From PASA's Executive Director

To the Readers of Grid,

All of us at the Pennsylvania Association for Sustainable Agriculture (PASA) are delighted to share our story with folks who truly understand the importance of building a food system that not only helps to keep good farmers on the land, but good environmental practices in the field and good food on your tables.
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Restaurant Alba

Sean Weinberg has restaurants in his blood. His parents own the legendary Rose Tattoo Café in Fairmount, and, after years of studying cooking—including stints in Italy and Mexico, and an externship under The French Laundry’s Thomas Keller—he worked five years at the helm there. Along with his wife Kelly, Weinberg has always been intensely passionate about farm-to-table cooking, and he was frustrated by the limitations of being in the city. So they moved.
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Happy Cat Organics

A local seed company quietly amasses a tomato treasure trove

Hearing Happy Cat Organics’ Tim Mountz talk about tomatoes is enough to make any food-loving soul long for summer. Along with his wife Amy Bloom, Mountz has compiled a seed collection featuring 200 varieties of heirloom tomatoes. If that sounds like a lot, have no fear: Mountz promises to cap the operation at 250.
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Country Time Farm

A local pork producer does things the right way, with exceptional results

Paul and Ember Crivellaro raise pigs. Really good pigs. Pigs good enough to fill the sausages and top the pizzas at acclaimed Philadelphia restaurants Vetri and Osteria and satiate the beer drinkers at Standard Tap and Johnny Brenda’s. But it wasn’t always that way: In 1996, the hog market had bottomed out. The Crivellaros were selling pork for 10 cents a pound—without Paul’s day job, the farm never would have survived.

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Frecon Farms

A third-generation orchard looks to the future

The Frecon family has had a storefront in Boyertown since 1952. Richard Frecon and his family settled in the area in 1944 and began planting fruit—apples, peaches and nectarines. After outgrowing their roadside farmstand, they converted an old restaurant into a permanent retail location where they could sell their goods.

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