The Good Food Awards launches its fourth year with a call for entries to American food producers across the nation, representing the best in tasty, authentic and responsible foods. Categories include: beer, charcuterie, cheese, chocolate, coffee, confections, oils, pickles, preserves, and spirits. Entries are judged at a blind tasting with 150 food movement leaders. Entry period is open July 1-31 at www.goodfoodawards.org ($60 fee to cover cost of storing, sorting and transporting the entries). New and renewing members of the Good Food Merchants Guild receive one free entry.
Category Archives: Events
Posts about Workshops, Meetings, Festivals and conferences with a focus on cheese, dairy and agriculture.
Taste of Maine Event in DC
On Tuesday, April 23rd I attended the inaugural “Taste of Maine” event hosted by Maine’s Senate delegation: Susan Collins, and Angus King. I brought with me 14 pounds of Maine cheese from 14 different cheese makers to show how diversified and delicious the award winning cheeses of Maine can be.
Former State veterinarian Don Hoenig, who is currently serving a fellowship in Washington, DC, encouraged the Guild to get involved, and the Maine State Chamber of Commerce organized the event, which went off without a hitch. It took place in the Kennedy Caucus Room on the third floor of the Russell Senate Office Building across the street from the Capitol. The beautiful room, and the abundance of good Maine food, made for a very successful event.
The Maine Senators address the Taste of Maine attendees
UMaine Dairy Sanitation Workshop
May 16, 2013 – 8:00am-5:00pm
Nutting Hall, Room 204 – University of Maine, Orono campus (links for directions and a campus map).
Lunch is included and coffee and snacks in the morning.
Space is limited to the first 30 people. Cost for Guild Members: $30.00 / Non-Guild Members: $60.00
This workshop will cover an overview of sanitation topics such as bacterial pathogens related to dairy products, milking/milk room sanitation, as well as facility sanitation. Ronda Stone from the Maine Department of Agriculture, Conservation & Forestry will also talk about sanitation from an inspector’s perspective. Other special guests will include Sarah Spring, Spring Day Creamery who will discuss her own recent sanitation issues and how she overcame them. We will also have hands-on activities in the Pilot Plant to take the theory we learned and put it to practice.
For more information about this 1 day training and how to register, please visit this web site: http://umaine.edu/food-health/food-safety/dairy-sanitation-workshop/.
Due to the hands-on activities, we have to limit the attendance to 30 people.
Please contact
–Beth Calder (581-2791 or beth.calder@maine.edu) if you have questions in regards to the workshop.
–Melissa Libby if you have registration questions at 1-800-287-7170 or Melissa.Libby1@maine.edu.