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In January the Partridge Foundation awarded $1.0 million to establish an endowment to support MOFGA’s New Farmer Programs. It also pledged an additional $1.0 million if MOFGA can raise a similar amount before 2016. Read more.
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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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Amy Warner (left) and Toby Stockford of Old Narrow Gauge Farm in Alna.

Know Your Organic Producers!

Meet Amy Warner and Toby Stockford of Old Narrow Gauge Farm in Alna. Amy and Toby raise and breed heritage Gloucestershire Old Spots pigs for registered breed stock and pork and are members of The Livestock Conservancy. They also offer eggs from their mixed flock of free range hens. You can find their products at Bath summer and winter farmers' markets, Boothbay farmers' market, local restaurants and the Alna Store. They also offer some CSA options in conjunction with other Alna farms. "We are happy to raise livestock in a manner that benefits the health and well-being of the animals," say the Stockfords, "especially the focus on management practices that restore, maintain and enhance ecological harmony that organic farming intends. We feel that comes though in our quality breed stock and in the flavor and caliber of our heritage pork and eggs." Find Old Narrow Gauge Farm at oldnarrowgaugefarm.com and on Facebook and Instagram.

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Organic and Sustainable Agriculture News
Recipes with a side dish of trivia
Portland Press Herald - 9/1/2010.
By Meredith Goad – When Bar Lola's chef, Guy Hernandez, has a taste for cheese, he turns to his favorite: Autumn Oak, a raw sheep's milk cheese from Willow Hill Farm in Vermont. Chef Abby Harmon is from Cutler, where her mom packed sardines and Harmon grew up eating them. That's the back story to the Sicilian Sardine Pasta she serves at Caiola's.
The real cost of the food we eat
Portland Press Herald - 9/1/2010.
By Avery Yale Kamila – The massive recent egg recall reveals how much our food actually costs. As Americans, our food is abundant and the price at the checkout is remarkably cheap. But the costs don't end there.
Use garden vegetables to make cool food
Bangor Daily News - 9/1/2010.
By Sandy Oliver – It’s too hot to think about casseroles or anything baked, and besides, we have all those vegetables in the garden.
Tempted to try tofu?
Bangor Daily News - 9/1/2010.
By Emily Burnham – Tofu gets a bad rap. It’s unfairly categorized as something only self-righteous vegetarians eat in place of meat. Apprehensive eaters decry its texture and blocky shape. In the world of food, tofu is the misunderstood outsider. Try Jeffrey Wolovitz’s Heiwa Tofu, however, and you might think differently.
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May 9-10 – Chainsaw Safety Class

June 6 & 7 - Maine Fiber Frolic

June 13 - Farm & Homestead Day at MOFGA


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