"When we eat from the industrial-food system, we are eating oil and spewing greenhouse gases."
- Michael Pollan

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PO Box 170, Unity, Maine 04988
Phone: 207-568-4142
Fax: 207-568-4141
Email: mofga@mofga.org
Physical Address:
294 Crosby Brook Road
Unity, Maine

MOFGA is an Equal Opportunity organization, provider, and employer.

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Chef Frank Giglio. Photo by Lynn Karlin

Seasonal Cooking with Chef Frank Giglio: Winter
February 21, 2018
Wednesday, 5:30 p.m.
(Snow date February 28)
MOFGA's Common Ground Education Center, Unity, Maine
Cost: $35; $25 for MOFGA members (includes recipes to take home)

Chef Frank Giglio in the MOFGA kitchen to learn about Maine seasonal cooking. We'll kick off some dishes to brighten your winter recipe rotation, including buckwheat injera with whitefish spread, shredded beet salad, cornbread with herb butter, chicken soup with verdurette, and acorn brownies. Taste delicious food, learn something new and have fun in the kitchen!

Chef Frank Giglio will also lead a Spring Cooking Class on May 23. Registration is now open for this class.

Organic and Sustainable Agriculture News
Food for Thought: Panel to explore the connections between climate change and food
Bangor Daily News - 2/22/2016.
By Rachel Taker - Can your dinner help fight climate change? Maine Farmland Trust and Portland Food Co-op will host a panel discussion to explore ways that eaters can make more informed climate-friendly food choices. The discussion will be held at Maine College of Art (MECA) Osher Hall on Wednesday, March 9 at 6:30PM. [Carl Johanson from MOFGA-certified organic Goranson Farm will be one panelist, and Amanda Beal, a MOFGA board member, will facilitate.]
Revival of forest giant: Mainers work to bring back American chestnut
Bangor Daily News - 2/20/2016.
By Abigail Curtis - Veazie: Glen Rea walks with satisfaction and even affection along the rows of young American chestnut trees he helped plant 11 years ago in the Buck Hill Conservation Area. Some trees are thriving, stretching their branches well above the head of the 73-year-old retired stockbroker from Bangor.
Hub-to-school: Vermont Food Hubs and Schools Work Together to Drive Localization of the Food System
Resilience - 2/19/2016.
By AJ Hughes - Food hubs and farm-to-school programs are essential mechanisms in increasing access to food produced locally and sustainably. In Vermont, an effort is underway to combine the power of both.
Growing the growers: Communication and wellbeing on farms
Sustainable Food Trust - 2/19/2016.
By Morwenna Lewis - The practical and economic challenges faced by those involved in farming are enormous. But just as important are the psychological and emotional ones, especially when working collaboratively within a group.
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Upcoming MOFGA Events

February 21 - Seasonal Cooking Class: Winter

February 25 – Advanced Business Planning with Julia Shanks

March 3 - Spring Growth Conference 2018: Organic Seedling Production

March 8 – Farm Labor Models in Practice: Mentoring and Managing Staff for Your Farm's Success

March 29 - Beginning Poultry


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