New! Earth Day is April 22nd, and the global theme is species protection. According to the Earth Day Network, the normal rate of species extinction on earth is 1-5 species per year. But scientists estimate we’re now losing species at 1,000 to 10,000 times the normal rate, with dozens of species going extinct every day. Maine is known for its abundance of wildlife, but even Maine has its share of endangered or threatened species. With a focus on animals, learn which Maine species are in jeopardy, learn a little bit about them, and simple things suburban Mainers like us can do to support native species. Teens and up. Offered as a free community service by Maine IFW. Cory is Regional Wildlife Biologist with the Maine Department of Inland Fisheries and Wildlife; he’s a Maine native with a B.S. in Wildlife Ecology and an M.S. in Wildlife and Fisheries Biology.

Thurs, 3/7/2019, 6:30 to 8:00 pm, 

$5 adult ed processing fee, teens free

Instructor: Cory Stearns

Hold on, wait before you plan that garden! Join Maine food writer Kate McCarty, as she discusses the history of alcohol in Maine, the craft distilling movement, and home bartending. She’ll share her tips for incorporating homegrown herbs, fruits, and vegetables into drinks you can make at home. Gets hand-on and make a shrub or simple flavored cocktail syrup to take home, along with handouts and other recipes. Kate is author of “Distilled in Maine: A History of Temperance, Libations and Craft Spirits” and “Portland Food: Culinary Capital of Maine” (see her Fermented Foods: Let’s Make Kimchi” class )

Tues, 5/21/2019, 6:00 to 8:00 pm, $26

Instructor: Kate McCarty, UMaine Ext Master Gardener/Master Food Preserver

New! The cricut (pronounced like the bug) is celebrated by crafters, scrap bookers and maker-movement enthusiasts alike. It’s an electronic die cutting machine that cuts intricate designs in paper, cardstock, sticker paper, fabric, iron-on fabric, and for some models, fondant and balsa wood. Like a printer, it works with your computer…create or download a design on your computer, but instead, send it to the cricut - which, once loaded with the material of your choice - cuts the design for you. View an array of beautiful completed projects (3D table decorations, holiday pop up cards, gift boxes) and watch a cutting demonstration. Use most of the class to get hands-on, using tools provided to sculpt and stamp, and glue to assemble the pre-cut cricut pieces, to make this project to take home. All materials supplied, colors and patterns may vary slightly from photo. Jen is a passionate crafter; loves everything from wood woodworking, knitting, crochet, etching to 3D paper crafts; and lives in Scarborough with her husband and three boys. 

CRICUT SPRING/EASTER BOX SURPRISE

Wed, 4/10/2019, 6:00 to 8:00 pm, $25, all materials provided, Limit: 8

Instructor: Jen Cleary 

New! The cricut (pronounced like the bug) is celebrated by crafters, scrap bookers and maker-movement enthusiasts alike. It’s an electronic die cutting machine that cuts intricate designs in paper, cardstock, sticker paper, fabric, iron-on fabric, and for some models, fondant and balsa wood. Like a printer, it works with your computer…create or download a design on your computer, but instead, send it to the cricut - which, once loaded with the material of your choice - cuts the design for you. View an array of beautiful completed projects (3D table decorations, holiday pop up cards, gift boxes) and watch a cutting demonstration. Use most of the class to get hands-on, using tools provided to sculpt and stamp, and glue to assemble the pre-cut cricut pieces, to make this project to take home. All materials supplied, colors and patterns may vary slightly from photo. Jen is a passionate crafter; loves everything from wood woodworking, knitting, crochet, etching to 3D paper crafts; and lives in Scarborough with her husband and three boys.

Tues, 5/7/2019, 6:00 to 8:00 pm, $25, all materials provided. Limit: 8

Instructor: Jen Cleary

If a trained chef was given a couple of hours to mentor you, and answer your burning culinary questions, what might you ask, what expertise and insights might you gain? Observe, learn, and have fun practicing knife use skills, sharpening, basic prep and cooking techniques. Touch on questions relating to meal preparations, time management, food presentation, and flavor pairing. Learn Chef Larvia’s most recommended kitchen supply essentials. Be prepared to take your entertaining to the next level. Your chef knife will be sharpened in this class. 

We’re pleased to have returning, Chef James Larvia, a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland.

Prices for all classes include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.

Tues, 1/29/2019 5:30 to 8:00 pm

$23, Limit: 10

New! Had just about enough of winter cold?  Enjoy the warmth of company of others while learning to create Mediterranean staples such as Hummus, Baba Ghanoush, Tzaziki, and Harissa. A flight of these appetizer dips and spreads are sure to make you yearn for the sun. 

We’re pleased to have returning, Chef James Larvia, a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland.

Prices for all classes include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.

Mon, 3/11/2019, 5:30 to 7:30 pm

$25, Limit: 8

DEAD OF WINTER OPEN STUDIO:

DRAWING, PAINTING, MIXED MEDIA

Part of the Beginner Mindfulness Art Series...

Have you enjoyed beginner drawing or painting classes in the past and want to continue using supplies you’ve purchased? Perhaps you’re self-taught, or enjoyed art as a child, and can again. Open studio’s a perfect way to escape winter’s darkness, and create some light! Dabble with various projects, and experiment with pencil, acrylic, tempera, pastel, or oil - while continuing to honor and develop your own unique style. Enjoy the community of others in this relaxed, unstructured setting, yet receive individual support from an instructor, when you need it. Bring optional floor or table easel, your own supplies, and something to transport them. 

Part of the Mindfulness Art Series: Students will explore basic foundations and technical skills within a mindfulness-based atmosphere. The objective will be to gradually overcome inhibitions and perfectionism, free oneself from judgment, and allow one’s inner artist to unfold naturally - in order to create in the most relaxed, soulful and intuitive ways. No experience required, just curiosity and willingness to tap into unchartered creative territory. Those with experience welcome to come build upon previous skills. Chris graduated from Bowdoin College with a BA in Visual Arts. He’s a painter, exhibitor, and art teacher inspired by the synthesis of nature, the evolving play of light, and each artist’s unique, mindful expression of feelings and interpretation; website: christopherdreed.com

Five Tues, 2/5 to 3/12/2019, no class 2/19

6:00 to 8:00 pm, $55

Instructor: Christopher Reed

New! Create two hearty stews that stick to your ribs, and bring comfort and warmth to your soul: Beef Stew with Stout Beer, and Feijoada, a Brazilian “poor man’s stew” featuring beans and pork. 

We’re pleased to have returning, Chef James Larvia, a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland.

Prices for all classes include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.

Wed, 2/27/2019, 5:30 to 7:30 pm, $25,

Limit: 8