KÜYKENDALL 

The ocean, the plants and animals that reside in it and the coastline it formed are integral to Maine’s economy and culture. While heritage industries like fishing and shipbuilding have persisted for centuries, they and other maritime industries are changing. Climate change and the loss of working waterfront threaten their viability, but new fisheries, products, markets and resources offer opportunities for innovation and workforce development. In this episode of “The Maine Question” podcast, marine scientists and economists from the University of Maine dive into what Maine’s blue economy is and how it is evolving. Follow along! 👇 https://www.facebook.com/UniversityofMaine/ https://www.instagram.com/university.of.maine/ https://www.tiktok.com/@university.of.maine Become a Black Bear! 🐻 https://go.umaine.edu/ https://www.instagram.com/goumaine/ https://www.tiktok.com/@goumaine https://www.facebook.com/UMaineAdmissions More from UMaine Cooperative Extension 🐄🌻 https://extension.umaine.edu/ https://www.facebook.com/UMaineExtension/ https://www.instagram.com/umaineextension Want to keep up with the latest UMaine news? Subscribe to our news alert 👉 https://bit.ly/3KF2EI7 —— #UMaine #Maine #UniversityOfMaine

Few can say they've eaten ice cream inside a freezer; even fewer can claim they've eaten Maine lobster ice cream surrounded by 10,000-year-old ice cores in a walk-in freezer maintained at -20ºC. BRAIN FREEZE took its ice cream challenge to the Climate Change Institute, where Karl Kreutz, professor and Director of the School of Earth and Climate Sciences, and professor at the Climate Change Institute, alongside his undergraduate student Shannon Thompson, an Ecology & Environmental Science major, tackled our ice-cold questions. Shannon has had the chance to travel with Dr. Kreutz to Alaska during the Sea-to-Sky (ERS410) capstone course at UMaine, where students explore a wide range of environments—from the open ocean ("sea") to glaciers and atmospheric processes ("sky"). Learn more about Dr. Kreutz and Shannon as they face our increasingly challenging assortment of ice creams featuring classic Maine flavors. If you're interested in learning more about UMaine's Earth Science Department and the Climate Change Institute click on over to https://elh.umaine.edu/ or https://climatechange.umaine.edu/ For more about our School of Food and Agriculture, especially our Food Science program serve yourself a helping of this: https://umaine.edu/foodandagriculture/ VIDEO CREDITS: GUESTS Karl Kreutz Shannon Thompson UNIVERSITY OF MAINE MARKETING & COMMUNICATIONS Producers: Ron Lisnet & Adam Küykendall Director: Adam Küykendall Host: Izzy Bouchard Audio: Izzy Bouchard, Adam Küykendall, Ron Lisnet Videographers: Izzy Bouchard, Adam Küykendall, Ron Lisnet Editors: Izzy Bouchard, Adam Küykendall BRAIN FREEZE is produced by The Division of Marketing & Communications, University of Maine ICE CREAM DEVELOPMENT Rob Dumas, Food Science Innovation Coordinator and Facility Manager Caitlin Hillery Food Science Club Mallory Perry Alex Pierce Ashwini Kreigh-McNeal McKenna Smart SPECIAL THANKS Climate Change Institute Paul Mayewski, Director Betty Lee, Assistant Director Mariusz Potocki (additional footage) Aaron Putnam (additional footage) Seth Campbell (additional footage) Elena Korotkikh, Laboratory Manager (freezer access) PRIZES PROVIDED BY UMaine Bookstore Colleen Gagnon, Manager of Retail Services ADDITIONAL THANKS Andrew Bergeron, Chemical Safety Officer & Chemical Stores Manager (Department of Chemistry) Patrick Wine Desirée Butterfield-Nagy, Special Collections & Project Department ARCHIVAL MATERIALS Rachel Carson, photo taken by Edwin Gray at Woods Hole, Mass. in 1950. Source: Linda Lear Center for Special Collections and Archives, Connecticut College Ernest Shackleton, from the 1920 documentary film Endurance shot by Frank Hurley (public domain). Source: Archive.org Harold W. Borns, Jr., on the Tufts University Antarctic Expedition, 1960-61 Harold W. Borns, Jr., University of Maine Antarctic Expedition, 1977-78. S. A. Norton; R.C. Glen; Harold W. Borns, Jr.,; and J. S. Kite Harold W. Borns, Jr., University of Maine Antarctic Expedition, 1968-69 Richard E. Dodge, A. 1969; William S. Brown, A. 1969; Bradford A. Hall, A. 1955; and Harold W. Borns. 00:00 Introduction 00:17 Climate Change Institute Introduction 00:53 Guest Introductions 01:23 Ice Breakers 02:50 Sample Questions: Flavor 1 06:18 Sample Questions: Flavor 2 07:56 Sample Questions: Flavor 3 09:28 Sample Questions: Flavor 4 10:40 Sample Questions: Flavor 5 13:39 Flash Freeze

Max Burtis’s engineering degree helped him understand the technical work that goes into oyster farming, but it took support from Maine’s Foster Center for Innovation to get him the business coaching and acumen needed to grow his family-owned farm. Now, Ferda Farms, located on the waters in Brunswick, Maine, is growing around 500,000 oysters and creating career pathways for young people looking to work on the water. Burtis, UMaine’s salutatorian in 2022, is prioritizing sustainable farming through investments in renewable solutions like solar energy. Like others, he has watched core sectors of the blue economy see increased unpredictability as the impacts of climate change continue to reveal themselves. From his perspective, aquaculture provides stability that often evades other sectors, creating unique opportunities for growth. Ferda Farms has become a hub for research. The Burtis family has welcomed researchers from throughout the state to study a variety of variables on the waters they farm. Burtis has leveraged that information to make critical decisions about the farm as they continue to expand. Ferda Farms sees what’s next on the horizon in Maine. —— Follow along! 👇 https://www.facebook.com/UniversityofMaine/ https://www.instagram.com/university.of.maine/ https://www.tiktok.com/@university.of.maine Become a Black Bear! 🐻 https://go.umaine.edu/ https://www.instagram.com/goumaine/ https://www.tiktok.com/@goumaine https://www.facebook.com/UMaineAdmissions More from UMaine Cooperative Extension 🐄🌻 https://extension.umaine.edu/ https://www.facebook.com/UMaineExtension/ https://www.instagram.com/umaineextension Want to keep up with the latest UMaine news? Subscribe to our news alert 👉 https://bit.ly/3KF2EI7 —— #UMaine #Maine #UniversityOfMaine

To keep Maine moving forward, you can’t stop at fostering the development of a new workforce. You also have to put them to work in relevant jobs connected to their field of study. Compotech, Inc. was founded by an alum who couldn’t find the work he needed after graduation. After moving to Rhode Island to establish his career, Paul Melrose ‘02 ‘04G returned to work at UMaine’s Advanced Structures and Composites Center, where he was encouraged to commercialize the products he was developing. He started Compotech in Brewer, Maine, less than 20 minutes from campus. Compotech is leveraging research and technologies developed at UMaine to manufacture the next evolution of protection systems for the defense industry. Ranked 990 on the 2023 Inc. 5000 list, the rapidly growing company is employing more and more UMaine graduates every year, keeping that valuable talent in the state. Compotech sees what’s next on the horizon in Maine. Follow along! 👇 https://www.facebook.com/UniversityofMaine/ https://www.instagram.com/university.of.maine/ https://www.tiktok.com/@university.of.maine Become a Black Bear! 🐻 https://go.umaine.edu/ https://www.instagram.com/goumaine/ https://www.tiktok.com/@goumaine https://www.facebook.com/UMaineAdmissions More from UMaine Cooperative Extension 🐄🌻 https://extension.umaine.edu/ https://www.facebook.com/UMaineExtension/ https://www.instagram.com/umaineextension Want to keep up with the latest UMaine news? Subscribe to our news alert 👉 https://bit.ly/3KF2EI7 —— #UMaine #Maine #UniversityOfMaine

Joshua Henry, former UMaine chemistry professor, and Matthew O’Malia founded TimberHP to drive the next generation of sustainable building materials. To achieve this, they revitalized the shuttered Madison paper mill, creating North America’s first wood fiber insulation plant using the waste stream from the lumber industry. Today, they’re manufacturing at scale with UMaine alums and former mill employees on staff, and are partnering with UMaine’s Advanced Structures and Composites Center for product testing. Follow along! 👇 https://www.facebook.com/UniversityofMaine/ https://www.instagram.com/university.of.maine/ https://www.tiktok.com/@university.of.maine Become a Black Bear! 🐻 https://go.umaine.edu/ https://www.instagram.com/goumaine/ https://www.tiktok.com/@goumaine https://www.facebook.com/UMaineAdmissions More from UMaine Cooperative Extension 🐄🌻 https://extension.umaine.edu/ https://www.facebook.com/UMaineExtension/ https://www.instagram.com/umaineextension Want to keep up with the latest UMaine news? Subscribe to our news alert 👉 https://bit.ly/3KF2EI7 —— #UMaine #Maine #UniversityOfMaine

Maine Grains has been re-localizing grain production and milling to support farmers and communities in the state. Co-founder Amber Lambke is making a difference in Skowhegan, with the gristmill playing a middle role connecting local agriculture, product development, restaurants, and communities. Down the road in Canaan, Heather Kerner is using 100% Maine Grains to create doughs and dry mixes that are distributed to over 200 breweries, food service programs, natural food stores, and restaurants throughout New England. The Good Crust, founded by Kerner, goes beyond food manufacturing, offering purposeful career opportunities and training to individuals with unique needs, building a more inclusive and skilled workforce in their local community. Lambke & Kerner are twin sisters, kindred spirits who are working hard to better their communities and serve a higher standard of food. They have both worked with UMaine to develop new products in partnership with the Dr. Matthew Highlands Food Pilot Plant, led by Rob Dumas. Together, they have developed shelf-stable dry mixes and are innovating new ready-to-eat products like cereals, bars and snacks. Maine Grains, The Good Crust, and UMaine are collaborating to support the local grain economy, employ community members, and serve delicious food with a focus on heritage processes and modern ingenuity. —— Follow along! 👇 https://www.facebook.com/UniversityofMaine/ https://www.instagram.com/university.of.maine/ https://www.tiktok.com/@university.of.maine Become a Black Bear! 🐻 https://go.umaine.edu/ https://www.instagram.com/goumaine/ https://www.tiktok.com/@goumaine https://www.facebook.com/UMaineAdmissions More from UMaine Cooperative Extension 🐄🌻 https://extension.umaine.edu/ https://www.facebook.com/UMaineExtension/ https://www.instagram.com/umaineextension Want to keep up with the latest UMaine news? Subscribe to our news alert 👉 https://bit.ly/3KF2EI7 —— #UMaine #Maine #UniversityOfMaine

PROOF OF CONCEPT, Adaptation of Shakespeare's Hamlet where the kingdom of Denmark is set in a present day small town racetrack.

It's a zero sum gain when an ex race-car drive is killed in a car accident and the money he stole from his employers can't be found.