UMaine Calendar

A half-day workshop designed to help small business owners develop profitable pricing strategies for their products and services.

This free program complements medical care by teaching people with type 2 diabetes or prediabetes, and their family members and caregivers what they can do to help control blood sugar, blood pressure and cholesterol. UMaine Extension registered dietitian and nutritionist Alan Majka will provide presentations, lead discussions and demonstrate preparation of nutritious recipes that participants can sample. Participants will meet once a week for four weeks. You will learn how to select and prepare foods that help to control blood…

Cashing in on Value Added Opportunities: Learn to take your specialty food to market at this 6-part workshop series. Participants must have a specific product or recipe in mind and are expected to attend all sessions. This series is for individuals currently operating a value added business or those seriously considering one. This event is for six consecutive Thursdays, starting Sept 28. and ending Nov. 2. All start at 5:30 p.m. unless noted otherwise. There will also be a Pilot Plant tour…

The International Maple Syrup Institute Maple Grading School is for maple producers, bulk syrup buyers, state inspectors, and others needing to accurately grade maple syrup or judge maple product entries at fairs and contests. Quality control issues are also addressed. This school provides a strong scientific base combined with intensive hands-on exercises. This approach enables participants to learn how to grade or judge maple products with confidence. This event occurs over two consecutive days, starting Friday, Sept. 29 (9 a.m.–5:30 p.m.) and…

The International Maple Syrup Institute Maple Grading School is for maple producers, bulk syrup buyers, state inspectors, and others needing to accurately grade maple syrup or judge maple product entries at fairs and contests. Quality control issues are also addressed. This school provides a strong scientific base combined with intensive hands-on exercises. This approach enables participants to learn how to grade or judge maple products with confidence. This event occurs over two consecutive days, starting Friday, Sept. 29 (9 a.m.–5:30 p.m.) and…

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky. How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Community Education Assistant Karen Toohey in this workshop on safe food handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a…

Fall is garlic planting time. Growing garlic is fun and easy and increasingly popular in Maine. Learn how to grow garlic for the first time or how to improve your garlic crop. We will cover all aspects of garlic culture and how to deal with challenges including disease management. Garlic makes nearly everything taste better and it has health benefits, as well. David Fuller, agriculture and non-timber forest products professional with University of Maine Cooperative Extension will lead this class.

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky. How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Associate Professor Kathy Savoie, MS, RD in this workshop on safe food handling designed specifically for Volunteers. Participants receive Cooking for Crowds,…

Beginner Bee School instructor is Larry Peiffer, Master Beekeeper and former vice president of the Maine State Beekeepers Association, who has over nine years of experience teaching beginner and advanced beekeeping courses in southern Maine. Through the York County Beekeepers Association, students will have the opportunity to visit local hives for observation and hands-on experience at a later date. Course fee also includes two texts, handouts, and a one-year membership in the York County Beekeepers Association. This event is for five consecutive…

This free program complements medical care by teaching people with type 2 diabetes or prediabetes, and their family members and caregivers what they can do to help control blood sugar, blood pressure and cholesterol. UMaine Extension registered dietitian and nutritionist Alan Majka will provide presentations, lead discussions and demonstrate preparation of nutritious recipes that participants can sample. Participants will meet once a week for four weeks. You will learn how to select and prepare foods that help to control blood…

Cashing in on Value Added Opportunities: Learn to take your specialty food to market at this 6-part workshop series. Participants must have a specific product or recipe in mind and are expected to attend all sessions. This series is for individuals currently operating a value added business or those seriously considering one. This event is for six consecutive Thursdays, starting Sept 28. and ending Nov. 2. All start at 5:30 p.m. unless noted otherwise. There will also be a Pilot Plant tour…

Beginner Bee School instructor is Larry Peiffer, Master Beekeeper and former vice president of the Maine State Beekeepers Association, who has over nine years of experience teaching beginner and advanced beekeeping courses in southern Maine. Through the York County Beekeepers Association, students will have the opportunity to visit local hives for observation and hands-on experience at a later date. Course fee also includes two texts, handouts, and a one-year membership in the York County Beekeepers Association. This event is for five consecutive…

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky. How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Community Education Associate Debbie Barnett in this workshop on safe food handling designed specifically for volunteers. Participants receive "Cooking for Crowds,"…

Cashing in on Value Added Opportunities: Learn to take your specialty food to market at this 6-part workshop series. Participants must have a specific product or recipe in mind and are expected to attend all sessions. This series is for individuals currently operating a value added business or those seriously considering one. This event is for six consecutive Thursdays, starting Sept 28. and ending Nov. 2. All start at 5:30 p.m. unless noted otherwise. There will also be a Pilot Plant tour…

Maine Compost School is the longest running Compost School in the United States. The Maine Compost School offers both classroom and laboratory hands-on activities. For people interested and/or involved with medium and large-scale composting operations. This course is a certificate program and trains personnel to be qualified compost site operators. This school is for one week, starting Monday, Oct. 16 and ending Friday, Oct. 20, 2017. 8 a.m.–5 p.m. (except for Friday, 8 a.m.–3 p.m.)

Maine Compost School is the longest running Compost School in the United States. The Maine Compost School offers both classroom and laboratory hands-on activities. For people interested and/or involved with medium and large-scale composting operations. This course is a certificate program and trains personnel to be qualified compost site operators. This school is for one week, starting Monday, Oct. 16 and ending Friday, Oct. 20, 2017. 8 a.m.–5 p.m. (except for Friday, 8 a.m.–3 p.m.)

Maine 4-H is excited to roll out new 4-H project records, reflection tools and opportunities for digital badges. A team has been working to design the new records aligned with research and connections to Maine’s commitment to proficiency based education in mind. These won't be perfect, and the team invites participants to try them out and be part of the process. Participate in live feedback sessions on Oct. 17, 2017; Nov. 8, 2017; Jan. 23, 2018, March 28, 2018 and Sept. 11, 2018, 6–8 p.m. These will…