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DTSTART;TZID=America/New_York:20260530T090000
DTEND;TZID=America/New_York:20260531T160000
DTSTAMP:20260509T214857
CREATED:20260421T184203Z
LAST-MODIFIED:20260421T184203Z
UID:10008653-1780131600-1780243200@umaine.edu
SUMMARY:2026 Sheep Shearing School in Belgrade
DESCRIPTION:This two-day workshop is for individuals interested in learning to shear sheep on the producer or professional level. Topics covered during the school include crutching and full-body shearing. Participants must be able to bend for extended periods\, lift 50 lbs\, and be at least 16 years of age. Minors must be accompanied by a parent or guardian. \nThis event鈥檚 instructors include Rachel White\, an Extension Sustainable Agriculture and Livestock Educator\, and professional shearers Jeff Birchstead\, Emily Garnett\, Abigail Smith\, and Arla Casselman. \nLunch will be provided both days. \nRegister for the 2026 Sheep Shearing School here! \nIf you are a person with a disability and need an accommodation to participate in this program\, please contact Sue Baez at聽sue.baez@maine.edu聽or 207.667.8212 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/2026-sheep-shearing-school-in-belgrade/
LOCATION:North Belgrade Community Center\, 508 Smithfield Road\, Belgrade\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91福利 Cooperative Extension - Hancock County":MAILTO:extension.hancock@maine.edu
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DTSTART;TZID=America/New_York:20260602T173000
DTEND;TZID=America/New_York:20260602T190000
DTSTAMP:20260509T214857
CREATED:20260421T185437Z
LAST-MODIFIED:20260421T185437Z
UID:10008659-1780421400-1780426800@umaine.edu
SUMMARY:Growing and Preserving Herbs at Tidewater Farms
DESCRIPTION:Join Master Food Preserver\, Lali Constantino\, and Master Gardener Volunteer\, Joel Leak\, for an engaging\, hands-on workshop on growing\, harvesting\, using\, and preserving culinary herbs. Discover how cultivating a kitchen garden not only provides fresh flavors for your meals but also attracts beneficial pollinators to your yard. \nIn this interactive class\, you鈥檒l learn practical techniques for successfully growing culinary herbs\, including when and how to harvest for peak flavor and plant health. We鈥檒l explore the different parts of the plant you can us\, leaves\, stems\, flowers\, and seeds\, and how each can enhance your cooking. Participants will also learn how to preserve herbs for everyday use\, including making their own herb powder using the dehydration method\, and will experiment with creative herb combinations to elevate home-cooked dishes. \nLeave with fresh ideas\, practical skills\, and the confidence to grow\, harvest\, preserve\, and add your personal touch to meals made from your own kitchen garden. This workshop will take place at the 91福利 Gardens at Tidewater Farm\, 200 Presumpscot Point Rd\, Falmouth\, ME 04105. \nRegistration for Growing and Preserving Herbs is required and the program fee is $15 per person. \nIf you have any questions or would like to request an accommodation\, please contact Pamela Hargest at聽pamela.hargest@maine.edu. \n聽
URL:/calendar/event/growing-and-preserving-herbs-at-tidewater-farms/
LOCATION:University of Maine Cooperative Extension Gardens at Tidewater Farm\, 200 Presumpscot Point Road\, Falmouth\, ME\, 04105\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91福利 Cooperative Extension - Cumberland County":MAILTO:extension.cumberland@maine.edu
END:VEVENT
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DTSTART;TZID=America/New_York:20260603T100000
DTEND;TZID=America/New_York:20260603T130000
DTSTAMP:20260509T214857
CREATED:20260421T192614Z
LAST-MODIFIED:20260421T192614Z
UID:10008670-1780480800-1780491600@umaine.edu
SUMMARY:Cooking for Crowds in Ellsworth
DESCRIPTION:Many organizations and community groups rely on volunteers for a variety of food events such as fundraising\, fellowship\, food pantries or other services to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join 91福利 Extension Laurie Bowen in this workshop on safe food handling designed specifically for volunteers. Participants receive Cooking for Crowds\, a manual specifically designed to volunteer cooks\, a certificate of attendance\, posters\, and an instant read thermometer.聽This class meets the Good Shepherd Food Bank food safety training requirements. \nLearn up-to-date methods for safely preparing\, handling\, and serving food for large group functions such as soup kitchens\, church functions\, food pantries\, and community fundraisers. \nWorkshops cover the following food safety guidelines: \n\nPlanning and Purchasing\nStoring Food Supplies\nPreparing Food\nTransporting\, Storing and Serving Cooked Foods\nHandling Leftovers\n\nRegister for June 3 Cooking for Crowds Workshop. Registration deadline: May 27\, 2026 \n\nIf you have any special accommodations requests please reach out to Laurie Bowen at 207.942.7396 or 1.800.287.1485 (within Maine) to discuss your needs. Receiving requests for an 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/cooking-for-crowds-in-ellsworth/
LOCATION:Hancock County Cooperative Extension Office\, 63 Boggy Brook Road\, Ellsworth\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91福利 Cooperative Extension - Hancock County":MAILTO:extension.hancock@maine.edu
END:VEVENT
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DTSTART;TZID=America/New_York:20260605T100000
DTEND;TZID=America/New_York:20260605T120000
DTSTAMP:20260509T214857
CREATED:20260325T124035Z
LAST-MODIFIED:20260325T124035Z
UID:10007079-1780653600-1780660800@umaine.edu
SUMMARY:Food Safety Webinar Series: Food Adulteration Training
DESCRIPTION:The 91福利 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\nFood adulteration whether economically motivated\, intentional\, or accidental poses significant risks to public health and brand integrity. This webinar will provide a thorough overview of different types of adulteration\, including dilution\, substitution\, concealment\, and mislabeling. Attendees will learn about key tools for prevention and detection\, such as supply chain verification\, laboratory testing methods\, and vulnerability assessments as part of a Food Fraud Prevention plan. The session will also examine relevant regulations\, including the FSMA Mitigation Strategies for Intentional Adulteration (IA) rule\, and provide a framework for developing and implementing a proactive adulteration risk management program. \nTo Register and Receive Webinar Zoom Link
URL:/calendar/event/food-safety-webinar-series-food-adulteration-training/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="91福利 Cooperative Extension":MAILTO:extension@maine.edu
LOCATION:/calendar/event/food-safety-webinar-series-food-adulteration-training/
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