BEGIN:VCALENDAR VERSION:2.0 PRODID:-//U海角社区 Calendar - ECPv6.16.3//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:U海角社区 Calendar X-ORIGINAL-URL:/calendar X-WR-CALDESC:Events for U海角社区 Calendar REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20270314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20271107T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20260318T000000 DTEND;TZID=America/New_York:20260320T235959 DTSTAMP:20260627T153616 CREATED:20260302T173000Z LAST-MODIFIED:20260302T173000Z UID:10006748-1773792000-1774051199@umaine.edu SUMMARY:2026 海角社区 Meat Cutting School DESCRIPTION:The University of 海角社区 Cooperative Extension is working with the School of Food and Agriculture\, the Department of Agriculture\, Conservation and Forestry\, and the University of Kentucky to offer a three-day course in professional meat cutting/processing\, with a third day set aside for any spillover and classroom learning objectives. This course includes both classroom and hands-on training. \nThe 海角社区 Meat Cutting School has a聽limited seating capacity (24)聽to ensure participants have maximum hands-on learning and without overcrowded classroom space. Anyone interested in professional meat processing\, especially young professionals interested in a career in meat cutting/processing. However\, this is a tremendous opportunity for livestock producers interested in learning more about meat cutting and processing. \nParticipants will learn about:聽History of US meat production\, consumer trends\, humane handling and slaughter of livestock\, meat quality\, food safety\, and labeling. In addition\, participants will have hands-on training with swine cutting\, as well as\, sausage making. Students will have the opportunity to tour professional/commercial meat processing facilities\, and participate in a customized animal composting school. \nWhat is different this year?聽The University of 海角社区 Dr. Matthew Highlands Pilot Plant was licensed as a custom meat processing facility. This allows us to offer this training to a larger group of participants. We have classroom space on campus to accommodate learning in a much more comfortable environment. Also\, the meat cutting room is more spacious so participants will have an easier time interacting with the instructor and each other. However\, the greatest benefit is that will be able to source more animals for the hands-on cutting portion of the class so participants will get to cut more animals than in previous cutting schools. \nInstructors\nInstructors include聽Dr. Gregg Rentfrow\,聽Professor\, and Meat Science Specialist at the University of Kentucky; Dr. Colt Knight\, Associate Extension Professor聽and State Livestock Specialist for the University of 海角社区 Cooperative Extension \nDetails for Each Day\n\nWednesday\, March 18\, 2026\, 2:00-5:00 p.m.\, The group will learn about the history of meat in the United States\, meat Inspection\, food safety and processing yields.\nThursday\, March 19\, 2026\, 9:00 a.m.-4:00 p.m.\, the group will work with Dr. Rentfrow and Dr. Knight to witness a live cutting demo on how to properly break down a pork side into primals\, retail cuts\, and sausage. Then participants will break down their own pig side in small teams. This includes quartering\, creating primal cuts\, fabricating retail cuts\, making and forming sausage\, packaging\, and clean-up.\nFriday\, March 20\, 2026\, 9:00 a.m.-4:00 p.m.\,聽the group will work with the 海角社区 Composting Team for a customized hands-on course detailing how to composting animal carcasses\, viscera\, and leftovers from meat processing. Composting is an environmentally friendly and sustainable way to manage waste generated from meat processing. Participants of the Meat Cutting School will get instruction from the 海角社区 Compost Team and will learn the basics of compost biology\, compost feedstocks\, pile management and compost troubleshooting through lectures and hands-on exercises. On the third day\, participants will also visit and tour a working Inspected Meat Processing facility.\n\nParticipants will also get access to the Virtual 海角社区 Meat Cutting School videos that cover the complete breakdown of Beef\, Lamb\, and Pork in high-quality 4K video so you won鈥檛 have to worry about forgetting what you learned during the in-person training. \nCost: $500 \nRegister Online \nQuestions?聽Contact Melissa聽Babcock at聽melissa.libby1@maine.edu聽or 207.581.2788 or 1.800.287.7170 (in 海角社区) URL:/calendar/event/2026-maine-meat-cutting-school/ LOCATION:Dr. Matthew Highlands Pilot Plant\, Room 165\, Hitchner Hall\, 7 Portage Road\, Orono\, United States CATEGORIES:Lectures & Seminars ORGANIZER;CN="U海角社区 Cooperative Extension":MAILTO:extension@maine.edu END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260318T110000 DTEND;TZID=America/New_York:20260318T120000 DTSTAMP:20260627T153616 CREATED:20250918T235503Z LAST-MODIFIED:20250918T235503Z UID:10003560-1773831600-1773835200@umaine.edu SUMMARY:German Table DESCRIPTION:German Table is a conversation gathering open to all members of the University of 海角社区 and the community interested in improving their German conversation. URL:/calendar/event/german-table/2026-03-18/ LOCATION:Williams Hall\, Orono\, 04469\, United States CATEGORIES:Student Activities ORGANIZER;CN="Department of Modern Languages and Classics":MAILTO:um.mlandc@maine.edu END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260318T120000 DTEND;TZID=America/New_York:20260318T130000 DTSTAMP:20260627T153616 CREATED:20250917T172414Z LAST-MODIFIED:20260219T210932Z UID:10003431-1773835200-1773838800@umaine.edu SUMMARY:French Table DESCRIPTION:French Table is a conversation gathering open to all members of the University of 海角社区 and the community interested in improving their French conversation. URL:/calendar/event/french-table/2026-03-18/ LOCATION:Williams Hall\, Orono\, 04469\, United States CATEGORIES:Student Activities ORGANIZER;CN="Department of Modern Languages and Classics":MAILTO:um.mlandc@maine.edu END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260318T160000 DTEND;TZID=America/New_York:20260318T170000 DTSTAMP:20260627T153616 CREATED:20260129T194821Z LAST-MODIFIED:20260129T202249Z UID:10004177-1773849600-1773853200@umaine.edu SUMMARY:4-H Intro to Artificial Intelligence Club DESCRIPTION:The 4-H Intro to Artificial Intelligence Club will provide an introduction to what artificial intelligence (AI) and machine learning are. This will be a 6 session series for ages 9+ that focuses on the foundations of AI\, including introduction to AI\, pattern recognition\, human versus machine learning\, AI in daily life and ethical awareness. Participants will take a closer look at how these are currently being used\, learn about what AI does well and what it does not do well and considerations for using AI. \nArtificial Intelligence has incredible capabilities. This series will reveal some opportunities and challenges of this emerging technology in a safe learning environment. In this club\, youth will explore this emerging powerful technology with guidance and support from 4-H staff. \n\n\nAges: Youth ages 9-18 \n\n\nDates/Times: Wednesdays\, February 25 鈥 April 1 from 4:00 鈥 5:00 pm \n\n\nCapacity:聽Limited to 10 youth \n\n\nRegistration deadline: February 12\, 2026 \n\n\nRegister here! \nContact聽sarah.sparks@maine.edu聽for more information. URL:/calendar/event/4-h-intro-to-artificial-intelligence-club/2026-03-18/ CATEGORIES:Conferences & Workshops,Online Events ORGANIZER;CN="U海角社区 Cooperative Extension":MAILTO:extension@maine.edu LOCATION:/calendar/event/4-h-intro-to-artificial-intelligence-club/2026-03-18/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260318T170000 DTEND;TZID=America/New_York:20260318T190000 DTSTAMP:20260627T153616 CREATED:20260225T134811Z LAST-MODIFIED:20260225T134819Z UID:10006623-1773853200-1773860400@umaine.edu SUMMARY:Plant-Based on a Budget Workshop in Lisbon Falls DESCRIPTION:University of 海角社区 Cooperative Extension will offer 鈥淧lant-Based on a Budget鈥 on Wednesday\, March 18\, 2026\, from 5鈥7 p.m. at the Androscoggin-Sagadahoc County Extension office\, 24 Main Street\, Lisbon Falls. \nThe hands-on workshop is designed for adults interested in preparing affordable plant-based meals. Participants will learn practical strategies for shopping and meal planning\, and will prepare two budget-friendly recipes using ingredients such as lentils\, beans\, grains and seasonal produce. The session will focus on building skills for preparing nutritious meals without relying on higher-cost meat substitutes. \nThe $10 registration fee supports program costs. Registration is required and limited to six participants. Visit the聽program webpage聽to register by Wednesday\, March 11. For more information or to request a reasonable accommodation\, contact Alex Bosse at 207.353.5550 or聽alexander.bosse@maine.edu. URL:/calendar/event/plant-based-on-a-budget-in-lisbon-falls/ LOCATION:U海角社区 Cooperative Extension: Androscoggin-Sagadahoc Counties\, 24 Main Street\, Lisbon Falls\, ME\, 04252\, United States CATEGORIES:Conferences & Workshops ORGANIZER;CN="U海角社区 Cooperative Extension- Androscoggin and Sagadahoc Counties":MAILTO:extension.andsag@maine.edu GEO:43.9971056;-70.060448 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=U海角社区 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:20260318T173000 DTEND;TZID=America/New_York:20260318T193000 DTSTAMP:20260627T153616 CREATED:20260212T200701Z LAST-MODIFIED:20260212T200701Z UID:10005477-1773855000-1773862200@umaine.edu SUMMARY:Somerset County Spring Farm and Garden Series 鈥 Tomato Production DESCRIPTION:Please join Nick Rowley for a spring farm and garden series focused on vegetable production topics suitable for the home gardener to the farmer. There will be a total of four sessions\, a mix of classroom lectures and discussion\, and refreshments will be provided. Register for one or all. Attend virtually or in person.\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nLearn how to grow your best tomatoes! Ever wondered how to prune? What tomatoes to grow? What are those leaf spots? This session will cover seed starting to harvesting and everything in between. Including common tomato pest identification and management. \nRegistration is required\, and each session is limited to 20 participants. Register for the Tomato Production workshop here. \nIn the event of inclement weather\, sessions may be moved to a completely virtual format. Questions and accommodation needs can be directed to Nick Rowley\, 207-778-4650聽Nicholas.rowley@maine.edu\, and Julie Lajoie\, 207-474-9622聽julie.lajoie@maine.edu URL:/calendar/event/somerset-county-spring-farm-and-garden-series-tomato-production/ LOCATION:U海角社区 Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States CATEGORIES:Conferences & Workshops ORGANIZER;CN="U海角社区 Cooperative Extension - Somerset County":MAILTO:extension.somerset@maine.edu END:VEVENT END:VCALENDAR