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Untitled-2
Amber Lambke gives us a state of the grains field report from her office at Maine Grains Alliance in Skowhegan, ME.

By Laura del Campo


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Hosted By
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This week on The Farm Report, host Erin Fairbanks is talking scallops with Togue Brawn from Maine Dayboat Scallops. Having worked in and around Maine's fishing and seafood industry for over 20 years, she obtained a Master of Science in Marine Policy in 2002. Basically, Togue knows what she's talking about - the fishery, the management, and the product. Starting from the basics, Togue explains the differences between a scallop fresh out of the water versus what consumers find in the grocery store, as well as which parts of the scallop are typically used in the United States versus around the world. Togue goes on to give Erin a rundown on diving for scallops and the current market for the popular bivalve. After the break, the scallop seasonality is discussed, where Togue states that the Federal Fishery has year-round scallops, while fishermen abide by set seasons and weight limitations. Tune in for a great talk on the scallop! This program was brought to you by Brooklyn Slate.

"What really matters is how quickly they [scallops] come to market and how they are treated at market." [16:00]

"Right now about 80% of the value of Maine's fishing comes from lobster. We're largely dependent on the lobster resource, but that's not how it used to be." [25:40]

--Togue Brawn on The Farm Report


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Get ready to learn a whole lot about grains on a special episode of The Farm Report. Erin Fairbanks is joined by Amber Lambke, Executive Director of the Maine Grains Alliance and host of the annual KNEADING Conference. Amber knows her grains and talks about everything from infrastructure to economics. The Maine Grains Alliance's mission is to preserve and promote grain traditions, from earth to hearth. They provide opportunities to learn and share how best to grow and use grains, using a combination of traditional, innovative, and sustainable techniques. The KNEADING conference brings together farmers, professional and home bakers, chefs, cooks, grain researchers, maltsters, food entrepreneurs, and wood-fired oven enthusiasts to educate one another about the art and science of growing and milling grains and baking artisan breads. Over the next 5-10 years the landscape of grains will change dramatically. Find out why on The Farm Report. This program was brought to you by Whole Foods Market.

"What we're finding is that grains make a lot of sense in a diversified crop rotation. Many farmers starting to sell us grains also sell other things." [7:13]

"We lost grain production to an economy of scale that made it cheaper to grow high yielding varieties of grain in the midwest." [9:19]

"In the US right now the percentage of organic grain production happening is still less than 1% of the grain production in our country. We have an opportunity in New England to stay focused on organic and non-GMO grain production." [12:17]

"Over the next 5-10 years the landscape of grains will change dramatically. We're not just buying white flour, we're paying a lot more attention to what we're buying." [24:53]

--Amber Lambke on The Farm Report


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