David Fuller, agriculture and nontimber forest products professional and fiddlehead expert with the University of Maine Cooperative Extension, spoke with the Portland Press Herald about fiddlehead characteristics and this year’s harvest. A video of Fuller and the plants is also featured with the article.
Archive for the ‘News’ Category
Fuller Talks Fiddleheads in Video, Press Herald Article
Wednesday, May 15th, 2013Fuller Talks Fiddleheads with MPBN
Wednesday, May 15th, 2013David Fuller, agriculture and nontimber forest products professional and fiddlehead expert with the University of Maine Cooperative Extension, spoke with the Maine Public Broadcasting Network about fiddlehead characteristics and this year’s harvest.
WABI Reports on Cooperative Extension Farm-to-School Initiative
Wednesday, May 15th, 2013WABI (Channel 5) reported on a meeting held in Bangor to inform the public about the University of Maine Cooperative Extension’s effort to bring more fresh and local foods to school cafeterias.
Food Waste Management: Compost & Anerobic Digestion 2-Day Workshop & Optional Tour
Monday, May 6th, 2013
2-Day Workshop
Wednesday & Thursday, August 21 & 22, 2013
University of Maine, Orono
8:30 AM – 4:30 PM
This workshop offers hands-on field and classroom experiences to develop skills that will enable participants to strategize, implement and/or manage food waste systems through aerobic composting or anaerobic digestion. The following is a partial list of topics to be covered during the workshop. Visit www.composting.org for complete program schedule.
Topics will include:
- Components of Food Waste Management
- Methods of Food Waste Management: Compost Methodologies and Anaerobic Digestion
- Behind the scenes of Successful Food Waste Management
- Recipe Development
- Troubleshooting
- Opportunities with Anaerobic Digestion and Food Waste
Recertification Credits: 8—State of Maine Nutrient Management; 10—Certified Crop Advisory
Optional Day 3 Food Waste Management Tour
Friday, August 23, 2013
Depart 7:30 AM from Doris Twitchell Allen Village. Return 4:30 PM.
Tour three central Maine facilities that are managing food waste material with different technologies. Transportation and lunch included.
Management of food waste residuals is changing in Maine. The State of Maine has a goal of reducing organic material entering landfills by 50%. Removing and utilizing food waste residuals is an important component to reach this goal.
- This educational tour is for industry representatives, food service providers, institutional administrators, agricultural service providers, local, state and federal agency staff, and academic colleagues.
- You will learn and experience three methods for utilizing food waste residuals in agricultural production systems.
- You will have the opportunity to interact with facilities operational staff to learn the benefits and concerns.
- The tour will allow participants to network with others working to recycle food waste residuals.
- You will take away ideas on how you and your organization can be part of the change in managing Maine’s food waste.
7:30 a.m.: Leave the Doris Twitchell Allen Village on Ranglely Road
8:15—9:15: Kinney Compost, Wes Kinney, Knox, ME
10:15—11:30: Rainbow Valley Farm, Harland Bragg, Sidney, ME
11:30—12:30: Buffet Lunch in Waterville
2:00—3:30: Stonyvalle Farm, Adam Wintle, Exeter, ME
4:30 p.m.: Return to Campus
Recertification Credits: 4—State of Maine Nutrient Management; 4—Certified Crop Advisory
Register online. Or mail us your payment and registration form (PDF). (Mail to: Jeanne S. Pipicello, University of Maine Cooperative Extension, Knox-Lincoln Counties office, 377 Manktown Road, Waldoboro, ME 04572-5815.) Pre-Registration is required for the 2-day workshop and/or the tour.
Registration for the Food Waste Management 2-day on-campus workshop is $200 for each participant. Fee includes all instructional materials, refreshment breaks, lunches, and assorted publications. Workshop check-in will be at 8:30-9:00 a.m. in the Wholley Room on campus. Parking permits are required and provided. Registration for the optional Friday tour is $50 for each participant and includes transportation and lunch.
NOTE: You are responsible for making your own lodging accommodations and are separate from the workshop registration fee.
Directions & Lodging: University of Maine Orono Campus & “Where to Stay”
Printable Map: University of Maine Orono Campus. The workshop will be held in the Wholley Room at the Doris Twitchell Allen Village on Rangely Road.
Presented by the Maine Compost Team & University of Maine Auxiliary Services.
For more information about this or other workshops, please contact: Mark Hutchinson, Extension Professor, University of Maine Cooperative Extension Knox – Lincoln Counties office, 377 Manktown Road, Waldoboro, ME 04572-5815; 207-832-0343 or 1-800-244-2104 (in Maine); mhutch@maine.edu.
If you are a person with a disability and need an accommodation to participate in this program, please contact Jeanne S. Pipicello at 207-832-0343 or 1-800-244-2104 (in Maine) or 1-800-287-8957 (TDD) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.
Bolton Speaks to WABI About Fiddleheads
Friday, May 3rd, 2013Jason Bolton, assistant professor and food safety specialist for the University of Maine Cooperative Extension, spoke with WABI (Channel 5) about tips to keep in mind when picking and eating fiddleheads to avoid foodborne illnesses. Tips include picking the right variety, making sure they come from a clean environment and thoroughly washing and boiling before eating.
For more information, see Bulletin #4198 Facts on Fiddleheads.
Cherichello Featured in Penobscot Bay Pilot Article
Friday, May 3rd, 2013Genna Cherichello, FoodCorps service member with the University of Maine Cooperative Extension, was featured in a recent Penobscot Bay Pilot article. Last week, Cherichello helped Oceanside East’s High School Foundations Program plant an orchard beside the garden near the Rockland school and helped Medomak Valley High School’s horticulture, life skills and ceramics classes build an Earth oven and pizza garden in Waldoboro.
Cooperative Extension Program Cited in Press Herald Column
Friday, April 26th, 2013The University of Maine Cooperative Extension’s Maine Harvest for Hunger program was mentioned in a recent “Food and Dining Dispatches” column for the Portland Press Herald. The program is seeking gardeners willing to plant an extra row of produce this year to donate to local soup kitchens and food pantries.
Village Soup Previews School Garden Program
Thursday, April 25th, 2013The Village Soup previewed an upcoming event to be led by University of Maine Cooperative Extension Educator Ellie Libby. Libby will speak about regional school garden programs and their effect on the local food movement at Merryspring Nature Center in Camden on April 30.
2nd Annual Maine Fiddlehead Festival, Local Food Day
Tuesday, April 23rd, 2013Saturday, May 4, 2013
Held throughout downtown Farmington, Maine
The festival celebrates local foods, both wild and cultivated, and promotes community involvement in enhancing our local food system and supporting its farmers.
At 9:00 a.m., an antique tractor parade down Main Street will kick off the day’s festivities with farmers showing off their favorite farm machinery, accompanied by musicians and other parade marchers. Festival goers can register for other (free) events between 9:00 and 2:00 at the UMF Emery Community Arts Center, where most activities will occur.
At 10:00 a.m., there will be the keynote address in the Emery Community Arts Center, entitled “Local Food Production: The Promise and the Reality” by John Jemison of the University of Maine Cooperative Extension, which will explore local food systems in Maine.
Between 9:00 a.m. and 12:30 p.m., there will be the “Fiddlehead Market,” a collection of dozens of local food vendors who will display and sell local foods and crafts, in and around the UMF Emery Community Arts Center. Fiddlehead cooking demonstrations will showcase safe and delicious fiddlehead recipes.
After lunch, between 2:00 and 4:00 p.m., you will be able to choose from among four simultaneous sessions held at University of Maine at Farmington, including a fiddlehead talk and walk with Dave Fuller, UMaine Extension (appropriate footwear recommended), a local food foraging demonstration workshop, a small business workshop exploring small scale food processing, and permaculture-style gardening workshop.
Supervised children’s activities will be offered by UMF students on campus from 10:00 a.m. to 12:00 p.m. and from 2:00 to 4:00 p.m. and will include sidewalk art, face painting, games, and crafts. Visitors are also encouraged to visit the Farmington Historical Society’s Titcomb House (between 10 and 2) and the Nordica Homestead on Holley Road, both of which are opening their doors for the festival.
The event will conclude with a festival wrap-up reception at the Homestead Bakery between 4:30 and 6:30 p.m.
For more information on the festival, please contact Luke Kellett, UMF Sustainability Coordinator at 207.778.7096 or luke.kellett@maine.edu, or visit www.mainefiddleheadfestival.com.
The festival is organized by a collaborative that includes the University of Maine at Farmington’s Sustainable Campus Coalition and Partnership for Civic Advancement, the Farmington Downtown Association, UMaine Cooperative Extension, Franklin Savings Bank, Homestead Bakery, University Credit Union, and Western Mountains.
Fenceviewer Reports on Cooperative Extension Food Drive Success
Wednesday, April 10th, 2013Fenceviewer, the community news and information website for Maine’s Hancock County, carried an article about the countywide food drive organized by the University of Maine Cooperative Extension and the Washington Hancock Community Agency.
Organizers called the drive a success after collecting 12,350 items.
Fenceviewer talked to Marjorie Peronto, educator at the University of Maine Cooperative Extension in Hancock County, about the extension’s involvement in the drive.