Clover Creek Head Cheese Cheese Maker Anthony Rice Labels Packages de Brushedda on the Williamsburg farm. David Rice, owner of Ojala Farm and Clover Creek Cheese Cheese Cellar, said that the mission of his farm is to produce a healthy product that is healthy for families, animals, community and the environment. Patrick Waksmunski mirror photo
Sustainable agriculture develops in Pennsylvania.
According to the United States Department of Agriculture, sustainable agricultural practices are intended to protect the environment, to extend the basis of natural resources of the land and to maintain and improve soil fertility.
Based on a several -strict objective, sustainable agriculture aims to increase profitable agricultural income, to promote environmental management, to improve the quality of life of farmers’ families and to increase the production of human food and fiber needs.
Sustainable agriculture frequently includes a wide range of production practices, especially conventional and organic.
Many sustainable practices have been used for thousands of years. It was not until the 20th century that these practices were “discovered” by post-colonial society and began to be adopted in the modern agricultural system, often erasing indigenous history in the process, said Anya Hanna, spokesperson for sustainable agriculture Pasa, a non -b-but-based in the Pennsylvania which supports farmers in the Atlan and beyond Pennsylvania.
The cattle are grazing on the farms of Thistle Creek near the Warriors Mark. George Lake, who has Thistle Creek Farms, said that the farm adopted sustainable practices in the early 1980s and used them since. Courtesy
Founded in 1992, PASA is the largest sustainable agricultural organization on a state-based scale in the United States.
Just as sustainability seems different for each farm and each farmer, the same goes for his objectives. Some could prioritize the use of intelligent climatic practices that protected air, soil and water quality and provide wildlife habitats, while others prioritize financial sustainability, the creation of a viable career and the supply of a decent salary to their employees, Hanna said.
“One of the things that really distinguishes Pasa is our sense of community: we work hard to listen and understand the unique and diverse needs of the farmers in our network, and it is their ideas that help shape the programs, services, tools and resources we offer that will help them achieve their goals,” said Hanna.
George Lake, who has Thistle Creek farms near the Warriors Mark with his wife, Christy, said they had entered sustainable agriculture before becoming popular.
“Thistle Creek Farms has produced high -quality nourished beef for more than four decades. Our main objective is to raise beef and weed weed on the best herbs around the world, “said Lake. “We entered sustainable agriculture even before it became a popular means of taking care of the land and the environment. We return more and more land cultivated in budding each year. Our floors team up with microorganisms and earthworms that nature wanted. »»
Thistle Creek Farms has around 500 butcher cattle, mainly black Angus and around 300 sheep. Lake said their farm had adopted sustainable practices in the early 1980s and used them since. They do not use fertilizers and use no pesticides in order to bring back “natural aids” as earthworms.
“We are border farmers. Most of the time, the only equipment being executed is a four-wheeler, generally with a dog on the back while we go out to move cattle to new grass. We have learned to feed the cattle in the floor and they take care of the cattle on the ground. Our floors are rich in nutrients, which not only have health benefits, but also add to the flavor of our meats, “said Lake.
The lakes are concerned about the preservation of agricultural land.
“We could make a fortune if we sold the property and it was developed, but it is more important to preserve agricultural land,” said Christy Lake. “Who would feed America if all agricultural land was developed?”
“If you practice good soil practices, they are transmitted to the next generation. This is why I work at 78 years old. This kind of agriculture is a romance for me. I am able to transmit this to the next generation, “said George Lake.
Meanwhile, David Rice, owner of Ojala Farm and Clover Creek Cheese Cellar near Williamsburg, is a member of the PASA board of directors.
Rice said that the mission of his farm was to produce a healthy product that is healthy for families, animals, community and the environment.
“We sell raw milk, beef and craft cheese, allowing us to remain a small family farm while paying our ever -increasing expenses. We have learned that cows eating and living in pastures live longer and remain healthy. We keep our whole farm in the grazing of the grass to prevent the soil from washing during rain storms or blow during wind storms, benefiting from the high quality state of Clover Creek, “said Rice.
Rice said that his goal for this year was to continue to learn soil regeneration and the way he benefits the health of cattle.
“Sustainability has challenged us to adapt and change continuously. Our first change was to go to pasture rather than grow cultures on our farm. Our involvement with PASA has exposed us to many innovative ideas on direct marketing when we needed it, “said Rice. “We hope to be financially sustainable so that our farm can also benefit the next generations.”
Sustainable agriculture will be important in the future.
“Sustainable agriculture is something we need for the future,” said Gina Langley, assistant PASA development director. “Sustainable agriculture reduces input costs, reduces risks, safeguarding health and well-being and increases resilience against the impacts of climate change.”
“There will be more and more people who will realize that chemicals are not the way to improve agriculture,” said Lake.
