James Dill, pest management specialist with the University of Maine Cooperative Extension, spoke with WLBZ (Channel 2) about a possible increase in fruit flies in Maine homes. Dill said his office has already taken many complaints from residents dealing with fruit flies, and he’s not sure why they seem to be more of a problem this year. He said the best way to get rid of the pests is to throw away or refrigerate ripe fruit and use either homemade or commercial fruit fly traps.
A free panel discussion about genetically modified foods will be held Wednesday, November 13, 2013 from 6:00 to 7:30 p.m., at Kimball Hall at the University of Maine at Machias (UMM).
Genetically modified foods have had genes from other plants or animals inserted into their genetic codes. Alterations done in a laboratory are to improve certain traits, such as increased resistance to pests, herbicides and drought.
Panelists include Jim Gerritsen, an Aroostook County farmer and president of Organic Seed Growers and Trade Association; John Jemison, water quality and soil specialist with University of Maine Cooperative Extension; Eric Jones, assistant professor of plant biology at UMM; and Andrei Alyokhin, professor and graduate coordinator with UMaine’s School of Biology and Ecology. 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 the Internet and archived for future viewing at www.machias.edu/umm-live.
This is the second panel in the Food and Community Series sponsored by Psychology and Community Studies at UMM, UMaine Extension and the Libra Foundation. The third panel discussion, slated for the night of December 11, will be about the Washington County food system. For more information, contact Alan Majka at 207.255.3345 or Meghan Duff at 207.255.1227. To request a disability accommodation, call Jo Ellen Scribner at 207.255.1228.
The Portland Press Herald blog “Maine a la Carte: Dishing on food and drink news” previewed a University of Maine Cooperative Extension class on preserving your apple harvest. Kate McCarty, a food preservation community education assistant with UMaine Cooperative Extension, will teach participants how to can and freeze apples during the October 23 class in Falmouth.
A Bangor Metro magazine article titled “Kitchen Envy” featured David Yarborough, a wild blueberry specialist and horitculture professor at the University of Maine, and his wife Nancy Leavitt. Yarborough and Leavitt, a book artist and calligrapher, spoke about what they like to cook in their Stillwater home and how their cooking has evolved over the years.
WVII (Channel 7) previewed the University of Maine Cooperative Extension’s upcoming five-part workshop series, “Eat Well Nutrition.” The workshops start October 30, 2013 and will be held at the Old Town Public Library. The hands-on classes will teach participants how to save money on groceries, prepare healthy meals and keep food safe to eat.
The latest entry of the Portland Press Herald blog “Maine a la Carte: Dishing on food and drink news” previewed the University of Maine Cooperative Extension’s fermentation workshop slated October 6 in Yarmouth. Kate McCarty, a food preservation community education assistant with UMaine Cooperative Extension, will teach the hands-on workshop.
WABI (Channel 5) reported on a Hancock County gleaning initiative — the act of harvesting extra crops and sharing with those in need — put on by the University of Maine Cooperative Extension and Healthy Acadia. Food collected at farms throughout the county are collected by volunteers and redistributed to food pantries throughout Hancock County.
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.
Jason Bolton, assistant extension professor and food safety specialist at the University of Maine, was interviewed for the Bangor Daily News article “Local food ‘incubators’ could ease burden of regulation on Maine farmers, food producers.” Bolton said food production incubators such as Coastal Farms and Food Inc. in Belfast, which offers cold and freezer storage space, kitchen and equipment rentals and food processing services, could easily be applied to other agricultural operations such as dairy or slaughtering. He said he expects to see more food incubators open in Maine as farmers and food producers seek larger markets.