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A cold slice of Georgia-grown watermelon is a natural snack for a hot summer day. University of Georgia food safety specialists say that once a melon is cut, either serve or refrigerate it immediately. The juicy surfaces of cut melons are great places for bacteria to multiply if conditions are warm. CAES News
Safer Fruit 06/14/18 Sharon Dowdy
Watermelon, cantaloupe and other melons should be thoroughly cleaned and refrigerated after they are cut, says University of Georgia Cooperative Extension foods specialist.
Canned beans in a pressure canner. May, 2008. CAES News
Time to Can 06/13/18 Christina Conner
Canning season is here and, even if you haven’t harvested your backyard tomatoes or okra yet, it’s time to get ready.
Kisha Faulk tries her first roasted oyster while her coworker Barbara Worley looks on. The two women were among the participants in a recent Ocean to Table workshop designed to increase consumers' and UGA Extension agents' knowledge and awareness of Georgia seafood. CAES News
Ocean to Table 06/08/18 Sharon Dowdy
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.
If you experience a prolonged power outage, University of Georgia Cooperative Extension experts say keep the refrigerator and freezer doors closed as much as possible. A refrigerator will keep food at a safe, cold temperature for about four hours if the door remains closed. A full freezer will hold its temperature for about 48 hours. A half-full freezer will only maintain its temperature for about 24 hours if the door stays closed. CAES News
Emergency Food Safety 06/04/18 Judy A. Harrison
All hands on deck! Stormy weather and hurricanes can blow through with little warning this time of year. Preparation before the storm hits can mean the difference between safe food and water and contaminated supplies that can make you sick.
Lettuce, a high-value cash crop, was among the highest yielding crops in a University of Georgia organic trial incorporating cover crops into a high-intensive crop rotation model at a UGA farm in Watkinsville, GA. The crop yielded a net return of over $9,000 per acre over the three-year study period. CAES News
Wash Produce 05/09/18 Sharon Dowdy
An outbreak of E. coli linked to romaine lettuce grown in Yuma, Arizona, has been linked to one death, 52 hospitalizations and 121 case reports in 25 states across the U.S. Judy Harrison, University of Georgia Cooperative Extension food safety specialist, says washing produce won’t guarantee it’s free of pathogens, but it will help.
Canned beans in a pressure canner. May, 2008. CAES News
Canning Tips 03/13/18 Alexis Roberts
Foods produced during their natural growing season often have greater nutritional value, and canning enables consumers to have more control over their food by preserving seasonal produce.
Elizabeth Andress, director of the National Center for Home Food Preservation housed in the University of Georgia College of Family and Consumer Sciences, trains UGA Cooperative Extension agents and others on the proper, safe way to can fruits, vegetables and other foods. CAES News
Andress Honored 02/19/18 Sharon Dowdy
The Georgia Association of Teachers of Family and Consumer Sciences has named Elizabeth Andress, professor of foods and nutrition in the University of Georgia College of Family and Consumer Sciences (FACS), the organization’s Postsecondary Family and Consumer Sciences Teacher of the Year.
Judges in the preliminary round of the University of Georgia's Flavor of Georgia Food Product Development Contest have chosen 33 products from around Georgia to compete in the final round of the competition. CAES News
Flavor of Georgia Finalists 02/19/18 Merritt Melancon
Judges selected 33 products to compete in the final round of the University of Georgia’s 2018 Flavor of Georgia Food Product Contest in Atlanta set for March 20. The contest is the state’s premier proving ground for small, upstart food companies as well as time-tested products. This year’s finalists represent all corners of the state and the best of Georgia’s diverse culinary heritage.
Sabrina Beasley, a UGA Extension Fulton Fresh participant, inspects a bunch of bok choy during a Fulton Fresh supermarket tour this winter. CAES News
Food Retail Revolution 01/10/18 Jeffrey H. Dorfman
A second food retail revolution, unlike the first, which was spearheaded by new entrants, is being led by existing industry leaders. For this reason, in addition to lessons learned from the many failures so far, the second-generation revolution is likely to succeed.