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"Farmers are the only indispensable people on the face of the earth."
- Li Zhaoxing
    

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
The cruelty of industrial egg-riclture
Grist - 9/2/2009.
By Kurt Michael Friese –Iowa is the number-one producer of eggs in the country, with more than twice the number of laying hens than Ohio, the number two state. There are nearly 20 times as many hens here than there are people, producing a shade over 14 billion eggs a year. As one might expect, their living conditions are less than ideal.
A review of the nutritional quality and safety of organic food
Organic Consumers - 9/2/2009.
By Denis Lairon, Agronomy for Sustainable Development – In line with several published literature reviews, the French Agency for Food Safety (AFSSA) performed under my coordination an up-to-date exhaustive and critical evaluation of the nutritional and sanitary quality of organic food.
California’s ag crisis and our concentrated food system
Grist - 9/2/2009.
By Tom Philpott – California’s severe drought – which could well be related to climate change – isn’t just menacing Los Angeles. The drought has helped tip the state’s Central Valley, epicenter of U.S. fruit and vegetable production, into a severe crisis, The Wall Street Journal reports.
The way we eat is trashing the fragile conditions that make human life possible
Grist - 9/1/2009.
By Tom Philpott – In the ongoing debate about whether sustainable agriculture can “feed the world,” it’s important not to lose sight of what industrial agriculture is doing to ecosystems—both in specific areas and on a grand scale. Producing and distributing lots and lots of calories, leveraged by fossil fuel and synthetic fertilizers and poisons, may solve certain short-term problems; but the practice also creates long-term ones that won’t be easily solved.
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Upcoming MOFGA Events

April 20 - MOFGA Orcharding Workshop: Orcharding 101

April 23 - Grow Your Own Organic Garden Class in Gray

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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