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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260707T123000
DTEND;TZID=America/New_York:20260707T153000
DTSTAMP:20260625T043728
CREATED:20260511T202730Z
LAST-MODIFIED:20260511T202730Z
UID:10010527-1783427400-1783438200@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\, º£½ÇÉçÇø 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/2026-07-07/
LOCATION:Rogers Farm\, 914 Bennoch Road\, Old Town\, ME\, 04468\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="Uº£½ÇÉçÇø 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:20260625T043728
CREATED:20260511T195418Z
LAST-MODIFIED:20260511T195633Z
UID:10010359-1783436400-1783440000@umaine.edu
SUMMARY:Aquaculture Builders 4-H SPIN Club
DESCRIPTION:Who: Youth ages 11 – 14 \nWhen: Tuesdays – June 2 – July 6\, 2026\, from 3:00 – 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 º£½ÇÉçÇø\, and beyond! We’ll 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="Uº£½ÇÉçÇø Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260708T173000
DTEND;TZID=America/New_York:20260708T200000
DTSTAMP:20260625T043728
CREATED:20260623T170613Z
LAST-MODIFIED:20260623T170613Z
UID:10012335-1783531800-1783540800@umaine.edu
SUMMARY:Make Your Own Strawberry Jam in Falmouth
DESCRIPTION:University of º£½ÇÉçÇø Cooperative Extension will offer a workshop on making strawberry jam on Wednesday\, July 8\, 2026\, from 5:30–8 p.m. at the Cumberland County Extension Office\, 75 Clearwater Drive\, Falmouth. \nMaking Your Own Strawberry Jam covers how to prepare and preserve strawberry jam\, including methods for using less sugar. The instructor will teach safe preservation techniques for strawberries using both the boiling water bath canning method and freezing. Participants will receive recipes and a jar of homemade jam. Please bring a potholder with you to class. \nRegistration is required; the cost is $25 per workshop. For more information and to register visit the program webpage. To request a reasonable accommodation\, contact Kate McCarty at 207.781.6099 or kate.mccarty@maine.edu.
URL:/calendar/event/make-your-own-strawberry-jam-in-falmouth/
LOCATION:Uº£½ÇÉçÇø Cooperative Extension Cumberland County\, 75 Clearwater Drive\, Suite 104\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="Uº£½ÇÉçÇø Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260710T100000
DTEND;TZID=America/New_York:20260710T120000
DTSTAMP:20260625T043728
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 Uº£½ÇÉçÇø 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="Uº£½ÇÉçÇø 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:20260625T043728
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 University of º£½ÇÉçÇø’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="Uº£½ÇÉçÇø Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T100000
DTEND;TZID=America/New_York:20260714T120000
DTSTAMP:20260625T043728
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="Uº£½ÇÉçÇø Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T123000
DTEND;TZID=America/New_York:20260714T153000
DTSTAMP:20260625T043728
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\, º£½ÇÉçÇø 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="Uº£½ÇÉçÇø Cooperative Extension":MAILTO:extension@maine.edu
GEO:44.9305852;-68.6952395
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T130000
DTEND;TZID=America/New_York:20260714T163000
DTSTAMP:20260625T043728
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 University of º£½ÇÉçÇø 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 º£½ÇÉçÇø 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 Uº£½ÇÉçÇø 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\, º£½ÇÉçÇø \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:Uº£½ÇÉçÇø Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="Uº£½ÇÉçÇø Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T150000
DTEND;TZID=America/New_York:20260714T170000
DTSTAMP:20260625T043728
CREATED:20260623T164423Z
LAST-MODIFIED:20260623T164423Z
UID:10012329-1784041200-1784048400@umaine.edu
SUMMARY:Pasture Walk Series- Hodgdon
DESCRIPTION:University of º£½ÇÉçÇø 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 º£½ÇÉçÇø 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="Uº£½ÇÉçÇø Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260715T173000
DTEND;TZID=America/New_York:20260715T190000
DTSTAMP:20260625T043728
CREATED:20260623T164951Z
LAST-MODIFIED:20260623T164951Z
UID:10012330-1784136600-1784142000@umaine.edu
SUMMARY:Grow Food Safely in Urban Soils – Lewiston
DESCRIPTION:University of º£½ÇÉçÇø 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="Uº£½ÇÉçÇø Cooperative Extension- Androscoggin and Sagadahoc Counties":MAILTO:extension.andsag@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260721T123000
DTEND;TZID=America/New_York:20260721T153000
DTSTAMP:20260625T043728
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\, º£½ÇÉçÇø 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="Uº£½ÇÉçÇø Cooperative Extension":MAILTO:extension@maine.edu
GEO:44.9305852;-68.6952395
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260725T100000
DTEND;TZID=America/New_York:20260725T120000
DTSTAMP:20260625T043728
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 Uº£½ÇÉçÇø 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="Uº£½ÇÉçÇø 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:20260625T043728
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="Uº£½ÇÉçÇø 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:20260625T043728
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 University of º£½ÇÉçÇø 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 º£½ÇÉçÇø 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 Uº£½ÇÉçÇø 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\, º£½ÇÉçÇø \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:Uº£½ÇÉçÇø Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="Uº£½ÇÉçÇø Cooperative Extension":MAILTO:extension@maine.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260731T090000
DTEND;TZID=America/New_York:20260731T120000
DTSTAMP:20260625T043728
CREATED:20260327T185504Z
LAST-MODIFIED:20260327T185504Z
UID:10007374-1785488400-1785499200@umaine.edu
SUMMARY:Grant Writing Essentials
DESCRIPTION:This interactive online professional development program will teach you the basics of seeing a grant through a full cycle—from inception to completion. You’ll learn how to get your organization ready to apply for grants\, where to find funders and funding opportunities\, how to write the components of a grant and how to submit a successful application that has all the information funders want to see. \nUsing case studies\, this program will focus on real-world grant applications. Comprehensive checklists and worksheets will guide you through every step of planning\, researching\, applying to and managing a grant—without missing a thing! You’ll also develop language specific to your organization that answers common grant questions.
URL:/calendar/event/grant-writing-essentials-7/2026-07-31/
CATEGORIES:Conferences & Workshops,Faculty/Staff Development,Lectures & Seminars,Online Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260731T090000
DTEND;TZID=America/New_York:20260731T120000
DTSTAMP:20260625T043728
CREATED:20260611T135809Z
LAST-MODIFIED:20260611T135809Z
UID:10011868-1785488400-1785499200@umaine.edu
SUMMARY:Grant Writing Essentials
DESCRIPTION:You have a lot on your plate. Between annual appeals\, communications\, virtual event planning and fundraising\, you’re overwhelmed. And now you’ve been tasked with writing a grant and you don’t know where to start. Our online grant writing program can help! \nThis interactive online professional development program will teach you the basics of seeing a grant through a full cycle—from inception to completion. You’ll learn how to get your organization ready to apply for grants\, where to find funders and funding opportunities\, how to write the components of a grant and how to submit a successful application that has all the information funders want to see. \nUsing case studies\, this program will focus on real-world grant applications. Comprehensive checklists and worksheets will guide you through every step of planning\, researching\, applying to and managing a grant—without missing a thing! You’ll also develop language specific to your organization that answers common grant questions. \nThe only thing you won’t learn in this program is how to celebrate securing a grant proposal. We figure you’ve got that one covered. 🙂 \nVisit our website for more information:\nhttps://dll.umaine.edu/grant-writing/
URL:/calendar/event/grant-writing-essentials-8/2026-07-31/
CATEGORIES:Conferences & Workshops,Lectures & Seminars,Online Events
END:VEVENT
END:VCALENDAR