Jason Bolton, assistant Extension professor and statewide food safety specialist with the University of Maine Cooperative Extension, spoke with WVII (Channel 7) about guidelines to follow before eating fiddleheads. Bolton warned fiddleheads should never be consumed raw, and should be fully cleaned and cooked by steaming or boiling for about 12 to 15 minutes. “We do hear a lot about people just sauteing them, microwaving them at restaurants or even at home, and the food-borne illness resulting from that,” Bolton said, “adding that typical food-borne illness symptoms, such as vomiting, come on fast and last for about a day.”
University of Maine Cooperative Extension is offering a 10-session Master Food Preserver training program starting June 19 and ending September 25, 2014. Lectures, discussions and hands-on kitchen lab education will be conducted 10 Thursdays, 5:30 p.m. – 8:30 p.m., at Gorham Middle School, 106 Weeks Road, Gorham, and at the UMaine Extension Office, 75 Clearwater Drive, Falmouth.
A Master Food Preserver is a UMaine Extension volunteer who has successfully completed the practical, research-based program on food safety and preservation. Volunteers agree to give back 20 hours of time for community-based projects within a year. Projects could include hands-on food preservation workshops, staffing educational displays and demonstrations and providing information at farmers markets, county fairs and other food-related events.
May 2 is the deadline to apply. Fees are on a sliding scale, from $125 to $330, based on household income. To request an application or disability accommodation, call 207.781.6099 or 800.287.1471 (in Maine). For more information, contact Kathleen Savoie, Extension Educator, at 207.781.6099 or email@example.com.
Applications are available online.
Kathy Savoie, a University of Maine Cooperative Extension educator, provided the Portland Press Herald with a step-by-step demonstration on how to make flavored vinegar. Savoie’s method can be used with any herbs, such as rosemary, basil and mint; and for any type of vinegar, such as apple cider or champagne.
The Maine Fiddlehead Festival and Local Food Day is scheduled for Saturday, May 3, 2014 10:00 a.m. – 4:00 p.m. to celebrate the abundance of locally grown and locally growing foods in the Franklin County area of Maine. This FREE festival includes a parade featuring antique tractors, local food vendors, supervised children’s activities, cooking demonstrations, live music, and “Tent Talks” – a number of hands-on demonstrations and presentations on various topics relating to farmed and wild-harvested foods. For more information, visit the event website at www.mainefiddleheadfestival.com.
Do you enjoy the art and science of food preservation? Would you like to develop expertise in food preservation? Consider becoming a Master Food Preserver.
What is a Master Food Preserver?
Master Food Preservers serve to extend Extension’s education programs in food preservation to adults and youth. The Master Food Preserver serves as a volunteer and resource in the community to provide the public with research-based information from the University of Maine Cooperative Extension and USDA.
Complete schedule and APPLICATION FORM are available now. Application deadline is first Friday in May. Participants are informed of their selection status the 3rd week in May.
If you have questions, please email firstname.lastname@example.org or call 781-6099 or 1-800-287-1471 (in State)
Morning Sentinel reported that University of Maine Cooperative Extension is offering a six-session course that covers moving a specialty food product to market. The class will take place Tuesdays, April 8–29, 2014 in Skowhegan and Dover-Foxcroft. Two May class sessions are scheduled to include individual business consultations and a tour of the Dr. Matthew Highlands Pilot Plant — UMaine’s state-of-the-art facility that assists food processors, entrepreneurs, farmers, researchers and students in the food industry.
University of Maine Cooperative Extension is offering a six-session course that covers moving a specialty food product to market.
The class, which meets 5:30 p.m. – 9:00 p.m. each Tuesday, April 8–29, 2014 will be held in two locations — 7 County Drive, Skowhegan, and 165 East Main St., Dover-Foxcroft. Two May class sessions will include individual business consultations and a tour of the Dr. Matthew Highlands Pilot Plant, a state-of-the-art UMaine facility that assists food processors, entrepreneurs, farmers, researchers and students in the food industry.
Topics to be covered include licensing, safe preparation and packaging of food, assessing potential profits and locating resources to support a developing business. The class is for people operating a value-added business and those seriously considering one; participants must have a specific food product or recipe in mind and are expected to attend all sessions. Presenters include: Beth Calder, UMaine Extension food science specialist; James McConnon, UMaine Extension business and economics specialist; and Kathy Hopkins, Debra Kantor and Donna Coffin, UMaine Extension educators.
Cost is $35 per person. Partial scholarships are available. Registrations must be received by April 1 to reserve a space. More information, including online registration is online. For questions, or to request a disability accommodation at the Skowhegan site, call 207.474.9622 or email email@example.com. For questions, or to request a disability accommodation at the Dover-Foxcroft site, call 207.564.3301 or email firstname.lastname@example.org.
Cooking for Crowds: Food Safety Training for Volunteers
March 25, 2014
Location: UMaine Learning Center, Falmouth, ME
Time: 1:00 PM – 5:00 PM
Many organizations and community groups rely on volunteers like you for a variety of food events for fundraising, fellowship, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Now there is a workshop on Safe Food Handling designed specifically for Volunteers.
For more information or to register, visit Cooking for Crowds.
The Morning Sentinel previewed the 20th Rural Living Day that will be held in Thorndike on March 29, 2014. The University of Maine Cooperative Extension and Waldo County Extension Association are holding the event that will offer more than 20 workshops and seminars on topics such as how to make cheese, brew beer, attract native pollinators and produce maple syrup.
Alan Majka, associate Extension professor at the University of Maine, received a $3,500 grant from the Healthy Acadia Coalition to fund “Dining with Diabetes Down East.” Majka will work in Washington County, providing diabetes self-management support through diet-related education at several sites. The program will address basic diabetes and diet concepts, and practical skill development regarding planning and preparing meals through hands-on cooking. In Washington County diabetes prevalence is at 10.4 percent. It is estimated that 3.1 percent of Maine adults are unaware that they have diabetes.