More and more Maine families buy food directly from local farmers. Here are a few simple questions you can ask your farmer to get a better idea of how your food is being produced – and a few key concepts to listen for when you are having those conversations. How do you manage soil fertility
This Maine Food Pyramid incorporates the Maine Local Twenty foods that can feed our state’s population. Illustration by Tim Nason, Abby Sadauckas and Cheryl Wixson. By Cheryl Wixson As a foodie, I’ve often contemplated the ideal of a local food system including products fished, foraged or grown in the Blue Hill peninsula area. In developing
By Melissa White Pillsbury Being largely self-employed and self-sufficient, diversified farmers as a whole may be faring better than average in this harsh economic climate. But numbers don’t lie – it’s tough out there for many Americans, and Maine is no exception. According to the most recent data available from the USDA Food and Nutrition
By Craig Idlebrook Once every four weeks, neighbors in small towns throughout Maine come together to do their grocery shopping in unusual places, such as farmhouses, town halls, grange halls, even a seaweed-packaging plant. They catch up with each other and sip coffee while they wait for their food. Then comes the sound of the
by Roberta Bailey It’s going to be a long, hot winter – or it can be if you spice up your winter fare with flavorful and fiery hot sauces from around the world.I’ve been interested in growing hot peppers and making condiments with them for a long time, but I was drawn to growing hot
Here are 20 foods that Maine can produce for its citizens to enjoy all year. 1. POTATOES 2. APPLES 3. MILK/CHEESE /DAIRY 4. BLUEBERRIES 5. EGGS 6. MAPLE SYRUP, HONEY 7. CARROTS 8. FRESH AND PROCESSED TOMATOES 9. GRAINS 10. DRY BEANS 11. GARLIC 12. ONIONS 13. GREENS, SPINACH, KALE 14. SEAFOOD: SHRIMP, SCALLOPS, LOBSTER,
Shawn Wilcox (left), executive sous-chef with the University of Maine Black Bear Dining; Rich Hanson, chef and owner (with his wife, Cary) of Cleonice Mediterranean Bistro in Ellsworth; and Cheryl Wixson, a chef who runs the nonprofit Cheryl Wixson’s Kitchen and who is an organic marketing consultant for MOFGA. English photo. Three chefs discussed marketing
At MOFGA, going organic is one of main passions. It’s in almost everything we teach and practice. But we recognize that not everyone has the financial ability to switch to an all-organic. Although it seems intimidating, organic food prices are comparable to their non-organic counterparts. Why go organic? Going, growing and raising organic has many
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