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Innovations in Food Waste to Compost: Curbside Pick-up coming to a neighborhood near you?
with Katrina Venhuizen
New! Did you know that in North America, an estimated 40% of waste in landfills is organic material? That’s a huge portion of food and compostable material that could be pulled out of the waste stream and put to better economic and ecological use. Scarborough just signed on one of its neighborhoods to be a pilot program for curbside food waste pickup through ecomaine, starting in Spring 2017. Maybe your neighborhood’s next! The result would be your food waste being collected, processed and repurposed into energy, animal bedding and fertilizer – right here in Maine - while also reducing carbon emissions that contribute to climate change. Listen, learn and ask questions about this new cutting-edge method of food waste recovery.
ecomaine is your community-owned nonprofit waste management company, providing comprehensive long-term solid waste solutions in a safe, environmentally-responsible, economically-sound manner; they’re leaders in raising public awareness of sustainable waste management strategies and offer this as a free community service.
Wednesday, 04/26/2017, 6:30 to 8:30 pm
$5 adult ed administrative fee
Instructor: Katrina Venhuizen, ecomaine Environmental Educator
Make Your Own Yogurt
with Aaron Parker
New! Yogurt is very easy to make at home but many people find it intimidating or don’t realize how simple it really is. In this hands on class we’ll go through all the steps and discuss the benefits of homemade yogurt. You’ll be given instruction on how to add your favorite fruits or flavorings. Students will go home with jar of fresh yogurt made from an heirloom culture that can be used to make more yogurt. Bring either a wide mouth soup thermos; or a small jar (16 fl. oz., with lid) with a small, warm blanket. Aaron lives on a 5 acre homestead, owns an organic plant nursery, and grows, makes and/or preserves much of his own food.
Aaron is owner of Edgewood Nursery, specializing in unusual edibles, including uncommon fruits, medicinal herbs, perennial vegetables and permaculture plants; and also Edgewood Landscapes, focusing on edible landscapes and sustainable practices.
Monday, 01/30/2017, 6:30 to 8:00 pm, $15
Instructor: Aaron Parker
Preserving the Spring Harvest: Rhubarb Orange Chutney
with Kate McCarty
Savor a taste of spring by joining UME Cooperative Extension master food preservers and learning the basics of preserving fruits and vegetables from your harvest, farm stand, coop or csa farm. Get hands on practice, by making rhubarb orange chutney—a unique, flavor-filled condiment. Rhubarb is of the first edible signs of spring in Maine, and its versatility is underappreciated. Learn to safely preserve using the hot water bath method, a technique that can also be used to preserve other fruits and vegetables. Cost includes how-to-preserve packet, recipes and a jar of chutney. Please bring a potholder to class.
Monday, 05/15/2017, 5:30 to 8:30pm, $24
Instructor: Kate McCarty, UME Cooperative Extension Community Education Assistant, Master Food Preserver, Author