From their website: David and Laura Maine have always shared a dream of creating an environment that would be nurturing to their creativity and provide them both with a place to develop their artistic energies. They purchased 25 wooded acres in Deering, NH and this beautiful and serene location became their beloved “Arts Farm”.

David selects from highly figured woods with colorful and decorative grain, sculpting each piece into a unique work of art. As the wood is turned, the intricate hidden patterns in the grain are revealed. The simple, elegant shapes of the bowls allow the delicate details of the wood to be emphasized in a striking display of visual texture.

Each piece begins with a preliminary turning on the lathe to achieve a rough shape. It is then dried in a kiln for 30 – 60 days to remove any remaining moisture from the wood. This helps to prevent any splitting that may otherwise occur later. Then a second turn on the lathe to sculpt the piece into its final form. Some pieces have natural fractures, knots and even an occasional worm hole which helps accentuate the individual character of the wood. Every bowl, vase and vessel is an original wood sculpture and signed by David Maine.

No matter what your diet is, this newsletter will lead you to farms, recipes, and ideas on grains, beans, and other foods that are important in everyone’s lives. If you are a vegetarian or vegan and have ever had someone say that being a localvore does not mesh with your diet (especially as a New Englander), this newsletter will show that the two indeed go together. And if you eat meat and perhaps have worked hard to find locally raised animals, this newsletter will give you ideas about incorporating local grains and beans into your diet as well. 

Read the July Localvore Newsletter here!

Sawyer’s Artisanal Cheese was started as an intentional effort by the Sawyer family to create a complex living food while supporting the local food system. It is made in Walpole, NH using certified organic milk from a small herd of Jersey and Normandy cows. Each wheel of cheese is handcrafted and aged for four to six months in their cheese cellar. Sawyer’s pledges to to make a great food with wholesome ingredients purchased through local sources. Find them on Facebook!