Do you make kombucha at home, or are you interested in learning how to make the beverage? Researchers at the University of Maine are seeking Maine residents who are at least 18 years old and want to ferment their own kombucha. Kombucha-makers and those interested in the fermented beverage made with tea will be asked […]
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A Bangor Daily News reporter wrote about an event hosted by the Maine Animal Club at the University of Maine’s J. Franklin Witter Teaching and Research Center. The student club has hosted the Milk-a-Cow event at the farm for the past three years, according to the article. “We thought it was a good idea because […]
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The Bangor Daily News reported on research at the University of Maine that aims to make invasive green crabs more palatable. Denise Skonberg, associate professor of food science at UMaine, has been working with green crabs for more than 15 years, the BDN reported. “There’s tons of money [in selling] softshell green crab, but only […]
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Seaweed, which is gaining popularity as a superfood in the United States, has several health benefits, but whether they are retained in products that have been processed in different ways remains unclear. Research by an international team including the University of Maine aims to develop and optimize processing and preservation techniques for seaweed to retain […]
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Soil bacterial communities influence crop success and agricultural sustainability by interacting with plants in a variety of ways, from exchanging nutrients to influencing plant susceptibility to infection. Sue Ishaq, an assistant professor of animal and veterinary sciences in the University of Maine’s School of Food and Agriculture, recently participated in a project that examines how […]
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University of Maine Cooperative Extension will offer a workshop on slow-smoked meats 6:30–8 p.m. Friday, Nov. 15 at UMaine’s Pilot Plant and Commercial Kitchen in Hitchner Hall on the Orono campus. An opening reception begins at 6 p.m. “Barbecue 101” participants can learn about the science of slow-smoked meats, how to set up a barbecue […]
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American Heart Association (AHA) News interviewed Mary Ellen Camire, a professor of food science and human nutrition at the University of Maine, for the article, “Meat Alternatives Have Gone Mainstream, But How Can They Fit in Your Diet?” Plant-based meat alternatives are growing in popularity, and Nielsen data shows 98% of people who buy meat […]
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The Bangor Daily News interviewed Rob Dumas, food science innovation coordinator at the University of Maine, about his time as a chef for the White House Navy Mess, a Navy-run dining facility in the basement of the West Wing. For the first four years of the Obama administration, Dumas cooked in the White House and […]
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Ivan Fernandez, a University of Maine professor of soil science and forest resources, spoke with The Ellsworth American for an article looking at what Gov. Janet Mills’ carbon-neutral pledge means for Hancock and Washington counties. “Conservation [of energy] is the low-hanging fruit,” said Fernandez, Distinguished Maine Professor in the School of Forest Resources, Climate Change […]
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Glen Koehler, an associate scientist with University of Maine Cooperative Extension, and Ivan Fernandez, a professor of soil science at UMaine, were cited in the latest column in the Portland Press Herald “Maine Gardener” series. The article, “Climate change comes to your own backyard,” looked at what gardeners can do to keep plants healthy and […]
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