A small sampling of Eli Rogosa’s display of heritage wheats at MOFGA’s Spring Growth Conference. English photo. Spring Growth Conference 2009 Eli Rogosa spoke at Spring Growth about her work with traditional farmers who grow landrace wheat. She explained the hidden crisis of modern “Green Revolution” wheat, the most widely grown crop on earth, which
Spring Growth Conference 2009 Matt Williams, whose core farm principle is to help build the food community of Maine, discussed his experiences with growing organic grains for a decade and processing his and others’ organic grains for five years at his Aurora Mills & Farms in Linneus, in Aroostook County. Some 40,000 to 60,000 acres
Photo of Miniature Grain Dryer Designed by Jack Lazor, Butterworks Farm This small scale grain dryer is a scaled down version of a larger flat bottomed aeration grain bin. The vessel consists of corrugated, galvanized rings from a six-foot diameter hopper bottom farm grain bin. Instead of placing these rings on a cement foundation, as
Spring Growth Conference 2009 Dorn Cox of Tuckaway Farm in Lee, N.H., one of the seven farms in the Great Bay Grain Cooperative, said that the co-op farms about 1,500 acres. Members buy portable equipment to share. They hope to grow up to 400 acres of sunflowers, wheat, oats, triticale and rye, mainly for forage
by Linda and Takeshi Akaogi In the Sept. 2008 issue of The Maine Organic Farmer & Gardener, Cheryl Bruce reported on efforts by Linda and Takeshi Akaogi to grow rice on their small farm in Putney, Vermont. In March 2008, the couple received a SARE Farmer Grant to evaluate the viability of rice production in
Eli Rogosa talked about her heritage wheat project (www.growseed.org) when the Organic Seed Alliance met at MOFGA’s Common Ground Education Center in July. The event was open to the public and, as part of MOFGA’s Farm Training Project, was well attended by MOFGA apprentices and journeypeople. English photo. by Jean English The Organic Seed Alliance
Takeshi Akaogi and his wife, Linda, are experimenting with rice cultivation in Vermont. by Cheryl Bruce For the past two years, Linda and Takeshi Akaogi have been experimenting with growing rice on their small farm in Putney, Vermont. In March 2008, they received a SARE Farmer Grant to evaluate the viability of rice production in
By Marada Cook Copyright 2006 Jalko Farm slopes east and north along a windy rise in Madawaska, Maine. The dirt driveway and dark brown barns are home to Northern-Most Feeds, LLC, whose owners make organic chicken, pig, goat and cattle feed from Maine-grown oats and wheat midds (a byproduct of milling wheat for flour) and
Two generations cultivate Aurora Mills & Farm. From the left and standing in front of some of the new silos: Marcus Flewelling, Sara Williams Flewelling, Matt and Linda Williams. Making things grow at UMPI: from the left, Jim Dwyer, the Dr. Robert Vinton Akeley Chair of the Agricultural Science and Agribusiness program; Jason Johnston, dean
Toki Oshima drawing By Grace Oedel Bread occupies a unique and highly sanctified place in many religious traditions. In Judaism, the ritual laws surrounding bread stand apart from all other culinary rituals. A meal is defined by whether or not you consumed bread. If you did, you are mandated to carry out a full set
Media Inquiries:
Contact Jennifer Wilhelm [email protected]
