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"Tell me what you eat, and I will tell you what you are."
- Anthelme Brillat-Savarin
    

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 Chainsaw Safety Workshop Level I
Sunday, May 4

8:30 a.m. to 4 p.m.
362 Flat Rd., West Bethel.
$50/members, $60/non-members


Whether you are an aspiring logger, woodlot manager or occasional chainsaw user, this course is invaluable. The chainsaw is an amazingly powerful tool, but without proper training and knowledge it can be a very dangerous tool. Work with our highly skilled instructors for the day and learn to use your chainsaw safely. Participants should bring their protective equipment and a lunch. Water is available. Registration.

Organic and Sustainable Agriculture News
Service sides with fishermen over rules review
Bangor Daily News - 9/30/2010.
By Jay Lindsay – Boston: The head of the federal fisheries service said Wednesday he's begun a review of how New England fish stocks are managed, months after a regional official called the process "antiquated and ineffective." The review would be done within a year, said Eric Schwaab, head of the National Marine Fisheries Service.
Farmers’ market revisited: story touched lots of nerves
Portland Press Herald - 9/30/2010.
By Meredith Goad – I knew last week's Soup to Nuts column on the Saturday farmers' market at Deering Oaks would get a reaction, but I was unprepared for the empathetic outpouring from readers who agreed with me.
The Well takes farm-to-table dining back to its roots
Portland Press Herald - 9/30/2010.
By Avery Yale Kamila – Chef Jason Williams is the culinary force behind The Well, the latest farm-to-table restaurant in southern Maine. But don't look for the eatery in downtown Portland or any of our state's trendy coastal villages. The Well is situated on Jordan's Farm in Cape Elizabeth, on the same patch of earth where most of the restaurant's vegetables are grown.
Midcoast has appetite for good food
Portland Press Herald - 9/30/2010.
By Meredith Goad – Searsport: On a steamy summer day, Christina Sidoti turned her white Jeep down Christina's Way, a dirt road several miles from the coast. She pulled up to a wooden gate with a sign that said Well Fed Farm, then walked onto about an acre of organic vegetables destined for her Camden restaurant, Paolina's Way.
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Upcoming MOFGA Events

April - Grow Your Own Organic Garden Classes

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

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

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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