In this two hour course we will cover the joys and challenges of keeping pigs as pets. This is not a class for those interested in raising pigs for meat. Pigs are the most commonly surrendered animal at animal sanctuaries, and this class will prepare you to understand the nutritional, health, and enrichment needs of these smart, funny, affectionate animals before adopting one.

We will discuss keeping pigs at a healthy weight, hoof care, hygiene, and the required habitat for a happy, healthy pig. You will meet and interact with some of the sanctuary’s pigs, so come prepared to give tummy rubs, and wear clothes for the outdoors and boots.

Andy Theriault and Amanda Glenn started Darrowby Farm Sanctuary in 2019. They have given lifelong homes to over 60 animals since then, 22 of whom have been pigs.

A New Maine Boating Law takes effect Jan. 1, 2024. It requires a person born on or after January 1, 1999 operating a boat over 25 hp on inland and coastal waters to have taken the in-person Boat America course, pass an exam, have the state’s Boat America card, and be registered in the Department of Inland Fisheries and Wildlife database. Completing this Boat America course satisfies the requirements. In addition, some insurance companies offer boating insurance discounts to boat owners who have successfully completed this course.

TOPICS INCLUDE: Introduction to boating: boat types, boating terms, engine types. Boating Laws: registration, Federal and state boating laws. Safety Equipment: life jackets, fire extinguishers, etc. Safe Operation and Navigation: buoys and beacons, navigation rules, docking. Boating Emergencies: hypothermia, boating accidents, man overboard, capsizing, weather. Trailering: types of trailers, lights, hitches, towing a trailer. Sports and Boating: water-skiing, hunting and hunting gear, and other boating tips.

Trace the history of the American artisanal cheese movement, see how it has played out in Maine and sample a curated selection of delicious Maine cheeses and dairy products.

Attendees will leave the class with a new appreciation for the cheese industry right here in our state, plus a product list and information about how to continue their cheese education and exploration. The price of your registration includes a beverage of your choice in the Tasting Room immediately following the class.

Instructor Eric Rector is a cheesemaker, Maine Cheese Guild member, and owner of Monroe Cheese Studio.

Time to see how the sausages are made! In this 3 hour sausage-making class, participants will go over the basics of sausage making while preparing 2 different varieties with local ingredients.

You’ll get to practice all the steps - mixing spices, cutting pork, grinding, emulsifying, stuffing and packaging. We’ll even go over cooking techniques (while cooking them) and package the remaining sausages for you to take home. Each participant will leave class with 5 lbs of sausage.

Cheese making is so mysterious because it starts by turning a liquid into a solid. Cheese making also takes A LOT of time: usually a day of work just to get the initial stage of fresh cheese, then weeks/months/years of aging to change a bland white chalky lump into something completely different. In this hands-on workshop, local cheese maker Eric Rector -- from Monroe Cheese Studio -- will summarize 10,000 years of cheese making and show you how to make a quick and tasty cheese in an effort to describe milk’s “leap toward immortality.” All supplies will be provided and you will have the opportunity to sample the cheese you’ve made before the end of the class. (and bring home any leftovers!).

Instructor Eric Rector is a cheesemaker, Maine Cheese Guild member, and owner of Monroe Cheese Studio.

You do not need to be a wizard to make a wonderful scone! If you have had flat or tough dry scones this might be just the class you have been waiting for. Debra will show you step by step how to make light and tender Chocolate Cherry Scones, Apricot Ginger Scones, Cranberry Orange Scones and Bacon, Cheddar & Chive Scones as well as classic Basic Savory Hotel Scones. This class will be participatory and samples of all items will be tasted and the rest divided among the class. Soooo ...get a friend to sign up with you and enjoy the evening! Remember to bring your apron and an empty container to store all that you will take home. 

Debra Arter loves scones and learned how to make them several years ago when they got expensive to buy. She has won many awards for baking as have her students!

Please note: The location of this class has changed from what was printed in our brochure. The new location for this class is Great Salt Bay School in Damariscotta. 

With inflation driving grocery prices up, what can we do to keep to a budget? The pantry principle can help ease the strain. This beginners’ class will cover multiple ways to save money when stocking up on grocery store food. Included will be information on stocking ingredients needed for home cooking, buying in bulk, stocking up on sale items, using store brands, growing greens and herbs indoors, rotating your pantry stock, and proper storage of pantry items.

Laurel Dodge has been stocking her pantry for 23 years. She likes to share her knowledge with others so they can have practical skills to help them face life circumstances such as job losses, medical crises, or supply chain issues.

The iconic wild blueberry’s 10,000 year history as a indigenous superfood of Maine is an age old story packed with flavor–we’ll leave you in good taste as you see for yourself what sets the Maine wild blueberry apart from the rest! In this class attendees will learn about Maine’s wild blueberry industry while sampling a wide variety of wild blueberry products made by Maine producers.

This is an interactive class and the course fee includes a beverage of choice in the Tasting Room immediately following class.

This class was developed with input from the Wild Blueberry Commission of Maine, wild blueberry farmers/distributors and wild blueberry product makers from across the state and will be taught by Kitty Broihier, MS RD of NutriComm.