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"Now I see the secret of the making of the best persons. It is to grow in the open air and to eat and sleep with the earth."
- Walt Whitman
    

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
Majority of Americans See Organic Label as an Excuse to Charge More
Harris Poll - 4/15/2013.
Poll: As Americans start to feel better about reaching into their pockets, they still may not be ready to dish out extra green on organic items. More than half (59%) agree that labeling food or other products as organic is just an excuse to charge more.
Good Stalk: Rhubarb
Saveur - 4/15/2013.
By Dara Moskowitz Grumdahl - There are in fact a wealth of exciting and exuberant ways you can cook rhubarb: braised in syrup until custardy; baked into rustic upside-down cake; whipped into an elegant rhubarb mousse; juiced into lemonade or ruby-tinted granita. Though of course you can do all sorts of things with rhubarb, you probably won't, because here in the United States, rhubarb means pie: rhubarb pie, strawberry - rhubarb pie, rhubarb crumble, strawberry - rhubarb crumble.
Bringing Home the Bacon: Pig Farming in Maine
Good. Food. Stories. - 4/15/2013.
By Richard Lee - Sustainable, diversified farming is paradoxically an occupation defined by fierce independence and close-knit reliance on your community and neighbors down the road. I moved to Maine from New York City in January 2011 to find a community in which I felt I could bridge this paradox, and Kate and I have chosen to walk this road together by choosing to apprentice together on a small, horse-powered vegetable farm.
Hungry for Change: Transitioning to Local Food Supplies
Resilience - 4/15/2013.
By Florence Scialom - After spending the last few months in Totnes - a small yet increasingly well-known town in Devon, UK - I have spoken with many people seeking practical ways to connect to their local area so that they do not have to rely so heavily on sprawling global supply chains.
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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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