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Maine delegation travelling to France to explore culinary world of scallops

Maine delegation travelling to France to explore culinary world of scallops
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Paris , France-general- , France , Maine , United-states , Mumbai , Maharashtra , India , Paimpol , Bretagne , Orono , University-of-maine

University of Maine researchers working to develop new squid-based foods

University of Maine researchers working to develop new squid-based foods
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United-states , University-of-maine , Maine , Orono , American , Caitlin-hillery , Rob-dumas , Denise-skonberg , North-american , Food-science-innovation ,

Umaine-led research team explores squid fins as food source

Umaine-led research team explores squid fins as food source
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Rhode-island , United-states , American , Brianna-hughes , Denise-skonberg , Rob-dumas , School-of-food , University-of-maine , North-american , Town-dock ,

UMaine-led research team making new frozen foods from squid fins

ORONO — Squid has become a staple menu item and ingredient in many seafood restaurants, whether it’s fried, baked, grilled or served raw. In North

United-states , Massachusetts , Rhode-island , New-jersey , New-york , American , Hitchner-hall , Denise-skonberg , Brianna-hughes , Rob-dumas , Fisheries-saltonstall-kennedy-competitive-grants-program , School-of-food

Skip the canned pumpkin puree and make your own instead

Making your own pumpkin puree is an easy way to bring more flavor to your favorite fall dishes while using local produce.

Jay-demers , Rob-dumas , Eastern-maine-community-college , University-of-maine , Eastern-maine-community , New-england , South-pole ,

Elevate your cooking with a homemade vanilla extract

Making homemade vanilla extract is easy — and relatively inexpensive — to do with a few simple ingredients and this recipe.

Madagascar , Kathy-savoie , Rob-dumas , Stephanie-enjaian , Kennebec-valley-community-college , University-of-maine , Drug-administration , University-of-maine-cooperative-extension , Kennebec-valley-community , Maine-cooperative-extension , Spruce-eats ,

UMaine helping to get bugs on the menu

The following report on the University of Maine’s work in spreading the word and benefits of edible insects was released by the university recently. We reproduce it here for more information on the effort. ORONO — One August night at the University of Maine, food science innovation coordinator Rob Dumas prepared black bean sliders with […]

Wiscasset , Maine , United-states , Hitchner-hall , Orono , University-of-maine , American , Ethan-nurick , Sara-gross , Rob-dumas , Shawn-duffy , Umaine-food-science-club

Sure, you could eat a decorative gourd. But don't.

It's decorative gourd season, Mainers.

Rob-dumas , University-of-maine ,

University of Maine serves up edible insects

University of Maine serves up edible insects
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TCTC student a winner in Maine Potato Blossom Festival cooking contest

By Paul Bagnell, The Star-Herald Staff

FORT FAIRFIELD — Locals gathered under the humid open tent for the first-ever Potato Dish in the County cooking contest at the Maine Potato Blossom Festival.

The cooking competition was split into two parts with three teams of career technical chefs cooking their potato-themed dishes from ingredients collected from local farms around Aroostook County.

Aroostook-county , Maine , United-states , Fort-fairfield , University-of-maine , Patrick-austin , Elizabeth-mullin , Rob-dumas , Pam-townsend , Paul-bagnell , Penobscot-mccrum , Tech-center