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University of Maine Cooperative Extension Workshops, Classes and Events


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2018 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.

2018 Maple Syrup Grading School, Keene, New Hampshire

October 24 and 25, 2018

The International Maple Syrup Institute Maple 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.

Stonewall Farms, IMSI, UMaine, UVM and UNH are co-sponsoring this event.  IMSI, UMaine, UVM and UNH do not imply an endorsement of Stonewall Farm or their products with this event.

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.

 

4-H Summer Fun With Horses Program, Windham

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 Fun With Horses program will meet once a week on Thursdays, July 12 – August 09, 1:30 – 3:00PM, for five weeks at Riding To The Top Therapeutic Riding Center in Windham. Registration ends June 18th or when the course is full.

This will be an unmounted program focusing on various aspects of horse care and handling. Some classes will be hands on with horses (weather permitting) and some will be learning about horses. Participants will learn about horse behavior, safety around horses, how to groom, braid a horse, how to lead a horse through a pattern, and more. For those that participated last year these will be different lessons! We will also be holding an unmounted horse show during week 4 and will be doing a volunteer craft project during week 5! When the sun is shining we will be outside in the arena or near the pastures learning about horses and if it rains we will be in Riding To The Top’s classroom. Sara Conant is a PATH Intl. Registered Level Instructor for riders with disabilities and a certified CHA Level 3 English Riding Instructor.

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.

4-H Summer Kids Can Can Program, Falmouth

Starting in July Cumberland County Extension will be conducting new short-term 4-H programs for any interested youth. Current 4-H enrollment is not necessary for participation. The Kids Can Can program will meet once a week on Wednesdays, July 11 – August 08, 9:00AM – 12:00PM, for five weeks at the e UMaine Extension Office and UMaine Garden at Tidewater Farm in Falmouth. Registration ends June 18th or when the course is full.

Strawberry jam, pickles, and salsa—all of these foods can be made from scratch with fruits and vegetables grown in your own garden. Join UMaine Extension staff and volunteers in this hands-on, interactive program that will teach participants how to grow and preserve the garden’s harvest. Each session will begin in the Tidewater Gardens as we harvest the fruits and vegetables needed to make jam, pickles, salsa, and more. Then we’ll move to the kitchen and prepare a batch of delicious preserved foods. Each participant will take home a jar of what we make.

Consider making it a full day and attending the Surviving a Zombie Apocalypse SPIN club too so you can stay to play and learn with us all day!

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.

4-H Summer Kids Can Can Program, Pickling, Wells

Starting in July York County Extension will be conducting new short-term 4-H programs for any interested youth. Current 4-H enrollment is not necessary for participation. The Kids Can Can program will meet at Laudholm Farm in Wells on these dates.

Pickling – Friday, August 3rd, 10:00AM-12: 00 PM

Each session is $5.00 per person

Strawberry jam, pickles, and salsa—all of these foods can be made from scratch with fruits and vegetables grown in your own garden. Join UMaine Extension staff and volunteers in this hands-on, interactive program that will teach participants how to grow and preserve the garden’s harvest. Each session will begin at Laudholm Farm as we harvest the fruits and vegetables needed to make jam, pickles, salsa, and more. Then we’ll move to the kitchen and prepare a batch of delicious preserved foods. Each participant will take home a jar of what we make.

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 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.

4-H Summer Kids Can Can Program, Salsa, Wells

Starting in July York County Extension will be conducting new short-term 4-H programs for any interested youth. Current 4-H enrollment is not necessary for participation. The Kids Can Can program will meet at Laudholm Farm in Wells on these dates

Salsa – Friday, August 31st, 1:00PM-3: 00 PM

Session is $5.00 per person

Strawberry jam, pickles, and salsa—all of these foods can be made from scratch with fruits and vegetables grown in your own garden. Join UMaine Extension staff and volunteers in this hands-on, interactive program that will teach participants how to grow and preserve the garden’s harvest. Each session will begin at Laudholm Farm as we harvest the fruits and vegetables needed to make jam, pickles, salsa, and more. Then we’ll move to the kitchen and prepare a batch of delicious preserved foods. Each participant will take home a jar of what we make.

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 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.

4-H Summer Kids Can Can Program, Strawberry Jam, Wells

Starting in July York County Extension will be conducting new short-term 4-H programs for any interested youth. Current 4-H enrollment is not necessary for participation. The Kids Can Can program will meet at Laudholm Farm in Wells on these dates.

Strawberry Jam – Friday, July 13th, 10:00 AM- 12:00 PM

Session is $5.00 per person

Strawberry jam, pickles, and salsa—all of these foods can be made from scratch with fruits and vegetables grown in your own garden. Join UMaine Extension staff and volunteers in this hands-on, interactive program that will teach participants how to grow and preserve the garden’s harvest. Each session will begin at Laudholm Farm as we harvest the fruits and vegetables needed to make jam, pickles, salsa, and more. Then we’ll move to the kitchen and prepare a batch of delicious preserved foods. Each participant will take home a jar of what we make.

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 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.

4-H Summer Program, Surviving a Zombie Apocalypse, Falmouth

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 Surviving a Zombie Apocalypse Emergency Preparedness program will meet once a week Wednesdays July 11 – August 08, 1:00 – 2:30PM, for five weeks at the UMaine Extension Office in Falmouth. Registration ends June 18th or when the course is full.

Based on Utah Cooperative Extension’s Discover 4-H Clubs Curriculum, participants will learn emergency preparedness skills in the setting of a fictional zombie takeover! Members will learn tips for surviving without electricity, how to prepare for common natural disasters, sheltering in place, and so much more. All lessons have hands on components including Bingo, making fire starters, creating survival bars, playing Zombie games, and more!

Consider making it a full day and register for our Kids Can Can SPIN Club, held 9:00 AM – 12:00PM, Wednesdays, at the same location!

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.

Business Workshop Series – Machias

Starting Your Business: Planning for Success
May 1, 2018
9:00 AM – 12:00 Noon
Presenters: Jim McConnon and Louis V. Bassano, University of Maine Cooperative Extension
Business planning is key to owning a successful business. Participants will learn the key questions that need to be addressed about yourself, the business, the customers and the competition before you move ahead. These and other planning issues will be discussed in the context of the business plan.

 

Staying Safe:  Protecting Your Small Business from Cyber Threats (Videoconference)- CANCELLED
May 25, 2018
9:00 AM – 11:00 AM
Presenter: Russell Patton, Chief Information Security Officer, Bangor Savings Bank
On an almost daily basis, new cyber threats and scams continue to dominate the news.  Participants will receive a vital overview of the types of real-life risks and emerging threats to small businesses.  Learn how to protect your business and customers with easy-to-implement security recommendations.  (This workshop will be conducted via a Video Conference, with the speaker presenting from the Hancock County office). 

 

Pricing Your Products and Services
May 31, 2018
9:00 AM – 12:00 Noon
Presenters: Jim McConnon, Louis V. Bassano, University of Maine Cooperative Extension
Pricing is the systematic determination of the “right” price for a product or service.  Setting any price is easy, but determining the price at which you can remain competitive and still make a profit is considerably more difficult.  Participants will learn about the kind of information needed to make good pricing decisions and how to apply pricing principles to their own circumstance.

 

Empower Business Decision-Making with Market Research (Videoconference)-CANCELLED
June 1, 2018
9:00 AM – 12:00 Noon
Presenters: Grace Yan Liu, Business Reference Librarian at the University of Maine Fogler Library
Grace will introduce you to a wide range of market research resources in Fogler Library and beyond.  She will demonstrate both proprietary and free information sources that provide insights on industry, competitors, consumers and more. This information will assist you in making critical decisions in business and marketing.  (This workshop will be conducted via a Video Conference, with the speaker presenting from the Penobscot County office). 

 

Business Consultations
Date: June 27, 2018

Individuals participating in the workshop series are encouraged to schedule a 1 hour and 15 minute appointment with Louis and Jim for help and advice on business plans or questions about next steps.

 

If you are a person with a disability and need an accommodation to participate in this program, please call Tara Wood at 207.255.3345 or 800.287.1542 (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 – Bangor June 20, 2018

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 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.

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 Theresa Tilton 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.

Cooking for Crowds – Fort Kent, August 21, 2018

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 Nutrition Education Professional Lisa Fishman, 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.

If you are a person with a disability and need an accommodation to participate in this program, please call Sharon Paradis at  207.834.3905 or 1.800.287.1421 (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.

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.

Cooking for Crowds – Madawaska, August 14, 2018

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 Nutrition Education Professional Lisa Fishman, 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.

If you are a person with a disability and need an accommodation to participate in this program, please call Sharon Paradis at  207.834.3905 or 1.800.287.1421 (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.

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.

Cooking for Crowds – Van Buren, August 16, 2018

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 Nutrition Education Professional Lisa Fishman, 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.

If you are a person with a disability and need an accommodation to participate in this program, please call Sharon Paradis at  207.834.3905 or 1.800.287.1421 (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.

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.

Dining with Diabetes Down East Ellsworth

A Program for People with Diabetes and Their Families

This free program complements medical care by teaching people with type 2 diabetes or prediabetes, and their family members and caregivers what they can do to help control blood sugar, blood pressure and cholesterol. UMaine Extension registered dietitian and nutritionist Alan Majka will provide presentations, lead discussions and demonstrate preparation of nutritious recipes that participants can sample.

Dining with Diabetes Down East makes diabetes meal planning easy by using the plate method. For more information on the plate method please visit:  https://extension.umaine.edu/food-health/dining-with-diabetes/

If you are interested in participating in this program, please call 667-8212 (toll free in Maine: 1.800.287.1479) so we may offer it in a way that best fits your needs.

Partial funding and support for this initiative has been provided by Hannaford Grocery Stores.

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.

 

 

Food Preservation Hands-On Workshop – Bangor, July 21, 2018

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 with a hot water bath canner. Learn from the experts. We will provide fresh produce and canning jars. Workshops are taught by UMaine Extension staff.

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 call Theresa Tilton 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.

Food Preservation Workshop, Fort Kent Community High School, July 7, 2018

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.

Food Preservation Workshop, Houlton Regional Hospital, July 14, 2018

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.

Food Preservation Workshop, Presque Isle, July 21, 2018

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.

Maine 4-H Days, July 20 – 22, 2018

Maine 4-H Days is an annual three-day event, sponsored by the Maine 4-H Foundation, with animal and enrichment tracks for all ages. Families attend workshops during the day, and enjoy evening activities and camping at night.

Please visit the Maine 4-H Days website to download all of the required forms for Maine 4-H Days.

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 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.


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Contact Information

University of Maine Cooperative 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