University of Maine President Joan Ferrini-Mundy has appointed a 30-member Council on Diversity, Equity and Inclusion to advise campus leadership and report on institutional efforts and actions to ensure inclusive excellence. The President’s Council on Diversity, Equity and Inclusion is co-chaired by Kimberly Whitehead, chief of staff to the President, and Susan McKay, founding director […]
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Mary Ellen Camire, professor of food science and human nutrition, was interviewed for a story about Maine’s wild blueberry industry in the July–August edition of fresh magazine. Hannaford Supermarkets publishes the magazine for their customers to highlight seasonal ingredients, and provide recipes and cooking and nutrition tips. Camire, who has conducted research for the Wild […]
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The U.S. Department of Agriculture’s Northeast Sustainable Agriculture Research and Education (NE-SARE) program has awarded $149,000 to the University of Maine School of Food and Agriculture. The award will support a yearlong fellowship program for agricultural advisers and farmers working in vegetable and small fruit industries to adapt to challenges related to climate change. The […]
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Do you make kimchi at home, or are you interested in learning how to make it? Researchers at the University of Maine are seeking Maine residents who are at least 18 years old and want to ferment their own kimchi. Kimchi-makers and those interested in learning more about this traditional cabbage dish will be asked […]
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The Bangor Daily News spoke with Eric Gallandt, a professor of weed ecology at the University of Maine, and Sonja Birthisel, a postdoctoral scholar in weed ecology and management at UMaine, for an article about natural weeding solutions. Natural remedies have many advantages over synthetic chemical herbicides, according to the article. “[You] don’t have to […]
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The Bangor Daily News interviewed Robert Dumas, who manages the Dr. Matthew Highlands Food Pilot Plant at the University of Maine, for the article titled “Master these two techniques to prepare cheap cuts of meat.” Dumas discusses the process of cutting up and preparing portions of a whole chicken. “If you have a cutting board […]
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The Bangor Daily News spoke with Rob Dumas, food science innovation coordinator at the University of Maine, for an article about at-home cooking projects that are not sourdough bread. “Sourdough has certainly been the most trendy cooking project of the quarantine,” he said. “The world is probably oversaturated with sourdough and there isn’t much flour […]
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Mary Ellen Camire, a professor of food science and human nutrition at the University of Maine, was quoted in a Portland Press Herald article about how people’s eating habits are changing during the coronavirus pandemic. “It’s a very stressful time. People are going to seek food, and food is certainly better than alcohol or other […]
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University of Maine Cooperative Extension has released recommendations for farmers in response to the COVID-19 outbreak. Anne Lichtenwalner, UMaine Extension veterinarian, associate professor, and director of the Extension Veterinary Diagnostic Laboratory, authored the guide. “While there’s no evidence that the novel coronavirus causing COVID-19 is affecting livestock, or any species besides humans, it’s important to […]
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The Bangor Daily News spoke with Anne Lichtenwalner, director of the University of Maine Veterinary Diagnostic Laboratory and professor of animal and veterinary science, for an article on what poultry owners need to know about the new coronavirus. While chickens can carry strains of coronavirus, there is no evidence in the U.S. of chickens being […]
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