On the afternoon of Aug. 21, Georgians will have the opportunity to share in the experience of seeing the summer afternoon sky darken as the moon’s shadow covers the sun, and they are excited.

Twenty-six years ago, the University of Georgia hired Mike Doyle to create and lead a research center focused on detecting, controlling and eliminating foodborne pathogens in America’s food supply. This month, Doyle retired from his position as director of the world-renowned Center for Food Safety on the UGA Griffin campus.

Food safety research usually involves analyzing live populations of foodborne pathogens like Salmonella, Listeria and E. coli, but University of Georgia food scientist Henk den Bakker fights pathogens by developing computer software. 

Think back to your teenage years. Did you feel awkward, especially given the changes with your body and emotions? Today’s teens are no different. They are quiet, forgetful and sometimes even surly. They consume large amounts of food and sleep all the time. If I sound like I know them well, I do. I have two teenagers in my home and I have to remind myself daily that they are not little adults. They are experiencing monumental changes that affect their interactions.

Summer break is almost over. That’s right — no more late nights, naps during the day and, my favorite, living without a schedule. While I hate to remind you that our time will no longer be our own, I hope to make it easier for parents, as well as teachers, to return to their respective routines, which includes getting children back to school. As parents, we are instrumental in our children’s educational success. There are some things we can do to prepare little ones for success in the classroom.

Every year, hot summer temperatures lead to life-threatening heatstroke. Adults know to keep themselves hydrated and to get to a cooler place if they begin to feel overheated. Children, however, often don’t know how to protect themselves. Heatstroke in children, particularly those left in vehicles, is very serious.

When it comes to grilled cheese sandwiches, there are about as many variations as there are chefs: tangy sandwiches made of cheddar with hearty wheat bread and creamy versions made of smoked Gouda with crusty French bread. The 15 school-aged children who competed at the inaugural Fulton Fresh Kids’ Cooking Competition left no sandwich concept unexplored as they competed in teams and flexed their grilled cheese expertise. 

It’s almost summer, and for the University of Georgia Cooperative Extension staff in DeKalb and Clayton counties, that can only mean one thing — road trip!

Since April 6, when lightning started a wildfire in the Okefenokee National Wildlife Refuge, thousands of area families have evacuated their homes to protect themselves from the fire.