Mushrooms are fascinating and beautiful organisms that also offer opportunities for substantial food production in Maine. This workshop, led by North Spore educator Louis Giller, will share background and hands-on experience with some of the most reliable outdoor cultivation methods. Louis will start with a presentation explaining how to plan and execute log and bed cultivation with species including Shiitake, Wine Cap, Oysters, Chestnut, and Hen of the Woods. From there, we'll get outside and start inoculating, putting what we've learned into practice! Participants will be able to take home a freshly inoculated Shiitake log.

Date: Sunday, April 28, 10:00 am - 2:00 pm

Pay Instructor when you get to class.  Cost: $30-80 sliding scale

For online registration:

https://docs.google.com/forms/d/e/1FAIpQLScjqko9KLvGrmPXN8MOisrzJYmC2-dTrV019L8bPnGV0ab5lg/viewform

This course will prepare you to take the state test to become a registered Maine Guide in Hunting and Fishing or Recreation. Location: ALC Dates: 3 classess May 2 - May 4 Day: Thursday, 7:45am - 4:40pm - Friday, 8am - 4pm - Saturday, 8am - 12pm Fee: $425 - $400 for Veterans, $250 deposit when registering for the class. 

In the course, offered in partnership with Antioch University, we will explore themes of just transition, downshift, localization, and resiliency through readings, discussion, and most importantly, embodied experience. You will carve a spoon, plant seeds, inoculate mushrooms, tend a woodland, feast upon wild and cultivated local foods, sharpen a knife, compost everything, and build your own rocket stove. Depart with practical and philosophical frameworks to create a small piece of “the more beautiful world our hearts know is possible” (Charles Eisenstein).  Field study trip dates are May 5-9, 2024. There will be one pre-trip prep meeting on April 23 (meeting via zoom) and will offer logistical travel details, relevant course content, and background information. 

 Cost: $500 - $1,000 with scholarships available through the Office of Continuing Education (you do not need to be a student at Antioch to receive a scholarship)

Online Registration:

https://continuinged.antioch.edu/course/NE%20ES%20576_379914404/

Whether you're starting Medicare soon or looking to understand what you have. My goal is to help you understand your options and to feel confident choosing coverage based on your needs. I will provide you with a free educational guide and resources. 

DATES: March 6, April 3, May 8 and June 5

Time: 5:30 - 7:30pm

Come feast on the wild abundance of spring!  We will spend the day on identification, wise harvest, and cooking of multiple wild plants that grace the springtime table.  Ever eat a tree-leaf salad, nettle stir-fry or knotweed pie?  Come learn how and see how partnering with the wild can bring health, happiness, and hope.  We will provide a mostly-foraged lunch.

Date: Saturday, May 13, 10:00 am - 3:00 pm

Pay Instructor when you get to class.

Cost: $30-80 sliding scale

 For online registration: 

https://docs.google.com/forms/d/e/1FAIpQLSe49Q2FZZsd6QhgUnenLCXrpltwCt1UuxGAXWxuoOTcivLllw/viewform

Whether you're starting Medicare soon or looking to understand what you have. My goal is to help you understand your options and to feel confident choosing coverage based on your needs. I will provide you with a free educational guide and resources. 

DATES: March 6, April 3, May 8 and June 5

Time: 5:30 - 7:30pm

The 130 hour Certified Nursing Assistant Course is designed to prepare the student to be a Nursing Assistant. Call the Adult Ed Office at 778-3460 for an application, registration requirements and placement on a waiting list. Details regarding dates, location and fees will be provided to participants as the class list is completed. Assessments are required (CASAS). 

 Clinical agreement in place for Pinnacle in Canton

Join go-en fermented foods for a sweet (quick ferment) miso-making workshop and discussion about miso and its uses as well as the history and cultural significance of this traditional fermented food of Japan. Having been produced for more than a millennium, miso utilizes techniques and relationships that have been passed down from generation to generation with little alteration. Learn why that is and get to know the microbial partners within and around us that have agreed to carry on these relationships. In this hands-on workshop, the goal is to send participants home with the confidence to tackle miso on their own, along with a jar of sweet miso to ferment.

Date: Saturday, June 22, 2024, 1:00 - 4:00 pm

Cost: $40-60 sliding scale

 For online registration:

https://docs.google.com/forms/d/e/1FAIpQLSfKH7wJ49h5ZDuA8NVOW2SsFAW-eeNAk_1ROcliTmY4YfVo7w/viewform