The Inn on Lake Superior
350 Canal Park Drive
Duluth, Minnesota 55802
Phone: 218.726.1111 or 888.668.4352
Visit The Inn on Lake Superior website for more information.
Maximum: 25 Participants
The International Maple Syrup Institute Maple Syrup Grading School is for maple producers, bulk syrup buyers, state inspectors, and others needing to accurately grade maple syrup or judge maple product entries at fairs and contests. Quality control issues are also addressed. This school provides a strong scientific base combined with intensive hands-on exercises. This approach enables participants to learn how to grade or judge maple products with confidence.
9:00-9:30 a.m.: Refreshments
9:30-10:30 a.m.: Introductions and Review Agenda
10:30-11:15 a.m.: Hands-on Grading Exercise (five stations)
11:15 a.m.-12:15 p.m.: State and Federal Regulations, IMSI uniform grade standards, FSMA, Lead Proposition 65, Terroir
12:15-1:00 p.m.: Lunch (provided)
1:00-1:30 p.m.: Viscosity: Lecture and Exercise
1:30-2:30 p.m.: Density: Lecture and Exercise
2:30-3:30 p.m.: Color: Lecture and Exercise
3:30-4:00 p.m.: Clarity, Chemical Safety, Filtering
4:00-5:00 p.m.: Map of Maple, Flavor profiles, Standard Flavors
5:00-5:30 p.m.: Review, Questions, Preview Tomorrow Dinner on your own
8:00-8:30 a.m.: Refreshments
8:30-9:00 a.m.: Off Flavors lecture
9:00-10:00 a.m.: Flavor Exercise – All
10:00-10:15 a.m.: Break
10:15-10:45 a.m.: Judging Maple Products lecture
10:45-11:45 a.m.: Judging Exercise, participants break into groups and judge their syrup and discuss – All
11:45 a.m.-12:30 p.m.: Lunch (provided)
12:30-2:30 p.m.: Final grading exercise, discussion, and evaluation – All
For more information visit the Maple Syrup Grading School website.
If you are a person with a disability and need an accommodation to participate in this program, please call Kathy Hopkins at 207.474.9622 or 800.287.1495 (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.
Maine Compost School is the longest running Compost School in the United States.
The Maine Compost School offers both classroom and laboratory hands-on activities. For people interested and/or involved with medium and large-scale composting operations. This course is a certificate program and trains personnel to be qualified compost site operators.
For more information visit the website.
If you are a person with a disability and need an accommodation to participate in this program, please call Mark A. King at 207.592.0455 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.
Participants in this 5-week introductory beekeeping course will learn about the:
Beginner Bee School instructor is Larry Peiffer, Master Beekeeper and former Vice President of the Maine State Beekeepers Association, who has over 10 years of experience teaching beginner and advanced beekeeping courses in southern Maine. Through the York County Beekeepers Association, students will have the opportunity to visit local hives for observation and hands-on experience at a later date. Course fee also includes a texts, handouts, and a one-year membership in the York County Beekeepers Association.
Please pre-register by September 16, 2019. After this date, please call the office at 207-324-2814 to see if any openings are still available.
For more information, visit the UMaine Extension York County Beekeeping Classes Website.
Limited financial assistance is available. Please contact Elizabeth Clock at 207.324.2814 for more information.
If you are a person with a disability and need an accommodation to participate in this program, please call Elizabeth Clock at 207.324.2814 or 800.287.1535 (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.
Join Dr. Colt W. Knight, UMaine Extension Livestock Specialist, and the owners of Findview Farm in Gorham, for an evening discussion of some key issues with Maine raised beef cattle.
This workshop will be held at Findview Farm, 147 Mighty Street, Gorham, Maine on October 15th from 5:30 pm to 7:30 pm.
Topics will include the differences between grass and grain-fed beef, low stress handling, and beef quality assurance. All participants will have the opportunity to become certified in Beef Quality Assurance and learn why BQA is so crucial to the industry. There will be demonstrations of low-stress handling techniques, which improve productivity, beef production, and reduce stress on both cattle and handlers.
If you are a person with a disability and need an accommodation to participate in these programs, please call Becky Gray at 207.781-6099 or 1.800.287.1471 (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.
Tuesday, November 7, 2019 from 9:00 am to 12:00 pm
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Community Education Assistant, Debbie Barnett, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099 or 1.800.287.1471 (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.
Tuesday, September 19, 2019 from 1:00 pm to 4:00 pm
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Community Education Assistant, Debbie Barnett, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099 or 1.800.287.1471 (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.
Thursday, November 7, 2019 from 5:00 pm to 8:00 pm
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Cooperative Extension Professor, Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099 or 1.800.287.1471 (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.
Tuesday, October 22, 2019 from 9:00 am to 12:00 pm
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Cooperative Extension Professor, Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099 or 1.800.287.1471 (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.
Monday, October 28, 2019 from 1:00 pm to 4:00 pm
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Cooperative Extension Professor, Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099 or 1.800.287.1471 (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.
Wednesday, October 23, 2019 from 9:00 am to 12:00 pm
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Cooperative Extension Professor, Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099 or 1.800.287.1471 (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.
Monday, October 21, 2019 from 1:00 pm to 4:00 pm
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Cooperative Extension Professor, Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099 or 1.800.287.1471 (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.
University of Maine Cooperative Extension Expanded Food and Nutrition Education Programs are free to income-eligible adults with children and if you are eligible for programs such as SNAP, WIC, or HeadStart.
Cooking Matters offers hands-on lessons covering meal preparation, grocery shopping, food budgeting, and nutrition. Participants practice basic food skills, such as reading ingredient labels and making a healthy meal on a budget. After each lesson, class members take home a bag of groceries to recreate the recipes for their families.
In Cooking Matters for Parents you will learn to:
If you are a person with a disability and need an accommodation to participate in this program, please call Tara Wood at 207.255.3345 or 800.287.1542 (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.
A Program for People with Diabetes and Their Families
This free program complements medical care by teaching people with type 2 diabetes or prediabetes, and their family members and caregivers what they can do to help control blood sugar, blood pressure and cholesterol. UMaine Extension registered dietitian and nutritionist Alan Majka will provide presentations, lead discussions and demonstrate preparation of nutritious recipes that participants can sample.
Participants will meet once a week for four weeks. You will learn how to select and prepare foods that help to control blood sugar, cholesterol and blood pressure. There will be an opportunity to taste a variety of main dishes, side dishes, and desserts.
Class size is limited to 20.
Food and supplies for this program provided with generous support from Hannaford Supermarkets.
If you are a person with a disability and need an accommodation to participate in this program, please call Tara Wood at 207.255.3345 or 800.287.1542 (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.
In the morning, you will be partnered with business mentors from SCORE and the Small Business Development Center for one-on-one sessions to address your own specific knowledge, skills, and abilities required to successfully manage your farm as a sustainable business. There will also be a financial cash flow workshop to help understand and deliberately plan for profit, with or without VA disability compensation payments. The afternoon will consist of sessions to introduce and receive training on various assistive technologies that can address memory, physical, and organizational limitations.
In addition to workshop sessions, there will be a resource fair featuring organizations that provide services for veterans.
You will not want to miss this great opportunity to connect with other veteran farmers and learn specific business and assistive technology skills to help make you more successful in your farming life!”
For more information or to request an accommodation, contact Anne Devin at 207.991.2651 or anne.devin@maine.edu.
Hosted by University of Maine Cooperative Extension’s Maine AgrAbility program and the United Farmer Veterans of Maine.
In the morning, you will be partnered with business mentors from SCORE and the Small Business Development Center for one-on-one sessions to address your own specific knowledge, skills, and abilities required to successfully manage your farm as a sustainable business. There will also be a financial cash flow workshop to help understand and
deliberately plan for profit, with or without VA disability compensation payments. The afternoon will consist of sessions to introduce and receive training on various assistive technologies that can address memory, physical, and organizational limitations.
In addition to workshop sessions, there will be a resource fair featuring organizations that provide services for veterans.
You will not want to miss this great opportunity to connect with other veteran farmers and learn specific business and assistive technology skills to help make you more successful in your farming life!”
For more information or to request an accommodation, contact Anne Devin at 207.991.2651 or anne.devin@maine.edu.
Hosted by University of Maine Cooperative Extension’s Maine AgrAbility program and the United Farmer Veterans of Maine.
Ever wonder how to preserve all those great garden vegetables? University of Maine Cooperative Extension’s hands-on food preservation workshops will teach you the basics of canning and freezing, including how to use water bath canner to preserve pickles, jam, and vegetables. Learn from the experts. We will provide fresh produce and canning jars.
Cost is $20 and each participant will receive a home canning packet and jar of what we preserve.
For more information about hands-on food preservation workshops, visit the UMaine Extension Food & Health website.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is cancelled.
If you are a person with a disability and need an accommodation to participate in this program, please email Theresa Tilton at theresa.tilton@maine.edu or call 207.942.7396 or 1.800.287.1485 (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.
Ever wonder how to preserve all those great summer tomatoes? This hands-on food preservation workshop will teach you the basic steps for canning and freezing. Participants will receive a “Preserving the Harvest” food preservation packet, and will learn recommended methods for preserving foods, the latest and safest recipes, about equipment to insure safety and how to check for properly sealed jars. Participants may bring their own pressure canner dial gauge to class for a free accuracy test! Please bring a potholder with you to the workshop.
For more information about hands-on food preservation workshops, visit the UMaine Extension Food & Health website.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is cancelled.
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 1.800.287.1471 (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.
This workshop will be helpful to a wide range of individuals who are thinking about starting a food business in Maine. Examples include:
If you are a person with a disability and need an accommodation to participate in this program, please call 207.667.8212 or 800.287.1479 (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.