Mary Ellen Camire, a professor of food science and human nutrition in the School of Food and Agriculture at the University of Maine, spoke with Food Dive about the nutritional value of pumpkin seeds. Camire noted the seeds are good sources of fiber and magnesium. “Those are both nutrients that people need, especially if they have got Type […]
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Rob Dumas, University of Maine food science innovation coordinator, spoke with the Bangor Daily News about cooking substitutes for vanilla extract. Dumas recommends almond extract, but notes that it may change the flavor. “Bourbon or rum would likely be the closest in terms of replacing the flavor of vanilla,” Dumas said.
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Understanding the immune systems of oysters and clams is important in monitoring the effects of pollution and climate change on the health of molluscan species and the potential impacts on the aquaculture industry. Their immune responses also can serve as indicators of changes in ocean environments. A new study involving the University of Maine assessed […]
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WAGM in Presque Isle interviewed Greg Porter, professor of crop ecology and management in the School of Food and Agriculture, and E. Han Tan, assistant professor of plant genetics with the School of Biology and Ecology, about participating in an research team working to develop tools that will help Maine scientists and farmers become more […]
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Anne Lichtenwalner, a University of Maine Cooperative Extension associate professor and director of the veterinary diagnostic laboratory, spoke with the Bangor Daily News about providing the proper nutrition and environment to support development of young hens into successful egg producers.
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Rob Dumas, University of Maine food science innovation coordinator, talked with the Bangor Daily News about cooking how to prepare tomatillos properly for use in salsas, enchiladas, relishes and more.
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Anne Lichtenwalner, a University of Maine Cooperative Extension associate professor and director of the Veterinary Diagnostic Laboratory, and Rick Kersbergen, a University of Maine Cooperative Extension professor of sustainable dairy and forage systems, spoke to the Bangor Daily News about why not to give poultry and livestock spoiled feed. “If you open up a bag […]
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Rob Dumas, University of Maine food science innovation coordinator, talked with the Bangor Daily News about preparing and cooking with rutabagas.
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The Bangor Daily News interviewed Anne Lichtenwalner, a University of Maine Cooperative Extension associate professor and director of the Veterinary Diagnostic Laboratory, about using deep litter chicken bedding to help keep coops clean and flocks healthy in winter.
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Rob Dumas, University of Maine food science innovation coordinator, talked with the Bangor Daily News about adding eggnog in recipes that call for dairy, eggs and spices.
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