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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260709T170000
DTEND;TZID=America/New_York:20260709T190000
DTSTAMP:20260709T153610
CREATED:20260630T184503Z
LAST-MODIFIED:20260630T184503Z
UID:10012446-1783616400-1783623600@umaine.edu
SUMMARY:Plant-Based on a Budget in Lisbon
DESCRIPTION:Want to eat more plant-based food but are worried about the cost? Think vegan or vegetarian cooking is too expensive? Join us for a hands-on workshop where we will learn practical skills and tips for making delicious plant-based meals without breaking the bank. \nDate: Thursday\, July 9\, 2026 \nTime: 5:00 p.m.-7:00 p.m. \nLocation: 91±¬ÁÏ Cooperative Extension\, 24 Main Street\, Lisbon\, Maine 04252 \nCost: $10 \nRegister for Plant-Based on a Budget here! \nMaximum number of participants: 6 \nRegistration closes on July 2\, 2026 
URL:/calendar/event/plant-based-on-a-budget-in-lisbon-2/
LOCATION:91±¬ÁÏ Cooperative Extension: Androscoggin-Sagadahoc Counties\, 24 Main Street\, Lisbon Falls\, ME\, 04252\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension- Androscoggin and Sagadahoc Counties":MAILTO:extension.andsag@maine.edu
GEO:43.9971056;-70.060448
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=91±¬ÁÏ Cooperative Extension: Androscoggin-Sagadahoc Counties 24 Main Street Lisbon Falls ME 04252 United States;X-APPLE-RADIUS=500;X-TITLE=24 Main Street:geo:-70.060448,43.9971056
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260710T100000
DTEND;TZID=America/New_York:20260710T120000
DTSTAMP:20260709T153610
CREATED:20260325T124233Z
LAST-MODIFIED:20260325T124233Z
UID:10007082-1783677600-1783684800@umaine.edu
SUMMARY:Food Safety Webinar Series: A Practical Colorimetric Method to Monitor Vibrio parahaemolyticus
DESCRIPTION:The 91±¬ÁÏ 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. \nFood Adulteration Training\nDetecting harmful bacteria like Vibrio parahaemolyticus in seafood is critical for public health\, but traditional lab methods can be slow\, costly\, and technically complex. Addressing this need\, Drs. Gulnihal Ozbay and Ali Parsaeimehr from Delaware State University have developed an innovative\, colorimetric PCR-based detection method that is both rapid and accessible. \nTheir method targets a specific virulence gene and uses a DNAzyme signaling probe to produce a visible color change\, allowing detection by the naked eye. This approach can identify the bacterium at very low concentrations in just two hours\, offering a significant advantage over conventional techniques that require more time\, expensive equipment\, and specialized training. \nRecently granted a provisional international patent\, this cost-effective and user-friendly technology is designed to empower on-site screening. It holds great promise for aquaculturists\, hatchery managers\, and food safety inspectors\, particularly in resource-limited settings\, enhancing our ability to ensure seafood safety from harvest to market. \nTo Register and Receive Webinar Zoom Link
URL:/calendar/event/food-safety-webinar-series-practical-colorimetric-method/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
LOCATION:/calendar/event/food-safety-webinar-series-practical-colorimetric-method/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260712T130000
DTEND;TZID=America/New_York:20260712T150000
DTSTAMP:20260709T153610
CREATED:20260623T172251Z
LAST-MODIFIED:20260623T172251Z
UID:10012338-1783861200-1783868400@umaine.edu
SUMMARY:Preserving and Using Plants and Flowers in Brunswick
DESCRIPTION:Delaney Bucker and Jennifer Goldstein\, volunteers with the 91±¬ÁÏ’s Cooperative Extension program\, will share how to dry\, press\, store\, and use native plants in recipes and for decoration. You’ll practice preserving herbs and flowers and take some home. \nFree\, but limited to 15 participants. \nThis workshop is being hosted in collaboration with the Pejepscot History Center. \nRegister for Preserving and Using Plants and Flowers in Brunswick.
URL:/calendar/event/preserving-and-using-plants-and-flowers-in-brunswick/
LOCATION:Pejepscot History Center\, 59 Park Row\, Brunswick\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T100000
DTEND;TZID=America/New_York:20260714T120000
DTSTAMP:20260709T153610
CREATED:20260623T165800Z
LAST-MODIFIED:20260623T165853Z
UID:10012333-1784023200-1784030400@umaine.edu
SUMMARY:Dairy Technology Tuesday Series – Farmington
DESCRIPTION:This event\, hosted in collaboration with Stonyfield and Smaxtec\, focuses on innovative dairy wearable technologies and how these can improve efficiency\, labor management\, and overall farm productivity. The program is designed for dairy farmers and agricultural service providers interested in adopting or understanding wearable technologies in dairy operations. \nFree! Lunch is provided. Register by July 7. \nAgenda: \n\n10 a.m. Smaxtec bolus learning seminar\n11:15 a.m. Lunch and network\n12:00 p.m. Adjourn\n\nIf you are a person with a disability and need an accommodation to participate in this program\, please contact Melissa Libby Babcock at melissa.libby1@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.
URL:/calendar/event/technology-tuesday-series-july-14-2026/
LOCATION:Hardy Farm\, 360 Weeks Mills Road\, Farmington\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T123000
DTEND;TZID=America/New_York:20260714T153000
DTSTAMP:20260709T153610
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010530-1784032200-1784043000@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/2026-07-14/
LOCATION:Rogers Farm\, 914 Bennoch Road\, Old Town\, ME\, 04468\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ 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:20260714T130000
DTEND;TZID=America/New_York:20260714T163000
DTSTAMP:20260709T153610
CREATED:20260303T131144Z
LAST-MODIFIED:20260609T194249Z
UID:10006767-1784034000-1784046600@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±¬ÁÏ 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±¬ÁÏ 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/2026-07-14/
LOCATION:91±¬ÁÏ Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T150000
DTEND;TZID=America/New_York:20260714T170000
DTSTAMP:20260709T153610
CREATED:20260623T164423Z
LAST-MODIFIED:20260623T164423Z
UID:10012329-1784041200-1784048400@umaine.edu
SUMMARY:Pasture Walk Series- Hodgdon
DESCRIPTION:91±¬ÁÏ Cooperative Extension\, in partnership with Southern Aroostook Soil and Water Conservation District’s Field Talks\, will host the second event of the annual Pasture Walk Series from 3–5 p.m. on Tuesday\, July 14\, at Duff Farm\, 525 White Settlement Road in Hodgdon. \nThis second stop shifts the series’ focus toward large-scale organic production and soil preservation in Aroostook County. As the region’s largest dairy operation\, Duff Family Farm manages chemical-free\, organic milk production from Holstein and Jersey-cross cattle\, alongside small-scale beef and egg production. \nA primary focus of this walk will be the intersection of livestock pastures and crop fields. Attendees will see how strategic tilling and crop rotations with corn and small grains impact overall soil health and pasture longevity. Extension Forage Educator Jaime Garzon and members of the Duff family will lead discussions on maintaining nutrient balance in organic soils and navigating mid-summer forage deficits. This session is geared for producers looking to scale up their grazing systems or integrate row crops with livestock. \nThe Maine Pasture Walk Series is free and open to all\, including both beginner and experienced farmers. To register\, visit the event webpage. For additional event details\, contact Angela Wotton at 207-254-4126. To request a reasonable accommodation\, contact Melissa Libby Babcock at 207.581.2788 or melissa.libby1@maine.edu. Additional stops in the Pasture Walk Series include Waldoboro on July 18\, Bethel on July 22 and Leeds on August 14. Full details are available on the series webpage.
URL:/calendar/event/pasture-walk-series-hodgdon/
LOCATION:Duff Farm\, 525 White Settlement Road .\, Hodgdon\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260715T090000
DTEND;TZID=America/New_York:20260715T110000
DTSTAMP:20260709T153610
CREATED:20260630T184924Z
LAST-MODIFIED:20260709T125857Z
UID:10012449-1784106000-1784113200@umaine.edu
SUMMARY:Cancelled: Kids Can Can 2026
DESCRIPTION:Blueberry jam\, pickles\, and tomato sauce—all of these foods can be made from scratch with fruits and vegetables grown in your own garden. Join 91±¬ÁÏ Extension staff and volunteers in this hands-on\, interactive program that will teach kids ages 9+ how to grow and preserve the garden’s harvest. Each session will begin in the 91±¬ÁÏ Cooperative Extension’s Tidewater Gardens as we harvest the fruits and vegetables needed to make jam\, pickles\, tomato sauce\, and more. Then we’ll move to the 91±¬ÁÏ Regional Learning Center Demo Kitchen and prepare a batch of delicious\, preserved foods. Each participant will take home samples of what we make. \nSchedule: Cancelled \nMinimum Age: 9 years old by July 15\, 2026 \nFee: $10 per youth for all 4 weeks \nRequired Forms: (Please click to download forms\, complete for each youth participant\, and bring the completed and signed forms July 15.) \n\nHealth Form\nPhoto Release Form
URL:/calendar/event/kids-can-can-2026/2026-07-15/
LOCATION:91±¬ÁÏ Gardens at Tidewater Farm\, Farm Gate Road\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260715T173000
DTEND;TZID=America/New_York:20260715T183000
DTSTAMP:20260709T153610
CREATED:20260630T185256Z
LAST-MODIFIED:20260630T185256Z
UID:10012461-1784136600-1784140200@umaine.edu
SUMMARY:Growing Elderberries
DESCRIPTION:Join Master Gardener Volunteer\, Joel Leak\, for a workshop on growing elderberries at home. Elderberries are a native\, low-maintenance shrub that can easily be incorporated into the landscape. Today\, several cultivated varieties are available for home gardeners and can be grown for culinary use\, including syrups and jams. \nIn this interactive class\, you’ll learn the basics of selecting varieties\, site preparation\, planting\, pest management\, and harvesting. We’ll explore the differences between native and cultivated elderberries\, discuss growing conditions for success in Maine\, and demonstrate seasonal care techniques. \nParticipants will gain practical knowledge and hands-on experience to confidently grow and maintain elderberries in their own landscapes or gardens. This workshop will take place at the 91±¬ÁÏ Gardens at Tidewater Farm\, 200 Presumpscot Point Rd\, Falmouth\, ME 04105. Registration is required and the program fee is $15 per person.
URL:/calendar/event/growing-elderberries/
LOCATION:91±¬ÁÏ Gardens at Tidewater Farm\, Farm Gate Road\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260715T173000
DTEND;TZID=America/New_York:20260715T190000
DTSTAMP:20260709T153610
CREATED:20260623T164951Z
LAST-MODIFIED:20260623T164951Z
UID:10012330-1784136600-1784142000@umaine.edu
SUMMARY:Grow Food Safely in Urban Soils – Lewiston
DESCRIPTION:91±¬ÁÏ Cooperative Extension is hosting a workshop with community partners to explore best practices for growing food safely in urban soils. The event will be held from 5:30–7 p.m. on Wednesday\, July 15 at 208 Bates Street in Lewiston. The event is co-hosted with Gather to Grow\, American Farmland Trust and other community partners. \nUrban farmers and gardeners will engage in activities and discussions to understand the potential contaminants in urban soils and strategies to grow food safely. The workshop will feature several interactive sessions to prepare growers to interpret risk\, amend their soils\, build raised beds and learn the history of lead contamination. Partner organizations will be tabling with information about sustainable urban growing\, soil testing and community events. \nRefreshments will be provided. The event is free\, and registration is requested on the event webpage. For more information or to request a reasonable accommodation\, contact Carrick Gambell at carrick.gambell@maine.edu or 207.691.1238.
URL:/calendar/event/grow-food-safely-in-urban-soils-lewiston/
LOCATION:Gather to Grow\, 208 Bates Street\, Lewiston\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension- Androscoggin and Sagadahoc Counties":MAILTO:extension.andsag@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260716T153000
DTEND;TZID=America/New_York:20260716T163000
DTSTAMP:20260709T153610
CREATED:20260630T185817Z
LAST-MODIFIED:20260630T185817Z
UID:10012462-1784215800-1784219400@umaine.edu
SUMMARY:4-H Ice Cream 101 in Falmouth
DESCRIPTION:Make Your Own Ice Cream with Cumberland County 4-H! \nJoin us for a fun\, hands-on activity where you’ll turn simple ingredients into creamy homemade ice cream—and get to eat it at the end! Open to ages 5–10 (caregivers required for ages 5–8). 4-H enrollment is not required to participate in this program. Registration closes the Monday before each class or when full (max 15) \nHave questions? Contact Allison Pollock by email allison.pollock@maine.edu or phone 207.581.8370. \nIf you are a person with a disability and need an accommodation to participate in this program\, please call Allison Pollock 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. \n 
URL:/calendar/event/4-h-ice-cream-101-in-falmouth/
LOCATION:Community Room at Thomas Memorial Library\, 6 Scott Dyer Rd.\, Cape Elizabeth\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260718T110000
DTEND;TZID=America/New_York:20260718T130000
DTSTAMP:20260709T153610
CREATED:20260630T183402Z
LAST-MODIFIED:20260630T183730Z
UID:10012443-1784372400-1784379600@umaine.edu
SUMMARY:Pasture Walk Series\, Waldoboro
DESCRIPTION:91±¬ÁÏ Cooperative Extension will host the third event of the annual Pasture Walk Series from 11 a.m.–1 p.m. on Saturday\, July 18\, at East Forty Farm and Dairy\, 2361 Friendship Road in Waldoboro. \nThe third session in the series’ highlights the business and culinary side of sustainable grazing\, focusing heavily on value-added production. East Forty Farm showcases how high-quality forage directly transforms into premium farm products. Here\, rotational grazing supports a specialized ecosystem: milk from the dairy herd is crafted into award-winning Lakin’s Gorges Cheese\, heritage-breed pigs are raised on a specialized whey diet from the cheesemaking process and 100% grass-fed beef is ethically produced. \nParticipants will walk the pastures with Extension Forage Educator Jaime Garzon to examine how forage quality and specific plant species influence milk flavor and cheese production. The owners will be on hand to answer questions about the logistics of building an on-farm creamery\, managing swine on pasture without degrading the soil and marketing grass-fed products directly to Maine consumers. \nThe Maine Pasture Walk Series is free and open to all\, including both beginner and experienced farmers. To register\, visit the event webpage. For additional event details or to request a reasonable accommodation\, contact Melissa Libby Babcock at 207.581.2788 or melissa.libby1@maine.edu. Additional stops in the Pasture Walk Series include Bethel on July 22 and Leeds on August 14. Full details are available on the series webpage.
URL:/calendar/event/pasture-walk-series-waldoboro/
LOCATION:East Forty Farm and Dairy\, 2361 Friendship Road\, Waldoboro\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260721T123000
DTEND;TZID=America/New_York:20260721T153000
DTSTAMP:20260709T153610
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010533-1784637000-1784647800@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/2026-07-21/
LOCATION:Rogers Farm\, 914 Bennoch Road\, Old Town\, ME\, 04468\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ 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:20260722T090000
DTEND;TZID=America/New_York:20260722T110000
DTSTAMP:20260709T153610
CREATED:20260630T184924Z
LAST-MODIFIED:20260709T125857Z
UID:10012452-1784710800-1784718000@umaine.edu
SUMMARY:Cancelled: Kids Can Can 2026
DESCRIPTION:Blueberry jam\, pickles\, and tomato sauce—all of these foods can be made from scratch with fruits and vegetables grown in your own garden. Join 91±¬ÁÏ Extension staff and volunteers in this hands-on\, interactive program that will teach kids ages 9+ how to grow and preserve the garden’s harvest. Each session will begin in the 91±¬ÁÏ Cooperative Extension’s Tidewater Gardens as we harvest the fruits and vegetables needed to make jam\, pickles\, tomato sauce\, and more. Then we’ll move to the 91±¬ÁÏ Regional Learning Center Demo Kitchen and prepare a batch of delicious\, preserved foods. Each participant will take home samples of what we make. \nSchedule: Cancelled \nMinimum Age: 9 years old by July 15\, 2026 \nFee: $10 per youth for all 4 weeks \nRequired Forms: (Please click to download forms\, complete for each youth participant\, and bring the completed and signed forms July 15.) \n\nHealth Form\nPhoto Release Form
URL:/calendar/event/kids-can-can-2026/2026-07-22/
LOCATION:91±¬ÁÏ Gardens at Tidewater Farm\, Farm Gate Road\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260722T110000
DTEND;TZID=America/New_York:20260722T130000
DTSTAMP:20260709T153610
CREATED:20260630T183827Z
LAST-MODIFIED:20260630T183827Z
UID:10012444-1784718000-1784725200@umaine.edu
SUMMARY:Pasture Walk Series\, Bethel
DESCRIPTION:91±¬ÁÏ Cooperative Extension will host the fourth event of the annual Pasture Walk Series from 11 a.m.–1 p.m. on Wednesday\, July 22\, at Morning Glory Farm\, 343 Flat Road in Bethel. \nDesigned with a focus on self-sufficiency and small-scale land management\, this fourth session in the statewide series looks at pasture systems through the lens of a sustainable homestead. Morning Glory Farm operates a highly localized\, pasture-based poultry system providing organic eggs and broilers to the Bethel community\, alongside small-scale fruit\, vegetable and dairy production. \nExtension Forage Educator Jaime Garzon will tailor this session to small-acreage management\, showing how limited acreage can be highly productive with the right rotation schedule. The farm owners will share their experiences with predator protection for pastured poultry\, building low-cost mobile coops and maximizing a diverse homestead footprint. This stop is highly recommended for backyard producers\, market gardeners and homesteaders looking to integrate livestock into their existing plots. \nThe Maine Pasture Walk Series is free and open to all\, including both beginner and experienced farmers. To register\, visit the event webpage. For additional event details or to request a reasonable accommodation\, contact Melissa Libby Babcock at 207.581.2788 or melissa.libby1@maine.edu. The fifth and final stop in the Pasture Walk Series is scheduled for August 14 in Leeds. Full details are available on the series webpage.
URL:/calendar/event/pasture-walk-series-bethel/
LOCATION:Morning Glory Farm\, 343 Flat Road\, Bethel\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260723T173000
DTEND;TZID=America/New_York:20260723T190000
DTSTAMP:20260709T153610
CREATED:20260630T190152Z
LAST-MODIFIED:20260630T190152Z
UID:10012464-1784827800-1784833200@umaine.edu
SUMMARY:Growing a Cut Flower Garden in Falmouth
DESCRIPTION:Join 91±¬ÁÏ Extension staff and volunteers for an engaging workshop on growing a cut flower garden. Whether you’re new to flower gardening or looking to expand your garden\, this workshop will introduce techniques for growing beautiful\, productive blooms throughout the season. \nIn this interactive class\, you’ll learn how to choose flower varieties for continuous blooms and a variety of uses\, plan and plant your garden\, and care for it throughout the season. We’ll explore succession planting\, garden design considerations\, and tips for maintaining healthy and productive plants\, while highlighting flowers that grow well in Maine gardens. \nParticipants will gain practical knowledge and hands-on experience to confidently grow and maintain a thriving cut flower garden at home. This workshop will take place at the 91±¬ÁÏ Gardens at Tidewater Farm\, 200 Presumpscot Point Rd\, Falmouth\, ME 04105. Registration is required and the program fee is $20 per person.
URL:/calendar/event/growing-a-cut-flower-garden-in-falmouth-2/
LOCATION:91±¬ÁÏ Gardens at Tidewater Farm\, Farm Gate Road\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260725T100000
DTEND;TZID=America/New_York:20260725T120000
DTSTAMP:20260709T153610
CREATED:20260623T172651Z
LAST-MODIFIED:20260623T172701Z
UID:10012339-1784973600-1784980800@umaine.edu
SUMMARY:Boiling Water Bath Canning Workshop - Waldoboro\, ME
DESCRIPTION:Ever wonder how to best preserve all those fresh summer vegetables? This hands-on food preservation workshop taught by 91±¬ÁÏ Extension volunteers and staff will teach you the basic steps for boiling water bath canning\, according to the latest safety recommendations from USDA. Participants will receive a Preserving the Harvest food preservation packet\, a headspace measuring tool\, and will bring home a jar of what we make. Participants will learn recommended methods for preserving foods\, the latest and safest recipes\, about equipment to ensure safety\, and how to check for properly sealed jars. \nPlease bring a potholder with you to the workshop. \nRegister for the Boiling Water Bath Canning workshop in Waldoboro here.
URL:/calendar/event/boiling-water-bath-canning-waldoboro-me/
LOCATION:Knox-Lincoln Cooperative Extension Office\, 377 Manktown Road\, Waldoboro\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Knox and Lincoln Counties":MAILTO:extension.knoxlincoln@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260727T000000
DTEND;TZID=America/New_York:20260731T235959
DTSTAMP:20260709T153610
CREATED:20260326T121657Z
LAST-MODIFIED:20260326T121710Z
UID:10007114-1785110400-1785542399@umaine.edu
SUMMARY:Farm-to-Table Summer Camp at Rogers Farm
DESCRIPTION:Youth ages 9-12 will be involved in all aspects of growing\, harvesting and preparing food and flowers from the demonstration garden at Rogers Farm. Our new farmers will sow seeds for our fall harvest\, gather cut flowers and veggies and learn how to create culinary delights with trained chefs. Additionally\, the group will help create a collaborative art installation at the farm\, learn about a variety of food related topics from exciting guests and have the opportunity to give back to the community in a service project. \nRegister Online: Farm-to-Table Camp
URL:/calendar/event/farm-to-table-summer-camp-2/
LOCATION:Rogers Farm\, 914 Bennoch Road\, Old Town\, ME\, 04468\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ 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:20260727T173000
DTEND;TZID=America/New_York:20260727T193000
DTSTAMP:20260709T153610
CREATED:20260630T190522Z
LAST-MODIFIED:20260630T190522Z
UID:10012467-1785173400-1785180600@umaine.edu
SUMMARY:Preserving the Harvest: Pickling Basics at Fork Food Lab\, South Portland
DESCRIPTION:Looking to make your own homemade pickles? 91±¬ÁÏ Cooperative Extension’s hands-on food preservation workshop will teach you the basics of making crisp\, delicious pickles\, including how to use a boiling water bath canner to safely preserve pickles. Learn from the experts. We will provide fresh produce and canning jars. \nDate: Monday\, July 27\, 2026 \nLocation: Fork Food Lab\, 97 Darling Ave.\, South Portland\, ME 04106 \nTime: 5:30-7:30 p.m. \nCost: $30 per person \nRegister here!
URL:/calendar/event/preserving-the-harvest-pickling-basics-at-fork-food-lab-south-portland/
LOCATION:Fork Food Lab\, 97 Darling Avenue\, South Portland\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260728T130000
DTEND;TZID=America/New_York:20260728T163000
DTSTAMP:20260709T153610
CREATED:20260303T131144Z
LAST-MODIFIED:20260609T194249Z
UID:10006770-1785243600-1785256200@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±¬ÁÏ 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±¬ÁÏ 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/2026-07-28/
LOCATION:91±¬ÁÏ Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260728T140000
DTEND;TZID=America/New_York:20260728T144500
DTSTAMP:20260709T153610
CREATED:20260630T191225Z
LAST-MODIFIED:20260630T191225Z
UID:10012470-1785247200-1785249900@umaine.edu
SUMMARY:Food Preservation Webinar Series: Fermenting Pickles
DESCRIPTION:We are excited to announce the return of our popular food preservation webinars this summer! The 2026 webinar series will cover preserving different seasonal foods in a live format with the ability to ask the experts all your questions. \nJoin 91±¬ÁÏ Extension Food Preservation staff via Zoom to learn the basic steps of fermenting. You will learn the process of making your own sour pickles through the wonders of fermentation. We will explain the science of fermentation\, demonstrate fermenting pickles\, and discuss steps to success in this interactive webinar. \nOther topics this year are Freeze Drying on August 25 and Quick and Easy Preserving on September 8. Webinars are from 2-2:45 p.m. \nRegistration is required; a $5 donation per session is optional. Register here to receive the link and resources. \nFor more information or to request a reasonable accommodation\, contact Renée Whiting\, 207.581.8364; renee.whiting@maine.edu.
URL:/calendar/event/food-preservation-webinar-series-fermenting-pickles/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
LOCATION:/calendar/event/food-preservation-webinar-series-fermenting-pickles/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260728T173000
DTEND;TZID=America/New_York:20260728T190000
DTSTAMP:20260709T153610
CREATED:20260630T191906Z
LAST-MODIFIED:20260630T191906Z
UID:10012477-1785259800-1785265200@umaine.edu
SUMMARY:Pollinator-Friendly Gardening in Falmouth
DESCRIPTION:Join 91±¬ÁÏ Extension staff and volunteers for an engaging workshop on pollinator-friendly gardening. Pollinators play a vital role in supporting healthy ecosystems and food production\, and home gardeners can make a meaningful difference in protecting them. \nIn this interactive workshop\, you’ll discover the fascinating diversity of pollinators\, the challenges they face\, and practical ways to support them in your own landscape. We’ll explore how to create vibrant\, pollinator-friendly gardens using native plants\, thoughtful garden design\, and low-impact gardening practices. Participants will also learn about Maine’s Pollinator-Friendly Garden certification program and steps for becoming certified. \nParticipants will gain practical knowledge and inspiration to create gardens that support pollinators and biodiversity throughout the growing season. This workshop will take place at the 91±¬ÁÏ Gardens at Tidewater Farm\, 200 Presumpscot Point Rd\, Falmouth\, ME 04105. Registration is required and the program fee is $15 per person. \nRegister here for Pollinator Friendly Gardening!
URL:/calendar/event/pollinator-friendly-gardening-in-falmouth/
LOCATION:91±¬ÁÏ Gardens at Tidewater Farm\, Farm Gate Road\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260729T090000
DTEND;TZID=America/New_York:20260729T110000
DTSTAMP:20260709T153610
CREATED:20260630T184924Z
LAST-MODIFIED:20260709T125857Z
UID:10012455-1785315600-1785322800@umaine.edu
SUMMARY:Cancelled: Kids Can Can 2026
DESCRIPTION:Blueberry jam\, pickles\, and tomato sauce—all of these foods can be made from scratch with fruits and vegetables grown in your own garden. Join 91±¬ÁÏ Extension staff and volunteers in this hands-on\, interactive program that will teach kids ages 9+ how to grow and preserve the garden’s harvest. Each session will begin in the 91±¬ÁÏ Cooperative Extension’s Tidewater Gardens as we harvest the fruits and vegetables needed to make jam\, pickles\, tomato sauce\, and more. Then we’ll move to the 91±¬ÁÏ Regional Learning Center Demo Kitchen and prepare a batch of delicious\, preserved foods. Each participant will take home samples of what we make. \nSchedule: Cancelled \nMinimum Age: 9 years old by July 15\, 2026 \nFee: $10 per youth for all 4 weeks \nRequired Forms: (Please click to download forms\, complete for each youth participant\, and bring the completed and signed forms July 15.) \n\nHealth Form\nPhoto Release Form
URL:/calendar/event/kids-can-can-2026/2026-07-29/
LOCATION:91±¬ÁÏ Gardens at Tidewater Farm\, Farm Gate Road\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260729T130000
DTEND;TZID=America/New_York:20260729T190000
DTSTAMP:20260709T153610
CREATED:20260630T192212Z
LAST-MODIFIED:20260630T192212Z
UID:10012480-1785330000-1785351600@umaine.edu
SUMMARY:Highmoor Farm Summer Tour
DESCRIPTION:The Maine Agricultural Experiment Station\, 91±¬ÁÏ Cooperative Extension at Highmoor Farm\, and the Maine State Pomological Society are hosting the annual Summer Tour. \nThe day will be separated into sections intended for tree fruit growers and small fruit and vegetable growers\, with a catered dinner in between the sessions. All are welcome to the dinner. The orchard tour will commence before dinner\, and the small fruit and vegetable tour will begin after dinner at 6:00 p.m. \nWhen: Wednesday\, July 29\, 2026 \nTime: 1:00 p.m.-7:00 p.m. \nLocation: Highmoor Farm\, 52 US Route 202\, Monmouth\, Maine 04259 \nCost for the tour and dinner is $35. The cost for members of the Maine Pomological Society is paid for by the Society\, two per grower-membership. (Pomological Society will verify members). \nThe cost for the tour only is $10. \nOne pesticide applicator recertification credit has been approved for attending the tour. \nRegistration will close on July 20. After this date\, contact Renae Moran at 207.713.7083 or by email: rmoran@maine.edu
URL:/calendar/event/highmoor-farm-summer-tour/
LOCATION:Highmoor Farm\, 52 US Route 202\, Monmouth\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260730T090000
DTEND;TZID=America/New_York:20260730T153000
DTSTAMP:20260709T153610
CREATED:20260630T192641Z
LAST-MODIFIED:20260630T192641Z
UID:10012482-1785402000-1785425400@umaine.edu
SUMMARY:Sugarbush Management Field Day at Nutkin Knoll Farm
DESCRIPTION:Join 91±¬ÁÏ Extension\, Maine Forest Service\, the USDA Natural Resources Conservation Service\, Audubon\, MOFGA and others for a full day sugarbush field day at Nutkin Knoll Farm in Newburgh. \nMaple sugarbush management can be a complex process. Extreme weather along with new and native forest pests increase the importance of intentional forest management planning. Fortunately\, there are several service provider groups and experienced sugarbush managers to support those looking to learn more about the process. This program is designed for sugarbush managers\, consulting foresters\, forestry service providers\, and those looking to learn more about sugarbush management. \nTopics discussed will include: \n\nThe influence of forest conditions on sap yields\nAssessing sugarbush habitat\nForestry approaches to enhance sugarbush resilience\nInvasive species management\nCertification programs\nCost share opportunities for management\nAnd more.\n\nSAF CEU credits and Maine BPC Pesticide credits are being applied for and credit availability will be confirmed soon. Lunch will be provided (please note any dietary restrictions on your registration). \nRegister here for Sugarbush Management Field Day at Nutkin Knoll Farm! \nFor more information or to request a reasonable accommodation\, contact Ava Sharpe at ava.sharpe@maine.edu or 207-581-8362.
URL:/calendar/event/sugarbush-management-field-day-at-nutkin-knoll-farm/
LOCATION:Nutkin Knoll Farm\, 269 Chapman Rd\, Newburgh\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260804T123000
DTEND;TZID=America/New_York:20260804T153000
DTSTAMP:20260709T153610
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±¬ÁÏ 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:20260709T153610
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±¬ÁÏ 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±¬ÁÏ 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±¬ÁÏ Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260805T090000
DTEND;TZID=America/New_York:20260805T110000
DTSTAMP:20260709T153610
CREATED:20260630T184924Z
LAST-MODIFIED:20260709T125857Z
UID:10012458-1785920400-1785927600@umaine.edu
SUMMARY:Cancelled: Kids Can Can 2026
DESCRIPTION:Blueberry jam\, pickles\, and tomato sauce—all of these foods can be made from scratch with fruits and vegetables grown in your own garden. Join 91±¬ÁÏ Extension staff and volunteers in this hands-on\, interactive program that will teach kids ages 9+ how to grow and preserve the garden’s harvest. Each session will begin in the 91±¬ÁÏ Cooperative Extension’s Tidewater Gardens as we harvest the fruits and vegetables needed to make jam\, pickles\, tomato sauce\, and more. Then we’ll move to the 91±¬ÁÏ Regional Learning Center Demo Kitchen and prepare a batch of delicious\, preserved foods. Each participant will take home samples of what we make. \nSchedule: Cancelled \nMinimum Age: 9 years old by July 15\, 2026 \nFee: $10 per youth for all 4 weeks \nRequired Forms: (Please click to download forms\, complete for each youth participant\, and bring the completed and signed forms July 15.) \n\nHealth Form\nPhoto Release Form
URL:/calendar/event/kids-can-can-2026/2026-08-05/
LOCATION:91±¬ÁÏ Gardens at Tidewater Farm\, Farm Gate Road\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260807T100000
DTEND;TZID=America/New_York:20260807T120000
DTSTAMP:20260709T153610
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±¬ÁÏ 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/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
LOCATION:/calendar/event/food-safety-webinar-series-document-writing-to-audit-day/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260811T123000
DTEND;TZID=America/New_York:20260811T153000
DTSTAMP:20260709T153610
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±¬ÁÏ 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
END:VCALENDAR