University of Maine Cooperative Extension, in collaboration with the Maine Campus Compact, has offered the Maine Hunger Dialogue (MHD) annually since 2014.
Together we focus on Maine College student food insecurity, and through our learning, networking, and Mini-Grant program, supported student-led programs and projects to fight food insecurity back on their campuses or in their communities.
For more information visit The Maine Hunger Dialogue website.
If you are a person with a disability and need accommodation to participate in this program, please call Lynne Holland at 207.581.8211 to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.
August 18 – Canning and Freezing Tomatoes
September 22 – Freezing Fruits & Vegetables
October 20 – Preserving Apples
For more information about food preservation workshops, visit the UMaine Extension Food & Health website.
If you are a person with a disability and need an accommodation to participate in this program, please call Kate McCarty at 207.781.6099 or 800.287.147 (in Maine) to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
This will be a demonstration on how to use a pressure canner safely. We will also cover safe practices for canning food at home and the latest recommendations for home food preservation.
Participants will receive a packet of information on recommendations on pressure canning and preserving foods at home.
To request a reasonable accommodation, please contact Laurie Bowen, UMaine Extension staff, by email or call our office at 207.942-7396 or 800.287-1491 (in Maine), to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
The University of Maine Cooperative Extension will be offering its popular half-day workshop, Recipe to Market, which is a multi-disciplinary workshop that covers the business and food aspects of starting a food business in Maine. This workshop is intended for entrepreneurs and/or farmers interested in starting a home-based, specialty food business. This program does not cover herbal supplements or commercial processing (including beverage or juice manufacturing). Products that will be discussed, include but are not limited to, canned shelf stable products (jams/jellies/preserves, baked goods, condiments, salsas, sauces, dessert sauces), dry mixes, and candies/confections. Topics include the business basics, an overview of the product development process, licensing/regulations, and food safety.
If you are a person with a disability and need accommodation to participate in this program, please call 207.581.2788 or email melissa.libby1@maine.edu to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.