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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260613T083000
DTEND;TZID=America/New_York:20260613T150000
DTSTAMP:20260611T081001
CREATED:20260522T131749Z
LAST-MODIFIED:20260522T135621Z
UID:10010904-1781339400-1781362800@umaine.edu
SUMMARY:June Jamboree
DESCRIPTION:91爆料 Cooperative Extension in Hancock County is hosting the annual 4-H June Jamboree on June 13\, 2026\, at the Blue Hill Fairgrounds\, 223 Ellsworth Road. This event\, a beloved tradition for 4-H members and the wider community\, promises a weekend of hands-on learning\, outdoor adventures and family-friendly fun. \n4-H June Jamboree is designed to engage youth ages 5-18 in a variety of educational activities and workshops. Participants will have the opportunity to explore interests in agriculture\, animal science\, environmental stewardship\, and more. Highlights of the event include: STEM workshops with interactive projects; outdoor wellness activities such as archery\, camping and nature exploration; arts and crafts projects; and games and challenges designed to foster teamwork and leadership skills. \nMore than an educational experience\, the event is a celebration of the 4-H community\, providing a venue for youth to explore their passions\, develop new skills and make lifelong friends. Families are encouraged to participate. Register by June 6 on the program website. \nFor more information or to request a reasonable accommodation\, contact Leah McCluskey at leah.mccluskey@maine.edu or 207.667.8212.
URL:/calendar/event/june-jamboree/
LOCATION:Blue Hill Fairgrounds\, 233 Ellsworth Road\, Ellsworth\, ME\, 04614\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension - Hancock County":MAILTO:extension.hancock@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260615T100000
DTEND;TZID=America/New_York:20260615T120000
DTSTAMP:20260611T081001
CREATED:20260415T205955Z
LAST-MODIFIED:20260415T205955Z
UID:10008065-1781517600-1781524800@umaine.edu
SUMMARY:Signs of the Seasons Environmental Monitoring Program Training
DESCRIPTION:Maine Sea Grant will offer in-person volunteer training for the Signs of the Seasons program at the Ecology Center in the Cathance River Nature Preserve\, in Topsham\, Maine\, co-hosted by Brunswick-Topsham Land Trust. Participants will learn about the goals of the program\, learn how to make scientific observations of phenology (the study of cyclic and seasonal changes of plants and animals)\, practice making phenology observations outdoors at the preserve\, and leave with the tools and knowledge needed to set up their own site to observe and record changes in phenology in their own yard or community. \nRegistration is required for this free educational program\, and will be limited to the first 8 registrants\, due to the parking capacity at the site (carpools will allow for additional registrants). \nPlease register using this form.
URL:/calendar/event/signs-of-the-seasons-environmental-monitoring-program-training/
LOCATION:Cathance River Nature Preserve Ecology Center\, Highland Green Development\, Topsham\, 04086\, United States
CATEGORIES:Public Programs and Shows
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260615T110000
DTEND;TZID=America/New_York:20260615T120000
DTSTAMP:20260611T081001
CREATED:20260511T201532Z
LAST-MODIFIED:20260511T201532Z
UID:10010523-1781521200-1781524800@umaine.edu
SUMMARY:Pasture Walk in Penobscot County
DESCRIPTION:Quill鈥檚 End is a community farm based on pasture\, using mob-grazing and rotational methods. Their Jersey\, Guernsey\, and Shorthorn cows thrive on lush forage\, producing high-quality dairy and rose veal. They also raise whey-fed pork\, pastured poultry\, and organic produce\, all managed with holistic practices that emphasize soil and animal health. \nWhen:聽Monday\, June 15\, 2026 \nTime:聽11 a.m. \nLocation:聽Quill鈥檚 End Farm\, 195 Front Ridge Road\, North Penobscot\, Maine 04476 \nCost:聽Free \nRegistration: Register here for the Pasture Walk in Penobscot County \nIf you need more information\, please contact Jaime Garzon at jaime.garzon@maine.edu or 207-581-2956.
URL:/calendar/event/pasture-walk-in-penobscot-county/
LOCATION:Quill鈥檚 End Farm\, 195 Front Ridge Road\, North Penobscot\, Maine\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260616T150000
DTEND;TZID=America/New_York:20260616T160000
DTSTAMP:20260611T081001
CREATED:20260511T195418Z
LAST-MODIFIED:20260511T195633Z
UID:10010350-1781622000-1781625600@umaine.edu
SUMMARY:Aquaculture Builders 4-H SPIN Club
DESCRIPTION:Who:聽Youth ages 11 鈥� 14 \nWhen: Tuesdays 鈥� June 2 鈥� July 6\, 2026\, from 3:00 鈥� 4:00 pm \nWhere: Lafayette and Rawcliffe 4-H Science and Engineering Learning Center\, 491 College Ave\, Orono\, ME \nWhat: The Aquaculture Builders SPIN Club will explore how and why we grow aquatic organisms\, like oysters and kelp\, but through an engineering lens. Participants will learn about the diverse range of species we grow right here in Maine\, and beyond! We鈥檒l use that knowledge to help us complete a hands-on engineering challenge unique to each species. Hope to see you there! \nRegister for Aquaculture Builders 4-H SPIN Club here!
URL:/calendar/event/aquaculture-builders-4-h-spin-club/2026-06-16/
LOCATION:Lafayette and Rawcliffe 4-H Science and Engineering Learning Center\, 491 College Avenue\, Orono\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260617T100000
DTEND;TZID=America/New_York:20260617T110000
DTSTAMP:20260611T081001
CREATED:20260522T133603Z
LAST-MODIFIED:20260522T133603Z
UID:10010910-1781690400-1781694000@umaine.edu
SUMMARY:Hands-on Gardening and Nutrition Education Program in Caribou
DESCRIPTION:91爆料 Cooperative Extension鈥檚 Expanded Food and Nutrition Education Program (EFNEP) will offer a free\, hands-on gardening and nutrition education program for young adults and adults with children in the household at the Caribou Parks and Rec Maintenance Shop at 903 Main Street\, Caribou. It will start at 10 a.m. on June 17 (rain date to be determined by enrolled participants) and will continue weekly through the summer. \nThis series of hands-on gardening and nutrition sessions is intended for individuals interested in learning how to grow their own food. Each family will have a raised bed garden to use on site and all garden materials will be provided. \nThe program will cover a range of topics\, including food safety and cooking techniques that maximize nutrition while minimizing costs. The program will also provide free cooking tools to participants who complete all classes. \nThis gardening and nutrition series is a collaborative effort between 91爆料 Extension and Caribou Parks and Recreation\, community partners who share a common goal of promoting healthy eating habits and enhancing food preparation skills. \nRegistration is required. Space is limited to four families. To register or to request reasonable accommodation\, contact Laurie Theriault at laurie.theriault@maine.edu or 207.249.4688. \nThis EFNEP class series is intended for families and young adults of Aroostook County who live in Caribou. For more information about classes in your area\, visit the EFNEP class request webpage or email extension.efnep@maine.edu.
URL:/calendar/event/hands-on-gardening-and-nutrition-education-program-in-caribou/
LOCATION:Caribou Parks and Rec Maintenance Shop\, 903 Main Street\, Caribou\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension - Aroostook County - Fort Kent":MAILTO:extension.northa@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260617T153000
DTEND;TZID=America/New_York:20260617T170000
DTSTAMP:20260611T081001
CREATED:20260522T132922Z
LAST-MODIFIED:20260522T132922Z
UID:10010907-1781710200-1781715600@umaine.edu
SUMMARY:Introduction to 4-H  Community Workshop
DESCRIPTION:91爆料 Cooperative Extension and the Joy Truck 4-H Collaborative are hosting an Introduction to 4-H Community Workshop from 3:30鈥�5 p.m. on Wednesday\, June 17 at Bernard Jones American Legion Post 92\, 67 Railroad Ave.\, Brownville. \nParents and families of all ages will learn more about 4-H from Jen Lobley\, Extension professor of volunteer development. 4-H is a community that depends on caring adult volunteers to support youth as they grow\, building skills and confidence. Workshop participants will explore what makes 4-H programs unique\, how volunteers help youth thrive and ways to get involved that match their interests\, skills\, and schedule. Supervised activities for kids and teens will be available during the workshop. \nThe program is free. Visit the event page to register. For more information or to request a reasonable accommodation\, contact Anette Moulton at 207.564.3301 or anette.moulton@maine.edu.
URL:/calendar/event/introduction-to-4-h-community-workshop/
LOCATION:Bernard Jones American Legion\, 67 Railroad Avenue\, Brownville\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension - Piscataquis County":MAILTO:extension.piscataquis@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260618T130000
DTEND;TZID=America/New_York:20260618T163000
DTSTAMP:20260611T081001
CREATED:20260303T131144Z
LAST-MODIFIED:20260609T194249Z
UID:10006761-1781787600-1781800200@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鈥檚 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爆料 Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at聽ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an聽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聽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爆料 Extension\nproviding information at local farmers鈥� 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:聽Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*聽 \n\nJune 18:聽Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23:聽Jams & Jellies\nJuly 14:聽Drying & Preserving Herbs\nJuly 28:聽Pressure Canning & Freezing Vegetables\nAugust 4:聽Pickling & Fermenting\nAugust 11:聽Canning Acidic Foods & Freezing Fruit\nAugust 18:聽Tomatoes & Tomato Products\nAugust 25:聽Final Exam\n\nTime:聽1:00-4:30 p.m. \nWorkshop Leader:聽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!聽 \n\n\n\n聽
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan/2026-06-18/
LOCATION:91爆料 Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260623T130000
DTEND;TZID=America/New_York:20260623T163000
DTSTAMP:20260611T081001
CREATED:20260303T131144Z
LAST-MODIFIED:20260609T194249Z
UID:10006764-1782219600-1782232200@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鈥檚 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爆料 Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at聽ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an聽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聽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爆料 Extension\nproviding information at local farmers鈥� 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:聽Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*聽 \n\nJune 18:聽Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23:聽Jams & Jellies\nJuly 14:聽Drying & Preserving Herbs\nJuly 28:聽Pressure Canning & Freezing Vegetables\nAugust 4:聽Pickling & Fermenting\nAugust 11:聽Canning Acidic Foods & Freezing Fruit\nAugust 18:聽Tomatoes & Tomato Products\nAugust 25:聽Final Exam\n\nTime:聽1:00-4:30 p.m. \nWorkshop Leader:聽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!聽 \n\n\n\n聽
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan/2026-06-23/
LOCATION:91爆料 Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260623T150000
DTEND;TZID=America/New_York:20260623T160000
DTSTAMP:20260611T081001
CREATED:20260511T195418Z
LAST-MODIFIED:20260511T195633Z
UID:10010353-1782226800-1782230400@umaine.edu
SUMMARY:Aquaculture Builders 4-H SPIN Club
DESCRIPTION:Who:聽Youth ages 11 鈥� 14 \nWhen: Tuesdays 鈥� June 2 鈥� July 6\, 2026\, from 3:00 鈥� 4:00 pm \nWhere: Lafayette and Rawcliffe 4-H Science and Engineering Learning Center\, 491 College Ave\, Orono\, ME \nWhat: The Aquaculture Builders SPIN Club will explore how and why we grow aquatic organisms\, like oysters and kelp\, but through an engineering lens. Participants will learn about the diverse range of species we grow right here in Maine\, and beyond! We鈥檒l use that knowledge to help us complete a hands-on engineering challenge unique to each species. Hope to see you there! \nRegister for Aquaculture Builders 4-H SPIN Club here!
URL:/calendar/event/aquaculture-builders-4-h-spin-club/2026-06-23/
LOCATION:Lafayette and Rawcliffe 4-H Science and Engineering Learning Center\, 491 College Avenue\, Orono\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260625T180000
DTEND;TZID=America/New_York:20260625T200000
DTSTAMP:20260611T081001
CREATED:20260511T202005Z
LAST-MODIFIED:20260511T202005Z
UID:10010526-1782410400-1782417600@umaine.edu
SUMMARY:York County Farmers' Network Series: Strawberry Social
DESCRIPTION:鈥淲hen Agriculture and Conservation Connects 鈥� Securing a Future for Local Food Production.鈥� The Third Annual YCFN Strawberry Social \nThis event will be held in collaboration with the聽Great Works Regional Land Trust. The event will be limited to聽80 participants\, with registration offered on a first-come\, first-served basis and a聽$5 registration fee. We emphasize that the strawberries are from Spiller farm\, the biscuits are handmade\, and dinner will be provided. \nBill and Anna Spiller \nBill鈥檚 story is exceptionally compelling. He has been farming here since 1967. He know every bump and gully on his land. He and Anna know the wildlife that depend on these acres. He has been innovative in his ag practices- doing PYOs before PYOs were a thing and building an on-site market.. He donates food to food pantries- thus sharing the bounty his land produces. He wanted to see his farm continue beyond his ownership to produce local food for local people and he committed to that idea by selling a conservation easement. This is where the past shaped the present and meets the future. There are few things that are more compelling than this. \nThis is an opportunity for the farmers within the farmer鈥檚 network and the members that have supported GWRLT鈥檚 conservation efforts to hear and celebrate this commitment. This is also a chance for farmers to see they have support and respect from a broader public. \nRegister here for the York County Farmers鈥� Network Series: Strawberry Social
URL:/calendar/event/york-county-farmers-network-series-strawberry-social/
LOCATION:Spiller Farm\, 85 Spiller Farm Ln\, Wells\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension - York County":MAILTO:extension.york@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260630T150000
DTEND;TZID=America/New_York:20260630T160000
DTSTAMP:20260611T081001
CREATED:20260511T195418Z
LAST-MODIFIED:20260511T195633Z
UID:10010356-1782831600-1782835200@umaine.edu
SUMMARY:Aquaculture Builders 4-H SPIN Club
DESCRIPTION:Who:聽Youth ages 11 鈥� 14 \nWhen: Tuesdays 鈥� June 2 鈥� July 6\, 2026\, from 3:00 鈥� 4:00 pm \nWhere: Lafayette and Rawcliffe 4-H Science and Engineering Learning Center\, 491 College Ave\, Orono\, ME \nWhat: The Aquaculture Builders SPIN Club will explore how and why we grow aquatic organisms\, like oysters and kelp\, but through an engineering lens. Participants will learn about the diverse range of species we grow right here in Maine\, and beyond! We鈥檒l use that knowledge to help us complete a hands-on engineering challenge unique to each species. Hope to see you there! \nRegister for Aquaculture Builders 4-H SPIN Club here!
URL:/calendar/event/aquaculture-builders-4-h-spin-club/2026-06-30/
LOCATION:Lafayette and Rawcliffe 4-H Science and Engineering Learning Center\, 491 College Avenue\, Orono\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260707T123000
DTEND;TZID=America/New_York:20260707T153000
DTSTAMP:20260611T081001
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010527-1783427400-1783438200@umaine.edu
SUMMARY:C.H.E.F.鈥檚 Club: Create\, Harvest\, Eat\, Farm
DESCRIPTION:When:聽Tuesdays\, July 7 鈥� August 18\, 2026 (Six-week program) \nNo session the week of July 27\, 2026 \nTime:聽12:30 p.m.-3:30 p.m. \nLocation:聽Rogers Farm Demonstration Garden\, 914 Bennoch Road\, Old Town\, Maine 04468 \nGrades:聽youth entering 7th & 8th grades \nProgram Description \nC.H.E.F.鈥檚 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:聽10 participants \nRegister for C.H.E.F here!
URL:/calendar/event/c-h-e-f-s-club-create-harvest-eat-farm/2026-07-07/
LOCATION:Rogers Farm\, 914 Bennoch Road\, Old Town\, ME\, 04468\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 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:20260707T150000
DTEND;TZID=America/New_York:20260707T160000
DTSTAMP:20260611T081001
CREATED:20260511T195418Z
LAST-MODIFIED:20260511T195633Z
UID:10010359-1783436400-1783440000@umaine.edu
SUMMARY:Aquaculture Builders 4-H SPIN Club
DESCRIPTION:Who:聽Youth ages 11 鈥� 14 \nWhen: Tuesdays 鈥� June 2 鈥� July 6\, 2026\, from 3:00 鈥� 4:00 pm \nWhere: Lafayette and Rawcliffe 4-H Science and Engineering Learning Center\, 491 College Ave\, Orono\, ME \nWhat: The Aquaculture Builders SPIN Club will explore how and why we grow aquatic organisms\, like oysters and kelp\, but through an engineering lens. Participants will learn about the diverse range of species we grow right here in Maine\, and beyond! We鈥檒l use that knowledge to help us complete a hands-on engineering challenge unique to each species. Hope to see you there! \nRegister for Aquaculture Builders 4-H SPIN Club here!
URL:/calendar/event/aquaculture-builders-4-h-spin-club/2026-07-07/
LOCATION:Lafayette and Rawcliffe 4-H Science and Engineering Learning Center\, 491 College Avenue\, Orono\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260710T100000
DTEND;TZID=America/New_York:20260710T120000
DTSTAMP:20260611T081001
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爆料 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鈥攌nowledge they can immediately apply in their operations\, classrooms\, or regulatory work. \nFood Adulteration Training\nDetecting harmful bacteria like聽Vibrio parahaemolyticus聽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/
LOCATION:/calendar/event/food-safety-webinar-series-practical-colorimetric-method/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T123000
DTEND;TZID=America/New_York:20260714T153000
DTSTAMP:20260611T081001
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010530-1784032200-1784043000@umaine.edu
SUMMARY:C.H.E.F.鈥檚 Club: Create\, Harvest\, Eat\, Farm
DESCRIPTION:When:聽Tuesdays\, July 7 鈥� August 18\, 2026 (Six-week program) \nNo session the week of July 27\, 2026 \nTime:聽12:30 p.m.-3:30 p.m. \nLocation:聽Rogers Farm Demonstration Garden\, 914 Bennoch Road\, Old Town\, Maine 04468 \nGrades:聽youth entering 7th & 8th grades \nProgram Description \nC.H.E.F.鈥檚 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:聽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爆料 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:20260611T081001
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鈥檚 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爆料 Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at聽ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an聽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聽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爆料 Extension\nproviding information at local farmers鈥� 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:聽Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*聽 \n\nJune 18:聽Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23:聽Jams & Jellies\nJuly 14:聽Drying & Preserving Herbs\nJuly 28:聽Pressure Canning & Freezing Vegetables\nAugust 4:聽Pickling & Fermenting\nAugust 11:聽Canning Acidic Foods & Freezing Fruit\nAugust 18:聽Tomatoes & Tomato Products\nAugust 25:聽Final Exam\n\nTime:聽1:00-4:30 p.m. \nWorkshop Leader:聽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!聽 \n\n\n\n聽
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan/2026-07-14/
LOCATION:91爆料 Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260721T123000
DTEND;TZID=America/New_York:20260721T153000
DTSTAMP:20260611T081001
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010533-1784637000-1784647800@umaine.edu
SUMMARY:C.H.E.F.鈥檚 Club: Create\, Harvest\, Eat\, Farm
DESCRIPTION:When:聽Tuesdays\, July 7 鈥� August 18\, 2026 (Six-week program) \nNo session the week of July 27\, 2026 \nTime:聽12:30 p.m.-3:30 p.m. \nLocation:聽Rogers Farm Demonstration Garden\, 914 Bennoch Road\, Old Town\, Maine 04468 \nGrades:聽youth entering 7th & 8th grades \nProgram Description \nC.H.E.F.鈥檚 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:聽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爆料 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:20260727T000000
DTEND;TZID=America/New_York:20260731T235959
DTSTAMP:20260611T081001
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爆料 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:20260728T130000
DTEND;TZID=America/New_York:20260728T163000
DTSTAMP:20260611T081001
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鈥檚 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爆料 Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at聽ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an聽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聽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爆料 Extension\nproviding information at local farmers鈥� 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:聽Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*聽 \n\nJune 18:聽Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23:聽Jams & Jellies\nJuly 14:聽Drying & Preserving Herbs\nJuly 28:聽Pressure Canning & Freezing Vegetables\nAugust 4:聽Pickling & Fermenting\nAugust 11:聽Canning Acidic Foods & Freezing Fruit\nAugust 18:聽Tomatoes & Tomato Products\nAugust 25:聽Final Exam\n\nTime:聽1:00-4:30 p.m. \nWorkshop Leader:聽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!聽 \n\n\n\n聽
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan/2026-07-28/
LOCATION:91爆料 Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260804T123000
DTEND;TZID=America/New_York:20260804T153000
DTSTAMP:20260611T081001
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010536-1785846600-1785857400@umaine.edu
SUMMARY:C.H.E.F.鈥檚 Club: Create\, Harvest\, Eat\, Farm
DESCRIPTION:When:聽Tuesdays\, July 7 鈥� August 18\, 2026 (Six-week program) \nNo session the week of July 27\, 2026 \nTime:聽12:30 p.m.-3:30 p.m. \nLocation:聽Rogers Farm Demonstration Garden\, 914 Bennoch Road\, Old Town\, Maine 04468 \nGrades:聽youth entering 7th & 8th grades \nProgram Description \nC.H.E.F.鈥檚 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:聽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爆料 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:20260611T081001
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鈥檚 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爆料 Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at聽ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an聽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聽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爆料 Extension\nproviding information at local farmers鈥� 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:聽Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*聽 \n\nJune 18:聽Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23:聽Jams & Jellies\nJuly 14:聽Drying & Preserving Herbs\nJuly 28:聽Pressure Canning & Freezing Vegetables\nAugust 4:聽Pickling & Fermenting\nAugust 11:聽Canning Acidic Foods & Freezing Fruit\nAugust 18:聽Tomatoes & Tomato Products\nAugust 25:聽Final Exam\n\nTime:聽1:00-4:30 p.m. \nWorkshop Leader:聽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!聽 \n\n\n\n聽
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan/2026-08-04/
LOCATION:91爆料 Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260807T100000
DTEND;TZID=America/New_York:20260807T120000
DTSTAMP:20260611T081001
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爆料 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鈥攌nowledge 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鈥檚 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爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260811T123000
DTEND;TZID=America/New_York:20260811T153000
DTSTAMP:20260611T081001
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010539-1786451400-1786462200@umaine.edu
SUMMARY:C.H.E.F.鈥檚 Club: Create\, Harvest\, Eat\, Farm
DESCRIPTION:When:聽Tuesdays\, July 7 鈥� August 18\, 2026 (Six-week program) \nNo session the week of July 27\, 2026 \nTime:聽12:30 p.m.-3:30 p.m. \nLocation:聽Rogers Farm Demonstration Garden\, 914 Bennoch Road\, Old Town\, Maine 04468 \nGrades:聽youth entering 7th & 8th grades \nProgram Description \nC.H.E.F.鈥檚 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:聽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爆料 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:20260611T081001
CREATED:20260303T131144Z
LAST-MODIFIED:20260609T194249Z
UID:10006776-1786453200-1786465800@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鈥檚 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爆料 Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at聽ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an聽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聽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爆料 Extension\nproviding information at local farmers鈥� 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:聽Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*聽 \n\nJune 18:聽Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23:聽Jams & Jellies\nJuly 14:聽Drying & Preserving Herbs\nJuly 28:聽Pressure Canning & Freezing Vegetables\nAugust 4:聽Pickling & Fermenting\nAugust 11:聽Canning Acidic Foods & Freezing Fruit\nAugust 18:聽Tomatoes & Tomato Products\nAugust 25:聽Final Exam\n\nTime:聽1:00-4:30 p.m. \nWorkshop Leader:聽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!聽 \n\n\n\n聽
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan/2026-08-11/
LOCATION:91爆料 Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260812T100000
DTEND;TZID=America/New_York:20260812T153000
DTSTAMP:20260611T081001
CREATED:20260429T194341Z
LAST-MODIFIED:20260429T194500Z
UID:10008857-1786528800-1786548600@umaine.edu
SUMMARY:Invasive Plant Educational Workshop- Dover-Foxcroft
DESCRIPTION:Join 91爆料 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鈥攇et 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聽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爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260818T123000
DTEND;TZID=America/New_York:20260818T153000
DTSTAMP:20260611T081001
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010542-1787056200-1787067000@umaine.edu
SUMMARY:C.H.E.F.鈥檚 Club: Create\, Harvest\, Eat\, Farm
DESCRIPTION:When:聽Tuesdays\, July 7 鈥� August 18\, 2026 (Six-week program) \nNo session the week of July 27\, 2026 \nTime:聽12:30 p.m.-3:30 p.m. \nLocation:聽Rogers Farm Demonstration Garden\, 914 Bennoch Road\, Old Town\, Maine 04468 \nGrades:聽youth entering 7th & 8th grades \nProgram Description \nC.H.E.F.鈥檚 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:聽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爆料 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:20260611T081001
CREATED:20260303T131144Z
LAST-MODIFIED:20260609T194249Z
UID:10006779-1787058000-1787070600@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鈥檚 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爆料 Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at聽ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an聽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聽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爆料 Extension\nproviding information at local farmers鈥� 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:聽Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*聽 \n\nJune 18:聽Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23:聽Jams & Jellies\nJuly 14:聽Drying & Preserving Herbs\nJuly 28:聽Pressure Canning & Freezing Vegetables\nAugust 4:聽Pickling & Fermenting\nAugust 11:聽Canning Acidic Foods & Freezing Fruit\nAugust 18:聽Tomatoes & Tomato Products\nAugust 25:聽Final Exam\n\nTime:聽1:00-4:30 p.m. \nWorkshop Leader:聽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!聽 \n\n\n\n聽
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan/2026-08-18/
LOCATION:91爆料 Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260825T130000
DTEND;TZID=America/New_York:20260825T163000
DTSTAMP:20260611T081001
CREATED:20260303T131144Z
LAST-MODIFIED:20260609T194249Z
UID:10006782-1787662800-1787675400@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鈥檚 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爆料 Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at聽ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an聽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聽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爆料 Extension\nproviding information at local farmers鈥� 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:聽Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*聽 \n\nJune 18:聽Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23:聽Jams & Jellies\nJuly 14:聽Drying & Preserving Herbs\nJuly 28:聽Pressure Canning & Freezing Vegetables\nAugust 4:聽Pickling & Fermenting\nAugust 11:聽Canning Acidic Foods & Freezing Fruit\nAugust 18:聽Tomatoes & Tomato Products\nAugust 25:聽Final Exam\n\nTime:聽1:00-4:30 p.m. \nWorkshop Leader:聽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!聽 \n\n\n\n聽
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan/2026-08-25/
LOCATION:91爆料 Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260911T100000
DTEND;TZID=America/New_York:20260911T120000
DTSTAMP:20260611T081001
CREATED:20260325T124602Z
LAST-MODIFIED:20260325T124602Z
UID:10007088-1789120800-1789128000@umaine.edu
SUMMARY:Food Safety Webinar Series: Food Safety Without Fear: Building Safe Products from Day One
DESCRIPTION:The 91爆料 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鈥攌nowledge they can immediately apply in their operations\, classrooms\, or regulatory work. \nFood Safety Without Fear: Building Safe Products from Day One\nFood safety doesn鈥檛 have to be intimidating\, expensive\, or a barrier to innovation. Drawing on real-world experience launching Maine Garum Company\, Liam Fisher discusses how to integrate food safety directly into seafood product development early\, simply\, and effectively. We鈥檒l break down how to think about risk analysis\, navigate regulation\, design safe processes\, and build confidence so you can create without聽fear. If you鈥檝e ever felt overwhelmed by regulations or unsure where to start\, this talk is for you. \nTo Register and Receive Webinar Zoom Link
URL:/calendar/event/food-safety-webinar-series-ffood-safety-without-fear-building-safe-products-from-day-one/
LOCATION:/calendar/event/food-safety-webinar-series-ffood-safety-without-fear-building-safe-products-from-day-one/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261016T100000
DTEND;TZID=America/New_York:20261016T120000
DTSTAMP:20260611T081001
CREATED:20260325T124739Z
LAST-MODIFIED:20260325T124739Z
UID:10007090-1792144800-1792152000@umaine.edu
SUMMARY:Food Safety Webinar Series: Scaling the Solution: Product Development and Innovations in the Green Crab Industry
DESCRIPTION:The 91爆料 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鈥攌nowledge they can immediately apply in their operations\, classrooms\, or regulatory work. \nScaling the Solution: Product Development and Innovations in the Green Crab Industry\nGreen crab might be one of the world鈥檚 most destructive invasive species but it鈥檚聽also a delicious and versatile seafood. GreenCrab.org is a 501(c)(3) nonprofit with a two-clawed approach: building culinary markets for green crab and spreading awareness of its invasive impact. In partnership with harvesters\, chefs\, and wholesalers\, GreenCrab.org helps get green crabs out of coastal waters and onto plates. In today鈥檚 talk\, Founder and Director Mary Parks explores the challenges associated with building out culinary green crab markets\, processing\, and product innovations. \nTo Register and Receive Webinar Zoom Link
URL:/calendar/event/food-safety-webinar-series-scaling-the-solution/
LOCATION:/calendar/event/food-safety-webinar-series-scaling-the-solution/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="91爆料 Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
END:VCALENDAR