A Field Course in Old Barns

A Field Course on Old Barns will be offered by MSAD #40 to begin on October 16 in Waldoboro.  Future classes will be at the barns of class members. The course will be taught by Les Fossel, who will donate his portion to the Morris Farm in Wiscasset.

This is a course for people who have an old barn (that perhaps needs repairs), want an old barn, or just love old barns! The emphasis will be on practical ways to maintain your old barn at an affordable cost. The first session is in the classroom: October 16 at 6:30 PM at Medomak Valley High School. After that, meetings will be held in the old barns of class members and scheduled at times convenient for class members. There will be as many sessions as are required to visit the barns of class members who want their barns visited (but no more than 12 people). This course is co-sponsored by the Morris Farm Trust in Wiscasset through the instructor.

The last class will be a potluck supper at the instructor’s house, where class members can see the instructor’s cabinetmaking shop and barns, and delve into his reference library on early buildings (one of the very best in Maine). NOTE: Following the first class, the day and time of future classes will be determined by class members in a way to accommodate as many individual schedules as possible.

Les Fossel is one of Maine’s foremost experts on early buildings. His award-winning business has specialized in preserving our early buildings since 1975. He has lectured throughout Maine and the Northeast, including as a faculty member for the University of Southern Maine. More information on his business enterprises is available at:

The fee for this course is $74.  For more information or to register, go to MSAD #40 Adult Education (320 Manktown Road, Waldoroboro): (201-832-5205) or

Regular Programs at the Farm
Community Involvement
  • University of Maine Extension Master Gardener Demonstration Garden

    A Maine Harvest for Hunger Project:
    Since 2000, the Knox-Lincoln MGVs have collaborated with The Morris Farm Trust in Wiscasset to grow, harvest and deliver fresh produce to area food pantries, now under the Maine Harvest for Hunger banner. Using raised beds, intensive succession planting, fertility management, and season extension measures, we've been successful in producing over 1,000 pounds each season for the last 5 years. Our gardens are open to the public and demonstrate organic production techniques. Our MGV group consists of 8-9 regulars with an average of 3-7 workers each week gathered for 2-3 hours. 
  • Margaret Ellis Community Gardens
    • Whether you grow food for your family or for donation, you get the opportunity to work the soil and enjoy the joys of gardening while saving money and making new friends
    • 10' x 20' plots are available for rent for $45 for the season. The Morris Farm provides on site water, tilled soil, compost, and garden tools. 
    • Click Here For application materials, or email
  • Signature Events that celebrate Maine agriculture

Cooking Series & Introduction to Integrative Nutrition

Julie Mitchell, Certified Integrative Nutrition Health Coach 

Tuesdays: October 23, 30, November 6, 13

5:30 - 7:00 PM (time can be adjusted to meet the needs of the group) 

These are hands-on, interactive classes,                                    meant to be informative and fun!

$15 per class, includes ingredients                                                    and yummy things to eat and/or take home!

All participants will receive 1-1 free consultation with Julie, scheduled at a separate time

Detail on Classes

Class 1: Glorious Greens  Learn why greens are so important to our health for both prevention of disease and inflammation, as well as detoxifying the body and healing it.  They are so important, I put them into an exclusive category of their own!In this class participants will learn how to prepare roasted, sautéed, and raw green veggies (learn how to massage your kale!) as well as a basic green smoothie that can be modified for medicinal purposes. We will discuss the pros and cons of smoothies vs. juicing. You will also come away with information on powerful herbs and spices and how to use them in cooking and teas to support your body in ways such as digestion, relaxation and sleep, reducing inflammation and pain, etc.

There will be an informal introduction to the fundamentals of Integrative Nutrition. Concepts such as deconstructing cravings, “crowding out,” bio-individuality, and “Primary Foods” will all be explained.  Please come with questions about your personal health and feel free to share in a safe, accepting environment. Those willing to share, will  provide examples of what the coaching process is like, and leave with 1 or 2 personal suggestions or action steps for the following week. (All participants will receive a free 1-1 consultation with Julie, scheduled at a separate time.

Class 2:  Vegan? Vegetarian? Paleo? Keto?  What does it means to eat a plant-based diet, and what is right for you?  In this class we will explore the confusing and contradictory concepts about nutrition and focus on how each of us is a bio-individual.  We will discuss cravings and what they mean as well as how to know if you have food sensitivities.  Bring your questions about plant proteins, vs. animal proteins, eating theories and experiences with particular “programs” and prepare to ditch your “dieting mindset” forever!  We will have a brief group coaching session giving each person an opportunity to share what is new and good, or challenges they had from the week before.  You will be encouraged to identify 1-2 action steps that you will implement the next week. 

During this class participants will make several dishes and soup that can be modified to meet the needs of vegans, vegetarians, pescatarians, and omnivores!   We will marvel about the benefits of bone broth and it’s nourishing and healing powers!  I will introduce some less familiar food items and teach you how to incorporate them into your menus. 

Class 3:  Cook Once, Eat Twice (at least).  The importance of Food Prepping and transforming leftovers.  This class will focus on how to make great lunches and dinner items that can keep in a mason jar for several days without getting soggy or stale!  We will make salad, soup, tabouleh  quinoa pilaf, soba noodle salad,  all using the same veggies that can be prepped on a Sunday afternoon!  Learning to roast and prep food in bulk is key to getting through the week successfully.  When we are tired and don’t have food prepared, it’s easy to make choices that don’t serve us well!  This class will include another coaching circle in which you will have the opportunity to share successes, challenges and questions, and leave with a goal for the following week.

Class 4:  To be decided by the group… we will tailor this last class to the needs of the group.  We can cook during this class, or have a celebratory pot-luck in which we all bring something that illustrates something new we have learned or tried from the class. 

Some Suggestions for class discussion: Navigating through the Holidays; Sugar Blues; Eating for Digestive health (micro biome); Sleep Hygiene; Mindfulness, meditation and the power of positive thinking;How to handle picky eaters, and other childhood issues