Tang Yuan Workshop
Feb
19
5:30 PM17:30

Tang Yuan Workshop

Celebrate the last day of the Chinese New Year by learning how to make Tang Yuan, glutinous rice balls in soup. We'll make two versions: one sweet and on savory. Tang yuan are traditionally eaten on the last day of the Chinese Lunar New Year, and celebrates unity of family and the full moon. 

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How To Start a Business in 60 Minutes
Dec
9
11:00 AM11:00

How To Start a Business in 60 Minutes

Interested in becoming an entrepreneur? Not sure where to start? Feeling stuck? This hands-on, interactive workshop will help you uncover or refine the business ideas bouncing around your brain - even if you haven't realized they're there! You'll examine your experience and values through a new lens and walk away with an action plan for bringing your ideas to life.

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Wreath Workshop
Dec
4
5:30 PM17:30

Wreath Workshop

Join FarmDrop and the team from Highland Avenue Greenhouse in decking the halls with your own handmade wreath made with fresh Maine Balsam and a variety of other mixed greens and pine cones. Top it off with a bow made from any ribbon you choose and you are ready for the Holiday Season.

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Entrepreneurship and Scale Up Series: FDA Juice and Seafood HACCP
Oct
9
4:00 PM16:00

Entrepreneurship and Scale Up Series: FDA Juice and Seafood HACCP

FDA has 2 required HACCP regulations. Do you qualify? What do we mean by juice? Hint, nut milks count! How about seafood? Next hint, not kelp. Fisheries HACCP is, as we say, a different kettle of fish. Come learn about what you need to know to write a juice/Codex HACCP and a Fisheries HACCP. Dr. Michele Pfannenstiel of Dirigo Food Safety will walk you through how to start thinking about doing FDA HACCP for production.

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UMaine Extension presents: Recipe to Market
Sep
19
9:00 AM09:00

UMaine Extension presents: Recipe to Market

Thinking about starting a food business in Maine? Learn all the ins and outs to go from concept to success in this full day deep dive into starting a food business.

Join UMaine Extension faculty Dr. Beth Calder, Dr. James C. McConnon, and Louis Bassano will guide you through this unique opportunity to support specialty food business development.

9-12 Morning classroom session
Catered Lunch Provided
Afternoon Panel Discussions

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