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One Maine Potato, Two Maine Potato, more…. The science behind cooking and eating spuds.

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One Maine Potato, Two Maine Potato, more….
The science behind cooking and eating spuds.
Come explore the science related to the storage conditions, processing and healthy consumption of Maine potatoes. This class will include baking potatoes, and preparing a “potato bar” with healthy toppings for lunch!  We will discuss MyPlate recommendations, and where potatoes and toppings fit as part of a healthy diet. Participants will also have an introduction to kitchen basics and kitchen safety (knife skills, hand washing, equipment overview, etc).

This 4-H Science Saturday will take place on January 25, 2014 from 10:00 am – 1:00 pm, at Hitchner Hall, at the University of Maine in Orono (with a snow date of February 8, 2014); there is room for a maximum of 25 participants in grades 6 – 8. This event will be hosted by Jason Bolton, Assistant Extension Professor and Food Safety Specialist, and Kate Yerxa, MS, RD, Extension Educator.

Register online at: http://umaine.edu/4h/home/science-saturday/, or, for more information contact Jessy Brainerd at 800.287.0274 (toll free in Maine) or 207.581.3877 or e-mail jessica.brainerd@maine.edu.

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