The science of cooking and consuming spuds is the theme of a University of Maine Cooperative Extension 4-H Science Saturday on Jan. 25 at Hitchner Hall on the UMaine campus in Orono.
Dr. Jason Bolton, assistant extension professor and food safety specialist, and Kate Yerxa, Extension educator, will lead the program for as many as 25 youth in grades 6-8. From 10 a.m. to 1 p.m., Bolton and Yerxa will address storage conditions, processing and healthy consumption of Maine potatoes. Participants will also bake potatoes, prepare a potato bar with toppings for lunch and discuss MyPlate recommendations and how spuds can be part of a healthy diet. Youth also will be introduced to kitchen basics and safety.
The $12 program fee includes lunch. Pre-registration is required and may be done on online at http://umaine.edu/4h/home/science-saturday/. Or, to register, for more information or to request a disability accommodation. contact Jessica Brainerd at
207.581.3877. After the program, participating youth, if accompanied by a parent, may swim at UMaine’s New Balance Student Recreation Center pool for an additional $3 per person.