Maine Organic Farmers and Gardeners Association


September 11, 2020 – Discontinued: MOFGA will no longer add posts to this news feed. Please continue to enjoy the archival information posted here that is provided as a free service to MOFGA members and the greater worldwide community. Thank you for reading. You may donate to MOFGA here to support our work.

Focus on these shoppers to grow organic sales

March 26, 2019 – By Ashley Nickle, Produce Retailer – Organic produce continues to grow in importance to the industry, contributing $5.6 billion in sales in 2018, according to the United Fresh Produce Association’s latest FreshFacts on Retail report.


Eat these 50 foods to save the world

March 26, 2019 – By Melissa Breyer, Treehugger – From cactus and cow peas to pumpkin flowers and fonio – these 50 delicious foods are healthy, sustainable, and help wildlife too.


Soil Carbon Restoration

Undated – NOFA Interstate Council – Dangerous levels of carbon in Earth’s atmosphere derive not only from burning fossil fuels, but also from land use changes. In fact, some scientists estimate that two-thirds of the excess carbon in the atmosphere derive from land-use changes such as clearing forests for agriculture and tilling the soil; with every tillage pass, a portion of a soil’s organic matter (which is 57% carbon) is converted to CO2 along with some of the soil’s fixed nitrogen, which is converted to N2O (a more potent greenhouse gas than CO2).


The science of hard cider to be topic of MDI Science Cafe

March 25, 2019 – By Stefanie Matteson, Bangor Daily News – For the first time in more than 100 years, Maine farmers are making a living from growing apples. The reason lies with the rebirth of interest in fermenting apples into hard cider, which has given rise to a cottage industry consisting of dozens of small cideries that are producing regional, European-style ciders.


Organic beef is more nutritional than conventional beef

Mar 25, 2019 – The Organic Center – Choosing organic when you’re shopping for beef at the supermarket may be a good way to boost the nutrition in your meals, according to a recent study published in the Journal of the Science of Food and Agriculture. The study found more antioxidants in organic beef, with 34% more Q10, 72% more taurine, and 53% more β‐carotene. Organic beef also exhibited a more balanced lipid (fat) profile, with 17% less cholesterol, 32% less fat, 16% fewer fatty acids, and 24% fewer monounsaturated fatty acids. Organic beef was especially beneficial when it came to heart-healthy α‐linolenic acid, with 170% higher levels than conventional beef.  Finally, the researchers found that organic beef had 24% more α‐tocopherol, which is a type of Vitamin E. This study builds on the work of past research showing the nutritional benefits of organic beef.


Maine dairy farm plagued by chemical contaminants may be ‘tip of the toxic iceberg’

March 23, 2019 – By Donna Buttarazzi, Bangor Daily News – More than two years after learning drinking water and milk tanks on his 100-year-old Stoneridge Farm were contaminated with a class of chemicals linked to cancer and other health concerns, farmer Fred Stone still can’t sell his milk and is losing hundreds of dollars a day, every day.