MADMC (Continued from Page A2B) lost art we’re constantly training people.” The farm is also cooperating with other farms to sell eggs and cheese and will possibly expand into grains. Diversity is key in dealing with crop failures and insuffi ciencies, said Baki. “Last year we had trouble with eggplant, but it’s hardly noticeable be cause there are 11 other things there.” In addition Matt Steiman, or ganic farm manager for the Fulton Center for Sustainable Living, based at Wilson College, Chambersburg, gave a review of their operation. The center has a core group of volunteers so the gardeners can focus less on ad ministrative and more on agri cultural tasks. Steiman has a goal of getting more members to take on responsibilities of the CSA, such as the newsletters or computer work, in exchange for a break on the cost of a share. He advised conducting meet ings with the members, which PAUL B. y%M OOP WIT* OOP il Oil _ i i i_ _ . 9Km By Norwesco 25 To 3300 Gals. 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Because the center grows more food than necesary for their own shareholders, they also participate in a farmers market. However “in case of drought, members come first,” he said. Dr. Richard George, St. Jo seph’s University, addressed changing consumerism and de lighting customers. Food consumed at home takes up approximately seven percent of the average American’s disposable income, said George, and is growing at a rate of less than two percent a year. Also there are fewer components, or ingredients and side dishes, in each meal. In the 19605, for ex ample, there are seven compo nents compared to today’s meal of 1-2 components. POLY TANKS •ql * i f: :U Wl TRIBU PUMPS kJ “You have to address how people are changing. You can no longer say, ‘I wish it wasn’t that way,’” he said. “Here’s the interesting part only 10 percent of those sur veyed don’t like or don’t know how to cook. We just haven’t helped people. If we’re in the food business, how are we help- ing them? What we can do for the new moms and working moms? What’s the opportu nity?” He highlighted the fact that shoppers say that they do not want to go to supermarkets, a fact that farm stand owners should capitalize on. “How do we make shopping fun or easier?” he said. “It’s about solving customer problems.” Post a weekly meal planner or pair produce with complements, such as cool whip with strawber ries. Besides providing planning solutions, another way a farm stand can have an edge on com petition is by customer service. “We aren’t doing them a favor by waiting on them it’s our job,” said George. “Ask the customers how you could serve I SPRAYING ■»&... waflir.-l.' *-Abuses. MMtk mu Crop Care FOAM MARKER • 5 gal. 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Significant historical Pennsylvania newspapers