware, but beneficial microbes cover fresh vegetables everywhere. Lacto-fermentation works on the principle that given the right environment, these microbes multiply and then transform the sugars and the starches in produce into beneficial bacteria, yeasts, vitamins, and enzymes,” said Ingham.

“Every year, we make over 150 quarts of sauerkraut, kimchee, salsa and ginger carrots. The fermentation actually increases the nutrition of this already wonderful food,” she said.

“This workshop is an invitation to see how each person makes food preservation work for them. There is no prescription for preserving the harvest. All you need is a few basic safety points and recipes, along with encouragement to trust your inner knowing and envision your own rhythm. This is empowering, because you can improve your health and the health of the earth by not relying on profit-driven agribusinesses.”

The workshop will also cover the basics of root cellaring for storing root crops throughout the winter by providing appropriate moisture levels. Participants will have a chance to see the root cellaring system Ingham uses. And, there is an attached greenhouse in which greens are grown until the coldest months of January and February. Attendees are also encouraged to bring their own questions to the workshop.

"Incorporating these food preservation techniques into your life helps you save money, lessen your dependence on the global corporate food chain, and provide wonderful flavor and nutrition all year round for your family,” said Grosscup. “The best time to preserve food is the same as when backyard gardens and local farm stands reach the height of the season’s harvest. Savoring fresh summer flavors is an enjoyable way to make it through the winter.”

In addition to Winchendon Springs, workshops are also being held in the following communities: Brookline, South Natick, Concord, Groton, Princeton, Shelburne, Cummington, Northampton, Springfield, and Great Barrington.

For information on how to register, visit www.nofamass.org, or contact Ben Grosscup 413-658-5374, <ben.grosscup@nofamass.org>. The workshop cost is $50, and there is a $5 discount for membership in NOFA/Mass. There is also a $5 discount for registration on or before September 5, 2009. Pre-registration is requested, but on-site registration is available for an extra $5 charge. If you plan to do a walk in registration, please call in advance to find out if there is space availability. A potluck lunch will be shared at the event, and registrants are invited to bring something to share or bring their own lunch.

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NOFA Massachusets Press Room

Local Dairies Offer Farm Tour for Raw Milk Dairy Day

Carol Blake — Thu, 10 Sep 2009 13:37:28 -0400

Hardwick, Ma – Two local farms will be open for free tours and other activities on Saturday, September 12th as part of the statewide Raw Milk Dairy Day organized by the Northeast Organic Farming Association, Massachusetts Chapter (NOFA/Mass). Visitors at participating farms will have the opportunity to meet the farmers, learn why raw milk tastes so good and why it is such a healthy food and where it comes from. Raw milk is unpasteurized milk.

Pam and Ray Robinson of Robinson Farm in Hardwick are proud to celebrate the full Organic Certification of their raw milk. Pam said “We believe in the benefits of local, organic, and nutrient dense foods and take pride in providing quality produce and fresh, organic, raw milk and meat from our grass fed cows.” She continued that “this year's open barn will provide our customers and newcomers, an opportunity to tour the farm, visit the farm stand, participate in children's games with Trevor The Gamesman, celebrate our full Organic certification, watch the milking process and go on a hayride!”

Misty Brook Farm in Barre will be open from 9am - 6 p.m. Certified organic 100% grass-fed raw Jersey milk is available at the farm shop along with organic pastured pork, beef, and veal, Sidehill Farm yogurt, organic local eggs, and Seven Crows chemical free veggies. Owners Katia Clemmer and Brendan Holmes said “Come at 5:00 p.m. to try milking a cow by hand and taste the milk straight from the cow!”

Winton Pitcoff, the Raw Milk Network Coordinator for NOFA/Mass and organizer of Raw Milk Dairy Day said “This is an opportunity for everyone to see how real milk is still made here in Massachusetts. Raw milk farmers produce an excellent product and contribute a great deal to our state’s economy and environment.”

According to NOFA/Mass raw milk has health, economic and environmental advantages over pasteurized milk. It contains many nutrients essential to human health, and comes complete with companion enzymes and amino acids necessary for the human body to make use of those nutrients.

Fresh, raw milk can only be sold directly from the farm in Massachusetts. When consumers buy milk directly from the farmer they are helping to preserve their community by paying a fair price. Farms selling raw milk and receiving a retail price are more sustainable, meaning long-term preservation of open space and the use of management practices that are beneficial to the environment.

Cows are healthiest when they are able to be outdoors, grazing on pasture. In turn, they fertilize the soil and experience fewer animal health problems. When cows graze on pasture, less energy is needed to mow, bale, and move hay, reducing fossil fuel use and cutting the carbon impact of producing a valuable food. Massachusetts has many small grass-based dairies that are able to foster long-term sustainable farming practices, protecting the environment and the preservation of the rural and agricultural character of Massachusetts.

Raw milk is extremely versatile. The milk and cream can be separated and the cream can be used to make butter, buttermilk, cream, ice cream, and sour cream. The milk can be consumed directly or used to make kefir, yogurt and cheeses. The freshness and purity of farm fresh milk leads to very little waste. Milk purchased fresh from the farm will keep up to two weeks when refrigerated. If it sours, the milk -- unlike pasteurized milk, which goes bad -- is still healthy and can be used for baking, biscuits, pancakes, etc.

Farm tours are also offered in Williamstown, Gill, Warwick, Shelburne, Ashfield, Westport and Foxboro. Each farm is unique in its operation and the tour it offers. Complete information can be found on the NOFA/Mass website at http://www.nofamass.org/programs/organicdairy/dairyday09.php
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NOFA Massachusets Press Room

Record breaking crowd attends organic farming conference

Carol Blake — Thu, 13 Aug 2009 11:23:41 -0400

A camper doing his morning stretches in the grass outside his tent, a woman teaching a group of adults how to make felt from wool, a man setting up a spot for animals to run in the grass and a pile of books at an exhibitor’s tent were just some of the things happening at the UMass campus in Amherst this weekend where a record breaking crowd of 1600 people gathered in brilliant sunshine for the 35th Annual Northeast Organic Farming Association’s Summer Conference.

An incredible sense of community abounded as people were willing to share their stories, their lunch table, and their knowledge. One young woman had come to the conference with a group of people from her university, another had come to learn more about permaculture for her landscape design business. A college student who lived down the road had just stopped by for the keynote, zydeco music, and organic beer. One man who has been attending and presenting at the conference for over five years said “the summer conference feeds all of us.” The general consensus was that people leave the conference full of nutritious, organic food, knowledge and skills. The feeling of community could be felt watching a circle of people hold hands at the contra dance and at a free emergency meeting on the Late Blight that is devastating tomato and potato crops in the northeast. It could be felt at workshops where neighbors shared tools and information and when a child could be heard yelling down the hall to another – “Come by our tent later!”

Julie Rawson, the coordinator of the conference and Executive Director of NOFA/Mass said “the workshops are the heart of the conference” and there were over 220 of them offered on organic farming, gardening, landscaping, homesteading and sustainable living. Megan Pacelli, a beginner gardener who lives in the suburbs of Boston, chose to attend workshops that focused on natural health and wellness. After attending Herbal Medicine from the Outside In, Ms. Pacelli said “the more I learned at the workshops, the more I wanted to know!” She continued that “The amount of knowledge floating around at the conference would almost be intimidating, if it weren’t for the down to earth, modest people sharing the information. I came away from the workshops with the tools to begin a whole new way of life for my family.”

From herbs to goats, music to tie-dyeing, teens could choose from a number of workshops and to express themselves at the evening deejay and dance. Creativity was bursting from the children’s workshops. One puppeteer, Tom Stock, let the kids get behind the screen and express themselves in their own improv shows and outside, kids led calves on a path around the lawn, watched border collies chase ducks and paraded with music and costume at Saturday’s fair.

The fair was festive and vibrant as people gathered to relax and rest, and be entertained. Farmers and crafters displayed plants, herbs, alpaca wool, and pottery. Exhibitors offered books, farm tools, seed catalogs, and also information on things from rain barrels to humanure. Watermelon seeds from the spitting contest reached almost all the way over to the kids searching for peanuts in bales of hay. Kids churned butter to the rhythm of the music coming from the fair stage. Adults laughed along to a song about an attempt to get homemade vegetable stew through the security gates at the airport. Shouts and cheering could be heard from the corn eating contest to the pie eating stall. Horses pranced, children danced, and the sun shone down upon it all.

Paul Stamets’ keynote speech on Friday night explained how fungi can be used to clean the soil, restore ecosystems, and regenerate health. He described fungi as “soil magicians that interface between life and death.” Wearing a hat made from mushrooms, he called mycelium, the branching, threadlike vegetative part of the mushroom, “Earth’s natural internet”, transferring nutrients and moving water hundreds of feet. He told an enthralled audience of their antibacterial properties, powerful immune systems, and ability to sustain adverse circumstances. He showed various examples of mushrooms cleaning extremely toxic soil and then actually regenerating.

Saturday evening’s keynote speaker, Will Allen, has been working through his organization, Growing Power, to transform urban areas of Milwaukee into vital, growing, healthy green gardens. Will said he was happy to see such a diverse group of people, multi-generational and multi-cultural gathered together, and especially so many young people. He said making sure that “everyone has access to the same healthy, good food is not as a good deed, but as a responsibility.” He continued that he no longer considers the work he and organizations like NOFA are doing as a food movement, but as a “Good Food Revolution.” Strolling through the UMass campus earlier in the afternoon Will had pointed out the many places where he could grow good food, in an open field, next to a building or right on top of asphalt. He said that he would even plant a garden on a barge ON the water. Nothing will stop Will Allen from his quest to GROW and the NOFA Summer Conference grows bigger and better every year!

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NOFA Massachusets Press Room

Organic Farming Conference Begins at UMass

Carol Blake — Mon, 10 Aug 2009 17:00:55 -0400

http://www.youtube.com/watch?v=hPesEDlwvo0

NOFA Massachusets Press Room

Free Family Fun as Hope and Olive Hosts Soup and Game Night to Support Struggling Dairy Farmers

Carol Blake — Mon, 10 Aug 2009 16:11:08 -0400

Greenfield, Ma - The Hope and Olive Restaurant will be hosting Free Soup and Game Night to support the state's dairy farmers. The fundraiser will be held Monday, August 3 from 5pm-8pm and promises to be a fun-filled evening for the whole family. The event is sponsored by the Dairy and Livestock Program of the Massachusetts Chapter of the Northeast Organic Farming Association.(NOFA/Mass).

There will be a variety of homemade soups filled with local vegetables. One soup will be yogurt-based made with yogurt from Sidehill Farm in Ashfield. The soups will be made by NOFA/Mass members, staff and local restaurants. Also included in the meal will be fresh salads, bread from Bread Euphoria, cheese from Chase Hill Farm in Warwick and Upinngill Farm in Gill, fresh melon from Upinngill Farm, homemade cookies, and coffee and fudge from Northfield Coffee and Books and delicious goat cheese truffles from Sangha Farm in Ashfield. Samples of raw milk will also be available. All the food is being generously donated.

The bar at Hope & Olive will be open during the evening and, after sampling local fare, participants can enjoy one of the many board games the restaurant has available. There is no charge for the meal but patrons are encouraged to leave a donation which will go to the NOFA/Mass Dairy Program. The program helps farmers who want to sell raw milk or learn about grazing and organic practices.

Kate Rossiter of the NOFA/Mass Extension and dairy program staff said “Now more than ever Massachusetts dairy farmers need our help. Dairy farmers are struggling to remain in business as the cost of production continues to rise and the amount farmers are paid for their milk decreases. Many farms are closing down altogether.”

The Massachusetts Association of Dairy Farmers reports that the number of dairy farms in Massachusetts dropped from 829 in 1980 to 189 in 2007. Referring to a recent survey completed by the NOFA/Mass dairy program, Ms. Rossiter continued that “despite this downtrend in the dairy industry, farmers who produce raw milk are still able to sell their product at a profit.” There are eight dairies in the Greenfield area that sell raw milk, some of which will provide the evening’s raw milk samples.

The Hope and Olive restaurant, located at 44 Hope St. in Greenfield serves homegrown, farm-inspired food and drink, presented simply, using the best ingredients from the neighborhood. Maggie Zaccaro, co-owner of the restaurant said “It is within our mission statement that we are here not only to serve delicious food and drinks, but that we use our business as a community building platform. Local farms are doing this work as well, and need our support. NOFA gives local organic farms the exposure they need to survive so that they can continue to thrive. Free Soup & Games Night is a fun way for us to offer our support to NOFA!”

For more information about this great event contact Kate Rossiter, NOFA/Mass Extension Staff, at krossiter@nofamass.org. For directions and information about the Hope and Olive Restaurant visit www.hopeandolive.com or call (413) 774-3150.
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NOFA Massachusets Press Room

Organic Food Conference Invites Public to Discussion on Late Blight

Carol Blake — Mon, 10 Aug 2009 16:01:12 -0400

AMHERST, MA – In response to a blight epidemic affecting tomato and potato growers throughout Massachusetts and all Northeast states this season, coordinators of the 2009 Northeast Organic Farming Association (NOFA) Summer Conference will hold an emergency meeting on organic methods for dealing with the disease on Sunday, August 9, at 10:00am at UMass Amherst in the Student Union Ballroom.

Late blight is a fungal disease whose spores can spread miles from their origin through the wind. Many tomato and potato fields in Massachusetts have already been infected, destroying entire crops. The meeting is being offered free of charge to farmers and gardeners looking for short and long term solutions. There are different points of view about how to manage the disease, even within the organic farming community. The purpose of the meeting is to learn more about the disease and about the different perspectives on organic management options.

The meeting will be moderated by NOFA/Mass board member and Hampshire College Farm Manager, Leslie Cox, and will feature diverse perspectives on late blight from both growers and extension professionals. Panelists include: UMass Extension Vegetable Specialist, Ruth Hazzard; Farmer and director of the Real Food Campaign -- a project of Remineralize the Earth -- Dan Kittredge; New York State Integrated Pest Management Program extension educator, Abby Seaman; and owner of Kingbird Farm and organic potato and tomato grower, Michael Glos.

NOFA Summer Conference Coordinator, Julie Rawson said that for the organic community, dealing with the disease is an urgent priority: “The information we'll be sharing at this meeting will help growers find means to survive severely wet growing conditions as witnessed this year, which have helped create a perfect storm for the widespread outbreak of late blight. NOFA’s contribution for addressing this problem in the long term is to find creative ways to work with nature to improve the health of our soils and our farming systems. We can’t take on the conventional approach of trying to kill the disease agents, because it won’t work– for certain in the long run, and not very effectively in the short run either.

Hazzard who has been receiving calls from all over Massachusetts reporting cases of late blight said, "Many organic farms have lost their potato or tomato crop, while others are trying to save fields that are clean or just beginning to be infected. Many have mowed or removed the infected plants so that the fields don't keep producing spores that travel to other farms. Now we need to look at how we can prevent late blight from occurring in future years. It will take a collective effort among farmers and gardeners to prevent late blight from surviving the winter in potato tubers and re-establishing itself from volunteers next season."

Kittredge directs the Real Food Campaign, which focuses its educational work on the role of minerals in the biological system of agricultural soils. He said, “Insufficient soil mineralization is at the heart of our vulnerability to plant diseases. Only through building sufficient mineralogical and biological reserves in the soil to feed the crop through extreme weather years such as this one are we capable of preventing diseases outbreaks on our farms like late blight. This is an opportunity to stand back and look at how we can address the root cause of disease through stepping up our soil management protocols. The basic tools of soil building are relatively inexpensive and not only make our crops more resistant to disease and infestation, but also increase crop quality and yield."

Seaman, who manages a listserv where Extension faculty and field staff share information on the outbreak of late blight in New York and surrounding states, said that "an organic farmer can do a lot to prevent the disease most years, but in years like this where there are sources of spores from outside the farm, and wet and cool weather conditions have been extremely favorable for disease development, even farmers who use the best prevention practices are vulnerable. At this point, farmers in areas where late blight is prevalent can choose to either destroy their potato and tomato crops if they get infected, or try to save them with a fungicide." She said that the only organically approved fungicide shown to be effective against late blight is copper, a product that has been used this year on many different organic farms.

Michael Glos runs a highly diversified certified organic herb, vegetable, and livestock farm in Richford, NY. He also trials and evaluates various potato varieties, and is looking into options for blight resistant potatoes. “Late blight is one of the most catastrophic diseases that can affect an organic farm,” he said. “We got the blight on our farm this year and we burned our potato plants to the ground. On a diversified farm, however, we can ensure that no one crop failure can bankrupt the whole farm, because other things will do well instead.”

Even though copper sprays are approved under organic standards and many organic growers use them, Glos refuses to use them. He says they are toxic to the soil once they build up beyond a certain point, which would likely be crossed were he to have followed the recommended copper spray schedule of once per week starting in July. Glos added, “Under circumstances where our survival as a farm were at stake, we'd consider spraying copper, and I understand why many of our fellow farmers are making that choice this year.”

The NOFA Summer Conference is now in its 35th year, and will take place starting on Friday, August 7 and ending on Sunday, August 9. Information on registering for the conference can be found at (www.nofasummerconference.org). The three day event is an educational and festival extravaganza, featuring over 200 timely workshops for growers, producers, and the general public interested in gathering practical information and finding solutions. Nationally-renowned experts and local New England practitioners will share their knowledge and provide inspiration for attendees interested in urban farming, food safety, organic land care, CSAs, animal husbandry, nutrition, homesteading, and more. A children's program that runs throughout the weekend makes the event perfect for the whole family.
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NOFA Massachusets Press Room

Raw Milk Dairies Provide Safe Raw Milk in Massachusetts

Carol Blake — Wed, 24 Jun 2009 12:08:43 -0400

“Massachusetts raw milk farmers play an integral role in the state’s agricultural landscape,” according to a report released today by the Raw Milk Network of the Massachusetts Chapter of the Northeast Organic Farming Association (NOFA/Mass), “contributing to the economy, using sustainable farming methods that contribute to environmental preservation, educating their customers about the value of fresh, local food, and producing a healthy product for all to enjoy.” The report – “Local, Fresh and Raw: Unpasteurized Milk in Massachusetts” – is available online at http://www.nofamass.org/programs/organicdairy/pdfs/RawMilkinMassachusetts.pdf.
According to a survey conducted in February, 2009 by the Network, Massachusetts had 25 active raw milk dairies – certified by the state to sell raw milk directly to consumers on the farm. Twenty three of them sell cows’ milk and two sell goats’ milk. These farmers manage a total of nearly 1,000 cows, and sold more than 80,000 gallons of milk to consumers in 2008. From the smallest dairy, milking only three cows, to the largest, with 200 head to manage, each of them relies on raw milk to sustain their farming business.
Prices for bottled raw cow’s milk in Massachusetts range from $3.00 to $9.00 per gallon, with an average of six dollars per gallon, at a time when milk sold for pasteurization to the federal milk pool brought less than a dollar per gallon to farmers. Dairy farmers are struggling to remain in business, having to pay more to produce their product than the Federal government allows processors to pay for it. Many farms are closing down altogether. The number of dairy farms in Massachusetts dropped from 829 in 1980 to 189 in 2007, according to the Massachusetts Association of Dairy Farmers. In contrast, the number of raw milk farms in Massachusetts has more than doubled in just the last three years. Total sales of raw milk direct to consumers in 2008 in Massachusetts amounted to more than $600,000.
Raw milk dairy farmers steward more than 3,500 acres of Massachusetts farmland, keeping that land open and in active agricultural use. At a time when Massachusetts is losing farmland at a rapid pace, these farmers play a critical role in maintaining one of the state’s treasured resources, and in protecting the environment from accelerated development and pollutants.
Massachusetts raw milk farmers are committed to selling only safe, healthy milk to their customers. They recognize that there are hazards inherent in the production of any food product, and they participate in a rigorous testing regimen, with some of the farms even going beyond the state-required tests and paying for more frequent tests themselves to ensure that their milk is of the highest quality. The testing and monitoring by the Massachusetts Department of Environmental Resources is clearly working -- no illnesses due to raw milk have been reported in Massachusetts in more than ten years.
Massachusetts regulations require that raw milk be sold only on the farm where it is produced. While this helps create important relationships between farmers and consumers, contributing to the public’s awareness of agriculture in Massachusetts, some raw milk farmers also express concerns that this limitation prevents them from being able to meet the growing demands of consumers, and sell enough milk to sustain their farms. “Cigarettes are more accessible than our milk,” noted one respondent. Many farmers also indicated that they would like to be able to sell products made with raw milk – cream, butter, etc. – on farm, in the same way that they are allowed to sell their milk. “They’ve figured out how to regulate fish so that it can be sold and eaten raw from stores,” said one farmer. “Why can’t they do the same with milk?”
The NOFA/Massachusetts Raw Milk Network works with raw milk farmers as they navigate the rules and regulations, find markets for their product, and strive to produce a healthy product for their customers. For more information, see http://www.nofamass.org/programs/organicdairy/rawmilk.php or contact Winton Pitcoff, Coordinator, at winton@nofamass.org or 413-634-5728.

NOFA Massachusets Press Room

ORGANIC GARDENING SKILLS OFFERED IN STATEWIDE EVENT

Carol Blake — Thu, 26 Mar 2009 11:35:29 -0400

Mattapan, MA – On April 18, the Northeast Organic Farming Association/ Massachusetts Chapter (NOFA/Mass) is holding three simultaneous workshops across Greater Boston on how to start and maintain successful organic gardens. The event is part of the Massachusetts Organic Gardening Workshop Day, which is designed to meet the recent resurgence of energy and action for backyard and community gardening. Similar events will be held in 10 other towns and cities throughout the state.

“Lots of people want to start gardens, but the one thing they need first is the confidence that they can succeed at it this season,” said Ben Grosscup, the event organizer. “With this event, we're offering the public an opportunity to learn from experienced gardening educators basic skills they need to get started.

Mattapan

One workshop takes place from 9am-12pm at City Natives in Mattapan on 30 Edgewater Drive, with instructo Jean-Claude Bourrut, farm manager at Serving Ourselves Farm. Bourrut, whose work at the farm involves running a vocational organic farm program for homeless men and women, says he feels passionate about the benefits of organic backyard gardening. “I'll be teaching the organic way of gardening. I can show people who are looking for an alternative to using chemicals in their gardens how to control weeds and pests without using anything toxic,” said Bourrut.

“I think a lot of people are looking for ways to increase their knowledge. I hear more and more people turning their front yards and backyards into productive gardens. With the ecological and health concerns so many people have, most of this new energy is steering toward an organic approach.”

Natick

The second workshop will be held from 10am-12pm at the Natick Community Organic Farm in South Natick on 117 Eliot Street. The Farm's director, Lynda Simkins, will be teaching the workshop. Simkins, who currently serves as president of NOFA/Mass' board of directors, has been farming and gardening and running agricultural education programs for all ages for 30 years. She says the workshop will empower participants to take more control of producing food for their families.

“We have seen a great increase in people interested in producing their own food during this economic downturn. There is a great empowerment and enjoyment from eating the food you produce,” said Simkins. “Whether you have a window sill or you are growing in a backyard, this is something that you can do with your children that is fun and rewarding but doesn't cost you hardly any money to do.”

Cohasset

The third workshop will be held from 9am-12pm at Holly Hill Farm in Cohasset on 236 Jerusalem Road. Hannah Hobbs and Ben Wolbach, who manage the farm, will provide instruction. Hobbs said, “We'll be addressing questions of beginning gardeners by demonstrating some growing basics. Experienced gardeners will also learn techniques for getting as much food out of a small space as they can. For example, we do a lot of season extension at the farm that allows us to harvest 9 months out of the year, and many of these techniques can be applied at home.”

“There are few farms left on the South Shore, and our farm has far more demand than we can supply, so it is vitally important that more people learn how to supply their own, especially when you take into account the ecological, health, and economic problems of our industrialized global food system.”

Topics that will be covered at each workshop include: starting garden beds, seed starting, organic soil fertility, organic soil amendments, mulches and cover crops, weeds, disease and pests, what to plant when, crop spacing, and succession cropping. Workshop participants are also strongly encouraged to bring their own questions to the workshops.

“Growing our own food is an excellent way to save money, lessen our carbon footprint, improve our health, and connect with neighbors and nature. Whether you are a newcomer to gardening or you just feel that you could use some brushing up on growing skills, now is as good a time as ever to learn how to plant a garden and make it productive throughout the season,” Grosscup said.

Workshop organizers say that the level of interest in gardening has never been as high as it is now in their own living memory. In 1943, however, in the midst of shortages related to World War 2, nearly a third of all the vegetables consumed in the United States came from Victory Gardens, which were small plots planted in neighborhood spaces.

Julie Rawson, NOFA/Mass executive director and leader of another workshop in Worcester, said, “Sharing the knowledge people need to grow their own food has been the mission of NOFA since it began more than 30 years ago. Today, with the economic and ecological crises that we're in, I think a lot of people are once again turning toward backyard gardening as more than a hobby; it is also something essential for our well-being.”

In addition to the Boston area events, workshops are also being held in the following communities: Newbury, Middleboro, Worcester, Barre, Winchendon Springs, West Springfield, Wendell, Chesterfield, Great Barrington, and Pittsfield. For information on how to register, visit www.nofamass.org, or contact Ben Grosscup 413-658-5374 ben.grosscup@nofamass.org.

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