By Roberta Bailey Happy 50th birthday, MOFGA. Few remember a time before MOFGA was a part of Maine. It has become the mycelium that connects and enriches all of Maine’s community, from gardeners, farmers, artists, co-ops, apprentices and journey-folk to businesses and fairgoers. As with mycelia, MOFGA extends the reach of our roots and furthers
By Melissa White Pillsbury Maine’s natural food stores and co-ops, among the pioneers in the local organic foods movement, have been buying food from Maine farms for decades. In April MOFGA met with buyers and managers from these establishments to explore ways to expand their marketing and sourcing of local organic foods. Representatives came from
By Marina Schauffler Recent media attention on local foods has raised public awareness about the health benefits and community returns from thriving local agriculture. Often, though, stories portray local “foodies” as purists fixated on 100-mile diets that banish even imported condiments. Eating from local sources comes off looking like an extremist food fad, rather than
This Maine Food Pyramid incorporates the Maine Local Twenty foods that can feed our state’s population. Illustration by Tim Nason, Abby Sadauckas and Cheryl Wixson. By Cheryl Wixson As a foodie, I’ve often contemplated the ideal of a local food system including products fished, foraged or grown in the Blue Hill peninsula area. In developing
Siberian kale is one of many greens that can be harvested in Maine in very cold weather. English photo. by Roberta Bailey To go out to a snow covered tunnel or cold frame, brush away the snow and open the lid never fails to give me a sense of magical wonder and reverential awe. Outside
Combine apples and carrots to make delicious muffins this winter. These specimens were seen at the Common Ground Fair – the ‘Orenco’ apples at Mark and Paula Fulford’s Teltane Farm booth. English photos. by Cheryl Wixson Winter sneaks up on us in Maine. The crisp, autumn days get shorter, and cooler. Sunrises are later, sunsets
Here are 20 foods that Maine can produce for its citizens to enjoy all year. 1. POTATOES 2. APPLES 3. MILK/CHEESE /DAIRY 4. BLUEBERRIES 5. EGGS 6. MAPLE SYRUP, HONEY 7. CARROTS 8. FRESH AND PROCESSED TOMATOES 9. GRAINS 10. DRY BEANS 11. GARLIC 12. ONIONS 13. GREENS, SPINACH, KALE 14. SEAFOOD: SHRIMP, SCALLOPS, LOBSTER,
In her keynote speech at the 2006 Common Ground Country Fair, Cynthia Thayer talked about the delicious foods produced locally – mostly on her farm – that make up family meals at Darthia Farm in Gouldsboro. English photo. Another Way to Eat For 28 years, the highly diversified Darthia Farm in Gouldsboro has been MOFGA-certified,
By Jo Anne Bander Copyright 2006 Maine restaurants Fore Street, Primo, Hugo’s, One Ninety Ate and Cole Farms have all been featured in recent articles in The New York Times, Gourmet, Food & Wine, Travel and Leisure and other national publications. Not simply restaurant information for travelers or frolicking Mainers, they attest to Maine’s superb,
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