Kate Garland, horticulturist with the University of Maine Cooperative Extension, spoke with WVII (Channel 7) for the latest installment of its “Backyard Gardener” series. Garland spoke about the Maine Harvest for Hunger program and the importance of giving food back to the community.
Felicia Dumont, food preservation program aide with the University of Maine Cooperative Extension, demonstrated how to freeze green beans on WABI (Channel 5).
Kate McCarty, food preservation community education assistant for the University of Maine Cooperative Extension, gave canning advice for a Press Herald article geared toward food preservation beginners. McCarty spoke about federal food safety guidelines and the various equipment needed for canning.
Fenceviewer, the community news and information website for Hancock County, Maine, included an article on the need for participants in a University of Maine-led child food and fitness study called iCook. The five-state, $2.5 million USDA study is designed to prevent childhood obesity by improving culinary skills and promoting family meals. Researchers are seeking 100 children from the Ellsworth, Orono or Dover-Foxcroft areas who are 9 or 10 years old.
The latest post on the Portland Press Herald blog “The Root: Dispatches from Maine’s food sources” included quotes from three University of Maine Cooperative Extension educators about the state’s blueberry harvest. David Yarborough, a wild blueberry specialist, spoke about the efficiency of the Bragg Blueberry Harvester; Frank Drummond, an entomologist, spoke about the spotted wing drosophila and its negative effects on the crop; and Kate McCarty, food preservation community education assistant, shared a recipe for Honeyed Blueberry Vanilla Jam.
In the latest “Food and Dining Dispatches column,” the Portland Press Herald previewed the University of Maine Cooperative Extension’s introductory tomato preservation workshop. The class will be held Aug. 27 in Falmouth and will be taught by Kate McCarty, food preservation community education assistant.
Felicia Dumont, food preservation program aide with the University of Maine Cooperative Extension, demonstrated how to make and can pickles on WVII (Channel 7) for the latest installment of its “Backyard Gardener” series.
This six-part series starts September 17, 2013, at 1:00 p.m. and will be held at the University of Maine Cooperative Extension Penobscot County Office located at 307 Maine Avenue in Bangor, Maine. Class dates are: September 17, 24, October 1, 22, 29, and November 5, 2013. Classes are 60 to 90 minutes in length and participation in all six classes is required.
Through hands-on activities participants will learn how to save money on groceries, enhance cooking skills, keep foods safe to eat, and try new, healthy recipes the whole family will enjoy!
Participants in the Eat Well Nutrition Workshops will also receive: recipes, a cookbook, tips to help keep families healthy and active, and other incentives at each lesson they attend to help practice at home, what is learned at each workshop.
Registration is free to eligible adults with children.
For more information about program eligibility, or to request a disability accommodation, contact Theresa or Wendy at 207.942.7396 or 800.287.1485 (in Maine), TDD: 1.800.287.8957 or e-mail email@example.com. You can also visit the UMaine Extension events calendar.
Felicia Dumont, food preservation program aide with the University of Maine Cooperative Extension, demonstrated how to make and preserve salsa on WABI (Channel 5).
The Sun Journal reported on an outdoor cooking demonstration on how to steam green beans with dressing, which was hosted by the University of Maine Cooperative Extension in Oxford County and River Valley Health Communities Coalition. Barbara Murphy, Maine Harvest for Hunger coordinator and extension educator in home horticulture and agriculture, said the demonstration was one of 12 cooking lessons to teach residents “how to be clever with their vegetables.”