|What is fermenting at the center of the next big local food movement? Sauerkraut|
Bangor Daily News - 9/19/2013. By Kathleen Pierce - When life hands you a lemon, you are advised to make lemonade. When handed a cabbage, Sandor Katz turned it into sauerkraut and thereby launched a fermenting frenzy. “Twenty years ago I moved from New York City to the rural woods of Tennessee and I realized all the cabbages are ready at the same time. Figured I had to make sauerkraut,” said Katz.
|Remembering Russell Libby|
Portland Press Herald - 9/19/2013. By Sharon Kitchens - Russell Libby was arguably one of the most influential voices in conversations about sustainable food in Northern New England in recent years. He served on the Maine Organic Farmers and Gardeners Association (MOFGA) Board of Directors for a decade before becoming its Executive Director in 1995, a position he held until November, 2012. He passed away at the age of 56 in December, 2012.
|PART TWO – MOFGA Oral History Project at the University of Maine|
Portland Press Herald - 9/18/2013. By Sharon Kitchens - Almost 2,000 people are volunteering (before, during, and after) for the Maine Organic Farmers and Gardeners Association (MOFGA) Common Ground Country Fair this year. They are a key ingredient in the fair’s success doing everything from organizing exhibitors and managing the parking to picking up trash and building signs. It’s hard if not impossible to imagine the fair without all the volunteers.