Spotlight on spuds, swimming at 4-H Science Saturday

Posted Jan. 07, 2014, at 8:48 a.m.
ORONO, Maine – The science behind cooking and eating spuds is the theme of a University of Maine Cooperative Extension 4-H Science Saturday on Jan. 25, at Hitchner Hall on the UMaine campus in Orono.

 Jason Bolton, assistant extension professor and food safety specialist, and Kate Yerxa, Extension educator, will lead the program for as many as 25 youths in grades six-eight. From 10 a.m. to 1 p.m., participants will bake potatoes, prepare a potato bar with toppings for lunch and discuss both MyPlate recommendations and how potatoes can be part of a healthy diet.

In addition, Bolton and Yerxa will discuss storage conditions, processing and healthy consumption of Maine potatoes. Kitchen basics and safety will also be addressed.

 The $12 program fee includes lunch. Pre-registration is required and may be done on online at http://umaine.edu/4h/home/science-saturday/. Or, to register, for more information, or to request a disability accommodation. contact Jessica Brainerd at 581-387After the program, participating youths, if accompanied by a parent, may swim at UMaine’s New Balance Student Recreation Center pool for an additional $3 per person.

 

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