The brainchild of Chatham County Extension Family and Consumer Sciences Agent Jackie Ogden, the Ocean to Table workshop series is designed to increase consumers’ and UGA Extension agents’ knowledge and awareness of Georgia seafood.

There’s nothing tastier than fresh greens or summer tomatoes from the neighborhood farmers market, but if you can’t make it to a market in metro Atlanta this summer, University of Georgia Cooperative Extension has you covered.

Over the past few years, “clean eating” has become a popular way to describe a diet of simple foods, and food manufacturers have taken note. Following consumer demand, food companies have simplified their ingredient lists, introduced clean labeling and started to advertise their products as “clean.”

Increasing a child’s exposure to a new food increases the likelihood the child will consume it and become healthier in the process, according to MaryBeth Hornbeck, University of Georgia Cooperative Extension agent in Rockdale County.  To encourage children between the ages of 2 and 6 to eat produce, Hornbeck says parents should be vigilant and introduce new fruits and vegetables to their children.

In Cobb County, Georgia, Terri Carter’s job with University of Georgia Cooperative Extension is to educate residents on proper nutrition. As a self-declared “proud woman of the South,” Carter, a UGA Extension Family and Consumer Sciences county program assistant, has found a unique way to teach nutrition and a history lesson at the same time. Carter’s love of the South and her heritage led her to develop the “Food History of the South” program.

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.

The University of Georgia has been awarded a two-year, $1.25 million grant from the Centers for Disease Control and Prevention to boost obesity prevention efforts in Georgia's most affected rural counties, Calhoun and Taliaferro.

The University of Georgia Sustainable Food Systems Initiative has awarded three interdisciplinary teams of faculty with the initiative’s third round of Sustainable Food Systems Fellowships.

For many families, the prospect of turkey sandwiches and turkey soup after Thanksgiving is almost as exciting as the big meal itself.