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University of Maine Cooperative Extension, Oxford County

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9 Olson Rd
South Paris, ME 04281 United States
207.743.6329

February 2020

Pork 101 (South Paris)

February 21 @ 11:00 am - 2:00 pm
University of Maine Cooperative Extension, Oxford County, 9 Olson Rd
South Paris, ME 04281 United States
$10

University of Maine Cooperative Extension Oxford County will hold a workshop on raising swine at the UMaine Extension office in South Paris.   “Pork 101” topics include breed selection, nutrition, housing, health care and more. Extension livestock specialist Colt Knight will lead the workshop. The $10 per person fee includes a barbecue rib lunch; limited financial assistance is available. For more information or to request a reasonable accommodation, contact 207.743.6329; extension.oxford@maine.edu. Click here to view the event flyer.

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Beginner Beekeeping Classes (South Paris)

February 29 @ 9:00 am - 12:00 pm
University of Maine Cooperative Extension, Oxford County, 9 Olson Rd
South Paris, ME 04281 United States

Class subjects include acquiring honey bees, setting up hives, disease prevention, harvesting honey and hive management for each season. Students have the support of club members as they gain hands-on experience with their honey bees. This class takes place every Saturday from Feb. 29 to April 11. Click here to view the event flyer. Cost: $50 per person ($70 for a couple sharing a book)

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April 2020

Cooking for Crowds (South Paris)

April 9 @ 1:00 pm - 4:00 pm
University of Maine Cooperative Extension, Oxford County, 9 Olson Rd
South Paris, ME 04281 United States
$15

Join UMaine Extension professor Kathy Savoie and learn how to cook safely for large crowds. This workshop on safe food handling is designed specifically for volunteers. Participants receive a manual specifically designed for volunteer cooks, a certificate of attendance, and an instant read thermometer. This class meets the Good Shepherd Food Bank food safety training requirements. Learn up-to-date methods for safely preparing, handling and serving food for large group functions such as soup kitchens, church functions, food pantries and community…

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