The County reports on UMaine chefs teaching Houlton students how to cook with local foods

The County reported on two University of Maine chefs teaching culinary students from Houlton’s Region Two School of Applied Technology how to cook meals with local foods. Robert Dumas, the UMaine food science pilot plant manager, and Kathy Savoie, a food and nutrition educator with University of Maine Cooperative Extension, visited the school as part of the university’s Immersive Culinary Experience project. “Our goal is to reach as many teachers and students as we can to really help infuse agricultural education and agricultural literacy, knowing where their food comes from into the culinary arts program,” Savoie said.