Tag Archives: Feeding Maine

Farm to Glass

At this educational tasting opportunity, you will discover how local ingredients enhance the local brews you love. Learn more about the brewing process and how grains, hops, malts, and orchards affect the flavor of the beer you drink, and how you can make your own.

TICKETS are $15 in advance or $20 at the door.
(MFT members receive a special discount! Email Rachel, rkeidan@mainefarmlandtrust.org for the discount code)

Featuring: Atlantic Brewing, Black Bear Brewing, The Hop Growers Association, Maine Malt House, Orono Brewing, and more.

PITCH IN to join the MFT community

We say it all the time: Our members make our work possible. MFT members are people who recognize the importance of protecting farmland and helping farmers thrive. They care about the resiliency of Maine’s rural economy, and the sustainability of our environment. They are farmers, future-farmers, business owners, eaters, conservationists, advocates, policymakers, artists, community-builders, foodies, and people who love Maine. They are people like YOU.

“I grew up in Biddeford but would never have imagined that I would be standing here now, ready to open an ice cream shop. We are getting our milk and cream from Harris Farm and trying to source as much as we can from local farms and farmers… As farms are dwindling across the country and the dairy industry is struggling here in Maine, it feels good to find ways to support our community and local farmers.  We joined Maine Farmland Trust because we believe the work they do is vital to preserving the environment for us and for future generations.”

—Jonathan Denton + Jacqui DeFranca || Sweetcream Dairy || Biddeford, Maine

“We support Maine Farmland Trust because, as longtime home gardeners, we believe in the countless health benefits of good local products and the deep value of preserving and restoring farmland in our state. We love the way the Trust is making it possible for a new generation of farmers to get started and sustain farms throughout Maine.

—Gary and Rosie Bensen: Newcastle

“We bought our 100 acres in Arundel in the 1970’s and raised our family on the land here.  Now, we have three-generations living here and working on this land. I have seen this area, and Southern Maine in general, change a lot over the years.  When we moved here, there were 24 commercial farms, then at the lowest point, there were only 4. All of the land I hayed for folks in the past has gone to subdivisions.  The best land here has been developed.” – Stacey Wentworth

“Watching the demise of farmland, especially in Southern Maine and the prime, fertile land in the Saco River basin has been really hard.  As the New School principal, I see our graduates want to farm and yet are daunted with the prospect of finding land. MFT’s work to not only preserve the land but also make it possible for young farmers to get on it is one of the main reasons we have supported MFT for all these years.” –  Marilyn Wentworth

–Stacey + Marilyn Wentworth (pictured with grandchildren) || Neverdun Farm || Arundel, Maine

If you believe in this work, we hope you’ll consider joining our community of members who actively support the future of farming in Maine.  We can’t do it without you, pitch in!

Let's grow a bright future for farming in Maine, together.

Maine Fare: Finale Feast, Tasting & Storytelling

The  Finale Feast will begin with a casual tasting of small plates that reflect the traditional foodways of Western Maine, using ingredients from local producers and prepared by some of Maine’s finest chefs. Each plate will be paired with a beverage (wine, beer, or hard cider- for those 21 & up). 

After filling our bellies, we’ll move to the Stoneheart Farm lamb barn (lambs included!) to hear food-focused stories told live by a lineup of local friends. 

Meet the chefs:

Corey Dilts, chef at Norway Brewing Company, will be creating egg yolk raviolo, served with Tourmaline Hill Ricotta, six month dry cured Leg of Lamb from Wrinkle in Thyme Farm, maple chive cured duck egg yolk from his own farm, and a beet chive reduction.

Ian Desjardins, a chef from the Penobscot Nation, will be creating a sample plate of fiddleheads, Passamaquoddy maple syrup, cornbread, and smoked Micmac trout.

Shawn Stemp, chef at Ondine Oyster + Wine Bar and Black Trumpet, will be serving wood-fired oysters and accompaniments.

Frank Giglio, chef at Three Lily Provisions cooking school, will be creating a lamb and mushroom ragu, served over acorn polenta.

 

Meet the storytellers:

Lee Dassler. Lee has a background in theater, carpentry and architecture and is the executive director of Western Foothills Land Trust.

Scott Vlaun. Scott is a photographer, homesteader, permaculture designer, dad and the executive director at Center for an Ecology-Based Economy.

Mary Anne Haxton and Marty Elkin. Mary Anne and Marty own A Wrinkle in Thyme Farm in Sumner where they raise sheep and host fiber workshops.

Bonnie Pooley. Bonnie taught at Gould Academy for 35 years, and is actively involved in local conservation and food initiatives, such as Mahoosuc Land Trust and the Alan Day Community Garden.

+ Storytelling will be emceed by MFT’s own Chris Franklin, our farmland protection project manager working in Western Maine!

 

MFT members receive 10% discount on tickets.

Not a member? Join today and receive 10% off your ticket!

Check out the other Maine Fare events happening throughout the month!

Maine Fare: Whole Lamb Butchery

Students will learn from and work with butchers Elise Miller and Kirk Pincince from Rosemont Market to breakdown and butcher a whole lamb from Stoneheart Farm. Guests will get hands on cutting experience and will get to take home some of their handy work.

Rosemont Market & Bakery is comprised of six markets in Portland, Yarmouth, and Cape Elizabeth, Maine. Since their start in 2005, Rosemont has become a significant hub for local food, sourcing fresh & delicious products from local farmers and friends whose practices they trust. Through their markets, Rosemont is working within their neighborhoods to instill a deeper, stronger understanding of where food comes from and what it’s really about.

MFT members receive 10% discount on tickets.

 

***ONLINE ticket sales will CLOSE on Thursday, June 21st at 3:30PM. If you would like to reserve a ticket on Friday, please call the MFT office and speak with Kim. 207.338.6575

Not a member? Join today and receive 10% off your ticket!

Check out the other Maine Fare events happening throughout the month!

Growing Local Screening at the Springvale Library

Join MFT and Springvale Library for a screening of Growing Local, a film that explores three poignant stories that help us understand the interconnected fates of Maine’s small farms, consumers and the local food movement. Question and answer session will be held with MFT staff members after the film.
Growing Local was directed and produced by Bridget Besaw of Seedlight Pictures.

This screening is free and open to all.

For more information contact: caroline@mainefarmlandtrust.org

Maine Fare: Farmstead Cheesemaking

Gloria Varney at Nezinscot Farm will host a hands-on class that allows students the opportunity to gain skills and understanding of both soft and semi-hard cheeses. We’ll finish the process of making a dry-curd cottage cheese, a versatile cheese that can be eaten fresh or pressed to create a farmers-style cheese. Participants will also prepare goat’s milk  to make a chevre and brie (or camembert). Everyone will leave with a sampling of cheeses to take home.

 ***THIS EVENT IS SOLD OUT***

MFT members receive 10% discount on tickets.

Not a member? Join today and receive 10% off your ticket!

Check out the other Maine Fare events happening throughout the month!

Maine Fare: Foraging and Growing Mushrooms

Scott Vlaun, the executive director at the Center for an Ecology-Based Economy in Norway, Maine, will lead a workshop on the basics of the mushroom life cycle, production, and different types of fungi, specifically oyster and shitake mushrooms. Participants will drill, plug and wax their own mushroom log to take home, and learn about log stacking methods, incubation and fruiting. We’ll discuss foraging strategies and etiquette in the Maine woods and learn about some of the easy to identify medicinal and edible mushrooms.

THIS EVENT IS SOLD OUT! 

Make sure to check out our other Maine Fare events happening throughout the month of June!

June 17th: Farmstead Cheesemaking

June 24th: Whole Lamb Butchery

June 30th: Finale Feast, Tasting & Storytelling

 

MFT members receive 10% discount on tickets.

Not a member? Join today and receive 10% off your ticket!

Check out the other Maine Fare events happening throughout the month!

Maine Fare: Indigenous Foodways

Karyn Marden (Abenaki descent), Ann Pollard-Ranco (Penobscot and Abenaki) and Alivia Moore (Penobscot) of Gedakina will give an overview of the history of indigenous food systems in Western Maine. The presentation will cover indigenous food system recovery work happening in different parts of the state, including a women-led recovery of traditional agriculture in Starks, and wild rice recovery projects. The presenters will also give an overview of other tribal food systems work happening in Maine and introduce some of the Wabanaki food businesses. Guests will have the opportunity to sample some foods from the tribal community, including a wild rice salad with squash and cranberries, and traditional cornbread. 

MFT members receive 10% discount on tickets.

TICKETS WILL BE AVAILABLE AT THE DOOR. ONLINE TICKET SALES NOW CLOSED. CALL MFT OFFICE FOR QUESTIONS 207.338.6575

Not a member? Join today and receive 10% off your ticket!

Trouble buying your ticket or prefer to do it over the phone? Please call the MFT office (207.338.6575) and ask for Rachel Keidan, or email at rkeidan@mainefarmlandtrust.org

Check out the other Maine Fare events happening throughout the month!

Four farm businesses receive $50K grants from MFT to scale-up to new markets

Kathi Langelier of Herbal Revolution (left) and Kelsey Herrington of Two Farmers Farm (right, photo by Greta Rybus)

MFT has awarded grants to four farms of approximately $50,000 to implement changes in order to scale up their businesses. The farms participated in the 201 track of MFT’s Farming for Wholesale program and spent two years working with business advisors to research and define business plans focused on scaling up for wholesale markets. These implementation grants are competitive and applications undergo an extensive review process by a committee comprised of MFT staff and industry consultants.

The 2018 crop of grantees, all of who received around $50,000, include Tide Mill Creamery in Edmunds, Two Farmers Farm in Scarborough, Herbal Revolution in Union, and Broadturn Farm in Scarborough. The farms will use the grant funds to scale-up infrastructure, equipment, and expand marketing efforts.

Rachel Bell and Nate Horton of Tide Mill Creamery constructed new housing for their herd and made improvements to their pastures, and installed a 100-gallon vat pasteurizer, which will allow them to sell cheese across state lines. Kelsey Herrington and Dominic Pascarelli, of Two Farmers Farm, will implement a new business plan to sell more vegetables in mainstream markets while maintaining a high level of product quality, and quality of life. Kathi Langelier, of Herbal Revolution, created a plan that scales production to meet national demand for her herbal line. She will also invest in the business’ brand, and create new jobs in farm operations, sales, marketing, and production management. Farmers John Bliss and Stacy Brenner of Broadturn Farm are using the funds to cultivate their brand and marketing to create new opportunities within the floral industry. This includes infrastructure that will help them pave the way for the burgeoning local flower market.

This is the second year MFT has offered implementation grants for farms that completed the 201 Farming For Wholesale program. “Access to financing to implement new changes and ideas continues to be a challenge,” said Alex Fouliard, Farming for Wholesale program manager. “MFT is pleased to be able to fill that need and keep momentum moving forward for these farms.”

Let's grow a bright future for farming in Maine, together.