More Ohio-grown organic produce should be finding its way to supermarkets as an increasing number of the state’s farmers turn to this method of growing in a nod to consumer demand.
Though the image of organic farming is one of back-to-the-land hobbyists raising heirloom vegetables for farmers markets, Ohio’s organic farms have found that what was once a niche is now an industry.
The state’s organic farmers added 12,000 acres to their more than 500 farms and doubled sales between 2008 and 2014, the only two years of full U.S. Department of Agriculture census data on organic farming nationwide.
Another sign of Ohio’s organic farming growth is that 25 percent of organic operators get all of their income from their farm, up from just 14 percent in 2008. Last year, 34 of Ohio’s organic farms had sales of $500,000 or higher, more than double the number in 2008.
“A lot of farmers are seeing that there is a tremendous amount of potential in the organic market,” said Amalie Lipstreu, policy program coordinator at the Ohio Ecological Food and Farm Association. “We have seen more growth in demand than supply. The market opportunity is just incredible.”
Ohio’s organic producers grow peppers, squash and tomatoes, cut flowers and herbs. They make pickles, grow microgreens indoors and raise sheep. They also grow some organic corn and soybeans for animal feed. But the big growth in Ohio’s organic production has been in dairy and eggs, two longtime Ohio specialties.
Ohio’s organic milk production, with $36.6 million in sales last year, makes up more than 40 percent of the state’s entire organic production.
Perry Clutts converted his family’s 116-year-old crop farm near Circleville into an organic dairy, and he’s never looked back.
“We transitioned in 2007, and it has been nothing but asking for more and more milk,” he said.
Clutts sells to Horizon, one of the largest organic dairies in the nation. When his family’s tenant farmer retired, Clutts wanted to invest in something with a bright future. He knew his family’s farm, with its poor soil, couldn’t compete with conventional growers. He saw potential in organic products.
“Demand wasn’t great in 2007, but it looked like an opportunity,” he said. “It looked like something that would be around for awhile. I figured people would be more interested over time than less interested in these products.
“I wish I could pick things as well at Scioto Downs.”
Organic egg production has seen hockey-stick growth. The segment had sales of about $2 million in 2008 and grew to more than $17 million last year — about 19 percent of the state’s total organic sales. Ohio is home to enormous egg operations and trails only Iowa in egg production, so it makes sense that farmers here exploit an opportunity when they see it.
“It depends on consumer trends. If the consumers are asking for more (organics), farmers like us will continue to produce more organics,” said Lisa Timmerman, egg division manager for Cooper Farms in Fort Recovery, in western Ohio. “We are seeing a strong market for organics.”
Cooper Farms produces regular white eggs, cage-free eggs and about a year ago added organic eggs. Organic now makes up 5 to 6 percent of its egg business, Timmerman said.
Finding partners and making sure its operation met organic standards has been pretty smooth so far, Timmerman said. The company contracts with local farmers in Indiana and Ohio for its organic eggs.
“The key is that no matter what kind of eggs, cage-free, conventional or organic, farmers will be willing to produce what the consumers want,” she said.
Though it is growing in leaps, organic farming is a tiny fraction of the state’s agricultural footprint.
Ohio has about 75,000 farms and more than 10 million acres in production. The value of Ohio’s bounty tops $10 billion a year.
Lipstreu sees Ohio’s strength in conventional farming as a boon to its future organic growth. A lucrative organic grain market — for high-demand organic meats — could attract more of Ohio’s large, experienced grain farmers into organic production, especially as prices for conventional corn and soybeans continue to fall.
The U.S. imported more than $1.4 billion in organic foods in 2013, according to the USDA. A lot of that food, such as bananas and coffee, can’t be grown here. Soybeans and wine, of which the U.S. has abundant conventional producers, are also leading organic imports because demand far outstrips domestic supply.
Organic grapes won’t likely be a major Ohio crop, but Lipstreu sees grains like soybeans, wheat and corn as the next big growth area for organic farmers.
“We have seen some farmers split operations, doing both organic and conventional, testing it out,” she said. “There is a huge opportunity there.”
An East Side couple is pursuing a passion for organic farming in the city and supplying crops to two local restaurants and to a Butler, Pa., community- supported agriculture organization.
Joe Pedaline and Suzanne Murphy commercially grow salad greens, herbs, popcorn and sweet corn at Early Road Gardens, 585 Early Road, where they live.
Pedaline said he has turned his life around after his three-year federal prison term for his role in a Marshall Street marijuana warehouse ended in 2007.
“It was a mistake I made doing something illegal. I paid my price,” Pedaline said.
“I just want to stay here and out of trouble,” Pedaline said of the farm his grandfather, Joe Hubert, bought in 1943.
Murphy, a tailor by profession, joined Pedaline on the farm seven years ago, after moving here from Minnesota.
“I had my own garden in Minneapolis. I did mostly flowers, and I had a little community garden plot,” Murphy said.
“When I was 3 years old, I would go down and play in the greenhouse and be in the gardens all the time, and it just got into my blood,” Pedaline said.
Pedaline said the location of his city farm is convenient. “I don’t have to drive 35 minutes to go anywhere,” he observed.
“I’m two minutes from downtown, and it’s quiet and private here,” he added.
Pedaline, Murphy and three part-time workers farm 5 acres of the 30-acre site. The remainder is mostly woods.
“I’ve always been interested in growing my own food,” said Taylor Marucci, of Struthers, a civil engineer at Marucci & Gaffney Excavating Inc. in Youngstown and one of the farm’s part-time workers.
“I really like plants and nature,” she said, adding that she would like to reduce her food expenses and eliminate trips to the grocery store.
“It’s a healthier way of eating,” Pedaline said of consuming organic food.
“It just tastes better, and it’s better for the environment,” Murphy said.
Organic farmers don’t use chemical fertilizers or chemically based pesticides or herbicides, and they don’t use genetically modified organism products, Pedaline said.
“We know where it’s from, and we know what’s in it,” Pedaline said of crops grown on his farm.
“Anybody we sell anything to, we say: ‘You come to the farm and see what we do.’ You’ll see exactly what goes on. You’ll know what we’re putting in the soil,” Pedaline said.
Early Road Gardens is certified as an organic farm by the Columbus-based Ohio Ecological Food and Farm Association.
The farm supplies food to Ely’s vegan restaurant in Boardman and to Friends Specialty at the Garden Cafe at Mill Creek Park’s Fellows Riverside Gardens.
A greenhouse and three unheated “tunnel” buildings extend the growing season at Early Road Gardens, where crops are produced from mid-March to mid-December.
“Whenever we harvest, we try to replant the same day,” Pedaline said.
“I think it’s a great trend. People are getting more aware of it,” Murphy said of the organic-food movement.
“I think, 10 years down the road, it’ll be a whole different food movement in this area,” she added.
She and Pedaline lamented, however, that too few people are willing to pay the higher prices for organically grown crops, which Pedaline said are typically 50 percent higher than those of conventionally grown crops.
“Our fertilizer is twice as much. Everything we buy is twice as much. We weed by hand,” Pedaline said, explaining the higher overhead and labor costs associated with organic farming.
“People talk about wanting good food, but, actually putting their money and their cooking habits where their mouth is, is a different story,” Pedaline said.
Mike Laughlin (R) delivers organic butternut squash to a Short North restaurant.
Organic farmers are celebrating a milestone anniversary. It’s been 25 years since the federal government started regulating organic farming. The Organic Foods Production Act unified a patchwork of different state standards. We take a look at organic farming regulation and the areas where industry experts say there’s room to improve.
Mike Laughlin delivers several crates of large, organic butternut squash to the Short North restaurant Northstar.
Laughlin owns Northridge Organic Farms, in Johnstown. He’s been an organic farmer for about 35 years, long before the Organic Foods Production Act.
“Back then there was no law that governed labeling of the products, so you could just say it was organic,” he recalls.
Before the federal regulations, states certified farms. And the rules varied.
“Some of them were not as strict as others. So if you were growing organically in Ohio and selling it, you might be competing against somebody across a border that is producing with less stringent standards and maybe can produce that a little bit cheaper,” Laughlin says.
Laughlin says the Organic Foods Production Act leveled the playing field.
“And it protected the integrity of the word organic.”
But the law wasn’t perfect. It received a lot of public outcry and pushback from farmers for being overly broad and not stringent enough.
“That original set of rules would have allowed in organic production: genetic engineering, sewer sludge and ionizing radiation,” says Carol Goland, Ohio Ecological Food and Farm Association director.
OEFFA is one of the oldest organic certification agencies in the U.S.
“As a result of that backlash, those three things are explicitly prohibited in organic today,” Goland says. “Eventually, those rules were revised and they were released in 2000.”
By 2002, the federal National Organic Program was created to oversee all organic production and labeling.
On the northwest side of Columbus, Amy Shaw, shops at Raisin Rack, a natural food store. Shaw says she has eaten only organic foods for eight years. She thinks it’s healthier and better for the environment, but she wonders about the labels.
“You have to be wary. I’m big on whole foods. I mean, you don’t have to worry about the labels or the labeling if you’re eating an organic apple,” Shaw says. “If you know the farmer, and you shop locally, you can be pretty sure that you’re getting what they say you’re getting.”
Agencies like OEFFA certify organic farms for the USDA. There are about 50 of them in the U.S., and they hire contracted inspectors.
Goland admits agencies are stretched thin. OEFFA, for example, oversees nearly 900 farms and 70 processors across 10 states.
“But the reality is, that farmers and organic food processors have to go through the certification process every year,” Goland says. “As a whole, we are keeping up, but it represents an area of growth since organics is growing.”
Goland adds certifiers are calling for clarification and more regulation in areas like animal welfare, hydroponic crops and beauty products.
“You will see some cosmetics or body care products out on the market that are labeled organics. There aren’t really standards for these,” she says.
There are more than 730 certified organic operations in Ohio and nearly 20,000 in the U.S. Nationally, organic products generate $39 billion in sales.
Brandon Jaeger and Michelle Ajamian sit across from each other at the center of a long table they’ve haphazardly strung together from four-tops at Athens’ hippie Mexican eatery Casa Nueva. One by one, as their friends arrive—a recent college grad in a maxi skirt, a toddler-wheeling couple sporting dreadlocks—Jaeger and Ajamian jump up and smile with arms outstretched. Every guest is treated with an enthusiastic hello or a strong-armed embrace that lingers with familiarity.
The convivial air carries through dinner. Familial teasing is directed at the father figure of the group. Remember that one time Jaeger had to learn to drive a combine on the fly, and then it ran out of gas on a hill? Or when, having never operated a forklift before, he had to reverse it off the bed of a truck?
The goateed Jaeger laughs along as he takes it in stride, adding to the stories with hand gestures that mimic gear-shifting. Amused, Ajamian sips on a can of Jackie O’s beer as she good-naturedly disputes small details in every tale.
Among the baskets of tortilla chips and sauce-covered enchiladas that decorate the table, the real reason for this dinner takes shape. The staples of this meal—chips, black beans, tortillas—would not be possible without this ragtag group of community do-gooders who learned how to run an organic grain and seed mill on the job. Since opening in 2010, Shagbark Seed & Mill has become a source to which organic farmers can sell corn that turns into food, not feed, and from where area chefs find grains, beans and flour grown and processed in Ohio.
Brandon Jaeger at the Shagbark mill in Athens
That’s a tougher feat than it may seem. Until Shagbark began selling black turtle beans, Northstar Cafe had to look to the West Coast to buy the essential ingredient for its veggie burger. One corn farmer confesses he had never tasted his own crop in a product before Shagbark began making tortilla chips.
“Brandon and Michelle are really, in a very direct way, changing the world and Ohio for the better,” says Darren Malhame, partner at Northstar Cafe. “People like to talk about organic like it’s some sort of elitist thing. There’s nothing elitist about providing healthy food for everyone. They’re using corn for really what it should be.”
Sustaining the masses is exactly how the idea of the mill started. At the peak of the local food movement, as consumers began obsessing over heirloom tomatoes and kale grown nearby, Jaeger fixated on a single question: Why are we looking elsewhere for staple foods like corn and beans?
“We’re just not going to survive on tomatoes and lettuce and kale and heirloom squash. We’re going to need to rebuild our staples,” says Jaeger, who calls this conundrum his existential anxiety. “Someone needs to be focusing on organically producing the foods that have been a staple in our diets for so long.”
That someone, it turned out, is Shagbark.
An Origin Story
Shagbark Seed & Mill was never intended to be a business. It was an experiment that started with a two-year grant application to Sustainable Agriculture Research and Education, a U.S. Department of Agriculture organization that promotes agricultural innovation.
At the time, Jaeger was on a monastic training retreat at the San Francisco Zen Center. Ajamian, a community activist with a design background, came out to stay with Jaeger—planning the getaway to work on a grant proposal to support a perennial-annual education lab. But after Jaeger first uttered the phrase “existential anxiety,” Ajamian suggested a second proposal.
The question that won them the $5,800 grant in 2008: Could they create a model staple food system that would make high-nutrient grains and beans local again? It started as test plots on four farms to identify which ancient grains—quinoa, amaranth, millet—and beans would grow well in Appalachia. But as they conducted studies and consulted with members of the collaborative they’d created, Jaeger and Ajamian found one glaring piece missing from the staple food network: a processing facility. Even if a farmer wanted to grow black turtle beans, Jaeger says, he’d have no outlet through which to process them.
“We were ready for a blissful life with our hands in the soil and walking through test plots with clipboards noting pollinator activity and stem girth,” Jaeger says. “But we realized there are plenty of farmers around us with the soil and equipment and know-how to grow the right crops. But they need a reason for it.”
If you wanted to open a coffee shop, you could walk around a single city block, find a handful of java-slinging storefronts and get a feel for how the business is run. But, five years ago, if you wanted to start a regional organic grain mill, you’d come up short with examples to follow.
That was a big challenge in the beginning as they launched their prototype regional mill, Ajamian says. They consulted with any experts they could find, cobbling together the necessary equipment. An organic farmer in Oregon recommended the kind of French mill they needed. They found a seed cleaner for sale in Westerville. The wooden Austrian sift box they use now to grind polenta, grits, spelt flour and buckwheat flour is still technically on loan from a farmer.
And of course, they needed to persuade area farmers this would work—and it would be worth working with the little guy who needed a few hundred pounds, not tons, of corn.
Thankfully, the right farmer followed Ajamian out into the hallway. She had just delivered her stump speech to a group of grain farmers at an Ohio Ecological Food and Farm Association (OEFFA) meeting.
“I’d like to come down and see what you’re doing,” said the anything-but-shy Chris Clinehens. More than a decade earlier, the third-generation Bellefontaine-area farmer had his conventional 210-acre farm certified organic. Shagbark intrigued him.
That first trip, he brought 150 pounds of corn. Now, he supplies the more than 100,000 pounds of corn needed annually to make Shagbark’s signature tortilla chips and corn crackers. Talk to him about his commitment to Shagbark, and he speaks as if he’s a partner in the business, wishing his farm wasn’t 250 miles away so he could help more day to day.
“They’ve got a lot of guts,” Clinehens says, admitting he’s given them a lot of leeway on when they pay for product. But it’s worth it, he says, because he believes in their mission. “I can see where they’re headed. It’s pretty outstanding that they’ve accomplished what they have.”
For a company that runs on part-time employees and volunteers, Shagbark’s growth has been explosive—from selling corn meal and spelt berries at the Athens Farmers Market to tortillas and chips at Columbus-area Whole Foods. Clinehens is one of eight farmers—a mix of certified organic and Amish—who supply the mill with high-nutrient organic goods to produce roughly a dozen products, including buckwheat flour, spelt, popcorn, stone-ground grits and polenta and pinto and black beans.
Shagbark went from selling $10,000 worth of product its first year to $125,000 the next. By 2013, they reached $321,000 in sales. It’s leveled out a bit, Jaeger says, but is still on an upward swing. This year, they’ll go through about 150 tons of Ohio bean and grain crop—with corn for chips, crackers and tortillas making up 60 percent and black beans another 30 percent.
Much of this growth is owed to Shagbark’s ability to diversify products and adapt a wholesale business that distributes product around the state.
Jaeger and Ajamian created their three-ingredient tortilla chips (corn, sunflower oil and sea salt) in 2011 to help one of their favorite restaurants, Casa Nueva, which didn’t have the manpower to make chips in house. Now lovingly referred to as their “gateway product,” the chips have become their most recognized creation.
The chips first attracted Katalina’s owner Kathleen Day to Shagbark in 2012. After sampling their chips at a Dine Originals event, Day persuaded them to sell her individual-sized bags she could serve alongside sandwiches at her Harrison West cafe.
“Once you eat their chips, you are a convert for life,” says Day, who also uses Shagbark black beans. “You can taste the difference in the corn. It’s what Michael Pollan would call heritage corn. It’s much more filling and good for you, and it’s not overly processed. It’s what real corn chips should taste like.”
Shagbark’s latest product is just as everyman-friendly—corn tortillas, which they started producing at the Koki’s Tortillas plant in October 2014. Shagbark tortillas stand out not just because organic corn is used, but also because the corn is soaked in an alkaline solution before it’s hulled—an ancient process known as nixtamalization that’s been proven in some scientific studies to increase nutritional value, flavor and aroma in corn. (The corn for their chips is also nixtamalized.)
It’s also a nod to the way corn has been treated in Mexican culture for centuries, Ajamian says. The two had a chance to experience this process first hand. Earlier this year, she and Jaeger traveled to Mexico with the owner of Koki’s to visit her family. There water was electric blue, rich with limestone. This is the water in which corn is soaked before it’s ground into maize for tortillas.
When the food culture relocates, Ajamian says, swiping through pictures of her trip on her phone, a lot of people bring the food, but not the cuisine. “We’re doing our tortillas the traditional way—calcium added into the water and pressed into the tortillas,” Ajamian says.
“It was a really nice reinforcement of the concept—how important food is to culture,” Jaeger adds. “Maize is the perfect example of culture of food. Nixtalimization in tortillas and chips—it’s a process that’s community-oriented.”
The tortillas, which will be on retail shelves later this summer, are becoming popular with chefs at area restaurants including Skillet, Casa Nueva, Acre and The Worthington Inn.
The product is twice as expensive as conventional tortillas, admits chef Tom Smith of The Worthington Inn, but it’s worth it. “You can taste they’re doing the right thing,” Smith says. “It’s good corn they’re using. It’s processed well and fresh. Like in the tortillas, you don’t get that fresh corn flavor unless it’s just been milled.”
When he started using Shagbark tortillas on his pork tacos earlier this year, Smith says the whole dish came together. “It’s very rare you bite into your own food and go, ‘Wow.’ ”
It’s no surprise why Jaeger is so trim as he effortlessly limbers up and down a flight of wooden stairs. He disappears into the scaffolding, and then re-emerges with a gray tub of heirloom corn. Tipping it over, the red and yellow kernels buzz loudly like a hive of bees down into the funnel at the top of a blond wooden mill.
He bounds down to the concrete floor, flips a switch and put his nose to the now-grinding mill stone. Soon, granules of corn that have been pumiced into grits and corn meal begin to fill up large bags. This is the most processing any of Shagbark’s products receive. There’s no stripping of nutrients for shelf stability, or re-enriching. To ensure freshness, they mill and bag products to order.
It’s Tuesday, and a big production day inside the Athens mill. The warehouse space they rent might be small, but it’s efficient, Jaeger says. With gravity on their side, they could unload a ton of grain in 30 seconds if they’re not careful.
Today, a few part-time employees will help sort and bag 2,000 pounds of black beans as Jaeger grinds corn. On the floor at his feet are a few scattered red hulls, remnants of the buckwheat flour freshly milled for Taste of Belgium the day before.
Two years ago, when Whole Foods stopped carrying the brand of flour the Cincinnati-based restaurant needed to make their signature buckwheat crepes, owner Jean-François Flechet turned to Shagbark.
“I didn’t realize you could mill things so many different ways,” says Flechet, who expects to source up to 20,000 pounds of buckwheat flour this year. “Brandon sent us maybe 15 samples of buckwheat flour with different coarseness. It’s like a custom mill.”
Flechet speaks highly of the quality. He brought in the best flour he could find in France, and then made two crepes—one with the French flour, the other with Shagbark’s. The result was a draw. “For our application, it’s perfect,” he says.
Chefs throughout Central Ohio share similar experiences of Shagbark’s willingness to produce the product they need—and they say working with the company is as much about believing in the people behind the concept.
“They’re just characters. They are amazing, unique people, and they have these wonderful, optimistic, energetic personalities,” says Malhame, of Northstar, which has been buying Shagbark black beans for all its restaurants for three years and committed to buying 14,000 pounds this year. “They are just really great people who want to change the world for the better.”
SALEM, Ohio — Circleville, Ohio-based dairy farmer Perry Clutts has been farming 100 percent certified organic since 2005.
Since transitioning from a conventional dairy operation, Clutts has not had to pay into the national dairy checkoff order, thanks to a 2002 farm bill provision exempting 100 percent organic operations from conventional checkoffs.
A proposed rule change announced by the U.S. Department of Agriculture Dec. 15 would expand that exemption to include 95 percent organic farmers, handlers, marketers and importers — otherwise known as “primary organic” operations.
The USDA recently fast-tracked its efforts to expand the exemption, part of the 2014 farm bill. A 30-day public comment period on the proposed rule change ended Jan. 15.
There are 22 national research and promotion checkoff programs. Under these programs, producers of a particular agricultural product pay assessments to fund marketing campaigns and research initiatives that benefit their commodity.
The USDA estimates the organic exemption has freed up $13.6 million for the organic sector, which produces an estimated $35 billion in annual sales, according to the USDA.
Not far enough
Laura Batcha, CEO and executive director of Organic Trade Organization, applauded the USDA’s efforts to implement the rule change so quickly.
“The 100 percent exemption solved some of the problems, but was drafted in such a way that it was restrictive,” Batcha said. “Communications from some of the commodity orders were bordering on disparaging to organic. They were not promoting organic a lot.”
The USDA’s proposed rule change, Batcha explained, would apply to split operations, those that farm both organically and conventionally. It would also address instances when non-organic agents are used in processing, such as sanitizing agents on a production line or milk processing line.
Carol Goland, executive director for the Ohio Ecological Food and Farm Association, said the USDA’s proposed rule change corrects the 2002 rule’s inequity in defining different types of organic operations.
“In a sense, what this farm bill does is better define the multiple foods and crops of organic as a single commodity,” Goland said, adding that OEFFA fully supports the proposed rule change.
A number of conventional commodity organizations, including the United Soybean Board and the Almond Board of California, have requested the USDA extend its 30-day public comment period due to the complexity of the issue.
Organic checkoff option
The 2014 farm bill grants the USDA authority to not only expand the organic exemption in the 2002 farm bill, but to also explore options for an organic-specific checkoff order.
Maggie McNeil, director of media relations for the Organic Trade Association, said the organization has been working on the framework for such a checkoff for three years.
McNeil said they hope to have the application out within the next two months. If accepted by the USDA, it then has to go through a comment period, and a referendum — an actual vote of all organic stakeholders in the industry.
“A lot of people know the word organic, but don’t know really what it means,” said Clutts, who also sits on the board of the Organic Trade Organization. “It is based on a very specific criteria like no other food process anywhere. I think the collective pool could do something bigger (to promote organic agriculture).” Gaining majority support for an organic checkoff order, however, could be challenging.
Goland said OEFFA recognizes the need for organic research and promotion and feels the organic sector should “be able to spend its money as it sees fit.”
“But I would not necessarily go so far as an organic checkoff,” she said.
Several comments on the USDA’s rule change proposal also cautioned against an organic checkoff.
“Please stop the start of a checkoff plan for organic products,” wrote Roger Pepperl, of Wenatchee, Washington-based organic fruit farm, Stemilt Growers. “Our organic world is too large and diverse to have an organization work on our behalf. We grow organic tree fruit and have nothing in common with organic cotton, organic beef, etc.”
Organic farmer Ted Weydert, of DeKalb, Illinois, added, “Contrary to popular belief, the Organic Trade Association only speaks for a very small number of actual organic farmers. This checkoff is not needed.”
PHOTO: Certified organic farmer Mick Luber of Bluebird Farm in Cadiz, Ohio, says he’s concerned about what possible contamination from nearby fracking operations could mean for the future of his business. Photo credit: Ohio Ecological Food and Farm Association
COLUMBUS, Ohio – Certified organic farming is a growing business in Ohio, but some farmers warn that the threat of contamination from hydraulic fracturing could dampen its future. Some of the chemicals used in fracking have been identified as naturally-occurring toxic substances, metals, and radioactive materials.
In eastern Ohio, Mick Luber is a certified organic grower and owner of Bluebird Farm in Cadiz. He says several well pads and a compressor station are located near his land. He is worried about contamination of soil, water, and air, and what it could mean for his organic certification.
“I’m in a quandary about the production on my farm being of good quality,” says Luber. “Do I lose my business? I’ve put 30 years into this soil to make this soil grow. You don’t just go someplace and oh, well it’s bad here, I’ll just go over the hill.”
If prohibited substances, including some fracking chemicals, are detected on a certified organic farm, the producer may have to wait at least three years before becoming eligible for recertification. Ohio is home to more than 700 certified organic operations and nearly 57,000 acres of certified organic land.
Luber says an air-quality monitor showed high levels of particulate matter on his farm. He says one time, he discovered water running white from springs coming out of a well pad near his land.
“The Ohio EPA had a 165-day investigation, supposedly, and said there was no problem,” says Luber. “But from my estimation, somehow they fractured the rock structure so that anything spilled on that well pad site will get into that water and flow down through the stream.”
Besides drilling sites, there are pipelines used to transport gas, and injection wells that store fracking waste throughout the state. In the event of an accident or spill, Luber says it’s impossible to know the full extent of the danger.
“What they’re doing is a bad idea,” he says. “Any cement you put in is going to crack sometime. So, all these wells are eventually going to leak. And if they have all these chemicals in these wells, they’re going come up and they’re going to affect the groundwater, and they’re going to affect people’s health.”
Supporters of hydraulic fracturing say it is an economic boon for the state, but opponents argue the risks outweigh the benefits.
REYNOLDSBURG, OH – The Ohio Department of Agriculture today announced it will receive $478,600 to help growers and handlers of organic agricultural products recover part of the cost of their U.S. Department of Agriculture (USDA) certification.
Producers and handlers who incur expenses for obtaining or renewing their organic certification between October 1, 2013 and September 30, 2014 are eligible for reimbursement. Payments will be up to 75 percent of an individual producer’s certification costs, with a maximum of $750 per certification scope (crops, livestock, handling, wildcrops).
Grant funding is provided by USDA’s National Organic Certification Cost-Share Program. Approximately $11.5 million is available nationwide for organic certification cost-share assistance, making certification more accessible for certified producers and handlers.
The department is working in partnership with the Ohio Ecological Food and Farm Association (OEFFA) to verify the certification of organic operations and to manage reimbursement requests. Those interested in applying for cost-share assistance may do so directly through OEFFA. Applications must be postmarked by November 15, 2014.
For more information on cost-share program guidelines or to apply, visit http://certification.oeffa.org/costshare or call OEFFA directly at (614) 262-2022.
Okra, tomatoes, broccoli, and basil, are just some of the fresh items you’ll find at Mile Creek Farm in New Lebanon.
Emily Jackle and her husband Ben started turning land in Montgomery County into an organic farm in 2007. It took three years to get the USDA to approve it because they had to document a three-year history with the land.
Jackle told 2 NEWS it’s worth the extra work to be able to use the USDA seal and it’s a good way for consumers to know they are getting produce that was not genetically modified or sprayed with chemicals.
“Looking for the certification is my biggest piece of advice, like I said, we think it’s the gold standard. We don’t feel it’s burdensome to us. We are a really small farm and we find time to do the certification,” said Jackle.
The Jackles grow flowers and vegetables. They start packing the greenhouse in March, then when it’s warm enough they move plants into the hoop house. It all starts with non-treated seeds and homemade potting mix.
Jackle told 2 NEWS, “We had a surprise visit from our certifier who came and took soil samples from our tomato crop and he was looking for pesticides.
Their certifier is the Ohio Ecological Food and Farm Association which the USDA says checks organic farms at least once a year.
“It would be illegal for us to have the certified organic if we weren’t certified, but we are, so we’re allowed to display this on our farm stand at market,” she explained as she showed 2 NEWS the banner she uses at farmers’ markets.
The USDA reports those who label their produce “organic” and are not certified can be fined. You can actually file a complaint, if you suspect someone. The USDA does make exceptions for people who make less than $5,000 a year from their produce.
You can also check on the status of a farm that claims to be organic by using the website http://apps.ams.usda.gov/nop/. You can put the farm’s name under “operation name.”
Jackle suggests you talk with the actual farmers and pick their brains, have them explain why they consider their products organic.
WASHINGTON — The U.S. organic industry now encompasses a recordbreaking 18,513 certified organic farms and businesses, according to new figures released by the USDA, a 245 percent increase since 2002.
The figures show the organic industry continues to grow domestically and globally, with over 25,000 certified organic operations in more than 120 countries.
Through the Agricultural Marketing Service’s National Organic Program, USDA has helped an additional 763 producers become certified organic in 2013 alone, an increase of 4.2 percent from the previous year.
The 2013 list of certified USDA organic operations shows an increased rate of domestic growth within the industry, resuming previous trends.
“Consumer demand for organic products has grown exponentially over the past decade,” said Agriculture Secretary Tom Vilsack.
“With retail sales valued at $35 billion last year, the organic industry represents a tremendous economic opportunity for farmers, ranchers and rural communities.”
Carol Goland, executive director for the Ohio Ecological Food and Farm Association, said the report mirrors what is happening in Ohio.
OEFFA has witnessed an increase in the number of certified organic farms year after year.
Goland said growth in the organic food sector has outpaced its conventional counterpart for more than a decade.
“This industry signal means that we can expect to see more farms transition to organic production, and more new farmers begin their businesses as certified organic,” said Goland.
Now that the farm bill has passed and the National Organic Cost Share Program will be reinstated, Goland expects more farmers to chose to complete the organic certification process.
USDA has a number of new efforts to connect organic farmers with resources that will help develop the growth of the organic industry.
The USDA is helping organic stakeholders access programs that support conservation; providing access to loans and grants; funding organic research and education; and mitigating pest emergencies.
Funds are currently available for research projects under the National Institute of Food and Agriculture’s Organic Agriculture Research and extension initiative to solve critical organic agriculture issues or problems.
The program also funds research projects to enhance the ability of organic producers and processors to grow and market their products. Additional information is available online, and request for proposals are due by May 8.
Dairyman Perry Clutts with one of his organic milk producing jerseys
More small farmers are turning to the production of organic meat and dairy products. But a looming shortage of organically certified animal feed might be limiting the expansion of the organic market.
On a central Ohio dairy farm, 20 jersey cows stand patiently inside the milking parlor.
“So all the milk is coming down that pipeline from the cows,” says dairyman Perry Clutts. “It goes from the cow into this big pipeline here. It gets chilled and every other day the milk truck comes and picks the milk up. It’s a special dedicated milk truck; organic milk only.”
Clutts is a former North Carolinian who returned to Ohio and the family farm near Circleville. Clutts designed and built a modern dairy parlor that can milk 100 cows per hour. While they’re milked, the cows munch on certified organic feed.
“They always get organic feed which means no pesticides, insecticides, herbicides, no added hormones to make them produce more milk,” Clutts says.
Converting to organic farming is a lengthy process. So is obtaining organic certification. But there’s a new challenge facing producers. As Clutts and others scale up production of organic milk and meat they face a looming shortage of organic animal feed. The Ohio Ecological Food and Farm Association – known as “OEFFA” – is an Ohio based group that does organic certification. OEFFA’s Eric Pawlowski says there are too few acres devoted to growing organic grains and other feed components.
“Right now the demand exceeds the supply here in Ohio. We have more of a demand than what our producers can grow,” Pawlowski says.
Take the 3 million acres of corn that are grown in Ohio to feed livestock. Pawlowski calculates that less than 100,000 of those acres is certified organic.
According to another dairyman, the demand for organic feed is driving prices up.
“If you’re willing to pay the price at this point in time you’re able to find feed. It is a lot more expensive. It is getting harder to find,” says Ernest Martin.
Martin runs a 55-cow dairy farm northwest of Mansfield. He says that several years ago, there was not much of a price difference between organic and conventional hay. But that’s changing. And as feed becomes more difficult to find, Martin says he’s had to search for suppliers outside the Mid-West. And there’s yet another problem, says Martin.
“There’s been a reduction in organic acres which has hurt dairy or any organic livestock producers.”
It makes sense, then, that organic meat and dairy producers raise their own organic feed. Again Eric Pawlowski.
“They have seen a greater challenge of sourcing as they have been trying to grow their business if they aren’t already producing their own feed for their livestock which the vast majority of our farmers do, they view their farm as a complete organism so that the less that they have to input from off their farm the more stable their business model is,” Pawlowski says.
Dairyman Ernest Martin says he sees a bright spot in the not-too-distant future.
“I think that it’ll eventually straighten out again. With the feed prices as high as they are right now it’s a little hard to make a profit but I think that if we’re steady at it, I think things will turn around again. I think things will look better in the near future,” Martin says.