UPCOMING EVENT ...

Buying Local Meat

Buying direct from farmers supports local agriculture community

At this program you will learn about the different words used to describe how animals are raised and how meat is sold from local farms – natural, grass-fed, organic, dry-aged, pasture raised, free range, humane and prime. Also, how much meat to expect when you buy a side or quarter, where you can purchase directly from farmers and how to care for the meat until it is used will be discussed. (U.S. Department of Agriculture/Lance Cheung, Flickr/Creative Commons)

NEWPORT, Maine — Buying Local Meat will be presented by Donna Coffin, UMaine Extension from 6:30 pm to 8:30 pm on Tuesdays, March 7th at NOKOMIS High School in Newport, March 14th at Buckport High School in Bucksport and March 28th at Northern Penobscot Tech Region III in Lincoln. These programs are sponsored by the University of Maine Cooperative Extension and the Adult Education Programs

Buying meat directly from local farmers is a way to support the local agriculture community, but it can be confusing says Donna Coffin, Extension Professor. At this program you will learn about the different words used to describe how animals are raised and how meat is sold from local farms – natural, grass-fed, organic, dry-aged, pasture raised, free range, humane and prime.  Also, how much meat to expect when you buy a side or quarter, where you can purchase directly from farmers and how to care for the meat until it is used will be discussed.

Pre-registration is required and the course fee includes handout materials. To pre-register for the Newport classwww.rsu19.maineadulted.org or 368-3290; for the Buckport class www.rsu25.maineadulted.org or 469-2129; for the Lincoln class www.region3.mainecte.org/adult-eduation or 794-3004 x 211.

For more information or to request a disability accommodation, call 207-942-7396 or email theresa.tilton@maine.edu

—University of Maine Cooperative Extension

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