|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.