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DTSTART;TZID=America/New_York:20260804T123000
DTEND;TZID=America/New_York:20260804T153000
DTSTAMP:20260520T230523
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260804T130000
DTEND;TZID=America/New_York:20260804T163000
DTSTAMP:20260520T230523
CREATED:20260303T131144Z
LAST-MODIFIED:20260303T131144Z
UID:10006773-1785848400-1785861000@umaine.edu
SUMMARY: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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260807T100000
DTEND;TZID=America/New_York:20260807T120000
DTSTAMP:20260520T230523
CREATED:20260325T124437Z
LAST-MODIFIED:20260325T124437Z
UID:10007085-1786096800-1786104000@umaine.edu
SUMMARY:Food Safety Webinar Series: From Document Writing to Audit Day: A Small Business Guide to Food Safety Compliance
DESCRIPTION:The 91±¬ÁĎ Extension Food Safety Webinar Series is a monthly\, expert-led educational series focused on practical food safety\, regulatory compliance\, and product innovation across the food system. Sessions cover topics such as electronic record-keeping\, workforce training\, chemical safety\, food adulteration prevention\, seafood pathogen detection\, audit readiness\, product development\, environmental air quality\, and alternative protein innovations. The series is designed for food producers\, processors\, seafood businesses\, entrepreneurs\, quality assurance staff\, extension educators\, students\, faculty\, regulatory professionals\, and technical specialists\, with particular relevance for those working with food safety training\, compliance systems\, seafood hazards\, product development\, and emerging technologies in food processing. \nFood businesses and professionals face increasing regulatory expectations\, evolving hazards\, and rapid technological change. By addressing real-world topics such as digital compliance systems\, chemical handling\, adulteration prevention\, seafood pathogen detection\, and audit preparation\, the series helps participants stay current and make informed\, practical decisions. Participants will gain practical tools\, real-world case studies\, and actionable strategies related to training programs\, compliance documentation\, safe chemical use\, adulteration prevention\, seafood safety\, product innovation\, and environmental controls—knowledge they can immediately apply in their operations\, classrooms\, or regulatory work. \nFrom Document Writing to Audit Day: A Small Business Guide to Food Safety Compliance\nWith over three decades of leadership in food quality assurance\, Patricia Hinds provides the expert guidance small businesses need to navigate today’s regulatory landscape. As the Principal of Food Safety and Audit Solutions of Maine\, Patricia leverages her deep experience ranging from the Maine Department of Marine Resources to Stonyfield Farm to help clients achieve FSMA compliance and GFSI audit readiness. She brings specialized expertise in diverse sectors\, including poultry\, dairy\, seafood\, and food packaging. \nTo Register and Receive Webinar Zoom Link
URL:/calendar/event/food-safety-webinar-series-document-writing-to-audit-day/
LOCATION:/calendar/event/food-safety-webinar-series-document-writing-to-audit-day/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="91±¬ÁĎ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260811T123000
DTEND;TZID=America/New_York:20260811T153000
DTSTAMP:20260520T230523
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010539-1786451400-1786462200@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/2026-08-11/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260811T130000
DTEND;TZID=America/New_York:20260811T163000
DTSTAMP:20260520T230523
CREATED:20260303T131144Z
LAST-MODIFIED:20260303T131144Z
UID:10006776-1786453200-1786465800@umaine.edu
SUMMARY: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/2026-08-11/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260812T100000
DTEND;TZID=America/New_York:20260812T153000
DTSTAMP:20260520T230523
CREATED:20260429T194341Z
LAST-MODIFIED:20260429T194500Z
UID:10008857-1786528800-1786548600@umaine.edu
SUMMARY:Invasive Plant Educational Workshop- Dover-Foxcroft
DESCRIPTION:Join 91±¬ÁĎ Cooperative Extension for an Invasive Plant Educational Workshop\, presented in collaboration with the Hancock\, Piscataquis\, and Somerset County Soil and Water Conservation Districts\, as well as the Maine Natural Areas Program (MNAP) and the Maine Forest Service (MFS). This engaging workshop will explore invasive plant biology\, their ecological impacts\, identification methods\, key concepts in invasive plant management\, and related state and federal programs. Participants will gain knowledge through both classroom instruction and hands-on field sessions—get ready for an action-packed and informative day! \nLight snacks will be provided; bring your own lunch. \nParticipants will get a copy of the Maine Invasive Plant Field Guide ($25 value!) \nCCA\, Maine Board of Pesticide\, and SAF credits are anticipated. \nRegister online for the Invasive Plant Educational Workshop here! \nTo request a reasonable accommodation\, please contact Nick Rowley\, 207.778.4650 or nicholas.rowley@maine.edu.
URL:/calendar/event/invasive-plant-educational-workshop-dover-foxcroft/
LOCATION:Dover Foxcroft Congregational Church\, 824 W. Main Street\, Dover-Foxcroft\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁĎ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260818T123000
DTEND;TZID=America/New_York:20260818T153000
DTSTAMP:20260520T230523
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010542-1787056200-1787067000@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/2026-08-18/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260818T130000
DTEND;TZID=America/New_York:20260818T163000
DTSTAMP:20260520T230523
CREATED:20260303T131144Z
LAST-MODIFIED:20260303T131144Z
UID:10006779-1787058000-1787070600@umaine.edu
SUMMARY: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/2026-08-18/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260825T130000
DTEND;TZID=America/New_York:20260825T163000
DTSTAMP:20260520T230523
CREATED:20260303T131144Z
LAST-MODIFIED:20260303T131144Z
UID:10006782-1787662800-1787675400@umaine.edu
SUMMARY: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/2026-08-25/
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
END:VEVENT
END:VCALENDAR