Drawing by Toki Oshima. By Tom Settlemire, professor emeritus, Bowdoin College, and sheep producer, Brunswick, Maine Dr. Charles Parker, a good friend of many of us in the sheep industry, has a simple but very important guiding concept: We should be breeding sheep that are working for us; we should not be working for the
By Joann S. Grohman “It’s surprising just how often common assumptions – by both scientists and the media – are wrong,” says Howard S. Friedman, distinguished professor of psychology at the University of California-Riverside, in the March 12, 2011, issue of ScienceDaily (www.sciencedaily.com/releases/2011/03/110311153541.htm). Consider the belief that feeding grain to people, not cattle, means more
White runner beans look and taste like lima beans, but are plumper and grow better in cooler weather. Top photo by Yaicha Cowell. Lower photo by Arika Bready. By Will Bonsall A few decades ago while I was helping an elderly farmer friend, Orlando Small, with his haying, he chanced to comment on his fine
Daniel Price of Freedom Farm in Freedom, Maine, digs ginger. Photo by Polly Shyka. By Polly Shyka As Maine’s farmers’ markets proliferate and more farmers are selling at those markets, consumers seeking local foods have more shopping choices. Markets feature more value-added products and longer availability of produce, thanks to season extension structures. And sometimes,
Drawing by Toki Oshima. By John Koster When the vengeful Romans plowed salt into the smoldering ruins of Carthage in 146 B.C., the conquerors left a message that the world gradually forgot: Farming, rather than maritime trade and commerce, had been the real source of strength in the city that once rivaled Rome for control
Toki Oshima drawing Read the review: Estrogen the Natural Way By Roberta Bailey Of the three primary forms of estrogen, plant estrogen (lignans), appear to protect against breast cancer, while the other two stronger forms of estrogen promote cancer. Soy and flax are excellent sources of plant estrogen for menopausal women. Relief from menopausal symptoms
By Roberta Bailey For the past four winters, I have eaten fresh kale and other greens every day from a growing bed in my attached greenhouse. Often I stop on my way to work and pick greens for lunch. If not, I stop on my return and pick part of supper. Just walking past the
A Growers’ Guide By Eric Sideman, Ph.D. Director of Technical Services, MOFGA Local production for local consumption is a guiding principle for sustainable organic growing, but winter months are challenging for us in New England. Most growers hang up their tools and park their equipment, and consumers are left buying vegetables that have traveled thousands
By Jean English Norbet Kungl raises a large variety of organic vegetables in Walton, Nova Scotia, on a small bay across the Bay of Fundy, and markets year-round in Halifax. He is one of the premier farmers in the Northeast, and was featured as “Farmer in the Spotlight” when he spoke before a large group
Eliot Coleman talks with Eric Sideman of MOFGA and others about the effects of cold temperatures on plants. English photo. Barbara Damrosch, along with Eliot Coleman, are the only employees of Four Seasons Farm in Harborside. They supply fresh produce year-round to retailers within a 25-mile radius. English photo. By Jean English Judging from the
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