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"What is a weed? A plant whose virtues have not yet been discovered."
- Ralph Waldo Emerson
    

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.


    

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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
Neat, weed-free garden looks great compared to flooded one
Kennebec Journal - 10/23/2009.
By Denis Thoet – When Michele looks up from what she is doing and says, "The garden looks great!" it takes me back a ways. I am in my mid-20s, sitting in a Queens, N.Y., funeral home, paying respects to my recently deceased great-uncle Bill lying in an open coffin nearby. Piercing the stifling tranquility is the jangling, bustling arrival of my favorite great-aunt, Alice, who marches up to the open coffin, looks at Uncle Bill for a second, looks at Aunt Lee (Bill's widow), and announces in a big, loud voice: "Lee, he looks great!" It took every fiber in my body not to burst out: "Aunt Alice, he's dead! He can't look great!"
Forecast grows more dire
Portland Press Herald - 10/22/2009.
By John Richardson – Portland: Greenland's glaciers are melting and falling into the ocean far faster than expected just five years ago, which means higher sea levels and more coastal flooding than expected here, researchers from the universities of Maine and New Hampshire said Wednesday. "A whole series of changes have started to take place in Greenland (that) lead us to believe we can expect a much larger sea level rise," said Gordon Hamilton, a research associate professor at the University of Maine's Climate Change Institute. And, Hamilton said, "we're going to see a lot of this sea level rise come a lot sooner than we thought."
The race goes not always to the fast
OrganicToBe - 10/22/2009.
By Gene Logsdon – I am not a real farmer, my neighbors say, because I don’t do it for money. That’s almost funny because the economists are saying that nobody’s farming for money this year. Although the corn crop is good in most of the midwest, there’s not much profit in it. Some go as far as projecting that on average, corn farmers will lose $8 per acre over the whole midwest. If that is the case, I’m not a real farmer for sure because I figure on netting $550 an acre on my corn.
Dresden farmers turn talents to plant-based proteins
Portland Press Herald - 10/21/2009.
By Avery Yale Kamila – Autumn sunlight filters softly through the kitchen windows as Andy Berhanu pours a fungal culture known as tempeh starter into a stainless-steel bowl of cooked soybeans. His wife, Jaime Berhanu, gently stirs the culture into the beans. Next, the pair, who own Lalibela Farm in Dresden, work together to scoop the mixture into specially perforated plastic bags. Jaime uses a rolling pin to flatten each bag. The bags will later be placed in a gently heated baking rack, where they'll ferment for a day before the starter turns each bag of loose beans into a solid cake of tempeh.
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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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