OFA Welcomes Newly Elected Leadership

For the past 20 years, Sara Tashker has managed Green Gulch Farm’s six acres of cool weather row crops and its enriching apprenticeship program. She wears many hats at the farm, which include planning, training, and marketing, and annually mentors 6-8 beginning organic farmers. In addition to her leadership with OFA, she has served on the Board of Directors for Marin Organic, a consortium of organic growers in her county, for several years.

Since she was a young girl, Rebekah Weber has understood and valued the importance of healthy, organic food. This love of organic food ultimately led to her present role as Policy Director of California Certified Organic Farmers, where she advocates for organic growers. The accomplishments she’s most proud of thus far include establishing a new organic transition program in California and creating a statewide mandate to ensure 20% of all Californian farmland is organic by 2045. She is excited to be a part of OFA’s Governing Council to share perspectives from California growers, contribute to OFA’s strategic vision, and continue to build bridges between CCOF and OFA.

As a farm kid on his family’s organic dairy, Zach has understood the world and value of organic farming since he was a young child. After earning his BS degree in Agribusiness at CSU, Zach returned home to manage the family’s organic dairy, a 550 Jersey year-round farm which is one of few left in a consolidating milk shed. He is passionate about advocating for the organic dairy industry, and has served on a variety of boards and committees, including the Western Organic Dairy Producers Association (WODPA), Western United Dairymen (WUD), and the Dairy and Soil Health Committee for the Humboldt County Resource Conservation District (HCRCD), to do just that.

Grace brings a diverse background and skillset to the Policy Committee as a result of her policy work with the California Climate and Action Network (CalCAN) and on the ground work at small-scale sustainable and diversified vegetable farms in Georgia and Colorado. In her current role as Program Manager at Community Alliance with Family Farmers, she works directly with farmers on organic transition, certification, and food safety compliance. Grace is most excited to bring her authentic connection to a diverse group of small-scale growers in California, a growing understanding of the organic farming policy landscape, and active listening skills to OFA’s work.

Dave Bishop and his family own and operate PrairiErth Farm, a 450-acre diversified farm in central Illinois. They produce corn, soybeans, wheat, vegetables, beef, pork, eggs, and honey. The farm has been certified organic since 2004. Dave serves on the Sustainable Ag Advisory Committee for the Illinois Department of Agriculture, and on the Governing Council of the Organic Farmers Association. He teaches regenerative agriculture at Heartland College in Bloomington. The Bishops’ farming practices have garnered numerous awards: They are the 2017 Midwest Organic & Sustainable Education Service (Marbleseed) Organic Farmers of the Year, and recipients of the 2018 RJ Vollmer Award for Sustainable Agriculture from the Illinois Department of Agriculture. In 2019, PrairiErth Farm was one of seven US farms recognized by “Good Food 100” Restaurants and the James Beard Foundation for their dedication to sustainability, transparancy, and advancing good food.

In 2018, Jacquelyn left her position as Executive Director for Sangamon Valley Youth Symphony to jump into the world of community based food systems to support the growth and transformation of The Land Connection as its newest Executive Director. Throughout her tenure, she has grown the budget by 400%, and supported the development and implementation of two programs: Illinois FarmLink and a consumer education initiative. She has also implemented crucial policies, systems, and procedures to ensure The Land Connection’s health well into the future. Apart from her role at The Land Connection, Jacquelyn maintains an active piano studio in the Champaign-Urbana community, and enjoys spending time with her pets, cooking, and all things outdoors.

Harold Wilken is a lifelong farmer. He owns and operates a multi-generation family farm that raises hybrid and heritage corn, soybeans, wheat, and rye to supply large and small food companies, brewers, and distillers, and transitioned to organic methods in 2003. He has grown the farm from a 33-acre field to the current 3,000 acre property with his son, nephew, and other team members. To further grow the organic industry, Harold has served on many panels and mentored new organic farmers, and was named one of Marbleseed’s 2023 Farmers of the Year, alongside his son Ross. Harold remembers the way his grandparents farmed, and seeks to leave the soil, deeper, richer, and healthier than he found it.

Joe has always been passionate about dairy farming as a great way to work with family while preserving and maintaining natural fertility in the soil. Because he lost faith in having to rely on so many drugs, hormones, and chemicals and the deteriorating condition of the land, he adopted biological principles to improve it. Joe farms with his wife and three of their sons. They own 800 acres and rent another 400. The farm has been organic certified since 2004 and markets its milk through Organic Valley/CROPP Co-op. Joe is the general manager of the farm but will be transitioning more of the responsibilities to his sons over the next few years.

Margaret co-manages a 600-acre organic grain, forage, and livestock farm near Hampton with her husband, Doug. She also works as an agronomist for Albert Lea Seed to market organic and non-GMO seed. Prior to moving to Albert Lea Seed in 2018, she worked for Iowa State University as a Value Added Agriculture Extension Specialist for over 25 years. Her education includes a Master’s from Iowa State in Crop Production & Physiology and a PhD from the University of Wisconsin-Madison in Crop Ecology & Production. Margaret has been involved in a variety of projects, from working with African farmers in Uganda and Swaziland to Annie’s Project, course development, and on-farm research.

20 years ago, Andrew and his wife began the process of buying into a dairy farm. Today, they own and operate Prime Pastures Organic Dairy, an 800 acre farm which uses robotic technology to milk 150 cows and grows organic crops for herd feed and the larger organic grain market. Andrew is a strong organic advocate who has served on his local Sustainable Farming Association board, Westby Coop Creamery Board, and hosted many field days on his farm with various groups. He enjoys frequently talking to other producers in his region and working on legislation to aid organic dairy farmers.

Despite being a farm owner since 2009 and farming himself since 2016, Pryor still calls himself a beginning farmer. That’s because Pryor spent most of his career before farming as a patent lawyer. While Pryor was a dedicated gardener for many years, he always thought he’d be a landowner one day. His experience growing his own food had long ago converted him to believing that organic is the healthiest way to eat, and that what’s good for us to eat is also more likely to be sustainable in the face of climate change and in the face of system disruptions. When Pryor was ready for a change, and as the farmers who rented his farm moved on, he began farming. He received advice from NRCS and Oregon Tilth and worked toward today where his 92-acre farm specializes in growing certified organic wheat and other small grains for food, seed, and animal consumption. Successfully farming with just organic practices is very difficult, Pryor shared. A lot of expertise is needed and he’s still learning, but Pryor believes if he can do it, others in the region may see the opportunity as well. Currently, 62 acres are certified organic or in transition toward organic certification. But Pryor knew there was more he could offer to the organic movement than just farming alone. When Oregon Tilth asked if he’d be interested in policy work, he knew he could use his skills as a lawyer to advocate in favor of positions that would protect and promote further development of organic agriculture.

With her knowledge gained from a Master’s degree in Plant and Soil Science and a PhD in Plant Pathology, Linley and her family have worked tirelessly to be the proud owners of Adobe House Farm, a goal 10 years in the making. Since they first began working the land as renters one decade ago, Linley has farmed three acres of vegetables, which she sells to local restaurants, the SWFF Local Distribution Cooperative, James Ranch, and the Durango Farmers Market. Her experience of purchasing and growing a farm has given Linley first hand exposure to the challenges new organic farmers face to start and succeed, and she is passionate about ensuring USDA organic standards and enforcement to maintain healthy soil and pasture. In addition to helping her family farm, she is the Associate Director of the Real Organic Project by day and tomato pruner extraordinaire by night.

Throughout his 10 years as a certified organic farmer, Jesse has understood the value and integrity of the organic label. On the farm at Ole Brook Organics, he grows mixed vegetables, melons, and produces private label turmeric powder and tea in his role as the President and chief row maker, planter, and harvester. Because he believes so deeply in the organic way of farming, he served as a member of the Executive Committee and Policy Committee, Chairman of Crops Committee, and Vice Chair of the Livestock Committee on the National Organic Standards Board (NOSB) to maintain the credibility, viability, and verifiable standards of the USDA organic seal.

Ever since her work on Italian farms over two decades ago, Brooke has been committed to strengthening organic food and farming systems in the United States. She has diverse experiences which include developing youth urban agriculture programs in New York City, serving as the Executive Director at Mother Hubbard’s Cupboard, a community food pantry in Indiana, and teaching undergraduate students at the University of Kentucky College of Agriculture, Food and Environment. As a current member of the Organic Association of Kentucky (OAK), Brooke melds a passion for farming, organic practices, education and advocacy to support OAK’s growing programs and state-wide farmer network.

For the past 21 years, Michael and his partner Emily have run Three Springs Farm, which grows a wide variety of vegetables that are sold through their CSA, to local restaurants, and to food banks. Michael started the first Double Up Food Bucks program in Oklahoma, and the farm was also the first to accept SNAP benefits in Oklahoma. He is passionate about strengthening organic standards and making farming policies more organically focused. As a result, he and his partner are currently working to prevent CAFO poultry operations from expanding in their area.

Michael and his wife Karma have farmed organically for over 25 years. Over that time, he has been a strong advocate through their direct marketing, as well as by educating other farmers through internships, farm tours, mentoring, speaking at local and regional conferences, and writing articles. The Gloses have farmed together since 1996 and became certified in 1998. They market through the vibrant Ithaca farmers market as well as their self-serve on-farm store and greenhouse.

Bill Pluecker has been farming commercially since 2005. During most of those years, his operation was certified organic and operated a CSA (Community Supported Agriculture) program. Bill works for the Maine Organic Farmers and Gardeners Association (MOFGA) to engage the community in taking action to support clean soil and water, with an emphasis on addressing PFAS contamination of farmland and on building awareness and advocacy on this topic nationwide. Bill has served in the Maine Legislature since 2018. In a world that encourages farmers to engage in a race to drive profits into a corporate food system, Bill believes organic farmers and the industry stand as a sector that celebrates farmers, farms, and the environment that makes them possible.

Doug began Murphy’s Grass Farm from scratch in 1977, and still operates the 450 acre, 100 cow organic grass-based dairy. Over the course of his work in the organic farming space, he has seen the values of faith and dogma evolve into science and truth. Today, with the aid of his skills as a medical physician, Doug believes deeply in the growth and continuity of organic farming, and looks forward to his work as part of the Governing Council at OFA.