Jaelin Roberts has perfected the art of making Macarons in her mother’s home kitchen in Bangor. Jalin took my Kitchen Licensing Workshop and I helped them get both their kitchen and product licensed. Congratulations, Jaelin!
Cheryl Wixson, Stonington chef and organic farmer, has been awarded the Katherine O. Musgrave Public Service Award by the Maine Nutrition Council. Presented at the annual spring conference on April 11, 2018, Wixson was recognized
Beautiful Bowls, Savory Soup, Art, Music and Friends MOFGA-El Salvador Sistering Committee Empty Bowl Supper
The April 30 Empty Bowl Supper in Belfast, a benefit for the MOFGA-El Salvador Sistering Committee’s work, promises to be better than ever this year, with a celebration of 15 years of sistering and solidarity.
Once the resident chef for MOFGA, the Stonington farmer has her hand in a number of local, organic food projects. Portland Press Herald December 6, 2015 Cheryl Wixson is still described as “MOFGA’s resident chef”
Rodale’s Organic Life by Rowan Jacobsen On a steamy evening this July, John Bunker and his wife, Cammy Watts, padded down into the root cellar at their organic farm in Maine and rustled through a
ORLAND, MAINE – With generous support from the Hancock County Fund of the Maine Community Foundation, the Bucksport Community Concerns is hosting two food-processing workshops at the Orland Community Center on October 20 and 29.
Dear Cooking & Eating Friends: “In the depth of winter, I finally learned that within me lay an invincible summer.” Albert Camus Winter is finally leaving us here at Rabbit Hill, and our grand eating
I enjoyed watching this short video of Jim Gerritsen of Wood Prairie Farm in Bridgewater, Maine. Jim is having fun with a well-working machine that is shelling Organic Dakota Ivory Corn. This is the corn
Belief systems and narratives matter, as was pointed out in a Nov. 23 opinion piece defending genetically modified organisms (GMOs) against growing public concerns (“Americans need to rethink our views of GMO vs organic crops”).
Over 100 billion pounds of food are thrown away in the United States each year. That disturbing statistic is from the U.S. Department of Agriculture. But Healthy Acadia, working with a host of organizations, food