Pennsylvania Buy Fresh Buy Local

PITTSBURGH (KDKA) ― From tomatoes, to scallions, to spinach and now jalapeño peppers – E. Coli and salmonella scares have us taking a closer look at what we feed our families.

But if you want to know where your food is coming from then a fairly new concept called "Community Supported Agriculture" may be just the ticket...

Click here to read KDKA's full story on CSAs

June 4, 2008

Study: Organic Milk from Pasture-Fed Cows Contains Higher Levels of Beneficial Nutrients
 
CORNUCOPIA, WI – Cows that graze on fresh pasture produce milk with higher levels of antioxidants and beneficial fatty acids, such as conjugated linoleic acid and omega-3’s, as shown by a recently published study from Newcastle University in the UK.
 
“Grazing dairy cows on grass or grass and clover swards produces milk with a healthier fatty acid profile and higher levels of fat soluble vitamins and antioxidants,” notes Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group at Newcastle University, who led the study.
 
Previous studies have already shown that organic milk has higher levels of favorable nutrients. This study points to the diet of organic cows—fresh grass and clover—as the major reason for these nutritional benefits.
 
“This study joins a growing body of science indicating strong links between what we feed our farm animals and the nutritional quality of what they feed us. Not only are you what you eat, but you are what what you eat eats too,” says Michael Pollan, author of the best sellers The Omnivore’s Dilemma and In Defense of Food.
 
Consumers who purchase organic foods often do so for various reasons, ranging from a desire to support an ecologically sustainable agricultural system, the humane treatment of livestock, to wanting to reduce their exposure to dangerous pesticide residues. Studies showing that organically produced foods are also of higher nutritional quality offer another reason for consumers to buy organic.
 
The study is part of the ongoing Cross-European Quality Low Input Food project, which looks into animal health and welfare, milk quality, and working toward minimizing the use of antibiotics in dairy production. “This paper clearly shows that if you manage livestock naturally then it’s a win-win situation for both us and them,” says Professor Carlo Leifert, the project coordinator.
 
Butler, the lead author of the study, also noted that cows don’t have to be certified organic, but that organic certification can give the assurance that grazing makes a major contribution to their diet.  “If more herds made more use of grazing, butter and cream would have a healthier fatty acid profile,” she says.
 
“Organic consumers can be very confident that the vast majority of brand name organic milk comes from cows that were given the opportunity to graze on fresh pasture whenever possible,” says Mark Kastel, codirector of The Cornucopia Institute, a farm and food policy research group based in Cornucopia, Wisconsin.
 
Some large industrial-scale organic dairies, or "factory farms," milking thousands of cows each, however, have come under fire from watchdog groups like The Cornucopia Institute for not adequately pasturing their cows, as the federal organic regulations require. 
 
Aurora Organic Dairy, which provides private-label organic milk for stores such as Wal-Mart and Target, was found by USDA inspectors to be in willful “violation” of numerous organic standards, including the failure to adequately pasture their cows. The Cornucopia Institute also alleges that the milk from some of Dean Foods’ farms, which is marketed under the Horizon brand, comes from cows that were not given adequate access to fresh pasture.
 
“These scofflaw dairies, which are a small minority in the organic community, but supply large retailers, are cheating organic consumers out of the nutritional benefits that they expect and deserve when they purchase organic milk,” adds Kastel. Cornucopia has published a report and scorecard ranking of all organic dairy brands on their web site: www.cornucopia.org.
 
Organic farmers such as Kevin and Lisa Engelbert from Nichols, NY are among the hundreds of family farmers who supply organic milk from pastured cows. “We’re glad to know that there is now a growing body of scientific evidence to support what we’ve always believed, which is that allowing our cows to eat their natural diet and exhibit their natural behavior on pasture has real benefits for consumers as well,” says Lisa Engelbert.
 
MORE:
 
The conclusions reached in the Newcastle University’s organic dairy study parallel the findings of a broad analysis of recent studies examining the comparative nutritional properties of organic and conventional fruits and vegetables. 
 
A recent report from The Organic Center, State of Science Review: Nutritional Superiority of Organic Foods, determined that organic plant-based foods in general have higher nutrient values.  The report examined the findings of nearly 100 studies looking at nutritional differences between organic and conventional fruits and vegetables in reaching its conclusion that, on average, “organic plant-based foods are more nutritious.” 
 
"Based on a growing body of scientific literature it isn't surprising that the milk and meat from cattle who enjoy a 100% organic, pasture-based diet has the potential to enhance human health, Kastel stated."

On Saturday, May 17, 2008 the Pittsburgh Post-Gazette featured an exciting article about Mindy Joy Schwartz and her urban farm and nursery in Wilkinsburg. The article put a spotlight on local, community development projects which are ever-increasing in the Western PA region. People like Mindy help us to remember to focus on the earth's abundance and our local opportunities.

Click here to read the article

On-Farm Research "Farmers constantly experiment. We try new products, new methods, new management styles, all within the domain of an ever-changing mother nature." The On-Farm Research Program at PASA offers producers an opportunity to conduct applied research on their farms. Results of this farm-based research directly benefit producers by answering questions related to increasing overall sustainability and profitability of their farms. Design and implementation of these research trials is uncomplicated and intended to enable research to be farmer-directed. Since 2003, PASA, in conjunction with The Pennsylvania State University, have been working to identify producer research interests. Two previous surveys of the membership have shown strong interest in the several topics, including proper cover crop management, animal parasite control (specifically in small ruminants) and methods to improve soil fertility. For more information concerning the On-Farm Research Program at PASA contact Michele Gauger at 814-349-9856 or e-mail at michele@pasafarming.org. You can also learn more about Penn State's On-Farm Research Program by visiting http://onfarm.cas.psu.edu, or by contacting Ron Hoover, On-Farm Research Program Coordinator at 814-865-6672 or e-mail at rjh7@psu.edu. Recent On-Farm Research Trials Weed Control in Small Grains Assessing the Status of Small to Mid-Size Cider Press Operations in Pennsylvania Early Blight Control in Organic “Valencia” Tomato with Copper Hydroxide Increased Soil Fertility and Aeration to Reduce Buttercup in Pastures Small Ruminant Management Current On-Farm Research Projects Cover Crop Management Row Covers & Control of Squash Bug and Cucumber Beetle in Winter Squash Varieties Spring Seeded Cover Crop Rolling Demonstration

The Pennsylvania Association for Sustainable Agriculture (PASA) is a nonprofit organization working to improve the economic prosperity, environmental soundness and social propriety of Pennsylvania food and agricultural systems. We work with farmers who grow our food, consumers who eat the food, and those concerned with the ecological wellbeing of our environment and natural resources, among many other interest groups.

PASA is the only statewide, member-based, sustainable farming organization in Pennsylvania and the Northeast, and is one of the largest in the nation. The Association seeks to address the sustainability of the entire food and agriculture industry, and places great value on efforts to build bridges between various and disparate participants in the food system.

PASA creates networks and markets to strengthen the ties between concerned consumers and family farmers. PASA is building statewide channels that link farmers with farmers, farmers with consumers, and consumers with markets. As our organization has grown, we've had some real successes with a variety of educational programs - both on and off the farm, that are shaping new partnerships that enhance the lives and livelihoods of producers and consumers.

PASA is a network of people who care - we all have a role in assuring the health and longevity of our regional farms and food supply. PASA is the catalyst that brings together those dedicated to advancing sustainable food and farming systems. PASA is a dynamic new model for partnerships between traditional agricultural and our ever-changing society and has worked to forge positive and needed changes in the way food is grown, harvested, distributed, and marketed in the Commonwealth of Pennsylvania.

Our family farms face enormous threats and whether we can save farming in time is up to all of us. They can and will be saved - if they have enough friends (and farmers). Please be one of them. Please join us.