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UMaine Extension Workshops, Classes, and Events


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2019 Maine Compost School

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.

5-Week Beginner Bee School, Thursdays, February 7 – March 7 2019, Springvale, Maine

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 January 30, 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.

Atlantic and Gulf Coast Seafood Technology Conference (AGSTC) Annual Meeting – March 16, Boston

Join us for the annual meeting focusing on seafood industry and key issues prior to the Seafood Expo North America in Boston, MA.

For more information visit the Cooperative Extension food safety 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 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.

Beef Nutrition 101- South Paris

Maximize production and minimize feed waste! In this workshop, Dr. Colt Knight will cover the basic principles of corn- and grass-fed beef cattle nutrition including digestive anatomy, rumen development, and Body Condition Scoring. Participants will become Beef Quality Assurance certified.

Pizza Lunch Included!

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.

Beginner Beekeeping – February, Falmouth

This is a great opportunity for new beekeepers, prior to their first year of bees, or it can be a great refresher course for beekeepers just now going into their first winter, and even those with a couple of years of experience who want to refresh their skills and knowledge. The Beginner Bee course consists of 5 sessions and will be taught by two Master Beekeepers. The fee covers the cost of the textbook and the beekeeper’s reference notebook.

Beekeeping Courses

If you are a person with a disability and need an accommodation to participate in this program, please call Lynne Hazelton 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.

Conference Proceedings: 2017 Dickeya and Pectobacterium Summit

Cooking for Crowds – Augusta – April 10, 2019

Wednesday, April 10, 2019 from 5:30 pm to 8:30 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 Food Safety Educator 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.

Cooking for Crowds – Falmouth – April 23, 2019

Tuesday, April 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 Food Safety Educator 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.

Cooking for Crowds – Falmouth – April 4, 2019

Thursday, April 4, 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 Food Safety Educator 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.

Cooking for Crowds – Falmouth – April 8, 2019

Monday, April 8, 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 Food Safety Educator 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.

Cooking for Crowds – Farmington – April 25, 2019

Thursday, April 25, 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 Food Safety Educator 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.

Cooking for Crowds – South Paris – April 11, 2019

Thursday, April 11, 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 Food Safety Educator 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.

Cooking for Crowds – Waldo, March 12, 2019

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 Food Systems Professional Viña Lindley, 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 contact Sónia Antunes at sonia.antunes@maine.edu or 207.342.5971 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.

Protected: Fruit Tree Grafting Workshop – Lisbon Falls, Maine

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Got hayfields and pastures?

Visit the website for complete details and directions

Home & Small-Scale Greenhouse Program – March 21, 2019, From 10 a.m. – noon

UMaine Extension will be hosting a program on Home and Small-Scale Greenhouses with Dr. Matt Wallhead, UMaine Extension Ornamental Horticulture Specialist.

Greenhouses, hoop houses or high tunnels may be the best way to add at least a month on either end of the season or make winter crops possible. They can allow for greater control over the growing environment of plants when managed well.

A home greenhouse can be a simple, polyethylene-covered framework that can be put together in one afternoon for less than one hundred dollars or it can be a six-thousand dollar plus, prefabricated structure.

Come and learn the technical specification of a greenhouse and key factors which may be controlled including temperature, levels of light and shade, irrigation, fertilizer application, and atmospheric humidity as well as planting schedules and crop selection.

For more information go to our website

If you are a person with a disability and need an accommodation to participate in this program, please call Anette Moulton at 207.564.3301 to discuss your needs. Receiving request for accommodation at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.

Large Animal Carcass Management Training June 4-6, 2019 – Highmoor Farm

The Maine Compost Team is offering a large animal carcass management training. The training will prepare participants for deployment in the event of a foreign animal disease (FAD) outbreak or natural disaster to assist with the disposal of carcasses utilizing the composting process.

This is an experiential based program utilizing hands-on activities, problem solving scenarios and demonstrations that will prepare participants for actual field situations.

Training Goals:

For more information about the training, contact Mark Hutchinson at mhutch@maine.edu 207.832.0343.

If you are a person with a disability and need an accommodation to participate in this program, please call  Pamela Doherty at 207.832.0343  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 Grain Conference – March 1, 2019, Presque Isle

Topics for this year’s conference will include:

Upping Your Grain Game – Best Practices from Seed Bag to Grain Bin and Beyond
Eric Theriault, Eastern Grains Inc., Drummond, New Brunswick http://www.easterngrains.ca/en/home.php

Hemp – Opportunities, Production Practices, Legal Requirements, and Other Considerations for Grain and Cannibidiol
Dr. Heather Darby, University of Vermont Extension
Dr. John Jemison, UMaine Extension
Gary Fish, Maine Dept. of Agriculture, Conservation and Forestry.

On-Farm Experiences with Camera-Guided Precision Cultivation Systems
Tom Molloy, UMaine Extension
Dave Ouellette, Lake Shore Farms, St David, Maine

Evaluating Economic Viability – Using a New Whole Farm Grain Budget Tool
Dr. Aaron Hoshide, UMaine School of Economics

Grain, Pulse, and Oilseed Research Results from Maine and Vermont
Dr. Heather Darby, University of Vermont
Dr. Ellen Mallory, UMaine Extension

For more information: http://umaine.edu/agriculture/programs/maine-grain-conference/

DIRECTIONS AND PARKING PASS:
Use the south entrance to the UMPI campus.  The Campus Center is the second building on the right.  Use parking lots up the hill on the left.  Click here for online map (PDF).  (Note the map is oriented with south at the top).)  A parking pass will be emailed to you once you have registered.

If you are a person with a disability and need an accommodation to participate in this program, please call Ellen Mallory, 207.581.2942 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 Greenhouse “Best Practices” Workshop – March 20, 2019

Agenda:

From finding new ways to diversify crops and markets, to managing pests effectively and ensuring worker safety, incorporating best practices helps growers build sustainability and profitability into their greenhouse operations.

7:30:8:00 Check in

8:00 Welcome and Introductions

8:05-9:00 Greenhouse systems: heating, ventilation and more –Jeff Messer and Mark Rawnsley, Griffin Greenhouse Supply

9:00-10:00 Production Practices for Healthy Plants: Matt Wallhead, University of Maine Cooperative Extension

10:00-10:15 Break

10:15-11:15 Biological Control—Ronald Valentin, Director of Technical Business, BioWorks

11:15-12:00 Overview of our Production Practices —Jeff O’Donal, owner, O’Donal’s Nurseries.

12:00-12:45 lunch

12:45-2:45 Tours and hands on activities:

2:45-3:15 grower to grower discussion and questions for speakers

3:15-3:30 Wrap-up and pesticide credits (4 credits offered).

For more information, please visit Greenhouse Best Practices.

If you are a person with a disability and need an accommodation to participate in this program, please call Terri Eldridge at 207.581.3878 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 dietary restrictions, please contact Kathy Murray at 207.287.7616 or kathy.murray@maine.gov before the registration deadline.

Maine Meat Cutting School 2019 Charleston, Maine

For more information and agenda, visit the Food and Health website.

If you are a person with a disability and need an accommodation to participate in this program, please call Melissa Babcock at 207.581.2788 or 800.287.0274 (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.


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Contact Information

UMaine Extension Workshops, Classes, and Events
5741 Libby Hall
Orono, Maine 04469-5741
Phone: 207.581.3188 or 800.287.0274 (in Maine)E-mail: extension@maine.edu
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System