For more information, visit the UMaine Cooperative Extension Wild Blueberries website.
To register by phone please call 207.581.3175 or 1.800.287.0274 (in Maine).
If you are a person with a disability and need accommodation to participate in this program, please contact Mary Michaud at mary.j.michaud@maine.edu or 207.581.3175 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.
For more information or a reasonable accommodation, please contact Jason Lilley, Assistant Extension Professor and Sustainable Agriculture and Maple Industry Educator, University of Maine Cooperative Extension at 207.781.6099 or 1.800.287.1471 or jason.lilley@maine.edu.
The University of Maine is an EEO/AA employer, and does not discriminate on the grounds of race, color, religion, sex, sexual orientation, transgender status, gender expression, national origin, citizenship status, age, disability, genetic information or veteran’s status in employment, education, and all other programs and activities. The following person has been designated to handle inquiries regarding non-discrimination policies: Director of Equal Opportunity, 101 Boudreau Hall, University of Maine, Orono, ME 04469-5754, 207.581.1226, TTY 711 (Maine Relay System).
Image Description: Southern-Maine-Maplesugar-Makers-Association-logo
Let’s button design with 4-H & Homemakers! Together we will learn how to sew on a button and create designs that are colorful and fun. There will be 3 designs to select from Canvas Button, Hoop Button, and String a Snowman Button.
Dates: Sunday, February 5th, 2023
Time: 1:00 PM – 4:00 PM
Location: Oxford County Extension Office, 9 Olson Road, South Paris
Ages: Open to ages 8+
Contact you if you need further financial assistance or accommodations.
Please register no later than January 23rd.
We hope you will make plans to join us!
If you are a person with a disability and need an accommodation to participate in this program, please contact Sara King at tania.collette@maine.edu or 207.743.6329 or 1.800.287.1482 (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.
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 Extension 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: April 7, 2023.
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 Eavan Sibole 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.
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 Extension Professor Kathy Savoie, MS, RD, in this webinar 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: March 30th, 2023
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 Eavan Sibole 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.
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 Extension 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: April 14, 2023.
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 Eavan Sibole 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.
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 Extension Professor Kathy Savoie, MS, RD, 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: April 14, 2023.
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 Eavan Sibole 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.
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 Extension Professor Kathy Savoie, MS, RD, in this webinar 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: April 14, 2023
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 Eavan Sibole 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.
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 Extension Community Education Assistant Laurie Bowen, 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: April 21, 2023.
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 Eavan Sibole 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.
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 Extension Community Education Assistant Laurie Bowen, 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: March 31, 2023.
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 Eavan Sibole 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.
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 Extension Professor Kathy Savoie, MS, RD, 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: April 3, 2023.
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 Eavan Sibole 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.
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 Extension 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: March 24, 2023.
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 Eavan Sibole 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.
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 Extension Professor Kathy Savoie, MS, RD, 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.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: March 24, 2023.
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 Eavan Sibole 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.
Speaker: Michael Sciabarrasi, Emeritus Extension Specialist, Agricultural Business Management, University of New Hampshire will lead the training.
For more information visit the New Farmers website.
If you are a person with a disability and need reasonable accommodation to participate in this program, please contact Chris Howard, UMaine Extension, christina.howard@maine.edu, or 207.944.6391 to discuss your needs. Receiving requests for accommodations at least seven days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Join Laurie Bowen, Food Systems Program Associate for an overview of food preservation techniques, including boiling water bath canning, pressure canning, freezing foods and dehydration with the most current recommendations on safe practices for home food preservation. There will be time for questions as well. Participants will receive a packet with UMaine Extension publications including some recipes.
Class will be held at the Hancock County Cooperative Extension Office, 63 Boggy Brook Rd., Ellsworth, ME
If you are a person with a disability and need an accommodation to participate in this program, please call Robson Machado at 207.581.3144 (in Maine) or Mary Choate at 603.787.6944 (in New Hampshire) 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.
If you have any questions, please contact Robson Machado or Mary Choate. Acceptance into the program will be communicated by a personal email from Robson Machado or Mary Choate.
robson.machado@maine.edu 207-581-3144
mary.choate@unh.edu 603-787-6944
If you are a person with a disability and need an accommodation to participate in this program, please call Robson Machado at 207.581.3144 (in Maine) or Mary Choate at 603.787.6944 (in New Hampshire) 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.
If you have any questions, please contact Robson Machado or Mary Choate. Acceptance into the program will be communicated by a personal email from Extension Educator Robson or Mary.
robson.machado@maine.edu 207-581-3144
mary.choate@unh.edu 603-787-6944
By signing up for the Virtual Engineering club, you agree to attend meetings on Thursdays from January 26 – March 2, 2023 (snow date March 9th) from 4:00 pm – 5:15 pm online via zoom.
If you are a person with a disability and need an accommodation to participate in this program, please contact Jessy Brainerd at jessica.brainerd@maine.edu or 207.581.3877 or 1.800.287.1482 (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 presents On Demand Gardening Webinars, which come in bundles of 3 to 4 pre-recorded webinars (60 to 75 minutes each) on a gardening-related topic as well as a list of resources. In our composting and soil health bundle, you’ll learn about the basic principles of composting, the benefits and uses for cover crops in the home garden, when and how to apply manure, and best practices for optimizing soil health.
Program Fee: Offered on a sliding Scale – $0, $15, $30
The following webinars are included in this bundle:
If you are a person with a disability and need a reasonable accommodation to participate in this program, please contact Pamela Hargest, UMaine Extension Horticulture Professional, at extension.gardening@maine.edu or 207.781.6099 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.