Archives: Resources

LIF February 2008

  The logging crew at MOFGA’s Common Ground Education Center, Feb. 2008. Photo by Nick Zanstra. by Pete Hagerty and Sam Brown A Little History “We had a lot of fun, made a pile of wood, and didn’t nobody get hurt. Now, pay attention because it gets complicated for a while before it gets plain.”

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Palm Oil

Eustaquio Polo Rivera (shown here with interpreter Rocio Orantes) is vice president of the board of the Major Council, an organization of 21 communities that owns 42,700 hectares in the Curvaradó river basin in Chocó, Colombia.  He is an active leader in his community’s efforts to recuperate collectively titled lands that have been occupied since

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Canning

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

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Brassicas

‘Graffiti’ (top left), ‘Amazing’ (right) and ‘Cheddar’ cauliflower. Hutton says that ‘Cheddar’ is by far the favorite with the crew at Monmouth. Photo courtesy of Mark Hutton. The Maine climate is great for producing brassicas. At the 2007 Farmer-to-Farmer Conference, Mark Hutton of the University of Maine Cooperative Extension’s Highmoor Farm in Monmouth and Jason

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Grafting Tomatoes

Trees and other perennials are often grafted, but is it worth the time and labor to graft annuals? Cary Rivard is trying find that out with his Southern SARE Graduate Student project under the direction of Frank Louws at North Carolina State University (NCSU). Other members of the team include NCSU’s Mary Peet and Suzanne

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Wendy Holm

Canadian agrologist Wendy Holm takes farmers, chefs and students on working tours of Cuba, where they help establish research plots in sustainable dairy production, learn about local foods and food preparation, enjoy Cuban culture, and more. Photo courtesy of Wendy Holm. Wendy Holm of Vancouver, B.C., has, for 34 years, been an agrologist (a professional

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New Hops Variety Good For Herb Tea

“Hops” usually refers to the female flowers of hop vines, shown here growing at Merryspring Nature Center in Camden, Maine. Researchers at USDA Agricultural Research Service in Oregon have developed a new variety called ‘Teamaker’ that is especially good for making herbal tea. English photo. Drinking impure water was once a common way to pick

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Food for Schoolchildren

Elementary schools in Union 74 in Lincoln County are integrating foods into the curriculum. Through FARMS (Focus on Agriculture in Rural Schools), children taste-test freshly harvested foods and meet the farmers who grow them. School cafeterias are beginning to order directly from farmers in a pilot program that began in the fall of 2007. Food

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Ashwood Waldorf Education: A Reverence for Food

Waldorf schools, which number over 900 worldwide and are the fastest growing independent, nondenominational educational movement in the world, seek “to see the whole in every part, to engage the head, the hands, and the heart,” according to the Web site of the Rockport, Maine, Ashwood Waldorf School (ashwoodwaldorf.org). Founded in Germany in 1919 by

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