UMaine Calendar

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,"…

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…

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…

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,…

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…

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 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.)