Teen Services Offering Virtual Cooking and Jewelry Making Classes



Want to learn how to cook a delicious dessert from the Head Chef at Lincoln Academy, or design and make a beautiful leather and bead bracelet with Aboca Beads? We are excited to announce two upcoming virtual classes for teens, made possible by generous funding from the Anonimo Foundation.


Virtual Cooking Class—April 19, 2021 at 4:30 p.m. We’re hosting a virtual cooking class with local Chef Mikael Andersson. Andersson left Sweden in his early twenties, has worked in eateries all over the world, and is now the Head Chef at Lincoln Academy. He will lead the teens in making delicious crepes with homemade whipped cream and blueberry quick jam. 


This class has 10 spots for teens ages 12-19. Please sign up in advance by emailing Sophie at, calling 563.5513, or stopping in the library.


We will provide all of the ingredients to make the crepes as well as a cookbook, a set of measuring spoons, measuring cups, 2 metal bowls, 2 whisks, and 1 wooden spatula. These items can be picked up at the library 1-2 days ahead of the class. Participants will just need to have a 2-quart pot with a thick bottom on hand.


Virtual Jewelry Making Class—April 20, 2021 at 6:00 p.m. We’re hosting a virtual jewelry making class with Aboca Beads in Damariscotta. Participants can pick up a bracelet kit at Skidompha the week before class. This kit will include everything needed to complete a leather and bead bracelet and a how-to jewelry making book. During the virtual class, Aboca Beads will walk teens through all of the steps to make the bracelet. 


This class has 7 spots for teens ages 12 – 19. Please sign up in advance by emailing Sophie at, calling 563.5513, or stopping in the library.


Cooking and jewelry making supplies can be picked up when the library is open for in-person Browsing and Borrowing—Tuesday, Wednesday, Friday, and Saturday from 10 a.m. – 1 p.m. or from our curbside service, available—Tuesday, Wednesday, Friday 10 a.m. – 6 p.m.; Saturday 10 a.m. – 1 p.m.