Posts Tagged ‘food’

Maine Harvest for Hunger

Thursday, July 31st, 2014

wayside photos 01

“Yesterday, over 80% of the produce used in our meal was donated through the harvest for hunger program.”- Don Morrison, Operations Manager of Wayside Food Programs. 7-31-14 

It’s not too late!!! Every home gardener in Maine can still participate. Will you consider making a difference? 14.9% of Maine  households, representing approximately 200,000 individuals, are “food  insecure” and 24%, or nearly 1 in every 4 children, are food insecure. For more information on how you can participate in Maine Harvest for Hunger, visit:

Preserving the Harvest -July workshops announced

Monday, July 7th, 2014

Ever wonder how to preserve all those great garden vegetables? UMaine Extension’s hands-on food preservation workshops teach techniques for hot water bath and pressure canning, fermentation, drying of herbs, fruits and vegetables.

Cost: $15 materials fee per person unless otherwise noted. Contact us at (207) 781-6099 or 1-800-287-1471 (within Maine) or register at: Current Workshops .      remsberg_11081030738  Colorful vegetables from the garden

July 8, 2014   2:00pm-4:00pm  Refrigerator Pickling and Drying Fruits, Vegetables, and Herbs at  Kennebunk  To register: Contact Brick Store Museum at (207) 985-4802  or register online

July 15, 2014  5:30-8:30pm   Hot Water Bath Canning and Freezing: Pickled Green Beans at UMaine Extension, South Paris   – Space available - sign up today!

July 18, 2014  2:00pm-4:00pm  Drying Fruits, Vegetables, and Herbs at Little Ridge Farm, 101 Gould Rd., Lisbon Falls     – Space available  – sign up today!

July 29, 2014   5:30pm-8:30pm  Hot Water Bath Canning and Freezing: Pickled Green Beans  at UMaine Extension, Falmouth   – Space available  - sign up today!

July 31, 2014   5:30pm-8:30pm  Hot Water Bath Canning and Freezing: Pickled Green Beans  at UMaine Extension, Lisbon Falls  – Space available  - sign up today!


Maine Harvest for Hunger

Monday, May 5th, 2014


Consider planting an extra row of vegetables and fruit this year

and donating it to local soup kitchens and food pantries

through the University of Maine Cooperative Extension’s

Maine Harvest for Hunger program.

apple gleaning 2013 (1)

The Maine Harvest for Hunger program is open to all gardeners and is  coordinated through the UMaine Extension Master Gardener Volunteer program. Our goal is to get every home gardener to grow an extra row of vegetables or fruits and donate their surplus to a local food pantry or soup kitchen. If every gardener contributes, a significant impact can be made on reducing hunger.

Why Maine Harvest for Hunger is so important:

- 14.9% of Maine households, representing approximately 200,000 individuals, are food insecure.

-Maine ranks 18th in the nation and 1st in New England in terms of food insecurity,

-24%, or nearly 1 in every 4 children, are food insecure.

For more information and to enroll in the program visit:  maine-harvest-for-hunger


2014 Master Food Preserver Course Applications available

Monday, March 31st, 2014

Do you enjoy the art and science of food preservation? Would you like to develop expertise in food preservation? Consider becoming a Master Food Preserver.

What is a Master Food Preserver?

Master Food Preservers serve to extend Extension’s education programs in food preservation to adults and youth. The Master Food Preserver serves as a volunteer and resource in the community to provide the public with research-based information from the University of Maine Cooperative Extension and USDA.

Complete schedule and APPLICATION FORM are available now.  Application deadline is first Friday in May. Participants are informed of their selection status the 3rd week in May.

If you have questions, please email or call 781-6099 or 1-800-287-1471 (in State)

This program was made possible in part by Whole Foods Market.    2whole-foods-market


What’s a food wand and why use it?

Tuesday, October 22nd, 2013

Get into world of ice wands and more.

Come learn about their use at the next workshops taught by Kathy Savoie, UMaine Extension Educator. “Cooking for Crowds” – food safety trainings for occasional volunteer cooks.

Samantha B. CFC 10 21 13

A wonderful way to cool soup quickly!  Here Samantha Buttarazzi, UMaine Intern gives a demonstration of safely cooling with a food ice wand.

Cooking for Crowds 2013 Workshop Schedule

Tuesday,       November 5th,     1-5pm
Wednesday, November 20th,  1-5pm

University of Maine Regional Learning Center
75 Clearwater Dr, Suite 104
Falmouth, ME 04105

Register online.

To register call Lois Elwell at 207-781-6099 or 1-800-287-1471 (in Maine)

Don’t see a workshop offered in your area? Please request a workshop.




A is for Apple Preserving

Tuesday, October 8th, 2013

A is for Apple. Come learn to to preserve your apple harvest with Kate McCarty, Community Education Assistant from the University of Maine Cooperative Extension.

Date: October 23, 2013
Topic: Preserving Apples: Canning and Freezingremsberg_11081030628
Location: UMaine Extension Office, 75 Clearwater Dr. Falmouth
Tiapples-red1me: 5:30 – 8:30 PM
Cost: $15 (scholarships are available)
To register: Call Lois Elwell at 207-781-6099   or   register online
Taught by: Kate McCarty, Community Education Assistant and Master Food Preserver Volunteers

Fermentation – a technique to preserve food – Oct 6th

Thursday, September 26th, 2013

Fermentation is yet another way to preserve food.   Gather around and come learn how!

This workshop is offered by the University of Maine Cooperative Extension’s Master Food Preserver and Community Education Assistant, Kate McCarty.

Date: October 6, 2013
Introduction to Fermentation  
Gather Restaurant, 189 Main St, Yarmouth
3:00 – 5:00 PM
$15 (scholarships are available)
To register: Call Lois Elwell at 207-781-6099 or 1-800-287-1471 (in Maine) register online
Taught by: Kate McCarty, Community Education Assistant and Master Food Preserver Volunteers

Photo Credit to Kelly Ash Brunswick Garden B, photo credit Kelly Ash



From Recipe to Market – Fall 2013 series announced

Thursday, September 12th, 2013

From Recipe to Market – A 6-part workshop series for developing and taking your specialty food product to market. Cashing in on Value Added Opportunities.  Participants must have a specific product or recipe in mind and are expected to attend all sessions.   This program is for individuals currently operating a value-added business or those seriously considering one.

What:     Learn to take your specialty food to market.         remsberg_11081030628

When:    Thursday evenings   5:30pm-9pm   (See schedule below)

Oct 3       Are you an Entrepreneur?

Oct 10     Developing Your Product & Process, Food Regulations and Licensing

Oct 24     Business Reality

Nov 7      Panel discussion

Nov 14    Individual 1hour Business Consults   (by appointment between 9am-4:30pm)

Nov 21    Pilot Plant tour in Orono      8am-4:30pm

Where:    UMaine Regional Learning Center, 75 Clearwater Dr., Falmouth, ME 04105

Who:      Anybody interested marketing their own specialty food.

Fee:        $50 per person (Scholarship may be available)

For registration go to:   From Recipe to Market

For additional information or to request a disability accommodation please call 1-800-287-1471

Dr. Beth Calder, Extension Food Science specialist, Assistant Professor, Department of Food Sciences and Human Nutrition, University of Maine and Dr. James McConnon, Extension Business and Economics Specialist, Professor, University of Maine along with Kathy Savoie,MS, RD, Extension Professor, UMaine Extension, Cumberland County will guide you through this unique opportunity to learn about licensing, prepare and package product safely, to access potential profits, and discover some resources available to support them in business development.

University of Maine Cooperative Extension receives federal support through USDA,
state support through the University of Maine, and local support through Maine Cumberland county government.




Cooking for Crowds Spring 2014 food safety training

Friday, August 16th, 2013

University of Maine Cooperative Extension Educator, Kathy Savoie will provide food safety training to volunteer groups such as churches, PTA, fundraisers, food pantries, Granges and others interested in the latest food safety tips for volunteer quantity cooks.

This workshop meets the Good Shepherd Food-Bank Food Safety training requirements.

“Cooking for Crowds” is a food safety training for volunteer quantity cooks being offered at the University of Maine Cooperative Extension Cumberland County office located at 75 Clearwater Dr., Suite 104, Falmouth, ME on these dates:

March 25,  Tuesday      1PM-5PM

April 2, Wednesday      1PM-5PM

April 17, Thursday        1PM-5PM

Online registration at:

Cost: $15.00 (scholarships available)

For more information:  Call 207.781.6099


May 2013 issue Maine Home Garden News available now!

Tuesday, May 7th, 2013

Colorful vegetables from the gardenremsberg_11081030369Photos by Edwin Remsberg






Maine Home Garden News is published during the Maine gardening season. The May issue is now available at:

To receive this free online gardening newsletter:

  • Or like/follow up on Facebook and/ or Twitter to hear about updates.

For more information, contact us at 1-800-287-1471.  UMaine Extension no longer designs “for print” publications, except for as needed by clients who don’t have online access including e-mail.