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"One hears a lot about the rules of good husbandry; there is only one — leave the land far better than you found it."
- George Henderson, The Farming Ladder
    

The Partridge Challenge
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.
Please join MOFGA in meeting this exciting challenge!


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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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2015 Earth Day
Work Day at MOFGA

Saturday, April 18, 2015
MOFGA's Common Ground Education Center

Celebrate Earth Day with MOFGA! We'll be preparing our grounds for the upcoming growing season, and would love to have you join us. We'll have lunch and T-shirts for all our volunteers. For more information, or to RSVP, please email Anna at alibby@mofga.org or (207) 568-4142.

Organic and Sustainable Agriculture News
Buying local is the best way for us to crawl out of recession
Kennebec Journal - 3/19/2010.
By Denis Thoet – Want a stimulus plan that would work for West Gardiner, for Kennebec County, for the state of Maine, and possibly for the rest of the country? Buy your stuff from companies and stores that are locally owned. Buy your food from locally owned stores and directly from farmers – or even better, grow your own.
Bigelow lab hoping tiny pays off big
Portland Press Herald - 3/17/2010.
By Beth Quimby – Willie Wilson, a senior research scientist, holds a tube containing an algae culture at Bigelow Laboratory for Ocean Sciences in Boothbay Harbor. The laboratory has secured a grant to research the possibility of turning algae into fuel. Under a microscope, it becomes clear why scientists are so excited about its potential as a biofuel: The single-cell phytoplankton are surrounded by shimmering globules of deep gold-colored oil. It produces relatively large amounts of oil for a marine algae, but botryococcus has one flaw as an energy source.
It’s about sticking to your principles (oh, and great taste)
Portland Press Herald - 3/17/2010.
By Avery Yale Kamila – "Smell this," Beth George said as she opened a cardboard box and peeled back the plastic liner. I breathed in the rich, heady scent of cinnamon and instantly understood why the owner of the Spelt Right Bakery goes out of her way to source the highest quality ingredients. The cinnamon is non-irradiated and organic, like most of the bakery's ingredients.
Is goat the new cow?
Alternet - 3/16/2010.
By Sarah Newman – Goat dishes didn't go out of style among a few billion people currently inhabiting or with roots in Africa, the Middle East and South America. Goats were the first animals raised for food that were domesticated by humans 9,000 years ago. Currently, two-thirds of all red meat eaten worldwide is goat meat. But I am different. I'm a white, middle-class Angeleno and for me, the idea of eating anything goat is generally a recent phenomenon of the past decade.
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Upcoming MOFGA Events

April: various dates - Grow Your Own Organic Garden Classes

April 16 - Kitchen Licensing Workshop

April 18 - MOFGA's Organic Orcharding Workshop: Orcharding 101

April 18 - 2015 Earth Day Work Day at MOFGA

April 18 - Empty Bowl Supper to benefit MOFGA's El Salvador Sistering Committee

April 19 - Help Plant 75 Historic Apple and Pear Trees

May 1 - Low Impact Forestry 101 Field Day

June 13 - Farm & Homestead Day at MOFGA


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