"If it cannot be pronounced, it should not go into your mouth"
IN THIS ISSUE...
Farm To School Update P3
2010 Annual Conference
and Expo Info P4-15
Remembering Hilda Byrd P17
upcoming events
Jan. 23 - The Incredible Edible
Grow-It-Yourself Fruit Tree Sale
Grow your own fruit tree, vines and
berries! Blueberries, raspberries,
blackberries, apples, muscadines,
persimmons, figs, plums and more.
This sale features 32 native, antique, and
hardy varieties, selected to grow well
in Georgia’s climate using sustainable
methods. Sales will be made on a first-
come, first-serve basis. P23
Jan. 30 to April 24 - Winter
2010 Organic Growing Class
Would you like to grow your own
organic food and perhaps food for your
community this year?
Join Lynn Pugh for seven educational
Saturdays at Cane Creek Farm for
the fundamentals of organic growing.
Students will participate in field trips
to other farms, videos, and plenty of
practical farm tasks. No prior knowledge
or experience in growing is required. P23
T he Q uarterly N ewsletter O f G eorgia O rganics • W inter 2009
Slow Food
Founder to Keynote
2010 Conference
We are proud to announce the 13th An-
nual Georgia Organics Conference & Expo,
“Reclaiming Agriculture,” on February 19-
20, 2010 in Athens, Ga., featuring keynote
speaker Carlo Petrini, founder of the interna-
tional Slow Food movement.
The Georgia Organics annual conference is
Georgia’s largest event focused on local and
sustainable foods and farms. In 2009, the
conference hosted its largest crowd ever, top-
ping 1,100 attendees representing 14 states
and nearly every county in Georgia.
In 1986, Petrini caught the world’s atten-
tion by helping launch a country-wide
campaign against McDonald's, which was
opening a fast food outlet near the Spanish
Steps in Rome, Italy. That was the action
that prompted Time magazine to call him
a “Slow Revolutionary,” when naming him
one of its “Heroes” in 2004. Carlo Petrini, Conference Keynote Speaker. Photo
Alberto Peroli
What parts of your success in Italy do you
think can be replicated in the Slow Food movement in America?
I’d say all of them, in fact maybe we can achieve even more. On the one hand, the States are where
the fast food bug caught on, before spreading all over the world. We’re talking about a country with
serious problems, what with its over-industrialization and heavily centralized food supply chain. On
the other hand, a strong grassroots movement has grown up as a reaction to this prevailing, slightly
inhumane system. Through farmers’ markets, Community Supported Agriculture, school gardens
and many other alternative systems of distribution and direct selling, it has developed a course for
the whole world to follow. I’d say the conditions exist for many young people to return to the land,
that awareness is growing all the time, and that there’s every reason to believe that Slow Food’s ideas
and “good, clean and fair” food will be a success. The constant growth in numbers of Slow Food
members in the States demonstrates this.
What do you see as the differences between the movement there and the movement here?
In the United States I note more interest in food and ecology issues than in Europe. Europeans are still
fond of the classic concept of the gourmet concerned with the aroma and flavor of food, whereas Ameri-
cans grasp the fact that “eating is an agricultural act” — and that the revolution has to start at our dinner
tables. Maybe the difference is due to the fact that the situation in the States is slightly worse, and the
effects food multinationals have on people’s everyday lives are more conspicuous than elsewhere.
What do you think is the single greatest obstacle for Americans to embrace a stronger culture of
food and agriculture?
Cont’d on page 14
 the dirt | page 2 W inter 2009

View from the Pasture: Building Good Food Community Takes Us All

Georgia Organics

P.O. Box 8924 • Atlanta, GA 31106

678.702.0400
info@georgiaorganics.org
www.georgiaorganics.org

Board of Directors

Will H arris, President

L eeann C ulbreath, Vice President
Alex Rilko, Treasurer
Gina Hopkins, Secretary
George Boyhan
Steve C ooke
Juan C arlos Diaz-Perez
Kurt Ebersbach
Marco Fonseca
Roderick Gilbert
Diane Marie Harris
C onnie Hayes
Daron Joffe
Jay L azega
Melissa Libby
Anne Q uatrano
Rashid Nuri
Mary Reilly
Mike Smith
Georgia Organics Board President Will Harris is owner of White Oak Pastures, the largest certified organic farm in Georgia.
C harlotte Swancy
Ed Taylor
We rural folks have always been told, “It takes a Mr. A.C. Gallo, President of Whole Foods Market,
Staff village to raise a child”. succinctly described this relationship in an e-mail
that he sent me long ago. He said “The connec-
E rin C room The obvious meaning is that a long term and
Farm to School Coordinator tion between producer, retailer and consumer binds
erin@georgiaorganics.org worthwhile effort, like child rearing, is important us together in a virtuous circle where each is rewarded
S tephanie H ass
enough for community participation. It also im- for taking care of the others. The product is the form
Administrative Coordinator plies that even an endeavor so personal as family we use to facilitate the exchange but the connection is
stephanie@georgiaorganics.org relations sometimes requires help from the greater the most rewarding aspect of it.” I wish that I could
J ennifer O wens community. come up with stuff like that.
Development Director
jennifer@georgiaorganics.org
In recent weeks, this spirit has been demonstrated The Animal Science Program at the University of
B arbara P etit repeatedly by the Georgia good food community
Conference Consultant Georgia left me ill prepared to appreciate this sen-
barbara@georgiaorganics.org through aid given to our farmers who were devas- timent, but a lifetime of dealing in industrial agri-
A lice R olls tated by this fall’s flooding. Our food community culture has caused me to value the things you can’t
Executive Director has demonstrated that building a good food move- put a price tag on. I raised cattle for many years
alice@georgiaorganics.org ment is like raising a child. It takes the whole com- that would be fattened in feed lots and ultimately
J onathan T escher munity. It takes us all. sold to big packers like Tyson and Cargill. In this
Farmer Services Coordinator
jonathan@georgiaorganics.org food production system, it is all about the pounds
I will not attempt to mention the many good deeds of product produced. There is no virtuous circle
M ichael W all
Communications Director that have been done for these farmers by individu- of farmers, consumers, chefs, and food purveyors
michael@georgiaorganics.org als and organizations. There are too many to even taking care of each other. It is all about the money.
N ewsletter E ditor begin. Even more noble, and harder to recognize,
Michael Wall is the generosity that was shared anonymously Thank you to the many heroes that came to the
N ewsletter D esigner and/or privately. Heroes…all. rescue of your farmers. Bless the backs that pro-
Stephen Walker duce good food, the hands that prepare good food,
I am a grass farmer, and my farm sits high on the water- and the mouths that eat good food.
the Dirt shed between the Flint and Chattahoochee rivers. As a
December, 2009 • Published Quarterly
Georgia Organics, Inc. P.O. Box 8924,
result, I have never had a drop of rain fall on my farm
Atlanta, GA 31106. Volume 13 Issue #4 that I was not delighted to receive. I probably won’t ever
Copyright © 2009, Georgia Organics, Inc.
All rights reserved.
need flood relief. Still, I am fiercely proud to be a part of Will Harris
this food community that takes care of our own. Board President
 the dirt | page 3

NEWS

Farm to School Momentum Continues

On Sept. 17, the Atlanta Public School System offered its first Celebrity On Nov. 2, the City Schools of Decatur’s school nutrition staff met at
Local Produce of the Month – the gala apple. Ninety-two Atlanta schools Cooks Warehouse in Decatur to learn how Farm to School activities can
served and celebrated locally grown gala apples, supplied by Mercier Or- get kids to eat healthier and support the local economy. These women
chards from Blue Ridge. and men are the gatekeepers of
nutrition at the school level, and
It was a successful first step in a system-wide effort we were honored that they invited
to enact one of the first Farm to School programs us to share their passion for getting
in the state. The APS Farm to School program more fresh fruits and vegetables
features trainings for teachers this Fall, school gar- into school meals.
dening, nutrition education, and local resources
for curriculums and field trips to farms. We were honored Mayor Bill Floyd
(pictured), Superintendent Phyllis
Just the day before, the U.S.D.A. announced the Edwards and Vice Superintendent
creation of the “Know Your Farmer, Know Your Thomas van Solen participated.
Food” initiative, which is the agency’s strongest The workshop was hosted by
effort to date to better connect children to their City Schools of Decatur, Cooks
food and create opportunities for local farmers to Warehouse, RAO Design Studio,
sell their harvest to schools in their communities. Georgia Organics, Les Dames
Volunteers Barbara Petit (background left) of Les Dames
d’Escoffier Atlanta, and Decatur’s
In addition, USDA's Agricultural Marketing Ser- d'Escoffier, and Cathy Conway (background right) of Avalon School Nutrition Advisory Com-
vice (AMS) and Food and Nutrition Service (FNS) Catering, look on as Decatur Mayor Bill Floyd, right, addresses the mittee (SNAC). Special thanks to
will team together and form “Farm to School Tac- school system nutrition staff at Cooks Warehouse. Destiny Organics, Whole Foods
tical Teams” to assist school administrators as they Briarcliff and Erin Johnson for do-
transition to purchasing more locally grown foods. nating food for the workshop.

Woodland Garden Party, 2009 By The Numbers :

Stimulating the Five Senses
The 2009 Woodland Garden Party was a huge
success, raising nearly $13,000 for Georgia Organ-
ics year round operations! The event was special
night for the more than 100 guests. Special thanks
to Anne Quatrano’s vision and talent, Celia Barss’
hard work and passion, Tiger Mountain Vineyards’
delicious wine, Zydefunk’s tunes, and all of our
guests from across the state, just for being a part of
the revelry.
Our Chefs Included:
Special thanks to Anne Quatrano - Bacchanalia, Hugh Acheson - 5 & 10,
Gary Mennie - Livingston, Joseph Truex - Repast, Joshua Hopkins - Ab-
attoir, David Larkworthy & Matt Williams - 5 Seasons Brewing, Drew
Belline - Floataway Café, Carla Tomasko - Quinones, Matt Palmerlee &
Edward Russell - farm 255, Kevin Maxey - Craft Atlanta, Luis Vasquez &
Dorothy Copenhaver- Star Provisions, Steven Satterfield - Miller Union,
Dave Roberts - Community Q, Ron
Eyester & Jeff Jackson - Rosebud,
Andy Carson - Bacchanalia, Ford Fry
& Lara Creasy - JCT. Kitchen, Hil-
ary White - The Hil, Matthew Roher
- Cha Bella, Cathy Conway - Avalon
Catering, Ryan Smith - Holeman
& Finch, and Angie Mosier - Angie
Mosier Food.
Growing Organics
42 – Georgia’s rank in the nation for total acres
under Certified Organic Operations.
62 – Certified organic producers in Georgia.
$1 million – Amount of money allocated to
Georgia, under the U.S.D.A. Natural
Resources Conservation Service’s Environ-
mental Quality Incentives Program, Organic Initiative.
$655,582 – Amount that went to 22 growers who were
already certified organic, to expand their acreage.
$440,346 – Amount that went to 31 conventional
growers willing to transition to certified organic.
1,360 – Acres farmed by the conventional growers that will
be transitioned to organic.
44 percent – Increase in total organic acreage the
transitioned land will add to Georgia’s inventory.
25 – Georgia’s potential national organic acreage ranking,
once the conventional growers complete the EQIP-induced
transition.
Source: NRCS. Since 1935, the Natural Resources Conser-
vation Service of the USDA helps America's private land
owners and managers conserve their soil, water, and other
natural resources.
 the dirt | page 4 W inter 2009

Feb. 19 – 20, 2010 Friday – Saturday • The Classic Center, Athens, Georgia
2010 Highlights
Reclaiming Agriculture :
Celebrating the Culture of Farming and Food
The city of Athens has consistently given Georgia some of Chef Hugh Acheson
the state’s most important art, music, literature, and academic (pictured), of Five & Ten
vigor. It’s also the epicenter of Georgia’s agricultural wisdom, and The National restaurants
thanks to the University of Georgia’s College of Agricultural and winner of the 2009 James
and Environmental Sciences, the oldest ag school in the na- Beard Award, is leading a
tion, founded in 1887. Before there were tractors, there were dream team of Southern chefs
agriculture studies and classes at the University of Georgia. for the famed Farmer's Feast,
the climactic and organic
dinner party of the conference
In February, Athens is opening its arms to that honors the hardworking
the entire Georgia Organics family for the growers who put healthy and
delicious food on our tables.
13th Annual Conference and Expo, one of the Plus, at the Farmers Feast,
southeast’s largest – and most affordable – the winners of the Georgia
Organics Land Stewardship
events focused on local, sustainable foods and Barbara Petit Pollinator
and farms. awards will be announced.

For the first time in conference history, the exhibitors’ Expo
area will be open to the public. There’s just way too much
amazing educational opportunities to keep all to ourselves.
In the spirit of Reclaiming Agriculture, film, music, and food
events are being planned by local Athenians in conjunction
with the conference. Look for details on our website.
And of course there’s Slow Food founder Carlo Petrini, the
international face of joyful eating and agricultural insight.
Petrini proved one person can change the world when
his convictions to protect his native Italian culture from
homogenization launched the worldwide Slow Food, which
is spreading the Good, Clean and Fair Food movement
across the globe.

2 Full Days • 1 Great Value

10 Distinct Tours, Visiting 70+ Presenters

11 Farms
2 Research Stations
70 Exhibitors
9 In-depth Workshops
9 Tracks, Including 1 Just For Children
36 Education Sessions

5 Gardens
2 Restaurants 3 Mules
4 Local Sustainable Meals
2 Book Signings
1 Farmers Feast
 the dirt | page 5

Composting Mushrooms
Soil health Herbs
Organic Certification
Cheese Making Seed Saving
PestsWeed Control Anthony-Masterson Photography

Bees Farm to School For 2010 We’ve

Improved Affordability,
Farm Labor Engine Repair Access, & Environmental
and much, much more Responsibility
+ a decrease in prices from ’09. Student Discount: Another first for this
year’s conference: students can get a sweet
discount deal for Saturday. Fifty bucks gets
Schedule at a Glance student access to the educational sessions, and
breakfast and lunch. Students can add on other
Friday, February 19 conference activities for the à la carte prices.
7:30 a.m. Registration opens All students must show a valid student ID at
8 a.m. – noon In-depth workshops (UGA Hort Farm & Classic Center) check-in to validate this offer. The standard
Noon – 1 p.m. Box lunch for workshop participants cancellation policy applies.
Expo & Silent Auction open
1 – 5 p.m. Farm & food tours in the Athens/Clarke County area Seed Swap: This year’s conference will feature a
5 – 7:30 p.m. Expo reception (general public is invited) seed swap, from 5 – 7:30 p.m. on Feb. 19 pre-
Throughout the evening Local connections in Athens sented by Georgia Organics, UGA’s Southern
Food, film and music events in Athens on your own. Seed Legacy, and Slow Food. It’s structured as
a buy, sell, and trade event, so anyone can par-
Saturday, February 20 ticipate. Here are some other tips: seeds should
7 a.m. Registration opens be fresh, from the past growing season, and 25
7:30 – 8:45 a.m. Georgia Organics breakfast & annual meeting or so should be placed in sealed envelopes or
9 a.m. – 10:30 a.m. Concurrent educational sessions A zip lock baggies, labeled. It helps to have a part-
10:45 a.m. – 12:15 p.m. Concurrent educational sessions B ner so one person can stay with your seeds and
12:15 p.m. – 2:15 p.m. Lunch, Expo, Networking the other can roam the area for what seeds oth-
2:15 p.m. to 3:45 p.m. Concurrent educational sessions C ers have brought.
4 p.m. to 5:30 p.m. Concurrent educational sessions D
5:30 - 6:30p.m. Open time (topical chat rooms, break) Lean And Green: Georgia Organics is commit-
6:30 – 10:00 p.m. Farmer’s Feast & Keynote address ted to bringing you the most sustainable an-
nual conference possible. Our staff and volun-
Note: conference schedule and sessions are subject to change teers are working on dozens of elements to green
the conference, and they’ll be communicated to
attendees in advance to maximize participation.
Specifically For Farmers Children's Program: While adults are learn-
A limited number of full conference Farm Tours will visit some of the state’s ing about soil fertility and weed management,
scholarships have been provided to farmers. most successful growing operations and UGA kids learn and play at the Georgia Organics’
researchers will present their latest information Children’s Conference. This year, kids will
Home Stays: Host homes are available for investigate carnivorous plants with the State
farmers only, for one to three nights, Thursday Feb. 18 on soil health and water quality. A lot of thought
and hard work went into ensuring that the In- Botanical Garden of Georgia, write environ-
to Sunday Feb. 20. Farmers interested in a home stay mental “Mad Libs” with Reaping Nature, and
may download the application from our conference Depth Workshops and Educational Sessions
web page, in the “Travel” section. If you have any provide farmers with the greatest bang for your write and perform food and farm songs with
questions please email brian@georgiaorganics.org buck. The knowledge and experience of this year’s Tree Leaf Music artists. Weather permitting,
or call 678.702.0400. presenters is truly invaluable. some activities will take place outside. Saturday
Feb. 20, 8:45 a.m.-5:15 pm. Space is limited.
 the dirt | page 6
FARM & FOOD TOURS • Feb. 19 , 2010 • 12:30 p.m. to 5 p.m.
The Athens area is home to dozens of successful farms, gardens, community groups, and restaurants, not to mention UGA's agricultural
research stations and farms. Throw on your farm-appropriate gear and jump on the tour bus for these informative and inspiring site visits.
1. Growing the Family Farm
Two family farms offer a glimpse of working sustainability through
innovated and diverse agricultural practices.
Cedar Grove Farm is operated by the Payne family: Jay, Marlene
and son Dylan. Year round sustainable growing provides fresh pro-
duce Athens through Athens Locally Grown and the Athens Farm-
ers Market. The farm includes a barn with a home-made walk-in
cooler, hoop houses, four acres in cultivation, and a flock of free
range chickens.
Backyard Harvest, a small family farm located on 18 acres, has been
involved in the local and sustainable food movement in the Athens area
for more than 15 years. They cultivate seven acres in annual and peren-
nial fruits, vegetables, herbs, cut flowers, transplants, cover crops, and
hay according to Certified Naturally Grown standards. Using a variety
of high tunnels and row covers, they are able to grow throughout the
year. The recent addition of a certified kitchen allows them to process
and sell value-added products fresh from their backyard.
2. Animal Power
Collaborations between farmers – and between farmer and draft
animals – are key to local, sustainable success.
Greendale Farm is revitalizing its pastures to host a multi-species
enterprise, which currently hosts broilers, hens, and lamb. They are
working with a neighboring dairy farm to create a shared business,
namely with raw milk cheeses and whey fed pork, for a wider variety
of products and to add value to existing products.
At Terry Scroggins garden, he will demonstrate farming techniques
using a mule and walking plow that control weeds without pesti-
cides and promote crop growth during drought without irrigation.
3. UGA Organic Farm & Research Tour
Straight from the horses mouth, learn about active organic research
projects conducted in the Athens area, including organic grain pro-
duction and floral landscaping. UGA professor and scientist Peter
W inter 2009
Hartell will present background on the scientific methods employed
at the UGA ag research site, as well as useful information on soil
health and water quality. Participants will also visit the USDA J.
Phil Campbell, Sr., Natural Resource Conservation Center in Wat-
kinsville, and the nearby University of Georgia Horticulture Farm,
home of UGA's new organic farm.
4. Maximum Yield
Woodland Gardens is a certified organic market garden, intensively
growing a great variety of vegetables, micro-greens, herbs, fruit, and
flowers on six acres. The farmers there produce food year round, us-
ing unheated and heated greenhouses to help extend seasons during
the colder months. Each week they sell direct to consumers at the
Morningside Farmers Market in Atlanta, and through a subscrip-
tion box program in Athens, as well as selling to restaurants.
Just down the road, the tour stops at the Roots Farm, a diverse two-
Woodland Gardens' Celia Barss.
acre enterprise in its third year of production that grows fruits and
vegetables year-round. Roots’ sells to local markets and a 50-mem-
ber CSA, whose members frequently work on the farm.
5. Wholesale Production
Flatwoods Farm began developing their production model in 2004
on 150 acres, formerly used for paper company pulpwood land, and
wildlife plots for hunting. The owners’ “horrors of conventional
foods and…love for farming” led them to establish what is now
a fully functional organic farm. The farm was USDA certified on
July 10, 2008, with 12 acres certified in seven fields. Flatwoods Farm
chose to grow fewer crops in greater quantities for the wholesale
market. Through five years of experimentation they have fine-tuned
their wholesale system, learning which crops to grow, the most ef-
ficient labor practices, and the economics of their market.
6. Nature’s Harmony
Nature’s Harmony Farm is a relatively new pasture-based sustain-
able farm in Elberton. Farmers Liz and Tim Young have created a
natural environment on their farm where animals are treated with
love and respect. Committed to heritage breeds and traditional

farming methods, the farm produces pasture-raised, slow grow-
ing Poulet Rouge meat chickens, grass-fed beef and lamb, woodlot
pork from Ossabaw Island, Berkshire and Large Black pigs, farm-
stead raw-milk cheese, free-range eggs, heritage turkeys and heri-
tage geese.
7. Changing Places
Craig Page, founder of PLACE, a local non-profit organization
working to build a strong, accessible local food culture in Athens,
leads this insightful tour of four diverse community gardens. Loca-
tions include the Athens Area Homeless Shelter, where residents
learn gardening techniques and culinary skills; First Christian
Church, serving residents of a senior center high rise; Athens Ur-
ban Food Collective Roof-top Garden, part of a service-learning
course offered through the UGA Geography Department; UGAr-
den Campus Community Garden, a UGA student lead initiative
created to feed students and to advocate for more sustainable food
on the UGA campus.
8. From Mule to Meal
Get gritty with this town and country tour starting with a visit to
Mills Farm, just outside of Athens, to see the processing of Red
Mule Grits using real mule power and their own hand-forged mill.
the dirt | page 7
Alice & Tim Mills are crafty folks; they have transformed less than
an acre and a mule into a handsome business. Tim uses his mule
Luke to turn the mill that grinds organic corn into cornmeal and
grits, sold under their “Red Mule” label. Next, we'll head to Ath-
ens restaurant Farm 255 and get an introduction to the innerwork-
ings and logistics of connecting a restaurant and local growers, and
taste those spectacular organic grits. The tour will conclude with a
short walk to The National, a casual neighborhood gathering spot,
which also supports local farms, and enjoy another taste of Red Mule
ground corn prepared with a seasonal bent.
9. 5th Generation Farm
The McMullan Family Farm was established in 1865 in Hartwell
and has been in the hands of family on a continuous basis since
that time, a rarity in today’s farming world. Currently, genera-
tions four, five, and six live on the 300 acres alongside Georgia's
largest pecan tree. The cotton fields of the past have given over to
today’s chickens, cows, and a five acre Certified Naturally Grown
garden. Mingling history and modern sustainable technology in
the garden, the family utilizes greenhouses alongside intensely
planted cover crops that enhance their healthy soils. Recently,
the McMullans built a green farm building, using CoolBot tech-
nology for their walk- in coolers.
10. Preserving Agriculture
See genetic preservation in action at Grove Creek Farm, a 300-
acre sustainable farm located just outside Athens. This tour gives
you a first hand understanding of the “why” and “how” of pre-
serving heirloom varieties of vegetables and heritage breeds of
animals. On the farm you encounter grass-fed heritage beef cattle,
whose meat has been nominated to the Slow Food Ark of Taste
for flavor. Experience their southern heirloom vegetable propaga-
tion greenhouse, and the seed-saving grow-out garden, as well as
multiple historic log cabins which have been reconstructed on
the property.
 the dirt | page 8 W inter 2009

In-depth Workshops • Friday, Feb. 19, 8 a.m. – noon

Presenters at this year's conference are putting a greater emphasis on practical, real world education than ever before. Workshop
speakers are experts in their field, and your take-aways will be usable immediately.

1. Sustainable Beekeeping
Bill Owens, Master Craftsman Beekeeper

Owens will introduce attendees to the basics

of beekeeping, honey bee biology, seasonal
and chemical free management, tools and
equipment, backyard beekeeping, and prod-
ucts of the hive, as well as a review of Geor-
gia laws affecting beekeeping. Bill is a past
chairman of the Eastern Piedmont Beekeepers Association, past presi-
dent of the Georgia Beekeepers Association, and started in the Master
Beekeeper program in 2002 and became the first Master Craftsman
Beekeeper in 2006. Bill owns and operates Owens Apiaries, which sells
honey and other bee products and specialize in bee removal.

2. Soil Fertility and Biology

Julia Gaskin, Sustainable Agriculture Coordinator at UGA,
Daniel Parson, Farmer Parson's Produce, Dr. Peter Hartel, Profes-
sor of Soil Microbiology, Robert Tate, Farm Manager and Horticul-
turist at UGA Certified Organic Farm
Charlotte & Wes Swancy, Workshop 3.
is certified organic and products are certified humane and grass fed.
Riverview Farms is a 500-acre certified organic family farm northwest
Georgia producing Berkshire pork and grass-fed beef. Riverview grows
all the grains to feed their pigs and relies on very little off-farm inputs.
Jason Mann is the farmer behind Full Moon Farm and Farm255. He
will focus on small-scale multi-species grazing systems, pasture resto-
ration, custom grazing and finishing, maximizing profit, meat CSAs,
and problems and opportunities in processing.

4. Organic Farm Soup to Nuts

Dave Bentoski, D&A Farm, Paige Witherington, Serenbe Farms,
Rashid Nuri, Truly Living Well Natural Urban Farms

Learn a whole system perspective from three highly successful organic farms
in Georgia. Topics covered include land acquisition, farm design, capital
investments, equipment, marketing, fertility, and pest and weed manage-
ment. D&A Farm started out in 2001 as a half acre hobby garden and is
now a full time 10-acre vegetable and fruit farm with nearly all sales going
Robert Tate, Workshop 2.
direct to consumers. Serenbe Farms is a four-acre certified organic farm in
Feed the soil, not the plant. This workshop will cover the basics of soil structure
and biology, soil organic matter and its forms and function in soil; evaluating
soil amendments (including nutrient content, and carbon to nitrogen ratios),
how to convert inorganic fertilizer recommendations to organic ones, how
cover crops add fertility, and tips for proper management. Weather permitting,
we will do a tillage demo and test soil quality. Please come dressed for the field
and potentially wet or cold weather. Limit 25 people.

3. From Pasture to Processor

Will Harris, White Oak Pastures,
Charlotte & Wes Swancy, Riverview Farms
Jason Mann, Full Moon Farm

Featuring two of Georgia’s most revered livestock farms, attendees will

have the opportunity to learn real, system-wide approaches to grass fed
beef, pastured pork and poultry production. Topics covered include
pasture management, rotational grazing, animal health, feed, process-
ing and marketing. The Harris Family has raised cattle in southwest
Georgia for five generations. They recently built a USDA inspected
packing plant to process their grass fed beef. Their 1,000-acre farm Will Harris, Workshop 3, and Rashid Nuri, Workshop 4
 the dirt | page 9

safety switches. In addition, we’ll cover fuel system operations, diagnosis

and repair, including the disassembly and reassembly of a two- and four-
stroke carburetor, with adjustments and proper governor settings.

6. Social Media 101 and Internet Marketing Success Stories

James Harries, Elemental Interactive,
Judith Winfrey, Love is Love Farm
Use social networking tools to grow your customer base. James Har-
ris shares tried and true methods of using the Internet to tell your
story, attract customers, and keep them engaged – at almost no cost.
Then, James and Judith will present success stories of farms, such as
Love is Love Farm, and companies that have successfully used inter-
net marketing to increase sales and distribution.

7. The Cheese Course

Sequatchie Cove Farm

Dave Bentoski, Workshop 4.

Chattahoochee Hills, growing over 50 different vegetables, fruits, flowers,

and herbs in over 300 different varieties. Truly Living Well Natural Urban
Farms grows food on multiple sites in metro Atlanta, focuses on growing
organic soil, and stresses education and community outreach.

5. Basic Engine Operation and Diagnosis

Daniel Vaughan-Griffin Technical College

In this workshop, you’ll learn ignition system operations, diagnosis and

repair, how to use a multimeter (bring one if you have it), spark tester,
spark plug diagnosis, charging system checks (for larger equipment), and
Cheese Making at Sequatchie Cove Farm, Workshop 7.

Follow the cheese-making journey from pasture to the finished farm-

stead cheese. Nathan Arnold, Bill Keener, Padgett Arnold, and Miri-
am Keener lead this workshop chronicling the process at Sequatchie
Cove Farm in Tennessee. The process discussion includes: herd se-
lection and development, decisions about variety and methods for
cheese making, building a dairy, experimentation and flavor profile,
preparation to bring the cheese to market, and what it’s like to be
part of a farm undertaking sustainable production. Then, enjoy a
tasting of Sequatchie Cove cheese.

8. Hands-On Wool Felting

Jennif Chandler

Explore the magic of the earliest man-made fabric, felt. Sheep are
delightful, self-propelled gathers of some of the solar energy captured
by grasses and other vegetation. Using modern methods and materi-
als (including Athens area grown wool from the instructor's flock
of sheep), participants will complete a beautiful felted scarf while
experiencing the infinite possibilities of this newly revived ancient
craft. Presenter Jennif Chandler shares stories of shepherding for
more than 20 years, as well as teaching the basics of the felter's craft.
Each participant leaves with a felted scarf. There's an additional fee
of $15 for materials. Small class size so register early.
James Harris, Workshop 6.
the dirt | page 10
Sponsors
Georgia Organics would
like to thank the following
early-committing
sponsors.
Heritage $10,000+
Heirloom $5,000+
Les Dames d’Escoffier
Cultivator $2,500+
Artisan $1,000+
Animal Welfare Approved
Bionade
The Classic Center
Destiny Organics
FreshPoint
Sustainable Agriculture
Research & Education
University of Georgia, College of
Agricultural and Environmental Sciences
U.S. CentersforDiseaseControl and Prevention
Classic City $500+
ACE/Georgia Green Loan
Cafe Campesino
Georgia Future Farmers
of America Association
Interested in adding your business
or organization to the list?
See page 11 for details.
W inter 2009
Conference Travel Information
Comfort Suites
• 255 North Ave athens GA 30601
• Pricing: $84.99 for two queen bed rooms, $77.99 for one bed room plus 14% tax.
• If more than two occupants per room, surcharge of $5 per person per night.
• Rooms will be held until Jan. 18, 2010.
To reserve call: 706-995-4000 and ask for the Georgia Organics Room Rate. Can-
cellation without penalty up to Feb. 4; After Feb. 4 a one-night charge will be
incurred. The hotel is not walking distance from the Classic Center so you will
need to arrange your own transportation.
Georgia Gameday Center Condominiums
Bedrooms with private bath for each bedroom and liv-
ing room / kitchen combinations are standard. These are
relatively inexpensive for those who would like to share
condos, so call a friend and arrrange to split the condo.
• 1 Bedroom units $119 + tax
• 2 bedroom units $139 + tax
• 3 bedroom units $179 + tax
• Rooms will be held until Jan, 25, 2010.
The condos are located at 250 West Broad St., Athens,
GA, 30601. To reserve, call 706-583-4500 and ask for res-
ervations for at the Georgia Organics room rate. There is
a complementary shuttle to and from the Classic Center.
For more info, check out www.gagamedaycenter.com
Camping Options
Pine Lake Campground located at 5540 High Shoals Thanks to our
Rd, Bishop, GA 706.769.5486. Their website, www. Athens/Clarke
pinelakervcamp.com, lists them as an RV campground, County Conference
but they do allow tent camping as well. The water on the Host Committee
site will be turned off in February, but there are heated for their support
bathrooms and hot showers. Tent sites (7) are $20.00 per
night for 1 or 2 people, and RV full hook-up sites (25) are Hugh Acheson
$28.00 and $30.00 per night. The campground is 13.6 Mark Adams
Ellen Bagwell
miles from the Classic Center - about a 20 minute drive. Celia Barss
George Boyhan
Home stays Heidi Davison
Host homes are available for farmers only, for one to Julia Gaskin
three nights, Thursday Feb. 18 to Sunday Feb. 20. Farm- Alicia Haire
ers interested in a home stay may download the applica- Teri Hamlin
tion from our conference web page, in the “Travel” sec- Davis Knox
Gena Knox
tion. If you have any questions please call Brian Barth at
Sara Larusso
831.566.3336. Jason Mann
Douglas Moore
Getting to the conference Craig Page
The Classic Center is located at 300 N. Thomas Street, Sarah Petit
Athens, GA 30601. The phone number is 1.800.918.6393. Olivia Sargeant
For a map of the Classic Center’s position in downtown Robert Tate
Athens, go to http://www.classiccenter.com/user_files/ Susan Varlamoff
ccdeck.pdf. Eric Wagoner
 the dirt | page 11

Support the Conference

Become a Sponsor
Sponsor levels begin at $500 and offer great visibility at the state’s largest
event celebrating sustainable food and farms. In addition to logo recogni-
tion and publicity, levels include complimentary conference registrations,
exhibit space at the Expo, reserved seating at the Farmers Feast, and ad space
in the conference program. Sponsorships also allow us to offer lower regis-
tration costs, which enable more limited-resource growers and students to
fully participate. www.georgiaorganics.org/conference/sponsorship.php is a
one-stop shop to download the sponsorship benefits, commitment form,
and check out the latest sponsors who have joined the cause. For more infor-
mation contact Jennifer Owens at jennifer@georgiaorganics.org.
Donate to the Silent Auction
Silent auction proceeds help us organize a first-rate conference with
respected speakers from around the world, plus farm tours, fun
events and delicious organic and sustainably grown foods and bever-
ages. Silent auction donors receive unique exposure to the sustain-
able food and farm community in Georgia. The auction highlights
items and services, and is a fantastic way to connect businesses to the
1,000 or so attendees who attend the Georgia Organics conference.
To donate, please download the silent auction donation form from
http://www.georgiaorganics.org/conference/silent_auction.php,
and check out a tempting preview of select items as they come in.
For more information, please contact Kristina LeFever at Kristina@
georgiaorganics.org or 678.209.7642.
Members may volunteer a minimum of four hours and receive a $40
discount on their conference package registration. Apply for your
$40 discount when you register online. There are a limited number
of volunteer discounts available. Please check the online registration
form for availability. The $40 discount is only available to members
with the purchase of the conference package including Friday and
Saturday events. For more information contact Katherine Cruthirds
at conference2010@georgiaorganics.org.
Host a farmer
Times are tight, and hosting a farmer in your home allows more folks
to attend the conference. Host homes in the Athens area are needed
for one to three nights, Thursday Feb. 18 to Sunday Feb. 20. If you are
interested in hosting a farmer, please download an application from our
conference web page, in the “Travel” section. If you have any questions
contact Brian Barth at brian@georgiaorganics.org or 678.702.0400.
Georgia Organics &
Atlanta Community Food Bank
present
THE INCREDIBLE EDIBLE
GROW-IT-YOURSELF
FRUIT TREE, VINE &

Donate Your Organic Produce and Products BERRY BUSH SALE

Feature your harvest as part of the Farmers Feast Saturday night. Contact TO BENEFIT THE ATLANTA LOCAL FOOD INITIATIVE
Jonathan Tescher, at 678.702.0400 or jonathan@georgiaorganics.org. PLANT YOUR OWN FRUITS AND BERRIES!
BLUEBERRIES RASPBERRIES BLACKBERRIES
Exhibit in the Expo KIWI MUSCADINES PEARS APPLES PLUMS
The conference Expo is one of the largest sustainable food and farm trade PERSIMMONS FIGSPOMEGRANATES
shows in the southeast. For the first time ever this year, a portion of the AND MUCH MUCH MORE!
Expo will be open to the general public. The Expo will open through- ATLANTA COMMUNITY FOOD BANK
970 JEFFERSON STREET, NW
out the conference with times for attendees to browse at a Friday evening ATLANTA, GA 30318
reception and Saturday lunch, both in the Expo space. Exhibitors are al-
lowed to sell items, conduct demonstrations, and interact directly with
potential customers and partners. There are a limited number of exhibit
spaces available – reserve your spot as spaces sell out every year. In respect
of the tough economic times, the exhibitor rates will remain the same
as the past two years: $250 for farms/non-profits/government, $300 for
Georgia Organics members, and $450 for non-members. This is another
area of the conference in which Georgia Organics is committed to achiev- Sponsored by
ing value for both participants and attendees. Visit http://www.georgiaor-
ganics.org/conference/trade_show.php for the exhibitor reservation form, FOR MORE INFORMATION, VISIT
exhibit space specs, and a listing of exhibitors as they are confirmed. For WWW.ATLANTALOCALFOOD.ORG

more information contact Jennifer Owens at jennifer@georgiaorganics.org. This sale features 32 native, antique, and hardy varieties, selected to grow well in Georgia’s
climate using sustainable methods. Sales will be made on a first-come, first-serve basis. Cash
and check only. For a list of varieties and event information, visit www.atlantalocalfood.org.
Volunteer
The success of the annual conference greatly relies on volunteers,
who commit at least two hours of help, commonly with set up, reg- SATURDAY, JANUARY 23, 2010, 9 AM - NOON
istration, clean-up, or other activities.
the dirt | page 12
Educational Sessions • Saturday, Feb. 20
GROW I
9 a.m. – 10:30 a.m.
Bugging Out
Drs. Stormy Sparks and John Ruberson,
UGA Tifton
This course will cover the identification,
biology, and management of common
pests and beneficial insects in vegetable
production.
10:45 a.m. – 12:15 p.m.
In the Weeds
Drs. Carroll Johnson and Ted Webster, Re-
search Agronomists, USDA Agricultural
Research Service
This two part presentation will discuss
the latest weed management research in
organic cropping systems, and how weeds
rapidly adapt to selection pressure. Dr.
Johnson and Dr. Webster have a combined
38 years of weed science research experi-
ence. Dr. Johnson’s research program fo-
cuses on the integrated management of
weeds in organic cropping systems and Dr.
Webster conducts research on the ecology
of weeds, including pigweeds and nut-
sedge, in the southeastern coastal plain.
2:15 p.m. to 3:45 p.m.
Draft Animals 101
Scott Hancock
This session will address the many ben-
efits of using draft animals to work on
your farm, how to integrate horses or
mules into your program, and differ-
ent breeds of work horses and mules.
Topics also include farm implements
for draft animal systems, costs, and tax
considerations.
4 p.m. to 5:30 p.m.
Seed Saving Fundamentals
James R. Veteto, Southern Seed Legacy,
University of Georgia
In this workshop, participants will learn
the fundamentals of how to the save
seeds from some of the most prominent
crops in the South. Beans, peas, toma-
toes, corn, squash, peppers, watermel-
ons, and other crops will be covered.
GROW II
USDA’s Food Safety Marketing Service
Kathleen A. Staley, Food Safety Officer, USDA
Agricultural Marketing Service
Although the U.S. Food and Drug Administra-
tion (FDA) is the primary protector of public
health, the USDA’s Agricultural Marketing Ser-
vice, Fruit and Vegetable Programs, provides
food safety audit programs. Areas covered
include the USDA “Know Your Farmer, Know
Your Food.” food safety education and research
initiatives, Good Agricultural Practices, Good
Handling Practices and Good Manufacturing
Practices audit programs, and industry com-
modity specific food safety initiatives.
Soil Testing and Soil Fertility
Dr. David E. Kissel and Robert Tate, Univer-
sity of Georgia
Soil fertility knowledge and soil testing can
be used in combination with crop knowl-
edge to manage nutrient inputs for crop
production. Topics to be covered include
the basics of soil acidity, phosphorus and
potassium in soil, tissue tests, the role of
organic matter and decomposing cover
crop residues, and other organic materials in
regulating nutrient availability.
Certifiable
Marty Mesh, Quality Certification Services,
Alice Varon, Certified Natural Grown
There are 700 farmers from 48 states enrolled
in the Certified Naturally Grown program.
Learn about these two different types of
certifcations. Certified Naturally Grown uses
USDA Organic Standards as a starting point,
but is an independent nonprofit program un-
affiliated with the USDA. Quality Certification
Services is USDA National Organic Program
accredited, and was adopted by the organic
certification program of Florida Certified Or-
ganic Growers and Consumers in 2001.
Seasoned Farmer Q&A
Nicholas Donck, Crystal Organic Farm
Celia Barrs, Woodland Gardens
Alex Hitt, Peregrine Farm
Relinda Walker, Walker Organic Farms
These farmers have close to 60 years com-
bined experience as organic farmers in the
southeast. They have mastered diversified
fruit, vegetable and flower production, year
round production in high tunnels and green-
houses, and agronomic crops such as rye,
soybeans and peanuts. Each will briefly share
their experiences and open the floor to your
production and management questions.
LIVESTOCK
Using Plants to Control Worms in Livestock
Thomas Terrill, Fort Valley State University
Controlling gastrointestinal nematodes
(worms) is a major challenge in organic
animal production systems in the southeast.
Feeding or grazing anti-parasitic forages is
an alternative to using chemical deworm-
ers to control these parasites. A summary of
research on anti-parasitic forages and their
potential application for controlling internal
parasites in organic livestock production sys-
tems in Georgia will be presented.
Get Your Goat
Mark Stevens, Coles Lake Dairy
Learn about the experience of working with
and through state regulations to establish a
goat milking and cheese making facility, as
well as important tools to properly manage
husbandry for maintaining herd health.
Cole's Lake Dairy is located in Carrolton, and
currently manages 100 goats and processes
50 gallons of milk a day into soft cheeses
marketed wholesale and direct to consumer.
Animal Welfare
Andrew Gunther, Program Director, Animal
Welfare Approved
Animal Welfare Approved is a science-driven
program that keeps its standards grounded
in everyday farm life. The session will show
how high-welfare and farm viability can
complement each other to the benefit of
farmers and animals without compromises.
Better Grass Management
Dr. Charlie Brummer, UGA
The session will focus on forage species
useful for grass-based organic beef systems
and methods to make them productive and
nutritious, particularly focusing on fertiliza-
tion, grazing management, and cultivar
choice. The session will be informal, with
open discussion.
W inter 2009
All Business
Business Planning for Organic Farms
Daniel Parson, Parson’s Produce
In this workshop you will learn what it takes
to write a farm business plan. We’ll talk about
the details of farm capital, expenses, potential
income sources, and business record keeping.
Daniel Parson has been farming for 12 seasons
and running his own farm business for six years.
Going Into Labor
Alex Hitt, Peregrine Farm, Jason Mann, Full Moon
Farm, Joe Reynolds, Love Is Love Farm
Learn about the labor practices, experiences and issues
from three different small farms marketing direct to
consumers. Peregrine Farms has had between one to
eight seasonal workers for 20 years, and now manages
the entire farm with 60 hours a week of well paid la-
bor, in addition to the owner operators. Joe Reynolds,
of Love is Love Farm, is entering his third season of farm
management and will be sharing the experiences of a
new farmer figuring out his model to balance steady
labor and grow new growers. Finally, Jason Mann
from Full Moon Farm utilizes only intern, apprentice,
and volunteer labor, and compares his approach to
that of a teaching hospital.
Tracking the Numbers
Celia Barss, Woodland Gardens and Stan Ed-
wards, Mt. Gilead Farm
Learn about accounting and farm record keeping
from Woodland Gardens, a six-acre certified or-
ganic diversified fruit, vegetable and flower farm
that markets through a farmers market, CSA and
restaurants, and get the basics of simple “country
boy or girl” farm record keeping from Mt. Gilead
Farm, a three-acre vegetable and egg farm sell-
ing through an online distributor and direct to
restaurants.
A Virtual Farmers Market
Eric Wagoner-Athens Locally Grown
LocallyGrown.net, an online farmers market, has
spread to over 100 communities across the coun-
try with Athens Locally Grown becoming one of
the larger farmers markets in the southeast. Eric
Wagoner, software developer and Athens Locally
Grown’s market manager, will describe how vir-
tual markets operate and what lessons have been
learned over the last eight years. Several ALG
vendors and other market managers will join Eric.

FARM TO SCHOOL
Case Studies and Best Practices
Anupama Joshi, co-director of the
National Farm to School Program
Erin Croom, Georgia Organics
Farm to School Coordinator
Join Anupama and Erin as they share the best farm
to school practices in Georgia and from coast to
coast. Farmers, nutrition directors, students, and
parents will hear tips on how to start, sustain, and
grow farm to school programs in their communi-
ties, and get updated on the latest tools and re-
sources. Recent farm to school policy and research
will also be discussed.
The Rethinkers: New Orleans Youth Take
on School Food
The Rethinkers are a dynamic group of New
Orleans middle school students who want to
rethink and rebuild their schools after Hurricane
Katrina. Recently, the Rethinkers tackled the
state of school food with chefs, farmers, archi-
tects, and artists to create 12 recommendations
for change. Four representatives share advice
on how to get the attention of adults, and how
to positively affect change from the ground up.
Connecting to the Curriculum
Lindsay Wyczalkowski, Mary Lin Elementary 3rd
grade teacher, Joe Green, Agriculture Education
and FFA teacher at Pope High School, Kenya Greer,
Cascade Elementary School 1st grade teacher,
Moderator: Nichole Lupo, Seeds of Nutrition
Three Georgia teachers share how they are in-
corporating food, farm, and nutrition activities
into their standards-based curriculum, and why
they feel it’s important to teach these concepts
amidst pressure to “teach to test.” This workshop
is a perfect fit for parents, community volunteers,
and farmers who want to get a sneak peek into
how kids are learning about good food.
Rooting the Farmer in Farm to School
Joe Reynolds - Love is Love Farm, Brad Carlton
- Carlton Farms, Emily Jackson - Appalachian
Sustainability Project
Moderator: Will Harris, White Oak Pastures
Farmers are a core component of successful
farm to school programs, but it’s often chal-
lenging for them to determine if it is a good
fit for their business. This panel discussion will
explore three avenues farmers can pursue in
adopting farm to school: selling to schools, of-
fering farm field trips, and developing relation-
ships with students.
FOOD SYSTEMS
Eating for the Future,
Anne Palmer, Program Director, Johns Hop-
kins Center for a Livable Future
This session will briefly review the impact
of our current food system on public health
and the natural environment; what changes
in the food system would improve these
outcomes, and the work that Baltimore City
and the State of Maryland are undertaking
to create opportunities and programs that
benefit farms and citizens.
In Search of a Righteous Porkchop
Nicolette Hahn Niman
Shortly after Nicolette Hahn Niman was
hired by Bobby Kennedy, Jr., to be senior
attorney for his environmental group, Wa-
terkeeper Alliance, he asked her to lead a
national campaign to reform the livestock
industry. In this talk, she will detail her ef-
forts to help lead the United States toward
more humane, environmentally sustainable
animal farming. She will also discuss her
work with her husband, Bill Niman (founder
of Niman Ranch, Inc.), to run their sustain-
able livestock ranch.
Fair Trade
Café Campesino
Our friends at Café Campesino give an over-
view of fair trade, its definition and practice,
as well as Fair Trade Federation Certification.
They will share first hand examples of the
importance of fair trade in the field and its
direct affect on the lives of producers.
Food’s Role in the Built Environment
Dan Nadenicek & Eric MacDonald, UGA
Design decisions about the built environ-
ment effect where buildings, roads, schools,
farms, community gardens, and farmers
markets go and in part determine the vi-
ability of community food systems. Learn
the role that planner and landscape design-
ers can play in shaping our community food
system.
SLOW FOOD CULTURE
Slow Food: From Education to Activism
Julie Shaffer/Slow Food Leaders
Makele' Faber-Cullen, Kingsborough Community
College & Author
Join leaders of Slow Food for an overview of the
Slow Food movement’s past, present, and future.
Learn about current initiatives and hear progress
reports on ongoing programs, such as Time for
Lunch, Ark of Taste, and Presidia.
Preserving our Harvest
April McGreger, proprietor of Farmer's Daughter
Whether you are a farmer interested in value-add-
ed foods, a gardener geared toward self reliance,
or a local eater interested in extending the season
through food preservation, this talk will give you
the information and inspiration you need to get
started. We will discuss the basics of water bath
canning, lacto-fermentation, purchasing the nec-
essary equipment, ingredient selection, and how
time invested up front reaps returns later. There
will be a demonstration of making homemade
sauerkraut and a tasting of the real thing versus
supermarket brands.
Policy’s Influence on Food Choice and Access
Joel Kimmons Ph.D, CDC, Diane M. Harris Ph.D. CDC
Policies at many levels, often in ways unseen,
influence our food environment and the food
choices we make. This session will present policy
strategies to improve access to and availability of
healthy foods, while creating and supporting a
sustainable food system.
Family Dinner--The Real Happy Meal
Marshall P. Duke, PhD, Charles Howard Candler,
Emory University Psychology Professor
Ten years of research at the Center for the Study of
Myth and Ritual in Family Life at Emory University
have shown that families and children that eat at
last one meal at home together each week are
stronger, better functioning, and more resilient.
This session will review this research and explain
why this connection exists. Discussion will focus
on the family meal as a key to the development of
family narratives which, ultimately, are the source
of strength and resilience.
the dirt | page 13
HOMEGROWN
Small Scale Composting
Duane Marcus, The Funny Farm
Learn how to turn your household and gar-
den organic waste into food for plants. This
session will teach you how to build a hot
compost pile, worm composting, and bucket
mushroom growing.
Fruit and Nuts on the Home Landscape
Robert Hamilton & Lindsey Mann
Why plant a Bradford pear when you can
plant a fruiting pear? Why plant a Camellia
when you can plant a Pomegranate? Fresh
fruit from your own yard is possible and
easy. Robert Hamilton and Lindsey Mann
share tips on how to incorporate fruit and
nuts into your landscape. Suggestions on
varieties, planning, planting, and care will
be discussed.
Ten Sustainable Herbs Everyone
Should Grow and Use!
Patricia Kyritsi Howell, BotanoLogos School
of Herbal Studies
Learn about ten easy-to-grow herbs that
may be used to treat everyday health prob-
lems safely and effectively. Topics covered
include growing, harvesting, medicinal
uses, and simple guidelines for making
them into herbal medicines.
Gourmet Mushrooms for Home or
Market Gardens
Kim Kelly, Davis Farms
This class will cover the basics of low-tech
mushroom growing in outside beds and
green houses without special facilities.
Mushrooms as a garden helper, pick your
own, and diversifying your growing will
be explained. Low-tech, low cost, and easy
maintenance will be the focus.
 the dirt | page 14
Slow Food Founder to Keynote 2010 Conference | Continued from page 1
The power of lobbies and multinationals. They
exert a very strong influence on consumer choices
and they prevent people finding out the facts. But
I’m convinced that the power of citizens and farm-
ers is very strong, too. Nobody can force you to eat
and to feed yourself and your family the way he or
she wants. It’s a grassroots movement that’s already
strong and bound to grow stronger still.
How much progress have you seen since Slow
Food launched in America?
A lot, a huge amount. When I saw Michelle
Obama planting vegetables in the garden at the
White House, I realized that our ideas and the
topics we address are here to stay — even though
the project wasn’t all that successful on account of
the parlous state of the presidential soil! In a short
space of time, we’ve witnessed something very
close to a slow revolution and I believe it’ll con-
tinue for a long time to come.
In Georgia, the good food movement has been
seen as elitist or unavailable for everyday Ameri-
cans, because unhealthy food is subsidized and
cheaper, while healthy food sometimes costs
more. In these particularly tough economic times,
how can we promote local sustainable food for ev-
eryone, not just for those that can afford it?
That food has to be cheap is one of the biggest
lies ever told. It has allowed the powers-that-be to
subsidize agriculture, to ruin millions of farmers
and peasants worldwide. But it certainly hasn’t im-
proved the quality of food. Food should cost the
right price. The prices of very expensive or elitist
foodstuffs are often justified by forms of produc-
tion that render them special. Having said that,
nobody can expect to live on caviar and Barolo!
The price of fresh vegetables, good local meat,
and seasonal fruit has to be such as to provide
just returns for farmers while being accessible to
everybody. This is, above all, a matter of culture.
It depends on the value you attribute to food,
which isn’t the same as what food costs. Once
we’ve explained the difference between the value
and price of food, just watch and you’ll see people
start saving on telephone bills and designer clothes
and shifting towards better and only slightly more
expensive food. Some time ago, the Italian papers
rose up because the price of zucchini had increased
by 20 cents a kilo. Why does nobody protest about
lawyers’ fees or about the salaries of certain bankers
whose names we now know only too well?
Georgia is particularly aligned with commod-
ity food production. Yet there are pockets of
Georgians who appreciate local food and em-
brace the Slow Food philosophies. What do
you think Georgians need to hear at the confer-
ence this year?
They haven’t got to allow themselves be gobbled up
by food. They’ve got to reverse the trend towards
consumerism, industrialism, and profit. It’s a trend
that has ultimately made food valueless and taste-
less, a perfect mirror of our society, dominated as it
is by an individualism that often translates into soli-
tude. It’s a trend that destroys the Earth and makes
our lives empty and unhappy. If we want to make a
fresh start, we have to rediscover local communities,
their foodways, and their micro-economies. These
are, among other things, the finest forms of par-
ticipatory democracy—something which almost
everyone almost everywhere misses today.
Who are your heroes? Who inspires you?
I’ve got lots of heroes. I love reading the biogra-
phies of famous people. But let me say that my
heroes today are the members of the Terra Madre
food communities, producers, and citizens who
ally together to resist a global food system that has
become impossibly inhumane.
W inter 2009
Carlo Petrini
Born in Bra, Italy, on June 22 1949, Carlo Petrini studied
sociology at Trento University and then became in-
volved in local politics and association work. He began
to write about food and wine in 1977, contributing to
major Italian newspapers and periodicals. He also be-
gan to devise and organize cultural events. In the early
1980s Petrini laid the foundations for Arcigola, an as-
sociation whose aim was to promote the culture of con-
viviality and good food and wine and which eventually
developed into the Slow Food movement.
On Dec. 9 1989, at the Opéra Comique in Paris, the Slow
Food Manifesto was signed by over twenty delegations
from around the world, and Petrini was elected presi-
dent, an office he still holds today.
Blessed with a knack of anticipating events in the fields of
food, agriculture and eco-gastronomy (a term he coined),
Petrini has played a decisive role in the development of
Slow Food, inventing and promoting its projects, which
have now acquired international visibility. Among his
many achievements is the creation of the University of
Gastronomic Sciences in Pollenzo and Colorno, the first
academic institution to offer an interdisciplinary approach
to food studies; he is also the mastermind behind Terra
Madre, a groundbreaking meeting of 5,000 food produc-
ers from all over the world, held every two years in Turin
to discuss common problems and find possible solutions.
In his latest book, “Terra Madre: How to Keep Our Food
from Consuming Us,” to be published in February 2010,
Petrini tells us that we aren’t eating food. Food is eating
us. Large-scale industrial agriculture has run rampant and
penetrated every corner of the world. The price of food is
fixed by the rules of the market, which have neither con-
cern for quality nor respect for producers. People have been
forced into standardized, unnatural diets, and aggressive,
chemical-based agriculture is ravaging ecosystems from
the Great Plains to the Kalahari. Food has been stripped of
its meaning, reduced to a mere commodity, and its mass
production is contributing to injustice all over the world. In
Terra Madre, Petrini shows us a solution in the thousands
of newly formed local alliances between food producers
and food consumers. And he proposes expanding these
alliances—connecting regional food communities around
the world to promote good, clean, and fair food.
Slow Food USA believes that pleasure and qual-
ity in everyday life can be achieved by slowing
down, respecting the convivial traditions of
the table and celebrating the diversity of the
earth's bounty. From the spice of Cajun cooking
to the delicious simplicity of produce at a farm-
ers' market; from animal breeds and heirloom
varieties of fruits and vegetables to handcrafted
wine and beer, farmhouse cheeses and other
artisanal products; these foods are a part of our
cultural identity.
 the dirt | page 15
REGISTRATION FORM
One Per Person

For event availability & online registration visit georgiaorganics.org

Registration closes Feb. 12th or at Conference Capacity. Space is limited.
Package Pricing: Member Non-Member Totals:
Includes all Friday and Saturday events By Jan 8 After Jan 8 By Feb 5 After Feb 5
and four local, sustainable meals. $185 $215 $250 $275 $ ________________
Workshops: Please rank in order of preference 1st Choice # __________ 2nd Choice # __________
** Workshop 8 only: Materials surcharge applies. Please register online only.**

Farm Tours: Please rank in order of preference 1st Choice # __________ 2nd Choice # __________

a la Carte PRICING: Member Non-Member

By Jan 8 After Jan 8 By Feb 5 After Feb 5
Friday In-Depth Workshop (includes lunch) $40 $45 $55 $60 $ ________________
• Friday In-Depth Workshop preference 1st Choice # __________2nd Choice # __________
** Workshop 8 only: Materials surcharge applies. Please register online only.**
$ ________________
Friday Farm & Food Tour (no meals included) $40 $45 $55 $60
• Farm & Food Tour preference 1st Choice # __________2nd Choice # __________
Saturday Events (includes breakfast, lunch, and Farmers Feast) $145 $170 $200 $225 $ ________________
• Also includes Educational Sessions and Keynote Address.
SaturdayEducationalSessionsOnly(includesbreakfastandlunch) $95 $105 $150 $175 $ ________________
Farmers Feast with Keynote Address Only $100 $100 $135 $135 $ ________________

STUDENT SPECIAL! Saturday Educational Sessions (includes breakfast and lunch)

Must present a valid student ID at check-in to validate this offer. $50 $ ________________
School: _____________________________________________________ Major: _________________________________________

Conference ADD-ONS:
Children’s Program
__ Saturday Children’s Educational Sessions __ $30 Member __ $40 Non Member # Children _____ $ ________________

Georgia Organics Membership __ New Member __ Renewing Member

__ $35 Individual __ $45 Farm/Family __ $125 Patron __$250 Business __ $500 Sustainer __ $1000 Seeds & Soil Society $ ________________

Sponsor a Farmer Contribute any amount to offset a farmer’s registration costs. $ ________________

Silent Auction
__ Yes, I have Silent Auction items to donate. Please list your items and their retail value below.

Conference Volunteer
__Yes, I’d like to contribute 2 or more hours of volunteer time at the conference without compensation.
Please register online for a limited number of discount volunteer opportunities.

Complete your registration on reverse side ͢ Total $ _________________________

 the dirt | page 16 W inter 2009

For event availability & online registration visit georgiaorganics.org

PERSONAL INFORMATION
REGISTRATION FORM
One Per Person

Name ______________________________________________________ Farm/Organization _____________________________________________________

Address _________________________________________________________________________________________________________________________________

City ____________________________________________________________________________________________ State ______________ Zip _____________

County ____________________________Phone ____________________________ E-mail _________________________________________________

Is this your first Georgia Organics Annual Conference? __ Yes __ No

Alternative Meal Options

If you would prefer vegetarian or vegan meal options, please select your preference.
If you have other special dietary needs we ask that you make your own accommodations. Vegan Vegetarian

Children’s Information
Please fill out this section if you have elected to have your child/children participate in the Children’s Program at the conference.
Space is limited. The Children’s Program is for kids 6-12 years of age.

Child 1: Name ______________________________________________________________________________________________________ Age _________________

Child 2: Name ______________________________________________________________________________________________________ Age _________________

Child 3: Name ______________________________________________________________________________________________________ Age _________________

Child 4: Name ______________________________________________________________________________________________________ Age _________________

Payment Information

____ Check Enclosed (Payable to Georgia Organics, Inc. ) Total $ ______________________

____ Credit Card (VISA, Mastercard, and Discover accepted)
Cardholder’s Signature __________________________________ Cardholder’s Name _______________________________________________
Acct # _______________________________________________________________________________________________________________________
Billing Zip Code (if different than above) ______________________ Exp Date __________________________ CSV Code _______________

Cancellation Policy

Georgia Organics will issue refunds, less a $100 processing fee, for cancellations made by 5 pm ET, February 1, 2010.
No refunds issued after that date. Substitutions are encouraged.

MAIL completed form to Georgia Organics Annual Conference,

P.O. Box 8924, Atlanta, GA 31106 or FAX 678.702.0401
Questions? Contact stephanie@georgiaorganics.org

An Appreciation: Hilda Byrd
by Suzanne Welander
How can you pay adequate tribute to a pioneer
who had the courage to stand for what they be-
lieved in before it was popular, to love fiercely
with an open heart, and to champion their cause
with nary a cross word? Hilda Byrd was that
person, and the sustainable farm and food com-
munity lost an indomitable spirit when Hilda
passed in October.
Hilda, with her husband and life partner, Andy,
founded Whippoorwill Hollow Organic Farm
in Walton County. Going against the conven-
tional grain, she was simply living what she
knew best from growing up as the youngest
child in a large family – you grow your own veg-
etables, and do it naturally, without harming the
Earth or any of her creatures.
A champion for organic agriculture and AgrA-
bility, Hilda energetically engaged the public at
Atlanta’s Morningside Organic Farmers’ Mar-
ket – which she helped to anchor – and the
Decatur Farmers Market, which she helped to
found. Her desire to educate, particularly young
children, was also put to good use on the farm
where she practiced an open-gate policy that
welcomed visitors, field trips for schoolchildren,
and large events such as Whippoorwill’s annual
Native American PowWow, Earth Day Festival,
and Field of Greens.
the dirt | page 17
Everyone who crossed paths
with Hilda was touched by her
positive energy, graciousness
and commitment to her be-
liefs and cause. Some personal
reflections:
Hilda had a profoundly loving
energy that could inspire any-
body she came in contact with.
Her unwavering commitment
to sharing and helping others
extended to everyone who came
to the farm, who came to their
market stand, who were in
the mentoring program, who
came to Field of Greens, who
came anywhere in her presence.
– Karen Adler
Special thanks to all those who made a contri-
I loved her vitality, her constant smile, how she never bution in Hilda’s memory to Georgia Organ-
complained. I will always miss seeing her and Andy to- ics: Steve Cooke - Sharon Barrington & Lee
gether, her giving him hell like only a wife can. She was Beasley - J.W. & Ruth Burson - Alice Rolls
so giving to Georgia Organics and Slow Food; she really - Sherri Lane - John and Yvonne Kirkman -
believed in these organizations. – Charlotte Swancy The Elam Family - James & Catherine Brad-
shaw - C.J. Bolster & Barbara Petit - Jerry
Hilda helped the organic community by not just & Ann Morrow - Daniel Parson & Molly
thinking outside of the box, but by being willing to McGee - Sheila Francis - Paulette Slaughter
dive in headfirst and make big things happen. She - Sam Jones - Larry Jones - Lillie Ruth Jones -
really was a big hug.– Lauren Justice Sandra Gainey - Carmen Glayce.
the dirt | page 18 W inter 2009

IN THE FIELD: Georgia Organics Program Update (Sept. - Nov. 2009)

Woodfire Grill Chef Kevin gave Georgia Organics a shout out on the television show “Top
Chef". We wrote an article on the bureaucratic policies preventing more pasture-raised
poultry for the Restaurant Informer.

Georgia Organics communications has also produced three podcasts and three vid-
eos of our recent activities, including the Woodland Garden Party and farm to school
workshop for Decatur city schools nutrition staff.
DEVELOPMENT
The Woodland Garden Party raised $13,000 for Georgia Organics.
OPERATIONS
We are preparing for an office move in January and building out warehouse space off Ot-
tley Drive in Atlanta and are currently searching for reclaimed wood for interior design.

Georgia Organics wasn't the only voice supporting sustainable agriculture at the
Sunbelt Expo, in Moultrie.

FARMER EDUCATION & OUTREACH

Farmer - to - Farmer Mentoring: We finalized the pairing of mentees and men-
tors around the state for the 2009-2010 Farmer to Farmer Mentoring Program. We
received 43 applications for the new Urban Agriculture Training Program, selecting
15 participants to begin training in 2010.
Outreach: In October, Georgia Organics had a presence at the Sunbelt Agricultural
Expo in Moultrie for the first time as one of the only organic related vendors, and in
November Georgia Organics held a feld a dinner for the Georgia Organics Board to
meet the Coastal Organics Growers.
Community: We promoted and contributed $5,000 to Slow Food’s Georgia Flooded
Farmers Relief Fund that has now raised over $60,000 with significant contributions
from Whole Foods Market and the chef community.
Education: Georgia Organics held a Farmers Market Workshop with Fulton County Co-
operative Extension attended by 35 people and hosted our annual sold-out mushroom
workshop with fungi experts Daniel Parson and Brandi Arts. In partnerships with UGA, EPA
and others, Georgia Organics is launching an economic research study on the economic po-
tential of local food systems in Georgia.
Community Food Systems
Farm to School: Georgia Organics helped with the first Farm to School training for the City
Schools of Decatur school nutrition staff, where they learned basic knife skills and simple reci-
pes that incorporate local foods , and presented two hands-on workshops with Atlanta Public
School teachers and a full day-session at the Georgia Outdoor Classroom Symposium.
Atlanta Local Food Initiative: Georgia Organics is coordinating the Incredible Edible
Grow it Yourself Fruit Tree, Vine & Berry Bush Sale to be held on January 23 at the Atlanta
Community Food Bank to advance backyard and fruit production of 30 native, antique and
hardy varieties of fruits and berries. Proceeds benefit the Atlanta Local Food Initiative.
ADVOCACY
Poultry Processing: Georgia Organics held two meet-
ings with Deputy Commissioner Terry Coleman at the
Georgia Dept. of Agriculture to delve into on-farm poultry
processing policies that will facilitate safe, legal processing
options for small farms.
MARKETING & COMMUNICATIONS
Georgia Organics wrote farm to table and farm to school ar-
ticles for Atlanta InTown’s November issue and was featured
in WABE’s coverage of the September farm floods. We also
helped promote the EnviroExpo as Earthshare of Georgia
members on Dave FM.
Conference announcements were published by the Atlanta
Journal Constitution and the Athens Flagpole.
 Adams-Briscoe Seed Company
“The ABCʼs of Buying Seed”
325 E. Second St. / P.O. Box 19
Jackson, GA. 30233-0019

Since 1946 Adams-Briscoe Seed Company has been serving agriculture and the seed industry
with all types of seeds, many of which are difficult to locate elsewhere. We stock all types of
seeds for cover crops, forages, erosion control, wildlife enhancement, vegetables, land
reclamation and other uses. As a dealer for National Garden Wholesale we also supply a good
assortment of organic fertilizers and plant protection products. Please contact us for a seed and
product list. You may visit our website at www.ABSEED.com

Phone: (770) 775-7826 FAX:(770) 775-7122 E-Mail : ABSEED@JUNO.COM

Jimmy Adams Mail Orders Welcome * Credit Cards Accepted Greg Adams
W inter 2009
 the dirt | page 21

Shop Local!
Own Local!

Everyone Can Shop, Anyone Can Join!

www.sevananda.coop to learn about co-ops
467 Moreland Ave NE Atlanta, GA 404-681-2831

Good Shade For All

$ 20
Georgia Organics
garden hat.

$15
Georgia Organics
baseball cap. Mesh
back or solid back
The small print: Shipping rates will vary. Contact Stephanie at 678-702-0400 to order.
 W inter 2009

N E E D A LI T TL E FA R M
C H A R M I N YOU R L I FE ?

If you love
Art, Animals
& Agriculture
Come hang out
with
Farmer Sue

guaranteed fun
for all ages


Parties with
a Purpose!
Fieldtrips
Play Groups
Special Events
Workshops &
Classes

You’ll make lots
of animal friends
& explore some
fun gardens!


Need a little
help with your
URBAN
HOMESTEAD
x projects?
Our friends at
the
A RT Newman Farms

B RN
can assist you!
770-883-5952

at M o r n i n g G l o r y Fa r m . n e t
6 7 8 -3 1 9 - 0 2 8 6

Organizations
Earth Share of Georgia • Georgia Organics is a
proud member of Earth Share of Georgia, which
provides a simple way to care for our air, land and
water. As Georgia’s only environmental fund, Earth Share partners
with businesses and employees to support more than 60 leading
environmental groups, including Georgia Organics. If you work for a
company that has the United Way campaign find out how your business
can offer an environmental choice. Contact Alice Rolls at 678.702.0400.
www.earthsharega.org.
ACE/Georgia Green Loans - Looking for working capital for your
sustainable or organic farm operation? Georgia Green Loans can invest from
$500-$35,000 to support farm inventory, livestock, infrastructure, marketing
and technology. For more information, visit www.georgiagreenloans.org or
call 706.348.6609 to "green-ovate" your business.
Classifieds
Destiny ORGANICS is a CERTIFIED organic
produce distributor located in the State Farmers
Market in Atlanta shipping the highest quality
organic produce to large and small retailers, co-ops, and buying clubs
throughout the Southeast. Destiny Organics also sells supplemental
produce to buying clubs/co-ops that distribute CSA/Organic produce
boxes to their members. We also offer a direct box program to buying
clubs and co-ops, who handle subscription sales - Destiny does the
work and delivers the boxes to you! We are looking to buy organic
produce from certified organic growers in the Southeast, and we can
offer growers widespread distribution and marketing of locally grown
organic produce. Please contact Dee Dee Digby at 404.366.7006 or
866.366.7006. deedee@destiny-organics.com.
To place a Classifieds ad, or to learn about ad rates for The Dirt, please email
michael@georgiaorganics.org
Events Calendar
For more information and event registration, please visit
http://www.georgiaorganics.org/events.
Growing Communities Workshop • Jan 15-16
This two-day workshop will focus on leadership, community building,
organizing, and using gardening as a tool to grow your community. The cost
is $35 and the workshop will take place at the Atlanta Community Food
Bank, 732 Joseph E. Lowery Blvd NE Atlanta, GA 30318. Space is limited,
first come first serve. Hosted by Atlanta Urban Gardening Program and the
American Community Gardening Association. Ifinterested, contact Cathy
Walker at 678.522.3776 or Bobby Wilson at 404.788.2430.
The Incredible Edible Grow-It-Yourself
Fruit Tree Sale
Jan. 23, 2009, 9 a.m. – noon
Grow your own fruit tree, vines and berries!
Blueberries, raspberries, blackberries, apples, muscadines,
persimmons, figs, plums and more. This sale features 32 native, antique,
and hardy varieties, selected to grow well in Georgia’s climate using
sustainable methods. Sales will be made on a first-come, first-serve
basis. Cash and check only. Sponsored by Ed Castro Landscaping.
Atlanta Community Food Bank, 970 Jefferson Street, NW, Atlanta, GA 30318.
Call 678.702.0400 or go to www.atlantalocalfood.org for more information.
the dirt | page 23
Events Calendar Continued
Winter 2010 Organic Growing Class
Jan. 30 to April 24, 9 a.m. – 4 p.m.
(seven Saturdays)
Come join Lynn Pugh and beginning farmers
and gardeners for seven educational and
peaceful Saturdays at Cane Creek Farm. The fundamentals of
organic growing, such as soils, plant biology, insect, disease and
weed management, composting, marketing and certification will
be explained in a lively, interactive fashion with plenty of hands on
activities woven throughout the day. Students will participate in
field trips to other farms, videos, and plenty of practical farm tasks.
The course is based on Georgia Organics “Fundamentals of
Organic Farming and Gardening” which Lynn helped to develop
and revise. Continental breakfast will be available each morning
and a light vegetarian lunch will be served at noon. Information
about the farm and farmer, location, and directions can be found
at www.canecreekfarm.net.
Cost for this course is $450 for Georgia Organics members and
$475 for non-members. Registration is through Georgia Organics
at www.georgiaorganics.org/events, or call 678-702-0400.
The seven Saturdays are Jan. 30, Feb.13, Feb. 27, March 13, March
27, April 10, and April 24.
Whippoorwill Hollow Farms Fruit Pruning Workshop
Feb. 11, 2009, 1:30 p.m.
Jerry Larson, Georgia’s premier fruit tree expert from Fort Valley
University, will demonstrate proper fruit tree, bush, and vine pruning
procedures on the apples, pears, blueberries and muscadines plants
at Whippoorwill Hollow Farms. The farm is located at 3905 Hwy 138,
Covington, GA 30014. The cost is $20 and there’s room for only 25
people. For directions, go to www.whippoorwillhollowfarms.com.
Contact Andy Byrd at 770.601.0110
Farm Opportunities
Serenbe Farms in Palmetto is accepting applications for two full season
apprentices for the 2010 season. Both positions are for 8 months. For
more information, go to http://www.serenbefarms.com/apprentice/.
Burge Plantation in Newton County is looking to hire a farm manager.
Send questions, or resume with references to A.G. Morehouse, Burge
Plantation, 110 Jeff Cook Rd. Mansfield, GA 30055, or burgeagm@aol.com
Garmon Family Farm in Carroll County is a seven-acre farm for
lease one hour east of Atlanta, growing, chickens, ducks, blueberries,
muscadines, pears, apples, and has a hoophouse with two raised beds.
For more information contact Garmonfamilyfarm@earthlink.net.
Riverview Farms in Ranger is offering an apprenticeship for a future
farmer. They require a two-year commitment and offer housing and
salary. Email resumes or questions to Charlotte at wcswan@yahoo.com
Veggie Patch in Commerce is looking for a farm manager with a minimum
of fiveyears experience. Send Resume to: info@simplyfreshveggies.com
or The Veggie Patch, 594 Nunn Road, Commerce, GA 30529.
Is your membership current? Check mailing label for your expiration date & renew today.

Non profit ORG

U.S. POSTAGE PAID
#7926
ATLANTA, GA

to :

PO Box 8924
Atlanta, GA 31106
Address Service Requested

Printed on 100%
post-consumer recycled
paper with soy ink

the Dirt is a quarterly publication of Georgia Organics, Inc.

Support provided through a partnership with the Risk Management Agency (RMA) of the USDA.

Your membership
keeps us growing!
Join Georgia The Dirt is a quarterly publication of Georgia Organics, Inc.
Organics today. Printed on 100% post-consumer recycled paper with soy ink.

✤ tell us about yourself :

Member(s) Name(s):
✤ annual dues : ✤ volunteer with georgia organics
Seeds and Soil Society $1000 Check any volunteer opportunities that interest you
Sustainer $500
Business $250 Events
Profession: Patron $125 Fundraising
Farm/Garden $45 Newsletter
Company/Farm name: how many acres under cultivation? __________________
Political Advocacy
Family $45
Individual $35 Community Outreach
County: Student $20 Let me know what GO needs
Other $ __________________
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New Member leaving a legacy gift to Georgia Organics in
Renewing Member Signature: your will? Yes No