Cheryl Wixson in MOFGA’s kitchen. English photo. Note: Some of the information in this 2008 article is out of date. For updated information, please see University of Maine Cooperative Extension Bulletin #3101, Recipe to Market: How to Start a Specialty Food Business in Maine, by Extension food science specialist and associate professor Beth Calder and
A Brief History of Canning Canning is only about 200 years old. It began when Parisian Nicolas Appert set out, in 1795, to win a reward from Napoleon Bonaparte for preserving food by vacuum-packing. By 1804, he’d learned to boil meat and vegetables in jars, seal them with corks and tar, and soon opened the
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
Collective Advice Nathanial Thompson feels that, after three years, the Full Plate Farm Collective is becoming a solid venture. “There are so many things we learned along the way,” he says. Here is some of his best advice for those who might like to try a collective venture. • In a cooperative venture, growers have
by Jo Anne Bander For tourists and Maine urbanites alike, agri-tourism is a way to get back to the land, learn how food is grown and support local farms. Whether through a blueberry pick, Open Farm Day, Maine Maple Sunday or a farm B&B, Americans are actively seeking ways to get to the source of
John Bunker (left) of Fedco Trees and CR Lawn of Fedco Seeds at the Seed Swap and Scion Exchange. The two entertained gardeners with stories of the origins of Fedco at a talk at Merryspring in Camden this spring. English photo. Inclusiveness and a New Back-to-the-Land Movement Credited On March 11, 2008, to honor Fedco
Organic Seed Alliance (OSA) board member Frank Morton is a “salad grower gone to seed.” He and the OSA support the ethical development and stewardship of the genetic resources of agricultural seed through collaborative education, advising and research programs with organic farmers and other seed professionals. Photo courtesy of OSA. Upcoming Visit From the Organic
Kennedy values Daisy, a Christian donkey, for her friendliness and her ability to warn when sheep predators approach the farm. English photo. by Jean English On 80 acres of woods, wetlands and pasture just seconds from Route 17 in Washington, Maine, Nanney Kennedy has spent 20 years creating her peaceful, sustainable and productive Meadowcroft Farm.
Grazing Pigs Vs. Plum Curculio Jim Koan, owner of the 150-acre AlMar Orchards in Clayton Township, Michigan, grazes Berkshire hogs in his organic apple orchard, obtaining almost complete control of plum curculio within a few years. Plum curculios lay eggs in fruits in the spring, and the resultant larvae later cause fruit drop. On the
Federal Approval of GE Beets Challenged Prompted by Genetically Engineered Sugar By Roberta Bailey I feel like I have come full circle. When I started writing this column close to 25 years ago, I converted the sugar in recipes to honey or maple syrup, and I wrote about how to use other sweeteners in recipes.
