Blueberries and Basil this weekend!
With the wild and cultivated blueberry season in full swing, visit several Local Hero farms this weekend for celebrations, tours and activities. Sample blueberry wine. Pick your own berries and much more!

Basil more your style? Be sure to stop by Stockbridge Farm for their fourth annual Basil Festival and taste 21 different varieties!

Get all the event info on our Events page at buylocalfood.com!

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Local Libations: Drinking up beverages made in our own backyard

"With farmers markets, community supported-agriculture shares and local fruits and vegetables in many supermarkets, area consumers have become pretty loyal to Pioneer Valley produce. A natural extension, then, is that when they sit down to a lovely meal-whether at a restaurant where local bounty influences the menu, or in their own homes where they're cooking Hadley asparagus or Sunderland zucchini-they might want to reach for a beverage made in their own backyards. Several area beer, wine and hard cider makers can provide those drinks."

This wonderful article gives a behind-the-scenes glimpse of life at Local Hero members West County Winery, Chester Hill Winery and the People’s Pint, along with 3 other local fermenters/brewers. To read the entire article, visit the Daily Hampshire Gazette website (requires subscription).

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Biodiesel use on rise at local farms
By Claire Morenon

Alternative energy, and the environmental and economic benefits of using alternative energy sources, has become one of the most important and widely debated issues of our era. For those in or interested in the agricultural field, biodiesel is front and center in the debate because of the many applications of an alternative diesel fuel on farms and because biodiesel is often made from agricultural products, such as rapeseed and soybeans.

Biodiesel is a biodegradable, non-toxic fuel that can be made from waste vegetable oil, virgin oil feedstock, or animal fats. It can be used in diesel engines with little or no modification. Biodiesel has far fewer emissions than petroleum-based diesel fuel when burned; in fact, biodiesel has been shown to reduce carbon monoxide emissions by 50% and carbon dioxide by 78%.

Most commercial biodiesel is mixed with other fuels, such as petrodiesel and kerosene, in part because pure biodiesel tends to gel at around 40 degrees Farenheit. Therefore, winter operations require a mixture to keep the fuel fluid. At Seeds of Solidarity Farm and Education Center, the machines and vehicles run on full-strength biodiesel from April through October and a blend of biodiesel and petrodiesel throughout the winter months. There are other factors that make the use of biodiesel slightly different from petroleum-based fuel, such as the fact that biodiesel degrades natural rubber gaskets so those must be replaced. Also, biodiesel is a solvent and will break down residue deposits in fuel lines, so while the engine will be cleaner, the fuel filters need to be replaced more often until the deposits have been cleaned out. Teresa Jones of Full Bloom Farm in Whately says, “In terms of farm operations, it fits right in. After the initial filter frenzy, we’ve had no other challenges using it.” Finally, biodiesel has a higher lubricity index than petrodiesel and can keep the fuel injector functional for longer.

The debate is still raging about biodiesel in regards to economics and efficiency. A study for the Tennessee Valley Authority showed that the average US farms uses 8.75 gallons of fuel per acre of land to produce one crop, while average rapeseed crops, a common source of oil that can be converted into biodiesel, produce 110 gallons of oil per acre. In terms of land productivity, rapeseed is an efficient source of convertible oil. These numbers do not, however, factor in the energy used to process the oil, the yield of diesel fuel from raw oil, or the cost of biodiesel relative to petroleum-based oil. A study that was conducted in 1998 by the U.S. Department of Energy and the USDA factored in many of these variables and found that, for every unit of fossil fuel that is consumed in production, there is a yield of 3.2 units of biodiesel.

Land diversion towards the production of crops that can be processed into biodiesel has raised some questions about whether biodiesel could possibly replace fossil fuels as the world’s primary energy source. Many regions cannot afford to devote enough arable land to fuel production to completely offset their fuel demands. Studies are being conducted on the viability of certain species of algae as oil sources, the production of which could shift the burden away from arable land towards desert regions with high solar irradiation. The use of waste vegetable oil from restaurants can also supply large amounts of biodiesel, if not enough to replace fossil fuels altogether.

DeWitt Thomson and Teresa Jones at Full Bloom Farm bought a thousand gallons of biodiesel three years ago and used it up. They started using it again when they found Alliance Energy in Holyoke, which delivers and offers a discount through an agreement with the Biodiesel Co-op. According to Teresa, they use biodiesel because, “Biodiesel is one tangible and accessible step we can take toward sustainability. Organic agriculture still uses a lot of fossil fuel and fossil-fuel based products, even though we don’t use synthetic pesticides or fertilizers. In the long run, we will need to develop and use many more renewable fuels and products to keep agriculture viable here.” They also appreciate the health and environmental benefits of reduced soot emissions.

Deb Habib and Ricky Baruc of Seeds of Solidarity were interested in using alternative energy sources when, according to Deb, “we visited Iraq… and saw the impact on human life and environment due to wars over oil and resources. This confirmed our interest in finding an ‘alternative’ fuel source.” They have been using biodiesel for almost eight years, and these days they get it from a neighbor who makes it themselves. It can also be purchased at a wide variety of hardware stores, automotive parts stores, gas stations and farm supply stores. While Deb stresses that reducing dependence on fossil fuels through using alternative fuels is only part of the equation and that overall energy use must be reduced as well, she listed many ways in which biodiesel use benefits farmers, families, and the environment, She says, “Stuff runs better on biodiesel, renewable energy is homeland security, there are many sources from which to make biodiesel, locally and globally (including waste products, algae and tropical oil crops as well as supporting US farmers), fewer emissions means less exhaust compromising health, such as with children’s asthma exacerbated by diesel emissions.”

To find biodiesel retailers: http://biodiesel.org/buyingbiodiesel/retailfuelingsites/default.shtm

For on-farm delivery of biodiesel: Co-op Power, a Greenfield-based energy cooperative building sustainable energy for our region, is now offering 5%, 20% and 100% biodiesel deliveries for on-farm use. Biodiesel burns cleaner than diesel fuel, reducing particulate matter that causes headaches, asthma, and other lung diseases. It reduces green house gasses that cause global warming. It increases energy independence in our region. Good for you; Good for everyone.Call 413-772-8898 or toll free 877-266-7543 to get an estimate for delivery to a tank at your farm. Deliveries are made at a competitive rate; Members receive a ten cent a gallon rebate at the end of the season. Join now and learn more about great savings on Co-op Power's new solar hot water kits.

Further reading: Deb Habib recommends: From the Fryolater to the Fuel Tank by Josh Tickell

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Whole Foods to require stores to buy from local farmers
Source: meatingplace.com, Pete Hisey, and SFGate.com

Whole Foods Stores, the Austin, Texas-based grocery giant, is being bruised by criticism that it has grown so rapidly that it has left some of its core values behind, recently announced it is now requiring that each store buy products directly from at least four local farmers.

The company, known for its natural and organic products, sources most of its meat and produce nationally and in some cases internationally, and founder and chief executive John Mackey is attempting to push the chain back to its local roots.

In addition to buying from local farmers, Whole Foods stores will be encouraged to host local farmers markets in its parking lots, and the company has hired an "animal compassionate field buyer," according to The San Francisco Chronicle to work with livestock suppliers to enforce its standards of humane animal care.

Further, the company announced earlier that is providing up to $10 million a year in low-interest loans to small, local farmers to encourage the production of grass-fed, humanely raised meat, poultry and dairy products.

Matt Boulanger at Whole Foods in Hadley with local heriloom tomatoes in 2004.

The move is one of several the chain is making to bolster its street cred in response to stinging criticism by influential Berkeley author Michael Pollan for not walking its talk when it comes to supporting sustainable food systems.

At the same time, Whole Foods feels the fiery breath of Wal-Mart's big move into the organic market, and needs to keep itself ahead of the pack.

Locally, the Whole Foods store in Hadley (the former Bread and Circus) has a strong track record of buying from local farmers. “We are empowered by the company to work with local farmers and we work with over 30 farmers from Western MA every year, throughout the season,” says Matt Boulanger, produce team leader responsible for working with and buying from local farmers. “I’ve been here almost 20 years and there are several local farmers who have been here since before I came on board.” Happy Valley Organics, a local organic farmer-owned cooperative, cites their relationship with the store and with Matt as important in their development as an organic farming business.

Whole Foods Hadley customers are fortunate to have a store with strong local buying practices, and summer is the best time to experience the range of produce Matt and his team set out. “This month we have a lot of local greens, lettuces, summer squash, green beans, peppers, and peaches,” says Matt. “Tomatoes are just around the corner and some early apples by the end of the month. With our new warehouse in Connecticut we can get great produce from regional growers in CT and throughout New England.”

To read more about Whole Food’s move to improve its local buying at all its stores, click here.

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NEWS

Movement toward more sustainable food systems is growing
CISA is mentioned in this Boston Globe article about 'localvores' and the growing buy local movement! Click here to read.

X-Rays, Check-ups, and Vegetables
by Kelly Coleman

Franklin Medical Center, with CISA support and assistance, made a real commitment to buying local food this year: the cafeteria buys directly from a local farmers and their human resources department offered a Community Supported Agriculture program to employees that delivers produce directly to work. And on Friday, July 21st, Franklin Medical Center hosted a one-day farmer's market featuring 8 local farmers selling everything from emu products to blueberries. Staff and patients at the hospital mingled as they toured the mini-market. "This is a first for us," said Larry Pelland, Operations Supervisor of Food & Nutrition Services at Franklin Medical Center, "and a great way to mark the beginning of our work, through CISA, to bring more locally grown products to our staff and patients at the hospital."

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Annual NOFA Summer Conference August 10-13
Don’t miss New England’s premier organic event: Learn how to grow good food, have fun, eat well, and meet fellow enthusiasts of locally grown real food and organic living!

Register today for the NOFA Summer Conference!

The NOFA Summer Conference is New England’s largest and most comprehensive gathering of growers and enthusiasts of organic food and healthy lifestyles. This year’s conference promises to be the most exciting yet, with more than 200 workshops (mostly new topics!), concurrent programs for kids and teens, an organic country fair, organic meals, dance, music and fellowship! Organic trailblazer Sister Miriam Therese MacGillis, founder of a 300-member biodynamic CSA, will talk about the connection of faith and farming.

A pre-conference event will share success stories for food and farming education. The state agriculture commissioner will debate with a factory farm critic and a small farming advocate about the efficacy of chip-tagging animals to track animal diseases.

Don’t miss it. Register now! And walk in regisrations are welcome. Click here for more information about the conference, including a schedule.

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Tomato Festival returns August 27
Visit Red Fire Farm in Granby later this month for a celebration ‘for the love of the tomato’ Sunday August 27, 12 – 5 PM. Tomato enthusiasts, tomato curious and tomato lovers from around the Pioneer Valley come yearly to spend an afternoon at the farm tasting 60 varieties of heirloom and hybrid tomatoes, walk and run through the farm fields, attend informative planting, canning and cooking demonstrations and more. For all the details visit www.redfirefarm.com. Click here to see their flyer.

Got meat?
‘Meat CSA’ debuts in Hardwick

Looking for a source of locally grown, pasture-raised and hormone free meat? Look no further than Chestnut Farm in Hardwick (just east of the Belchertown/Ware area).

Local Hero Chestnut Farm raises grassfed beef and lamb and pastured poultry and pork. Memberships in the meat CSA are based on pounds per month. Shares are sold in 6 and 12month increments. Each delivery will come freshly cryo-vacuum packed and recently processed at a USDA slaughterhouse. All orders will include a range of meat, some months it may be more beef and pork, other months may have more lamb and poultry. Each order will be about half ground meat, stew meat, flank steaks and about half higher-end cuts such as center cut chops and steaks. Meats are delivered frozen in a farm cooler bag to a prearranged location each month. For more information about this new CSA, download their flyer here.

Chestnut Farm is also seeking vegetable CSA farmers who want to add a meat share to their own offerings. For information on this option and for any other questions, contact Kim Denney or Rich Jakstis, Chestnut Farms 404 Turkey St, Hardwick413-477-6656, kimfarm@mindspring.com.

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Increasing farm income from woodlots
Local cooperative holds meetings to help farmers harvest and market wood products

Farmers with woodlots are invited to attend one of three meetings offered in western Massachusetts and the North Quabbin area where the Massachusetts Woodlands Cooperative will discuss the program to increase farm income through value-added, green-certified forestry activities. The Massachusetts Woodlands Cooperative (MWC) was awarded a grant from the Sustainable Agriculture Research and Education Program (SARE). Through this grant, which is a collaboration with Community Involved in Sustaining Agriculture (CISA) and the University of Massachusetts, will learn about the benefits of sustainable forestry and marketing their forest products through membership in the Massachusetts Woodlands Cooperative.

Meetings will be held:

Tuesday, August 22, Hilltown CDC, Chesterfield
Tuesday, September 12, Southwick Town Hall, Southwick
Tuesday, September 26, Orange Town Hall, Orange

All meetings will be between 7 p.m. and 9 p.m., with dessert and refreshments available.

If you are a farmer with at least 20 acres of woodlot and are interested in being part of a new, innovative business, please contact Emily Boss at the Massachusetts Woodlands Cooperative at (413) 397-8800 or email emily@masswoodlands.coop for more information.

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Hampshire County Farmers Market debuts this month
The Ware Farmers’ Market will begin on Saturday August 26th at Grenville Park at 7:30AM… with a special ribbon cutting ceremony at around 10AM. Running until the last day of the market on November 11th, we’ll have have tomatoes through pumpkins through apples...and much more. We’ve got the harvest season covered ! Fresher Foods, a Local economy with Local advantages, Grower-to-you prices, Fun… Why not join as a vendor ? You don’t have to be a farmer…We’re working on getting our website running (warefarmersmarket.org) but, until then, if you have any
questions just email, Francesco Tripoli, tripoli@hotmail.com.

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NEW! Tip Sheets for Farm Businesses: Marketing to Enhance Farm Viability

CISA's new series of marketing tip sheets, "Marketing to Enhance Farm Viability," provides valuable information on a variety of topics for growers and agricultural businesses. The tip sheets include information from our work with Local Hero members and the expertise of experienced farmers, including several active in the Pioneer Valley Women’s Agricultural Network.

The titles of the tip sheets are:

Developing a Marketing Plan for Your Farm
Using Paid Advertising as Part of a Marketing Plan
Working with the Media: Public Relations and Publicity
Workshops and Classes as a Marketing Strategy

Download one or all of the tip sheets here or call Jennifer at 413-665-7100 to receive a copy of the tip sheets in the mail.

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Food for Thought
How buying local food contributes to sustainability
By Heidi Garrett-Peltier, Staff Economist, Center for Popular Economics

In 1810, 84 percent of the U.S. workforce was employed in agriculture. Today, it’s down to two percent. Thanks to dramatic increases in productivity resulting from advances in technology and the mechanization of agriculture, we can produce a great deal more food with far fewer people than we could 200 years ago. But does this progress come at a cost?

Large-scale corporate farms are able to out-compete small-scale (often family-owned) farms and drive them out of business. Economies of scale (the competitive edge gained by being bigger) enable large corporate farms to produce more cheaply than smaller farms. These large farms are able to invest in expensive machinery and buy their inputs (fertilizer, seed, etc.) more cheaply than small farms, which in turn makes it difficult for small farms to compete. One might think that corporate farming is better for the consumer – large farms, producing more efficiently, can offer products at lower prices. In addition, the vast network of global agriculture allows consumers access to many varieties of foods throughout the year that can not be produced locally.

The advantage of lower prices, however, may be offset by other, more detrimental effects. In the case of corporate farming, those effects include environmental degradation, decreased plant and animal diversity, poorer nutritional value, and money leaking out of the local economy and into the pockets of ‘absentee owners.’

• Local food increases environmental sustainability:
Environmental degradation results not only from the use of pesticides and chemical fertilizers, but also from the packaging, transportation and distribution of food. On average, each food item consumed in the U.S. travels 1,500 miles before reaching our tables. Packing and delivery alone account for an estimated 80-90% of fossil fuels used in global food production. Jim Hendrickson of the University of Wisconsin-Madison estimates that 9.14 percent of total energy consumption in the U.S. is accounted for by the production, processing and transportation of food. Local food consumes fewer fossil fuels and contributes to lower carbon dioxide emissions than does food that has to travel a great distance. Large-scale farms can also contribute to decreased plant and animal diversity – both through clearing land and destroying native flora and fauna, and by replacing native varieties with genetically modified varieties of crops. Reduced variety means less ability for crops and animals to withstand the strains of disease.

• Local food increases economic sustainability:
In additional to threatening environmental sustainability, corporate farming threatens economic sustainability. Corporate farming changes the dynamic of ownership: small-scale farmers, rather than working for themselves and being the owner of their labor, become employees or suppliers of agri-business, thus vulnerable to wage and price cuts, inferior working conditions, and other forms of exploitation. Small scale farmers are often forced to “buy high and sell low” – since large scale agri-businesses are sole suppliers of feed and grain to farmers and sole purchasers of farmers’ production, they are able to manipulate prices and exploit farmers. Furthermore, as consumers purchase products from large-scale farms, their money goes into the pockets of “absentee owners” rather than to local farmers and the local economy. Buying local food helps local farmers survive and helps to support the local economy in general by keeping more money circulating in the community. According to the New Economics Foundation, $1 in consumption of local food results in $2.50 for your community. In comparison, $1 spent in a supermarket results in only $1.40 for the community.

• Local food is more nutritious and flavorful:
Corporate farming is driven by the goals of maximizing yields and profits, not nutrition and taste. Local foods, which are purchased almost immediately after harvest, can be much more flavorful and preserve more of their nutrients than foods which are picked before maturity in order to be distributed thousands of miles away. Furthermore, since small-scale farmers often eat what they grow and drink the water from their wells, they are more likely to protect their soil and water than are large-scale farms which pollute waterways and erode soil as they seek to increase profits.

Consumption may not be the key to changing the world, but consumption of local food can begin to undo the harm created by agri-business. Join a CSA (Community Supported Agriculture, wherein you buy a share of a local farm’s output and get a weekly distribution of in-season crops), buy produce from a farm stand or farmer’s market, and opt for local food over well-traveled food – you’ll contribute to the economic and environmental health of your community and eat better food in doing so.

Sources:
- To read about local food campaigns, the benefits of eating local foods, and how to become a local food advocate, visit:
http://www.buylocalfood.com
http://www.foodroutes.org/
http://www.sectionz.info/ (a project of EcoTrust)
http://www.localharvest.org/

For reports on the environmental impacts of food production, read:
Deumling, Diana, Mathis Wackernagel, and Chad Monfreda, “Eating Up The Earth: How Sustainable Food Systems Shrink Our Ecological Footprint,” July 2003.

“Adding Values to Our Food System: An Economic Analysis of Sustainable Community Food Systems,” Prepared by Integrity Systems Cooperative for the U.S. Department of Agriculture Sustainable Agriculture Research and Education Program, 1997.

© 2006 Center for Popular Economics
Econ-Atrocities are the work of their authors and reflect their author's opinions and analyses. CPE does not necessarily endorse any particular idea expressed in these articles. The Center for Popular Economics is a collective of political economists based in Amherst, Massachusetts. CPE works to demystify economics by providing workshops and educational materials to activists throughout the United States and around the world. If you would like more information about CPE please visit our website at www.populareconomics.org. If you would like to automatically receive CPE’s Econ-Atrocities by email, subscribe by clicking here.

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Mass. Farmstands launches new website

The Massachusetts Association of Roadside Stands and Pick Your Own has launched the newly updated web site. The website design connects consumers with up to date information about member farm stands and pick your own farms and orchards.

The site is organized by categories and includes an interactive push-pin map of the state with links to member farms and their web sites. The home page is designed so that consumers can get information about products of interest in one click, search for farms by name and search for farms by location.

The Massachusetts Association of Roadside Stands and Pick Your Own is a membership association that supports farms in Massachusetts with direct marketing and enhances the livelihood of member farms while promoting farm fresh products within Mass.

Please visit the new site at www.massfarmstands.com. Any farmer is welcome to join at any time. Membership is $75 per year.

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Federal program available to help Massachusetts landowners improve wildlife habitat
Summer is a good time for habitat assessment

Massachusetts landowners who would like to protect or restore valuable ecosystems and wildlife habitat on their property may be eligible for technical and cost-share assistance to install conservation practices through the federal Wildlife Habitat Incentives Program (WHIP).

Through the WHIP program, landowners may receive up to 75 percent of installation costs for conservation practices. WHIP was authorized in the 2002 Farm Bill and is administered by the U.S. Department of Agriculture’s Natural Resources Conservation Service (NRCS).

According to Massachusetts WHIP program manager Beth Schreier, summer is the best time to assess wildlife habitat. “Now would be a good time for landowners to contact their local NRCS office for assistance in assessing habitat on their property,” said Schreier. “Plant identification, for example, is much easier at this time of year when things are growing and there’s no snow cover.”

Interested landowners should contact their local NRCS field office at a USDA service center for more information.

Contact NRCS locally for more information:
Greenfield: (413) 772-0384 ext 3
Hadley (413) 585-1000
Pittsfield (413) 443-6867 ext 3

General program information is available on the NRCS Massachusetts website at www.ma.nrcs.usda.gov.

Eligible lands include privately owned land and occasionally state and local government land. Target areas in Massachusetts include early successional habitats (grasslands, shrub lands, and young forest), freshwater wetlands, upland oak forest, pitch pine/scrub oak habitat, coastal habitats, and rivers and streams. Examples of conservation practices eligible for WHIP cost-share funding include early successional habitat development and management, projects enhancing fish passage, wetland restoration and riparian buffer establishment.

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Federal government soliciting comments on grass fed meat marketing rules

Source: Sustainable Agriculture Coalition

If you are a consumer of grass or forage fed meat, consider submitting your comments supporting a 99% grass or forage fed standard that clearly prohibits feeding livestock conventional grain-based feed. There’s an August 10th deadline so make comments soon.

”Your e-mail or letter is crucial to the approval of a strong 99% percent grass or forage feeding requirement for the USDA grass fed meat label claim. The general aim of the proposed 99% standard is to ensure that producers seeking to market their products with the grass fed label raise their livestock on diets that contain no significant amounts of grain.

The current proposed rule includes vague language that might result in misinterpretation of the rule, and allow producers to incorporate higher levels of corn and other mature grains into the diet of livestock intended to be marketed as grass fed. Fortunately, with some simple changes the standard can be clarified, and a sound rule with clear feeding requirements can be approved.

Submitting comments to the USDA urging them to clarify the kinds of grass and forage that livestock can be fed under the rule will help ensure that this rule does what it is intended to doprovide consumers with a grass fed label they can trust, and make certain the small and medium-sized farmers who have built this important market will continue to benefit from their dedication to the principles of sound land stewardship and animal welfare.”

To comment online, follow these steps:
1.Click here:http://www.regulations.gov/fdmspublic/component/main

2:Select to the AGENCY search under "Search Regulations and Federal Actions"

3. Select Agricultural Marketing service out of the drop down menu (under agencies)

4. Hit submit (bottom right)

5. Scroll down to the third docket listed: AMS-2006-0068

6. Scroll all the way over to the right to the little yellow speech bubble icon and click it.

7. Follow instructions for commenting.

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Workshops, Events, Announcements

From the Ground Up
A Workshop for Beginning Farmers on Greenhouse Management, Cultivation, Irrigation, and Marketing

Tuesday, August 8th, 9 AM – 3 PM. Cedar Circle Farm, East Thetford, VT
This day-long workshop will provide beginning farmers and growers with practical information on managing mechanical systems—greenhouses, irrigation, and cultivation—on horticultural farms.

Topics include trickle and overhead irrigation, greenhouse construction and management (including season extension strategies), and techniques and equipment to control weeds. The day will also include a session on direct marketing strategies for vegetable and berry growers and time for discussion about business planning and resources for beginning farmers.

Cost: $30 per person. Sponsored by UVM Extension. For more information, contact Beth Holtzman at 802-656-5459 or beth.holtzman@uvm.edu.

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Northeast Organic Dairy Producers Alliance 6th Annual Field Days Event
August 18 & 19, 2006 at the Organic Dairy Research Farm, Durham, UNH
With the price of conventional milk falling while organic demand outstrips supply, many farmers are considering transitioning to organic dairying. “This is a critical time for the organic dairy industry,” says Maine farmer and president of NODPA, Steve Morrison, “and this two day event will educate us all about what the future holds; how we can participate in decision making and influence the future of our industry. It promises to be a lively couple of days filled with information, discussion, education and networking.” For more information: http://www.nodpa.com/2006fielddays.pdf or contact Ed Maltby, NODPA Executive Director, 413-772-0444 ednodpa@comcast.net.

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WINE AND GARDENING PARTY ~ The perfect summer event!
Thursdays, Aug. 17, 24 & 31~ 4 p.m. or 5 p.m.

Reservations strongly suggested by calling 413.665.8306 ext. 1238
Visit Yankee Candle for this wine and garden event. Guest arrive on the Chandler's Patio for a small wine tasting of summer style wines. Tammy Myers will be on hand to talk about the wines and give some suggested food pairings. Then you will move on to a 45 minute guided tour of the grounds of Yankee Candle Village. The tour will be led by Wade Basset, with Snow and Sons on hand to answer all your gardening questions and give out gardening tips. You will end the tour in the garden area of the Home Store with a coupon for your shopping spree. Reservations strongly suggested by calling 413.665.8306 ext. 1238. Cost: $15.

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AGRICULTURAL COMMISSION ROUNDTABLE
Wednesday, August 23, 2006, 7 pm
Williamsburg Grange, Route 9

Join us for an open discussion of Agricultural Commission goals, projects, successes, and topics for Western Mass Agricultural Commission Conferences planned for Saturday, November 4, 2006 – Northampton area Saturday, December 9, 2006 – Pittsfield area
(save the dates!)

To RVSP to the Roundtable discussion, contact Ann Gibson, BPRC&D agibson.rcd@verizon.net (413) 256-1607 ext. 2. For more information, contact Pete Westover, MDAR. westover03@comcast.net (413) 665-4077.

Sponsored by MA DAR, Berkshire-Pioneer RC&D, TTOR-Highland Communities Initiative, CISA, Berkshire Regional Planning Commission, Mass Farm Bureau, American Farmland Trust, Pioneer Valley Planning Commission, Berkshire Natural Resources Council, Berkshire Grown, Franklin Land Trust, Franklin Regional Council of Governments, Williamstown Rural Lands Foundation, Sheffield Land Trust, and Hampshire & Hampden Conservation Districts.

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August 16
ServSafe certification course
Mass. Law requires that all foodservice establishments have on staff at least one full time manager/supervisor who holds a CURRENT food safety certificate. 8:30am-6:00pm. The program will cover:
New info on food allergies
Guidelines for employee hygiene
New stricter guidelines for handling ready-to-eat foods
Cleaning and sanatizing procedures
Effective methods for safe and sanitary food preparation, holding, and service including changesin cooking and holding temperatures.

The program will be given by Eric F. Nusbaum, Ph.D., CHA. Dr. Nusbaum has managed clubs, hotels and restaurants in the United States and Switzerland and presented more than 400 Food Safety Training Programs.

Registration can be made by calling (413)774-2786 or on line at www.wheelwrightconsultants.com. Location: Hartman's Herb Farm, 1026 Old Dana Rd. Barre, MA 01005. Fee is $150.00 including: Text, handouts, coffee breaks, and examination fee. Text and directions to the site will be mailed upon receipt of registration. Payment is due with registration or at the beginning of the program.

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September 16-17
8th Annual North Quabbin Garlic and Arts Festival
A “Scent-Sational” Event for the Whole Family
Saturday and Sunday, 10 a.m. to 5 PM both days. Shine or Rain
Location: Forster’s Farm, 60 Chestnut Hill Rd. Orange, MA 01364
Info and directions: www.garlicandarts.org
Admission: $4 per day for adults, $7 for weekend pass; bike or hike for 1/2 price. Children 12 and under free.

What brings 8,000 people from throughout New England to the Festival that Stinks? There are more than 10 great reasons to come to the Garlic Capital of the Northeast:

1) It’s a giant family picnic where everyone gets along.
2) Over 80 amazing art, woodworking and agriculture booths--everything is made by hand or locally grown.
3) A culinary feast. A dozen glorious garlic food vendors plus chef demos throughout the weekend satisfy the palate and fill
your belly.
4) Two solar powered stages come alive with jazz and juggling, belly dance and bluegrass, storytelling and soul, African
rhythms and acoustic rock.
5) Good clean stinkin’ fun. Garlic and egg tosses, garlic limbo, hoola hooping, and the world famous raw garlic eating contest.
6) Something for everyone. Mom gets the 10-minute healing arts massage. Grandpa checks out the portable sawmill demo. The kids love the horse-drawn hayride.
7) No Trash. Only two bags for 8,000 folks; everything gets composted or recycled.
8) Family-friendly admission. It is the only thing around that hasn’t gone up in price.
9) Learn… to grow garlic, press cider, make a wooden boat, build a timber frame, spin and weave, identify local flora, fuel a car on waste grease and more!
10) Build community, strengthen regional economy; support your local artists, craftspeople, and farmers.

Nationally Renowned Singer/Songwriter Dar Williams plays Sunday to benefit Seeds of Solidarity’s youth programs. Admission: $4.00 per day for adults, weekend pass is $7.00. Bike or hike, half price. Kids under 12 are free. Free parking. Handicapped parking and facilities.

See the Pet Policy, schedule of events, directions at www.garlicandarts.org.

The North Quabbin Garlic and Arts Festival is a celebration of community organized by neighbors and Seeds of Solidarity Education Center, a non-profit organization. Supporters include the Forster/Stewart Family, North Quabbin Woods, Franklin County Solid Waste District, CISA, and the Massachusetts Cultural Council Local Agencies of Orange, Athol, Warwick, Wendell and Northfield.

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September 28, 7 pm
Going wild in the kitchen
Leslie Cerier will discuss and sign her new vegetarian cookbook, Going Wild in the Kitchen, and offer tastes of a few delicious and healthy dishes. at the Odyssey Bookshop in South Hadley, In this book, Leslie inspires the novice and seasoned cook to be creative and well nourished. An extensive glossary along with a wealth of helpful cooking tips and charts enable readers to mix and match ingredients in existing recipes and to expand their cooking repertoire. Venture beyond the usual beans, grains and vegetables to include an exciting variety of edible flowers, wild mushrooms, herbs, berries, exotic ancient grains, sea vegetables, goat and sheep cheese. A Shutesbury resident, author Leslie Cerier is a gourmet organic caterer, cooking instructor, and nutrition expert, as well as a national authority on wheat-free baking and cooking with wild foods and whole grains.

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CLASSIFIED

Help Wanted: Farmwork available. Red Fire Farm seeks farm labor for the rest of the season. Immediate openings! Work outdoors on a great crew and enjoy free organic produce. Contact Ryan Voiland 467-7645 or email redfirefarm@gmail.com.

GRASS-FED, NATURALLY RAISED LAMB available in October. Custom-cutting available for your recipes. Call Barb Parry (413) 625-6121 or email barb@foxfirefiber.com to reserve. Springdelle Farm, 135 Reynolds Rd, Shelburne Mass.

Registered Nubian Buck kid for sale, excellent genetics, born June 17. Call (413) 628-0026 or email sanghafarm@yahoo.com for more information.

Part time farm help needed for small family CSA & market farm. Pay based on experience call (413)628-0026 or email sanghafarm@yahoo.com.

FARM FOR SALE
FOR SALE SUMMER/FALL 2006
TO COOPERATORS, FAMILIES, OR INDIVIDUALS:

THE BENSON PLACE - A 38-ACRE HILLTOP WORKING WILD BLUEBERRY FARM 35 MINUTES WEST OF GREENFIELD, MASSACHUSETTS

TOTAL COST:
$525,000
OR
$400,000 WITH A
COMMONWEALTH OF MASSACHUSETTS AGRICULTURAL PRESERVATION RESTRICTION (BLUEBERRY BUSINESS AN ADDITIONAL $25,000)

CONTACT DAVE GOTT OR TED WATT, 182 FLAGG HILL ROAD, HEATH, MA 01346
413-337-5340 * BENPLACE@GIS.NET, http://WWW.GIS.NET/~BENPLACE

The Benson Place is a 38-acre unsprayed, low bush, wild blueberry farm located on uniquely beautiful land in the Town of Heath, a small rural community 20 miles west of Greenfield, Massachusetts. Nearby are two neighboring blueberry farms and several hundred acres of town-owned, wooded conservation area. Current improvements on the property include a two bedroom ranch house with attached garage and storage sheds, a one room cabin, and a modern barn which houses blueberry sorting equipment and a walk in cooler.

Although a managed habitat, the fields comprise a unique, ridge-top, native blueberry barren. The abundance of berries attracts black bears, ravens, coyotes and other species, and the fields support interesting native species including wood lily, ladies tresses orchid, and the Northern Harrier during October migration. Farm roads are open year round to passive recreational use by the public and have been since 1999.

Sixteen of our acres are in active blueberry production. We lease an adjacent 20 acres of fields and annually harvest up to 14 tons of fruit, which are retailed primarily at the farm. Additional farm enterprises include the production of blueberry spread and the hosting of community events.

The berry business includes complete harvesting, sorting, storage, and sales components plus current membership in a food processing facility and two marketing organizations. An annual festival during the height of the harvest has been held for the past four years, and weddings plus farm tours have also been successful events. Over the past five years, average annual yield of fruit has been 8.06 tons, average annual gross sales has been $27,000, and average annual gross income (which includes crop insurance payments) has been $33,440. Areas for potential business growth include increased yields, organic certification which could enable higher prices, expanded production/marketing of blueberry spread, educational programs, social events, and overnight stays. Transitional farm management support from the current owner is an option.

We seek to insure the future of the blueberry farming operation and conserve the wild feeling of the property, possibly through the use of farm oriented covenants and individual, family, cooperative, or community ownership. Prior to sale, we intend to place an Agricultural Preservation Restriction or a conservation restriction on the parcel, leaving 3 unrestricted acres for existing building expansion and/or additional construction. Our neighbors, who lease blueberry acreage to us, are open to placing a conservation restriction on a good sized portion of their property as well.

We seek a sale to a party or parties sharing our community, conservation, and agricultural goals to preserve beautiful land, offer an affordable farming opportunity, and welcome visitors. Our requested sale price is $525,000. If we can work out with the Commonwealth of Massachusetts to establish the APR referred to above, approximately $125,000 will be eliminated from the sale price. The cost of the blueberry business is negotiable and probably in the range of $25,000. This includes equipment, inventory, the customer database, and the business's reputation. The building in which farming related activity takes place is included in the property sale price above.

Four Acre organic Farm in Amherst, Massachusetts, for rent to the right individual or group. Great growing area and great flower gardens. 19 room farm house, with four bathrooms, subdivides into four units easily.$2500 per month plus utilities. Cheapest rent around to right group, with great growing potential. Contact DonnaSchaper@gmail.com if interested.

For sale: 2001, 15 passenger van. It has over 100k miles but is in excellent condition and can be had for under $9,000. If you know a farmer, family or school that is in need of such a vehicle, please ask them to call John at 413-519-8955.

Tools and lawn equipment wanted for CISA office. Do you have any tools or lawn equipment that you could donate to CISA to help us care for our new building? We could use basic tools as well as a push broom, rake, shovel, etc. Call Jennifer Williams to discuss your donation. Thanks! 413-665-7100.

Land for rent. Eligible for organic certification, in conservation reserve for 10 years. 10-15 acres in Old Deerfield. Adjacent to Deerfield River for irrigation water. Call Frank Ciesluk, 772-0790.

HELP WANTED AT REAL PICKLES. We are a small business in western MA producing raw, naturally fermented foods from local, organic vegetables. Work includes all aspects of production, including preparing fresh ingredients for fermentation and packaging finished product into glass jars. Work is physically demanding. Applicants should be hard-working, reliable, and able to lift 50 lbs. Seeking people available 3 days/wk from July thru Nov. (or beyond), but willing to consider other schedules. Work location: Greenfield, MA. This is a great opportunity to learn all about the ancient art of lactic acid fermentation! Call Addie and Dan at 413-863-9063.

Farming opportunity. Hilltop market garden in Gill with two+ acres prepared beds, orchard, small CSA, hoophouse, dairy goats, interns, permacultural