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"The diligent farmer plants trees, of which he himself will never see the fruit."
- Cicero
    

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
USDA inspector: Meat supply routinely tainted with harmful residues
Grist - 4/15/2010.
By Tom Philpott - Next time you're at an eatery whose sourcing practices you don't trust, avoid the veal. Skip the burger, too. Those are the immediate takeaways from a stomach-turning report from the USDA's Office of the Inspector General. The long-term takeaways are more profound – and disturbing.
Which veggie burgers were made with a neurotoxin?
Alternet - 4/14/2010.
By Kiera Butler – The Cornucopia Institute has found that most non-organic veggie burgers currently on the market are made with the chemical hexane, an EPA-registered air pollutant and neurotoxin. In order to meet the demands of health-conscious consumers, manufacturers of soy-based fake meat like to make their products have as little fat as possible. The cheapest way to do this is by submerging soybeans in a bath of hexane to separate the oil from the protein.
Special report: Are regulators dropping the ball on biocrops?
Organic Consumers - 4/13/2010.
By Carey Gillam – Robert Kremer, a U.S. government microbiologist who studies Midwestern farm soil, has spent two decades analyzing the rich dirt that yields billions of bushels of food each year and helps the United States retain its title as breadbasket of the world. Kremer's lab is housed at the University of Missouri and is literally in the shadow of Monsanto Auditorium, named after the $11.8 billion-a-year agricultural giant Monsanto Co.. Based in Creve Coeur, Missouri, the company has accumulated vast wealth and power creating chemicals and genetically altered seeds for farmers worldwide.
Camps pool resources to help preserve Kents Hill orchard
Capital Weekly - 4/12/2010.
Kents Hill – Three summer camps in the Kents Hill region – Camp Vega, Camp Laurel and Camp Winnebago – have joined together to help Maine Farmland Trust permanently protect the Kents Hill Orchard as farmland. Together, the camps pledged $7,500, and they have challenged other community members to match this pledge 3 to 1.
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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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