Organic Farmers Association Announces Leadership
To create a vehicle for organic farmers to weigh in on national policy issues and raise the profile of U.S. certified organic farmers, Rodale Institute’s Organic Farmers Association has unified with a parallel grassroots national organic effort, the Organic Farmers Alliance.
Going forward as the Organic Farmers Association (OFA), sponsored by Rodale Institute, a farmer-majority interim steering committee has been appointed to ensure this effort is farmer-led and controlled. Elections for the first farmer-majority Governing Council will take place in early 2018.
“It’s time that organic farmers have a clear voice shaping the future of the organic movement they helped build,” said Jim Riddle, organic farmer, Blue Fruit Farm, Winona, Minnesota, and newly appointed chair of the Organic Farmers Association steering committee.
OFA’s mission is to provide a strong and unified national voice for domestic certified organic producers. Its purpose is to build and support a farmer-led national organic farmer movement and national policy platform by: developing and advocating policies that benefit organic farmers; strengthening and supporting the capacity of organic farmers and farm organizations; and supporting collaboration and leadership among state, regional and national organic farmer organizations. “A lot of people say they speak for organic farmers,” said Jeff Moyer, Executive Director, Rodale Institute. “It’s time we had a clear, unified farmer voice on policy issues that affect our industry and businesses.”
The steering committee includes 12 voting seats for certified organic farmers and seven non-voting seats for organic farm organizations (including fiscal sponsor Rodale Institute):
Farm Members
Dave Colson, New Leaf Farm (Maine)
Jack Erisman, Goldmine Farms (Illinois)
Phil LaRocca, LaRocca Vineyards (California)
Nick Maravell, Nick’s Organic Farm (Maryland)
Theresa Podoll, Prairie Road Organic Farm (North Dakota) (Officer: Vice Chair)
Bob Quinn, Quinn Farm and Ranch (Montana) (Officer: Member)
Judith Redmond, Full Belly Farm (California) (Officer: Treasurer)
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Jim Riddle, Blue Fruit Farm (Minnesota) (Officer: Chair)
Will Stevens, Golden Russet Farm (Vermont)
Organization Members
Isaura Andaluz, Organic Seed Growers and Trade Association (OSGATA) (New Mexico)
John Bobbe, Organic Farmers’ Agency for Relationship Marketing (OFARM) (Wisconsin)
Renee Hunt, Ohio Ecological Food and Farm Association (OEFFA) (Ohio)
Maddie Monty, Northeast Organic Farming Association of Vermont (NOFA-VT) (Vermont) (Officer: Secretary)
Jeff Moyer, Rodale Institute, Skyhollow Farm (Pennsylvania)
Michael Sligh, Rural Advancement Foundation International (RAFI-USA) (North Carolina)
(Four additional steering committee seats will be filled in the coming months (3 farm and 1 organization seats))
The United States has more than 16,000 certified organic farms. With American consumers spending more than $43 billion annually on organic food and products, US organic farmers need a place at the table to advocate for policies that will enable them to meet growing demand.
“We are calling on all organic farmers to join in this farmer-led, farmer-controlled association,” said Theresa Podoll, organic farmer, Prairie Road Organic Farm, Fullerton, North Dakota and newly appointed Vice Chair of Organic Farmers Association steering committee.
As demand for organic production continues to increase, it is imperative organic farmers inform policy that impacts our food and agriculture system. “By coming together, we will create a groundswell of organic farmers to inform our decision makers and the public how current and future policies allow us to produce food that is healthy for people and the planet,” said Podoll.
Organic farmers, organic farm organizations, and supporters of organic farmers can join the association by going to OrganicFarmersAssociation.org.
Schuman Cheese Scores at U.S. Championships
A trifecta of wins, including two top-20 finalists, continued a tradition of excellence for Schuman Cheese at the U.S. Championship Cheese Contest, held March 7-9 in Green Bay, Wisconsin. Three best of class awards, and a third place finish, made for another strong showing for this leading Italian cheese company at the biennial competition.
Among the top 20 finalists, selected as the best of 2,303 entries in the competition, was Yellow Door Creamery’s Hand Rubbed Fontina. This best of class entry in the Open Class Flavored Semi-soft (Semi-hard) Cheeses category is the result of smooth and creamy Fontina wheels that are hand-rubbed with vibrant spice blends from around the globe and naturally aged for over 60 days. The winning variety – Harissa Hand Rubbed Fontina – offers a smoky blend of chili, cumin and caraway seed paired with the rich and nutty flavor of fontina.
Schuman’s other top 20 finalist, also earning best of class honors in the Blue Veined Cheeses category, was a Montforte Bleu Wheel. Crafted in the old-world tradition of artisan cheesemakers, Montforte Bleu’s savory tangy flavor is enhanced by its characteristic blue marble veining, giving it smooth and creamy undertones that lend a decadent bite to a rich risotto and a host of other recipes.
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Cello Copper Kettle Parmesan also earned recognition at the contest with a third place award in the Parmesan category. The rich, nutty flavor of authentic Italian Grana Padano is made in traditional copper kettles and aged over 20 months. A crunchy texture and robust flavor are the result of high-quality ingredients, bringing in natural sea salt and aging in a temperature-controlled environment. Each wheel is hand-selected once its intense flavor profile has reached the peak of perfection for a true culinary delight.
This year marked the 19th biennial U.S. Championship Cheese Contest, which is hosted by the Wisconsin Cheese Makers Association. Entries across 100 classes were evaluated by a team of skilled technical judges selected from across the country in areas such as flavor, body and texture, salt, color, finish, packaging and other appropriate attributes.
Wisconsin Sweeps Top Three Spots at 2017 U.S. Championship Cheese Contest
Marieke Penterman of Marieke Gouda in Thorp, Wisconsin, with her USCCC Second Runner-Up Marieke Gouda Belegen; Mike Matucheski of Sartori Cheese in Antigo, Wisconsin with his Grand Champion Sartori Reserve Black Pepper BellaVitano, and Terry Lensmire of Agropur in Weyauwega, Wisconsin with his First Runner-Up Cheddar, Aged One to Two Years, at the Cheese Champion Reception in Green Bay, Wisconsin on Thursday, March 9, 2017.
Wisconsin cheesemakers continued their historic winning streak at the 2017 U.S. Championship Cheese Contest, sweeping the top awards and 31 competition classes. With the title of Grand Champion Cheese going to Sartori’s Reserve Black Pepper BellaVitano, Wisconsin has won top honors at the country’s three major cheese competitions over the past year.
Little Mountain from Roelli Cheese earned Best of Show at the American Cheese Society Competition in July, and Emmi Roth USA’s Grand Cru Surchoix won the 2016 World Championship Cheese Contest, marking the first sweep of this kind.
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Made by Master Cheesemaker Mike Matucheski, Sartori’s Reserve Black Pepper BellaVitano is an original Italian-style cheese hand-rubbed with cracked black peppercorns. The contest’s award for first runner up went to Aged Cheddar from Agropur. Marieke Gouda Belegen was the second runner up.
With a record-breaking 2,303 entries from 33 U.S. states, the U.S. Championship Cheese Contest is the largest technical cheese, butter and yogurt competition in the country. Wisconsin captured 60 percent of all awards, winning 184 awards total, including the top three titles, 62 Best of Class awards, 63 second place, and 56 third place awards.
