Savoie featured in NPR report on jam, savory spreads

UMaine Alert

Posted: April 19, 2024 - 1:32 PM

At approximately 9:24 a.m. on Friday, April 19, a University of Maine graduate student was struck by a university vehicle on Long Road at the University of Maine campus in Orono. The student reports that they are at a local hospital with minor injuries.

Emergency services, including the Orono Fire Department, University Volunteer Ambulance Corps, University of Maine Police Department, Orono Police Department and Penobscot County Sheriff’s Office responded to the scene.

The university vehicle involved in the incident was a Chevrolet Express van. It was being operated by a university employee.

Counseling services and support are available for students, faculty or staff who may have been affected. The Counseling Center can be reached at 207-581-1392 and the Dean of Students Office can be reached at 207-581-1406.

The scene has been cleared and Long Road is now accessible. An investigation is being conducted by the University of Maine Police Department with assistance from the Penobscot County Sheriff’s Office Crash Reconstruction Unit. Any witnesses to the incident are encouraged to contact Lt. Noel Santiago at noel.santiago@maine.edu.

August 22, 2016 Cooperative Extension, UMaine in the News

Kathy Savoie, a University of Maine Cooperative Extension educator and home food preservation expert, was featured in the National Public Radio (NPR) report, “What makes a jam a jam? Surge in savory spreads presents riddles for purists.” According to Datassential, a market research company that studies menu trends, savory jams are experiencing a surge in popularity, and overtook Sriracha as the fastest-growing condiment for sandwiches and burgers — with bacon jam leading the pack — in 2015, the report states. “You take a grilled cheese and then you use some nice local sourdough bread, some nice local cheese and then smear a little bit of savory jam or jelly on there as a spread, and it’s a whole different taste experience,” said Savoie, who gave a blueberry ginger conserve cooking demonstration at this year’s Kneading Conference in Skowhegan. She said savory jams have a lot of benefits going for them in the current foodie landscape, including that they allow people to eat local fruits and vegetables year-round and lower the sugar levels found in traditional jams. The Maine Public Broadcasting Network also carried the report.