2020 Limited Seating Events

Courses & Events with Limited Seating (fee required)

Courses with Limited Seating are filled on a first-come, first-served basis. Reserve your space on the online registration form.


Pollen Identification

Bus Tour (Swan's Honey Apiary and Humble Abodes Woodenware Manufacturer)

Story Concert


Courses & Events with Limited Seating, No Fee

There are no fees for these Courses with Limited Seating but you must reserve a space when you register for EAS. Please sign up only if you definitely plan to attend, so that there are no empty seats that others could have taken. All are filled on a first-come, first-served basis.

Honey Show & Steward Training

Cooking with Honey  Wednesday  | Thursday | Friday

Recipe to Market: Cashing in on Value-added Opportunities


Microscopy - Monday Morning

After a brief introduction to microscope use, this three-part track will cover:
Basic Bee Anatomy; Nosema and Tracheal Mites;  Diagnosing Foulbrood

There is a $10.00 lab fee for this track and space is limited to 40 people.



Honey Show & Steward Training - Monday

Monday 8:30am to 12:30pm. Space is limited to 25 people (no fee)

Topics include: entering a honey show (encouraging & supporting entrants & entries, etc), producing a honey show (goals, key activities & roles, etc), brief history of the EAS Honey Show; skills and etiquette for honey show stewards, and introductory overview of judging. The participants in this workshop are strongly encouraged to participate in this year's Honey Show as stewards and assistants to the judges.

These opportunities will be on: 

Tuesday morning (8 AM-10 AM, 2:30 PM - 4:30 PM)

Wednesday morning (8 AM - 11 AM)

Wednesday afternoon (judging all afternoon)

Thursday (8 AM-10 AM, 10 AM -12 AM, 12 PM-2 PM)

Thursday (Honey Show Reception 2 PM - 5 PM)

Friday (8 AM-10 AM, 10 AM -12 AM, 12 PM-2 PM, 2 PM - 5 PM)


Honey Show Training

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Cooking with Honey

Cooking with Honey - Wednesday

Space is limited to 35 people.

Rob Dumas CEC is the University of Maine’s Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture. A graduate of New England Culinary Institute and former chef for the White House Navy Mess, he will be creating a Honey Ice Cream, Honey Nut Granola, and Loukoumades (Cretan Honey Dumplings). Each recipe is demonstrated in a separate class.

Honey Ice Cream – Wednesday  1:30 PM to 2:30 PM

Honey Nut Granola and Ice Cream Sandwiches – Wednesday  2:45 PM to 3:45 PM 

Loukoumades – Wednesday  4:00 PM to 5:00 PM 



Cooking with Honey - Thursday

Space is limited to 35 people.

Lise Hamel  will demonstrate an old family recipe for caramels which she has modified to use honey. She has a small business producing caramels and a wide range of jams, jellies, pickles, relishes, and sauces. 1:30 PM

Dorinda Priebe, a Master Beekeeper from New Hampshire and EAS Honey Show prize winner for her pie, welcomes you to the Art and Science of making pecan pie with honey.  2:30 PM 


CWH Thurs


Cooking with Honey - Friday

Space is limited to 35 people.

Michael Young, MBE is an executive chef and the current chairman of the Institute of Northern Ireland Beekeepers. He will be cooking three showstopper creations that incorporate honey. All three recipes will be demonstrated together in a one-hour class, with three time slots to choose from: 1:30PM to 2:30 PM or 2:45PM to 3:45 PM or 4:00 PM to 5:00 PM. (You only need to sign up for one hour.)

Smoked Salmon Langstroth: a smoked salmon recipe garnished with crème fraiche and honey that Reverend Langstroth would surely love!

Barbary Duck Breast Savoy:  Barbary (Muscovy) duck breast glazed with honey and mustard, pan roasted, dressed on a bed of sautéed heart of Savoy cabbage, accompanied with honey glazed vegetables, cocotte potatoes, orange honey and mead jus.

White Chocolate Beehive: made using a silicone candle mold and filled with a hazelnut and Irish Mist parfait. Served with a rich raspberry and thyme compote, a splash of fresh cream, and garnished with Ling heather honeycomb and sugar strands.

Cooking With Honey



Pollen Identification

Friday Afternoon 2:30PM to 4:30PM | $10.00 lab fee | Space is limited to 20 people.

Taught by Andrea Nurse, this two-hour workshop will discuss bee foraging preferences, demonstrate techniques for collecting reference pollen samples, review pollen processing, and microscopically examine pollen types most commonly collected by honey bees. Part 1 of the workshop will be in the university gardens and Part 2 in the microscopy labs. 

 Pollen Identification



Recipe to Market: Cashing in on Value-added Opportunities

Friday Afternoon 1:30PM to 4:30PM | Space is limited to 36 people

Learn what it takes to be successful in starting a value-added food business

There has been a growing interest in value-added food production (from farmers to beekeepers looking to add value to their raw products, to families interested in turning their favorite recipes into viable food businesses). In response to this growing demand, the UMaine Cooperative Extension developed the Recipe to Market Program in 2007 and has been offering it to statewide audiences in Maine annually ever since. The goal of the program is to help potential and existing food entrepreneurs acquire food science and business knowledge and skills to successfully bring a value-added food product to market. Since its inception, over 350 people have participated in the Recipe to Market Program. It has helped increase their understanding of the specialty foods industry, and improved their business decision-making skills and food science knowledge. Recipe to Market has increased their chances of realizing their dreams of successfully growing a value-added food business.

Recipe To Market