Education Commons^™

S4e4 : What Is The Future Of Maine’S Food System?, Ron Lisnet, Rob Dumas

The Maine Question

Everyone loves food. It fills our stomachs, tantalizes our taste buds, sustains us through times of strife and prosperity, fuels multiple industries and helps define cultures. How best to obtain, consume, preserve, distribute and regulate food drives aspects of health care, science and politics. As food science innovation coordinator for the University of Maine’s School of Food and Agriculture, Rob Dumas brings a unique perspective on food to the table. Managing the food science pilot plant at the school, conducting research, teaching classes and working with food companies has given Dumas morsels of insight into the future of Maine’s food …

S4e2: What’S Your Relationship With The Forest?, Ron Lisnet, Jessica Leahy

The Maine Question

Maine is the most forested state in the country, and its residents interact with forests regularly in many different ways. They provide supplies for various products, which fuels industry and job creation, and space for outdoor recreation. These interactions, which help define Maine’s identity, are the subject of Jessica Leahy’s research. As a professor in UMaine’s School of Forest Resources, she studies the human dimensions of forestry and other natural resources. In this episode of “The Maine Question,” Leahy discusses her work, the ways forests impact our lives and how our actions affect them.

S3e10: How Are Lobsters Doing?, Ron Lisnet, Rick Wahle

The Maine Question

Lobsters are synonymous with Maine, defining it alongside lighthouses, forests, rocky coasts, blueberries and potatoes. Beyond its reputation as a delicious meal, this iconic crustacean propels a major industry, draws tourists from around the world and serves as a bellwether for climate change and environmental health.

Few people know this creature from all angles better than Rick Wahle. The research professor and director of the Lobster Institute at the University of Maine has made it his life’s work to study this renowned shellfish. In this episode of “The Maine Question” he takes us to the bottom of the ocean where …

S3e2: What Does The Future Look Like For Maine’S Wild Blueberries?, Ron Lisnet, Lily Calderwood

The Maine Question

Along with lobsters and lighthouses, wild blueberries are an iconic product from the state of Maine. While the industry has struggled of late, promising developments exist for wild blueberries and the people who grow and make products out of them. UMaine's wild blueberry expert Lily Calderwood shares her thoughts on the work being done at the university to grow the industry and what the past, present and future holds for this delicious, native crop.

S1e2: Would You Feed Your Dog Biscuits That Were Made With Green Crabs?, Ron Lisnet, Angela Myracle, Denise Skonberg

The Maine Question

The green crab is a voracious invasive species that is wreaking havoc on many popular types of seafood species and in Maine’s fishing communities. What if a use could be found for this invasive species that turned them into a desirable product? Food scientists at UMaine are attempting to do just that and if they are successful it could mean a special treat for a land-based animal- none other than man’s best friend. Beyond that it could make for some tasty options on the menu the next time you visit your favorite seafood restaurant.

S1e1: What Is Edna And How Will It Change Maine’S Coastal Communities?, Ron Lisnet, Michael Kinnison

The Maine Question

From streams and ponds to the Gulf of Maine, water defines the state of Maine in many ways. For thousands of years, counting or harvesting the plants and animals in those bodies of water has been pretty low-tech, usually involving nets of some sort. Now a new technology can do this counting using DNA and this tool will revolutionize and expand how this work is done. Beyond that it will allow the public, school groups, coastal residents and others to contribute as citizen scientists and it will enhance Maine’s workforce and promote high-tech jobs as well. Michael Kinnison, a professor …