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.
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.
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.
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.
Not doing meat, poultry, seafood or juice? Then, you probably fall under FSMA. Come learn about what FSMA means for the scaling business. What parts of the rule apply to your business? Dr. Michele Pfannenstiel of Dirigo Food Safety will walk you through how FSMA applies to your business.
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
What do you need to know about producing meat and poultry for wholesale or retail exemption? Join Dr. Michele Pfannenstiel of Dirigo Food Safety to understand the steps and process for getting a USDA grant of inspection.
Do you know what you make? Do you know it in enough detail to satisfy your customers, or to communicate to your suppliers? Come learn what specifications are, and why they are important to a scaling business. Learn how to write a specification, or, at least what questions to ask. Join Dr. Michele Pfannenstiel of Dirigo Food Safety to understand the mindset you need to ensure success as you scale up.
Scaling your business might be your dream. Moving from small production runs to serious manufacturing. Are you asking the right questions of your business and yourself? Have you budgeted for growth? What about legal advice and insurance for risk mitigation? Do you know what your customers need? What sorts of food safety systems do you need? Join Dr. Michele Pfannenstiel of Dirigo Food Safety to understand the mindset you need to ensure success as you scale.
Thinking about starting a food company? Come by to tour the space and see what it is all about. Farm To Coast Mobile Kitchen will be selling food from their truck and Mill Cove Baking Co. will be sampling crackers. Member goods for sale, beer and wine available and tours of the facility on the half hour.