Beef cattle producers wanting to learn more about forage testing, interpreting forage test results, incorporating principles of forage nutrition into their program, learning the science behind pasture health/management and appropriate stocking rates
Additional information and an agenda can be found on the website.
For more information or a reasonable accommodation, please contact Melissa Libby Babcock, Administrative Specialist CL2, UMaine Extension Livestock Office, Food Process Authority at 207.581.2788, or melissa.libby1@maine.edu.
Are your out-of-place plants outcompeting your veggies? Join us for a survey of perennial, biennial, and cool-season annual weeds that are commonly found in Maine gardens. Learn the basics of botany and how to use a key to identify your own weeds. Strategies to manage problem plants based on plant characteristics and methods of plant survival will also be explored.
The Fall in the Garden Learning Series is designed to help you extend the season and save more of what your garden provides. Each program will cover a topic that you can implement this fall and will include a presentation and Q&A session.
Questions about the Series? Contact Emily Collins, Administrative Specialist, UMaine Extension, Somerset County, at emily.collins3@maine.edu or 207.474.9622.
If you need a reasonable accommodation, please contact Contact Emily Collins, Administrative Specialist, UMaine Extension, Somerset County, at emily.collins3@maine.edu or 207.474.9622, a week before the event. If requests are received after this time period, we may not have sufficient time to make necessary arrangements.
The Fall in the Garden Learning Series is designed to help you extend the season and save more of what your garden provides. Each program will cover a topic that you can implement this fall and will include a presentation and Q&A session.
Questions about the Series? Contact Emily Collins, Administrative Specialist, UMaine Extension, Somerset County, at emily.collins3@maine.edu or 207.474.9622.
If you need a reasonable accommodation, please contact Contact Emily Collins, Administrative Specialist, UMaine Extension, Somerset County, at emily.collins3@maine.edu or 207.474.9622, a week before the event. If requests are received after this time period, we may not have sufficient time to make necessary arrangements.
Topics covered include Introduction to Food Safety, Basic Microbiology, Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), choosing the correct Cleaners and Sanitizers, and Pest Management. This class has self-paced lectures, and knowledge assessments, and is a prerequisite for the in-person training. Students who complete the course with at least an 80% grade on the knowledge assessments receive the level one UMaine Food Processing Sanitation micro-credential badge.
For more information visit the Sanitation Training website.
If you are a person with a disability and need an accommodation to participate in this program, please call Theresa Tilton at 207.942.7396 or email theresa.tilton@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.
For more information visit Back to Basics: Building Routines for Success
For more information or a reasonable accommodation, please contact Melanie Bryan, Program Manager, Maine Families, University of Maine Cooperative Extension, at melanie.l.bryan@maine.edu or phone 207.342.5971.
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).
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: November 4th, 2022
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: November 7th, 2022.
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: October 3rd, 2022.
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: October 3rd.
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: October 9, 2022.
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: October 7th, 2022.
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.
The in-person training briefly reviews the topics from the online class and allows participants to put into practice what they learned. This training presents participants with a real-life scenario where they must define the best strategy for cleaning and sanitizing a food processing piece of equipment, write an SSOP for the scenario, and demonstrate how to execute the task. Participants also get hands-on experience using tools such as ATP and protein swabs to validate the efficacy of the SSOP that they created. Students that successfully complete the course receive the level two UMaine Food Processing Sanitation micro-credential badge.
Instructors:
For more information visit the Sanitation Training website.
If you are a person with a disability and need an accommodation or need a translator to participate in this program, please call Theresa Tilton at 207.942.7396 or email theresa.tilton@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.
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
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.
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.
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 gardening with natives bundle, you’ll learn about the important role of native plants in our ecosystems, how to start and care for seed-grown native plants, landscape design and maintenance practices that support pollinators, and edible native plants found in the wild and your own backyard.
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.
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 home orchard bundle, you’ll learn how to start your very own backyard orchard, including site and variety selection, pest and disease management, pruning techniques, and more!
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.
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 seed selection and starting bundle, you’ll learn how to select seeds for the home garden, exciting new vegetable varieties and their unique characteristics, how to select lights for indoor seed starting, and how to manage your indoor lighting to enhance plant growth.
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.
An in-person Rights-of-Way (Category 6A) and Forestry (Category 2) program will be held in October 2022. There are two opportunities to attend: 10/11/22 at the Board of Pesticides Control offices in Augusta (Room 101 Deering), from 1:00 pm to 5:15 pm, or 10/12/22 at Jeff’s Catering & Event Center in Brewer, from 8:00 am to 12:15 pm. Each offers four recertification credits.
Seating is limited, please register by October 4th. The registration fee on or before Oct. 4th is $15. The registration fee after Oct. 4th is $20. Only cash or check can be accepted at the door. Light refreshments will be served.
Tentative Agendas:
AUGUSTA (Oct. 11)
12:45 pm – 1:00 pm: Check-in/Registration
1:00 pm – 2:00 pm: How Weather Affects Your Pesticide Application, Ronald Lemin, Nutrien Solutions
2:00 pm – 3:00 pm: Proper Calibration of Spray Equipment, Ronald Lemin, Nutrien Solutions
3:00 pm – 3:15 pm: Break/Refreshments
3:15 pm – 4:15 pm: BPC Update, Board of Pesticides Control staff
4:15 pm – 5:15 pm: Non-Glyphosate Prescription Alternatives for ROW and Forestry, Ronald Lemin, Nutrien Solutions
5:15 pm: Credit Forms/Adjourn
BREWER (Oct. 12)
7:45 am – 8:00 am: Check-in/Registration
8:00 am – 9:00 am: How Weather Affects Your Pesticide Application, Ronald Lemin, Nutrien Solutions
9:00 am – 10:00 am: Proper Calibration of Spray Equipment
10:00 am – 10:15 am: Break/Refreshments
10:15 am – 11:15 am: BPC Update, Board of Pesticides Control staff
11:15 pm – 12:15 pm: Non-Glyphosate Prescription Alternatives for ROW and Forestry
12:15 pm: Credit Forms/Adjourn
If you do not feel well on the day of the program, please stay home.
For questions about credits or certification, contact the BPC at 207.287.2731 or pesticides@maine.gov
If you are a person with a disability and need an accommodation to participate, please contact Kerry Bernard at 207.581.3884, 800.287.0279 (in Maine), or kerry.bernard@maine.edu. 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 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).