The Morning Sentinel published an article about Katie Quinn, a bartender at Bullwinkle’s restaurant on Sugarloaf Mountain, who created a Bloody Mary mix to help reduce overhead. Quinn cites Recipe to Market, a University of Maine Cooperative Extension course, with helping her meet necessary guidelines, such as seeking her commercial kitchen license and label registration from the state Department of Agriculture, Conservation and Forestry.
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A free panel discussion about the Washington County food system will be held Wednesday, December 11, 6-7:30 p.m., at Kimball Hall at the University of Maine at Machias.
Much of the food we consume is imported into the area from other counties, states and countries. This has impacts on local land use, the environment, employment and economics.
Panelists include Kevin Athearn, associate professor of environmental and community economics at the University of Maine at Machias; Carly DelSignore, co-owner and operator of Tide Mill Farm in Edmunds; Inez Lombardo, founder and coordinator of Machias Marketplace online farmers market; and David Thompson, store manager of the Machias Hannaford.
Following each panelist’s presentation, audience members will have an opportunity to ask questions. The event, which is open to the public, will be streamed live over theInternet and archived online for future (machias.edu/umm-live).
This is the third panel in the Food and Community Series sponsored by Psychology and Community Studies at UMM, UMaine Extension and the Libra Foundation. For more information, contact UMaine Extension Educator Alan Majka, 207.255.3345 or University of Maine at Machias Professor Meghan Duff, 207.255.1227. To request a disability accommodation, call Jo Ellen Scribner at the University of Maine at Machias, 207.255.1228.
The Portland Press Herald interviewed James McConnon, an economics professor at the University of Maine, for an article about Maine’s economy showing strength. McConnon said there are signs of improvement, especially in automobiles and building supplies, which are important sectors for consumer and small-business spending. He also said September and October retail sales figures will be the crucial test of consumer confidence because they will indicate whether the partial government shutdown slowed spending.
A five-part series of workshops provided by the University of Maine Cooperative Extension titled “From Recipe to Market: Cashing in on Value-Added Opportunities” was previewed in the Portland Press Herald “Food & Dining Dispatches” column. The workshops begin October 3, 2013 in Falmouth.
James McConnon, economics professor at the University of Maine, spoke with the Portland Press Herald for the article “Department store fills void at Maine Mall.” McConnon said the arrival of Bon-Ton Stores Inc. at the South Portland mall will likely generate some interest and foot traffic in the short term. He also said the growth in retail sales in South Portland has outpaced sales growth for the state as a whole.
The University of Maine Cooperative Extension will be offering a workshop series on Starting a Specialty Food Business. This workshop series is presented free of charge at the University of Maine Cooperative Extension office located at 28 Center Street in Machias. Pre-registration is required. Please register by Friday, September 20th by contacting Tara Wood at 207.255.3345 or by e-mail at firstname.lastname@example.org.
The workshops in the series is as follows:
Starting a Specialty Food Business: Planning for Success
September 25, 2013
9:00 AM – 12 PM
Business planning is key to owning a successful business. Participants will learn the key questions that need to be addressed about yourself, the business, the customers and the competition before you move ahead. These and other planning issues will be discussed in the context of the business plan with a focus on developing a specialty food business.
Panel of Specialty Food Businesses
October 16, 2013
10:00 AM – 12 PM
A panel discussion by and insurance agency, banker, lawyer, and food business entrepreneur will give advice and answer questions.
Regulations/Licensing for Specialty Food Producers
November 12, 2013
9:00 AM – 12 PM
The workshop will provide participants with information on food safety labeling packaging and product development. n addition, we will discuss food regulations and licenses.
Individual Business Counseling for Specialty Food Producers
November 19, 2013
Individuals taking the workshop series are encouraged to make 1 hr 15 minute appointments with Louis, Jim, and Beth for help and advice on business plans or questions about next steps.
Option: Tour the Pilot Plant
Date and time to be announced
Participants will tour the tour the University of Maine to view the resources available to assist with food product development and research.
The Associated Press previewed a seaweed aquaculture science workshop and kelp farming class to be offered by the University of Maine Cooperative Extension and Maine Sea Grant. The seaweed workshop will include presentations from science and industry experts as well as time for discussions and networking. The kelp farming class will be taught by members of the Portland-based commercial kelp farm Ocean Approved and University of Connecticut scientists. WABI (Channel 5), Portland Press Herald and WLBZ (Channel 2) were among several news organizations to carry the report.
Maine Sea Grant and University of Maine Cooperative Extension will host an all-day workshop on seaweed aquaculture science, policy and commercial product development at the University of Maine Hutchinson Center in Belfast on Thursday, August 29, 2013 followed by a three-hour class on kelp farming techniques.
The Seaweed Scene workshop will offer the opportunity for attendees to catch up on the latest in research and development and help plan for the future in seaweed science, management and industry in Maine and New England.
The workshop runs from 9:00 a.m.–4:00 p.m. and will include presentations from science and industry experts as well as time for discussions and networking.
“An Introduction to the Equipment, Processes and Techniques of Kelp Farming” will be offered 4:30–7:30 p.m. to provide a hands-on opportunity to learn techniques for growing kelp from spore to harvest.
The class will be taught by leading industry members from the Portland-based commercial kelp farm Ocean Approved and University of Connecticut scientists. Using techniques developed with UConn researchers, Ocean Approved has been farming native kelp on the Maine Coast for three years.
Morning and afternoon refreshments will be provided during the workshop. Attendees are welcome to bring a seaweed-based dish to share at lunch, as well as accompanying recipe.
Limited space is available for vendors.
To register for the free workshop or kelp class, to sign up for vendor space or for more information, contact Sarah Redmond at 207.841.3221, or email@example.com. Registration is required, as space is limited.
The event is funded by the Maine Aquaculture Innovation Center.
Contact: Elyse Kahl, 207.581.3747.
Mainebiz interviewed Kathy Hopkins, a maple syrup educator with the University of Maine Cooperative Extension, and Jenny Shrum, a doctoral biology and ecology student at the University of Maine, for the March 18 article “Maine syrup makers brace for widespread variability.” Hopkins spoke about the unusually warm seasons producers have been seeing in the past few years. She said despite the variability of the seasons, syrup production has been booming and state licenses for commercial production have increased. Shrum spoke about her research into how to better define what temperature rises and weather variability will mean for sap flow, as well as possible steps that could safeguard the state’s industry.