An academic and industry collaboration is looking into ways to create an environment where a “soft shell lobster” can be turned into a more resilient and valuable “hard shell lobster” after it has been trapped.
Farm by farm, chef Mary Paine creates her menu. It's the favorite part of her job creating the summerlong series of Farm-to-Table dinners at Saint Joseph's College's historic Stone Barn that can accommodate up to 250 guests in its dining hall and courtyard.
Saint Joseph's College of Maine has launched the Institute for Local Food Systems Innovation, an initiative with both private and public partners to develop the state's food and beverage industries and meet the region's food security goals.
Saint Joseph's College plans to use a five-year, $647,000 grant from the National Science Foundation to fund a science scholars program for qualifying students interested in pursuing careers in the STEM fields.
A $2 million gift announced at Saint Joseph's College's commencement Saturday will help the college address critical shortages in the nursing workforce in Maine and across the country.