The University of Maine Cooperative Extension’s Maine Harvest for Hunger program was the focus of the latest installment of the “Backyard Gardener” series on WVII (Channel 7). John Jemison, a soil and water quality specialist with UMaine Extension, spoke about the importance of the program that provides produce and recipes for those in need. This week, Master Gardener Volunteers at the Orono Community Garden will harvest greens for about 50 local senior citizens. Since Maine Harvest for Hunger began about 15 years ago, it has provided more than 1.6 million pounds of food for community members, according to the report.
The St. John Valley Times reported the University of Maine Cooperative Extension and the Maine Potato Board will sponsor the “Potatoes for the Health of it” potato-cooking contest July 27 at the 2014 Northern Maine Fair in Presque Isle. Participants are asked to prepare a heart-healthy recipe using the Maine potato as a primary ingredient. Recipes must contain no more than 30 percent fat and no more than 140 mg sodium per serving, feature Maine potatoes and use ingredients that are readily available. Recipe categories are soups, salads, breads, casseroles, desserts and miscellaneous.
University of Maine Cooperative Extension is offering a Cooking for Crowds workshop from 12pm-4pm on Thursday, August 7, at the UMaine Extension Penobscot County office, 307 Maine Avenue, Bangor.
Learn up-to-date methods for safely preparing, handling and serving food for large groups, including at soup kitchens, church functions, food pantries and community fundraisers. The class meets the Good Shepherd Food Bank food safety training requirements. The workshop covers the following food safety guidelines: planning and purchasing; storing food supplies; preparing food; transporting, storing and serving cooked foods; and handling leftovers.
Cost is $15 per person; scholarships are available. Register online at umaine.edu/food-health/food-safety/cooking-for-crowds/ or bring a check to class. For more information, or to request a disability accommodation, call Viña Lindley at 207.342.5971 or 800.287.1426 (in Maine).
Learn do-it-yourself strategies for becoming a locavore — a person who eats food locally grown and produced. Demonstrations and talk topics include vegetable and square-foot gardening, backyard composting, greenhouses, beekeeping, and backyard poultry. Each garden session will feature food-preservation methods, including drying, hot water bath canning, and making herbal vinegars and jam. Complimentary food samples will be provided. UMaine Extension Master Gardner and Master Food Preserver Volunteers, as well as homeowners, will answer questions.
Cost is $15 for those who register in advance, $20 the day of event and free for children younger than 12. Registrants will receive a booklet with a map and descriptions of each site. Proceeds benefit UMaine Extension’s Cumberland County Food Preservation Program. Online registration and information are available at umaine.edu/cumberland/programs/locavore/. Also, for more information, or to request a disability accommodation, call 207.781.6099, 800.287.1471 (in Maine), or email email@example.com.
The Morning Sentinel advanced a University of Maine Cooperative Extension Cooking for Crowds workshop 1–5 p.m. Monday, July 7, at the UMaine Extension Somerset County office. Topics include safely preparing, handling and serving food for large groups, including at soup kitchens, church functions, food pantries and community fundraisers. Cost is $15 per person; scholarships are available. To register, visit umaine.edu/food-health/food-safety/cooking-for-crowds or bring a check to class.
The Portland Press Herald’s article on a $1.7 million training program launched by Wolfe’s Neck Farm and Stonyfield to invigorate the local and regional organic dairy industry and jumpstart the next generation of organic dairy farmers included statistics from University of Maine Cooperative Extension Professor Rick Kersbergen.
There are currently 285 dairy farms in Maine, compared to 597 in 1995, Kersbergen says. Within the same time frame, Kersbergen says the number of organic dairies has increased from one to 60.
David Handley, a University of Maine Cooperative Extension specialist of vegetables and small fruits at UMaine’s Highmoor Farm in Monmouth, was interviewed for a Portland Press Herald article about this year’s strawberry season. Handley said conditions have been ideal starting last fall and continuing through this week, when many farms in the Augusta area are opening for picking. He said the last two years the crop has come in early, but this year is a more normal ripening schedule. He said he expects the best strawberry crop Maine has had in three or four years.
University of Maine Cooperative Extension has released a bulletin to inform people interested in becoming backyard producers of meat rabbits.
Gary Anderson, a UMaine Extension animal and bio-sciences specialist, authored Backyard Production of Meat Rabbits in Maine. Topics in the 15-page bulletin include the Maine environment, breeds and selection, reproduction, health management, predator control, market outlets and promotions, dressing out a rabbit fryer and recipes.
The popularity of raising domestic meat rabbits is growing in Maine, Anderson says, adding that benefits include nutritious food at a relatively low cost, potential for extra income and an educational experience for the family.
More information, bulletin copies for $1.50 each and free downloads are available from the UMaine Extension Publication Catalog or by contacting the UMaine Extension Publications Office at 207.581.3792 or firstname.lastname@example.org.
University of Maine Cooperative Extension is offering a Cooking for Crowds workshop 1–5 p.m. Monday, July 7, at the UMaine Extension Somerset County office, 7 County Drive, Skowhegan.
Learn up-to-date methods for safely preparing, handling and serving food for large groups, including at soup kitchens, church functions, food pantries and community fundraisers. The class meets the Good Shepherd Food Bank food safety training requirements. The workshop covers the following food safety guidelines: planning and purchasing; storing food supplies; preparing food; transporting, storing and serving cooked foods; and handling leftovers. Cost is $15 per person; scholarships are available.
For more information, to register or to request a disability accommodation, call Crystal Hamilton at 207.622.7546 or 800.287.1481 (in Maine). Details about future workshops are online.
Jason Bolton, a statewide food safety specialist and assistant professor with the University of Maine Cooperative Extension, was interviewed for a Bangor Daily News article about the U.S. Food and Drug Administration finding federal seafood safety violations at Linda Bean’s lobster processing plant in Rockland. The plant’s manager told the BDN the company contacted UMaine to have a food safety expert visit the plant and evaluate practices. Bolton said he is scheduled to visit the plant soon and plans to educate and help the company. Bolton said he and another food specialist with UMaine Extension assist 400 to 500 companies a year, ranging from seafood processors to slaughterhouses and jam producers.