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"Worms are the unsung heroes of our food chain. Their burrows allow oxygen and water to penetrate the soil, they add fertility and prevent flooding."
- Farming Today, BBC Radio
    

Support MOFGA's Maine Heritage Orchard

Sales of our beautiful 2014 Heritage Orchard Calendar will help support MOFGA and the orchard. Full-color photos of apples originating in Maine were taken by widely acclaimed Portland photographer Russell French and include Black Oxford, Gray Pearmain and others. $15. Available at MOFGA's Country Store.

  

  

Governor LePage Signs Maine's GMO Labeling Bill!

Thanks so much to everyone who worked so hard to help Maine become the second state in the country to require labeling of GMO foods!

Read the full press release.


    

MOFGA's Weekly Bulletin Board
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MOFGA

PO Box 170
Unity, ME  04988
Phone: 207-568-4142
Fax: 207-568-4141
Email: mofga@mofga.org

Physical Address:
294 Crosby Brook Road, Unity, ME



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MOFGA's Seasonal Cooking Class with Chef Frank Giglio
Wednesday, April 23

10 a.m. to 3 p.m.
MOFGA Kitchen at Common Ground Education Center, Unity, Maine
Cost: $30, including lunch (and recipes to take home)


Cooking meals from scratch using fresh, local, and seasonal ingredients is a great way to connect with the local farming community. Fresh, organic foods taste better, are better for the environment, and the best for your body. Come share an afternoon in the MOFGA kitchen with Thorndike resident and chef Frank Giglio. He will share simple recipes that will highlight MOFGA certified farms, local fisherman and foragers. Learn to utilize wild herbs and other ingredients to naturally cleanse the body and prepare you for the warmer weather ahead. Limit: 15 people. Details and registration.

Organic and Sustainable Agriculture News
Public market idea growing again
Portland Press Herald - 5/28/2009.
By Beth Quimby – The concept of a public market where people can shop and meet appears to be alive and well in Portland, even though several such places have come and gone over the years. After months of planning, the owners of the Public Market House, at 28 Monument Square, are moving ahead with an expansion that will include new shops and public eating areas. Construction is scheduled to begin within days. The owners say their businesses have grown every year since they moved three years ago from the former Portland Public Market, despite the sour economic climate.
Deadly salmonella: frozen food’s newest ingredient
Alternet - 5/28/2009.
By Jim Hightower – Out in Arizona, an old tombstone bears an epitaph for a young gunslinger: "I was expecting this/But not so soon." Gunslinging, of course, is a high-risk business. But today, some of us can expect to have the following marker on our graves: "Here lies a guy/Killed by a pot pie." America's pot-pie threat lurks in an ingredient that today's producers of frozen foods don't list on their packages: salmonella.
Wendell Berry and Community Farm Alliance protest NAIS in Kentucky
Organic Consumers - 5/27/2009.
By Stephen Bartlett – It is not everyday you get the opportunity to garner good free press while speaking out forcefully in a broad alliance against the follies of a hijacked department of the government, in this case the U.S. Department of Agriculture! But Friday, May 22 was just such a day for the Community Farm Alliance (CFA) and their allies in Kentucky, Ohio and Indiana.
Rhubarb – proving the big tang theory
Bangor Daily News - 5/27/2009.
By Emily Burnham – As it turns out, dear readers, you really, really, really love rhubarb. The homely-yet-handsome plant figures into a wealth of your recipes, many of which were submitted into the Bangor Daily News’ rhubarb recipe contest, which culminated with a taste-testing a week ago. Our judges included Bernadette Gaspar, co-owner of Frank’s Bake Shop in Bangor and herself a rhubarb fan; BDN photographer and amateur gourmand Kate Collins; and yours truly, who grew up eating her grandmother’s rhubarb pies and jams.
Current  Archive    Page: 1 2 3 4 5 6 7 8 9 10 ...


    
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Upcoming MOFGA Events

April 19 - Maine Heritage Orchard Workday at MOFGA (postponed from April 12)

April 23 - MOFGA's Seasonal Cooking Class with Chef Frank Giglio

April 23 - Grow Your Own Organic Garden Class in Gray

April 26 - Empty Bowl Supper Fundraiser

April 30 - Waldo Organic Growers Program: Bats

May 4 - MOFGA's Chainsaw Safety Workshop


See the full calendar ...

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