Joe, Thanks for asking! Plant biosecurity refers to putting practices and measures in place to protect the safety of our farms and food supply from intentional and unintentional harm. It includes information about argoterrorism, past plant epidemics, means of transmission even protecting farms, orchards, and vinyards from theft and vandalism. Additionally, it gives the farmer some tools to help prepare, respond, recover, and mitigate these events. I looked at the course myself yesterday, and it is very interersting, it gives a producer a lot of information but is easy to read and easily understandable. I hope this answwers your question. Nikki

Hi Kathy. I'm all for spreading the word but just out of curiosity is there much more in your course than is offered by the 1-2-3 cultural practices offered here along with the Organic Lawn Care FAQ found on most of the lawn care forums that have a FAQ? I realize many people learn better in the classroom mode so this could be a very good deal!!

I just received a newsletter from a favorite guy of mine, Arthur Schwartz, who is running a trip to Italy in October. Though I haven't been on one of his trips (yet) I would sure love to! FYI, here's his website. Here's a copy of the latest newsletter (sorry its pretty long) but you might enjoy it. Dear Friends, Everywhere I go, you are asking me if I still take people to Italy. The answer is a BIG YES. I suppose, after delaying certain decisions until this moment, its time to tell you whatÂs up with me and these Italian trips. Let me start by pounding my chest and telling you the woes that the continually sinking dollar has caused. Besides increasing the price of gas at the pump, heating oil in your house, eggs in your basket, and bread in your breadbox, the sinking dollar means that restaurant meals that used to cost $50 in Italy now cost $80-something. The buses we hire, instead of being $1,000 a day are more like $1,600. As you can see, if our price for Cook at Seliano stayed the same as last year  which was already something of a bargain at $3,150, as high as that sounds  we would be losing quite a bit of money. That said, the price for our next session, Oct. 12 to 18 (the week after the Jewish High Holidays are over), will have to be $3,950. The dollar could easily get even worse, but weÂll stick with that. The exchange rate was $1.61 to the euro last week. I have checked other Italian cooking programs and although we are not the least expensive, we are far from the most expensive, and I think we offer more activities and value than most. Some donÂt even include all your meals. I even found one that charges extra for wine. Wine? At Seliano it flows like water, which is, incidentally, plentiful in this formerly marshy area. As for other dates, I have had to suspend Cook at Seliano this spring and summer because I have a book to finish writing. My deadline is the end of summer. I return to Italy in mid September with a photographer to travel through southern Italy for three weeks. If anyone would like private sessions with me the week before Oct. 12, I should be available on a custom basis. If any of you are going to southern Italy during the summer or fall, you should know that Cecilia gives private cooking lessons on her farm. The cost of a day with Cecilia is 300 euros for two, 100 euro for each additional person. For more information about both Cook at Seliano, and the agriturismo (farm-inn) itself go to the Come to Italy with Arthur section of my web site. There youÂll find a link to CeciliaÂs web site, too. Let me tell what you can expect if you come with this October. LetÂs start with us: Baronessa Cecilia, Bob Harned, our historical and archeological guide, and general hand-holder, and I are with you from breakfast to buona notte  that means goodnight. The group is limited to 12. Everyone gets their own work space on the white marble counters of our large teaching kitchen, which is, literally, only steps away from CeciliaÂs herd of water buffalo. During breaks (as if I give them) everyone loves to watch them romp, or wallow in the mud. (The are called water buffalo for a reason.) You arrive on Sunday at Azienda Seliano, CeciliaÂs farm-inn in Paestum, just south of the Amalfi Coast, which, in fact, you can see from her farm. I can arrange land transfers from wherever you are coming (at additional cost). You are welcome to arrive for lunch, and I will certainly join you, but our first official activity is an orientation session early in the evening  with aperitivi, of course  and then dinner. YouÂll get your first taste of mozzarella di bufala at one or both of these meals. If you have only eaten mozzarella di bufala in the States, then you have a real treat coming. By the time it gets to the States, itÂs too old; decomposed and sour, or, as some unknowing chefs describe it (I have heard this on TV), "creamy and tangy." In its prime, mozzarella is the opposite of creamy and tangy. It is firm and sweet. YouÂll get to eat it within hours, even minutes, of its production, which is when it is at its best. On Monday, weÂll cook from about 9 a.m. to about 1:30 p.m. (with a snack and an aperitif in the kitchen sometime after 11 a.m.), then sit together and eat the food we cooked for lunch. On Monday afternoon we usually take to the hills behind Paestum for views of the countryside and for a visit to a basket weaver, or to a very tiny, artisinal dried fig production  something like that. By the way, if you have a spouse who says he or she is not interested in spending so much time in the kitchen, Bob Harned is available to take spouses on special jaunts to local acrchaeological sites, of which there are several that are very interesting. TheyÂd have to be back for lunch, however. We donÂt allow anyone to miss a meal. On Tuesday we will go to Naples. On the way, weÂll stop at the Pompeiian era Roman villa of Popeia, who was the "wanton wife" of Nero. Like nearby Pompeii and Herculaneum, the PopeiaÂs villa was buried by the eruption of Vesuvius in 70 AD. Now it has been unearthed and it really gives a sense of how rich Romans lived, better in fact than anything in Pompeii  in my not-so-humble opinion. Besides its awesomeness, there are rarely any tourists here. We often have the whole place to ourselves, and that Popeia had quite a spread. And quite a sex life. Bob will take us on a guided tour. IÂll chime in with ancient Roman gossip and some details about ancient Roman eating habits. We arrive in Naples in time for lunch at Europeo di Mattozzi, which is, as hard as it is for me to pick just one, my favorite restaurant in Naples. They prepare all the traditional Neapolitan dishes beautifully, including pizza, although we eat many other things in addition to a little tasting of MattozziÂs famous pies. After lunch, we take you on a walking tour of Naples, through the colorful oldest quarter, Spaccanapoli, and on to the hub of the city with its historic landmarks and very good shopping. We have learned over the six years that we have been conducting these tours about four times a year that our people always want a little free shopping time, even with a weak dollar. We end the day with a drink and a snack at the most elegant café in the chicest residential and shopping area of Naples. Wednesday morning we go to see the mozzarella being made at the dairy near CeciliaÂs farm. She sells her buffalo milk to this dairy. Then we take you to get a glimpse of the famous "beaches of Salerno" where the American forces landed in 1943, pushing the Nazis north. The beach is literally down the street from the dairy. Then Bob guides a tour of the ancient Greek temples of Paestum, which are just a mile from CeciliaÂs farm. These three Doric temples, from the 5th and 6th centuries BC, are considered among the most perfectly preserved in the world. Across the street is a small museum that we also tour. For such a tiny, rural museum, it has many gorgeous world-class treasures. After a morning out and about, we return to our kitchen and learn to make pasta  ricottaÂfilled ravioli and fusilli in particular. Our lunch on Wednesday is a buffet of local cheeses, cured meats, other local products, plus a cooked dish or two, usually including crepes (crespelle, in Italian) filled with buffalo milk ricotta and baked in tomato-cream sauce. Anna, CeciliaÂs head chef, prepares that for us with her crew of other local women. They also prepare the meals that we donÂt prepare ourselves or eat in restaurants. On Wednesday afternoon, after a little rest in CeciliaÂs very comfortable hall (next to our kitchen), filled with cushy furniture and a fireplace, weÂll cook. WeÂll prepare the ragu that weÂll put on the pastas weÂve already made  and a few other things for dinner. ItÂs a light cooking session, however. Thursday is another excursion day. WeÂll go to the weekly outdoor market in nearby Battipaglia, then take you to a very famous winery for a tour and lunch. In October, it is possible that the grapes will have just been harvested or the winery will be in the midst of the harvest. ItÂs all up to the weather this summer and fall. In any case, we hope for some winemaking activity. Montevetrano is the name of the wine (which, by the way, I saw on a wine list jut the other day priced at $206! a bottle), and it is considered to be one of the 100 best wines in the world, according to Robert Parker, the wine guru. After lunch, which is prepared by the winemaker Sylvia ImparatoÂs sister, Anna Imperato, and served in her beautiful dining room at the winery, with views of the countryside, we take our bus to Vietri sul Mare  20 minutes away -- the first town on the Amalfi coast. ItÂs a town full of pottery workshops and retail pottery stores. After Vietri, we go down the hill to Salerno, the beautiful seaside city at the head of the Amalfi Coast. Here, in the narrow medieval streets, there is great shopping, but also the Cathedral of Saint Matthew, who is actually buried in the crypt. Salerno is a delight during the passegiatta hour, before dinner. ThatÂs when everyone in town takes to the streets to strut their stuff and meet friends  or at least be seen by everyone. When we have walked and shopped enough, we eat pizza at the most colorful pizzeria I know. ItÂs called Pizzeria Vicolo della Neve. By the way, our meal will be more than just pizza. Among other things, we usually order stuffed peppers, eggplant parmigiana, meatballs, baccala baked with potatoes and olives, and great desserts from the local bakery, Panteleone. Friday weÂll cook in the morning again. Besides putting the finishing touches on a grand timballo that weÂll eat for our farewell dinner that night, we make pizza. And we have a pizza lunch, with some other good things we have cooked. If everyone is not exhausted by now, we go for an afternoon stroll in the nearby seaside town of Agropoli. It is picturesque. And it has an excellent gelateria! Incidentally, we drink good wines from Campania all week. CeciliaÂs son, Ettore, is an expert on the wines of his region (as well as other southern regions) and he goes out of his way to select interesting good wines, different ones for every meal. Saturday is departure day, but you are certainly welcome to stay into the afternoon. In October it may be too cool to take a dip in CeciliaÂs pool, but you never know. Every last thing  all meals, classes, excursions, wine and other alcoholic beverages  is included; everything except air fare and land transfers. Okay, itÂs nice to tip our bus driver and the chamber maids. Our rooms, courtesy of CeciliaÂs sublime taste and addiction to buying antiques, are much better decorated and much more comfortable than those at typical Italian farm-inns. Truly, everything is taken care of. Our guests have told us many times that our program and hospitality exceed their expectations. Note: Many people come to Seliano with me as part of a larger trip, and I am happy to help plan that for you, too. Speaking of larger trips, I am still trying to work out a tour that I have been calling "The Jews in Southern Italy." My idea is to go in late February or early March. It would include three days in Rome, staying at chic Caesar House, seeing all the Jewish sites, of which there are many, and eating Roman Jewish dishes. Sorry, but the tour cannot be kosher. After Rome, we would fly to Catania, on the east coast of Sicily, and stay in Siracusa, just south of Catania, for a few days  in a hotel that is on a street called Via Giudecca (Jewish Street) and that stands over a mikvah, a Jewish ritual bath, that dates to about 500 AD. After a few days in Sicily, including a day-trip to Modica, where the Buonajuto family, originally Jews, make some of the best chocolate in Italy. Finally, weÂll get on a bus and drive north through Calabria, ending up in Naples, or back to Rome. The Jews, along with the Arabs, were very prominent for more than 1,000 years in Sicily and Calabria, until the Inquisition arrived in the 16th century and both groups were forced to either convert or leave. In Calabria, weÂll stop in Nicastro for one night. In this small Calabrian town there is an old Jewish community. It is also the home base of one of our guides, Rabbi Barbara Aiello, ItalyÂs only woman rabbi.. With perhaps a detour in Basilicata (I know something nice and Jewish there, too), the whole trip will probably be 10 days. The tour is not completely plotted, and certainly not priced out yet. If limited to 18 people, which I think is about my max, it should run less than $5,000 a person. But weÂll see. Maybe I can get some bargains. What I need to know now is how much serious interest I have. Please send me a note if this is something youÂd like to do: cookatseliano@aol.com. Boy, that was long, IÂd better get going, Arthur -------------------------------------------------- Please do not send messages meant for Arthur to this address, they will NOT be forwarded to him. -------------------------------------------------- http://www.TheFoodMaven.com

I attended a country 'one room' school in a rural area. [And yes, I and my sister did walk 2 miles to school!] All grades were taught by one teacher and in the same room. However, not all grade years were present at a time since the school enrollment varied from 2 to 10 students. WW2 broke out during my 1st grade year. That had a profound effect on the rural countryside. Many young adult males were drafted, and other renters and share-croppers who were poor, flocked to the cities to war driven jobs. In 1942, there were only 2 students at my school, my sister and myself. Much of the southern Illinois farm population had not recovered from the great depression of the 1930's when war struck. This war was the main driver that changed the mix of the population in the countryside. Listed below are some of the changes that occured: 1. Rural areas were stripped of males aged 18 through 28 years old. 2, Rural population was reduced almost overnight. 3. Most commodities were rationed. Many food items were rationed as well as rubber products. Spices particularily peppers, coffee, and sugar were rationed. However, popcorn was not rationed thus the Saturday matinee had an ample supply of popcorn. 4. 45 mph speed limit on national highways. 5. Governors put on private trucks over a certain size to insure compliance to the speed limit. These govenors were set to no more that 50 mph. Ever try to execute passing a slower vehicle when your vehicle was governor limited - It was a nightmare. 6. Railroads were replacing steam locomotives to diesel units. The war delayed complete replacement, but the replacement process was completed by 1945. I remember seeing a steam locomotive being used as work engine to make up grain trains between two small towns up to 1950, and then these were gone. 7. Copper was considered a strategic material and was seized. The REA electrification of the countryside was put on hold until after the war. That is why city ice-plants continued to exist until 1945 and then were quickly abandoned as electric refrigerators began to populate the countryside. The first electric appliances purchased by a farm family were a refrigerator, electric iron, and vacuum cleaner (listed in order of importance). 8. The one room country grade school was phased out in the 1950s. The first step was consolidation of 2 or more school districts into one. Bussing of students became necessary because the average maximum distance from home to school grew from 2 miles to 5 or more. In the early years of consolidation, the bus service consisted of 'soccer' moms with a station wagon. The school system became totally dependent on having passenger vehicles whereas before, this was not a factor. 9. The use of penicillin and vaccines became available and popluar. 10. Polio was a dreaded disease and infections were active. 11. The horse and buggy largely disappeared by 1925 and the last ones were gone by 1940. Horses as draft animals were mostly gone by 1940. Some farmers in remote locations continued to use horses during the war and these poor souls went broke. 12. Barn constuciton changed. The old style, large 2 storey barns gave way to large shed styles. If you see an old style barn, photograph it. These are disappearing and will not be replaced. Many are now approaching 70 yrs of age, and a number are 100 yrs old. (The exception to this are religious groups who shun modern equipment and continue to use draft animals.)