Archive for the ‘OEFFA in the News’ Category
Monday, August 18th, 2014
Public News Service
by Mary Kuhlman
WESTERVILLE, Ohio – With an increasing interest in local foods, some Ohio growers and producers are using agritourism to help people connect with the land and learn how the food they eat is grown. Tours, weddings, and farm-to-table dinners are among the events regularly held across the state, showcasing Ohio’s agricultural tradition and the fresh, seasonal offerings of area farms.
Val Jorgensen, the owner of Jorgensen Farms in Westerville, says opening her gates provides an opportunity for people to learn about the role of local foods in building a sustainable food system.
“A lot of the consumers I meet at farmers markets are committed to buying local food, but sometimes they don’t have the opportunity to really visualize or understand where that food is coming from,” says Jorgensen. “This gets them one step closer.”
Agritourism also allows farming operations to diversify their income. Jorgensen is hosting a benefit dinner Sunday, Sept. 7th called The Farmers Table, where diners can tour her organic farm and enjoy an evening of local food and drinks prepared by top area chefs. Farms throughout the state also offer ‘you-pick’ fruit, fall festivals, and educational activities.
While the majority of Jorgensen’s operation is used for growing and production, she says she enjoys holding events to give consumers a glimpse of what happens on the farm.
“The biggest reward for me is being able to stand back, either just before or during an event, and watch the enjoyment of others,” says Jorgensen. “That gives me a sense of making a difference in people’s lives where they can really connect.”
She adds events like The Farmers Table also allow farmers and producers to share the beauty and bounty of Ohio agriculture.
“It’s going to be something where they can experience the ultimate in seasonal food right here at the farm,” says Jorgensen. “The exciting part is we’re able to pull together not only the growers, but the chefs and the community.”
Monday, August 18th, 2014
We couldn’t be more excited for the OEFFA’s gathering on September 7th to celebrate Ohio farms and flavors. The dinner is being held at Jorgensen Farms, one of central Ohio’s most beautiful certified organic farms and, as we all know, our friend Val Jorgensen is a passionate steward of her land and a leader in Ohio’s sustainable agriculture community.
Val’s farm-produced ingredients will be featured in the menu, and guests will be able to tour the farm to see how the food was grown. The OEFFA is working with central Ohio’s finest chefs to create hors d’oeuvres and a four-course dinner that sources ingredients from farms across Ohio. The cocktail hour will feature locally distilled spirits and microbrews. Even the decorations will feature locally grown flower arrangements from the beautiful Sunny Meadows Flower Farm.
Carol Goland, Ph.D., Executive Director, Ohio Ecological Food and Farm Association, said, ”[OEFFA's] mission is to ‘help farmers and consumers reconnect and together build a sustainable food system, one meal at time,’ and this dinner is a natural extension of that work, designed to showcase the amazing farmers and chefs that make up Ohio’s flourishing local foods system and the fresh, flavorful, seasonal ingredients of Ohio’s farms. It also give us all a chance to celebrate our farmers, our food, and the successful work that we’ve all done to help cultivate an agricultural future that protects the environment and nourishes our bodies and our communities.”
The event promises to be a special night celebrating the local farms and flavors we know and love, so we hope to see you seated at the table! Get your ticket here.
Monday, August 18th, 2014
Farm and Dairy
by Chris Kick
WEST SALEM, Ohio — When you think of organic, you probably think of small-scale farms of about 100 acres or less.
But that’s not always the case.
Dean McIlvaine, of Twin Parks Organic Farm in Wayne County, has operated an 850-acre organic grain farm since 1985. He welcomed guests to his farm Aug. 1 as part of the Ohio Ecological Food and Farm Association’s annual summer sustainability tour.
He grows organic corn and soybeans, spelt, oats, wheat, rye and clover, and markets them nationally and internationally. His father, Dale McIlvaine, bought the farm in the mid 1970s, and the family farmed conventionally up until 1985.
At this same time, Dale owned the area John Deere dealership and wanted to be more involved with that business, so Dean took over the farm.
Dean transitioned to an organic operation, following his college dream and his personal beliefs that organic food is healthier and better for the environment.
The farm name — Twin Parks — comes from the two Interstate rest area parks located on the farm.
Today, Dean farms alongside his girlfriend, Mona Frey, and he’s constantly trying new things and exploring new markets.
During the OEFFA tour, he showed some plots of organic no-till corn that he grew for the first time, and talked about how he’s using cover crops to help control weeds and keep nutrients in the soil.
He also explained some of his farm equipment — like his cover crop roller, which rolls and flattens cover crops prior to planting the main crops, and his organic weed puller — a mechanical attachment that mounts on the front of his tractor and pulls and crimps weeds in between the rows.
Following the tour, Farm and Dairy caught up with Dean to talk one-on-one about his operation and the state of organics:
Q: Why organic? Why did you make the decision to leave conventional?
A: I have had a strong aversion to the health concerns. My father and grandfather (were) both active conventional farmers with lots of exposure to synthetic fertilizers and chemicals and both died early from associated, related illnesses — leukemia and lymphoma. There was lots of exposure there that was toxic to them.
I was never really a fan of processed foods. Once I got a taste of whole grains and real food, I recognized how much better it tasted and how much better I felt.
The contamination starts with our air, our water and our soil. And if we want to live a healthier, more productive life, we need to clean up our environment.
Q: What are the biggest challenges to being an organic grain operator?
A: The biggest challenges begin with finding adequate fertility and learning how to manage the microbial life in the soil to facilitate that fertility. And dealing with the weeds and just learning how the whole system works — that we can do it with the resources that nature has provided instead of from the toxic things that we’ve used in the conventional world.
Q: How have people’s attitudes changed toward what you’re doing?
A: They’re much more receptive. People are very curious anymore. Even in the midst of our under-achievement, there’s lots of interest and curiosity.
People recognize the cost of producing food is ever-increasing as our world’s resources are forever diminishing, and the beauty of the organic system is that we try to recycle nutrients that are available more effectively, and try and enhance the biology of the soil, which can help that transfer of nutrients from the soil to the plants.”
Q: What have been some of your biggest successes as an organic grain producer?
A: Personally, the times we’ve had good corn crops or good, clean soybean fields. But learning how to replicate that over all 850 acres has been the challenge to do so consistently. It is sort of a delicate balance and if you try to short-circuit the system, it will backfire in a hurry.
And, there’s always new challenges with the changing weed pressures and changing climate pressures. What worked last year or three years ago may or may not work this year. So, we have to be forever looking forward, to anticipate what we need, to make things grow the best.
Q: What new things are you trying or what things would you like to try?
A: I’ve always had an interest since college days to have a more value-added production system or vertically integrated system. So adding value to the crops that we grow is of interest. (He does do some of that by cleaning his own grain and dehulling, etc. for specific markets.)
… We’ve really gone out on a limb with (organic no-till in corn). It was one thing to make the leap into organics, but to do so with the row crops is equally challenging. But, it matches the overall goal of enhancing soil life by minimizing soil tillage.
Q: What would you tell others who want to begin growing crops organically?
A: Do your homework. Take a soil test to see where you are and address the long-term needs of your crops. Soil drainage and soil balancing are quite a trick, and an art and a science that are of upmost importance.
Think broadly about diversifying. And try to incorporate animal components in as much as possible. I think there’s that cycle of life that is helpful for every farm. …It goes along with the idea of recycling and using what’s nearby.
Q: Do you think you would ever go back to conventional?
A: I think about it when the weeds get taller than the crops. But, at the end of the day, I know that things aren’t always better in that camp, either. Especially with the problems with the Roundup and the GMO grains. The costs are outlandish for that technology and the results are short-sighted and short-term. There’s too many long-term costs of going back to conventional.
Q: What is the state of organic farming today?
A: It’s strong, it’s healthy, it’s vibrant, it’s growing. It’s pretty exciting to be a part of and especially to see the new, young people get involved and even poor people who want a better life. This is one of the easiest, most cost-effective ways they can do something for themselves that improves their life now and in the long run.
The interest that people have in growing their own food and doing it with a minimum or lack of chemicals is very encouraging. The hard part is replicating it over a bigger area and more acres, and day in and day out.
Monday, August 18th, 2014
by Carol Goland
Organic foods are not just a consumer trend, but vitally important to sustaining our ability to feed ourselves. The absence of pesticides, herbicides, synthetic growth hormones, antibiotics, irradiation, and genetically engineered (GE) ingredients drives consumer demand for organics foods.
Three-quarters of food shoppers now seek the certified organic label because, as mounting evidence demonstrates, they correctly identify it as the healthier choice—for farmers, farmworkers, the environment, and themselves.
Agribusiness interests may express a benevolence about consumers and farmers who chose organics, but will argue that intensive methods, GE seed, and synthetic inputs are safe and necessary to produce enough to feed a hungry world. In fact, conventional agriculture isn’t doing a very good job of feeding the world, but the problem is not one of yield.
Globally we produce enough to supply everyone on Earth with more than enough food energy per day. The problem is what we produce, how we use it, and how it is distributed.
A growing body of research shows that organic crops can return the same yields as conventionally grown crops, while using fewer inputs. Moreover, they may perform better under drought conditions.
Organic farmers have achieved this through their own refinement of production methods, based on years of careful observation and experimentation and a farmer-to-farmer exchange of knowledge. They have done this largely independent of the billions of federal and industry dollars that have been directed to research that benefits conventional agriculture, with its heavy reliance on petrochemical inputs.
With even a modest increase in funding for research to improve yield, develop seed varieties, and refine preventive practices for livestock health, there’s no telling what organic agriculture could become.
Despite promises that genetic engineering would help feed a hungry world, any yield gains attributable to biotechnology have been modest at best. This is not surprising, given that GE seeds were developed to be herbicide tolerant (HT), not to increase intrinsic yield. Planting HT crops has not reduced the rate of herbicide use, but it has led to a proliferation of HT “super weeds.” Many GE crops—including corn and soybeans—have been developed for livestock feed, biofuel, and for use in high fructose corn syrup, not to improve human nutrition.
Organic is synonymous with GE-free, but it is so much more. Organic farming safeguards water quality, builds soil organic matter and nutrients, reduces greenhouse gas emissions, eliminates antibiotic use, emphasizes humane care and preventive treatments for livestock and poultry, and protects biodiversity. It supports small and mid-scale family farms and reduces exposure to pesticides. Because the organic label is backed up by a rigorous annual verification and inspection process, consumers can have confidence in how organic food and products are produced.
Supporters of organic farming are not driven by anti-technology attitudes nor are they advocating that we go backwards. Far from it. Our collective ability to progress—indeed, our future—depends squarely on our good stewardship of the natural resources on which we all depend. Organic farming is a way forward, and a long-term solution for nourishing our farming communities, feeding our families, and protecting our soil, air, and water.
Thursday, July 24th, 2014
Ohio Department of Agriculture Press Release
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.
Monday, July 21st, 2014
Public News Service
By Mary Kuhlman
Mud Run Farm in Stark County uses horsepower to reduce emissions linked to a warming climate. Photo courtesy of Mud Run Farm.
COLUMBUS, Ohio – The National Climate Assessment finds climate stressors, such as weeds and diseases, are threatening the future of farming.
But the report also suggests that sustainable agriculture practices could help slow the pace of climate change.
Mud Run Farm in Stark County is a small organic operation. Owner Alex Dragovich says changes of his farm’s position in the U.S. Department of Agriculture’s plant hardiness zone maps indicate a shift to warmer temperatures for growing.
And he admits there have been some changes in weather patterns impacting agriculture in Ohio.
“The season went from very cold to warm in a short amount of time and then a lot of rain,” he points out. “Can I say that that’s climate change? Maybe in the long-term but not in the short-term. It’s like a chronic illness, you don’t realize you have it until it’s too late.”
Dragovich says his farm uses earth-friendly practices that reduce carbon emissions.
He’s cut back on the use of diesel fuels by powering his farm mostly with horses and also manages cover crops, which reduce the amount of tractor time needed in the fields.
The National Climate Assessment found that the resiliency of the agriculture system can be increased through sustainable methods such as diversifying crop rotations, integrating livestock with crop production systems and minimizing off-farm flows of nutrients and pesticides.
Dragovich says he’s hopeful the next farming generation embraces sustainable methods, and considers the impact agricultural practices have on the environment.
“I see a lot of young people taking up the organic mantra and trying to save this planet,” he says. “So hopefully these young people will be a little more respective of Mother Earth and hopefully will be better at it than my generation.”
Recent research found organic farming methods that encourage soil health create higher yielding crops better able to cope with weather-related stressors compared to conventional farming.
Monday, June 30th, 2014
WDTN Channel 2 TV
By Pam Elliot
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.
Monday, June 30th, 2014
This Week News
This Week News previews a farm tour, part of OEFFA’s 2014 Ohio Sustainable Farm Tour and Workshop series, at Harmonious Homestead, a community-oriented urban homestead in Columbus, Ohio. The tour took place on June 22, 2014. Click here to take a video tour of the farm.
Tuesday, June 24th, 2014
Ag Today of Central Ohio
OEFFA’s work Eric Pawlowski spoke with Pete Emmons at QT1270 in Marysville about OEFFA’s work and organic agriculture. Click here to listen to the full story.
Thursday, June 12th, 2014
by Kristy Foster Seachrist
Farm and Dairy
March 27, 2014
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.