Chelsea Green Publishing

Chelsea Green Blog

Maine Town Passes Landmark Local Food Ordinance

The following press release was provided by Food for Maine’s Future on March 7th.

SEDGWICK,  MAINE – On Saturday, March 5, residents of a small coastal town in  Maine voted unanimously to adopt the Local Food and Self-Governance  Ordinance, setting a precedent for other towns looking to preserve  small-scale farming and food processing. Sedgwick, located on the Blue Hill Peninsula in Western Hancock County, became the first town in  Maine, and perhaps the nation, to exempt direct farm sales from state and federal licensing and  inspection. The ordinance also exempts foods made in the home kitchen,  similar to the Michigan Cottage Food Law passed last year, but without  caps on gross sales or restrictions on types of exempt foods.

Local farmer Bob St.Peter noted the importance of this ordinance for beginning farmers and cottage producers.  “This ordinance creates favorable conditions for beginning farmers and  cottage-scale food processors to try out new products, and to make the  most of each season’s bounty,” said St.Peter. “My family is already  working on some ideas we can do from home to help pay the  bills and get our farm going.” Mia Strong, Sedgwick resident and local farm patron, was  overwhelmed by the support of her town. “Tears of joy welled in my eyes  as my town voted to adopt this ordinance,” said Strong. “I am so proud of my  community. They made a stand for local food and our fundamental rights as citizens to choose that food.” St.Peter, who serves on the  board of the National Family Farm Coalition, based in Washington, DC,  sees this as a model ordinance for economic development in rural areas.  “It’s tough making a go of it in rural America,” said St.Peter. “Rural  working people have always had to do a little of this and a little of  that to make ends meet. But up until the last couple generations, we  didn’t need a special license or new facility each time we wanted to  sell something to our neighbors. Small farmers and producers have been  getting squeezed out in the name of food safety, yet it’s the industrial  food that is causing food borne illness, not us.” “And every food dollar that leaves our community is one more dollar we don’t have to pay for our rural schools or to provide decent care for our elders,” adds St.Peter. “We need the money more than corporate agribusiness.” Three other towns in Western Hancock County will be voting on the  ordinance at or ahead of their town meetings in the coming weeks. Penobscot,  Brooksville, and Blue Hill all have the ordinance on their warrants. Click here to view a copy of the Local Food and Self-Governance Ordinance of 2011. Read the full article at Food for Maine’s Future.


Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More

Two Recipes: Blossom Butter; Herb Garden Butter

We’re always looking for ways to put our summer garden blossoms and herbs to good use in the kitchen. These two recipes offer simple ways to use edible flowers and herbs that you can pick right in your backyard.These recipes are from The Occidental Arts and Ecology Cookbook, the 2016 IACP Cookbook Awards WINNER!  (“Food […] Read More

Sandor Katz Keeps the Revolution Alive with a Revised Edition of Wild Fermentation

Sandor Ellix Katz returns to the iconic book that started the fermentation revolution, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.  This self-described fermentation revivalist is perhaps best known simply as Sandorkraut (see the fun image below), which describes his joyful and demystifying approach to making and eating fermented foods, […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com