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.
Starting in July Cumberland County 4-H Community Education Assistant, Sara Conant, will be conducting new short-term 4-H programs for any interested youth. Current 4-H enrollment is not necessary for participation. The Fondant and Flowers program will meet once a week on Wednesdays, July, 10 – 31, 2:00 – 3:30PM, at the UMaine Extension Regional Learning Center in Falmouth. Registration ends June 17th or when the course is full.
In this program participants will learn how to create their own fondant, how to cover a small cake with fondant, create fondant shapes, make their own gum paste, create gum paste flowers, and royal icing flowers. The program will end with making their own decorated mini-cake.
Please bring an apron and containers to take any creations home. This program is open to youth ages 9–18 or those in 4th–12th grades.
For more information about all of our Summer 4-H offerings, please visit the Cumberland County 4-H Summer SPIN Programs website.
For more information about our general 4-H program please visit the Cumberland County 4-H Program website.
If you are a person with a disability and need an accommodation to participate in this program, please call Sara Conant 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.
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.
Many veterans struggle with PTSD, depression or traumatic brain injury. The E2C symposium is designed to partner veterans with business mentors from SCORE and the Small Business Development Center to address some of the knowledge, skills, and abilities required to successfully manage farms as sustainable businesses. Additionally, the afternoon will consist of sessions to introduce and receive training on various assistive technologies that can address memory, physical, and organizational limitations.
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 fruits and vegetables? University of Maine Cooperative Extension’s hands-on preservation workshop will teach you the basics of canning, freezing, and drying garden produce, including water bath and pressure canning. Learn from the experts. We will provide fresh produce and canning jars.
For more information about hands-on food preservation workshop offerings in other locations and dates visit Food Preservation Workshops.
If you are a person with a disability and need an accommodation to participate in this program, please call Sharon Paradis at UMaine Cooperative Extension at 834-3905 or 800-287-1421 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.
Ever wonder how to preserve all those great garden fruits and vegetables? University of Maine Cooperative Extension’s hands-on preservation workshop will teach you the basics of canning, freezing, and drying garden produce, including water bath and pressure canning. Learn from the experts. We will provide fresh produce and canning jars.
For more information about hands-on food preservation workshop offerings in other locations and dates visit Food Preservation Workshops.
If you are a person with a disability and need an accommodation to participate in this program, please call Sharon Paradis at UMaine Cooperative Extension at 834-3905 or 800-287-1421 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.
Ever wonder how to preserve all those great garden fruits and vegetables? University of Maine Cooperative Extension’s hands-on preservation workshop will teach you the basics of canning, freezing, and drying garden produce, including water bath and pressure canning. Learn from the experts. We will provide fresh produce and canning jars.
For more information about hands-on food preservation workshop offerings in other locations and dates visit Food Preservation Workshops.
If you are a person with a disability and need an accommodation to participate in this program, please call Sharon Paradis at UMaine Cooperative Extension at 834-3905 or 800-287-1421 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.
The Maine State Pomological Society and Maine Vegetable and Small Fruit Growers Association will be joining with the Maine Agricultural and Forest Experiment Station and the University of Maine Cooperative Extension to hold a public field day at Highmoor Farm in Monmouth on Wednesday, July 31, 2019, rain or shine.
Visit the Highmoor Farm website for more information.
Would you like to learn the basics about medicinal herbs?
Join us in the Gathering Circle and Herb Garden at the UMaine Gardens at Tidewater Farm for a presentation by Marissa Caminiti, Master Gardener Volunteer. Learn about best practices, traditional uses, proper techniques and preparation methods for medicinal herbs. Participants will receive recipes and information that they can easily start using at home. Herbal tea will be served.
Instructor – Marissa Caminiti is a 2011 graduate of both the Master Gardener Volunteer program and the Holistic Health program at USM. She has studied herbs with a variety of herbalist teachers in Maine and abroad. When Marissa is not gardening or working with herbs, she is usually found writing about them.
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.
Impress your guests with homemade pickles and preserves on your next cheese board. From chutneys and jams to pickles and relishes, we’ll sample and make two preserved products that pair well with cheese. 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.
Ever wonder how to preserve all those great garden vegetables? This hands-on food preservation workshop will teach you the basic steps for pickling, 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.
Ever wonder how to preserve all those great garden vegetables? UMaine Extension’s hands-on food preservation workshops will teach you the basics of canning and freezing, including how to use a water bath canner to pickle. Learn from the experts. We will provide fresh produce and canning jars.
For more information about hands-on 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 Tayla Mann at 207.743.6329 or 1.800.287.1482 (in Maine) or email her at tayla.mann@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.
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.
Prospective and beginning small-scale poultry egg producers will gain a general understanding of what it takes to have poultry in their backyard.
Colt Knight, UMaine Extension livestock specialist, will discuss poultry breeds, housing, health and nutrition for small-scale egg producers. Participants will have a light lunch of smoked chicken!
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.
If you are a person with a disability and need an accommodation to participate in this program, please call Rebecca Long 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.