Ohio Grape-Wine Electronic Newsletter

Editor: David Scurlock, Viticulture Outreach Specialist Department of Horticulture and Crop Science Ohio Agricultural Research and Development Center 1680 Madison Avenue Wooster, OH 44691-4096

www.oardc.ohioHU -state.edu/grapeweb/

31 May 2016 (13) Content: ______Disease Section Organic Viticulture Resources Vector Transmitting Red Blotch Grape Section OARDC Vineyard Update Dodged another Bullet Ag fertilizer training Ozonated Water replacing chemicals The Ohio Sustainable Farm Tour Yamaha UAV Vineyard Sprayer Always Follow Label Recommendations Itasca-Minnesota 1285 Insect Section Beneficials and Microwave Technology Brief Cicadas….They are Here! Invasive Pest Found in Wine Shipment Enology Oxygen Management SW Ohio Winery Captures Best of Show Directors Choice Wine Awards Synthetic Wine Weather La Nina is Coming Items of Interest

Know Your Grape & Wine Experts ______

Source: Michael White’s Iowa Newsletter WWW Organic Viticulture Resources 1. Ohio State University has a 46 page organic grape spray guide here: http://www.oardc.ohio-state.edu/fruitpathology/organic/PDF/OSU-Organic-Grape-Diseases.pdf 2. Washington State University Organic Viticulture Resources: http://wine.wsu.edu/research-extension/grape-growing/organic/ 3. ATTRA has an excellent organic grape production guide here, $3.95 digital, $6.95 print copy:, 44 pp.: https://attra.ncat.org/attra-pub/summaries/summary.php?pub=5 4. Organic Risk Mgt. Crops Manual, Univ. of MN: http://www.organicriskmanagement.umn.edu/ 5. Sources of Organic Fertilizers & Amendments, ATTRA: 4 https://attra.ncat.org/attra- pub/org_fert/ 6. Whole-farm Impact of Converting Conventionally Managed Eastern Vineyards to Organic Management Practices, 1990 to 1994 SARE.org research report: http://mysare.sare.org/sare_project/LNE90-020/?page=final 7. National Organic Materials Review Institute: http://www.omri.org/ 8. National Organic Program USDA homepage: http://www.ams.usda.gov/nop/ 9. Iowa Department of Ag Organic Certification Program: http://www.iowaagriculture.gov/AgDiversification/organicCertification.asp 10. ISU Organic Agriculture Extension Program: http://extension.agron.iastate.edu/organicag/ 11. Commercial Book: The Grape Grower – A Guide to Organic Viticulture by Lon Rombough”, 290 pp.$41 plus shipping: http://www.bunchgrapes.com 12. Learning Material on Organic Farming in Europe (put “Viticulture” in search box): http://www.organic-edunet.eu/ 13. Organic ePrints – International Organic Farming Search Portal. (put “Viticulture” in search box) : http://orgprints.org/ 14. Organic Winegrowing Manual, 2011 McGourty, Ohmart & Chaney – UC Davis, $35, 192 pp.: http://anrcatalog.ucanr.edu/Items.aspx?search=organic%20grape 15. Northeast Organic Network Cornell Univ.: http://www.neon.cornell.edu/training/resources.html 16. Midwest Organic & Sustainable Education Service (MOSES): http://mosesorganic.org/ 17. Organic Fruit Growers Association: http://organicfruitgrowers.org/ 18. USDA NRCS organic resources (Includes info on EQUIP Organic cost share program): http://www.nrcs.usda.gov/wps/portal/nrcs/main/national/landuse/crops/organic/ 19. Rodale Institute: http://rodaleinstitute.org/ 20. Demeter Biodynamic Certification: http://www.demeter-usa.org/ 21. Weed Control in Organic Grape Production, 33 ppt slides, North Carolina State Univ.: http://www.smallfruits.org/CoAgentTraining/2005Presentations/Grapes/OrganicweedsGrape.pdf 22. Organic Grape Disease Schedule for Nova Scotia 2009/2010, 11 ppt slides, http://perennia.ca/Pest%20Management%20Guides/Fruits/Organic_Grape_Guide_2009.pdf 23: 2013 Production Guide for Organic Grapes, Double A Vineyards: https://doubleavineyards.com/kb/articles/2013-production-guide-for-organic-grapes/ 24. Cornell Univ. Organic Grape & IPM Production Guide, 44 pp.: https://ecommons.cornell.edu/handle/1813/42888

Source: American Fruit Grower April 27, 2016 Vector Transmitting Red

Blotch Virus Found

http://www.growingproduce.com/crop-protection/vector-transmitting-red-blotch-virus- found/?utm_source=knowledgemarketing&utm_medium=newsletter&utm_campaign=grapes+0509 2016&omhide=true&eid=225307565&bid=1398118

By: Brian Wallheimer |

A vine shows signs of red blotch along a leaf. (Photo credit: Frank Zalom) Researchers at the University of California, Davis (UC-Davis) have found the vector that seems to be spreading grapevine red blotch, a major step toward controlling the disease. A virus known as grapevine red blotch-associated virus (GRBaV) was discovered in vineyards planted with red wine grape cultivars in Napa County in 2008. It creates a disease on vines that presents as red blotches that start on leaf margins or blades and continue onto primary and secondary veins. In white grape cultivars, the blotches appear white or pale yellow. The effects vary based on cultivars, but vines infected by red blotch have reduced total soluble solids in juice. Titratable acidity and pH can also be affected. But a team of scientists has discovered that the three-cornered alfalfa treehopper (Spissistilus festinus) carries and is able to transmit the virus that causes red blotch. “We still have to confirm transmission in the field, but we have some indications now that we have the vector,” said Frank Zalom, Distinguished Professor of Entomology at UC-Davis, who made the discovery with post-doctoral researcher Brian Bahder and USDA virologist Mysore “Sudhi” Sudarshana. Zalom said there are several other insects that carry the grapevine red blotch-associated virus, but it hadn’t been clear whether one of those insects, a nematode or some other method of transmission, delivered it to grapevines. The team was able to show the three-cornered alfalfa treehopper could transmit the virus in a lab setting. Now the team members will set out to show the same result in a field trial. “There is a good indication that we’ll be able to repeat that in the field,” Zalom said. Knowing how the virus is transmitted is key to stopping red blotch’s spread. Zalom said another research path will focus on how to manage three-cornered alfalfa treehoppers. A grower with a vineyard that has signs of red blotch should flag vines and have them tested by a commercial laboratory. If present, growers will need to decide whether to remove those vines and plant new vines. There is no current method for curing vines infected with red blotch.

OARDC May 2016 Vineyard Update by David Scurlock, Viticulture Outreach Specialist OSU/OARDC

Grape Phenology: All grapes are anywhere from 4 to 9 inches in length and showing clusters.

Cab franc stage1 April 29 2015

Cab franc stage1-3 April 25 2016

Cab franc May 25 2016

Chardonnay Stage 1-2 April 29 2015

Chardonnay Stage 4 April 25 2016

Chardonnay May 25 2016

Riesling Stage 1-2 April 29 2015

Riesling Stage 4 April 29 2015

Riesling May 25 2016

Chambourcin stage 1-3, April 29 2015 bud swell

Chambourcin stage 2-3, April 25 2016 bud swell

Chambourcin May 25 2016

Apples in loose open cluster stage April 29 2015

Apples in Bloom stage April 25 2016

Apples May 25 2016

Sweet Cherries at 80% full bloom, April 29 2015

Sweet Cherries at full bloom, April 25 2016

Sweet Cherries May 25 2016

Hop development April 29 2015

Hop development April 25 2016

Hop development May 25 2016

Weather Conditions: Weather comparisons of May 2016 vs 11 year average Weather for May 2016. As you can see from Table 1, we are down in every category when comparing May 2016 with the 11 year average. This is reflected in lower precipitation, average max temperatures, average minimum temperatures and GDD.

Table 1 May 11 YEAR AVERAGE VS. *2016 May DATA Year Precip. Ave. Ave. GDD Cumulative In. Max Min GDD Temp Temp *2016 2.5 69.5 47.7 271 2015 4.3 76.1 52.0 435 2014 2.7 72.4 49.9 364 2013 2.0 74.0 50.1 405 2012 2.2 78.1 52.3 475 2011 7.3 71.6 52.5 370 2010 4.2 76.6 52.1 405 2009 3.2 72.1 47.9 323 2008 2.7 67.5 45.0 197 2007 2.7 76.6 48.7 397 2006 5.8 70.4 46.9 261 2005 2.3 68.6 43.1 214 11 year 3.6 72.8 49.1 349.6 May aver. 2005-2015 April 30 2.7 59.4 35.0 91 91 2016 April May 30 2.5 69.5 47.7 271 362 2016 April -May *2016 Data is inclusive up to May 30.

Pest & Disease Situation The vineyards look clean and there are no noticeable disease or pests at this time.

Cultural Practices: The hills have been removed and replanting was finished before the Memorial Day weekend. A third cover spray was applied to the vineyard. The third cover spray included Mancozeb, Stylet oil, Pristine and Danitol. The newly planted vines were herbicide sprayed with Snapshot and the older treated with Chateau.

Grower Observations: There was some frost damage to vines primarily south of Wooster in Central to Southeast and Southwest Ohio that occurred over May 15 and 16. Cicadas have been seen in SE Ohio. *Cicada article in this issue for spray recommendations. Frost damage on Vidal from May 16 in Athens Photo by Neal Dix Dodged Another Bullet? By Dave Scurlock, OSU/OARDC Viticulture Outreach Specialist

Winter has finally unclenched its fists, Jack Frost is DEAD and the growing season can finally begin. It was a mild winter with moderate snowfall so we did not anticipate or physically see any cold winter damage when we dissected grape buds prior to pruning. There is always the perennial threat of Spring Frost looming large every year, at least until we get past the third week of May. I did hear of freeze injury in South East Ohio, to a Concord planting in mid-April, where the shoots were out several inches. The vines rebounded, producing secondary and sometimes tertiary shoots to be injured by the mid-May frost event. The current guesstimate is that this year’s harvest will be half or less than last year’s harvest in this vineyard.

I did some cold calling, around the state to get an idea of any damage caused by the May 14 and 15 frost events. To generalize and oversimplify the frost events, there was frost damage to new and old vineyards south of Wooster. I spoke to growers from central to southeast Ohio in Fredericktown, Crooksville, Athens and Gallipolis who experienced damage. One newly planted vineyard had shoots that were completely killed. In southwest Ohio frost damage existed, but was more limited to suckers coming from the base of vines and little damage higher up in the canopy. Northeast Ohio, escaped any damage due to the development of vines was 10 to 14 days behind Wooster and can be as much as 3 to 4 weeks behind in development compared to southeast and southwest Ohio. Northwest Ohio is similar in growth development as Wooster and they did not experience any frost damage on May 14 and 15.

Frost damage to Chardonnay leaves and shoot tips, but not flower clusters in Shade, Ohio Photo courtesy of Neal Dix, Shade Winery

Frost damage in Wooster on leaves and shoots to an ornamental Buckeye tree. The flowers were just a couple of days before bloom and actually did bloom. I was amazed, thinking that flowers would have been more sensitive to frost than either shoots or leaves. Photo by Dave Scurlock

The crop on everything from grapes, apples, peaches, pears and cherries looks great this year! Now we just have to battle disease, weeds and insects?

For answers to all your questions please see the Grape and Wine Expert contact information at the bottom of every newsletter. Ag fertilizer training videos offered online http://cfaes.osu.edu/news/articles/agricultural-fertilizer-training-videos-offered- online?utm_content=articles&utm_campaign=NLCampaign&utm_source=Newsletter&utm_term=newsletteredition

&utm_medium=email

FACT was developed by CFAES researchers and educators and is offered in partnership with the Ohio Department of Agriculture. The training provides research-based tactics to keep nutrients in the field and available to crops while increasing stewardship of nearby and downstream water resources. Photo: Thinkstock.

COLUMBUS, Ohio – With more that 11,850 Ohio farmers who’ve gone through training on best management practices to apply fertilizer for optimum crop yield, reduce the risk of nutrient runoff and improve water quality throughout the state, researchers with the College of Food, Agricultural, and Environmental Sciences at The Ohio State University have now posted videos of that training online for the public and farmers to view.

Known as Fertilizer Applicator Certification Training (FACT), the in-person program allows farmers and commercial fertilizer applicators to meet the educational requirements of Ohio’s new agricultural fertilization law, said Harold Watters, an Ohio State University Extension field specialist for agronomic systems. OSU Extension is the outreach arm of the college.

Passed in 2014, the legislation requires individuals who apply fertilizer on more than 50 acres to become certified by Sept. 30, 2017.

Videos of the training are now offered online to serve as a refresher of sorts for those who have already gone through the training, and as an information piece for the public to understand what training opportunities the college offers farmers, Watters said.

“We’ve had some requests from farmers and non-farmers on what the training entails and what information is being offered,” he said. “Posting these videos of key portions of the FACT training allows us to share the information with the public.

“Those who have seen the videos – farmers, non-farmers and other educators – have generated positive reviews of the program.”

The videos are all five to 15 minutes in length and offer information on soil fertility related to plant production and water quality impacts, Watters said. The videos, which can be found at agcrops.osu.edu/video/fact-videos, are on the following topics:

• Introduction: Fertilizer Applicator Certification Laws — SB150 and SB1.

• Calculate 12 and 24-hour Precipitation Forecasts.

• Water Quality and Agriculture.

• Agriculture and Types of Water Quality Impairments.

• Why the Focus on Agriculture?

• Edge of Field Studies.

• Soil Sampling.

• Soil Sampling and the Lab. • Tri-State Fertilizer Recommendations and Phosphorous Management.

• Training Exercise 1: Reading a Soil Test Result for Phosphorous.

• Training Exercise 2: Making a Fertilizer Recommendation.

• Water Quality and the Fate of Nitrogen.

• Determining the Nitrogen Rate and Timing for Ohio.

• Tools for Predicting Crop Nitrogen Need.

Watters said the videos are just for viewing – in order to obtain the training necessary to gain the Ohio Fertilizer Applicator Certification, farmers need to attend the FACT training program in person and complete the necessary Ohio Department of Agriculture forms.

“Each three-hour training session focuses on teaching farmers and commercial applicators the methods and management techniques needed to achieve the appropriate rate, timing, placement and source for fertilizer applications,” he said.

Information on who needs certifications and where the trainings are being held can be found on the Ohio Nutrient Education website, Watters said. He said more training videos will be offered on the site in coming weeks.

WRITER(S): Tracy Turner 614-688-1067 [email protected]

SOURCE(S): Harold Watters 937-599-4227 [email protected]

OGEN Editor Note: In the interest of our growers in Ohio I have been searching out articles on ozone generating sprayers as a regular feature to better inform our growers who have expressed a desire to be chemical free and sustainable.

Source: Midwest Wine Press http://midwestwinepress.com/2014/02/20/ozone-grapes-vineyards-pests/ Ozonated Water Replacing Chemicals In More Vineyards February 20, 2014 by Danny Wood

Ernie Wilmink, owner of AgriOzein, the Nebraska based company that designs and builds ozonators, has come a long way since Midwest Wine Press last spoke with him during early 2013. There’s now growing evidence that the Dutchman’s ozonated water spray for controlling vineyard pests – without the use of chemicals – is having an impact on the wine industry in the United States and overseas.

See related story: Ozonated Water: Vineyard Pest Control Without Chemicals

In the past year, regulatory issues regarding ozone in the U.S. have cleared. In Europe, after Wilmink’s tour of France and Germany, viticulture institutions and winemakers are supporting the technology. New test results from the Midwest and overseas further demonstrate that ozonated water can manage insects and fungus, although research is ongoing, as detailed later in this article.

Ernie Wilmink with his latest ozonator: the Ozero

In the U.S., some viticulture academics are unwilling to accept the technology – or even test it. This reluctance persists even as recent research indicates that fungicides can make it into finished wine or negatively affect fermentation. Based on a recent increase in orders for ozone units, there is a growing interest in Wilmink’s ozonated water spray among winemakers in the U.S. and overseas. Wilmink reports that 30 AgriOzein ozogation units have been sold in the past year, including four in Europe. Like many successful revolutions, changing attitudes about the efficacy of ozone in the vineyards is coming from the grassroots.

Wilmink says the regulatory issues that plagued him are over and the U.S. Environmental Protection Agency (EPA) has fully approved both his ozonated water spray and the device that creates it. The EPA, contrary to the opinion of some experts, regulates Wilmink’s ozone spray like a pesticide arguing that, in the manner of a pesticide, it is delivered by a device designed to treat pests.

This determination raised the issue of whether Wilmink needs to submit residue tests for his ozone spray like pesticide manufacturers do– even though ozonated water spray doesn’t create any lasting residuals. Without EPA approval for his device, grape growers who wanted to use ozone to control pests would have been using it illegally (even though ozone is legally used for winery sanitation.) Wilmink says he now has all the necessary EPA approvals: AgriOzein is registered with the EPA and each new ozonator unit has an EPA establishment number.

“All the legal stuff is done now,” he said at February’s Midwest Wine Conference in St Charles. He pointed to the number on the unit alongside in his trade show booth and added, “Our Ozero line is completely covered by the EPA without a problem.”

Ozonator coverage in the local French media. The headline reads: “Ozone in Place of Pesticides?”

Last year, the Dutchman toured northern Europe, showing his technology to European viticulture academics and winemakers. When Wilmink, together with University of Nebraska professor, Max McFarland, presented at the international cold climate grape conference, VitiNord 2012, in Poland, there was particular interest in ozogation. In fact, at the next VitiNord, in Nebraska City, during November 2015, Tom Plocher, co-chair of the program committee (and the co-author of Northern Winework, a book about growing grapes and making wine in cold climates), said they hope to do a field demonstration of Wilmink’s ozonated water spray technology. “The grounds of Lied Lodge [the conference venue] are adjacent to Kimmel Vineyard and Orchard, so it is perfectly situated to do those kind of ozone demos,” said Plocher. Wilmink is optimistic about ozogation’s prospects in France and has set up what he calls an AgriOzein “embassy” in Burgundy with a full-time ambassador representing his technology in Europe. One reason for his optimism: the French government is aiming for a 50% reduction in the amount of chemicals used in agriculture – including the wine industry – by 2018. The French also want to expand certified organic farmland from the current 2% up to 20% of the nation’s farmland by 2020 and withdraw 40 toxic pesticides from commercial use.

“So in other words,” said Wilmink, “when I walked into the first meeting in Alsace, France and later at the meetings in Burgundy, the response was, ‘Wow! You must have been sent by God because reducing chemicals is great, but what do we replace it with?’”

Interest from winemakers in Burgundy is a big coup for Wilmink. According to winesearcher.com, Burgundy currently produces 8 of the top 10 most expensive bottles of wine in the world.

At the Viti Agro Campus, a viticulture school in Beaune, France, in the heart of the Cote d’Or, academics – including viticulture professor Laurent Taccard – want their own ozonator so they can train students. Wilmink explained, “We will be in Beaune this spring and we will bring the equipment with us. Ozone equipment will be placed on the school’s sprayer and these students will be taught ozogation at the viticulture school in Burgundy, France.” The French viticulture school is also sending a student – Alexis Schoepfer – on an ozogation fact finding mission to the U.S.

Meanwhile, ongoing tests conducted by Professor Max McFarland in Nebraska continue to demonstrate that ozogation can fight vineyard pests better than chemicals. Results from 2012 were promising, but because 2012 was so dry, results couldn’t be regarded as definitive. 2013 produced more typical Midwest weather conditions in Nebraska, including the rainfall and humidity that cause pest issues. Tests were conducted from June to August last year on dozens of vines, including Foch, Brianna and Edelweiss.

“We had two vineyards involved with the research,” explained McFarland, “ours [Mac’s Creek Winery & Vineyards] in central Nebraska and James Arthur Vineyards in eastern Nebraska. Approximately 5 or 6 different cultivars – cold hardy hybrids – and probably a total of about 500 vines.”

In equal proportions, some vines were chemigated, others were ozonated and a third, control group, was untreated. Graphs of the results show that disease pressure on the ozogated vines was significantly less than chemigated vines.

There are still areas of ozogation that need further research. For example, Plocher said that at the VitiNord conference there were some questions from Europeans in the audience about ozogation’s effects on insect populations in the vineyard, particularly beneficial insects. McFarland said more tests need to be done, but during 2012 testing, preliminary observations of Mealy bugs were made. On ozone treated vines, they noticed there were fewer after spraying. “We don’t know whether the Mealy bugs were killed or whether they disliked the environment and packed their bags and left town,” said McFarland.

Some winemakers have also raised a related issue: unlike chemicals that can target particular pests, ozogation can be less discriminating. So does that mean ozone kills everything, including pests, insects and natural yeasts? A European ally of Wilmink, Netherlands based enologist Stan Beurskens, who directs a wine consultancy and runs St. Martinus Vineyard in Vijlen, has been involved in further testing that’s helping to answer these questions. Beurskens urged a grape grower in the French Alsace region to send two batches of grapes to Sofralab, a testing laboratory in Magenta, in the Champagne-Ardenne region. One of the batches had been treated with ozogation, the other with chemigation.

An ozonator in action at Schoepfer-Muller Vineyards in Alsace, France

“They put the grapes in an incubator for four days,” said Wilmink, who showed MWP photographs of the results. The ozogated grape sample in a petri dish was clear compared to the brownish colored chemigated grape sample. The Sofralab result also reported a considerable quantity of natural yeast in the ozogated test sample. “In other words,” said Wilmink, “when people say, ‘Yes but ozone kills everything,’ it’s just absolutely untrue.”

Beurskens, said Wilmink, is also helping calibrate and target the ozonator spraying machines by dividing grape varieties into low, medium and high risk disease categories. This is one of the improvements in AgriOzein’s new ozone sprayer, the Ozero, which has a variable output so it can be calibrated to deal with specific pest issues on different grape varieties.

The Ozero, manufactured from scratch by Wilmink’s team at a manufacturing plant in Wakeeney, Kansas, also has double the ozone production capacity of its predecessor, up to 20 grams per hour. The Dutchman also realized that hot days were reducing the effectiveness of his ozonators – heat diminishes ozone – so the Ozero has an enclosed air conditioning unit.

Winemakers are slowly embracing the use of ozonators in the vineyard. Early in 2013, only 7 out of about 40 units being used by U.S. wineries were being sprayed on vines. Today, out of 30 units sold during the last year, including 4 in Europe, more than 20 are being used to control pests in the vineyard.

An ozonator in action at Ann River Vineyard, Minnesota

Testimonials on AgriOzein’s website, from winemakers who are using ozonators, suggest a bright future. Steve and Luke Watrin, owners of Ann River Vineyard near Mora, Minnesota, described last year’s 22.5 ton harvest of grapes including Brianna, La Crescent and Marquette. “The grapes were great quality with no black rot, bunch rot, downy or powdery mildew, or any other notable fungus problem with very good fruit chemistry readings,” the Watrins said.

They go on to say: “Leaf quality has never been better.” Another important benefit, wrote the Watrins: No labor days were lost due to chemical spraying causing re-entry delays. The ozonator could be spraying one side of the vines while workers were pruning the other.

Richard Parry, owner of Fox Fire Farms Winery and Vineyards in Ignacio, Colorado was equally positive in his testimonial: “This is the first season [2013] of using ozonation to control diseases in the vineyards here at Fox Fire Farms,”he wrote. “There seems to be almost complete control of powdery mildew and other fungal diseases. The shoots, leaves and grape clusters are all amazingly healthy. This is a no brainer,” he added.

Winemaker, Seth McFarland, son of Professor Max McFarland and involved in the testing with his father, is very positive about the results of using ozogation on the vines at Mac’s Creek Winery:

“I do not believe ozone to be a miracle or perfect product,” he said. “However, I do believe it is an exceptionally effective, safe, and environmentally responsible tool growers can now access. I fully intend to utilize ozone as our primary defense against disease for many years to come in our vineyards.”

Another very important benefit of ozogation noticed by McFarland: “Our color, flavor, and aromatics on the grapes harvested in 2013, especially the grapes that have been pesticide free for 2 full growing seasons are unbelievable.”

This month, a Mac’s Creek wine, produced from Edelweiss grapes that were 100% ozone controlled, won a gold medal at the Florida State Fair International Wine Competition.

Wilmink says this is ultimately what it’s all about, “It’s not just disease control, it’s restoring the ecosystem, getting healthier vines, better quality grapes and therefore at the end, unbelievable quality wine, because that’s what we all want to do.” This article is sponsored by AgriOzein, suppliers of ozone water treatment systems for agriculture with specific expertise in vineyard and winery applications.

Editor Note: The Ohio Sustainable Farm Tour and Workshop Series is going on this summer across Ohio. There is a wide variety of farm tours and workshops that you may find interesting to attend. Included in this series is a tour of Slate Run Vineyards, owned and operated by Keith Pritchard. These sustainable farm tours are organized by OEFFA (Ohio Ecological Food and Farm Association) http://www.oeffa.org/

I thought if you are out and about this summer there may be a tour of interest! JUNE 7 – NOVEMBER 13 2016

THE OHIO SUSTAINABLE

AND WORKSHOP SERIES

Presented by: Ohio Ecological Food and Farm Association The Ohio State University Extension Sustainable Agriculture Team Advancing Eco Agriculture Ashtabula Local Food Council Columbus Agrarian Society Our Harvest Research and Education Institute GROW YOUR FARM KNOWLEDGE THIS SUMMER his annual series of public tours features 32 organic and ecological farms and businesses in Ohio, Indiana, and Kentucky, providing unique opportunities for farmers, Teducators, and conscientious eaters to learn about sustainable agriculture and local foods on the farm from growers and producers with years of practical experience. In addition to farm tours, this year’s series also includes 10 educational workshops on water quality, grass-feed beef, poultry production, season extension, beekeeping, permaculture, biochar, carcass scanning, and organic production. All tours and workshops are free and open to the public and do not require pre-registration unless otherwise noted. Events will take place rain or shine. Guests should dress appropriately; hats, sunglasses, long pants, closed toe walking shoes, and sunscreen are recommended. Tours involve standing and moderate walking; visitors with physical limitations or other concerns should contact the tour host in advance. For everyone’s safety, guests should keep children with them at all times. Please do not bring pets to the tours.

Organizers do not endorse any commercial products displayed or discussed on tours. Event organizers and hosts are not responsible for accidents. Event participants will be on private property at their own risk

COVER PHOTO BY MILE CREEK FARM OF NEW LEBANON, OH, WHICH HOSTED AN ON-FARM WORKSHOP AS PART OF THE 2015 OHIO SUSTAINABLE FARM TOUR AND WORKSHOP SERIES

2 TABLE OF CONTENTS Calendar of Events...... 4 Event Map...... 6 OEFFA Events...... 7 Farm Tours…...... …7. Bluebird Farm...... 7 Pastured Providence Farmstead...... 8 Gorman Heritage Farm...... 9 Stratford Ecological Center...... 10 Heckman Family Dairy...... 11 Wood Farm...... 12 Hirzel Canning Company and Farms ...... 13 Crumrine Farms ...... 13 Sweet Grass Dairy...... 14 Featured Annual Farm Open Houses...... 15 Snowville Creamery...... 15 Find A Way Farm ...... 15 Sunny Meadows Flower Farm...... 16 Carriage House Farm...... 16 On-Farm Workshops...... 17 Carcass Ultrasound Scanning...... 17 Find Your Path(ogen) to Clean Water...... 18 Raising the Steaks...... 18 Profitable Poultry in Motion...... 19 Season Creation...... 20 OSU Farm Tours...... 21 Shultz Valley Farms ...... 21 Granville High School...... 22 Clarfield Farm...... 23 Italian Village Urban Farm...... 23 Franklin Park Conservatory ...... 24 Weurfulville Suburban Farmstead...... 24 Agricultural Incubator Foundation...... 25 University Church...... 26 OARDC West Badger Farm ...... 26 SHARP Farm Site...... 27 Slate Run Vineyard...... 27 Advancing Eco Agriculture Farm Tours…...... 28 Blossom Acres Produce...... 28 Jacob Yoder Farm...... 29 Ashtabula Local Food Council Farm Tours...... 30 Red Beet Row...... 30 The Trillium Center and BLD farm...... 31 Farm 153...... 32 Columbus Agrarian Society Farm Tours...... 33 Peace, Love, and Freedom Urban Farm...... 33 Foraged & Sown...... 34 Pettibone Urban Game...... 35 Cooke Forest Edibles and Medicinals...... 35 Swainway Urban Farm...... 36 Our Harvest Research and Education Institute On-Farm Workshops...... 37 Hands-On Gardening...... 37 Edible Fencing...... 38

3 2016 OHIO SUSTAINABLE FARM TOUR AND WORKSHOP SERIES

June Tuesday, June 7 Tuesday, June 14 Sunday, June 26 Take an Organic Diversified Vegetable Sunny Meadows Flower Farm Stand Tour Farm Tour Farm Open House Harrison Co. Pg. 7 Fairfield Co. Pg. 21 Franklin Co. Pg. 16 Saturday, June 11 Monday, June 20 Sunday, June 26 Snowville Creamery Open Find Your Path(ogen) to Creative Gourmet Produce House Clean Water Workshop Farm Tour Meigs Co. Pg. 15 Delaware Co. Pg. 18 Franklin Co. Pg. 33 Saturday, June 11 Friday, June 24 Sunday, June 26 Find A Way Farm Raising the Steaks Hands-On Gardening Open House Workshop Workshop Meigs Co. Pg. 15 Highland Co. Pg. 18 Clermont Co. Pg. 37 Saturday, June 11 Saturday, June 25 Thursday, June 30 Carcass Ultrasound Pasture-Raised, Regenerative Vegetable Scanning Workshop Rotationally Grazed Farm Tour Summit Co. Pg. 17 Livestock Tour Coshocton Co. Pg. 28 Ross Co. Pg. 8

JULY Saturday, July 9 Friday, July 15 Sunday, July 24 Historic Farm Tour and Quality Forage for Dairy Urban Gamebird Biochar Workshop Operations Farm Tour Farm Tour Hamilton Co. Pg. 9 Darke Co. Pg. 12 Franklin Co. Pg. 35 Saturday, July 9 Sunday, July 17 Sustainable Beekeeping Unique Kitchen Herb and Farm Tour and Workshop Berry Farm Tour Delaware Co. Pg. 10 Franklin Co. Pg. 35

4 2016 OHIO SUSTAINABLE FARM TOUR AND WORKSHOP SERIES

AUGUST Thursday, August 4 Sunday, August 7 Friday, August 19 Innovative Farm to School Experimental Agroforestry Organic Compost Project Tour Site Tour Farm Tour Licking Co. Pg. 22 Franklin Co. Pg. 35 Wood Co. Pg.13 Saturday, August 13 Saturday, August 20 Friday, August 5 Quality Hay and Grass-Fed Community Urban Profitable Poultry in Beef Farm Tour Agriculture Tour Motion Workshop Indiana Pg. 12 Lucas Co. Pg. 26 Portage Co. Pg. 19 Saturday, August 13 Sunday, August 21 Saturday, August 6 Demonstration Food Organic Niche Large-Scale Urban Garden Tour Micro-Farm Tour Farm Tour Franklin Co. Pg. 24 Franklin Co. Pg. 36 Franklin Co. Pg. 23 Sunday, August 14 Saturday, August 27 Saturday, August 6 Suburban Homestead Tour Experimental Building and Permaculture and Green Franklin Co. Pg. 24 Herb Sanctuary Tour Building Farm Tour Ashtabula Co. Pg. 31 Ashtabula Co. Pg. 30 Thursday, August 18 Northwest Ohio Hops Sunday, August 7 Field Day Multi-Location, Mission- Wood Co. Pg. 25 Driven Urban Farm Tour Franklin Co. Pg. 23

SEPTEMBER Thursday, September 8 Friday, September 16 Thursday, September 22 Organic Crop On-Farm Research Season Creation Research Tour Farm Tour Workshop Wayne Co. Pg. 26 Ashland Co. Pg. 13 Summit Co. Pg. 20 Thursday, September 8 Sunday, September 18 Wednesday, September 28 Soil Health Research Tour Carriage House Farm Regenerative Corn and Putnam Co. Pg. 27 Open House Soybean Farm Tour Hamilton Co. Pg. 16 Tuscarawas Co. Pg. 29 Friday, September 9 Lessons Learned, Tuesday, September 20 Understanding Gained Grape Production and Farm Tour Winery Tour Ashtabula Co. Pg. 32 Fairfield Co. Pg. 27

OCTOBER NOVEMBER Saturday, October 1 Thursday, November 10 Sunday, November 13 Pasture-Raised Multi- Season Creation Edible Fencing for the Species Livestock Workshop Urban Garden Workshop Farm Tour Hamilton Co. Pg. 20 Kentucky Pg. 38 Knox Co. Pg. 14

5 TOUR AND WORKSHOP MAP

Red Beet Row Pg. 30 INDIANA Wood Farm The Trillium Center Pg. 12 Edible Fencing and BLD farm Pg. 38 INDIANA Pg. 31 KENTUCKY Farm 153 Pg. 32 LUCAS University Church Carcass ASHTABULA Pg. 26 Hirzel Canning Ultrasound Scanning WOOD Company and Farms Pg. 17 Pg. 13 Season Creation PORTAGE Agricultural Incubator Pg. 20 Profitable Poultry Foundation SUMMIT in Motion PUTNAM Pg. 25 Pg. 19 SHARP ASHLAND Crumrine Farms Farm Site OARDC West Badger Farm Pg. 13 Pg. 27 Pg. 26 Stratford WAYNE Jacob Yoder Farm Ecological Center Pg. 29 Sweet Grass Dairy Pg. 10 Pg. 14 TUSCARAWAS Heckman Find Your Path(ogen) COSHOCTON Bluebird Farm Family Dairy to Clean Water KNOX Blossom Acres Produce Pg. 7 Pg. 11 Pg. 18 Pg. 28 HARRISON DELAWARE LICKING DARKE Granville High School FRANKLIN Pg. 22

FAIRFIELD Shultz Valley Farms Pg. 21 Slate Run Vineyard Pg. 27 Hands-On ROSS Gardening Pastured Providence HAMILTON Pg. 37 HIGHLAND Farmstead MEIGS Gorman Pg. 8 Snowville Creamery Raising the Steaks Heritage CLERMONT Pg. 15 Farm Pg. 18 Find A Way Farm Pg. 9 Pg. 15 Carriage House Farm Pg. 16 Season Creation Pg. 20 FRANKLIN Sunny Meadows Flower Farm Peace, Love, and Freedom Urban Farm Pg. 16 Pg. 33 Clarfield Farm Foraged & Sown Pg. 23 Pg. 34 Italian Village Urban Farm Pettibone Urban Game Pg. 23 Pg. 35 Franklin Park Conservatory Cooke Forest Edibles and Medicinals Pg. 24 Pg. 35 Weurfulville Suburban Farmstead Swainway Urban Farm Pg. 24 Pg. 36 6 Ohio Ecological Food and

Red Beet Row Farm Association Pg. 30 The Trillium Center (614) 421-2022, [email protected], www.oeffa.org and BLD farm Pg. 31 For nearly 40 years, OEFFA has used education, advocacy, and grassroots Farm 153 Pg. 32 organizing to promote local and organic food systems. OEFFA presents the state’s largest sustainable agriculture conference; offers workshops and webinars for farmers; produces a quarterly newsletter and an online directory of sustainable farm and food businesses, called the Good Earth Guide; provides organic certification services and technical assistance to growers, and advocates for policies that protect and benefit organic and sustainable farmers and food systems.

OEFFA FARM TOURS Bluebird Farm Pg. 7 Take an Organic Farm Stand Tour Tuesday, June 7 • 2 p.m. Bluebird Farm Mick Luber 86663 Fife Rd., Cadiz, OH 43907 (740) 945-0217, [email protected] HARRISON CO.

Stand in solidarity with one of OEFFA’s founding members and organic farming pioneer Mick Luber of Bluebird Farm. Bluebird Farm produces fresh, organic vegetables, apples, and wild crops, including ramps, berries, and mushrooms, on about 65 acres, serving markets in Wheeling, WV and Pittsburgh, PA. The Utopia pipeline, which would carry ethylene and propane to plastics manufacturing plants in Canada, is threatening to cross Bluebird Farm and could negatively impact the rich, organic soils Mick has worked so hard to foster for 36 years. As part of a National Day of Action on Fracking, join OEFFA and Mick to oppose this pipeline and learn about all Bluebird Farm does to produce quality organic food for the communities it serves.

PRESENTED BY OEFFA 7 Registration: Pre-registration is encouraged. To register, contact Eric Pawlowski at (614) 421-2022 or [email protected] by June 3.

Directions: From the north, take I-77 to Exit 81. Take Rte. 250 E for approximately 25 miles. Turn left on Rte. 646 and travel 5 miles. Turn right on County Highway 44/Gundy Ridge Rd. Drive about 1.5 miles. Turn right on County Highway 45/Dodson Rd. and go 0.25 miles. Take the first left on Fife Rd. Bluebird Farm is on the left in approximately 1 mile. From the south, take I-77 to Exit 65. Take Rte. 36 E for approximately 14 miles. Rte. 36 becomes Rte. 250. Follow the directions above. Pasture-Raised, Rotationally Grazed Livestock Farm Tour Saturday, June 25 • 2 p.m. Pastured Providence Farmstead Paul and Heather Dorrance 3316 Chapel Creek Rd., Chillicothe, OH 45601 (740) 851-3883, [email protected] www.pasturedprovidence.com ROSS CO.

Paul Dorrance left his career as an Air Force pilot in August 2014 and, along with his wife, Heather, started Pastured Providence Farmstead, a small, sustainable, diversified, pasture-based farm. They strive to “partner with creation to produce healthy food” by raising livestock without any growth hormones, antibiotics, or chemicals. The farm’s cows and sheep are 100 percent grass-fed and finished, and the pigs, chickens, and turkeys get a daily helping of grass and hay and a non-genetically modified feed, sourced from a local farmer. Pastured Providence PASTURED PROVIDENCE FARMSTEAD PROVIDENCE PASTURED

8 PRESENTED BY OEFFA Farmstead focuses on producing healthy food for south-central Ohio using heritage breed stock, including Red Poll cattle, St. Croix sheep, Large Black hogs, Narragansett turkeys, and Buckeye laying hens. Their emphasis is on natural and synergistic processes, seeking to mimic nature and minimize external inputs. Paul and Heather will share their values, methods, and lessons learned to both educate and encourage others who want to produce food in an ethical, humane, ecologically sound manner.

Registration: To register, email [email protected] by June 18.

Directions: From the north, take Rte. 23 S towards Chillicothe. Take the Rte. 207 exit, and turn left. At the stop sign, turn right onto Hospital Rd. In 0.7 miles, turn left on Delano Rd. Drive 1.7 miles through a stoplight to a four-way stop sign, then continue straight onto Marietta Rd. Drive 2.8 miles, then make a sharp right turn on Dry Run Rd. Drive 1 mile, then turn left on Chapel Creek Rd. The farm is the second driveway on the left. From the south, take Rte. 23, Rte. 35, or Rte. 50 N towards Chillicothe. Take the Chillicothe-Main St. exit, then turn right on Charleston Pk. Drive 4.9 miles, then turn left on Dry Run Rd. Drive 5.5 miles, then turn right on Chapel Creek Rd. The farm is the second driveway on the left. From the west, take Rte. 35 E toward Chillicothe. Take the Chillicothe-Main St. exit, then turn left on Charleston Pk. Pick up directions above from the south. Historic Farm Tour and Biochar Workshop Saturday, July 9 • 10 a.m.-12:30 p.m. (workshop), 12:30 p.m.-1:30 p.m. (tour) Gorman Heritage Farm Katie Getz 10052 Reading Rd., Evendale, OH 45241 (513) 563-6663, [email protected] www.gormanfarm.org HAMILTON CO.

Gorman Heritage Farm is a 122 acre working farm and outdoor education center, inviting visitors to explore and learn the history, methods, and values of a working farm. The farm, purchased in 1835 by Edward Brown, was passed through the Brown family and eventually, through marriage, to the Gormans. In 1943, siblings Jim and Dorothy Gorman took over the property and continued to farm the land, inviting neighbors, particularly children, to learn about food and farming. Today, Gorman Heritage Farm continues that good work. This farm tour will explore the historic property, including the three original buildings: the Farmhouse, Spring House, and Bank Barn. Visit the gardens, explore the farmyard, and meet the farm’s friendly animals. PRESENTED BY OEFFA 9 Before the tour, a biochar workshop will cover the history, production methods, and benefits of biochar in sustainable agriculture. A type of charcoal, biochar can be added to soils to improve soil health and plant growth and sequester carbon. The creation and application of biochar is an ancient practice receiving new attention as a method of mitigating climate change while simultaneously improving soil structure, aeration, water retention, and beneficial microbial growth.

The workshop will be broken into three main parts. It will begin with a one hour presentation on the history, production methods, and benefits of biochar. A 45 minute tour of the composting area and market garden to see the application steps will be followed by a 45 minute visit to Gorman’s biochar kiln to see how it is produced on-farm. Attendees are encouraged to bring water and a snack, and to wear appropriate shoes and clothes.

Cost and Registration: The farm tour is free and open to the public, but space is limited to 40 people. Pre-registration is required. To register, email [email protected] by July 1.The biochar workshop costs $15. Pre-registration is required. Space is limited to 40 people. To register, go to www.gormanfarm.org/product/3383/.

Directions: From I-75, take Exit 14 for Glendale-Milford Rd. Exit and travel east 1.2 miles toward Evendale until the intersection of Reading Rd. Turn right to go south. Turn left at the third light and drive 0.6 miles south. Look for the Gorman Heritage Farm sign. From I-71, take Exit 15 and turn left on Pfeiffer Rd. Follow Pfeiffer Rd. (which turns into Glendale Milford Rd. at Reed Hartman Highway) west 3 miles. Turn left on Reading Rd. Turn left at the third light and drive 0.6 miles south. Look for the Gorman Heritage Farm sign. Sustainable Beekeeping Farm Tour and Workshop Saturday, July 9 • 10 a.m.-12 p.m. (tour), 12:30-2:30 p.m. (workshop) Stratford Ecological Center Dave Noble 3083 Liberty Rd., Delaware, OH 43085 (740) 363-2548, [email protected] www.stratfordecologicalcenter.org DELAWARE CO.

Join Stratford Ecological Center apiarist Dave Noble for a discussion of the challenges and benefits of incorporating bees, beekeeping, and apiculture into a sustainable, organic farming system. Gain an overview of the issues related to establishing an apiary, or just a few hives, from Colony Collapse Disorder and varroa mites, to Africanized bees and chemical-free hive management. 10 PRESENTED BY OEFFA STRATFORD ECOLOGICAL CENTER

After the tour, stay for a workshop for a more in-depth look at the hives. Dave will take guests out to open up the hives and meet the bees themselves. Bring your own lunch to enjoy while exploring what it takes to become a successful beekeeper and discussing the many hive products that can be harvested, marketed, and sold.

Cost and Registration: The farm tour is free and open to the public. The cost of the workshop is $10. Workshop pre-registration is required. To register, go to www.stratfordecologicalcenter.org or call (740) 363-2548.

Directions: Stratford Ecological Center is located just south of the city of Delaware, a short distance west of the interesection of Rte. 23 and Rte. 315. From Rte. 315, turn west on Bunty Station Rd. and drive for 1 mile (Gabby’s Place, a small carry-out, is at the corner of Rte. 315 and Bunty Station Rd.). At the stop sign, turn north on Liberty Rd. Stratford is 0.25 miles ahead on the right. Watch for the sign and follow the gravel drive through the woods to the parking lot next to the Education Center. Quality Forage for Dairy Operations Farm Tour Friday, July 15 • 10 a.m. Heckman Family Dairy Thomas and Jamie Heckman 9276 State Rte. 705, Yorkshire, OH 45388 (567) 644-4316, [email protected] DARKE CO.

Thomas and Jamie Heckman are fifth generation dairy farmers. Together with Thomas’ parents, Bill and Mary Beth, the family maintains 80 cows year-round and raise replacements, which are rotationally grazed on the farm’s 340 certified PRESENTED BY OEFFA 11 organic acres. To be self-sufficient, they grow all their own feed, raising corn, corn silage, hay, triticale, timothy, forage sorghum, oats, and soybeans. Hear how Thomas and Jamie produce quality forages and manage their herd. This tour will feature rotational paddocks and information on expansion opportunities for organic producers. Organic Valley staff veterinarian Dr. Guy Jodarski will also discuss the benefits of high quality forage in a dairy feed ration. Refreshments will be provided by co-sponsor Organic Valley Cropp Cooperative.

Registration: Pre-registration is encouraged. To register, email [email protected].

Directions: From the north, take I-75 to Exit 99. Travel west on Rte. 119 for 11 miles. Turn left on Rte. 66 and drive 3 miles. Turn right on Rte. 705 and drive approximately 5 miles. The farm is on the right. From the south, take I-75 to Exit 92. Travel west on Rte. 47 for 11 miles. Turn right on Ft. Recovery Rd. and travel 2.5 miles. Turn left on Cardo Rd., which becomes Foote Rd./County Rd. 128, and travel 2 miles. Turn right on Coble Rd./County Rd. 129 and drive 2 miles. Turn right on Rte. 705. The farm is on the left. Quality Hay and Grass-Fed Beef Farm Tour Saturday, August 13 • 10 a.m. Wood Farm Dennis Wood 11402 Indianapolis Rd., Fort Wayne, IN 46809 (260) 478-6643, [email protected] INDIANA

Wood farm is a certified organic 500 acre hay and pasture farm, which supplies hay to regional dairies and beef to local restaurants. See the farm’s rotational pastures, Angus herd, and haying equipment, and learn the techniques and COLLEEN CALAHAN COLLEEN SWEET GRASS DAIRY

12 PRESENTED BY OEFFA systems the Wood family uses to manage each segment of the operation. Learn about how they have partnered with other landowners in the area, including the Fort Wayne airport, to increase their base acreage. Food truck client, Brava’s Specialty Burgers, will be on-site and open after the tour.

Directions: From I-469, take Exit 2 and drive north on Indianapolis Rd. for approximately 3 miles. The farm is on the left. Organic Compost Farm Tour Friday, August 19 • 10 a.m.-3 p.m. Hirzel Canning Company and Farms Lou Kozma Jr. 20790 Bradner Rd., Luckey, OH 43443 (419) 467-7525, [email protected] www.hirzelfarms.com WOOD CO.

This fifth generation family farm includes more than 2,000 acres of land, 700 of which are certified organic. Learn about small grains and hear how the farm prepares custom, regional, and international orders. Beginning at 1 p.m., tour the licensed compost facility where nutrient-dense crop, grain, livestock, and canning waste is recycled for sale and on-farm use. Weather permitting, see demonstrations of different cultivators from K.U.L.T. Kress Manufacturing. Bring a dish to share for a potluck lunch from 11:45 a.m.-12:45 p.m. An OEFFA Grain Growers chapter meeting will take place before lunch from 10-11:45 a.m.

Registration: To register, email [email protected] with the name of all attendees.

Directions: Hirzel Farm is located 1.5 miles south of Rte. 20. On-Farm Research Farm Tour Friday, September 16 • 1 p.m. Crumrine Farms Tod Crumrine 173 State Rte. 511, Nova, OH 44859 (419) 652-3194, [email protected] ASHLAND CO.

Focusing on long-term soil sustainability, Crumrine Farms has been in the Crumrine family for generations. They produce certified organic corn, hay, straw,

PRESENTED BY OEFFA 13 winter barley, food and feed grade roasted soybeans, oats, and grain sorghum on 260 acres. Learn about the on-farm research being conducted in collaboration with the Ohio State University (OSU) Organic Food and Farming Education Research (OFFER) Program on the Base Cation Saturation Rate (BCSR) method of soil balancing. OSU researchers will be on-site to discuss current observations and to demonstrate soil sample collecting techniques. Learn how your farm can participate in this on-going research.

Directions: From the I-76/I-71 interchange, take I-76 W, which becomes Rte. 224. Drive 40 miles and turn right on Rte. 511. The farm is on the right in 1 mile. Pasture-Raised Multi-Species Livestock Farm Tour Saturday, October 1 • 12-4 p.m. Sweet Grass Dairy Jacob and Elizabeth Coleman 6049 Bryant Rd., Fredericktown, OH 43019 (317) 258-3864, [email protected] www.sweetgrassdairyofohio.com KNOX CO.

Jacob and Elizabeth Coleman have been operating a diversified pasture-based dairy for more than three years. As a teenager, Jacob read You Can Farm by Joel Salatin, which ignited his farm dream. He worked on a pastured dairy during high school and had a brief foray into conventional agriculture after college, before he and his family found their way to Ohio and started Sweet Grass Dairy. Hear how the Colemans are building their soil with about 60 pastured dual-purpose cows and how they raise grass-fed beef, pastured pork, pastured eggs and meat chickens, and pastured Thanksgiving turkeys for direct market and herdshare sales. Learn about multi-species grazing, dairy calf rearing, grazing management, milking, and marketing, and observe cows, chickens, turkeys, and hogs on pasture. Homemade ice cream may be available for a small fee.

Registration: To register, call (814) 758-2708 or email [email protected] by September 20.

Directions: From Columbus or Cleveland, take I-71 to Exit 151. Take Rte. 95 E. In Knox Co., take the first road to the right. Lucerne Rd. will intersect with Bryant Rd. in 100 yards. Turn right. The farm is on the left in 0.5 miles.

14 PRESENTED BY OEFFA FEATURED ANNUAL FARM OPEN HOUSES

Check out these annual farm open houses hosted by OEFFA members this summer!

Saturday, June 11 • 1-4 p.m. Snowville Creamery 32623 State Rte. 143, Pomeroy, OH 45769 (740) 698-2340, [email protected], www.snowvillecreamery.com Located on the dairy farm of Lin and Eric Karcher, join Warren and Victoria Taylor of Snowville Creamery for a leisurely field walk and milking parlor tour to learn how milk is processed and bottled for delivery. Enjoy cranking homemade butter or help make frosty ice cream to the sound of live music! SNOWVILLE CREAMERY

Saturday, June 11 • 1-4 p.m. Find A Way Farm 36789 Buzzard Den Rd., Langsville, OH 45741 (937) 361-0421, [email protected], www.findawayfarm.com Veterans turned farmers, Brian and Beth Duffy of Find A Way Farm invite you to a self-paced pasture walk to experience life on their beautiful 80 acre farm in southeast Ohio. Visitors will learn how lamb is raised naturally, visit with free-range hens, pet lambs, and trek to the ridge top for picturesque views. Lamb sampling and sales will be available. FIND FARM A WAY

(More Open Houses on next page)

PRESENTED BY OEFFA 15 FEATURED ANNUAL FARM OPEN HOUSES

Sunday, June 26 • 1 p.m. Sunny Meadows Flower Farm 3555 Watkins Rd., Columbus, OH 43232 (614) 362-5102, [email protected], www.oursunnymeadows.com Join Steve and Gretel Adams for a guided tour of Sunny Meadows Flower Farm. This seven acre urban flower farm specializes in mixed cut flower bouquets for local farmers’ markets, grocery stores, florists, weddings, special events, and their on-site retail farm stand. OEFFA STAFFOEFFA

Sunday, September 18 • 12-4 p.m. Carriage House Farm 10251 Miamiview Rd., North Bend, OH 45052 (513) 967-1106, [email protected], www.carriagehousefarmllc.com Carriage House Farm is a diversified Ohio Century Farm that produces grains, fresh produce, herbs, and honey for local distribution. Tour the garden and high tunnel, examine

machinery used to bale hay, take a wagon ride, tour the CARRIAGE HOUSE FARM on-farm market and processing facility, and sample farm ingredients prepared by local chefs and artisan producers. On Sunday, August 28 from 3-7:30 p.m., join the farm for The Haymaker’s Social: A 75 Mile Meal, an on-farm three course snout-to-tail dinner featuring some of the region’s best chefs and producers, wine and beer pairings, and bluegrass music. Tickets cost $150, with partial proceeds benefiting OEFFA. To register, go to http://bit. ly/1VpH10D.

16 PRESENTED BY OEFFA OEFFA ON-FARM WORKSHOPS Loin Eye Carcass Ultrasound Scanning Saturday, June 11 • 2-4 p.m. The Spicy Lamb Farm 6560 Akron-Peninsula Rd., Peninsula, OH 44264

Sheep producers are invited to join Laura Minnig of The Spicy Lamb Farm, a Cuyahoga Valley National Park Countryside Conservancy farm, to learn about the value of using ultrasound technology to select breeding stock and improve product quality. Funded by a grant from the Sustainable Agriculture Research and Education (SARE) program, the Northcoast Lamb Co-Op is using carcass ultrasound scanning to enhance the market quality of their lamb and to measure muscle quality deficiencies. This program was developed with support from the SARE program, which is funded by the U.S. Department of Agriculture National Institute of Food and Agriculture (USDA-NIFA). Any opinions, findings, conclusions, or recommendations expressed within do not necessarily reflect the view of the SARE program or the USDA. USDA is an equal opportunity provider and employer.

Registration: This workshop is free, but pre-registration is required. To register, contact Laura Minnig at [email protected] by June 3. For more information about The Spicy Lamb Farm, go to www.thespicylamb.com. THE SPICY LAMB FARM

PRESENTED BY OEFFA 17 Find Your Path(ogen) to Clean Water: Food Safety Water Quality Standards and Testing Protocols for Produce Growers Monday, June 20 • 3-7 p.m. MTSO’s Seminary Hill Farm 3081 Columbus Pk., Delaware, OH 43015

The Food Safety Modernization Act (FSMA) Produce Rule includes detailed water quality standards for irrigation, harvest, and post-harvest contact. Join Don Stoeckel of the Cornell Extension Produce Safety Alliance, Gary Horrisberger of Holmes Lab, and Tadd Petersen of Seminary Hill Farm on the campus of the Methodist Theological School in Ohio for a workshop and tour designed to shine a bright (UV) light on these requirements and how they can protect your farm, your business, and your customers. This session will focus on irrigation and packing shed water use and review good agricultural practices (GAP) for farm water usage. Speakers will guide you through the water portion of the FSMA rule and help you to know what they mean for your farm.

Cost and Registration: $20 for OEFFA members, $30 for non-members. Price includes dinner. Pre-registration is required. Space is limited to 35 participants. To register, go to www.oeffa.org/q/ findyourpathogen or send a check made out to OEFFA, along with the names of all attendees, addresses, phone numbers, and emails to OEFFA, Find Your Pathogen, 41 Croswell Rd., Columbus, OH 43214. For more information, contact Milo Petruziello at (614) 421-2022. To learn more about Seminary Hill Farm, call (614) 802-7272 or visit www.mtso.edu/academics/seminary-hill-farm. Raising the Steaks: Finishing the Finest Beef on Grass Friday, June 24 • 1-5 p.m. White Clover Farm 9600 E. Prospect Rd., Hillsboro, OH 45133

Consumer demand for grass-fed beef is high, but finishing beef on pasture with a consistent quality that consumers expect is a delicate art form. Dr. Jim Linne of White Clover Farm and U.S. Department of Agriculture Natural Resources Conservation Service State Grazing Specialist Troyce Barnett will delve into the

18 PRESENTED BY OEFFA finer points of managing a grass-fed herd to improve the marbling and flavor of your beef. Participants will walk White Clover Farm’s pastures and discuss Jim’s forage and cattle selection and frame score. Learn about forage species selection, establishment, and management for different soils, terrains, and microclimates, as well as watering systems and water quality, livestock rotations, stockpiling fescue, and using warm season annuals to extend grazing days.

Cost and Registration: $20 for OEFFA members, $30 for non-members. Pre-registration is required. Space is limited to 25 participants. To register, go to www.oeffa.org/q/raisingthesteaks or send a check made out to OEFFA, along with the names of all attendees, addresses, phone numbers, and emails to OEFFA, Raising the Steaks, 41 Croswell Rd., Columbus, OH 43214. For more information, contact Milo Petruziello at (614) 421-2022. To learn more about White Clover Farm, call (513) 562- 7298 or visit www.whitecloverfarmohio.com. Profitable Poultry in Motion: Maximizing Performance From Your Pastured Flock Friday, August 5 • 10 a.m.-4 p.m. Breakneck Acres 2743 Summit Rd., Ravenna, OH 44266

Making money from your pastured poultry requires careful planning, sound budgeting, and effective management. Join Ami Gignac and Tim Fox of Breakneck Acres and Casey Rogers of Fertrell for a day-long look at profitably raising healthy layers and broilers on pasture. Ami and Casey will connect financial health and flock health during this session exploring planning and forecasting, budgeting and cost tracking, operations, nutrition and feed mixing, disease management, and financial analysis and pricing. Attendees will receive customizable spreadsheet files with profit and loss statements for broilers and layers. Breakneck Acres is an unconventional farm in northeast Ohio raising pastured broilers and layers, as well as beef cattle, hogs, and stone milled specialty grains for food and feed. A livestock and poultry specialist for Fertrell, Casey Rogers works with hundreds of pastured and organic farms across the country.

Cost and Registration: $50 for OEFFA members, $70 for non-members. Price includes lunch. Pre-registration is required. Space is limited to 35 participants. To register, go to www.oeffa. org/q/poultryinmotion or send a check made out to OEFFA, along with the names of all attendees, addresses, phone numbers, and emails to OEFFA, Profitable Poultry in Motion, 41 Croswell Rd., Columbus, OH 43214. For more information, contact Milo Petruziello at (614) 421-2022. To learn more about Breakneck Acres, call (330) 732-7376 or visit www.breakneckacres.com.

PRESENTED BY OEFFA 19 Season Creation: Pay for Your High Tunnel in Six Months Harvesting Food through the Winter Thursday, September 22 • 12-4 p.m. Mustard Seed Market at Highland Square 867 W. Market St., Akron, OH 44303 Thursday, November 10 • 12-4 p.m. Gorman Heritage Farm 10052 Reading Rd., Evendale, OH 45241

Based on the successful on-farm workshops developed in partnership with Rural Action, these workshops will focus on Green Edge Gardens’ season creation model. Their innovative use of high tunnel greenhouses and grow rooms ensures a year-round selection of organic seasonal vegetables, microgreens, and specialty mushrooms. Harvesting through the winter enables Green Edge Gardens to offer a successful winter community supported agriculture (CSA) program and take advantage of higher off-season prices and reduced competition. Farmers Kip and Becky Rondy and Dan Kneier will demonstrate how utilizing their practical, real world-tested season creation techniques can bring these off-season advantages to your farm, provide you with year-round cash flow, and eliminate the need for off- farm income. All attendees will receive a detailed Season Creation book, planting and harvest calendar, and folder with handouts and resources.

Cost and Registration: $80 for OEFFA members, $100 for non-members. Pre-registration is required. Space is

limited to 35 participants. To register for the September 22 FARM CLARFIELD event, go to www.oeffa.org/q/seasoncreationakron. To register for the November 10 event, go to www.oeffa. org/q/seasoncreationcincy. You can also send a check made out to OEFFA, along with the date and location of the workshop, names of all attendees, addresses, phone numbers, and emails to OEFFA, Season Creation, 41 Croswell Rd., Columbus, OH 43214. For more information, contact Milo Petruziello at (614) 421-2022. To learn more about Green Edge Organic Gardens, call (740) 448-4021 or visit www.greenedgegardens.com.

20 PRESENTED BY OEFFA The Ohio State University Sustainable Agriculture Team (614) 866-6900, (419) 354-9050, [email protected], [email protected] www.extension.osu.edu, www.oardc.osu.edu, www.oardc.osu.edu/offer The Ohio State University (OSU) Sustainable Agriculture Team includes OSU faculty and staff from throughout Ohio who partner with farmers and others to conduct research and educational programs which promote sustainability among Ohio farms, businesses, and communities. The Sustainable Agriculture Team coordinates U.S. Department of Agriculture (USDA) Sustainable Agriculture Research and Education (SARE) programming in Ohio. Several OSU tours are offered in partnership with the Columbus Urban Farmers Network, an alliance of urban farms and food producers in Columbus. The goal of the network is to strengthen and expand the local food system by producing food in urban areas of Columbus.

OSU FARM TOURS Diversified Vegetable Farm Tour Tuesday, June 14 • 6:30-7:30 p.m. Shultz Valley Farms Josh and Lynne Shultz 424 Zion Rd. SE, Lancaster, OH 43130 (740) 652-7260, [email protected] www.shultzvalleyfarms.com FAIRFIELD CO.

Join Jerry Iles, OSU Extension Educator, and farmers Josh and Lynne Schultz of Schultz Valley Farms for a tour of this diversified family farm and to learn how they

PRESENTED BY OSU 21 use high tunnels for season extension. The Shultz family grows greens, sweet corn, root vegetables, eggplant, melons, and other crops for market sales and a successful community supported agriculture (CSA) program.

Directions: From downtown Lancaster, head east on Main St./Rte. 22/Rte. 37 toward New Lexington. On the east side of Lancaster (at Diamond Power), veer right to stay on Rte. 37 E. Turn right on Marietta Rd. Turn right on Zion Rd. Schultz Valley Farms will be on your left. Innovative Farm to School Project Tour Thursday, August 4 • 7-8 p.m. Granville High School Jim Reding 248 New Burg St., Granville, OH 43023 (740) 334-2085, [email protected] LICKING CO. https://www.facebook.com/Granville-Schools-Sustainability-Project-127445512227/

When the Granville Schools Sustainability Project started almost 10 years ago, its goals were simple: to develop and maintain a sustainable garden to help students appreciate the “bounty” of their food and to take into account the land, resources, and labor required to produce it. As the project grew, however, they realized it could accomplish much more.

Jim Reding will explain how this project is encouraging his students to get involved in shaping the future and increasing their understandings of curriculum-related subjects such as conventional and sustainable agriculture, pollution, biodiversity, solid waste management, genetics, plant development and propagation, ecosystems, and species interaction. He will also explore how it is providing opportunities for collaboration with other teachers, subjects, grade levels, and schools, while engaging students with the natural world and enhancing the school grounds.

Tour the school garden, aquaponics system, hoop house, raised beds, bee hives, and see permaculture principles in practice while hearing how the project has become a growing part of the school lunch program and helped fuel discussions about diet and health. Join Jim for an evening of “show and tell” and hear more about the school’s story.

Directions: From Granville, take Rte. 661 N and turn left on New Burg St. (past Denison University). The garden is located behind the Granville High School and Middle School buildings.

22 PRESENTED BY OSU Large-Scale Urban Farm Tour Saturday, August 6 • 2-4 p.m. Clarfield Farm Dana Hilfinger 3220 Groveport Rd., Columbus, OH 43207 (734) 276-1895, [email protected] www.urbanfarmsofcentralohio.org FRANKLIN CO.

Urban Farms of Central Ohio, an initiative of the Mid-Ohio Foodbank, transforms vacant and underutilized sites in underserved neighborhoods into productive, sustainable urban farms that provide low-income, food insecure residents increased access to fresh, local produce. Tour Clarfield Farm, the initiative’s first project, which has been fully transformed into a thriving year-round farm with three high tunnel structures. The farm operates on three acres of land at a vacant elementary school property in the Marion-Franklin neighborhood, selling a portion of its crops directly to local restaurants and at a farmers’ market. In turn, this supports their ability to feed the neighborhood through a pay-what-you-can farm stand.

Directions: From I-71, take the Frank Rd./Rte. 104 exit and head east. Exit Frank Rd./Rte. 104 at Groveport Rd. Turn right and drive south. The farm will be on the left, about 1.5 miles from the exit, with parking in the rear of the school building. Multi-Location, Mission-Driven Urban Farm Tour Sunday, August 7 • 1-2 p.m. Italian Village Urban Farm Joel Harris 701 N. 4th St., Columbus, OH 43202 (614) 746-0885, [email protected] www.columbusgrowingcollective.com FRANKLIN CO.

The Columbus Growing Collective is an eclectic group of farmers, restauranteurs, social entrepreneurs, and environmentalists whose mantra is sustainable production with a social purpose. The group operates a multi-location urban farm which includes shipping containers, rooftops, in-ground growing, and high tunnels. This tour will take place at the group’s two acre flagship farm, known as the Italian Village Urban Farm, which is located in the center of one of Columbus’s newest PRESENTED BY OSU 23 mixed use urban developments, known as Jeffrey Place. Participants will tour the entire farm, stopping along the way to learn about the unique social programming initiatives and strategic community partnerships which have developed at the farm. The group’s evolving relationship with A&R Creative Group—which owns some of the most innovative farm to table concept restaurants in Columbus—will also be discussed.

Directions: From downtown Columbus, take 4th St. N toward OSU and Clintonville. Go under the I-670 underpass, and make the first right onto Neruda Ave. Make the first right on N. 6th St. The farm is on the right side of the street. Park on N. 6th St. Demonstration Food Garden Tour Saturday, August 13 • 10 a.m.-12 p.m. Scotts Community Garden Campus at Franklin Park Conservatory Bill Dawson 1777 E. Broad St., Columbus, OH 43203 (614) 715-8090, [email protected] www.fpconservatory.org FRANKLIN CO.

Visit the Scotts Miracle Gro Community Garden Campus for beauty and inspiration. Designed as a living classroom and idea center, this four acre garden provides creative resources for anyone interested in gardening and edible landscapes. Explore the culinary, herb, and fragrance gardens, live-fire cooking area, theater, apiary, rose pavilion, berry house, and 40 community garden plots.

Directions: From downtown Columbus, take Broad St. east toward Bexley. Franklin Park Conservatory is on the right. Suburban Homestead Tour Sunday, August 14 • 2-4 p.m. Weurfulville Suburban Farmstead Teresa Gottier 7051 Weurful Dr., Canal Winchester, OH 43110 (614) 837-8445, [email protected] FRANKLIN CO.

Teresa Gottier of Weurfulville Suburban Farmstead farms a small yard using all possible space by growing vertically in containers and raised beds. While

24 PRESENTED BY OSU transitioning the yard from ornamentals to all edibles over the last several years, a variety of vegetables, herbs, berries, and fruit trees have been incorporated into the landscape. See how Teresa is extending the growing season through the use of low tunnels and a mini-greenhouse. Learn how her yields have steadily increased, enabling the micro-farm to produce enough food to feed the family year-round with surplus to sell to the neighbors!

Directions: From Columbus, take Rte. 33 S toward Canal Winchester. In Canal Winchester, turn left on Gender Rd., heading north. After approximately 1 mile, turn right on Winchester Crossing Blvd. After crossing the bridge, turn right on Weurful Dr. Look for a white ranch house on the right. WEURFULVILLE SUBURBAN FARMSTEAD SUBURBAN WEURFULVILLE

Northwest Ohio Hops Field Day Thursday, August 18 • 6:30-8:30 p.m. Agricultural Incubator Foundation Alan Sundermeier 13737 Middleton Pk., Bowling Green, OH 43402 (419) 354-9050, [email protected] www.agincubator.org WOOD CO.

Brad Bergefurd, Horticulture Specialist at OSU South Centers, will showcase the one-year-old hops planting at the farm. Learn about new hop cultivars, innovative hop production techniques, pest control, and harvesting.

Directions: The Agricultural Incubator Foundation is located 5 miles north of Bowling Green. From I-75, take the exit for Rte. 582 W/Middleton Pk. Take Rte. 582 W for one mile, past Rte. 25. The farm is located on the south side of road.

PRESENTED BY OSU 25 Community Urban Agriculture Tour Saturday, August 20 • 10 a.m.-12 p.m. University Church Sean Smith 4747 Hill Ave., Toledo, OH 43615 (678) 787-5691, [email protected] www.theuniversitychurchtoledo.org LUCAS CO.

See an array of agricultural practices in an urban, small-scale setting. From bees to chickens, greenhouses to hoop houses, and fish to fruit, University Church’s eight acres showcase something for everyone, including a growing community garden. Enjoy the morning learning about agriculture and how you can apply those practices in your own backyard.

Directions: The church is located on Hill Ave., west of Richards Rd. and east of Reynolds Rd. The church is on the south side of the road. Organic Crop Research Tour Thursday, September 8 • 2 p.m. Ohio Agricultural Research and Development Center West Badger Farm Kathy Bielek Apple Creek Rd., Wooster, OH 44691 (330) 202-3528, [email protected] http://u.osu.edu/offer WAYNE CO.

Attend this field day to learn about OSU’s latest research related to organic crop production and inputs. Topics will include a multi-year organic soil management project; oat, corn, and red clover variety trials; cover crops; and more. The field day will include tours of OSU’s East and West Badger Farms, Fry Farm, and Hort Unit 1.

Registration: To register, email [email protected] by September 2.

Directions: From Wooster, take Rte. 250 S to Apple Creek Rd. Turn left and go north 1.8 miles to the farm. Alternatively, from Wooster, take Rte. 30 E, and turn right. Go south on Apple Creek Rd. for 1.1 miles. Look for OFFER Field Day signs on the west side of Apple Creek Rd. between Ely Rd. and Secrest Rd.

26 PRESENTED BY OSU Soil Health Research Tour Thursday, September 8 • 7-9 p.m. SHARP Farm Site Jim Hoorman 11508 Township Rd. H-11, Ottawa, OH 45875 (419) 523-6294, [email protected] PUTNAM CO.

Tour participants will see replicated on-farm soil health research plots in a corn- soybean-wheat rotation with three different tillage systems: conventional tillage, long-term no-till, and long-term no-till with cover crop. Other trials include soybeans interplanted into corn for added nitrogen. Changes in soil health, weeds, insects, diseases, and nutrient runoff from the different plot treatments will be discussed.

Directions: From Ottawa, take Rte. 224 W for 1 mile and turn right on S. Main St. Go 1.3 miles and turn right on E. Blake St. In 325 feet, make a slight left on Anthony Ave., and then continue on Township Rd. 11 for 1.3 miles. Turn left on Township Rd. H-11. Travel 0.5 miles to the farm, which is on right side of road. Grape Production and Winery Tour Tuesday, September 20 • 6:30-7:30 p.m. Slate Run Vineyard Keith Pritchard 1900 Winchester Southern Rd., Canal Winchester, OH 43110 (740) 652-7260, [email protected] www.slaterunwine.com FAIRFIELD CO.

Slate Run Vineyard features 60 varieties of grapes on four acres. Tour the vineyard and winery and learn how they source local apples to produce 17 unique proprietary wines.

Directions: From Columbus, take Rte. 33 towards Lancaster and exit on Rte. 674. Turn right and follow Rte. 674 S for 6.5 miles to the winery, which is on the left side of the road.

PRESENTED BY OSU 27 Advancing Eco Agriculture (440) 632-1014, [email protected] www.advancingecoag.com Advancing Eco Agriculture (AEA) is a leader in the regeneration of food and agriculture. They create regenerative systems that help farmers grow disease and insect resistant crops with complete plant nutrition. Since its founding in 2006, the company has worked with thousands of farmers to provide complete soil and plant nutrition programs that foster a functional immunity in plants, which leads to high-yield, high-quality crops that are naturally resistant to disease and insect pests. For information about additional AEA summer farm tours in Kentucky, Iowa, Illinois and New York, visit www.advancingecoag.com/#!events/vkxps.

ADVANCING ECO AGRICULTURE FARM TOURS

Regenerative Vegetable Farm Tour Thursday, June 30 • 6:30-9 p.m. Blossom Acres Produce Eli Yoder 44548 County Rd. 19, Coshocton, OH 43812 COSHOCTON CO.

Eli Yoder grows 15 acres of nutrient-dense mixed vegetables at Blossom Acres Farm, which serves more than 100 community supported agriculture (CSA) shareholders. When Eli purchased the farm five years ago, the soil was extremely degraded after many years of being cash cropped in Roundup Ready corn. As a result, Eli lost most of his first CSA customers due to crop failures and poor fruit quality.

After integrating a regenerative program on his farm to bring back life to the dead soil, his yields, produce quality, and soil biology all improved dramatically. His CSA

28 PRESENTED BY AEA business rebounded and continues to grow each season. Attend this farm tour for a first-hand look at Eli’s crops and to hear the methods he employed to regenerate his farm. Refreshments will follow the tour.

Registration: To register, call (440) 632-1014 or go to http://bit.ly/blossom-acres by July 11.

Directions: From Coshocton, follow Rte. 83 N to County Rd. 19 and turn left. Continue 1.1 mi on County Rd. 19. Regenerative Corn and Soybean Farm Tour Wednesday, September 28 • 6:30-9 p.m. Jacob Yoder Farm Jacob Yoder 2165 County Rd. 70, Sugarcreek, OH 44681 TUSCARAWAS CO.

Find out more about organic corn and forage production at this field day held at a certified organic farm. Jacob Yoder farms 112 acres and has incorporated effective regenerative farming methods with successful results. Attend to learn about the correlations between healthy soil biology and successful crop production and to see fall management strategies. Refreshments will follow the walk.

Registration: To register, call (440) 632-1014 or go to http://bit.ly/organic-forage-production-walk by September 26.

Directions: From Sugarcreek, head northwest on N. Main St. toward 2nd St. Take a slight left to stay on Main St. and turn left on Rte.93 S/Mill St. After 2.1 miles, turn right on County Rd. 70. The farm is on the right in 1.7 miles. JACOB YODER FARM YODER JACOB

PRESENTED BY AEA 29 Ashtabula Local Food Council (440) 261-5112, [email protected] www.ashtabulafood.org

The Ashtabula Local Food Council (ALFC) works to develop a sustainable, local food culture in Ashtabula County. They focus on three distinct areas of local food work: Community, Growers, and Policy. Ashtabula County has a proud heritage of real food, and ALFC hopes to celebrate and expand that great tradition. ALFC works to achieve strong family farms and farming communities, ensure adequate nutrition for our most vulnerable populations, promote the stewardship of agricultural land, and preserve our environmental treasures. Join ALFC for the following farm tours, designed to increase healthy food access, cooperatively market, and work together to identify food system opportunities!

ASHTABULA LOCAL FOOD COUNCIL FARM TOURS Permaculture and Green Building Farm Tour Saturday, August 6 • 1-3:30 p.m. Red Beet Row Stephanie Blessing and John Wright 2873 E. Maple Rd., Jefferson, OH 44047 (440) 316-2338, [email protected] www.redbeetrow.com ASHTABULA CO.

At Red Beet Row, a new 14 acre education farm, Stephanie Blessing and Jon Wright experiment with permaculture and holistic growing and building methods. They

30 PRESENTED BY ALFC teach the best of what they’ve learned during on-farm classes. Join this tour to see their passive solar underground greenhouse, mobile animal shelters, hugelkultur (mound) beds, polyculture gardens, and more! On-farm products will be available for sale (cash only please).

Registration: To register, call (440) 316-2338 or email [email protected].

Directions: From I-90, take Exit 235 for Rte. 84/Rte. 193 N for Kingsville. Travel south on Rte. 193 for 7.2 miles (about 12 minutes). Turn right onto E. Maple Rd. Travel 0.8 miles. The farm is on the right. From Youngstown or Pittsburg, take Rte. 193 N, and turn left onto E. Maple Rd. Travel 0.8 miles. The farm is on the right. Experimental Building and Herb Sanctuary Tour Saturday, August 27 • 1-3:30 p.m. The Trillium Center and BLD farm Charles Schiavone and Leah Wolfe 715 Furnace Rd., Conneaut, OH 44030 (440) 812-9921, [email protected] www.trilliumcenter.org ASHTABULA CO.

BLD farm is a place for experiments, creativity, and healing. Charles Schiavone is a builder-carpenter-potter who is building with mud, grass, and sticks. BLD farm is the home of the Trillium Center, an educational project led by herbalist Leah Wolfe, which focuses on community health through whole foods and herbs. They sell eggs, culinary herbs, and leafy greens on-site and offer on-farm classes. See examples of natural building, rocket stoves, a greenhouse, herb gardens, and more.

Registration: To register, email [email protected] by August 20.

Directions: From I-90 W, take PA Exit 3 for Highway 6 N. Turn right toward Highway 20, then turn left on Highway 20. Drive 3.9 miles to Furnace Rd. Turn left and drive 1.7 miles to the farm. From I-90 E, take Exit 241 for Highway 7. Turn right on Highway 7, then turn left on Underridge Rd. (just before Beef and Beer restaurant). Drive for 2.7 miles and turn right on Furnace Rd. The farm is at the top of the hill. BLD FARM BLD

PRESENTED BY ALFC 31 Lessons Learned, Understanding Gained Farm Tour Friday, September 9 • 2-4 p.m. Farm 153 Tim and Barb Loya 1440 Overly Rd., Jefferson, OH 44047 (216) 299-4970, (216) 780-3526, [email protected] ASHTABULA CO.

Tim and Barb Loya of Farm 153 grow nutritious and delicious produce with the goal of enhancing the health and the culinary experience of their customers. They see their soil, air, water, and plants as parts of a complex living system that they build up according to organic methods, applying naturally-occurring inputs and avoiding all synthetic pesticides, herbicides, and fertilizers.

Since they started the farm in 2008, Tim and Barb have learned many expensive and painful lessons. Join this tour to learn how they’ve improved efficiency and quality and increased scale as they explain some fundamental mistakes that they made that can save beginning growers time, grief, and money. They’ll explore how important it is to consistently and effectively execute the basics in every task. They will also discuss their first steps toward discovering and using permaculture techniques to increase their efficiency and production. Visitors will walk away with a list of resources, materials, practices to avoid, and practices to embrace. Produce may be available for purchase on-site.

Registration: Pre-registration is encouraged, but not required. To register, email [email protected] with the number of people coming and any questions or farm topics you’d like to hear discussed.

Directions: Farm 153 is located near Rte. 11 and Rte. 307. From the west, take I-90 E. Use Exit 228 and take Rte. 11 S. Take Exit 84 for Rte. 307. Turn right and drive west on Rte. 307. Go 100 feet and turn right on Overly Rd. Proceed 0.6 miles. Farm 153 is the fourth house on the right, a brown ranch house with a red barn visible. Park in the U-driveway in front of the house. FARM 153

32 PRESENTED BY ALFC Columbus Agrarian Society (614) 557-8902, [email protected] www.columbusagrariansociety.com

The Columbus Agrarian Society (CAS) was established to provide agricultural assistance to central Ohio gardeners, farmers, and homesteaders with a focus on expanding and sustaining the local food supply and economy. We believe in sustainable and organic farming, teaching and learning with everyone who eats, connecting central Ohio consumers and growers, and advancing urban food systems. The CAS also sells professional growing tools and supplies and is a central Ohio distributor of Ohio Earth Food products. They are excited to offer this tour series focused on for-profit urban farming and to showcase this successful and dedicated group of farmers who provide a vital contribution to the community. Please consider joining us all to learn and be inspired!

COLUMBUS AGRARIAN SOCIETY FARM TOURS Creative Gourmet Produce Farm Tour Sunday, June 26 • 2-4 p.m. Peace, Love, and Freedom Urban Farm Milan Karcic 4541 N. 4th St., Columbus, OH 43224 (614) 390-3859, [email protected], http://bit.ly/1oFndHL FRANKLIN CO. Peace, Love, and Freedom Urban Farm is a certified organic urban farm focusing on specialty crops like ground cherries, currant tomatoes, cucamelons, orach, garnishes, rainbow carrots, and rainbow beets. They operate a Clintonville-based community supported agriculture (CSA) program, sell at the Clintonville Farmers’ Market, and provide produce to Central Ohio locally-sourcing restaurants. Learn about intensive and sustainable growing practices during this tour.

Directions: From I-71 in Columbus, take Exit 116. Drive east on Morse Rd. and turn right on 4th St. The farm is on the right side of the road. Parking is on-street; signs will be posted. PRESENTED BY CAS 33 Unique Kitchen Herb and Berry Farm Tour Sunday, July 17 • 2-4 p.m. Foraged & Sown Kate Hodges 1264 Elmore Rd., Columbus, OH 43224 (614) 208-2125, [email protected] www.foragedandsown.com FRANKLIN CO.

Foraged & Sown is a growing and foraging operation that seeks out flavors to share with customers at the Clintonville Farmers’ Market and select area retail outlets. The cultivated half of Foraged & Sown focuses on herb seedlings, culinary herbs, and specialty berries grown on multiple parcels. This tour takes place at the “home base,” which includes a front yard perennial and annual culinary herb garden, alpine strawberries, backyard-scale greenhouse and high tunnel, and multiple experimental plantings.

Directions: From I-71 in Columbus, take the Cooke Rd. exit. Travel east on Cooke Rd. and turn right at the light at Maize Rd. Turn left on Elmore Rd. The farm is on the left after the Atwood Pl. intersection. Park on the street. SWAINWAY URBAN FARM URBAN SWAINWAY COOKE FOREST EDIBLES AND MEDICINALS PEACE, LOVE, AND FREEDOM URBAN FARM

34 PRESENTED BY CAS Urban Gamebird Farm Tour Sunday, July 24 • 2-4 p.m. Pettibone Urban Game Jerah Pettibone 2102 Ormond Ave., Columbus, OH 43224 (614) 569-1132, [email protected] www.facebook.com/pettiboneurbangame FRANKLIN CO.

Join this tour to learn about the entire process of raising quail for meat and eggs including hatching, brooding, and egg and meat processing. Interact with birds of PETTIBONE URBAN GAME various types and ages, and see where they live, what they eat, and what they produce. Explore the perennial crops and plants on the homestead, visit with some Chukar partridges, and learn about some ways to use feathers and eggs for crafts.

Directions: The farm is located in northeast Columbus, off of Cleveland Ave. and between Cooke Rd. and Ferris Rd. Please park in the spots to the right and left of the driveway, or on the grass to the right of the driveway. Experimental Agroforestry Site Tour Sunday, August 7 • 2-4 p.m. Cooke Forest Edibles and Medicinals Bethani Turley and Chris Burney 4166 Maize Rd., Columbus, OH 43224 (330) 622-3860, [email protected] www.facebook.com/cookeforest FRANKLIN CO.

Cooke Forest Edibles and Medicinals is a small farm company that currently grows on an acre of wet clay soil at the back of a three acre city lot that makes up part of the head waters for Adena Brook. Bethani Turley and Chris Burney started their farm based on ideas about biodiversity and land management that they learned through permaculture, agroforestry, and experienced friends. The garden contains a wide variety of perennial and annual plants in an attempt to

PRESENTED BY CAS 35 mimic the eastern deciduous forest biome. Stop by and see the garden in all of its mid-summer abundance!

Directions: From I-71 in Columbus, take the Cooke Rd. exit. Travel east on Cooke Rd. and turn left at the light onto Maize Rd. Organic Niche Micro-Farm Tour Sunday, August 21 • 2-4 p.m. Swainway Urban Farm Joseph Swain and Rachel Tayse 1224 E. Cooke Rd., Columbus, OH 43224 (614) 557-8902, [email protected] www.swainway.com FRANKLIN CO.

During this field day, attendees will visit the most recently established ground plot of Swainway Urban Farm. Building a micro-farm enterprise within small spaces is possible through innovative farming techniques and a strategic approach. In six seasons of expansion, the farm has grown from a small backyard garden to three intensive production sites, drawing revenue of $150,000 on less than a 1/2 acre foot print. These sites include two outdoor gardens, a spring seedling hoop house, and an indoor facility growing mushrooms and microgreens year-round. Garden layout and niche crop production will be discussed, along with the business aspects of developing a sustainable and successful small plot farming system. Harmonious Homestead, the tour location, includes more than thirty perennial edible species, annual and wild food beds, a flock of chickens, and beehives. The homestead includes projects created by friends and children who use shared space to practice restoration agriculture and nature schooling.

Directions: From I-71 in Columbus, take the Cooke Rd. exit. Travel east on Cooke Rd. through the light at Maize Rd. Harmonious Homestead is approximately 1 mile from I-71 on the north side of Cooke Rd. FORAGED & SOWN

36 PRESENTED BY CAS Our Harvest Research and Education Institute Ken Stern (513) 473-1860, [email protected] www.ourharvest.coop/farmer-training

The Our Harvest Research and Education Institute (OHREI) works to increase vegetable crop acreage in the Cincinnati tri-state area by working directly with farmers. Sustainable growing methods and practices are stressed. OHREI coordinates an apprentice training program for farm staff, overseeing a 4,000 hour on-the-job training and over 288 hours of formal education. OHREI works with mentor farmers, who place their employees in the program, investing in the employee’s and the farm’s growth. OHREI farm consultants teach on-farm workshops and consult one-on-one with farmers. They also partner with Cincinnati State Community and Technical College’s Sustainable Agriculture Management Certificate program.

OHREI ON-FARM WORKSHOPS

Hands-On Gardening Workshop Sunday, June 26 • 2-5 p.m. Earth-Shares CSA at Grailville Karen Huseman 932 O’Bannonville Rd., Loveland, OH 45140 (513) 706-4315, [email protected] www.earthsharescsa.org CLERMONT CO.

Earth-Shares CSA’s mission is to provide members with fresh, organic vegetables produced by their farmers. They distribute healthy food through their community supported agriculture (CSA) program, a self-serve produce stand, and at the Loveland Farmers Market. Earth-Shares CSA started 10 years ago and leases long-time certified organic land from Grailville Farm.

PRESENTED BY OHREI 37 Join this workshop to learn about small-scale organic agriculture and see on-the- ground demonstrations. Gain insight into the organic label, which integrates cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Engage in hands-on activities, such as soil preparation with a broad fork, weeding with a wheel hoe, mulching tomatoes with a scythe, preparing irrigation systems, direct sowing and broadcast seeding, and observations of soil, plant health, cover crops, row cover, and insect habitats.

Cost and Registration: $10. Pre-registration required. To register, email Ken Stern at [email protected] or call (513) 473-1860 by June 22.

Directions: From north of Cincinnati, take I-71 to Exit 17 onto I-275 E. Go about 3.5 miles on I-275 to Exit 52 for Loveland-Indian Hill. At the traffic light, turn left onto Loveland Madeira Rd., toward Loveland. Go 3 miles to the traffic light at W. Loveland Ave. Turn right and go 1.2 miles, over the bridge across the Little Miami River, through downtown Loveland, and up the hill away from town. As you top the hill, the road levels out and the name changes to O’Bannonville Rd. Turn right at the Grailville sign and follow the gravel driveway to the small red brick building. Park opposite the building. Edible Fencing for the Urban Garden Workshop Sunday, November 13 • 10 a.m.-12 p.m. Yogi and the Farmer / Watkins Alley Gardens Alexa Abner and Jessica Starr 1213 Russell St., Covington, KY 41011 (513) 746-6137, (859) 466-9107, [email protected] www.yogiandthefarmer.com KENTUCKY

Permaculture design facilitates an ongoing relationship between people and plants. Join Alexa Abner and Jessica Starr as they add the next additions to their food forest gardens as a part of their continuous edible fencing project. Perennial plants are the anchor of their market gardens, providing reliable crops for their community supported agriculture (CSA) program, farmers’ market customers, and partner chefs each season. Learn the history and uses of the plants they

38 PRESENTED BY OHREI are cultivating. Take home your newfound knowledge and a few cuttings to get started on your own edible fence.

Cost and Registration: $10, includes perennial plant giveaway. Pre-registration required. To register, go to www.yogiandthefarmer.com or call (513) 746-6137 or (859) 466-9107 by October 13.

Directions: From Cincinnati, take I-75 S to Exit 191 for MLK Jr. Blvd./12th St./Pike St. Turn left onto W. 12th St. Continue for 1 mile on 12th St., proceeding over the overpass and crossing Madison Pk. The garden will be on your immediate right. Park on the street. From Kentucky, follow I-71 N/I-75 N to W. 12th St./MLK Jr. Blvd. in Covington.Take Exit 191 for 12th St. toward Pike St. Turn right on W. 12th St./MLK Jr. Blvd. Continue for 1 mile on 12th St., proceeding over the overpass and crossing Madison Pk. The garden will be on your immediate right. Park on the street. OUR HARVEST COOPERATIVE HARVEST OUR EARTH-SHARES CSA AT GRAILVILLE AT CSA EARTH-SHARES

PRESENTED BY OHREI 39 The Ohio State University Extension Sustainable Agriculture Team 2105 S. Hamilton Rd. Columbus, OH 43232 Yamaha Motor Corp. launches U.S. crop UAV spraying from Napa

• Members of the Yamaha Precision Agriculture team and Brittany Pederson, second from left, a professional crop adviser and viticulturist with Silverado Farming Company, in Napa Valley on Wednesday, May 18, 2016, for the inaugural commercial flight of Yamaha RMAX for agricultural spraying service in the U.S. (Yamaha Motor Corp. USA) BY JEFF QUACKENBUSH BUSINESS JOURNAL STAFF REPORTER May 19, 2016, 6:19PM

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• Drones fly into insurance grey areas The potential for unmanned aerial vehicles, often called drones, to up the game of North Coast agriculture has become reality, as Napa Valley now has the nation’s first UAV crop-spraying base.

Yamaha Motor Corp. USA in April opened an office at Napa County Airport for spraying of agricultural land in Napa and Sonoma counties with its RMAX remotely piloted helicopter (yamahaprecisionagriculture.com). On May 18, a Napa Valley vineyard was the site for the first U.S. commercial crop spraying by UAV. Yamaha’s UAV team applied a fungicide for Napa-based Silverado Farming Company to stave off powdery mildew — a bane of grapegrowers.

Yamaha has been using RMAX choppers internationally for 19 years, but the quest to use them in the U.S. has been a several-year effort, the company said May 19. The company has been working with the Federal Aviation Administration to receive appropriate certifications and testing the system in the field with the University of California, Davis. A representative from the California Department of Pesticide Regulation witnessed the RMAX flight on May 18.

“We’ve been diligently working toward this U.S. milestone for RMAX since 2012, when our research partnership with U.C. Davis began,” said Brad Anderson, a market development manager for Yamaha’s Unmanned Systems Division. “It’s gratifying to have earned support from both the aviation and agricultural communities. RMAX provides a unique and effective solution for spray applications, particularly for grape growers with vineyards on slopes or difficult terrain.”

RMAX is the only licensed unmanned aerial system, or UAS, in Napa. “We’ve followed the U.C. Davis research trials and evaluations pretty closely,” said Brittany Pederson, a professional pest-control adviser and viticulturist for Silverado. She watched the May 18 spraying. “The results of those trials and conclusions drawn from work at the Oakville Experimental Vineyards were pretty strong and gave us the confidence to begin our own experiments with the RMAX on privately owned commercial vineyards.”

Benefits cited for UAS spraying include safer and more reliable application of treatments with no soil compaction. Applications via RMAX are said to have proven faster and more efficient than current ground spray applications from four-wheelers, tractors or workers on foot. It provides growers with more flexibility and accessibility to their fields, giving them another option for applications.

In December 2015 Yamaha received Part 137 Agricultural Aircraft Operations Certification from the FAA, said to be the first for an unmanned aerial system. That allowed Yamaha to begin agricultural spraying in the U.S., subject to approval by state and local authorities.

The RMAX system has been in service internationally since 1997 and has logged more than 2 million flight hours treating agricultural acres. Today there are 2,500 Yamaha RMAX helicopters flying worldwide, spraying more than 2.4 million agricultural acres annually. Crops treated include rice, wheat, soybeans and vegetables.

Always Follow Label Recommendations by Dave Scurlock, OSU/OARDC Viticulture Outreach Specialist

There is a lot of information in the 2016 Midwest Fruit Pest Management Guide. I know I can become complacent or get into a routine and apply the usual materials and amounts, but is that information still current? I try to brush up and try to improve and learn a little more each year so that I continually have a better or at least a more current handle on the situation.

**The Spray Guide is updated every year and it is your responsibility to keep yourself informed, updated and current with these changes to be legal.

I was reading in the current spray guide, “Midwest Fruit Pest Management 2016,” when I came across the table that informs you about the REI (re-entry interval) and PHI (pre-harvest interval). I was shocked at the REI for Sevin. I was thinking that you can legally re-enter the sprayed field the next day, well……..In 2015, Sevin did have a 12 hour REI, in 2016 Sevin has a 2 day REI except if you are cane tying of girdling then Sevin has a 6 day REI. I have included a few REI or re-entry intervals that will help update you too. For the complete information on any chemical that you may be using in the vineyard, please refer to pages 92 and 93 of the Midwest Fruit Pest Management Guide 2016 and be safe. The only thing constant is change and it never hurts anyone to take some time and look up the information in the spray guide to keep everyone safe. You do not need to know everything, but you should be aware of the restrictions on the chemicals you do apply and remember to POST WARNING SIGNS.

Topsin M, 2 day REI for 2016, in 2015 the REI for grapes was 7 days

Pristine, 12 hour REI for all vineyard operations except for cane tying, turning or girdling then REI’s 5 days. This was the same in 2015.

Sevin east of the Rocky Mountains, 2 day REI, except if cane tying or girdling then 6 days REI

Captan 80WDG, has a 3 day REI for grapes for 2016, REI was the same in 2015.

The information is found on pages 92 and 93 of the Midwest Fruit Pest Management Guide 2016https://ag.purdue.edu/hla/Hort/Documents/ID-465.pdf and for comparison on pages 58 and 59 of the 2015 Small Fruit and Spray Guide. *No link available for 2015 Small Fruit and Grape Spray Guide since it has been updated and the link removed to avoid confusion.

I would recommend looking up each chemical that you plan to use this year and make sure you are in compliance FIRST with what the label says and Second, the spray guide.

News You Can Use

Itasca – New White Grape from the University of Minnesota April 2016

Itasca grape. Photo: David Hansen

The University of Minnesota recently released its fifth cold-hardy wine grape, named ‘Itasca.’ Itasca arose from a 2002 cross made by Peter Hemstad between Frontenac gris and MN 1243, and was identified in 2009 as an elite seedling.

Matthew Clark, assistant professor and grape breeder at the University of Minnesota, said “Itasca offers many benefits to wine grape growers over some of the currently available varieties. This is because it has much lower total acidity, disease resistance, phylloxera resistance, and can withstand cold temperatures. It appears to be even more cold-hardy than Frontenac. Itasca berries and wine are flavorful with notes of melon, pear, quince, and minerality.”

Data provided by Clark show that at harvest, titratable acidity in Itasca averages close to 10 g/L, while La Crescent is 14.5 g/L and Frontenac gris is 15.5 g/L. After the Polar Vortex winter of 2014, Itasca had over 60% primary bud survival, while other white cultivars had less (Frontenac gris, 20%: Frontenac blanc, 35%; La Crescent, 30%).

Licensed nurseries will begin selling Itasca in 2017. Below are links to other articles and videos about Itasca.

University of Minnesota press release: http://discover.umn.edu/news/food-agriculture/university- minnesota-releases-its-latest-cold-hardy-wine-grape

CBS Minnesota: http://minnesota.cbslocal.com/2016/04/04/u-of-m-white-wine-grape/

Wines and Vines article: http://www.winesandvines.com/template.cfm?section=news&content=167366

The Northern Grapes Project is funded by the USDA’s Specialty Crops Research Initiative Program of the National Institute for Food and Agriculture, Project #2011-51181-30850

Source: American Fruit Grower May 17, 2016 http://www.growingproduce.com/vegetables/border-protection-intercepts-new-leafhopper-in- wine- shipment/?utm_source=knowledgemarketing&utm_medium=newsletter&utm_campaign=afgene ws+05182016&omhide=true&eid=225307565&bid=1407892 Border Protection Intercepts New Leafhopper In Wine Shipment

Posted By: Christina Herrick |

Euscelis incisus Kirschbaum (Photo credit: CPB)

A U.S. Customs and Border Protection agriculture specialist working at the Houston Seaport intercepted a “First in the Nation” pest, preventing its introduction into the U.S.

The adult leafhopper pest was found in a tile and wine shipment imported from Italy; the pest has never before been reported in American agriculture.

A CBP agriculture specialist was inspecting the shipment when she intercepted a leafhopper inside the container. The specialist obtained the specimen and forwarded it to a USDA and Plant Health Inspection Service (APHIS) entomologist for identification.

The Smithsonian Systematic Entomology Laboratory identified the pest as

(Cicadellidae), a “First in Nation” pest for the U.S. USDA determined the shipment could not be treated because the wine corks would absorb the methyl bromide fumigant and deemed the shipment would not be safe for human consumption if treated.

“CBP agriculture specialists pay such microscopic attention to detail when inspecting agriculture products that they are able to find the tiniest of pests or plant disease,” says Acting Area Port Director Erik Shoberg. “This interception is an example of how our agriculture specialists work to prevent the introduction of harmful pests that could negatively affect U.S. agriculture.”

The Euscelis incisus Kirschbaum has been known to affect citrus, apples, pears, strawberries, tomatoes, potatoes, carrots, grapevines, peaches, and other crops in Europe. Cicadas……..They are Here! by Dave Scurlock, OSU/OARDC Viticulture Outreach Specialist

The 17 year Cicadas were predicted to come out of the ground around mid-May in Ohio. The Cleveland Weather Stations predicted May 23 for the anticipated emergence. The soil temperature needs to be 640F for the Cicadas to trigger emergence.

A couple of weeks ago I acquired these photos of Cicadas emerging in the Parkersburg, WVA area from the Vinberige Winery facebook page.

Ohio Emergence Map for 2016

In case you have forgotten what the Cicadas sound like click on the link below http://www.oardc.ohio-state.edu/grapeipm/Files/chloromera.wav

Chemical Recommendations

Recommendations are taken from past information from the Midwest Tree Fruit Spray Guide for apples and coordinating like insecticides that are also labeled for grapes. Disclaimer: The chemicals recommended should be effective for cicadas but our target insect is phylloxera and overlapping of the cycles could control cicadas so no additional insecticides are needed to treat cicadas specifically.

Excellent control of Cicada and Phylloxera Danitol2.4EC-10.7-21.33oz/A. This provided excellent control of phylloxera when applied at 8-10 inch shoot growth and then reapplied in 2 weeks. Monitoring and scouting for both phylloxera and cicadas should be made every couple of days. Vineyards near wooded areas are going to be more susceptible to infestations.

Good for Cicada and Phylloxera Assail30SG-2.5-5.3oz/A. This provided excellent control of phylloxera when applied at 8-10 inch shoot growth and then reapplied in 2 weeks. Monitoring and scouting for both phylloxera and cicadas should be made every couple of days. Vineyards near wooded areas are going to be more susceptible to infestations.

Good rating for Cicada only *SevinXLR Plus(4F)-2qts/A. This can be used for Cicadas but it does not have a rating for phylloxera. Caution: If you are an apple grower Sevin can cause fruit thinning when the fruit is at the 10mm size or equivalent to the size of a dime. Grape growers do not need to worry about thinning with grapes unless you grow apples too.

The 2015 Midwest Tree Fruit Spray Guide and the Midwest Fruit Pest Management Guide 2016 both mention cicadas in them. *For apple growers you want to avoid pyrethroids that also kill beneficial mites which can result in a severe mite outbreak. Insecticides to control Cicadas in vineyards are not specifically mentioned but some of these same chemicals labeled in the orchard are also labeled in the vineyard and will kill the Cicada although we may be targeting other insects that appear on the label. Briefly, Cicadas will become collateral damage. Cicadas may be around for 5 to 6 weeks before they die of natural causes so you must scout for them and apply additional sprays beyond what is needed for Phylloxera if you are getting too much damage.

Cicadas also make good fish bait!

Research-wise:

A grape phylloxera study is underway in the Frontenac block at the Kingsville Research Station to evaluate the efficacy of non-restricted use pesticides for This little brown bug is good news for management of these insect pests. the grapevine!

They may be small, but these predatory bugs pack a punch! Commonly called damselbugs (in the insect family Nabidae), these insects feast on other soft- bodied insects, like aphids and caterpillars, by sticking their sharp, straw-like mouthparts into their prey and sucking their juices out! If you see these insects, don’t worry because you’re in good company! Hopefully we’ll catch a picture next time of this predator with its prey!

Elizabeth Long Entomology Grape IPM

Photo: E. Y. Long Photo: E. Y. Long Application of microwave technology for management of vineyard pests • Radio frequency heating (microwaves) have been used in a number of settings to manage pests (insects, weeds, pathogens) with variable success. In short, this technology offers the benefit of transferring energy faster and more efficiently that heated air or water treatments and is known to kill insects; however it is rarely used on a commercial scale as an insect-control technique. A review of the literature in a nutshell: 1. Microwave technology is generally used most these days to manage insect pests of stored grain. 2. There is application of this technology as a post-harvest treatment against pests (pathogens, insects) in nuts and fruits, like peaches and cherries, but fruit quality can be impacted. 3. In the field, this pest management approach is used as a soil application where it can be useful in reducing the germination of weeds, but with inconsistent results. Unfortunately, this approach is much less effective for management of insects, nematodes, or fungi in soil. 4. The key limitation of this technology is the ability to uniformly heat the soil to a temperature that destroys the target pest without also damaging the crop or the crop plant. 5. Differences in things like soil type and also moisture content (of the seed, the bug, etc), make it hard to determine a “go-to” value for the temperature or the amount of energy to apply as microwaves. As a result, it can require a lot of trial and error efforts that may incur a cost. 6. Last, but not least, it’s pretty expensive to apply this technology at a field realistic scale due to the costs of the microwave and also the energy to heat the soil to a high enough temperature to have an impact on the target pest.

(References: Vincent et al. 2003. Annual Review of Entomology. 48:2261-281 | James et al. 1992. Experimental & Applied Acarology. 14:175-178 | Nelson, S. O. 1995. American Society of Agricultural Engineers. 39:281-289)

Dissolved Oxygen Management Strategies For Commercial Wineries

T.E. Steiner Enology Program Manager & Outreach Specialist Department of Horticulture and Crop Science The Ohio State University/OARDC 1680 Madison Avenue Wooster, Ohio 44691

Introduction

The benefits and drawbacks of dissolved oxygen in wine can be discussed at great length. This article will provide an initial overview touching on some of the benefits and negative aspects regarding the impact of oxygen in wine. However, to extend the aging potential and prevent undesirable changes in the wine due to excess oxygen, a winemaker must recognize that in most cases oxygen is considered to be detrimental in the production of premium quality wines. Key areas of the winemaking process will be identified so winemakers can take precautions in identifying practices in preventing excess oxygen absorption into wine causing a reduction in overall wine quality.

Types of oxidation and potential negative effects

Enzymatic Oxidation: Juice and must oxidation is catalyzed by an enzyme termed polyphenoloxidase (PPO). This enzyme oxidizes certain phenolic molecules to produce quinones. These compound form polymers which influence wine color and flavor with the loss of varietal character. Typically, these wines develop a brownish tint and may produce an oxidative odor of acetaldehyde (sherry like). At correct sulfur dioxide (SO2) levels, these enzymes are easily inhibited in musts. Also, their oxidative activity does not occur in wines.

Another enzyme to produce oxidative reactions is laccase which occurs in unsound or rotten fruit. This rot is caused by Botrytis cinerea and is often called “Bunch Rot”. Winemakers consider laccase a more serious problem than PPO. This enzyme has more resistance to SO2 and has a wide range of oxidative substrates. When oxygen is present in wines, laccase activity can continue and cause browning with a decrease in varietal aroma.

Chemical Oxidation: This is the main oxidative process in wines and involves the oxidation of polyphenols, such as catechin, epicatechin, anthocyanins and other phenols present in grapes. Through a series of reactions with oxygen, certain phenols form quinones and another by product, hydrogen peroxidase (H2O2). This oxygen containing compound is a stronger oxidizing agent than PPO. This oxidizing agent converts ethanol to acetaldehyde resulting in a sherry-like aroma in the wine. If wines are not protected with SO2 and from oxygen exposure, chemical oxidation yields

1 several negative sensory notes. These include brown-yellow coloration and off-odor formation with aroma degradation.

Microbial Oxidation: Spoilage microorganisms such as acetic acid bacteria (AAB), film yeasts (Candida) and Brettanomyces (“Brett”) are dependent upon oxygen. AAB produces acetic acid (vinegar odor) from ethanol and may also yield acetaldehyde (sherry-like odor) and ethyl acetate (fingernail polish) under certain conditions. In addition, certain “wild” yeast belonging to the group Kloeckera and Hanseniaspora in the absence of sulfur dioxide can be abundant in must and juice at the beginning stages of fermentation (Zoecklein, 1995). These native yeasts are often associated with cold soak procedures of red and white wine varieties that can produce high levels of ethyl acetate and acetic acid as an off by-product. This ester has a distinctive spoilage odor, reminiscent of nail polish remover. Growth of “Brett” in wines express off – odor descriptors as: horsey, barnyard and medicinal. This yeast is usually associated with wood cooperage and its taint production is linked to volatile phenols. Film yeasts, such as Candida spp. and Pichia spp., form a chalky layer on top of stored wine, not filled to capacity. They are associated with oxidative defects, like acetic acid, aldehyde and volatile esters of acetate.

Benefits and critical times for dissolved oxygen in must and wine including several important cellar practices

Hyperoxidation: In some cases, oxygen exposure in the must/juice otherwise known as hyperoxidation has been associated with stabilizing white wines from further browning oxidation during the vinification process. This is believed to help extend the shelf life potential in white wines. This enzymatic oxidation occurs in must/juice of white wine varieties absent of sulfur dioxide (SO2) where certain phenol groups react with oxygen to produce yellow quinones. These compounds in turn react with more oxygen to yield brown colored products which fall out as a precipitate and are racked off the juice prior to fermentation. This process stabilizes further browning reactions in wine from this source (Ough, 1992). The difficulty of this procedure lies in knowing the actual oxygen capacity of the must/juice relating to the total amount of phenolic substrates present, the variation in enzyme activity and the proportion of phenolic components serving as substrates for enzymes. This can vary based on cultivar and vineyard (Boulton, et al., 1999). There have been mixed reviews from studies indicating the final effect on sensory evaluation of wines treated by the hyperoxidation procedure. Although, the author of this text through his experience considers hyperoxidation of grape juice as being slightly less delicate in expressing varietal character in sensory evaluation, more studies need to examine the effect of shelf life stability of different white wine varieties processed by this procedure. Also, this oxidative process is not implicated in oxidative reactions occurring in wine.

Fermentation: Oxygen is also essential during the initial stages of alcoholic fermentation for healthy yeast propagation and fermentation profiles. Most of the dissolved oxygen occurs at grape crushing, pressing and racking which can approach the saturation point at 6-9 mg/L depending on temperature, equipment and handling procedures. When musts lack oxygen, the fermentation process becomes slow and often stops to yield an unacceptable wine. After a few generations of yeast growth, sterols are initially used up and not renewed. Oxygen is critical to sterol synthesis and 2 thus the successful completion of primary fermentation (Peynaud, 1984). The lack of oxygen can cause stuck or sluggish fermentations resulting in expected dry wines being sweet on the palate in addition to potential yeast stress producing off by- products such as hydrogen sulfide. Essential concentrations of oxygen to fermenting must/juice exhibit levels near 4-6 mg/L at the beginning and end of yeast cell growth to ensure a successful finish to primary fermentation (Specht, 2010). A majority of the oxygen will be scavenged by the yeast cells or blown off by the production of carbon dioxide (CO2) during the fermentation process.

Micro-oxygenation: Some controlled oxygen exposure may also be beneficial in select red wines during barrel aging by a cellar procedure known as micro- oxygenation. This controlled process increases phenol polymerization, improves color stability and has an effect of softening the palate (reducing harshness) in red wines (Zoecklein, 1995). It is important to understand that micro-oxygenation is intended to avoid excessive accumulation of dissolved molecular oxygen in the must or wine that causes oxidation (Smith, 2002). However, the advantages of micro-oxygenation needs further research performed and should be performed by trained personnel only in recommending this technique.

Oxygen Elimination: Post - Primary Fermentation and Prior to Bottling

As indicated above, oxygen is generally understood to be detrimental to wine quality especially from the end of fermentation through wine storage and bottling. The presence of oxygen after primary fermentation and during the latter stages of wine production can increase browning reactions, chemical and microbiological instability and result in the production of off aromas such as acetaldehyde.

Attention must be given during the cellaring process to avoid those potential sources for oxygen pickup and prevent excess oxygen from dissolving into the wine. Key sources for oxygen pickup include: racking, excess headspace, pumping, cold stabilization, filtration and bottling. Depending on temperature, dissolved oxygen levels can range from 6 to 9 mg/L in wine (Peynaud, 1984). Higher levels are expected at lower temperatures. Since the rate of oxidation increases with temperature, it is critical to add the appropriate amount of SO2 based on wine pH. Furthermore, when kept at low temperatures, such as during cold stabilization, protecting the wine from air and keeping tanks full is essential to minimize oxygen absorption in wines (Gallander, 1991).

When wine is moved in the cellar from tank to tank or barrel to barrel we are vulnerable to increased amounts of oxygen dissolving into our wine. Therefore it is vital to limit movement of wine as much as possible. Critical aspects regarding maintenance and use of pumps and filtration equipment according to manufacturer’s directions are essential in keeping excess oxygen from entering into our wines during this time. Inspect for leaky pump seals, secure loose hose connections, and make sure filter plates are tight to help minimize oxygen pickup. When racking, it is vital to purge all transfer lines/hoses with an inert gas such as nitrogen, carbon dioxide or argon to help displace oxygen. Prior to racking it is also recommended to purge the receiving tank or vessel with an inert gas as well. It is also good practice to rack from the bottom of one tank to the bottom of the receiving tank or vessel. Also, plan 3 accordingly with no headspace in any tanks or barrels during wine storage. If any headspace exists, an inert gas blanket is vital to drive off the oxygen in the headspace.

Another area of concern for excess oxygen dissolving into our wine occurs during cold stabilization. Since oxygen dissolves into wine more readily at cold temperatures, it is essential to recognize this and make sure SO2 levels are up based on wine pH prior to cold stabilization procedures. Avoiding headspace during this process is also critical in protecting our wine from oxygen absorption.

Prior to bottling, excess oxygen in wines can be removed by using an inline sparger. This introduces an inert gas like nitrogen (N2) or CO2 through a porous stainless steel cylinder suspended in the wine. As the wine passes around the sparger, gas bubbles enter the product and displace the dissolved oxygen. The bubbles will rise to the top of the tank releasing the inert gas and oxygen. For this procedure, the use of CO2 as an inert gas is less effective and may excessively carbonate (saturate) the wine prior to bottling; therefore, N2 is preferred (Ough, 1992).

Oxygen Elimination at Bottling

Bottling is the last process where added dissolved oxygen can have a significant negative impact on the aging potential and quality of the wine being released to the consumer. Thus, extreme care must be employed in minimizing the amount of oxygen entry at bottling.

Oxygen has the potential to dissolve into the wine at every stage of the bottling process. A recommended level for total dissolved oxygen in bottled red wines should be below 1.25 mg/L and 0.6 mg/L for white, blush and rose wines (Fugelsang, 2009). Major sources of oxygen diffusion into wine at bottling occur during wine transfer, filtration, filling and headspace levels of the bottling tank, filler and bottle. Each process will be described in further detail below.

When transferring wine to the bottling tank, it is advisable to purge the tank and transfer lines as mentioned above with N2 or CO2 prior to filling. If any headspace is present after filling the bottling tank, it is important to use an inert gas on the surface to prevent oxygen from dissolving into the wine. Often, a mixture of N2 and CO2 can be beneficial especially for white wines. Maintaining a slight but constant pressure over the headspace is recommended. Although CO2 levels ranging from 300 – 600 mg/L can enhance a young white or light red wine (Peynaud, 1984), caution must be used that excessive pressure may cause too much CO2 absorption providing a noticeable tactile sensory perception and possible bubble formation. In addition, excessive CO2 levels can cause an increase in pressure possibly pushing the cork out after bottling. Therefore, the use and monitoring of CO2 in the wine prior to bottling by Carbodoser is beneficial in adjusting concentrations up or down accordingly for these purposes. The Carbodoser is a relatively simple technique involving a glass tube measuring the amount of CO2 out-gassed from a fixed volume of wine. Comparing actual results with a calibration curve provides the concentration of CO2 in mg/L of wine.

4 Wine filtration prior to bottling is another source for oxygen pickup. During filtration, it is important to operate the filtration unit according to the manufacturer’s directions making sure all connections and pads are tight to prevent oxygen entry. Purging of air from the filter pads and transfer lines is also a recommended practice.

Wine entering the filler bowl is typically one of the most problematic sources for oxygen pickup. The filler bowl should also be covered with an inert gas to reduce oxygen pickup. Depending on the type of filler used, filling of wine into bottles can increase the levels of dissolved oxygen by 0.5 to 2.0 mg/L (Peynaud, 1984). The length of the fill spouts as well as the type and force of the jet may influence the amount of dissolved oxygen. Therefore, it is advisable that filling tubes be as long as possible depending on the bottle. Providing vacuum prior to filling and flushing with 2 to 3 volumes of N2 has been reported to lower oxygen absorption at bottling (Boulton, et al., 1999).

After filling, bottle headspace is another source of oxygen absorption. This is due, in part, to the variability of the bottle headspace, which is influenced by such factors as, wine temperature, solubility of gases in the wine, bottle size and shape. To help reduce oxygen ingress at this stage, the injection of an inert gas such as N2 or CO2 can reduce the amount of oxygen in the headspace. According to Peynaud (1984), a small amount of CO2 supplied to the bottle headspace will help replace the oxygen and diffuse into the wine causing a depression which also helps prevent the problem of wine leakage due to expansion. In addition, a bottling line supplied with vacuum filler is also effective in reducing the amount of oxygen in the headspace. Similarly, a controlled dosage of liquid N2 into the wine after filling is another good option in flushing oxygen from bottle headspace for screw-cap operations (Crochiere, 2007).

The corking machine may vary on whether it supplies a vacuum or not prior to cork insertion. According to Crochiere (2007), if set up properly supplying a vacuum at corking can help reduce the amount of oxygen absorption into the wine.

Whether using inert gas sparging, pulling a vacuum, liquid N2 dosing or a combination of these procedures, it is advisable to keep the time and distance from the filler to the corking machine as short as possible. In addition, if there is an interruption in the bottling line process, down time may cause the inert gas to escape allowing oxygen to concentrate back into the headspace of the bottle. Therefore, if a bottling line stoppage has occurred, it is advisable to remove all bottles in question and dose them again or discard them from the bottling line.

The last important item of the bottling process that influences oxygen absorption in wine and ultimately affects aging potential is the closure. Today, there are many wine closures available each having different properties. Two major functions affecting oxygen pickup in bottled wine include closure recovery time from compression and the rate of oxygen permeation. Lopes et al., (2007) indicated that the level of oxygen permeation is lowest for screw caps and “technical” corks, intermediate for conventional natural cork stoppers, and highest for synthetic closures. Further, they showed that differences in oxygen pickup varied among grades of each closure. This variability could then provide an explanation for bottle to bottle 5 variation. This finding was in agreement with the results reported by Crochiere (2007). Both studies reported the need to be more consistent in production standards of each type of closure as it relates to compression recovery and oxygen ingress rates.

Author Note: This article has been reprinted with the approval of Wines & Vines which was submitted by Todd Steiner and published in the August, 2013 Issue

References:

BOULTON, R.B., V.L. SINGLETON, L.F. BISSON, and R.E. KUNKEE. 1996.

Principals and Practices of Winemaking. New York: Springer Science+Business

Media, LLC.

CROCHIERE, G.K. 2007. “Measuring oxygen ingress during bottling/storage.”

Practical Winery and Vineyard. (January/February): 74-84.

FUGELSANG, K.C. 2009. Personal communication

GALLANDER, J.F. (1991). “Wine oxygen level: how much is too much?” Proc. of

The Ohio Grape-Wine Short Course. HCS Department Series 621. Wooster, OH. pp.

48-51.

LOPES P., C. SAUCIER, P. TEISSEDRE and Y.GLORIES. 2007. “Oxygen transmission through different closures into bottled wine.” Practical Winery and

Vineyard. (January/February): 65-71.

OUGH, C.S. 1992. Winemaking Basics. New York: Food Products Press.

PEYNAUD, E. 1984. Knowing and Making Wine. New York: John Wiley and Sons.

SMITH, C. 2002. Micro-oxygenation in extended maceration and early stages: immediate effects and early stages. Proc. of The Ohio Grape-Wine Short Course.

HCS Department Series 726. Wooster, OH. pp. 54-63.

6 SPECHT, G., 2010. Yeast fermentation management for improved wine quality. In

REYNOLDS, A.G., (Ed.), Managing Wine Quality (Vol. 2). (pp. 3-33). Woodhead

Publishing Limited.

ZOECKLEIN, B.W., K.C. FUGELSANG, B.H. GUMP, and F.S. NURY. 1995. Wine

Analysis and Production. New York: Chapman & Hall.

7 SW Ohio winery captures ‘Best of Show’ in wine competition

By Mark Fisher - Staff Writer, Dayton Daily News 1 Posted: 12:05 p.m. Friday, May 20, 2016

The Meranda-Nixon Winery near Ripley southeast of Cincinnati captured the top “Best of Show” award at the 2016 Ohio Wine Competition.

The winning wine was the 2013 Meranda-Nixon Cabernet Franc Reserve, and 100 percent of the grapes used to produce the wine were grown in the winery’s vineyards, located near the Ohio River outside Ripley.

This is the first time the winery has captured a top award at the Ohio Wine Competition, the judging for which was held earlier this week, May 17-18, at Kent State University’s Ashtabula campus in northeast of Cleveland.

“We’re honored and humbled,” winery co-owner Maura Meranda said this morning, May 20.

Meranda said the award represents affirmation for the efforts of her husband and winemaker, Seth Meranda, and their family members who work at the winery. Seth Meranda co-founded the winery with his late wife Tina Meranda-Nixon, who died in 2012. The 11.5 acres of vineyards are on land where Seth Meranda’s great-grandfather lived and grew tobacco and grains. + The Meranda-Nixon 2013 Cabernet Franc Reserve has been named the “Best of Show” at the 2016 Ohio Wine Competition. MARK FISHER/STAFF

“This says something for what we’re doing down here, and it shows that the Ohio River Valley is producing some high-quality, Napa-like wines,” Maura Meranda said.

The winery hadn’t made a “reserve” bottling of their cabernet franc since 2007. But the growing conditions in 2013 were favorable, especially in August and September, and the resulting wine warranted a “reserve” status, Meranda said.

The wine is currently available only at the Meranda-Nixon tasting room at 6517 Laycock Road in Ripley, but it is expected to reach retail store shelves in the coming months, Meranda said. The bottle price is $24.99. + The Meranda-Nixon 2013 Cabernet Franc Reserve has been named the “Best of Show” at the 2016 Ohio Wine Competition. Submitted photo

Maura Meranda poured samples of her winery’s estate Cabernet Sauvignon and Norton red wines at the Fleurs de Fete at Carillon Park, held last Sunday, May 15 in Dayton.

Ferrante Winery, in Ashtabula County northeast of Cleveland, was recognized for best dessert wine for its 2013 Vidal Blanc Ice wine and for best rosé for its Rosato; Maize Valley Winery, in Hartville between Akron and Canton, also captured two awards, the best white for its “Mad Cow” bottling of Niagara, and best sparkling wine for its “White Wedding” bottling of sparkling Niagara.

The “best fruit wine” designation was won by Doughty Glen Winery in Millersburg southwest of Canton for its raspberry wine, and Chateu Tebeau Vineyard & Winery in Helena between Bowling Green and Fremont in northwest Ohio won best red wine for its Petite Sirah. That wine was elevated to “best red” after the Meranda-Nixon Cabernet Franc captured the overall “Best of Show” designation.

Note: The author of this story, Mark Fisher, served as a judge at the 2016 Ohio Wine Competition. All wines at the competition are evaluated “blind,” with judges not knowing the identities or producers of each sample. The competition attracted 252 entries this year, and is open to wines made from grapes grown outside Ohio as well as to wines made from fruit grown in Ohio vineyards.

SOURCE: DAILY NEWS 16 May 2016 https://www.newscientist.com/article/2088322-synthetic-wine-made-without- grapes-claims-to-mimic-fine-vintages/ Synthetic wine made without grapes claims to mimic fine vintages

Notes of ethyl hexanoate and pineapple Gilaxia/Getty By Chris Baraniuk “We can turn water into wine in 15 minutes.” So claims the Ava Winery, a San Francisco start-up that is making synthetic wine without grapes – simply by combining flavour compounds and ethanol. Mardonn Chua and Alec Lee came up with the idea while visiting a winery in California’s Napa Valley in 2015. There, they were shown the bottle of an iconic wine, Chateau Montelena, which is famous for being the first Californian Chardonnay to beat French contenders at the Paris Wine Tasting of 1976. “I was transfixed by this bottle displayed on the wall,” says Chua. “I could never afford a bottle like this, I could never enjoy it. That got me thinking.” Traditionally, wine is made by fermenting grapes – yeast turns sugars in the grape juice into ethanol. The process also develops many hundreds of flavour compounds, but takes time and produces variable results. Could there be a simpler way? Within days, Chua had begun tinkering, combining ethanol with fruity flavour compounds like ethyl hexanoate, which has a fruity, pineapple-like aroma. The initial concoction was monstrous, he says. But six months later, Chua and Lee now think they have produced an experimental synthetic wine that mimics the taste of the sparkling Italian white wine Moscato d’Asti (see our tasting notes below), and are now turning their hands to producing an imitation Dom Pérignon champagne.

A flavour in a haystack Wine wouldn’t be the first drink to be artificially mimicked (see “Faking a flavour”, below), but it could be the most complex. For all the world’s love of wine, our understanding of which components are most important for the taste and finish of a wine is patchy at best. A bottle usually contains around 1000 different compounds, making the challenge of identifying those that are fundamental for flavour significant. So the team decided to combine chemistry with the expert taste buds of a qualified sommelier. Using gas chromatography mass spectrometry and other tools, the team analysed the composition of wines includingChardonnay, champagne and Pinot Noir, identifying key flavour molecules – like the esters ethyl isobutyrate and ethyl hexanoate – and their concentrations (see graphic below). They then mixed these molecules and tinkered with their proportions, and had their sommelier test their resulting concoctions.

Tony Milanowski, a winemaking expert at Plumpton College in the UK, has his doubts. Some flavour compounds like fatty acids and esters may be difficult to dissolve straight into a synthetic batch. These are usually produced as microbes ferment the grapes, gradually releasing the chemicals in forms that are able to mix with the other compounds present. But Chua and Lee are not deterred. “The big secret here is that most compounds in wine have no perceptible impact on the flavour or the aroma,” says Lee.

Classic champagne “It’s absolutely going to be substantially cheaper,” Lee says of their method, which cuts out the need to grow grapes and then ferment them over long periods. They plan to sell an initial batch of 499 bottles of a Dom Pérignon mimicFor $50 a pop, they will begin shipping this summer to customers keen to experience the taste of a classic champagne that could otherwise cost upwards of several hundred dollars. But the team is likely to meet with stiff resistance from classical wine makers and researchers. “It’s nonsense, to be honest with you,” says Alain Deloire, director of the National Wine and Grape Industry Centre at Charles Sturt University, Australia, who has worked for Champagne specialists Moët & Chandon.

Welcome to the wine lab Ava Deloire argues that the natural origins of wine – the landscape and culture where the grapes grow – have an indispensable impact on the drink that is produced, and that consumers look for this in what they buy. One thing that certainly might put consumers off is that any synthetic wine is unlikely to have the word “wine” on its label. There are strict rules governing which products may use this term – in the EU, for example, it must apply only to the fermented juice of grapes, whereas in other jurisdictions like the US other fruits can be used. But although losing some of the trappings of traditional wine may make synthetic ones less attractive, French winemaker Julien Miquel can foresee an interest in trying recreations of classic vintages. “There would be some curiosity on how close they could get,” he says. Tastes like a 'pool shark'

Lisa Grossman tasted an early version of the Ava Winery's Moscato d'Asti mimic. I had high hopes for the synthetic Moscato d'Asti. Unfortunately, I don't think it's ready to compete with the real thing.

We did a blind taste test between the synthetic wine and a Ruffino 2014 wine from Italy. The smell was the first thing that gave the synthetic stuff away: while the Ruffino smelled grapey and fruity, the synthetic wine smelled astringent, more like cleaning alcohol or plastic. One of our co-workers described it as the smell of those inflatable sharks you take to the pool. Not very appealing.

The two wines were very different in colour, too – the Ruffino was a deeper yellow, and the synthetic wine was clearer with smaller bubbles. The Ruffino was a bit thicker, and when you swirled it in the glass it left slight streaks running down the sides, a feature known in the wine business as "legs". The synthetic wine didn't have much in the way of legs at all.

The synthetic wine tasted better than it smelled, though. It was sweet, which I expected, but not overpoweringly sweet. It had some fruity notes like pear or peach, and maybe something artificially floral-scented, like a lavender soap. But that essence of plastic bag was back on the aftertaste.

Overall, I'm not sure I would drink a whole glass of this. Faking a flavour

Synthetic wine wouldn't be the first tasty substance to be chemically mimicked.

Vanilla essence: The world's second most expensive spice after saffron is facing a global shortage, with prices of Madagascan natural vanilla doubling to £158 per kilogram in the last 12 months. But home bakers need not fear – chemically synthesised vanillin has been used as a cheap but tasty substitute for over 100 years, costing only £10 per kg. Lemonade: You don't need life to give you lemons to be able to make lemonade. A basic version can be made simply by combining citric acid with sugar and carbonated water. Some argue this mixture doesn't taste as good, but it is easier to preserve. Sugar: The artificial sweetener xylitol is made by reacting xylose with hydrogen. Sugar substitutes are lower in calories than sugars like sucrose, and several are better for your teeth and blood sugar levels too.

Source: Morning Ag Clips- Ohio Department of Agriculture director honors top wines Published: May 24, 2016 10:34 AM

Reynoldsburg, OH - Ohio Agriculture Director David T. Daniels honored the Director’s Choice recipients at an event held at the Statehouse for retailers, distributors, restaurateurs and winery owners.

More than 20 wines were evaluated by a panel of judges, on behalf of Director Daniels, for the highly coveted award. The 2016 award recipients are:

White Wine: 2014 Firelands Gewurztraminer, Firelands Winery, Sandusky

Red Wine: 2012 Valley Vineyards Cabernet Sauvignon Reserve, Valley Vineyards, Morrow

Specialty Wine: Gervasi Sognata Ice Wine, Gervasi Vineyard, Canton

All of the Director’s Choice award recipients are eligible for the Ohio Quality Wine designation. It was created in 2007 by the Ohio Grape Industries Committee and is assigned to wines made from at least 90 percent Ohio-grown grapes. These wines must also achieve at least 15 of 20 points on a sensory evaluation and pass a chemical analysis before receiving the quality seal.

The Ohio Grape Industries Committee is housed at the Ohio Department of Agriculture and provides wineries a means to market their top-quality wines against well-known California and European wines. To learn more about the program or for a complete list of Ohio Quality Wines, visit www.tasteohiowines.com.

Editor Note: Steve specifically requested that you send all and any comments or concerns that you have to him at [email protected] Steve spoke at our 2014 Ohio Grape and Wine Conference titled New Emerging Threat to Specialty Crop Production: The Widespread use of Dicamba

CITIZEN’S PETITION TO CLASSIFY PESTICIDES WITH THE ACTIVE INGREDIENT DICAMBA AS RESTRICTED USE Recently, we were pleased to update you on our activities to address EPA's proposal to register new uses of dicamba on soybeans and cotton. As you will remember, on April 1st, EPA announced it was opening a comment period concerning the use of Monsanto's Clarity for use on the Roundup Xtend soybean and cotton systems. This comment period was extended, by the request of SOCC and others, until May 31st. In a coming update, we will discuss SOCC’s comment to EPA regarding these new uses, and offer you a form comment, in which you can express your own personal concerns.

However, today, we wanted to advise you of another regulatory action that SOCC has submitted to EPA this morning. Today, SOCC petitioned the EPA to conduct a classification review to determine whether pesticides that contain the active ingredient dicamba should be classified as restricted use. To be clear -- SOCC does not categorically oppose the registration or safe use of dicamba. However, in light of the fact that older, cheaper, highly volatile forms of dicamba are likely to be used unlawfully on dicamba tolerant crops, SOCC is simply requesting that EPA restrict the use of dicamba such that it is applied only by certified applicators, and that adequate records of applications are kept.

Personally, I have been impressed by BASF’s claims that its Engenia formulation is 40% less volatile than diglycolamine salt formulations, like Clarity. Yet, the reality is that BASF and Monsanto still sell older, cheaper, and more volatile formulations of dicamba, and BASF and Monsanto have yet to present stewardship plans, or suggest additional registration restrictions that might mitigate the potential for these non-registered generic formulations to cause non-target plant damage.

We felt that EPA should consider the questions raised in this petition contemporaneously with our comments regarding the use of dicamba on dicamba tolerant crops, and, therefore, we felt today was the best time to act.

Please find attached a copy of our petition. We would be very pleased to listen to your comments and answer any of your questions.

May 24, 2016

Gina McCarthy, Administrator U.S. Environmental Protection Agency Division Mail Code: 1101A 1200 Pennsylvania Ave. NW Washington, D.C. 20460 [email protected]

Jack Housenger, Director U.S. Environmental Protection Agency Office of Pesticide Programs (OPP) Division Mail Code: 7501P 1200 Pennsylvania Ave. NW Washington, D.C. 20460 [email protected]

VIA ELECTRONIC SUBMISSION, E-MAIL AND CERTIFIED MAIL

RE: CITIZEN’S PETITION TO CLASSIFY PESTICIDES WITH THE ACTIVE INGREDIENT DICAMBA AS RESTRICTED USE

The Save Our Crops Coalition (SOCC) is a grassroots coalition of farm interests organized for the specific purpose of preventing injury to non-target crops from exposure to 2,4-D and dicamba. SOCC does not oppose advances in plant technology, particularly genetic modification, but does oppose actions that would result in substantial injury to non-target crops and to the habitats necessary for their pollinators.

Non-target plant damage associated with herbicide spray drift and volatilization is a major concern for specialty crop growers and processors. Credible estimates project significant increases in the amount of dicamba that will be applied upon the introduction of dicamba-tolerant crops, and, dicamba, because of its potential to drift and volatilize, has proven to be one of America’s most dangerous herbicides for non-target plant damage.

Thus, SOCC respectfully submits the following petition requesting EPA conduct a classification review of products with the active ingredient dicamba to determine whether any or all such products should be classified for restricted use.

Commenter SOCC represents nearly every segment of American agriculture, from growers to processors, both conventional and organic. All SOCC growers cultivate specialty crops, but they also cultivate significant acreages of major agronomic crops, like corn and soybeans. SOCC is over 2,000 growers strong, including grower organizations such as the Indiana Vegetable Growers Association and the Ohio Produce Growers and Marketers Association, and is supported by major processors like Red Gold.

Factual Background

Drift and Volatilization Due to the potential for crop injury, pesticide spray drift and volatilization from agronomic crops is a major concern for specialty crop growers and processors. Spray drift is the airborne movement of pesticide spray particles to a non-target site. Spraying during windy conditions or using nozzles or pressures that result in the creation of fine spray particles increase the risk of spray drift. Volatilization is the airborne movement of pesticide vapor to a non-target site. Volatilization occurs when a pesticide is applied to a target site, subsequently evaporates, and moves off-target. The calm windless conditions that minimize drift, ironically, only increase the potential for volatilization.

All pesticides may have harmful effects on non-target crops if they drift or volatize away from their intended areas of application; however, dicamba has proven especially prone to cause damage.1 A survey of state pesticide control officials listed dicamba as the pesticide third most commonly involved in drift incidents for two years in a row.2 This incidence of drift damage far outpaces the relative use of dicamba. Dicamba does not even make the list of the top 25 most commonly applied pesticide active ingredients.3 Drift concerns have led some states to enact safeguards, such as requiring the use of lower volatility formulations, restrictions on application timing, and even bans on use.4 Thus,

1 Sciumbaro, Audie S., et al. Determining Exposure to Auxin-Like Herbicides. I. Quantifying Injury to Cotton and Soybean, Weed Technology, Vol. 18, 1125-1134 (2004). 2 2005 Pesticide Drift Enforcement Survey Report, Association of American Pesticide Control Officials (2005), available at http://aapco.ceris.purdue.edu/doc/surveys/DriftEnforce05Rpt.html 3 Pesticides Industry Sales and Usage: 2006 and 2007 Market Estimates, EPA (Feb. 2011) available at http://www.epa.gov/opp00001/pestsales/07pestsales/market_estimates2007.pdf. 4 4 Tex. Admin. Code § 7.50 (2011); Or. Admin. R. 603-057-0301 (2012); Wash. Admin. Code 16-228-1250 (2012) 2

SOCC regards dicamba as one of America’s most dangerous herbicides for non-target plant damage.

Dicamba-tolerant crops heighten drift and volatilization concerns. The introduction of dicamba-tolerant crops is anticipated to increase the amount of dicamba that will be used, especially in soybean producing regions. Because these regions also produce substantial acreages of broadleaf crops that are sensitive to dicamba, the environmental impacts in these regions are anticipated to be especially intense.

The introduction of dicamba-tolerant crops would also permit applications of dicamba weeks later in the growing season. Applications at this time of year occur when other crops are ‘leafed out,’ further increasing the risk of non-target damage.5 High temperatures also substantially increase the potential for herbicide volatilization.6 These risks are particularly alarming in the case of dicamba, because dicamba causes substantial plant damage effects at very low application rates, and is prone to volatilize at high temperatures.

Dicamba Drift Has Substantial Harmful Effects at Very Low Application Rates Researchers at the Ohio State University Department of Horticulture and Crop Science conducted a study on the effect of simulated dicamba drift and volatilization on tomatoes grown for processing.7 Their objective was to quantify the impact of low rates of dicamba on broadleaf crops with respect to plant injury and the potential for yield losses.

Their conclusions are startling. Simulated dicamba drift and volatilization caused tomato bloom to "abort." Applications of dicamba at levels as low as 1/300th of the soybean field rate caused statistically significant losses of tomato crops. The late drift of dicamba, during bloom, caused a 17-77% reduction in marketable fruit when applied at 1/100th of the field rate. See Figure 1, below.

5 Determining Exposure to Auxin-Like Herbicides. I. Quantifying Injury to Cotton and Soybean. 6 Atkins, Peter and Loretta Jones, Chemical Principles: The Quest for Insight, 310-311 (4th ed. 2008). 7 Doohan, Doug and Koch, Tim, Effect of Simulated Dicamba and 2, 4-D Drift on Processing Tomatoes, Ohio State University/OARDC (2010). 3

Figure 1. Response of Tomatoes to Simulated Dicamba Drift

Clarity (Dicamba) @ 1/30

Clarity (Dicamba) @ 1/100

Clarity (Dicamba) @ 1/300

0% 10% 20% 30% 40% 50% 60% 70% Percentage Injury

Fraction of the Soy Field Rate Application on 7/19 - H9364 Application on 7/19 - H3402 Application on 6/17 - H3964 Application on 6/17 - H3402

Effect of Dicamba-tolerant Crops on the Use of Dicamba The rationale presented by Monsanto for dicamba-tolerant crops, is that they would provide another weed management tool for farmers, because they would offer, “... an option to delay or prevent further resistance to glyphosate and other critically important soybean herbicides, in particular, herbicides in the ALS and PPO class of chemistry...”8 Thus, dicamba-tolerant crops represent a replacement for, or complement to, glyphosate tolerant crops, because the widespread use of glyphosate has contributed to glyphosate resistant weed populations.

Monsanto’s own petitions to USDA for non-regulated status of dicamba-tolerant crops have indicated that, upon peak adoption, dicamba use will approximately double its 1994 peak historical use level, or reach about 25 million pounds annually.9 However, it should be noted that the use of dicamba has declined precipitously from its peak levels. Monsanto’s petitions omit describing the intensity of the rate of sudden change in dicamba use from current use levels. The latest figures place the amount of dicamba applied at about 2.7 million pounds annually. 10 Monsanto’s projected use pattern would represent an

8 Monsanto Petition for Determination of Nonregulated Status of Event MON 87708, at 5. 9 Monsanto Petition for Determination of Nonregulated Status of Event MON 87708, at 210- 211. 10 Monsanto Petition for Determination of Nonregulated Status of Event MON 87708, at 198. 4

approximately 925% increase in pounds applied over current levels, an almost 250% increase in the total acreage treated, and a 5660% increase in soybean acreage treated.11 Such an increase would represent a dramatic shift in the utilization of an herbicide both in total pounds applied and in total acreage treated. Even the increase in the use of glyphosate upon the introduction of glyphosate tolerant crops, an increase of almost 600% in pounds applied, would be eclipsed by this shift in use.12

Proximity of Agronomic Crop Acreage to Broadleaf Crop Acreage in the Midwest The map, below, produced by USDA’s CropScape, is a close-up of a portion of Monroe County, Michigan.13 Growers in Monroe County cultivate fruit and vegetable crops in proximity to major agronomic crops like soybeans. This proximity is representative of the Midwest generally. The large grey-pink portion in the middle of the map is a tomato field surrounded by corn and soybean fields. Tomatoes are a broadleaf crop. See Figure 2.

As noted above, dicamba has substantial harmful effects on unmodified broadleaf crops even at very low applications rates, and because dicamba-tolerant crops will be grown in such close proximity to unmodified broadleaf crops, such as tomatoes, the potential for non-target plant damage caused by drift and volatilization is tremendous.

11 Monsanto Petition for Determination of Nonregulated Status of Event MON 87708, at 223- 224. 12 Gianessi, L. P. and N. Reigner, Pesticide Use in U.S. Crop Production: 2002 with Comparison to 1992 and 1997, (2006) available at: http://www.croplifefoundation.org/Documents/PUD/NPUD%202002/Fung%20&%20He rb%202002%20Data%20Report.pdf 13 2011 Area of Interest, USDA/NASS (Apr. 14, 2012) available at: http://nassgeodata.gmu.edu/CropScape/ 5

Figure 2.

Discussion

Statutory and Regulatory Authority The Federal Insecticide Fungicide and Rodenticide Act (FIFRA) requires EPA to regulate the sale and use of pesticides in the United States through registration and labeling of pesticide products.14 The sale of any pesticide is prohibited unless it is registered and labeled.15 EPA is directed to restrict the use of pesticides as necessary to prevent unreasonable adverse effects on people and the environment.16

If EPA determines that a pesticide, when applied in accordance with its directions for use, warnings and cautions and for the uses for which it is registered, or in accordance with a widespread and commonly recognized practice, may cause unreasonable adverse effects on the environment, EPA may restrict use of a product to certified applicators, or by

14 7 U.S.C. § 136, et seq. 15 7 U.S.C. §§ 136a(a), 136a(c)(5)(B). 16 7 U.S.C § 136a(a). 6

persons under the direct supervision of a certified applicators, or may impose other, additional, restrictions it may deem necessary. 17

Specifically, regarding impacts on non-target organisms, EPA’s regulations state that a pesticide product intended for outdoor use will be considered for restricted use classification if “Under conditions of label use or widespread and commonly recognized practice, the pesticide may cause discernible adverse effects on non-target organisms, such as significant mortality or effects on the physiology, growth, population levels or reproduction rates of such organisms, resulting from direct or indirect exposure to the pesticide, its metabolites or its degradation products.”18

EPA may also, by regulation, prescribe restrictions relating to the product's composition, labeling, packaging, uses, or distribution and sale, or to the status or qualifications of the user. 19

Petition To Conduct a Classification Review of Products with Active Ingredient Dicamba SOCC hereby petitions EPA to conduct a classification review of all products with the active ingredient dicamba, including, but not limited to, its dimethylamine salt, diglycolamine salt, potassium and sodium salt formulations, to determine whether any or all such products should be classified for restricted use. SOCC believes that a classification review is warranted in light of a history of past drift incidents involving dicamba and its new pattern of use, described in “Factual Background” above, and the likelihood that many forms of dicamba will be used on dicamba tolerant crops, even if not registered for such use.

Should EPA undertake such a classification review, SOCC believes that EPA would determine that many, if not all, products with the active ingredient dicamba, without additional regulatory restrictions, when applied in accordance with its directions for use, warnings and cautions and for the uses for which it is registered, or in accordance with a widespread and commonly recognized practice, may cause unreasonable adverse effects on the environment.20 SOCC believes that classifying certain forms of dicamba as restricted use, including a requirement that only certified applicators apply such forms of dicamba and that adequate records of such applications are kept, could mitigate the potential for unreasonable adverse effects on the environment.

17 7 U.S.C. § 136a(d)(1)(C); 40 CFR 152.170(vi); 40 CFR 152.171(a) 18 40 CFR 152.70(c)(1)(iv) 19 7 U.S.C. § 136a(d)(1)(C) 20 7 U.S.C. § 136a(d)(1)(C) 7

As discussed in “Factual Background” above, many forms of dicamba have proven especially prone to drift and cause damage, despite a relative paucity of use.21 Dicamba may also cause “discernible adverse effects on non-target organisms, such as significant mortality or effects on the physiology, growth, population levels or reproduction rates of such organisms, resulting from direct or indirect exposure to the pesticide, its metabolites or its degradation products.”22 Thus, presently, “when applied in accordance with its directions for use, warnings and cautions and for the uses for which it is registered” dicamba may cause “unreasonable adverse effects on the environment,” and, therefore, upon such basis, EPA should conduct a classification review to determine whether to classify such forms of dicamba as restricted use. 23

Moreover, as discussed in “Factual Background” above, the introduction of dicamba- tolerant crops will cause an explosion in the use of dicamba. Monsanto’s projected use pattern would represent an approximately 925% increase in pounds applied over current levels, an almost 250% increase in the total acreage treated, and a 5660% increase in soybean acreage treated, and much of this increase in use will be in close proximity to sensitive non-target plants. 24

Further, the costs to Monsanto and BASF of developing new product chemistries and registering new uses are significant. 25 Ultimately, these costs will ultimately be borne by their consumers. Unfortunately, it seems likely this difference in cost between pesticides registered for use on dicamba-tolerant crops and non-registered alternatives

21 Sciumbaro, Audie S., et al. Determining Exposure to Auxin-Like Herbicides. I. Quantifying Injury to Cotton and Soybean, Weed Technology, Vol. 18, 1125-1134 (2004); 2005 Pesticide Drift Enforcement Survey Report, Association of American Pesticide Control Officials (2005), available at http://aapco.ceris.purdue.edu/doc/surveys/DriftEnforce05Rpt.html; Pesticides Industry Sales and Usage: 2006 and 2007 Market Estimates, EPA (Feb. 2011) available at http://www.epa.gov/opp00001/pestsales/07pestsales/market_estimates2007.pdf.. 22 Doohan, Doug and Koch, Tim, Effect of Simulated Dicamba and 2, 4-D Drift on Processing Tomatoes, Ohio State University/OARDC (2010); 40 CFR 152.70(c)(1)(iv). 23 7 U.S.C. § 136a(d)(1)(C) 24 Monsanto Petition for Determination of Nonregulated Status of Event MON 87708, at 223- 224; 2011 Area of Interest, USDA/NASS (Apr. 14, 2012) available at: http://nassgeodata.gmu.edu/CropScape/. 25 Pesticide Products; Receipt of Applications to Register New Uses, EPA, 77 Fed. Reg. 50686 (Aug. 22, 2012), available at: http://www.gpo.gov/fdsys/pkg/FR-2012-08-22/pdf/2012- 20666.pdf 8

will cause applicators to seek out and use less expensive non-registered alternatives. Given the economic incentives discussed above, once certain forms of dicamba are approved for use on dicamba tolerant crops, EPA can expect unscrupulous applicators to begin applying forms of dicamba not registered for use on dicamba tolerant crops, thus becoming a “widespread and common practice.”

EPA is precluded from considering the availability of alternatives within its registration analysis, of which its classification procedures are part and parcel. However, EPA is not precluded from considering the practical implications of its regulatory actions, or from distinguishing alternative pesticides upon bases which EPA does have strong statutory mandate to regulate, such as whether such pesticide or pesticides may have an “unreasonable adverse effects on the environment.”26 The words “widespread and commonly recognized practice” exhort EPA to give strong consideration to those practices, which may go beyond a pesticide’s “directions for use, warnings and cautions and for the uses for which it is registered.”27 For instance, in its decision In Re: Protexall Products, Inc, EPA squarely addressed practices beyond a FIFRA regulated product’s “directions for use, warnings and cautions and for the uses for which it is registered.” In Re: Protexall Products, Inc. involved labels for sodium arsenate ant baits that directed such products be kept out of the reach of children. In that case, the Administrator determined that the widespread and common practice of placing bait stations throughout the home wherever ants may be seen, which was contrary to the express label language which directed that the product be kept out of the reach of children, and, on this basis, cancelled the registration of these sodium arsenate ant baits.28

Similar to decision EPA reached in In Re: Protexall Products, Inc., EPA is aware that there exist cheaper, more volatile and drift prone forms of dicamba that are not registered for use on dicamba tolerant crops. And EPA is also aware that, in all likelihood, without addition restrictions on the use of such pesticides, the application of non-registered forms of dicamba on dicamba tolerant crops will become “widespread and common practice” among unscrupulous applicators. And, as discussed in “Factual Background” above, such widespread and common practice is likely to cause “unreasonable adverse effects on the environment.” Therefore, upon such basis, EPA should conduct a classification review to determine whether to classify such forms of dicamba as restricted use.

26 7 U.S.C. §§ 136a(c)(5)(D), 136a(d)(1)(C) 27 7 U.S.C. § 136a(d)(1)(C) 28 In the Matter of Protexall Products, Inc., et. al., FIFRA Docket Nos. 625, 2 E.A.D. 854, 1989 WL 550929, et. al. (1989). 9

SOCC would note that BASF claims that its Engenia formulation is 40% less volatile than diglycolamine salt formulations, like Clarity.29 SOCC appreciates the work that BASF has done to develop new, less volatile chemistries. However, SOCC would note that BASF and Monsanto still sell older, cheaper, and more volatile formulations of dicamba, and that BASF and Monsanto have yet to present stewardship plans or suggest additional registration restrictions that might mitigate the potential for these non-registered generic formulations to cause non-target plant damage. SOCC views the mere existence of such formulations as necessary, but, unfortunately, insufficient to adequately protect against the potential for non-target plant damage. In the absence of leadership from BASF and Monsanto, SOCC would request that EPA exercise its clear authority to further regulate a “widespread and common practice” which may cause unreasonable adverse effects.

Should EPA undertake a classification review, in consideration of the bases and principles laid out above, SOCC believes that EPA would determine that many, if not all, products with the active ingredient dicamba, without additional regulatory restrictions, may cause unreasonable adverse effects on the environment.30

Conclusion On September 11, 2012, SOCC announced the successful conclusion of discussions with Dow AgroSciences (Dow) regarding its 2,4-D tolerant cropping system. SOCC was satisfied that Dow had adopted effective measures to protect against non-target plant damage associated with the introduction of 2,4-D tolerant crops. SOCC was also impressed with Dow’s 2,4-D choline salt formulation. Only 2,4-D choline salt, the lowest volatility 2,4- D formulation available, would be approved for use on 2,4-D tolerant crops, and Dow has committed to strongly discourage the unlawful use of older, cheaper, highly volatile formulations on 2,4-D tolerant crops. Unfortunately, SOCC has not been able to reach a similar agreement with Monsanto and BASF. EPA has a responsibility to American agriculture to use its authority to protect those growers and processors of food crops throughout the country, and, therefore, in this instance, EPA must act.

SOCC hopes that EPA will recognize that SOCC is requesting only reasonable accommodations to avoid what are likely unreasonable consequences -- accommodations

29 Monsanto Petitions (10-188-01p and 12-185-01p) for Determinations of Nonregulated Status for Dicamba- Resistant Soybean and Cotton Varieties, Final Environmental Impact Statement, at 152. 30 7 U.S.C. § 136a(d)(1)(C) 10 that a competitor of Monsanto and BASF has already agreed are in the best interests of American agriculture. In light of the foregoing, SOCC respectfully petitions EPA to conduct a classification review of all products with the active ingredient dicamba to determine whether any or all such products should be classified for restricted use.

Respectfully submitted,

______/s/______

Steve Smith Chairman, Save Our Crops Coalition P.O. Box 83 Elwood, Indiana 46036

11 Source: Ag Web Grab a La Nina 'Summer Sneak Peek' With This Interactive Tool MAY 20, 2016 07:52 AM

La Nina conditions aren't universally "good" or "bad" for corn yields. The Climate Patterns Viewer allows farmers to see greater nuance. © U2U

By Ben Potter AgWeb.com Social Media and Innovation Editor

La Niña is coming, La Niña is coming!

Farmers have heard this, and they may have heard it hurts crop yields on average. But what if they could get more specific and look at what weather they could reasonably expect on a month-to-month basis? What if they could dig into yield deviations from normal on a sub-state level rather than listen to proclamations about the entire Corn Belt?

Turns out there’s a tool from Useful to Usable (U2U) that does just that. U2U is a USDA-funded and Extension-driven project that offers a variety of informational climate tools for farmers and others in the agriculture industry. One of these is called the Climate Patterns Viewer.

The Climate Patterns Viewer looks at how the El Niño Southern Oscillation (ENSO) and Arctic Oscillation (AO) influence local climate conditions and corn yields. The interactive tool allows farmers to look at how past El Niño and La Niña events affected temperature and precipitation on a month-by-month basis.

Seeing a more detailed picture of summertime La Niñas reveal some nuance – they’re not singularly “good” or “bad” for corn yields, even if the net effect on corn yields during past events has been negative. As the map suggests, certain “garden spots” could play out in parts of the Dakotas, Kansas, Missouri, Ohio, Michigan and Wisconsin. On average, parts of Iowa, Minnesota, Illinois and Indiana take the biggest corn yield hits in La Niña summers.

To explore the interactive Climate Patterns Viewer maps, visit https://mygeohub.org/groups/u2u/cpv.

Items of Interest

Grab a La Nina 'Summer Sneak Peek' With This Interactive Tool U2U Decision Support Tools - Climate Patterns Viewer

This tool is not intended to be a forecast. Rather, this tool uses historical data (1981-2010) to highlight locations where ENSO and AO can potentially impact climate conditions over the course of the year, which can help you make more informed farm management decisions. https://mygeohub.org/groups/u2u/cpv

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Better Weather with Captain Kirk Spring Weather Does NOT Predict Summer Weather! http://www.agweb.com/blog/better-weather-with-captain-kirk/spring-weather-does-not-predict- summer-weather- /?mkt_tok=eyJpIjoiTW1aak1qSmxabVU0WVRReiIsInQiOiJZRXh1NW94U3BjdkNKR09pM1 NCWTFFVHF5REZPamxDZlU5TXNVeXY2R3hYWDQ1S2xuY0pXc2VJZEtqS2VOZEYxZk Ric3RCQlJRMFRjZ1FYbkIrRTh5QUJ6azRYQkVHQ0hHUUpzUGozT1cyND0ifQ%3D%3D

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Mealybug and Virus for Wine Grape Growers Date: June 2, 2016 Time: 3 p.m. Location: Lemon Creek Winery, 533 E. Lemon Creek Road, Berrien Springs, MI Contact: Brad Baughman: 269-927-5674 ext. 4012, or [email protected]

Michigan State University Extension is hosting a special meeting to discuss the grape mealybug pest issue, tobacco and tomato ringspot viruses, and grape leafroll virus. This will be held at Lemon Creek Winery on June 2 at 3 p.m. at Lemon Creek Winery, 533 E. Lemon Creek Rd., Berrien Springs, MI. Rufus Isaacs and Annemiek Schilder will be joining us. They will be discussing the identification, symptoms, life cycle and treatment of the mealybug and leafroll virus in southwest Michigan wine grape vineyards. We will also be discussing the symptoms, prevention and causative organism of the tobacco and tomato ringspot virus. Discussion will follow each speaker, so growers are encouraged to bring questions and observations.

Two restricted use pesticide recertification credits have been requested for this meeting. While there is no charge, we do request an RSVP from all growers who plan to attend. Please call or email Brad Baughman: 269-927-5674, ext. 4012 or [email protected].

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Spotted Wing Drosophila: A new pest in Ohio’s fruit crops Celeste Welty, Extension Entomologist, Ohio State University, e-mail [email protected], phone 614-292-2803

http://entomology.osu.edu/welty/pdf/SWD_Ohio_handoutV8.pdf

Integrated Strategies for Management of Spotted Wing Drosophila in Organic Small Fruit Production Heather Leach, Matthew J. Grieshop, and Rufus Isaacs Department of Entomology, Michigan State University

http://www.ipm.msu.edu/uploads/files/SWD/MSU_Organic_SWD_factsheet.pdf

Grape Pests Updates – Spring 2016 By: Jody Timer, Research Technologist, Penn State University. Jody has been conducting entomology research at the Lake Erie Regional Grape Research and Extension Center in North East, PA 16428 for the last six years. Her main research focus has been control methods for the grape berry moth and how this knowledge can be applied to management programs. Other areas of research include biocontrol of primary vineyard insect pest, efficacy trial, and organic insecticide trails. https://psuwineandgrapes.wordpress.com/2016/05/06/grape-pests-updates-spring-2016/

______OSU Grape & Wine Research & Outreach Specialist Please contact the following Research, Extension/Outreach Specialists, and Educators if you have any questions relating to their respective field of expertise.

Contact Information Area of Expertise & Assistance Provided Name & Address Phone Email & Website Dr. Mike Ellis, Emeritus Professor Grape diseases and control. E‐mail: [email protected] *After Dec.1 2014 Dept. Plant Pathology 330‐263‐3849 Website: http://www.oardc.ohio‐ Recommendation on grape fungicides 224 Selby Hall ‐‐ OARDC state.edu/fruitpathology/ 1680 Madison Avenue Wooster, OH 44691

Dr. Celeste Welty Dept. of Entomology 614‐292‐2803 E‐mail: [email protected] Fruit and vegetable Insects Columbus, Ohio

Vineyard weeds and control. Dr. Doug Doohan, Professor Dept. Horticulture & Crop Science E‐mail: [email protected] Website: Recommendation on herbicides 205 Gourley Hall – OARDC 330‐202‐3593 www.oardc.ohio‐ 1680 Madison Avenue state.edu/weedworkshop/default.asp Wooster, OH 44691

Dr. Imed Dami, Associate Professor & Viticulture research and statewide E‐mail: [email protected] Viticulture State Specialist extension & outreach programs. Dept. Horticulture & Crop Science Recommendation on variety selection. 330‐263‐3882 216 Gourley Hall – OARDC Imed is the primary research contact 1680 Madison Avenue Website: oardc.osu.edu/grapeweb/ of the viticulture program. Wooster, OH 44691

Contact Information Area of Expertise& Assistance Provided Name & Address Phone Email & Website

Evaluation of site suitability for David Scurlock, Viticulture Outreach vineyard establishment and all aspects Specialist E‐mail: [email protected] of grape production practices in 118 Gourley Hall – OARDC 330‐263‐3825 Website: oardc.osu.edu/grapeweb/ northern Ohio. David is the primary 1680 Madison Avenue extension contact of the viticulture Wooster, OH 44691 program Commercial wine production, sensory Todd Steiner, Enology Program Manager & Outreach Specialist evaluation, laboratory analysis/setup

Dept. Horticulture & Crop Science E‐mail: [email protected] and winery establishment. Todd is the 330‐263‐3881 118 Gourley Hall – OARDC Website: oardc.osu.edu/grapeweb/ primary research and extension 1680 Madison Avenue contact of the enology program Wooster, OH 44691 Dr. Gary Gao , Small Fruit Specialist and Viticulture Research and Outreach,

VEAP visits in southern Ohio, vineyard Associate Professor, OSU South Centers 1864 Shyville Road, Piketon, OH 740-289-2071 E-mail: [email protected] management practices, soil fertility and plant nutrition, fruit quality 45661 ext.123 Website: http://southcenters.osu.edu/ improvement, variety evaluation, table

OSU Campus in Columbus Fax:740-289-4591 and wine grape production Room 256B, Howlett Hall, 2001 Fyffe Ct Columbus, OH 43201

Station Manager E‐mail: Winegrape production in Northeast Ashtabula Agricultural Research Station Ohio, especially vinifera varieties 440‐224‐0273 2625 South Ridge Road Website: www.oardc.ohio‐ Kingsville, OH 44048 state.edu/branches/branchinfo.asp?id=1

Contact Information

Area of Expertise& Assistance Provided

Name & Address Phone Email & Website

David Marrison, County Extension 440‐576‐9008 Ext. Vineyard and winery economics, E‐mail: [email protected] Director, Associate Professor & Extension 106 estate planning and Extension Educator, OSU Extension‐Ashtabula programs in Northeast Ohio Website: ashtabula.osu.edu County 39 Wall Street Jefferson, Ohio 44047 Dr. Elizabeth Long, Assistant Professor 330-263-3725 E-mail: [email protected] Fruit and vegetable insects OSU/OARDC Entomologist 105 Thorne Hall, Wooster, OH 44691