Archive for the ‘News’ Category
Last year Eric represented us at the Taste of Maine reception in DC. The Maine Chamber is replicating that model at the annual Maine Chamber Annual Dinner meeting on November 15th. Eric mentioned this in his post from last month’s meeting.
Here are the highlights of the event:
Don’t Miss the Chamber’s Annual Dinner with featured Guest U.S. Senator Angus S. King, Jr.
Join us on November 15th for the Maine State Chamber of Commerce’s 2013 Annual Awards Dinner – “Mr. King Goes
to Washington: An Independent’s Perspective on his First Year.”
They will be showcasing Maine foods at the reception and have invited us to participate. I will be there with my cheese and will represent the Guild. If anyone wants to donate cheese to the table and/or join me at the event, please let me know. The ideal time to bring cheese to include for the event is the annual meeitng on Monday, the 11th.
Hope to see everyone on Monday!!
State of Maine Cheese
During a salmonella outbreak of 2008 and 2009 nine people died, 166 were hospitalized and more than 700 fell ill. Authorities ultimately traced the contamination of Salmonella Typhimurium back to peanut products manufactured in a Texas plant owned by the Peanut Corporation of America. According to the US CDC an estimated 48 million people each year are affected by food borne illnesses resulting in over 100,000 hospitalization and 3,000 deaths. In this one case, however, there were several factors that caught the general public’s attention:
- Illnesses were caused all over the US without apparent patterns at first;
- People died from exposure in nursing homes and other medical facilities;
- Many different products across different company’s products and brands were found to be contaminated, both commercial and institutional;
- Ultimately the media found that the peanut processing plant had been operating legally in Texas without EVER having been inspected by state or federal food safety organizations.
As a result of the tremendous publicity and outrage of this embarrassing outbreak a White House Food Safety Working Group was formed to investigate this specific failure in the US food safety network. The result was the Food Safety Modernization Act (FSMA) passed by Congress and to be implemented by the US Food and Drug Administration (FDA).
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MOFGA will sponsor a “Listening Session” with FDA representatives at the Augusta Armory on
August 19th between 9:30am and 12:30pm
This is the only session scheduled in Maine and one of only three in New England. This is an important opportunity for growers to communicate directly with FDA on the proposed rules.
The FDA has extended the public comment period, so those who cannot make the listening session can submit comments by Nov. 13, 2013.
Dave Colson, MOFGA’s Ag Services Director has put together a summary of the talking points that MOFGA has generated after reviewing the proposed rules that might be helpful.
…or so says the Bangor Daily News, which printed an article on the subject in their 8/4/13 Sunday Business section.
Early in the Festival, before the public was allowed to join the conference attendees, the Monona Terrace ballroom is filling up.
York Hill Farm’s award winning Capriano in the Farmstead Cheese category.
PIneland Farm Creamery’s Smoked Cheddar…
…and their first place Cheddar Spread
Silvery Moon Creamery’s Provalone in the Italian Style category
And from the Breakfast of Champions earlier in the day: Crooked Face Creamery’s Ricotta
At the 2013 American Cheese Society competition, the largest North American cheese competition with a record 1794 entries this year, Maine cheese makers won five ribbons announced at their gala Awards Ceremony August 2 at the Monona Terrace Conference Center in Madison, WI.
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Outside of Janesville, WI
This was my travel day, and I reached Madison by bus from Chicago’s airport which gave me a chance to soak in the upper Midwestern landscape on my way into Madison, which is separated from the surrounding farmland by being squeezed between two lakes (Mendola and Monona). The land is not table flat but has a pleasant roll to it, with large fields of corn andn soy broken by tree lines. Almost every farm visible from the highway has a large series of silos.
The bus also dropped well north of the conference center (on the shores of Lake Monona) right in the middle of the University of Wisconsin campus. That made for a pleasant stroll down State Street to the Capital where the last in their series of outdoor symphony concerts was taking place as families picniced on the grounds around the domed building. On one corner was a bit of edible landscaping.
One of cheese’s ancient partners is having a difficult time in the Motherland: France.
Since 2009, Flying Goat Farm has been making fresh goats’ milk cheeses and yogurts in York County. Starting with a “herd” of just four animals, and two does in milk, the farm has now grown to more than 40 animals with ten does in milk this year and 20 or more expecting to be in production next year.
We have an amazing opportunity this summer to purchase some beautiful dairy equipment from a NH goat dairy that retired from the business this spring, and to help us get a leg up, we have launched a kickstarter campaign.
Please check out our project, contribute if you can, and share with your friends and other cheese fans!
Do you want your cheese to get recognized for its amazing taste?
If you make cheese and are a licensed cheese maker located in New England, send cheese samples (three samples) to 1305 Memorial Avenue West Springfield, MA 01089.
Offering classes to compete in there are numerous opportunities for all of your cheeses to be entered.
2013 Cheese Grant
In an effort to relieve the cost of competition participation on the cheese maker the following grants have been made available. A limited number of $25 grants are available courtesy of donations made by cheese enthusiasts. Click here for more information.
For more information contact Elena Hovagimian at 413-205-5011 or aginfo@TheBigE.com