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"Every aspect of our lives is, in a sense, a vote for the kind of world we want to live in."
- Frances Moore Lappé
    

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
Fertile soil doesn't fall from the sky
Helmholtz Centre for Environmental Research - 12/14/2012.
By Tilo Arnhold – Remains of dead bacteria have far greater meaning for soils than previously assumed. Around 40 per cent of the microbial biomass is converted to organic soil components.
What If the World’s Soil Runs Out?
Time Magazine - 12/14/2012.
Some experts fear the world, at its current pace of consumption, is running out of useable topsoil. The World Economic Forum, in collaboration with Time, talked to University of Sydney professor John Crawford on the seismic implications soil erosion and degradation may have in the decades to come.
From farm to table, we’re losing tons of food
Grist - 12/14/2012.
By Susie Cagle – Forty percent of the food we grow in the U.S. is wasted somewhere between the farm, the table, and the garbage can. There’s the stuff Americans allow to rot in their fridges, but there’s also tons of food lost on the farm and in the packaging process.
Mercury in seafood: Where does it come from?
Grist - 12/14/2012.
By Twilight Greenaway – Yes, there is water on Mercury, but there is also mercury in the water. Lots of it. In fact, according to a giant new report called “Sources to Seafood: Mercury Pollution in the Marine Environment,” mercury pollution near the ocean’s surface has more than doubled as a result of human activities over the last century.
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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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