The Farm of the Future is a Hybrid System
No single agricultural system will be enough to feed the planet, according to Washington State University organics pioneer John Reganold in an article published in Nature magazine today. Rather, he says, it will take a blend of systems. Reganold, Regents professor of soils and agroecology, was one of two authors invited by Nature to respond to an article about a meta-analysis of agricultural systems that shows organic yields are mostly lower than those from conventional farming, but do perform well in some situations. Read more »
Cultivating Success – Ag Entrepreneurship Education
Cultivating Success – Sustainable Small Farms Education Agricultural Entrepreneurship
10-Class Agriculture Entrepreneur Course in Enumclaw at the Green River Community College Small Business Center
Do you want to grow your own grapes and start a winery? Do you want to sell directly to the market place? Are you taking Grandma’s recipe to market
This class is designed specifically for participants to learn how to write a business plan, how to develop an innovative marketing strategy, how to evaluate economic returns of their business. Financial experts, bank officers, legal experts, and small business counselors, as well as successful local farmers will be featured as guest speakers. These contacts help new and established farmers accurately assess what it will take to launch a new agricultural business and maintain its financial health, as well as begin to develop a support network. Owners and managers of new and existing agricultural business are encouraged to participate. Read more »
March 19 – Northwest Washington Sustainable Agriculture Conference
Join us for the first annual Northwest Washington Sustainable Agriculture Conference, put on by Washington State University Whatcom County Extension. It will be held on Monday, March 19, 2012 at the Rotary Building at the Northwest Washington Fairgrounds in Lynden. This daylong event will feature seminars on topics relevant to sustainable and organic producers. The morning session will be an intensive program on irrigation and fertigation. The afternoon session will feature two tracks. The crop production track will feature topics of cover crops, soil fertility, weed management, small grain production and off-season small fruit production. The livestock track will feature topics of meat poultry production, veterinary issues, pasture management, and alternative livestock feeds.
Sponsors of the event include Osborne Seed Company, Elenbaas Company, Whatcom Community, and the Community Food Coop Farm Fund. Partial scholarships are available to Whatcom County farmers, thanks to a grant from the Community Food Coop Farm Fund.
Registration and other information can be found at http://whatcom.wsu.edu/ag/edu/susagconf. Contact Colleen Burrows at 360-676-6736 or cburrows@wsu.edu with questions.
Tiny’s Organic Internship 2012 Season
Location: Tiny’s Organic; 669 South Ward; East Wenatchee, WA 98807
www.tinysorganic.com
Contact: Kim Miller; kim@tinysorganic.com (email only, please no phone calls)
Farm Description:
Tiny’s Organic was established over 40 years by the McPherson family and is owned and operated by the family. Tiny’s is located in a rural setting approximately 5 miles from East Wenatchee and 150 miles east of Seattle. We grow a variety of fruit and vegetables on two parcels of land using sustainable and organic farming methods. Tiny’s has been using organic growing methods for over 20 years and is 100% certificated organic. Our produce is grown for our CSA (Community Supported Agriculture) members, for the approximately 35 farmers markets that we attend and our wholesale customers. Read more »
Towards an Index of Sustainability for Agriculture
Green Times asked WSU Extension educator and Center for Sustaining Agriculture and Natural Resources team member David Granatstein to define “sustainable.” Granatstein argues that the word has a range of meanings, none particularly helpful when trying to compare one type of farm with another. Rather, he says, what we need is a sustainability index to help us compare different types of farms.
What do you think? Post your comments below, or, if you’re interested in presenting your own views at length, write to the editor (bcclark@wsu.edu) with your proposal.
The Language of Agriculture and Food
by David Granatstein, WSU CSANR
Language matters. The words we choose can greatly impact what we communicate. If I say “I see a car” most everyone who speaks English will get the exact same message. If I say “I support local foods” the interpretation will likely be highly variable. Let’s explore some of the language that accompanies society’s current heightened interest in agriculture and the food system and whether we are sharing the same message.
First, let’s talk “natural.” Many food products carry this term on their label, in their advertising, or as part of their image. But the first thing to recognize is that very little about agriculture is “natural.” Farming displaces the “natural” ecosystems just about everywhere it is practiced and is highly disruptive of many natural processes. So to suggest that there is some ultimate “natural” form of agriculture is not very accurate. Yes, agriculture can be changed to have fewer unintended consequences on natural processes (e.g., on water quality and wildlife), but there won’t be much farming in many natural ecosystems. Most of our food products are from plants and animals that would not exist in a “natural” state. We have greatly modified them through selection and breeding over dozens to thousands of years. Perhaps natural foods should probably be called “unadulterated” instead, as this term is generally used to suggest the lack of added ingredients beyond what was in the harvested raw material. Read more »
March 8 – Fresh Food in Schools Summit
The Washington Sustainable Food and Farming Network, in collaboration with the Washington State Department of Agriculture, is excited to offer a one-day conference on farm to school on Thursday, March 8 from 9 a.m. – 5 p.m. Workshops on local food procurement, GAPs and food safety, and how to engage the community in farm to school efforts will be offered. In addition, we are delighted to feature Kate Adamick as our keynote speaker who will also present her Lunch Money workshop. Kate Adamick is co-founder of Cook for America®, and has helped hundreds of schools throughout the United States transform their cafeterias into scratch-cooking operations. Her Lunch Money workshop focuses on how to serve healthy school meals in a sick economy. Read more »
March 9 – 10 Animal Agriculture Short Courses
Washington state’s food animal industry is made up of producers of all sizes, diverse production systems, and traditional and niche markets. Small acreage animal production has increased in recent years. Sustainable food animal production offers individuals the opportunity for land/ resource utilization, production of food for home or sale, and additional income. The WSU beef, lamb, pork, and poultry 100 short courses are designed for beginning farmers, but are also an excellent energizer for experienced food animal producers to expand opportunities and sustainability of their current livestock operation. The one-day species specific program will help livestock producers increase their knowledge on how to produce safe, high quality food animals profitably; while producing the animals in an environmental and animal care conscious manner. The short courses will address opportunities and issues to enhance the production, safety and quality of beef, lamb and pork production from the farm to the plate.
Download the flyer to register and get more information.
For more information, contact Sarah Smith, 509-754-2011 ext. 413, smithsm@wsu.edu or Jan Busboom, 509-335-2880, busboom@wsu.edu.
Feb. 4 – Livestock Farm Management Class for Small Farmers
Another in a series of Livestock Farm Management Classes will be presented by the Pierce Conservation District, a non-regulatory agency helping landowners improve their farms since 1949.
- Biosecurity: Is your Herd or Flock Safe from Diseases?
- Saturday, February 4, 10 a.m. – 12 p.m.
- Puyallup Public Library Read more »
Good Agricultural Practices Workshops
Many growers seek information about food safety and Good Agricultural Practices (GAPs). Food safety management using GAPs can be utilized by growers to protect their businesses, broaden marketing opportunities and prepare for regulatory impacts of the Food Safety Modernization Act. Understanding produce food safety risks and control measures using GAPs assists growers with implementing successful GAPs programs in their operations. WSU offers a three-part workshop series to introduce GAPs food safety principles and assist growers with assessment of operational food safety practices. Our goal is to assist growers with adoption of food safety practices and prepare for third-party certification. Read more »
Matching Crops and Natural Fertilizer
Researchers from Washington State University will conduct field tests at eight organic farms in western Washington to help match the requirements of a variety of crops with the amount of natural fertilizer needed for maximum productivity. The overall goal of the project is for farmers to reduce the use of fertilizers, saving money and preventing unused nutrients from washing into nearby streams or rivers. The project will be headed by Douglas Collins from the WSU Center for Sustaining Agriculture and Natural Resources, who was awarded a $14,996 grant from the Organic Farming Research Foundation.
