Alex Bosse has been with UMaine Cooperative Extension as a Youth Curriculum Coordinator and Supervisor for EFNEP since November of 2020. He completed his supervised dietetic internship at the University of Kentucky in August of 2020 and is currently working towards obtaining his registered dietitian (RD) credentials. Alex has a passion for research, community nutrition, and working with food insecure/low-income populations to make healthier food choices and to better access food!
Alex Gayton is a registered and licensed dietitian and has been with UMaine Extension since January 2020. Alex is a supervisor and the social media coordinator for the Expanded Food and Nutrition Education Program’s (EFNEP) Facebook and Instagram page. She also is the creator of the Mainely Dish recipe video series. Alex loves food photography, baking, and cooking plant-based meals!
Kate McCarty has been the Food Systems Professional at UMaine Extension since 2009, after serving as an AmeriCorps VISTA. She has completed the Master Food Preserver program, an intensive, hands-on training in all aspects of home food preservation. Kate manages the volunteer efforts of the 60+ Master Food Preserver volunteers statewide and teaches food preservation programs in 6 southern and western Maine counties.
Kathy Savoie, MS, RD has been an Extension Educator with UMaine Extension for 25 years. She provides educational outreach in Southern Maine in the areas of home food preservation, food safety, and nutrition education to consumers. She also teaches the Master Food Preserver program in Maine.
Kate Yerxa, Extension Professor, EFNEP Coordinator
Kate Yerxa is a registered dietitian and has been with UMaine Extension since 2008. Kate is the coordinator of the Expanded Food and Nutrition Education Program (EFNEP) and also teaches undergraduate nutrition courses at UMaine. Kate enjoys cooking with her kids – but really she enjoys having help in the kitchen at mealtime!
Master Food Preserver Volunteers receive 35 hours of hands-on training in food preservation. After successful completion of the program, volunteers serve at least 20 hours of community service annually, providing public food preservation education in the form of workshops, demonstrations, and educational displays.