University of Georgia food science students have created a bread-free, microwavable breakfast sandwich that, if marketed, would fill a need for consumers on low-carbohydrate or gluten-free diets. Either way, the new food idea won them a national award and $10,000 to share.
Many people are turning toward home canning as a way to show their loved ones how much they care during the holidays. While gifts from one’s own kitchen can mean a lot, it’s essential that the canner use the proper techniques so that everyone has a safe and healthy holiday season.
Bob Westerfield spends his days growing vegetables and watching for problems. As University of Georgia Extension’s consumer vegetable horticulturist, he answers questions from backyard gardeners and Extension agents across the state. In the summer months, most of the questions are about tomatoes.
First-year students at the University of Georgia are learning about chicken by learning everything from where it comes from and how it is processed, down to what impacts it’s tenderness and how to make it tasty.