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.
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.
Registration is underway for the 2013 Maine Food Summit, a daylong conference Friday, Dec. 6 at the University of Maine. The event, sponsored by University of Maine Cooperative Extension, will be held from 8 a.m. to 4:30 p.m. in Wells Conference Center on the Orono campus.
The summit is an opportunity for food producers, business owners and anyone involved with and interested in Maine’s dynamic food system to share ideas about growing Maine’s agriculture and fishery, supporting the state’s economy and improving food security.
Tim Griffin, associate professor and director of the Agriculture, Food and Environment Program of the Friedman School of Nutrition Science & Policy at Tufts University, and Patrick Keliher, commissioner of the Maine Department of Marine Resources, are keynote presenters. In addition, there will be panel discussions, workshops and opportunities to meet others interested in food systems.
Registration is $30 ($20 for students) through Nov. 22, and $40 ($30 for students) from Nov. 23 until the Nov. 27 deadline. Lunch is included. For more information or to register online, visit http://umaine.edu/agriculture/maine-food-summit/.
To register or request a disability accommodation, call Meghan Dill at 207.581.3878. For more information, contact John Jemison at 207.581.3241.
November 15, 2013
Location: UMaine Extension Penobscot County office, 307 Maine Avenue, Bangor, Maine
Time: 9:00 am – Noon
Contact: Theresa Tilton, UMaine Extension Penobscot County office, email@example.com
Registration: 207.942.7396 or 800.287.1485 (in Maine) or firstname.lastname@example.org
Pricing is the systematic determination of the “right” price for a product or service. Setting any price is easy, but determining the price at which you can remain competitive and still make a profit is considerably more difficult. Participants will learn about the kind of information needed to make good pricing decisions and how to apply pricing principles to their own circumstance.
For upcoming Small & Home-based Business workshops, see our online calendar.
If you are a person with a disability and need an accommodation to participate in this program, please call 207.942.7396 or 800.287.1485 (in Maine) to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.
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.
Do your friends and family rave about your homemade chowder, blueberry jam, ice cream, fudge or other special food product? They say you should sell it and make a fortune. You wonder if they’re right, and if you have the drive and personality to run a business.
Participants of the Recipe to Market 6-part workshop will learn about licensing, how to prepare and package their food product safely, to access potential profits, and discover some of the resources available to support them in business development.
This program is for individuals currently operating a value-added business or those seriously considering one.
Dates/Times/Subject: Sessions to be held at the UMaine Regional Learning Center, 75 Clearwater Dr., Falmouth, Maine
- October 3 (5:30 – 9:00 p.m.), Are You an Entrepreneur? What Is Involved?
- October 10 (5:30 – 9:00 p.m.), Developing Your Product and Process.
- October 24 (5:30 – 9:00 p.m.), Business Realities.
- November 7 (5:30 – 9:00 p.m.), Resource Panel.
- November 14 (9:00 a.m. – 4:30 p.m.) Individual Business Counseling.
- November 21 (8:00 a.m. – 4:00 p.m.) Pilot Plant Tours, Hitchner Hall, Orono, Maine.
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 email@example.com.
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.