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.
Tuesday, November 5th, 1-5pm
Wednesday, November 20th, 1-5pm
University of Maine Regional Learning Center
75 Clearwater Dr, Suite 104
Falmouth, ME 04105
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.
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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.
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.
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Date: May 29, 2013
Topic: Preserving Fiddleheads
Location: UMaine Regional Learning Center, 75 Clearwater Dr, Falmouth
Time: 5:30 – 8:30 PM
Cost: $15 (scholarships are available)
To register: Call Lois Elwell at 207-781-6099 or 1-800-287-1471 (in Maine) or register online
Taught by: Kate McCarty, Community Educator and Master Food Preserver Volunteers
Ever wonder how to preserve all those great garden vegetables? University of Maine Cooperative Extension’s hands-on food preservation workshops will teach you the basics of canning and freezing, including how to use pressure canners and water bath canners to preserve pickles, jam, and vegetables. Learn from the experts. We will provide fresh produce and canning jars. For a current listing of upcoming food preserving workshops go to: http://umaine.edu/food-health/food-preservation/hands-on-workshops/
University of Maine Cooperative Extension Announces March & April 2013 Cooking for Crowds workshops.
March 26 (register by March 19)
April 10 (register by April 3)
April 25 (register by April 18)
Volunteers learn up-to-date methods for safely preparing, handling and serving food for large groups such as churches, club affiliation fundraisers, PTA, food pantries, Granges, and others. This workshop meets the Good Shepherd Food-Bank Food Safety training requirements. The cost is $15.00 (scholarship available). All workshops offered at 1pm-5pm.
You may request a specific Cooking for Crowds workshop for your group.
Register online: http://umaine.edu/food-health/food-safety/cooking-for-crowds/ or call 781-6099 for more information.
Canning workshops will be taught by University of Maine Cooperative Extension’s Kate McCarty, Program Aide and Master Food Preservers Volunteers.
Location: UMaine Regional Learning Center, 75 Clearwater Dr. Suite 104, Falmouth, ME 04105
Time: 5:30 – 8:30 PM
Cost: $10 (scholarships are available)
To register: call 207-781-6099 or 800-287-1471
June 26, 2012 - Hot Water Bath Canning and Freezing: Strawberry Jam
July 10, 2012 - Hot Water Bath Canning and Freezing: Strawberry Jam
July 31, 2012 - Hot Water Bath Canning and Freezing: Dilly Beans
For more information email firstname.lastname@example.org
Image Description: Photo by Edwin Remsberg, USDA
Preserving the Harvest─A Hands On Food Preservation Workshop
Ever wonder how to preserve all those great garden vegetables?
Kate McCarty, Program Aide, Food Preservation and other Master Food Preservers of the University of Maine Cooperative Extension will teach you the basic steps for canning and freezing.
Summer 2012 Preserving Workshops – Hot Water Bath Method
Pricing various with location. ($10 scholarship available) Contact number listed for registration information.
Preserving the Harvest June/July 2012 Schedule:
|June 2||Wells High School—Wells||9:00AM-12:00PM||$15||207-646-4565|
|June 26||UMaine Regional Learning Center—Falmouth||5:30-8:30PM||$10||207-781-6099|
|July 10||UMaine Regional Learning Center—Falmouth||5:30-8:30PM||$10||207-781-6099|
|July 24||UMaine Cooperative Extension—South Paris||5:30-8:30PM||$10||207-743-6329|
|July 31||UMaine Regional Learning Center—Falmouth||5:30-8:30PM||$10||207-781-6099|
|More workshops are added during the growing season.|
Here is the link: http://umaine.edu/food-health/food-preservation/hands-on-workshops/