4-H Day at Bryant Pond
Saturday, May 9th, 9:00-2:00
Bryant Pond 4-H Camp & Learning Center
Open to 4-H youth, families, & homeschool families in Oxford County.
$5/youth, $10/adult
Lunch will be provided
All youth must be accompanied by an adult
We will be offering, archery, riflery, climbing wall, wildlife skills, fishing, primitive skills, geology, and nature art.
This is a brand new event that Oxford County Extension and Bryant Pond 4-H Camp & Learning Center are collaborating on and we are excited about it! Please be aware that because this event does require extensive planning and coordination, we will be offering this program so long as we get 50 registrants, so please be sure to sign up as soon as you know you’d like to attend. The registration deadline will be on April 27th.
If you are a person with a disability and need an accommodation to participate in this program, please contact Rebecca Mosley at rebecca.mosley@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.
Tuesday, April 14, 2020 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 services 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 Kathy Savoie 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, April 21, 2020 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 services 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 Kathy Savoie 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, April 23, 2020 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 services 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 Kathy Savoie 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, April 29, 2020 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 services 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 Kathy Savoie 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.
Friday, April 10, 2020 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 services 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 Kathy Savoie 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, April 9, 2020 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 services 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 Kathy Savoie 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, April 21, 2020 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 services 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 Kathy Savoie 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.
How does the calendar raffle work?
During the month of June, we will anonymously select one raffle ticket per day and the winner will receive the prize(s) listed for that day in the calendar. All raffle tickets drawn will be thrown back in, giving everyone multiple chances to win! The more raffle tickets you purchase, the greater the chance you’ll win at least one day.
How can I purchase raffle tickets?
You may purchase raffle tickets online using this registration page or mail in a completed Entry Form (PDF) along with a check.
For more information or questions, contact Pamela Hargest at pamela.hargest@maine.edu or 207-781-6099. Download and print a copy of the Master Gardener Raffle Calendar (PDF).
Image Description: MG Calendar Raffle 2020 (1)
Monday, April 13, 2020
10:00AM-11:30AM
UMaine Oxford County Extension Office
9 Olson Road, South Paris, ME 04281
Join presenter Ellen Gibson of Maine AgrAbility for “Ergonomics for Farmers and Gardeners”. Workshop topics will include exercise techniques to improve physical health and how to bend/lift properly, avoid slips, trips, and falls. The goal of this workshop is to learn how to stay safe and injury-free and continue to do the things that you love/want/need to do.
This workshop is free but please register ahead of time.
For more information or to request a reasonable accommodation, contact 207.743.6329; extension.oxford@maine.edu.
If you are a person with a disability and need an accommodation to participate in this program, please call Emma Fournier at 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.
Farm work can be dangerous, but a University of Maine Cooperative Extension tractor safety course will help reduce risks to Maine farmers and farm workers. Participants will learn how to handle tractors and equipment safely, how to avoid hazards, and how to minimize the chances of accidents.
Dates: May 1st, 8th, 15th, and 29th from 6pm-8pm, and June 5th at 5:30pm.
Locations: Gorham Public Works, 80 Huston Rd, Gorham, ME
Course Manual: Tractor Safety Manual published by Pennsylvania State University (included in course fee.)
Instructor: Jason Lilley, UMaine Extension Sustainable Agriculture Professional
Cost: $20 per person. (Participants must be at least 14 years of age.) (Scholarships available.)
Registration: Opening Soon
Attendance Policy: Attendance at all classes is required to receive certification.
If you are a person with a disability and need an accommodation to participate in this program, please call Jason Lilley at 207.781.6099 or 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.
John Jemison will cover how to effectively grow CBD hemp at home and how to harvest, dry, cure, and extract for your personal use.
Register online or by calling 207.942.7396 or in Maine 1.800.287.1485 or by emailing wendy.robertson@maine.edu
If you are a person with a disability and need an accommodation to participate in this program, please call Donna Coffin at 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.
Participants will learn the essentials of pruning, formative and restorative pruning of landscape trees, flowering shrubs, pruning of fruit trees, young and old, and pruning small fruits (high bush blueberries and brambles)
For more information about what to bring and full Agenda, please visit UMaine Extension Hancock County website.
If you are a person with a disability and need an accommodation to participate in this program, please call Sue Baez at 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.
This first-ever state-wide dance is being organized and run by a few active teen 4-Hers from around the state.
It is meant to be a time to have fun and socialize with members from across Maine. Any 4-H member age 13 and up is invited to attend. Non-4-H members 13-18 are welcome as guests of 4-H’ers. There will be music and lots of fun to be had! So come with a good attitude and have a great time!
The event is formal/semi-formal, so please dress accordingly. Snacks will be served, but not a meal.
If you are a person with a disability and need an accommodation to participate in this program, please call Jessy Brainerd at 207.581.3877 or 1.800.287.8957 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.
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.
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.
Friday, April 17, 2020 (snow date Friday, April 24, 2020)
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 to discuss your needs. Receiving requests for accommodations at least 5 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.
