Here are a few of the stories from the past 5 weeks about how Maine farmers and fishermen are adapting to wholly new markets and new ways of doing business. We need local food. Perhaps this experience will make us more aware of the security and resilience that a strong local food system can provide. Thankfully, farmers largely have felt reassured by a quick show of support from consumers which allowed them to make the critical decision not to scale back planting despite all the uncertainty. As in many areas of our work recently, we are optimistic about the number of connections being built or strengthened as food producers work together to create online markets, share farm stand space, adjust distribution systems, and share information. Merry Meeting Kitchen, Farm Drop-Lisbon, and Gulf of Maine Sashimi are three examples of collaborative direct to consumer sales options being developed online. The University of Maine Cooperative Extension’s Maine Farm and Seafood Products Directory which connects consumers with local food, and Farm to Institution New England’s work to connect food producers with institutional buyers are both great examples of what collaborations can achieve. The next step will be finding ways to sustain this level of connection and resource sharing within our state’s food system.

3/19 Press Herald: Without restaurants to buy their goods, farmers turn to consumers

3/23 Bangor Daily News: With restaurants shuttered, Maine fishermen and farmers pivot to sell directly to customers

3/23 Times Record: Farmers adapt to get local food to customers during outbreak

3/24 Mainebiz: Maine fishermen turn to direct-to-consumer outlets

3/26 National Fishermen: Community-supported fisheries rush to pivot models as coronavirus cuts off restaurant clients

3/26 Pine Tree Watch: When need meets need

3/26 Press Herald: MOFGA director: No Maine farm should go out of business during this pandemic