Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - June 24, 2009
More Funding Opportunities (http://attra.ncat.org/funding/)
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh).
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* Census Data Now Reflects American Indian Farmers
* Medical Association Supports Sustainable Food Systems
* Local Food Systems a Focus in North Carolina
* Continuing Education Program Available From SARE
* New Tool to Monitor Drought
* USDA Announces U.S. and Canada Organic Equivalence
Funding Opportunities
* Integrated Organic and Water Quality Program
* Small Business Innovation Research Program Grant
* Northeast SARE Professional Development Program Grant
Coming Events
* Pennsylvania Cheese Making Course
* Agroecology Shortcourse
* Meat Labels & Label Claims Webinar
News & Resources
Census Data Now Reflects American Indian Farmers
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009/06/0216.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Information from the 2007 Census of Agriculture is now available for 73 American Indian reservations, including reservation-level information on agricultural production, economics and demographics for individual farms. The 2007 Census of Agriculture marks the first time NASS has attempted to collect census forms from individual farm and ranch operators on American Indian reservations in every state.
Medical Association Supports Sustainable Food Systems
http://www.environmentalleader.com/2009/06/18/ama-prescribes-sustainable-food-chain/
The American Medical Association (AMA) has approved a new policy that supports a healthy and sustainable food chain within healthcare systems at a recent AMA meeting in Chicago. AMA also plans to work with healthcare and public health organizations to educate their community and the public about the importance of healthy and ecologically sustainable food systems. The AMA’s new Sustainable Food policy builds on a report from its Council on Science and Public Health, which indicates that locally produced and organic foods ‘reduce the use of fuel, decrease the need for packaging and resultant waste disposal, preserve farmland [and] the related reduced fuel emissions contribute to cleaner air and in turn, lower the incidence of asthma attacks and other respiratory problems.’
Local Food Systems a Focus in North Carolina
http://www.ncsu.edu/project/calscommblogs/archives/2009/05/how_would_you_b.html
About 400 farmers, food service buyers, health professionals, county government officials, chefs and university representatives came together at the Farm to Fork Summit held in North Carolina State’s McKimmon Center in May to develop a State Action Plan. The conference included remarks and pledges of support by Gov. Beverly Perdue, U.S. Rep. Bob Etheridge, former U.S. Rep. Eva Clayton and other dignitaries. The Center for Environmental Farming Systems (CEFS), directed by Dr. Nancy Creamer, hosted the summit, which took place after more than a year of planning and conversations. Last fall, CEFS hosted six regional summits to learn what was happening regionally to build local food economies and to identify opportunities and obstacles. CEFS is developing the State Action Plan for Building a Sustainable Local Food Economy in North Carolina that will be presented to decision makers, policy makers, business leaders, government agencies and funders over the next few months.
Continuing Education Program Available From SARE
http://sare.org/coreinfo/ceprogram.htm
The national Sustainable Agriculture Research and Education (SARE) program is now offering a continuing education program. This continuing education program is designed primarily for Cooperative Extension and Natural Resource Conservation Service personnel (particularly new staff members), and other agricultural, natural resource and community development professionals. It emphasizes core concepts and a basic understanding of sustainable agriculture, its goals and its relevance to every farming and ranching operation – large or small. The program includes five courses, available free of charge. Courses 1 and 2 are offered now through the eXtension online campus.
New Tool to Monitor Drought
http://www.usagnet.com/story-national.php?Id=1311&yr=2009
A seven-year research effort achieved a milestone last month when the Vegetation Drought Response Index (http://drought.unl.edu/vegdri/VegDRI_Main.htm) expanded across the 48 states of the continental United States. VegDRI maps, produced every two weeks, combine satellite-based observations of vegetation conditions with climate and biosphysical information to map drought’s effect on vegetation at a one-kilometer resolution. The researchers are recruiting people to join the VegDRI evaluator network. Evaluators in the past have included ranchers, farmers, climatologists, extension agents, resource management agency employees, and others in the general public. The researchers are recruiting people to join the VegDRI evaluator network. Evaluators in the past have included ranchers, farmers, climatologists, extension agents, resource management agency employees, and others in the general public.
USDA Announces U.S. and Canada Organic Equivalence
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009/06/0212.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Agriculture Deputy Secretary Kathleen Merrigan announced that a first-of-its-kind agreement has been reached between the United States and Canada that will expand opportunities for organic producers in both countries. The “equivalency agreement” follows a review by both nations of the other’s organic certification program and a determination that products meeting the standard in the United States can be sold as organic in Canada, and vice versa. Under a determination of equivalence, producers and processors that are certified to the National Organic Program (NOP) standards by a U.S. Department of Agriculture accredited certifying agent do not have to become certified to the Canada Organic Product Regulation (COPR) standards in order for their products to be represented as organic in Canada. Likewise, Canadian organic products certified to COPR standards may be sold or labeled in the United States as organically produced. Both the USDA Organic seal and the Canada Organic Biologique logo may be used on certified products from both countries. The COPR goes into effect on June 30.
More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
Integrated Organic and Water Quality Program
http://www.grants.gov/search/search.do?mode=VIEW&flag2006=false&oppId=48019
In a unique fusion of two programs, USDA has released a request for applications for the Integrated Organic and Water Quality Program (IOWP). IOWP combines the National Integrated Water Quality and Organic Transition Programs. The combined program’s purpose is to explore the changes in water quality and/or water quantity associated with certified organic farming practices. Projects must integrate research, education, and extension. Up to $220,000 per year may be requested for projects 1-3 years in duration.
Proposals are due July 24, 2009.
Small Business Innovation Research Program Grant
http://www.csrees.usda.gov/funding/sbir/sbir.html
The Small Business Innovation Research (SBIR) program at the U.S. Department of Agriculture (USDA) makes competitively awarded grants to qualified small businesses to support high quality, advanced concepts research related to important scientific problems and opportunities in agriculture that could lead to significant public benefit if successful. Topic areas include Forests and Related Resources; Plant Production and Protection - Biology; Animal Production and Protection; Soil and Water Resources; Food Science and Nutrition; Rural Development; Aquaculture; Biofuels and Biobased Products; Marketing and Trade; Animal Manure Management; Small and Mid-Size Farms and Ranches; Plant Production and Protection - Engineering.
Proposals are due October 1, 2009.
Northeast SARE Professional Development Program Grant
http://nesare.org/get/professional-development/
The Professional Development program funds outcome-based projects that train Cooperative Extension educators and other agricultural service providers in sustainable techniques and concepts. Projects must be directed toward increasing the skill and understanding of these service providers, and be consistent with SARE’s larger goal of broad farmer adoption of sustainable practices.
PreProposals are due July 31, 2009.
More Funding Opportunities (http://attra.ncat.org/funding/)
Coming Events
Pennsylvania Cheese Making Course
http://www.pennsylvaniaagconnection.com/story-state.php?Id=456&yr=2009
July 1-3, 2009
Mercer, Pennsylvania
The course which is sponsored by Penn Soil RC&D, and Munnell Run Farm Foundation, is available to those in the area interested in learning how to produce farmstead cheese for retail sale. This hands-on training course will feature both classroom discussion and actual cheese making instruction from Melanie-Dietrich Cochran, a well known cheese maker from Keswick Creamery in Newburg, Pa.
Agroecology Shortcourse
http://agroecology.org/Shortcourse.html
July 5-19, 2009
Burlington, Vermont
This year’s International Agroecology Short Course has a special focus on conceptualizing and applying participatory action research (PAR) approaches in agroecology to develop and support sustainable food systems.
Meat Labels & Label Claims Webinar
July 8, 2009, 12 noon-1:30 pm EST
Webinar
Meat labels can be confusing, for producers, processors, and consumers. On this Niche Meat Processors Assistance Network webinar, Tammie Myrick and Jeff Canavan, from the USDA/FSIS Labeling and Program Delivery Division; Janis Hochstetler, from Iowa Meat and Poultry Inspection; and Pam Saunders, with Organic Prairie, will address the following questions: How do I get my label approved? Does the processor or producer do this? Is the process different for state-inspected meat? What do voluntary label claims like grass-fed, certified organic, and natural really mean? How do USDA’s Agricultural Marketing Service and USDA’s Food Safety and Inspection Service share roles and responsibilities for these claims? To join, at the time of the webinar, go to: http://connect.extension.iastate.edu/nichemeat/ and follow directions.
More Events (http://attra.ncat.org/calendar/)
New & Updated Publications
An Illustrated Guide to Sheep and Goat Production (Hmong version)
http://attra.ncat.org/calendar/new_pubs.php/2009/06/11/an_illustrated_guide_to_sheep_and_goat_p_1
Comparing Energy Use in Conventional and Organic Cropping Systems
http://attra.ncat.org/calendar/new_pubs.php/2009/05/26/comparing_energy_use_in_conventional_and
Completing Your Application for Organic Certification: A Guide to the Basic Farm System Plan for
Market Farm and Greenhouse Operations
http://attra.ncat.org/calendar/new_pubs.php/2009/04/29/completing_your_application_for_organic
Question of the Week
What are some resources on building a small-scale livestock processing facility?
http://attra.ncat.org/calendar/question.php/2009/06/22/what_are_some_resources_on_buidling_a_sm
Website of the Week
The Environmental Law and Policy Center
http://attra.ncat.org/wow/
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
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ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.
Copyright 2009 NCAT
OLD FASHIONED POUND CAKE
Pound cake got its name from days of old when ingredients were measured in colonial kitchens on scales. Pound cakes had a pound of flour, a pound of sugar, a pound of butter, a pound of eggs and a pound of milk mixed together and baked in a hot brick oven.
Some ovens in colonial houses had heavy cast iron doors and were built in the bricks beside the big walk-in fireplaces. Other ovens were built into a brick wall and fires were lit directly in the oven itself. When the wood fire had heated the bricks inside the oven, the burnt pieces of wood and ashes were raked out of the oven and food placed inside it to bake.
Colonial day pound cakes must have been eaten plain, but some were soaked in rum, while others had sauces dripped over them such as “burnt sugar” (caramel) or honey or even different types of fruit preserves. Occasionally they would probably contain dried fruit such as raisins or dried rind of lemon or oranges. Some household gardens grew citron and candied them for cakes. Sometimes blossoms of such flowers as roses and violets were candied and sugared in the summer and saved for cake decorations.
An early American custom was to “pound” young married couples or new preachers. In this custom, people of the neighborhood showed up in a surprise visit by bringing presents by the pound. The presents were just about always food of some sort. It was also supposed to be good luck to “pound” a preacher.
Modern day pound cakes are a far cry from their colonial ancestors. No longer do we measure ingredients by the pound, but by cups and spoonfuls.
Most pound cake “connoisseur” like a pound cake to be very heavy and made with enough real butter to squeeze grease out of each slice.
Many believe a truly good pound cake should be “sad”. A sad cake is one that falls when it is baking. One old timer I knew said pound cake should be “sad” enough to bring just one tear to each eye!
Have you ever tried a slice of sharp cheddar cheese on top of a slice of pound cake? The flavors are delicious together. Many old fashioned cooks would bring out a jar of canned peaches and whipped cream to top a slice of pound cake.
A VERY GOOD BASIC POUND CAKE
3 cups sugar
2 sticks butter
1 cup Crisco
5 eggs
1 teaspoon vanilla
3 1/4 cups plain flour
1 cup sweet milk ( Make this by using 2/3 cup of canned milk and filling to cup with warm water.)
Cream sugar with Crisco and butter. Add other ingredients one at a time. Mix until smooth. Bake one hour and 20 minutes at 350 degrees.
TRIPLE SIN CHOCOLATE CAKE
(If you think this recipe isn’t old, it calls for 5 cent candy bars! This cake is like a great big brownie.)
8 plain Hershey bars
2 sticks butter
4 eggs
2 cups sugar
2 cups chopped nuts (optional)
2 1/2 cups sifted plain flour
1/4 teaspoon soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
1 cup chocolate syrup
Soften candy is double boiler, let cool. Cream butter, add sugar, add eggs. Put candy in. Add soda to buttermilk. Combine nuts, salt and flour. Add alternately with buttermilk. Stir in vanilla and chocolate syrup. Line bottom of pan with greased and floured brown paper. Bake at 350 degrees for one hour and 15 minutes. When cool, drizzle more chocolate on top or ice with your favorite chocolate icing. Unbelievably rich and more like a giant brownie than a cake.
MOLASSES STACK CAKE
recipe that was in a cook book that came with a “Wrought Iron Range Co.” wood cook stove. The company was established in 1864 according to the cookbook. This recipe is an old mountain favorite and is still made and brought to most family reunions today.
1/2 cup brown sugar or white
1/2 cup butter
1/2 cup molasses
1/2 cup milk
2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoon soda
1 teaspoon mixed spices
1 egg
Cream butter and add sugar gradually with beaten egg and molasses. Sift flour, baking powder, salt and spices together. Add milk and mix well.
Bake in well greased pan, 35 minutes in thin layers or roll out and cut out size of plate and bake on cookie sheet. Stack 4 or 5 layers, with apple butter between them. Let stand over night before eating.
FRIED DRIED APPLE PIES
Pie Crust:
4 cups flour (plain)
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 1/2 cups shortening
Sift flour, baking powder and salt into bowl. Take out 2/3 of this mixture and mix it with 1/2 cup of milk to form a paste. Add the shortening to remaining flour (3 1/3 cups) and blend until pieces are the size of small peas.
Add flour paste and shortening flour mixture. Mix well until dough comes together and can be shaped into a ball. Roll out crusts 1/8 inch thick. Makes 5 pies. Use more liquid if you desire softer dough.
Pie Filling:
6 cups dried apples
1 teaspoon salt
3 teaspoons allspice
3 1/2 cups sugar
Mix all ingredients together in large sauce pan or kettle. Cook over low heat, stirring constantly, until thick. Cool overnight before making pies.