Dana Morse, a Maine Sea Grant researcher who works at the University of Maine’s Darling Marine Center, was quoted in an article published by The Free Press about Maine Foodie Tours — tours of restaurants and markets that offer local food — coming to Rockland in the summer of 2015. The Rockland tour will include information on Maine aquaculture. Morse said fish farming in the state is booming. He listed mussels, hard- and soft-shell clams, scallops, sugar kelp, oysters and salmon as the focus of sea-farm industries in Maine.
Archive for the ‘Cooperative Extension’ Category
The University of Maine Cooperative Extension was mentioned in an article published by The Guardian that looks at Maine’s growing artisan grain industry. The article focuses on Skowhegan’s Somerset Grist Mill and Maine Grains, a wholesaler producing stone-milled flour and related products from grains grown by local farmers. “Lots of people are experimenting and working to get the quality of grain to a place where they can sell it,” said Amber Lambke, co-founder of Somerset Grist Mill and Maine Grains. “The University of Maine Cooperative Extension has been studying organic bread wheat production in Maine and are supporting the farmers to grow grains.
The Boothbay Register reported Damian Brady, an assistant research professor in the University of Maine’s School of Marine Sciences at the Darling Marine Center, has been appointed the assistant director for research at Maine Sea Grant. Brady’s research combines approaches from disciplines including marine biology, biogeochemistry and environmental engineering to address questions about water quality and ecosystem function. Brady will oversee Maine Sea Grant’s research portfolio and will manage the next request for research proposals in early 2015. He will serve as a liaison between Sea Grant faculty, students and staff at UMaine and other research institutions, and the Marine Extension Team.
Data provided by the University of Maine Cooperative Extension was mentioned in the Michigan State University Extension article, “Why do we eat cranberries at Thanksgiving?” According to UMaine Extension, American Indians used cranberries as a food source, to dye fabric and as medicine, the article states. Due to the importance of cranberries in the 1500s and their abundance, it is believed the pilgrims and the American Indians would have eaten them at the first Thanksgiving, the article continues.
The University of Maine was mentioned in a Mainebiz article about seaweed farming and the expansion of Maine Coast Sea Vegetables, a Down East company that sells sea vegetables as whole foods. According to UMaine’s Maine Sea Grant, there are more than 250 species of sea vegetables in the Gulf of Maine. Although most are edible, fewer than a dozen are commercially harvested, the article states. In 2013, Maine Coast Sea Vegetables began working with the UMaine’s Center for Cooperative Aquaculture Research (CCAR) in Franklin and Maine Sea Grant to develop seeded nets and ropes for aquaculture production, the article states. Sea Grant’s research on seaweed farming that is building on research conducted by Susan Brawley, a professor of plant biology in the School of Marine Sciences and a cooperating professor in the School of Biology and Ecology, also was mentioned. “There’s a lot of momentum, as a new industry,” said Sarah Redmond, a marine extension agent for Maine Sea Grant at CCAR, of seaweed farming.
University of Maine Cooperative Extension is offering a free workshop on the Food Safety Modernization Act (FSMA) that starts at 6 p.m. Monday, Dec. 1, at the UMaine Extension office, 24 Main St., Lisbon Falls.
Ben Tettlebaum, a Rhodes Fellow with the Farm and Food Initiative at the Conservation Law Foundation Maine, and Dave Colson, a farmer from Durham and director of agricultural services at Maine Organic Farmers and Gardeners Association, will make presentations.
Each year, about 3,000 people in the United States die and 128,000 are hospitalized due to foodborne diseases, according to the Centers for Disease Control and Prevention. The FSMA, signed into law in 2011, seeks to build in prevention throughout the food safety system and requires farmers to incorporate steps to avoid food contamination.
Through Dec. 15, the FDA is accepting public comments about FSMA; computers will be available at the workshop to send suggestions. For more information, to register or request a disability accommodation, contact KymNoelle Sposato at 207.353.5550 or email@example.com.
The free workshop is also being offered via video conference at 6 p.m. Monday, Dec. 1, at the UMaine Extension office, 9 Olson Road, South Paris. For more information, to register or request a disability accommodation, contact Katelyn Duval, 207.743.6329, firstname.lastname@example.org.
The Portland Press Herald advanced the first workshop in the University of Maine Cooperative Extension’s yearlong monthly series, “From Scratch: Your Maine Kitchen.” The first workshop, “From the Maine Wild,” takes place Saturday, Nov. 15, at the UMaine Extension Cumberland County office in Falmouth. At the event, “Black Fly Stew” cookbook author Kate Gooding will discuss cooking wild game, including venison, moose and goose. She will prepare Burgundian Beaver Stew, which participants can sample for lunch. UMaine Extension Master Food Preserver Karyn Small will give tips on best food preservation practices for wild game. In advance of the workshop, the Press Herald published an interview with Gooding.
A low-stress cattle-handling demonstration will be held 2–4 p.m. Friday, Dec. 5, at East Ridge Stable, 405 East Ridge Road, Charleston.
Curt Pate, National Cattlemen’s Beef Association stockman instructor, will conduct the free, live demonstration, which is co-sponsored by the Maine Beef Producers Association and University of Maine Cooperative Extension.
The demonstration is a prelude to the 25th annual Beef Conference, which will be held from 8 a.m. to 4 p.m. Saturday, Dec. 6, at Ramada Inn, 357 Odlin Road, Bangor.
Registration is required. To pre-register, or to request a disability accommodation, contact Melissa Libby, 800.287.7170 (in Maine), 207.581.2788.
Colorful cranberries are a sign of the holiday season and University of Maine Cooperative Extension is offering preservation tips to enjoy the flavorful fruit throughout the coming months.
In a new bulletin, Kathleen Savoie, UMaine Extension associate professor, explains how to choose, prepare, store, freeze and can fresh cranberries. The bulletin also has several recipes, including for cranberry sauce and spicy cranberry salsa. Copies of bulletin 4045, “Let’s Preserve: Cranberries” may be ordered for $1 each or downloaded for free online.
For more information, contact 207.581.3792 or email@example.com.
The Associated Press, Bangor Daily News, Inside Higher Ed, Science, Maine Public Broadcasting Network, Portland Press Herald, Mainebiz and WLBZ (Channel 2) reported voters approved Question 2 on the Maine ballot. The bond will give $8 million to the University of Maine Cooperative Extension to build a new animal and plant disease and insect control laboratory. The lab will be biosecure. Sun Journal, WGME (Channel 13 in Portland) and SFGate carried the AP report.