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Michigan Organic Listserv
Nov 14, 2014
Center for Regional Food Systems at Michigan State University
Vicki Morrone ([log in to unmask]<mailto:[log in to unmask]>)
Info is for your information and not promoting any product or company-you are welcome to share this info with others.
Click on link below to place you at the start of that section:
NOP News
Educational Programs
Employment Opportunities
Classifieds
NOP Strengthens Organic Standards
This regulation can help reduce confusion on labeling of organic ingredients and products
October 14, 2014

On August 14, 2014, the National Organic Program (NOP) published instruction 4012 “Use of Brand or Company Names Containing the Word ‘Organic’<http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5108680>.” This instruction document is directed at certifiers and clarifies an area of potential confusion while indicating the NOP’s expectations and standards interpretations regarding product labeling.

We applaud the NOP’s effort to address confusing areas of the standard and taking a direct and important position intended to ensure consumers are not mislead in addition to providing a strong footing for enforcement of misleading claims in the farm/farmers’ market setting.

The NOP’s instruction limits misleading or confusing use of “organic” on product packages as part of brand or company name when the product only complies with the “Made With Organic” labeling category or is not certified at all. CCOF has confirmed directly with the NOP that this also strengthens the ability for the NOP and (by extension) California State Organic Program to enforce prohibitions on the use of “organic” in farm names or farms displaying non-organic products in the farmers’ market setting.

The NOP instruction, available under Certification News<http://www.ccof.org/certification-news>, states that where a product is labeled “made with organic (specified ingredients or food groups)”:

“i. Brand or company names containing the term “organic” should not be used on the principal display panel (PDP) of these products.

ii. Company names containing the term “organic” may be displayed as the name of the manufacturer, packer, or distributor and listed on the information panel as required by Food and Drug Administration (FDA) regulations. Nevertheless, the display of such company names should be reviewed in consideration of its potential to mislead consumers about the composition and organic certification of the product. Although this information is required by the FDA, it should not be displayed in a manner that falsely implies an agricultural product meets certification requirements that it does not.

iii. Brand or company names containing the term ‘organic’ should not be used elsewhere on the labeling of these products.”

CCOF’s conservative implementation of the NOP labeling standards means that very few, if any, CCOF clients are directly affected by this clarification. However, the entire marketplace can benefit from clear guidelines on labeling.

CCOF will apply these guidelines to marketing materials and websites where appropriate to ensure these vehicles are not misleading.

NOP has encouraged certifiers to implement a “Sound and Sensible” approach to implementation which would include reasonable timelines to bring affected labels into compliance. Any labels that were previously approved remain in good standing, but if they could potentially mislead, certifiers are required to work with the client to bring the labels into compliance. CCOF will review all labels during annual certification cycles.
- See more at: http://www.ccof.org/nop-strengthens-organic-standards#sthash.WwzaCcaO.dpuf

Educational Programs and Events
Measure residue cover to protect the soil
Maintaining a minimum amount of crop residue on the soil surface guards against erosion and builds healthy soil.
Posted on October 30, 2014 by James DeDecker<http://msue.anr.msu.edu/experts/james_dedecker>, Michigan State University Extension
Crop residue, or stover, includes leaf and stalk tissues of field crops that have traditionally been returned to the soil as an important source of organic matter and plant nutrients. Since the Dust Bowl of the1930s, crop residue cover left at the soil surface by minimizing tillage has also been recognized as a key erosion control tool. Yet, current trends in field crop production systems are encouraging some producers to harvest more stover for use as bedding, forage and even bioenergy feedstock.
Higher average biomass yields, reduced tillage and new demand from the livestock and energy sectors are fundamental factors creating site-specific opportunities for profitable stover harvest. Growers with multiple years of no-till corn in rotation may even see modest yield benefits from removing residue that can otherwise inhibit soil warming and planting. Still, it is important to remember that removing too much crop residue from a field has the potential to increase risks of wind and water erosion and negatively impact soil organic matter concentrations. Maintaining a base level of surface cover and returning enough stover to maintain long-term soil organic matter pools should be paramount in residue management decisions. Estimating the amount of residue cover remaining in a field after tillage or planting is an easy way to strike an appropriate balance.
The line transect method generates an accurate estimation of residue cover using one simple tool, a measuring tape or marked rope. The line can be 100 feet long marked or knotted at one foot intervals or 50 feet long marked every 6 inches. In the field, the line is stretched diagonally to crop rows and each end anchored in place. Residue cover is evaluated at each marked point along the line to calculate a simple percent cover measure (X/100). A point can be counted if it is directly over crop residue, cover crop tissue, weeds, animal bedding or anything else likely to absorb the impact of a 3/32-inch raindrop. Observations must be made from a consistent perspective, walking along one side of the line and looking straight down at each recording point. Some find it helpful to count using a 3/32-inch diameter dowel to simulate the path of a raindrop. Calculating the mean of five separate cover measures taken at representative sites dispersed throughout a field provides an acceptable overall estimation.
The Natural Resource Conservation Service<http://www.nrcs.usda.gov/wps/portal/nrcs/site/national/home/> (NRCS) conservation compliance standard of at least 30 percent residue cover remaining immediately after planting is a general goal to shoot for, but strict no-till systems can maintain as much as 60 percent cover from corn and 40 percent from soybeans. Achieving the “perfect” amount of cover is difficult and dependent on the specifics of tillage and planting operations as well as environmental conditions. Fortunately, tools are available to estimate the impact of various field operations on residue cover and also the amount of stover that could be removed without compromising the soil.
The table below shows the average impact of tillage and planting implements on residue cover. If line transect measures are completed in the fall, cover remaining at planting can be estimated by multiplying the fall cover by each accumulative factor associated with subsequent operations (see example). Michigan State University Extension<http://msue.anr.msu.edu/> recommends higher estimation values should be used for corn and small grain residue and lower values for more fragile residue such as soybean stover. Residue cover can also be measured directly after planting in the spring.
Residue cover remaining after various field operations.
Guide to estimated percentage of soil covered by crop residue after field operations. Predict the effect your till/plant system will have on crop residues by multiplying the percentages for each operation you use. There are broad ranges. Speed, depth and soil moisture can affect the amount of residue left.

Tillage operation

Corn/small grain

Soybeans

After harvest

90-95

60-80

Over-winter decomposition

80-95

70-80

Moldboard plow

0-10

0-5

Paraplow

80-90

75-85

Combination secondary tillage tool

50-75

30-60

Chisel (twisted points)

50-70

30-40

Chisel (straight points)

60-80

40-60

Disk (off-set, primary < 9-inch space)

40-70

25-40

Disk (tandem, finishing 7-9-inch spacing)

30-60

20-40

Anhydrous applicator

75-85

45-70

Field cultivator (as secondary operation)

60-90

35-75

Row planter

85-95

75-95

No-till drill

55-75

40-60



Here is an example of how to estimate how much residue cover will be left after each tillage operation.
95% (after corn harvest) x 90% (after winter) x 70% (spring chisel straight points) x 45% (spring disk tandem) x 85% (planting) = 23% (residue cover after planting)

Source: USDA NRCS, 1992, “Farming with Crops Residues”
Another handy tool, the Lucas Soil Organic Matter Calculator<http://southcenters.osu.edu/soil-water-bioenergy/extention/som-soil-organic-matter-calculator> available online through The Ohio state University South Centers, is a spreadsheet based calculator that uses baseline soil data and information regarding production practices like residue removal, tillage, manure and cover crop use to predict soil organic matter dynamics. With this basic information, growers can target specific stover removal and residue cover rates appropriate for their unique cropping systems. Line-transect and crop biomass measurements are then simple ways to confirm the short-term results of these efforts. When complimented by soil health monitoring using emerging analysis techniques, the tools available provide an unprecedented and comprehensive soil health management package for field crop producers.
References
·       Estimating Corn and Soybean Residue Cover<https://www.extension.purdue.edu/extmedia/AY/AY-269-W.pdf>, Purdue University Cooperative Extension Service
·       Estimating Residue Using the Line-Transect Method<http://corn.agronomy.wisc.edu/Management/pdfs/A3533.pdf>, University of Wisconsin-Extension

Harnessing Insects for On-Farm Biological Control and Nutrient Cycling

Date: November 25, 2014
Time: 1 p.m.
Location: webinar
Contact: Joe Tourtois and Matt Grieshop

You may have experience with two and four footed livestock but how about livestock with six or no legs? Join us for a webinar<https://connect.msu.edu/usefulbugs/> covering three easily reared invertebrates and learn how they might be applied in your farm, garden or greenhouse. Learn how to rear three species: a predatory beetle, entomopathogenic nematodes, and black soldier flies.


Great Lakes Fruit and Vegetable Expo -  2014
GLFV Expo Organic Farming Sessions for Thursday, December 11
GLEXPO.com

       2 morning sessions and 2 afternoon sessions

Morning Session I: Introduction to Organic Production
9:00 am

Building A Healthy Soil
·       Lisa Tiemann, Plant, Soil and Microbial Sciences Dept., MSU

9:45 am

Revealing What A NOP Farm Inspection is All About
·       Tom Schoenfeldt, USDA NOP Inspector, Redford, MI -- Tom will share how he inspects a farm to verify it for NOP certification. He will share some common situations and how they are handled and answer your questions too.

10:30 am

Farmers Panel - Making It Work for the Farm and Markets
Topics to be covered:

1.     Intro of farm

2.     Any specific pest challenges and how crop planning is impacted

3.     The crop production and rotations plan

4.     Current markets

·       Karen Warner, Big Head Farm, Benton Harbor, MI – Organic vegetable and fruit with multiple markets including CSA, restaurants, and Farmers Markets
·       Julia Studier, Tower Hill Farm, Sodus, MI – MAEAP and NOP certified since 2009. Mostly apple production and some vegetables
·       Linda Torony, Nature's Harvest Organic Farm -- An urban permaculture farm started this year (after years of farming her own land). She intends to develop this as a non-profit learning center.

11:30 am

Session Ends


Morning Session II:   Organic Opportunities and Markets
9:00 am

Innovative Tools and Practices on Organic Vegetable and Berry Farms in Vermont
·       Vernon Grubinger, Vegetable and Berry Specialist, Univ. of Vermont

10:00 am

Cultivating Farm Resiliency and Our Transition to Organic
·       David Coveyou, Coveyou Scenic Farm, Petosky, MI
·       Laura Judge, Produce Field Manager, Coveyou Scenic Farm, Petosky, MI

11:00 am

Session Ends




Afternoon Session I: Current Issues in Organic Vegetable Production
1:00 pm

Organic Management of Cucurbit Diseases
·       Anthony Keinath, Clemson University Coastal Research & Education Center, Charleston, SC

1:45 pm

Nitrogen Release and Disease Suppressive Activity of Four Compost Amendments on Three Vegetable Farms
·       Lori Hoagland, Horticulture and Landscape Architecture Dept., Purdue Univ.

2:30 pm

Cover Crop Combinations Useful in Organic Vegetable Systems
·       Greg Downing, Southern Agronomist, Cisco Seeds, Indianapolis, IN

3:15 pm

Question and Answer: This is a chance to ask questions that can be answered by more than one of the speakers and get their perspectives. Its also a chance for the experience in the room to be shared. Farmers and practitioners can share their knowledge and experiences to answer questions.

3:45 pm

Session Ends


Afternoon Session II:  Current Issues in Organic Fruit Production
1:00

Progress Towards the Organic Management of Brown Marmorated Stink Bug
·       Anne Nielsen, Entomology Dept., Rutgers Univ.

1:50

Pollinator Conservation Tactics for Organic Fruit Production
·       Emily May, Entomology Dept., MSU

2:10

Developing Antibiotic Alternatives for Fire Blight in the North Eastern United States
·       George Sundin, Plant, Soil and Microbial Sciences Dept., MSU
·       Matt Grieshop, Entomology Dept., MSU

3:00 pm

Session Ends


GREAT LAKES LAVENDER GROWER’S MEETING
At Great Lakes Expo

Are you a Lavender grower located in the Great Lakes region? Please join us for a meeting at 1:00 pm Thursday, December 11th, 2014 at the Great Lakes Fruit, Vegetable and Farm Market Expo in Grand Rapids, Michigan. (For GL Expo organic session attendees, please see below.)

This meeting is being organized by the Michigan State University Product Center. The purpose of hosting a meeting for lavender growers specifically within the GL Expo is to develop a Great Lakes lavender community and to consider your collective needs and interests to grow the lavender industry.  There may be potential for creating a Great Lakes lavender brand, marketing assistance, cultivation experiment trials, education and outreach, or processing or supply cooperation. We are open to your experience and vision.

Individuals from MSU Extension and the MSU Product Center will be on hand at the meeting to offer institutional support where needed. The MSU Product Center is dedicated to providing technical expertise to individuals and businesses working with agricultural products and natural resources. We can help with business planning and organizational development based on your needs. For more about the Product Center, please visit http://productcenter.msu.edu.

The GL Expo is the largest venue in the Midwest to network specialty producers, showcase the latest in food and agriculture production, and inform growers of the latest industry trends. The GL Expo attracts over 4000 people and offers a multitude of educational sessions, as well as hundreds of exhibitors at its trade show. For more information, go to http://www.glexpo.com. For hotel accommodations, visit http://amwaygrand.com. The Amway is located at 187 Monroe Avenue NW in Grand Rapids and is connected to the De Vos Center where the GL Expo is held.

If you are interested in attending, or have any questions about the meeting, please contact Chris Bardenhagen by December 9th at [log in to unmask]<mailto:[log in to unmask]>, who will provide you with directions to the GL Expo and the specific meeting place. If you are interested but this time conflicts for you, please contact us- it may be possible to adjust the time if there is sufficient interest.






Registration open for 13 Farm Law Webinars!
-Establishing a farm business, coop, food hub…
Very useful and important info and FREE

It's that time of year- Let the farm conferences, webinars, and meetings begin in earnest! Some folks think farmers take a break over the winter. We know they just relocate to the desk for a season of planning, learning, and strategizing. Let Farm Commons help you plan for a stable, resilient farm business with our Farm Law Webinars. This year we are hosting 13 different- and completely free- farm law webinars. First up, we have 8 webinars in our Farm Law Basics series. Later in the winter, we are offering 5 new Advanced Farm Law webinars.

Every webinar is new and improved over last year. We'll be featuring more farmer stories, more case studies, and.... homework! No one wants to listen to me talk for 90 minutes. :) You'll be learning, creating, and conversing with farmers from all across the country while applying the law to your specific situation.

Read about and register for each webinar below. My apologies- you still have to register for webinars individually. We are hard at work upgrading the Farm Commons website to resolve this for next season. Every webinar will be recorded and available for viewing after. Register even if you can't attend- you will receive a link to the recording in your email as soon as it's available.




Our 2014/2015 Webinars:
1.    The Beginning Farmer’s Introduction to Farm Law
2.    Put Your CSA On Strong Legal Footing
3.    Hosting Safe, Legally Secure Farm Events
4.    Adding Value Without Adding Legal Liability To Farm Products
5.    Farmland Leases Built to Last: Content and Legal Context
6.    Food Safety Liability And Regulations For The Farm
7.    Sales Contracts for Farm Produce: Why and How
8.    Making Employment Law Work For Your Farm
9.    Farm Sole Proprietorships, LLCs, S Corps, C Corps, and Coops: Which? Why? How?
10. Going In-Depth With CSA Farm Law
11. Getting Farm Work Done Legally With Interns, Apprentices, And Volunteers
12. Financing A Farmland Purchase: Legal basics for traditional and non-traditional farmland purchases
13. Efficiently Manage Your Farm’s Risks With Insurance
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/ceca6bc1ef/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!






The Beginning Farmer’s Introduction to Farm Law
Beginning farmers we’ll get a preview of the many legal issues they should consider when just starting out with farming. What business entity should a farmer choose? Which insurance policies are really important? What about that farmland lease- when should it be written down and what should it say? Is there anything to know about farmers market sales, volunteers, or working with family members? This webinar will touch on all of these questions and more.

Monday, December 8th at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/a5c4ec85ba/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!






Put Your CSA On Strong Legal Footing
CSA is an incredibly unique relationship between farmer and customer. But, this means it also has unique legal dynamics. CSA farmers who critically analyze their membership agreement, drop sites, and farm event programs beforehand set themselves up for success. Learn how an attorney sees CSA and what you can do to protect your farm. This webinar will also discuss risks with farm volunteer programs and buying the right insurance.

Tuesday, December 9th at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/132b3a8e35/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!






Hosting Safe, Legally Secure Farm Events
On-farm events are a great way to build support in the community. And, they’re a lot of fun! But as the saying goes, it’s only fun until someone loses an eye. Make sure your farm isn’t left with the short end of the stick after a good-intentioned event goes bad. From zoning compliance to guest injuries and serving prepared food, we’ll work through a checklist of things a farm should address before hosting an event.
Monday, January 5th at Noon, Central. (10am Pacific, 1pm Eastern)
Register now <http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/47fc794287/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=%26nbsp%3B&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter> at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/227b28924b/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!






Adding Value Without Adding Legal Liability To Farm Products
Although starting a processing operation, improving packaging, and developing new products are great ways to make the farm more profitable, these activities have a huge legal impact. Employment laws, liability potential, state/federal regulations, and tax factors all change when a farm begins to process product. Farms relying on cottage food laws should make sure to attend- we’ll talk about what these laws do not do to protect farms.

Tuesday, January 6th at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/a873b504ca/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!






Farmland Leases Built to Last: Content and Legal Context
Leasing farmland is so commonplace farmers may not think twice about the lease itself… until things go wrong. Don’t let misunderstandings with landowners hinder your farm. Prevent problems with a strong lease that addresses water usage, equipment access, payment strategies, dispute resolution procedures, long-term concerns, and termination processes, plus more. Negotiating tactics and various laws affecting farmland leases will be on the agenda.

Monday, January 19th at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/be7f7129b0/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!






Food Safety Liability And Regulations For The Farm
We’ve been hearing all about the upcoming regulations under the Food Safety Modernization Act. But, as important as it is, farm liability for food safety goes beyond this new law. A food safety incident has potentially disastrous implications for any direct-to-consumer farmer. We’ll talk about how a food safety incident plays out, from lawsuits to recalls and contract breaches. Most importantly, we’ll talk about ways to protect farmers.
Tuesday, January 20th at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/b569f1a471/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!






Sales Contracts for Farm Produce: Why and How
Everyone loves local food! Consumers, restaurants, grocery stores, schools, and child care facilities are buying more and more product. No matter the size of the buyer, a good relationship between buyer and farmer is key to making these sales profitable over the long-term. The right sales agreement- a written one that addresses ordering, cancellation, and payment terms- can help keep everyone happy. Learn how and why farmers should pay attention to the "terms" of their sales and strongly consider writing down sales agreements.

Monday, February 2nd at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/baaa73cfec/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!






Making Employment Law Work For Your Farm
Employment law is probably the single most complex legal concern for farmers. Especially for the diversified farm, navigating farm and non-farm employment law is no walk in the park. This webinar will break down federal minimum wage, workers’ compensation and overtime, plus migrant worker laws. (They apply to more than just migrant workers!) Worker-exchange programs, independent contractors, employment manuals, injury liability, discrimination and a host of other concerns round out the discussion. Checklists and flowcharts will help make the process easy.

Tuesday, February 3rd at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/877f43d67e/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!






Farm Sole Proprietorships, LLCs, S Corps, C Corps, and Coops: Which? Why? How? (Advanced)
Many farms operate as a sole proprietorship but growing numbers of farmers are choosing an LLC instead. Learn what an LLC or corporation can and cannot do to protect the farm business. An any solid business entity also needs managing paperwork. Learn what an operating agreement or bylaws can do for the farm and what to write into them. We’ll also discuss options for cooperative ventures, entity structures to pass on the farm business, and some tax aspects of business entities.

Monday, February 23rd at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/3a8297e7c0/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!




Going In-Depth With CSA Farm Law (Advanced)
In this webinar, farmers will get in-depth tools to move forward on managing sales, drop-site, volunteer, and worker share matters. We’ll also discuss some of the more unique CSA programs like farmers’ market pre-pay programs and multi-farm cooperative CSAs. Farmers who’ve already attended one of Farm Commons’ basic CSA law programs will get a lot out of this advanced session.

Tuesday, February 24th at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/b1e946ed83/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!




Getting Farm Work Done Legally With Interns, Apprentices, And Volunteers (Advanced)
CSA is an incredibly unique relationship between farmer and customer. But, this means it also has unique legal dynamics. CSA farmers who critically analyze their membership agreement, drop sites, and farm event programs beforehand set themselves up for success. Learn how an attorney sees CSA and what you can do to protect your farm. This webinar will also discuss risks with farm volunteer programs and buying the right insurance.

Monday, March 2nd at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/a05e06c1b6/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!




Financing A Farmland Purchase: Legal basics for traditional and non-traditional farmland purchases (Advanced)
Finding money to purchase land and capital is a huge issue for many farmers. Bank loans, land contracts (aka contracts for deed), and family financing offer some solutions. The legal language behind promissory notes, security agreements, land contracts, and mortgages isn’t just “boilerplate.” Farmers will learn the basics behind these documents. Farmers are also exploring new opportunities such as crowdsourcing funds from farm customers, friends, and members. To avoid costly fines, farmers must pay attention to the state and federal securities laws that affect these opportunities. This webinar will give farmers knowledge of the legal basics when financing farmland.
Monday, March 23rd at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/3282e25d99/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!





Efficiently Manage Your Farm’s Risks With Insurance (Advanced)
Insurance is vital to build a resilient farm but it’s enough to make anyone’s head spin. What’s a farm liability policy and is it the same as a property/casualty policy? How does it work with a homeowner’s policy? Is workers’ compensation required and how does it work? If that isn’t enough, we also have to think about commercial policies for value-added products and farm events. Crop insurance is also important- we’ll learn about the latest and most affordable options. Find the right policies for you with this webinar.

Tuesday, March 24th at Noon, Central. (10am Pacific, 1pm Eastern)
Register now at our website<http://cts.vresp.com/c/?FarmCommons/c52fef3ae2/1652b77242/1fc6154536/utm_content=sorrone%40msu.edu&utm_source=VerticalResponse&utm_medium=Email&utm_term=at%20our%20website&utm_campaign=Register%20for%2013%20different%20Farm%20Law%20Webinars%20this%20winter>!













·
2014 Farm Bill Title I & Decision Making Tool


·       Date: November 25, 2014

·       Time: 9 a.m. - 1 p.m.

·       Location: GreenStone Farm Credit Services, 3515 West Rd., East Lansing

·       Contact: Adam Kantrovich: [log in to unmask]<mailto:[log in to unmask]> or 616-994-4580

·

·       This training session will cover the major changes in farm programs and the farm/risk management implications of these changes. This will be a time that you can gain the necessary knowledge of the programs being offered for Title I programs which affects a great number of your clientele, including many livestock producers that raise their own crops/feed. This educational opportunity will also show case a decision making tool that has been developed by Roy Black and Roger Betz that can be used by those in the field with such decisions to make as; 1. Should my Base Acres be reallocated, 2. Update my Yields? 3. Which program looks to be a better option, PLC, ARC-County, or ARC-Individual?

·

·       Visit the 2014 Farm Bill Title I & Decision Making Tool registration page<http://events.anr.msu.edu/event.cfm?folder=FarmBill2014> for more information.

The





Organicology-A conference for organic farmers seeking detailed
Organizers of Organicology are hard at work planning yet another not-to-be-missed Organicology. Once again, this year’s conference will be held at the downtown Hilton in Portland, OR February 5-7. We’re excited to bring you an educational and fun opportunity to become engaged with key members of the organic industry.information on farm management and farm business topics.
February 5-7, 2015 at Portland Hilton Downtown, Portland Oregon
Registration<http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/4af02ed618> for Organicology is now open. Join us for an organic education and a curriculum of workshops, intensives, and speakers designed to educate and inspire.
To learn more about this event, visit www.organicology.org<http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/2e90d0cf27>
Visit www.organicology.org<http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/288dd9bd11> to register online or download the Organicology Registration Form.<http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/a5c92c17de>







Pre-conference Organic Farm & Tasting Tour, February 4th. <http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/104e31ac43>
Hosted by Lane Selman of Get Dirty Farm Tours, OSU agricultural researcher, and Director of the Culinary Breeding Network *Requires separate registration.

6 Full-Day Intensives<http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/558e781c8d>
•          Organic Seed Production
•          Sustainable Business Strategy
•          Next Generation Organic Leaders
•          Organic Produce Merchandising
•          Organic Farm Production & Market Development
•          Food Safety
Three incredible keynote speakers<http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/98a9511fb5>:
•          Matthew Dillon, Clif Bar & Seed Matters
•          LaDonna Redmond, Campaign for Food Justice Now
•          Arran & Arjan Stephens, Nature’s Path Organic
Tradeshow Booths<http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/74e0e8bf9c>
It’s the largest gathering of organic farmers, vendors, businesses and organizations that convene for an entire day of networking, sharing, and sampling wares. There’s no better opportunity to meet new people and build stronger partnerships. If you're interested in showcasing your wares or promoting your organization, consider becoming a sponsor in 2015. Otherwise, exhibitors can sign up for tradeshow space today<http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/c00d9cc53f>.

Questions? Contact Tonya Haworth at [log in to unmask]<mailto:[log in to unmask]> or call 503.907.3705

See you in February!

Presented by: Oregon Tilth, Organically Grown Company, Organic Seed Alliance and the Sustainable Food Trade Association help organize this biennial event.
For more information, email: [log in to unmask]<mailto:[log in to unmask]>  or call: 1.877.378.0690
Learn more at our new website:  www.organicology.org<http://cts.vresp.com/c/?OregonTilth/2683c870a7/eb0eec5c7c/a52fbaf069>







Employment Opportunities

Director for Culinary Education

·
Posting Number:

201100164P

Job Title:

Director for Culinary Education

Location:

Unassigned or Multiple Locations

Full-Time/Part-Time:

Full Time

:

Do you have a passion for helping others reach their full potential? Do you possess a comprehensive understanding of culinary arts, knowledge of local food systems, an understanding of “ground-up” sustainability, health and nutrition? Can you take that knowledge and use it to develop and deliver a transformative model for culinary education? Are you an enthusiastic, upbeat leader who creates positive energy in your environment and enjoys complex challenges? If so, Kalamazoo Valley Community College may have the ideal position for you!
As the founding Director of KVCC’s culinary arts program, you will provide leadership in helping to make KVCC’s mission for its health-focused campus a reality. That mission is as follows:
To educate culinary, healthcare, and food production professionals with the knowledge and skills to serve as force-multipliers and change agents in their communities. Our focus is on Menus that Matter™– environmentally sustainable, socially responsible, healthy, safe, and delicious food experiences surrounding food prepared at schools, day-care centers, hospitals, long-term care facilities and restaurants, where Americans increasingly eat and want healthier menu choices. To achieve our mission, we will provide experiential learning opportunities through high-quality, flexible programs that lead to employment, career advancement, and healthier lives.
We are seeking a visionary leader for our collaborative and innovative culinary program focused on health, food safety, and environmental sustainability. Located at our newest campus in a vibrant and diverse area of downtown Kalamazoo, culinary facilities will be housed in a new, state-of-the-art 75,000 sq.ft. culinary/allied health building – part of a growing health-corridor in the community (anticipated culinary program launch is fall 2015, with new facilities opening shortly thereafter). The culinary facility will include spacious and well-equipped production kitchens, a bakery, a teaching restaurant and café, technology-rich classroom spaces, a community kitchen, and a teaching brewery. Students completing degrees in culinary arts will also make extensive use of our new urban food production/ distribution facility and spend time exploring career options and gaining work-experience with employers in the community.
The Director will have administrative responsibilities related to the culinary program, teaching responsibilities in culinary arts and/or related areas, and operational oversight of facilities.

Position Type:


Our founding Director will have a deep and demonstrated commitment to our mission of embedding elements of nutrition, food safety, food science, and environmental sustainability within a culinary curriculum. S/he will be knowledgeable about multiple delivery models of instruction, including credit-based coursework as well as competency-based approaches to learning. S/he must also have a strong commitment to building a program based on direct engagement with community partners. The Director will work to recruit students and faculty and to develop and promote a learning-centered environment which allows students to reach their goals with flexibility in time and at a minimal cost (cohort-based and open enrollment models).
Candidates for this position must have extensive training in culinary arts, such as a Bachelor’s or Master’s degree in culinary arts or a related field and/or status as an ACF Certified Master Chef®, Certified Executive Chef® or Certified Culinary Educator ® (or equivalent). A minimum of 10 years of relevant experience in the culinary or hospitality fields is required. Strong interpersonal communication skills and experience managing budgets and personnel are required. Experience teaching at the college-level or teaching adult learners is preferred.

Experience with the American Culinary Federation accreditation process and with development and assessment of courses and programs are strong assets.
To ensure full consideration, candidates must submit application materials by January 16, 2015. The anticipated start-date for this position is not later than June 1, 2015.

To apply Contact: Gail Cummins Employment Manager
Kalamazoo Valley Community College 6767 West O Avenue, PO Box 4070 Kalamazoo, MI 49003-4070 [log in to unmask]<mailto:[log in to unmask]> p: 269.488.4449
www.kvcc.edu<http://www.kvcc.edu/>


Director for Sustainable and Innovative Food Systems

Posting Number:

201100165P

Job Title:

Director for Sustainable and Innovative Food Systems

Location:

Unassigned or Multiple Locations

Full-Time/Part-Time:

Full Time

Pay Rate:

to be determined

Position Type:

Administrator

Department:

Groves

Job Summary:

Do you have a passion for helping others reach their full potential? Do you have a solid understanding of local food systems, “ground-up” sustainability, health and nutrition? Can you use that knowledge to develop and deliver a transformative model for food systems and agri-food education? Can you lead the development of an innovative community food production and distribution center? Are you an enthusiastic, upbeat leader who creates positive energy in your environment and enjoys complex challenges? If so, Kalamazoo Valley Community College may have the ideal position for you!
As the founding Director of KVCC’s Food Innovation Center – a leading edge urban farm, food production, distribution and teaching facility, you will provide the leadership to make KVCC’s mission for its health-focused campus a reality. That mission is:
To educate culinary, healthcare, and food production professionals with the knowledge and skills to serve as force-multipliers and change agents in their communities. Our focus is on Menus that Matter™– environmentally sustainable, socially responsible, healthy, safe, and delicious food experiences surrounding food prepared at schools, day-care centers, hospitals, long-term care facilities and restaurants, where Americans increasingly eat and want healthier menu choices. To achieve our mission, we will provide experiential learning opportunities through high-quality, flexible programs that lead to employment, career advancement, and healthier lives.
We are seeking a visionary leader for our collaborative and innovative sustainable food system program focused on health, food safety, and environmental sustainability. Located at our new campus in a vibrant and diverse area of downtown Kalamazoo (adjacent to a farmer’s market and within a health corridor), the Director will have responsibilities for general operations as well as programs located at a state-of-the-art food innovation facility and urban farm. Anticipated program launch is fall 2015, with facilities opening shortly thereafter. Facilities will include indoor and outdoor conventional and hi-tech growing spaces for the production of produce, fish and bees; a food processing and distribution facility; classroom and laboratory spaces; and a demonstration/visitor center. The facilities will be a model of sustainable operations, with many energy efficient and green features (e.g., solar hot water, geothermal system, rainwater collection). Students from the college’s adjacent culinary school will use the facilities to complete extensive coursework in food production, social justice and sustainability issues surrounding food, and learn how to optimize nutrition and use of seasonal crops in diet/menu planning. The community, and particularly vulnerable populations, will use the campus to take classes, explore career options and gain work-experience in food production, distribution and food safety.
The Director will have administrative responsibilities related to sustainable urban agriculture courses and programs, food safety courses and programs, community outreach activities, and student interns. S/he will have responsibilities for the demonstration and teaching facilities, programming as well as supporting the food production and distribution facilities and overseeing the staff involved in the operation of greenhouses and other food production facilities. S/he will lead local food-sourcing for the culinary school program to meet the needs beyond what is grown on campus. The position includes teaching responsibilities in the area of sustainable food systems and/or agriculture/ horticulture courses relevant to the background of the candidate. The Director will lead collaborative efforts to help community partners reach their goals for local, sustainable sourcing of produce and engage with other leaders to help build a vibrant local food system which will serve as a model for others.



Minimum Qualifications:

Our founding Director will have a deep and demonstrated commitment to building local food systems and to our mission of embedding food production, nutrition, food safety, food science, and environmental sustainability within the college curriculum. S/he will be knowledgeable about multiple delivery models of instruction, including credit-based coursework as well as competency-based approaches to learning. S/he must also have a strong commitment to building a program based on direct engagement with community partners (e.g., farms, schools, healthcare facilities, local and state government, extension, grocers, restaurants). The Director will help recruit students and faculty and support the development of a learning-centered environment which allows students to reach their goals.
A Master’s degree in a field of study related to community development, horticulture, environmental science, agriculture, food science, nutrition or related fields is required. A minimum of 3 years of relevant experience with food production and distribution is required. Strong interpersonal communication skills and experience managing budgets and personnel are required.



Preferred Qualifications and Experience:

Experience teaching at the college-level or teaching adult learners is preferred, as is experience promoting educational programs. A record of working with state and community-based organizations and establishing community-based collaborations is preferred. Familiarity with food safety education is preferred.



Physical Demands:





Work Hours:

Typical hours as required to perform the duties of an administrator level position.



Posting Date

11/07/2014



Closing Date:

01/16/2015



Special Instructions to Applicants:

To ensure full consideration, candidates must submit application materials by January 16, 2015. The anticipated start-date for this position is not later than June 1, 2015.



To apply: Contact: Gail Cummins Employment Manager
Kalamazoo Valley Community College 6767 West O Avenue, PO Box 4070 Kalamazoo, MI 49003-4070 [log in to unmask]<mailto:[log in to unmask]> p: 269.488.4449
www.kvcc.edu<http://www.kvcc.edu/>

The Rural Futures Institute is currently seeking an Associate Director
The Associate Director’s primary responsibilities will be to assist the Executive Director in developing and implementing the strategic plan; to collaborate with the RFI team in conceptualizing and developing RFI initiatives and programs, and in developing relationships with RFI faculty partners across all NU campuses; and to assist the Executive Director in partnership development and in the development of revenue streams. This position will help oversee Institute operations, including those in support of internal and external relations, communications, education and outreach.

Please visit the RFI website<http://ruralfutures.nebraska.edu/current-openings-associate-director/> for more information.

103 Miller Hall  |  Lincoln, NE 68583-0710|  402.472.2940
[log in to unmask]<mailto:[log in to unmask]>
ruralfutures.nebraska.edu<http://ruralfutures.nebraska.edu/>








The Detroit Food Policy Council is seeking a full-time Executive Director
Manage the day-to-day operations of the DFPC, including managing staff,
fundraising, communications and implementing the organization’s strategic
plan goals and objectives. Please see the attached job description for
more information and instructions for applying for this position

Kibibi Blount-Dorn
Interim Coordinator
Detroit Food Policy Council
2934 Russell, Detroit, MI 48207
Office: 313.833.0396
Cell: 313.477.3748
[log in to unmask]<mailto:[log in to unmask]>
www.DetroitFoodPC.org <http://www.detroitfoodpc.org/>
[log in to unmask]<mailto:[log in to unmask]>
www.detroitfoodpc.org<http://www.detroitfoodpc.org>

Classifieds

Seeking Straw!!
Garlic farm seeking straw in round or square bails. Must be certified organic or signed statement that no non NOP inputs were used in its production. Contact Diane Dyer ([log in to unmask]<mailto:[log in to unmask]>). The farm is located near Ann Arbor, MI.

Vicki Morrone
Organic farming specialist
Center For Regional Food Systems at MSU
480 Wilson Rd Rm 303
East Lansing, MI 48824
517-353-3542/517-282-3557 (cell)
Www.MichiganOrganic.Msu.edu



If you would like to access previous postings to the Mich-Organic listserv you can copy and paste the following URL into your browser address bar
 http://list.msu.edu/archives/mich-organic.html