Last issue we wrote about addressing global warming, suggesting that to correct the problem, we each need to take action because the situation is truly critical, and that what we as individuals do (or don’t do) definitely makes a difference. We believe it is important to focus on being the change we wish to see in the world. At the same time we think it is important to remain grounded in reality. Therefore, we believe talking gently about “climate change” in the face of the urgency of the issue obscures the seriousness of our situation.
Last issue we wrote about addressing global warming, suggesting that to correct the problem, we each need to take action because the situation is truly critical, and that what we as individuals do (or don’t do) definitely makes a difference. We believe it is important to focus on being the change we wish to see in the world. At the same time we think it is important to remain grounded in reality. Therefore, we believe talking gently about “climate change” in the face of the urgency of the issue obscures the seriousness of our situation.
Happily there is energy and excitement in positive ideas. As we review some of the changes people have actually made to address global warming, we see real action and feel contagious enthusiasm in the places we find people’s hearts are engaged.
Good Food=Good Health
Using our food choices as a way to create positive change is a favorite of ours. It’s something we all can do. We all have to eat and, quite literally, we are what we eat, so it makes sense to seek out the best possible ingredients for our meals. Fortunately, the choices that are best for us also benefit our planet. Our search for sustainable farming practices, the best flavors and the highest nutrition guides us directly away from industrial agri-business and the huge impacts of its inhumane, unsustainable operating procedures right toward the small, local, organic farm.
This past fall we spent a day at the Common Ground Fair, put on each September by the Maine Organic Farmers and Gardeners in Unity, Maine and called “the best small fair in the country” by the New York Times. The fair celebrates sustainable rural living and all that entails. It’s a showcase of organic Maine grown foods and a positive happening that indicates local food security is indeed possible, and with it come flavor and nutrition.
At the fair we wanted to see if we could find Maine suppliers for some of the products we use which rack up a lot of miles traveling from their points of origin to reach New England markets. In this way, by buying more locally, we hoped to further reduce our own carbon footprint. We also had visions of putting together baskets of good things to eat as holiday gifts, and were looking to see what might be available right here in the state. We were thinking "maybe a little crusty bread, some fancy jellies tucked in among the heirloom apples, maybe some honey, some organic sausage for our meat eating friends…"
With these thoughts in mind, we happily sampled our way from booth to booth. Following are just three of the many tasty things we found:
Salt made by the Maine Sea Salt Company, a family business established in 1998
We knew from the folks at Stonewall Kitchen that a Maine company was making salt and that it was particularly flavorful. Although we haven’t used salt in cooking for years (not so much need when the food is fresh from the garden) we wanted to try some of this Maine sea salt. There is always room on our table for a special little something and it sounded like a good holiday gift idea.
Maine Sea Salt is made from filtered ocean water with the help of wind and sun in large greenhouses. No drying agents or artificial flavoring ingredients are used in production. Owner Steven Cook grew up on Bailey Island where his parents had a lobster pound and restaurant. People loved the way the lobsters tasted and wanted to know what made them so good. The answer was the salt water. Maine Sea Salt is Steve’s way of making that special flavor available to people no matter where they live. In addition to the natural salt, there are herbed lemon, garlic, dulse, black pepper, apple smoked and hickory smoked salts; available in grinders, bags and jars. We prefer the jars because they are made of glass. Our favorite flavor is the apple-smoked salt that does not use artificial “smoke” but is processed over fires of real apple wood and definitely worth trying.
Who would have thought salt could be local? Yet 200 years ago salt works were a common thing along the New England coast. The company web site is www.maineseasalt.com.
Fresh organic milk from Moo Milk, Maine’s Own Organic Milk, a company formed by 10 organic dairy farms, MOFGA and the Maine Farm Bureau, with support from the Maine Department of Agriculture and start–up funding from Stonyfield Farm, Oakhurst Dairy and Smiling Hill Farm Moo was formed to promote farm preservation and economic development in Maine by marketing and distributing 100% Maine organic milk. The company’s mission is “to educate the consuming public on the value and intrinsic worth of preserving the local family farm while developing a line of premium quality milk products that support this mission”. Think sustainability and local food security here.
The business model Moo used is not new, but not common for Maine dairies in today’s world. Technically Moo Milk is incorporated as an L3C company, a low profit, limited liability Corporation that is eligible to receive grants and endowments the same way cooperatives and non-profits do. The farmers themselves are part owners of the company, thus owners of the milk all the way from cows to customers. They take responsibility for production, processing, marketing and distribution. These farm families all share a commitment to conservation and the wise use of our natural resources.
Whole milk, skim milk, 1% and 2% milk are available. We tried a glass of the 2% milk and were impressed. We generally avoid low fat milk, but in this case, the flavor is exceptional. Since the fair, we have found all varieties of Moo quite regularly at Whole Foods Market in Portland. Our favorite is the whole milk, but it’s all good and, we believe, worth seeking out. We also are impressed with the level of cooperation being engaged in all along the milk’s path, from farm to market, and want to support that as well.
The Cornucopia Institute (www.cornucopia.org) has given Moo Milk their "highest five cow" rating for organic milk with an impressive 1150 points. More information about Moo Milk can be found at www.moomilkco.com. The website has a product locater chart. We suggest you confirm current availability with the store you plan to visit.
Henry’s Organic Sunflower Oil from Bull Ridge Farm,
in the Perkins family since 1928
At the fair we learned that it takes seeds from more than seventy sunflower heads to produce a large bottle of Henry’s Organic Sunflower Oil. We already knew that “all natural” does not mean the same thing as “organic” so were pleased to see the oil is MOFGA certified organic. It is also packaged in glass bottles, another plus, since testing has revealed many plastic containers that we had assumed were safe leach into the foods they contain.
The sunflower oil has a mild, pleasantly nutty flavor. In addition to the oil, Bull Ridge Farm grows corn, oats, wheat and spelt. They also have milk, livestock food grade sunflower meal and oil and livestock food grade soybean meal and oil. Products, according to MOFGA’s organic food directory, are available through Crown of Maine Cooperative at www.crownofmainecoop.com.
It hardly seems fair to single out just three products from among the bounty of food items at the Common Ground Fair. We suggest making plans to attend the fair next September and picking your own favorites. We’re quite sure you’ll find many more than three!
People have written about the 100-mile diet, the 30-mile diet and the seasonal diet. All these ways of eating reduce the carbon footprint of storing and transporting our food. If the food is organic as well as local, the footprint is reduced even further. These ways of choosing our food are possible to do, they do make a difference, they include the yummy factor and we each can take steps to enjoy them. Bon appetite.
© Pat Foley, 2010
Pat Foley attempts to live a green/sustainable life just outside of Cornish, Maine. She is the owner of Earthrest, a retreat center operating on solar power, which offers gathering space for groups and individuals. The underlying focus of Earthrest is on following Gandhi’s advice to be the change we wish to see in the world. You may contact Pat at earthrest@psouth or (207) 625-4179.