Judges have selected 33 products to compete in the final round of the University of Georgia’s 2017 Flavor of Georgia Food Product Contest in Atlanta on March 21.

More than 1,000 farmers, gardeners, health advocates and organic food lovers are expected to attend the 2017 Georgia Organics Conference and Expo. This year’s schedule includes farm tours, 10 in-depth workshops, 32 educational sessions, three daylong intensive workshops, two keynote addresses, one-on-one consulting sessions and a trade show. Registration ends on Monday, Feb. 6, for this year’s conference. The two-day annual event, one of the largest sustainable agriculture expos in the South, is set for Feb. 17-18 at the Georgia International Convention Center in Atlanta.

University of Georgia scientists are now better equipped to help businesses launch new food products with the opening of the Food Technology Center, locally known as the FoodPIC building, on the UGA Griffin campus.

The competition for the University of Georgia’s 2017 Flavor of Georgia Food Product Contest is coming together, but it’s not too late to enter.

At one time, an almost unlimited number of wild blackberries and dewberries – the blackberry’s trailing cousin – grew along fencerows and in abandoned fields. Many of these sites have been destroyed or now have “No Trespassing” signs posted on them, but each spring I still see couples on roadsides picking berries.

The calendar has rolled over, so what better time than the present to start setting some new nutrition goals for 2017?

University of Georgia Cooperative Extension has been instrumental in helping two Georgia counties secure funding from the Centers for Disease Control and Prevention to combat obesity.

A perfectly cooked turkey on the table is the crowning jewel of a holiday feast. Some favorite tools for cooking turkeys include electric roaster ovens, grills, smokers and even deep fat fryers.

University of Georgia College of Agricultural and Environmental Sciences students know a lot about the science of food and how it’s grown, but often less about the art of cuisine.

Sausage is traditionally made from pork, but a University of Georgia research team recently developed a breakfast link-style sausage made from lean quail meat.