— By Kathy Savoie, University of Maine Cooperative Extension Educator Maine has a rich history of community food events such as public meals at churches, granges, fraternal organizations, soup kitchens and food fundraising events that rely on the participation of volunteers. The volunteers are critical to the long-term success of not only the individual event, […]
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— By Debbie Barnett, EFNEP CEA in Kennebec, Knox, Lincoln, and Waldo counties – University of Maine Cooperative Extension If you are like me, the thought of having guests over for Thanksgiving, or any big occasion, can be stressful and time consuming. Questions like, How many people will be coming? How will I decorate? And […]
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— By Danielle Breunig, University of Maine Dietetic Intern Cutting Boards and Food Safety As fall rolls around that means the holidays are just around the corner, and there may be plenty of food to start thinking about prepping. Holiday cooking can get chaotic and messy. In my house, there are a bunch of different foods […]
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— By Danielle Breunig, University of Maine Dietetic Intern Make Safe Cider at Home Fresh unpasteurized cider can cause foodborne illness outbreaks due to contamination of foodborne pathogens. Certain age groups such as children, the elderly, and people with compromised immune systems are more susceptible to foodborne illnesses. Precautions can be taken to prevent the risk […]
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— By Alex Bosse, Nutrition Education Professional, Expanded Food Nutrition and Education Program (EFNEP) Youth Curriculum Coordinator, University of Maine Cooperative Extension, Androscoggin and Sagadahoc Counties As a relatively new resident of Maine, I’m always finding ways to get outdoors and enjoy the natural beauty the state has to offer. Whether it is camping, backpacking, […]
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— By Kathy Savoie, Extension Educator, University of Maine Cooperative Extension The propane tank is full and it seems like the weather is cooperating for the return to grilling season at my house. Many of us enjoy cookouts and backyard barbecues during the spring and summer months. Unfortunately, barbeque season brings an increase in foodborne […]
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— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension Often known by the brand name (Instant Pot being a popular one), electric pressure cookers are beloved by home cooks for their ability to cook food quickly through a combination of high pressure and heat. I’ve made beef stew, hard boiled eggs, pulled pork, […]
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— By Kathy Savoie, Extension Educator, University of Maine Cooperative Extension Blow the whistle to keep food safe! This Sunday, my family will join millions of other Americans who watch the Super Bowl and feast on hot and cold snacks throughout the four-hour event. None of us are big football fans but we do like […]
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