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"The major problems in the world are the result of the difference between how nature works and the way people think."
- Gregory Bateson

The Partridge Challenge
In January the Partridge Foundation awarded $1.0 million to establish an endowment to support MOFGA’s New Farmer Programs. It also pledged an additional $1.0 million if MOFGA can raise a similar amount before 2016. Read more.
Please join MOFGA in meeting this exciting challenge!



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MOFGA
PO Box 170, Unity, Maine 04988
Phone: 207-568-4142
Fax: 207-568-4141
Email: mofga@mofga.org
Physical Address:
294 Crosby Brook Road
Unity, Maine


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Join the Conversation About MOFGA's Future Work

Thank you to all who have joined us so far in talking about MOFGA's Vision, Values and Mission. There's still plenty of work ahead, and there are a couple of opportunities for all of you to join the conversation. Visit the MOFGA Strategic Planning web page to see how you can get involved!

Left to right: Melissa Law, Ben Whalen, Abby and Jeff Fisher of Bumbleroot Organic Farm

Know Your Organic Producers!

Meet Ben Whalen and Melissa Law, who, with Jeff and Abby Fisher, are in their first year of growing vegetables, flowers and herbs at their Bumbleroot Organic Farm in Buxton. This MOFGA-certified organic farm sells at the Saco Farmers' Market, the Kittery Community Market and through its community supported agriculture program. "The four of us share a passion for ensuring that everyone has access to nutritious, locally grown food," they say. "We are very excited to be a part of the Portland area's vibrant food community!" Learn more at on the farm's website and on Facebook. Please support MOFGA certified organic farmers and producers!

Search for local certified-organic food on MOFGACertification.org.

Organic and Sustainable Agriculture News
Cleanup of Gulf of Maine will require 5 years, $3 billion
Portland Press Herald - 12/9/2010.
AP – Portland: At least $3 billion is needed over five years to restore the environmental health of the Gulf of Maine, according to a new report described as the most comprehensive ecological needs assessment ever done for the gulf.
Forget summer: why Maine is a year-round culinary hotbed
Huffington Post - 12/9/2010.
By Marie Elena Martinez – The state of Maine has long been considered a summer destination. Portland author Michael Sanders and photographer Russell French refute that theory by transporting readers from an old post road inn in Kittery to a renovated textile mill in rough and tumble Lewiston and a sleek Scandinavian-design bistro in blue-collar Bath.
Pickled kelp the latest sea food from local growers
Portland Press Herald - 12/8/2010.
By Avery Yale Kamila – After garnering rave reviews at this fall's 20 Mile Meal and Harvest on the Harbor foodie events, Dilly Kelp Pickles can now be found in the refrigerated sections of local stores. The newest product from Portland-based Ocean Approved features the company's kelp noodles in a dill-infused vinegar brine.
Who can go the longest without feeding hay?
Energy Bulletin - 12/8/2010.
By Gene Logsdon – A game that pasture farmers like to play is seeing how long they can keep their livestock grazing in winter without feeding any hay or grain. I have a feeling that if cows and sheep had the right of suffrage, they would vote this sport off the farm. They would rather loll in the barn in winter chewing on good clover hay than nosing under two inches of snow for half-frozen fescue.
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Upcoming MOFGA Events

September 1 - Farm Training Project Workshop – Seed Saving and Crop Diversity

September 9 - Farm Training Project Workshop – Biodynamic Farming

September 25-27 - MOFGA’s Common Ground Country Fair


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