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DTSTART;TZID=America/New_York:20260804T080000
DTEND;TZID=America/New_York:20260804T110000
DTSTAMP:20260804T181436
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UID:10012536-1785830400-1785841200@umaine.edu
SUMMARY:2026 Potato Field Day
DESCRIPTION:91±¬ÁĎ\, with support from the Maine Potato Board\, will host a potato field day and research open house from 8–11 a.m. on August 4\, 2026\, at Aroostook Farm\, 59 Houlton Road in Presque Isle. The event will highlight current potato research projects conducted at the farm\, part of the Maine Agricultural and Forest Experiment Station. \nThe open house is designed for individuals interested in exploring the research being conducted to support and strengthen potato production in the state. Attendees will learn about breeding\, entomology\, nutrient management\, and remote sensing for nitrogen management and PVY management. Presenters include 91±¬ÁĎ researchers Julia Barra Netto-Ferreira\, Jair Rodriguez\, Mario Andrade\, Andrei Alyokhin\, Jay Hao\, and Han Tan\, as well as Paul Collins from USDA Agricultural Research Service and Peter Nelson\, founder of the Laboratory of Ecological Spectroscopy (LECOSPEC). \nThis event is free to attend and light refreshments will be provided. Registration is available on the program webpage. For more information or to request a reasonable accommodation\, contact Julia Barra Netto-Ferreira at 207.581.2821 or julia.barra@maine.edu.
URL:/calendar/event/2026-potato-field-day/
LOCATION:Aroostook Farm\, 59 Houlton Road\, Presque Isle\, United States
CATEGORIES:Conferences & Workshops
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DTSTART;TZID=America/New_York:20260804T090000
DTEND;TZID=America/New_York:20260804T150000
DTSTAMP:20260804T181436
CREATED:20260504T200056Z
LAST-MODIFIED:20260504T200205Z
UID:10008871-1785834000-1785855600@umaine.edu
SUMMARY:Foundations in Restorative Practices
DESCRIPTION:Today’s best thinking in leadership\, education\, and change management emphasize the need to create spaces where people feel seen\, heard\, and part of a community that cares. Whether you are a teacher\, parent\, principal\, health care provider or authority figure\, you can benefit from restorative practices. Over the course of this program\, you’ll be part of a supportive learning group on a fulfilling journey of growth and change. \nThrough discussions\, exercises and other practical activities you’ll deepen your knowledge of the philosophy behind restorative practices. You’ll also gain techniques to build strong\, connected cultures. When conflict occurs you’ll have non-adversarial problem-solving tools to reach solutions that build safer\, healthier\, more equitable environments. \nPractice new ways of relating to people and holding power. Instead of experiencing resistance and avoidance or having to rely on lecturing\, scolding and threatening interventions\, the systematic use of restorative practices will leave you and the people you interact with feeling connected to positive\, resilient and accountable communities.
URL:/calendar/event/foundations-in-restorative-practices/2026-08-04/
LOCATION:ME
CATEGORIES:Conferences & Workshops,Lectures & Seminars,Online Events
ORGANIZER;CN="Division of Lifelong Learning":MAILTO:um.continuinged@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260804T123000
DTEND;TZID=America/New_York:20260804T153000
DTSTAMP:20260804T181436
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010536-1785846600-1785857400@umaine.edu
SUMMARY:C.H.E.F.’s Club: Create\, Harvest\, Eat\, Farm
DESCRIPTION:When: Tuesdays\, July 7 – August 18\, 2026 (Six-week program) \nNo session the week of July 27\, 2026 \nTime: 12:30 p.m.-3:30 p.m. \nLocation: Rogers Farm Demonstration Garden\, 914 Bennoch Road\, Old Town\, Maine 04468 \nGrades: youth entering 7th & 8th grades \nProgram Description \nC.H.E.F.’s Club (Create\, Harvest\, Eat\, Farm) is a six-week summer program that invites middle school youth to grow food\, cook together\, and create art inspired by the garden. Each week\, participants rotate through gardening\, food preparation\, and creative projects. Youth will harvest produce\, learn practical skills\, and collaborate on group art experiences while building teamwork\, curiosity\, and a deeper connection to food and place. \nCost (Sliding Scale) \n$100 / $150 / $200 \nAll program materials included \nFinancial assistance is available upon request. \nCapacity: 10 participants \nRegister for C.H.E.F here!
URL:/calendar/event/c-h-e-f-s-club-create-harvest-eat-farm/2026-08-04/
LOCATION:Rogers Farm\, 914 Bennoch Road\, Old Town\, ME\, 04468\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁĎ Cooperative Extension":MAILTO:extension@maine.edu
GEO:44.9305852;-68.6952395
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Rogers Farm 914 Bennoch Road Old Town ME 04468 United States;X-APPLE-RADIUS=500;X-TITLE=914 Bennoch Road:geo:-68.6952395,44.9305852
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DTSTART;TZID=America/New_York:20260804T130000
DTEND;TZID=America/New_York:20260804T163000
DTSTAMP:20260804T181436
CREATED:20260303T131144Z
LAST-MODIFIED:20260609T194249Z
UID:10006773-1785848400-1785861000@umaine.edu
SUMMARY:Canceled: 2026 Master Food Preserver Volunteer Course in Skowhegan
DESCRIPTION:What is a Master Food Preserver Volunteer?\nMaster Food Preserver Volunteers serve to extend Extension’s educational programs in food preservation to adults and youth. Master Food Preserver Volunteer serves as a resource in the community to provide the public with research-based information from the 91±¬ÁĎ Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an application process\, any Maine resident 18 years or older is eligible to take the Master Food Preserver Volunteer course. To become a Master Food Preserver Volunteer\, accepted applicants must meet the following qualifications: \n\nAttend the 8-part\, 28-hour Master Food Preserver Volunteer course including hands-on kitchen lab sessions.\nComplete lab quizzes and pass the final written exam.\nComplete at least 20 hours of volunteer service within a 12-month period.\nComplete reports on the number of public contacts made.\n\nTo learn more view the Master Food Preserver Volunteer Role Description\nWhat does the training cover? \nDuring the lectures\, discussions and hands-on kitchen lab experiences\, you will learn: \n\nthe latest information on food safety and food preservation;\nprevention of foodborne illness;\nfood storage and safety;\ncanning basics;\ncanning acid foods;\ncanning low-acid foods;\nfreeze drying foods;\npickled and fermented foods;\npreserving jams and jellies;\nfreezing foods; and\ndrying food products.\n\nWhat does the training cost?\n$325 per person (limited financial assistance available). \nWhat are Master Food Preserver Volunteer experiences?\nAfter completing your training\, you will have an opportunity to choose your volunteer experiences. The volunteer commitment can be fulfilled by: \n\nhelping others to learn\, and provide research-based information from 91±¬ÁĎ Extension\nproviding information at local farmers’ markets\, fairs\, or community events\nconducting presentations and workshops as part of a team or on your own for community groups and schools\npreparing educational displays and writing articles for newsletters\, newspapers\, etc.\n\n\n2026 Master Food Preserver Volunteer Course\nLocation: Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*  \n\nJune 18: Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23: Jams & Jellies\nJuly 14: Drying & Preserving Herbs\nJuly 28: Pressure Canning & Freezing Vegetables\nAugust 4: Pickling & Fermenting\nAugust 11: Canning Acidic Foods & Freezing Fruit\nAugust 18: Tomatoes & Tomato Products\nAugust 25: Final Exam\n\nTime: 1:00-4:30 p.m. \nWorkshop Leader: Kathy Savoie\, MS\, RD\, Extension Educator \n*Topics are subject to change based on seasonal produce availability. \nTo Apply:\n\n\n\n\nApplication and letter of recommendation are due Friday\, May 1\, 2026 before 4:30PM.\n\nApply here!  \n\n\n\n 
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan/2026-08-04/
LOCATION:91±¬ÁĎ Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁĎ Cooperative Extension":MAILTO:extension@maine.edu
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260804T170000
DTEND;TZID=America/New_York:20260804T183000
DTSTAMP:20260804T181436
CREATED:20260714T172259Z
LAST-MODIFIED:20260714T172259Z
UID:10012515-1785862800-1785868200@umaine.edu
SUMMARY:Allium Pests and Diseases - Falmouth
DESCRIPTION:Join 91±¬ÁĎ Extension Fruit and Vegetable Research Associate\, Peyton Ginakes\, for an engaging workshop on common pests and diseases affecting allium crops such as onions\, garlic\, leeks\, and shallots. Understanding how to identify and manage these issues is key to growing healthy\, productive plants in the home garden that will store well throughout winter. \nIn this interactive class\, you’ll learn about common allium pests and diseases and strategies for preventing\, scouting\, and managing them throughout the growing season. We’ll explore how to recognize early signs of damage\, discuss seasonal monitoring techniques\, and examine real examples from the garden. \nParticipants will gain practical knowledge and hands-on experience scouting for pests and diseases that can be applied in their own gardens. This workshop will take place at the 91±¬ÁĎ Gardens at Tidewater Farm\, 200 Presumpscot Point Rd\, Falmouth\, ME 04105. Registration is required and the program fee is $15 per person. \nFor more information or to request a reasonable accommodation\, contact Pamela Hargest\, pamela.hargest@maine.eduor 207.949.4524. \nRegister for the Allium Pests and Diseases workshop here!
URL:/calendar/event/allium-pests-and-diseases-falmouth/
LOCATION:91±¬ÁĎ Gardens at Tidewater Farm\, Farm Gate Road\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁĎ Cooperative Extension":MAILTO:extension@maine.edu
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