Pre-Apprenticeship graduates

Diversified Vegetable Pre-Apprenticeship provides introductory hands-on training for people who want to explore sustainable farming as a career but have little to no prior farming experience. Our pre-apprenticeship program is hosted by local partner organizations with established farmer training programs focused on teaching sustainable growing practices. 

To graduate, each pre-apprentice had to complete 225 hours of on-the-job training and 25 hours of related technical instruction. They also had to demonstrate competency in 15 core skill areas around vegetable production and farm business.

Carlie Antes

Host site: Dickinson College Farm

Farm Stat: hundreds of pounds of potatoes harvested with a team of four in one day

Favorite farm task: harvest

Least favorite farm task: sorting tomatoes

Favorite beneficial insect, organism, or critter: Lactobacillus

How did you grow from this experience?

“I never farmed before this.

I was surprised by the strength and leadership I gained. By the end of the season, I found myself leading our students and volunteers with ease and answering the same questions I had when I started.

A college supervisor told me ‘all we can do is take care of our small part of the world,’ and I feel like I can really live by that while farming and promoting accessible local food systems.”

What’s next: Carlie is taking the next step in her farming career: starting her two-season apprenticeship at New Morning Farm.

Sarah Kim

Host site: Truelove Seeds

Farm stat: “An innumerable and growing number of seeds and seed stories I’ve learned about through the different farmers I’ve connected to.” 

Favorite farm task: seed cleaning and collecting “—but it really depends on the crop.”

Least favorite: weeding

 Favorite beneficial insect, organism, or critter: mantids

What’s a story or memory that stands out from this experience?

“One of the best memories I have of this time is actually planting Korean crops at Truelove’s acreage, one of which was Korean cosmos—my grandfather’s favorite flower.”

What’s a lesson you learned that you would pass along to someone considering pre-apprenticeship?

“It’s truly about the people you work with and the community and solidarity you build with them.” 

Shout out: “Pasa is great!”

What’s next: Sarah plans to continue farm work with Truelove and, as an artist, hopes to merge their experience in agriculture with an environmentally-focused creative practice.

Abigail Schaus

Host site: LaFarm — Lafayette College

Farm stat: “8 awesome farmworkers I managed and mentored last season!”

Favorite farm task: harvesting brussels sprouts

Least favorite: repairing holes in drip-tape irrigation

Favorite beneficial insect, organism, or critter: worms

What’s something unique you brought to this pre-apprenticeship?

“During my time on the farm, I worked to bring intersectional lenses into the conversation, providing space for all identities in a way that things about food and farm work as a safe space for dialogue, expression, and understanding.”

How did you grow from this experience?

“This experience developed my confidence in managing multiple tasks.

I greatly appreciate the opportunity to learn new responsibilities, whether it be coordinating tasks for other farmworkers or controlling the irrigation system.”

Shoutout: “Thank you, Lisa, for your incredible work as pre-apprenticeship manager, and for caring about humans, soil, plants, and creatures in such meaningful, inspirational ways!”

What’s next: Abigail is currently serving as an intern for a community garden program and working toward completing her undergraduate degree in environmental studies.

Apprenticeship graduates

Diversified Vegetable Apprenticeship pairs beginning farmers with established mentor farmers to provide a guided pathway toward managing or starting a vegetable farm.

To graduate, each apprentice completed 2,700+ hours of on-the-job training and 200+ hours of coursework over at least 18 months. Now they’re embarking on careers growing a more sustainable food system.

Delilah Miske

Host farm: Katydid Hill

Farm stat: helped grow, harvest and dry about 1,000 pounds of dried medicinal plants

Favorite farm task: seeding or tractor cultivation

Least favorite: punching holes in the header of irrigation pipes

Favorite beneficial insect, organism, or critter: praying mantis and swallowtail

What’s a story or memory that stands out from your apprenticeship?

“Harvesting fresh milky oats by hand, and learning the ripeness by squeezing the latex out of the pods. That same day, I made the biggest tincture of my life using a large drum and a very large immersion blender.”

How did you grow from this experience?

“I learned how to do things that once intimidated me, confidently.

I learned all the ins and outs of running and managing a farm. From rebranding to fixing the tractor to seeding and going to markets. I got a real experience of what it takes to get locally grown goods out to a community.”

Shout out: “I am just so grateful for [mentor farmers] Ben and Katelyn and to Dan for all that I have learned and will continue to explore because of this experience.”

What’s next: Delilah is pivoting to writing work that supports farms and conservation organizations. Her ultimate goal is to find land in the Appalachian mountains, where she hopes to grow woodland medicinals like ginseng, goldenseal, reishi, cordyceps and more.

Ventura Ortiz

Host farm: Apple Ridge Farm

Farm stat: “I have worked at about 8 different markets over the past two years from all the way up in Warwick, NY to Wrightstown, PA.”

Favorite farm task: planting seedlings

Least favorite: weeding “—it feels like a never ending war against weeds!”

Favorite beneficial insect, organism, or critter: ladybugs

What experience got you interested in farming?

“I was not really connected to food or community growing up, I was a video gaming, fast food fan.

But when my family decided to move to a place with enough land to be able to have chickens, goats, ducks, and even turkeys—It made me realize I wanted to get involved, and find a farmer who could teach me how to start my own farm.”

How did you grow from this experience?

Only being 18 going into the apprenticeship, I have matured and learned so much from so many people!

I grew in many ways, from having to take on the role of teaching my fellow farmworkers to teaching myself to speak up and take the initiative to solve problems when they arise.

What’s next: Ventura has stepped into a role as head brewer at Untamed Ferments, a value-added operation making kombucha from surplus crops (started by her boyfriend Erik Sink—another apprenticeship graduate).

Michael Salzl

Host farm: nook & cranny

Farm stat: 5,000 shares worth of vegetables provided to CSA members

Favorite farm task: harvesting cabbages

Least favorite: deconstructing cucumber trellises

Favorite beneficial insect, organism, or critter: garter snakes

What’s a story or memory that stands out from your apprenticeship?

“I remember during my second year in the program, our farm had an end of summer party for our crew and CSA members. I felt a lot of pride being able to share knowledge about our farm with families who directly supported us.”

What’s a lesson you learned that you would pass along to someone considering Diversified Vegetable Apprenticeship?

“I learned that people in this network truly want to share their experiences and knowledge. It is crucial to really put yourself out there early because the experiences you make early in the program snowball, and determine who you meet and the interests you can pursue for the rest of the apprenticeship.”

How did you grow from this experience?

“This experience helped demystify the art of farming for me.

Before my experience growing food seemed like a magic trick, and now I feel like it is a crucial and attainable piece of any household or community.”

Shout out: “Dan and I would spend 99% of our check-in meetings talking about farm business, but we would be sure to chat at the end about our shared love for soccer, in particular the English Premier League.”

What’s next: Michael has accepted a position as a crew member on an organic no-till diversified farm in his home state of Minnesota, and will work towards the dream of owning and operating his farm in the future.

What’s the next step in your farming career?

Whether you’ve been farming for decades, have a year or two of ag experience under your belt, or have never set foot on a farm—Pasa has farmer education and training opportunities for anyone who’s looking to grow.

The post Meet some recent Apprenticeship & Pre-Apprenticeship graduates appeared first on Pasa Sustainable Agriculture.

Two-wheel, walk-behind tractors like the BCS are a powerful tool-of-choice for many small scale growers, and also play a role in larger operations. In addition to safe operation and basic maintenance, attendees got to hear from established farmers about how they’ve really put these machines to work in their production plans.

“It was so helpful to learn from another farmer who started from where we are now,” 

shared participant Brittney Pheobus of trainer Dean Buttacavoli of Cabbage Throw Farm, which uses a two-wheel tractor as an integral part of their minimum tillage operation.

“We have been trying to make a decision about whether or not a BCS would be a good fit for getting our operation started.”

Now Brittney says, “I have a much better understanding of the size, scale, and handling of these machines… as well as an idea of what kind of planning to do around incorporating a two-wheel tractor into our farm design.”

The 19 participants at this full-day, interactive training included several of Pasa’s Diversified Vegetable Apprentices and Pre-Apprentices, incubator farmers at The Seed Farm, and apprentices in the Rodale Institute Farmer Training program.

After learning about overall safety—and warming up in the greenhouse over lunch from Wonder Kitchen— each participant got the chance for some supervised hands-on practice using the tiller and flail mower attachments. They did great!

Like many Pasa events, this was truly a community effort. The Seed Farm not only hosted, but helped coordinate and plan. And along with myself and Dean from Cabbage Throw, Dan Kemper from Rodale Institute and several Seed Farm incubator farmers pitched in to share advice—and wound up picking up tips from one another.

While the weather and the clocks could have been kinder to us (did I mention we inadvertently scheduled this for the first day of Daylight Saving?)—seeing this community come together to teach and learn always makes for a great day in my book.

Can a two-wheel tractor help your farm get growing?

Join us the next time we offer this training, on Sunday, April 23 at Weavers Way Farms—Henry Got Crops site at W.B. Saul Agricultural High School in Philadelphia.

The post Field Notes: Training Wheels appeared first on Pasa Sustainable Agriculture.

Being members of the Pasa team for the past six weeks has been an incredible experience as two individuals wanting to learn more about their community. We’ve both learned about what goes on in farms besides just growing fresh food.

Land & spirituality

Sankofa Community Farm at Bartrams Garden was more than just a farm. More than just growing foods. They are cultured around the African Diaspora.

We had to have a reason, a good purpose of walking onto the farm.

“My purpose was to understand more about Sankofa and to get more spiritually connected to myself. When I walked in there I felt a different aura. It felt peaceful and safe in the garden.”

— Mir

Culture & history

Norris Square Neighborhood Project is based on Puerto Rican and African culture. People in the community feel more connected to the farm because it’s their heritage and it’s their lifestyle.

Management & organization

When we visited Novick Urban Farm we learned that even though their space was small, they had two farms. They had a community garden and another garden to grow food to sell.

Organizing farms is very important. It’s important that you know which plants are which and that they are labeled. In order to have healthy and good growing food you need to have them separated and organized. You can’t have two plants that don’t benefit from each other growing side by side.

One of the main things we learned is that when certain crops don’t grow right, you have to learn from your mistakes and improve on them the next time. Learn from your losses.

Education & cooperation

In order for farms to manage farmers have to work together as a team. They have to communicate and trust each other in order to maintain a good team relationship. Our experience from going to farms like Truelove Seeds and seeing teams of farmers working together was amazing. They are respectful and take pride in growing the plants at their farm. They respect each other and are good at explaining and learning from one another.

Many of the farms we visited had youth involvement. Showing the youth how to manage farms and how to grow food is very important. It’s also better for communities to have the young ones working and being productive at farms. Training them and teaching them how to manage a garden or farm will be good for the future. It’s also making the younger generation more aware of the farm’s mission. The more the youth is educated about this the more help to the cause.

Community & policy

Learning about the experiences of others working at different farms felt amazing. We also got to work on a mapping project locating Pasa member farms in Pennsylvania on a map both digitally and on a paper map in the Philly office.

Meeting the Pennsylvania Secretary of Agriculture and learning about the farming system as a whole was such a privilege to have had while working here.

We will be sure to take everything that we’ve learned and incorporate it all into our future as much as possible!

This internship opportunity was coordinated through the Philadelphia Higher Education Network for Neighborhood Development.

The post How Farms Grow More than Food appeared first on Pasa Sustainable Agriculture.

Last year we launched our Diversified Vegetable Pre-Apprenticeship with two beginner farmer training programs in Pennsylvania. As pre-apprenticeship heads into its second growing season, seven new training partners have signed on to offer this credential to aspiring farmers they work with. Four college-based farms have joined, along with a nonprofit that helps people overcome barriers to employment, and two programs in Philadelphia including an educational nonprofit and a farm business. 

The flexibility of pre-apprenticeship allows each training partner to implement the curriculum at a pace that makes sense for them and for the participants. 

We piloted the program in its first season at two educational nonprofit farms. The LEAF Project cultivates youth leaders from diverse backgrounds through meaningful work in the food system and operates a three-acre vegetable farm in Perry County, Pennsylvania. Grow Pittsburgh’s Urban Farmers in Training Program provides local teens with the opportunity to gain summer employment while learning about the value of growing and eating healthy food.

“We’ve been excited to implement Vegetable Pre-Apprenticeship as an innovative way to synthesize working on our urban farm spaces and sharing education in a very hands-in-the-dirt kind of way that intentionally tracks what someone is learning.”

Eva Barinas, Director of Farm Education and Production at Grow Pittsburgh

Three college-based farms have signed on as training partners to offer pre-apprenticeship to students.

Bucknell University students engage in sustainable farming and food access programs at the Bucknell Farm on campus and at the nearby Lewisburg Community Garden.

LaFarm is a sustainability initiative at Lafayette College in Easton, Pennsylvania. The farm’s mission is to integrate curriculum and practice in sustainable food and agriculture for the campus community. They grow produce for the dining halls, recycle nutrients from composted food back to the soil, and serve as a home for collaborative student-faculty education and research.

Dickinson College Farm is an 80-acre, organic farm where students can gain hands-on learning experiences in sustainable agriculture and renewable energy. Student employees, graduate apprentices, and volunteers are involved in all aspects of food production and research on the farm, which provides food to the campus and local community in Carlisle, Pennsylvania. Dickinson also hosts a full-time farm apprentice through our Diversified Vegetable Apprenticeship.

Some training partners work with people as young as 14, while others work with those well into adulthood.

Located outside of Pittsburgh in Ambridge, Pennsylvania, Crop & Kettle is a nonprofit that utilizes the food system to provide job training and social development for members of their community who are eager to overcome barriers to employment. Grow Pittsburgh has also expanded its participation this year to offer a pre-apprenticeship track to an adult beginning farmer cohort.

Two of the new training partner programs are based in Philadelphia. Greensgrow is an educational urban farm and demonstration garden that provides an essential connection to food and nature in Philadelphia. Truelove Seeds is a seed company focused on providing culturally-important seeds to people longing for their tastes of home. They also have many community facing programs including a farmer training program for growers aspiring to incorporate seed keeping into their work as growers and stewards of culture. 

As farms across the state are struggling with labor shortages, this program offers a valuable tool for workforce development. Pre-apprenticeship can also play a role in advancing diversity, equity, inclusion, and justice in agriculture by serving as the first stepping stone on a career path toward becoming a farm manager or owner.

The curriculum is based on the core duties, skills, and qualifications for our two-season vegetable farming apprenticeship program, Diversified Vegetable Apprenticeship, which means pre-apprentices who want to keep learning about agriculture have a built-in next step for more extensive training. Both programs are registered with the Pennsylvania Department of Labor and Industry.

Any organization that currently administers, or is planning to administer, vegetable farming training opportunities for either youth or adults can become a Diversified Vegetable Pre-Apprenticeship training partner! Training partners manage recruitment, training, and supervision of pre-apprentices, while Pasa provides curriculum and administrative support.

Over 50 pre-apprentices are currently enrolled in pre-apprenticeship. Two participants completed their pre-apprenticeships last year, and four more are on track to graduate in the next few months. Stay tuned to our social media for profiles of the new grads and an Instagram takeover from some current pre-apprentices.

Learn more:

Read about sprouting pre-apprenticeship last year at the LEAF Project.

Interested in becoming a pre-apprentice or a training partner? Learn more about the program here, and reach out to Lisa at dvp@pasafarming.org or 814.349.9856 x725 with any questions.

Already have a year of farmer training under your belt? Check out our two-season apprenticeship.

The post Welcome to our new pre-apprenticeship training partners! appeared first on Pasa Sustainable Agriculture.

Whether they studied math, education, or culinary arts, whether they served in the military or grew up on a farm, the six individuals graduating from Diversified Vegetable Apprenticeship this spring each brought their own unique strengths to the farms that hosted them.

Each apprentice completed 2,700+ hours of on-the-job training and 200+ hours of coursework over 18 months, and they’re now embarking on careers growing a more sustainable food system.

Amber Bahn

hosted by The LEAF Project

Before farming: studied education and taught abroad

Farm stat: 82 households fed from LEAF’s weekly share

Favorite farm task: seeding and planting

Least favorite farm task: bed-prepping by hand

Favorite beneficial insect: assassin bugs

Up next: Amber is staying on as farm manager with LEAF for the foreseeable future and continuing to help with students participating in our Diversified Vegetable Pre-Apprenticeship.

“Farming requires an incredibly diverse skill-set. Using the program’s skills checklist, I was able to easily figure out where my strengths were, as well as the areas I had not yet been exposed to.”

Erik Sink

hosted by Apple Ridge Farm

Before farming: studied math and economics

Farm stat: worked 7 farmers markets in 3 states

Favorite farm task: weeding—very relaxing!

Least favorite farm task: anything involving chickens

Favorite beneficial bug: lady bug

Up next: “I started a fermented drink business in 2021 with my mentor farmer. We’ve seen a lot of growth. I’m looking forward to continuing the business and expanding to other markets and products.”

“I’ve really developed a lot not only as a farmer but also as a business professional. I’ve gained many connections and learned a lot about working with people and customers. Although apprenticeship focuses on farming, you’ll come away with much more experience in life as a whole”

San Sankofa

hosted by New Morning Farm • Tooth of the Lion Farm & Apothecary

Before farming: served in the military

Farm stat: dried over 1,000 pounds of herbs and flowers last season

Favorite farm task: installing and maintaining irrigation

Least favorite farm task: weeding

Favorite beneficial bug: praying mantis

Up next: San’s planning to start a farm business growing herbs, making teas, tinctures, and herbal smoke blends to help fellow veterans and soldiers dealing with stress, anxiety, depression, and insomnia. He also recently joined Pasa’s board.

“I was involved in all sides of these farm businesses, from planting seeds to harvesting and marketing the finished product… I now feel confident that I have the skills I need to succeed as a farmer.”

Phoebe Brubaker

hosted by Village Acres Farm & Foodshed   

Farm stat: planted close to 3,000 trees and shrubs for a riparian buffer project

Favorite farm task: planting and weeding

Least favorite farm task: fixing broken irrigation pipes 

Favorite beneficial bug: lady beetles

Up next: Phoebe’s getting back to growing and designing with specialty cut flowers in a new business venture with her sister.

“Flexibility is key, particularly in a pandemic. I tend to love the planning side of things, but the ability to assess value and pivot within a season is so important. Holding on too tightly to an idea that is not profitable can be damaging to a bottom line.”

RJ Brison

hosted by North Star Orchard   

Advice to prospective apprentices: “Don’t run the undercutter too deep.”

Favorite farm task: cultivation

Least favorite farm task: wash room

Favorite beneficial bug: “Worms are cool.”

Up next: RJ plans to work on his family’s farm. “We’re making a big transition from conventional monocropping to a diverse landscape that’s as good for the wildlife as it is for us and our well-being.”

“I found my personal farming niche, Truthfully, it really helped me find what I want to do as well as what I definitely do not want to do. And apprenticeship allowed me to do this in an environment that’s a bit more forgiving than if I attempted things on my own farm.”

Subarna Sijapati

hosted by New Morning Farm

Before farming: trained as a chef

Favorite farm task: harvesting greens and garlic

Least favorite farm task: waiting out the slow-growing winter months

Favorite beneficial bug: crab spider

Up next: Subarna plans on starting his own farm-to-table operation, specializing in culinary herbs. He was also recently elected to Pasa’s board.

“It’s very intimidating in the beginning… to manage a crop and take full responsibility for its well being. But don’t forget, plants are resilient—just like us, they want to grow well.”

Interested in becoming an apprentice?

Get comprehensive on-the-job training while you earn a progressive wage. Learn more and apply here.

Interested in hosting an apprentice on your farm?

Help train the next generation of sustainable producers—and gain a committed, pre-qualified employee. Host an apprentice on your farm.

Want to support our farmer training programs?

Make an investment in a brighter future for our food system and our planet. Become a Perennial Donor. 

The post Meet our 2022 Diversified Vegetable Apprenticeship graduates appeared first on Pasa Sustainable Agriculture.

Interested in participating in our Transition to Grazing cohort?

We’re accepting applications through September 30.
Learn more & apply >> 

Recently, Jessica Matthews—a graduate from our Dairy Grazing Apprenticeship program—headed out to Maryland to visit Ariel Herrod, one of the participants in our new Transition to Grazing cohort. They discussed the challenges of taking on a farming business, being women in agriculture, and belonging to the climate-change generation. They also talked about how the potential solutions to these challenges lie in connecting with other farmers and with the land. 

You can read their conversation below or listen to it on the first episode of our conversation series, Farm Talk.

Jessica Matthews: How did you get into farming?

Ariel Herrod: Well, the story I tell people is…I feel like I was born a farmer. I grew up in the suburbs, but our house backed up to some woods. I spent a lot of time playing in those woods. I would come home with random berries, and I’d say, “Mom, can I eat this?” And sometimes she’d say, “Yeah! You can,” and sometimes she’d say, “No! Please don’t.” So there’s always been this interest in the natural world and, in particular, gaining sustenance from the natural world.

I reread this essay recently—“The Trouble with Wilderness,” by William Cronon—and he talks about the creation of wilderness as something that emerged out of the United State’s ideology and political landscape, and that when we separate ourselves from the natural world, that can lead to environmental degradation. Because, even if we say it’s sacred, it’s “over there”… it’s not relevant in our everyday life; we’re not part of it. That’s a central idea to me. That we should be in a constant relationship with the natural world—it all ties back to picking berries in the woods. I feel like that was just in me. That’s not something I learned. But I didn’t really know that farming was a job. I didn’t know any farmers.

How did it become your career?

So many circuitous paths… It was probably as I was leaving high school and going to college, the concept of agriculture as a career and an industry had started to trickle into my head. I double majored in environmental studies and geography at Macalester College in Saint Paul, Minnesota. I was interested in sustainable agriculture and international development. But when I got the chance to study abroad in Bolivia, I felt like, who was I to tell people in other countries what they should do? Then I got interested in environmental education for kids. That actually led to my first farm gig, working for Great Kids Farm, which was owned and operated by Baltimore City Public Schools. Again though, the experience kind of made me think—who am I to teach these kids about farming? So when I graduated from college, I got a job on Easy Bean Farm, a veggie CSA in Milan, Minnesota, three hours west of the Twin Cities.

That summer was the first time I had actually lived in a rural farming community, and I really liked aspects of the rural culture. So I decided to stick around. I found a job with an environmental nonprofit in the area that worked on water quality issues, which in the Corn Belt, stem largely from agriculture. And I finally decided what I really wanted to do was farm and prove that there was a way to have a viable business that also improved the land, water cycles, the air.

I had gotten to the point where I wanted to be something beyond the farm intern, but I still didn’t know enough to actually do it for real.

So I became an organic inspector, which is sort of funny, because, right off the bat, I was assigned a bunch of dairy clients, and I didn’t know what mastitis was—I had to Google it! Something that is super common to any dairy farmer was just not on my radar.

But that’s why inspecting was great, because I had to be in regular conversation with farmers who were committed to it as a business. I spent four years traveling around to farms and food processing facilities and getting this really fantastic opportunity to ask all sorts of questions—because it was my job! And that’s really where I picked up a lot of the background and the baseline knowledge about the trade. And now—I’m trying to actually do it!

Tell us about doing it for real. 

Yeah, so when the opportunity came to work full-time at Clear Spring Creamery, especially with the possibility of a farm transition on the horizon, it seemed that it was time to let inspecting go.

Clear Spring is a grass-based dairy that’s been in operation for more than a decade. It’s 100% direct-market and we sell at four weekend farmers markets in the D.C. area. Actually, the owners, Mark and Clare, knew they wanted to have a dairy, but they also specifically designed their farm around what the area farmers markets wanted. They asked local market managers, “What do you need?” And the answer was fluid milk. There are a lot of cheesemakers, but not that many folks doing fluid milk. So that became the foundation. Milk and yogurt are the primary products, though we also make some cheese when we have excess milk. They have always been spring-seasonal, so they were able to take the winter off—all the cows are dry, which really helps with quality of life. 

How did the transition come about?

The farm was always Mark’s dream. This is his family’s land. The house we’re in right now is where he grew up. But gradually Clare realized she wanted to work on her dream. I was brought on full-time to ease her daily workload. They worked really hard to build the business, they’d like to see it continue in some form. And we’re trying to figure out a way to make that happen. 

What are the biggest challenges?

Well, I mean, yes, there’s all the—can I afford this? Serious logistical and financial challenges. The thought of taking on a big business that has a lot of up-front expense, and knowing that that business is not as financially secure as getting paid a salary. That is hard to wrap my mind around. And it brings up fear…though I’m trying to view it more as an interesting challenge. 

But also, trying to develop…I guess it’s like a quiet confidence. Feeling like, yes I can do this. And no, I don’t need to prove I can do this. 

What does your future look like?

I was talking to a friend who encouraged me to start making a list of non-negotiables. And then figure out if the situation you’re looking at will get you there. One non-negotiable is that I want to be in a place, and be able to stay in that place…and have the opportunity to really make a place my home. Plant long-live perennials, plant trees… 

Harvest some asparagus maybe…

Yes! So that’s one of my non-negotiables—being able to put down some sort of roots. Be able to make an impact on a piece of land. 

Have a long-term relationship with the land. 

Exactly. 

What are you hoping to get out of participating in the Transition to Grazing cohort?

Farming is almost monastic in its isolation, and, well that’s maybe another non-negotiable. I refuse to be lonely for the rest of my life. 

I really need peers. And I need other women. Not exclusively, but I need someone who knows what it’s like to walk into a room full of men who’ve been doing this their whole life and try to be heard. I need someone who’s never driven a tractor and is sort of terrified of how loud it is. But I also need someone who can look at my pastures with me and say, I get why you’re concerned, but I don’t think you need to panic. 

I need people that are going to problem solve with me. 

When I’m dealing with an emotionally charged decision that also requires a solid foundation in the reality of this industry—I need someone that can handle that. 

I’m hearing that you’re expecting fellowship. That was one of the things that was most important to me in my learning process, was to get connected with other people— including other women—and talking openly and honestly about good stuff and the challenges.

Right. Also, thinking about the future…See, I feel like my generation is the climate-change generation. We can’t operate on a planting schedule anymore, because some of that stuff just isn’t predictable. You have to go out in the field and take those measurements, because every year’s going to be different. 

As land managers, especially those of use that want to form a long-term relationship with the land, we have an opportunity to start to restore some of those cycles. I would love to be able to do that. That’s why I want to be on a piece of land for a long time, I want to see those cycles improve.

I would love to be planting trees. And because I also love livestock, the thing that seems the best fit is silvopasture. Even better if those trees have some sort of commercial value as well. And I certainly don’t have the capacity to intensively manage a fruit or nut crop, but that’s an opportunity for a partnership. Something that can happen within a larger community of farmers who are interested in trying the same ideas. 

Interested in joining our Transition to Grazing cohort?
Learn more & apply >> 

Congratulations Jessica!

From all of us at Pasa, congratulations to Jessica for completing her Dairy Grazing Apprenticeship and becoming a Journey Dairy Grazier!

Jessica now farms full time and is also assisting Pasa with our work supporting beginning graziers across the region. We’re grateful to her for taking the time to connect with Ariel and share their conversation. Jessica also wrote a three-part blog post series about her own farming story and apprenticeship experience.

The post A Long-Term Relationship with the Land appeared first on Pasa Sustainable Agriculture.

In this blog post, LEAF Founder and Executive Director Heidi Witmer explains how hosting our pre-apprenticeship program complements LEAF’s work engaging youth leaders in the food system. Heidi is also a Pasa board member.

The seeds that grew into LEAF

We asked Heidi where the idea for the LEAF (Leadership Education and Farming) Project came from, and she pointed to several seeds of inspiration. When she started a market garden side business after college, she drew on her childhood experience helping on family farms with production and canning, and she had her extended family as farming mentors. “I was lucky to grow up very connected to our regional food system,” she said. “With LEAF, I wanted to help make entry points into the food system for kids who grow up outside of farming families.”

It was when she was working at a school in Harrisburg, Pennsylvania that Heidi recognized a problem that was really an opportunity. “There was a lot of research at the time about ‘summer learning loss.’ But I felt like rather than talking about what students were losing, we should be imagining different kinds of experiences they could be gaining over the summer break.” She gave her students an assignment to find summer jobs or volunteer positions, but at the time (late 2000s, early 2010s) youth employment was at a record low. Heidi said, “My students were coming back with 20 plus rejection letters. I realized it wasn’t the world I had grown up in, where everyone could have a summer job. There was a critical need for youth engagement and employment.”

Growing connections & leaders

“If you don’t grow up on a farm, you can just drive by corn fields all your life and you have no idea the work that goes into it. There’s a profound disconnect.” 

Heidi saw an opportunity to connect the vibrant agricultural sector she grew up in with an untapped resource — youth employees — to meet some of our region’s most pressing challenges: food insecurity, a rise in food-choice-related health challenges, and workforce development. She imagined LEAF as a way to help students discover their strengths, grow their leadership skills, and gain experience that would help them qualify for any job or entrepreneurial endeavor they want to try next. She also hoped that many of them would begin to see themselves as part of the food system. “If you don’t grow up on a farm, you can just drive by corn fields all your life and you have no idea the work that goes into it. There’s a profound disconnect.” 

LEAF works to grow that connection by cultivating youth leaders from diverse backgrounds through meaningful work in the food system. Students ages 14–18 can participate in up to four years of paid positions, beginning with introductory work, then progressing to specialized roles and taking on leadership responsibilities. 

The LEAF farm is located on the same land in Perry County, Pennsylvania where Heidi started her market garden. “It’s a relatively small farm, but it’s become a much bigger enterprise than when I was running it solo,” she said. Students operate one-and-a-half acres of production fields and tunnels, and distribute 100 weekly summer farm shares to community members. They also sell at regional farmers markets, manage wholesale accounts with local restaurants, and donate to hunger relief organizations. LEAF additionally runs its own commercial kitchen that specializes in preserved and value-added products. 

“The young people here are doing every piece of this farming business puzzle. Not just in the field and in the kitchen,” said Heidi. “They’re doing profit analysis, marketing, assessing our strengths, finding where the gaps are, and asking bigger picture questions, like ‘what does food system equity look like in our region?’”

LEAF also partners with many local for-profit farms to give students a chance to experience different types and scales of production as well as to meet food system role models. To Heidi, these partnerships are the backbone of LEAF: “Our students are at a really pivotal point. They’re starting to make decisions about the direction their lives will take and asking ‘what do I want to do for a career’? So it’s wonderful for them to be meeting farmers and other food system leaders who are making a difference in their communities.”

The first rung in a ladder

Of the 25 students participating in LEAF this season, nine are enrolled in our Diversified Vegetable Pre-Apprenticeship. 

Heidi says, “We’re so excited to add the Pre-Apprenticeship program to the work we’re doing with LEAF. It’s great to be able to offer students the credential of Pre-Apprenticeship registered with the Department of Labor and Industry. It really compliments our goals of introducing youth to farming while also honoring their talents and accomplishments. We also offer our students pay raises when they reach certain levels of competency, and the structure of Pre-Apprenticeship really gives us a perfect framework for that.”

Our Pre-Apprenticeship is based on the core skills and qualifications for our intensive two-season vegetable farming apprenticeship to offer a built-in next step toward more extensive farmer training.

As a Pasa board member and farmer educator, Heidi was involved in the development for both programs. “For the full apprenticeship, we asked ourselves, what does it truly take to run a farm? And it was pretty humbling to recognize the breadth and depth of those job requirements. Ultimately we identified 15 key competency areas.” 

Then when it came to translate those learning objectives to an introductory program, Heidi said, “We asked ourselves what do you need to know to get the basics? Fewer competency areas? Or maybe just a smaller percentage of each topic, and that’s the way we decided to go. So the Pre-Apprentices are really getting a broad introduction to all these aspects of running a farm business.”

The breadth of the Diversified Vegetable Pre-Apprenticeship curriculum is clear when you talk with the pre-apprentice students at LEAF. Pre-Apprentice Emma den Hoed has been out in the field learning about pest management. She says, “I’m really looking forward to learning more about crop rotation as well as how to operate greenhouses.” Pre-Apprentice Jared McChesney has been learning a lot about the financial side of farming: “I was shocked about how much it takes to make a budget for even a small nonprofit farm like this.”

Heidi says, “I love that it’s like this ladder — Pre-Apprenticeship is the first rung. And then a two-season apprenticeship or one of our more specialized internships after that, and then hopefully one day managing a farm or starting a food-related business. My goal is to see how far we can get our youth up that ladder.”

Host pre-apprentices at your organization. Any organization that currently administers, or is planning to administer, vegetable farming training opportunities for either youth or adults can become a Diversified Vegetable Pre-Apprenticeship host site! If you’re interested, contact Dan Dalton at dan@pasafarming.org or 814.349.9856 x710 for more information.

The post Sprouting Pre-Apprenticeship at the LEAF Project appeared first on Pasa Sustainable Agriculture.

In December of 2020, Jessica White became the second certified Journey Dairy Grazier in the state of Pennsylvania by graduating from Pasa’s Dairy Grazing Apprenticeship program.

Over the course of her apprenticeship at host farm Camphill Village Kimberton Hills in Chester County, Jessica not only fulfilled the required 3,700 hours of on-the-job training and 300 hours of related technical instruction; she also realized long-term visions for both her professional life and personal life—launching a value-added cheese business in 2019, and marrying her farming partner in the same year. 

We recently caught up with Jessica and asked her to reflect a bit on her experience with the program and its role in her farming journey.

Tell us your “farming story.” 

I began farming in 2013, working in vegetable production systems. Almost right away, I found strength and peace in the work, as well as a developing commitment to farming in a way that feels like healing, rather than “stealing.” I have an inner motto of giving back to the Earth, and giving thanks to the animals, the land, and the weather, within the practice of agriculture. 

What inspired you to try dairy farming?

My inspiration to focus on dairy as a career mostly came from a natural calling to the work and lifestyle. Even though vegetable farming was what I found first, grass-based dairy farming ultimately felt to me like the “belt that holds up the big pants” within agriculture. This is particularly true in the Biodynamic methodology, where the cow is considered the heart of the farming system. She provides the compost that in turn helps grow the best forage. While farming vegetables was uplifting, rewarding, and fun, ultimately it didn’t provide me with what my soul desired, which was caring for another soul. Dairy farming gave me a sense of personal growth because it pushed my strengths and weaknesses as a human being. Working within dairy has made me feel pride for who I have become.  

Although I have been farming since the spring of 2013, it wasn’t until a few years ago that I found out my ancestors were also dairy farmers in Baltimore, Maryland. My grandfather was a first generation American whose parents immigrated from Poland after losing their farm in World War II. They didn’t have a lot of land in Baltimore, but they kept a garden, chickens, and ducks. When he was able to save enough money, my grandfather bought a cow and named her Bessie. He would walk her to her favorite clover patch to graze, and eventually built the house my mother grew up in beside this field. When I began dairy farming, I could sense a feeling of “getting back to my roots,” which has been an empowering feeling.

Why Dairy Grazing Apprenticeship? What positives came from the apprenticeship for you?

What inspired me to try Dairy Grazing Apprenticeship was the opportunity to tighten up my grazing and farming knowledge. I first learned about it at the Pasa conference, and it was great to hear about an educational opportunity focused on dairy grazing and that it had even been registered with the government as a skilled trade. Before my apprenticeship, I was going off of a few years of experience and struggling to listen to my gut instincts. Through the program, I was able to develop more confidence in my natural instincts, combined with the supplementary education that I was working through in online classes and in-person workshops.

Dairy Grazing Apprenticeship connected me with other dairy farmers, and a larger dairy network. It showed me other ways of approaching work, like making quality baleage and managing herd health. The program was also a great resource in discovering opportunities available for dairy farmers to grow their business. It was through the apprenticeship and Pasa that I heard about a value-added grant opportunity that has since helped my home farm develop a cheese house, purchase new equipment, and start a new business that we hope to launch this year.

What are some challenges along the way that you’ve had to overcome or accept within dairy farming and apprenticeship?

Some challenges along the way with apprenticeship, in particular, were finding time to add in my studies alongside the work-life as well as speaking up for my needs in finding balance between work, study, and my personal life. 

Probably the biggest challenge, however, has been learning the reality that within dairy farming every day can be extraordinarily different, depending on Mother Nature. Trying to work with the natural world in a symbiotic manner can be difficult when the weather is messing up your farming system, for instance. There needs to be flexibility in one’s mind and lifestyle. You need to be able to adapt quickly mentally and make a different decision than the one you’d initially planned in order to realize the best possible outcome. There also needs to be forgiveness and acceptance for others and ourselves—it’s not always going to be perfect, and sometimes you’re going to have to leave early or miss something. The weather and the animals do not wait for anyone. 

What’s your advice to others who might be thinking about entering into dairy farming?

The advice that I would give to others who would like to try dairy would be that it doesn’t hurt to try it, but if you do not have the patience or sincere passion for the animals or for the land then be honest with yourself and find a different career-path. Also, if you stick with it, problems will arise, and it is okay to make mistakes. The quicker you are in realizing this, the better teacher you will become not only for others, but also for yourself. 

Get involved with Dairy Grazing Apprenticeship

Founded by dairy farmers in Wisconsin in 2010, Dairy Grazing Apprenticeship was the first nationally registered farming apprenticeship in the country and is now operating in several states. Pasa administers the program in Pennsylvania and surrounding areas.

Applications for both apprentices and host farms are reviewed on a rolling basis. Learn more & apply >>

The post A Dairy Grazier’s Journey appeared first on Pasa Sustainable Agriculture.

We’re proud to announce the first three graduates of our Diversified Vegetable Apprenticeship program! This formal, paid apprenticeship program, registered with the Pennsylvania Department of Labor and Industry, pairs beginning farmers with established farmers to provide a guided pathway toward managing or starting a vegetable farm.

Graduating apprentices have completed at least 2,700 hours of on-the-job training as well as 200 hours of related technical instruction, including trainings, workshops, and other educational events.

The graduating apprentices are Ashley Beeson at Two Gander Farm with host farmers Trey and Deirdre Flemming; Logan McCabe at Fullers Overlook Farm with host farmers Liz and Mike Krug; and Megan Moore at Nook & Cranny Farm with host farmer Bob Tuori.

Graduates were recognized in a virtual ceremony at Pasa’s Annual Meeting at the end of January. In a video for the ceremony, we asked the graduating apprentices and their host farms to share a little about their experience with the program and with each other.

“Seeing the growth of a new farmer”

Host farmer Bob Touri remarked that his apprentice, Megan, “did a fantastic job… She definitely has a future of running a good business ahead of her!” He also commented that her attention to detail and efficiency pushed him to pay more attention to those things.

Host farmer Liz Krug said, ”We can’t speak highly enough about the program and [our apprentice] Logan…It’s been wonderful seeing the growth of a new farmer over two seasons. And from an employer standpoint, it’s been wonderful having that steady employee here.”

Host farmer Trey Flemming also sang the praises of his apprentice: “Ashley brought a wealth of knowledge into the program. Her dedication and commitment to learning was fantastic. I couldn’t have asked for a better person to work with as I was going through hosting an apprentice for the first time.” Trey went on to say that it was a “profound experience…to be able bring the next generation into diversified vegetable farming.”

“The farming community is a pretty great one to be a part of.”

When asked about what she found to be most valuable about the program, Ashley Beeson responded, “Having a close relationship with a host farmer was the most valuable part of the apprenticeship. My mentor was just as passionate about my personal growth as I was passionate about the success of his farming operation.”

For Megan Moore it was the education and structure that Diversified Vegetable Apprenticeship provided. “The program helped me to focus on areas where my education was lacking and improve in those areas. The educational resources available to us are vast—there were so many people around who were happy to answer any questions I had. The farming community is a pretty great one to be a part of.”

“The more you learn, the less you know…”

Apprentice Logan McCabes’s big takeaway? “The more you learn, the less you know.”

“Before getting into the program I had a very limited understanding of what goes into running a successful farming operation. I think we all get into farming because we like to grow things. That experience of seeing something you put in the ground and tended to all season…getting to enjoy the fruits of that labor is just extremely rewarding—I already knew I liked that, and I wanted to do that. But I didn’t know anything about the financials, or marketing, working with customers, running farmers markets, infrastructure needs, irrigation, fertigation…all of the things that go into running a farm. The Diversified Vegetable Apprenticeship program was really able to provide that holistic understanding.”

What’s next for the next generation?

Each of our Diversified Vegetable Apprenticeship graduates is pursuing a different path toward their respective futures in farming. Logan McCabe is currently seeking continued employment in farm management; Ashley Beeson is in the process of opening her own diversified vegetable farming operation, and even had help from her former host farmers in planning her new greenhouse; and Megan Moore is partnering with two other women to start a small CSA and farm stand at a brewery.

Get involved with Diversified Vegetable Apprenticeship

Applications for both apprentices and host farms are accepted on a rolling basis.

Learn more & apply or call 814.349.9856.

The post Joining the Next Generation of Famers appeared first on Pasa Sustainable Agriculture.

Dairy herd at Hameau Farm, a Dairy Grazing Apprenticeship host farm. Credit: Emily Decker

On June 11, the Pennsylvania Department of Labor and Industry approved Dairy Grazing Apprenticeship to become a formal apprenticeship program for aspiring pastured dairy farmers in the state.

Founded by dairy farmers in Wisconsin, Dairy Grazing Apprenticeship was the first nationally registered farming apprenticeship in the country and is now operating in several states. Pasa administers the program in Pennsylvania and surrounding areas.

The two-year program pairs beginning farmers with established farmers, who serve as both employer and mentor, to provide a guided pathway toward managing or starting a dairy grazing farm. Using a model of education that has prepared skilled workers in the trades for generations, the apprenticeship combines paid, on-the-job training with related technical coursework in business management, herd health, dairy nutrition, soil, and more.

Dairy is the largest agricultural industry in Pennsylvania, and grass-based dairy products are in-demand—Dairy Grazing Apprenticeship is training the next generation of dairy farmers, from pasture to cheese cave, how to compete in an often challenging market.

“Dairy is the largest agricultural industry in Pennsylvania, and grass-based dairy products are in-demand—Dairy Grazing Apprenticeship is training the next generation of dairy farmers, from pasture to cheese cave, how to compete in an often challenging market.”

In March of 2019, the Pennsylvania Department of Labor and Industry also approved Diversified Vegetable Apprenticeship, a program for vegetable farmers developed by Pasa in collaboration with 19 farms in the state. It was the first state-registered apprenticeship for diversified vegetable farmers in the nation. Dairy Grazing Apprenticeship and Diversified Vegetable Apprenticeship are currently the only state-registered apprenticeships specifically catered to farmers in the Commonwealth.

Unlike many informal apprenticeships, which often charge tuition or do not compensate apprentices for their work, state- or federally registered programs require host farms to pay apprentices an hourly wage. Some farms offer additional in-kind compensation, such as housing or other professional development opportunities, or schedule wage increases as apprentices develop their skills.

By ensuring apprentices are compensated for their labor, registered apprenticeships acknowledge the value of an apprentice’s contributions to a farm business and make farming training more widely accessible. They also serve to support the labor needs of established businesses.

“By ensuring apprentices are compensated for their labor, registered apprenticeships acknowledge the value of an apprentice’s contributions to a farm business. It also ensures that farming training is more widely accessible accessible. They also serve to support the labor needs of established businesses.”

During a time when 75 percent of beginning and aspiring farmers under the age of 40 in the U.S. did not grow up on a farm, farmer training programs are becoming increasingly vital. Without the traditional transfer of knowledge between parents and children, aspiring farmers need hands-on opportunities to learn the intricacies of stewarding land, tending crops and running a financially viable business. And as more farmers approach retirement—the average age of a farmer in Pennsylvania is nearly 57—the country faces a critical labor shortage, threatening the stability of the food supply.

Farming is highly skilled work, requiring knowledge of everything from botany and ecology to marketing and business. Registered apprenticeships provide the rigorous training beginning farmers need to succeed. Plus, they have the potential to achieve a level of scale few other training programs can match.

Interested in becoming an apprentice or hosting one? Learn more.

The post Pennsylvania registers Dairy Grazing Apprenticeship appeared first on Pasa Sustainable Agriculture.

Second-year apprentice Jessica Matthews shares her journey into dairy grazing.

Jessica is participating in Dairy Grazing Apprenticeship, a federally registered apprenticeship that PASA administers in Pennsylvania and nearby areas. 

I had four day-old chicks nestled under a warm lamp in the spare room. This was my first small foray into animal husbandry, and I hadn’t realized before I brought them home that I’d need straw for bedding…oops.

As I took to searching through classified ads on PASA’s website for straw, I stumbled upon Dairy Grazing Apprenticeship. I thought, This could be the opportunity of a lifetime! I’m an animal lover above all else, and the thought of working with cows for a living under the patient guidance of an experienced farmer seemed—despite having less than 24 hours of animal husbandry experience—perfect.

I was seeking a career change, and the idea of farming had gotten into my head. I just couldn’t shake it. I had been dabbling in the idea by growing vegetables for several years, and now by introducing some backyard chickens into the mix. But there was no way to dabble in dairy farming—especially just outside of Philadelphia where I grew up.

“I thought, This could be the opportunity of a lifetime!”

Exploring the Dairy Grazing Apprenticeship website some more, I discovered Hameau Farm, which is owned and operated by Master Grazier Gay Rodgers. Hameau’s website featured a grain silo painted by generations of campers who had spent their summers on the farm, red and white cows (which I had never seen before!), and lush green pastures. I was in love. I created an apprentice profile and sent a gushy email to the owner Gay Rodgers (subject line: “Oh my god, you’re PERFECT!!!”). Gay invited me to her farm for an interview.

Hameua Farm (Credit: Shay Frey)

This may sound like an exaggeration, but I swear it’s true—the first time I drove down the lane to Hameau, I burst into tears. Even if I failed the interview and freaked Gay out because I was all heart and no knowledge and never got to come back here again, I was able to visit this beautiful place that day. (Two years later, when the sun hits the mountains just so, and the cows are munching happily in the pasture, I still well up with that gratitude.)

During my interview with Gay, I knew I wanted to work with her. She was smart, quick, funny, gentle, and she obviously loved her cows. I was honest about my complete lack of experience working with livestock (I’ll have to ask Gay what she was thinking when I expressed this to her, but at the time she didn’t flinch). Gay encouraged me to stay on the farm for afternoon chores. It was the first time I had ever been so close to a cow—they were a lot bigger than I thought!—and the Birkenstock sandals I was wearing were not exactly farm-friendly footwear.

“At times it felt like the only thing I was proficient at was filling water troughs—and even then I didn’t always do that right.”

Still, I worked alongside Gay through the afternoon and, in addition to meeting the herd, I met Hameau’s flock of sheep, hens, and calves. I discovered several bags of fluff in one of the calf hutches. “Is this wool?!” I excitedly asked. It was indeed—Gay had been looking for someone to put it to good use for some time. I had taken a spinning wheel class the weekend before, so took this to be a good sign.

I committed to apprenticing at Hameau and spent the next few weeks overwhelmed and easily flustered. At times it felt like the only thing I was proficient at was filling water troughs—and even then I didn’t always do that right. When I learned to milk, it was hard to keep track of getting all the cows cleaned, prepped, milked, then post-dipped…and finishing up at any kind of decent hour. It felt like nothing was ever going to click.

Curtzee the cow (Credit: Shay Frey)

Then, it seemed to happen all of the sudden. I got it. The rhythms and routines of a dairy farm gave me time to practice things until I got them right. I remembered to bring hose clamps and buckets and my water bottle with me when I had to walk way, way out into the fields (it took many thirsty trips until I got that right!). And I milked! I milked well! I learned to take my cues from the cows. If I stayed calm, they stayed calm. If I got stressed out, they got stressed out and kicked me. If I chased them instead of walked confidently beside them, they ran. In the wrong direction. I was learning to communicate with them while I demonstrated to them I was worthy of their trust.

“I learned to take my cues from the cows. If I stayed calm, they stayed calm. If I got stressed out, they got stressed out and kicked me.”

I took my cues from Gay, too. She was able to stay cool even in situations that were extremely flustering. One afternoon after helping her corner a runaway heifer in heat, I watched her calmly slip a harness on her. As she walked the heifer inside I asked her how she managed to stay so calm and patient. Gay told me, “It was something I worked really hard at.” I was glad to hear that. It meant it was something that I could work really hard at too.

By the way, my chicks (chickens) now live at Hameau, where we have plenty of straw.

• Check out Jessica’s next post where she’ll share her experience learning about—and responding to—the state of the dairy industry in Pennsylvania.
• Learn more about Dairy Grazing Apprenticeship.

The post From Backyard Chickens to Grazing Cattle appeared first on Pasa Sustainable Agriculture.

Diversified Vegetable Apprenticeship Manager Dan Dalton meets with Apprentice Jess Hermanofski at host farm Plowshare Produce, an organic CSA farm in Huntingdon County, PA

The Pennsylvania Department of Labor and Industry approved our Diversified Vegetable Apprenticeship on March 14th, making it the first formal apprenticeship program for farmers in the state.

We developed Diversified Vegetable Apprenticeship to provide a guided pathway for training aspiring vegetable farmers to manage or start a farm while also meeting the employment needs of established farms.

During a time when 75 percent of beginning and aspiring farmers under the age of 40 in the U.S. did not grow up on a farm, farmer training programs are more important than ever. Without the traditional transfer of knowledge between parents and children, aspiring farmers need hands-on opportunities to learn the intricacies of stewarding land, tending crops and running a financially viable business.

Apprenticeship is a tried-and-true model of learning that has trained workers for careers in skilled trades for centuries. Today, a diverse array of state- and federally-registered apprenticeships are available for more than 1,000 occupations—from carpentry and plumbing, to dentistry and computer programming.

Yet, none existed for farmers until 2011 when a group of dairy farmers in Wisconsin founded Dairy Grazing Apprenticeship to help stem the tide of farmland loss and introduce a new generation to dairy grazing. PASA partnered with Dairy Grazing Apprenticeship in 2016 to administer the national program in Pennsylvania and nearby states and soon thereafter began developing a companion apprenticeship for vegetable farmers.

“We worked with an instructional design expert, the Pennsylvania Department of Labor and Industry, and beginning and seasoned farmers from 19 of our member farms to build the curriculum from the ground up,” said Dan Dalton, Diversified Vegetable Apprenticeship manager.

The curriculum trains apprentices in core competencies from soil fertility and irrigation, to marketing and business administration. Apprentices receive more than 2,700 hours of on-the-job training at an established farm and complete more than 200 hours of related technical instruction over the course of two seasons. Plus, apprentices are paid an hourly wage that increases as they advance their skills.

And while the program is designed to cultivate new farmers, it’s also designed to benefit farm owners and operators who often find it challenging to find skilled and reliable workers. Approved host farms can access a pool of pre-qualified apprentice candidates who are invested in farming as a career.

“We want to make sure that the program meets both the training needs of the apprentices as well as the labor needs of the farmers who host them,” said Dalton. “We provide ongoing support by monitoring the progress apprentices and host farmers make as they work through the 18-month curriculum and provide additional resources as needed.”

“This is a major milestone in ushering in the next generation of Pennsylvania’s farmers,” said PASA Executive Director Hannah Smith-Brubaker, who also co-owns and operates an organic vegetable farm with her family in Mifflintown. “After completing a state-registered apprenticeship, graduates will be able to clearly demonstrate their competencies, better positioning them for work in the field and accessing capital and land opportunities.”

Interested in becoming an apprentice or hosting one? Find out more here.

Diversified Vegetable Apprenticeship is funded by the Hillman Foundation and more than 100 business and individual donors who invested in the program’s curriculum development process as part of a fundraising campaign.

The post Pa. Registers Its First Formal Apprenticeship for Farmers appeared first on Pasa Sustainable Agriculture.

Plowshare Produce apprentice Jess Hermanofski

We here at PASA are developing the first formal apprenticeship in our region for vegetable farmers: Diversified Vegetable Apprenticeship. The program launches this fall, when we’ll begin accepting applications for the 2019 season.

Formal apprenticeships are training programs for an occupation that are registered with either the state or federal government. Through on-the-job training and related coursework, formal apprenticeships have successfully prepared skilled workers—such as carpenters and electricians—in the trades for more than a century. Yet, surprisingly, none were available to farmers.

This changed in 2010 when a group of dairy graziers in Wisconsin banded together to address the aging population of U.S. farmers and the rapid decline of dairy farms across the country. These graziers founded Dairy Grazing Apprenticeship—the first federally recognized apprenticeship for farmers—to help stem the tide of farmland loss and introduce a new generation to dairy grazing.

Responding to the proven results of this learning model, as well as feedback from our members, we developed Diversified Vegetable Apprenticeship to meet the needs of aspiring and experienced vegetable growers. We began piloting the program earlier this 2018 season at Plowshare Produce, a three-acre, certified-organic CSA farm in Huntingdon County, PA. Owners Bethany and Micah Spicher-Schonberg agreed to pilot the program because they knew “an aspiring vegetable grower would engage in the daily work here on a deeper level than someone with just a passing interest.”

Also, while they’ve been fortunate to find good help in the past, they thought that participating in the program would be a reliable way to connect them with a dependable, motivated employee. We matched Bethany and Micah with aspiring farmer Jess Hermanofski, who they enjoy having working with them because she “really wants to understand why we do things the way we do,” and is constantly surprising them as they discover her competencies.

“I really enjoy that every day is different, and that I’m learning something new every day. I enjoy seeing everything come together for the beautiful CSA shares, and the members’ reactions when they see their shares. I also love seeing the farm transition from empty beds, to small transplants, to larger plants, and then getting to harvest the beautiful crops, and knowing I helped make that happen!”
—Jess Hermanofski, Apprentice

Plus, Bethany and Micah said they “benefited tremendously” from their own experiences as apprentices on other farms, so they wanted to share that experience with others. While in their role as master growers, they’ve found it challenging to “distill this kind of work into a tidy list of skills,” they nonetheless have been pleased with their experience so far. “We highly recommend the Diversified Vegetable Apprenticeship program!” said Micah. “PASA not only helped us locate an employee; they’ve been gently guiding us through the season, ensuring that our apprentice receives a well-rounded education.”

Interested in becoming an apprentice or master grower? Learn more here. 

The post A Formal Apprenticeship for Vegetable Farmers… at Last! appeared first on Pasa Sustainable Agriculture.

Master grazier Gay Rodgers (left) and apprentice Jess Matthews (right) at Hameau Farm.

We asked Master Grazier Gay Rodgers and Apprentice Jess Matthews from Hameau Farm in Belleville, PA about their experience participating in Dairy Grazing Apprenticeship. Learn more about this farmer training program and how you can get involved here. 

Master grazier: Gay Rodgers, Hameau Farm

Why did you choose to become a master grazier?

I like sharing what I do, and if there are young people interested in this work, I want to share it with them. At first, I wasn’t sure I was a “master,” but once I realized that this was going to be a learning situation for everyone involved, I relaxed with it. I feel like we graziers need to talk about what we do. It’s almost like our way of dairy farming has been a secret for some time, but it’s important to share it, especially now.

How has the program supported your personal goals and/or your farm?

My philosophy has always been to share your passion and what you do so that others can catch that spirit and learn from it. From the summer camp we’ve run on this farm for many years, now to Dairy Grazing Apprenticeship, Hameau has always been a place where mentorship is an important practice.

What have you found challenging?

The biggest challenge has probably been finding the time to teach and explain as much as I would like. The learning curve for a beginner is long. That isn’t necessarily a negative—it’s to be expected, and working with beginners also comes with some positives—but finding adequate time is always a challenge.

What have you especially enjoyed?

I’ve enjoyed the interactions with Jess, especially when she gets an idea and runs with it. She has a beginner’s mind, and often sees possibilities in things I’ve overlooked. For instance, I’ve had bags of wool from our sheep sitting around for ages. Jess asked if she could play with some of them, and wound up making all sorts of crafts, from felted animals to dryer balls, that she’s actually been able to sell. There’s a creativity there that has been a lot of fun to learn from and interact with.

What has surprised you about the experience?

That there are young people out there that are interested in learning this way of farming, and farming, generally. It’s easy to get bogged down and depressed, thinking that no one wants to continue to do this, but there are people out there who are interested. The way they want to farm, though, might look different than the last generation. I think a lot of the next generation is especially interested in farming closer to nature, with cows out on grass.

What advice would you give to someone considering becoming a master grazier?

Just do it, but be prepared to learn something yourself. The education here isn’t a one way street, and it’s important to have an open mind.

Apprentice: Jess Matthews, Hameau Farm

Why did you choose to become an apprentice?

I have always been interested in farming and food sovereignty, and came across this opportunity on the PASA website. I love animals and working outside, so this seemed like it would be something I would really love. Gay was fantastic in letting me have an opportunity to try this out.

How is the program supporting your personal goals?

I get to do what I absolutely love, and the program gives me a much needed structure, pay, and timeline.

What have you found challenging?

I knew there would be physical challenges; I didn’t realize there would be emotional ones. I absolutely love these cows and the other animals on the farm. When they are sick or hurt, I am sad and scared for them. I know so much about them—it’s hard to detach emotionally.

What have you especially enjoyed?

I don’t know that I can narrow it down. Getting to know the cows; [getting to know] Gay; seeing the campers learn and grow; working with wool and milk to make cheese and butter; watching the seasons change; the amazing scenery; that one peaceful moment once all the cows are in the barn and we’re about to start milking; watching calves grow; assisting with births; collecting eggs; petting calves; even scraping the barn. The whole experience is just so satisfying.

What has surprised you about the experience?

I am stronger than I thought I was! I will struggle with something (be it hiking up a huge hill, hauling heavy buckets of water, chasing small heifers that got out), and day by day I will get better at it! I am surprised by just how much I love the cows, sheep, and chickens. My friends who luckily love me dearly now have to hear stories about Hava, Hope, barn kittens, and bottle feeding calves. They know the cows names too and ask how they’re doing.

How do you plan to utilize your experience after you complete the program?

I’m just not sure yet. I am a homesteader at heart and like the idea of having animals on a homestead, but I don’t know. I love Hameau Farm and Gay and the cows. I don’t see myself anywhere else.

What advice would you give to someone considering becoming an apprentice?

Try it! It has been a fulfilling experience for me in every way. Buy good footwear. Wear layers.

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If you’re interested in joining the Dairy Grazing Apprenticeship program by applying to become either a master grazier or apprentice, you can learn more here.

Note: We first shared this Q&A in the summer 2018 edition of PCO’s quarterly newsletter Organic Matters.

The post Dairy Grazing Apprenticeship: Q&A with Gay Rodgers & Jess Matthews appeared first on Pasa Sustainable Agriculture.