News

F ro m G e o rg i a O rg a n i c s
S u m m e r 2 0 0 5 w w w. g e o r g i a o r ga n i c s . o r g 770 .9 9 3 . 5 5 3 4

A Harvest Dinner: Autumn Benet for Georgia Organics

September 29 Atlanta
Featuring Chef Michael Tuohy of Woodre Grill. www.georgiaorganics.org: 770.993.5534

for Alternative Poultry in Georgia

By Suzanne Welander
s a consumer of high-quality locally produced vegetable and dairy products, it seemed natural that my awareness would eventually shift to my meat decisions. I am not alone in wanting something more from my chicken, as the proliferation of poultry bearing the natural moniker afrms. The grocers case brims with products labeled natural, free-range, and antibiotic and hormone free. Even mainstream restaurant chains such as Panera and Chipotle, with major nancial backing from McDonalds, suggest to consumers that a natural chickenone raised without antibiotics, fattened on feed free of animal by-productstastes better and is better for you. Clearly, with limited background information on how the chickens are actually raised, consumers respond to the word natural as a quick and easy way to differentiate one product from another, even though there is no consistent denition for the term. Natural or not, most commercially produced chicken is raised under remarkably similar circumstances: primarily indoors within houses that hold an average of 25,000 birds, eating a diet scientically formulated to efciently produce rapid muscle growth. Despite the occasional claims on packages that imply that hormone-free is something unique, regulations prohibit the administering of growth hormones to any chicken. Regardless, as a result of diet and breeding, the vast majority of American broilers reach maturity and are harvested at the tender age of 6 weeks old. Scanning labels for more information did little to dispel the factory-farmed aura, stylized logo of a happy little farm notwithstanding. Promising that the bird lived cage-free or had access to the outdoors seemed euphemistic at best. I found myself going to further and further lengths to locate poultry I

A Needle in the Haystack: The Search

Free TAG Workshop

For small, beginning & limited resource farmers September 22
Team Agriculture Georgia (TAG) offers sessions on farm management, rural development, and conservation skills, including organics, direct marketing, medicinal herbs, and cut owers. www.teamaggeorgia.com. Details on page 9.

felt good about eating. The natural chicken touted by Bell and Evans as minimally processed, no articial ingredients added hardly satised my conscience. But ordering meat via the Internet and paying to have it shipped seemed ridiculous in both expense and principle. Surely in Georgia, the leading producer of broilers in the United States, I would nd what I was looking for. So I started talking to farmers directly.

Certiably Organic!
October 6 Atlanta
GO will lead an organic certication workshop at Gaia Gardens as part of the Community Food Securitys Annual Conference. See page 9 for more information, visit www.foodsecurity.org, or call 310.822.5410.

Birds of a Different Feather?

Turns out Georgias small family farms are well aware of consumers like me. Everybody who comes to the farm, its the rst thing they ask aboutdo you know where I can get clean meat? says Andy Byrd of Whippoorwill Hollow Organic Farm, near Conyers. In addition to what the birds eat, the living conditions the birds are raised under are primary among his customers concerns. In Savannah, Shirley Daughtry, owner of Heritage Organic Farm, and manager of a local food distribution network, has heard from her customers that organic
Contd on page 5

Georgia Organics
P.O. Box 8924 Atlanta, GA 31106 770.993.5534 info@georgiaorganics.org www.georgiaorganics.org
goboard@georgiaorganics.org Barbara Petit, President Andy Stocklinski, Ph.D. Vice President Mike Gilroy, Secretary Leslie Fellows, Treasurer George Boyhan, Ph.D. Leeann Culbreath Juan Carlos Diaz-Perez Jennifer DuBose Will Harris Daron (Farmer D) Joffe Rick Reed Alex Rilko Patrick C. (Mike) Smith Charlotte Swancy Kathleen (Kat) West

From the Director

What is Georgia Organics really doing?
ure, this newsletter is packed with articles and events about issues you care about, namely healthy foods and sustainable farms. But you may be hard pressed to specically name some of Georgia Organics strategic projects. Perhaps youve come to our annual conference or some other event and have a sense of our work. The truth is we dont always toot our own horn like we should. I recently completed a lengthy grant application, and in it, I had to take inventory of our programs and accomplishments. In re-reading the section that outlined our nine current initiatives, I was duly impressed and realized that if I have to remind myself about everything positive we are doing, I sure better remind the membership. To bring you up to date, I have summarized below some of our efforts in just the past three months. My plan is to be diligent in sharing this information every quarter, so you will get a clearer picture of how Georgia Organics staff spends its days, why we do what we do and what impacts or gains we are making. After all, if you are reading this, you likely made an investment of some kind in this organization, so its time to check how your portfolio is doing.

Board of Directors

Advisory Board
Skip Glover Luanne Lohr, Ph.D. Stephanie Van Parys

Alice Rolls

Sincerely,

Executive Director

Organizational & Program Update (April June 2005)

Mentoring & Outreach Karen Adler continues to work with our six farmer-to-farmer mentoring pairs and receive excellent feedback from participants. Mentoring farmers Andy and Hilda Byrd, of Whippoorwill Hollow Farm, and Daron Joffe (Farmer D), of Serenbe Farm, met with mentees Keith Poole and Donna Papastathis, and Karen, for training farm visits in May. Reduced Pesticide Use Relinda Walker and Rick Reed coordinated three eld days in April and May on blueberries, no-till peppers and watermelon in south Georgia attended by a total of 102 people. Curriculum Development Lynn Pugh is coordinating the creation of a curriculum on organic growing and markets for use by university extension agents, master gardeners and high school educators. Georgia Organics led a three-day eld tour of seven sustainable farms for fteen instructors in June. Regional Food Initiative Georgia Organics assisted Emory University and the University of Georgia in hosting the rst regional food conference held in Atlanta in early June and attended by seventy-nine people. Direct Marketing Education GO is creating video clips of six farmers to highlight direct marketing strategies.The rst video was completed in June.All clips will debut on our website later this summer. Community Gardens GO, in partnership with the Atlanta Community Gardens Coalition, assisted in organizing the second annual tour of community gardens in June, attended by 83 people. Alice Rolls led the bicycling portion of the tour to promote community gardening and alternative transportation. Organic Peanut Initiative Georgia Organics joined representatives from SARE, UGA, Hebert Green Agroecology, USDA National Peanut Research Laboratory, and USDA-ARS in May to discuss how to strategically advance the production of organic peanuts. Savannah Organic Weekend Georgia Organics hosted the Second Annual Savannah Organic Weekend, attended by 140 people, to promote sustainable and organic foods and farms. The three events were sponsored by the Melaver Family Fund, Gottliebs Restaurant and local area farmers. New Ofce GO moved to our new Atlanta ofce and painted with the help of ve stalwart volunteers. All paint colors selected were named after veggies, including celery and pumpkin. Other Events Georgia Organics promoted and participated in the following events: Earth Day at Patagonia, Athens Farm T Gardening Class at Sevananda, Harrys Earth Day, the Southern Living Idea House Grand our, Opening, Les Dames Chef Appreciation Dinner and the Department of Human Services Employee Health Fair.
News From Georgia Organics www.georgiaorganics.org Summer 2005

GO Staff
Executive Director alice@georgiaorganics.org Administrative Assistant maryanne@georgiaorganics.org Editor & Outreach Program Coordinator 404.633.4534 karen@georgiaorganics.org Farm Marketing Program Coordinator lynn@georgiaorganics.org On-Farm Research Coordinator rick@georgiaorganics.org Program Coordinator for South Georgia relinda@georgiaorganics.org
News From Georgia Organics July 8, 2005 Published Quarterly Georgia Organics, Inc. P.O. Box 8924, Atlanta, GA 31106 Volume 9 Issue #2 Copyright 2005, Georgia Organics, Inc. All rights reserved

Alice Rolls

Mary Anne Woodie

Karen S. Adler

Lynn Pugh

Rick Reed

Relinda Walker

Home Grown: Cultivating the Roots of Real Change

he Community Food Security Coalition celebrates its Ninth Annual Food Security Conference in Atlanta, GA at the Westin Peachtree Plaza from October 5 through October 9, 2005. CFSC brings this educational and empowering event to the home of the civil rights movement, with the intent of cultivating the roots of real change in food security. Hosted by the University of Georgia Cooperative Extension Urban Gardening Program and in partnership with the Atlanta Community Food Bank, this conference will present an effective forum to confront pressing issues in family farming, childhood obesity, and hunger. The event offers the Home Grown feel of Georgia and its local food traditions, while reecting the full spectrum and diversity of the community food sector. The event kicks off with pre-conference trainings in Organic Certication, presented by Georgia Organics, Master Gardening, and School Gardening, with eld trips to local farms and gardens. Invited keynote speakers include Georgia Labor Commissioner Michael Thurmond and Special Advisor to the Director General of the Food and Agriculture Organization Eva Clayton. Some fty-ve interactive workshops and panels will feature speakers from the frontlines of the community food sector. Projected to bring together at least 600 participants from across the country and the South, the conference will provide an abundance of information and stimulating dialogue about solutions to the health and community development challenges facing both urban and rural communities. The Community Food Security Coalition is a North American organization of environmental, nutrition, sustainable agriculture, community development, gardening and anti-poverty and anti-hunger groups. CFSC seeks to develop self-reliance among all communities in obtaining their food and to create a system of growing, manufacturing, processing, distribution, and selling food that is regionally based and grounded in the principles of equity, health and sustainability. For more information visit www.foodsecurity.org or call 310.822.5410.

Farm 255: New Restaurant in Athens

Has Roots in Local & Sustainable Farming
The founders of a local organic farm have opened a restaurant in downtown Athens, GA, called Farm 255. Located at 255 W. Washington Street, the restaurant also houses a full bar, hosting live performances by wellknown local musicians. Farm 255 serves Mediterranean-inspired fare with Southern accents, reecting their commitment to local, sustainable and organic farms. Seasonal menus change frequently to highlight local produce at its peak. Owned and operated by Settebello Restaurant Group, Farm 255 has its roots in Full Moon Cooperative, a 100-acre farm in Athens that is managed by four of Settebellos partners.
For information and reservations call 706.549.4660 or visit www.farm255.com.

LocalHarvest: Match Made

in Cyberspace
Farmers: Looking for customers to enjoy the benets of your organic and sustainably grown produce? Consumers: Looking for healthy, mouthwatering, local food? You wont nd each other on eHarmony! LocalHarvest is the online matchmaker for you. Along with Georgia Organics, LocalHarvest believes that the freshest, healthiest, most avorful organic food is whats grown closest to you. Registering more than 5,000 hits a day, their website is designed to help you nd farmers markets, family farms, and other sources of sustainably grown food in your area, where you can buy produce, grass-fed meats, and many other goodies. You can click on their interactive map to zoom in, or use the search form for quick results. If you are a farmer, market manager, restaurant owner, CSA, or run a business related to locally-grown food, you can add your listing to their directory - free. Try it for yourself! www.localharvest.org.

Be Sure Youre Getting All The Dirt

eorgia Organics monthly eNewsletter, The Dirt, keeps you up to date on important events, issues, and short items of interest. If you are not receiving it, send your name and e-mail address to Maryanne@georgiaorganics.org, and well make sure you dont miss any of The Dirt.

Summer 2005

News From Georgia Organics www.georgiaorganics.org

GO SAVANNAH:

Second Organic Weekend on the Coast a Success

Thanks to all who attended, and to all who worked hard and contributed to make the second GO Savannah Organic Weekend on May 21 and 22 a success. Once again, a wonderfully diverse group of people came together for a variety of events to learn, enjoy, and celebrate organic food, farming, and healthy living. Starsh Caf (formerly Bread & Butter Caf) ofcially kicked things off on Saturday with an incredible organic brunch featuring made-to-order omelets, stone-ground heirloom grits, and their famous bread pudding, prepared organically, of course. The surprisingly cool weather didnt stop folks from shopping for organic goodies and craft items across the street at the Growing Hope Community Market. Bill Harris & Alice Rolls talking coffee Peter Brodhead, owner of Brighter Day Natural Foods, gave an engaging and educational talk about the value and healing properties of a variety of herbs and foods. Following that, participants were welcomed at The Sentient Bean, Savannahs vibrant coffee-house, for a coffee cupping (tasting) presented by Bill Harris, Lee Harris, and Tripp Pomeroy, of Caf Campesino, importers and roasters of all-organic, all Fair Trade coffee from around the world. In addition to providing tastes of a variety of delicious coffees, the Caf Campesino crew spoke about coffeegrowing, the importance of Fair Trade, and the inner workings of a coffee roasting operation. The grand nale: Organic Sunday Dinner at Gottliebs Restaurant. As the weather heated back up, an appreciative group of diners, including the Critz family party, contributing farmers, and other good food enthusiasts, found cool refuge in the elegant restaurant owned by the three Gottlieb brothers. Chef Michael Gottlieb presided as the staff presented course after course of savory organic dishes, paired with wonderful wines. Well before the Strawberry Short Cake with Cream Cheese Ice Cream, any straggling non-believers were converted to the organic camp. Special thanks to the Melaver family for their continuing generous sponsorship. Thanks also to the Starsh Caf and Gottliebs Restaurant, The Sentient Bean, Caf Campesino, Relinda Walker, gracious volunteer Anna Gounaris, and event founder Shirley Daughtry. The organic meals were made possible by Heritage Organic Farm, Walker Farms, Dyal Farm, Deep South Growers, and Brighter Day Natural Foods. It can take a long time to establish a tradition, but fortunately the GO Savannah Organic Starshs Chef Bob Hann prepares Weekend has made it in two short years. See you next spring!
organic omelets.

Natural

GRASSFED GROUND BEEF

MINIMALLY PROCESSED - CONTAINS NO ARTIFICIAL INGREDIENTS

Grassfed beef is better because:

Its healthier More of the right fats, less of the wrong fats. Higher in Omega 3s, conjugated linoleic acid (CLA), and beta carotene. No added hormones or antibiotics. It is safer Our cattle are farm raised from birththis is the ultimate source verification. No worries about E. coli or mad cow disease (BSE). It tastes better Our ground beef contains all of the high value steak cuts. This unprecedented procedure gives our beef its unique high quality. It is the right thing to do White Oak Pastures supports the humane treatment of animals, independent family farmers, and environmentally sustainable practices. Will Harris, Proprietor www.whiteoakpastures.com PO Box 98, Bluffton, GA 39824 229.641.2081 willharris@whiteoakpastures.com

Currently available at these fine retailers:

Publix Atlanta: The Peach Publix at Perimeter Chastain Plaza Peachtree Battle West Paces Ferry Publix Atlanta: Publix at Ponce Toco Hills Publix at Piedmont Paces Ferry Center Ansley Mall Publix Dunwoody Dunwoody Hall Publix Alpharetta Haynes Bridge Village Publix Marietta Highlad Plaza Woodlawn Point Piedmont Commons

Also at Natural Foods Warehouse in Alpharetta and natural food stores through Tree of Life

News From Georgia Organics www.georgiaorganics.org

Summer 2005

A Needle in the Haystack Contd from page 1

Photo courtesy of Whippoorwill Hollow Organic Farm

chicken is something that they want. Daughtry satises her customers with Eberly organic chicken from Pennsylvania. Its a popular item with our co-op members Daughtry says. The whole chickens and the chicken breasts. Laurie Moore, program coordinator for the Farmers Fresh Food Network, based in Carrollton, has found another way to meet the demand. Moore, who also runs Moore Farms with her husband, Will Moore, imports whole, dressed birds from Blackwater Farms in Mississippi, selling them to customers for $2.80 per pound. Consumer demand for sustainable, organic poultry is huge. We get calls from all over Georgia and Alabama... people from Columbus would drive up to Atlanta to pick up. Blackwater Farms chickens arent certied organic; what they are is pasture-raised. Steve Bator, Blackwaters co-owner, notes that organic regulations do nothing to prohibit large-scale factory farming practices. Bator says, We refuse to do connement on our property. Their focus? Raising the birds as humanely as possible. Consumers have responded positively to Blackwaters product, even without the organic label. Business has grown from 100 to 15,000 birds in three short years. Pasturing farmers put what is right for the chickens as their rst priority. On the pasture, the chickens spend their days outside foraging for bugs and eating grasses in an environment free of pesticides and chemical fertilizers. It only takes a day or two for the chickens to pick the patch bare so mobile pens are used to move the small ocks to fresh ground as needed. This frequent movement reduces the buildup of pathogens that cause infection. Birds raised on pasture are therefore healthier and dont require feed laced with sub-therapeutic doses of antibiotics. It all adds up to a tastier bird. Anyone with a palate can tell the taste is a lot richer, says Patrick Martins of Heritage Foods USA. Because birds mature more slowly and get more exercise, pastureraised chicken has a rmer texture with greater marbling and avor than their indoor brethren. In a nice bit of synergy, doing whats best for the bird also happens to be whats best for the human: grass-fed poultry is also healthier for you. Meat from grass-fed poultry, while low in fat, has high levels of Omega-3 fatty acids, known as the good fat because they play a vital role in every cell and system in your body. (See sidebar for more benets.)
Summer 2005

It is also signicant that pasture-raisings inherently small volumes eliminate the environmental pollution that puts concentrated large-scale poultry production facilities on the EPAs monitoring list. According to the National Center for Appropriate Technology, 63% of all pastured poultry enterprises raised less than 1,000 birds a year in 1999nearly half of all pasturing farmers in the NCAT study raised less than 500 broilers annually. Perhaps best of all, it is the small family farm that stands to reap the nancial benets from capitalizing on the burgeoning and yet-unsatised demand. With as little as 5, 10, or 20 acres, a minimal investment and some incremental labor, a new revenue stream can be created. This diversication keeps small family farms thriving, an increasingly difcult endeavor in the face of corporate farming practices that require huge economies of scale and capital investments in return for razorthin margins. Recognizing the hope that pasturing offers to Georgias smallest farms, Fort Valley State University instructs farmers in pasturing practices. Explains Will Getz, Ph.D., a professor and extension specialist in animal science at FVSU, these farms are not going to be the low-cost producer. Consequently, marketing is integral to the pasturing farmers success. The product has features that people will pay more foronce the farmer develops a good customer base, word of mouth kicks in, says Dr. Getz. Trying to locate these farmers is another matter. Indeed, the two sources I located quickly dried up. One required membership in their CSA (Community Supported Agriculture group) in order to receive chicken; recent reports are that they no longer offer poultry even to their CSA members. The second was recently told by the state to cease selling their poultry for human consumption. If pasturing creates a grand slam by simultaneously beneting small family farms, consumers, the environment and the chickens themselves, why isnt it happening in Georgia?
Two workshops presented by Florida Certified Organic Growers & Consumers Inc. (FOG)

Contd on page 6 5

News From Georgia Organics www.georgiaorganics.org

A Needle in the Haystack Contd from page 5

Health Benets of Pasture-Raised Poultry

A recent study, funded by the USDA, tested chickens raised on fresh green pasture and compared them with chickens raised in connement houses.The meat from pasture raised chickens contained: 21% less total fat 30% less saturated fat 28% fewer calories 50% more vitamin A 100% more omega-3 fatty acids Additionally, the pasture raised birds contained signicant levels of omega3 fatty acids where conventional chickens had none. The human body cannot produce omega-3s on its own; they must be obtained through diet. The following are some health benets of pasture raised chickens from studies cited on www.eatwild.com and in Jo Robinsons book Why Grassfed is Best!: People with ample amounts of omega-3 fatty acids in their diet are less likely to have high blood pressure or an irregular heart beat. They are also less likely to have a heart attack. In animal studies, omega-3s have slowed the growth of a wide array of cancers and kept them from spreading. Omega-3 fatty acids reduce bronchial hypersensitivity in asthma patients. Eating grassfed meat gives you a lower risk of becoming infected with pathogenic E. coli bacteria. This is a more basic and natural way of dealing with E. coli than to irradiate the meat we eat. Additionally, a study completed by Virginia Tech found pastured poultry to be 70% lower in fat; of the fats present, levels of poly-unsaturated were signicantly higher while saturated and mono-unsaturated were lower. In a separate study conducted by James Madison University, bacterial contamination has been found to be lower. Conventional poultry averaged 3600 cfu/ml (colony-forming units per milliliter) compared with 133 cfu/ml in the pastured poultry in the study.
From www.jehovahjirehfarm.com.

Bottlenecks in Supply

he problems facing Georgias small-volume poultry farmers rival the size of the untapped demand. The lesser deterrent is the lack of locally grown feed. But farmers ready to pony up and pay the high cost of shipping organic feed in from Virginia face an even bigger deterrent: processing. There are zero processors who serve small volume poultry farmers in Georgia. In fact, Blackwater Farms in Mississippi claims to be the only multi-species processor in the entire Southeast. While Blackwaters processing business has fostered a thriving cottage industry of small poultry growers in their locus, the long journey would prove too stressful for chickens raised in Georgianot to mention being contrary to the fuel-saving benets associated with local production. As a pasturing farmer interested in providing a certied organic and local product to his customers, Emile DeFelice, of Caw Caw Creek Pastured Pork and the Carolina Farm Stewardship Association, thinks about these problems daily. His diagnosis? The feed end of the thing, the processing end of the thing, the whole things broken. According to DeFelice, some top-down leadership is required to create a supportive infrastructure that says, We want small farms in our state, and heres what were going to do about it. Enticed by a constant stream of customer inquiries, Andy and Hilda Byrd, of Whippoorwill Hollow, thought they had found a solution to the supply-side problems. By pooling organic feed orders with other farmers, they took a bite out of shipping costs. And rather than look for an external processor they chose to do the processing themselves on the farm. The end product was pricey at $3.75 a pound, but given the tight supply and high demand, the Byrds found a ready market. Thats when they hit the nal stumbling block. A confusing intersection of federal and state regulations, combined with patchwork enforcement, led them to believe, at rst, that their operation was unorthodox, but not illegal. The USDA inspected their processing facility and provided assurances that it was on par with approved facilities in other states. As is standard USDA practice, the Byrds were exempted from inspections during the actual slaughter and subsequent processing since their volume didnt meet the USDA minimum threshold of 20,000 birds a year., and they were planning to sell only within the state. When asked for comment, the state had a different opinion. Georgia law states that all meat for sale in markets and restaurants must have been inspected by an approved authority during processing. You can process (uninspected) all you want, can use them on your own or for your guests and your family, but you cant sell them, encapsulates Dr. Rex Holt, Director of the Meat Inspection Section of the Georgia Department of Agriculture. So who provides these inspections? For chickens in Georgia, the USDA is the only approved authority and the farmers only choice. But due to the USDA minimum volume exemption, Georgias small farmers cant get inspections from the USDA even if they paid for them. Its a real Catch-22, admits Dr. Holt. The situation inherently, if unintentionally, favors chicken processors using conventional practices to raise and slaughter successive highvolume waves of birds.
6

The Byrds found themselves smack in the middle of this dilemma earlier this year when state consumer protection regulators informed them that they were not in compliance with Georgia consumer protection laws, and told them to cease selling their birds for human consumption. Tommy Irvin, Georgias Commissioner of Agriculture, says, The best suggestion is to form a co-op to bring farmers up to the volume they need to qualify for USDA processing inspections. Referencing Gold-Kists success as a co-op that recently went public, Irvin states, A lot of programs in the South were made successful by co-ops. If theres a big market for this type of bird, the co-op can have control of the production, produce for the market, and keep all the prot. Matching the federal exemption for small farms (as is done in the Carolinas and Alabama) to allow intra-state sales from uninspected small volume processors isnt an option. Says Irvin: I understand that some states are looking the other way. My focus is making sure the product is wholesome and safe. Georgia isnt going to look the other way. Ironically, the state can and does provide inspections of exotic poultry breeds for a fee. Chicken, however, being encompassed by the federal meat inspection act, does not qualify for this service. That the vast majority of consumers buy raw meat of unknown origin at their local grocery store without a second thought about its safety is a testament to the condence they have
Summer 2005

News From Georgia Organics www.georgiaorganics.org

in the current system. Though the opportunity for contamination is inntesimally small, the mass-processing model increases the likelihood of widespread impact should infection occur. Consumer protection aside, given the huge economic stake Georgia has in broilers ($4.3 billion of the total $10.2 billion state agricultural yield) the state cannot be less than vigilant in the toleration of unregulated ockseven though its the illegal importation of specialty birds thats most likely to be the source of an infection. The 2002 outbreak of Exotic Newcastle Disease in the western U.S. resulted in the mass destruction of 3.9 million birds; the highly contagious avian inuenza appeared in Delaware, Texas, and Virginia the same year. Big poultry is a highly competitive business characterized by micro-margins; even a small outbreak in Georgias intensely concentrated poultry farms would have a devastating nancial impact on the growers, employees, and ancillary businesses that benet from poultry.

grass-fed beef. Theres no guarantee that the facility will end up in Georgia; Alabama is also under consideration as a potential site.

Dying of Thirst in Sight of Clean Water

ndy and Hilda Byrd were left with this last suggestion by the Department of Agriculture: spend $100,000 or more on a processing facility and pool volumes with other farmers in the area to meet the USDA minimum requirement. Unlike conventional poultry processor Sanderson Farms entry into Colquitt County last year, no one is lined up to offer economic assistance to the Byrds or any of the other small family farms who could prot from raising poultry on pasture. Its the survival of heritage farming itself thats at stake. Needless to say, a fraction of the $4 million grant money (including a $1.2 million grant from the U.S. Department of Commerce secured by Senator Saxby Chambliss) supporting Sandersons entry into Colquitt could create multiple smallvolume processing facilities strategically located throughout the state, each bolstering the economic stability of the many small family farms in their reach. In the meantime, confusion reigns among Georgias small-scale farmers interested in raising and selling small quantities of poultry. They know demand is high and they can sell their product. The state tells them they need to talk with the USDA about inspections. The USDA gives them the green light. They become aware that the state might have a problem with that, and they end up unsure about how to proceed. Worse, some farmers new to the situation have no idea that what theyre investing in might not be legal. Last month, Andy Byrd found himself selling organic feed to a farmer who claimed to have received the go-ahead on his plans. Its understandably frustrating. Says Byrd, I want to do it the right way and give a good product to the people I sell tofor people to know that its inspected. In the long run I hope thats what happens. Having once experienced a locally grown, pasture-raised Kosher King broiler, I hope so too.
A long-time organic consumer and good-food enthusiast, writer Suzanne Welander lives in Atlanta, where she has organized her neighbors to become customers of a CSA (Community Supported Agriculture) farm.

Chicken Feed to Fuel Georgias Farms

mall volume processors may be the least of Georgias poultry worries. Currently, Georgias comparative advantage in conventional poultry production lies solely in the efciencies created by the vertical integration within the state. These efciencies are great enough to outweigh Georgias distance from midwestern feed sourcesfor now. With future increases in fuel and shipping costs inevitable, Georgias distance from feed will eventually negate this advantage, giving conventional poultry companies incentive to develop infrastructure in other states or countries located closer to feed sources. Luann Lohr, Ph.D., of the University of Georgia, is looking for a solution. She nds millet promising as a feed crop ideally suited to Georgias climate and topography. Readily substitutable for corn in the traditional soybean/corn feed mix, millet doesnt require the irrigation corn does, thereby conserving Georgias limited freshwater resources. Her proposal, awaiting funding by the university, is to study the production of organic millet within a closed input-output system that demonstrates the entire organic model as viable. Getting millet production established in Georgia, especially organic millet, could prove a lucrative insurance policy for the states poultry stake. Tyson is quietly buying up organic grains to get organic feed to supply their lots, Dr. Lohr notes. If we get organic millet off the ground and supplied in sufcient quantities, there would be a demand. The dearth of organic feed affects the entire Southeast. Farmers typically encounter shipping costs as much as 2.5 times the cost of the feed itself. If certied organic feed were readily available, it is these small pasturing farms that are ideally situated to quickly make the switch to organic certication. Combining access to locally grown organic feed with approved processing facilities would have an industry spring up overnight, says county extension agent and farmer Bill Hodge, of Hodge Common Sense Beef. Hodge, in conjunction with the University of Georgia, recently completed a feasibility study for the creation of a processing facility. Though still three to ve years away, Hodge is gathering the names of farmers interested in pooling resources to build a multi-species processing operation that could encompass heritage turkeys, pastured pork, lamb and
Summer 2005

The Chicken and the Egg

Compliance and licensing to produce and sell eggs on a small scale in Georgia is relatively inexpensive, and much more straightforward than for poultry. To be licensed by the state to sell eggs, farmers must learn how to candle eggs, using light to determine each eggs quality and grade.The Department of Agriculture holds candling workshops at no cost to the farmer, and issues a certicate to those who pass.Agriculture Department employees must inspect and approve the farmers candling area. Eggs must be gathered, cleaned, graded, stored, and transported at an ambient temperature not to exceed 45 degrees Fahrenheit.The state egg law also species requirements for labeling, depending on how the eggs are marketed.
Summarized from The Georgia Egg Hunt, by Suzanne Welander, News From Georgia Organics, Fall 2004. For complete information on regulations, please contact the Georgia Department of Agriculture, www.agr.state.ga.us. For a copy of the article, contact the editor, karen@georgiaorganics.org, or call 404.633.4534.

News From Georgia Organics www.georgiaorganics.org

Georgias Local Farmers Markets

NORTH FULTON TAILGATE FARMERS MARKET, ALPHARETTA Location: Wills Park Tag Ofce/Horse Park in Alpharetta, 11913 Wills Road Dates: June - August , Wednesday and Saturday morning, 7 a.m. sold out. Fresh-picked fruits and vegetables, culinary herbs, berries, local honey, cut owers, and plants Contact: Angela Kinnel, 770.551.7670 or uge1918@arches.uga.edu DOWNTOWN ATHENS FARMERS MARKET Location: 300 College Avenue at Washington, Athens Dates: Mid-May to mid-August, Saturday, 7 a.m. - noon Contact: Frank Henning , 706.549.3580 ATHENS GREEN MARKET Location: Athens, Big City Bread Patio Dates: Year-round, Saturday, 9 a.m. - 1 p.m. Contact: Carol John, caroljohnarrow@mindspring.com MORNINGSIDE FARMERS MARKET, ATLANTA Location: 1393 N. Highland Avenue, NE, Atlanta, in the parking lot next to Horizon Restaurant Dates: Year-round Saturday morning, 8 a.m. - 11:30 a.m. Locally grown organic vegetables, herbs, owers, and fruits, soaps, herbal products, pottery, furniture, and other crafts. Free cooking demonstrations by local chefs. Contact: 404.444.9902 Website: www.morningsidemarket.com GREENMARKET AT PIEDMONT PARK, ATLANTA Location: Piedmont Park, 1071 Piedmont Avenue, NE, Atlanta Dates: April - October , Saturday, 9 a.m. - 1 p.m. Georgia-grown produce, baked goods, food specialty items, fresh garden owers, herbs, arts and crafts. Website: www.piedmontpark.org FARMERS MARKET AT SPRUILL GALLERY, ATLANTA Location: Spruill Gallery - 4681 Ashford Dunwoody Road (just north of Perimeter Mall), Atlanta Dates: June - August Wednesday - 8 a.m. to 1 p.m. Locally-grown, organic, fresh fruits, vegetables, herbs and owers Contact: 770.394.4019 Website: www.spruillarts.org COTTON MILL FARMERS MARKET, CARROLTON Location: Carrollton, Georgia, Bradley Street, downtown district, across from City Hall Dates: April - October, Saturday morning, 8:00 am - 12:00 pm All locally-grown vegetables, fruit, eggs, and grassfed beef. Also, honey, bread, owers, shade grown coffee, cheese, plants, soaps, baskets, and folk art. Contact: Wendy Crager, Market Manager 770.537.3720 wcrager@yahoo.com or Will Moore, Market Chair 256.449.9504 moorefarms1@hotmail.com Website: www.cottonmillfarmersmarket.org BATTLEFIELD FARMERS MARKET, CHICKAMAUGA Location: Walker Co. Agricultural Center, located behind the Walker Co. Civic Center, 10052 N Hwy 27. Dates: June - October, Saturday 8 a.m. - noon. Rain or shine. First year for this market. Locally-grown or produced fruits, vegetables, plants, herbs, owers, eggs, baked goods, jellies, jams, honey. Acting Market Director, David Matterson, matf@aol.com Contact: Market sponsored by the Walker County Young Farmers Association. 706.638.7739 Website: www.battleeldfmkt.org SIMPLY HOMEGROWN: A COMMUNITY MARKET, CLAYTON Location: Corner of Savannah Street (76 West) & Main Street (next to Praters Main Street Books) in historic downtown Clayton, Rabun County Dates: May - mid September, Saturday morning, 9 a.m. to noon, Regional growers. Fresh, mostly organic produce and local fresh-ground corn meal and grits. Contact: 706.782.9944 Website: www.simplyhomegrown.org SQUARE MARKET, COVINGTON Location: 1169 Washington Street, one block west off historic Covington Square Dates: April October, Friday 4 p.m. - dusk Local farm products, horticulture, artisans specialty items. Contact: 770.784.1718 Website: www.squaremarket.org CUMMING FARMERS MARKET Location: Castleberry Road, across from the Fairgrounds Dates: June August, Wednesday & Saturday, 7 a.m. sold out. Locally-grown fresh vegetables as well as herbs, berries, local honey, owers, plants, and other value-added food products. Contact: Carol Propes, 770.887.2418 DOWNTOWN DECATUR MARKET Location: Downtown Decatur on the Square, just behind the old Court House Dates: May - December, Wednesday, 10:30 am - 1:30 pm. Locally-grown produce, owers, plants, herbs, honey and other valueadded food products. Contact: Nicole Coleson, 404.377.0894 Website: www.decaturfarmersmarket.com DOWNTOWN KENNESAW FARMERS MARKET Location: Historic Kennesaws Train Depot Dates: May - September, Tuesday morning, 6 a.m - 10 a.m. (next to Trackside Grill) and Thursday evening, 5-8 p.m. at the Train Depot Fresh-picked fruits and vegetables, herb products, berries, local honey, owers, plants, and herbs. Contact: Tome King, 678.717.7518 ROME GREEN MARKET, ROME Location: Bridgepoint Plaza, located behind the AG Edwards building in downtown Rome Dates: May - October 2005, Saturday, 9 a.m. - 1 p.m. Locally and sustainably-grown produce, fresh cut and potted owers, native ornamentals, fresh cut and potted herbs, herb products, berries, local honey, grass-fed beef, fresh baked whole grain breads, local arts and crafts. Free music. Contact: Liz Peterson, Market Manager, 706.290.9653, patchworkfarms@mindspring.com or Ann Arnold, Director, Rome Downtown Development, 706.236.4477. Email downtown@romega.us. THE GROWING HOPE MARKET, SAVANNAH Location: On the corner of East Broad and Gwinnett street across from the Bread & Butter Caf, Savannah Dates: April - June; & October December, Saturday, 9 a.m. - 1 p.m. Organic and locally grown produce, fresh baked bread, fair trade coffee, local honey, baked goods. Weekly chef demonstrations. Contact: Rebecca Freeman, 912.236.0955, rebeccabel@hotmail.com. A community project of Union Mission. DOGWOOD FARMERS MARKET, TALLAPOOSA Location: Tallapoosa, Georgia On Robertson Avenue, between Veterans Memorial & Tallapoosa Primary School Dates: Spring - late September, Saturday morning, 8 a.m. - 1 p.m. Fresh-picked fruits and vegetables from Haralson and Cleburne counties Contact: Ken Mugg, 770.574.9688

Upcoming Workshops & Events

A Harvest Dinner: Autumn Benet for Georgia Organics
September 29, 7 PM, Atlanta Hosted by Ginny and Charles Brewer in Ansley Park, and featuring Chef Michael Tuohy of Woodre Grill. For updated information visit www.georgiaorganics.org or call 770.993.5534.

Community Food Security Coalitions Ninth Annual Conference

Home Grown: Cultivating the Roots of Real Change
October 5-9, 2005, Atlanta, GA This national conference will feature over 40 workshops, networking, eld trips and skill-building sessions, local food and culture, and much more. Take advantage of this years convenient location to connect with more than 600 people from around the country on issues related to healthy foods, farms, and communities. www.foodsecurity.org; 310.822.5410.

Save the Date:

GO-5 Seasons Farm to Feast
Thursday, November 10 Sandy Springs, GA Once again, Dave Larkworthy and Dennis Lange, owners of 5 Seasons Brewing Company, will graciously host a gala GO-5 Farm to Feast to raise awareness, membership, and money for Georgia Organics and sustainable living. Join us for food, fun, and festivities, as Chef Dave, along with a bevy of talented local farmers, bring you a fabulous organic harvest dinner. In addition to the best meal in town, you will be treated to live entertainment, presentations on organic and sustainable growing (and eating!), and a new lm highlighting the years activities on the farm, with Georgia Organics, and at The 5. Watch www.georgiaorganics.org for details, or call 5 Seasons Brewing Company at 404.255.5911.

Certiably Organic!

October 6, Gaia Gardens, Atlanta, 9:30 am - 4:40 pm Georgia Organics and Gaia Gardens present an all-day workshop and eld tour for growers interested in becoming certied organic. Experienced educators and farmers will offer a step-by-step overview of the certication and inspection process, including a review of organic principles, the National Organic Program rules, recordkeeping, labeling, and choosing a certifying agent that is right for you. Hosted at Gaia Gardens, a 5-acre community farm in metro Atlanta that was recently certied organic. Attendees will receive a certication notebook and lunch. Transportation for CSFC attendees from the conference hotel is also included. Limit 60 people. Cost to be announced. Additional information and registration is available at the conference website, www.foodsecurity.org, or call 310.822.5410.

TAG Free Workshop For Small, Beginning, & Limited Resource Farmers
Thursday, September 22, Dalton GA TAG (Team Agriculture Georgia) presents a fall workshop at the Northwest Georgia Trade and Convention Center.

National Organic Certication Cost Share Program

The Georgia Department ofAgriculture is participating in the program. Applications will be mailed to the certied organic growers, processors, and the handlers who have expressed an interest. If you are interested, contact Vernon Mullins, Organic Program Manager for the Georgia Department of Agriculture, by e-mail at vmullins@agr.state.ga.us or by phone at 706 595-3408. Organic producers, handlers and processors must be certied by a U.S. Department of Agriculture (USDA) accredited certifying agent during the period of October 1, 2004 to September 30, 2006. The cost share program is on a rst come, rst served basis. Funding for the cost share program was included in the 2002 Farm Bill. The National Organic Program of USDAs Agricultural Marketing Service (AMS) is administering the program with the cooperation of the state agencies agreeing to participate. These agencies will determine the qualication of each applicant.
Need help with nancing your organic certication? You may be able to qualify for as much as 75 percent of the cost up to $500 under the National Organic Certication Cost Share Program.

Topics will include Organic Growing: Principles, Production, and Marketing, as well as Choosing Direct Markets that Fit Your Farm, both presented by Georgia Organics. Other topics will be: Medicinal Herbs; A PRIMER for Selecting New Enterprises For Your Farm; Field Grown Nursery; Forage-Fed Beef and Lamb; Meat Goat Production and Management; Risk Management Strategies; Small Chicken and Egg Enterprise; and Sustainable Natural Resource Management Opportunities. The luncheon topic will be Cut Flowers. The TAG workshop is free, and includes lunch. To register visit www.teamaggeorgia.com or call Kellie Vaughn, 706.638.2207.
Produced in partnership with the RMA (Risk Management Agency) of the USDA

Summer 2005

News From Georgia Organics www.georgiaorganics.org

Monsantos Secret Study

Shows Health Hazards of GM Corn
A Monsanto study on a type of GM (Genetically Modied) corn shows signicant harm caused to rats fed on the variety, called MON 863, designed to be rootworm resistant. The study shows kidney abnormalities and unusually high levels of white blood cells. It raises serious concerns about the impacts of GM foods on human health. In spite of the irregularities in the health of the rats fed the GM corn, the Monsanto report concluded that these were irrelevant, and should not be attributed to the GM corn, even though the rats fed non-GM corn exhibited no such problems. Monsanto had tried to suppress their own study, although they had to deliver it to European regulatory bodies for consideration of approval of the corn in Europe. Monsanto had claimed that their study could not be made public as it was condential business information. The German government, alongside Greenpeace, contested Monsantos claim. On Monday, June 20, 2005, a German court overruled Monsantos appeal, and the data was made available to the public. Two scientists, Dr. Arpad Pusztai and Professor Eric-Gilles Seralini, who had reviewed the study for the German and French governments, but who had been forbidden from speaking out about it, were nally able to reveal their concerns about the safety of MON 863. Not only were the effects on the rats cause for concern, but according to the scientists, the design of the experiment was poor, and Monsantos own conclusions laughable. The scientists were clear that the EU (European Union) Environment Council vote should not give approval to MON 863. MON 863 also contains a gene for antibiotic resistance, which under EU law should be avoided. The study seems to back research carried out by Dr Pusztai 7 years ago on the effects of GM potatoes on rats. Dr. Pusztai, one of the worlds leading toxicologists, had found serious impacts on the health of the rats. But his conclusions were inconvenient to the biotech-funded scientic establishment. He was widely criticized, accused of using awed methodology, and forced into retirement. But nobody was interested in repeating the experiment to see if it held true or not. This new report, from Monsantos own laboratory, goes a long way to show that concerns about the health impacts of GM crops should not be ignored. Although the EU will now likely ban Monsantos MON863 corn, this same rootworm-resistant corn is already being grown and consumed on a major scale in the United States.
Adapted from news items on the Organic Consumers Association website, www. organicconsumers.org, with thanks to Teresa, who summarized and posted much of this information, and The Independent/UK article of May 22, 2005, Revealed: Health Fears Over Secret Study into GM Food, by Geoffrey Lean.

First Ever Bioneers Southeast Forum This Fall

Coming to Decatur, Georgia, October 14 16, 2005. Take part in three days of workshops, networking, brainstorming, visioning, alliance-building, art-making and problem-solving. You will be helping to build new networks across communities, cultures, and disciplines, while connecting with women, men and youth who are making change Experience meals of locally grown food, provocative lm screenings, spoken word performances and live music from around the South and around the world. Share live presentations from Janine Benyus, Thom Hartmann, Bill McKibben, Carolyn Raffensperger, Bernice Johnson Reagan of Sweet Honey in the Rock and other progressive visionaries, ghters, artists, entrepreneurs and innovators. Opportunities are available to volunteer, sponsor and exhibit at the Bioneers SE Forum. For details, contact: BIONEERS SE FORUM emcnally59@abovethefold.info 404.371.8554 www.inspiringfutures.org/bioneers

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Summer 2005

Growing Together with GO!

Thank You to our New and Renewing Members and Benefactors
BENEFACTOR Ms. Millie Melaver, Savannah, GA Mr. and Mrs. Norton Melaver, Savannah, GA Tanner Health System, Carrollton, GA Trinity Presbyterian Church, Atlanta, GA WestWayne, Atlanta, GA SUSTAINER Mr. & Mrs. Dale Critz, Critz Family Fund, Savannah, GA Natures Path Foods U.S.A. Inc., Blaine, WA BUSINESS Anson Mills, Columbia, SC Georgia Crop Improvement Association, Athens, GA PrePrint, Atlanta, GA The Sentient Bean, Savannah, GA Weissman, Nowack, Curry & Wilco Law Firm, Atlanta, GA PATRON Jennifer DuBose & Christopher Bivins, Atlanta, GA Danyse & Julius Edel, Savannah, GA Alice Jepson, Savannah, GA C. Gail Johnson, Atlanta, GA Joan Karpeles & Jo Harwood, Atlanta, GA FARM Joanna Cravey, Cravey Farms, Eastman, GA Martha & Robert Daniel, Athens, GA Nicolas Donck, Crystal Organic Farm, Newborn, GA Lynne Dorsey-Smith, Creek Hill Vineyards, Wildwood, GA Joseph & Frances Gatins, La Gracia, Clayton, GA Earl Groover, Cumming, GA Will Harris, White Oak Pastures, Bluffton, GA Cynthia Hayes, McIntosh SEED, Darien, GA Connie, Michael & Ray Horner, Horner Farms, Homerville, GA FARM (Contd) Tom and Karen Hunt, Twin Oaks, Pineview, GA Carl Jordan, Spring Valley Farm, Athens, GA Judy McVey, Sandhill Farm, Twin City, GA Daniel Parson, Gaia Gardens, Atlanta, GA Chuck Peters, Cloudland Farms, Cloudland, GA Liz Peterson, Patchwork Farms, Armuchee, GA Lynn Pugh, Cane Creek Farm, Cumming, GA Sharon Strube, Okie Dokie Farm, Suwanee, GA Wayne Tatum, Tatum Brothers Farm, Glennville, GA Relinda Walker, Walker Farms, Sylvania, GA Bob & Susan Woodall, Fort Creek Farm, Sparta, GA FAMILY Steve & Virginia Black, Statesboro, GA Robert & Suzanne Currey, Sparta, GA Elizabeth Douglas & Greg Hamblin, Powder Springs, GA Jeff & Francine Draughn, JEFRAN, Inc., Collins, GA Robert & Jeanne-Marie Halley, Atlanta, GA Edward Hatch, Atlanta, GA Lisa Holstein & Anne Clark, Atlanta, GA Charlie Jameson, Hull, GA Jim & Kim Kenney, Buford, GA Geoff, Lisa, Ella & Billy Lewis, Athens, GA Dennis Mason, Athens, GA Marilyn & David Oberhausen, Arimathea Farm on Yahoola Trace, Dahlonega, GA Deedee Real, Atlanta, GA Joyce & Bill Sayle, Atlanta, GA Debby Smith, Marietta, GA David & Melody Wilder Wilson, Atlanta, GA Clay & Paula Yeatman, Lilburn, GA INDIVIDUAL Karen Adler, Decatur, GA Kim Berry, Woodstock, GA Elaine Bolton, Grifn, GA George Boyhan, Ph.D., UGA-Southeast District Cooperative Extension Service, Statesboro, GA Deborah Breedlove, Macon, GA Charles Brooks, Ellenwood, GA Sheryl Burke, Atlanta, GA Sandi Burroughs, Lawrenceville, GA Judith Carter, USDA-ARS-National Peanut Research Lab, Dawson, GA Tami Chappell, Lilburn, GA Laura Ciampa, Atlanta, GA Rianna Erker, Atlanta, GA Carol Gandy, Post Properties, Inc., Atlanta, GA Patti Garrett, Decatur, GA Wiley C. Johnson, III, USDA-ARS, Tifton, GA Anne Kelley, Atlanta, GA Dottie Martin, Royston, GA Emily Mason, Decatur, GA Vanessa Miller, Decatur, GA Mary Elizabeth Morgan, Atlanta, GA Harry Neumann, Alpharetta, GA David Reeves, Atlanta, GA Elizabeth Sprague, Savannah, GA Anne Trotter, Savannah, GA Rahmie Valentine, Bluffton, SC Vera Vogt, Decatur, GA Mary Anne Williams, LaGrange, GA STUDENT Todd Crane, Winterville, GA

Summer 2005

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Summer 2005

Home Grown: Basil By Stephanie Van Parys

My family has a love affair with basil. The rst time I made fresh pesto from our sweet genovese basil grown in the backyard garden, my husband (then boyfriend) proposed on bended knee. Basil is a sure way to his heart. And my kids will gobble down a bowl of pesto pasta. After starting this article today, my son Oscar told me that he was hungry and that he wanted that green sauce that you put on curly noodles. And so I made our rst pesto of the season. Most of us planted basil in April, so why am I writing about this annual herb in July? Maybe you forgot to purchase plants in the spring or you realized that you would like to eat more basil than you are currently growing. Im here to tell you that it isnt too late to plant! I recently saw Carla Emery speak in Atlanta. She insisted that every gardener/farmer needs to plant at least one seed each day of the year. So, get outside and either start your seeds in pots to be transplanted later or sow directly into the soil. Our season for basil reaches into October, so you have three months to sow, harvest and eat that ne green leaf. Days to mature: 70 days Culture: Plant after last frost. Full sun. Not frost tolerant. Seed depth: The seed appreciates warm soil to germinate in. July wont be a problem. Lightly cover with soil whether in ground or pot. Distance between rows: 24-36 Distance between plants: 12-18 Pests and Diseases: Ive never had a problem with insects taking over my plants. However, every year I lose a few plants to a wilt I believe to be fusarium. Fusarium causes your basil plant to wilt and die. To avoid a complete loss of basil to the wilt, I plant 20 plants throughout the garden versus in one bed. Harvest: When picking straight from the garden for a meal, I pinch off the top four leaves from each growing point. When harvesting for a massive pesto making, I cut the plants to 6 above the ground and take the stalks inside the cool house to harvest. I choose the shiny succulent green leaves for the best taste. Prepare: Recipes are numerous. Im sure you have a recipe you have saved waiting for fresh basil. I saute onions, garlic until tender. Toss the mixture with hot cooked pasta, one scrambled raw egg, grated parmesan, seasonal veggies and fresh basil. Yumm... Preserving: My roommate placed the basil leaves in a single layer on a cookie sheet inside a gas oven (with pilot light) and let the leaves dehydrate over a few days. I usually puree the basil with olive oil and spoon into ice cube trays, freeze and use through the winter. I also preserve my pesto this way.
Summer 2005 News From Georgia Organics www.georgiaorganics.org 13

Cultivars to look for:

Nufar: Resistant to basil fusarium. A sweet Genovese variety. Good for pesto. Genovese: Traditional sweet basil used for pesto. Large, green leaves. Lemon: Small leaves. Tangy lemon avor. Culinary herb. Siam Queen: Thai cuisine. Magenta flower, good for ower border. Cinnamon: Cinnamon avor good for teas. Very attractive for the ower border. Red Rubin: Large leaf. Very good avor. Purple colored leaf.

Sources:
Johnnys Selected Seeds. www.johnnyseeds.com. 800.879.2258 Territorial Seed Company. www.territorial-seed.com. 541.942.9547 The Cooks Garden. www.cooksgarden.com . 800.457.9703 Stephanie Van Parys lives in Decatur with husband Rob, children Oscar and Eleanor, their two dogs and chickens. She gardens anytime she can in their city garden. Stephanie earned her degree in horticulture from UGA, and shares her knowledge and enthusiasm for organics and gardening with GO in many ways. She has coordinated the Childrens Program for the last four conferences and was coordinator for the monthly meetings. She also served on GOs board of directors as vice-president. Stephanie is the new executive director for the Oakhurst Community Garden Project in Decatur.

Market & Classieds

TaylOrganic Farm has CSA shares available. taylorganic@aol.com, 770.981.0827 or visit localharvest.org (use zip code 30294).

Calendar Contd
A Harvest Dinner: Autumn Benet for Georgia Organics. September 29, 7 pm, Atlanta, GA Featuring Chef Michael Tuohy of Woodfire Grill. For updated information visit www.georgiaorganics.org or call 770.993.5534. Community Food Security Coalitions Ninth Annual Conference Home Grown: Cultivating the Roots of Real Change October 5-9, 2005, Atlanta, GA This national conference will feature over 40 workshops, networking, eld trips and skill-building sessions, local food and culture, and much more. Take advantage of this years convenient location to connect with more than 600 people from around the country on issues related to healthy foods, farms, and communities. www.foodsecurity.org, 310.822.5410. Certiably Organic! October 6, Atlanta Georgia Organics will lead an all-day certification workshop at Gaia Gardens, an intown farm in Atlanta, as part of the Community Food Securitys Annual Conference. Additional information and online registration is available on the conference website at www.foodsecurity.org, or call 310.822.5410. Bioneers Southeast Forum. October 14-16, 2005, Decatur, GA Connect with women, men, and youth making change in small and powerful ways across Georgia and the Southeast. First ever Bioneers Forum in the Southeast presents three days of workshops,brainstorming,visioning,alliancebuilding and problem-solving. Featuring locally-grown food, lm screenings, and music. Live presentations from Janine Benyus, Thom Hartmann, Bill McKibben, Carolyn Raffensperger, Bernice Johnson Reagan of Sweet Honey in the Rock, and others. To get involved, or for more info: 404.371.8554; emcnally59@abovethefold.info; www.inspiringfutures.org/bioneers. National Biodynamic Conference October 14-16, 2005, Red Boiling Springs,TN Presented by the Biodynamic Farming and Gardening Association at the Long Hungry Creek Farm. Discussions on growing major fruit and vegetable crops; workshops on raising cattle, sheep, pigs, chickens, and bees. Also, talks on compost and compost tea, and presentations on Rudolf Steiners work in the elds of medicine, education, and meditation.A special pre-conference workshop, Demystifying Biodynamics, will offer a hands-on opportunity to make and learn how to apply all of the biodynamic preparations. Mingle with professional biodynamic gardeners, and experience firsthand the relationship between soil health and really good food. (Homegrown and biodynamic meals.) Info and registration: Biodynamic Farming and Gardening Association, 888.516.7797; biodynamic@aol.com. Carolina Farm Stewardship Associations 20th Annual Sustainable Agriculture Conference. November 4-6, 2005, Durham, NC Join hundreds of farmers, gardeners, educators, activists and consumers from the southeast for a weekend of organic information and inspiration! Over 65 workshops, informative exhibits, childrens programs, silent auction, local and organic food, Contra Dance, Seed Exchange, and farm tours. For more information call 919.542.2402 or visit www.carolinafarmstewards.org. GO-5 Seasons Farm to Feast. November 10, Sandy Springs, GA Once again, Georgia Organics and 5 Seasons Brewing team up with local farmers and musicians to bring you a fabulous organic harvest festival dinner. Watch the website for details www.georgiaorganics.org, or call 5 Seasons at 404.255.5911. Shitake Mushroom Workshop. December 3, Atlanta With Daniel Parson. Details to be announced. www.georgiaorganics.org,

ORGANIZATIONS
The Atlanta Community Gardens Coalition is a non-profit coalition of community gardens in the metro Atlanta area committed to supporting community gardening in Atlanta. www.atlantacommunitygardens.org. Earth Share of Georgia One simple way to care for our air, land and water. As Georgias only environmental fund, Earth Share partners with businesses and employees to support more than 60 leading environmental groups. 404.873.3173. www.earthsharega.org Southface Promotes sustainable homes, workplaces and communities. Free tour of the Energy & Environmental Resource Center, 241 Pine St, Atlanta. 404.872.3549 or e-mail info@southface.org or www.southface.org.

Calendar
Seed Saving Workshop & Dinner: Full Moon Organic Farm July 19, 1 pm, Athens, GA Free with Pre-Registration Cricket Rakita will lead a summer seed saving workshop with indoor and outdoor sessions. Genetics and mechanics of seed saving will be covered, with specic attention on disease and insect management and seed selection. The supply of organic seed in the Southeast is limited; the Save Our Seed Project aims to remedy this situation through education, networking, and partnership. Workshop is free; pre-registration is required. Dinner featuring local and organic food included, as well as educational materials. The Save Our Seed Project is co-sponsored by the Carolina Farm Stewardship Association (CFSA), Anson Mills Inc., Clemson University, Georgia Organics, the NCSU Cooperative Extension Service, the North Carolina Crop Improvement Association, the North Carolina Foundation Seed Producers, Southern Exposure Seed Exchange, and the Southern Seed Legacy. For more information and registration contact Cricket Rakita at 706.614.1451 or cricket@savingourseed.org Converting from Conventional to Organic Processing and Manufacturing: Opportunities, Challenges, and Success. August 26,Tampa, FL Florida Certied Organic Growers and Consumers (FOG), the non-prot parent organization of Quality Certication Services (QCS), presents this seminar featuring long-time organic industry experts Tom Harding, Rick Martinez, Marty Mesh, and the staff of QCS. Covers overview of the organic marketplace, the certication and inspection process, and requirements of the National Organic Standards. Specic advice on steps to convert from conventional to organic will be covered. Topics include: History of the Certied Organic Industry; Opportunities in the Organic Market; Introduction to Organic Certication; Formulating the Organic Product; Sourcing the Organic Ingredients: and Organic Certication and Labeling. 9 am 5 pm; Cost: $225. www.foginfo.org; 352.377.6345; fog@foginfo.org. For Inspectors Only: Inspecting the Organic Processing Facility August 27,Tampa FL Florida Certied Organic Growers and Consumers (FOG), the non-prot parent organization of Quality Certification Services (QCS) presents this seminar with inspector and trainer Rick Martinez, organic product development consultant Tom Harding, FOG Executive Director Marty Mesh, and the staff of QCS.Topics include: Review of Inspection Basics; Developing a Framework for Reviewing the Handling Plan; Categorizing Substances Found in the Organic Handling Plan and During the Inspection; and Making the Most of Inspection: Inspection From the Clients Perspective. 9 am 5 pm; Cost: $125. www.foginfo.org; 352.377.6345, fog@foginfo.org. TAG (T eam Agriculture Georgia) Workshop. September 22, Dalton GA Free workshop for small, beginning, and limited resource farmers. At the Northwest Georgia Trade and Convention Center. Topics include: A PRIMER for Selecting New Enterprises For Your Farm; Direct Marketing; Field Grown Nursery; Forage-Fed Beef and Lamb; Meat Goat Production and Management; Medicinal Herbs; Organic Vegetables; Risk Management Strategies; Small Chicken and Egg Enterprise; Sustainable Natural Resource Management Opportunities; and Cut Flowers. To register visit www.teamaggeorgia.com or call Kellie Vaughn, 706.638.2207. Summer 2005

Market and Calendar listing sponsorships are 90 per word, minimum 20 words. Free listings available to non-prot organizations as space is available. If your group publishes a periodical or directory we would like to trade listings. (Please limit free listings to 50 words.) Send listings with payment (check to Georgia Organics or VISA/MC info) to Georgia Organics at PO Box 8924, Atlanta, GA 31106. Send ads electronically to karen@georgiaorganics.org. Call Karen Adler at 404.633.4534 for display sponsorship info. Please see www.georgiaorganics.org for more info about sponsoring advertising in GO publications. Deadline for the Fall issue is September 9th.

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Is your membership current? Check mailing label for your expiration date & renew today.

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Your Membership Keeps us Growing! Join Georgia Organics Today.

Member(s) Name ___________________________________ Company / Farm Name ______________________________ Profession _________________________________________ Address ____________________________________________ City, State, Zip ______________________________________ County: ____________________________________________ Telephone _____________________ Fax ________________ E-mail _____________________________________________ New Member _____________ Renewing Member ___________ Volunteer with Georgia Organics and make a difference. Check any volunteer opportunities that interest you. ____Events ____Fundraising ____Community Outreach ____Newsletter ____Political Advocacy ____Let me know what GO needs

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______Benefactor: $1,000 ______Sustainer: $ 500 ______Business: $ 250 ______Patron: $ 125 ______Farm: $ 45
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Members receive the GO quarterly newsletter, as well as discounts on the Annual Conference, all educational programs, advertising, and other services. All dues and donations to Georgia Organics are tax-deductible. Questions? Call 770.993.5534
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The mission of Georgia Organics is to promote organic and sustainable growing in Georgia for the health of the land and people. This institution is an equal opportunity provider.