Welcome to Three Lily Provisions!

Thanks for stopping by! Our intent with this website is to provide a space to offer inspiration and education with topics that we are passionate about. Topics ranging from Real Food Nutrition, Traditional Food Preparation, Wild Food Recipes, Raising Children, Gardening, Foraging, DIY Projects, Homesteading, Off-Grid Living, and whatever inspirations come while sipping our morning coffee.

Our goal is to procure food from the natural environment around us in a sustainable way, sharing our experience with you. Whether it be ingredients we grow and harvest ourselves, forage from the land or forest, raise or hunt, or source from another sustainable option.

We chose to live in a place that gives us access to clean wild water, close enough to clean ocean water, with land that has the ability to provide an abundant food supply.

We were fortunate to fall in love with a sustainably built off-grid home. As we are homesteading and furthering our living-off-the-land commitment, we are sharing our experiences and our passion for this lifestyle with you. We see this place as an opportunity to help build community by creating a destination for others to come learn.

We're not expecting our readers to pack their bags, leave cities, and head out to the woods. Our aim with this website is to assist you in making small, but sometimes life altering changes in your lifestyle.

Our Food Philosophy

Our passion for food stems from the desire to live a vigorous and harmonious lifestyle, one that is closely connected to nature. In order to be on top of our game, day in and day out, we choose to eat the foods that will allow our bodies to excel, toward greatness. The foods we choose to eat will either encourage or hinder our bodies ability to adapt to the outside world.

With learning to cook wholesome meals, utilizing fresh, nutrient dense ingredients, you can begin to shift your body and mind towards balance. Cooking from scratch is one of our greatest allies when we have the desire to eat, look, and feel good.

Without focusing on one particular diet, my culinary inspiration comes from a melange of dietary principles — including traditional diets, wild foods, Clean eating, raw food, farm to table and nose to tail style of food preparation. 



Frank's culinary offerings stem from his training at the New England Culinary Institute and the culmination of his travels and experiences ever since. Chef Frank's determination for using fresh, high quality ingredients can be seen in all of his delicious creations. Daily inspiration come from seasonal ingredients, be it farmed, foraged, fished or hunted. With a passion for getting his food motivation to permeate the masses, we are here to share these messages with all who have an interest for delicious, high-quality food in their lives.

Click here for our recipes.


Building community is a continual theme in everything that we do. From work parties, to potlucks, to hands on classes that Frank offers, we feel this is the best way to keep people inspired and empowered to make better food choices for themselves and their families.  Whether it is a one day class, or a weekend workshop, Frank's passion for sharing with others is reflected through all of his educational offerings. Click here to view our events.

Here's a bit more about us personally:

We are a young family living in the Midcoast Maine area. In 2012, we purchased an off-grid solar-powered home on 26 acres. With a passion for good food high in nutrition and living sustainably – Camille and Frank are here to share stories, recipes, and random bits and pieces about their daily life – bringing up their son Wilder, growing more and more of their own food, raising animals, working closely with the forest and the land around them, and becoming more in tune with the earth/moon rhythms.

You may be wondering – Why Three Lilies? Are you really a farm?

Our family's last name "Giglio" translates to "lily". Between Frank, Camille, and our son Wilder – there are three of us, hence the "Three Lily".

Our goal is to tread lightly on this earth and be stewards of the land by producing the highest quality foods without the detrimental effects of modern-day agriculture practices. Three Lily Farm is here to provide a place where nature, traditional food preparation and primitive skills can be learned and experienced for the betterment of society.

About Chef Frank

Frank Giglio wears many hats. At age 15, he fell in love with the fascinating world of food. Eager and intrigued, he began apprenticing directly under some of the top chefs in the US, which instilled a deep understanding of the creative process in working with food. He became a classically trained chef at the New England Culinary Institute in Montpelier, VT, Years later would go on to graduate from The Institute for Integrative Nutrition in NYC, a program would change the course of Frank’s cooking and lifestyle.  

While Giglio’s culinary offerings are based in classic technique and traditional foods preparation, he has also been immersed in using food as medicine. Wearing his chef’s hat, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season, supporting the crucial farm to table method of preparing food. He remains deeply connected to the earth in his daily life, merging herbalism and living food nutrition with wild food foraging. Frank creates innovative dishes that are wholesome, full of vitality and have a very small ecological footprint. He is blessed to share this passion with his clients and also with his wife and their young son.

Frank and his family live off-the-grid in midcoast Maine, where enjoys spending as much time as possible outdoors, which he believes directly influences his time in the kitchen. He competes in endurance events through the mountains, prowls the woods for wild edibles, seeks out and collects spring water, seamlessly blending his love of nature with his love for food and authentic nourishment.

Giglio's adventurous culinary offerings have been showcased throughout the health community as Frank is the featured chef for NY Times Best-Selling Dr. Alejandro Junger’s Clean Eats cookbook. Frank has catered weddings, special events, and weekend workshops across the country and regularly feeds guests at Daniel Vitalis and Arthur Haines primitive skills courses. Through his many ventures and projects, Frank Giglio is helping to bring the local and sustainable food movement to communities everywhere, making it extremely accessible and incredibly delicious!

About Camille

Camille has a passion for igniting change in peoples lives globally. She was raised in an alternative household focused on healthy eating, spirituality, and unconventional schooling. Following graduation of high school, she left for NYC and studied Musical Theater at AMDA. At the age of 20, she leaped into a new dietary and lifestyle shift, making profound changes overnight. Camille would go on to spend over 6 years traveling and working closely with David Wolfe, assisting him in the creation of Noniland, his Hawaii based agricultural research center and honey farm. Before dedicating herself fully to the the TLF team, she worked with Daniel Vitalis and his company SurThrival, where she held the position of Chief Cultural Officer for 2.5 years. She is the Director of Three Lily Farm, which she owns with Frank, and manages just about everything on and behind the scenes. 

Drawing from her creative homeschooled upbringing, Camille enjoys crafting up just about anything from herbal salves, scarves, hats, jewelry, or busting out new websites for fun. She draws inspiration from being in nature, taste testing delightful creations from her hubby, organizing women’s moon gatherings, doing yoga, playing music with her band, and dancing.